Edible San Diego Issue #49 September/October 2018

Member of Edible Communities 

Celebrating local food culture in San Diego County 

No. 49 • September–October 2018 

Protein Power

Breathtaking Views, 

Uniquely California Cuisine 

For Every Occasion 

YOUR WEEK TO 

CELEBRATE FOOD AND 

MAKE WARM MEMORIES 

ARValentien.com | 858.777.6635 

15 th 

Anniversary GALA 

Benefiting local food growth and access in underserved 

communities through youth education and sustainable 

agriculture. 

SATURDAY, SEPTEMBER 22 

6:00PM - 10:00PM 

Your Week 

to Remember 

September 23 – 30 

Silent & Live Auction | 6 Local Chefs | Open Bar | Live Entertainment 

Renowned Chefs From: 

VIEW SPECIAL MENUS, RESERVE SPECIAL MEMORIES 

SanDiegoRestaurantWeek.com 

LIMITED TICKETS AVAILABLE | www.ecolifeconservation.org/gala | 760.740.1346 | EQD 

September-October 2018 edible San Diego 1

September–October 2018 

CONTENTS 

PUBLISHER’S NOTE 4 

MEET OUR GUEST EDITOR 5 

LIVING LOCAL: 6 

HOT DISH, LIQUID ASSETS 

WATERWISE GARDENING: 8 

FRUITS OF THE 

OPUNTIA CACTI 

PROTEIN POWER 11 

VEGGIE LOVING 12 

THE INCREDIBLE EGG 17 

CURDS AND WHEY 18 

OCEAN BOUNTY 20 

BIRDS OF A FEATHER 22 

VERBOTEN AND ADORED 24 

PASTURED AND PAN-BRAISED 26 

ENTICING ALTERNATIVES 28 

DAY TRIPPER: LA MESA 30 

INNOVATING FOR GOOD: 32 

ENGAGING COMMUNITY 

LOCAL ATTRACTIONS: 34 

CHECK THIS OUT, 

IN SEASON IN SAN DIEGO, 

EVENTS 

FARMERS’ MARKETS 35 

NEIGHBORHOOD 36 

DINING GUIDE 

RESOURCES & ADVERTISERS 38 

PREP: 40 

MAKING OFFAL THINGS 

On the cover: Da-Le Ranch 

duck egg fried in bacon fat. 

Photo by Olivia Hayo 

2 edible San Diego September-October 2018 


{Publisher’s Note} 

Guest Editor: Bastyr University 


At this precise moment in time, each of us is on our own health journey. How is 

yours going? 

If I look back on my early days to where I am right now, and where I am headed, I must 

say I have learned a lot and want to keep learning. How about you? 

Are you getting the feeling that this is a dialogue? 

It is. In fact, it’s a conversation about wellness that 

defines our purpose here at Edible San Diego. 

We want to welcome you to this special edition, 

a bold and exciting experiment in which we 

present information about one of the most topof-mind 

questions about health these days: How 

do you get your protein? 

Of course proteins are only part of eating healthy. 

We selected the topic and the unique structure 

of this issue to do two things: to provide you 

with current, relevant information as you make 

eating choices every day, and to connect you with 

options that are specific to San Diego County. 

Yes, local is our signature, our mission, and 

our eternal focus. Why? Because the stakes are 

immediate and high, for each of us individually and for our regional food system. 

For the third time during our 10th anniversary year, we partnered with a guest editor to 

bring in some expertise and new connections that add value to the conversation and the 

journey. This time, instead of an individual, we teamed up with Bastyr University, which 

offers an integrated approach to education, research, and clinical service here in San Diego 

and in Kenmore, Washington. 

In today’s high-speed and digitized world, people often tell us how much they love our 

magazine—and how long they keep it! With this Protein Power issue, we offer reference 

material with extra impact and longevity. As you may or may not know, Edible San Diego 

posts a digital version of this magazine on our website, which features new stories every 

day; we also share content monthly in our gorgeous e-newsletter and are busier than ever 

on social media. Tell your friends! 

Here at Edible San Diego, we take your wellness journey seriously. We’re evolving fast and 

want to walk hand in hand with you and whatever health challenges you’re facing or taking 

on. There will be bumps, some hills, reasons to celebrate, and unexpecteds, but we’re on this 

journey of wellness in our regional food system together with you, here and now. We got this. 

Katie Stokes 

Publisher, Edible San Diego 

edible Communities 

2011 James Beard Foundation 

Publication of the Year 

MEMBER OF EDIBLE COMMUNITIES 

CONTRIBUTORS 

Jackie Bryant 

Joni Hargrave 

Olivia Hayo 

Maria Hesse 

Annelise Jolley 

Stephanie Parker 

Nan Sterman 

Katie Stokes 

PUBLISHER 

Katie Stokes 

EDITORS 

Katie Stokes 

Executive Editor 

Maria Hesse 

Managing Editor 

Felicia Campbell 

Executive Digital Editor 

Dawn Mobley 

Copy Editor 

Fernanda Larson and 

Dr. Neal Malik 

Bastyr University 

Guest Editor 

DESIGNER 

Riley Davenport 

BUSINESS 

DEVELOPMENT 

EXECUTIVE 

Scott White 

MARKETING 

Cass Husted 

SALES REPS 

Debbie Cole 

Tanaira Cruz 

John Vawter 

Joyce Wells 

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 

info@ediblesandiego.com 

619-756-7292 

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. 

The nutrition faculty at Bastyr University is 

on a mission to support the local community 

through health and nutrition education. 

Bastyr University opened its campus in San 

Diego in 2012, while the main campus in 

Washington state recently celebrated its 

40th anniversary. Bastyr is a global leader 

in evidence-based natural health education, 

and the local campus located in Sorrento 

Valley offers two nutrition degrees: Bachelor 

of Science in Nutrition and Culinary 

Arts (BSNCA) and Master of Science in 

Nutrition for Wellness (MSNW). 

Bastyr’s nutrition faculty, with diverse 

backgrounds that complement the needs 

of the program and students, inspire 

students to create and maintain wellness by 

combining a rigorous science background 

with culinary nutrition, exercise physiology, 

and community health. Bastyr’s unique 

nutrition programs transform students 

into “nutrition translators” by enabling 

them to take complex and often conflicting 

information and present it in a way 

that motivates and empowers. This 

innovative approach propels graduates 

to become transformative agents of 

change in our local community and in 

the world at large. 

Faculty Highlights 

Fernanda Larson is a Bastyr alumna 

and assistant professor specializing in 

culinary nutrition with an emphasis 

on whole-foods philosophy, therapeutic 

cooking, and recipe adaptations. She has 

been teaching healthy cooking for over 

15 years. 

Dr. Shanshan Chen has expertise in 

developing and implementing health 

promotion programs and engaging 

community partnerships. She teaches 

community-based nutrition courses to 

MSNW students. 

Dr. Neal Malik is an assistant professor and 

chair of the Department of Nutrition and 

Fernanda Larson, Dr. Shanshan Chen, and 

Dr. Neal Malik 

Basic Sciences. A published, peer-reviewed 

scientific literature author and respected 

media expert in nutrition and wellness, he 

has written for a variety of publications 

including Men’s Fitness and eHow.com. 

The recipes provided in this issue were 

created as part of a collaborative effort 

with the Bastyr nutrition faculty and 

students to highlight the best possible 

sources of protein that promote personal, 

local, and global wellness. D 

Photo courtesy of Bastyr University 



{Living Local} 

HOT DISH 

Delicious dishes you can only find in San Diego 

By Stephanie Parker 

The Dish: Vegan Cheese Board 

Chef: Darrell Campbell 

Restaurant: Masters Kitchen & Cocktail 

Details: Housemade nondairy cheeses, locally sourced condiments, 

Prager Brothers baguette crostini 

Why It’s Good: Where else can you get a vegan cheese board that 

actually tastes really good? Vegans and non-vegans alike have fallen 

in love with chef Darrell Campbell’s vegan cheese board at Masters. 

In addition to housemade nut cheeses, the board’s accompaniments 

include an array of jams, mostardas, and pickled veggies, all of 

which are made from ingredients sourced from local farms. With 

so many different flavors and textures to experience, finding your 

favorite flavor combinations is a fun experiment. 

The inspiration for this vegan cheese board came to Campbell 

when his dairy-free sister and family visited last year. He wanted to 

create something they could all enjoy and that his sister would love 

to pair with a glass of wine. 

