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Good food. Good drink. Good read. • No. 37 • September-October 2016

Beverages A.G. Warfield of Churchill’s Pub Agave Cocktails Fallbrook Brewing Company Autonomy Farms Dry Farming Grapes Vegan Restaurants

Š 2016 Nestle Waters North America Inc.

Chefs take great pride in their sources. They are as carefully selected as the carrots, cucumbers and peppers they feature on their menus. Chefs know great meals begin at the source. In the vast Panna Estate, rich in natural beauty and situated in the heart of Tuscany, lies the source of the pleasingly balanced and refreshing Acqua Panna spring water. Acqua Panna boasts a unique smooth and velvety taste, giving it the rare ability to please all discerning palates. A Taste of Tuscany.

Naturally filtered over 30 years by the Italian Alps and bottled at the source in Bergamo, Italy, S.Pellegrino has been a key ingredient in exceptional meals since 1899. Chefs trust their sources. Chefs trust S.Pellegrino.


For more visit:




September-October 2016


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Bourbon Spiced Latte, recipe on page 17 Photo by Chris Rov Costa

Photo:Lyudmilla Zotova

{Two Cents} Getting the most out of available agricultural land You might think that if a “plant based” diet is more sustainable than what most people in the U.S. now eat, that an all vegetarian or a vegan diet would be even more so. The less meat you eat the more sustainable the diet is, right? It’s not that simple, according to a recent article in Quartz about a study published in July in Elementa: Science of the Anthropocene. * While eating fewer animal products increases the number of people who can be fed from existing farmland, eliminating animal products altogether by choosing a vegan diet is less efficient than both a vegetarian diet that includes dairy (most effcient in terms of people fed per acre), and a vegetarian diet that includes both eggs and dairy. Photo: David Pattison

The reason is that there is a lot of land that can be used for animal agriculture that cannot be used to raise edible produce. The vegan diet was the only one that used only cultivated cropland and some grazing land, but no perennial cropland whatsoever.** (Seems like it should be Riley Davenport and John Vawter grazing land that vegans don't use, but that's what it says.) Taking land out of production that is now used to make food means fewer people can be fed because the number of acres devoted to food production is less. In effect, land that can feed people is wasted.

edible Communities 2011 James Beard Foundation Publication of the Year

In fact, omnivorous diets that include 20% and 40% animal products were ranked third and fourth respectively in number of people fed per acre—ahead of the vegan diet, which came in at fifth. If in the future we have to feed more people without devoting a lot more acreage to raising food, we’ll have to use all the land now being used for food production to maximum advantage. Based on this study, it appears that animal agriculture must be part of the solution to “feeding the world.” But meat eaters should not rejoice. The study suggests that a 60% to 80% reduction in the amount of animal products produced in the U.S. would be needed to bring the U.S. up from dead last to just third or fourth on the efficiency scale. In fact, we would do better to go to a vegetarian diet that includes dairy (most efficient), or a vegetarian diet that includes both eggs and dairy (second most efficient). One study settles nothing. But it is interesting because it contradicts a commonly held belief that a vegan diet is the most environmentally sustainable, at least if measured by the standard of people fed per acre. This study did not measure carbon footprint, though that is a related topic. It raises a question that we think is crucial: How will we measure the sustainability of our dietary choices going forward? We’ll be keeping a close eye on this. *"Carrying capacity of U.S. agricultural land: Ten diet scenarios,” published July 22 at Elementa. ** See study section 3.2 Land requirements of diet, “Perennial crop requirements were zero in the vegan diet.”


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

1 year $33, 2 years $54, 3 years $72 Subscribe online at or send your information (name, street address, city, state and zip code) and check made payable to Edible San Diego to Edible San Diego, P.O. Box 83549,

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CONTRIBUTORS CONTACT Lindsay Askins Edible San Diego Chris Rov Costa P.O. Box 83549 Laurie Delk San Diego, CA 92138 Jaime Fritsch 619-222-8267 Caron Golden Brandon Hernandez Maria Hesse ADVERTISING Erin Jackson For information about Noreen Kompanik rates and deadlines, Lauren Mahan contact Riley at Mike Mahan 619-222-8267 Susan Russo Nalie Warr Sam Wells No part of this Lyudmila Zotova publication may be PUBLISHERS Riley Davenport John Vawter

used without written permission of the publisher. © 2016 All rights reserved.

Every effort is made to

EDITOR avoid errors, misspellings

Riley Davenport, Executive Editor Britta Kfir, Managing Editor

COPY EDITORS Doug Adrianson John Vawter Michelle Honig

DESIGNER Riley Davenport

COVER PHOTO Chris Rov Costa

and omissions. If an error comes to your attention, please let us know and accept our sincere apologies. Thank you.

aste of the ort

t G e t t ic k e t s a om/port .c e in z a g a m o s a n d ie g

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The Red Door: San Diego’s first and only Community Supported Restaurant

“We’re excited that with a solid base of

financial support we can let our creativity fly with classes, meals and outreach that will expand the community’s sustainable food knowledge and provide support for those strengthening our local food system.” For more information on how to sign up and other upcoming events, visit The Red Door 741 West Washington St. San Diego, 92103 619-295-6000

Photo: Sam Wells

Trish Watlington grew up in rural Maryland, where she once owned a 32-acre farm, before embarking on a career as a licensed therapist in Indiana. “My farming roots have come full circle,” says Watlington, owner of The Red Door Restaurant and Wine Bar in Mission Hills. As a community supported restaurant (CSR), The Red Door now offers an elite group of members (100 maximum) the opportunity to buy in upfront and in return receive a bevy of exclusive members-only benefits, including private dinners, restaurant garden tours, special classes, wine release parties and more.

OH! Juice Tasting Room Now Open in Carlsbad A successful nutritional health coach with a passion for juice cleansing, Hanna Gregor eventually gave up private consulting for a broader, retail-based approach that would make her organic, cold-pressed juices more widely available.

Photo: Natalie Warr

“Oh! Juice was never meant to be a juice bar, catering to on-the-spot walk-ins wanting instant juice or smoothies,” Gregor says. “We cold press our juice in order to maximize nutrient value, which can take up to 45 minutes because of the delicate grinding process.” The

cold pressing is done either late the night before or early each morning. Not unlike a wine or brewery tasting room, customers may sample a juice tasting flight from a selection of 15 different seasonal flavors— from rich green juices to vibrant fruit juices and dairy-free nut milks—before making their decision as to which they wish to purchase and take home. OH! Juice Tasting Room 5631 Palmer Way, Suite A Carlsbad 92010 619-908-1150 Hours: Mon–Fri 8am-6pm

Ceviche House: Fresh Seafood to North Park

On a visit to the coast of Oaxaca, where his brother Antonio works with indigenous communities, he was introduced to many local fishermen and cooks and soon dove head first into permaculture and seafood preparation. Upon returning to San Diego, his Ceviche House offerings became standard fare at local farmers’ markets where, by coincidence, he met 4

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September-October 2016

his wife Viviana, who was also involved with the sustainable food movement. Juan Carlos and Viviana have since moved on to a small and wildly successful location in North Park. A word of warning from Chef Juan Carlos: “When the fish goes, we close.” Ceviche House 4594 30th St., San Diego 619-453-8330 Hours: Weekdays 11:30am–8pm

Photo: Mike Mahan

Chef Juan Carlos Récamier, originally from Querétaro, Mexico by way of Milan, Italy, eventually moved to San Diego where he encountered not only the love of his life, but also the dream of a lifetime.

Friday and Saturday 11:30am–9pm Sunday 11:30am-6pm Closed Monday

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Persons in photos do not reflect racial preference and housing is open to all without regard to race, color, religion, sex, handicap or national origin. Prices, plans, and terms are effective on the date of publication and subject to change without notice. Square footage/acreage shown is only an estimate and actual square footage/acreage will differ. Buyer should rely on his or her own evaluation of useable area. Depictions of homes or other features are artist conceptions. Hardscape, landscape, and other items shown may be decorator suggestions that are not included in the purchase price and availability may vary. This ad contains general information about a new home community in California and it is not an offer or the solicitation of an offer for the purchase of a new home. This information is not directed to residents of any other state that requires registration or permit issuance prior to the publication of such information. Plans to build out this neighborhood as proposed are subject to change without notice. CalAtlantic Group, Inc. California Real Estate License No. 01138346. 7/16 EQUAL HOUSING OPPORTUNITY

September-October 2016

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{Local Talent}

A.G.’s All Good Famed North County craft-beer bar’s chef taking adventurous food and techniques to the taps By Brandon Hernández Photography by Chris Rov Costa


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September-October 2016


or 10+ years, Churchill’s Pub and Grille has reigned as North County’s top craft-beer bar. These days it’s getting talked about just as much for the culinary offerings built to marry with 50 taps’ worth of quality ales and lagers. Ironically, it’s because of the work executive chef A.G. Warfield is doing outside of his home base. “A chef buddy of mine, Nate Soroko, who is pretty much the food-and-beer ambassador of San Diego, got me in on the beer-pairing brunches he does from his kitchen at Toronado in North Park,” says Warfield. Among the chefs he met and made fast friendships with at such events were Phil Esteban of The Cork and Craft, Mike Arquines of The LAB Dining Sessions and Mostra Coffee, Eco Caterers’ Nick Brune and Cowboy Stars’ Chris Osborne. “It broke me out of my little world. We’ve all checked our egos; it’s about the collective versus the individual. Now there’s nothing I look forward to more each month than getting together with these chefs and creating. It’s humbling and inspiring.” Warfield likens such collaboration to San Diego’s brewing culture, wherein brewers work together to build interest in local beer as a whole, give credit where credit is due and provide assistance to each other rather than constantly competing for shelf space. “When you think about it, a pint of beer is the great equalizer. Brewers and chefs come together over it,” says Warfield. Warfield is one of the OGs* when it comes to syncing suds with what he calls his

“elevated beer-centric comfort-food.” It all started when he first came to Churchill’s in 2010 and suddenly found himself with a plethora of highly varied beers at his disposal. Like many, he initially took baby steps, starting with existing dishes then pairing beers with them.

to emulate a Ramos gin fizz—a cocktail made with gin and citrus. Despite melting down pounds of sour candies, Warfield strived for balance while matching the gin botanicals, orange notes and vanillin pulled from oak barrels the beer was aged in. It worked, as do many of his dishes—the majority of which are far more approachable.

Nowadays, he takes an approach that provides far greater depth in the finished product—starting with a beer, getting into it and really examining all of its flavor and aroma nuances, then building a complex dish around it in order to simultaneously amplify both the food and beverage. This was already part of his modus operandi before Soroko and his band of merry gastronomes came along, but those brunches (and a number of other collaborative special-edition feasts and Chef Celebration dinners he has participated in) have pushed him.

