edible Orange County
A Member of Edible Communities
Winter 2014 - 2015 No. 15
FOOD FRIENDS AND FAMILY WINTER 2014 - 2015 NO. 15
Food Friends and Family Nutcracker
The Ecology Center Community Table
Off the Menu
Aged balsamics Gourmet condiments Kitchen linens&aprons Bird’s-eye maple cutting boards Slate cheese serving boards Original paintings Cookbooks
Visit us at www.wcflavor.com and order ingredients for cooking exceptional meals, accessories for entertaining and original art for your home. Contact us at jim@wcflavor.com and start tasting West Coast Flavor today. 714-744-9844
edible
Contents Winter 2014 - 2015
14
26
Features
In Each Issue
14
Community Table
8 Contributors
16
How to Create an Organic Vegetable Garden
A Special Presentation by The Ecology Center
10
Editor’s Note
12
In Season
By Dr. Doug Hibbard
32
Fit Foodie®
20
Reconnecting With Food and Community
38
Our Advertisers
22
Good Food from The Ecology Center
18
By Gabriella Guidry
Food as Medicine
By Gina Mullins Cohen
By Gina Mullins Cohen
By Mareya Ibrahim
By Ann Nguyen
By Ann Nguyen
24 Nutcracker
By Michele Jacobson
26
Minnie T’s
30
By Lauren de la Fuente
Fit and Healthy Eating By Denise Austin
4 Winter 2014 - 2015
Cover Photo of Evan Marks of The Ecology Center by Scott Sporleder
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When you want fresh, responsibly sourced fish and shellfish, buy from California’s Seafood Experts . . .
Costa Mesa
154 E. 17th St. Costa Mesa, CA 92627 (949) 574-0274
Santa Monica
Enjoy fresh mussels, rated GREEN or “Best Choice” by Monterey Bay Aquarium’s Seafood Watch Program; choose them off our café menu, or take some home from our retail case!
Join us in Costa Mesa, Santa Monica or Santa Barbara and shop one of our fully stocked seafood markets or sit down and let us do the cooking at our full-service cafes or oyster bars!
1000 Wilshire Blvd. Santa Monica, CA 90401 (310) 393-5244
Santa Barbara
38 W. Victoria St. #119 Santa Barbara, CA 93101 (805) 845-0745
Visit us on Facebook!
www.Facebook.com/SMSeafoodRetail
www.smseafoodmarket.com
Recipe Box
31
Veggie Chili with Skinny Nachos
31
Denise’s Favorite Guacamole
by Denise Austin
by Denise Austin
32 Grilled Lamb Kefta with Cilantro Dressing
21
Pumpkin & Goat Cheese Ravioli
23
Homemade Lemon Dishwasher Pods
31
Skinny Enchiladas
By Chef Nour Tillo of Village Mediterranean Rim
33
Pan Roasted Sea Bass with Vegetables and Red Potatoes
35
Baked Dover Sole with Caper ‘Butter’ Sauce
By Santa Monica Seafood Market and Cafe
Budding Chef Leema practicing her skills
By Chef Cathy McKnight
By The Ecology Center
by Denise Austin
By Chef Mareya, The Fit Foodie
36
Crunchy Cumi & Chili Chickpeas
By Chef Mareya, The Fit Foodie
6 Winter 2014 - 2015
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WANTED Meaningful gifts for the holidays
These gifts deliver real reward. Give a water pump and provide a lifeline for a community living in poverty. See the full lineup at OXFAMGIFTS.COM
Contributors Bill Cohen is a writer, musician, cartoonist and humorist. He has a graduate degree from the University of California, Los Angeles. Bill has worked for The Metropolitan Museum of Art in New York City, The Getty Museum in Los Angeles and Universal Music Group. Bill spends his free time playing classical guitar, bicycling and studying Turkish. Bill learned to eat under the direction of his mom. Gina Mullins-Cohen became fascinated with nutrition, as a teenager, when she discovered the benefits of organic food. Throughout her 20-year career in publishing she has successfully co-launched several domestic and international magazines, as well as two media companies. Gina is the owner of Edible Orange County and spends her time between Orange County, California and Loudoun County, Virginia where she is Vice President of Marketing, Communications and Publications at National Recreation and Park Association. NRPA is dedicated to Conservation, Health & Wellness and Social Equity. Lauren de la Fuente runs Pearl Street Marketing. She has worked with Nike, E!, MTV, and currently leads the communications and public relations divisions for Edible OC. Her diverse expertise includes launching brands, forging strategic alliances, developing on-target positioning and strategy, and producing award-winning creative. Pearl Street Marketing handles B2B and B2C marketing for a variety of clients in the sustainable industry and is based in Santa Monica, CA. www.pearlstreetmarketing.com.
Gabriella Guidry is a Landscape Designer and Horticulturalist with seven years of professional experience as a private consultant in Southern California. Gabriella has helped numerous clients design beautiful outdoor spaces that match their style, personality and architecture of their property, including edible and ornamental gardens, patios, pools, bbq’s, walls, fences, pathways and more. One of Gabriella’s specialties is designing organic edible gardens that include vegetables, herbs, and fruit trees and teaching her clients how to care for their organic garden. Dr. Doug Hibbard has been practicing Chiropractic Kinesiologist for over 30 years and has written and lectured on the power of good food as medicine. Dr. Hibbard believes the food we choose to eat can either harm us or heal us. When we select food that are local and organic, we support the health of our greater environment. Michele Jacobson is a Certified Clinical Nutritionist, author and food writer. She lectures on GMOs, nutrition, how to eat and shop for healthier food in the American marketplace, and on health benefits derived from traditional diets of the world. In addition to her books, Michele writes two blogs: her Nutrition blog and her GMO blog. A member of the NOFA-New Jersey Public Policy and Advocacy Committee, her articles on GMOs have been widely published and distributed. Mareya Ibrahim – The Fit Foodie – began her career in the natural products industry as the national marketing director for Wild Oats Market before it became Whole Foods. She experienced the natural products industry from all angles including food and marketing, retail, and all avenues including being a consumer of whole foods.
