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Good food. Good drink. Good read. • No. 33 • January-February 2016

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{Two Cents} I don’t know about you, but I feel pretty smug about my diet—at least healthwise. Still I like to think I could make a positive impact by my food choices this year.

Photo: David Pattison

We have a lot of food choices to make every day so it’s good to keep our healthy intentions in mind. But with all the controversies over GMO, organic, vegan, low carb, high carb, paleo, low fat, etc, it’s hard to know what’s best for us.

Riley Davenport and John Vawter

As reported by Nathanael Johnson in 2014, a paper on the nutrition in organic foods found that there are more antioxidants and carbohydrates in organic food. Also less protein, pesticide residue and cadmium. That seems to argue for eating organic food when you can. When asked by the New York Times how she responded to this study, Marion Nestle, professor of nutrition, food studies and public health at New York University, replied that she buys organic foods in the belief that they are better for the environment and wants to avoid pesticides. “If they are also more nutritious, that’s a bonus. How significant a bonus? Hard to say.”

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What about diet schemes like paleo versus vegan? A wise doctor once told me to just eat real food as close to its natural form as possible. This basic advice seems like a good start. Yet many people thrive on one or the other of these popular schemes. What’s up with that? Huffpost Healthy Living reported on a study that found that there is no one diet that works for all of us—at least where weight loss is concerned (which does affect the rest of our health after all). Researchers Eran Elinav and Eran Segal of the Weizmann Institute of Science found that people can metabolize the exact same foods in very different ways. A healthy diet for one person may not be healthy for another person. The researchers suggest that doctors recommend a personalized nutrition plan based on how each patient metabolizes certain foods. While there is no standardized test for this as yet, it is useful to know that there is no one-size-fits-all diet plan. Pick what works for you. It is tempting to think about diet choices only in terms of our own health and food preferences, but what about the bigger picture? Our well-being cannot be separated from that of the environment and it is no secret that our everyday food choices have a big impact on the environment—one third of greenhouse gases result from agriculture, food processing and food transportation. So when making your food choices, think about eating more locally grown food and more unprocessed and unpackaged food, eat less beef (especially feedlot beef), eat locally produced proteins, and eat more local fish . My New Year’s intention is simple—I’m going to choose food as close to its natural state and source as possible. With all the local food available to us in San Diego, that won’t be difficult.


Riley Davenport


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Chris Rov Costa Edible San Diego Laurie Delk P.O. Box 83549 Robin Dohr-Simpson San Diego, CA 92138 Amy Finley 619-222-8267 Maria Hesse Noreen Kompanik Brook Larios ADVERTISING Lauren Mahan For information about Michael Mahan rates and deadlines, Barbara Adbeni Massaad contact Riley at Mary Reilly 619-222-8267 Vincent Rossi Debora Small Lyudmila Zotova No part of this PUBLISHERS publication may be used without written Riley Davenport permission of the John Vawter publisher. © 2016 EDITOR All rights reserved. Riley Davenport, Every effort is made to Executive Editor avoid errors, misspellings Britta Kfir and omissions. If an error Managing Editor comes to your attention, please let us know COPY EDITORS and accept our sincere Doug Adrianson apologies. Thank you. John Vawter Michelle Honig







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{Tidbits} Get a taste of San Diego’s burgeoning craft brew scene— all under one roof at The Brew Project Following their success with a local-beers-only format at another location, self-described “beer nerd” Beau Schmitt and business partner Mike Sill decided to try their hand at opening their own brew bar with a similar format.

Photo: Mike Mahan

“We looked at 50 different locations, from Bonita up to Oceanside,” recalls Schmitt. They settled upon a multi-level, vintage 1902 house at 3683 Fifth Avenue in Hillcrest that features a street level patio and first-level dining area, full bar and bottle shop. In addition to 24 craft beers, two of which are nitro taps, the casual menu includes mostly locally sourced, house-prepared foods and sauces described by Chef Tom Miller as “American New” (think carnitas, salads and shared bites). ~Lauren Mahan Beau Schmitt (left), with co-owner Mike Sill, was named one of “5 San Diego Brew Experts” by Thrillist in 2014.

The Brew Project 3683 Fifth Avenue, Hillcrest

Liberty Public Market: seven-day access to locally made artisanal foods The long-awaited Liberty Public Market in Point Loma is a 22,000-square-foot facility that can accommodate up to 30 permanent vendor stalls, a restaurant alongside cocktail, wine and beer bars and features numerous common areas where shoppers can sit down, relax and enjoy.

Photo courtesy of Venissimo Cheese

According to the market’s owner David Spatafore, principal of Blue Bridge Hospitality, Liberty Public Market represents a logical next step in the commercial evolution of food products made by local artisans, many of whom cannot afford the expense of a brick-andmortar store.

our vendors will continue to maintain a presence at these weekly markets.”

You’ll find Venissimo Cheese at Liberty Public Market

“By no means do we intend to compete with local farmers’ markets,” Spatafore explains. “We fully expect that many of

NOTE: The grand opening date, originally slated for late December 2015, could not be confirmed as we went to press. For information and a list of participating artisans, go to ~Lauren Mahan Liberty Public Market 2820 Historic Decatur Road Point Loma Open Mon-Sun 11am-7pm

Temecula’s Spero Vineyards gives young adults with special needs a viable chance for a future career It was a chance meeting in the hills of Tuscany that planted the seed of an idea that would eventually lead Mark and Eva Woodsmall to establish a vocational training program in viticulture for young adults with special needs. “A local priest had told us that much of the labor at the vineyards there was done by individuals with developmental disabilities,” recalls Eva, who oversees Spero Vineyards in Temecula where the program, in partnership with the City of Temecula, seeks to help 4

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January-February 2016

participants achieve independence through meaningful work and community involvement. Although she and husband Mark, a special needs attorney and chairman of the board of Autism Speaks of Southern California (, were originally new to the winemaking business, their family has been touched personally by autism. For information, go to ~Lauren Mahan

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{Tidbits} Culinary Historians of San Diego: On a quest for stories old and new on the local—and global—food scenes Founded in 2013, Culinary Historians of San Diego offers freeto-the-public presentations by experts in all things food-related at the San Diego Central Library’s Neil Morgan Auditorium (330 Park Blvd.). Their mission: To provide the public with a history of food and drink and its role in society, both locally and internationally. In addition, Culinary Historians sponsors smaller members-only events, such as restaurant visits, wine and beer tastings and group trips to local growers, farms, artisans and farmers’ markets.

“As a 501(c)(3) charitable organization, we also support the culinary collection at the San Diego Public Library,” adds Culinary Historians’ board chair Barbara Petersen. The collection consists of various media related to the art, craft and science of cooking. ~Lauren Mahan

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Case in point: Darling Gourmet Biscotti It was 2012 when Amber Smith first approached Kates about marketing her all-natural, homemade biscotti (then known as Biscuit Gourmet Biscotti) through local Whole Foods Market locations. After two years and several family-related losses and setbacks, Smith’s biscotti company became one of Your Product Hub’s first clients. The first task at hand was to re-brand the product with a less confusing name. (Is it a biscuit? Is it biscotti?) As Amber recalls, “The new name ‘Darling’ was a favorite pet name of my mother’s, who had recently passed away. We also included a heart in our new logo to represent the love and support of those family members who helped make this business possible but were no longer present to witness its growth and success.” In 2014 the company was nominated for a Martha Stewart American Made product award.

By Lauren Mahan

Today Amber Smith and best friend/ business partner Andrea Anderson are working with Kates and Your Product Hub to expand their distribution beyond


fter 10 years spent primarily in the marketing department at Whole Foods Market, Carolyn Kates decided to put her unparalleled experience and local connections to good use by launching her own product development and marketing company—Your Product Hub (

Carolyn Kates and friend

retailers into coffee houses and restaurants. For information on where Darling Gourmet Biscotti are available, visit “Amber and Andrea are bringing the art of biscotti to a whole new level” says Kates. “Using all-natural ingredients, organic flours, fresh roasted nuts and the finest chocolate, they’re creating a classic with a fresh and modern twist.”


“My goal is to help local farmers and vendors move forward in creating or growing their business,” says Kates. Most often the process starts with helping clients to tell their product’s story, which, according to Kates, “is the element that creates the product’s value and connects it on a personal level to the consumers who will purchase it.”

For more information contact Lauren Mahan is a freelance writer with over 30 years’ experience based in Valley Center, North Park and points south (Baja). She is the Tidbits editor for Edible San Diego and a frequent feature article contributor. Andrea Anderson and Amber Smith.

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{Kitchen Know-How}

Culture Club Fermentation is more than just a fad—it’s a fixation By Amy Finley


’ve killed my mother.

But, then, so will you, too, eventually, if you get into fermentation, as more and more people are doing every day, motivated by the health and economic benefits of DIY culinary microbiology. In the world of fermentation, a “mother” is the progenitor of homemade vinegar: a floating raft of cellulose and acetic acid bacteria capable of performing magic. It is blobby and gelatinous, and generally pretty hardy. But kill it you can. And kill it you likely shall, at least once. Fermented foods are, after all, very much alive, and as such, as Austin Durant, the San Diego–based founder of the internationally active Fermenters Club (, reminded me, “They’re still subject to the laws of nature.” They live. And they die. But that’s part of the appeal of this ancient art, practiced in every corner of the globe since humans first began to conquer the feast-orfamine vagaries of the food cycle—think yogurt and cheese, beer and pickles, even chocolate and coffee, sriracha and salsa. A method of preservation that relies on naturally occurring bacteria, fermentation carries few actual risks, but does require that the practitioner face down some of their (now) culturally ingrained fears. Like is it safe to eat foods that haven’t been refrigerated, sometimes not even for months? And can bacteria really be good for you? The answers are yes and yes. When Durant— who will hold the second annual San Diego Fermentation Festival ( January 31 at the Coastal Roots Farm in Encinitas— teaches fermentation classes, these are the points he hits hard.

