SD Central Jan. 2024

Your Digital Data And Who Really Owns It Is There Such A Thing As Privacy Anymore?

By Bob Morey With John Horst

On a recent episode of the Dan Bongino Show, Senator Mike Lee R (UT), spoke about the deep intrusions of Big Tech and social media into our lives and privacy and how the data they collect about us is used. I listened with rampant attention as I had just finished reading my good friend, John Horst, latest book titled ‘Liberty’s Silver Bullet (LSB), which also touches on those very topics that Senator Lee was speaking about but goes further by calling for a Digital Constitutional Amendment to protect our personal data and digital finances. LSB also delves into the critical areas we face in the ever-increasing digital world, not just data and money but also Artificial Intelligence and the Crypto Economy.

John Horst and his wife own Xanesti Technology Services, LLC. Their company supports DoD cybersecurity, and Mr. Horst serves as an expert witness and consultant on cases involving cybersecurity and related disciplines. I had a chance to sit down with Mr. Horst and talk at length about some of the critical decisions that we will have to address in the near future.

LUM: What led you to write Liberty’s Silver Bullet?

Mr. Horst: I first ran for Congress in 2016 for very local reasons. It really started with something as simple as a stop sign and crosswalk in our neighborhood after a young woman and her niece were struck by a car as they walked to school. In campaigning for that stop sign and crosswalk, I learned about a local group of volunteers who helped the city understand the things our neighbors were most concerned about. With their help, I was able to get the stop sign and crosswalk our community needed.

I joined that group of volunteers and learned about another problem. Our community was short on elementary schools. One was planned and funded, but the federal bureaucracy was getting in the way. I rallied that same group to engage with our congressman about the school.

Our congressman then was Brian Bilbray, who longtime San Diego residents might remember as mayor of Imperial Beach. He was tired of his beaches being closed due to sewage from Tijuana. He was even more tired of the impotence of government. He took to a skip loader to dam up the Tijuana River and triggered an international incident.

Brian knew how to get the attention of the people who needed to be shaken up a little. He sunk his teeth into our problem of getting that school built. He even wrote a three-page Bill which basically fired a shot across the bureaucracy’s bow: “Do your damn job, or we’ll do it for you.”

It worked. Within a month, the feds stopped moving the goalposts and granted the final permit the school district needed. Today, Jonas Salk Elementary is a leading elementary school with a high school-level science lab and curriculum.

Bilbray was our fullback. He understood that “touchdowns” were scored by local leaders. Congressional representatives, more often than not, are needed to block, not score. Bilbray got this. He lost his seat in 2012 and we no longer had a fullback in Congress. I felt we deserved one. And I saw up close and personal what that meant.

And so, I ran for Congress. But it isn’t enough to have local reasons. As one who cares about individual liberty, and as a cybersecurity business owner, my main national reason for running was to bring the U.S. Constitution into the digital age.

I remember that. During your campaign, you cut a video titled “Bring Back the Dinner Table,” where you explain the difference between today’s Digital Age and the world before the Digital Age. How does this change the way you see civil liberties?

We have to be able to talk about these things at the dinner table. Our children get their first sense of politics and current events from these conversations. But we must first understand the issues in order to talk about them. And the best explanations are the simplest, even if they might not be technically perfect. I understand the technology inside and out, and if I am teaching a college class on it, I’ll be precise and exact. But here – and in my book – I am not worried about precision as much as I want to equip my neighbors to have everyday conversations. They might be at the “water cooler” at work or the “dinner table” at home. But they are essential conversations if we wish to remain free people.

You write about how the Supreme Court has interpreted the Fourth Amendment in this area. What is your background here and why do you believe there is no protection in the Fourth Amendment?