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Kim Lewis is the owner and creative director of Creative By Design, a full-service graphic design firm located in Corona, California. Kim has over 45 Maggie awards for magazine design, as well as an Eddie and a Communicator award during her 23-year tenure as a creative professional. www.creativebydesign.net. Robert (Bob) David Mullins is a Pulitzer Prize-winning journalist. He is the only journalist ever awarded the esteemed Amicus Curiae Award, presented by the state Judicial Council. The prestigious Robert D. Mullins Excellence in Reporting Award, named in his honor, is bestowed annually to journalists considered outstanding in their ethical efforts to report the news. Mullins was also awarded the Bronze Star for his courageous, life-saving efforts during WWII. Ann Nguyen is the Communications/ Marketing Manager at The Ecology Center located in San Juan Capistrano, California. She also owns her own business, Lost and Found Photography. Ann has worked for Stanley Black & Decker, Inc. and Niche Tank, Inc. and she is a graduate of University of Southern California. Vitisia Paynich grew up in Orange County. She has been an editor and writer for more than 20 years. Vitisia co-launched both international and domestic business publications. She has interviewed celebrities, as well as several other high-profile figures throughout her career. Jennifer Sakurai has been a writer and editor for more than two decades. Several magazines under her direction have won Maggie Awards and both regional and national awards from the American Society of Business Publications. She has also earned an MBA with a marketing concentration. Jennifer loves both cooking and baking despite having been “the world’s pickiest eater.” www.edibleorangecounty.com
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Editor’s Note edible Communities 2011 James Beard Foundation Publication of the Year
Warm Winter Wishes The holiday season is upon us giving way to chilly nights and the hope for much needed rain. Today, the weather forecast predicts heavy fog in Central and Northern California, freezing temperatures for the Mid-western states, wind and snow in the northeast and an artic chill extending from New York through the Carolinas, but for us, here in Orange County, Santa Ana winds keep the air hot and dry – our warning winter is on the way. Inside the pages of this issue of Edible Orange County we bring you many gifts. First, we are happy to share a special section brought to you by our good friends at The Ecology Center – Community Table. This section speaks to organic gardening, using food to heal and our own local food movement. The Ecology Center, located in San Juan Capistrano is also home to Green Feast and countless educational programs for people of all ages. Nutritionist and author Michele Jacobson brings us a wonderful tale in her piece, Nutcracker. This article explores the world of nuts in the shell, the amazing health benefits and tradition of using, cooking with and eating wholegrown nuts during the holidays. Our own Fit Foodie, Mareya Ibrahim, speaks to us on navigating the all too common food emergencies of the season. Ibrahim addresses the gnawing urge to eat when on the run and offers a mouth-watering recipe sure to please the entire family. Also, look for Ibrahim’s interview with Dr. Andrew Weil in our upcoming issue of Edible Orange County - Early Spring 2015, set for distribution in late February. Recently we caught up with fitness guru Denise Austin. Austin has been helping the world stay in shape for 30 years and in this issue of Edible Orange County, she shares three easy-to-create recipes for healthy Mexican food, each one part of her new 10 Week, 360° Plan for getting fit. We’ve got all of Orange County covered in Off the Menu, our section featuring recipes from our favorite local chefs, highlights delicious fare from Santa Monica Seafood Market and Café in Costa Mesa and Village Mediterranean Rim located in my own home town of San Clemente. Whether you read these pages seeking recipes or fitness tips, tales of food history or to find out what’s in season, my advice remains the same - eat well, laugh a lot and choose to be happy. –Gina Mullins Cohen
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Orange County® Published by Eclipse Media Partners, LLC 1001 Avenida Pico, Ste. C622 San Clemente, CA 92673 Editorial Staff Gina Mullins-Cohen Editor gina@edibleoc.com 310-721-3093 | 949-315-6445 Bill Cohen Editor: Arts and Culture 310-721-3093 | 949-315-6445 info@edibleoc.com Robert D. Mullins Investigative Reporter Editor info@edibleoc.com 310-721-3093 | 949-315-6445 Vi Paynich Editor: Fashion and Design Vi@edibleoc.com 714-504-1825 Kim Allen Editor: Culinary Arts Kim@edibleoc.com 949-315-6445 Kim Lewis Creative By Design Creative Director klewis@creativebydesign.net 951-226-5617 Moe Goode Web Master info@edibleoc.com Ben Marchbanks Alcemy, Inc. Digital Magazine Producer Ben@magazooms.com Advertising Gina Mullins-Cohen Publisher gina@edibleoc.com 310-721-3093 | 949-315-6445 Jennifer Sakurai jennifer@edibleoc.com 310-721-3093 No part of this publication may be used without written permission from the publisher ©2014. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.
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In Season
Winter
By Gina Mullins-Cohen
Artichokes Corn Basil Cucumber Beets Eggplant Brussels Sprout Grapes Cabbage Green Beans Carrots Kale Cauliflower Kiwi Celery Kohlrabi Chard Lettuce Chili Pepper Mushroom Citrus: Mustard Lemons, Okra Valencia Oranges Onion, dry Collards Onion, Green
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Peppers Pineapple Guava Pomegranates Potatoes Spinach Summer Squash Tomatillos Tomatoes Turnips Winter Squash Yams
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Community
PHOTO BY SCOTT SPORLEDER
Table 14 Winter 2014 -2015
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PHOTO BY SCOTT SPORLEDER
Presented by The Ecology Center www.edibleorangecounty.com
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15
Tips to Designing an Organic Vegetable Garden By Gabriella Guidry
F
all is the best time to start a garden! Take advantage of this perfect opportunity and start planning your organic garden today. Having an organic vegetable garden brings so many benefits. Yes, it produces food, but it also nurtures your soul, creates a sense of community, teaches children where food comes from and makes them want to eat it if they participate in growing it. It’s even been said that working with soil can produce similar effects as antidepressants. The list goes on and on… The most important thing you can do if you want to maintain an organic vegetable garden is to start it off the right way. There are four important things to consider before seeding or planting your seedlings. These include: • sun/light exposure • water • soil
• choosing plants that are right for the season Each of these components are equally important when designing your garden. You will need to consider each one if you want to have a successful garden.
Sun/Light Exposure Lets start with sun/light exposure. Why do we name this first? Because this is the first thing to consider when you are thinking about starting a garden. Begin by surveying your yard and finding which areas are the sunniest. Veggies need a minimum of 6 hours of sun or light per day with morning sun being ideal. However, mid morning to afternoon sun is ok too as long as it receives at least 6 hours of sun or light per day. Usually, the south side of your property receives the most sun. If the south side of your property is not available for planting, then the next best exposure is usually to the east. So, before starting your garden, look around, observe; what part of your yard gets at least 6 hours of sun or light per day? Also, check your yard during different parts of the day and observe which areas get shade during different parts of the day. This will help you determine the best spot for your garden.
Water We all know that a veggie garden needs regular watering. But let’s face it…we are all short on time. The last thing you need on your to-do-list is to remember to water the garden. While it’s ok to hand water, it’s best to install a drip system. Now days, drip systems are easy to install, inexpensive and water efficient. Many can be installed right to your hose spigot. You can even attach a timer and set the time(s) and day(s) you want the system to run (Hint: no 16 Winter 2014 -2015
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more running back when you’re half way out the door because you forgot to water your garden). I guarantee you that a drip system will be worth the time and expense. You’ll appreciate spending your hard earned time and energy into caring for your garden and watching it thrive instead of spending your precious time on watering.
