Edible Flashback: Seaweed, the new Chanterelle?
As we countdown to our 50th issue, we take a look back Jensen Lorenzen's piece on the power of seaweed from Issue 26. Check out the dashi broth recipe too.
Join Us for the Edible San Luis Obispo Winter Issue 2025 Release Party
Join us as we celebrate turning 50! This winter, we'll release our 50th issue and we want to celebrate food, drink and community with you.
Morning Rituals at Angela’s Pastries in Paso Robles
The childhood favorites of Angela Rivera and Antonio Perez are on display at Angela’s Pastries in Paso Robles. Writer Katie Herzog gives offers a taste of their Mexican-French of...
Granada Farms: A Passion for Pomegranates
In this article about pomegranates, writer Jonathan LaFerrera shares scenes from Granada Farms and explains how the Santa Margarita farm began selling the fruit south of Paso Roble...
In Season: Cauldron Cooking
As the summer heat fades and cardigans reemerge as dinner attire, mealtime shifts with the season; roasted, spiced and glazed become the season’s go-to cooking techniques. Paired...
Perspective: Incantations of a Restaurant Critic
In this first-person account, a former food critic who now lives in San Luis Obispo and teaches cooking classes discusses her career highs and lows in New York.
Templeton Silversmith: The Limitless Pursuits of Randy Stromsoe
One of the last traditionally trained silversmiths in America, Randy Stromsoe is interviewed in this article by writer Scott Lewis about his work at his Templeton studio.
Coffee, Cocktails and Food at SLO’s Twenty South
This article by writer Aja Goare explores the food and drink offerings of Twenty South in San Luis Obispo, where Founder Andre Gorham prioritizes customer service and creating a th...
The Loading Chute is Creston’s Old Haunt
A classic roadside restaurant in rural Creston, The Loading Chute is a hometown favorite in this far flung corner of San Luis Obispo County. Writer Dakota Kim shares the food and f...
Walnut Harvest at Fair Oaks Ranch
Walnuts are harvested by hand at Fair Oaks Ranch in Paso Robles, where writer Katy Budge takes us for a look at the more than 60-year family operation.
Herbaceous Aromatics for Fall Cooking
Uncover the history and uses of fall herbs as writer Lauren Yoon describes easy ways to incorporate fresh herbs into holiday cooking.
Edible San Luis Obispo Fall Issue: ‘Rituals’ Coming Soon
As fall draws closer, we are excited for the upcoming Edible San Luis Obispo issue to hit your mailbox. This season's theme: rituals.
The Garagiste Festival Proves That the Micro-Winery Scene Is Still Going Strong
There are several standout wine events across the Central Coast to invest time and money in. So what makes the Garagiste Festival one of these to keep on the list?
‘Use My Kitchen, Tell Your Story’ Immigrant Dinner Series Returns
The ‘Use My Kitchen, Tell Your Story’ Dinner Series is back! Hosted by Edible Magazine and in partnership with Wild Horse Winery and area restaurants who have offered the use o...
Federal Funding Cuts Threaten Vital Nonprofit Services of Lumina Alliance – Let’s Help
Nonprofit organizations nationwide are facing severe federal funding cuts; critical programs supporting housing, food access, rural development, and violence prevention are under t...
Meet Me in Temecula: Summer Wine Tasting
As we enter the dog days of summer, many San Luis Obispo County residents may appreciate the short drive and European charm of Temecula. Here, we share a shortlist of scenic wineri...
AI in the Kitchen: Our Chat with Claude
On a busy weekday night, getting dinner on the table might feel more like a chore than a creative outlet. The cookbooks that line our shelves are begging to be used, but many recip...
Tablas Creek Vineyard Becomes First U.S. Winery to Bottle All 14 Châteauneuf-du-Pape Grapes as Single-Varietal Wines
Tablas Creek Vineyard has announced the completion of a decades-long project: bottling all 14 traditional Châteauneuf-du-Pape grape varieties from the Château de Beaucastel colle...
In Season: Eat Your Water
Edible SLO resident Chef Rachel Ponce shows us how water isn’t a simple cooking medium, but rather an ingredient unto itself.
Farm and Ocean-Fresh Ingredients Elevate Pono Pacific Kitchen
The influence of Hawaii is evident on the plates served at Pono Pacific Kitchen in Arroyo Grande, where writer Emily Basanese introduces readers to Chef Preston Tripp.
