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Winter 2024 – Issue 46 (Digital Exclusive)

☕️✨Who else treats themselves to a morning u

☕️✨Who else treats themselves to a morning upgrade with a stop at Deltina Coffee Roasters @deltinacoffee in Oceano and SLO? 🙋🏻‍♀️Organic, hand-crafted, ETHICAL, specialty coffee using beans roasted onsite – it’s a go-to spot to savor one of our little joys; the perfect cup of coffee. Thanks for fueling our community, Deltina! 🏃‍♂️

#EdibleSLO #slocal #centralcoastfoodies #supportlocaleats

🎅 Santa is Coming to Town!🎄 Christmas is ju

🎅 Santa is Coming to Town!🎄

Christmas is just around the corner and there are activities all around the SLO County to enjoy!

🎄 @cambriachristmasmarket - Enjoy vendors, Santa, live music, 3 million lights, a train ride, and more.

🌈 @sensoriopaso - Wander through glowing pathways, enjoy live music, and savor delicious food and drinks! (🎥: @adamontheair)

🌲 @salinasriverranch - Bring the whole family to create holiday traditions and memories to last a lifetime!

🚂 @santa.margarita.ranch - All Aboard the Central Coast’s newest holiday tradition for the whole family, Christmas at the Santa Margarita Ranch!

🔔 @downtownslo - Santa will be flying from the North Pole for his annual winter residency in Mission Plaza! Bring the family to meet Santa, take photos, and make magical memories!

❄️ @visitarroyogrande - Celebrate the holidays with a winter spectacle that stretches across town.

Let us know what some of your favorite Christmas activities are in the comments!

🎉 Welcome to the first Edible San Luis Obispo d

🎉 Welcome to the first Edible San Luis Obispo digital-forward magazine, our Winter 2024 ‘comfort’ issue; a thoughtful series of videos and interactive pieces to bring our stories to life.

➡️ We encourage you to enjoy reading this on your computer, tablet, or phone with a hot chocolate in a place you find comfort. ☕️ You can also access the digital flip book edition, with the traditional look of a magazine.

👏 And a big congratulations to our Cook the Cover star @ianmdelinger - his Christmas duck recipe is a delight for any holiday gathering.

🎥 Behind the scenes footage was captured during Day 1 of 2024 Summer House at @lalomitaranch! Such a fun experience!

We thank you for another year spent together in this vibrant Edible community, and hope you enjoy the stories crafted and moments captured in this last issue of 2024. Link in bio.

Managing Editor @ajagoareverified
Art Director @honeyjocreativeco
Digital Editor @dustinjklemann
Digital Media @stephenheraldo
Issue Team @pair_with_chef_rachel @ericajthatcher @fusillofoto @anna_eats_colors @lori_rice @uli_billington

Welcome to Wayward Baking (@waywardbaking), a Los

Welcome to Wayward Baking (@waywardbaking), a Los Osos staple owned by Tim Veatch (@tim_veatch). From freshly-baked focaccia to delectable cookies, this bakery will become your new favorite.

With local art by Neal Breton and Idyllwild flowers from their neighbor down the street, Wayward Baking embraces every aspect of their Los Osos community.

Check out their weekly Pizza Mondays from 4:30-7:30pm, featuring fresh pizzas with locally-sourced ingredients.

🍕 Margherita

🍕 Hobbs Pepperoni, Black Olives, Garlic

🍕 Sausage, Mama Lil’s Sweet and Hot Peppers, Ricotta, Oregano, Red Onion

🍕 Delicata Squash, Roasted Sungold Tomatoes, Charred Kale Pesto

Once you get your pizza, grab a Caesar salad to complete your meal and a pastry for dessert!

#EdibleSLO #foodcommunity #foodstories #centralcoastfoodies #supportlocaleats

➡️ Where To Next? It’s a great time to surro

➡️ Where To Next? It’s a great time to surround yourself with your favorite people and be in community.

🍜 From a hot bowl of ramen to to haute cuisine, eat your way around Paso Robles wine country at some of Edible Magazine’s favorite eateries.🍷

Illustration by Anna Takahashi (@anna_eats_colors)

In this Perspective piece, Mexican blogger Silvia

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 won her “The Great American Recipe.”

“Rice and beans are a staple in Mexican cooking, so it was one of the first dishes I learned to cook. That was at the age of 12, when I asked my mother and grandmother to teach me to cook. I’d already been helping in the kitchen since I was about 8 years old — my grandma would ask me to peel tomatillos and do other easy tasks because she didn’t like us kids to be idle. But I didn’t really get the training until a few years later. One of the elements I learned to make first was gelatin, which makes sense because my family had owned a gelatin business for about 100 years. Then, I took baking classes from a lady down the street to develop my baking skills…

Food has been one of the highlights of my life. In the U.S., it has been hard for me to be the same person I was in Mexico because English is my second language. I can’t always express myself the same way in English as I can and do in Spanish.”

© Copyright Edible San Luis Obispo

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