ESD 42 July-August 2017

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Member of Edible Communities

Good food. Good drink. Good read. • No. 42 • July-August 2017

COOKS CSA Cooking with Chef Felmley Farmer Sandra Broussard Cooks Fresh Fisherman Dan Major and Local Box Crab Young Baker Gets Creative with Cupcakes Exploring Imperial Beach

Limited Collection of New Luxury Residences Coming Soon to the Western Edge of Del Sur

Plan 3A Hacienda Rendering

Be among the first to learn about Artesian Estates, a limited collection of 39 executive-style residences located on the westernmost boundary of Del Sur. Continuing the legacy of The Estates, its sister neighborhood in eastern Del Sur, Artesian Estates offers sprawling one- and two-story residences with unique architectural details and options, and exceptional craftsmanship by CalAtlantic HomesSM. A VIP list of interested homebuyers is forming now. For more information and to register, visit

Sales Information and Pricing Coming Soon Estate-Caliber Residences with up to 5,687 Square Feet | | 949.751.8951 Prices, plans, and terms are effective on the date of publication and subject to change without notice. Square footage/acreage shown is only an estimate and actual square footage/acreage will differ. Buyer should rely on his or her own evaluation of useable area. Depictions of homes or other features are artist conceptions. Hardscape, landscape, and other items shown may be decorator suggestions that are not included in the purchase price and availability may vary. This ad contains general information about a new home community in California and it is not an offer or the solicitation of an offer for the purchase of a new home. This information is not directed to residents of any other state that requires registration or permit issuance prior to the publication of such information. Plans to build out this neighborhood as proposed are subject to change without notice. CalAtlantic Group, Inc. California Real Estate License No. 01138346. 5/17

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Photo by Nick Nigro and Bay Ewald

{Two Cents}

Savoring Summer Welcome to our Cooks issue of Edible San Diego. It’s time to get creative and sit down to some home-cooked goodness with the people we care about most. We have assembled some delicious content for you as we all dive into summer.

Photo: C.L. Hasson

“Cooking at home? Me? Today?” We’ve all been there. Before mealtime we might be preoccupied with work or shopping for groceries that fit our budget. Maybe we’re feeling tired and like we deserve some drive-through or take-out. Let’s take a breath. For all the reasons you can probably recite, cooking at home can be a step towards well-being. For all the other reasons that leap to mind, maybe you’re resisting the idea. Well, perhaps this issue of Edible San Diego will inspire you­—even just a little—to dust off a cookbook, poke at your smartphone, maybe recruit a helper or two, or just wing it with what you have in the fridge. Let’s allow ourselves to forget the seemingperfection of Instagram and cooking shows for a minute, and prepare something simple and satisfying. Our Cooks issue reminds me of Like Water for Chocolate by Laura Esquivel in which characters discover that how we feel when we cook can affect the emotions of those who eat our creations (a great summer read!). Slowing down enough to consider how the people around our table are feeling right now also gives us time to consider the food that we’re cooking — where it came from, who grew or raised it, and how it has been handled before coming into our hands, and into our bodies. These themes are what give Edible magazines across North America an important voice. Through the lens of a Southern California summer, we’re presenting stories about San Diego County’s unique geography, year-round growing climate, and the entrepreneurs and chefs committed to making healthy local food accessible to us. We encourage you to invite a friend along to our newest Day Tripper destination—Imperial Beach! And please visit our new website and social media platforms for more “edible resources”—local events, recipes, blogs, and guides about farmers’ markets, local weddings, and more. We hope you love “Taste of a Grape,” the locally-painted art gracing this July-August cover. The elegant anticipation in John Lane’s painting invites us into the joy of the moment. We are currently accepting submissions for our final two issue covers of 2017—visit us online for details. Lastly, did you know that the origin of the word gratitude includes grace as well as thankfulness? By sharing meals together we can renew and deepen our connections with each other— which is good for us, good for our community, region, and indeed the planet. Now, let’s get cookin’! Katie Stokes Publisher, Edible San Diego

edible Communities 2011 James Beard Foundation Publication of the Year




Every effort is made to Katie Stokes, Executive Editor avoid errors, misspellings and omissions. If an error Riley Davenport, comes to your attention, Managing Editor please let us know and accept our sincere Maria Hesse, apologies. Thank you. Associate Editor

COPY EDITOR Michelle Honig

We deliver! Six great issues a year!

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David Boylan Edible San Diego Mark Carter P.O. Box 83549 Brianna Cline San Diego, CA 92138 Chris Rov Costa 619-756-7292 Cynthia Dial Bay Ewald Caron Golden ADVERTISING Maria Hesse For information about John Lane rates and deadlines, Lauren Mahan contact Katie at Elaine Masters 619-756-7292 Marion Nestle advertise@ Nick Nigro Vincent Rossi Susan Russo No part of this Sarah Shoffler publication may be used without written PUBLISHER permission of the publisher. © 2017 Katie Stokes All rights reserved.

DESIGNER Riley Davenport


Cover Art by John Lane John Lane was born outside Boston in 1970. He spent his youth making rock music and strange drawings before studying painting at Rhode Island School of Design. Like our cover image “Shape of a Grape,” his paintings are primarily simple, yet transcendental compositions of women in various stages of dress and thought. Hard black lines lead you quickly into their psyche. It’s hard to look away. Lane moved from Los Angeles to San Diego last year to become Artist in Residence at Herb & Wood. His studio is within the sprawling restaurant. Some Herb & Wood guests are inspired to have their portraits painted. Lane fancies himself a society painter like John Singer Sargent but more in the style of Modigliani or Matisse. A catalog of Lane’s paintings from 2009-2017 entitled, You Can Love Me I Don’t Want to Anymore, is scheduled for release this fall by the Swiss publisher, Diogenes Verlag.

Experience the Art of Fine Dining L odge Torrey P | 858.777.6635 11480 N orth Torrey P ines R oad | L a J olla, C alifornia 92037

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{Tidbits} Pariah: The new face of craft brew alchemy

Example: Following a trip to Belgium, a country with a deep beer tradition, Mitchell brought back the yeast from a beer called Mayor and the Monk. “We

used it to craft a brew in the context of a saison with hops like that of a Czech pilsner, then married that with this proprietary yeast. It may not fit into any category as far as entering competition. But when you taste it, you get it.” ~Lauren Mahan Photo: Mike Mahan

A recent addition to North Park’s everexpanding craft brew community, Pariah Brewing Company aims to reinvent the meaning of “craft.” According to co-owners Brian Mitchell and Steven Sabers, “We wanted to call ourselves Pariah because our whole business model and ethos was to distance ourselves from the accepted norm by creating a unique approach and name that people would remember.”

Pariah Brewing Company 3052 El Cajon Blvd., Suite B San Diego 619-642-0545

Brian Mitchell and Steven Sabers

Solti organic juice bar serves up a clear (glass) advantage Solti founder Ryne O’Donnell first began crafting organic juices and superfood beverages at a small facility in Huntington

Beach, imagining that someday he’d be able to make his products more widely available. Consumer demand and growth in the market would eventually lead him to San Diego’s burgeoning Miramar tasting-room scene.

Photo courtesy of Solti

According to O’Donnell, “When we opened here in December 2016, the Miramar area was all craft breweries and wine tasting. We were the first to offer organic, locally sourced juice in glass bottles, available at our tasting room as well as online.” Solti uses glass bottles

and nonthermal UV light filtration to maximize nutritional value and shelf life. The new facility offers an organic tasting room with a glass observation wall that overlooks the bottling, pressing, and production room, as well as grab-and-go food from local restaurants. ~Lauren Mahan Solti 8380 Miralani Dr. San Diego 949-430-7999 Hours: 7am-6pm Mon-Fri

Born & Raised: A classic American steakhouse with a twist

“Born & Raised was conceptualized to honor the deceptively complex art of a perfectly prepared steak,” explains Arsalun Tafazoli of CH Projects, which spearheaded the project alongside two Michelin star Chef Jason McLeod. “Achieving the kind of simplicity and authenticity that makes a steakhouse great isn’t easy to do, but we 4

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are hoping to rise to the occasion to give San Diegans an experience that pushes the culinary conversation and standards of expectation forward.” As of this writing, Born & Raised was scheduled to open in late June or early July. Stay tuned. ~Lauren Mahan Born & Raised 1909 India St. San Diego Chef Jason McLeod

Photo: Arlene Ibarra

After more than a year under construction at what was previously Nelson Photo Supplies in Little Italy, Born & Raised will feature in-house dry-aged beef, a sustainable urban chef ’s garden, and an on-site retail butcher facility.

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{Local Talent}

Chef Jenn Felmley Makes CSA Meals Easy By Vincent Rossi

Photos by Chris Rov Costa


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hef Jenn Felmley developed an appreciation of fresh and nutritious food very early in her life. A San Diego native, her childhood memories center on her grandmother’s kitchen. Her grandmother, who attended a French culinary school, cooked traditional American food with an emphasis on homemade ingredients.