Photos by Chris Rov Costa

“I have a six-point bullet list,” he says. “It’s called Why to Make and Eat Fermented Foods. I tell people, ‘Because they’re healthy, easy, safe, economical and ecological—and delicious.’”For newbie fermenters, vinegar is one of the easiest starter projects. Begin with a good bottle of red or white wine, and mix it with a cup or so of unpasteurized vinegar (like Bragg’s apple cider vinegar) in a lidded crock or large glass jar. Cover it, using a cloth with a dense weave if you ☛ January-February 2016

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don’t have the lidded crock, and let the mixture rest undisturbed in a cool, dark place. In about a month, the live bacteria— the mother—present in the unpasteurized starter vinegar will have converted the wine’s alcohol, leaving distinctively tart, flavorful vinegar behind, plus a new mother: the thickened, somewhat flabby layer floating on top. Welcome to the culture club! “It’s addictive,” says Durant of getting into fermentation. How to keep that new mother healthy? Feed it regularly, adding the dregs from

your nearly empty wine bottles and glasses, replenishing the volume that you draw away as vinegar (a turkey baster dipped below the surface of the mother works great for this purpose). Over time, your mother will continue to multiply, forming new layers one right on top of another. And properly fed, it can live for years. But periodically, you’ll want to peel away and discard its oldest, nearly spent layers. The young, fresh mothers, though, can be shared to start successive batches of vinegar. “Historically, fermentation is a communal project,” Durant says.

As for a good follow-up act, he suggests kombucha, a project where the economic benefits of DIY quickly become apparent. To gain the maximum health benefits of kombucha (which stokes your own healthy gut flora, aiding in digestion and even feelgood serotonin production), one should drink about a pint or more of the popular elixir a day. At about $4–$7 dollars per eight-ounce bottle (on average), the costs of buying retail quickly add up. “If you’re a regular ’booch drinker,” Durant says, “brewing about a gallon a week is good.”

1 quart filtered water

Pumpkin Kimchi Recipe courtesy of Austin Durant, The Fermenters Club

3 tablespoons sea salt 1 pound raw pumpkin flesh, peeled and sliced ¼-inch thick 3 scallions, chopped in 1-inch pieces 3–5 inch piece fresh ginger, peeled and roughly chopped 3–4 garlic cloves, peeled 1 ounce dried red pepper powder 1 ounce tamari or soy sauce 1 ounce fish sauce In a 1-gallon glass or ceramic container, stir salt into room temperature water until dissolved. Submerge sliced pumpkin in the brine, pressing it under the liquid with a plastic lid or plate (place a full water bottle on top for weight). The pumpkin must remain continuously submerged, undisturbed for 4–6 hours. Drain, but don’t rinse, the pumpkin in a colander, reserving 1 cup of brine. Combine ginger, garlic and 2 of the chopped scallions in a food processor with the pepper powder, tamari or soy sauce and fish sauce. Pulse until paste forms, adding additional tamari/soy and/or fish sauce until the mixture is the consistency of chunky tomato paste. With clean hands, mix the paste and the remaining scallions into the pumpkin, tossing until nicely coated with paste. Pack into clean jar. Find a clean object, like a smaller glass jar filled with water, to weight the pumpkin down in its Mason jar, submerging the pumpkin so that it is entirely covered by the mixture’s liquid. More will be produced as the pumpkin sweats during fermentation. If, after 1 day, the pumpkin is not completely submerged, then top it off with some of the reserved brine. Store in the warmest spot in your kitchen for at least 6 days. Taste, and when kimchi has reached desired potency, secure the jar with a lid and transfer to a refrigerator to stop the fermentation. The kimchi will keep for at least 4 months, but can usually be enjoyed for longer. It will continue to develop in flavor and intensity.


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Durant favors, and teaches, a more complicated continuous-brewing method, but rookies can simply start by mixing a bottle of plain-flavored, store-bought kombucha in a large glass jar with seven cups of freshly brewed and cooled black tea (made with four tea bags) sweetened with ½-cup of granulated white sugar. Secure a dish towel over the jar’s neck with a rubber band, and let the mixture rest undisturbed for two weeks to a month. Through the glass, you’ll witness a fascinating science experiment. Kombucha is the byproduct of latent SCOBY—a symbiotic colony of bacteria and yeast, from the bottle of starter kombucha—feasting on the sugars, phenols and tannins of the sweetened tea. That jellyfish-like blob gaining girth in the jar? That’s your new SCOBY, sometimes also called a kombucha mushroom, now ready for proper kombucha brewing. Add it and two cups of the liquid from the jar to a gallon of sweetened black tea (brewed with eight tea bags and 1 cup of sugar), cover and set aside for a week or more, tasting after the first week to judge when the brew has soured to your liking. “When it’s done is a matter of taste,” says Durant. Next up: To add fizz and flavor to your kombucha by fermenting it a second time, this time anaerobically. Reserving two cups of kombucha and your SCOBY for your next ’booch batch, distribute the remaining kombucha between quart-sized Mason jars, filtering it through a coffee filter if desired. Add fresh fruit, herbs and spices (like sliced green apple with sprigs of coriander and a knob of peeled ginger), leaving an inch or so of space at the top of each jar. Twist the lids on tightly, and set aside. Deprived of oxygen, the latent bacteria in the kombucha will metabolize the remaining and newly added sugars, producing carbon dioxide. But a word of warning: Inside the jars, pressure can build quickly, so monitor closely and exercise prudence. Exploding glass: totally not funny. Once you’ve mastered vinegar and kombucha? Durant suggests moving on to pickles and sauerkraut, both byproducts of lacto-fermentation, the conversion of sugars into lactic acid via the lactobacillus

Fermentation Do’s And Don’ts Do


• Always work with clean equipment. “Soap and water is all that’s necessary,” says Durant, who reminds students that only canning requires equipment that has been sterilized before use. “You want to create a competitive bacterial environment.”

• Panic. “Sometimes things just don’t work out as you’ve intended,” Durant says. “Remember, you’re working with live ingredients.”

• Cover your fermenting mixture with a clean, dense-weave cloth or dish towel to keep out dust and pests. “Fruit flies love kombucha,” says Durant. • Pay attention to temperature. “The higher the heat, the faster the fermentation goes,” says Austin. Optimum temperature is between 70˚ and 75˚F. The cool months of winter are a natural fit for fermentation.

• Get squeamish. Growing SCOBY— pancake-like and usually a cream tan color—looks rather revolting, and both floating and sinking SCOBYs are normal. So are thin, sludge-like tentacles descending from the SCOBY, and wispy strands in the kombucha. What’s not normal? Black, white or green mold. When in doubt, throw it out. • Sterilize. When you’re ready to stop/ slow fermentation, simply twist a lid onto your jars and place in the refrigerator. It’s alive … Alive!

• Experiment with flavors.

bacteria naturally present on the skins of most vegetables. “You can’t beat a garlic dill pickle,” says Durant, who posts recipes, and workshop schedules, on The Fermenters Club blog for rookies seeking tutelage. “And sauerkraut is even easier, since there’s no brine: the shredded cabbage makes its own as it sweats out its water content.” Sauerkraut and pickles aside, though, ask Durant his favorite fermented food, and he’ll admit that it’s kimchi. “Which just means ‘pickle’ in Korean,” he laughs. “There are hundreds of different kinds, using all different types of vegetables, usually flavored with soy and fish sauce—more fermented products—plus garlic and pepper paste. In the fall and winter, I make an incredible one with pumpkin.” Sold! At the January festival, Durant and his fellow fermenters will be demonstrating— and offering tastings of—several different recipes for fermented foods, including more complex projects, like miso and sourdough. They’ll cover common problems (“Airborne mold growing on top is very normal”) and ways to troubleshoot them (“Just scoop

it away and remember, ‘It’s fine under the brine.’”) For those intimidated by growing cultures from scratch, there’ll be SCOBY and vinegar mothers for sale, along with other fermentation starters like dairy and water kefir grains, and even jun SCOBY, used to brew jun, a mild, honey-sweetened, green-tea version of kombucha, which Durant says may soon be the next big trend in home brewing. Miss the festival, though, and you can still get schooled on fermentation via one of The Fermenters Club workshops, held regularly all over San Diego. “I’m still doing 101-level workshops,” Durant says. “I could do one every other week, and I’d still be able to fill every class with newcomers. Fermenting is becoming that popular.” Which means, I’m probably no longer the only one out there having mother issues.


Amy Finley is native San Diegan cook and writer and the author of the food memoir, How to Eat a Small Country. She is on the Board of Directors of the Berry Good Food Foundation, dedicated to the promotion of local and sustainable food.

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{To Your Health}

Serenity in the Midst of Activity The Healing Powers of Qigong and Tai Chi

By Robin Dohr-Simpson


erhaps you’ve seen groups of people in the park practicing slow circular movements in unison. It looks calm and peaceful. They have a serene countenance. You wonder, “What is that and how can I get it?”

moving meditation has both external and internal components.

It is Qigong (pronounced chee-GONG) and/or Tai Chi (tie chee), which is the practice of harnessing and directing chi. Chi is energy. Life force. Chi flows through the meridians of the body, through vessels and arteries, the same channels that an acupuncturist taps into with needles or a masseuse uses to heal the body. “I tell my students Tai Chi is ‘serenity in the midst of activity,’” says Susan Haymaker, Tai Chi and Qigong teacher. “It is the practice of being mindfully present while all kinds of commotion is going on around you.” Tai Chi has been around, in many forms, for thousands of years. Originally developed in China around the 12th century A.D. it started as a martial art, but over time people began to use it for health purposes as well. These gentle exercises combine slow, deliberate movements that are repeated multiple times, stretching the body and moving inner energy. This

“Tai Chi practice refines our physical awareness in progressively subtle ways,” says Steve Ridley, Tai Chi and Qigong teacher. “Not only does our posture, balance and agility improve, but our capacity for sensitive perception throughout our entire physical system also increases. The beauty of this art is that it can never be fully perfected and that it fosters a process of continual growth.” The effectiveness of Qigong is multidimensional. It is said that the mind moves the chi and the chi moves the body. Initially Qigong is about getting in touch with your body and clearing out blockages, which is accomplished through the nervous system. Chi flows along the nerves, so, as your chi gets stronger through continued practice, your nerves are strengthened and your body awareness is enhanced. Qigong increases circulation, balance and alignment, and also improves cardiopulmonary function, loosens muscles and builds power, preventing injury to joints, ligaments and bones. Qigong speeds recovery from injuries and operations.

