I set out to meet the movers, shakers, makers, and bakers who roll up their sleeves while most of us crawl under the covers. What I got was a thick slice of life. It's all true, folks—right down to the crumb.Read More
I’ve stepped out of reality and into a full-body beekeeper’s outfit. It might as well be a spacesuit. Instead of holding a tiny American flag in the middle of space, I’m clutching a pole hooked around a tree branch suspended 4 feet above my head.
Hovering on that branch? A massive swarm of boisterous, buzzing wild bees.Read More
“There is a great power behind these plants, and I have a great reverence for them. They could do something to a man that it would take a bullet to do. One little bite of this innocuous herb—a single crushed caster bean, for instance, and you will get sick or die. There is no question.”Read More
Farmer Bill Coy reaches his suntanned arms up and into a sea of glossy orange-green leaves in search of a perfectly ripe avocado. Victorious, he palms the plump, bumpy black fruit, which gives way to the touch only ever so slightly.Read More
In one swift, deft motion, Michelle Angell uses a mud-crusted cowboy boot to turn over a milk crate full of overripe Hass avocados.The glossy black and green fruit roll across the dusty landscape making a soft sound equivalent to a piggy dinner bell.
White-haired and clear-eyed, Ruth “The Flower Lady” Scovell has seen her fair share of marriage proposals. That is, they happen to unfold right in front of her, on the fated patch of Higuera Street located directly in front of her table at the Downtown SLO’s Thursday Night Farmers’ Market.Read More
Charlie can keep his Everlasting Gobstoppers and Wonka Bars. The real golden ticket isn’t hiding beneath the wrapper of some fantastical candy bar—it’s actually nestled under the powdery casing of a handmade truffle salami cured with wine, aromatic herbs, and earthy spices.
Behind the wondrous doors of Atascadero’s Alle-Pia Emporio exists a factory for the meat obsessed.Read More
Longtime farmer Bill Spencer has a habit of calling his sheep “kids.” It’s watering time out at Windrose Farm in east Paso Robles, and the whole fluffy flock—one-week-old lambs, nursing moms, and shaggy old maids—trot happily to a big, plastic bucket filling rapidly with cool water.Read More
I traveled to Adelaida Cellars in Westside Paso Robles with the mission of exploring and understanding Deborah Sowerby’s Sheep in the Vineyard program. What I found was a bit of a surprise. The sheep were far more interested in exploring and understanding me, including my digital recorder, my hair, my iPhone, and even my glasses, which quickly became fogged up with hot sheep breath.Read More