Edible San Diego Issue 79 Generous Fall 2025

edible SAN DIEGO

PUBLISHER AND EDITOR IN CHIEF

Katie Stokes

EXECUTIVE EDITOR

Maria Hesse

COPY EDITOR

Dawn Mobley

ADVERTISING

Katie Stokes

COVER BY JAMES TRAN

DESIGN BY MARIA HESSE

ADVERTISING

For information about advertising options, rates, and deadlines please contact katie@ediblesandiego.com.

Edible San Diego magazine is a quarterly publication made available by subscription and free distribution at select locations throughout San Diego County. No part of this publication may be used or reproduced without permission from the publisher. Information in this magazine has been obtained from sources believed to be reliable. The publisher disclaims all liability for any occurrence that may arise as a consequence of the use of information or recipes. Every effort is made to avoid errors, misspellings, and omissions. If an error comes to your attention, please accept our sincere apologies and notify us.

© 2025 All rights reserved.

This magazine is made possible thanks to Edible San Diego advertisers and subscribers. Subscriptions available online or by mailing $25 to:

CONTACT

3451 Via Montebello #192-313 Carlsbad, CA 92009

601-526-1919

info@ediblesandiego.com ediblesandiego.com

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Issue 79 Contributors

Barefoot Books is an award-winning, independent, women-owned and run children’s book publisher based in Concord, MA. Founded by two mothers in England in 1992, they are committed to creating visually captivating books that celebrate global awareness and diversity, spark curiosity, and capture imaginations.

Kenise Adams is a freelance writer specializing in raw vegan and living whole foods. Kenise has interviewed California farmers for Edible San Luis Obispo and Edible San Diego and written e-books on juicing, gut cleansing, and raw vegan recipes.

Adriana Delgado is an editorial and documentary photographer dedicated to telling authentic stories through compelling visuals. With a passion for capturing the essence of people, places, and moments, her work highlights the richness of local culture and community. Follow her work at @__adelgado__/ or www.adrianadelgado.photo.

Lauren di Matteo is a San Diego-based storyteller. Lauren’s creativity captures the beauty of heritage and perseverance, celebrating the inherent dignity of her subjects. She is drawn to stories of craftsmanship, sustainability, and ethical sourcing, and is passionate about bringing those to light. Whether photographing a Michelin-starred chef or farmer in a foreign field, their persistent commitment to craft through hardship inspires her work the most.

Dr. Sabrina A. Falquier, MD, CCMS, DipABLM is a triple-board-certified physician. As CEO of Sensations Salud, she focuses on culinary medicine education and consulting and serves as board chair of Olivewood Gardens. Find her on Intagram @sensationssalud.

Cherie Gough is an award-winning freelance writer based in San Diego. She is passionate about food equity and loves writing about innovative people finding positive solutions. Find her on Instagram @cgoughwrites.

Maria Hesse is the executive editor and designer of Edible San Diego. Her interest in functional arts led to a degree in interior design, which inspires her passion to be an advocate for sustainable living through food. She enjoys balcony gardening and designing crochet patterns in her downtime. Find her @mariafromediblesd on Instagram.

Arianna Litrenta is the founder of Sunflower Creative Co., a content services agency specializing in the food, wine, and travel industry. Established in 2020, Sunflower Creative Co. provides recipe development, food photography, and written content to restaurants, brands, magazines, and cookbooks.

Jen Lo is a San Diego-based editorial and commercial food photographer who is passionate about travel and capturing new perspectives. Jen loves exploring and finding new places to eat with her husband and daughter. Follow her on Instagram @jenlophotography.

Megan Morello is a former nutritionist turned professional food photographer. For many years food security was the focus of her work, and she maintains a strong interest in reducing barriers to food access.

Julie Pendray has experience working in the natural resources and environmental field as well as moonlighting in the food industry and traveling for stories. She is a certified master composter, an avid gardener, loves to learn about nutrition, and has covered California as a journalist for over four decades.

Luke Schmuecker is a creative director, photographer, and the founder of Farnam West Creative, a brand strategy and creative collective based in San Diego. He has worked on projects for everyone from Food & Wine to the Tennis Channel. In his free time you can find him wandering the aisles of grocery stores, analyzing branding, seeing what’s new, and trying to predict the future.

Michelle Stansbury is a food enthusiast and the founder of Eat, Drink, Be SD, sharing the best restaurants, bars, and happenings in San Diego. Misuse of the word “literally” drives her figuratively insane.

Brenda Townsend is an award-winning muralist, CAcredentialed arts educator, and the owner of Brilliant Spectrum Art. Her newest mural commissioned by the City of Escondido, Hummingbird Jubilee, can be viewed in downtown Escondido at Maple Street Plaza. Brenda enjoys teaching all types of art classes for adults and youth in her North County home studio, swimming, reading, and eating her way around San Diego.

James Tran is the founder of JTran Photos, focusing on food, cocktails, portraiture, lifestyle, and travel. Find him on Instragram @jtran_photos.

Kari Volyn grew up on an organic apple and pear orchard in Washington state, so family farming is in her DNA. She started her career as a reporter for daily newspapers in Washington state, and has been helping commercial fruit and vegetable growers who supply restaurants and grocery stores nationwide tell their stories for more than 20 years.

Brianna Wilkerson, founder of The Beverage Botanist, is a seasoned beverage director, bar consultant, and event producer with over two decades of experience in the hospitality industry. She specializes in creating unique, curated beverage experiences aimed at fostering genuine connections and memorable moments for modern, mindful drinkers.

LAND ACKNOWLEDGEMENT

Edible San Diego recognizes the Kumeyaay, Luiseño/Payómkawichum, Cahuilla, and Cupeño/ Kuupangaxwichem people who have lived in relationship with the earth, flora, fauna, waters, and sky for thousands of years as the original stewards of this region. This publication commits to building greater awareness of and appreciation for the traditional ecological knowledge, wisdom, and experiences of San Diego County’s first peoples as an essential part of the health and vitality of our local food system.

2011 Publication of the Year

RANCHO GUEJITO produces its beef on a 23,000 acre ranch which includes hundreds of acres of organic avocados, citrus and vineyards.

Located in northern San Diego County, our cattle operation started in 1845 when the ranch was founded. That means we’ve been raising beef for our customers for over 180 years.

Our beef is grass fed and sustainably raised on what is by far the largest, most beautiful ranch in the county.

You will taste the difference in the flavor. Come and join the others who have enjoyed our beef, wine and produce for so many decades.

Visit our wine tasting room on weekends. Taste our outstanding wines, and sample our legendary beef as well.

Hope to see you soon!

ranchoguejitobeef.com

ranchoguejitovineyard.com

REAPING WHAT WE SOW

Welcome to the fall issue of Edible San Diego making changes to our schedule for a few months, so this issue will cover topics and recipes from now until the end of the year.

As we planned this issue, we kept thinking about taking care of each other and sharing. Indeed, our third annual Cook the Cover program is all about inviting, learning from, and enjoying recipes from readers (see page 14). Jimbo’s sponsoring the ingredients and MIHO hosting the recipe testing and photo session enabled us to honor our readers better than ever—thank you so much. We already have ideas for Cook the Cover 2026, including opening the form for submissions now because we’re all that busy (scan the QR code below).

Speaking of sharing, we’ve greatly enjoyed demonstrating a selection from our seasonal recipe collections each quarter this year, and we look forward to seeing you at the Lemon Grove Farmers’ Market in October. We’ll put details about that in our newsletter. Are you on that list? If not, please join on ediblesandiego.com to keep in touch between seasonal issues.

I recently created a few short videos about our completely revamped website. Our top priority is to give you more convenient access to our many recipes. Would you do me a favor and fill out the reader survey linked in the QR code below to tell me what you think?

Fallbrook

Our next issue comes out in November and focuses on one sector of our local farming economy, but we’re all about local, seasonal food all year. Still, San Diego’s long, warm autumn offers the perfect time to get your hands in the dirt and visit a farm, winery, fishermen’s or farmers’ market, or farm stand.

The food on our plates tells many stories, and we’re here to shed light on the who, what, where, when, how, and why of local food. As one of the few print publications remaining in our region, we promise to keep using the print medium to do good. To our current advertisers, thank you for making our work possible, and if you have a business and like what you see here, we’d love to also partner with you. I’ll see you around town this fall and sign off visualizing how many hands can make light work of abundance.

Katie Stokes Publisher and Editor in Chief Edible San Diego

Where San Diego Shops for Outstanding Food and Genuine Hospitality

A family-owned legacy of freshness, flavor, and community commitment

At Jensen’s Foods, every product has a purpose, and every meal starts with quality. We proudly partner with local farms, fisheries, and small-batch artisans to bring you the best of what the region has to offer—from sun-ripened heirloom tomatoes to wild Pacific salmon, hand-selected for peak freshness.

Our meat and seafood counters are a true standout, featuring premium cuts and responsibly sourced seafood that raise the bar for home cooking. Whether you’re eyeing a richly marbled ribeye, fresh halibut, or thick-cut pork chops, our expert butchers and fishmongers are here to help you bring something special to the table.

Hungry now? Stop by our deli, where our inhouse chefs prepare fresh, flavorful dishes every day. From hearty soups and crisp salads to hot entrées and gourmet sandwiches, there’s always something ready to pack and go. Whether you’re grabbing lunch on the run or planning dinner without the prep, our hot food selection is made to satisfy—quickly, conveniently, and deliciously.

As a family-owned market, we believe food is about more than just ingredients—it’s about connection. That’s why we put heart into everything we do, from the way we greet our customers to the way we select our products. We’re proud to support the community that supports us, through local donations, charitable partnerships, and giving back where it matters most. When you shop with Jensen’s, you’re not just picking up groceries—you’re joining a community rooted in care.

Hosting a dinner party? Our team can help you find the perfect wine pairing. Craving inspiration? Explore our thoughtfully curated gourmet section full of global flavors and local gems.

Don’t wait—Jensen’s in Point Loma is your everyday meal solution with chef-crafted, hot, ready-to-go favorites made fresh daily.

Savor life’s simple pleasures! Indulge in flavors and enjoy moments worth sharing.

Our Service Deli Team: Miguel, Julius, Ben & Jackie.

Jensen’s Front End Team: Jose, Sandra, Alma, Teresa & Olivia.

Field Notes with Phil Noble

BY JULIE PENDRAY

Locating quality food, harvesting, and sharing meals is a type of bonding that dates back to early human history. Edible San Diego is honoring and telling the stories of local farmers nourishing our region through Community Supported Agriculture (CSA).