By 2003, she was back in her native southern California working at the Deepak Chopra Center at La Costa Resort and Spa in Carlsbad, honing her knowledge of Ayurvedic cuisine. Felmley soon realized that beyond culinary practice, she wanted to teach cooking to others. She got into group and private cooking classes and soon was making new discoveries.

“You can bet if she talked about having ice cream sundaes for dessert, that meant you’d make your own ice cream and your own toppings,” said Felmley.

She’d been raised to appreciate cooking with fresh and nutritious ingredients, but around 2008, she said, “I got my hands on a copy of Edible San Diego and it opened my eyes to local farms and programs I’d never known about.” She got involved with Slow Food Urban San Diego and began collaborating with local farms, including Suzie’s Farm and Coastal Roots Farm, and with companies like Catalina Offshore Products.

Felmley knew she wanted to be a chef from the time she reached her teens. She began her culinary education at Johnson & Wales University, where she earned two bachelor’s degrees, one in Culinary Arts, the other in Culinary Nutrition.

In season, you may find her at City Farmers Nursery teaching how to cook a meal using ingredients from a Suzie’s Farm CSA box. Another class might begin with a tour of a local farmers’ market to pick out ingredients for a meal the class will prepare at an arranged location, like JinBuCha Kombucha Tasting Room and The Curious Fork.

A firm believer that “your food comes from your soul,” Felmley sought to discover the roots of many of the dishes she was learning to prepare. Her search led first to work as a chef near Milan in northern Italy. From there, she studied wine in Germany, earning a Sommelier Certificate at the Deutsche Wein-und Sommelierschule in Berlin and then worked in the kitchens at Champneys Resorts, one of the top spa destinations in England.

“I created ‘Sunday Suppers on The Farm,’ a pop-up dinner at Coral Tree Farm,” said Felmley, who has used the farm as a location for private cooking classes.

At press time, in association with The Curious Fork, Felmley was “finalizing a ‘Dock to Table’ cooking class with all of the fish for the class sourced from the Tuna Harbor Dockside Market.” “It’s really eye-opening,” said Felmley about how much some class attendees may not know about local produce. She remembers an anecdote from Lucila Alejandro, coowner of Suzie’s Farm. “She got complaints from some CSA customers about how awful the apples looked,” Felmley said, “but the apples turned out to be Turkish eggplants.” “I love the sheer joy and childlike wonder that students have when I show them a new way of cooking or how to use a food they’ve never cooked with before,” said Felmley. For a full list of upcoming classes, go to or Follow her on Twitter at Chef_Jenn and on Instagram at chefjenncooks.


Freelance writer Vincent Rossi has been contributing to Edible San Diego since 2008. He is the author of three books on San Diego County history and writes a biweekly blog, The San Diego History Seeker. His interests are history, politics, and culture, with a special appreciation of the interrelationship between culture and food.

S Sauce Napolitana (Fresh Tomato Sauce) Many years ago, I was invited to have a traditional multi-course Italian dinner at a friend’s home. I watched as her mother made this simple tomato sauce and it changed my life forever. Makes about 1 ½ cups 3 cloves garlic, smashed and roughly chopped ⅓ cup olive oil 12 Roma (or plum tomatoes) cored and cut into mediumsized cubes Salt and pepper to taste Heat oil in a sauté pan over medium heat. Add the garlic and cook until fragrant. Add the tomatoes, salt, and pepper and cover. Cook until the tomatoes begin to soften, about 8 minutes. Season with salt and pepper.

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Sweet and Spicy Pickled Peppers with Celery Seeds My favorite way to preserve anything is to pickle it. The recipe for Sweet and Spicy Pickled Peppers with Celery Seeds is the perfect way to use your summer peppers all year long! Once pickled, the peppers can be used as a topping for grilled steak, served on toasted bread with goat cheese or cream cheese, and best of all is the pickling liquid. The liquid can be used like hot sauce to season your food. I love to use it on salads— better than store-bought flavored vinegars. Makes two pints 2 pounds mixed hot peppers 1 medium onion, thinly sliced 3 tablespoons kosher salt, separated 2 to 3 cups ice cubes 1 ½ cups apple cider vinegar 1 ½ cups white vinegar 2 ½ cups granulated sugar


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2 teaspoons whole mustard seeds 2 teaspoons whole black peppercorns 2 teaspoons whole celery seeds Slice the peppers into rounds (small peppers can be left whole). To reduce some of the heat, deseed the peppers (you can also mix in some sweet peppers). Removing the seeds is optional, so keep them if you enjoy the heat! Place the peppers, onions, 2 tablespoons kosher salt (reserving 1 tablespoon for later) and ice cubes into a colander set inside a large mixing bowl. Toss to mix and break up the slices. Let rest for 3 hours. After 3 hours, remove any remaining bits of ice and thoroughly rinse the onions and peppers. Let dry on a cloth towel and set aside. Set up a boiling water canner. Simmer jars and lids for 10 minutes. While the jars are heating, in a large pot combine 1 tablespoon salt, cider vinegar,

white vinegar, sugar, mustard seeds, peppercorns, and celery seeds. Bring to a boil and remove from heat. Take the jars from the hot water (as you are ready to use them) and pack with peppers and onions. Tap the jar and run a chopstick up and down (and all around) the inside of the jar to ensure the peppers and onions are packed tightly. Ladle the vinegar pickling liquid into the prepared jars, leaving a ½ inch headspace. Dislodge any air bubbles by tapping the jar and using the chopstick method listed above. Wipe the rim of the jar clean. Screw lids on, but do not fully tighten. Place jars in boiling water canner, covered with 2 inches of water and process for 10 minutes. Remove from water and wait for the jars to cool completely before refrigerating for at least 24 hours before serving.


Go to for Chef Felmley’s recipe for Rose Water and Lime Watermelon Pudding

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Customize your box with the local, organic produce and farm products you want. R ECEI V E





Join Us for an Upcoming Farm Event SUNSET SUMMER FEAST, SUZIE’S FARM Saturday, July 29, 2017 FREE FARM TOUR, BARDSDALE FARM Saturday, August 12, 2017 PUMPKIN PALOOZA, SUZIE’S FARM Saturday, Oct. 7, 14, & 21, 2017

Learn More by Visiting our Website 1.800.796.6009


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{The Good Earth}

Cooking Fresh from the Farm By Susan Russo Photos by Mark Carter


andra Broussard can’t remember the last time she went into a grocery store.

“I don’t eat processed or packaged food anymore,” she says. That wasn’t always the case. Fourteen years ago, when she didn’t land a full-time teaching job at the start of the school year, she was made an offer by Bill Brammer, the owner of Be Wise Ranch, Inc. in Santa Fe Valley—about eight miles east of San Diego. He offered Broussard, who had been working part-time at his farmstand, a full-time job in sales. Broussard was puzzled. “I knew nothing about farming and nothing about sales,” she admits. But Brammer and his wife recognized Broussard’s intelligence and strong work ethic and took a chance on her. “Bill taught me everything,” Broussard says. “I kind of learned

by trial and error, by spending time with him, with people in the fields, with buyers, [at] stores.” A self-proclaimed “take charge kind of person,” Broussard soon learned everything she could about the farm, which has been producing certified organic produce since 1977. Today, she is the director of sales and operations. She oversees the daily operations for over 100 employees, as well as the sales both locally and nationally to stores and distributors such as Ramona Family Naturals, Jimbo’s Naturally, Trader Joe’s, and Whole Foods Market. Broussard also supervises the ranch’s community supported agriculture (CSA) program with over 2,500 members. Despite its large size, Broussard says they have stayed true to the tenets of a CSA. “My idea of a CSA program is buying from a farm that grows at least 90 percent of the produce in the box. We’re July-August 2017

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still old-school like that.” Relationships are integral to their success as well. “We do PayPal and checks, no credit cards,” explains Broussard. “We want that personal connection with people, with more face-toface interactions and phone conversations.” It is personal connections with farmers and ranchers that have helped shape Broussard’s food philosophy. “I’ve built really good relationships with farmers and ranchers, and it’s changed how I buy food and prepare food at home. I get everything—my produce, my eggs, my sheep’s milk—from farmers and ranchers I know,” she says proudly. She has also mastered homesteading skills ranging from canning and pickling to yogurt and cheesemaking. “I want to know what’s going into my food,” says Broussard. “Where did my sheep’s milk come from? When I make my sauce, where are the herbs from? I know that buying local and seasonal means the food is the best it can be for me and my family.” Broussard hopes to inspire others to purchase and cook with locally sourced, seasonal foods that are not only tastier and healthier but also reduce our collective carbon footprint. “People can start out small,” she recommends. “Try making your own ricotta cheese, which is really easy. Do it for a while. Then maybe change out plastic products in your cabinets and replace them with glass. Sign up for a CSA box. Sign up for a local class through the Berry Good Food Foundation or at Be Wise Ranch.” (The ranch has offered classes on topics such as fermentation and cold-pack canning.) Broussard, however, has one request: “The only thing we ask is that once you learn, you pass that on to someone else.” For more information about Be Wise Ranch, Inc., its CSA program, and its upcoming classes, please visit


