Escondido Magazine (EM) winter 2015

Escondido’s “must try” 2016 Dining Destinations. Check it out on page 31!

2015 - 2016

DINING

ISSUE

Exotic Minerals and gemstones

Issue 26 Winter 2015

page 24

Escondido

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E S C ON DIDO M AGAZ IN E

Cover photo: Steve Gilb

2016

DINING

Contents

MORE PAGE 31

DESTINATIONS

21

MUCH MORE THAN THE BIG FOUR....................09 Learn about Escondido’s rich history in the agricultural community.

SUSTAINABLE GARDENING................................12 Organically grown food is filling our store

shelves. But is it really all that much better?

CITY SHTICKER.................................................14 Irv Erdos will have you snickering at his take on wrestling with Christmas dinner.

24

SOMETHING WICKED THIS WAY COMES...........16

BEHIND THE SCENES........................................34

Rancho Guejito wine is bringing something

A local weekly, gourmet meal delivery service,

HEALTHY CHOICES............................................19

MIKE’S BBQ.....................................................37

“wicked” to Escondido.

catering company and education center.

The adjustments in food being served at high

More than just a delicious place to eat, Mike’s

ANIMAL CRACKERS..........................................21

INGENIOUS DIET...............................................39

schools are bettering our youths’ health.

BBQ is recognized for its charitable efforts.

What do you feed 2,600 animals representing

How you can reap the amazing benefits of a

MINERALS, GEMSTONES AND JEWELRY...........24

DINNER AT THE WHITE HOUSE..........................41

over 300 species in a day? Find out here.

“smarter” diet.

Escondido is home to a new retailer that show-

Ever wonder what was being served up at the

CULINARY ARTS...............................................28

WHERE DID THAT COME FROM?........................44

cases stunning minerals, gemstones and jewelry!

White House in times past?

Orange Glen’s state-of-the-art culinary kitchen is

“Spill the beans!”, “Bring home the bacon!” Find

3RD ANNUAL DINE OUT ESCONDIDO.................30

THE PAST MOVES.............................................46

a home for many of its culinary students.

out where sayings like these came from.

Visit Escondido is hosting the 3rd annual “Dine

The Roynon Museum of Paleontology finds a

2016 ESCONDIDO DINING DESTINATIONS.........31

UPCOMING EVENTS..........................................49

Out Escondido!” from January 24 – 30.

We’ve narrowed down some of the must-try flavors for your taste buds in 2016!

6 | Escondido Magazine

44

new home in Escondido.

Check out what’s going on locally this winter in Escondido.

46

Connecting Commerce to Community.

UNLOCK YOUR BUSINESS POTENTIAL With a rich history spanning more than 100 years, the Escondido Chamber of Commerce has been a driving force among

the key players in developing and implementing positive actions which lead to prosperity for the community, its businesses and its citizens.

Your business success is our mission. Partnership with the Chamber is one of the best business decisions you can make.

You may choose to be actively involved in our committees and various networking events, or simply take advantage of our business advocacy and marketing.

Volunteer leadership and dedicated staff ensures the Chamber s fiscal health, relevance and vibrancy, and is the leading component for a strong voice for business.

EVENTS CALENDAR Good Morning Escondido!

Kick off your day with an energetic networking breakfast. Current and prospective members of the Chamber of Commerce. RSVP. Cost: Members $10, Guests $20.

• • • •

Location tba, 7:30a.m. - 9:00a.m.

Friday, January 22 Friday, February 26 Friday, March 25

Business After Five Mixer This event provides you with the opportunity to exchange ideas, meet qualified business connections and generate new leads. Prospective members call to reserve. Sponsor tables available. Cost: Members Free, Guests $30.

Thursday, February 11, 5:00-7:00p.m.

Location TBA Thursday, March 10, 5:00-7:00p.m.

Cypress Court

Plates for Eight Network and establish connections with other Chamber business members, while enjoying lunch. Members only. RSVP required.

Tuesday, January 5, 11:30a.m.-1:00p.m.

Marie Callender s Wednesday, January 20, 11:30a.m.-1:00p.m.

Cocina Del Charro Tuesday, February 2, 11:30a.m.-1:00p.m.

Charlie s Classic Cooking Wednesday, February 17, 11:30a.m.-1:00p.m.

Golden Egg Omelet Tuesday, March 1, 11:30a.m.-1:00p.m.

Palomar Hospital Cafe Wednesday, March 16, 11:30a.m.-1:00p.m.

Mi Guadalajara

Call us today for more information.

760-745-2125 RSVP: claudine@escondidochamber.org

Government Affairs Committee Meeting First Tuesday of the month, 4:00p.m., Escondido Chamber of Commerce.

Economic Development Committee Meeting Second Thursday, 12:00p.m., Escondido Chamber of Commerce.

Healthcare Committee Meeting Third Thursday, 12:00p.m., Escondido Chamber of Commerce.

Escondido Chamber Open House Tuesday, January 19, 5:00p.m.-7:00p.m.

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ASSIGNMENT EDITOR Heather Petrek

CONTRIBUTING EDITORS Joel Brown Tom Hogarty

ART DIRECTOR / GRAPHIC DESIGN William Daniels of SDBE Media & Design 858-229-4038 sdbegraphics@gmail.com CONTRIBUTING WRITERS Whitney Butler Maurice DiMarino Irv Erdos Cynthia Gonzalez Hannah Keith Gina McGalliard Brionne Moore Heather Petrek Lisa Rose Amanda Savarese

CONTRIBUTING PHOTOGRAPHERS David Zumaya Brooke Petrek PRINTING BY San Dieguito Printers

ADVERTISING SALES Claudine Rumbawa 760-745-2125 ext. 202 claudine@escondidochamber.org Rorie Johnston 760-745-2125 rorie@escondidochamber.org

Tom Hogarty 760-855-8083 tom@hogartycommunications.com Liz LaBlond 760 745-2125 ext.204 liz@escondidochamber.org

720 N. Broadway, Escondido, CA 92025 760-745-2125 | info@escondidochamber.org

HISTOR Y

Lemon Packing, 1930

Much More Than The Big Four Escondido was founded as an agricultural community

BY WENDY BARKER*

ESCONDIDO WAS FOUNDED AS AN AGRICULTURAL COMMUNITY. When someone asks me about the history of local farming I refer to

the four major crops grown in abundance. First grapes, then lemons and oranges, and finally avocados. But if the conversation delves more deeply, we might discuss the wide range of farming activities undertaken here over the years.

An article in the January 1913 edition of Outwest magazine was

called “Escondido: the Sun Kissed Vale.” The author refers to Escon-

Citrus fruits…………..…..$1,360,000

Poultry and eggs…………….525,000 Dairy products………………450,000

Grapes and juice…………….275,000

Ensilage and alfalfa…………100,000

Vegetables and small fruits…100,000

Citrus production was further broken down by shipments of lem-

dido as the Garden of Eden more than once. It specifically lists the

ons, Valencia oranges, navel oranges, and grapefruit. The total number

oranges, peaches, pears, peanuts, persimmons, pomegranates, prunes,

citrus fruits at 462 boxes per railcar.

following crops being grown here commercially at the time: alfalfa,

apples, dewberries, grapes, lemons, loganberries, melons, nectarines, strawberries, walnuts and wheat, along with dairy cows.

Jump forward a couple decades to the front page of the Daily

Times-Advocate. A copy on display in the History Center office is dat-

ed simply “Grape Day 1934” because, of course, everyone back then knew that Grape Day was September 9th (these days it takes place on

the Saturday after Labor Day). The newspaper article indicated these “Agricultural Returns for 1933-34” *reprinted from EM Fall 2012

of freight shipments was 1,346, with lemons responsible for well over half. “Lemons were figured at 348 boxes per shipment” with the other

Another section of the article, “Escondido Grapes and Wine,” indi-

cated increased production of wines, which had been approximately

300,000 gallons the previous year. The article went on to say, “Escondido wines have gained a reputation for excellence to such an extent

that some other districts are printing ‘Escondido’ on their labels for sale purpose.”

Turkeys and Eggs also had their own heading in the article. “Raising [ continued on page 11 ]

Winter 2015-2016 | 9

C ON TR IBUTOR S

WHITNEY BUTLER

MAURICE DIMARINO

IRV ERDOS

CYNTHIA GONZALEZ

HANNAH KEITH

Whitney Butler is a professional freelance writer and wannabe chef. She grew up in Escondido, enjoys international travel, wearing sunglasses and managing her company Butler Ink & Media.

Maurice is a native of San Diego and is the Sommelier & Beverage Director for the Cohn Restaurant Group where he oversees 18 restaurants. He also writes for one of the most unique wine blogs in San Diego, mauricescru.com.

Irv Erdos is a humor columnist. Contact him at IrvErdos@aol.com.

Cynthia Gonzalez is a senior at Escondido High School. She serves as the editor-in-chief for the school paper, the Cougar. She hopes to go to college, and major in psychology to become a psychologist.

Hannah Keith is a junior at San Pasqual High School, and hopes to go to college on the east coast for fashion design and journalism. She plays water polo and is editor-in-chief for her school’s Eagle Eye Newspaper.

GINA MCGALLIARD

BRIONNE MOORE

HEATHER PETREK

LISA ROSE

AMANDA SAVARESE

Gina McGalliard is a freelance writer and graduate of UCSD with degrees in political science/international relations, and literature & writing.

Brionne Moore is a scholar in junior year at Del Lago Academy. She participates in the Sewing Club and the LGBT Straight Alliance Club, and wishes to achieve her dream career in the field of architecture.

Heather Petrek is the Assignment Editor for The Escondido Magazine and a freelance writer specializing in fiction for adults and children.

Lisa Rose is a freelance journalist and copywriter. See her website at: sandiegowritergirl.com.

Amanda Savarese is a junior at Orange Glen High School and plans to pursue a career in engineering. She is a varsity volleyball player, is involved with NHS, CSF and is an OG ambassador for student publications.

She is also the co-editorin-chief for the Torch Yearbook.

10 | Escondido Magazine

HISTOR Y

Orange packing, 1948

[ continued from page 9 ]

turkeys for Thanksgiving and Christmas markets and for the sale of setting eggs

has shown an increase here of about

1,000 percent during the past five years.

It is estimated that a census would show

a resident population of 15,000 turkeys in the valley at this time.”

Perhaps no other spot on this mundane sphere can boast of so wide a diversity of soil products grown on a commercial scale...

The article ended with a section that

boasted of the wide range of diverse crops grown in Escondido. “Perhaps no

five acres of floor space, is the largest of its kind under one roof. Our lemons are shipped for the most part to these

five major markets: Atlanta, Georgia;

Chicago, Illinois; Memphis, Tennessee; Houston, Texas; and Richmond, Virginia.

