SLO LIFE Magazine Feb/Mar 2024

MODERN • CLASSIC • JEWELRY

Do you or a loved one have hearing aids that are not working to their full potential, or even worse, you have stopped using them altogether?

At Hearing Aid Specialists of The Central Coast, we have developed a solution that brings your old hearing aids back to life. The practice owner, Peter Lucier, has over 22 years of experience. He has repaired and restored just about every brand of hearing aid. Peter has an All Make Repair Lab at both offices in San Luis Obispo and Atascadero.

Head Back to Our Brain & Spine Center

Advanced Neurosurgical Care in SLO County

The Tenet Health Central Coast-UCSF Health Brain & Spine Center team includes physicians specializing in neurosurgery and physiatry. We treat complex neurological traumas, diseases and disorders using some of the newest innovations and minimally invasive procedures.

Our unique partnership with UCSF brings promising advances and resources directly to our community.

Big city care brought home to you.

Fotomat

We have this thing that sits on our bookshelf called a Frameo. It’s a digital frame and every few seconds it displays a different photo from our family archives. Mostly of the kids when they were little. And I continually find myself gazing into it, falling under its spell. The other day, I was transported back in time, ten, maybe eleven years ago: a photograph of our three kids before heading off to their first day of school.

It’s amazing when you think about it. How far we’ve come from the days when you had to stop by the drugstore to buy a box of film, those little yellow cartons with the brand name—Kodak—stamped on the side. Cracking open the back of our cameras we’d pop the Life Savers-sized black plastic cylinder inside—but it had to be done in the dark, or a dimly lit room, so the film would not be inadvertently exposed by the light. Turning that tiny knob on the top of the camera to “advance” the film. Click, click, click.

After all that work and caution, we were left with just fifteen shots. That’s it. So, you had to make ‘em count. And, the weird thing is, you wouldn’t have any idea if the photos turned out until you picked them up, which meant that you also had to drop them off—at the Fotomat—those huts similar to the drive-thru coffee kiosks we see nowadays. Taking the black plastic cylinder out of the camera and handing it to the guy in the hut, he’d slip it into a bag, we’d fill out some paperwork, and he’d tell you to come back in ten days.

The anticipation after picking up that sealed envelope of developed photos was like, well, it wasn’t quite like Christmas morning, but it wasn’t like Arbor Day either. It was somewhere in the middle. Probably closer to Arbor Day. But you get my point, it was a lot of fun opening that packet and flipping through those fifteen shots.

Except you’d almost never get fifteen photos. Chances were generally pretty good that at least a few of them were overexposed—completely blacked out. Another couple of them would feature a close-up of the photographer’s thumb, oversized and blurry in the foreground. Then, there were the red eyes. And the closed eyes. Lots of weird-looking eyes back then. It was a good day when a picture rose to the level of “baby book quality,” as in, “This one’s so good, it’s going in the baby book!” Those were the top-shelf photos, and it was on par with finding a Cal Ripken rookie in a fresh pack of baseball cards.

There was one photo that was guaranteed to make our baby books, and it didn’t matter how it turned out—the first day of school shot. It was always on that anxiety-filled morning, a Monday in the last week of August, the official end of summer, when my sisters and I would march out in our new clothes, and new lunch pails in-hand. With freshly braided hair for them and a new bowl cut for me, we’d be lined up in the same order, shortest to tallest, in front of that same old juniper tree where we would squint directly into the sun as we waited for the words, “Say cheese!”

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

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CONTRIBUTIONS

info@slolifemagazine.com

(805) 543-8600 • (805) 456-1677 fax

PUBLISHER

Tom Franciskovich

CREATIVE DIRECTOR

Sheryl Franciskovich

CONTRIBUTING WRITERS

Charlotte Alexander

Kayla Burke

Dan Fredman

Paden Hughes

Zara Khan

Jaime Lewis

Brant Myers

Joe Payne

Brian Schwartz

Tim Townley

CONTRIBUTING PHOTOGRAPHERS

Jaeden Barlett

Chase Bent Rosa Clark

Emily DesJardins

David Lalush

Jess Lerner

Mark Nakamura

Zachary Scott

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.

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NOTE

KINDERDIJK,

DIANE BROWN

MARY and TOM MEES

KATHY and MICHAEL WRIGHT

RICK VAN DEN EIKHOF

TEMPLE

BRUGES,

RIALTO BRIDGE, VENICE, ITALY

OF POSEIDON, SOUNION, GREECE

BRIAN and ATSUKO REES

OAHU, HAWAII

BOB and LAURA HYDE, JIM MCCONAGHY and MICHELLE

SYLVIA LAN, TONY and CINDY MCCOWN

BELGIUM

LOS FRAILES, BAJA CALIFORNIA SUR

BRANDON and DR. MICHAEL CLAYTON

HANALEI, KAUAI

VICTORIA, JAN, and CARRIE WILSON

CATHY LUCKETT and SANDY DUNN

PARINTINS, BRAZIL

PETER and YVONNE JURGENS

SHARON FERRIS

KATYA

JACKIE

Convenient and affordable transportation to the best of SLO.

For information, please visit slotransit.org, download the SLO Transit app or call (805) 541-2877.

Since 1974, California Cooperage has been your go-to Jacuzzi supplier on the Central Coast!

1. CHARLOTTE ALEXANDER is an award-winning writer and editor with more than twenty years experience in nonprofit organizations, higher education, and media.

2. Portrait photographer JAEDEN BARLETT loves the beach, golfing, and going on adventures with friends. Follow her @jaedenb.photography.

3. CHASE BENT is a landscape, wildlife, and action sports photographer based in San Luis Obispo. Follow him @chasebphoto.

4. Central Coast local KAYLA BURKE loves surfing, hiking, climbing, and exploring SLO County’s hidden gems and must-do adventures. Follow her @surfergirlkaylaa.

5. EMILY DESJARDINS is an editorial photographer based out of her home town in San Luis Obispo county. Contact her at emilydesjardinsphotography@gmail.com.

6. DAN FREDMAN is a SLO native immersed in the wine realm. He prefers LPs to streaming, Mac to PC, Fender over Gibson, and has nothing against screwcaps.

7. PADEN HUGHES is an author, professional coach and co-founder of Gymnazo and enjoys exploring the Central Coast.

8. In addition to being an interior designer, ZARA KHAN is also a shoe aficionado and horror movie enthusiast. To learn more follow her @zarakhan.interiordesign.

9. DAVID LALUSH is an architectural photographer here in San Luis Obispo.

10. JESS LERNER is a photographer based in SLO who loves the outdoors. You can check out her coastal photography at thebeachphoto.com.

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

12. BRANT MYERS is a the founder at slobiiig.com, a hospitality consulting firm, and Toddler Timber, where he makes wooden children’s toys.

13. MARK NAKAMURA is a wedding, event, family, architectural, commercial, and landscape photographer. Find him @nakamuraphoto and @marknakamuraphoto.

14. ANDERS ROSENGREEN is a graphic designer and multimedia artist based in San Luis Obispo. Follow him @andersrosengreenart.

15. BRIAN SCHWARTZ is an advocate for local authors and a publishing consultant. Connect with him at SelfPublish.org.

16. ZACHARY SCOTT is a photographer known for his humorous and highly stylized work featured in the New York Times Magazine, GQ, Time Magazine, Wired, and New York Magazine. Follow him on Instagram @zacharyscott_studio.

LOCAL

december 1

A record number of residents and visitors to downtown San Luis Obispo—more than 15,000—attend the forty-seventh annual Holiday Parade to see decorated vehicles and community groups move along a route from Chorro Street, via Monterey and Higuera Streets, ending at Nipomo Street. Grand Marshal Frank DuFault, first administrator of the Downtown Business Improvement Area, leads the procession that includes the U.S. Naval Sea Cadet Corps, SLO Fire Department, SLOHS Marching Band, SLO Rugby Football Club, and more than eighty other “Out of This World” themed entries.

december 4

California State Parks announces its recommendations to the National Park Service for $35.6 million in land and water conservation funds designed to create outdoor recreation opportunities in a dozen California counties. Cambria Community Services District (CCSD) in San Luis Obispo County is recommended to receive $600,000 to help create a new skate park facility that includes a seating section with shade structure, landscaping, parking lot, and restroom stall. The CCSD now must proceed with post-selection federal requirements prior to the project being forwarded for review and federal funding approval. The cost for the skate park project is estimated at just over one million dollars.

december 5

The SLO City Council approves $150,000 in grant funding to organizations working to promote and advance inclusion, mutual understanding, respect, and equitable treatment for all community members. Grants ranging from $6,000 to $40,000 support projects to diversify local nonprofit governing boards, translate historical archives in the History Center, support SLO Museum of Art exhibits showcasing artists from historically underserved and excluded communities, increase GALA Pride & Diversity Center networking opportunities, and more.

december 12

SLO County Supervisors vote unanimously to extend the declaration of a shelter crisis in the county for another year. The ordinance, which recognizes that the number of emergency shelter beds isn’t keeping up with the need, relaxes state and local rules regulating the construction and operation of emergency shelters. The board originally declared a shelter crisis in 2021 and extended it for another year in 2022. This declaration, now in effect until the end of 2024, helps county officials and nonprofit organizations expand services for homeless individuals and families.

december 14

The California Public Utilities Commission votes to keep Diablo Canyon’s twin reactors online, extending operation of the nuclear power plant through 2030. The move, a transitional strategy that overturns an earlier agreement to close the plant in 2025, is expected to bolster the reliability of California’s zero-emission power supply. But it raises concerns over cost—expected to exceed six billion dollars—and safety—a federal safety review will be required— associated with operating an aging nuclear facility.