Susan Russo is a cookbook author and freelance food and travel writer. She contributes regularly to and has a monthly Get Fresh! column in the San Diego Union-Tribune. Follow her at @Susan_Russo on Twitter or email her at


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Apple Fennel Salad with Walnuts ¼ cup chopped shallots ¼ cup apple juice 2 tablespoons apple cider vinegar 3 tablespoons walnut oil ½ teaspoon kosher salt 6 cups baby arugula 2 Fuji or Gala apples quartered, cored and sliced thin 1 fennel bulb halved and cut into thin slices ¾ cup walnut pieces

Whisk together shallots, juice, vinegar, walnut oil, and salt in a large glass bowl. Add arugula and apples. Toss gently to coat with the dressing. Transfer to a plate and top with walnuts.



farmers’ market





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Cut the Kibble? Cooking for Pets By Caron Golden

very couple of months, Erin and Dave Smith can be found at Sin Lee Food Corporation, a wholesale market in City Heights, filling up a cart with vegetables, eggs, and meat. On a recent Sunday morning, they were efficiently gathering carrots and eggplants, sweet potatoes and broccoli, big bunches of leafy bok choy, and ginormous king oyster mushrooms. They eyed amounts, compared notes on what each had bagged, then moved on to the meat and poultry aisle. There they grabbed three dozen eggs, packages of pork cushion (a boneless piece cut from the picnic shoulder), beef peeled knuckle, tripe, pork livers, hearts, and spleen. They found chicken livers and gizzards and added them to the cart. Oh, and they picked up a big bag of Red Cargo rice before checking out. The total came to about $142, including Dave’s can of coconut water. The shopping was for their two corgis, Ricky and Tanuki. And their Sunday would mostly be dedicated to turning that cart full of food into meals that would last for close to two months. According to the American Pet Products Association, Americans are estimated to spend $29.69 billion this year on food for their pets. That could mean your basic kibble or it could extend to organic dehydrated human-quality food. As pet owners have become more aware of what goes into their own food— eschewing processed products for

more healthful, seasonal, and organic ingredients—they’ve also been eyeing the labels on their pets’ food—and are not necessarily sanguine about what they read. Pet food recalls haven’t helped. Plus, some owners are addressing specific health issues their pets have with dietary changes. Others are augmenting high-quality foods with home-cooked meals or treats. Still others, at the urging of their pets’ breeders, feed their pets raw food diets. Annemarie Keating has been making crock pot meals for Betty, her 11-year-old Australian Shepherd mix, who has suffered from seizures since she was 4 years old. “I tried many approaches,” said Keating. “I finally went to a holistic vet, who suggested homemade food, along with some other supplements. Her food is 10 percent root vegetables, 40 percent greens, and 50 percent beef, pork, turkey, or white fish. I cook the ingredients for five hours on low, mash it up, then add minerals like calcium.” Keating said that for three years, Betty was seizure free, but is suffering from them again. Nicole Larson takes another approach. She simply buys extra of whatever she and her husband are eating and feeds that to her cats, along with their cat food. It could be fish or seafood or pork or turkey. The big challenge in all this is determining how closely these home-cooked foods adhere to basic nutritional requirements, requirements that change as puppies or kittens mature, perhaps have litters and

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lactate, how much they exercise, suffer from health issues, and, eventually, age. The Association of American Feed Control Officials, or AAFCO, establishes nutritional standards for complete and balanced pet foods that pet food companies adhere to. But these standards aren’t easily available for pet owners, change over the years based on new research, and are not easy to follow even if you can figure out how to access them.

commercially prepared pet food that adheres to AAFCO standards. It’s admittedly easier to do this for dogs than cats, who are, as Postins notes, “more challenging customers than dogs, more creatures of habit.” But she’s a huge advocate of adding healthy whole foods— blueberries, salmon, chicken, apples—to a dog’s diet. Homemade extras are a critical part of incorporating some variety into a balanced diet—as long as they’re healthy and avoid toxic foods like onions, grapes, chocolate, and macadamia nuts.

Lucy Postins, founder, owner, and Chief Integrity Officer of San Diego-based The Honest Kitchen, explained that the AAFCO standards have guidance on everything from how much fat and protein to include to nutrient profiles—all for every stage of a pet’s life. “Our biggest challenge is getting recipes to meet AAFCO requirements,” she said. “It’s very difficult to do that across an entire recipe. It’s a $2,500 minimum undertaking to get a recipe evaluated, so you can imagine that it’s a big challenge for pet owners.” Erin Smith is a geneticist at UCSD and an avid cook who uses science to coax the best flavors out of food, including caramels that she used to sell locally. She has managed to find older standards and five years ago developed a complex Excel spreadsheet to work the numbers. Based on that, she said she’s pretty comfortable with the ratios she’s come up with to feed Ricky and Tanuki. “I think it started from pride and wanting the best for our little guy, Tanuki,” she explained. “We figured out a meat, vegetable, and rice combination that met AAFCO standards. He loved it and he looked great. It was also cheaper than what we would pay if we got higher-end


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That includes treats. Tasha Ardalan, owner of Foxy Treats, said that on hot days frozen blueberries are a perfect dog treat— antioxidant rich and refreshing. dog food. In the end, it’s what makes them happy that matters.” But not all home cooks can or do go to the trouble the Smiths do to research nutritional guidelines. Veterinarian Julie Sorenson has found her University City veterinary clinic often dealing with the fallout from inadequate diets. Some pets come in with health issues that can be traced back to poor nutrition. “Most of the problems we see are from people who strictly feed their pets homecooked meals that are just one food—a diet that’s all chicken or all beef and doesn’t include the rest of the nutrients their pets need,” she said. Sorenson said that the key to a healthful diet for pets is diversity. She’d rather see chicken, beef, carrots, or strawberries as part of a diet that also includes

“Sardines packed in spring water can be used at meal time or given as a treat, as can raw quail eggs,” she said. Her dog Foxy’s favorite treat was Ardalan’s gently baked Pumpkin Pie Training Treats and tangerines. “Since she was a tiny puppy, she would go absolutely nuts for tangerines, even the pithy membranes.” That means even novice cooks or busy pet owners don’t have to go to extremes to show that food is love. Sure, you can bake them doggie cookies or meatloaf but your pup will be just as happy if you share an apple, fresh green beans, or a chopped carrot.


Award-winning freelance writer Caron Golden is the author of the blog San Diego Foodstuff and Edible San Diego’s blog Close to the Source. She appears frequently on radio, and has contributed to Saveur, Sunset, Culinate, Riviera, the San Diego Union-Tribune, the Los Angeles Times and many other publications.

Turkey and Raspberry Summer Meatballs From Lucy Postins of The Honest Kitchen

Preheat the oven to 350°. Lightly coat a large baking sheet with olive oil.

Just the slightest bit sweet, these meatballs are so fancy and colorful that your guests will think you spent hours slaving away in the kitchen. Little do they know!

In a large bowl, combine the turkey, eggs, basil, and raspberries. Stir until thoroughly combined (the raspberries will break apart and spread throughout the mixture).

Makes about 24 small meatballs for humans and their dogs

Using your hands, make marble-size balls of the mixture and transfer them to the prepared baking sheet. Bake for 20 minutes, or until the meatballs are firm to the touch. Cool before serving.

1 pound ground turkey 2 free-range eggs, beaten 3 tablespoons roughly chopped fresh basil ½ cup fresh raspberries Olive oil to coat baking sheet


Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Erin and Dave Smith’s Dog Food The Smiths use 21 pounds of vegetables, 30 pounds of meat, and 15 pounds of organs, along with rice, grapeseed oil, eggs and their eggshells (which provide calcium), flaxseed, and several vitamins and minerals which food can’t provide. The meat is served raw. Feel free to change up the vegetables depending on what’s available, making sure you include a preponderance of greens. The meat should be a mix of ⅓ lean while the rest can have some fat, just not too much.

1 pound ground flaxseed

Makes 150 cups (enough to feed a 30 pound dog 1 ½ cups daily for 100 days)

While the vegetables are cooking, break the eggs, whisk, and reserve. Place 24 eggshells in a bowl and microwave on high for 5 minutes.

8 pounds bok choy 3 pounds carrots

About 600 mg zinc About 12 mg copper About 15000 IU Vitamin D3 About 200 IU Vitamin E Grind vegetables and add to a 20 quart stock pot. Add rice and enough water to cover and cook over medium high heat for about an hour.

Grind together the meat and reserve.

2 pounds eggplant

After an hour, stir the whisked eggs and grapeseed oil into the vegetable and rice mixture. Let cook another 5 minutes, then remove from heat, drain, and distribute the mixture onto about 6 sheet pans to cool.