In regards to avocados, it noted that

of the many hundreds of varieties of avocados grown in California “only the

best fruits of 14 varieties” bear the local

other spot on this mundane sphere can boast of so wide a diversity

Calavo brand. It told readers that much more was in production than

and frigid zones do well here. Visitors viewing the annual Grape Day

expanding industry” and poultry producers could also “claim a major

of soil products grown on a commercial scale as is the case in Escondido. With very few exceptions, plants from tropical, temperate agricultural exhibits often express amazement at the wide spread and high quality of these exhibits.”

Lemon production peaked during the 1945-46 season. The

Escondido Lemon Association handled 1,159,039 field boxes that season!

“Your Guide to Escondido” was published in 1960 during a time

when some groves and other farm lands were being converted to

other uses. Nonetheless, the Lemon Association, “with approximately

citrus and avocados. A drive through the area would show “fields of alfalfa, barley, oats and flowers as well.” And “dairying is another contribution to Escondido’s economy.”

Local agriculture might not be as visible to the casual observer

today as it was in decades past. But there are still many crops being

grown in Escondido, and farming is bigger than the casual observer might assume. The traditional big four of grapes, lemons, oranges

and avocados are still being grown, plus a whole slew of others.

Taste for yourself at a local farmers market or through a Consumer Supported Agriculture program.

Winter 2015-2016 | 11

HEALTH

Sustainable Gardening Freshly gardened produce provides great nutritional value

BY BRIONNE MOORE

HEALTH, A PRIORITY in every person’s life, is highly dependent on the food that

is put in one’s body. As a casual task, one

must go to a local supermarket to purchase various fruits and vegetables that

will provide the human body with the

the organic fruit and vegetable may ap-

“He plants trees to benefit another generation” -Caecilius Statius

necessary nutrients. Whenever one walks in the fruit or vegetable aisles in the grocery store, has it ever been noticed that

pear unusual, this freshly gardened produce provides great nutritional value.

As of recently, researchers and inven-

tors are creating devices that can purify water and evenly distribute water be-

tween plants. With such inventions, fresh dirt, fertilizer, and an open plain that receives a great amount of sunshine, a per-

an individual section made specifically for

fect garden can be developed.

injections of any chemicals to make them perfectly shaped and col-

grow efficiently called quercetin and kaempferol. Due to these com-

organic fruits and vegetables is present? These fruits and vegetables

are qualified as freshly grown and picked from a garden, without the ored. For example, compared to a “perfect” tomato, which is bright red and nearly a perfect sphere, an organic tomato can be any color from red to green and possibly shaped as a miniature pumpkin. Although

12 | Escondido Magazine

Research has discovered that there are two special types of flavo-

noids, a large class of plant pigments that allow organic tomatoes to

pounds, which can be found in brands of soil and fertilizer, organic tomatoes can grow healthfully and without additional chemicals found in conventional tomatoes.

This shows that due to soil and care, tomatoes and

other produce have just as much or even more nutri-

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tables, our dietary requirements will be well achieved.

Overall, as a community, we should promote sustain-

able gardening to benefit the health of every citizen. To improve the lives of today’s citizens and provide for future generations, we must take action and produce necessary resources for each individual to live a healthy, happy life.

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ber, it is for the economy, the health of our generation,

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HUM OR

City Shticker

Wrestling with Christmas Dinner

BY IRV ERDOS | CARTOON BY STEVE BURROWS

ANY DAY NOW, THEY WILL DESCEND. “I object to your use of that word to describe my family’s arrival,”

my wife protests.

“I’m talking about the plane,” I argue. “The way its altitude gradually

decreases as it comes in for a landing.”

“I know exactly what you’re talking about,” she scolds. “And I want

you to behave when Aunt Anna and Uncle Vito arrive for their Christmas visit.”

She calls it a visit. I call it an occupation.

“A visit implies a temporary stay,” I explain. “You know, something

impermanent, passing, fleeting.”

“And that’s exactly what it will be,” she insists.

14 | Escondido Magazine

“Do we know when they’re returning?” I ask.

“Not yet,” my wife replies.

“If it were a visit, we’d have some idea,” I argue. “A date I can circle

on my calendar. A visit implies they plan to go home some day.”

“You know they will go home.”

“They bought one-way tickets.”

“You call it one way, I call it open reservations.”

It’s interesting how my wife and I speak English, but not the same

language. Take the term “After Christmas,” the expression she employs to describe when Aunt Anna and Uncle Vito plan to leave. To me, “After

Christmas” means December 26th. To my wife and in-laws it means somewhere between the day following Christmas, and before the sun

Stephen’s burns out.

“You should be happy they’re coming,” my wife asserts. “They’re preparing the

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Christmas dinner for the entire family. And not only are they so kind as to prepare it, they’re also bringing it.”

And that sounds like a lovely gesture, but regrettably, it doesn’t mean turkey.

Or ham.

Or lamb, chicken, pork, rabbit, goose, duck, or deer. Not at Christmas, and not if

my in-laws are preparing it.

Christmas dinner will be comprised entirely of seafood. It’s an Italian tradition

called “The Feast of the Seven Fishes.”

Don’t get me wrong. I don’t mind fish. But this dinner won’t include the kind you

might buy at a traditional supermarket like sea bass, filet of sole, cod, or salmon.

This dinner will consist of unidentifiable denizens of the deep, the kind bearing

tentacles, teeth, and other tools of torture; the type you’re apt to see in a Jules Verne movie.

Some are known for their ability to snap off an appendage, others for strangula-

tion. And one commonly recognized for its propensity for electrocution.

All that wouldn’t be much of a concern if the beasts didn’t retain a heartbeat.

They arrive in Aunt Anna’s surging suitcase, carefully packed in ice to ensure vitality.

How they get it all past security is an enduring mystery.

Only Aunt Anna and Uncle Vito can arrive with luggage capable of unpacking

itself. Upon carefully opening the suitcase, a wrestling match ensues. Weapons are employed. Mostly, they are comprised of kitchen knives, but also a screwdriver, a hacksaw, and a pair of pliers, the latter used to separate some sort of beast from its mammoth shell. Aunt Anna calls it “scungilli.” English translation: sea slug.

With the proper manipulation employing the above-mentioned instruments,

plus some added coaxing with a sledgehammer, the hapless sea slug finally surrenders its abode and tumbles to the table in a still-pulsating slimy heap.

“Do you like scungilli?” Aunt Anna will ask.

“Not a big fan of slime,” I will answer.

“He’ll love it,” my wife will interject.

In fairness, the scungilli doesn’t put up much of a fight. Far more challenging fare

lies ahead. Armed adversaries fortified with teeth, tentacles, jaws and claws have yet to be vanquished, including the formidable “anguilla” (eel), an encounter on a par with taking a bath with a toaster. These contests require far greater valor than that skirmish with scungilli.

If all goes well, dinner will follow. Aunt Anna and Uncle Vito are worthy warriors,

so I have every confidence they will emerge victorious, save for a few unsightly battle scars. (Uncle Vito swears a missing digit was suffered in the war.)

I usually leave the house whenever they prepare dinner since I consider myself

a man of peace, one who detests violence of any sort, be it in combat or cooking.

But I will concede, you can’t expect to sit down for a nice Christmas dinner un-

less the entrees have been properly euthanized. In that respect, I’m thankful for their conquests.

Merry Christmas to all, and to all, buon appetito!

Contact humor columnist Irv Erdos at IrvErdos@aol.com.

Classic black is back

C OM M UN ITY

Something Wicked This Way Comes Fantastic wine meets rich history

BY MAURICE DIMARINO

IF YOU HAVE READ ANY OF MY PREVIOUS ARTICLES, you would have noticed that I am taking an interest in San Diego local wines. I

have written and taught classes about our long history of winemaking

pre-prohibition. Each year I am seeing more and more small wineries pop up around the county. Many of these wineries are urban winer-

ies, meaning they rent out warehouse spaces and make wines from grapes bought from around San Diego and other regions in California. In Ocean Beach, a winery and tasting room featuring wines made

from Washington State grapes is opening. In Hillcrest, my good friends at Vinavanti are opening their winery and tasting room with locally grown grapes made with a natural approach. Everywhere I turn there is a new urban winery.

I am also seeing the more estate wineries opening. Estate wineries

are wineries that have vineyards, cellars and tasting rooms on site. In

16 | Escondido Magazine

Ramona, Milagro Farm is an estate winery going through some ownership changes and getting a face lift. I heard that they are bringing in

Hugo Acosta, the grandfather of Baja wine to Ramona to oversee their

winemaking. This is still hearsay, and not 100 percent confirmed, but if it is true, definitely keep an eye out! It would bring us back to the early

19th century when the borders were open and Mexico and San Diego shared grapes, wines and winemakers.

If you are a fan of the old Milagro Farm where Jim Hart made deli-

cious Sangiovese and Barbera, don’t fret. Jim has now bought the Jen-

kins Ranch Winery in Julian. Jim is Joe and Nancy Hart’s son, Joe being one of the first “real” winemakers in Temecula. Jim has an incredible understanding of our region and what should and should not grow here.

I trust that Jim’s new winery will give us unique and interesting wines.

In a few years it will be a full-blown estate winery with event centers and extraordinary vineyards.

So what is this wicked thing that is coming? I use the word in the

sive land grant named Rancho Guejito. This Spanish land grant passed

Diego back on the California wine map. What is Rancho Guejito, you

owners of Rancho Guejito was Jose Maria Orozco, a peace and customs

best sense, the way that Ali G or UK b-boys would use it. In the most positive way. Rancho Guejito is wicked! Rancho Guejito should put San

ask? Rancho Guejito is a vineyard and winery. This year will be the first wine labeled Rancho Guejito Vineyards, so that means at this point it is an Urban winery produced at Vesper Vineyards. In a few years it will

be a full-blown estate winery with event centers and extraordinary vineyards.

Let’s go back in time so you can have an idea why this is so wicked.

In the late 1830s there was only one winery in California, the Alisio winery run by the godfather of California wine, Jean Louis Vigne. The Frenchman’s winery was in Los Angeles. A few years later, Asher Max-

cy started the second winery in California in Valley Center called the Vineyard Ranch. Asher was a rancher, with a reputation for being cruel

to the native Americans. That being said, he built a winery, post office and school on his 4500 acre property. Next door was another mas-

through several private ownerships and since the 1840s has grown to 20,000 acres encompassing the Vineyard Ranch. One of the first agent who fought in the biggest battle in California to keep Califor-

nia independent. In fact, I have a drink named after him at our new restaurant, Coasterra.

Today the 20,000 acres belong to Theo Coates who inherited it from

her father in 2004. Theo is a wine lover and has big dreams for the

last intact Spanish land grant of California. She has planted vineyards on the Rancho Guejito property along highway 78 on the way to the

San Diego Zoo Safari Park. Overseeing the vineyards and fruit groves is Al Stehly, owner of Stehleon Vineyards. The vineyards on the lower

property near the highway have produced fruit for a few years now. I feature a Stehleon Grenache Rose at Coasterra that has received rave

reviews. Al’s son-in-law, Chris Broomell, also makes a Grenache Rose from this vineyard for his Vesper Vineyards label. The Sangiovese com[ continued on page 18 ]

Winter 2015-2016 | 17

C OM M UN ITY

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ing from here has also been well received.