Campbell’s most original vegan cheese is a cashew-based version 

of the acclaimed Humboldt Fog goat cheese. Made at Masters and 

given the name O’side Fog, the cashew “cheese” is enhanced with 

vegetable ash that is beautifully laced through the center. It’s been 

such a great success that it has become a staple of the restaurant, 

and Campbell has found that he enjoys creating new dairy-free 

cheeses to keep the vegan cheese boards interesting. 

A true farm-to-fork chef, Campbell can often be found wandering 

through the vegetable rows at Oceanside’s Cyclops Farms. 

mastersoceanside.com 

The Dish: Seasonal Fruit Croissant Bites 

Chef/Owner: Joanne Sherif 

Restaurant: Cardamom Café & Bakery 

Details: Farmers’ market apricots, Jackie’s Jams apricot jam, brie, 

puff pastry 

Why It’s Good: Cardamom Café & Bakery has been a North Park 

favorite for 10 years. Owner Joanne Sherif is committed to sourcing 

the best ingredients, including local produce and seafood, plus 

grains grown and milled in California. Let’s talk about the croissant 

bite! Sherif uses this puff pastry to feature seasonal produce she 

finds at her neighborhood North Park Thursday Market. She loves 

to play around with sweet and savory combinations that showcase 

flavors from our region. 

The tart I had the pleasure of sampling was made with fresh 

apricots, Jackie’s apricot jam, and brie. The flavor combinations of 

fruit and cheese change frequently, ranging from sweet to savory 

presentations that include everything from roasted beet and goat 

cheese to turkey with jalapeño cream cheese. 

Cardamom Café is also committed to supporting the efforts of 

the California Grain Campaign, which aims to have farmers’ 

market bakeries using at least 20% California grains by the year 

2020. Sherif incorporates California-grown Sonora wheat into her 

croissant dough, Bloody Butcher cornmeal in her scones, and rye 

flour in her cookies. 

cardamomsandiego.com 

Photo by Stephanie Parker 

Photo by Stephanie Parker 

LIQUID ASSETS 

By Stephanie Parker 

The Drink: Gin Cocktail 

Bar: Royale! 

Details: Old Harbor Distilling 

Co. 1542 California Native 

Botanical Gin, lemon, guava 

syrup, mint 

Why It’s Good: Old Harbor 

Distilling Co. released their 1542 

California Native Botanical 

Gin to celebrate local aromatic 

ingredients from Nopalito Farm, 

Royale’s family-owned organic 

farm in Valley Center. White 

and Cleveland sage, California 

sagebrush, elderflower, yucca 

flower, lemonade berries, and 

yerba santa were all harvested 

from Nopalito Farm to complement juniper and manzanita berries 

foraged from neighboring canyons for this special gin. Fresh lemon 

juice and a syrup made from four different types of guava are 

mixed with 1542 gin. Talk about a truly San Diego cocktail—this 

farm-to-glass libation can only be found at Royale!royalesd.com 

When it's about food... #specialtyproduce 

LOCAL FISH FROM 

LOCAL FISHERMEN 

Fresh Local Seafood on 

the docks in Point Loma 

Photo by Alex Cristina Photography 

1403 Scott Street, 

San Diego 

619-222-8787 

www.mitchsseafood.com 



{Waterwise Gardening} 

Fruits of the Opuntia Cactus 

By Nan Sterman 

There’s a house on 

my street whose 

front yard is a thicket 

of Opuntia cacti. The 

upright, round, deep 

green pads stack up, 

one above the next, 

forming an impenetrable 

living fence. 

In late spring or summer, 

this beautiful stand of 

cactus (also known as a 

prickly pear) erupts in 

bright yellow, orange, 

or pink flowers. By late 

summer or fall, the flowers morph into 

rich, red cactus pears. That’s when cars 

appear and people wearing thick gloves fill 

boxes with the spine-covered fruits—with 

permission from the owners, of course. 

Opuntia is a staple of Mexican cuisine, both 

the sweet, seedy fruits—referred to as tunas 

in Spanish—and the green pads, or nopales. 

While my neighbor’s tunas ripen deep red, 

some cactus pears ripen bright gold. Tuna 

fruit is delicious eaten fresh or made into 

a syrup to use in sorbet, cocktails, baking, 

and other sweet treats. 

Nopales, the cactus pads, can be harvested 

any time of year. Recipes often prefer 

smaller, younger pads for their tender 

texture. I’ve seen recommendations for 

harvesting pads in the morning, since cacti 

have a different way of photosynthesizing, 

and by afternoon the pads can taste bitter. 

That bitterness disappears overnight. 

Wear gloves to harvest nopales, and begin 

by cutting the blades at the base. After 

burning or cutting off the spines, the pad 

is often grilled or boiled and diced before 

adding to omelets, casseroles, salsas, and 

other traditional Mexican dishes. 

Growing an Opuntia cactus is simple, 

especially if you know someone who 

already has a plant. With a very sharp 

knife, cut a pad off at a joint, which is 

basically located at the base of a pad. Look 

to make the cut where it connects to the 

next pad down. 

Let the cut end dry for a few days, then 

place the cut end of the pad a few inches 

deep in a pot of coarse sand. The pad will 

root very quickly, in just a few weeks, at 

which point it will be ready to transplant to 

the sunniest, hottest area of the garden. 

Alternatively, bury the cut end in a few 

inches of well-draining soil in a sunny, 

hot spot of the garden. Once you see new 

pads developing, that’s the sign that you’re 

about to have your own fresh supply of 

tuna and nopales. 

Opuntia is one tough plant! Once it roots 

in your garden, it requires almost no care at 

all. Even in the hottest desert areas, it needs 

very little water after its first few months in 

the ground. I set a pad onto a sandy spot in 

my garden about eight years ago and never 

watered it. It is now a mass of pads over 

eight feet wide and six feet tall that blooms 

from late spring into early summer. 

The only significant Opuntia pest is a 

scale insect commonly called cochineal. 

These bugs are the source of the valuable 

red cochineal dye traditionally used to 

color textiles, foods, cosmetics, and other 

materials. It’s hard to miss a cochineal scale 

infestation; you’ll see 

white waxy bugs covering 

the pads. Smash some 

between your fingers 

and the rich, red dye will 

squish onto your skin. A 

very serious infestation 

can kill the plant, though 

I’ve seen massive stands 

of Opuntia covered 

in cochineal growing 

perfectly well. That said, 

a sharp spray of water will 

knock the scale off the 

pads. If that doesn’t work, 

spray with an insecticidal soap early in the 

morning or late at night. Be sure to check 

all surfaces of the plants including the leaf 

joints. The soap only kills the cochineal it 

covers, so repeat the treatment until there is 

no visible evidence of the cochineal. 

Be cautioned to always wear thick gloves 

and use tongs when handling Opuntia 

pads and fruits. Their surfaces are covered 

in fine, spiny glochids (sharp bristles) that 

you do not want to get in your skin. If you 

are so unfortunate, use duct tape to cover 

the spines stuck in your skin. When you 

rip off the tape, the glochids will come 

with it—but you might need to repeat the 

process several times. 

Fun fact: In Hebrew, Opuntia cactus 

fruits are called sabra, a term that is also a 

nickname for native Israelis because, like 

the fruits, they are tough on the outside 

but sweet on the inside. D 

Garden expert, designer, and author Nan Sterman 

specializes in low water, sustainable, and edible 

landscapes. She is the host of “A Growing Passion,” 

a TV show on KPBS that explores how plants 

power the planet. See past episodes online at 

AGrowingPassion.com. Sterman’s latest book is 

the just-released Hot Color, Dry Garden available 

in bookstores, online, and on her website www. 

waterwisegardener.com. She runs the popular 

Facebook group San Diego Gardener and leads 

international garden tours. 

GROW with us 

CARMEL VALLEY 

Del Mar Highlands Town Center 

12853 El Camino Real; (858) 793-7755 

CARLSBAD 

The Forum 

1923 Calle Barcelona; (760) 334-7755 

JIMBO’S...NATURALLy! 

