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Aja Goare - Portrait Winter 2024 Food for Thought
November 17, 2024
All Stories, Community, Featured, Winter 2024 - Issue 46

Food for Thought: Winter 2024

If you’re reading this right now, you are experiencing a first alongside us. This is Edible San Luis Obispo’s first ever digital issue! As we get older, we don’t experience q...

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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    Food for Thought - Winter 2025 - Aja Goare
    December 25, 2025

    Food for Thought: Celebrating Our Golden Jubilee

    🤩 Oh, Hello Summer Issue! Sometimes life’s most 🤩 Oh, Hello Summer Issue! Sometimes life’s most meaningful moments come from the most unexpected places. In this issue of Edible San Luis Obispo, we celebrate those moments and the people, places, and stories behind them. ☀️ You can pick up this summer’s issue of “Unexpected” and support our writers, photographers, illustrators, and designers. ➡️ Find a copy out in the wild at over 100 locations across San Luis Obispo County or sign up for a subscription to have each beautiful issue delivered right to your door every season. Let us know what you think!
    TOUR + TASTE + LEARN and explore our local agricul TOUR + TASTE + LEARN and explore our local agriculture June 19th-21st for @farmsteaded SLO County Farm Trail’s 6th Annual Open Farm Days Weekend. Tickets are FREE - register for yours at farmsteaded.com/openfarmdays. 20+ farms, ranches, producers and purveyors welcome you to experience our local agriCULTURE firsthand out on the trail. This family-friendly experience is an up-close chance to learn about agriculture through demonstrations, tastings, workshops, and farm tours. Local farms will be featuring everything from beekeeping to olive oil production, vegetable and fruit growing. Local ranchers will introduce you to goats, alpaca, sheep, pigs, and more, while local purveyors will showcase their locally made products using our locally grown. - - - Open Farm Days is a special annual engagement organized by Farmstead ED SLO County Farm Trail (@farmsteaded)
    Check out the soft opening for Uma’s Eurasian Cuis Check out the soft opening for Uma’s Eurasian Cuisine (@umas_slocal) in @downtownslo. Uma’s origins started in 2013 in Rockaway, New York. “Our menu is inspired by the many diverse cultures found along the Silk Road and beyond, spanning everything from everyday street food to the fine dining traditions of Samarkand.” We had an impromptu lunch with Austin of @salinas_charreria_slo to check out what Uzbek and Eurasian cuisine Chef Conrad Karl was bringing to @downtownslo. We were delighted with everything brought to the table Scallion Pancake, Uma’s Salad, Kebobs, and Manti with Meat. More to come from Uma’s! 🎥: @stephenheraldo
    ☀️ Mornings are the heartbeat of Halcyon Farms (@h ☀️ Mornings are the heartbeat of Halcyon Farms (@halcyon_farms ). Six days a week, the work commences by 7am in the quiet of the dawn. It’s during this time that the berries are cool and firm, the greens crisp, the herbs fragrant. Each day presents a different list of farm maintenance activities. Some mornings are spent harvesting produce; others are dedicated to planting seed. Time-intensive crops such as green beans or carrots are harvested early in the week, while errands and school tours happen midweek or later. As the sun fully rises, it also allows the crew to observe how the produce is progressing and what it needs. By midmorning, the farm hums with energy. The farm stand opens to the community on Tuesdays, Fridays and Saturdays. Customers can buy one of Halcyon’s harvest bags, filled with a curated selection of the freshest produce, often picked in the hours just prior. There are baskets filled with other produce, too, including seasonal offerings such as Swiss chard or delicate herbs. Their summer strawberries are a community favorite for their natural sweetness. Halcyon’s carrots are among the stand’s most popular items — and Ariela’s favorite crop to grow. “Carrots from a farm taste so much better than carrots from a store,” she says convincingly. “They’re just so different.” The care for land and community doesn’t stop with the thoughtfulness and dedication of the farm crew’s harvesting hands. Halcyon is committed to organic, pesticide-free growing, which means their planting, maintenance and harvesting necessitates extra work. It’s slower, but the commitment to this growing style protects Halcyon’s carefully developed reputation with the community they are deeply embedded in. Excerpt from “Early to Rise” in the Spring 2026 issue of Edible SLO Articles by Annie Secrest Photos by @alisaheraldo
    🎊 In celebration of Edible Magazine’s summer issue 🎊 In celebration of Edible Magazine’s summer issue release, join us for a party at the first castle on the right, The Anderson Paso (@theandersonpaso) 🥂Let’s toast to all who helped get this magazine on stands and in our hands, from editorial contributors to our advertisers; from subjects in the features to our digital team; and of course Edible Magazine readers, who give us a reason to keep doing what we do. Enjoy bites and drinks from The Anderson’s culinary team, with ingredients sourced from farms and purveyors right here on the Central Coast, and opportunities to connect with the bright minds featured in this issue. Step into our “Unexpected” issue, where moments of surprise reveal themselves in subtle turns; and join us in a spirit of camaraderie and commemoration. The fête will be held at: The Anderson Paso 3090 Anderson Rd Paso Robles Wednesday, June 24 | 5 – 7pm 🎟️ TICKET LINK IN BIO. 🎟️
    Whether it’s an entrée at a restaurant or a tastin Whether it’s an entrée at a restaurant or a tasting at a winery, the unpleasant fact is that prices increase over time. Few in the industry end up getting rich. Most do what they do simply because they love serving people, making exceptional food and creating memorable experiences. Read full article on ediblesanluisobispo.com

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