My first piece in Edible Santa Barbara is out, telling of Chef Budi Kazali and his Ballard Inn and Restaurant.
The latest issue of the SLO County Visitors Guide magazine turned me into a tourist–it’s always fun rediscovering SLO town. Some of my finds: authentic Italian cooking at Buona Tavola, craft brewing at two breweries in Paso Robles, affordable, home-cooking at Station Grill in Grover Beach, antique gems at Shabby Chic in Nipomo, some other fun stuff around the county. Read the issue, here.
Had the great opportunity to learn about heirloom grains (and more importantly, about the worrisome truths of modern-day white flour) for this issue of Edible SLO (read the article here). Also, Morro Bay oysters are on the rise, despite the fact that oyster babies are dying due to ocean acidification (read it here).
Is your EVOO really extra-virgin? Is it really olive oil? Santa Barbara/Santa Ynez olive oil producers weigh in (read it here).