Contents Summer 2018

Watercolor by Wendy Yoshimura


Barbara Kobsar’s Fresh Fig Salsa

Romney Steele’s Tomato and Peach Salad

Eric Tucker’s Grilled Peach and Quinoa Dolmas

Philip Gelb’s Polenta Peach Cake and
Peach-Pecan Ice Cream

Hanif Sadr’s Kuku Sabzi (Persian Herb Frittata)

SolidariTEA’s Cinnamon Peach Toaster Pastries

SolidariTEA’s Hunter’s Moon cocktail

More Cocktail recipes using SolidariTEA

Allison ArEvalo’s Dad’s Cannolicchi with Roasted Red Pepper Cream Sauce

Allison ArEvalo’s Little Gem Salad

Stephanie Alexandre’s Egg Custard

About Our Cover Artist

Editor’s Mixing Bowl

Our Community on Instagram

What’s in Season?

Food-saving Tips from StopWaste

Tucker’s Lives On

Boba by the Bay

Mike Madison on the Cost of Progress

Gardener’s Notebook

A Community of Peach Pickers

A Kitchen at the Heart of the School

From the Oilfields to the Kitchen

SolidariTEA Partners with Local Nonprofits

Allison Arevalo’s Pasta Friday

A Delightful Bite by Bite Look at Sabio in Pleasanton

Got A2 Milk?

Cooking is an Act of Kindness



Bonding in the Backyard

Events at Ardenwood Historic Farm

Source Guide Summer 2018

Guide to Good Eats


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