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Good food. Good drink. Good read. • No. 31 • September-October 2015


Julian Station Malahat Spirits Sustainable Beer Chef Alberto Morreale Yasukochi Family Farm



HILLCREST FARMERS MARKET Find colorful squash this Fall at the Hillcrest Farmers Market Squash can be served fresh and cooked. they’re great for soups, grilling, baking and even fall inspired decor! CURRENTLY IN SEASON.


Your Sunday Funday at the Hillcrest Farmers Market Every Sunday from 9:00am-2:00pm University Avenue + Normal Street STAY TUNED FOR UPDATES:

September-October 2015




































Photo: Lyudmila Zotova


{Two Cents} Getting Real—Truth on the Table

Photo: David Pattison

You, dear reader, are a precious commodity. Believe me, you are someone every business wants to woo. It is unfortunate that the wooing often includes deception. Sad to say that this isn’t new. Some businesses have always employed lies to attract your business. But we’ve recently witnessed the unveiling of some very disheartening deception in our farm-to-table world. Cracks in our Camelot! As Troy Johnson’s recent article in San Diego Magazine (6/24/2015) so thoughtfully and eloquently pointed out, many restaurants and chefs are more than willing to fudge the truth to gain your business. It is unfortunate that it is at both your, our local farmers’ and honest restaurateurs expense. And for reasons that are specious at best. After all, while the farm-to-table movement is much talked about, most people are not driven by it. They just want some delicious food and are not truly concerned or knowledgeable about its origins.

Riley Davenport and John Vawter

This green-washing has been a dirty little secret in our sustainable, local food movement for some time and we all owe a debt of gratitude to Mr. Johnson for being bold enough to bring the problem into public discourse while at the same time being circumspect enough that lynch mobs didn’t seek revenge. Here are some comments that came to us from our Facebook followers: “The local restaurants that are lying need to be called out by name. I don’t want to go to a place that is lying about where the food is coming from.” “I’d like to see the frauds named, so I never support them. As a long time CSA client of Suzie’s Farm, I’m crushed they are quoted in this article as saying fraud results in cutting back their operations. Please name the ethical and honest local farm-to-table restaurants for our support and enjoyment.” “Instead of threatening to expose the frauds … why not take the positive approach and list all the places that are serving as much local as possible? The article lists a few of them, which is a good start. But listing the places that are trying to do the most good by local farmers is probably a much more positive [approach]and much easier to prove.” Creating a database of ethical restaurants is an admirable goal and I’m thinking about it. But it is also a moving target and a bigger job than we can soon tackle. Volunteers for the project?


But let us not throw up our hands in despair and give up the good fight. The term farm-totable may be sullied, but the reason for it in the first place is still very much alive. Our trust may have been abused but we know what we want—good local food and honest restaurants.

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

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edible San Diego

September-October 2015



Surf & Turf

drink. Good read.

• No. 30 • July-Au

gust 2015


Every effort is made to Riley Davenport, avoid errors, misspellings Executive Editor and omissions. If an error Britta Turner, comes to your attention, please let us know Managing Editor and accept our sincere apologies. Thank you. COPY EDITORS Doug Adrianson John Vawter Michelle Honig Riley Davenport

COVER PHOTO Chris Rov Costa

Chef Rob Ruiz Da-Le Ranch Local fishermen go to market Promise of aqua culture


John Alongé Edible San Diego Laurie Delk P.O. Box 83549 Robin Dohrn-Simpson San Diego, CA 92138 Aaron Epstein 619-222-8267 Amy Finley Erin Jackson Karen Kenyon ADVERTISING Britta Kfir For information about Lauren Lastowka rates and deadlines, Lauren Mahan contact Riley at Nikki Lyn Pugh 619-222-8267 Susan Russo Samantha Schmuck Lyudmila Zotova No part of this publication may be PUBLISHERS used without written Riley Davenport permission of the John Vawter publisher. © 2015 All rights reserved.

DESIGNER Good food. Good

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edible Communities 2011 James Beard Foundation Publication of the Year

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Jewels From My Grove persimmons, kumquats & blood oranges REFLECTIONS & RECIPES

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92088 September-October 2015

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{Tidbits} Bastyr naturopathic clinic announces patient service enhancements

“We wanted to avoid appointment waiting lists,” she adds, “which had been growing due to the popularity of the program. So this past summer we doubled our weekly

Boochcraft, a handcrafted artisan kombucha with a high alcohol content, is the brainchild of Adam Hiner, a familiar face in the San Diego sustainable food scene. (Hiner owns Eco Caters in Ocean Beach and was formerly co-owner of Local Habit in Hillcrest.) “My business partners Andrew Clark and Todd Kent and I are blazing the trail in Southern California,” says Hiner. “We are the first kombucha brewer to employ techniques borrowed from the craft beer industry, such as commercial pH testing, fining and carbonation controls.” The result is a consistent high-quality brew with all the benefits—healthy probiotics, vitamins and minerals— of traditional kombucha. The Boochcraft product line comes in high alcohol (7.0% ABV) as well as low alcohol (1.0% ABV) versions, each with six flavor options. It will soon be available at restaurants and retailers throughout San Diego County. “We are breaking down barriers by providing a healthy alternative for social drinkers,” adds Hiner. For more information go to

Photo: Janalyn Yanover

~Lauren Mahan

edible San Diego

September-October 2015

~Lauren Mahan

Bastyr University is one of only five accredited naturopathic schools in the US, and the only one in California. Current California law allows NDs to practice as primary care doctors, which includes diagnosing, ordering tests and providing

Putting the Booch in Kombucha


treatment using natural therapies and natural hormones. For more information, go to

Photo: Bastyr University

According to Associate Dean Joni Olehausen, who oversees clinic education, “Patients have the option of visiting our teaching clinic or a private practitioner. In the teaching clinic, advanced clinical students provide patient care under the supervision of licensed doctors.”

appointment slots and added five new exam rooms.” In addition, as of September, Bastyr is expanding its Practitioner Care program, so the clinic will have 8-10 faculty members in private practice on site and available to see patients. What hasn’t changed are Bastyr’s very affordable teaching clinic rates, which include discounts for seniors, students and military.

Julian CiderWorks Reclaiming Regional Apples

Photo: Julian CiderWorks

If you want proof of a grassroots return to our more natural medical heritage, look no further than Bastyr University Clinic, a naturopathic teaching facility in Sorrento Valley that is open to the public.

As their official grand opening date approaches this fall, Brian Kenner and the team at Julian CiderWorks are hard-pressed—literally—to get their apples fermenting and their new tasting room (located in a converted barn at 17522 Harrison Park Rd.) up and running. A relative newcomer to cider production, Kenner met local brewing pro Stan Sisson at a local brew supply store. Since Sisson had the knowledge and Kenner had the land—200-plus acres of prime Julian apple country—it was a chance encounter made in heaven and Julian CiderWorks was born. “Our goal is to strengthen the local brand by using only organic, Julian-grown apples,” says Kenner. He and his wife, Kathleen, have planted close to 30 apple varieties with the hope of “producing as many different ciders as possible each year, using various apple varieties.” Julian CiderWorks also plans to source apples from smaller Julian apple farmers, in order to add more variety to the mix while supporting local growers. For more information, visit ~Lauren Mahan

Why do these savvy business owners advertise in this magazine?

Good food . Good drin

Surf & Turf

k. Good read . • No. 30 • JulyAugust 2015

Michael Varbaek & Diane Haworth

Chef Rob Ruiz Da-Le Ran Local fisherm ch en go Promise of to market aquacultu re

Rancho Santa Fe Farmers Market “We began advertising in Edible San Diego many years ago and have had a fantastic business relationship with them. The support for our business not only in the print issues, but on their website and Facebook is fantastic. We attribute much of our growth to their marketing efforts and support of our business. Our farmers market has quadrupled in attendance this past year and continues to grow every week. Edible San Diego consistently goes the extra mile. They take a personal interest in us as advertisers, even assisting us with the design and layout of our ads. Their ‘New Issue’ launch parties held at featured advertisers’ venues give us an opportunity to meet other advertisers and support their respective businesses as well. Edible San Diego really exemplifies the concept of ‘shop local, support local’ and we are proud to be a part of the Edible family.”

Superlative quality, cost-effective rates, great community reach, personal service. Join our community of readers and advertising partners. For more information contact Riley Davenport 619-222-8267

Mel Lions

Dave Rudie

Ashlie Rachelle

Wild Willow Farm & Education Center

Catalina Offshore Products

Da-Le Ranch

“We are proud to be a part of the Edible San Diego community. Because of our longstanding print ad we continue to attract new and loyal customers who share our passion for local and responsibly-sourced food. Inclusion in Edible’s Close to the Source blog and regular promotion of our company on Edible San Diego’s social media also has helped to increase our brand’s visibility. Riley and John and team are always looking out for our best interest and it is an absolute pleasure to work with them.”

“Ever since Edible San Diego became part of our growing small family farm, our name and brand recognition has exploded exponentially. We have been loyal advertisers for four years and at least 40% of our clientele have seen our ad in Edible San Diego. We’ve reached more people interested in supporting local and sustainable farms than ever before. John and Riley have been great to work with—treating us like family, going above and beyond to help us. Edible San Diego has our business for life.”

"Edible San Diego is the media hub of the local food movement. Whether you’re looking for fabulous food with a local flare, or seeking ways to connect with others who share your passion, or wish to deepen your relationship with food, Edible San Diego is the go-to resource, especially if you want to drive these customers to your door. One thing I know: our city tastes better because of Edible San Diego!”

{Tidbits} Iron Fist Brewing: Transforming a working man’s drink into family crafted art

While San Diego is notably a highly competitive craft brew market, Iron Fist brewmaster Brandon Sieminski’s experience as a new entrant has been surprisingly pleasant. “It’s not unusual to sit down with other brewers and have a beer together,” he points out. “We’re all in it for the same reason.”

But camaraderie aside, the San Diego craft brew scene is a highly dense and respected industry that demands excellence. “The bar was set high from the get-go,” Brandon recalls. “We had to come up with a unique marketing approach. So we decided to offer an artistically crafted beer at a fair price, now available in an up-and-coming downtown neighborhood in the new Mercado del Barrio. Even with some of our more pretentious beers, it’s still just beer at the end of the day.” Visit the new Iron Fist tasting room in Barrio Logan at 1985 National Avenue. Or visit

Photo: Iron Fist Brewing

Iron Fist Brewing started out in 2007 as a home hobby project for the Sieminski family. For an extended family that has always appreciated good food and good drink together, home craft brewing was a natural next step that eventually morphed into a family craft brewery in Vista. for more information on products, tours and distribution. ~Lauren Mahan

Turning food deserts into community salad bowls residents have no access to fresh produce or even grocery stores, exist right here in our own backyard.

When we think of impoverished communities without access to nutritious food, we tend to think of underdeveloped countries. But according to Paul Watson Jr., CEO of Global Action Research Center (ARC), these urban food deserts where

“The Ocean View Growing Grounds in Southeast San Diego is Global ARCs very first project in partnership with UCSD,” says Watson. “It’s a community garden and learning center where UCSD provides sustainability science and technology so that residents can learn to maintain it on their own.” Based on a student project that identified over 800 vacant lots throughout San Diego, they approached one of the

property owners, Harold Georgiou, a UCSD alumnus whose property had been a vacant lot for at least 20 years. Georgiou, who agreed to lease the lot to Global ARC for $1 a year, has since become one of Global ARC’s biggest supporters, later commenting that “it went from urban blight to a real jewel, almost overnight.”* Global ARC is part of the state-wide UC Global Food Initiative, which aims to put the world on a path toward sustainability and better nutrition. For more information, go to ~Lauren Mahan

Novices and pros welcome at North Park’s The Homebrewer Their location may be unassuming (2911 El Cajon Blvd., San Diego). But The Homebrewer offers hobbyists a selection of resources that can’t be found at most other brew supply stores:

per month), as well as intermediate and advanced classes on how to brew beer, cider and even kombucha. (To register, go to or call 619450-6165.)

Hard to find grains and malts: The Homebrewer carries hard-to-find malts like Golden Naked Oats, plus other specialty malts. Knowledgeable sales staff: Every member of The Homebrewer’s sales staff is an experienced brewer in his or her own right with extensive hands-on knowledge.

