SLO LIFE Magazine Feb/Mar 2021

LIFE SLO UPCOMING EVENTS LOCAL TASTE

HEALTH TRENDS NOW HEAR THIS

NEWS BRIEFS SEASO FAVO FEB/MAR 2021 SLOLIFEMAGAZINE.COM

ON THE

magazine TRAL COAST AL ESTATE

TAKING IN HE VIEW BREW HOPS

INE OTES

STUDENT SPOTLIGHT IMELINE

MEET

ART DOMINGUEZ JR FEB/MAR 2021

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Proudly Serving Central Coast Communities Since 1947

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M O D E R N • C L A S S I C • J E W E L R Y

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THANK YOU. Thank you for wearing face coverings, maintaining physical distancing, washing hands thoroughly, staying home when feeling ill and using SLO Transit for essential travel only.

Thank you SLO for preserving the health and wellness of our community. We appreciate you.

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IT’S TIME TO THINK DIFFERENTLY

LIVE BETTER. LEAVE A LEGACY.

William Henry Crew III, CA Insurance License #0B17626 is a Registered Representative with and securities and advisory services offered through LPL Financial, member FINRA/SIPC. Financial Planning offered through Crew Wealth Management, a registered investment advisor and separate entity of LPL Financial.

FEB/MAR 2021

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CONTENTS 20 Briefs 22 View 24 Q&A

10 PUBLISHER’S MESSAGE

12 Info 14 Sneak Peek 16 In Box 18 Timeline 6

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NOW HEAR THIS

Volume 12 Number 1 Feb/Mar 2021

28 MEET YOUR NEIGHBOR

Destination Downtown If ever a walk-up

flower stand has achieved cult status, Open Air Flowers on Osos Street certainly qualifies.

With a stunning array of fresh flowers, their friendly curbside service has been a fixture in SLO for over 30 years.

#sanluisobispocollection

Lauren Boudreau is a floral designer who grew up in San Luis Obispo.

She loves working and hanging out dowtown and her favorite flower is the blue thistle.

Co u r t S t r e e t • M o n t e r e y S t r e e t • D o w n t o w n Ce n t r e

W O R L D - C LA S S AND LO C A L LY O W N E D B R A N D S I N T H E H E A R T O F S A N LU I S O B I S P O FEB/MAR 2021

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| CONTENTS

58 Real Estate 62 Health

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74 WINE NOTES

TASTE

38 ARTIST

40 Explore 42 On the Rise

78 Brew

44 Dwelling

82 Happenings

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Make the New Normal Better.

Custom Landscape Design & Construction 805.574.0777 sagelandscapes.net

FEB/MAR 2021

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| PUBLISHER’S MESSAGE

One-on-One After a long walk home from school, I would drop my backpack and Dukes of Hazzard lunch pail at the end of our driveway and scoop up the sun-bleached red, white, and blue basketball hidden in the flower bed.

The concrete was cracked and uneven, bent in the shape of a crescent moon. Shots taken from the right side of the key were from the lawn. Shots from the left were not possible unless you scaled the juniper bush, which was sometimes required during a heated game of HORSE. Shooting jumpers was the equivalent of Transcendental Meditation for me. With each snap of the net, I fell deeper into cosmic consciousness, forgetting more and more of whatever my sixth-grade teacher, Mrs. Rudig, said about grammar that day—subjects and predicates.

Invariably, my neighbor across the street, the one who was always working on his truck, Donny Dilbeck, would walk up as he polished off the last of his drink—a yellow can marked with only four capital letters: “BEER.” Wiping his mouth with the back of his band-aided hand, he’d ask the same question he always asked. “Hey, Tommy, how ‘bout some one-on-one?”

He was quicker than me, and stronger too, but he was short with stubby limbs. And, while his cowboy boots gave him an extra inch or two, they were also his Achilles heel. It didn’t take me long to figure out how to steer him toward grease spots left behind by our oil-hemorrhaging Volkswagen Vanagon. Every time, he would slip, which gave me an opening for an easy steal. That’s when he’d cry out with indignation: “Foul!”

It’s an unspoken basketball norm: you don’t call fouls on kids who are twenty years younger than you, no matter how hard they hack. But, in this case, I didn’t so much as graze his paper-thin tank top as he drove to the hoop, barreling down the lane for a layup, wild-eyed and out-of-control, slamming into our aluminum garage door. “Foul!” he’d shout in feigned agony as I watched the solo melodrama unfold from ten feet away. Luckily, he couldn’t make a free throw if the camshaft in his Ford F150 depended on it.

We always played “loser’s-outs,” so after I scored, he’d get the ball back. That’s when he’d come charging in again, stammering and sputtering and cussing as his elbows flailed, filling my nostrils with some combination of generic Gemco beer, WD-40, Lucky Strikes, and rust-tinged antifreeze. Clank.

Another miss. “Foul!”

I’d shake my head in disagreement with the call as I watched him amble to the free throw line in his square-toed Laredos, going through his protracted routine. Three bounces. Spin the ball in his hands. Three more bounces. Mutter something about Larry Bird—“Larry Legend.” Bend his knees. Close his eyes. Spin the ball. Open his eyes. Stand straight. Bend again. Shoot. Clank.

Once, we both scrambled for a loose ball, our hands hit it simultaneously causing it to rocket through the plate glass window over the kitchen sink. We kept going though. No use worrying about it. Mom would be at work for another few hours. And we couldn’t end on a tie.

Over the years, I grew vertically while Donny expanded horizontally. Each time the game became more lopsided in my favor. Every once in a while, he’d get hot at the line and sneak out an upset win, which I would hear about for as long as he could come up with excuses as to why he couldn’t play. “Can’t today—threw out my back cranking the torque wrench.”

But he could never stay away for long. A few days later, he’d be back calling fouls every time I breathed on him. Clank.

With the whole family working from home these days, our basketball court gets a lot of use. Between editing, and Zoom meetings, and filling out whatever form has to be filled out, you can often find me out there meditating. Sometimes, my sixth-grade son, Harrison, will come outside between his online classes—joining me for something we used to call “recess”—to ask a question: “Hey, Dad, how ‘bout some one-on-one?”

As he begins pulling ahead, running up the score, my mind drifts. And I remember how to win. At least every once in a while. “Foul!”

Thank you to everyone who has had a hand in producing this issue of SLO LIFE Magazine and, most of all, to our advertisers and subscribers—we couldn’t do it without you.

Live the SLO Life!

Tom Franciskovich tom@slolifemagazine.com 10

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p.s. If you’d like to read more visit me at tomfranciskovich.com | FEB/MAR 2021

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LIFE SLO magazine

4251 S. HIGUERA STREET, SUITE 800, SAN LUIS OBISPO, CALIFORNIA SLOLIFEMAGAZINE.COM info@slolifemagazine.com (805) 543-8600 • (805) 456-1677 fax PUBLISHER Tom Franciskovich

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CREATIVE DIRECTOR Sheryl Franciskovich CONTRIBUTING WRITERS Charlotte Alexander Jeff Al-Mashat Brant Myers Lauren Harvey Paden Hughes Zara Khan Jaime Lewis Andria McGhee Joe Payne CONTRIBUTING PHOTOGRAPHERS Javier Buenavista Scott Graham David Lalush Mark Nakamura David Pisnoy Vanessa Plakias Jeremy Thomas CONTRIBUTIONS Have some comments or feedback about something you’ve read here?

Or, do you have something on your mind that you think everyone should know about? Submit your story ideas, events, recipes, and announcements by visiting us online at slolifemagazine.com and clicking “Share Your Story” or emailing us at info@slolifemagazine.com. Be sure to include your full name and city for verification purposes. Contributions chosen for publication may be edited for clarity and space limitations.

ADVERTISING If you would like to advertise, please contact Tom Franciskovich by phone at (805) 543-8600 or by email at tom@slolifemagazine.com or visit us online at slolifemagazine.com/advertise and we will send you a complete media kit along with testimonials from happy advertisers.

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SUBSCRIPTIONS Ready to live the SLO Life all year long? It’s quick and easy! Just log on to slolifemagazine.com/subscribe. It’s just $24.95 for the year. And don’t forget to set your friends and family up with a subscription, too. It’s the gift that keeps on giving!

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Letters chosen for publication may be edited for clarity and space limitations.

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“What We Need, When We Need It”

“We’re very, very comfortable with American Riviera and their concept of supporting a small business. They understand our cashflow requirements, what we need and when we need it. And they’re very responsive to that.”

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| SNEAK PEEK

ON THE COVER

behind the scenes WITH ART DOMIGUEZ JR.

BY VANESSA PLAKIAS

We decided to meet at one of Art’s favorite sunset spots close to Dinosaur Caves, which is near where he lives in Shell Beach. He walks there every night with his partner, Greg, and their dog, Clifford, to watch the sunset.

While we were doing our beach shoot, we saw and met a local artist, Jeff Brown. He was building a rock structure in memory of a loved one who had just passed—this was happening simultaneously during the beginning of the shoot.

Once we saw the fire lit, we were blown away. Gorgeous.

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During the shoot, Art received a call.

It went from really jovial to serious, very quickly. Greg turned to me and said, “You’re seeing real life. He is always there for the hospital, always taking these calls. It’s his life.”

a nd joy for the a n fills him wit h ho pe Th e be ach a nd the oce e of the mo re som ial Art let go of ne xt da y. An d it’s ess ent his A-ga me for on job. He ne ed s to be tra u matic pa rts of his him da ily. all the pe op le wh o ne ed SLO LIFE

B E C AU S E YO U D E S E R V E T H E V E R Y B E S T C E N T R A L C OA S T R E A L E S TAT E R E P R E S E N TAT I O N .

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| IN BOX

Take us with you!

Hey, SLO LIFE readers: Send us your photos the next time you’re relaxing in town or traveling far and away with your copy of the magazine. Email us at info@slolifemagazine.com

LAKE TAHOE

MESQUITE DUNES, DEATH VALLEY

NATALIA WELLMAN CHRIS CALL with HEIDI and JUSTIN BORDERS

ARCHES CANYON NATIONAL PARK

CRATER LAKE, OREGON

LAURA HEIDEN

PARK FAMILY

Please send your photos and comments to info@slolifemagazine.com Visit us online at slolifemagazine.com Letters may be edited for content and clarity.

To be considered for publication your letter should include your name, address, phone number, or email address (for authentication purposes).

