Lifestyle
This iconic wildflower spot can be dazzling. Is it worth the 150-mile trek from L.A. this year?
Carrizo Plain National Monument in eastern San Luis Obispo County is one of California’s most iconic wildflower viewing areas, but is this year’s display worth the 150-mile drive from L.A.?
If you’re looking for blankets of bright color covering the hills, the answer is no.
But if you want a beautiful outing with boundless sky, close encounters with birds, Indigenous and geologic history and undulating waves of grass punctuated by splotches of gold, violet and orange, then definitely yes — but wait a good week or more for the muddy roads to become passable again.
In early March, a friend and I planned our visit for April 14, largely because the rainy season is typically over by the end of March, peak bloom is typically in early April, and given this spring’s cool temperatures, we figured the weather would have warmed by then to encourage a good display. But the first two weeks of April brought plenty of chilly showers to much of Central and Southern California, and during our visit, the temperatures hovered in the mid-50s, and the rain waxed and waned between hopeful moments of blue sky followed by black clouds and water falling in curtains.
The best wildflower display was in a large photo from 2019 of goldfields carpeting a valley hanging in the bathroom of the Cuyama Buckhorn restaurant in New Cuyama.
(Jeanette Marantos / Los Angeles Times)
Truth be told, the best wildflower display we saw during our visit was a 2019 photograph in the restroom of the Cuyama Buckhorn restaurant in New Cuyama — a stunning view of California goldfields (Lasthenia californica) growing so vast in the Carrizo Plain during a superbloom that they looked like a golden carpet stretching for miles.
Truth be told, the best wildflower display we saw during our visit was a 2019 photograph in the restroom of the Cuyama Buckhorn restaurant.
We did see swaths of goldfields during our soggy trip, along with armies of brown sodden tumbleweeds and pockets of other wildflowers, such as purple owl’s clover (Castilleja exserta), which are actually violet; yellow and white common tidy tips (Layia platyglossa); and (rarely) California poppy (Eschscholzia californica). But the most prominent color was the bright green of California’s hills after a rainy spring.
The tall grass was thick and ripply, like wind on water, and often erupted with birds that flew alongside our car and sometimes outpaced us because Soda Lake Road, the lone paved road, was pocked with gaping potholes and puddles of concerning depth.
A superbloom? Not then and probably not this year, according to the rangers at the Goodwin Education Center at Carrizo Plain. The sign behind the front counter told the story. The last three superbloom years — when wildflowers bloomed so densely that they formed quilts of color over the hills — were in 2017, 2019 and 2023, the rangers said, when the region’s rainfall from Oct. 1 to Sept. 30 had, respectively, been 12.29 inches, 16.31 inches and 15.32 inches. So far, the rainfall for 2024’s water year is less than 10 inches — including the unseasonable rain falling April 14 — and more rain this season is not expected.
The sign in the Guy L. Goodwin Education Center shows that the Carrizo Plain’s rainfall this year has been less than in past years with “superblooms” that carpeted the hills.
(Jeanette Marantos / Los Angeles Times)
The Carrizo Plain superbloom on April 16, 2017.
(Raul Roa / Los Angeles Times)
Scenes of the Carrizo Plain on April 14, 2024 during a drive on the paved portion of Soda Lake Road in Carrizo Plain National Monument in San Luis Obispo County. These days, the plain consists primarily of grasses, with sporadic color.
(Jeanette Marantos / Los Angeles Times)
The Carrizo Plain stretches 50 miles between the Temblor and Caliente mountains, a grassy plain and drainage basin where Chumash, Yokuts and other Indigenous peoples hunted and traded before settlers tried their hand at dryland farming. There are a few campgrounds, trails and unpaved roads, but no services (such as gas, water, food and, usually, cell). The temperatures often exceed 100 degrees in the summer and dip down to freezing during the winter, according to the brochure. All but one of the roads, Soda Lake Road off Highway 58, are unpaved, and even Soda Lake Road becomes an unpaved, rutted road five miles south of the Goodwin Education Center, which features restrooms and picnic tables, along with books, gifts and exhibits.
Besides birding, camping, hiking and wildflower peeping, you can walk along the San Andreas Fault on the Wallace Creek trail, wander on a platform trail along Soda Lake, which becomes a “dry, salt-encrusted basin during the dry season,” according to the brochure, and study the pictographs left by Native peoples on Painted Rock, which this time of year can be visited only with ranger guides on Saturdays (reservations required).
It poured rain much of the day, and the nonpaved roads were mostly impassable, except for a short road to the visitor center.
