SLO LIFE Magazine AprMay 2018

LIFE SLO magazine

HEALTH TRENDS LOCAL FLAVOR

TIMELINE NOW HE T APR/MAY 2018 SLOLIFEMAGAZINE.COM

CENTRAL COAST EVENTS

BY THE UMBERS ON THE RISE

MEET

KATHY CALLAHAN

R MOTHER, SURVIVO & ENTREPRENEUR APR/MAY 2018

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Cal Poly Art and Design Department | Art Director: Shaina Kim, Designer: Briana Jackson | Photographers: Ally Evans, Noelle Merrihew, Ysabel Sullivan

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Specializing in CA Microclimates D r o u g h t To l e r a n t F o c u s Lifestyle Landscapes Design, Build, Maintain

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LIFE SLO magazine

CONTENTS

Volume 9 Number 2 Apr/May 2018

40 KATHY CALLAHAN

Bringing joy is as important as turning a profit for this mom turned entrepreneur.

Publisher’s Message 14 Info 16 On the Cover 20 In Box 12

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Briefs

Check out the latest news highlight reel.

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Timeline

We take a look at local events from the past two months.

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View

It was an annual meteor shower which led BRADY CABE to capture the magic of the night sky.

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| CONTENTS

Q&A

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SLO CAL’s chief executive, CHUCK DAVISON, shares his perspective on promoting growth and opportunity while still protecting the small town feel that embodies the Central Coast lifestyle.

Health

Always interested in the latest health news, we here at SLO LIFE began digging into the current research on sulforaphane—a compound found in cruciferous vegetables, and in broccoli sprouts in particular.

Now Hear This

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It’s their jazz-infused style that keeps THE TIPSY GYPSIES growing in popularity as one of the Central Coast’s favorite bands.

On the Rise

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Basketball phenom and Mission Prep senior SEAN SCARRY looks to the future focused on athletic and personal growth.

Family

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With a toddler in tow, PADEN HUGHES enjoys an afternoon exploring the Avila Valley Barn, a local favorite produce and sweet shop.

Dwelling

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Born and raised in San Luis Obispo, local LEIGH CRONIN sought to revamp her family’s Pismo Heights home with tasteful updates while maintaining its charm.

Taste Eager to stay in the know on all things culinary related, JAIME LEWIS ventures into three of the Central Coast’s teaching kitchens, where education meets palate pleasing experiences.

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K itchen

If the recent sunshine and warmer weather have left you searching for the fresh crispness of a spring salad, take a peek at this latest Asian-inspired recipe from CHEF JESSIE RIVAS.

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Wine Notes

With an extensive education and passion for winemaking, ANDRIA MCGHEE offers her insight and expertise into the journey that precedes every single glass.

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Real Estate

Look no further for insight into the local housing market as we share the year-todate statistics of home sales for both the City and the County of San Luis Obispo.

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Brew

The vegan movement doesn’t apply to food alone, and BRANT MYERS has the surprising answers to what goes into producing a socially conscious beer.

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Happenings Looking for something to do? We’ve got you covered.

Check out the calendar to discover the best events around the Central Coast in April and May.

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| PUBLISHER’S MESSAGE

Small World Last month, my youngest, Harrison, turned nine years old. And he took the opportunity to remind my wife and me, again, that unlike his big brother and sister, he had never been to Disneyland.

He had a point, and if we were ever going to do it, now was the time. Another year, and he would likely lose interest. So, that night we studied our calendars searching for a window between dance rehearsal, water polo, and baseball practice. As it turned out, the only available date for the foreseeable future was the very next day.

With five tickets in the shopping cart, and my pointer hovering over “Purchase,” I swallowed hard reviewing the total when I heard the “click.”

It had been at least ten years since my last trip to the Magic Kingdom. But, the place never really changes.

Sure, there were new attractions, new rides, but mostly it was just as I remembered it. In our effort to squeeze as much family fun into one day as was humanly possible, we obediently stood in one line after another as we careened from Adventureland to Toontown with expert precision. First, it was Pirates of the Caribbean, then Thunder Mountain, next the Matterhorn, after that was Space Mountain. But, there was one ride that stuck with me.

As we waited our turn to set sail into the Small World, I told my kids about one of my roommates in college who claimed to have suffered PTSD from the ride. When he was a little kid, I shared in the same hushed tone and pacing of a spooky campfire ghost story, the ride broke down and he was shipwrecked for seven-and-a-half hours. The repetitive animatronic refrain It’s a small world after all drove him to the brink of madness, requiring years of counseling and medication. While kernels of the story were true, they did not buy my embellishment. But, I did get some laughs when I told them about my high school buddy who landed himself in Disney Jail after disembarking the ship and moonwalking around the Japanese area of the exhibit.

It was Grad Nite, two-thirty in the morning with 100,000 other 17-year-olds. Who would have thought that security was watching? They were.

Maybe I’m getting old, or perhaps delirious from the long day at the park; it could have been the overcooked burger I ate in Tomorrowland for lunch, but something got to me. As we cruised around the world, serenaded over, and over, and over again by a variety of Disneyfied ethnic groups, my mind bounced between two thoughts: One, those robots will someday kill us—technological singularity, the theory postulating that our machines will eventually become smarter than people and ultimately take us out, is probably right. And, two, I think I finally get it.

Without question, there is some crazier-than-usual stuff going on lately—the first thing I do each morning these days is log on to the “Failing” New York Times website to find out if we have launched our nukes—and for the first time I recognize the problem: adults. We are born into this life prewired to learn, and grow, and love, but for so many of us that gets lost along the way like a pair of oversized mouse ears on Splash Mountain. Our natural childhood curiosity and wonderment is replaced too often with suspicion and fear. A tendency to connect, to cooperate, to collaborate, for a lot of us, is trumped by a life of isolation and xenophobia. It’s a world of hopes and a world of fears. Abundance becomes scarcity. Why? Okay, I realize that I may have lost you by now. You’re probably thinking, “This guy drank some weird Kool-Aid down there in Anaheim.” Stick with me, hear me out: If it weren’t for us adults modeling for our kids otherwise, the wedges between people would probably melt away within a generation.

Let’s be honest, Small World is probably the worst ride at Disneyland. Still, as corny as it is, there is that message that cannot be ignored: There’s so much that we share that it’s time we’re aware. But, perhaps we adults are too far gone and need some other thing to unite us. As the saying goes, “The enemy of my enemy is my friend,” like when the United States and Russia buddied up to fight back Hitler. Maybe we do need technological singularity—where our electronics attempt to enslave us—maybe going to war with the Small World Animatronic Army would be the thing to bring us together. And, after a full day at Disneyland, you can count me in.

I would like to take this opportunity to say “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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T I L E S H O W R O O M & S L A B YA R D FEATURING 100+ COLORS OF STONE TO CHOOSE FROM

slmarble.com (805) 544-9133 Location: 5452 Edna Road, SLO APR/MAY 2018

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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 CREATIVE DIRECTOR Sheryl Disher CONTRIBUTING WRITERS Paden Hughes Dawn Janke Jaime Lewis Andria McGhee Brant Myers Jessie Rivas

B eautiful Des ign w it h Inclu sivity in Mind

CONTRIBUTING PHOTOGRAPHERS Brady Cabe Gina Cinardo Vanessa Plakias Melody Shirazi 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.

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NOTE The opinions expressed within these pages do not necessarily reflect those of SLO LIFE Magazine. No part of this publication may be reproduced in whole or in part without the express written permission of the publisher.

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LETTERS TO THE EDITOR info@slolifemagazine.com 4251 S. Higuera Street, Suite 800 San Luis Obispo, CA 93401 Letters chosen for publication may be edited for clarity and space limitations.

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| ON THE COVER

A S NE A K P E E K

BEHIND the scenes WITH KATHY CALLAHAN

BY VANESSA PLAKIAS

When I got to her house, Kathy was putting on her signature red lipstick, which goes with her red shoes. I noticed throughout her home that red was her signature accent color.

There was always a splash of red somewhere. In her kitchen it was her red Kitchen Aid mixer.

Her sons Jude and Noah were there; such nice boys.

I was able to get some shots of Jude shooting the basketball. He’s a really a good player. I’ll be able to say someday, “Hey, I knew him way back when.”

When we were done, I asked her to change back into her normal street clothes and we did a few more shots, just to capture her in her everyday mode.

Real Kathy. SLO LIFE

I met Dobby—the kids named him, it comes from Harry Potter—who they had just adopted.

The other dog is Indie from Indiana Jones.

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Baby Friendly

Sierra Vista Birth & Baby Fair for New & Expecting Families

May 19, 2018

10am–3pm 1010 Murray Avenue, San Luis Obispo Nursing Nook • Car Seat Checks • Baby CPR • Raffles • Birth Center Tours • Local Birthing Resources • Kids Play Area

Meet local birth & baby professionals who can help you navigate the journeys of pregnancy and parenting! Gain access to important local resources and businesses available to you and your growing family. Meet physicians, doulas, midwives, massage therapists, photographers, lactation consultants, childbirth educators and more!

365 SierraVistaBirthCenter.com

On-Site Obstetrician & NICU

Tour Our Birth Center: (844) 367-0832 APR/MAY 2018

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H& M brings affordable womens, mens and kids fashion to Monterey Street.

M O N T E R E Y

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S T R E E T

C O U R T

S T R E E T

D O W N T O W N

C E N T RE

H& M Kids is decked out in all the colors of spring.

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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 KOH SAMUI, THAILAND

FRENCH POLYNESIA

TERRY and STEPHANIE CONNER traveled to French Polynesia (Tahiti) to celebrate our Golden Wedding Anniversary. We took the wonderful SLO Life Magazine along with us!

PAUL and MELISSA WHITE APRIL and JACOB DEAN

RAJASTHAN, INDIA KRUGER NATIONAL PARK, SOUTH AFRICA

Celebrating wedding anniversaries at the Ngala Safari Lodge, BOB and LAURIE NEUMANN (46 years) with CHRIS and ANN SLATE (25 years).

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JAN MARX at Ranthombore wild tiger nature preserve.

SAN FRANCISCO

Members of the SLO Newcomers Shop Till You Drop and Boomin Bloomers group took on San Francisco for “Galentine’s Day” but did not forget to take a moment at Filoli Gardens with SLO Life Magazine.

INDIAN OCEAN

TOM and SHARON RIPPNER aboard a dive liveaboard in the Indian Ocean among the Maldives.

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| IN BOX

You showed us...

GOLDEN STATE WARRIORS

VENICE, ITALY

JULIE and BILL KALENIAN enjoying a chilly day in Venice.

ERICA, SHELLY, and MIKE LOPEMAN enjoying the Warriors’ Win!

SAYULITO, MEXICO

PANAMA CANAL

JEFF and ALMA MCCLINTOCK

The weather was perfect, the people warm and friendly and Panama exceeded our expectations.

The Panama Canal is an engineering wonder.

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NONI SMYTH, SUSAN SAVAGE, KINDLE SMYTH, CHARLENE IRWIN, KAREN WOOD and CINDY MCCOY took SLO Life Magazine to Sayulito, Mexico as we feasted on fish tacos and sipped margaritas—ole!

HAVE A SLO SUMMER. TAKE CLASSES. DO BOTH.

SUMMER STARTS JUNE 11 Choose from two sessions: 8-week session from June 11 – August 03 6-week session from June 18 – July 27 (805) 546-3100

Early Summer courses also available May 21 – June 29 APR/MAY 2018

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Life-Enriching Independent & Assisted Living

“

Truthfully…

the staff are all delightful.

Oscar, our Activities Director, is always fun, energetic, and most genuine. He really feels close to us residents.

I can always depend on the staff…they care about me!

We heard you...

E IF L O SL magazine

LOCAL TASTE

CENTRA COAST REAL E

For the past 13 years, I have been fortunate and honored to work with one of the great humanitarians of our time, Dr. Rushdi Abdul-Cader.

SLO Life Magazine has had many interesting cover subjects since its inception, but none more worthy.

BEHIND THE

SC EN ES

SEASONAL BR EW ING

BR IE FS

HEALTH TRENDS

NOW HEAR TH IS

“

Glo Ensberg, resident

— RON YUKELSON

MEET

DER RUSHDI CA

ADVOCACY ALTRUISM, PEACE & PROMOTING

slolifemagazine.c om FEB/MAR 2 018

Oscar Buenrostro, Southern California Activities Professional of the Year 2017

| LEGACY

NORTH STAR

Correction:

This academic school year marks the end of an era at Cuesta College as GIL STORK, an institution within the institution, after 51 years, calls it a career.

