Living Lavishly on the Central Coast Volume 15

Editor’s Letter

Fall is my favorite season. I’m a little biased because my birthday is in October, but how can you not love it? The weather starts to cool down to just the right temperature. The local felds and orchards are bursting with insanely delicious fruits and vegetables. And the food—sweet harvest—the food! From fresh-baked apple pies and pumpkin spice lattes to steaming bowls of soup and Grandma’s holiday stuffng, it all tastes so good.

The combination fosters a truly heart- and belly-warming experience. But have you ever stopped to think about all the work that goes into making those delicious memories? Not just the shopping, cooking, and decorating, but the planting, growing, and harvesting. The Central Coast is home to thousands of hardworking farmers tasked with getting our food from their felds to our tables. For Volume 15 of Living Lavishly, we decided to shine the spotlight on our local agriculture community as a “thank you” for everything they do. Enjoy the fruits of their (and our) labor!

Amy has 15 years’ combined experience in writing, editing, marketing, and education. A journalism graduate of Cal Poly, San Luis Obispo, she started her career as a reporter for the Santa Maria Sun and worked her way up to Managing Editor. She also served as Program Director at the Santa Maria Valley Discovery Museum and is current ly the Content Creator at Simply Clear Marketing and Media. In her free time, she enjoys spending time with loved ones, birdwatching, baking, and working on her series of children’s books about her cat, Tortilla.

Executive Editor

This photo was incorrectly attributed in the last issue of Living Lavishly. The photographer is Fiona Carlsen.

Amy Blasco

Amy Blasco

Contributors

Victoria is a fnancial coach on the Central Coast of California. She helps clients develop fnancial clarity, a strategic plan, and additional revenue streams. When she’s not working with clients or writing her latest book, she’s exploring the Central Coast with her husband and 2 boys. For more information go to: victoriasexton.com or email vsexton@victoriasexton.com.

Wendy is a four-time Emmy Award-winning journalist; travel, wine and lifestyle writer; diabetes research event planner; and mother of two. Formerly a TV news anchor, reporter and producer at KSBY and KCOY, she segued to newspaper and magazine writing; event emceeing; and volunteering for Sansum Diabetes Research Institute. She loves her friends and family; her two dogs; walks on the beach; wandering wine country; and sushi.

Since relocating from Bakersfeld to the Central Coast, Judy has repurposed her public relations company, Salamacha PR Strategies, to write for multiple publications, including the Bay News, Sun Bulletin, SLO Tribune, Estero Bay News, and Living Lavishly Magazine. She directed the Central Coast Writers Conference for fve years while co-authoring Colonel Baker’s Field: An American Pioneer Story (Bear State Books, 2013). Find her blog collection of articles at www.judysalamacha.com.

A professional photographer since 1995, Steve has cap tured countless Central Coast businesses, landscapes, and landmarks with his camera. He owns his own business, www.semillerimages.com, and worked as the staff photog rapher for New Times Media Group from 2007 to 2014.

Trisha is a freelance photojournalist and professional photographer out of Paso Robles and specializes in landscape, portrait, lifestyle, and custom contemporary photography.

Camay Arad

Camay is the founder of the Chameleon Style® Design Method and the designer of Changeable Chameleon Fine Furniture. She is surrounded by the people and fabrics she loves daily in her design store located in Grover Beach. Visit them at www.chamelonstyle.com.

Laura is the owner of 101 Wine Tours, Inc. and a Certifed Sommelier who makes visitors’ wine excursions on the Central Coast truly unique. She often incorporates local olive oil makers, boutique wineries, and craft distilleries on her tours. From what to wear to what to eat along the way, 101 Wine Tours plans every last detail to organize the perfect wine tour.

Victoria Sexton

Judy Salamacha

Trisha Butcher

Wendy Thies Sell

Laura Jeffrey

Steve E. Miller

Around the Home

In the Kitchen

7 Steps to Visualizing Your Dream Landscape

Rustic Italian Farmhouse in Creston

Fall in Love with These Festive Fabrics

A Beachy Holiday at Home

Bring a Farm-to-Table Feeling to Your Home

Bread Bike: From Passion Project to Bakery Popular Pies

Pequín is a Fiesta in Your Mouth Fall/Winter Recipes

What’s in Season? Fall & Winter Edition

How to Avoid the Holiday Hangover 18 24 28 32 34 80 86 92

Inspired by Life

Donkeys Living Lavishly Making a Splash with Seaweed

Olive the Family Exploring New Depths

Living Lavishly Farm to Table Guide

How Does Your Garden Grow?

The Life of a Talley Farms Bell Pepper

6 Spectacular SLO County Farmers Markets

Staff Picks: Our Favorite Farmers Markets

Hotels to Make Home for the Holidays 30 Years of Harvest on the Coast Hidden Gems

615 Clarion Ct. #2

San Luis Obispo, CA 93401

Phone (805) 543-6397

LivingLavishlyMag.com Winter 2022 Colhouer Lani Colhouer David DiazPUBLISHERS

EXECUTIVE EDITOR & CONTENT STRATEGIST

Amy Blasco

ASSISTANT EDITOR

Molly O’Brien

MARKETING & DESIGN

Christi Downs

George Hallam

Katie Korgan

Tina Mitchell

Angela Nelson Aidan Webber

DIRECTOR OF MARKETING OPERATIONS

Kelley Braga

CONTRIBUTING WRITERS

Camay Arad

Andrea Chavez

Cindy Bevans

Recycling Note

Tyler Ellison

Laura Jeffrey

Molly O’Brien

Charlotte Ross

Wendy Thies Sell

Judy Salamacha Victoria Sexton

This magazine is 100% recyclable. It can be put in blue recycling bins, dropped off at the SLO County Library (if this issue is less than a year old), or even mailed to MagazineLiteracy.org, which distributes old magazines to children, teens and adults who are at risk of illiteracy.

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7 Steps to Visualizing Your Dream Landscape

By Tyler Ellison Photos courtesy of Madrone Landscapes

Plants make for a dynamic and vibrant landscape. Showy fowers bloom in windows during spring or summer. Deciduous trees will sport vibrant new growth in spring, yet revert to bare branches in winter. Successful landscapes plan for this seasonal evolution of a space.

Other elements of the designed landscape are more stable: hardscape, such as concrete and stone, tables and chairs, pergolas and fre pits, gravel mulch, and water features.

Combined with thoughtful plantings, they take on a special character throughout the seasons of the year.

What if your landscape has none of these things? What if your landscape boasts a massive lawn bordered by shabby plantings and cracked fatwork? How can you get from your current, run-down reality to the fnal vision for a space? Where to begin?

The steps below move in sequence, from easiest to most complex. Halfway through, technical and design expertise begins to play a greater role. But don’t be discouraged! Coming to a landscape designer with ideas and inspiration will make the process smoother and more enjoyable! More importantly, time spent exploring, collecting, and considering preferred landscape styles will direct design exploration toward a clearly defned vision.

One of the best ways to kick off a design effort is to take a walk around the neighborhood. Take a friend or family member along and critique the landscape types and styles. Better yet, discuss the desirable and undesirable elements: the plants, materials, and the edges and joints that stand out. Bring a notebook to make lists and a phone to take photos. Take a short video or two, recording the landscape areas while talking.

“Neighborhood” is a relative term; consider expanding the search to neighborhoods in the vicinity. Most towns have multiple pockets of unique or inspiring architectural styles and landscape designs. More recent developments might have the hot, new low-water planting palettes; historic districts might have a variety of styles incorporating local materials and time-tested layouts. Consider the orientation of structures in the landscape and pay attention to how similar spaces are used within them.

Explore The Neighborhood Collect Inspirational Imagery

Once perusing the real landscape projects in your area, move to the digital universe. In addition to print publications like Living Lavishly, the internet and even social media provide a wealth of landscape inspiration. Several platforms are built around curating image content—these include Pinterest, Houzz, The Spruce, HGTV, Instagram, and more.

Even a simple Google search will turn up a trove of landscape images across all types of styles and climates. For inspiration that’s appropriate for a drier region like the Central Coast, adding keywords such as California, Native, Mediterranean, Drought Tolerant, and Desert will help, especially with plant species.

The digital exploration phase is a great opportunity to familiarize yourself with a network of frequently used terms—modern versus rustic, drought-tolerant versus xeric, low-maintenance versus lush and colorful, or turfgrass versus ornamental grass. An understanding of these terms can give clarity when communicating with others, especially designers, architects, and contractors.

Assemble a Palette of Materials

After collecting images and notes for inspiration, it’s time to organize. Begin by saving all important photos and web links to specifc materials or products. This will help save time later on. Start narrowing down style and identity; lay the photos out, either on a table or on your computer. Identify the imagery that best captures your ideal feeling or vibe and begin culling the least cohesive images. There are various ways to organize a material palette, but one simple approach involves a breakdown into three categories:

Character: Character photos contain a mix of elements, including furniture, architecture, vegetation, and landscape. These images are often broad angles and represent a particular style or sense of place.

Hardscape: Hardscape is the structure and backbone of a site—walls, fatwork, fountains, walkways, boulders, rock mulch—anything that is installed once and stays put. Hardscape elements are typically the biggest-ticket items, consistent throughout all seasons, and relate closely to building layout and materials.

Plant Palette: Plants breathe life into a space yet come with a unique set of opportunities and challenges— not the least of which is the need for the proper combination of sun, soil, and water. Taking plant inspiration from the neighborhood is often one of the best ways to fnd climate-appropriate plant selections. Even so, the microclimates within your property (particularly sun and wind exposure) may differ and affect plant viability. A palette based on the desired look can be combined with a designer’s horticultural know-how to develop a specifc plant list.

Develop a Concept Plan

After all this preparation, it’s fnally time to begin design. Be advised, this is where the little details about your site begin to matter. Developing a concept starts with a properly scaled base map. That includes measuring locations of utilities—electrical, water, gas—as well as existing plants and trees, buildings and hardscape edges, changes in elevation, and more. A good plan starts with an accurate base map. If in doubt, hire a professional surveyor or designer to get it right.

Every concept plan is unique. For most landscape designers, the concept plan is an approximate drawing of all the proposed elements. At this stage, it’s important to locate key features such as shade trees and shrub areas. The exact quantity and size is less important. Grab some paper and start sketching with a pencil. Work through a few options and then get a thicker pen out to trace fnal shapes. Jot down notes for each unique piece to help communicate your vision.

Sketch Landscape Vignettes

A plan drawing gives a great bird’s eye view, but it doesn’t really show you what the landscape feels like from the ground. A sketch or “vignette” of a view can be a powerful visualization tool. In fact, this can be helpful before, during, or after development of the concept plan.

One powerful shortcut to developing vignettes is drawing over a photo. A professional program, such as Adobe Photoshop, can help produce high-quality vignettes, but a hand-drawn sketch on paper or a tablet is great too. If you’re going the digital route, try lightening the background image or adjusting it to black and white to help make your drawing pop. For analog, use thick dark lines and bright, colorful markers to create contrast.

Experiment with 3D Modeling

While some people have natural creative impulses, others might need to take a more technical or mathematical approach. In recent years, free and low-cost 3D modeling software has emerged as a powerful tool for visualization. Google Sketchup is a popular, user-friendly platform for 3D design of all sorts, landscape included.

At this point, an accurate base map is critical. Property lines, building footprints (including doors and windows), trees, walls, and edges of existing hardscape elements will be important to note. Adding curves and slopes can be more diffcult. But even if your landscape area isn’t perfectly straight, it’s still smart to get a basic layout of all the pieces.

Render in Photorealistic Detail

Use digital rendering technology to create 3D images that capture the elements and even the feeling of a landscape. Simple 3D models can be combined with extensive libraries of textures, plants, environments, and more to produce incredible results. Lumion is a program that has emerged as a very user-friendly yet powerful tool for landscape visualization.

