UP IN THE VALLEY
Explorations in the Santa Ynez Valley: Inside the reborn Ballard Inn; a beer bar for wine-industry people; satisfying Mexican food in Solvang; and autumnal bounty at a pair of honor-system farmstands.
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HOT PROPERTY
Last week’s sales: Conan O’Brien’s Padaro Lane compound; a remodeled San Roque house for $3 million; four-bedroom on 6.13 acres in upper Carpinteria; Riviera makeover opportunity; two on Eucalyptus Hill; and more. See what sold—and for how much.
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ODDS & ENDS
••• Sneak preview of the social club for parents and kids (above).
••• Tri-County Produce appears to have been sold.
••• What’s up with Ghost Village Road trick-or-treating this year.
••• Update on the Electrify America charging station coming to downtown.
••• A new musical called Miss You Like Hell.
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Recent Comments
City staff has said otherwise if you've ever attended any meetings on the subject. Grand Jury agreed https://www.independent.com/2025/07/01/santa-barbara-grand-jury-calls-for-stronger-enforcement-of-street-vendors/ Members of the jury visited food trucks… — Jefferson A.
👏👏👏👏 — NJH
The street kitchen on Upper State is delicious — the line to get food says it all. Also pretty sure they have a permit. — Ederson
Let’s all remember that street vendors DO have health code rules and regulations they follow. Even permits! Maybe next time ask the vendor instead of… — Meghan
Christine! Can you tell us the specific health code rules about raw meat? — Meghan
Let’s all remember that street vendors DO have health code rules and regulations to follow. As well as permits! Have you ever checked with a… — Meghan
You should talk to an actual restaurateur. Labor is by far their highest expenses, followed by cost of goods sold, with a rent a distant… — Jefferson A.
Truth! Rules for thee but not for me doesn’t work well when refrigeration of raw meat is involved! — Christine!
because they are policing more important things. everything should be enforced, thats not what im saying. im saying they are busy. — Seth
Feels like we’re aiming all our attention at vendors instead of the root problem: high rent and a permitting environment that makes affordable food nearly… — CH