Edible San Diego Living Sustainably Issue 46 March–April 2018

Share our vision

Some unexpected rain just started to fall as the sun is going down, and I am looking west out my office window after a busy week. Several Edible San Diego team members flew to Nashville, Tennessee recently for the annual national conference of all the Edibles across North America—94 of them in total! The pages you hold in your hands are part of a dynamic, diverse community of readers, contributors, and publishers numbering in the hundreds of thousands, all of whom care deeply about the health and vitality of their local food systems.

Welcome to the March-April issue of Edible San Diego magazine! As part of our 10th anniversary year, we selected the sustainability theme—because Earth Day celebrations take place in April and because it is such a core idea to the conversation we are here to promote. Folks might disagree on the origins, definitions, and implications of the term, but in this issue we present people, practices, and ideas that offer a brighter future to our region.

Three big themes from the Edible Communities conference were vision, ecosystems, and multimedia; and each pertain to the evolution of Edible San Diego. All together they perfectly capture this moment in time, when we are reorganizing ourselves into a robust, three-part company (print magazine, digital platforms, and community sponsorships) that aims to become your definitive source of reliable information about authentically local food and the people that make it possible. We are seeking the most relevant content, reaching out to diverse companies and organizations across San Diego County and spreading our very lean resources across these three pursuits. Why? So that, as I said in the last issue, we can be at your fingertips 24/7 and on the tip of your tongue.

We want you to know where we’re headed and to invite your involvement. Meanwhile, springtime in Southern California beckons. Join me in savoring the green hillsides, the wildflowers, getting our hands into the garden soil, strolling through the farmers’ market, and preparing simple, delicious, healthy food with loved ones. Edible San Diego is here to be your resource, your inspiration, and your companion on your health journey.

Thank you for being part of our family, and tell a friend!

edible Communities

2011 James Beard Foundation Publication of the Year

MEMBER OF EDIBLE COMMUNITIES

CONTRIBUTORS

Rob Andrew Jackie Bryant Chris Rov Costa Cynthia Dial Bambi Edlund Bay Ewald Caron Golden Anastacia Grenda Ariel Hamburger Maria Hesse Erin Jackson Kay Ledger Wendy Lemlin Lauren Mahan Nick Nigro Sarah Shoffler

Katie Stokes

PUBLISHER

Katie Stokes

EDITORS

Katie Stokes

Executive Editor

Maria Hesse Managing Editor

Dawn Mobley Copy Editor

Felicia Campbell Digital Editor

DESIGNER

Riley Davenport

CONTACT

Edible San Diego P.O. Box 83549 San Diego, CA 92138 619-756-7292 info@ediblesandiego.com ediblesandiego.com

ADVERTISING

For information about rates and deadlines, contact Katie at 619-756-7292 info@ ediblesandiego.com

No part of this publication may be used without written permission of the publisher. © 2018 All rights reserved. Every effort is made to avoid errors, misspellings, and omissions. If an error comes to your attention, please let us know and accept our sincere apologies. Thank you.

Katie Stokes

Publisher, Edible San Diego

Photo by Chris Rov Costa

Doctor of Naturopathic Medicine

Master of Science in Nutrition for Wellness

Master of Arts in Counseling Psychology

Bachelor of Science in Integrated Human Biology

Bachelor of Science in Nutrition and Culinary Arts

Post-Baccalaureate in Naturopathic Medicine

The Dickinson Farmacy

Delivering nutritious, ready-made meals for what ails you

After years of struggling with an undiagnosed case of Lyme disease— and the resulting food sensitivities caused by a compromised immune system—Stepheni Norton decided to take matters into her own hands. She and her husband, Michael Lesley, began growing their own produce in the backyard of their historic farmhouse in National City.

“We started out growing organic, but eventually shifted to 100% heirloom, non-GMO grains and produce,” Norton recalls.

In 2017, the farm partnered with local chef Christina Ng to create delicious, ready-made meals customized to a variety of specialty diets, such as antiinflammatory and low FODMAPs. “We also offer farm boxes, as well as a half-and-half option (half farm box, half prepared meals), which can be ordered online for pickup at our farm stand and other select locations,” she adds.

Dickinson Farm dickinson.farm/farmacy.

~Lauren Mahan

Eat, drink, and fight hunger at Pairings with a Purpose

Tiffany’s Kitchen: Sprouted. Organic. Gluten-free.

After 20 years of dealing with extensive sensitivities to common foods like wheat, dairy, and nuts in four out of their five children, Tiffany and Adrian Collins decided to develop their own line of gluten-free, grain-based products. Through research and networking, they learned to sprout grains from highly nutritious ingredients, while eliminating most allergens.

“Before the industrialization of agriculture, the sprouting process was allowed to occur naturally before harvesting,” Tiffany explains.

On Saturday, April 14,

According to Feeding San Diego CEO Vince Hall, “Participants will have an opportunity to eat, drink, and cast their vote at a culinary competition pairing San Diego’s finest chefs, breweries, and wineries.” General admission is $75. All proceeds from the event benefit local hunger relief services provided to children and families through Feeding San Diego, the county’s leading hunger relief nonprofit organization.

For tickets: feedingsandiego.org/pairings

Feeding San Diego feedingsandiego.org

~ Lauren Mahan

The Collins family started manufacturing their products in San Marcos with a cottage food permit in 2015. Today, Tiffany’s Kitchen uses sprouted grains and traditional low-heat milling to produce an assortment of nutritionally dense, gluten-free and vegan all-purpose flours and blends, pancake mixes, and ready-toeat baked goods that are available to order on their website and for purchase at local farmers’ markets.

Tiffany’s Kitchen tiffanys-kitchen.com

~ Lauren Mahan

Feeding San Diego (formerly Feeding America San Diego) will host its third annual Pairings with a Purpose fundraiser at the Bobby Riggs Tennis Club & Museum (875 Santa Fe Drive, Encinitas).

Edible San Diego Wins EDDY Award!

We’re tooting our own horn because Edible San Diego is thrilled about bringing home a 2018 EDDY Award medal for best photography in a recipe feature at the Edible Communities conference in Nashville, Tennessee this past January. The winning images were taken by photographer Chris Rov Costa and featured in our January 2017 article “The Deckman Difference” by Sarah Shoffler, and marks the first EDDY Award medal for our publication. Many thanks and congratulations also go to chef Drew Deckman for preparing a decadent spread of Grilled Valle de Guadalupe Quail with Black Beans and Kumiai oysters with Pirul Mignonette.

It was that pristine image of Kumiai oysters grown especially for Deckman that won the votes of over 30 superstar judges from the food world. Meike Peters, James Beard Award winner for Eat in My Kitchen, said, “Chris Rov Costa’s food photography makes me hungry, he makes me want to grab the oysters that he captures in his photograph, sparkling fresh in the sunlight, to taste their cold saltiness in my mouth, and wash it down with a glass of crisp white wine. Making our mouths water is just what food photography should do.”

Our July cover also received recognition as a finalist for best cover, featuring the painting Shape of a Grape by local artist Johnny Lane.

What a way to celebrate 10 years of publication. Consider our horn tooted.

~Maria Hesse

With 35 years in the business, Flour Power has earned a respected reputation with San Diego’s nest venues and community members. We are partnered with hundreds of local hotels, restaurants, and private venues and can create the ideal cake for any occasion.

Flour Power Cakery

2389 Flet cher Parkway, El Cajon | 619-697-4747 | flourpower.com

Jesse Paul’s Sustainably Sourced Dishes

The Wooden Spoon Restaurant puts the focus on produce from nearby farms.

By Anastacia Grenda

Photos by Chris Rov Costa

An abandoned Escondido taco shop may not have seemed like an auspicious spot for their new restaurant, but Jesse and Catherine Paul followed the time-honored real estate maxim “location, location, location”— which meant close proximity to the farms of Valley Center. Now, after three years (and a charming makeover of the old shop), the Wooden Spoon Restaurant has become a showcase not only for Jesse Paul’s culinary skills, but also for the bountiful crops coming out of San Diego’s agricultural regions.

“We want to support as many farms as possible; it’s part of our business model,” Jesse Paul says. “Farmers are passionate about what they do. Farming is hard work—they can’t do what they do without that passion.”

Sustainability has been a hallmark of Paul’s cooking since his job at L’Auberge Del Mar. “I came from a French and pastry background, so it really opened me up to

local produce and seasonality, and I made that part of our mission,” he says.

That mission results in an often-evolving menu that incorporates the freshest ingredients Paul can find, whether he’s visiting a farm or getting an early morning text from a farmer about that day’s available produce.

“We never look for specific things at farms,” he says. “The whole point of local, seasonal, and artisanal is asking farmers, ‘What do you have?’” Sometimes, that can lead Paul in unexpected directions. Two seasons ago, a farmer brought him a load of super-hot peppers that were too fiery even for Paul’s compost, let alone his diners. Not wanting the peppers to go to waste, Paul and his team brainstormed until they hit on the perfect idea: lacto-fermenting the peppers to make hot sauce.

“It’s exciting to me,” Paul says of the constant flux inherent in sustainable, seasonal menus. “I don’t like monotony.”

Perhaps his biggest challenge is pricing the menu, as it’s more expensive to run a restaurant this way compared to buying ingredients in bulk, Paul says. But he doesn’t want to charge too much, because he wants to encourage customers to come in and know what it’s like to eat a healthy meal—in many cases, one made with ingredients sourced just a few miles away.

“When we first opened, we had a woman send back her salad. When we asked why, she said it didn’t taste right. She’d never had lettuce picked right out of the ground that was still warm from the sun. We asked her to try it again, and she said she’d never had anything that fresh.” D

The Wooden Spoon Restaurant 805 E. Valley Parkway, Escondido 760-745-0266

Anastacia Grenda is based in Encinitas and enjoys writing about health, food, and wellness topics.

Jesse Paul’s recipes follow on pages 8–10.