In a CSA group, area residents pay a subscription as “shareholders” to support a farm’s efforts and then are given some of the crop, plus sometimes animal products and add-ons such as honey, olive oil, baked goods, herbs, or juices. This model benefits both growers and eaters with the stability of a recurring membership fee. To start a CSA business in this state, farmers can register online with the California Department of Food and Agriculture, and access food safety training and additional resources through the website.

CSA sales increased by 25% from 2017 to 2022, according to the US Department of Agriculture, with $17.5 billion worth of food sold. This is largely attributed to a surge in interest from more people who were shopping online or directly from neighboring farms because of safety concerns, supply disruptions, and a desire to support local businesses during the early days of the Covid pandemic.

Phil Noble, co-owner and farmer at Sage Mountain Farm in Anza, remembers that period well, although he says that while Covid precipitated a deeper interest in direct sales, “CSAs are great for any time. Our food system is always changing, and every time it changes, CSAs seem to be a good choice.” He and his wife, Juana, and family work their organic CSA farm together, at an altitude of 4,000 feet in the snow zone off Highway 371, just north of the Cahuilla Reservation. Noble says it’s “risky” to farm there

because of the weather, but being somewhat isolated in general reduces the possibility of contamination from any other farms where different practices may be used. Their land is divided into 200 acres for cattle and 80 acres for produce. Irrigation comes from their well, which draws water from beneath the San Jacinto Mountains. They also grow a few acres of produce in Fallbrook. All their produce is handpicked at peak ripeness and delivered to members in parts of San Diego, Riverside, and Los Angeles counties.

Noble said developing a CSA farm was a lot of work, including “a few bumps in the road,” but it has all been worth it. “This is a first-generation farm. There was a lot to figure out. I didn’t get paid for the first seven years.” The family started with cows, pigs, and chickens, then planted a vegetable garden. When they found themselves with more produce than they needed, they took it to a farmers’ market and were so encouraged, they continued selling there. They gradually added lamb, eggs, and goat meat to their farm’s offerings, and registered as a CSA in about 2007. Noble said the registration process was “so easy.” Now, they can also provide subscribers with mangalitsa pork (the wagyu of pork), cerveza beef, grassfed beef, quail, and seasonal add-ons including persimmon jam, juices, dates, or honey. They have also supplied items for various health food outlets and nutrition services, and they currently supply produce to the area’s Wilson Creek Winery. Find the full interview on ediblesandiego.com. Tours and purchasing details

The public, including school groups, can make appointments for tours. Find a wealth of educational information, photos, recipes, nutrition, and CSA updates at sagemountainfarm.com.

CSA Boxes for Fall

Get your goods direct from a farmer through Community

Supported Agriculture BY JULIE PENDRAY

Be Wise Ranch

Escondido

Nearly 30 pickup locations throughout the county.

Leafy greens, cucumbers, green beans, beets, summer squash, tomatoes, herbs, and more » bewiseranch.com

Foodshed

Cooperative

3340 Fairmount Ave., City Heights

Pickup and home delivery. Food sourced from over 40 farms. Accepts EBT.

» foodshedcooperative.com

JR Organics Escondido

Available for pickup and home delivery.

Greens, beets, broccoli, broccolini, cabbage, cauliflower, cucumbers, radishes, herbs, and more

» jrorganicsfarm.com

Sage Mountain Farm

12630 Santa Catalina Rd., Valley Center

Pickup and home delivery in San Diego County.

Beets, broccolini, carrots, celery, citrus, greens and herbs, melons, potatoes, and summer squash. Add-ons include eggs, honey, poultry, beef, lamb quail, goat and tallow

» sagemountainfarm.com

Sand

n’ Straw

629 Mar Vista Dr., Vista

Pickup at the farm Wednesdays through Sundays. Onsite farm stand, crafts, events, and animals. Check website for seasonal items. Add-ons include eggs, sourdough bread, honey, and jam » sandnstraw.com

CSA offerings are subject to change. Contact farms directly for more details.

Scan the QR code to find more CSAs on ediblesandiego.com.

AMY PROCOP COURTESY OF SAGE MOUNTAIN FARM

THE JADA EXPERIENCE

Market Explorer Lemon Grove Farmers’ Market

BY MICHELLE STANSBURY PHOTOGRAPHY BY ADRIANA DELGADO

Lemon Grove was home to a booming lemon cultivation industry in the late 19th and early 20th centuries. At its peak, Lemon Grove produced millions of pounds of citrus annually, with lemons shipped by rail across the country. The town’s name became synonymous with the bright fruit, and while most of the large citrus groves disappeared after World War II with suburban development, even today, lemon trees dot backyards and sidewalks. The Thrive Lemon Grove Farmers’ Market acts as a connection to this agricultural past, allowing residents and visitors to support local farmers and access fresh produce, including citrus from hyperlocal and backyard growers.

Every Thursday from 4 to 7pm, Lemon Grove buzzes to life as community members converge at the VFW Post 2082 parking lot (2885 Lemon Grove Avenue) for a compact but vibrant farmers’ market. In the three years since the market opened, it has steadily grown into a beloved weekly gathering, transforming a modest lot into a lively hub of growers, creators, and neighbors.

Joyce Moore, the president of Thrive Lemon Grove, shares that the organization’s first project was a community garden in 2014, followed by support for other social issues, such as fighting human trafficking. The farmers’ market began in 2022 from Moore’s passion for health and nutrition. “Farmers’ markets are really about how your food is grown and knowing what you are eating. You’re supporting your local farmers and you’re putting pure nutrition in your body,” Moore says.

At the cornerstone of the market and committed to the same cause is Project New Village, a local nonprofit focused on food equity in Southeastern San Diego County. Their flagship initiative, also launched in 2022, is People’s Produce Mobile Farmers’ Market, a solar-powered refrigerated truck stocked with fruits, vegetables, and herbs sourced from regional growers like Stehly Farms, Sage Mountain, and San Gabriel Ranch. The organization also works with microgrowers like backyard and community gardeners. To encourage these small producers, they help organize a grower group to share knowledge and develop crop plans.

Rodney West, the People’s Produce Mobile Farmers’ Market manager and a grower himself, explained that they use an equitable food system model: “We ensure that local growers and food makers are paid fairly while also making fresh produce, grown with organic methods, available to underserved communities. We also support that effort by accepting EBT, WIC, and SNAP.” In addition, they tap into a grant program that provides $10 tokens in exchange for filling out a nutritional literacy survey in partnership with SDSU. Those tokens can be used to subsidize each People’s Produce purchase to make the local fruit and vegetable hauls more affordable. Late summer shoppers can expect flavorful tomatoes, sweet corn, and juicy donut nectarines, while fall brings greens like kale and chard, along with root vegetables.

Freshly baked goods like sourdough bread and bagels were also available from Stove in the Grove, run by Lemon Grove resident Steve Flynn, who decided to start selling his loaves at the market after perfecting his technique with family and friends. A slightly larger bakery operation also has a presence: Sourdough Shoppe is a microbakery based in Balboa Park where they bake tortillas, focaccia, cakes, pies, and crackers that are available for pickup at their Lemon Grove market pop-up. They also offer Neapolitan-style pizzas baked with a sourdough crust and fresh herbs that are a menu highlight on market days.

For Tijuana-style tacos and quesadillas, try family-run Big Boyz Tacos, also based in Lemon Grove, and their popular carne asadaloaded quesadilla with a homemade agua fresca. Or, sample a burrito from Tortillas de Lola. Their fresh namesake tortillas are hand-pressed, resulting in a pillowy, flavorful base for burritos and quesadillas.

Find more to explore in Lemon Grove and read the full article on ediblesandiego.com this fall.

» Follow @lemongrovemobilefarmersmarket on Instagram for market info.

MONDAY

San Diego County

Farmers’ and Fishermen’s Markets

North Park √ † * !

Escondido—Welk Resort √ 8860 Lawrence Welk Dr. 3–7pm

TUESDAY

Coronado √

Near 1st St. & B Ave.

2:30–6pm

Escondido √ * !

Juniper St. btwn Grand Ave. & Valley Pkwy.

2:30–6pm

Mira Mesa √ *

Mira Mesa High School 10510 Reagan Rd.

2:30–7pm

Otay Ranch—Chula Vista √

Otay Ranch Town Center 2015 Birch St. 4–7pm

Pacific Beach Tuesday √ † !

901 Hornblend St. 2–7pm

WEDNESDAY

Carlsbad √

State St. & Carlsbad Village Dr.

2:30–7pm

Little Italy Mercato √ † *

Date St. from Kettner Blvd. to Front St.

9:30am–1:30pm

Ocean Beach √

4900 block of Newport Ave. 4–8pm

Santee √ † * !

Pathway Center

Carlton Hills Blvd. & Mast Blvd.

3–7pm

South Bay √ 4475 Bonita Rd. 3–7pm

THURSDAY

Anza NEW

3000 North Park Way at 30th

3–7:30pm

Oceanside Morning √ * ! 511 Pier View Way & Hwy. 101 9am–1pm

Ramona Grange Growers Exchange † NEW Grange Hall 215 7th St. 4–7:30pm

Scripps Ranch √ Newtopia Cyder 10045 Carroll Canyon Rd. 3:30–7:30pm

FRIDAY

Borrego Springs √

Jamul 14019 Campo Rd. 3–8pm (closes for winter)

Little Italy Mercato √ † * ! Date Street from Kettner Blvd. to Front St. 8am–2pm

Mission Valley √ Civita Park 7960 Civita Blvd. 9am–1pm

Christmas Circle Community Park

8–noon (resumes Nov. 7)

La Mesa Village √ * !

La Mesa Blvd. btwn Palm & 4th St. 3–7:30pm (3–7pm Oct.–April)

Rancho Bernardo √ 13330 Paseo del Verano Norte 9am–1pm

San Marcos √ †

251 North City Dr. 3–7pm

SATURDAY

Cardiff √ † * Miracosta College San Elijo Campus 3333 Manchester Ave. 10am–2pm

Overland Field 56333 CA 371 4–8pm

Linda Vista √ *

6939 Linda Vista Rd. 2–7pm

City Heights - ASCENDKemet

Collective Farmers’ Market † 4325 Wightman St. 10am–2pm

Del Mar √

Del Mar Civic Center 1050 Camino Del Mar Noon–4pm

Fallbrook Main Avenue √ * ! Main Ave. btwn Hawthorne & Fig 9am–1:30pm

Imperial Beach † * SunCoast Market

Veterans’ Park 1075 8th St.

