• Read Current Issue
  • Find a Copy
  • Read Past Issues
  • All Stories
Register Login
logo main logo dark logo light
Favourites
  • Home
  • Stories
    • Drink
    • Eat
    • Community
  • Recipes
  • Latest Issue
  • Recipe Books
    • Yes Cocktail Co. The Happy Hour Book
    • Etto Cookbook
  • Experiences
  • Events and Partnerships
    • Fall Issue Release Party
  • Subscribe
logo main
Register Login
  • Home
  • Stories
    • Drink
    • Eat
    • Community
  • Recipes
  • Latest Issue
  • Recipe Books
    • Yes Cocktail Co. The Happy Hour Book
    • Etto Cookbook
  • Experiences
  • Events and Partnerships
    • Fall Issue Release Party
  • Subscribe
November 29, 2019
Community, Winter 2019 – Issue 26

Celebrate A Homegrown Holiday

A trip to Holloway’s Christmas Tree Farm

November 29, 2019
Community, Drink, Eat, Winter 2019 – Issue 26

A Local’s Gift Guide

Get to know some of the local products that make for some thoughtful and delicious gift giving.

November 28, 2019
Community, Drink, Eat, Winter 2019 – Issue 26

My Island Dinner, And Other Ramblings From My Life

The meaning of life is to find your gift. The purpose of life is to give it away.

November 27, 2019
Community, Eat, Winter 2019 – Issue 26

Ruminating Over Ramen

The make-up of the perfect bowl.

November 27, 2019
Community, Eat, Winter 2019 – Issue 26

The Dining Experience, Elevated

At Mestiza - Bar y Cocina

September 3, 2019
Community, Eat, Fall 2019 – Issue 25

A Seat at the Chef’s Table

Behind swinging doors, clouds of steam and echoes of sizzling and clinking, there is a world inside every restaurant only privy to chefs and their staff.

September 3, 2019
Community, Eat, Fall 2019 – Issue 25

The Gardens of Avila at Sycamore Mineral Springs

Harvested from the land and onto a diner’s plate.

September 2, 2019
Community, Drink, Fall 2019 – Issue 25

Harvest Season

In this perspective piece, we get in the field with those deep in grapes.

September 2, 2019
Community, Eat, Fall 2019 – Issue 25

How Linn’s Made Cambria the Pie Capital of the Coast

A deep dive into the pie, by the numbers.

September 2, 2019
Community, Eat, Fall 2019 – Issue 25

SLO Food On The Road

A look at the food truck revolution: past, present and most likely invited to your rehearsal dinner.

September 1, 2019
Community, Eat, Fall 2019 – Issue 25

Farmhouse Corner Market Has All the Good Taste

The buzzy restaurant is here, and delivering

August 29, 2019
Community

A Feast For the Palate, Eyes, Spirit – Just a Short Drive Away at Ocean View Flowers in Lompoc

Flowers wave in the fields and hundreds of stems overflow an expansive community dining table.

May 15, 2019
Community, Drink, Summer 2019 - Issue 24

Hops, Wine Grapes and the Brave New World of Craft Beer

Perspective: A look into what’s brewing at Paso Robles’ famed Firestone Walker Brewing Company, as told by the brewmaster.

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.

May 15, 2019
Community, Eat, Recipes, Summer 2019 - Issue 24

In Cambria, This Couple Has Created A Foodie’s Retreat

As I turn off Highway 1 and onto the backroads that lead to Stepladder Ranch & Creamery, the conversation in my head plays out like this.‘Wait, have I gone too far?’

May 15, 2019
Community

Standing Ground

A visual journey of the farms of the Central Coast.

May 15, 2019
Community

To Fill The Empty Bowls of the Homeless

There is no better sight than a community rallying to do good.

May 15, 2019
Community, Drink, Summer 2019 - Issue 24

Sustainability and Spirits

Everything old is new again.

May 15, 2019
Community, Eat, Summer 2019 - Issue 24

Milk Shop

Nothing signals summer more loudly than packing the group in the car and taking a trip to the ice cream shop.

May 2, 2018
Community

Bringing Slow Food Back to SLO Schools

“We need to stop asking how we can get the cheapest prices on packaged pizza and processed snacks and start asking what we need to do to afford better ingredients."