Tasting room: The Homebrewer’s walk-in tasting room (closed Monday) features onsite-produced beer available for purchase. Photo: Mike Mahan

On-site resources: In addition to a homebrew library, The Homebrewer offers monthly workshops for beginners (twice 6

edible San Diego

September-October 2015

“We’re honored to share our passion for homebrewing with our clients and their families,” says owner George Thornton. “We do our best to make the homebrewing process exciting, enlightening and productive.” ~Lauren Mahan

The Wedge Escondido Tamale Festival Artisanal Cheese Festival Sat. Nov. 14 • 10:30-4:30 Sat. Nov. 7 • 1-5 pm Grand Ave, Downtown Escondido

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A Foodie’s Dream Join us in Tecate, Mexico, for a farm-to-table dinner at La Cocina Que Canta culinary center. Savor six gourmet courses by six of Baja’s finest chefs, paired with Guadalupe Valley wines and regional craft beer. Roundtrip transportation from San Diego provided.


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September-October 2015

edible San Diego


{Local Talent}

Alberto Morreale and Farmer’s Bottega By Karen Kenyon Photography by Chris Rov Costa


edible San Diego

September-October 2015


hen Chef Alberto Morreale tells you about his new restaurant, his dark eyes hold light. Finally a dream has come true. From a childhood in Italy (Palermo in Sicily), he brings part of the Italian countryside, the skills learned at culinary school in Milan and his interest in world food, to his new venture—Farmer’s Bottega, a farm-to-table restaurant in Mission Hills.

After those ventures he says “I wanted to invent my own style, to use my talent.” He worked for some time at William Sonoma as a chef and even did cooking segments on Channel 10. Opening Farmer’s Bottega was an opportunity to create a new restaurant in Mission Hills where he felt the neighborhood would welcome the healthy and international cuisine. “We were a success the minute we opened,” he says.

reminds him of his grandmother’s aprons. While organic food is appreciated currently in the United States, Morreale says, “In those early days in Italy, everything was organic. You grew food in your backyard—zucchini, basil, eggplant, tomatoes. There was no word for farm-totable. Now I spend a lot of time finding healthy, organic produce from local farms, as well as cage free, hormone free meats, also local if possible.”

Morreale loves to create innovative dishes. For Chef Morreale it’s all about the art His oxtail ravioli is the most popular dish of food and blending cultures. Part of And his cooking skills are also important at Farmer’s Bottega, with wild boar risotto his desire to come to the United States at home, where he often lets his 7- yearwas the fact that “the old daughter cook United States is the with him. “She loves “In those early days in Italy, everything was organic. You grew food in only place where I our garden at home. can find all kinds your backyard—zucchini, basil, eggplant, tomatoes. There was no She takes care of the of food—Chinese, herbs.” The family raises word for farm-to-table. Now I spend a lot of time finding healthy, Argentinian, Peruvian, jalapenos, zucchini, Mexican. Flavors can be organic produce from local farms, as well as cage free, hormone free strawberries, apples, combined, for example, meats, also local if possible.” pears and avocados. Mexican infused with “Cooking is great to Italian or French.” do together,” he says. and black squid ink risotto not far behind. “Eventually,” he said, “I want to have a real When his path as a chef began in Palermo, But Morreale is more than a culinary farmhouse.” Morreale was only 15. He took a summer artist; he is drawn to designing décor and job helping out in a kitchen. An older cook uses his passion and skills to discover and The light in his dark eyes softens. “That took him under his wing and taught him reclaim materials to create a unique look. will be my paradise. But now, I want to the basics of Sicilian cuisine (Mediterranean This includes a recycled butcher block bring back Italian American comfort cuisine of fish, olive oil and Arabic foods counter, a 40-year-old table-top found food, with a twist.” And, he adds, “Food like couscous, for example). in the ocean, the insides of wine barrels is art!” to create the light fixtures and old fence “From then on I wanted to learn all I could.” material to create the bar. Above the bar a Karen Kenyon is a freelance journalist, poet, and A major turning point was his immigration author of three books. She has written previous sign reads: to the United States a few years later at stories for Edible San Diego and wrote Food articles “A family of artists all participating age 22, in 1995. He arrived in San Diego for three years for the San Diego Union-Tribune. in the execution of bringing our to work in his cousin’s restaurant, Osteria For two and a half years she wrote about ethnic community the best quality food we can neighborhoods in San Diego and focussed on Panevino. “There I was a line cook, find. We love our jobs.” restaurants for the Los Angeles Times. She teaches working on appetizers and salads.” But writing at MiraCosta College and UCSD-Extension. Morreale had bigger dreams. Before long Placed around the restaurant, helping to he was opening his first restaurant in the create that vintage farmhouse look is a San Diego area, Il Mulino (the windmill) treadle sewing machine and even a large in Poway; and later, Cafe Milano in La Chef Morreale’s recipes are on pages wooden radio. He’s included floral fabric on Jolla and Blue Mezzogiorno in San Diego. 10 & 12. chair seats in red, purple and dark blue that His desire to be innovative continued.


September-October 2015

edible San Diego


Short Ribs At Farmer’s Bottega, these flavorful, tender ribs, reminiscent of family Italian cooking, are served over warm, steamed polenta. This dish is

shown here with optional fried onions. Find the recipe for the onions at Serves 2.

4 boneless short ribs

Preheat oven to 350°.

¼ cup flour

Chop onion, celery and carrot into 1-inch pieces. Mince garlic. Set aside.

2 tablespoons canola oil

Dredge beef in flour seasoned with salt and pepper. Shake off excess flour.

1 large onion 1 large carrot

Heat Dutch oven or other oven/stovetopsafe deep pan over high heat until hot. Add oil and immediately add beef. Brown beef till all sides are golden brown. Remove

1 celery rib 3 garlic cloves 1 cup red wine 1–2 cups chicken stock 2 tablespoons tomato paste 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 bay leaf Salt and pepper


edible San Diego

September-October 2015

beef from pan, then add onion, carrot and celery. Reduce heat to medium and add garlic. Sauté till vegetables start to brown. Add wine and reduce by half. Add tomato paste, chicken stock, thyme, rosemary and bay leaf. Return beef to pan, cover tightly and place in oven. Cook for about 2 hours or until beef is tender, but not falling apart. Remove beef, strain vegetables and discard. Return liquid to pan and reduce until desired consistency. Season sauce to taste. Serve over polenta, spaetzle or noodles.

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Ramona tasting room open Sat & Sun 11am - 6pm



Fresh Local Seafood on the docks in Point Loma


1403 Scott Street, San Diego 619-222-8787

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September-October 2015

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Fried Green Tomatoes At Farmer’s Bottega, fried green tomatoes are served on a bed of arugula with bright, summer cherry tomatoes. Serves 4. 4 large green tomatoes ½ cup milk 1 cup all-purpose flour ½ cup panko breadcrumbs

edible San Diego

¼ teaspoon ground black pepper 1 quart vegetable oil for frying Slice tomatoes into ½-inch-thick slices. Discard the ends.

2 eggs


2 teaspoons coarse kosher salt

September-October 2015

Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix panko breadcrumbs with salt and pepper on another plate. Dip tomatoes

into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in panko to completely coat. Pour ½ inch vegetable oil into a large skillet, then heat over a medium heat. Place tomatoes into the pan in batches of 4 or 5. Do not crowd the tomatoes; they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Award-winning estate-grown wines.

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September-October 2015

Sponsorship opportunities available

edible San Diego


{On The Road}

Wynola: More than just a stop en route to Julian By Robin Dohrn-Simpson Photos by Chris Rov Costa


edible San Diego

September-October 2015


ulian Station is neither in Julian nor an actual station. It is the hub of Wynola, three miles outside of Julian and was once a boarding house, store and post office. Later it became an apple packing plant and cider house in the early 1940s. Wynola might be a tiny blip on the map but it’s a friendly and welcoming place worth a stop, look and see. Julian Station has numerous boutique shops, antique stores and local art galleries; four different wine, beer, mead and hard cider tasting rooms; and a yoga and learning arts center keep this place constantly bustling. “We were looking to move from Ocean Beach out to the back country and the owners of this building made us an offer we couldn’t refuse,” said Albert Lewis, of the roundabout way he and his wife, Lydia, took from the city to the country. “I had a couple of businesses in town, but we just felt we wanted to be in the countryside.” So they took the risk and moved their family

to Wynola. Today, they have transformed the original apple packing facility into a successful backcountry public market with a mission of facilitating fun and making memories and dreams. “I love the Station, but my real passion is winemaking,” Albert says. “We’re in the process of getting bonded and licensed. We should be ready to open our tasting room in the fall. We’ll also sell our Hemp Love Chocolate and Righteously Raw Eclipse organic and local chocolate.” Besides featuring his own wines, Albert plans to offer other local wines for wine tasters. Julian Hard Cider anchors the front of the market with its new tasting room. If you haven’t noticed, there is a cider revival sweeping the country and this business was on the forefront of its rebirth. Besides apple flavor, this extremely popular and successful cidery features cherry, blueberry, blackberry and apple pie flavors. You really have to taste them to see how good they are, and to take heed of the sign on their door, which says that cider cures excessive nagging, poor choices, bad hair, acute and chronic whining, selective hearing, ignorance and shortsightedness. Another revival is mead, the oldest alcoholic beverage, dating back many

thousands of years. Golden Coast Mead, out of Oceanside, has a tasting room in Wynola offering their locally fermented mead. It was referred to in the Bible. It has even been thought of as medicine,” Frank Golbeck, co-owner of the meadery says with an animated smile on his face, reflecting a huge passion for his business. “Even Beowulf drank mead after slaying the monster known as Grendel, in the Old English epic poem.” Frank laughs. “Shakespeare, Chaucer and Tolkien all refer to mead in their writings. We’re just bringing it back to the modern world.” They offer four different flavors: Sour, O.B. Dry, Speak Easy and California Oak. Some say this light and refreshing drink starts like a beer and ends like champagne. “It is definitely sunshine and flowers in a glass,” Frank says with a sly smile on his face. Want a cold beer? The Cooler Tap and Tasting Room is a relaxed beer pub with a welcoming patio covered with red umbrellas. They feature locally crafted beers such as Stone, Nickel and Julian Brewing Ales. Inside the market is Mr. Manitas Taco Bar and Fruteria. This 1940s food counter is a replica of food stands that you see down in Mexico with corrugated metal siding. They

Top right to bottom left: Paul Thomas of Julian Hard Cider, Golden Coast Mead on tap, Mr. Manitas pork tacos, Julian Station sign post. Overleaf: inside Julian Station

September-October 2015

edible San Diego


offer organic (when possible) and locally sourced ingredients for their barbecue

kitchen. He’s friends with the farmers and even helps the kids at school eat better. He makes the best apple salad, carrot cake and crème brûlée in the whole world. I wish I could eat those every day. I want to be a chef like Jeremy when I grow up.” Join Jeremy on Friday, September 11th for a special pairing dinner called “As Local as it Gets”. Reservations can be made at

taco bar, salsa bar and other Mexican favorites. Try their smoothies, acai bowls or homemade popsicles while enjoying live music on the outdoor patio. Cook Pigs Ranch has a retail location here also. Owner Krystina Cook believes in her pigs. She allows them to be pigs and roam the pasture foraging for food. In addition, they are fed a special organic, non-GMO grain feed that is easily digestible. Cook pigs are never given hormones. Stop by on your way in or out of town to purchase premium-quality, locally raised heritage pork. You can get small amounts of pork and if you’re lucky, some sausage too. No visit to Wynola is complete without a visit to Jeremy’s on the Hill. Chef Jeremy Manley has been working in a kitchen since the age of 10. It wasn’t a surprise that after high school he headed to San Francisco to study at the world famous Le Cordon Bleu College of Culinary Arts. In March 2008, Jeremy was ready to start his own adventure opening Jeremy’s on the Hill.

Jeremy’s is a destination restaurant luring guests from the seaside to the countryside, via Chef Jeremy’s unique and tasty creations. It’s working! He constantly changes his menu to feature seasonal produce.

Robin Dohrn-Simpson, who spent many years in the travel industry, has called San Diego home for over 30 years. For her, it’s all about food, wine and travel. She loves to explore, be it backroads, main roads or other countries. She has traveled extensively to over 70 countries, taken multiple cruises, lived in Brazil, and yet always returns to San Diego. And, she’s

Not to be outdone, her 7-year-old son, Connor, chimes in “Chef Jeremy is the coolest. He lets me watch him in his

never seen a vineyard that she didn’t want to visit!




