Our Archives
Summer 2015 Issue
Last Updated June 01, 2015
Edible Marin & Wine Country #26 - Summer 2015, The 6th Anniversary Issue
Get Juiced at Sebastopol’s Community Apple Press
Come one, come all. Come press your apples at the Community Apple Press at the Luther Burbank Gold Ridge Experiment Farm in Sebastopol this...
Raising the Bar: Clif Family Farm and Winery
When I was young I liked to draw pictures of my “dream town.” These were colorful scenes of winding roads dotted with happy chickens, goats...
Price Check on Aisle Five: Cricket Cookies - Wait What?
Edible insect products coming to a store near you
Bugs have a branding problem. Megan Miller, who founded Bitty Foods in 2013, is...
The Edible Traveler: A New Wave of French Artisans
A confiserie that includes a museum and candy-making demonstrations? A bread maker on a narrow stretch of road who grows his own wheat,...
15 Seconds of Hell: Rebuilding and Moving Forward After South Napa Quake
The 2014 South Napa earthquake occurred in and around the city of Napa on August 24 at 3:20am. It measured 6.0 on the moment magnitude...
Nose-to-Tail Eating
Putting the pig’s best foot forward
Making good food accessible to all is a tricky business and requires all kinds of great minds and hard...
The Accidental Baker
It’s midnight and my hands are caked in bread dough as I swirl my fingers to mix the flour, water and sourdough starter. Each time I bake,...
Eggplants—Tasting East and West
I saw my first eggplant in the ninth grade when my art teacher brought several into the classroom and composed a still life for us to...
Preserved Eggplant with Garlic and Fresh Thyme
Preserved in olive oil and balsamic vinegar, seasoned with garlic and thyme, these grilled or broiled eggplant strips are a rustic, homemade addition to an antipasti plate, or they can be used as a...
Eat Rutherford’s Dust: Vroom, Vroom
The late, revered winemaker André Tchelistcheff often said that “it takes Rutherford Dust to grow great Cabernet.” He was speaking of...
Calvin Lamborn’s Magic Peas
Fairytale Jack’s Magic Beans Have Nothing on These Beauties
French Laundry culinary gardener Aaron Keefer knew what he cradled in his...
Escoffier Questionnaire: Moishe Hahn-Schuman and Matthew Williams
RESTAURANT: RAMEN GAIJIN, SEBASTOPOL
Ramen, the broth-based noodle soup hailing from Japan, has enjoyed a spectacular renaissance in the...
Summer Melon Freezer Pop
If you are lucky enough to have an ice cream man who still visits your neighborhood, delivering happy childhood memories along with sweet treats, I say there’s no harm in indulging every once in a...
Yogurt: Morning, Noon and Night
In her latest cookbook, Janet Fletcher, the award winning Napa-based cheese writer and educator, comes clean—she loved yogurt first. “...
Grilled Hanger Steak with Grilled Red Onion Raita
Grilled red onion adds sweet and smoky notes to this raita (yogurt salad). Be patient and cook the onion slowly so it softens fully and develops that campfire aroma. Folded into yogurt with toasted...
Greek Yogurt Sorbet
When sweetened and churned in an ice-cream maker, Greek yogurt tastes like lemon cheesecake.
Serve with summer fruits, fresh or cooked; with fruit pies, cobblers and crisps; or blanketed with a warm...
Scottish Traditions and Family Honored at Cairdean Estate
Naming wines after family members can seem so cliché as to be almost meaningless. For Stacia and Edwin “Ed” Williams, the owners of...
