ESD #46 March-April ISSUU

Member of Edible Communities 

Celebrating local food culture • No. 46 • March-April 2018 

Living 

Sustainably 

Farm Fresh at the 

Wooden Spoon 

Misadventure in 

a Bottle 

The Future of Edibles 

ReFind Your Kitchen

Breathtaking Views, 

Uniquely California Cuisine 

For Every Occasion 

ARValentien.com | 858.777.6635 

When it's about food... #specialtyproduce

March-April 2018 

CONTENTS 

DEPARTMENTS 

TWO CENTS 2 

TIDBITS 4 

LOCAL TALENT: 6 

JESSE PAUL’S SUSTAINABLY 

SOURCED DISHES 

LIQUID ASSETS: 12 

MESSAGE IN A BOTTLE 

KITCHEN KNOW-HOW: 16 

DITCH THE PLASTIC NOW 

THE GOOD EARTH: 18 

SPIRULINA , AN ANCIENT SUPERFOOD 

DAY TRIPPER: 32 

VISTA: AN UNDER-THE-RADAR 

KINDA TOWN 

EDIBLE READS: 35 

LOVING VEGETABLES 

SEASON BY SEASON 

TIME MACHINE: 36 

HIGHLY EDIBLE 

RESOURCES & ADVERTISERS 38 

FARMERS’ MARKETS 41 

FEATURES 

YOUR FOOD AND THE FARM BILL 20 

GLOBALLY LOCAL 24 

MORE VEG, LESS MEAT— 26 

FOR THE PLANET 

KNOWING YOUR SEEDS 29 

REFIND KITCHENS 30 

Cover photo by Rob Andrew 

Contents photo by Chris Rov Costa

{Two Cents} 

Photo by Chris Rov Costa 

Share our vision 

Some unexpected rain just started to fall as the sun is going down, and I am looking west 

out my office window after a busy week. Several Edible San Diego team members flew to 

Nashville, Tennessee recently for the annual national conference of all the Edibles across North 

America—94 of them in total! The pages 

you hold in your hands are part of a dynamic, 

diverse community of readers, contributors, 

and publishers numbering in the hundreds of 

thousands, all of whom care deeply about the 

health and vitality of their local food systems. 

Welcome to the March-April issue of Edible 

San Diego magazine! As part of our 10th 

anniversary year, we selected the sustainability 

theme—because Earth Day celebrations 

take place in April and because it is such a 

core idea to the conversation we are here to 

promote. Folks might disagree on the origins, 

definitions, and implications of the term, but 

in this issue we present people, practices, and 

ideas that offer a brighter future to our region. 

Three big themes from the Edible Communities conference were vision, ecosystems, and 

multimedia; and each pertain to the evolution of Edible San Diego. All together they 

perfectly capture this moment in time, when we are reorganizing ourselves into a robust, 

three-part company (print magazine, digital platforms, and community sponsorships) that 

aims to become your definitive source of reliable information about authentically local food 

and the people that make it possible. We are seeking the most relevant content, reaching out 

to diverse companies and organizations across San Diego County and spreading our very 

lean resources across these three pursuits. Why? So that, as I said in the last issue, we can be 

at your fingertips 24/7 and on the tip of your tongue. 

We want you to know where we’re headed and to invite your involvement. Meanwhile, 

springtime in Southern California beckons. Join me in savoring the green hillsides, the 

wildflowers, getting our hands into the garden soil, strolling through the farmers’ market, and 

preparing simple, delicious, healthy food with loved ones. Edible San Diego is here to be your 

resource, your inspiration, and your companion on your health journey. 

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

Katie Stokes 

Publisher, Edible San Diego 

We deliver! 

Six great issues a year! 

Member of Edible Communities 

Good food. Good drink. Good read. • No. 43 • September-October 2017 

Beverages 

edible Communities 

2011 James Beard Foundation 

Publication of the Year 

MEMBER OF EDIBLE COMMUNITIES 

CONTRIBUTORS 

Rob Andrew 

Jackie Bryant 

Chris Rov Costa 

Cynthia Dial 

Bambi Edlund 

Bay Ewald 

Caron Golden 

Anastacia Grenda 

Ariel Hamburger 

Maria Hesse 

Erin Jackson 

Kay Ledger 

Wendy Lemlin 

Lauren Mahan 

Nick Nigro 

Sarah Shoffler 

Katie Stokes 

PUBLISHER 

Katie Stokes 

EDITORS 

Katie Stokes 

Executive Editor 

Maria Hesse 

Managing Editor 

Dawn Mobley 

Copy Editor 

Felicia Campbell 

Digital Editor 

DESIGNER 

Riley Davenport 

CONTACT 

Edible San Diego 

P.O. Box 83549 

San Diego, CA 92138 

619-756-7292 

info@ediblesandiego.com 

ediblesandiego.com 

ADVERTISING 

For information about 

rates and deadlines, 

contact Katie at 

619-756-7292 

info@ 


No part of this 

publication may be 

used without written 

permission of the 

publisher. © 2018 

All rights reserved. 

Every effort is made to 

avoid errors, misspellings, 

and omissions. If an error 

comes to your attention, 

please let us know 

and accept our sincere 

apologies. Thank you. 

Subscribe online at ediblesandiego.com 

Frankie Thaheld shakes it up • You & Yours distillery • Hope for local fisheries • Discovering Fallbrook 

2 edible San Diego March-April 2018

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Master of Science in 

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Master of Arts in 

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Post-Baccalaureate in 

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Learn more at 

Experience 

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Saturday, April 14 

10 a.m. 

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March-April 2018 edible San Diego 3

{Tidbits} 

The Dickinson Farmacy 

Delivering nutritious, ready-made meals for what ails you 

After years of struggling with an 

undiagnosed case of Lyme disease— 

and the resulting food sensitivities 

caused by a compromised immune 

system—Stepheni Norton decided 

to take matters into her own hands. 

She and her husband, Michael Lesley, 

began growing their own produce 

in the backyard of their historic 

farmhouse in National City. 

“We started out growing organic, but 

eventually shifted to 100% heirloom, 

non-GMO grains and produce,” 

Norton recalls. 

In 2017, the farm partnered with local 

chef Christina Ng to create delicious, 

ready-made meals customized to a 

variety of specialty diets, such as antiinflammatory 

and low FODMAPs. 

“We also offer farm boxes, as well as a 

half-and-half option (half farm box, half 

prepared meals), which can be ordered 

online for pickup at our farm stand and 

other select locations,” she adds. 

Dickinson Farm 

dickinson.farm/farmacy. 

~Lauren Mahan 

Eat, drink, and fight hunger at Pairings 

with a Purpose 

Tiffany’s Kitchen: Sprouted. Organic. 

Gluten-free. 

After 20 years of dealing with extensive sensitivities to common 

foods like wheat, dairy, and nuts in four out of their five children, 

Tiffany and Adrian Collins decided to develop their own line 

of gluten-free, grain-based products. Through research and 

networking, they learned to sprout grains from highly nutritious 

ingredients, while eliminating most allergens. 

“Before the industrialization of agriculture, the sprouting process 

was allowed to occur naturally before harvesting,” Tiffany explains. 

On Saturday, April 14, Feeding San Diego (formerly Feeding 

America San Diego) will host its third annual Pairings with a 

Purpose fundraiser at the Bobby Riggs Tennis Club & Museum 

(875 Santa Fe Drive, Encinitas). 

According to Feeding San Diego CEO Vince Hall, “Participants 

will have an opportunity to eat, drink, and cast their vote at a 

culinary competition pairing San Diego’s finest chefs, breweries, 

and wineries.” General admission is $75. All proceeds from the 

event benefit local hunger relief services provided to children and 

families through Feeding San Diego, the county’s leading hunger 

relief nonprofit organization. 

The Collins family started manufacturing their products in San 

Marcos with a cottage food permit in 2015. Today, Tiffany’s 

Kitchen uses sprouted grains and traditional low-heat milling 

to produce an assortment of nutritionally dense, gluten-free and 

vegan all-purpose flours and blends, pancake mixes, and ready-toeat 

baked goods that are available to order on their website and for 

purchase at local farmers’ markets. 

Tiffany’s Kitchen 

tiffanys-kitchen.com 

~ Lauren Mahan 

For tickets: feedingsandiego.org/pairings 

Feeding San Diego 

feedingsandiego.org 

~ Lauren Mahan 


Edible San Diego Wins EDDY Award! 

We’re tooting our own horn because 

Edible San Diego is thrilled about 

bringing home a 2018 EDDY 

Award medal for best photography 

in a recipe feature at the Edible 

Communities conference in 

Nashville, Tennessee this past 

January. The winning images were 

taken by photographer Chris Rov 

Costa and featured in our January 2017 article “The Deckman 

Difference” by Sarah Shoffler, and marks the first EDDY Award 

medal for our publication. Many thanks and congratulations also 

go to chef Drew Deckman for preparing a decadent spread of 

Grilled Valle de Guadalupe Quail with Black Beans and Kumiai 

oysters with Pirul Mignonette. 

It was that pristine image of Kumiai oysters grown especially for 

Deckman that won the votes of over 30 superstar judges from 

the food world. Meike Peters, James Beard Award winner for 

Eat in My Kitchen, said, “Chris Rov Costa’s food photography 

makes me hungry, he makes me want to grab the oysters that he 

captures in his photograph, sparkling fresh in the sunlight, to 

taste their cold saltiness in my mouth, and wash it down with a 

glass of crisp white wine. Making our mouths water is just what 

food photography should do.” 

Our July cover also received recognition as a finalist for best 

cover, featuring the painting Shape of a Grape by local artist 

Johnny Lane. 

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

horn tooted. 

~Maria Hesse 

With 35 years in the business, Flour Power has earned a 

respected reputation with San Diego’s finest venues and 

community members. We are partnered with hundreds 

of local hotels, restaurants, and private venues and can 

create the ideal cake for any occasion. 

Flour Power Cakery 

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


{Local Talent} 

Jesse Paul’s 

Sustainably 

Sourced 

Dishes 

The Wooden Spoon Restaurant 

puts the focus on produce from 

nearby farms. 

By Anastacia Grenda 

Photos by 

Chris Rov Costa 


An abandoned Escondido taco 

shop may not have seemed like 

an auspicious spot for their new 

restaurant, but Jesse and Catherine Paul 

followed the time-honored real estate 

maxim “location, location, location”— 

which meant close proximity to the farms 

of Valley Center. Now, after three years 

(and a charming makeover of the old 

shop), the Wooden Spoon Restaurant 

has become a showcase not only for Jesse 

Paul’s culinary skills, but also for the 

bountiful crops coming out of San Diego’s 

agricultural regions. 

“We want to support as many farms as 

possible; it’s part of our business model,” Jesse 

Paul says. “Farmers are passionate about what 

they do. Farming is hard work—they can’t do 

what they do without that passion.” 

Sustainability has been a hallmark of Paul’s 

cooking since his job at L’Auberge Del 

Mar. “I came from a French and pastry 

background, so it really opened me up to 

local produce and seasonality, and I made 

that part of our mission,” he says. 

That mission results in an often-evolving 

menu that incorporates the freshest 

ingredients Paul can find, whether he’s 

visiting a farm or getting an early morning 

text from a farmer about that day’s 

available produce. 

“We never look for specific things at 

farms,” he says. “The whole point of local, 

seasonal, and artisanal is asking farmers, 

‘What do you have?’” Sometimes, that can 

lead Paul in unexpected directions. Two 

seasons ago, a farmer brought him a load of 

super-hot peppers that were too fiery even 

for Paul’s compost, let alone his diners. Not 

wanting the peppers to go to waste, Paul 

and his team brainstormed until they hit 

on the perfect idea: lacto-fermenting the 

peppers to make hot sauce. 

“It’s exciting to me,” Paul says of the 

constant flux inherent in sustainable, 

seasonal menus. “I don’t like monotony.” 

Perhaps his biggest challenge is pricing 

the menu, as it’s more expensive to run a 

restaurant this way compared to buying 

ingredients in bulk, Paul says. But he 

doesn’t want to charge too much, because 

he wants to encourage customers to come 

in and know what it’s like to eat a healthy 

meal—in many cases, one made with 

ingredients sourced just a few miles away. 

“When we first opened, we had a woman 

send back her salad. When we asked why, 

she said it didn’t taste right. She’d never 

had lettuce picked right out of the ground 

that was still warm from the sun. We asked 

her to try it again, and she said she’d never 

had anything that fresh.” D 

The Wooden Spoon Restaurant 

805 E. Valley Parkway, Escondido 

760-745-0266 

Anastacia Grenda is based in Encinitas and enjoys 

writing about health, food, and wellness topics. 

