Edible Santa Barbara

Edible Santa Barbara, a quarterly magazine that’s part of the community of 70+ Edible Communities magazines, combines the synergy of a national publication with locally written and relevant insider views of Santa Barbara’s food producers, purveyors and consumers. As a contributor, Jennifer LeMay has written about palm dates, chocolate, wild mushrooms, eating locally, and some of Santa Barbara’s most noteworthy chefs. Following are a few of the articles. Enjoy!

Nothing Like Chocolate – Feature article about filmmaker and UCSB professor Kum-Kum- Bhavnani’s award-winning documentary film Nothing Like Chocolate. In her search for exemplary, ethical and sustainable chocolate making operations, Bhavnani discovered the Grenada Chocolate Factory and the compelling story of its passionate founder Mott Green. Nestled in lush cocoa groves of Grenada’s pristine rainforest, the factory produces some of the world’s best organic chocolate from its own world-famous cocoa beans, while paying farmers and factory workers high wages and growing and processing the cocoa in an environmentally sustainable manner.

A Sea Change [at Seagrass Restaurant] – Santa Barbara’s Seagrass restaurant offers dishes that tempt the palette and introduce new, exciting ingredients and taste combinations. Chef Robert Perez reveals his influences, unique background and how he’s inspired to create dishes that strike a balance between avant-garde and traditional “comfort” food. Seagrass is a family-run operation, and also one of the first local restaurants to incorporate fresh local uni into its menu. Perez can be spotted around town at the farmers’ market, serving as a “Celebrity Chef” at Peabody School, and meeting and greeting at important community culinary events.

Edulis Fungi (Edible Mushrooms) – A glimpse into the strange and wonderful world of mushrooms, featuring local chefs, mushroom hunters, a famous local academic mycologist, and stories about Julia Child. Also includes the lowdown on why it’s so hard/impossible to cultivate some of our favorite mushrooms.

A Water-Wise Demonstration Garden: Growing Food During a Drought – In addition to producing food, edible gardens can be beautiful year-round, low maintenance, and conserve water. The innovative edible demonstration garden located at the Goleta Water District shows it’s possible, and provides inspiration for backyard (and front yard) gardeners who want to ditch their lawns for something far more fruitful.

Chef Kim Schiffer: The Art of Culinary Collaboration – While she enjoyed creating art in the studio, over the years Kim discovered that the culinary world provided more opportunities for collaboration and sharing her creations.