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Good food. Good drink. Good read. • No. 39 • January-February 2017

Chef Drew Deckman Morning Beverages Reimagined Rethinking Resolutions CSAs and Meal Delivery Fermenting Food Waste

Health & Wellness

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January-February 2017












The cover art for this issue is part of an original oil painting by Riley Davenport, former publisher of Edible San Diego. Her love of food, nature and her garden inspired this work.



















{Two Cents} RENEWAL I want to say hello, but first I want to say thank you. Thank you for reading Edible San Diego magazine! This labor of love, nurtured from a little seedling by Riley Davenport and John Vawter over the past seven years, is a cherished and expressive publication I feel very fortunate to have inherited. We encounter each other here on the cusp of a new year, and 2017 will be all about renewal at Edible San Diego. As the new Publisher and Executive Editor I have embarked on this exciting venture because it felt like a perfect fit. As a daughter, sister, mother and wife, I have a deeply rooted interest in wholesome lifestyles. I’m connected with people with all kinds of backgrounds and experiences around food and health, as I know you are. My childhood spent outdoors in nature, reading and traveling, my curiosity about the interconnectedness of people and the planet, my past work with community organizations, and the energy Katie Stokes I rediscover when working with people on projects that inspire...all these things have motivated me to embrace publishing the magazine you hold in your hands and to develop it to better serve the needs of our community. Please accept my personal invitation to join me on the exciting journey to expand Edible San Diego in ways that reflect the beautiful diversity of San Diego’s people and landscape. We’ve all heard the adage that we are what we eat. Well, that can be a chicken and the egg situation, can’t it? How we define ourselves and what we put in our mouths are not written in stone. On the contrary, I envision Edible San Diego emerging as an ever more welcoming, authentic, and definitive place where we share knowledge and aspirations about our food system, eating better, celebrating our many culinary traditions, and learning more about where our sustenance comes from so that we can support those places. It’s all connected. This quest already includes action items! We put a brief survey on our homepage just for you to tell us what you think. Also, I will be carrying out the Edible San Diego Ramble during 2017, an exploratory tour of our county’s food leaders, innovators, and tasty places to eat and drink locally. Along the way, let’s connect on social media, making sure that Edible San Diego grows in ways that reflect your needs, interests and wishes. So let’s do this. Let’s make Edible San Diego and each other thrive together! The “stone soup” is on the stove and all are invited. The results will be delicious (and nutritious!).


Six great issues a year! Get six issues a year of Edible San Diego delivered right to your door, each one filled with delicious recipes, thought provoking subjects and the stories of our farmers, ranchers, fishermen, chefs, winemakers and brewers.

1 year $33, 2 years $54, 3 years $72 Subscribe on line at or send your information (name, street address, city, state and zip code) and check made payable to Edible San Diego to Edible San Diego,

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January-February 2017

edible Communities 2011 James Beard Foundation Publication of the Year




Aimee Della Bitta Riley Davenport Chris Rov Costa CONTACT Christine Dionese Edible San Diego Anastacia Grenda P.O. Box 83549 Paige Hailey San Diego, CA 92138 Maria Hesse 619-756-7292 Noreen Kompanik Stephanie Luke Lauren Mahan Drew McGill ADVERTISING Anchi Mei For information about Mimi Pollack rates and deadlines, Vincent Rossi contact Katie at Sarah Shoffler 619-756-7292 Urban Plantations advertise@ Julio Valencia Lyudmila Zotova No part of this PUBLISHER publication may be used without written Katie Stokes permission of the publisher. © 2017 EDITOR All rights reserved. Katie Stokes, Executive Editor Every effort is made to Riley Davenport, avoid errors, misspellings Managing Editor and omissions. If an error comes to your attention, Associate Editor, please let us know Britta Kfir and accept our sincere apologies. Thank you.


Doug Adrianson John Vawter Michelle Honig

DESIGNER Riley Davenport


Yvon Chouinard Yvo

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January-February 2017

edible San Diego


{Tidbits} 608 Restaurant: Oceanside gem serves up Asian inspired comfort food

Less is more at Nibble handcrafted chocolate

Photo courtely of Nibble Chocolate

While the menu at 608 in Oceanside includes an assortment of seasonally inspired American small plates, Chef Willy Eick admits to having a soft spot for the “keep it simple” style of Japanese cuisine he learned in his formative years.

Photo courtely of 608

Less sugar. Fewer ingredients. Smaller bites. More intense flavor.

“You can’t be a chef in San Diego without having some kind of Pacific Rim influence,” explains Eick, whose first stint at Tomiko, a Japanese restaurant in Encinitas, instilled in him an appreciation for simplicity and elegance. Hence, the pork belly at 608 is cured with only salt and sugar, then served up with just a dab of beans and corn on the side. Likewise, his fried chicken has only a touch of added spice and locally sourced honey, “to brighten the flavors.”

Such is the recipe for a better chocolate experience—and healthier living—according to Nibble Chocolate founders David Mejia and Sandra Bedoya. “We discovered that chocolate, like wine, derives its unique flavor characteristics from its place of origin,” explains Mejia, an 11-year wine industry veteran. So in 2012 he and wife Sandra began experimenting with the hope of developing origin-specific chocolates with distinctive flavors and from 72% to 85% cacao. “In addition to the country of origin, how you process the cacao beans affects the flavor,” explains Bedoya. “Plus raw cacao is full of antioxidants and other health benefits. And without a ton of sugar and milk, with our chocolate, you’re more satisfied with just a nibble.”

~ Lauren Mahan

~ Lauren Mahan

608 Mission Avenue Oceanside 760-291-1040

Nibble Chocolate 2754 Calhoun St. Old Town, San Diego

Royal Stone Bistro: European inspired cuisine that’s off the beaten track Small neighborhood restaurants like Royal Stone in Bankers Hill have a distinct advantage when it comes to meeting the needs of their customers, many of whom live within walking distance.

husband John and I have always shared an appreciation for food, wine and entertaining at home,” Jackie adds. “So Royal Stone was simply a case of getting a bigger dining room.”

“We can change our menu seasonally or even weekly,” says owner Jackie Stone, who recently recruited executive chef Aaron O’Mara to take over the traditionally inspired cooking techniques on which Royal Stone was founded.

~ Lauren Mahan

“Based on our common European heritage (French and Italian), my 4

edible San Diego

January-February 2017

Royal Stone Bistro 3401 First Avenue San Diego 619-738-8550 Photo: Chris Rov Costa

FOOD FOR THOUGHT What if your nutrition degree took care of your body as well as your mind? Bachelor of Science in Nutrition and Culinary Arts Master of Science in Nutrition for Wellness

January-February 2017

edible San Diego


{Local Talent}

The Deckman Difference By Sarah Shoffler

Photos by Chris Rov Costa


edible San Diego

January-February 2017


y now most San Diego diners must have heard about the culinary prowess of Drew Deckman, Michelin-starred “ingredient facilitator” based in the Valle de Guadalupe. Drew has two restaurants in the Valle: the al aire libre (outdoor) Deckman’s en el Mogor, where they “bring the table to the farm,” and the newer Conchas de Piedra, where they serve “anything that has a shell.” Both restaurants exhibit Drew’s commitment to the Valle life.

Zero Kilometer Restaurant “It’s important to us to grow as much of our food as possible. And it’s an absolute gift to run a restaurant and live this way,” Drew says. Drew sources as many of Deckman’s en el Mogor’s ingredients as possible from the farm that shares the property, Mogor Ranch—vegetables, lamb, herbs and eggs, not to mention El Mogor’s heady wine. Friends, neighbors and Ensenada fishermen provide the cheese, seafood and other ingredients. Most of the foods you’re eating at Deckman’s grew in the land you can see from your dining table. “Honesty in advertising is important to me. I believe in working with my neighbor before going to a store. If I can buy it next door, I’ll do it even if it costs more.” It’s going to be fresher and he knows how his neighbor treats her land, her workers, her community.

From the Sea to His Kitchen Drew’s heart is really in sustainable fisheries. He’s even a leader in the international campaign to promote good, clean and fair seafood for all—a movement called “Slow Fish.” Yet, sourcing seafood locally can be complicated. Seafood caught off Ensenada’s shores might travel to La Paz before it’s sold in Tijuana. Drew strives for fish that only see one hand between him and the ocean. This reduces the miles that fish travel until they get to your plate. He visits fisheries. He gets to know heads of fishery cooperatives (the groups in Mexico

who coordinate fishing to better sustain the resource). If he can’t verify where the seafood came from and how it was fished, he won’t buy it. He says his interest in responsible sourcing started with selfishness. “My original intention was not to save the ocean. My kitchen is ingredient driven, and I want those ingredients to be there for a long time. That simple. And innocent.” It was while looking for the best ingredients that he found there was more to keeping the seafood that we desire around. “You can’t talk about fisheries without talking about politics. And in Mexico you have to talk about cultural issues.”

Sharing the Valle Deckman’s is a family business. Drew’s wife and business partner, Paulina, says they aren’t selling food at Deckman’s and Conchas. “We’re sharing an experience— our experience in the Valle. Our way of life.” As the Valle develops, exponentially these days, Drew says he and his family hope to steward the change. “We want to share the Valle’s culture, values and sense of community and to instill those in the people yet to come here.” “I am just hoping and praying that the Valle’s development and growth is calculated, our wines continue to improve and our ingredients continue to be superior to any I’ve ever worked with. And that thoughtful people keep visiting our paradise and share what is Valle de Guadelupe with us.” The Deckmans also began making their own wine recently. And we’ve heard that they are looking into opening a restaurant in San Diego. Perhaps they’ll be bringing a bit of the Valle life here.