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

Photo by Anastacia Grenda 


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

Farm: Rio Del Rey 

Ingredient: Tepary beans 

Olive oil 

4 yellow onions, finely chopped 

2 bulbs garlic, cloves thinly sliced 

2 tablespoons cumin seeds 

2 tablespoons garam masala 

6 vine-ripe tomatoes, chopped 

2 pounds dried tepary beans, soaked 

overnight 

Salt to taste 

Braised Pork Cheeks 

2 pounds pork cheeks 

Salt 

Olive oil 

2 onions, chopped 

4 cloves garlic, crushed 

3 carrots, chopped 

1 tablespoon turmeric powder 

1 curry leaf 

4 cups goat’s milk 

Raita 

3 cucumbers 

1 4-inch piece of fresh ginger, peeled 

4 cloves garlic 

1 yellow onion 

Salt 

4 cups plain yogurt 

Lemon juice 

2 tablespoons chopped cilantro 

Pickled Red Onions 

3 red onions 

4 cups red wine vinegar 

2 cups water 

2 cups sugar 

1 tablespoon mustard seeds 

1 tablespoon coriander seeds 

2 green cardamom pods, seeds removed 

Plating Condiments 

Hot sauce 

Cilantro sprigs 

For the beans: 

In a thick-bottomed pot over low heat, 

add olive oil and slowly toast the garlic 

until golden brown. Add the onions and 

cook until translucent. Add cumin seeds 

and garam masala and toast until very 

fragrant, about 2 minutes. Add tomatoes 

and cook until they begin to break down 

and the juices have reduced. Add the 

soaked beans and stir to coat. Cover with 

water and slowly simmer until the beans 

are tender, about 3 hours. Once beans are 

tender add salt to taste. 

For the pork cheeks: 

Heat a large pot over high heat. Season 

the pork cheeks with salt. Add oil to 

the pot and sear the cheeks until golden 

brown on both sides. Remove pork 

cheeks and set aside; drain the oil from 

the pot. Add onions, garlic, and carrots 

to the pot and cook until fragrant. 

Add turmeric and curry leaf to the pot. 

Add the pork cheeks back to the pot 

in a single layer and cover with goat’s 

milk. Bring to a simmer, then cover and 

braise in a 300° oven until cheeks are 

tender, about 2 to 3 hours. Let the pork 

cheeks cool in the liquid and refrigerate 

overnight. Remove the cheeks from the 

pot. Remove and discard the curry leaf. 

Heat the liquid to a simmer and strain 

the liquid out through a fine-mesh sieve, 

making sure to keep all the solids and 

curds. In a blender, puree all the solids 

together; adjust seasoning with salt. 

For the raita: 

Using a cheese grater, grate the 

cucumber, ginger, garlic, and onion 

into a bowl. Sprinkle with salt and let 

sit at room temperature for 1 hour. 

Squeeze all the liquid from the mixture. 

Add yogurt, lemon juice, and chopped 

cilantro; stir to combine. (Refrigerate 

overnight for best results.) 

For the pickled onions: 

Cut the onions in very thin half-moon 

slices. Place into a nonreactive container 

(stainless steel, enamelware, or glass). 

In a sauce pot, add vinegar, water, 

sugar, and the mustard, coriander, and 

cardamom seeds. Bring to a boil and 

simmer for 5 minutes. Pour the liquid 

over the onions and make sure they are 

completely submerged. Let sit at room 

temperature until cool. (Refrigerate 

overnight for best results.) 

To plate: 

Warm the pork cheeks in the pureed 

braising liquid. 

Warm up the beans in their liquid. 

Place the beans in a warm bowl, top with 

pork cheeks, and glaze the top with hot 

sauce. Garnish with a dollop of the raita 

and a good pinch of pickled onions and 

cilantro sprigs. 



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

Farm: Lucky Dog Ranch 

Ingredient: Squash, Basil, Corn 

Ricotta 

1 gallon milk 

1 pint buttermilk 

Salt to taste 

1 orange, zested 

Caponata 

1 pound mixed heirloom squash, 

finely chopped 

6 ears corn 

½ cup capers 

1 cup diced red onion 

Garlic 

Pinch of chili flakes 

Extra virgin olive oil 

¼ cup sherry vinegar 

Basil Syrup 

8 ounces basil, stems and leaves 

1 cup sugar 

1 cup water 

Zest from ½ orange 

Rustic bread 

For the ricotta: 

In a large, heavy-bottomed pot, add milk 

and buttermilk. Slowly warm the milk up 

to 170°; it should start to separate into 

curds and whey. Pull off the heat once it 

is separated, add salt, and let cool down 

to room temperature. (For best results, 

refrigerate overnight.) 

Strain the milk through a cheeseclothlined 

strainer. (You can reserve the whey 

for another use, such as making polenta.) 

Keep the curds in the cheesecloth and 

gather the ends of the cloth to make a 

sack. Tie the top with butcher’s twine and 

hang in the refrigerator over a bowl to 

catch the excess liquid. 

The next day, remove the curds from the 

cheesecloth and put into a bowl. Stir in 

orange zest and more salt to taste. Keep cold. 

For the caponata: 

Shuck and grill the corn until lightly 

colored. Cool down and cut the kernels 

from the cobs. 

Combine the squash, corn, capers, and 

red onion in a bowl. In a small pot, add 

crushed garlic and chili flakes, cover 

with olive oil, and slowly cook over low 

heat until the oil is fragrant, about 2–5 

minutes. Strain the hot oil over the squash 

and corn mixture and let sit at room 

temperature overnight. The next day, add 

vinegar and adjust seasoning with salt. 

For the basil syrup: 

Pick all the basil leaves from the stems; 

set stems aside. Bring a large pot of salted 

water to a boil. Add the basil leaves to 

the water and stir. Once the water comes 

back to a boil, remove the basil and place 

directly into a bowl of ice water to stop 

the cooking process. Once chilled, remove 

the basil from the ice water and wring out 

all the water from the leaves. Chop the 

basil and keep cool in the refrigerator. 

Combine basil stems, sugar, water, and 

orange zest together in a pot over medium 

heat. Bring to a boil and let simmer for 15 

minutes. Let cool to room temperature. 

Strain the syrup into a nonreactive 

container and chill. 

Once both the basil leaves and the syrup are 

cold, combine both in a blender and puree 

until smooth, 1–2 minutes.. Strain the liquid 

through a fine-mesh sieve and keep the 

liquid in the refrigerator until needed. 

To plate: 

Get a nice loaf of rustic bread; sourdough 

batard works best. 

Slice a two-inch-thick piece from the loaf, 

drizzle with olive oil and salt, and toast in 

a pan until crispy on one side. 

Smear the bread with ricotta cheese, 

spoon some caponata over the top, and 

drizzle with the basil syrup. 


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{Liquid Assets} 

Message 

in a Bottle 

San Marcos distiller makes vodka from excess bread 

By Jackie Bryant 

Every year, American consumers, companies, and farmers throw away 

almost half of the food grown in the United States. This means that $218 

billion—an amount equal to 1.3% of the country’s gross domestic product— 

is wasted by the growing, transporting, and disposing of 50–60 million tons 

of food that never gets eaten. Another particularly nasty side effect is 

that food waste rotting in landfills results in greenhouse gas emissions 

that, if counted as the size of its own country, would rank third in 

the world behind the United States and China. One San Diegoarea 

company has decided to tackle food waste in the best way 

possible: by drinking it. 

Misadventure & Co., based in San Marcos, is the 2015 brainchild 

of three North County friends. Founders Sam Chereskin, an 

agricultural economist; Blake Carver, who has a background 

in sales; and Whit Regali, an artist and bartender, head weekly 

12 edible San Diego March-April 2018 

Photo courtesy of Misadventure & Co.

One San Diego-area company 

has decided to tackle food 

waste in the best way possible: 

by drinking it. 

Photo courtesy of Misadventure & Co. 

to the San Diego Food Bank and 

retrieve around 1,500 pounds of excess 

bread, bialys, Twinkies, cupcakes, sheet 

cakes and more. This solves a variety 

of problems: The food bank easily 

disposes of food it can no longer use and 

Misadventure has a free source of starch it 

can distill into vodka. 

“Forty percent of the food in this country 

goes into landfills,” Carver says. “That’s 

the problem we’re trying to solve. The San 

Diego Food Bank receives perfectly good 

bread products from all over the county. 

We thought, we can take this and look at 

it not as bread that’s going into a landfill, 

but as sugars that we can turn into vodka.” 

After distillation, Misadventure donates the 

solid matter to farmers that feed it, along 

with other spent grains, to their livestock, 

and the liquid is used to wet compost as a 

nutrient source, whenever possible. 

Of the name, Carver says, “It’s a bit of a 

double entendre. On one hand, the bread 

is going on sort of this misadventure. It’s 

lonely on the shelf but then is given a second 

life through vodka.” Recalling that he met 

Chereskin over drinks, he adds, “It’s also 

an ode to the stories that you tell when you 

create those memories and those bonds.” 

Apart from tackling the food system, creating 

a quality product has always been a priority. 

Using a proprietary technique, all three men 

have a hand in the distilling process, which 

is geared towards maximizing the number of 

distillations that can be achieved in a single 

pass to create the cleanest vodka possible. 

“Mathematically,” Chereskin says, “it’s like 

our product has been distilled 13 times by 

the time it’s done.” 

“If we didn’t make a great product from 

what some people perceive as trash, it’s a 

talking point—a novelty. You buy it once 

and you’ll never buy it again,” Chereskin 

estimates. It was also important to rebrand 

the concept of waste since the products they 

receive from the food bank are, in most 

cases, still completely edible. While that 

isn’t necessary for distillation success, it does 

highlight a need to rethink what qualifies 

as waste. Chereskin and Carver suggest 

thinking of the bread products they use as 

surplus baked goods, rather than trash. 

Another idea they wanted to address is the 

notion that specific liquors need only be 

made with specific raw materials. In the 

case of vodka, all that’s needed is sugar in 

any form. This flies in the face of decades 

of alcohol marketing, which supports a 

multi-billion dollar industry profiting off 

the idea that only certain things can create 

high-quality liquor. In this way, Chereskin 

hopes that Misadventure will also 

challenge the concept that conspicuous 

consumption is environmentally bad. 

“Imagine if, someday, a P. Diddy vodka 

advertisement features a product made 

with excess food,” he suggests. It also 

requires people to think about other 

products, apart from liquor, and how they 

might be reimagined and created from 

other kinds of excess. 

Currently, Misadventure is distilling in 

an incubator with several other distillers, 

and they hope to have their own facility 

sometime in 2018. The vodka, which is 

available for purchase online, is stocked 

on at least 40 different North County 

bar shelves, with a recent push into the 

market in San Diego proper. They are 

also exploring different liquors made 

from other food products, though they 

declined to expand on details, noting the 

long process of trial and error they likely 

have ahead of them before they can claim a 

solid, new product. 

When thinking back to the company’s 

genesis, Chereskin recalls a few key ideas 

they wondered about. “There were some 

outstanding questions. Not only how do you 

make other people’s lives easier, but how do 

you use resources as efficiently as possible? 

And what kind of world can we build out 

of the things we already know?” It’s not 

every day that society can learn poignant 

lessons from a bottle of vodka, but with 

Misadventure & Co., the phrase “message in 

a bottle” takes on a whole new meaning. 

Cheers to that. D 

Misadventure & Co. 

misadventure.co 

Jackie Bryant is a freelance writer who lives in 

Ocean Beach. More of her work can be found at 

jackiebryantwriting.com. 

Recipe for cocktail on page 14. ☛ 


The Sustainably Fashioned 

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

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

1.5 ounces Misadventure Vodka 

1 ounce tawny Port 

1 ounce Domaine Santé Bored-O Rouge California Grape Nectar 

2–3 drops Old Fashioned bitters 

Stir all ingredients in a mixing glass, strain over rocks, and garnish with an 

orange peel and premium cocktail cherry. 


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{Kitchen Know-how} 

Ditch the Plastic Now 

By Kay Ledger 

Get ready for more 

plastic than fish in the 

world’s oceans by 2050— 

that’s the word from the United 

Nations, if pollution from plastic 

products does not stop. As Earth 

Day approaches, home cooks may 

feel unsettled as they reassess their use of 

plastic in the kitchen, especially for storing 

and toting food about. 

As any school child hell-bent on an Earth 

Day field trip will tell you, conventional 

plastics are made with petroleum 

products that do not biodegrade. He or 

she will blame the plastic grocery bag 

for creating the Great Pacific Garbage 

Patch—a staggering accumulation of 

plastic waste in the Pacific Ocean— 

while adults may be concerned about 

hormone-disrupting chemicals leaching 

from plastic containers into their 

food. So, here are some simple steps 

conscientious cooks can take right now 

to reduce the use of plastic in the kitchen. 

Drinks To Go 

To ditch plastic water bottles forever, 

replace them with glass water bottles. 

Kids who can’t take glass to school can 

keep drinks cool with double-hulled, 

food-grade stainless steel water bottles. 

Life Without Plastic offers another 

option: a nonreactive ceramic bottle for 

both hot and cold beverages. 

The Lunch Box 

Shed plastic lunch boxes in favor of 

canvas lunch sacks made from natural 

fibers. Divided lunch kits or bento 

boxes in stainless steel and bamboo are 

easy to find online, as are more daring 

tiffin-style stainless steel kits. Brave souls 

may opt for ECOlunchbox’s Furoshiki 

ECOlunchwrap, a Japanese-inspired 

colorful cotton cloth that is twisted and 

knotted around your lunch. 

Reusable pouches and sandwich wraps 

made with cotton and beeswax are 

thoughtful alternatives to clear plastic 

bags and small plastic containers for 

hauling snacks and sandwiches. Or, pack 

dry treats in stainless steel containers 

with stainless tops; leakier snacks are 

good in small stainless 

containers with foodgrade 

silicone lids. 

Food Storage 

Glass jars, Mason jars, and 

stainless steel or enamel containers with 

rubber rings or silicone gaskets are the best 

bet for airtight pantry and cold storage. 

