Cal Poly Creamery Featured at California Artisan Cheese Festival
At the creamery on Cal Poly campus in San Luis Obispo, Jenna Bates and her fellow classmates create cheese that’s distributed to California grocery stores and restaurants.
Crumb Chronicles: Bagels Create Connection for SLO Jewish Community and Beyond
Anyone who has engaged in debate about bagels has found themselves on one of two sides: New York bagels are either superior or they’re not. The reason, Big Apple believers argue,...
Tasting Spot: Move to the Beet
Semi-sweet orbs with gem-like tones of purple, red and yellow, the beet is a versatile root vegetable that can gin up any salad, Buddha bowl or fresh juice. Spring is the perfect t...
Safari West Takes Visitors Into the Wild Without Leaving California
Here at Safari West in Sonoma County, just a few miles from renowned wineries and prominent restaurants, giraffes, cheetahs, rhinos and birds make for a wild stay.
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...
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...
The Warmth of Le Petit Soleil
French styled bed and breakfast offers European flavor and flair.
Family Ties: Finding Comfort Abroad
In this first-person piece written by Edible San Luis Obispo Managing Editor Aja Goare, she shares how her visit to Germany and the food she ate there helped preserve the memory of...
Life Lived Well: Wellness Retreats
These wellness retreats are driving distance from SLO and will take your self-care the extra mile.
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...
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...
Food for the Thought: Letter from the Editor
Throughout the pages of this magazine, the voices of women in food, wine, industry development and other related sectors are amplified, offering colorful insight into their world o...
Edible San Luis Obispo – Editor’s Letter Summer 2023
The age old saying, “It takes a village to raise a child,” is no truer than in the hospitality industry, where partnerships between restaurants, wineries, farmers and ranchers ...
