I’ve Taken A Break

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I want to thank all of my Central Coast Traveler readers. You’re all amazing. I’m thrilled with the responses and attention you’ve given to my little blog.

I need to take a break from blogging for a while because of other time commitments; all good things. I found a wonderful full time job last August. I get a paycheck and benefits for writing (yay!).

We also closed on a house in December and we’ve been renovating in our “spare” time. (If you’re interested, I’m blogging about that too at 930stratford.wordpress.com.)

I’ll keep this blog up since the information about travel times and places to see won’t go stale. Thanks again for being such loyal readers. And happy travels!

–Scott Hanning

Soupbration: Benefit Event for Elephant Seals in Cambria, September 9

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The Central Coast Traveler has written before about the Piedras Blancas Seal Rookery near Cambria. It’s one of the best attractions on the Central Coast, where thousands of seals relax and cavort on a scenic beach. Friends of the Elephant Seal (FES) is a wonderful non-profit organization that supports the rookery, raising funds for improvements, including the observation deck that enables closeup views without disturbing the inhabitants.

The real elephant seals of Piedras Blancas. And my pugs, Hugo and Lola, doing their best seal impression.

Charmaine Coimbra, a Traveler reader and FES Volunteer Coordinator, informed me about a benefit party for Friends and the Rookery: Soupbration. It’s happening Sunday September 9 from noon to 4 p.m. at Camp Ocean Pines. Here’s her press release about the event. Sounds like a wonderful time!

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Camp Ocean Pines is one of the Central Coast’s best kept secrets for an event’s location, location, location. And September is “the best time,” says a camp spokesperson, to visit the secluded 13 acres of Monterey Pine forest that meets the Pacific Ocean.

Now take that location and add a foodie event that promises “to tangle with your taste buds,” when nine Central Coast restaurants/chefs from Shell Beach to San Simeon compete for the best soups around, add local boutique wineries, central coast artisan olive oils, vinegars, breads and cookies, and Sunday, September 9, 2012, from noon to 4 p.m. is a must do on your travel calendar.

This is the day when Friends of the Elephant Seal (FES) will host their second annual A Grand Ole Soupabration, tagged this year with “Soup, Wine, Authors & Art,” a fundraising event that benefits the local nonprofit organization’s Central Coast marine environment mission. FES is the organization that trains volunteer docents you find at the Elephant Seal Viewing Point on the Piedras Blancas bluffs, don royal blue jackets, and offers information about the near 17,000 northern elephant seals that annually haul out on the beach below the bluffs. (One of the fruits of FES’s fundraising efforts is the live web cam recently installed that now brings over 11,000 monthly hits to the FES website.)

Celebrity chefs, award winning authors and artists, will fill the camp’s main lodge and sunny lawns to help FES out with its fundraising efforts. Visit FES’s website for more information about the event.

Contact:
Charmaine Coimbra, Volunteer Event Coordinator
soupabration@live.com
805-927-3357

Central Coast Modern Architecture Tour

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Yesterday the Central Coast Traveler asked you to identify this mystery building. It’s a classic mid-century modern gem in downtown San Luis Obispo: the 1956 Kundert Medical Building on Pacific Street, designed by the iconic modern architect Frank Lloyd Wright. Wright is known for his residences, since he created some of the first “open concept” homes, a style that’s so in-demand today.

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Linn’s Pie Taste Test: Fresh v. Frozen

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The Central Coast Traveler loves Linn’s pies. Linn’s is one of the best things about Cambria. After having a Linn’s pie, I’m often disappointed by other pies, because they’re not Linn’s. If the trip to Cambria is too far and you’d like to sample their amazing baked goods, their online store sells many of their product selections nationwide. The online pies are shipped frozen and ready to bake. You may ask: “can a frozen pie really be that great?” The Traveler, purely in the interests of good journalism, has tested both for you.

The Fresh Linn’s Pie

$15 at their storefront in Cambria. 56 ounces (1.6kg) of heaven. Perfect flaky crust, and dense fruit filling with just the right hint of sweetness from sugar and cinnamon.

The pie looked like this for about five minutes. All gone now.

The Frozen Linn’s Pie

$12 for one at my local grocery store, but the minimum online order is two pies for $76 within California. Elsewhere in the US shipping charges will be higher because they’re packed in dry ice and sent via 2-day air.

Linn’s pie in the box. It didn’t stay that way for long.

Out of the box, the pie looked expertly crafted. Be sure to follow the package directions and brush the crust with a whole beaten egg to enable perfect browning.

Linn’s frozen pie out of the box.

An hour later…

Linn’s frozen pie after 60 minutes in the oven. Mmm.

It was just as good as the fresh version. Rich, dense filling, and that amazing flaky crust. You’d be proud to serve this to guests. If you can’t make it to Cambria, bring a little Cambria home with you by ordering a Linn’s pie.