Success in the Restaurant Business Challenged by Pandemic, Inflation
Restaurants, bars and wineries in San Luis Obispo County – like most communities – have long faced hiring and retention challenges but as this article explains, customers may b...
Mini Forest, Big Environmental Impact
From Edna Valley to Paso Robles, wineries implement innovative farming practices in bid to protect Mother Earth.
The Generational History of Granola and a Cal Poly Recipe
Granola dates back to the 1900s and it’s become a breakfast and snack favorite among people in San Luis Obispo County and beyond. This Edible story includes a recipe from Cal Pol...
Formerly incarcerated staff at this San Luis Obispo café imagine a world beyond bars
The Bridge Café provides direction and purpose through serving meals.
On the Go: Peanut Butter and Jelly Sandwiches
The classic peanut butter and jelly sandwich has an extensive history as the meal of the working class. This Edible article unpacks America’s favorite sandwich through a scene fr...
The Hands that Feed Us: Ikeda Brothers
Farmworkers are overwhelmingly immigrants with Latino backgrounds and this Edible story shares the firsthand account of one San Luis Obispo County farmworker.
Edible SLO ‘Immigrant Dinner Series’ Shares Culture, Treats Tastebuds
Food gives us a remarkable opportunity to connect and learn about different cultures. These shared meals are the inspiration behind Edible San Luis Obispo’s Immigrant Dinner Seri...
How Did the Garagiste Festival Turn Ultra-Premium Micro-Wineries into the Best Bargain in the Wine World?
Twelve years ago, when music industry veteran Doug Minnick and actor Stewart McLennan met, they were each making wine from Paso Robles grapes, following their passion for crafting ...
Tinned Fish & Rosé Highlights ‘Single Ingredient Dinner’ Series
When we first started telling people we wanted to have a ‘tinned fish’ dinner, the reactions were either very skeptical, or very enthusiastic ‘I LOVE TINNED FISH!’ replies ...
Food for the Thought: Letter from the Editor
Throughout the pages of this magazine, the voices of women in food, wine, industry development and other related sectors are amplified, offering colorful insight into their world o...
Family First: Alta Colina
A family business uplifting its female winemaker and chef to provide a superior experience.
Amuse Bouche: Fall 2023
Starters to entertain the mouth and the mind.
Home Is Where the Heaping Plate Is: Coya
This Peruvian chef finds comfort in sharing cultural cuisine with the community.
Perspective: For the Love of Cheese
In this Perspective piece, Danika Gordon shares her experience as an artisan cheese purveyor and opening Vivant Fine Cheese in Paso Robles. For those who think they know their pref...
Mint Chocolate Chip Cookie Pumpkin Ice Cream Sandwiches
Mint chocolate chip is my son’s favorite and in honor of fall, we incorporated pumpkin in the mix. To get the best of both dessert worlds, we paired this pumpkin ice cream with m...
Tajín Crispy Chicken
Tajín has a lot of delicious uses but Wrennyn’s favorite application is to add the seasoning to pineapple. We put our heads together on how to best combine these flavors — fru...
Wakey Wakey
Whether they’re sunny side up à la carte or served with toast with which to dunk, my little kitchen helper loves yolky eggs.
S’mores Party Platter
An accompanying whisky sour makes the s’mores even more of a shining summer star. Hints of sweetness together with the citrus or sour in the drink work well with this sweet treat...
A View from the Top: Molnar Cattle
Fallon Molnar and family are on the move with new land, new offerings and a refusal to back down.
In Season: Cooking with Kids
Family-friendly food that children will enjoy creating.