But what I am most excited about are the vineyards that Al planted at the top of

Rancho Guejito, some 1,200 feet in elevation. Carignan, Grenache Blanc, Vermentino and other Southern Rhone and Italian varieties live down the road from California’s second winery. Fruit from the “Vineyard Ranch Vineyard” was harvested

this year and I can’t wait to see the juice they produce. Even more exciting, Al has

received the okay to go higher and plant along the hillsides of the Rancho Guejito, we’re talking 4,000 feet. I suspect these vines will produce small concentrated ber-

ries driven by acid and will be the talk of California. Wait till the Randall Graham or Joel Peterson hear of this, they are going to go gaga goo goo. Wicked!

Being that I am in the restaurant business, I am excited to see wines grown in

Special Real Estate issue. Read more on page 25!

San Diego that match with food. But what really excites me is history and eating in

199

for as little as

$

history. What do I mean by that? Well, when they build the winery, on the lower

part of Rancho Guejito people are going to want to see the vineyards planted on the Vineyard Ranch. If you leave the tasting room, it will take 40 minutes to drive to the

vineyards. What Al has proposed is having helicopter rides from the winery to the Vineyard Ranch. Imagine arriving at the tasting room and booking a helicopter ride

to see the vineyards. You will hover over the adobe ruins of the old winery, land in a field with lights stringed among the vines, illuminating long tables set for an eight course meal. The greatest wine dinner ever! I can’t wait.

Request a media kit today!

760-745-2125

In the meantime, check out the wines being produced from those vineyards. San

Diego has a rich unknown wine history and I am excited to see it return. Something

wicked this way comes, so get ready San Diego, we are about to redraw the California wine map.

H E ALT H

The Finest Hotel in Escondido!

Free breakfast included.

Great Tripadvisor reviews.

Healthy Choices Healthy food at Escondido High School

BY CYNTHIA GONZALEZ

WHOLE-WHEAT BREAD, FRESH FRUITS AND VEGETABLES and healthy choices are promoted at Escondido High School (EHS) through our lunch program.

“The women in the cafeteria work very hard to produce good food for this school

and it’s much appreciated,” said Principal Rich Watkins.

Employees in the EHS cafeteria, along with other Student Nutrition Services staff

throughout the school district, are dedicated to making healthy and appealing food

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for students. Outside, they are cooking the meat for hamburgers, while others are inside preparing sandwiches and salads.

“We follow exact guidelines given by our nutritionist who follows federal laws,”

said Student Nutrition Central Manager Marla Martin.

In 2006, California passed laws about what kind of food can be provided

throughout the school day. Calories are limited to 750-850; fat and sodium are also

limited, that is why the content of the vending machines has changed. All the soda and sugary drinks have been replaced with water and low calorie Gatorade. The employees of the lunchroom work with whole-wheat bread for sandwiches and burgers, while milk and chocolate milk is either low fat or nonfat.

EHS senior Fernanda Gomez has been eating lunch at school since freshman

year and has never felt a real difference between school food and food at home.

[ continued on page 20 ]

1700 Seven Oaks Road Escondido, California 92026

760.740.1700 800.752.1710

www.bwescondido.com I-15 at El Norte Parkway Exit

Each Best Western® branded hotel is independently owned and operated. ©Best Western International, Inc. All rights reserved.

[ continued from page 19 ]

“At home there is more to choose from and there is a larger variety,

but eating the food here isn’t a problem for me. It can be pretty appetizing after trying it a few times,” said Gomez.

According to California Department of Education, since the year

2002, schools all around the state have been working to promote healthy eating and giving students a wide variety of choices. Then in

2006, whole-wheat was introduced to the school campus and dairy products such as milk and chocolate milk were changed to low-fat or non-fat.

“We have been working with all these guidelines, some even before

they were introduced, like the whole-wheat and the kind of milk we give out, as well as the fruits and vegetables,” said Martin.

Changes have also come to food fairs, a common fundraising activ-

ity. The number of food sale opportunities has been reduced because

the school wants to promote healthy food, and fast food doesn’t fit the criteria.

“Food sales don’t promote healthy eating. It is a nice thing for the

students to help their clubs, but they could come to an end soon because of our food regulations,” said Martin.

Celebrating our 75th Anniversary 1940 - 2015

N

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900 Canterbury Place Suite 310 Escondido, CA 92033 • P.O. Box 907 • Personal Insurance Coverage • Business Insurance Coverage • Life Insurance Coverage • Umbrella and/or Excess Liability Coverage

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e are pleased to announce that Joseph Giamanco, has joined North County Insurance as Vice President of Sales and Marketing effective September 1, 2015. Joseph has been an insurance agent in the San Diego area since 1999. He founded a Farmers Insurance Agency in 2002 and has been awarded Farmers prestigious Toppers and Blue Vase awards. His client focused approach to insurance has earned him San Diego Magazines 5 Star Insurance Agent rating for the past 5 years.

Community service holds a high importance to Joseph. He spent 6 years as a member of the Rancho Bernardo Sunrise Rotary and was the Clubs Vocational Director for 4 years. He is a Rotary Paul Harris Fellow. Joseph has been instrumental in the creation of several local fund raisers that support low income families, special needs student programs and local animal rescue programs.

Joseph is a San Diego area native. He and his wife Veronica, daughter Julia and son Joshua reside in Escondido.

IN SIDER

Animal Crackers San Diego Zoo Safari Park Diets

BY HEATHER PETREK | PHOTOS BY BROOKE PETREK

HUMANS EAT A VARIETY OF FOODS. Some are good for us, and

others, not so much. Our diets also vary according to many factors like age, lifestyle, and health to name just a few. The animal care

team at the San Diego Zoo Safari Park diligently administers and

supervises the diets of over 2,600 animals, representing more than

300 different species. With so many mouths to feed to maintain each animal’s health and natural diet, the nutritionists rely on

a bill of fare from A to Z. Here are some dietary facts, presented alphabetically by species.

Armadillo

Armadillos are insectivores, or animals that eat insects. In their

natural habitat, along with insects, their diet also includes fruit, eggs,

just for the Rodrigues fruit bats at the park. The Rodrigues fruit bat

is a critically endangered species. Its name comes from its natural

home, Rodrigues Island in the Indian Ocean, approximately 300 miles east of Madagascar.

Camel

The desert can be a difficult place to find food, but at the Safari

Park, the camels are fed Bermuda and Sudan hay and herbivore

pellets. Camels have split upper lips, which make them experts at eating short grass, or thorny vegetation.

Cheetah

In the wild plains of Africa, cheetahs consume meat like rabbits,

small animals, and carrion (dead animals). The armadillos at the San

porcupines, ostriches, some birds, and antelope. The San Diego Zoo

Bat

for carnivores. All the large cats at the park are given a whole, five

Diego Zoo Safari Park are fed mealworms, crickets, fruit, cooked root vegetables, and an insectivore pellet tailored especially for them.

Their juicy diet is made up of oranges, pears, grapes,

watermelons, nectar, bananas, and a supplemental nutrition pellet

Safari Park cheetahs’ diet consists of ground meat made especially to seven pound, femur bone on Mondays and Thursdays. Tuesdays are also special treat days at the park because the big cats get a beef shank bone or a rack of beef ribs.

[ continued on page 22 ]

Winter 2015-2016 | 21

IN SIDER

[ continued from page 21 ]

Condor Because they don’t eat every day naturally, the condors at the park

Giraffe Long tongues and prehensile (used like a hand) lips help the giraffes

are not fed every day. In the wild, condors scavenge for food that is

at the Safari Park reach the acacia leaves high in the trees. Sticky saliva

spleens. Their diet differs from day to day at the park, as well, in order

the acacia leaves they consume have a lot of water in them, the giraffes

already dead, feasting on large animal carcasses, and also some small

ones. The condors at the park are fed rabbits, rats, trout, and beef to mimic their natural routine of scavenging.

Elephant

The Safari Park feeds its elephants lettuce, cucumbers, celery, hay,

acacia and herbivore pellets. They also drink between twenty and

protects the giraffes if they swallow thorns. Acacia trees are full of thorns. Their diet at the park also includes hay and carrots. Because

don’t have to drink as frequently. Water is always available to the park’s giraffes, and they can take in as much as 10 gallons every day.

Lemur

To replicate what lemurs eat in the wild, the Safari Park feeds its

fifty gallons of water every day. Although the elephants at the park

lemurs fruits, vegetables, greens, and nutrition biscuits made for

elephants eat approximately 125 pounds of food daily, compared to

fun to look at.

don’t need to consume as many calories as those in the wild, the adult

male African elephants still need 70,000 calories each day. The park’s elephants in the wild that eat from 165 – 330 pounds.

Fox

The bat-eared fox’s diet at the park is a meat-based commercial diet.

They also eat dog kibble, mice, mealworms, and crickets.

22 | Escondido Magazine

primates. The Lemur Walk at the park is a fantastic chance to get close

to these animals, which spend a lot of time sleeping but are undeniably Lion

Large bones three times a week, thawed rabbit, and sheep carcass

make up the lion’s diet at the park. They are also fed lean ground meat that is expertly prepared especially for carnivores.

AMOUNTS OF ANIMAL FOOD PER YEAR Apples - 780 cases / 31,200 lbs

Bananas - 420 cases / 16,800 lbs Carrots - 1,500 bags / 37,500 lbs Crickets - 12 million

Femur Bones - 20,600 lbs Fish, frozen - 60,000 lbs Hay - 3,600 bales

Lettuce - 2,080 cases / 41,448 heads Mealworms - 3,640 lbs Meat Diet - 35,000 lbs Mice - 288,000

Rabbits - 2,500 Rats - 5,000

Yams - 520 cases / 20,800 lbs Zoo Forage Food Budget = $1,500,000.00 Daily budget amount = $4,109.60 Daily amount per animal = $1.03

Lorikeet Chopped fruits and nectar keep the lorikeets happy at the Safari

Park, and when you visit, you can feed them yourself. Small cups of nectar are for sale. Buy one, enter the Lorikeet Landing exhibit, and let the lorikeets land and lap it up with their brush-like tongues. In their natural habitat, lorikeets eat flowers, nectar and pollen.

Meerkat

At the Safari Park, the meerkats eat mealworms, crickets, cat kibble

The new Tiger Trail exhibit at the park is a fantastic way to observe these tremendous hunters.

White Rhino Because it has been recently discovered that phytoestrogens, which

and a formulated ground meat carnivore diet. They like to dig in the

are found in soy and alfalfa, may activate receptors that regulate

Pelican

also containing other nutrients that support reproduction. The goal is

ground to find their food, using their exceptional sense of smell to hunt in the different sections of their home territories each day.

