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Photo of a salad
November 17, 2024
All Stories, Eat, Featured, Food, Winter 2024 - Issue 46

Cook the Cover

Inspired by our friends at Edible San Diego and their annual Cook the Cover celebration, we put the call out to you, our readers, to be featured in the magazine – asking you to s...

May 15, 2019
All Stories, Community, Summer 2019 - Issue 24

What to Do When Your Inner Grease Trap Overflow-eth

An open letter to anyone quietly suffering from a life on the Line.

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    Wow! Big news this morning about Firestone Walker Wow! Big news this morning about Firestone Walker Brewing Company and the craft beer industry. Proud of our hometown brand: “Firestone Walker Brewing Company and Duvel Moortgat USA today announced that they have signed a definitive agreement with Stone Brewing, a subsidiary of Sapporo USA, to acquire the Stone Brewing brand, as well as select hospitality locations, bringing one of America’s foundational craft breweries into a family of like-minded brewers. At the heart of the next chapter for Stone Brewing is a shared commitment to craft, a fearless spirit, and long-term brand building. Firestone Walker will serve as Stone’s West Coast home, offering a natural fit rooted in California brewing culture, with the scale and experience to support Stone’s continued evolution. The acquisition includes four Stone Brewing hospitality locations: Stone Brewing World Bistro & Gardens at Liberty Station in San Diego, along with tap rooms in San Diego (Little Italy), Oceanside, and Pasadena. The Liberty Station location will continue to operate as both a hospitality destination and an active brewing facility, maintaining Stone’s physical presence in San Diego. The partnership is designed to accelerate Stone into the future, while staying true to the character that has defined it for three decades. Like Stone, Firestone Walker was founded in 1996 and is widely regarded as one of California’s leading craft brewers. Firestone Walker will play a central role in supporting Stone’s future, as the two coastal breweries together represent a powerful expression of California’s craft heritage.”
    📚Cookbook extraordinaire Cate Furtado (@catefurtad 📚Cookbook extraordinaire Cate Furtado (@catefurtado) pores over hundreds of cookbooks each year - and here she shares a few of her current favorites. ❤️ If you love cookbooks (even half as much as Cate does), check them out at a few of our favorite cookbook-hunting shops across the county: - Monarch Books (@monarch_books) in Arroyo Grande - Neighbors General Store (@neighborsgeneralstore) in Arroyo Grande - Coalesce Bookstore (@coalescebookstore) in Morro Bay - Ah Louis Store (@ahlouisstore) in San Luis Obispo - Phoenix Books (@phoenixbooksslo) in San Luis Obispo - General Store (@generalstorepaso) in Paso Robles - Spare Time Bookshop (@sparetimebooks) in Paso Robles ➡️ Let us know which book looks most interesting to you?
    Six generation, family-owned Miller Moth Ranch (@m Six generation, family-owned Miller Moth Ranch (@miller_moth_ranch) is home to Ranchita Meat Company (@ranchitameatco) and Almond Springs Agri Tourism Center (@almond_springs). 🐐 Roaming the 4,200-acre property are Angus Cross Cattle and African Meat Goats. ➡️ Check out the ranch in San Miguel, CA!
    ⛳️ “Talk about a hole in one…” An afternoon at @m ⛳️ “Talk about a hole in one…” An afternoon at @marcerroslo might be the move for you this weekend to pair with the perfect weather coming in.
    🍕@lebberspizza in @downtownatascadero is open Wedn 🍕@lebberspizza in @downtownatascadero is open Wednesday through Saturday from 4:00-8:30. “The menu showcases amusingly named pizzas like the Toadhead (with a lemon cream sauce,roasted mushrooms and guanciale) and the Peeper-Roni (with tomato sauce, house mozzarella and pepperoni). Enjoy the local farmers’ bounty with small plates of seasonal options, including favorites like the Caesar salad of Little Gems lettuce with garlic anchovy dressing, and the roasted speck–wrapped persimmons. The menu is just as fun as the owners are, and that’s saying a lot.“ As seen in our Amuse Bouche section of Spring ‘26 issue.

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