(Jeanette Marantos / Los Angeles Times)
But on Sunday, we couldn’t do any of that because the muddy, unpaved roads were so impassable that even tow trucks were getting stuck, according to rangers. Every few minutes, someone came into the center and asked the same question — is it safe to keep driving south on Soda Lake Road once the pavement ends? And every time, the rangers patiently answered that they definitely wouldn’t recommend any of the unpaved roads for two-wheel-drive cars, or even four-wheel-drive SUVs, unless they had high clearance, nerves of steel and enough money to pay for a tow truck.
The few that braved the back roads drove brawny vehicles that looked like they’d been sloppily dipped into chocolate. As my friend and I wavered about what to do, we spoke with two people who had made the drive. They had a kind of hysterical look and emphatically told us not to try, even though my Toyota Highlander SUV has four-wheel drive. “I can’t believe we made it,” said one wide-eyed woman in a large pickup with mud caked halfway up its windshield. “You’d never get through.”
A few hearty souls were walking in the rain on the platform trail along Soda Lake, but the tiny parking area had so many muddy ruts and puddles that we decided to avoid that too, lest we get stuck. Instead, I grumpily drove back north to California 58 — even though I hate backtracking — and headed east. Our mood quickly improved along this spectacular winding drive through what looked like the verdant, tree-dappled Shire in the Lord of the Rings.
The Cuyama Buckhorn restaurant in New Cuyama. Order the smoked oyster mushroom tacos and check out the bathroom for a gorgeous 2019 superbloom photo.
(Jeanette Marantos / Los Angeles Times)
After our lovely drive south on 58, we turned west on California 33 near McKittrick, and within a few miles entered a hellscape of bobbing oil pumps and acres of power poles and wires between Derby Acres and Taft. Our destination was New Cuyama for a late lunch-early dinner at the Cuyama Buckhorn restaurant on California 166, which runs along the western border of the Carrizo Plain. I heartily recommend this restaurant, which despite its tiny town locale has a sophisticated, upscale bar, wine list and menu (the smoked oyster mushroom tacos with tender blue-corn tortillas — made at the restaurant — are to die for), along with a remodeled hotel.
And when we were done, the clouds were parting, luckily, because our final leg took us west through Los Padres National Forest on California 33, a scenic but winding road where earlier rain had washed out several spots, so we had to stop frequently to wait for a green light to travel along single lanes. The going was beautiful but slow and a little hair-raising as day turned to night.
Lifestyle
Sunday Puzzle: That’s HOT!
Sunday Puzzle
NPR
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NPR
On-air challenge
Today’s theme is “hot.” Every answer is a familiar two-word phrase in which the first word starts HO- and the second word starts with T-.
Ex. Rowdy bar with country music, in slang –> HONKY TONK
1. Guided walkthrough of a property
2. Any member of the N.H.L.
3. Lone Star State metropolis that’s the fourth-largest city in the U.S.
4. Like an animal with its four legs bound (hyph.)
5. Instruction manual (hyph.)
6. A little pompous and arrogant, informally (hyph.)
7. Punny greeting from a magician
8. Someone who steals animals from a stable
9. Congestion that drivers encounter around July 4th, say
10. Acquisition of a company against its will.
11. Exclamation for “wow!” on TV’s “Batman”
Last week’s challenge
Last week’s challenge comes from Evan Kalish, of Bayside, N.Y. Take the name of a nocturnal creature, in two words. The first word is a spooky sound. Move the last letter of the first word to the start of the second word and you’ll get another spooky, nocturnal sound. What is the creature and what are the sounds?
Answer: Screech owl –> howl
Winner
Dan Sadoff of St. Paul, Minnesota
This week’s challenge
This week’s challenge comes from Rawson Sheinberg. of Plymouth, Mich. Think of a U.S. city with a two-word name. Add a letter to the first word, without rearranging letters, to name a country. Then, without adding a letter, rearrange the letters of the second word to name another country. What places are these?
If you know the answer to the challenge, submit it here by Thursday, July 2 at 3 p.m. ET. Listeners whose answers are selected win a chance to play the on-air puzzle. Important: include a phone number where we can reach you.
Lifestyle
This mindset shift can help you get better at using up your leftovers
If you’re struggling to use up leftovers like a half-eaten rotisserie chicken, turn the assignment into a creative exercise, says chef Margaret Li. It’ll make the cooking process more fun and less guilt-driven.
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On a recent weeknight, I opened up my fridge and found an assortment of half-eaten or ignored food.
That included takeout that I didn’t find appetizing enough to eat for lunch. A rotisserie chicken with most of the meat picked off. A couple of raw vegetables from the farmers market that were starting to wilt.