Photo by Anastacia Grenda

Tepary Bean Rajma / Braised Pork Cheeks / Raita / Pickled Red Onions

Farm: Rio Del Rey

Ingredient: Tepary beans

Olive oil

4 yellow onions, finely chopped

2 bulbs garlic, cloves thinly sliced

2 tablespoons cumin seeds

2 tablespoons garam masala

6 vine-ripe tomatoes, chopped

2 pounds dried tepary beans, soaked overnight

Salt to taste

Braised Pork Cheeks

2 pounds pork cheeks

Salt Olive oil

2 onions, chopped

4 cloves garlic, crushed

3 carrots, chopped

1 tablespoon turmeric powder

1 curry leaf

4 cups goat’s milk

Raita

3 cucumbers

1 4-inch piece of fresh ginger, peeled

4 cloves garlic

1 yellow onion

Salt 4 cups plain yogurt

Lemon juice

2 tablespoons chopped cilantro

Pickled Red Onions

3 red onions

4 cups red wine vinegar

2 cups water

2 cups sugar

1 tablespoon mustard seeds

1 tablespoon coriander seeds

2 green cardamom pods, seeds removed Plating Condiments

Hot sauce

Cilantro sprigs

For the beans:

In a thick-bottomed pot over low heat, add olive oil and slowly toast the garlic until golden brown. Add the onions and cook until translucent. Add cumin seeds and garam masala and toast until very fragrant, about 2 minutes. Add tomatoes and cook until they begin to break down and the juices have reduced. Add the soaked beans and stir to coat. Cover with water and slowly simmer until the beans are tender, about 3 hours. Once beans are tender add salt to taste.

For the pork cheeks:

Heat a large pot over high heat. Season the pork cheeks with salt. Add oil to the pot and sear the cheeks until golden brown on both sides. Remove pork cheeks and set aside; drain the oil from the pot. Add onions, garlic, and carrots to the pot and cook until fragrant. Add turmeric and curry leaf to the pot. Add the pork cheeks back to the pot in a single layer and cover with goat’s milk. Bring to a simmer, then cover and braise in a 300° oven until cheeks are tender, about 2 to 3 hours. Let the pork

cheeks cool in the liquid and refrigerate overnight. Remove the cheeks from the pot. Remove and discard the curry leaf. Heat the liquid to a simmer and strain the liquid out through a fine-mesh sieve, making sure to keep all the solids and curds. In a blender, puree all the solids together; adjust seasoning with salt.

For the raita:

Using a cheese grater, grate the cucumber, ginger, garlic, and onion into a bowl. Sprinkle with salt and let sit at room temperature for 1 hour. Squeeze all the liquid from the mixture. Add yogurt, lemon juice, and chopped cilantro; stir to combine. (Refrigerate overnight for best results.)

For the pickled onions:

Cut the onions in very thin half-moon slices. Place into a nonreactive container (stainless steel, enamelware, or glass). In a sauce pot, add vinegar, water, sugar, and the mustard, coriander, and cardamom seeds. Bring to a boil and simmer for 5 minutes. Pour the liquid over the onions and make sure they are completely submerged. Let sit at room temperature until cool. (Refrigerate overnight for best results.)

To plate: Warm the pork cheeks in the pureed braising liquid. Warm up the beans in their liquid. Place the beans in a warm bowl, top with pork cheeks, and glaze the top with hot sauce. Garnish with a dollop of the raita and a good pinch of pickled onions and cilantro sprigs.

House Ricotta Cheese / Grilled Bread / Squash & Corn Caponata / Basil Syrup

Farm: Lucky Dog Ranch

Ingredient: Squash, Basil, Corn

Ricotta

1 gallon milk

1 pint buttermilk

Salt to taste

1 orange, zested

Caponata

1 pound mixed heirloom squash, finely chopped

6 ears corn

½ cup capers

1 cup diced red onion

Garlic

Pinch of chili flakes

Extra virgin olive oil

¼ cup sherry vinegar

Basil Syrup

8 ounces basil, stems and leaves

1 cup sugar

1 cup water

Zest from ½ orange

Rustic bread

For the ricotta:

In a large, heavy-bottomed pot, add milk and buttermilk. Slowly warm the milk up to 170°; it should start to separate into curds and whey. Pull off the heat once it is separated, add salt, and let cool down to room temperature. (For best results, refrigerate overnight.)

Strain the milk through a cheeseclothlined strainer. (You can reserve the whey for another use, such as making polenta.) Keep the curds in the cheesecloth and gather the ends of the cloth to make a sack. Tie the top with butcher’s twine and hang in the refrigerator over a bowl to catch the excess liquid.

The next day, remove the curds from the cheesecloth and put into a bowl. Stir in orange zest and more salt to taste. Keep cold.

For the caponata:

Shuck and grill the corn until lightly colored. Cool down and cut the kernels from the cobs.

Combine the squash, corn, capers, and red onion in a bowl. In a small pot, add crushed garlic and chili flakes, cover with olive oil, and slowly cook over low heat until the oil is fragrant, about 2–5 minutes. Strain the hot oil over the squash and corn mixture and let sit at room temperature overnight. The next day, add vinegar and adjust seasoning with salt.

For the basil syrup:

Pick all the basil leaves from the stems; set stems aside. Bring a large pot of salted water to a boil. Add the basil leaves to the water and stir. Once the water comes back to a boil, remove the basil and place directly into a bowl of ice water to stop the cooking process. Once chilled, remove the basil from the ice water and wring out all the water from the leaves. Chop the basil and keep cool in the refrigerator.

Combine basil stems, sugar, water, and orange zest together in a pot over medium heat. Bring to a boil and let simmer for 15 minutes. Let cool to room temperature. Strain the syrup into a nonreactive container and chill.

Once both the basil leaves and the syrup are cold, combine both in a blender and puree until smooth, 1–2 minutes. Strain the liquid through a fine-mesh sieve and keep the liquid in the refrigerator until needed.

To plate:

Get a nice loaf of rustic bread; sourdough batard works best.

Slice a two-inch-thick piece from the loaf, drizzle with olive oil and salt, and toast in a pan until crispy on one side.

Smear the bread with ricotta cheese, spoon some caponata over the top, and drizzle with the basil syrup.

Message in a Bottle

San Marcos distiller makes vodka from excess bread

By Jackie Bryant

E very year, American consumers, companies, and farmers throw away almost half of the food grown in the United States. This means that $218 billion—an amount equal to 1.3% of the country’s gross domestic product— is wasted by the growing, transporting, and disposing of 50–60 million tons of food that never gets eaten. Another particularly nasty side effect is that food waste rotting in landfills results in greenhouse gas emissions that, if counted as the size of its own country, would rank third in the world behind the United States and China. One San Diegoarea company has decided to tackle food waste in the best way possible: by drinking it.

Misadventure & Co., based in San Marcos, is the 2015 brainchild of three North County friends. Founders Sam Chereskin, an agricultural economist; Blake Carver, who has a background in sales; and Whit Regali, an artist and bartender, head weekly

Photo courtesy of Misadventure & Co.

One San Diego-area company has decided to tackle food waste in the best way possible: by drinking it.

to the San Diego Food Bank and retrieve around 1,500 pounds of excess bread, bialys, Twinkies, cupcakes, sheet cakes and more. This solves a variety of problems: The food bank easily disposes of food it can no longer use and Misadventure has a free source of starch it can distill into vodka.

“Forty percent of the food in this country goes into landfills,” Carver says. “That’s the problem we’re trying to solve. The San Diego Food Bank receives perfectly good bread products from all over the county. We thought, we can take this and look at it not as bread that’s going into a landfill, but as sugars that we can turn into vodka.” After distillation, Misadventure donates the solid matter to farmers that feed it, along with other spent grains, to their livestock, and the liquid is used to wet compost as a nutrient source, whenever possible.

Of the name, Carver says, “It’s a bit of a double entendre. On one hand, the bread is going on sort of this misadventure. It’s lonely on the shelf but then is given a second life through vodka.” Recalling that he met Chereskin over drinks, he adds, “It’s also an ode to the stories that you tell when you create those memories and those bonds.”

Apart from tackling the food system, creating a quality product has always been a priority. Using a proprietary technique, all three men have a hand in the distilling process, which is geared towards maximizing the number of distillations that can be achieved in a single pass to create the cleanest vodka possible.

“Mathematically,” Chereskin says, “it’s like our product has been distilled 13 times by the time it’s done.”

“If we didn’t make a great product from what some people perceive as trash, it’s a talking point—a novelty. You buy it once and you’ll never buy it again,” Chereskin estimates. It was also important to rebrand the concept of waste since the products they receive from the food bank are, in most cases, still completely edible. While that isn’t necessary for distillation success, it does highlight a need to rethink what qualifies as waste. Chereskin and Carver suggest thinking of the bread products they use as surplus baked goods, rather than trash.

Another idea they wanted to address is the notion that specific liquors need only be made with specific raw materials. In the case of vodka, all that’s needed is sugar in any form. This flies in the face of decades of alcohol marketing, which supports a multi-billion dollar industry profiting off the idea that only certain things can create high-quality liquor. In this way, Chereskin hopes that Misadventure will also challenge the concept that conspicuous consumption is environmentally bad. “Imagine if, someday, a P. Diddy vodka advertisement features a product made with excess food,” he suggests. It also requires people to think about other products, apart from liquor, and how they might be reimagined and created from other kinds of excess.

Currently, Misadventure is distilling in an incubator with several other distillers, and they hope to have their own facility sometime in 2018. The vodka, which is available for purchase online, is stocked on at least 40 different North County bar shelves, with a recent push into the market in San Diego proper. They are also exploring different liquors made from other food products, though they declined to expand on details, noting the long process of trial and error they likely have ahead of them before they can claim a solid, new product.

When thinking back to the company’s genesis, Chereskin recalls a few key ideas they wondered about. “There were some outstanding questions. Not only how do you make other people’s lives easier, but how do you use resources as efficiently as possible? And what kind of world can we build out of the things we already know?” It’s not every day that society can learn poignant lessons from a bottle of vodka, but with Misadventure & Co., the phrase “message in a bottle” takes on a whole new meaning.

Cheers to that. D

Misadventure & Co. misadventure.co

Jackie Bryant is a freelance writer who lives in Ocean Beach. More of her work can be found at jackiebryantwriting.com.

Recipe for cocktail on page 14. ☛

Photo courtesy of Misadventure & Co.

The Sustainably Fashioned

An interesting take on an Old Fashioned for those who might not love whiskey.

Recipe by Jeff Josenhans, beverage director of the US GRANT Hotel

1.5 ounces Misadventure Vodka

1 ounce tawny Port

1 ounce Domaine Santé Bored-O Rouge California Grape Nectar

2–3 drops Old Fashioned bitters

Stir all ingredients in a mixing glass, strain over rocks, and garnish with an orange peel and premium cocktail cherry.

Ditch the Plastic Now

By Kay Ledger

Get ready for more plastic than fish in the world’s oceans by 2050— that’s the word from the United Nations, if pollution from plastic products does not stop. As Earth Day approaches, home cooks may feel unsettled as they reassess their use of plastic in the kitchen, especially for storing and toting food about.

