New Times Student Guide 2017 by New Times Media Group, San Luis Obispo

SEP TEMBER 14 -SEP TEMBER 21, 2017 • VOL. 32, NO. 8 • W W W.NE W TIMES SLO.COM • S A N LUIS OBISPO COUNT Y’S NE WS A ND ENTERTA INMENT WEEK LY

PACKED IN Housing at Cal Poly is getting pretty tight [17]

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CONTEST & EXHIBITION ENTRY FORM [41]

Contents

September 14 - September 21, 2017 VOLUME 32, NUMBER 8

Editor’s note

This week student guide Cal Poly’s dorm situation .................... 17 A guide to Foothill’s food situation .... 20 Cuesta builds up ag program ........... 22 How to get where you need to go ....27 Composting on campus, for campus .... 31 Entertainment on the cheap in SLO ..................................... 32 Move your body in the open space ....................................... 34

news AG City Council asks Jim Hill to step down from sanitation district ............4

opinion We need to take better care of our homeless....................................... 9

arts

OW Week is upon us and so are the Wowies. Cal Poly and Cuesta College are gearing up to take on the students and so are the townies, but what about the students? Who’s helping them gear up? We are, with our annual Student Guide issue! You can read about how closely you will GETTING COZY be bunking with your fellow Mustangs and Cal Poly grapples with hundreds of why [17] ; what the food’s like on Foothill more students Boulevard [20] ; how Cuesta is beefing than anticipated. up its ag program [22] ; whether to catch the bus or stick to your bike [27] ; how composting works at Poly [31] ; where you can get entertained without emptying your wallet [32] ; and the spots to clear your head and take in some natural exercise [34] . This week, you may also learn the details on what Arroyo Grande’s City Council decided to do about its mayor [4] ; the Dick Picks on display at GALA [46] ; and why you need to go to Windrose Farm’s heirloom tomato festival [59].

GALLERY: See the bottom half at GALA ............................................. 46

Camillia Lanham editor

flavor

Every week news

art

News ............................. 4 Viewer Discretion........... 6 Strokes & Plugs ............. 8

Artifacts ....................... 46 Starkey......................... 49 Club Listings ................ 53 Split Screen.................. 54 Reviews and Times ..... 54 Get Out! ....................... 58

opinion Hodin ............................. 9 This Modern World ........ 9 Letters .......................... 13 Street Talk..................... 14 Rhetoric & Reason ....... 15 Shredder ....................... 16

the rest Classifieds.................... 63 Real Estate .................. 63 Brezsny’s Astrology...... 71

Events calendar Hot Dates .................... 36 Special Events ............. 36 Arts .............................. 38 Music ........................... 40 Culture & Lifestyle ....... 42 Food & Drink ............... 44 Squash it like it’s hot! [44]

cover image by Russell Hodin cover design by Alex Zuniga

FOOD: Taste an heirloom .................. 59

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Underestimated Cal Poly and SLO gear up for a larger student population than anticipated

s first-year Cal Poly students line Grande Avenue to lay eyes on their campus for the first time, they’ll most certainly notice a massive construction project towering over the school’s stone-gray entrance sign. It’s impossible to miss: a nearly half-amillion square-foot site with seven, halfbaked three- to five-story structures— which will eventually serve as dorms for 1,450 students. The dorms aren’t ready for move-in this year—that’ll wait another year—but this incoming class of 2021, their slightly older peers, and San Luis Obispo city residents sure wish they were. And while they’re wishing, they’d also ask for Fremont Hall back, a student residence put out of

offers at a higher rate than ever, as well as more upper-classmen who decided to return to school. University officials explained the increase as a miscalculation. A blip. An unintentional deviation from the “steady state” growth plan they’ve committed to publicly. It was a phenomenon that was also experienced at other CSUs (California State University) and UCs (University of California) this year. Administrators are still trying to get to the bottom of why it happened. They believe it’s partially linked to the removal of the “early decision” option for Cal Poly applicants. Early decision was eliminated last year because it supposedly disadvantaged students from low-income

‘This was an unplanned enrollment increase. … I think it will take several years for us to correct it and get it back down.’ Keith Humphrey, Cal Poly vice president for student affairs

commission last year by flooding. Beds are sorely needed because Cal Poly is expecting 800 to 850 more students than it planned for this year, according to recent university estimates (final enrollment numbers won’t be available until October, Cal Poly said). The unanticipated increase consists mostly of freshmen and transfer students who accepted their admission

backgrounds who were reluctant to commit to Cal Poly, the most expensive CSU, before financial aid packages were dealt. While the strategy seemed to work—Cal Poly anticipates a 30 percent increase in under-represented minorities in the incoming class compared to last year’s—it also made the admissions process less predictable, officials said. PHOTO BY JAYSON MELLOM

Now, Cal Poly and SLO are facing at least four years of higher-thanexpected student enrollment before its infrastructure can catch up. “Cal Poly has been planning to be at steady state enrollment for several years until we can add more residence halls, faculty offices, and teaching space. … This was an unplanned enrollment increase,” Cal Poly Vice President for Student Affairs Keith Humphrey explained to the SLO City Council in an Aug. 15 presentation. “I think it will take several years for us to correct it and get it back down.” To make things work for this year, Cal Poly has added 1,000 beds to the Poly Canyon Village and Cerro Vista apartment complexes. In some apartments, that means doubling their capacity with bunk beds (for example, a four-person becoming an eight-person suite). Additional faculty and staff were hired; more study and TOWN AND GOWN Cal Poly Vice President for Student Affairs Keith Humphrey talks to the SLO City Council about the higher-than-expected student enrollment this fall.

