Recent Work

CENTRAL COAST CREATIVES CLUB

Hey, hey. I've started a club: The Central Coast Creatives Club—I created the club out of my desire to meet fellow creatives. The Central Coast Creatives Club is a group of like-minded creatives who highly value community and collaboration. Club members gather at monthly meetups to connect, discuss their current projects, develop unique collaborative opportunities, cross-promote each other's work, provide advice, and have a damn good time! I hustled over the past few weeks working on branding, copywriting & content, custom Squarespace development, email marketing (monthly newsletters), graphic design, photography, website design so that everything could be ready for tonight's first meetup :) I love meeting new people and I'd love for you to join the club!

 

THE CENTRAL COAST CREATIVES CLUB IS A GROUP OF LIKE-MINDED
CREATIVES WHO HIGHLY VALUE
COMMUNITY & COLLABORATION.

CLUB MEMBERS GATHER AT MONTHLY MEETUPS TO CONNECT, DISCUSS THEIR CURRENT PROJECTS,
DEVELOP UNQIUE COLLABORATIVE 
OPPORTUNITIES,CROSS-PROMOTE
EACH OTHER'S WORK, PROVIDE ADVICE, & HAVE A DAMN GOOD TIME!

CHECK OUT THE
CREATIVES DIRECTORY FOR A FULL
LINEUP OF OUR CREATIVE COLLECTIVE.

JOIN OUR CREW;
BECOME A MEMBER!

MEMBERSHIP BENEFITS

Your Central Coast Creatives Club member profile in the creatives directory page 
does the networking work for you (24-7)!

Exposure on the creatives directory page drives traffic to your portfolio, website, and/or 
online shop!

Make new like-minded friends and form relationships with
fellow-entrepreneurs 
through monthly meetups!

Increased awareness of your skill set for potential work trades, unique collaborations, and 
word-of-mouth referrals!

STEP 1

Becoming a Central Coast Creatives Club member is a cinch!
Please send an email to Kendra Aronson  (kendraaronsoncreativestudio@gmail.com)  with the following information for your club member profile:

• Full name
• Creative title
• Name of business (if applicable) 
• Short bio about yourself, your business, your skills (1-3 paragraphs)
• Links to portfolio, website, and/or online shop
• Email address
• Telephone number
• Portrait (high res photo please!)

STEP 2

Please send a one-time  $25 payment* via Paypal to →
kendraaronsoncreativestudio@gmail.com

*This payment helps offset the costs of the website hosting fees and site maintenance (both paid and provided by Kendra), thanks so much!

 

STEP 3

Check out our meetups page for the next gathering and sign up for our newsletter to stay in the loop!


THE CENTRAL COAST CREATIVES CLUB MEETUPS ARE CASUAL HANGOUTS MEANT TO FOSTER FRIENDSHIPS
& FUTURE COLLABORATIONS.

 

Want to see more? 
View → other recent work

Want to scope out my services?
Click → Kendra Aronson Creative Studio.

Want to collaborate on a project? 
Get in touch → contact page.

Q & A WITH THE EDITOR & FIELD TO VASE FLORIST ORANGE BLOSSOM CREATIVE

Editor Kendra Aronson here again! I’m back with my bimonthly Q & A column showcasing florists that I highly admire in the field-to-vase movement. Today I’m shining the spotlight on a florist in my neck of the woods—San Luis Obispo, California. Orange Blossom Creative designer Krysti Jerdin began exploring her passion for floral design in 2012. Her floral arrangements are wild and abstract, with lots of contrasting elements and textural curiosities. Often times Krysti will pair lush showcase flowers with twigs, branches, berries, seedpods, and spent blooms. She never recreates the same arrangement twice and always offers up her bouquets in unique vessels that are truly one-of-a-kind! Check out previous Q & A posts and stay tuned for the next one in two months! Check out the original post on Field to Vase!

WHAT IS THE MOST EXCITING OR CHALLENGING ASPECT ABOUT DESIGNING WITH SEASONAL FLOWERS?

The most challenging thing about designing with seasonal flowers is also the most exciting thing about designing with seasonal flowers—you never know exactly how it’s going to work out! You have to be grateful and ready for whatever Mother Nature is going to provide. For example, if you are planning on using peonies for a May wedding, you are relying on that particular season producing healthy peonies. Many factors come into play when arranging seasonally—pests, weather, drought conditions, soil conditions—you have to be ready to go to Plan B which is sometimes just as amazing as Plan A. Designing seasonally can definitely stretch my creativity!