As any school child hell-bent on an Earth Day field trip will tell you, conventional plastics are made with petroleum products that do not biodegrade. He or she will blame the plastic grocery bag for creating the Great Pacific Garbage Patch—a staggering accumulation of plastic waste in the Pacific Ocean— while adults may be concerned about hormone-disrupting chemicals leaching from plastic containers into their food. So, here are some simple steps conscientious cooks can take right now to reduce the use of plastic in the kitchen.

Drinks To Go

To ditch plastic water bottles forever, replace them with glass water bottles. Kids who can’t take glass to school can keep drinks cool with double-hulled, food-grade stainless steel water bottles.

Life Without Plastic offers another

option: a nonreactive ceramic bottle for both hot and cold beverages.

The Lunch Box

Shed plastic lunch boxes in favor of canvas lunch sacks made from natural fibers. Divided lunch kits or bento boxes in stainless steel and bamboo are easy to find online, as are more daring tiffin-style stainless steel kits. Brave souls may opt for ECOlunchbox’s Furoshiki ECOlunchwrap, a Japanese-inspired colorful cotton cloth that is twisted and knotted around your lunch.

Reusable pouches and sandwich wraps made with cotton and beeswax are thoughtful alternatives to clear plastic bags and small plastic containers for hauling snacks and sandwiches. Or, pack dry treats in stainless steel containers with stainless tops; leakier snacks are

good in small stainless containers with foodgrade silicone lids.

Food Storage

Glass jars, Mason jars, and stainless steel or enamel containers with rubber rings or silicone gaskets are the best bet for airtight pantry and cold storage. Muhs Home offers gorgeous white enamel canisters with silicone gaskets from Japan. Glass jars from Weck feature food-grade rubber rings, while Blisshaus sells five sizes of handsome glass jars with white rubber seals. For serious freezer storage, Life Without Plastic has airtight, watertight, food-safe stainless steel containers with silicone seals. EcoJarz has a neat stainless steel lid with a silicone plug that instantly converts a canning jar into a water bottle or bulk food storage container.

What else can you do right now? Buy whole heads of lettuce to spin in cloth sacks, switch out plastic ice cube trays for old-fashioned stainless steel ones, and wrap beeswax cloths around leftovers in the fridge. D

Kay Ledger studied writing at UCSD and culinary arts at Grossmont College, while interning at a local jam kitchen.

Spirulina, an Ancient Superfood

By Nick Nigro and Bay Ewald

Millions of years ago, before there were hundreds of thousands of land plants, there was green algae. One of the four types of algae, green algae is an aquatic organism that has the ability to conduct photosynthesis. After a rise in technology leading to the ability to map genetics with greater accuracy, scientists and researchers have discovered that even the land plants (trees, flowers, mosses) that we are dependent upon today originated from green algae.

Algae is both crucial and critical to our very existence. And amidst this wide world of algae filled with 30,000 known species, there exists spirulina—a type of bacteria called cyanobacterium—or more commonly referred to as blue-green algae. It grows in both fresh water and salt water and is becoming increasingly regarded as a superfood plant source, chock-full of incredible proteins, minerals, antioxidants, and vitamins.

History Behind the Ancient Superfood

Like all superfoods, the production of nutrient-dense spirulina is rich with history. It’s one of our planet’s first forms of life and dates back to the Archean Eon of 3.5 billion years ago. Human consumption of algae goes back to indigenous Mesoamerican cultures and early African tribes, where it was found to be a main food source for the people.

Spirulina became popularized again in the 1980s, when NASA brought forth the idea that it could be grown in space and consumed by astronauts. Today, of the many known species of algae, spirulina continues to make its indelible mark as one of the most widely studied of them all.

And for good reason.

Why Consume Spirulina

Most plants have cell walls that cause many of their nutrients to be indigestible. Spirulina does not consist of these cell walls and therefore has the ability to be fully digested. This, in combination with

its high amounts of condensed nutrients, makes it an incredible superfood for human consumption.

Spirulina is about 65% complete protein with the remainder being packed full of antioxidants, essential omega-3 fatty acids, and other vitamins (like vitamins B1, B2, B3, E, and K, as well as manganese, iron and more).

Studies have shown that spirulina can lower LDL cholesterol (as well as protect it from becoming oxidized) and triglyceride levels. Evidence indicates that it may have anti-cancer properties— particularly against oral cancer—and may also reduce blood pressure, improve muscle strength, help control blood sugar, and be effective against anemia and inflammation of the nasal airways.

Typically, spirulina is consumed in powder or pill form. As a powder, it can be mixed with water or juice, put in smoothies, and added to soups. Keep in mind that it’s important to be careful when purchasing spirulina, as some wild-harvested algae carries with it a risk of contamination from toxic substances called microcystins. Opt for high-quality spirulina from a trusted brand.

How It’s Grown

In the wild, spirulina has grown in natural soda or alkaline lakes since ancient times. It’s an alkaliphile, meaning it thrives when growing in extremely high alkaline water (at pH levels of 10+).

Though the idea of growing algae in your own home may at first seem like a far-flung science experiment, today a growing number of algae farmers are able to successfully produce algae with in-home growth tanks. If the pH is kept above 10, a pure culture can be maintained with proper covering on the tank and by keeping hands sanitized before working with the algae.

Spirulina can also be grown outdoors in open ponds, so long as there is continued pH testing to ensure that the level doesn’t drop. When spirulina is harvested and

collected in its raw form, its consistency is thick like a paste.

San Diego’s GoSpiral Farms

Spirulina is among the most nutrient-dense foods on the planet when it’s consumed raw and living (as the process of drying and dehydrating is said to destroy much of its health benefits). Fresh spirulina has as much iron as spinach, more niacin than kale, more beta-carotene than carrots, and (like beef) is a complete protein containing all nine essential amino acids.

Luckily for San Diegans, our city is home to GoSpiral Farms, the only company in the state of California certified to produce raw spirulina as a food source (and the first in the nation). Spirulina farmer

Paul Cathcart describes their spirulina as “unique” since it comes from the “only farm in the country growing spirulina as a food rather than a dietary supplement.”

That means GoSpiral’s spirulina is actually considered a vegetable. Cathcart says that their closed growth system produces a pure and mild-tasting product that can be eaten by the spoonful or used creatively in condiments like salad dressing. You can purchase this form of small batch, craft-grown, 100% raw and unprocessed spirulina and directly support a local San Diego business at farmers’ markets in San Diego and Los Angeles, or on their website.

When it comes to our local agriculture industry, spirulina carries with it an immense amount of potential. It’s a protein that needs less land and water to be produced than livestock—and it abounds in health benefits. D

GoSpiral Farms Gospiralfarms.com

Nick and Bay are writers, photographers, and founders of the artistic production company comewecreate. You can find their cookbook Living the Mediterranean Diet, in Barnes & Noble, Target, and independent bookstores internationally. Visit their website comewecreate.com or follow them on social media @comewecreate to see more.

Your Food and the Farm Bill

San Diego and the 2018 farm bill: Why does it matter to our farms, farmers, and food access?

By Sarah M. Shoffler & Ariel Hamburger

Tourists flock to San Diego for our vast beaches and hoppy beer scene. But with more small farms and more organic farms (almost 350) than any other county in the U.S., San Diego County has more to offer than beer and waves. This is why the reauthorization of the Agricultural Act of 2014, a.k.a. the farm bill, this year has our farming community on alert.

“It’s bigger than just making sure our countrymen eat. It’s a national security issue,” says Stepheni Norton of Dickinson Farm, a small urban farm in south San Diego County. “We need to start to look at how we can put solutions in place that allow us to be sustainable as a country and that feed our communities.”

What Is It?

The farm bill, known by a variety of names, is arguably the most influential piece of legislation on agriculture in the United States. It is a “common-sense pairing of nutrition and agriculture priorities that

has for nearly a century helped to unite urban and rural constituencies around our most basic commonality—the food we eat,” claims Slow Food USA, a nonprofit organization dedicated to a “good, clean, and fair food chain for all.”

The first iteration of the legislation was introduced in 1933. Over the last 85 years, it has transformed into an omnibus, multi-year law that governs, funds, and essentially dictates agricultural practices and the farming economy through what it does and does not fund. The California Department of Food and Agriculture states it like this: “Investment in agriculture is an investment in our nation’s future. Farm bill programs support farm competitiveness, help to revitalize rural communities, ensure affordable and healthy food to those that need it most, and promote conservation and environmental stewardship on working lands.”

The farm bill has to be passed by both the House of Representatives and the Senate

and is implemented by the United States Department of Agriculture (USDA).

What’s In It?

The farm bill authorizes about half a trillion dollars in mandatory funding for ag-related programming. The bill’s major areas of concern are included in its 15 “titles” which are subject to change. The titles in the 2014 farm bill cover issues such as farm commodities, crop insurance, conservation, credit issues, anti-hunger, nutrition, rural economic development, private forestry programs, international food aid, and trade programs.

A Local Impact—Keeping Farmers Farming

“In San Diego, we see the farm bill as a way to keep farmers farming, not as the big bucket of cash for commodity crops that most people see it as,” explains Eric Larson, executive director of the San Diego County Farm Bureau, a nonprofit organization that advocates for local

farmers. Commodity crops include wheat, corn, soybeans, peanuts, and rice, and San Diego farmers grow little to none of these. The strawberries, avocados, lemons, oranges, and tomatoes that we produce in abundance are all considered “specialty crops” under the farm bill. Today’s farm bill subsidizes those same commodity crops it began subsidizing in 1933. These also happen to be the basis for processed foods—the ones that, according to the USDA, we should eat the least of. And because our farmers don’t produce these crops, they get none of the 2014 farm bill’s $24 billion subsidy budget.

San Diego farmers do, however, benefit from a variety of programs in the farm bill. “San Diego farmers get matching grants through the Environmental Quality Incentives Program (EQIP) for improving habitat, erosion protection, irrigation, and mulching to reduce water usage,” according to Larson. With our region expected to experience more frequent drought conditions only punctuated by periods of

rain, water conservation is critical to our food security. This funding can also go towards reducing greenhouse gas emissions through projects such as carbon farming. Simply stated, carbon farming sequesters carbon from the air by laying rich compost on graze lands and allowing cattle to roam freely. In other words, the USDA funds farmers to revert to older agricultural methods to, hopefully, undo harm caused by modern agriculture. Locally, the Jena and Michael King Foundation funds

Kevin Muno of Montado Farms in Santa Ysabel to explore this exact process. The work would be strengthened by expanding funding for EQIP in the 2018 farm bill, rather than have farmers like Muno rely on private funding through foundations. Identifying and implementing greenhouse gas-reducing farming methods is also paramount for the sustainability of any farming in San Diego.

