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Good food. Good drink. Good read. • No. 21 • Summer 2013

Keep it Local Chef Nick Brune of Local Habit Culinary Magic Carpet Rides The Foraged Meal Eating Locally on a Budget

"We love what Famgro Farms is doing. The way we use their Sweet-Kale is always changing but there is one constant. It will always be on our menu."

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Natural Grocers: Barons, Cardiff Seaside Market, Cream of the Crop, Earthgrown Market, Ripe North Park, RSF Village Market Fine Dining: Burlap, Searsucker, Gang Kitchen, A.R. Valentien, Park-Hyatt Aviara

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Green Thumb Garden Center

L&M Fertilizer

1019 W. San Marcos Blvd. San Marcos, CA 760-744-3822

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{Two Cents} What does local really mean when you’re hungry for dinner? The concept of “local” has been elevated to the point where it almost seems a religion. Since we are very big proponents of consuming local food and beverages, patronizing local businesses and generally endeavoring to advance the well-being of our community, we have a hand in that movement. However, I haven’t found too many rigid rules to be that helpful when it comes to food.

Photo: David Pattison

On the one hand, our regional foods help define us and are part of what makes us culturally unique. Food here in San Diego is very different from other parts of the country. And eating fresh local food benefits us in many ways. You could do quite well from a health perspective eating only what you grow, purchase or forage from our region. You’re not going to perish from lack of coffee, pineapple, grains or other things not grown in these parts. On the other hand, humans have been trading far afield for foodstuffs like spices, coffee, tea, wine and beer, grains, olives and preserved foods for a very long time. So it makes sense that there must be a happy medium between eating exclusively from your region and simply not bothering to make an effort. Not to mention that few of us would want to live without our morning coffee, the grains that make our favorite bread, or chocolate. In her book This Organic Life, Joan Dye Gussow suggested that a good compromise is to buy fresh food and items that contain a lot of water weight locally because they are Riley Davenport and John Vawter inefficient to transport and shipping them creates a stress on the environment. She points out that produce shipped long distances will not be as robust nutritionally since it is often picked unripe and will not be as fresh. Makes sense to me. Ship dry goods and spices. Consider what your boundaries of local are for which food items, too. I want to buy from San Diego if I can, but California and the more northern areas of Mexico are pretty close in terms of food transportation. Lettuce and tomatoes are one thing but there is not much in the way of cheese made here. Unless I make it myself or dispense with it, it’s going to come from somewhere else. I’d rather get it from a California company than Vermont simply because it doesn’t have to be shipped so far and it helps our state’s economy. There is the matter of effort as well. At some point I don’t want to run all over finding local food, I just want to make dinner. I mull these things over whenever I shop at a grocery store. Weighing the origins of the food against my desire to have it.


Maybe the most important thing is not to go over the top trying to be a locavore but to continually make an effort, thoughtfully making selections but not always denying yourself that scrumptious cheese from elsewhere. As Marion Nestle says in What to Eat, “Enjoy, eat well, and change the world (for the better, of course).”

Ahhh, Edible San Diego in your mailbox. An annual subscription means you’ll get four issues 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.

Good food. Good

drink. Good read.

• No. 19 • Winter


Edible San Diego, P.O. Box 83549, San Diego, CA 92138


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

The Vegetarian Issue The Vegetarian Holiday Table The Dangers of GM Food Be Wise Ranch Casa De Luz Spread


Matt Absatz Edible San Diego Chris Rov Costa P.O. Box 83549 Bambi Edlund San Diego, CA 92138 Ben Eisendrath 619-222-8267 Shannon Essa Caron Golden Brandon Hernández ADVERTISING Clare Leschin-Hoar For information about David Pattison rates and deadlines, call Vincent Rossi 619-222-8267 Matt Steiger or email us at Jon Tiffin Carole Topolian Britta Turner No part of this John Vawter publication may be used without written Christina Wadsworth permission of the Lyudmilla Zotova publisher. © 2013 All rights reserved. PUBLISHERS


1 year $32, 2 years $56, 3 years $66 Send your information (name, street address, city, state and zip code) and check made payable to Edible San Diego to the address below.

edible Communities 2011 James Beard Foundation Publication of the Year

DESIGNER Riley Davenport

COVER PHOTO Chris Rov Costa

Wine Enthusiast RATINGS




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Summer 2013































Cover photo: Trey Foshee’s foraged salad.

Photo: Lyudmila Zotova

summer 2013

edible San Diego


Bloomsdale Spinach • Green Butter Lettuce • Red Butter Lettuce • Tender Green Kale Find us at Whole Foods Market Jimbo’s...Naturally! Barons Market Sprouts Farmers Market OB People’s Co-op Cream of the Crop La Costa Farms Frazier Farms Cardiff Seaside Market


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We leave the roots attached for flavor, nutrients, and triple the shelf life. Harvested and delivered within hours. If you’re a local executive chef, store manager, or buyer, please contact us to arrange a complimentary tour.

summer 2013

Organic • Local • Sustainable

{Just Sprouting} Garden Expert Ready for Prime Time Nan Sterman is a garden designer, author, botanist and awardwinning garden communicator. She is the author of the books California Gardener’s Guide, Vol. II and Waterwise Plants for the Southwest. Her articles have appeared in magazines such as Sunset and Better Homes and Gardens. She has a monthly water-wise garden column in U-T San Diego and is the gardening expert for San Diego public radio’s “Midday Edition” talk show. And now, she can add television host to her resume. Her new KPBS show, “A Growing Passion,” will “celebrate all the ways that San Diego grows, and that’s not just gardens,” said Sterman. One segment, for example, will highlight “spring trials,” where growers and breeders display new seeds and plants that will be made available for sale for the coming year. Another show looks at cut flowers, another native plants. “Every show’s going to be thematic,” Sterman said. Sterman hosts, produces and co-writes the series. The show became a reality last July, when KPBS solicited submissions for local programming ideas for its Explore San Diego Project. “Out of 52 submissions, only two were selected, Su Mei-Yu’s

Nan Sterman reveals the mysteries of compost.

[“Savor San Diego”] and ours,” said Sterman. KPBS Program Director John Decker said, “We’re extremely pleased to bring Nan to our viewers and make ‘A Growing Passion’ part of our strategy to create more local TV programs.” “A Growing Passion” premiered Thursday evening, May 2 at 8:30pm. Episodes will be repeated on Saturdays at 4pm. —Vincent Rossi

So, you wanna be in pictures? If you’re Michael Esposito, founder of San Diego’s Snake Oil Cocktail Company, you team up with the luxury movie theater chain Cinepolis. Snake Oil is now bringing culinary mixology to filmgoers with themed cocktails that are inspired and pay homage to select films currently playing in all five Southern California locations (Del Mar, La Costa, Laguna Niguel, Rancho Santa Margarita and Agoura Hills). “I mean, what’s better than a 3-D experience?” Esposito said. “Having specialty cocktails and food coming at you while you are in the theater!”

Frankie Thaheld, Snake Oil’s director of culinary mixology, who is also responsible for the culinary cocktail program at George’s California Modern, designs these fresh-juice cocktails— two for each film—and then trains the Cinepolis staff to execute them onsite. Now, how does one create a filminspired cocktail? According to Esposito, they look at the film and then explore how the ingredients play with the film’s setting, plot and theme.

Photo: Jon Tiffin

Snake Oil at the Movies

Marvelous Marvelton Nolet’s Dry Gin, smashed kiwi, vanilla essence, sparkling wine

So, in a theater near you, enjoy The Great Gatsby with a West Egg—bourbon, smashed strawberry, pressed lemon, and Angostura bitters. Or Iron Man 3 with The Mandarin—tequila, pressed Valencia orange, pressed lime, sage essence, agave nectar and sea salt. And, what could be better for Superman than a Speeding Bullet of rum, crushed cherry, clove and pressed lime? The signature cocktails are $13 at all five locations—and can be delivered to your seat while you’re enjoying the film. —Caron Golden

Photo: Jon Tiffin

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edible San Diego


{Just Sprouting} Ultimate Produce Co-op The Ultimate Produce Co-op opened for business last November with the mission, as articulated on its website, “to provide affordable, organic and local seasonal produce to students, businesses, families and athletes in the Greater San Diego Area.” Founder/owner Victoria Mahdion said she is delivering to 100 members at this point. Delivery options range from 10-pound bags of fruit or juice to 70-pound double boxes of mixed produce. Mahdion sees the co-op as providing members with more variety than a traditional CSA that offers seasonal items from one farm. “Our co-op is able to support many local farms and work with organic distributors to achieve abundant variety in our boxes,” she said. Mahdion said she works with Specialty Produce to source fruits and vegetables from local organic farmers. “All our produce is certified organic,” said Mahdion, “and a majority comes from local farmers in the greater San Diego County area, or Southern California region. What isn’t locally grown is provided from organic distributors who offer a variety of fruits and vegetables year-round.” Mahdion said co-op membership is free. Members just pay for the produce they order.

Victoria Mahdion with fresh produce to deliver.

She saw especially how students on campus didn’t have good sources of nutrition. “I’d like to be able to supply campuses more,” she said, and show them that “organic can also be affordable.” “I’m interviewing [co-op] members to connect people to each other. My goal is to build a community of like-minded people sharing everything they know.” For more information visit UltimateProduce. org or call 619-987-3304. —Vincent Rossi

JunE 27, 2013

Dine out with Edible!

Each month we’re teaming up with a restaurant to feature seasonal fare and showcase the talents and dedication of local farm-to-table chefs and restaurants. 8

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Photos: Lyudmilla Zotova

Mahdion, a UCSD graduate, got the idea for the co-op while pursuing her studies, athletics and Bikram Yoga. She sought a diet to help her exercise while offering “more variety and better cost.”

July 31, 2013

August 12, 2013

Visit and subscribe to our monthly newsletter for up-to-date details.

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g Try makin ne’s ru B Chef Nick elf on rs u recipe yo 6 & 17. 1 s e g a p e try his Then com re. to compa

Vegetarian, Vegan and Gluten Free Options Rotating Selection of California’s Best Craft Beers and Wines

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{Just Sprouting} Contemplating a CSA? Head to the County Fair This year, past the hot dogs and cotton candy, the livestock tent and the carnival rides, San Diego CSA programs have their shining moment at the SD County Fair. On Saturday, June 22, as part of the one-day Enviro Fair, a dozen local CSA programs will set up shop, showcasing their produce, their passion, and their programs. Meat, produce, citrus and avocado farms will all be present, along with multi-farm programs. Fairgoers can explore the CSA options in their area, talk to farmers face to face, and sign up for CSA memberships on the spot. Plus, there’s free food! Throughout the day, firstcome, first-served cooking demonstrations will feature produce and meat from each of

the CSAs, with samples going to the first 40 audience members to fill the seats. Whether you are considering a CSA, already belong to one, or are on the fence about the benefits, this is a rare and fantastic opportunity to explore multiple CSA options at once. Adult fair admission is $14, or $15 for a combined Coaster ticket and fair admission (this option includes a shuttle from the Coaster station to the fairgrounds). For more information, including a list of CSA programs that will be present at the Enviro Fair, visit SDFair. com (click on Events, and then Enviro Fair).

—Lauren Lastowka

Cottage industry 101 The San Diego County region is home to around 60 farmers’ markets a week year round, some with over 100 vendors. Every farmers’ market has local produce vendors, but the lion’s share of vendors are artisan food makers, and craft vendors, service providers and, well, you name it. This robust and growing scene is an incubator for small businesses. But how does one break into this market and maximize chances for success?

of products that can be sold, permits (including the new cottage food law), equipment, startup costs, and how to break in and make your product a best seller. 102 explores branding and marketing, websites and social media, packaging and labeling, pricing and inventory, and funding your business. For information about upcoming classes, go to www.sdweeklymarkets. com/vendor-training. Follow SD Weekly

The learning curve for new vendors is steep, but there are some great resources specifically designed for them and for those considering taking the plunge into a new market vendor business. Catt White and Brijet Myers of SD Weekly Markets and Brian Beevers of Brian’s Farmers’ Markets offer classes for aspiring market entrepreneurs. Catt White’s SD Weekly Markets (the umbrella group for Little Italy Mercato, Pacific Beach Tuesday Farmers’ Market, North Park Farmers’ Market and the new San Diego Public Market) offers two classes held each month, Farmers Market Vending 101 and 102. 101 answers questions about the kinds

Markets on Facebook and Twitter to keep up with the latest vendor class news. Brian Beevers began managing farmers’ markets about six years ago at the City Heights Market and currently manages the Golden Hill, Point Loma, Morena District, UTC, and Belmont Park markets. Brian teaches a three-hour course called “How to Become a Farmers Market Vendor,” covering legal requirements (city, state and Dept of Agriculture), best business practices, product suggestions, insurance, vendor etiquette, publicity, social media and marketing, equpment, and business expansion. Classes are from 6 pm to 9 pm at Cuyamaca College (June 12, August 14), Centre City Campus (June 19, July 17) and Grossmont Community College (July 10). Brian donates his earnings from the classes to Slow Food Urban San Diego. For more information about the GrossmontCuyamaca classes, go to www. asp . For more info about the San Diego Continuing Education classes, go to business-career-development.php . —John Vawter

Photo: Carole Topolian

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edible San Diego


{Just Sprouting}

Farm to Fork Juice Pressery Since 2011, Jamie Cleveland and John Hart have had an interest in providing La Jolla with locally grown organic produce. Their first efforts went toward a small produce market, but with the purchase of a juice press and a change in location, Farm to Fork took a delicious and drinkable turn. Each bottle of Farm to Fork juice starts out as two pounds of all-organic produce, purchased from the San Diego region when possible, and then extracted by means of a Norwalk hydraulic juice press. Unlike a regular juicer, a juice press creates very little heat, thus preserving the most nutrients possible—lab tests have shown that the Norwalk extracts more than three times the nutrients that a traditional juicer does! Jamie and John sell their juice in glass bottles and due to the unique cold-pressing process, a bottle of their juice will keep in your refrigerator for several days. When the bottle is empty, you can bring it back to the store and apply your $1 deposit toward your next purchase. For those who want something a little more substantial along with their juice, Farm to Fork has recently partnered with Uberfood. Just give Uberfood a call and they can have one of their seasonally inspired lunch items available for you to pick up at Farm to Fork along with your juice. Farm to Fork is now located in the Bird Rock neighborhood of La Jolla at 5646 La Jolla Blvd., just south of Beaumont’s.