BY TOM FRANCISKOVICH

W

In the article, North Star, from the last issue we incorrectly noted that Gil Stork, the outgoing president of Cuesta College, had previously retired as president. Actually, he was a vice president when he stepped down from administration before returning as president.

hen Gil Stork woke up on the runway he rubbed his tongue across his teeth to discover some of them were broken. His first thought was, “My mom is going to kill me!” She had always warned him that he would get his teeth knocked out playing football. Turned out she was right, in a way. With his legs and back throbbing in pain, consciousness slowly returning, he could begin to see what appeared to be flames flickering through the dense fog. The next thing he remembers was someone running up, standing over him and shouting, “There’s another one over here!”

Forever tied to San Luis Obispo’s most tragic event, the Cal Poly Football team airplane crash of October 29, 1960, it took Stork many years to reconcile the events of that night, just outside of Toledo, Ohio, which claimed the lives of 22 of the 48 aboard. Why did they over-pack the plane? Why did they attempt a takeoff in that soupy fog? What caused the left engine to fail? Why did I switch seats? Why did I survive? It should have been me.

Guilt, confusion, and anger followed—years of processing. Constantly replaying the events of that night, bargaining in prayer with a higher power for a somehow different result. The question, “Why am I here, but he’s not?” played in an endless loop, over and over again in the mind of the young offensive lineman.

Rising out of mourning is a gradual process, and sometimes it never happens. Once in a while a good day comes along, sometimes followed by another. When a string of them link up into a long chain, it can be said that someone has finally “turned the corner.” For Stork, the up and down struggle to return to normal took hold six years later when his first child was born. Going through that experience—“witnessing the miracle of life”—shifted his perspective in an instant and changed his thinking from questioning why the crash had happened to pondering the significance of it. As he settled in with his wife and their baby, a new question arose: >> 44

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Discover for Yourself!

Free 1-Month Stay Call 805.225.9360

475 March Street, San Luis Obispo www.TheManse.Net CA License #405800545

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Please send your photos and comments to info@slolifemagazine.com Follow SLO LIFE on Facebook: Visit facebook.com/slolifemagazine 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, city, state, phone number or email address (for authentication purposes).

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| BRIEFS

$551,000 The current budget deficit at Cuesta College, which comes as a result of declining enrollment and mandated spending. The shortfall may grow as the faculty union there is in the process of negotiating a 4% pay increase over the next two years.

“Lots of eyes on them, which keeps them safer.”

San Luis Obispo City Councilmember Carlyn Christianson expressing her opinion that potential recreational marijuana retailers in town should be placed in visible locations near crossroads.

“Thanks but no thanks for your stupid letter.”

“People Died, Ian Lied” Multiple signs spotted at a protest following The Tribune’s release of chilling video footage documenting the final hours of local inmate Andrew Holland’s life, in which Sheriff Ian Parkinson, who is currently running for re-election, had falsely claimed Holland was “found unconscious and unresponsive” and was “under the continual care of a physician.”

We’re Number 50!

U.S. News & World Report published a study completed by McKinsey & Company that ranked California dead last in quality of life.

In a survey completed by more than 30,000 people, the state fared poorly in categories such as voter participation, community engagement, and social support. Coming in first place was North Dakota followed by Minnesota, Wisconsin, New Hampshire, and South Dakota.

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Supervisor Adam Hill in a Facebook message to a Pismo Beach constituent that continued, “Now? F--- off. All talk, no balls.” Following the incident, Hill took a brief leave of absence citing his lifelong struggle with depression and the need to get himself in better shape “emotionally and physically.”

“Oh, my God—it’s Vanna White!”

Atascadero resident and Cal Poly graduate, Kelly Wilson, gushed before appearing on the game show Wheel of Fortune after applying “six or seven times” since she was a student at Cal Poly. It was a big week for SLO County, as Paso Robles retiree Barbara McGregor also took her turn at the wheel.

“Well, guess what?

Merry Christmas.”

Jamila Haseeb, arguing in favor of later hours for a proposed adventure-themed “escape room” on Marsh Street, observing during the public comments segment of a San Luis Obispo City Council meeting that people always say there are “too many bars in the downtown, too many restaurants.”

“It is the long-standing legal policy for every jail death to be investigated by Sheriff Coroner detectives, not the District Attorney’s office.”

District Attorney Dan Dow penned a memo rationalizing why he is not investigating the death of Andrew Holland, explaining further that it would be “inappropriate for me to comment on the details of the case” as the FBI is investigating the matter.

$3.23 The cost of a pack of ten tampons that the SLO County Jail charges its female inmates in a clear violation of their civil rights, a new lawsuit against the sheriff ’s office alleges.

Mismanagement was also uncovered at the SLO County Jail last year by a Grand Jury, which found several infractions that followed a 2016 inspection that also uncovered seven violations.

“I just got off the phone with your mom and she wants you to have fun and be safe this weekend!”

San Luis Obispo Mayor Heidi Harmon posted on her Facebook page on the eve of St. Patrick’s Day where she shared a flyer created by the city with the title “Selfies Not Mugshots” encouraging young people to be smart while celebrating. SLO LIFE

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| TIMELINE

Around the County FEBRUARY ’18 2/4

The San Luis Obispo City Council whiplashed back-andforth on a series of decisions concerning the controversial bike boulevard proposed for Broad and Chorro Streets in the Anholm District. After an intense four-hour discussion involving energetic pushback from some residents in the area, the council unanimously agreed (Councilmember Carlyn Christianson was absent) to a compromise, which would involve a scaled down version of the plan while keeping parking spaces in place. Twoand-a-half weeks later, Councilman Dan Rivoire stated that after further consideration, the traffic-calming measures did not go far enough. The council then voted again, this time 4-1, with Andy Pease opposing, to reconsider a proposal from an earlier plan that would reroute cars with traffic diverters on Broad Street between Meinecke and Lincoln streets. Some residents cried foul and accused the council of moving forward without proper public notification and transparency.

2/6

Twice, Supervisor Bruce Gibson proposed the SLO County Board of Supervisors write a resolution as a public comment to the Bureau of Ocean Energy Management to signify its opposition to the Trump administration’s plan to open up 90% of the nation’s offshore oil and gas reserves—including right here on the Central Coast—to oil and gas exploration. Both times, Gibson failed to secure a second vote, as Adam Hill was out sick, John Peschong had recused himself because his firm had accepted money from oil companies, and Debbie Arnold and Lynn Compton failed to support the motion.

2/8

After two photographs emerged showing that a member of the SLO High School boys soccer team was concurrently playing in a Paso Robles men’s league, the team—one of the top-ranked in the state—was forced to forfeit ten of its wins, which removed them from playoff contention. Although it was later determined that three other teammates also played in the men’s league, SLO High Principal Leslie O’Connor argued unsuccessfully that had the photos been turned over immediately by the Arroyo Grande High School athletic director, rather than waiting for what appeared to be a competitive advantage a week later, then the school would have suspended the players, but kept two additional wins allowing the team to enter the playoffs. The league denied the appeal.

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2/17

Andy Mangano, the developer behind the 720-home project near the SLO Airport known as Avila Ranch, settled a lawsuit with two local groups—an advocacy group called Preserve the SLO Life and a nearby neighborhood association, Los Verdes I and II—for $678,000. The funds were earmarked for a variety of projects intended to mitigate the groups’ concerns about traffic, noise, and flooding impacts. The city of San Luis Obispo, which was named in the suit, had no financial obligations in the settlement, but will play a monitoring role going forward. Engineering for the new neighborhood is currently underway and construction is expected to begin next year with the first phase of homes forecasted to be available for movein between 2020 and 2022.

2/23

Shockwaves were felt throughout the Central Coast when news surfaced that a local developer was planning a massive 15,000-home city in an area near the Diablo Canyon Power Plant known as Wild Cherry Canyon.

The development, on untouched pristine oak-studded hillside land, would be accessible only through Avila Beach, an already heavily trafficked area, and would sprout a city one-and-a-half times the size of Grover Beach. In an email to Tom Blessant, a manager with HomeFed Corp. of Carlsbad, developer Denis Sullivan said, “Think we can get a deal with PG&E to get the fee (title). Think we should push forward a (sic) soon as possible.”

For years, environmental groups have been working to protect the 2,400acre area, at times coming close to achieving state park status, but the issue is expected to heat up as the nuclear power facility begins winding down its operations.

MARCH ’18 3/3

It was revealed that San Luis Obispo’s City Hall is considering asking its residents to approve a 1% sales tax increase to raise approximately $400 million over the next twenty years to pay for a variety of projects, including: redesigning and refurbishing Mission Plaza with a remodeled amphitheater, restroom, and new café; adding and expanding cross-town bicycle corridors; and building a new police station. It is estimated that the new tax would generate about $15 million per year initially, and city officials point to a 2014 study they commissioned showing that 70% of the tax is paid for by visitors. San Luis Obispo’s budget is forecasted to veer heavily into the red—there is an $8.9 million annual shortfall expected over the next few years—as the city grapples with an unfunded pension liability of about $148 million.

3/6

In an unexpected development, a plea deal was reached with John Wallace, 73, on the second day of his preliminary hearing for two felony conflict-of-interest charges and four misdemeanor counts of public official interference, related to his tenure as the head of the South County Sanitation District and the Avila Beach Community Service District, where he was accused of unlawfully funneling millions of dollars of contracts to his company, The Wallace Group. Under the terms of the agreement, Wallace was required to pay $59,724 in restitution in exchange for pleading guilty to a pair of lesser misdemeanor charges with the stipulation that his conviction does not admit to fraud, deceit, or recklessness, which would have affected his professional licenses.

3/14

High school students around the Central Coast joined a national walkout protest, advocating for gun control on the one-month anniversary of the shooting at Marjory Stoneman Douglas High School in Florida where 17 people were killed and 15 others were injured. While most students locally were allowed 17 minutes to demonstrate, students at Paso Robles High School initially were prohibited from joining the walkout that day, but later administrators opted for changing the schedule to allow for a longer morning break. Meanwhile, schools in Atascadero were locked down during the 17-minute protest because one of its students had threatened to “shoot up” the high school on social media.

3/16

San Luis Obispo County received national media attention after The Tribune published a bombshell investigative report indicating that Sheriff Ian Parkinson had lied about the County Jail’s treatment of a local inmate, Andrew Holland, who died of a pulmonary embolism when a blood clot formed in his leg and traveled to his lung. The newspaper simultaneously released a surveillance video showing Holland struggling to breathe after finally being released from his restraint chair where he sat in his own waste for 46 hours.

While medics attempted to resuscitate Holland, a couple of guards appeared to be smiling and laughing. As seen in the video, contrary to Parkinson’s claims, Holland was not “found unconscious and unresponsive” and was not “under the continual care of a physician.” Despite calls for the San Luis Obispo District Attorney to investigate, Dan Dow declined.

Since 2012, deaths at the SLO County Jail are three times the national average. Last month, a sheriff in Oklahoma was charged with first-degree manslaughter for a similar incident involving a restraint chair.

3/21

Following the announcement that the San Luis Obispo Air Pollution Control District (APCD) and State Parks had proposed a settlement agreement to reduce dust emissions from the Oceano Dunes by 30% over five years, a hearing board nixed the plan. After an extensive public comments session, board member William Johnson summarized the majority opinion when he said that the agreement was “vague in a number of areas and not as fully protective of public health as it needs to be.” The hearing board then ordered State Parks, the agency that oversees the off-road riding area in the Oceano Dunes, and APCD to come back

by April 30th with a settlement agreement that reduces emissions by 50%. If a settlement is not reached, then a nuisance trial will proceed where State Parks will have to defend itself against accusations that ATVs are causing a public nuisance, potentially closing the park to off-road vehicles.

The air quality on the Nipomo Mesa is often the worst in the country, and air monitors showed that it was in violation of California health standards 98 days last year. SLO LIFE APR/MAY 2018

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KATE@SLOSOLD.COM www.SLOSOLD.com APR/MAY 2018 | SLO LIFE MAGAZINE

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| VIEW

INTO THE UNKNOWN PHOTOGRAPHY BY BRADY CABE As a young father, Brady Cabe knows a thing or two about sleepless nights. But, it is an all-nighter in August that he looks forward to year-round. After tucking his kids into bed, and kissing his wife goodnight, he hops into the car and heads north, then east, until the only thing heard is the whisper of the owl’s flight overhead.

The Perseids meteor shower is a big-time event. The Super Bowl for stargazers. And there is no better place to take in the show locally than from some oak-studded field a few paces off of Shell Creek Road, an offshoot of Highway 58, nowhere in particular outside of Santa Margarita. Almost completely without urban light pollution, the skies are deep dark, bringing the cosmos within reach.

