Mission Hills Magazine - FEB 2022

MISSION HILLS EnCompass the Lifestyle FEBRUARY 2022

localumbrellamedia.com

REALTOR® | DRE# 01075249

Mission Hills Magazine | February 2022 | Page 1

Information provided by the San Diego Association of Realtors as of June 2020. This information has not been verified by the broker. All information should be independently reviewed and verified for accuracy. Properties represent a compilation of listings from various brokerages and may or may not have been listed or sold by Mercer Group Real Estate of Keller Williams Realty La Jolla.

MARKET REPORT | OCTOBER 2020 MARKET REPORT 2020 MARKET REPORT| |OCTOBER DECEMBER 2021

MISSION HILLS, HILLCREST MARKET REPORT | OCTOBER 2020 MISSION HILLS, HILLCREST, 92103HILLCREST MISSION HILLS, BANKERS HILL 92103 92103

have been listed or sold by Mercer Group Real Estate of Keller Williams Realty La Jolla.

Homes Sold % Change from previous year

19 -9.5%

Gina Barnes has developed a small but dedicated team to assist her in giving her clients superb service and to make sure no important detail falls through the cracks.

Gina designs and personally implements an ‘action plan’ for each of her clients, which is supported by a team assistant, a business development member, a buyer specialist, and professional affiliated services.

Featured Listings

A Research Tood Provided by the Greater San Diego Association of REALTORS®

* * Detached Detached homes homes only only

Tierra Willis Transaction Coordinator and Assistant DRE# 01950680

Gina Barnes Ken Tablang Team Lead Team Lead DRE# 01075249 kengina.com DRE# 01063993

Sabine Steck Buyer’s Specialist DRE# 01361360

5

*Detached homes only

96.9% 19 -9.5% 31 -3.1%

Tierra Willis Transaction Coordinator and Assistant DRE# 01950680

Sales to List Price % 96.9% New Listings MARKET REPORT New Listings| OCTOBER 31 31 2020 New Listings % from Median Sales Price $1,575,000 8-3.1% % Change Change from -3.1% % Change from New Listings year previous year - 31 33.3% % previous Change from +80.0% previous Year % previous Change from year -3.1% previous year Average Average Days Days on on Market Market 24 24 * Detached homes only Sales Days to List Price % 96.9% Average Market 30 Average Days ononMarket 24 Homes Homes Sold Sold 19 19 % Change from % Change from New Listings -9.5% -9.5% 31 Homes Sold previous year previous year 19 Homes Sold % Change from Median Sales Price 11$1,575,000 -3.1% % Change from -9.5% %previous Changeyear from year - +80.0% 50.0% % previous Change from previous Year previous year

% Change from Median Sales Price previous year % Change from previous year Average Days on Market

Gina Barnes Team Lead DRE# 01075249

Ken Tablang Team Lead DRE# 01063993

24

MISSION HILLS, HILLCREST 92103 96.9%

MISSION HILLS, HILLCREST 92103 MARKET REPORT | OCTOBER 2020 Median Sales Price $1,575,000 % Change from +80.0% previous year

$5,195,000 | See Page 26 & 27

* Detached Sales to List Price %homes only

2604 5th Avenue Unit 904

New Listings

31 $1,575,000 -3.1% +80.0%

Sabine Steck Buyer’s Specialist DRE# 01361360

Tablang and Gina Barnes Ken Team Tablang and Gina Barnes Team

Page 2 | Mission Hills Magazine | February 2022

MISSION HILLS, HILLCREST 92103

Sales to List Price % Homes Sold % Change from New Listings previous year % Change from previous year

$2,755,000 | See page 4 & 5

24

2604 5th Avenue Unit 802

$4,459,000 | See page 6 & 7

MARKET REPORT | OCTOBER 2020 Median SalesPrice Price $1,495,500 Median $1,575,000 Median Sales Sales Price $1,575,000 % Change from ++80.0% 15.0% % from % Change Change from +80.0% previous Year Median Sales Price $1,575,000 previous year previous year % Change from +80.0% previous year * Detached homes only Sales to List 100.7% Sales to List Price% 96.9% Sales to List Price Price %% 96.9%

Average Days on Market

Gina Barnes has developed a small but dedicated team to assist her in giving her clients superb service and to make sure no important detail falls through the cracks.

Gina designs and personally implements an ‘action plan’ for each of her clients, which is supported by a team assistant, a business development member, a buyer specialist, and professional affiliated services.

$949,000 | See page 20 & 21

2604 5th Avenue Unit 901

Information provided by the San Diego Association of Realtors as of June 2020. This information has not been verified by the broker. All information should be independently reviewed and verified for accuracy. Properties represent a compilation of listings from various brokerages and may or may not

1239 Monroe Avenue

* Detached homes only

Average Days on Market

24

Information provided by the San Diego Associaton of Realtors as of February 5, 2021. This information has not be verified by the broker. All information should be independently reviewed and verified for accuracy. Properties represent a complation of listings from various brokerages.

