A Member of Edible Communities
Food Labels
Endless Summer 2021 No. 38
SoCal Rosés
Quick Bites
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Contents Endless Summer 2021
18
Features
In Each Issue
10
6
Editor’s Note
8
In Season
14
Quick Bites
22
Fit Foodie
26
OC Farmers’ Markets
28
Our Advertisers
18
What’s in a Label By Michele Jacobson
Everything’s Coming Up (SoCal) Rosés! By Brianne Cohen
By Gina Mullins Cohen
By Gina Mullins Cohen
By Gina Mullins Cohen
By Mareya Ibrahim
2 Endless Summer 2021 www.edibleorangecounty.com
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N AT I O N W I D E S H I P P I N G
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Contents Endless Summer 2021
Recipes:
16
By Gina Mullins Cohen 14
OAT MILK AND MELON POPS
16
BLUE BERRIES FOREVER SMOOTHIE POPS
Cover Photo: Scott Griessel, Dreamstime.com
14
4 Endless Summer 2021 www.edibleorangecounty.com
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Editor’s Note edible Communities 2011 James Beard Foundation Publication of the Year
Never-ending Memories It is here! Summer! That one simple word floods my head with childhood memories of long ago sunny days, running through the sprinklers on my front lawn with a line of neighbor kids each waiting impatiently for their turn. The jingle-jangle tunes of the ice cream truck slowly crawling down the street followed by small-fry shouts and giggles chasing after a chance for frozen treat on a stick. Here in Southern California, kids trade the heat of the day for sand and ocean waves. I spent my childhood in Salt Lake City, Utah, so our beach was the hot touch of concrete bordering the community pool. The pool sat on a hill above the campus at the University of Utah. As a girl, my friends and I would climb the high dive to spy on the students walking back and forth between the thickly coated ivy brick buildings. Summer session was in at the U and although we were happy to have our summer off, we secretly envied the older set for the apparent freedom they had. Some of the students were serious and intent on their movements around the campus, while others were almost frivolous dancing to tunes on a transistor radio or cycling around the campus on bright yellow Schwinn 10-speeds. After our spying session, we’d head to the snack bar; order one plate of extra crispy fries, then smother them with Del Monte Catsup. We’d drag each thickly cut, oily potato stick through the small, dripping red pools of catsup, then wash them down with an ice-cold can of Tab. When the weekend came, we’d starve ourselves, all day, so we could have pizza at Geppetto’s Pizza House on 13th East. Gepettos was close to the university and a hangout for the coolest of the college set, or so we were convinced. We’d enter, count out our money on the table – cash back then - and order a small, Hawaiian pizza (cheese pizza topped with pineapple and Canadian bacon). I still remember the smell and the way that first, second and last bite of pizza tasted. The pizza chef at Geppetto’s created a crust that was thin, crispy and slightly sweet. No pizza crusts were left in the pan at that joint - that was for sure! I was a picky eater as a child and somehow managed (at least in my memory) to get through the first 10 years of my life without eating any vegetables and only a small amount of fruit. Aside from the odd banana or an apple or two, I was a French fry, pizza, fried chicken with a cold glass of milk kind of girl. One day, at my friend, Susan Ridges’ house, I was dared to eat one single strawberry. I took that small plump gem, plopped it in my mouth and fell in love. Strawberries – the gateway fruit! While on a recent drive to central California last week, I stopped by a farmers’ market and purchased a box of strawberries to snack on as I drove through the sun-soaked pastures and vineyards. The sun was high in the bluest of California skies. It was an incredibly beautiful day. And damn! Those strawberries were good. As you are (finally) out and about this summer with your family, your friends or flying solo, remember to eat good food, laugh a lot and chose to be happy.