La Mesa Lumber


Chase Bank


Old Police Station


September-October 2015

Von’s Shopping Center (La Mesa Springs)


edible San Diego

City Hall




Farmers Market


We bring the farm to you.



Fruits & Vegetables • Herbs & grains Flowers • eggs & cHeese Fire Station Library/ #11 Post Office rare Finds and Hot Food • 22nd year oF operation •


Police Station




Fridays are FRESH in La Mesa!



“The local heirloom tomato BLT with avocado and the house garlic fries are my favorite,” says Carmen Micheli on a visit from Temecula with her children. “Oh and the Julian Apple Salad. I always love the local selection of wines and beers.

A new eatery, bar & bakery with artisan breads, small production wines, craft beers, cheeses, cured meats and specialty groceries produced by craftspeople from the Pacific Time Zone.


This fall, when you head out to Julian for Apple Days and other fun events in San Diego’s back-country, make Wynola a stop on your itinerary. And save space for a dinner at Jeremy’s. Tell them Connor sent you.

Union Bank

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September-October 2015

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Cool Beans

5 new shops that are shaking up San Diego’s coffee scene By Erin Jackson

Holsem Coffee


Inventive coffee creations, like cold brew with homemade flavored milks, espressogelato shakes and lattes with strawberry puree and vanilla malt powder, make this high-design coffee shop and small-batch roaster perfectly at home in North Park. Seven different proprietary roasts are offered daily, each with a different flavor profile, ranging from the toasty house blend to jasmine-scented Yirgacheffe. If all the chairs are spoken for, sit at the counter for a ringside view of the action.

Comfortable seating overlooking Faultline Park and a drink menu that conquers both early morning and late night caffeine cravings boost the appeal of this East Village coffee shop that brews beans from Houston’s Katz Coffee, plus a featured monthly guest roaster. During the daytime, refuel with a cappuccino served with animal crackers; at night, try an espresso cocktail, like the Peanut Caramel Cream (Stoli salted caramel vodka, Tres Leches liqueur, iced coffee and Belching Beaver Peanut Butter Stout foam).

2911 University Ave. San Diego, CA 92104 619-546-8542

1429 Island Ave. San Diego, CA 92101 619-234-0808

Bean Bar

Mad Fix Coffee

This semi-industrial shop near the Central Library is a great spot to kick back with a book and a coffee made with beans from 49th Parallel, a Vancouver, BC-based roaster. On Saturdays from 10am-2pm., patrons can sit at the slow-bar and sip a variety of thirdwave drinks—including cold brew cocktails, cold brew on nitro, and Aeropress coffee— while chatting one on one with a barista.

Service at this coffee shop tucked away in a cozy cottage in Little Italy is so sweet you might not need sugar. Beans provided by Caffe Calabria and Swell Coffee Roasting Company are transformed into an array of hot and iced drinks, ranging from classics to craveable new concoctions, like the Love & Aesthetics, a Vietnamese iced coffee-inspired beverage with cardamomspiked sweetened condensed milk, espresso, and iced coffee. Bonus: deepfried delights from Nomad Donuts are delivered every day (except Tuesday).

1068 K St. San Diego, CA 92101 503-358-8554

WestBean San Diego’s coffee cred score got a big boost when this local micro-roaster opened their first brick and mortar coffee shop downtown. Highlights include smooth and strong cold brew on tap, luxurious salted caramel lattes crafted from housemade syrup, a pour-over bar, and spot-on flat whites. When in doubt, opt for the Kryptonite, fresh mint-infused cold brew with brown sugar simple syrup and cream. 240 Broadway San Diego, CA 92101 619-709-3232 18

edible San Diego

Tips for Brewing a Better Cup at Home Use fresh beans. Older beans have a flat, stale taste. It’s best to use beans within two weeks of their roast date. Keep your beans in a cool, dry place. Storing beans in the fridge or freezer will impart unpleasant flavors. Use filtered water. Coffee is 98% water so clean, filtered water is a must. Get a scale. Weighing the coffee grounds and water is essential to creating a wellbalanced, consistently flavorful beverage. Talk to your local barista. We love talking to people. Most baristas will share their preferred recipe or give tips on how to bring out the best in the beans you brew at home. ~Matt Barahura, Manager of James Coffee Co. and San Diego Coffee Network Event Coordinator

621 W Fir St. San Diego, CA 92101 619-362-1648

Erin Jackson is a food writer/ photographer who is passionately committed to hunting down San Diego’s best bites. She shares her finds in several local publications, including DiningOut San Diego, Thrillist, and Edible. Don’t visit her blog ( unless you are prepared to get very hungry.

Photo: Chris Rov Costa

Holsem Coffee Rose Latte.

September-October 2015

September-October 2015

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San Diego Wine Comes of Age By Aaron Epstein

With the increasing success and repute of San Diego regional wines, we are beginning to see them in local restaruants. We found McCormick Ranch Vineyard Carignan at The Rose Wine Bar and Bottle Shop with a menu featuring locally sourced food. The Rose also carries Vesper Vineyards and Vinavanti wines. Photo: Chris Rov Costa


edible San Diego

September-October 2015


hat makes a great wine region? Is it history? Quality? Recognition?

By any of these standards, San Diego is clearly on the path to greatness. Not only the first part of the Golden State to be settled by Europeans, this soil was also the birthplace of California winemaking. Wine has reportedly been produced in San Diego County since the year 1774. Yet ironically, despite a generally high level of support for local agriculture, San Diegan wine lovers themselves have in recent years been among those most skeptical of local bottlings. When it comes to wine, San Diego has long ceded the glory to regions farther north. While the majority of wine sold in San Diego restaurants comes from California, very little of it hails from within our own county lines. Even in recent years, as the eminence of some San Diego wineries has grown nationally—and begun to spread to other countries—many San Diegans remain unconvinced. In June 2014, Lettie Teague, wine columnist for the Wall Street Journal, wrote, “While San Diego, the eighth largest city in the U.S., is famous for its craft-beer scene and year-round perfect weather, its wine and food have never been considered first-rate. But that’s changing fast.” And in truth, the evolution seems to be picking up speed. Although Teague’s focus was on the rapidly developing San Diego restaurant scene, the same could be said for local winemaking. As Jon Bonné reported in the San Francisco Chronicle in August 2013, San Diego County “harvested 752 acres of wine grapes last year, nearly double from the previous year, and produced a crop worth $5.53 million, according to the county agriculture department, more than fivefold the crop values of previous years.” Later that same year, Bonné named Vesper Vineyard’s 2011 Highland Hills Vineyard Alcalá one of the best 100 wines produced on the West Coast. In, 2014 he listed Los

Despite the relatively modest size of the San Diego winemaking community, as compared to Sonoma County, for example, or Santa Barbara, it harbors immense passion, creativity and dedication. Pilares’ 2013 Sparkling Muscat, also from San Diego County. Despite the relatively modest size of the San Diego winemaking community, as compared to Sonoma County, for example, or Santa Barbara, it harbors immense passion, creativity and dedication. Throughout the county, wineries are banding together to strengthen San Diego’s presence on the wine map. And as they succeed at spreading the word, local resistance is finally crumbling. Numbers alone tell the tale. There are now enough wineries in San Diego to support numerous trade organizations, including San Diego Urban Wineries, which at the time of writing was preparing to release the second iteration of their Urban Winery Passport. (The inaugural edition was released in June 2014 and expired at the end of the following May. For $50, it was redeemable for one tasting at each of 13 member wineries.) The passport and the group itself have had significant impact on the local public’s perception of San Diego wines. Eric Van Drunen, its president, says, “The passport has been a great way to get people to try different urban wineries, and also understand there is a whole scene going on, rather than just one or two outliers. The mental tie-in with craft brewing and distilling and the realization there is an overall craft beverage scene is important.” Van Drunen and his wife, Clara Brinkmeier, also own and operate the winery Vinavanti, which they’re relocating from Sorrento Valley to a street front location in Hillcrest. Their move appears to be a sign of progress: Not only is their new site quadruple the size, but it will also

contain a full-service kitchen. Van Drunen is both candid and optimistic about the local wine skepticism. Farther from downtown San Diego, in the Ramona Valley, another small set of winemakers joined together in 2006 to take on the county’s permitting laws. The ordinance committee for the then-newly formed Ramona Valley Winery Association believed that outdated laws served as a major hindrance to small wineries. At the time, there was only one license type allowing for on-site wine sales for wineries in unincorporated, agriculture-zoned land such as the Ramona Valley. No distinction was made based on production quantities or tasting room size; the costs were the same whether a winery sought to build a small space for intimate tastings or one large enough to host weddings. While it took five years for the Ramona Valley Winery Association to achieve its goal, there are now four tiers of permitted wineries in the region. Carolyn Harris of Chuparosa Vineyards, who is a founding member of the ordinance committee (and an attorney by day), explains, “Today’s San Diego wine drinker has no memory of the significant production of quality wines produced in the county before the vines were pulled out during Prohibition. Our job now is to let the wines speak for themselves and create a new generation of local wine lovers—one at a time.”


Aaron Epstein is a writer and stay-at-home-dad who has traveled the world to work in almost every aspect of the wine industry. In addition to Edible San Diego, his writing has been featured in Riviera San Diego, Wine Folly, and Grape Collective. He also helped found Le Metro Wine wine club. Aaron was proud to be included in Imbibe magazine’s list of “75 People, Places, and Flavors that will shape the way you drink in 2015.” Aaron is currently on hiatus as he and his family spend a year in China. Follow him at and TrailingToddler. com or @TheWinedad on Instagram or Twitter.

September-October 2015

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The Maverick. San Diego’s First Organic Wine By John Alongé


“We had already been practicing natural winemaking techniques at Vinavanti for some time,” Eric says, “but I wanted to take it to the next level and produce a San Diego County wine that was completely organic and could be certified as such.” He contacted Tom and Mary Page, who in 2008 had added 200 grapevines to the array of vegetables growing on their farm. Both the farm and the vineyard are certified organic by the CCOF. Half of the grapevines they planted are Malbec and the other half Petit Verdot. “We were hoping that someone would eventually come along and want to do something with those grapes,” Tom says. In 2011 and 2012, he and Mary experimented by making wine from them for their own consumption. Once Eric contacted the Pages, the stage was set for the cooperative venture. At the harvest in 2013, the grapes were hand sorted. Eric took whole clusters of Malbec and Petit Verdot and placed them in 80-gallon fermenters, covered tightly and sealed with an airlock. After two weeks of this whole-cluster carbonic maceration, the fermenters were opened and the grapes crushed and destemmed into a small, open-top fermenter. No sulfites were added and there was no yeast inoculation, only natural fermentation from native

Photo: Chris Rov Costa

hen local winemaker Eric Van Drunen, owner of Vinavanti Urban Winery, set out to make a fully organic San Diego County wine, he first needed to find a source of locally grown wine grapes that were certified organic. Certified organic foods are produced according to federal standards set by the USDA National Organic Program and certified by the California Certified Organic Farmers (CCOF). Eric’s search of the CCOF online directory yielded only one potential candidate locally: Page’s Organics, well known in Ramona for their distinctive “Killer Tomato Organic Farm Stand” signs.

Eric Van Drunen

yeasts. The must was pressed the next day, then the wine was cellared in Flextanks and ultimately bottled on August 3, 2014. It is completely unoaked, unfined, unfiltered and certified organic. The process was repeated in 2014 and that wine is now in tank. Going forward, Eric plans to continue producing The Maverick every year with grapes from Page’s Organics. His involvement in the project now includes a certain amount of vineyard management. The Maverick is available exclusively at the Vinavanti Urban Winery tasting room for $27 a bottle. For additional information, visit


John Alongé’s latest book, The Complete Guide to San Diego County Wineries, is being published locally by Georgian Bay Books. John can be reached at

September-October 2015

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Malahat Spirits Co.: Leading the Pack Back from Prohibition By John Alongé

Photos by Lyudmila Zotova


ith the explosion of boutique wineries and craft breweries taking place in San Diego County, it was inevitable that an emergence of local artisan distilleries would follow suit. Since Prohibition ended in 1933, only a handful of commercial stills had been established in Southern California. Now, a new wave of dedicated distillers 24

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September-October 2015

has sprung up in San Diego, producing a wide selection of handmade spirits. Leading the way in quality and innovation is Malahat Spirits Co.. Malahat was founded in 2012 by Tom Bleakley, Ken Lee and Tony Grillo, three friends with diverse business backgrounds and a shared passion for high-quality spirits and cocktails. Ken had dabbled

in some home winemaking and Tom had experimented a bit with home brewing. The craft distilling movement was just gaining momentum in the United States and the trio thought they could bring something new to the table. “We wanted to do something fulfilling,” Ken says, “something tangible and long lasting.”