Muhs Home offers gorgeous white enamel 

canisters with silicone gaskets from Japan. 

Glass jars from Weck feature food-grade 

rubber rings, while Blisshaus sells five sizes 

of handsome glass jars with white rubber 

seals. For serious freezer storage, Life 

Without Plastic has airtight, watertight, 

food-safe stainless steel containers with 

silicone seals. EcoJarz has a neat stainless 

steel lid with a silicone plug that instantly 

converts a canning jar into a water bottle 

or bulk food storage container. 

What else can you do right now? Buy 

whole heads of lettuce to spin in cloth 

sacks, switch out plastic ice cube trays for 

old-fashioned stainless steel ones, and 

wrap beeswax cloths around leftovers in 

the fridge. D 

Kay Ledger studied writing at UCSD and culinary 

arts at Grossmont College, while interning at a 

local jam kitchen. 


www.leucadiafarmersmarket.com 

Celebrating 40 

Years in Seafood 

Seafood Education 

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78% of Edible San Diego readers contact, visit 

and buy from our advertisers. Advertise in 

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Contact Katie Stokes 

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RESOURCES FOR ELIMINATING KITCHEN PLASTIC 

• Article : “UN Declares War on Ocean Plastic” 

www.unenvironment.org/news-and-stories/press-release/ 

un-declares-war-ocean-plastic 

• Article : “Even ‘BPA Free’ Plastics Leach Endocrine-Disrupting 

Chemicals” 

science.time.com/2011/03/08/study-even-bpa-free-plasticsleach-endrocrine-disrupting-chemicals/ 

• Blisshaus at www.blisshaus.com 

• ECOlunchbox at www.ecolunchboxes.com 

• Life Without Plastic at www.lifewithoutplastic.com 

• Muhs Home at www.muhshome.com 

• Weck at www.weckjars.com 


{The Good Earth} 

Spirulina, 

an Ancient Superfood 

By Nick Nigro and Bay Ewald 


Millions of years ago, before there 

were hundreds of thousands of 

land plants, there was green algae. One 

of the four types of algae, green algae is 

an aquatic organism that has the ability 

to conduct photosynthesis. After a rise in 

technology leading to the ability to map 

genetics with greater accuracy, scientists 

and researchers have discovered that even 

the land plants (trees, flowers, mosses) that 

we are dependent upon today originated 

from green algae. 

Algae is both crucial and critical to our 

very existence. And amidst this wide 

world of algae filled with 30,000 known 

species, there exists spirulina—a type of 

bacteria called cyanobacterium—or more 

commonly referred to as blue-green algae. 

It grows in both fresh water and salt water 

and is becoming increasingly regarded as 

a superfood plant source, chock-full of 

incredible proteins, minerals, antioxidants, 

and vitamins. 

History Behind the Ancient 

Superfood 

Like all superfoods, the production of 

nutrient-dense spirulina is rich with 

history. It’s one of our planet’s first forms 

of life and dates back to the Archean 

Eon of 3.5 billion years ago. Human 

consumption of algae goes back to 

indigenous Mesoamerican cultures and 

early African tribes, where it was found to 

be a main food source for the people. 

Spirulina became popularized again in 

the 1980s, when NASA brought forth the 

idea that it could be grown in space and 

consumed by astronauts. Today, of the 

many known species of algae, spirulina 

continues to make its indelible mark as 

one of the most widely studied of them all. 

And for good reason. 

Why Consume Spirulina 

Most plants have cell walls that cause 

many of their nutrients to be indigestible. 

Spirulina does not consist of these cell 

walls and therefore has the ability to be 

fully digested. This, in combination with 

its high amounts of condensed nutrients, 

makes it an incredible superfood for 

human consumption. 

Spirulina is about 65% complete protein 

with the remainder being packed full of 

antioxidants, essential omega-3 fatty acids, 

and other vitamins (like vitamins B1, B2, 

B3, E, and K, as well as manganese, iron 

and more). 

Studies have shown that spirulina 

can lower LDL cholesterol (as well as 

protect it from becoming oxidized) and 

triglyceride levels. Evidence indicates 

that it may have anti-cancer properties— 

particularly against oral cancer—and 

may also reduce blood pressure, improve 

muscle strength, help control blood 

sugar, and be effective against anemia and 

inflammation of the nasal airways. 

Typically, spirulina is consumed in powder 

or pill form. As a powder, it can be mixed 

with water or juice, put in smoothies, and 

added to soups. Keep in mind that it’s 

important to be careful when purchasing 

spirulina, as some wild-harvested algae 

carries with it a risk of contamination from 

toxic substances called microcystins. Opt for 

high-quality spirulina from a trusted brand. 

How It’s Grown 

In the wild, spirulina has grown in natural 

soda or alkaline lakes since ancient times. 

It’s an alkaliphile, meaning it thrives when 

growing in extremely high alkaline water 

(at pH levels of 10+). 

Though the idea of growing algae in your 

own home may at first seem like a far-flung 

science experiment, today a growing 

number of algae farmers are able to 

successfully produce algae with in-home 

growth tanks. If the pH is kept above 

10, a pure culture can be maintained 

with proper covering on the tank and by 

keeping hands sanitized before working 

with the algae. 

Spirulina can also be grown outdoors in 

open ponds, so long as there is continued 

pH testing to ensure that the level doesn’t 

drop. When spirulina is harvested and 

collected in its raw form, its consistency is 

thick like a paste. 

San Diego’s GoSpiral Farms 

Spirulina is among the most nutrient-dense 

foods on the planet when it’s consumed 

raw and living (as the process of drying 

and dehydrating is said to destroy much 

of its health benefits). Fresh spirulina has 

as much iron as spinach, more niacin than 

kale, more beta-carotene than carrots, and 

(like beef ) is a complete protein containing 

all nine essential amino acids. 

Luckily for San Diegans, our city is home 

to GoSpiral Farms, the only company in 

the state of California certified to produce 

raw spirulina as a food source (and the 

first in the nation). Spirulina farmer 

Paul Cathcart describes their spirulina as 

“unique” since it comes from the “only 

farm in the country growing spirulina as a 

food rather than a dietary supplement.” 

That means GoSpiral’s spirulina is actually 

considered a vegetable. Cathcart says that 

their closed growth system produces a 

pure and mild-tasting product that can be 

eaten by the spoonful or used creatively 

in condiments like salad dressing. You 

can purchase this form of small batch, 

craft-grown, 100% raw and unprocessed 

spirulina and directly support a local San 

Diego business at farmers’ markets in San 

Diego and Los Angeles, or on their website. 

When it comes to our local agriculture 

industry, spirulina carries with it an 

immense amount of potential. It’s a 

protein that needs less land and water 

to be produced than livestock—and it 

abounds in health benefits. D 

GoSpiral Farms 

Gospiralfarms.com 

Nick and Bay are writers, photographers, and 

founders of the artistic production company 

comewecreate. You can find their cookbook Living 

the Mediterranean Diet, in Barnes & Noble, Target, 

and independent bookstores internationally. Visit 

their website comewecreate.com or follow them on 

social media @comewecreate to see more. 


Your 

Food 

and the 

Farm Bill 

San Diego and the 2018 

farm bill: Why does it 

matter to our farms, 

farmers, and food access? 

By Sarah M. Shoffler & 

Ariel Hamburger 

Tourists flock to San Diego for our vast 

beaches and hoppy beer scene. But 

with more small farms and more organic 

farms (almost 350) than any other county 

in the U.S., San Diego County has more to 

offer than beer and waves. This is why the 

reauthorization of the Agricultural Act of 

2014, a.k.a. the farm bill, this year has our 

farming community on alert. 

“It’s bigger than just making sure our 

countrymen eat. It’s a national security 

issue,” says Stepheni Norton of Dickinson 

Farm, a small urban farm in south San 

Diego County. “We need to start to look 

at how we can put solutions in place that 

allow us to be sustainable as a country and 

that feed our communities.” 

What Is It? 

The farm bill, known by a variety of names, 

is arguably the most influential piece of 

legislation on agriculture in the United 

States. It is a “common-sense pairing of 

nutrition and agriculture priorities that 

has for nearly a century helped to unite 

urban and rural constituencies around our 

most basic commonality—the food we 

eat,” claims Slow Food USA, a nonprofit 

organization dedicated to a “good, clean, 

and fair food chain for all.” 

The first iteration of the legislation was 

introduced in 1933. Over the last 85 

years, it has transformed into an omnibus, 

multi-year law that governs, funds, and 

essentially dictates agricultural practices 

and the farming economy through what 

it does and does not fund. The California 

Department of Food and Agriculture states 

it like this: “Investment in agriculture is an 

investment in our nation’s future. Farm bill 

programs support farm competitiveness, 

help to revitalize rural communities, ensure 

affordable and healthy food to those that 

need it most, and promote conservation 

and environmental stewardship on 

working lands.” 

The farm bill has to be passed by both the 

House of Representatives and the Senate 


and is implemented by the United States 

Department of Agriculture (USDA). 

What’s In It? 

The farm bill authorizes about half a 

trillion dollars in mandatory funding for 

ag-related programming. The bill’s major 

areas of concern are included in its 15 

“titles” which are subject to change. The 

titles in the 2014 farm bill cover issues 

such as farm commodities, crop insurance, 

conservation, credit issues, anti-hunger, 

nutrition, rural economic development, 

private forestry programs, international 

food aid, and trade programs. 

A Local Impact—Keeping 

Farmers Farming 

“In San Diego, we see the farm bill as a 

way to keep farmers farming, not as the 

big bucket of cash for commodity crops 

that most people see it as,” explains Eric 

Larson, executive director of the San 

Diego County Farm Bureau, a nonprofit 

organization that advocates for local 

farmers. Commodity crops include wheat, 

corn, soybeans, peanuts, and rice, and 

San Diego farmers grow little to none of 

these. The strawberries, avocados, lemons, 

oranges, and tomatoes that we produce 

in abundance are all considered “specialty 

crops” under the farm bill. Today’s farm 

bill subsidizes those same commodity 

crops it began subsidizing in 1933. These 

also happen to be the basis for processed 

foods—the ones that, according to the 

USDA, we should eat the least of. And 

because our farmers don’t produce these 

crops, they get none of the 2014 farm bill’s 

$24 billion subsidy budget. 

San Diego farmers do, however, benefit 

from a variety of programs in the farm 

bill. “San Diego farmers get matching 

grants through the Environmental Quality 

Incentives Program (EQIP) for improving 

habitat, erosion protection, irrigation, and 

mulching to reduce water usage,” according 

to Larson. With our region expected 

to experience more frequent drought 

conditions only punctuated by periods of 

rain, water conservation is critical to our 

food security. This funding can also go 

towards reducing greenhouse gas emissions 

through projects such as carbon farming. 

Simply stated, carbon farming sequesters 

carbon from the air by laying rich compost 

on graze lands and allowing cattle to roam 

freely. In other words, the USDA funds 

farmers to revert to older agricultural 

methods to, hopefully, undo harm caused 

by modern agriculture. Locally, the Jena 

and Michael King Foundation funds 

Kevin Muno of Montado Farms in Santa 

Ysabel to explore this exact process. The 

work would be strengthened by expanding 

funding for EQIP in the 2018 farm bill, 

rather than have farmers like Muno rely 

on private funding through foundations. 

Identifying and implementing greenhouse 

gas-reducing farming methods is also 

paramount for the sustainability of any 

farming in San Diego. 

Moreover, maintaining access to funding 

that’s available to beginning farmers and 

ranchers is also important for our county 


“In San Diego, we see the farm bill as a way to keep farmers farming, 

not as the big bucket of cash for commodity crops that most people see it as.” 

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

because San Diego, like everywhere else, 

has an aging farming population. We need 

to grow young farmers. 

San Diego farmers also get funds to protect 

against exotic pests and diseases, like citrus 

greening. As there is no cure once a tree 

is infected, the citrus greening disease has 

wreaked havoc on Florida’s citrus industry 

for 20 years causing a 70% decline in their 

citrus production. “San Diego doesn’t yet 

have citrus greening, but we do have the 

insect that carries it and the disease has 

been found in California,” Larson says. 

Funding to protect against the spread to 

local crops is vital, given the quantity of 

citrus San Diego County produces. Finally, 

the farm bill provides our farmers with 

funding to help with the cost of organic 

certification. With the highest number of 

organic farms of any county, San Diego 

particularly benefits from this program. 

The Future of Farming 

The vast array of issues the farm bill covers 

encourages bipartisanship and unlikely 

allies. Policymakers representing urban 

communities and rural parts of the country 

work together to ensure both groups’ needs 

are met by this legislation. 

Yet, Congress has not completed a farm 

bill on time since 1990. And if the activities 

(or lack thereof ) of this Congress are any 

indication, passing the 2018 farm bill will 

not be an easy or timely task. Because of these 

inevitable complications, some policymakers 

have proposed other agriculture-related 

legislation that would mandate funding to 

programs that are in the current farm bill but 

may be on the chopping block. 

According to Daniel Sumner, director of 

the UC Agricultural Issues Center, “Every 

region or set of crops can list places that 

deserve an infusion of federal support.” 

Indeed, Slow Food USA calls for “no cut 

to overall farm bill funding, restoration 

of conservation funding, and, of critical 

importance, no cut to anti-hunger funding 

and programs.” 