Sales to List Price % Homes Sold

96.9%

Information provided by the San Diego Association of Realtors as of June 2020. This information has not been verified by the broker. All information Mission Hills Magazine | February 2022 | Page 3 Information provided by the San Diego Association of Realtors as of June 2020. This information has not been verified by the broker. All information should be independently reviewed and verified for accuracy. Properties represent a compilation of listings from various brokerages and may or may not should be independently reviewed and verified for accuracy. Properties represent a compilation of listings from various brokerages and may or may not have been listed or sold by Mercer Group Real Estate of Keller Williams Realty La Jolla. have been listed or sold by Mercer Group Real Estate of Keller Williams Realty La Jolla.

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PENDING! The Tower

2604 5th Avenue | Unit 802

2 Bed + Office | 2.5 Bath | 2,287 SF | $2,755,000 Introducing The Tower Residence. A truly regal offering befitting the stately and timeless architecture of the California Tower. The elevation and corner exposure project sit down views from San Diego’s majestic mountains and Balboa Park’s Prado complex; to stunning harbor and Point Loma sunsets! Featuring a Chef’s dream kitchen and some of the largest walkout terraces in all of Bankers Hill, this floorplan caters to exceptional flexibility for enhancements and customization.

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kengina.com Mission Hills Magazine | February 2022 | Page 5

Last Remaining Unit! The Manhattan

2604 5th Avenue Unit 901 2 BD | 2.5 Bath | 3,995 SF | $4,459,000

Sophisticated, Exuberant, Inspiring! Welcome to The Manhattan, THE Penthouse masterpiece channeling the essence of a coveted urban existence. Soaring walls of glass in the main living spaces embrace the sky and inclusively capture the idyllic surrounding beauty of Bankers Hill.

Almost 4000sf of urban interior perfection transitions seamlessly into what is perhaps the grandest outdoor living offering of 3 massive terraces in San Diego highrise living. Formal and informal entertainment and gathering spaces, dual Primary Suites that have no peer, and views stretching 270 degrees over some of San Diego’s most pristine vistas.

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kengina.com Mission Hills Magazine | February 2022 | Page 7

San Diego County Housing Report: JAN 11. 2022 pandemic further disrupted housing and intensified the inventory crisis. The crisis had evolved into a catastrophe by the end of 2021 as the fewest number of homes come on the market in December and the second fewest occurs in November. That set up the unprecedented start to this year.

Unprecedented Start Everyone is intensely focused on the prices of home when the real focus should be the ability to write a check for the monthly mortgage payment.

Insanely Hot Seller’s Market

With a ridiculously record low supply of homes available to purchase matched with strong demand, the housing market is white hot.

The COVID-19 pandemic has severely disrupted the supply of goods and commodities. Initially, back in March 2020, there was a relentless run on toilet paper when people stood in long lines for hours as new shipments arrived. As the pandemic evolved, so did the impact on the supply of computer chips, which ultimately hit the automobile industry the hardest. Flash forward to today and new car lots are empty, there is a COVID premium on the sticker price, and many must wait weeks or months for delivery. It is just as challenging to obtain a used car and prices have gone through the roof.

It boils down to supply and demand.

Even when demand levels do not change much, yet inventories drop substantially, prices soar.

That is precisely what is occurring in the San Diego County housing market today. The supply of homes available to purchase today is at a staggering, mind blowing,

record low level, and it is matched with strong demand that is not much different than prior to the pandemic. As a result, the market has been white hot, insane, from day one of 2022. It is an unprecedented start to the year that is without comparison. On January 3, 2013, according to the Primary Mortgage Market Survey conducted by Freddie Mac for the past 51-years, mortgage rates were at 3.34%, slightly higher than the record low, at the time, of 3.31% achieved on November 21, 2012. On January 7, 2021, mortgage rates hit a 17th record low since the start of the pandemic, dropping to 2.65%.

That rate remains the record today, a year later. On January 6, 2022, mortgage rates had risen to 3.22%, the highest level since May 2020. Even with higher, rising mortgage rates, the housing market already has exceptionally strong momentum.

When the inventory is this low, just about everything that is placed on the market is thrown into escrow after being exposed to the marketplace for less than a week. As a result, the Expected Market Time (the time between hammering in the FOR-SALE sign to opening escrow) started this year at 25 days, shattering last year’s record 36-day start. At 25 days, it is an Insane Seller’s Market (less than 40 days) where buyers trip over each other to see every home that enters the fray, sellers call the shots, multiple offers and bidding wars are the norm, and home values are skyrocketing. As the market time reaches lower and lower levels, falling further below the 40 day “insanity” mark, there are more showing, more multiple offers, and higher sales prices.

With nearly nothing on the market, home values are soaring, and today’s higher mortgage rates are not deterring buyers from purchasing.

ATTENTION BUYERS: Waiting for the market to get easier for buyers is not the answer. Home values are on the rise and mortgage rates have been on the rise as well. Values are slated

to climb between 8 to 10% in San Diego County, and mortgage rates could reach or even exceed 3.5%. With rising values and higher rates, payments increase, and home affordability will slowly erode. For buyers, waiting is not an option. Instead, buyers should pursue a purchase with patience and a steadfast determination. It may take 30 offers to hit paydirt. But it is that kind of persistence that is ultimately rewarded with success.

ATTENTION SELLERS: Take advantage of the hot market by pricing a home as close to the last comparable or pending sale.

