Player FM - Internet Radio Done Right
Checked 11M ago
เพิ่มแล้วเมื่อ fiveปีที่ผ่านมา
เนื้อหาจัดทำโดย Jaime Lewis เนื้อหาพอดแคสต์ทั้งหมด รวมถึงตอน กราฟิก และคำอธิบายพอดแคสต์ได้รับการอัปโหลดและจัดหาให้โดยตรงจาก Jaime Lewis หรือพันธมิตรแพลตฟอร์มพอดแคสต์ของพวกเขา หากคุณเชื่อว่ามีบุคคลอื่นใช้งานที่มีลิขสิทธิ์ของคุณโดยไม่ได้รับอนุญาต คุณสามารถปฏิบัติตามขั้นตอนที่แสดงไว้ที่นี่ https://th.player.fm/legal
Player FM - แอป Podcast
ออฟไลน์ด้วยแอป Player FM !
ออฟไลน์ด้วยแอป Player FM !
20th Season Best Of: Brewers
Manage episode 404542164 series 2619460
เนื้อหาจัดทำโดย Jaime Lewis เนื้อหาพอดแคสต์ทั้งหมด รวมถึงตอน กราฟิก และคำอธิบายพอดแคสต์ได้รับการอัปโหลดและจัดหาให้โดยตรงจาก Jaime Lewis หรือพันธมิตรแพลตฟอร์มพอดแคสต์ของพวกเขา หากคุณเชื่อว่ามีบุคคลอื่นใช้งานที่มีลิขสิทธิ์ของคุณโดยไม่ได้รับอนุญาต คุณสามารถปฏิบัติตามขั้นตอนที่แสดงไว้ที่นี่ https://th.player.fm/legal
For the 20th season, I share my favorite, most memorable moments during the Consumed podcast.
Featured in this episode:
- David Walker, Firestone Walker Brewing, Paso Robles
- Max Montgomery, There Does Not Exist, San Luis Obispo
- Jack Dyer, Topa Topa Brewing Company, Ventura
- Vinnie and Natalie Cilurzo, Russian River Brewing, Santa Rosa
211 ตอน
Manage episode 404542164 series 2619460
เนื้อหาจัดทำโดย Jaime Lewis เนื้อหาพอดแคสต์ทั้งหมด รวมถึงตอน กราฟิก และคำอธิบายพอดแคสต์ได้รับการอัปโหลดและจัดหาให้โดยตรงจาก Jaime Lewis หรือพันธมิตรแพลตฟอร์มพอดแคสต์ของพวกเขา หากคุณเชื่อว่ามีบุคคลอื่นใช้งานที่มีลิขสิทธิ์ของคุณโดยไม่ได้รับอนุญาต คุณสามารถปฏิบัติตามขั้นตอนที่แสดงไว้ที่นี่ https://th.player.fm/legal
For the 20th season, I share my favorite, most memorable moments during the Consumed podcast.