Third Saturday, 8am–2pm

Leucadia √

Paul Ecke Elementary School

185 Union St. 10am–2pm

Rancho Santa Fe √ Del Rayo Village 16079 San Dieguito Rd. 9:30am–2pm

Santa Ysabel √ 21887 Washington St. Hwy. 78 & Hwy. 79

Point Loma √ NEW location 2740 Chauncy Rd. 9am–1pm

Poway √ *

Old Poway Park 14134 Midland Rd. at Temple 8am–1pm

Ramona √ 424 Letton St. 7am–1pm

Santa Ysabel √ 21887 Washington St. Hwy. 78 & Hwy. 79

Saturday & Sunday 11am–4pm

Tuna Harbor Dockside Market

598 Harbor Ln. 8am–1pm (or until sold out)

Vista √ † * !

345 S. Melrose Dr. 8am–noon

SUNDAY

Carmel Valley √ † NEW (Previously Hidden Escondido) Torrey Pines High School 3710 Del Mar Heights Rd. 10am–2pm

Chula Vista √

300 Park Way & Third Ave. 10am–2pm

Fishermen’s Market of North County

320 Harbor Dr. 8am–2pm

Hillcrest √ * NEW location 1601 University Ave. 9am–2pm

La Jolla Open Aire √ 7335 Girard Ave. & Genter St. 9am–1pm

Saturday & Sunday 11am–4pm

Solana Beach √ 444 So. Cedros Ave. Noon–4pm

MOBILE MARKETS

People’s Produce Mobile Farmers’ Market † Now servicing eight communities. Visit projectnewvillage. org for days and locations.

LEGEND

√ Markets certified by the San Diego County Agricultural Commissioner, ensuring that the produce is grown by the seller or another certified farmer in California, and meets all state quality standards.

† Market vendors accept EBT (Electronic Benefit Transfer).

* Market vendors accept WIC (Women, Infants, Children) Farmers’ Market checks.

! Market vendors accept WIC Fruit and Vegetable checks.

All listings are subject to change. Please contact markets directly to confirm hours of operation, locations, and what benefits are accepted.

Bookmark the digital market guide on ediblesandiego.com for more complete information and links to market websites.

Locally sourced, regional cuisine with breathtaking views of the Torrey Pines Golf Course and stunning sunsets over the Pacific Ocean.

2025 Local Provisions Gift Guide

Unlock your authentic beauty with the N8iV Beauty Trio! Enjoy the benefits of agedefying, skin care infused with acorn oil, a botanical with 23,000 years of plant medicine history used by Native Americans.

Use code ACORN for 20% off the N8iV Beauty Trio and discover your youthful radiance today.

» n8ivbeauty.com

Taste the difference of authentic, organic balsamic vinegars from Modena, Italy. Available in classic and three deliciously flavored infusions, these perfectly balanced, rich, and velvety vinegars make thoughtful gifts.

» balsamicokitchen.com

Treat your sweetest loved ones or very special clients to artisanal jams handcrafted in sunny San Diego using on the freshest, ripest all-natural ingredients. Each gift box includes three 8-ounce jars of jam, beautifully packaged with a personalized greeting card. Explore gift options online or customize your order by adding company-branded logos. Contact risa@jackiesjams.com.

» jackiesjams.com

Pick your own living or fresh-cut Christmas tree at our family-run nursery. Every tree sold supports local foster homes, making your holiday both beautiful and a meaningful tradition. Proudly local, since 1972.

» cityfarmersnursery.com/holiday

Take your pick of Edible San Diego merch, plus products and services from other local businesses coming soon.

» ediblesandiego.com/store

A truly artisanal chocolate experience, Chuao’s decadent chocolate boxes are the perfect gifts this holiday season and all year long.

Handcrafted with high quality, ethically sourced ingredients, these unique bars satisfy every sweet tooth and spread joy in every bite.

» chuaochocolatier.com

Recipes from the Heart

Three reader recipes from Cook the Cover

INTRO AND

CHEF BIOS BY ARIANNA LITRENTA

PHOTOGRAPHY

BY

JAMES TRAN AND LUKE SCHMUECKER

Every dish tells a tale of where we come from, who we love, and how we come together. Those stories are the beating heart behind our annual Cook the Cover series. What started as a recipe challenge has evolved into a celebration of the flavors, traditions, and connections that make San Diego’s food community so rich.

And our community certainly delivered, submitting beloved recipes handed down from family tables. We tasked three local chefs with choosing dishes that told a story, were approachable for home cooks, and highlighted local ingredients. It wasn’t easy to pick only three from all the heartfelt recipes submitted, but the dishes featured here stood out for both their flavors and stories.

A sincere thank you to all the readers who sent in recipes and shared a piece of their kitchen, their memories, and their love of food with us.

Meet the chefs

ROCÍO SISO GURRIARAN

For Rocío Siso Gurriaran, cooking has always been about love, connection, and the beauty of simplicity. Raised in a small town in northwestern Spain, she learned to cook from her mother and grandmother, who passed down the belief that food is the oldest form of love language. After moving to San Diego in 2001, Gurriaran worked her way through kitchens like Tapenade and Nine-Ten, where she spent over a decade refining her voice.

Now the culinary visionary at MIHO, she blends her Spanish roots with a deep appreciation for seasonal, local ingredients. For this issue, she prepared two dishes: Salmon-Chanted Evening, a delicate herb-steamed entrée, and Mama Marie’s Bolognese. When asked about her favorite dish to cook, the immediate answer was pasta, making her the perfect fit to bring this bolognese to life with warmth, care, and a deep respect for tradition.

JESSE AGHRAVI

While most kids were watching cartoons after school, Jesse Aghravi was glued to Great Chefs of the World. Raised on the East Coast, his culinary roots began at home with his father, a master of the grill, and continued through his teens and college years, where he worked in kitchens.

Aghravi later earned his stripes at acclaimed New York restaurants like Spigolo, Ciano, and the Michelin-starred The Musket Room. These experiences shaped his flavor-forward style and belief that “a chef’s job is to make memories in people’s milestone moments.”

Since relocating to San Diego in 2018, Aghravi has embraced the bright, seasonal flavors of Mediterranean cuisine, which he’ll bring to life at LuckyBolt’s expansion later this year.

For Cook the Cover, he stayed true to that influence, selecting the Herb-Crusted Rack of Lamb because “the Mediterranean feel to the dish was calling my name.” The preparation was seamless, and the final result was everything he hoped for: savory, aromatic, and deeply satisfying.

JEFF ROSSMAN

For Jeff Rossman, some dishes speak louder than others. “I’m a sucker for bolognese,” he says.

“I love simple, flavorful food—and this one was a no-brainer.” A longtime admirer of Italian cuisine, Rossman helped select this season’s featured recipes. Although he wasn’t able to test Mama Marie’s Bolognese due to a work emergency, he was moved by the heartfelt story behind it and knew it was a dish that deserved to be shared.

As one of San Diego’s farm-to-table pioneers, Rossman spent over 27 years at the helm of Terra. Today, he runs Terra Catering & Events, where he continues his mission to highlight local ingredients and craft memorable meals. For Rossman, great food is about more than flavor: It’s about bringing people together, whether over a plated dinner or a bowl of something timeless, like bolognese.

Food for Cook the Cover proudly sponsored by

A special thank you to MIHO creative event studio for generously hosting the Cook the Cover test kitchen.

JAMES TRAN

LUKE SCHMUECKER

LUKE SCHMUECKER

Treasure the recipes

Mama Marie’s Bolognese

COVER RECIPE SUBMITTED BY SHIRA BLISS

SELECTED BY JEFF ROSSMAN

This recipe was submitted in loving memory of Marie Theresa Vild. Our dear Mama Marie passed away this year. We never knew how she made her delicious and highly sought-after bolognese sauce. Born into an Italian family, we figured there were some secret ingredients in Mama M’s recipe. Many of us daughters tried to duplicate her recipe, yet we could never quite replicate the deliciousness of her celebrated dish. It wasn’t until she was gone that her handwritten recipe was found. May her rich legacy never die. Mangia, mangia!

SERVES 10–12

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

1 large white onion, chopped

1 package fresh basil, chopped

2 pounds lean ground meat, tri-tip, or 6 Italian sausages

3 28-ounce cans tomato sauce (ready-cut with basil)

1 12-ounce can tomato paste

1 28-ounce can tomato purée

½ bunch parsley, chopped

1 teaspoon dried oregano

1 teaspoon dried rosemary

Salt and pepper to taste

Italian seasoning to taste

4 bay leaves

1 teaspoon red pepper flakes

½ cup red wine

2 carrots, thinly sliced

1 lemon, juiced

1 teaspoon ground anise

Heat olive oil in a large pan over medium heat and infuse with garlic, onion, and basil for 2 minutes.

Add the meat of your choice and sear for an additional 2–3 minutes, allowing the meat to brown slightly.

Add all the tomato ingredients, parsley, oregano, rosemary, salt, pepper, Italian seasoning, and bay leaves. Stir well to blend the flavors.

Use the empty tomato paste can to measure 1 can of water, and the large tomato sauce can for an additional can of water. Add both to the sauce and mix thoroughly.

Let the sauce simmer on low heat for about 3 hours, stirring every 15–20 minutes to prevent sticking.

After 30 minutes of cooking, stir in red pepper flakes and red wine for depth of flavor.

One hour before serving, add thinly sliced carrots, fresh lemon juice, and ground anise. This will allow the carrots to melt into the sauce and enhance its sweetness. Serve with your favorite cooked pasta.

JAMES TRAN

Salmon-Chanted Evening

SUBMITTED BY JOHN BEAUDRY

SELECTED BY ROCÍO SISO GURRIARAN

Salmon-Chanted Evening is a play on salmon en papillote. It’s a whole meal of herbs, vegetables, and salmon in a beautiful package. When serving your guests, lay the envelope before them, cut it open, and offer them an herbal facial as the fragrant steam rises and the lemon “scales” on the fish are revealed. It’s a delightful sensory experience. Your guests will swoon.

Feel free to substitute other vegetables. The key is to use the freshest, most tender new vegetables. Choose colorful combinations to add to the experience. Blanch any vegetables that take longer to cook.