2 pounds sweet potatoes 2 pounds broccoli 1 pound mushrooms 3 ½ pounds Red Cargo or brown rice

Grind together the eggshells, flaxseed, zinc, and copper.

15 pounds meat with some fat (such as pork or beef shoulder, pork cushion, or picnic cut)

Add the raw meat to the vegetable and rice mixture on the sheet pans and evenly distribute the eggshell mixture over it. Split the Vitamin D3 and Vitamin E mixture between the sheet pans. Mix all ingredients on the sheet pans well. Divide into freezer bags that will feed the dog daily according to the yield recommendation above. Defrost the bag for the next day overnight in the refrigerator.

15 pounds lean meat (such as pork loin; fish or chicken are also fine) 15 pounds organ meat (such as a mixture of pork hearts; chicken livers, hearts, and gizzards; beef tripe, kidneys, spleen, etc.) 36 eggs (save 24 eggshells) ½ cup grapeseed oil


Includes: • A blissful 50-minute massage • Farm-fresh cuisine • Fitness classes • Organic garden tour • Gourmet cooking demo Plus, roundtrip transportation to / from San Diego (about a 1-hour drive) is included.

UPCOMING DATES: July 22, 2017 August 19, 2017 September 30, 2017 October 14, 2017


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The Majors, a Fishing Family By Sarah Shoffler Photos by Chris Rov Costa Dan Major fishes box crab. And whelk and octopus. Also California spiny lobster, black cod, and blackgill rockfish. Plus the bigger stuff like yellowfin tuna and bonito. He’s got at least six commercial fishing permits. “Diversity and flexibility are important,” he says. Indeed, Major, like other fishermen, must evolve his business with ever-changing fishing regulations and ocean conditions. He’s spent his 20-plus year fishing career adapting to these constant changes and learning from them. Lobster season lasts six months of the year. Rockfish have their own seasons. The large fish, part of the “highly migratory species,” aren’t always to be found nearby either. Unlike most Americans who eat mostly canned tuna, farmed shrimp, and farmed salmon, Major’s family—including wife Kelli, daughter Heather and son Troy— eats a variety of local seafood, and a lot of it. San Diego doesn’t have local salmon. The only local U.S. shrimp are spot prawns, for which there are only a handful of permits available. Rumor has it that one such permit recently changed hands for


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about $600,000, so spot prawns understandably sell for $25 per pound, half of which is the head. Canned tuna has a time and a place (on rye with pickles, mayo, salt, and lettuce while fishing offshore), but if you are looking for a San Diego treat for dinner, our fishermen have better things to offer. Box crab is a Major family favorite. It’s actually a king crab and is fished using a crab pot, or trap, and found from 0 to 1,700+ feet depth. One reason the Majors like them so much is that these prickly, pink speckled critters from the deep boast a whopping 30 percent usable meat for the larger ones, compared to 18 percent for golden king crab or less than 22 percent for some other crabs. Major says, “Our family’s favorite way to eat box crab is simple, so you can taste the sweetness and the delicacy of the meat. When you combine it with strong flavors, these qualities are hidden.” The Major family likes box crab best when they’re steamed in salted water for about 7-8 minutes for a two-pound crab. After they’ve cracked open the shell and pulled out the meat, which comes out easily in chunks when you’re lucky, Heather and Troy like to dip it in drawn butter and lemon, while their parents stick to lemon or nothing at all.


Recipes for cooking box crab on page 20.

Sarah M. Shoffler is a seafood enthusiast, foodie philosopher, board member of Slow Food Urban San Diego and a fishery biologist. On Saturdays you can usually find her at the fish market eyeing the week’s catch or surfing the Shores.

While box crab are not a commercially targeted species, you can find them from time to time at Tuna Harbor Dockside Market from Plan B Sustainable Fishing (The Majors) and other fishermen. Ask them if they can provide them for you. This is a great way to get to know your fisherman and our local bounty. #knowyourfisherman.

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Cooking Box Crab

Box Crab and Corn Bisque

If you don’t cook it the day you buy it, put the crab on ice in a bowl in the refrigerator for up to a day. It should still be alive (and moving) before you cook it. Gently rinse the crab under cool water. If simply steaming the crab, fill a large pot with less than 2 inches of lightly salted water and place a steamer basket on the bottom, which will prevent the crab from being submerged in water. Put the crab in the pot and close the lid. Cook on medium high heat and when the water starts to boil or steam, set a timer for 7-8 minutes for a 2–3 pound crab. Gently remove the crab using tongs. The flesh will be opaque when done.

Recipe by the Majors Makes four to six servings Approximately 3 pounds of live box crab 1 large onion, peeled 2 carrots 4-5 cloves garlic, peeled 1 bay leaf ½ teaspoon cayenne pepper Salt and pepper to taste 4 ears corn, kernels cut from cob ½ cup cooking sherry 1 teaspoon Worcestershire sauce 1 tablespoon lemon juice 3 tablespoons all-purpose flour 1 cup heavy cream Chopped chives for garnish Chopped parsley for garnish

Bring a large pot of water to a boil. Add live box crab, coarsely chopped onion, carrots, and whole garlic cloves to boiling water. Remove crab after 7–8 minutes and let cool but continue to cook vegetables. Remove crab meat from legs and set aside. Place crab shells back into water and cook until vegetables are soft. Strain and save about 3 quarts of broth along with vegetables. Pick out crab shells. Purée vegetables and broth. Stir in bay leaf, cayenne pepper, salt, and pepper. Return to boil and stir in corn. Simmer about 10 minutes. Reduce heat to medium low. Add sherry, Worcestershire sauce, and lemon juice to pot. In a small bowl, stir together flour and ½ cup of cooked broth. Slowly add into simmering soup, stirring constantly. Simmer for 1–2 minutes. Then stir in cream. Reduce heat to low, stir in crab meat and cook until warmed through, about 5 minutes. Remove bay leaf. Garnish with chopped chives and parsley.


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Kassidy Robison’s Whimsical Cupcakes Story and photos by Nick Nigro & Bay Ewald


assidy Robison is a seven year-old artist and baker extraordinaire. She started stirring batter as soon as she could hold a spoon—constructing creative, colorful homemade cupcakes from the time she was a toddler.

Kassidy is bright eyed, curious, fearless— as insistent upon getting the batter to become that perfect purple color as she is about being kind toward others. She’s in first grade at Palmquist Elementary School in Oceanside and is an avid chapter-book reader, storyteller and illustrator.

“The best is when you get messy with it,” Kassidy says as she adds colored dough to her pink polka dot cupcake liners with a spring handled metal scooper. She’s dancing in the kitchen with all the doors open, the sea breeze streaming in while “There She Goes” by The La’s comes through the speakers.

Currently, her favorite chapter-book series are Junie B. Jones and Ivy and Bean. As for poetic anthologies, she has a soft spot for all things Shel Silverstein. She brings pieces of the whimsy she reads into the cupcakes she bakes, the words she speaks, and the clothes she wears.

“It’s an art to me,” Kassidy says while frosting her cupcakes, “it’s kind of like you are painting.” She uses a teal color for the ocean frosting and covers it with yellow pearl sprinkles for the sand —but only on half the cupcake. The other half is reserved for a jelly whale. And in the end, it will be gifted to her mom as a birthday gift alongside a hand-picked ceramic cow mug. Kassidy hollows out the middle of another cupcake with a knife and fills it with white chocolate chips before placing the top back on and covering it with frosting.

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“There’s a hidden treasure in there for someone,” she says with a lick of her fingers. She pours nonpareil sprinkles into a bowl.

with their cupcakes is that you can use them as your base, like a canvas, and get wildly colorful from there.

“Ever seen this trick?” she asks, dipping the entire frosted top of the cupcake into the bowl so that sprinkles cover every square centimeter.

Happy baking!


Nick and Bay are writers, photographers, and founders of the artistic production company comewecreate. You can find their cookbook Living the Mediterranean Diet, in Barnes and Noble, Target, and independent bookstores internationally. Visit their website or follow them on social media @comewecreate to see more.

Kassidy’s cupcakes change depending upon who she’s making them for and what time of year it is. She prefers fluffy frosting (rather than buttercream or cream cheese) and likes to use unique toppings to decorate. What makes this double vanilla recipe perfect for those who like getting creative

S Vanilla Cupcakes

Vanilla Frosting

Makes 12 cupcakes

Makes enough for 12 cupcakes

½ cup butter, softened

3 cups powdered sugar

1 cup cane sugar

⅓ cup butter, softened

2 teaspoons pure vanilla extract

1 ½ teaspoons pure vanilla extract

2 eggs

2 tablespoons whole milk

1 ½ cups unbleached all-purpose flour

Cream together butter and sugar. Stir in vanilla and milk. Mix until the frosting is smooth and ready to spread. Then, decorate away!