A search in the archives of the San Diego Historical Society unearthed an article on Coast Guard activities related to Southern California’s notorious “Rum Row” during Prohibition and a vessel known as “The Queen of Rum Row”: the Malahat. A brand was born. Tom describes how the project started to take direction: “Starting with rum was a natural for us, since all three of us love it. Heck, Tony’s from Puerto Rico! We also felt that the rum category was underserved in the market and that no one had yet paid serious attention to it, so we saw opportunity there. When we spoke to anyone about spiced rums they had tasted, they would say that they liked the idea but were generally put off by the artificial quality of the flavors. This gave us the idea of starting with a white rum then diversifying from there. We also planned to make whiskey, but knew we would need time for substantial barrel aging before being able to bring it to market.” After many months spent conceptualizing, the three partners incorporated in 2012, then spent several more months on a location search. “We looked at the East Village as well as other San Diego neighborhoods, but there were a number of permit and infrastructure issues,” Tony explains. “The Miramar area was already

home to a number of breweries and the industrial-type spaces there were more suitable to our needs, with plenty of square footage and lots of ceiling height.” The partners agreed that they wanted a strong local connection for their brand, a name intrinsically tied to San Diego, so they searched local library records looking for references to the history of commercial distillation here and came up empty. However, a search in the archives of the San Diego Historical Society unearthed an article on Coast Guard activities related to Southern California’s notorious “Rum Row” during Prohibition and a vessel known as “The Queen of Rum Row”: the Malahat. A brand was born. With the concept defined, Tom, Ken and Tony set out to acquire the necessary skills to produce a top-quality spirit. They attended seminars at other distilleries and workshops sponsored by groups like the American Distilling Institute. They pored over online references and books about the craft. Above all, they had a clear vision

that they wanted to create products that were absolutely unique. “Not everything people in the business tell you is necessarily something you want to adopt,” insists Tony. “We purposefully did not bring in an ‘expert’ because we wanted to start with a blank slate and create our own products.” Next, the partners purchased two stills. One was a 150-liter copper and stainless steel model built in Germany in 1980 and originally wood fired. The trio converted it to a steam-fired system and began their hands-on research, using it for experimental product runs. Once they were satisfied with the results, they fired up their production still, a 1,000-liter twin-column copper beauty handmade by Kothe Distilling Technologies in Eislingen, Germany. “We saw many stills in operation,” says Tony, “and we were particularly impressed by the quality and aesthetics of the Kothe stills. But when all is said and done, how you operate the equipment is even more important than what you buy.”.

Malahat Spirits Company founders Tony Grillo, Tom Bleakley and Ken Lee

September-October 2015

edible San Diego


The formula for Malahat’s spiced rum was As one might surmise based on such Malahat’s flagship product, the white rum, is developed over many months. Countless passionate commitment to product a revelation—richer on the palate and more combinations of natural herbs and spices excellence, Malahat rums have received intensely aromatic than one would think were tested and proportions adjusted, until a number of industry accolades. The white rum could possibly be. Producing it the recipe fulfilled the owners’ exacting spiced rum was awarded a Gold Medal requires two weeks of fermentation, a day vision. About a dozen components are in the at the 2014 San Francisco World Spirits of distillation and a couple of months of mix, creating a spectacular matrix of exotic Competition, one of the world’s most rest, a process unheard of among large-scale flavors with a distinctly complex fragrance. prestigious. Both the white rum and rum producers. The partners tested every the spiced rum received Gold Medals molasses they could find in combination at the 2015 San Diego Spirit with every yeast they thought Entry hallway features reclaimed wood, corrugated metal and Cocktail Competition. might yield the best results. For and nautical themed items. The ginger rum was a primary months, they distilled every component in one of the one of these combinations on winning cocktails at the 2015 their small, experimental still. Grand Marnier Grand Masters The final product results from Competition. a proprietary combination of multiple types of molasses along A visit to Malahat Spirits Co. is with a specialty yeast strain. a unique experience on several levels. Visitors are greeted by The Malahat ginger rum sprang a discreet Malahat Spirits Co. from the same commitment to sign next to a nondescript glass research and development to entry door in an anonymous create the absolute best possible industrial park. From there, product. A variety of ginger roots things get interesting in a hurry. from all around the globe were Once inside, one follows a tested, the goal being to extract twisting, dimly lit hallway made not only ginger’s spiciness, but of rough wood planks, scraps the sweetness as well, in order to of corrugated metal and bits of maximize flavor. Eventually, the nautical net. After a number of partners found one particular meanders, a door is reached at supplier who meticulously dries the end of the hallway, but it the roots in the sun. Those roots will not open with a push or a are individually hand peeled at pull. Instead, pushing on a blank Malahat before use. The final wood panel to the left of the door color of their ginger rum comes allows access into a vast, wellonly from the natural juices of furnished space dominated by the the ginger. 26

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September-October 2015

enormous gleaming copper still and stacks of aging barrels. There, visitors can enjoy a six-distillate tasting flight which includes the three flagship rums as well as other yetto-be released spirits.

120-proof bourbon they had made from a mash bill of corn, wheat and barley. The spirit had already spent about eight months in charred American white oak barrels. Ken poured a sample for each of us.

John’ Alongé latest book, The Complete Guide to San Diego County Wineries, is being published locally by Georgian Bay Books. John can be reached at

When I was interviewing the three partners at their tasting bar, they brought out a barrel sample of one of their future releases:

“This industry is just getting started,” he said with a smile. Based on the beauty of that bourbon, I’d have to agree with him.

Crew member Season Kepfer mixes up a cocktail.

MALAHAT SPIRITS CO. 8706 Production Ave. San Diego, CA 92121 858-999-2326

TASTING ROOM • Thursday & Friday noon–7pm (last tasting at 6:30pm) • Saturday 2–6pm (last tasting at 5:30pm) • Tastings every half hour. • The $15 tasting flight includes six samples


and a glass for you to take home. • Malahat products are also available at a number of retail shops and restaurants. Check the “Where to Buy” tab on their website for specifics.

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September-October 2015

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September-October 2015

Building Better Bitters Local trio adds spice to cocktail options


hen Ryan Andrews moved to San Diego four years ago, he had several goals: Learn to brew beer. Check. Learn about distilling spirits. Check. Create beverage programs at local restaurants and bars. Check. Launch a spirits line. Not checked.

By Susan Russo

manager at Coin-Op Game Room) and Brett Winfield (general manager at Seven Grand Whiskey Bar), hosted a successful Kickstarter campaign and launched R&D Bitters, which recently turned 2 years old.

Andrews, currently a full-time bartender at Counterpoint, discovered that launching a spirits line is both extraordinarily expensive and difficult due to alcohol laws. He didn’t give up. Instead, he joined forces with Erick Lockridge (general

Andrews explains that all three shared a passion for high-quality cocktails and for making their own ingredients and began exploring ways to turn their talents into a business. They discovered a gap in the market: handcrafted bitters.

Photos by Chris Rov Costa “We thought a bitters line could add value to bartenders and help people at home experiment and have more fun,” says Andrews. What exactly are bitters? According to Winfield, “Bitters are basically seasoning for cocktails. Like adding salt and pepper to steak, that’s what bitters are to a cocktail.”

September-October 2015

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More specifically, bitters are liquid infusions made from soaking herbs, roots, spices, bark and other intensely flavored ingredients in high-proof alcohol. Winfield explains that they allow their infusions to process for a couple of weeks before filtering out the loose herbs and spices. The result is a “very concentrated essence of all those flavors,” he adds. So concentrated that “four to six dashes is all you need.” Although currently trendy, bitters have deep roots. They have been used medicinally in cultures across the globe since ancient times. Andrews says that infamous “snake oil salesmen” of yore often peddled solutions containing bitters and that it wasn’t until the 19th century that bitters were used in cocktails. In fact, many of R&D’s cocktail recipes are based upon originals from vintage apothecary books. The company’s three flagship flavors are Sarsaparilla, Cherry Apple and Aromatic #7, all of which have been designed with classic root cocktails in mind, sours and aromatics. Think the Old Fashioned, the Manhattan and the Sazerac. Andrews says they are in the process of creating new bitters with “classic Americana flavor profiles,” such as bacon, coffee and tobacco. As for their future, Andrews says they are working on distributing R&D Bitters outside of San Diego but want to proceed cautiously. “Every aspect of the production process from recipes to labels to the old-school bottles we chose is done by the three of us. It’s important for us to keep the quality high.” Something tells me he’ll make good on that promise.


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

Old-Fashioned Makes 1 cocktail Winfield says the Old-Fashioned is the quintessential cocktail for bitters. 2 ounces whiskey of your choice 1 sugar cube 3 to 4 dashes of R&D Aromatic #7 bitters, or more if you like it spicier 1 slice of orange peel Place the sugar cube at the bottom of a double old-fashioned or rocks glass. Dash the bitters onto the sugar cube. Using a muddler or the back of spoon, grind the sugar and bitters into a fine paste, until no longer gritty. Pour the whiskey on top. Add ice and stir for 15 seconds. Winfield says if you’re feeling fancy, take a slice of orange peel and rub it around the rim of the glass before nestling it inside the glass.

The Balboa Makes 1 cocktail This gold award-winning cocktail is R&D’s variation of a whiskey sour featuring their Sarsaparilla bitters and locally produced Henebery whiskey. 2 ounces Henebery whiskey ¾ ounce of fresh lemon juice ¾ ounce honey (R&D waters down their honey first, 3 parts honey to 1 part water) 3 to 4 dashes R&D Sarsaparilla bitters Add all ingredients to a shaker, add ice, shake vigorously and pour into a rocks glass. Garnish with a slice of lemon peel.

R&D Bitters has partnered with Michael Skubic of Old Harbor Distillery located in the East Village. Old Harbor offers tours on Fridays and Saturdays where guests can sample products like San Miguel Gin from Old Harbor and R&D Bitters. For more information, visit


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September-October 2015

R&D Bitters is available at over 60 San Diego restaurants, bars and retail stores, including Whisk ‘n Ladle and Prep Kitchen, Tavern on the Beach, Heat Kitchen and Bar, Counterpoint, Seven Grand Whiskey Bar, Coin-Op Game Room, Falcon Liquor in Hillcrest and Pacific Liquor in North Park. The Finest Hummingbird Nectar

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September-October 2015

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Local Brewers Raise the Bar on Sustainability By Laurie Delk

Photo: Chris Rov Costa


edible San Diego

September-October 2015


rganic. Sustainable. Recyclable. Going green. Not simply marketing buzzwords, these are practices Californians live and breathe every day. Routinely on the forefront of social and environmental movements, Californians take their food, their water and even their beer very seriously. We love our suds after a day of surfing, biking or hiking, and just as we expect our oceans and roads to be clean and consciously managed, we demand the same of our favorite bubbly beverage. Craft brewers in San Diego take special care to address sustainability and strive for practices that harmonize with the local and global environment.

“The San Diego Brewers Guild has partnered with both SDSU and UCSD’s education programs to encourage education that incorporates sustainability into any brewing operation, large and small.” Kevin Hopkins

The San Diego Brewers Guild takes a practical and educational approach to sustainability and green initiatives. Says President Kevin Hopkins, “The San Diego Brewers Guild has partnered with both SDSU and UCSD’s education programs to encourage education that incorporates sustainability into any brewing operation, large and small.”

Perhaps the best known and impactful in the area is the world-famous Stone Brewing. Their water reclamation system, in place since 2008, keeps 75,000 gallons of wastewater out of the sewers each day. Their Escondido location contains solar panels that power 30% of the facility and brewery, is SITE certified (the equivalent of LEED for outdoor spaces) and is part of the international Slow Food movement. Even the beer delivered to your favorite local public house comes via their fleet of bio-diesel trucks. Capturing every level of sustainability at their Escondido and Liberty Station locations, they utilize vegetables from their own Stone Farms, which produces 15-20% of their ingredients,

Photo: Chris Rov Costa

Simply put, they aim to educate brewers and brewery owners that by giving attention to process and infrastructure, the craft beer industry can practice what he terms “responsible manufacturing.” Breweries countywide are utilizing this approach in encouraging ways.