Carefully pricing will allow a seller to tap into the throngs of buyers waiting for every home that hits the market. A realistic price will allow a seller to attract a ton of offers. The bidding war that follows will allow a seller to obtain a very high sales price, typically selling for a lot higher than the asking price. Sellers who stretch the asking price too much and grossly overprice will result in wasted market time and less activity as the price is adjusted down the road. In this market, it is best to take advantage of the enormous buyer pool carefully watching and waiting for every new home that matches their search. Longer market times due to overpricing could result in fewer showings and fewer offers.

Copyright 2022 - Steven Thomas, Reports On Housing - All Rights Reserved. This report may not be reproduced in whole or part without express written permission by author.

As the inventory dropped, housing has grown hotter and hotter. Today, there are only 1,453 homes available to purchase, an unmatched, ultra-low supply of homes that shattered the prior record low achieved in January 2021, at 2,556 homes. Last year’s start crushed the 2013 record start of 4,329 homes. The active inventory had been dropping prior to COVID, but the Continued on page 25

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Mission Hills Magazine | February 2022 | Page 9

THE IMPORTANCE OF CALIFORNIA’S AGRICULTURAL

WATER SUPPLIES By Chris Scheuring Special to CalMatters

W

endell Berry famously said that eating is an agricultural act. That makes all of us into farmers, and nowhere is that more true than in water terms.

For farming is irreducibly the process of mixing dirt, water and sunshine to bring forth from the ground what we need to eat. And no matter who you are, it’s true: somebody, somewhere, must devote a lot of water to the process of feeding you.

Some have been sidestepping this fact in the ongoing policy evolutions over the way we must capture, store and move water in California. Yet even the most ardent urban environmentalist finds herself at the local grocery store or the farmers’ market – filling her basket with Californiagrown nuts, fruits and vegetables.

Some of these crops can only be grown here, or in one of the few similar agricultural climates around the world, in an irrigation-based agricultural economy.

Take almonds, now and then the whipping-post of California water use: They cannot be grown in a place where it rains in the summer.

Iowa, for example, is awfully cold in February – which is precisely when almonds need mild Mediterranean winter weather for their blossoms to be pollinated. Mediterranean crops need a Mediterranean climate, which usually means mild winters and hot, dry summers.

Beyond that, the case for California agriculture is made by our farming practices and their regulatory backdrop, whatever natural reticence California farmers may have about being regulated. We do it more efficiently here, and with more oversight, than in most alternative agricultural venues around the world. I would compare a California avocado favorably to an avocado anywhere else in the world, on those terms.

That’s why I have always thought that a subtle strain of NIMBYism runs through the retrograde ideas that some have about “reforming” agricultural water rights here and constraining the water projects that ultimately deliver food to the world.

With nearly 8 billion people on the planet, pinching off

California’s agricultural water supplies is a game of whacka-mole which will cause the same water issues to arise elsewhere.

Without question, we must continue on our trajectory of making California farming more water-efficient.

If you have been watching California agriculture for a generation, you already know that much of the landscape has transitioned from old-fashioned flood and sprinkler irrigation to more efficient drip and micro-sprinkler techniques – even in the case of row crops. We must continue this path; new technologies related to irrigation continue to be developed, including better monitoring of applied water and crop water use.

We must also recognize inherent conflicts between agricultural water use and the flora and fauna that are dependent upon our rivers and streams.

Gone are the days in California when a grizzly bear might paw a salmon out of the Suisun Marsh, but we can work together to find non-zero-sum water and habitat solutions that would take advantage of opportunities to protect and rehabilitate species of concern, where it can be done without disproportionate human impact. Again and again through public enactment, California has demonstrated its will to keep the environment in mind as we move forward.

Further, we must also carry forward processes to develop new water supplies for California’s farms and growing cities, whether those are storage facilities above ground or below ground, or stormwater capture and aquifer recharge, or desalination or recycling. In the face of a changing hydrology and the expected loss of snowpack, we simply cannot accommodate serious discussion on the demand side of water questions without working on the supply side.

Otherwise, we are chasing a receding goalpost – and we will not get there.

Finally, remember that farming is not a question of “if,” but “where.” We’re going to eat – all of us around the world – and we’re going to farm in order to do so. So we should protect California’s agricultural water supplies, because the case for California water being used on California’s farms is strong.

Farms in Kern County along to the California Aqueduct, in the southern San Joaquin Valley.

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Mission Hills Magazine | February 2022 | Page 11

Jackie’s Jams on the Rise

Berries galore are used in the making of Jackie’s Jams. | Photos by Courtesy of Jackie’s Jams

F

By Frank Sabatini Jr.

rom cocktails and parfaits, to charcuterie boards, meat glazes, waffles, pancakes and toast, the spreadable goodness produced by Jackie’s Jams is showing up everywhere.

Since purchasing the business from founder Jackie Anderson 12 years ago, Risa Baron and her husband, David, have steadily grown the company to a point where the proprietary jams are not only favored by chefs and bartenders, but they also attract consumers at multiple locations of Whole Foods and Sprouts Farmers Markets throughout California.

The Normal Heights couple became fully involved with Jackie’s Jams because of their son, Jonah, who at the age of 5 years old fell in love with Anderson’s triple-berry jam when she ran a booth at the Hillcrest Farmers Market. (Anderson also sold her line at the Ocean Beach Farmers Market.) Before long, the family, which also includes a daughter Hannah, became regular customers.