½ teaspoon baking powder ¼ teaspoon Himalayan pink salt ⅔ cup whole milk Preheat oven to 350°. In a medium-sized bowl, cream together butter, sugar and vanilla. Add whisked eggs. In another bowl, mix flour, baking powder and salt. Mix the dry ingredients into the wet ingredients and add milk. If you’d like to make your cupcakes colored (like Kassidy’s purple cupcakes) begin by adding three drops of food coloring and stir until you reach your desired hue. Add batter to cupcake liners and bake for 20 minutes.


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{Day Tripper}

A Day in

By Cynthia Dial Photo: spydr


e’re just a little town by the border on the beach,” says 14-year resident Jack Van Zandt, retired commander, U.S. Navy, of his current hometown—Imperial Beach. Located a mere five miles north of Tijuana, he adds, “California starts here.” Recently named one of San Diego County’s top ten places to live, the town, affectionately nicknamed IB, represents the continental U.S.’s most southwesterly city, with circular signage at its Palm Avenue entrance proclaiming this distinction. A drive through this laid-back, low-key, underthe-radar kind of place reveals a destination in the midst of transformation. Once a locale to go to for blockbuster surfing and basic seafood, IB still serves up epic waves along its 3 ½ mile shoreline, but complementing these noted breakers is a food scene that is deliciously divergent. Follow me beyond IB’s noted Surfboard Museum, its pier, and the Tijuana Estuary (Southern California’s largest coastal wetland and home to more than 370 native and migratory birds) on a tasty tour of the city. SEA180˚ Coastal Tavern (a member of the renowned Cohn Restaurant Group) is IB’s best known and highest profile restaurant. It is situated beachside at the three-year old, four26

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July-August 2017

“Ocean air, salty hair, not a care, take me there.”

Photo: Sam Antonio Photography

story, 78-room Pier South Resort, which also showcases the D‘ames Spa and Alta Mar Rooftop Terrace. Positioned with a prime view of the pier and the surrounding sea, the restaurant’s expansive terrace is the place to be, sangria is the beverage to imbibe, Baja cioppino is the dish not to miss, and Jason is the waiter to serve you (among his suggestions: Oysters Rockefeller, Brussels sprouts with balsamic glaze and crispy pancetta, and the day’s fresh catch).

Known for the region’s best tacos is IB Street Tacos, touted for its simple menu and authentic preparation of specialties such as the portobello taco. Little Red Café is especially valued for its breakfast choices—from red baked eggs (served with harissa, red bell pepper, chili pepper, cilantro, and feta) to the açaí bowl with peanut butter, apple, cinnamon, toasted coconut, and almond milk—and its assortment of hot and iced coffees and teas.

Photo: Imperial Beach Chamber of Commerce

Photo: Imperial Beach Chamber of Commerce

Photo: Imperial Beach Chamber of Commerce

Photo: Imperial Beach Chamber of Commerce

Only steps away are more options—all flavorful and most in nondescript settings. Among Aroma Thai’s chef specials are such

distinctive choices as mango, avocado and pumpkin curries and a sampler of fried spring rolls, crab angels and coconut shrimp.

Left page: View of the Imperial Beach Promenade looking out at the pier. This page, clockwise top to bottom: The Spirit of Imperial Beach bronze sculpture at sunset; beachside patio at Pier South Resort; Tijuana Estuary nature walk; happy child participating in conservation class at Tijuana River National Estuarine Research Reserve; ocean view at Sea180°.

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And the best part of IB’s “eats” is that it’s possible to munch your way through the city’s variety at the annual Taste of Imperial Beach, held each March for the past 14 years. A banner on Seacoast Drive captures the vibe of this San Diego County destination: “Ocean air, salty hair, not a care, take me there.” With the addition of such future enticements as the city’s second beachfront hotel, placement of the Navy’s Special Warfare Training Campus on the town’s north side, and the Bikeway Village project (a two-acre development catering to bikers and walkers along San Diego’s 24-mile Bayshore

Photo: marlenka

Island-inspired and a perennially popular favorite is Big Kahuna’s (featured in the movie Pulp Fiction), whose menu description of its signature Big Kahuna burger says it all: Biggest and best burger in town. For its end-of-the-pier location, a visit to the casual seafood chain restaurant Tin Fish is a must. But if you want to go straight to dessert, a trip to Cow-ABunga ice cream shop for such delights as pistachio, peanut butter brownie, or caramel sea salt ice cream is mandatory.

View of Imperial Beach business district.

Bikeway, including a Coronado Brewing Company restaurant and tasting room), IB is clearly on the move. In summary, Van Zandt is succinct: “This is not your grandfather’s Imperial Beach. IB’s stock is going up.”


Cynthia Dial is a Southern California freelance travel journalist who has visited all seven continents in pursuit of stories for such outlets as TIME, Shape and Hemispheres magazines, appearances on radio and television as a travel specialist and her book, Get Your Travel Writing Published. Follow her travels @TravelingCynthia and

Explore San Diego by visiting all our Day Tripper communities! Fallbrook and Bonsall are next up in our September-October issue.

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{Sandwich at Home}

Chef Coral Strong’s Comfort Cooking By Maria Hesse


or restaurateur Coral Strong, the title of this article should really be Sandwich at Garden Kitchen. Strong is the owner of the small, functional restaurant with a menu that she describes as “upscale casual, but it’s really just comfort food that people recognize.” Strong practically lives at the restaurant, preparing nearly everything from scratch, with a dedication for using locally sourced and organic produce.

weren’t any restaurants serving what she liked to eat. This is why she makes every consideration to operate her restaurant in a manner that respects her perspective on food. The menu is curated almost daily to make the best use of what is seasonally available and on hand. She purchases the majority of the restaurant’s produce from local farms like Dickinson Farm, Stehly Farms, and Wild Willow Farm. She also rescues produce with Save Good Food. Meats are antibiotic and hormone free as much as possible and, of course, there’s always local and fresh seafood.

The ideas for the restaurant began when Strong realized that there

Growing up the daughter of a local commercial fisherman, Strong said “We ate seafood five to seven nights a week, and that was the base of our diet. Having things like chicken and beef were extra.” Her mother bought fresh vegetables from the grocery store and cooked on the principle of using what they had. She admits to developing a habit for taco shop drive-thrus and french fries while in her 20s but found herself coming back to her love of vegetables. Strong was not interested in local organics until she started dating her

Photo by Brianna Cline

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edible San Diego


husband and restaurant co-owner Russ Strong, telling the story of how “he was super into organic, and I would say, this is BS. It’s more expensive; this is ridiculous; this is silly; whatever makes you happy though. I’m going to buy my nonorganic vegetables, and you can buy your organic vegetables.” He belonged to the Be Wise Ranch CSA and persisted in sharing vegetables to cook for dinner. “I said ‘what is this?’ and that was the first time I actually remember being introduced to kale. This was only 10 years ago.” That’s what hooked her, recalling “He would get these bunches of things that I had never seen because it was outside the scope of what my mother bought. Or, I’d get four bulbs of fennel and had to figure out what you could do with four bulbs of fennel for one couple. It introduced me and opened up my eyes to what was in season and vegetables I had never had before.” Strong now eats what she describes as the “Garden Kitchen Diet,” jokingly suggesting that she survives on three essentials: coffee, wine and water. Like many chefs, she eats six to seven days at the restaurant, skipping breakfast at home to preserve her palate. She tastes and snacks on sauces and random scraps like carrot ends that won’t make it into a recipe. Sometimes the first thing that hits her stomach is a mayonnaise based dressing at 10 in the morning, admitting “it’s the worst diet in the world.” She finishes almost every day with a large salad to keep her balanced. “Whether I add a protein or not depends on how fat I’m feeling,” she adds with a laugh. And, she still loves her seafood whenever she can have it.

Photo by Chris Rov Costa

One weekend a month, she takes a day off to “go crazy eating and drinking” at favorite restaurants like The Red Door and Trust, but has had a hard time finding a good sandwich. “My go-to sandwich is really good, dry salami, mayonnaise, mustard, lettuce, tomato, onion, cheese.” But, for this sandwich, Strong shares a recipe for her famous portobello mushrooms, her favorite thing to eat.



Garden Kitchen 4204 Rolando Blvd. San Diego 619-431-5755 Maria Hesse, Associate Editor, is a food & lifestyle designer, pug photographer at, and coauthor of “The Intentionalist Cooks!” You can find her enjoying vanilla lattes at Hawthorn, or on the World Wide Web at

Vegan Portobello Mushroom Sandwich Portobello mushrooms “Steak” Marinade Herb and Cashew “Ricotta Cheese” Head of Salanova lettuce 1 heirloom tomato Fried shallots Beet greens pesto 1 telera roll (or bread of choice) 30

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Clean desired number of portobello mushrooms with a damp towel. Remove and discard stems. Place mushrooms cap side down in a container with marinade and set aside. To assemble, grill mushrooms on both sides until cooked thoroughly. Slice telera roll in half and warm slightly on a grill or toast in a pan. Assemble sandwich with Cashew “Ricotta Cheese” on the bottom roll, followed by a grilled mushroom, a

few Salanova lettuce leaves, an heirloom tomato slice, fried shallots, and Beet Greens Pesto on the top roll. Serve with dill pickles on the side. See next page for individual ingredient recipes.