edible
Orange County® Published by Eclipse Media Partners, LLC 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 Kim Mabon Creative By Design Creative Director kim@creativebydesign.net 951-226-5617 Moe Goode Web Master info@edibleoc.com Digital Magazine Producer Creative By Design kim@creativebydesign.net Advertising Gina Mullins-Cohen Publisher gina@edibleoc.com 310-721-3093 | 949-315-6445 No part of this publication may be used without written permission from the publisher ©2021. 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
Endless Summer By Gina Mullins-Cohen
Kohlrabi Lettuce Apples Melons Avocados Mushroom Basil Mustard Beans (Green) Nectarines Beets Okra Broccoli Onion (Dry) Cabbage Onion (Green) Carrots Passion Fruit Cauliflower Peaches Celery Pears Chili Pepper Pears (Asian) Grapefruits Peas (Black-eyed) Lemons Valencia Oranges Peppers Persimmons Collards Plums Corn Potatoes Cucumber Raspberries Eggplant Sapote Figs Spinach Grapes Squash (Summer) Kale
JULY
Squash, Winter Strawberries Tomatillos Tomatoes Turnips AUGUST
Apples Asparagus Avocados Basil Beans (Green) Beets Broccoli Cabbage Carrots Cauliflower Celery Cherries Grapefruits Lemons Valencia Oranges Collards
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Corn Cucumber Eggplant Figs Grapes Kale Kohlrabi Lettuce Melons Mushroom Mustard Nectarines Okra Onion (Dry) Onion (Green) Passion Fruit Peaches Pears Pears (Asian) Peas (Black-eyed) Peppers Plums Potatoes Raspberries Sapote Spinach
Kale Kohlrabi Lettuce Mushroom Mustard SEPTEMBER Nectarines Apples Okra Asparagus Onion (Dry) Avocados Onion (Green) Basil Passion Fruit Beans, Green Peaches Beets Pears Brussels Sprout Pears (Asian) Cabbage Peas (Black-eyed) Carrots Peppers Celery Persimmons Chili Pepper Plums Grapefruits Potatoes Lemons Raspberries Oranges Valencia Oranges Spinach Squash (Summer) Collards Squash (Winter) Corn Strawberries Cucumber Tomatillos Eggplant Tomatoes Grapes Guava (Pineapple) Turnips Squash (Summer) Strawberries Tomatoes Turnips
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Endless Summer 2021
9
Label?
WHAT’S IN A
BY MICHELE JACOBSON
B
efore non-GMO labeling was commonplace, I had a run-in with a cookie company. This popular brand, which enjoyed an almost cult-like following, boldly made the following claim on their packaging: “These cookies have been tested and no GMOs were detected.” At the time I was working on raising public awareness for GMO labeling legislation and this statement had me seeing red. Exactly how were these cookies tested, and by whom? The back panel listed non-organic ingredients which I knew to be genetically engineered. I wrote the company a single email and they agreed to remove the bogus claim from their label. My colleagues and I were amazed and aghast; first, that it was so easy to influence the manufacturer and second, that they felt free to make this erroneous claim in the first place. Was there no oversight for false and misleading labeling? The USDA and FDA are the two federal agencies that regulate such labeling. The USDA oversees meat, poultry and egg products, while the FDA monitors all other foods — including dairy, seafood, produce, dry goods and bottled water — accounting for approximately 80 percent of the U.S. food supply. The 1990 Nutrition Labeling and Education Act made it mandatory for manufacturers to abide by FDA labeling regulations. Serving sizes were standardized, as were terms like high-fiber and low-fat. In addition, terms such as healthy, natural and a good source of … now needed to abide by FDA guidelines. Buyers rely on this labeling to help them choose healthy products, yet the information can be confusing, and it is necessary to understand nutritional claims and their health ramifications. Make no mistake, food producers actively lead — or mislead — consumers with their labels.
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The following are common terms to be aware — and wary — of:
NATURAL -
Seventy-three percent of shoppers seek out the natural label, thinking that it means organic, and the product is a healthy choice.
The FDA and USDA state a product can be labeled natural if it doesn’t contain artificial ingredients or preservatives, and the ingredients are only minimally processed. The label suggests that the food (or drink) is a healthy choice. However, this is often inaccurate; in fact, the word natural fails to control for any of the following: manufacturing methods, pesticide usage or technologies like irradiation. Ingredients may contain antibiotics, growth hormones and chemicals. According to the FDA natural does not describe any health or nutritional benefit, but most consumers perceive it differently. Seventy-three percent of shoppers seek out the natural label, thinking that it means organic, and the product is a healthy choice. One in five consumers are willing to pay more for it, believing it means more than it does. Despite the guidelines, there are no laws that monitor the word natural on a label. It’s important to note that natural label guidelines are only applicable to food products. Herbal supplements and vitamins are not regulated by the FDA, nor has the agency defined the natural label regarding cosmetics or self-care products.
HEART HEALTHY -
This label is used to indicate a food is heart-healthier than other products in its category. As per the FDA, a serving of the food should contain less than 6.5 grams of total fat, with no more than 1 gram of saturated fat and 20 milligrams of cholesterol. The kicker is the sodium content; the label allows for up to 480 mg., which is 20 percent of the recommended daily allowance. This is a high number for those trying to maintain healthy blood pressure, a key indicator of cardiovascular health. If you abide by the Heart Healthy label, be sure to also check the Nutritional Facts for sodium content.