Sarah Shoffler is a fishery biologist, seafood enthusiast, foodie philosopher and board member of Slow Food Urban San Diego. Most Saturdays you can find her eyeing the fish at Tuna Harbor Dockside Market or surfing La Jolla Shores. She says to check out or for science-based info on sustainable U.S. fisheries.

Find Chef Drew Deckman’s recipes on pages 8 and 10.

January-February 2017

edible San Diego


Grilled Valle de Guadalupe Quail with Black Beans 4 portions

½ cup pickled radish

Juice from 1 lime

Arugula or verdolaga (purslane)

2 tablespoons mole

In a small bowl combine lime juice, mole and olive oil. Set aside.

Extra-virgin olive oil 4 farm-raised Codacano Quail, spatchcocked (see below) Sea salt Pepper Spice mix (equal parts ground coriander, cumin and fennel seed) ½–¾ cup black bean purée


edible San Diego

January-February 2017

To spatchcock a bird, insert a heavy chopping knife into the cavity from the back end to the neck. Press down sharply to cut through the backbone. Alternatively, place the bird breast side down on the cutting board and, using poultry shears, cut along the entire length of the backbone, as close to the center as possible. Open the bird and flatten out as much as possible.

Season the quail with sea salt, pepper and spice mix to taste. Grill skin side down on medium heat for 7 minutes. Turn the quail and cook another 5 minutes on non-skin side. Let rest for a few minutes before serving. Heat black bean purée in a small saucepan. To plate, place a spoon of the warm black bean purée on 4 plates. Cut each quail in half. Place 1 quail on each plate. Divide the mole vinaigrette among the 4 plates. Garnish with the greens and the pickled radish.

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January-February 2017

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Kumiai Oysters with Pirul Mignonette 4 portions 1 shallot, brunoise (3mm square cubes) ½ cup red wine vinegar 1 teaspoon ground Pirul or pink peppercorns Coarse salt for presentation


edible San Diego

January-February 2017

12 Kumiai oysters, open at time of consumption Good-quality extra-virgin olive oil For mignonette sauce: Mix shallot, vinegar and Pirul in a bowl. Let stand 10 minutes.

Place coarse salt in a platter. Arrange the open oysters nicely on the salt. Place a scant teaspoon of mignonette and one drop of olive oil on each oyster. Enjoy with extremely cold Espuma de Piedra Methode Tradicional Espumoso (sparkling wine)!

January-February 2017

edible San Diego


{Liquid Assets}


hillier mornings call for extra cups of coffee in bed, right? As an integrative health and food therapy specialist, I assure you we can make it through the day without four cups of coffee. Superfood tonics may help you feel “adaptogenically” revived instead of coffee deprived. Most of us want to be emotionally soothed by our beverages—creamy lattes and strong dark roasts tend to soothe us. But when the initial buzz wears off, we can be left feeling fatigued, jittery or craving more. By the time afternoon comes around we’re dragging our feet, reaching for coffee number two or three. Adaptogens to the rescue! Often referred to as “medicine for the healthy,” adaptogenic superfoods and plants help us “adapt” to nonspecific environmental stress in the modern world by promoting sustained energy and disease prevention without disrupting normal biological activities.* A subclass of tonic herbs, these superfoods make perfect coffee alternatives. While the following recipes may seem complicated to whip up, once you have discovered one or two that you like, you’ll find they are worth the effort. Not only will you have created healthy, delicious replacements for your “cuppa Joe,” but you can use the extra ingredients in baking, to dust over roasted vegetables, in soups, in your kid’s smoothies, etc. The possibilities are really endless. We highly recommend choosing organic, Fair Trade and pesticide-free options for all ingredients to experience optimized wellness.

Mixing Up Your Morning “Cuppa Joe”


Christine Dionese, co-founder of Flavor ID and Garden Eats, is an integrative health and food therapy specialist, medical and food journalist. Christine lives, works and plays between Southern California and Upstate New York with her family.

* The research supporting the use and efficacy of adaptogens is neither extensive nor conclusive.

By Christine Dionese Photo: Lyudmila Zotova


edible San Diego

January-February 2017


Maca + Chaga Mushroom “Coffee”

Matcha + Moringa Con Panna

Dragon Fruit + Camu Cooler

Chaga mushroom offers a velvety, vanilla and mocha-like flavor, making it ideal for a coffee stand in. For that roasted flavor, chaga is complemented by chicory root, cacao and maca. Enjoy hot as a morning or afternoon beverage!

Try this instead of your second or third cup of coffee. You’ll feel more alert and get a dense whipped-creamy taste to satisfy your sweet tooth while helping prevent diabetes and fight inflammation.

You know we’re going to go through a hot spell at some point this winter. Packed with the most abundant vitamin C– containing plant food, camu berry, this sweet and earthy heat-taming cooler is perfect for immune wellness.

2 cups reishi mushroom*

1 teaspoon matcha powder 1 teaspoon moringa powder

1 tablespoon chicory root powder

1 teaspoon ashwagandha powder

1 tablespoon cacao powder or nibs

1 teaspoon vanilla powder

1 tablespoon maca powder

1 can coconut cream, chilled

2 teaspoons chaga powder 1 teaspoon pink salt ½ teaspoon vanilla powder ½ tablespoon ghee, raw butter or coconut oil (optional) * If you don’t have time for the dehydration step in the directions below, substitute the reishi mushroom with 1 dropper of Anima Mundi Apothecary’s Adaptogenic formula. Rinse or dry-brush mushrooms to clean. Pat dry with a towel if washing in water.

Place a medium-sized glass or stainless steel bowl and beaters in freezer. Boil 6 ounces of water. Whisk all dry ingredients together; set aside. Remove coconut cream from top of can, place in chilled bowl. Starting on medium speed, whip the cream for about 20 seconds. Move up to high speed and whip until you see expansion. Coconut cream won’t become as whipped as dairy cream, but it will appear as if air has been added to it. Pour dry ingredients into your mug followed by 6 ounces of water and whisk together. Top with coconut cream and enjoy.

Slice mushrooms into ¼-inch slices. Place on dehydrator racks. Dehydrate at about 100° until mushrooms are no longer spongy, but are not brittle. This will take several hours. Allow to cool. If you do not have a dehydrator, you can set your oven to about 150°, but you will achieve best results with a dehydrator. If using an oven, flip mushrooms after an hour, absorb excess liquid with a towel, place in oven an additional hour and allow to fully cool.

1 dragon fruit, peeled, chopped and chilled ½–1 lemon, juiced 1 chilled Persian cucumber, chopped 2 tomatillos, peeled 1 tablespoon camu powder 1 handful finely chopped basil 1 tablespoon raw honey or maple syrup Blend dragon fruit and lemon juice on low until a slushy, almost-liquid-like texture is achieved. Next add cucumber, doing the same. Next add tomatillos. To this mixture add basil and honey or maple syrup, blend on medium for about 10 seconds, high for another 10, then pour and serve.

The reishi mushroom (Ganoderma lucidum) is venerated in East Asia where it has been used as a medicinal mushroom in traditional Chinese medicine for more than 2,000 years. Reishi contains a variety of medicinal compounds including fungal immunomodulatory proteins (FIPs), bioactive ingredients that have immune building properties. FIPs stimulate different cells and cellular components that enable immune response. Maca (Lepidium meyenii) has been marketed for its supposed benefits for sexual performance but evidence of aphrodisiac properties is limited by small study sizes and scientific evidence on its effectiveness is limited. It is promoted as a dietary supplement for several women’s health issues, including symptoms of menopause, but there have been few rigorous clinical trials. The safety and efficacy of maca for alleviating menopause symptoms is not known.

In a high-speed blender grind mushrooms into fine powder. With the handle of a wooden spoon, loosen up mixture; be sure all mushrooms have been ground.

Chaga mushroom (Inonotus obliquus ) has been used as a folk remedy in Russia and other North-European countries for centuries. However, according to the Memorial Sloan Kettering Cancer Center, “no clinical trials have been conducted to assess chaga’s safety and efficacy for disease prevention or for the treatment of cancer, cardiovascular disease, or diabetes.”

With the exception of the butter, ghee or coconut oil, add remaining ingredients to blender to combine into a mixture.

Dragon fruits have a surprising number of phytonutrients. Rich in antioxidants, they contain vitamin C, polyunsaturated fatty acids, and several B vitamins for carbohydrate metabolism, as well as carotene, lycopene, fiber and protein.

Now you’re ready to brew. Brew 1 cup using the same measurement you would for your particular coffee maker. Taste. This recipe is akin to a dark roast coffee. If too bitter, add additional salt or vanilla seeds. For a sweeter roast add coconut oil, ghee or butter.

Camu has an extraordinarily high vitamin C content. Moringa oleifera (Moringa oleifera) is a small tree from India, Pakistan, and Nepal that has been used for generations in Eastern countries to treat and prevent diseases such as diabetes, heart disease, anemia, arthritis, liver disease, and respiratory, skin, and digestive disorders. It is rich in vitamins, minerals, and amino acids. It contains significant amounts of vitamins A, C, and E; calcium; potassium; and protein. Ashwagandha (Withania somnifera) has a bioactive constituent that has shown potential in therapy for glioblastomas. In Ayurveda, the berries and leaves are applied externally to tumors, tubercular glands, carbuncles, and ulcers. The roots are used for the herbal remedy ashwagandha which has been used for arthritis, anxiety and trouble sleeping. Compiled from Wikipedia, WebMD and nutritional content from the internet.

January-February 2017

edible San Diego


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January-February 2017

{Kitchen Know-How}


Simple Ways to Help Detoxify Your Kitchen By Noreen Kompanik

he kitchen is the heart of the home, but it can be a tsunami of disheartening toxins and carcinogens. With the new year upon us, it’s the perfect time to consider not only eating healthier, but also eliminating unhealthy substances from the kitchen and restocking it with safer, environmentally friendly options.