Among the new proposals is the Organic 

Agriculture Research Act of 2017, which 

aims to increase funding for the USDA’s 

organic research program. Additionally, 

the Urban Agriculture Act of 2016 was 

proposed to establish an Office of Urban 

Agriculture and make urban agriculture 

eligible to receive funding from various 

USDA programs. 

In San Diego County, the introduction 

of these bills is particularly exciting. The 

Organic Agriculture Research Act could 

directly affect our many local organic 

farmers through applied research to 

improve farm productivity and efficiency, 

and thus profitability. Sixty-eight percent 

of our farms are between one and nine 

acres (i.e. are “small farms”), and many 

of these farms are also located in urban 

environments and would benefit greatly 

from the proposals under the Urban 

Agriculture Act. However, urban and 

small farms aren’t eligible for much of 

the current legislation’s funding, as it’s 

aimed at larger farms that typically grow 


commodity crops. “San Diego can’t keep saying we have the 

highest per capita of small farms in the country, but not focus 

on the smaller guys. You can’t use data only when it suits you,” 

explains Norton. She’s enthusiastic about the potential for 

components of the Urban Agriculture Act to be included 

in the 2018 farm bill, and is concerned that continuing to 

exclude small farms like hers will hurt the local economy and 

the business of farming. 

Keep an Eye on This 

While known for our beaches and our beer, San Diego is 

also a prolific food-producing county. Maintaining funds for 

programs, supporting our small, urban, and organic farmers, 

and reconnecting nutrition to farming (that’s a whole other 

story) are all critical to our region. As San Diegans we can 

contact the House and Senate committees responsible for 

drafting the legislation and encourage our representatives to 

get on that committee. Our farming community has a lot to 

gain or lose by participating. D 

Sarah M. Shoffler is a seafood enthusiast, foodie philosopher, board 

member of Slow Food Urban San Diego, and a fishery biologist. On 

Saturdays you can usually find her at the fish market eyeing the week’s 

catch or surfing the Shores. 

YourOrganic 

headquarters 

Join our garden club for articles, tips, 

how-to’s, workshops, and more! 

grangettosgardenclub.com 

For locations and hours, visit 

grangettos.com 

Local • Organic • Fresh • Prepared Foods 

TH 

65 

1952 - 2017 

Voted #1 Best Organic Food Choice 

Ramona Sentinel’s 2017 Best of Ramona Reader’s Poll 

Mon-Fri 8-7:30 • Sat & Sun 8-6 • 325 6th Street, Ramona 

Ariel Hamburger is a food equity specialist with the County of San 

Diego’s Health and Human Services Agency where she works to create 

a more equitable food system for all San Diego residents. Ariel has been 

instrumental in the county’s Live Well San Diego Food System Initiative 

and co-chairs the San Diego Food System Alliance’s Healthy Food Access 

Working Group. Ariel sees improvements to the food system and built 

environment as a proxy of social justice. 

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Globally 

Local 

By Maria Hesse & Katie Stokes 

The Business Alliance for Local Living Economies 

(BALLE) says that “localism is ultimately about building 

communities that are healthy, equitable, and regenerative.” 

The sentiments of localism are embedded in our pages, along 

with those of over 90 Edible Communities publications 

across North America, and promoted by advocates for our 

local food system. But in the midst of a new level of social 

awareness, this niche bubble of local food activism might be 

starting to feel a little like food supremacy. 

While some foodie purists have the best intentions, there is a 

challenge in balancing their knowledge and ability to pay with 

the reality of San Diego County, where one in six residents 

face food insecurity. “Healthy, equitable, and regenerative” 

communities means that while it might be ideal for everyone 

to buy locally grown, organic produce in season, we can affirm 

positive choices when people purchase and eat fresh vegetables 

and wholesome foods, wherever they shop. 

Stone Brewing 

Headquarters: Escondido 

Year established: 1996 

Global locations: Richmond, Virginia; Berlin, Germany 

Products: Craft beer, food service 

Background: Founded by Greg Koch and Steve Wagner, Stone 

Brewing is the ninth-largest craft brewer in the world and has 

been involved in the International Slow Food Movement since 

2000. The gargoyle in the logo wards off cheap ingredients, 

pasteurization, and chemical additives. 

Things they are doing right: Stone Bistros use in-season, locally 

grown, organic small-farm produce and 100% naturally raised 

meats. The award-winning gardens at World Bistro & Gardens 

offers a Meatless Monday menu complete with the Impossible 

Burger. Last year’s Full Circle Pale Ale was made with 100% 

recycled wastewater, a limited edition brew made in partnership 

with the City of San Diego to support the Pure Water Initiative, 

proving that purified water is good for everyday use. Stone further 

demonstrates social responsibility by raising money for California’s 

2017 fire victims and Puerto Rico’s residents in the aftermath of 

Hurricane Maria. And, they support small and startup brewers 

with a $100 million “True Craft” brewery angel investment fund. 

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

among many. 

If we’re talking about sustainability, we’re going to have to 

slow down, sit down, and discuss what makes sense for us all 

individually, for our families, communities and beyond. Big 

box retailers might look like the enemy, but they offer scale 

to both producers and shoppers. Medium-sized chains and 

hyper-local businesses offer different advantages. If our food 

system is like an ecosystem, this diversity brings resilience 

and opportunity. Here in San Diego County, our local-global 

conversation needs to include some big players who have not 

only chosen to base their global operations here, but exemplify 

some downright awesome sustainability practices. D 

Maria Hesse, managing editor, is a food and lifestyle designer, amateur 

pug photographer at pugsmutt.com, and coauthor of The Intentionalist 

Cooks! Follow along on Instagram @mariafromedible. 

Katie Stokes is publisher of Edible San Diego. She led two educational 

nonprofits in Escondido over almost 20 years and has volunteered on 

several Boards of Directors. Her MA in Geography and her passion for 

travel, culture, and family inform her current work with Edible San Diego. 


Dr. Bronner’s 

Headquarters: Vista 


Global locations: Serendipol (co-brand) Sri Lanka; 

Dr. Bronner’s Germany 

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

Background: The world renowned maker of pure-castile soap 

products is currently run by brothers David Bronner and Michael 

Bronner, CEO (Cosmic Engagement Officer) and president 

respectively, and grandsons of founder and third-generation soap 

maker Emanuel Bronner. Dr. Bronner’s became Fair Trade certified 

in 2007 and is the largest personal care product company certified 

organic by the USDA. 

Things they are doing right: In 2016 the company contributed 

40.9% of profit before taxes to support regenerative agriculture, 

hemp and drug policy reform, wage equality, fair trade, Fair 

Pay Today, youth and community services, and more. Locally, 

they have been contributing to the Boys and Girls Club of San 

Diego for over 22 years, and they support other community 

organizations like the 100 Wave Challenge and the Oceanside 

Autism Center. A ribbon-cutting ceremony in September 2017 

at the Vista soap factory celebrated a 356-kilowatt solar power 

system that meets half of the facility’s electricity needs and features 

drought tolerant landscaping, complete with bio swells that will 

save over 600,000 gallons of water annually. 

Bumble Bee Seafoods 

Headquarters: San Diego 


Global locations: Cape May, New Jersey; New Brunswick, 

Canada; Bangkok, Thailand 

Products: Shelf-stable seafood 

Background: Bumble Bee Seafoods was founded in 1899 by seven 

canners in Astoria, Oregon, who began processing and canning 

salmon. They established the Harbor Industry Cannery in San 

Diego in 1977. Although canning now takes place in Los Angeles, 

Bumble Bee’s headquarters are located in the East Village, sharing 

an entrance with Petco Park. 

Things they are doing right: Bumble Bee’s stylish downtown 

headquarters may have been awarded LEED Silver certification 

for clever design that incorporates repurposed fishing gear, but it’s 

their impressive conservation efforts that have caught our attention. 

Bumble Bee is so committed to sustainably managing major 

fisheries, they founded the International Seafood Sustainability 

Foundation in 2009, comprised of 75% of the world’s shelf-stable 

seafood corporations, scientists, and the World Wildlife Fund. In 

2016, they also joined the Seafood Task Force, an organization 

focused on providing supply chain oversight, addressing social issues 

such as human trafficking and slavery, and environmental issues such 

as overfishing. Bumble Bee’s products also come with a traceability 

feature—a Trace Your Can code printed on products. Entering your 

can’s code on the company’s website will tell you what kind of fish is 

in the can, the fishery location, harvest and vessel info, where the fish 

was processed, and where it was canned. While you may not find 

tuna from American flagged vessels in their cans, this new level of 

transparency is commendable. 


More Veg, Less Meat — 


For the Planet 

Story and photos by Erin Jackson 

According to a Harris Poll published 

by Vegetarian Times, 3.2% of U.S. 

adults follow a vegetarian-based diet and 

approximately 0.5% are vegan. For the 

96.3% of us who want to do better by the 

planet (but can’t face an eternity without 

bacon cheeseburgers or chocolate lava 

cakes), there’s reducetarianism. 

Good news: You don’t have to give up any 

of your favorite foods. Reducetarianism isn’t 

an all-or-nothing mindset—it’s mindful 

meat eating, or vegetarianism in moderation 

where you make your own rules. 

The term “reducetarian” was coined 

by Brian Kateman, a recycling and 

composting advocate who learned reducing 

meat consumption is the best way to help 

the environment. Kateman founded the 

Reducetarian Foundation, which recently 

published The Reducetarian Solution, a 

book of original essays from influential 

thinkers on the subject. 

The benefits of deliberately reducing meat 

consumption are numerous, including 

health benefits (reduced risk of obesity, 

heart disease, and stroke), financial benefits 

(less meat typically means lower grocery 

bills), and environmental benefits, namely 

reducing the impact of the meat industry, 

which creates half of all greenhouse gases 

and uses one-third of the world’s fresh water. 

Here are a few tips for becoming a 

successful reducetarian: 

Portion Size 

The founding principle of reducetarianism 

is to eat less meat—including less meals 

that contain meat, and smaller portions 

of meat in the ones that do. Try swapping 

half of the chicken in a pasta dish with 

mushrooms, or bulking up a burger patty 

with shredded zucchini. 

Say Yes to Indulgent 

Veggie Dishes 

If you’re foregoing meat for dinner, it 

makes sense to transfer the calories you’ll 

save on a slab of steak to a flavor-packed 

vegetable dish like potatoes au gratin, 

roasted Brussels sprouts drizzled with 

pomegranate molasses, or sweet potato 

casserole shellacked with toasted pecans. 

For best results, master a few recipes with 

locally sourced, seasonal produce. 

Make Meat a Treat 

When you eat meat, make it count. Fast 

food and other convenience products 

aren’t worthy. Instead, visit a local butcher 

or shop at the farmers’ market. 

Designate One Meat Meal 

per Day and One Vegan Day 

per Week 

The first part is easy: Eat meat for lunch 

or dinner, but not both. The second part 

might be a little more difficult, since most 

recipes contain animal products. Luckily, 

San Diego’s vegan dining scene has never 

been better, with options like Kindred 

(South Park), Grains (University Heights), 

Flower Child (Del Mar), and Anthem 

Vegan’s new location in North Park. These 

spots, and others, deserve the support of 

the masses so they can continue to delight 

the (relatively) few vegan diners. 

Explore International Cuisines 

Several global cuisines (like Thai, Middle 

Eastern, and Indian) cast meat in more of 

a supporting role, if it’s present at all. With 

worthy substitutes like fried tofu, falafel, 

and paneer, you won’t miss meat one bit. 

Get Creative with Cauliflower 

Cauliflower is one of the most versatile 

players in the vegetable kingdom. You 

can transform it into a pizza crust, broil 

it in the oven like a steak, bake it into 

biscuits, or chop it super fine and make 

tabouleh! D 

Erin Jackson is a food writer and photographer 

who has been on a mission to discover the best 

chefs and restaurants in San Diego since 2010. She 

is also the founder of Friendly Feast, a nonprofit 

organization that produces food and drink events 

to benefit the local community. 

Recipe for cauliflower tabouleh, courtesy 

of BIGA, on page 28. ☛ 


Cauliflower Tabouleh and 

Butter Lettuce 

“We are lucky enough to have wonderful 

cauliflower year-round in Southern California, 

which is why I like to use it in this raw, vegan 

dish. The pomegranate is easily substituted 

with other acidic ingredients, such as sliced 

kumquats, apples, or kiwi.”— BIGA chef de 

cuisine Chris Osborne 

Serves 6–8 

1 head cauliflower, separated into florets 

(preferably yellow but white will work) 

1 bunch parsley, stems removed and leaves 


1 bunch cilantro, stems removed and leaves 


1 cup pomegranate seeds 

1 cup sliced almonds 

1 cup lemon juice 

1 cup extra virgin olive oil (see note below) 

Salt and pepper to taste 

2 heads butter lettuce 

Pulse cauliflower florets in a food processor 

until pieces are about the size of couscous and 

set aside in a large bowl. Add chopped herbs, 

pomegranate, almonds, and lemon juice and 

gently toss. 

Continue to mix ingredients while slowly 

adding the olive oil. Season with salt and 

pepper to taste and refrigerate for one hour. 

Separate and wash the leaves of the butter 

lettuce. Spoon cold tabouleh into lettuce cups 

and enjoy! 