NO PROCESSED SUGAR/ NO ADDED SUGAR - This is
surely a good thing, but health experts warn that the main parameter to consider is total sugar content (i.e., carbohydrate content). Again, the information is rarely front and center, but can be found in the Nutritional Facts on the back of a package. One popular “healthy” juice brand prominently advertises no added sugar, but a single serving contains 63 grams of carbohydrates, 53 grams of which are sugar. This is 40 percent of the recommended daily allowance for carbohydrates in just one serving, with no substantial fiber to slow down the sugar rush into your body. A better bet for sustained energy is to simply eat a piece of fruit.
CERTIFIED ORGANIC -
Overseen by the NOP (National Organic Program) and USDA, this label indicates that at least 95 percent of ingredients in a product contain none of the following: synthetic growth hormones, antibiotics, pesticides, biotechnology, synthetic ingredients or anything irradiated. Certified 100% Organic has more stringent guidelines and requires all ingredients to be produced in accordance with USDA standards. It is the gold standard for a truly organic product. (It should be noted that non-GMO doesn’t need to be organic, but no GMOs are permitted in an organic product.)
NON-GMO -
Labeling of GMO or GE ingredients is not currently required in the U.S., as it is in the EU, Australia and numerous Asian countries. Consumers who seek to avoid GMOs are often guided by the independent Non-GMO Project Verified seal, but even this certification allows for 0.9 percent GMO contamination. In the U.S., over 90 percent of the top five crops — soybeans, corn, canola, cottonseed and sugar beets — are routinely genetically modified, making GMOs are pervasive in the food system.
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The USDA refers to GM foods as bio-fortified or bioengineered, in accordance with their stated outlook that a plant is genetically modified to be more healthful. Come 2022, these altered ingredients will need to be identified on a label. The guidelines, however, will be far from stringent, and allow for up to 5 percent GMO contamination without labeling as such. In addition, companies that generate less than $2.5 million in sales will be exempt from complying with this labeling. It’s a late and modest start, but still a start.
EAT CLEAN -
Currently a mega-trend; it is common to hear that someone has adopted a “clean diet,” with its connotation of a healthy lifestyle. There is no regulatory definition for clean labeling, though it is loosely defined as minimally processed food containing few ingredients. A clean label can be very deceiving though; for example, there is clean candy (yes, Virginia, there is such a thing) and clean sweeteners (one of these is stevia, which may be natural when unprocessed, but is usually combined with highly processed powders). Recently I spotted a clean protein drink that listed no less than ten ingredients, some of which were highly processed. These products don’t qualify as whole foods, which are your best option if you want to eat clean. Buyer beware.
GREEN MARKETING - Companies are riding the green wave, touting sustainable production methods, protection of natural resources and humane treatment of both workers and animals. In the food world this is a large umbrella, including environmentally friendly production, packaging and shipping methods. Organic produce may be healthier, but were the farming methods
The Federal Trade Commission (FTC) serves to protect consumers by stopping deceptive or fraudulent practices in the marketplace, and routinely publish a Green Guide to help marketers avoid making misleading environmental claims.
sustainable? Think: water and soil conservation. Did the product travel halfway around the world to get to your plate? Think: carbon footprint. It can be complicated, but many companies are trying to be mindful, in accordance with the trending concern for natural resources and support of local food systems while producing safe and healthful products. The dark side of green marketing is green-washing, a phrase that refers to environmental claims that are dubious, at best. The Federal Trade Commission (FTC) serves to protect consumers by stopping deceptive or fraudulent practices in the marketplace, and routinely publish a Green Guide to help marketers avoid making misleading environmental claims. Labels such as eco-friendly, organic and natural can convey a false impression, and reliable certifications are rare. The health and wellness industries were already thriving prior to our long stay at home. However, COVID-19 propelled many of us to practice self-care via healthy diet and wellness regimens. As we aimed for optimum health in daunting circumstances, labeling guided our decision making. Unless you are an educated consumer, it is easy to be persuaded that a product is healthful…even if it isn’t. Marketing information is advertising, and often is not substantially factual. To know what you are truly getting, it’s always advisable to read the small print. Best to regard product labeling as a guideline rather than the gospel.