Pelicans are fish eaters and are fed trout, smelt, mackerel, herring,

or sardines. There is more than one species of pelican at the Safari Park, and their diets depend on their species.

Tiger

Carcasses, large bones and a specific carnivore diet are the food

items for the tigers. The new Tiger Trail exhibit at the park is a fantastic way to observe these tremendous hunters. Be sure to visit soon.

estrogen function, the nutritional services team at San Diego Zoo Global has developed a grass-based pellet low in phytoestrogens, and

to conserve the white rhino population. The southern white rhino is near threatened and the northern white rhino is critically endangered.

Poaching is one of the leading causes of danger to the white rhino.

Zebra

Their herbivore diet at the park consists of hay, alfalfa and carrots.

Because zebras spend so much time chewing that their teeth wear down, the teeth keep growing back as needed.

Winter 2015-2016 | 23

C OVER STOR Y

Minerals, Gemstones and Jewelry Gemstone Gallery on Grand Avenue blends nature’s beauty with art and design.

BY WHITNEY BUTLER

IF DIAMONDS ARE A GIRL’S BEST FRIENDS, Gemstone Gallery has

a network of colorful companions (rubies, emeralds, sapphires)

most women would envy. From museum-quality mineral specimens to one-of-a-kind jewelry pieces, Gemstone Gallery on Grand Avenue shines a rainbow of naturally occurring beauty from its windows in the heart of Escondido’s thriving downtown.

Tim and Patti DeLise have been fascinated with gems and min-

erals for as long as they can remember. Tim’s brother, a geologist, helped spur the couple’s collection of loose stones and minerals, ultimately transforming intrigue into a wholesale business by 2005.

In May of this year, Patti and Tim transformed the space at 106

W Grand Avenue into a New York-style studio that showcases both Tim’s exceptionally rare mineral specimens and Patti’s collection of

fine jewelry. This blend of natural wonders with art and design has produced a unique experience that appeals to nearly every age and every curious shopper.

“We’ve been busy,” said Patti. “I think children are just as fasci-

nated with our rare specimens as serious collectors.”

“Rare” is most certainly the operative word. Take, for example,

the collection of mesolite procured from Poona, India. These seven translucent, feather-like crystal structures sit behind glass and are the only specimens of the original 14 remaining in the US.

From the jewelry case, a 30-carat tanzanite necklace is a breath[ continued on page 26 ]

24 | Escondido Magazine

...the only specimens of the original 14 remaining in the US.

Winter 2015-2016 | 25

C OVER STOR Y

[ continued from page 24 ]

taking piece to behold and will set you back about $90,000. But don’t worry; there is an array of prices available.

“We collect specimens and loose gemstones from all over the

world,” said Patti. “While we do have diamonds, we specialize in colored stones.”

Ask Patti which gem she likes best and she just laughs. “They’re

all so beautiful! Who wants to choose?”

In addition to selling mineral specimens and fine jewelry, Gem-

stone Gallery is also helping patrons realize their own artistic creations with onsite jeweler, Arturo Villarreal, a third generation craftsman.

“He can do just about anything,” she said. “We’re also very care-

ful when it comes to purchasing gems and jewelry—we take extra

steps to test for synthetic stones so our customers get the highest quality possible.”

Prior to opening the Gemstone Gallery, Patti and Tim developed

several successful businesses throughout San Diego, primarily in North County. They still operate a general contracting company, from an office also located in Escondido.

“We’ve just always been moving on to new projects,” she said. “I

think it’s a good thing.”

Now Escondido will benefit from the DeLise’s latest endeavor,

one that Patti hopes will build long lasting relationships.

Visit Gemstone Gallery Tuesday – Thursday from 10:00 a.m. to

6:00 p.m.; Friday 10:00 a.m. to 8:00 p.m.; and Saturday 11:00 a.m. to 7:00 p.m. Or call (760) 735-5700 for more information.

See Gemstone Gallery’s ad on pages 4-5

26 | Escondido Magazine

“We collect specimens and loose gemstones from all over the world,�

- Patti DeLise

Winter 2015-2016 | 27

C OM M UN ITY

Culinary Arts

A class-act program at Orange Glen High School

BY AMANDA SAVARESE

DESPITE THE COLD, STAINLESS STEEL APPEARANCE, Orange Glen’s

together,” Nycole Pruett, 12, said.

dents. Built in 2012, the project was started to help teach students

kitchen, a chocolate room, Cuisinart mixers, and other professional

their skills at the end of the year. While the main project also included

sum of money given in 2006 by California State Proposition T for

state-of-the-art culinary kitchen is a home for many of its culinary stuhow to run and work in a restaurant, and then be able to demonstrate

renovations to the dance room, the band room, and added space for the drama program, the kitchen was the most significant renovation.

“I love culinary! It’s super fun and you get to be creative!! It’s an

art, and not just the cooking aspect. You get to put your personality on a plate. My take on culinary is it’s more than just food, it’s fun, and

a form of self expression. You get the opportunity to impress people

and I think that’s unique. I would consider our culinary room a home.

It’s an incredibly comforting room. Everyone is always willing to work

28 | Escondido Magazine

The new kitchen was equipped with six grills, a restaurant style

baking tools. All these new upgrades were made possible by a large

campus enhancement. These buildings were chosen so students who

participated in these programs would have improved classrooms and work areas. Students in the culinary class Baking and Pastries learn

how to meet industry standards and keep a clean work area, how to

use the professional equipment, and how to manipulate the equipment to make their desserts. These students have just finished a unit about baking cupcakes and ended with a cupcake war. The students

broke into teams and designed their cupcakes theme, made their own

recipes, and decorated based on the tips and tricks they learned in class. After they finished building their cupcakes, they were judged based on taste and presentation.

“[The cupcake wars] were very fun. I learned how to use fondant, how

to make it. I learned a lot. I can’t describe,” Rachelle Ramos, 10, said.

Culinary has also begun outsourcing to local restaurants. Students

now have the opportunity to go tour Vintana and Chick-fil-a and get a behind the scenes look on how these professional restaurants run.

Culinary teacher Laura Gardiner started this relationship with Vintana

after an internship that she completed this summer. Gardiner has been working at Orange Glen for four years and has started these programs

because she wants to expand. This possibility will encourage students who are thinking of pursuing a career in cooking and will give them an insight on what their jobs might be in the future. With all these new improvements, students get a real-life perspective of culinary arts.

“Well, I love the school and I love the students that go here. They

seem very grateful and gracious for everything you do for them, and we are trying to grow our culinary program,” Gardiner said.

DIN IN G

3rd Annual Dine Out Escondido January 24 – 30

BY HEATHER PETREK

JANUARY IS A BIG MONTH FOR RESTAURANTS – in Escondido

and create delicious new experiences,” said Katherine Zimmer,

exceptional dining after the holiday season. Because of its

Restaurant Week.

and throughout the state of California. California Restaurant Month was created in 2011 to give travelers a destination for

attractive venues for wine, craft beer and foods made from

the freshest ingredients by some of the most talented chefs, California is the perfect location for a celebration of restaurants.

In partnership with California Restaurant Month, our own

Visit Escondido is hosting the 3rd annual Dine Out Escondido!

restaurant week from January 24 – 30. Escondido is the only

city in north San Diego County to take part in the program.

“With over twenty local eateries offering diverse specials, our

restaurant week gives everyone a chance to visit their favorites

30 | Escondido Magazine

Tourism and Marketing Administrator for the City of Escondido.

And the timing is perfect, immediately following San Diego

“We love participating in Dine out Escondido! restaurant

week,” said Ray Alto, Jr. of Jalapeño Grill & Cantina. “…we sold

over 100 orders of our Steak and Shrimp Dinner Special and welcomed a lot of new customers.”

Dine Out Escondido! is sure to be a hit again this year, so plan

on taking part in this remarkable culinary experience.

See www.DineInCA.com for information on participating restaurants statewide, and www.VisitEscondido.com for additional details on our local program.

S P EC IAL DIN IN G SEC TION

Escondido Dining Destinations

2016

DINING DESTINATIONS

HERE IN NORTH COUNTY, we have an abundance of choices when it

comes to dining out or ordering in. Whether it’s a romantic dinner or a casual lunch, the options are endless. To be a top dining destination

or delivery service in our fantastic city takes great dishes, amazing service and a unique flair. This quarter we’ve narrowed down some of the must-try flavors for your taste buds. So here are a few selections you have to add to your dining list!

[ continued on page 32 ]

Winter 2015-2016 | 31

S P E C IAL DIN IN G SEC TION [ continued from page 31 ]

kennedyskarne.com

B

Kennedy’s Karne

Sunny Side Kitchen

High quality meats

Handcrafted Deliciousness

(760) 746-4622

sunnysidekitchen.com

(760) 294-4450

(including habanero, chipotle and burgundy pepper), USDA

S

made in house, fresh produce, great beer prices, you name it! The

aioli. The savory, homemade Meatloaf panini has a dedicated fol-

race yourselves Carne-vores, Kennedy’s Karne - home of the award winning carne asada and high quality meats - is opening

in San Diego in the next few months. For now, you can still get your fix at our 1760 East Valley Parkway location in Escondido.

Kennedy’s carries carne asada marinated in amazing flavors

Certified Angus meats, Grass Fed/Grass Finish meats.

You’ll also find homemade tortillas, 40 different kinds of salsas

perfect one stop shopping. We also offer catering for events and parties, call us for any occasion!

unny Side Kitchen is one of Downtown Escondido’s newest restaurants, a casual, friendly eatery specializing in breakfast

and lunch panini sandwiches, homemade soups, fresh salads, craft coffee and tea, and bite-sized, fresh-baked cookies.

Guests enjoy the simplicity of the menu, highlighted by made-

from-scratch ingredients. Best-sellers include “The Works” breakfast panini, served all day, and the Tuscan Chicken panini, made

with house-roasted, hand-shredded chicken and roasted tomato lowing. Everyone has a favorite in the cookie case, including Lemon, Magic, Delicious and Chocolate Delight. Don’t forget the lemonade, made the old-fashioned way, one at a time.

Charlie’s Classic Cooking

Cocina Del Charro Service with a smile

Dinners to Go charliesclassiccooking.com

S

(760) 442-5252

cocinadelcharro.com

(760) 745-1382

at half the price of similar fine dining restaurant meals. Our Weekly

M

$10.00 for delivery.

about anything and at any time of day. We at Cocina Del Charro

ay goodbye to planning, shopping, chopping, cooking and cleaning!

Charlie’s Classic Cooking makes following a healthy lifestyle

simple, without all the fuss and bother. Our delicious meal plans

take the hassle out of preparing healthy meals for the whole family,

Family Meal Plan service includes 4 hearty servings of each of the four entrées on the menu for the week. The cost is $170.00, plus

Single Meal, Dinner for 2, Light & Healthy, & Holiday Meals are

also available. Special Dietary requests can be accommodated.