Dear reaDer, IT’S aLL

aBOUT YOU! So tell us a thing or two about what is important to you, what you like to eat, and how you amuse yourself, shop, etc.

—Christina Wadsworth

Reader Survey Please go online to to answer a short survey and be entered to win one of our great prizes: a Williams-Sonoma DIY Beer Making Kit or Cheese Kit or a two-year subscription to Edible San Diego.

6th Annual San Diego

Wine, Cheese & Chocolate Festival June 21, 6:30pm – Liberty Station

TIX: - 619 233-7963 12

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Good food. Good drink. Good read. • No. 20 • Spring 2013

towards sustainability La Serenissima Winery Chef Robert Hohmann Archi’s Acres new farmers Local food leaders speak out Garden nitty gritty Renewing ties to local food


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{Local Talent}

Cali-Creole Cuisine C reole cuisine is its own animal and, in San Diego, is something of an endangered species. But a chef with Louisiana roots, Nick Brune, is doing justice to that unique style of food in central San Diego. In fact, he’s engineering a “Gulf Coast meets West Coast” hybrid, using SoCal’s indigenous ingredients to flavor authentic Cajun and Creole recipes. That wholly original cross-culture fare has earned a loyal following, built around solid flavors and time-honored cookery at Hillcrest’s Local Habit. Mushroom and Spinach Flambé with Nasturtiums and Wild Rice. Recipe on page 17. Paired with Craftsman Cave Art American Wild Ale.

“I use simple, local, organic ingredients with paprika, cayenne, bay and black pepper like we use in the South,” Brune says. “Instead of redfish in a dish, I’ll use California drum or white sea bass. Instead of grits, I use polenta. Oh, and butter. I love butter, especially Spring Hill Butter.” Brune is also enamored with heirloom tomatoes, beets and kale—items that, although they all grow in Louisiana, he wasn’t introduced to until he moved to California. He cites his sautéed kale as another example of Cali-Creole cuisine. Instead of finishing it with Tabasco or Crystal hot sauce as one would in Louisiana, he uses Serrano pepper–infused cider vinegar. With Local Habit’s status as a beer bastion, Brune has also embraced California craft brews. Brewmaster dinners are commonplace at his eatery and some of his favorite pairings have included Hess Grazias Vienne Cream Ale with char-grilled habanero-buttered oysters, AleSmith Speedway Stout with duck mole and Monkey Paw Sweet Tea IPA with buttermilk-battered fried frogs legs and spicy remoulade sauce. You can take the boy out of the Pelican State, but you can’t take the bayou out of the boy. Though he’s jazzed about all of the aforementioned edibles and quaffables, when asked about the Louisiana ingredients he misses, he playfully responds, “I don’t think Edible San Diego has enough pages for that response, but I’ll name a few—crawfish, boudin sausage, speckled trout, blue crab, Gulf shrimp and turtle soup with sherry.”


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“Overall, I’m here to show that simple, made-from-scratch cuisine is absolutely delicious and why we need to get out of our fast-food habits,” says Brune. Fortunately, he can get some of those items flown in for Local Habit special events like their annual Mardi Gras craft beer dinners and wildly popular and authentic crawfish boils. Few places in San Diego serve up such a traditional slice of Gulf Coast culinary culture and no other venue does so while simultaneously celebrating California. “Overall, I’m here to show that simple, made-from-scratch cuisine is absolutely delicious and why we need to get out of our fast-food habits,” says Brune. “Food is the most important thing to us. It builds our bones and muscles and gives us fuel to work and play. Why eat something that isn’t fresh and has zero nutrition when you could spend 20 minutes making an epic meal that makes you and your family feel great?” Why, indeed. To help readers practice what he preaches, Brune has graced us with a trio of Cali-Creole recipes to bring the flavors of his past and present stomping grounds into your kitchen. Laissez les bons temps rouler!

Brandon Hernández is a native San Diegan with a passion for the culinary arts and the local dining scene. He has been featured numerous times on the Food Network, regularly contributes to over a dozen national and local magazines, newspapers and online outlets, has contributed his efforts on several cookbooks and is responsible for communications at local craft beer producer Stone Brewing Co. Follow him on Twitter at @offdutyfoodie or drop him a line at

Local Habit chef Nick Brune creates a flavor bridge between the Gulf and Pacific coasts By Brandon Hernรกndez Photography by Chris Rov Costa

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Truffle Honey Glazed Pork Tenderloin Stuffed with Goat Cheese and Grapes Serves 4 Use a cast iron (also called black iron) pan if you have one for this recipe. The versatile pan will both sear the meat on the stovetop and roast the meat in the oven. At Local Habit, Nick Brune says, “we use black iron for everything.” 1 bunch California-grown grapes ¼ cup California goat cheese 1 (24-ounce) pork tenderloin Salt and pepper 2 tablespoons safflower or rice bran oil ¼ cup truffle honey (Mikolich honey can be found at many farmers’ markets) 1 bunch spinach 1 tablespoon butter


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Heat oven to 350°. Coarsely chop grapes and allow goat cheese to reach room temperature. Slice pork tenderloin halfway through lengthwise, creating a pocket to stuff. Spread goat cheese along the pocket of the tenderloin and then stuff grapes into the goat cheese. Using butcher’s twine, truss the stuffed tenderloin. Season liberally with salt and pepper. Heat an oven-safe pan with canola oil until just about smoking. Sear tenderloin on all sides, about 30 seconds

per side. Once browned, pour off excess oil and put the pan with the tenderloin in the oven. Roast until a meat thermometer reads 155°, 8–12 minutes depending on the size of your tenderloin. Drizzle the truffled honey onto the pork, rolling the tenderloin so the pork glazes in the honey as the sauce thickens in the pan.

Once nicely glazed, remove the pork from the pan and set it on a cutting board. While meat is resting, sauté spinach in a pan with butter and salt, until just wilted. Place spinach on a serving platter, top with glazed tenderloin and serve.

Beer pairing: Monkish Crux Belgian Golden with Edlerflower

Orange Serrano Glazed Yellowtail Collars

Serves 4

⅓ cup orange marmalade

2 tablespoons canola oil

The collar is a bone-in cut of fish that runs from the gills to the belly. It can be found at many fish markets, including Catalina Offshore Products. Chef Brune says, “Collar is one of the most overlooked pieces of fish. When prepared correctly it is my favorite cut because of the amount of flavor and fat content.”

4 tablespoons water

Salt and pepper

4 Serrano chilis, minced (seeds removed)

3 tablespoons ground annatto (or substitute smoked paprika)

4 yellowtail collars, skin removed (preferably from Catalina Offshore Products)

2 tablespoons butter 1 bunch kale, chopped 1 bunch green onions, sliced Heat orange marmalade in a pan with water and minced Serrano chilis. Cook on low until sauce begins to thicken, about 3 minutes. Remove from heat and put sauce in a bowl. Brush the yellowtail collars with canola oil and season heavily with salt, pepper and ground annatto (or smoked paprika). Place collars on a hot grill and cook until they start to char, then flip over and continue grilling until cooked through, about 10–15 minutes total.

Beer pairing: Pizza Port Ava’s Pale Ale

Once collars are cooked, put them in bowl with the marmalade sauce and toss to coat. Set aside. While collars are resting, heat a sauté pan over high heat. Add butter and sauté kale for about 2 minutes. Season with salt and pepper. Place kale on plate, put glazed collars on top, garnish with sliced green onions and serve.

Mushroom and Spinach Flambé with Nasturtiums and Wild Rice For this recipe, Chef Brune says: “Make sure all of your ingredients are ready to go because we are stir-frying and timing is crucial! With all stir-frys the method is the same, moving ingredients around very quickly over high heat in a specific order, so they are fragrant but not burning (use your nose). We don’t want to burn our garlic!”

¼ cup safflower or peanut oil ½ cup shallot, minced 1 tablespoon garlic, minced 1 ¼ cup chopped oyster mushrooms 1 ¼ cup sliced crimini mushrooms Salt and pepper to taste ¼ cup Pernod or sake 1 cup white wine 3 cups whole baby spinach 2 cups chopped nasturtium leaves 3 cups cooked wild rice or Jasmine rice 12 nasturtium flowers, for garnish

Heat a large stainless steel pan over high heat. Add oil to pan and when just smoking, add shallots, stirring until just fragrant, about 15 seconds. Then add garlic and cook for about 5 seconds. Add oyster and crimini mushrooms and cook for about 6 minutes until the mushrooms start getting some nice color. Season mushrooms generously with salt and pepper. Add your white wine and Pernod (or sake). Tilt the pan so the alcohol catches fire, burns off, and reduces, about 4 minutes. Add the spinach and cook until wilted. Add nasturtium leaves, followed by the rice and cook for a couple minutes, until everything is well incorporated and heated through. Taste and add salt as necessary. Distribute onto 4 plates, garnish with nasturtium flowers and serve. summer 2013

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{Global Flavors}

Ethiopian Cuisine in San Diego

By Britta Turner Photography by Chris Rov Costa


set out on a quest to seek authentic Ethiopian food in the city. In one day, I consumed more injera and spicy minced meat dishes than I care to admit, but my fieldwork proved that San Diego affords an abundance of family-operated Ethiopian establishments serving quality meals. Most of them are not hidden “off the beaten path,� as I had assumed, but are surprisingly mainstream.

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ithout having to stray from the comforts of uptown San Diego, eager diners can satiate their palates with seasoned vegetarian dishes as well as an impressive offering of authentic East African cuisine at Muzita Bistro, located in the very heart of University Heights. Muzita’s storefront blends in quietly amidst its suburban neighborhood yet the generosity of the Woldemichael family, who own and operate Muzita, radiates from their front patio. The bistro embodies a commitment and sense of responsibility to community and to local resources, which offers a true glimpse of their rich Abyssinian heritage. They use locally grown produce and sustainably raised meats, offering a nourishing menu that sustains both the customers who enjoy it and those who cultivate it. I sampled an assortment of incredibly fresh-tasting dishes: beggie kilwa, a tender lamb sautéed in fresh herbs and Serrano chilis; tsebhi dorho, a sweet, braised chicken served with hard-boiled eggs; and alitcha atakilti, a pungent mixture of cooked cabbage, potatoes and carrots riddled with ginger and onions. To me, Muzita offers a well-rounded experience of honest, inspired food and thoughtful care for their guests. For venturesome foodies willing to explore beyond the familiarity of University Heights, Red Sea Restaurant on University Avenue provides a picturesque international gathering place. Centrally located, its brightly colored Art Deco façade welcomes not only East Africans who enjoy the traditional flavors and culture of home, but also other locals of varied ethnicities to mingle together over delicious feasts and indulge in the warm hospitality of the owner, Yeshuma Kibret.

Above: Tsebhi dorbo eaten with injera (bread) at Muzita Bistro. Below: Meal at Red Sea Restaurant.

During the middle of the day, Red Sea is a quiet escape from the bustle of the its surrounding urban landscape, with aromas of sizzling Berbere spice, freshly roasted coffee and incense wafting about the dining lounge. What intrigued me beyond the caliber of their food was the way the atmosphere transforms into an active cultural hub as night falls: tables fill up with smiling faces while music and loud conversations percolate throughout the restaurant. I tasted a remarkable difference in the spice and complexity of flavors in dishes such as the awaze tibs, a tender beef dish seasoned in a fragrant red pepper paste; or hamli, a creamy blend of cooked spinach and collard greens. The food triggered that sense of “other” for me, the type of sentiment I find when I visit foreign countries and immerse myself in cultures that contrast with my own, leaving me wanting to further explore these unique restaurants that give San Diego its universal flavor. Britta Turner strings together farmers, foodies, yogis, chefs, artists and the like. A writer and yoga teacher in San Diego, she weaves her whimsical story together in colorful words and playful movements. Find out more at brittarael. com or follow her journey at


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Muzita offers a well-rounded experience of honest, inspired food and thoughtful care for their guests.

reserve your bird now for

Turkey Time

Heritage and broad-breasted turkeys handraised using sustainable farming practices and on the finest grains, vegetables from our garden and forage in large oak-shaded pastures.

