Emilie Goldstein talks about how she became Big Sky Cafe’s pastry chef and executive chef, how she lost 160 pounds after gastric bypass surgery, and about her dream of owning a farm.
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Damian Camacho sits down to discuss the kindest people he’s served in 10 years at Novo Restaurant, how downtown San Luis Obispo has changed, and how a good server (and a good DJ) can read a room.
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James Ontiveros discusses tasting Lane Tanner Pinot Noir after crushing a case of Coors, how he planted a vineyard on his parents’ property while still a student at Cal Poly, and the experience of coming from the family that settled the Santa Maria Valley.
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Sommelier Jenna Congdon tells how she started as a preschool teacher, why she thinks Riesling is the greatest wine variety, and how motherhood and her career compete for time.
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Cookbook author Brigit Binns discusses how she was kicked out of boarding school, worked on Wall Street, lived in England and Spain, and moved in with her mother while writing a slow cooker cookbook in just two months.
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Feben Teffera talks about how her Ethiopian food pop-up sold out in 10 minutes, why she chose to be herself instead of trying to fit in, and how the way she feeds her son reflects (and challenges) her values.
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The Spencers let me visit their Windrose Farm to talk about on-demand farming for chefs, how their partnership has weathered decades of hard work, thoughtful development and farmland preservation in the U.K., and how Barbara played cello in the pit for The Phantom Of The Opera to seal their farming fate.
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Alyx Gille talks about baking with weed and CBD, her Rastafarian mother, cooking for private clients in Ireland, and whether or not culinary school is a good idea for aspiring chefs.
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Jensen Lorenzen tells why he didn’t graduate from college (despite having only one more quarter to go), why he believes in thinking inside the box, and about why he started a local meat CSA after shuttering his restaurant The Cass House.
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Baker Dan Berkeland describes the diversity of his idyllic childhood in Inglewood, how he tries to re-create it through baking bread, and how he learned how to cook in Italy.
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