Featured in this episode:
- David Walker, Firestone Walker Brewing, Paso Robles
- Max Montgomery, There Does Not Exist, San Luis Obispo
- Jack Dyer, Topa Topa Brewing Company, Ventura
- Vinnie and Natalie Cilurzo, Russian River Brewing, Santa Rosa
211 ตอน
ทุกตอน
×For the 20th season, I share my most memorable moments during the Consumed podcast. Chefs and Restaurants featured: Feben Teffera , Ebony SLO, San Luis Obispo Gessica and Alberto Russo , Flour House, San Luis Obispo Brian Collins , Ember, Arroyo Grande Chef Daisy and Greg Ryan , Bell’s, Los Alamos Chris Dillow and Evan Toohey , Fig at Courtney’s House, Templeton Chef Julien and Courtney Asseo , Les Petites Canailles, Paso Robles Clark Staub , Full of Life Flatbread, Los Alamos Jeff, Lindsay and Jade Jackson , The Range, Santa Margarita…
For the 20th season, I share my favorite, most memorable moments during the Consumed podcast. Featured in this episode: Zack Andrade , Spinaca Farms, Gilroy Captain Mark Tognazzini , Dockside Restaurant, Morro Bay Neal Maloney , Morro Bay Oyster Company Elizabeth Poett , “The Ranch Table,” Lompoc Daniel Sinton , Avenales Ranch, Shandon Barbara Bullock , home chicken expert, San Luis Obispo…
For the 20th season, I share my favorite, most memorable moments during the Consumed podcast. Featured in this episode: David Walker, Firestone Walker Brewing , Paso Robles Max Montgomery, There Does Not Exist , San Luis Obispo Jack Dyer, Topa Topa Brewing Company , Ventura Vinnie and Natalie Cilurzo, Russian River Brewing , Santa Rosa…
For this special season, I look back on my most memorable moments with the podcast. Featured in this episode: Dan Berkeland , Back Porch Bakery, SLO and Atascadero Sara and Jon Peterson , Scout Coffee and Honey Co. Coffee, SLO and Morro Bay Tim Veatch , Wayward Bakery, Los Osos Shanté Norwood , Té’Stees Cupcakes, Lompoc Penni Monroe , Hush Harbor Bakery, Atascadero Marisa Bloch Gaytan , Pasolivo, Paso Robles Stephanie Nye and Kirsten Finberg , Soup Gangsta and Little Red Hen Bread Michael Palmer , McConnell’s Ice Cream, Santa Barbara…
For this season, I look back at my most memorable moments on the Consumed podcast. Featured in this episode: Robin Wolf , The Hatch, Paso Robles Eric Olson , Central Coast Distillery, Atascadero
For this season, I'm looking back at my most memorable moments on the podcast. Featured in this episode: Sandi Sigurdson , community leader and recovering alcoholic Dr. Stephen Lloyd-Moffet , The Spirit of Wine Arcenio J. Lopez , MICOP Dr. David Cleveland , UCSB Ariana Lovato , Honeycomb Home Design, Arroyo Grande Peter Cron , SLO County Integrated Waste Management Authority Sister Theresa Harpin , Restorative Partners and The Bridge Cafe, SLO…
For this season, I look back at my most memorable moments of the podcast. Featured in this episode: Vailia From , Desparada Wines, Paso Robles Jim Clendenen , Au Bon Climat, Santa Barbara County Samra Morris , Alma Rosa Winery & Vineyards, Sta. Rita Hills Sonja Magdevski , Casa Dumetz, Los Alamos Stephy Terrizzi , Giornata Wines, Paso Robles Nancy Ulloa , Ulloa Cellars, Paso Robles Matt Dees , Jonata, Ballard Canyon Ryan Deovlet , Deovlet Wines, Los Osos…
For this season, I'm looking back at my most memorable moments on the Consumed podcast. Featured in this episode: Cameron Alarcio , Cameron Alarcio Knives, Pismo Beach Paul Filice , Miner’s Ace Hardware Josh and Lindsey Haring , The Mountain Air, San Luis Obispo Denis and Kacey Kehoe , Kehoe Carbon Cookware, Los Osos…
For this season, I looked back on my most memorable moments on the Consumed podcast. Featured in this episode: Hayley Thomas Cain , San Luis Obispo Sarah Deiter , Markers & Allies, San Luis Obispo Greg Clarke , Thousand Oaks Brittany App , Where There Once Was Water, Creston Dianne Jacob , Will Write For Food, Oakland…
At Dave Congalton's invitation, I went on KVEC 920/96.5 in January to talk about why so many restaurants are closing in San Luis Obispo, the state, and the nation. Shared here with permission from KVEC.
