Vraja’s Kitchen feeding both body and soul

By Susan Stewart

Vraja’s International Vegetarian Vegan Kitchen has completely transformed the long narrow space on Chorro Street between Monterey and Higuera, the former longtime home of Cowboy Cookies. Colorful Indian silks and pillows, plus an ad hoc mix of table lights, mirrors, hand-drawn menus, tacked up photos and a scatter of thought-provoking books lend the place a casual, inviting feel.

Natural Farm Takes a Stand: a step into the past, a step into the future

By Mary Eister

Situated near the southern edge of Arroyo Grande, bordered by homes, is a 30-acre farm with an old-fashioned farm stand surrounded by a bustle of joyful activity. Baskets of artfully displayed vegetables, herbs, berries and flowers in shades of reds, oranges, yellows, greens, blues and purples suggest an artist’s palette.  Stop your car and walk onto the farm. You will probably meet the farmer, Jerry Rutiz. While he most likely will be busy replenishing the baskets with fresh produce from the field, he will be happy to talk with you about the use and preparation of his more than 50 varieties of vegetables and herbs. All produce is grown sustainably, with organic fertilizers and practices that enrich the soil, and without pesticides.

Follow-Up: Bringing Wheat Back To Our Backyard, Part II

By Jaime Lewis

A reader sends me an e-mail in the desperate tone typically reserved for prisoners-of-war: “How can I find locally-grown Sonora soft winter wheat? And will you send me your favorite bread and biscuit recipes?” I cross paths with an old friend who tells me he’s read my article and is inspired to get into local teff and millet. A phone call comes from a local commercial baker looking for a consistent source for locally-grown and milled flour. And I could go on.  Not in a million years would I have guessed that a little article on grains in the last issue of Edible SLO [http://tinyurl.com/yak7gv8] would make such an impact. “I get multiple emails a day from people asking about grains!” says local grain farmer, John DeRosier, confirming what I suspected would happen when I first tasted those dreamy local-wheat pancakes several months ago: SLO County is going downright crazy for grains.