WINTER 2014 TABLE OF CONTENTS

 tocEMBWin14

4 GRIST FOR THE MILL
6 EDIBLE NOTABLES
CHEFS BY THE SEA
Carmel’s bohemian heritage lives on in chefs Aaron and Candice Koseba
  FURNACE TO TABLE
Annieglass’ lovingly made vessels for lovingly made food
  SCOTCH CHEF
Quail Lodge chef Ken MacDonald shows that farm-to-table is good for profits as well as people
16 IN MEMORIAM
ERIK SENISKA
Remembering a beloved designer who taught young local restaurateurs to create settings that reflect their cuisine—and to have fun in the process
20 WHAT’S IN SEASON
CITRUS
The Watsonville mathematician turned- farmer behind California’s largest private citrus collection talks lemons, limes and mandarins
28 FOODSHED
MONTEREY BAY
WINTER FARMERS’
MARKETS
Santa Cruz Community Farmers’ Markets celebrate 25 years
34 SIPS OF STILLNESS
HIDDEN PEAK TEAHOUSE
A cup (or six) of tea with proprietor David Wright
38 ON THE RANGE
IS BEEF BACK?
Compelling evidence shows sustainably raised cattle are good for the environment and good for you, too
44 EDIBLE LIFE
GREEN DREAMS:
YOUR KITCHEN
Cleaner, lighter living in the new year may come more easily than you think
57 DINE LOCAL GUIDE
67 LOCAL SOURCE GUIDE
72 LAST CALL
THE CHERRY BEAN
A Salinas original serves great coffee with a shot of community
  COVER PHOTOGRAPH
Gene Lester offers a wedge of his blood orange by Eric Wolfinger
  CONTENTS PHOTOGRAPH
Erik Seniska’s entrance sign at the Big Sur Bakery by Sara Remington

 

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