REVIEW

january 1

Thousands of SLO County residents and visitors take the plunge into the Pacific Ocean as part of two annual traditions on the Central Coast: the forty-fourth Carlin Soulé Memorial Polar Bear Dip at Cayucos State Beach and the twelfth Polar Bear Plunge in Avila Beach. The New Year’s Day festivities include music, clothing sales—including this year’s Polar Bear Dip T-shirt designed by Cayucos Elementary School sixth-grade student Brooklyn Madonna—and costume contests. Spotted among the crowd are horned Vikings, pink pigs, and more than a few Kris Kringles.

also

january 1

january 9

City officials celebrate the completion of emergency storm repairs at a section of San Luis Creek lining San Luis Drive near SLO High School, marking one full year after a series of atmospheric rivers pummeled the Central Coast and caused widespread damage. Rushing water eroded creek banks, threatening the safety of San Luis Drive residents. The work required complete repaving of the road, rebuilding sidewalks, and construction of a 350-feet long, twenty-five-feet high concrete retaining wall to prevent further erosion and protect the sole access route to 140 homes.

january 11

Birders from across the United States gather in Morro Bay—considered one of the most important habitats along the Pacific Flyway—for the first day of the 2024 Morro Bay Bird Festival. Drawing some 800 participants for educational activities and bird watching, the five-day event features kayaking on the estuary, trail hiking around the bay, workshops on nature journaling, improving bird photography, and identifying unique songs of specific birds. More than 200 types of birds are found in SLO County during the winter as they migrate in search of breeding grounds or food.

A forty-ton, fifty-five-foot-long float designed and built by students from Cal Poly SLO and Cal Poly Pomona wins the Crown City Innovators Award at the 135th Rose Parade in Pasadena. Months of preparation, engineering, and hands-on work went into “Shock ’n’ Roll: Powering the Musical Current,” decorated with more than 20,000 flowers and other organic material and depicting electric eels powering musical implements in a colorful undersea environment with massive manta rays. It’s the sixtyfirst award won by the Cal Poly team. SLO LIFE

january 16

Caltrans initiates a temporary, months-long detour on eastbound Highway 46 East as it widens the highway from two lanes to four from the Shandon rest stop to near the Cholame Y, where Highways 41 and 46 meet in northern SLO County. Until sometime next summer, traffic traveling east on Highway 46 in the Cholame area will detour onto a portion of newly built lanes that eventually will become westbound lanes of the highway. Drivers will still be able to access Bitterwater Road and the closed Jack Ranch Cafe where the James Dean memorial is located.

$1 Billion

San Luis Obispo County’s unfunded pension liability, a gap that Pension Trust Fund officials say could be closed sometime around the year 2040. While pensions for the nearly 7,000 current retirees are secure, future pensions may require the county and its employees to contribute more.

30

The number of new “smart technology” recycling and trash bins recently installed in Downtown SLO to make recycling easier, reduce greenhouse gas emissions, and streamline the waste disposal process. Funded by a $236,531 grant from CalRecycle, the bins hold five times more than traditional bins and are fully enclosed.

+6.24%

According to the SLO County Assessor, the county has experienced a significant increase in the value of residential properties, with real estate prices steadily rising. Assessed value of all property in the county at the close of 2022 was more than six percent higher than the previous year, totaling more than $71 billion.

Three Hundred ninety-seven

The number of new parking spaces available to the public in downtown SLO when the city’s Cultural Arts District Parking Structure at the intersection of Monterey, Nipomo, and Palm Streets opens at the end of 2025. Forty-one of those will have electric vehicle charging stations.

LocalRoadsFirst.org

“The prospect of leading and inspiring a team united in our commitment to serve and uplift our community fills me with boundless excitement.”

That’s LeBren Harris, a Cal Poly alum and a former chair of the SLO Chamber of Commerce Board of Directors, accepting her new role as CEO of Downtown SLO effective January 16. She most recently served as area director of sales for Quorum Hotel and Resorts.

Ask for a presentation, take a survey, or learn more about local transportation improvements on this SLO Council of Governments website designed to gather feedback on transportation infrastructure, improve local road projects, and increase funding from state and federal sources.

1,500

The number of downtown-themed “Shop Local” tote bags distributed on Small Business Saturday, November 25, 2023, to encourage shopping in Downtown SLO. The City also handed out 1,500 “Support Local–Shop Small” buttons and published an online directory of the day’s sales and events.

A-List City

San Luis Obispo has been named to the Carbon Disclosure Project’s list of 119 cities across the globe receiving a top score on climate action and environment transparency. These “A-List” cities are leading by example to protect natural resources and ensure community resilience in the face of climate change.

Motus

A new electronic wildlife tracking system being used at the Piedras Blancas Light Station to collect data on small birds and bats. Tiny transmitter tags send location information to scientists wanting to understand how future offshore wind projects in the area may affect these smaller species.

#20

SLO County artist and author Leigh Rubin, best known for his comic strip “Rubes,” is celebrating the publication of his twentieth book, “Think Like a Cartoonist: A Celebration of Humor and Creativity.” He says it’s meant for readers to discover creativity and inspiration anywhere in their lives.

CAUGHT IN THE MOMENT

As the saying goes, the best camera is the one you have with you. For most of us, that is our smartphones. Gone are the days of grainy, fuzzy, out-of-focus photographs taken on our old flip phones. Although, if you’re looking to get away and stay away from all the technology and apps bogging you down on the day to day, I’ve heard even the new base model flip phone, sans apps and notifications, now rivals smartphone photo technology.

I had visited Carrizo Plains National Monument traveling by way of Shell Creek Road and Highway 58 several times over the decades, but I had never gone up Figueroa Mountain Road out of Los Olivos. With the interest of taking a different route in mind, my friend, Elvin, and I headed out of San Luis Obispo and started traveling south on Highway 101. Getting an early start, we left at seven in the morning, and by eight we had reached Los Olivos and exited Highway 154, also known as Chumash Highway and San Marcos Pass.

From there, we traveled up Figueroa Mountain Road. We were shrouded in fog as we ascended. It was peaceful when we finally broke through to clear skies. A summit in Santa Barbara County, Figueroa Mountain was named after the well-known Southern California family, the most prominent being Jose Figueroa, who was the governor of Alta California from 1833 to 1835. The region is known for its beautiful wildflower displays, which usually begin in late March.

The image you see here was taken with my iPhone14 ProMax during a super bloom. Although I brought my 61-megapixel camera along, my favorite photographs were taken with my smartphone with three built-in lenses: wide-angle, normal, and telephoto. It can focus to within an inch of the subject.

The trick with wide-angle photography is to get close. When you think you’re too close, get even closer. I put the camera (phone) close to the ground to get this image and aimed it upward.

So, the next time you think, “I don’t have a fancy camera,” just use your smartphone, or your new flip phone. For 99% of the time, it is the perfect, and the best camera.

BY MARK NAKAMURA SLO LIFE

molly kern

Just one month into her tenure as the newly installed CEO of the SLO Food Bank, MOLLY KERN stopped by the office for a wide-ranging visit. Here are a few highlights from our conversation . . .

So, Molly, where are you from originally?

I was born and raised here in San Luis Obispo. I’m the oldest of three; I’ve got a sister and a brother. There are four generations of our family here now. My grandpa—he just turned ninety-seven—he came here from the Valley when he was a boy and actually lived with his brothers at what is now called The Octagon Barn. They milked cows there. And, across the street and a few blocks down from there, my mom still runs the Montessori Children’s School, which she started more than forty years ago. So, I grew up going to that school and then Laguna for middle school and Mission for high school, and UCSB for college.