I grew up in a family of lawyers, and it was always a topic of discussion. Then, later, I taught critical thinking at the undergraduate level and covered the relationship between it and the law. As I built my cybersecurity career, I developed

a side practice as an expert witness in cyber and computer-related cases. So, reading case records and judicial decisions is not new to me. The simplest explanation here is to think about when you buy a new phone. You back the old one up to a Big Tech server, and then restore that to your new phone. Now, your phone is considered a personal possession – what the Fourth Amendment calls your “effects.” SCOTUS has ruled that police need a warrant to look at the data on your phone. But that exact same data –under other SCOTUS decisions – is considered a “third-party business record.” Law enforcement can serve a warrant on your Big Tech platform and get what you think is “your data” without your knowledge or consent.

Tech CEOs like Mark Zuckerberg have been asked about this. What do you think about their answer?

It’s amazing how consistent the answers are across the board from these CEOs. They always say something like “You control your information.” The problem is the question was “Who owns the data?” Note that they were not asked about either “control” or “information.” If you

January Stacks Up to Pastrami Month

By Frank Sabatini Jr.

Food historians generally agree that the first pastrami sandwich to appear on America’s culinary scene dates back to the late 1800s. It was served in New York City by Lithuanian immigrant and butcher Sussman Volk, who presented the cured brisket on hearty bread to friends and customers. Word soon spread about its sumptuous, novel flavor, and by the 1920s pastrami was all the rage in New York delis—and particularly favored within the Jewish community.

National Pastrami Day is Jan. 14. But we didn’t wait to track down restaurant-industry maven Howard Solomon, who has been generating an extra dose of enthusiasm over the meat with his recent launch of The Pastrami Strand.

Solomon replied: “I never thought the business would take off like it has. In a super busy week we could sell up to 125 pounds of pastrami depending on the location. But our next step will be to try to land in a brewery tasting room to be their full-time vendor while still doing the popups because they are a great marketing tool.”

There are many other places throughout San Diego County that serve pastrami in a variety of ways. Below are several of our top picks.

Carnivore Sandwich

670 W. B St., Little Italy

619-578-2694, www.carnivoresandwich.com

Owner Bas Emini refers to his popular eatery

and bustling Jewish deli, where “over stuffed” pastrami sandwiches have ruled the day since 1995. The restaurant also serves a notable Philadelphia-style cheese steak made with chopped pastrami that gets tucked into a warm French roll. The construct takes on the additions of grilled onions, peppers and mushrooms, plus Jack and cheddar cheeses. It’s a tasty departure from the classic pastrami sandwich on rye.

DZ Akins

6930 Alvarado Road, La Mesa 619-265-0218, www.dzatkinsdeli.com

as “a West Coast take on an East Coast classic.” He pairs his perfectly spiced pastrami to other proteins such as fried egg and cheese on the “Big Apple sandwich” and top turkey breast and Muenster cheese on the ultra-hearty “Empire State sandwich.” The menu also offers a buildyour-own option, which allows you to garnish your pastrami (and other meats) with a host of condiments and garnishments. Although for traditionalists like us, we’re sticking to deli mustard and pickles.

Elija’s Restaurant & Delicatessen

7061 Clairemont Mesa Blvd., Kearny Mesa 858-455-1461, www.elijahsrestaurant.com

The pop-up business appears regularly at the Poway Farmers Market on Saturdays; and the Leucadia Farmers Market and La Jolla Open Aire Market on Sundays.

In addition, his 10 x10 canopy shows up at a different brewery every Sunday in the Miramar area. Solomon says that sometime after March, he hopes to take part in the Thursday farmers markets in North Park and Scripps Ranch. (See his weekly schedule at www.thepastramistand. com.)

Solomon started the business after working as a hospitality consultant for the past 16 years. He turned to pastrami as the focal point because he loved it as a kid.

“I grew up in deli-deprived Peoria, Illinois. On rare occasions my parents took me to Chicago where I got to eat pastrami. It was a luxury. Now when I go to Chicago my favorite place for pastrami is Manny’s Delicatessen.”

Solomon sources his pastrami from a butcher in Los Angeles whose family has been in the meat business since 1958.

