Yotam Ottolenghi Brings ‘Comfort’ to Central Coast with Interactive Evening
Internationally renowned chef, restaurateur, and food writer Yotam Ottolenghi wants you to arrive a little hungry to his San Luis Obispo stop of his cookbook interview tour on Octo...
Life Lived Well: Wellness Retreats
These wellness retreats are driving distance from SLO and will take your self-care the extra mile.
Discover the Micro-Winery Scene of the Central Coast at the Garagiste Festival
Dubbed “tasting nirvana,” “strange and wondrous,” and “one not to miss” by the LA Times, the Garagiste Festival is the only event focusing on under-the-radar micro-wine...
Fast food Recipes Remixed by Chef Rachel Ponce
This In Season selection by Chef Rachel Ponce of Frunchroom in north San Luis Obispo County offers interesting takes on fast food classics like Taco Bell, Chick-fil-A and diner eat...
Drink Slingers: Mason Bar
When the sun goes down, the spirits come out. Check out the artistry from the Mason Bar in Arroyo Grande.
Food for Thought: Fall 2024
With each stage of life, I’ve discovered a new relationship with the night. The stillness and quiet brought on by the sun’s absence can have a meditative effect, offering a tim...
In times of drought, San Luis Obispo County can utilize cloud seeding to generate extra rainfall
This article by Edible writer Melissa Newman delves into the unique science behind cloud seeding, which helps San Luis Obispo County increase water production in times of drought.
Harmony’s tiny town charm is utterly delicious
In this article, Edible writer Jonathan LaFerrara explores the small town of Harmony and how its roots in the dairy industry have inspired a lasting economy of small businesses.
Last Bite: Spicy Beans and Greens
Recipe developer and self-proclaimed cookbook enthusiast Cate Furtado shares a story about her love for San Luis Obispo, and the comfort of a dish of spicy beans.
Can you judge a wine bottle by its cover?
This Central Coast winery thinks so – they actually create their "summer session" series wine blend flavors based on the “flavors” of the bottle art.
San Luis Obispo area event staffing service CRIÚ creates memorable gatherings
This article by Edible writer Kasey Main gets a behind the scenes look at CRIÚ Event & Winery Staffing, which makes magical moments for diners at San Luis Obispo County area event...
Where wine grapes now grow in San Luis Obispo County, almond trees once thrived
In this article by Edible writer Linda Reed, the history of almonds as a major cash crop in San Luis Obispo County is explored at Bon Niche Cellars.
MamaLatina Mexican food blogger shares culinary customs with San Luis Obispo County and beyond
In this Perspective piece, Mexican blogger Silvia Martinez shares how her desire to preserve the recipes of her elders inspired a food blog, captivated a following of Latinos and w...
Brown Butter Cookie Partners with Ghirardelli
Brown Butter Cookie announced the launch of its latest creation: Brown Butter Sea Salt Shortbreads made with Ghirardelli chocolate chips in all three retail shops starting in June....
Mighty Cap Mushrooms grown in San Luis Obispo are served at restaurants across California
In this article, Chris Batlle shares the origins of his Mighty Cap Mushrooms business and how the mycelium has become stars on the plates of restaurants across San Luis Obispo Coun...
That’s a Wrap on the 2024 Firestone Walker Brewing Invitational Beer Fest
Here is how it all went down; supplemental parties included.
In Season: San Luis Obispo Chef’s dynamic cooking methods preserve and punch up flavor
In this article, Chef Rachel Ponce of Frunchroom and Pair With shares recipes that use dynamic cooking methods like dehydration, fermentation and curing.
Last Bite: Sweet Rice with Fresh Strawberry Black Pepper Jam
This dessert is a cross between sticky rice and rice pudding. The sweetened, creamy rice is topped with a strawberry jam that has a lingering savory heat, thanks to...
Foraged seaweed off the coast of Cayucos is the protein of the future
In this article, San Luis Obispo chefs and fisherman explain how seaweed fished off Cayucos offers sustainable protein for the future. The vegetarian ocean product is driving the H...
Summer Food for Thought: Letter from the Editor
Anyone who has ever worked back of house at a restaurant during a dinner rush knows how hectic the shift can be — an open flame on the grill, plates whipping down the line, “CO...