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Emergency care is just a call away.

Tele-ER Visits with Local Doctors Our emergency services team sees more than 57,000 patients a year. That experience allows us to quickly evaluate patients and determine the best treatment options. We’re here 24 hours a day to answer your call.

1. Call 805-546-7990. Talk with a nurse or emergency team member about your health concern.

2. Book your Tele-ER appointment with a local ER doctor. It’s helpful if you have a thermometer nearby.

3. Get your smartphone, tablet or computer ready. That’s it! Don’t delay your care.

For a Tele-ER visit, just call 805-546-7990 For life-threatening emergencies, go to the nearest hospital or call 911.

TenetHealthCentralCoast.com/Telehealth FEB/MAR 2021

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| TIMELINE

LOCAL december 2 San Luis Obispo resident Dawn Ortiz-Legg is sworn in as the Third District’s representative to the SLO County Board of Supervisors.

Appointed to the Planning Commission in 2018 by then-Supervisor Adam Hill, she will serve two years of Hill’s four-year term, which opened up following Hill’s death in August.

Governor Gavin Newsom appointed OrtizLegg to the position from a wide field of local applicants for the job.

december 2 A mysterious, metallic monolith standing ten feet tall and weighing in the neighborhood of 200 pounds appears on top of Pine Mountain in the City of Atascadero’s Stadium Park. It is almost immediately torn down by a group who traveled from outside the county. Other similar monoliths captured public attention in November and December when they were discovered in Utah, Romania, England, and Pittsburg. The three-sided Atascadero structure was subsequently replaced by the four local artists who took credit for its original incarnation: Wade McKenzie, Jared Riddle, Travis Kenney, and Randall Kenney.

december 16 Two economic development groups on the Central Coast agree to join forces and unify the organizations in both vision and voice.

The San Luis Obispo Economic Vitality Corporation (EVC) will merge with REACH in a combined effort to improve the economies of SLO County and northern Santa Barbara County. In order to consolidate, a few members of the EVC board will join the REACH board, which REACH President and CEO Melissa James estimates will have twenty to twenty five members.

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december 3 The California Public Utilities Commission (CPUC) votes to extend its deadline to issue a decision on the Diablo Canyon 2018 Nuclear Decommissioning Cost Triennial Proceeding to March 13, 2021, in order to have sufficient time to publish a proposed decision, to review comments on the proposed decision, and to allow the commission sufficient time to deliberate and to issue its final decision. The next public Diablo Canyon Decommissioning Engagement Panel meeting will be held within two weeks after the CPUC issues its proposed decision.

december 21 The United States Conference of Mayors recognizes the City of San Luis Obispo for its community climate action accomplishments, presenting it a 2020 Climate Protection Award: Honorable Mention Small City. The award recognizes the city’s leadership and innovation in developing the Clean Energy Choice Program for New Buildings. The award comes as the city also reconfirms and advances its commitment to achieving climate action consistent with the Paris Climate Agreement.

REVIEW january 9 The San Luis Obispo Museum of Art unveils its first-ever outdoor mural, which covers all four sides of the building in downtown SLO. “Pacificaribbean,” designed and executed by internationally-renowned artist Juan Alberto Negroni, highlights the ability of the arts to bring together a global community. Negroni, known for his vibrant, ecological pieces, says he concentrated on the mural’s relationship with the natural environment visible above the museum, and was inspired by his upbringing in Puerto Rico. Cuesta and Cal Poly students assisted with the project, which was guest-curated by Emma Saperstein.

Museum Executive Director Leann Standish says she is thrilled to share “Pacificaribbean” with the community in a way that allows passersby to experience art in a large-scale way.

january 12 The SLO City Council accepts five essential recommendations provided by its Diversity, Equity, and Inclusion (DEI) Task Force with the goal of providing an inclusive and safe community for all. The recommendations include allocating appropriate resources in the city’s 2021-23 Financial Plan; establishing a DEI Office within the city’s organizational structure; developing a DEI strategic plan; providing ongoing, annual funding of at least $150,000 in high-impact DEI grants for organizations with a track record of improving the lives of members of marginalized communities; and charging the city’s Human Relations Commission to designate DEI as a standing priority.

january 14 The Land Conservancy of San Luis Obispo County announces the purchase of the historic 1,715-acre Santa Rita Ranch, located at the top of Highway 46 West between the Pacific Ocean and Templeton. Begun in 2018 and completed at the end of December, the $8 million purchase permanently protects the property’s towering valley oaks, dense bay laurel forests, a freshwater lake, and a variety of rare and endemic flowering plants and succulents. The Conservancy plans to maintain the property as a wildlife preserve, sustainable working cattle ranch, and a future nature education center with funding from the California Wildlife Conservation Board’s Streamflow Enhancement Program, private individuals, and its own internal reserves.

january 17 Virgin Orbit successfully launches Cal Poly’s twelfth CubeSat into orbit from the Mojave Air and Space Port in southern California. A Launcher One rocket, carried under the wing of a modified Boeing 747 jet called Cosmic Girl, launched the small satellite, dubbed ExoCube 2, mid-flight at 35,000 feet. The purpose of the university’s CubeSat program is to provide students with low-cost opportunities to study and explore space, while ExoCube 2 was especially designed

by Cal Poly students to gather data on the mass and density of ions in the uppermost region of the earth’s atmosphere. SLO LIFE

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| BRIEFS

“Homelessness is an ongoing and very complex challenge in California, on the Central Coast, and in our community.”

With the effects of the COVID-19 pandemic bringing new urgency to the city’s goal of addressing homelessness, recent SLO City Council actions will result in enhanced, regional efforts in 2021, according to City Manager Derek Johnson.

99 The number of different species of fish (valued at approximately $6 million) landed by commercial fishing operations working from Morro Bay and Port San Luis, according to SLO County’s Annual Crop Report.

Jujubes The San Luis Coastal Unified School District is buying this ancient and nutritious fruit from a local farmer for its COVID-19 grocery delivery boxes, broadening students’ cultural knowledge and taste buds at the same time. The district has designed a special curriculum around the fruit, which originated in the Middle East and Asia, in tandem with Chinese New Year lessons in February.

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$143,447

162,615

As of mid-January, the total amount of money some 1,000 shoppers had spent at more than 130 local businesses as part of the City of SLO’s successful “Buy Local Bonus Program.” Launched in December to reward shoppers who spend at least $100 by giving them a $20 gift card, the campaign, running through March 12, is funded through the Measure G sales tax initiative.

The most ballots ever counted in SLO County history. They were cast during the 2020 general election according to County Clerk-Recorder Tommy Gong. Several new voting records were set last year as well, including the fact that more than eighty-eight percent of registered voters submitted ballots, shattering the previous record of slightly more than eightythree percent set in 2008. And 152,741 people—almost ninety-four percent of all voters—voted by mail.

UndocuSupport

4,000

A collaboration of local organizations, community leaders, and concerned individuals with a common goal: to provide financial support for San Luis Obispo County immigrant families, including undocumented and mixed status immigrant families who were left out of federal pandemic relief programs.

The number of acres that the Land Conservancy of San Luis Obispo County has preserved since the middle of 2020, including the purchase of the Santa Rita Ranch as part of a larger 6,000-acre conservation effort along Highway 46 West.

Conserving these working ranches is part of the group’s greater vision to help shape the future of the Adelaide region of the County.

6.9% The increase in the SLO Fire Department’s number of training hours from last year to this, according to the department’s 2020 annual report. Issued in January of 2021, the report shows the Training Division delivered 10,631 hours of training compared with 9,948 hours in 2019.

Improved remote learning using CDC guidelines contributed to the increase as COVID-19 precautions were put in place last year.

Every Day But Sunday You can find a Certified Farmers Market somewhere in San Luis Obispo County on six out of seven days of every week.

From Arroyo Grande to Paso Robles it’s possible to find a market verified by the California Department of Agriculture that the fresh products sold are indeed produced by the grower. SLO LIFE

EXPLORE OUR

V I R T U AL T O UR S

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This iconic home was built in 1910 and renovated in 2013. It features 3 bedrooms plus office/4th bedroom, 3 baths and an attached 2 car garage.

The open concept lower level showcases updated finishes, gourmet kitchen, living room with fireplace, dining area, office/4th bedroom, and bathroom. Charming front porch and private side patios add to the allure of the home.

Enjoy the private rural life with the convenience of shopping, restaurants, schools and entertainment just a few minutes away. Just on the outskirts of town, this Arroyo Grande Mesa property features 2.5 acres of completely fenced useable land, an almost 3000 square foot home, a 2-bedroom casitas, a barn and a workshop. Don't miss this opportunity!

Relax on one of three decks showcasing beautiful views of Morro Rock, the Bay, the Valley and Hollister Peak. This 3 bedroom, 2 bath home features 2,975 sq ft of living space with gas burning stove and spiral staircase in the Living Room, laminate hardwood and carpet floors, a spacious kitchen perfect for entertaining with ample storage, and large center island.

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BHGREHAVEN.COM 805.592.2050 FEB/MAR 2021

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| VIEW

WILD BLOOM

BY MARK NAKAMURA

C

arrizo Plain National Monument (CPNM), celebrating its twentieth anniversary this year, was created in January 2001. It’s a hidden gem, even among locals.

Two years ago I had heard about a ‘super bloom’ coming to the Carrizo Plain after a good winter of rains. With Google Maps as my guide, I exited Highway 101 at Santa Margarita, headed through town, and followed Highway 58 toward this “new” place.

I decided to take Highway 58 to Soda Lake Road and from there, I took 7 Mile Road. I highly recommend this route as it offers a sensory overload with the miles of flowers along the way, especially where it intersects with Highway 58, also known as Carrisa Highway. I stumbled upon carloads of people taking selfies with the flowers in the background at this junction. Traveling a bit further on 7 Mile Road, I found more hillsides of flowers.

I took this photograph with my Sony a7r III with a 70200mm lens at around 100mm. I set the focus to manual (to infinity), shut the aperture to f16, which is a small pinhole size, and let the camera’s exposure meter suggest the shutter speed. Experimenting with different speeds, I found the ideal setting.

If you embark on this journey, you may want to stop by Shell Creek Road on your way back, which is also abundant with flowers (Highway 58 and Shell Creek Road). Or you may want to make Shell Creek Road a destination on another day.

Please note that there are few services in CPNM, so bring a picnic or food to snack on and fill up with gas before you begin.

