ESD #34 March/April

Good food. Good drink. Good read. • No. 34 • March-April 2016

Gardening and the Great Outdoors

Maria Hesse Restaurant Gardeners’ Tips Honeybee Health Wisknladle Garden The Good Dirt Story

March-April 2016

CONTENTS

DEPARTMENTS

TWO CENTS

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TIDBITS 4 LOCAL TALENT: MARIA HESSE

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GROW IT: RESTAURANT GARDENERS 12

SPILL THE BEANS

THE GOOD EARTH: SAN PASQUAL VALLEY SOILS: A STEWARD TO THE LAND FOR OVER HALF A CENTURY

26

RESOURCES & ADVERTISERS

29

FARMERS’ MARKETS

33

FEATURES

THE PERFECT STORM

14

TAKING THE PULSE OF HONEYBEE HEALTH

16

RELIABLE ROOTS

19

ARTFARM: A CULTURAL OASIS IN THE

LOCAL DESERT

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24

KITCHENS FOR GOOD IS COOKING UP CHANGE

Cover and Contents Photos: Chris Rov Costa

Photo:Lyudmilla Zotova

{Two Cents} Gardeners, Composters, Farmers and Ranchers to the Rescue!

We try to keep the big picture of how human activities and environmental health fit together—to connect the dots and to understand how our actions (like bringing home vegetables in a plastic bag) affect the whole shebang. But it can be overwhelming to consider all the ways we impact the planet in our daily lives.

But don’t despair! We can make a HUGE positive impact by simply improving the soil. That can be as easy as composting our kitchen scraps and dumping it in our gardens. Though I knew that good, rich soil hosts loads of microorganisms and bugs, I didn’t fully understand how all this life can help turn around the effects of climate change.

Photo: David Pattison

In February, we attended the Soil Matters forum (presented by the Berry Good Food Foundation) and were amazed to hear about the research going on with soil remediation and carbon sequestration. We learned that there are huge benefits gained by adding compost Riley Davenport and John Vawter to the surface of worn-out soil, by preserving the soil biome using no-till farming methods and no pesticides and by letting herd animals roam the range. This is uplifting news because it means my gardening and composting efforts are actually making a difference in combating climate change. I’ve got a soil remediation and carbon sequestration project going on in my own back yard!

When we bring this all back to diet, it can get complicated. It is one thing to compost kitchen scraps and buy organic local produce and another to sort out how your diet affects the big picture.

Should we all give up meat as a climate-saving strategy? Maybe not. Animal husbandry can help improve the soil when done correctly (no CAFOs) and in this way it is no worse than growing vegetables when it comes to greenhouse gas production. The contrarian in me just loved it when I read that Carnegie Mellon University reported that “following the USDA recommendations to consume more fruits, vegetables, dairy and seafood is more harmful to the environment because those foods have relatively high resource uses and greenhouse gas (GHG) emissions per calorie.”

I’m amused at how our dietary and sustainability theories can be turned on their heads by the most recent study.

But while we try to sort it all out, we can feel confident that composting and organic gardening— and even raising cattle on pastureland— is helping turn back the tide of climate change.

(A film of the Soil Matters forum will be available at UCTV.tv in April.)

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CONTRIBUTORS

CONTACT

Chris Rov Costa Edible San Diego Amy Finley P.O. Box 83549 Caron Golden San Diego, CA 92138 Lauren Mahan 619-222-8267 Vincent Rossi info@ediblesandiego.com Matt Steiger ediblesandiego.com Susan Russo

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{Tidbits} While studying to become a nutritional counselor, David Mead was met with a dilemma. “Here I was making healthy, delicious food,” he recalls. “But when the time came to add a little hot sauce, most of my off-the-shelf options were loaded with preservatives.” So he and Baby Clydesdale co-founder Justine Marzoni decided to take up the challenge by making their own sriracha sauce, using locally grown Fresno peppers.

Chef Norbert Moniz of North Park’s Tiger! Tiger! tavern, who immediately made it a menu staple. Mead and Moniz subsequently teamed up over the next three months to develop the recipe for Baby Clydesdale Tiger! Tiger! BBQ sauce.

Both sauces, as well as Spicy Vegan Pesto, are available for sale at BabyClydesdale. com as well at the Pacific Beach and Little Italy farmers’ markets. ~Lauren Mahan

It wasn’t long before Baby Clydesdale Sriracha sauce caught the attention of

Photo: Riley Davenport

Baby Clydesdale: Handmade sauces with a little kick

Aeroponics: A water-wise, vertical solution for urban gardeners

Photo courtesy of San Diego Children’s Museum

With lot space at a premium and no end to the drought in sight, many San Diego urban dwellers may see traditional gardens as an expensive luxury. One solution, according to Joe Wesley and Paul Stricker, MD, co-owners of So Cal Urban Farms, is their ecofriendly vertical Tower Garden by Juice Plus.® “A vertical, aeroponic growing system requires very little space and up to 90% less water,” explains Wesley. In the Tower Garden, water drips down on roots in a hollow tube where air allows for faster plant growth and greater productivity, despite less water. “Plus, with no dirt, there’s no weeding required,” adds Stricker.

So Cal’s easy-to-assemble kit includes everything needed to get started: Gourmet seeds and seed starters, plant food and test kits, as well as the basic pump, timer, reservoir and drain tube. ~Lauren Mahan SoCalUrbanFarms.com SoCalUrbanFarms@gmail.com 619.218.1230

Children’s Museum “Along the 5” garden exhibit spotlights California’s edible crops Karen Contreras, a Master Gardener and Master Composter, recently teamed up with Spurlock Poirier Landscape Architects in developing an urban garden at the San Diego Children’s Museum to showcase California’s agricultural abundance. The garden is part of the museum’s Eureka! exhibit, which debuted in October 2015.

“Most kids—urban kids especially—aren’t aware of California’s role as a major supplier of edible crops,” Contreras observes. “For example, California grows most of the nation’s celery, garlic, artichokes and peppers.”

Contreras’ edible landscaping business, Urban Plantations, installs and often maintains edible gardens for restaurants, corporations and assisted living facilities, as well as individual homeowners. For information, go to UrbanPlantations.com.

Photo courtesy of So Cal Urban Farms

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~Lauren Mahan

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{Local Talent}

Maria Hesse Gets Up Close and Personal with Sustainable Food

By Susan Russo

Photos by Chris Rov Costa

I

“

want to be the Martha Stewart of sustainability!” says Maria Hesse, a San Diego–based personal chef, without a touch of irony.

Hesse’s journey toward sustainability started a few years ago when she was studying interior design at The Art Institute of California in San Diego.

Hesse was drawn to residential sustainability—which, she explains, can influence human behavior and lifestyle. When tasked with designing a kitchen, she mulled over ways to improve her concept and came up with an unusual solution: go vegan for one year.

“I think food is such a catalyst for so many issues with our health and issues in our environment and how they relate to each other,” she explains. “To be immersed in that [vegan] environment was a life-changing experience.”

☛

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Cauliflower Salad This is my favorite mock potato salad that can be easily prepared vegan by omitting the egg and mayonnaise.

1 large head cauliflower, cleaned and roughly cut into 1-inch pieces 1 tablespoon avocado oil 1 teaspoon salt 4 hard boiled eggs, chopped 1 medium red onion, finely diced

Despite her enthusiasm for this new healthful way of eating, Hesse did the unthinkable: She reverted (for herself only) to what she calls edible San Diego

½ cup sliced olives ¼ cup dill pickle, finely diced 2 tablespoons dill, divided (prefer fresh but dried is fine) 3 tablespoons mustard, divided ¼-½ cup mayonnaise or olive oil Salt & pepper, optional

Preheat oven to 400°. Mix cauliflower with avocado oil, 1 tablespoon mustard, 1 teaspoon salt, ½ tablespoon dill, 1 tablespoon mayonnaise and a few pinches of fresh cracked black pepper until well coated. Spread cauliflower on a large baking sheet lined with parchment paper and bake for 30 to 40 minutes until cauliflower is tender and lightly browned. Allow cauliflower to cool to room temperature or chill overnight.

Mix in remaining ingredients and chill or rest on countertop for 30 minutes before serving. Refrigerate leftovers for up to 4 days. It keeps getting better with age.

“I was conventional before [the vegan diet].

