NORTH PARK NEWS APRIL 2016 by SD METRO

Serving San Diego’s Premier Urban Communities for 25 Years Vol. 25 No. 4 April 2016

MidCityNewspaperGroup.com

GROCERY STORE SHUFFLE

WHAT’S INSIDE?

Gone! – Fresh & Easy, Albertsons, and Haggen. WELCOME! Smart & Final and Barons Market

Thursday Market Opening The new North Park Thursday Market welcomed the public to survey and sample, but the March 24 Grand Opening was just a taste of what is to be a popular, family-friendly shopping experience. Vendors eagerly offered apple slices, desserts, ceviche, and power bars, and more. PAGE 14

Adventures in Waffleland North Park folks hungry for a warm and hearty taste treat have discovered Wow Wow Waffle HQ and Wow Wow Lemonade on 30th Street just north of Myrtle. You will find yourself in the land of artisan waffles and hand-shaken lemonade. PAGE 15 Handyman: That’s Smart & Final store manager Mike Nelson replacing a light bulb at one of the cashier’s stations.

(Photo by Jim Childers)

The March 8 grand opening of the Smart & Final store at Louisiana Street and University Avenue gave local residents their first opportunity to welcome the new grocer. About time, too, because lately it seemed that some markets here couldn’t keep a grip. But hold on — Barons Market just announced it will move into the space formerly occupied by Fresh & Easy. Susan Taylor visited Smart & Final on opening day and found a lot to write about. See her story on PAGE 2

Festival of Arts Coming in May The best way to spend your Saturday, May 21, is at the annual Festival of Arts, whether you like to shop, eat tasty meals, drink beer or listen to the music. It will all be there, plus some activities for the kids as well. Come and have fun. PG. 22

Manny Cruz manny@sandiegometro.com ADVERTISING

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Clerk is ready to take an order.

Photo by Jim Childers

Smart & Final Sign

Photo by Jim Childers

EVERY THURSDAY YEAR ROUND RAIN-OR-SHINE NORTHPARKMARKET.COM

| APRIL 2016 | MID CITY NEWSPAPER GROUP

COVER STORY

Smart & Final (and Barons) to Fill A Void The new store opened in North Park and Barons will follow this winter

BY SUSAN TAYLOR | PHOTOS BY JIM CHILDERS

Shoppers line up to pay for their groceries.

The wait is over. North Park residents are pleased to have a new grocery store in the neighborhood four months after the closing of Haggen at 2235 University Ave. What had once been the familiar, if wellworn Albertsons was but a dim memory. In and out breezed the flashy and unpopular Haggen (since 1932!), getting a bad rap even though many locals never even stepped inside, put off by rumors of high prices. Meanwhile, Fresh & Easy closed, and food shoppers were pretty much limited to the Vons on 30th, a long walk for some people, and a frustrating parking lot experience for drivers. (See sidebar for information on Barons’ coming move into North Park) Never mind that many older and low-income people depended on having a supermarket on the southwest edge of North Park, the corporate decisions had to run their course, with proposals that this or that company would take over the location at Louisiana Street and University Avenue, about 15 blocks west of where Fresh & Easy once did business.

A fully stocked beer section.

It wasn’t long before loiterers, graffiti, and trash were the only signs of life outside the locked doors and covered windows. Then, word came that Smart & Final was moving in and nextdoor.com and other social media sites started up with new worries and complaints; merchandise would only come in super-sized packaging, produce would be cellowrapped, aisles would be narrow and merchandise would be stacked too high. So, with much anticipation and a good amount of skepticism, customers came out to see on March 8 when the doors opened, and in even greater numbers on March 9, the day of the Grand Opening. On Wednesday and Thursday, in keeping with the untrendy red and white color scheme, two-tone complimentary reusable shopping bags were given out while supplies lasted. The store manager, Mike Nelson, a personable, gregarious guy, was at the door handing out the bags and greeting shoppers. He was kind enough to sit down a week after the store opening to talk about the concept that

is behind Smart & Final. Mike, who lives in Eastlake, but started his grocery career at Ralph’s in Hillcrest, recently managed a smaller Smart & Final Express store in Spring Valley and a larger store in Chula Vista. Asked about the difference between his store and other supermarket chains, he said that Smart & Final stores pride themselves on being “built on community.” Although typical household shoppers can find items in sizes appropriate for most families, merchandising caters about 40 percent to business and restaurant owners right here in North Park. Although shoppers do not pay membership fees nor have “club” cards, having a resale identification number allows businesses to get a tax break. The non-business owner will find prices on everyday products to be in line or lower than in many competing grocery stores, and can realize savings up to 60 percent per unit on larger, club-size packaging. Like peanut butter? A club-size 64 oz. jar rings in at three cents per ounce cheaper than a 16 oz. market size container. Available are

Mike Nelson, manager of the new Smart & Final store.

familiar 24 oz. size bottles of pancake syrup, as well as gallon bottles. More items, such as cleaning products, come in gallon sizes, and paper goods can be bought by the hundreds. Of course, the store stocks some handy normal-sized necessities like shampoo, chips, meat, dairy and produce items. While there is a limited selection of health and beauty items, consumers can find stationery, greeting cards, flowers, pet food, and well-stocked beer and wine aisles. The bakery sells fresh-baked rolls, breads, and decorated cakes. Gluten-free baking ingredients, spices, nuts, and even chocolate-covered gummy bears can be bought from the bins in the bulk foods section. Circle around from the bakery section to pick up party supplies, natural and organic eggs, fruit, and vegetables. Smart & Final brands include Ambiance tea and coffee, Montecito Hispanic foods, Cattleman’s Finest meats, First Street top quality groceries, and Simply Value products which promise SEE STORE, Page 3 more savings. Popular

COVER STORY

STORE

CONTINUED FROM Page 2

labels such as Ocean Spray, Del Monte, Folgers, Tide and Kellogs round out the choices, but don’t expect to find any coupons. Management encourages customer requests for items not in the store Neighbors have come forth to report one incident of trash dumping in the parking lot behind the store, and Smart & Final is aware of past problems on the site due to shoplifting and transients. The store is open from 6 a.m. until 10 p.m. with a security guard and 128 surveillance cameras on the premises. Serving Western states since 1871, the network of Smart and Final operations was founded by Jim Smart and Hildane Final who envisioned a shopping experience that would save time and money. North Park’s Smart & and Final-extra! store aims to be a “ warehouse and market, friend and neigh-

bor.” Now that people have actually been inside they have been posting their opinions, positive and negative. Instead of 50 kinds of toothpaste, you only have a few to decide among, a plus to some shoppers, as are largquantity sauces and condiments. Unflattering comments about poor bagging and unresponsive checkers are countered by the fact that employees hired from a local job fair are new, as is the store, still learning the needs and demands of the job. Best to keep in mind that North Park was down one grocery market for several months and that future success depends on how many people come through the doors and how much is sold. As the banners along the main retail stretch of University Avenue read: “Shop Local.” In other words, if neighbors want the convenience of a nearby supermarket, support the new kid on the block and buy food in the ‘hood.

Barons Market Coming to North Park

Family-owned market will open seventh location in winter 2016

supermarkets. No gimmicks, no sales, and no club cards. Just everyday low prices.

Barons Market, a locally owned all-natural grocery store, announced that it will open a seventh location on the site formerly occupied by Fresh & Easy at 3231 University Ave. “Barons Market and North Park are a match made in food heaven,” says Vice President of Marketing Rachel Shemirani. “We stock our shelves with good food, craft beer and locally grown produce — all things that the North Park community values. As a family-owned business founded in San Diego, this location feels like coming home.” The newest location will feature iconic Barons Market qualities, such as:

• More than 400 microbrews, making Barons the go-to craft beer store in Southern California.

• Olive oil and vinegar bar — the only grocery store chain in California with this feature. • Hot soup bar, fresh salad bar and antipasto bar. • Collaboration with local farms to bring customers the best quality and freshest produce. • Products that cost 25 to 30 percent less than traditional

In North Park, Barons will collaborate with Architect John Ziebarth and Interior Designer Julie Dugas of Studio H2G to transform the 15,000-squarefoot space into a modern-day grocery store with style to complement the neighborhood’s character. Dugas has designed each of the six existing Barons Markets and promises that no two stores look the same. “Dugas and Studio H2G create shopping experiences reflective of the communities we call home,” says Shemirani. “For our premiere market in an urban Southern California location, we envision the North Park store to reflect the energetic and artistic character of the community — something that you wouldn’t normally see when you go grocery shopping.” With the new location, Barons plans to bring approximately 30 jobs to the community, for which it will prioritize hiring locally from North Park.