Most homeowners can easily explore their neighborhood, collect inspirational imagery, and assemble a palette of materials. If the rest of the steps sound like a bit much, that’s not a problem! Landscape designers will be familiar with what it takes to get your ideas all the way to installation.

For more information, please visit madronelandscapes.com.

Tyler Ellison is a landscape designer for Madrone Landscapes. He is a graduate of the Landscape Architecture program at Cal Poly SLO. With a personal portfolio that extends through fne art, terrariums, and furniture, his detailed yet practical design approach ensures that fresh ideas are buildable and unique.

Living Lavishly

CASA DOLCE CASA

Rustic Italian Farmhouse in Creston

Architect: Andy Homan (original design)/Ken Nagahara (addition)

Builder: Plemons Construction

Landscaping: Madrone Landscapes

Photography: Trisha Butcher

By Amy Blasco

Welcome to Italy… in San Luis Obispo County! It’s often said that the Central Coast enjoys a temperate, Mediterranean climate. Designers and builders took that shared weather to heart when they created this beautiful, 20-acre estate. Likewise, the thoughtful landscaping takes local aird climes into consideration as well.

Living Lavishly recently chatted with the property owners to learn more about the inspiration and thought process behind this gorgeous home.

Gone Native:

When the current owners of this Rustic Italian Farmhouse in Creston bought the property 5 years ago, all of the front landscaping was lawn. This required an extensive amount of mowing and, of course, water to keep the grass green. The owners decided they wanted a more natural environment with year-round pops of color and reached out to Madrone Landscapes for design and installation.

Flora & Fauna:

The home is surrounded by a natural forest of blue oak trees and native grasslands that’s home to neighboring wildlife. With that in mind, Madrone Landscapes incorporated animal-friendly plants and fowers that attract pollinators like butterfies and hummingbirds.

Patio Perfect:

The design included a new patio and hardscaping that fows around the residence. The goal was to create several outdoor spaces for entertaining and relaxing with meandering pathways and wired awnings and canopies to provide plenty of shade. The slide-wire awnings across the back patio act like hanging drapes that can be opened and closed depending on the time of year.

Living Lavishly

Rustic Romance:

This secluded courtyard with a Europeanstyle fountain used to be a rose garden that had to be fenced in to prevent deer from eating the blooms. The new design opened up the front of the home and provided easy access to a mature lemon tree that grows delicious fruit.

Water Whimsy:

A custom lap pool at the front of the home is perfect for exercising and cooling off during warm days. The new landscaping includes manzanita trees and other plants native to California.

Spectacular Views:

Located in Creston, the property has endless views of the hills and local vineyards. Fun fact: it also has its own vineyard of table grapes (about 20-25 plants), an apple tree, and a small adobe-style outbuilding for storage and tinkering. It’s the perfect place to get lost in hobbies, entertain, or enjoy the sunset with a glass of Central Coast wine.

Happy Place:

The current owner worked with Madrone Landscapes to update an existing pond on the property with fresh equipment, healthy fsh and plants, and a cascading fow. A nearby hanging swing and loveseat swing add to the idyllic atmosphere.

Warm & Welcoming:

The sun-dappled dining room was part of a recent addition, along with a powder room at the front of the house. It draws inspiration from the home’s natural oak beams and reclaimed barnwood. The French doors create a natural feel, letting in lots of sunlight and providing easy access to the outdoor patio for al fresco dining.

Fall in Love with These Festive Fabrics

By Camay Arad

Entertaining is a lovely part of the fall and winter seasons, which means lots of shopping, cooking, and decorating! Holiday decor, dishes, and other family heirlooms always take center stage during this time of year. But it’s essential to set the scene with a warm and welcoming foundation of seasonal fabrics.

Just like the little lizard it’s named after, the Chameleon Style® Design Method adapts easily and smoothly to any season. Our design philosophy uses Key Fabrics™ and Bridge Fabrics™ to tie any room together.

Your Key Fabric tells a story about you—what colors you like and the feel, look, or style you’d like to have in the room. The Bridge Fabric creates a bridge between your key fabric selections. By fnding a fabric that can work with both looks, you can have reversible and changeable items that will work for different seasons and stages in your life!

Here are some of my favorite fabrics for Fall and Winter. Stop by our shop in Grover Beach to explore more festive options and to fnd your favorites!

Warming Textures

— Curly Whirly - Foam

— Cleary Twine

— Portico Butterscotch

— Roselyn - Copper

— Colima Stripe - Spice

Color Pop: Greens are back!

Camay Arad is the founder of the Chameleon Style® Design Method and the designer of Changeable Chameleon Fine Furniture. She is surrounded by the people and fabrics she loves daily in her design store located in Grover Beach, Calif. Visit them at www.chamelonstyle.com.

— Growing Garden - Primary Lush Emerald Artisan Clay Turbo Juniper Yoshino - Mediterranean Royal Fern Embroidery Karly - Denim Moonstruck Tourmaline

A BEACHY HOLIDAY AT HOME

Styling and photos courtesy of Shelly Van Rozeboom, Cove by Van Rozeboom Interiors

The holidays are always unique on the Central Coast, thanks to our mild temperatures and endless sunshine. Not always in the mood for red and green? Try this chic style inspired by our local beaches!

$995 at Cove $17.50 each at Cove $2,699 at Cove Arm Chair, Teak Stemmed Dining Table

Pearson ChandelierGold Leafed Iron

$1,399 at Cove

Bottle Brush Tree with Glitter and Wood Base

$14 each at Cove

Table Runner with Pom Poms and Tassels

$52 at Cove

Cotton Napkins with Fringe

Set of 4 $30 at Cove

Bring A Farm-to-Table Feeling to Your Home

How to Avoid the Holiday Hangover

By Victoria Sexton

The holidays can be a magical time of year. Being with family and friends, enjoying the special treats of the season, and fnding the perfect gifts for loved ones can all add to the holiday spirit. While this can be a special time of year, sometimes it’s too much.

The intention of the holidays can get lost in the busyness of the season, leaving us feeling exhausted and broke, rather than joyful. Overspending, overeating, and overindulging in holiday cocktails and treats can result in holiday burnout, leaving you with a “holiday hangover” consisting of debt, extra pounds, and the need to detox.

This holiday season, get back to simple pleasures while avoiding the holiday hangover. Here are just a few ways to prioritize your time, money, and energy where it matters most:

Select a Holiday Goal

A goal can help focus the intention of the season, as well as your money and time. A holiday goal might be to experience more peace, foster friendships, or experience more quality family time. Your holiday goal is the focal point for what to do, what to see, and what to spend your money on this season. For example, if family time is the goal, it’s an easy decision to forego yet another holiday party for quality time at home.

Let Simple Elegance be Your Guide

Rather than spending lots of money on cheaply made, one-time holiday decorations, focus on simple and elegant pieces that add a little sparkle to your space. Use fresh fowers and your fancy glasses to spruce up the holiday table. Maybe a beautiful, timeless holiday tablecloth that will last for years to come would be a better purchase than a car full of decorations that won’t last past New Year’s.

Set a Budget for Gifts

Most people fail miserably at setting a budget for gift giving, but it doesn’t have to be that way. The key is to set a realistic budget for different categories of gifts. For example, a gift budget for coworkers would be different than a gift budget for your children. An example of this is “The 3 Present Rule.”

My family instilled The 3 Present Rule several years ago. The kids receive just three presents for Christmas, nothing more. The three present rule makes sure they select the items they want most, as opposed to receiving just another present. This rule helps bring home the point that, as the Grinch pointed out, Christmas isn’t about presents.

This is also a great time to let handmade gifts shine! A beautiful jar of homemade jam, limoncello, or fudge is a special sweet treat that makes a lovely gift. A handmade card can be a beautiful gift as well. The point of gift giving is not how much you spend, but the thought behind it. During such a hectic time of year, it’s easy to lose sight of the true meaning of the holiday season. Instead of focusing on buying a present, get creative.

Another way to stretch the holiday budget is to focus on experiences. Make coco together, watch a Christmas movie, or take an evening walk to see the neighborhood holiday lights. The holiday season doesn’t have to be all about the presents. Set a simple, small gift budget so that your wallet is not suffering in January.

Buy Gifts for Only a Select Few

There are many ways to cut back on purchasing gifts for the holiday season. For the adults in your life, don’t be afraid to suggest having them over for a glass of wine and dessert rather than going out for an expensive dinner or exchanging gifts. For the children in your life, try to have special holiday experiences throughout the season, such as creating ornaments together or learning about family holiday traditions. Buying gifts isn’t bad, but unintentional purchases can lead to a big

bill in January. Instead, focus on how you can make this a special time of year, without spending lots of money.

The holiday season can be a magical time of year if we focus on making it that way. This time of year doesn’t have to be a struggle fnancially; it can be a time of peace and enjoyment. Make sure you avoid a holiday hangover by setting your goals, establishing priorities, and making sure you’re doing exactly what you love to do with the people you love doing it with.

Victoria Sexton is a best-selling author, wealth creation coach, and money mentor. Her straight-talk fnancial coaching, education, and strategies give her clients the confidence to embrace their abundance and take control of their fnancial future. To learn more about Victoria and her Rich Life Community, go to VictoriaSexton.com/Richlife.

Don’t think of it as setting limitations; think of it as focusing your efforts on the things and people who are most important. Your time, your money, and your energy matter. Keep them a priority this holiday season! (805)

DONKEYS LIVING LAVISHLY on the Central Coast

By Amy Blasco Photos by Trisha Butcher

It’s spa day at Rancho Burro Donkey Sanctuary and Bobo, an 18-year-old mammoth donkey, is getting a pedicure.

“It’s like fling and trimming your fngernails,” farrier Tony Knust says as he shapes Bobo’s hooves with a gigantic steel fle.

That probably sounds painful to humans, but don’t worry.

“The nerve bundles don’t go that far down so it doesn’t hurt,” Tony explains, adding, “my goal is to balance out the hoof wall because it wears down differently depending on how they walk.”

These equine “peddies” aren’t just for looks. They’re essential.

Without proper care, a donkey’s hooves will grow in length and become deformed. This can cause a range of medical problems, such as infectious diseases and bone problems that are incredibly painful and restrict the donkey’s ability to walk and fnd food.

Tony comes to the sanctuary every six weeks to care for the sanctuary’s donkeys. To get them to relax during their spa treatment, staff and volunteers lavish the donkeys with sweet, crunchy carrots and lots of love.

That, in a nutshell, is the nonproft’s mission—to give neglected and abused donkeys safe lifetime homes and to “provide them shelter, feed, vet care, medicines, exercise, and LOVE!”

Led by founders Carlen and Jim Eckford, the organization works to reduce misperceptions about donkeys, which often leads to their mistreatment and/or abandonment.

In addition to transforming their Arroyo Grande home into the ultimate donkey resort, the Eckfords also give presentations and attend community events to educate people about these marvelous creatures.

“People don’t think about how donkeys grow old and that they need the same care as a horse,” Carlen said. “They just think, ‘They’re so cute!’ They think they’re getting a puppy.”

Many people who get donkeys own property and think it’d be fun to have a donkey roaming around.

“But you can’t have a donkey alone,” Jim said. “They have to have a companion because they get lonely. And it can’t be a goat or a sheep because they’re too fragile. The donkey could hurt them while trying to play with them.”

People often don’t realize how much work goes into owning a donkey until after they get one. And it’s almost always more challenging than they expected.

Rancho Burro Donkey Sanctuary is currently home to 14 donkeys and one mule. On just 12 acres of land, they’re running at full capacity.

“People ask me to take on new donkeys and I just can’t. I don’t have anywhere to put them,” Carlen said. “We try to separate them when they’re eating so they don’t get into each other’s food, so they each need a stall of their own. It’s really hard.”