Q & A with the Editor & Field to Vase Florist Orange Blossom Creative


by Kendra Aronson of Field to Vase 
& Krysti Jerdin of Orange Blossom Creative

What is your background?

I am a local girl who grew up here in San Luis Obispo County. My mom has a green thumb and has always enjoyed gardening, so I guess you could say that I have been hanging out in the garden my whole life. In addition to growing up around seasonal flowers and foliage, I come from a family of collectors of second hand and vintage objects. The passion for collecting unique things comes in handy for flower arranging—as many of the pieces I collect I use as flower vessels. I absolutely love filling a rusty can or weathered piece of pottery with a bouquet of seasonal blooms and twigs.

How and when did you start your floral business?

The idea of Orange Blossom Creative started many years ago—however did not officially start until the spring of 2012. I have always loved flowers, and loved giving flowers to friends and family. I found myself rearranging the ones I would purchase, adding clippings to enhance the arrangement from my own yard, and placing them in a special vessel (that I usually found at the second hand store). One of my friends said to me one day after giving her one of my floral creations, “you’re in the wrong business; you need to be creating with flowers!” A few years later I started Orange Blossom Creative.

What inspired you to become a florist?

My desire to design using things in nature; I have always enjoyed being outside, collecting rocks, leaves, twigs, and of course, flowers and foliage. Simply put it makes sense for me to create with flowers; in my humble opinion, it’s the best match ever—me creating with nature!

Where do your source your flowers?

I use only local and seasonal flowers—either from my own garden, local landscapes, or local flower farmers.

What does it mean to you to be part of the field-to-vase movement?

I am honored to be a part of the field-to-vase movement; I take my passion for using seasonal and local bounty in my arrangements very seriously. I feel being a blog contributor to Field to Vase provides me the opportunity to share and educate people about the importance of using seasonal flowers and supporting local flower farmers.

What sets you and your business apart from other local florists?

I do not recreate the same arrangement over and over again. When a client asks me to create several centerpieces, they will all be linked together by the elements in the arrangements, however they will be uniquely distinct by their individual designs. I never make the same arrangement twice. Additionally, I use reclaimed and rescued vessels for all my arrangements.

What is your design philosophy when it comes to arranging flowers?

Let the pieces in the arrangement do the talking. I find it is better to allow the flowers to move in the direction they want to. If I am looking for a certain style or feel in an arrangement, then I search out the stem or branch that naturally flows in that direction; I do not use wires or tape to force the arrangement.

How do you describe your flower arranging style?

Wild and abstract. I prefer to pair lush showcase flowers, with twigs, branches, berries, seedpods, and spent blooms—I love the contrast and texture of it. When I get ready to create an arrangement, I lay all the elements out and just go for it. Rarely do I plan out exactly what an arrangement is going to look like before I begin. Occasionally a client may provide me with an inspiration vision, but otherwise my style is to just go for it!

What are your favorite springtime flowers and why?

I love the cottage garden flowers: hollyhocks, delphiniums, garden rose, peonies, and wild flowers. I think I am drawn to them for their color pallet, it reminds me of a watercolor painting. Plus cottage flowers are just so romantic!

Thanks so much Krysti!
xo, Kendra.

KRYSTI JERDIN
Organic Flower Grower & Founder of Orange Blossom Creative
Website: orangeblossomcreative.com
Blog: orangeblossomcreative.com/blog
Email: orangeblossomcreative@gmail.com
Facebook: Orange Blossom Creative
Instagram: @orangeblossom1

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Q&A WITH THE EDITOR & FIELD TO VASE FLORIST WILDER FLORAL CO.

Editor Kendra Aronson here again! I'm back with my bimonthly Q & A column showcasing florists that I highly admire in the field-to-vase movement. Today I'd like to gush over Asha Renew of Wilder Floral Co., a talented florist and calligrapher in my charming little town of San Luis Obispo. Wilder Floral Co. is the cute little flower shop on the corner of Chorro & Pismo—you can’t miss the bold black painted building, the elegant gold lettered signage, and the classic striped awning. Owner Asha Renew creates the most breathtaking, luscious, whimsical floral arrangements. She sources her gorgeous goods from local growers and farms, including the speciality garden roses she has become known for. Additionally she supplements her seasonal arrangements with ingredients from SLOcal farmers’ markets and her own backyard cuttings. Check out previous Q & A posts and stay tuned for the next one in two months!