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Quick
BITES
ICE COLD AND HEALTHY
BY GINA MULLINS COHEN
Oat Milk and Melon pops Ingredients: ½ fresh, ripe cantaloupe 3 cups of Oat Milk (your brand of choice) 6 teaspoons of clover honey or wildflower honey
Directions: 1. Cut the cantaloupe into small pieces. 2. Combine the cantaloupe with Oat Milk in a blender. Mix on a high speed until mixture is thoroughly blended. Pour even amounts of the mixture into 6 standard popsicle molds. Take the honey and slowly let it drip - one teaspoon at a time - into each popsicle mold. 3. Freeze for 4 hours. Enjoy!
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Quick
BITES
Blueberries Forever Smoothie Pops Ingredients 1 1/2 cups fresh organic blueberries 1/4 cup water 1/4 teaspoon fresh lemon juice 1/8 teaspoon salt; for table salt For the Yogurt Base: 3/4 cup Greek-style yogurt (honey or vanilla flavored - if you use plain yogurt, note the pops will be tart upon taste.)
Directions: 1. In a 2-quart stainless steel saucepan, stir together blueberries, water, lemon juice, and salt. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook, stirring occasionally for about 10 minutes. 2. Remove from heat and let cool for 40 minutes. Transfer mixture to a blender and process until very smooth, about 20 seconds 3. In a medium bowl, stir together the yogurt, lemon juice and salt until mixture is thoroughly combined. 4. Stir the blueberry mixture into the yogurt base until combined. Spoon the blueberry-yogurt base evenly into between six 3-ounce popsicle molds. Freeze for 4 hours. Enjoy!
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EVERYTHING’S COMING UP
(SoCal) Rosés
BY BRIANNE COHEN
S
ummertime is here! Which means it’s also time to celebrate rosé season. Pink wine is everywhere, and it’s for good reason. Rosé is the perfect wine to enjoy while beating the summer heat and it goes with just about every light, fresh summer dish. Think bountiful salads, grilled shrimp, poached salmon, and light chicken dishes. Rosé: it’s the wine mascot of the summer! When we talk about food, we often speak to the benefits of eating local. Sourcing your food (specifically fruits, vegetables, and proteins) from as close to wherever you live as possible. Making local food choices causes a lower carbon footprint, which is beneficial to the environment. Eating local also helps support local food growers and purveyors, which helps the local economy to keep chugging away. But what about drinking local? Can we see the same benefits if we drink locally? Absolutely! Lower carbon footprint: check! And supporting the local economy: check! Here I showcase 4 locally grown and locally made rosés. These wines are SoCal, through and through. From as far south as Temecula, to as far north as Los Angeles. Support your local winemakers and the local economy to do your part. Not all heroes wear capes….some carry a glass of SoCal rosé!
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Endless Summer 2021
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Ponte Winery 2020 Pas Doux Rosé (Temecula, CA) $30
Lorenzi Estate 2020 Malbec Rosé (Temecula, CA) $45
Ponte Winery in Temecula is a great jumping off place for a visit to the area. They’ve got a wine tasting room, the Ponte Inn for lodging, and a restaurant, all onsite. This rosé of Sangiovese is a stunner! Great acid and finishes dry, yet the fruit is ripe. Red fruit (strawberry) plus tropical fruit (watermelon and melon). Also, a beautiful floral through note that ties it all together. If you find yourself in Temecula this summer, a taste or a glass of this rosé, is the perfect place to start.
There’s not enough Malbec rosé out there. This premium rosé proves to me that Malbec rosé IS a thing, and there needs to be more of it. What I love about this rosé, is its complexity. Rosé is generally known for being cheap, cheerful, and fruity. This wine is so much more than that. There is a prominent spice note, in addition to bountiful red fruit. The spiciness makes this my pick if you want an interesting rosé and have been unimpressed by the sea of unremarkable rosé that is out there.
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Byron Blatty Wines 2020 Rosé (Los Angeles, CA) $27 “Wine from LA?” you say, clutching your pearls? Yes, wine from LA. Many don’t know that Los Angeles County has a long and rich history of grape growing and winemaking. Mark Blatty and a few other LA vintners are working hard to educate Angelenos of this history right here in their backyard. Byron Blatty is leading the pack with some killer Los Angeles wines, focusing on reds. It’s no surprise then that this Grenache and Syrah blend delivers a big, bold, grown up rosé. Firm. A rosé for the red wine drinker. If you’re looking to bring a bottle or rosé that will impress a group of wine geeks, this is the one.