Qigong eases stress and balances emotions. A published study in Science Daily reports that in a 15-week study, Tai Chi practitioners had an increase of nearly 50% in immune cells that help protect the body against the shingles virus, which typically inhabits nerve cells and the skin surrounding them. Mindful eating is a direct result of a Qigong practice. “One thing I’ve found just from practicing is that my body is more sensitive to foods. Not in a negative way but I can feel when my body has had enough. Before I did Qigong, I would eat anything. Now, when I eat something that is inappropriate I am more in tune with my walk through life,” says Richard Nations, of Nations Integrative Acupuncture and Qigong teacher. Richard has studied Chinese medicine and counsels that our bodies change as we age. “People over the age of 50 have a different metabolic ability and get cooler inside and should eat warmer foods. People under 50 can take in more calories and eat cooler foods. A younger body should sweat more than an older body. As we age and sweat, we can easily become depleted. Our bodies don’t replenish to the degree a younger January-February 2016

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Mindful eating is a direct result of a Qigong practice. “One thing I’ve found just from practicing is that my body is more sensitive to foods. Not in a negative way but I can feel when my body has had enough. “ body can,” Richard says. He continues, “Certain foods are cooler in nature. Zucchini, for example, I will cook it with ginger, which is warmer, or garlic or black pepper. The cooking process gives it heat and the supplemental herbs help the warming process. I rarely eat something just as it is.” Richard feels that as a result of Tai Chi he has paid attention to eating properly.

“Instead of saying ‘I have a stomach ache, I’m going to take an antacid,’ I reflect on what’s happening. There’s a reason I don’t feel good. What is that reason? Oh, it’s because I just ate too much. Or I ate at the wrong time. Or too much cold ice cream gave me a headache.” Experience a free practice in Balboa Park every Saturday morning at 9am. Just show up and you will be greeted warmly. Poway Adult School offers a variety of Qigong

classes. See Grossmont Adult School offers a variety of classes also. Find them at AdultSchool.


Robin writes for Ramona Valley Wine Region Magazine, San Diego Woman Magazine and keeps records of her travel adventures on her blog, she’s not at her desk, Robin can be found roaming wineries up and down the California coast. She also teaches yoga and Tai Chi Chih in San Diego.

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{The Good Earth}

Olive Farming in the Sonoran Desert

By Noreen Kompanik the land with the intent to plant olive trees. Gracie is no stranger to farming. Her family, the Bensons, owns 6,000 acres surrounding Desert Olive Farms. Clyde, a licensed pilot and seasoned entrepreneur, worked in the cattle business and owned a successful bottling company prior to olive farming.


e’re the real deal. No one else does what we do here,” says Clyde R. Edgar Jr. of Desert Olive Farms with a weathered smile and a twinkle in his eye. “We are pioneers of olive oil farming [in Imperial County] and we own the entire process from planting to bottling and marketing the premium extra-virgin olive oil ourselves.” Located along the Mexican border at the edge of California’s Sonoran Desert in Brawley, the family-owned and operated olive farm is a perfect example of selfsustaining agriculture. A dusty dirt road leading from the highway to the farm is lined with beautiful agaves, pomegranate trees, Mexican birds of paradise and, no surprise, olive trees.

Though not the first to grow olives in the region, Desert Olive Farms is the top producer. Recognizing the Imperial Valley Photo: Chris Rov Costa climate’s similarity to the dry, sundrenched Mediterranean, which produces the majority of the world’s olives, the Edgars planted a grove of olive trees that flourished in the dry, parched desert soil. After traveling to Italy to learn more about the industry, the family purchased three types of olive trees from the nearby San Joaquin Valley that were best able to tolerate high temperatures and limited rainfall. Over the next several years, they planted over 470,000 Arbequina, Koroneiki and Arbosana olive trees on their 250-acre farm. Olive trees are grown in dry environments and have no natural enemies, so no pesticides are needed. Silvery sage-green trees mature for five years before producing harvestable olives. One acre of olive trees on average produces five tons of olives, or 35 gallons of olive oil.

Clyde and his wife, Gracie, purchased

Harvest season occurs annually in November and 2015 marks Desert Olive Farms’ sixth year of production. Olives are harvested mechanically and transferred to a milling machine that grinds olives into an oatmeal-like paste. Clyde was certified through the Master Milling Course at UC Davis so the farm would have hands-on expertise at every stage of the process. Olives are malaxated, or softened, then decanted, where liquids and solids are carefully separated in a centrifuge and impurities drained off every three days, over a four month process in total. The finished product is bottled and labeled onsite for distribution. Even the pomace, the end product of solids separated from the oils, is returned to the field as organic fertilizer. Holding up a bottle of pure, clear olive oil to the light, Clyde proudly exclaimed, “Quality, quality, quality is what we do here. And there are no shortcuts to quality.” If the clarity of the bottled olive oil wasn’t impressive enough, one small sip of this liquid gold was a taste of heaven! Twelve distinct flavors of olive oils from Meyer lemon to chipotle and jalapeño are produced and bottled at the farm. An extensive line of oils and vinegars is marketed at its Desert Olive Farms store in Yuma, and at select retailers and farmers’ markets throughout Southern California and Arizona. Additional trees are planted every year. Clyde proclaims, “We’re going to do to the olive oil industry what California wines did to the wine industry 50 years ago.. The U.S. produces only 2% of the world’s olives. We’re going to be a huge part of changing that.” And the gleam in his eye makes me a believer.

D Noreen Kompanik is a registered nurse, freelance writer and photographer based in San Diego with a passion for food, wine, travel, family and healthy living. A regular contributor to many online and print publications, her published articles can be viewed on her Facebook travel site What’s In Your Suitcase?

January-February 2016

edible San Diego


The Sweetest Gift Comes from Bees By Laurie Delk

Photo: Lyudmila Zotova


edible San Diego

January-February 2016

“She’s as sweet as Tupelo honey, just like honey from the bee” ~Van Morrison, Tupelo Honey


oney—nectar of the gods, sublime sugar and golden goodness. It oozes from the lips of famous singers in the titles of songs from Mariah Carey, Erykah Badu and ABBA. It can be a nickname for a loved one, and the moniker of characters ranging from Gone with the Wind to Dr. No, and even animated favorite The Incredibles. This powerhouse superfood buzzes its way through pop culture like few other foods. (Gwyneth Paltrow naming her child Apple does not count.) Not only is this divine liquid delicious, courtesy of hardworking bees, but it is actually good for you. Supremely good for you, in fact. Take a look at these benefits:

ALLERGIES: Honey can act as homeopathic relief for allergies. When locally sourced honey is taken in regular doses, its small amount of pollen builds up the body’s tolerance to regional allergens. BURNS, BLISTERS AND WOUNDS: Applied topically, honey can soothe burns and wounds, including skin ulcers, with its antibacterial and disinfectant properties.

DANDRUFF: As an antifungal ingredient, honey can treat both dandruff and seborrheic dermatitis. As an anti-inflammatory, it also treats the associated itching and redness caused by fungus growth. HANGOVERS & NAUSEA: Two to six spoonfuls of honey the morning after a big

night out can calm a turbulent stomach by providing the body with potassium and fructose, which helps process alcohol. Also recommended before bedtime.

SORE THROAT AND COUGHING: Honey with lukewarm tea or water and lemon is considered an old favorite by many. It has also been shown to relieve coughing, especially in children. (Raw honey is best for consumption. Heating even to 98° causes damage to its delicate nutritional components.) So, where to find this golden nectar of medicinal wonder? Buzz by every farmers’ market and roadside stand in the county. Each one will have different producers from around San Diego, offering a variety of flavors and types of locally procured honey. While wildflower and orange blossom tend to be the most common, I’ve been lucky enough to discover blackberry, grapefruit (amazing on fresh fruit and yogurt), sage, and even avocado honey. The flavor profiles are astounding, with blackberry showing as rich and dense, while grapefruit is light and citrusy. For the savory, sage honey is unbeatable for pairing with meats and spiced dishes.

Brewers Use the Local Buzz Our local brewers know how special honey can be and enjoy adding it to their liquid treasures.

Head to North Park for neighborhood favorite Mike Hess Brewing, which produces Orange Jucundus Wheat (6% ABV) with 2.2 pounds per barrel of 100% U.S. orange blossom honey and California orange peel. Canned and on tap, Jucundus is a popular core beer for the stellar brewery. “Crafting a Comeback for the Bees,” Golden Coast Mead in Oceanside recreates the oldest alcoholic beverage in the world for the craft beer community of San Diego and Southern California. All glutenfree and sourced from Southern California, their nectar includes orange blossom and wildflower honeys and Palomar Mountain spring water. According to them, “every glass of mead contains the essence of over 200,000 flowers.” You can find these amazing tributes to the bee in numerous locations around San Diego County. However you take your honey, raise your glass or spoon to this superfood and to the amazing bees that make it. Help support our Southern California populations by buying local honey.


Laurie is the National Sales Director for Palmina, an award-winning Santa Barbara County winery producing organic and vegan wines with Italian varietals. She is also the Craft beer & Cocktail writer for The Union-Tribune’s Discover SD. Follow her adventures in beer, wine, cocktails and travel on her website, or @100beers30days on Twitter and @sandiegobeer on Instagram.