Soil You want your garden to have nutrient-rich soil that is alive. Soils rich in microorganisms and organic matter can provide all the nutrients your plants need. Healthy soils ensure healthy and disease resistant plants. Plants are like humans, if we have all the nutrients our bodies need, it’s easier for us to fend-off disease. The same holds true with plants. If they are provided with all the nutrients they need, the result will be a healthy, nutrient rich plant that will bear lots of fruit. It is very easy to grow in raised beds because you can control what goes into the soil. By choosing a rich organic mix for your raised beds, and NEVER potting soil (hint: raised beds are not made for potting soil). You want your soil to have plenty of worms and microorganisms that make your soil alive, healthy and thriving. If you’re growing in-ground, you’ll have a bit more work to do. Start by choosing rich organic soil-amendments like compost and manure (steer, horse, rabbit, or chicken - but make sure they are well composted). Another excellent addition that will tremendously improve the heath of your soil is adding worm castings and drenching your soil with compost tea. Whether choosing to plant in raised beds or in-ground, implementing these few simple measures will ensure your soil provides all the nutrients your plants needs. Your plants will thank you for it.
Choosing Plants That Are Right For The Season Choosing plants that are right for the season is something that frequently gets overlooked. Many times nurseries carry plants that are not appropriate for the season. Even if they have them on sale, don’t buy
them. To have a healthy organic garden you need to plant for the season. Sometimes we think that if we have healthy soil then we can plant anything we want, no matter what time of year it is. Yes, healthy soil is important, BUT you need to plant the right plants at the right time of year. Here in Southern California we have two long growing seasons with no gaps in between. Thankfully, we can grow all year long, a privilege that many gardeners don’t have. We have a ‘cool season’ (September-February) and a ‘warm season’ (March-September). If you plant your warm season crops during the warm season and the cool season crops during the cool season then your chances of being a successful organic Gardner greatly increases. One reason is that pests won’t attack your crops as much. For example, broccoli, its a crop that is often attacked by pests. Still it can be grown at home very successfully without the use of harmful pesticides; however, broccoli is a ‘cool season’ crop. You can still grow it in the spring and summer but you will have to work very hard at protecting and combating the pests, plus your yield will not be as good. If you plant it in the fall, your chances of success are much greater and many of the pests that attack during the warm season are not active during the winter months. By taking into account the above 4 factors: sun/light exposure, water, soil and choosing plants that are right for the season, you are already are giving your garden a huge head start, especially if you wish to maintain your garden the organic way. Again…Fall is the best time to start a garden! Take advantage of this perfect opportunity and start planning your garden. Happy Gardening!
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FOOD
is
By Dr. Doug Hibbard, Chiropractic Kinesiologist
Adding these fruits and vegetables to your diet is an easy step to better health
D
id you know that many of the fruits and vegetables that are readily available in our local markets have medicinal properties to treat a variety of ailments from diarrhea to night sweats? Some food can even prevent cancer. The food we choose to eat can either harm or heal. When we select foods that are local and organic we support our health and the health of our greater environment. Here are some of my favorite cold season fruits and vegetables and why they are good for you.
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Medicine APPLES
As we all know an apple a day keeps the doctor away. I doubt, however, the author of this old quote was thinking of the beautiful, but endlessly sprayed, supermarket variety. Nevertheless, apples have occupied a special place in folk medicine for thousands of years. The soluble fiber in apples, pectin, has proved to improve cholesterol risk factors, regulate digestion and blood sugar, and kill cancerous cells. Eating apples improves gum health and is antiviral. Try applesauce mixed with plain yogurt. It tastes like an apple cheesecake and has worked very well with my patients suffering from diarrhea. If you want easy access to organic apples, consider growing your own! With some diligence, apples can be grown organically with excellent results even in our warm dry climate. The early apples, Anna and Dorset Golden, and fall apples Braeburn and Jonagold have worked out particularly well in my orchard.
BEETS I probably suggest beetroots and their green tops more to patients than any other vegetable. This is due to their excellent ability to thin the bile. Bile is an important fat digestion fluid, produced in the liver and stored in the gall bladder. Many people eat excessive amounts of refined carbohydrates which cause the bile to thicken. Then, during a hearty meal, the gall bladder cannot push the too thick bile into the intestine, it backs up into the liver and the person feels poorly. I had a younger patient with a poor diet (he thought cookies were a vital food group) who was toxic enough to consistently have night sweats. With no other diet changes, the addition of beets alone to his diet stopped the night sweats. The beet tops, and their near cousin Swiss chard, are even better at bile thinning and are frequently concentrated into digestive vitamins for that reason.
BROCCOLI & BOK CHOI Broccoli & bok choi are both in the crucifer family and share many important health benefits. Firstly, they are high in indoles which counter the proliferation of breast cancer cells in estrogen dependent tumors. They are also high in sulphur phytonutrients which are essential for cartilage production and widely slol as the product “MSM”. Brocolli and bok choi are also very rich sources of beta carotene, vitamin C, calcium and potassium. One cautionary note; all members of the crucifer family exert a mild depressing effect on the thyroid and the ovaries. Thus, they should be eaten in small amounts by those with an under active thyroid or endocrine system, but in larger amounts by those with overactive systems.
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PHOTO BY SCOTT SPORLEDER
Reconnecting with
Food & Community By Ann Nguyen
A
s we rolled out the golden hay carpet to welcome some of OC’s most notable community leaders and members to our 6th annual Green Feast, we couldn’t help but feel a sense of joy and pride for how far Green Feast has come over the years. From its humble beginnings, Green Feast has quickly become a hallmark event, selling out year over year. This year, Green Feast broke the record by selling out to our members within the first two weeks and raising more than double our previous years’ funding. The event began with the interactive “Eco App-Off” challenge in which 9 of the region’s top chefs competed to be the main course chef at next year’s Green Feast. Our guests casted their votes in favor of Chef Cathy McKnight’s succulent Mushroom Three Ways featuring goat cheese, thyme, and fresh mushrooms sourced from local mushroom farm, Mountain Meadow Mushrooms. Chef McKnight also surprised guests by contributing two vegetarian dinners to Green Feast’s live auction, which helped raise $14,000, one of the largest contributions to The Ecology Center’s overall total of $130,000.
After the “Eco App-Off” challenge, guests took their seats at the stylishly set community tables and dined on entrees prepared by distinguished chefs, David Pratt, Paul Buchanan, Rob Wilson, Ryan Adams, Steve Kling, Eric Samaniego, Yves Fournier, Rich Mead, and Rachel Klemek, all while taking in The Ecology Center’s stunning scenery set amidst a 26-acre working organic farm. A night filled with food, folk music and fabulous Southern Californian views, Green Feast was nothing short of a success! We couldn’t be more thankful, and the credit, of course, belongs to the community. The real magic and sense of camaraderie that draw the guests back year over year, come from a deep-rooted need for genuine connection to food and the community that harvest, raise, and grow the sustenance we depend on. Green Feast’s success is proof that together we can create a culture that cultivates meaningful community connection. We are very inspired by you and we are excited to continue our mission and our work to bring about positive change for our health and our environment!