Cavaletti Vineyards 2019 Rosé 109 Mile (Los Angeles, CA) $25 This rosé is made with Tempranillo and Grenache grapes from the Swayze Vineyard in NW Los Angeles County. There’s that Los Angeles wine again! Red fruit abounds, plus blood orange and stone fruit notes. Also, a lovely rose petal notes both on the nose and palate. This wine has a delicacy to it that really elevates it. Their Moorpark urban winery is open for tastings. Appointments suggested, but walk-ins welcome.
Making local food choices causes a lower carbon footprint, which is beneficial to the environment. Eating local also helps support local food growers and purveyors, which helps the local economy to keep chugging away. But what about drinking local? Can we see the same benefits if we drink locally? Absolutely! Lower carbon footprint: check! And supporting the local economy: check! – Brianne Cohen is a WSET Diploma certified sommelier, wine educator, judge, and writer based out of Los Angeles. She blogs at www. BrianneCohen.com.
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The Fit Foodie®
DESTINATION SATIATION BY CELEBRITY CHEF AND INDUSTRY EXPERT MAREYA IBRAHIM, THE FIT FOODIE
Mareya Ibrahim is The Fit Foodie, a TV chef, holistic nutrition coach, author and award-winning entrepreneur and inventor. She is the author of “Eat Like You Give a Fork,” and a signature chef to the NY Times bestseller “The Daniel Plan: 40 Days to a Healthier Life”. Mareya is the host of “Recipes For Your Best Life” Podcast and is a frequent guest on national cooking shows. Connect with Mareya at mareyaibrahim.com.
I
t can be hot, sweet, smoky, spicy and raw. It’s yummy. It’s sensual, and it can bring you to tears. It’s fun too - so fun, that most people do it 3 times a day. The truth is, it can completely change your destiny, and the fork in the road is what you choose to put in your mouth. Food is, quite literally, information. The heritage of the food, its ordinance, its’ upbringing are all imprints and all of this passes onto us and affect our DNA. The foods we eat can be vibrant and full of energy, like a rainbow chard that basks in the sun and feeds from rich, nutrient dense soil, and is picked a few miles away. We take that into our bodies and things get serious. All the chlorophyll does some major magic and our cells do a happy dance, oxygenating us into a focused and present state. It is a chain reaction, and there is no choice but to feel vital and strong. We pass this on to our children and they inherit our DNA, built by how we care for and fuel our bodies. When you think about how this information
becomes part of our genetic makeup, it makes you think twice about downing the Ding Dongs and diet soda. A few years ago, I took 7 people to Tuscany to get a taste of culture and cooking in the hills above Pisa. It’s a magical locale, a brick and terracotta villa nestled in a grove of over 300 silvery leafed olive and stately Cypress trees. Lush and rustic, it’s proprietors are two super cool and wellspoken Italians who make it their living to nurture visitor’s stomachs and intellects.
Small bites adorn the table
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Seasoned green beans with almonds
Paolo, aka ‘Wiki Paolo,’ our curator of all things cultural has an answer for you about everything Italian. Manul, the soulful cooking expert leads the culinary aspect. Manul is deeply insightful and shy in her outward emanation, but firm in her beliefs and is not afraid to share her reverence for the earth and how it is our duty to respect what it produces. A sign hangs in the dining room that says ‘We give thanks to the fruits of the air, of the earth, above and below its surface, to the animals and to the elements, alchemic nourishment for our body and our essence. May our behavior be conscious and dignified.” It showed in everything they taught us to prepare – from the
“We give thanks to the fruits of the air, of the earth, above and below its surface, to the animals and to the elements, alchemic nourishment for our body and our essence. May our behavior be conscious and dignified.” creamy risotto with wild mushrooms to the poached apples with Vin Santo to the balsamic-roasted cipollini onions with amaretti, to the penne with pesto and roasted red peppers and the best cantuccini I’ve ever eaten – and many more delicious bites in between. We gathered around the large butcherblock table donning our aprons, cutting boards and tools in front of us, and discussed the ingredients for each dish. While we prepared everything, we laughed and told stories, nibbled on pieces of Pecorino, fennel Taralli crackers and giant green olives, then sat down to enjoy this experience with every ounce of presence in our bodies. Each dish we tasted fed our souls.