ILLUSTRATION BY JORDAN DUNN

classroom spaces were created; the IT infrastructure got boosted; and classes and sections were added and rescheduled to try to accommodate higher demand. While Cal Poly student Erica Hudson and recent graduate Sinead Schouten told New Times student housing was already overcrowded and classes and class sections already too competitive, the school’s administration believes its efforts will suffice. “The physical campus can safely and efficiently accommodate all enrolled students for the coming year,” university spokesman Matt Lazier wrote in an email to New Times, adding that Cal Poly consulted with the state Fire Marshal’s POPULATION continued page 19 PHOTO BY PETER JOHNSON

NOT READY YET These Cal Poly dorms under construction will not be ready to house the 800 to 850 more students the university’s taking on than it expected this year.

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Office to make sure all of the reconfiguring passed fire safety tests. “The university is taking every step to ensure the student experience inside and outside of the classroom meets the high standards our students expect and deserve.” For the city of SLO, the student increase translates to more impacts to neighborhoods, the local rental housing market, and the demand for municipal services like fire and police protection. “We have a lot of impact locally,” SLO City Councilmember Andy Pease told Humphrey following his Aug. 15 presentation. “When we had our chance to meet with the president and go over the master plan, the commitment to us, which we then shared with the community, was steady state [enrollment].” SLO is currently calculating what it thinks the student increase will mean in direct costs to the community. The city will then bring that analysis to Cal Poly in the coming days to negotiate a compensation agreement, which the school says it’s open to obliging. “We maintain an open line of communication with city officials,” Lazier said. “The university is always willing to pay its fair share.” SLO anticipates impacts to its emergency response services, law enforcement, water and sewer, transit service, neighborhood wellness initiatives, and IT infrastructure. “Emergency response is a big one,” SLO Community Development Director Michael Codron said. “We have to monitor that closely and make sure we’re not inadvertently underserving some other part of the city.” In addition to expected increases in the number of noise and alcohol-related complaints and police calls, the presence of another neighborhood impact—long-term off-campus parking—is anticipated. Cal Poly is banning freshmen from bringing cars to campus this year, a decision school officials say was two years in the making. The city is concerned, though, that students will still bring their cars and park them in off-campus neighborhoods that are unmetered and don’t require parking permits. “What’s going to happen is we’re going to get complaints,” Codron said. “We’re going to have to spend a lot more time tagging vehicles and then checking back in 72 hours to see if they’ve moved.” The recent interplay between SLO and Cal Poly over the higher enrollment is just another chapter in the long-standing and ongoing negotiation between the two institutions. Cal Poly has pledged to house 65 percent of its students by 2035. Last year saw a dip in student living on campus—down to 34 percent from 37 percent. While this year could mark another setback in that goal, the university leadership believes it’s still on the right track. The new dorms on Grand Avenue will offer some relief next year. Eventually, Cal Poly plans to require second-year students to live on campus. “We have not dropped that, and plans are continuing to advance,” Humphrey told the City Council. “We’re in a very aggressive campaign with our student body to help them understand the academic value of living on campus.” ∆ Staff Writer Peter Johnson can be reached at pjohnson@newtimesslo.com.

www.newtimesslo.com • September 14 - September 21, 2017 • New Times • 19

BY NEW TIMES STAFF

Foothill’s food show Drive south from Cal Poly and find almost everything your tummy could wish for

oothill Boulevard is almost an extension of Cal Poly’s campus, or, at least, it feels that way sometimes. The restaurants that line the street south of campus are usually filled with students, similar to much of the housing in the adjacent neighborhoods. Foothill food first-timers, here’s a miniature guide to the cuisine that you can stuff your face with while saving a little change in your pocket.

SLODOCO

793F Foothill Blvd. What is it? If the sugary scent of doughnuts wafting in the air isn’t enough of an indication of what’s ahead, the giant decorative doughnuts hanging inside will clue you in. The 24/7 one-stop doughnutsshop has sugar, spice, and everything fried. Quality? All of the classics are present, but SLODOCO steps it up a notch with speciality doughnuts like barrelhouse milk chocolate stout, with beer-infused frosting and a pretzel rim. There’s even vegan and gluten-free options to enjoy. And they’re equal parts delicious and visually appealing. Cost? Doughnuts run between $.50 and $3 a piece, depending on the kind. Deals? If you buy a dozen doughnuts, it’s a bit cheaper at $11.50. For the doughnut holes, cream puffs, and apple fritter bites, which are normally $.50 a piece, three are priced at $2.25. —Erica Hudson PHOTO BY CHRIS MCGUINNESS