“Our butcher procures the meat, trims it, brines it, and smokes it—and we pick it up,” Solomon noted.

From there, the sliced goodness lands in a variety of sandwiches, such as the well-endowed “No. 18” with mustard on rye—or the “pastrami dip” served on a roll with mustard and pickles, and dipped in pastrami au jus.

“Those are our biggest sellers,” he added. “They are the go-to items for people who have visited any sort of delicatessen in New York or Los Angeles.”

And what makes for a perfect pastrami?

“It’s got to have good marbling and a decent fat cap that isn’t overly fatty but just adds flavor to the meat. And there has to be a balance of brine to rub to smoke,” he noted.

When asked if he foresees opening a brickand-mortar pastrami business down the road,

If hot pastrami is your thing, this humble restaurant serves it sliced thin and stacked generously within fresh rye bread. Things get even taller when opting for the “Empire State Building” found under the “Sky High” sandwich category. The creation combines stacks of both pastrami and corned beef enhanced with Swiss cheese and Russian dressing – a super Reuben of sorts.

Milton’s

2660 Villa De La Valle, Del Mar 858-792-2225, www.miltonsdeli.com

San Diego’s biggest and most popular Jewish deli is home to an array of traditional favorites, including house-prepared pastrami served in a variety of different sandwiches. Aside from the traditional straight-up on rye version, the restaurant’s juicy pastrami is combined in other sandwiches with meats such as chopped liver, beef tongue, and even atop a burger if you so choose. For the No. 54 sandwich, pastrami tucked into an onion roll with bacon, lettuce and tomato.

Papa Duke’s Deli & Grill

12169 Kirkham Road, Suite A, Poway 858-679-7955, www.papadukesdeli.com

When the urge for pastrami strikes between 7 and 11 a.m., we head to the family-run fast-casual Papa Duke’s, which slings a satisfying pastrami-egg-Swiss cheese sandwich on a fresh ciabatta roll. Or if you’re on the hunt for a classic or custom-made pastrami sandwich, you’re also in luck. The eatery sources its pastrami from Boar’s Head, a favorite national brand that is also available in grocery stores such as Ralph’s.

The Butchery Quality Meats

3720 Caminito Court, Suite 200, Carmel Valley 858-345-1524, www.butcherymeats.com

This upscale meat market and grocer sells slow-roasted pastrami by deli-purveyor Block and Barrel, either by the pound or for hot and cold sandwiches made onsite. The sandies come with a choice of bread or roll. And by default they’re adorned with baby Swiss cheese, mustard, mayo and pickles. Best to call ahead of time if you’re on the hunt for the prized meat

Just north of San Diego is yet another large

because the store sometimes sells out.

A downtown destination for pastrami sandwiches (Carnivore Sandwich)

The Empire State Building sandwich at Elijah’s (Facebook)

Pastrami and chopped liver at DZ Akins (dzakinsdeli.com)

Del Mar’s haven for pastrami and other Jewish fare (Milton’s)

Howard Solomon of The Pastrami Stand (Courtesy photo)

Get your pastrami fix at this popular meat store. (By Frank Sabatini Jr.)

Mama’s Kitchen Announces Eva Matthews as CEO Matthews succeeds

Mama’s Kitchen, the largest provider of delivered meals and only provider of medically tailored meals to individuals and families vulnerable to malnutrition in San Diego County, announces a new CEO in over two decades, welcoming Eva Matthews, MPH, the former executive director of the Laura Rodriguez Research Institute and Director of Grants Management at Family Health Centers of San Diego to lead the beloved non-profit as it enters its 34th year.

“The work of Mama’s Kitchen is as vital today as it was when its doors opened in 1990, and the demand for services has expanded exponentially,” says new CEO Eva Matthews. “Mama’s Kitchen’s visionary leadership in addressing the growing need for medically tailored meals in San Diego with innovation—as well as with heart—is what drew me to this role and excites me about our future. I am deeply grateful to the Board of Directors for this opportunity to serve as CEO. I look forward to building upon the incredible foundation of my predecessor, Alberto Cortés, and to supporting the dedicated Mama’s Kitchen team in achieving success for years to come.”