Warfield has shared three recipes that embody his elevated-comfort-food approach along with beer-pairings for each, so that readers can give them a shot on the home front. Of course, the genuine dish is always available just off State Route 78, AKA The Hops Highway.


Churchill’s Pub and Grille 887 W. San Marcos Blvd., San Marcos Brandon Hernández is a native San Diegan, editor for West Coaster; correspondent for CW6, marketing manager for AleSmith Brewing; author of Complete Guide to San Diego Breweries and columnist for Pacific San Diego, Ranch & Coast and Celebrator Beer News. He has contributed to USA Today, All About Beer, Wine Enthusiast, San Diego Union-Tribune, Los Angeles Times and numerous other publications, served as consultant to the Food Network and editor for Zagat. Follow

“Nate comes up with out-there themes that make me think outside the box,” says Warfield. “And I’ve picked up a lot of cool ideas and refined plating techniques from the other chefs, as well.” A dish that sums up Warfield’s growth, ingenuity and adeptness for the avantgarde is one he created for a Toronado brunch built around exotic takes on “junk food”—Sour Patch Kids–infused pork belly with a duo of purées: vanillacauliflower (a take on a Creamsicle) and Sour Patch Kids with gin. The brewery du jour for this event was The Bruery of Placentia, California, and the beer he was pairing with this seemingly crazy course was Imperial Cabinet, a wild ale brewed

him on Twitter (@sdbeernews, @offdutyfoodie).

The following recipes on pages 8 and 9 courtesy A.G. Warfield, Executive Chef, Churchill’s Pub & Grille. An additional recipe for Imperial Stout Chocolate Coffee Pot Roast is on *OG stands for Original Gangster, someone who has been around.

“When you think about it, a pint of beer is the great equalizer. Brewers and chefs come together over it,” says Warfield.

September-October 2016

edible San Diego


Poached Lobster & Compressed Watermelon Salad with Grapefruit Two Ways Yield: 1 large family-style serving 8 cups water Âź cup pickling spice blend Juice of 1 lemon Juice of 1 orange 1 tablespoon kosher salt, plus additional to taste 2 (6-ounce) lobster tails, shells removed 4 medium grapefruit, peeled and segmented

Separate the grapefruit into 2 equal portions. In a mixing bowl, whisk together the oil, rosemary and salt. Coat 1 portion of the grapefruit in the oil mixture. Cut the remaining grapefruit into small pieces. To serve, toss all of the ingredients together in a large bowl. Plate family-style and serve immediately with a beer.

Compressed Watermelon Yield: 6 cups

2 tablespoons olive oil

1 (6-pound). watermelon, peeled and sliced into 2-inch squares

1 tablespoon fresh rosemary, chopped

Juice of 2 limes

Compressed Watermelon (recipe follows)

Âź cup basil, chopped

Prepare an ice bath (a large bowl of ice water). Combine the water, pickling spice blend, citrus juices and 1 tablespoon of salt in a small saucepot over high heat. Bring to a boil, turn off the heat and add the lobster tails. Cook for 7 minutes. Remove the lobster tails and place in ice bath. Once the lobster tails are cooled, remove from ice bath and pat dry using paper towels. Cut the lobster into ½-inch slices and refrigerate.

1 pinch kosher salt


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Arrange the watermelon, with no space between squares, on a baking sheet lined with parchment paper. Whisk together the lime juice, basil and salt, then cover the watermelon with an even layer of the mixture. Cover the watermelon with parchment or wax paper then top with another baking sheet. Place something weighing approximately 5 pounds on top of the baking sheet to weigh it down. Let stand for 3 to 8 hours. Once compressed, transfer the watermelon to a sealable container and refrigerate. Suggested Pairing: Fruity saison (Belgian-style farmhouse ale) or Berliner weisse (sour wheat beer)

Apple & Sweet Potato Soup with Cinnamon Croutons & Curried Crème Fraiche

Yield: 4–6 cups 4 tablespoons unsalted butter 2 medium yellow onions, chopped 1 pound carrots, peeled and chopped into ½-inch pieces 1½ pounds sweet potatoes, peeled and chopped 6 cups chicken stock 2 cups apple juice

stock, juice and salt and bring the mixture to a boil. Cover and simmer for 20 minutes. Stir in the apples and honey and simmer for 10 minutes. Using an immersion blender (or a food processor), purée the mixture until smooth and creamy. While the mixture is blending, add the cream and season with additional salt to taste.

Cinnamon Croutons

To serve, ladle the soup into bowls, top with a dollop of Curried Crème Fraiche and garnish with croutons. Serve immediately with beer.

1 baguette, cut into small cubes

1¾ teaspoons salt

Curried Crème Fraiche

4 Granny Smith apples, stemmed, peeled, cored and chopped

Yield: About 1 cup 1 cup whipping cream

2 tablespoons honey

2 tablespoons buttermilk

1 cup heavy cream

1 tablespoon curry powder

Curried Crème Fraiche (recipe follows) Cinnamon Croutons (recipe follows) Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Add the carrots, sweet potatoes,

Whisk all ingredients together and place in a glass container. Cover the container and let stand at room temperature (approximately 70°) overnight, or until the mixture becomes very thick. Stir well before covering and refrigerate for up to 10 days.

Yield: 4 cups

¼ cup olive oil ¼ cup honey 2 tablespoons light brown sugar 1 tablespoon ground cinnamon

1 pinch kosher salt Preheat oven to 350°. In a mixing bowl, whisk together the olive oil, honey, cinnamon and brown sugar. Toss the baguette pieces in the mixture, making sure each piece is evenly coated. Remove the bread from the mixing bowl and lay in an even layer on a baking sheet lined with parchment paper. Place in the oven and bake until crispy, 15 to 20 minutes. Set aside and let cool. Suggested Pairing: Belgian-style tripel or golden strong ale

September-October 2016

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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.


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{Liquid Assets}


seasonal ingredients, cold-pressed juices and chlorine-free filtered water. The only ingredient not sourced locally is the tea.

Kombucha with a kick

Photo courtesy of Boochcraft

By Susan Russo

“We want to pay homage to the original purveyors of tea … who are the best in the world,” says Clark. This is why Boochcraft’s tea is entirely handcrafted by a family of farmers in the mountains of Eastern China. “The land is unadulterated because it’s away from the modern perils of industrialization, so the soil is minerally rich,” he says. “And they use spring water from the mountains, which hasn’t been exposed to toxins. You can taste the terroir in the tea; it’s got subtleties of what grows nearby.” Asked to explain his inspiration for inventive flavors such as Grape Coriander Anise and Turmeric Tangerine Ginger, Clark says he focused on the “specific healing benefits of each flavor.”


ombucha, the healthiest of fermented beverages, just joined its more festive cousin, beer, in a most unexpected location: behind the bar. Kombucha is a fermented tea with an alcohol content typically less than 0.5%, sold in the juice aisle of the grocery store. Boochcraft in Chula Vista is now offering a high-alcohol kombucha (7% ABV). Co-owners Andrew Clark, Todd Kent and Adam Hiner say they’re the first in SoCal. “There was a big demand for [high-alcohol kombucha] that wasn’t being filled,” says Kent. Two years of research and development and one brewery later, Boochcraft has teamed with Stone Brewery to distribute its highalcohol or “hard” kombucha to over 350 locations in San Diego. Though it may seem like beer, Boochcraft’s brewmaster, Clark, stresses that it’s not. “It’s not made with grains or hops,” which makes it a safe alternative to beer for people with gluten sensitivity or intolerance. Kombucha has been touted as a cure-all, said to heal everything from irritable bowel

syndrome to arthritis. The scientific evidence is a little murky; however, the fermentation process that kombucha undergoes does produce healthful B vitamins and beneficial acids. Because it’s unpasteurized, it’s also rich in probiotics and prebiotics that are known to promote healthy bacteria in the gut and to boost immunity. Does this high alcohol inhibit kombucha’s beneficial properties? “Not all at,” says Hiner. He explains that the alcohol feeds the probiotics, helping them to thrive in that environment. “At 7% they’re totally happy.” Clark adds, “You could make the argument that the alcohol helps extract more beneficial vitamins from the herbs and probiotics.” They aren’t advocating for kombucha benders—“It’s never in your best interest to drink too much alcohol,” Hiner quickly acknowledges. Clark adds that it is in your best interest, however, to drink an alcoholic beverage made from “the best ingredients possible.” This is why Boochcraft’s kombuchas are 100% organic and nonGMO and are made from locally sourced,

Few people might recognize that rose hips, an ingredient in his Ginger Lime Rose Hips blend, contain more than 40 times the vitamin C of an orange. Or that the heather in the Grapefruit Hibiscus Heather blend is considered a natural antihistamine that has been used since Celtic times. What they will recognize is clean, fresh flavor, which Clark says results from the careful balancing of ingredients and the understanding of steeping times, which he has mastered over the past 10 years. The strict adherence to quality, deep-rooted integrity of craft and steady commitment to sustainability have put them on the road to success. Soon, you might just find yourself buying a round for friends.


For more information and to find stores and restaurants to purchase, visit Susan Russo is a cookbook author and freelance food and travel writer. She contributes regularly to and has a monthly Get Fresh! column in the San Diego Union Tribune. Follow her at @Susan_Russo on Twitter or email her at September-October 2016

edible San Diego


{Kitchen Know-How}


equila isn’t leaving San Diego any time soon. The foundation of the ubiquitous margarita, tequila has long been a favorite of SoCal drinkers. Recently, however, its hallowed ground has been encroached upon by mezcal, a distinctly smoky Mexican liquor made from the fermented juice of maguey (agave) plants. Now, other sophisticated agave-based spirits such as sotol and bacanora are gaining ground. And craft bartenders couldn’t be more pleased. Award-winning bartender Christian Siglin, bar manager of the lauded Bracero Cocina in Little Italy (a recent semi-finalist for a James Beard Award for Best New Restaurant), has a nearly scholarly understanding of agave spirits. Influenced by Bracero’s “Mexiterranean-inspired food” (a mixing of Mexican and Mediterranean flavors), Siglin has created a bar where classic Mexican spirits such as sotol and raicilla mingle happily with Mediterranean fortified wines and aperitifs. Mezcal is made from cooking the hearts of the agave plants, called “piñas,” in underground pits; the cooked agave is mashed, combined with water and left to ferment, hence its characteristic smoke flavor. The word “mezcal” is also generally used to describe agave spirits made in Mexico.