$145 Small 12-16 lbs $175 Large 18-22 lbs Quantities limited. $75 deposit. Available starting Nov. 15. 760-670-7012


Saturdays 1-4pm

City Hall Parking Lot

10th & 11th delmarfarmers Streets

Fresh • Local • Seasonal

This Place Shucks! $1 Oysters Tues-Fri 4-6pm

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summer 2013

edible San Diego


{Global Flavors}

Culinary Karma in San Diego By Caron Golden Photography by Chris Rov Costa


edible San Diego

summer 2013


an Diego may not have a huge Indian population but the subcontinent is having an increasing impact on local taste buds that crave authenticity. It’s easy enough to get your basic tandoori chicken or tikka masala and naan at Indian restaurants around the county, but where can you shop for the groceries to make these dishes yourself ? Your first stop should be at the Little India Center on Black Mountain Road, just off Miramar Road. Among the many Indian-oriented businesses and restaurants here, including Ashoka, Madras Café and Bawarchi Dosa, is Bombay Bazaar. Owned by Rodger Bhatia and Sanjay Khurana, the large grocery store has been under renovation to serve a growing—and competitive—market. Indeed, another market is opening in Little India Center and still another near Poway. Aisle after aisle will assault your senses with the familiar—mango chutney and basmati rice, lentils and garam masala, bags of mustard seeds and frozen samosas—and the exotic—bhel chutney made of dates and green chiles, chickpea and rice flour, lime pickles and poha, a flattened rice. The produce section can have five types of eggplant at any given time, plus bitter gourd known as karela, fresh turmeric, opo squash, fresh curry leaves and a variety of peppers. Fortify yourself before you go with an unusual meal across the parking lot at Surati Farsan Mart. Known for its vibrantly colored southern Indian sweets and snacks, it’s actually a delightful vegetarian restaurant, with dishes like chole samosa— fried triangular pastries stuffed with vegetables and sunk into a rapturous slightly sweet sauce dotted with garbanzo beans. The Delhi Chat is an unusual dish that combines sweet with crunch—crushed fried whole-wheat shells mixed with potatoes and beans, and smothered with a distinctive yogurt swirled with a spicy sauce. The Pani Puri are adorable little whole-wheat shells stuffed with beans and potatoes, then covered with a sweet and spicy sauce. Don’t

Left: dosakai and banana flower. Right: Bombay Bazaar employee cutting jack fruit. Below: pickles and chutney at Bombay Market.

forget to order the smooth and addictive mango lassi, made with vanilla ice cream. Looking for some northern Indian cuisine and groceries? Head over to La Mesa, where Himalayan Bazaar and Himalayan Cuisine—both owned by the Nepalese Khem Kharel—feature the ingredients and cuisine of Northern India, Nepal and Tibet. The produce section at the little market is nothing to speak of, but Kharel has a huge selection of lentils and legumes, plus spices and snacks like bags of crispy moong dal. Can’t find what you’re looking for? No worries. Kharel has a large specialorder book where you can enter what you want with no obligation to buy. Next door at the café, say Namaste to the greeter who will seat you and then luxuriate in the rich cup of lentil soup that everyone receives as a first dish. This is true comfort food. Enjoy the chicken tikka masala, lamb vindaloo and the garlic cilantro naan. Now, if you’re laden down with Indian ingredients and aren’t confident about transforming them into a delicious meal, track down the cooking classes offered by Shital Parikh at Great News! She’ll have you making chutneys, jeera rice and chicken tikka masala in no time.

Delhi Chat

Caron Golden is an award-winning freelance writer and the author of the blog San Diego Foodstuff. She writes the Local Bounty blog for San Diego Magazine, and has contributed to Saveur, Culinate, Sunset, the Los Angeles Times, and many others.

Sweets from Surati Farsan Mart Facing page: Himalayan Cuisine next to Himalayian Bazaar

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edible San Diego





Join us for a day of exploration and discovery at our Artisans’ Market. We’re supporting the local food community by showcasing growers and specialty food producers in our stores.

Visit our featured stores for details. Williams-Sonoma Fashion Valley Williams-Sonoma Promenade Temecula Williams-Sonoma Westfield UTC


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Del Mar (NEW) • La Jolla • Kensington • Coronado • Little Italy • Hillcrest • Gaslamp West Hollywood • Beverly Hills • Santa Monica (NEW) • Brentwood (SOON)

{Global Flavors}

Take a Culinary Magic Carpet Ride

Persian Food in San Diego By Vincent Rossi Photography by Chris Rov Costa

summer 2013

edible San Diego



n the introduction to the 2000 edition of her cookbook The New Book of Middle Eastern Food, acclaimed food writer Claudia Roden, who grew up in Cairo, divides the culinary tradition of the Middle East into four main branches. She then leads off the list of branches this way: “The most exquisite and refined, and one of the least known abroad, is the Iranian cuisine, which is the ancient source of much of the haute cuisine of the Middle East. It is based on long-grain rice, which grows around the Caspian Sea. This is cooked to the highest standard of perfection and accompanied by a variety of sauces or mixed with meats, vegetables, fruits and nuts.” Behrooz Farahani, owner of Bandar Restaurant in Downtown’s Gaslamp Quarter, expressed an opinion similar to Roden when asked about the food of his country, which was formerly known as Persia. “Persian cuisine has always been considered an art, providing enjoyment to body and mind,” said Farahani, who opened Bandar in 1996 with his wife Shokooh. “The common staples in Persian cuisine are rice, kabobs and stews,” Farahani said. “The most common regional variations

are the stews.” That variation stems from differences in types of vegetables due to varying climactic regions. “Some regions have snow while others have sweltering heat,” he said. “Most Persian restaurants serve a standard menu of kabobs and rices,” said Sanam Govari, coowner of the restaurant Soltan Banoo in University Heights. “We have some kabobs, but our specialties are items like lamb stews, pomegranate soup and fish dishes. We have three types of fish kabobs and we make a fish stew that is from the south of Iran called ghalieh mahi.” Among his specialties, Bandar owner Farahani mentioned fesenjan (chicken stew), chicken simmered in pomegranate sauce with crushed walnuts. Pomegranate is one of the ingredients that figures prominently in Persian cuisine. Limes are another, along with spices like saffron. With its delicate mixture of unique fruits, vegetables and spices, “Persian food fits perfectly with today’s lighter eating style,” Farahani said.

Bandar Restaurant.


edible San Diego

summer 2013

A sampling of dishes at Soltan Banoo.

Population estimates for the Iranian American community in San Diego County range from 30,000 to 40,000. The growing popularity of Persian cuisine clearly embraces many communities. “Iranian Americans make up about 25% of our customers,” said Soltan Banoo’s Govari. “We are located in a small neighborhood that is very diverse. At first with a gay theatre down the street, gay men and open-minded young people were our biggest supporters.

Fesenjen with pomegranate and walnuts.

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restaurant is run by Sanam’s mother, Mahin, as well as Sanam and her sister Roxanne.) “Or better yet, the way she has tailored them to our taste buds and those of our clients. Some dishes are spicy, because Southern Californians like it that way. Some are made with tofu instead of lamb and some are baked instead of fried. The only thing we don’t compromise is the quality and health of the cooking.”

“We started as a tea shop and expanded our menu [guided] by the demand we got from the locals,” Govari said. “Most people had never tried Persian food, but they knew Middle Eastern items like hummus, so we started with what they knew and introduced what they didn’t. We were received with open arms.” Farahani said similar things about Bandar: “Our customers come from all communities and all ethnicities: American, European, African, Latin, Asian, Arabic and Iranian. In fact, we have many customers that travel from all over the world.” Among the awards Bandar has received is an Excellent rating from the Zagat survey. Govari calls Persian food in the United States “an eclectic reflection of our healthy kitchen and our open minds.” Asked to elaborate, she said: “In Iran there are a few standard dishes, but every house makes the dish differently. I remember for the new year, the neighbors would all send each other rice pudding. Each and every bowl that came tasted different.” “So we make our dishes the way my mom has learned to make them.” (The

Bandar Restaurant 845 4th Avenue San Diego, CA 92101 619-238-0101 Soltan Banoo 4645 Park Blvd San Diego, CA 92116 619- 298-2801

Ocean Sourced Freelance writer Vincent Rossi is the author of three books on San Diego County history: From Field to Town, Valleys of Dreams and The Lost Town of Bernardo. He has also written for newspapers, magazines and online venues. With his wife Peggy, a professional genealogist, Vincent co-owns StorySeekers, a research and publishing company for family history, memoir and historical books. His special interests are history, politics and culture.

A sampling of dishes at Soltan Banoo.

Made Locally for Freshness Find us at Harney Sushi, Brooklyn Girl Eatery, Market in Del Mar, Island Palms, Blazin Grille, Rubicon Deli, Toma Sol, Tuscany, Ki’s, Greenspot, Lodge at Torrey Pines, Humphreys at the Bay, and Jsix to name a few, and of course Whole Foods, Jimbos, and Cardiff Seaside Market

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An Unforgettable Evening on San Diego Bay

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hen you shop at one of the many local farmers’ markets here, or dine at a restaurant that boasts about its locally sourced ingredients, what you’re really experiencing are tangible reminders that we live in a county with a genuine agricultural presence. We’re not talking hobby farming here, folks. San Diego is the 18th largest agricultural county in the nation. We’re home to the largest number of organic farmers in the country (nearly 350 of them, producing more than 150 crops), and we account for 4% of California’s ginormous farm economy—producing a whopping $1.68 billion worth of agricultural products each year.

Why the Farm Bill Matters to San Diego By Clare Leschin-Hoar

It’s an important part of our local economy. But I’m guessing for many San Diegans, last year’s activity on the Farm Bill (or, let’s be real—lack of it), wasn’t something worth watching closely. After all, it is wonky. It’s complicated. It has 15 separate titles that cover such subjects as crop insurance, private forest management and rural development as well as support for farmers growing commodity crops like corn and soybeans—and the biggest slice of the Farm Bill pie: nutrition. That’s the piece that includes programs like the Supplemental Nutrition Assistance Program (SNAP)—formerly known as food stamps—and school nutrition programs.

listened as speakers explained why San Diegans should care about the Farm Bill, urging them to pick up the phone to call their congressional representatives, especially new Rep. Juan Vargas, who holds an important seat on the House Committee on Agriculture.

We’re not talking hobby farming here, folks. San Diego is the 18th largest agricultural county in the nation.

Yawners, I know. Except that what gets into (or left out of ) the next Farm Bill can have important ramifications for our region.

“For the first time, San Diego has a real seat at the table, and that’s exciting,” said Kari Hamerschlag, a senior analyst with the Environmental Working Group.

At a 2013 Farm Bill Forum one Tuesday night in early April, sponsored by the San Diego 1 in 10 Coalition, about 60 people

We’re a nation wrestling with an ongoing obesity epidemic. But as a county, we’re growing the very prescription for that

problem: fruits and vegetables. Health officials encourage us to fill half our plates with healthy produce every day—and yet what our nation chooses to subsidize is the very base of our processed-food diets. This is the crux of what the Farm Bill could do, though it’s extremely unlikely that Congress will change which crops get governmental support any time soon. San Diego County grows what’s known as specialty crops, and many of our local growers don’t qualify for funds under current Farm Bill titles the way many Midwestern corn and soybean farmers do. We don’t use a lot of crop insurance, and we don’t grow commodity crops. What we do have is a significant percentage of our population—15.4% or close to 480,000 people—who are considered food insecure, which means they often don’t know where their next meal will be coming from. Those people would be greatly impacted by cuts to SNAP benefits—a scenario many political observers believe will happen when lawmakers take up the bill again. Right now, the 2008 bill has been extended until September 2013. Eric Larson, executive director of the San Diego County Farm Bureau, said now is the time to put pressure on local lawmakers over the Farm Bill: “Our target is five: Juan Vargas, Susan Davis, Scott Peters, Darrell Issa and Duncan Hunter. This is the time to start sending those messages. It’s much tougher to move them on the day of the vote.” Clare Leschin-Hoar is a contributor to Voice of San Diego. Follow her on Twitter @c_leschin or email

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Photo: Chris Rov Costa

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edible San Diego


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inter w r o e c e ttu l s ‘ r e min



nu pine sour

l plums

gra s

so rw oo d

rel sor


wild radish

s m o s blos



s m u i t ur ast

Photo: Chris Rov Costa

Local Gone Wild: The Foraged Meal By Caron Golden

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edible San Diego



Surfing journalist and amateur forager Chris Aherns is very possessive of this tree, but last winter on a foraging expedition with his friend Chef Trey Foshee of George’s at the Cove and me, he made this our last stop before we headed over to Foshee’s house. There, Foshee made us a simple but artful salad using the many ingredients we’d collected at and around the beach the hour before, including these pine nuts, which he toasted in grapeseed oil and mashed slightly with a little salt. Aherns had introduced Foshee to foraging—and that tree—just last year, but the chef has become passionate about the practice and introduced it to his cooks, who now bring in wild treasures of their own. Foshee isn’t the only chef in town to forage. Chefs Nick Brune of Local Habit and Matt Borbon of Rancho Valencia are a couple of others who, along with numerous home cooks, have incorporated foraging as part of their food sourcing. Not all that long ago, San Diego’s food community began to extoll the virtues of

Photos: Chris Rov Costa

n a certain little park in a certain little seaside town in San Diego County stands your basic pine tree. Nothing about it is particularly distinguishing, but if you look closely at the grass below its canopy you’ll find a bonanza of pine nuts scattered here and there, still left untouched by squirrels and other wildlife.