For that reason, Carlen and Jim are in the process of building a new, 46-acre sanctuary on Orcutt Road in San Luis Obispo. This new property will allow them to rescue more donkeys in need and provide them with a loving forever home.

furniture designmodelhom

A donkey named Harry

The story of Rancho Burro Donkey Sanctuary goes back almost two decades to when the Eckfords met Harry, a sweet, gentle donkey living in a feld off of Highway 101.

“Jim and I used to see him when we were riding our bikes in Avila,” Carlen said. “People were feeding him garbage. Literal garbage.”

They learned that the property owner didn’t live locally, so Harry was forced to eat whatever he could fnd, including handouts from strangers. With such an inconsistent diet and limited access to clean drinking water, Harry’s health started to rapidly decline.

“He had sores all over his body and he couldn’t walk. He was so sick he started going gray and he died within a year,” Carlen recalled. “We tried to help him but it was way too late.”

They never forgot that sweet, gentle soul.

Years later, Carlen went to an art workshop in Oregon where she ended up meeting another donkey.

“I just thought, ‘They’re really cool animals. They’re so sweet,’” she said. “I told Jim we should think about getting some.”

Not long after, Carlen went to see a mammoth donkey that had recently given birth. The baby’s name was Lolita.

“She was just gorgeous,” Carlen said.

Mammoths are the descendants of large donkeys imported to the United States from Spain and other parts of Europe in the late 1700s. President George

“They’re really cool animals. They’re so sweet.”

Washington played a pivotal role in developing the breed to produce strong work mules (the offspring of a male donkey and a female horse) for Colonial farms. The largest living mammoth donkey clocked in at 17 hands, or about 5 feet 8 inches.

The Eckfords rescued Lolita and her half-sister, Lulu, on Thanksgiving Day 2004. “The girls” lived with their humans for 10 years before Lulu succumbed to numerous health issues. Lolita died shortly after from a broken heart.

“They were our frst donkeys ever and taught us everything about softness, patience, taking things slowly, and how much love donkeys have to give,” reads a statement on the Ranch Burro Donkey Sanctuary website. “Although these endings are sad, these girls made us so incredibly happy every single day!”

After that, the fully fedged Rancho Burro Donkey Sanctuary started taking in more rescues.

First there was JoJo, a laid back dude with classic burro markings—a dark cross on top of silvery brown hair.

“He was used by cattle ranchers for roping practice, so he has a bad spine and leg issues,” Carlen said.

To help ease JoJo’s and other donkeys’ chronic pain, the Eckfords hired Certifed Massage Therapist Jeannette Burrow who regularly visits the sanctuary to provide bodywork treatment.

“The animals love her because they always know when someone is helping them. They’re always the best judge of character, better than people,” Carlen said. “They trust her and let her do whatever she needs to do.”

Despite everything they’ve been through and “all the bad stuff that’s happened to them, they’re still so sweet,” she said.

JoJo’s best friend is Ruby, the sanctuary’s only mule, who was rescued from a slaughter auction in Texas. With her

shiny red coat and blond mane, you’d never guess she has bad teeth that prevent her from chewing effectively. So she gets a special diet of hay cubes that are easier to digest. She fts right in with her fellow sanctuary residents, despite looking a little different.

In fact, most of the donkeys require special diets for one reason or another. There’s Teddy, a salt-and-pepper “teddy bear” who came to the sanctuary severely overweight due to a poor diet.

“Teddy has lost 60 to 70 pounds since he arrived!” Jim said. “Just like people, [donkeys] become sick when they’re overweight.”

Chile and Polly, affectionately nicknamed “The Littles” because of their diminutive size, both came to the sanctuary severely underweight and therefore require nutrient-dense “senior” food.

At one point, the staff created a recipe sheet on a white board in the barn to keep track of everyone’s special meals. But, like the donkeys themselves, it’s becoming diffcult to keep track of everything in such a small space.

“They were our frst donkeys ever and taught us everything about softness, patience, taking things slowly, and how much love donkeys have to give”

Looking to the future

The new property on Orcutt Road will have almost four times the space, which means there will be plenty of room for individual stalls and a bigger, better barn with a specially designed medical room.

At the time of Living Lavishly’s visit, all permitting and inspections had been completed. The next step, Jim said, was to “dig out all the dirt, put it back in and impact it” so it would be soft and level. They were also starting on the trenching and pouring a foundation for the barn.

The sanctuary received a $2,500 community-based grant from the County of San Luis Obispo to help with education, but they rely primarily on donations from the public. People can donate to help pay for the new facility

or they can sponsor a donkey, which helps pay for food and dietary supplements, regular vet check ups, hoof care, supplies, and more.

And every donation helps, no matter how small. For example, two young visitors recently started donating their allowance money to sponsor their favorite donkeys, Dory and Casanova.

“There are 44 million donkeys in the world and most of them have really hard lives,” Jim said, adding that their goal is to make the lives of local donkeys better. “Your donations help us provide lifetime homes for our donkeys.”

For more information about Rancho Burro Donkey Sanctuary, including how to sponsor a donkey, visit ranchoburrodonkeysanctuary.org.

MAKING A SPLASH WITH SEAWEED

By Wendy Thies Sell Photos courtesy of Melissa Hanson

If something was…

10 times as nutrient dense as most land plants and full of vitamins, minerals, fber, and antioxidants

Regenerated quickly

Didn’t need fertilizer, pesticides, or fresh water to grow

And was so versatile and abundant it could become animal feed, bioplastic, and biofuel

Wouldn’t you want to know about it?

What if that something was… seaweed?

“We believe seaweed has superpowers!” said Melissa Hanson, co-founder of the San Luis Obispo-based, women-run, worker-owned cooperative Kelpful. Self-described “seaweedobsessed merfolk,” Hanson and business partner Jules Marsh started Kelpful in 2020.

“We’re two moms who want our children to be able to experience the ocean as we did growing up,” Hanson said. “We’re snorkelers, scuba divers, surfers, and fsherwomen. We feel our best when in the ocean.”

Their goal is to start a seaweed farm—a complicated and expensive project with so much red tape it resembles a kelp forest. So, in the meantime, they’re wild-harvesting seaweed from the intertidal zone off the coast, developing products, and building a market. They began selling simple bags of dried seaweed at the SLO farmers market.

“It tastes like the deep, clean ocean it came from,” Hanson said. “People were so thrilled about it. We had such an amazingly positive response.”

Today, Kelpful has an online store, wholesale accounts, and sells products at eight Central Coast farmers markets.

Their most popular product is Sea Sprinkles ($12/1.8oz), an all-purpose furikake seasoning with wild California nori and kelp, organic toasted sesame seeds, and California sea salt. Sprinkle it on anything under the sun. Try it on avocado toast, rice, eggs, pasta, salad, or popcorn to add a toasty, salty umami kick. There’s also a spicy version with organic chili fakes.

Over the summer, Kelpful launched a new seasoning favor called “Everything but the Wildfre,” a Californiainspired sprinkle with seaweed, onion, roasted garlic, rosemary, thyme, hemp hearts, poppy seeds, citrus olive oil, and smoked sea salt ($10/2.3oz).

“We really want to highlight the sustainable aquaculture movement through this product,” Hanson said. “The increasing wildfres in California are a direct result of climate change. It says on the jar, ‘This is what climate resilience tastes like.’ If we can grow more seaweed and sequester more carbon and shift our food system toward one that is climate benefcial, we can be more resilient and maybe turn that trend around.”

Kelpful’s self-care products have a loyal following. Customers rave about the aromatic rose, calendula, and lavender seaweed bath salt ($10/6oz) to ease sore muscles and reduce stress, and the kelp citrus bath

bomb ($14) to soften and detoxify skin. Kelpful also developed a kelp citrus sugar scrub ($30/4oz) and a kelp face mask ($30/2oz). It should be of no surprise that seaweed also has beauty benefts, containing both collagen and hyaluronic acid.

There are over 20,000 different species of algae, in a variety of colors and favors. Some species taste similar to truffes or shallots. Seaweed might look like stringy, slimy globs to the untrained eye, but to experienced foragers like Hanson and Marsh, kelp is beautiful and unique.

“We go at low tide, on foot, north of Cayucos,” Hanson explained. “We very carefully hand-harvest with scissors and a mesh bag—very low-tech. We only harvest as much as we can carry out on our backs. We take it to a farm where we wash it and dry it in a greenhouse with the sun.”

Anyone can harvest seaweed recreationally. You can harvest 10 pounds per person per day. Kelpful has a commercial, edible, seaweed harvesting license from the California Department of Fish and Wildlife.

“We are here because we see the need for sustainable aquaculture. We can produce a lot of low-cost, superhealthy food. We also think this is a great opportunity to fip the rules on their head and create a new industry that heals the planet, heals people, and shifts our economy towards one that serves everybody and all life, and not just a few,” Hanson said.

“We’re working on making permitting for aquaculture more streamlined. We’re working with regulatory agencies on ways people can get aquaculture permits more easily. We’re working on processing methodologies that are effective and carbon neutral or carbon negative. We’re developing products that an

American audience will use so that more people are using seaweed in their everyday lives.”

Not only that, but once a month, Kelpful offers seaweed harvesting classes. They lead instructional foraging adventures along the coast in SLO County, teaching others how to sustainably harvest seaweed—what many experts believe will be part of food systems of the future.

“We really hope that more people start using seaweed in their everyday lives, and that seaweed is sustainably cultivated in a way that regenerates instead of depletes our natural resources.”

Kelpful is so committed to kelp, it donates 1 percent of sales to SeaTrees, a nonproft organization restoring native kelp forests in California.

Find out more about Kelpful’s story, products, and adventures at kelpful.com.

OLIVE THE FAMILY

A Q&A Session with Mother-Daughter Duo of The Groves on 41

By Charlotte Ross Photos courtesy of The Groves on 41

Read on to learn how local, award-winning olive oil farm, The Groves on 41, owned by mom and daughter, Karen and Jennifer Tallent, came to be. Plus, get tips on how to use and store olive oil at home.

Take me to the beginning. How did you end up on the Central Coast, and why did you choose to start an olive oil farm?

Karen: We moved up from the Los Angeles area, my husband and I, in late 2010. Our friends told us running a B&B would be way too much work, so we decided to start farming instead. We decided to grow olives specifcally for olive oil because that industry is about 35 years behind the wine industry and people were just beginning to understand what a good olive oil is.

I was working in downtown Los Angeles at the time and living close to the Los Angeles International Airport. It was only a 12-mile commute, but it took an hour each direction, to and from work; so I just was ready for something different. My husband was looking into retirement, and we both wanted to slow things down

a bit and thought the Central Coast would be a good change of pace.

I didn’t grow up with olive oil; it wasn’t something I was very interested in. When we were looking at property, the real estate agent asked if we would want to take a look at an olive oil farm and I kind of laughed, saying, ‘Oh, no thank you, but eventually we thought ‘why not?’

There’s something about getting your hands dirty and working in soil that us city kids fnd very attractive.

We met olive oil farmers that had been doing it since probably 1999 and they were so passionate about what they did, and so I thought, ‘That can’t be across the board,’ but we met farmers even from Florida who loved what they did. And so I spent a couple years at UC Davis learning about the industry, and in 2011 we decided to start planting olive trees—4,000 of them.

What is it like to work with each other, as mom and daughter, and as business partners?

Jennifer: I moved up here in 2013 to help on the farm because we were doing events and growing our olive oil education business, which is something we do a lot of now—here on property and at different locations, like Cass Winery. And the way I joke with the kids at our agricultural lessons is I say, ‘It’s like you’re always doing chores for your mom.’ But it’s a bigger reward because there’s an opportunity for me to learn but also to share what we do.

My mom got started in the business and to be able to help her in this journey, and fgure out what she wants to do with it, is a lot of fun to be part of and to make it part of my life.