Warning: Honey is considered unsafe for children under 12 months of age. It can contain spores of Clostridium botulinum bacteria, which can cause infant botulism. Doctors recommend waiting until after age 1, when the digestive system is mature enough to handle the spores.

January-February 2016

edible San Diego



We bring the farm to you. • 22nd YEAR OF OPERATION • @lmmarket


Support Your LOCAL Winegrowers!

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Fulfill your love for healthy food and learning D

By Lauren Mahan

r. Neal Malik, a prolific author and regularly featured healthy lifestyles expert on television and radio, now oversees the new Master of Science in Nutrition for Wellness program at Bastyr University’s San Diego campus. The two-year program aims to give students the tools and knowledge they need to help others achieve and maintain optimal health.

Students will take on average 13 credits per quarter to achieve the 81 credits required for graduation. Daytime classes are held Monday through Friday at Bastyr’s Sorrento Valley location. While one course per quarter will be available online on a rotating basis, the program is designed for students who can attend classes on a full or close to full-time basis.

According to Malik, over the next decade the demand for nutrition-related services will far exceed the supply of qualified practitioners in cutting-edge careers such as corporate wellness, community health, group nutrition education and nutrition marketing and communications.

“I wish this program had been around when I was getting my degree!” Malik says. “In my early career as a health educator conducting nutrition and weight-management classes, I would spend hours researching healthy recipes for my students. Had I gone through this program, I would have had the nutritional foundation and knowledge to create my own healthy recipes and menus.”

“It is predicted that within the next five years there will be a shortfall of 18,000 full-time nutrition professionals in the U.S. and Canada,” he says. “Our goal is to help fill that need with qualified graduates armed with relevant, state-of-the-art nutritional health information who can motivate others to achieve their optimal wellness potential.”

Bastyr University is one of only five accredited naturopathic schools in the United States, and the only accredited school of naturopathic medicine in California. Enrollment for the Master of Science in Nutrition for Wellness begins in the fall. For enrollment and other

Photo courtesty of Bastyr University

Bastyr offers new MS in Nutrition for Wellness

“It is predicted that within the next five years, there will be a shortfall of 18,000 full-time nutrition professionals in the U.S. and Canada.” ~Neal Malik, Ph.D., MPH, RDN information, contact Annette Moore at 858-246-9715 ( Lauren Mahan is a freelance writer with over 30 years’ experience based in Valley Center, North Park and points south (Baja). She is the Tidbits editor for Edible San Diego and a frequent feature article contributor.

Bastyr’s new state-of-the-art teaching kitchen open to the public In addition to functioning as a hands-on laboratory for Bastyr graduate students, as of fall 2015 the new teaching kitchen at Bastyr’s Sorrento Valley campus has launched a new whole-food cooking series—Cooking for Healthy Living—taught by local cooking guru Fernanda Larson. Classes are open to the public and are limited to 25 attendees.

Photo courtesty of Bastyr University

The class fee of $40 includes all ingredients and materials, as well as generous samples and printed recipes to take home. Discounted prices are available to college students, military, seniors and patients of Bastyr University Clinic. For more information on Cooking for Healthy Living classes, contact Bastyr University, Sorrento Valley Campus 4106 Sorrento Valley Blvd. 858-246-9700

January-February 2016

edible San Diego


Blazing New E

Trails in Wellness by Following Ancient Paths

From Ethnobotany to the “Stone Age Doc” By Vincent Rossi

very generation stands on the shoulders of the one that came before. This notion applies to health and wellness as well as any other aspect of human endeavor. The past has much to teach us, positively and negatively. San Diego County has some prominent practitioners of taking what’s best from the past and using it to build a better future in the area of health and wellness. The work of the Anthropology Department at California State University’s San Marcos campus (CSUSM) offers an important example. Department Chair Dr. Bonnie Bade stresses the collaborative nature of the department’s research, actively partnering with the county’s diverse community organizations. Among those organizations are indigenous tribal governments like the San Pasqual Band of Diegueño Indians and the San Luis Rey Band of Luiseño Indians as well as groups representing indigenous communities living on both sides of the U.S.-Mexican border, such as the Mixtecs, who trace their roots to the Mexican state of Oaxaca. The on-campus Ethnobotany Garden demonstrates that collaboration. Bade calls it “a living laboratory” of native California plants, including plants that have traditionally served nutritional and medicinal needs for local indigenous people. Bade’s ethnobotany students worked with community members, interviewing them about the plants they grew and their uses. The students then researched pharmacological journals and other sources, “combining the scientific with the ethnographic data to create products useful for them,” Bade said. That collaboration is evident on the signage created for the garden as well.


Scientific name: Tecoma stans Mixtec : yuku ñi’i


Tronadora contains the alkaloids tecomine and tecostamine. Scientific studies demonstrate that both alkaloids decrease cholesterol and triglycerides in rats. The same study found that tronadora’s effectiveness in the treatment of diabetes is due to the chemical chlorogenic acid (CGA), a phenilpropanoid with therapeutic properties that decrease intestinal glucose absorption (121).


Angelina Trujillo, Mixtec Teacher, tells us that “At home in Nieves Ixpantepec, Oaxaca, we use tronadora in sweatbaths for postpartum care and skin rashes, and in particular to maintain fertility” (111).


Indigenous peoples have long recognized the medicinal value of tronadora for bladder treatment, inner wounds of the kidneys, and headaches. Its use was first mentioned in the Florentine Codex, a Mexican manuscript from 1578 (2). Angelina Trujillo ANTH 430 Medical Ethnography Spring 2011


edible San Diego

January-February 2016

A sign about the herb known as Tronadora gives its scientific name (Tecoma stans), then the name it’s called by Mixtec people (yuku ñi’l). It notes that the plant’s medicinal uses by indigenous peoples were noted in the Florentine Codex, written by a Franciscan missionary in Mexico in 1578. Pharmacological research, the sign reads, confirmed Tronadora’s effectiveness “in the treatment of diabetes” due to the presence of “chlorogenic acid (CGA), a phenylpropanoid with therapeutic properties that decrease intestinal glucose absorption.” The garden has really flourished, Bade says. It’s open to all the university

Left to right: Tecoma stans or Tronadora, information on Tronadora from CSUSM.

departments for research and is also open to all the tribal communities. Her students have also gone on field trips to help dig and research native plant gardens at other county tribal communities like San Pasqual, Rincon and Pala.

San Diego County has some prominent practitioners of taking what’s best from the past and using it to build a better future in the area of health and wellness.

Photo: De bora Small

Kristie Orosco was one of the tribal community members contributing to the creation of CSUSM’s garden. A member of the San Pasqual Band of Diegueño Indians, she works as an independent consultant on sustainable resource management. She also teaches classes and workshops on native plants for the San Diego chapter of the California Native Plant Society, the Kumeyaay-Ipai Interpretive Center and the San Diego Archaeological Society.

Photo: Debora Small

Asked if the interest in traditional foods and medicines was increasing, Orosco said that from the viewpoint of the Native American community, “It’s always existed. We’ve always had to keep the customs and traditions alive.” But she observed “a growing awareness in the non-native community about the sustainable nature of the native people’s lifestyle.” “There’s been more of a demand [for her native plant classes and workshops] in the last five years,” Orosco said. “Numbers have gone up, and it’s more diverse.”

“When they learn, they really enjoy the teas and preparing the food.” Another San Diegan blazing new trails by following ancient paths is the “Stone Age Doc,” more formally known as Philip Goscienski, MD. Goscienski spent 45 years in clinical and academic medicine specializing in pediatric infectious diseases, including service as clinical professor of pediatrics at UCSD School of Medicine, before his retirement in 1996. He may be formally retired, but he remains very active, teaching weekly CPR classes and “a seminar every other day.” Drawing on his interests in biology,

Photocourtesy of Dr. Goscienski

Orosco said she enjoys sharing her knowledge of medicinal and food plants with the classes.

Top to bottom: Dr. Bonnie Bade, Kristie Orosco, and Dr. Philip Goscienski.

anthropology, paleopathology and physical fitness, Goscienski organized Better Life Seminars, telling “how our most distant ancestors lived, and how we can apply this knowledge to extend our healthspan and avoid the major chronic diseases of our age.” He’s the author of Health Secrets of the Stone Age, a book based on his lectures and on the most recent findings in medical

and anthropological research. “The lifespan of people around the world doubled between 1900 and 2000,” said Goscienski, “but not the healthspan.” As an example of the difference between lifespan and healthspan, he says in people over 65, “about 30% have diabetes or prediabetes. Although people are living longer, about 10% of that life is spent with chronic medical conditions like highblood pressure, Type 2 diabetes, heart disease. We’re not living longer, we’re lasting longer.” By contrast, he claimed that Stone Age hunter-gatherer tribes had no heart disease, based on studies of remaining primitive peoples today and on anthropological and archaeological studies of the past. For example, Goscienski said studies of fossilized bones show that “osteoporosis did not exist in the Stone Age.” A lot of what Goscienski says can sound controversial, but he also lectures about the health benefits of red wine and chocolate (“both plant-derived foods, so we should expect them to be rich in antioxidants and other nutrients.”) “The changes I recommend are very modest,” he says: “Exercise every day, increase intake of plant-derived foods, eliminate all refined flour products and refined sugars. Just these three would make enormous changes and narrow the gap between healthspan and lifespan.” To learn more about the Ethnobotanical Garden and other field research projects at Cal State San Marcos, go to watch?v=QmHa-QColXc . To find out more about Dr. Goscienski’s career, book and lectures, go to