And BOOM. It hit me like a giant pizza. This is the definition of intention. The act of cooking and eating is by no stretch an accident, a happenstance or an occasion where the intellect takes a holiday while the stomach gets to play with complete abandon. Unlike any other creature, we are the only ones capable of alchemy in the kitchen. It could be as simple as salad or as intricate as a 4-course meal, but the fact www.edibleorangecounty.com
Creating food that feeds the soul. Endless Summer 2021
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The Fit Foodie
We use chemistry to nurture a creation into being by using heat, cold, spice, a blender or a knife. As omnivores with opposable thumbs, we have the conscious ability to select what we will eat, prepare it, consume it and share it. Homemade Biscotti - a treat for all.
that we can articulate food into art, appreciate it with all 5 senses and participate with other in the act is extraordinary. We can’t stomach certain things because our bodies can’t digest them, so we transform them. We use chemistry to nurture a creation into being by using heat, cold, spice, a blender or a knife. As omnivores with opposable thumbs, we have the conscious ability to select what we will eat, prepare it, consume it and share it. We can pick certain foods that contain superior health and flavor properties and combine them in a way that nourishes our cells. We are able to make decisions about what we like, what spices to add, what heat or technique to use and how we will present it for consumption. No other creature does this. We can choose to partake with others or consume it ourselves, and depending on how much time we have, we can spend a few minutes or a few hours indulging in the meal. We can invite friends and family to the table and fill it with laughter and conviviality. If the mood takes us, we can set some nice dishes and silverware
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Artistry in everything - even coffee and other hot drinks
out, furnish the table with a cover, play some background music, light a candle, pour some wine and maybe even an assortment of different drinks to complement different types of food. And so, we’ve created another layer of alchemy to our environment. In Arabic, we call it ‘mezhag’ or zest for life, infusing our creative touch on everyday actions. The point is, we have the choice to do it or not. Humans are alchemists, and alchemy is magic, making us kitchen magicians.
What does the flip side look like? It can be only about responding to hunger with a quick answer, like fast food. As humans, we feel our stomachs growling and our brain immediately says, feed to survive. Back in the caveman times or the 19th century for that matter, there was a lot more pre-meditation to satisfying that ‘need.’ It would come in the form of expending energy to go hunt down a meaty animal, pick some berries and nuts or cultivate a garden to yield fresh produce. There were no quickie corner stores where you could grab a hot dog and a soda. Kind of obvious, but think about it for a second. What if you lived in a food desert, or hours from the nearest store, how would mealtime look? As omnivores with opposable thumbs, the choice is really ours. Mealtime can involve relying on processed convenience foods full of empty calories and empty promises with words we can’t pronounce. Or, it can be a beautiful, sumptuous gift from the earth full of real color, real value and real intention. How we source it, prepare it, savor it, share it and make memories with it is also ours for the taking. It can be a chore or a haven, an inconvenience or something we anticipate with great excitement. Now, that’s the real dish. www.edibleorangecounty.com
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Orange County Farmers’ Markets
ORANGE COUNTY
FARMERS’ MARKETS
ANAHEIM Downtown Center St. Promenade and Lemon St. Thursdays 11am – 4pm Kaiser Permanente Certified Farmers Market 3430 E. La Palma Friday 9am -2pm Kaiser Permanente Farmers’ Market Lakeview and Riverdale Fridays 10am – 2pm BREA Brea Blvd. and Birch St. Tuesdays 4pm – 8pm BUENA PARK Corner of La Palma and Stanton Sears Parking Lot Saturdays 9am – 2pm Local Harvest Farmers Market Corner of La Palma & Stanton Saturday 9am – 2pm CORONA DEL MAR Corona Del Mar Certified Farmers Market Margarite & Pacific Coast Hwy Saturday 9am – 1pm COSTA MESA Orange County Fairgrounds 88 Fair Dr. Thursdays 9am – 1pm (rain or shine) SOCO Farmers Market 3315 Hyland Ave (South Coast Collection’s Central Lot) Saturday 9am – 2pm DANA POINT Pacific Coast Hwy. and Golden Lantern South Saturdays 9am – 1pm