What did you study there?

I ended up graduating in Philosophy of Public Policy and Ethics. It was amazing. I went in undecided. I had no idea what I wanted to do. Even when I graduated, honestly, I still had no idea what I wanted to do with it. But I got to take a whole bunch of classes on everything from emerging medical ethics issues to the effects of technology to the philosophy of physics, and thinking about how different communities and different time periods see the world and approach it. It was really about how we as humans approach problems, approach disagreements and challenges, and try to understand our world and each other.

What came after graduation?

I worked when I was in college in events and weddings, which is huge in Santa Barbara, a big industry. But I knew I didn’t want to have that as my career, even though I got to work with awesome people and see incredible things. And, I wanted to come back; I missed my family, and I missed this area. I was able to get an internship with the Chamber. And now, I’m a little bit embarrassed to admit this, but I didn’t even know what a chamber was at the time. But I

got to meet so many incredible people, and big and also just hustling to keep the lights on. So, I really developed an appreciation appreciation for the community, and a strong desire to help shape it, and ensure that the Well, it’s pretty fundamental. We all need to eat every day. Food is a biological necessity,

families around, our communities around. But we do live in an expensive place, which means that 31% of SLO County residents

necessities. That’s housing, that’s childcare, that’s gas if you have a job that you need to drive to, and drive your children to school. And that’s also food. It’s these basic building blocks, so almost of a third of the county

people. And, we estimate that around 12,000 children and seniors in our county are food insecure, meaning they are regularly unsure

Yes, and so, at the Food Bank, about half of those we serve are either children or seniors. It’s a huge group that has consistent need. As part of what I do now, I get to go out into the community, and talk with people,

One thing that really stuck with me was a conversation I had with a woman in Paso recently. It was almost like she was trying

never thought I was going to be someone who would need help buying groceries. I worked my whole life. But it’s not enough. If I didn’t have this help, I don’t know what I would do.”

Wow, meow!

couch dog

BY JOE PAYNE

In a college town like San Luis Obispo, bands come and go, form and dissolve, and only some have staying power. It takes a unique sound and a dedicated core of musicians to make a name in the SLO music scene, which is exactly what Couch Dog has done with their energetic style of punked-out indie surf rock.

The group came together when the members were Cal Poly students, reforming during the pandemic and emerging with new members and a distinct sound with elements of thrash and indie-pop. The four-piece made waves at house concerts and gigs at the local rock clubs and has continued to perform, write, record, and produce new work.

“One of our slogans is we make music for dancing, kissing, and crying,” explained bassist Tasha Lee. “We like making music that appeals to all activities. We have high-energy bangers, we have songs that are more ballady, songs that could fit in a lot of different genres and moods and occasions.”

Lee is joined by vocalist and co-founder of the group Max Ferrer, Josh Cheruvelil keeping a chaotic beat, and the shrieking lead guitar of Pablo Acosta. For a four-piece rock band of twentysomethings, the group is remarkably comfortable in their sound, which has a tongue-in-cheek playfulness to their driving rock rhythm.

Couch Dog’s most recent music video marked Halloween and the spooky season as its occasion,

with the group hamming it up on camera in the style of 1980s slasher flicks meets the Blair Witch Project for their original song “Not My Night.” The track was the single off their full album released last year, “How To Ruin Your Life Fast.” With tracks like “Makeout Moshpit,” “Punch Drunk,” and “Fazed and Condused,” the album is exactly what you want to hear at a sweaty house party or blaring at the bar when you’re five beers deep.

“I think that from the beginning, since Couch Dog started, the community has been super welcoming and super supportive,” Ferrer said. “When we started out and all we had were covers and we were still working on originals . . . and there are people who are just now arriving and those who were there when we started and continue to be supportive, and that’s very special.”

Locals might recognize Couch Dog from regular haunts such as the Libertine, Frog and Peach Pub, the SLO Guild Hall, as well as other live music spots. They also took the show at the Shabang Music Festival in 2023, winning the annual Battle of the Bands competition. They will be back again this year, hopefully with some newly recorded tracks available to hear.

Wherever they play, Couch Dog always finds friendly ears with their energetic blend of surf rock, indie pop, and playful punk. They fit in well in the downtown circuit and house party scene, giving a sharper edge and mosh-inducing energy to wherever they play, the unmistakable Couch Dog sound.

“We have a lot of influences that are all very different and I think it’s going to be a lot of fun to try and carve space to do everything we want,” Acosta shares. “Any show in SLO is a very safe space for people to feel included and feel happy that they can have a good time.” SLO LIFE

pro file

PHOTOGRAPHY BY ZACHARY SCOTT

The gravitational pull was undeniable. There was no one thing, instead, it was a combination of all of it: the rugged shoreline, the wide-open space, the bountiful seafood, the friendly people, the surf. For JIM CROOKS, the decision to head north to the Central Coast after graduating from high school was natural, one of several inflection points in his life he would later describe as a “door opening.” He credits his senior project at Cal Poly, where he earned a degree in Food Science, as the genesis for his career, where there has been one constant—fermentation. Today, the San Luis Obispo resident is deep in the throes of entrepreneurship with the recent launch of his new business, Jungle Beverage Company. Here is his story . . .

Okay, Jim, let’s take it from the top. Where are you from?

Sure. I was born in Los Angeles. My parents were from the East Coast. My dad came out here to get his master’s at UCLA. He was big into diving and did his dissertation on the bends, or decompression sickness. I grew up in a town called Westchester, near Marina del Rey. My dad was big into boating, so my first memories were of boats— diving and fishing—which led to my love of the ocean and surfing. In high school, I really fell in love with cooking. My family brought home everything we caught: lobster, scallops, abalone, and all the fish. Lots of fish. Cooking, to me, was just this beautiful magic.

What happened after high school?

I told my parents that I wanted to go to culinary school after high school and they were like, “No, you have to get a four-year degree.” So, I moved up here to the Central Coast and started taking classes at Cuesta, which led to a Food Science degree at Cal Poly. Along the way, I worked in various restaurants here locally and did a lot of catering. While I was still in school, I realized that I had a real affinity for making fermented foods, so I ended up adding microbiology courses and doing my senior thesis on fermentation, the preservation of foods. After graduating, I cooked professionally for a couple of years. I also did a fair bit of traveling and soul-searching. Somewhere along the line, I decided that professional cooking was not what I wanted to do. And that was one of the first times the universe basically opened up a door for me, and I was able to find a back-entry way into being a microbiologist for SLO Brewing Co.

How did that go?

twenties and early thirties at that point. The owners had confidence in us, and we were able to pretty much do whatever we wanted to do, to make the beers we wanted to make. We studied hard and went out and looked at other breweries all the time, gleaning as much knowledge from the people that we really respected in the industry, and brought it back and emulated it.

Were you in quality control that whole time?

No, actually, at some point in about 2007 or 2008, I started fooling around with wild bacteria that were prevalent in most of the Belgian Lambic beers and found in old world style of beers. I brought an idea to the company, that we should maybe start looking at wild beers and sour beers as a new product line. These are things that I had just been experimenting with behind the curtain, and by 2011, it became evident to the owners that I could do this. I had created enough prototypes to have their backing. So, they signed off on this new line of beers that we called Barrelworks. At the time, the company had this brewery down in Buellton, which we weren’t using, it was basically mothballed, so they gave me free reign to build it out to produce these sour beers. Buellton became my life for about three years. I mean, everything from securing the permits to designing the layout to coming up with these new beers and then brewing them. Building this brewery from the ground up with Firestone’s backing—essentially blank checks—was an incredible learning experience. And it turned out to be a pretty good move by the company, as the beers started gaining international recognition and I was able to travel around the world to give seminars on these beers. It was a pretty wild part of my life.

Over the course of the next six months, I basically got a mini master’s in beermaking and was able to overcome the fermentation problems they had been having, which helped gain the confidence of the brewers, which led to Firestone Walker bringing me on as the head of quality control. The business just grew and grew, and it became a powerhouse in the industry, one of the top brewers in the country. I shed my soul and put everything I had into every crevice of that place to keep the quality up; and grew with the company along the way. The opportunity at Firestone was amazing. I was part of the build-out on two new labs. We were all super young. I was in my late >>

So, you were a brew master when a different door opened. Yes, that’s right, I met this guy, Mike Orlando, who was supplying us with chocolate for a beer I was working on. He and I, our brains are just wired the same. Every time I was around him there was this energy that I couldn’t explain—my skin would tingle and hair would raise in the back of my neck because he just had all these amazing ideas with blends of cacao and cacao pulp. One day, I was giving him samples of some bench top drinks I was making for fun, and he said, “People love these things—they’re like elixirs. Have you ever thought about putting together a company that might start doing these drinks?” Mike then introduced me to his friend, who imports coffee, Phil Twombly. The three of us really hit it off and started almost immediately brainstorming how we could work together someday. Almost immediately, we came up with an idea, this concept, to do comanufacturing, co-packaging, essentially create a company that would help people who have ideas for a new beverage that they want to get into the market. In other words, we would do beverage design, from concept to reality, and then packaging for those people.