Photographic inspiration hit Cabe in the most unusual way: surfing.

More specifically, it crept up on him during the days when the swells failed to appear. As he would sit on his board, waiting for a set to roll in, not far from his Grover Beach home, he started to notice something during those early mornings. The light. Each day it was a little bit different, but always trying to tell a story. He started to tune in, listen with his eyes. It was not long before he became more interested in the flat days with dramatic light than he was when south swells were pounding the beach break. “It finally occurred to me,” is how he remembers it, “that I ought to try to take a few pictures with my phone.” And, so it began.

One thing led to another, which is how Cabe found himself all alone, at 3 o’clock in the morning in one of the most uninhabited corners of San Luis Obispo County. As he tromped around the uneven terrain, he searched for a foreground subject—something immovable, and timeless, something that deserved to share the stage with the heavens above. In the distance, he saw the silhouette and knew he found it.

Carefully, he mounted his Canon 6D to the tripod below the elderly oak, and began capturing the light. Every 30 seconds curious creatures of the night could hear the sound of the shutter with its clunky click.

The composition you see here, called a star trail, is actually an amalgamation of approximately 60 photos taken over the course of a half-hour or so. Initially, Cabe was disappointed with the result. He had hoped to shoot a meteor, which would have been represented in the print as a thin, white streak across the canvas, but they were not cooperating. By training his focus on the North Star, the one stationary point in the sky, the kaleidoscope effect is created by the Earth’s rotation. It’s not really the stars that move—it’s us. And Cabe was there that night as an intergalactic translator of sorts, attempting to discern the story of their ancient light, while the little blue-green marble he found himself standing on continued to hurtle through space, into the unknown. SLO LIFE 32

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| Q&A

BOARDROOM TO BOARDWALK The San Luis Obispo County Visitors & Conference Bureau is on the move after rebranding itself with a new name—SLO CAL—and a new $4 million annual budget, which comes as a result of its recently created marketing assessment that charges guests at local hotels a 1% fee designated for promoting the county to tourists. And, if one thing is for certain, CHUCK DAVISON, the organization’s chief executive, practices what he preaches, as six years ago he walked away from a lucrative corporate life to move his family to Pismo Beach. Recently, he stopped by to talk about his transition from boardroom to boardwalk, his views on diversity, his faith, and what to do about Diablo Canyon. Here is some of what he had to say...

Tell us, Chuck, where are you from? I was born and raised in Las Vegas. My family has been there about 85 years. My great-grandfather moved out there to be a foreman at Boulder Dam, which became Hoover Dam. I spent the first half of my career working in the gaming industry, casinos.

Then I ran four properties for Carl Icahn. Loved Vegas, still do; lived there a long time. Spent the last five years there in corporate America as the General Manager of North America for Expedia.

I was traveling 28 days per month.

So, how did you end up here? In 2006, my wife and I came to Pismo Beach for the first time for a vacation. I remember sitting on the patio with a glass of wine looking at the ocean and saying, “Who are these people that get to live here?

Because this is the best of California—no people, no smog, no traffic.” So, six years ago, when I was 40, I said to my wife, “What if we just moved to Pismo Beach?” We didn’t know one person, didn’t have a job. Had no idea how we were going to do it. We decided we’d figure it out. It was the hardest two years of my life. Trying to become relevant in this county when you’re not third generation, didn’t go to Cal Poly, didn’t move here for a job, is a tough thing. We drained tons of savings. I had plenty of opportunities to do consulting, which would have meant traveling again, but the idea was that I wanted to spend time with my family—be a dad.

Tell us about your family. I’m married and have four girls. We’re born again Christians. We always grew up going to church. My wife’s father was a pastor. In a world today that seems so challenged, it’s what drives us and helps us get through. We love the fact that we live in a community where not everybody thinks the same way as us. That’s awesome. I think that the ability to be able to sit down with somebody, across the table, even when you think about things differently, and have a conversation like you and I are doing now; rather than what is taking place in the world today where, because your faith doesn’t line up with mine or your political viewpoint doesn’t line up with mine, we can’t even be friends? We’re trying to raise our kids in an environment where, hey, not everybody thinks the same, but we should 34

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love everybody the exact same way as God loves us. So, yes, it’s a big part of our life. And trying to be better tomorrow than we were today is a big thing for us.

Let’s talk business. What challenges do we face? Looking ahead with all of the things we need to do to be successful, particularly with the closure of Diablo Canyon, we just cannot produce enough homegrown talent in this market. We have to import people, there’s no way around it. Our county does a really good job of being friendly on the surface, but the ability to go deeper in a relationship can be challenging if you are not in that circle already. We’ve got to do a better job as a community of embracing those people, embracing diversity. And, the people that we need to move into this county don’t necessarily look like us. Quite frankly, one of the hardest things for us, when we took our daughters to Shell Beach Elementary for their first day of school after we moved here from Las Vegas was finding that 99.9% of the kids there were white.

We said, “What in the world is this? Where’s everybody else? Where’s the rest of the world?”

What does tourism mean to us locally? It’s the number one economic driver in the county outside of agriculture. And, I would argue that if you removed wine from ag and put it in tourism, ag wouldn’t even be a close second. Overall, tourism was worth $1.59 billion last year. It’s huge.

Over 18,000 jobs here are tied to tourism and hospitality—that’s one out of every eight jobs. In a county with less than 300,000 people, we wouldn’t have so many of our great restaurants, and wineries, and activities without tourists. We just don’t have the population to support it. But, we get to enjoy all of these amazing assets because we have a tourism community that helps carry the weight.

But, for me, ultimately it’s about protecting and improving the quality of life for people who live in San Luis Obispo County. So, how do we make sure that we continue to create opportunity, and growth, and financial responsibility in the market; and, how do we do it in a way that protects the culture, and the history, and the environment, and the quality of life that all of us have come to love and is the reason we call this place home. SLO LIFE

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| NOW HEAR THIS

THE TIPSY GYPSIES It’s sometimes surprising to hear our favorite artists reveal that they don’t watch their movies or listen to their albums once they’re released. For The Tipsy Gypsies’ vocalist Hilary Langdon, it isn’t that she doesn’t like the songs she’s sung; it’s difficult for her to listen to the early albums she recorded with guitarist Forrestt Williams and the rest of their Central Coast ensemble because her voice has changed so much over the past ten years.

BY DAWN JANKE PHOTOGRAPHY BY MELODY SHIRAZI

To check out The Tipsy Gypsies and learn about their upcoming performances, go to thetipsygypsies.com

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angdon’s voice isn’t the only thing that has changed for The Tipsy Gypsies. Originally as a quintet, the band performed in a gypsyjazz style with acoustic string instruments and a sound influenced by French guitar virtuoso Django Reinhardt. With its evolution from gypsy-jazz to soul rock, The Tipsy Gypsies’ style has changed drastically, and Langdon and Williams are excited to explore where this new sound will take them.

Performing together since 2007, Langdon and Williams have shared the stage with a number of “top-notch musicians,” as Williams says, and while the musical line-up has evolved, Langdon and Williams remain The Tipsy Gypsies’ primary songwriters. Langdon, a Sacramento native and Cal Poly graduate, explains, “Forrestt and I get a foundation together, and then everyone else does their own voicing for their part in the song.”

Williams adds, “It’s worked for so long because we all listen to each other, and we welcome each other’s feedback.” Langdon continues,“We have mutual respect and admiration for one another,” It’s clear that Langdon and Williams value the sound each musician brings to the group.

Williams says, for example, that he’s a big fan of Daryl VanDruff ’s drumming and wants to hear him perform whenever he can. Williams also is quick to point out that bassist Brian Lanzone and saxophonist/clarinetist Laura Foxx have musical degrees and “bring that talent to each composition.” Langdon shares, “They know when to play and when to leave space—a lot of musicians try to fill space, and they’re helping us reign that in. Everyone is really talented.” And vocalist Reese Galido agrees, “The mutual respect for each member’s expertise lends itself to some seriously great musical expression.”

In terms of musical expression, Langdon credits the band’s newest member, Foxx, with imparting a totally different vibe to the group. “It’s very new, and it’s really good,” she says. “We definitely like where it’s going,” Williams adds. “We’re getting funkier, with more R&B and soul coming through.”

Foxx says everyone has been really supportive as she’s learned the songs: “They encourage me to add some of my own style through sax/clarinet lines and solos and equally to develop lines for the new songs that we’re currently working on.”

With the addition of Foxx, “It’s now three women and three men, so the dynamic has changed, too,” says Langdon. “And, of course, all the musicians in the group influence the sound,” adds Williams. One key shift in that sound is from violin to horns. “The violin was keeping us tied to our gypsy jazz roots, and now we’re able to embrace the tonalities that we’re currently into,” says Williams, a Morro Bay native and multiinstrumentalist, who explains that the change in the band’s sound has been a natural evolution.

Langdon and Williams celebrate the band’s evolution as they muse about the recording process of each album and agree that, even if it’s hard for Langdon to listen to songs from the past, they’re both really proud of their work. And it’s their most recent release, “Waiting,” to which they clink glasses and toast to success. “‘Waiting’ definitely speaks to our sound and is the most polished of our three albums, many thanks to Damon Castillo,” says Williams. Langdon chimes in, “Damon took his time with each track,” and Williams continues: “We came to him with all the recorded tracks, and he mixed the album, but he was almost like a co-producer because of the level of work he put into it. He sprinkled that album with his magic.”

Listeners agreed that “Waiting” was magical. At last year’s New Times Music Awards, The Tipsy Gypsies took home four wins. Their single, “Drought,” won in the best songwriter category; their single, “Waiting,” won in the best R&B/Blues category; and the band won best album and best live performance. “It was a fun event, and it was especially cool to win the best songwriter category because Forrestt’s wife [Sharaya Olmeda] wrote the lyrics to that one,” says Langdon. “She gave me a poem to write music to; it was “Drought,” and it won.” Williams says the award is a testament to Olmeda’s writing, “She is an amazing poet.”

As a result of their awards, The Tipsy Gypsies have some recording time at The Sauce Pot Studios and reveal that something is in the works. Langdon says, “Making music as the Tipsy Gypsies continues to be a fun, collaborative process.” Williams adds, “We have a couple of new original songs that we are really excited about.”

They’re also excited to continue sharing their music with fans in SLO County. Whether it’s the ocean or the mountains, both Langdon and Williams agree that there is a something about this place. “It’s like we’ve all just converged,” says Williams, “and there’s a disproportionately high level of musical talent in our community that we’re thrilled to be a part of.” SLO LIFE

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DAWN JANKE, Director, University Writing & Rhetoric Center Cal Poly, keeps her pulse on the Central Coast music scene.

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| ON THE RISE

S TU DENT SPOTLIG H T

Sean Scarry Standing at six feet seven inches, seventeen-year-old Mission College Preparatory Catholic High School senior SEAN SCARRY charges through life with the same tenacity he dedicates to the basketball court.

What sort of extracurricular activities are you involved in? I play basketball, and have been class president and vice president the past two years. I fundraise for two orphanages in Livingstone, Zambia; one for girls who were sexually abused by family, and one for kids whose parents have been arrested or have passed away.

We built a basketball court when we were there because their hoop had been destroyed. We started a karate program to teach discipline, provide a strong role model, and give the kids a sense of pride in competing for their orphanage in tournaments across the country.

What is important to you outside of high school? I enjoy helping my community and my family and friends are extremely important to me.

Aside from playing basketball, what do you like to do for fun? I like to wakeboard and scuba dive.

What has influenced you the most ? My parents have shown me that when you focus and work hard, you can accomplish anything. They also taught me to be accepting of all people and treat everyone with respect. My travels have also influenced me tremendously. Seeing different cultures and meeting different people has enabled me to have a better understanding of the world.

If you could go back in history and meet anyone, who would it be? I would meet my mom’s dad. Unfortunately, my grandpa died before I was born and I have always been sad that I never got to grow up with him in my life, so I would take advantage of the opportunity to get to know my grandpa first-hand.

What is your favorite memory of all time? Beating St. Bernard in CIF this year.

If you won $1 million, what would you do with it? I would use it to rebuild Lubasi and Dani’s home, the two orphanages we have been working with and make it a safer, more comfortable environment.

What career do you see yourself in someday? Construction and real estate development.

What are you looking forward to most? I am extremely excited for the next part of my life. I am looking forward to bettering myself and my athletic performance this coming year then continuing my education, starting a construction company, and starting a family.

What’s on the horizon for you? I will be attending IMG Academy, a preparatory boarding school and sport training facility, next year. SLO LIFE

Know a student On the Rise?