Agave Spirits

Siglin appreciates mezcal because “it’s less homogenized than tequila so there is much more nuance with mezcal varieties. And that smoke flavor lends another layer into a cocktail you might not expect.”

By Susan Russo

He explains that sotol, a distinctively grassy-flavored agave spirit, is not well known in the States yet but is available in his stirred cocktail, Chupacabra Tears, made with aged rum, sotol, cardarmaro, benedictine, orange bitters and xocalatl. It’s a decidedly dark and mysterious concoction of bitter, smoke and citrus flavors.

Photography by Jaime Fritsch

For mezcal novices, Siglin recommends Czech Yourself, a “tiki-style” cocktail composed of mezcal, becherovka, falernum, lime, pineapple juice, orgeat, cinnamon syrup and absinthe. “It’s got a lot of layers,” says Siglin. “It’s refreshing at first but then you get the smoky roasted pineapple flavor and the different spice layers that come with it.”

Bacanora, made from the fermented juice of agave plants, shares mezcal’s smokiness but also offers a teasing sweetness which Siglin says “makes it a little more approachable than some other mezcals.” He explains that bacanora distribution in the United States is very limited, making it expensive; therefore, he recommends drinking it the way it is traditionally enjoyed in Mexico: neat. All the worse for the margarita and better for us.


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

Siglin has created two seasonal cocktails. He recommends enjoying the coffee-infused Java Lamp in the morning and the ginger-spiked Tomas Kha in the evening. 12

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Java Lamp

Tomas Kha

Serves 1

Serves 1

1 ounce La Niña bacanora

1½ ounces lemongrass-infused Sotol por Siempre (see note below)

1 ounce Ancho Reyes chile liqueur ¾ ounce cinnamon syrup (recipe below) 4 ounces Dark Horse cold brew coffee (Dark Horse is located in North Park)

½ ounce Kalani coconut liqueur 1 ounce fresh lime juice ¼ ounce ginger syrup

Cinnamon Syrup:

¼ ounce Giffard orgeat syrup

4 cups water

Toasted coconut chips and lime zest curls, for garnish

4 cups sugar

Use 1 stalk of lemongrass to 1 bottle of Sotol. Muddle the lemongrass to release the oils and let it infuse overnight. Strain through a chinois or other fine-mesh strainer, and pour back into the bottle.

1 ounce cinnamon bark chips To makes the cinnamon syrup, combine water, sugar and cinnamon bark chips in a medium pan and bring to a boil for 5 minutes. Let cool overnight and strain remaining cinnamon chips with a chinois or other finemesh strainer, so you are left with just the syrup. To make the cocktail, combine all ingredients in a shaker tin and give it a good, hard shake. Strain into a Collins glass filled with ice. Garnish with fresh grated nutmeg on top.

To make the cocktail, combine all ingredients in a shaker tin and give it a good, hard shake. Strain into a Collins glass filled with crushed ice. Garnish with toasted coconut chips and lime zest.

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edible San Diego


Dry Farming Grapes How—and why—this long-forgotten art is attracting the interest of local winemakers By Lauren Mahan


t wasn’t until the late 1970s that vineyard irrigation was introduced in California and dry farming fell by the wayside. It was, however, dry-farmed wines that won the milestone “Judgment of Paris” blind tasting in 1976, making California a major player ever since.

get better-quality grapes with less water, because the more they’re stressed from lack of water, the smaller they are, with more intense flavors and color.

Today the art of dry farming is experiencing a revival in San Diego, if only on a small scale. We spoke to three local winemakers about why they decided to add dryfarmed grapes to the mix.

Chris Broomell, winemaker 15030 Vesper Rd., Valley Center 760-749-1200

Al Stehly, owner 298 Enterprise St., Suite D 760-741-1246

Where are your grapes sourced? We manage about 50 acres of vines from which grapes are sourced. They are small, custom vineyards where the fruit is hand pruned and hand harvested. My own vineyard, which replaced avocado trees, is located on a hilltop in Valley Center. And that’s where you’re dry farming? It’s not 100% dry farmed. We irrigate the root stock to help them get started, then gradually wean them off the water. Is it because of the drought? That’s just one of the reasons. We can 14

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Where do you source your dryfarmed grapes? From a tiny vineyard in Ramona— just 50 vines—that dates from the 1930s. The owner hadn’t touched it for years, so it was completely overgrown. She told us “you clean it up, knock yourselves out and have fun!”

Triple B Ranches Estate Vineyards

Stehleon Vineyards

How did you get into the winemaking business? We had been growing and managing avocados and citrus in North San Diego County, so growing grapes seemed like a natural extension. Our first vintage was in 2009 and we started selling wine in 2012.

certified organic. We’re always trying to make our wine more interesting, which is why we have ventured into dry farming.

Vinavanti Urban Winery Eric Van Drunen, winemaker 1477 University Ave. 877-484-6282 How did you get into winemaking? We started Vinavanti in San Marcos in 2007, subleasing 100 square feet in the back of another winery. It wasn’t until 2008 that we started doing our own thing. What do you mean by that? I found “big red” California wine kind of tiresome, with nothing distinctive or interesting. We wanted to return to the true nature of the grape and terroir. So we became the first San Diego wine to be

What led you to start experimenting with dry farming? The premium wineries in Europe have always been dry farmed, although they do allow irrigation the first year or two. So I figured, if they can dry farm in France and Spain where it only gets eight to 12 inches of rain, why can’t we do it here? And you’re doing it on a very small scale? We have a few dry-farm blocks at Triple B. Even though there’s an irrigation system, I’ve been farming them without irrigation for the last four to five years. Plus I have a block at my house that is dry farmed. Since dry farming yields fewer grapes, does that mean the wine costs more? It can. But it’s more interesting and more intense.


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.

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September-October 2016

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Spicy Fall Cocktails Cooler temperatures call for spicy drinks with brown booze. To help make the most of the chillier evenings headed our way, we tapped Andrew Larson, lead bartender of The Nolen, a destination rooftop bar and lounge in the iconic Gaslamp District, for seasonal cocktail recipes inspired by classic cold-weather beverages.

The first, a smooth and silky pumpkinspiced, latte-inspired libation, pairs perfectly with holiday cookies. The second, a spiced cider sipper spiked with Fino sherry, is light and refreshing enough to enjoy year-round.


By Erin Jackson Erin Jackson is a food writer and photographer passionately committed to hunting down San Diego’s best bites. She shares her finds in several local publications, including DiningOut San Diego, Thrillist, Pacific and Edible San Diego. Visit her blog

Silk Road 1½ ounces bourbon ¾ ounce cinnamon cider reduction (see recipe)½ ounce Fino sherry ½ ounce lemon juice 2 dashes Scrappy’s cardamom bitters Apple slices, for garnish Cinnamon Cider Reduction 1 pint hard cider 3 cinnamon sticks White sugar Pour a pint of hard cider into a pot and bring to a simmer on the stovetop. Add cinnamon sticks and simmer until the mixture is reduced by a quarter. Place liquid on scale. Add an equal weight of sugar. Stir together until incorporated, then refrigerate until chilled. Combine all ingredients in a tin with ice, shake for 10 seconds. Strain into a rocks glass filled with ice. Garnish with fanned apple slices. Drink pictured here.


Bourbon Spiced Latte 1 egg white

½ nutmeg, shaved

1½ ounces bourbon

8 cloves

1 ounce spiced pumpkin purée (see recipe)

1 star anise

2 ounces chocolate stout

Peel mini pumpkin, chop the flesh into medium-sized chunks and discard the seeds. Place the pumpkin chunks on a scale and make note of the weight (you will need a 1-1-1 ratio for pumpkin, sugar and water).

Angostura bitters 1 cinnamon stick Spiced Pumpkin Purée 1 mini pumpkin White sugar

In a pot, add the pumpkin and its equal weight in water. Add spices and boil for approximately 6–10 minutes, until the

3 cinnamon sticks 10 allspice berries

pumpkin is soft enough to blend. Strain spices out of the mixture, add sugar (same weight as the pumpkin and water) and blend in a high-powered blender. Strain again to remove the pumpkin fiber. Chill. Shake the egg white, bourbon and pumpkin purée in a cocktail shaker. Add ice and shake again (vigorously). Pour the stout into a rocks glass. Using a finemesh strainer, strain the contents of the shaker on top of the stout. Garnish with Angostura bitters and a cinnamon stick. See photo on Contents.


September-October 2016

edible San Diego



Be Social, Drink Local Fallbrook Brewing Company brews up local beer, camaraderie and civic pride By Brandon Hernández Photography by Lyudmila Zotova

ove brings out the best in people. For proof, look no further than Chuck and Jaime McLaughlin. The former’s infatuation with the latter after meeting the Fallbrook native 15 years ago led to him chasing her all the way to her north-inland stomping grounds. The two married and moved into a 500-square-foot studio apartment they playfully dubbed “the lodge.” These small yet significant first-steps toward a shared life have yielded not only a strong and lasting marriage, but also Fallbrook’s first and only local brewery, Fallbrook Brewing Company. Being a community’s first anything can be daunting. When looking to bring their fermentation fantasies to life, the McLaughlins explored cities with more established, proven brewing scenes: Vista, San Marcos, Oceanside. But in the end, they decided they wanted their hometown to benefit from the positive impact of having its own brewery. At the time they signed for their spot on Main Avenue in Fallbrook’s downtown area, there were more vacancies than occupied spots. Their hope was that by settling there, they could provide locals a fun place to hang out and have a good time without having to drive out of town. Hence, Fallbrook Brewing’s mantra—Be Social, Drink Local! Fast forward three years, Fallbrook’s main drag has more life to it, Fallbrook Brewing enjoys the patronage of a faithful following and the McLaughlins have teamed with another local business—The Rib Shack—to open a second venue under its tasting-room license. That spot, Firehouse Que and Brew, is a restaurant installed within an old firehouse roughly a half mile south on S. Main Ave. Opened in late 2015, it features decadent barbecue fare served in tandem with homespun craft beer flowing from a dozen taps. It’s as local as it gets—and, as ironic as it sounds, that has a good deal to do with out-of-town breweries. Rather than fill every tap with beers from his own operation, Chuck adds guest beers, most of them brewed by individuals with roots and ties to Fallbrook, whom he refers to as “alumni.” There are far more than one might initially think, including fermentation specialists from Coronado Brewing, Ironfire, Duck Foot, Iron Fist, Firestone Walk, Green Flash, Mission Brewery and Bolt Brewery. The latter originally opened in Fallbrook in 1987, two years before San Diego County’s longest continually operating brewing company, Karl Strauss. Bolt experienced a rebirth in La Mesa in 2014. Before Firehouse was even a twinkle in the McLaughlins’ eyes, Chuck reached out to some of the alumni (Bolt owner and brewmaster Clint Stromberg, Coronado head


edible San Diego

September-October 2016

Chuck McLaughlin

brewer Ryan Brooks, Green Flash assistant brewer Lucas Nelson and Ironfire co-owner John Murino), asking if they would be interested in brewing a collaboration beer to release during Fallbrook Brewing’s one-year anniversary weekend festivities. They signed on with enthusiasm, and before Chuck knew it, they were driving to a grove to pick fresh local citrus fruit for the beer. Tangelos, navel oranges, lemons, grapefruit and prickly pear were added to a saison base along with avocado-blossom honey and a blend of Citra, Equinox, Polaris and Simcoe hops. Those lupulin-laced botanicals came from all of the brewers as a result of Chuck’s BYOH brew-day invite. The resulting Belgian-style farmhouse ale—Homegrown Saison—came in at 7.6% alcohol by volume and was well received by locals and imbibers across the county.