We, the creators at Wilder Floral Co., aim to brighten lives daily with wild, natural beauty. To achieve this, we bring you our latest creative offerings prepared with thoughtfully sourced, local products. We are committed to protecting nature and supporting our local farmers and therefore Wilder Floral Co. sources floral products primarily from local, California growers. Part of what adds to the appeal is the freshness of our cut flower selection. Our menu changes constantly to bring you the best that the season has to offer. We are proud to make lush, garden-style arrangements available to people for every day; not just weddings. Wilder Floral Co. arranges and styles flowers for a limited number of weddings and private events throughout California. Advanced booking of 9-12 months in advance is advised.
— Asha Renew of Wilder Floral Co.

Q & A with the Editor &
Field to Vase Florist Wilder Floral Co.

by Kendra Aronson of Field to Vase & 
Asha Renew of Wilder Floral Co. 
Photo credit: @asharenew

What is your background?

I’ve always been a creative and an artist. As far back as I can remember, I’ve always wanted to be the girl on the corner in some quaint beach town selling my craft. When I started my career path, I began as a graphic designer and illustrator. During that time, I worked on wedding styling and calligraphy as another creative  channel and artistic outlet. Over the years I realized that working with nature and botanical design kept pulling me in. I couldn’t get enough of it and that was when I realized this was my true passion. The natural progression seemed to lead me towards refocusing my creative efforts and sense of design towards floral design. I feel very fortunate to be doing my craft and something that I so dearly love in such a beautiful place. In many ways, opening up my corner flower shop has been a dream come true.

How and when did you start your floral business?

Wilder Floral Co. officially launched January of 2014. It all happened with a lot of hard work, planning, visualization, and goal-setting. Ultimately though, the universe seemed to align and everything seemed to just fall into place. Shortly after hosting my first pop-up shop for Valentine’s Day, I had the opportunity to open up my very first brick-and-mortar, and it just so happened to be on the established corner of Chorro & Pismo…where I had always pictured ending up. Already ahead of the goals I had set, I was ready to take the leap. And by May 1st, I held my grand opening. It felt so great to see all the dreaming and planning I had put behind starting my own brand materialize into a reality.

What inspired you to become florist?

One day, when I was six years old, the door bell rang. I eagerly ran to answer it but no one was there—except a small, colorful bunch of wispy, dainty wildflowers from the field at the end of our cul-de-sac. When I picked them up I noticed a handcrafted tag wrapped around their loose stems; writing similar to my own adolescent lettering read ‘Happy May Day’. From then on I've known I wanted to bring that type of love, natural beauty, and joy to others. I'll never forget that feeling.

Where do your source your flowers?

Wilder Floral Co. sources floral products primarily from California growers and currently the majority of our product comes from right here in San Luis Obispo County. We have so many wonderful local growers and farms including the specialty garden roses that we have become so well known for. In addition, I love to supplement ingredients from the local farmers' market and with my own cuttings right from my backyard here in SLO.

What does it mean to you to be part of the field-to-vase movement?

I care deeply about protecting our environment that so graciously gives so much to us.

What sets you and your business apart from other local florists?

I like to think of the customers’ experience at Wilder Floral Co.  similarly to a foodie experience at a high-end restaurant, where the chef has carefully selected a few artisanal menu items. The menu options at Wilder Floral Co. are very much based on what ingredients I’ve cultivated for the week. I love it when customers ask for the “designers' choice” when ordering. Understandably some customers might find it a little surprising that I don’t carry every requested flower or have things that they’re used to seeing at every Teleflora and FTD florist, but once they hear the reasons why, most customers seem to really embrace my very selective menu. I believe in a certain standard for the products I have, which specifically are locally sourced, and that standard follows the product all the way though to the end creation itself. It’s not what a lot of customers are used to from typical florists but I’m excited about how well received my style is and how much customers seem to appreciate my ethics.

What is your design philosophy when it comes to arranging flowers?

When I set out to create Wilder Floral Co. it wasn’t to open up another generic flower shop. Wilder Floral Co. was born out of the idea that high-end, luxury florals aren’t just for weddings. I believe people deserve well designed botanical beauty every day. As a company, I seek to challenge the idea that “florist”means carnations and stiff roses. I’m passionate about promoting a more natural and unique beauty such as what’s being seen on the wedding front, as available for the every day.