“The triple berry was Jonah’s favorite back then, and it still is,” said Risa while pointing out that he is now 20.

Made with blackberries, raspberries and strawberries, the jam lands in parfaits made at Better Buzz Coffee and it appears on breakfast plates at the Marine Room in La Jolla, the La Jolla Beach and Tennis Club, and Atypical Waffle in North Park, which also uses Jackie’s succulent guava jam on its baked brie waffles.

From a product line of more than 30 sweet and savory options made in an El Cajon industrial kitchen, Risa noted that the guava jam is among their top sellers. “That’s probably because not many people out there make guava jam.”

The triple berry, strawberry, and jalapeno jams rank high as well, she said.

Anderson sold her jam business to Risa and David at an

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opportune time, just as Anderson was getting ready to retire, and when David was looking for a change of career after working in government affairs for some years.

“Jackie had an all-natural product and she was vetted,” Risa recalls. “She was loved in the farmers-market world; she was part of the craftshow circuit; and she was already selling to about five Whole Foods stores.”

Yet before finally deciding to purchase the business, David tested the waters by working with Anderson for a couple of months. “And he loved it,” said Risa.

The couple kept the brand name and Anderson’s recipes while further expanding both the product line and marketing scope.

David and a small crew, which includes son Jonah, make the jams five days a week. Risa oversees the bookkeeping and marketing.

In building up the business, they added 10 new flavors and now have more than 50 wholesale customers, which include restaurants, bars, hotels and bakeries—not to mention two popular gelato and ice cream shops: An’s Dry Cleaning in North Park and Mariposa in Normal Heights.

They also upped their retail presence in Whole Foods to about 50 locations and have secured additional accounts in more than 80 Sprouts Farmers Market grocery stores as well as Valley Farm Market in Campo and Hilliker Farms in Lakeside.

“Hilliker Farms sells most of our flavors, and they helped get us through the hump of Covid with retail sales. They’ve also given us good exposure in East County,” said Risa, adding that the online store on the website (jackiesjams.com) also proved advantageous as it saw a 400 percent spike in local and national sales during the pandemic.

Ingredients for the jams are sourced mostly from local farmers.

David and Risa Baron at their El Cajon kitchen.

Jackie’s blackberry jam spreads deliciously on Irish beer bread.

For some of them, it’s a last opportunity to make money on the fruit they grow. Such sources include JR Organics, Stehly Farms, Heritage Farms, and Specialty Produce.

The Barons say they are particularly flattered by the fact that acclaimed chefs are using their finished products, all of which are made and packaged by hand, right down to the labeling. Patrick Ponsaty of the Hotel Del Coronado, for example, is a Michelin-star chef and loyal fan of Jackie’s Jams. The historic hotel uses the jams across all of its kitchens for cheese plates, cocktails and desserts.

Retired Marine Room executive chef, Bernard Guillas, began buying the jams long ago for the upscale seaside restaurant after he finished a tasting of the products. The jams are still used there during breakfast service.

Other businesses that rely on Jackie’s Jams include Common Stock in Hillcrest, which uses them in a berry spritzer; The Cordova Bar in Linda Vista, where owner-bartender Chad Berkey keeps the

product line handy for several of his cocktail inventions; and The Marriott Coronado, Richard Walker’s Pancake House, and Kona Kai Resort & Spa, all of which offer the jams during breakfast. Also, for a cocktail competition held last year at the Riviera Supper Club in La Mesa, more than a dozen bartenders were required to use Jackie’s Jams for crafting their libations.

For those wishing to experiment with the jams at home, the website accommodates with a creative recipe section for dishes such as jalapeno chicken thighs, brie muffin bites, Irish beer bread, jam cocktails and more.

“People have a real emotional connection to jam. They are very comforting. And the flavors that we have remind them of home,” said Risa.

For more information about Jackie’s Jams, call 619-884-5093 or visit www.jackiesjams.com.

Jams used as cocktail mixers.

Guava jam crowns the brie waffle at Atypical Waffle.

Mission Hills Magazine | February 2022 | Page 13

Marinated Flank Steak HELPFUL HINT: Do yourself a favor & read the

YIELDS 6  8 SERVINGS

entire recipe before you get started. It will save you time because you will have some idea of what's involved — you'll be glad you did!

This is an easy dish that can have you sitting down to eat within an hour OR serve as a great do-ahead meal so you're ahead of the game! Kids love it, friends are impressed by it and it's so easy that you'll (almost) be embarrassed to just say "thank you" when they compliment your meal. Whether you're feeding the family or looking for hearty meal that's a crowd- pleaser, you can't go wrong with this.

Ingredients

2 lbs whole flank steak 4 cups cooked rice (jasmine recommended) 1 bunch blanched asparagus (or preferred vegetable) - if you choose asparagus, dress it w/lemon juice and a sprinkle of fresh shredded parmesan

MARINADE

WHAT IT TAKES TO STAY AT ZER For San Diego Humane Society, the word “zero” represents a great accomplishment — not just for the organization, but for the entire county. Zero represents the number of healthy or treatable animals who are in danger of being euthanized in San Diego County animal shel- ters. SDHS partnered with seven other shelters in the San Diego Animal Welfare Coalition to achieve this goal in 2015, making San Diego the largest city in the country to reach this milestone. “We’re committed to Staying at Zero,” said Gary Weitzman, SDHS president and CEO, “and what that takes involves evo- lution every year. We’ve seen that especially during the pandemic.”