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Pumpkin & Goat Cheese Ravioli By Chef Cathy McKnight
Use this seasons pumpkin crop in the most delicious way with and goat cheese ravioli.
this pumpkin
environment. Eating fruits and vegetables in season is great for us, and our s market, But when we grow your own or buy in bulk from the farmer fruit or sometimes we’re left with an over abundance of one type of ve nutritional vegetable. The solution is to freeze the bounty! You can preser ner, quality long term by blanching, packing in a freezer-safe contai labelling, and storing fruits and vegetables in the freezer. a delicious Whether fresh or frozen, use your pumpkin harvest to make goat cheese and pumpkin ravioli, brought to you by Chef Cathy McKnight, this year’s Green Feast Eco-App Off winner! INGREDIENTS 2 cups fresh pumpkin puree 1/2 cup montrachet style goat cheese 2 eggs, beaten 1TBSP crispy sage leaves 1/4 cup fresh bread crumbs Fresh pasta sheets INSTRUCTIONS Add the beaten egg and sage. Lightly mix to combine. 1. Combine the pumpkin and goat cheese in a bowl. Mix well. 2. Roll out the pasta sheets. for your ravioli. Brush the edges with beaten egg and cover 3. Scoop 1 Tablespoon filling into the middle of the square a fork tine. Place on a 1/2 sheet pan as you go. with another pasta square. Seal the edges by pressing down with es to firm them up. 4. Place the completed ravioli into the freezer for 15 minut 6 ravioli at a time to cook. When they float to the surface 5. Bring a large pot of water to a boil. With water boiling add they are ready. Remove to a medium bowl as they are done. them in a large skillet with a small drizzle of olive oil. Heat 6. When you are ready to finish and add the sauce then place ravioli with it. Let the sauce come to a boil then turn off through, shaking the pan gently. Add your sauce and coat the the heat. 7. Serve with fresh grated Parmesan.
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Good Food at The Ecology Center By Ann Nguyen
A
s the global food system becomes more centralized and complex, our access to healthy, locally grown food decreases and we are beginning to see the devastating effects of mass production on our personal health and our environment. But it doesn’t have to be this way. We, as individuals and as a community, can make this change together. With 60% of our eco footprint coming from the food we buy, one of the easiest and fastest ways for us to start a sustainable culture is by eating locally. One of our missions here at The Ecology Center is to shift our reliance on the mass production system towards a better, more sustainable paradigm that will support a healthier future for all – while enjoying good food and good company! We invite you to join The Ecology Center in support of our local food initiatives:
an exploration of The Ecology Center’s Food Lab, participants harvest ingredients, learn and apply skills in the kitchen, and enjoy a fresh, family-style meal together in the garden. Farm to Fork equips children and adults to make healthy, self-sufficient food choices
Farm to Fork Cooking Classes:
Community Supported Bakery:
Under the guidance of Orange County’s best chefs, Farm to Fork cooking classes teach kids and adults how to harvest, prepare, and cook a meal from garden to table. Beginning with
The Community Supported Bakery is a program at The Ecology Center that highlights local and seasonal flavors while supporting a local bakery, BREAD Artisan Bakery of Santa Ana. The CSB program is committed to delicious, hand-crafted bread made with local, organic grains and seasonal, fresh ingredients. CSB members enjoy their choice of a small or large basket of fresh, artisanal bread every month.
Community Table Sunday Brunch: Enjoy local, sustainable, delicious fare and learn about our food ecosystems at this farm-to-table dining experience. Under the fruit tree canopy in The Ecology Center’s courtyard, regional chefs with eyes for sustainable cuisine prepare family-style feasts that celebrate local freshness and flavor. These meals, typically brunch or supper, will celebrate and educate you on what is local, seasonal, and vibrantly delicious. Through Community Table, we aim to satisfy foodies and locavores alike while inspiring all to reconnect with local farmers and purveyors to build a sustainable food future.
School Garden Program: Our organic school gardens program provides garden consulting, educator trainings, and curriculum development for youth scholars. Through Grow Your Own!, The Ecology Center works with local schools and educators to promote outdoor, educational experiences at their campus that focus on the connection between food, health, and the environment.
Green Feast Fundraising Dinner: PHOTO BY SCOTT SPORLEDER
Green Feast is a one-of-a-kind annual celebration of local food, usually occurring the first weekend of September. Sustainability experts, respected leaders of organizations and community leaders
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PHOTO BY SCOTT SPORLEDER
from around Southern California attend Green Feast each year to support programs and operations of The Ecology Center. The enchanting evening brings together notable chefs, organic farmers, ranchers, fishermen, and vintners to delight eco-supporters with hors d’oeuvres and a family-style four-course outdoor dinner – all sourced within 250 miles of TEC’s headquarters. Please visit www.theecologycenter.org for more info on each of our programs and upcoming event dates. We look forward to celebrating good food with you at The Ecology Center!
Homemade Lemon Dishwasher Pods By The Ecology Center
With the inevitable dinner parties and guests of the season, dishwasher pods.
l
take a second to prepare for all those dishes with these natura
petrochemicals, toxins, carcinogens, petroleum, and Most conventional dish soaps are known as surfactants with and down your drain, try this simple recipe for an allpreservatives. Rather than putting that on your hands, plates, natural (and convenient) dishwasher pod. Makes about 35 pods INGREDIENTS 1 cup kosher salt 1 cup washing soda 1 cup baking soda 1 cup water Half ounce Lemi-Shine
DIRECTIONS 1. Combine dry ingredients in a large mixing bowl. 2. Add one cup water, wait for fizzing to stop. Stir again. 3. Spoon mixture by the tablespoon into an ice cube tray. Press the spooned mixture down to make it as flat as possible. Be aware that the final shape needs to be able to fit in your dishwasher’s dispensing
SUPPLIES • Measuring cup • Mixing bowl • Mixing spoon or whisk • Ice cube tray • Small scoop or spoon • Storage jar
compartment. 4. Set the tablets outside to dry. Approximately two to five hours. 5. Remove pods from molds and store in an airtight container (like a repurposed jar).