SERVES 4

8 small fingerling potatoes, skin on 12 haricots verts or green beans

11 cherry tomatoes

2 Meyer lemons

1 pound salmon fillet with skin

Parchment paper

Salt and pepper to taste

8 cloves garlic

4 tablespoons butter

4 fresh basil sprigs, julienned

6 tablespoons white wine, divided

Preheat the oven to 400°

Fill a medium pot with water and bring to a boil. Blanch the fingerling potatoes, green beans, and tomatoes, one ingredient at a time, to lightly precook in boiling water for 2–5 minutes each. After blanching, plunge into cold water, then pat dry. Set aside.

Using a mandolin or sharp knife, slice the lemons into very thin rounds that are thick enough to maintain their shape

Cut the fillet into four 4-ounce portions, leaving the skin attached for maximum flavor. Cut 4 squares of parchment paper large enough to fold over the salmon and veggies. Lay them out on the counter next to each other.

Turn each piece of paper so that one corner is facing you. Draw an imaginary line between the right and left sides. Place one salmon fillet just below the center line of each piece of paper.

Lay slices of lemon over each piece of salmon to resemble scales. Salt and pepper to taste. Next, lay the garlic and blanched vegetables around and over the fillet with lemons, keeping it all in a snug heap. Cut butter into small pats and dot over vegetables and fish. Sprinkle with julienned basil, then pour approximately 1½ tablespoons of wine over each fillet.

Wrap the fillets by turning one of the parchment squares a quarter turn to the left. Fold the right side of the paper over the left side. The points should match up. You may need to snug things over a bit to be able to do this. Grab the point now facing you and fold it towards the top of the package and a little to the left. Continue folding the bottom, moving to the left a little each time so that you end up with a rounded pouch. When you get to the end, fold the last portion under the package to secure it.

Place the packages on a baking sheet. If they are wrapped tightly, nothing will leak out. Don’t use oil. Bake 15 to 20 minutes, depending on how well you like your salmon cooked. The packages should be lightly browned. If not, turn on the broiler for a couple of seconds to do so. This is part of the sensory experience!

Serve: Make sure your guests are seated and ready for the presentation. Place a package on each plate and open the first one for the guest of honor. Just as you cut the package open, ask them to put their face down to experience the herbal facial.

JAMES TRAN

Herb-Crusted Rack of Lamb with Mint-Garlic Yogurt and Chive Oil

SUBMITTED BY JESS DEOCAMPO

SELECTED BY JESSE AGHRAVI

I enjoy creating classic dishes with tried-and-true flavor affinities with a modern touch. This dish combines classic elegance with fresh flavors. The herb crust adds texture, the yogurt cools and brightens, and the chive oil gives a restaurant-style finish. It’s a favorite in culinary circles for teaching flavor layering and plating finesse.

SERVES 4

Lamb

3 cups breadcrumbs

4 cloves garlic, minced

2 tablespoons extra-virgin olive oil

1 tablespoon finely chopped rosemary

1 tablespoon finely chopped thyme

½ cup finely chopped parsley

Salt and black pepper to taste

2 tablespoons Dijon mustard

2 racks of lamb (8 bones each), frenched

Mint-Garlic Yogurt

1 cup Greek yogurt

1 clove garlic, grated

¼ cup chopped mint

1 tablespoon lemon juice

Salt to taste

Chive Oil

½ cup chopped chives

¼ cup neutral oil (like grapeseed)

Pinch salt

Crust the lamb: Mix breadcrumbs, garlic, olive oil, herbs, salt, and pepper into a paste. Rub lamb with Dijon mustard, then press the herb mixture all over. Let rest 30 minutes (or up to 12 hours in the refrigerator).

Meanwhile, make yogurt sauce: Stir together yogurt, garlic, mint, lemon juice, and salt. Chill until ready to serve.

Make chive oil: Blend chives and oil in a blender until smooth. Strain and season with salt.

Cook the lamb: Preheat oven to 400°. Sear lamb in an oven-safe pan over medium-high heat until browned on all sides. Transfer pan to oven and roast 15–20 minutes for medium-rare (125–130° inside). Rest 10 minutes before slicing.

Serve: Slice lamb into chops. Plate with yogurt and drizzle chive oil on top. The lamb is great served with a salad, roasted veggies, or couscous.

Tips from the Test Kitchen

BY MARIA HESSE

Testing this year’s recipes at MIHO created a tremendous stage for the recipes to shine. Chefs Rocío Siso Gurriaran and Jesse Aghravi were inspired to share additional techniques for home cooks to experiment with.

Expert advice for serving up the best pasta bolognese

BEFORE SAUCING YOUR PASTA, DRESS IT IN MELTED BUTTER, EXTRA-VIRGIN OLIVE OIL, AND PARMESAN

Rocío says this helps build a flavor barrier between the pasta and the sauce. Once pasta is cooked to al dente, reserve a cup of pasta water (in case you need it) and drain the rest. Melt a healthy pat of butter with a glug of olive oil in a sauté pan over medium-low heat and toss the pasta in it to give it a good coating. If the pasta starts looking dry or clumpy, you can add small splashes of the pasta water to keep it loose. Grate fresh Parmesan over the pasta and stir that in. This should all come together in a few minutes and the pasta will be coated in a glossy sauce that is ready to top with your bolognese.

Chef’s

adjustments for seafood en

papillote

MAKE A PASTE WITH WINE AND BUTTER

Rocío suggests another approach to John Beaudry’s use of wine in the Salmon-Chanted Evening recipe. Mix the wine and seasonings into softened butter and make a paste to spread on the parchment paper and fish. This technique suspends the flavor of the wine in the fat and helps emulsify the liquid.

Put a high-end finish on a crusted rack of lamb

TRUST THE TRUSS

According to Jesse, it’s worth taking the time to truss the lamb racks. You can find videos or guides online on how to do it, but it’s basically a matter of wrapping and tying cooking twine in the meaty parts of the lamb rack between the bone joints. This helps to ensure the lamb rack retains its shape for more even cooking.

CRUST THE LAMB AFTER IT’S COOKED

Many recipes call for crusting the lamb before roasting, but Jesse suggests adding it afterwards for a more evenly crunchy effect. Try toasting the breadcrumbs with butter, herbs, and spices in a sauté pan, stirring occasionally until golden. Remove the crumbs and spread them out on a baking sheet to allow them to cool. Follow the recipe to season, cook, and rest your lamb racks without the crust, and once the meat is temped, brush them with Dijon mustard and coat them with the breadcrumbs to finish. This approach preserves the crispiness of the crumbs and reduces the risk of losing parts of the crust during the cooking process.

JAMES TRAN

Experience La Dolce Vita at Bianchi

Authentic Neapolitan cuisine, signature cocktails, and warm Italian hospitality in a cozy setting.

Elevate Everyday Occasions

A favorite dining destination for gathering with friends and family, The Grill at Torrey Pines offers delicious dishes from its wood-burning rotisserie, local craft beers, an outdoor patio with fire pits, and incredible Torrey Pines views.

Cooking Together

Five recipes to master for fall family meal prep

If you’ve learned a few things about eating seasonally here in San Diego, you’re likely familiar with how much zucchini the end of summer brings. Somehow, when you think you’ve had enough, you’ll find yourself with a whole lot more. The same goes for the cherry tomato plant that will continue to thrive in the garden through January if you let it. You’ve also learned how having a good sauce prepped makes life easier. And you’re probably willing to subscribe to the notion that there’s nothing like a good stew when the nights get longer and evening temperatures drop.

BREAKFAST

JUMBO DOUBLE CHOCOLATE ZUCCHINI MUFFINS

BY MARIA HESSE

Finally—a healthy, chocolatey, satisfying breakfast muffin! You’ll feel like you’re winning parent of the day after sending your kids off to school loaded up on these decadent, fiber- and protein-rich muffins that also happen to be gluten-free and full of zucchini. Heck, enjoy one for yourself too. It’s well-earned.

These muffins are a bit dense compared to conventional muffins, but my kid prefers them. We zap a single muffin in the microwave for about 35 seconds straight out of the fridge, making it a fast, simple, and filling breakfast that feels indulgent but good for you.

(And yes, you can use a 3.5-ounce muffin pan and yield 12 muffins for smaller appetites.)

SERVES 6

2 cups almond flour

⅓ cup cacao or cocoa powder

1 tablespoon ground psyllium (optional)

½ teaspoon baking soda

¼ teaspoon salt

3 eggs

¼ cup melted butter

⅓ cup maple syrup

1 teaspoon vanilla extract

1–2 medium zucchini, finely grated and drained of excess liquid*

1 cup chocolate chips

*Grate zucchini over a clean tea towel. Gather the grated zucchini in the towel and squeeze it into a ball while holding it over the sink or a bowl to collect excess liquid. Measure out 1 cup of the grated zucchini for the recipe.

Preheat oven to 350° and prepare a 5-ounce muffin pan with 6 muffin wells (you can use a 3.5-ounce muffin pan and yield 12 muffins) by adding liners or coating with butter to prevent sticking.

Whisk together almond flour, cacao powder, psyllium, baking soda, and salt in a large mixing bowl.

In a separate large mixing bowl, whisk eggs, butter, maple syrup, and vanilla extract together for 1 to 2 minutes. Mix in half the dry ingredients until well incorporated and repeat with the second half. Fold in grated zucchini and chocolate chips until evenly covered in batter. Expect the batter to be on the thick side.

Fill each muffin well with batter. Bake for 30 to 35 minutes, or until a wooden toothpick (or chopstick) inserted in the center comes out clean.

Muffins keep well refrigerated for up to 5 days.

Originally published September 2022

SNACK

LITTLE LION PARSLEY PESTO WITH CRUDITÉS

BY ANNE-MARIE COULON

This pesto recipe was developed by AnneMarie Coulon of Little Lion Cafe. It goes great with vegetables, meat, or pasta.

SERVES 10+

1 cup basil leaves

4 cups parsley leaves

4 medium cloves garlic

1 shallot

¼ cup Parmesan

Zest and juice of 1 lemon

1 roasted bell pepper (any color)

1 cup extra-virgin olive oil

Salt and pepper to taste

Sliced raw seasonal vegetables, for serving

Blend all pesto ingredients in a food processor or blender until smooth.

Serve alongside sliced carrots, fresh green beans, endives, or any other seasonal vegetable.

Originally published in issue 45

CHRIS ROV COSTA

MARIA HESSE

LUNCH

SAVORY TOMATO AND THYME CRUMBLE

BY HALEY HAZELL

Take everything you love about a summer crumble but make it with tomatoes. This side dish is inspired by the season’s hottest dessert (literally): the fruit crumble. I swap summer berries and stone fruit for cherry tomatoes, garlic, and fresh thyme. The crumble topping gets a savory spin with Parmesan and loads of black pepper.