I cannot think of a better way to “stop and smell the wildflowers” than to take a journey to CPNM and Shell Creek Road. SLO LIFE

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MARK NAKAMURA, pursues his passion in landscape photography as well as capturing the joys of weddings, families, events, and sports around the Central Coast. Find him on Instagram @nakamuraphoto

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| Q&A

New Era

Recently, DAWN ORTIZ-LEGG was appointed by the governor to fill the empty seat left in District Three of the San Luis Obispo Board of Supervisors

by Adam Hill. We had a wide-ranging get-to-know-you conversation with her the other day. Here are some of the highlights…

Where did you start out, Dawn? I’m from a small town in Illinois called Morris.

Half of my family, on my father’s side, were Mexican immigrants. My grandfather was an orphan and immigrated there by himself.

And then my grandmother came with her mother and siblings. They met in a railroad camp, because at that time they had the Mexican migrant workers repairing the rails. And, so, my father was actually born in an abandoned railroad car. That’s what they gave the workers to live in, the old box cars.

My mother’s side of the family were mostly Bohemians from the Czech Republic. They were from a town called Tábor, which is actually part of old Bohemia.

How was it growing up? You know, in a small town everybody kind of knows your business. People care about each other a whole bunch. There were about 10,000 people then, and my eighth grade graduating class was just thirteen people.

Lots of us were related to one another and a big portion of the economy was agriculture-based. That was the big, driving force. We really did live the American Dream. Even though my father came up in a poor, Mexican family, he ended up getting a scholarship to go to the Catholic high school. From there, he got a great education and went on to become an optometrist. His education really changed the trajectory of our family; it changed our lives.

Let’s talk about those small town roots. Community is very important to me. It runs deep in my DNA because I understand what a good, healthy community can do. Once you experience it, you want to be part of it because there is so much richness. I grew up with a lot of Swedish and Norwegian people—the Johnsons, the Swansons, the Hansens, the Ericksons.

They were people who looked different than me. I realized it one day at the grocery store.

There were a couple of trucks with Mexican migrant workers in the back. They had been picking tomatoes in the field. And that’s the only people I ever saw with dark skin that looked like me. So, I said to my dad, “Aren’t 24

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we going to go see them? Aren’t they our family?” Because, who else would they be?

What sparked your interest in politics? It was 1968 and I was in fourth grade, and there were a number of things that happened in the United States, not so different from what’s going on right now.

There was the assassination of Martin Luther King, the Vietnam War, and I read the diary of Anne Frank—those things together kind of shook me up. And I always had a love of history. Political science and current events really took hold early on for me as a child. It was always my very favorite subject matter. I watched every Watergate hearing. I watched every convention from the time I was in fourth grade on. In 1977, I was graduating high school and we were just coming out of the Vietnam War, and I went to my career counselor and said, “I want to study political science.” He said, “Why would you want to do that? What are you going to do with that?” I just sort of shrugged and said, “I don’t know.” What can I say? Career counseling was not very advanced in those days.

But, you went on to get an master’s degree, correct? Yes, in 2007, I decided to do a master’s degree in international public policy. And I wanted to do it abroad. So, through the Johns Hopkins School, I moved to Bologna, Italy with my daughter, Georgia, in tow. She was a sixth grader. While I was there, I was trying to figure a way I could put myself to use and find a direction for the passion I felt for contributing somehow. So, I befriended a classmate who was an Iraq vet, twenty-three years in the Marine Corps. We couldn’t have been more different. We’d go round and round in debates. But we learned a lot from each other. And I think the main thing is realizing that it’s so easy to be a critic from the outside. But once you get inside and you start rolling up your sleeves, you see that there’s a lot of thought and effort that goes into making good policy, good governance.

It’s just so important to listen to all sides of every argument. SLO LIFE

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| NOW HEAR THIS

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REWIND + REMIX

BY JOE PAYNE

IMAGE COURTESY OF DULCIE TAYLOR

A

fter twenty years of performing and releasing her original music, Dulcie Taylor found herself in a strange place last year—unable to perform or visit the recording studio.

Originally from South Carolina, and with the honey-tinged accent to boot, Taylor has called SLO County home for years.

Though she’s lived in some of the country’s biggest cities—from Washington, D.C. to Los Angeles with their 24/7 music scenes— this area was a natural fit, she said.

“When people go out on the Central Coast, they go out to have a good time,” Taylor said. “They go out to dance. And when they’re doing anything, even changing the tires, they’re pouring a glass of wine.”

It’s an audience she’s always been able to connect with, that is until lockdowns became the norm.

“There’s something you get from playing live that you don’t get in any other way,” she said. “I do some of the streaming stuff, and that’s great fun, but there’s something you get from a live crowd… and I miss it.”

Always playing it safe throughout the pandemic, Taylor and her longtime record producer and collaborator George Nauful decided it was best to not record, but that didn’t stop them from releasing an EP last year, with another just released.

Both projects feature songs from across Taylor’s decades of albums and EP’s, but they have been retouched and remastered by Nauful and released through his Mesa Bluemoon Recordings. Damon Castillo, local artist and owner of Laurel Lane Studios, also pitched in on the engineer work, Taylor explained.

Reimagined (The Remixes) came out last year, breathing new life into some of Taylor’s favorite tunes. The current release, does just the same.

“This is the perfect time,” she said. “We thought about this before for years, you know, wouldn’t it be fun to go back and

look at everything again through different lenses—from a different viewpoint.”

To provide that fresh insight into each track, Taylor spent several phone calls worth of time with Nauful and Castillo over what she wanted done differently with her songs. Going back and listening to them together “is like time travel,” she said, that “takes you back to where you were and the people you were playing with,” and “it’s like you’re right there in that room.”

Ever since 2012, that room has been Nauful’s Mesa Blue Moon.

Nauful also sings and performs multiple instruments on her tracks, Taylor explained. Their collaborative relationship can be heard clearly on the first track of Reimagined, “Easy for You,” which they co-wrote. The song exemplifies Taylor’s clear folk/rock sound. Her crisp acoustic guitar is met by an understated electric lead, putting her voice forward.

“Oh my god, [Nauful] is a huge part of it,” she said. “He comes at it from so many different angles. I’ve known great producers who don’t play and don’t sing, but he comes at it from an artist’s level.”

Taylor’s voice has always been the star of the show. Reminiscent of folk rockers like Emmylou Harris and Stevie Nicks, Taylor’s is sweet yet smokey, eliciting her country roots and a warm, familiar feeling.

With the hopes that Reimagined and the newest EP will help tide her fans over until it’s safe to do so, Taylor is itching to return to the local live music scene and the audience she has cultivated over the years.

JOE PAYNE is a journalist, as well as a lifelong musician and music teacher, who writes about the arts on the Central Coast.

“I just fell in love with the Central Coast; it’s just so gorgeous,” she said. “To me, it’s the only place to live.” SLO LIFE FEB/MAR 2021

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| MEET YOUR NEIGHBOR

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PRO FILE PHOTOGRAPHY BY VANESSA PLAKIAS

With a resume that spans seven pages—that’s single-spaced and without a cover letter—the Chief Nursing Officer at San Luis Obispo’s Sierra Vista Regional Medical Center, ART DOMINGUEZ JR., knows his way around a hospital.

Three years ago, he and his partner landed on the Central Coast. A lot happened along the way, including enough love and loss for several lifetimes. Here is his story…

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kay, Art, let’s take it from the beginning.

Where are you from? I was born on the 605 Freeway on my way to Kaiser in LA. My mom says I wanted to come out fast, and I haven’t stopped since. So, we lived in LA County for a few years during my childhood before moving to the Inland Empire, Riverside County, which is where I mostly grew up. I’m the youngest of eight. We came from very humble beginnings. My mom was a nurse. It was the third career change for her. She went to nursing school during a time when my dad was in construction, it was the year there were really bad rains and it was flooding everywhere. The economy was tanking, and people were losing their jobs. In order to save our house from foreclosure, we rented it out and moved into a motorhome.

Wow, a motorhome, huh? Yep, a Winnebago. My parents pulled the front passenger seat out and turned that area into the desk for me to do my homework. Then, after that, I’d sleep in the drop-down bunk above. We used to have to volunteer a certain amount of hours every month for us to be able to stay at the park for free, so we picked up trash and things like that. We did that for a few years when I was in junior high and Mom was in nursing school. That’s when I knew I was going to go into medicine because I liked helping her with her Anesthesiology class, especially memorizing all the different organs and bones, and whatnot.

What came next? We moved to a little town called Nuevo. I was super athletic, played varsity volleyball, varsity baseball. I was in band. I was in jazz band. I played piano, and also did percussion, and the xylophone. But high school was really hard because I knew I was gay and here I am at this tiny, private Baptist school going to Bible classes where they say I’m going to hell. It was just really difficult. And I never really felt like I fit in even though I was very much part of the in crowd, but at the same time people would say, sort of in a joking way, I guess, “Oh, you fag. Oh, you’re gay.”

When did your parents find out? It was after high school, I was probably eighteen or nineteen. I told my sister. I said, “I think I’m gay.

I don’t know. Please don’t tell Mom.” And so, of course, she went and told my mom. [laughter] Then my mom came home and said, “You don’t know what you’re talking about. You’re confused. We’re going to get you some help and some treatment.” Probably about a year after that, I was dating a little bit, and I was talking to my sister about a guy I had met. My dad overheard the conversation and was completely disgusted.

That’s when I wound up getting thrown out of the house. I don’t want to paint my dad as a bad person, because he’s not. He’s so tender. He’s super tender. But he was not having it, and my sister had to intervene. I packed my stuff and left.

Oh, boy… Yeah, it was tough. I went through a strained relationship with my parents, who I’m super close with now. They come up here to visit my partner and I frequently, and I talk to them on the phone every day on my way home from work. But, back then, I had almost no communication for a few years. For them, it was tough because they felt like they did something wrong. And they got me tested to see if my hormones were off. They took me to Christian therapists to see if there was anything they could do to help. The therapists would say, “No, these are choices that Art’s

just going to make. It’s just like alcohol. If he wants to drink, he can drink, knowing that the Bible says not to do that.” They said it was a choice. I would never wish that experience on somebody. It’s very hard to wrap your head around, especially as a kid, when all you want to do is be accepted and loved by your parents. And, the truth is, gay is just a piece of who I am; gay doesn’t make me, me. There are many other things that make me, me.