Kona’s Deli

977 Foothill Blvd. What is it? Kona’s Deli’s is a longestablished local sandwich shop that serves up a variety of tasty sandwiches made with fresh ingredients. The deli is decorated in a kitschy Hawaiian surftheme, and is a hot spot for hungry Cal Poly students. Quality? This ain’t no Subway. Kona’s sandos are made from scratch with high quality ingredients. According to their website, they even use their own recipes to make the bread they use. Cost? The deli’s selection of specialty sandwiches cost about $7.50. You can PHOTO BY ERICA HUDSON

build your own 6-inch sub for $7.50, or a foot-long for $10.90. Adding a drink, chips, cookie to make it combo costs a little more. Deals? Students can get an “everyday sando” for $6.50 every day between 4 and 7 p.m. The deli also has a different deal for each day of the week, such as offering 10 percent off all sandwiches on Saturday before 11:30 a.m., and 30 percent off on Mondays if you show them your Cal Poly ID. —Chris McGuinness

Milestone Tavern

972 Foothill Blvd. What is it? Hip, gastro pub fare. Think simple comfort food meets fancy eats. Quality? Eh, it can be hit or miss. While they have an impressive 20-something beers on tap (many of which are local), the entrees can be pricy and don’t always deliver (I’m PHOTO BY RYAH COOLEY

The Neighborhood Acai & Juice Bar

973 Foothill Blvd., No. 107 What is it? A delightful offering of cold pressed juices, acai bowls, and smoothies. This is where you go when you feel healthy AF after sweating out of every single pore in your body at Spark Yoga next door and you want to keep the good vibes going. Quality? The juices are organic and the produce is sourced from high-quality suppliers and local farmers, according to the website. Cost? It’s pretty spendy. Expect to part with at least $5 or so for a smaller juice and double digits or close to it for an acai bowl. Deals? If you want to get a pack of bottled juices for a juice cleanse, you can save a few dollars that way. —Ryah Cooley

Nucci’s Pizza

SUGAR AND SPICE SLODOCO is open 24/7 for sweet junkies of every sleeping schedule. PHOTO BY KAREN GARCIA

CORK ’N’ BOTTLE With plenty of options to choose from sometimes you have to go with the classic cheeseburger, fries, and a drink.

looking at you, short rib mac n’ cheese with the overcooked meat for a hefty $15). Maybe wait until Mom and Dad come to visit before hitting this one up. Cost? Appetizers run $7 to $13, salads and sandwiches can cost $10 to $18, and entrees will set you back around $14 to $18. Deals? During happy hour save $2 on cocktails and draft beer weekdays from 4 to 6 p.m. and score a small selection of apps on the cheap. —Ryah Cooley

MILESTONE TAVERN Appetizers like poke nachos and local beer like Barrelhouse’s Mango IPA is where it’s at when dining at Milestone Tavern. PHOTO COURTESY OF THE NEIGHBORHOOD ACAI & JUICE BAR

785 Foothill Blvd. What is it? Yummy and affordable pizza and pasta, galore. Huzzah! Quality? Solid. Nucci’s is way fancier and better than say Domino’s or Fatte’s, but without the steep prices of say Giuseppe’s. Now that’s amore. Cost? Appetizers like meatballs are only $4, pizzas run from $6.45 to $22.75, and sandwiches and pastas will set you back anywhere from $9 to $15.45. A tray of lasagna costs a whopping $45. Deals? From 11 a.m. to 2 p.m. a slice of cheese pizza is only $3, and combos of different slices paired with a salad or sandwich range from $8.75 to $9.75. For dinner a two-topping 12-inch pizza with two salads is $21.95. —Ryah Cooley

Chilie Peppers

GOOD EATS “The Pipeline” is just one of many delicious sandwiches available at Kona’s Deli on Foothill Boulevard. PHOTO COURTESY OF NUCCI’S PIZZA

NUCCI’S PIZZA Delights like this vegetarian pesto pizza await at Nucci’s Pizza.

PHOTO BY KAREN GARCIA

STEAL For just $8 and change the taco salad does not disappoint, the carne asada has just the right amount of seasoning and salsa to treat your taste buds at Chilie Peppers.

THE NEIGHBORHOOD ACAI & JUCIE BAR It’s an acai and pitaya bowl lover’s dream at The Neighborhood Acai and Juice Bar. PHOTO BY PETER JOHNSON

BREAKFAST OF CHAMPS French toast, bacon, and eggs will run you $10 at Charlie’s Place. You can add bottomless mimosas to your Sunday brunch for $14.