Introduce us at slolifemagazine.com/share

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| MEET YOUR NEIGHBOR

MINUTE OF JOY PHOTOGRAPHY BY VANESSA PLAKIAS

As the days grow longer and warmer around the Central Coast, San Luis Obispo resident KATHY CALLAHAN is beginning to swing into action with her retro ice cream business she calls SLO Mama Sweets. While the goal of spreading joy shares equal weight with turning a profit, the iconic 1954 Chevy freezer truck is doing both. From the outside looking in, it would be impossible to fully grasp the depth of her resilience. Here is her story…

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et’s start from the beginning, Kathy.

Where are you from? I’m originally from Southern California, from the Los Angeles area. And so, I went to Cal Poly, like a million years ago.

And I met my husband, actually we met right before I came up here, and then we went to school together. He is from the Bay Area, and we graduated, and I said, “I don’t want to go back to L.A.” And he didn’t want to go to the Bay Area, so we did like most people at the time, because there was no industry here; we just tried to find anything we could do to stay in town because it’s such a great place. So, that’s kind of how it was. I was a political science major. My plan was originally to go to law school, but we said, “Let’s get married—let’s live in San Luis Obispo!” So, I ended up managing a swimwear company that was based in Los Angeles, but the manufacturer was here. And so I did that, and then I started my own business.

What was the business? I started a children’s apparel manufacturing company with my sister. We went into production, I had sales reps around the country, and traveled all over the place. Back then, we didn’t have computers, you know. We ran everything on the phone, and used a Rolodex, landlines, and payphones. And so we had to travel around to see the showrooms. You had to actually physically go there because you couldn’t get much work done over the phone. My husband and I really wanted to start a family at this point. We had been married about a year, and I had this business started, it was getting going, which is when I was diagnosed with stage 4 Hodgkin’s lymphoma.

Wow. I grew up in Glendale, and I played softball from the time I was in third grade through high school. And it turns out that the field sat on a toxic landfill. Shortly after I was diagnosed, I got a call from a guy I went to high school with. I was only 25, newly married. And he was like, “Did you know that there’s like 30 of us?” We were all diagnosed around the same time with Hodgkin’s. And there are only something like 8,000 cases of Hodgkin’s a year. The numbers for my school were just off the charts. So, the CDC [Center for Disease Control] came in and did a study and identified it as a cancer cluster—you know, the whole Erin Brokovich story—and they closed down the park. I cannot really pinpoint the toxins we were exposed to, but I’ve lost some of my friends who had the same thing that I did. I’m 52 now and we are starting to see other cancers develop as we get older. You see different age groups go through each decade and something seems to crop up with the group of people that went through this. But when I was diagnosed, I mean, we were like babies, so young.

What was the prognosis? I was end stage. It was everywhere but my brain and my bone marrow. It was completely systemic. So, yeah, it was a crazy situation. And when I look back, I think, “Oh, my gosh, how did I not see these symptoms?” But they don’t come on, like, you don’t have something growing from the top of your head. It comes on slowly. I just thought I had the flu. I thought I was catching every cold in the office, every flu. You know, when you’re 25, your brain doesn’t go there. So you think, I’ll tough it out. I just got married, and figured that I was just coming down from that experience, all the planning. I’m just stressed, whatever. Then things started getting worse. I had massive night sweats. Different things that were not normal, so I finally broke down and went to the doctor. I had a chronic cough, you know, and I was drinking bottles of cough syrup, and trying to help myself, and nothing would quell the cough. The doctor said,

“Let’s do a chest X-ray to see if you have pneumonia. Let’s do a blood test.” So, the blood test came back that there was something wrong with my liver, so I’m thinking, “Oh, man, what could that be?” And she rattled off a long list of things that could be causing it, and sandwiched in there was, “malignant C-word.”

Oh, man… So, I went home and then I get a phone call. They said, “You need to come in and see the doctor within the hour, and please bring your husband.” It was pretty alarming. The doctor sat us down and said, “You have a grapefruit-sized tumor in your heart. We have you scheduled for open heart surgery right now.”

Seriously, that day? I think she thought I was going to kick the bucket, like, right then and there. And, of course I did not go to the hospital, I went home and called everyone I knew, my family, and told them what was going on. Then I heard that there was an experimental program up at Stanford and they wanted me right away because I was young and end stage. So, I went into treatment there, lived up there. I had some major complications and ended up going into an emergency room, up in the Bay Area, because I couldn’t make it to Stanford. I spent a week in intensive care where the doctor came in, and said, “This is it. There’s nothing more that can be done. I’m sorry. We need to call your family.”

So, what did you do? I kind of fired that doctor. I very inappropriately kicked him out of the room, and called my doctors at Stanford. They said, “We’re breaking you out of that place.” They sent an ambulance for me to transport me back to Stanford. I spent a month in their ICU, their cancer ICU, which is like an isolation unit. And I got well. Well, sort of.

And, then I finished the treatment. So, it was crazy. It was like, you know, just a really amazing journey that I even made it there. And with my business at the time, my manufacturing business, I went back into that once I recovered. We started making little girls hats so we would go up to Stanford to give them to the little girls who didn’t have hair because of their treatments. So, just part of that was keeping my hand in all of that, trying to, I don’t know, keep connected with the cancer community to some extent. So, we closed the business and we tried to have kids. And we knew that was going to be a huge, monumental hill to climb, because of all the chemo, and radiation, and surgeries, and things like that. So, we embarked on having kids anyway, which was a pretty interesting journey.

Our three kids came to us very miraculously, each in different ways through different forms of adoption.

Alright, what came next for you? So, I had quit my business, because my main focus was to stay at home with my kids, but I thought about what I could do out of my home. I began baking, and found I had a penchant for wedding cakes and baked goods. It just came naturally. So, I baked out of my home and did that for as many years as I could. But it became very taxing. You do your baking in the middle of the night, and I just, I couldn’t, my body couldn’t handle that anymore. So, I really was trying to wrap my brain around what I could do to contribute to our family.

You know, we have three kids and college was looming for our oldest, and I needed to contribute. But, at the same time, I didn’t want to leave the kids because there was a huge motivation for me to be at home with them. You know, life changes, and you realize what the things are that are important. And, spending every second we can with the kids is important.

So, I wracked my brain, asking myself, “What can I do that incorporates our kids?” Nothing was coming to me. Then we went on a family trip to D.C., and we marched those kids through every one of those museums >> APR/MAY 2018

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and, I think it was like the seventh one, the American History Museum, I see this vintage Good Humor ice cream truck. It was on display as part of the museum. I saw it and immediately said, “This is what I’m doing!”

You know, it was like being struck by lightning. I had never experienced anything like it in my life—it was just so clear, I could see it all. I could see the old uniforms—we were going to bring back something that was gone.

So cool. That night at the hotel I started researching. Learning everything I could about Good Humor. My husband, Matt, thought I was nuts.

For four months I looked into trucks, talked to everyone I could. I dove into the details of ice cream; put together a plan for doing a business.

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Finally, one day, Matt walked in and said, “This is it—this is the business for you!” It took him a little while to come around, but we were both on the same page. So, we started working together to find a truck, which is very hard to do. They are either rusted out and beyond repair, or they are family heirlooms that people do not want to part with. So, we ended up buying a 1954 Chevy. That is the year you want because of the grille; it’s all about the grille. It’s spectacular, so curvy, and gorgeous, and shiny. But, it wasn’t that way at first. It was a mess. We spent a couple of years doing restoration. It was a nightmare.

Did you do the restoration yourselves? We did some ourselves, and we >>

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worked with us on the purchase of our first home. Graham was patient and always available to walk us through the “ Graham next step of the process. He was also very attuned to what we were looking for; after making an offer on a house that wasn't working out, he called us immediately after another listing in the same neighborhood went on the market and suggested we look at it right away. This became our home and we are so thankful that Graham was on the lookout and made that call!

– Jennifer and Alexis de Treglode

”

graham @ ccreslo.com 805.459.1865 | CalBRE #01873454 www.ccreslo.com 3196 South Higuera Suite D, San Luis Obispo, CA 93401 APR/MAY 2018

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farmed different things out. There were about five different shops involved.

And a couple of times, we almost gave up. We said, “What are we doing?

Let’s just drive this thing off a cliff.” But we stuck with it. There were some really big high highs, and really low lows. Probably the lowest point, this was about five years ago now, was when we had a shop down in Southern California install a completely new brake system. We got it on the freeway and I had a complete brake failure. I exited at 126 and came to the first stoplight—nothing. The light was red, people were stopped, and I was pumping the brakes—absolutely nothing. I honked the horn—no sound. I pulled the emergency brake—not a thing. So, I’m scanning around trying to figure out what to do when I see a brand new road under construction off to the right. It’s blocked off, but there is a small opening through the orange cones. I crank the wheel and veer off onto it and just coast on it.

Fortunately, it went slightly uphill so it slowed me down to the point where the truck finally came to a stop. Matt, who was following me, said, “What are you doing?” My head is spinning and all I can say is, “No brakes, no nothing.”

But, everything turned out alright? Yes, luckily, everyone was okay; it’s a miracle that I didn’t hit anyone, and we were able to get the brakes fixed, but we missed our whole first season. Instead, we launched during the summer of the following year. We ended up having a wonderful first year. My kids and I do the business, and my husband moonlights when he is not working.

Our vision was really to bring back something of the past that doesn’t exist anymore. We’re not curing cancer, but wherever we go, we bring so much joy.

I love that. That’s what keeps me going. Driving around the neighborhoods, going to the soccer fields, or baseball fields, going downtown whenever I can. I have the permits for that. I try to go in front of the schools if I can.

We’re doing a lot more vending opportunities at events, so we will reach out to people and say, “Hey, can we come to your event and just sell?” We 46

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also do corporate events, weddings, things that are pre-scheduled. We have incorporated some charity things that are important to us. In the first year, kind of across the board, just answering the call to whatever we could, and giving a portion of what we make to the Leukemia & Lymphoma Society.

They helped us out when we were poor, and destitute, and dying, literally. So, we just said, “That’s how it’s going to be.”

Let’s talk about your kids and their involvement. So, yes, that’s kind of been our journey; teaching our kids how to start a business, how to run the business. They get paid, but they’ve got to work. That’s the deal.

They’ve been with us through everything. Through rebuilding the truck to forming an LLC. They had to come to that meeting, and see the paperwork. They were bored out of their minds. But, it’s important; it was a teaching process. So, they work the truck. Sometimes they are excited, sometimes they’re not. When I set the whole thing up, I said, “Okay, we’ve got to wear these uniforms.” So, the guys wear the white hats and the black bow ties, and come in the fifties uniform. At first, I thought that my kids were going to hate me. And then we did our first event. People went crazy. People were coming up with tears in their eyes, and it is usually a person of that era and they’ll say, “This was in my neighborhood as a kid.”

You know, I think that has been the most surprising thing for me. I was trying to start a business with the kids, and be home with them, but what I’ve gotten back is huge, so much more than I anticipated. For just a few minutes that people come by, it’s like they’re transported to something.

The kids don’t know that era, but they recognize that this is not typical.

We play big band music, early 50’s music, and just try to fully live the experience right at the moment.

What advice would you give to a young entrepreneur? Take a long hard look to see if it’s truly in your heart. Keep fighting, because when you hit>>

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a wall, you will have to really examine, is this really what I want to do?

And you have to be tenacious, and be able to keep fighting. I think that’s been the theme in my life anyway. We had to fight in life, just to be alive. I think you have to search your heart. Ask yourself if it is really in your heart to do this, and know that whatever obstacles pop up, you have to overcome them; and if it’s really deeply in your heart, you’ll find a way. And keep pushing forward because, I think the reward, in the end, is more on a personal level than a financial situation. And, for us, that has definitely been the case. You know, financially it’s been great. We’ve been able to make a business out of it. But, really, the goal was more than that. I think

business?” You sort of reexamine things. Then, right about that time, you get a shred of something, some light, some feedback. Like recently, there was a guy who came up to the truck, and he had three little boys with him.

He was just super into the truck, like, “Oh, wow, this is the greatest truck dah, dah, dah.” I asked him, “Would you guys like some ice cream?” He declined, mentioning that he was kind of having a hard time. I just said, “Here, what do you guys want?” I gave them ice cream and sat and talked with the guy. Then I received a letter. It was unbelievable, the guy went on and on about how much that meant to him, which was nothing. I mean, we gave them some free ice cream. What the heck; it was nothing. But he

...because life is so much about connecting, and bringing just a minute of joy to somebody is huge. that if it’s something that is truly in your heart, and you’re pursuing it, you’ll be able to fight those fights, and you will be able to overcome those pitfalls to get where you want to be.