Let’s talk about that. What else make you, you?

Nursing. Definitely nursing. I’m a nurse when I wake up until the time I go to sleep. I actually wound up moving back home to finish nursing school. I was also working full-time as an assistant manager at American Eagle, which is a clothing store. I got my degree and started in ER Trauma at Desert Regional Palm Springs where I was for about eight years.

It’s one of the busiest trauma centers in Southern California. The penetration rate there—that’s stab wounds and gunshots—I think was two or three times higher at that hospital than anywhere else in LA County. I couldn’t tell you how many people we saved, and I couldn’t tell you how many people we lost. One thing about me is, whenever I do postmortem care, before I put anybody into a body bag, I always make sure that I bathe them and clean them as best I can. I put a gown on them and put their head on a pillow, because I would want that for any one of my loved ones, to be treated with the utmost dignity, and compassion, and respect. That’s the last nice thing I’m able to do for that person who is someone’s mom, dad, sister, or brother.

And what about you and the trauma you experienced along the way? It all sort of compounded for me until one day when I started having this really bad ringing in my ears, and nosebleeds. I would feel these episodes of confusion and could not figure out what was going on. So, I finally walked myself to the ER and I was like, “Something’s not right. Can you guys just check my blood pressure?” So, they checked my blood pressure, and I think it was like 225/115. Super-high. So, they laid me down in the room and one of the ER doctors came in and said, “I think you’re having a panic attack.” So, I had this kind of mental break dealing with the pressures of work, and school, and a lot of deaths that happened in a short period of time. My mind just went “snap.” The panic got so bad that I had a period of time where, it was short stints, but I couldn’t even leave the house because I’d have an attack as soon as I left.

How did you handle those episodes? It was to a point where I thought I was going to have to check >> FEB/MAR 2021

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myself in because I honestly felt like I was just going crazy, literally. But, thankfully, I was able to see a psychiatrist for the appropriate medications and therapy to be able to talk through things. It’s something that I still live with. I still do have panic attacks. Some days are better than others. I don’t use the word “suffer” from panic attacks, I used to say that. I just say I live with them, or I live with anxiety, because it’s a different mindset. I don’t suffer from them. They’re part of what I deal with, and what I live with. I just try to do my best to manage it, try to be mindful of what my body’s telling me. I do a lot of walking, which helps decrease the panic and the anxiety and the stress. I make sure I stay in constant communication with my therapist, if needed. I’m not ashamed that I’m on medications to be able to help me out. I think it’s important for people to understand that you can live with panic or anxiety disorder, as well as an assortment 32

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of behavioral health things, and still be a successful executive, and still be high-performing. It just takes work.

How have others reacted to your openness on this subject? It’s been positive for the most part. And I’ve done it, really, talked about mental health, that is, in hopes that being open about it will enable people to continue to come up to me and say, “Oh my gosh, I’m glad to hear that you’re dealing with that because I’m dealing with it too.” Or “It’s nice to know I’m not the only one, I’m not by myself.” I think that’s really important, to know you’re not alone. Ultimately, in my case, I think the root of it is really the accumulative trauma, probably a lot of it unresolved over the years. But I don’t want to dwell on the difficulties of nursing, and medicine in general, because there is also so much joy, and love— >>

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relationships where you’re part of a team that saves lives, keeps families together. There’s so much dignity and honor in the work we do. You’re seeing people at their best, and their worst. And there’s no judgment, only love and support.

So, what came next? Next, I went into Cardiac ICU while I was also getting my master’s. And then, they had some newer positions at the hospital that had never been there, Nursing Supervisor, which is basically responsible for operations of the hospital, and a liaison between the hospital and administration. So, I did that for a while, and then I became an Interim Director of a couple of nursing units, and then applied for the Assistant CNO, which is the Chief Nursing Officer position. Got that and was there for a little over two and-a-half years.

I had so many other jobs while I was at the hospital. I was working at an outpatient surgical center in La Quinta. And then, I started up the Critical Care Transport program for American Medical Response in Palm Springs. They didn’t have one out there, so I started that one 34

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from the ground up, all during that time, as well. And, when I’d visit my partner, who was living in San Francisco at the time, I was also doing per diem work at an ER there, Saint Mary’s which is across from Golden Gate Park. And then, a little more than three years ago, the Chief Nursing Officer position opened up here at Sierra Vista and that’s what brought us here.

You’ve mentioned “us” a few times. Let’s talk about your partner.

Yes, Greg, my partner—he’s my best friend. I love him with all my heart, and there’s nothing better than being in love with your best friend. And the thing I think I appreciate most is that we are each a whole person, not two halves trying to make a whole, if that makes sense. Together, we make each make the other a better person. I don’t have a super romantic story about how we met. It was at a bar down in Palm Springs. [laughter] He was actually in a relationship, and I was out of a relationship, and we were friends for many years before we actually started dating. It feels like just a minute ago. I can’t believe it’s been over eight years already. >>

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And how have you both adjusted to the SLO Life? I remember when we first moved here, we went to the gas station, and somebody was like, “Hey,” and starting up a conversation. Coming up from Southern California, we’re like, “Oh, he’s going to wind up asking for money, or he needs something.”

But it was just a gentleman who was like, “Hey, there’s a new restaurant that just opened. It’s not far from here. You guys should totally check it out. I had dinner there last night.” He didn’t want anything other than to just say, “Hi,” and give a recommendation. It was a very pure feeling. We love it here. Bought a little house in Shell Beach a year ago. We’ve lived in a few areas, but never where it feels like there’s just such a community. And there’s a true desire to make everything for everyone better. It’s not just one person, it’s not just one class, it’s not just one group. We love all the small businesses here. People are so nice here. Genuinely nice. Sometimes it takes a few minutes to get through a four-way stop because everyone just wants to let everyone else go first. [laughter] Okay, Art, we’ve covered a lot of ground, but is there anything we missed? Hmm… I guess I’d say that I love learning, love school. I 36

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finished up my doctorate a couple years ago. I enjoy meeting new people and learning about them. I like to stay busy. I serve on the YMCA Board here in SLO, and I’m constantly doing LGBTQ-plus advocacy. We’ve got our Healthcare Equality Index at the hospitals making sure it’s a place where people feel safe for their care, and there’s a lot that goes into that. I chair that for both hospitals here in town. I serve as the Incident Command for COVID-19. So, I’m literally on twenty-four hours a day, seven days a week. And I also volunteer as the Chief Nursing Officer for the Cal Poly Alternate Care site. Let’s see… what else? Oh, I’ve got a new hobby. I’ve become this succulent person. I love succulents. I’ve got so many. And we just adopted a rescue dog. We’re having a blast with him. He’s a mix—part Terrier, part Chihuahua, part Dachshund. He’s ten pounds, long with short legs. Handsome. Tan-colored. His name’s Clifford. Beyond that, I guess the only other thing I’d say, and I know we already touched on it earlier, but I’m super family-oriented. I love, love, love my family.

Despite going through all of the ups and downs, I wouldn’t trade them for the world. SLO LIFE

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| ARTIST

PROFILE

Ava Paterson Werner

BY JEFF AL-MASHAT

I

f, as the adage says, a picture is worth a thousand words, what does it mean when many pictures are collected over time, combined and collaged, and reworked with new imagery? Do those words turn into a story, or a social or political statement, or possibly a jumping-off point for a much larger narrative that is open to infinite interpretations about our place in this world?

Morro Bay artist Ava Paterson Werner explores those very questions in her paintings that examine the world constructed by humans and its often contentious relationship with the natural world that pre-dated us. While Werner’s work is primarily on the canvas, it shares a deep connection with Earth Artists like Robert Smithson and Maya Lin. Her paintings evoke those same emotions of human manipulation of nature on a grand scale that one can’t help but feel when looking at famous Earth Art pieces like Spiral Jetty or Wave Field. The difference, though, is that Werner’s work centers on the idea that nature will ultimately prevail over time, as it outlasts humanity’s mark on it.

“When I lived in Brooklyn, I was fascinated by the juxtaposition of the backyards against the concrete and fences. There were trees that grew through fences, and while there was a shift in the growth process, the tree still found a way to live,” says Werner. “There is a great comfort for me in knowing that as some things are built up, and others are destroyed, nature has a way of repairing itself, and that impermanence informs my work.”

While the push-pull relationship between humans and nature is an evident theme, it is impossible to look at Werner’s paintings without forming some type of narrative as a result of the people, birds, and other living beings populating the corners and cubbyholes of her canvas. In many of the cases, the figures and lifeforms seem secondary to the overall infrastructure of the image, yet each has a sweetness and an intimacy that draws the viewer in on a personal level.

There is a sense that we are all connected because we have all used that same banister going down a set of stairs, or there is a connection between people across vast areas because we have all seen the same bird fly over us in our own individual space. Werner’s art JEFF AL-MASHAT is a itself creates a connection between writer and visual artist with an MFA in painting from the stories of our daily lives and Georgia State University. He lives in Grover Beach. the greater impact we leave on SLO LIFE this earth.

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| EXPLORE

Taking the Plunge

BY PADEN HUGHES

D

o you remember when you did something for the first time? I’m talking about the first time you blew a bubble from your chewing gum or skied downhill with your skis shaped like a slice of pizza.

There is something magical about doing something for the first time. As we get older it gets harder to find new things to experience.

But don’t fret. If we shift our perspective, we can discover that first-timeever feeling by taking what has become commonplace and elevating the experience to become something new.

Welcome to how I’ve been spending 2021 so far. Doing the familiar but seeking out ways to bring new energy and new experiences to the things we love.

When it comes to filling your calendar with incredible memories and keeping your travel plans within the county, breathing new life into a staycation becomes a valued skill.

Okay, so let’s talk about tourists. Have you ever taken the time to observe them while they vacation on the Central Coast?

The excitement they show over San Luis Obispo County beaches is particularly notable. And their trips to the seaside aren’t complete without getting into the water, usually without a wetsuit—part of the thrill they experience is, no doubt, in from the cold-water shock. The extreme shift between warm sunshine and icy ocean waves brings a freshness and exhilaration to the experience. And my question to you, dear reader, is: When was the last time you dove headfirst into a freezing wave on one of our beaches?

If it’s been a while, I encourage you to experience something renewed the next time you head out to the sandy shores—in the name of novelty, in the name of spicing up a day on the beach, just to feel wild and free for 40

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a second and shake up your predictable beach behavior.