Moreover, maintaining access to funding that’s available to beginning farmers and ranchers is also important for our county

because San Diego, like everywhere else, has an aging farming population. We need to grow young farmers.

San Diego farmers also get funds to protect against exotic pests and diseases, like citrus greening. As there is no cure once a tree is infected, the citrus greening disease has wreaked havoc on Florida’s citrus industry for 20 years causing a 70% decline in their citrus production. “San Diego doesn’t yet have citrus greening, but we do have the insect that carries it and the disease has been found in California,” Larson says. Funding to protect against the spread to local crops is vital, given the quantity of citrus San Diego County produces. Finally, the farm bill provides our farmers with funding to help with the cost of organic certification. With the highest number of organic farms of any county, San Diego particularly benefits from this program.

The Future of Farming

The vast array of issues the farm bill covers encourages bipartisanship and unlikely

allies. Policymakers representing urban communities and rural parts of the country work together to ensure both groups’ needs are met by this legislation.

Yet, Congress has not completed a farm bill on time since 1990. And if the activities (or lack thereof) of this Congress are any indication, passing the 2018 farm bill will not be an easy or timely task. Because of these inevitable complications, some policymakers have proposed other agriculture-related legislation that would mandate funding to programs that are in the current farm bill but may be on the chopping block.

According to Daniel Sumner, director of the UC Agricultural Issues Center, “Every region or set of crops can list places that deserve an infusion of federal support.”

Indeed, Slow Food USA calls for “no cut to overall farm bill funding, restoration of conservation funding, and, of critical importance, no cut to anti-hunger funding and programs.”

Among the new proposals is the Organic Agriculture Research Act of 2017, which aims to increase funding for the USDA’s organic research program. Additionally, the Urban Agriculture Act of 2016 was proposed to establish an Office of Urban Agriculture and make urban agriculture eligible to receive funding from various USDA programs.

In San Diego County, the introduction of these bills is particularly exciting. The Organic Agriculture Research Act could directly affect our many local organic farmers through applied research to improve farm productivity and efficiency, and thus profitability. Sixty-eight percent of our farms are between one and nine acres (i.e. are “small farms”), and many of these farms are also located in urban environments and would benefit greatly from the proposals under the Urban Agriculture Act. However, urban and small farms aren’t eligible for much of the current legislation’s funding, as it’s aimed at larger farms that typically grow

“In San Diego, we see the farm bill as a way to keep farmers farming, not as the big bucket of cash for commodity crops that most people see it as.”

~Eric Larson, executive director of the San Diego County Farm Bureau

commodity crops. “San Diego can’t keep saying we have the highest per capita of small farms in the country, but not focus on the smaller guys. You can’t use data only when it suits you,” explains Norton. She’s enthusiastic about the potential for components of the Urban Agriculture Act to be included in the 2018 farm bill, and is concerned that continuing to exclude small farms like hers will hurt the local economy and the business of farming.

Keep an Eye on This

While known for our beaches and our beer, San Diego is also a prolific food-producing county. Maintaining funds for programs, supporting our small, urban, and organic farmers, and reconnecting nutrition to farming (that’s a whole other story) are all critical to our region. As San Diegans we can contact the House and Senate committees responsible for drafting the legislation and encourage our representatives to get on that committee. Our farming community has a lot to gain or lose by participating. D

Sarah M. Shoffler is a seafood enthusiast, foodie philosopher, board member of Slow Food Urban San Diego, and a fishery biologist. On Saturdays you can usually find her at the fish market eyeing the week’s catch or surfing the Shores.

Ariel Hamburger is a food equity specialist with the County of San Diego’s Health and Human Services Agency where she works to create a more equitable food system for all San Diego residents. Ariel has been instrumental in the county’s Live Well San Diego Food System Initiative and co-chairs the San Diego Food System Alliance’s Healthy Food Access Working Group. Ariel sees improvements to the food system and built environment as a proxy of social justice.

Globally Local

By Maria Hesse & Katie Stokes

The Business Alliance for Local Living Economies (BALLE) says that “localism is ultimately about building communities that are healthy, equitable, and regenerative.” The sentiments of localism are embedded in our pages, along with those of over 90 Edible Communities publications across North America, and promoted by advocates for our local food system. But in the midst of a new level of social awareness, this niche bubble of local food activism might be starting to feel a little like food supremacy.

While some foodie purists have the best intentions, there is a challenge in balancing their knowledge and ability to pay with the reality of San Diego County, where one in six residents face food insecurity. “Healthy, equitable, and regenerative” communities means that while it might be ideal for everyone to buy locally grown, organic produce in season, we can affirm positive choices when people purchase and eat fresh vegetables and wholesome foods, wherever they shop.

In other words, in today’s globalized world, “local” is one goal among many.

If we’re talking about sustainability, we’re going to have to slow down, sit down, and discuss what makes sense for us all individually, for our families, communities and beyond. Big box retailers might look like the enemy, but they offer scale to both producers and shoppers. Medium-sized chains and hyper-local businesses offer different advantages. If our food system is like an ecosystem, this diversity brings resilience and opportunity. Here in San Diego County, our local-global conversation needs to include some big players who have not only chosen to base their global operations here, but exemplify some downright awesome sustainability practices. D

Maria Hesse, managing editor, is a food and lifestyle designer, amateur pug photographer at pugsmutt.com, and coauthor of The Intentionalist Cooks! Follow along on Instagram @mariafromedible.

Katie Stokes is publisher of Edible San Diego. She led two educational nonprofits in Escondido over almost 20 years and has volunteered on several Boards of Directors. Her MA in Geography and her passion for travel, culture, and family inform her current work with Edible San Diego

Stone Brewing

Headquarters: Escondido

Year established: 1996

Global locations: Richmond, Virginia; Berlin, Germany

Products: Craft beer, food service

Background: Founded by Greg Koch and Steve Wagner, Stone Brewing is the ninth-largest craft brewer in the world and has been involved in the International Slow Food Movement since 2000. The gargoyle in the logo wards off cheap ingredients, pasteurization, and chemical additives.

Things they are doing right: Stone Bistros use in-season, locally grown, organic small-farm produce and 100% naturally raised meats. The award-winning gardens at World Bistro & Gardens offers a Meatless Monday menu complete with the Impossible Burger. Last year’s Full Circle Pale Ale was made with 100% recycled wastewater, a limited edition brew made in partnership with the City of San Diego to support the Pure Water Initiative, proving that purified water is good for everyday use. Stone further demonstrates social responsibility by raising money for California’s 2017 fire victims and Puerto Rico’s residents in the aftermath of Hurricane Maria. And, they support small and startup brewers with a $100 million “True Craft” brewery angel investment fund.

Dr. Bronner’s

Headquarters: Vista

Year established: 1948

Global locations: Serendipol (co-brand) Sri Lanka; Dr. Bronner’s Germany

Products: Body care, home care, organic virgin coconut oil

Background: The world renowned maker of pure-castile soap products is currently run by brothers David Bronner and Michael Bronner, CEO (Cosmic Engagement Officer) and president respectively, and grandsons of founder and third-generation soap maker Emanuel Bronner. Dr. Bronner’s became Fair Trade certified in 2007 and is the largest personal care product company certified organic by the USDA.

Things they are doing right: In 2016 the company contributed 40.9% of profit before taxes to support regenerative agriculture, hemp and drug policy reform, wage equality, fair trade, Fair Pay Today, youth and community services, and more. Locally, they have been contributing to the Boys and Girls Club of San Diego for over 22 years, and they support other community organizations like the 100 Wave Challenge and the Oceanside Autism Center. A ribbon-cutting ceremony in September 2017 at the Vista soap factory celebrated a 356-kilowatt solar power system that meets half of the facility’s electricity needs and features drought tolerant landscaping, complete with bio swells that will save over 600,000 gallons of water annually.

Bumble Bee Seafoods

Headquarters: San Diego

Year established: 1899

Global locations: Cape May, New Jersey; New Brunswick, Canada; Bangkok, Thailand

Products: Shelf-stable seafood

Background: Bumble Bee Seafoods was founded in 1899 by seven canners in Astoria, Oregon, who began processing and canning salmon. They established the Harbor Industry Cannery in San Diego in 1977. Although canning now takes place in Los Angeles, Bumble Bee’s headquarters are located in the East Village, sharing an entrance with Petco Park.

Things they are doing right: Bumble Bee’s stylish downtown headquarters may have been awarded LEED Silver certification for clever design that incorporates repurposed fishing gear, but it’s their impressive conservation efforts that have caught our attention. Bumble Bee is so committed to sustainably managing major fisheries, they founded the International Seafood Sustainability Foundation in 2009, comprised of 75% of the world’s shelf-stable seafood corporations, scientists, and the World Wildlife Fund. In 2016, they also joined the Seafood Task Force, an organization focused on providing supply chain oversight, addressing social issues such as human trafficking and slavery, and environmental issues such as overfishing. Bumble Bee’s products also come with a traceability feature—a Trace Your Can code printed on products. Entering your can’s code on the company’s website will tell you what kind of fish is in the can, the fishery location, harvest and vessel info, where the fish was processed, and where it was canned. While you may not find tuna from American flagged vessels in their cans, this new level of transparency is commendable.

More Veg, Less Meat—

For the Planet

Story and photos by Erin Jackson

According to a Harris Poll published by Vegetarian Times, 3.2% of U.S. adults follow a vegetarian-based diet and approximately 0.5% are vegan. For the 96.3% of us who want to do better by the planet (but can’t face an eternity without bacon cheeseburgers or chocolate lava cakes), there’s reducetarianism.

Good news: You don’t have to give up any of your favorite foods. Reducetarianism isn’t an all-or-nothing mindset—it’s mindful meat eating, or vegetarianism in moderation where you make your own rules.

The term “reducetarian” was coined by Brian Kateman, a recycling and composting advocate who learned reducing meat consumption is the best way to help the environment. Kateman founded the Reducetarian Foundation, which recently published The Reducetarian Solution, a book of original essays from influential thinkers on the subject.

The benefits of deliberately reducing meat consumption are numerous, including health benefits (reduced risk of obesity, heart disease, and stroke), financial benefits (less meat typically means lower grocery bills), and environmental benefits, namely reducing the impact of the meat industry, which creates half of all greenhouse gases and uses one-third of the world’s fresh water.