Trey Foshee’s foraged salad.

eating local and buying from area farms and farmers’ markets. Then the concept of “local” segued from someone else’s farm to a chef ’s garden on a restaurant’s premises. Now local has gone wild, with chefs turning to canyons, parks and beaches to select flora that to the inexperienced eye looks like overgrown weeds or just the landscape of our built environment. Foraging, of course, is as old as mankind. While we may think we’ve tamed the natural world, take a look around you. Those weeds growing in your yard or in sidewalk cracks may be purslane, a delicious succulent used in salads. Dandelions may annoy your quest for garden perfection, but their bitter greens are perfect in spring, whether raw in a sandwich or sautéed, and the flowers can serve as a garnish.

Trey Foshee with foraged natal plums.

Experts like Hank Shaw, author of Hunt, Gather, Cook: Finding the Forgotten Feast, are wild about getting people to notice what’s around them and use it—within reason. He notes that foraging is the hallmark of Denmark’s Noma, named the “world’s best restaurant” by Restaurant magazine. Its Chef Rene Redzepi is renowned for using only native Nordic products, including wild ingredients he forages himself. “But it’s bigger than just one person,” Shaw notes. “People like me are leading the charge in encouraging people to bring a little of the wild world into their lives. People in the

Left: Matt Bordon with wild fennel.

Photos: Caron Golden

Below: Matt Bordon’s foraged salad.


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food world have tasted everything six ways to Sunday. After that it’s just technique. Until you talk about foraging. Foraging offers an array of textures and colors unavailable anywhere else.” And, Shaw, points out, for chefs it’s both exciting to work with new ingredients and a way to differentiate themselves with

dishes that include foraged ingredients they’ve found. Foshee’s favorite area for foraging is near his home in coastal North County. The beach offers tall cattails that he trims and peels until he has light green stalks reminiscent of hearts of palm, which he grills until they’re tender. Just above the beach are clumps of wood

Top, left to right: Laurel sumac or taco plant, bull thistle, cattail stalks. Middle, left to right: sourgrass, pine nuts, New Zealand spinach. Bottom, left to right: natal plums, sild radish blossoms, watercress.

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edible San Diego


Chad White discovering the aroma of laurel sumac or taco plant.

Photo: Caron Golden

sorrel that are wonderfully sour, pungent wild radish, juicy and vibrant fuscia natal plums, crunchy New Zealand spinach and peppery wild nasturtiums, whose flowers he grinds with honey using a mortar and pestle from his collection to dress his salad. “My theory is that what’s healthiest is what grows natively in the wild,” he says. “The problem, of course, is consistency. You can’t build a dish on the menu around what you forage. That’s why I tend to focus on salads for Table Three at George’s California Modern. It may seem artsy, but the flavor is so much where we are. It’s not something you can purchase.” Borbon started foraging in Napa, when he was a chef at Domaine Chandon. Once he started as sous-chef at Rancho Valencia, he scoured the property’s 40-plus acres and found he’d hit the jackpot, with ground purslane—which he serves as a garnish with confit lamb belly—and year-round watercress, along with fennel fronds he grinds into pesto while using the roots dressed in a vinaigrette to garnish smoked clams. Nasturtiums are turned into salted nasturtium ice cream to highlight his panna cotta. And wood sorrel’s yellow flowers and root system are used in salads. Borbon and his kitchen staff have been known to venture out on the property at night to collect snails. They house them for several days, feeding them lettuces, herbs and carrots until their excrement comes out orange, then stop the feeding until their systems are purged. The process takes about a week and then they’re ready to be lightly 34

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poached, sautéed, or braised, then placed on creamy farro, where, he describes, they are tender and succulent. “Foraging for me is like head-to-tail cooking,” he explains, “only it’s seed-to-stalk.” For Chef Chad White, foraging is a new experience that he is embracing. On an expedition we took through Mission Trails Regional Park with local survivalist and forager Jeromie Jackson, White was introduced to miner’s lettuce that grows in cool dark areas near ferns. He found wild stinging nettles; bull thistles, which taste like cucumber; and white and black coastal sages. “I could use the sage branches as skewers,” he announced. Jackson pulled out a couple of packages of chocolate he’d brought us. He’d tempered the chocolate before adding white sages leaves, and then poured the chocolate onto a flat surface to harden into chocolate bark. The oil from the sage permeated the warm chocolate, giving the finished bark a lovely subtle hint of menthol. You could just see the ideas swirling in White’s mind as he contemplated the possibilities for desserts at his Plancha Baja Med pop-ups. Nick Brune of Local Habit grew up in Louisiana and foraging comes naturally to him. “We grew up living on the land, hunting and fishing. I took it to another level when I became a chef,” he says. Brune points out that it took a lot of learning with professionals he trusted to find plants that are safe to eat. That’s especially true when it comes to mushrooms. Natalie Prigozhina, a cell biologist at a local

biotech firm, grew up foraging mushrooms in Russia with her grandmother. In San Diego she’s found blewits, boletes, honey mushrooms and occasionally morels and chanterelles in oak woodlands in the foothills. She also forages for greens like stinging nettles, miner’s lettuce, sorrel and chickweed and has now gotten her 5-yearold daughter hooked on the experience. She, too, advocates finding someone knowledgeable who is willing to take you out and teach you how to distinguish between edible and toxic plants. Shaw, who urges people to use foraged ingredients more as an accent than a staple to prevent depleting resources, suggests starting out in your own yard. Most people, he says, have “green blindness.” They see a patch of field and just see green. They can’t fathom how someone could differentiate between wild hemlock and carrot tops. “You look for clues, spend some time, do your homework and start slow,” he says. “Collect many before you eat any. Not everything looks like the picture in the book. You have to know a plant well before picking, knowing how much to pick, or when to pick.” He also points out that you have to be selective about where you pick, where the wild things are growing. Has the land been compromised? Is it a polluted brownfield? Is it alongside a busy road riddled with exhaust? Has the land been sprayed with pesticides? Borbon, for instance, won’t pick cress just after a rainfall because he worries about the effluents that wash into the area where the cress grows. And he washes everything he picks well. “Snails live in the root systems and can create bacteria that can be lethal,” he points out. But if you’re careful, take your time and begin modestly after educating yourself, the rewards can be great, Shaw says. “This is a synergy of very exciting things all coming together,” he says. “I can make things with food all around me no one else is doing.” Caron Golden is an award-winning freelance writer and the author of the blog San Diego Foodstuff. She writes the Local Bounty blog for San Diego Magazine, and has contributed to Saveur, Culinate, Sunset, the Los Angeles Times, and many others.

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Our reconnection with food has reminded us of something long forgotten, something fundamental: Our food comes from the earth.

hyper-local food systems represent a new form of environmentalism that can also produce remarkably fresh and healthy food. We are fortunate that a new crop of teachers has sprung up to show us ways of sustainability and permaculture.

Story & photos by Matt Steiger


s members of the Edible Community, it is safe to say we all think about our food a great deal. Many of us started on this path simply as seekers of great eats. Along the way we learned that the best foods (fine cheeses and breads, impeccable seafood and meats, and lush produce) come seasonally, organically, locally and ethically (SOLE foods). Our reconnection with food has reminded us of something long forgotten, something fundamental: Our food comes from the earth. Through this realization, it becomes clear that food activism often takes the form of environmentalism, and vice versa. It is exciting to see both movements progressing, maturing and comingling. San Diego has seen a recent resurgence of backyard food production: chickens, gardens, bees, goats and more. These

Among those leading this charge is the San Diego Sustainable Living Institute (SDSLI)—a local nonprofit focusing on developing education and community centered around permaculture. Josh Robinson and Yael Zaidman run the SDSLI; their mission is “to demystify sustainability, to promote a holistic design system for human settlements and to create a more livable, sustainable and functional San Diego.” The SDSLI carries out its goals through regular DIY courses and really excellent cob-oven pizza parties. Robinson is a veteran of permaculture. He holds a master’s degree in ecological design, has lived in several eco-villages and has spent over 12 years working on sustainability issues, including natural building, beekeeping and water harvesting. Zaidman came out of the excellent program at SEEDS@City. She is an expert farmer who has worked for some of the more famous names in San Diego agriculture, and is the education coordinator at Victory Gardens. Above: Yael Zaidman and Josh Robinson in their garden oasis

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Together, and along with a collection of other local experts, these two hope to reshape all our backyards.

“We want to use nature as a guide to our human systems. Nature is inherently sustainable. We need to look at the patterns playing out and try to replicate them.”

SDSLI offers a variety of classes on bees, chickens, gardening, goats, greywater harvesting, cheesemaking, cob-oven building, aquaponics and a host of other permaculture topics. These classes can be taken individually or as part of their popular 12-day permaculture design certification. They have also begun a green-jobs training program. Robinson himself spends a good deal of time teaching and installing backyard-style food systems in schools and private properties. He is currently searching for a public space to create display permaculture systems.

Josh and Yael have built their own garden according to the principles of permaculture, what they call “a design system where the placement of elements creates beneficial interactions.” Greywater runs beneath a chicken coop, to nourish veggies and fruit trees. Manure goes right to the plants, and plant scraps are fed back to the chickens. An aquaponic system runs down the side, loaded with lettuce. The whole garden is peppered with beautiful cassias (grown as nitrogenfixers for compost). The centerpiece of the whole thing is a stunning pizza oven built from the mud material known as cob, frequently called into service to feed SDSLI’s growing permaculture community. According to Josh, “Things are arranged so the wastestream of one system is the input to the next. Everything is located together in a way where sun and shade are complementary to these systems and the ‘human’ effort of moving things around is minimized.”

From top to bottom: Chickens keep a watchful eye. A blazing cob-oven readies itself for pizza. A farm-fresh egg completes this cob-oven pizza. Cassias, furiously fixing nitrogen before going to compost.

Robinson sums up the motivations of SDSLI as this: “Huge global issues actually stem from cumulative effects of what we do on a small scale; every little thing you can do relieves a little bit of the global burden.” He goes on, “We want to use nature as a guide to our human systems. Nature is inherently sustainable. We need to look at the patterns playing out and try to replicate them.” For 2013, the SDSLI has created the Great Greywater Challenge. Their goal is to install 365 greywater systems in San Diego—one for every day of the year. If successful they estimate (conservatively) that it could save San Diegans 5 million gallons of water per year. Robinson Promo sign for The Great Greywater Challenge, 365 systems in 2013.


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is quick to point out, “That would not only lower usage, but also return water to our land and reduce the load on our sewers and ocean.” SDSLI needs a constant stream of homeowners to host permaculture workshops/installations, asking for only a materials fee. To have a greywater system (or possibly a cob-oven!) installed in your backyard, visit Matt Steiger is a physicist, fisherman, home brewer, urban farmer, forager and wannabe chef. He is always on the lookout for the best produce, fresh fish, great brews and the perfect cup of coffee. Follow him at, on Twitter @foodlunatic, or contact him directly at

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lot of people—including me, on occasion—think it is too expensive to shop at the farmers’ market on a regular basis. But for several years I have been curious to see if I could feed two people for a week, on a budget, from food purchased at a farmers’ market. When the San Diego Public Market opened, it seemed a good market for this kind of experiment, as it is (currently) open two days a week and has rotating vendors. I’d start on Sunday, visit once more on Wednesday, and feed myself and my brother Tom breakfast, lunch and dinner for the entire week—on $100. I knew there would be some things I could not get at the market so I did allow myself to use things from my pantry—but my pantry is not very big, and I did not allow myself to buy anything outside of the Public Market during the week. If it wasn’t already in my pantry or at the market, I would not be able to use it. I would end up using oil, vinegar, a pound of pasta, rice, chicken stock, a little wine, a little brandy, a can of tomato sauce and dry baking ingredients. I had no garlic, no milk or cream, and no fresh tomatoes. I also had no chocolate! I arrived at the market on a Sunday without a real plan for what I would buy or cook. Knowing I would have only one midweek trip for additional food, I stocked up on as many veggies as I could. It quickly became obvious that I could buy a LOT of vegetables for not much money—radishes were $1 a bunch; kale $1.50. A large bunch of carrots was $2; two hefty avocados, $3; five Meyer lemons, only $1. Bread from Belen Bakery is also very affordable: “yesterday’s bread” is often sold for $1 off the regular price, which is not that expensive to begin with. I bought a loaf of seeded whole wheat and four large ciabatta rolls for $7, thinking I could use the wheat bread for breakfasts and slice up the rolls to accompany other meals. For the rest of my haul, I had to be selective. I ended up with a pound of Italian sausage and a gorgeous piece of halibut that would have easily fed three for $10. What’s a week without a splurge Sunday meal? The next purchase was Spring Hill Cheese Co.’s European-style butter. I debated the

purchase, but what if I got a sweet tooth and needed to bake something? In that case, it would be nice to have the butter, so I bought eight ounces for $6 along with half a pound of mozzarella. I bought raw almonds from Hopkins Agriculture, for an easy snack and to chop for salads or use to thicken a soup. I also bought eggs and some homemade sesame flax crackers. I spent $73 the first day, leaving me only $27 for Wednesday’s visit. When I got home from the market, it was time to make the first meal and it was an easy one. I’d bought large spring green onions, almost as big as leeks; I thinly sliced part of one and sautéed it in a little butter, then added a couple of eggs for a quick and easy scramble served on top of sliced, toasted ciabatta bread. Dinner was also relatively easy, since I had fresh fish. I made a big salad of butter lettuce, shaved carrots and radishes and dressed it simply with olive oil and vinegar from my pantry. I pan-fried the halibut and made a pan sauce with a bit of white wine, lemon, green onion and parsley. I also made rice with parsley and lemon and some blanched and sautéed kale. We needed just half of a ciabatta roll along with our meal—there was a lot of food, and while it was not a very expensive meal, it would be the splurge of the week.