I considered healthy eating to be SlimFast, yogurt and Diet Coke. Once I removed manufactured foods from my diet, I really noticed a positive effect on my health. I just felt so much better!” she says, gratefully.

Even more gratifying, Hesse noticed beneficial changes in her son, a 10-year-old with autism. “As soon as I cleaned up his diet and removed manufactured foods, I saw a big change in him,” she says.

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4 scallions, thinly sliced

March-April 2016

“ I’m a lifestyle designer, so I really want to influence change and help people understand the impact of the environment on our health.” “a standard American diet for about a year” to compare her experiences. The upshot?

“I just didn’t feel good when I was eating manufactured foods,” she says.

Her two-year experiment ignited her career as a personal chef specializing in meal planning for people with food restrictions and sensitivities. Although Hesse concedes

she’s not a certified nutritionist, she does offer dietary consultations upon request to “help people examine what they’re eating [because] food is such an emotionally charged thing in our lives.”

For both her clients and herself, Hesse adheres to a few cooking rules: use the least-processed foods available; use organic, locally sourced produce whenever possible; eat lots of vegetables; use high-quality oils such as avocado, coconut and olive; use unrefined sugars or sweeteners; and pink salts that contain essential minerals. If you eat meat, then make it sustainably ☛

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Roasted Beet Sandwich with Cashew Cream Although I use gluten-free bread, you can use any toasted bread of your choice.

I use Majestic Garlic spread, which is available at many area farmers’ markets, Whole Foods and Windmill Farms. You can use a garlic aioli as a substitute.

Roasted Beet Sandwich Toasted bread of choice Beets 12 to 16 ounces should be good for a few sandwiches 1-2 tablespoons coconut oil Butter lettuce leaves Majestic Garlic spread Pink salt, to taste

sourced and organic whenever possible.

Hesse acknowledges that cooking has been a venue for her to educate and engage people about sustainable lifestyle choices.

But she’s ready to broaden her approach.

“I’m a lifestyle designer, so I really want to influence change and help people understand the impact of the environment on our health,” she says. That’s why she volunteers for the La Mesa Environmental Sustainability Commission helping remove glyphosate 10

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To roast beets, preheat oven to 400°.

Scrub the skin and pat dry. Rub with coconut oil, add a pinch of salt and wrap in foil. Bake for 40 to 45 minutes, or until beets are tender. (Large beets may take longer.) Let beets cool enough to handle; the skins should rub right off. At this point, you can refrigerate overnight, which I prefer, or begin making the sandwiches.

Maria’s Mom’s Cashew Cream

Thinly slice beets with a mandoline or by hand up to ⅛ inch thick.

½ tablespoon sea salt or pink salt*

Spread Majestic Garlic spread on toast, generously layer beets adding a little salt and pepper to each layer, then top with butter lettuce. Serve with a dipping side of cashew cream.

herbicides from the environment and has begun tapping the real estate market.

“We have a housing crisis in this city,” she says. “I’d like to see properties that are more affordable and sustainable for people who actually need them.”

She adds, “One day I’d like to develop a merchandise lifestyle brand that would reflect my philosophy.”

Watch out, Martha.

I make this fresh almost weekly and eat it liberally on almost everything! Nutritional yeast is available at health food stores and speciality natural foods stores.

1 ½ cups raw cashews 1 ½ cups water 1 tablespoon nutritional yeast Place all ingredients in a blender or food processor and let soak for 30 minutes.

Blend for up to 3 minutes, or until it’s smooth and creamy. Keep leftovers refrigerated. *I prefer my cashew cream salty and with the cheesy taste that nutritional yeast gives it. You can adjust the amount of nutritional yeast and salt to your liking.

For more information or to contact Hesse, visit About.me/maria.hesse

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Susan Russo is a freelance food, travel and lifestyle writer and author of two cookbooks: The Encyclopedia of Sandwiches and Recipes Every Man Should Know. She writes a monthly Get Fresh! column for the San Diego Union-Tribune and has contributed to many local and national publications including NPR.org and Cooking Light. Connect with her on Twitter at @Susan_Russo or email her at susancrusso@gmail.com.

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{Grow It}

S

ince the trend of farm-to-table dining is now mainstream, who better to offer gardening tips to home gardeners than restaurateurs who tend the soil for their eateries? So, we asked Trish Watlington, Davin Waite and Supannee House to give us the benefit of their experience.

Trish Watlington of The Red Door and The Wellington Step into Trish Watlington’s half-acre garden in Mt. Helix and you enter the source of many of the ingredients included on the menu of her Mission Hills restaurants. Her garden has been in operation since 2011. “The idea was to reduce the carbon footprint since we grow what we use and have control over what we put on the menu,” she explained.

1 Don’t overplant. The temptation, even in raised beds, is to plant as much as you can squeeze in. Instead, leave space and thin out the plants as they grow. You’ll get a better harvest and it allows more air to circulate around the plants, which reduces the chance of infestation by insects and disease.

2 Picking root vegetables is an art. You have to watch for clues for when they’re ready to harvest. Look at how thick or fat the base of the top is—how many fronds are coming out. You’ll see a difference between each plant—thicker means more mature. Wiggle your finger under the soil around the carrot or turnip or other root vegetable to get a sense of how deeply in the ground they are and their size. If it’s the size you want, it’s time to pick.

3 Plant mustard after a tomato harvest.

Mustard greens are a cold-season cover crop. It grows super fast and is a great green manure. In fact, it’s often grown and dug back into the soil to give back nutrients like nitrogen and gives off a gas that repels root knot nematodes. These can attach to tomato roots and prevent them from absorbing the nutrients they need.

Restaurant Gardeners Spill the Beans 12

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Photo: Chris Rov Costa

By Caron Golden

Davin Waite of Wrench & Rodent Seabasstropub Waite originally had a larger offsite garden but, over time, he started planting smaller specialty items onsite at his Oceanside sushi restaurant. The crops include heirloom mustard greens, African basil, shiso, kale, chard, lemongrass, wasabi arugula and

1 Realize that nature is boss. When the caterpillars want to take over, they do.

Waite hunts them at night and takes them to the alley to avoid killing them.

2 Don’t try to grow what won’t grow well under your garden’s specific conditions.

And take advantage of what grows well to let it self-seed. After harvesting plants, keep watering the soil to see what sprouts up.

3 Amend your soil. Waite says fish emulsion is a “rad fertilizer.” He also uses the ash from organic wood chips resulting from smoking ingredients to balance the soil’s acidity.

Supannee House of Supannee House of Thai House oversees two gardens. One, hosted at a friend’s house in Point Loma, is a steep terraced garden with spectacular bay views. The other, at her sister’s house in El Cajon, features raised beds and a hothouse.

Her sister, Wan Chant, is the Point Loma restaurant’s chef. House was raised on a rice farm in Thailand and her efforts enable her to grow up to 30% of the restaurant’s produce—everything from kaffir limes and Japanese eggplants to Chinese broccoli, chilies and multiple basil varieties.

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1 Between seasons, dig deep and turn over the soil. Work in compost and let the soil rest at least a month before planting a new crop.

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Award-winning freelance writer Caron Golden is the author of the blog San Diego Foodstuff and Edible San Diego’s blog Close to the Source. She appears frequently on radio, and has contributed to Saveur, Sunset, Culinate, Riviera, the San Diego U-T, the Los Angeles Times and many other publications.

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2 Save your seeds. Let some of the plants in your crop go to seed so you can harvest them and start a little seed nursery indoors in good sun.

3 Grow companion plants to minimize watering. House grows tomatoes with lettuce, for example, because tomatoes need a lot of water and lettuce leaves will shade the soil and keep it from drying out, while the taller tomato plants will shade the lettuce to keep it from burning.

• Irrigation

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Photo: Chris Rov Costa

The Perfect Storm

By Amy Finley

B

etween El Niño and San Diego’s worsening drought, yesterday was the time to start rainwater collection. If you haven’t started yet, here’s what you need to know.

During a downpour, rainwater rushes down Federal Boulevard in Lemon Grove, nearly swamping the driveway of San Diego Drums & Totes (SDDrums.com), purveyor of rain barrels and containers for many other uses. And according to Starr Skinner, who founded the now-booming business in 2009, big rain events bring similar torrents of new customers.

“The drought just hit the mainstream media this year,” says Skinner, who also has a second Drums & Totes location in San Marcos. “It changed everything. Our sales grew exponentially.”