Expand on that idea, if you would. There have been a few times when you think, “What are we doing? Why are we working so hard on this 48

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said, “I’ve been so down on my luck, and not being able to buy my kids an ice cream that day, and just bringing us into that experience, and talking to us, and, you know, what it did for my boys. You gave me a lift.” That’s what I treasure, and I always share those sorts of things with my kids. I want them to see it because life is so much about connecting, and bringing just a minute of joy to somebody is huge. SLO LIFE

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| FAMILY

AVILA VALLEY BARN

J

BY PADEN HUGHES

ust a couple years ago, before parenthood, I used to think I was a hipster when I drove up to a red light, my windows down, blasting a trendy radio play. Times have changed. Now, I slow roll up to a red light, keeping my windows closed to spare the drivers next to me from hearing an awkward soundtrack of cows mooing, horses neighing, pigs oinking, and roosters crowing, as my toddler learns to associate animals with the sounds they make.

My husband and I are obsessed with farm animal noises now, because just hearing our daughter try to imitate a frog or cow is the cutest thing in the world. We are shameless. Everything seems to be geared to farm life and its sounds these days.

So, it should be no surprise that our favorite family outing is feeding the animals at Avila Valley Barn. In fact, it’s a weekly excursion. Our daughter is walking and leads us around by our hands, pointing things out and muttering to herself about whatever she sees, but we have difficulty translating.

Back in college, I occasionally visited Avila Valley Barn for an annual pilgrimage, picking out a pumpkin for Halloween and trying to make it through the hay bale maze. Now that I’m a mom, I’ve learned that Avila Valley Barn is not just for the holidays. Outside of the couple of weeks it closes down each year to renovate, its activities evolve with the seasons and there is always something new and exciting to see. Between the seasonal fruit stands and holiday fanfare, there always seems to be a new baby goat to watch grow up.

We have developed a ritual. After a visit to the chicken coop, counting the eggs and trying to inspire the roosters to crow for our amusement, we head into the farm stand to buy fruit and a bag of reject veggies to feed the animals.

My daughter loves to pull out a nice piece of lettuce and hold it like a prize for the next hour, unaware that she’s taunting the poor goats with it. The goats are her favorite. Somehow these

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creatures manage to con every visitor into believing they are starving, bleating like they have endured unimaginable conditions before your timely arrival. We buy into it like suckers every time. Once we’ve satisfied the goats (or so they lead us to believe), we circle the property pointing out the turkeys’ feathers, watching the squirrels sneak food, admiring the cows’ kind eyes, avoiding the emus, and wishing we could ride the cute little ponies. We repeat this circle two or three more times before heading home.

All in all, it’s an entertaining afternoon that inevitably becomes the best part of our day. The store, established in 1985, began as an impermanent fruit stand for those on their way to Avila Beach. Today, it is a local favorite to buy seasonal produce, experience U-Pick opportunities in summer and fall, enjoy a petting zoo for farm animals, and stop off to grab an ice cream or deli sandwich in a peaceful environment, and, of course, buy a fresh baked pie, cobbler, or turnover. You can also stumble upon seasonal tractor and pony rides. It’s a great place for a family picnic, birthday party, or just a nice spot to meet up with other families in a place your kids can safely run free and enjoy a glimpse of farm life.

I always check out their website to confirm their seasonal open hours. For the time being, it’s Thursday to Monday, 9 a.m. to 5 p. m. and is closed Tuesday and Wednesday. SLO LIFE

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

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(805) 546-8777 elderplacementprofessionals.com APR/MAY 2018

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| DWELLING

ALL IN THE PHOTOGRAPHY BY GINA CINARDO

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FAMILY APR/MAY 2018

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T

he year was 1965 when a father and his son decided to open a store. They called it San Luis Paints. For Leigh Cronin, she cannot recall a time when she was not down at the paint shop working alongside her dad and her grandpa, carefully hanging brushes on the pegboard display after school.

“I loved working with my dad, and instead of running away when I was 18 like I should have,” Cronin chuckles at the thought, “I got involved in the family

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business.” The years passed by, faster than they should, and soon Cronin was teaching her own son how to display the merchandise in a way that would be most tempting to customers. Together, the mother and son duo ran the chain of family-owned paint stores up until 2013 when they finally closed. Times had changed. It wasn’t as fun as it used to be, the business, now dominated by national heavyweights, was different. But, the entrepreneurial roots were planted. >>

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All those years dealing with colors had an effect on Cronin, and allowed her to develop her own eye, nurture her taste. Friends started asking for tips with interior decorating and clothing. One thing led to another, and she found herself hanging out a shingle declaring she was now officially what is known as an image consultant. With her help, clients are able to break out of a funk and express themselves through their home décor and wardrobes to, as he puts it, “reflect who they are.”

This focus on style and elegance is contrasted sharply by her son, Sandy, who started a junk hauling business. Yet, he, too, exhibits an eye for design and branding as his distinctive green, white, and black logo emblazoned on the San Luis Movers & Junk Removal trucks run laps back and forth to the landfill.

Through it all, the family businesses have put the emphasis on family. When Cronin’s parents bequeathed their Pismo Heights home to their daughters, the choices were difficult. At first, it became a rental. Then, after nine years they finally decided it was time. Cronin and her son did a walk-through before the home was to go on the market. “It just reminds me of the holidays—it reminds me of Christmas, Mom,” was how Sandy put it. “I really think you should buy it.” The wheels started turning and then things began to fall in place. Cronin bought out her sister’s interest and >>

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ARCH ITECTURE LANDS CA P E INT E R IORS

TO LEAVE THE WORLD BETTER THAN WE FOUND IT Our mission is simple: “To leave the world better than we found it.”

To this end, we made the commitment to use our business as a force for good.

In 2017, TEN OVER became the third Certified B Corp in California and only the seventh design firm in the U.S. to go through the certification process.

Why you ask? Because business, as usual, doesn’t align with our mission. Because we can do better.

Because we love our families, our friends, and wild places with clean air & clear water. We love vibrant built spaces where people come together to live, work and play. Because we love the positive power of a passionate community working for the common good.

Joel & Julia enjoying some old school sketching on a pro-bono project for the Nature Conservancy, Santa Cruz Island.

T EN O VERST U D I O. CO M APR/MAY 2018

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now looked at the old house with different eyes.

Originally built in 1959, it was dark and a bit closed in with a busy floor plan, but it had potential. More importantly, it had history. It had memories.

If Cronin was certain about one thing, it’s that she was “intent on keeping a lot of the original elements,” while updating and modernizing it tastefully. Where to start? The kitchen was closed off from the spectacular view of the water and Pismo Pier—that had to change. So, she called Seelos Design & Construction of Arroyo Grande and immediately bonded with the husband and wife team. The co-owners, Scott and Nina Seelos shared the vision and could see how to make it a reality. During the four-month remodel in late 2015, early 2016, all of the boxes were checked.

More light, sweeping views, open and inviting space, but, and this was a very important “but,” it also needed to maintain many elements from the past, while also enhancing them. The pine tongue and groove ceilings are a prime example, as are the >>

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kitchen skylights. Originally there were two, but two more were added. Although the same brand and style were no longer available, the new pair were painstakingly selected and placed to nearly match the originals, all while doubling the amount of natural light overhead.

The second stage of the remodel was done over another four-month period in the middle of 2017 when the bathrooms were updated and the bedrooms and closets divided-up. An awkward staircase that greeted visitors at the front door was removed, and the entire first floor was converted into a separate apartment of sorts, with its own entry, bedroom, living area, and kitchen. The main floor, a threebedroom, two-bath, provides ocean views from just about every corner.

Much of the décor is a result of Cronin’s love for San Luis Obispo-based SLO Consignment Furniture, where she spends time regularly visiting with the proprietor, Jennifer Alderman, and inspecting her ever-turning inventory to find “treasures that tell interesting stories.” And, it’s those stories—old and new—that make a house a home, make it warm and welcoming, give it life, family, love. Just like Christmas. SLO LIFE

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BY THE NUMBERS

REAL ESTATE

| SLO CITY

laguna lake

2017 Total Homes Sold 12 Average Asking Price $596,450 Average Selling Price $589,175 Sales Price as a % of Asking Price 98.78% Average # of Days on the Market 30

2018 12 $709,825 $704,100 99.19% 29

+/0.00% 19.01% 19.51% 0.41% -3.33%

tank farm

2017 1 Total Homes Sold $819,900 Average Asking Price $810,000 Average Selling Price Sales Price as a % of Asking Price 98.79% 29 Average # of Days on the Market

2018 1 $729,000 $650,000 89.16% 88

+/0.00% -11.09% -19.75% -9.63% 203.45%

cal poly area

2017 Total Homes Sold 3 Average Asking Price $722,333 Average Selling Price $693,333 Sales Price as a % of Asking Price 95.99% Average # of Days on the Market 103

2018 1 $1,050,000 $1,050,000 100.00% 31

+/-66.67% 45.36% 51.44% 4.01% -69.90%

country club

2017 Total Homes Sold 3 Average Asking Price $956,333 Average Selling Price $932,817 Sales Price as a % of Asking Price 97.54% Average # of Days on the Market 83

2018 3 $1,065,992 $1,057,992 99.25% 17

+/0.00% 11.47% 13.42% 1.71% -79.52%

down town

2017 Total Homes Sold 21 Average Asking Price $675,181 Average Selling Price $664,131 Sales Price as a % of Asking Price 98.36% Average # of Days on the Market 66

2018 14 $1,119,207 $1,117,391 99.84% 117

+/-33.33% 65.76% 68.25% 1.48% 77.27%

foothill blvd

2017 Total Homes Sold 8 Average Asking Price $871,475 Average Selling Price $846,188 Sales Price as a % of Asking Price 97.10% Average # of Days on the Market 53

2018 7 $817,786 $813,933 99.53% 20

+/-12.50% -6.16% -3.81% 2.43% -62.26%

johnson ave

2017 Total Homes Sold 9 Average Asking Price $785,211 Average Selling Price $769,611 Sales Price as a % of Asking Price 98.01% Average # of Days on the Market 55

2018 5 $760,580 $752,000 98.87% 22

+/-44.44% -3.14% -2.29% 0.86% -60.00%

*Comparing 01/01/17 - 03/20/17 to 01/01/18 - 03/20/18

®

SOURCE: San Luis Obispo Association of REALTORS

SLO LIFE

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APR/MAY 2018 | SLO LIFE MAGAZINE | 67

Be confident in your mortgage decision.

| SLO COUNTY

REAL ESTATE

BY THE NUMBERS

REGION

Ben Lerner

Mortgage Advisor NMLS 395723 805.441.9486 blerner@opesadvisors.com 1212 Marsh St., Suite 1 San Luis Obispo, CA 93401

opesadvisors.com © 2017 Opes Advisors, A Division of Flagstar Bank Member | Equal Housing Lender 2018 68 | SLO LIFEFDIC MAGAZINE | APR/MAY

NUM B E R OF H OM E S S OLD

A VE R A GE DA Y S ON M A R K E T

MEDIAN SELLING PRICE

2017

2018

2017

2018

Arroyo Grande

53

51

72

64

$778,765 $796,096

Atascadero

78

68

72

38

$566,919 $574,996

Avila Beach

3

3

16

113

$904,334 $1,160,931

Cambria/San Simeon

23

22

80

48

$634,261 $702,064

Cayucos

6

8

74

114

$1,110,500 $1,001,000

Creston

4

0

73

0

$645,750

Grover Beach

36

22

53

54

$520,311 $484,268

Los Osos

24

24

49

40

$575,088 $606,004

Morro Bay

26

18

58

83

$658,708 $683,028

Nipomo

41

55

67

54

$537,449 $679,045

Oceano

9

10

89

52

$397,833 $475,900

Pismo Beach

20

26

40

54

$1,225,979 $1,002,279

Paso (Inside City Limits)

85

62

57

34

$454,871 $519,638

Paso (North 46 - East 101)

10

15

62

73

$463,135 $485,433

Paso (North 46 - West 101)

29

16

118

100

Paso (South 46 - East 101)

10

15

117

70

$1,041,310 $725,367

San Luis Obispo

60

49

53

56

$714,052 $927,198

Santa Margarita

6

3

70

177

$396,667 $463,333

Templeton

21

19

81

91

$697,257 $765,793

536

471

66

57

$623,066 $684,129

Countywide

*Comparing 01/01/17 - 03/20/17 to 01/01/18 - 03/20/18

2017

$491,716

2018

$0

$611,408

SOURCE: San Luis Obispo Association of REALTORS

®

SLO LIFE

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SPONSORED

TIMELESS TREASURES Timeless, Très Chic Style on “Rue de Jardin” Few streets in San Luis Obispo are as European as Garden Street—in its newly renovated iteration, spotted with café tables, we might rename it Rue de Jardin—and few shops in SLO are equally as European as Finders Keepers. A highly selective consignment boutique selling lightly used designer women’s clothing and accessories, Finders Keepers offers shoppers a timeless stylishness, not subject to the whims and environmental costs of fast fashion. According to owner Debra Fogg, for the women who shop in her store, “it’s the thrill of the hunt—to not only find a treasure at an amazing price, but to collect great designer finds not otherwise offered in our town.”