Go to for Chef Strong’s recipe for homemade telera rolls.

“Steak” Marinade

Fried Shallots

Beet Greens Pesto

3 cups balsamic vinegar

5 shallots, peeled and thinly sliced

4 cups beet greens

2 cups olive oil

¼ cup cornstarch

1 cup basil

6 garlic cloves, peeled and chopped

½ cup canola oil

⅓ cup almonds

½ cup agave syrup

Sea salt to taste

½ cup pine nuts

2 tablespoons sea salt

Toss shallots in cornstarch until coated. Shake off excess cornstarch. Fry shallots in oil on medium heat until golden brown. Remove shallots, drain on paper towels, and immediately sprinkle with salt. Set aside.

4 garlic cloves, peeled and chopped

3 tablespoons Liquid Aminos Combine ingredients in a blender until well incorporated. Pour marinade over mushrooms and let sit for four hours or overnight if time permits. Set aside.

3 tablespoons lemon juice Approximately ⅓ cup olive oil Salt and pepper to taste Blend ingredients in a food processor until smooth, adding oil as necessary. Set aside.

Herb and Cashew “Ricotta Cheese”

Dill Pickles

3 cups raw cashews soaked in hot water at least one hour; drain before using.

6-8 small cucumbers (such as Persian or Salt and Pepper cucumbers), washed thoroughly

¼ cup lemon juice

6 cups white vinegar

Zest of 2 lemons

6 cups water

1 cup nutritional yeast

6 tablespoons sea salt

1 tablespoon sea salt (or to taste)

12 garlic cloves, peeled and chopped

1 teaspoon each fresh thyme, sage, parsley, and basil

1 bunch fresh dill Bring vinegar, water, salt, garlic, and dill to a rolling boil, remove from heat and set aside to cool. Put cucumbers and vinegar mixture into a tightly sealed container, allow to cool several hours and refrigerate overnight.

Blend ingredients in a food processor until smooth. Add small amounts of warm water as necessary. Fold in finely chopped herbs. Set aside.

Photo by Brianna Cline


tre e S Stat

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Where to From Here? The Local Food Movement 15 Years Later By Marion Nestle


edible San Diego

July-August 2017

Edible Communities began in 2002 with the launch of Edible Ojai (CA), a magazine that chronicled the rising interest in farm-to-table, local, organic, and natural foods. Since that time, the organization started by Tracey Ryder and Carole Topalian has grown into a revolutionary, award-winning media network that encompasses over 90 independently-owned and operated magazines and websites across the United States and Canada. In 2011, Edible Communities was recognized by the prestigious James Beard Foundation as “the voice of the local food movement.” As the organization celebrates its 15th anniversary, Marion Nestle looks back at how the local food movement has changed the way we eat and how the world (especially the U.S. and Canada) can best ensure— via political action and other means—a healthy and sustainable food supply in the years to come.


an it really be 15 years since Edible Ojai kick-started the Edible Communities contribution to the local food movement? Edible Communities has played such a vital role in the stunning changes that have taken place in the North American food world since the mid 1990s. At a time when global politics seems ever more intimidating and irrational, local food movements shine as beacons of empowerment and hope. By making food choices that support regional farmers and producers, we vote with our forks for healthier and more sustainable lives for ourselves, our children, our communities, and our planet.

At a time when global politics seems ever more intimidating and irrational, local food movements shine as beacons of empowerment and hope. I use the word “vote” advisedly. Choosing local food is an outright act of politics.

The easiest to measure are those counted by the USDA, starting with farmers’ markets. In 1994, there were 1,755; by 2016, there were 8,669. The USDA is mainly devoted to promoting industrial agriculture but has had to pay attention (if a bit grudgingly) to the growth of

I am a college professor and I hear all the time from students about how much they want to find work that will give meaning to their lives and help change the world, but how pessimistic they feel about whether this is possible in today’s political environment. They see what needs to be done, but don’t know how or where to begin.

local and regional food systems. It reports that about 8 percent of U.S. farms market foods on the local level, mostly directly to consumers through farmers’ markets and harvest subscription (CSA) arrangements. It estimates local food sales at more than $6 billion a year. This is a tiny fraction of U.S. food sales, but growing all the time. More signs of progress: Since 2007, regional food hubs, which the USDA defines as collaborative enterprises for moving local foods into larger mainstream markets, have tripled in number. The USDA finds four times as many school districts with farm-to-school programs as it did a decade ago. It even notes the number of farms selling directly to retail stores or restaurants. As for what seems obvious to me—the increasing value of local food to local economies—the USDA remains hesitant (hence: grudging). It admits that “local economic benefits may accrue from greater local retention of the spent food dollar” but is withholding judgment pending further research.

Begin with food, I tell them. They are too young to realize how much the food movement already has accomplished: a lot. The food system has changed so much for the better since Edible Communities began its journey. Here is my personal measure of its progress. In 1996, my New York University colleagues and I created undergraduate, master’s, and doctoral programs in Food Studies. Everyone thought we were out of our minds: Why would anyone want to study about food? But we got lucky. The New York Times wrote about our programs the week after they were approved. That very afternoon, we had students in our offices waving the clipping and telling us that they had waited all their lives for these programs. Now, just about every college I visit offers some version of a Food Studies program or food courses in fields as diverse as English, history, art and biology. Students see how food is an entry point into the most pressing problems in today’s society: health, climate change, immigration, the –isms (sex, gender, race, age), and inequities in education, income, and power.

The USDA partners with other federal agencies in a Local Foods, Local Places program aimed at revitalizing communities through the development of local food systems. These not only involve farmers’ markets, but also cooperative groceries, central kitchens, business incubators, bike paths and sidewalks, and school and community gardens. This program may be minuscule in federal terms, but that it exists at all is testimony to how effectively local food movements have encouraged the development of home, school, community, and urban gardens. The Edible Communities publications have both chronicled and championed all these changes.

Some gains of local food movements are easier to measure than others. One of my favorites: The New Oxford American Dictionary added “locavore” as its word of the year in 2007.

The first Edible publication was a simple one-color newsletter published in 2002. Edible San Diego’s first issue was printed in 2008.

One more measurable change: The increasing sales of organics. Organic

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edible San Diego


production, of course, is not necessarily local but it is very much part of the food movement. Its growth is remarkable—from about $15 billion in sales in 2006 to nearly $40 billion in 2015. As the Organic Trade Association puts it, “Consumer demand for organic has grown by double-digits nearly every year since the 1990s.” This has happened so quickly that the demand now exceeds the supply. My last example: In the summer, even New York City supermarket chains proudly display locally grown foods, usually defined as coming from within New York, New Jersey or Connecticut, but still a lot closer than California or Latin America, where much of the city’s food usually comes from.

“Call it Little Food,” he said, pointing out that “while it is still tiny in comparison with Big Food, it is nevertheless the fastest-growing sector of the food economy.”

Organic Program, food labels, menu labels and a host of food safety regulations. We need to do more than vote with forks to protect the gains of the last few years. We need to “vote with votes.” This means doing His concern was the need to consolidate basic politics. The most important strategy these gains, join forces and exert power at by far is to write, call, and meet with our the national level. Even in today’s political own congressional representatives or their climate, this can—and must—be done. I’ve staff. If one person does this, they might not seen local food movements in the United notice. But if several do, they pay attention. If many do, Real social change starts locally and builds from there. they pay more attention. Get friends to help. That’s why Edible Communities matters so much. They

are a force for strengthening local food movements, supporting community development and taking political action for a healthier and more sustainable future.

But the USDA has no idea how to measure the other critical accomplishments of the food movement. It is hard to put a number on the personal and societal values associated with knowing where food comes from and how it is produced. Some months ago in The New York Times Magazine, Michael Pollan complained that the food movement is barely a political force in Washington, DC, despite its having created “purchase by purchase, a $50 billion alternative food economy, comprising organic food, local food and artisanal food.”

States evolve over the years to increasingly converge with movements for organics, and also with those for better access to food and for health, food justice, environmental justice, food sovereignty, living wages and gender, racial and economic equity. We need to keep doing this, now more than ever. The congressional Freedom Caucus is doing all it can to revoke a long list of federal regulations, many of which deal with food. Its members want to do away with healthier school meals, the National

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July-August 2017

We often hear it said that “all politics is local.” Local food movements prove that point. So much can be done at the local level to strengthen food systems and encourage community action. Real social change starts locally and builds from there. That’s why Edible Communities matters so much. They are a force for strengthening local food movements, supporting community development, and taking political action for a healthier and more sustainable future. May they flourish!


Marion Nestle is the Paulette Goddard professor of Nutrition, Food Studies and Public Health at New York University and author of several books about the politics of food. For information, and follow her @marionnestle.

