• Read Current Issue
  • Find a Copy
  • Read Past Issues
  • All Stories
Register Login
logo main logo dark logo light
Favourites
  • Home
  • Drink
  • Eat
  • Recipes
  • Cookbooks
  • Community
  • Latest Issue
  • Experiences
  • Events and Partnerships
    • Edible Weddings – Central Coast
  • Subscribe
logo main
Register Login
  • Home
  • Drink
  • Eat
  • Recipes
  • Cookbooks
  • Community
  • Latest Issue
  • Experiences
  • Events and Partnerships
    • Edible Weddings – Central Coast
  • Subscribe
February 27, 2021
Community, Spring 2021 - Issue 31

Coffee, Carpaccio and Carnitas: The American Dream in SLO County Kitchens

SLO County residents may be a diverse melting pot but they share at least one major commonality. They strive for the same goal: The American Dream.

February 24, 2021
Community, Drink, Featured, Spring 2021 - Issue 31

Hey, Margarita!

"I heard John Wayne invented the margarita at a party he was having — I think in Mexico”

December 16, 2020
Community, Food, Winter 2020 - Issue 30

The Boundary Pusher, Just Like Mom

Getting to know Neeta Mittal of LXV Wine.

December 15, 2020
Community, Drink, Recipes

Skipping the Booze and Sipping a Mocktail

Just as good as the real thing, these drinks are mad, creative and liquor-less, inspiring us to reset and detox.

December 14, 2020
Community, Drink, Eat, Winter 2020 - Issue 30

Exploring the Influence of Family at SLO County Businesses

Edna Valley Farming Co., Clos Solène and Ada’s Fish House share how earlier generations impacted them, and how they’re forging on.

December 9, 2020
Community, Featured, Winter 2020 - Issue 30

The Discipline of Simplicity at Lonely Palm Ranch

A firsthand account of what so many of us dream of, escaping to a rural lifestyle. Christa Renee of Lonely Palm Ranch discusses her family’s shift to life on a homestead, restori...

December 8, 2020
Community, Eat, Winter 2020 - Issue 30

A Legacy That Looms Large at Cattaneo Bros.

Founded by brothers William and Pino in 1947, Cattaneo Bros. is a legendary San Luis Obispo-based jerky brand known up and down the West Coast for its small-batch goodness. Today, ...

December 6, 2020
Community, Eat, Winter 2020 - Issue 30

Farmers’ Market Grazing Board

Farm & Harvest shops farmers’ markets for the a new take on a snacking board. Taking inspiration from a traditional charcuterie board, food stylist Jill Hammond of Farm & Harves...

December 5, 2020
Community, Eat, Winter 2020 - Issue 30

Easing Into Each Day with Hush-Harbor Artisan Bakery & Cafe

Exploring the fine art of bread. When they stepped out in faith nearly 20 years ago to start Hush-Harbor Artisan Bakery & Café, husband and wife team Donnie and Penni Monroe knew...

December 1, 2020
Community, Featured, Winter 2020 - Issue 30

Kandarian Organic Farms and the Grounds From Which We Grow

Diving deep into the importance of shifting perspectives and tips on backyard climate action. All across the world, after generations of planting, tilling and processing, dirt is j...

December 1, 2020
Community, Eat, Food, Winter 2020 - Issue 30

In True Winter Fashion, Tamales Are Back.

The traditions and history of the beloved, warm snack. A go-to menu item for many people, tamales can also unlock a treasure trove of cherished memories — ones of making them wit...

October 14, 2020
Community, Drink, Eat

Here’s How the Mid-State Fair Cancellation Affected SLO County

Vendors and local businesses lost money and opportunities. Here’s how they pivoted.

October 12, 2020
Community, Fall 2020 – Issue 29

A Foraged Bouquet

You don’t need to buy floral arrangements to bring a little nature into a place; almost any greenery or wildflower can be made into a beautiful centerpiece.

September 28, 2020
Community, Eat

The Best Fall Cookbooks According to SLO Locals

These warm, hearty fall recipes are vetted by your neighbors.

September 23, 2020
Community, Eat

On Sustainable Windrose Farm, the Sheep and the Bobcats Roam

How one couple’s romance nurtured a renewable farm. Bill and Barbara are in their “semi-retired mode,” as they call it -- and so is their land. They are letting the row crop ...

September 22, 2020
Community, Eat, Fall 2020 – Issue 29

A Breath of Fresh Air with the Pismo Oceano Vegetable Exchange

How our neighborhood co-op, POVE, is nurturing by nature.

September 9, 2020
Community, Fall 2020 – Issue 29

Undocumented

One local vineyard worker’s story of living here without papers. "Nine years ago I said goodbye to my mom. I knew I wouldn’t see her again for a long, long time. She hugged me ...

September 9, 2020
Community, Eat, Fall 2020 – Issue 29

Michelle Barrera of EnjoySLO is Celebrating the County

You’d need to have been in social media seclusion for the past few years to be unfamiliar with EnjoySLO, the influential online platform that recommends the best happenings aroun...

September 5, 2020
Community, Drink, Fall 2020 – Issue 29, Featured

The Magic of Harvest

The whoosh of soil underfoot echoes loudly in my ears.

August 9, 2020
Community, Drink

Wine, Dine and Social Distance at These Open-Air SLO County Bars

Visit these patios and rooftops for socially-distanced sips.

    Join our Mailing List

    Sign up for free and be the first to get notified about updates.

    s
    e
    Latest recipes
    Uzvar (Ukrainian Winter Punch)
    Uzvar (Ukrainian Winter Punch)
    Avatar photo
    Edible SLO

    December 23, 2022

    Ground Turkey and Chives Potstickers
    Ground Turkey and Chives Potstickers
    Avatar photo
    Edible SLO

    December 2, 2022

    Cantonese Poached Chicken with Ginger Scallion Oil
    Cantonese Poached Chicken with Ginger Scallion Oil
    Avatar photo
    Edible SLO

    December 1, 2022

    Hoppy Brussels Sprouts
    Hoppy Brussels Sprouts and Potato Tortilla
    Avatar photo
    Rachel Ponce

    September 1, 2022

    Sweet Potato Shepherd’s Pie
    Sweet Potato Shepherd’s Pie
    Avatar photo
    Rachel Ponce

    September 1, 2022

    Roasted Acorn Squash Salad
    Roasted Acorn Squash Salad
    Avatar photo
    Rachel Ponce

    September 1, 2022

    Recent Posts
    Fondue
    December 21, 2025

    Tasting Spot: Don’t Mind if I Fondue

    TWO SLO COUNTY VINEYARDS MARK MILESTONE MOMENTS.
    December 18, 2025

    Two SLO County Vineyards Surpass 100-Year Milestone

    Holiday Gift Guide
    December 10, 2025

    These Are a Few of Our Favorite Things: Holiday Gift Guide 2025

    🤩 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

    © Copyright Edible San Luis Obispo

    • Find a Copy
    • Subscribe
    • Advertise with Us
    • Past Issues
    • Contact Us
    • About
    • Login
    • Register
    • Reset Password

    Login

    Forgot password?
    Or login with:

    Register

    Create your account now