This year, Chuck plans to bring more Fallbrook alums into the fold and continue to collaborate with them to brew up even more good reasons to be social and drink local.


Brandon Hernández is a native San Diegan, editor for West Coaster, correspondent for CW6, author of Complete Guide to San Diego Breweries and columnist for Pacific San Diego, Ranch & Coast and Celebrator Beer News. He has contributed to USA Today, All About Beer, Wine Enthusiast, San Diego Union-Tribune, Los Angeles Times and numerous other publications, served as consultant to the Food Network and editor for Zagat. Follow him on Twitter (@sdbeernews, @offdutyfoodie)


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September-October 2016

edible San Diego


Farm to Cup and Back Again at Manzanita Roasting Company


ritish author Glen Duncan said “Coffee justifies the existence of the word aroma.” And it was the fragrant, aromatic scent of coffee beans roasting that lured me to this coffee roaster’s door. Located on the grounds of San Diego’s historic 125-year-old Bernardo Winery, Manzanita Roasting Company opened in December 2015. They are a small, enterprising firm with a mission: to roast fresh, incredibly distinctive coffee beans from premier coffee-growing regions around the globe. And to do it with environmental responsibility by giving back to the earth. Weston Nawrocki, a former chef and sommelier, and his wife, Samantha, are Manzanita co-owners. Weston introduced Samantha, the winery marketing director, to “craft” coffee in his hometown of Vancouver, British Columbia. “Craft” refers to high-quality coffee beans sourced from small farms, shipped to coffee vendors and roasted on site. Says Samantha, “Once you’ve had a true artisan product, you can’t go back.” Manzanita is an evergreen shrub found along North America’s West Coast from Vancouver down to Mexico. The hearty plant’s cherries resembled coffee beans to Samantha, and the name stuck. The couple began researching coffee, traveling the West Coast and Europe. On these journeys, they made the momentous decision to purchase a coffee roaster to roast beans on site, forging a new frontier for craft coffee in San Diego.

By Noreen Kompanik Photography by Lyudmila Zotova

Weston purchased a California Loring roaster, which is built to owner specification and reduces energy consumption and greenhouse gas emissions by 80%.

Seeking the Best Beans Tapping into the expertise of a California importer was crucial to navigate trade laws in order to procure select harvests


edible San Diego

September-October 2016

of hand-picked coffee beans from small farms ideal for craft coffees. Each coffee has a story to tell, like Monte Verde coffee from El Salvador where the farmer’s wife is the village doctor. Profits from their coffee farm help support the local community and their farm is a sanctuary for neglected animals. Quality beans come from year-round coffee regions in Costa Rica, Panama, Brazil and Ethiopia. Samantha says that the winery process she grew up with at Bernardo Winery easily translates to coffee. “Just as good wines represent the terroir they are sourced from, small-batch coffee beans represent the unique farms, climates and countries they come from, each providing their own individual tastes.” Imported beans are roasted at Manzanita, a process that takes eight to 12 minutes at an average temperature of 550°, giving each bean its own characteristic profile. Chaff, a waste product that comes off the bean during roasting, is transferred to a bin at the roasting site. Coffee grounds, biodegradable coffee filters and chaff are all composted and used on site to enrich the soil of the vineyard. Tasting their coffees was a true pleasure. El Salvador had a pronounced chocolaty, nutty flavor. Especially fascinating was the Ethiopian Washed Kochere, with melon-citrus aroma and syrupy body tasting of peaches and dates. There’s nothing subtle about the rich, chocolatey deliciousness of Manzanita’s biggest seller, El Gaucho, a special blend of Central and South American and African beans. And for those who desire a potent brew, Mudinyereye (yes, pronounced “mud-in-your-eye”) delivers grand-slam coffee flavor with a bold, robust kick. While the Nawrockis are proud of how well their product has been locally received by the community, they are clear that it’s the quality, not the

quantity, of product that is most important in their coffee venture. The couple wants to continue creating precise, delicious-tasting coffees for the community, always practicing the most sustainable methods of roasting. “Happy coffee, happy planet” says Samantha, with a proud smile on her face.


Noreen Kompanik is a registered nurse, travel writer and photographer based in San Diego. Married to a retired naval officer, she and her family travel as much as they can. Her many published articles and inspirational stories can be found on her Facebook page “What’s In Your Suitcase?”

Samantha and Weston Nawrocki

September-October 2016

edible San Diego


Getting “Figgy”With It By Laurie Delk


am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else.” —Yotam Ottolenghi

smoked chicken salad sandwich; and BObeau Kitchen & Bar features a Beaujolais fig and shallot marmalade on their filet mignon burger.

The delectable and sweet fig is a small but powerful vehicle for the taste buds. This fall, as the harvest rolls in, this luscious fruit takes the spotlight in the San Diego culinary world. The most famous variety is the Black Mission fig (introduced to California in 1768 when Franciscan missionaries planted it in San Diego), along with the golden Calimyrna, Sierra and Brown Turkey. Figs are beneficial to the diet as a good source of dietary fiber, vitamin B6, copper, potassium, manganese and pantothenic acid.

Sweet figs find a salty counterpart in proscuitto in several San Diego locales. At Flour & Barley in Seaport Village, the prosciutto and fig appetizer is crafted with arugula, shaved parmesan and a drizzle of lemon oil. At CUCINA urbana, the fig and prosciutto pizza with burrata and basil makes a resilient comeback this fall.

San Diego business Jackie’s Jams works with local farms including JR Organics, People’s Plus, and Suzie’s to produce a variety of distinctive jams. Look for their Balsamic Fig and Truffle Fig, part of the Baron Family Reserve line from Jam Master Dave. Fig jams, compotes and marmalades take center stage in San Diego’s restaurants. At True Food Kitchen a fresh fig compote accompanies their Moroccan half chicken; Vintana Wine & Dine in Escondido incorporates a fig jam in their

Indigo Grill, 100 Wines & Kitchen and OB Warehouse all have fig flatbreads on the menu, with the latter incorporating cognachoney roasted pears, blue cheese, Mission fig jam, mozzarella, arugula and honey white balsamic vinaigrette. Fig fanatics can head to Temecula Olive Oil Company to grab a bottle of Vanilla & Fig balsamic vinegar and soak it up with the famous fig bread from Bread & Cie. Pizzas and flatbreads aside, even gluten-free folks can relish the fig harvest. At Herringbone La Jolla, Pastry Chef Becky Kastelz has a gluten-free date cake served with a fig preserve, fig salsa and toasted almond ice cream. The vibrant cocktail culture in San Diego is known for using fresh ingredients from the farmers’ markets and rotating its menu for

Photo: Chris Rov Costa


edible San Diego

September-October 2016

seasonal fruits and vegetables. Don’t miss these mouthwatering figgy local concoctions: Notorious FIG, Saltbox: This clever cocktail is a perennial favorite featuring Milagro Reposado, fig-infused sherry, chili pepper, maple syrup and black walnut bitters. The Smoked Fig, AVANT at Rancho Bernardo Inn: This gorgeous cocktail is composed of Maker’s Mark whiskey, fresh fig and rosemary syrup and charred rosemary from the on-property garden. The Woodsman, Island Prime and C Level: A comforting fall cocktail of Maker’s Mark, B&B, honey liqueur, orange bitters, fig syrup (made with brown sugar and lemon), ginger and garnished with a dried fig. Craft beer lovers, never fear: The beloved Ficus from Mike Hess Brewing (8.3% ABV) will be on tap this fall. This yummy Belgian Dark Ale is everything you are looking for with 10 pounds of organic Brown Turtle figs per barrel. Stone Brewing fans, watch for Mixtape Ale vol. 15 (on tap only), which contains figs and plums and is dry hopped with Hallertau Blanc. No matter how you enjoy your figs, it’s going to be a bountiful, delicious harvest here in San Diego.


Laurie Delk is a lover of all things wine, craft beer and cocktail related in the San Diego scene. Currently, she is the West Coast sales director for Brewer-Clifton and Palmina, sustainable wineries that are dedicated to vegan practices and natural fermentations. She is also the weekly craft beer and cocktail columnist for the local magazine, DiscoverSD. Her life and travels around the globe have given her a deep appreciation of local food and drink culture.

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September-October 2016

edible San Diego


{The Good Earth}

Autonomy Farms Desire to reconnect leads entrepreneur back home By Susan Russo


fter graduating from college in San Francisco with a degree in marketing, Meredith Bell, a Bakersfield native, swore she would never return to Kern County. “I wanted to live in a big city,” she tells me during our first meeting. She accomplished that goal with stints in NYC and San Diego, where she worked in food and beverage sales.


edible San Diego

September-October 2016

Despite a successful career, her discontentment grew. “I felt jaded,” she says. “I would talk to people every day about food, and they didn’t know where their food came from. There was a disconnect between the farmer and the consumer.” While living in San Diego, Bell found herself making more phone calls home to

her sister and brother-in-law, Janice and Michael Poncetta, to discuss farming. Janice, who earned a BA in agribusiness from Oklahoma State University, and Michael, a fourth-generation farmer who holds a degree in agronomy from Cal State University, Fresno, were living and working on his family’s farm in Bakersfield.

Opposite page: Meredith Bell, Janice and Michael Poncetta.

Farm dog keeps an eye on the chickens, out of their movable coop foraging in the pasture.

They shared Meredith’s disillusionment with what they saw as a broken farmerconsumer relationship. Michael recognizes an irony: “In Bakersfield, we’re surrounded by farms, but most people had no idea where their food was actually coming from, other than the grocery store.”

understand this process they’re more inclined to pay more and to feel good about their choice.