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MUSIC

| APRIL 2016 | MID CITY NEWSPAPER GROUP

MUSIC HOPPIN’ Adams Avenue Unplugged puts music on your plate Adams Avenue Unplugged is like a 2-milelong walkabout, but with music as the principal commodity. The annual music fest takes place this year on the weekend of April 30 and May 1 along a two-mile stretch of Adams Avenue, from University Heights on the west through Normal Heights and into parts of Kensington to the east. There will be 150 live musical performances. Unlike many other festivals, where performers play on outside stages, these performers will do their musical numbers inside restaurants, bars, coffee houses and galleries. “Being able to pair the Avenue’s unique dining and drinking establishments, each with their own special ambiances and selections, with free musical performances, makes Adams Avenue the place to be on the last weekend of April,” says the sponsoring Adams Avenue Business Association on its website. “The AABA hopes to treat musical aficionados and foodies to the rich neighborhood culture.” Performances will be held from noon to 10 p.m. on Saturday, April 30, and noon to 7 p.m. on Sunday, May 1. The business association says some artists will be playing multiple sets, allowing attendees more opportunity to see and hear their favorite performers. Here’s biographical information on some of the performers, courtesy of the Adams Avenue Business Association:

Sam Outlaw

“The music I play, I call ‘SoCal country,’” says Outlaw. “It’s country music but with a Southern California spirit to it. What is it about Southern California that gives it that spirit, I don’t exactly know. But there’s an idea that I like that says — every song, even happy songs, are written from a place of sadness. If there’s a special sadness to Southern California it’s that there’s an abiding shadow of loss of what used to be. But then, like with any place, you have a resilient optimism as well.”

and “Love and Theft”) and John Hammond (“Wicked Grin”). Echoes of the Meyers’ style and sound can be heard in the music of the Doors, the Kinks, the Animals as well as the Beatles, just to name a few. Rolling out of San Antonio, Texas in the early ’60s, the Sir Douglas Quintet, a musical partnership formed with Doug Sahm, brought such hit tunes as “Mendocino” and “She’s About a Mover.” Fusing Tex-Mex, Conjunto and soulful rock along with the power of Meyers’ distinctive Vox organ, is an impact still being felt in rock ‘n’ roll today. There will be a cover charge at the Kensington Club for Augie Meyers’ performance

Augie Meyers’ style and his Vox Continental has become one of music’s most distinctive keyboard sounds around. Augie can be heard with the Sir Douglas Quintet, Texas Tornados, Meyers’ solo efforts as well as on landmark albums by Bob Dylan (”Time Out of Mind”

of metaphors from math, physics, biology, the supernatural, comic books, Tibetan Buddhism, and role-playing games, at coffeehouses and science fiction conventions.”

Enter the Blue Sky

Birdy and the Bow Tie

The Cactus Blossoms

“When my brother (Page Burkum) and I started making music as The Cactus Blossoms, there wasn’t a big plan,” says Jack Torrey. “We cut our teeth performing some well known and obscure country songs that were popular or unpopular pre-1960, partly out of curiosity and deep appreciation, but mostly because it was fun. Early on we were given a residency at the Turf Club in St. Paul, Minn. We got a band together and it became our weekly practice-in-public where we would pull out every song we could think of, no matter how well we knew it. It was our first chance to play all night and do whatever we wanted. Over the course of our year and a half at the Turf Club our repertoire had snowballed into an amalgam of original songs and a bunch of gut wrenching, tongue-in-cheek heartbreakers, that were 30 years older than us. Not everyone could tell what was new and what was old, and it didn’t really matter. People just seemed to enjoy it. That’s when the wheel got going and gave the illusion of spinning backwards. We weren’t born in the wrong era. We just got into some music from a different era and found a way to make it our own.”

Allison Lonsdale Augie Meyers

ALSO PERFORMING

“I am a singer-songwriter guitarist,” says Lonsdale. “I’ve been doing this since I was 12, and doing it competently since I was 16. I performed with San Diego Celtic folk band The Wild Oats (not to be confused with the Wild Oats band from the UK) during the 1990s and started performing solo in 1999. I play my original songs about sex, science and God, full

Birdy and the Bow Tie are inspired by early 20th century music, particularly vintage jazz from the 1920s through the 1940s. The duo’s appealing sound is a mix of Alison Marae’s contralto vocals and cheery ukulele with Wil Forbis’ tasty lead guitar and jazzy scat. Thrown into live shows are dreamy harmonies, soft shoe percussion and scat solos. The duo plays vintage acoustic jazz, swing, blues and originals inspired by generations past. The duo hosts community ukulele events and workshops, where people gather to strum and sing along to different ukulele songbooks that they’ve arranged. They also teach ukulele, guitar, voice and piano out of their home studio in San Diego.

Fanny of Fanny and the Atta Boys

Juju Satori

Nathan and Jessie

Britt Doehring

“My name is Brittney Marie Doehring but most just call me Britt. I am 23 years old. I’m caught in between wanting time to slow down and being excited to enter into a new phase of my life. My life… blessed is the most appropriate adjective I can think of to describe it. Whenever I couldn’t fall asleep when I was younger, my mom always used to tell me to try to count my blessings. Of course, I could never possibly do that which always ended up putting me right to sleep. Safe to say, my mom’s a smart woman. Music is where my heart’s been all my life and I doubt that anything will ever change that. My parents have home videos of me at around age three singing my little heart out to “Rudolph the Red Nosed Reindeer” and “Can You Feel The Love Tonight.”.I’ve been singing ever since I can remember. I learned to play the guitar when I was fourteen. It started as a jealousy thing when my mom got a guitar for her birthday. I ended up stealing it and haven’t been able to put it down since. . . I love to perform for people. It’s my absolute favorite feeling in the whole world to bring a smile to a face that was once frowning or bring a tear to someone’s eye.”

Robin Henkel

Christie Huff

Sara Petite Band

Alan Land (Photo: Dennis Anderson)

BUSINESS

Survey Shows Small Banks Providing Better Rates They’re also gaining young customers BY JEFF MILCHEN

Celebrate Independent Bookstores April 30, 2016 marks celebrations of independent bookstores in both the U.S. (Independent Bookstore Day) and Canada (Authors for Indies).

You might think economies of scale and ongoing federal subsidies to the megabanks would mean they’d price services lower than community banks. Yet MoneyRate.com’s latest semiannual survey found small banks (holding $5 billion or less in deposits) were far more likely to offer totally free personal checking accounts than big banks (more than $10 billion in deposits). Thirty-one percent of small banks surveyed provide this benefit, compared to 17.5 percent of big banks. Mid-sized banks ($5 – $10 billion) fell in-between at 28 percent. And among banks charging monthly checking fees, small and medium-sized banks charged far less — $11.50 compared to $15.15 at big banks. Ten banks and thrifts in each of 25 large U.S. metropolitan markets were included in the survey, conducted during July-August of 2015. Using your bank card at a non-network ATM always comes with a fee these days, but the charge again varies with bank size. The big banks capture nearly 6 percent more in ATM fees than small banks from non-customers, and they charge account holders using out-of-network ATMs about 17 percent more for the service. Mid-sized banks again fell between. You may find community banks offer unexpected value in this realm, too. Needham Bank (MA), one of just two we contacted for this story, not only offers free checking with no minimum balance, but also automatically reimburses customers for ATM fees charged by other banks! Vice President

MID CITY NEWSPAPER GROUP | APRIL 2016 |

Eric Morse notes this is possible only because Needham is a mutual bank whose shareholders also are customers. Despite the largest banks controlling more assets than ever before, the value and service smaller banks provide may be starting to pay off. According to Accenture Plc, community banks saw a 5-percent increase in account holders aged 18 to 34, while credit unions gained 3 percent. At the same time, large national and regional banking chains lost 16 percent of their millennial-age clients. “Customers appreciate the personal attention they find at community banks, even if younger customers choose to do most day-to-day transactions online,” said one bank president. “The personal attention can’t be replaced.” Of course, there are many other reasons to seek out community financial institutions rather than a megabank. You’ll likely receive more personal service, enable more loans to help local entrepreneurs and keep decision-making power rooted in your community. Bob Marino of BankLocal, an online tool that measures the local economic impact of U.S. banks, noted, “our data demonstrate that smaller banks and credit unions lend substantially more to small businesses. And when you bank locally, a much larger portion of your deposit is reinvested back into your community.” Jeff Milchen is co-director of the American Independent Business Alliance.

How SCORE Helps San Diego’s Small Businesses Succeed BY SALLY BROFF

When one thinks about what drives the economy of San Diego County, the highly visible contributions of defense, biotech, medical, communications technology and tourism quickly come to mind. Small business is often overlooked, possibly because the products and services provided by these entrepreneurs are such an integral element in the fabric of the region. Starting and operating a small business carries the same risks, rewards, challenges and dynamics as major corporations or industries, but without the benefit of the size, scale, and resources enjoyed by the big players. That’s why SCORE was established here 50 years ago. SCORE is a national nonprofit volunteer organization with a clear mission: Use the hands-on business experience of our members to help small business owners succeed. SCORE is a resource partner of the Small Business Administration with 320 chapters and 11,000 volunteers across the country. The national organization started in 1964. What does SCORE’s mission look like in practical term in San Diego? Let’s imagine that you are thinking about starting an apparel business or are looking for advice on how to market to premium customers. Would it be valuable for you to get advice from someone who was one of the original six employees of Tommy Bahama? Interested in doing business with the government? One of our mentors sits on the board of the major supplier council and can guide you through DUNS numbers, NAICS, CCR, ORCA, and the other acronyms used in that world to develop plans and make contacts. Are you more comfortable discussing your business needs in Spanish, or want advice from someone who has experience in Mexico? SCORE has bilingual mentors who have operated businesses on both sides of the border. Financial questions? Applying for a SBA loan? How about meeting with a former Big Eight accounting firm partner, or an officer of a bank that served the needs of small businesses every day? That’s a snapshot of who SCORE is in San Diego County—90 volunteers, a mix of women and men,

current and retired business owners and corporate executives, and a selection of ages spanning six decades. Collectively, the members have worked in virtually every industry and can share experience in all business functions. SCORE volunteers are busy. During 2015 SCORE San Diego worked with 9,091 in mentoring sessions and workshops, and played a role in starting 751 new businesses and creating 1,044 jobs, according to research conducted for the SCORE Foundation by Pricewaterhouse Coopers. Counseling is free, confidential, and customized to the needs of the client. “Having SCORE as an on-call resource has been incredibly important as my business successfully evolved over several years from an idea, through prototypes and manufacturing to active sales,” says Yana Mohanty, founder of Geometiles, an innovative tool for math education. “I use SCORE mentors for reality checks and regular advice and specialized topics including manufacturing, finance, packaging, and sales and marketing. They are consistently accessible and helpful.” SCORE also presents workshops on about 40 topics, ranging from exploring the basic question “Do you really want to start a business?” to topics including how to write a business plan, tax considerations for small businesses, intellectual property, and tools like QuickBooks. There are five workshops on different aspects of the wild world of e-commerce and social media. SCORE San Diego is celebrating its 50th anniversary by telling the success stories of its clients who have contributed so much to San Diego County’s vibrant small business community and the region’s economy. If you can benefit from SCORE’s unique and valuable approach to business success, or think SCORE would be a great volunteer opportunity, please visit www.sandiego.score.org or call us at (619) 557-7272. Sally Broff is president of SCORE San Diego. She has 35 years of experience in the electronics industry. This opinion piece originally appeared in Times of San Diego.