Why leave what many would consider a dream job?

I think I exhausted my relationship with Firestone for maybe longer than I needed to, just because I wasn’t paying attention to this little voice I was hearing in my head. It was getting louder and louder until finally I decided it was time. I stopped drinking. And, with that sobriety, I could see that it was time to move on, and it gave me the courage to walk through a different door. I felt like I was at a point with my relationship with alcohol where it hadn’t been opening doors for me. And, so at this point right now, I’m over two years sober. I just needed some change. I had really exhausted my relationship with alcohol, I would say. I felt kind of devoid of spirituality, in a sense. And the last two years has really given me a chance to tune my radio to be a little more accepting to what the universe is sending out. I feel like doors are opening and closing all the time, if you’re paying attention.

How did you ultimately come to this realization?

People usually have questions about what it takes to finally make a decision like that, especially as a brewer. For me, obviously, it was very personal. There was an honesty that I became aware of inside of myself. It was like a picture that was drawn for me in an occasion, which happened to be on a specific day. I recognized that there’s probably a history in my lineage with alcohol. I was thinking back to my parents and the way that they used alcohol, and then recognizing that I have kids in my life and that I want to break that cycle, and not have that be part of their environment, and go at it with a different viewpoint. Go at it with a much more respectful viewpoint than what I was taught about alcohol. In the last couple of years, I’ve had a lot of time to recall moments of seeing my parents partying in the ‘70s and ‘80s, and seeing how alcohol was used in almost every occasion in every way, and it was just accepted. And then also being a brewer, there’s a degree of entitlement with alcohol >>

Created by Larry Gallagher

that comes with the job. After spending so much time in that environment, and recognizing how it changed my personality, I finally just said to myself, “Okay, enough—I don’t want my kids to know that person.”

How did alcohol affect you?

I just wasn’t being honest with myself, because I knew that anytime I picked up something to drink, that I wasn’t putting my best foot forward. I knew it wasn’t the best of me. And, I guess that I was okay with that when it was just me, but I didn’t want to it be a part of my kids’ lives. I didn’t want them to have resentments toward me, or toward the life that I was choosing to live. I mean, I drank for the better part of my life, since sometime in my teens until my late forties. And, I can honestly say that there has never been any lasting knowledge, anything of real value, that I’ve gained from using alcohol in in that way. Being

present is a big part of why I’m choosing my sobriety, as well. It’s just being able to be there consciously and actually be present. You don’t get these times in life back. And I just want to make sure that I’m honestly there for my kids, fully present and engaged. But don’t get me wrong, I’m not here to judge others. This was a very personal decision for me to change my head space. Even with our company now, we support all sorts of beverage production, drinks both with and without alcohol.

And, since my palate is so fine-tuned—I’ve judged beer professionally for the past twelve or fifteen years—I can still taste and give feedback. The difference now is that I spit it out.

Let’s talk about your new venture, Jungle Beverage Company.

We’re putting the finishing touches on the build-out of our facility in Santa Maria. It’s a 4,500-square-foot building near the airport. We are equipped to do just about any type of beverage: carbonated drinks, >>

vitamin waters, mixers, you name it. There is just huge demand here in California for co-manufacturing, and we offer the whole spectrum to our customers—from coming up with their concept, or fine-tuning the idea they already have, all the way to distribution. In so many ways, this all feels so familiar. It’s really what I did for nearly twenty-five years as a brewer, I mean, it’s like back in the day when I was getting Barrelworks going in Buellton. It’s interesting how that works. Back then, I was scouring the area looking for interesting, native additions for our sour beers. Like, for example, elderberries. Now, here we are, knee-deep into elderberries. Who would have thought? Elderberries.

Elderberries?

Yes, that’s really how we got our start. While we were in the midst of

designing and building out the idea of what this company was going to be, we were contacted by a group of friends, who operate a conservation organization company called White Buffalo Land Trust. Essentially, they raise money to buy land and conserve it. In this case, though, they contacted us with regards to a grant that they were putting together to secure four-and-a-half million dollars in USDA funding with the goal being to advance California’s agriculture. They were looking to bring back some native California foods, including the California Blue Elderberry, or the Western Blue Elderberry. So, they said to us, “Hey, we’re looking to produce elderberry syrups, or juice, and maybe some other products. Can you guys help us with that? And, if so, can you write up a proposal for us that we can put into our grant? Oh, and by the way, it’s due tomorrow.” SLO LIFE

SAN LUIS OBISPO MASTER CHORALE

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Time Warp

BY BRIAN SCHWARTZ

A play on words that stemmed from the quip: If you know the future, it’s easy to be a prophet, “Time Travel for Fun and Prophet” is a science fiction humorous novel co-written by Terry Willey and Carol Baker.

As long-time fans of Douglas Adams (author of “Hitchhiker’s Guide to the Universe”) and Terry Pratchett (known best for his comic fantasy novels set in Discworld), along with the British comedy troupe Monty Python, it is easy to see how the Paso Robles couple became inspired to pen a science fiction novel that blends elements of humor and romance.

In 2019, with aspirations to get the ball rolling, the couple signed up for National Novel Writing Month and wrote 50,000 words of what would become their first published novel.

The story is about an unwitting plumber named Dan, who accidentally gets pulled into a vortex and starts jumping through a variety of different time periods, learning to survive time travel with the help of a more experienced fellow traveler named Freddie. Dan and Freddie band together while Dan learns the ropes and tries not to get killed as he bounces around history when an unexpected romance blossoms.

Willey and Baker have worked in various theaters as writers, actors, stage crew, and directors. They’ve also collaborated as directors and writers on several one-act plays. In addition, Willey spent five years in a comedy improv group.

When it comes to writing stage plays and screenplays, the focus is primarily on dialogue and action. The transition to novel writing required the couple to create an initial draft overflowing with details, including settings and nuances—the “fiddly bits,” as Baker calls them. Their strategy was to include as much detail as possible, then whittle it down and refine the story to the essentials in subsequent drafts.

As a self-proclaimed “seat-of-the-pants” writer, Willey allows his characters to drive the story itself, admitting he never knows where it might lead. The main conflicts in the story didn’t become evident until well into the writing. Together, the partners adopted a collaborative editing approach, which allowed them to enhance and build upon one another’s ideas. The duo believes the story benefits from embracing some organic fluidity rather than following a rigid structure. During the writing, even their best-laid plans got completely derailed because of something unexpected the character did or said. This, they explained, was exactly what kept the job of writing both fun and challenging.

Just as experiences over time change who we are, the characters in the story grow over time while confronting moral dilemmas, largely influenced by the unique personalities of the writers themselves. According to the authors, what we write reflects how we see the world, which in turn reflects the world we experience. Ultimately, it’s about not taking ourselves too seriously and finding the humor in life.

For more, check out “The Time Travelers Companion,” a short story you can find on the authors’ website at CineHunden.com. As their fictional universe expands, the authors welcome reader input on deciding the next destinations to transport their unlikely heroes. An audiobook is also available. SLO LIFE

Float Away

BY KAYLA BURKE

PHOTOGRAPHY BY CHASE BENT

The experience at Central Coast Floats is a tranquil and relaxing journey, where you can escape the constant clamor of daily stressors and immerse yourself in a cocoon of serenity. My first dip in the tub left me enchanted and, quite frankly, hooked on the unique practice that is floatation therapy.

Picture yourself experiencing total weightlessness, surrendering to a realm of zero gravity as you float effortlessly atop a buoyant solution of 1,100 pounds of

medical-grade Epsom salts. This equates to a staggering 25 to 50 pounds of salt per float tank, creating an environment where you bob on the water’s surface as if you were made of foam. The result? A profound sense of emotional, physical, and mental relaxation that transcends your ordinary spa experience.