32 | Escondido Magazine

erry Christmas from everyone at Cocina Del Charro! Cocina

Del Charro has been an institution here in Escondido for the

past 37 years. Our success has been contingent on serving a quality consistent product and service with a smile and can-do attitude.

Our Escondido location has flexibility to host a party of 25 people,

and can accommodate up to 200 people. With modern amenities like

drop down screens and wireless microphones, our banquet rooms can be used for a myriad of events. Don’t forget that we can do just thank you for your patronage and wish you a Happy New Year!

S P EC IAL DIN IN G SEC TION

The Grand Tea Room

Coeur de Cuisine

Full service tea room and gift shop thegrandtearoom.com

13th annual Gourmet Gala

(760) 233-9500

coeurdecuisine.com

T

beautiful friendship than with the warmest and most intimate of

T

daughter and tea room chef Leola Floyd welcome you to The Grand Tea Room.

event reception with honorees, Dr. Doug and Margaret Moir. Proceeds benefit charities supported by the Escondido Rotary Foundation.

he Grand Tea Room is a full service tea room and gift shop

located in the historical downtown district of Escondido. It is

elegant, cozy and filled with ambiance, the perfect setting for a party or a nice relaxing afternoon treat with friends and family.

What a better way to celebrate the warmth and intimacy of

celebrations – afternoon tea. Proprietress Louisa Magoon and her

he 13th Annual Coeur de Cuisine will be an evening “Gourmet Gala” featuring signature cuisine from leading local restaurants

paired with wine from San Diego wineries and spirits from craft breweries and distilleries.

This upscale black tie social event of the mid-winter season includes

free valet parking, 40 cuisines, wine tastings and spirits, music and silent auction. Sponsors and reserved seating guests will enjoy a pre-

Join us Sunday, February 28th from 5 p.m. to 8 p.m., with a special

Pre-Event Sponsor Reception from 4 p.m. to 5 p.m. at the CA Center for the Arts. Get your tickets now at CoeurDeCuisine.com.

Joe’s Italian Cuisine

Intertwined Bistro

Marie Callender’s

J & M’s

joesitaliandinner.com (760) 489-6835

mariecallenders.com/ (760) 741-3636

intertwinedescondido.com (760) 432-9839

jandmsrestaurant.com (760) 745-3730

Winter 2015-2016 | 33

F OOD

Behind the Scenes

Charlie’s Classic Cooking is serving up food and education

BY LISA ROSE

THERE’S SOMETHING COOKING behind the scenes in Escondido. Tucked away in a

1,200-square-foot commercial kitchen in the industrial sector of the city is Charlie’s

Classic Cooking, a weekly, gourmet meal

delivery service, catering company and education center. Chef Charlie Heineke,

“I’m not making diet food, I’m making healthy, nutritious meals...”

-Chef Charlie Heineke

a thirty-five-year veteran of the cooking trade and owner of the company, divides his time between the three.

nights a week for $170, delivered. Most of his meals are in the 400-450 calorie range, and lower in fat and calories than typical restaurant fare.

“I’m not making diet food, I’m making

healthy, nutritious meals,” he explained.

“You want to save your calories for dessert.”

Creating food in large volumes is sec-

ond nature for Heineke, having previously

Each week, people throughout North County receive his local-

worked for hotels and a hospital. He sources food from local farms,

people say they don’t like having to go shopping and thinking about

it hasn’t been picked a month before it ripens and shipped halfway

ly-sourced, nutritionally-balanced, gourmet meals on their doorstep.

“People are busy and working long hours,” said Heineke. “A lot of

what they’re having for dinner. So this is like having a personal chef, but it’s not expensive. Dinner is done for you. It’s already there.”

Charlie’s Classic Cooking offers a dinner-for-four package, four

34 | Escondido Magazine

primarily farmer’s markets, selecting produce that is in-season.

“Produce that is local and in-season just tastes better because

around the world,” said Heineke. “When you see produce on sale in a store, it’s usually because it’s in season.”

In his cooking classes, Heineke educates his students in the impor-

January 24th-30th 2016

Savor the diverse culinary flavors of Escondido!

Take advantage of this fantastic opportunity to dine at your favorite eateries and create delicious new experiences!

Go to VisitEscondido.com for participating restaurants and specials!

tance of quality ingredients and classic, foundational techniques. At any given time, groups of up to thirty

people sharpen their culinary skills -- from monthly

kids’ cooking clubs to classes such as Basic Cooking from Zero to Betty Crocker and Oktoberfest German Cooking.

“People like to come to a big industrial kitchen be-

cause it’s kind of neat to play in,” he said. “Kids especially love to play with the food and the equipment. And

because it’s a fun experience, they like to cook more at home and learn more. It’s my personal belief that when kids learn to cook, they eat better.”

A self-described people person, Heineke is in his ele-

ment when he’s dishing with people about food. When

catering events, he is often invited to mingle with the guests or even sit at the head of the table. He prefers [ continued on page 36 ]

October [ continued from page 43 ]

Delfina Cuero Mountain Series San Diego Archaeology Center Saturday, October 24 Join the San Diego Archaeology Center for a field trip to many of the sites Florence Connolly Shipek discusses in her novel, “Delfina Cuero.”

(760) 291-0370, sandiegoarchaeology.org,

99

$

Advertise your next event!

FOR ONLY

On Going

November

Zombie Food Truck Festival Grape Day Park Saturday, October 24, 1-7pm [ continued from page 45 ] Featuring eight delicious gourmet food trucks – several with zombie specials! The festival will also have an arts’ n crafts marketplace, live music, zombie makeup tent, and a kids’ zone. zombiefoodtruckfest.com

Escondido Shines Day Multiple Parks and Areas around the City Saturday, November 14, 9-11am City-wide clean-up and park improvement project sponsored by the County and other civic organizations like Rotary etc. escondidoshines.org

Stone Pour It Black Stone Brewing World Bistro & Gardens Sunday, October 18, 10am–2pm

Stone Brewing Co.’s Escondido annual fall beer

There are no Superheroes: Just Us. My Journey with Malala University Student Union Ballroom, CSUSM Monday, November 16, 7pm Recently named one of Time magazine’s 30 Under 30 World Changers, and one of Forbes’ 30 Under 30 Social Entrepreneurs, Shiza Shahid was a college sophomore when she first met Malala Yousafzai. Hear the inspiring journey of Shiza Shahid, co-founder and CEO of the Malala Fund. malala.org/#malala

festival features a stunning array of stouts, porters, black IPAs and more. stonebrewing.com/calendar Shaping Sound

California Center for the Arts, Escondido Thursday, October 22, 7:30pm

Shaping Sound is an electrifying mash-up of

dance styles and musical genres brought to life by a company of contemporary dancers who

rose to fame on “So You Think You Can Dance” and “Dancing With The Stars.”

(800) 988-4253, Artcenter.org

Fall Harvest Festival & Boutique Farm Stand West

Saturday & Sunday, October 24 & 25, 10am-5pm Local arts, crafts, bakers, jams & jellies, seam-

MOMIX: Alchemia California Center for the Arts, Escondido Saturday, October 24, 7:30pm MOMIX, the exceptionally inventive company of dancer-illusionists, will present Alchemia, a riveting multimedia spectacle exploring themes of invention, beauty, sensuality, and humor.

(800) 988-4253, Artcenter.org

stress and more will have their goods for sale.

There will be an afternoon BBQ lunch available,

Del Norte High School Performing Arts Center Fall Family Festival November 13-21, Times Vary San Diego Children’s Discovery Museum Presented by Escondido’s Broadway Theatre Sunday, October 25, 9:30am-4:30pm Arts Academy, the Academy Award-winning filmmusic comes Pumpkin carving & decorating, live byto life in this romantic and beloved take on the classic fairytale.

Hullabaloo, street fair & food vendors, costume btaakids.org exchange, petting zoo, & educational workshops.

(760) 233-7755, sdcdm.org

free hay rides, and you-pick Pumpkin Patch.

Free admission.

Sikes “Spooktacular” Sikes Adobe Farmstead Sunday, October 25, 11am-2pm 1880s farmhouse fun with lots of activities celebrating the fall season and Halloween.

Costumes are encouraged. Closed shoes recommended, due to our rustic setting.

(858) 674-2275, sdrp.org

(760) 738-9014, thefarmstandwest.com Archaeology Day

San Diego Children’s Discovery Museum Saturday, October 24

The SD Children’s Discovery Museum and the

SD Archaeological Center are collaborating on an exciting STEAM archaeology program for children, ages 5 and up.

(760) 233-7755, sdcdm.org

44 | Escondido Magazine

37th Annual Trout Derby Dixon Lake Brass Roots Trio Friday, Saturday, Sunday, November 13-15 California Center for the Arts, Escondido Bring the entire family to Dixon Lake for this Sunday, October 25, 2pm fun-filled, 3-day event that offers anglers of all An extraordinary trio (French horn, agestrumpet, many ways to win great prizes, including and piano) that produces symphonic sounds the Kiddy Pond. and a heart-warming program that will839-4680, stir (760) escondido.org your emotions.

(800) 988-4253, artcenter.org Disney’s Beauty and The Beast Jr.

Recycled Materials Runway Event Escondido Arts Partnership Municipal Gallery Saturday, October 24, 5:30pm Edgy Eco-decadent fashions are constructed using re-purposed materials. This exciting evening combines visual arts, and installations inspired by the re-using of objects destined for landfills.

Scary Stories (And Our Society): With Natalie Kate Wilson University Student Union Ballroom, CSUSM Thursday, October 29, 7pm Zombies, vampires, ghosts, witches and werewolves have long prowled the pages of fiction and haunted our screens. This discussion will reveal horror as an expressly political genre infused with underlying social commentary. nataliewilsonphd.wordpress.com/#natalie

1st Annual Escondido Tamale Festival Grape Day Park Saturday, November 14, 10:30am-4:30pm Tamale contests with celebrity judges, including local chef Claudia Sandoval from MasterChef Season 6. Craft beer/wine gardens, 2-stages, kids’ zone, vendors, Chihuahua fashion show, cultural exhibits, the best of Escondido’s Hispanic & Latino cultures.

EscondidoTamaleFestival.org “Adult Student Art Show” EAA Artists Gallery Reception: Saturday, November 14, 5-8pm Exhibit: November 3 – 28, 11am-4pm A special show inviting artists of all ages and all mediums who take classes an opportunity to exhibit their artwork in the Artists Gallery.

Show is free to the general public.

(760) 489-0338, escondidoartists.org

Art Riot Escondido Arts Partnership Municipal Gallery Reception: Saturday, November 14, 5:30-8pm Exhibit: November 13 – December 5 Art has the power to set the mood and historical vision of political and social movements.

ART RIOT shows how artists create change or represent movements.