Eating Locally on a Budget Creative Cook Plays the Market for $100 By Shannon Essa

For breakfast the next day, the rest of the ciabatta, toasted with the good market butter, did not take us very far and we needed an early lunch. When I was a kid my grandmother used to make us sandwiches with hard-boiled egg and avocado smashed up together. I had eggs and I had avocados, so I boiled and chopped two eggs and mixed them with an avocado and some salt and pepper. This is the sort of sandwich you could get more creative with, but I kept it basic and only used some lettuce for crunch. Later in the afternoon, my sweet tooth set in. I knew it was going to be a problem because I love dessert. I wanted cake, and I knew I’d have to get into the pantry to make one. I had apples and butter, so I looked around on the internet for a recipe that didn’t use too many other ingredients and found one by food writer Dorie Greenspan called “Marie-Hélène’s Apple Cake.” I had everything but rum, but I did have Calvados (apple brandy) I’d brought home from a trip

Illustration: Bambi Edlund

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to Normandy, so I used that instead. Dinner was a very simple pasta. I crumbled half the pound of sausage into a sauté pan, then added blanched, chopped kale and maybe half a cup of chicken broth to simmer while I cooked the pasta. I added the drained pasta to the simmering sauce for a minute before serving. This was a really easy, tasty dish, but the real stunner was

the cake. Clearly, the Spring Hill butter is excellent for baking. The following day we made do with what we had: a mandarin orange, raw almonds and a slice of wheat toast for breakfast; lunch was a quick soup made with spring onions, carrots, finely chopped almonds and chicken broth, plus melted mozzarella cheese on lightly toasted ciabatta. The homemade crackers topped with a bit of butter and thinly sliced radishes made a great afternoon snack. For dinner, I stretched out leftover sausage and kale pasta by grating mozzarella cheese over it and baking it for 20 minutes, then served it with another salad of lettuce, carrot and radishes. Wednesday morning before heading to the market with my remaining $27, I took an inventory of what I had left. Laying it all out was reassuring. I still had half a pound of sausage, as well as half the bread I had bought. In fact I seemed to have half of, or almost half of, everything I’d initially bought, except eggs and apples. At the market I was happy to see mushrooms, knowing I could do a hearty dinner with those. Suzie’s Farms had blackeyed peas so I got some of those as well, along with cabbage, kale, eggs, avocados, spring onions and broccoli rabe. I wanted to make another apple cake, but unfortunately apples were nowhere to be found, so I bought mandarin oranges instead. I wanted to buy some kind of meat or chicken but didn’t have enough money. I’d have to make do with the remaining sausage I had. Once home, I was pretty inspired by my haul. I made a simple lunch of scrambled eggs, avocado and mozzarella cheese, then spent some time in the kitchen. I broke into the pantry for rice and more chicken stock, and started a Hoppin’ John soup using the black-eyed peas, some spring onions, kale and rice. This would be lunch for the next couple of days. I wanted to cook the sausage to assure it did not go bad, so I sautéed it and stuck it in the refrigerator for later. I then chopped the mushrooms fine and sautéed them with some spring onions in the same pan, to get a bit of the sausage flavor mixed in. I added some cooked brown rice, the juice of one Meyer


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lemon and chopped parsley, then stuffed blanched cabbage leaves with the mixture and topped them with a can of tomato sauce I’d heated up with the juice of another lemon. To accompany the cabbage rolls, I made a salad of grated carrots, chopped spring onions and sliced radishes tossed with orange avocado oil and plum wine vinegar from my pantry. We ate the cabbage rolls for two nights straight, along with more toasted and buttered ciabatta bread. The Hoppin’ John soup made a great lunch. Normally a New Year’s Day tradition, it’s a soup that would be great anytime you can get fresh black-eyed peas. I served it with more of the homemade crackers smeared with a little butter and topped with a sliced radish. I also made another cake—this time using the mandarin oranges and olive oil, since my butter supply was getting too low. Over the last two days of the project, the food was definitely holding out: buttered toast and oranges for breakfasts, the rest of the Hoppin’ John soup for one lunch, mushroom and mozzarella omelets for the next, guacamole and homemade crackers in the afternoon. The final two dinners were similar to the one I made earlier in the week—sausage with broccoli rabe instead of kale, topped with mozzarella cheese and baked. I also made a bowl of coleslaw with the rest of the cabbage and carrots. We managed to take those four ciabatta rolls through an entire week. I even had some food left at the end of the week: a couple of avocados, some oranges, carrots. And I proved, at least to myself, that you can feed two people for a week—with some backup pantry items—on $100 worth of food from the San Diego Public Market. There was definitely some repetition, but if I were to do this for a month, I would have had a lot more variety to work with. The thing I enjoyed most was getting creative with all the food I bought, staying on my budget. Next time, though, I’ll make sure I have garlic in the pantry! Shannon Essa is a California native currently residing in San Diego. She is the author of the restaurant guidebook Chow Venice! and splits her time between San Diego, Santa Barbara and Europe, writing and leading wine-, beer- and food-based tours in Croatia, Spain and Italy for Grapehops Tours.

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{Kitchen Knowhow}

Story & photo by Ben Eisendrath


here there’s smoke, there’s fire. But where there’s fire, there is not necessarily smoke. Smoke is where the flavor is. And the kind of woody smoke that draws praise to a grill chef requires water. Live wood is up to 50% water by weight, most of it moving just under a tree’s bark. It carries the goodies that build this year’s growth, fight off disease and feed leaves, flowers and roots. If a tree were an animal, this thin layer would be its flesh and blood. Freshly cut “green” wood is so wet it is virtually unburnable—so all future firewood travels along one of two paths to become suitable for the grill. Both paths reduce moisture so combustion can happen.

First we go to dry. Really dry: charcoal. Chunk (or lump) charcoal is not just charred wood. It is the product of a highly heated chamber—a type of kiln—one that is very short of oxygen. The procedure that makes charcoal is called pyrolysis. A pyrolytic chamber can be a primitive mound of earth or a high-tech industrial monster (or a Kingsford plant, which performs the same process on pressed sawdust). When wood is put inside, the oxygen-starved heat boils away the water and accompanying elements—called volatile compounds— without allowing it to fully ignite. The result is a lump of nearly pure carbon and ash dried to 1% to 4% moisture. Charcoal is far lighter than same-size firewood, and stable (it won’t rot) so it is

very practical to store, package and transport. Outside the developed world, a significant portion of rain forest logging can be blamed on subsistence farmers making, using and selling the stuff. When lit, charcoal produces steady heat with no visible smoke or flame, releasing only trace levels of the original wood’s volatile compounds and moisture. Charcoal was wood.

Now: whole firewood. Under natural conditions a felled tree will dry to about 15% moisture after a year, depending on split size and climate. When ready for the grill it still contains four to 15 times the water content of charcoal. These days the process is often accelerated in a kiln, which has the added benefit of killing invasive pests like the emerald ash borer or Japanese beetle. This is called “seasoning” the wood. And it’s appropriate—this 15% moisture level is vital to grillers. It tips the summer 2013

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balance in favor of ignition but leaves just enough of the wood’s nature to throw off our beloved seasoning smoke. Drier and it burns too fast; wetter and your soggy smoke column will attract the fire department. In a properly seasoned wood fire, smoke is produced at the border of lit and unlit, the area that’s approaching the 482° Fahrenheit ignition point. Watch a stick burn and you can see the border clearly. The advancing combustion is the reaction of carbon and hydrogen with oxygen in the air. At 200° to 482° *, the water is being driven out by the advancing fire. The smoke you see and smell is that water— and the minerals and organic elements that make up the character of the piece of wood—being released into the air. (Some of them sound so terrifying that they are the basis of occasional hate mails sent me by clean-air fanatics and cancerphobes, but a whiff of these chemicals from the grill is no more dangerous than breaths taken while jogging a city street.) The key here is WATER as much as fire. You need both to produce smoke that will

transmit wood flavor to your food. There’s practically none of it in charcoal.

left to light is a near-pure reaction between carbon, hydrogen and oxygen. Not too tasty.

And what of the perfectly respectable charcoal-only burgers enjoyed at countless barbecues every weekend?

Bear no hate for charcoal. It’s vital to grilling. Once established in the heart of a fire it’s responsible for the steady heat needed to cook predictably, it makes “low and slow” possible (alongside smoldering hickory or oak) and in a professional setting chunk charcoal is a perfect supplement to deliver a high volume of plates on a limited supply of wood.

Well, again, moisture is largely responsible for making those burgers taste like they were grilled rather than fried. But in this case the flavor is not from the wood—that departed in the kiln. When grilled over a dry charcoal fire (or a gas one, for that matter) on a standard bar surface, dinner’s juices, seasonings and fats drip into the heat and ignite, throwing off their own smoke, which in turn rises and flavors your food—often quite well. Hold a dripping, seasoned patty over a burner in the kitchen and you’ll get you a similar result—but I don’t recommend it. The moisture, the sap, the thousands of substances that make up a piece of wood are responsible for the flavor we shoot for on a wood-fired grill. They’re why hickory smoke smells different from mesquite; why apple smoke is almost sweet while cedar is pungent. When wood’s individuality is burned away to make charcoal all you have

But charcoal only? Like a steak without salt. *Thanks to Vivien Lecoustre, PhD, or “Dr. Fire,” for checking my science. Ben Eisendrath is the CEO of Grillworks, a specialty wood-fired grill design house long a favorite of chefs and grilling purists. His open-fire creations trace a heritage to Argentine techniques, stemming from a time his dad based the family (and young Ben) in Buenos Aires. Though he now ships grills all over the world, they are still hand built in Michigan, near the cherry farm where he grew up after the family returned to the United States. When not working out new ideas with chefs Ben writes about fire and food.

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Toward Permaculture

“To forget how to dig the earth and to tend the soil is to forget ourselves.”

—Mahatma Gandhi


he events of recent years involving genetically modified organisms (GMOs), drastic weather and environmental changes, monoculture vulnerability to diseases, concern about peak oil, economic turbulence and regulatory failure collectively demonstrate the shortcomings of our industrial food system. The enormity of the situation seems too overwhelming for personal action. Without being too alarmist or going into survivalist mode, there are some positive and practical steps you can take. Learning how to practice permaculture will allow you to gain control of the most essential aspect of your life: the food you and your family eat. You will reap not only health and financial benefits, but also intangible ones, as you will engage in many activities that bring you closer to nature and give you something precious to share with your children.

Small steps pay off with many benefits

Here in San Diego, we are used to thinking about our home as an asset or investment. We try to add value to our home as we decorate and remodel the interior. On the exterior, we put in landscape and hardscape. This approach to home improvement is embedded in our popular culture. But aside from shelter, our homes, and the land they sit on, are often not producing anything of tangible value. Wouldn’t it be exciting to be able to cook a meal entirely with ingredients that you have produced from your yard? How would you like to eat a delicious omelet with eggs from your pasture-raised chickens; organic heirloom tomatoes, mushrooms, spinach, onions and herbs from your garden; and cheese made from raw milk from your own milk cow or a community cow share program?

By Matt Absatz



edible San Diego

Permaculture—a combination of the words “permanent” and “culture”—is an ecological design system for sustainability of life. It teaches us how to grow our own summer 2013

food, restore diminished landscapes and ecosystems, catch rainwater, build natural homes, create communities and so much more. Permaculture is rooted in a system of ethics that promotes caring for the Earth and its people while limiting one’s consumption. Whether you have ¼ acre or 1,000, or have no land at all but access to a community plot of land, permaculture encourages you to apply general principles of sustainable design. These past few years, my family has been developing and implementing elements of permaculture on our three-acre San Diego property. We are adapting many techniques from our larger cattle ranch and farm in British Columbia, which is rich in water,

trees, grass and other resources. While San Diego has water limitations, the intense sunlight makes it an ideal growing region.

activities such as cheesemaking, canning and preserving and root cellaring.