Facing drought and mandatory water restrictions, this El Niño has felt like a godsend to San Diegans who have been sacrificing their thirsty garden landscapes. But according to Skinner, even a year of average rainfall presents a water boon—if you’re equipped to collect on it.

“The common thing in San Diego, is people say, ‘Oh, we don’t get enough rain to warrant putting in barrels,’” says Skinner, a long-term water collector himself, who is designing an elaborate new system for his own 2,000-square-foot home. “But our average rainfall is 10–12 inches.” Based on roof square footage and an 14

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average number of downspouts, a two-story home like Skinner’s, with about 800 square feet of roof, can collect upwards of 5,000 gallons of rainwater in a year with just that average rainfall. During an El Niño, the number can climb significantly higher.

Skinner instructs homeowners to calculate their own home’s collection potential, pointing them toward Appropedia’s rainwater collection calculator (Pequals.com/rain), which uses aerial GoogleMaps data to pinpoint an address, assess the home’s roofline and determine, on average, how many gallons of rainwater could be collected at that address annually.

The results can be surprising, generally in the thousands of gallons.

According to Skinner, though, most newbie rainwater collectors he encounters start with just a basic 58-gallon kit, which he advertises as “Free,” based on the Metropolitan Water District of Southern California’s (SoCalWaterSmart.com) one-time residential rebate, which pays $75 per barrel, for up to four barrels per household.

Drums & Totes sells a basic kit—which includes the 58-gallon barrel and all the accessories required to divert rainwater from downspouts—for $75. “You’re out the door for just the tax,” he says.

The City of San Diego also offers a one-time rebate of up to $400, but Skinner says that rebate is much more complicated.

He advises homeowners to max out their SoCal Water Smart rebate, starting with at least four basic kits. “Otherwise, once it rains and they see how fast they fill a single 58-gallon barrel, they’re back here again for more. But you can only get the rebate one time.”

Likewise, homeowners quickly learn that even 200-plus gallons of rainwater disperses quickly when you’re facing high temperatures and dry conditions.

“The basic kit is a great introduction, but if you’re serious about saving water and you don’t have large enough tanks, you’re really not making a significant difference,” says Skinner.

The next step up: Graduate to a 275-gallon recycled IBC tote ($140), which Skinner stocks and sources from food manufacturers. There’s more DIY involved in the setup, but it’s basic, and according to Skinner, the totes also qualify for the SoCal Water Smart and City of San Diego rebates. “Buy four—that’s about 1,000 gallons of rainwater—and for under $300 after rebates, you can really make an impact on your water conservation,” he says.

The largest tanks ($800) Drums & Totes carries, manufactured

by Bushman, hold up to 1,320 gallons. In between, there are a variety of other sizes.

As for the downside of rainwater collection, “All you’re using is gravity,” Skinner explains. “You’re not going to get a flow like you get with your hose. So, obviously, you want your barrel higher, and your plants lower. That doesn’t work for everybody.” Before investing in a system, determine your watering needs, where your downspouts are and how you’ll use your collected water. Emptying rainwater into buckets for hand-watering or installing a low-cost pump to increase pressure to a hose are both common solutions.

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And finally, there’s the potential for algae. But that’s a red herring for Skinner. “It’s just algae,” he says. “Some people will never get any.

And if you do, you clean your tank out when it’s empty again.”

His bottom line: “Don’t overthink it.”

D

Amy Finley is the author of How to Eat a Small Country and a frequent contributor to Edible San Diego. She is a member of the Board of Directors of the Berry Good Food Foundation.

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Taking the Pulse of Honeybee Health

By Matt Steiger

We are told that honeybees are in trouble and indeed population numbers nationwide are extremely low. Scientists have been unable to pinpoint an exact cause of the problem: mites, drought, pesticides, ants and the pollination merrygo-round employed by Big Ag have all been named as potential stressors. Many of these problems have existed in isolation for some time, leaving some to believe bees are suffering death by a thousand cuts.

But still, bees abound. Take a short stroll through the garden and you will find a plethora of our favorite pollinators. To the casual observer, they appear healthy and ubiquitous. Is that in contradiction with them being in trouble? Are we in a microbubble of good bee climate? Or have we simply propped up our population with the insurgence of new beekeepers?

Paul Maschka, Wild Willow/Agua Dulce Maschka is a farm instructor and resident beekeeper at Wild Willow Farm. He manages around 20 hives. Maschka is upbeat about the prospects for bees in the county.

“I haven’t seen any of the problems the Big Ag guys have,” he says. He believes that

keeping a smaller number of hives, and watching them closely, is the key to his success. “Locate your hives where you will walk by them occasionally. You can judge a lot about their health just by watching the entrance activity.”

He is also a proponent of propagating feral hives. In his experience, the AfricanEuropean hybrids have proven more drought tolerant and mite resistant, and have steadily become less aggressive. He believes this hybridization, along with

To get a better picture, we took the pulse of the local honeybee population by reaching out to three of San Diego’s best beekeepers.

All three keep numerous hives throughout the county and perform removal and relocation services. Between them, they are intimately familiar with close to 200 hives and get to peek into many more.

Photo: Chris Rov Costa

These three are on the front lines of battle to save bees. They have somewhat different outlooks on bee health, but remarkably similar advice on how to help.

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renewed interest in beekeeping, is helping our local honeybee population.

“In the last 10 years things have started looking really good in my hives, and in the last five, even better.”

But Maschka would like to see people doing more to help. “We’re going to need a whole new palette of plants,” he says. “The majority of bee forage comes from flowering trees. We need low-water, high-nectar-producing trees.” Mashka recommends planting natives, as well as drought tolerant trees and shrubs: manzanita, sage, sumac, acacia, protea and mesquite are among his favorites.

Hilary Kearney, Girl Next Door Honey Kearney runs a host-a-hive business, installing and managing hives in backyards and on rooftops. Most of her hives, over 50 now, are in urban areas. One might expect those to do well, with irrigated landscaping.

But for the most part, she finds large hives are just surviving and small hives are having trouble getting established.

Kearney blames the drought. “It takes a tremendous amount of nectar to make honey. By far the biggest source of food for bees is mature trees. With the drought, lots of people aren’t watering their established trees much—they won’t die, but they won’t produce much nectar either.”

She’s also a vehement opponent of neonicotinoid pesticides, which are systemic pesticides that are taken up by the plant and transported to all the tissues. “They keep saying the science is inconclusive, but that’s because it doesn’t

kill bees outright. It scrambles their brains so they can’t find flowers. The queen gets lazy and confused. It leaves them susceptible to other problems.”

Kearney is hopeful that bees can hang in and eventually recover. Like Maschka, she urges people to grow native, drought tolerant, flowering trees and shrubs. But more simply she asks: “Relocate, don’t exterminate!”

Mark Huerta, Bee Safe Inc. Huerta has been keeping bees in San Diego for nearly 50 years and is a board member of the San Diego Beekeeping Society.

He manages over 100 hives, including some that are leased out for pollination in the northern California almond groves.

Huerta finds that his hives are in decline and he’s trying to figure out why.

he would like to see people to grow more native plants. He also asks, “Consider the bees; don’t kill them. But also consider beekeepers and buy local honey.”

D

Matt Steiger is a physicist, fisherman, home brewer, urban farmer, forager, and wannabe chef. He is always looking for the best produce, fresh fish, great brews, and the perfect cup of coffee. Follow him at thefoodlunatic.com, on twitter @foodlunatic, or contact him directly at steigey @gmail.

Q UESTIONING AUTHORITY FOR 20 YEARS —140 IN DOG YEARS .

“Years ago, we hardly saw any loss,” he says.

“Now for me, and most of the beekeepers I talk to, 15–20% loss each year is pretty typical. That’s hard.” Huerta is at a loss to explain the cause. “We’ve been trucking them around for pollination for 30–50 years, suddenly everyone thinks it’s bad.”

He says he doesn’t see any difference in the loss percentages between the hives he moves and those that stay put.

He has also been experimenting with nomanagement hives.

“This year we set up 20 hives as truly wild—no interference—to test whether they’re actually better off left alone. Only three survived.”

Huerta is unwilling to hazard a guess to what’s going on, saying there’s not enough information. But like the others,

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March-April 2016

Reliable Roots

By Susan Russo Photos by Chris Rov Costa

W

“

hen you actually plant and sow crops, it makes you treat food differently,” says Whisknladle Chef Ben Bechelli. “You have a lot more respect for the food and for the people who produce it; you understand that it takes backbreaking work, and you think more about trying to not waste anything.”