Stepping into Central Coast Floats, I was greeted with a warm welcome and genuine friendliness that helped set the tone. The lounge and hallways are adorned with modern art and tasteful decorative flora, and the lobby features a selection of artisan products for sale. Conversing with Kelsey Elston, the owner, revealed the center’s purpose. “Central Coast Floats is a place for the community to heal, release, and regain deep connection with themselves,” Easton affirmed. This statement perfectly encapsulated my journey; from arriving emotionally burdened by life’s trivialities to departing with a refreshed mindset and a deepened connection with myself.

Prior to entering the float room, I was provided with clean towels, water, and hot tea. They asked me to remove jewelry and wearable electronics—the high salt concentration in the water, while safe and relaxing for humans, corrodes metals easily. As I reclined in the float tank, I was overcome with an immediate sensation of

TIP!

For those who are ready to experience floating for themselves, reservations can be made by visiting centralcoastfloats.com On the website, you can book your first session, explore membership prices, or delve further into the benefits of floating. In addition to floatation therapy, the center also provides options for infrared sauna sessions.

liberation and harmony with my body. It was an unparalleled experience and combined with the total darkness of the tank with the door closed, it felt as if I was soaring through the cosmos. Each float tank is a sanctuary, cocooning visitors in warmth and safety and inducing a state of deep relaxation. The physical benefits of this practice are abundant, ranging from reduced body tension and inflammation to improvements in posture and accelerated recovery from exercise or injuries.

To top off the experience, Central Coast Floats offers a new and exciting feature for its visitors: a sleek device that emits frequencies to calm the nervous system

while floating, quieting any persistent thoughts or anxiety.

Diving into the details of a float session, the water temperature is meticulously maintained at around 93-94 degrees, ensuring optimal comfort. Preceding and following the float, I was encouraged to take a warm shower, enhancing the overall sensory experience and leaving my body refreshed. Gentle music and calming ambient lighting constantly emanate from the float tank, yet the intergalacticesque experience of opting for complete sensory deprivation was without a doubt one of the most awe-inspiring parts of the experience. This is facilitated by switching

off the lights and music, transporting your mind to a different realm conducive to deep meditation.

Floating is not merely about the physical sensations; it is also a mental odyssey. The practice significantly reduces anxiety and depression, energizes the body, and dispels fatigue. Floating also provides a sacred space to escape distractions, as each room is heavily insulated with soundproof material. The resulting silence ensures complete presence and mental relaxation.

The journey does not conclude with the float itself; the post-float lounge amplifies the experience. Here, you can extend your mental rejuvenation by sipping tea, meditating, painting, or journaling. It serves as a haven to shed the weight of stress and rediscover inner peace.

Central Coast Floats is a family business, the brainchild of Easton and her brother. Four-and-a-half years ago, they pioneered the float center in SLO, creating a wonderful space for wellness. Speaking about the expectations of floating, Easton emphasized the transformative power of self-care. “You float and facilitate your own experience. That is powerful for people looking to aid themselves,” she expressed. My own experience resonated with this sentiment; in the float tank, I found a space devoid of stress where I could calm my body and mind. SLO LIFE

Erika Spargo STUDENT SPOTLIGHT

PHOTOGRAPHY BY ROSA CLARK

What extra-curricular activities are you involved in? I am the president, captain, and co-founder of the SLOHS Speech and Debate Team, and I have competed for all four years of high school, being a varsity competitor for three. I founded Junior Speech and Debate, a not-for-profit educational program to help middle school students improve their confidence and gain experience in public speaking, argumentation, and critical thinking. I was a social media coordinator for Mayor Erica Stewart, working alongside her as an intern to curate content for her sites. I have been a journalist for my school newspaper for four years, and held an editor position for three. I am the co-president of the SLOHS Asian American Pacific Islander Club, a group dedicated to bringing together the Asian community of students and sharing our cultures.

What do you like to do for fun? I love reading. Some of my favorite books I’ve read recently are “White Oleander,” “A Little Life,” and anything by Ottessa Moshfegh. I learned how to crochet a few years ago, and ever since, a ball of yarn and my crochet hook have been glued to my hands. I usually put on a history podcast or documentary while I crochet. Ancient history fascinates me, and I love learning about the intricacies of life in early civilizations. I’m also a sucker for crosswords, sudoku, and any other mind-bending puzzles. Also, I try to take advantage of all of the beautiful beaches and trails that the Central Coast has to offer when I can.

If you could go back in history and meet anyone, who would it be? I’d like to meet Dorothy Vaughn, the human computer who helped put the first man on the moon. Against all odds, she proved that she deserved recognition for her work and brought about creative innovation that NASA had been lacking. Her story inspires me, not just because of her perseverance, but also as proof that bringing in perspectives from different people is essential to problem-solving.

Do you have a career path in mind? I would love to work in business management with a specialty in sustainability and environmental policy. I really want to channel my love for the environment into meaningful change. I’m intrigued by the impact that government and private company practices can have on the natural world, and I want to do my part and give back to our planet.

What schools are you considering for college? I applied to a handful of CSU schools, a few private schools both in California and on the East Coast, and most of the UC schools. I hope to stay in-state, preferably at a school like UCLA, UCSB, or UCSD. I applied to most schools under Environmental Policy and Environmental Science majors. SLO LIFE

With awards in Academic Excellence and AP Scholar with Distinction, this National Honors Society member and San Luis Obispo High School senior is looking forward to a bright future. Know

Jacalyn

This four-month-old Jersey calf is part of the herd at the Cal Poly Dairy Science Program. Local High School Agriculture teacher, Deanna Payan, gained hands-on experience during her years spent as a student at Poly following their “Learn by Doing” philosophy. According to the California Department of Food and Agriculture, dairy farming is a leading agricultural commodity in California and the Golden State has been the nation’s leading dairy producer since 1993 when it surpassed Wisconsin in milk production. SLO LIFE

HAVE A PET TO PROFILE? Email us at info@slolifemagazine.com

PHOTOGRAPHY BY JAEDEN BARLETT

Deanna Payan with Jacalyn

Style

BY ZARA KHAN

PHOTOGRAPHY BY DAVID LALUSH

WWhen Pam and Rob Frame relocated from Ojai, they decided to get to know the area before purchasing their home. During that time on the Central Coast, they were drawn to the Country Club community—and when they found their home within it, they knew it was where they wanted to be. They liked the overall layout of the house and appreciated the subtle Spanish influence, they just needed to add their creative touch to it to make it feel like home.

As newbies to the area, the Frames didn’t have their go-to tradesmen and decided to approach this project as owner-builders, which was a bold move, especially because the project took place during the shutdown of 2020. Lucky for them, they found some great people to help them and with the aid of ProSource, Idler’s, San Luis Marble, and TileCo they were able to source the materials and pull it all together. >>

Pam’s background in fine arts gave her an eye for design, and she had a vision. Ultimately, she wanted the home to feel natural, comfortable, and not too bold. The Frames love art and wanted the finishes of the home to highlight and not compete with the pieces on display throughout their space. They opted for a refined, neutral color palette with natural woods and a nice balance of brown and grey tones. They lived in the home during the construction, which meant shifting around the house as it transformed and escaping for a few days when it got too chaotic. This also meant they got to know the space intimately and they were on site when they needed to work through hurdles.

Initially, their dream was to open up and remove the kitchen walls entirely, envisioning it as the heart of their home for cooking and hosting. However, after consulting structural engineers, they discovered a U-shaped post >>

that required consideration. They embraced the challenge. Pam’s creative solution involved integrating a custom wine rack with a chevron pattern, transforming what had been a constraint into an intriguing feature.

They hoped for a chef’s kitchen and they wanted to conceal as many of the appliances with panel-ready fronts so that they looked like cabinetry—keeping everything sleek and creating work zones within the kitchen. They really liked the idea of not having any upper cabinets and felt like a refrigerator would look off balance, so they opted instead to convert the dining nook into a beverage area. By repurposing the space, they were able to discreetly tuck the fridge to the side. The soapstone countertops and backsplash steal the show, creating an organic and effortless feel. In place of an island, they chose a long dining table, perfect for both cooking experiments and cozy get-togethers. Pam’s >>

merchandising genius can be seen throughout their home. Every accessory has been perfectly curated to make their day-to-day living functional and beautiful.

The Frames also wanted to redirect the flow through the home and create more privacy. A guest bathroom located in the foyer created a problem for the couple. They decided to relocate the entry point, so that it was accessed from the hallway leading to the bedrooms, which in turn created the privacy they were seeking. To increase flow, the pair decided to remove the built-in cabinets on both sides of the fireplace, opening up the walls to create hallway entrances leading to the bedrooms. The two arches now sitting in their place create an interesting transition and add an architectural element to the home.