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N T CRACKER By Michele Jacobson
T
he nutcracker sat unused in my kitchen gadget drawer for a long time. Sturdy mahogany and shiny metal inherited from my mothers’ kitchen, it sat dormant for a decade; maybe even two. It wasn’t that nuts weren’t eaten in our home, oh no! They were always front and center in the snack cabinet and baking pantry. And I regularly used them in my main course fare as well: ground nuts in my lentil loaf, whole cashews and peanuts in stir fries. But somewhere along the line I got lazy about my nuts, reaching for the cellophane bag of shelled nuts at the supermarket, and freely pouring from it at home. In the far recesses of my mind I recalled cracking nuts as a child and even hand-chopping them for recipes. However, I admit the advance of pre-chopped was a convenience that I relished. What could be easier...and neater, too? While nuts naturally grow in their own little packaging, at some point cracking the shell off became a lost ritual and the shelled, packaged nut industry really began to take off. Nuts began to appear in cans, jars and cellophane bags, to the delight of the consumer and the baker, who no longer had to crack them
by the dozen. Cashews were always an exception to this trend; they always were and will be sold shelled. This is because the cashew shell itself is toxic, which is why it must be removed before it goes to market. Pistachios alone continue to hold the allure of being cracked open as part of the ritual, although they, too, are now being marketed as shelled, and the trend is catching on, with the unshelled pistachio nut called a kernel. However 80% of pistachios in America are still sold in-shell, this opposed to approximately 10% of walnuts and just 2% of almonds! According to The Almond Board of California, in-shell sales (as the industry refers to it) only rise slightly around the Christmas holidays. Conversely, 17% of export sales are in-shell, mostly to India and China. At home in most diets from vegan to paleo, the health benefits of nuts are manifold. Depending on the specific nut, you have a wonder food providing protein, with a host of micro-nutrients such as magnesium (almonds), phosphorus (walnuts), copper and manganese (pistachios), to name a just a few of the minerals nuts contain. A source of “good” fats, such as coveted omega-3,
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nuts are naturally gluten-free, high in fiber and anti-oxidants, and low on the glycemic index. The Harvard School of Public Health Nutrition Study cited nuts as one of five food categories associated with weight loss over time, as they contributed to an overall feeling of satiety.1 There are many advantages to buying nuts still in their shells. A key health benefit of nuts stems from its healthy fat, and the nutshell serves as natures’ perfect airtight container. Buying inshell nuts gives added insurance that you are getting a “freshness seal.” Once cracked, the volatile oils in nuts are prone to rancidity if exposed to light, heat or air. So eat them quick! Another feature of in-shell nuts is that you are getting them whole, and this is considered premium quality. When purchasing shelled nuts you will notice a big price difference between whole nuts and pieces. What an advantage to have the intact nut, with all the quality oil at its peak of freshness! All you have to do is crack it open. The state of California grows 90% of the tree nuts in the United States. This includes almost all almonds, pistachios and walnuts. The states of Georgia, New Mexico and Texas produce about 75% of the U.S. pecan crop. These four nuts together are the most popular in the U.S., with overall annual nut consumption at an average of 3.97 pounds per person. Almonds, however, hold the largest market share by far. Surprisingly, organic nuts only account for 1% of the nut market, except in California where the organic market share rose a whooping 44% between 2008 and 2011. California accounts for 85% of all U.S. organic nut sales. It’s in this category that almonds shine as well, accounting for 45% of all organic nut sales. Talk about your health nuts! While shopping for a recent family dinner, a display of mixed nuts - still nestled in their shells - captured my eye at the local market. I scooped up a pound, brought them home and put them in an ornate china nut bowl, also inherited and never used for its true purpose. Searching for my nutcracker, I prayed that I hadn’t disposed of it in one of my occasional “oh, I never use this!” expeditions through my jam-packed kitchen gizmo drawers. But there it was, wedged beneath a clunky ravioli cutter and old shish-ka-bob sticks. I pulled it out and rested it atop the nuts in the pretty china bowl, then set it on the sideboard, waiting to be noticed. In came the grandmothers. “Ooh, filberts!” squealed one, “I haven’t had one of these in years! ”Such excitement hadn’t been expressed since the birth of the last grandchild. My teenage and young adult children and their significant others hung over the
bowl with the old-timers, as if seeing something new for the first time. That’s hard to do these days. “What’s that one?” they each asked in turn, and the guessing would begin. Brazil nuts, walnuts, almonds and hazelnuts plus there were nuts they’d never heard of or even tasted before, as well as a new technique to be learned for the cracking of each different variety. A macadamia cracks quite differently from a pecan, after all. A new tradition had been born, or reborn, in our home. Try in in your own, and relish the sound of cracking and laughter that occurs around the nut bowl. Who knew an age-old gadget could teach us some new things?
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MINNIE T’S
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WITH A CONSCIOUS By Lauren de la Fuente
O
n a recent trip to the world-renowned Santa Monica Farmer’s Market, I decided to take a detour to Minnie T’s, a store I kept hearing and reading about. Recently relocated to Santa Monica’s Ocean Park Boulevard, from its longtime location on Venice’s Abbot Kinney, I was pleasantly surprised about how it shared both my taste and values. Minnie T’s features some of the most exquisite fashion I’ve seen. The store is perfectly edited with apparel and footwear from Italy, France, and Japan. Designers includes Fiorentini & Baker, Rick Owens, La Cuir Perdu, Campomaggi, , Tsumori Chrisato, Prive, and Marc LeBihan, among many others. The shop is also known
for supporting local Los Angeles-based designers such as Enza Costa, Casmari, Trouble at the Mill, Cydwoq, Calvin Rucker, Jaga, DUUYA and Louise Babouryan. Owner Barbara Phillips has more than an eye for fashion, she also has a soul for buying right. The T-shirts feature organic cotton. All the shoes are handmade from small factories in Italy, Greece or, even locally. The fibers are all natural. No lines are mass- produced. Cashmere is repurposed. Yet, the fashion is elevated to an art form. There was even a collection of Italian handbags made from repurposed army tents. While the label, Saisei, may have repurposed the fabric, incredibly, the bags were some of the most sublime I’ve ever seen.
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If you care about the clothes you wear – Minnie T’s is a perfect destination. You will look good, and feel greate about your purchase.
“My customers are women who appreciate quality and have unique personal style,” said Phillips. “They are individuals who don’t need labels—they want something interesting, well crafted and special.” Phillips designed the store with upcycling in mind. When her former Venice landlord changed the façade of her departed location, getting rid of the 100-year-old leaded-glass dormer windows, she rescued the windows and upcycled them. They are now a focal point and design element in the new location. There are pendant lights from Paris, also upcycled, made from reclaimed brass gas caps.
Over the years, Minnie T’s has been a magnet for stylists, celebrities, as well as artists and people in the creative fields of design and architecture. And you can see why, there is artistic construction in each and every piece featured in the shop. Although Minnie T’s caters to the local community, I’ve learned that the staff works with a lot of out-of-town clients. Every new piece in the store is posted to the Minnie T’s blog and the staff personally curates customer purchases once they get to know her style and sensibility. If you care about the clothes you wear—Minnie T’s is a perfect destination. You will look good, and feel great about your purchase.