“ There is a lot of talk about restaurants being farm-to-table, and not all are. We wanted to take the concept one step further by growing our own produce. This is as authentic as it can get.”

Bechelli is just one of many chefs and servers who volunteer their time at a recently installed garden operated by the Whisknladle Hospitality Group, which owns five restaurants in San Diego. When Whisknladle partnered with Milagro Farms Winery in Ramona in late 2014 they envisioned building a garden that could produce high-quality organic produce to use in their restaurants. One year in, that vision is becoming a reality.

Before any shovel hit dirt, Gabriel Mauser, a partner at Whisknladle, and his wife, Bonnie, met with Ari Tenenbaum and Jeff Robbins, co-owners of Revolution Landscape in Miramar.

Leaders in sustainable and organic landscaping, Tenenbaum and Robbins have over a decade of experience designing and

cultivating both small- and large-scale gardens throughout San Diego County. Their collaboration with the Mausers has led to a thriving 100% organic, ¾-acre garden that produces an essential part of the produce for their five restaurants.

The La Jolla restaurant, Whisknladle, which opened in 2008, was a trend-setter in the nascent farm-to-table movement. Today, “farm-to-table” suffers from overuse and sometimes misuse.

Once again, Whisknladle is trying to change that perception. Mauser says, “There is a lot of talk about restaurants being farm-to-table, and not all are. We wanted to take the concept one step further by growing our own produce. This is as authentic as it can get.”

This authenticity is the result of careful planning. “I feel like many people jump into starting a farm without a plan, which ultimately results in hardship,” says Tenenbaum. “With this project we spent a lot of time developing a plan that would achieve their goals while minimizing risk of losses, and so far the planning has really paid off.”

☛

Above: Bonnie Mauser works in the Whisknladle garden.

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Indeed, Tenenbaum says they spent several months working “very closely with the restaurant team to figure out which types of vegetables were going to be the best for them to grow, how much they should expect to yield, and laying out a road map for farm management.”

Robbins explains the delicate balancing act of growing what a chef wants and what is actually feasible: “We have to consider what is possible in terms of the type of soil we have, which crops are low risk, which are low maintenance and high value and which are easy to harvest.” Ultimately, they designed a plan for four to six seasonal rotating crops with planting and harvest schedules so the chefs could plan accordingly.

When you have committed partners on both sides, the balancing act can be beautiful. According to Bonnie Mauser, Tenenbaum and Robbins were excellent teachers: “They gave us a long-term plan with specific timelines that told us exactly what we had to do to become self-sufficient after one year. They gave us confidence that we could actually do this on our own.”

The Mausers’ confidence grew after the first harvest. To ensure accuracy they weighed the first year’s harvested produce, which turned out to be very close to their projected yields. Robbins called it “a huge success.” Gabriel Mauser added, “we were really happy with how everything turned out.”

Plant Your Work, Work Your Plants Such positive outcomes are the result of meticulous planning.

Tenenbaum and Robbins have created a comprehensive guidebook for restaurateurs considering creating their own gardens. “We’ve produced this guide from 10 years of experience in San Diego,” says Robbins. “We know what’s proven to grow well in the San Diego climate, and we know about diseases, pests and weather conditions that can affect the crops.”

They also know that completely organic gardens are both more difficult and expensive to maintain and therefore take precautions to minimize loss such as planting conventional crops, which pose a lower risk to infestations, along with higher-risk heirloom crops.

“It’s really important to have a mix in an organic system that has no herbicides, pesticides or fertilizers,” says Robbins.

They also plant crops in stages to mitigate risks from pests and adverse weather conditions. “That way, if a crop were to become infested with pests, it wouldn’t be completely wiped out. The later plantings could survive,” explains Robbins.

As for watering, Robbins says, “every single bed has its own on and off valve for water. That is just not something you’re gonna get from most farmers.” He estimates that they use 50,000 gallons a day on the whole property, which includes 30 acres of grapevines, and that it “probably uses half the water of a normal farm this size.” He adds that the organic soil they use “holds water particularly well.”

Organic gardening also requires vigilance. “Worms or locusts can eat an entire tomato plant in a day,” says Robbins, “so it’s important that someone is keeping an eye on it every day.”

Currently, the Mausers do much of the work without pay, but 20

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March-April 2016

Top to bottom: Revolution Landscape’s Jeff Robbins, Chef Ben Bechelli, Whisknladle partner Gabriel Mauser.

Gabriel Mauser says they will eventually have to hire people, which will mean higher labor costs.

“That’s why organic food is so expensive,” says Robbins. “It requires hyper management.”

So, is all this “hyper management” worth it? “Our [return on investment] is really difficult to quantify,” says Gabriel Mauser, “but we believe in our mission and we believe that in the long run, it will be financially sustainable.”

“ Many of our servers actually work on the farm and are passionate about it,” says Gabriel Mauser.

“When they serve produce that they picked, it’s easy for them to sell it to consumers. It’s honest and profitable.” ~Gabriel Mauser Crunching Vegetables Helps Crunch Numbers He shares some numbers from their first year: The crops provided 4% of the produce used at all five restaurants, which was more than they originally projected. Both he and Robbins explain that it’s impractical for a small restaurant garden to provide 100% of the produce that is needed. However, they note that of crops they did grow, they constituted 100% of that item on the menus. In that way, even a small amount of organically, locally sourced produce elevates the tired “farm-to-table” appellation to more meaningful levels.

When I ask if this labor-intensive produce comes at a higher cost to consumers, Bonnie Mauser replies, “We haven’t raised our prices so far.” Gabriel Mauser adds, “we haven’t passed our costs on to guests, but we’re hoping over time that the farm is more financially sustainable. Through [public relations] and marketing, and through our servers who are knowledgeable about the farm, we expect a return on our investments.”

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In fact, the Mausers share many anecdotal examples of their return on investment from their chefs and servers who volunteer their time at the garden. “Many of our servers actually work on the farm and are passionate about it,” says Gabriel Mauser.

“When they serve produce that they picked, it’s easy for them to sell it to consumers. It’s honest and profitable.”

It’s too early in the process to crunch hard numbers, but Gabriel Mauser is optimistic. “Our primary return on investment is PR and marketing. It’s the servers selling it, it’s the marketing about the restaurants, it’s about being a great company to work for. It aligns with our culture as a company and ultimately, that has to come back and be profitable.”

Susan Russo is a freelance food, travel and lifestyle writer and author of two cookbooks: The Encyclopedia of Sandwiches and Recipes Every Man Should Know. She writes a monthly Get Fresh! column for the San Diego Union-Tribune and has contributed to many local and national publications including NPR. org and Cooking Light. Connect with her on Twitter at @Susan_Russo or email her at susancrusso@gmail.com.

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ArtFarm: A Cultural Oasis in the Local Desert Photo courtesy of Borrego Art Institute

By Vincent Rossi

A

Kesling’s Kitchen will be run by Chef Tom Hildebrandt, a former executive chef at La Casa del Zorro Resort with over 20 years experience in the restaurant industry. He visualizes Kesling’s Kitchen as “a quickcasual lunch/dinner restaurant offering Mediterranean cuisine,” centered around a custom wood-fired oven.

n oasis of art has been blossoming in the Anza-Borrego Desert since 2003, when a local artist and a retired businessman collaborated to found the Borrego Art Institute (BAI).

After opening to the public in 2005, the Institute moved in 2013 to a restored 8,000-square-foot former office building designed by William Kesling, noted practitioner of mid-century architecture.

“My main philosophy is to use organic whenever possible,” Hildebrandt said, “and sourced locally when possible with the majority of our menu items made in house.”

In these expanded quarters, BAI has flourished as a nonprofit art and cultural center, which now is expanding its horizons again with the ArtFarm project.

A new restaurant will utilize fresh local produce from a two-acre farm, all on the institute’s campus.

He is coordinating the restaurant’s needs with the volunteer team of ArtFarm planners and planters. The design and strategic plan for the farm was drawn up by Brianna Fordem, who volunteers her time while working a day job with the Anza-Borrego Foundation.

Work began this past October inside the institute building for Kesling’s Kitchen, the restaurant named in honor of the institute’s architect. In November, raised planter beds and a drip irrigation system were installed outside.