DINNER

BIVOUAC CIDERWORKS’

PARTY-WORTHY MAKE-AHEAD

LAMB STEW

BY DANILO TANGALIN

This is not your grandma’s stew. Chef Tangalin’s flavorful braised dish is spiked with fish sauce and lime. Make it a day ahead and reheat for a dinner party. It’s versatile, hearty, and pairs great with Bivouac Transom, a dry cider.

SERVES 4–6

Crumble Topping

1 cup all-purpose flour

½ cup freshly grated ParmigianoReggiano

1 tablespoon fresh thyme leaves (or ¾ teaspoon dried thyme)

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

8 tablespoons (1 stick) cold, unsalted butter

Filling

2 pints cherry and/or Sungold tomatoes

1 teaspoon cornstarch

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon red wine vinegar

10–12 basil leaves, torn

2–3 cloves garlic, thinly sliced

Preheat the oven to 350°.

Make the crumble topping by mixing flour, Parmigiano-Reggiano, thyme, salt,

SERVES 10+

6 pounds lamb shoulder

½ cup soy sauce

¼ cup fish sauce

Juice of 3 limes

1 tablespoon salt

1 tablespoon black pepper

3 bay leaves

2 pounds jumbo carrots

2 pounds onions

2 pounds red potatoes

1 10-pound can whole peeled tomatoes

¼ cup extra-virgin olive oil

½ cup tomato paste

2 cups English peas, blanched (or substitute frozen peas)

Cut the lamb shoulder into 2-inch cubes and set aside.

In a large bowl, whisk together the soy sauce, fish sauce, lime juice, salt, pepper, and bay leaves. Add lamb, mixing well to coat, and marinate in refrigerator for 30 minutes.

Dice carrots, onions, and potatoes into large pieces, 1–2 inches, and place in a

and pepper in a medium mixing bowl. Slice the cold stick of butter into 10 pieces and add to the flour mixture. Toss to coat the slices of butter in flour, then flatten the butter into the flour using the tips of your fingers. Continue working the butter and flour until you have pea-sized clumps. Add 1 to 2 tablespoons of icecold water and continue to gently work until a dough forms. Cover with plastic wrap and set in the fridge while you prepare the filling.

To make the filling, use a paring knife to halve the tomatoes. Toss halved tomatoes in a medium mixing bowl with cornstarch, salt, black pepper, red wine vinegar, basil leaves, and garlic.

Pour filling into a 9 x 13-inch baking dish or 10-inch cast-iron skillet. Using your fingers, crumble the dough and scatter over the filling.

Bake for 60 to 75 minutes, or until the crumble topping is golden brown and the tomato filling is bubbling around the edges.

Originally published August 2021

bowl of water to prevent oxidation; strain when ready to use. Crush the tomatoes by hand, breaking them apart for cooking.

Preheat oven to 300°.

Heat a large sauté pan over medium-high heat and add enough oil to coat the pan. Sear the lamb in batches until golden brown on all sides while keeping the center raw. Repeat until all lamb is seared. Transfer lamb to a Dutch oven.

Prepare braising liquid in the same pan the lamb was seared in by lightly sautéing the onions, carrots, and potatoes until golden brown. Add tomato paste and caramelize with the vegetables. Add crushed tomatoes and simmer for 5 minutes.

Transfer the braising liquid to the Dutch oven with the lamb. If the lamb is not fully submerged, add water to cover it.

Cover and bake at 300° until meat is tender, about 2 hours.

Stir in peas just before serving.

Originally published in issue 50

HALEY HAZELL

COURTESY OF BIVOUAC CIDERWORKS

CAPIROTADA

BY SANDRA BELCHER

Sandra Belcher shares her family’s recipe for comforting and indulgent Mexican bread pudding.

SERVES 8

3 cups water

3 cinnamon sticks

6 whole cloves

2 cups dark brown sugar

6 corn tortillas

4 stale bolillo rolls or French bread, sliced into about 20 slices (for layering)

6 tablespoons lard or butter, cubed by tablespoon

1 cup raisins

1 cup chopped nuts (almonds or your choice)

1 cup queso Oaxaca or Monterey Jack cheese, cut into small cubes

½ cup sweetened shredded coconut

FALL COOKBOOK CLUB

BY ARIANNA LITRENTA

There’s a change in the air as San Diego makes the gentle transition to autumn. As the late summer nights roll into crisp fall mornings, there’s a sense of stillness that offers the opportunity to slow down and turn inward. This season’s Cookbook Club is rooted in reflection and invites readers to broaden their perspective on how they view food with a literary feast of featured books that challenge us to examine food through a philosophic, economic, and historical lens. Whether you’re a curious cook, thoughtful eater, or innovative thinker, we invite you to savor something more substantial this fall.

THE SERVICEBERRY: ABUNDANCE AND RECIPROCITY IN THE NATURAL WORLD

In this concise yet profound essay-turned-booklet, acclaimed botanist and bestselling author Robin Wall Kimmerer explores society’s complex relationships with food and the economy. Centered around the humble serviceberry tree, she uses its fruit as a metaphor for relational abundance. As an Indigenous scientist and expert in the restoration of ecological communities, Kimmerer draws on both traditional knowledge and scientific expertise to challenge dominant economic paradigms. She uses this dual perspective to offer an inspiring alternative to a life rooted in reciprocity, gratitude, and mutual care. While

Preheat oven to 350°.

Make a syrup by bringing water, cinnamon sticks, cloves, and sugar to a boil in a small saucepan over high heat. Reduce heat to medium and simmer for 10 minutes. Remove cinnamon sticks and cloves and set aside to cool slightly.

In an 8-inch round pan, rub 2 tablespoons lard or butter to coat the sides of the pan and line with 4 of the corn tortillas.

Dip sliced bread in syrup mixture and begin to layer in pan over tortillas, sprinkling ⅓ each of the lard or butter, raisins, nuts, cheese, and coconut over the bread.

Repeat for 2 more layers and drizzle with any remaining syrup. Top with 2 tortillas rubbed with butter to keep moist while baking. Bake until tortillas on top are crisp and capirotada is moist in the center, about 30 minutes.

Originally published in issue 53

The Serviceberry doesn’t have recipes, it still provides something to chew on and is perhaps the most nourishing book on this list.

THE COMFORT OF CROWS: A BACKYARD YEAR

Part almanac, part love letter to nature, Margaret Renkl’s The Comfort of Crows follows a year in her Nashville backyard.

Beginning with a crow spotted on New Year’s Day, each of the book’s 52 chapters marks a week of the year, pairing essays and illustrations that move gently through the seasons. Renkl mirrors the shifting rhythms of the natural world with those of her own life, reflecting on birds, bugs, family, grief, and the changing climate with equal parts tenderness and urgency. This devotional offers both a seasonal meditation and an intimate look at a personal journey. The Comfort of Crows reminds us that food begins with observation and invites us to slow down and celebrate the quiet miracles of every day.

THE DAWN OF EVERYTHING: A NEW HISTORY OF HUMANITY

David Graeber and David Wengrow’s The Dawn of Everything offers a thoughtprovoking perspective for those ready to rethink their view of civilization. Written by an anthropologist and

an archaeologist, this genre-defying history book draws from recent research to explore how early societies lived, farmed, and defined freedom. Among its many revelations is the idea that early food systems were far more diverse, experimental, and egalitarian than we’ve been taught. The authors challenge traditional beliefs of how farming started, why inequality emerged, and whether hierarchy is truly inevitable. While some ideas may be challenging to digest, readers willing to open their minds will be rewarded with a deeper understanding and a stronger connection to our shared past.

AN EVERLASTING MEAL: COOKING WITH ECONOMY AND GRACE

Tamar Adler’s An Everlasting Meal transforms the act of cooking into something both practical and poetic. Equal parts manual and meditation, Adler offers a soulful combination of philosophical musings and gentle, actionable guidance. She shows readers how to turn leftovers into feasts, reduce food waste, and find their footing when cooking feels like a chore. Adler reintroduces cooking as both a form of art and ritual that provides nourishment, comfort, and creativity. Ideal for new cooks and seasoned home chefs alike, An Everlasting Meal serves as a reminder that cooking is less about perfection and more about presence, resourcefulness, and finding joy in feeding ourselves.

Across

1 Fall, for one

5 Place to buy fresh produce and goods

9 Champagne title starter

10 Envys or Fujis

13 Large bundles of hay

15 Fragrant flower with thorny stems

16 Traveled by horseback

17 Alien too good for earth, abbr.

18 Fruit tree grouping

21 Exercise class, abbr.

23 Light brown colors

25 Cruciferous vegetable

25 Red or yellowish fruit used as a vegetable in cooking

26 Yellowfin tuna found in the Pacific Ocean

27 Retirement savings account type, abbr.

28 Large deer species with impressive antlers

29 Plot of land for growing vegetables and herbs

32 Brief nap in the UK

33 Cooking appliance with burners

35 Prepared

38 Therefore

39 Hesitant sounds

40 Spanish for gold

42 Bread making

43 Season for harvests

Down

1 Give out as a portion

2 Units measuring electrical current

3 Lyrical poem

4 Refusals or negative responses

6 Garden structures supporting climbing plants

7 Leafy green vegetable high in nutrients

8 Sampled food

11 Kitchen vessel

12 DiCaprio, to fans

14 Recipe direction (include)

16 Indian queen or princess

19 Tech exec., abbr.

20 Plot of land that could be used for a small garden, 2 words

22 Collection of recipes

24 Expression of gratitude, 2 words

25 Red root vegetables

26 Exist

27 Driver’s license, e.g.

30 Kitchen wear

31 Like some meat

34 Airport security agency, abbr.

36 Distinct historical period

37 Phoenix-based university, abbr.

41 Room, for short antoinettkraft@sbcglobal.net

Carlsbad resident Myles Mellor is one of the top crossword and puzzle writers in the world. He has published over 55 crossword and word search books, producing dozens of puzzles each month.

» mylesmellor.com

» themecrosswords.com

Answer key on page 48.

Hungry Hawk

Modern Mindful Drinking

LOW-ABV LIBATIONS ARE FINDING A FOOTHOLD

BY BRIANNA WILKERSON

PHOTOGRAPHY BY LAUREN DI MATTEO

Chances are, you’ve heard the term “low ABV” tossed around at cocktail bars and wondered what it means. While still a bit of a niche, this more mellow, mid-strength style of drinking is gaining ground—and it fits in just about anywhere, from neighborhood dives to fine dining rooms.