791 Foothill Blvd. What is it? Mexican food Quality? This is the perfect spot for huge portions of food—more bang for your buck. You could order just about any plate or combo, eat half and save the rest for lunch tomorrow. I ordered a taco salad with carne asada and it was huge. All the ingredients tasted fresh, and the salsa added a nice kick of spice with every bite. The restaurant is under construction so no outdoor seating, but there’s plenty of space to chow down inside. Cost? My taco salad was $7.99, well worth the price. You could walk into Chilie Peppers with about $12 and get a plate and drink. Deals? Tuesday and Wednesday Chilie Peppers has dollar tacos. From 3 to 5 p.m. Monday through Friday burritos are $6.49. —Karen Garcia FOOTHILL FOODS continued page 21

20 • New Times • September 14 - September 21, 2017 • www.newtimesslo.com

FOOTHILL FOODS from page 20

Cork ‘N’ Bottle Liquor Store & Deli

774 Foothill Blvd., SLO What is it? It’s a one-stop shop for booze of all kinds and a deli that serves everything from cold-cut sandwiches to burgers. Quality? The service at the deli is pretty quick, and the cook along with the cashier were extremely friendly and attentive. They have different burgers, sandos, fried food, and salads to choose from. I went with the classic cheeseburger. It had all the trimmings: lettuce, tomato, onion, cheddar cheese (your choice), thousand island dressing and a quarter pound of beef, but it was no In-n-Out. Cost? My cheeseburger came with fries and a drink and totaled about $7 plus tax. You could easily walk onto the deli with $10 and get the whole package—fries and a drink. Deals? None. —Karen Garcia

Charlie’s Place

981 Foothill Blvd. What is it? American/Mexican restaurant and bar Quality? A dependably tasty, budgetfriendly, comfort-food joint. Charlie’s has all the breakfast classics, tacos, burgers, sandwiches, wings, burritos, salads—you name it—as well as great deals on drinks (yes, alcoholic drinks so bring your IDs). It’s got a bar, an outdoor patio, and a fun atmosphere (check out the karaoke and trivia nights). Sure, the food isn’t Novo or Luna Red, but it usually doesn’t disappoint and your wallet stays intact. Cost? Great value when compared to other restaurants/bars around SLO—at a recent breakfast visit, I got cinnamon French toast, bacon, and eggs for $10. Deals? Sundays, bottomless mimosas are $14 per person. On Saturdays, bloody marys and screwdrivers are $5. Taco Tuesday is $1.25 tacos and $2.50 Coronas; Wing Wednesday is $.75 cent wings. Offers both morning and evening Happy Hours. —Peter Johnson

Taj Palace

795 Foothill Blvd. What is it? Killer Indian food that you can have for lunch and dinner. Quality? You might not always get the fastest service, but the food is top notch. The veggie samosas are flaky, savory, and delicious. I personally really like the vegetable pakora (deep fried, with savory Indian spices). The chicken tikka masala does not disappoint, and the buffet is not bad at all. Plus, the naan is fresh, hot, and comes in flavors from garlic to paneer. Cost? Apps, soups, salad, and naan run from $1.95 to $7.95. Main dishes run from $8.95 to $17.95. Deals? Daily lunch buffet and Tuesday dinner buffet. ∆ —Camillia Lanham

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BY KAREN GARCIA

Planting seeds

PHOTO COURTESY OF CUESTA COLLEGE AGRICULTURE INSTRUCTOR DEAN HARRELL

Cuesta College builds the foundation for an agriculture community in both its north and south county campuses

griculture plays a huge role in feeding the growing world and contributing to the changing economy. For Cuesta College professor Amy Stapp, the greater impact that agriculture has on the world has influenced her life and she now works to teach that idea to her students. She is also one of the many professors helping to create an agriculture community on Cuesta’s campuses with new courses, a degree, a plant facility, and a collegiate club. Stapp grew up in the San Joaquin Valley and was immersed in the family business, dairy processing. She later held a marketing position for Foster Farms in Livingston, California, where she covered the fresh chicken department. But being in charge of the brand didn’t limit her from connecting with and learning about the other departments at Foster Farms’ headquarters. She was able to dip into the sales, operations, purchasing, and fi nance departments. “The dynamic nature of selling a product with a 10-day shelf life really gave me a sense of the dynamic nature

of agriculture. It’s moving, it’s changing, and it’s alive,” she said. All of these departments work together to bring a product to the tables of many homes. That network has really stayed with Stapp, and it’s something that she instills in her students. Within Cuesta’s agriculture business program, Stapp teaches an intro to business course that looks into the different pieces and parts that make up a business. “When I teach my class, we talk about that reality that agriculture feeds the world and how much is going on in terms of innovation,” she said. “Some students really connect with that idea and feel really purposeful in their studies.” The agriculture business program is relatively new to the college. Stapp said it’s 2 years old with about 237 students declaring ag as their major. “We developed this program really recognizing the nature of this community and the high school programs that are very rich in agriculture,” she said. The program is expanding for the fall CUESTA AG continued page 24

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CUESTA AG from page 22

2017-18 semester with a new associate degree in plant and science and a certificate in agriculture mechanics. The degree is for students who are interested in ag and want to go the science route, whether it be horticulture or veterinary. The mechanics certification enables students to excel in the operation of machinery used in the trade, opening the doors for later courses in industrial power. Cuesta’s North County campus is constructing a new plant facility that includes a green house, and it’s nearing completion. There, students will be able to take a lecture and lab course that deals with the ins and outs of plants and the soils that help them grow. The college’s students will also be able to take some of the courses associated with the plant and science degree, such as the new soils and plants class, as part of their general education. “You don’t have to be an ag student to be able to get your hands dirty and grow some plants, understand the makeup of different soils, and what it takes to grow things,” Stapp said. Stapp has also been a key leader in forming a college chapter of the Future Farmers of America. Cuesta Future Farmers of American (CFFA) is a part of a national organization that specializes in agricultural education