Chef ’s tip: Use the best olive oil you can find 

in this recipe. A high-quality variety with a 

grassy flavor made from Taggiasca olives is 

recommended. 


A GOOD RULE OF 

(GREEN) THUMB 

Plant seeds at a 

depth of 2–3 times 

the width of the seed. 

Tiny seeds can be 

sprinkled on top 

of the soil. 

Growing your own vegetables 

from seeds can be as satisfying as 

it is delicious. It’s not as difficult as 

you may think—but it does require some 

planning. Choose your seeds based on what you 

like to eat, and be sure to follow the directions on the 

packet. Some should be soaked, scratched or chilled 

before planting, so read before you seed! 

Some seeds can be direct sown, which means 

they are planted directly in the garden, 

and more delicate varieties can be 

started indoors before the weather 

warms up. Check the directions on 

your seed packet, as some plants 

don’t like to be disturbed once they 

are planted, while some are much 

more amenable to being relocated. 

by Bambi Edlund 

bambiedlund.com 

Get in the 

ZONE 

Be sure to select 

seeds that prefer 

your climate. 

Hardiness zones 

are based on the 

average monthly 

temperature in each 

area. Seed packets 

will specify which 

zone the plants will 

be hardiest in, so 

select those best 

suited to your area. 

PEAT 

POTS 

can be planted 

directly into the 

garden, causing far 

less shock to the 

tender seedlings. 

SOW EARLY 

These seeds can be planted directly into 

the ground, even before the last frost. 

beets • carrots • turnips 

radishes • lettuce • peas 

SOW POST-FROST 

After all danger of frost has passed, these 

seeds can be direct sown in your garden. 

beans • corn • cucumbers 

pumpkins & squash • Swiss chard 

START INSIDE 

Check the best planting dates before 

you start seeds indoors, and be sure 

not to plant them too early! Most 

vegetables can be planted about 6 

weeks before the last frost. 

artichokes • broccoli 

Brussels sprouts • cabbage 

cauliflower • eggplant 

leeks • onions • tomatoes 

Store seeds 

in an airtight 

container in a 

cool, dark spot. 

small 

spaces 

You can 

still have a 

productive 

garden in a 

small area, by 

selecting plants 

that grow up 

and not out, like 

beans, tomatoes, 

peas and 

cucumbers. 


ReFind Kitchens 

By Caron Golden 

If you’re a home renovation TV junkie 

(think Fixer Upper, Property Brothers, 

or House Hunters Renovation), you know 

the story line. After a grueling search, 

the enthusiastic homebuyers finally find 

their gem in the rough, but invariably the 

kitchen and bathrooms need “updating.” 

Then out come the sledgehammers, and 

sometimes the homeowners get to have the 

fun of launching the first blows, crushing 

cabinets and vanities to smithereens—and 

the remnants are hauled to the overflowing 

dumpster outside. 

Certainly there are old, damaged 

furnishings that deserve burial, but more 

often it’s a matter of taste, and perfectly 

good materials end up in our waste stream. 

Sometimes better than perfectly good— 

like in La Jolla or Rancho Santa Fe homes 

with gorgeous interiors that an owner 

wants to remodel. What can happen to the 

now-rejected furnishings? 

Photo courtesy of ReFind Kitchens 

That’s where ReFind Kitchens has found 

its niche. David Berens and his mom, 

Juliann, launched what is essentially a 

sustainable social enterprise in June 2016. 

They find used or showroom kitchen 

cabinets, sinks, countertops, bathroom 

vanities, and other kitchen and bath 

materials, deconstruct them from their 

source, spruce them up if necessary, and 

resell them to homeowners. Juliann 

Berens, an NCIDQ-certified interior 

designer who owned a green design firm 

in Tucson, offers design services to help 

buyers reconfigure the materials and 

create stunning, user-friendly spaces. And 

the duo, who settled in San Diego to be 

with family, offers construction plans and 

drawings, and project management. 

“We work with sustainably sourced 

material to create zero-waste design,” 

David Berens explains. 

Indeed, the beauty of this business is that 

what they salvage avoids going to the 

dump or any other solid waste stream, 

donors get a tax deduction via a free IRSapproved 

appraisal coordinated by ReFind 

Kitchens, and buyers can enjoy well-built, 

high-end materials for the cost equivalent 

of shopping at IKEA. The company also 

donates about 20% of sales to the ReUse 

People of America organization to fund 

more deconstruction. Salvaged building 

materials supply development in lowincome 

communities and support industry 

job training. 

Top: David and Juliann Berens. 

Bottom: Rendered design for kitchen using 

rescued cabinets. 

“We work with sustainably sourced 

material to create zero-waste 

design.” ~David Berens 



I walked into their Miramar-area 

showroom and found furnishings that, to 

me, were surprisingly well made. But the 

point was I shouldn’t have been surprised. 

David Berens is discerning about what he 

takes. For instance, just to the left of the 

entrance was an enormous vanity with 

an ebony finish topped by pink and red 

marble. When I remarked on it, he showed 

off its features. The entire piece was crafted 

from solid alder wood. The joints were 

dovetailed and all the doors and drawers 

had dust sealers. The ebony finish was 

custom satin with a UV-protective glaze 

to prevent fading or discoloration from 

sun exposure. It turns out the piece, built 

by William Ohs, a Denver cabinetmaker 

who is a pioneer in precision casework 

construction, came from a showroom 

simply because it was changing out 

offerings for a new season. 

David Berens, 26, has always been 

interested in environmental sustainability, 

dating back to a fifth-grade project when 

he created a souped-up 

recycling bin. While studying 

economics at George Mason 

University, he received a 

Fulbright Scholarship that 

took him to Uruguay for a year 

to teach environmental science 

to mostly middle school kids. 

He returned to the States and 

worked on a farm in Northern 

California before realizing 

production farming wasn’t for 

him. While trying to figure 

out his next step, he became a 

handyman in San Francisco. It 

was there that he read a New 

York Times piece about green 

demolition and it inspired him 

to research similar businesses 

on the West Coast. 

“There weren’t any,” he says. 

“So I pitched the idea to my 

mom and she liked it. There 

are a few deconstruction 

companies in the Bay Area, but 

they’re different from how we 

do it. No one was doing 

small projects like kitchens 

“In the last year we have diverted 

an estimated 20,000 pounds 

of cabinetry, 8,000 pounds of 

appliances, and over 4,300 pounds 

of natural and engineered stone.” 

~David Berens 

and bathrooms. And no one was taking 

care in how they did the deconstruction. 

Contractors have to have a reason to care 

so that what ends up on the curb isn’t 

dinged or broken.” 

It isn’t all furniture either. David Berens 

showed me a 1989 36-inch, six-burner 

Wolf stove in the back of their offices that 

he is joyfully refurbishing. And it also isn’t 

all wood furnishings—a 1957 modular 

metal Youngstown cabinet he found 

in a hideous yellow is being restored to 

white and pink for a Palm Springs client 

renovating a mid-century modern home. 


David Berens supervises the deconstruction 

and wrap packing. Once the pieces get back 

to their offices, the fun begins. Often it’s 

not a single piece, like the Ohs vanity—it’s a 

whole kitchen with multiple boxes. At that 

point, with their network of contractors 

and designers, and their involvement with 

the American Society of Interior Designers 

(ASID), they get potential customers who 

Juliann Berens works with. 

Recently a woman living in a small condo 

in Point Loma came to them wanting to 

renovate her kitchen. ReFind Kitchens had 

stylish white cabinetry that the customer 

liked but thought would be too large for 

her tiny space. Juliann Berens was able to 

reconfigure the boxes so that they could all 

be incorporated—and be both aesthetically 

pleasing and user-friendly. If there’s a 

situation in which there are leftover pieces, 

they’re donated and the buyer gets a tax 

deduction. “It’s like working with Legos or 

Tetris,” she says. “It’s fun.” 

How much of an impact is 

the business making on the 

environment? “In the last year 

we have diverted an estimated 

20,000 pounds of cabinetry, 

8,000 pounds of appliances, and 

over 4,300 pounds of natural 

and engineered stone,” David 

Berens says. 

“It’s a win for everyone,” 

he adds. “The donors and 

buyers benefit. So does the 

environment. And design. 

We take materials that would 

otherwise be destroyed and 

thrown away and keep design 

and craft alive.” D 

refindkitchens.com 

Award-winning freelance writer 

Caron Golden is the author of the 

blog San Diego Foodstuff. She 

appears frequently on radio, and 

has contributed to Saveur, Sunset, 

Culinate, Riviera, San Diego Union 

Tribune, Los Angeles Times, and 

many other publications. 

Remodeled bathroom using 

repurposed vanity. 


{Day Tripper} 

Vista: An Under-the-Radar 

Kinda Town 

By Cynthia Dial 

FALLBROOK 

RIVERSIDE COUNTY 

& TEMECULA 

Next time you’re cruising Highway 78 

between Oceanside and Escondido, 

stop in Vista and stay a while. Little known 

to many San Diego County residents, yet 

much beloved by its more than 100,000 

citizens, this incorporated city—only 

seven miles from the sea and boasting a 

Mediterranean-like climate—is home to a 

variety of attractions. 

As one might expect from a township 

whose official flower is a lilac, bird is a 

hummingbird, and tree is a palm, Vista’s 

history is somewhat romantic. It begins 

with the Luiseño Indians, the original 

inhabitants, followed by the 1798 

founding of the San Luis Rey Mission, 

and continues to the Hispanic era and the 

Mexican government’s land-grant ranchos. 

Today, Rancho Buena Vista Adobe and 

Rancho Guajome still stand and are 

cherished examples of this historic walk 

back in time. So, allow me to introduce 

you to Vista in 2018. 

Rendezvous With Ranchos 

Though ensconced in a tiny enclave 

surrounded by the activity of a bustling 

suburb, a short stroll along a brick 

walkway leads to the serenity and 

charm of the fabled days of the Rancho 

Buena Vista Adobe—“the birthplace 

of Vista.” A hitching post, a colorful 

mosaic, and a gnarled California pepper 

tree signal your arrival to the hacienda 

estate, whose previous owners include 

a Hollywood film producer and his 

silent-screen star wife, as well as a 

private in the U.S. Calvary. 

Surrounded by a bit more land, it’s 

not difficult to imagine the lifestyle 

and happenings of the twenty-room 

adobe rancho house, Rancho Guajome 

(pronounced “Wah-hoe-meh”), in its 

heyday—from elaborate fiestas to spirited 

OCEANSIDE 

* NOT TO SCALE 

ENCINITAS 

CARLSBAD 

LA JOLLA 

I-5 

POINT 

LOMA 

CORONADO 

76 

DEL MAR 

IMPERIAL 

BEACH 

VISTA 

SAN 

78 MARCOS 

RANCHO 

SANTA FE 

805 

52 

56 

MIRA MESA 

163 

PALA 

ESCONDIDO 

15 

POWAY 

KEARNY 

MESA 

LA MESA 

94 

125 

DOWNTOWN 

54 

VALLEY 

CENTER 

RANCHO 

BERNARDO 

CHULA VISTA 

The courtyard at the Rancho Buena Vista Adobe. 

SANTEE 

EL CAJON 

I-8 

ANZA-BORREGO 

DESERT STATE PARK 

RAMONA 

79 

JULIAN 

LAKESIDE 

DESCANSO 

CAMPO 

Photo courtesy of Rancho Buena Vista Adobe 


odeos. Known for its Anglo-Hispanic 

architecture, it has been recognized as a 

National Historic Landmark. 

Shop, Eat, and Drink 

In the shopping arena, a standout for its 

uniqueness is Apothecary Off Main, whose 

owner Traci Lawson seeks out products 

(preferably local) that are not found 

elsewhere. “I try to find items no one else 

carries, and when they do, I move on,” 

explains the homegrown Vista resident. 

A food aficionado as well, Lawson 

recommends the sweet potato pancakes at 

Curbside Cafe; buffalo chicken nachos at 

508 Tavern; Partake Gastropub for “the best 

hamburger in North County—no, make 

that San Diego County”; URBN Coal Fired 

Pizza for the only pizza this non-pizza lover 

eats; and Flying Pig Pub & Kitchen for its 

prime-time atmosphere and everything pork. 

Add to the lineup 15 breweries, one 

meadery, one winery, and San Diego 

County’s oldest farmers’ market and Vista’s 

food and beverage scene is deliciously 

complete. Open every Saturday from 8 am to 

1 pm, rain or shine, the market is known for 

such local produce as artichokes in winter, 

Asian pears in the fall, and boysenberries 

every summer. The market also features 

handicrafts, a gardener’s market, and 

food vendors serving up specialties such 

as stuffed hash browns and Belgian fries 

(accompanied by mayo, of course). Its 

mission: “To create a place where, whenever 

possible, you can buy food from the person 

that grew, caught, made, collected, or 

otherwise fostered its creation.” 

Break a Leg 

Though it’s not Broadway and it’s not 

even Off Broadway, this place is not to be 

missed. Imagine sitting on a lawn under 

the stars and watching a performance of 

“Mamma Mia!” or “Chicago”—this is a 

night at Vista’s Moonlight Amphitheatre. 

The perfect complement to this open-air 

venue is the AVO Playhouse, a little theater 

known for its big productions. Located on 

the city’s historic Main Street, it’s housed in 

the town’s former movie theater and projects 

a back-in-the-day vibe expected of a place 

featuring an old marquee above its entrance. 