How do you describe your flower arranging style?

My design aesthetic is inspired by the natural world, using wild fruit or vines, and unique, fragrant, antique roses and elements that lend to organic textures and shape. It wouldn’t be unlike me to tuck a cluster of grapes or even baby tomatoes on the vine or bolted cilantro into a Wilder bouquet! Wilder Floral Co.  arrangements overall are romantic and lush with a balance between refined and natural imperfections. The arrangements themselves are distinctive and seasonal, using locally sourced and premium flowers.

What are your favorite springtime flowers and why?

I find most florists have a hard time answering the favorite flower question, but for me nothing comes close to a true English garden rose—the kind that are often depicted in old Dutch Masters paintings; petals upon petals, layered and unfolding to reveal a warm, Old Rose fragrance. They come in every color imaginable and so many different ruffled patterns and shapes. Every year I discover a new favorite variety. This year it is Wollerton Old Hall—a soft, creamy, chalice-shaped rose named after a private garden in the U.K. surrounding a 16th Century Hall.

What is the most exciting or challenging aspect about designing with seasonal flowers?

I get excited about going back to our roots and connecting or being in tune with nature. Designing with local or seasonal plants is a constant learning experience. Not just learning new plants or flowers that I otherwise would never have known, but I love to take it one step further and familiarize myself with the medicinal or healing properties of those plants as well. I think of it in the same way as if we ate only what was in season. It’s a more holistic, big picture way of thinking.

Thanks so much Asha!
xo, Kendra.

field-to-vase-contributor-profile-wilder-floral-co.jpg

ASHA RENEW
Owner of Wilder Floral Co.
Wedding/Event Floral Designer & Retail Flower Shop serving the Central Coast of California
Email: hello@wilderfloralco.com
Instagram: @asharenew
Facebook: Wilder Floral Co.

field-to-vase-contributor-profile-kendra-aronson.jpg

KENDRA ARONSON
Editor of Field to Vase
Writer/Photographer/Designer of the SLO Farmers’ Market Cookbook
kendraaronson.com
kendra.aronson@gmail.com
Instagram: @kendraaahhhhh
Facebook: Kendra Aronson Creative Studio


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View > other recent work

Want to scope out my services?
Click > Kendra Aronson Creative Studio.

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Get in touch > contact page.

LINKER WORKSHOP

CLIENT
Linker Workshop

Jamie Coxon built me a desk and I built him a website; work trades are the best trades! He is an artist, designer, and craftsman working with wood. He is always hacking away at new projects, keep up with his latest and greatest by following @linkerworkshop on Instagram.

KENDRA ARONSON
CREATIVE STUIO SERVICES


Copyediting
Custom Squarespace Development
e-Commerce shop
Photography

Website Design

FEEDBACK

Kendra developed the entire design with such finesse. I was so impressed with her ability to craft a beautifully engaging website.”
— Jamie Coxon

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Q & A WITH THE EDITOR & FIELD TO VASE FLORIST HUCKLEBERRY MARKET

Field to Vase Editor Kendra Aronson here! I’m starting a new bimonthly Q & A column on the blog to showcase florists that I highly admire in the field-to-vase movement. To kick things off I sat down with Carla Wingett and Karen Irwin, Co-Owners and Creative Directors of Huckleberry Market in San Luis Obispo, California. Huckleberry Market is a unique trifecta: one part florist, one part modern gift shop, and one part workshop space. First, the floral side of their business offers fresh bouquets, local flower deliveries, and flower memberships to local businesses and residences; they also provide full service floral design for weddings and events. Second, the retail goodies on their shelves are well-curated and highly sought-after: Rifle Paper Co. greeting cards, larger-than-life tillandsias from Grow NurseryFalcon enamelware serving trays and tumblers, Knot & Bow party packaging and office supplies, minimalistic geometric Little Korboose pillows, small batch granola from Grrrnola and small batch coffee from Handlebar Coffee Roasters…just to name a few! It’s the perfect one-stop shop for adding those fun touches when throwing intimate gatherings, sending little gifts to dear friends, or giving something special to a party hostess. One can even send flowers and retail goodies at the same time with their gift box deliveries! Tip: swap the flowers for plants and you got yourself a great man gift! Genius. Third, Huckleberry Market has become the go-to hub for creative DIY workshops on the Central Coast. In the past they have offered workshops on screen printing and floral design; and coming up in December they are offering workshops on hand letteringiPhone photography, and cheese plating! Both Carla Wingett and Karen Irwin are an artistic tour de force and I’m so excited to share with you our Q & A interview below! Enjoy!