    Join our Mailing List

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

    Recent Posts
    Illustration by Dyna Beach
    March 12, 2026

    Customized Caffeine: Celebrating Central Coast Coffee

    Les Petites Canailles - Julien Asseo
    March 10, 2026

    Bistronomics: The Cost of Doing Business in SLO County

    Asparagus & White Bean Frittata with Dill Salsa Verde
    March 8, 2026

    Recipe: Asparagus & White Bean Frittata with Dill Salsa Verde

    🇵🇹 In Portuguese cuisine, rustic doesn’t mean basi 🇵🇹 In Portuguese cuisine, rustic doesn’t mean basic. Traditional meat stews, bacalhau (salt cod) and smoked sausages made from leftover cuts are elemental, yes, but also fragrant and nuanced. Portugal is bordered by Spain and the Atlantic Ocean, both of which heavily influence its food. And thousands of miles away, that influence can be found here on the Central Coast.

Thanks to generations of countryside farmers and coastal fishermen, Portuguese home cooking has been a riff on whatever local farmers or fishers brought in each day. Inland communities relied on stews, preserved meats, beans and bread. Along the coast, there was an abundance of seafood, making cod, sardines, shellfish and octopus staples of meals. Garlic and fresh herbs are most often used to brighten dishes, though a typical Portuguese pantry includes dry goods of colorau (paprika), bay leaves, piri-piri (chili) and cinnamon.

➡️ Swipe through and learn about 3 Central Coast Entrepreneurs and how their Portuguese heritage influences their businesses. 

📖 “Portugal’s Flavor Influence” is featured in the 2026 Fall Issue. You can also read the full article on edibleslo.com

📝 Story by Jonathan LaFerrara
🎨 Illustration by Maggie Johnson

Recipe by Lauren Aloise (@lauren.aloise). You can find more recipes online at spanishsabores.com

Recipe by Lauren Aloise (@lauren.aloise). You can find more recipes online at spanishsabores.com

Recipe by Lauren Aloise (@lauren.aloise). You can find more recipes online at spanishsabores.com

Subscribe to Edible SLO and never miss and issue!
    🍸 Yall check out @theandersonpaso, yet? The castle 🍸 Yall check out @theandersonpaso, yet? The castle on 46, in the heart of Paso Robles wine country, is back in action as a hospitality destination. It’s led by Executive Chef Logan Ring and was featured in our Amuse Bouche section of the Fall 2026 Issue.
    🚨 ENTER TO WIN a VIP TICKET to the SLO Pickle Fest 🚨 ENTER TO WIN a VIP TICKET to the SLO Pickle Festival!

➡️ Be sure to go to the original post on @mealsthatconnect to enter.

🗓️ Mark your calendars! The SLO Pickle Festival is back on October 10th at the Madonna Inn Expo
Center, benefiting Meals That Connect — SLO County’s senior nutrition program. Pickle-inspired bites,
live music, and a great cause. To purchase tickets visit slopicklefestival.org. 

Visit @mealsthatconnect and enter to win on the original post! Good luck!
    🌞 About last night… despite being one of the hotte 🌞 About last night… despite being one of the hottest days of the year, thank you to everyone who came out to celebrate our Fall 2026 Issue! It’s always great to get together with our Edible community. 

Special thanks to @lunaredrestaurant for opening your patio and taking care of all of our guests. Thank you @marinsvineyard for sharing your beautiful wine and to @sugarandspoon for sending home our guests with a sweet caramel treat. Shoutout to @openairflowers for the wonderful flowers to round out the fall vibes.
    🎉 Celebrate the rich cultures that make our commun 🎉 Celebrate the rich cultures that make our community so vibrant through the universal language of food! This lively event, hosted by Sichuan Kitchen and the City of San Luis Obispo, features cultural clubs from Cal Poly sharing traditional dishes, information, and customs that reflect their unique heritage. Come explore new flavors, connect with neighbors, and experience how food brings people together across cultures, fostering understanding, belonging, and community – one bite at a time.

This event encourages pre-registration and spots are limited. The event will be divided into two 2-hour time blocks (12pm to 2pm & 2pm to 4pm). You will choose your desired time block upon registration. Please arrive no later 30 minutes before the end of your chosen time block.

➡️ Entry into the event will be free and dishes can be purchased at the event. All proceeds go to the cultural clubs and Sichuan Kitchen.

Read the full perspective piece by Chef Garrett Morris on EdibleSLO.com
    🧄 Garlic planting will soon be underway at Naccara 🧄 Garlic planting will soon be underway at Naccarato Farms (@naccaratofarms) in Paso Robles, where farmer Zeb Zak takes pride in growing flavorful, high-quality alliums that will be harvested in the spring.

“All-ium in the Family” is featured in our Fall 2026 issue. Read the full article in our print issue or online at edibleslo.com.

Story by Zoe Elliott-Shaw (@zoeelliottfood )
Photography by Gennan Shippen (@allmystarsphoto )

    © 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