Top to bottom: Small batch, hand-crafted products at Apothecary Off Main; fresh open-face 

sandwich at 508 Tavern; coal-fired pizza at URBN. 





Nature Calls 

Located near the Moonlight Amphitheatre is a 

completely different outdoor experience found within 

the many acres of the Alta Vista Botanical Gardens. 

Attracting hikers, walkers (dogs welcome too), and 

lovers of nature, a stop at the covered picnic table near 

the entrance that oversees the sprawling grounds is a 

must for everyone. The goal of this land, known for its 

art installations, butterflies, and assorted trails, is “to 

bring together people, nature, and art.” 

A Museum and a Memorial 

Located at the end of a dirt road is the Antique Gas & 

Steam Engine Museum. Known for a bevy of treasures 

including operational steam engines, antique gas 

and diesel tractors, and a vintage Firestone sign, it is 

also noted for its annual events, such as a Civil War 

reenactment each March. 

Commemorating another time and another war is the 

Veterans Memorial Park, which opened on April 24, 

2016, in honor of Marine Pvt. Ernie Pinamonti who 

was killed in Vietnam. The poignant centerpiece of 

this one-acre park is a bronze sculpture of Pinamonti 

reading a letter, and embedded in the walkway leading 

to the statue are letters to and from Pinamonti—the 

last one referring to his death (tip: bring tissues). 

Photo by Danny Padila 

All Things Equal 

While San Diego County is a mosaic of 

municipalities—all different, all special—just one visit 

to this North County town reveals that the “V” in 

Vista stands for variety. So go, go now. D 

Cynthia Dial is a journalist and 

admitted addict—a travel addict— 

who travels the world in search of 

a good story. But when she returns 

home, it’s to Southern California. 

“I’d love to say I relax when I’m off 

the road, but in truth I don’t. After 

all, I live in an area that rivals any 

international destination,” says 

Cynthia. Her travels are chronicled 

on travelwritingbycynthiadial.com. 

Photo courtesy of Moonlight Amphitheatre 

Top to bottom: 

Dessert at the Flying Pig; 

Moonlight Amphitheatre 


Loving Vegetables Season by Season 

{Edible Reads} 

Pascale Beale’s latest culinary treat, 

Les Légumes: Vegetable Recipes 

from the Market Table (the third in the 

Market Table series), revels in cooking 

with vegetables throughout the seasons. 

Grouped by key ingredients in 12 chapters, 

with stunning full-page photos of every 

recipe, delightful anecdotes, practical tips, 

and uncomplicated recipes that work every 

time, Les Légumes transforms vegetable 

dishes into the highlight of any meal. 

The book is a compendium of more than 

100 healthy, tempting plant-based dishes, 

brimming with vibrant hues, innovative 

ingredients, and creative flavor combinations, 

from the simple yet striking tomato-avocado 

flowers, an ethereal zucchini cappuccino, 

and a sublimely fresh fennel salad with Asian 

pears, to flavor-packed main courses such as 

a fragrant eggplant curry with caramelized 

onions and tomatoes, a mouth-watering 

asparagus and mushroom quiche, or a showstopping 

spring pea, fava bean, and roasted 

tomato tart. 

In Les Légumes, the author’s recipes were 

inspired by, amongst other things, a 

documentary on Louis Comfort Tiffany, 

discovering fresh buffalo mozzarella in 

Venice, munching on raw asparagus in 

a friend’s garden, childhood adventures 

in the kitchen with her grandmother, 

and, of course, the food she finds every 

week at local farmers’ markets, be it 

in London, France, or California, the 

places she calls home. Her passion 

for creating fresh and lively dishes is 

evident in the mouth-watering array 

of appetizers, soups, salads, and main 

courses that make up this book. 

Highlighting the flavor, textures, and colors 

of over 40 different vegetables, Les Légumes 

is the vegetable cookbook that celebrates 

eating seasonally with spectacular and 

creative savory dishes. D 

Photo by Media 27 

Daikon, Watermelon Radish, and Beets 

with Nut Mustard Vinaigrette 

Serves 8 people 

For the salad: 

1 small daikon radish—peeled and 

very thinly sliced on a mandolin 

1 watermelon radish—peeled and 


1 raw Chioggia beet—peeled and 


1 raw yellow beet—peeled and 


1 small head red radicchio— 

leaves separated 

¼ cup pistachios 

¼ cup pine nuts 

On a large platter, arrange the 

daikon and beet slices and the 

radicchio leaves in an attractive 

manner, interspersing the 

different varieties and colors. 

Dry roast the pistachios and 

pine nuts in a small pan over 

low heat until they release their 

aroma. Immediately scatter the 

warm nuts over the vegetables. 

In a small bowl, whisk together 

the vinaigrette ingredients to 

form an emulsion. Pour the 

vinaigrette over the vegetables 

and serve. 

For the vinaigrette: 

1 heaping tablespoon nut mustard 

¼ cup extra virgin olive oil 

Juice of 1 lemon 

1 tablespoon finely chopped chives 

Photo by Media 27 


{Time Machine} 

Highly 

Edible 

By Wendy Lemlin 

First, a disclaimer. “Adult use” (i.e. recreational) marijuana became legal in California on 

January 1, 2018. Along with legalization came 278 pages of regulations for growing, producing, 

selling, and consuming cannabis in California. Lawyers for, and participants in, the marijuana 

industry have been working to decipher and comply with these rules, which may seem to 

contradict each other as well as previous regulations for medical marijuana. The article you are 

now reading was researched in December 2017 and written in the first few days of January 2018. 

By the time you read this, the marketplace may be very different, as real-world application leads 

to clarification and adjustment to laws and regulations. 

The future has arrived. When you first 

walk into one of the newly legalized 

adult-use dispensaries, you might feel like 

the proverbial kid in a candy store. Literally. 

Lining the shelves are a vast array of 

cannabis-infused edible products 

ranging from chocolate 

bars and candy to 

bags of popcorn and 

bottles of soda, along 

with packages of 

“flower” and various 

smoking and vaping 

paraphernalia. For 

those who prefer to eat 

rather than smoke, there’s no 

shortage of munchables almost 

certain to give you the munchies. 

All edibles aren’t created equal, however. As 

with any other food, the quality and level of 

sustainability in production varies greatly, 

not only in the ingredients, but in the purity 

of the cannabis source itself. These days, 

retail edibles are produced from oils and 

extracts distilled from marijuana—gone are 

the days when dispensaries sold treats made 

with ground weed or infused butter of 

questionable potency. The best edibles are 

produced with oils that go through double 

or triple distillation to remove pesticide 

residues and provide a safer, purer product 

with verifiable dosage. 

Local edible business Dr. Raw Organics has 

been crafting such goodies as hard candies, 

cookies, tinctures, and the like with 100% 

organic, non-GMO ingredients since 2014. 

Three of their products are also vegan and 

gluten-free. The company has partnered 

with an extraction company to produce 

a clear cannabis oil so pure that all traces 

of pesticides have been removed, along 

with any unpleasant taste, according to 

co-founder Kyle Dukes. The oil is doubly 

tested by certified labs, and it then becomes 

the active ingredient in the 4–5,000 

edibles Dr. Raw produces a month. One 

of their most popular selections prior to 

January was a brownie containing 500mg 

of THC—an effective dose for sufferers of 

debilitating pain, cancer, or seizures. Under 

the new regulations, however, that product 

and many other favorites cannot be sold to 

recreational users in California. 

The new laws stipulate that no adult-use 

package can contain more than 100mg 

of THC (the psychoactive chemical 

in cannabis), and the product must be 

divided into doses not to exceed 10mg. 

For medical patients, the overall amount 

of THC in a package can exceed 100mg, 

but must still be clearly divided into 

doses not to exceed 10mg. So, for medical 

patients, a brownie containing 500mg of 

THC is not allowed, but a chocolate bar 

containing 200mg that is scored into 20 

doses of 10mg each is acceptable. 

To put that into perspective, consumers 

wishing to microdose, or experience very 

mild effects equal to enjoying a beer or a 

glass of wine, typically find a dosage between 

5–10mg to be sufficient, while 20–30mg 

will generally give a decent buzz; those using 

cannabis to control pain or treat the effects 

of such illnesses as cancer, chronic pain, or 

seizures require much higher doses. 

Consequently, edible producers and 

retail shops have been scrambling to 

remanufacture and repackage their 

products. Although the regulations 

technically took effect January 1, it seems 

that there will be a “sunset” period until 

July 1 for all segments of the supply chain 

to achieve compliance. 


B-Edibles founder Vanessa Corrales began 

creating cannabis-infused organic cotton 

candy for events and parties about a year 

ago. But because of the need to precisely 

control the dosage and packaging to 

comply with the new regulations, she 

changed her product line to infused sugar 

cubes and packets. The cannabis oil in 

her sugar is made from a CO2 extraction 

process for increased purity, rather than 

a more common solvent-based method, 

and the oil is then lab tested before being 

infused into the sugar. The finished 

product is tested again, using two different 

labs for exact results. With a food and 

beverage background, the San Diegan 

has worked with a number of area chefs 

to develop recipes using her sugars, and 

many of those dishes have been featured at 

cannabis-infused pop-up dinners hosted 

by the Closed Door Supper Club. 

Kiva Confections, based in Los Angeles 

and a major player in the edibles industry, 

is known for such popular goodies 

as chocolate-covered espresso beans, 

chocolate bars, and mints. According to 

co-founder and COO Kristi Knoblich 

Palmer, the new regulations are a win 

for consumers who should now be 

able to more accurately determine 

dosage—but they’ve also necessitated a 

major restructuring of the Kiva product 

line and packaging to meet the 100mg 

THC potency cap. As such, they have 

implemented 5mg breakpoints, and 

packaging now is in compliance with the 

state’s child-resistance requirements and 

includes all new government warnings. 

At the time of this writing, most former 

medical marijuana dispensaries were still 

awaiting approval to operate as adult-use 

retail outlets, or stay open at all. Golden 

State Greens in the Midway district, 

which prior to January 1 served 500 to 

800 “patients” a day, was one of the lucky 

few licensed to operate as of the first of 

the year, and the early days of 2018 saw 

lines of new customers stretching down 

the block. General manager Heidi Rising 

estimates that edibles comprise 30% of 

their sales and notes that many patrons 

tend to look for dosed versions of their 

favorite snacks. She points out that many 

of the edibles available today, especially 

the gourmet chocolates, are high-quality 

foods themselves, and she has seen a 

growing sophistication in the choices, 

even though most consumers will only 

eat a few bites at a time. 

Unlike smoking or vaping marijuana, it 

generally takes anywhere from 20 minutes 

Top: Sprinkle some sweetness or make your own edibles with infused sugar from B-Edibles. 

Bottom: You might feel like a kid in a candy store while perusing this display of edibles at Golden State Greens. 

to two hours for the effects of edibles to be 

felt, and Rising cautions new users to start 

slowly, and, despite how delicious it might 

be, treat the edible as a medicated product, 

not just something yummy to munch on. 

“Always keep a non-medicated version of that 

chocolate bar or bag of popcorn on hand,” 

she laughs, “so when you’re tempted to eat 

more, you don’t find yourself unable to get 

up off the couch an hour later!” D 

Wendy Lemlin is an award-winning food and 

travel writer who has been afflicted with an 

acute case of wanderlust and a taste for the new 

and different for as long as she can remember. 

Whether traveling to the far-flung corners of the 

globe, or the near-flung corners of the county, 

she constantly seeks out the path least taken 

in search of unique experiences and flavors. 

BorderlinesFoodandTravel.com. 

March-April 2018 edible San Diego 37 

Photo by Wendy Lemlin Photo courtesy of B-Edibles

{Local Marketplace} 

{Resources & Advertisers} 

Join us in thanking these advertisers 

for their local and sustainable ethic by 

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EVENTS 

ARTISAN TABLE, THURSDAYS AT A.R. VALENTIEN 

A unique farm-to-table dining experience at The Lodge at Torrey 

Pines. This intimate communal meal is on the terrace overlooking 

the 18th hole of the Torrey Pines Golf Course. Executive Chef Jeff 

Jackson and Chef de Cuisine Kelli Crosson present dishes carefully 

paired with wines. • 858-777-6635 • LodgeTorreyPines.com 

COOKING CLASSES AT SOLARE RISTORANTE 

Learn to create Italian cuisine from Chefs Accursio and Brian 

through this intimate, hands-on experience in Solare’s 

commercial kitchen. Every other Saturday at 10am. Italian 

style coffee and pastry served, and Italian wine for students 

interested in “cooking with wine.” Class size limited to 10. $75 • 

619-270-9670 

OLIVE OIL 101 CLASSES-NORTH COUNTY OLIVE OIL 

North County Olive Oil invites you to an Olive Oil 101 Class, 

Saturdays in April from 10-11am. Come join us on the porch at 

Sunshine Gardens Nursery. Learn about the California olive oil 

industry and how we create high quality, fresh, flavorful olive oils 

and vinegars. Class size limited to 12. $20.00 includes a 100ml 

bottle of olive oil. 760-518-5161. 

32ND ANNUAL FALLBROOK AVOCADO FESTIVAL 

April 15, 9am–5pm on Main Ave. in Downtown Fallbrook. 

