I learned all about local farmstead goat cheese makers for the summer 2015 edition of Edible SLO. Read it here: Edible SLO Summer 2015
Food
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
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.
T
he 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.
A few of my articles on Paso Robles wineries and restaurants are in the summer issue of Winepress Magazine: Pithy Little Wine Co, Cowgirl Cafe, Anglim & D’Anbino wineries.
The new issue of Edible San Luis Obispo is out on stands. Check out my feature on the hip, new “Third-Wave” coffee scene in SLO County.
The Summer 2014 issue of SLO County Visitors Guide is out. I wrote a few pieces on creekside dining in SLO; the new “wine country” of Grover Beach; and horsing around in Santa Margarita.
My feature article on foraging mushrooms and other goodies
is out on newsstands…Now all we need is rain! Read it here.
My first piece in Edible Santa Barbara is out, telling of Chef Budi Kazali and his Ballard Inn and Restaurant.
JAMIE RELTH 