FOOTHILL RANCH 26612 Towne Center Dr. Parking lot of Food Festival Thursday 3pm – 7pm FULLERTON 801 W. Valencia Dr. Wednesdays 8 am – 1:30 pm Wilshire & Pomona Thursdays Apr–Oct: 4pm – 8:3 pm GARDEN GROVE Local Harvest Certified Farmers Market Main and Garden Grove Blvd. Sunday 9am – 2pm HUNTINGTON BEACH Huntington Beach Mercada Farms Market S.W. Corner of Warner Ave & Gothard Ave. Ocean View High School Saturday 9am – 1pm Huntington Beach Certified Farmers Market Main St between Pacific Coast Hwy & Orange St. Tuesday 5pm – 9pm Local Harvest Certified Farmers Market Pacific Coast Hwy and Anderson Saturday 9am – 2pm Pier Plaza Main St. and Pacific Coast Hwy. (next to the pier) Fridays 1pm – 5pm (rain or shine)
The Great Park in Irvine Certified Farmers Market Marine Way off Sand Canyon Rd Sunday 10am – 2pm Kaiser Permanente Certified Farmers Market Sand Canyon Rd and Alton Parkway Wednesday 9am – 1pm
NEWPORT BEACH Newport Beach Certified Farmers Market Lido Marina Village Sunday 9am – 2pm OLD TOWNE ORANGE 145 S. Lemon St. Thursday 2pm – 6pm
Marine Way off Sand Canyon Sundays 10am – 2pm (rain or shine)
Orange Home Grown Certified Farmers Market 304 N. Cypress St. Saturday 9am – 1pm
LADERA RANCH Ladera Ranch Town Green 28801 Sienna Pkwy. Saturdays 8am – 1pm
ORANGE 1500 E. Village Way btw Katella and Lincoln on Tustin St. Thursdays 9am – 1pm (rain or shine)
LAGUNA HILLS
PLACENTIA Downtown at corner of Bradford and Santa Fe Ave. Saturdays 9am – 1 pm
THE GREAT PARK IN IRVINE
Laguna Hills Mall Parking Lot I-5 and El Toro Rd. Fridays 9am – 1pm (rain or shine) LAGUNA BEACH Lumberyard Parking Lot Next to City Hall Saturdays 8am – noon Jul–Aug: 8am – 11am (rain or shine) LAGUNA NIGUEL Plaza De La Paz Shopping Center Corner of La Paz and Pacific Park Sundays 9am – 1pm (rain or shine)
IRVINE Orange County Great Park Sand Canyon and marine Way Sundays 10am - 2pm
LA PALMA Kaiser Permanente Certified Farmers Market 5 Centerpointe Dr. Every Other Friday 9am – 2pm
IRVINE CENTER Corner of Bridge & Campus Across from UCI Saturday 8am – Noon
MISSION VIEJO 200 Civic Center Dr. City Hall Parking Lot Saturday 9am – 1pm
SAN CLEMENTE 200 Block Avenida Del Mar Dr. Sunday 9am – 1pm SAN JUAN CAPISTRANO El Camino Real & Yorba Linda Wednesday October – March 3pm – 6pm April – Sept 3pm – 7pm SEAL BEACH 13960 Seal Beach Blvd. Thursdays 1pm – 6pm TUSTIN Corner of El Camino Real and 3rd St. Wednesdays 9am – 1pm (rain or shine) YORBA LINDA Main St. and Imperial Hwy. Saturdays 9am – 1pm
26 Endless Summer 2021 www.edibleorangecounty.com
OUR ADVERTISERS CREATIVE BY DESIGN (P. 17) Tel: 951.226.5617 creativebydesign.net Creative By Design has been providing award-winning visual communications and print/promo products to its customers and clients since 1996. Our goal is to be highly creative while still being cost effective. Our clients trust them to give their company a unique, professional image that keeps them competitive in their marketplace. From your logo, website and brochures to the branded pens you leave behind, we make your marketing dollars work for you. EAT CLEANER (Inside Front Cover, P. 1) Info@eatcleaner.com eatcleaner.com Protect and preserve your family’s food with EAT CLEANER, the award-winning 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 County-based company. GRILLWORKS (P. 15) Tel: 1-855-434-3473 grillworksusa.com Grillworks® was founded by Charles Eisendrath. He was born in Chicago and grew up in St Louis before becoming a foreign correspondent for Time Magazine in the ‘60s and early ‘70s. Subsequently he was exposed to some of the best outdoor cuisine the world had to offer. France, Turkey, and Chile were major stops along his career route, but the place that seized him with both hands was Argentina. Where grilling is religion Today Grillworks® has been a wood-burning institution for over 35 years.The product line has much expanded, but importantly, Charles’ original Grillery is still at the core of every grill they build. KUTT’N KINGS (P.5) Tel: 951.208.3057 kuttnkings.com Kutt’n Kings is a Gentleman’s Barbershop located in the historic Grand Circle of Corona. Come in for a traditional hot towel shave and experience the difference of private, personal service. A single-chair shop offering fades, tapers and combovers as well as beard service and special cuts or designs. The owner and sole proprietor, Leo Mabon, has been cutting hair for over 35 years and takes pride in offering top-notch service to every client. At Kutt’n Kings, it’s not just a haircut, it’s an experience. Book appointments online at kuttnkings.com.