Ban Kitchen Plastics Exposure to certain chemicals like bisphenol-A (BPA) and phthalates found in some manufactured plastics has been linked to health problems including reproductive disorders and cancer. The risk of chemical migration into food increases when plastic is damaged or heated by microwaving or putting it in the dishwasher. The best solution? Replace plastic food storage containers with glass. And instead of using plastic wrap, try reusable food wraps like Bees Wrap and Abeego products (both available on Amazon).

Upgrade Cutting Boards Anything that touches your food can be a source of contamination and foodborne illness, including cutting boards. For example, if you cut up raw chicken and then use the same cutting board to slice a tomato for your salad, you run a serious risk of cross-contamination with bacteria from the chicken being transferred to the tomato. There are varied opinions regarding the best type of cutting board to use, be it nonporous glass, hardwood, bamboo or plastic. But most experts agree that the best way to avoid problems is to use separate cutting boards for meats and vegetables, and to clean and disinfect cutting boards after every use by soaking in hot water and a little bleach. If your cutting board exhibits deep grooves from repeated use, it’s time to replace it as these grooves trap moisture and give bacteria the perfect place to proliferate.

Photo: Chris Rov Costa

January-February 2017

edible San Diego


Choose Safe Pots and Pans

generally safe options as well if they have been produced since lead and cadmium were phased out of cookware.

Bottom line: Get rid of nonstick cookware that contains possible carcinogens, including perfluoroalkyl acid, which studies show can leach into food. Perfluoroalkyl acid is also found in take-away pizza boxes, food wraps and microwave popcorn bags. Uncoated aluminum cookware should also be avoided due to its possible risk factors for neurodegenerative diseases including dementia, autism and Parkinson’s Disease.

Go Green When You Clean Hidden toxins lurk in many commercial products, and several of these may just be under your sink. We’re exposed to these toxins routinely from the phthalates in synthetic fragrances like dish soap and air fresheners to the noxious fumes in oven cleaners. Ingredients in common household products (like alkphenols, also known as APEs, in detergents and formaldehyde in household cleaners and disinfectants) have been linked to asthma, cancer, reproductive disorders, hormone disruption and neurotoxicity. It’s almost impossible to completely avoid exposure to all toxic chemicals, but it is possible to reduce it significantly.

Stainless steel pans are a terrific alternative to a nonstick cooking surface and most chefs agree that stainless steel cooks foods better than nonstick surfaces. Another great alternative to nonstick surfaces is cast iron. Extremely durable, cast iron can safely withstand high stovetop and oven temperatures and the more you use it, the more flavor you infuse into your food. Ceramic, enameled and glass cookware are

Environment-friendly, natural products (like Seventh Generation, Ecover, Mrs.

Meyers, and Biokleen) can be found at the supermarket or hardware store, but the best way to save money and your health is to make your own products. Using common items you may already have in your kitchen—lemon, white vinegar and baking soda—it’s easy to make some of the safest, most effective cleaning products. While some of these suggestions might seem radical and even experts have differing opinions about the amount of toxins and chemicals it takes to cause any real harm, the truth is that toxic chemical compounds have no place in the food chain and they’re not healthy for you. With safer and more natural alternatives out there, why even take the risk?


Noreen Kompanik is a registered nurse and freelance food and travel writer. A San Diego resident, she has a passion for adventure, cooking, wine and travel. Her published stories can be seen on her Facebook page—What’s In Your Suitcase?

All Purpose Cleaner & Deodorizer

Marble Cleaner

Toilet Cleaner

Great for kitchen counters, appliances and inside the refrigerator

Great for natural stone countertops

Great for heavy-duty toilet scrub that deodorizes while it cleans.




4 tablespoons baking soda

A drop or two of mild dishwashing liquid (non-citrus-scented)

1 quart warm water

2 cups warm water

10 drops of tea tree essential oil

How to use: Mix the baking soda and water. Keep in a spray bottle.

How to use: Mix the detergent and water. Sponge over marble and rinse completely to remove any soap residue. Buff with a soft cloth; do not let the marble air-dry. Caution: Never use vinegar, lemon, or any other acidic cleaner on marble or granite surfaces; it will eat into the stone.

¼ cup of vinegar








edible San Diego


January-February 2017

½ cup of baking soda

How to use: Pour baking soda and essential oil into the toilet. Add vinegar to the bowl and scrub away while the mixture fizzes.



at The Ranch

brunch • wine • bazar



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January-February 2017

edible San Diego


Health on Wheels

Drew McGill Photography

Visitors to Earth Fair 2016 got an early look at STACKED’s double-decker mobile farm.

San Diego Nonprofit Drives Home Sustainable Message


hen it comes to environmental education, local nonprofit 1to1 Movement believes in the importance of hands-on lessons. But many San Diego schools it serves don’t have on-campus gardens or farm-to-cafeteria programs, and coordinating field trips was logistically challenging. So instead of bringing students to a farm, 1to1 is bringing a farm to students—via a double-decker bus. The bus initiative, dubbed STACKED, will start rolling into schools this spring, after a transformation that turned a drab 1988 British bus with old vinyl flooring and brown and taupe floral-patterned wall panels into a brightly colored, bio-dieselpowered model of sustainability, complete with a worm bin and hydroponic garden. “We are very cognizant of the fact that with our organizational capacity, we can only start the conversation about food and sustainability—but with that introduction we can create enthusiasm with parents, school administrators and students,” says Jonathan Zaidman, 1to1’s executive director. “Once they are excited, they can create solutions applicable to them. That’s why how we tell the story is critical. We want to show people a fun, inclusive, accessible experience and tie the content into that.” Finding the double-decker that serves


edible San Diego

January-February 2017

as STACKED’s storytelling vehicle may have been easy—a quick Google search led Zaidman to Santee-based importer British Bus Company—but getting it ready required much more effort. The bus had to be retrofitted from top to bottom, which included everything from ripping out the seats to installing a skylight to spur plant growth to devising an irrigation system. “We had to go over every single element with a fine-tooth comb,” Zaidman says. “It also touched on the challenge of finding the right partners, which is not a standard process; you can’t just Google ‘double-decker bus flooring removal.’ We tried to find people who worked in parallel spaces so it wasn’t too far out of their wheelhouse. We needed to find people who were creative and resourceful.” Those partners included Living Earth Systems, which worked on the aquaponics; Miller Hull Partnership, which provided architectural services; and JJ Hynes Furniture & Cabinetry, which installed the 100%-sustainable cork flooring that was donated by Cali Bamboo. Some companies worked pro bono, and with other donations, fundraising and corporate contributors such as Whole Foods and Chipotle, the project cost was $150,000. Creating the content for STACKED’s story was equally important. The program is geared toward kindergarten through

By Anastacia Grenda 12th-grade students, with lessons that are age- and grade-level appropriate. Zaidman says future hands-on activities could include planting seedlings and making healthy rawfood snacks. “We pride ourselves on creating content that’s not only interactive but also geographically and socially relevant to the populations we are reaching,” Zaidman says. “We’ve created an educational model that touches on how, collectively and individually, people interact with food—going into communities and talking about food and accessing their cultural background instead of ignoring it.” It’s been about a year and a half since the idea for STACKED first sprouted, and Zaidman is excited to see the bus—the first of its kind—begin visiting schools. With its emphasis on sustainability and community health, the ability to offer diverse lessons and its spirit of positive environmentalism, the program “is really exemplary of everything we do as an organization,” he says. For more on STACKED and the 1to1 Movement, visit


Anastacia Grenda lives in Encinitas and is a freelance writer and editor who writes extensively about food and health. Her work has appeared in San Diego Magazine, Carlsbad Magazine, Orange Coast Magazine and the San Diego Union-Tribune, among other publications.

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{To Your Health}

t is no surprise that the most common New Year’s resolution, on which all other resolutions depend, is to become healthier. Unfortunately, New Year’s resolutions have very low success rates, which has less to do with the resolution than it does with the path used to achieve it.

Mind to Table: Making New Year’s Resolutions Stick By Aimee Della Bitta

If the goal is to become healthier, losing weight should be a byproduct of the goal rather than the goal itself. Therefore, instead of dieting and using a “quick-fix” approach to achieving a goal, the road to better health should include making positive lifestyle changes and incorporating a mindful approach to eating and food. We asked local entrepreneurs who are raising the bar on traditional health practices like juicing and plant-based meal programs for advice on how people can integrate their resolutions and how certain menu items and packages, including juice cleanses, can help.

Food as Medicine Lisa Odenweller, founder of Beaming Café, stands by the idea that “food is medicine” and hopes to translate that concept into an experience for her clients. Odenweller started Beaming in 2011 after being inspired by preventative health and wellness warrior Kris Carr. Carr, a cancer survivor and author of New York Times bestseller Crazy Sexy Kitchen, relayed a clear message: “We all have a responsibility to take control of our health, and it starts with what we eat, drink and think.” Odenweller realized some of the choices she was making for herself and her family weren’t as healthy as she had thought, and decided that she had a responsibility to share what she learned with others. Beaming was started in 2011 with superfood cleanses that Odenweller made at home and delivered locally in San Diego. It has expanded to six cafés between San Diego and Los Angeles that feature an array of organic, wholesome and unprocessed plantbased foods. When asked how her café can help people who want to get started on a healthier path but aren’t sure how, Odenweller explains: “We put together this beautiful menu of high-vitality foods to simplify the process for people and meet them at their own pace. Resolutions often fail because people think they need to deprive themselves or starve themselves for a certain amount of days and then they can go back to eating pizza and drinking beer. At Beaming we believe it isn’t about starving the body, it’s about nourishing it.” Unlike many detox programs that restrict eating altogether, the goal of a Beaming cleanse is to nourish the body rather than starve it. When detoxing, your body requires more nutrients, not less, than usual. Vitamins, minerals and essential amino acids (proteins) are required in the body’s detoxification phases, so it’s important to choose a cleanse that provides those. Beaming offers three signature cleanses: the lifestyle cleanse, the lean cleanse and the active cleanse. All of them include eating 1,000 to 1,900 calories per day. Odenweller recommends cleansing for at


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least four days to see and feel the benefits and says she cares more about what happens after the cleanse than during the cleanse itself. “You want to hold on to the feeling you get after you’ve eliminated some of the things that wreak havoc on your body. Beaming gives you the tools you need, such as superfood elixirs, energy bars and soups that taste good and are easy to work into your everyday lifestyle long after the cleanse is complete.”

