2 Fall 2013 s SLO Country Magazine
Volume 42, Issue 4 s
Winter 2014
Publisher – Marilyn Britton
Photographer – Mary Silveira
Writers – Mary Silveira, Lorraine Clark,
Joni Hunt
Production & Ad Sales – Joni Hunt
San Luis Obispo Country Magazine is published quarterly—March, June, September, December— by San Luis Obispo County Farm Bureau, 3599 Sueldo
Street #100, San Luis Obispo, CA 93401; (805) 543-
3654; www.slofarmbureau.org. The subscription price is included in Farm Bureau membership.
Advertising: Call the San Luis Obispo County Farm
Bureau, (805) 543-3654 or Joni Hunt, (805) 545-9547.
Printer: Layton Printing
©2014 San Luis Obispo County Farm Bureau retains all rights to text, photos and graphics. San Luis Obispo
County Farm Bureau does not assume responsibility for statements by advertisers or for products advertised in
SLO Country Magazine, nor does San Luis Obispo County
Farm Bureau assume responsibility for statements or expressions of opinion other than in editorials or in articles showing authorship by an officer, director or staff member of the San Luis Obispo County Farm Bureau or its affiliates.
H ere we are at the start of 2014…each year time just flies by more quickly than the last!
In this issue we take a peak at two local food trucks. Their high-end recipes, locally grown ingredients, great service and entrepreneurial spirit have cultivated the ol’ “roach coaches” of the past into a new generation of rolling bistros.
Take a look at the tasty offerings from the menus on their websites. You may want to seek them out for a delicious lunch or catered event in the new year.
California State Assembly Bill
1616 “Cottage Food Operations” was passed in early 2013. This bill allows an enterprise that is operated by a cottage food operator to prepare food within a residence.
Sales are regulated by total gross volume, but the bill allows for some food processing to take place on a small scale. This is one more way to keep food that is produced locally readily available to our community.
The New Year brings a new office for the San Luis Obispo County
Farm Bureau. Currently we are in a temporary office —3599 Sueldo,
Suite 100, San Luis Obispo, off
South Higuera Street—until our new facility is completed across from the San Luis Obispo County
Airport off Broad Street.
We look forward to watching that new building take shape as we make our way through 2014!
Marilyn Britton
SLO County Farm Bureau
Interim Executive Director
~ Erma Bombeck, humorist and author
Britton Bertcher and other local employees enjoy convenient, tasty food truck cuisine.
Find a video link of a food truck owner making ciabatta bread at www.slofarmbureau.org
Mobile food trucks and cottage food
operations are two of several ways
that fresh, local products can be
shared around the county and used
to provide jobs for local residents.
www.slofarmbureau.org
Cooler winter weather brings out
hearty, comfort-food recipes to
savor. Standing in a warm kitchen,
lasagne is the perfect dish!
Unexpected delights in SLO Country.
SLO Country Magazine s Winter 2014 3

W
Top: KunFusion Kulinary mobile food truck visits the Rosetta office in SLO.
Left: Chef Lori Nunes dishes up lunch.
T he eclectic menu pretty much says it all for this truckload of delicious fusion dishes.
Although the business’ name might imply a level of uncertainty at first glance, Chef Lori Nunes is not confused at all about her vision and why she became owner of a food truck.
Her mobile restaurant, which sells food around
SLO County, is aptly named Kun-
Fusion for its spin on various Asianinspired dishes.
Perhaps her website explains her intentions best: “After a journey lasting several years, Lori found her calling. It was not managing others, it was not in the haze of neon lights or in driving a fancy car and having afternoon cocktails.
Rather, it was found above a grill, surrounded by stainless steel, fire and knives; toiling over knife cuts, flavors and plate presentations.”
4 Winter 2014 s SLO Country Magazine
Nunes attended culinary school, worked in several restaurants, and with a “toolbox of culinary skills and brain full of ideas,” started KunFusion in April 201l.
“The most gratifying thing for a chef is to create something with passion and, in return, watch as others appreciate it,” Nunes says. “It is not about the money, the glory or the ego…it is about love.”
