The Service Issue
In the Spring, 2018 Issue.
At the age of nine, I took a cooking class and a sewing class through my local 4-H club. That year, I learned how to transform avocados, salt and limes into guacamole, how to thread my sewing machine and press a crisp hem. Today, I can do both blindfolded.
I recently discovered that 4-H was founded in 1902 by A.B. Graham, a man who witnessed how the Industrial Revolution left young people without the practical wisdom to become the successful agriculturalists and homekeepers of the future. Today, his legacy teaches millions how to invest in concrete skills for the betterment of society, as reflected in the 4-H motto: “I pledge my head to clearer thinking, my heart to greater loyalty, my hands to larger service, and my health to better living, for my club, my community, my country, and my world.”
In this issue, we turn our focus to those who make service a lifestyle: from a chef who goes above and beyond to feed those admitted to Sierra Vista Hospital, to three beloved longtime SLO County servers. We talk tipping, Yelping, industry night specials and how to help a friend in need, and we show gratitude for the hard work of the SLO County Cattlewomen’s Association, as well as that of the humble honeybee. To cap it all off, we present photos by Barry Goyette capturing the grit of our local service industry, upon whose broad shoulders our every restaurant meal rests.
Jaime Lewis - Managing Editor
P.S. It’s not lost on me that, in a neighboring county, many folks must rely on the services of others in ways they never could have anticipated. We dedicate this issue not only to victims of the Thomas Fire and Montecito mudslides, but to those who showed up (and continue to show up) to relieve their burden, including legendary Chef Jose Andres, whose World Central Kitchen fed first responders and the displaced. To contribute to World Central Kitchen, please visit WorldCentralKitchen.org/donate.