Minnie T’sk Boulevard
1624 Ocean Par 0405 Santa Monica 9 310-664-3600 om www.minniets.c 12p-6p 7p and Sunday Open M-S 11a-
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Denise Austin
FIT AND HEALTHY EATING
F
BY DENISE AUSTIN
itness icon Denise Austin has been at the forefront of health and fitness leadership for over 30 years and still looks great. Known for her signature blend of high energy and positive enthusiasm, it’s hard not to feel inspired when you’re around her. Edible Orange County caught up with Denise recently and she shared with us some delicious, new Mexican recipes and the inspiration behind them, along with the latest scoop about the launch of her exciting new fitness plan. “I grew up in a big family in Southern California and we have always loved great Mexican food,” says Austin. “But finding healthy Mexican food can be tricky! More often than not, Mexican recipes call for a lot of cheese, sour cream and fatty meats. It’s really all about making great choices in the ingredients that you pull together. And then it’s easy to make
healthy Mexican food that still tastes amazing and makes you feel great!” Denise’s recipes substitute fresh cut veggies for chips when serving guacamole, and sour cream is replaced with protein-filled Greek yogurt. Then she offers a Skinny Nachos that are full of protein and veggies and still include crunchy tortilla chips, but in reasonable proportions. “You CAN eat healthy Mexican food and lose weight. Anyone can do this, they just need a few tips, “says Austin. In fact, she conspiratorially shared with us, her new 10 Week, 360 Degree Plan that will feature at least one Mexican recipe in every week of the program. “I look for a variety of fresh fruits and veggies, lean proteins, whole grains and fiber. I also try to mix it up a bit and eat foods that are interesting, using different spices and fresh herbs like cilantro. And I love our California avocados! They’re delicious and did you know they have the highest protein content of any fruit? My diet focuses on foods using simple, whole, nutritious ingredients. No gimmicks just well-balanced eating in the right portions that help you to be healthy and lose weight. “ Austin’s new plan is poised to launch in January of 2015 and, for the first time ever, will combine her knowledge of food and fitness along with her special blend of inspiring motivation to her fans, in an online program that will provide a detailed meal plan with daily recipes and all new workouts along with numerous tips, videos, tricks, and other surprises along the way. Here is a sneak peek at the three of the recipes on Denise’s new plan:
“You CAN eat healthy Mexican food and lose weight.”
Denise Austin’s Skinny Enchiladas - a crowd pleaser for any season.
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RECIPE Skinny Enchiladas INGREDIENTS 1 Tbsp. canola or grapeseed oil 1 small onion, diced 1 Tbsp. chili powder (use half ancho chili powder for a smokier flavor) 2 tsp. ground cumin 3/4 tsp. garlic powder 1/2 tsp. dried oregano 1/4 tsp. cayenne pepper (optional) 1 (15 oz) can no-salt-added tomato sauce 1/2 cup low-sodium chicken broth 1/4 tsp. salt 2 cups cooked skinless boneless chicken breast, shredded 3 cups loosely packed spinach, roughly chopped 8 organic corn tortillas 1 cup (4 oz.) shredded reduced-fat cheese 1/2 cup plain nonfat Greek yogurt 2 scallions, thinly sliced
DIRECTIONS 1. Preheat the oven to 400°F. Coat a 9x13-inch baking dish with oil spray. 2. In a large saucepan, heat the oil over medium heat. 3. Add the onion and cook until translucent and very soft, about 7 minutes. 4. Add the chili powder, cumin, garlic powder, oregano, and cayenne and cook for 1 minute. 5. Add the tomato sauce, broth, and salt and cook until hot, 3 to 5 minutes. 6. Reserve 3/4 cup of the sauce. Add the chicken and spinach to the remaining sauce and cook until the spinach is wilted, 2 to 3 minutes. 7. Wrap the tortillas in damp paper towels and microwave for 30 to 60 seconds to heat through. 8. Divide the chicken filling evenly be-
tween the 8 tortillas. Roll the tortillas and arrange them seam sides down in the baking dish. 9. Spread the reserved 3/4 cup sauce evenly over the tortillas and top with the cheese. 10. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and broil the top for 3 to 5 minutes to brown the cheese. 11. Top each serving (2 enchiladas) with 2 Tbsp. Greek yogurt and scallions. Makes 4 servings (serving size = 2 enchiladas with toppings)
RECIPE
RECIPE
Veggie Chili with Skinny Nachos
Denise’s Favorite Guacamole:
INGREDIENTS 20 organic corn tortilla chips (if following gluten-free diet, check label to ensure chips are gluten-free) 1/2 cup (2 oz.) shredded reduced-fat cheese 1/4 cup diced tomato 2 Tbsp. sliced black olives 1 scallion, thinly sliced 4 cups Vegetarian Chili 1/4 cup nonfat plain Greek yogurt
INGREDIENTS 1/2 ripe avocado 1 squeeze lime juice 2 tsp. chopped cilantro 2 tsp. minced red onion Black pepper (to taste) Tiny pinch salt (optional) Tiny pinch grated or minced garlic 2 stalks celery, cut into sticks 1 cup red pepper strips
DIRECTIONS 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or foil. 2. Arrange the tortilla chips in a single layer on the baking sheet. Sprinkle evenly with the cheese. Bake for 3 to 5 minutes, or until cheese is just melted. 3. Sprinkle the tomato, olives, and scallion evenly over the nachos. Divide into 2 equal portions and serve each portion with 2 cups Vegetarian Chili topped with 2 Tbsp. Greek yogurt. www.edibleorangecounty.com
DIRECTIONS 1. In a small bowl, lightly mash the avocado (but leave it a little chunky). Add the lime juice, cilantro, onion, pepper, salt (if using), and garlic and stir to combine 2. Serve with the celery and pepper strips for dunking.
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Off the Menu
Grilled Lamb Kefta, Cilantro Dressing
an Rim - San Clemente garlic, and then gently mix the lamb, spice mixture, and egg yolk, do not overwork the mixture.
By Chef Nour Tillo, Village Mediterrane Kefta • 1 1/2 teaspoons kosher salt • 1 1/2 teaspoons sweet paprika • 1 1/2 teaspoons go cumin • 1 teaspoon sumac • 1/2 teaspoon ground white pepper • 1/8 teaspoon cayenne • 3 tablespoons finely minced onion • 1 1/2 teaspoons finely chopped flat-leaf parsley • 1 1/2 teaspoons finely chopped tarragon • 1/2 teaspoon minced garlic • 16 ounces ground lamb • 1 large egg yolk
Cilantro Dressing • 1 cup flat-leaf parsley leaves • 1 cup cilantro leaves • 3/4 cup extra virgin olive oil • 6 tablespoons red wine vinegar • 1/4 cup champagne vinegar • 2 tablespoons kosher salt • 2 teaspoons ground cumin • 1 1/2 teaspoons ground black pepper • 1/8 teaspoon cayenne • 2 1/2 tablespoons granulated sugar • 1/3 cup garlic puree • 1 tablespoon toasted sesame oil • A pinch of xanthan gum For the Kefta 1. Combine the salt and spices in a small bowl 2. Combine the onion, parsley, cilantro in a large bowl, add the 32
For the dressing 1. put the cilantro and parsley leaves in a food processor, add 1/4 of the olive oil, and puree, while the machine running, pour in the vinegars, salt, spices, and sugar. 2. Add the garlic puree and xanthan gum and blend to combine. with the machine running, drizzle the remaining 1/2 cup olive oil and the sesame oil. To Complete: 1. Preheat the grill or grill pan to medium heat. Soak 18 wooden skewers in water for at least 30 minutes. 2. Thread the lamb into the skewers and grill on one side for 2 minutes, then turn them over and grill for another 2 minutes for medium. for more well done meat, cook for 30 seconds to 1 minutes longer for each side. Toss the dressing with 3 cups finely julienned cucumber, and 1/4 cup finely julienned red bell pepper. Spoon, a mound of the cucumber salad on to each serving plate. Arrange 2 skewers over or around the cucumber salad, and serve
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Pan Roasted Sea Bass with Vegetables & Red Potatoes
ood - Costa Mesa
Brought to you by the fine chefs at Santa Monica Seaf Serves 4 This simply delicious, one-dish meal really highlights the flavor of fresh fish. We’re recommending White Sea Bass or Corvina, but you could certainly use salmon, halibut or even scallops!