and prepares students for successful careers and continued information on the growing field. Kourtney Russel, a current student at Cuesta with a declared major in ag business, is the current president of CFFA. She’s seen the agriculture program flourish for the college and believes that starting an FFA chapter has helped the program grow. Members get together to talk about current events within the broader ag community, what they can do to give back, and listen to guest speakers who come in as well. “I think a lot of people are excited because it builds an ag community on campus and it’s great for networking,” Russel said. Being a member of the chapter can give the students a leg up on meeting industry leaders and attending association mixers. Russel said that last year students were able to attend the Cattle Women’s Association mixer. “We’re lucky to have a county that is so diverse with all the different things we can produce and all the people we get to know from all the different niches in the industry,” she said. Δ Staff Writer Karen Garcia can be reached at kgarcia@newtimesslo.com.

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24 • New Times • September 14 - September 21, 2017 • www.newtimesslo.com

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An anthology of 14 science fiction short stories written by H.W. Moss www.newtimesslo.com • September 14 - September 21, 2017 • New Times • 25

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How are you getting to Cuesta? Walk? Nope, that’s not even doable.

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Ride the RTA bus!

For an efficient, affordable and safe route to Cuesta take RTA Route 12 or Route 14.

The SLO Transit app makes tracking your next bus easy. 26 • New Times • September 14 - September 21, 2017 • www.newtimesslo.com

Visit our website for schedules, stops and to purchase passes. Passes are also available for a discount at the Cuesta cashier.

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Calling All Cars

BY CHRIS MCGUINNESS

Getting around The pros and cons of getting to campus

t’s a new school year for all you bright-eyed Cal Poly SLO and Cuesta Community College students, and whether you are returning for yet another year, or embarking on your college experience for the first time, there’s a lot to think about before you sit down to your first class. At some point you’re going to have to figure out exactly how to get yourself to and from your respective campuses. Lucky for you, SLO offers a wide array of transportation options. Even luckier for you, New Times has taken it upon itself to lay out the good, bad, and ugly aspect of each so you can make an informed decision and get to your classes on time, thus avoiding flunking out and brining shame and disgrace upon your family name. You can thank us later.

Drive yourself

The first and most obvious option is to drive yourself in your own car. This is California after all; a state that— despite its size and population—is almost pathologically averse to public transportation. As a student, having your own car gives you the freedom to go where you want, when you want, putting the control of your ability to get to Cal Poly or Cuesta firmly in your hands instead of at the whims of occasionally unreliable buses, expensive rideshare apps, or flaky friends. But rolling around on your own set of wheels isn’t always a cakewalk. For starters, Cal Poly isn’t allowing freshman to bring their vehicles on campus, so if this year at the university is your first, you are out of luck. Even if you are able to bring you car onto Cal Poly’s campus, it’s going to cost you. If you live on campus, an annual parking permit will set you back $600. Non-resident Cal Poly students can purchase temporary permits for as little as $5 for the day or $415 for an annual permit. Cuesta College’s student parking fees are more reasonable: $2 at one of the

pay stations will get you a daily pass; a semester pass will set you back $30. But finding a parking space, especially during peak class hours, is going to be a battle, so try get to campus early or the only thing you will be learning is new colorful swear words to scream as you circle the packed parking lot for the 20th time. If you don’t have a car, you also have the option of jumping headfirst into the “gig economy” and using rideshare apps like Uber and Lyft, but the cost can add up and getting a ride is still based on availability.

Take the bus

Using public transportation will save you the headache and cost of dealing with oncampus parking, and taking another car off the road is slightly more environmentally friendly (Al Gore would be so proud!). The SLO County Regional Transit Authority operates fixed routes that span from Santa Maria to San Simeon. Bus routes 12 and 14 both run to and from Cuesta’s SLO campus. The RTA also offers three routes that stop at Cal Poly. According to the RTA’s website, fares vary based on routes but range from $1.50 to $3. Cal Poly students can get 30day passes, which are subsidized by the university, and Cuesta College students can use any fixed route for free from Aug. 22 through Sept. 1. The cost of the unsubsidized RTA 30-day pass ranges from $44 to $64. SLO Transit also operates its own bus service within the city, which Cal Poly also subsidizes for its students, making the service free. Unfortunately, the city buses do not have routes to Cuesta’s SLO campus. But relying on pubic transportation means you are at the mercy of bus drivers, fixed scheduling, and the number of fellow riders. Scuttlebutt from students in the area is that during certain periods, midterms and finals especially, the buses can fill up fast, and may not be able to pick you up. One student said they made sure to catch a bus up to two hours prior to their class time at Cal Poly in order to get a seat.

