• 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
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.

October 3, 2020
Fall 2020 – Issue 29, Recipes

Where There Once Was Water

The Golden State and the Great Storm of 2020. This year is shaking us to our core, waking us from a deep complacent slumber. We are clearly in a time of massive transformation, a p...

September 28, 2020
Drink, Fall 2020 – Issue 29

A Masterclass In Wine Labels

A wine label has only 1.5 seconds to make an impact, according to Real Picture Research, so it should jump out from a seemingly endless number of bottles. Here, three local design ...

September 26, 2020
Eat, Fall 2020 – Issue 29

The Dish That Comforts Me

Trying the latest and greatest is always exciting, but nothing can replace the comfort foods in our back pockets. We’re talking those dishes that warm our souls as much as they w...

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 15, 2020
Drink, Fall 2020 – Issue 29

The opening of Two Broads Ciderworks

The business of romance and reality, as told by a co-founder. As a biologist and a software engineer, we fell in love with the process of fermentation through home brewing beer, wi...

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 7, 2020
Fall 2020 – Issue 29, Featured, Food

United, We Eat: An Intimate Conversation with Miss Oddette

Finding her business, and common ground, through cuisine.

September 5, 2020
Eat, Fall 2020 – Issue 29, Recipes

The Glorious Garlic

Few plants attract such polarizing opinions as garlic. Whether you consider it a delectable flavor or a rambunctious stink bomb, garlic is used almost universally in the world’s ...

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

The Magic of Harvest

The whoosh of soil underfoot echoes loudly in my ears.

September 3, 2020
Eat, Fall 2020 – Issue 29

Santa Margarita Institution, The Range, Stands the Test of Time

Defiantly and uncomplicatedly old school.

September 2, 2020
Drink, Fall 2020 – Issue 29, Featured

Uncovering Secret Menus

And how to order them.

    Join our Mailing List

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

    s
    e
    Latest recipes
    Garden Cottage Bean Soup
    Garden Cottage Bean Soup
    Avatar photo
    Edible SLO

    October 1, 2025

    Rustic Chicken Croquettes
    Rustic Chicken Croquettes
    Avatar photo
    Edible SLO

    September 16, 2025

    Pantry Clean-Up Casserole
    Pantry Clean-Up Casserole
    Avatar photo
    Edible SLO

    March 29, 2025

    Spicy Rhubarb Jam
    Spicy Rhubarb Jam
    Avatar photo
    Edible SLO

    March 29, 2025

    Grilled Spatchcock Chicken with Herb Marinade
    Grilled Spatchcock Chicken with Herb Marinade
    Avatar photo
    Edible SLO

    March 29, 2025

    Asparagus and Lemon Risotto with Parmesan Crisps
    Asparagus and Lemon Risotto with Parmesan Crisps
    Avatar photo
    Edible SLO

    March 29, 2025

    Recent Posts
    Edible SLO - Issue 52
    May 31, 2026

    As Expected: Edible San Luis Obispo’s ‘Unexpected’ Summer Issue Out Now

    matriarch Ingrid, here with guests who feel like family. The easy conversation and warm smiles keep people coming back.
    April 9, 2026

    La Casita: Grover Beach Mexican Restaurant’s Full-Flavor Food & Drinks

    You are invited Edible San Luis Obispo First Castle Spring Release Party.
    March 29, 2026

    You Are Invited: Edible Magazine’s Summer Issue Release Party

    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)
    💰Applications are now open for the 2026 AgWest New 💰Applications are now open for the 2026 AgWest New Producer Grant! 💰
 
Launching an agricultural operation takes more than determination, it takes resources. The New Producer Grant was created to support individuals who are early in their agricultural journey and ready to put their plans into action.
 
What’s available:
➡️ One‑time $15,000 grant to support your operation’s growth. Applications accepted now through May 31, 2026!
 
Who’s eligible:
✅ Individual producers 
✅Full or part-time agriculturalist who has two years or less of operational experience (crop cycle), or who plans to start within two years
✅Has an operation located within AgWest Farm Credit’s territory
✅ Not a current AgWest lending customer
✅ Is 18 years or older
✅ U.S. citizen or a foreign national lawfully admitted for permanent residency (or certain visas)
 
Resources are available to help you with your application! Visit agwestfc.com/new-producer-grant ⭐️
    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