To experience something new (or something you haven’t experienced in a long while) somewhere you already love.

If you want to do more than a quick dip in the ocean, try staying in at least to chest height for three minutes while doing intentional breath work. This method of embracing freezing temperatures has been made popular by the Dutch extreme athlete, Wim Hof, known as The Iceman.

So, as we all plan to get outside more and enjoy our staycation weekends in this beautiful part of the world, let’s set down the lens that is local, and view the SLO Life like a tourist would. Do things just for the thrill of it. Just for the feeling of being on vacation and trying something out of the ordinary.

FUN FACTS: Cold water therapy is a popular trend among the health and fitness world.

Benefits of cold exposure include: • increased plasma levels of a number of different immune cells •increased mood, attention and focus •increased fat burning • activated “brown fat” which helps absorb excess glucose in the blood SLO LIFE

PADEN HUGHES is co-owner of Gymnazo and enjoys exploring the Central Coast.

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| ON THE RISE

STUDENT SPOTLIGHT

Liz Lua With a Golden Tiger, first place at the regional Creed speaking contest, as well as several Vet Science Team awards—including the National Vet Science Champion—to her name, this San Luis Obispo High School senior is destined for success.

PHOTOGRAPHY BY JAVIER BUENAVISTA

What extra-curricular activities are you involved in? I am a highly involved member of SLO High School’s FFA (Future Farmers of America) chapter where I have participated in multiple individual public speaking events, team competitions, community service events, drive-thru barbecues, and chapter meetings. I have also raised pigs to show at the California Mid-State Fair for four years now.

What do you like to do for fun? In my free time, I enjoy baking. I also like to go on hikes with my parents and dog.

What is important to you outside of high school? My family is definitely the most important thing to me.

What is one of your favorite memories? One of my favorite memories is when my vet science team and I traveled to Indianapolis, Indiana to compete at the 2019 National FFA Convention. After two days of testing our knowledge on animal breeds and parasites, surgical tools, handling and restraining procedures, and the differences between corporate and privately owned veterinary clinics, we became national champions, and brought the first place trophy back to California. This was such a remarkable accomplishment for my team and I, because we had practiced endless hours and attended numerous practices and competitions in order to perfect our skills and knowledge on this subject. It brings so much pride and relief to know that we finally achieved our goal.

Who has influenced you the most? My parents have influenced me to always try my hardest in everything I do. They have sacrificed so much to give my siblings and I a great life, and I hope to repay them by being a great student and expanding my education.

If you won $1 million, what would you do with it? The first thing I would do is buy my parents a house. I most definitely would like to repay them for everything they have done for my siblings and me. I would also use the money to buy a food truck for my family so we can expand our catering business, and give people from all around the state the opportunity to try our food.

Do you have a career path in mind? For a long time, my mind was set on becoming a registered nurse, but recently I have been interested in studying forensic science. It all really comes down to which universities I am accepted to, and which one I choose to attend.

What schools are you considering for college? I have applied to a few Universities of California, including LA, Santa Barbara, and Irvine. I also applied to some California State Universities like San Diego, Fresno, Chico, Long Beach, and a few others. SLO LIFE

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As we approach summer and Camp Natoma’s 80th year, we know that now, more than ever, kids must camp.

We’re looking forward to summer 2021.

We need dirt. And air that smells like air.

We need to gather wood and our friends, to make s’mores and sing silly songs.

To feel the tiredness that only hiking and playing outside all day in the summer heat brings. To rest our bodies in our cozy sleeping bags.

7 Weeklong Overnight Sessions Boys & Girls 1st - 11th grades 360 acres near Paso Robles

Unplugged . Engaged . Outdoors www.campnatoma.org

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805-709-2569

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info@campnatoma.org

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| DWELLING

STY LE BY

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DE SIGN

BY ZARA KHAN

PHOTOGRAPHY BY DAVID LALUSH

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W

hen Renee and Jon Franke found their home in Pismo Beach, it had already entered the construction phase and framing was underway. Since they liked the overall layout and views of the home, they realized this was actually the perfect time to come into the project. It was early enough that with a few alterations it would fit their vision and they could still pick all the interior finishes to match their preferences, but far along enough that they wouldn’t have to wait too long until they were able to move into their new haven.

The Frankes are not amateurs when it comes to remodeling homes. Before relocating to the Central Coast for Jon’s job, they had completed several remodels and new construction residential In addition to being an and commercial projects on the interior designer, ZARA KHAN East Coast. Jon works in the is also a shoe aficionado and horror movie enthusiast.

Power Generation industry and was brought to the Central Coast >>

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to help with the Diablo Canyon Power Plant. The region was an easy sell to Renee, a personal, professional, and business development consultant—she was able to relocate her business to the West Coast, work remotely, and travel as necessary to meet with clients.

Their main goal for this home was to not distract from the views. They opted for more modern, clean lines and paired it with more traditional (classic) finishes to fit the style of the home. For example, they were able to find a taupe quartz at Pacific Shore Stones that features soft neutrals and complements the travertine tile that spans floor to ceiling surrounding the modern horizontal fireplace. They were also intentional about replicating interior details on the exterior. For instance, the dark walnut flooring throughout their home, which they sourced locally with Cal Coast Flooring, was translated into a dark stained front door on the exterior. The natural stone textures on the counters and tile throughout the interior were brought together with the stone cladding on the front of the home and neutral tile flooring found on both terraces. >>

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Renee knew that the one thing that was worth changing in order to fit her vision was reframing the front door. She could see that the scale of the entry demanded something larger and felt like it needed double doors instead of a single door. After talking it over with their contractors, BDC Development, they agreed and made the modifications. It is still Renee’s favorite detail of the home.

My favorite is the window placement. Not only are they large, inviting natural lighting along with stunning views, but their locations do not interfere with the placement of furniture, creating a seamless layout. I also am a big fan of the “rule of three”—many designers believe an odd number of items look more natural and less forced than an even-numbered grouping. The rule offers a balance between symmetry and asymmetry. With that in mind, I appreciate the window selection; when a span was too large for a single, they opted for a set of three. >>

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Home automation was key when it came to their window treatments. Large windows can be challenging to operate due to weight. To retain the modern touches, they chose automatic window coverings so that with a touch of a button they could lower and raise the shades, which they designed in collaboration with One Source Home Solutions.

Habitat Home & Garden was instrumental in adding character to their home. The Franke’s collaborated selecting special pieces. Their dining table is truly a one-of-a-kind statement. They weren’t able to find exactly what they were looking for, so they had it custom designed and built in India. The scale of the table needed a substantial light above it and they were able to locate the perfect brass drum light fixture to complete the look.

The Frankes knew that friends and family would be lining up to come visit now that they moved to the Central Coast and kept that in mind while working on the landscape. They decided to add large modern self-watering pots on both the ocean and mountain view terraces, and >>

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indigenous plants outside of the windows so their guests could enjoy the views and have a true Central Coast getaway experience.

Renee understands the relationship and experience between individuals and living spaces and curated this home with consideration for how its details inspire the space. Her advice for anyone considering a remodel or new construction project: “Lead with your inspiration, enjoy design research, and inquire about your ideas.” With the sheer number of options available it’s a good idea to hone in on your preferences.

Whether it’s determining layouts that would suit your lifestyle or narrowing down what design style would fit the space and your preferences best, making these decisions can help dramatically.

Above all, she reminds us to go with our instinct and to not be DAVID LALUSH is an afraid to shift and reconsider a architectural photographer decision if you realize something here in San Luis Obispo. can be improved. It is always worth it in the end. SLO LIFE

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BY THE NUMBERS

REAL ESTATE

| SLO CITY

laguna lake

2019 Total Homes Sold 64 Average Asking Price $776,593 Average Selling Price $764,410 Sales Price as a % of Asking Price 98.43% Average # of Days on the Market 31

2020 68 $750,353 $754,050 100.49% 36

+/6.25% -3.38% -1.36% 2.06% 16.13%

tank farm

2019 33 Total Homes Sold $792,968 Average Asking Price $784,012 Average Selling Price Sales Price as a % of Asking Price 98.87% 36 Average # of Days on the Market

2020 48 $867,988 $864,078 99.55% 46

+/45.45% 9.46% 10.21% 99.10% 27.78%

cal poly area

2019 Total Homes Sold 21 Average Asking Price $1,057,843 Average Selling Price $1,021,185 Sales Price as a % of Asking Price 96.53% Average # of Days on the Market 34

2020 26 $1,039,261 $1,026,885 98.81% 20

+/23.81% -1.76% 0.56% 2.28% -41.18%

country club

2019 Total Homes Sold 26 Average Asking Price $1,431,577 Average Selling Price $1,387,519 Sales Price as a % of Asking Price 96.92% Average # of Days on the Market 81

2020 24 $1,217,417 $1,186,813 97.49% 32

+/-7.69% -14.96% -14.47% 0.57% -60.49%

down town

2019 Total Homes Sold 72 Average Asking Price $827,254 Average Selling Price $809,768 Sales Price as a % of Asking Price 97.89% Average # of Days on the Market 42

2020 68 $908,254 $888,581 97.83% 43

+/-5.56% 9.79% 9.73% -0.06% 2.38%

foothill blvd

2019 Total Homes Sold 45 Average Asking Price $949,887 Average Selling Price $903,709 Sales Price as a % of Asking Price 95.14% Average # of Days on the Market 49

2020 39 $869,901 $868,965 99.89% 27

+/-13.33% -8.42% -3.84% 4.75% -44.90%

johnson ave

2019 Total Homes Sold 59 Average Asking Price $817,036 Average Selling Price $796,918 Sales Price as a % of Asking Price 97.54% Average # of Days on the Market 36

2020 66 $1,033,274 $1,061,588 102.74% 44

+/11.86% 26.47% 33.21% 5.20% 22.22%

*Comparing 01/01/19 - 12/31/19 to 01/01/20 - 12/31/20

®

SOURCE: San Luis Obispo Association of REALTORS

SLO LIFE

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Get growing on your home purchase

Let’s keep the conversation going. Contact us today.