Nunes shares this mouthful of philosophy openly with her employees and customers. Everyday is an adventure, she says, as they make lunch stops Tuesday through Friday at the Men’s Colony, Animal Care Clinic, Cal Poly, Rosetta and other businesses. Weekends are reserved for larger events and catering, including
Pozo Saloon concerts and catering for up to 200 guests.
The KunFusion menu offers a delightful selection— all with creative names and heartiness sure to satisfy.
For example, under “Small Bites,” the “Mt. Fuji Fries” offers hand-cut sweet potato fries layered with Nunes’
“Sloppy Cho” (her version of Sloppy Joe with Kobe beef and lentils), three cheeses and diced jalapenos.
If you lean more toward salads, you can enjoy an
“Ahi Poke” salad with sushi-grade Ahi in a zesty marinade over a bed of spring mix with mandarin oranges and wonton strips. The “S Taco” contains marinated and grilled shrimp topped with Asian slaw, avocadocilantro hummus and diced cherry tomatoes.
The KunFu Bowl listings, served over Jasmine rice, include “Moo Fu” (Korean barbecue flank steak and fresh vegetables cooked to order) and “Kluck Fu”
(chicken breast, red bell pepper, carrots and onion in a housemade Thai-orange sauce).
“Balls of Steel,” another “Small Bites” plate, are not for the faint of heart—roasted habanero peppers, cheese and spices combined in arepa dough are deep fried and topped with chipotle aioli and pickled cucumber. For dessert, “Freakamafreaka Cheesecake”
(New York cheesecake topped with hazelnut ganache) or “Fu-Crème Brulee” (infused with vanilla bean) are sure to satisfy any sweet tooth.
Three years down the road with her rolling restaurant, Nunes still loves her work. Attending culinary school at the Institute of Technology in her hometown of Fresno, she came to realize that it isn’t the training that makes you a good chef: “You get out of culinary school what you put into it.”
Nunes knew that she wanted to return to the coast where her family vacationed as she was growing up.
So she came back after gaining experience, not only in the culinary arts, but also in the art of business. She believed she had the skills to decide her future and knew that she had to make a choice as to where to put her considerable energy to best use.
It took a month to prepare a solid business plan, and Nunes currently acts as a sole proprietor. She
Continued on page 6 www.slofarmbureau.org
Kasey Stewart shows off his FuKun Tacos lunch selection.
SLO Country Magazine s Winter 2014 5

bought the truck December 31,
2010. What followed was three months of detail-oriented work in rehabbing what was once a “roach coach” into the aptly
Top: KunFusion customers place their orders and await lunch. Above:
Ahi Poke Salad with Asian slaw and mandarin oranges. Far right, top: Tom takes lunch orders in the KunFusion truck.
6 Winter 2014 s SLO Country Magazine named “Wok-n-Roll,” as she calls it today. Now, its license plate frame reads, “Don’t call me a Taco Truck!”
Obviously, from the company’s title through its menu listings, fun is in the name and part of the game of vending to the public, especially to employees who weary of the same ol’, same ol’ eateries.
Nunes appreciates her employees, who are just as passionate as she is about the food, the Kun-
Fusion “culture” and the esteem of their customers. Regulars are referred to by their first names and have been vital to the growing popularity of the truck, now becoming more of a family of
“Fusionistas” than customers.
The recipes they enjoy are typically made from scratch with fresh ingredients.
“They are like my kids,” she says of the dishes. “Upwards of
90 percent are my recipes. I guess
I should probably write them down at some point!”
She memorizes how each event goes and plans how to be better at the next one. Weddings are a growing trend for the food truck and among several this past summer, two were vegetarian. She also serves vegan menu items and is working on gluten-free dishes.
“One of my mentors is Leonard
Gentieu of Papagallo II yacht cruises in Morro Bay. He taught me to see food in a different light,” she says.
She never thought she’d cook on a large scale, but after working with Gentieu on a marketing project, her interest in going to culinary school was ignited.
“His passion for food is just so pure and full of love, I wanted to be a part of that. Len inspired me to see food as “art”—not just as something you devour in front of the TV, but something you appreciate and feel and put your heart and soul into.”