What is the olive oil process like, from plant to bottle? How is it made?

Karen: It’s oversimplifying to say this, but there are really four main steps in olive oil production. We only have an annual harvest and it’s generally sometime before Thanksgiving. We take the harvested olives to a mill, where they get pummeled into a paste, and then that paste goes into a malaxer to relax and churn. The oil—which comes from the skin, the pit, and the meat of the olives—will rise to the surface. And then there is the centrifuge process, where the oil gets spun off the water, which is the freshest olive oil you can get.

Another part of our business is storing the olive oil. To keep it fresh, olive oil should be stored at a constant temperature of about 64 degrees. We store all of our own oil, which we bottle ourselves, as well as others.

What makes the olive oil at The Groves on 41 unique?

Karen: That’s an interesting question! There are about 40 commercial olive oil growers here on the Central Coast and we are all winning a disproportionate amount of national and international awards for olive oil. We think it’s because wherever good wine grapes are grown, so are good olives. Being small-time farmers, we also do not have to rely on volume so we can go more for quality over quantity.

We concentrate on both the nutritional and favorful value; which doesn’t separate us from other local growers necessarily because they’re all doing a good job, but it does set us apart from the large-scale olive oil industries.

Can you describe what goes into olive tasting? How is it similar or different to alcohol tastings?

Karen: For people who have never tasted olive oil, it is always an experience because the notion of having oil on its own can be quite strange. It’s usually the travel groups from the Midwest and East Coast that come in saying, ‘Oh, I’m not drinking olive oil,’ but then they end up thoroughly enjoying it.

We want people to understand that their palette can determine how good an olive oil is for them and how fresh it is, so we don’t offer bread with the tastings. Freshness is incredibly important with olive oil, just as it is for produce, meats, or dairy—the more fresh it is, the better it is for you.

When people come in for a tasting, we tell them to leave their manners at the door and pretend they’re about 5 or 6 years old because we want them to slurp their olive oil [to aerate it on the palette]. It should be very light and it should fll your palette, then fnish at the back of your throat with a bit of a burn or sting, which should make you want to cough. The higher the pungency, the more it makes you want to cough,

meaning [it has] more potent nutrients and [is] better for you. You want a balance of three things: pungency, bitterness, and fruitiness, which is what judges look for at the competitions.

What are some tips on cooking with olive oil?

Jennifer: Our motto is ‘Play with your food!’ because we want people to learn to taste something different and get inspired by it and bring it into their diet a little more.

Karen: Here in the U.S., we don’t use nearly as much olive oil as the Europeans. On average, the U.S. consumer uses about a quart of olive oil per year (32 oz), which is not a lot. The Europeans are up around three gallons per person per year, and the Greeks—5 gallons. This is why ‘Play with your food!’ is our motto; we need to fgure out more ways to use olive oil other than just pastas, salads, and breads.

At the farm, we offer cooking demonstrations with olive oil for breakfast, lunch, dinner, and dessert. Some of our favorite ways to use olive oil include massaging it into raspberry kale chips, adding it to cinnamon zucchini bread, marinating it into meat, salad dressings, and adding it to anything that requires a liquid.

What are the best ways to store olive oil?

Karen: It’s best to keep your olive oil with other spices; not sitting out in a kitchen window or anywhere it will be exposed to extreme changes in temperature, but in a closed cabinet with even temperatures.

Jennifer: It’s also important to remember that olive oil is not better with age, so when you buy the bottle, keep it out of the heat and use it—that’s when it tastes the most fresh.

Where can locals fnd your olive oil for sale?

Jennifer: Along with selling at our property, we are at several of the local farmers markets! We are part of the North County Farmers Markets; Monday afternoons in Baywood; and Tuesday mornings in Paso Robles. And then, once a month, we are at the Saturday County Market in Paso Robles. We never thought we would do the farmers markets because of how much work they are, but now it’s so exciting seeing some of the same guests try new oils and different favors, and we are starting to join more markets.

And then we also sell our products at some wonderful local shops, like Spice of Life in Paso Robles, The Apple Farm in San Luis Obispo, and the Avila [Valley] Barn in Avila.

Right now we have about nine olive oil favors [some include cinnamon, jalapeño, meyer lemon, praline, tangerine, garlic, etc.].

Overall, what do you enjoy most about this business?

Karen: Harvest is pretty exciting because you get to experience a year’s worth of work culminating into one day. And then tasting the olive oil right after being milled, you begin to wonder, ‘Hmm… What competitions should we enter this time?’

Once your olives are harvested and made into oil, then it’s time to plan for the rest of the year.

Jennifer: I would have to agree that harvest is one of the most fun and rewarding experiences because that’s when you get to see all the hard work really come through.

Do you have anything you want to add for readers?

Karen: The California olive oil industry is still relatively new, so if you are looking for a change of pace in life, like we were, look at the world with open eyes and maybe even consider coming to the Central Coast to check out the olive oil industry!

EXPLORING NEW DEPTHS

Morro Bay Maritime Museum overcomes challenges to share an important part of local history

By Judy Salamacha

Photos courtesy of Scott Mather

Once upon a foggy day in Morro Bay, a Spanish galleon was greeted by Salinan tribal fshermen. Historians speculate this could have happened in 1542 when Juan Cabrillo captained the San Salvador along the Pacifc Coast.

It happened again in 2016 when the Maritime Museum of San Diego replicated Cabrillo’s San Salvador as an exhibit that toured the country, including the city of Morro Bay for two weeks. It was a mega maritime event that helped to build a museum in Morro Bay.

Larry Newland, Keith Kelsey, and Jack Hunter are founders of what would become a 20-plus-year promise to preserve local maritime history. They frst pitched their dream at Morro Bay’s popular Harbor Festival. Then they spent their weekends explaining to locals and visitors why a humongous U.S. Navy submarine, the DSRV Avalon, was consuming prime parking spaces on Morro Bay’s waterfront.

City leaders fnally offered space at 1215 Embarcadero Road, where the Morro Bay Maritime Museum found a home for its submarine and a refurbished tugboat named Alma. This famous little boat rescued crew members off the oil tanker Montebello in WWII when it was torpedoed by enemy fre off the coast of Cambria.

By September 2018, the Morro Bay Maritime Museum had its frst structure designed and built, debt-free. The San Diego Maritime Museum generously donated proceeds from onboard tours of the San Salvador. Additionally, local students, residents, and visitors donated money, and a charter member campaign—the 1542 Navigators—raised funds to literally raise the roof.

Soon after, the museum opened free to the public, using membership dues, sponsorships, donations, and volunteer labor to keep the doors open. Until March 2020. Yet, despite the ongoing challenges of the pandemic, the little museum refused to shutter completely.

“We had a fairly new board of trustees,” Treasurer Bonnie Jones said. “We knew we had to think outside the box—literally—and fgure out how we would manage without visitors supporting the gift shop and donation boxes. We realized we needed to focus on opportunities that would attract visitors to our outdoor exhibits.”

Today a yellow, two-man submarine greets visitors at the museum’s custom front door. Next to it stands a bell salvaged by Morro Bay abalone divers Lawrence Thomas and Dean Tyler from the Honda Point disaster, the largest peacetime loss of U.S. Navy destroyers.

Volunteer Jim Costanza showed up one day with several donation boxes he had built for each outdoor exhibit—a gentle reminder to consider making a “thank you” gift.

Past President Scott Mather interviewed representatives who had served on displayed vessels then linked their stories to a QR code so visitors could access the recordings even when the museum was closed.

For example, museum founder Keith Kelsey talks about serving on the Tugboat Alma. Rich Pescatore tells his story from the DSRV Avalon and Jeremiah O’Brien—past president of Morro Bay Commercial Fishermen’s Organization—explains how the Spindrift is representative of the typical fshing boat of his era.

The Spindrift was donated by the Fort Family. It spent years deteriorating in the harbor maintenance yard until John Burgener, current museum President Bill Steele, and several Morro Bay Yacht Club friends restored it.

The William Steele Family supported the effort and funded an adjacent outdoor presentation patio. As life returned to a more normal pace, the museum started hosting groups, annual meetings, book signings, speakers, school tours, and member barbecues.

“Since we added author book signings, we’ve been able to sell more maritime books,” Jones said. “In fact, we sold over 1,000 copies of Joe Dunlap’s ‘When Morro Bay Went to War’ and Stuart McDowell’s ‘The Sinking of the Montebello.’”

The Morro Bay Maritime Museum joined a California maritime museum consortium designed to share donated artifacts. The whaling harpoon and blubber melting pot exhibit was donated by the Santa Barbara Maritime Museum.

Mather Lori Video Services coordinated the video production of “Morro Bay: Once the Abalone Capital of the World.” Two recent presentations at the Bay Theater sold-out with representatives of the long-gone industry taking questions from the audience. The video is currently available at the museum store

To top it all off, the City of Morro Bay awarded a stimulus grant to create a Kids Cove with interactive maritime-themed learning exhibits and a LEGO® display to keep them busy during family visits.

On a recent visit to the museum, Mather explained to Living Lavishly the purpose of what look like levitated, multi-colored balls standing tall at attention.

“They are actually mooring balls once used at San Simeon Landing. Boats would temporarily tie-up to the dock

during brief landings. Back in the ’50s during the height of the summer season, Virg’s Landing would pick up deep-sea fshing passengers at Morro Bay and San Simeon.”

The display creates a path to another exhibit in progress that highlights Morro Bay’s fshing industry, fshery contributions made by women, and a history of the Harbor Patrol. Also pending its completion is an exhibit on the indigenous Salinan Tribe.

Museum leaders have plans to expand exhibits along the Embarcadero frontage in view of Morro Rock. Recently they received the original SurviveOars Dragon Boat, a special vessel intended to help breast cancer survivors exercise their upper bodies.

With so much going on, now is the time to visit the Morro Bay Maritime Museum! October is Morro Bay Maritime Month, so save these dates:

The evening of Oct. 6, indulge at the frst-ever Rock the Waterfront. Expect noshes to eat, adult beverages to drink, music by Morro Bay banjoist Gary Ryan, and a silent auction of unusual items hosted at the Morro Bay Yacht Club.

Then on Oct. 8, the entire family is invited to the Free Maritime Family Fun Day, a soon-to-be annual tradition! It’s a community-produced carnival at the museum site held earlier in the day when the morning tide is perfect for duck racing in the 2nd Annual Morro Bay Rotary Ducky Derby.

Reserve your breakfast spot on the waterfront to see your ducky swim to the fnish line or be wrangled by a Dragon Boat! Then stroll toward the museum’s presentation patio for the awards ceremony and a full day of free and fun maritime happenings!

For more information, including event details, visit www.morrobaymaritime.org.

HOW DOES YOUR GARDEN GROW?

The Life of a Talley Farms Bell Pepper from Farm to Table

By Amy Blasco Photos by Steve E. Miller/semillerimages.com

Farming is a dance.

Exactly what kind of dance is up for debate—there are multiple partners and the music changes frequently. Oh, and it might start pouring while you’re out on the foor.

There are countless steps that need to be taken to get fresh produce to consumers. The truth is, it’s quite the production. But most of us don’t think about all that when we’re shopping in the produce aisle at the grocery store or even visiting our local farmers market.

“We have to determine market demand and gauge the planting from there. We also have to work within the constraints of the seasons and what we’re able to grow. It’s a balance. It’s a dance,” said Tony Wheyland, organic production manager at Talley Farms.

To get a better understanding of the journey our food takes from farm to table, Living Lavishly recently visited the farm. Read on to enjoy the fascinating fruit-and-veggie show that goes on every day in Arroyo Grande!

Setting the Stage

The Talley Farms legacy began in 1948 when Oliver Talley started growing bell peppers in the Arroyo Grande Valley. Today, third- and fourth-generation Talleys manage the farm and Talley Vineyards across the road, so “sustainable” is defnitely more than a buzzword here.