Mind-Body Connection Hanna Gregor, nutritionist, chef and founder of OH! Juice, believes juice cleanses can help clients get a jump start on achieving their health goals. “An OH! Juice cleanse will yield noticeable results and that helps motivate people to stick with their plan and make better food choices,” Gregor says.

Gregor and her business partner, Taryn McCracken, constantly strive to create the best flavor profiles for their juices. That’s why they recently introduced a tasting bar so customers can come in and sample different options. “It’s a way to guarantee customers are getting what they want. My business partner and I came from a background in bartending— we love the entertaining, engaging, socializing and educational part of the bar,” Gregor says. “OH! Juice is a reflection of our creativity that has been guided by our clients. If they didn’t like what we presented all along, we wouldn’t be where we are.”

Mindfulness Leads to LongTerm Results

Customer Kathy Tarr signed up for the lifestyle program, which includes getting her choice of six juices delivered to her door each week. “I feel a mental clarity and focus that I didn’t before,” she says. OH! Juice is 100% organic, cold-pressed, raw and bottled in glass. Nothing is done during or after the bottling process to extend the shelf life. Gregor believes this process is one of the things that differentiates her company from other juice bars. “We don’t cut any corners. We make juice the way our clients would want to at home,” says Gregor.

Achieving a healthier body begins with how you think about food, and that is the first step toward meeting your health or fitness goals for the New Photo courtesy of Beaming Year. Being mindful of daily choices will lead to better habits and those good habits will eventually lead to a daily routine. So, this year, cross dieting off your resolution list and replace it with mindful eating because a true mind-body connection will yield long-term results that last a lifetime.


Aimee is a San Diego-based writer and freelance marketing consultant. She specializes in brand building, on-point promotional copy and creative messaging for editorial and corporate clients. She spends her free time trying out new recipes, hanging out with her two kids and husband, and enjoying the beautiful seaside town she’s happy to call home.

January-February 2017

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Who’s Who & What’s What – CSA and Meal Delivery Services By Maria Hesse

Photo: Chris Rov Costa


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January-February 2017


onsider this fair warning: Being a locally minded consumer is not a task for the weary. It takes deliberate dedication, forethought and effort.

customization with your CSA box. The biggest perk is the additional offering of artisanal farm products like olive oil and honey.

You do it happily because it is an important contribution to your community, with potentially invaluable benefits to your health. And yet, one of the biggest challenges to maintaining mindful eating habits continues to be sourcing organic, local and fresh ingredients.

JR ORGANICS—For some of the most gorgeous veggies and the best strawberries you’ve ever seen. Located in Escondido, the Rodriguez family farm has been organic since 1986.

That search can also be part of the fun. So, in the adventurous spirit of the New Year, here’s a guide to help with your resolution to eat healthy—a who’s who and what’s what on San Diego CSAs and meal delivery services. Whether you’re a novice slow foodie or ready to graduate to customized meals, you can expect to find a satisfying source for your next slow meal in this guide.

SUZIE’S FARM­—For harvesting tours, U-pick club and events, and the most amazing romanesco zucchini that tastes like butter, Suzie’s Farm offers a highly interactive CSA experience. Go get your hands dirty.

Community-Supported Agriculture Community-supported agriculture (CSA) harvest subscription programs have been gaining popularity in recent years. Some of us have been proud CSA members for years, while others reading this may be hearing about CSA memberships for the first time. It’s more than a steady supply of fresh, seasonal, local food; it’s also an investment in your favorite local farm. Carolyn Kates, founder and owner of Your Product Hub (, is an unofficial guru of San Diego County farms. She suggests that if you are searching for a farm with shareholder opportunities, shop your local farmers’ markets to find farmers that you connect with. Tour the farms and find one you love. This is what Kates did before becoming a CSA subscriber at nonprofit Wild Willow Farm and Education Center, a San Diego Roots Sustainable Food Project. Kates advises that joining any CSA program can bring its challenges, the biggest of which is “learning what to do with seasonal veggies and how to use them effectively.” In San Diego, most options for CSA boxes include vegetables only, but you can look for memberships that include fruit, eggs, and even CSAs for meat and fish, with costs starting around $25 per week. Signing up with most farms can be done simply online, but the tricky part is picking one. Or, maybe two. SAGE MOUNTAIN FARM­—For beautiful produce and addons like raw honey, grass-fed ground beef, and watermelon and strawberry jam. Sage Mountain Farm, based in Hemet, offers great variety and pickup locations at many farmers’ markets throughout Southern California.

Fresh Meals Made Super Easy Now some may find the contents of a CSA box too daunting for their culinary prowess (because they either can’t cook or choose not to cook). In either case, there are a variety of local meal delivery services sourcing ingredients from local producers. SAVORY MADE SIMPLE—Delivers prepped meal kits straight to your door. Chef Katherine Humphus sources ingredients that are pesticide-, hormone- and GMO-free. The meal kits do need to be cooked, but that’s “simple.” For every six meals that you purchase, Chef Kat donates four meals to Feeding San Diego. That’s simple too. CALIFORNIA’S TABLE—For delivery of ready-to-eat soups, salads and desserts in reusable glass jars straight to your door. Chef Marguerite Grifka’s food is nourishing, satisfying, comforting and so easy to eat. Make sure to return your jars and lids for a $1 refund.

Our Top CSA Picks

BE WISE RANCH—For “spot-on” produce and boxes filled with a variety of fruits and vegetables. Be Wise is one of the bigger organic farms in San Diego, is highly organized delivers consistent product and has many options for pickup sites throughout San Diego.

FLAVOR ID—For the ultimate experience in healthy meal delivery in San Diego, Orange County and Los Angeles, look for Flavor ID, expected to launch in February 2017. Chef Christine Dionese, an integrative health and food therapy specialist, plans to prepare highly customized meals, applying cross-cultural medicinal herbs with an emphasis on healing. FARM FRESH TO YOU —For more diverse offerings with the added convenience of home and office delivery. Second-generation family farm Capay Organic serves as the parent farm for this nontraditional, multi-farm CSA service. Farm Fresh to You procures produce from local partner-farms like Suzie’s Farm, Sundance Organics, and Fairfield Farms, allowing for greater flexibility and Maria Hesse is a food and lifestyle designer, writer, occasional pug photographer and co-author of The Intentionalist Cooks! You can find her at

January-February 2017

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{Grow It}

Giving Trees By Paige Hailey and Stephanie Luke Photos courtesy of Urban Plantations

How to grow fruit in your backyard So there’s a bare spot in your yard. Perhaps you’ve been daydreaming of plucking an orange for breakfast, just steps from your backdoor. Growing fruit trees can be incredibly rewarding with a little bit of hard work. San Diego has a unique growing climate thanks to its geography between the coast and the desert. We grow trees and plants that enjoy our mild, arid weather. However, some varieties of fruit trees are not suitable for the San Diego climate because they require the dormancy and rest of a cold winter.

Choosing a Tree When picking out your new tree, consider both your own preferences and the tree’s destination. What fruit would you be happy to collect 20 pounds of ? Are you a lemonade lover or an apple enthusiast? Select a spot on your property with full sun and enough space to handle the width and height of a full-grown a tree. Many trees come in dwarf, semi-dwarf and standard sizes. “Chill hours” refers to the hours each winter in which air temperatures are between 32° and 45°F. According to UC Davis, last winter Torrey Pines State Park experienced 30 chill hours, whereas Sacramento experienced 714 hours. San Diego weather is ideal for trees with low chill-hour requirements, so when shopping at your local nursery look for a tree with 300/200 hours or less. A few favorite varieties in Southern California include: Apples: Anna Apple, Dorsett Apple, Pink Lady Citrus: Eureka Lemon, Cara Cara Orange, Meyer Lemon, Kishu Mandarin, Gold Nugget Mandarin, Valencia Orange Fig: Blackjack, Panache, White Kadota, Celeste Avocado: Bacon, Fuerte, Hass, Reed Peaches: August Pride, Mid-Pride, Bonita, Red Baron Other trees to consider: plum, mulberry, sapote, cherimoya, loquat, kumquat, macadamia, pomegranate. Talk to your local nursery and ask for recommendations for varieties in your neighborhood.

January-February 2017

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Ground Yourself High-density planting is a unique orchard idea that involves planting multiple trees in a single hole. About 18 inches should separate each tree. This method may crimp the overall height of the tree but this is an advantage for home growers. (For example, a standard orange tree at full maturity is around 30 feet tall). High-density planting has the advantage of increasing crosspollination among the trees, which means more fruit for you! Practitioners recommend planting different varieties of the same kind of tree and even planting varieties with a staggered blossoming schedule. For example, a cluster of three plum trees (varieties Beauty, Santa Rosa and Burgundy) could take up less space than a single tree and produce fruit successively from June to August. High-density planting or not, follow these general directions for planting your backyard fruit tree.

photosynthetic leaf material. Make sure your tools are sharp for making clean and easy cuts. If working with diseased material, clean your tools with an alcohol or bleach solution before moving to another tree.