For the conscientious shopper, Finders Keepers reminds us that the best, most treasured items in our own closets may well have belonged to a friend, family member, or a woman we’ve yet to meet, for whom the item was just not right. It’s that spirit of camaraderie that Finders Keepers nurtures, not only among its loyal locals, but among the diverse women traveling through, who happen to discover the boutique while wandering the eclectic shops and cafés of Garden Street.

Debra, who opened the doors of Finders Keepers in 1998 to “a very welcoming community,” credits the boutique’s success to the “amazing, beautiful women of SLO, who are not only women of impeccable style, but extremely savvy shoppers. I love the environmentally conscious women of SLO; my store is successful because they really do care and choose to shop recycle.” The store’s success, she adds, is also “a tribute, of course, to the incredible consignors who bring in their lovely items.” The shop always has at least a month’s wait for a consignment appointment and, thus, never experiences a shortage of seasonal, curated items in stock.

Debra, who grew up in Pasadena and relocated to the Central Coast in 1970 to raise her two children, is one of the reasons to pop into Finders Keepers. Embodying sophistication and elegance, remembering names and preferences, if you’re lucky enough to have her help with your purchase, you’re destined to leave the shop with an iconic addition to your wardrobe. Her secret, perhaps, is that she “was born loving fashion.”

“When I was two,” she says, “my mother said I would change my little dresses at least three times a day.”

Finders Keepers attracts women of all ages. It’s not uncommon to see mothers and daughters shopping side by side, each finding something to love, with the help of the friendly, never overbearing staff. Whether searching for a cocktail dress for a spring wedding, a perfectly French “little black dress,” fall boots, or simply a quick trip to see if anything calls your name, Finders Keepers is the place to shop for très chic style. But it’s more than just a boutique.

As Debra notes, “The laughs, the tears, the stories shared in this ‘chicks club’ are why so many women come back.”

The People of Garden Street MATT BAXTER

CO-OWNER, BAXTER MOERMAN On my playlist: Alabama Shakes, Dr. Dog, Heartless Bastards, Plants & Animals, Fruit Bats, and The Growlers Comfort food: Totchos from Libertine Favorite activities: Surfing & Mountain Biking I secretly want to: Shoot BB guns all day If you could invite one person from history to dinner: My Norwegian Great Grandmother, Mattie Lien

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SPONSORED

HEALTH IS IN THE AIR

Capturing the health and wellness at the heart of living on the Central Coast. Spa Serra will provide an oasis of relaxation, restoration and rejuvenation. Artfully designed and ecologically conscious, the full variety of treatments will be enhanced by our signature fig-scented, organic skin products crafted from pure essential oils. Spa Serra refillable hair, cleanse and moisture preparations will be featured in all Hotel Serra guest rooms.

Hotel Serra // 1125 Garden Street, San Luis Obispo // hotelserra.com

LIGHT THE WAY

ALEXANDRITE DONE RIGHT

Keep ‘em guessing with a color change Alexandrite.

Alexandrite is the highly regarded color changing variety of Chrysoberyl. The color of Alexandrite changes under different lighting conditions. This is one of our in-house custom fabricated work for a very lucky client. Bring us your ideas or just your dreams and let us create something for you.

A candle with an earthy fragrance and dash of lemon will create a sanctuary in your home, blending together the grounding, calming, and stabilizing power of organic vetiver from Haiti. 100% of the proceeds benefit global clean water projects through Global Green Grants Fund. $28 // Salon62 1112 Garden Street, San Luis Obispo (805) 543-2060 // salon62.com

Contact for Pricing // Marshalls Jewelers 751 Higuera Street, San Luis Obispo (805) 543-3431 // marshalls1889.com

PEACHES ARE ALWAYS IN SEASON

HAND-CRAFTED VERSATILITY

This vibrant conversation piece from San Luis Traditions provides generous storage. It is hand-crafted from solid wood, and can be used in many rooms, from a media cabinet for your television, in the entryway, or bedroom for storage.

It’s hand-finished and distressed and adds great texture to any space. This piece measures: 76” wide x 18” deep x 35” tall. Other styles available.

Contact for Pricing // San Luis Traditions // 748 Marsh Street, San Luis Obispo (805) 541-8500 // sanluistraditions.com

We absolutely love making engagement rings like this beautiful piece featuring a trio of matched color natural peach sapphires set in recycled 18K rose gold. A sweet halo of Canadian diamonds traces the perimeter of the sapphires, creating a unique look that’s equal parts feminine and classic.

Modern classic jewelry. Made fresh daily.

$4,225 // Baxter Moerman 1128 Garden Street, San Luis Obispo (805) 801-9117 // baxtermoerman.com

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SPONSORED

THE PERFECT ADDICTION Try the newest addition to our cookie line and everyone’s favorite, Linnaea’s Rosemary Shortbread Cookie with Sea Salt. A buttery and sweet shortbread cookie with just a hint of savor—the perfect addiction. $6 // Linnaea’s Cafe 1110 Garden Street, San Luis Obispo (805) 541-5888 // linnaeas.com

EXPERIENCE TASTE

Simple Italian cooking is anything but simple when done with the secret ingredient: Love. The Cod all’acqua Pazza is a favorite of Mediterranean fisherman and a specialty of our cuisine. Wild Atlantic cod, red onion, garlic, cherry tomatoes, capers, olive oil, white wine, parsley. The side is asparagus and butter. You have to taste to experience it. $29 // La Locanda 1137 Garden Street, San Luis Obispo (805) 548-1750 // lalocandaslo.com

SPRING OBSESSION STARTS HERE

Add this Kate Spade fable blue cross-body to your collection of accessories—it’s anything but basic.

Utilitarian and timeless—a bag that goes with everything from jeans to a sexy summer dress. $96 // Finders Keepers Consignment Boutique 1124 Garden Street, San Luis Obispo (805) 545-9879 slofinderskeepers@gmail.com 72

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OLD AND NEW

Whether it be your heirloom stones in a new, custom tailored mounting or a top-to-bottom restoration of that special antique piece. GSG has the experience and expertise to breathe new life into your most sentimental pieces. Work done in-house. Trust and experience since 1974.

Contact for Pricing Garden Street Goldsmiths 1114 & 1118 Garden Street, San Luis Obispo (805) 543-8186 GardenStreetGoldsmiths.com

SAY CHEESE

Spring has sprung and now is the perfect time to welcome it in with a custom platter. Together we will come up with a stunning selection for Easter celebrations, Mother’s Day or just a fun night with friends. All platters are created based on budget, event size, cheese selection and accoutrement availability. Check out our website for more information.

Contact for Pricing // Fromagerie Sophie 1129 Garden Street, San Luis Obispo (805) 503-0805 // fromageriesophie.com

T - The Heart of Downtown San Luis Obispo

SPONSORED

DOWNTOWN TRADITIONS Anyone who has walked down Garden Street has likely visited Traditions.

The business has been in San Luis Obispo since 1989, and its owners have design and furniture roots that go back several generations.

The new owner, Allegra Marquardt, is proud to be growing the family business in Downtown SLO. Allegra’s parents, Mary and Bill Marquardt, opened Traditions after moving to San Luis Obispo from Northern California. Now, it is one of the most well established furniture and interior design businesses in the region.

Growing up in a Victorian house near the corner of Broad and Buchon, Allegra spent much of her childhood downtown. The memories of playing in the creek, eating Country Culture yogurt, losing her first tooth at Foster Freeze, and being in the La Fiesta parade - have helped solidify her love for SLO. During her countless afternoons spent downtown, she would come by Traditions and help with odd jobs. She remembers licking stamps for direct mail campaigns and pricing merchandise.

Growing up with hardworking enterprising parents, she benefited from hands-on learning about the business and interior design industry. She saw the value in having a good attitude, being involved in the community, and enjoyed continuous exposure to the world of design.

Since taking over San Luis Traditions in 2017, Allegra has established herself as both a successful businesswoman and a tasteful collaborator.

Her projects are distinct to the individual, completely functional, and timeless in design. Her portfolio of work includes countless residential projects, collaborative efforts on commercial undertakings, and hotel, restaurant, and bar projects. This skillset and the fantastic range of product offerings available at the business enable Traditions to offer the best of product and design services to the region.

Ask around. Allegra is one of friendliest faces on Garden Street. She is always stopping to say hello to fellow merchants, customers, and friends. When she is not in the showroom, she is out enjoying the many amazing restaurants and special events on the Central Coast. Her love for the community she grew up in runs deep, and she is glad to always give back. She is a proud member of the Rotary of SLO de Tolosa, and is involved with other regional non-profits. Allegra is excited to keep expanding the family business and continue being a staple in the downtown business community.

The furniture showroom is open everyday except Sunday.

Traditions specializes in leather furniture, draperies and roman shades, motorized window treatments, and highend custom upholstery. Always local. Tried and true.

The D ogs of Ga rde n Street

P RO G R ESS R EP ORT As we approach the final stages of the Garden Street Improvement program, Hotel Serra would like to thank all of our neighbors for their gracious support and patience. The end result will be well worth it. The next focus on Garden Street will be the revitalization of two historically important buildings. The previous Christian Science reading room and SLO Brew buildings have had many lives over the years providing downtown San Luis Obispo with a variety of goods and services.

In their next life they will become, Hotel Serra entrance with a beautifully designed lobby lounge and Brasserie SLO, café, restaurant and bar in the style of European Brasseries.

Billy // Dachshund // 7 weeks old The newest dog on Garden Street…

Billy is Garden Street’s only full-time canine resident, living upstairs from Baxter Moerman. He loves playing with his friend Indi Moerman, chewing on shoelaces, and melting hearts.

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| HEALTH

Broccoli Sprouts Moms everywhere have long known the truth about broccoli. How many times have we heard, “Eat your broccoli!” at the dinner table? The stuff is good for you. Just how good? We’re only starting to learn the truth now. While its fellow green plant, kale, has been getting all the buzz over the past few years, it may be time to give broccoli, and especially broccoli sprouts, a second look.

R

ecently popularized by a book that has been getting a lot of attention lately, “The Elimination Diet: Discover the Foods that are Making You Sick and Tired—and Feel Better Fast,” broccoli spouts are rocketing their way to the top of the most cutting edge health trends.

Broccoli sprouts, and its cousins, the cruciferous vegetables, like cauliflower, bok choi, cabbage, brussel sprouts, and kale, belong to the Brassicaceae family of plants. Their name derives from the Latin word “cruciferae,” which means “cross bearing,” attributed to the cross-like shape of their flowers.

As we started digging into the broccoli sprout craze, we learned that it all came down to one thing: sulforaphane. And, in its sprouted form, sulforaphane is found in concentrations from 10 to 100 times greater than detected in mature plants.

Here are the top six benefits of adding more sulforaphane into your diet: >

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If you have to have twelve and-a-half minutes to spare, we recommend watching Tom Malterre’s TED Talk.

You can find it on YouTube by searching for “Broccoli – the DNA whisperer.”

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No. 3 LOWERS CHOLESTEROL A study completed in 2015 demonstrated a significant reduction of LDL cholesterol, the stuff often called “bad cholesterol,” in those participants eating 100 grams per day of broccoli sprouts. At the same time, a marked improvement of oxidative stress markers was found.

No. 4 IMMUNE BOOST The presence of sulforaphane in mice was shown to increase the activity of natural killer cells as well as enhancing overall immune function. While the mice were reluctant to add broccoli sprouts to their cheese, there is a good case to be made that we ought to reach for the green stuff more often than we do.

No. 1 DETOXIFICATION Through a complex pathway, broccoli sprouts boost the antioxidant capacity of our cells by acting as a potent inducer of what is known as Phase 2 enzymes. In layman’s terms, it helps our body rid itself of waste build-up. Also, it acts to increase cellular glutathione levels, which is produced and consumed by every cell in our bodies and is sometimes referred to as “the mother of all antioxidants.”

No. 5 PROTECTS THE SKIN In one study, sulforaphane extracts from three-day-old broccoli sprouts were applied to the skin and compared to a control group where it was found to reduce overall oxidative stress and erythema (skin redness) when exposed to UVA radiation.