In this episode of Consumed with Sophia Pattison, intern Sophia flies all the way to Italy to delve into the life-changing experience of a Cal Poly student’s study abroad experience and internship at a sustainable farm-to-fork restaurant in Lastra a Signa, a municipality of Florence. Through hands-on work, Mary Carli has taken Cal Poly’s learn-by-doing philosophy international, embarking on a journey of cultural exchange and culinary exploration, participating in everything from beekeeping to marketing strategies for the company. Instagram: @sophia.pattison @marycarli_ @fattoria_bucolica More information: tuorlomagazine.it/it/lautosufficienza-nella-ristorazione-esiste-e-a-metro-zero/…
In this second episode of Consumed with Sophia Pattison, my intern Sophia takes us behind the scenes of Sidecar Cocktail Company, the cocktail bar that offers a unique fusion experience, pairing a Chinese-style food menu with an eclectic mix of drinks. Amidst the bustling ambiance, Sidecar is host to weekly live jazz performances found in the hidden gem of the bar's basement lounge. Owner Josh Christensen and Jazz Trio Forte are giving San Luis Obispo a spot that transports locals to what feels like a larger metropolitan city. Instagram: @sophia.pattison @sidecarslo @jacobster125 @zedpudding @jamesgallardomusic…
When I developed this season of California and Central Coast legends, I came across an article about sommelier and farmer Rajat Parr. It was written by Esther Mobley, the senior wine critic for the San Francisco Chronicle. She called him one of the wine industry’s biggest celebrities and California’s most influential sommelier—and she’s certainly not the only one. Rajat Parr is an absolute giant of the wine world, having worked as a sommelier for restaurateur Michael Mina for many years in San Francisco, and co-authoring two very important books: Secrets of the Sommeliers and The Sommelier’s Atlas of Taste. So imagine my surprise when he instantly accepted my email request for an interview. Since moving away from the sommelier and restaurant world, he has taken up as a farmer and winemaker in Cambria at Phelan Farm, Stolo Vineyard, Domaine de la Cote, and Sandhi Wines. We talked about his upbringing in Calcutta, his original goal to become a chef, the way he risked it all to move to San Francisco, and his legendary and well-documented blind-tasting abilities. Website: phelanfarm.com / sandhiwines.com / domainedelacote.com / stolofamilyvineyards.com Instagram: @rajatparr…
1 LEGENDS: Cult brewers Vinnie and Natalie Cilurzo, Russian River Brewing 1:23:49
1:23:49
ลิสต์เล่นในภายหลัง
ลิสต์เล่นในภายหลัง
ลิสต์
ถูกใจ
ที่ถูกใจแล้ว
1:23:49There are few businesses I’d travel multiple hours to visit, but Russian River Brewing is one of them—and I am most certainly not alone. Vinnie and Natalie Cilurzo are the minds behind Pliny the Younger, one of the culty-est brews in the world, and one that is only available for a short time each spring. The brewery only makes a certain amount of this perfectly-balanced triple IPA, and only sells it for two weeks in March. People from around the globe line up outside their two locations to wait for the doors to open, and the economic impact on Sonoma County stands at $6.1 million, just for Pliny the Younger week. We talked about Vinnie growing up in a pioneering Temecula winery, how they met when Natalie bought booze for an underaged Vinnie, and the terror they felt that first time Pliny caught the world’s attention. I drove to their second location in Windsor for the day to hang out and chat, and the nine hours I spent driving were absolutely worth it. Website: russianriverbrewing.com Instagram: @russianriverbrewingofficial…
The concept of fresh, local, seasonal ingredients in restaurants is one most Californians are very familiar with, but in 1985, it was pretty radical. Fortunately for those of us who dine at Robin’s in Cambria, Novo and Luna Red restaurants in San Luis Obispo, owners Robin Covey and Shanny Covey didn’t know any better: it’s just the way they liked to eat. Over time they formed a shared company called the Blue Mango Restaurant Group that operates these three beloved restaurants, keeping the mandate for fresh, local and seasonal ingredients front and center at all times, and inspiring other restaurants to do the same. They’ve managed to do this through the outrageous challenges of restaurant ownership, as well as through divorcing but remaining business partners. So many of us consider these restaurants a forever-part of the local culinary landscape, and we have their creative thinking and acumen to thank. Websites: novorestaurant.com / lunaredslo.com / robinsrestaurant.com Instagram: @novorestaurant / @lunaredrestaurant / @robins_restaurant…