The Frames selected their materials meticulously and embraced the natural beauty >>

of the materials they used. In the dining nook, they decided to dry stack their tile, omitting the use of grout, creating an interesting, rough texture on the wall. They also chose to use soapstone throughout their design, which I personally believe is one of the most underrated stones. Its beautiful matte texture has just enough veining without being too bold. In their showers, they decided to skip the traditional tile and used a plaster technique often employed in Mediterranean homes. One of the perks: no grout lines, which means cleaning is a breeze.

The Frames managed to stick to a design philosophy, while still reflecting their personal style. And their advice for anyone diving into a similar project? Get everything in writing, have a schedule, and remember—there’s always a solution. Even when the problem seems daunting, there is always a way to make things work. SLO LIFE

AVERAGE PRICE PER SQUARE FOOT

$501

UP FROM $474 LAST YEAR

ACTIVE LISTINGS

1,224

DOWN FROM 1,315 LAST YEAR

AVERAGE DAYS ON MARKET

THIRTY three

UP FROM 25 LAST YEAR

MEDIAN SELLING PRICE

PROPERTIES SOLD

1,648

DOWN FROM 2,061 LAST YEAR

MEDIAN % OF ASKING PRICE

97.1% UP FROM 96.4% LAST YEAR

$730,750

UP FROM $725,000 ONE YEAR AGO

laguna lake

tank farm

down town

foothill boulevard

johnson avenue

Welcome to Avila Ranch, a vibrant neighborhood of new homes where quality craftsmanship meets the warmth of neighbors enjoying one of the happiest places in America. This neighborhood is more than just a place to live; it’s where friendships are forged, memories are made, and traditions are cherished. Come feel the embrace of a close-knit community that values the importance of a neighborly experience that connects us all.

Get In The Flow

BY PADEN HUGHES

In the heart of San Luis Obispo, a fitness revolution is underway, and it’s all about movement. As our lives become increasingly sedentary, many of us find ourselves yearning for ways to improve our posture, increase mobility, and have fun while doing it. Enter Rope Flow, a game-changing fitness class that promises to do just that.

Gymnazo, known for its innovative approach to blending rehabilitation with fitness, has introduced this revolutionary movement flow class, centered around a simple yet highly effective tool: a rope. Unlike traditional jump ropes, this class doesn’t involve leaping off the ground; instead, it combines rhythmic movements and rope throwing to create a dynamic workout that’s easy on the joints.

One of the key benefits of Rope Flow is its focus on improving thoracic spine mobility and posture. In today’s digital age, where many of us spend long hours hunched over screens, poor posture has become a common issue. It can lead to aches, pains, and a decreased quality of life. Rope Flow provides a fun and engaging solution, helping you reclaim your posture and alleviate discomfort.

The beauty of Rope Flow lies in its simplicity and accessibility. Whether you’re a fitness enthusiast or a newcomer to exercise, this

>>

class is designed for everyone. Gymnazo offers group classes where beginners are warmly welcomed. It’s an opportunity to join likeminded individuals in a supportive environment, all while embarking on a journey to better health. And for those who prefer a more personalized approach or wish to explore Rope Flow at their own pace, they also offer a guided tutorial video course. This resource walks you through movement progressions step by step, ensuring that you can confidently incorporate Rope Flow into your daily routine.

Just a few minutes of Rope Flow a day can make a world of difference. It’s a small investment in your health and well-being that promises big rewards—a more upright posture, increased mobility, and a renewed sense of vitality. SLO LIFE

Gymnazo workouts, including Rope Flow sessions, are $25 per drop in and last one hour. Private sessions are $125-175 per hour. You can reach out at (805) 548-8500, book your session online at www.gymnazo.com, or by downloading the app. They also offer promotions throughout the year for first time guests to explore a variety of different workout styles and services offered.

One of San Luis Obispo’s mainstay eateries gets a refresh

BY JAIME LEWIS

PHOTOGRAPHY BY JESS LERNER

Rare is the restaurant that can shut its dining room for five weeks of renovation, but if any place has the kind of enthusiastic following that can support such a major change, it’s Novo.

“It was only supposed to be three or four weeks,” says owner Robin Covey, a pioneering restaurateur of the farm-to-table movement. “But you know how those things go. Thankfully, we were able to keep our staff busy and seat guests on the patio. It was awesome.”

If you’ve lived in San Luis Obispo for any length of time, you’ve likely dined at Novo. You’ve enjoyed a glass or bottle from the Wine Spectator-awarded wine list, ordered lettuce wraps with pickled veggies and a symphony of dipping sauces, or lounged on the sprawling creekside patio. It’s just that kind of place—a touchstone for anyone who loves food, drink, and the SLO Life—and has been for two decades.

But it’s one thing to become a touchstone, and quite another to remain one. A few years back, a staff member told Covey that he no longer wanted to work at the Novo bar “because he thought it was, let’s say, obsolete. Worn-

out,” Covey says. That person stayed on staff for just two days, but his comment stayed with Covey for years.

“I thought, ‘You know, he’s right,’” Covey says. “It needed some TLC and an upgrade.”

It wouldn’t be the first time Covey changed things around; Novo has evolved a lot since its opening in 2003. For starters, it wasn’t even supposed to have a bar. At the outset, that area was occupied by bakery cases.

“We had croissants in the morning for one week and then it was like, okay, this is not working,” Covey says. But on a grander scale, the building itself and the businesses within it have come and gone since the late 19th Century, too, from a cigar factory and cigar shop to Brubeck’s Bar and Grill and Kona’s Deli before Covey came along.

For the most recent remodel—and arguably the building’s most dramatic—Covey started working with Neil Miller >>

and Dana Lossing with SLO architecture firm Ten Over Studio to reimagine what Novo could look like. At first, he pictured the bar getting a cosmetic update: refinishing, paint, tile, etc. But as he spoke with Miller and Lossing, it became clear the space wanted to be something completely new: a long bar with expanded seating along the lateral wall, plus cabinets for wine—which previously lived in the hallway to the restrooms, kitchen, and patio.

“It would have been one hundred times less expensive just to leave the bar where it was,” Covey says with a laugh. “But I also wanted this. It’s more open. Guests like it, and I think our servers like it, too.”

Thanks to Ten Over and contractor Caleb Lopez of Cal Coast Construction, the dining room manages to feel both familiar and completely new. Behind the bar stands a floor-to-ceiling selection of spirits, wine, and beer, framed in with glossy black subway tile. A suite of modern globe lights hangs overhead, as does a globe chandelier over the stairwell to the basement. And based on how impeccable the Brazilian cherry floors look, you’d never guess they’ve always been underfoot at Novo.

“They’re stunning because they just got sanded and refinished,” Covey says. “Otherwise they were dirty and ugly and covered with tons of coats of old varnish.”

Bartender Joel Schneider

Covey is particularly pleased with the bar itself, which local craftsmen Mitch McCormick and Daniel Torres of Deadwood Revival Design made from red gum eucalyptus and polished to a sheen. They also patinated copper panels and installed them on the face of the bar.

In essence, the overall look of the new Novo is rich, colorful, and upscale-yet-casual—words that also happen to describe Novo’s cuisine, too. The menu is known and beloved for its abundance of international influences, from Bangkok and Rome to Istanbul and Singapore; luckily for the dedicated Novo diner, while the menu changes seasonally, Covey and Executive Chef Michael Avila have kept many of the most successful dishes available over the years.

“These have been on the menu since the old days,” Covey says, pointing at a platter of crispy half-moon samosas, filled with Indian-spiced potato and served with sides of creamy raita and mint chutney. One bite in, the turmericcolored filling buzzes a vibrant yellow-green. On another platter lie savory beef short ribs, a pile of piquant kimchi, and a scoop of basmati rice. Across the board, the flavors carry loads of character and concentration, as well as a dependable little kick. Paired with one of the restaurant’s 200-plus varieties of wine, a signature cocktail or a housemade soda, these dishes explain so much of why Novo has become a cornerstone in the Downtown SLO dining scene.

“I want bold flavors,” Covey says. “I like things that pop at the very beginning when you taste them.” SLO LIFE

Now Pouring

BY BRANT MYERS

PHOTOGRAPHY BY EMILY DESJARDINS

Even if you don’t know Mike Gasbarra, you may still have been to one of his events. California Festival of Beers, Oktoberfest at the Madonna Inn Meadows, as well as Tacos and Cerveza, are a few that come to mind. Some of you old pros might even remember the SLO Xtreme Beerfest that was held at the Vet’s Hall, where not a beer under 8% could be found within a mile radius. If you do remember it, please let me know how it was; my memory is a little foggy. If over a decade running beer festivals and home brew supply stores doesn’t provide the bona fides for opening a beer bar, then maybe opening a second one is enough to convince you this guy knows what he’s doing.

