Author Archive | Edible Shasta-Butte


Just a Dash

Homemade Hickory Smoked Sea Salt

It’s a great time of year, these days between late spring and early summer when the sunlight is generous, the air smells like jasmine, and evenings are so perfect for grilling.

I’m one of those people who, at the end of the week, like to grill everything left in their fridge—meat, tofu, vegetables, watermelon (which is so delicious grilled and sprinkled with sea salt and a squeeze of lime), halved avocados brushed with olive oil and grilled face down, and whatever else I have lying around. We might make sandwiches (with grilled garlic bread) or burgers, and load them up with grilled leeks and squash and bell peppers.

Then we light a fire in the firepit and enjoy the bounty. I’ll have some sparkling wine, and we all watch the fire; sometimes we roast marshmallows, but most importantly, we talk. My kids often have a few friends over. It’s one of my family’s favorite summertime rituals.

Sometimes, when life is too busy for an evening spent outdoors, tending the coals, or when the seasons change and you want to fondly remember those soft summer nights with the comforting flavor of food fresh off the grill, … Read More

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Herb Butter Extra

3 Fs for Plating this Summer

These Fs Equal A+ Presentations

Like any good home cook, when throwing a dinner party or a casual barbeque, I strive to create inviting and unfussy dishes that welcome my guests yet still elevate the affair and leave my friends and family feeling like they’ve been served something special. To accomplish this, in addition to honoring the ingredients and preparing a delicious meal, I created the three Fs of dinner party presentation: family-style, flat, and finishing herbs.

Family Style: With all the running around that a dinner party demands, there’s rarely time to plate individual dishes perfectly. So why bother? Instead, go family style. Not only do the passing of platters and the sharing of sustenance inspire a sense of community; you get to focus on simply showcasing the food.

Hot tip: now is the time to take out all those platters you never use!

Flat: A few years back, piling food as high on the plate as possible was de rigueur, but recently restaurants have begun to use the plate or board as a wide canvas, and now, because of how easy and beautiful it is, home cooks are following suit. So instead of hiding your ingredients, let your … Read More

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California Grain Campaign

Since the first domesticated grain, Einkorn wheat, was cultivated in the Fertile Crescent over 12,000 years ago, grain has been the foundation of the human diet. Two-hundred thousand varieties of wheat are grown around the world, though you would not know from browsing the baking aisle of your local grocery store, where your only options for wheat flour seem to be a generic white “wheat” or a slightly browner “whole wheat” with no discernible origin, dozens of flavorful, nutritious grain varieties are being successfully grown by small farmers in California.

The California Grain Campaign, founded in the fall of 2016 by a small group of farmers, millers, and bakers, seeks to change the air of anonymity present in California’s grain economy. Consumer concern for transparency in the food system is marked by a rise in the popularity of farmers’ markets and CSA programs, and the market for local, organic meat, eggs, dairy, and produce in the state has become all but saturated. Yet how many vendors at the market are selling breads and pastries made with locally grown grain?

According to Dave Miller, a baker from Yankee Hill and one of the founders of the Grain Campaign, the answer is … Read More

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Six Degrees Coffee Connects

Locals may have seen the Six Degrees coffee logo in an area café or on one of their white delivery vans or may have passed the sign by the Six Degrees warehouse off Cohasset Avenue near the Chico airport. In bold text next to an outline of a steaming mug of coffee, the business’s name Six Degrees conjures social psychologists’ small world notion, the idea that such is the nature of our social networks that just six degrees of separation connect us all. Everyone knows someone, who knows someone, who. . . . That is, there’s a connection between you and me, and between everyone, just six people away. 

It has been called an urban myth, but the notion perfectly fits what founders Amy Louis and Elizabeth Goldblatt want to accomplish with their coffee service and distribution business Six Degrees. Their business’s tagline, “Coffee connects us,” expresses the way they treat business customers and the way they support coffee farmers throughout the world. “We treat customers the way we want to be treated,” said Amy. The Golden Rule also extends to those farmers. As Elizabeth put it, “We simply will not be able to have specialty coffee if we don’t Read More

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Autumn Glory Salad


Autumn Glory Salad

Servings 2


  • 2 cups assorted mixed greens
  • 1 large granny smith apple
  • 1/4 fennel bulb trimmed & shaved
  • 1/2 cup crumbled blue cheese
  • 1/4 cup dried cranberries
  • 1/4 cup spiced pecans Spiced Pecans: ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon cayenne ¼ teaspoon ginger 1/8 teaspoon clove ½ teaspoon cinnamon 1½ tablespoon brown sugar 2 heaping cups pecans 3 tablespoons butter, melted Mix spices and sugar in bowl. Toss nuts with enough butter to coat well, and bake in 350 oven for about 10 minutes until toasted. Toss hot nuts with spices and remaining butter until well coated. Return to oven and toast for an additional 4 to 5 minutes stirring and shaking pan frequently. Cool.
  • 3+ tbsp golden balsamic vinaigrette Golden Balsamic Vinaigrette: ½ cup extra virgin olive oil ¼ cup golden balsamic vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 2 tablespoons minced shallot ½ teaspoon sea salt ¼ teaspoon fresh cracked pepper Whisk all ingredients until blended. Shake or whisk before each use.