They resolved to do something about it. Bell determined it would be too expensive to start a small farm in San Diego and instead chose Kern County, where “we had access to land and water we knew we could work off of.” And that’s where she has been since February 2014, when she, Janice and Michael launched Autonomy Farms—a small, sustainable farm and ranch that offers organic produce and naturally raised beef, lamb, poultry and eggs. Propelled by the “need to fill the gap in the local marketplace,” the trio have become farming and community evangelists. “We are constantly educating our consumers about what it means to be sustainable, what it means to be organic, why it’s important for our bodies and our environment,” says Bell. And like any good evangelist, storytelling and relationship-building are key ingredients to their recipe for success. Whether at area farmers’ markets, CSA pickup locations or the local diner, the three are continually engaging with their community. Take their grass-fed, grainfinished beef. They encounter many consumers who prefer to purchase less expensive grass-fed beef at a local grocery store rather than from a local ranch. That’s when the conversation begins: Do they know how the animals were treated? Autonomy’s animals are raised naturally and humanely. Are they certain the storebought meat is entirely free of hormones, antibiotics and GMOs? The cattle at

Propelled by the “need to fill the gap in the local marketplace,” the trio have become farming and community evangelists. “We are constantly educating our consumers about what it means to be sustainable, what it means to be organic, why it’s important for our bodies and our environment,” says Bell. Autonomy Farms are grass-fed and grain finished, which means in the last 90 days of their lives they are fed a high-quality combination of non-GMO grains, most recycled from local craft breweries, never corn or soy. (The grains are essential to add marbling to the meat, which enriches its flavor.) And they are always hormone- and antibiotic-free. Then there are eggs, which sell for $6 a dozen, a price some consumers balk at. That’s when the farmers tell the different stories of egg production. As Bell explains, unlike most commercially raised hens, “our hens live as they should … outside on a pasture” and subsist on a natural diet that is supplemented with flaxseed and fish oil. This natural process produces eggs that are richer in color and flavor, higher in healthy omega-3 fatty acids and lower in cholesterol. Bell says once people

Feeling good about their food choices has also led to Autonomy’s thriving community-supported agriculture (CSA) harvest subscription plans for both fresh produce and meat. (San Diegans can purchase Autonomy meats at The Heart & Trotter butcher shop in North Park or enjoy them at The Red Door Restaurant in Mission Hills.) It should be said that running a sustainable farm has its costs: It is both more expensive and more labor-intensive to maintain. Since Autonomy eschews synthetic pesticides, they have to be extra thoughtful about soil maintenance as well as crop selection, rotation and covers to limit potential crop infestations and diseases. They use well water on a drip, which reduces consumption. On the upside there is no waste. Damaged or unattractive produce either gets incorporated into feed or gets composted. “This helps us limit our carbon footprint,” says Bell. As for that nagging discontentment, Bell exclaims, “I’m so happy now! This is what I was meant to do.” Michael agrees: “Meredith is one of the best farmers I’ve seen. [She proves] if someone is determined enough and does the actual hard work, it’s possible to be successful.”


For more information, visit www. or check out their Facebook page. 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

September-October 2016

edible San Diego


Support Your LOCAL Winegrowers!

26502 Hwy 78 | Ramona 910 Gem Lane | Ramona


edible San Diego

September-October 2016

Both Wineries Open Saturdays & Sundays 11-5

Photo courtesy of Solutions for Change

Improving the well-being of homeless families

By Lauren Mahan


magine a place where homeless families get a new start in life and where parents and children enjoy the benefits of growing and eating healthy, organically grown food. Such is the mission of Solutions for Change, the nonprofit brainchild of US Marine veteran and social entrepreneur Chris Megison, whose two-acre aquaponics farm in Vista—Solutions Farms—is one of the largest in the world dedicated to helping the homeless.

just four to six weeks from seed to harvest.” Solutions Farms is looking to increase annual production from 25,000 to 130,000 pounds. Some of the produce is sold to restaurants and at farmers’ markets, but the bulk goes to local schools through a farm-to-school program. Their partnership with Vista, Fallbrook and Escondido school districts ensures that thousands of local school kids are getting top-quality produce as part of their daily regimen.

About Solutions for Change

“After working in the nonprofit sector for seven years, I had a vision of starting my own nonprofit to help families break the cycle of homelessness,” he says. “My gut feeling was that a farm offering both jobs and healthy food might be the key. But my farming experience was zilch.” So Megison set about learning what he could about aquaponics, a relatively new method of farming that combines hydroponics and aquaculture. According to Megison, aquaponically grown greens are even better nutritionally than certified organic produce, where manmade nutrients are often introduced. By contrast, the aquaculture component at Solutions Farms uses 100% natural, fish-based nutrients to feed the plants. “As a result, our plants grow faster—often in

Solutions Farms is a key component of Megison’s three-pronged approach to getting homeless families back on track—education, workforce training and housing—using a personal accountability model he calls “get up, suit up and show up.” “New participants are enrolled in a 1,000-day leadership development academy in a collegelike setting,” Megison explains. The first of its kind in the country, it gives them the skills they will need to exit dependency programs and start giving back to the community, instead of relying on handouts. Students spend 20–25 hours a week at Solutions Farms as work training, with the balance spent going to classes at what Megison call “Solutions University.” Campus-like housing is provided through a network of multi-

family units throughout North County that are owned by Solutions for Change. Upon completion of the program, graduates will have saved $2,000 in a bank account and secured full-time employment. “Having dedicated 25 years of my life to this effort, we are now seeing tangible, generational transformation, and it’s big,” says Megison. “The children of formerly homeless families we’ve helped along the way are living the promise of a better future that we made to their parents when they first walked through our doors.” Solutions Farm received an Innovation Grant from Alliance Healthcare Foundation that will enable them to increase their production by two- or three-fold. The expansion and build-out is currently under way and expected to be completed by end of summer 2016.


Solution Farms 722 W. California, Vista 760-295-1437 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. September-October 2016

edible San Diego


{Sandwich at Home}

Kathryn Rogers' Sin-free Indulgence

By Maria Hesse Photography by Lyudmila Zotova


he word vivacious is defined as “happy and lively in a way that is attractive.” Kathryn Rogers of Vivacious Dish is nothing less. Rogers is a holistic chef with an extensive background in advertising with a focus on health communications. She has worked in the public health sector for years promoting educational outreach campaigns on topics such as HIV awareness and mental health support for veterans; she currently works with the county health initiative Live Well San Diego. On the side, Rogers is the motivational life-changer behind Vivacious Dish, a boutique health-inspired business offering personal chef services, pop-up dinners, cooking classes and a recipe-


edible San Diego

September-October 2016

filled website “founded on the principle that only through sustainable social connections and equitable access to whole foods can we achieve optimum health and happiness.” Rogers grew up in Carson City, Nevada, in what one might call an alternative environment where holistic health practices were the norm. She learned to cook from her mother, and has had an evolving diet for most of her life. While she became vegetarian at the age of 7, she now eats meat, emphasizing the

importance of ethically sourcing her animal proteins from local purveyors like Heart & Trotter. Rogers loves that saying “Less meat, clean meat,” stating “I think that if you are going to eat meat, it should be done with a real nod toward the treatment of the animals, the treatment of the people handling the animals and being stewards of the land.”

Cherry, Vanilla, Chocolate Cauliflower Ice Cream Sandwich Refined Sugar-Free, Gluten-Free, GrainFree…and Delicious

½ cup maple syrup 6 tablespoons organic coconut milk 1 tablespoon pure vanilla extract

Grain-Free Chocolate Cookies

½ teaspoon sea salt

2 cups organic almond meal

½ cup Bing cherries, pitted and chopped into ½-inch pieces (if using frozen cherries, defrost and rinse, then chop)

2 tablespoons organic coconut flour ½ cup fair trade cocoa powder ½ teaspoon baking soda ⅓ cup raw local honey (substitute maple syrup for vegan option)

Preheat oven to 350° F. Sift dry cookie ingredients together. Place the remaining cookie ingredients in a saucepan over low

heat and stir until chocolate is melted. Pour the melted chocolate mixture into the dry ingredients and stir with a spoon until well combined. Use a tablespoon to scoop out balls of cookie dough. Flatten each ball to about ½ inch thick and bake for 10 minutes on a lined baking sheet. Cool on wire racks. Place all ice cream ingredients except cherries in a high-powered blender and blend on high until smooth and creamy. Fold in cherries. Pour into ice cream maker barrel and run for about 20 minutes until firm or pour in lined 9- by 13-inch pan, seal with plastic wrap and freeze for about 3 hours, until firm.

¼ cup coconut oil 2 ounces unsweetened chocolate 1 teaspoon pure vanilla extract Cherry Vanilla Ice “Cream”

Add a scoop of ice cream to a cookie and top with a second cookie to make a sandwich. Roll in crushed rose petals, chopped walnuts and/ or cacao nibs if desired.

1 head organic cauliflower, cut into florets (about 4 cups) and steamed until fork tender ½ cup coconut oil, liquefied

The ambition to eat and promote healthy dietary alternatives is a personal one for Rogers, who recognized a history of inflammation in her family and suffered from many symptoms of illness associated with food sensitivity. She says her health dramatically improved when she eliminated gluten, grains and refined sugars from her diet and began consuming bone broth.

nutrient-dense foods and quickest things to make to fuel her body. Meals at home are satisfying and fulfilling with quick preparations like green juice, smoothies with coconut milk and avocado, or a couple pastured eggs for breakfast, greens

“Experimentation with different approaches to health and wellness has always been a part of my modality, specifically with the sugar piece.” This personal experience drives Rogers’ passion for teaching people to identify themselves based on a diet that supports their best wellbeing, rather than the restrictions that are often associated with standard American dietary platforms.

with dinner leftovers for lunch, with dinner favorites being a simple, wellseasoned steak with baked sweet potato. She does enjoy her healthy desserts and the most popular classes on the Vivacious Dish calendar introduce participants to healthy desserts using natural sweeteners like raw honey, dates and maple syrup. Rogers has a knack for creating opportunities for people to indulge, but doing it in a way that makes them feel nourished. Lucky for us, Cherry, Vanilla, Chocolate Cauliflower Ice Cream Sandwiches sound nourishing enough to eat all day!