LOCATIONS 

DOWNTOWN SAN DIEGO 

Westfield Horton Plaza 

92 Horton Plaza; (619) 308-7755 

ESCONDIDO 

Felicita Junction Shopping Center 

1633 S. Centre City Parkway; (760) 489-7755 

4S RANCH 

4S Commons Tower Center 

10511 4S Commons Drive; (858) 432-7755 

APPLY ONLINE AT WWW.JIMBOS.COM 

Estate Vineyard & Winery 

W ine Tasting 

Friday - Sunday 

12 - 5:30pm 

15404 Highland Valley Rd. 

Escondido, CA 92025 

domaineartefact.wine 

619.992.8034 



Protein 

Power 

Proteins, those complex chains of amino acids that are a part of 

every living organism, happen to be a topic at the center of 

almost every nutritional and dietary recommendation ever made. If 

you’re someone making informed choices about the things you eat to 

fuel your body, you’re probably (frequently) thinking: Am I getting 

enough protein? How much protein should I be eating? What types 

of proteins are best for me? 

At least, we often ask ourselves these same questions here at Edible San 

Diego. Meanwhile, readers are often asking us another question: What 

can be done to support a healthier local food system? So we thought 

we would look for answers to these questions, together. 

NOW FEATURING San Diego Seed Company 

Locally and naturally grown heirloom seeds 

REGIONALLY ADAPTED • SEASONALLY SELECTED 

This special feature explores the proteins that power conscious eaters 

across the region. In our food coverage, we look to be inclusive of all of 

you living in this massive metaspace of dietary lifestyles in a way that 

honors each individual’s perspective and choices. Our content is not 

intended to provide medical or nutritional advice, and we encourage 

our readers to seek support from specialists as needed. So whether 

you’re a plant-loving vegan, an MMA-fighting Paleo devotee, or 

someone looking to make a better choice when seeking a convenient 

and delicious grass-fed cheeseburger, we’ve got you covered. 

It’s part of our mission to get you to think about where your food comes 

from. We know that something’s not necessarily healthy and sustainable 

just because it’s local. We know that there are barriers to accessing best 

choices, most often starting with time and energy at the end of a long 

day. But, for those who seek wellness for themselves and the planet, we 

can work to make better choices when and where we can. 

JACK SIMON 

VINEYARDS 

VALLEY CENTER 

Many thanks to our guest editors from Bastyr University for 

contributing simple, versatile, delicious, and nutritionally balanced 

recipes for home cooks of all skill levels. And thanks to Da-Le Ranch 

for the beautiful meats and eggs featured on the following pages. 

Here’s to a healthy, active, and protein-powered San Diego! D 

Joni Hargrave is a Leucadia-based writer and lover of food, travel, and slow 

fermented sourdough baking. Constantly on the hunt for pockets of adventure, 

she scouts San Diego neighborhoods for new flavors, hidden gems, and unique 

experiences. Follow her on Instagram @jonpon12. 

Come visit us at our winery tasting room. • 298 Enterprise St. Suite D • Escondido, CA 92029 • 619-889-4962 • jacksimonvineyards.com 

Maria Hesse is Edible San Diego’s managing editor, a food and lifestyle designer, 

pug photographer at PugsMutt.com, and co-author of The Intentionalist Cooks! 

You can find her on the World Wide Web at MariaHesse.life or get in touch at 

maria@ediblesandiego.com. 




Veggie Loving 

By Maria Hesse 

Photos by Olivia Hayo 

Packing enough protein into 

a plant-based diet is often 

considered a challenge for those who 

don’t know better. Both plant and animal 

proteins contain 22 amino acids that are 

said to be structurally equal aside from the 

simple fact that one comes from an animal 

and one comes from a plant. 

Nutritional Considerations 

The benefits of consuming plant-based 

proteins are numerous, ranging from 

increased fiber intake to an ample supply 

of antioxidants and phytonutrients, all 

leading to overall improved health. Strictly 

plant-based eaters brag about superficial 

benefits like clear and glowing skin and 

improved mood and energy. If you choose 

to eat meat, it’s been proven beneficial 

to lean heavily on plants—like when 

following a flexitarian or reducetarian diet, 

or putting an occasional Meatless Monday 

on your calendar. 

While vegan or plant-based eating is 

generally low-calorie and found to be 

sufficient in supporting excess weight loss, 

special efforts should be made to ensure 

that vitamins like B12, calcium, iron, and 

zinc are incorporated. You can make sure 

to get enough B12 by eating fortified foods 

or taking supplements daily, while calcium, 

iron, and zinc can come from soy and 

other beans, whole grains, nuts, and seeds. 

Essential fatty acids, such as omega-3s, can 

be consumed in leafy greens, beans, seeds, 

and hard winter squashes. 

Medical evidence has shown that 

maintaining a well-balanced vegan diet 

improves kidney function and blood sugar 

levels while decreasing blood pressure, 

risk of heart disease, and certain cancers. 

Documentary films like Forks Over Knives 

(Monica Beach Media, 2011) have even 

demonstrated how vegan diets can reverse 

critical conditions in patients with type 2 

diabetes and heart disease. 

Environmental Impacts 

By eating more plants, you may be able to 

effectively reduce your carbon and water 

footprints. The EPA reports that 9% of 

greenhouse gas emissions come from 

agriculture, a third of which comes from 

methane produced by livestock. And it’s 

estimated that it takes 1,800 gallons of 

water to produce a single pound of beef. 

Your dependency and contribution to such 

outputs are zero if you avoid them. 

Local Connections and 

Resources 

Our year-round access to fresh vegetables 

and fruits doesn’t necessarily mean there is 

an abundance of protein-dense vegetable 

crops like grains, beans, and nuts cultivated 

locally. Many of these crops are sourced 

easily from Central Valley growers, like 

Hopkins AG, beloved at local farmers’ 

markets for their nonpareil supreme 

unpasteurized almonds grown on 3,000 

acres in the San Joaquin Valley. 

If you’re interested in growing your own 

plant proteins, might we suggest fava and 

garbanzo beans: Not only do they look 

lovely in a garden, they also dehydrate 

and store well. Like other legumes, they’re 

nitrogen correctors and are said to flourish 

for home growers in the region. If you’re 

putting beans in your garden for the first 

time or you’re having growing difficulties, 

check out Joyce Gemmell’s Veggie Guide 

on the San Diego Master Gardener 

Association website for tips. Prime 

planting season starts in April. 

Specialty Produce is a great place to buy 

California-grown quinoa and rice. For 

locally made tofu, look out for the good 

stuff made by San Diego Soy Dairy at 

local grocers including Jimbo’s Naturally 

locations, Sprouts, Frazier Farms Markets, 

the Cardiff Seaside Market, and Boney’s 

in Coronado. D 

RECIPES 

Plant-Powered Bowl 

Recipe by Kelly Redfield, Bastyr University 

California nutrition student 

Prep time: 40 minutes 

Serves 1 

Loaded with fiber-rich vegetables, this 

sweet and savory bowl is perfect for 

those looking to get in some extra plantbased 

protein. And with only 6 simple 

ingredients, it takes little effort to put this 

plant-powered bowl together. Quinoa’s 

superfood reputation holds true: As a 

seed, it contains all 9 essential amino acids, 

while 1 cup of cooked quinoa provides 8 

grams of protein. 

Preparation tip: For even more flavorful 

quinoa, cook it in low-sodium vegetable 

stock instead of water. 

1 small sweet potato, cut into ½-inch cubes 

1 cup fresh spinach 

½ cup quinoa, cooked 

¼ avocado, sliced 

½ cup cherry tomatoes, quartered 

1 tablespoon tahini 

½ lemon, juiced 

Salt and pepper to taste 

Preheat oven to 425°F. 

Place cuubed sweet potato on a baking sheet 

covered in parchment paper; bake for 30 

minutes. 

Assemble bowl by layering spinach, 

sweet potato, prepared quinoa, avocado, 

and tomatoes. 

Drizzle tahini and lemon juice over the 

bowl, season, and enjoy. 

12 edible San Diego September-October 2018 September-October 2018 edible San Diego 13

Tempeh Summer Rolls 

Recipe by Fernanda Larson, Bastyr University California nutrition faculty 


Serves 4 

Soybeans have been consumed for centuries. The more recent 

introduction of GMO soy and its byproducts in the processed 

food industry gave soy a bad reputation. Going back to the way our 

ancestors consumed it—organic, whole, pure, fermented—is a sure 

way to add healthy, valuable plant protein to our diets. Half a cup 

of soybeans can provide 14 grams of plant protein. 

These rolls are healthy, adaptable, and make a wonderful light 

dinner, lunch, or appetizer. Fill them with your favorite vegetables 

and herbs and serve with this creative dipping sauce! 