| APRIL 2016 | MID CITY NEWSPAPER GROUP

Automotive Museum Opens ‘British Invasion’ Auto Exhibit

Alan Land (Photo: Dennis Anderson)

PHOTOS BY PAUL BRANDES

Alan Land (Photo: Dennis Anderson)

The San Diego Automotive Museum in Balboa Park has opened its new exhibit -- The British Invasion. The exhibit, which runs until May 31, highlights British automotive manufacturing since the 1930s. The exhibit is enhanced with the cultural impact the British have also had on our fashion, music, and literature (the Beatles, Harry Potter, Twiggy, Downton Abbey, and such.) Featured in the exhibit: a 1933 Austin Seven, 1937 MG VA Tourer, 1939 Lagonda V12, 1948 Bentley (prototype), 1950 Jaguar Mark V Saloon, 1951 Jowett Jupiter, 1953 Jaguar XK 120, 1955 Triumph TR2, 1958 Austin A35, 1967 Austin Mini Cooper S, 1967 Austin London Cab FX4, 1967 Rolls Royce Phantom V,

1969 Jaguar E Type OTS, 1970 Morgan 4/4 1600, 1971 Jenson Interceptor, 1972 TVR Vixen, and a 2005 Aston Martin. The London taxi was owned and driven by Frank Sinatra. The Rolls Royce Phantom was used by Queen Elizabeth, Princess Grace of Monaco, and several American astronauts. The museum’s annual fundraiser is centered on this exhibit. That event will be Saturday, March 12, from 6 to 9 p.m. Call (619) 398-0301 for information or tickets. Regular hours are 10 a.m. to 5 p.m. Admission prices are: $9.00 for adults, $6 for seniors (65 and over), $5 students with ID, $4 children ages 6 –15. Children under the age of 6 are admitted free of charge.

Alan Land (Photo: Dennis Anderson)

Natural History Museum Chooses Smithsonian Veteran as New CEO The San Diego Natural History Museum has selected a 30-year veteran of the Smithsonian Institution and a native Californian to become its new president and CEO. Judith Gradwohl, the MacMillan asssociate director for education and public engagement at the National Museum of American History — the Smithsonian’s third largest museum — will assume the job on July 1, the start of the museum’s fiscal year.

Gradwohl will replace Michael “Mick” Hager, who will retire June 30 after 25 years at the helm of the museum. “TheNAT is a gem -- it has superb staff and collections and is the best possible visitor center for the natural world in San Diego County and Baja,” said Gradwohl. “This role is a perfect fit, as it brings together my work in field biology, environmental conservation, digital outreach, education, and museum

management at the Smithsonian.” Gradwohl has held various leadership positions within the Smithsonian Institution. In 1985, she started at the National Zoo focusing on animal behavioral research, education, and exhibits, and then went on to establish the Smithsonian’s Office of Environmental Awareness where she curated large traveling exhibitions and raised major funding toward operations and projects.

Gradwohl developed the Smithsonian’s first exhibition website, after which she joined the National Museum of American History, the Smithsonian’s third largest museum. There, she supervised the development of the museum’s web presence and, in 2004, became part of the senior leadership team, assuming her most recent role. Judy Gradwohl will assume the post of president and CEO of the San Diego Natural History Museum on July 1.

MID CITY NEWSPAPER GROUP | APRIL 2016 |

| APRIL 2016 | MID CITY NEWSPAPER GROUP

MUSIC

Local Musicians Mourn Loss of Jazz Legend Joe Marillo

BY BART MENDOZA

Joe Marillo performing at the 2003 San Diego Music Awards.

San Diego has many wonderful musicians living in its midst, but few have had the impact on our local community as saxophonist Joe Marillo, who passed away on March 26 at age 83. He had been battling cancer. Marillo, who lived in Normal Heights, was far more than a musician; he was a catalyst, a promoter, bringing together musicians and music fans and in the process helping to create this city’s jazz scene. He was also a beloved teacher and mentor to hundreds of local musicians. It’s safe to say his legacy will live on in his recordings and filmed appearances but even more so in his students playing. Marillo moved to San Diego from his native New York in 1974, complete with an already impressive resume. Although known today for his love of jazz, early on Marillo played R&B, first in the Buffalo area with his own band, and then beginning in 1955 with Jimmy Cavallo & The Houserockers. It would be Marillo’s first taste of national fame as he and his band caught the initial wave of rock ’n’ roll and performed for legendary DJ Alan Freed, appearing in his 1956 movie, “Rock, Rock, Rock!” and scoring a recording contract with Coral Records — the same label as Buddy Holly — in the process. It didn’t take long after his arrival in San Diego for Marillo to become an integral part of the music community, booking national talent at the Catamaran and bringing jazz to venues such as La Jolla’s Elario’s and Chuck’s Steakhouse, helping establish music as a draw locally. He also released several albums on his own and with pianist Mike Wofford, as well as guesting with numerous locals, including playing on several abums by guitarist Buddy Blue, who even recorded a track, “The Joe Marillo Story,” on his 1999 album, “Dipsomania.” “I met Joe two years ago,” said Joe Flammini, owner of famed coffeehouse Java Joe’s, where Marillo held a residency. “He walked into Java Joe’s one day and said, ‘I want to play here.’ I

Joe Marillo 1932-2016 agreed without even knowing who he was. He had that vibe.” He played a weekly afternoon gig. “I don’t remember which day it was, because he showed up five times a week to practice,” Flammini with a smile. “So every day was a gig for Joe. What did I enjoy about his music? It was his enjoyment when he nailed a song. Which he would often do.” Marillo was also a mainstay at local jazz venue Dizzy’s. “Joe loved everything about jazz,

the history, the process, the practice and the presentation,” said owner Chuck Perrin. “It’s hard not to like someone as passionate about the music as he was.” “I got a chance to record Joe Marillo for Buddy Blue’s album, Dipsomania,” said producer Sven Erik Seaholm. “Buddy had gotten quite inspired by the idea that Joe was an amazing jazz musician whose genius had somehow not been given its due. So Buddy wrote a whole

spoken word piece that pretty much hit the bullet points on Joe’s resume, including his appearance in the Alan Freed film and his tenure in Buddy’s own band some years later.” Blue called up Marillo and very respectfully asked if he would play his saxophone behind his words on the recording. “Not only was Joe totally on board with the concept, but his reply was so cool that Buddy added it into the piece word for word and had Joe speak it on the recording,” Seaholm recalled. Violinist Jamie Shadowlight worked with Marillo in various projects for many years. “I loved his tone,” she said. “Strong and breathy and very much like Stan Getz. I most admired the fact that he was a totally unique human being, in every way. He was Joe Marillo and there is only one Joe Marillo, He lived outside of the system. He was a challenge and pleasure to work with, a lot of laughs, a lot of personality and a lot of helping others get their start. He was a true character. I met so many musicians through playing with Joe, most notably, Mikan Zlatkovich and Gilbert Castellanos. Joe was always giving people a chance to play.” “He was history on the hoof,” noted Rebecca Zearing, owner of Rebecca’s Coffeehouse, where Marillo was a regular. “He spoke of Stan Kenton and Miles Davis as friends. He was like Jack Webb on the old ‘Dragnet’ TV show. No bull, just fact. He was a treat for me to talk to and if it was about music and history he was easy. I always loved him the most when he played his saxophone. It was rich, and the instrument looked heavy as heck,” she said. “When he played sax, he let go and went somewhere else, maybe to his younger days?” Editor’s Note: This story originally appeared in sdnews.com, San Diego Community Newspaper Group. Reprinted with permission.