Maria Hesse is a food and lifestyle designer, pug photographer at, and co-author of The Intentionalist Cooks! You can find her online at

Since she puts in such an effort to prepare food for others, she looks for the most

Kathryn Rogers

September-October 2016

edible San Diego


Photo: Lindsay Askins

Closing the Loop

Abriana and Chris Young


hris Young’s mind likes loops. His way of looking at things is to make connections that all come together in a nice closed, efficient circle. And that’s what he does with his zero-waste sustainability business, fittingly called Closing the Loop. Young started Closing the Loop back in 2011 while working in the apprentice program at Suzie’s Farm as a farm hand. It came naturally to him since he was raised on his grandparents’ orchard and dairy farm in Maryland. After graduating from the University of South Carolina on a Navy ROTC scholarship, he did his stint and then wanted to get back into farming. He tried growing mushrooms, but that didn’t take off, so he joined Suzie’s Farm. When Young realized he wanted to get into recycling, he started as a food waste hauler, charging restaurants, homeowners associations and other places that have waste to get rid of and then composting it for use on farms. The problem was that Young found all the state and local regulations daunting because local landfills are keen to protect their business. So he developed a different approach that would avoid the landfill bureaucracy and politics. Food waste doesn’t


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September-October 2016

have to go to landfills because it’s not trash and businesses only fall under composting laws if the waste is heated to 120 degrees or higher. So he doesn’t heat compost. Because Closing the Loop is engaged in animal husbandry and making animal feed, Young said, it doesn’t trigger any issues. So now, about a third of his business is food waste recycling from restaurants including The Red Door, Burger Lounge and USD’s cafés. Another third is regular recycling. The final third is inedible kitchen grease, or IKG, recycling. Instead of charging clients to haul away their IKG, he buys it from them or offers a credit to their recycling account. He then sells the IKG to biofuel manufacturers. The food recycling process involves putting the waste in bins that have a drain. Young gets three products from this process: sludge—wet muddy compost that can be fed to worms, which he can sell to farms; methane gas—which he wants to bottle and use for energy generation or cooking; and clear liquid—which is filled with nutrients and is essentially liquid fertilizer and can be sold to growers. “I’m always interested in bringing food back to the soil,” he said.

By Caron Golden Another twist in the food recycling is the production of black soldier flies, a beneficial bug that helps the composting process. Young pulled back a section of tarp in the field he had been subletting from Suzie’s Farm. Underneath was a nasty pile of decomposing food. He pushed it around with his hands until he found what he was looking for: little worm-like creatures madly wiggling around. These were black soldier fly larvae. They have a six- to 12-week life span and in that time are ferocious eaters. Young has created a setup in which the larvae eat until their mass reaches about 40% protein—when they instinctively crawl out of the waste only to fall into bins he’s placed along the side, where he can catch them, freeze dry or dehydrate them, and sell them to farms across the country to feed to chickens or turkeys or other animals. Closing the Loop has just moved from Suzie’s Farm to Recon Recycling in National City, which they took over. With 12,000 square feet, Young can now move the black soldier flies indoors to raise year round, using the methane gas to heat the space. He’s looking to hire people with disabilities, veterans (both he and his wife, Briana, are disabled vets) and trained compost workers from Donovan prison. “Every year I try to add something new,” he said. “I’m also looking at recycling wax cardboard boxes into compressed fire logs, and maybe next year recycle mattresses. We’re moving into LA and Temecula, and next year into Phoenix, and I want to create a franchise model so we can expand. “My goal,” said Young, “is to keep pulling things out of landfills. I want to help San Diego meet its zero waste initiative. We want to put the landfills out of business.” Award-winning freelance writer Caron Golden is the author of the blog San Diego Foodstuff and Edible San Diego’s blog Close to the Source. She appears frequently on radio, and has contributed to Saveur, Sunset, Culinate, Riviera, the San Diego Union Tribune, the Los Angeles Times and many other publications.

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Love Wine? It’s CRUSH Season!

LOCAL FISH FROM LOCAL FISHERMAN Fresh Local Seafood on the docks in Point Loma

Experience the making of award winning wines in our Urban Winery location!

iner y W t s #2 Be List 2016 d e t o A V D n a S

“Awesome product! Wash and sanitize. It does both!”

All natural Artisan crafted Renewable

858-381-CORK (2675)

1403 Scott Street, San Diego 619-222-8787 •

12225 World Trade Drive Suite P San Diego 92128

September-October 2016

edible San Diego


South Park

CritterFree Cuisine

Vegan fare reaching new heights at area restaurants By Laurie Delk


ay the word vegan now in San Diego and you won’t get a quizzical sideways glance any more. While still on the fringe of vegetarianism, it’s steadily become a normal request from diners and not an entirely oddball notation to see on menus. As someone clocking in more than 17 years as a vegetarian, it thrills me to see a swell of health-focused activity in San Diego dining culture. Here are three hot spots in the county turning out delicious vegan dishes and drinks. Laurie Delk is a lover of all things wine, craft beer and cocktail related in the San Diego scene. Currently, she is the West Coast sales director for Brewer-Clifton and Palmina, sustainable wineries that are dedicated to vegan practices and natural fermentations. She is also the weekly craft beer and cocktail columnist for the local magazine, DiscoverSD. Her life and travels around the globe have given her a deep appreciation of local food and drink culture.

Undoubtedly the renegade of the vegan movement in San Diego, Kindred is the antithesis of the Namaste meditate-on-your-food purist vision of “clean” living. With punk rock on the airwaves and skull and beast iconography adorning the walls, it’s intentionally not the “AUM” environment typically seen. For owner Kory Stetina, a 14-year vegan, Kindred grew from pop-up vegan dinners around San Diego, culminating in its popular South Park location. Rather than open a restaurant exclusively for vegans, he creates a “great guest experience that just happens to be vegan, almost crafted more for a non-vegetarian palate than for vegetarians. Our goal was try to elevate traditional fare, rather than imitate.” Must-tries from Chef Jeremy Scullin: The Deli Battle, with red chili and orange-fennel seitan (shaved like charcuterie), smoked golden beets, miso cashew balls, kale pepperoncini pesto and spicy lemon tomato spread. Memphis BBQ Jackfruit, with pulled soy curls and green chili aioli on sourdough with housemade potato chips. As Kory puts it, “It’s great flavor with something that is naturally vegan. We’re not creating analog versions.”

Encinitas The moment you step into EVE, Encinitas Vegan Experience, you feel its innate intimacy and warmth from the reclaimed wood and greenery to the large picture windows. Locals are naturally drawn into the space. For owner Scott Steel, that’s precisely the goal. “It’s about supporting the community and friends, and redefining ourselves every day. Everything is done with the intention to nurture.” Scott, a chef for 20 years, creates the focused menu in tandem with chefs Addy Shreffler and Lauren Wong. Must-tries: The Legendary Hero Bowl, made with kale, Brussels sprouts, avocado, carrots, beets, walnuts, cranberries and their addictive “tahini glory sauce.” Don’t miss their blend of yerba mate and organic vegan kefir soda. EVE has a range of meal-replacement smoothies, 10 taps with six different local kombuchas, cold brewed yerba mate and cold brew superfood organic coffee on nitro. You can also find EVE’s bowls in Jimbo’s, juices at the Chopra Center at Omni La Costa, and through DoorDash.

Little Italy Now considered a SoCal classic, Café Gratitude successfully brought healthier eating options to a city understandably ruled by carne asada burritos, Hawaiian pork and calorie-bomb brunches. What it’s managed to do is awe-inspiring. Packed every day to the hilt, Gratitude draws in scores of visitors with its high-end, clean-lined modern space and its expansive menu, leaving any style of diner with options. While the flourishing chain has been embroiled in social media controversy over the owners’ decision to return to eating meat and raising animals for meat on their farm, it doesn’t seem to have slowed down their pace in San Diego or altered their mission of elevating San Diegans’ level of awareness of veganism, health and, yes, living with gratitude. Must-tries: I am Gracious: Summer Salad with heirloom cherry tomatoes, green beans, cucumbers, cashew mozzarella, avocado, basil hempseed pesto, wild arugula and Brazil nut parmesan. I am Comforted: Roasted yams with cashew nacho cheese. I am Worthy: Pressed juice with apple, carrot, beet, chard, lemon and ginger.


edible San Diego September-October 2016

Photo courtesy of Kindred

Kindred's Memphis BBQ Jackfruit

Celebrating Sustainable Food Building Healthy Communities Promoting Food Justice GOOD, CLEAN & FAIR!

Photo courtesy of Encinitas Vegan Experience

Slow Food is committed to preserving food traditions and reviving the table as a center of family and community.

EVE's fresh salad

Slow Food Temecula Valley Slow Food Urban San Diego

Join Slow Food and make a real difference.

Fresh & Local Seafood Seafood Education and Nutrition Center

OPEN MON-FRI 8AM-3PM SAT 8AM-2PM & SUN 8AM-12PM Fish Market | Food Demos | Special Events

Committed to sourcing better seafood choices from responsible fisheries or farms.

Photo courtesy of Café Gratitude


Café Gratitude's I am Comforted

September-October 2016

edible San Diego


{Edible Reads} Bounty from the Box: The CSA Farm Cookbook Not sure what to do with all the interesting but sometimes repetitive produce in your CSA box? Before you decide you've had enough zucchini or kale to last a lifetime, delve into Mi Ae Lipe's Bounty from the Box: The CSA Farm Cookbook. With this book, you'll never wonder what to do with your weekly CSA box again. This is a truly comprehensive resource, whether your produce comes from a CSA box, local farmers market or the grocery store. Arranged by season, this encyclopaedic book has more than 350 delicious recipes—many vegetarian, vegan and gluten-free. Each crop entry features practical, extensive information on nutrition, selection, storage, cleaning, cooking techniques, complementary foods, serving suggestions and more.

Sweets in the Raw This debut cookbook entices us to explore guilt-free desserts. Health and fitness expert Laura Marquis offers 46 fresh and naturally healthy recipes that will satisfy the most intense sweet tooth—all without refined sugar, dairy and grains. All the recipes are no-bake and use natural sweeteners. With recipes like Apple Crumb, Chocolate Fudge, Strawberry Ice Cream, Black Forest Cake Bites and Espresso Truffles Marquis you may discover a few "secret weapons" for sticking to a gluten- and lactose-free, low-glycemic diet. Marquis has made it her "mission to create the very first raw dessert cookbook that meets the dessert lover's expectations for taste and quality."