The 1,600-plus-acre farm is now a diversifed operation that grows, packs, and ships a variety of fruits and vegetables. Still, some things never change.

“Bell peppers are our No. 1 commodity that we grow,” Wheyland said.

Those peppers are shipped commercially throughout the nation along with other kinds of wholesale produce, including a wide range of vegetables, lemons, avocados, and wine grapes.

“Talley Farms can move 10,000 boxes a day of wholesale green bell peppers,” said Randy Chavez, quality assurance manager of the Talley Farms Box program. “Arroyo Grande’s microclimate is perfect because of the cool evenings and mornings and then it warms up during the day. That’s why bell peppers grow so well here.”

The Talley Farms Box is a subscription-based produce delivery service launched over a decade ago by the Talley family and Andrea Shapiro Chavez (who also happens to be Randy’s wife.)

“We grow our produce and partner with other California farmers to include the freshest and best tasting local produce you can fnd anywhere,” Andrea said, adding that all the items in each box are sourced from farms within 200 miles of Arroyo Grande.

For the box program, Talley Farms grows about 40 different kinds of produce on 50 acres of certifed organic soil, including raspberries, blackberries, shishito peppers, sweet and mini bell peppers, and heirloom tomatoes.

Here is a breakdown of the main steps the farm takes to grow its amazing peppers and other produce.

Bell Pepper Fields Forever 1

Healthy, delicious fruits and vegetables start with healthy, nutrient-rich soil. Wheyland explained that he and his crew apply three separate applications of organic fertilizer.

“We want to make sure there’s plenty of potassium in the fertilizer,” Wheyland said. Potassium helps strengthen crops’ ability to resist disease and increases overall quality and yields.

They also use regenerative compost that’s been approved by the California Department of Agriculture. The compost provides essential nutrients for growing crops and makes the soil healthier.

Weeding Bells

You might be thinking, “Weeding already? Shouldn’t they plant frst?” But here’s their reasoning:

“First we water the soil to make the weeds pop. Then we pick them to keep the weeds down while the crops are growing,” Randy said. “This helps cut down on the amount of chemicals that are used, too.”

Transplant Me and I’ll Grow 3

Now it’s time for planting—or, in the case of the peppers—transplanting. Talley Farms grows some “transplants” and sources others from Plantel Nurseries Inc. in Santa Maria, a world leader in vegetable transplant and seedling production. Transplants are young plants that have been cultivated in a controlled nursery setting versus an open feld. Plantel’s transplants are grown from organically sourced, non-GMO seeds.

Like many mid- to large-size farming operations, Talley Farms uses a transplanting machine to make planting more effcient and to cut down on the cost of hand labor.

“We have to make sure each feld has the correct plant spacing and quantity,” Wheyland said. “This helps determine how many plants are planted per acre. It also helps prevent sunburn in row spacing.”

STEP 4

Let it Grow

Now it’s time to let Mother Nature do her magic, along with some TLC from Wheyland and co.

Bell pepper season is relatively long compared to other vegetables—up to 90 or 100 days. Lettuce and spinach, for example, take about 30 days. Starting with transplants reduces the amount of time spent in the ground, but throughout the season the crew monitors watering, soil health, and crop size.

Bell peppers have very little tolerance for cold weather so they are planted early in the summer to ensure plenty of growing time. They love full sun and rich, loamy soil that drains well, which makes the Arroyo Grande Valley just perfect.

STEP 5

To Everything There is a Season

It’s harvest time! The bell peppers and smaller peppers are harvested by Talley Farms workers in late summer.

They’re picked by hand in the feld and carried in bins to a large machine with a conveyer belt that loads the peppers onto trucks. The trucks then transport the peppers to the packing shed to be sorted, cooled, and packed for shipment.

Because of a shortage of American farm workers, Talley Farms hires about 110 seasonal workers for bell pepper season through the U.S. H-2A Temporary Agricultural Program. Men and women come up from Mexico from June to November/December to help harvest.

Photo courtesy of Talley Farms

Talley Farms provides housing on-site and in the local community. In fact, many of the farm’s workers are family members—the spouses, siblings, cousins, and friends of current employees—who live in the same regions in Mexico.

“The water cycles through, it’s disinfected, treated, and drained to ensure food safety.”

Once the peppers make it to the packing shed, they’re cooled and sorted. They’re also given a slight wax to prevent water spots on the shelf.

“People don’t like to see water spots on their bells,” Randy said.

He went on to explain that there are four different ways to cool produce. Bell peppers are rinsed on a conveyor belt. Some veggies, like napa cabbage, absorb lots of heat from the sun and require more intense forms of cooling.

“We have to get the feld heat out of the produce to make it last longer before it gets to the consumer,” he said. Otherwise it will spoil en route to grocery stores or, in the case of the Talley Farms Box Program, people’s homes.

Hydrocooling pumps super-cold, recycled water over vegetables that are packed in waxed boxes.

“The water cycles through, it’s disinfected, treated, and drained to ensure food safety,” Randy said. “Food safety is a big thing with us. It’s huge.”

Two other methods are refrigerated room cooling and forced-air cooling, which uses fans to channel cold air through insulated rooms.

Then there’s vacuum cooling. For this method, the produce is placed inside a large metal cylinder and the air is sucked out.

“Looks like a huge dishwasher on the inside,” Randy said of the vacuum cooler.

You Must Ship It!

Now it’s time to ship the produce to the people! The commercial bell peppers are shipped to grocery stores, restaurants, and other businesses throughout the United States.

For the Talley Farms Box Program, peppers and a cornucopia of other fresh fruits and veggies are sent by mail, delivered by truck, or picked up by members at locations in the community.

“It’s been a joy working with Andrea [Shapiro Chavez], planting a mix of seasonal vegetables and striving to provide variety and consistency in the Talley Farms Box,” Wheyland said. “We put intention and consciousness into everything we do out here.”

Andrea said the Talley Farms motto is “local frst, organic when available.”

“We believe that consumers should strive to eat more produce, period. Restricting oneself to organically grown produce limits the variety and nutrition available from eating locally and seasonally,” she said.

Whether organic or conventional, they both feel supporting local ag helps create a stable environment and a vibrant economy.

“It’s the best way a consumer can feel connected with what they’re eating,” Wheyland said. “Farming is 80 percent people and 20 percent plants. At the end of the day, it’s the people who are going to make it happen.”

For more information about Talley Farms and the Talley Farms Box Program, visit talleyfarmsfreshharvest.com.

6 Spectacular SLO County Farmers Markets

By Molly O’Brien

Since the growing season on the Central Coast spans throughout the entire calendar year, San Luis Obispo County is always a mecca of ripe fruit and delightful produce! Luckily, there is no shortage of farmers markets (or delicious free samples!), which are flled with booths vending the bounty of goodies grown locally almost every day somewhere in the region.

In fact, there are more than two dozen certifed farmers markets in SLO County each week. Can’t decide where to start? Here is a small selection of local farmers markets to explore from Monday to Saturday.

Photo courtesy of Visit SLO CAL

Monday 2 to 4:30 p.m.

Los Osos/Baywood

668 Santa Maria Ave., San Luis Obispo (805) 748-1109 | www.northcountyfarmersmarkets.com

Mondays can also be “fun” days with a trip to the Los Osos/Baywood farmers market, which takes place in the afternoon on Santa Maria Avenue just blocks from the beach and the Baywood Pier. Before spending an evening at the beach or on the water, check out vendors at this market! Family business Bautista Farms is run by husband-and-wife dynamic duo Apolonia and Manuel, who have planted on the same Central Coast soil for 25 years to procure freshcut fowers, vegetables, strawberries, raspberry jam, and more. There’s also Cirone Farms, run by Mike Cirone, who dry farms in See Canyon and has experience growing on the Central Coast for 25 years. His operation harvests 70 varieties of apples as well as peaches, pears, and sapote. Cirone is even a graduate of Cal Poly!

Tuesday 9 to 11:30 a.m.

Paso Robles

11th Street & Spring Street, Paso Robles www.northcountyfarmersmarkets.com

As part of the North County Farmers Market Association, this Tuesday morning farmers market takes place at the Paso Robles City Park and offers a plethora of produce, meats, and more. From Rocking Chair Farm Markets—which has been growing and harvesting goodies like fresh stone fruits, grapes, walnuts, and almonds since 1985—to Rancho San Miguel Hills’ abundance of Asian pears, apples, tuberoses, guavas, and citrus, there’s something at this weekly market for every type of taste bud.

Photo by Angela Nelson

Photo courtesy of North County Farmers Markets

Wednesday 8:30 to 11 a.m.

Arroyo Grande

1464 E. Grand Ave., Arroyo Grande (805) 544-9570 | www.slocountyfarmers.org

The Wednesday morning market in Arroyo Grande features nearly three dozen growers who offer visitors a nice variety of seasonal veggies, fruits, fsh, and freshly picked fowers. It’s located in the Smart & Final parking lot, which is perfect for those who are already on the way to the grocery store. Stop by to purchase your produce from a local vendor right on-site before heading into Smart & Final to fnish off your shopping needs!

Thursday 6 to 9 p.m.

Downtown Happening

Higuera Street, Downtown San Luis Obispo (805) 544-9570 | downtownslo.com/farmers-market

The reach of the downtown SLO farmers market spreads far and wide, way beyond the boundaries of SLO County. In addition to the enthusiastic SLOcals who regularly attend the event each week on Thursday evenings, travelers across the country stop to enjoy a taste of some Central Coast goodies. Visitors to the market can explore fve blocks overfowing with 100 vendors selling and sampling fresh produce, delicious barbecue, awesome hand-crafted meals, artisan goods, baked goods, entertainment, and much more. There’s even a secure bike valet service by Bike SLO County for those who want to cruise in on two wheels and not have to worry about fnding parking.

Photo by Angela Nelson

Photo by Angela Nelson

Friday 2:30 to 5 p.m.

Cambria

1000 Main St., Cambria (805) 924-1260 | www.cambriafarmersmarket.com

This market is located at the Veterans Memorial Building parking lot and set up in a jumbo L-shape confguration perfectly positioned for selling fowers, fruit, vegetables, organic salad dressings, and plenty more. Visit vendors like Dragon Spring Farm—a small family farm run by Mike and Carol of Broadhurst farm off Santa Rosa Creek Road in Cambria. After retiring from corporate lifestyle in the Bay Area in 2001, these two migrated down to SLO County and today are known for growing a variety of crops, including blueberries, citrus, and heirloom tomatoes using sustainable farming practices.

Photo by Angela Nelson

Saturday 2:30 to 5:30 p.m.

Morro Bay

2650 Main St., Morro Bay (805) 824-7383 | morrobayfarmersmarket.com

Just a few minutes’ walk from embarcadero and bay, this weekly Saturday afternoon farmers market showcases a generous selection of goods from unique local vendors.

There’s La Bella Olives—a family-operated business selling olives, olive oils, balsamics, pepper jellies, marinades, spreads, garlic, and a variety of pickled and marinated vegetables. Some other favorites are the fresh strawberries from Velasquez Family Farm and local business Best Apple Co.’s tasty jams, bread, cookies, farm-fresh eggs, and more. It’s a fantastic way to plan a leisurely (and delicious) start to the weekend.

Photo courtesy of Morro Bay Farmers Market

Staff Picks:

FARMERS MARKETS

There’s nothing like a farmers market! In many ways, it brings us back to our roots— connecting us with our food, growers, and local communities. The Central Coast is an amazing place for many reasons, and at the top of the list is the abundance of fresh, locally grown produce. Here are some of our favorite farmers markets to attend.