“The first phase of ArtFarm includes grading and fencing, building raised planters and installing wash tables, compost bins and storage facilities,” said BAI Board President Jim Wermers. “Future plans include greenhouses, fruit trees, flowers and a pavilion for classes and events.”

Fordem has an MBA in organization and environmental sustainability and farming certificates in permaculture and biodynamic farming. She’s helped design and construct a number of urban farms, including the gardens at the New Children’s Museum in downtown San Diego.

She’s glad to lend her experience and education but emphasized that ArtFarm was “a community effort. We had to look to the community for the mental and physical labor.”

“We’re planning to start with lettuces, greens and herbs,” said Marsha Boring, one of the planting team leaders. “They’re the first things we can have ready for the restaurant.”

Hildebrandt agreed that he could probably just expect lettuces and greens from the farm at first, relying on other local sources for the rest of his needs. But he shares the goal of ultimately relying on the ArtFarm for much of his produce. “As soon as they are able to provide, we will buy from them. It will be like having a garden in our backyard that supplies the restaurant, which is very exciting, and not to mention convenient.”

D

To volunteer for the ArtFarm or other institute programs, visit: BorregoArtInstitute.org/Volunteer 760-767-5152 Freelance writer Vincent Rossi has been a contributor to Edible San Diego since 2008. He is the author of three books on San Diego County history and writes a weekly blog, The San Diego History Seeker. His special interests are history, politics, and culture, with a special appreciation of the interrelationship between culture and food.

With his wife Peggy, a professional genealogist, Vincent co-owns StorySeekers, a research and publishing company for family history, memoir and historical books.

March-April 2016

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By Caron Golden

Photos courtesy of Kitchens for Good

Kitchens for Good Is Cooking Up Change

M

ost social service organizations have a single focus, but Kitchens for Good is an intriguing matrix of distinct yet interconnected missions—job training, reducing food waste, feeding the hungry and social enterprise.

produce and other goods Kitchens for Good purchases are locally sourced—but for various reasons don’t make it to market. Perhaps the fruit is too small or too large or the vegetables a little too ripe or there’s more produce than buyers.

The organization, founded in 2014 by Chuck Samuelson, Stone “This creates an added revenue stream for wholesalers and farmers Brewing Company’s former senior manager for food services, plus it reduces waste,” Samuelson explained. “It’s about using our initially was conceived on a much smaller scale. Two years ago, food smarter.”

Samuelson told me he was going to open a kitchen to turn excess That’s not the only cause. While Kitchens for Good Catering and/or damaged food into shelf-stable products for Feeding America takes on a variety of for-profit gigs, it is also the supplier of and to sell at farmers’ markets and online to generate revenue. contract meals for senior centers and Originally called Phoenix Foods The team started with the catering component so nonprofits and expects to prepare USA, the long-term plan was 30,000 healthy meals for hungry to include an incubator kitchen it could raise funds for its social programs. It is families in San Diego this year. facility, job training and catering. now the in-house caterer at the Jacobs Center for In its first year, Kitchens for Good Well, things changed fast.

Neighborhood Innovation. Think of it as “catering Catering generated 75% of the Samuelson’s modest plan leapt organization’s total annual budget and directly into the long-term plan, with a cause,” Samuelson said. covered its overhead costs. Samuelson and was renamed Kitchens for said he expects that, through social Good. Armed with the expertise of Executive Director Jennifer enterprise, Kitchens for Good will grow to become totally selfGilmore, formerly of Feeding America San Diego, and Director sufficient within four years. The profits are reinvested into its social of Programs Aviva Paley, who worked as a food justice fellow programs and will pay livable wages to its culinary graduates. at the Leichtag Foundation, Samuelson—now the nonprofit’s president—launched a more ambitious holistic organization In January, Kitchens for Good launched its pilot 13-week culinary that melds workforce training, catering and sustainable food job training program at the Jacobs Center. It’s designed for people 18 production into an intriguing circle for good. and older with barriers to employment—youth aging out of foster care or people who were formerly incarcerated, for example. The The team started with the catering component so it could raise program, which is free to the students, teaches both fundamental funds for its social programs. It is now the in-house caterer at culinary skills, including knife skills and fish fabrication, and what the Jacobs Center for Neighborhood Innovation. Think of it as Above left to right: Appetiizers for catered event, Kitchens for Good “catering with a cause,” Samuelson said. Catering supports local culinary students Ja’mount Bradley (left) and Julio Mino (right), housefarms and the job training program it has just launched. The made marmalade.

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Samuelson called “soft skills,” like anger management, resume writing and professional social interaction. As part of the program, Paley has hired a career coach with extensive case management experience to help the students learn how to overcome issues that have held them back so they can be successful in the workplace.

Students will graduate with ServSafe certification and job placement assistance. The first class has 10 students but Samuelson expects to train 80 unemployed men and women a year.

Which brings us to the third component—employment. In two years, the organization has grown from two to 30 employees, according to Paley. With the first graduating class from the culinary training program, that number will grow. Job placement assistance includes the opportunity to work at the organization’s catering arm under chefs Darren Street and Colin Ohl. “We recognize that not all students will be able to transition immediately to the high-stress environment in traditional restaurant kitchens,” said Gilmore. “So this is a gateway into full employment.”

During the training program, students will also be exposed to the entire food industry, she added. They want students to understand that the industry offers opportunities for careers that may not be in the kitchen, such as food styling, farming and nutrition.

“We’re not training them just to be cooks, but also to be health and nutrition advocates,” added Paley. “We’re providing a broader framework for students.”

Even though the culinary training program just launched, Gilmore already is looking at ways to expand into other communities in the San Diego region. “There are so many underutilized kitchens,” she said. “But first we’re engaged in proof of concept.”

For Samuelson, the bottom line is that you don’t set out to change the world, you give people the opportunity to change their lives for the better. “And that also changes families and communities,” he said. “That’s a worthy thing to be involved with.

And that’s how you change the world.”

Award-winning freelance writer Caron Golden is the author of the blog San Diego Foodstuff and Edible San Diego’s blog Close to the Source. She appears frequently on radio, and has contributed to Saveur, Sunset, Culinate, Riviera, the San Diego U-T, the Los Angeles Times and many other publications.

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By Lauren Mahan

Here are some of the various products available at SPV Soils:

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ocated just south of the San Diego Zoo Safari Park, the Frank Konyn Dairy has been a San Pasqual Valley landmark since the mid ’60s, supplying neighboring farmers and home gardeners with a free source of cow manure to enhance the quality of the soil being used to grow local produce. But it wasn’t until 2007 that this stewardship was taken to a new level with the creation of San Pasqual Valley Soils, an on-site producer of a wide variety of topquality soils, compost and mulches.

“We’ve earned a reputation for supplying only the highest quality soils and mulches to local organic farmers and landscape professionals,” says SPV Soils Sales and Operations VP Chuck Voelker. “Our compost is OMRI (Organic Materials Review Institute)-listed organic and we never use biosolids.” According to Voelker, “biosolids” is code for sewage sludge from cities that’s been dehydrated and mixed into commercially available material that is allowed by the EPA to be called compost.

Today SPV Soils is the provider of choice to some of the biggest names in local, organic farming, including Be Wise Ranch, JR Organics, The Golden Door, Mellano and Morning Star Ranch. In 26

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March-April 2016

addition to large-volume orders, which are usually shipped to the site via trailer or truck, they are able to accommodate orders from smaller companies and independent landscapers, provided you have a pickup and are willing to make the trip.

Fundamental to the company’s ability to provide clean, natural mulch is its Greens Waste Recycling program, which began in 2007 and now processes over 400 tons of tree and landscape trimmings per month.

“We are the responsible choice for many of San Diego’s big-name landscapers and tree trimmers,” adds Voelker, “because they understand the importance of keeping organics out of the landfill in order to maintain the health of our native soil.