Freelance writer Vincent Rossi has been a contributor to Edible San Diego since 2008. He is the author of three books on San Diego County history and writes a weekly blog, The San Diego History Seeker. His interests are history, politics and culture, with a special appreciation of the interrelationship between culture and food. With his wife, Peggy, a professional genealogist, Vincent co-owns StorySeekers, a research and publishing company for family history, memoir and historical books. January-February 2016

edible San Diego


{Between the Bread}

Sandwich at Home with Krystina Cook By Maria Hesse Photo: Lyudmila Zotova


hile parents have increasing concerns about food choices for their children, few have the gumption of Krystina Cook. The Cook Pigs owner, rancher, entrepreneur, wife and mother of three has built a great reputation with some of the best chefs and restaurants in San Diego through the compelling power of really good pork. Before establishing Cook Pigs in Julian, California, Cook was a marriage and family therapist and art therapist in Fallbrook. She became interested in cultivating her own food after her first son was diagnosed with severe food allergies. Feeding her family differently had suddenly become a necessity, so she did what any determined mother would do and started her own farm. She became particularly obsessed with how to raise heritage pigs. Cook says she focuses on “the psychology of [the pig], because they are so smart: the humane handling of them, how to make a pig happy. And, the art of the [preparation of the] pig.” Her passion produces a superior, crave-worthy pork product. ☛


edible San Diego

January-February 2016

GUACAMOLE & PORK BURGER By Nick Scafidi, Butcher

½ bunch cilantro

Serves 6

½ cup salsa fresca

1½ pounds ground pork

Fresh lemon or lime for garnish (optional)

1 teaspoon sea salt 1 teaspoon coarse cracked black peppercorn 1½ teaspoon cumin ½ teaspoon chili powder 1 teaspoon paprika ½ teaspoon ground sage 3 cloves fresh garlic, minced ½ red onion, finely diced 1 tablespoon lard or bacon fat 6 gluten-free hamburger buns 1 cup warm refried beans 1 cup fresh guacamole 1 cup thinly sliced lettuce

Mix ground pork with seasonings, onion and garlic. Form into 6 thin patties, then fry patties in a skillet with lard or bacon fat, cooking 5–10 minutes on each side, until internal temperature of 155° is reached. Toast open sides of buns until lightly browned in the pan with drippings, adding a little more lard or bacon fat if necessary. Toss chopped cilantro with lettuce. Warm the beans. Spread them on the inside of the bottom bun. Spread guacamole on the inside of the top bun. Place pork patty on top of the beans, top with lettuce/cilantro mix, salsa fresca and a squeeze of fresh lemon or lime juice. Serve with a napkin.

Husband Mike Cook’s hunting prowess, paired with raising grass-fed beef, heritage pigs, a variety of chickens, ducks and a grumpy old turkey named Hank (who refuses to be eaten at 70+ pounds), keeps the family well stocked with meat provisions. They get vegetables from Potrero CSA farm Primeval Gardens. When Cook is not heading “down the hill” to San Diego, she’s home enjoying simple and satisfying preparations like eggs and bacon with the kids.

Two of their children have severe food allergies, limiting the family to a glutenand casein-free diet at home. Basic meals are often prepared with ground pork, vegetables and rice. The busy schedule of a pig rancher means meals must be kept simple, which is why this Guacamole & Pork Burger recipe is perfect for a quick dinner or weekend lunch.


Krystina Cook, Owner, Cook Pigs Ranch OR

Primeval Gardens CSA Farm Iris & Jason Gardner 25140 Hwy. 94, Potrero 858-449-4843 Maria Hesse is a lifestyle designer, personal chef, writer and pug photographer at, and co-author of The Intentionalist Cooks! Find her at, Facebook, Twitter @mshessesd, and Instagram @ms.hesse, or email her at maria. The Finest Hummingbird Nectar

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Holy cow! San Diego’s getting local cheese By Brook Larios


edible San Diego

January-February 2016

Photo: Chris Rov Costa


olling hills and cattle dotting evergreen pastures—it’s the idyllic scene of late 1940s and ’50s San Diego, when nearly 100 dairies produced milk for the county’s citizens. Today, only three exist, and one is repositioning itself for cheesemaking—a process that, until recently, the owners weren’t certain would manifest this year. “I talked to the state about a year and a half ago,” said John Hicks, president and cofounder of Van Ommering Artisan Cheese, the newest facet of 190-acre Van Ommering Dairy in Lakeside, which contains roughly 500 cattle—about half used for milk production— and is powered by methane gas produced by these cattle. Operated by second generation dairymen, Van Ommering Dairy’s milk is currently sold only through a cooperative to processors for cheese, butter and milk powder and representatives of the dairy sell cheese from outside artisans at farmers’ markets. Soon, that will change. After submitting plans to the state, Hicks was told he needed approval from the county zoning office, whose representatives advised he was not permitted to produce cheese due to the county’s agricultural zoning ordinance. Section 1735 of the 1978 ordinance also prohibits those who grow hops and barley from brewing beer on their property. The silver lining? An amendment to the zoning ordinance is under review. Only, if passed, the ordinance isn’t expected to be updated for over a year. But Hicks and the Ommering brothers were persistent and, last October, received a determination from the county’s Planning and Development Services, which enabled them to begin the planning and permitting process. “We’ve done a director’s determination to assist the Van Ommering property to begin at least getting their cheesemaking process going,” said Heather Lingelser, land use/ environmental planner for San Diego County Planning and Development Services.

According to county Planning Manager Eric Lardy, this determination is part of a wider effort by Planning and Development Services to reduce regulations and promote local agriculture which, according to a page on the county’s website, would include enhancing opportunities for microbrewing, cheesemaking and other ventures to support small-scale agriculture and to promote agricultural tourism throughout unincorporated areas of San Diego County.

With the freedom to begin the buildout, Hicks anticipates breaking ground this month. And, five months from now, cheesemaking is slated to commence. “The ordinance amendment is anticipated to be heard before the Board of Supervisors in early 2017,” Lardy said. “The director’s determination [for the Van Ommering Dairy] clarifies that only wholesale sales are allowed—no retail sales from the site.” According to Hicks, the county put minor limitations on the creamery; specifically, Hicks and his cohorts must use milk produced on-site for their cheese. “They didn’t want us importing tanker trucks of milk from around Southern California. With the freedom to begin the buildout, Hicks anticipates breaking ground this month. And, five months from now, cheesemaking is slated to commence. In the early stages, Van Ommering will continue selling cheese produced by other companies while aging its new cheeses. Initially, the focus will be on cheeses that don’t require significant aging; they’ll age for two to three months.

“We can’t wait 18 months or two years to age out a gouda,” Hicks said. “We’ll be making some of those kind of [cheeses] and aging them but, really, the sales will be younger, fresher cheeses.” The creamery will also produce ale-soaked cheeses, made with local craft beer, some of which are already in small-batch product development. Most important, of course, is quality, which can be tightly controlled since both the milk and cheese will be produced on the same farm. The cheeses will be pure—produced with milk from Jerseys, Holsteins and hybrids of the two, all bred and living on the Van Ommering property. “We can take milk from Jerseys that produce a higher milk fat and produce a cheese just out of that,” he said, in comparison with large-scale operations where milk is blended from several creameries in different regions. So, how large will this operation be? “We’re looking at two scenarios, depending on some last-minute financing,” said Hicks. “One would have us making about 35,000 pounds of cheese per year and the other about 96,000 pounds, running five batches per week. We’ve talked to artisan cheese consultants who say that 100,000 pounds per year by year five is very reasonable.” That means enough cheese for up to 3,334 people—or one-sixth of the population of Lakeside—given that Americans consume over 30 pounds of cheese per person per year, according to the 2013 Oxford Encyclopedia of Food and Drink in America. Hey, Team Van Ommering, we hope expansion plans are on the horizon. Brook Larios is a storyteller whose writing and expertise in food — with an emphasis on social consciousness and sustainability — have appeared in publications in San Diego and nationally. Larios owns PlainClarity, a respected boutique firm of publicists in Encinitas, CA.

January-February 2016

edible San Diego


{Edible Reads}

Soup for Syria By Mary Reilly Photographs by Barbara Adbeni Massaad, courtesy Interlink Publishing


oup. Uttering that word can make you feel warm, loved, safe. When we want to comfort and nourish those around us, soup is what we turn to. When Lebanon resident and author Barbara Abdeni Massaad wanted to do something to aid the Syrian families in the refugee camp near her home, she began with soup. Every weekend, she and her husband began cooking gallon upon gallon of soup to bring to the camp. Her friends saw what she was doing and joined them. Feeling like she should do more, Massaad turned to her friend and publisher Michel Moushabeck. Moushabeck suggested that they combine efforts to have a greater impact. With Massaad’s background as a food writer and TV host and Moushabeck’s experience as publisher and editor, the logical choice was a cookbook. The two of them began making phone calls, requesting recipes from friends and acquaintances. The result is Soup for Syria, a collection of over 80 lavishly photographed soup and stew recipes. The international family of contributors includes celebrity chefs and authors such as Paula Wolfert, Alice Waters, Mark Bittman, Yotam Ottolenghi, and Anthony Bourdain. All the proceeds from the book’s sale go the United Nations Refugee Agency UNHCR.

D Above: Syrian refugee child.


edible San Diego

January-February 2016

There are over 4 million Syrian refugees in five countries: • Turkey 1,622,839 • Lebanon 1,174,313 • Jordan 623,241 • Iraq 242,468 • Egypt 136,661 Nearly 8 million Syrians are internally displaced. Thousands of Syrians continue to flee their country every day.

Half of all Syrian refugees are under the age of 18. Most have been out of school for many months. More than half of Syria’s prewar population of 23 million is in desperate need of urgent humanitarian assistance. Source: UNHCR, February 23, 2015.

“Whether we are in times of crisis or times of peace, gathering family and friends together around the table and sharing food is one of the most powerful and life-affirming acts we can do. And there is nothing more comforting and nourishing than a bowl of warm soup.” ~Alice Waters

Carrot Soup By Alice Waters

Freshly ground black pepper, to taste.

Serves 8

Small handful chervil, chives, or tarragon, finely chopped (optional)

4 tablespoons butter, plus more if needed 2 onions, sliced 1 sprig thyme 2 1⁄2 lb carrots, peeled and sliced 2 teaspoons salt, or to taste 6 cups chicken or vegetable stock 1⁄2 cup whipped cream or crème fraîche (optional)

Roasted Red Beet Soup By Barbara Abdeni Massaad

Add the stock and bring to a boil. Lower the heat and simmer until the carrots are tender, about 30 minutes.