“I’ve kind of become synonymous with the truck, and I have no complaints about that,” Nunes says. “I enjoy living in an area and having worked so hard to create something that is now a recognizable part of our community. I’m really excited about what the next few years have in store for us.”
Watch for Lori Nunes in her truck and in a new Pismo Beach restaurant as she sprinkles a little dusting of love and gratitude (and great food) around our county.
Lori Nunes Chef/Owner
561 Five Cities Drive
Pismo Beach (opens Jan. ‘14)
(805) 704-8988 www.kunfusiontruck.com
Visit the truck’s website for a menu, photos and a schedule of lunch-stop locations in SLO County.
N ot long ago, food trucks were known as “roach coaches” and visited construction and other outdoor workplaces. Today, that is no longer the case as mobile food trucks provide lunches to employees of businesses large and small, while serving delicious, often gourmet, fare.
With today’s health department rules, there are many regulations and inspections in order to gain a license to sell as a “mobile food facility.” The types of operations vary from full food-preparation vehicles to push carts and light/moderate preparation food vendors.
SLO County Environmental
Health Services (EHS) maintains a list of these “vehicles who have been permitted to operate countywide,” says Pamela Moore of EHS.
This includes vehicles “whether they drive around and vend at different locations, park in one location or get hired for special business-type events (non-community events), or vend at community events like car shows, festivals, farmers markets, etc.
“As of November 15, 2013, the
EHS report shows we have a total of 144 mobile food facilities with active permits, 33 food trucks,
99 push carts (hot dogs, churros, snow cones, etc.), and 12 produce vendors (farm or produce stands),” says Moore.
What about sidewalk fruit vendors like those in Los Angeles and other big cities?
“There are strict permitting restriction on these types of vendors in our county,” Moore says.
“If they are permitted as a produce truck, then they can only vend from the vehicle and are not allowed to set up tables or booths or anything of that sort. And they are only allowed to sell whole, uncut produce.
“To further clarify, if they want to vend cut fruit, they must meet the requirements and be permitted as a mobile food facility. If they have a structure of some sort, then
EHS permits those as ‘farm stands’ or ‘produce stands,’ but they still cannot sell cut fruit.”
San Luis Obispo County
Environmental Health Services
2156 Sierra Way, SLO
Phone: (805) 781-5544
Fax: (805) 781-4211
E-mail: ehs@co.slo.ca.us
Website www.slocounty.ca.gov/health/ publichealth/ehs/services/ food/foodformsref.htm
On the website, find guidelines and forms for mobile food and produce facilities, catering, events and other food-related operations.
www.slofarmbureau.org
SLO Country Magazine s Winter 2014 7

A mong the handful of food trucks that appear daily on the streets of San Luis
Obispo, the bright, sky-blue truck of Haute Skillet is easy to spot.
Chef-owner Anna Andriese calls the food she serves from her food truck “haute cuisine.” Cleverly playing on the French word haute (pronounced “oat”), its definition of high-class fits her menu offerings whether you pronounce her business name “oat” or “hot.”
Andriese studied baking and pastry at the Culinary Institute of America at Greystone in Napa
Valley. After working in that pro-
Along with other items, Chef Anna
Andriese (above) offers sandwiches on fresh cibatta bread, served from her
Haute Skillet food truck (above right).
Andriese (near right) uses about
30 pounds of flour and no preservatives to make fresh cibatta bread at a professional kitchen in SLO. The dough, which takes 24 hours to rise, is mixed by hand, not machine, to keep the bread structure intact. A baker for 10 years,
Andriese expertly stretches out the dough to achieve the correct thickness before cutting it (middle right) into about 90 rolls.
During baking in a convection oven (far right), the bread rises about two inches. Watch a video of Andriese explaining the cibatta baking process at www.slofarmbureau.org.
8 Winter 2014 s SLO Country Magazine fession for 10 years, the last five at Giuseppe’s in Pismo Beach, she followed her dreams to have her own business, with encouragement from “amazing” friends and family who support her endeavors.
Two years ago, she started her mobile food truck business, which has a lower start-up cost than opening a restaurant or deli. She visited several food trucks and then designed the interior of hers to best suit her style of cooking and vision.