Donna Lewis

Ken Neate

Maggie Koepsell

Branch Manager & VP of Mortgage Lending

VP of Mortgage Lending

VP of Mortgage Lending

O: (805) 335-8743 C: (805) 235-0463

O: (805) 706-8074 C: (925) 963-1015

O: (805) 335-8742 C: (805) 674-6653

donna.lewis@rate.com

ken.neate@rate.com

maggie.koepsell@rate.com

Ermina Karim

Dylan Morrow

Elieen Mackenzie

Licensed Sales Assistant

VP of Mortgage Lending

VP of Mortgage Lending

O: (805) 335-8738 C: (805) 550-9742

O: (805) 212-5204 C: (831) 566-9908

dylan.morrow@rate.com

eileen.mackenzie@rate.com

Zoe Thompson

Luana Geradis

Matthew Janetski

Licensed Sales Assistant

VP of Mortgage Lending

VP of Mortgage Lending

O: (805) 329-4087 C: (707) 227-9582

O: (805) 329-4092

O: (805) 329-4095 ermina.karim@rate.com

O: (805) 335-8737 zoe.thompson@rate.com

matt.janetski@rate.com

luana.gerardis@rate.com

Joe Hutson VP of Mortgage Lending

O: (831) 205-1582 C: (831) 212-4138

Rate.com/SanLuisObispo 1065 Higuera St., Suite 100, San Luis Obispo, CA 93401

joe.hutson@rate.com Applicant subject to credit and underwriting approval. Not all applicants will be approved for financing. Receipt of application does not represent an approval for financing or interest rate guarantee. Restrictions may apply, contact Guaranteed Rate for current rates and for more information.

Donna Lewis NMLS #245945; CA - CA-DOC245945 | Dylan Morrow NMLS #1461481; CA - CA-DBO1461481 | Eileen Mackenzie NMLS #282909 | Joe Hutson NMLS #447536; CA - CADOC447536| Ken Neate NMLS ID #373607; CA - CA-DBO373607 | Luana Gerardis NMLS #1324563; CA - CA-DBO1324563 | Maggie Koepsell NMLS #704130; CA - CA-DBO704130 | Matthew Kanetski NMLS #1002317; CA - CA-DBO1002317 Guaranteed Rate, Inc.; NMLS #2611; For licensing information visit nmlsconsumeraccess.org. • CA: Licensed by the Department of Business Oversight under the California Residential Mortgage Lending Act

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Now

| SLO COUNTY

is a great time

to take advantage of low rates to refinance or purchase the home of your dreams.

REAL ESTATE

BY THE NUMBERS

REGION

NUMBER OF HOMES SOLD

AVERAGE DAYS ON MARKET

MEDIAN SELLING PRICE

2019

2020

2019

2020

2019

2020

Arroyo Grande

320

307

56

54

$803,608

$839,826

Atascadero

379

404

42

35

$580,860

$614,137

Contact me today to learn more.

Avila Beach

28

27

105

49

$1,402,390 $1,438,424

Ben Lerner

Cambria/San Simeon

149

162

70

71

$900,046 $846,997

Cayucos

55

62

126

121

$1,198,035 $1,199,272

Creston

8

10

83

210

$868,250 $898,000

Grover Beach

122

149

53

38

$556,961

$603,444

Los Osos

167

159

41

31

$670,263

$782,040

Morro Bay

136

145

62

58

$760,166

$766,352

Nipomo

307

287

57

49

$669,700

$755,591

Oceano

57

62

65

74

$517,032

$598,146

Pismo Beach

137

148

86

49

$1,151,387 $1,088,581

Paso (Inside City Limits)

388

384

45

33

$522,694

$561,710

Paso (North 46 - East 101)

58

59

63

47

$572,100

$656,797

Paso (North 46 - West 101)

111

116

76

80

$696,103

$646,398

Paso (South 46 - East 101)

62

67

60

63

$627,972

$716,204

San Luis Obispo

382

398

49

45

$905,909

$956,194

Santa Margarita

31

21

89

109

$513,967

$612,043

Templeton

116

151

76

67

$797,717

$877,151

58

50

$721,051

$764,878

(805) 441-9486

**

Senior Loan Advisor NMLS 395723 ben.lerner@flagstar.com 1212 Marsh St., Suite 1 San Luis Obispo, CA 93401

Equal Housing Lender | Member FDIC ** Top 200 Mortgage Originator | Mortgage Executive Magazine

Not a commitment to lend. Programs available only to qualified borrowers. Subject to credit approval and underwriting terms and conditions. Programs subject 60 | SLO LIFE MAGAZINE | FEB/MAR 2021 to change without notice. Some restrictions may apply.

Countywide

2,887 2,995

*Comparing 01/01/19 - 12/31/19 to 01/01/20 - 12/31/20

SOURCE: San Luis Obispo Association of REALTORS

®

SLO LIFE

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| HEALTH

Ferment for Health The biological benefits of consuming fermented foods and an easy recipe to start fermenting at home.

BY LAUREN HARVEY

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ere on the Central Coast, we are no strangers to fermentation. With a plethora of wineries, vineyards, and brewhouses, the process of fermentation is happening all around us. Certainly, we know the products of fermentation can be some of the most delicious.

But are fermented foods as beneficial to our health as they claim? And if so, how can we start incorporating them into our diet more efficiently? Today, we aim to answer some of these questions. At the end of the article, you’ll find easy instructions to start fermenting at home with a simple sauerkraut recipe from a San Luis Obispo native. >>

LAUREN HARVEY is a creative writer fueled by a love of cooking, adventure, and naps in the sun.

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In turn, the good bacteria can help fight infection, synthesize vitamins and breakdown complex carbohydrates like those found in whole grains.

Now, more than ever, we may need all the gut health help we can get. “Recent research suggest that the type of gut bacteria in the bodies of Americans is changing,” says a Harvard Health article.

“One possible reason is that the microbiomes in our bodies are not regularly replenished the way they were in past generations.”

This could be due in part to the rise of processed foods, which are stripped of naturally occurring microorganisms that promote healthy gut flora.

According to David S. Ludwig, MD, PhD, a professor of nutrition at the Harvard T.H. Chan School of Public Health, “Changes to the population of gut microbes may create an imbalance between beneficial and harmful gut bacteria.”

Probiotics, research suggests, enhance and even replenish the beneficial microbes in our system.

Without these helpful bacteria assisting our body in breaking down foods, nutrients, and processing essential vitamins, we may face health risks. “Research shows that less diverse gut microbiota is associated with many chronic diseases such as obesity, asthma, and chronic inflammatory conditions such as inflammatory bowel disease,” an article published by the Cleveland Medical Clinic states. The probiotics in naturally fermented foods don’t have the ability to cure chronic disease, or guarantee immunity; however, consuming more may help alleviate symptoms and better support your immune system.

BIOLOGICAL BENEFITS THE SCIENCE OF FERMENTATION So really, what is fermentation? According to the Encyclopedia of Analytical Science, “Fermentation is defined as a chemical change brought about using microorganisms.” Andy Tay, PhD, describes fermentation as “the process of sugars being broken down by enzymes of microorganisms in the absence of oxygen.” In both definitions, we see the motivating factor behind fermentation—microorganisms.

As Tay goes on to describe, “During fermentation, a variety of microorganisms are present in different proportions. The process is akin to a concert where different musicians (i.e., microorganisms) have their respective roles. Their cooperation produces beautiful music—our favorite fermented food.” This poetic analogy paints a vivid picture of the complex mechanics of fermentation. During the process, we may only see bubbles, or the changing color of the fermenting food. Truly, there is an orchestra of bacteria and fungi metabolizing those enzymes, creating a symphony of flavors to delight our palate.

The hard work of countless microorganisms is one major aspect of fermentation.

The other aspect is something more simple: the passing of time. As much as we’d like to artificially speed up time to enjoy the fruits of our ferments sooner, this one element cannot be changed. No matter what kind of fermenting you choose—be it alcohol, lactic acid, or acetic acid—you simply can’t rush it.

BIOLOGICAL BENEFITS Perhaps the most lauded benefit of fermented foods is the presence of probiotics. Naturally fermented foods may contain probiotic microorganisms that help your body replenish its supply of good bacteria.

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Shopping for naturally fermented foods necessitates some careful label reading. For example, some pickles on the shelves of supermarkets are made using vinegar, not over the course of time as in a naturally fermented product. “To ensure the fermented foods you choose do contain probiotics, look for the words ‘naturally fermented’ on the label, and when you open the jar look for the telltale bubbles in the liquid, which signal that live organisms are inside the jar,” says Dr. Ludwig. Consumers may find it easier to locate naturally fermented products at a health food store or local co-op.

Alternatively, to ensure you are consuming naturally fermented products full of beneficial microorganisms, try making your own fermented foods at home. Fermenting vegetables is a great place to start. Once prepared, they require little maintenance. Be sure to alleviate pressure built up in your fermenting jars by allowing the air to escape every day or two, called “burping” the jars. There are also specialty lids available that release built-up carbonation as the product ferments. On the next page, you’ll find a beginner friendly recipe for sauerkraut. >>

FINAL WORD Fermentation is a natural process used to preserve food. Health benefits occur thanks to the presence of microorganisms found in naturally fermented foods. Make your own at home for the most healthful fermented treats.

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outdoor spin

German-Style Sauerkraut

Start your at-home fermentation journey with this two-ingredient sauerkraut recipe by pastry chef and Central Coast native Regen Williams.

LO S E W EIG HT . BU R N FAT G ET IN SHAP E BOOST YOUR IMMUNE SYSTEM

FOR MOR E INFOR MATIO N EM A I L U S AT INFO@R E VSLO.CO M

INGREDIENTS 1 pound of green cabbage 2 teaspoons salt

INSTRUCTIONS 1. Chop the cabbage in half and slice thinly towards the root.

2. Add cabbage to a large bowl and cover with salt.

3. Massage cabbage and salt for 10 minutes. Let rest for 5 minutes, then massage for another 10 minutes.

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4. Once the cabbage has shrunk to about half the size, add to a clean glass jar. Pack all of the cabbage along with the liquid into the jar and secure the lid.

5. Burp your sauerkraut by opening the lid every one or two days to release the built up carbonation (this will appear as bubbles along the top of the jar). After burping, press cabbage down to ensure it is all submerged in the liquid.

6. Sauerkraut will be ready to enjoy after two weeks, but can ferment for up to one month.

7. After patiently allowing your sauerkraut to ferment, it’s time to eat!

RECIPE NOTES • For extra flavorful sauerkraut, try adding a teaspoon of carraway seeds or two cloves of chopped garlic to the fermenting liquid.

• Make larger batches by doubling or tripling the original recipe.