C
CONSUMED with Jaime Lewis
1 LEGENDS: Pioneering Rhône varieties and regenerative agriculture with Tablas Creek Vineyard proprietor Jason Haas 1:19:25
1:19:25
ลิสต์เล่นในภายหลัง
ลิสต์เล่นในภายหลัง
ลิสต์
ถูกใจ
ที่ถูกใจแล้ว
1:19:25When you think of wineries that really changed the game in California, Tablas Creek Vineyard should be one of the first to come to mind. A partnership between a wine importer, Robert Haas, and winegrowers in the south of France, Jean-Pierre Perrin and Francois Perrin, Tablas Creek has been a pioneering producer of Rhone-varietal wines in Paso Robles since it opened in 1989. I spoke with Jason Haas, the second-generation proprietor of Tablas Creek Vineyard who has continued the work set out by his father and the Perrin family: to establish Paso Robles as a premier appellation for Rhone varieties, and to do so with rigorous attention to sustainability and regenerative agriculture. In these ways, Tablas Creek has been one of the first if not the very first to approach winemaking this way in Paso Robles, and well ahead of their time. Jason and I talk about his beginnings in the tech industry, his affection for ultimate frisbee, and the accolades he’s won for his writing on the Tablas Creek blog at tablascreek.typepad.com. Website: tablascreekvineyard.com Instagram: @tablascreek…
C
CONSUMED with Jaime Lewis
If you don’t recognize the name Susie Righetti, you might recognize her two iconic businesses: she is the founder of Susie Q Brand, a purveyor of Santa Maria Style barbecue seasonings, pinquito beans, salsas and jerky; and along with her family members, she is co-owner of the Far Western Tavern in Santa Maria. I chose Susie as one of this season’s legends because she grew up hanging out in the Far Western’s dining room and kitchens, and she knows both Santa Maria and barbecue. Also, family lore says that her family line dates back to the De Anza Expedition along the California coastline and predates the Declaration of Independence—if that doesn’t make her a legend, I don’t know what does. We talked about what makes Santa Maria Style Barbecue different, important, and delicious, and we discussed the evolution of the Far Western Tavern, too, which moved from its original building in Guadalupe to its new location in Orcutt just a few years ago. Websites: farwesterntavern.com / susieqbrand.com Instagram: @susieqbrand / @farwesterntavern…
C
CONSUMED with Jaime Lewis
The Madonna Inn is a California icon for many reasons, most famous of which might be its embrace of the color pink: pink walls, pink goblets, pink carpet—even pink tennis courts and pink lamp posts. Who made the decision to go pink? That would be Mrs. Phyllis Madonna, who co-founded the hotel and restaurant with her late husband Alex Madonna, a successful businessman, developer and contractor. Their over-the-top aesthetic and unique interpretation of luxury turned the inn into a destination for travelers driving Highway 101 through San Luis Obispo—and over the years, a whole new generation has adopted the Madonna Inn as its own. (Just search up “Madonna Inn” on Instagram and brace for impact.) But it isn’t just tourists who love the inn: we locals love it too, and have been known to argue about which is better: the Pink Champagne Cake or the Black Forest Cake. Interestingly, when I sat down with Marketing Director and longtime assistant to Mrs. Madonna, Amanda Rich, she spoke mostly about Mrs. Madonna’s Cheese Pie (whose recipe I share below) and her own favorite dessert, which I guarantee isn’t one you would guess. Website: madonnainn.com Instagram: @madonnainn1958 Madonna Inn Cheese Pie (courtesy of Madonna Inn) 12-14 graham crackers 1/4 cup melted butter 4 3-ounce packages cream cheese (whipped) 2 eggs (whites beaten stiff) 3/4 cup sugar 2 teaspoons vanilla 1/2 teaspoon lemon juice 1 cup sour cream 3 1/2 tablspoons sugar 1 teaspoon vanilla Crust: Crush graham crackers until fine, then mix with melted butter. Press and shape into a pie plate. Bake in 350-degree F oven for 5-7 minutes. Remove and cool. Filling: Combine cream cheese, 1/2 cup sugar, egg yolks, 2 teaspoons vanilla and lemon juice. Beat until light. Fold in beaten egg whites. Pour mixture into graham cracker crust. Bake in 350-degree F oven 15-20 minutes. Remove and cool for five minutes. Topping: Blend 1 cup sour cream, 3 1/2 tablespoons sugar and 1 teaspoon vanilla. Pour over pie filling. Bake 10 minutes more. Refrigerate for 5 hours.…
