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Spring 2015 Issue
Last Updated March 01, 2015
Edible Marin & Wine Country #25 - Spring 2015, the "Honey & Bread" Issue
Honey: The Taste of Terrain
A flavor wheel is a tool to “listen with your nose”
A statue in the garden at the Robert Mondavi Institute for Wine and Food Science at UC...
A Buzz Between the Vines
Bees Don’t Do It
Although most vines are propagated from cuttings, grapes—like many other organisms—have sex.
Each seedling is thus a...
Kwak and Keller’s Cup4Cup: Gluten-Free Flour Good Enough for Everyone
The science-minded Lena Kwak thought she might go to medical school, which would have thrilled her parents. Instead, the then-18-year-old...
God Only Knows What We’d Bee Without You
“If you should ever leave me
Though life would still go on believe me
The world could show nothing to me
So what good would living do me...
Baked at Stinson Beach: Parkside Café
Parkside’s Loaves Help the Whole Town Rise
A couple of years ago John Gilbert, the longtime owner of the Parkside Café at Stinson Beach,...
Thoroughly Modern Mead
Local mead maker crafts ancient beverage for 21st century palates
MEAD, THE ANCIENT ELIXIR
Mead is a potent potable largely unrecognizable...
Artichoke: The Official Thistle
Cynara cardunculus
It’s official: The artichoke is California’s state vegetable, a declaration made in April 2013 by Lieutenant Governor...
Fire-Roasted Artichokes with Yogurt and Green Herb Dip
Marinating the artichokes after steaming and before grilling gives them an extra flavor that enhances the grilling–and a little bit charred is OK.
Beekind's Doug and Katia Vincent, the Royal Couple of Beekeeping
Doug and Katia Vincent were excited for a robust harvest when they planted their garden in Pocket Canyon, outside Guerneville, 15 years ago...
Marin French Cheese Turns 150
Oldest Continuously Operating Cheese Factory in the Country
Why would you ride barefoot in a wagon train from Illinois to California? Or...
Friends in Knead at Alvarado Street Bakery
Worker-Owner Co-op Model Thrives at Alvarado Street Bakery
Baking is a job for early-risers like Miguel Calderon. It’s before 5am and the...
Escoffier Questionnaire: Dustin Valette of Valette
RESTAURANT: VALETTE, HEALDSBURG [Opening Spring 2015]
Chef Dustin Valette is a true child of the Sonoma County culinary world and now he...
Healdsburg’s Pig & Pinot
Just as a wick needs a flame, many say “the pig needs Pinot.” For the last nine years, renowned chef Charlie Palmer has hosted Pigs &...
Chef Bradley Ceynowa Fires Up Pizzas and a Whole Lot More
You can’t have a bread and honey–themed issue without at least one ode to the almost universally adored round “bread,” the pizza. But how...