Marinade 

½ cup tamari sauce 

2 limes, juiced 

2 teaspoons freshly grated ginger 

2 teaspoons toasted sesame oil 

2 cloves garlic, mashed 

Spring rolls 

½ pound tempeh, sliced lengthwise into 4 strips 

4 large round brown rice paper wrappers 

1 bell pepper, seeded and julienned 

1 cucumber, seeded and julienned 

4 scallions, trimmed 

¼ cup cilantro leaves 

Dipping sauce 

Leftover marinade 

1 cup coconut cream 

In a large bowl, whisk together marinade ingredients; stir in 

tempeh strips and let sit at room temperature while you prepare 

the vegetables. 

Fill a large, flat bowl with warm water, making sure the bowl is wide 

enough to fit the rice paper wrappers. Carefully dip a round wrapper 

into the water; remove and lay it out flat onto a clean surface. 

Layer a small amount of bell pepper, cucumber, scallion, and 

cilantro on the bottom third of the wrapper and top with one 

tempeh strip. Fold up the bottom third, fold in the sides, and roll 

up the rest to make a burrito shape. 

Transfer the leftover tempeh marinade to a small bowl. Stir in coconut 

cream and mix well. Add salt to taste. Serve as a dipping sauce. D 

Banana Bread Chia Pudding 

Recipe by Devon Cassidy, Bastyr University California nutrition student 

Prep time: Less than 10 minutes, plus thickening time (30 minutes) 

Serves 2 

Nuts and seeds are nutritional powerhouses mostly known for 

their healthy fat content. Versatile and interchangeable in recipes, 

they are also great sources of minerals, fiber, and protein. Pumpkin 

seeds provide 8 grams of protein per ounce, plus plenty of iron 

and magnesium. Almonds provide 6 grams of protein per ounce 

and are rich in calcium and fiber. 

Store whole raw nuts and seeds in a sealed container in the freezer 

to best preserve their nutritional value. 

⅓ cup chia seeds 

½ cup hulled pumpkin seeds 

1 ½ cups water 

1 banana 

2 tablespoons almond butter 

2 tablespoons maple syrup 

Optional toppings: fresh or dried berries, cacao nibs, cinnamon, 

dates, coconut flakes, nuts 

Spoon chia seeds into a Mason jar or small serving bowl. 

Prepare pumpkin milk by blending pumpkin seeds with water in a 

high-speed blender; add banana, almond butter, and maple syrup 

to the pumpkin milk and blend until well mixed. 

Pour mixture over chia seeds and stir. 

Place in refrigerator and let thicken for at least 30 minutes or 

overnight. 

Add additional toppings as desired. 

FOOD FOR 

THOUGHT 

What if your nutrition 

degree could train you to 

prepare meals that inspire 

health and wellness? 

Bachelor of Science in 

Nutrition and Culinary Arts 

Provides a whole-foods, holistic 

approach to nutrition 

Gives you an in-depth 

knowledge of food, 

nutrients, biochemistry 

and research analysis 

Classes in areas such 

as menu design and 

therapeutic cooking 

To learn more go to 

Bastyr.edu/BSNCA 

or call 858.246.9700 

California Connection Tempeh was first made in the US by Mary Otten, who brought a recipe to make the 

highly nutritious fermented soy product with her after immigrating from Indonesia to the Bay Area during World War 

II. The caterer started making tempeh in her basement with her daughter in 1961, and it gained popularity at Bay Area 

health food stores in the form of ready-to-eat Indonesian dishes like Sayur Lodeh Tempeh and Sambal Goreng Tempeh. 



Baking 

is Better 

c Bob’s 

DEAR FRIENDS, 

Whether you’re making bread or cake, the best part of baking is sharing 

the bounty with your dear ones. That’s why we make the very best 

flour—because baking is a way to share your talents and show your 

love. May these precious gifts shine through in everything you bake! 

To Your Good Health, 

BOBSREDMILL.COM 


NOW FEATURING 

What’s fresh at the Farm Stand today and Farm Stand events: 

thefarmstandwest.com 

Farm Stand West 

Open daily 10 am–6 pm 

2115 Miller Ave. 

Escondido CA 92025 

760-738-9014 

Farming Organically Since 1976 

Everything here 

is naturally 

Gluten Free! 

Fran’s Original Farm Stand 

1980 Summit Dr. 

Escondido CA 92027 

760-504-0101 

Customize your box with the local, organic 

produce and farm products you want. 

$15 

off your 

first box 

COUPON CODE: 

EDIBLESD 

Sign Up For Home Delivery Today! 

1.800.796.6009 

www.farmfreshtoyou.com 

The Incredible Egg 

By Joni Hargrave 


A 

perfectly 

balanced, affordable 

protein source, the egg boasts 

boundless uses as a breakfast staple, the 

brunch VIP (very important protein), 

and as the literal glue in the science of 

baking. Consumed around the world, the 

egg knows few boundaries and is the best 

part of many crowd-pleasing dishes. For 

the healthiest and best-tasting eggs, look 

for local, pasture-raised eggs whenever 

possible. Not only is this the best option 

for your community and for Mother 

Earth, but it’s the best thing for the hens. 

Happy hens lay incredible eggs. 


Yielding six grams of high-quality protein 

per serving, whole eggs pack in quite a 

few impressive health benefits. While the 

egg white contains all protein, the yolk 

contains many essential nutrients, like 

selenium and zinc for proper thyroid and 

immune function. 


It’s estimated that the US consumes 250 

eggs per person per year. Considering 

that our population has reached upwards 

of 300 million, it’s important to opt for 

the smallest carbon footprint possible by 

Egg-cellent Morning Muffin 

purchasing local, ethically produced eggs 

from farmers committed to the principles 

of sustainable agriculture. 

Where to Buy and Dine on 

Local, Pasture-Raised Eggs 

Farms 

Da-Le Ranch 

Eben-Haezer Poultry Ranch 

Markets 

Jimbo’s Naturally 

Cream of the Crop 

Whole Foods 

Stehly Farms Market 

Restaurants 

Lofty Coffee 

GoodOnYa Deli 

Nectarine Grove 

More Than One Bird Knows 

How to Lay an Egg 

Da-Le Ranch also offers quail, guinea, 

pheasant, duck, and turkey eggs. 

Buying Guidelines 

Recipe by Sapna Bhalsod, Bastyr University California nutrition student 


Serves 2 

This egg muffin is excellent for a morning breakfast on the go—it’s 

packed with protein and essential nutrients like vitamin B-12, 

folate, and anti-inflammatory spices to fuel your body for whatever 

the day may bring. 

2 eggs 

½ cup spinach 

½ teaspoon red pepper flakes 

1 teaspoon turmeric powder 


Marketing has had a heyday with 

attention-grabbing callouts on egg cartons. 

Unfortunately, most of the phrases— 

particularly “cage free,” “free range,” 

RECIPE 

Nonstick cooking spray 

and “no antibiotics”—mean absolutely 

nothing. Thankfully, Chloe Nevarez of 

Eben-Haezer Poultry Ranch has some 

helpful tips to ensure you are purchasing 

the highest quality eggs that are handled 

by humans, not machines. 

Chloe’s Tips: 

• First and foremost: Know where your 

eggs are coming from. Who’s the farmer? 

Can you call them? Can you visit the 

farm? Transparency is key. 

• Pasture-raised: This phrase is often 

misused for marketing purposes. If 

the claim is true, however, that means 

hens—like our hens—are outside and 

free to roam 100% of the time. Eben- 

Haezer hens are even rotated regularly 

for access to fresh foraging and to boost 

soil regeneration. 

• Reference the Cornucopia Institute: If 

you are limited to major supermarket 

chains, visit this online egg scorecard 

to see how various brands rank. We are 

proud to claim our ranch ranks #2 in 

the nation. 

cornucopia.org/scorecard/eggs/ 

D 

2 whole wheat English muffin 


In a large bowl, beat together eggs, spinach, red pepper flakes, and 

turmeric. Add salt and pepper. 

Spray a muffin pan with nonstick spray and fill two wells with egg 

mixture. Bake for 12 minutes. 

Split English muffins and toast to preference. Sandwich cooked 

egg mixture in the English muffins and enjoy. 


Curds and Whey 



Within the category of dairy lies a list of alluring foods 

derived from milk, ranging from butter to cheeses to 

yogurt and cream. We generally consume dairy products produced 

from cow’s milk, but alternatives like sheep, goat, and even camel’s 

milk are growing in popularity. 