Ride a bike

If you live close enough to your respective campus, riding a bicycle is a viable and cheap alternative to cars. It can even be combined with local bus services to get you where you need to be. Just imagine the feeling of cruising down one of SLO’s bike lanes with the wind in your hair while cranky, sedentary motorists stuck in traffic glare at you, envying your two-wheeled lifestyle! As a bonus, SLO is an incredibly bikefriendly city, and sports 75 miles of bike paths, bike lanes, and on-street facilities. Cuesta offers bike racks at its SLO Campus. Cal Poly is something of haven for cyclist students, boasting 6,500 bike rack spaces, and allowing students to rent secure bike storage lockers for $75 a year, or $25 a quarter. But riding a bike also means sharing the road with California’s notoriously terrible drivers, leaving minor and serious collisions, injuries, and in the very worst cases, death, a possibility. Your best bet is to learn as much as you can about bike safety through the very informative Bike SLO County website, and stay safe and vigilant out on the roads. In addition, while the there are wellmarked bike lanes and routes to Cal Poly, biking to Cuesta means choosing between riding on the narrow, two-lane O’Connor Road or sharing the road with speeding vehicles hurtling themselves down Highway 1. It’s pretty dicey.

OPERATION CLEAN SWEEP

MAKE YOUR SWEEPING COUNT Move your car oﬀ the street on sweep day

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Hitchhiking Just no.

In summation

It’s clear that there is a host of ways to get yourself to class each day, no matter how close or far you live from campus. Like a roller coaster, each has its ups and downs. As a student, your best bet is to pick the mode of transportation that best suits your living arrangement, class schedule, and financial situation. Δ Staff Writer Chris McGuinness will fight you for the last parking spot, and can be reached at cmcguinness@newtimesslo.com. PHOTO BY JAYSON MELLOM

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SierraVistaRegional.com 28 • New Times • September 14 - September 21, 2017 • www.newtimesslo.com

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4119 Broad St. • 805-439-4096 • SLOlaw.org 30 • New Times • September 14 - September 21, 2017 • www.newtimesslo.com

BY ERICA HUDSON

From the ground up Where you put your trash is an important step toward making Cal Poly a zero - waste campus

s Cal Poly pushes for a zero-waste future, the hardest part for the university is controlling the everyday stuff: the stuff that students, teachers, and faculty touch on a daily basis that might end up in the trash when it shouldn’t. There are many sets of trash, recycling, and compost bins stationed in densely populated areas around campus like the University Union, Kennedy Library, and the dining halls. But some students have questioned whether or not the compost actually makes it to a proper facility or if it ended up in a landfill. “We hear these rumors of, ‘They’re collecting compost and sending it to a landfill,’ and in some cases that’s true, especially with events. In events, we see really high contamination rates,” said Kylee Singh, sustainability coordinator for Cal Poly. In areas where the composting is more

controlled, like the dining kitchens, food scraps are composted. More than 100 individual composting bins were distributed to apartments in Poly Canyon Village and Cerro Vista this February. At events, there is a higher volume of people throwing materials that could be composted or recycled in the trash and vice versa, but no one is there to go through the trash to separate out all the components at the end of the day. Santa Maria-based company Engle & Grey collects compost from food facilities on campus. The company told Cal Poly that the contamination rates from the bins “was too high for them to take,” according to Singh. In separating out the bins, they found high levels of trash mixed in with the compost. The highest rate of contamination that Engle & Grey will accept is 2 percent. During the last school year, each large compost bin got a laminated

green note stating that the Zero Waste Collaborative on campus was notified that the regional composter “will no longer be able to collect any items other than food scraps.” They no longer were able to compost biodegradable utensils, and were “actively exploring all options to reinstate full composting services.” In the past five years, the recycling rates on campus have decreased, and trash audits are often filled with recyclable papers, plastics, and metals. Singh said that in order for students to get better with composting, they’ll have to start by learning what materials go in each bin. “It’s a really challenging piece of managing how people interact with their waste, and you only get a few seconds to convince someone one way or another,” Singh said.

PHOTO COURTESY OF CAL POLY AG OPERATIONS DEPARTMENT

LOCALLY MADE Cal Poly compost is made by students—by the campus, for the campus. It’s sold locally and supplies campus landscaping services and the organic farm.

Organic matters

Consistent with the “Learn by Doing” motto, on-site composting took off at Cal Poly in 1997 when Dr. Doug Williams turned the small operation into an enterprise project for bioresource and agricultural engineering students. Today, Agricultural Operations Department staff and student employees oversee the composting unit. Overall, they tend to more than 6,000 acres of Cal Poly farmland and the Swanton Pacific Ranch, composed of 3,300 acres. In a year, they will process more than 10,500 cubic yards of manure, ground-up green waste, and wood chips that results in 3,500 cubic yards of finished compost. “The composting operation helped us create a product that’s a benefit to our farming operation on campus; it also allows us to market and sell up to 1,000 yards of composting regularly,” said Kevin Piper, director of Cal Poly agricultural operations. The compost produced by agricultural operations is separate from the food waste compost monitored by the Zero Waste Collaborative. It is a manurebased soil additive and is used primarily by landscaping services and in the organic farm. To produce large volumes of compost, the department uses windrow composting methods, where organic matter is piled into long rows and mixed with a rusty red turner that hangs over them, redistributing everything to maintain an even temperature. The mix is turned five times within a 15-day period. A temperature of 130 degrees Farhenheit or higher needs to be maintained for the duration to kill off any harmful bacteria or viruses. “We have to be really cognizant of the fact that when we’re composting, we’re managing that process and managing the moisture content,” Piper said. The finished product is sold in 8 pound bags at the plant shop, and bulk orders are available by request. Cal Poly compost is certified organic by the CDFA’s Organic Input Materials Program, registering fertilizer material to be used for crop and food production. Δ Reach contributor Erica Hudson through the editor at clanham@newtimesslo.com.