The proud founder of Visalia Brewing Company, a brewery, beer bar, and barbecue restaurant, he waxes poetic about being the best and biggest in the area. His beer distributors would even deliver a keg late at night and stick around for the first pull before heading home to service his account yet again the next day. Even local pseudo-celebrity and Firestone Head Brewer Matt Brynildson would be known to mule a keg or two of the hard-to-get stuff from Paso to the bar while in town. This was back when Gasbarra’s young sons would sit at the edge of the bar and eat mozzarella cheese sticks while Dad worked.

Nestled between Fried & Loaded and Retrocade Tattoo is his humble alehouse dedicated to his sons—Austin, a propulsion engineer, and Connor, the firefighter. Launch and Ladder. Once inside you’ll see homages throughout such as a model space shuttle on the tap tower or an all-red bathroom with diamond plate walls and a silver ladder. To complete the theme, Gasbarra is slowly adding more accouterments to the décor, but I stay focused on the task at hand, drinking a beer.

After the grand tour, complete with more big ideas for a future patio, and, as he is a weird duck himself, thoughts on high shelving to house a collection of duck decoys (focus Mike!) we start doing a deep dive into his beverage offerings. I peruse the tap handles and approve of the diversity of offerings. Getting deep into the weeds about styles I ask about his beer selection philosophy. With twenty taps available he can afford to carry popular styles like Mexican lagers, IPAs, and easydrinking pilsners. He can also have a nitro tap of Guinness Stout, hard seltzer on draft, and even a German Festbier. Mostly though, he tries to get

Now, Gasbarra’s sons are all grown-up, gone through college, and can enjoy a beer at the bar. This time the bar is Launch and Ladder Public House on the corner of Santa Rosa and Foothill here in SLO. >>

Mike Gasbarra, Owner

local whenever he’s able and the tap handles reflect that, with over half the beers coming from within the county. Not into beer? That’s fine (I say with a slight twitch in my eye) because there is also wine, cider, and you can even enjoy a shot of ice-cold Shōchū, a refreshing Japanese liquor that I could write a completely separate article about.

There’s a vibe about this place that I like but couldn’t put my finger on while I was there. Upon reflection, I think that it’s because I felt comfortable there within the first minute. Lacking the ever-present trappings of reclaimed barn wood and black t-shirted staff of most other bars, this place feels more like a cross between the old Spike’s Pub on Higuera and a cozy bar cave at a friend’s house. The warmth of the massive copper bar and the richness of the dark green walls was simple and comforting. I could see myself spending a few hours there just shooting the breeze with a friend and enjoying some freshies. Maybe I’ll have a few and grab some hot french fries next door. Maybe I’ll have more than a few and get that tattoo I’ve been thinking about. Maybe I’ll see you there next time. So, grab a stool next to me, order a beer and say, “Lift Off!” as we raise a glass to Launch and Ladder Pub. SLO LIFE

on tap

Scrimshaw Pilsner

North Coast Brewing, Fort Bragg, CAlifornia

16 ounce pour // $6

I like that Launch and Ladder carries this iconic beer. It’s been around for ages but doesn’t often get the spotlight it deserves. Clean, ever so lightly hopped for a delicate aroma, and just plain drinkable. A beer I could have five of, but it demands more respect and should be enjoyed with a fresh palate to cue in on those subtle fruity nuances and dry finish.

Launch and Ladder public house

11 Santa Rosa Street . San Luis Obispo

New to the Neighborhood

BY DAN FREDMAN

15 Degrees C Wine shop and bar proprietor Ali Rush grew up in Ventura, where her mother was a Spanish language professor. Her family would spend summers in Spain, arriving in Pamplona for the running of the bulls before heading up to San Sebastian. “Being in Basque country at an early age exposed me to tourism, travel, and tapas. I also tasted wine there, and early on, caught on to the concept of real hospitality in the restaurant.”

While studying in the Recreation Administration program at Cal Poly, Rush worked in local restaurants, and after awakening an affinity for wine, got a job at Castoro Cellars in Templeton. For her senior project, she developed a business plan for a wine bar, but after graduation went to work for Gary Eberle in Paso Robles before moving over into the wholesale side of the industry, enabling her to expand her knowledge of the wine scene on an international level.

“I opened the first 15 Degrees C as a wine shop in 2007,” Rush shares. And the name, she explains, “15 degrees centigrade is the ideal cellar temperature, signifying our interest on international wines.”

When they opened up shop next to Trader Joe’s in Templeton, it began simply as a retail store, but the focus evolved over time. “Having an on-premise tasting license in addition to our retail permit meant we could pour wine for people, and it turns out that there were very few options along those lines in the area back then. We had winemakers and other wine industry people dropping by all the time, and the wines we offered reflected their curiosity about what was happening in the wine world outside of SLO County. I began focusing on the old world French, Spanish, and Italian wines I loved and included a few small production wines made by friends

in the area. As word got out and our clientele expanded to include more people from our North County neighborhood, we kind of evolved into being the neighborhood Cheers bar. I really liked that direction and we added tables and bar stools, introduced tapas, cheese, and charcuterie, and by 2012, had outgrown the space.”

Rush moved 15 Degrees C across the freeway into Downtown Templeton, where she expanded the food selection even further and added music and outdoor seating. During the 2020 shutdown, she achieved certification as a yoga instructor and opened a studio called VinYoga upstairs from the wine bar. She still teaches occasional classes there.

After ten years in North County, Rush sold the Templeton bar to a longtime employee—it is now called Wines on Main—and moved 15 Degrees C to SLO. It’s an open design, with lots of daytime light flooding in, a big patio, and plenty of parking.

The wines on offer are guided by what she likes to drink, but she also takes into consideration the wines her clients want to drink.

“Faceless brands in the supermarkets are okay, but if you come here, my goal is that you’ll discover wines that you might not have found anywhere else. I don’t as a rule carry the big brands that pop up at bars and restaurants all over town, but if you tell me what you usually like to drink, I’ll recommend something along those same lines that I think might be a little more interesting. I’m a certified sommelier and I’ve passed the advanced level of WSET training. I teach classes to the wine industry up the street at Wine Sneak, and members of my staff also have extensive experience in the industry. We can’t help but be educators, but mainly we just love to talk about the wines we pour. Every wine we bring in has an interesting backstory, whether it’s about the vineyard, the family that owns it,

the winemaker, the winemaker’s dog—whatever it is that sets them apart. And if you just want to sit at the bar and drink your wine in peace, we’re just as happy to leave you alone to your thoughts.”

The fresh food selections are sourced locally whenever possible. The charcuterie comes from Alle Pia in Atascadero and Stepladder Cheese in Cambria, but assorted meat, cheese, and olives come from Spain.

This neighborhood wine bar is open seven days a week from noon until nine in the evening. Monday is Industry Day, where anyone working in the hospitality industry gets twenty percent off all food and wine, including any bottle purchased to drink at the bar. On Wine Wednesday, everyone gets thirity percent off on bottles purchased to drink in the shop, and each Thursday, there is a themed flight focusing on a specific wine topic. Recent flights have included Pinot Noir from around the world and Spanish Tempranillo grown in different regions. Friday evenings there is live music, and kids and dogs are welcome.

“Having been open for fifteen years, I feel reinvigorated after moving to SLO” says Rush. “We’re still the neighborhood pub, it’s just a new neighborhood.” With a regularly changing lineup of by-the-glass wines, cider, and beer on tap, and with shelves stocked with compelling bottles that she thinks people should be drinking, “We’re here seven days a week,” she adds. “And whether you’re a nerdy wine industry geek or a soccer mom looking for somewhere cool to hang out with friends, I want this to be a place you feel comfortable in. You can have a glass of beer, or you can pay retail price for a bottle off the shelf and we’ll serve it to you in crystal stemware, perhaps along with a great charcuterie plate or some caviar. And of course, we have great Champagne in the cooler at all times.” SLO LIFE

Tasting Notes

2022 La Caña Albarino // $25

This 100% Albariño is from Rias Baixas, in Northwest Spain’s Galicia region where the climate is quite similar to those of the SLO Coast AVA. This wine magically combines crunchy citrus aromatics with a lively creaminess on the palate. Add a little saline minerality to encourage another sip, and this will show you why Central Coast winemakers are so excited about Albariño’s potential in the region.