Working in the truck offers her an extra bonus, too.
“I have a love of food,” Andriese says. “So, when you take a bite,
I want to see the look on your face.
I’m cooking, and my customers are right there in front of me. They take their bite...mmmm! It’s really satisfying. I love to see their reactions.
It makes all the work worthwhile.”
The most popular menu item with customers, she says, is pulled pork. That comes in “Pigalicious,” with zesty pulled pork, jack cheese, cilantro and truck sauce on ciabatta, or “Pulled Pork Fries.”
Other hot, flavorful sandwiches on the current menu are a “Haute
Philly” (roast beef, bell pepper, onions and pepper jack), “P.L.T.”
(pastrami, lettuce and tomato),
grilled cheese and a daily special.
Two cold sandwiches, “T.B.A.”
(turkey, bacon, avocado) and
“CapresAA” (tomatoes, mozzarella, basil, avocado, arugula), join the popular “Chicken Caesar” and
“Truck” salads and daily dessert specials. During winter, she adds soups and a hearty tomato and grilled cheese sandwich.
“We offer a great product for a reasonable price,” Andriese says.
Customers can call or e-mail their orders prior to her truck’s arrival. Her website features a current menu and lunch schedule.
Continued on page 10 www.slofarmbureau.org
SLO Country Magazine s Winter 2014 9

Above: Haute Skillet opens for business. Above right: Craig Martin looks forward to Pulled Pork Fries. Right: John Rowe adds a side of fries to his entree.
In addition to the truck’s regular route Wednesday through
Friday, Andriese travels from San
Miguel to Santa Ynez to cater at weekend special events, wineries and weddings. In 2013, she accepted 17 private bookings.
The menu for a special event,
Andriese says, will depend on what the host and hostess want.
“The meal can be served as a buffet, family style or truck service, where the guests are actually coming up to the truck and receiving a gourmet meal.
“Last fall a couple getting married wanted to serve chicken and waffles. That’s not something
I normally would prepare, but it was pretty cool. I like creating things for people and making menus to suit their needs.
“We also did a vegan wedding.
It was difficult, since more than half of my regular menu has meat, but we did it. The bride helped us with recipes for some sauces.”
10 Winter 2014 s SLO Country Magazine
For both her regular and special menus, Chef Andriese uses high-quality, natural ingredients.
Whenever possible, she buys local products from Talley Farms and growers at farmers’ markets.
Her quest for quality also is evident in the “truck cibatta” she makes entirely by hand (no machines) with only flour, water, salt and yeast—and no preservatives.
Andriese’s passion for working with food began at a young age, and she never doubted that her career path would be in the culinary field. Her philosophy about food ensures the fresh ingredients she chooses exemplify her unwillingness to compromise for profit.
With her passion for food and for serving quality meals to please her customers, Andriese travels through the county as an entrepreneur connecting local agriculture with local diners.
Watch Andriese bake cibatta on video at www.slofarmbureau.org.
Anna Andriese Chef/Owner
P.O. Box 13432
San Luis Obispo, CA 93406
(805) 298-0734 www.hauteskillettruck.com
For a menu, photos and a schedule of lunch-stop locations around the county, visit the truck’s website.
H as anyone ever suggested that something you cooked or baked was so good that you should package and sell it?
Unless you’re in the culinary field, that probably seemed a daunting suggestion—until now.
In 2013, California State
Assembly Bill 1616, Cottage Food
Operations, went into effect. It defines a Cottage Food Operation
(CFO) as an enterprise at a private home (a dwelling, including an apartment or other leased space, where individuals reside) where low-risk food products are prepared or packaged for sale to consumers.
Of course, there are rules and regulations that come with this legislation, but it offers an opportunity not previously available.
CFOs also can be an innovative way to use locally grown products or items raised in a home garden.
To keep such an operation on a small scale, a CFO can have only one full-time employee (other than household members). Gross sales in 2014 cannot exceed $45,000 or
$50,000 in 2015 and beyond.
Only foods defined as “nonpotentially hazardous”—those that do not require refrigeration to keep them safe fom bacterial growth that could make people sick—are approved for preparation by CFOs.
