Winter 2025 - Issue 50 Archives - Edible San Luis Obispo

Food for Thought: Celebrating Our Golden Jubilee

This issue is our 50th — which coincides with my fifth year as Managing Editor — and we have a lot to celebrate.

Michelin-Starred Chef Charlie Palmer Brings 3 concepts to Paso Robles

As told in this story by Linda Reed, Chef Charlie Palmer is bringing his years of experience and more than 20 Michelin stars to three new dining concepts in Paso Robles.

Pismo Fish & Chips Serves Fresh Catch for 60 Years

A Pismo Beach staple, Pismo Fish & Chips was opened by a young Dutch couple in the 1950s. This article by Erica Thatcher details how the restaurant’s next owners maintained its popularity through timeless original recipes.

Perspective: Sharing Holiday Customs

The holidays are a time for gathering with loved ones around a fireplace, a table of food or even a simple warm drink. Here, our Edible San Luis Obispo contributors share their favorite holiday traditions, inviting readers to cherish special winter moments.

Tasting Spot: Don’t Mind if I Fondue

Is there anything more comforting than gathering around a pot of melted cheese? People have been asking themselves since long before the swanky cocktail parties of the Roaring ’20s or the wedding receptions of modern times.

Two SLO County Vineyards Surpass 100-Year Milestone

San Luis Obispo County’s oldest vineyards are featured in the article by Katy Budge, who shares the past and future of J Dusi Wines and Saucelito Canyon Vineyard.

These Are a Few of Our Favorite Things: Holiday Gift Guide 2025

In need of a gift that supports local? Take a look at this list for family and friends on your nice list this year.

A Hanukkah Feast in San Luis Obispo

Owner of Bramble Pie Co. and JonnyBoy’s Bagelry Emilie Goldstein shares her Hannukah memories along with traditional dishes that remind her of family and connect her with the San Luis Obispo community.

A Living Legacy: Goshi is a San Luis Obispo Sushi Staple

The introduction of sushi to America made waves and as Jonathan LaFerrara explains in this article, that trend evolved into a culinary staple with Goshi in San Luis Obispo County.