Grist for the mill

The Service Issue

By Jaime Lewis / Photography By Barry Goyette | Last Updated March 01, 2018
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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

Old Economy: Service Across SLO County

Longstanding establishments and the people on whose shoulders we drink and dine.

Patience and Kindness, Big Time: Longtime Servers Talk Shop

Tricks of the trade from three of SLO County’s most beloved servers

SLO County Cattlewomen: The Past, Present and Future are Female

“These cattle are our family” Susan explains, “and there’s nobody that cares more about the land and these animals than the people who work...

The Healing Power of Food

“Through food, I hope to bring some goodness to their hospital stay.”

Buzzing Along

Diligence and drama in the life of the honeybee.

The Inside Scoop: A SLO County Industry Night Guide

Insider guide to Industry Nightspots

Small Bites: Spring, 2018

Bite-sized things to know from around SLO.

Roasted Beet, Kale and Edible Flower Salad with Honeycomb

This salad, developed by Seth and Zina Engel of Loo Loo Farms (, brings acidity, sweetness, crunch and color to your spring plate.

Beet Leaf Pesto

Online exclusive recipe from the Spring 2018 issue.

Ancient Grain Bowl with Farro, Turmeric Cauliflower, and Pan-Fried Halloumi

Ethiopian Blue Tinge farro is an ancient grain that not only packs a major protein and antioxidant punch, but is also hearty, comforting, and seriously delicious. Best of all? It’s grown...

Strawberry Rhubarb Crisp

When it comes to strawberries, farmer Jerry Rutiz knows his stuff. During peak production, Rutiz Farms ( sells up to 100 flats per week through the farmstand, u-pick and...

Southwestern Baked Tilapia with Chimichurri Sauce and Charred Tomatoes, Cuban-Style Black Beans and Rice

Recipe from Sierra Vista Regional Medical Center in San Luis Obispo.

Ranchero Style Chili

Recipe from Larder Meat Company.
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