Jason Stockberger, head brewer of Mike Hess Brewing Company, uses chemical reclamation, water conservation and energy-capture practices as well as spent-grain recyling (to a local dairy farm) in their sustainability program.

Photo courtesy of Stone Brewing Company

Photo courtesy of Stone Brewing Company

Below: Stone Brewing recycles water used in their brewing process and uses it to clean their facility and in their bistro garden. Left: Assistant Brewer Alexis Light sets up a fermenter for cleaning with reclaimed water. Right: LEED certified Stone World Bistro beer garden.

September-October 2015

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supplies jobs to Stone employees and is mulched by Stone Brewing’s own spent grain and kitchen compost. Talk about the circle of life!

with Monkey Paw, Star B has also worked with local favorites Tom Nickel of Nickel Brewing, Helm’s, Chuck Alek in Ramona and San Diego Brewing Co, which produced Star B’s first commercial beer. Brewed for the 2011 Craft Brewers Conference (CBC), the Double IPA Belgian Grand Cru led to more relationships for the hop farmer.

Using “good ol’ San Diego tap water,” they eliminate processes that strip the water and end up in the sewers, and instead employ a carbon filter and a tank-exchange system, reusing the cold water used to chill wort and sending it back into their hot water tank. In one of their most famous beers, the Jucundus Orange Honey Wheat, they have sourced both Temecula honey and California Orange Blossom Honey and work with local coffee roasters Coffee & Tea Collective, Caffe Calabria and Swell for their specialty beers. They deliver their seven tons of spent grain per week to local farmers including Poway’s Konyn Dairy. The brewery has no air conditioning, instead using energyefficient fans, and their tasting room boasts LED lights, along with waterless urinals, low-flow toilets and motionactivated sinks in the bathrooms.

Photo: Chris Rov Costa

Another environmentally conscious local brewery is Mike Hess in North Park, which thinks and acts green in everything from water use to incorporating local ingredients to grain sustainability in production—even down to the details of the tasting room.

Star B hops

When asked the importance of using fresh, local, organic hops as opposed to hop pellets, Eric replies, “It’s like a Caprese salad. Do you want to use fresh basil or dried basil?”

Local veteran Ballast Point, in addition to sending spent production grain for animal feed and using reclaimed and refurbished equipment, plans to continue and expand their use of solar power and will soon be installing a new condenser on their still that will save 9,000 gallons of water monthly for Ballast Point Spirits. Animal lovers will cheer for Green Flash, who take the spent grain scenario to a whole new level with their Doggie Beer Bones, made with barley flour to satisfy craft beer fans’ best friend. The popular brewery is also opening a location on the East Coast, which will result in a greatly reduced carbon footprint, as fuel, emissions and packaging will be slashed. Local favorite Monkey Paw keeps the drought and water shortage constantly 34

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in mind by planning their brew days to recycle water into multiple tanks and only fill/heat what is necessary. They have working relationships with local farms, including Suzie’s, Stone Farms and Star B Ranch. Most notable is their work with local hop farm Star B Ranch, including the use of their crop in their wet hop beers. Craft beer fans will remember Brainfood, a beer brewed in collaboration with Eric March of Star B and Alchemy, to support the Albert Einstein Academies, along with Witch Creek, a 5% Wet-Hopped XPA. Star B Ranch, located in Ramona, is an organic hop farm with 300 bines (climbing hop plants) including varieties like Cascade, Chinook, Nugget and Crystal, along with experimental handfuls of Columbus, Glacier, Mt. Hood, Sterling and Neo-1. In addition to working closely

When asked the importance of using fresh, local, organic hops as opposed to hop pellets, Eric replies, “It’s like a Caprese salad. Do you want to use fresh basil or dried basil?” Indeed, the wet hop movement is hot in the craft beer scene in California, from local offerings to the well-known Sierra Nevada releases. Look for San Diego breweries to begin releasing these refreshing hop bombs beginning in August, when the harvesting season begins. Local homebrewers can reach out to Eric as well for same-day delivery on their favorite wet hops.

Corie and Gary Johndro of San Diego Golden Hop Farm moved here from Santa Barbara about a year ago with the intention of growing organic hops for local beer brewers, both hobbiests and breweries. As self-described locovores, Slow Food enthusiasts and avid home brewers they have committed to growing several different hop varieties, many of which have not been grown in San Diego to date. This year they have sold hops or received commitments to purchase hops from Culture, Nickel, Monkey Paw, Rough Draft, 2Kids, Duckfoot and Amplified. Cheers to these breweries and farms that are leading the charge for a more responsible and sustainable brewing industry!


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

{The Good Earth}

Oceanside’s Yasukochi Family Farms

Bringing the bounty of California agriculture into the classroom

By Nikki Lyn Pugh

Photos by Lyudmila Zotova


hildhood obesity has reached epidemic proportions in the United States, with California kids right in step with the national average. According to the Centers for Disease Control, obesity in American youth has more than doubled over the last 30 years. And a 2007 report prepared for San Diego County by Community Health Improvement Partners reported that 31% of the fifth, seventh and ninth graders surveyed were classified as obese. Even more daunting, a study published in the Journal of Pediatrics (also in 2007) indicated that 70% of U.S. obese youth studied had at least one risk factor for cardiovascular disease. Children who carry excess body weight from as early as 2 years of age are also at greater risk for pre-diabetes, bone and joint problems, sleep abnormalities and cancer, as well as emotional issues such as poor self-esteem. Sometimes genetics predisposes a child towards obesity. More often than not, however, it is environmental and socio-economic factors and lack of education regarding healthy nutrition that lead

a young person down the slippery slope of bad eating choices, lack of exercise, excess weight gain and, eventually, disease. What is the solution? Hands down, education is the best way to change the trajectory of obesity in children—and there is no better way to do it than through hands-on learning, one classroom at a time. “I think that when you are trying to eat healthy and you want all the nutrition and all the benefits from that, it is important that you know where [your food] is coming from and how it grows,” says Donal Yasukochi, co-owner and director of marketing for Yasukochi Family Farms. Yasukochi has been on the front line in the drive to educate students about the importance of healthy eating for over a decade. Since 2003, he has also been a “Farmer Educator” with the Bring the Farmer to Your School program, an initiative of the nonprofit Above: Kerry and Donal Yasukiochi September-October 2015

edible San Diego


Sustainable Economic Enterprises of Los Angeles (SEE-LA), whose aim is to “build sustainable food systems and promote social and cultural activities that benefit low-to-moderate income residents of Los Angeles while also supporting California small- and mid-sized farms and local small businesses.” “He’s one of our most popular educators in the program,” says James Haydu, SEE-LA’s executive director, of Yasukochi. “I am really amazed at how uneducated some of the kids are about fruits and vegetables,” says Yasukochi. “In the beginning of each program, I always ask them, ‘When you pick a watermelon and it is growing on a tree, does it hit you on the head?’ And a lot of the kids would say, ‘Yeah! You have to be careful because it is really heavy!’ They don’t know that it grows on a vine on the ground. When you say, ‘What type of lettuce is this?’ they will just say ‘salad.’ They don’t know the difference between a cabbage and a lettuce, but if you talk about McDonald’s or pizza, they know all about that.” In a densely packed 30- to 45-minute presentation, Yasukochi teaches kids how plants grow and what makes California agriculture unique, as well as the particular growing practices his farm uses. This includes an introduction to Yasukochi Family Farms’ extensive worm castings fertilizer program. Although not a certified organic farm, Yasukochi Family Farms uses organic practices as much as possible. In addition to his work with SEE-LA, Donal Yasukochi and his brother, Kerry Yasukochi, also run Kerry’s Berries Fundraising Program. Kerry’s Berries helps local North County San Diego elementary schools raise money through before- and after-school berry sales while also encouraging team-building and knowledge of local agriculture. The farm is working to expand Kerry’s Berries to include other area schools and Donal Yasukochi began presenting his own version of Bring the Farmer to Your Classroom (which he simply calls the Farmer in the Classroom program) to schools in Vista last winter. He would eventually like to offer his program to classrooms throughout San Diego County.

Strawberries produced for Kerry’s Berries Fundraising Program

“Through the Yasukochi Family Farms’ Farmer in the Classroom program, students develop a new-found appreciation for the food they eat by learning about where their food comes from beyond the grocery store,” Yasukochi says. He also says that what makes his presentation unique is his hands-on yet thorough approach to the material that is designed to teach students what it is like to grow food every step of the way, from seed to harvest. Kids and worms up close and personal and it’s not even recess? You bet. Yasukochi and his assistants bring the farm into the classroom with everything from jars of worms to tomato plants and loads of fresh samples for students to see, touch, smell and taste. Maintaining the importance of California’s agricultural heritage for the next generation is important to Donal Yasukochi in large part because of his own family’s rich history and connection to the land. Yasukochi’s great-grandfather immigrated to Orange County from the island of Kyushu, Japan, in 1909 and, by the 1920s the family was known as “The King of the Chilies” for their Anaheim chili operation. During World War II, however, anti-Japanese sentiment mounted and the Yasukochi family became part of the nearly 120,000 Japanese Americans living on the Pacific Coast to be interned in camps across the West. Many Japanese-American farmers lost their land during this time, but thanks to the help of family friends who agreed to stay on at the farm in the family’s absence, the Yasukochis did not. “[My family] had this saying: ‘Gaman! Gaman!’” explains Yasukochi. “If you look up the word, it means ‘to endure.’ I am very proud of our family. When they came back, the place was vandalized, ripped up—and they just rebuilt it.” And more and more, Donal Yasukochi can be seen spreading the word about the benefits of healthy eating and the joys of local agriculture in classrooms across San Diego County. For more information about the Yasukochi Family Farms’ Farmer in the Classroom or Kerry’s Berries fundraising programs, visit


Yasukochi Family Farms’ compost and worms from wormcastings fertilizer program.


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Nikki Lyn Pugh, MFA is a writer and book coach. When she isn’t hunting down fresh yummies at local farmers’ markets or writing articles, she can be found working on her first young adult sci-fi fiction novel. She can be reached via email at or through her website,

Herbal Teas: Good For What Ails Ya

By Samantha Schmuck


first began drinking tea for the warmth and comfort it offered in the midst of a cold Michigan winter, though only recently have the medicinal benefits of tea grabbed my attention. Despite the recent explosion of alternative remedies, herbal teas have been used for thousands of years dating back to the Chinese dynasties. Over time, plants have evolved to develop different immune defenses to protect themselves against a variety of viral and bacterial strains that posed a threat to their survival. Therefore, when the dried plant matter is steeped in boiling water a surplus of the plants’ healing properties are released into the water for the consumer’s benefit. When I walked into The Tea Gallerie in Kearny Mesa, my olfactory senses were delightfully overwhelmed. I was a bit surprised to find out that despite the name, herbal tea is not, in fact, made out of tea at all. Unlike green and black teas, which are derived from the leaves of the Camellia sinensis plant, herbal teas are composed of fruits, flowers and herbs. Most herbal teas

are also naturally caffeine free and are often referred to as an herbal infusion, or tisane.

During my visit to The Tea Gallerie, I had the chance to talk with Maria Harrison (tea connoisseur and co-owner) about all things tea. When asked about her favorite daily tea to boost overall wellness, Harrison said, “I recommend drinking sencha or matcha green tea. Matcha is the ‘mother of all green teas’ and provides energy, naturally occurring antioxidants and a calm alertness.”

Matcha Green Tea Latte 1 tablespoon of Tea Gallerie matcha green tea 3-4 ounces cold milk Agave nectar or honey to taste Add the matcha to your favorite mug and set aside. Steam the milk until a fine froth develops or use a milk frother until reaching desired effect. Pour the milk over the green tea and stir until dissolved. Add a hint of agave or honey and enjoy!

Photo: Chris Rov Costa

{To Your Health}

Here is some of the insight she shared with me on using teas to treat different seasonal ailments, along with her favorite matcha recipe! Cold & Flu: To decrease the strength of the cold and boost immunity, try echinacea, elderberry or lemon balm.