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To request a free brochure—“It’s Time to Brag About Your Dirt”—contact: Info@SPVSoils.com For sales please contact: Rick Sarver, Sales Manager San Pasqual Valley Soils 16111 Old Milky Way Escondido, CA 92027 760-644-3404 Above: San Pasqual Valley Soils Chuck Voelker

Organic Dairy Compost: A humus-rich, natural soil conditioner approved for use by OMRI in organic agriculture. Uses: • Weed seed and pathogen reduction • Organic soil amendment and conditioner, resulting in added nutrients and minerals and enhanced microbial populations • Improved moisture retention Mulch: A natural, sustainable, wood-based ground cover suitable for a variety of farm, garden and landscaping projects. Uses: • Weed suppression • Improved moisture retention • Soil temperature moderation • Erosion control Topsoil: SPV’s topsoil and garden box mixes are a combination of sandy loam and compost specifically blended for the San Diego region. Uses: • Grading • Improved drainage • New lawns/turf • Garden boxes Additional products: • Planter’s Blend Humic Compost (no manure) • Decomposed granite • Screened fill dirt • Washed concrete sand

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

throughout the U.S. and to CSA subscribers at 42 pick up points throughout San Diego County. 760-746-6006 • bewiseranch.com

BLUE TURTLE PRODUCTIONS FARMERS’ MARKETS

Mira Mesa (Tue, 2:30-6 fall; 2:30-7 spring); State Street Farmers’ Market in Carlsbad Village (Wed, 3-6 fall; 3-7 spring); Kearny Mesa (Fri, 10:30-1:30), and Leucadia (Paul Ecke Central School) (Sun, 10-2). 858-2727054 • leucadia101.com

ESCONDIDO CERTIFIED FARMERS’ MARKET

Find eveything you need here, including meat. Sponsored by the Escondido Arts Partnership. Tues 2:30-6pm year round on Grand Ave. between Juniper and Kalmia. • 760-480-4101 • escondidoarts.org

HILLCREST FARMERS’ MARKET

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

LA JOLLA OPEN AIRE MARKET

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

• 858-454-1699 • lajollamarket.com

LA MESA VILLAGE FARMERS’ MARKET

Friday, 3-6pm fall/winter, 3-7pm spring/ summer. Over 50 vendors in La Mesa Village, corner of Spring St. and University, west of the railroad tracks. • outbackfarm@ sbcglobal.net • 619-249-9395 • cityoflamesa.com

LEUCADIA FARMERS’ MARKET

Sunday, 10-2 at Paul Ecke Central School, 185 Union St. off Vulcan in Leucadia. A big weekend farmers market with just about eveything. Knife sharpening often. • 858272-7054 • leucadia101.com

LIBERTY PUBLIC MARKET

The only 7-day-a-week marketplace showcasing the region’s agricultural bounty and international tastes. Explore exciting culinary creations, organic produce, meats, seafood, cheese, fine wine and craft beer from more than two dozen artisan vendors.

Open 11am-7pm (minimum). 2820 Historic Decatur Rd. 92106 • LibertyPublicMarket.com

NORTH SAN DIEGO / SIKES ADOBE CERTIFIED FARMERS’ MARKET

Sun 10:30-3:30 at the Sikes Adobe Historic Farmstead. Fresh, locally grown fruits, veggies and herbs, eggs, meat, honey, and hot food. Accepts EBT, WIC , credit and debit cards. Located just off I-15 at Via Rancho Pkwy, Escondido • northsdfarmers.com

OCEANSIDE CERTIFIED FARMERS’ MARKET

Thur, 9am-1pm, rain or shine at 300 No. Coast Hwy. Certified fresh, locally grown fruits, veggies and flowers, hot food, baked goods and crafts. • outbackfarm@sbcglobal.net • 619-249-9395 • mainstreetoceanside.com

RANCHO SANTA FE FARMERS’ MARKET

Sun 9:30am–2pm. Lovely morning market in the Fairbanks Ranch area, modeled on the town square concept. Local farmers, artisanal food, fresh flowers, crafters, live music, kids booth and more! 16079 San Dieguito Rd. Rancho Santa Fe 92067 • 619-743-4263 • RanchoSantaFeFarmersMarket.com

SD COUNTY FARM BUREAU FARMERS’ MARKETS

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

{Local Marketplace} …be human fully alive!

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be-Runa.com

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SAN DIEGO MARKETS

Robust farmers’ markets with great selections at Pacific Beach on Bayard btwn Grand & Garnet (Tue, 2-7), North Park (Thur, 3-7), and Little Italy Mercato now on Cedar St. (Sat, 8-2). All accept EBT, PB and NP also accept WIC. Farmers market vendor training, Vendor 101 and 102. • 619-2333901 • sandiegomarkets.com

SANTEE CERTIFIED FARMERS’ MARKET

Wed 3-7 (summer), 3-6 winter, at the Pathways Center, corner of Carlton Hills Blvd and Mast Blvd. Accepts EBT, WIC, credit and debit cards. • 619-449-8427 • santeefarmersmarket.com

SPECIALTY PRODUCE

Freshly picked organic and sustainably sourced produce, much of it local. Great iPhone and Android app with easy-to-use database of over 1200 produce items. Wholesale and retail.

Farmers’Market Bag & Box options. 1929 Hancock Street #150, San Diego • 619-295-3172 • specialtyproduce.com

STATE ST. FARMERS’ MARKET IN CARLSBAD VILLAGE

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

SUNDAY FARMERS’ MARKET AT THE VALLEY FORT

Sun from 10am to 3pm at the Valley Fort, 3757 S. Mission Road, Fallbrook.

Great atmosphere, vendors and music. • vffarmfresh@gmail.com • 760-390-9726 • thevalleyfort.com

San Diego’s first juice & smoothie truck providing fresh, natural, organic & local beverages Visit us at our new store at 3733 Mission Blvd.

Mon.-Fri. 7am-5pm • Sat.-Sun. 8am-5pm VEGAN, PALEO, VEGETARIAN GLUTEN- & DAIRY-FREE

240.246.5126 | www.JuiceWaveSD.com Juicewavesd #JuiceWavesd #Sippinonzenandjuice

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{Local Marketplace}

emuiF kcinimoD RESTAURANTS, FOODIE DESTINATIONS & CATERING A.R. VALENTIEN

Natural Handmade Skincare Therapeutic Essential Oils Balms for Eczema & Psoriasis

10% off your order

with this ad (Pine Tar soap excluded) Two locations to serve you: 13330 Paseo Del Verano Norte, Suite O San Diego, CA 92128 560 Carlsbad Village Drive, Suite 100

Carlsbad, CA 92008

760-805-3904

www.BotanicalsbytheSea.com

Dominick Fiume Real Estate Broker 330 A Street, Ste 4

Experience the art of fine dining in an elegant timbered room overlooking the 18th hole of the Torrey Pines Golf Course.

Market driven and seasonal cuisine. For a really special experience, reserve a seat at the Artisan Table, Thursday nights. 11480 N. Torrey Pines Rd. • 858-453-4420 • lodgetorreypines.com

BURGER LOUNGE

Great tasting hamburgers made from sustainably raised, grassfed beef and other pastured meats. Perfect for health and environmentally conscious diners, vegetarians and salad lovers. Eight locations in San Diego County: Carlsbad, Coronado, Del Mar, Gaslamp, Hillcrest, Kensington, La Jolla, Little Italy, and soon in Del Sur. • burgerlounge.com

CAFÉ MERLOT

Dine from the bounty of their micro farm in the relaxed and beautiful setting of the Rancho Bernardo Winery. They plant, grow and cook every meal to order.

Cooking classes, specialty events, culinary medicine! 13330 Paseo del Verano Norte, Rancho Bernardo, 92128 • 858-592-7785 • cafemerlot.coM

HARNEY SUSHI

Perennial “best sushi” pick of many, Harney also has the most aggressive sustainability program of all Southern California restaurants. Original Old Town location: 3964 Harney Street, San Diego • 619-2953272; Oceanside: 301 Mission Avenue • 760-967-1820 • harneysushi.com

San Diego, Ca 92101

619-543-9500 CalBRE No. 01017892

HEALTHY CREATIONS MEALS

See Artisanal Food & Drink below.

LA COCINA QUE CANTA AT RANCHO LA PUERTA

Award-winning estate-grown wines.

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

MITCH’S SEAFOOD

Casual waterfront dining in the historic fishing neighborhood of Point Loma, serving up locally caught seafood with a view of the bay and the San Diego sportfishing fleet.

1403 Scott Street, San Diego • 619-222-8787 • mitchsseafood.com

PACIFIC TIME

Specialty market and bread bakery with morning and lunch menus and locally sourced veggies, spreads, meats, cheeses, wines and beer on tap. Open Mon-Fri, 7am3pm. 5277 Linda Vista Rd. (Morena area) 92111 • 619-260-8446 • pacifictimesd.com

Most Sat. & Sun. 1–5 or by appointment.