A spoonful of cumin seeds (optional)

When done, season with salt to taste and purée, if desired.

Melt the butter in a heavy-bottomed pot over medium-low heat. Add the onions and thyme. Cook, stirring occasionally, until the onions are tender, about 10 minutes.

Serve the soup warm. Garnish with a bit of whipped cream or crème fraîche seasoned with salt and pepper and chopped chervil, chives, or tarragon.

Add the carrots, season with salt, and cook for 5 minutes. (Cooking the carrots with the onions for a while concentrates the flavor.)

Alternatively, heat some butter or olive oil, sizzle a spoonful of cumin seeds in it, and spoon this over the soup as a garnish instead.


Melt the butter with the oil in a heavy medium-size saucepan over mediumhigh heat. Add the leek, onion, and celery and cook until they begin to brown, stirring frequently. This should take about 15 minutes.

Serves 4-6 1 lb red beets 1 tablespoon butter 1 tablespoon extra virgin olive oil 2 leeks, trimmed and chopped 1 medium onion, sliced

Stir in ginger, allspice, white pepper, and beets. Cook, stirring, until the vegetables begin to stick to the bottom of the pot, about 5 minutes.

2 celery stalks, chopped 1⁄4 teaspoon ground ginger 1⁄4 teaspoon ground allspice 1⁄4 teaspoon white pepper

Add 4 1/4 cups water, the bay leaf, thyme, and parsley. Bring to a boil. Reduce heat to low, cover, and simmer until the vegetables are very tender, about 25 minutes. Remove the bay leaf, thyme, and parsley.

1 bay leaf 1 fresh thyme sprig 2 fresh parsley sprigs 1⁄2 cup cream, plus 1⁄4 cup for garnish (optional) Salt and freshly ground black pepper, to taste Preheat the oven to 400°F. Wrap the beets in foil and roast until tender when pierced with a fork, about 1 hour. Cool the beets and peel. Cut half of 1 beet into small cubes and set aside for the garnish. Chop the remaining beets into 1/2 inch pieces.

To purée the soup, fill a blender or food processor no more than halfway. Start on low speed, keeping your hand on top in case the lid pops off from the rising steam. Increase the speed to high and blend until smooth, about 1 minute. You might need to do this in batches.

Return the soup to a clean pot set over low heat. Add the cream and salt and pepper to taste. Stir well. Ladle into soup bowls. Garnish each serving with the reserved beet cubes and 1 tablespoon of cream, if desired. January-February 2016

edible San Diego


Spicy Clam Soup with Basturma By Garrett Melkonian Serves 4–6 3–4 tomatoes, peeled and diced 2 garlic cloves, minced 2–4 tablespoons red pepper paste. Small bunch cilantro, finely chopped, plus more to garnish 1⁄2 teaspoon cayenne pepper 2 teaspoons cumin 3 tablespoons lemon juice 1⁄4 cup extra virgin olive oil 2 lb manila clams, rinsed and drained 3 cups chicken stock 31⁄2 oz basturma (Turkish air-dried cured beef, or substitute pastrami), diced 3 tablespoons unsalted butter Grilled or toasted bread, to serve In a large bowl, combine the tomatoes, garlic, pepper paste, cilantro, cayenne pepper, cumin, lemon juice, and olive oil. Mix thoroughly with a spoon or spatula (do not use a whisk).

Heat a large stockpot over mediumhigh heat, add the tomato mixture, and cook until the mixture becomes fragrant and tomatoes begin to break down, about 1 minute. Add the clams, stock, and basturma and bring to boil over high heat. Reduce the heat to simmer, cover, and cook, shaking the pot occasionally, just until all of the clams have opened. Using a slotted spoon, transfer the clams to serving bowls, leaving the broth in the pot. Add the butter to the broth and check for seasoning. The basturma and the clams carry a good deal of salinity, and the soup will probably not need salt. Ladle the broth over the clams, garnish each bowl with a handful of cilantro leaves, and serve with thick slices of grilled bread.

“Everyday images of war-torn communities, once beautiful and thriving, flood our hearts and fill our souls with grief and the ever-growing need to help those affected by conflict. The Soup for Syria project is a message of hope and a giant step towards the light.” ~Garrett Melkonian

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January-February 2016

For more information, please contact Riley Davenport, publisher. 619-222-8267 •

Join us in thanking these advertisers for their local and sustainable ethic by supporting them with your business.

Dominick {ResourcesFiume & Advertisers} Real Estate Broker 330 A Street, EVENTS Ste 4



Wednesday, Feb 3, enjoy a spectacular locally sourced meal featuring seafood from Catalina Offshore Products and organic produce from their own Red Door Family Garden. Buy tiickets at, or call 619-295-6000. •



Jan 23, Feb 20, Mar 19 and Apr 16, Saturdays at the Ranch, one day spa and culinary advertures that “create a taste of the peace and tranquility that everyone craves and needs.” Only about an hour from San Diego. • 877-440-7778 •


Sun, January 31 from 10am to 5pm at the Coastal Roots Farm in Encinitas, celebrate fermented food and beverages! Beverage garden (mead, beer, wine), fermentation workshops and demos with local experts, 30+ local artisan foodmakers, DIY pickle jars, live music & Dr. Rob Knight keynote speaker. 450 Quail Gardens Dr.


January 17-24, 2016. Eight days to get to know some great new restaurants or revisit favorites and save $$! Two course lunches for $10, $15 or $20, and three course dinners for $20, $30, $40 or $50 at over 180 restaurants. Search restaurants by name, neighborhood, type of food and price here:


Six-week Farming 101 course teaches building healthy soil, composting, seasonal planting, natural pest control, efficient irrigation, food system literacy and more. Next course begins Feb 20. Only 15 minutes from downtown! •


Certified organic farm. Nationally known for delicious fruits and vegetables grown year round for wholesale distribution throughout the U.S. and to CSA subscribers at 42 pick up points throughout San Diego County. 760-746-6006 •


Find eveything you need here, including meat. Sponsored by the Escondido Arts Partnership. Tues 2:30-6pm year round on Grand Ave. between Juniper and Kalmia. • 760-480-4101 •

Come t o


Delivers organic produce to your door from family farms in Capay and Imperial Valley, Calif. Weekly, biweekly, every third or fourth week deliveries. No seasonal commitment required–cancel or suspend deliveries at any time. • 800-796-6009 •


Sponsored by the Hillcrest Business Assoc., the largest farmers’market in the county (with over 175 vendors) Sundays, 9-2 at the DMV on Normal St. 3960 Normal Street • 619 299-3330 •


{Local Marketplace}

The Rose wine bar + bottle shop

boutique wines - private events good food - good vibes 2219 30th St. South Park

Sunday, 9-1 at La Jolla Elementary school on Girard. A great community success story! All proceeds benefit the school. Fresh produce, food court, local artisans and entertainment. 7335 Girard Ave. at Genter. • 858-454-1699 •


Friday, 3-6pm fall/winter, 3-7pm spring/summer. Over 50 vendors in La Mesa Village, corner of Spring St. and University • • 619-249-9395 •


open 7 days a week 619 281 0718

Sun 10:30-3:30 at the Sikes Adobe Historic Farmstead. Fresh, locally grown fruits, veggies and herbs, eggs, meat, honey, artisan foods, hot food and entertainment. Located just off I-15 at Via Rancho Pkwy, Escondido •


Thur, 9am-1pm, rain or shine at 300 No. Coast Hwy. Certified fresh, locally grown fruits, veggies and flowers, hot food, baked goods and crafts. • • 619-249-9395 •


Sun 9:30am–2pm. In the Fairbanks Ranch area. Local farmers, artisanal food, fresh flowers, crafters, live music, kids booth and more! 16079 San Dieguito Rd. Rancho Santa Fe 92067 • 619-743-4263 •


Weekly farmers’ markets: Linda Vista, 6900 Linda Vista Rd. (Thur, 2-7, and 2-6 in winter); City Heights, Wightman St. between Fairmount & 43rd (Sat, 9-1) and San Marcos, San Marcos Blvd. & Via Vera Cruz (Sun, 10-2). WIC and EBT Market Bucks accepted. • 760-580-0116 •

WoofRamona ’n RoseValley Winery

Specializing in red wines made only from estate grown and Ramona Valley grapes. National and international award winning wine. Tasting veranda open Sat. & Sun. and by appointment. 760-788-4818 •

A true European style market

Stay fo

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Sunday Market SundayFarmers Farmers Market Sunday Market atFarmers the Valley Valley Fort Fort at the Fort Sunday Farmers Market

at the Valley Fort

3757 South Mission Rd. • Fallbrook CA 3757 South Mission Road Fallbrook CA 92028

Del Rayo Village Center Open Every Sunday 16079 San Dieguito Rd. 10 am to10am 3pmtoor 3pm vendor info: 760-390-9726 for more info email: Open Sunday 10am to 3pm Rancho Santa Fe • 619-743-4263 for Every info email Follow us on Facebook: Valley Fort Sunday Farmers Market vendorVendors info: or 760-390-9726 contact Amanda Atwood at Sundays, 9:30am –2:00pm for more info email: or 619-417-8334 us on Facebook: Valley Fort Sunday Farmers Market vendor info: or 760-390-9726 Valley Fort Sunday Farmers Market 3757 South Mission Road Fallbrook CA 92028

Open Everyevery Sunday 10am to 3pm Open Sunday

3757 SouthforMission Road Fallbrook CA 92028 more info email:

Follow us on Facebook: Valley Fort Sunday Farmers Market

January-February 2016

edible San Diego


{Local Marketplace}

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Farmers’ markets at Pacific Beach on Bayard btwn Grand & Garnet (Tue, 2-7), North Park (Thu, 3-7), and Little Italy Mercato (Sat, 8-2). All accept EBT, PB and NP also accepts WIC. Farmers market vendor training, Vendor 101 and 102. • 619-233-3901 •

ekoNovember rB eta21tatsE laeR Celebrate Baja cuisine and wines August 15rand farm-to-table wine dinners at La Cocina Que Canta, Rancho La 4 eorganic tS ,tegarden. ertS• A 033 Puerta’s culinary center in the heart of a six-acre •