No. 2

No. 6

COMBATS CANCER

IMPROVES COGNITIVE FUNCTION

Joseph Cohen, writing for his popular health blog selfhacked.com, makes the bold statement: “Of all the molecules I’ve studied, sulforaphane and broccoli sprouts are the most promising at preventing and killing cancer.” He goes on to point to research indicating that diets rich in sulforaphane, three-to-five servings per week, decrease the risk of cancer by 30 to 40%.

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Fascinating results were documented in a study completed last year that found sulforaphane increase neuronal BDNF in mice, which is a factor that supports the survival of existing neurons and encourages the formation of new neurons and synapses. Research in this area is in its infancy, but shows promise. >

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IN T R O S P EC I A L 2 WE EKS FO R $ 30 Grow Your Own The best, most potent, highest sulforaphane content serving of broccoli sprouts can be found in the ones you grow yourself.

Here is how to do it in 10 easy steps:

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1. Place 2 tablespoons of broccoli sprouting seeds in a wide-mouthed quart jar. You can find the seeds online at sites such as seedsnow.com.

2. Cover seeds with a few inches of clean, filtered water and cap with the sprouting lid.

3. Store in a warm, dark place overnight.

4. The next morning, drain the liquid off and rinse with fresh water. Be sure to drain all the water off.

5. Repeat this process twice daily. Continue to store your seeds in a warm, dark place. After a few days, the seeds will start to break open and grow.

6. Eventually, the sprouts will be an inch or so long and have yellow leaves. At this point you can move the sprouts out into the sunlight.

7. Continue to rinse them 2 times a day until the leaves are dark green. Now they are ready to eat!

8. This whole process will take about a week. Be patient. It may not seem like anything is happening, but they are growing.

9. Once they are ready, replace the sprouting lid with a standard mason jar lid and store in the refrigerator.

10. Serve on top of salads, stirred into soups, or as garnish for your meals. SLO LIFE

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| TASTE

BEFORE I became fascinated by fine food and drink many years ago, my culinary tastes ran more Bugles-andBud-Light than boeuf bourguignon. Foodie fever set in slowly as I took tea in Kyoto, downed street tacos in Mexico, hunted porcini in Austria, and took a sincere interest in the local liquid gold of our Edna Valley and Paso Robles wineries. In those days, every trip, morsel and sip maintained the fever pitch.

Today, food, wine, and la dolce vita represent much more than my passion: they’re my profession. But, to paraphrase Albert Einstein, the more I learn, the more I realize how much I don’t know.

As I visited three San Luis Obispo County establishments where the line blurs between dining and teaching, I experienced new flavors, methods, and cultures, along with my fellow participants, from the comfort of a perch at the kitchen counter. The outcome? A full belly... and a renewed hunger for more. >>

EAT, DRINK, AND BE EDUCATED Want to go deeper with your dining? Look no further than these three establishments that deliver a side of a-ha! with each dish.

BY JAIME LEWIS 80

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JAIME LEWIS is a world traveler, and food writer, who lives in San Luis Obispo.

HOME TO EDNA VALLEY’S MOST .

DRINK IT ALL IN.

Early Entrance & Exclusive Spirits Tasting

All-inclusive Tastings

featuring Rio Salinas with Louie Ortega

C H A M I S A LV I N E YA R D S . C O M 7 5 2 5 O R C U T T R OA D • S A N L U I S O B I S P O, C A 805-541-9463 TA S T I N G R O O M O PE N 1 0 A M - 5 P M DA I LY

A Family Friendly Event benefiting United Way of San Luis Obispo County

Joan Gellert-Sargen

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THE ROGUE CHEF “We have fourteen courses tonight,” announces Chef Ricky Odbert to the diners at Six Test Kitchen, the haute cuisine six-seat teaching restaurant he established in his parents’ Arroyo Grande garage.

(Yes, you read that right.) “We’ll explain each one as it comes.”

A couple of local boys, Odbert and Chef de Cuisine, Matt Corella, both cooked in cosmopolitan kitchens and returned to proselytize tasting menus and modern creative dining on the Central Coast. To afford such ambitions, in 2015 Odbert made the most of what he had: two supportive parents and the use of their garage. Thus was Six Test Kitchen born.

Plated, each of Odbert’s dishes reads like a work of architecture, constructed just inches from where my husband and I sit with our fellow diners. In just one or two bites, the balance of flavor, texture, and aroma is transporting: arctic char, pickled turnips, sourdough, and dill take me on a quick mental jaunt to Oslo, while an onion tuile filled with artichoke mousse and dehydrated olives calls up an autumnal walk through an ancient forest.

Guests are encouraged to bring their own wine for the meal, but around the eighth course, Odbert and Corella crack open the good stuff: a 40-ounce bottle of MGD High Life, poured equally between two plastic kitchen containers with much ceremony. “It’s tradition,” Odbert says. $740 per party of six, wine and gratuity not included.

Reservation required. >>

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Sleep Under the Stars, Connect with Nature, Be Creative

swimming . hiking . arts & crafts . outdoor cooking . tomahawks . backpacking . nature exploration drama . archery . skits . songs . games . nightly campfire . team building . leadership development

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Since 1941

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info@campnatoma.org

Enhancing elegant spaces with technology.

RESIDENTIAL • COMMERCIAL • FITNESS • HOSPITALITY • OUTDOOR

(805) 540-5115 • www.abovegradeautomation.com

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THE MASTER OF WINE Don’t get me wrong: I can still boogie with Bud Light and a bag of Bugles. When matched with the right time, place and people, I firmly believe any food can transcend the sum of its parts.

Sommeliers work hard on the restaurant floor, but I’d venture that none works as hard as Ian Adamo of Somm’s Kitchen in Paso Robles. Since opening in March 2017, he’s comprised almost a one-man show responsible for the feeding, drinking, and curiositysating of fourteen people per seating at his horseshoe bar.

While the theme at Six Test Kitchen might be boundary-pushing reimagined cuisine, Somm’s Kitchen goes in for classic luxury of an Old World persuasion. Adamo is the stuff that Michelin stars and James Beard Awards were made for (quite literally: he earned both for his work at Lampreia in Seattle and cut his teeth at Le Cirque and Daniel in New York), but even as he pours me a flute of Russian River Valley bubbles and slides a slab of pink foie gras my way, his approach is as casual and easygoing as any bartender worth his or her (Maldon flake) salt.

Throughout my six-course dinner with wine pairings—including sous vide carrots with thyme, lamb with veal demiglaze and raspberries, and flourless chocolate torte—Adamo mines his extensive experience to provide a sense of place: how the vines are grown, how the ingredients are harvested, what the culture is like.

But for all his expertise, Adamo’s approach remains simple. “When you come here I want it to be like you come to my home,” he says.

“Good food, good wine, and good people.”

Bites and starters $5-18; Mains $14-28; International and local wines available by the glass and bottle. Reservation required. >>

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770 Capitolio Way . San Luis Obispo 805 549 0100

ENJOY THE VIEW

805.242.2059

WWW.MONARCHWINDOW.COM

4420 BROAD ST. STE. B

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THE CULINARY REFUGE At a “Mastering Meats” class at Refugio Kitchen in Paso Robles, the aroma of beef hangs thick on the air. “Obviously you guys are interested in meat,” says Brigit Binns, the proprietor and prolific cookbook author with bylines on Williams-Sonoma and Sunset Magazine publications, among others. “I am, too, so let’s get started.”

The kitchen is bright, colorful, and contemporary, with a massive island and cooktop where Binns demonstrates; behind her, a small team of helpers tosses lettuces, slices standing rib roasts, and collates a booklet of recipes for me and my fellow students to take home. Amy Butler of Ranchero Cellars pours a vertical flight of Carignan wine for each course while Binns describes how to reverse-sear ribeyes, purchase a meat thermometer, render beef fat, and time each dish for entertaining. Along with the wine, her expertise augments each plate of roast beef, tangerine and arugula salad, NY steak with board dressing, and standing rib roast with pepper jelly-red wine reduction sauce that we savor.

“Caramelization of meat is called the Maillard Reaction,” she says, lifting a NY steak from the grill pan. Midway through describing the process she pauses and smiles. “You didn’t know you were going to get a science class with your steak, did you?”

Demonstration classes $115; hands-on classes $125. Both include a welcome glass of local wine followed by several tastes of one wine producer. Reservations required. SLO LIFE

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| KITCHEN

SALMON SALAD With its mild flavor and versatility in food pairing, salmon is an easy ingredient to incorporate into this health-conscious meal. The crisp crunch of fennel and carrots refresh when combined with marinated baked salmon all topped with an Asian-inspired vinaigrette.

BY CHEF JESSIE RIVAS

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!

JESSIE’S TIP: The cooked salmon can be served hot or cold on the bed of greens depending on your preference.

Local Harvest

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SALMON SALAD 1 lb salmon fillet cut into 4 pieces Marinade: 2 Tbs miso paste 1 Tbs olive oil 1 Tbs rice wine vinegar 1 tsp lime juice ½ tsp black pepper

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Salad Mix: 6 oz mixed greens 1 oz shaved fennel 1 oz julienne carrots ¼ cup broccoli florets ½ oz pickled or raw red onion slices 2 oz chopped roasted peanuts Salad Vinaigrette: 3 oz soy sauce 1 ½ oz canola oil 2 Tbs dijon mustard 2 Tbs lime juice ½ oz sesame seed oil 1 tsp minced garlic 1 tsp minced ginger salt and pepper to taste

Gift Packages Available Healthy, Convenient, Affordable Weekly or Bi-Weekly Deliveries Local Fish + Honey + Olive Oil No Contract Required 4 Box Sizes

To make vinaigrette, mix all ingredients in blender.

For the salmon fillet, mix all the ingredients for the marinade in a mixing bowl. Let stand for at least 20 minutes. Once marinade has rested, whisk again and pour over salmon and let marinate for up to one hour. After salmon has been in the marinade, set on a baking sheet lined with parchment paper. Bake in 400° oven until golden brown, about 15 minutes. Let rest for 10 minutes.

JESSIE RIVAS is the owner and chef of The Pairing Knife food truck which serves the Central Coast.

Toss salad with vinaigrette and separate into four salad bowls.

Top each salad with baked salmon fillet.

Garnish with toasted sesame seeds. SLO LIFE

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| WINE NOTES

I first wanted to understand why bottles are labeled by the regions in which they are grown. Only a few bottles had a grape varietal listed on them. Little did I know that each region grows certain grape varieties in a certain style. These regulations, called appellation d’origine contrôlée or AOC in France, restrict what can or cannot be done in making wine; other countries have similar restrictions. I was appalled! Those poor countries were so limited! “You need to break free from this tyranny and fight for freedom,” I wanted to say to them. “Revolt!”

The more I listened and had conversations with industry experts, the more I realized that these rules were not merely restrictive, but actually helpful. It’s like an ancient secret. Knowledge about the processes is preserved. Medieval monks in Burgundy, for example, noticed after many years of observation, that certain types of grapes flourished in certain parts of the land. The variety of slopes, soil types, and pockets of fog produced grapes and a wine that makes it taste Burgundian.

Some plots of land were more favorable for grapes than others and are classified according to quality. For instance, Gran Cru and Primer Cru basically mean best land. Watering restrictions reflect the rainfall of the year. The grape’s life is unique to this year, time, and place. It is reared by the vineyard managers, picked, and then passed to a winemaker. This journey, the good and the bad that happen along the way, reflect a taste that you would expect from this particular region of the world, with subtle differences from year to year. This is the concept of terroir.

TER-WAH?

Growing up in California, my parents would take me wine tasting. While not connoisseurs nor experts, they had an appreciation for wine and enjoyed the experience. By the ripe old age of 16, I could identify a handful of wines and had an idea of their basic characteristics.

BY ANDRIA MCGHEE

W

ith my curiosity piqued for all things related to viticulture and oenology, one of the aspects that took me by surprise was the idea of terroir (ter-wah). About ten years ago, I stood in a wine shop in London while a shopkeeper was amused by my lack of knowledge on the subject. He must have enjoyed how green I was because instead of rolling his eyes, we discussed terroir in that small, cramped room surrounded by wine bottles cased on the walls and in crates on the floor.

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So, what does this mean on the Central Coast? Grape growers and winemakers have some regulations of their own, but overall have more freedom to use techniques and technology to get the wine they desire.

With freedom comes risk. Sometimes it works, and sometimes it doesn’t.

Winemakers here are collaborative and ready to try new methods to make a wine that is amazing. This is the American way. We question. We try new things. We innovate and thrive when we learn from each others’ wisdom and experiences.