{Edible Reads}

Letters to a Young Farmer By Elaine J. Masters


ometimes you start at the end. In the final pages of Letters to a Young Farmer, celebrity grower, Mas Masumoto, speaks to his daughter about the harvesting craft, the same talk he received from his father. His ironic epiphany, “A new crop comes in every season, every harvest, every generation,” is the soul of this brilliant book compiled by the Stone Barns Center for Food and Agriculture. Farming is hard work, but while bending your back, your mind is free to contemplate. Thoughts may be full of planning the next season, where to sell, fixing the tractor, but the solitude of farming also allows for introspection. Between the rows, there’s a meditation and that connection to the work can be as nourishing as any harvest. A sense of grace permeates these pages as well. If you aren’t a farmer, you’ll start thinking about growing—no matter your age—to tap into that calm in these frenzied times. In Letters to a Young Farmer, three dozen farmers, chefs, writers, professors, immigrants, gardeners, scientists, activists, Native Americans, and even a Congresswoman, share their stories and lessons. No dry litany, these are passionate voices deeply connected to the earth. With an eye to the future, the letter writers’ hands are full of soil, necks brown from working in the elements or foreheads lined from incessant negotiations about farm issues. There’s no other compilation with such a breadth of knowledge, deep traditions, and forward thinkers involved in raising the food we eat. The independent farming population age is, on an average, just shy of 65. They are handing the shovel to the next generation with urgency. They’ve been so busy farming, as Ecumenical Franciscan Brother, Gary Paul Nabhan, says apologetically, “they’ve failed to look into the future while making a living and reminding the young that farming’s a spiritual calling as much as a profession.”

The urgency is not completely unselfish. The communal desire is to farm better and to sprout opportunities that might otherwise lie fallow. For example, the “manufactured contest” of big versus small farms, us versus them, is cratering as consumers demand fresher, locally grown, more unique harvests than agribusiness can provide. Maine Congresswoman Chellie Pingree finds hope in the voices of consumers who pelt her office with concerns about farm legislation. Across the country, people vote with their wallets. And farmers, even large farm operations, are paying attention. Revelations circle through each chapter. Young farmers must be, as Humanities Professor and author Raj Patel suggests, agronomists, veterinarians, microbiologists, soil chemists, geneticists and meteorologists. But, in between the rows, there’s also time for dreaming about new ways of doing things as San Diego’s own Cyclops Farms founder, Luke Girling, has discovered. His urban farmstead on borrowed acres in the midst of Oceanside is profitable, building new connections between chefs and the community and raising awareness about eating native vegetables and fruits. Alice Waters, Chez Panisse founder, cookbook author, and food activist, would approve. She writes that, “Taste will truly wake people up and bring them back to their senses and back to the land.” Letters to a Young Farmer is full of that awakening and we need it more than ever.


Elaine J. Masters is a passionate freelance travel and food writer, and media maven. As founder of, she thrives on variety from researching slime molds and fishing trends to traditional recipes and patent-pending wine techniques. Elaine hunts for stories, pictures, and video across the planet from her San Diego base. She’s an Associate Producer of the NPR Podcast, Journeys of Discovery with Tom Wilmer, has written for San Diego Home and Garden and other online publications. A scuba diving and seafood fanatic, Elaine agrees with Helen Keller that, “Life’s an adventure or nothing.”

July-August 2017

edible San Diego


Getting to know Culinary Director Teri McIllwain of Chandler’s Restaurant and Lounge By David Boylan of Lick the Plate I ’m excited to share the stories of the abundant culinary talent in San Diego with Edible San Diego readers. This month I had a conversation with rising culinary star Teri McIllwain, Culinary Director of Chandler’s Restaurant and Lounge at the Cape Rey Carlsbad, a Hilton Resort, which sits on eight prime ocean-view acres across the street from the South Carlsbad State Beach and the legendary Ponto surf break. The California Craftsman-style design is oriented to take advantage of breathtaking views at every vantage point. It’s worth checking out for both Teri’s amazing food and the spectacular views. Here are some highlights from the fun conversation I had with Teri. LTP: You are a San Diego native. Where did you grow up and what were your early culinary influences? Edible San Diego loves to see the conversation about good food happening across all media platforms including radio. Check out Edible Radio too. These podcasts produced by Edible publishers feature edible stories from local communities across the nation and Canada. 36

edible San Diego

July-August 2017

TM: I grew up in Spring Valley and Escondido in a family of four with three brothers. My mom was a great cook and we had regular dinners at my grandmother’s house nearby. I have great memories of her

Good Health Gardens roast chicken. I remember meals being a time for family to come together and I still feel that way about food. LTP: Tell me about your culinary road to Chandler’s. TM: I graduated from the San Diego Culinary Institute then worked as a personal chef, instructor at Sur la Table, then eight years at several properties at the La Costa Resort and Spa. LTP: I know you like to source locally when possible. Who are some of your go-to purveyors in San Diego?

From large backyards to small patios, we design and build beautiful vegetable and herb gardens

TM: Yes, I use local vendors as much as possible. We use Specialty Produce for our produce and Pacific Shellfish for our seafood. We use Bread & Cie for all of our breads and often source from local farms that include Go Green, Tutti Frutti Farms, Kong Thao, Be Wise Ranch, and The Garden of Eden Organics. [Editor’s note: Tutti Frutti is in Lompoc and Kong Thao is in Fresno.] LTP: Let’s talk music now. Tell me about your first concert, some memorable shows, and your dream concert lineup that could include three bands. TM: My first concert was Sarah McLachlan in high school. Some of my favorite shows have included Radiohead and Bob Dylan. The dream concert lineup is tough but I’d have to go with Depeche Mode, Duran Duran, and Disclosure. LTP: I’m always curious to know where chefs like to eat outside of work. Where would you go with $10 in your pocket? TM: I’m a big fan of Burger Lounge. LTP: How about going out big? TM: Jake’s Del Mar has always been a favorite for a nice night out with great views. LTP: Is there something you crave on a regular basis? TM: Yes, I crave sushi always and love Wrench & Rodent Seabasstropub in Oceanside.

100% Estate Grown, 100% Estate Produced andGrown, Bottled Produced and Bottled

SAN DIEGO RAMONA VALLEY WINES Zinfandel | Sangiovese | Malbec COUNTY WINES Cabernet Franc | Dry Rosé Zinfandel | Sangiovese | Malbec Cabernet Franc | Albarino Open for Tasting and Sales Open for tasting and sales Saturdays & Sundays 11-5 Saturdays & Sundays 11–5 910 Gem Lane, Ramona, CA 910 Gem Lane, Ramona, CA

LTP: OK, we will wrap this up with your last supper. You get a starter, main, and dessert. TM: Calamari, seafood pasta, and ice cream. Chandler’s Restaurant and Lounge 1 Ponto Rd. Carlsbad 760-683-550 David Boylan started hosting Lick the Plate on KPRI six years ago and can now be heard on FM94/9, KSON, and Sunny 98.1 in San Diego and on 93.9 The River in Detroit. His column also appears in The Coast News.

July-August 2017

edible San Diego


{Resources & Advertisers}

{Local Marketplace}


A unique farm-to-table dining experience at The Lodge at Torrey Pines. This intimate communal meal is on the terrace overlooking the 18th hole of the Torrey Pines Golf Course. Executive Chef Jeff Jackson and Chef de Cuisine Kelli Crosson present dishes carefully paired with wines. • 858-777-6635 •


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. $75 619-270-9670


Sunday Supper w/Josh Kemble & Urban Life Tables, Aug 20, 4-7pm; Dickinson Farm Stand & Tour, Sat, July 8 at 2-4pm (1430 E 24th St. National City, 91950); Farm Stand at Machete Beer House, Mondays, 7-9pm; Farm Stand at ChuckAlek Biergarten, alternating Tuesdays, July 11, 25, Aug 8, 22. • 858-848-6914 •


Come t o


Stay for


Win a one night only dining experience hosted by one of San Diego’s hottest chefs and featuring Dietz & Watson’s unique recipes. No purchase required. Sign up to win this exclusive dining experience at


Saturday, August 5 from 4 to 7:30pm, support coastal wildlife while enjoying small plates, beverages and desserts from dozens of San Diego’s favorite restaurants, breweries, wineries, farms and more. Animal encounters, live entertainment, silent auction, fun! For info and tickets go to

Sunday Farmers Market Farmers 46TH ANNUAL RAMONA JUNIOR FAIR LIVESTOCK Sunday Farmers Market Market unday Market AUCTION atFarmers theValley Valley Fort at the Fort at the Valley Fort at the Valley Fort

Saturday, August 5, support the youth of 4H, FFA and Grange by buying their high quality, locally raised beef, pork, lamb, goat, Open Every Sunday 10am to 3pm turkey, chicken and rabbit at a real auction! For buyer info, visit 3757 SouthforMission Road Fallbrook CA 92028the Auction tab at, or go here: http:// more info email: vendor info: or 760-390-9726 for more info email:

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

Open every Sunday Open Every Sunday 10 am to10am 3pmto 3pm

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:


July 22 and Aug 19. Saturdays at the Ranch, one day spa us on Facebook: Valley Fort Sunday Farmers Market vendor info: or 760-390-9726 and culinary advertures that “create a taste of the peace and

Valley Fort Sunday Farmers Market

tranquility in a beautiful, natural setting that everyone craves Follow us on Facebook: Valley Fort Sunday Farmers Market and needs.” Price includes 50 minute massage. Only about an hour from San Diego. • 877-440-7778 • ARTISAN AROMATHERAPY SKINCARE


Thurs, Sep 14 at the Port Pavillon on Broadway Pier, celebrate sustainability with tastings from environmentally conscious local restaurants, live music, Green Chef of the Bay competition, and stunning views of San Diego Bay.