Here are a few tips for becoming a successful reducetarian:

Portion Size

The founding principle of reducetarianism is to eat less meat—including less meals that contain meat, and smaller portions of meat in the ones that do. Try swapping half of the chicken in a pasta dish with mushrooms, or bulking up a burger patty with shredded zucchini.

Say Yes to Indulgent Veggie Dishes

If you’re foregoing meat for dinner, it makes sense to transfer the calories you’ll save on a slab of steak to a flavor-packed vegetable dish like potatoes au gratin, roasted Brussels sprouts drizzled with pomegranate molasses, or sweet potato casserole shellacked with toasted pecans.

For best results, master a few recipes with locally sourced, seasonal produce.

Make Meat a Treat

When you eat meat, make it count. Fast food and other convenience products aren’t worthy. Instead, visit a local butcher or shop at the farmers’ market.

Designate One Meat Meal per Day and One Vegan Day per Week

The first part is easy: Eat meat for lunch or dinner, but not both. The second part might be a little more difficult, since most recipes contain animal products. Luckily,

San Diego’s vegan dining scene has never been better, with options like Kindred (South Park), Grains (University Heights), Flower Child (Del Mar), and Anthem Vegan’s new location in North Park. These spots, and others, deserve the support of the masses so they can continue to delight the (relatively) few vegan diners.

Explore International Cuisines

Several global cuisines (like Thai, Middle Eastern, and Indian) cast meat in more of a supporting role, if it’s present at all. With worthy substitutes like fried tofu, falafel, and paneer, you won’t miss meat one bit.

Get Creative with Cauliflower

Cauliflower is one of the most versatile players in the vegetable kingdom. You can transform it into a pizza crust, broil it in the oven like a steak, bake it into biscuits, or chop it super fine and make tabouleh! D

Erin Jackson is a food writer and photographer who has been on a mission to discover the best chefs and restaurants in San Diego since 2010. She is also the founder of Friendly Feast, a nonprofit organization that produces food and drink events to benefit the local community.

Recipe for cauliflower tabouleh, courtesy of BIGA, on page 28. ☛

Cauliflower Tabouleh and Butter Lettuce

“We are lucky enough to have wonderful cauliflower year-round in Southern California, which is why I like to use it in this raw, vegan dish. The pomegranate is easily substituted with other acidic ingredients, such as sliced kumquats, apples, or kiwi.”— BIGA chef de cuisine Chris Osborne

Serves 6–8

1 head cauliflower, separated into florets (preferably yellow but white will work)

1 bunch parsley, stems removed and leaves finely chopped

1 bunch cilantro, stems removed and leaves finely chopped

1 cup pomegranate seeds

1 cup sliced almonds

1 cup lemon juice

1 cup extra virgin olive oil (see note below)

Salt and pepper to taste

2 heads butter lettuce

Pulse cauliflower florets in a food processor until pieces are about the size of couscous and set aside in a large bowl. Add chopped herbs, pomegranate, almonds, and lemon juice and gently toss.

Continue to mix ingredients while slowly adding the olive oil. Season with salt and pepper to taste and refrigerate for one hour.

Separate and wash the leaves of the butter lettuce. Spoon cold tabouleh into lettuce cups and enjoy!

Chef’s tip: Use the best olive oil you can find in this recipe. A high-quality variety with a grassy flavor made from Taggiasca olives is recommended.

A GOOD RULE OF (GREEN) THUMB

Plant seeds at a depth of 2–3 times the width of the seed. Tiny seeds can be sprinkled on top of the soil.

Growing your own vegetables from seeds can be as satisfying as it is delicious. It’s not as difficult as you may think—but it does require some planning. Choose your seeds based on what you like to eat, and be sure to follow the directions on the packet. Some should be soaked, scratched or chilled before planting, so read before you seed!

Some seeds can be direct sown, which means they are planted directly in the garden, and more delicate varieties can be started indoors before the weather warms up. Check the directions on your seed packet, as some plants don’t like to be disturbed once they are planted, while some are much more amenable to being relocated.

by Bambi Edlund bambiedlund.com

Get in the ZONE

Be sure to select seeds that prefer your climate. Hardiness zones are based on the average monthly temperature in each area. Seed packets will specify which zone the plants will be hardiest in, so select those best suited to your area.

PEAT POTS

can be planted directly into the garden, causing far less shock to the tender seedlings.

SOW EARLY

These seeds can be planted directly into the ground, even before the last frost. beets • carrots • turnips radishes • lettuce • peas

SOW POST-FROST

After all danger of frost has passed, these seeds can be direct sown in your garden. beans • corn • cucumbers pumpkins & squash • Swiss chard

START INSIDE

Check the best planting dates before you start seeds indoors, and be sure not to plant them too early! Most vegetables can be planted about 6 weeks before the last frost. artichokes • broccoli Brussels sprouts • cabbage cauliflower • eggplant leeks • onions • tomatoes

Store seeds in an airtight container in a cool, dark spot.

small spaces

You can still have a productive garden in a small area, by selecting plants that grow up and not out, like beans, tomatoes, peas and cucumbers.

ReFind Kitchens

By Caron Golden

I

f you’re a home renovation TV junkie (think Fixer Upper, Property Brothers, or House Hunters Renovation), you know the story line. After a grueling search, the enthusiastic homebuyers finally find their gem in the rough, but invariably the kitchen and bathrooms need “updating.” Then out come the sledgehammers, and sometimes the homeowners get to have the fun of launching the first blows, crushing cabinets and vanities to smithereens—and the remnants are hauled to the overflowing dumpster outside.

Certainly there are old, damaged furnishings that deserve burial, but more often it’s a matter of taste, and perfectly good materials end up in our waste stream. Sometimes better than perfectly good— like in La Jolla or Rancho Santa Fe homes with gorgeous interiors that an owner wants to remodel. What can happen to the now-rejected furnishings?

That’s where ReFind Kitchens has found its niche. David Berens and his mom, Juliann, launched what is essentially a sustainable social enterprise in June 2016. They find used or showroom kitchen cabinets, sinks, countertops, bathroom vanities, and other kitchen and bath materials, deconstruct them from their source, spruce them up if necessary, and resell them to homeowners. Juliann Berens, an NCIDQ-certified interior designer who owned a green design firm in Tucson, offers design services to help buyers reconfigure the materials and create stunning, user-friendly spaces. And the duo, who settled in San Diego to be with family, offers construction plans and drawings, and project management.

“We work with sustainably sourced material to create zero-waste design,” David Berens explains. Indeed, the beauty of this business is that what they salvage avoids going to the dump or any other solid waste stream,

donors get a tax deduction via a free IRSapproved appraisal coordinated by ReFind Kitchens, and buyers can enjoy well-built, high-end materials for the cost equivalent of shopping at IKEA. The company also donates about 20% of sales to the ReUse People of America organization to fund more deconstruction. Salvaged building materials supply development in lowincome communities and support industry job training.

“ We work with sustainably sourced material to create zero-waste design.” ~David Berens

Top: David and Juliann Berens. Bottom: Rendered design for kitchen using rescued cabinets.

Photo courtesy of ReFind Kitchens

Photo courtesy of ReFind Kitchens

I walked into their Miramar-area showroom and found furnishings that, to me, were surprisingly well made. But the point was I shouldn’t have been surprised. David Berens is discerning about what he takes. For instance, just to the left of the entrance was an enormous vanity with an ebony finish topped by pink and red marble. When I remarked on it, he showed off its features. The entire piece was crafted from solid alder wood. The joints were dovetailed and all the doors and drawers had dust sealers. The ebony finish was custom satin with a UV-protective glaze to prevent fading or discoloration from sun exposure. It turns out the piece, built by William Ohs, a Denver cabinetmaker who is a pioneer in precision casework construction, came from a showroom simply because it was changing out offerings for a new season.

David Berens, 26, has always been interested in environmental sustainability, dating back to a fifth-grade project when he created a souped-up recycling bin. While studying economics at George Mason University, he received a Fulbright Scholarship that took him to Uruguay for a year to teach environmental science to mostly middle school kids. He returned to the States and worked on a farm in Northern California before realizing production farming wasn’t for him. While trying to figure out his next step, he became a handyman in San Francisco. It was there that he read a New York Times piece about green demolition and it inspired him to research similar businesses on the West Coast.

“There weren’t any,” he says. “So I pitched the idea to my mom and she liked it. There are a few deconstruction companies in the Bay Area, but they’re different from how we do it. No one was doing small projects like kitchens

“

In the last year we have diverted an estimated 20,000 pounds of cabinetry, 8,000 pounds of appliances, and over 4,300 pounds of natural and engineered stone.”

~David Berens

and bathrooms. And no one was taking care in how they did the deconstruction. Contractors have to have a reason to care so that what ends up on the curb isn’t dinged or broken.”

It isn’t all furniture either. David Berens showed me a 1989 36-inch, six-burner Wolf stove in the back of their offices that he is joyfully refurbishing. And it also isn’t all wood furnishings—a 1957 modular metal Youngstown cabinet he found in a hideous yellow is being restored to white and pink for a Palm Springs client renovating a mid-century modern home.

David Berens supervises the deconstruction and wrap packing. Once the pieces get back to their offices, the fun begins. Often it’s not a single piece, like the Ohs vanity—it’s a whole kitchen with multiple boxes. At that point, with their network of contractors and designers, and their involvement with the American Society of Interior Designers (ASID), they get potential customers who Juliann Berens works with. Recently a woman living in a small condo in Point Loma came to them wanting to renovate her kitchen. ReFind Kitchens had stylish white cabinetry that the customer liked but thought would be too large for her tiny space. Juliann Berens was able to reconfigure the boxes so that they could all be incorporated—and be both aesthetically pleasing and user-friendly. If there’s a situation in which there are leftover pieces, they’re donated and the buyer gets a tax deduction. “It’s like working with Legos or Tetris,” she says. “It’s fun.”

How much of an impact is the business making on the environment? “In the last year we have diverted an estimated 20,000 pounds of cabinetry, 8,000 pounds of appliances, and over 4,300 pounds of natural and engineered stone,” David Berens says.

“It’s a win for everyone,” he adds. “The donors and buyers benefit. So does the environment. And design. We take materials that would otherwise be destroyed and thrown away and keep design and craft alive.”

D

refindkitchens.com

Award-winning freelance writer Caron Golden is the author of the blog San Diego Foodstuff. She appears frequently on radio, and has contributed to Saveur, Sunset, Culinate, Riviera, San Diego Union Tribune, Los Angeles Times, and many other publications.

Remodeled bathroom using repurposed vanity.