At the end of the process, it’s a small miracle the wine has made it to our glass. The end product, when finally enjoyed, is a true reflection of its journey, not so dissimilar to our own. Many factors influence its life. Where it is raised, those with whom it comes in contact, its trials through storms, and survival of sicknesses. As we understand this about each other, we can understand this about a wine. These all shape its future, as it does ours. The bottle is a reflection of many hands that have nurtured it with hours of labor and love. The wine at its opening is a true celebration of the life that it has lived and the lives that it touches.

When you crack open your next bottle, think of its local journey. The dust or mud that you trekked through on a hike today may share soil with vines nearby that gives your Sangiovese its earthy taste. The same sea spray from your day at the ocean may have floated to a nearby vineyard to cool the grapes to help your Sauvignon Blanc with its crisp apple taste. The generous sun you’ve enjoyed slowly warms Syrah grapes giving it a nice blueberry flavor in your glass. This wine reflects our wonderful life here on the Central Coast. SLO LIFE

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

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| BREW

SOCIALLY CONSCIOUS

SUDS

Beer is made with three basic ingredients, at least according to the Reinheitsgebot, the “German Beer Purity Law” of 1516: water, hops, and barley. This law is so old they didn’t even know that yeast was the magic doing all the work! I don’t see any mention of chicken wings or tri-tip on that list, so why do I keep seeing vegan beers touted by the more socially conscious breweries? The answer may surprise you.

H

BY BRANT MYERS

aving just returned from a beer tourism conference in Vermont, you can believe that the 300+ international attendees consumed a fair bit of beer either purchased locally, driven in, or flown to our hotels. I may be in the minority, but I had a beer made with lobsters and one with oysters in the same night (think lemony and salty). More commonly, you might find a beer with maple syrup and bacon at your more adventurous bottle shops, or even lactose (milk sugar) used to sweeten up a stout much like creamer in your coffee, but a very common ingredient could be as seemingly innocuous as honey. At this point, we are all at least vaguely familiar with the general definition of veganism: the non-consumption of any foods that are a product, or by-product, of animal origins. Even small amounts of adjuncts used for subtle flavors, such as honey or milk, can deter vegans from enjoying a beer. However, there is one animal by-product that can be found in many beers, but you would never know it.

What do Skittles and parchment paper have in common? If I had a dollar for every time someone has asked me this question, I could buy a bag of Skittles. The answer is that they both utilize animal by-products during the brewing process. Refining agents help in achieving clarity of your beer by attaching themselves to flocculates and weighing them down to the bottom of the fermenter, essentially leaving only clear beer left for consumption.

The most widely applied one being gelatin, which is used in many foods and especially chewy candies. Gelatin is created from the bones of animals and is definitely not vegan-friendly. A lesser utilized method is a product of fish bladders called isinglass. Naturally a bit more difficult to process, isinglass is traditionally used in British cask ales, so we don’t see much stateside. Same goes for its use in parchment paper reconstruction and repair. If I had a dollar for every ancient manuscript I’ve repaired…

So, what is the alternative and who is using it? Despite the eightfold price increase over the aforementioned methods, many breweries are opting for a synthetic product called BioFine Clear. 7Sisters Brewing in 92

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San Luis Obispo, near Trader Joe’s, has recently partnered with SLO Vegan Guide to showcase themselves as a completely vegan brewery, ensuring that every beer they make is accessible to all visitors, regardless of dietary restrictions. If vegan beer wasn’t enough of a draw, then check out their food samplings that includes a grilled cheese sandwich made with cashews, vegan chili, and my favorite—their house-made pickled vegetables. Just the right amount of tang and salt to pair with any of their beers. Fun fact: If you eat veggies while drinking, they pretty much cancel each other out.

Although not advertising their vegan-friendly beers, you can head over to Libertine Brewing on Broad Street where they also exclusively use BioFine for their beer clarification and have tater tots to die for. Plus, they use locally sourced fruit in many of their beers, so it’s practically health food. Central Coast Brewing’s head brewer Brendan Gough creates vegan beers during this part of the process, but you may also see some lactose used in certain beers. Noelle DuBois of Bang the Drum Brewing also confirmed that they use BioFine in most of their beers, but use other agents particularly to help remove gluten from their gluten-free beers; and I’m pretty sure I’ve seen some Milk Stouts on their menu board. Check out their core beers, King Mate, Das Weiss, and Draca to see how good vegan can taste.

It’s very likely you’ve had a vegan beer without even knowing it, so don’t let it dissuade you in your choices. And if you still want to get your carnivorous fix, we have good intel that IPAs pair well with beef jerky. So, grab a vegan friend and head to your local brewery because you have a strong social consciousness—and a stronger thirst. SLO LIFE

BRANT MYERS is owner of Hop On Beer Tours, a concierge service for craft beer enthusiasts along the Central Coast.

Not only is Dr. Daniel’s office located conveniently close to San Luis Obispo High School, there’s no better place to get your perfect smile!

S p e c i a l i z i n g i n S m i l es

Dr. Daniel Orthodontics 1356 Marsh Street . San Luis Obispo (805) 543-3105 . drdanielortho.com APR/MAY 2018

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ART AFTER DARK Every first Friday, hundreds of visitors converge on downtown SLO to see new art exhibits and add to their growing collections. With dozens of galleries and non-traditional exhibit spaces, it’s SLO’s favorite night of the month to celebrate art.

April 6 // artsobispo.org

APRIL

EROICA CALIFORNIA Eroica California offers a most memorable cycling experience—a weekend of cycling entertainment including an ocean view ride with various route lengths and a Concours d’Elegance for vintage bicycles.

CONCOURS Eroica California will organize a Concours d’Elegance for vintage road bicycles. Awards include Best in Show, Best Bianchi, and many other special categories.

MORRO BAY YARD SALE Shop at over 300 different sale locations and find treasures you didn’t even know you needed. This is a fun reason to come to Morro Bay and spend time perusing the sales to find nearly anything you can imagine.

April 6 - 8 // morrobay.org

WINE 4 PAWS Join in on the fun to raise funds for Woods Humane Society—choose from over 80 local wineries, breweries, and olive oil producers. Visit any of the participating Wine 4 Paws tasting rooms and enjoy the bounty of the Central Coast while supporting a great cause.

April 7 - 8 // wine4paws.com

KORESH DANCE COMPANY Enjoy an evening of contemporary works that are highly technical and deeply resonant. The troupe is widely recognized for its superb technique and emotionally-compelling appeal, promoting highspeed attack and gestural diversity drawn from Graham technique, Luigi jazz, classical ballet, hip-hop, and Israeli folk dance.

April 14 // pacslo.org 94

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NOVO Want to experience the most challenging and spectacular gravel roads of the Central Coast of California? Join NOVA Eroica California. A group ride event with fun, timed segments open only to road and gravel bicycles.

Starting separately from the Eroica classic event, NOVA Eroica takes a step beyond vintage to celebrate the beauty of fatigue and the thrill of conquest also on modern bikes.

CAMPING Tents and RVs are able to stay at the Paso Robles Event Center during the weekend of Eroica California, at the center of the festivities. The entire festival, Saturday night dinner, and the ride start and finish will be held on site at the Event Center for the first time this year, making camping the perfect option for those wanting to stay close to the festival.

April 14 - 15 // eroicacalifornia.com

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SHEN YUN This epic production immerses you in stories reaching back to the most distant past. You’ll explore realms even beyond our visible world.

Featuring one of the world’s oldest art forms— classical Chinese dance—along with patented scenographical effects and all-original orchestral works, Shen Yun opens a portal to a civilization of enchanting beauty and enlightening wisdom.

April 17 – 18 // pacslo.org

TERRANCE SIMIEN & THE ZYDECO EXPERIENCE For 35 years, two-time Grammy Award-winning artist Terrance Simien has been shattering the myths of what his indigenous Zydeco roots music is—and is not. Leading his skilled Zydeco Experience band, Simien has shared studio and stage with the likes of Dave Matthews Band, Los Lobos, Robert Palmer, and Paul Simon to name a few.

April 20 // pacslo.org

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MIRACLE MILES FOR KIDS The 15th Annual Miracle Miles for Kids helps to meet critical needs of over 1,800 children, youth and families served by Family Care Network annually.

This beautiful 10K (6.2 miles) race course runs along the water’s edge from Morro Rock to the Cayucos Pier.

April 21 // mm4k.com

RODEO AND THE CRUCIBLE Join the Civic Ballet of San Luis Obispo for Drew Silvaggio’s contemporary retelling of Agnes De Mille’s celebrated ballet, Rodeo, a love story set against the backdrop of the trying times of the great American Dust Bowl. Civic Ballet will also present their bewitchingly creative adaptation of Arthur Miller’s award winning play, The Crucible.

The Crucible is made modern and relevant through Silvaggio’s masterful use of film, video, contemporary music, and modern choreography.

April 21 -22 // pacslo.org

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CRUISIN’ MORRO BAY CAR SHOW Celebrate the 21st Anniversary beginning Friday with Cruise Night as classic and other rare cars cruise past. Continue the party on Saturday and talk with the car owners. The event wraps up on Sunday morning with awards.

May 3 - 6 // morrobaycarshow.org

MAY live the

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LOST IN YONKERS Winner of the 1991 Pulitzer Prize for Drama, this memory play by America’s great comic playwright is set in Yonkers in 1942. Ne’erdo-well Eddie deposits his two young sons on his stern mother’s doorstep when he takes to the road as a salesman. The boys are left to contend with Grandma Kurnitz, their sweet Aunt Bella (and her secret romance), and with their Uncle Louie, a small-time hoodlum in a strange new world called Yonkers.

May 4 -20 // slorep.org

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WINE WAVES & BEYOND Come celebrate the best that Classic California has to offer. Enjoy three days of unforgettable events that embrace the love of California’s traditional surfing lifestyle and culture along with exceptional wine and food. Experience Central Coast wines, artisan brews, local California farm-fresh and seaport-inspired cuisine, as well as great music, art, and the amiable coastal community.

Wine, Waves & Beyond events take place at several scenic venues throughout Pismo Beach and at the Fremont Theater in San Luis Obispo.

May 4 - 6 // winewavesandbeyond.com

FLAVOR OF SLO At this all-inclusive event, you’ll enjoy sampling some of the best food, wine, and beer the Central Coast has to offer, at the beautiful and historic Mission Plaza in San Luis Obispo.

Entertainment includes live music from Rio Salinas featuring Louie Ortega. Each year this event raises thousands of dollars to benefit United Way of San Luis Obispo County, which seeks to create lasting change in the community by focusing on the building blocks for a good life: education, health, and financial stability.

May 5 // flavorofslo.org

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Dr. Arnie Horwitz

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INSIDE THE OLIVE Taste like the pros and look behind the scenes of this emerging California specialty crop. Learn olive oil’s place in history and explore why this ancient food is gathering so much attention today, from health benefits to fraudulent products, farming methods to breadth of use. Events include: a farm tour, making your own body scrub with Life Elements Founder Martha Van Inwegen, and cooking advice from Chef Jacob Lovejoy as he prepares brunch.

May 6 // farmsteaded.com

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MAY OKLAHOMA! One of the greatest musicals of all time, Oklahoma! marks the first collaboration between Rodgers and Hammerstein and changed the landscape of musical theatre as the first fully integrated musical play that blends song, character, plot, and dance into one seamless work.

Considered by many to be the single most influential American musical work, when Oklahoma! opened in 1943, it instantly established the modern American “book musical” formula and served as the model for Broadway shows for decades to follow.

May 12 - 13 // operaslo.org

SENIOR DISCOUNT . Mon & Tues 10 to 2 . $15

1351 Monterey Street . San Luis Obispo (805)783-2887 . clippersbarber.com

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ANTIQUE STREET FAIR Enjoy springtime while seeking out something old and something new. There is something for everyone at this sale.

Downtown Cayucos becomes a pedestrian zone while browsers and shoppers can checkout the many goods and cuisine being offered by local and visiting vendors. And new this year, antique trailers will be parked on the bluffs for viewing.

May 6 // cayucoschamber.com

PASO ROBLES WINE FESTIVAL Now in its 36th year, Wine Fest is a Paso Robles tradition when wineries bring the Paso Robles region to one central location for two days of events in the Downtown Park. Venture into wine country for events at more than 100 wineries all weekend long. Enjoy a Grand Tasting, Reserve Event, Winemaker Seminar, Big Bottle Dinner, and Winemaker Dinner.

May 17 - 20 // pasowine.com

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HOMECOMING starts with a home.

BHGREHaven.com For generations, people have turned to Better Homes & Gardens for guidance on how to live the lives of their dreams. From skyline to shoreline and everything in between, Better Homes and Gardens Real Estate Haven Properties is here to help you find the perfect home in which to bring those dreams to life.

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