Even before COVID-19 struck in March of 2020, the work to ensure zero euthanasia of healthy or treatable shelter animals was im- mense. As an open-admission shelter, SDHS won’t turn away any animal in need. They are one of the largest animal welfare agencies in the country, taking in more than 40,000 animals annually — including those with serious medical and behavioral needs who would have nowhere else to turn. Saving their lives requires innova- tion, which is why the organization developed many of their signature programs.

At its San Diego Campus, SDHS operates the Pilar & Chuck Bahde Center for Shelter Med- icine, providing medical care far beyond that found in traditional shelters. Its veterinary team — led by one of only 28 veterinarians certified in shelter medicine by the American Board of Veterinary Practitioners — performs

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everything from trauma medicine to specialized surgeries. They repair fractured bones, perform advanced dental work and lead the country in developing new treatments for deadly diseases like parvo and distemper.

Across the street, you’ll find a state-of-the-art Behavior Center that provides a safe space and individualized training plans for some of the most challenging dogs and cats to enter San Diego County shelters. It’s one of just a few facilities of its kind in the country, and it enables SDHS to save hundreds of animals each year.

With the onset of the pandemic, operations for animal shelters became more complex. SDHS pivoted to continue saving animals while meeting the increased needs of pet families. “We had to figure out how to adopt pets online, how to care for animals while staying six feet apart, and how to be there for more people who need- ed us,” says Weitzman. “One of the ways we Stay at Zero is by keeping pets with the families that love them. During COVID, that’s meant doing even more for our community, like distributing more than 3 million pet meals, offering medical services, and providing behavior support.”

By providing more resources for pet families in need, SDHS ensures the pandemic doesn’t mean people face the heartbreaking decision to relinquish their animals.

To learn more about SDHS or make a dona- tion to support their work, visit sdhumane.org.

3/4 cup soy sauce 1/4 cup light brown sugar 1 tbsp fresh minced garlic 1/2 tsp garlic powder 1/2 tsp lemon juice *fresh black pepper & crushed red pepper flakes to taste* 1/2 cup fresh chopped parsley (or add stronger herbs as preferred) 1 tsp sesame oil / 1 tbsp vegetable oil (substitute a fiery chinese oil for heat!)

Directions

▶ PREPARE ingredients according to instructions above ▶ COMBINE all marinade ingredients in large bowl or glass dish, thoroughly coat flank steak, cover with plastic wrap and marinate a minimum of 30 minutes (maximum of 3 hours to avoid a liver texture to meat) ▶ GRILL marinated flank steak on medium heat (and not too close to open flame, as the brown sugar will burn). A grill pan on a burner works fine, too. ▶ COOK to desired internal temp, turning only once ▶ LET meat rest 5 minutes, covered loosely with foil, before cutting. This seals in the juices and makes a huge difference in the end result. ▶ SLICE against the grain of the meat and on a slant for most tender results SERVE with hot white rice or fried rice Easy Fried Rice Alternative: Toss some scrambled eggs, scallions and soy sauce into the (cooked) white rice and fry the rice in a small amount of peanut oil (or vegetable oil if you don’t have peanut oil on hand) and you’re minutes away from a simple fried rice. Toss in some more veggies and now you've almost effortlessly elevated to a stirfry meal!

Mission Hills Magazine | February 2022 | Page 15

VOLUME 6 | ISSUE 12 | January, 2022

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Mission Hills Magazine | February 2022 | Page 17

SISTERS PIZZA

3603 Fourth Ave., Hillcrest 619-255-4200, sisterspizzasd.com

OUR LOVE OF

PIZZA IS UNDYING

By Frank Sabatini Jr.

Close your eyes, spin around three times, and toss a dough ball into the air. Chances are that it will land on the doorstep of one of San Diego’s many pizzerias. Thanks to an ongoing pizza renaissance in our region, which began taking root some 20 years ago, sumptuous pizzas in myriad styles sit in close range of our eager hands. (Connoisseurs never use forks for eating pizza.) Whether you are a fussy back-East transplant looking to score a thin, crispy crust topped with herby tomato sauce and gooey mozzarella, or a native Chicagoan in search of weighty deep-dish pies with honey-kissed crusts, or even an Italian immigrant hunting for classic Neapolitian pizzas cooked in blazing-hot ovens—we got you covered.

URBN

3085 University Ave., North Park (Locations also in Encinitas, Vista, El Cajon, One Paseo in Carmel Valley, and downtown San Diego under the name of Basic Bar and Pizza) 619-255-7300, urbannorthpark.com Who would have thought that some of the best pizza-making originates from the state of Connecticut? At URBN, the pies stick to tradition in pure New Haven style. They are cooked in coal-fired ovens and served in irregular shapes on cookie sheets. Their crusts are both crispy and chewy. The red sauce carries the right level of sweetness.

And sprinklings of fresh Parmesan complete their construction after you request things like mozzarella, ricotta, and various meats and veggies to build them up. If you’ve never had mashed potatoes and bacon on your pizza, this is the place to start. It’s one of URBN’s top sellers. Other classics include pizzas topped with fresh clams, garlic and olive oil, and another (our favorite) carpeted in red sauce, ricotta, Provolone and meatballs.