• During fermentation you may see a white cloudiness at the bottom of the jar, which is normal. SLO LIFE

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| TASTE

Steamed Buns TAKE A BAO AT ONE OF THESE CHINESE OR JAPANESE EATERIES THAT SPECIALIZE IN DUMPLINGS.

BY JAIME LEWIS

I

n 2018, the short Pixar film “Bao” told the story of a Chinese woman who discovers that one of the steamed buns in her lunch—a bao—is a sentient being. A little baby, in fact. The woman cradles it, feeds it, and walks with it in a baby carrier on her chest.

The choice of imagery is not accidental. In the Chinese language, the word “bao” (pronounced “bow”) translates roughly to “dumpling,” but it can have multiple meanings, including “treasured,” “package,” and “baby.” In fact, Chinese songwriters wield the term “bao bao” the same way their English counterparts use the word “baby” in love songs. However you define it, a bao is a precious and beloved thing, worth protecting.

Culinarily speaking, dumplings come in all shapes, sizes, and manifestations.

But around San Luis Obispo County lately, I’ve noticed several chefs’ interest in puffy, yeasted steamed dumplings with filling inside. These can take the form of baozi, the traditional white fluffy balls with a darling kewpie twist on

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top, or gua bao, in which the dough is rolled to resemble a lotus leaf and wrapped around filling like a sandwich.

Precious though they may be, yeasted buns are casual fare in China. On the eve of Chinese New Year, families come together to make bao much like Mexican families come together during the holidays to make tamales. Purchased from street vendors, they’re more snack than meal.

With Chinese New Year on the horizon (the Year of the Ox: stability!), I decided to follow my nose to three restaurants where bao reign. You might call them a snack, a meal, a bun or a baby—but you’ll definitely call them delicious. >>

JAIME LEWIS writes about food, drink, and the good life from her home in San Luis Obispo. Find her on Instagram/Twitter @jaimeclewis.

Mee Heng Low

I’ve been nabbing bao for years from downtown SLO’s Mee Heng Low; much of the time, they’re stuffed with barbecue pork shoulder. But on this particular day, Chef Paul Kwong’s son Russel introduces me to the restaurant’s Peanut Chili Chicken buns. Soft and spongy, they hold a savory-sweet and crunchy filling inside. On the walk home, I eat three.

“Paul slow-cooked and shredded the chicken yesterday,” Russel says. “Then he made the dough and formed all the buns this morning.” He goes on to explain that the buns are steamed once to cook, and then steamed again to heat them when people put in their order.

Paul and Russell have been playing with flavor profiles lately, which might explain why Mee Heng Low bao have suddenly seen a huge uptick in sales. (Russell says their bao sell out four times as fast in recent months.)

From time to time, you might see chicken curry, veggietofu, chicken black bean, or beef and black mushroom bao on the menu. >>

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Momotaro Ramen

Parked inside the Paso Market Walk, Momotaro Ramen serves up hirata buns from their pint-sized kitchen which is best known for flavorful ramen. Chefs Mateo Rogers and Brittney Yracheta didn’t even intend to sell the buns originally; they were part of a chef ’s snack series that grew a following through Instagram and word of mouth.

“People hear the words ‘Japanese food’ and they think sushi,” says Rogers. “But there’s so much more.”

At Momotaro, hirata buns are the Japanese version of the Chinese gua bao, a lotus leaf-shaped curl of dough around savory fillings, like a taco. (In Chinese, gua means suspended or hanging.) Rogers and Yracheta serve me their Chachu Pork Hirata Bun with tangy slaw and sweet pickle. The flavors are extremely concentrated already, but taken together, they are really something special: perfectly composed, one against the next. But the bun that really gets my attention is the Karaage Shiitake Hirata Bun, made with rich shiitake mushrooms that have been coated in potato starch and fried. Served on an impossibly pillowy bun with aioli, greens, spices, and cucumber, this is a standout dish that will only put you back $7.50. >>

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Custom lighting fixtures proudly made by hand right here on the Central Coast.

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Bing’s Bao Buns

It’s a little unfair to include Bing’s in the bao bunch since they haven’t even opened yet at the Bonetti Ranch SLO Public Market.

But I bought buns from Bing’s many times while it was still a cottage kitchen, pumping out bao from an apartment in downtown SLO. After a visit to that apartment recently, I’m happy to report that Mike and Sam Whittaker have still got the touch.

“We moved from New Jersey, and we couldn’t find the kind of bao we wanted to eat here,” says Sam. “So I just started winging it,” says Mike. “We couldn’t eat them all, so we shared them, started doing private parties, and then we started selling them out of here.” This was all a side gig for the Whittakers, who both have day jobs. Sometimes they would make up to twenty dozen buns a day, steaming them on one burner of their tiny stove and staggering pickups.

Bing’s buns start with wheat flour, rice flour, and yeast for a spongy dough that absorbs Sam’s sauces. While their original pork belly bao is beautiful, with warm spices and tangy sauce, Bing’s also plays with flavors like vegan mushroom, cubano, and even a breakfast bun with chorizo, a soft scrambled egg, and a Thai chili-vanilla maple syrup. SLO LIFE

BRING HOME THE BUNS A couple of new joints are selling bao in SLO, too. Look for the buns from Hawker Eatz (one of the handful of restaurants rotating through Benny’s Kitchen on Foothill) as well as a char siu pork bao and sweet taro bao at Oki Kohi Espresso Bar on Broad Street. I’ve even seen house-made pork bao in the cold case at California Fresh Market (in Pismo Beach and SLO); check there for an after-shopping snack.

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TEN OVER is on a mission to amplify local voices working to better our community.

To this end, we are donating the following ad space to local nonprofit organizations in need.

Together, we can leave the world better than we found it.

T E N O V E RS T UD IO. C O M

It wasn’t until I was pregnant with our second child that things got really bad.

Stand Stong helped me get out and protect my children.

The time is now.

These powerful words were shared by a local resident and survivor.

There has never been a more pressing time to stand up and stand strong for domestic abuse victims and survivors.

COVID-19 has lead to a staggering need for help and its repercussion will be felt for years to come.

Your generous donation and support helps victims take brave and positive steps forward.

Join us in paving a safe path towards safety, hope, and empowerment.

Our crisis counselors are available 24/7 at (805) 781-6400, supporting all languages.

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| WINE NOTES

up and com T ing

o say that these winemakers are protégés in the winemaking world would not be enough.

I might add: sparkling, intelligent, and hardworking. They have found their mentors and glean insight from winemakers around them. They have been given a great opportunity to make their own wine—get their hands dirty, make decisions about when to pick grapes, when to stop fermentation, and when to bottle.

BY ANDRIA MCGHEE

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They may have tripped up here and there along the way but it’s impossible to grow in any profession if you don’t take the risk of making mistakes. They are listening, observing, and doing. These artisans are part of the very fabric that makes the Central Coast an amazing place to work and live. >>

ANDRIA MCGHEE received her advanced degree in wines and spirits from WSET in London and enjoys travel, food, wine, and exercise as a means to enjoy those around her.

PEACE. COMFORT. HEALING. Join our On-line Church Services at ChristianScience.com

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Sunday Services Listen live on Sundays at 10 am or join audio replay available within 30–60 minutes after the service ends until Friday.

TO IMPRESS,

Wednesday Testimony Participate in a weekly testimony meeting with people around the world on Wednesday at 2 pm.

Hear others share insights, experiences, and healings they’ve had through their prayer and practice of Christian Science.

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For inspiration in the form of audio casts or links, talks and personal testimonials go to Prayerthatheals.org

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White Wine Trailblazer Nancy Ulloa (pronounced Ooh-yo-ah) lived in San Jose working hard at both a nonprofit and in fine dining. On her days off, she would seek out interesting wine that paired with ethnic foods—more than a hobby, it was a passion. The magic formula for Ulloa: people, food, wine. Her manager at the restaurant saw something special in Ulloa and told her about the Paso Robles wine region and helped her with her job search. In 2017, she moved to work as the wine director at Thomas Hill Organics and then into the tasting room at 7 Oxen in Paso Robles, steadily turning her dreams into reality.

A natural workhorse, she spends her days running the tasting room, working the harvest, and helping where she can—with the books, the marketing, and the guests. She loves being the liaison between the winery and the guests, as well as keeping her finger on the pulse when it comes to the never-ending flow of information and activity in the winery.

With her breadth of knowledge, she launched Ulloa Cellars and made her first wine in 2019. Her choice of grape was a stranger to most but quickly garnered a following. Grüner Veltliner, a white wine that she was passionate about, was a small but successful batch. In Fall 2020, she picked three whites: Verdejo, Albariño, and a premier picking of Grüner Veltliner, which should knock our socks off. I’m looking forward to her continued success in small batch creations.

Secure your wine online or visit Ulloa at 7 Oxen Estate Wines, off the highway near Tin City.

Full Circle Fermentor Janie Willheim started out as a Wine and Viticulture major at Cal Poly here in San Luis Obispo. Her passion was sparked with her first harvest at Daou Winery during her college years. A smart cookie, Willheim learned invaluable knowledge from each of her very different experiences. She scored a great internship with E.J. Gallo at Edna Valley Winery in marketing after graduation, gaining important business skills. Next, she worked in fine dining where she learned the importance of customer service. Following that she worked a harvest in Australia where she learned a different method of winemaking. After, she made her way back to Paso Robles where she worked for Kukkula winery. It was there that Willheim heard about winemaker Vailia From at Desparada, and knew working alongside her as the brand ambassador was the next step in her journey.

Along the way, Willheim has learned side-by-side from many winemakers. She was enveloped in the processes every step of the way.

She learned that white wine can be interesting and to be patient.

That patience paid off in 2019 when wine tasting a Riesling from Oliver’s Vineyard in Edna Valley where she secured grapes to make her first wine. From encouraged Willheim to make her own wine using From’s cellar, a generous offer to be sure. With a production she was proud of under her belt, this upcoming year, she will take on two wines: a red 2020 Valdiguie from Shell Creek Vineyard, along with her original white 2020 Riesling from Oliver’s Vineyard. I can’t wait to try them both.