Respiratory: To soothe sore throats or inflamed mucous membranes and to reduce phlegm, try hyssop (do not take if you are pregnant), thyme or spearmint. A teaspoon of raw local honey a day, several weeks before allergy season, can act as a natural vaccine and build up the body’s immunity. Digestion: To aid in digestion after meals and reduce bloating and nausea, try lemon ginger, peppermint, star anise or fennel. For information visit or their tasting room (7283 Engineer Rd., Ste G) to sample some of their 200 tea varieties.


Samantha Schmuck is a former competitive gymnast turned health and lifestyle coach helping elite athletes transition from sports to their next passion. Follow her at, on Instagram @revived_living, or contact her at

September-October 2015

edible San Diego


Juice Wave serves up wellness on wheels

Founder Chef Arleigh Rose’s recipe for success: High-quality farm-to-table ingredients By Lauren Mahan Photos by Chris Rov Costa


s a young girl Arleigh Rose always dreamed of someday becoming a head chef and owning her own restaurant. So it’s no wonder that after earning a management degree from Colorado State University and attending the New England Culinary Institute in Montpelier, Vermont, she was on the culinary fast track, eventually landing a position with award-winning Chef Michael Tusk at his Michelin two-star restaurant, Quince, in San Francisco. “Working at Quince really solidified my appreciation and passion for cooking,” says Rose. “Building on what I had learned in culinary school, it provided me with the hands-on experience I would need to eventually run my own kitchen.” Perhaps her fondest memories are of visiting the farmers’ markets with Chef Tusk to personally select ingredients for the day’s menu. “We would go from farm stand to farm stand, meeting the farmers in person and coming to appreciate how they take pride in their work,” she recalls. According to Rose, “Many chefs today have lost their appreciation of and connection to the journey from farm to table.” In order reconnect as a chef, she began volunteering at organic farms to “get her hands back in the dirt.” In this way she eventually teamed up with Farmer Leo’s in Cardiff-by-the-Sea and the idea for a new and unique business venture was born. Enter San Diego’s first—and only—organic juice truck. We asked Chef Rose how she made the leap from culinary fine dining chef to juicing entrepreneur. “Actually, it wasn’t that much of a leap,” she explains. “While working as a chef in San Francisco, when I would Juice Wave’s owner Chef Arleigh Rose.


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take my 30-minute break, it was simply more expedient to grab a freshly prepared, nutrient-rich juice before heading back to work.” Rose also feels that the palatecleansing effects of the juice made constant tasting of typically rich, buttery and salty dishes, well, more palatable! “When I moved back to San Diego in 2014, I felt it was time to use my culinary skills and passion for juice in a new way,” Rose recalls. “Here was all this great local agriculture, coupled with San Diego’s huge geographic expanse. So the decision was simple: A travelling organic juice truck.” Today the Juice Wave truck and their recently opened storefront in Mission Beach offer made-to-order juices based on seasonally available organic fruits and vegetables, in order to achieve maximum taste potential. They also offer one, two

and three day juice cleanses, as well as almond milk-based smoothies, acai bowls and seasonal raw soup. “We’re also a strong supporter of local sustainability,” adds Rose. “Our juice pulp is recycled as compost and chicken feed, plus we are partnering with local farm-to-table restaurants by providing organic juices for their cocktail and refreshment menus.”


Juice Wave 3733 Mission Blvd. San Diego, CA 92109 240-246-5126 Lauren Mahan is a freelance writer with over 30 years’ experience based in Valley Center, North Park and points south (Baja). She is the Tidbits editor for Edible San Diego and a frequent feature article contributor.

Juicing 101 We interviewed Dr. Shidfar Rouhani, ND, DC, at Bastyr University in Sorrento Valley ( about the benefits of juicing. Q: What are the differences between fasting and a detox juice cleanse? A: With a juice cleanse, you’re still eating but all your nutrients are coming from the juice. The nice thing about juice cleansing is, because you’re consuming food in a much more nutrient dense form, you’re getting more vitamins. After a few days, that can trigger the body to go into automatic detox mode. Q: How often do we need to detox? A: It’s not bad to do a little detox spring cleaning every year. Q: What can I expect to experience on a juice cleanse? A: Around day 3 or 4, some patients report blood sugar-related fogginess. With a juice cleanse, since you’re not eating solids, your digestive tract will start eliminating toxins around day 6. Bastyr University ( is a regionally accredited, globally respected institution of natural health arts and sciences whose mission is to improve the planet through innovative education, research and clinical service.

Kitchens Indoors and Out Since 1980


Michael Mahan design and construction License # 395296


Local Farm-Fresh Produce & Artisanal Food Products


September-October 2015

edible San Diego




By Amy Finley


ince the days when the average Thanksgiving consumer thought that Butterball was a bona fide breed, the food movement has made great educational inroads. Heritage? It’s now a buzzword come November. But it doesn’t mean everything that you think—or hope—it does. The term “heritage” simply describes a turkey that still retains the historical characteristics of its species, including the ability to procreate without artificial interventions; something that, along with flying capability, has been bred right out of the Broad Breasted White and Bronze turkeys that dominate the industrial meat market. Given such genetic indignities, heritage turkeys come along with a feel-good factor for consumers, and a higher price-per-pound for retailers. But San Diego locavores who want to put a local bird on their table should know that, regardless of sometimes misleading marketing, geography has nothing to do with the heritage terminology. If we agree upon a definition of local that includes being raised within the County limits, then local turkeys, heritage or otherwise, are as rare as hen’s teeth in San Diego.

Chasing the Dream Rancher Jack Ford and his fellow farmer Noel Stehly raise San Diego’s gold-standard turkey: both local and heritage. Their small biodynamic flock (about 400 turkeys a year) is a cross of Rio Grande, Spanish Black and Standard Bronze breeds, and it reproduces naturally on Stehly’s Valley Center farm. Consider the birds, which are much leaner than their supermarket cousins, to be preseasoned with a taste of terroir: They get no commercial feed; instead foraging for insects and native plants as they graze 40

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Alternative Resources

through the farm’s citrus orchards and along its creek beds shaded by native oaks and sycamores. Their wild diet is supplemented solely with vegetal farm scraps, plus spent grain that Stehly collects from San Diego’s Rough Draft Brewing Company. The majority of these birds are presold beginning in August via Stehly’s website ( Thanksgiving pickup for preordered birds is available at the farm or at Stehly Farms Market in Bay Park. And though often sold-out by late summer, inquire now for lingering availability, as each season Ford holds back a few birds for lucky latecomers. Just outside the northern San Diego County limits in Lake Elsinore—and therefore, technically, not local—Da-Le Ranch ( also pasture raises a flock of heritage birds. Presold beginning each July 4th through their San Diego farmers’ market outlets and online (inquire for current availability), the ranch’s Bourbon Red turkeys can be DIY processed the weekend before Thanksgiving when Da-Le hosts buyers who want to participate in their bird’s slaughter and plucking. According to the farm’s Dave Heafner, in 2014, about 25% of their birds were processed this way. On the nonheritage-but-local side, East County’s Campo Creek Ranch ( takes preorders for holiday turkeys, either through their farmers’ market presence or online. These are the White and Broad Breasted Bronze breeds, bustier than their heritage brethren. And while the farm orders eggs from a Midwestern breeder, the turkeys are pasture-raised locally.

It’s a sad fact that each year, cumulative demand for a local bird is inevitably greater than the seasonal supply. So, then, what’s an out-of-luck conscientious cook to do? First and foremost, step away from the Butterball. Instead, try tracking down a 4-H bird through a local chapter—buy it live, and ask and pay to have it processed. Or, North Park’s Heart & Trotter (HeartAndTrotter. com) boutique butcher shop sources birds that have been ethically raised within a 250mile radius of San Diego. And it is worth seeking out the label Mary’s Heritage Turkey: those air-chilled birds, often available at Whole Foods, are old-world Narrangansett and Bourbon Red breeds, pasture raised in Northern California. Finally, you’ll find Diestel Family turkeys at reputable San Diego butcher shops, including Cecil’s, Iowa Meat Farms and Cowboy Star. Buy one and feel good about the Central Valley family farm’s commitment to humane and sustainable agriculture. Just don’t be misled by the brand’s “Heirloom” label: That’s still a Bronze turkey of the can’t-do-the-biz breeding variety. And then, there’s always hunting a wild bird in the backcountry: check in with the San Diego Chapter of the National Wild Turkey Foundation ( for essential information if you decide to go this route. Whatever you do, just leave the feed-lotraised, possibly-year-old, frozen industrial supermarket turkeys for the bird brains.


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

{Edible Reads}

Jewels From My Grove: Biodynamic Citrus Oasis Preserves Exotic Fruits

Jewels Fro persimmon m My

Grove orange

s, kumqua ts & bloo d




f Chefs Pr


By Britta Kfir

Who would trade an afternoon with the heat of the sun against your back and the allure of sweet, ripe summer fruit for a day in an office? Helene Beck, owner and visionary of La Vigne Organics, and her husband, Robert, purchased their Fallbrook property in the late 1980s. It was presented to them as a defunct avocado grove and they were advised to rehabilitate the land. While transitioning the farm to organic growing methods, they hired Mark McKay, who since 1988 has managed the property and renovated the estate. The grove is pristine. As we tour the grounds I notice Helene picking up small bits of rubbish and moving unsightly sticks out of the walking path. Every space throughout the property is curated and cared for, and this attitude extends into their natural process of food production and land management. “Leave things alone, they know what to do,” says Mark, who also oversees the biodynamic soil preparations used to enrich their land. Biodynamic fruit trees hold the fruit longer on the tree—up to a year longer. “We like to do it naturally,” says Helene. “It works and it makes a difference. Keep things basic: Make good compost, good soil, and

Photo co

urtesy o

Helene B eck

t’s a warm day at the beginning of June as I saunter through lanes of fragrant rosemary bushes and blossoming Kaffir lime trees. Technically, it is my job (and therefore assignment) to be here today on a tour of La Vigne Organics, a 33-acre biodynamic citrus farm in Fallbrook. But I am overjoyed at the prospect of this kind of “work.”

use the element preparations in small quantities. More is not so good. Less is better and natural is the way.” The Beck grove produces over 15 varieties of exotic fruits. Persimmons, kumquats and blood oranges as well as Kaffir limes, Bordeaux figs and pomegranates frame the sweeping vista of Valley Center. I taste prehistoric-looking “caviar” limes that literally burst in my mouth like Pop Rocks candies. Jewels From My Grove, Helene’s recent cookbook (published by local Chef ’s Press), compiles personal reflections, beautiful farm and food photography and over 100 recipes of many of Helene’s cherished citrus-centric dishes that are both easy and challenging, savory and sweet. This is a useful and beautiful resource for food lovers and a compelling story for our San Diego food community.