Some products are so tightly woven into the culinary consciousness of a place that it’s hard to believe they ever didn’t exist. Such is the case with the Brown Butter Cookie Company, makers of a ridiculously addictive shortbread cookie that California and the Central Coast just can’t get enough of. I spoke with co-founder Traci Hozie Alderson about her beginnings in marketing for Calvin Klein fragrance, the origins of this special cookie in the back of a deli in Cayucos in 2008, how locals and out-of-towners alike have embraced it as “our cookie,” and the ways the company is currently giving back—and bursting at the seams. Photo credit: Ruby Wallau for Edible SLO Magazine Website: brownbuttercookies.com Instagram: @brownbuttercookiecompany…
C
CONSUMED with Jaime Lewis
1 LEGENDS: Cattaneo Brothers jerky with CEO Katelyn Kaney 1:02:43
1:02:43
ลิสต์เล่นในภายหลัง
ลิสต์เล่นในภายหลัง
ลิสต์
ถูกใจ
ที่ถูกใจแล้ว
1:02:43If you’ve lived on California’s Central Coast for any amount of time, you’re aware of the name Cattaneo Brothers. Since 1947, this family-owned brand has produced artisan jerky, as well as other snacks and sausages, and their handiwork can be found nearly everywhere you look in San Luis Obispo County. CEO Katelyn Kaney joined me on the podcast to talk about the history of Cattaneo Brothers, its humble beginnings in the basement below present-day restaurant Luna Red, how her parents took the company nationwide, and, well...how the jerky’s made. Website: cattaneobros.com Instagram: @cattaneobros…
Fritos were born in 1932. Same for Lay’s Potato Chips. Cheetos came on the scene in 1948, and Doritos in 1966. And then, in 1976, riding high on the snack wave, Taco Works Tortilla Chips arrived in San Luis Obispo, California. These crunchy, crispy chips originated with Ty Bayly at his Foothill Boulevard Mexican restaurant of the same name. But whereas the restaurant closed, the chips grew more and more famous for their light texture and signature seasoning. Today, Ty’s son Robbie Bayly runs the operation, and joined me to share the story behind these rather addictive snacks, the changes they’ve had to make over the years, and the letters and comments that Taco Works receives about their product. If your a Taco Works-head like we are in the Lewis household, you’re definitely going to want to listen in. Photo credit: Jerry Perez for Edible SLO Magazine Website: tacoworks.net Instagram: @tacworksinc…
C
CONSUMED with Jaime Lewis
1 LEGENDS: Chuck Hiigel, czar of Central Coast beer 1:10:31
1:10:31
ลิสต์เล่นในภายหลัง
ลิสต์เล่นในภายหลัง
ลิสต์
ถูกใจ
ที่ถูกใจแล้ว
1:10:31Someone once called Chuck Hiigel the godfather of Central Coast beer, but I would go as far as to say that, in many ways, he is the godfather of beer across the state of California. What began as an obsessive side project to studying architecture at Cal Poly has since comprised a life and career that celebrates the art and craft of brewing, from managing the iconic Spike’s Pub in the San Luis Obispo Creamery—a business that has since closed but will forever have a place in the hearts of beer lovers everywhere—and convening the California Festival of Beers, to bringing his special brand of education and beer hospitality to the famous Transitions Beer Dinner, San Luis Obispo Mozart Festival, and local NPR affiliate, KCBX. I know Chuck as a beer man about town, but we also sing in the San Luis Obispo Master Chorale, so there is discussion about the similarities of classical music and beer that I like to believe will delight fans of either, both, or neither.…
C
CONSUMED with Jaime Lewis