MAMA DOM’S

5025 Shawline St., Kearny Mesa 858-292-1511, momanddomspizza.com Situated behind an Arby’s, amid a cluster of industrial-park buildings, this family-run kitchen attracts a brisk business for good reason. It is especially popular among office and postal workers, who drop in on their lunch hours for hefty slices of pepperoni or cheese-only pizza.

The somewhat thin crusts flaunt good elasticity and flavor. For less than $8 you can score a garden salad and medium fountain drink with your slice. Friendly hospitality and a full menu of Italian dishes and whole pizzas are bonuses. Eat in or take out.

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This quaint pizzeria with a charming, canopied patio was launched a few years ago by Emily Green Lake after the untimely death of her beloved sister, Kate Green. The establishment pays homage to Green through framed family photographs and assorted pizzas named after Green’s favorite television-show characters. The “Miss Piggy” features a porky duo of sausage and ham, while the thick-crusted “Sophia Petrillo” is a Sicilian-style pie topped simply with mozzarella and red sauce. It beckons to the character who played Dorothy’s mother on The Golden Girls sitcom. Nearly a dozen specialty pizzas and various slices are available, as well as gluten-free options. Customers can also build their own pies from a range of ingredients, and with sizes spanning up to 20 inches in diameter.

POSEIDON PROJECT

4126 Napier St., Bay Park 619-230-5334, poseidonprojectsd.com Crisp and charred on the outside, pleasantly soft on the inside best describes the thinish East-meets-West crust at Poseidon, where 12-inch pizzas rule the day. Need a Sunday-morning pizza fix? Then mosey in between 10:30 a.m. to 2:30 p.m. for brunch and sink your choppers into a fabulous egg-and-meat breakfast pizza. From the regular menu you’ll find a dozen signature choices, such as the “meaty baller,” the “loaded baked potato,” and “the verde” topped with chicken and green chili garlic sauce. We’re particularly smitten over the pizza accented with sausage and bright-tasting cherry peppers.

PIZZERIA LIUIGI

1137 25th St., Golden Hill (Additional locations in North Park and Imperial Beach) 619-233-3309, pizzerialuigi.com Guy Fieri of the Food Network said that if he lived in San Diego, he’d have a “signature account” at Pizzeria Luigi. The compliment was paid when the spiky haired television host began shoveling down various pies at the Golden Hill pizza shop for his Diners, Drive-ins and Dives show. For proprietor Luigi Agostini, the national publicity propelled him into San Diego’s elusive, but highly competitive pizza hall of fame.

And he’s since opened a couple more locations, where you’ll encounter slices and whole pizzas famous for their thin, finely textured crusts.

BASILICO LA PIZZERIA

URBAN Coal Fired Pizza (By H2 Public Relations)

Lefty’s deep dish (By Frank Sabatini Jr.)

and Buffalo-style chicken. If opting for “Bambino’s pick,” you’ll end up with something a little simpler: Red sauce, mozzarella, pepperoni, sausage and mushrooms. Smaller pizza sizes starting at 10 inches are also available.

recipes to Southern California to start a business. He’s an animated character with a handlebar mustache and a knack for making creative videos on social media. His real name is Gibran Fernandez, a San Diego native whose story loosely parallels his business mascot.

Now with eight locations, his thin-crust pizzas are New York-inspired through the use of high-gluten flour, purified water, and hand-tossed dough. Our recommended pick: The “Rocky Mountain” crowned with meatballs, ricotta, spicy honey and oregano.

SURF RIDER PIZZA 8381 La Mesa Blvd., La Mesa 619-340-1270, surfrider.pizza

The company describes its pies as “East Coast pizza with West Coast vibes.” The description is apt when you consider fairly thin crusts that become vessels for “the Godfather” with pepperoni and Gorgonzola cheese (think New Jersey), and the “pesto spinach delish” and “spicy veggie” (totally California). The shop encompasses a bar, bakery, and pizza case where you’ll find numerous pizzas sold by the slice. Surf Rider’s red sauce stands out in that it captures the soulful depth of flavors inherent to mom-and-pop joints throughout Philly, New York and Jersey.

GARAGE BUONA FORCHETTA 1000 C Ave., Coronado 619-675-0079, buonaforchettasd.com/garagebuona-forchetta

Set within a historic structure that was once home to El Cordova Garage in the 1940s, this South Park offshoot of Buona Forchetta flaunts a generous Neapolitan pizza section on its menu. Which means the kitchen uses San Marzano tomatoes, buffalo-milk mozzarella and imported extra virgin olive oil in its pizza-making. In addition, the pizzas cook quickly in oven temperatures exceeding 800 degrees.

There are plenty of vegetarian options, plus several “no sauce” pies such as “the professor” with pancetta, brie and arugula, and the “MSC” with smoked salmon, olives and sun-dried tomatoes.