MID CITY NEWSPAPER GROUP | APRIL 2016 |

By Bart Mendoza April 23 Shadowlight: Accompanist of Choice There’s prolific and then there is violinist Jamie Shadowlight, who appears at Java Joe’s On April 23. The sheer number of artists she has performed with is staggering. Gifted at everything from classical to hard rock, in addition to her own groups, Shadowlight has been the accompanist of choice for dozens of performers ranging from jazz heroes Joe Marillo and Gilbert Castellanos to country combo, The Palominos and rocker Joey Harris. A beloved lynchpin of the local music community, this intimate performance at Java Joe’s will confirm that Shadowlight is truly one of San Diego’s musical treasures. www.javajoessd.com Subways

Jamie Shadowlight

May 2 April 24 Celebrate David Bowie’s Music with Holy Holy

Spiders from Mars

The music world is still in mourning over the recent passing of iconic musician David Bowie, so the appearance of tribute group, Holy Holy, at the Music Box on April 24, offers a wonderful opportunity for fans to get together and celebrate his life and music. But this is no mere gathering of players. A true all-star band, on hand will be Woody Woodmansey, original drummer for Bowie’s famed backing band, The Spiders from Mars, as well as famed bassist/producer,Tony Visconti, frontman Glenn Gregory, best known for his work with synthpop combo, Heaven 17, and Terry Edwards, who is a founding member of the UK group, the Higsons. Holy Holy, plays a changing set list that includes hits, but also deep catalog cuts, making this show a Bowie fanatics dream come true. musicboxsd.com

Solid Blend of Punk, Glam Stomp and Powerpop Hooks British rock trio The Subways returns to San Diego for a show at the Casbah on May 2. Touring behind their new, self-titled album, the key to the band’s sound is down to their manic energy and the vocal interplay between guitarist Billy Lunn and bassist Charlotte Cooper resulting in a solid blend of punk, glam stomp and powerpop hooks. The Subways rock hard enough to have been asked to open for AC/DC, but still pack enough hooks into their songs, such as “Good Times,” to appeal to crossover pop listeners. www.casbahmusic.com

April 28 ’60s Rock with a Touch of Punk Energy Rock ‘n’ roll fans will want to check out Gone Baby Gone, appearing at Bar Pink on April 28 on a bill with Bad Kids and Big Bloom. The event celebrates the release of their latest album, “Love Stories,” but it’s live where the band excels, turning in their own cool garage rockers such as “Miss Bossy” alongside occasional covers by the likes of The Animals or Johnny Kidd & The Pirates. Led by Dynamic frontwoman Dizzy Collins, the group is perfect for anyone who likes their ’60s-influenced rock infused with a touch of punk energy. www.barpink.com Modern English Gone Baby Gone

May 17 April 28 Warm Vocals and Cryin’-in-Your-Beer Weepers San Francisco Indie Pop/Americana duo Sugar Ponies performs at Lestat’s on April 28. Touring behind their second album, “Its A Sign,” the pair’s music is built around the warm vocals of Suzanne Kramer, with a broad palette of influences, including a pop edge that matches rock elements to country flourishes, infusing songs such as “Happy Is For Humans,” with melody to spare. Particularly striking is their sparse, crying-in-your-beer weeper, “Give A Girl A Break,” but anywhere you drop the needle on the Sugar Ponies latest will bring up a winner. www.lestatscoffeehouse.com

Sugarponies

Chance to See and Hear Modern English Tunes Live Although relegated to one-hit-wonder status, ’80s new wave favorites Modern English, who appear at the Hideout on May 17 were in truth more of an album band, their dense, guitar-led indie rock sound leading them through four now classic albums in their initial run. Testimony to the power of a great song, their signature tune, “I Melt With You,” actually never charted higher then No. 76 in the U.S., but the ensuing years have seen it become a standard, covered by bands worldwide and heard on soundtracks galore. Only drummer Richard Brown is missing from the original lineup, which continues to release new music so longtime fans will be thrilled for a chance to see and hear Modern English’s classic tunes live. www.thehideoutsd.wordpress.com

| APRIL 2016 | MID CITY NEWSPAPER GROUP

COMING&GOING BY CANDICE WOO | SAN DIEGO EATER Adams Avenue News Bay Park Connection Clairemont Community News Hillcrest News • IB Local News Ken-TAL News • The Boulevard News North Park News • South Park News

northparknews.biz/digital MidCityNewspaperGroup.com Serving San Diego’s Premier Mid City Communities Chairman/CEO Bob Page BobPage@sandiegometro.com Publisher Rebeca Page RebecaPage@sandiegometro.com Associate Publisher Brad Weber ReachLocals@ MidCityNewspaperGroup.com Editor Manny Cruz Manny@sandiegometro.com Art Director Chris Baker cbaker@sandiegometro.com Marketing/Advertising Brad Weber ReachLocals@ MidCityNewspaperGroup.com -----------------------------Writers/Columnists Bart Mendoza Delle Willett Anna Lee Fleming Sara Wacker Media Consultant Tom Shess

Artisan Pretzel & Craft Beer Combo Coming to North Park

A new craft beer and food pairing concept is prepping to launch in the heart of North Park. Business partners Jeffrey Paul Buddin and J.Paul “Boomer” Iacoangelo are currently building out a space on Ray Street that will house California Tap Room, which will be a storefront for the San Diego Pretzel Company and a beer-tasting room. The company's hand-rolled artisan pretzels, which are baked in National City, have been available at breweries and restaurants in town, but California Tap Room will offer its full array of pretzel styles, ranging from classic New York to Philly, Munich and jumbo-sized Bavarian double twist, plus gourmet mustard and beer cheese made with a variety of local beer. The North Park eatery, which has a new outdoor patio and parking lot to accommodate special events, will also feature delivery service and a “take-and-bake” option for athome pretzel prep. California Tap Room should be open by the beginning of April, although the beer tasting part of the concept is still pending permitting. The craft beer component should hopefully get the all-clear by this summer, when there will be 16 taps of beer and cider to choose from.

Parc Bistro & Brasserie to Replace Croce’s Park West

In January, as the book closed on the bittersweet final chapter of venerable live music venue and restaurant Croce’s Park West, reports indicated that Garo Minassian, the owner of Harry’s Bar and American Grill in the UTC area, was taking over the Fifth Avenue space. Though there was initial speculation that Harry’s, which shuttered last December after nearly 20 years, would relocate, Minassian says he decided that the concept had run its course. Instead, he will open Parc Bistro & Brasserie, a “comfortable French restaurant” that will serve lunch, dinner and brunch. In the ’90s, Minassian ran a French eatery, Bistro Bacco, in the Gaslamp, and tells Eater that he is giving the Croce’s space a makeover that will give it the look of an iconic and classic bistro, with a big emphasis on the bar. Parc plans to emerge by the end of May, and Minassian says he does not plan to continue to host live music. North Park Produce Adding New Hot Food Eatery

A tipster alerted us to a tasty new shrimp, lowering the price per taco expansion at North Park Produce’s from $4.75 to $3.95. location on El Cajon Boulevard. The store is in the process of building out a new all-day hot food eatery that will serve a take-away menu of Middle Eastern specialties, from schwarma and shish kebabs to soups and stews. The market says the eatery should be up and running by mid-April. Seasonal Bistro Royal Stone Rolls Into Bankers Hill Eater readers and food-savvy friends have been sending us favorable first impressions of the Royal Stone, which opened earlier this month in Bankers Hill. Though not officially connected with the Royal Food Mart, it sits adjacent to the grocery store and deli. Tacos Perla Adds Burritos and Drawing on their French and Italian Drops Prices in North Park heritage, new proprietors John and As Tacos Perla approaches its second Jackie Stone have opened a modern anniversary, the modern Mexican European bistro that’s serving a menu eatery is expanding and subtracting designed to evolve and change with the from its menu. Consulting chef Oso season. Executive chef Chace EdringCampos of Tijuana’s famed Tacos ton, who previously cooked at WhisknKokopelli has developed three “TJ- lade, is heading up the from-scratch style” burritos, including El Califas, his kitchen. take of the California burrito stuffed Featuring Stumptown coffee and with spit-roasted adobada and beer- pastries in the morning Monday battered onion rings subbing in for the through Friday and a brunch menu on standard French fries. The burritos, weekends, the bistro offers all-day priced at $4.75, also include a surf and espresso bar service, plus beer and turf variety filled with smoked tuna, wine. The restaurant is open for dinner chorizo and guacamole and a vegetar- Wednesday through Sunday. ian version with roasted vegetables and The Royal Stone told Eater that they hummus. plan to launch a second restaurant The restaurant has also adjusted the within the year in an unused space on cost for its “non-traditional” tacos, the property — a casual eatery that will which range from the Ocho with serve pizza and Italian street food. braised and grilled octopus to the Del Mar with wild-caught Mexican

Social Media Ali Hunt Photography Manny Cruz Sande Lollis Jim Childers Letters/Opinion Pieces North Park News encourage letters to the editor and guest editorials. Please address correspondence to manny@sandiegometro.com or mail to Manny Cruz. Please include a phone number, address and name for verification purposes; no anonymous letters will be printed. We reserve the right to edit letters and editorials for brevity and accuracy. Story ideas/Press Releases Do you have an idea for an article you would like to see covered in this newspaper? We welcome your ideas, calendar item listings and press releases. For breaking news, please call us at (619) 287-1865. For all other news items, please email manny@sandiegometro.com.

ADDRESS PO Box 3679, Rancho Santa Fe, CA 92067 PHONE (858) 461-4484 North Park News distributes copies monthly to residents and businesses of North Park, South Park, Golden Hill and Normal Heights. The entire contents of North Park News is copyrighted, 2015, by REP Publishing, Inc. Reproduction in whole or part is prohibited without prior written consent. All rights reserved.

