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Megan, Miho, April, Alyx
March 1, 2023
Eat, Featured, Spring 2023 – Issue 39

Edibles of Edible

Treats for the mind and body at San Luis Obispo County dispensaries.

Alisal Ranch BBQ
March 1, 2023
Community, Featured

Alisal Ranch hosts BBQ retreat with wine pairing at Santa Ynez vineyard

A 3-day retreat at Alisal Ranch in Santa Ynez helps get both first timers and seasoned pitmasters ready for a summer behind the grill.

March 1, 2023
Drink, Featured, Spring 2023 – Issue 39

Wildfire Woes

California vineyards may survive the flames but smoke is choking crops in a different way.

November 30, 2022
Eat, Winter 2022 - Issue 38

Celebrating Chinese New Year

Annie Yu, San Luis Obispo cooking class instructor @sloasiancooking, enjoys introducing to friends the red envelopes of cash, customary red clothing and symbolic foods enjoyed duri...

SLO County represented at Big Sur Food & Wine Festival
November 3, 2022
Community, Featured

SLO County represented at Big Sur Food & Wine Festival

One of California’s most breathtaking natural venues will soon play host to the most mouthwatering cuisine. The annual Big Sur Food and Wine Festival begins Thursday and a dish f...

Taste of Local
September 8, 2022
Community, Food

Come Hungry to this California Food Festival

Just a few miles south of SLO County, Ventura’s Taste of Local offers delicious bites and sips.

Diwali Dishes 1
September 1, 2022
Community, Eat, Fall 2022 – Issue 37, Featured

A Feast for the Festival of Light

A five-day festival that honors the victory of light over darkness, Diwali is one of the most popular holidays in Indian culture.

September 1, 2022
Drink, Fall 2022 – Issue 37, Featured

From the Crops to the Classroom

San Luis Obispo County wineries fund scholarship that helps first generation farm workers and family attend college.

SLODOCo Donuts Variety
September 1, 2022
Eat, Fall 2022 – Issue 37, Featured

Dreaming of Donuts

How Cambodian refugees used fried dough to survive their new lives in California.

March 20, 2022
Eat, Spring 2022 – Issue 35

On the Grow 

A pair of urban mushrooms farmers in Oakland launch Back to the Roots to introduce children and adults to the world of homegrown food.

March 11, 2022
Eat, Spring 2022 – Issue 35

Fresh off the Press

Olives harvested at two north county farms pack a flavor punch that does the body good.

December 28, 2021
Community, Winter 2021 – Issue 34

Tupperware Drag Queen

How a familiar kitchen appliance became fabulous thanks to a flamboyant California saleswoman.

December 13, 2021
Eat, Winter 2021 – Issue 34

The Spice of Life

Few scents embody the holidays quite like the nutty aroma of nutmeg, intensity of clove and gentle nip of cinnamon. These warming spices are used in everything from baked goods to ...

December 1, 2021
Drink, Winter 2021 – Issue 34

An Invitation to Agriculture

Cass Winery among the SLO County farms and vineyards to offer hands-on agritourism experience.

September 16, 2021
Drink, Fall 2021 - Issue 33

Wine Club Promotes Diversity and Inclusion

Natural Action puts your money where your mouth is.

September 7, 2021
Eat, Fall 2021 - Issue 33, Featured

Breaking Bread in SLO County

Any way you slice it, bread creates community.

August 15, 2021
Community, Eat

A Farm to Fork Feast in California

Local chefs prepare meals in the fields of San Simeon, L.A.

June 6, 2021
Community, Featured, Summer 2021 - Issue 32

Historic San Luis Obispo Farmers’ Market Returns

On a warm Thursday night in the summer, a bustling crowd of locals and tourists alike swarms the Downtown San Luis Obispo Farmers’ Market, darting from booth to booth like honey ...

May 31, 2021
Eat, Summer 2021 - Issue 32

McConnell’s Ice Cream is a Scoop of Summer

When it touches the cold, velvety globe of frozen cream atop a crunchy sugar cone, Michael Palmer’s tongue is not only searching for the chunks of corn bread tucked inside his fa...

April 26, 2021
Community, Eat, Spring 2021 - Issue 31

How Madonna Inn’s Pink Champagne Cake Became An Institution

A toast to 50 years of celebrations. Childhood memories of growing up at the historic Madonna Inn include, for Audrey Pearce, the granddaughter of its proprietors Alex and Phyllis ...