Photo courtesy of ReFind Kitchens

Vista: An Under-the-Radar Kinda Town

By Cynthia Dial

Next time you’re cruising Highway 78 between Oceanside and Escondido, stop in Vista and stay a while. Little known to many San Diego County residents, yet much beloved by its more than 100,000 citizens, this incorporated city—only seven miles from the sea and boasting a Mediterranean-like climate—is home to a variety of attractions.

As one might expect from a township whose official flower is a lilac, bird is a hummingbird, and tree is a palm, Vista’s history is somewhat romantic. It begins with the Luiseño Indians, the original inhabitants, followed by the 1798 founding of the San Luis Rey Mission, and continues to the Hispanic era and the Mexican government’s land-grant ranchos. Today, Rancho Buena Vista Adobe and Rancho Guajome still stand and are cherished examples of this historic walk back in time. So, allow me to introduce you to Vista in 2018.

Rendezvous With Ranchos

Though ensconced in a tiny enclave surrounded by the activity of a bustling suburb, a short stroll along a brick walkway leads to the serenity and charm of the fabled days of the Rancho Buena Vista Adobe—“the birthplace of Vista.” A hitching post, a colorful mosaic, and a gnarled California pepper tree signal your arrival to the hacienda estate, whose previous owners include a Hollywood film producer and his silent-screen star wife, as well as a private in the U.S. Calvary. Surrounded by a bit more land, it’s not difficult to imagine the lifestyle and happenings of the twenty-room adobe rancho house, Rancho Guajome (pronounced “Wah-hoe-meh”), in its heyday—from elaborate fiestas to spirited

Photo courtesy of Rancho Buena Vista Adobe

The courtyard at the Rancho Buena Vista Adobe.

rodeos. Known for its Anglo-Hispanic architecture, it has been recognized as a National Historic Landmark.

Shop, Eat, and Drink

In the shopping arena, a standout for its uniqueness is Apothecary Off Main, whose owner Traci Lawson seeks out products (preferably local) that are not found elsewhere. “I try to find items no one else carries, and when they do, I move on,” explains the homegrown Vista resident.

A food aficionado as well, Lawson recommends the sweet potato pancakes at Curbside Cafe; buffalo chicken nachos at 508 Tavern; Partake Gastropub for “the best hamburger in North County—no, make that San Diego County”; URBN Coal Fired Pizza for the only pizza this non-pizza lover eats; and Flying Pig Pub & Kitchen for its prime-time atmosphere and everything pork.

Add to the lineup 15 breweries, one meadery, one winery, and San Diego County’s oldest farmers’ market and Vista’s food and beverage scene is deliciously complete. Open every Saturday from 8 am to 1 pm, rain or shine, the market is known for such local produce as artichokes in winter, Asian pears in the fall, and boysenberries every summer. The market also features handicrafts, a gardener’s market, and food vendors serving up specialties such as stuffed hash browns and Belgian fries (accompanied by mayo, of course). Its mission: “To create a place where, whenever possible, you can buy food from the person that grew, caught, made, collected, or otherwise fostered its creation.”

Break a Leg

Though it’s not Broadway and it’s not even Off Broadway, this place is not to be missed. Imagine sitting on a lawn under the stars and watching a performance of “Mamma Mia!” or “Chicago”—this is a night at Vista’s Moonlight Amphitheatre.

The perfect complement to this open-air venue is the AVO Playhouse, a little theater known for its big productions. Located on the city’s historic Main Street, it’s housed in the town’s former movie theater and projects a back-in-the-day vibe expected of a place featuring an old marquee above its entrance.

Photo by Chris Rov Costa Photo by Chris Rov Costa

Photo by Chris Rov Costa

Top to bottom: Small batch, hand-crafted products at Apothecary Off Main; fresh open-face sandwich at 508 Tavern; coal-fired pizza at URBN.

Nature Calls

Located near the Moonlight Amphitheatre is a completely different outdoor experience found within the many acres of the Alta Vista Botanical Gardens. Attracting hikers, walkers (dogs welcome too), and lovers of nature, a stop at the covered picnic table near the entrance that oversees the sprawling grounds is a must for everyone. The goal of this land, known for its art installations, butterflies, and assorted trails, is “to bring together people, nature, and art.”

A Museum and a Memorial

Located at the end of a dirt road is the Antique Gas & Steam Engine Museum. Known for a bevy of treasures including operational steam engines, antique gas and diesel tractors, and a vintage Firestone sign, it is also noted for its annual events, such as a Civil War reenactment each March.

Commemorating another time and another war is the Veterans Memorial Park, which opened on April 24, 2016, in honor of Marine Pvt. Ernie Pinamonti who was killed in Vietnam. The poignant centerpiece of this one-acre park is a bronze sculpture of Pinamonti reading a letter, and embedded in the walkway leading to the statue are letters to and from Pinamonti—the last one referring to his death (tip: bring tissues).

All Things Equal

While San Diego County is a mosaic of municipalities—all different, all special—just one visit to this North County town reveals that the “V” in Vista stands for variety. So go, go now. D

Cynthia Dial is a journalist and admitted addict—a travel addict— who travels the world in search of a good story. But when she returns home, it’s to Southern California. “I’d love to say I relax when I’m off the road, but in truth I don’t. After all, I live in an area that rivals any international destination,” says Cynthia. Her travels are chronicled on travelwritingbycynthiadial.com.

Top to bottom: Dessert at the Flying Pig; Moonlight Amphitheatre

Photo by Danny Padila

Photo courtesy of Moonlight Amphitheatre

Loving Vegetables Season by Season

Pascale Beale’s latest culinary treat, Les Légumes: Vegetable Recipes from the Market Table (the third in the Market Table series), revels in cooking with vegetables throughout the seasons. Grouped by key ingredients in 12 chapters, with stunning full-page photos of every recipe, delightful anecdotes, practical tips, and uncomplicated recipes that work every time, Les Légumes transforms vegetable dishes into the highlight of any meal.

The book is a compendium of more than 100 healthy, tempting plant-based dishes, brimming with vibrant hues, innovative ingredients, and creative flavor combinations, from the simple yet striking tomato-avocado flowers, an ethereal zucchini cappuccino, and a sublimely fresh fennel salad with Asian pears, to flavor-packed main courses such as a fragrant eggplant curry with caramelized onions and tomatoes, a mouth-watering

asparagus and mushroom quiche, or a showstopping spring pea, fava bean, and roasted tomato tart.

In Les Légumes, the author’s recipes were inspired by, amongst other things, a documentary on Louis Comfort Tiffany, discovering fresh buffalo mozzarella in Venice, munching on raw asparagus in a friend’s garden, childhood adventures in the kitchen with her grandmother, and, of course, the food she finds every week at local farmers’ markets, be it in London, France, or California, the places she calls home. Her passion for creating fresh and lively dishes is evident in the mouth-watering array of appetizers, soups, salads, and main courses that make up this book.

Highlighting the flavor, textures, and colors of over 40 different vegetables, Les Légumes

Daikon, Watermelon Radish, and Beets with Nut Mustard Vinaigrette

Serves 8 people

For the salad:

1 small daikon radish—peeled and very thinly sliced on a mandolin

1 watermelon radish—peeled and very thinly sliced on a mandolin

1 raw Chioggia beet—peeled and very thinly sliced on a mandolin

1 raw yellow beet—peeled and very thinly sliced on a mandolin

1 small head red radicchio— leaves separated

¼ cup pistachios

¼ cup pine nuts

For the vinaigrette:

1 heaping tablespoon nut mustard

¼ cup extra virgin olive oil

Juice of 1 lemon

1 tablespoon finely chopped chives

On a large platter, arrange the daikon and beet slices and the radicchio leaves in an attractive manner, interspersing the different varieties and colors.

Dry roast the pistachios and pine nuts in a small pan over low heat until they release their aroma. Immediately scatter the warm nuts over the vegetables. In a small bowl, whisk together the vinaigrette ingredients to form an emulsion. Pour the vinaigrette over the vegetables and serve.

is the vegetable cookbook that celebrates eating seasonally with spectacular and creative savory dishes. D

Photo by Media

Photo by Media 27

Highly Edible

By Wendy Lemlin

First, a disclaimer. “Adult use” (i.e. recreational) marijuana became legal in California on January 1, 2018. Along with legalization came 278 pages of regulations for growing, producing, selling, and consuming cannabis in California. Lawyers for, and participants in, the marijuana industry have been working to decipher and comply with these rules, which may seem to contradict each other as well as previous regulations for medical marijuana. The article you are now reading was researched in December 2017 and written in the first few days of January 2018. By the time you read this, the marketplace may be very different, as real-world application leads to clarification and adjustment to laws and regulations.

The future has arrived. When you first walk into one of the newly legalized adult-use dispensaries, you might feel like the proverbial kid in a candy store. Literally. Lining the shelves are a vast array of cannabis-infused edible products ranging from chocolate bars and candy to bags of popcorn and bottles of soda, along with packages of “flower” and various smoking and vaping paraphernalia. For those who prefer to eat rather than smoke, there’s no shortage of munchables almost certain to give you the munchies.

All edibles aren’t created equal, however. As with any other food, the quality and level of sustainability in production varies greatly, not only in the ingredients, but in the purity of the cannabis source itself. These days, retail edibles are produced from oils and extracts distilled from marijuana—gone are the days when dispensaries sold treats made with ground weed or infused butter of questionable potency. The best edibles are produced with oils that go through double or triple distillation to remove pesticide residues and provide a safer, purer product with verifiable dosage.

Local edible business Dr. Raw Organics has been crafting such goodies as hard candies, cookies, tinctures, and the like with 100% organic, non-GMO ingredients since 2014. Three of their products are also vegan and gluten-free. The company has partnered with an extraction company to produce a clear cannabis oil so pure that all traces of pesticides have been removed, along with any unpleasant taste, according to

co-founder Kyle Dukes. The oil is doubly tested by certified labs, and it then becomes the active ingredient in the 4–5,000 edibles Dr. Raw produces a month. One of their most popular selections prior to January was a brownie containing 500mg of THC—an effective dose for sufferers of debilitating pain, cancer, or seizures. Under the new regulations, however, that product and many other favorites cannot be sold to recreational users in California.

The new laws stipulate that no adult-use package can contain more than 100mg of THC (the psychoactive chemical in cannabis), and the product must be divided into doses not to exceed 10mg. For medical patients, the overall amount of THC in a package can exceed 100mg, but must still be clearly divided into doses not to exceed 10mg. So, for medical patients, a brownie containing 500mg of THC is not allowed, but a chocolate bar containing 200mg that is scored into 20 doses of 10mg each is acceptable.

