GRIST FOR THE MILL

GRIST FOR THE MILL edible

Shelby, Kate and I hopped on a red-eye flight to the East Coast last month to represent Edible Monterey Bay at the national conference of Edible magazine publishers—which we will host here in the Monterey Bay area in 2021! There are about 80 independently owned Edible magazines published in the United States and Canada, but we only get together once a year so it’s always an exciting time—exchanging ideas, talking trends and indulging in the best local cuisine. The big news at this year’s conference—superbly hosted by our friends at Edible Sarasota—was the return of founder Tracey Ryder to the helm of our network. Tracey, who started the very first magazine, Edible Ojai, had the vision to grow that small magazine into the community of local food publications you see around the country today.

But what always impresses me most at these meetings is the way magazines in very different parts of the nation are writing about many of the same issues we cover here at home. Food justice in Indianapolis. Immigration in Hudson Valley, New York. Food waste in Nashville. Sustainable seafood in Cincinnati! And supporting local organic farms, everywhere from San Diego to Maine.

We’re fiercely proud that our Monterey Bay area is an edible paradise where we probably have more than our fair share of organic farms, local wineries, craft breweries, food artisans and excellent restaurants, but it’s also important to remember we don’t have a monopoly on the local food movement. Like-minded people are doing amazing things with food and pushing the envelope on sustainability across the country. Be sure to read about them in our sister publications every time you travel.

As for this spring issue of EMB, we know you’ll enjoy reading Sarah Wood’s exclusive report on how top chef David Kinch is preparing to open his Aptos restaurant, Mentone.

Kathryn McKenzie delves into the history of the Pebble Beach food scene as the storied resort celebrates its centennial year and gets ready to host the U.S. Open. Emily Thomas introduces us to a new kind of agritourism involving cannabis farms. Jessica Tunis tempts us into adopting a flock of hens or at least making the most beautiful Easter eggs ever.

And get ready for a little armchair traveling as Mark C. Anderson recounts some of what he learned about food while spending the past year on a journey around the world.

As the days get longer and blossoms begin to burst, we hope you enjoy the marvelous rebirth that comes with spring. And we hope that this issue of EMB motivates you to get out to the farmers’ markets and to visit some of the fine shops and restaurants featured on our pages—especially our much-appreciated advertisers that made this issue possible.

Happy spring!

Deborah Luhrman Publisher MONTEREY BAY

EDITOR AND PUBLISHER Deborah Luhrman deborah@ediblemontereybay.com 831.600.8281

EDITOR-AT-LARGE Sarah Wood

FOUNDERS Sarah Wood and Rob Fisher

COPY EDITOR Doresa Banning

LAYOUT & DESIGN Matthew Freeman and Tina Bossy-Freeman

AD DESIGNERS Bigfish Smallpond Design • Jane Bolling Design • Zephyr Pfotenhauer • Melissa Thoeny Designs

CONTRIBUTORS Mark C. Anderson • Crystal Birns Jamie Collins • Margaux Gibbons • Ellen Farmer • Coline LeConte • Michelle Magdalena Kathryn McKenzie • Zephyr Pfotenhauer David Royal • Emily Thomas • Patrick Tregenza Jessica Tunis • Amber Turpin • Sarah Wood

ADVERTISING SALES ads@ediblemontereybay.com • 831.600.8281 Shelby Lambert shelby@ediblemontereybay.com Kate Robbins kate@ediblemontereybay.com Aga Simpson aga@ediblemontereybay.com

DISTRIBUTION MANAGER Mick Freeman • 831.419.2975

CONTACT US: Edible Monterey Bay P.O. Box 487 Santa Cruz, CA 95061 www.ediblemontereybay.com 831.600.8281 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. We also welcome letters to the above address. Thank you.