Herping Southern California - an overview

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Today we’re broadening our focus from any one particular trip or place, and taking a look at the region we do most of our herping and exploring in; Southern California.
 We’re going to take a look at the incredibly diverse habitats that make up SoCal, some of the coolest herps we have to offer, the beautiful, vast nature to explore, and of course, we’re going to feature just about the most typically Millennial, California recipe we could come up with. 

When we started talking about doing this episode, we actually scrapped the idea a few times before resurrecting it. The thought of trying to tackle something as monumental as “Herping Southern California” was daunting. So, we’re going to barely scratch the surface. We could start a whole new podcast, and dedicate every episode to the subject, and 2-300 episodes later, we still wouldn’t be finished talking about herping in Socal, so we’re not going to even TRY to be comprehensive. This episode is just a couple of Socal natives, talking about what we love to do best. If we overlook, forget, ignore, or otherwise miss something, don’t worry, we’ll get to it in an episode soon.

One of the coolest things about southern California, is you can herp year-round. There is never a month where you can’t hit the field and find cool shit. Change up your targets, your methods, and your destinations, and you’re all set. In fact, this year I’m trying to document snakes every month of the year. I started on January 26th with a small little Southern Pacific Rattlesnake, and quickly followed up with a baby speckled rattlesnake in the beginning of February. Every month since has been crammed full of some awesome herping, all over the southern half of the state. I’ve been in 10 counties, in mountains, deserts, coastal valleys, and everything in between. And none of it more than an hour or two from home. That’s what’s so damn cool about SoCal.

Smashed avocado on grilled sourdough

•  Four avocados, ripe.
•  One lemon
•  Extra Virgin Olive oil (EVOO)
•  Salt
•  Pepper
•  Fennel pollen (optional)
•  Sourdough loaf – rustic, country, fresh baked, etc
  Toppings – optional
•  Cherry tomatoes – halved
•  Arugula
•  Fried eggs
•  Smoked salmon
•  Pomegranate and sunflower seeds
•  Anything else you want!

Slice bread into thick, half/one inch slices. Drizzle with evoo. Set aside.
Slice open avocados, cut into large chunks and add to bowl.
Zest whole lemon, and squeeze half a lemon over it.
Add 4 TBSP evoo, more to taste at the end.
Large, generous pinch of salt and pepper. Fennel pollen if using.
Mix with large spoon, it's much slower but gets better results by emulsifying the mixture, until at desired consistency. I usually prefer chunky, but however you like it.
Grill bread, 30-45 seconds each side at a time to avoid charring, on grill grate set over open flames. Grill till you get to your desired level of toastiness.
Spread avocado mixture over the bread, generously, about a quarter/half inch thick.
Top with desired toppings, a drizzle of evoo, salt if needed.

Enjoy!

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