Wed 3-7 (summer), 3-6 winter, at the Pathways Center, corner of Carlton Hills Blvd and Mast Blvd. WIC, EBT and credit cards accepted. • 619-449-8427 •


Fresh organic and sustainably grown produce, much of it local. Great iPhone and Android app with 1200+ produce items. Wholesale and retail. Farmers’ Market Bag & Box options. 1929 Hancock Street #150, San Diego • 619-295-3172 •


Sun from 10am to 3pm at the Valley Fort, 3757 S. Mission Road, Fallbrook. Great atmosphere, vendors and music. • vffarmfresh@gmail. com • 760-390-9726 •



Dine from the bounty of their micro farm in the relaxed and beautiful setting of the Rancho Bernardo Winery. They plant, grow and cook every meal to order. Cooking classes, specialty events, culinary medicine! 13330 Paseo del Verano Norte, Rancho Bernardo, 92128 • 858-592-7785 • Perennial “best sushi” pick of many, Harney also has the most aggressive sustainability program of all Southern California restaurants. Original Old Town location: 3964 Harney Street, San Diego • 619-295-3272; Oceanside: 301 Mission Avenue • 760-9671820 •





Operated by the Escondido Arts Partnership 30

edible San Diego

January-February 2016



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Specialty market and bread bakery with morning and lunch menus and locally sourced veggies, spreads, meats, cheeses, wines and beer on tap. Open Mon-Fri, 7am-3pm. 5277 Linda Vista Rd. (Morena area) 92111 • 619-260-8446 •


From the BLAH and Tiger!Tiger! folks comes Panama 66 in the Sculpture Court at the San Diego Museum of Art in Balboa Park. Beer, wine and cocktails, salads, hot and cold sandwiches, house-made meats, vegetarian and vegan, brunch, kids menu, desserts and more. Open Mon – Sun, 11 to 3. Humanely raised Niman meat, Jidori chicken, sustainable seafood, and locally grown organic vegetables in simple, delicious dishes. Great wine and craft beer menu. Many vegetables and herbs grown in the patio seating area. 4095 30th Street, San Diego • 619-283-1720 • Award winning Italian cuisine by Chef Accursio Lota. Locally sourced organic produce, fresh pasta, wild-caught fish and hormone-free meat. Great wine list, craft cocktails and beers. Happy hour Tues-Sun, Tues wine specials, Live jazz Thurs. 2820 Roosevelt Rd., Liberty Station, Point Loma • 619-270-9670 •


A casually elegant neighborhood hangout serving classic American comfort food. Organic produce from their own ½-acre garden or purchased locally. Sustainably sourced proteins. 741 W. Washington Street, San Diego • 619-295-6000 •



Tuesday 2:30 - 6

Casual waterfront dining in the historic fishing neighborhood of Point Loma, serving up locally caught seafood with a view of the bay and the San Diego sportfishing fleet. 1403 Scott Street, San Diego • 619-222-8787 •



Great tasting hamburgers made from sustainably raised, grassfed beef and other pastured meats. Perfect for health and environmentally conscious diners, vegetarians and salad lovers. Eight locations in San Diego County: •

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Experience the art of fine dining in an elegant timbered room overlooking the 18th hole of the Torrey Pines Golf Course. Market driven and seasonal cuisine. Reserve a seat at the Artisan Table, Thursday nights. 11480 N. Torrey Pines Rd. • 858-453-4420 •

262 E. Grand Ave, Escondido



Well paired food and drink emphasizing small, sometimes zany producers and with special attention to San Diego terroir. Lunch, brunch, happy hour and 4 course Monday night dinner every third Monday of the month. 2219 30th St., South Park 92104 • 619-2810718 •

Dominick Fiume Real Estate Broker 330 A Street, Ste 4 San Diego, Ca 92101

619-543-9500 CalBRE No. 01017892

Dominick Fiume ARTISANAL FOOD & DRINK Real Estate Broker ANDSte WINE 330 A CURDS Street, 4

Home winemaking and cheese-making supplies and instruction.

Large selection of wine kits. Make wine at the shop! CheeseSan Diego, Ca 92101

making cultures and equipment available and cheese-making demonstrations. 7194 Clairemont Mesa Blvd., San Diego • 858-384-6566 •

619-543-9500 ESCOGELATO

CalBREEscoGelato’ No. 01017892 s luscious, super creamy gelato is full of intense flavor and

made fresh daily with the highest quality ingredients including fruit sourced from local farmers at the Escondido Farmers Market. 122 South Kalmia, Escondido, 92025 • 760-745-6500 •




Attract and feed hummingbirds with nectar formulated to most closely replicate flower nectar without dyes or preservatives. Choose from a selection of functional, proven feeders. Website is a trove of great information about Hummingbirds. • 520-638-6492 •



Count on sustainability, community and quality at this locally owned and operated nursery and garden center providing California grown plants, garden supplies, perennials, annuals, seeds, soil, gifts, and more since 2006. • (619) 795-1855 •


Topsoil (specially blended for growing in San Diego), compost and mulch, ready to use or custom blended to your specifications. 16111 Old Milky Way, San Diego 92027 • 6760-644-3404 (sales); 760-746-4769 (billing & dispatch)•

Fresh juices, smoothies, shots and Acai bowls served from a food truck modified to run on propane and a NEW STORE at 3733 Mission Blvd. San Diego 92109. Ingredients sourced from farmers’ markets, and all waste is recycled. • 240-246-5126 • Brew, sip and share the love. Yogi Tea is dedicated to sourcing the highest quality ingredients from around the globe so that every delicious cup is rich with flavor and healthful purpose. •


Known for their fabrics, colors and flattering fit. Extensive line of casual clothing that’s sewn and dyed to order in San Francisco. Each Cut Loose boutique customizes its collection. 142 S. Cedros, Solana Beach 92075 • 858-509-0386 •


“One of San Diego’s top ten nurseries” – San Diego Home/Garden Magazine. A hidden sanctuary, part botanical garden, part retail space. A unique location for your meeting or event. Open 8-5 every day. 1452 Santa Fe Dr. Encinitas • 760-753-2852 •


Fine products for the urban gardener. Hand crafted garden tools, small batch preserves and organic bath & beauty products, waterwise succulents and plants for pollinators, non-GMO seeds, all natural soils, exceptional books and full leaf teas. Tue-Sun, 10-5, closed Mondays. 1021 Rosecrans, Point Loma 92106 • 619-677-2866 •



Design, installation and maintenance of edible landscapes for home owners, restaurants and corporate settings. Complete orchard care, composting systems, and detailed organic garden care. They’ll create the garden of your dreams! • (619) 563-5771 •


Educating the next generation of farmers, gardeners and homesteaders. Learn about sustainable farming, permaculture and how to live sustainably. Visit their blog; • wildwillowfarm@ •


A local, family owned full service grocery that provides the highest quality organic and natural foods at reasonable prices. Jimbo’s is committed to supporting organic growing practices and local farmers. Five locations: Horton Plaza, 4S Ranch, Escondido, Carlsbad and Carmel Valley. •


Family owned and operated natural food market with local, organic produce, raw milk, grass-fed meats, vitamins, supplements, specialty foods and more. Open Monday-Friday, 8-8, Saturday, 8-6 and Sunday, 10-6. 642 Main St. Ramona • 760-787-5987 •

San Diego’s first juice & smoothie truck providing fresh, natural, organic & local beverages Visit us at our new store at 3733 Mission Blvd. Mon.-Fri. 7am-5pm • Sat.-Sun. 8am-5pm VEGAN, PALEO, VEGETARIAN GLUTEN- & DAIRY-FREE

240.246.5126 | Juicewavesd #JuiceWavesd #Sippinonzenandjuice

Award-winning estate-grown wines. Natural Handmade Skincare Therapeutic Essential Oils Balms for Eczema & Psoriasis

10% off your order

with this ad (Pine Tar soap excluded) Two locations to serve you: 13330 Paseo Del Verano Norte, Suite O San Diego, CA 92128 560 Carlsbad Village Drive, Suite 100

Carlsbad, CA 92008


Most Sat. & Sun. 1–5 or by appointment. 29556 Hwy. 94, Campo 619-478-5222 • 619-402-8733 January-February 2016

edible San Diego


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{Local Marketplace} l di

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We plant organic seeds Install and maintain backyard gardens Harvest and deliver produce to your door

An eco-friendly and socially conscious salon that strives to make social and environmental change through the small things that they do. Hours: Mon - Sat from 10am - 6pm. 109 S Acacia Ave, Solana Beach • 858-792-5959 •



Sustainably raised USDA inspected beef, pork and lamb sides & cuts, chicken, turkey, duck, rabbit, quail, pheasant & bison. Free range eggs. No hormones, steroids, antibiotics, GMO/soy. Find at SD, Riverside and Orange Co. farmers’ markets, at farm by appointment and CSA. Farm tours/internships available. • • Southern California’s only whole animal butchery (nothing goes to waste) featuring sustainably raised, hormone and anitbiotic free beef, lamb, pork and chicken. Open Tue-Sat, 11am-7pm; Sun,11am-5pm. 2855 El Cajon Blvd. Suite 1, San Diego 92104 • 619-564-8976 •



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Supporting good food in San Diego and Riverside counties since 2001. Join the growing national movement to reclaim and preserve good food and food traditions. Slow Food Urban San Diego and Temecula Valley Slow Food. • slowfoodurbansandiego. org •

