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Jan 27th
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Food & Wine Fall 2013

fall fw Local cuisine, chefs, cookbooks, cocktails and more in our biannual food and wine magazine

This season, as we gather with family and friends to feast, we are reminded of how powerful food is at bringing people together. But food is building connections throughout our bustling community far beyond the holiday dinner table, whether it is with a group of like-minded hobbyists who’ve carved out a niche making beer (page 48), or coworkers at a local fire department who tend a garden together and collectively enjoy the harvest (page 18). It can create community with something as simple as a neighborhood pizza night featuring pizza made from fresh, seasonal ingredients (page 30), and can bridge the gap between distant countries and cultures, such as with Café Campesino’s traditional Mexican farmhouse cuisine (page 26) or a local octogenarian’s Japanese food endeavor aimed at broadening Americans’ culinary horizons (page 24).

Food can connect us with our past, as evidenced at The Culinary Library in Watsonville, where food—or, rather, books about it—becomes a telling historical account and reflection of how a society has evolved (page 20). When embraced at the local level, such as with small-batch mustards from Pantry House (page 8), it helps breed a healthy, self-sufficient food system.

The diverse and talented locals behind these delicious ventures are the focus of this edition of Good Times Weekly’s Food & Wine magazine. Dig in, and enjoy.

Cheers,
Elizabeth Limbach | Editor

See the full color version PDF >

 

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