29556 Hwy. 94, Campo campocreekvineyards.com 619-478-5222 • 619-402-8733 30

edible San Diego

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RITUAL KITCHEN & BEER GARDEN

Humanely raised Niman meat, Jidori chicken, sustainable seafood, and locally grown organic vegetables in simple, delicious dishes. Great wine and craft beer menu.

Many vegetables and herbs grown in the patio seating area. 4095 30th Street, San Diego • 619-283-1720 • ritualtavern.com

SOLARE RISTORANTE & LOUNGE

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

STARLITE

Dinner. Cocktails. Late night dining.

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

THE MISSION

Simple, healthy, tasty food with a whimsical edge, artfully presented at an affordable price. Everything from pancakes and sandwiches to modern Chino-Latino cuisine. Open daily 7-3 for breakfast and lunch. Gluten free options, distinctive breads baked daily, beer, wine and HAN cocktails. • 3795 Mission Blvd. 858-4889060 • 2801 University 619-220-8992 • 1250 J St. Downtown 619-232-7662 • theMissionSD.com

THE RED DOOR RESTAURANT AND WINE BAR

A casually elegant neighborhood hangout serving classic American comfort food.

Organic produce from their own ½-acre garden or purchased locally. Sustainably sourced proteins. 741 W. Washington Street, San Diego • 619-295-6000 • thereddoorsd.com

THE ROSE WINE BAR & BOTTLE SHOP

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

THE WELLINGTON STEAK AND MARTINI LOUNGE

An intimate supper club in San Diego’s historic Mission Hills. Organic produce is sourced from their own ½-acre garden.

Live music Wed & Thurs, 7-9pm. 729 W. Washington Street, San Diego • 619-2956001• thewellingtonsd.com

ARTISANAL FOOD & DRINK BE RUNA SEED SALT & SEED SWEET

A handcrafted blend of nine different organic seeds, superfoods, mineral salts and spices, made in small batches. Avaialable at Le Mesa (Fri), Little Italy Mercato (Sat), Rancho Santa Fe and Hillcrest (Sun), and

Leucadia (alt. Sun) farmers’ rekomarkets. rB et•atsE laeR Contact tamara@be-runa.com • be-runa. com/product/seed-salt/ 4 etS ,teertS A 033

ESCOGELATO 10129 aC ,ogeiD naS

EscoGelato’s luscious, super creamy gelato is full of intense flavor and made fresh daily with the highest quality ingredients including fruit sourced from local farmers at the Escondido Farmers Market. 122 2992025 87101• 0760.oN ERBlaC South Kalmia, Escondido, 745-6500 • escogelato.com

0059-345-916

HEALTHY CREATIONS MEALS

Since 2007, San Diego’s premier source for organic, individually customized Takeand-Make MEAL KITS, each designed to fit to your dietary requirements and preferences. Everything is premeasured, sliced, diced and ready for you to cook using their step-by-step instructions.

Pick up in Encinitas, or have delivered. • 760-815-0204 • HealthyCreationsMeals@ gmail.com • HealthyCreations Meals.com

HUMBOLDT CREAMERY

Humboldt Creamery’s certified organic products (milk, ice cream, butter, sour cream, cottage cheese) are the result of more than 85 years of sustainable farming practices, a deep respect for the health and welfare of their cows, and a commitment to quality in everything they do. • humboldtcreamery.com

JUICE WAVE SAN DIEGO

Fresh juices, smoothies, shots and Acai bowls served from a food truck modified to run on propane and a store at 3733 Mission Blvd. San Diego 92109.

Ingredients sourced from local farmers’ markets, and all waste is recycled. • 240-246-5126 • juicewavesd.com

YOGI TEA

Brew, sip and share the love. Yogi Tea is dedicated to sourcing the highest quality ingredients from around the globe so that every delicious cup is rich with flavor and healthful purpose. • yogiproducts.com

GARDEN, LANDSCAPING, FARM & RANCH RESOURCES BARRELS & BRANCHES

“One of San Diego’s top ten nurseries” – San Diego Home/Garden Magazine. A hidden sanctuary, part botanical garden, part retail space and a unique and fresh location for your next meeting or event.

Open 8-5, every day. 1452 Santa Fe Dr. Encinitas 92024 • 760-753-2852 • barrelsandbranches.com

EN CONCORDIA

Fine products for the urban gardener.

Hand crafted garden tools, small batch preserves and organic bath & beauty products, waterwise succulents and plants for pollinators, non-GMO seeds, all natural soils, exceptional books and full leaf teas.

Tue-Sun, 10-5, closed Mondays. 1021 Rosecrans, Point Loma 92106 • 619-6772866 • enconcordia.com

GRANGETTO’S FARM & GARDEN SUPPLY

Your organic headquarters for plant food & nutrients, amendments & mulch, seed & sod, veggies & flowers, garden tools, water storage, irrigation & vineyard supplies, bird feeders & seed, pest & weed control and power tools. A growing database of articles, tips and how-tos on the website. Locations in Encinitas, Fallbrook, Escondido and Valley Center. • Grangettos.com

HAWTHORNE COUNTRY STORE

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

SAN PASQUAL VALLEY SOILS

Topsoil (specially blended for growing in San Diego), compost and mulch, ready to use or custom blended to your specifications. OMRI listed organic.

Biosolids NEVER used. 16111 Old Milky Way, San Diego 92027 • 760-6443404 (sales); 760-746-4769 (billing & dispatch)• spvsoils.com

URBAN PLANTATIONS

Design, installation and maintenance of edible landscapes for home owners, restaurants and corporate settings.

Complete orchard care, composting systems, and detailed organic garden care.

They’ll create the garden of your dreams! karen@UrbanPlantations.com • (619) 563-5771 • urbanplantations.com

WILD WILLOW FARM & EDUCATION CENTER

Educating the next generation of farmers, gardeners and homesteaders. Learn about sustainable farming, permaculture and how to live sustainably. Visit their blog; theartofagriculture.org • wildwillowfarm@ sandiegoroots.org • sandiegoroots.org/farm

GROCERY JIMBO’S . . . NATURALLY

A local, family owned full service grocery that provides the highest quality organic and natural foods at reasonable prices.

Jimbo’s is committed to supporting organic growing practices and local farmers. Five locations: Horton Plaza, 4S Ranch, Escondido, Carlsbad and Carmel Valley. • jimbos.com

HEALTH & BEAUTY BASTYR UNIVERSITY CLINIC

Alternative care that considers every aspect of your health – mind, body and spirit. Naturopathic medicine, nutrition, physical medicine, women’s wellness, lifestyle counseling, and now—cooking classes! 4110 Sorrento Valley Blvd. • 858246-9730 • BastyrClinic.org/Heal

BOTANICALS BY THE SEA

Body oils and scrubs, essential oils & aromatherapy, soaps & bath balms, face trios & more. Online and two retail locations: 13330 Paseo del Verano Norte, Suite O, at Rancho Bernardo Winery; 560 Carlsbad Village Drive, Suite 100. • 760-805-3904 • botanicalsbythesea.com

UBUNTU HAIR STUDIO

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

MEAT DA-LE RANCH

Sustainably raised USDA inspected meats by the cut and CSA. Beef, pork and lamb sides & cuts, chicken, turkey, duck, rabbit, quali, pheasant & bison. Free range eggs.

No hormones, steroids, incremental antibiotics, GMO/soy. Find at SD, Riverside and Orange County farmers’ markets, or at farm by appointment. Farm tours/ internships available. • da-le-ranch.com • dave@da-le-ranch.com

THE HEART AND TROTTER

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

ORGANIZATIONS FEEDING AMERICA SAN DIEGO

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

SAN DIEGO COUNTY FARM BUREAU

DEXTER’S DELI

Suppliers of all natural diet and supplements for dogs and cats, including fresh raw foods and selected natural dry and canned foods. Human-grade and chemical free. Two locations, 2508 El Camino Real, Carlsbad, 760-720-7507; and 1229 Camino Del Mar, Del Mar • 858-7923707 • dextersdeli.com

REAL ESTATE, CONTRACTING, HOMES AUBERGE AT DEL SUR

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

MIKE MAHAN, GENERAL CONTRACTOR

Indoor and outdoor kitchen design and construction by Michael Mahan since 1980. License #395296.. • 760-749-1505 • mmahan.com

URBAN DWELLINGS REAL ESTATE

Dominick Fiume, Real Estate Broker, provides exceptional customer service with specialized knowledge of urban San Diego.