More and more, San Diego bartenders are offering low-proof libations from vermouth spritzes to sherry cobblers that deliver delicate, complex, and endlessly sessionable options for their patrons, proving that you don’t need a big buzz to have a great time. As drinking culture continues to shift towards more mindfulness and less indulgence, low-ABV drinks are rewriting the rules of happy hour and finding their footing on cocktail menus and consumer palates across the city.

As the thirst for lighter sips grows, bar teams are witnessing curiosity bloom beyond the usual suspects. With the popularity of spritz culture in full effect, “people are confident in ordering spritzes now, so I feel like that will trend towards people getting more curious about other options as well,” says Eliza Woodman, lead bartender at rooftop eatery Communion located in Mission Hills.

Bartenders are crafting clever riffs on spirit-forward classics, making them feel lighter, refreshing, and accessible—an easy entry into the low- or no-ABV world for San Diego’s craft beer and margaritaloving crowd. This trend fits the city’s wellness-forward vibe, where no one’s trying to get wrecked the night before a 6am yoga class or morning surf session. “Low-ABV goes hand in hand with that; people want interesting options that aren’t going to make them feel like $#!+ the next day,” asserts Woodman.

Billy Beltz, owner of Oddish Wine in Bay Park, points out that the younger generation and social drinkers in general are seeking options that feel more approachable, affordable, and aligned with a wellness-focused lifestyle in which the ritual and rules feel less stuffy or intimidating. Because San Diegans tend to be easygoing by nature, Beltz says, “We don’t need to overthink it.” The natural wines and unique amaros and vermouths produced under the Oddish Wines banner are made with ingredients entirely sourced from within San Diego County. “We want to express the local terroir,” insists Beltz. Look for their dry vermouth made with skincontact vermentino, local grapes, and foraged botanicals like wild fennel and citrus featured in the house martini at Callie in East Village.

Taking cues from their chefs, the bar team at Communion reimagines cocktail classics using seasonal, hyperlocal ingredients that mirror the food menu. Even spirit-forward favorites are reimagined to incorporate fresh flavors and low-alcohol elements,

evidenced in their Boulevardier, a white Negroni with strawberryrhubarb-infused Campari, pandan, and coconut. Lucas Ryden, owner of local shrub company Cool Hand Co., agrees that incorporating seasonal fruits and herbs to add fresh flavors is ideal in crafting a balanced low-alcohol drink. “Our shrubs are perfect for adding bold fruit flavor and depth to a low-ABV cocktail or spritz.” Ryden, who is also the beverage director at Vulture in University Heights, says, “My favorite low-ABV drinks lean on vermouths, dry sherries, and rad sparkling wines, flipping the script so the spirit becomes the modifier and the vermouth becomes the base.”

Woodman couldn’t agree more; she designs her drink recipes to highlight “sherry, amaro, and aperitifs as the star as opposed to the supporter,” which lets these spirits shine. On Communion’s brunch menu, for example, is an iced coffee built with a blend of amaros, that is, in Woodman’s opinion, a great way to “bring low-ABV into places where people are already comfortable.”

Since sherries and vermouths are grape-based spirits, their wineadjacent nature should appeal to the masses. Beloved South Park staple The Rose Wine Bar is one of the first places I recall seeing sherry and vermouth drinks included on the menu, giving a nod to the late 19th century when aperitif-based stirred concoctions were in vogue and seen on beverage menus across the world. Lesser-known classics like the Bamboo and Adonis cocktails, which highlight both sherry and vermouth by simply pairing the two together, have been featured at The Rose consistently along with a reliably diverse wine menu highlighting under-the-radar varietals like arneis and lambrusco, as well as a viognier from Temecula’s Lost Ranch Winery.

stands for “alcohol by volume,” providing a standardized measurement for the percentage of alcohol in an alcoholic beverage.

Yet, interestingly enough, many social drinkers are somewhat wary of sampling drinks made with these low-ABV powerhouses. The sherry cobbler cocktail on Communion’s opening menu, which I ordered and enjoyed with great enthusiasm more than once, certainly batted a few eyes. “People are afraid of her,” says Woodman, but those willing to sip adventurously are usually pleasantly surprised and delighted by the drink. Bar manager Matthew Gisler at Spanish tapas spot Finca in North Park, which boasts a bevy of amazing sherries, concurs: “A cobbler is one of my all-time favorite cocktails because of the balance of flavors and acidity, not to mention you can add so many fun modifiers to dial in your perfect drink.”

So, is low-alcohol drinking destined to break away from the niche to become the norm? Pull up a bar seat and discuss with your bartender. “They probably want to show off some new product they just brought in or tell you about some forgotten classic or amaro. People get into bartending because they like to be social, they like to throw a party, and they want to create an experience for their guests. Take advantage of that!” says Gisler. You might be surprised to discover what low-ABV sips your neighborhood watering hole can create for you.

The growing popularity of establishments that extend impressive, thoughtful beverage menus leaves the low-ABV curious drinker with lots to explore. Be sure to visit Finca’s beautifully curated vermouth and sherry selections and wine list that includes local bottles such as a nebbiolo/petite syrah by Charlie & Echo. And don’t skip the vibrant cocktail program at Mabel’s Gone Fishing with its excellent uses of amaro and sherry. It seems low-ABV drinking has arrived in a big way and is here to stay. <

Above: Eliza Woodman prepares a craft cocktail. Left: A pair of white Negronis at Communion.

Serving Up Kindness

Unique Ways to Share a Meal and Build Community

BY CHERIE GOUGH • ILLUSTRATIONS BY BRENDA TOWNSEND

San Diego County nonprofits have long diversified their funding sources with local donations, private and public grants, fundraiser events, and volunteer programs. But federal funding cuts to food assistance programs have left food pantries and families experiencing shortages and uncertainty. Give thanks for what you have by helping feed your neighbors. Volunteering your time builds connection, joy, and a stronger community. Here are unique opportunities to get involved and support San Diegans experiencing food insecurity.

Share Companionship

and a Hot Meal

with Seniors

Volunteering with Meals on Wheels meaningful commitment filled with heart that breaks the loneliness plaguing many isolated seniors in our community.

Drivers are always needed. If you volunteer, there are a few things you should know. For safety, the organization requires a background check. Drivers should be able to commit to at least one delivery per month, each taking about one to two hours and serving about a dozen seniors. Routes are assigned close to your home or workplace, and drivers are needed Monday through Saturday.

Another great way to get involved—especially for families and youth groups—is by assembling We Care Bags filled with fun and useful items and handwritten cards to brighten a senior’s day. » meals-on-wheels.org/volunteer

Work Behind the Scenes

Most large food banks don’t set aside and stock specialty foods

Beyond San Diego

Hardworking people who put food on our tables are facing fear and uncertainty. World Harvest Charities is seeking donations to deliver groceries to restaurant and farm workers and others in need.

» worldharvestfoodbank.org

JOIN THE GIFTING ECONOMY

The giving of goods or services without expectation of monetary

The focus is purely on giving for its own sake. There’s no expectation of giving or receiving a certain amount. Just the act of

and receiving builds relationships and creates a sense of community. It reduces waste in landfills.

Reusing, repairing, and repurposing saves

What does it look like in your neighborhood?

yard near the sidewalk with extra

Making jam from a bumper crop

Blogs and social media where experts share their research and

LOCAL EXAMPLES OF A GROWING GIFTING ECONOMY

No More Markets

Founded this year, the group holds monthly gifting events at Freedom Park in North Park. People bring items they don’t use anymore and share their skills. The concept was a bit of an experiment, but one that’s taking off.

With the tagline of ”We don’t want to pay anymore!” No More Markets aims to decommodify our value systems, decenter money, and prevent waste and exclusion. “The idea is if everyone is giving, everyone is getting,” states Madison Victoria, who hosts a Poetry Corner at No More Markets. One of many who offer services at the event, she writes original pieces for free or swap. “Some people get poems as gifts. I don’t expect anything in return. All I hope is that the poem resonates, that it becomes a meaningful keepsake.” Other resources at the market include a hand-sewing and mending area, flower arranging, political zines, and karaoke.

» @nomoremarkets on Instagram

Humble design

This nonprofit custom designs and furnishes homes to create a fresh start for people emerging from homelessness. Locals donate furnishings and talent in painting, repairing furniture, sewing, and more.

» humbledesign.org/sandiego

Solana Center for environmental innovation

Solana Center’s tool lending program supports home community and school

GRATITUDE IS NOT DEPENDENT UPON A SINGLE SEASON

BY KATHLEEN SCOVONE AND MILLIE SIMONE

WE HAD A DISCUSSION REVOLVING AROUND GRATITUDE WHILE SPENDING TIME NEAR THE FLOWING WATERS OF BRADFORD CREEK. Millie was accurate in her belief that the feeling of gratitude or thankfulness isn’t contingent upon a specific time of year. Of course the acorn gathering and blackberry picking of fall are bountiful and welcome, but, we concurred, there are so many more reasons to hold gratitude in our hearts than that of the foods of fall. Rocks, stars, and water can all be our teachers. We breathe the air of bluebirds and give thanks for all of those seemingly ordinary daily occurrences. Sky gives us oceans of clouds, creating pictures high above for all to read. Sky is also a trickster as it hides galaxies with its mysterious stars, interstellar gases, and dark matter.

There are a host of reasons to love each and every season. The kaleidoscope of fall’s colors as it spotlights the hills and valleys on frosty fall mornings, creating scarlet and golden flora, is welcome and amazing to behold. The process of life renewing itself, which begins with the coins of foliage falling back to Earth to start again the progression of decomposition, with its hints of earthy scents that signal to us the enduring cycle of life, is heartily greeted.

We will welcome and acknowledge winter’s darker tones, and receive with open arms the gloomy clouds that are actually rain relief in the making. When those cloudbursts saturate the countryside with the pitter-patter of rain clapping its standing ovation, we will thrill in the bounty of winter.

Spring always finds its way home again to arouse hope and happiness with its plentiful life and radiance. Then our star the sun incites growth spurts, with fresh life in all of its many forms enveloping us with promise. Sooner than we realize it, the lengthy, lazy days of summer’s long months entice us to slow down and enjoy the glittering lakes and cooling streams, with their life-giving waters. Sacred places surround us all year long, allowing us to carry these spaces as songs in our hearts. The longer we live in the bounty of the world, the more grateful we become.