“Every year I look forward to the springtime because that’s when the Avila Farmers Market starts up for the season. It happens every Friday night from April to September. There’s live music, kettle corn, lavender, fresh lemonade, chili mango on a stick, and several happy people dancing around with their dogs. To me, it’s the best farmers market on the Central Coast because it’s right on the beach so you can take a dip in the ocean or lay in the sand, while enjoying your fresh, local produce. It’s also a nice walk or bike ride from the Bob Jones Trail, and because it only lasts a few months, it feels extra special!”

— Charlotte Ross, Contributor

HEY, Siri. CLOSE MY GARAGE

Hands full? Just ask Siri to close your garage door!

Serving the Central Coast Since 1964

“My favorite local farmers market is Morro Bay’s Saturday afternoon market on Main and Morro Bay Boulevard. I like the eclectic variety of fresh seasonal fruits and veggies; prepared foods so I don’t have to cook Saturdays; art; collectibles; and trinkets. Plus, there’s current community information and even marrow bones for my dog, CJ. My favorite thing to get is A-Town Humble Pies’ savory and passion fruit single serving pies!”

— Judy Salamacha, Contributor

“The downtown SLO farmers market is my favorite! I love how it’s not just a farmers market—it’s a communitywide event that brings together the entire town (and towns beyond), including longtime locals, Cal Poly students, and visitors from out of the area. I really like the Baba Small Batch Hummus. They make such interesting favors! I also really love getting fresh fowers and just spending time in such a lively, happy atmosphere.”

— Molly O’Brien, Associate Editor

“We go to the downtown SLO farmers market every week. It’s not just a farmers market, it’s a full event that happens every week that also has great local music and entertainment. There is always something new going on in one of the corners and it’s great for people watching. We love going to MoTav and sitting at one of the patio tables to eat, get a couple of drinks, and people watch.”

— Kelley Braga, Director of Marketing Operations

“My favorite farmers market is the San Luis Obispo downtown farmers market. I love the mix of local fresh produce, freshly cooked food, and awesome street performers! I also appreciate how the whole town shows up for each market night. There is always a festival-like atmosphere, which gives me my people fx after moving to SLO from a big city. Avila & Sons Farms is our absolute go-to every Thursday night. We always end up leaving as happy customers with a jar of nut-butter (or two) to boot!”

— George Hallam, Digital Marketing Specialist

“My favorite Central Coast farmers market is the SLO County market on Saturday mornings off Madonna Road. I love the abundance of parking! I always start with a healthy breakfast, fresh squeezed Julia’s Juice, and scones from Organic Tide. I carry a list of ingredients from recipes collected during the week. What’s in season will be on the table that week!”

— Laura Jeffrey, Contributor

“I always look forward to the Saturday farmers market in the Village of Arroyo Grande! It’s walking distance from my house and has a mix of quality vendors, including fresh produce, fowers and plants, snacks, and arts and crafts. I love to get some kettle corn from G. Brothers Smokehouse and then go looking for the roosters. (But I don’t share my kettle corn with them!)”

“My favorite Central Coast farmers market is Saturday morning at Madonna plaza. Going hunting for yummy fruits and vegetables and maybe even a bouquet of fowers or a morning snack is a fun way to start my weekend! I enjoy it because it is in the morning and there is a wide variety of vendors so I feel like I get the freshest produce at that market at reasonable prices. Having a variety of seasonal produce is what I love the most as well. It always seems like there is something different to grab for a meal. When local artichokes are in season I am especially happy, but I also really love the delicious varieties of oranges we fnd depending on the season.”

— Tina Mitchell, Controller & Sales Assistant

By Charlotte Ross Photos courtesy of Sam Denicola

One of Sam Denicola’s favorite things to do has always been making food for people. He used to dream that one day he would turn it into his livelihood and create some sort of welcoming space for anyone and everyone to gather. It’s a dream that is now turning into a reality.

Denicola’s bread-making journey began in Berkeley, Calif., sometime around 2013. It all started when a friend/coworker of his brought a sourdough starter into work and taught him how to bake with it. Pretty soon, Denicola was making all kinds of savory breads, pizza doughs, fresh pastas, and more.

He would visit friends in San Luis Obispo every now and then but never imagined himself moving to the Central Coast.

“Every time I visited, I would have the best time, so I wanted to keep that special feeling for when I came back,” Denicola said.

But after his last visit in 2019, he got excited about the idea of moving and the timing was right. His lease was ending, he had just spent time traveling all over the world, and he had friends in SLO who were part of a strong community he could join.

Soon after making the move to SLO, Denicola made friends that he could cook and bake with. One friend even said to him: “Sammy, I want you to make bread for me every week. I will buy it from you, and I bet a bunch of other people would too. It’s the only thing I want to really eat… .”

That made Denicola realize, “‘Hey, I can actually start making food for people like I always said I wanted to do.’” And that was the beginning of Denicola’s 3 A.M. mornings.

Friends told friends about his bread and news traveled fast. One to two loaves of bread turned into three or four, which turned into eight or nine, and so on. At the same time, one of his friends pitched the idea of building a bike trailer to deliver free coffee and treats to people on their way to work—an idea he said he was absolutely stoked about. So, together they built the trailer and he started making a list of people who wanted bread delivered to their homes.

“I didn’t have much else I was doing at the time,” he said. “So I would hop on my bike and deliver the bread, hang out, and sometimes [my friends] would give me a little money.”

He would work 14-hour days, four days a week, prepping the dough, baking it, delivering it, and throwing in random naps between preheating the oven and checking on the bread.

How The Bakery Came Along

Denicola explains his dream of making and sharing food with people like this: “I wanted to create … the feeling of being at the park. I love the park. It’s a place where

“Bread… is this common denominator for everyone. I really love that about baking bread.”

everyone goes; people that are happy, sad, angry, alone, with friends, with family, on a date, etc. It’s always open for you and it’s something that exists all over the world.”

From there, it didn’t take long for Bread Bike to grow and for Denicola to need more space to bake and get help in the kitchen. That’s when his friend, Mariah Grady, came into the picture. She introduced pastries to the menu, and they were offered a space in a bakery downtown. Now that they had a professional oven and mixer, and bigger fridges, they could expand even more.

Eventually, they purchased a building on Parker Street in SLO and transformed it into a bakery—a place Denicola could create that feeling he was holding onto. In April 2022, they held a grand opening, to which over 600 people showed up to celebrate, dance, and eat freshly made pizza and cookies.

Community Supported Bakery

“I love community, I love people, I love meeting people,” Denicola said. “I want to learn from them, hang out with them. I want to meet old people, young people, and little kids.”

Having a bakery allows him to do just that.

“Bread … is this common denominator for everyone. I really love that about baking bread; everyone eats it and enjoys it, and there’s no discrimination,” he said. “To me, that community feels like all of life; it’s the best part of living.”

Bread Bike has always called itself a “Community Supported Bakery,” in reference to community supported agriculture programs (in which members pay to receive regular boxes of seasonal veggies). Similarly, Bread Bike customers have the option to sign up for baked goods to be delivered to their homes (by bike, of course).

All products at Bread Bike are organic, naturally leavened, and made with whole grains, which are freshly milled in the bakery—something rare in California. By milling grains in the bakery, Bread Bike is supporting local farmers and allowing them to turn grain into four locally (opposed to shipping it across state borders to get milled). The profts of the bakery stay local and go directly back into the community. This allows farmers to pay their workers a livable wage and support their farmers.

“These are things that we are really proud of and we feel make the bread both taste really good and make you feel really good when you eat it,” Denicola said. “It’s important to Matt [Gamarra] and I as owners, that our whole community is taken care of. This includes the customers, the team of bakers and bikers, and the local, small-scale organic farmers [we] source their grains from.”

The Future of Bread Bike

One day, Denicola and Gamarra hope to expand their biking deliveries to all of SLO County. Right now, they have bikers out two days a week to deliver to homes in SLO. They also plan to hold more community events and add more simple, nourishing food to their menu. Because the mill is their pride and joy, they hope to someday bag up their freshly milled four and sell it at the bakery, at farmers markets, and to local cafes and restaurants.

Above all, Bread Bike will always be a welcoming space for people to not only buy bread and pastries, but to come hang out, eat a meal, and sip on their coffee or chai.

For more information, visit www.slobreadbike.com

POPULAR PIES

An A-Town Bakery Makes and Sells Anything but Humble Slices

By Molly O’Brien Photos by Angela Nelson

H usband-and-wife dynamic duo Alicia LumDenchasy and Ian Denchasy of A-Town Humble

Pies frst met decades ago in college at Cal State Los Angeles. They’ve since been together for 34 years, originally raising their son, Keali’i (who has also since joined the business), in the greater Los Angeles area before relocating to Atascadero in 2019, seeking a slower pace of life.

Today, their locally legendary business is owned, operated, and hand-baked by this talented trio based out of Atascadero. They seek to share their passion for pie and spread good feelings, one “peace” at a time. With the motto, “Make pie, not war,” the group works with local farmers and suppliers to source the freshest and most authentic ingredients and crafts them into the best-tasting pastries.

A-Town Pies makes a wide range of fruit pies, as well as savory pies like chicken pot pie, steak and mushroom pie, spicy chili, or shepherd’s pies. They can even satisfy

Back in Los Angeles, baking pies wasn’t their business, but rather something Ian loved to do for fun for family and friends.

“We named our company after A-Town because one of the reasons we started this is we wanted to meet people—we knew nobody in Atascadero,” Alicia said. “The community was the frst thing that we loved, and that’s the main reason we do what we do.”

They started at North County Farmers Markets in Atascadero in June 2019 and have created a substantial name for themselves since then. Today, the trio bakes a whopping 200 or so pies a week using the commercial kitchen at Wild Fields Brewhouse in Atascadero.

Fans can fnd the A-Town tribe at seven different farmers markets across the Central Coast, including Los Osos/Baywood, Atascadero, both Morro Bay markets, the SLO downtown farmers market, Templeton, and the Cayucos market during the summer.

Customers can choose from menu items like a pie with a basic single crust, pie with a basic double crust, pie by the slice, and both sweet and savory personal pies, as well as custom, made-to-order pies. The A-Town Pies team even says they’re up for a culinary challenge—and those who are interested in buying a different type of pie can call and share their desires. The trio and their creativity will take it from there!

those with plant-based cravings using jackfruit flling and vegan crusts. There is usually also a rotating range of tasty pastries available, including some vegan and gluten-free options.

Ian is known for his delicious, handmade butter crust, which Alicia claims is like nothing anyone has ever tasted.

“He only uses Straus Creamery organic butter, which started off as a California local farm, and organic Bob’s Redmill fours,” she said. “And we try to use as many local and seasonal fruits and vegetables from the markets since we’re already there.”

Alicia said her favorite part about spending time at farmers markets is being around the local community. These past few years, they’ve met lots of wonderful farmers who teach them about their trade and how to create even better pies.

“I think, in this community, we should all be helping each other,” she said. “‘You grow this and I make this—and let me promote you!’ It comes down to community, that’s it. There are things I’ve never ever heard of that we can make pies with, like a limequat. ‘What’s a limequat?’ It’s a blend of lime and a cumquat, grafted together.”

“I think, in this community, we should all be helping each other.”

A-Town Pies doesn’t have immediate plans to exponentially expand their offerings, since pie fanatics can already fnd them at seven markets across SLO County. Plus, they want to stay on the smaller side since the team still takes the time to hand roll all of their creations.

“We’re happy where we’re at, and people like our pies, and we enjoy what we’re doing with and for the local community,” Alicia said.

Despite their small but mighty team of three, their notoriety only continues to grow—along with the appetite for A-Town baked goods. They’ve been in business for just three years but have signifcantly widened their menu and their services since starting out. This year, Alicia anticipates the holidays are going to be a hectic, but satisfying time.

“Thanksgiving is coming quickly,” she said. “Last year during the holidays, we baked 250 pies in the span of just 48 hours—it’s our season!”