Expires 4/30/16

MID CITY NEWSPAPER GROUP | APRIL 2016 |

Art Produce Retrospective Looking Back/Forward Art Produce Gallery will present an Art Produce Retrospective May 14 to July 3 — a celebration of the past 15 years of exhibits and the launch of new cultural activities and engagement opportunities for the neighborhood. “Looking Back/Forward” is a retrospective group show of 25 local artists who have previously had solo exhibits at Art Produce. This rotating exhibit will include sitespecific installations, and performance based/participatory interactive pieces in the Art Produce Gallery, Community Room and Art Produce Garden. Receptions will be held May 14 from 6 to 9 p.m. and June 11 from 6 to 9 p.m. Additional weekend activities in May and June include all ages art workshops, artist talks/salons, popup din- Rattle and Hum by Dave Ghilarducci. ners, social dance in the beer garden, and the community wide North Park Festival of Arts (Saturday, May 21, 10 a.m. to 10 p.m.) The gallery installation, “Voices: Mapping the Hood,” is intended to reflect the many rich layers of community and neighborhood history of North Park and City Heights. Envisioned as an interactive collage, it is a giant pop-up book that tells a story you can walk through and contribute to. The idea was to physically, metaphorically, and cognitively “Map the Hood” with all our various collaborating partners, architecture students, professional artists, children, teens, and Architects by Force by Maria Teresa Fernandez. community members. Looking Back/Forward Artists:

Adam Manley, Daphne Hill, Maria Teresa Fernandez, Richard Gleaves, Alexia Markarian, Dave Ghilarducci, Marisol Rendon, Richard Keely, Anna O’Cain, David Krimmel, Matthew Hebert, Terri Hughes-Oelrich, Anna Stump, David White, May-ling Martinez, Todd Partridge, Barbara Sexton, Dean Ramos, Michelle Montjoy, William Feeney, Cincy Zimmerman, Lee Puffer, Nina Karavasiles, Clayton Llewellyn, Lynn Susholtz, Omar Lopex. Art Produce Gallery, 3139 University Ave.

Fantasm by Alexia Markarian.

Mapping the Hood

| APRIL 2016 | MID CITY NEWSPAPER GROUP

Chef and Bartender Duo

BY SARA WACKER

Conversations with West Coast Tavern’s executive chef and lead bartender West Coast Tavern’s Executive Chef Abraham Botello is known around the neighborhood fondly as “Chef Abe.” His warm spirit, love of cooking and family heritage in the restaurant industry come together to inspire his delicious menu featuring “upscale tavern food” — the kind of comfort foods you crave. Having worked at another North Park gem, Urban Solace, for four years, Botello understands well that he is part of an exciting time in North Park, which is becoming a hot spot on the culinary scene. North Park readers can be happily reminded that Chef Botello won the “People’s Choice” award for his signature chili recipe in the SoNo Fest and Chili Cook-Off. A chef for eight years, Botello is in charge of menu development and staff training as well as bringing new ideas/specials and overseeing all aspects of the kitchen at West Coast Tavern. What are your inspirations for West Coast Tavern?

I want West Coast Tavern to be known for its food. Who do you feel you are cooking for?

I focus on our community; my food reflects a hip, urban style that the community reflects. What do you think every person must try at West Coast Tavern?

Chicken & Waffles, Pistachio Bread Pudding, Weekly Specials. Do you like to bring a Southern influence to your dishes?

ment. What are some of your North Park Thursday Market plates?

Cauliflower and carrot risotto & veggie meatballs.

What does a tavern mean to you food-wise?

To me, a Tavern is a local watering hole. It’s where the community can come together and eat and drink and enjoy. At West Coast, I’m so proud to be a part of a restaurant that offers the standard burgers, fries and wings, but with an upscale twist and originality to all of it.

What do you want to be known for in San Diego’s food scene?

The humble chef who lets his food do the talking. Personal:

Botello was born and raised in San Diego and currently resides in Chula Vista. His mother was a baker, and his parents owned Los Pinos, a Mexican restaurant in Imperial Beach. He started cooking in his father’s kitchen at age 16. After graduating high school, Botello attended the New School of Architecture and San Diego City College. He later decided to get back to his roots and nurture his childhood passion for cooking. He attended the International Culinary School at the Art Institute of San Diego. He enjoys cooking for his friends and family, sports, music, travel, hiking, and daytrips. Cameron James Holloway

Cameron Holloway is the Lead Bartender at West Coast Tavern. A former San Diego Charger Girl and certified Pilates instructor, Holloway has led the restaurant’s beverage program for the last three years. Her role is to spear-head the bar team and organize any new ideas coming in. “I really enjoy that we all work together and everyone’s thoughts and ideas are expressed all over our cocktail menu.”

Southern with a bit of Baja.

What would you say is your professional success story?

What does a tavern mean to you food-wise?

I’d say that being here at West Coast Tavern as a full-time employee is quite the success. I’ve worked in this

Great food shared in a fun environ-

Mommy Dearest,” both of which have been permanent fixtures on our menu for years.

Abraham Botello and Cameron James Holloway

industry since I was 21 years old and I’ve worked at some really incredible places for really wonderful people, so I know how lucky I am to be here at West Coast. I've never been happier and I've never had more fun behind a bar. It’s the people I work for, it’s the people I work with, and it’s the people who choose each day to come into our bar, our restaurant, and our music venue. This place really is the package deal. What is your goal or plans for West Coast Tavern’s beverage program?

My goal is to keep West Coast’s original neighborhood bar feel while we grow the establishment into a larger than life music venue. We all take pride in our family structure and the loving relationship we have with the North Park community, and as we begin to grow, as The Observatory, it’s really important to us all that we keep our roots firmly where they are. What are your inspirations for the West Coast Tavern beverage menu?

As each new season approaches, we come together as a collective group and toss around ideas that cater to the change in weather. Using seasonal ingredients and vibes is a fun way to mix things up every quarter. We always have to keep in mind that while we are still West Coast Tavern and a restaurant, our drinks must serve those who come from near

and far to see the wide variety of shows at The Observatory. What do you think sets West Coast Tavern’s beverage program apart?

One of my favorite things about our Drink Menu is that anyone can come in at any time and enjoy something as simple as a local craft beer off one of our taps, one of our refreshing signature Mules of any type, a gin and tonic, or a craft specialty drink with egg whites and fresh ingredients. We try to cover all of our bases. Q. What is your signature drink?

A. Currently, I’m really enjoying The Stag. It served us well during our winter season and it was nice to have a Scotch forward drink on the menu for a change. Q. What do you think every person must try, beveragewise?

A. Oh, gosh! Where do I start? My personal favorite is one of our most popular Mules we call “The Unicorn.” I highly recommend coming in with friends and ordering the drink as a pitcher. It’s magical. I also really enjoy “The Cam’s Kick” (no, it’s not named after me, nor did I invent it) — it’s a blend of Scotch and Irish whiskey and it’s fun, because it doesn’t taste at all like you’d expect. Some of our staple drinks include “The Hare” and “The

What are some of the other North Park venues or events you like to go to?

My favorite thing to do is walk the neighborhood with my dogs and cruise to the bars, restaurants, and parks North Park offers. Each and every block you run into a friendly face. What do you want to be known for in San Diego’s beverage scene?

I hope to be known as a kind, approachable, and happy addition to the drink scene. Being a part of this industry in such a small, big city is such a blessing. We have the culture and presence a big city would offer, while still keeping it close knit and personal. I just wish to be a positive contribution to the neighborhood and someone that anyone can come to for anything. Doors and bottles are always open. Personal:

Holloway is one of the lucky ones. She was born and raised Alpine. She currently resides in South Park and wouldn’t have it any other way. Its dog friendly, cultural, and the people are so kind. She attended San Diego State University and is a current student at Arizona State University through its online program. One of her biggest passions in life is Pilates. “It’s one of the things I most look forward to doing fulltime when the time is right,” she says. It’s a life-altering practice and it’s changed hers for the better.

MID CITY NEWSPAPER GROUP | APRIL 2016 |

| APRIL 2016 | MID CITY NEWSPAPER GROUP

COMMUNITY

Visitors Welcome North Park’s Thursday Market Grand opening gives a taste of what’s to come BY SUSAN TAYLOR | PHOTOS BY JIM CHILDERS

The new North Park Thursday Market welcomed the public to survey and sample, but the March 24 Grand Opening was just a taste of what is to be a popular, family-friendly shopping experience. The first hour was lightly attended, but it’s likely that more people will visit the market as they get off work — it goes on until 6 p.m. The beautiful weather attracted the curious and hungry, and even the Easter Bunny could be seen strolling the two-block-long stretch of North Park Way from Granada Avenue to 30th Street. Incidentally, the road there will be closed every Thursday from 1 to to 9 p.m. so that the tents and tables can be set up. Vendors eagerly offered apple slices, desserts, ceviche, and power bars, and familiar names such as Green Fix Smoothies and Bitchin Sauce handed out more treats. In future weeks, some 65 vendors are expected, along with local chefs from such North Park hot spots as Urban Solace, Carnitas Snack Shop and Waypoint Public who will give cooking demonstrations. Intriguing entries like MUSH, WILD WATER, and Crème Brulee added to the mix. Of course, there were flowers, candles, jewelry, blouses, and more. On Grand Opening Day, March 24, it felt like Spring Break, relaxed and casual. Meandering down the street it was easy to get in close and see everything because the crowd was, well, not a crowd. Optimistically, there will be support for the Thursday afternoon fun and healthy activity, enough to keep the tents going up and the farmers, bakers, cooks and crafters coming to sell their wares In contrast to the former North Park Farmer’s Market in the CVS parking lot on Herman Street further east, the new venue is spacious and attractive. Neighborhood pedestrians will find it an easy walk and drivers may be able to park on adjacent streets or more readily in the North Park Parking Structure nearby. “J” of JR Organics commented that sellers have been waiting for a long time for the new space, and that the old spot “was disorganized.” With community support from the North Park Branch Library and Friends of Jefferson Elementary, after-school snacks for children and nutritional awareness will be provided. The aromas of tacos, samosas, barbeque, the fragrance of lavender, should be tempting enough. A successful farmer’s market comes not without effort. The planting, harvesting, baking, crafting, transporting, and setting up shop all depend on ambitious tenants. North Park folks can support them by stopping by each week for a small bite or freshly prepared fish or pesto take-home dinner. As Angela Landsberg, executive director of North Park Main Street stated in Times of San Diego, (the North Park Farmer’s Market) will extend the area’s healthy lifestyle with a locally-based event that “ will bring joy to the community.”