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Picking and Taking the Long Way Home

Where to find U-pick persimmons in the fall

STORY AND PHOTOGRAPHY BY LUKE SCHMUECKER

In popular culture, imagining an idyllic fall day conjures up visuals of families adorned in chunky sweaters and flannel, ambling through vast apple orchards, hair windswept by chilly breezes, with pumpkin-spiced lattes warming their hands. That is not the case in San Diego County, where September and October can be two of the hottest months of the year. If you’re planning a pick-your-own excursion this fall, you would be better suited to pack sunscreen over a jacket. While our climate may stray from the traditional fall season, the county offers a unique, U-pick attraction that people from around the world would dream of.

Persimmons thrive in our local environment and, like most San Diegans, enjoy our mild winters. Their harvest season also tends to be later than other fall fruits. The period for harvesting peaks around late October to November, so once the heat finally breaks and you’re really ready for fall, persimmons are here for you.

According to the United States Department of Agriculture, California produces 99% of the nation’s persimmon crop, with San Diego being one of the top four counties in overall production. Persimmons are more drought-tolerant than other fruit and naturally pest-resistant to the point that most orchards don’t have to spray insecticides, which means you can eat them on the way home.

Make a day of it

One reason persimmon picking has yet to catch on could be attributed to the analog-first approach to marketing of local orchards. Even with a targeted online search, the information is

Most common types of persimmons

If you’ve seen persimmons at a farmers’ market, they are most likely Fuyu or Hachiya varieties.

The Fuyu (below) looks like a squat, flattened tomato. It can be eaten when it’s still firm. Enjoy them whole, like an apple, or add them to a salad for crunch—some local chefs even dice them up into a fresh salsa.

The acorn-shaped Hachiya, on the other hand, demands patience. Fresh off the tree, Hachiyas (right) are chalkier than a young Barolo wine grape. They’re typically eaten when the interior softens to a custard-like filling that is great to scoop over vanilla ice cream. Hachiyas are also commonly used in baking or preserved using the Japanese dehydration method of hoshigaki. In a more austere preparation, a Michelin-starred Los Angeles restaurant has been known to serve a perfectly ripened Hachiya, simply sliced in half with a small spoon.

vague. Who’s to say if it’s intentional, but even without a PR team or influencer campaigns, the orchards manage to sell out every year. If you are interested in picking persimmons this fall, start calling ahead in early October to ask when the orchards will be open. Two great ones to try first are Bar 2 Ranch in Pauma Valley and Ramona Fresh Fruits.

Persimmon picking is about picking, not pageantry. What it lacks in frills like hayrides and petting zoos, it more than makes up for with honest prices, a relatively uncrowded orchard, and the subtle luxury of easy parking. We decided to take a chance and drive to Bar 2 Ranch a couple of years ago and have been going back every year since. Our California fall family experience consists of picking persimmons, a picnic lunch, and a nature stroll around the Wilderness Gardens County Preserve. Then, taking the long way home, we stop regularly at different fruit stands in the area to stock up on pomegranates and other fall staples.

When it comes time for a fall outing, you don’t need to cosplay New England. Embrace what is so special about here. As the rest of the country prepares for a cold, dark winter, throw on shorts and a T-shirt, grab the sunscreen, and head east to pick your persimmons like a Southern Californian.

U-Pick Persimmon Orchards

BAR 2 RANCH

14797 Highway 76 Pauma Valley 760-742-3614

Open seven days a week, 8am–6pm, with U-pick seasonal produce including persimmons, pomegranates, avocados, citrus, mangoes, and zapotes.

RAMONA FRESH FRUITS

18131 Traylor Road Ramona 619-630-4693

Farm stand open 9am–6pm Friday through Monday, offering tree-ripened fresh fruits, dried fruits, and jams. Join their mailing list for information about seasonal U-pick events.

Summer of Rosé

Just 35 minutes to the east of San Diego, the highest quality, award-winning wines are being produced by over 45 boutique wineries, ranging from tiny “labors of love” to larger operations. All of which offer a unique selection of red wines, white wines, and even the occasional sparkling wine.

Warm summer days and star-filled summer nights are the perfect time to sip some of Ramona’s best white and Rosé wines. From crisp and bright Sauvignon Blancs to refreshing and food-friendly Albarinos and Rosés.

In Ramona, white & red wines love our valley. Albarino, Sauvignon Blanc, Viognier, Cabernet Franc, Sangiovese, Tempranillo, Petite Sirah, Rosé and others thrive here.

Wouldn’t today be a good day to come out and taste summer in a glass? www.rvva.org

Ramona Valley Vineyard Association

What is the African Diaspora?

From the 1500s through to the late 1800s, many Africans were forced to leave their home countries. They were enslaved (forced to work for free and treated like property) and shipped to other parts of the world like cargo. Many were transported across the Atlantic Ocean in the Transatlantic Slave Trade. The people were separated from their families, languages, spiritual practices, and traditions. In response, they created communities, movements, art, and customs. From the coastal and southern states of North America to the Caribbean Islands, South America, and Europe, displaced (moved from their original place) Africans found and made home wherever they were.

Africans opposed slavery in many ways. Some fought back, some escaped, and others survived unimaginable cruelty on plantations (large farms where people were forced to work). Both free and enslaved Africans made new communities. Out of struggle grew beauty: festive, joyful celebrations, music that told their stories, groups that fearlessly and fiercely demanded equity, and the discovery of different ways to reconnect with Africa — the Motherland!

The beauty of the African continent was transported to the Americas and beyond. This is what we call the African diaspora: the worldwide community of descendants of Africans. The African diaspora is as beautiful as it is massive.

Illustrations adapted from written by Ain Heath Drew and illustrated by Erin K. Robinson

LET’S EAT!

Jollof Rice

A rich, spicy Nigerian dish

Recipe adapted from Ramadan on Rahma Road (Barefoot Books), written by Razeena Omar Gutta and illustrated by Atieh Sohrabi

Ingredients

Stock

• 1½ red (bell) peppers, roughly chopped

• 2 tomatoes, roughly chopped

1. Prepare the stock

Prepare the stock for the rice. In a blender, add the peppers, tomatoes, scotch bonnet pepper, chopped onions, and 1 cup (240 mL) of stock. Once blended, put it in a large pan and bring to a boil. Continue to boil the tomato mixture, stirring occasionally, until it reduces by half, about 20 minutes.

• 1 scotch bonnet pepper (or habanero or bird’s eye chili)

• 1 large onion, roughly chopped

• 3 cups (720 mL) vegetable stock

2. Make the rice

Rice and Garnish

• ¼ cup (60 mL) vegetable oil

• 1 small onion, thinly sliced

• 1 tsp curry powder

• ¼ tsp ground black pepper

In another large pan, heat the oil to medium heat and add in the sliced onions. Fry the onions for a few minutes until they’re golden. Remove half of the onions to use as garnish. Add in the curry powder, black pepper, and salt, cooking it for a few minutes, then add in the tomato paste and cook for another few minutes. Add in the reduced tomato mixture and 2 cups (480 mL) of stock and bring to a boil. Finally, add in the rice and butter and cover the pot with a piece of foil and the lid. Place it on the lowest heat. After 15 minutes, give the rice a good mix and continue to cook for another 15 minutes.

• 1 tsp salt

• 1½ Tbsp tomato paste

• 2 cups (450 g) parboiled rice (or basmati rice)

• 2 Tbsp butter

Adult Helper Needed!

3. Garnish

Once it’s fully cooked and smells wonderful, remove the lid with oven gloves to protect your hands. Places the additional fried onions on top of the rice. It’s ready to serve, steaming hot!

Illustrations adapted from Ayo’s Adventure (Barefoot Books) written by Ain Heath Drew and illustrated by Erin K. Robinson, and Ramadan on Rahma Road: A Recipe Storybook (Barefoot Books), written by Razeena Omar Gutta and Faaiza Osman, and illustrated by Atieh Sohrabi

Are you passionate about children’s books that prioritize diversity, encourage critical thinking, and teach kids to protect the planet? Learn more about becoming a Barefoot Books Community Bookseller! Visit barefootbooks.com/cb.

From Seed to Soil

4 Cool Crops to Start Now

BY KENISE ADAMS

Gardening in Southern California’s sun-drenched climate offers a unique opportunity to grow fresh, delicious produce nearly year-round. As we edge closer to winter, it’s the perfect moment to take advantage of our mild seasons and prepare for a frost-friendly harvest. To better understand what to plant now and how to do it successfully, I spoke with Brijette Peña, founder of the San Diego Seed Company. Her passion for regionally adapted seeds and education is helping thousands of gardeners take root—one seed at a time.

Peña’s journey into seed production began with a clear need: reliable, locally adapted seeds for Southern California’s zones 9 and 10. “There is a need,” she emphasized, explaining how growing conditions here differ greatly from those in colder parts of the country. What thrives in New England’s crisp fall won’t necessarily survive a sunny November in San Diego. That’s why her company focuses exclusively on varieties that perform well in our specific microclimates.

With temperatures dropping and days shortening, now is the time to sow cool-season vegetables. Here are Peña’s key insights into the timing and techniques for four standout crops that thrive starting in Southern California’s fall and winter months: broccoli, beets, cauliflower, and kale.

Beneath each of these crops is a remarkable story: a seed that’s been carefully cultivated, tested, and packaged with care. “To get seed, you have to produce the tomato,” Peña explained during a visit to her seed farm. While we discussed tomatoes, the same principle applies to every crop: Plants must be grown out to maturity, their seeds harvested, cleaned, and then tested.

The process of bringing a seed to market is as much science as it is art. “Each crop undergoes germination tests and quality checks to ensure they will grow well in our region,” Peña explained on a warehouse tour. Once dried, seeds are packaged with guidance specific to their gardening zones and stored in a controlled climate at 75° with 35% humidity.

Beyond the science and logistics, Peña’s mission is deeply human. “Gardening has been my grounding thing,” she told me, sharing how working with the earth helped her find clarity and connection. Through free resources, classes, and a robust online community, she’s making gardening accessible to all, regardless of experience or income.

For those outside zones 9 and 10, season extension tools like cold frames and row covers can still make these crops viable well into winter. As Peña encourages, “If you’ve never grown in winter, give it a try—you won’t be disappointed.”

Find planting calendars, growing tips, and more to guide your growing season at sandiegoseedcompany.com

Beets

Few crops offer the versatility of beets, which provide both sweet, earthy roots and tender greens. Their adaptability makes them ideal for fall planting in our region.