“There’s nothing to eat,” I told myself. Yet even I knew that was ridiculous. There was plenty of food in my fridge. I just didn’t feel inspired to cook with it.
So I asked some chefs for guidance. How could I more consistently use leftovers and the other ingredients I tend to overlook?
Start with a mindset shift, says Margaret Li, chef and co-author of the cookbook Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Think about cooking with leftovers as a creative, experimental exercise, not a guilt-driven one.
“It ends up being this fun game where you are creating something from what seems like nothing and solving this puzzle, and then you get to eat it,” she says.
There are other good reasons to use up your food scraps. Nationally, about a quarter of food products go to waste, according to the nonprofit ReFED. In my own household, where we spend about $200 a week on groceries, that means I might be throwing out the equivalent of $50 of food — an unnecessary burden on my wallet, not to mention the environment.
The chefs I spoke to had some practical tips about using up more of the food we buy. Here are a few that I put to the test.
Find your “hero recipes”
Build up an arsenal of go-to recipes that are flexible enough to use up just about any ingredient. Li calls them “hero recipes.”
I tried one of these from her cookbook, called “Make-It-Your-Own Stir-Fry.” (Scroll down for the recipe.) It includes loose ingredients like “1 pound crisp-crunchy vegetables” or “4 cups leafy greens.”
In the spirit of the recipe, I pulled vegetables out of my fridge at random and did not measure them out. The sauce was a simple mixture of soy sauce, vinegar, sugar and water. By the time I topped my bowl with chopped scallions, the dish looked like a gourmet meal, not an afterthought.

Other ideas: “You could put anything in a frittata, and it’ll be great,” says Tamar Adler, chef and author of The Everlasting Meal Cookbook: Leftovers A-Z.
Or, if you have day-old rice on hand, cook it alongside other ingredients to make fried rice. “Saute some aromatics — ginger, garlic, onion — in oil,” Adler says. Then add your rice and whatever leftover bits you have, like the rotisserie chicken and older produce I had in my fridge.
“Just take the approach of making it more flavorful and crispy and then spicy, and then usually adding a squeeze of lemon,” Adler says.
Label your leftovers
Keep a permanent marker and painter’s tape in your kitchen to label and date your leftovers, Li says. “That is a classic chef’s method for knowing what something is and when it was made. That saves you the guessing game.”
Adler takes the concept a step further and labels her leftovers with their intended use. Leftover blueberries are labeled “muffins-to-be on Tuesday,” she says. “I really like doing that — assigning the destiny of the food.”

So after a night of Ethiopian takeout, when we ended up with an entire container of leftover injera, I followed Adler’s advice and thought about what it might become in the future.
I imagined scrambling the spongy, tangy bread with eggs, akin to scrambling matzo into matzo brei. “Injera for eggs,” I wrote on the container. Sure enough, their destiny was fulfilled the following morning.
Li keeps a dedicated bag in her freezer just for scraps from which to make chicken or vegetable stock. That bag houses carrot peels, the ends of onions, extra garlic cloves and chicken bones.
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Don’t forget your odds and ends
Adler encouraged me to never, ever throw away the stems of herbs. Stems don’t get as much glory as tender, pretty leaves, but they still have the same herby taste.
“I’m going to chop these herbs up or stick them in a blender with a clove of garlic,” she says. Then add olive oil. “And then it’s just gonna be my base sauce for everything.”
So I foraged a few varieties of half-cut herbs from my refrigerator drawers, most of them sad looking and unidentifiable.
I threw out the stems that had turned brown and gooey and put the rest in a blender. I added garlic on Adler’s instructions, nuts and kale for bulk, and plenty of olive oil and salt. Then, on a whim, I added a splash of olive juice for brightness.
The result was somewhere between a pesto and a chimichurri, and it elevated that night’s otherwise routine dinner. And Adler was right: Once the stems were blended, it tasted exactly the same as the leaves. (The same idea applies for broccoli stems in a cheesy broccoli soup, Li says.)
Li likes to keep her odds and ends organized with an “Eat Me First” box in her fridge. That’s where she keeps half-used lemons, leftover coconut milk or produce that’s starting to get wrinkly. “You kind of have an idea for, OK, here’s where you look first,” she says.
Don’t strive for perfection
Cooking these meals did feel like a game, as Li had suggested. It brought me unexpected joy to use up as many existing ingredients as possible — to the point where I often spent much longer in the kitchen because I kept thinking of new ideas: If I turn these wrinkly sweet potatoes into a soup, then I can caramelize this half-cut onion for a topping, and then I can use the leftover soup as a sauce tomorrow …
Did I cook more often, though? Probably not. My cooking energy burned brighter but fizzled out after a few nights, at which point I ordered takeout.