Britta Kfir serves as the managing editor for Edible San Diego. She’s also a singer-songwriter and yoga teacher and is constantly redefining balance. Find her teaching schedule, music and personal blog at

La Vigne Organic products, including dried fruits, preserves and gourmet desserts, are sold at Jimbos, Nature Market and Specialty Produce or

September-October 2015

edible San Diego


{Why Bother}

This Is No

Time to Waste

Small and large ways to ease the load on landfills It’s easy to not think about our trash. What we discard is conveniently carted away from our curbs each week. In our homes, we keep our trash cans out of sight, covered with lids or tucked behind cabinet doors. Then there’s what we put into them without a second thought: plastic food packaging, empty takeout containers, those old leftovers we forgot about in the back of the fridge, scraps from tonight’s dinner. But trash ends up in landfills, and landfills swell to capacity. Waste in our landfills leaches chemicals into our waterways and methane into our air. This is especially true of organic material: food and yard waste. “[Methane] off-gassing is 30 times more potent when we landfill organics instead of composting,” says Jessica Toth, managing director of the Solana Center, a nonprofit recycling and sustainable lifestyle education organization whose mission is to encourage environmental stewardship. “It’s a huge hit to the environment.” The good news is there’s a solution: changing our relationship to our trash. Rather than thoughtlessly shipping off our waste to the landfill, we can consider the landfill to be the last resort. What are our alternatives? Refusing, reducing, reusing, repairing, recycling and composting. The 42

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September-October 2015

concept is called “zero waste to landfill”— zero waste, for short—and its benefits are many: to make the most of landfill capacity, reduce greenhouse gas emissions, reduce reliance on transportation and fuel, reduce dependence on virgin resources and overall improve our environmental footprint. The fundamental principle of zero waste is the life cycle: We can choose carefully, use only what we need and, once we are done with something, release it to serve another purpose. The concept is timely. As we realize that our resources aren’t finite and that our trash is leaving a legacy of pollution and greenhouse gas emissions for future generations, more and more municipalities are committing to the goal of zero waste. In California, San Francisco has led the way and San Diego is joining their ranks. At press time, the San Diego City Council had adopted a draft zero waste plan that would commit the City to diverting 75% of its waste from landfills by 2020 and 90% by 2035. Is this achievable? Yes and no. In 2006, 55% of the waste generated by the City of San Diego was diverted from a landfill, primarily by being composted or recycled. In 2014, that rate was 67%. And right

By Lauren Lastowka now, 76% of the waste sent to the Miramar landfill could be diverted: 39% is organic material that could be composted, 17% is paper that could be recycled or composted and 15% is a mix of glass, metal and plastic that could be recycled. The challenge in getting to 90% is establishing the infrastructure and systems that actually will divert that waste from the landfill—and then changing our habits so that we use these new systems. Quite a few changes need to come about to meet the City’s proposed zero waste plan. For one, San Diego needs a dedicated facility for composting food waste. “The issue right now is that we don’t have any large scale commercial facilities to handle food waste, says Toth. “Miramar doesn’t have the capacity to accept [food waste for composting] from everyone. The nearest other place is in Victorville, 120 miles away. Everyone is in a bind right now [about what to do with food waste], which is exciting for us [at the Solana Center], because we don’t feel compost belongs in a landfill.” For another, the City needs to establish and fund the infrastructure for collecting food waste from residences and small businesses. Pauline Martinson, executive

director of I Love a Clean San Diego, explains: “The biggest component is that the City isn’t capturing organics. There is not a curbside component [for food waste], only for yard waste. It’s a huge thing—[we need to] find a way that residents—apartments, businesses, restaurants and single-family homes—have a place to put their organics.” There’s also the enormous issue of funding—for a commercial anaerobic composter, for curbside compost pickup and to account for the decrease in revenue received by the Miramar Landfill as more waste is diverted. An additional challenge for San Diego is a 1919 law—the People’s Ordinance—that prohibits the City from charging residents for waste collection. But while the City works out the challenges to adopt a zero-waste plan on a city-wide scale, there is another, equally important piece of the puzzle: you and me— our daily habits, especially in the kitchen. According to I Love a Clean San Diego, 15% of the current waste sent to the Miramar Landfill is food waste. That’s 190,000 tons of food waste being sent to Miramar each year. And a lot of it is coming from individuals.

So what can you do right now to help? Here are five tips to help you work toward zero waste in your kitchen, from Pauline Martinson:

1 Purchase things with minimal packaging. This means buying foods in bulk, using reusable containers and bags and moving away from packaged convenience foods.

2 Buy things not treated with pesticides, or that are organic. Putting pesticides on food is not really sustainable and it can cause complications in compost.

3 Be conscious of buying only what you are going to consume. So many of us buy more than we need. Reduce the quantity you buy so less food goes to rot or goes to waste.

4 Cook and serve yourself only what you’re going to eat. There can be food waste both in your fridge (leftovers not eaten) and food waste on your plate (portions not finished). Be conscious of portion size and eat up those leftovers to reduce wasted food.

5 If at all possible, compost food waste.

“Residential food waste in aggregate is a much more significant problem than what is coming out of the food-generated businesses” like restaurants and grocery stores, says Toth. “If everyone were to compost their own food scraps, and if small businesses were to compost themselves, the individual make quite a dent in this.” “It’s important that everyone know that the small things they’re doing can collectively make a big difference” says Martinson. For example, the more people who compost at home, the more it can help alleviate the costs for the City of composting on a larger scale. But even for those who don’t compost, one of the biggest impacts can be simply reducing what we buy and what we serve. According to I Love a Clean San Diego, the average American throws away between $28 and $43 of unused or spoiled food per month, which is about 20 pounds of food. That’s 240 pounds of food per year, per person.

There are several options: a small worm bin, which you can do in an apartment, or a compost pile if you have a yard. As a bonus, you can use the resulting compost to help with your garden and reduce erosion and water loss. Zero waste is a complicated goal and not one that the City—or even a single individual—can reach easily. Even shifting to a zero-waste mindset can take time. But it is a goal worth working toward. Next time you’re about to toss leftovers in your kitchen, or reach for a plastic bag at the farmers’ market, maybe just start with a pause, a reflection, or a question. I like one proposed by Jessica Toth: “Why are we throwing this out? Could we be doing better?”


Lauren Duffy Lastowka is a writer and editor interested in sustainability and preventive health. She has written for Edible San Diego, the San Diego Uptown News,, and Contact her at

ZERO WASTE is an approach to resource management that sees our landfills as a last resort. It aims to divert waste from our landfills by • Refusing what we don’t need or won’t use. This includes not buying more than we need, not taking more on our plate than we intend to eat and not accepting freebies or promotions that aren’t useful to us. • Reducing what we need. This includes learning to live with less, questioning what we really need and increasing our awareness about how much we consume. • Reusing what we can, to prevent or postpone items going to landfills. This includes borrowing, donating, shopping secondhand and repurposing materials through creative re-use. • Repairing what becomes broken, to avoid prematurely turning it into waste. • Recycling, to re-circulate resources, keeping them from landfills and reducing our reliance on virgin materials. • Composting, to keep organic matter from landfills. This includes food waste, yard waste and trimmings.

FOR MORE INFORMATION on Zero Waste, composting, and more visit: I Love a Clean San Diego Solana Center for Environmental Innovation The EPA Food Recovery Challenge foodrecovery/ The Zero Waste Alliance Zero Waste Home

September-October 2015

edible San Diego


{Local Marketplace}


September 20 at Stehly Farms Organics in Valley Center, a local farmto-table dinner hosted by our county farmers themselves. For details and ticket information, go to:


Sunday, Sept 20 to Saturday, Sept 27, try delicious dishes made with locally sourced ingredients at over 200 participating restaurants. Enjoy three course prix fixe dinners for $20, $30, $40 and $50, and two course prix fixe lunches for $10, $15 or $20. Reservations are recommended!


Sat, Oct 3 at 6pm at Peltzer Farm in the Temecula Wine region. Gourmet farm-to-table dinner by Chef Volker. Local craft beers and wine and live music. Proceeds benefit Our Nicholas Foundation. • events/5th-annual-farm-dinner-tickets-available-now/


Dominick Fiume Real Estate Broker 330 A Street, Ste 4

Sat, Oct 17 from 6 to 10pm, an enchanted evening with performance artists, tasting stations, silent & live auctions, and a gourmet seated dinner, all to support the Garden’s educational programs for youth and the community. 12122 Cuyamaca College Dr. W, El Cajon 92019 • •


San Diego, Ca 92101

Sat, Oct 24 at La Cocina Que Canta in the heart of Rancho La Puerta’s 6 acre farm, enjoy a six course farm to table dinner prepared by six chefs, including Executive Chef Denise Roa, with wines & brews from Guadalupe Valley paired with the courses by sommelier Alberto Cortez. •

619-543-9500 CalBRE No. 01017892


Sat, Nov 7 from 1-5pm, artisanal California cheese and craft beer and wine pairings. 22+ cheeses and 15+ craft beers & wines, live music, exhibits, working artists. Tickets $35, $45 after Oct. 30. • 760-5807158 • •


Sat, Nov 14 from 10:30-4:30 at Grape Day Park, 321 N Broadway. Celebrate Latino Culture, tamales, Baja & San Diego craft beers


edible San Diego

September-October 2015

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rekorB etatsE laeR

4 etS ,•tinfo@ eertS A 033 and wines. 760-580-7158 • 10129 aC ,ogeiD naS FARMS, FARMERS’ MARKETS & PRODUCE DISTRIBUTION SERVICES BE WISE RANCH


Certified organic farm. Nationally known for delicious fruits 29871010 .oN ERBlaC and vegetables grown year round for wholesale distribution throughout the U.S. and to CSA subscribers at 42 pick up points throughout San Diego County. 760-746-6006 •


A great neighborhood market at the corner of E Street & Vulcan every Wed, 5-8 May-Sept, 4-7 Oct-April. 40+ vendors. Bring your own reusable bags: no single-use plastic bags provided. • 760-651-3630 •


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 •


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


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


An idyllic lavender farm. Home and beauty products made onsite. Tours during bloom in May and June. Soap making and other classes, English high tea, wedding venue • • 760-742-3844 •


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


Friday, 3-6pm fall/winter, 3-7pm spring/summer. Over 50

vendors in La Mesa Village, corner of Spring St. and University • • 619-249-9395 •


Ramona. Sustainable agricultural management practices, respecting the animals, the land. Produces 100% grass-fed Bison meat and San Diego grown hops. Tours by appointment. • 760-789-8155 •


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

Sun 10:30-3:30 at the Sikes Adobe Historic Farmstead. Fresh, locally grown fruits, veggies and herbs, eggs, meat, honey, artisan foods, hot food and entertainment. Located just off I-15 at Via Rancho Pkwy, Escondido • Thur, 9am-1pm, rain or shine at 300 No. Coast Hwy. Certified fresh, locally grown fruits, veggies and flowers, hot food, baked goods and crafts. • • 619-249-9395 •


Family owned and operated in the heart of Temecula Valley Wine Country, a beautiful setting for special occasions like weddings, receptions, birthdays, photo shoots and other private events. 39925 Calle Contento, Temecula 92591 • 951-695-1115 •


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


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




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


Mobile catering service featuring locally grown organic produce. Specializing in events, farmers’ markets and private parties. At State Street Farmers’ Mkt Carlsbad (Wed, 3-7), Oceanside Sunset (Thur, 5-9) and Leucadia Farmers’ Mkt (Sun, 10-2) • 858-210-5094 •






A family owned and operated 1200-acre buffalo and hop farm near





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

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

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



Farmers’ markets at Pacific Beach on Bayard btwn Grand & Garnet (Tue, 2-7), North Park (Thu, 3-7), and Little Italy Mercato (Sat, 8-2). All accept EBT, PB and NP also accept WIC. Farmers market vendor training. • 619-233-3901 • Wed 3-7 (summer), 3-6 winter, at the Pathways Center, corner of Carlton Hills Blvd and Mast Blvd. WIC, EBT and credit cards accepted. • 619-449-8427 •

{Local Marketplace}

Dine from the bounty of their micro farm in the relaxed and beautiful setting of the Rancho Bernardo Winery. They plant, grow and cook every meal to order. Cooking classes, specialty events, culinary medicine! 13330 Paseo del Verano Norte, Rancho Bernardo, 92128 • 858-592-7785 •


Rustic American cuisine made with quality, local ingredients and commitment to community, environment and culinary creativity. Local craft beers on tap. 626 South Tremont St., Oceanside, 92054, • 760-453-2940; 230 South Santa Fe Ave, Vista • 760-453-2940 •


n’s Discovery Muse um hildre oC pre g e i se nt nD a s S


Family Festival OCTOBER 25, 2015


- Pumpkin Carving & Decorating - Street Fair Vendors Kids Fre - Costume Exchange (12 and e under) - Petting Zoo - Educational Workshops 320 North Broadway, Escondido, CA 92025 760-233-7755 • SDCDM.ORG

September-October 2015

edible San Diego


{Local Marketplace} Botanicals by the Sea

Natural Handmade Skincare Therapeutic Essential Oils Balms for Eczema & Psoriasis

10% off your order with this ad (Pine Tar soap excluded)

Two locations to serve you: 13330 Paseo Del Verano Norte, Suite O San Diego, CA 92128 2956 Roosevelt, Suite 3 Carlsbad, CA 92008



Well paired food and drink emphasizing small, sometimes zany producers and with special attention to San Diego terroir. Lunch, brunch, happy hour and 4 course Monday night dinner every third Monday of the month. 2219 30th St., South Park 92104 • 619-281-0718 •



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 •


Celebrate Baja cuisine and wines August 15 and November 21 at farm-to-table wine dinners at La Cocina Que Canta, Rancho La Puerta’s culinary center in the heart of a six-acre organic garden. • •

Catering • HolistiC HealtH CoaCHing


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 NEW STORE at 3733 Mission Blvd. San Diego 92109. Ingredients sourced from farmers’ markets, and all waste is recycled. • 240-246-5126 •