CONSUMED WITH SOPHIA PATTISON: I'm handing the mic over to my intern, Sophia Pattison, a fourth-year journalism student at Cal Poly who's interested in the flavor of the Central Coast. In her first of three mini-episodes, Sophia covers the rise of Quickie Delivery Co, a young business that delivers college essentials to students at Cal Poly. MORE ABOUT SOPHIA: Sophia Pattison is a Cal Poly San Luis Obispo student pursuing a Bachelor of Science degree in Journalism. She has honed her broadcasting and media production skills in San Luis Obispo while contributing to KCPR and Mustang News. Here at Consumed, she is combining her love for multimedia production while delving into the world of food journalism and embracing the vibrant culinary scene of the Central Coast To learn more about Sophia and the Quickie folks on Instagram: @sophia.pattison @quickiedeliveryco @willtregenza…
San Luis Obispo County native Brook Munro is a composer and musician who works on his craft at night after he manages the wine club at Claiborne and Churchill Winery in the Edna Valley all day. He has scored a number of award-winning films, but his new LP "Harvest in Twelve Parts" is his first work to mix music and wine. He recorded and produced it over the course of the 2021 and 2022 harvests—listen throughout the interview because I weave parts of his tracks throughout. And on that note, headphones are a good idea for this one. 🎧 Episode note: I blow it in the outro by calling the record "Under the Harvest Sky," which is actually a track name from the album. Apologies! To buy Harvest in Twelve Parts on vinyl, visit brookmunro.com. Instagram: @brookmunro…
C
CONSUMED with Jaime Lewis
1 Kehoe Carbon Cookware and the legacy of durable heirlooms with Dennis and Kasey Kehoe, Los Osos 1:03:35
1:03:35
ลิสต์เล่นในภายหลัง
ลิสต์เล่นในภายหลัง
ลิสต์
ถูกใจ
ที่ถูกใจแล้ว
1:03:35Think about the cookware you use most, and I can almost guarantee that your skillet is at the top of the list. It’s one of those workhorse tools that’s just necessary. Maybe your skillet is nonstick, or cast iron—or if you’re lucky, maybe it’s carbon steel. And if you’re extremely lucky, maybe it’s a carbon steel pan made by Dennis Kehoe. Dennis and his wife Kasey own Kehoe Carbon Cookware, based out of their home in Los Osos. I first discovered his work on Instagram, where I completely fell for the beauty and durability of the pans Dennis made. As I learned more about them, I discovered that his wife, Kasey, is also a metal head — sorry, I had to use that term — because she’s a pipe-fitter welder. Together, they’ve developed a brand of heirloom-quality cookware, and here, they explain how that happened. I got a little emotional at the end when they described their last meal. It’s beautiful. Website: kehoecarboncookware.com Instagram: @kehoe_carbon_cookware…
C
CONSUMED with Jaime Lewis
1 Lab-grown meat at the intersection of tech and ethics with Dr. Deb Donig, Cal Poly and UC Berkeley 1:04:32
1:04:32
ลิสต์เล่นในภายหลัง
ลิสต์เล่นในภายหลัง
ลิสต์
ถูกใจ
ที่ถูกใจแล้ว
1:04:32Here’s one of the great benefits of having a podcast: at any time, you have a perfectly acceptable excuse to ask someone over to chat. And that’s exactly what I did here. Dr. Deb Donig is Assistant Professor of English Literature at Cal Poly and a Lecturer at UC Berkeley’s School of Information in the Master’s in Data Science Program. She is the co-founder of the Cal Poly Ethical Technology Initiative and the host of “Technically Human,” a podcast where she talks with major thinkers, writers, and industry-leading technologists about the relationship between humans and the technologies they create. So what does this have to do with food, you ask? Professor Donig’s specialty is the intersection of ethics and technology, and she has a deep and abiding interest in the concept of so-called “clean meat” or lab-grown meat. She also has the philosophical chops to think critically about what this kind of technology could mean for humanity—as you’ll hear in this interview, I marveled at her critical thinking prowess and ability to hold multiple truths at once. Website: debdonig.com Podcast: Technically Human…
C
CONSUMED with Jaime Lewis
1 Food system repair with Shakira Miracle of the Santa Barbara County Food Action Network 1:14:22
1:14:22
ลิสต์เล่นในภายหลัง
ลิสต์เล่นในภายหลัง
ลิสต์
ถูกใจ
ที่ถูกใจแล้ว