To put that into perspective, consumers wishing to microdose, or experience very mild effects equal to enjoying a beer or a glass of wine, typically find a dosage between 5–10mg to be sufficient, while 20–30mg will generally give a decent buzz; those using cannabis to control pain or treat the effects of such illnesses as cancer, chronic pain, or seizures require much higher doses.

Consequently, edible producers and retail shops have been scrambling to remanufacture and repackage their products. Although the regulations technically took effect January 1, it seems that there will be a “sunset” period until July 1 for all segments of the supply chain to achieve compliance.

B-Edibles founder Vanessa Corrales began creating cannabis-infused organic cotton candy for events and parties about a year ago. But because of the need to precisely control the dosage and packaging to comply with the new regulations, she changed her product line to infused sugar cubes and packets. The cannabis oil in her sugar is made from a CO2 extraction process for increased purity, rather than a more common solvent-based method, and the oil is then lab tested before being infused into the sugar. The finished product is tested again, using two different labs for exact results. With a food and beverage background, the San Diegan has worked with a number of area chefs to develop recipes using her sugars, and many of those dishes have been featured at cannabis-infused pop-up dinners hosted by the Closed Door Supper Club.

Kiva Confections, based in Los Angeles and a major player in the edibles industry, is known for such popular goodies as chocolate-covered espresso beans, chocolate bars, and mints. According to co-founder and COO Kristi Knoblich Palmer, the new regulations are a win for consumers who should now be able to more accurately determine dosage—but they’ve also necessitated a

major restructuring of the Kiva product line and packaging to meet the 100mg THC potency cap. As such, they have implemented 5mg breakpoints, and packaging now is in compliance with the state’s child-resistance requirements and includes all new government warnings.

At the time of this writing, most former medical marijuana dispensaries were still awaiting approval to operate as adult-use retail outlets, or stay open at all. Golden State Greens in the Midway district, which prior to January 1 served 500 to 800 “patients” a day, was one of the lucky few licensed to operate as of the first of the year, and the early days of 2018 saw lines of new customers stretching down the block. General manager Heidi Rising estimates that edibles comprise 30% of their sales and notes that many patrons tend to look for dosed versions of their favorite snacks. She points out that many of the edibles available today, especially the gourmet chocolates, are high-quality foods themselves, and she has seen a growing sophistication in the choices, even though most consumers will only eat a few bites at a time.

Unlike smoking or vaping marijuana, it generally takes anywhere from 20 minutes

to two hours for the effects of edibles to be felt, and Rising cautions new users to start slowly, and, despite how delicious it might be, treat the edible as a medicated product, not just something yummy to munch on. “Always keep a non-medicated version of that chocolate bar or bag of popcorn on hand,” she laughs, “so when you’re tempted to eat more, you don’t find yourself unable to get up off the couch an hour later!” D

Wendy Lemlin is an award-winning food and travel writer who has been afflicted with an acute case of wanderlust and a taste for the new and different for as long as she can remember. Whether traveling to the far-flung corners of the globe, or the near-flung corners of the county, she constantly seeks out the path least taken in search of unique experiences and flavors.

BorderlinesFoodandTravel.com.

Top: Sprinkle some sweetness or make your own edibles with infused sugar from B-Edibles. Bottom: You might feel like a kid in a candy store while perusing this display of edibles at Golden State Greens.

Photo by Wendy Lemlin

Photo courtesy of B-Edibles

EVENTS

ARTISAN TABLE, THURSDAYS AT A.R. VALENTIEN

A unique farm-to-table dining experience at The Lodge at Torrey Pines. This intimate communal meal is on the terrace overlooking the 18th hole of the Torrey Pines Golf Course. Executive Chef Jeff Jackson and Chef de Cuisine Kelli Crosson present dishes carefully paired with wines. • 858-777-6635 • LodgeTorreyPines.com

COOKING CLASSES AT SOLARE RISTORANTE

Learn to create Italian cuisine from Chefs Accursio and Brian through this intimate, hands-on experience in Solare’s commercial kitchen. Every other Saturday at 10am. Italian style coffee and pastry served, and Italian wine for students interested in “cooking with wine.” Class size limited to 10. $75 • 619-270-9670

OLIVE OIL 101 CLASSES-NORTH COUNTY OLIVE OIL

North County Olive Oil invites you to an Olive Oil 101 Class, Saturdays in April from 10-11am. Come join us on the porch at Sunshine Gardens Nursery. Learn about the California olive oil industry and how we create high quality, fresh, flavorful olive oils and vinegars. Class size limited to 12. $20.00 includes a 100ml bottle of olive oil. 760-518-5161.

32ND ANNUAL FALLBROOK AVOCADO FESTIVAL

April 15, 9am–5pm on Main Ave. in Downtown Fallbrook. Craft & food booths, Artisan Walk, Beer & Margarita Garden, live bands, avocado education. For the kids: Best Dressed Avocado Contest, Avo 500 Races, Little Miss & Mr. Avocado Contest, and a Carnival. Free admission and shuttles. • FallbrookChamberofCommerce.org

FARMS, FARMERS’ MARKETS, PRODUCE AND MEAL DELIVERY SERVICES

COASTAL ROOTS FARM

Sunday Farmers Market at the ValleyFort

Coastal Roots Farm cultivates healthy, connected communities by integrating sustainable agriculture, food justice and ancient Jewish wisdom. The 20 acre farm includes a food forest, vegetable gardens, compost complex, plant nursery, vineyard and animal pastures. Farm Stand open Su,10 am–3pm, Th, 2–6pm. 441 Saxony Rd. Encinitas, 92024 • hello@ coastalrootsfarm • 760-479-6505 • CoastalRootsFarm.org

DICKINSON FARM

Veteran owned and operated farm in National City producing organically grown, heirloom fruits, vegetables and herbs. Design your own box, buy a farmshare, and lots more options. 1430 E 24th St. National City, 91950 • hello@dickinson.farm • 858-848-6914 • dickinson.farm

ESCONDIDO CERTIFIED FARMERS’ MARKET

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

FALLBROOK – VALLEY FORT SUDAY FARMERS’ MARKET

Su from 10am–3pm at the Valley Fort, 3757 S. Mission Rd., Fallbrook. Great atmosphere, vendors and music. • skippaula@ verizon.net • 951-695-0045 • TheValleyFort.com

LA JOLLA OPEN AIRE MARKET

Su, 9am–1pm 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

F, 3–6pm fall/winter, 3–7pm spring/summer. Over 50 vendors in La Mesa Village, corner of Spring St. and University • outbackfarm@ sbcglobal.net • 619-249-9395 • CityofLaMesa.com

LEUCADIA FARMERS’ MARKET

Suday, 10am–2pm at Paul Ecke Central School, 185 Union St. off Vulcan in Leucadia. A big weekend farmers market with just about everything. Knife sharpening often. • 858-272-7054 • leucadia101.com

LUCKY BOLT

Eat well, save time and get more out of your day. Lucky Bolt makes it easy and affordable to eat well while you’re busy at work. Order by 10:30am and lunch arrives between 11:30am and 12:30pm. A different menu each day using produce from local, sustainable farms. • talk@luckybolt.com • LuckyBolt.com

NORTH SAN DIEGO / SIKES ADOBE CERTIFIED FARMERS’ MARKET

Since 2011 in San Pasqual Valley, Su 10:30am–3:30pm year round, rain or shine. Fresh, locally grown produce, pastured eggs, raw honey, plants, ready-to-eat & take home foods. 100% San Diego County producers. A traditional, old fashioned farmers’ market. Supports the preservation & restoration of Sikes Adobe Historic Farmstead. EBT/credit cards. I-15 at Via Rancho Pkwy, Escondido • 858-735-5311 • NSDCFM.com

OCEANSIDE MORNING FARMERS’ MARKET

Th, 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

RFB FAMILY FARM & APIARIES

Small scale beekeeping and honey production with beehives placed on small family farms in northern San Diego County. Not-so-ordinary, locally grown produce and plants from a small, Rancho Penasquitos backyard family farm. Exclusive producer of “PQ Backyard Honey.” Find RFB in the Certified Producers sections of select local farmers markets. • RFBFamilyFarm.com

SAN DIEGO MARKETS

Robust farmers’ markets with great selections at Pacific Beach on Bayard btwn Grand & Garnet (Tue, 2–7); North Park Thursday at No. Park Way & 30th, (Thu, 3–7:30); and Little Italy Mercato, Cedar St. (Sa, 8–2). All accept EBT. PB and NP also accept WIC. Farmers market vendor training, Vendor 101 and 102. • 619-233-3901 • SanDiegoMarkets.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 St. #150, San Diego • 619-295-3172 • SpecialtyProduce.com

STATE ST. FARMERS’ MARKET IN CARLSBAD VILLAGE

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

RESTAURANTS, FOODIE DESTINATIONS & CATERING

A.R. VALENTIEN

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 on Thursday nights. 11480 N. Torrey Pines Rd. • 858-453-4420 • LodgeTorreyPines.com

BETTY’S PIE WHOLE

Sweet and savory pies, from coconut to chicken pot, are the focus at this Southern-style outfit. Open for breakfast, lunch and dinner. Located under the red roof inside Sushine Gardens. 155 Quail Gardens Dr. Encinitas 92024 • 760-230-6781 • BettysPieWhole.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

SOLARE RISTORANTE & LOUNGE

San Diego Magazine 2017 Best Chef (Accursio Lota) and Best Wine List winner, and 2017 Pasta World Championship Winner, Accursio Lota! Locally sourced ingredients, fresh made pasta, organic produce, sustainably caught fish, and hormone-free meat. Great wine list, craft cocktails and beers. Happy hour Tu–Su, Tu wine specials, Live jazz Thurs. 2820 Roosevelt Rd., Liberty Station, Point Loma • 619-270-9670 • SolareLounge.com

SPECIALTY FOOD, DRINK & OTHER PRODUCTS

ESCOGELATO

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

FLOUR POWER CAKERY

With 30 years in business, Flour Power is well-known and respected in San Diego. They’ve partnered with hundreds of local hotels, restaurants and private venues, and can create the ideal cake for every occasion. From the most elaborate wedding experience to a cozy, romantic backyard celebration, Flour Power has a cake to match. 2389 Fletcher Pkwy., El Cajon • 619-697-6575 • FlourPower.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, and 8680 Miralani Dr. Ste. 135 San Diego 92126. Ingredients sourced from local farmers’ markets, and all waste is recycled. • 240-246-5126 • JuiceWaveSD.com