So I was glad to hear Li’s take: If you’re too hard on yourself, you’re not going to enjoy it at all. “ I try not to be too obsessive about eating absolutely everything,” she says. If my takeout was truly terrible, I’m allowed to toss it or, better yet, compost it.
If you really want to use up everything, you can always chuck ingredients into the freezer. Li has dedicated freezer bags for different dishes, like vegetable scraps for soups or fruit discards for smoothies. (She labels them, of course.)
And how does that smoothie taste? It’s “delicious,” she says, “even if it’s made up of all the things that have been rejected in the past,” she says.
Recipe: Make-It-Your-Own Stir-Fry
Excerpted from Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Copyright ©2023 by Irene Li and Margaret Li. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon black vinegar, rice vinegar, lime juice, or other acid
- 1 tablespoon neutral oil, or enough to lightly coat the bottom of your wok or skillet
- 1 garlic clove, thinly sliced or minced, or more as desired
- ½-inch piece fresh ginger, minced or grated (optional)
- Pinch chili flakes or 1 small chile pepper, diced (optional)
- 4 cups leafy greens, torn into bite-size pieces, or 1 pound crisp-crunchy vegetables, cut into chunks
- Kosher salt
Stir the sauce ingredients together in a small bowl and set by the stove.
Heat a wok or large skillet over high heat until just smoking, then add the neutral oil and tilt to coat the bottom of the pan.
Add the garlic, ginger (if using), and chili flakes (if using) and stir-fry for 10 seconds. Add the greens and/or vegetables, in stages as necessary, and toss in the garlicky oil, then add the sauce and cook to your liking, stirring frequently.
Vegetable chunks may need 4 to 7 minutes — if you want to speed up the process, cover the pot so the vegetables steam for a minute or two, then uncover and toss again. Sturdy greens may need 3 to 5 minutes to get tender (we like to let them sit for a bit and char for extra texture).
Lighter leaves will need less than a minute to wilt down. Stir in a spoonful of any additional sauce you like, season with salt to taste, then sprinkle with your favorite garnishes and a generous drizzle of sesame oil.
A sprinkle of crunch is a great way to finish a stir-fry. Our favorites include crushed cashews or peanuts, toasted sesame seeds, thinly sliced scallions, and fried onions or shallots.
Your turn: What are your favorite go-to leftover recipes?
We’d love to hear from you! Share your recipe with us at lifekit@npr.org with your full name. We may publish it on NPR.org.
The story was edited by Malaka Gharib. The visual editor is CJ Riculan. We’d love to hear from you. Leave us a voicemail at 202-216-9823, or email us at LifeKit@npr.org.
Listen to Life Kit on Apple Podcasts and Spotify, and sign up for our newsletter. Follow us on Instagram: @nprlifekit.
Lifestyle
‘Wait Wait’ for June 27, 2026: With Not My Job guest Stephen Malkmus
Stephen Malkmus & the Jicks perform onstage during day two of the Boston Calling Music Festival at Boston City Hall Plaza on September 26, 2015 in Boston, Massachusetts. (Photo by Mike Lawrie/Getty Images)
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This week’s show was recorded in Chicago with host Peter Sagal, judge and scorekeeper Alzo Slade, Not My Job guest Stephen Malkmus and panelists Emmy Blotnick, Joyelle Nicole Johnson, and Gianmarco Soresi. Click the audio link above to hear the whole show.
Who’s Alzo This Time
Pool Problems; Don’t Forget to Hydrate; The Rise of Hot Podium Guy
Panel Questions
TSA Gets A Dressing Down
Bluff The Listener
Our panelists tell three stories about game shows in the news, only one of which is true.
Not My Job: Stephen Malmus, lead singer and guitarist for Pavement, answers our questions about road construction
Indie rock legend and founder of Pavement, Stephen Malkmus, joins us to play a game called, “Pavement repairs are underway!” Three questions about road construction.
Panel Questions
The Battle Over A Home Sale; The Best Three Words To Get Over A Loss and Out of a Meeting?; A New Job in the Dating World
Limericks
Alzo Slade reads three news-related limericks: Good News For Gym Slobs; Cruisin’ For A Tattooin’; Fringe Food Benefits
Lightning Fill In The Blank
All the news we couldn’t fit anywhere else
Predictions
Our panelists predict what will find after the reflecting pool is emptied
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