California’s Central Coast is one of the most food historic places in America especially the peninsular cities of Monterey and San Francisco rich with food historic sites that are explored here for the first time.One of the most productive food producing regions of the world is the California Delta, an eleven hundred square mile multi-channeled mouth of the southwest flowing Sacramento and the northwest flowing San Joaquin Rivers.Monterey County’s Salinas Valley and the counties of Santa Cruz, Santa Clara, San Mateo and Alameda to the north beside and between Monterey and San Francisco Bays were and still are in some cases the source of a wide variety of fruits, vegetables, seafood, livestock and dairy products that nourished not only America but the world. Urbanization and overfishing have taken their toll on the cornucopia that once was the Central Coast and Delta of California. This book explores the food historic sites of the region and how people and organizations there are planning for a more sustainable food system in the future.