Craft & food booths, Artisan Walk, Beer & Margarita Garden, 

live bands, avocado education. For the kids: Best Dressed 

Avocado Contest, Avo 500 Races, Little Miss & Mr. Avocado 

Contest, and a Carnival. Free admission and shuttles. • 

FallbrookChamberofCommerce.org 

FARMS, FARMERS’ MARKETS, PRODUCE AND 

MEAL DELIVERY SERVICES 

COASTAL ROOTS FARM 

nday Farmers Market Coastal Roots Farm cultivates healthy, connected communities 

by integrating sustainable agriculture, food justice and 

ancient Jewish wisdom. The 20 acre farm includes a food 

forest, vegetable gardens, compost complex, plant nursery, 

3757 South Mission Road Fallbrook CA 92028 vineyard and animal pastures. Farm Stand open Su,10 am– 

3pm, Th, 2–6pm. 441 Saxony Rd. Encinitas, 92024 • hello@ 

coastalrootsfarm • 760-479-6505 • CoastalRootsFarm.org 

Follow us on Facebook: Valley Fort Sunday Farmers Market 

vendor info: Vendors Jeanniehathaway2011@gmail.com contact Denise or 760-390-9726 

for more info 951-204-8259 

email: vffarmfresh@gmail.com DICKINSON FARM 

ndor info: Follow Jeanniehathaway2011@gmail.com us on Facebook: Valley Fort Sunday Farmers Market 

Veteran owned and operated farm in National City producing 

Valley Fort Sunday Farmers Market or 760-390-9726 

Follow us on Facebook: Valley Fort Sunday Farmers Market 

organically grown, heirloom fruits, vegetables and herbs. Design 

your own box, buy a farmshare, and lots more options. 1430 E 

24th St. National City, 91950 • hello@dickinson.farm • 

858-848-6914 • dickinson.farm 

ESCONDIDO CERTIFIED FARMERS’ MARKET 

Find eveything you need here, including meat. Sponsored by 

the Escondido Arts Partnership. Tu 2:30–6pm year round on 

Grand Ave. between Juniper and Kalmia. • 760-480-4101 • 

EscondidoArts.org 

FALLBROOK – VALLEY FORT SUDAY 

FARMERS’ MARKET 

Su from 10am–3pm at the Valley Fort, 3757 S. Mission Rd., 

Fallbrook. Great atmosphere, vendors and music. • skippaula@ 

verizon.net • 951-695-0045 • TheValleyFort.com 

LA JOLLA OPEN AIRE MARKET 

Su, 9am–1pm at La Jolla Elementary school on Girard. A great 

community success story! All proceeds benefit the school. Fresh 

produce, food court, local artisans and entertainment. 7335 

Girard Ave. at Genter. • 858-454-1699 • LaJollaMarket.com 

LA MESA VILLAGE FARMERS’ MARKET 

F, 3–6pm fall/winter, 3–7pm spring/summer. Over 50 vendors in 

La Mesa Village, corner of Spring St. and University • outbackfarm@ 

sbcglobal.net • 619-249-9395 • CityofLaMesa.com 

LEUCADIA FARMERS’ MARKET 

Suday, 10am–2pm at Paul Ecke Central School, 185 Union St. 

off Vulcan in Leucadia. A big weekend farmers market with just 

about everything. Knife sharpening often. • 858-272-7054 • 

leucadia101.com 

LUCKY BOLT 

Eat well, save time and get more out of your day. Lucky Bolt 

makes it easy and affordable to eat well while you’re busy at 

work. Order by 10:30am and lunch arrives between 11:30am and 

12:30pm. A different menu each day using produce from local, 

sustainable farms. • talk@luckybolt.com • LuckyBolt.com 

NORTH SAN DIEGO / SIKES ADOBE CERTIFIED 

FARMERS’ MARKET 

Since 2011 in San Pasqual Valley, Su 10:30am–3:30pm year 

round, rain or shine. Fresh, locally grown produce, pastured eggs, 

raw honey, plants, ready-to-eat & take home foods. 100% San 

Diego County producers. A traditional, old fashioned farmers’ 

market. Supports the preservation & restoration of Sikes Adobe 

Historic Farmstead. EBT/credit cards. I-15 at Via Rancho Pkwy, 

Escondido • 858-735-5311 • NSDCFM.com 

OCEANSIDE MORNING FARMERS’ MARKET 

Th, 9am–1pm, rain or shine at 300 No. Coast Hwy. Certified 

fresh, locally grown fruits, veggies and flowers, hot food, baked 

goods and crafts. • outbackfarm@sbcglobal.net • 619-249-9395 

• MainStreetOceanside.com 

RFB FAMILY FARM & APIARIES 

Small scale beekeeping and honey production with beehives 

placed on small family farms in northern San Diego County. 

Not-so-ordinary, locally grown produce and plants from a small, 

Rancho Penasquitos backyard family farm. Exclusive producer of 

“PQ Backyard Honey.” Find RFB in the Certified Producers sections 

of select local farmers markets. • RFBFamilyFarm.com 

SAN DIEGO MARKETS 

Robust farmers’ markets with great selections at Pacific Beach on 

Bayard btwn Grand & Garnet (Tue, 2–7); North Park Thursday 

at No. Park Way & 30th, (Thu, 3–7:30); and Little Italy Mercato, 

Cedar St. (Sa, 8–2). All accept EBT. PB and NP also accept WIC. 

Farmers market vendor training, Vendor 101 and 102. • 

619-233-3901 • SanDiegoMarkets.com 

SPECIALTY PRODUCE 

Freshly picked organic and sustainably sourced produce, much of 

it local. Great iPhone and Android app with easy-to-use database 

of over 1200 produce items. Wholesale and retail. Farmers’ 

Market Bag & Box options. 1929 Hancock St. #150, San Diego • 

619-295-3172 • SpecialtyProduce.com 

STATE ST. FARMERS’ MARKET IN CARLSBAD VILLAGE 

Convenient midweek market. W, 3–6pm, fall/winter, 3–7pm 

spring/summer. Over 50 vendors in Carlsbad Village east of 

the railroad tracks. • ronlachance@gsws.net • 858-272-7054 • 

CarlsbadVillage.com 

RESTAURANTS, FOODIE DESTINATIONS & 

CATERING 

A.R. VALENTIEN 

Experience the art of fine dining in an elegant timbered room 

overlooking the 18th hole of the Torrey Pines Golf Course. Market 

driven and seasonal cuisine. For a really special experience, 

reserve a seat at the Artisan Table on Thursday nights. 11480 N. 

Torrey Pines Rd. • 858-453-4420 • LodgeTorreyPines.com 



BETTY’S PIE WHOLE 

Sweet and savory pies, from coconut to chicken pot, are the 

focus at this Southern-style outfit. Open for breakfast, lunch 

and dinner. Located under the red roof inside Sushine Gardens. 

155 Quail Gardens Dr. Encinitas 92024 • 760-230-6781 • 

BettysPieWhole.com 

MITCH’S SEAFOOD 

Casual waterfront dining in the historic fishing neighborhood of 

Point Loma, serving up locally caught seafood with a view of the 

bay and the San Diego sportfishing fleet. 1403 Scott Street, San 

Diego • 619-222-8787 • MitchsSeafood.com 

SOLARE RISTORANTE & LOUNGE 

San Diego Magazine 2017 Best Chef (Accursio Lota) and Best 

Wine List winner, and 2017 Pasta World Championship Winner, 

Accursio Lota! Locally sourced ingredients, fresh made pasta, 

organic produce, sustainably caught fish, and hormone-free 

meat. Great wine list, craft cocktails and beers. Happy hour Tu– 

Su, Tu wine specials, Live jazz Thurs. 2820 Roosevelt Rd., Liberty 

Station, Point Loma • 619-270-9670 • SolareLounge.com 

SPECIALTY FOOD, DRINK & OTHER PRODUCTS 

ESCOGELATO 

EscoGelato’s luscious, super creamy gelato is full of intense 

flavor and made fresh daily with the highest quality ingredients 

including fruit sourced from local farmers at the Escondido 

Farmers Market. 122 South Kalmia, Escondido, 92025 • 

760-745-6500 • EscoGelato.com 

FLOUR POWER CAKERY 

With 30 years in business, Flour Power is well-known and 

respected in San Diego. They’ve partnered with hundreds of 

local hotels, restaurants and private venues, and can create the 

ideal cake for every occasion. From the most elaborate wedding 

experience to a cozy, romantic backyard celebration, Flour Power 

has a cake to match. 2389 Fletcher Pkwy., El Cajon • 

619-697-6575 • FlourPower.com 

JUICE WAVE SAN DIEGO 

Fresh juices, smoothies, shots and Acai bowls served from a food 

truck modified to run on propane and a store at 3733 Mission 

Blvd. San Diego 92109, and 8680 Miralani Dr. Ste. 135 San Diego 

92126. Ingredients sourced from local farmers’ markets, and all 

waste is recycled. • 240-246-5126 • JuiceWaveSD.com 

LENUS SKIN CARE PRODUCTS 

Handcrafted botanical skin products lovingly created with 

healing plant ingredients and packaged in old fashioned amber 

glass. Cleansers, toners, lotions, creams, masks, scrubs and 

face oils. All products 100% free of artificial fragrance oils. • 

ShopLenus.com 

NORTH COUNTY OLIVE OIL 

Specializing in local California Extra Virgin Olive Oil, California 

Balsalmic Vinegar, and local artisans. Tasting Bar open F, Sa & 

Su, 11am–4pm. Olive oil and vinegar for sale 7 days a week. For 

Olive Oil 101 classes and private corporate tastings and events, 

call 760-518-5161. • 155 Quail Gardens Dr. Encinitas 92024 • 

NorthCountyOliveOil.com 

FLORISTS, GARDEN, LANDSCAPING, FARM & 

RANCH RESOURCES 

GRANGETTO’S FARM & GARDEN SUPPLY 

Your organic headquarters for plant food & nutrients, 

amendments & mulch, seed & sod, veggies & flowers, garden 

tools, water storage, irrigation & vineyard supplies, bird feeders & 

seed, pest & weed control and power tools. A growing database 

of articles, tips and how-tos on the website. Encinitas, Fallbrook, 

Escondido and Valley Center. • Grangettos.com 

GREEN THUMB SUPER GARDEN CENTER 

Family owned and operated since 1946. Organic and natural 

products for your edible garden, trees, shrubs, flowers, succulents 

and everything you need for their care. Great selection of home 

canning supplies. 1019 San Marcos Blvd. off the 79 fwy near Via 

Vera Cruz • 760-744-3822 • SuperGarden.com 

SAN PASQUAL VALLEY SOILS 

Topsoil (specially blended for growing in San Diego), 

compost and mulch, ready to use or custom blended to your 

specifications. OMRI listed organic. Biosolids NEVER used. 16111 

Old Milky Way, San Diego 92027 • 760-644-3404 (sales); 

760-746-4769 (billing & dispatch)• SPVSoils.com 

SUSHINE GARDENS 

Where quality, selection and service are always in season! A 

family owned full-service garden center. Large selection of 

succulents, herbs, pottery, vegetables, seeds, garden art and a 

friendly and knowledgeable staff. 760-436-3244 • 155 Quail 

Gardens Dr. at the corner of Encinitas Blvd. Encinitas 92024 • 

SushineGardensInc.com 

TWIGS BY TERI 

Encinitas florist Twigs by Teri is known for its sophisticated floral 

designs, one-of-a-kind gifts made by local artisans and a huge 

selection of Fairy Garden items. Located inside the red-roofed 

gazebo in Sushine Gardens. Open Tu–Su. 760-943-8757. • 155 

Quail Gardens Dr. Encinitas 92024 • TwigsByTeri.com 

UNDERWATER ENVIRONMENTS 

San Diego County’s largest dealer in fine, imported Japanese 

Koi and aquatic plants, and leader in the local pond industry, 

Underwater Environments specializes in Japanese Koi, koi pond 

filtration systems and water gardens. Open 7 days a week 

inside Sushine Gardens. 760-634-1404. • 155 Quail Gardens Dr. 

Encinitas 92024 • UEKoi.com 

URBAN PLANTATIONS 

Edible gardens and fruit trees for your home and business. 

Complete design, installation, maintenance and refresh services 

for everything from small home gardens to restaurant and 

corporate campus gardens. They’ll create the garden of your 

dreams! • 619-563-5771 • UrbanPlantations.com 

WILD WILLOW FARM & EDUCATION CENTER 

Educating the next generation of farmers, gardeners and 

homesteaders. Farming 101, Intro to Small Scale Regenerative 

Farming, runs July 8 to Aug 19. Check calendar for Monthly Open 

House Potluck, 4–9pm, donations accepted, $5 to partcipate, 

$3/slice of pizza from their outdoor pizza oven! Tours, field 

trips and venue rental. Visit their blog; theartofagriculture.org • 

wildwillowfarm@sandiegoroots.org • SanDiegoRoots.org/farm 

GROCERY 

RAMONA FAMILY NATURALS 

BIGGER STORE! Family owned and operated natural food 

market with local, organic produce, raw milk, grass-fed meats, 

vitamins, supplements, specialty foods and more. Open M-F, 

8am–7:30pm, Sa, 8am-6pm and Su, 10am–6pm. 325 6th St. 

Ramona • 760-787-5987 • ramonafamilynaturals.com 

MEAT 

DA-LE RANCH 

Sustainably raised USDA inspected meats by the cut and CSA. 