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 •

Award winning Italian cuisine by Chef Accursio Lota. Locally sourced organic produce, fresh pasta, wild-caught fish and hormone-free meat. Great wine list, craft cocktails and beers. Happy hour TuesSun, Tues wine specials, Live jazz Thurs. 2820 Roosevelt Rd., Liberty Station, Point Loma • 619-270-9670 •


Dinner. Cocktails. Late night dining. Cuisine that uses year-round local produce. Menu changes frequently to offer San Diego’s seasonal bounty. Sunday brunch. Great cocktails. 21 and up. 3175 India Street, San Diego • 619-358-9766 •

858-210-5094 •

262 E. Grand Ave, Escondido



Fresh, organic Creole inspired food and craft beer, wine and NOW cocktails! Offerings change seasonally. All made from scratch. Vegetarian, vegan and gluten free options. Check out the new patio! 3827 5th Avenue, San Diego • 619-795-4770 •


Serving you at the following farmers’ markets: Leucadia Carlsbad State Street


Authentic Mediterranean dips and sauces made from the freshest ingredients high in nutritional value, sold at farmers markets and brick & mortar stores all over Southern California. 8765 Dead Stick Rd. San Diego 92154 • 619-426-6946 • Home winemaking and cheese-making supplies and instruction. Large selection of wine kits. Make wine at the shop! Cheesemaking cultures and equipment available and cheese-making demonstrations. 7194 Clairemont Mesa Blvd., San Diego • 858-384-6566 •

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

Local, Seasonal, Organic Fare


La Jolla’s premier deli, bakery, restaurant & caterer for 25 years. Tasty and healthy menu items created with fresh and seasonal ingredients. Francois and Diana grow many of their fruits and vegetables in their own organic garden in Julian. 7837 Girard Avenue, La Jolla, CA 92037 • 858-454-3325 •




100% raw and organic with 9-12 unique flavors on tap. For sale by the glass, growler or your own container! 302 Wisconsin St. Oceanside, 92054 • 760-696 -2376 •


Buy, sell, trade new and recycled clothing. Recommended by One Green Planet! Two locations: 1079 Garnet Ave., Pacific Beach, CA 92109 • 858-273-6227 • 3862 5th Ave. Hillcrest, 92103 • 619298-4411 •


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

san diego seed company Local Organic Heirloom Seeds

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

Tuesday 2:30 - 6 Operated by the Escondido Arts Partnership 46

edible San Diego

September-October 2015

240.246.5126 |

Juicewavesd #JuiceWavesd #Sippinonzenandjuice

{Local Marketplace}



Plants, soil amendments & unique items from local artistis & crafters. Open Tuesday-Saturday, 9-5, and Sunday, 10-4. 2442 Alpine Blvd (next to Janet’s). • 619-452-3535 •


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


Five acres of displays showcasing water conservation through beautiful themed gardens. How-to displays about mulch, irrigation, compost and more. Free admission. Open daily, 9am-4pm, 12122 Cuyamaca College Dr. West, El Cajon, CA 92019 • (619) 660-0614 •

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 •



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

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



Coupon on page 22. Organic and natural products for your edible garden, as well as trees, shrubs, flowers, succulents and everything you need for their care. Home canning supplies. 1019 San Marcos Blvd. off the 79 fwy near Via Vera Cruz • 760-744-3822 •


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


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


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



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

Come t o




Stay for

Lunch !

Body oils and scrubs, essential oils & aromatherapy, soaps & bath balms, face trios & more. Online and two retail locations: 13330 Paseo del Verano Norte, Suite O, at Rancho Bernardo Winery; 2956 Roosevelt Street, Carlsbad. • 760-805-3904 •


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

Sunday Farmers Market


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

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

3757 South Mission Road Fallbrook CA 92028

Open Everyevery Sunday 10am to 3pm Open Sunday Open Every Sunday 10am 10 am to 3pmto 3pm


3757 SouthforMission Road Fallbrook CA 92028 Farm direct, premium antibiotic, cage and hormone free more info email: heritage pork. Whole hogs, primal cuts, and individual cuts, vendor info: or 760-390-9726 more info email: for for info email wholesale and retail. Kearny Mesa, Thur 10am-6pm, Sat,9amFollow us on Facebook: Valley Fort Sunday Farmers Market vendorVendors info: or 760-390-9726 contact Amanda Atwood at 2pm, 8280 Clairemont Mesa Blvd. #117; Julian Station, Fri, Sat, for more info email: or 619-417-8334 Sun 12-6pm, 4470 Julian Rd. • 619-378-4432 •

Open Every Sunday 10am to 3pm

Topsoil (specially blended for growing in San Diego), compost and mulch, ready to use or custom blended to your specifications. 16111 Old Milky Way, San Diego 92027 • 6760-644-3404 (sales); 760-746-4769 (billing & dispatch)• us on Facebook: Valley Fort Sunday Farmers Market vendor info: or 760-390-972 Valley Fort Sunday Farmers Market

y Ho u s n i



Follow us on Facebook: Valley Fort Sunday Farmers Market

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Kit built • Pine beam construction Super strong Delivered • DIY or we assemble RV’s available! Hundreds of models Sustainable harvest practices only Call Tom: (760) 445-2023

䔀 嘀 䔀 刀 夀   匀 唀 一 䐀 䄀夀

䌀 伀 刀 一 䔀 刀   伀 䘀   䜀 䤀 刀 䄀 刀 䐀   䄀嘀 䔀 ⸀   ☀   䜀 䔀 一 吀 䔀 刀   匀 吀⸀

㤀䄀䴀ⴀ㄀倀䴀 䰀 䄀 䨀 伀 䰀 䰀 䄀 䴀 䄀 刀 䬀 䔀 吀⸀ 䌀 伀 䴀

From our garden to your plate. 26 years in La Jolla European Bakery & Deli Breakfast, lunch & dinner Full-service catering 7837 Girard Avenue La Jolla, CA 92037 858-454-3325

September-October 2015

edible San Diego


{Local Marketplace} Handcrafted red, rosé and white wines


Sustainably raised USDA inspected beef, pork and lamb sides & cuts, chicken, turkey, duck, rabbit, quail, pheasant & bison. Free range eggs. No hormones, steroids, antibiotics, GMO/soy. Find at SD, Riverside and Orange Co. farmers’markets, at farm by appointment and CSA. Farm tours/internships available. • •


Southern California’s only whole animal butchery (nothing goes to waste) featuring sustainably raised, hormone and anitbiotic free beef, lamb, pork and chicken. Open Tue-Sat, 11am-7pm; Sun,11am-5pm. 2855 El Cajon Blvd. Suite 1, San Diego 92104 • 619-564-8976 •


Bring a picnic and enjoy the views at our sustainable ranch. Dog friendly. Open Sat & Sun 12–6pm & by appt. 23578 Highway 78, Ramona 760-789-1622 •

Serving 73,000 children, families and seniors a week, leading the fight against hunger by distributing fresh, nutritious food to those in need. Help build a hunger-free, healthy community by making a gift. 97% of your donation directly funds hunger relief programs in San Diego County. • (858) 452-3663 •


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


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


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


Call Bob Hunsaker at Krueger Realty for help in finding the best deal on a home or acreage in the Valley Center and greater North County area. 28732 Valley Center Road, Valley Center 92082 • 877-749-0999

A true European style market


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


Kits for tiny houses, RVs, guest houses, cabins and more. Super strong, pine beams. Delivered and we assemble or DIY. Sustainable practices. Call Tom: 760-445-2023


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


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


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


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


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


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


Award winning, handcrafted wines made from estate grapes and grapes from the Ramona AVA. Open noon to sunset on Sat and most Sun. Please call to confirm. Picnics welcome. 23578 Hwy 78, Ramona, CA 92065 • 760-789-1622 •


From the grapes to the winemaker, Stehleon Vineyards is San Diego grown. Stehleon wines blend four generations of agricultural heritage with local product and talent. • 760-7411246 •


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


Del Rayo Village Center 16079 San Dieguito Rd. Rancho Santa Fe • 619-743-4263 Sundays, 9:30am –2:00pm 48

edible San Diego

September-October 2015


This cookbook is by author and La Vigne Organics grove owner Helene Beck. Citrus-centric recipes from easy to challenging, sweet to savory, with beautiful photos of the grove, the fruit and the dishes. La Vigne CCOF certified orchard. PO Box 2890, Fallbrook, 92088 • 760-723-9997 •



Escondido—Welk Resort #

Carmel Valley

8860 Lawrence Welk Dr. 3–7 pm, year round 760-651-3630

Seeds @ City Urban Farm

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

TUESDAY Coronado

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

Escondido *

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

Mira Mesa *

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

Otay Ranch–Chula Vista

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

Pacific Beach Tuesday *# Bayard & Garnet 2–7 pm 619-233-3901

UCSD Town Square

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

WEDNESDAY Encinitas Station

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

Ocean Beach

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

Santee *#

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

State Street in Carlsbad Village

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

Temecula – Promenade *

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

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

Chula Vista

Imperial Beach *#

Seacoast Dr. at Pier Plaza Oct-Mar, 12– 7 pm; AprSep, 12–7:30 pm • info@

Kearny Mesa

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

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

El Cajon #

La Mesa Village *

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

Horton Square San Diego

225 Broadway & Broadway Circle 11 am–3 pm, March thru October 760-741-3763

Linda Vista *#

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

North Park *#

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

Oceanside Morning *

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

Oceanside Sunset

Tremont & Pier View Way 5–9 pm 760-754-4512 x-103


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

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

Corner of Spring St. & University 2–6 pm 619-249-9395

Rancho Bernardo Winery

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

30951 Hwy 79 Warner Springs 3 pm–6 pm (Sept–June) 760-782-3517

Clairemont at Madison High School NEW!! 4833 Dolivia Dr. 9 am–3 pm 888-666-0799

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

Scripps Ranch

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


Del Mar

Gaslamp San Diego

Escondido Saturday

Hillcrest *

Fallbrook Village Assn.


1050 Camino Del Mar 1–4 pm 858-465-0013 Grand Ave & Kalmia St. 10 am–2 pm 619-838-8020

102 S. Main, at Alvarado 11 am–3 pm 760-73-8384

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

Lemon Grove *# NEW!

Little Italy Mercato #

Ramona *

Temecula – Old Town *

On Wightman St. btw Fairmount & 43rd St. 9 am–1 pm 760-580-0116

Allied Gardens

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

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

City Heights *!#


Borrego Springs

Poway *


Broadway & Lemon Grove Ave. 9 am–1 pm 619-289-5535

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

Southeast San Diego 4700 Castana St. (north of 47th & Imperial) 3–6 pm 619-262-2022

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

Golden Hill #

Warner Springs

People’s Produce *#

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

Pacific Beach

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

400 block of Third Ave. 9 am–1 pm 619-279-0032

3960 Normal & Lincoln Sts. 9 am–2 pm 619-237-1632 Open June 15–Oct 28 1656 hwy 78 Library/school prkg lot 10 am–3 pm 760-765-1749

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

Leucadia *

North San Diego #

12655 Sunset Dr. Escondido 10:30 am–3:30 pm year round 858-735-5311

Point Loma #

Corner of Cañon & Rosecrans 9:30 am–2:30 pm 619-795-3363

Rancho San Diego

Valhalla HS, 1725 Hillsdale Rd. 1–4 pm 619-977-2011

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

San Marcos *#

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

Solana Beach

410 to 444 South Cedros Ave. 1–5 pm 858-755-0444 Valley Fort Sunday 3757 South Mission Rd., Fallbrook 10 am–3 pm 760-728-3205 * Market vendors accept WIC (Women, Infants, Children Farmers’ Market checks) # Market vendors accept EBT (Electronic Benefit Transfer) ! Currently only City Heights accepts WIC Farmers’ Market Checks and the WIC Fruit and Vegetable Checks. All San Diego County markets listed except Rancho San Diego, Rincon, SDSU, Seeds @ City and Valley Fort Sunday are certified by the County Agricultural Commissioner. Visit and click on "Local Food” for more complete information and links to farmers’ market websites and social media pages.

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

Murrieta *

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

September-October 2015

edible San Diego


ESD 31 Sep/Oct 2015  
ESD 31 Sep/Oct 2015  

The Beverage Issue