Issue link: https://www.e-digitaleditions.com/i/1182230
Wild Plum Café Celebrates Twenty Year s B Y L A R R Y H A R L A N D T wenty years ago, an idealistic Pamela Burns started an important conversation with a question: How can we better connect with the food we eat? The answer became the Wild Plum Café, Bistro & Bakery, a communal, organic, urban eatery that strived to create community through food. In August, a business-as-usual Burns cele- brated her 20th anniversary with her devoted clientele, serving thoughtful breakfast and lunch fare with carefully sourced ingredients in a wel- coming environment. There's no preaching at Wild Plum. Burns leads quietly, by example. Two decades ago, it was difficult to source organic greens or cage- free eggs—especially at a palatable price. Burns persevered. "Having direct access to growers, farmers and food artisans has been life-changing," she says. "It's exciting now to see organic and local ingredients on menus across the community." The positive response humbled Burns. "So many have shared how important the cafe is to them and how they value it as part of the community," she says. Burns has helped two generations think about food more carefully, asking questions like: How are the animals treated? Should food be genetically modified? What does sustainable mean? Do I really need a plastic straw? "I feel hopeful and excited about the future," Burns says. "I truly believe that you start where people are." Wild Plum Café, Bistro & Bakery is located at 731 Munras Ave., Monterey. 831/646-3109 or thewildplumcafe.com. SHORTCUTS FOOD Pamela Burns opened Wild Plum Café, Bistro & Bakery 20 years ago in Monterey. She offers organic and delicious breakfast and lunch options. 74 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 9 Photo: Kelli Uldall