Above: Three fruit trees planted with high density method. Below: New fruit tree planted with organic fertilizer. Watering system is installed for easy maintenance.

Plant in the spring in order for the trees to be well-established before the heat of the summer. 1. Dig a hole the depth of the root ball and twice its diameter to allow for future root growth. 2. Gently massage the outside of the rootball. 3. If planting a bare-root tree, make sure there’s space for each individual root. 4. Place a low-nitrogen-based organic fertilizer in the hole or mix the fertilizer into the soil that will be used to refill the hole. 5. Place tree in the hole and fill with soil while lightly compacting as you do. Add soil to cover the root ball, up to the original soil level from when the tree was potted. 6. Give tree a deep watering and mulch at least 3–4 feet around the base of the tree. 26

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Vitamins and Haircuts Apply organic fertilizer two or three times throughout the growing season. Broadcast the fertilizer around the soil basin of the tree and avoid pile-ups. Irrigate to dissolve the fertilizer and then cover with mulch. Mulch is a wonderful ally to trees because it retains moisture, deters weeds and encourages microbiotic health in the soil and roots. Prune each summer to control size but do not “top” or buzz-cut the tree. Summer pruning is best done sparingly in order to avoid sunburn and loss of important

Prune each winter before the buds begin to pop. This is the time to remove dead branches and make cuts to increase airflow and structure. For example, prune a branch that crosses and may touch or lie on other branches. Healthy structure makes for a happy tree but do not prune more than 25–30% of the tree volume in one pruning session. To summarize: Summer pruning is for size control and winter pruning is for shape and invigoration. For further reference, check out The American Horticultural Society Pruning and Training by Christopher Brickell and David Joyce.

Besides nutritious soil, trees need sun and consistent water. The quantity of water depends on the size of the tree, the heat and humidity of each day and the way the water is delivered (by hand, sprinkler or drip irrigation). One way to way to determine if your tree needs water is to feel the soil a few inches deep to check for moisture. Keep an eye out for pests, and spray the leaves with a hose on a strong spray setting as a first line of defense. With a San Diego–suitable variety, proper planting technique, thoughtful biannual pruning and the occasional fertilizer, you can have the productive backyard tree of your dreams. Happy growing!

Paige Hailey is the co-owner of Urban Plantations, an organic urban agriculture company based in North Park. She has been an urban farmer in San Diego for many years. Stephanie Luke is a Boston native and horticulturalist. A freelance writer and illustrator, her work can be found at




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January-February 2017

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Bugs, Anyone? Insects just might be the food of the future By Vincent Rossi


eep an open mind.

That’s what I told myself as I sat at a table in El Tejate, a restaurant in Escondido, ready to sample an order of chapulines, which I formerly knew only as grasshoppers. I’d never eaten any insect before. I knew in the back of my mind that there was nothing new about humans eating insects, or entomophagy, the scientific term for it. Those familiar with the Bible may recall John the Baptist eating “locusts and honey.” That came to me as I read a 2013 report from the United Nations Food and Agriculture Organization (FAO), Edible Insects: Future Prospects for Food and Feed Security. “People throughout the world have been eating insects as a regular part of their diets for millennia,” the report stated. And the practice continues, with the FAO estimating that “insect-eating is practiced regularly by at least 2 billion people worldwide.” Reasons range from necessity to cultural choices: “From ants to beetle larvae— eaten by tribes in Africa and Australia as part of their subsistence diets—to the popular crispy-fried locusts and beetles enjoyed in Thailand….” That list includes the chapulines of Oaxaca, Mexico. “I grew up with this food,” said Lucina Contrares, owner of El Tejate. “When I was little my mom would get them and we’d eat them in tortillas. Sometimes that was all we had to eat.” Though she might have had to eat them out of necessity as a child, she still loves eating them today. “I’d rather eat a bunch of these than a bunch of shrimp.” I tasted a spicy, crunchy richness as I scooped up a handful from the plate. Moments later, as I rolled some up in a tortilla sprinkled with a little salsa, I could have been eating shredded beef or pork but for the crunch. Maybe I thought of


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meat because, as Contrares reminded me, “They’re rich in protein. No cholesterol, just protein.”

as well as insect-based products like flour. There are now protein bars made from cricket flour produced by companies like Chapul, based in Utah. Insect flour producers include the Canadian-based Entomo Farms.

El Tejate specializes in the cuisine of the southern Mexican state of Oaxaca. “The way we cook is very different,” Contrares said. “It takes more time and more expense.”

Photo by Julio Valencia

Insects are a traditional part of Oaxacan cooking, along with more generally known ingredients like beef, pork and chicken. She gets the insects directly from suppliers in Oaxaca.

How much this broader market has reached San Diego County isn’t clear. I discovered a local insect livestocking operation, American Cricket Ranch, but it was devoted to pet food. Another local company, EntoBento, utilizes crickets for pet treats.

A plate of chapulines at El Tejate

Still, there are a number of “I’d rather eat a bunch of these restaurants in Contrares, who than a bunch of shrimp.” the county in has been in the addition to El restaurant business ~Lucina Contrares Tejate offering for 18 years in insect-based entrées, Tacos Perla and El Escondido, said she’s found a growing Texcoco being two examples. Given the popularity for insect-based dishes. The human history of entomophagy and the Oaxacan community makes up about 30% globalization of economies and cultures, of her customer base, but she also gets orders who knows? I’ll let Lucina Contrares have for chapulines from other customers as well. the last words: Many are looking to insects as an “I hear a lot of people say this is going to be environmentally friendly food source. The the food of the future.” FAO report says “Insects promoted as food emit considerably fewer greenhouse gases than most livestock…” Because they are Freelance writer Vincent Rossi has been a contributor to Edible San Diego since 2008. He is cold-blooded, they are also more efficient at the author of three books on San Diego County converting feed into protein. Crickets, for history and writes a weekly blog, The San Diego example, “need 12 times less feed than cattle, History Seeker. His interests include history, politics four times less feed than sheep, and half as and culture, with a special appreciation of the much feed as pigs and broiler chickens to relationship between culture and food. With his wife, produce the same amount of protein.” Peggy, a professional genealogist, Vincent co-owns StorySeekers, a research and publishing company for family history, memoir and historical books.

Livestocking insects also takes up less land than cattle or pigs. Nutritional, environmental and sustainability issues have driven development for live insects



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January-February 2017

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How to save the planet and grow bigger, healthier plants with bokashi By Sarah Shoffler Photography by Elijah LeComte


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January-February 2017


okashi is preserving food waste through fermentation. It’s not actually composting,” says Ron McCord, environmental educator at Solana Center and owner of Feed the Soil. Fermentation, for those of us who forget our high-school chemistry, is the anaerobic breakdown of energy molecules in the absence of oxygen. The chemical process of fermentation bokashi is the same for bokashi as it bō-KAH-shee is fermenting cucumbers into pickles or cabbage into kimchi. verb: a process of turning food waste into a nutrientrich soil amendment full of beneficial microorganisms via fermentation noun: fermented organic matter

What’s it Good For? With bokashi, you can use every single bit of food waste—bones, meat, vegetables, eggs, milk, bread, etc.—plus hair, dryer lint, paper or fabric, and transform it into a nutrient-rich soil amendment.

This waste is fermented in an anaerobic environment using a medium, such as grain husks, inoculated with beneficial microorganisms. In Korean natural farming, beneficial microorganisms are collected from the ecosystem. Most of the time, however, a commercially produced mixed culture of beneficial microbes, called effective microorganisms (EM), is used to start the bokashi process. EM consist of beneficial bacteria from four families—lactic acid bacteria, actinomycete bacteria, photosynthetic bacteria and yeasts—plus fungi. The bacteria and fungi provide a range of services to plants, from suppressing harmful bacteria and fungi in the soil, to synthesizing food for beneficial bacteria, improving photosynthesis, enhancing nitrogen binding in plants, suppressing bad smells and breaking down organic substances into products, like amino acids, that plants can use.

Bokashi Making—So Easy Any fine organic grain or grass-like substance—bran, wheat husks, rice, spent beer grains—can be used as the medium that is inoculated with the EM. You mix this microbe-rich medium with dinner scraps, fish bones, rejected lunches and that forgotten cat food you found at the back of the fridge. Seal the mixture in an airtight container (to give it that anaerobic condition). Let it sit for about two weeks. For most home kitchens, a five-gallon bucket with a resealable, easy-to-use lid (like a gamma seal) is large enough and airtight enough. “Contact with the inoculated medium and lack of air are key,” says McCord, “in order for all food to ferment.” After about 14 days, fermentation should be complete, “though larger items, like bones, may take longer. At two weeks, the food waste is preserved and may look a lot like it did before fermentation.” Think of a cucumber fermented to a pickle: still shaped like a cucumber. It won’t look like compost because the waste has been preserved. It’ll look like what you’d expect: a mushy slop of food pieces. It usually smells like vinegar or sauerkraut. And it’s not compost. At this point, McCord recommends burying the

Opposite page: Ron McCord shows food waste being fermented. Top to bottom this page: Food scraps are added to a five-gallon bucket to begin bokashi process; prepared grain husk medium is added to the food scraps; fermented scraps are added to compost.

January-February 2017

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“One of the benefits to bokashi is that you can set it and forget it,” says McCord. “You can play with it if you want, but bokashi doesn’t require constant maintenance like hot composting does.”

Save the World “One of the benefits to bokashi is that you can set it and forget it,” says McCord. “You can play with it if you want, but bokashi doesn’t require constant maintenance like hot composting does.” Another is that it keeps food waste out of our landfills. Food waste produces methane, a powerful greenhouse gas.