(760) 480-4101, escondidoarts.org

Free Talk: Native Landscape Myths KPBS Kids Workshop – Curious Georgeand Legends San Diego Children’s Museum Elfin Forest Interpretive Center Saturday, November 14, 10am-noon Thursday, November 19, 6-7:15pm Speaker Explore colors and shapes through the end of a Greg Rubin will be challenging much of in the conventional wisdom surrounding native kaleidoscope. Make your own kaleidoscope plants with lots of photographic examples. this hands-on workshop.

(760) 471-9354, escondidocreek.org (760) 233-7755, sdcdm.org

Events

ALL WEEK

Neave Trio, Intimate Classics California Center for the Arts, Escondido Sunday, November 22, 3pm This award-winning trio is comprised of violinist Anna Williams, cellist Mikhail Veselov, and pianist Toni James. They are hailed by critics and considered to be one of the finest emerging chamber ensembles.

(800) 988-4253, Artcenter.org “Santa’s Coming” Arts ‘n Crafts Fair Bates Nut Farm Friday – Sunday, November 27 – 29, 9am-4pm Arts ‘n Craft Fair on Thanksgiving weekend.

Live music, food and kids’ attractions make this a fun weekend in the country for the whole family.

(760) 749-3333, batesnutfarm.biz

musical! The ghosts of stars of the silver screen come to bring Christmas cheer to a lovelorn

Walk With Animal Tracker in Elfin Forest Elfin Forest Interpretive Center First Sunday of the month. Mike Gibbs, a former tracker for the San Diego Sheriff’s Department, leads a leisurely 2-3 hour, free, guided walk.

MONDAYS

Art Class Experience!

Stephen Fishwick’s Fine Art Collection Every 1st & 3rd Monday, 5:30-7:30pm Join us for an exciting opportunity to create your own masterpiece! Our Artists will lead you through a one of a kind instruction with a focus on individuality and creativity. Experience art like you never have before!

(619) 326-8081, stephenfishwick.com First Wednesdays First Wednesday of the month starting in September, 4pm & 7pm at the California Center for the Arts, Escondido. Reset your mind and refresh your soul with a harmonious mid-week break, delivered in the form of a free community concert!

(800) 988-4253, artcenter.org

flags and when to step in and help their dog out

First Aid for Dogs and Cats San Diego couple. A comedy of errors ensues and roHumane Society, Escondido Campus mance blossoms.

Sunday, November 15, 1-5pm (760) 746-6669, patioplayhouse.org Class includes suggested treatments for choking or breathing difficulties, possible S. Escondido Blvd Walking Tour Meet at NE corner of S. Escondido Blvd & 5th Ave. broken bones, shock, poisoning or snakebites, carsickness or temperature illnesses, and Saturday, more. November 21, 10am Explore hidden gems along the residential street, sdhumane.org

SUNDAYS

WEDNESDAYS

PET Topic: What’s My Dog Saying

Lecture-Preserving Your Family Keepsakes at the Dog Park Escondido History Center, Depot San Diego Humane Society, Escondido Campus Saturday, November 14, 10am Thursday, November 19, 6:30-8pm Learn how to properly store your family phoThis presentation will help teach dog owners tos, papers and heirlooms. watching off-leash play how to recognize red Prints on Wood: Group Show of a risky situation. sdhumane.org Distinction Gallery / ArtHatch Reception: Saturday, November 14, 6-10pm “Tinseltown Christmas” A New Musical Exhibit: 11/14 – 12/5, 11am-6pm Patio Group Exhibition featuring the art of “Prints onPlayhouse November 20 – December 20, Times Vary Wood” featured artists.

The San Diego premiere of a new holiday (760) 781-5779, distinctionart.com

Daley Ranch Guided Hikes With trails for beginning to advanced, exploring Daley Ranch on foot is family-friendly. Go to visitescondido.com for the monthly naturalist-guided hikes schedule.

Stone and Glass Heats up for the Holidays Stone and Glass Studio Gallery Saturday, November 28, 1-6pm Enjoy Glass Blowing demonstrations and light refreshments. Shop for hand blown one of kind holiday decor and gifts. Get first choice of the ever favorite Mystery Gifts all wrapped and ready for giving. stoneandglass.com

Welk Illusions with Anthony Hernandez Welk Resorts Theatre Every Wednesday, 7pm Be astounded and amazed like never before at Welk Illusions. It’s a magical night of interaction, illusions and fun for the whole family!

(888) 802-7469, welkresorts.com/san-diego Wine Flight Wednesdays Intertwined Bistro & Wine Bar All Day Wednesdays Buy one of our flights and receive 50% off select appetizers (760) 432-9839, intertwinedescondido.com

commercial district, and transit corridor. Free.

(760) 743-8207, escondidohistory.org

46 | Escondido Magazine

Request information today!

760-745-2125

[ continued on page 49 ]

[ continued from page 35 ]

smaller-scale events of under 100 people.

“I do a lot of birthdays, anniversaries, home-based weddings, Girl

Scout meetings and events at Del Lago Academy in Escondido,” said Heineke. “I cooked a Thanksgiving dinner the week before the holiday for forty-five teachers. And I’ve cooked for their junior dinner-dance.”

Heineke has an ongoing relationship with Del Lago Academy. Last

year, he mentored a junior from the high school for seven weeks, guiding her through the process of owning a food business. She learned

how to create a menu, cook the recipes, photograph the meals and

market the business. Going forward, Heineke will expand the program to a group of Del Lago students.

Next up for Heineke is developing a cooking program for adults,

aged 18-24, formerly in the foster care system.

“I’ll teach them how to cook and take care of themselves. We’ll focus

on low-cost cooking because they don’t have a lot of money. I enjoy people and enjoy the process,” he added. “When you look at Maslow’s

Hierarchy of Needs, I feel like I’m sort of at the top, at fulfillment. I am definitely at the mentoring stage of my career. And it feels good.”

C OM M UN ITY

Open Monday-Friday 6:30am-6:00pm

Full and Half Day Programs

Affordable Rates!

Our ABC’s

Academic Excellence Bible Teaching Christian Character Award-Winning

“Learn-To-Read” Program

Discounts Available for Military, Teachers and City Employees

Mike’s BBQ

More than just a delicious place to eat

Schedule your tour today! please call

Angie Winkler Preschool Director

760-746-5030

BY MARIE WALDRON

WE ALL LIKE TO EAT, and if you’re like me, you like to eat a little too much. When eating also happens to benefit the community at large, overindulgence can easily be rationalized. Mike’s BBQ, which opened in Escondido in 2011, has become a

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community landmark because of its delicious food, along with the owners’ strong sense of community involvement.

Mike’s menu includes a wide range of delicious BBQ dishes, including pulled

pork, baby back ribs, chicken wings, a variety of salads, burgers, nachos, onion rings and fries, as well as an extensive beer list. But Mike’s BBQ is far more than just a delicious place to eat. Over the past four years, Owner Steve Olson and the entire Olson family have become widely known throughout Escondido for their

support of local community efforts. Mike’s is named after the Olson’s nephew Mike

Schneider who passed away at age sixteen as the restaurant was being developed.

The Olson’s strive every day to honor his memory and provide a valuable service [ continued on page 38 ]

777 W Felicita Ave Escondido, 92025 760/746-5030

(Formerly CRC Preschool)

infusionchurch.tv/preschool

[ continued from page 37 ]

and product to their community at the same time! Their commitment

can be summed up in their philosophy: Provide excellent food and ser-

vices to our guests while continuing to be an important part of our community.

These community efforts have included benefit drives for the Es-

condido Fire Department, Rady Children’s Hospital, the Escondido

Explorer Program, which provides opportunities for young people to prepare for law enforcement careers, Operation America Cares, which sends personal supplies to our military stationed overseas, and the Es-

condido Police Athletic League. In January, Mike’s initiated the “Bones 4 Homes” program. Bones sell on site at 3 for $1.00 with all proceeds going to the Escondido Chapter of the Humane Society.

Commitment to quality food products, strong community involve-

ment and outreach, are hallmarks of the Olson Family and Mike’s BBQ, my Business of the Month for September, 2015.

Photo Caption: Left to right - Mike’s BBQ owners Jackie and Steve Olson, with daughters Lauren and Alexis

The paint + sip studio that connects individuals with their ‘you-nique’ creative abilities in a fun workshop environment.

To sign up for classes and see our studio hours, please visit:

www.spiritivity.com

102 West Grand Avenue • Escondido, California 92025

760.294.7555

HEALTH

Ingenious Diet Brainfood benefits students’ scores

BY HANNAH KEITH

EATING A WELL-BALANCED DIET can be just as important a study

days. A few snacks that have been proven to help focus and memory

foods are a good choice for everyone to include in their daily diet, they

Most nuts, especially walnuts, almonds, and pistachios, are high in pro-

tool as a textbook, especially if practiced over time. While healthy

are particularly beneficial to the growing teen brain. The brain is put

under massive amounts of stress during its developing adolescent years; teens often don’t get enough sleep, are constantly studying and testing, and are not feeding their brains the correct nutrients to help

them develop and learn. Although it is often overlooked, the right diet is an important study tool.

Many foods full of nutrients have been proven to improve brain

function and memory retention, making them very helpful for big test

while studying are assorted nuts, dark chocolate, and whole grains. tein and loaded with healthy fats. These nuts provide the brain with

oxygen, which increases mental alertness and ability to retain information, perfect for studying. Dark chocolate, and the darker the better,

is a great study snack because its low dose of caffeine helps to keep

sleepy students awake through hours of reading, and also increases blood flow to the brain, therefore increasing alertness and clarity.

While the studying part is important for better test scores, eating

the right breakfast is of the utmost importance. Starting the day with a [ continued on page 40 ]

HEALTH

Flavonoid-packed blueberries... protect the brain from oxidative stress and reduce the effects of brain diseases like Alzheimer’s and dementia...

[ continued from page 39 ]

meal including protein, fruit and whole grains will do wonders for the

skills and learning capacity. Cruciferous vegetables, like spinach and

energy and brainpower, the whole grains increase oxygen and blood

key to sharpening the brain and slowing the mental decline caused by

brain. This breakfast can easily be achieved with whole grain toast, an

egg, fruit like blueberries and a glass of o.j. The protein will provide flow to the brain, therefore greatly increasing focus and acuity, and the

fruit’s natural sugars will give the energy boost needed without the caffeine crash later in the day.

Even when not preparing for midterms or cramming for a unit test,

people should always be looking out to feed their brain for proper growth and health.

Flavonoid-packed blueberries are sometimes referred to as “brain-

berries” for good reason; a study on rats showed that blueberries help

protect the brain from oxidative stress and reduce the effects of brain diseases like Alzheimer’s and dementia, while greatly boosting motor

other leafy-green veggies, also contain high levels of flavonoids and

carotenoids. Spinach is not only Popeye’s key to his muscles, but also age by 40 percent (if a certain serving is consumed every day- roughly three servings per day).

