3 minute read
GRIST FOR THE MILL
It’s a huge pleasure and honor for me to introduce this inaugural issue of Edible Monterey Bay—and to thank the many people who’ve helped bring it to life. These are tough times for magazines, especially new ones. But in the coming months, I think you’ll find that this isn’t just any magazine. Edible Monterey Bay is a magazine with a mission, and that mission is to help connect the people of Santa Cruz, Monterey and San Benito Counties who grow, harvest and prepare our food with the people who eat it, and to celebrate the amazing bounty of food and wine being produced here. We’ll especially highlight people who go about their business in sustainable ways. We’re also excited to help the different communities within the region get to know one another better—and we hope you’re game to start exploring!
In these pages, you’ll read about salt foragers in Big Sur, Bonny Doon founder Randall Grahm’s bold new winemaking adventures in San Juan Bautista and school lunch heroes in Santa Cruz and all around the region.
Marking the 10th anniversary of his landmark book Fast Food Nation, local author Eric Schlosser talks with us about the state of our food system and why he’s feeling positive about it. A number of chefs and farmers speak about what’s important to them—and one chef, Michael Jones, will teach you a skill you never knew you’d need. Artist Jim Kasson shares a photo essay of farm workers, and chef John Cox of Cassanova and La Bicyclette takes us back in history to trace the rise and fall and slow recovery of abalone in our area.
On our website, you’ll find all kinds of additional features: a calendar listing food and wine events coming up around the region, biographies of our talented contributors, a listing of community supported agriculture (CSA) programs, recipes and more.
If there is a theme to this issue, it’s community—how important it is, what a vital role food plays in it all and what great rewards are in store when we’re intentional about creating it.
And speaking of community, I’d like to mention that Edible Monterey Bay is no island unto itself, but is one of 70 magazines in the Edible Communities family of locally owned and edited food magazines. Together, the group in May was honored with the James Beard Foundation’s first-ever Publication of the Year Award and I’d like to congratulate all my Edible colleagues and to thank them for their generous help in making our local Edible a reality.
Finally, I’d like to thank you, our readers, for caring about local and sustainably produced food. I hope you enjoy this issue, and use the beautiful map on page 52 to explore our area and patronize the advertisers who’ve given us critical support and enthusiasm when we needed it most. They provide some of the best of what the region has to offer, and they’ll appreciate your business!
Sincerely,
monterey bay
PUBLISHER AND EDITOR Sarah Wood
ASSOCIATE EDITOR Rob Fisher
CONTRIBUTING EDITORS Deborah Luhrman Lisa Crawford Watson
COPY EDITORS Doug Adrianson • Doresa Banning
DESIGNER Melissa Petersen
WEB DESIGNER Mary Ogle
CONTRIBUTORS Renee Brincks • Jordan Champagne Jamie Collins • Cameron Cox John Cox • Susan Ditz • Kurt Foeller Ted Holladay • Jorge Novoa Richard Green • Jim Kasson Linda Ozaki • Richard Pitnick Sara Remington • Pete Rerig
ADVERTISING Shelby Lambert • 831.238.7101
INTERNS Kalia Feldman-Klein • Katie Reeves
CONTACT US: Edible Monterey Bay 24C Virginia Way Carmel Valley, CA 93924 www.ediblemontereybay.com 831.238.1217 info@ediblemontereybay.com
Edible Monterey Bay is published quarterly. All rights reserved. No part of this publication may be used without written permission of the publisher. Subscriptions are $28 per year at www.ediblemontereybay.com. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our apologies and notify us. Thank you.