LENUS SKIN CARE PRODUCTS

Handcrafted botanical skin products lovingly created with healing plant ingredients and packaged in old fashioned amber glass. Cleansers, toners, lotions, creams, masks, scrubs and face oils. All products 100% free of artificial fragrance oils. • ShopLenus.com

NORTH COUNTY OLIVE OIL

Specializing in local California Extra Virgin Olive Oil, California Balsalmic Vinegar, and local artisans. Tasting Bar open F, Sa & Su, 11am–4pm. Olive oil and vinegar for sale 7 days a week. For Olive Oil 101 classes and private corporate tastings and events, call 760-518-5161. • 155 Quail Gardens Dr. Encinitas 92024 • NorthCountyOliveOil.com

FLORISTS, GARDEN, LANDSCAPING, FARM & RANCH RESOURCES

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. Encinitas, Fallbrook, Escondido and Valley Center. • Grangettos.com

GREEN THUMB SUPER GARDEN CENTER

Family owned and operated since 1946. Organic and natural products for your edible garden, trees, shrubs, flowers, succulents and everything you need for their care. Great selection of home canning supplies. 1019 San Marcos Blvd. off the 79 fwy near Via Vera Cruz • 760-744-3822 • SuperGarden.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 • 760-644-3404 (sales); 760-746-4769 (billing & dispatch)• SPVSoils.com

SUSHINE GARDENS

Where quality, selection and service are always in season! A family owned full-service garden center. Large selection of succulents, herbs, pottery, vegetables, seeds, garden art and a friendly and knowledgeable staff. 760-436-3244 • 155 Quail Gardens Dr. at the corner of Encinitas Blvd. Encinitas 92024 • SushineGardensInc.com

TWIGS BY TERI

Encinitas florist Twigs by Teri is known for its sophisticated floral designs, one-of-a-kind gifts made by local artisans and a huge selection of Fairy Garden items. Located inside the red-roofed gazebo in Sushine Gardens. Open Tu–Su. 760-943-8757. • 155 Quail Gardens Dr. Encinitas 92024 • TwigsByTeri.com

UNDERWATER ENVIRONMENTS

San Diego County’s largest dealer in fine, imported Japanese Koi and aquatic plants, and leader in the local pond industry, Underwater Environments specializes in Japanese Koi, koi pond filtration systems and water gardens. Open 7 days a week inside Sushine Gardens. 760-634-1404. • 155 Quail Gardens Dr. Encinitas 92024 • UEKoi.com

URBAN PLANTATIONS

Edible gardens and fruit trees for your home and business. Complete design, installation, maintenance and refresh services for everything from small home gardens to restaurant and corporate campus gardens. They’ll create the garden of your dreams! • 619-563-5771 • UrbanPlantations.com

WILD WILLOW FARM & EDUCATION CENTER

Educating the next generation of farmers, gardeners and homesteaders. Farming 101, Intro to Small Scale Regenerative Farming, runs July 8 to Aug 19. Check calendar for Monthly Open House Potluck, 4–9pm, donations accepted, $5 to partcipate, $3/slice of pizza from their outdoor pizza oven! Tours, field trips and venue rental. Visit their blog; theartofagriculture.org • wildwillowfarm@sandiegoroots.org • SanDiegoRoots.org/farm

GROCERY

RAMONA FAMILY NATURALS

BIGGER STORE! Family owned and operated natural food market with local, organic produce, raw milk, grass-fed meats, vitamins, supplements, specialty foods and more. Open M-F, 8am–7:30pm, Sa, 8am-6pm and Su, 10am–6pm. 325 6th St. Ramona • 760-787-5987 • ramonafamilynaturals.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, quail, 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

Casi Cielo Winery

open 12–6 pm

Miramar: 8680 Miralani Dr.,Suite 135 Mon-Fri 8am-3pm

Mission Beach: 3733 Mission Blvd. Every day 8am-3pm ORGANIC, LOCAL, VEGETARIAN GLUTEN- & DAIRY-FREE 240.246.5126 | www.JuiceWaveSD.com Juicewavesd #JuiceWavesd #Sippinonzenandjuice

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–Sa, 11am–7pm; Su,11am–5pm. 2855 El Cajon Blvd. Suite 1, San Diego 92104 • 619-564-8976 • TheHeartAndTrotter.com

REAL ESTATE & HOME PRODUCTS

AFM SAFECOAT

Innovator in paint and building products with reduced toxicity to preserve indoor air quality with a complete line of chemically responsible, nonpolluting paint and building products that meet the highest performance standards. • 619-239-0321 x110 • AFMSafecoat.com

URBAN DWELLINGS REAL ESTATE

Dominick Fiume, Real Estate Broker, provides exceptional customer service with specialized knowledge of urban San Diego. CalBRE No. 01017892 1228 University Ave. Ste. 200 San Diego 92103 • 619-543-9500

EDUCATION

BASTYR UNIVERSITY CALIFORNIA

California’s only fully accredited naturopathic medical school offers degrees in Nutrition and Culinary Arts, and a Master of Science in Nutrition for Wellness. Now offering cooking classes! Learn more at Expereince Bastyr, Nov 4. 4106 Sorrento Valley Blvd., San Diego, CA 92121 • 858-246-9700 • Bastyr.edu/ california.com

RENE MILLER STUDIOS

Encinitas artist Rene Miller offers art classes for all ages and camps, combining technique and freedom of expression. Find your inner artist. Located inside Sushine Gardens. 155 Quail Gardens Dr., Encinitas 92024 • 858-793-1960 • ReneeMillerStudios.com

SEAFOOD RETAIL

CATALINA OFFSHORE PRODUCTS

Celebrating 40 years in business, this bustling wholesale and retail seafood market in a working warehouse offers fresh sustainably harvested seafood, much of it from local waters. F and Sa cooking demos. M–Tu, 8am–3pm; W–Su, 8am–5pm. 5202 Lovelock St., San Diego • 619-297-9797 • CatalinaOP.com

DESTINATIONS

CLAYTON VACATIONS

Experience Spotlight on Wine in the Mediterranean. Enjoy hosted dinners, wine tastings and meet-and-greets on board the intimate Regent Seven Seas Voyager with a renowned wine expert from Castello Banfi. To book, contact Bitsy Clayton, Cruise and Vacation Specialist. • 888-451-6524; 858-451-6524 • bitsy@ claytonvacations.com • ClaytonVacations.com

RANCHO LA PUERTA

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

WINE, BEER & SPIRITS

CASI CIELO WINERY

“Almost Heaven.” Specializing in handcrafted red, white and rose wines, and their newest addition, Kickass Fruit wines. They also offer gourmet grape and fruit jellies, handcrafted quilts, barrel stave crosses, cork items and vineyard paintings. Open Sa & Su, 12-6. 3044 Colina Verde Ln. Jamul , 91935 • 619-251-1818 • CasiCieloWinery.com

CHUPAROSA VINEYARDS

100% estate grown Zinfandel, Sangiovese, Cabernet Franc and Albarino. Picnic on the patio overlooking the vines or warm up by the fireplace this winter inside the rustic tasting room. Open Sa & Su 11-5pm. 910 Gem Lane, Ramona, 92065 • 760-788-0059 • ChuparosaVineyards.com

DOMAINE ARTEFACT

Dedicated to growing Rhone grape varietals and vinifying and blending them in traditional and innovative ways. Available for private events. Open for tastings Sa & Su, 12-6pm. 15404 Highland Valley Rd., Escondido, 92025 • 760-432-8034 • Domaine-ArtefactWine.com

WOOF’N ROSE WINERY

Features award winning red wines made from 100% Ramona Valley American Vitacultural Area (AVA) grapes, mostly estate grown. Try their flagship Estate Cabernet Franc. Open most Sa and Su, 11am-5pm, and by appointment. Call ahead to allow them to give you good directions and to confirm availability. • 760-788-4818 • WoofNRose.com

FARMERS’ MARKETS

MONDAY

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

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

TUESDAY

Coronado

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

Escondido * Heritage Garden Park Juniper btwn Grand & Valley Pkwy. 2:30–6pm year round 760-480-4101

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

Otay Ranch—Chula Vista 2015 Birch Rd. & Eastlake Blvd. 4–8pm (3 – 7pm winter hours) 619-279-0032

Pacific Beach Tuesday *# Bayard & Garnet

2–7:30pm (2–7pm fall-winter) 619-233-3901

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

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

WEDNESDAY

Encinitas Station

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

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

People’s Produce Night Market *#

1655 Euclid Ave. 5–8pm 619-262-2022

Santee *#

Carlton Hills Blvd. & Mast Blvd. 3–7pm (winter 2:30–6:30pm) 619-449-8427

State Street in Carlsbad Village

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

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

THURSDAY

Linda Vista *# 6900 Linda Vista Rd. 3–7pm (2–6 winter hours) 760-504-4363

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

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

Rancho Bernardo 16535 Via Esprillo btw Via Fontero & Via del Campo 11am–2pm 619-279-0032

SDSU

Campanile Walkway btw Hepner Hall & Love Library

10am–3pm (Sept to June) www.clube3.org

Sleeves Up Horton Plaza 199 Horton Plaza 10am–2pm 619-481-4959

Valley Center 28246 Lilac Rd. 3–7pm vccountryfarmersmarket@gmail. com

FRIDAY

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

Horton Plaza # 225 Broadway Circle 11am–2pm 619-795-3363

Imperial Beach *# Seacoast Dr. at Pier Plaza Oct to Mar, 12–7pm; Apr to Sep, Noon–7:30pm info@imperialbeachfarmers market.org

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

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

SATURDAY

City Heights *!# Wightman St. btw Fairmount & 43rd St. 9am–1pm 760-504-4363

Del Mar Upper Shores Park 225 9th St. 1–4pm 858-465-0013

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

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

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

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

Scripps Ranch 10380 Spring Canyon Rd. & Scripps Poway Pkwy. 10am–2:30pm 858-586-7933

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

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

SUNDAY

Allied Gardens Sunday Lewis Middle School 5170 GreenBrier Ave. 10am–2pm 858-568-6291, 619-865-6574

Fallbrook - Valley Fort 3757 South Mission Rd., Fallbrook 10am–3pm 951-695-0045

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

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

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

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

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

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

Santa Ysabel 21887 Washington St. Hwy 78 and 79 Noon–4pm 760-782-9202

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

* 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 SDSU, Seeds @ City, and Valley Fort Sunday are certi fied by the County Agricultural Commissioner. Visit ediblesand iego.com and click on “Farmers’ Markets” for more complete information and links to farmers’ market websites.