Lajollacooks4u: California Cuisine Local self-taught chef Jodi Abel's inaugural cookbook effort is a rich and inspiring collection of fresh, simple and healthy recipes. Abel’s Californiastyle cuisine features recipes that not only emphasize in-season ingredients but also cater to a variety of diets, including vegetarian, vegan, paleo, glutenfree and dairy-free. There is truly something for everyone here. One of the most intriguing aspects of the book is how her recipes are influenced by her experiences teaching private cooking classes around the world. Each of the book’s recipes draws inspiration from the fusion of international flavors and the array of vibrant cultures in California. Abel’s experience teaching cooking is reflected in how easy the recipes are to follow. This is a great resource no matter how accomplished you are in the kitchen.


edible San Diego

September-October 2016


We bring the farm to you. • 21st YEAR OF OPERATION • @lmmarket

Winner of

BEST ITALIAN RESTAURANT Critics Pick & Readers’ Pick BEST CHEF, Accursio Lota Readers’ Pick 2820 Roosevelt Road • Liberty Station, Point Loma • 619-270-9670 •

Escondido Certified Farmers’ Market

Shared plates and delicious tapas-style food. Fine dining at an affordable price. Casual atmosphere.

2:30 on Tuesdays at 262 E. Grand Ave

operated by the Escondido Arts Partnership

608 Mission Ave Oceanside CA 92054 (760) 291-1040


Taste Local!


tre e S Stat

featuring the wines of featuring the wines of



Stehleon Stehleon and and Vesper Vesper Vineyards Vineyards MADE FROM 100% SAN DIEGO COUNTY GRAPES MADE FROM 100% SAN DIEGO COUNTY GRAPES


298 298 Enterprise Enterprise Street, Street, Suite Suite D D Escondido Escondido CA CA 92029 92029 (See map on reverse side) (See map on reverse side)

Friday Friday && Saturdays Saturdays 11-6 11-6 Sundays Sundays 11-5 11-5 or by appointment or by appointment

P H O N E : (760)741-1246 P H O N E : (760)741-1246 ••

Sunday Farmers Market at the Valley Fort 3757 South Mission Rd. Fallbrook CA

Open every Sunday 10 am to 3pm o t e m Co OP. Vendors contact Paula Little at SHFarmers Sunday Market Sunday Farmers Market r or 951-695-0045 a t y fo

StheHValley dayat Market ! atFarmers Fort the LUNC Valley Fort

2016 Farm tour Day Saturday September 17 Get an exclusive behind-the-scenes look at farming, San Diego Style. For more information or to register visit:

Valley Fort Sunday Farmers Market

at the Valley Fort 3757 South Mission Road Fallbrook CA 92028 3757 South Mission Road Fallbrook CA 92028

Open Every Sunday 10am to 3pm

Open Every Sunday 10am to 3pm

7 SouthforMission Road Fallbrook CA 92028 more info email: vendor info: or 760-390-9726 for more info email:

September-October 2016

edible San Diego


Why do these savvy business owners advertise in this magazine? Tori Rosay

Dexter’s Deli When Tori advertises with Edible San Diego, she knows she is talking to other people with the same priorities. Local, fresh and farm-to-table are choices she makes for her business and personal lifestyle. Tori Rosay, owner of Dexter’s Deli, a health food store for dogs and cats, has been offering healthy alternative ways to care for pets since 1996. “It is important to me to advertise with a trusted resource like Edible, plus it also happens to be one of my favorite magazines that gets showcased on my coffee table at home. I enjoy working with Riley and the team at Edible, as they understand my business needs and have created great opportunities where I feel I am part of a greater community.”

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

Arleigh Rose

Dave Rudie

Ashlie Rachelle

Juice Wave

Catalina Offshore Products

Da-Le Ranch

“Edible San Diego is one of Juice Wave’s best marketing tools. Their staff is extremely supportive and are always re-tweeting and reposting our social media updates. We truly believe that Edible provides uplifting and inspirational stories that feature San Diego’s top local, sustainable and organic businesses. We love Edible San Diego!”

“We are proud to be a part of the Edible San Diego community. Because of our longstanding print ad in edible, we continue to attract new and loyal customers who share our passion for local and responsiblysourced food. Inclusion in Edible’s Close to the Source blog and regular promotion of our company on Edible’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.”


edible San Diego

September-October 2016

“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.”

Dominick Fiume

{Resources & Advertisers}

Real Estate Broker

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

{Local Marketplace}

330 A Street, Ste 4 San Diego, EVENTSCa 92101 2016 FARM TOUR DAY – SD COUNTY FARM BUREAU

Sat, Sept 17, 9am-3pm. Enjoy a day in the 619-543-9500 country and get an exclusive, behind-the-

CalBREscenes No. look 01017892 at how your food and flowers

are grown on the Seventh Annual Farm Tour Day. Guided walking tours of seven farms led by the farmers themselves will take you through their unique operations showcasing several of the region’s specialties.


Sun, Oct 2, 2:30-7pm. Enjoy refreshing local beverages and a delectable menu prepared by a local chef at picturesque Rancho Guejito near Ramona. One of the 800 original Mexican Land Grant ranches, this 23,000 acre property known as California’s last standing Rancho is usually not open to the public. See it and hear about its storied past while enjoying fine local beverages, cuisine, company and conversation.


Bring your own beer or wine and get ready for fun, great food and to learn about seafood from top San Diego chefs. Events held in the Catalina Offshore Products warehouse benefit San Diego children and charities in need. Produced by Specialty Produce and Catalina Offshore Products. •


Sat, Sept 17, come to the Francis Parker Upper School campus to help JCUV celebrate ten years of feeding the homeless. Chefs include Hanis Cavin, Dawn Parks, Alex Carballo, Joe Burns, Dan Nattrass, Martin San Ramon and Davin Waite. Entertainment by Fern Street Circus, Dottie Deville's Burlesque Show, fire twirlers, stilt walkers, face painting, clowns and more! Proceeds benefit JCUV. Family time: 4-7pm; Adult time: 6-9:30pm. For info and tickets:


Sun, Sept 25 through Sun, Oct 2, indulge in 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. No tickets needed, but reservations are recommended!


Sept 10, Oct 22, Nov 12 & Dec 10. Saturdays at the Ranch, one day spa and culinary advertures that “create a taste of the peace and tranquility in a beautiful, natural setting that everyone craves and needs.” Price includes 50 minute massage. Only about an hour from San Diego. • 877-440-7778 •


Thur, Sept 22, 6-9pm. Experience tastings from top waterfront restaurants and see four of San Diego’s best chefs square off in a live Top Green Chef competition. Enjoy sustainably prepared, locally sourced ingredients including fresh, local fish. Live entertainment, drinks, and product demos. Space is limited so this will sell out. Advance tickets recommended. For details and tickets: San-Diego-Magazine/April-2016/Taste-ofthe-Port-2016/


Sept 10 – Beginning Bee Keeping , 9am-4pm; Sept 11 – Intermediate Bee Keeping, 9am4pm, Paul Maschka, instructor. $80 each or $150 for both. Sept 17 – Monthly Open House Potluck, 4-9pm, donations accepted, $5 to partcipate, $3/slice of pizza from their outdoor pizza oven! Sept 24 – Nov 5 – Farming 101, 6-week course teaches small farming and agricultural advocacy. $550. Sat, Nov 12 – Soil Shindig! A day-long celebration of soil in the Tijuana River Valley. Workshops, speakers, family activities, compost, cooking, dirt + fun!


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


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) convenes Sundays, 9-2 at the DMV on Normal St. 3960 Normal Street • 619 299-3330 •


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, west of the railroad tracks. • outbackfarm@ • 619-249-9395 •

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


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


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. • outbackfarm@ • 619-249-9395 •


Sun, 9:30am–2pm. Lovely morning market in the Fairbanks Ranch area, modeled on the town square concept. Local farmers, meat, 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); and City Heights, Wightman St. between Fairmount & 43rd (Sat, 9-1). WIC and EBT Market Bucks accepted. • 760-580-0116 •


Robust farmers’ markets with great selections at Pacific Beach on Bayard btwn Grand & Garnet (Tue, 2-7); North Park Thursday at No. Park Way & 30th, (Thu, 3-7:30); Little Italy Mercato, Cedar St. (Sat, 8-2) and the NEW Waterfront Sunday Market, 1600 Pacific Hwy. (Sun, 11-3). All accept EBT. PB and NP also accept WIC. Farmers market vendor training, Vendor 101 and 102. • 619-233-3901 •

Sunday, 9-1 at La Jolla Elementary school

September-October 2016

edible San Diego


{Local Marketplace} …be human fully alive!

Seed Salt

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Freshly picked organic and sustainably sourced produce, much of it local. Great iPhone and Android app with easy-to-use database of over 1200 produce items. Wholesale and retail. Farmers’Market Bag & Box options. 1929 Hancock Street #150, San Diego • 619295-3172 •


Convenient midweek market, Wed 3-6pm fall/winter, 3-7pm spring/summer. Over 50 vendors in Carlsbad Village on State St. btwn Carlsbad Vlg. Dr. & Grand Ave. • • 858-272-7054 •


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


From our garden to your plate. 26 years in La Jolla European Bakery & Deli Breakfast, lunch & dinner Full-service catering


Chef Willy Eick opened this much anticipated casual dining venue in the former Swami’s Café. Small plates (e.g., Braised Short Ribs with Panang Curry, Bone Marrow & Shrimp Ceviche, Lobster Tail Tacos, a burger, salads and vegan dishes, $9-13) and desserts. 608 Mission Ave. Oceanside, CA 92054 • 760-7175899 •

A.R. VALENTIEN 7837 Girard Avenue La Jolla, CA 92037 858-454-3325


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


Opening soon, Mission Hills’newest neighborhood hangout and casual little sister of The Red Door restaurant. Craft cocktails, locally sourced small plates, boutique wines and friendly faces. A fab meeting space. 729 W. Washington Street, San Diego • 619-295-6000 •


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: Carlsbad, Coronado, Del Mar, Gaslamp, Hillcrest, Kensington, La Jolla, Little Italy, and soon in Del Sur. •


Delicious food made from scratch by Marguerite Grifka, responsibly sourced. Pasture raised meats, organic sides, seasonal fruits and veges. Take out menu, weekly MEAL SERVICE, limited seating. Order by phone, online or at the counter. 3620 30th St. 92104 • 619-869-0004 •


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 Ave., La Jolla 92037 • 858-454-3325 •


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 • 619-2953272; Oceanside: 301 Mission Avenue • 760-967-1820 •

A true European style market





edible San Diego

September-October 2016

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


Since 2007, San Diego’s premier source for organic, customized Take-and-Make Meal Kits, designed to fit to your dietary requirements and preferences. Everything is premeasured, sliced, diced and ready for you to cook using their step-by-step instructions. Pick up in Encinitas, or have delivered. • 760815-0204 • HealthyCreationsMeals@gmail. com • HealthyCreations


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


The only 7-day-a-week marketplace showcasing the region’s agricultural bounty and international tastes. Explore the exciting variety of culinary creations, organic produce, meats, seafood, cheese, fine wine and craft beer from more than two dozen artisan vendors. Open 11am7pm (minimum). 2820 Historic Decatur Rd. 92106 •


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


Specialty market and bread bakery with morning and lunch menus and locally sourced veggies, spreads, meats, cheeses, great wines (watch for meet-the-vintner tastings) and beer on tap. Open Mon-Thur, 7am-7pm; Fri, 7am-9pm; Sat, 10am-9pm. Closed Sundays. 5277 Linda Vista Rd. (Morena area) 92111 • 619-260-8446 •


From the BLAH and Tiger!Tiger! folks comes Panama 66 in the Sculpture Court at the San Diego Museum of Art in Balboa Park. Beer, wine and cocktails, salads, hot and cold sandwiches, house-made meats, vegetarian and vegan, brunch, kids menu, desserts and more. Open Mon-Sun, 11 to 3.