1:14:22Shakira Miracle is the executive director of the Santa Barbara County Food Action Network, an advocacy organization that seeks to close the food system loop, promoting access, equity, connection and creativity within the local food economy. Shakira drove up from Santa Barbara to share the exciting work she’s doing with the agency, and to chat about what makes networks like Santa Barbara’s so important. We also talk about Dr. David Cleveland, a previous guest on this podcast who is a respected researcher in Santa Barbara, and an integral part of why the Food Action Network exists. To see his studies and to listen to his episode on the Consumed podcast, have a look at the show notes below. Studies authored by Dr. David Cleveland: Local food hubs for alternative food systems: A case study from Santa Barbara County, California , "Journal of Rural Studies," 2014 Operationalizing local food: goals, actions, and indicators for alternative food systems , "Agriculture and Human Values," 2015 How does food localization contribute to food system sustainability? Peer-reviewed letter in "Frontiers In Ecology and the Environment," 2015 Website: sbcfoodaction.org Instagram: @sbcfoodaction…
In the middle of Covid, in a not-so-obvious part of San Luis Obispo, a pizza place called My Friend Mike’s opened up. In its history, the building off Broad Street had been a Lemos Feed & Pet Supply, as well as a tire shop. The windows are also mirrored so you can’t see in, but when I walked inside to pick up a couple beautiful pizzas made by Mike Radakovich and his team, I was surprised at how warm and inviting the interior is. It feels kind of like a clubhouse with excellent wood-fired pizza and a killer international wine list. So I asked Mike on the podcast, and because it’s tiny San Luis Obispo, we know pretty much all the same people. So, warning: this episode bandies about lots of names of folks you may or may not know. Try to hang in there. And by the way, check the show notes for the link to the Theatre Stories sketch on Saturday Night Live. In the episode I said it featured Christopher Walken, but it was actually John Malkovich. Website: myfriendmikes.com Instagram: @myfriendmikes Theatre Stories on SNL…
C
CONSUMED with Jaime Lewis
For years, whenever I’ve driven down California Boulevard in San Luis Obispo, I’ve stared at a neon sign that reads: Hot Vegan Takeout. It’s so fun and blunt and punk rock, and it perfectly encapsulates what’s going on at Ziggy’s Vegan Takeout. In case you’ve never eaten there, this is not a hippie crunchy vegan restaurant—there’s definitely a place for those in the world, but this ain’t one of em. When you walk into Ziggy’s, you’re immediately hit by the excellent soundtrack, the menu of vegan-friendly traditional foods like burgers, fries, and soft-serve, and the extremely young, hip person behind the counter. (Or is it just me? Am I just getting older? I don’t know. What I do know is Ziggy’s is really onto something, and I loved chatting with one of its owners, Matt Martinez, to learn about the restaurant’s success, and his role in it. Website: eatziggys.com Instagram: @eatziggys…
C
CONSUMED with Jaime Lewis
1 The Paso Robles Distillery Trail and FarmsteadEd with Lynette Sonne 1:07:26
1:07:26
ลิสต์เล่นในภายหลัง
ลิสต์เล่นในภายหลัง
ลิสต์
ถูกใจ
ที่ถูกใจแล้ว
1:07:26In 2014, Lynette Sonne founded FarmsteadEd, an organization whose goal is not just to get people to buy locally made products, but to see the small farms and ranches where the goods are grown and made. This is what’s called “agritourism,” and it has its spiritual home in Italy, where staying overnight on a farm and experiencing its culture up close bonds visitors to the work being done there in a special way. I had met Lynette several times in the past, and knew that FarmsteadEd had developed a SLO County Farm Trail for visitors to use, but I really saw her efforts up close during the 2023 Open Farm Day, wherein small family farms along the trail opened their gates to the public. That day, my son and I made tea in the garden at Niner Wine Estates, tasted olive oil at Olea Farm, learned about the honey-collecting process at Sierra Honey Farm, and swooned over lavender at Hambly Lavender Farm. Recently, Lynette’s also taken on the role of Executive Director with the Paso Robles Distillery Trail, so she knows a thing or two about the food and drink landscape of the Central Coast. Websites: pasoroblesdistillerytrail.com / farmsteaded.com Instagram: @farmsteaded / @pasoroblesdistillerytrail…
ขอต้อนรับสู่ Player FM!
Player FM กำลังหาเว็บ