Despite years of bad press for having a high saturated fat content, 

recent studies suggest there is a lack of evidence linking conditions 

like heart disease to whole-fat dairy. There are 16 essential nutrients 

in milk, including high levels of bone and muscle builders like 

calcium, zinc, potassium, phosphorus, magnesium, and folate. Dairy 

produced from grass-fed cows are said to have a healthier balance 

of fatty acids and higher value of conjugated linoleic acid (CLA) 

that protects against type 2 diabetes, heart disease, and breast and 

colorectal cancers. 

Approximately 75% of the world experiences lactose intolerance in 

adulthood, commonly affecting high percentages of populations 

in South America, Africa, and Asia. Individuals who experience 

difficulty digesting cow’s milk can sometimes consume sheep 

or goat milk products with little to no complications. Lactose 

intolerance is not to be confused with a milk allergy, a condition 

increasing in prevalence over the past few decades, especially in 

children. Unlike lactose intolerance, which can cause symptoms of 

digestive discomfort, a milk allergy triggers anaphylaxis, causing 

symptoms like hives or rashes, and in severe circumstances, it can 

even be fatal. 


It’s no secret that the large-scale commercial production of dairy 

leads to the production of greenhouse gases. Volatile organic 

compounds coming off the feed piles, plumes of ammonia 

rising up from manure lagoons, and waterways 

becoming contaminated with nitrogen and 

phosphorus runoff shed a different 

light on the efficiencies and 

low prices industrialscale 

dairy 

production offers. If you add in animal welfare concerns, smallscale 

dairy production starts to look better on every front. 

There is a way to maximize dairy farming operations while 

lowering impact. Locally, Frank Konyn Dairy, the city’s last dairy 

farm, has been implementing sustainable practices such as manure 

management. The city and county’s renewed interest in promoting 

sustainable agriculture models in the San Pasqual Valley would 

benefit from the example set by Marin County. So far, the Marin 

Carbon Project has helped to develop and implement carbon farm 

plans for over a dozen farms, including large-scale commercial 

producer of organic dairy Straus Family Creamery. The project 

hopes to have carbon farm plans in action for 20 farms by 2020. 

Local Connections and Resources 

There are currently only two commercial dairy farmers in the 

county: the previously mentioned Frank Konyn Dairy in the San 

Pasqual Valley, and TD Dairy in Ramona. With roughly 1,500 

milking cows between the two of them, both dairies are part of 

California Dairies, Inc. (CDI), a co-op of 400 California dairies 

that produce 43% of the state’s milk and 9% of the milk supply 

nationwide. CDI milk is primarily processed into butter and 

powders. The butter is often sold by brands like Challenge and 

Danish, or used in store brands like Kirkland for Costco and 

Trader Joe’s. Nestle uses the milk powder for infant formula. And 

some of the milk goes into cheese. 

Speaking of cheese, if you’re an aspiring cheesemaker, find all 

the supplies you need at Curds and Wine, a local cheese and 

winemaking shop on Clairemont Mesa Boulevard. You could 

also join a cheesemaking club, like Queso Diego. Otherwise, the 

California Cheese Trail offers great incentive for a cheese-inspired 

vacation, listing over 70 California cheesemakers that can be 

toured from Crescent City to Los Angeles. 

For delectable, high-end cheeses of the extraordinary variety, you 

must go to any one (or all) of the four Venissimo Cheese locations 

in San Diego. Small Goods, a local farmers’ market vendor, is also 

noteworthy for creamy sheep’s milk fetas. 

For an incredible locally made Greek yogurt, keep an eye out for 

Yallitizer’s at local farmers’ markets. 

And, if by chance you’re looking for camel’s milk, check out the 

Oasis Camel Dairy in Ramona. D 

RECIPE 

Creamy Yogurt Banana Spread 

Recipe by Maggie Wissler, Bastyr University California nutrition student 


Serves 1 

While adults can achieve a balanced diet 

without consuming milk, some forms 

of dairy can be great additions to our 

meals: Fermented yogurts and kefirs can 

be a source of live beneficial bacteria, and 

fermentation makes dairy easier to digest 

and more nutritious. Look for organic 

whole milk yogurt with labels that state 

“unpasteurized” or “with live cultures.” 

Greek yogurt contains all essential amino 

acids, and a typical 6-ounce serving 

provides about 20 grams of protein. 

In this recipe, protein-packed Greek yogurt 

blends with rich almond butter to create a 

creamy spread. Cinnamon-toasted chickpeas 

top off this breakfast ensemble with a crunch. 

¼ cup canned chickpeas, drained, rinsed, 

and dried 

2 teaspoons ground cinnamon, separated 

3 ounces plain, whole-milk Greek yogurt 

2 tablespoons almond butter 

1 large banana, peeled 

Honey, optional 


On a parchment-paper lined baking sheet, 

evenly spread chickpeas and sprinkle with 

1 ½ teaspoons cinnamon. Place in oven 

and bake for 25-30 minutes, depending on 

desired texture. 

While the chickpeas are roasting, combine 

Greek yogurt with almond butter in a small 

bowl. Mix until smooth and well combined. 

Place whole banana onto a plate or slice 

into bite-sized pieces. Spread yogurt 

mixture over banana. 

Top with remainder of cinnamon and 

toasted cinnamon chickpeas. 

Recipe Note 

Add some honey to the yogurt mixture 

or drizzle some on top if you like your 

yogurt sweet. 



Ocean Bounty 



Smoked, grilled, fried, roasted, poached, or raw, seafood is 

one of the most versatile proteins to prepare and your best 

source of those heart- and brain-healthy omega-3 fatty acids. From 

salmon to sea bass, wild-caught or farmed, it’s never been easier 

(especially in San Diego!) to embrace a low-carbon lifestyle and 

eat local, fresh-off-the-boat fish. Community-supported fisheries 

and restaurants are coming in hot, so find a local fishmonger for 

first dibs on what’s biting from North County to Baja. 

Types of Seafood 

Shrimp and oysters from Baja, California king salmon (seasonally), 

white sea bass, herring, red snapper, varieties of tuna including 

Pacific bluefin, squid, crab, lobster, mackerel, and halibut 


This high-protein, mineral-rich food has a rightful place in a 

well-balanced diet. Though each breed yields brain-body benefits, 

zinc, iron, and omega-3s (the essential “good” fats humans 

don’t produce on their own) rank at the top. Opt for seasonal, 

low-mercury fish two to three times a week, and limit your 

consumption of high-mercury fish to no more than 12 ounces per 

week, according to the USDA. 


Fish populations, water pollution, and habitat degradation are 

all real concerns in our marine environments. Understanding 

where your fish is coming from, what your local fish stock is, and 

how it was caught will not only yield better-tasting fillets, but 

will also contribute to a necessary sustainable seafood movement. 

While some large-capacity commercial vessels, known as trawlers, 

practice sustainable fishing, small-scale fishermen leave only the 

slightest trace, employing smaller boats and lower-impact methods 

like hook and line (literally catching one fish at a time). 

So what’s the most sustainable seafood on the market? While 

abundance varies with the seasons, try Pacific-bound, feel-good 

varieties like shrimp, oysters, yellowtail tuna, halibut, and 

Pacific snapper. 


Markets 

Catalina Offshore Products 

Tuna Harbor Dockside Market 

Seaside Market 

Restaurants 

Fish 101 

Wrench & Rodent Seabasstropub 

The Land & Water Co. 

Harney Sushi 

Mitch’s Seafood 

Deckman’s en el Mogor (worth crossing the border for) 

Buying Tips 

Over the past seven years, fisherman, diver, surfer, restaurateur John 

Park of Fish 101 has been sourcing high-flavor, low-impact fish 

Whole Pacific Snapper in Parchment 

Recipe by Fernanda Larson, Bastyr University nutrition faculty 


Serves 2-4 

Pacific red snapper is a local fish widely available during the 

summer months. The fish’s delicate flavor is highlighted by fresh 

lemon and herbs. The use of parchment paper as a baking vessel 

not only preserves the nutritional value and flavor of the fish, but 

also makes for a sophisticated presentation and easy cleanup! A 

3-ounce serving of fish provides an average of 20 grams of lean, 

complete protein. 

2 tablespoons fresh parsley 

2 tablespoons fresh oregano 

2 tablespoons olive oil 


1 whole small Pacific snapper, scaled and gutted 

1 whole lemon, thinly sliced, plus wedges for serving 

Parchment paper 

RECIPE 

for his sustainable seafood eatery by way of local, hook-and-line 

fishermen. If you can’t make it to his Leucadia-based restaurant, use 

John’s tips to ensure you get the freshest catch every time. 