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    Recent Posts
    Founds Claiborne "Clay" and Fredericka Churchill Thompson specialize in producing dry, traditionally crisp dessert wines.
    October 6, 2026

    Claiborne & Churchill Winery Celebrates 30 Years

    Around the table (left to right) Ryan Widell, Marin Wolgamott, Erik Meyers, Joy Meyers, and Emily Swope come together to celebrate the simple joy of sharing a meal.
    October 2, 2026

    Family-Style Dinners On The Central Coast

    BASTIEN LEDUC
    September 22, 2026

    Perspective: Seven Oxen Winemaker Owner Shares French Origins

    The Creamery Marketplace (@creamerymarketplace), S The Creamery Marketplace (@creamerymarketplace), San Luis Obispo’s open-air market, has welcomed a new tenant: idola wine co. (@idolawineco) is the vision of husband-and-wife Founders Ryker and Pooja Wall, who launched the minimal-intervention wine brand as a way to be cultivate being present in everyday life. 

Their winemaking approach focusing on natural process, eschewing additives to create wines that are focused, honest and delicious. The recently opened tasting room offers a relaxed gathering space where guests can slow down over a glass of wine while connecting with the creative community that thrives on the vibe of the market.

Featured in the “Amuse Bouche” section of the Fall 2026 issue.

Words by Renee Ror
    🇵🇹 In Portuguese cuisine, rustic doesn’t mean basi 🇵🇹 In Portuguese cuisine, rustic doesn’t mean basic. Traditional meat stews, bacalhau (salt cod) and smoked sausages made from leftover cuts are elemental, yes, but also fragrant and nuanced. Portugal is bordered by Spain and the Atlantic Ocean, both of which heavily influence its food. And thousands of miles away, that influence can be found here on the Central Coast.

Thanks to generations of countryside farmers and coastal fishermen, Portuguese home cooking has been a riff on whatever local farmers or fishers brought in each day. Inland communities relied on stews, preserved meats, beans and bread. Along the coast, there was an abundance of seafood, making cod, sardines, shellfish and octopus staples of meals. Garlic and fresh herbs are most often used to brighten dishes, though a typical Portuguese pantry includes dry goods of colorau (paprika), bay leaves, piri-piri (chili) and cinnamon.

➡️ Swipe through and learn about 3 Central Coast Entrepreneurs and how their Portuguese heritage influences their businesses. 

📖 “Portugal’s Flavor Influence” is featured in the 2026 Fall Issue. You can also read the full article on edibleslo.com

📝 Story by Jonathan LaFerrara
🎨 Illustration by Maggie Johnson

Recipe by Lauren Aloise (@lauren.aloise). You can find more recipes online at spanishsabores.com

Recipe by Lauren Aloise (@lauren.aloise). You can find more recipes online at spanishsabores.com

Recipe by Lauren Aloise (@lauren.aloise). You can find more recipes online at spanishsabores.com

Subscribe to Edible SLO and never miss and issue!
    🍸 Yall check out @theandersonpaso, yet? The castle 🍸 Yall check out @theandersonpaso, yet? The castle on 46, in the heart of Paso Robles wine country, is back in action as a hospitality destination. It’s led by Executive Chef Logan Ring and was featured in our Amuse Bouche section of the Fall 2026 Issue.
    🚨 ENTER TO WIN a VIP TICKET to the SLO Pickle Fest 🚨 ENTER TO WIN a VIP TICKET to the SLO Pickle Festival!

➡️ Be sure to go to the original post on @mealsthatconnect to enter.

🗓️ Mark your calendars! The SLO Pickle Festival is back on October 10th at the Madonna Inn Expo
Center, benefiting Meals That Connect — SLO County’s senior nutrition program. Pickle-inspired bites,
live music, and a great cause. To purchase tickets visit slopicklefestival.org. 

Visit @mealsthatconnect and enter to win on the original post! Good luck!
    🌞 About last night… despite being one of the hotte 🌞 About last night… despite being one of the hottest days of the year, thank you to everyone who came out to celebrate our Fall 2026 Issue! It’s always great to get together with our Edible community. 

Special thanks to @lunaredrestaurant for opening your patio and taking care of all of our guests. Thank you @marinsvineyard for sharing your beautiful wine and to @sugarandspoon for sending home our guests with a sweet caramel treat. Shoutout to @openairflowers for the wonderful flowers to round out the fall vibes.
    🎉 Celebrate the rich cultures that make our commun 🎉 Celebrate the rich cultures that make our community so vibrant through the universal language of food! This lively event, hosted by Sichuan Kitchen and the City of San Luis Obispo, features cultural clubs from Cal Poly sharing traditional dishes, information, and customs that reflect their unique heritage. Come explore new flavors, connect with neighbors, and experience how food brings people together across cultures, fostering understanding, belonging, and community – one bite at a time.

This event encourages pre-registration and spots are limited. The event will be divided into two 2-hour time blocks (12pm to 2pm & 2pm to 4pm). You will choose your desired time block upon registration. Please arrive no later 30 minutes before the end of your chosen time block.

➡️ Entry into the event will be free and dishes can be purchased at the event. All proceeds go to the cultural clubs and Sichuan Kitchen.

Read the full perspective piece by Chef Garrett Morris on EdibleSLO.com

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