Some key elements of a permaculture plan are backyard chickens, livestock (cattle, goats, horses), gardens, manure composting and soil amendment, rainwater catchment, alternative energy, heirloom seeds and seed-saving, beekeeping, fruit trees, community cow share programs for raw milk, and ancillary

First, it is important that you realistically assess your property goals and that they align with your logistical and financial capabilities. The habitat you create should meet your lifestyle aspirations. Get the entire family involved, including your children. Evaluate your sun exposure and soil conditions. Always work with, rather than against, nature. What types of crops would you like to grow, bearing in mind those that grow natively in the San Diego soil and sunlight? What are the water and energy requirements for your property, and how can conservation play a role?

Taking stock

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How can different design elements be integrated? A garden is at the core of any permaculture plan, and you must decide where it should be located. If there is no ideal place, perhaps raised beds or boxes on a patio would suffice. If you are part of a homeowners’ association, maybe your community can designate common areas for gardens. Once you decide what crops you want to grow, you need to determine which soil type you’ll need. Is it necessary to amend the soils?

Getting your hands in the soil

from the kitchen garden and allow them to forage on pests, providing them with a valuable protein source and resulting in natural fertilizer for your gardens. We mostly free range our chickens but must be careful of predators such as coyotes. Recently, we have begun using the “chicken tractor” method, a floorless coop on wheels in between rows in the vineyard. We have seeded cover crops to help fix nitrogen in the soil, and the chickens love to forage on six different native varieties. The chickens forage for a while, and then the coop is moved every few days across the rows.

For our first crop we chose wine grapes, planting about 500 vines of eight different varietals on a sloped area with full sun exposure. While there may be debate about whether wine is an essential component of a healthy and happy existence, this proved to be a great “pioneer planting” as it became fodder for many species.

For smaller properties, check your local zoning ordinances. Recently, many cities including San Diego have been progressive in passing urban agriculture regulations allowing for the raising of chickens, bees and miniature goats. Other municipalities and master-planned communities can be lobbied to adopt similar rules.

The soil is a “poor soil” with good drainage, perfect for wine grapes. During planting, we dipped the rootstock in mycorrhizal fungus to help the root systems take hold, and it has paid off. After five years, we rarely have to water the vines. While one cannot live on wine alone, this proved to be the perfect project for overcoming our inertia and trepidation and literally getting our hands dirty. The vineyard came alive with living creatures, including birds, bees, deer, rabbits, gophers, ladybugs and a vast array of other insects. It was something we could build upon.

Branching out to food crops

Backyard animals: the key to sustainability Next, we started raising chickens for egg production. Backyard animals are the cornerstone of any sustainable ecosystem, as their foraging is essential to cycling nutrients, keeping weeds down, clearing fallen fruit and eating pests. Chickens do this so well that composted chicken manure is referred to as “black gold.” At first, owning chickens seemed daunting. However, since we do not keep a rooster on hand, the chickens are very quiet; using pine wood shavings and diatomaceous earth virtually eliminates any odor or flies. Ideally, you can feed your chickens 50

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Building on our success with wine grapes and chickens, we have gradually added food crops, including tomatoes, peppers, onions, carrots, strawberries, Swiss chard and herbs. We selected a hillside and created terraced beds using native rocks from the property. This helps to retain water and is perfect for dense plantings and optimal penetration of sunlight. We amend the soil with compost and manure from our horses and chickens. By composting, we never throw away any organic material from our kitchen. This exemplifies how permaculture focuses on the interconnections between things and on not wasting anything. Everything goes towards cultivating the soil. However, you must be careful to amend soils as warranted, since different crops have different soil needs.

Harvesting rainwater The greatest limiting factor for a sustainable ecosystem in San Diego is water. It is absolutely essential to conserve water. Rainwater harvesting channels runoff into the soil or captures runoff from roofs to be stored in cisterns or catchment tanks. This practice also prevents runoff

from rushing down streets, roadways and hillsides, which causes erosion and carries pollution down to the ocean. We are implementing a system of gutters, downspouts, barrels and tanks to collect water from the roofs and then gravity-feed the water out to gardens and trees via an irrigation system. Helpful information on rainwater harvesting in San Diego can be found at Conservation/

Communitiy cooperatives: raw milk cow share programs One of the central themes of permaculture is the formation of community cooperatives. You can get together with neighbors and friends and divide labor so you each grow different foods. You can trade foods or use foods as a form of currency, a type of ecological economics that benefits the local economy. If you or someone in your neighborhood has the ability to keep livestock, then you can form a cooperative where you collectively purchase a milk cow and share pro rata in the expense of feeding. The miniature breeds work best, such as Mini Dexters or Mini Jerseys that produce about two gallons of milk per day. Your cooperative can split the milk pro rata and also share in the labor by taking turns milking. A milk cow is a lot of work, but it becomes less burdensome when handled by a cooperative. More information can be found at the Farm-to-Consumer Legal Defense Fund website:

Sustaining ourselves and our world As Gandhi said, it is easy to lose ourselves in the trappings of modern life. By practicing permaculture, we can restore and sustain ourselves—both literally and figuratively—by digging the earth and tending the soil. Whether you can engage in all of the activities in a permaculture system, or just a few, hopefully practicing permaculture will change the way you think about your home, your land and your community. Matt Absatz lives in the San Diego area on a small farm, where he raises chickens, fruits, vegetables and horses. He also owns and operates a grass-fed cattle ranch and farm in the remote glacial valley of Bella Coola, British Columbia, Canada.

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{Resources & Advertisers} EVENTS THIRD ANNUAL SUZIE’S FARM AUTUMNAL EQUINOX DINNER Saturday, September 21 at the Grove at Suzie’s Farm, celebrate the turning of the season with food from four of our region’s most prominent culinary masters. Discounts for Suzie’s CSA Shareholders and Slow Food Urban SD members. Part of proceeds benefits SFUSD. For info and tickets: COLLABORATION KITCHEN Bring your own beer or wine and get ready for fun, great food and to learn about seafood from top San Diego chefs. These monthly events held on the warehouse floor always sell out and benefit San Diego children in need. Produced by Catalina Offshore Products and Specialty Produce. • collaborationkitchen EDIBLE EATS Edible San Diego’s dinner series in which we team up with one restaurant a month to feature seasonal, locally sourced fare and to showcase talented farm-to-table chefs. Sign up for our newsletter, watch our website, Facebook posts, and Twitter feed (#edibleats) to get all the details. June 27, Roseville Cozinha; July 31, Solare Ristorante & Lounge; August 12, Farm House Café! • FROM FARM TO BAY FOOD & WINE CLASSIC Saturday, August 3, 5 to 9pm at Living Coast Discovery Center on San Diego Bay. Chefs from local and sustainable restaurants; wines, craft brews and spirits; live music, auctions, animal encounters & more! Details at • 619-409-5900

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SAN DIEGO BOTANIC GARDEN Thursday Family Fun Nights, open until 8 pm every Thursday night through August 29. Fairy Festival, Sat. June 22, 9:30 am – 4 pm . Garden Expressions of Art, June 29-30, 9–5. Insect Festival, July 13, 14, 10 am – 4 pm. Bromeliad Bazaar, August 24-25, 9 am – 5 pm. Gala in the Garden, A Stroll Around the World, September 7, 5 – 9:30 pm, includes food, wine, silent auction, entertainment. Details at SAN DIEGO COUNTY ENVIROFAIR CSA EVENT 14th Annual Enviro Fair, Saturday, June 22, 10 am to 5 pm in the San Diego County Fair Paddock Area. Enviro Fair stresses sustainable living and features local farmers and their Community Supported Agriculture programs, or CSAs. See locally grown organic produce and talk to local farmers and meat ranchers. Learn how to use all of your CSA share from Cooking with CSA. For information call Fairgrounds’ Resource Conservation Office, 858-792-4298. SAN DIEGO COUNTY FAIR JUNIOR LIVESTOCK AUCTION Buyers Wanted for the 2013 San Diego County Fair Junior Livestock Auction! Monday, July 1 at the Fairgrounds. Purchase top quality,locally raised beef, pork, lamb, poultry and rabbit and support 4H Youth and FFA. For tickets and info, contact or call 858-792-4283. • FOURTH ANNUAL SAN DIEGO COUNTY FARM BUREAU FARM DAY TOURS Saturday, June 15. Get a closer look at local agriculture on one of three multifarm tours where farmers showcase their livelihood on walking tours, tractor rides and hands-on demos. Contact, or call 760-745-3023

Visit…Explore…Experience We’re more than a nursery – we’re a destination! Nestled among mature oaks in the heart of Alpine, this community marketplace offers: • Handmade jewelry • Stone sculptures and carved wood statues • Handmade crafts and quilts • Antiques and primatives • Birdhouses and willow furniture • Friday Farmers’ Market

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SIXTH ANNUAL WINE, CHEESE & CHOCOLATE FESTIVAL Friday, June 21, 6:30pm. Brings together over 50 wine, cheese and chocolate makers for a night of tasting, dancing and good fun! Individual, Group and VIP tickets. 2730 Historic Decatur Rd. Suite 103, San Diego. 619-233-7963 •

(Sun, 10-2). Local, farm-fresh produce, seafood, meat, bread, flowers, specialty & artisan foods, hot prepared foods, arts & crafts and entertainment! 858-2727054 • BRIAN’S FARMERS’ MARKETS Weekly markets: Morena District (date & time TBA); UTC (Thur, 3-7); NEW! Belmont Park STARTS June 7, (Fri, 9:30-1); Golden Hill (Sat, 9:30-1:30) and Point Loma (Sun, 9:30-2:30). Unique farmers’ market CSA. EBT Market Bucks accepted. • 619-795-3363 • DEL MAR FARMERS’ MARKET In the Del Mar City Hall parking lot. Vendors offer fresh, local produce from the communities of Vista, Carlsbad, Riverside, Valley Center, Bonsall, Fallbrook and stonefruit from the San Joaquin Valley. Open 1-4 pm on Saturdays year round. 1050 Camino Del Mar • 858-342-5865 • ENCINITAS STATION FARMERS’ MARKET At the corner of E Street & Vulcan every Wednesdays, 5-8 May-Sept, 4-7 OctApril. 40+ vendors sell local farm fresh produce, pecialty meats and cheeses, flowers and artisan foods. Remember to bring your own reusable bags: no single-use plastic bags provided. • 760688-8275 • FAMGRO Famgro Farms’ indoor green farm in Carlsbad, delivers to local chefs, distributors and markets. Their signature SWEET-KALE™ is on the menu at Burlap, AR Valentien and Park-Hyatt Aviara, and available via natural grocery stores, Earthgrown Market and Frazier Farms. • • 760-476-1710 • GO GREEN AGRICULTURE Beautiful, tasty and tender produce (lettuce, spinach and kale currently) hydroponically farmed in San Diego County with love and care. Harvested and packaged with the roots attached, which continue to provide the plants nutrients and keep them fresh longer. Delivered within hours of harvest. • • (760) 634-2506 •


HILLCREST FARMERS’ MARKET Sunday 9-2 at the DMV on Normal St. Now with free parking off Campus Av. and free Trolley shuttle. Locally grown produce, meat, fish, bread, artisan foods, gifts, arts, crafts, flowers and hot prepared food items—you name it! A perennial pick for “best farmers’ market.” 3960 Normal Street • 619-299-3330 •

BLUE TURTLE PRODUCTIONS FARMERS’ MARKETS Mira Mesa (Tue, 3-7), Kearny Mesa (Fri, 10:301:30), and Leucadia

MARKETPLACE AT ALPINE A community nursery and marketplace in the heart of Alpine with plants, soil amendments, jewerly, crafts, home decor items and more. Open MondaySaturday, 8-6; Sunday, 8-4. Farmers’