• Look for the country of origin: Consumer law regulated by the 

USDA requires all commercial retailers to label wild and farmraised 

fish with country of origin labeling (COOL). 

• Look for FAS (Frozen at Sea): This designation means strict 

adherence to quality, assuring the fish is as fresh as the moment 

it left the sea. 

• Know your local fish:Talk to a local fishmonger or do a little 

Googling for a calendar of what’s biting when. White sea bass, 

halibut, yellowtail, and bluefin tuna are rotating favorites. D 


Finely chop parsley and oregano and transfer to a bowl with 

olive oil, salt, and pepper; stir. Make 3 shallow slits on each side 

of fish and rub ¾ of the fresh herb mixture all over. Lay lemon 

slices over each slit and add a few slices with the remaining herb 

mixture to fish’s cavity. Cut parchment paper into a large enough 

piece to comfortably wrap fish. Make a papillote: Lay fish on the 

parchment paper, fold two opposite sides up over the fish, and 

bring the other two sides together, rolling down toward the fish, 

making sure it stays in place. Place papillote on a baking sheet and 

bake for 20 to 30 minutes depending on the size of your fish. 

Dress the snapper with more lemon juice and cracked pepper 

to serve. 



Birds of a Feather 



Paul Greive of Pasturebird is the world’s 

largest producer of true pasture-raised 

chickens (not far from us in Murrieta) and 

advises that picking a good bird comes down 

to one simple idea: Know your farmer. 

While pasture-raised is the buzzword of the 

moment, the term is not federally regulated, 

so just about anybody can use it, whether 

the animals see a blade of grass or not. Get 

away from relying on labels and get back 

to relationships with farms and farmers 

themselves—go online, check out websites 

and Instagram feeds of the farms, or find a 

farmers’ market and chat with the ranchers 

in person when you can. A pastured bird 

may cost more, but it’s worth seeking for 

flavor and a lower carbon footprint. 


Praised for its impressive protein profile 

(a 3-ounce chicken breast contains 27 

grams of complete protein), America’s 

favorite white meat is also teeming with 

powerful nutrients, like energizing B 

vitamins and cancer-fighting vitamins A, 

C, and selenium. Next time you prepare 

poultry, be sure to leave the skin on— 

not only does it result in a juicier, more 

flavorful bird, it also packs in heaps of 

heart-healthy unsaturated fat. 


To keep up with the demand for this lean 

protein, industrial chicken facilities have 

been pumping out poultry and pollution 

on a massive scale for years. Due to 

concerns of health- and environmentconscious 

consumers, small-scale farms are 

making a comeback with organically fed 

and free-roaming birds. 


Resources 

Farms 

Da-Le Ranch 

Pasturebird (chickens are available for 

wholesale or online at crowdcow.com/ 

ranch/pasturebird) 

Stehly Farms Organics (get ready to order 

your holiday turkeys) 

Markets 

Heart & Trotter 

Specialty Produce (they have a variety of 

frozen meats from Alpine Meat Farms) 

Simple Southwest Bird Wrap 

Recipe by Anne Guthrie, Bastyr University California 

nutrition student 


Serves 1 

A versatile ingredient, poultry is the most popular animal 

protein in the US. On average, Americans consume over 100 

pounds of chicken and turkey per person per year. A chicken 

breast provides about 35 grams of complete protein per 

4-ounce serving, but choosing the best quality meat is key. 

This simple wrap packs a protein punch in minutes! Kick 

up the antioxidant power and boost energy with fresh bell 

peppers and avocado to help you absorb essential fat-soluble 

vitamins. You can prepare the chicken (or a turkey breast) 

ahead of time by brushing with olive oil and roasting with 

½ cup white wine or water in a 325°F oven for 2 ½ hours, or 

until the internal temperature reaches 165°F. Shred the meat 

with a fork and store in the fridge until needed. And give 

your wrap extra kick by seasoning the chicken with jalapeño 

peppers, garlic, and onion; in a pinch, use chili powder, 

cayenne pepper, garlic powder, and onion powder. 

1 ½ ounces cooked and shredded chicken (or turkey), 

seasoned with salt and pepper to taste 

¼ cup cooked brown rice 

¼ cup cooked black beans 

1 bell pepper, sliced 

¼ avocado, diced 

1 medium whole wheat tortilla 

RECIPE 

10.14.18 | LIBERTY STATION 

At this tastemaker event 30 local and national 

celebrity chefs and mixologists will be competing 

to prepare winning dishes and cocktails using 

food that would otherwise be discarded. 

#WASTEDSD features renowned chefs & 

mixologists from Celebrity Chef Elizabeth Falkner, 

James Beard nominee Javier Plascencia, to 

Bravo TV’s Top Chef Katsuji Tanabe and more. 

Treehouse Kitchen 

 

 

 

 

 

 

wastedcelebration.com 

 

Cooking 

Workshops! 

 

 

 

Stehly Farms Markets 

Restaurants 

GoodOnYa 

Wrap chicken, rice, beans, bell pepper, and avocado in a 

tortilla and roll it up like a burrito and enjoy! 

Herb & Wood 

Nate’s Garden Grill 

D 

Local • Organic • Fresh • Prepared Foods 

No waiting! Order online & pick up. ramonafamilynaturals.com 

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



Verboten and Adored 

By Maria Hesse Photo by Olivia Hayo 

The word verboten means “forbidden”— 

which means more pork for those 

of us who adore it. I’ve heard dedicated 

vegans confess to eating bacon a few times a 

year because who could resist that distinct, 

succulent smell. Or carnitas. Or BBQ ribs 

with a side of pork and beans. Or a pile of 

prosciutto with fresh sliced melon. There’s 

good reason why there are so many devotees 

to the unholiest of meats. Like other 

livestock, when a pig is raised in a manner 

that respects both the animal and the 

environment, the only appropriate next step 

is to be grateful and enjoy it. 


Evidence shows that pork and other meats 

have enriched nutritional value when 

pasture-raised. The higher levels of healthy 

fatty acids like omega-3s and conjugated 

linoleic acid (CLA) are great for your 

skin—plus, CLA promotes muscle building 

and weight loss. Pasture-raised pork also 

boasts a lower calorie content compared to 

conventionally raised pigs. 

Conventional Versus Heritage 

Conventional pork generally refers to pigs 

raised in a concentrated animal feeding 

operation (CAFO). Being raised in a CAFO 

means that pigs spend their lives indoors in 

confined facilities, and eat heavy loads of 

feed corn and soy with a side of antibiotics 

and hormones. While the USDA report 

of declining sales of antibiotics for foodproducing 

animals in 2016 is a shift in the 

right direction, it’s not enough to quell 

concerns from scientists around the world 

and even the Center for Disease Control 

that the overuse of antibiotics in food 

animals could lead to the creation of resistant 

superbugs that threaten public health. 

Pasture-raised implies that the animal is 

raised outdoors and has free range, with 

little to no supplemented feed, and is free 

of antibiotics and hormones. Krystina 

Cook of Cook Pigs (the woman behind 

the heritage pork prepared by chef Brian 

Redzikowski of Kettner Exchange who 

took home the regional Cochon 555 

trophy back in March) says that “because 

the animals are working their [natural] 

feed into their muscles, the meat has better 

marbling and a richer, deeper flavor.” 


Resources 

Da-Le Ranch and Sage Mountain Farm 

are some of the more accessible pastured 

pork producers for Southern California 

consumers, with a variety of meats 

available for sale at farmers’ markets and 

for order online. Cook Pigs has moved 

their herd from Alpine to Petaluma for 

greener pastures, but still sells whole 

heritage pigs to local butcher shop Heart 

& Trotter, and direct to local restaurants 

like Kettner Exchange, Juniper and Ivy, 

Born and Raised, Mister A’s, and Cowboy 

Star. Stehly Farms is also favored for their 

pigs by several San Diego chefs, as is Taj 

Farms. And, for thick slices of antibioticand 

hormone-free bacon, go see the 

butcher at Valley Farm Market in Spring 

Valley. D 

Perfect Pork Tenderloin with 

Roasted Veggies & Brown Rice 

Recipe by Kacy Lindaman, Bastyr University California 



Serves 1 

Pork tenderloin is classified as “extra-lean,” meaning it 

contains less than 5 grams of total fat and no more than 

2 grams of saturated fat per 3.5-ounce serving. The same 

3.5-ounce serving provides about 30 grams of protein. 