She expects they’ll be baking even more pies this year. Whether it’s sweet or savory, the favors of A-Town Humble Pies are made to be savored.

Your Top Priority NOW!

Your Top Priority NOW!

1. Your Savings With Solar Are Changing

1. Your Savings With Solar Are Changing

The current program, NEM 2.0, allows Central Coast solar owners to sell excess energ y back to PG&E. That extra energ y is then used to offset your total electric bill, saving you money. If you don’t own a solar energ y system yet, you should secure your install sooner, rather than later!

The current program, NEM 2.0, allows Central Coast solar owners to sell excess energ y back to PG&E. That extra energ y is then used to offset your total electric bill, saving you money. If you don’t own a solar energ y system yet, you should secure your install sooner, rather than later!

2. Your Home Value Can Increase

2. Your Home Value Can Increase

3. Batter y Updates And How They Affect You

3. Batter y Updates And How They Affect You

increase your home’s market value. The average increase of resale value for a home wi th a solar energ y system equals $4,020 for each 1kW of panels installed In California, a 3.1 kW solar panel energ y system has the potential of adding an average of $12,462 over the price of comparative homes in a middle-class neig hborhood

increase your home’s market value. The average increase of resale value for a home wi th a solar energ y system equals $4,020 for each 1kW of panels installed In California, a 3.1 kW solar panel energ y system has the potential of adding an average of $12,462 over the price of comparative homes in a middle-class neig hborhood

Backup batteries can store excess solar power so you can use it when your system isn’t producing energ y W hile Tesla Powerwall shipments are delayed due to semiconductor shortages, A.M. Sun Solar

Backup batteries can store excess solar power so you can use it when your system isn’t producing energ y W hile Tesla Powerwall shipments are delayed due to semiconductor shortages, A.M. Sun Solar

customers have access to other backup battery options. Learn more about Enphase storage by connecting with us today! RESE N T E

customers have access to other backup battery options. Learn more about Enphase storage by connecting with us today!

P RESE T E D B

From humble beginnings in 2001 to becoming the #1 solar energy company in San Luis Obispo County, A.M. Sun Solar continues to operate its company with a simple goal; to design and install the best solar energy solutions for local businesses and families in the community.

W hether you’re buying your solar energ y system with cash, throug h a loan, a Solar Energ y PPA/Lease, or throug h a PACE

solutions that make sense for you, so you can start saving money rig ht away

If you’re in the market for get ting solar, you’ve most likely heard about the federal tax credi t, otherwise known as the Investment Tax Credi t (ITC). This tax credi t grants homeowners and businesses a tax deduction equal to 30% of the total cost of a solar energ y system.

Wi th A.M Sun Solar, you can estimate your solar savings in seconds. We use satelli te technolog y to analyze your roof and also get to understand what your current energ y bill looks like. To estimate the amount of money you could be saving wi th solar, scan the QR code below! You Have Plenty Of Financing Options

Wi th A.M Sun Solar, you can estimate your solar savings in seconds. We use satelli te technolog y to analyze your roof and also get to understand what your current energ y bill looks like. To estimate the amount of money you could be saving wi th solar, scan the QR code below! You Have Plenty Of Financing Options The Solar Tax Credit Has Been Extended! You Can Estimate Your Solar Savings

410 Sher wood Rd., Paso Robles, CA. 93446

If you’re in the market for get ting solar, you’ve most likely heard about the federal tax credi t, otherwise known as the Investment Tax Credi t (ITC). This tax credi t grants homeowners and businesses a tax deduction equal to 30% of the total cost of a solar energ y system.

From humble beginnings in 2001 to becoming the #1 solar energy company in San Luis Obispo County, A.M. Sun Solar continues to operate its company with a simple goal; to design and install the best solar energy solutions for local businesses and families in the community. U R L O C A L S O L A R E X P E RT S (805) 316-7201 to tr y hether your solar energ throug h a loan, a Solar throug PACE make sense for

(805)

Scan here to tr y our free solar savings calculator!

91 / Living Lavishly

5. The Solar Tax Credit Has Been Extended!

6. You Can Estimate Your Solar Savings

Photos IS A FIESTA MOUTH

It’s another gorgeous evening in Pismo Beach. You’re sitting at a seaside table, sipping a Cadillac margarita and watching the sun drop into the Pacifc. Suddenly, your stomach begins to rumble, rivaling the sound of waves crashing along the shore. You open your menu and scan the list of offerings, your eyes gravitating to tacos:

Roasted Tri Tip Steak

Marinated Baja Chicken

Local Pacifc Shrimp

Swordfsh al Pasto made with gooseberry salsa and Pop Rocks

Hold up. Swordfsh. Gooseberry. Pop Rocks. What culinary magic is this? Tacos al pastor—“shepard style” in Spanish—is traditionally made with spit-grilled pork adobada, a red chili sauce with vinegar and oregano.

But not for Frank Barajas. To him, traditional means swordfsh.

“For those who have ever had to move away from home, the frst thing you do is you go and you look for something that reminds you of home. For me, that’s a fsh taco,” Barajas said during a grand opening event for Pequín, the Baja-coastal restaurant inside Vespera Resort on Pismo Beach.

As the restaurant’s executive chef, Barajas knew he wanted to create a menu that paid homage to his favorite childhood recipes, like swordfsh tacos al pastor.

“My inspiration came from Via de Guadalupe, coastal wine country in Baja California, which is very similar to what we fnd here,” he said. “We have the same coast, we have the same terroir so we fnd a lot of the same wine varietals. And so it seemed like a … perfect ft to have that kind of cuisine that comes with the wine up here on the Central Coast.”

The hotel management at Vespera Resort agreed. From there, the idea for Pequín, named after Barajas’ favorite chili pepper, was born.

“[We] really wanted to create a fun, exciting, vibrant food-and-beverage concept for this hotel and for the local community,” General Manager David Morneau said. “Pequín is fun, it’s exciting, it’s approachable. It’s the food that will make you feel good right to your core. We’re very lucky to have a chef who put his heart and soul into the menu.”

The Pismo Beach community seems to agree. Barajas was named Best Chef at the 16th Annual Taste of Pismo in 2021 for his—you guessed it—swordfsh al pastor taco.

“That was really our frst opportunity to see if this would work, because we thought, ‘I don’t think anyone’s really ever had an al pastor fsh taco. We’ve got this idea to launch a new restaurant. Let’s see if it resonates,’” Barajas said.

“So we rolled the dice and we offered this entirely new product—at a competition, no less—just to see what would happen. We couldn’t have asked for a better result. That really made us … stick our claws in the ground and say, ‘This is it! This is going to work.’”

And the swordfsh al pastor isn’t the only thing that works.

There’s the dragon fruit ceviche; a vegan spin on the classic seafood dish made with dragon fruit, cucumber, Fresno chili, mango, red onion, avocado, and a Leche de Tigre marinade. The watermelon tomatillo salad; a refreshing vegetarian side dish made with ample amounts of both fruits, tossed in a citrus dressing and sprinkled with cotija cheese.

Barajas and his team work with a local distributor to fnd the freshest fruit and vegetables possible delivered straight from local farms, like Talley Family Farms (see page 62 for a behind-the-scenes look at how that food is grown and shipped).

Barajas said connected with local growers while attending the Pismo Beach Farmers Market on

Wednesday afternoons. The restaurant’s seafood is also locally sourced from Morro Bay Seafood and Baja California in the off-season.

On the menu you’ll fnd a bluefn tostada served with chipotle truffe aioli; seafood pozole verde made with clams, sea bass, and shrimp; sea bass in banana leaf and much more. If surf isn’t your thing, there’s still plenty of turf, such as pollo asada or grilled fank steak, as well as vegetarian tacos and mole.

If you’re looking for something more decadent, stop by for brunch served daily from 7 a.m. to 4 p.m. Here you can pair a glass of bubbly with fried chicken and churros drizzled with white mole, churro pancakes, or tres leches French toast.

Those favors carry over naturally to the dessert menu, featuring tres leches cinnamon roll bread pudding,

Kahlúa caramel fan, and Churros in a Cloud (a housemade churro dessert served in a glass cloche with cinnamon vapor).

Each dish is so fantastical and favorful it tastes like something out of a Mexican fairytale, which is exactly what Barajas wanted.

“One of the happiest moments for me is seeing everyone enjoy [my food],” he said. “I can’t even begin to explain how wonderful it feels to know that something that you grew up with, that you love, is shared with and enjoyed by someone else.”

Ready for a festa in your mouth? Visit Pequín inside Vespera Resort, 147 Stimson Ave., in Pismo Beach.

For more information, or to make a reservation, go to vesperapismobeach.com/dining.

Flavorful Fall and Winter Recipes Worth Savoring

Courtesy of Andrea Chavez, Cindy Bevan, and Beatriz Ramirez of Talley Farms

Beatriz’s Apple Bread

This delicious, cake-like bread is tasty as a breakfast treat or afternoon snack. It comes from the kitchen of Talley Farms’ own Personnel Manager Beatriz Ramirez, who has worked at the farm for almost 50 years!

• 4 cups of chopped apples

• 1/2 cup of oil

• 2 teaspoons of vanilla

• 2 cups of sugar

• 2 eggs

Ingredients Directions

• 2 cups four

• 1/2 teaspoon of baking soda

• 1/2 teaspoon of salt

• 1 teaspoon of cinnamon

1. Mix together apples, oil, vanilla, sugar, and eggs.

2. Mix together four, baking soda, salt, and cinnamon.

3. Combine wet and dry ingredients and put in a glass dish. Bake for 45 to 60 minutes at 350 degrees F. Let cool and serve with your favorite hot beverage!

Cindy’s Spaghetti Squash Burrito Boats

Looking for a tasty, holiday-entertaining recipe that’s short on time but big on favor?

Try these Southwest inspired Spaghetti Squash Burrito Boats*. They’re delicious and make great conversation starters!

*Recipe makes two boats

FOR THE FILLING Ingredients

• 1 to 2 teaspoons olive oil

• 1 small zucchini, diced

• 1/2 bell pepper, diced

• 1/4 red onion, diced

• 1 tablespoon taco seasoning mix

• salt and black pepper to taste

• 3/4 cup cooked black beans, drained and rinsed

• 1 cup corn kernels, cooked

• 1 cup diced tomatoes

• 2 ounces Monterey Jack cheese, shredded and divided

• avocado sliced for topping (optional)

• 1 tablespoon sour cream for topping (optional)

FOR THE SPAGHETTI SQUASH

• 1 spaghetti squash cut in half lengthwise

• 1/2 teaspoon olive oil

• salt and black pepper to taste

• 1/4 teaspoon chili powder

• 1/4 teaspoon cumin

1. Preheat oven to 400 degrees F. Drizzle cut sides of spaghetti squash with oil and season with salt, pepper, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands. Set aside empty squash husks for later.

2. While the squash cooks, heat olive oil in a skillet over medium heat. Add the onion, zucchini, bell pepper, and taco seasoning. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.

3. Remove skillet from heat, add black beans, corn, and tomatoes. Stir well, taste, and adjust seasoning as desired.

5. To assemble the Burrito Boats, add the loose spaghetti strands and half of the cheese to the skillet mixture, stir well. Load up the squash husks with the flling and top with the remaining cheese. These are your burrito boats!

6. Bake uncovered at 350°F until warmed through and melty, about 10 minutes.

7. Broil for 1 to 2 minutes until the cheese is bubbly and browned. Serve warm with your favorite burrito toppings!

WHAT’S IN SEASON

Fall & Winter Edition

What’s your favorite Fall or Winter memory? Odds are it involves friends, family, and food. This is because the two later seasons of the year are full of special holidays like Thanksgiving, Hanukkah, Kwanzaa, Christmas, and the New Year. But it’s also because of the favorful produce that’s available. Think faky apple or pumpkin pie, crispy potato latkes, and hearty stews packed with slow-cooked veggies.