Ingredients: • 1 lb. White Sea Bass or Corvina fillets, cut in 4 oz. portions • 2 Tb. olive oil • 1 lb. quartered baby red potatoes, cooked n beans) blanched • 1 lb. mixed vegetables (sliced carrots and squash, gree • 1 cup chopped fresh tomatoes • 1 Tb. chopped flat leaf parsley • 1 Tb. capers • salt and pepper, to taste Method: season with salt 1. Lightly oil the sea bass with 1 Tb. of olive oil and and pepper ng olive oil and 2. Toss the vegetables and potatoes with the remaini season with salt and pepper. ting pan, and 3. Place the seasoned vegetables and potatoes in a roas until fish is place the fish on top of the vegetables. Roast at 350 the thickness of cooked through, about 10 - 12 minutes depending on the fillet. 4. Combine the tomatoes, parsley and capers. with the tomato and 5. Serve the roasted sea bass and vegetables topped caper mixture.
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The Fit Foodie®
HOW TO AVOID A FOOD 911 BY MAREYA IBRAHIM, THE FIT FOODIE
Mareya Ibrahim is The Fit Foodie. She is the creator of EAT CLEANER® and the Cleaner Plate Club, teaching families how to enjoy cleaner, safer, longer lasting fresh food. She is also a featured chef on “Everyday Health’s Recipe Rehab” and hosts “Fit Foodie” Fridays on Channel 6 San Diego. This time of year, she can’t get enough of golden beets, butternut squash and Branzino.
Y
ou get to work. No time to leave for lunch. Stomach starts to rumble. Get distracted. Feel incredibly lethargic all of a sudden. Start to yawn. Chug a bunch of coffee or energy drinks. Rub your eyes. Desperation hits. Grab a bag of chips from the vending machine. Reach into your desk drawer and fish out a bag of year-old Halloween candy you pillaged from your kids and proceed to go into a caffeinated sugar and salt coma in the middle of your manager’s meeting, then fall face first into your co-
worker’s lunch. Or maybe, just bite his head off and chew slowly.
The hunger beast emergeth. How does the vicious cycle begin? The ideal of three ‘square meals’ a day was engrained in us from day 1. Snacks were something that would sabotage your diet and consisted of a lot of fried, sugary stuff. The real scenario plays out like this…you skip a meal, like, say breakfast or lunch, the snacking goes awry and your hunger dominoes like a pack of rabid wolves that will do anything for survival, including picking off of carcasses, donuts, fries and any other office meeting remnants or infinite shelf life, processed items that might present themselves from behind a vending window with lots of buttons. Will Power is not your wingman that shoulders you on to good health when a
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sugar-and-fried-food-fest feels a lot more like a party. The body loves routine in what it eats and when. It wants to know it will receive energy on a regular basis to operate, just like a car. If you let the tank run dry and keep trying to drive, you’ll probably have to hitch a ride home no matter where you are. It just won’t go anymore. Plus, it takes a lot more energy to get it running in tip top shape again and don’t even think about giving it the cheap gas, unless you want to gunk up the engine. White flour, refined sweeteners, chemical additives and processed foods are perfectly designed to gunk up your engine.
So, here’s my secret. The key to staving off hunger and managing blood sugar is to eat better, more often. Food affects our mood, energy level, how we handle stress, our ability to sleep, how we deal with relationships, and ultimately, governs our decisions. Eating regularly seems like such an easy concept but one that’s not always given priority in our go, go, go lives. As a health coach, I hear it all the time. “I forgot to eat.” “I don’t always have time to go grocery shopping.” “I’m on a diet, so I’m skipping lunch.” The fact is, your body needs you to eat right, regularly. Not eating right will come back to bite you in the
RECIPE Baked Dover Sole with Caper ‘Butter’ Sauce I’m a fan of 1-pan dishes because there’s nothing that makes me happier than not a lot of clean up. Delicate, white fleshed fish like Dover Sole makes the perfect main course in this case because it’s perfect baked, and it takes no time. It’s also very affordable. INGREDIENTS: Nonstick Cooking Spray or Olive Oil 2 Lbs. Wild Caught Dover Sole 1 Cup Grape Tomatoes 2 Fresh Lemons 2 tsp Zest (grate the zest first) then squeeze the juice 2 Tbsp Earth Balance Buttery Sticks, melted 3 Tbsp Ground Flax Meal 3 Tbsp Capers Sea Salt and fresh ground Black Pepper
DIRECTIONS: 1. Preheat oven to 375F. Spray baking pan with a little non-stick cooking spray or coat with a thin layer of olive oil. 2. In a small bowl, whisk together fresh lemon juice, zest and melted Earth Balance until uniform. Wash tomatoes and lemons with Eat Cleaner Fruit & Vegetable Wash. 3. Clean fish with Eat Cleaner Seafood & Poultry Wash. Place fillets of sole into the baking dish in one layer. Season with sea salt and fresh ground black pepper. Pour butter sauce over fish. 4. Sprinkle with ground flax meal, lightly patting down into each fillet. Top with capers. Arrange grape tomatoes around the edges of the sole fillets. 5. Bake for about 10-12 minutes or until fish is cooked through. Serve with farro, quinoa or a side of fresh greens. Buon appetito!
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The Fit Foodie
Quick meal ideas can help keep the hunger beast from rearing its ugly head. Eat a few a day: • Nitrate-free turkey breast, arugula and tomato rolled in a whole grain tortilla • Baked fish with veggies and farro (See recipe) • Oatmeal made with old fashioned oats, flax meal, fresh fruit and unsweetened nut milk • Sushi hand rolls made with toasted seaweed, vinegar-seasoned brown rice, avocado, seared tuna and cucumber
Smart snacks can also help you avoid a food emergency. Eat a couple a day:
derriere. You won’t just gain fat, you’ll also drag down your system, and just like that car, you will break down. You not only are encouraged to eat often, choosing a combination of protein with slow burning carbohydrates and essential fatty acids can actually stoke your metabolic fire and help you burn more calories, even in your sleep. Clean foods + smaller portions at regular intervals = higher metabolism. If that doesn’t sound like a license to eat, I don’t know what more a fit foodie could ask for!