1 cup broccoli florets, roughly chopped 

3 ounces rainbow baby carrots, sliced 

½ red bell pepper, cut into strips 

2 teaspoons olive oil, divided 

2 cloves garlic, minced 

1–2 tablespoons of Bragg’s Liquid Aminos 


1 ½-ounce pork tenderloin, lean cut 

1 cup cooked brown rice 


RECIPE 

Toss broccoli, carrots, and bell pepper with oil, garlic, Liquid 

Aminos, salt, and pepper. Place veggies on a sheet pan and 

cook in oven for 20 minutes, turning halfway through. 

While veggies are cooking, slice tenderloin lengthwise into 

2-inch medallions; season with salt and pepper. Heat an 

oven-safe skillet* on the stove over medium-high heat. Coat 

the bottom of the pan with remaining olive oil, add pork 

medallions, and sear one side until nicely browned, 3–5 

minutes. Flip and sear the other side until lightly browned, 

2–3 minutes. Remove pan from heat, cover, and transfer to 

the oven until thoroughly cooked, about 10–12 minutes. 

Assemble rice, vegetables, and tenderloin on a plate and enjoy! 

*If you don’t have an oven-safe skillet, transfer meat to a 

baking sheet. 

BETTER FOOD AT WORK 

Eat healthy when you’re busy. 

luckybolt.com 

Mention this ad for a free trial lunch. 

• Best Chef Winner, 

Accursio Lotà 

• Best Wine List Winner 

• 2017 Pasta World 

Championship Winner, 

Accursio Lotà 

Local organic produce, 

meat & seafood 

Authentic Italian cuisine 

Food, wine & spirits 

pairing events 

Patio dining 

Dog friendly 

2820 Roosevelt Road • Liberty Station, Point Loma • 619-270-9670 • solarelounge.com 



Pastured and Pan-braised 


“ 



Where’s the beef ?” takes on a whole new meaning 

when you’re looking for ways to source beef raised 

within San Diego County. What can we say— 

raising livestock, like agriculture in general, is becoming increasingly 

challenging to maintain in our region. The cost of land, water, 

and labor and very slim margins for profit are the primary factors 

contributing to the swell of local farmers shutting off their water, 

uprooting groves of avocado and citrus trees, selling off land and 

herds that have been in families for generations, and shuttering 

doors. A summer of extreme heat has killed off desperately needed 

crops, and local producers need community support more than ever. 

We are not here to pour sugar on the reality. 


Look for grass-fed beef free of antibiotics and hormones. Grassfed 

beef is sometimes grain-finished, which can be favorable for 

marbling and a richer flavor. Individuals looking to avoid grain-fed 

altogether should be sure to ask for grass-finished beef, which will 

have yellower fat, a lower calorie content, and higher levels of 

antioxidants and fatty acids. 


Just flip back a few pages to review the environmental issues that 

plague the dairy industry. Some might argue that this region may 

not be suitable for the large herds essential for the production of 

scale needed to turn a profit when it comes to beef production. 

But small-scale farms can benefit from small herds of livestock. 

When managed properly, food animals can be beneficial to 

promoting soil health and instrumental in comprehensive forms 

of regenerative agricultural practices. (While they don’t have 

cattle, you can take a tour of Stehly Farms to see how livestock can 

benefit organic agricultural practices.) As one small-scale farmer 

put it, the big barrier is the cost of processing cattle, or the lack of 

USDA processors suitable for small producers within close range. 

Having a few head of cattle would benefit both the health of this 

farmer’s land and her bottom line until she factors in the cost of 

transporting and processing. It would far exceed what she could 

hope to make selling the beef from a tent at a farmers’ market. 

Another Option for Red Meat 

We are lucky enough to have the option of buying locally raised 

lamb at many of our favorite restaurants and markets. Goat 

is another red meat alternative that’s gaining in popularity 

with the increase of regional food tourism. Environmental 

impacts are decreased with smaller livestock herds. 


Da-Le Ranch and Sage Mountain Farm meats are 

sold at many local farmers’ markets and available 

online. If you’re looking in a deli case, Heart & 

Trotter was the only butcher that we could 

find consistently offering California-raised 

grass-fed and grass-finished beef. Some 

local grocers like Jimbo’s Naturally, 

Sprouts, Lazy Acres, and Whole Foods 

are good places to find organic grass-fed 

beef and other meats. If you’re dining 

out, we encourage you to put your 

phones down, skip the drive-thru line, and 

sit down with your loved ones for a grass-fed 

cheeseburger at Burger Lounge, the popular 

chain that started in San Diego. They also offer lowcarb 

and plant-based options for your diverse friends, plus 

local beer and seriously tasty fries D 

RECIPE 

Flawless Filet Mignon with 

Antioxidant-Rich Veggies 

Recipe by Kevin Canale, Bastyr University California 



Serves 1 

A 3-ounce serving of beef contains over 20 grams of protein 

and provides all of the essential amino acids necessary for 

feeling your best. Sweet potatoes are a source of vitamin A and 

potassium-rich Swiss chard gives our bodies the nutrients it 

needs to function optimally. 

½ pound sweet potatoes, cut into ½-inch cubes 

3-ounce filet mignon 

2 tablespoons high-quality organic cooking oil of choice 

1 cup Swiss chard, chopped 


Preheat oven to 400°F 

Fill a large pot with 3 cups of water and bring to boil. Add 

sweet potatoes. Cook for 20 minutes or until tender. 

Heat an oven-safe skillet over medium-high heat and add 1 

tablespoon oil. (Feel free to use a sodium-free rub for added 

flavor.) Place meat in pan once hot. 

Cook filet on one side until nicely seared, about 3 minutes; 

flip and immediately place in the oven for 12 additional 

minutes or until preferred doneness is reached. 

Heat another skillet on medium-high heat and add Swiss chard 

and 1 tablespoon oil. Saute for 3–5 minutes. Season the Swiss 

chard with a sprinkle of salt and pepper. Plate finished filet with 

Swiss chard and sweet potatoes and devour! 

Editor’s Note: With all due respect to Kevin for creating 

this super-healthy recipe for filet mignon, we liberally salted 

and properly pan-seared the gorgeous beef tenderloin from 

Da-Le Ranch with a butter baste, rare to perfection, just 

for this photograph. However you prefer your beef or any 

meat, choosing to consume animals that are raised naturally, 

organically, humanely, and honestly—when you can and as 

much as you can—will make a difference. 

YourOrganic 

headquarters 

Join our garden club for articles, tips, 

how-to’s, workshops, and more! 

grangettosgardenclub.com 

For locations and hours, visit 

grangettos.com 

Fresh & Local 

Seafood 

OPEN MON & TUES 8AM-3PM 

WED–SUN 8AM–5PM 

Fish Market | Food Demos | 

Special Events 

Committed to sourcing better seafood 

choices from responsible fisheries or farms. 

5202 Lovelock St., San Diego 92110 

619-297-9797 | www.catalinaop.com 

100% Estate Grown, 

Produced 100% Estate and Grown, Bottled 

Produced and Bottled 

SAN RAMONA DIEGO VALLEY WINES 

COUNTY WINES 

Zinfandel | Sangiovese | Malbec 

Cabernet Franc | Dry Rosé 

Zinfandel | Sangiovese | Malbec 

Cabernet Franc | Albarino 

Open for Tasting and Sales 

Open Saturdays for tasting & Sundays and sales 11-5 

Saturdays & Sundays 11–5 

910 Gem Lane, Ramona, CA 

910 chuparosavineyards.com 

Gem Lane, Ramona, CA 

chuparosavineyards.com 

TH 

65 

1952 - 2017 


With a taste described as a nutty medley of cashew, macadamia, 

and peanut, crickets are quickly forging the way for insect-eating 

acceptance with Westernized palates. 

Try roasted crickets in stir-fries or add an extra dose of essential 

amino acids to your smoothies and baked goods in its versatile 

powdered form. 

Are you ready to try these crunchy critters? Come on, live a little! 


Farm 

Coalo Valley Farms, California’s first urban cricket farm in Van Nuys 

Restaurant 

El Tejate 

Bison 

Calling all conscious carnivores: Buffalo meat could be just 

what the doctor ordered! Considered a heart-healthy protein 

powerhouse, this North American native contains fewer calories 

than beef, produces low carbon emissions, and actually helps 

preserve grasslands. 

Even better news? You don’t have to visit Montana to get your fix. 