NIMAN RANCH (P.7) nimanranch.com Niman Ranch and its network of U.S. family farmers and ranchers raise livestock humanely and sustainably to deliver the finest tasting meat in the world. PASTUREBIRD (P.27) Pasturebird.com Pastured Poultry = chickens that live outside in a natural habitat (on grass, in the fresh air and sunshine with plenty of space to roam and forage). By rotating the chickens to fresh pasture every single day, Pasturebird chicken is not only healthy and delicious but also goes beyond sustainability to rebuild healthy, regenerative soils and grasslands. TERRA FURNITURE (P. 3) Tel: (626) 912-8523 Email: info@terrafurniture.com terrafurniture.com The founders of Terra have been in business for over four decades each. They founded Terra Furniture with the same mission it operates by today. Build the best casual furniture and accessories and back it all with the sincere promise of satisfaction. TUSCAN VILLAGE (Back Cover) Tel: 830-693-0424 info@tuscanvillage.com Tuscanvillage.com Tuscan Village is Texas’ premier community for active adults 55+. Located outside of Austin, in beautiful Texas Hill Country, Tuscan Village features everything you need for the perfect lock and leave lifestyle. Located in Horseshoe Bay, a renowned golf and lake destination, Tuscan Village is perfect as an everyday retreat or home away from home.
28 Endless Summer 2021 www.edibleorangecounty.com
edible br ooklyn
telling the story of how the City eats anD DrinKs • no. 52 sPring 2018
THE
Drinks ISSUE
Bottling liQuiD Courage maKing sPiCeBush fiZZ BiointensiVe orCharDs Boom irish Bars’ fluiD iDentity a Brewery-fermentary-juiCery in one Member of Edible Communities
Complimentary
edible COLUMBUS THE STORY OF LOCAL FOOD
Member of Edible Communities No. 39 | Winter 2019
edible
edible
HAWAIIAN ISLANDS
INLAND NORTHWEST ®
M AU I • No 4 9 • S U M M E R • 2 0 1 9 E AT • G ROW • C O OK • C E L E B R AT E
'tis the season issue 4 | holiday 2020
MEMBER OF EDIBLE COMMUNITIES
edible
edible
telling the story of how gotham eats • no. 30 july�august ����
Goat Milk Soft SErvE ConSCiEntiouS CatErinG
US $5.00
CatChinG thE BluES
edible
loCavorE BEEr Member of Edible Communities
SEEdinG ChanGE at rikErS iSland
ANDERSON VALLEY • LOW PROOF SPIRITS • BLACK VINES MEMBER OF EDIBLE COMMUNITIES
N O. 45
FLINTER 2019
MEMPHIS FOODFM anD COMMUNITIN TE MIDOUT
FAMILIAR FACES KITCHEN QUARTERBACKS CLASSIC COCKTAILS UNSOLICITED ADVICE
Member of Edible Communities
Issue 45
Spring 2020 MARIN & WINE COUNTRY
Celebrating the harvest of Marin, Napa and Sonoma counties, season by season
m a n h at ta n
Explore a world of local food through the magazines and websites of Edible Communities. We’ll introduce you to the chefs, farmers, brewers, home cooks and others who inspire and sustain local flavors across the US and Canada. ediblecommunities.com
E AT. D R I N K . S H O P. L O C A L .
NO.3 | SPRING 2021 | MEMBER OF EDIBLE COMMUNITIES
Stay up to the minute on all things edible at: ediblecommunities.com
Lock. Leave. LIVE.
+G 5I5 VIN L
ELEVATED LIVING IN THE TEXAS HILL COUNTRY
There has truly never been a better time to leave behind the hustle and bustle of the city and escape to wide open spaces. Tuscan Village is Texas’ premier community for active adults 55+. Located within the prestigious Horseshoe Bay Resort Community, a renowned golf destination, Tuscan Village is perfect as an everyday retreat or home away from home.
To w nhom es , Villas & G o l f E s ta te s • F r o m th e $5 0 0 s to $ 1 M +
M odel Homes Ope n D a ily
•
Tusca nVilla g e . com
Exclusive sales and marketing by Legacy International Resort Properties. Obtain the property report required by federal law and read it before signing anything. No federal agency has judged the merits of value, if any, of this property.