Peña emphasized one key detail: soil texture. “We recommend keeping the top layer of soil light, ensuring seedlings can push through easily.” On her advice, I purchased beet seeds directly from her seed company and left feeling confident about my next gardening endeavor.

Use light, loose soil to support root development.

Sow seeds 1–2 inches apart.

Thin seedlings regularly to prevent crowding.

Whether roasted, pickled, or tossed fresh into a salad, homegrown beets bring vibrant color and flavor to your fall kitchen.

Broccoli

A staple of winter gardens, broccoli is both cold-hardy and rich in nutrients. Derived from wild mustard, this beloved vegetable has been cultivated into several varieties—such as heading broccoli, broccoli rabe, and broccolini—all of which grow well in our region.

“Timing is very important,” Peña advised. “Plant them while there’s enough sunlight to aid in development.” Local seed sourcing also plays a role here; regionally adapted broccoli will flourish more reliably than store-bought seed packs from distant suppliers.

Choose a sunny spot with well-drained soil.

Space plants about 18 inches apart to allow full development.

• Keep soil evenly moist; use mulch or row covers to help retain moisture and regulate temperature.

Starting from seed allows gardeners to enjoy staggered harvests and build a deeper appreciation for their food’s life cycle, from germination to dinner plate.

Cauliflower

Beautiful and temperamental, cauliflower requires a bit more finesse than some other crops—but the payoff is worth it.

“Plant early, as timing and day length are critical,” Peña advised. Like broccoli, cauliflower benefits from being sown before days become too short as it needs ample light to form a full head.

Plant in rich, well-drained soil with full sun exposure.

Maintain consistent moisture as dry spells can stunt growth.

Space plants 18 inches apart to allow room for the head to form.

Attention to timing and regular care will reward you with impressive white or even purple heads perfect for roasting or mashing.

Kale

If there’s one crop that embodies resilience, it’s kale. Peña describes it as the ultimate winter green: “Kale can be sown as soon as the soil is workable in winter,” she said. Not only does it survive frost, but its flavor often improves after a cold snap.

Plant in fertile soil with full sun.

Space seeds 12–18 inches apart.

Harvest outer leaves frequently to encourage continuous growth.

Whether massaged into a salad or added to hearty soups, kale is a powerhouse of nutrition and an essential for any cool-season garden.

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One Hundred Trees for Food

Healthy Day Partners plants trees for Jimbo’s Orchard

BY KARI VOLYN

BY MEGAN MORELLO

Jimbo’s Naturally, the San Diego-based natural foods store, is planting 100 fruit trees around San Diego County in celebration of its milestone 40th anniversary.

The trees are being planted under the direction of Healthy Day Partners with help from community members. Ultimately, the community will care for the trees, benefit from their harvests, and use them for education.

“Jimbo’s has long been committed to supporting the community by providing nourishing organic foods,” said Kelly Hartford, director of marketing. “We realize not every community within San Diego County has access to healthy food, so we felt this would make the greatest impact to provide fresh, healthy produce to underserved areas.”

The project kicked off in 2024 when Jimbo’s asked shoppers to donate toward planting trees—40 fruit trees to celebrate 40 years in business and the launching of a local food forest called Jimbo’s Orchard. The two-week in-store fundraiser was such a success that Jimbo’s agreed to match another 40 fruit trees. Healthy Day Partners rounded out the total to 100 by donating an additional 20 trees.

“Our customers are so loyal and caring they trust that when we do a fundraiser, the funds will be used in an impactful manner and stay in San Diego County,” Hartford said.

To build the orchard, Jimbo’s is working with Mim Michelove, CEO of Healthy Day Partners, creator of the Encinitas farmto-school program Ocean Knoll, and founding director of the 10-acre EUSD Farm Lab and DREAMS campus.

“Mim is a force to be reckoned with. Her vision is so aligned with what Jimbo’s is about, and it is phenomenal what she has done to nourish the community,” Hartford said.

Mim Michelove examines prospective trees for quality markers at Clausen Nursery, a third-generation, family-owned and operated grower in Vista.

That collaboration stretches back 13 years to when Michelove, an elementary school mom in Encinitas at the time, transformed a one-acre plot of vacant land into a school farm. She shared the progress of that first school garden with Hartford, and together they worked on several projects, including the first certified organic educational farm in the country to supply produce for the local school district’s lunch program.

“The unique partnership between a for-profit business and a nonprofit demonstrates how both sectors can collaborate to better the community,” Michelove said.

“Jimbo is my secret muse,” Michelove added. “Whenever I hit a rough patch, I ask myself, ‘What would Jimbo do?’ He lives his values—he’s the real deal—and I draw a lot of inspiration from his values-based decision-making.”

When he first opened the store 40 years ago, Jim “Jimbo” Someck envisioned a day when every child could have a piece of organic produce in their lunch.

“That was my vision, too: to help all children and their families have equal access to healthy food,” Michelove said. “I admire Jimbo so much. He’s made hard decisions—such as eliminating plastic bottles from the store’s water aisle—that were financial risks but aligned with his ideals. He’s a true pioneer.”

For Jimbo’s Orchard, Michelove will source the best quality trees, secure the locations for planting, and work with neighbors to care for them.

Tree planting started earlier this year with ceremonies at Olivewood Gardens and Learning Center in National City and a reservation in Campo. Another location is confirmed to receive trees this fall in Spring Valley, where Head Start families and the public will have access to the fruit and residents will have

PHOTOGRAPHY

opportunities to learn how to grow fruit trees successfully at home.

Michelove ensures that each site dictates which varieties are planted— based on available space, microclimate, harvest season, and cultural relevance to the neighborhood. She prioritizes trees that require minimal water yet yield abundant fruit, like guava, citrus, and pomegranates, to provide year-round healthy food sources.

“It’s a true long-term commitment to identify the best places for these trees to be planted so they flourish for decades,” Hartford said. “Thanks to Healthy Day Partners’ expertise and dedication to local hunger relief, these trees will eventually nourish families, increase access to healthy food, and provide seasonal harvests in addition to sequestering carbon from the atmosphere.”

Healthy Day Partners has been planting trees in San Diego

“I love that Jimbo’s is putting fruit trees where they’re needed most.”

— Mim Michelove

County for 16 years. In 2019, the organization formed a partnership with SDG&E as part of the Healthy Communities Fruit Tree Program to bring beauty and bounty to communities of concern. Michelove’s experience from these projects helps to inform the Jimbo’s Orchard concept.

“I love that Jimbo’s is putting fruit trees where they’re needed most and feeding people who can’t always shop at Jimbo’s,” Michelove said. “We’re working in the same ecosystem to fill the gap between business and community needs.”

Hartford adds that the Jimbo’s Orchard project exemplifies the company’s mission to promote health, sustainability, and community. “What a great way to put roots in the ground and continue Jimbo’s legacy for many years to come.” D

Disclaimer: This article is for informational purposes only and should not replace recommendations from your medical team.

Fall Superfoods

BY DR. SABRINA A. FALQUIER

PHOTOGRAPHY BY JEN LO

Fall in San Diego often brings the clearest skies, sunniest days, and a noticeable calm after the busy summer. While other regions begin to cool down and leaves turn brilliant reds and golds, here we welcome the season with more subtle signs— an earlier sunset, a cooler breeze, the chance to catch the soft transitions if we’re paying attention. It’s a quiet shift, but a powerful one

For me, this time of year always brings to mind the growers and the hands that spent months tending the crops now available at markets and on our plates. Fall produce reflects that dedication. From the deep orange of winter squash to the brilliant purple of sweet potatoes, these colors tell a story of both beauty and nutrition. Purple foods like sweet potatoes are rich in antioxidants, while orange and yellow ones like squash are full of beta-carotene. Grapes and apples provide abundant vitamin C, a nutrient sensitive to heat, which reminds us to enjoy produce in different forms, both raw and cooked.

This season, we celebrate five standouts from the fall harvest: grapes, sweet potatoes, olives, winter squash, and apples—each vibrant, flavorful, and rooted in the rhythm of the season.

Until next time, ¡salud! D

Fall is apple season, and there’s no shortage of variety in San Diego County. Each type offers a different texture, sweetness, and level of tartness. Apples are high in vitamin C, best preserved when eaten raw, and also rich in soluble fiber, which helps reduce LDL cholesterol. Try mindfully tasting different varieties to explore their nuances. When making applesauce, keeping the skins on helps retain more fiber, while baked dishes like crumbles highlight apples’ natural sweetness—often with no need for added sugar.

Sweet potatoes come in a variety of colors—orange, white, and purple—each offering distinct nutrients. Purple sweet potatoes are a traditional food in Okinawa, Japan, a blue zone known for longevity. They are packed with anthocyanins, antioxidants that protect cells and give them their vibrant hue. Orange sweet potatoes are high in betacarotene, a precursor to vitamin A that supports vision and immune health. Rather than memorize each benefit, aim for color variety. Roasted, mashed, blended into soups, or baked into a pie, sweet potatoes are fall’s ultimate comfort food with powerful lasting health benefits.

Whether enjoyed whole or as olive oil, olives are one of the most beneficial sources of healthy fats. Rich in monounsaturated fatty acids, especially oleic acid, this stone fruit supports heart health and helps reduce inflammation. Their bold, briny flavor adds richness and depth to a wide range of dishes from grain bowls and hearty salads to roasted vegetables. Olives also make a satisfying snack and bring savory balance to the sweet and earthy flavors of fall produce.

Grapes are one of the great pleasures of fall. The tiny jewels start as tart clusters and slowly ripen into sweet, juicy orbs that reflect the labor and care of the soil, sun, and the farmer. Their skins, whether green or red, contain resveratrol, a powerful antioxidant linked to heart health. Enjoying raw grapes provides vitamin C, hydration, and natural sweetness. They’re a snack, a salad topping, and a fall tradition all in one.

Winter squash, in all its vibrant orange and yellow varieties, is a true highlight of fall cooking. Beyond the familiar pumpkin, there are treasures like delicata (which doesn’t need peeling), acorn, and kabocha—all packed with beta-carotene. A single cup often contains over 100% of your daily vitamin A needs. The simplest way to prepare any variety is to roast squash with spices, blend it into silky savory soups, or add the roasted pieces to salads for extra heartiness and satisfying texture. Even the seeds can be roasted for snacking, a built-in bonus I like to think of as “free with purchase.”

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