Just a few of the possibilites that are allowed by the new law include baked goods without cream, custard or meat fillings; candy; chocolate-covered foods; dried fruit; dry baking mixes; fruit-filled foods; granola, cereal and trail mixes; jams and jellies; vinegars; mustards, etc.
CFOs fall into two classifications. Class A allows “direct sale” from the CFO operator to a consumer. The sale can be at temporary events, farm stands, farmers’ markets or through communitysupported agriculture subscriptions.
Class B allows both “direct sale” and “indirect sale.” “Indirect sale” means an interaction between a CFO, a third-party retailer and a consumer, where the consumer purchases the product from the third-party retailer (with a permit).
More information about training and certification, permits, registration with local agencies, inspections, and operating and labeling requirements can be found on the website below in the FAQs and other links under “Cottage
Food Operations.”
San Luis Obispo County
Environmental Health Services
2156 Sierra Way, SLO
Phone: (805) 781-5544
Fax: (805) 781-4211
E-mail: ehs@co.slo.ca.us
Website www.slocounty.ca.gov/health/ publichealth/ehs/services/ food/foodformsref.htm
On the website, find AB1616, requirements, applications,
FAQs and other information.
www.slofarmbureau.org
SLO Country Magazine s Winter 2014 11

Lasagne is n
–Ga ature’s rfield
This traditional recipe from the 1960s bubbles with lots of meat sauce and cheeses. It takes 2–3 hours preparation, and makes an impressive entrée for company or special occasions. Pair with a green salad and crusty bread.
Preheat the oven to 350º F
Sauce (amounts can be halved, but extra sauce can be frozen for another meal with pasta, etc.)
2 pounds Italian sausage
or lean ground beef
2 medium onions, chopped (about 1 cup)
2 cloves garlic, pressed
2 16 oz. cans whole tomatoes
2 15 oz. cans tomato sauce
4 Tablespoons dried parsley flakes
2 teaspoons sugar
1
2 teaspoons dried basil leaves
/
2
teaspoon salt
9 uncooked lasagne noodles,
about 8 oz. packaged or homemade
Cheese Mixture
16 oz. ricotta cheese
1 /
4
cup Parmesan cheese, grated
1 Tablespoon dried parsley flakes
1 1 /
2
teaspoon dried oregano leaves
Additional Cheeses
16 oz. mozzarella cheese, shredded
1 /
4
cup Parmesan cheese, grated
Cook and stir Italian sausage or beef, onion and garlic in a large soup pot until meat is light brown; drain. Add tomatoes
(cut into pieces) with liquid, tomato sauce, parsley, sugar, basil and salt. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.
Cook noodles per instructions. Lay out to cool on a cookie sheet or waxed paper.
For cheese mixture, combine in a medium mixing bowl the ricotta, 1 /
4
cup
Parmesan cheese, parsley and oregano.
With a spatula or wide knife, spread cheese mixture onto the cooled noodles.
To assemble, use a 13-by-9-by-2 inch ungreased baking dish. Ladle some sauce to scantly cover the bottom. Layer onethird each of the noodles covered in ricotta cheese, sauce and mozzarella cheese.
Repeat twice, topping with the final 1 /
4
cup
Parmesan cheese.
Cook uncovered for 45 minutes. Let stand 15 minutes before cutting. Makes
8 to 10 servings.
Do-ahead Tip: After cooking, wrap lasagne in foil and freeze up to 3 weeks. Cook uncovered at 375º F until bubbly.
12 Winter 2014 s SLO Country Magazine
In this recipe, zucchini replaces the lasagne noodles for a gluten-free dish.
The ground beef can be replaced with additional sliced vegetables, such as carrots and eggplant, for a vegetarian dish.
Preheat the oven to 350º F
3 medium zucchini,
sliced 1/8-inch-thick lengthwise
1 pound lean ground beef olive oil
2 15 oz. cans tomato sauce
2 Tablespoons dried minced onion
1 teaspoon California dry garlic
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon sugar salt and pepper to taste
15 oz. ricotta cheese
¼ cup Parmesan cheese, freshly grated
1 large egg
16 oz. mozzarella cheese, grated
Brown the meat in 1 teaspoon olive oil.