4207 Park Blvd., University Heights 619-546-9288, basilicolapizzeria.com

CARDELLINO

An Italian native named Vincenzo is at the helm of a wood-fired oven that was handmade in Naples by the prestigious Stefana Ferrara company. The co-owner titled the oven after himself, as spelled out in black tiles across the construct’s curvy front. This is one of Uptown’s newest pizza kitchens, where you’ll also find ricotta-stuffed crusts and topping options that include homemade sausage, artichokes, anchovies, capers, and other fine ingredients that comprise authentic Italian pizzas.

Pizza with lamb sausage and herbed goat cheese? Or how about one with melty Boursin, pickled onions and fig balsamic? Chef Brad Wise of the Trust Restaurant Group breaks a lot of pizza rules with great finesse at this Mission Hills restaurant, where seasonal ingredients and fresh-baked breads rule the day. The atmosphere greets with a stylish, contemporary feel that jives to the high-caliber pizzas.

GIANT BAMBINO’S PIZZA II 7520 El Cajon Blvd., La Mesa 619-463-4000

When your group is large and ravenous, look no further than the 28-inch pizzas at Giant Bambino’s. Pizza II. Cut into squares, each adequately feeds seven people. They come in many “gourmet” varieties ranging from cheesesteak and Mediterranean to Mexican

4033 Goldfinch St., Mission Hills 619-600-5311, cardellinosd.com

MR. MOTO PIZZA

Locations in Encinitas, North Park, Pacific Beach, Point Loma, Seaport Village, Little Italy, Ocean Beach and Mission Valley 858-490-0501, mrmotopizza.com

TRIBUTE PIZZA

3077 North Park Way, North Park 619-450-4505, tributepizza.com Tribute Pizza can’t be stereotyped for specializing in any one style of pizza. The wood-fired pies beckon to everywhere—from one of the oldest establishments in Naples, Italy where the Margherita was supposedly invented to a joint in Brooklyn that raised the ire of critics opposed to pineapple as a topping. The “tributes” point to a dozen varieties and weekly specials based on co-owner Matthew Lyons’ travels around the globe. There’s even a tribute to Costco’s classic pizza supreme, which Lyons put on the menu to incite “pizza nostalgia.” Housed in the former North Park Post office, the spacious interior boasts a striking food-hall design.

LEFTY’S CHICAGO PIZZERIA 3448 30th St., North Park, 619-295-1720 3040 Goldfinch St., Mission Hills, 619-299-4030 leftyspizzasandiego.com

Never trust a deep-dish pizza unless somebody from The Windy City has their fingerprints on it. At Lefty’s, the founders are native Chitowners who have been slinging the dense cornmeal-laden-crust pies with expected accuracy for two decades. The pizzas are saddled with more than a pound of cheese. And yes, the sauce always goes on the very top. There are several pizzerias in San Diego County that specialize in Chicago pizza, but Lefty’s has beaten them to the chase.

BRONX PIZZA

111 Washington St., Hillcrest 619-291-3341, bronxpizza.com Classic Bronx pizza is what has consistently drawn long lines here since 1997, when Bronx Pizza sprung onto the scene to fill a void in New York-style pizza making. It’s a cash-only operation run by a gaggle of New Yorkers who sling assorted slices and whole 18-inch pies with amusing no-nonsense attitude. It’s not unusual to see staffers twirling discs of dough in midair as part of their fast-moving operation that is deliciously efficient. And if you’re a fan of sauce-less pizzas, the “Whitestone” with mozzarella, ricotta, garlic, and Parmesan is a charmer. The pizzeria offers indoor seating and a walk-up window.

The fictional persona of Mr. Moto is an Italian who immigrated to New York City, then became obsessed with the city’s pizza, and took their

Mission Hills Magazine | February 2022 | Page 19

Pending!

1239 Monroe Avenue

Don’t miss this rare offering in desirable University Heights location! This charming, classic Craftsman-style home boasts a large lot, period moldings, and also enjoys a walkable locale, west of Maryland Street, a short distance to Park Blvd. The neighborhood features restaurants, bars, coffee shops and convenient access to Hillcrest, Adams Avenue and freeways.

San Diego, CA 92116 2 BED | 1 BATH | 934 SF | Lot Size 5,158 SF | $949,000

The rear yard may be accessed via the primary bedroom and dining room. The expansive rear deck is ideal for outdoor dining and entertaining, while the quaint front porch will invite you to slow down and relax while taking in the neighborhood sights. Bonuses include a detached 1-car garage and an additional parking space in driveway and work-shop.

REALTOR® | DRE# 01075249

Page 20 | Mission Hills Magazine | February 2022

kengina.com Mission Hills Magazine | February 2022 | Page 21

MEET OUR team OF professionals Andy Wilt

Branch Manager & Senior Loan Officer. Lending since 1997.

Unique perspective & experience allows him to provide sound advice & guidance throughout the loan process.

Ron Berg Senior Loan Officer & Sales Manager. Lending since 2001.

Dedicated to finding the best fit solution for each borrower & well versed in down-payment assistance programs.

Dulce O’Neal Senior Loan Processor. With experience since 2005, she is essential in setting up loans for a smooth process. She reviews the file prior to submitting the loan package to underwriting, then follows it through funding and closing.