Jaime Reeb of San Diego Markets hawks a copy of the North Park News.

Visitors take in the offerings at the North Park Thursday Market grand opening.

Vendor Gus Kendrick sells Green Fix organic smoothies.

Jamie Mimbu offers Celeste’s Jalapeno Relish.

Jill Solomon runs the Meatmen table at the market.

Liz Ochse is framed at the Junon Jewelry table.

Elizabeth Medina of Don Tommys Mexican Food.

FOOD & DRINK

MID CITY NEWSPAPER GROUP | APRIL 2016 |

Adventures in Waffleland Joe Kraft and crew strive for ‘the perfect waffle’ North Park folks hungry for a warm and hearty taste treat have discovered Wow Wow Waffle HQ and Wow Wow Lemonade on 30th Street just north of Myrtle. Walking south on 30th, make a quick left as you pass the laundromat, and, like Alice falling down the rabbit hole only to emerge in Wonderland, you will find yourself in the land of artisan waffles and hand-shaken lemonade. Joe Kraft, the owner, spent 2013 looking for a place to lease when he stumbled upon the affordable back lot behind the washers and dryers, appropriately zoned, which included a garage and a two-bedroom house. It’s the patio, however, that is seeing all the business at this time. Just fall in line, peruse the menu, smell the aroma of fresh-made waffles, and take a seat under the canopy or out in the sunshine. Kraft wanted a “small secret restaurant” that could serve about 12 people, but as Wow Wow’s reputation spreads, so will the diner. Plans are to convert the house to indoor seating, which will keep the establishment open even when it rains. The tables are fashioned from fence wood donated to Kraft’s church and the cinema-style seats were salvaged from a Point Loma Nazarene University science hall. The décor is bathed in a serene sea foam green hue. Customers order from a faux food truck kitchen mural; the selection is both sweet and savory. Expect the unexpected when you

Joe Kraft and his wife Amy.

bite into the most popular menu item, The Basic, a plain, thick and chewy waffle just like the ones to be found in Lieges, Belgium. Wow Wow’s Belgium waffles, are, in fact, unique in that they are not like the more widely-known Brussels, Belgium waffle. The latter are poured from a batter, but waffles, street-style from Liege, are made from a dough which produces a Brioche bread-like product. The yeast dough requires almost two days to proof, or rise, and is cooked in a 40-pound cast iron pan at 300-400 degrees, and sprinkled with pearl sugar, which carmelizes the outside crust. If your stomach isn’t growling yet, just wait until you choose among fresh whipped cream, imported chocolate, or fruit toppings, or go the less sweet route by choosing the decadent Number Seven, topped with candied bacon, brown sugar, goat cheese, and avocado. Eaters from North Park and beyond are passing the word, and Yelp reviews have brought in curious diners. A few less than flattering comments on Yelp keep Kraft and his crew ever striving for the “perfect waffle,” your satisfaction guaranteed, or they will issue you a refund. So far, families come in with babies, and keep coming back even as the kids grow older, and European visitors dine pleasurably, enjoying the nostalgia of a taste of home. Kraft’s own family eats out quite a bit, although he cooks about 70 percent of the meals they eat at home. How he finds time to do this is a wonder. In addition to the North Park HQ, he operates a commercial prep kitchen in

BY SUSAN TAYLOR | PHOTOS BY JIM CHILDERS

Barrio Logan, and regularly presents at the Oceanside Sunset and La Jolla Farmer’s Markets. Formerly he worked a 40-hour work week in his business, Kraftwork, silk screening shirts and designing logos for other businesses. That “visual communicator” experience translates well to the success of Wow Wow Waffle, an endeavor that is more about working around the clock and overseeing multiple activities. Kraft relies on his faith to feel secure that he can earn a livelihood and send home paychecks to his employees. The shop opened with no investors or Ready to eat. loans, but so far hard work and trust are paying off in prosperity. Oh, and if you should happen to be in Hawaii, on the islands of Oahu and Maui, you might notice the familiar Wow Wow sign touting fresh and healthy lemonades. A founding partner tried the waffles in the vacation paradise, but lemonade won out, and oldfashioned walk up lemonade stands carry on the tradition there. Kraft and his wife Amy have lived in North Park for six years and plan to keep the community connection going. The Waffle HQ and Farmer’s Markets’ food for sale are what they strive for: slow food cooked fast, using the best It’s easy to get excited about waffles when dishes like this are presented. ingredients, turning out a desirable and tempting product. When he’s not on the patio or parking lot, Kraft might be found handing out a waffle to a hungry bystander. Just keeping it humble, but making people smile, that’s what the Wow Wow factor is all about.

| APRIL 2016 | MID CITY NEWSPAPER GROUP

MID CITY NEWSPAPER GROUP | APRIL 2016 |

Electriquettes Coming to Balboa Park A small fleet of the Electriquettes is coming to Balboa Park in the spring. The dapper gentleman in the photo is riding an Electriquette, a replica of the same motorized wicker carts widely used during San Diego’s 1915 Panama-California Exposition. The fleet of electric carts was supposed to be introduced to the park for the 2015 Balboa Park centennial celebration, but it, and many other ideas and proposals, fell through when the big civic party infamously imploded. “The city did take a while to

get the agreement going,” said Kim Keeline, who’s doing the marketing for the Electriquettes. “But we’re thrilled that we’re able to get them to the park now.” Keeline said the carts, the brainchild of San Diego developer Sandy Shapery, will be available for the public to rent out possibly as soon as March. She said folks will only be allowed to cruise up and down El Prado pedestrian walkway and on the sidewalks in front of the Botanical Building. For now, a ride on one of the carts will cost you $10 for 15 min-

utes or $25 for an hour. Part of the delayed roll-out of the carts was because the city had to put out a public request for proposals for “battery-powered wicker cart concessions.” It released the request last March and — big surprise — Shapery was the only one to respond. Keeline said the carts, designed by architect and historian David Marshall to be historically accurate, were quite popular during the PanamaCalifornia Exposition. “So, we hope they’ll be as popular today,” she said.

| APRIL 2016 | MID CITY NEWSPAPER GROUP

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EDUCATION

Changing the Future

MID CITY NEWSPAPER GROUP | APRIL 2016 |

BY ANTHONY KING

Helen Griffith leads the ‘most innovative’ high school in San Diego’s Central Library

The e3 classrooms promote discussion. This room shows small-group tables, while others can be arranged in more traditional classroom style.

Helen Griffith had little interest in a career in education when she came to the UC San Diego campus as a transfer student. There was no way, she said, she would work around the clock like her mother did as a teacher and principal. But one thing stuck: a passion for reading and, hand-in-hand, libraries. She grew up loving the iconic Geisel library at UC San Diego. Even as an adult, there is something about the learning possibilities offered by a library that excite Griffith. Today, the 1981 Department of Communication graduate is the founding and current executive director of e3 Civic High School — located, ironically, in the unique and beautiful Dr. Helen Griffith, UC San Diego Department of Communication alumna 1981, now heads e3 San Diego Central Library Downtown. Also the founding principal of Millennial Tech Civic High School. Middle School, Griffith reflected on how she made it to where she is now, balanced on a foundation she built at UC San Diego: “The experience that I had as an undergraduate student gave me the strongest base, especially in communication, to go anywhere. It also provided me with a strong, strong base that I was able to later go to graduate school and be successful.”

Elizabeth Norby, left, shows Helen Griffith artwork Norby created to represent an element on the periodic table.

Students Monica Randolph, left, and Tracy Ray study in the high school’s common area, called ‘the park.’

