By Katy Budge May, 2024, did not bring good news for our Central Coast food industry. J&R Meats was going to close by the end of the month unless a buyer could be found. On May 31, the doors closed. The full-service business had served the area in various iterations since about 2004. And by full-service, I mean FULL-service — everything from butchering animals, to … Continue reading Local Meats Available Again!
By Katy Budge Our most recent Pod Squad trip to the Pacific Northwest underscored the concept of poking around the edges, lifting up the curtains, seeking out the small spaces. Yes, you can always go to the hot spots, and many times they’re worth it. But, don’t discount the value of taking the road less travelled. Port Townsend One way we always try to avoid … Continue reading Forks in the Road: On Poking Around the Edges
By Katy Budge (Ed. note: A version of this article appears in the current issue of Edible San Luis Obispo magazine, available by subscription and at various spots throughout SLO County. This was one of my favorite recent pieces to research and write, plus it was beautifully illustrated by the very talented Anna Takahashi.) San Luis Obispo County has abundant seafood resources off its coastline, … Continue reading The Saga of Steelhead
(Ed. Note: With Easter soon upon us, I thought I’d crack into my CasaFestiva.com archives and serve up this post from April, 2012. Only minor edits have been made to reflect some updated web links, etc.) Well, Easter is just about to hop in, so I thought some bunny better discuss colored eggs! If you’ve ever wondered how bunnies and eggs got yolked together for … Continue reading From the Archives: Going All Natural with Easter Eggs
By Katy Budge (a version of this article originally appeared in the Winter 2023 issue of Edible San Luis Obispo) Success in the restaurant business has never been easy. Monetary concerns such as food costs, rents, and razor-slim profit margins were always tough. Post-pandemic, those issues have worsened. However, it’s the human element of the business that’s proving particularly tough to stitch back together. Fielding … Continue reading The Face (and Hands) of the Workforce
By Katy Budge Venice is a magical city … in more ways than one. Designated a UNESCO heritage site, its very existence defies logic and logistics. The population of Venice began to amass in the 5th century largely because some people were fleeing invasions, and found refuge on some easy-to-defend islands in a lagoon. A rather inauspicious start to one of the world’s great cities. … Continue reading Forks in the Road: Impressions of Magical Venice
Over the past few years, I’ve become a big fan of pomegranates. The quirky red orbs signal the start of fall, cooler weather, and more reasons to craft festive cocktails using their vividly-colored juice. Native to Iran and northern India, pomegranates feature prominently in Mediterranean cuisine, including pomegranate molasses. If you see a bottle of this on your market shelves, pick it up and give … Continue reading The Poms Are Here! The Poms Are Here!
I reposted this in 2019 after the then-new California state law allowing customers to bring their own takeout containers for restaurant leftovers, which I’d been doing this for years thanks to my tiffins! In light of all the discussion about food waste and keeping things out of landfills, it seemed a good time to reach into the archives again. I’ve updated the purchase information below, so … Continue reading From the Archives … A Tale of Tiffins: One Person’s Doggie Bag is Another City’s Lunch Box
By Katy Budge I sang that song a lot as a kid, but it wasn’t until this year that I’d ever tasted a mulberry! (Of course, I’ve never seen a monkey with socks on chasing a weasel, but that’s neither here nor there.) Due to their very short shelf life of only a few days, mulberries aren’t a common sight on most grocery shelves. I … Continue reading Have You Ever Mulled Over Mulberries?
By Katy Budge (Ed. note: I previously featured La Cocina’s cookbook in my “Ex Libris” series in March 2021, and their marketplace in a “Forks in the Road” piece later that year. I’ve been a longtime admirer of this San Francisco non-profit and its efforts to bring equity to the food and restaurant industry. I urge you to do the same.) There was probably an … Continue reading What’s Next for La Cocina?