Humanely raised Niman meat, Jidori chicken, sustainable seafood, and locally grown organic vegetables in simple, delicious dishes. Great wine and robust craft beer menus. Many vegetables and herbs grown in the patio seating area. 4095 30th Street, San Diego • 619-283-1720 •


San Diego Magazine 2016 Readers’ Choice for Best Chef (Accursio Lota) & Readers’ and Critics’ Choice for Best Italian Restaurant! Locally sourced ingredients, fresh made pasta, organic produce, sustainably caught fish and hormone-free meat. Great wine list, craft cocktails and beers. Happy hour 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 and nightly specials. 21 and up. 3175 India Street, San Diego • 619-358-9766 •


Simple, healthy, tasty food with a whimsical edge, artfully presented at an affordable price. Everything from pancakes and sandwiches to modern Chino-Latino cuisine. Open daily 7-3 for breakfast and lunch. Gluten free options, distinctive breads baked daily, beer, wine and HAN cocktails. • 3795 Mission Blvd. 858-488-9060 • 2801 University 619-2208992 • 1250 J St. Downtown 619-232-7662 •


A casually elegant neighborhood hangout serving classic American comfort food. Organic produce from their own ½-acre garden or purchased locally. Sustainably sourced proteins. 741 W. Washington Street, San Diego • 619295-6000 •


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




A handcrafted blend of nine different organic seeds, superfoods, mineral salts and spices, made in small batches. Avaialable at La Mesa (Fri), Little Italy Mercato (Sat), Rancho Santa Fe and Hillcrest (Sun), and Leucadia (alt. Sun) farmers’ markets. • Contact • Be-Runa. com/product/seed-salt/


EscoGelato’s luscious, super creamy gelato is full of intense flavor and made fresh daily with the highest quality ingredients including fruit sourced from local farmers at the Escondido Farmers Market. 122 South Kalmia, Escondido, 92025 • 760-745-6500 •


Fresh juices, smoothies, shots and Acai bowls served from a food truck modified to run on propane and a store at 3733 Mission Blvd. San Diego 92109. Ingredients sourced from local farmers’ markets, and all waste is recycled. • 240-246-5126 •


Sanitize produce with the power of Nature, the 11th Power, the first sanitizer that is safe, edible and 100 percent natural. Makes produce last longer. •


Chefs know that great meals begin at the source. Naturally filtered over 30 years by the Italian Alps and bottled at the source in Bergamo, Italy, S. Pelligrino has been a key ingredient in exceptional meals since 1899. Pleasingly balanced and refreshing Acqua Panna spring water has a unique, smooth and velvety taste. •


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 •

irrigation & vineyard supplies, bird feeders & seed, pest & weed control and power tools. A growing database of articles, tips and how-tos on the website. Encinitas, Fallbrook, Escondido and Valley Center. •

{Local Marketplace}


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


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

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

240.246.5126 | Juicewavesd #JuiceWavesd #Sippinonzenandjuice


Topsoil (specially blended for growing in San Diego), compost and mulch, ready to use or custom blended to your specifications. OMRI listed organic. Biosolids NEVER used. 16111 Old Milky Way, San Diego 92027 • 760-644-3404 (sales); 760-746-4769 (billing & dispatch)•

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


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

619-543-9500 CalBRE No. 01017892


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



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


Your organic headquarters for plant food & nutrients, amendments & mulch, seed & sod, veggies & flowers, garden tools, water storage,

You only live once. Make it count. Get unstuck, grow and love your life by working with someone who is personally dedicated to supporting your growth. Workshops, group backpacking adventures and youth mentoring also available. Call for a free session. Dashielle Vawter, Coach. • 619-818-6359 • •


Sustainably raised USDA inspected meats by the cut and CSA. Beef, pork and lamb sides & cuts, chicken, turkey, duck, rabbit, September-October 2016

edible San Diego



quali, pheasant & bison. Free range eggs. No hormones, steroids, incremental antibiotics, GMO/soy. Find at SD, Riverside and Orange County farmers’ markets, or at farm by appointment. Farm tours/internships available. • •


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 •


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

1 year $33 2 years $54 3 years $72 Subscribe on line at or send your information (name, street address, city, state and zip code) and check made payable to Edible San Diego to Edible San Diego, P.O. Box 83549 San Diego, CA 92138


edible San Diego

September-October 2016

Serving 73,000 children, families and seniors a week, FASD leads the fight against hunger in our region 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 •


JCUV serves healthy meals to those in need and gives cooking classes using fresh ingredients. Made up of chefs, food writers, nutritionists, farmers, market vendors, restaurant owners, teachers, engineers, bankers and people who love our community, this 501(c)3 corporation operates solely on tax deductible contributions. 4445 Clairemont Mesa Blvd. San Diego 92117 • 619-631-5288 •


Leading advocate for the farm community. Promotes economic viability of agriculture balanced with good stewardship of natural resources. Membership open to all, helps your local farmers and has many benefits. SDCFB sponsors four farmers’ markets: College Avenue, Wed, 2-6; Linda Vista, Thur, 2-7; City Heights, Sat, 9-1; and San Marcos, Sun, 10-2. • 760-745-3023 •


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


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. Three locations, 2508 El Camino Real, Carlsbad, 760-720-7507; 1229 Camino Del Mar, Del Mar • 858792-3707; AND 3773 30th St. North Park • 619-738-8677 •


Gated, private, 55+ age-exclusive resort-like retreat in Del Sur, adjacent to Santaluz and Rancho Santa Fe. Three new neighborhoods offer single-level homes with second story bedrooms. Visit the new Auberge Alcove, located in the Del Sur Ranch House, to meet with an Auberge Ambassador, view residence floor plans and more, Saturday through Wednesday from 12 to 4 pm.


Dominick Fiume, Real Estate Broker, provides exceptional customer service with specialized knowledge of urban San Diego. CalBRE No. 01017892 330 A Street, Ste 4, San Diego 92101 • 619-543-9500


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


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. Mon-Fri, 8-3; Sat, 8-2. 5202 Lovelock St., San Diego • 619-297-9797 •


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


Located at Blind Lady Ale House, Automatic Brewing produces small, hand-crafted batches of beer using primarily organic ingredients. ! Mon– Thur, 5pm–12am; Fri –Sun, 11:30am–12am; Last call 11:15pm. 3265 Adams Ave. 92116 • 619-255-2491 •


100% estate grown zinfandel, sangiovese, cabernet franc and malbec. Picnic on the patio overlooking the vines or warm up by the fireplace this winter inside the new tasting room! Open Sat & Sun 11-5pm. 910 Gem Lane, Ramona, 92065 • 760-788-0059 •


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


Taste wine, purchase wine by the glass, bottle, case & barrel, become a virtual vintner, winemaker or master blender, host meetings and meetups, art shows, fundraisers and take classes. 12225 World Trade Dr., Suite P, San Diego 92128. Open Wed & Thur, 2-8pm; Fri, 2-9; Sat, 12-9; Sun, 12-6. Open Mon & Tue for private events only. Wine Clubs • 858-3812675 •


Award winning, handcrafted wines made in small lots from estate grapes and grapes from the Ramona AVA. Open Fri thru Sun, 11-6. Dogs 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. Tasting room and winery at 298 Enterprise St., Suite D, Escondido• 760-741-1246 •


See restaurants, foodie destinations & catering


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 •


A certified organic, urban winery focused on minimal-intervention winemaking. Craft wine with nothing added or taken away, 100% vineyard, capturing time and place in every bottle. Mon-Fri, 4-11pm; Sat & Sun, 11am-11pm. 1477 University Ave. San Diego 92103 • 877-484-6282 •


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

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

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

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

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

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

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

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

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

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

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

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

People’s Produce Night Market


Pacific Beach

Murrieta *

7131 Regents Rd. 4–7 pm 619-795-3363

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

Valley Center

Poway *

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

28246 Lilac Rd. 3 –7 pm VCCountryFarmersMarket@

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

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

Serra Mesa #


Ramona *

1655 Euclid Ave. 5-8 pm 619-262-2022

Santee *#

NEW! 3333 Sandrock Rd. 3 – 7 pm 619-795-3363

Borrego Springs

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

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

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

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

Kearny Mesa


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

Chula Vista

La Mesa Village *

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

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

El Cajon #

Rancho Bernardo Winery

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

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

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

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

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

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

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

Del Mar 225 9th Street 1–4 pm 858-465-0013

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

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

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

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

Scripps Ranch

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

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

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

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

Valley Fort Fallbrook

Temecula – Old Town *

Waterfront Sunday Market #*

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

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

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

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

La Jolla Open Aire Girard Ave. & Genter 9 am–2 pm 858-454-1699

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

September-October 2016

3757 South Mission Rd. 10 am–3 pm 951-695-0045 NEW! 1600 Pacific Hwy. 11 am – 3 pm 619-233-3901 * Market vendors accept WIC (Women, Infants, Children Farmers’ Market checks) # Market vendors accept EBT (Electronic Benefit Transfer) ! Currently only City Heights accepts WIC Farmers’ Market Checks and the WIC Fruit and Vegetable Checks. All San Diego County markets listed except Rincon, SDSU, Seeds @ City and Valley Fort Sunday are certified by the County Agricultural Commissioner. Visit and click on "Local Food” for more complete information and links to farmers’ market websites and social media pages.

edible San Diego



MON TO FRI | 3 - 6 PM

SIP. SHOP. SAVOR. San Diego’s only 7-day-a-week artisan marketplace

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

2820 historic decatur road | Liberty Station cultivates authentic guest experiences with unique elements, local personality and inspired moments.

ESD 37 September-October 2016  

Beverage issue

ESD 37 September-October 2016  

Beverage issue