• Protein shake made with high quality protein powder, spinach, coconut water and berries • Sprouted toast topped with almond butter and sliced apples • Homemade trail mix with unsalted cashews, dried cranberries and dark chocolate chips • Bell pepper, Jicama and cucumber sticks with avocado hummus • Crunchy chickpeas, baked with cumin A little bit of planning goes a long way. Make sure you’ve got some meals prepped and snacks packed before heading into the week. I like to keep a bag in my car that travels with me, full of transportable snacks like raw cashews, packs of wild-caught albacore tuna, coconut water, low sugar bars and apples with individual packets of nut butter so that I’m never seduced by the blinking lights of the fast food drive through. I figure as long as I’m armed, I’ll never have to succumb to a food 911.
RECIPE Crunchy Cumin and Chili Chickpeas These make for a great, high protein snack that satiate your need to crunch. INGREDIENTS: 4 cups garbanzo beans, canned, rinsed 2 teaspoons extra virgin olive oil 1 teaspoon ground cumin 1 teaspoon ground Chili powder 1/2 teaspoon cayenne pepper DIRECTIONS: 1. Pre-heat the oven to 400°F and arrange a rack in the middle.
2. Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. 3. Spread the chickpeas in an even layer onto a rimmed baking sheet and bake until crisp, about 30 to 40 minutes. 4. Package in individual portion sizes in paper bags to keep crunchy.
36 Holidays 2014
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OUR ADVERTISERS EAT CLEANER (P. 13) Info@eatcleaner.com www.eatcleaner.com Protect and preserve your family’s food with EAT CLEANER, the awardwinning line of all natural food wash a + wipes that remove wax, pesticide, residue and bacteria that can cause food borne illness. EAT CLEANER is an Orange Countybased company. THE ECOLOGY CENTER (P. 11) 32701 Alipaz Street San Juan Capistrano, CA 92675 949.443.4223 www.theecologycenter.org Located in San Juan Capistrano, California, The Ecology Center provides the community with solution-based education to inspire ecologically sound solutions at the household and community level. EDIBLE COMMUNITIES, INC. (INSIDE BACK COVER) www.ediblecommunities.com The mission of Edible Communities, Inc. (ECI) is to transform the way consumers shop for, cook, eat and relate to local food. Through its printed publications, websites and events, ECI strives to connect consumers with local growers, retailers, chefs and food artisans, enabling those relationships to grow and thrive in a mutually beneficial, healthful and economically viable way. Each Edible publication creates content rich, community-based, local-food stories in distinct culinary regions throughout the United States and Canada.
THE FRESH MARKET (BACK COVER) 26560 Moulton Parkway Laguna Hills, California www.thefreshmarket.com The Fresh Market brings you the freshest, most delicious quality products from around the corner and around the globe. Founded in Greensboro, North Carolina this dream has grown into a refreshing reality with over 100 stores in over 20 states across the nation. Each one is a part of the local community. Each one dedicated to providing the freshest and best local ingredients. The Fresh Market is not just a store. It is an active member of the community supporting local producers, growers and fishermen. Supporting local food banks and charities, The Fresh Market is a neighbor serving neighbors. NOVICA (Inside Front Cover & P. 1) with National Geographic cdukes@novica.com www.novica.com NOVICA LIVE provides a unique cultural shopping experience, where you can travel the world through entertaining home shows and see multimedia presentations of artisans creating the very items you will hold in your hands.
OXFAM AMERICA (P. 7) www.oxfamamerica.org donorinfo@oxfamamerica.org 226 Causeway Street, 5th Floor Boston, MA 02114 (800) 850-7608 Oxfam America is a global organization working to right the wrongs of poverty, hunger, and injustice. As one of 17 members of the international Oxfam confederation, we work with people in more than 90 countries to create lasting solutions. Oxfam saves lives, develops long-term solutions to poverty, and campaigns for social change. Browse our online catalog for a unique, symbolic gift for your friend or loved one. We offer gifts for any occasion and each gift comes with a card. Your gift is actually a donation that will be used where it is needed the most—to help people living in poverty around the world. Oxfam creates lasting solutions by working with communities and listening to people when they tell us what they need to change their own lives, whether it’s a dozen baby chicks or a chance to start a small business. SANTA MONICA SEAFOOD (P 5) Costa Mesa Market & Café www.santamonicaseafood.com 154 E. 17th St. Costa Mesa, CA 92627 (949) 574-0274 Santa Monica Seafood provides the highest quality and selection of seafood products at fair and reasonable prices while recognizing the importance of
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conservation and maintenance of a healthy environment. Every week Santa Monica Seafood in Costa Mesa offers a variety of seafood items at a special price. We also include specials on our home made deli selection and select wines, as well as weekly coupons. Our café offers a delicious menu with a variety of items to please everyone. VILLAGE MEDITERRANEAN RIM (P. 9) 123 Del Mar San Clemente, CA 92672 949.361.8970 www.villagemedrim.com Be tempted by Chef Nour Tillo’s distinguished Mediterranean cuisine. The intimate setting is a backdrop to the friendly staff and delicious fare. WEST COAST FLAVOR (P. 2 & 3) 714-744-9844 www.wcflavor.com If you eat, cook, entertain and enjoy making your home functional and beautiful, you should be shopping with West Coast Flavor. Bringing you the best artisan foods, accessories and art that celebrate the countries and cultures making up the West Coast of The Americas, West Coast Flavor offers an incredible variety of new products to make your summer cookouts, picnics and entertaining outstanding. No matter the time of year, or the event at hand, West Coast Flavor provides unique, artisan foods and condiments to spice up the menu of any occasion. www.edibleorangecounty.com
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Celebrating the Local Food Culture of the Capitol Region, Season by Season
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Celebrating the Pleasure of Local Food and Beverage
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Good food. Good drink. Good read. • No. 25 • Summer 2014
Javier Plascencia | Organic Beer | Smit Farms | No-dirt Gardening Tulloch Farms | Crime in the Fields | Native Plant Gardening
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Spring’s Bean Sprung! Overindulge in Asparagus while the Local Pickings are Good Romance the Palate, Latin American Style Taste Prince Edward County Resurrect Tradition
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Why settle for
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extraordinary
is within reach? Visit The Fresh Market, Laguna Hills’s newest specialty grocery store, and find all the ingredients you need to make your holiday meals special.
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26560 Moulton Pkwy SCAN OUR QR CODE TO GET YOUR $5 OFF $20 COUPON! FOR MORE INFORMATION, RECIPES AND IDEAS, PLEASE VISIT US ONLINE AT: WWW.THEFRESHMARKET.COM