Finding Passion

Innovation at its Core

In 2015, the charter high school Griffith directs was named to the first “Most Innovative K-12 Schools in America” list by Noodle, a website that provides educational resources to families. Noodle examined 140,000 schools to come up with its list, honoring those with “visionary methodologies” who challenge “well-established notions” of education, the site says. “Innovation means doing whatever’s necessary to meet the end result and not being tied to the old way of doing business, but also being free to incorporate the old way if it meets the goal,” Griffith said. “Innovation to me really is thinking about, by any means necessary, achieving the goals for the students.” The school was recognized, in part, because it is located within the Downtown library. It sits on the sixth and seventh floors, with a separate, private entrance, and Griffith calls the library the school’s “chief partner.” Not only does the location give these students fingertip access to a worldclass system, but it also serves as a partner for cutting-edge technology initiatives: for example, students are helping to test an augmented reality program, for example, as well as training and working in computer program internships. What’s more, Griffith and the e3 Civic High faculty are teaching these kids to change the world. “Within everything that we do, we try to weave in an element of civic engagement, giving back and leadership,” Griffith said, who was named

e3 Civic High School is located in the Downtown San Dieo Central Library, helping to earn it a ‘Most Innovative School’ honor.

one of San Diego’s 50 people to watch in 2013 by San Diego Magazine. Among her other honors are the 2010 – 2011 Educator of the Year award from the California League of Middle Schools and the 2007 Outstanding African-American Educator of the Year from Pi Delta Kappa. “In our project-based learning, there’s always an element of giving back,” Griffith said. “There’s this relevance — this authenticity — that we like to build in. It’s not a college requirement for service; it’s a way of life.” Representing STEAM

With a goal of providing an education alternative for the downtown San Diego core, e3 Civic High School enrolls students primarily from underserved and underrepresented communities. Almost 90 percent of the students are of color and 77 percent are below the poverty level, Griffith said. With a curriculum focus on science, technology, engineering, arts and mathematics — STEAM, not just STEM— the school has grand plans. “We want to create the next generation of underrepresented students and female students in the STEAM professions,” she said matter-of-

assessment. “We were attracted to the school because it was a bit different from other high schools,” Yu said. The medical students also recognized that Griffith was a strong advocate for her students Now a fourth-year medical student having completed the clinical foundations course, Yu returns to e3 on her own time to tutor students in math. She said she hopes to work with underserved populations in the future, including at-risk youth. “The administration wants to ensure that these [high school] students have the tools to succeed after graduation, and this includes planning, leadership and critical problem solving skills,” Yu said. “Above all else, they support each and every individual student in achieving their dreams.” Griffith has the option to take the community assessment findings and apply them directly to her school, similar to what she did with the curriculum from the first interaction with Yu and Egnatios that addressed nutrition and health, bullying, gender inequality and the communication that divides teens, among others. The high school students participated in a School of Medicineled “Doc for a Day” program, and even came to campus for a behind-the-scenes look at the school. Griffith said she hopes to have an e3 Civic High graduate as a UC San Diego med student one day. “Our vision is really to put [students] in their place of passion. Not everybody’s going to be a teacher, or an executive director, or a principal, or an author, but if that’s what gives you pleasure and drive and passion, then you need to be there,” Griffith said. “We need to create the fertile ground by which they can grow and thrive.” So far, the results have been phenomenal, she said. Now in their third year, the first graduating class will get their high school diplomas this year: more than 70 students who took a gigantic leap of faith in 10th grade to come to a charter school with no history. Griffith said that at the time, she and the team were “selling a promise” to the children and their families. When that first group of students arrived at e3 they were, for the most part, doing poorly in their classes, with some outright failing. But Griffith said her school provided a place for students looking for a second, or better, chance. “To see how they are thriving, speaking, performing, communicating, creating and owning their selves,” she said of those original students. “They are taking ownership for their future.”

factly. It’s not just talk. Griffith can discuss any number of ways they are innovating the way these students interact with the arts and sciences. They have a robotics program, a Central Libraryfocused partnership in computer programming, a mentoring program with engineers in the community and a multiple-year project with the UC San Diego School of Medicine. UC San Diego medical school students Denise Yu and Jeremy Egnatios initially developed and helped secure the partnership with Griffith three years ago. The pair worked closely with Griffith and her students, ultimately providing a “Healthy Lifestyles, Healthy Living” curriculum to implement. Based on the success with Yu and Egnatios, the relationship was then incorporated into the School of Medicine’s clinical foundations course. One of the concepts for the course itself is for the School of Medicine Academic Communities to engage with outside, non-UC San Diego communities to look at social determinants of health, environmental and occupational health, cultural humility, and disparities. In this instance, groups From UC San Diego News Center — Photos of medical students engage with several high schools in the region to perform a community by Erika Johnson/University Communications)

| APRIL 2016 | MID CITY NEWSPAPER GROUP

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COMMUNITY

MID CITY NEWSPAPER GROUP | APRIL 2016 |

Farm to Table – Local Organic Farm Fresh Produce

Bulk Foods Section

Everything in the market was family designed.

For 50 years and three generations, the Stehly family has farmed with hard work and love. For the past 15 years, their passion for growing organic food is seen in the smiles and faces of brothers Jerome and Noel Stehly. Recently I met with Jerome Stehly, to talk about the history and the goals of the family farm in Valley Center. He invited me to join him in the restaurant section of their beautiful new grocery store on Adams Avenue in Kensington. The corner building which houses the Stehly Farms Market, is newly built and has never before been occupied . . . rather like a blank canvas upon which the artist can paint and create. The “artists” in this case are Jerome and Noel. The specific tone of paint for the ceiling, different shade for the walls, the type of lighting, the construction of shelving and aisle units, are all family designed and built. As Jerome says, “farmers today have to know how to do everything!” The result is a store with a warm, friendly ambiance, much like shops I have seen in Paris. The artistic way the vegetables and fruit are stacked on the shelves ,

the beautifully prepared food to take out or eat on the premises, visually draws the customer in . . . like a beautiful painting. I asked him what his favorite part of the entire store was: “The kitchen,” he laughed. “I taste everything first! Food is a fun thing to play with . . . it can be beautiful and it appeals to four senses. I love to cook!” He did admit, however, that he cooks very little now, because his wife rules the kitchen at home. Stehly’s other market at 1231 Morena Blvd, San Diego, has the same excellent organic produce and products, but you have visit Kensington to enjoy their restaurant. Since graduating from culinary school, Stehly’s Executive Chef, Craig Madden, has worked at four restaurants in Kensington and as a sous chef at a fine dining restaurant in Rancho Bernardo. This is where Jerome discovered him, and brought him back to Kensington, much to everyone’s delight. “We have a ‘from scratch’ kitchen, everything is prepared by hand,” Craig informed me, and also added that the food selections are his personal creations. Chef Madden is planning to have demonstrations and cooking classes. The first demon-

Executive Chef Craig Madden

Entrees, Sandwiches, Salads

BY HEATHER R. FRIEDMAN

Fresh Organic Produce

stration will be with their family-made Meyer Lemon Preserves and a class for pickling cucumbers at home. More recipes? Ask the chef. He will be delighted to talk with you. Inside Stehly Farm’s organic, gourmet market, you will find not only fresh foods but also aisles of canned, boxed, frozen, and packaged items. They have everything and anything that you could want, from specialty chocolate bars to bulk seeds and grains, from pasta and cheeses to beverages and breads. It is all here. Stehly Farms has been very planet conscious for some time, not only on the farm but also energy efficient in the store. I asked Jerome about the changes in the history of Stehly Farms. “Originally we were egg farmers, but 30 years ago we got out of the chicken business and 15 years ago we became organic; clean products — no nitrates, no preservatives and hormone free meats. We also diversified our products on the farm to need less water. Water is our biggest problem.” Whatever products Stehly Farms doesn’t grow, such as apples, they buy from other local farms who farm as organically and efficiently as they do.

I wondered how they were able to keep their prices down, and Jerome told me that they only buy at good deals, passing it on to the consumer, so that their products are better priced than many other organic stores. Jerome enjoys meeting his customers, so next time you come in, say hello. Parking on Adams Avenue can be a challenge, but I am happy to say that there is plenty of parking in back of the market. Stehly Farms Market 4142 Adams Ave. No. 101. (619) 280-7400 NOTE: There are three very special events held each year at the Stehly Farm in Valley Center. Strawberry Picking in March, Blackberry Picking in June, and Pumpkin Patch Day in October. Each event is family friendly with a playground, petting corral, tractor driven tours of the farm, and good food. If your school or organization wants your own special event at the Stehly Farm, please email: Jenn@stehlyfarmsorganics.com.

Fresh Organic Produce

Brothers Jerome, left, and Noel Stehly.

| APRIL 2016 | MID CITY NEWSPAPER GROUP

Annual Art and Music Festival Grows Art, live music and craft beer set tone for the Festival of Arts Decisions. Decisions. The toughest one — determining how to spend your day at the 20th Annual San Diego County Credit Union Festival of Arts in North Park, coming up Saturday, May 21, from 10 a.m. to 10 p.m. A North Park tradition, the event is a free art and live music festival with live street art demonstrations, eight music stages, local food, and afternoon and evening craft beer block sessions. This year,boasts new extended hours for a fun-filled day and night of entertainment and fun. The festival features local art, a popular array of live music and dance performances, interactive experiences, artisan items for sale, delicious locally-driven dining options and more. “We’ve created a unique experience that is exactly what you would expect in the hip, and vibrant neighborhood of North Park,” said Angela Landsberg, executive director of North Park Main Street. “We are open from 10 a.m. to 10 p.m., which offers festival-goers a daytime and evening experience. “Families can come for the day, concertgoers will be amazed when they see our music line-up this year, and craft beer aficionados will once again be provided with the best regional craft beer, and a chance to watch friends sing at the Craft Beer Block karaoke stage. Our neighborhood is driven by creativity and diversity and this event captures it all!” Music and More Music

Festival organizers are thrilled to announce co-headliners Steve Poltz and Vokab Kompany, along with a third, secret, co-headliner to be announced May 6. Other sought after musicians include: • Rebecca Jade & The Cold Fact • Piracy Conspiracy

Festival of Arts visitors enjoy last year’s event.