Beef, pork and lamb sides & cuts, chicken, turkey, duck, rabbit, 

quail, pheasant & bison. Free range eggs. No hormones, steroids, 

incremental antibiotics, GMO/soy. Find at SD, Riverside and 

Orange County farmers’ markets, or at farm by appointment. 

Farm tours/internships available. • da-le-ranch.com • dave@ 

da-le-ranch.com 

ARTISAN AROMATHERAPY SKINCARE 

www.ShopLenus.com 

Made in 

San Diego! 

Use code EDIBLE to get FREE 

FACE OIL SERUM with any order! 

Casi Cielo 

Winery 

Heavenly 

Mountaintop Views 

Vines • Wines 

Good Times 

Tasting room open 

12–6 pm most 

Saturdays & 

Sundays. 

Private 

events 

welcome. 

Catering available. 

619-251-1819 • casicielowinery.com 

Fresh, natural, organic & local beverages 

Visit us at one of our stores. 

Miramar: 8680 Miralani Dr.,Suite 135 

Mon-Fri 8am-3pm 

Mission Beach: 3733 Mission Blvd. 

Every day 8am-3pm 

ORGANIC, LOCAL, VEGETARIAN GLUTEN- & DAIRY-FREE 

240.246.5126 | www.JuiceWaveSD.com 

Juicewavesd #JuiceWavesd #Sippinonzenandjuice 



262 E. Grand Ave, Escondido 

escondidofarmersmarket@yahoo.com 

Tuesday 2:30 - 6 

Operated by the Escondido Arts Partnership 

Kitchen Need 

A Safe Facelift? 

Loving your new copper core cookware 

but not so much your kitchen walls? 

Time to spruce up with Safecoat. 

We are the healthy paint 

choice and have been 

for 30 years. 

San Diego Metro 

Colorama Paint 

619.297.4421 

La Jolla 

Meanley & Sons Hardware 

858.454.6101 

Safecoat - Building A Healthier World 

THE HEART AND TROTTER 

Southern California’s only whole animal butchery (nothing goes 

to waste) featuring sustainably raised, hormone and anitbiotic 

free beef, lamb, pork and chicken. Open Tue–Sa, 11am–7pm; 

Su,11am–5pm. 2855 El Cajon Blvd. Suite 1, San Diego 92104 • 

619-564-8976 • TheHeartAndTrotter.com 

REAL ESTATE & HOME PRODUCTS 

AFM SAFECOAT 

Innovator in paint and building products with reduced toxicity 

to preserve indoor air quality with a complete line of chemically 

responsible, nonpolluting paint and building products that meet 

the highest performance standards. • 619-239-0321 x110 • 

AFMSafecoat.com 

URBAN DWELLINGS REAL ESTATE 

Dominick Fiume, Real Estate Broker, provides exceptional 

customer service with specialized knowledge of urban San Diego. 

CalBRE No. 01017892 1228 University Ave. Ste. 200 San Diego 

92103 • 619-543-9500 

EDUCATION 

BASTYR UNIVERSITY CALIFORNIA 

California’s only fully accredited naturopathic medical school 

offers degrees in Nutrition and Culinary Arts, and a Master of 

Science in Nutrition for Wellness. Now offering cooking classes! 

Learn more at Expereince Bastyr, Nov 4. 4106 Sorrento Valley 

Blvd., San Diego, CA 92121 • 858-246-9700 • Bastyr.edu/ 

california.com 

RENE MILLER STUDIOS 

Encinitas artist Rene Miller offers art classes for all ages and 

camps, combining technique and freedom of expression. 

Find your inner artist. Located inside Sushine Gardens. 

155 Quail Gardens Dr., Encinitas 92024 • 858-793-1960 • 

ReneeMillerStudios.com 

SEAFOOD RETAIL 

CATALINA OFFSHORE PRODUCTS 

Celebrating 40 years in business, this bustling wholesale and retail 

seafood market in a working warehouse offers fresh sustainably 

harvested seafood, much of it from local waters. F and Sa cooking 

demos. M–Tu, 8am–3pm; W–Su, 8am–5pm. 5202 Lovelock St., 

San Diego • 619-297-9797 • CatalinaOP.com 

DESTINATIONS 

CLAYTON VACATIONS 

Experience Spotlight on Wine in the Mediterranean. Enjoy 

hosted dinners, wine tastings and meet-and-greets on board 

the intimate Regent Seven Seas Voyager with a renowned wine 

expert from Castello Banfi. To book, contact Bitsy Clayton, Cruise 

and Vacation Specialist. • 888-451-6524; 858-451-6524 • bitsy@ 

claytonvacations.com • ClaytonVacations.com 

RANCHO LA PUERTA 

Escape from life’s stress and distractions on a healthy vacation 

that empowers your true self through integrative wellness. Guests 

of all ages and fitness levels enjoy exciting, energetic fitness 

options, delicious organic cuisine and pure fun and relaxation in 

a tranquil setting in the shadow of Baja California’s mystical Mt. 

Kuchumaa. • 877-440-7778 • RanchoLaPuerta.com 

WINE, BEER & SPIRITS 

CASI CIELO WINERY 

“Almost Heaven.” Specializing in handcrafted red, white and rose 

wines, and their newest addition, Kickass Fruit wines. They also 

offer gourmet grape and fruit jellies, handcrafted quilts, barrel 

stave crosses, cork items and vineyard paintings. Open Sa & Su, 

12-6. 3044 Colina Verde Ln. Jamul , 91935 • 619-251-1818 • 

CasiCieloWinery.com 

CHUPAROSA VINEYARDS 

100% estate grown Zinfandel, Sangiovese, Cabernet Franc and 

Albarino. Picnic on the patio overlooking the vines or warm up by 

the fireplace this winter inside the rustic tasting room. Open Sa & 

Su 11-5pm. 910 Gem Lane, Ramona, 92065 • 

760-788-0059 • ChuparosaVineyards.com 

DOMAINE ARTEFACT 

Dedicated to growing Rhone grape varietals and vinifying and 

blending them in traditional and innovative ways. Available for private 

events. Open for tastings Sa & Su, 12-6pm. 15404 Highland Valley Rd., 

Escondido, 92025 • 760-432-8034 • Domaine-ArtefactWine.com 

WOOF’N ROSE WINERY 

Features award winning red wines made from 100% Ramona 

Valley American Vitacultural Area (AVA) grapes, mostly estate 

grown. Try their flagship Estate Cabernet Franc. Open most Sa and 

Su, 11am-5pm, and by appointment. Call ahead to allow them to 

give you good directions and to confirm availability. • 

760-788-4818 • WoofNRose.com 

For daily recipes, resources, and more about San Diego food culture visit ediblesandiego.com 

What’s cookin’? 

Subscribe today for your 

personal cornucopia of stories 

about gardens, farms, 

kitchens and eateries. 

Explore. Read about it. 

Discover the flavors of 

San Diego County. 



FARMERS’ MARKETS 

MONDAY 

Escondido—Welk Resort # 

8860 Lawrence Welk Dr. 

3–7pm, year round 

760-651-3630 

Seeds @ City Urban Farm 

16th & C Sts., San Diego City College 

10:30am–12:30pm (Sept to June) 

cityfarm@sdccd.edu 

TUESDAY 

Coronado 

1st St. & B Ave., Ferry Landing 

2:30–6pm 

760-741-3763 

Escondido * 

Heritage Garden Park 

Juniper btwn Grand & Valley Pkwy. 

2:30–6pm year round 

760-480-4101 

Mira Mesa * 

10510 Reagan Rd. 

2:30–7pm (3–6pm fall-winter) 

858-272-7054 

Otay Ranch—Chula Vista 

2015 Birch Rd. & Eastlake Blvd. 

4–8pm (3 – 7pm winter hours) 

619-279-0032 

Pacific Beach Tuesday *# 

Bayard & Garnet 

2–7:30pm (2–7pm fall-winter) 

619-233-3901 

UCSD Town Square 

UCSD Campus, Town Square 

10am–2pm (Sept to June) 

858-534-4248 

Vail Headquarters * 

32115 Temecula Pkwy. 

9am–1pm 

760-728-7343 

WEDNESDAY 

Encinitas Station 

Corner of E St. & Vulcan 

5–8pm, May to Sept 

4–7pm, Oct to Apr 

760-651-3630 

Ocean Beach 

4900 block of Newport Ave. 

4–7pm (summer 4–8pm) 

619-279-0032 

People’s Produce 

Night Market *# 

1655 Euclid Ave. 

5–8pm 

619-262-2022 

Santee *# 

Carlton Hills Blvd. & Mast Blvd. 

3–7pm (winter 2:30–6:30pm) 

619-449-8427 

State Street in Carlsbad 

Village 

State St. & Carlsbad Village Dr. 

3–7pm (3–6 fall-winter) 

858-272-7054 

Temecula - Promenade * 

40820 Winchester Rd. by Macy’s 

9am–1pm 

760-728-7343 

THURSDAY 

Linda Vista *# 

6900 Linda Vista Rd. 

3–7pm (2–6 winter hours) 

760-504-4363 

North Park Thursday *# 

North Park Way & 30th St. 

3–7:30pm year round 

619-233-3901 

Oceanside Morning * 

Pier View Way & Coast Hwy. 101 

9am–1pm 

619-249-9395 

Rancho Bernardo 

16535 Via Esprillo 

btw Via Fontero & Via del Campo 

11am–2pm 

619-279-0032 

SDSU 

Campanile Walkway btw Hepner 

Hall & Love Library 

10am–3pm (Sept to June) 

www.clube3.org 

Sleeves Up Horton Plaza 

199 Horton Plaza 

10am–2pm 

619-481-4959 

Valley Center 

28246 Lilac Rd. 

3–7pm 

vccountryfarmersmarket@gmail. 

com 

FRIDAY 

Borrego Springs 

Christmas Circle Comm. Park 

7am–noon (late October to May) 

760-767-5555 

Horton Plaza # 

225 Broadway Circle 

11am–2pm 

619-795-3363 

Imperial Beach *# 

Seacoast Dr. at Pier Plaza 

Oct to Mar, 12–7pm; Apr to Sep, 

Noon–7:30pm 

info@imperialbeachfarmersmarket.org 

La Mesa Village * 

Corner of Spring St. & University 

2–6pm year round 

619-249-9395 

Rancho Bernardo Winery 

13330 Paseo del Verano Norte 

9am–1pm 

760-500-1709 

SATURDAY 

City Heights *!# 

Wightman St. btw Fairmount & 

43rd St. 

9am–1pm 

760-504-4363 

Del Mar 

Upper Shores Park 

225 9th St. 

1–4pm 

858-465-0013 

Little Italy Mercato #* 

W. Cedar St. (Kettner to Front St.) 

8am–2pm 

619-233-3901 

Pacific Beach 

4150 Mission Blvd. 

8am–noon 

760-741-3763 

Poway * 

Old Poway Park 

14134 Midland Rd. at Temple 

8am–1pm 

619-249-9395 

Rancho Penasquitos YMCA 

9400 Fairgrove Ln. & 

Salmon River Rd. 

9am–1pm 

858-484-8788 

Scripps Ranch 

10380 Spring Canyon Rd. & 

Scripps Poway Pkwy. 

10am–2:30pm 

858-586-7933 

Temecula—Old Town * 

Sixth & Front St., Old Town 

8am–12:30pm 

760-728-7343 

Vista *# 

325 Melrose Dr. South of Hwy 78 

8am–1pm 

760-945-7425 

SUNDAY 

Allied Gardens Sunday 

Lewis Middle School 

5170 GreenBrier Ave. 

10am–2pm 

858-568-6291, 619-865-6574 

Fallbrook - Valley Fort 

3757 South Mission Rd., Fallbrook 

10am–3pm 

951-695-0045 

Hillcrest * 

3960 Normal & Lincoln Sts. 

9am–2pm 

619-237-1632 

La Jolla Open Aire 

Girard Ave. & Genter 

9am–2pm 

858-454-1699 

Leucadia * 

185 Union St. & Vulcan St. 

10am–2pm 

858-272-7054 

Murrieta * 

Village Walk Plaza 

I-15, exit west on Calif. Oaks/ 

Kalmia 

9am–1pm 

760-728-7343 

North San Diego / Sikes 

Adobe # 

12655 Sunset Dr., Escondido 

10:30am–3:30pm year round 

858-735-5311 

Rancho Santa Fe Del Rayo 

Village 

16079 San Dieguito Rd. 

9:30am–2pm 

619-743-4263 

Santa Ysabel 

21887 Washington St. 

Hwy 78 and 79 

Noon–4pm 

760-782-9202 

Solana Beach 

410 to 444 South Cedros Ave. 

Noon–5pm 

858-755-0444 

* Market vendors accept WIC 

(Women, Infants, Children 

Farmers’ Market checks) 

# Market vendors accept EBT 

(Electronic Benefit Transfer) 

! Currently only City Heights 

accepts WIC Farmers’ Market 

Checks and the WIC Fruit and 

Vegetable Checks. 

All San Diego County markets 

listed except SDSU, Seeds @ City, 

and Valley Fort Sunday are certified 

by the County Agricultural 

Commissioner. Visit ediblesandiego.com 

and click on “Farmers’ 

Markets” for more complete 

information and links to farmers’ 

market websites.

ESD #46 March-April ISSUU

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