Thanks so much Carla and Karen! Photo credits: Cameron Ingalls.

Q & A with the Editor &
Field to Vase Florist Huckleberry Market

by Kendra Aronson of Field to Vase & 
Carla Wingett and Karen Irwin of Huckleberry Market
 

How did you two meet?

We started out working together at a little flower shop in town, and realized we had almost the same exact style and love of all things crafty.
 

How and when did you start your floral business?

Huckleberry Market started out of our garages, before we had our new shop, after the flower shop we’d been working at together sold. We did weekly deliveries to local businesses and worked on renovating the building we moved into in the summer.
 

What inspired you two to become florists?

We’re both very into entertaining and making living environments and events special, and for both of us flowers are a very important piece of that. It’s so hard to replace this delicate, living element with anything else.
 

Where do your source your flowers?

Huckleberry Market sources its flowers from California growers, from all over. We work with a lot of different sources to get as much variety as possible, and we also forage for wild greens as much as possible. We’d much rather cut from our own gardens or friends’ gardens for unique, seasonal greens right here in town than have anything shipped.
 

What does it mean to you to be part of the field-to-vase movement?

We’re so happy that Field to Vase has taken on this very necessary moment back to locally grown flowers, and we’re honored to be associated with it. We work individually with each customer to educate them on the importance and benefits of using seasonal and local products, but Field to Vase is taking this conversation to a much larger scale, and we’re so grateful for their hard work and vision.
 

What sets you and your business apart from other local florists?

Huckleberry Market is not only a florist, we hope to provide our customers and brides with everything they might need to entertain or prepare for an event. We also love to work with brides who have decided to do all of the work themselves, we offer floral design training and all of the supplies they need to put their own flowers together.
 

What is your design philosophy when it comes to arranging flowers?

We love the way plants grow naturally, and so we like to let the flowers fall into the shapes they want, in natural and somewhat wild ways.
 

How do you describe your flower arranging style?

Our style is a freshly picked from the garden, organic, and simple.
 

What are your favorite springtime flowers and why?

Our favorite spring flowers are those that remind us of our beautiful California landscape. Lupines, poppies, and sweet peas all have such great natural forms that they look so pretty just on their own.
 

What is the most exciting or challenging aspect about designing with seasonal flowers?

We love working with seasonal flowers for so many reasons, it just makes more sense environmentally and economically. The best part is that they change, which is so much more fun than working with the same elements all year.

CARLA WINGETT & KAREN IRWIN
Co-owners and Creative Directors of Huckleberry Market
huckleberrymarket.com
hello@huckleberrymarket.com
f: Huckleberry Market SLO
i: @huckleberry_market

Want to see more? 
View > other recent work

Want to scope out my services?
Click > Kendra Aronson Creative Studio.

Want to collaborate on a project? 
Get in touch > contact page.

Recent work: Sweet Pea Bakery

CLIENT
Sweet Pea Bakery

Kelli Smithback of Sweet Pea Bakery is sweeter than pie. She is a self-taught baker with a well executed baking repertoire: cupcakes, biscotti, cookies, pies, French-style macarons... the list goes on and on. Anything and everything she bakes is a real treat! Go visit her ASAP :)

KENDRA ARONSON
CREATIVE STUIO SERVICES


Art Direction
Blogger blog migration
Copywriting
Custom Squarespace Development
Photography
Website Design

FEEDBACK

OMG, the site is amazing! I love it. Thank you so much!!!!!
— Kelli Smithback

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Want to scope out my services?
Click > Kendra Aronson Creative Studio.

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EDIBLE SLO HOLIDAYS 2014: EMBER RESTAURANT

Hip, hip! I'm published in Edible SLO! Grab a copy and read my story on Ember Restaurant! I will contributing to their Spring issue as well :) Check out my writing portfolio to see what else I'm working on these days. xo, Kendra

Ember: Wood-fired honest food

written by Kendra Aronson
photos by Jennifer Olson

“I actually cooked at her home once for her daughter’s 16th birthday. All these other famous chefs from the Bay Area were there,” beams Brian Collins, a modest man bursting with talent and genuine kindness. I squeal delightedly as he is telling me this dreamy anecdote - he is not just cooking in any ordinary home for just any sweet sixteen-er; he is cooking in the kitchen of Alice Waters. Yes. The Alice Waters. The Holy Mother of the seasonal, local, organic farm-to-table food movement in America! “You are in Alice Water’s home kitchen which is like no other home kitchen. It has a fireplace. A wood-burning oven inside. A beautiful butcher block. Outdoor garden next to it. Antique French everything. That was an experience of a lifetime!” Can you imagine?!

