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Hook Line and Threatened Species, illustration of steelhead fish
March 10, 2024
Eat, Featured, Spring 2024 - Issue 43

Decline of Steelhead Fish in SLO County

How human interreference with the fish’s environment has depleted the population.

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    You’re Invited: Edible’s 2025 Summer Issue Release Party!

    🎉 👏 We’re excited to announce that EdibleS 🎉 👏 We’re excited to announce that EdibleSLO Managing Editor Aja Goare will be hosting an afternoon with Samin Nosrat to celebrate the release of her new book, “GOOD THINGS.” 📖 ➡️ Besides food and recipes, their conversation will touch upon themes including kitchen rituals, cooking as a form of community-building, and the sacred value of time. ➡️ We hope you’ll join us at Cal Poly Performing Arts Center on November 9 at 2 p.m. 🎟️ Purchase tickets today! LINK IN BIO.
    ☀️A 90 degree day won’t stop us from enjoyin ☀️A 90 degree day won’t stop us from enjoying our favorite day of the year, @firestonewalker Invitational Beer Fest! 🍺 How lucky are we that the best beer festival in the country is in our backyard. Best breweries, best food, best people. As always, you killed it the Lion, the Bear and Merlin. Lets do it again next year 🍻 📸: @lori_rice #FWIBF #edibleslo
    🌊 @edibleslo summer issue has arrived! 🌞 ➡️ From our editor Aja Goare “In this issue we take a deep dive into water conservation efforts of our county where we’ve been, and where we’re headed.” 🙂So whether you get yours delivered straight to your mailbox or you pick yours up at a location up and down the coast, we hope you enjoy this these stories. Managing Editor: @ajabgoare Cover Image: @allmystarsphoto Cover Styling: @jennajohartzell @edible.communities #foodmagazine #centralcoast #sanluisobispo #foodie #california #goodeats #pasorobles #arroyogrande #pismobeach #morrobay #cayucos
    🐓🌾 Get ready for a weekend full of moo-velou 🐓🌾 Get ready for a weekend full of moo-velous memories! Open Farm Days is back and better than ever! 🎉 June 20–22, @farmsteaded is celebrating the 5th Annual Open Farm Days along the SLO County Farm Trail — and it’s a weekend the whole family will love! 🚜 Meet adorable animals 🐐 🌱 Explore real working farms 🍯 Taste fresh goodies 🧀 Watch cool demos 👩‍🌾 And get your hands dirty (in the best way)! Many farms are opening their gates just for this, so you won’t want to miss out. 🎟️ Tickets are live now – hit the link in bio and start planning your farm-filled adventure! Let’s make some farm-tastic memories together! 🌻🐖💚 #OpenFarmDays #FamilyFunOnTheFarm #SLOCountyFarmTrail”
    🎉 SUMMER PARTY ALERT! 🎉 In celebration of E 🎉 SUMMER PARTY ALERT! 🎉 In celebration of Edible Magazine’s summer issue release, join us for a party at Ethiopian eatery Ebony (@ebony_slo) in downtown San Luis Obispo, presented by Harvey & Harriet Wine (@harveyandharrietwine)! Special thanks to Sauce Baby (@heysaucebaby) as well for special gifts for attendees. 🥂Let’s toast to all who helped get this magazine on stands and in our hands, from the 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 Ethiopian bites, drinks, and opportunities to connect with the bright minds featured in this issue. Get a first look at this ‘Water’ issue, as we explore this vital substance that brings sustenance to our community, and be a part of this moment of camaraderie and commemoration. The fête will be held at: 📍Ebony, 778 Higuera St, San Luis Obispo 📅 Tuesday, June 3, 2025 ⏰ 5–7 PM So come celebrate with us! These parties bring together chefs, farmers, winemakers, business owners, foodies, and anyone who loves our local food and drink culture! ➡️ Get your tickets on edibleslo.com (link in bio)
    🔥 Stirring the Pot never tasted so good! 🔥 🔥 Stirring the Pot never tasted so good! 🔥 In our latest issue of edible SLO, we dive into the bold, soulful flavors of Bon Temps—San Luis Obispo’s Cajun and Creole gem. From gumbo to grits, this spot is serving up Southern comfort with serious heart. 💥🍤🌶️ Meet the people, hear the stories, and feel the spice behind the food that’s shaking up the Central Coast. ➡️ EXCERPT: “Founded in 1995, Bon Temps Creole Café offers the Cajun Creole cuisine that’s essential to Mardi Gras. ‘Cajun food is an exciting cuisine for me. It’s French cooking, basically, but with a lot more spice and pizzazz,’ says Owner Phil Lang.” 📖 Read “Stirring the Pot” in the Spring ‘25 issue now! Words: Jonathan LaFerrera Pictures: @sarahkathleenphoto Design: @stephenheraldo

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