What People are Saying

“Andy and his team were ablet o get us into the home we watned and in such a better position for our future (and potentially growing) family. I HIGHLY recomment The Wilt Group and home everyone reading this will call Andy and team for a starter conversation. You’ll be glad you did!” - Amanda S. “We are so grateful that a friend referred us to Andy and his amazing team of mortgage superheroes! As first time buyers, we knew we had a lot to learn and some hurdles to jump through. No matter what the issue was at hand, Andy and his team were always supportive, profession and on top of things. We will be recommending them to others to use. Keep up the amazing work everyone!” - Amber A.

We look forward to working with you. Call us today.

619-717-7300 Page 22 | Mission Hills Magazine | February 2022

Leah Bentley Business Development Manager. With real estate experience since 2009 and customer service experience since 1995, she supports with client relations and loan coordination.

LO Licensing: Andy AZ LO – 0911694 CA – DOC168690 NV – 56215 NMLS 168690 4312 Voltaire St, San Diego, CA 92107 RON – CA DBO974839 NV- 49743 NMLS 974839 7061 Clairemont Mesa Blvd. #222, San Diego CA 92111 Company Licensing: AZ BK – 0904164 CA-FLL603L266/RMLA4130661 Licensed by the Department of Financial Protection and Innovation Under the California Residential Mortgage Lending Act NV-4200 NMLS – 6274 Equal Housing Lender www. peoplesmortgage.com/privacy-policy Mission Hills Magazine | February 2022 | Page 23

The small world of Mission Trails Regional Park:

Terrestrial Invertebrates Observed in the Park

BY PATRICIA SIMPSON, TRAIL GUIDE In a world where the European Honeybee (Apis mellifera) gets all the publicity and glory for pollination, I’d like to introduce to you the leafcutter bee (genus Megachile) which can be seen in this observation https://www.inaturalist. org/observations/64114013 posted by carrotpeople on iNaturalist. Leafcutter bees are fairly common. Their size, depending on the species, ranges from about the same to slightly smaller than a honeybee. And that’s about all these two have in common.

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Unlike the honeybees, Megachile (pronounced mega-kyle-y) bees are solitary. That means that every female can and will lay eggs. A leafcutter bee emerges from March through September here in San Diego, thanks to our mild weather and flower abundance.

The adult bee has a rel- atively short life span of just a few weeks when mating, feeding, and reproducing for the fol- lowing season are priorities. Depending on the species, the female will cut circular pieces out of broad leaves or flower petals to line a cavity. At the end of the cavity, she will lay an egg and de- posit a ration of pollen and nectar for the larva to feed on after hatching. She then builds a wall out of food, mud, or leaf (or a combination) and lays another egg into the next section or cell. She repeats the process until she gets to the end of the cavity or tube and seals it. Her work in producing the next generation is done! While many females can nest in very close proximity, they do not share burrows or nesting “tubes”. They only collect enough pollen and nectar to eat and to place in nesting cells, where they have laid their own eggs. The larvae will hatch, feed, and pupate through the cold months to emerge as adults in the springtime or later. There’s no honey production involved at all. In fact, con- trary to popular belief, the production of honey by bees is very rare. Only a few species (about 8 out of 20,000 worldwide) produce honey!

Why would you want leafcutter bees in your backyard? They are native, very pro- ductive pollinators, and rather tame. Unlike honeybees which gather pollen loads on their hind legs (secured there with honey and nectar), Megachile bees gather pollen on their underbelly. The pollen loosely attaches to special hairs called pollen brushes. This means that when visiting other flowers, leafcutter bees will disperse pollen at a greater rate than honeybees and hence pollinate more effi- ciently! Honeybees, despite being an essential domestic pollinator for large monocultures, are non-native to the Americas and highly in- vasive, especially in non-agricultural settings. According to a study by Cane and Tepedino, a single honeybee colony may remove as much pollen as would otherwise support 33,000 native pollinators every month (https://conbio.onlinelibrary.wiley.com/doi/ full/10.1111/ conl.12263).

In San Diego, the last of the Megachile bees are usually seen in November. After this, it is the perfect time for you to investigate how to attract them to your yard the following season. Fortu- nately, the internet is filled with useful infor- mation about how to keep leafcutter bees. You may decide to build your own “housing” (fun project with the kids!) or purchase a pre-made “facility” from the many companies who offer them (present for a loved one?). If you decide to purchase leafcutter bees, as opposed to simply letting them come to your yard naturally from neighboring areas, make sure the species you are purchasing does occur in San Diego County.

Choose Local First Because Community Matters!

TM

www.ChooseLocalFirst.org

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SOLD! ICON

2604 5th Avenue unit 904

2 BD | 2.5 BA | 3,995 SF | Monthly HOA $1,429.66 | $5,100,000 A sweeping expanse of stunning harbor vistas awaits you; welcome to 41West’s marquee penthouse, The Icon! Whether you are taking in the soaring views towards distant jetliners or enjoying magnificent ships as they grace the harbor, the moments are undeniably magical. Western sunsets and the ultimate SoCal lifestyle flourish with almost 4000 square feet of luxury. Enjoy expansive terraces, walls of glass, and a spectacular kitchen with grand extended island—this penthouse is befitting its pedigree as the Crème de la Crème. The primary suite is a home unto itself, featuring a warm lounge space, 3 wardrobes, wet-bar with versatile fitness area, private outdoor terrace, and a brilliant bath complete with heated floors and a dry sauna! Luxury wrapped in casual elegance without peer, The Icon!

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