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Suppliers of all natural diet and supplements for dogs and cats, including fresh raw foods and selected natural dry and canned foods. Human-grade and chemical free. Two locations, 2508 El Camino Real, Carlsbad, 760-720-7507; and 1229 Camino Del Mar, Del Mar • 858-792-3707 •


Indoor and outdoor kitchen design and construction since 1980. License #395296.. • 760-749-1505 •




Alternative care that considers every aspect of your health – mind, body and spirit. Naturopathic medicine, nutrition, physical medicine, women’s wellness, lifestyle counseling, and now--cooking classes! 4110 Sorrento Valley Blvd. • 858-246-9730 •


Body oils and scrubs, essential oils & aromatherapy, soaps & bath balms, face trios & more. Online and two retail locations: 13330 Paseo del Verano Norte, Suite O, at Rancho Bernardo Winery; 560 Carlsbad Village Dr., Ste 100, Carlsbad. • 760-805-3904 •


edible San Diego

January-February 2016

4 etS ,teertS A 033


Leading advocate for the farm community. Promotes economic viability of agriculture balanced with good stewardship of natural resources. Membership open to all, helps your local farmers and has many benefits. • 760-745-3023 •

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0129 afrom C ,naturally ogeiD naS Artisanal from vine to bottle, each wine made1exclusively grown estate grapes. Cabernet Sauvignon, Merlot, Muscat, Tempranillo and Tempranillo Rose. 1007 Magnolia Ave. Ramona. Open Sat & Sun, 11-6. Wine Club • 858-204-3144 •



Dominick Fiume, Real Estate Broker, provides exceptional customer service with specialized knowledge of urban San Diego. CalBRE No. 01017892 909 W. University Ave. San Diego, 92103. • 619-543-9500


Bustling wholesale and retail seafood market in a working warehouse with fresh sustainably harvested seafood, much of it from local waters. Fri and Sat cooking demos. M-F, 8-3; Sat, 8-2. 5202 Lovelock St., San Diego • 619-297-9797 •


87101estate 0 .oN ERBlaC Family owned and operated vineyard since 2003,29making wines since 2012. Specializing in Cabernet Sauvignon, Merlot, Syrah and Viognier. Tasting room open Sat & Sun, 1-5. Schedule a tour: 29556 Hwy 94, Campo, CA 91906 • 619-478-5222 •


100% estate grown Zinfandel, Sangiovese, Cabernet Franc and Malbec. Picnic on the patio overlooking the vines or warm up by the fireplace this winter in the tasting room! Open Sat & Sun 11-5pm. 910 Gem Lane, Ramona, 92065 • 760-788-0059 •


Full bodied red wines served from a small, family-run outdoor tasting patio overlooking the vineyard. Estate grown syrah, petite sirah, cabernet sauvignon and blends showcase the quality of the RVAVA. 26502 Hwy 78, Ramona • 760-788-6800•


Taste wine, purchase wine by the glass, bottle, case & barrel, become a virtual vintner, winemaker or master blender, host meetings and meetups, art shows, fundraisers and take classes. 12225 World Trade Dr., Suite P, San Diego 92128. Open Wed & Thur, 2-8pm; Fri, 2-9; Sat, 12-9; Sun, 12-6. Open Mon & Tue for private events only. Wine Clubs • 858-381-2675 •


From the grapes to the winemaker, Stehleon Vineyards is San Diego grown. Stehleon wines blend four generations of agricultural heritage with local product and talent. • 760-741-1246 •




Vesper Vineyards aims to expose wine drinkers to San Diego’s diverse microclimates. They support local grapes, wine and all local agriculture and cuisine. Tasting room & winery. 298 Enterprise St., Suite D, Escondido • 760-749-1300 •


Features award winning red wines made from 100% Ramona Valley American Vitacultural Area (AVA) grapes, mostly estate grown. Try their flagship wine, Estate Cabernet Franc. Open by appointment most days. Call ahead to allow them to give you good directions and to confirm availability. • 760-788-4818 •

FARMERS’ MARKETS MONDAY Escondido—Welk Resort # 8860 Lawrence Welk Dr. 3–7 pm, year round 760-651-3630

Seeds @ City Urban Farm 16th & C Sts., SD City College 10:30–12:30 am (Sept to June)

TUESDAY Coronado 1st St. & B Ave., Ferry Landing 2:30–6 pm 760-741-3763

Escondido * Grand Ave. btw Juniper & Kalmia 2:30–6 pm year round 760-480-4101

Mira Mesa * 10510 Reagan Rd. 2:30–7 pm (3–6 pm fall-winter ) 858-272-7054

Otay Ranch–Chula Vista

Santee *# Carlton Hills Blvd. & Mast Blvd. 3–7 pm (winter 3–6 pm) 619-449-8427

State Street in Carlsbad Village State St. & Carlsbad Village Dr. 3–7 pm (3–6 fall-winter) 858-272-7054

Temecula – Promenade * 40820 Winchester Rd. by Macy’s 9 am–1 pm 760-728-7343

FRIDAY Allied Gardens 5185 Waring Rd. btw Orcutt & Zion 4–8 pm 619-279-0032

Borrego Springs Christmas Circle Comm. Park 7 am–noon (October–May) 760-767-5555

Imperial Beach *#


Seacoast Dr. at Pier Plaza Oct-Mar, 12– 7 pm; Apr-Sep, 12–7:30 pm •

Carmel Valley

Kearny Mesa

5951 Village Center Loop Rd. 2:30–7 pm 858-945-5560

Chula Vista Center St. off Third Ave. 3–7 pm (3–6 pm fall-winter) 619-422-1982

El Cajon #

North Island Credit Union pkg lot 5898 Copley 10:30 am–1:30 pm 858-272-7054

La Mesa Village * Corner of Spring St. & University 2–6 pm 619-249-9395

2015 Birch Rd. and Eastlake Blvd. 4–8 pm (4–7 pm winter) 619-279-0032

Prescott Promenade on East Main Btw Magnolia & Claydelle Aves. 3–7 pm, year round 619-641-7510 x-277

Rancho Bernardo Winery

Pacific Beach Tuesday *#

Horton Square San Diego


Bayard & Garnet 2–7 pm 619-233-3901

UCSD Town Square UCSD Campus, Town Square 10 am–2 pm (Sept to June) 858-534-4248

WEDNESDAY Encinitas Station Corner of E St. & Vulcan 5–8 pm, May-Sept 4–7 pm, Oct-Apr 760-651-3630

Ocean Beach 4900 block of Newport Ave. 4–7 pm (summer 4–8 pm) 619-279-0032

People’s Produce Night Market 1655 Euclid Ave. 5-8 pm 619-262-2022

Reopens in March 760-741-3763

Linda Vista *# 6900 Linda Vista Rd. 2–7 pm (2–6 winter hours) 760-580-0116

North Park *# 3151 University & 32nd St. 3–7 pm year round 619-233-3901

Oceanside Morning * Pier View Way & Coast Hwy. 101 9 am–1 pm 619-249-9395

SDSU Campanile Walkway btw Hepner Hall & Love Library 10 am–3 pm (Sept to June)

UTC # 7131 Regents Rd. 4–7 pm 619-795-3363

13330 Paseo del Verano Norte 9 am–1 pm 760-500-1709

City Heights *!# On Wightman St. btw Fairmount & 43rd St. 9 am–1 pm 760-580-0116

Del Mar 1050 Camino Del Mar 1–4 pm 858-465-0013

Escondido Saturday Reopens March 5, 2016 760-715-3363, 619-838-8020

Golden Hill # B St. btw 27th & 28th Sts. 9:30 am–1:30 pm 619-795-3363

Lemon Grove *# On hiatus Broadway & Lemon Grove Ave. 619-289-5535

Little Italy Mercato #

Murrieta *

W. Cedar St. (Kettner to Front St.) 8 am–2 pm 619-233-3901

Village Walk Plaza I-15, exit west on Calif. Oaks/ Kalmia 9 am–1 pm 760-728-7343

Pacific Beach 4150 Mission Blvd. 8 am–noon 760-741-3763

Poway * Old Poway Park 14134 Midland Rd. at Temple 8 am–1 pm 619-249-9395

Ramona * 1855 Main St. (K-Mart pkg lot) 9 am–1 pm 760-788-1924

Scripps Ranch 10380 Spring Canyon Rd. & Scripps Poway Parkway 9 am–1 pm 858-586-7933

Temecula – Old Town * Sixth & Front St. Old Town 8 am–12:30 pm 760-728-7343

Vista *# 325 Melrose Dr. South of Hwy 78 8 am–1 pm 760-945-7425

SUNDAY Gaslamp San Diego 400 block of Third Ave. 9 am–1 pm 619-279-0032

Hillcrest * 3960 Normal & Lincoln Sts. 9 am–2 pm 619-237-1632

La Jolla Open Aire Girard Ave. & Genter 9 am–1 pm 858-454-1699

Leucadia * 185 Union St. & Vulcan St. 10 am–2 pm 858-272-7054

North San Diego/ Sikes Adobe # 12655 Sunset Dr. Escondido 10:30 am–3:30 pm year round 858-735-5311

Rancho Santa Fe Del Rayo Village 16079 San Dieguito Rd. 9:30 am–2 pm 619-743-4263

San Marcos *# San Marcos Blvd. & Via Vera Cruz 11 am–3 pm 760-580-0116

Solana Beach 410 to 444 South Cedros Ave. 1–5 pm 858-755-0444

Valley Fort Sunday 3757 South Mission Rd., Fallbrook 10 am–3 pm 619-417-8334 * Market vendors accept WIC (Women, Infants, Children Farmers’ Market checks) # Market vendors accept EBT (Electronic Benefit Transfer) ! Currently only City Heights accepts WIC Farmers’ Market Checks and the WIC Fruit and Vegetable Checks. All San Diego County markets listed except Rincon, SDSU, Seeds @ City and Valley Fort Sunday are certified by the County Agricultural Commissioner. Visit and click on "Local Food” for more complete information and links to farmers’ market websites and social media pages.

ESD 33 Jan/Feb 2016  


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