2021 René Bouvier Clos du Roy Vieilles Vignes Marsannay // $48

Who says good Burgundy is unaffordable these days? Marsannay is about thirty minutes south of Dijon in France and doesn’t quite have the cachet of VosneRomanée or Corton, but not for lack of trying. This is a single vineyard dating back to the 13th Century, and the 80+ year-old vines are as good as Pinot Noir gets from the northern part of the appellation. Intensity and complexity for days, it’s savory and spicy with a strong backbone, but there’s an approachability from the fruit and silky tannins that makes this yummy now. Do not be afraid of stashing a few bottles of this in the cellar for three to ten years. It should make an interesting comparison alongside say, an El Lugar Spanish Springs Pinot Noir or the Center of Effort Rosso Corsa Pinot Noir.

2020 Vatan Tinta de Toro // $65

Drinking this wine is not unlike driving a Bentley GT (the V8, not the 12-cylinder) on the freeway with no CHP around. It’s got the potential to be mind-blowing and just plain wild, but remains classy and comforting in all situations. This Tinto de Toro is 100% Tempranillo from Spain’s Castillo de Leon (Castles and Lions) region. Arid and sere, it’s not overly hospitable to people but, boy, the grapes sure do like it. You want to lay down in this wine’s bouquet—blueberries, plum, and chocolate predominate with an earthy, darkly fruity savory character on the palate. It’s a heavyweight at 15% alcohol (it could hold its own in a no-holdsbarred, toe-to-toe caged death match with any modern Châteauneuf-du-Pape or Washington State Syrah) yet it emits an impression of lightness that holds everything together and doesn’t make it oppressive. Maybe caviar wouldn’t be the best pairing for this, but it’s a shining example of the real-deal new Spain and worth sharing with friends.

15 Degrees C Wine shop & bar

3590 BROAD STREET . SAN LUIS OBISPO 15degreescwines.com

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Colorful Past

The little brick building on Morro Street housing Ganada Hotel has been a fixture in Downtown San Luis Obispo for a long time—a little more than a century. Originally built by a local couple—Mr. and Mrs. Remage—who went on to operate the hotel for forty-six years, the building itself fell into a gradual and steady decline following their tenure. So much so, that by 2012 it was slated for demolition. It’s hard to imagine such a fate befalling this gem, a vault containing some of the city’s most colorful characters and their stories. Many of those characters were actual characters, as in actors, who traveled to the area so they could perform at The Elmo Theatre next door, a well-loved vaudeville venue. Fun side note: Local history buffs assert the hotel also did a brisk business during the decadent Roaring Twenties setting aside a few of the rooms to rent by the

New Beginnings

As the wrecking ball was being scheduled, the Nomada Hotel Group—the same people who own Skyview Los Alamos and, more recently, The Pozo Saloon—stepped forward and made an offer to restore the aging relic. There was much work to be done, including plenty of structural augmentation. All seventeen rooms were lovingly restored and a restaurant plus a full bar were added—a massive undertaking with a huge learning curve requiring an understanding of both the past and the future. The brilliance of the restoration comes when you find yourself standing in the middle of one of the guestrooms and ask not where am I, but when am I? If you didn’t know any better, it would be difficult to tell the date. And, by that I mean the year—1924 or 2024—until you find the digital control panel for the steam shower, that is.

GETTING THERE

Situated between Higuera and Marsh Streets in Downtown San Luis Obispo, the hotel and bistro can be found at 1126 Morro Street. You can’t miss it—look for the open flames dancing around the tabletops of the happy diners in the street-facing bistro courtyard.

Bourgeois Boutique

Posting up in the bistro with an artisanal cocktail in-hand eying the lowly passersby, it’s very difficult to not feel, well, pardon my French, a little “bougie.” The whole thing is just so indulgent, but in a very San Luis Obispo way, also super friendly, warm, and accessible. After our drinks were refilled, we ordered a plate of charcuterie—assorted cheeses, cold cuts, and pickled vegetables—called The Granada. This was followed up by an outstanding tableside service with our waiter who recommended the chicken confit and a wagyu tri-tip. First, the chicken: falling-off-the-bone deliciousness paired with a to-die-for sweet potato purée. Second, the tri-tip, which we were reluctant to order because, I don’t know, living here on the Central Coast means that tri-tip lurks around every corner. But, let me just say this: It surprised us—like so much about the hotel—and it ranks as the single best, most tender and flavorful, bite of that particular cut we had ever tasted. Just like everything else we experienced during our stay, it was a bold, new take on an old idea.

SLO LIFE

Culture & Events

CERRO SAN LUIS AT NIGHT

Experience the magic of Cerro San Luis Natural Reserve after dark with the City of SLO Ranger Service’s Winter Evening Access program. After sunset and until 8:30 p.m. daily, explore five miles of hiking and cycling trails until daylight saving time is no longer in effect. Free, daily permits are issued to ensure the conservation of nocturnal wildlife and the safety of all visitors.

Through March 9 / slorangers.org

THE LIGHTNING THIEF

PRESENCE AND ABSENCE

Studios on the Park in Paso Robles presents a special pop-up show in its Studio Spotlight space featuring works from Frank Eber exploring nature’s transitions in painting. The Central California-based artist conveys atmosphere and mystery in both watercolor and oils, resulting in a timeless, enduring quality.

Through March 29 / studiosonthepark.org

THE TEN TENORS

This spectacular Australian group comes to the SLO Performing Arts Center as a Rotary Club of San Luis Obispo de Tolosa benefit for Central Coast youth charities. Renowned for their dynamic performance, they are accompanied by spectacular Broadway style choreography. Enjoy their fun musical medleys that include some two dozen songs mashed up for a jaw-dropping romp through a spectacular catalogue of big hits.

February 19 / pacslo.org

Cal Poly Theatre and Dance presents “The Lightning Thief: The Percy Jackson Musical” which tells the story of Percy, a half-blood son of a Greek god who discovers he has powers he can’t control, a destiny he doesn’t want, and a textbook’s worth of monsters on his trail.

February 29-March 9 / theatredance.calpoly.edu

MARDI GRAS MAMBO

The Clark Center presents a non-stop Mardi Gras celebration of blues, cajun, New Orleans soul, zydeco, and R&B from two Louisiana legends. The show features The Dirty Dozen Brass Band, an unstoppable musical machine of the modern New Orleans brass band movement, and Nathan & the Zydeco Cha Cha’s, a direct connection to zydeco’s storied pioneers such as Clifton Chenier and Boozoo Chavis.

February 9 / clarkcenter.org

BARTOK AND BEETHOVEN

Featuring the return of violin virtuoso and Arroyo Grande resident Gilles Apap, the San Luis Obispo Symphony accompanies him on Beethoven’s Violin Concerto and Bartok’s Violin Rhapsody No.1. The Hungarian spirit of the evening continues with Leo Weiner’s Hungarian Folk Dance Suite. March 2 / slosymphony.org

FOLKSONGS & SYMPHONIES

Jennifer Martin conducts the San Luis Obispo Wind Orchestra in a playful concert with harmonic and rhythmic surprises in the Harold J. Miossi Cultural and Performing Arts Center at Cuesta College. Featuring some of the most accomplished wind and percussion players on the Central Coast, the artists perform Persichetti’s Symphony No. 6 and Bennett’s Symphonic Songs for Band.

March 16 / slowinds.org SUBSCRIBE

LADYSMITH BLACK MAMBAZO

No group is more closely identified with African song—some might say with world music itself—than this vibrant South African nine-member vocal ensemble. Cal Poly Arts presents these African troubadours, who have traveled the world with the uplifting, polyrhythmic harmonies of their homeland. Winners of five Grammy Awards, the ensemble has had more Grammy nominations than any world music group in the history of recorded music.

March 19 / calpolyarts.org

TWILIGHT IN TUSCANY

The Cuesta Concord Chorus directed by Cassandra Tarantino presents a fundraiser at Atascadero Lake Pavilion. The gala evening features a three-course meal by Chef Kathryn with paired wines, and Brynn Albanese playing Vivaldi’s “Spring” Violin Concerto. Funds raised support the choir’s journey representing the U.S. in a June 2024 international choir festival, as well as its eighth tour to meet and sing with community choruses from around the world in both Tuscany and Sicily.

March 22 / cuesta.universitytickets.com

WHAT THE CONSTITUTION MEANS TO ME

Heidi Schreck’s boundary-breaking play breathes new life into the U.S. Constitution and imagines how it will shape the next generation of Americans. SLO Repertory Theatre presents this hilarious, hopeful and achingly human play tracing the profound relationship between four generations of women and the founding document that shaped their lives.

March 29-April 14 / slorep.org

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