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www.newtimesslo.com • September 14 - September 21, 2017 • New Times • 31

BY RYAH COOLEY

Out on the town and all out of cash Enjoy the arts and entertainment scene in SLO on a budget

ometimes Netflix and chill is so … not chill. Getting out of the dorm and onto the streets of San Luis Obispo for a night of seeing a movie, catching a play, or enjoying live, local music doesn’t have to come at the expense of blowing your ramen budget, though. Check out our favorite deals and steals for enjoying a little arts and culture in SLO.

Art After Dark

FILE PHOTO BY NEW TIMES STAFF

The Palm Theatre

PHOTO BY JASYON MELLOM

THE PALM For movies the big theaters miss and the best popcorn in town, stop by The Palm Theatre. PHOTO FROM DOWNTOWN CENTRE 7 CINEMA’S FACEBOOK PAGE

Downtown Centre 7 Cinema

DOWNTOWN CENTRE Watching a movie in a reclining chair is just as cozy as catching a flick at home.

ART AFTER DARK Check out art on display at spots like the San Luis Obispo Museum of Art on the first Friday of the month.

ENTERTAINMENT continued page 32

MORRO BAY

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The Golden Age

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DECONSTRUCTING THE BEATLES SGT. PEPPER ALBUM (NR) Weekend performances From September 8 to October 1 FRI/SAT 7:30 pm – SUN 3 pm Reservations Call 805-927-3877 Or BrownPaperTicketing.com

More shows: pewterploughplayhouse.net

828 Main Street – Cambria 32 • New Times • September 14 - September 21, 2017 • www.newtimesslo.com

1007 GRAND AVE · 489-2364

Stadium Seating

Nat Wolff/Reese Witherspoon/Lake Bell

Home Again

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(2:00) (4:30) 7:00 LOOK US UP ON

Friday September 15th thru Thursday September 21st

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RUMBLE: THE INDIANS THAT ROCKED THE WORLD (NR)

Weekdays except Mon: 4:15, 7:00 Sat-Sun: 1:30, 4:15, 7:00 No Shows Mon.

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EARLY BARGAIN SHOWS DAILY

Downtown Paso Robles Main Street Association presents . . . ENTERTAINMENT from page 33

PHOTO FROM SUNSET DRIVE IN’S FACEBOOK PAGE

Sunset Drive-In

DRIVE-IN Watching a movie in bedtime attire from the comfort of your car at the Sunset Drive-In is a pleasure not to be missed.

20 th Annual

Anglim Winery Artisan Restaurant Basil Thai Restaurant Berry Hill Bistro Bless Your Heart Bakery Blue Moon Southwestern Grill Brown Butter Cookie Co. CaliPaso Tasting Room Cold Stone Creamery Catch Seafood Bar & Grill Derby Wine Estates Fish Gaucho F. McLintock’s Saloon Frolicking Frog Cellars Good Times Café Kreuzberg Coffee Company Lusso Della Terra Cellars Marv’s Original Pizza Co.

Odyssey World Café Orale Taqueria Pappy McGregor’s Pub & Grill Pasolivo Paso Robles Inn Steakhouse Pine Street Saloon Red Scooter Deli Rocky Mtn. Chocolate Factory SLO Sweets Spice of Life Seven Oxen Estate Wines Taste in the Alley Thomas Hill Organics Touch of Paso Tudor Wine Tasting Room Vivant Fine Cheese We Olive Paso Robles Wine Boss Beer & Wine Lounge

Saturday, Sept. 16th

PHOTO COURTESY OF DERRICK “RAS DANNY” REID

FREE MUSIC Reggae acts like Ras Danny and the Reggae All Stars frequently stop by the Frog & Peach Pub in downtown SLO.

Taste of Downtown 2017

11 am - 4 pm • Passes $25 (Visa/MC/Discover Accepted) Call Paso Robles Main Street

805-238-4103

Your

Free Music

Pass entitles you to:

· Samples from 35 restaurants and wine-tasting rooms: 11 am to 4 pm · Arte de Tiza: Chalk Art 8 am · DJ: 11 am - 4 pm Thank you to these business for supporting this event. . . . KPRL 1230 AM Paso Printers • Paso Telecom

SLO Repertory Theatre

Arte de Tiza Sidewalk Chalk Art Sponsored by PR Art Assoc.

STARTS 8 am

Arte de Tiza SPONSORS: PPaso Robles Art Association, Paso Robles Optimist, Thaddeus Sherman Masonic Lodge #196, Rita’s Rainbow and HomeZones Realty

A Paso Robles Main Street Association event~

PHOTO COURTESY OF SLO REPERTORY THEATRE

The hilarious new musical set in Pismo Beach

The melodramatic classic by George M. Cohan

PLAYING ON ALTERNATE NIGHTS. NEXT WEEK: THE PHANTOM OF THE MELODRAMA

SLO REP Take in classic shows like Thornton Wilder’s Our Town at the San Luis Obispo Repertory Theatre.

