GRIST FOR THE MILL

GRIST FOR THE MILL edible

On a blustery Saturday last March, my husband and I drove out to San Benito County to pick up frozen lamb at Paicines Ranch. It was one of those days when the hills were emerald green and brief showers alternated with bursts of sunshine. I kept my camera ready, hoping to capture a rainbow. Buying meat directly from the ranch was something we’d wanted to do for a long time—as a way to eat locally and be sure the animal was cared for properly—but also because it seems especially difficult to find good tasting lamb. After a brief tour of the ranch, we loaded up the cooler with lamb chops, shanks and ground meat—enough for a dozen summer barbecues. Even though you can find grassfed meats at local farmers’ markets, there’s something very satisfying about buying directly from the rancher, walking through the fields where the animals graze and seeing the spring grasses for yourself. And yes, the lamb is delicious.

That experience inspired the magazine’s new guide to local, pasture-raised meats, which you can read in this issue.

In fact, we probably should have called our summer edition The Protein Issue, because we also report on the comeback of Monterey Bay groundfish, such as rockfish, petrale sole, flounder, sand dabs and sablefish—local seafood that you’ll want to sample after reading Kathryn McKenzie’s story.

Additionally in this issue, we launch a new feature called Edible Provisions about local, artisanal food products: This time it’s sausages! And farmer Jamie Collins has a slew of recipes for homemade condiments you can serve on your sausages, pastured meat or local fish.

We also introduce you to two amazing strong women who are pushing the organic agenda forward: Prudy Foxx, through organic grape growing in the Santa Cruz Mountains, and Kelly Damewood, the new CEO of California Certified Organic Farmers, through her policy work.

And there’s much more, including Sarah Wood’s look at the new Alta Bakery inside the historic Cooper Molera Adobe, a Salinas Valley couple practicing permaculture and Mark C. Anderson’s enduring love for all things taco.

To present each issue of Edible Monterey Bay we hold release parties for our readers, contributors, advertising partners and those who are featured in the magazine. Join us to celebrate the launch of this issue at two summer parties!

On June 19 we will be at Stockwell Cellars in Santa Cruz from 5–7pm, sampling their fine wines along with delicious appetizers by Adrienne Megoran of an epicurious lifestyle.

On June 24 we will be at the Hyatt Regency Monterey from 5–7pm, enjoying tastes from the new summer menu of chef Dan Elinan and meeting some of the farmers who provide local produce for the hotel. Details and sign-up links will be announced in our weekly newsletter.

Thank you for being part of the Edible Monterey Bay community. Happy summer!

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 • Alicia Arcidiacono Elizabeth Birnbaum • Crystal Birns • Julie Cahill Jordan Champagne • Jamie Collins Margaux Gibbons • Diane Gsell • David Hills Jules Holdsworth • Michelle Magdalena Kathryn McKenzie • Laura Ness • Zephyr Pfotenhauer • 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.