Bokashi recipe 10 pounds bran

Bokashi benefits: • Uses all food waste plus hair, lint, paper and fabric • Minimizes bad odors though you might get a vinegar or sauerkraut smell • Binds nitrogen and fertilizes • Consumes anaerobic gases like hydrogen sulfide, ammonia, methane bokashi in the soil, or adding it to a compost pile or worm bin. After about two more weeks, the bokashi can be fully integrated into the soil. Before that, the fermented material could damage roots because it is acidic.

Sarah Shoffler is a fishery biologist, seafood enthusiast, foodie philosopher and board member of Slow Food Urban San Diego. Most Saturdays you can find her eyeing the fish at Tuna Harbor Dockside Market or surfing La Jolla Shores.

• Suppresses bad bacteria and fungi • May increase photosynthesis and thus plant production • It’s relatively cheap to make • Like compost, it boosts the organic matter content in soil


4 tablespoons effective microorganism liquid 4 tablespoons molasses 10–12 cups nonchlorinated water Put bran in five-gallon bucket. Mix molasses, water and EM well. Slowly add liquid mixture to bran and mix. Squeeze all air out of bran mix.* Close bucket with airtight lid. Store for 14 days in a cool dark area, so bran can be fermented. Fermented bran smells like sweet apple cider. Dry inoculated bran on concrete or tarp in the sun. The bokashi medium is now ready to use as needed. You can store it in bags. You can get a bokashi kit, including inoculated bran and a bucket, at the Solana Center in Encinitas. * If air gets in and the process turns aerobic, bad bacteria may invade your bokashi medium. Discard the mix if black, green or gray mold appears. White mold is OK.

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{The Good Earth}

Good for the Soul: Community Gardens By Mimi Pollack

Photo: Anchi Mei


edible San Diego

January-February 2017

This is why the community gardens operated by the International Rescue Committee (IRC) are such a good idea. The IRC is an organization that works with immigrants and refugees to help them survive in their new country and forge a better life and future. The IRC community gardens were created to give families a plot of land to garden and grow familiar food. There are two in San Diego County: The New Roots Community Farm in San Diego near City Heights and the Roots Fresh Farm Community Garden in El Cajon (in collaboration with Kaiser Permanente). For the IRC, the garden serves different purposes. First, it enables families to grow fresh vegetables and fruit that they can eat, providing nutritious food and a way to strengthen local food systems. It also supports physical and mental health. Getting outside in the fresh air is good for physical health. Planting and digging in the dirt is good for mental health, especially taking pride in the results that follow. There is something satisfying about eating the food that you grew. It is good for the soul. The El Cajon garden is located in a large lot across the street from the Kaiser Permanente medical offices on Travelodge Avenue in El Cajon, where an old hospital used to be. After tearing down the hospital, Kaiser leased the land for free to the IRC with the intention of fostering gardens that would provide healthy, fresh produce. There are 40 plots, each about 600 square feet. Thirty four of those plots belong to Iraqi refugees, as there is a large Iraqi population in El Cajon. Three plots

Photo: Anchi Mei

belong to employees of Kaiser, two to families from Liberia, and one to a family from Burma. Each family or garden member is responsible for garden maintenance and water conservation is encouraged with either drip irrigation systems or low-water plant species. Water bills usually run $300 a year. The garden has proven to be popular and there is a waiting list of about two years to get a plot. There are also rules and regulations to keep things running efficiently. The families have to work the plots, keep the weeds at bay and generally maintain their gardens.The IRC views the garden as a place for cultural exchanges and sharing food. On the day I visited, I met a friendly and welcoming American woman named Vendla [Vennie] Anderson who had just retired from Kaiser. She was joking and sharing gardening tips with a jovial and equally welcoming Iraqi man named Raad Kareem. Both had bountiful gardens, especially Anderson, who had large artichoke plants. She told me that she loved gardening and being like an American ambassador, working with the folks there and even giving impromptu English lessons.

Photo: Anchi Mei


oving to a new country as an immigrant or refugee is not easy. Many of their lives are shattered by political or religious conflict and they have to flee their countries. The ones who arrive in the United States have to learn a new language and get accustomed to a new culture and different types of food. Not only that, many immigrants and refugees go from living in rural areas, where they had access to land, to living in small, urban apartments. Sometimes, they feel homesick and long for what they had back home.

In addition, Lora Logan, senior farming and food enterprise program coordinator, explained, some of the people who garden there have learned to sell their produce at the farmers’ markets in El Cajon and City Heights. One Iraqi man even sells his produce— he is reported to have the sweetest chard—to Harvest Ranch Market. Community gardens are a win-win situation, especially in the more urban areas of San Diego County where plots of land to garden are hard to come by. May more community gardens continue to sprout in neighborhoods all over San Diego.


Top to bottom: Enthusiastic Iraqi gardeners wave good morning at the El Cajon Fresh Farm Korean bean plant

Mimi Pollack is an ESL teacher at Grossmont College and Mid-City Center and writes for San Diego Jewish World, East County Magazine, Times of San Diego and L’Chaim Magazine.

Vendla Anderson amd Raad Lareem in the garden Produce from the garden

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Jan 8, Feb 5, Mar 5, Apr 2. Celebrate the amazing food of Baja 619-543-9500 California and the delicious wines of the Valle de Guadalupe

at this culinary event in the beautiful La Cocina Que Canta, the CalBRE No. 01017892 Kitchen that Sings, in the heart of Rancho La Puerta, and the nearby organic farm. • 877-440-7778 • COLLABORATION KITCHEN Bring your own beer or wine and get ready for fun, great food and to learn about seafood from top San Diego chefs. Events held in the Catalina Offshore Products warehouse benefit San Diego children and charities in need. Produced by Specialty Produce and Catalina Offshore Products. • collaborationkitchen DINE OUT ESCONDIDO! Jan 22-28. Savor the diverse culinary flavors of over 25 of Escondido’s fantastic restaurants during the fourth annual Dine Out Escondido! event held every January. Whether you’re looking for craft beer pairings, local farm-to-fork delights, chef-owned culinary experiences, international cuisine, high tea or home cooking, Escondido’s restaurants have something for everyone. • FERMENTATION FESTIVAL Celebrate fermented food and beverages at the Third Annual San Diego Fermentation Festival, Sat, February 4 from 10am to 5pm at a NEW location, Waterfront Park, 1600 Pacific Hwy. 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. • SATURDAYS AT THE RANCH - RANCHO LA PUERTA Jan 21, Feb 18 & Mar 25. Saturdays at the Ranch, one day spa and culinary adventures that “create a taste of the peace and tranquility in a beautiful, natural setting that everyone craves and needs.” Price includes 50 minute massage. Only about an hour from San Diego. • 877-440-7778 • COOKING CLASSES AT SOLARE RISTORANTE See and learn to create Italian cuisine from Chefs Accursio and Brian through this intimate, hands-on experience in Solare’s commercial kitchen, every other Saturday at 10am. Italian style coffee and pastry served, and Italian wine for students interested in “cooking with wine.” Class size limited to 10. $75 WILD WILLOW FARM Check calendar for Monthly Open House Potluck, 4-9pm, donations accepted, $5 to partcipate, $3/slice of pizza from their outdoor pizza oven! Jan 4-20, Winter Intensive Introduction to Regenerative Farming with emphasis on cool season crops. Includes all sections of popular Farming 101 & 102. $1400. •

DICKINSON FARM Veteran owned and operated farm in National City producing organically grown, heirloom fruits, vegetables and herbs. Design your own box, buy a farmshare, and lots more options. • • 858-848-6914 • ESCONDIDO CERTIFIED FARMERS’ MARKET 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 • FARM FRESH TO YOU Delivers organic produce to your door from family farms in Capay and Imperial Valley, CA, weekly, biweekly, every third or fourth week deliveries. No seasonal commitment required. Customize your box. $15 off first box. Sign up for home delivery with promo code “eathealthy.” contactus@ • • 800-796-6009 • LA JOLLA OPEN AIRE MARKET 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 • LA MESA VILLAGE FARMERS’ MARKET Friday, 3-6pm fall/winter, 3-7pm spring/summer. Over 50 vendors in La Mesa Village, corner of Spring St. and University, west of the railroad tracks. • outbackfarm@ • 619-249-9395 • LEUCADIA FARMERS’ MARKET Sunday, 10-2 at Paul Ecke Central School, 185 Union St. off Vulcan in Leucadia. A big weekend farmers market with just about eveything. Knife sharpening often. • 858-272-7054 • NORTH SAN DIEGO / SIKES ADOBE CERTIFIED FARMERS’ MARKET 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 • OCEANSIDE MORNING FARMERS’ MARKET 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 • RANCHO SANTA FE FARMERS’ MARKET Sun 9:30am–2pm. Lovely morning market in the Fairbanks Ranch area, modeled on the town square concept. Local farmers, artisanal food, fresh flowers, crafters, live music, kids booth and more! 16079 San Dieguito Rd. Rancho Santa Fe 92067 • 619-743-4263 • RFB FARM & APIARIES Not so ordinary produce, herbs, ornamentals and raw honey from the backyard farm of certified farmer and producer in Rancho Penasquitos. Find them at North SD (Sikes Adobe) (Sun), Escondido (Tue), UTC (Thur) and Rancho Bernardo (Fri) farmers’ markets. •

FARMS, FARMERS’ MARKETS & PRODUCE DISTRIBUTION SERVICES BLUE TURTLE PRODUCTIONS FARMERS’ MARKETS Mira Mesa (Tue, 2:30-6 fall; 2:30-7 spring); State Street Farmers’ Market in Carlsbad Village (Wed, 3-6 fall; 3-7 spring); Kearny Mesa (Fri, 10:30-1:30), and Leucadia (Paul Ecke Central School) (Sun, 10-2). • 858-272-7054 •

The Rose wine bar + bottle shop

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

open 7 days a week 619 281 0718

A nesting pair consumes up to 2000 gophers, rats and mice per year!