Another nutrient high on the list of importance is Omega-3 fatty ac-

ids, which are found in high levels in deep water fatty fish like salmon

and sardines. Studies show that children who have a higher intake of Omega-3s while growing tend to have higher IQs, because Omega-3s are believed to help brain functions by creating new communications centers in neurons. Consuming large amounts of these brain-building

nutrients while the brain is still developing, particularly in teenage years, greatly affects the outcome of the brain later in life for the better.

IN SIDER

Dinner at the White House Food facts and favorites from our former presidents

BY HEATHER PETREK

MENUS AT THE WHITE HOUSE have invariably changed throughout

and shellbacks that he would purchase in large quantities. Though his

George Washington (no political affiliation) 1789 – 1797

flected what was available at the time, namely what the land provided

the years of our nation’s history. Here are some choice tidbits, food facts, and favorites of some of our former presidents.

Although the chopping down the cherry tree story has been proven

to be mostly myth, biographers confirm that President Washington did enjoy cherries. Fondness for other fruits, nuts and especially fish ac-

companied his preference for simple meals in lieu of extravagant ones.

His Mount Vernon home consisted of farms, orchards, and animal pro-

cessing facilities where bacon, ham, and other meats were preserved.

He didn’t eat dessert often, but had a great taste for nuts, like hazelnuts

eating habits were simple, Washington liked to offer food generously to his guests. The meals served during Washington’s presidency re– game, fowl, meat, fruits and vegetables, and fish straight from the

rivers of the Atlantic. Menus at Washington’s table were augmented with English foods such as puddings, trifles, and wine.

Thomas Jefferson (Democratic-Republican) 1801 – 1809

President Jefferson loved elaborate Parisian fare... bouilli, daubes,

ragouts, gateaux, soufflés, ices, sauces, and wine cookery. The reason he gave for his passion for French cooking was that the meats were [ continued on page 42 ]

Winter 2015-2016 | 41

IN SIDER

[ continued from page 41 ]

much more tender. A lover of fresh vegetables, Jefferson kept a meticulous chart, based on seasonal availability, of the vegetables offered

at the local market. He ate lightly and favored vegetables over meats.

He was especially fond of olives, figs, mulberries, crabs, shad, oysters, partridge, venison, pineapple, and light wines. Jefferson’s favorite wine was Madeira, but he also enjoyed cider and malt drinks. He was an authority on pastries, cakes, and other French delicacies, but was especially a renowned expert when it came to wine.

Andrew Jackson (Democrat) 1829 – 1837

President Jackson liked leg of lamb and lamb chops seasoned with

rosemary. Other foods he enjoyed were “Leather Britches” (green beans cooked with water and bacon), braised wild duck and wild goose, fried apple pies, fried ham, and ham gravy.

William Henry Harrison (Whig Party) March, 1841 – April 1841 Due to contracting pneumonia brought on by a cold he caught during

his inaugural address, William Henry Harrison died of his illness only

one month after he took office. Although his time in the White House was short, biographers report that Harrison enjoyed food and partic-

ipated in what was served. He liked to do his own grocery shopping.

As was the custom of the time, politicians tried to persuade potential

voters with food and drink. During the campaign of 1840, Harrison’s lieutenants wined and dined the populace with feasts of cornbread,

Here are a few of the recipes Jackson fed his guests: Daniel Webster’s Punch • Lemon, sugar, green tea, brandy, claret, champagne, bananas, orange pineapples, cherries and strawberries • One cup would do the trick.

Old Hickory Nut Soup • Hickory nuts • Hot water • Sugar • Pound with a mortar and pestle to make a paste, add water, strain.

cheese, and hard cider. Gradually, the feasts became more elaborate.

Burgoo was the perfect election dish, because it was easy to cater the amount to the size of the crowd. While Harrison campaigned for the

presidency, alcoholic cider was abundant, and he became known as the Hard Cider Candidate.

James Buchanan (Democrat) 1857 – 1861

James Buchanan liked to give extravagant dinners and receptions,

and often paid for them himself. His love of entertaining outweighed the nuisance of having to foot the bill. When the Prince of Wales vis-

ited Washington, the first visit to America by an heir-apparent to the British throne, the event was regarded as worthy of two dinner par-

ties, with copious amounts of food, desserts, and drinks. On March 4, 1857, Buchanan’s inaugural ball, five thousand guests attended a feast

that consisted of eight rounds of beef, seventy-five hams, sixty saddles

of mutton, four saddles of venison, four hundred gallons of oysters, five quarts of jellies, twelve hundred quarts of ice cream in assorted flavors, and a lavish variety of pates. The wine bill was $3,000. To top

off the evening, a four-foot high pyramid of cake was served, decorated with flags bearing the insignias of each state in the Union.

Abraham Lincoln (Republican) 1861 – 1865

According to some historical accounts, President Lincoln was in-

different to food. He ate to live, and enjoyed his meals, but gave little

thought to what type of food he ate. He was not critical of his diet,

42 | Escondido Magazine

William Henry Harrison’s Election Dish Kentucky Burgoo • 6 squirrels • 6 birds • 1 ½ gallons water • 1 teacup of pearl barley • 1 quart tomatoes • 1 quart corn • 1 quart oysters • 1 pint sweet cream • ¼ lb. butter • 2 T. flour • Season to taste • Boil the squirrels and birds in the water till tender and remove all the bones. Add barley and vegetables and cook slowly for one hour.

Ten minutes before serving, add the oysters and cream with butter and flour rubbed together. Season and serve hot.

but was a hearty eater, and liked apples and hot coffee. Growing up,

Lincoln’s diet consisted of foods found on the frontier. Cornmeal was a staple, along with wild game that was served because it was easy to

come by and economical. One of Lincoln’s favorite foods was honey, which he considered a delicacy.

Theodore Roosevelt (Republican) 1901 – 1909

President Roosevelt gave much input with regard to how his food

was prepared. His eggs had to be hard-boiled. Medium or soft would

not do. Large amounts of rolls needed to be homemade, and coffee had to flow. Teddy Roosevelt is said to have enjoyed great volumes of cofRoosevelt’s 42nd birthday dinner - October 27, 1900 • First Course: Bluepoint Oysters • Second Course: Green Turtle Soup, Clear Celery Olives Sweet Sherry • Third Course: Timbale of Peanut Ham • Fourth Course: Crab Flake la Newberg • Fifth Course: Fillet of Beef, Dickinson Green Peas Fresh Mushrooms sous Cloche (under glass) • Sixth Course: Quail & Bread Sauce Salad Roman Punch • Dessert Cakes Confectionary Biscuit Tortoni • Coffee, Appropriate Wines with each Course

fee. On occasion he would eat a lot, one account says “a whole chick-

en and four large glasses of milk.” Dinner with his family was usually served in three courses. He enjoyed game of various kinds, had a fondness for chicken, and liked it fried and soaked with white gravy. Roos-

evelt also liked steak, and had an undeniable sweet tooth. He took his coffee with seven lumps of sugar. A distinct passion of his was exotic tea, as he liked alcohol a lot less. When he dined informally, generally only a single wine was served.

Green Turtle Soup

Dwight Eisenhower (Republican) 1953 – 1961 President Eisenhower was an enthusiastic cook. His mother had in-

stilled in him from a young age that boys should be proficient in life skills, and taught Dwight and his brothers how to cook, sew, and clean President Eisenhower’s Honorary Dinner Recipe - 1956 Green Turtle Soup • Drain turtle blood and divide into four parts and put the whole in boiling water for three minutes.

• Lift the pieces from the boiling water and remove the skin, wash and lay in clean water with mixed vegetables, bay leaves, thyme, a little garlic, lemon skin, parsley, and season with salt and pepper.

• Cook from two and a half to three hours. Strain and cut the turtle meat, place in a pot covered with sherry. Put turtle broth into a clean pot; add chopped beef, fresh mixed vegetables, whites of eggs, bay leaves, garlic, cloves, parsley; season with salt and pepper and cook this again for three hours.

• Strain and put into broth. Keep the whole hot.

• For more spice add wine, thyme, rosemary, bay leaves, coriander, sage, basil, black and white pepper.

house. Here is a recipe President Eisenhower included in a dinner

given in honor of the prime minister of Canada and the president of Mexico in April 1956.

Lyndon B. Johnson (Democrat) 1963 – 1969

The Johnson administration was noted for barbecues. The first fam-

ily to carry out a cookout at the White House, President Johnson and

his staff built a reputation for the quality of the food that was served more than the quantity of events they hosted. President Johnson liked soft-textured meat dishes like stroganoff, lamb hash, chop suey, and

seafood Creole. He was especially fond of seafood. One of his favorite

vegetables was spinach, and he had a fondness for veggies that were prepared peculiarly. For instance, he liked his salad chopped so finely

that he’d need a spoon to pick it up. President Johnson ate quickly, so he appreciated dishes that he could devour in little time and get back

to work. He loved tapioca pudding served cold without any topping, and other desserts, as long as they were sweet.

Winter 2015-2016 | 43

TR IVIA

Where Did That Come From?

Origins of Everyday Sayings about Food

BY HEATHER PETREK

The Best Thing Since Sliced Bread That’s right. There was a time in history when sliced bread really was

the best thing, because in 1928 there was finally a machine that did the

slicing for us. In the 1930s bread was cut, bagged, and sold to grateful

consumers. Wonder Bread may be due the credit for the saying, possibly having used it in one of their ads back in the good old days.

Spill the Beans

In ancient Greece, spilling a jar of beans was an act of taking a vote.

White beans represented a yes, while black meant no. Spilling the beans in our modern vernacular means to disclose something held secret. Voting was, and still is, a private issue.

Butter (someone) Up

When the ancient Indians wanted favor from the powers they wor-

shipped, they would take aim at statues of their deities by throwing

small butter balls (ghee) at them. Going back a little further in history,

44 | Escondido Magazine

there’s a New Year’s tradition in Tibet involving sculpting items from butter. This was believed to usher in peace and happiness. So, the next time you decide to butter up the person you’re seeking favor with, stick with the words, not sticks of the actual shortening.

The Big Cheese

To say someone is the big cheese is to say he is important or worthy

of praise, or the top dog, the best. “Cheese” has its orgin from the Persian word “chiz,” which means “thing.”

Bring Home the Bacon

We think the phrase was hatched as far back as 1104 in Dunmow,

England, where a married couple impressed the Prior of Little Dunmow with their fidelity, and as a prize he awarded them a side of ba-

con. Since the 17th century, bacon was a term for one’s body, and the “body” was then extended to one’s income and livelihood. Much later, in 1906, a boxing match made the phrase even more famous. Joe

...feeding bananas to the monkeys usually induced raucous celebration, joy, and elated or wild merriment.

Gans fought and won the world lightweight championship against Ol-

iver Nelson after his mother told him to “bring home the bacon.” The phrase was printed in the New York Times and now it’s here to stay.

Go Bananas

A phrase most likely originating from animal keepers in the zoo,

feeding bananas to the monkeys usually induced raucous celebration, joy, and elated or wild merriment.