Market on Fridays, 3-7 pm (certification pending). 2442 Alpine Blvd. Alpine, CA 91901 • 619-301-5442 • MarketplaceAtAlpine MOROCCO GOLD DATES Raw, organically and sustainably farmed Medjool dates are grown in the Imperial Valley and sold at San Diego farmers’ markets. Find them at these farmers’ markets: Escondido (Tue); Santee (Wed); North Park (Thur); La Mesa (Fri); Little Italy Mercato (Sat); Hillcrest and Leucadia (Sun) • 619-449-8427 NORTH SAN DIEGO FARMERS’ MARKETS Sundays 10:30-3:30 at the Sikes Adobe Historic Farmstead. Fresh, locally grown produce, eggs, honey, artisan foods and hot food. I-15 at Via Rancho Pkwy, Escondido • SANTEE FARMERS’ MARKET Wednesdays from 3-7pm at the Pathway Center, corner of Carlton Hills Blvd and Mast Blvd. Fresh fruits and veges from local growers, prepared foods ready to eat or take home, honey, olives, bread, dates, herbs & spices, crafts, gifts and more! WIC, EBT & CCs • 619-449-8427 • SAN DIEGO PUBLIC MARKET Open for farmers’ markets Wed & Sun 9-2. 1735 National Ave. near Petco Park. Permanent spaces open spring 2013. Call to apply for space 619-233-3901 or email • SD WEEKLY MARKETS San Diego Public Market (Wed & Sun 9-2), Pacific Beach (Tue, 2-7), North Park (Thu, 3-7), and Little Italy (Sat, 9-2). Cheese, pastured meats, local seafood, honey, fruit, vegetables, flowers, prepared foods and crafts. 619-233-3901 • SUZIE’S FARM Organic farm and CSA grows, sells and delivers USDA certified organic produce and micro greens to chefs 5 days a week, and to the public at many local farmers’ markets and through their CSA. 619-6621780 • • 800-995-7776 • WELK RESORT FARMERS’ MARKET Every Monday from 3-7pm at the Welk Resort, just north of Escondido via I-15. Produce, bread, olive oil, prepared foods, botanicals, soap, cookies and more. 8860 Lawrence Welk Dr. • 760-651-3630

FOODIE DESTINATIONS & CATERING ALCHEMY Light, healthy, sophisticated cultural fare, craft beer and cocktails. Highquality ingredients and local produce. 1503 30th Street, San Diego • 619-255-0616 •

summer 2013

edible San Diego


ANNEL & DREW’S KITCHEN Mobile catering service featuring locally grown, organic produce. Specializing in events, farmers markets and private parties. At Oceanside Sunset (Thur, 5-9) and Leucadia Farmers’ Market (Sun, 10-2) • 858-210-5094 •

restaurants. San Diegans’ perennial “best sushi” pick. Sushi made with sustainably harvested fish. 3964 Harney Street, San Diego • 619-295-3272, and 301 Mission Avenue, Oceanside • 760-967-1820 •

BISTRO WEST Contemporary comfort food using the highest quality and freshest ingredients, much from their own organic garden. Ask about the West Room for a party or meeting. 4960 Avenida Encinas, Carlsbad • 760-930-8008 •

JSIX Chef Christian Graves consistently delights and surprises with his farmto-table and boat-to-pan cooking using locally sourced ingredients and made-from-scratch methods. Great cocktails too! 616 J Street, San Diego • 619-531-8744 •

BLIND LADY ALE HOUSE A certified purveyor of honest pints. Local & craft brews, Neapolitan style pizza topped with fresh made mozzarella, local veggies and charcuterie housemade from sustainably produced meat. 3416 Adams Avenue, San Diego • 619-255-2491 •

LOCAL HABIT Creating a community around local organic produce, meats and craft brewed beers. Hand-crafted pizzas, sandwiches and small plates. Produce from local organic farmers and award-winning craft brews. 3827 5th Avenue, San Diego • 858-795-4770 •

BURGER LOUNGE Great tasting hamburgers made from healthy ingredients and sustainably raised, grassfed beef. The menu appeals to health and environmentally conscious diners, vegetarians and salad lovers. Kensington, Coronado, Little Italy, Hillcrest, Gaslamp, La Jolla and Del Mar •

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

CAFÉ MERLOT Dine from the bounty of their micro farm at the Rancho Bernardo Winery. They plant, grow and cook every meal to order. Cooking classes, specialty events, culinary medicine! 13330 Paseo del Verano Norte, Rancho Bernardo • 858-592-7785 • CARNITAS SNACK SHACK Slow food inspired, pork-centric American cuisine and snacks. Poultry, produce, beer and bread are locally sourced. Niman Ranch beef and Vande Rose pork are sustainably raised. 2632 University Avenue, San Diego • 619-294-7675 • FISH 101 Casual, modern west coast fish house in Leucadia. Locally and seasonally sourced fresh seafood and produce. Great selection of local craft beers, wine on tap, house made desserts and Strauss Dairy organic soft serve ice cream! 1468 N Coast Hwy 101, Leucadia • 760-943-6221 • GLASS DOOR Casually sophisticated atmosphere atop Porto Vista Hotel with panoramic view of San Diego Bay. Seafood based menu (much locally sourced) prepared using techniques from Eastern Europe, Spain, Italy, France, Asia and Middle East. Craft cocktails & local microbrews. 1835 Columbia St. San Diego 92101 • • 619-564-3755 HARNEY SUSHI The most aggressive sustainability program of all Southern California 54

edible San Diego

summer 2013

NINE-TEN Innovative and evolving California Cuisine by award-winning Chef Jason Knibb using the best of the harvest from local artisan farmers. Rated “extraordinary to perfection” by ZAGAT. Wine Spectator awarded wine cellar. Special prix fixe menus available daily. 910 Prospect Street, La Jolla • 619-964-5400 • RITUAL TAVERN Humanely raised natural Niman meat, Jidori chicken, sustainable seafood, and locally grown organic vegetables in simple, delicious dishes. Great wine and craft beer menu. Many vegetables and herbs grown in the patio seating area. 4095 30th Street, San Diego • 619-283-1720 • ROSEVILLE COZINHA Inspired by the rich Portuguese and Italian immigrant history of one of the country’s most famed fishing enclaves, owner Michael Alves and Executive Chef Craig Jimenez pay homage to the deep cultural heritage through partnerships with local fishermen, farmers and artisan food purveyors. 2750 Dewey Raod #104, San Diego • 619-794-2192 • SOLARE RISTORANTE Authentic Italian cuisine with focus on fresh and locally sourced ingredients: fresh made pasta, organic produce, wild-caught fish and hormone free meat. Large selection of wines, beers and craft cocktails. Happy hour TuesdaySunday, Tuesday wine specials, live jazz Thursdays. 2820 Roosevelt Rd., Liberty Station, Point Loma. • 619-270-9670 •

STARLITE Dinner. Cocktails. Late night dining. Cuisine that uses year-round local produce. Menu changes frequently to offer San Diego’s seasonal bounty. Wonderful Sunday Brunch! Great cocktails! 21 and up. 3175 India Street, San Diego • 619-358-9766 • TENDER GREENS Organic classics and daily specials using the best of seasonal ingredients, local farms and artisan foods. Easy on the wallet. San Diego locations: 2400 Historic Decatur Road • 619-226-6254; and 4545 La Jolla Village Dr. at UTC • 858-455-9395; and coming soon to 120 West Broadway, Downtown San Diego •

aquaponic gardening to provide a sustainable, attractive way to grow food or decorative plants. • 760-487-8014 • NORTH PARK NURSERY A neighborhood plant and garden supply enterprise owned and staffed by neighborhood residents. Supports local growers. Committed to reusing and up-cycling. 3302 32nd Street, San Diego 92104 • 619-795-1855 • REVOLUTION LANDSCAPE Specializing in the design, installation and maintenance of edible gardens and eco-friendly, water wise landscapes for businesses and private residences. • 858-337-6944 •

THE FISHERY Seafood market at the center of the restaurant. by Chef Paul Arias’ menu is market driven and changes seasonally. Sustainably raised and wild caught fish and fresh, local produce. Try the 3-course Tuesday Tastings menu. 5040 Cass Street, San Diego • 858-272-9985 •

SAN DIEGO BOTANIC GARDEN Four miles of garden trails on 37 acres, flowering trees, majestic palms, and the nation’s largest bamboo collection. Plants from all over the world thrive in a variety of microclimates. 230 Quail Gardens Drive, Encinitas • 760-436-3036 •

THE RED DOOR RESTAURANT AND WINE BAR A casually elegant neighborhood hangout serving classic American Comfort food. Organic produce sourced from their own ½-acre garden, local seafood and humanely raised meat. 741 W. Washington Street, San Diego • 619295-6000 •

URBAN PLANTATIONS Design, installation and care of edible landscaping for your home and for corporate and assisted living gardens and Restaurant Supported Agriculture. Over 25 years experience providing home orchard care, garden coaching and permaculture solutions. karen@ • (619) 563-5771 •

TIGER! TIGER! House baked breads, lots of excellent draught beer, salads, sandwiches, sausages and other hearty fare. Lunch served Fri– Sun. 3025 El Cajon Blvd. • 619-987-0401 •

GARDEN RESOURCES GARDNER & BLOOME Helping create beautiful gardens for over 85 years, find Gardner & Bloome premium organic garden soil mulch and fertilizer products at Green Thumb Super Garden Center (San Marcos), El Plantio Nursery (Escondido), Joe’s Hardware (Fallbrook & Lake Elsinore), Anderson’s La Costa, L&M Fertilizer (Temecula & Fallbrook), and Plant World Nursery, Escondido. • GREEN THUMB SUPER GARDEN CENTER Excellent selection of organic and natural solutions for your edible garden. Knowledgeable staff. Complete selection of home canning supplies. Find Coupon for $10 off any purchase of $60 or more on page 35. 1019 San Marcos Blvd • (760) 744-3822 • LIVING FOUNTAINS Simple and aesthetic designs are paired with traditional home and garden materials to create beautiful, easy to use system for your home. The Santerra Living Founatin uses

GROCERY JIMBO’S NATURALLY A local, family owned grocery that provides the highest quality organic and natural foods at reasonable prices. Jimbo’s is committed to supporting organic growing practices, and they are staunch supporters of the drive to label GMOs. A fifth store to open downtown in Spring 2013. 4S Ranch • Escondido • Carlsbad • Carmel Valley • KRISP BEVERAGES + NATURAL FOODS Family owned and operated since 1975. Best Damn Beer Shop and Best Damn Homebrew Shop inside Krisp. Natural and organic foods, local beers and wines, brewers supplies.1036 7th Ave., San Diego 92101 • 619-232-6367 •

HEALTH & BEAUTY RADIANCE YOGA & THERAPEUTIC CENTER Experienced, caring teachers guide you through postures gradually at a comfortable yet challenging pace. Yoga, therapeutic yoga, personal fitness and massage therapy. Private and group classes daily. • 619-299-1443 • THRIVE WELLNESS Education, fitness training and lifestyle programs. Acupuncturists, massage

therapists and other specialty doctors. 4080 Centre Street, Suite 202, San Diego • 619- 795-4422 • YOGA SIX Offers a variety of heated and nonheated yoga classes for students of all levels. Increase strength and flexibility, reduce stress, manage chronic pain. Four locations: Point Loma, 619-955-6668; Solana Beach, 858-345-1810; Carlsbad, 760-274-6332; 4S Ranch, 16625 Dove Cnyn. Rd.•

HOME & GARDEN LIVING MAKE GOOD Art, clothing, jewelry and accessories handcrafted locally by San Diego and Tijuana artisans from found objects, precious metals, bicycle parts, vintage treasures and more. Open Tue-Fri, 12-7; Sat, 10-8; Sun, 10-5; closed Mondays. 2207 Fern St., San Diego • 619-563-4600 • PROGRESS Conscientious products for the home and garden, sourced from small design studios. Highest quality and accessible pricing. Open Mon-Thur, 10-7; Fri-Sat, 10-8; Sun, 12-5. 2225 30th Street, San Diego • 619-280-5501 • WILLIAMS-SONOMA The premier specialty retailer of gourmet cookware, cooks’ tools, cutlery, appliances, bakeware, tabletop & barware, outdoor cooking and agrarian (garden & homestead) resources. Three locations in our region: Fashion Valley, 619-295-0510 • Westfield UTC, 858-597-0611 • Promenade in Temecula, 951-296-0061 •

MEAT DA-LE RANCH Sustainably raised pork, lamb, beef, bison, rabbit, chicken, duck, goose, pheasant, quail and turkey by the cut at farmers’ markets. Custom order beef, pork and lamb by the side, half or quarter. Find Da-Le at Escondido (Tue), Palm Desert (Wed), North Park (Thur), Anza-Borrego (Fri), Little Italy, Palm Springs & Costa Mesa (Sat), Rancho Santa Fe, Solana Beach, Newport Beach & La Quinta (Sun) farmers’ markets • • TAJ FARMS A CSA/subscription farm in Valley Center selling pastured turkey, chicken, goat, pork, rabbit and beef. Dedicated to sustainable and responsible agriculture practices and creating safe and healthy food. • 760-670-7012 • THE MEATMEN Artisan dry sausages made using an old world, cold fermentation process. Find MeatMen at Ocean Beach (Wed), La Mesa (Fri), Poway (Sat), Leucadia (Sun) and both Oceanside farmers’ markets (Thur) • 619-708-9849 •



LIVING COAST DISCOVERY CENTER Inspires care and exploration of the living Earth by connecting people with coatal animals, plants and habitats. The nonprofit zoo and aquarium is uniquely situated on the Sweetwater Marsh National Wildlife Refuge and offers visitors an ideal setting in which to explore and discover the natural world. 619-409-5900 •

CATALINA OFFSHORE PRODUCTS Recently remodeled wholesale and retail seafood market in a working warehouse open to public, with fresh sushi grade and other local fish and shellfish.. Friday and Saturday cooking demos. Open M-F, 8-3; Sat, 8-2. 5202 Lovelock Street, San Diego • 619-297-9797 •

