Issue 03: Monterey Bay
- 164 pages
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- Printed in the USA
Issue 03 will ship to subscribers in June of 2025. Subscribe today to make sure you don’t miss this issue!
Along the California coastline, there’s a place where the salty breeze dances in the wind, and the cool mist rises off the ocean—welcome to Monterey Bay, where land and sea meet with timeless charm and rich history. While we’ve captured this stunning stretch of the California coastline—from sea otters drifting through the waves to sea lions lounging on the sandy shores—we’ve also captured its fresh and flavorful food scene. In this issue, you’ll meet 10 home cooks who bring the region’s natural abundance to life with delicious, vibrant dishes that celebrate land, sea, and season. Each home cook blends tradition with artistry, heritage with heart, and finds meaning in the healing power of food and the joy of gathering. From seaside picnics and firehouse feasts to backyard dinners with an ocean breeze, every dish captures the fresh, soulful spirit of Monterey Bay.
Subscribe today to receive Issue 03: Monterey Bay in June—plus, we will send you a complimentary copy of Issue 02: Austin, shipped immediately, to read and enjoy while you wait!
A SMALL TASTE OF WHAT'S INSIDE Issue 03
Hollie Jackson
Hollie Jackson is living the dream—her childhood dream, to be exact—cooking for a steady parade of hungry guests as the chef and owner of H. Jackson Events in Monterey. Cooking is so integral to her life that she’s constantly hosting dinner parties on her days off. That’s because, for this former fine-dining chef turned caterer, cooking isn’t about pushing boundaries; it’s about connection. Though she’s blessed with the region’s abundance to play with, Hollie says her favorite ingredient can’t be plucked from any ocean, field, or tree—it’s the people who gather around her table.
Jordan Champagne
Preserving the local harvest isn’t the only way Jordan Champagne uses food to foster a more connected, rooted food system. At Happy Girl Kitchen, she and her staff provide holistic space for people to rediscover the power of making and sharing slow foods. In many places around the globe, food preservation techniques evolved to help seasonal harvests last through winter. In Pacific Grove, Jordan solves a different challenge: bounty. The year-round seasonality of Monterey Bay means a constant supply of fresh fruit and vegetables, and the preserve-makers at Happy Girl Kitchen do their part to let none of it go to waste.
Pete Koeman
Pete Koeman would be happy with instant ramen, so long as he was keeping his fellow firefighters fed. Thankfully, his cooking repertoire has expanded significantly since he joined the Monterey Fire Department in 2005. Twenty years later, he’s still keeping hearts and bellies full with home-cooked meals ranging from hearty smash burgers to chicken lettuce wraps.
Darcy Tuinenga
If there’s one lesson Darcy Tuinenga learned from growing up with parents who were always in the kitchen, it’s that cooking is a love language anyone can learn. Now that she’s a home economics teacher, she’s giving a new generation of middle schoolers the skills to explore just how much fun cooking for yourself—and others—can be.
Kendra Thompson
Kendra Thompson founded the Redwood Social Club as a way to connect with other women after her son was born. The former private investigator turned real estate agent had no idea she was tapping into such a deeply felt need for connection. Today, her monthly gatherings attract a mix of regulars and complete strangers who come for Kendra’s mix of shared meals, cooking classes, and activities like hikes and candle decorating. What started as intimate dinners has grown into a thriving community.
Joan Smith-McHenry
After their dreams to start a vineyard were dashed, Joan Smith-McHenry and her husband, Terry McHenry, turned to olives. Now, their 26-acre olive grove produces 120 liters of oil a year, and Joan, who spent 30 years as an educational psychologist and a speech pathologist, has become an advocate for including this healthy oil in as many dishes as possible. With a passion for improving brain health through better nutrition, perhaps it was fated that Joan would end up growing olives.
Taylor Reinhold
Muralist Taylor Reinhold approaches cooking like he would a palette of paint—building and layering ingredients to develop creative dishes that are bold and delicious. Growing up fishing alongside his father in Santa Cruz shaped his love of a fresh catch and sea-to-table meals that incorporate common ingredients in unconventional ways.
Mandy Spitzer
As an athlete and artist, Mandy Spitzer strives to create a balance between her mind and body. Through Ayurvedic-influenced meals, she is able to take a prescriptive approach to cooking—combining foods she loves with what she knows is best for her holistic well-being. In this issue, Mandy shares her California Kitcheree, a warm, spice-filled dish that comes together beautifully with a series of simple, seasonal ingredients.
Olivia Morgan
Olivia Morgan has lived in California for over 50 years, yet her heart—and her taste buds—still long for her home country of Wales. She explores and honors her Welsh heritage in her cookbook, Green Dragon Pie: The Cuisine and Culture of Wales, which features such homey favorites as Hallowed Tea Scones and Rugby Night Chicken Pie.
Annie Mourhauser
Annie Morhauser grew up in a big Italian family where food and creativity were deeply intertwined. On special occasions, her uncle set up a makeshift assembly line in the basement, where Annie and her cousins made ravioli by the dozens. Today, Annie runs a different kind of factory called Annieglass—one of the most successful glass studios in the country. Whether designing glass platters inspired by the Pacific or plating a simple meal with artistic precision, Annie draws on her family’s creative legacy to realize her own innovative vision.
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