CalBRE No. 01017892 330 A Street, Ste 4, San Diego 92101 909 W. • 619-543-9500

RESTAURANT SUPPLIES SPECIALTY PRODUCE

Freshly picked, organic and sustainably sourced produce, much of it local, from over a dozen farms each week. Great app for iPhone and Android with easy-to-use database of over 1200 produce items. Wholesale and retail. Farmers’ Market Bag & Box options.

1929 Hancock Street #150, San Diego • 619295-3172 • specialtyproduce.com

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

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BASTYR UNIVERSITY

California’s only fully accredited naturopathic medical school offers Doctor of Naturopathic Medicine (ND) program and a masters program in nutrition and wellness. Now offering cooking classes! 4106 Sorrento Valley Blvd., San Diego, CA 92121 • 858-246-9700 • bastyr.edu/california.com

SLOW FOOD

Bustling wholesale and retail seafood market in a working warehouse with fresh sustainably harvested seafood, much of it from local waters. Fri and Sat cooking demos.

M-F, 8-3; Sat, 8-2. 5202 Lovelock St., San Diego • 619-297-9797 • catalinaop.com

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SCHOOLS

Leading advocate for the farm community.

Promotes economic viability of agriculture balanced with good stewardship of natural resources. Membership open to all, helps your local farmers and has many benefits. SDCFB sponsors four farmers’ markets: College Avenue, Wed, 2-6; Linda Vista, Thur, 2-7; City Heights, Sat, 9-1; and San Marcos, Sun, 10-2. • 760-745-3023 • sdfarmsbureau.org Supporting good food in San Diego and Riverside counties since 2001.

Join the growing national movement to reclaim and preserve good food and food traditions. Slow Food Urban San Diego and Temecula Valley Slow Food. • slowfoodurbansandiego.org • temeculavalleyslowfood.org

{Local Marketplace}

PET CARE

SEAFOOD CATALINA OFFSHORE PRODUCTS

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{Local Marketplace}

WINE & SPIRITS CAMPO CREEK VINEYARDS

Celebrating Our 10th Anniversary!

Family owned and operated vineyard since 2003, making estate wines since 2012. Specializing in Cabernet Sauvignon, Merlot, Syrah and Viognier. Tasting room open Sat & Sun, 1-5. Schedule a tour: bill@ campocreekvineyards.com. 29556 Hwy 94, Campo, CA 91906 • 619478-2820 • campocreekvineyards.com

Cafe Merlot invites you on a culinary journey at the Historic Bernardo Winery!

Subscribe!

CHUPAROSA VINEYARDS

100% estate grown zinfandel, sangiovese, cabernet franc and malbec.

Picnic on the patio overlooking the vines or warm up by the fireplace this winter inside the new tasting room! Open Sat & Sun 11-5pm. 910 Gem Lane, Ramona, 92065 • 760-788-0059 • chuparosavineyards.com

COOKING CLASSES BUY 1 , GET 1 FREE CALIFORNIA HEALTHY CUISINE OFFSITE CATERING • TEAM BUILDING

EDWARDS VINEYARD & CELLARS

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

KOI ZEN CELLARS

Taste wine,buy wine by the glass, bottle, case & barrel, become a virtual winemaker or master blender, host meetings and meetups, art shows, fundraisers and take classes. 12225 World Trade Dr., Suite P, San Diego 92128.

Open Wed & Thur, 2-8pm; Fri, 2-9; Sat, 12-9; Sun, 12-6. Open Mon & Tue for private events only. Wine Clubs • 858-381-2675 • koizencellars.com

13330 Paseo del Verano Norte San Diego, CA 92128 858.592.7785 • www.cafemerlot.com

262 E. Grand Ave, Escondido

RAMONA RANCH WINERY

escondidofarmersmarket@yahoo.com

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

STEHLEON VINEYARDS

From the grapes to the winemaker, Stehleon Vineyards is San Diego grown. Stehleon wines blend four generations of agricultural heritage with local product and talent. Tasting room and winery: 298 Enterprise St, Suite D, Escondido • 760-741-1246 • StehleonVineyards.com

VESPER VINEYARDS

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

Six great issues a year!

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

1 year $33 2 years $54

WOOF’N ROSE WINERY

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

Award winning red wines made from 100% Ramona Valley American Vitacultural Area (AVA) grapes, mostly estate grown. Try their flagship wine, Estate Cabernet Franc. Open 11–5 Sat. and Sun. and by appointment.

Call ahead to allow them to give you good directions and to confirm availability. • 760-788-4818 • woofnrose.com

Come t o

ShOp.

Stay for

Lunch !

3 years $72 Subscribe on line at ediblesandiego.com or send your information (name, street address, city, state and zip code) and check made payable to Edible San Diego to

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

at the Valley Fort

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

Open Everyevery Sunday 10am to 3pm Open Sunday Open Every Sunday 10am to 3pm 10 am to 3pm vendor info: Jeanniehathaway2011@gmail.com or 760-390-9726

3757 SouthforMission Road Fallbrook CA 92028 more info email: vffarmfresh@gmail.com for more info email: vffarmfresh@gmail.com Open Sunday 10am to 3pm for Every info email vffarmfresh@gmail.com Follow us on Facebook: Valley Fort Sunday Farmers Market

vendorVendors info: Jeanniehathaway2011@gmail.com or 760-390-9726 contact Amanda Atwood at for more info email: vffarmfresh@gmail.com alove.atwood@att.net or 619-417-8334 FollowJeanniehathaway2011@gmail.com us on Facebook: Valley Fort Sunday Farmers Market vendor info: or 760-390-9726 Valley Fort Sunday Farmers Market

Follow us on Facebook: Valley Fort Sunday Farmers Market

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

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

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

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

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

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

Otay Ranch–Chula Vista

Santee *# Carlton Hills Blvd. & Mast Blvd.

3–7 pm (winter 3–6 pm) 619-449-8427

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

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

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

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

Imperial Beach *#

THURSDAY

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

Carmel Valley

Kearny Mesa

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

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

El Cajon #

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

La Mesa Village * Corner of Spring St. & University 2–6 pm 619-249-9395

2015 Birch Rd. and Eastlake Blvd.

4–8 pm (4–7 pm winter) 619-279-0032

Prescott Promenade on East Main Btw Magnolia & Claydelle Aves.

3–7 pm, year round 619-641-7510 x-277

Rancho Bernardo Winery

Pacific Beach Tuesday *#

Horton Square San Diego

SATURDAY

Bayard & Garnet 2–7 pm 619-233-3901

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

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

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

People’s Produce Night Market 1655 Euclid Ave. 5-8 pm 619-262-2022

225 Broadway & Broadway Circle 11 am – 3 pm 760-741-3763

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

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

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

SDSU Campanile Walkway btw Hepner Hall & Love Library 10 am–3 pm (Sept to June) www.clube3.org

UTC #

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

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

Del Mar 1050 Camino Del Mar 1–4 pm 858-465-0013

Escondido Saturday 110 N. Kalmia St. 760-715-3363, 619-838-8020

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

Lemon Grove *# On hiatus Broadway & Lemon Grove Ave. 619-289-5535

Little Italy Mercato #

Murrieta *

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

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

Pacific Beach 4150 Mission Blvd.

8 am–noon 760-741-3763

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

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

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

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

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

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

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

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

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

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

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

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

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

Valley Fort Sunday 3757 South Mission Rd., Fallbrook 10 am–3 pm 951-695-0045 * Market vendors accept WIC (Women, Infants, Children Farmers’ Market checks) # Market vendors accept EBT (Electronic Benefit Transfer) ! Currently only City Heights accepts WIC Farmers’ Market Checks and the WIC Fruit and Vegetable Checks.

All San Diego County markets listed except Rincon, SDSU, Seeds @ City and Valley Fort Sunday are certified by the County Agricultural Commissioner. Visit ediblesandiego.com and click on "Local Food” for more complete information and links to farmers’ market websites and social media pages.

7131 Regents Rd. 4–7 pm 619-795-3363

March-April 2016

edible San Diego

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