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www.newtimesslo.com • September 14 - September 21, 2017 • New Times • 33

BY CAMILLIA LANHAM PHOTOS BY CAMILLIA LANHAM

Take a hike

Almost smack dab in the middle of town, you get views of SLO on all sides up the rocky-covered expanse to this morro in the South Hills, as well as glimpses of a water storage facility and a radio tower. It’s pretty easy with less than 600 feet of elevation gain. You can turn the 1.5-mile out and back hike on the Ridge Trail into a loop by traversing over the morro’s summit and down the steep terrain on the other side, turning right onto the Stoneridge Trail, and swinging around the base. Want to make it even longer? You can access the lower hill above the water tower, which is a short hike to some prayer f lags. Get to the Ridge Trail off Exposition Drive, and the Stoneridge Trail starts off Bluerock Drive above Stoneridge Park.

Get out of the dorms and into the open space

MORRO VIEW Take the Mariposa Trail into the Irish Hills for a sweet view of the Nine Sisters, volcanic peaks that stretch from San Luis Obispo into Morro Bay.

icturesque, oak-studded hills: it’s the cliché that surrounds San Luis Obispo. But it’s true—the open spaces surrounding the city are beautiful, spring, summer, or winter, and they’re just asking for you to venture into them. There are too many to count, and I’m only including my favorites in this quick-and-dirty rundown of trails that are within reach, whether you have a car, bike, or need to take the bus.

Reservoir Canyon

This is a favorite of mine, with creek side hiking, a waterfall, sweeping views that stretch from San Luis Obispo to Pismo Beach, wildflowers in the spring, a tree swing, a radio tower you can climb, and a rocky bench built into the side of the hill. But, if you want to beat the crowds and the heat, it’s best to get your butt out of bed early on a Saturday or Sunday. You can reach Reservoir Canyon’s summit from one of two trailheads. Take Highway 101 north of San Luis Obispo, turn right on Reservoir Canyon, and take until it dead ends at the trailhead for a 5.6-mile up and back with 1,350 feet of elevation gain. Or take Lizzie Street to its dead end behind San Luis Obispo High School for a steep 4.1-mile up and down High School Hill with 1,492 feet of elevation gain. My friend calls it the “hill from hell.”

Johnson Ranch Open Space

Looking for something quick after school (work) during the middle of the week? This frequently hiked loop is kind of perfect for a late afternoon jaunt. It’s a mellow meander through oak groves and open grassland, a stint alongside a couple of creek beds (they run in the spring), and the option to head into the Irish Hills. Occasionally, you’ll encounter a cow or six. Watch out for mountain bikes. You can make it shorter or longer, depending on how much time you have. It can be a 3-plus-mile loop or a 2.5-mile loop with a couple of hundred feet of total elevation gain, but it’s definitely an up and down, up and down, up and down sort of hike. Take Highway 101 south, get off on South Higuera Street exit, and take a left onto Ontario Road to run right into the trailhead’s parking lot.

South Hills Open Space

Bishop Peak Open Space can be accessed from a number of spots near Los Osos Valley Road. Careful not to get lost, though. Most trailheads have a map for you to check out upon entry, and the different trails are labeled with telltale wooden stakes. My personal preference is the Mariposa Trail off Prefumo Canyon. You can takes the uphill climb to Morro View—it has views of, yes, the morros (volcanic peaks, but not volcanoes) from San Luis Obispo to Morro Bay (also known as the Nine Sisters, and yes, there are nine of them). It’s a little more than 3 miles out and back with less than 1,000 feet of elevation gain, and you can even make it a loop by cutting back down the Bog Thistle Trail, which switchbacks down through a rare thistle only found in San Luis Obispo. Of course, you can make your hike as long as you’d like in this trail system, you’ve just got to be out by dark.

If you can beat the crowds at this most popular hike in SLO, it’s a beautiful place for a climb up to the tallest, most boulder-covered morro (and people do rock-climb out there). On the weekends, Bishop Peak is crawling with folks looking to move their bones. I’m not saying you should, but you could skip class one morning and head up the approximately 4-mile round-trip trail with more than 1,000 feet of elevation gain. There are three access points: Highland Drive, Patricia Drive, and Foothill Boulevard. Don’t feel like climbing? You can catch the Felsman Loop Trail around the base of Bishop, which meanders through oaks, creeks, and cactus with views toward Morro Bay and the edge of SLO. Δ Editor Camillia Lanham is always looking for the next hike at clanham@newtimesslo.com.

Irish Hills Natural Preserve

These hills are seemingly boundless, and definitely alive with oaks, chaparral habitat, and even a “bog.” Lots of mountain bikers love the trail system out here, which

RANDOMNESS The hike up the Reservoir Canyon Trail is more than just an uphill climb. You can find a metal teepee, a tree swing, and a stone bench along the way.

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SEEKING SERENITY Find your inner peace in the South Hills Open Space with a hike on the Ridge Trail, the Stoneridge Trail, and a side trip up to the hill where wind-torn prayer flags flap in the breeze.

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