  1. Toss greens, apples, and fennel with desired amount of dressing. Heap greens onto two plates and scoop apples and fennel on top of lettuces as much

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Edible North State: Comanche Creek

      1. 042515_EN_Comanche-Creek-Kitchen-Table.mp3
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Please support the following businesses to experience the best local, seasonal and sustainable products and services in our region. Be sure to tell them Edible Shasta-Butte sent you!


Chico Home Brew Shop. 1570 Nord Ave, Chico. 530.342.3768.;


D. A. Lampe Construction designs and builds unusual custom projects.

Klamath Construction is a General Contractor focusing on residential construction with a craftman’s touch. 530.514.7923. 

ReStore/Habitat for Humanity sells building supplies and hardware. Monday-Saturday: 10am– 6pm. 220 Meyers Street, Chico. 530.895.1271.


Karita’s Handmade soap, shampoos and skin care products. 530.934.5406. Also at Chico Saturday Farmers’ Market. 

EDUCATION Online food magazine. 


Comanche Creek Farms. 240 Speedway Ave, Chico. 530.894.7775. 

Dream Catcher Ranch and Meat CSA. POB 116, Orland. 707.523.FARM;; 707.322.7993.

GRUB CSA Farm. Chico’s longest-running CSA. 530.680.4543.

Hat Creek Grown. 41363 Opdyke Lane, Hat Creek. 530.335.7016.

Petaluma Poultry. Natural and organic chicken.

Seven Diamonds Orchards. Order organic almond products and raw natural honey: 530.343.5776

Stackhouse Family Farm. Locally … Read More

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Edible Events

Edible Events

Have an event coming up during July–September? Send it to by June 1, and we will include it in the summer issue.

Saturday & Sunday, April 12 & 13, 11am–6pm. Alger Vineyards’ Reds and Ravs event offers handmade ravioli, salad and bottle of wine for 2. $39. 31636 Forward Rd, Manton.

Sunday, April 13, 1–5 pm. Tehama Oaks Winery Wild West Blend Round-up Party. Entertainment by Chad Bushnell. Info: 530.529.2356; 14494 Warren Ave, Red Bluff.

Saturday, April 19, 11am–4 pm. 5th Annual California Nut Festival offers plentiful gourmet food, wine and beer sampling, nut-inspired cooking demonstrations, live musical entertainment, art show featuring local artists, and much more. Info: Patrick Ranch, 10381 Midway (between Chico and Durham).

Saturday, April 26, 10am–4pm. Whole Earth & Watershed Festival. Free community-based family fun. Local food, local artists, activities for young people of all ages. Info: Redding City Hall and Sculpture Park.

Saturday & Sunday, April 26 & 27, noon–5pm. During North Sierra Wine Trail Weekend, eleven wineries from Bangor and foothills east and north to Oroville open their doors to visitors. The various wineries offer wine tasting, appetizers and snacks, music, art, and olive oil. $20 … Read More

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hero in the kitchen




Chef Brett LaMott and his wife quite nearly didn’t end up in the sleepy little hamlet of Dunsmuir, in fact, they almost settled in Eureka twenty years ago upon leaving San Francisco for better economic climes. One thing is for sure, as a couple, they are leading a caravan of happy palates on the I-5 corridor. Chef LaMott looks a little like Santa Claus in the kitchen of Café Maddalena—he’s quiet, serious, and clearly a little mischievous with ingredients. He cooks and writes recipes, while his wife Nancy does all the front of the house, PR, and editing work for the restaurant.  It’s a partnership in the true sense of the word. 

Chef LaMott kicked off his career in San Francisco thirtyfive years ago when he took a job working for Taste Catering just to see if he might enjoy working with food. He felt the spark, knew he wanted to go further, and went to the California Culinary Academy to make the transition. After he’d graduated, he needed to find an apprenticeship, and at the time, the only chef that would do was Jacky Robert.  “Once … Read More

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Enter Country Organics new Marketplace on Bechelli Lane in Redding, and immediately spy the long counter of Roots Organic Juice Bar nestled like a gem inside. Friends Ricky Rothman and Blake Seabrook have seduced a growing and dedicated following since the two young men began selling Roots’ organic juices in Redding. The curtain opened on their business during Redding’s Kool April Nights, when Ricky, meeting little independent interest in the product, forced himself on sidewalks full of the event’s attendees, pushing a tray of juices. He met willing drinkers. By June Ricky and Blake were selling out all they brought to the Redding Saturday and Sunday farmers’ markets.

The juices’ apt and fun names like The Sunrise (proportionately four carrots to two apples to ½ a lemon), Unbeetable (beets, kale, carrots, apple, and ginger), and Mean Green (3/4 kale and the rest apple, cucumber, lemon, and ginger), attract customers; drinking the juices has created faithful customers who have followed the duo to their new location and brought along friends. Those waiting in front of the newly housed juice bar relish the juices. Some spoke of switching from a mid-morning coffee break to a mid-morning juice break, enjoying the … Read More

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