SD COUNTY FARM BUREAU FARMERS’ MARKETS Weekly farmers’ markets: Linda Vista, 6900 Linda Vista Rd. (Thur, 2-7, and 2-6 in winter); and City Heights, Wightman St. between Fairmount & 43rd (Sat, 9-1). WIC and EBT Market Bucks accepted. • 760-580-0116 •

January-February 2017

edible San Diego


{Local Marketplace}

San Diego’s first juice & smoothie truck Fresh, natural, organic & local beverages Visit us at 3733 Mission Blvd. or our NEW

Miramar store at 8680 Miralani Dr., Suite 135 Mon.-Fri. 7am-5pm • Sat.-Sun. 8am-5pm VEGAN, PALEO, VEGETARIAN GLUTEN- & DAIRY-FREE

240.246.5126 | Juicewavesd #JuiceWavesd #Sippinonzenandjuice

SAN DIEGO MARKETS Robust farmers’ markets with great selections at Pacific Beach on Bayard btwn Grand & Garnet (Tue, 2-7); North Park Thursday at No. Park Way & 30th, (Thu, 3-7:30); and Little Italy Mercato, Cedar St. (Sat, 8-2) and the NEW Waterfront Sunday Market, 1600 Pacific Hwy. (Sun, 11-3). All accept EBT. PB and NP also accept WIC. Farmers market vendor training, Vendor 101 and 102. • 619-233-3901 • SPECIALTY PRODUCE Freshly picked organic and sustainably sourced produce, much of it local. Great iPhone and Android app with easy-to-use database of over 1200 produce items. Wholesale and retail. Farmers’ Market Bag & Box options. 1929 Hancock Street #150, San Diego • 619-295-3172 • SUNDAY FARMERS’ MARKET AT VALLEY FORT FALLBROOK Sun from 10am to 3pm at the Valley Fort, 3757 S. Mission Road, Fallbrook. Great atmosphere, vendors and music. • • 951-695-0045 •

RESTAURANTS, FOODIE DESTINATIONS & CATERING 608 NEW AMERICAN RESTAURANT Chef Willy Eick opened this much anticipated casual dining venue in the former Swami’s Café. Small plates (e.g., Braised Short Ribs with Panang Curry, Bone Marrow & Shrimp Ceviche, Lobster Tail Tacos, a burger, salads and vegan dishes, $9-13) and desserts. Beer & wine. 608 Mission Ave. Oceanside, CA 92054 • 760-717-5899 • facebook. com/608mission/ BAR BY RED DOOR Mission Hills’ newest neighborhood hangout and casual little sister of The Red Door restaurant. Superb craft cocktails, locally sourced small plates, boutique wines and friendly faces. A fab meeting space. 729 W. Washington Street, San Diego • 619-295-6000 • BLIND LADY ALE HOUSE A certified purveyor of honest pints. Local & craft brews, Neapolitan style pizza with fresh mozzarella, local veggies and charcuterie housemade from sustainably produced meat. Open Tues -Sun, 11:30am to midnite. 3416 Adams Avenue, San Diego • 619-255-2491 •

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

619-543-9500 CalBRE No. 01017892

38 38

edible Diego January-February 2017 edible SanSan Diego November-December 2016

BURGER LOUNGE Great tasting hamburgers made from sustainably raised, grassfed beef and other pastured meats. Perfect for health and environmentally conscious diners, vegetarians and salad lovers. Nine locations in San Diego County: Carlsbad, Coronado, Del Mar, Del Sur, Gaslamp, Hillcrest, Kensington, La Jolla and Little Italy. • HARNEY SUSHI AND HARNEY SUSHI OCEANSIDE 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 • 760-967-1820 •

exciting variety of culinary creations, organic produce, meats, seafood, cheese, fine wine and craft beer from more than two dozen artisan vendors. Open 11am-7pm (minimum). 2820 Historic Decatur Rd. 92106 • MITCH’S SEAFOOD 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 • PANAMA 66 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. SEASIDE PHO AND GRILL Find traditional and modern Vietnamese dishes influenced by the cuisine of China, Cambodia, Laos, Thailand and France, made with fresh local and organic ingredients. Craft beer and fine wine. Space available for a large party or event. 1005 Rosecrans, Suite 101 • 619-487-9844 • SOLARE RISTORANTE & LOUNGE San Diego Magazine 2016 Readers’ Choice for Best Chef (Accursio Lota) & Readers’ and Critics’ Choice for Best Italian Restaurant! Locally sourced ingredients, fresh made pasta, organic produce, sustainably 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 • THE MISSION Simple, healthy, tasty food with a whimsical edge, artfully presented at an affordable price. Everything from pancakes and sandwiches to modern Chino-Latino cuisine. Open daily 7-3 for breakfast and lunch. Gluten free options, distinctive breads baked daily, beer, wine and HAN cocktails. • 3795 Mission Blvd. 858-488-9060 • 2801 University 619-220-8992 • 1250 J St. Downtown 619-232-7662 • THE RED DOOR RESTAURANT AND WINE BAR 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 • THE ROSE WINE BAR & BOTTLE SHOP Well paired food and drink emphasizing small, sometimes zany producers and with special attention to San Diego terroir. Lunch, brunch, happy hour and a four course Monday night dinner every third Monday of the month. 2219 30th St., South Park 92104 • 619-281-0718 • VINAVANTI URBAN WINERY & TASTING ROOM see WINE & SPIRITS


LA COCINA QUE CANTA AT RANCHO LA PUERTA Celebrate Baja cuisine and wines at farm-to-table wine dinners at La Cocina Que Canta, Rancho La Puerta’s culinary center in the heart of a six-acre organic garden. • events@ •

ESCOGELATO EscoGelato’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 • 760745-6500 •

LIBERTY PUBLIC MARKET The only 7-day-a-week marketplace showcasing the region’s agricultural bounty and international tastes. Explore the

JUICE WAVE SAN DIEGO Fresh juices, smoothies, shots and Acai bowls served from a food truck modified to run on propane and a store at 3733 Mission

Blvd. San Diego 92109, and 8680 Miralani Dr. Ste. 135 San Diego 92126. Ingredients sourced from local farmers’ markets, and all waste is recycled. • 240-246-5126 • NEW THEORY 11th POWER PRODUCE SANITIZER Sanitize produce with the power of Nature, the 11th Power, the first sanitizer that is safe, edible and 100 percent natural. Makes produce last longer. •

GARDEN, LANDSCAPING, FARM & RANCH RESOURCES BARN OWL BOXES Installing owl nest boxes in and around your farm, vineyard, garden or homestead is an extremely effective form of pest control and helps restore balance to the environment. 346 Oak Street, Ramona • 760-445-2023 • EN CONCORDIA 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 •

{Local Marketplace}

MEAT DA-LE RANCH Sustainably raised USDA inspected meats by the cut and CSA. Beef, pork and lamb sides & cuts, chicken, turkey, duck, rabbit, quail, pheasant & bison. Free range eggs. No hormones, steroids, incremental antibiotics, GMO/soy. Find at SD, Riverside and Orange County farmers’ markets, or at farm by appointment. Farm tours/internships available. • • THE HEART AND TROTTER Southern California’s only whole animal butchery (nothing goes to waste) featuring sustainably raised, hormone and antibiotic 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 •


GRANGETTO’S FARM & GARDEN SUPPLY Your organic headquarters for plant food & nutrients, amendments & mulch, seed & sod, veggies & flowers, garden tools, water storage, irrigation & vineyard supplies, bird feeders & seed, pest & weed control and power tools. A growing database of articles, tips and how-tos on the website. Encinitas, Fallbrook, Escondido and Valley Center. • GREEN THUMB SUPER GARDEN CENTER Family owned and operated since 1946. Organic and natural products for your edible garden, as well as trees, shrubs, flowers, succulents and everything you need for their care. Great selction of home canning supplies. 1019 San Marcos Blvd. off the 79 fwy near Via Vera Cruz • 760-744-3822 • HAWTHORNE COUNTRY STORE This family owned and operated business stocks the most non-GMO and organic poultry feed choices in San Diego County, and canning supplies, horse feed & tack, livestock, pet food and supplies, hardware, clothing and a lot more. 675 W. Grand Av. Escondido 760-746-7816; 2762 S. Mission Rd. Fallbrook 760-728-1150. SAN PASQUAL VALLEY SOILS Topsoil (specially blended for growing in San Diego), compost and mulch, ready to use or custom blended to your specifications. OMRI listed organic. Biosolids NEVER used. 16111 Old Milky Way, San Diego 92027 • 760-644-3404 (sales); 760-746-4769 (billing & dispatch)• URBAN PLANTATIONS 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! matr@ • 619-563-5771 • WILD WILLOW FARM & EDUCATION CENTER Educating the next generation of farmers, gardeners and homesteaders. Learn about sustainable farming, permaculture and how to live sustainably. Visit their blog; • •

FEEDING SAN DIEGO Serving 73,000 children, families and seniors a week, FSD leads the fight against hunger in our region by distributing fresh, nutritious food to those in need. Help build a hungerfree, healthy community by making a gift. 97% of your donation directly funds hunger relief programs in San Diego County. • 858- 452-3663 • SAN DIEGO COUNTY FARM BUREAU 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. SDCFB sponsors four farmers’ markets: College Avenue, Wed, 2-6; Linda Vista, Thur, 2-7; City Heights, Sat, 9-1; and San Marcos, Sun, 10-2. • 760-745-3023 •