July-August 2017


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 •


Sunday, 10-2 at Paul Ecke Central School, 185 Union St. off Vulcan in Leucadia. A big weekend farmers market with just about everything. Knife sharpening often. • 858-272-7054 •


Since 2011 in San Pasqual Valley, Sun 10:30am-3:30pm year round, rain or shine. Fresh, locally grown produce, pastured eggs, raw honey, plants, ready-to-eat & take home foods. 100% San Diego County producers. A traditional, old fashioned farmers market. Supports the preservation & restoration of Sikes Adobe Historic Farmstead. EBT/credit cards. I-15 at Via Rancho Pkwy, Escondido • 858-735-5311 •


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. 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 • 619743-4263 •


Small scale beekeeping and honey production with beehives placed on small family farms in northern San Diego County. Not-so-ordinary, locally grown produce and plants from a small, Rancho Penasquitos backyard family farm. Exclusive producer of “PQ Backyard Honey.” Find RFB in the Certified Producers sections of select local farmers markets. •



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 •

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 •

edible San Diego


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 •


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. 1430 E 24th St. National City, 91950 • • 858-8486914 •



Delivers organic produce to your door from family farms in Capay and San Diego and Imperial Counties, 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.” • • 800-796-6009 •

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). All accept EBT. PB and NP also accept WIC. Farmers market vendor training, Vendor 101 and 102. • 619-233-3901 •


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



Convenient midweek market. Wed, 3-6pm, fall/winter, 3-7 spring/ summer. Over 50 vendors in Carlsbad Village east of the railroad tracks. • • 858-272-7054 •


plant ingredients and packaged in old fashioned amber glass. Cleansers, toners, lotions, creams, masks, scrubs and face oils. All products 100% free of artificial fragrance oils. •

Sun from 10am to 3pm at the Valley Fort, 3757 S. Mission Road, Fallbrook. Great atmosphere, vendors and music. • skippaula@ • 951-695-0045 •


They support “organic regenerative agriculture which restores soil biodiversity, sequesters carbon, and efficiently grows crops without chemical fertilizers or pesticides.” Available at Whole Foods. •



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. For a really special experience, reserve a seat at the Artisan Table on Thursday nights. 11480 N. Torrey Pines Rd. • 858-453-4420 •

Made from naturally flavorful certified organic cream from their own cows without any gums, thickeners, additives, artificial ingredients or coloring agents, the true taste comes shining through in every creamy bite. •



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. •


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 • 760967-1820 • The only 7-day-a-week marketplace showcasing the region’s agricultural bounty and international tastes. Explore the 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 •


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 •

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 •


Specializing in designing and building home vegetable and herb gardens in San Diego County using beautiful and sturdy raised bed boxes and large and small clay ollas for ease of use and water conservation. Do it yourself anywhere, or get complete installation and soil delivery in San Diego County. • •




Family owned and operated. Stocks the most non-GMO and organic poultry feed choices in San Diego County, and canning supplies, horse feed and tack, livestock, pet food and supplies, hardware, clothing and more. 675 W. Grand Av. Escondido • 760-746-7816; 2762 S. Mission Rd. Fallbrook • 760-728-1150. •

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 •


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 • 760-745-6500 •


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 •


Handcrafted botanical skin products lovingly created with healing

Locally and Naturally Grown Heirloom Seeds


Family owned and operated since 1946. Find a coupon on page 21. Organic and natural products for your edible garden, trees, shrubs, flowers, succulents and everything you need for their care. Great selection of home canning supplies. 1019 San Marcos Blvd. off the 79 fwy near Via Vera Cruz • 760-744-3822 •

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 •

san diego seed company

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 •



{Local Marketplace}



Heirloom vegetable, herb and companion flower seeds. Grown sustainably and acclimated to our microclimates and soil conditions. At City Farmers Nursery, In Harmony Herbs, Mighty Hydroponics, Mission Hills Nursery, Progress - South Park, Ramona Hydroponics, San Diego Hydroponics, Summers Past Farms and Walter Andersen Nursery. • 414-797-3726 •

Woof ’n Rose Winery RAMONA VALLEY

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

Kitchen Need A Safe Facelift? Loving your new copper core cookware but not so much your kitchen walls? Time to spruce up with Safecoat. We are the healthy paint choice and have been for 30 years.


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); 760746-4769 (billing & dispatch)•


Educating the next generation of farmers, gardeners and homesteaders. Farming 101, Intro to Small Scale Regenerative Farming, runs July 8 to Aug 19. Check calendar for Monthly Open House Potluck, 4-9pm, donations accepted, $5 to partcipate,

San Diego Metro

Colorama Paint 619.297.4421 La Jolla

Meanley & Sons Hardware 858.454.6101 Safecoat - Building A Healthier World

July-August 2017

edible San Diego


{Local Marketplace} A true European style market

$3/slice of pizza from their outdoor pizza oven! Tours, field trips and venue rental. Visit their blog; • •

Science in Nutrition for Wellness. Now offering cooking classes! 4106 Sorrento Valley Blvd., San Diego, CA 92121 • 858-246-9700 •




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. • •


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

262 E. Grand Ave, Escondido

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 •


Innovator in paint and building products with reduced toxicity to preserve indoor air quality with a complete line of chemically responsible, nonpolluting paint and building products that meet the highest performance standards. • 619-239-0321 x110 •


On the westernmost boundary of Del Sur, Artesian Estates offers 39 executive-style, one- and two-story residences up to 5,687 square feet with unique architectural details and options, and exceptional craftsmanship by CalAtlantic Homes. A VIP list of interested homebuyers is forming now. For information and to register, visit • 949-751-8951


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 •

Operated by the Escondido Arts Partnership


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 •


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 it has a beautiful climate. Visit Escondido! •


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 •


Dedicated to growing Rhone grape varietals and vinifying and blending them in traditional and innovative ways. Open for tastings Sat & Sun, 12-6pm. Available for private events. 15404 Highland Valley Rd., Escondido, 92025 • 760-432-8034 •



Tuesday 2:30 - 6


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


California’s only fully accredited naturopathic medical school offers degrees in Nutrition and Culinary Arts, and a Master of

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 •


Features award winning red wines made from 100% Ramona Valley American Vitacultural Area (AVA) grapes, mostly estate grown. Try their flagship Estate Cabernet Franc. Open most Saturdays and Sundays, 11-5, and by appointment. Call ahead to allow them to give you good directions and to confirm availability. • 760-788-4818 •

Fresh, natural, organic & local beverages Visit us at one of our stores. Miramar: 8680 Miralani Dr.,Suite 135 Mon-Fri 8am-3pm Mission Beach: 3733 Mission Blvd. Every day 8am-3pm


240.246.5126 | Juicewavesd #JuiceWavesd #Sippinonzenandjuice


edible San Diego

July-August 2017

Submission info:

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 * 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 *#

Oceanside Morning *

Little Italy Mercato #*

Murrieta *

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

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


Pacific Beach

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

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

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

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

Serra Mesa #

Valley Center

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

1655 Euclid Ave. 5–8 pm 619-262-2022

Santee *#

3333 Sandrock Rd. 3–7 pm 619-795-3363

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

Clairemont # 3015 Clairemont Dr. 3–7 pm 619-795-3363

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

Liberty Public Farmers Market 2820 Historic Decatur Rd 2 – 7 pm 858-272-7054

Linda Vista *# 6900 Linda Vista Rd. 3–7 pm (2–6 winter hours) 760-504-4363

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

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

FRIDAY Borrego Springs 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 760-504-4363

Del Mar

Poway *

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

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 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

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

La Jolla Open Aire

Golden Hill #

Leucadia *

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

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

Santa Ysabel 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

*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 SDSU, Seeds @ City, and Valley Fort Sunday are certified by the County Agricultural Commissioner. Visit and click on “Farmer’s Market’s” for more complete information and links to farmers’ market websites.




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

NEW AT THE MARKET: Holbrook Gifts ∙ Saganaki by Meze ∙ Smoothie Rider ∙ Roma Express

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