When planning the menu for your next gathering or quiet night in, make sure to take advantage of the vast cornucopia of fresh produce grown right here on the Central Coast. Stop by your neighborhood farmers market to fnd the following fruits and vegetables. Your stomach (and local farmers) will thank you! Not sure where to shop? Check out our favorite Central Coast farmers markets on page 70.

WINTER

Hotels to Make Home for the Holidays

By Molly O’Brien

“Home for the holidays” doesn’t necessarily have to mean a specifc house. For those planning to host a gaggle of family this festive season, there’s a range of heavenly hospitality where they can stay (where no one will ever get in each other’s way). From Cayucos to Avila, along the beach and inland to Paso Robles, San Luis Obispo, and beyond—here are eight spots for visiting family and friends who plan to visit the Central Coast this holiday season.

Photo courtesy of Hotel Cerro

For Travelers Who Want to Stay at the Center of the Excitement

Hotel Cerro in downtown San Luis Obispo

Photos courtesy of Hotel Cerro

Downtown’s new, elevated boutique hotel, Hotel Cerro combines the culture of San Luis Obispo with a feeling of casual elegance, paying homage to the city with even the smallest details such as the real fg tree in the groundlevel courtyard (a tribute to Higuera Street’s importance to the city). This property hosts 65 guest rooms and suites—some of which feature their own private patio area with a fre pit. There’s also a rooftop pool and patio area with 360-degree views of the SLO scenery and a menu of hand-crafted, curated cocktails. Downstairs, there’s a standalone spa with an array of relaxing treatments and a signature restaurant, Brasserie SLO, which sources ingredients from the hotel’s own Edible Garden. Putting family up here during the holidays means the opportunity to visit them on-site and enjoy one of the most trendy spots in downtown SLO.

For Travelers Who Love Historic, Luxurious Boutique Hotels

Granada Hotel & Bistro in downtown San Luis Obispo

Photo courtesy of Granada Hotel & Bistro

The Granada Hotel & Bistro in downtown SLO was created from a historic 1920s exposed brick building and restored to be more glorious than ever before. This modern boutique hotel hosts 17 elegantly designed rooms and suites using the aesthetic of the authentic, exposed brick walls, hand-crafted steel windows, wrought-iron Juliet balconies, and original hardwood foors with a sprinkle of supporting decor, including Persian rugs and leather headboards, to create an ambiance of timeless luxury. Be sure to visit the on-site restaurant, Granada Bistro, which is inspired by the timeless dishes of the classic French bistro, but with its own Central Coast twist. Putting family here means the chance to visit them on-site and enjoy a step back in time to an era of charming sophistication, mixed with the modern, welcoming atmosphere of the SLO community.

Shoreline Inn in Cayucos

Photos courtesy of Highway 1 Road Trip

The recently renovated Cayucos Shoreline Inn is the only motel situated directly on the beach between Monterey and Pismo Beach. This property has been lovingly family-owned and operated since the 1980s. It’s even pet-friendly, so the whole group (furry family members included!) can join for an easy-going stay at the beach in Cayucos. Each of the rooms has views of the pier, sand, and surf. Putting family here means the chance to take in the panoramic ocean sights while also being just steps away from a seemingly endless amount of outdoor activities from strolling the pier to going for a bike ride along the coast, to perusing downtown Cayucos’ cute village shops and restaurants.

This upscale, seaside property sits on the sand along Pismo Beach’s beloved boardwalk and is within easy walking distance from all of the attractions of downtown Pismo Beach and the pier. There are 124 guestrooms—most of which offer their own private balconies overlooking the Pacifc Ocean. But perhaps one of the property’s most special signature amenities is the Stargazing Program: Each room contains a collapsible telescope and a stargazing map for guests to chart out the stars on a clear Central Coast evening. Vespera also just unveiled a new dining concept, Pequín, a coastal, seafood-centric Baja-style dining venue featuring al fresco seating with views of the ocean, and showcasing an array of locally sourced

ingredients catering to all ages and tastes. (To read more about Pequin, turn to page 92.) Putting family here means the chance to spend time at the cozy, on-site fre pits, which overlook the Pacifc Ocean, and roast some s’mores while watching a signature California ocean sunset (even in the winter!).

Helping families in SLO county find assisted living, independent living, memory care, and board & care facilities for their loved ones.

Free service, compensated by the 100+ homes/communities in my network Tour with my families to be there to ask and answer questions

Sue Gibson, MBA | Cardelina Atascadero, CA 93422 Cell: (415) 656-6869 | www.slgseniorcare.com

Sue Cardelina 93422 (415) 656-6869 www.slgseniorcare.com

For the Winter Holiday Decor Fanatics Cambria Pines Lodge

Photo Courtesy of Cambria Christmas Market

Cambria Pines Lodge feels like a fairytale during the holidays. Nestled amid the mystical landscape of tranquil Monterey pine forest in the Cambria hillside, it has an impressive variety of accommodations in a charming setting. Spend time at the calming day spa, or at the heated outdoor pool or peaceful hot tub, and business center. Each winter during the holiday season, the lodge completely transforms into a sparkling winter wonderland. Putting your family here means giving them the chance to experience The Cambria Christmas market. Visitors can check out a range of artisan vendors, visits from Santa, and more than 2 million holiday lights with one of their two holiday packages. The “Cambria Christmas Market package” includes access to the full market and the “Lights at Cambria Pines package” includes access to just the lights on nights the market is closed.

For the No-Frills, Down-to-Earth Traveler

Bayfront Inn in Morro Bay

Photo by Earthly Beauties on Unsplash

Bayfront Inn is a 16-room, European retro-style hotel located right on the beach of scenic Estero Bay. This property boasts scenic views of Morro Rock, Estero Bay, and the Pacifc Ocean from most of the upstairs rooms and two ground viewing decks dating all the way back to the 1960s, and has stood the test of time as one of the closest hotels to Morro Rock. This hotel does not aim to be glitzy or glamorous—they’re very open about how the property still has many of its original features and refects an authentic Morro Bay stay for the era it was constructed. Self-described as “cozy and comfortable,” and minimally furnished, putting family here would mean giving them somewhere to spend a no-frills night, as close to the water as possible (without getting their feet wet).

Avila Lighthouse Suites

Photos courtesy of Highway 1 Road Trip

This all-suite resort sits right along the sands of the picturesque Avila Beach Promenade, a fantastic location for hitting the sand or perusing the quaint village of Avila Beach. The property boasts 54 two-room lodging options that range from 550 to 1,100 square feet in size, making for a spacious spot for families to relax. Whether spending a night in a family-friendly Owner’s Suite or a Master Suite, all guest rooms have an outdoor balcony or patio with Adirondack chairs to soak up the Central Coast sunshine. Putting family here means they’ll enjoy walking to all of the special spots in Avila Beach and will be nestled into this sheltered cove with full access to the ocean, the pier, and the dozens of shops and restaurants along the promenade.

For the Foodies and Wine Lovers

The Piccolo in Paso Robles

Photo courtesy of The Piccolo

The Piccolo is a boutique hotel retreat in the heart of bustling downtown Paso Robles—a perfect location for those seeking an upscale, overnight experience with a side of wine tasting and tasty dining. Featuring just 24 rooms in stylish accommodations, the property feels intimate and luxurious—but also approachable. The exposed brick walls are a reminder of the rich history in the area, but inside, there’s nothing but the latest and fnest touches of design decor using local artists and paying homage to Paso’s talented local craftspeople. Putting family here means the perfect excuse to spend some time with them taking in the sweeping views of the city on the hotel’s elevated rooftop bar, Tetto (it’s the frst rooftop bar in Paso!), or diving into tasting local vino at the on-site wine lounge, The Piper.

30 YEARS OF HARVEST ON THE COAST

By Laura Jeffrey

Photos courtesy of Laura Jeffrey and SLO Coast Wines

Inspired by a visit to Burgundy’s “Hospice du Beaune” in 1990, local vintners of the Edna Valley AVA (American Viticulture Area) and Arroyo Grande Valley AVA came together the next year to create the frst San Luis Obispo County association of local wineries.

Back then, they numbered six. Now 32 members strong, the group recently decided to form a new appellation, “SLO Coast AVA,” thus bringing together the two growing regions.

Stephen Ross Dooley, the frst and current president, shared his thoughts on the growth and evolution of the region over the last 31 years.

“After going to Hospice de Beaune … and tasting the new wine from that vintage out of the barrel, it occurred to me that we could do a similar wine tasting event in our region,” he said. “I think the San Luis Obispo Coast

appellation is a better and broader defnition of our coastal region. More people know where San Luis Obispo is located compared to our existing AVAs of Edna Valley and Arroyo Grande Valley.”

The frst Harvest celebration was hosted by Edna Valley Vineyard in 1991. In subsequent years, it rotated to various wineries, including Talley Vineyards and Mason Deutz (now Laetitia Vineyard and Winery), Eventually Harvest found a home in Avila Beach, where Harvest 2022 will be held Nov. 11 to 13. The charming coastal town is the perfect venue for an event featuring delicious coastal wines.

As its name suggests, the harvest celebration comes in the fall. It’s the time of year when winemakers and vintners look forward to the end of long days and nights of physical labor transforming vineyard grapes into wine in our glasses.

Harvest includes picking the grapes—either by hand or by machine—in the darkness of the early morning, when the grapes are frmer and retain higher acidity. The grapes are processed by sorting, crushing, pressing, and eventually barreling for aging.

This could be an actual barrel, made of French or American oak, or a stainless steel tank. A return to ancient vessels made from concrete, amphora, or various stone composites is also growing in popularity. From here, the wine will rest until it is time to bottle months and months later.

Once the work is done, it’s time to party!

This year’s Harvest on the Coast celebration will start with a Friday night reception and walk-around tasting with small bites at the Central Coast Aquarium. It’s the perfect setting for wine enthusiasts to meet marine life while sipping on wines grown so close to the ocean.

Saturday’s main event presents an incredible opportunity to meet the winemakers gathered in one location. Over 32 wineries will be represented, and wine lovers can taste less well-known varieties like Albariño, Garnacha, Viognier, and Grenache Blanc alongside perennial favorites such as Chardonnay and Pinot Noir.

There are a limited number of VIP tickets available for this year’s event. For more information, go to www.slocoastwine.com.

*Brian Talley, Vicki Carroll, and Stephen Ross Dooley contributed to this article.

Laura Jeffrey is a Certifed Sommelier and owner of 101 Wine Tours, Inc. a provider of luxury tasting experiences on the Central Coast. In addition to wine, the company also offers beer, cider, olive oil, and spirits tasting tours. 101 Wine Tours has won the prestigious Trip Advisors Certifcate of Excellence & Travelers Choice Awards each year from 2015 to 2022, and was named Visit SLO CAL Tourism Service Champion Award in 2018. For more information, visit www.101winetours.com or call (805)874-CORK (2675).

Residential,

SERVING THE CENTRAL COAST SINCE 1981.

North San Luis Obispo County 805.466.6255

South San Luis Obispo County 805.543.3976 Santa Barbara County 805.928.5998 www.slodrywall.com

The Roots of SLO Coast AVA

A team from U.C. Davis planted the frst experimental vineyard in Edna Valley in 1968. The frst harvest was recorded in 1972. A decade later, the Edna Valley AVA was established as the frst in SLO County. Commercial growers Norman Goss of Chamisal and John and Catherine Niven (owners of Paragon Vineyard, Edna Valley Winery, and Baileyana Winery) made the vital steps needed to solidify the region in California history. It now holds the title as California’s newest American Viticulture Area: SLO Coast Wine AVA. Members and visitors are excited to see how it grows!