Chew the Fat

A few possible explanations of this phrase’s origin are: the Inuit

habit of munching on the blubber of a whale during idle time, or the

In a Nutshell Roman scholar, Pliny, wrote a story in 77AD in which a philosopher

sees a copy of “The Iliad” by Homer written on a piece of paper tiny

enough to fit inside a walnut. The saying is used to signal to someone that you are about to convey a lot of information concisely.

Use Your Noodle

Possibly because noodles resemble brains somewhat, the phrase

was coined to mean to use your head, or think about something.

Take with a Grain of Salt

In the 17th century, an antidote for poison read: “take 2 dried wal-

way soldiers would bite open their ammunition (before the invention

nuts, 2 figs and 20 leaves of rue. Pound them together and add a grain

soldiers would “chew the fat.” Some accounts say sailors would gnaw

a grain of salt, it means to be skeptical as to prevent inaccuracies that

of metallic cartridges) that was contained in cloth soaked in animal

fat. Reducing stress or passing time was another of the reasons the on salt pork when rations became scarce.

Cool as a Cucumber

of salt. Take the mixture on an empty stomach to guard against all poisons for the day.” When we advise someone to take information with could negatively impact, or poison, us.

It’s not just a hip thing to say. The inside temperature of a cucumber

is actually twenty degrees cooler than the outside. This one is legit.

Winter 2015-2016 | 45

C OM M UN ITY

The Past Moves

Roynon Museum of Paleontology finds a new home in Escondido

BY GINA MCGALLIARD

KIDS HAVE ALWAYS LOVED DINOSAURS. WHY? “Everyone – every human on this Earth – they want to know where

we came from,” says Keith Roynon, who owns the Roynon Museum of Earth Science & Paleontology. “They want to know what the life looked

like on Earth millions upon millions of years ago. Everyone wonders about that. Young people, they love dinosaurs. It’s part of that mysterious need to know about the past. And I have been interested in knowing about the past since I was a little boy.”

The Roynon Museum of Earth Science & Paleontology has expand-

ed and moved to a new location in downtown Escondido at 457 East

Grand Avenue. Originally, the museum, set up as a 501 (c) 3 nonprofit, was formed in 2000 and run out of a large two-room converted garage

space in Roynon’s Escondido residence. However, given that his collection, which contains more than ten thousand pieces and is valued

at $5 million, was crammed into approximately two thousand square

feet of space, it was high time he found new digs (pun intended). And if the past is any indication, the expansion should only increase the

museum’s appeal: during the 2014-2015 school year they hosted more than 140 school field trips.

“I’ve been collecting fossils since I was six or seven years old, a lot

of years,” said Roynon, who gets his specimens, both real and replica,

from places as diverse as South Dakota, Arizona, Colorado, Mongolia,

China, and Russia. “So this collection represents about seventy years of collecting.” There’s even a full-size Tyrannosaurus Rex head replica, whose nickname is Stan.

46 | Escondido Magazine

[ continued on page 48 ]

The Roynon Museum of Earth Science & Paleontology houses stunning dinosaur bones that allow us to peer into the past.

Winter 2015-2016 | 47

[ continued from page 46 ]

Roynon used to dig for fossils himself,

“all the way from Montana down to Mexi-

co,” he said. He doesn’t anymore primarily because the museum takes up his time

and many sites have become illegal for

digging, having been taken over by agen-

“...you’re going to see saber-toothed cats [and] you’re going to see wooly mammoth skulls”

cies such as the Bureau of Land Manage-

-Keith Roynon

ment and the Department of the Interior.

But he still continues to collect fossils by

visiting rock, mineral and fossil shows around the United States.

The museum contains fossils dating from the Precambrian to the

Pleistocene eras. “So you’re going to see saber-toothed cats [and] you’re

going to see wooly mammoth skulls,” said Roynon. He also noted that his fish fossil wall seems to be particularly popular, with many speci-

mens coming from massive lakes that existed 55 million years ago in

Roynon is looking to expand his audi-

ence as well. While the old museum was

specifically for schoolchildren and scouts, the new location is open to the public in

addition to being a field trip destination for young students. It includes a gift shop and 600 square foot interactive workshop where children can assemble rock

and mineral kits. Birthday party packages are available, and once-a-month “Dino

Dig” events are held for children ages 6 to 12. Each month will focus

on a different animal, such as a Tyrannosaurus Rex, Triceratops, or Mammoth. The museum even offers natural life-oriented art classes for both children and adults with Linda Luisi, muralist and fine art instructor.

“We will forever be indebted to those who volunteered to help the

current-day Wyoming. In addition to learning about dinosaurs, attend-

museum relocate,” Roynon said. “Patio Playhouse volunteers, friends

er, the Native American artifacts from his and his wife’s private collec-

for helping us move forward and keep the museum alive.”

ees can also learn about geology and earth science, as tours cover topics

such as mass extinctions, changing climates and plate tectonics. Howevtion that were on display at the old location are not at the new one, as Roynon wanted the focus to be on paleontology, not anthropology.

48 | Escondido Magazine

of the museum, volunteers who painted, the electrician and everyone else who spent hours helping with this large undertaking. Thank you

For more information, visit www.roynonmuseum.org. Donations

are much appreciated and are tax-deductible.

Upcoming Events

See visitescondido.com for a complete listing of events.

8th Annual New Year’s Guided Hike Daley Ranch January 1, 2016 8:00 am daleyranch.org

Wood, A Furniture Show VII Escondido Arts Partnership Municipal Gallery Saturday, January 9, 5:30pm – 8:00pm This exhibition with the San Diego Fine Woodworkers Association will showcase some of the very best furniture makers and marquetry artisans in Southern California. FREE 760 480-4101, escondidoarts.org

Vida Guitar Quartet California Center for the Arts, Escondido Sunday, January 10, 2:00pm Vida Guitar Quartet is an ensemble that leaves their audience spell-bound. “There is only one word for it: magic” (Acoustic/Gramophone) (800) 988-4253, Artcenter.org Dinner Theater Tea The Grand Tea Room January 14 - 17, 2016 “The Importance of Being Earnest” by Oscar Wilde will be the first of our Dinner Theater Tea series. The dinner includes a 5 course high tea.

(760) 233-9500, thegrandtearoom.com

1st & 4th Wednesdays City Council Meetings 201 North Broadway 4:30pm

“Panache” Art Auctions Showcase Escondido Arts Partnership Municipal Gallery Preview Reception Saturday, March 12, 5:30pm – 8:00pm Panache 2016 is the most important event on EAP’s busy calendar of exhibits, educational programs and special activities benefiting residents and visitors. Tickets are $45.

(760) 480-4101, escondidoarts.org 1st Saturdays Seniors Dance Night Park Avenue Community Center 7:00pm – 9:00pm (760) 839-4688

Tuesdays Farmers Market Downtown Escondido 2:30pm – 7:00pm Grand Avenue between Kalmia and Juniper 1st Wednesdays Free Concert at The Center 4:00pm – 7:00pm artcenter.org

Fridays Cruisin’ Grand Starting April 1, 2016 5:00pm – 9:00pm

2nd Saturdays Queen Califia’s Magical Circle Open Kit Carson Park 10:00am – 2:00pm 2nd Saturdays Art Walk!

5:00pm – 9:00pm (760) 480-4101

Sundays North San Diego Farmers Market 12655 Sunset Drive 10:30am – 3:30pm State of the City Address Wednesday, February 24, 2016 escondido.org Grand Avenue Festival Sunday, May 15, 2016 9:00am – 5:00pm

Winter 2015-2016 | 49

BUSIN ESS DIR EC TORY

JANUARY 8 - FEBRUARY 6, 2016

WOOD

Directory

A FURNITURE SHOW VII Curated by Brian Murphy Murphy’s Fine Woodworking

Artists Reception Saturday January 9, 5:30 - 8:00pm

Featured Artists Paul Appelquist Bill Bardick William Bardick Jerry Beaudry Del Cover Lee Covill Russ Filbeck Reuben Foat Brian Jackson Stig Lundberg David Marr

Amal McNew Brian Murphy Nouveau Designs David Ortega Louis Plante Aaron Radelow Dennis Schlentz Paul Schurch Bob Stevenson Craig Thibodeau Richard Ugoretz

The Escondido Arts Partnership Municipal Gallery will present their seventh exhibition highlighting works created in wood, sponsored by Murphy’s Fine Woodworking. Enjoy beautiful contemporary furniture, art furniture, traditional furniture, veneering and marquetry furniture in this one-of-a-kind stunning exhibition.

Aelott Air Conditioning........................................................... 36 American Furniture Design................................................... 50 Best Western................................................................................ 19 Charlie’s Classic Cooking........................................................ 32 Cocina del Charro....................................................................... 32 Coeur de Cuisine......................................................................... 33 Constance Larsen Attorney................................................... 08 Elizabeth Hospice...................................................................... 03 Escondido Chamber of Commerce..................................... 07 Escondido Charter School...................................................... 02 Escondido Visitors Center...................................................... 35 Estate and Trust Law –Jackie Skay..................................... 18 Gemstone Gallery......................................................................4-5

Habitat for Humanity............................................................... 51 Infusion Christian Preschool................................................. 37 Intertwined................................................................................... 33 J & M’s Restaurant..................................................................... 33 Joe’s Italian Dining..................................................................... 33 Judson Real Estate..................................................................... 52 Kennedy’s Karne........................................................................ 32 Marie Callender’s....................................................................... 33 Mathnasium................................................................................. 15 Milo Johnson Autobody........................................................... 08 New Day Solar............................................................................. 13 North County Insurance.......................................................... 20 Pacific Standard Insurance.................................................... 29 SD Children’s Discovery Museum....................................... 13 Spiritivity....................................................................................... 38

For more information call or visit:

(760) 480-4101 escondidoarts.org

Stephen’s Custom Jewelry...................................................... 15 Sunny Side Kitchen.................................................................... 32 The Grand Tea Room................................................................ 33

Winter 2015-2016 | 51

JUDSON REAL ESTATE Service That Exceeds Expectations!

Lynn Judson The only name you need to know for real estate in Escondido!

Andrew Bridges 858-705-0930

Andy Judson 760-604-9895

Arleen Lively 760-594-1355

Residential Cindy Cochran 760-845-1261

JoAnn Case Rady 760-884-6943

Land

Matt DeWitt 760-801-5363

Commercial Industrial

Jim Bordeaux 760-207-4435

Kaye Atkins 760-500-0882

James Visser 760-484-3159

Steven Shedd 760-390-2595

Priscilla Bozarth 760-594-1040

Karen Braaten Arizona Office 602-803-2033

Carol Pauley Office Manager 760-741-9895

Jane Lively Office Assistant 760-741-9895

Property Management

760.741.9895 JudsonRealEstate.net

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(760) 480-1890 x13402 • Cell (760) 803-5500 • Fax (760) 480-1884