The New Edible Silicon Valley

Don't miss my profile of Jesse Cool in the new Edible Silicon Valley magazine.

Haven’t you scratched your head over the fact that there was an Edible San Francisco, Edible Marin, Edible Monterey Bay and so many others — yet no Edible Silicon Valley magazine?

Wonder no more.

Now, there is one.

Edible Silicon Valley debuted its first issue this month.

Yours truly is proud to be a regular writer for the new publication. Enjoy my first story for the magazine, a profile of Jesse Cool, the Peninsula chef-restaurateur who’s been a long-time champion of sustainable, organic and local foods.

An experimental crop of organic wheat that Cool grew in her backyard.

Cool may be the successful proprietor of Flea Street Cafe in Menlo Park, the Cool Cafe at Stanford University, and CoolEatz Catering. But she was once a struggling single mom on welfare. Find out how she started her first restaurant, how she transformed her backyard at her Menlo Park home into a teaching garden, what the future holds for her and so much more in my story in the January issue.

An organic vegetarian sampler at Flea Street Cafe.

Part of the James Beard Award-winning family of Edible Communities Publications, Edible Silicon Valley is a quarterly publication. You can pick up a free copy at select businesses in Santa Clara and San Mateo counties. It’s also available by subscription for $28 for four issues a year.

More: My Previous Dinner at Flea Street Cafe

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