Brian’s love of food stems from his family’s Friday ritual. Every week he, his parents, and his brother would try out new restaurants - different cuisines in different settings - and they would discuss why they loved certain dishes and certain places. Fast forward a few years: his family moved to Arroyo Grande where he attended High School and he met his High School sweetheart, now wife, Harmony. At that time she worked at the local health food store and would bring home all sorts of goodness Brian had never tried before: fresh hummus, kale salads, local honey, brewer’s yeast, ginseng, organic tofu. “These were all new to me at the time and really awakened my palate and opened my mind to trying new things.” Shortly thereafter he got his first job ever at Splash Cafe - frying up potatoes and cod, and stirring creamy clam chowder. It was his first kitchen experience and he was hooked. In 2000, the two 23-year-olds with their 1-year-old baby girl Emma in tow left their cozy Shell Beach home to learn from the City’s best: San Francisco’s California Culinary Academy. The program was 14 months of classes finishing up with a 3-month long internship. Collins played his cards right. Before his internship began and while completing his coursework, he volunteered one day a week in the kitchen at Chez Panisse. He was soon hired on as prep cook and rose through the ranks all the way to the sauté station where one was considered a “pseudo-Sous” Chef. After 6 wonderful years at the famed Berkeley restaurant, Brian and his wife Harmony decided they wanted to raise their little daughter, a kindergartener at the time, in Arroyo Grande. Before starting Ember, Brian cooked at some of the most premier restaurants on the Central Coast such as Windows on the Water in Morro Bay, Lido in Pismo Beach, and Full of Life Flatbread in Los Alamos. Finally it was time to start a place of his own, “I wanted to bring what I had learned here to the Central Coast. I knew it would be a while before I opened the doors of my own place but I always knew that day would come.” And boy, did he hit it out of the park with Ember!

The moment you enter Ember you instantly feel the warmth of the space: the fire, the food, and the ambiance - everything about this environment is incredibly inviting. The massive turquoise-tiled pizza oven mesmerizes you as flames tickle the perfect amount of char on their culinary creations sitting in cast iron skillets and basking on metal pizza paddles. The beautiful build-out boasts rustic barnyard wood paneling, structural high beams, soft glowing string lights, and a sleek copper bar serving up craft beers and a well-curated wine list. Wonderful wafts of authentic hand-crafted food fill the air: grilled rib-eye steak with garlic confit and avocado chimichurri, wood fired squid with cannellini beans, aioli, and toasted bread crumbs, pan-roasted sea scallops with fried green tomatoes; and at the center of it all is Brian in his big white Chef’s coat, cool, calm, and collected.

Shaking hands with friends and smiling at guests from across the room, Brian ensures that everyone is taken care of and everyone feels connected to the metaphorical communal table. “It just goes back to me being that little kid with my family, that experience. Twenty years ago there weren’t little screens everywhere and internet. It’s just a time to connect again in a real human way. I think that with fire and food it connects you to your inner caveman. Up until 150 years ago we only cooked with fire and coals; there are flavors to be found there with that intense heat.”

The coming months will, as always, bring new items to the Ember menu. “Winter to me is soul food - hearty, stick-to-your-ribs meals, meats that are long-cooked until they are falling-apart-tender.” I know I’ll definitely be there this winter to see what Brian and his team cooks up! A word to the wise: Ember does not take reservations; show up early, stay late. See you at the table.
 

Kendra Aronson is currently writing, photographing, designing, and self-publishing her first book - The San Luis Obispo Farmers’ Market Cookbook: Simple Seasonal Recipes & Short Stories from the Central Coast of California. Stay in the loop with fresh updates by visiting www.slofarmersmarketcookbook.com. She is also the Editor of Field to Vase, a collaborative online resource about localizing the flower industry.

[Originally Published in the 2014 Holidays Issue 8 of Edible SLO]

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View > other recent work

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