BY SARA WACKER

• The Verigolds • The Creepy Creeps • Cumbia Machin • DJ Claire • DJ Gabe Vega • DJ Artistic Live Urban Art Exhibition

The festival features a live art element: contemporary urban artists will create unique works of art using creative everyday objects like cars, refrigerators and boom boxes. Attendees will be awe-struck by the creativity of these talented artists. Michelle Currier is this year’s featured artist. Her whimsical summer love piece is featured on all festival artwork. She, along with several other artists of all different styles, will be painting in real-time at the event. Waypoint Craft Beer Block

Attendees 21 and over are encouraged to come thirsty to partake in the Waypoint Craft Beer Block for unlimited tasters from a selection of over 30 local craft brewers, several of which are ranked as the best new breweries in San Diego. With the extended hours, come two beer block sessions — session 1 is noon to 4 p.m. and session 2 is 5 to 9 p.m. for $30 pre-sale. Participating beer block brewers include: Stone Brewing, Golden Coast Mead, Belching Beaver Brewery, Culture Brewing Co., Rock Bottom La Jolla, Duck Foot Brewing Co., The Lost Abbey, Hillcrest Brewing Co., Ballast Point, St. Archer, The Homebrewer, Council Brewing, Hess Brewing, Lagunitas, Pure Project, 101 Cider House. Eight Concert Stages

From indie rock to blues, funk, DJ, dance and rock and roll; this event has it all. Eight stages will be programmed for 12 hours and give music lovers a day and night of free entertainment not to be missed.

Artwork by Michelle Currier, is this year’s featured artist. Her whimsical summer love piece is featured on all festival artwork.

Kids Art Block

Don’t forget the kids. There will also be a hands-on Kids Art Block, providing kids the opportunity to participate in interactive activities designed to stimulate, inspire their imaginations and create their own masterpieces. “Twenty years is something to be proud of,” said Teresa Halleck, president and CEO of SDCCU. “We’re delighted to support this treasured local event that brings out the best in the local community — creativity, friendship and a chance to discover something new. With our SDCCU.com tower and flagship

branch in the heart of North Park, it is important for us to give back to the community and support the arts for all to enjoy.” This celebration of the historic North Park neighborhood attracts more than 40,000 attendees. The eight-block festival, held along University near 30th Street, is packed full with entertainment and activities along with a chance to check out all of the great businesses in this hip urban neighborhood. Public parking is available, along with a large private parking garage at 3829 29th St. Public transportation can bring visitors to North Park via MTS bus. The 2 bus line runs

Folk rock singer Steve Poltz will perform.

along 30th Street through the heart of the event, and the 6, 7, and 10 buses also stop nearby. Visit www.sdcommute.com for schedule details. Bike racks are also available throughout the neighborhood. The festival is organized by North Park Main Street. All proceeds benefit the nonprofit organization committed to the development of the North Park Business Improvement District. The organizers thank title sponsor San Diego County Credit Union as well as West Coast Tavern and The Observatory North Park, Ron Oster Realty and The Lafayette Hotel.

BUSINESS

Election Controversy, Zoning Changes Dominate Planning Meeting City taking input in updating 30-year-old community plan

The March 21 meeting of the North Park Planning Committee attracted a crowd.

STORY AND PHOTOS BY ANDREW DYER

A special meeting of the North Park Planning Committee started out contentious and turned raucous at times as board members and residents sparred over a contested election and possible changes in zoning that would have long-lasting impacts on North Park. North Park restaurants would have eased liquor-licensing restrictions, according to a proposed update to the North Park Community Plan. City planner Lara Gates gave a 20-minute presentation at the March 22 meeting outlining changes in zoning that would allow for increased density and expanded commercial development. One change that would expand approval for full liquor sales at restaurants elicited a number of public comments from residents and business owners. “I think it will help bring more vibrancy and great restaurants that can survive to our neighborhood,” said Urban Solace owner Mike Gordon. Gordon said restaurants, like his, that are able to serve liquor, fare better than those who are not. Michael Flores, owner of Ritual Tavern, also endorsed expansion of liquor licenses under the proposed plan. “Offering good service and good food is a very costly enterprise,” he said. “Alcohol sales are the only way to offset (the cost).” Angela Landsberg, executive director of North Park Main Street, also spoke in favor of the zoning changes. “This is what grown-up neighborhoods do,” she said. Some residents spoke against expanded commercial zoning. Resident Carl Liebold said he enjoyed living close to so many restaurants but that he ultimately moved farther away. “I got tired of picking up beer bottles in front of my house every week,” he said, adding that he thought planners should do more to protect residents. Gates responded to concerns by stating the changes were part of an update to the 1988 community plan and part of a long-range plan. “All this new growth is not going to

come in tomorrow,” she said. Board chair Vicki Granowitz had to interrupt public comment several times to limit cross-talk and keep speakers to their one-minute allocations. Restaurateurs objected to resident complaints about their potentially intoxicated clientele. The back and forth over zoning and density was just one example of the contentious atmosphere at the meeting, which began with an election challenge. Five people, including candidates Rachel Levin, Don Leightling and Lucky Morrison, challenged results of a March 15 board election. They said instructions were unclear due to a typo. Ballots said seven seats were available but instructed voters to select eight candidates. Two ballots with more than seven votes were thrown out. A joint meeting of the election committee on March 21 found that the board compensated for the ballot error by giving verbal instructions to voters and recommended against a new election. Granowitz detailed the number of ballots thrown out and the number of ballots with write-in candidates. One ballot that was counted was for six named candidates and a write-in, “I.P. Freely.” “We decided that since write-ins are allowed and the intent was clear that that vote should be properly counted,” she said. Levin, an incumbent who challenged the election, said the process was confusing. “One ballot, this person marks eight checks, this is thrown out, even though they followed the instructions,” she said. “Another ballot wrote in ‘I.P. Freely,’ and this ballot counts,

I.P. Freely gets a vote.” Morrison called the election “tainted.” “A committee derives its legitimacy from the confidence of its voters,” he said. “This tainted election will jeopardize this committee’s effectiveness going forward.” Motions to deny a new election and recount ballots passed 7–3, with one abstention each. Also on the agenda was recognition of the neighborhood’s historic elements present in the community plan update. Senior Planner Kelly Stanco explained why the designations were significant. “A historic district is the sum of its parts,” she said. “It is comprised of individual buildings that individually may not be significant but collectively work together.” The city conducted historic surveys in support of the community plan update, and identified six potential historic districts. These areas are 28th street, 30th and University, Park Boulevard Apartment (East), Shirley Ann Place Expansion and Spalding Place. Valle Vista Terrace, Park Villas, St. Louis Heights, Altadena and Wabash Mesa were also identified as potential historic districts by public outreach. Stanco said an area should preserve 65 percent of its historic resources for historic designation, and the interim designations were designed to do. The city is taking input from the public for amendments to the community plan update and plans on presenting a final version to City Council in October. More information can be found on the committee’s website, www.northparkplanning.org.

MID CITY NEWSPAPER GROUP | APRIL 2016 |

| APRIL 2016 | MID CITY NEWSPAPER GROUP

Suds Replaced Milk During Girl Scouts’ ‘Cookies on Tap’

Blake and Kate Trammell of North Park were among the revelers at the Cookies on Tap event. (Photo: Paul Nestor)

Girl Scouts San Diego paired with Mike Hess Brewing and Cohn Restaurant Group for “Cookies on Tap,” a craft beer, cookie and cuisine fest that was held during National Girl Scout Weekend Feb. 27-March 1. Held at the Mike Hess Brewing tasting room in North Park, the over-21 crowd event raised funds and awareness for leadership programs and the financial assistance that keeps Girl

Cookies on Tap attendees attended to their beer and cookie pairings. (Photo: Paul Nestor)

Scouting affordable. Cookies on Tap also supported Operation Thin Mint, a local Girl Scout program that sends “a taste of home and a note to show we care” to deployed military troops. Girl Scouts San Diego will receive a portion of the proceeds from every cookie pairing flight (five 5.5 oz. beers and five different cookies) sold during Cookies on Tap. For the occasion, Mike Hess brew-

masters infused mint into their Umbrix Rye Imperial Stout and served it with Girl Scouts’ most popular cookie. “Thin Mints bring out the full flavor of our stout, while Samoas cookies play well with the roasted chocolate rye and caramel malts of our City Park Strong Ale,” said Chief Brewing Officer Mike Hess. The other cookie and beer pairings are peanut butter sandwich Do-si-dos

North Park residents Chip Pitkin and Miles Patton make a toast. They sit in front of beer and Girl Scout cookie pairings. (Photo: Paul Nestor)

with Station Copper Ale, peanut butter and chocolate Tagalongs with Grazias Vienna Crème Ale, and shortbread Trefoils with Helicon Belgian Golden Strong Ale. Celebrity chef Deborah Scott -- the driving force behind the Cohn Restaurant Group’s Trucked Up Productions, and one of Girl Scouts’ Cool Women of 2009 — created a special dessert for Cookies on Tap. Girl Scouts will

receive a share of the proceeds from the sale of her Native American Samoas Bread Pudding. Since Operation Thin Mint originated in San Diego in 2002, the community has donated nearly 2.5 million boxes of Girl Scout Cookies to U.S. service members around the world. Hess, a retired U.S. Navy officer, calls Cookies on Tap “a great opportunity to support a great cause.”

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