A San Diego resident, Matthews was selected following a five-month search for a new chief executive officer after Cortés announced his oncoming retirement last July. She brings 27 years of public health, non-profit, and research experience to her new role as CEO at Mama’s Kitchen, having worked in public health and medical research at both Yale University and the University of Arizona before joining Family Health Centers of San Diego nearly a decade ago.

During her tenure at Family Health Centers of San Diego, Matthews’ leadership as the director of grants management fostered the department’s unparalleled success. From 2018 to 2022 Matthews’ team nearly doubled grant funding, reaching over $74 million in 2022. She also held a leadership role in launching the Laura Rodriguez Research Institute in 2019 and has served as Executive Director since, supporting millions of dollars in grant awards to grow a robust and successful team.

“Eva’s depth of experience in community health and strategic planning have made it clear that she is going to lead the future growth of Mama’s Kitchen with the confidence and inspiring vision that we need,” says Mama’s Kitchen

Alberto Cortés after his 21 years of service

Board of Directors President Caron Calabrese. “Our Board of Directors couldn’t be more excited that our national search for the next CEO of Mama’s Kitchen has resulted in the best, most qualified person for the job.”

Matthews takes the reins as Mama’s Kitchen enters its 34th year with many exciting events and milestones in the coming months. Alongside ramping up for the annual Mama’s Day fundraising gala in May, the non-profit will soon celebrate its 12 millionth medically tailored meal delivery to a San Diegan vulnerable to malnutrition.

“The board of directors developed and implemented a thorough and thoughtful process for the selection of my successor. I am very grateful for that. Eva Matthews will be a wonderful leader for Mama’s Kitchen,” says outgoing CEO Alberto Cortés. “Eva is the perfect person to guide Mama’s Kitchen to its next level of relevance and responsiveness to the growing nutritional needs of San Diego County residents living with critical illnesses. I step down assured that Mama’s Kitchen is left in great hands.”

Retained by Mama’s Kitchen, the firm that supported the non-profit on its national search to fill this position was Pat Libby Consulting, who worked in collaboration with members of the Mama’s Kitchen Board of Directors and other community members familiar with the local non-profit landscape. Matthews will begin as CEO on Monday, Jan. 15, working alongside Cortés until his final day on Friday, Jan. 26, 2024.

Before his last day, there will be a community celebration honoring Cortés on Saturday, Jan. 20, 2024 at Bahia Resort. For more information on Mama’s Kitchen, visit MamasKitchen.org.

ABOUT MAMA’S KITCHEN

Mama’s Kitchen was established in 1990 by a San Diego caregiver who enlisted volunteers to prepare and deliver free meals to neighbors who were sick with HIV/AIDS and unable to cook for themselves. The organization realized that a reliable home-delivered meal service was needed to ensure that these individuals would continue to receive nutritious, life-sustaining food. Since then, the organization has expanded its Medically Tailored Meal Service program to other at-risk populations including those battling cancer

(2006), individuals with heart failure and diabetes (2018), and individuals with chronic kidney disease (2020). Beyond medically tailored meals, clients also receive nutritional counseling from registered dietitians. In 2022, the organization delivered its 11 millionth meal.

For 33 years, Mama’s Kitchen has never turned away a client who qualified for its services. During the COVID-19 pandemic, the organization responded to an overall 50 percent increase in demand. Mama’s Kitchen continues to provide emergency response efforts, nutrition education services, and more than 816,000 home-delivered medically tailored meals to more than 2,600 individuals and families in San Diego County annually. Mama’s Kitchen is San Diego’s largest provider of delivered meals and the only provider of medically tailored nutrition. Learn more and make a donation at www. mamaskitchen.org.