SAN DIEGO COUNTY FARM BUREAU Leading advocate for the farm community. Promotes economic viability of agriculture balanced with good stewardship of natural resources. Membership open to all, helps your local farmers and has many benefits. • 760-745-3023 • SD CHILDREN’S DISCOVERY MUSEUM Inspiring children to learn about our world through exploration, imagination, and experimentation. Workshops. Discovery camp. Birthday parties. 760-233-7755 • SLOW FOOD Supporting good food in San Diego and Riverside counties since 2001. Be a part of the growing national movement to reclaim and preserve good food and food traditions. Three chaptes: Slow Food San Diego, Slow Food Urban San Diego and Temecula Valley Slow Food. • slowfoodsandiego. net • •

PET CARE DEXTER’S DELI Suppliers of all natural diet and supplements for dogs and cats, including fresh raw foods and selected natural dry and canned foods. All are humangrade and chemical free. Two locations, Carlsbad, 760-720-7507; and Del Mar, 858-792-3707 •

RESTAURANT SUPPLIES SPECIALTY PRODUCE Local, organic and sustainably sourced produce from over a dozen farms each week. Promotes freshly picked, organic produce. Great app for iPhone and Android with easy-to-use database of over 1200 produce items. 1929 Hancock Street #150, San Diego • 619-295-3172 • SUN GROWN Sungrown cultivates six categories of quality produce: micro-greens, microherbs, sprouts, micro-mixes, edible blossoms and specialty greens and shoots. Also available through Suzie’s Farms. Call to order • 800-995-7776 • fax 619-662-1779 •

SPRING HILL CHEESE Farmstead, artisan cheeses including Quark, Ricotta, Cheddars and Jacks, fresh, specialty and goat cheeses. Find them at Coronado (Tue), Palm Desert (Wed), North Park and Horton Plaza (Thur), La Mesa (Fri), Poway, Vista, Little Italy and Del Mar (Sat), and Hillcrest, La Jolla, Leucadia and Solana Beach (Sun) Farmers’ Markets, and Jimbo’s Naturally and Venissimo Cheese.

PACIFIC SHELLFISH Locally owned and operated for over 30 years. Fish, shrimp and lobster are wild caught unless specified otherwise. Seasonal and subject to availability. Inside The Fishery restaurant at 5040 Cass St. Pacific Beach • 858-272-9940 • fax 858- 272-9615 •

WINE & SPIRITS AMERICAN HARVEST VODKA Produced with a five-step field-to-bottle process. Handcrafted in small batches from organic American winter wheat and water from deep beneath the Snake River Plain. •

SPECIALTY RETAILERS BIRD ROCK COFFEE ROASTERS Home of award-winning organic coffee. Bird Rock Coffee Roasters takes pride in responsible sourcing, on-site roasting and all-around coffee mastery. 5627 La Jolla Blvd. Bird Rock, CA 92037 • 858-551-1707 • CURDS AND WINE Home winemaking and cheese-making supplies. Large selection of wine kits. Make wine at the shop! Cheese-making cultures and equipment available and cheese-making demonstrations. 7194 Clairemont Mesa Blvd., San Diego • 858-384-6566 • ESCOGELATO Just off Grand Ave. in Escondido, 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 •

MILAGRO FARM VINEYARDS & WINERY Milagro Farm Vineyards & Winery’s award winning, estate grown wines are complex, aromatic and world class. Recent winner of Best of Show Rose, Best of Class Sauvignon Blanc, and Gold and Silver medals at 2013 Winemaker Challenge. 18750 Littlepage Road, Ramona • 760-787-0738 • TITO’S HANDMADE VODKA Produced in Austin at the first and oldest legal distillery in Texas in small batches in an old fashioned pot still. Distilled six times to be savored by spirit connoisseurs and everyday drinkers alike. •

JENNY WENNY CAKES Cakes, cookies and desserts baked from scratch using the best ingredients so the cakes taste sas good on the inside as good they look on the outside. Order custom cakes and desserts for weddings, baby showers, birthdays and celebrations. • 619-356-0536 •

TRIPLE B RANCHES A family business dedicated to producing San Diego’s finest wine grapes and premier estate wines. The wines embody the unique qualities of our region. • 760-749-1200 •

ONE FRESH MEAL Soups made from the freshest local organic produce available and without perservatives, made by hand daily and sold at Leucadia Farmers Market (FM), Sundays 10-2; Pacific Beach Tuesday FM, Tuesdays, 2-6:30; La Costa Canyon FM, Saturdays, 10-2; and Carmel Valley FM, Thursdays, 3:30-7. julie@onefreshmeal. com • SOLAR RAIN A pure, great-tasting premium drinking water sourced from the ocean off San Diego, purified locally using a clean, renewable energy resource, and packaged in a biodegradable bottle. 760-751-8867 •

CARRUTH CELLARS A boutique urban winery in the Cedros Design District. Tasting room open five days a week. Follow on Facebook and Twitter to keep up with events like Movie Night! 320 Cedros Ave. #400, Solana Beach • 858-847-9463 •

VESPER VINEYARDS Vesper Vineyards aims to expose wine drinkers to the diverse microclimates San Diego has to offer. They support local grapes and wine as well as all local agriculture and cuisine. • 760-749-1300 •

MEDIA KSDS JAZZ 88.3 FM JazzWeek Magazine’s Large Market Station of the Year in 2011. Full-time mainstream/traditional jazz radio station licensed to the San Diego Community College District. Non-commercial and non-profit, community supported real jazz radio! •

summer 2013

edible San Diego



Barona Open Air Market NEW! 1000 Barona Road Lakeside, CA 92040 3-7:30 pm, year round 619-347-3465

Escondido—Welk Resort # 8860 Lawrence Welk Dr. off Old Hwy 395 3 – 7 pm, year round 760-651-3630

San Marcos *#

University Town Center #

Santee *# New Location!


Cal State San Marcos 333 S. Twin Oaks Valley Rd. 1 – sunset, (3 – 7 pm summer) 925-301-6081 Carlton Hills Blvd. & Mast Blvd. Pathfinder Center 3 – 7 pm 619-449-8427



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


Vista Main Street

Genesee Ave. at UTC Westfield Shopping Plaza 3 – 7 pm 619-795-3363

Belmont Park NEW!!

Mission Blvd. at foot of Roller Coaster 9:30 am – 1 pm 619-795-3363

Borrego Springs

Christmas Circle Comm. Park 7 am – noon (Nov–June) 760-767-5555

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

271 Main St. & Indiana Ave. 4 pm – 8 pm 760-224-9616

Escondido *


102 S. Main, at Alvarado 10 am – 2 pm 760-390-9726

Carmel Valley

Imperial Beach *#

Grand Ave. btw Juniper & Kalmia 2:30 – 6 pm year round 760-740-0602

Mira Mesa *

Mira Mesa High School 10510 Reagan Rd. 3 – 7 pm (3 – 6 pm winter) 858-272-7054

Morena District ON HIATUS 619-795-3363

Otay Ranch—Chula Vista

Canyon Crest Academy 5951 Village Center Loop Rd. 2:30 – 7 pm 858-922-5135

Chula Vista

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

El Cajon

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

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

Pacific Beach Tuesday

Horton Square San Diego

Bayard & Garnet 2 – 7 pm 619-233-3901

UCSD/La Jolla

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

WEDNESDAY Carlsbad *

Roosevelt St. btw Grand Ave. & Carlsbad Village Dr. 1 – 5 pm 760-687-6453

Encinitas Station

Corner of E St. & Vulcan 5 – 8 pm, May-Sept 4 – 7 pm, Oct-Apr 858-688-8275

Ocean Beach

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

San Diego Public Market 1735 National Ave. 11am-1:30pm 619-233-3901


edible San Diego

225 Broadway & Broadway Circ. 11 am – 3 pm, thru October 760-741-3763

Linda Vista *#

6900 Linda Vista Rd. 2 – 7 pm year round 925-301-6081

North Park

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

Oceanside Market & Faire * Pier View Way & Coast Hwy. 101 9 am –1 pm 619-440-5027

Oceanside Sunset


Seacoast Dr. at Pier Plaza Oct-Mar, 2 – 6 pm, Apr-Sep, 2 – 7:30 pm info@

Kearny Mesa

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

La Mesa Village *

Corner of Spring St. & University 2 – 6 pm 619-440-5027

Marketplace at Alpine NEW!! 2442 Alpine Rd. 3 – 7 pm 619-301-5442

Rancho Bernardo

Bernardo Winery parking lot 13330 Paseo del Verano Norte 9 am – noon 760-500-1709

Southeast San Diego #

4981 Market St. (west of Euclid Ave. Trolley stop) 2 – 6 pm 619-262-2022

SATURDAY Carlsbad *

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

Roosevelt St. btw Grand Ave. & Carlsbad Village Dr. 1 – 5 pm 760-687-6453


City Heights *!#

Campanile Walkway btw Hepner Hall & Love Library 10 am – 3 pm

Seeds @ City Urban Farm

14th & C Sts. San Diego City College 9:30 – 11:30 am (Sept to June) summer 2013

On Wightman St. btw Fairmount & 43rd St. 9 am – 1 pm 925-301-6081

Del Mar

1050 Camino Del Mar 1 – 4 pm 858-342-5865

Golden Hill #

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

La Costa Canyon

La Costa Canyon High School One Maverick Way, Carlsbad 10 am – 2 pm 858-922-5135

Little Italy Mercato

Date St. (Kettner to Union) 8 am – 2 pm 619-233-3769

Pacific Beach

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

Poway *

Old Poway Park 14134 Midland Rd. at Temple 8 – 11:30 am 619-440-5027

Ramona *

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

Rancho San Diego

900 Rancho San Diego Pkwy. Cuyamaca College 9 am – 2 pm 619-921-9450

Scripps Ranch

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

Seaside NEW!!

2475 Grand Ave. Mission Bay High School 10 am – 2 pm 619-890-5666

Temecula *

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

Vista * Now Open ‘til 1pm!

County Courthouse 325 Melrose Dr. South of Hwy 78 8 am – 1 pm 760-945-7425

SUNDAY Gaslamp 3rd Avenue 400 block of Third Ave. 9 am – 1 pm 619-279-0032


DMV parking lot 3960 Normal & Lincoln Sts. 9 am – 2 pm 619-237-1632


2033 Main St. Rabobank pkg lot 10 am – 4 pm 760-765-2864

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

Leucadia *

Paul Ecke Central Elem. School 185 Union St. & Vulcan St. 10 am – 2 pm 858-272-7054

Murrieta *

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

North San Diego #

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

Point Loma #

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

Rancho Santa Fe Del Rayo Village 16079 San Dieguito Rd. 9 am – 1:30 pm 10 am – 2 pm fall/winter 858-922-5135

San Diego Public Market 1735 National Ave. 9 am – 2 pm 619-233-3901

San Marcos *#

Cal State San Marcos 333 S. Twin Oaks Valley Rd. 10 am – 2 pm 925-301-6081

Solana Beach

410 to 444 South Cedros Ave. 1 – 5 pm 858-755-0444 *M  arket vendors accept WIC (Women, Infants, Children Farmers’ Market checks) # Market vendors accept EBT (Electronic Benefit Transfer) ! Currently only City Heights accepts WIC Farmers’ Market Checks and the WIC Fruit and Vegetable Checks. All San Diego County markets listed except Barona, Julian, Marketplace at Alpine, SDSU and Seeds @ City are certified by the County Agricultural Commissioner. Visit ediblesandiego. com and click on “Resources” for more complete information and links to farmers’ market websites.

Escondido, Ca

Local Fallbrook, Ca


Valley Center, Ca

Makes Carlsbad, Ca

Sense UTC

thursdays 3pm-7pm




sM arke

w w. B r



Westfield Utc mall near Macys

Farme Markets

Fridays 9:30pm-1:00pm


W. Mission Bay Blvd At the Roller Coaster


GOLDEN HILL Saturdays 9:30am-1:30pm


Belmont Park

Farmers Market CSA

At 28th and Bst East of Downtown

$15 & $25 Shares Multi-Farm Available at all 6 Markets


Sundays 9:30am -2:30pm

Rosecrans & Cañon Near San Diego Yacht Club

More info and Online Sign Up:

Morena/Bay Park

All Markets Accept

Coming Back Soon

New Location TBA MorenaDistrictCertifiedFarmersMarket

summer 2013

edible San Diego


Jazz88.3 Wine Club A delicious way to support commercial-free radio! Details at

Loving Local Music & Local Food Sunday, August 11, 2013 Enjoy an intimate, waterfront evening on the Driscoll Wharf. Dine with local chefs and celebrities (like Hanis Cavin, George Varga, Holly Hofmann) while enjoying exquisite food prepared by top local chefs and music by San Diego’s finest musicians. Proceeds support Jazz88.3’s local Music Education programs. Visit for information & tickets



Edible San Diego - Summer 2013 issue  
Edible San Diego - Summer 2013 issue  

Summer 2013 issue. San Diego's local food magazine explores local foraging, eating locally on a budget, exotic cuisine, importance of the Fa...