A true European style market

Del Rayo Village Center 16079 San Dieguito Rd. Rancho Santa Fe • 619-743-4263 Sundays, 9:30am –2:00pm

262 E. Grand Ave, Escondido

SLOW FOOD Supporting good, clean and fair 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, Slow Food San Diego and Temecula Valley Slow Food. •

REAL ESTATE, CONTRACTING, HOMES AUBERGE AT DEL SUR Gated, private, 55+ age-exclusive resort-like retreat in Del Sur, adjacent to Santaluz and Rancho Santa Fe. Three new neighborhoods offer single-level homes and some with second story bedrooms. Visit the new Auberge Alcove, located in the Del Sur Ranch House, to meet with an Auberge Ambassador, view residence floor plans and more. Go to and register to stay informed. URBAN DWELLINGS REAL ESTATE Dominick Fiume, Real Estate Broker, provides exceptional customer service with specialized knowledge of urban San Diego. CalBRE No. 01017892 330 A Street, Ste 4, San Diego 92101 • 619-543-9500


Tuesday 2:30 - 6 Operated by the Escondido Arts Partnership

Come t o


Stay for


Sunday Farmers Market Farmers Sunday Farmers Market Market Sunday Farmers Marke atthe theValley Valley Fort at Fort at the Valley Fort

SPECIALTY PRODUCE Freshly picked, organic and sustainably sourced produce, much of it local, from over a dozen farms each week. Great app for iPhone and Android with easy-to-use database of over 1200 produce items. Wholesale and retail. Farmers’ Market Bag & Box options. 1929 Hancock Street #150, San Diego • 619-295-3172 •

at the Valley Fort

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

Open Everyevery Sunday 10am to 3pm Open Sunday Open Every Sunday 10am 10 am to 3pmto 3pm vendor info: or 760-390-9726

3757 SouthforMission Road Fallbrook CA 92028 more info email: for more info email: Open Every Sunday 10am to 3pm Vendors contact Paula Little at Follow us on Facebook: Valley Fort Sunday Farmers Market

vendor info: or 760-390-9726 or 951-695-0045 for more info email: us on Facebook: Valley Fort Sunday Farmers Market vendor info: or 760-390-97 Valley Fort Sunday Farmers Market

Follow us on Facebook: Valley Fort Sunday Farmers Market January-February 20172016 edible SanSan Diego 39 November-December edible Diego 39

{Local Marketplace}

SCHOOLS BASTYR UNIVERSITY CALIFORNIA California’s only fully accredited naturopathic medical school offers degrees in Nutrition and Culinary Arts, and a Master of Science in Nutrition for Wellness. Now offering cooking classes! 4106 Sorrento Valley Blvd., San Diego, CA 92121 • 858-246-9700 •

SEAFOOD RETAIL CATALINA OFFSHORE PRODUCTS 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. Sun-Th, 8-3; Fri-Sat, 8-5. 5202 Lovelock St., San Diego • 619-297-9797 •

DESTINATIONS RANCHO LA PUERTA Escape from life’s stress and distractions on a healthy vacation that empowers your true self through integrative wellness. Guests of all ages and fitness levels enjoy exciting, energetic fitness options, delicious organic cuisine and pure fun and relaxation in a tranquil setting in the shadow of Baja California’s mystical Mt. Kuchumaa. • 877-440-7778 •

Offering hands-on learning experiences for children. Explore Imagine Experiment Discover

320 North Broadway, Escondido, CA 92025. 760.233.7755,

VISIT ESCONDIDO Escondido may mean “hidden,” but it’s no secret there’s a lot going on there. Just 30 miles northeast of downtown San Diego and 20 minutes from the coast, Escondido is home to beautiful wineries, craft breweries, unique arts and theatre, delicious culinary experiences, a charming and historic downtown and has a beautiful climate. Visit Escondido! •

WINE, BEER & SPIRITS CHUPAROSA VINEYARDS 100% estate grown Zinfandel, Sangiovese, Cabernet Franc and Albarino. Picnic on the patio overlooking the vines or warm up by the fireplace this winter inside the rustic tasting room. Open Sat & Sun 11-5pm. 910 Gem Lane, Ramona, 92065 • 760-788-0059 •

Edible San Diego is seeking new

sales team members. We have set our sights high for 2017! Be a part of this dynamic local treasure. Contact Katie Stokes at


edible San Diego

January-February 2017

EDWARDS VINEYARD & CELLARS 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 • 760-7886800• LONG ROOT ALE Pale Ale from Patagonia Provision brewed with two-row barley, organic yeast, organic Chinook, Mosaic and Crystal hops, and Kernza, a perennial grain grown using regenerative agriculture practices. They support “organic regenerative agriculture which restores soil biodiversity, sequesters carbon, and efficiently grows crops without chemical fertilizers or pesticides.” Available at Whole Foods. • KOI ZEN CELLARS Taste wine, purchase wine by the glass, bottle, case & barrel, become a virtual vintner, winemaker or masterblender, 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 • 858-3812675 • THE ROSE WINE BAR AND BOTTLE SHOP See RESTAURANTS, FOODIE DESTINATIONS & CATERING VINAVANTI URBAN WINERY & TASTING ROOM A certified organic, urban winery focused on minimalintervention winemaking. Craft wine with nothing added or taken away, 100% vineyard, capturing time and place in every bottle. Mon-Fri, 4-11pm; Sat & Sun, 11am-11pm. 1477 University Ave. San Diego 92103 • 877-484-6282 • WOOF’N ROSE WINERY 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., San Diego 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 * Heritage Garden Park Juniper btwn Grand & Valley Pkwy 2:30–6 pm year round 760-480-4101

Mira Mesa * CLOSED UNTIL FEB 14 10510 Reagan Rd. 2:30–7 pm (3–6 pm fall-winter) 858-272-7054

Otay Ranch—Chula Vista 2015 Birch Rd. and Eastlake Blvd. 4–8 pm year round 619-279-0032

Pacific Beach Tuesday *# Bayard & Garnet 2–7:30 pm (2–7 pm fall-winter) 619-233-3901

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

Vail Headquarters * 32115 Temecula Pkwy 9 am–1 pm 760-728-7343

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 *#

Clairemont #

Poway *

1655 Euclid Ave. 5–8 pm 619-262-2022

NEW 3015 Clairemont Drive 3–7 pm 619-795-3363

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

Santee *#

Valley Center

Ramona *

28246 Lilac Rd. 3–7 pm vccountryfarmersmarket@gmail. com

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


9400 Fairgrove Lane & Salmon River Rd. 9 am–1 pm 858-484-8788

Carlton Hills Blvd. & Mast Blvd. 3–7 pm (winter 2:30–6:30 pm) 619-449-8427

Serra Mesa # 3333 Sandrock Rd. 3–7 pm 619-795-3363

Borrego Springs

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

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

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

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

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

Imperial Beach *# Seacoast Dr. at Pier Plaza Oct-Mar, 12–7 pm; Apr-Sep, 12–7:30 pm

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

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

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

Del Mar

Rancho Penasquitos YMCA

Scripps Ranch 10380 Spring Canyon Rd. & Scripps Poway Parkway 9 am–1:30 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 400 block of Third Ave. 9 am–1 pm 619-279-0032

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

Upper Shores Park 225 9th Street 1–4 pm 858-465-0013

La Jolla Open Aire

Oceanside Morning *

Golden Hill #

Leucadia *

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)

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

Little Italy Mercato #*

Murrieta *

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

Girard Ave. & Genter 9 am–2 pm 858-454-1699

B St. btw 27th & 28th Sts. 9:30 am–1:30 pm 619-795-3363 W. Cedar St. (Kettner to Front St.) 8 am–2 pm 619-233-3901

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

Santa Ysabel NEW 21887 Washington St. Hwy 78 and 79 12pm–4 pm 760-782-9202

Solana Beach 410 to 444 South Cedros Ave. 12–5 pm 858-755-0444

Valley Fort - Fallbrook 3757 South Mission Rd., Fallbrook 10 am –3 pm 951-695-0045

Waterfront Sunday Market #* 1600 Pacific Hwy. 11 am – 3 pm 619-233-3901

Gaslamp San Diego

North Park Way & 30th Street 3–7:30 pm year round 619-233-3901

North Park Thursday *#

North San Diego / Sikes Adobe #

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

January-February 2017

*M  arket 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 “Resources” for more complete information and links to farmers’ market websites.

edible San Diego



MON TO FRI | 3 - 6 PM

SIP. SHOP. SAVOR. AE Floral ∙ Attic Salt ∙ Baker & Olive ∙ Bottlecraft ∙ Cane Patch Kitchen ∙ Cecilia’s Taqueria ∙ Crafted Baked Goods ∙ FishBone Kitchen Fully Loaded Juice ∙ Grape Smuggler ∙ Howlistic ∙ Le Parfait Paris ∙ Liberty Meat Shop ∙ Local Greens ∙ Lolli San Diego Sweets Mama Made Thai ∙ Mastiff Sausage Company ∙ Mess Hall ∙ Pacific Provisions ∙ Paraná Empanadas ∙ Pasta Design ∙ Roast Scooped by MooTime ∙ Stuffed! ∙ Venissimo Cheese ∙ The WestBean Coffee Roasters ∙ Wicked Maine Lobster


Liberty Station cultivates authentic guest experiences with unique elements, local personality and inspired moments.

ESD 39 January-February 2016  
ESD 39 January-February 2016  

Wellness Chef Drew Deckman Morning Beverages Reimagined Rethinking Resolutions CSAs and Meal Delivery Fermenting Food Waste