My latest travel piece for USA TODAY about Whidbey Island’s famous mussels came out last week, just in time for Penn Cove Mussel Festival.
“Whidbey Island, the largest island in Washington state located just an hour from Seattle by car or ferry, is famous for many reasons. Last year, 10Best.com readers voted this the No. 3 island destination in the country, due in part to its whopping six state parks, easy accessibility and incredible, 360-degree coastal views of surrounding geographic wonders like Puget Sound, Mt. Baker, and the Olympic and Cascade mountain ranges. It is home to spectacular Deception Pass State Park, idyllic Ebey’s Landing National Historical Reserve and historic sites like Fort Casey. But there is only one thing that truly puts Whidbey Island on the world stage: its mussels.” Read More
My latest article for USA TODAY’s Travel site, Experience Food & Wine, is out! Yeehaw! Read about the Wines of the Wild West, excerpted below:
“The same high-elevation southwest terrain that once provided the backdrop for the fierce Apache warrior chiefs Cochise and Geronimo, and for the often bloody dramas of rough and tumble cowboys and outlaws, now has a new protagonist. Amid the cooler temperatures, summer monsoon rains, and plentiful sunshine of the Sonoita and Willcox wine trails, the wine grape is steadily carving out its survival story, and winning national acclaim.”
My first article for USA TODAY’s online travel site came out last week, highlighting my recent exploration of the craft hard cider scene in the Pacific Northwest. Washington Cider Week is happening this week, but these cideries are worth checking out any time of year. Read the full article (also included below), and see the gallery of images at USA TODAY.
The latest issue of Edible SLO Magazine is out, including my feature on food and cooking-related non-profits. Pick one up on newsstands, or see highlights at Edible SLO.
My train escape to Paso Robles wine country came out in Santa Barbara Food & Home. I love the train! The Brown Butter Cookie Co., Vivant Fine Cheese, Hotel Cheval, and restaurants and wineries were also great.
The latest issue of Edible San Luis Obispo includes my piece on local kombucha company Komplete Kombucha, as well as the SLOcavore’s recent tour of the growing Cal Poly wine and viticulture program.
I got the chance to explore some trails and parks in Nipomo for the recent issue of SLO Visitors Guide Magazine.