To get your hands on these gems, follow Willheim on Instagram or visit Desparada Wines in Tin City. SLO LIFE 76

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| BREW

HOP UP

T

BY BRANT MYERS

here’s a relatively new style floating around and I can’t get enough of it. Having recently road tripped through the Pacific Northwest with my family, I kept coming across local craft beers with clever names and titles touting their use of Cryo hops. I’ve had these beers made here in SLO on a handful of occasions and had never given it much thought. They always tasted like really good IPAs and I gleaned from their name that there was cryogenically frozen hops used somewhere in the brewing process, but then hit a dead end. I was ruminating about these beers, salivating thinking about the end of our ten-plus-hour day of driving ahead and calculating where we could stop for the night, so I could finally crack open the varieties we picked up along the way. These ruminations started leaking out of my head as I talked to my wife.

She’s nice, I should do it more often. After taking wild stabs in the dark about what Cryo beers actually are, she suggested I learn more about them and write my next article on the subject. I started asking my pals around the industry what they could tell me about the hops themselves and how they’re used in a brewing operation. Yeah, I should definitely talk to her more often, she’s a smart cookie.

Returning home, I reached out to Brendan Gough of Liquid Gravity in SLO and Lee Samways of Humdinger Brewing in Arroyo Grande.

I learned a lot along the way, and it was illuminating to interview two brewers separately and get basically the same answers, so we’ll have some overlap of understanding, but it does go a long way to

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get a consensus on general knowledge and everyday usage of this uniquely processed hop ingredient. This isn’t a high-level political exposé (phew), so I’ve summarized our conversations below and interjected them with quotes that are about as accurate as I am a fast typer:

Brendan Gough

//

Liquid Gravity

Immediately, in the beginning of our conversation, Gough had to go back to his mental notes to determine what he actually used the first time he brewed with non-standard hop pellets. His first experience was using pellets that look exactly like the ones nearly every brewer uses on a daily basis, but alas, this was the first iteration called Hop Hash, as it was the spent and leftover resins from the hop flowers being processed into pellets. Basically, whatever fell into, through, and got stuck to the equipment was made into a hop pellet. Just a heads-up here that the hop flower is in the same family as marijuana, so you will see lots of familiarities in the names and processes for both flowers. That initial product was eventually replaced with a low temperature, cryogenically frozen extraction of the lupulin from the hop flower, naturally called Hop Kief. This was a far more refined product (as opposed to the former byproduct, hop hash) and the quality increases dramatically.

Hop Kief, which we can now start calling Cryo Powder, started as whole hop cones, which are subjected to a freeze thirty degrees colder than their standard counterparts to preserve the essential oils and resins then processed through an auger in order to separate plant material from live resins and lupulin. It should be stated that lupulones are beta acids that give the aroma in beers with hop additions. Initially, companies did not know how to or have the equipment to pelletize powder, so they sold it in bags, which you can still get at local homebrew supply stores like Doc’s Cellar here locally. The hop >>

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Samways described his first time using Cryo hops as “very, very intense” but lacking in standard beer characteristics.

In other words, it was a Cryo beer but nothing else.

There was no depth or balance of flavor. He went on to describe that the process removes polyphenols and that beer drinkers need that familiar flavor profile that, when overdone, creates off-flavors, but when used in moderation becomes the beer “flavor” that we’re used to. He started talking about tannins and polyphenols and then started droning on about chlorophyll. (More like borophyll!) I wanted to talk about Cryo, so I changed the subject to see how he thinks they should be used and if he’ll use them again. One thing everyone agreed on is that they work much better in combination with standard pellets, to bring both a bold aromatic character to the beer, but also to round it out so as to not have too much of one profile. He then got into the weeds again comparing T-90 pellets (the standard ones I’ve been referencing) and the T-45 pellets (Cryo) and that actually makes sense when you look at them as numbers. Two extremes that when combined make T-67.5, in theory. Balance.

Aaron Smith

JUSTIN AMY Humdinger Brewing

growers finally figured out how to pelletize hops, which is now the standard for most production breweries. According to Gough, there are pros and cons in using Cryo hops as their alpha acids are twice as high as pellets of the same variety, but they are also twice as expensive. A great benefit to the consumer is that the tannins/polyphenols in hops are lessened providing a smoother, less bitter, more aromatic beer. For brewers, there seems to be a consensus that there is a financial benefit to using them as the smaller volume allows more beer to be brewed in their systems and they generally absorb less beer in the tank, as well. Even on a smaller system, nano-brewers can translate that extra volume into gallons per batch.

Gough hopped off the phone with me for a few minutes while he called his hop rep. She confirmed the progression of these hop processes and even gave us two new tidbits of information. The first is that I’m already late in the game because they’re creating a liquid version of the Cryo powder, and then we got jealous because the hop manufacturers created a new sub-category of hops, they dubbed “American Noble Hops” not to be confused with the traditional noble hops originating in Europe such as the commonly used Hallertau and Saaz. The American versions are just the spent hops left over from the Cryo process. Selling a manufacturing by product. Genius!

Lee Samways

//

Humdinger Brewing

It’s always a pleasure to talk to Samways and get his opinion on beers and life. He provided a great viewpoint being both a celebrated amateur homebrewer and now a professional commercial brewer. Homebrewers have much more flexibility on experimentation as their batches are small and they don’t need to make a marketable beer in order to pay the bills. Naturally, Samways has used them personally but has yet to try Cryo hops at his shiny new brewhouse.

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//

Doc’s Cellar

As a bonus, I reached out to Aaron Smith of Doc’s Cellar, our local home brew supply store to see if he has any insight on the consumer side of things. He immediately looked in their fridge to see what was in stock and told me they have one-ounce packets of five popular varieties: Simcoe, Citra, Cascade, Mosaic, and Loral (a relatively newer hop variety that is fruity leaning towards floral). He mentioned a professional brewer in Arizona that he interacted with that also uses them in conjunction with T-90 pellets, but homebrewers are using them less. There was a large surge when they came out a couple years ago, but they have declined, with Smith postulating that they were exciting at first, but the higher cost is a barrier to experimentation and that the change is a little too drastic for some and, as we all know, change is scary.

I learned a lot talking to these three industry professionals and now have a greater appreciation for this little sub-set of IPA styles and the processes which take the hops from the fields to the foam on my upper lip. My conclusion is that they make a tasty beer that has all the aroma of a hazy/juicy/New England-style IPA but with the clean clarity of a West Coast-style IPA. On the brewing side, the upfront cost is higher but at twice the lupulin impact they only have to use half as much.

The extra beer that comes from the reduced volume is icing on the cake and may even further offset that higher price. Either way, I hope I planted a bug in the ears of local brewers, and they use this fascinating flower process in an upcoming batch. Oh yeah, and Samways invited me to come brew a Cryo beer with BRANT MYERS is a beer him, so maybe it’s back to school industry veteran and for me. If you have the means, I founder of SLO BIIIG, a highly recommend picking up the hospitality consulting firm. style and having a toast with me.

Cheers! SLO LIFE

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| HAPPENINGS

Culture & Events Entrepreneurship in Music

SLOPE Paints to Preserve

Stunning originals and prints by San Luis Outdoor Painters for the Environment are available at the Studios on the Park gallery in Paso Robles. The region’s top landscape artists, including Dennis Curry, Rosanne Seitz, Laurel Sherrie, and many more, use their art to raise awareness, educate, and provide funding for Central Coast treasured open spaces by donating a portion of sales to the Land Conservancy of SLO County.

Through February 28 // slope-painters.com

Buy Local Bonus Program

The City of SLO is rewarding shoppers for spending dollars locally. Spend $100 or more at participating local retailers, restaurants, and other food and beverage businesses, and you’ll get a $20 gift card to support another local business. Qualify up to three separate times.

Through March 12 // downtownslo.com

The Cal Poly Music Department hosts a special webinar featuring guests who share creative methods for beginning and sustaining a career in music.

Panelists are David Cutler and Mark Tonelli, professors of entrepreneurship at the University of South Carolina and Millikin University, respectively.

Arthur White, Cal Poly’s director of jazz studies, moderates the panel, which is free, open to the public, and designed to help musicians adapt to the decline in traditional career opportunities.

February 11 // music.calpoly.edu

Robert “Rosey” Rosenthal and Barbara “Barb” Rosenthal, a dynamic artistic duo since 1980, are “Still At It After All These Years” in this unique exhibition at Art Central in San Luis Obispo.

Well-known award-winning printmakers, Rosey ‘n’ Barb take this opportunity to show their work in other media: he, his colorful, gouache paintings and she, her rich landscape paintings.

February 4 - March 29 // artcentralartsupply.com 82

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California Secretary of Food and Agriculture Karen Ross headlines the SLO County Broadband Summit 2021, “Connections and the Digital Divide,” a virtual Zoom event free and open to the public. Other presenters include Mike Santorelli with New York Law School’s Advanced Communications Law & Policy Institute, and Tellus Venture Associates President Steve Blum.

February 18 // sloevc.org

Flower Power & Ikebana

More than merely decorative, floral imagery has helped convey ideas from the refined to the revolutionary for thousands of years, conveying timely and timeless themes. This exhibit at the Art Center Morro Bay embraces the diversity of florals through two- and three-dimensional artworks in all media, photography, jewelry, Ikebana, and more.

February 11 - April 5 // artcentermorrobay.org

Vive L’Amour Rosey ‘n’ Barb

Broadband Summit 2021

Reserve a ticket now, then on Valentine’s Day pick up a treasure trove of goodies “curated for love” to share with someone special—or give yourself a treat. The Monday Club Conservancy is offering a “Vive L’Amour” feast that includes a bottle of wine nestled in French linen, gourmet treats (freshly baked tarts, baguette sandwiches, and fresh fruit), a vase filled with aromatic lavender, and more.

February 14 // themondayclubslo.org

SLO Film Fest

The twenty-seventh annual SLO International Film Festival is shaping up to be one of the most unique festivals ever—a predominantly virtual experience with the possibility of a few special inperson events in compliance with state guidelines. This year’s “Shining a Light on the Joy of Cinema” events include an interactive social hub, behind-thescenes panels, watch-at-home kits, virtual audience award voting, filmmaker Q&As, and more. The festival will continue to honor industry professionals with its slate of annual awards.

March 9 - 14 // slofilmfest.org

Kosoko Jackson

The SLO Public Library invites adults to register for this exclusive, live, Zoom Book Club event featuring Kosoko Jackson, author of “Yesterday Is History,” a romantic, heart-felt, and whimsical debut novel about letting go of the past, figuring out what you want in your future, and staying in the moment before it passes you by.

March 23 // slolibrary.org SLO LIFE

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