When brown, add the tomato sauce, onion, garlic, basil, parsley, sugar, salt and pepper.
Allow to simmer a good 30 minutes.
Meanwhile, slice the zucchini and sprinkle salt on the slices. Allow to sweat about
10 minutes. Pat the slices dry with paper towels. Using a grill pan, grill in 1 teaspoon olive oil until tan grill marks show on the slices, about 2 minutes per side.
While the zucchini is grilling, mix together the ricotta and parmesan cheeses with the egg in a small bowl.
When the zucchini is grilled and sauce ready, spread a layer of sauce in the bottom of a 9-by-12 inch baking dish. Add one layer of zucchini, then a layer of the ricotta-parmesan cheese mixture. Sprinkle with a small amount of the grated mozzarella cheese. Repeat the process, topping the baking dish with the last of the sauce.
Sprinkle with the mozzarella cheese.
Bake covered with foil for 40 minutes.
Remove the foil and bake another 10 or so minutes.
www.slofarmbureau.org
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State Lic.# 375854
• Licensed • Insured
• CA State Certified
• Reasonable Rates – $65/Hour
• Estimates Available
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(805) 481-0457 www.pbandbinc.com
SLO Country Magazine s Winter 2014 13

Narrow-gauge steam locomotive #3 now resides at Santa Margarita Ranch under the care and operation of Pacific Coast Railroad Company.
In the late 1800s, a 10-mile line linked San Luis
Obispo with Avila Beach and Port Harford to carry passengers and freight, including agricultural products.
Acquistapace Farms, Inc.
805/614-6100; jim.acqfarms@verizon.net
Adler Belmont Dye Insurance
805/540-3900; dbelmont@adlerbelmontdye.com
Ag Box Company – 805/489-0377
Allan Real Estate Investments
805/473-7500; allanrealestate.com
Andros Corporation – 805/227-2801
Blue Rooster Telecom
805/543-8700; blueroosterteleom.com
Byron Grant/Century 21 Hometown
Realty – 805/441-2560 www.www.byron-grant.com
California Meridian Insurance Services
805/466-3400 ted@californiameridian.com
C&M Nursery – 805/929-1941
C&N Tractors – 805/237-3855
Central Coast Propane – 805/237-1001 www.centralcoastpropane.com
Coast National Bank – 805/541-0400 www.coastnationalbank.com
See complete listings for businesses that support
® San Luis Obispo County
Farm Bureau at slofarmbureau.org. To become a
Business Member, call Farm Bureau at 805/543-3654.
J. B. Dewar Inc. Petroleum Products
805/543-0180
Eagle Energy, Inc.
– 805/543-7090
Marcia@eagleenergyinc.com
EcoSpray – 805/929-1457
Electricraft, Inc.
– 805/544-8224 www.electricraftinc.com
Farm Supply Company – 805/543-3751 www.farmsupplycompany.com
Filipponi & Thompson Drilling Co.
805/466-1271; www.ftdrilling.com
Michael Frederick Paving Corporation
805/466-5060; www.mfpaving.com
Heritage Oaks Bank – 805/369-5203 www.heritageoaksbank.com
Lexington Inn – 805/549-9911 www.lexingtoninnsanluisobispo.com
E. C. Loomis & Son Insurance
Associates – 805/489-5594
Madonna Inn – 805/543-3000 www.madonnainn.com
Nick’s Telecom – 805/441-3135
Pacific Gas and Electric Company
805/595-6340
Pacific Sun Growers, Inc.
– 805/929-1986 www.pacificsungrowers.com
Pat Phelan Construction – 805/929-1739
Quinn Company – 805/925-8611
Roadrunner Construction – 805/238-2500
San Luis Obispo Downtown Association
805/541-0286; www.downtownslo.com
Santa Maria Seeds, Inc.
– 805/922-5757 www.santamariaseeds.com
The Thom Group – 805/546-6022 www.TheThomGroup.com
TriCal Inc.
– 805/928-2430
Umpqua Bank – 805/704-5120 www.umpquabank.com
14 Winter 2014 s SLO Country Magazine SLO Country Magazine s Winter 2014 15