A slew of gastropubs throughout San Diego are reimagining the 

timeless burger with juicy, Midwest-meets-SoCal flair. 

See what’s growing this season! 

Thursdays at 8:30 pm & Saturdays at 3:30 pm 

Stream online anytime 

@ agrowingpassion.com 

COMMENT 

INSPIRE 

WATCH 


Farm 

Star B Ranch 

Enticing Alternatives 


It’s not news that raising livestock is one of the largest 

contributors to our planet’s ever-growing environmental 

footprint. There are options for meat that go beyond the usual 

suspects of beef, pork, lamb, and chicken. In fact, farmers and 

even chefs are shaking up sustainability with kinder cuts, featuring 

lesser-known sources of protein that are earth-friendly, efficient, 

easy to raise, and (bonus!) offer two to three times more protein 

than their more popular counterparts. 

Rabbit 


Boasting one of the highest percentages of digestible protein, 

rabbit is mild in flavor and, according to Slow Food USA, “can 

produce six pounds of meat on the same amount of feed and water 

it takes a cow to produce just one pound.” 

Not to mention, they breed like, well, you know... 


Farmers’ Market 

Thanks to Da-Le Ranch, you can grill with a little less guilt by 

picking up this pleasant protein at almost any San Diego farmers’ 

market. Order online at da-le-ranch.com 

Restaurant 

The Lion’s Share 

Crickets 

Requiring only a gallon of water per pound, these nutrient-dense, 

low-impact chirpers are already enjoyed by 80% of the world. 

Market 

Ramona Family Naturals 

Restaurant 

Pure Burger. All meat is locally sourced. 

Quail 

Small but mighty are these unsung heroes of poultry. An economic 

provider of protein for small farms and even backyards, quail is 

similar to chicken in flavor, yet quailsproduce more eggs, need less 

food and space, and mature much faster than their feathered friend. 


Farmers’ Market 

Buy from Da-Le Ranch at most farmers’ markets or order online 

at da-le-ranch.com. 

Restaurants 

The Lion’s Share (There are all sorts of interesting game meats on 

the menu, like rabbit, quail, and wild boar.) 

Yakitori Hino (The menu offers quail eggs and occasionally meat.) 

D 



{Day Tripper} 

Eat, Drink, and Walk it Off in La Mesa 

Story and photos by Jackie Bryant 

Though La Mesa lies just east of San Diego’s official boundary, 

it’s an easily overlooked neighborhood—which is unfortunate 

considering the new additions to the area’s drinking and dining scene 

over the last few years. Living by the beach, I’m especially guilty of 

overlooking La Mesa’s charms, so I decided to head a few miles inland 

for a day to see what I’ve been missing. 

9:30am—Public Square Coffee 

Nestled right in the middle of La Mesa’s main drag—the eponymous 

La Mesa Boulevard—is Public Square Coffee. In its description, 

the shop says what the world “needs is connection...Public Square 

is a place for exactly that.” Since I often find myself identifying with 

this need, I knew that Public Square was where my tour of La Mesa 

should begin. The cafe has an appealing and varied menu; I settled 

on a freshly baked scone with a “flight” of housemade maplecayenne, 

guava, and blueberry butters. To drink, I ordered my usual 

morning standard, a cappuccino, and took out my laptop to get some 

work done in the cheerful and creative space. 

11am—Secret Stairs 

I decided to take a quick hike before it got too hot—and hiking is 

fairly easy to do in La Mesa with its variety of neighborhood hills 

and trails. Secret Stairs are somewhat hidden near the downtown 

area, but the popular climb can be found at the intersection of 

Canterbury Avenue and Windsor Drive, just a few blocks from 

University Avenue and La Mesa Boulevard. The hike up 245 steps 

is a real heart-pumper, but well worth the huffing and puffing: The 

summit boasts generous city views. 

Noon—Sheldon’s Service Station 

All of that exercise convinced me I deserved a beer, so I trekked 

back down to La Mesa Boulevard and headed to Sheldon’s Service 

Station, an appropriately named restaurant in a former gas and 

service station. The tap list here features a rotating cast of local brews, 

and the food menu is geared towards breakfast and lunch dishes. I 

grabbed a Mikkeller hazy IPA and an order of avocado toast, took 

a seat on the outdoor shaded patio, and watched the lunch crowd 

materialize as foot traffic began to pick up across La Mesa Boulevard. 

2pm—Vine Ripe 

After lunch I headed to Vine Ripe, a market that specializes in 

European and Middle Eastern grocery and deli items alongside 

organic produce and other foodstuffs. Of particular interest are 

their bulk and spice sections, which offer a range of products not 

easily found elsewhere in San Diego. The spice aisle has just about 

everything a cook could ever want: Pink peppercorns, za’atar, 

sumac, anise, and five-spice powder are just a sampling from an 

impressive selection. Beans, grains, lentils, and rice are also available 

in bulk. Locals love Vine Ripe’s deli section—notably their variety 

of feta cheeses and sandwiches, like the popular Tri-Tip Fecta, 

a pepper medley tri-tip hoagie with caramelized red onions, 

mushrooms, wasabi-cilantro mayonnaise, and fresh provolone 

cheese on a crusty roll. I grabbed one for the road. 

3pm—Helix Brewing Co. 

La Mesa is the latest community to play host to San Diego’s craft 

beer obsession, where new tasting rooms seem to open every few 

months. Helix Brewing Co. features 12 rotating taps, ranging from 

double IPA hop bombs to chocolatey stouts to Belgian-style ales. 

The afternoon heat inspired me to order the Acid Drop, a tart but 

refreshing Bavarian-style weizen with Goldings hops and German 

yeast that clocks in at a low 3.7% ABV—perfect for the blazing 

sun. While there, I dug into my sandwich from Vine Ripe; the red 

onions cut the fat from the mayo, cheese, and tri-tip, and the heat 

from the wasabi rounded everything out. The light beer was the 

perfect accompaniment. 

4pm—Amethyst Moon 

After drinking and snacking some more, I decided to walk it off by 

heading to Amethyst Moon and perusing the boutique’s offerings; 

bright purple and opaque amethysts and other stones, metaphysical 

books, incense, massage and Reiki candles, essential oils, and 

jewelry are all on display in the well-appointed gift shop. 

5:30pm—La Mesa Wineworks 

I found that when it comes to happy hour, La Mesa Wineworks 

can’t be beat. It’s a cooperative tasting room operated by two separate 

San Diego County wineries, San Pasqual Winery and Wyatt Oaks 

Winery. Though some of the wines offered were made with grapes 

sourced from elsewhere in California, I decided to stick to San Diego 

County fruit. I opted for a peppery 2013 Zinfandel from Wyatt 

Oaks because I appreciate opportunities to taste wines that omit 

sulfites (preservatives) from the winemaking process. 

7pm—City Tacos 

For dinner, I decided to check out one of my favorite North Park 

mainstays: City Tacos. Their La Mesa outpost has the same Californiameets-Mexico 

menu but is more friendly to dining in. With ample 

seating inside and a sprawling, comfortable patio out back, it’s the ideal 

spot to while away an evening while eating original tacos and sipping 

on Mexican brews or agua frescas. My 

favorite is the chorizo asado taco with melted 

Oaxaca cheese, so I ordered up one of those 

as well as the Especial with shrimp, octopus, 

squid, Oaxaca cheese, panko-fried snow crab, 

cilantro, and serrano chiles on a flour tortilla. 

With its bustling residential community 

and hearty dose of local pride, La Mesa is 

an example of San Diego County at its best. 

La Mesans are embracing the way their 

enclave is growing and changing and are 

dedicated to supporting local businesses 

and restaurants (like the highly anticipated 

fourth location for Surfrider Pizza). This 

is no small feat in a world where big-box 

stores and chain restaurants are proliferating 

at a fast clip. Another bonus is that the 

downtown village area is exceptionally 

walkable and has multiple transit stops for 

both the MTS bus and trolley. There are 

plenty of excuses to explore the Village on 

foot during the farmers’ market (3–7pm) on 

a Friday afternoon, during the summer car 

shows on a Thursday evening, or during the 

La Mesa Oktoberfest—one of the best in the 

county—which will be celebrating its 45th 

anniversary this year from September 28–30. 

Looking for a delicious day steeped in all 

things local? Turns out one needn’t look 

much further than just east down the 8. D 

Jackie Bryant is a freelance writer who lives in 

Ocean Beach. More of her work can be found at 

jackiebryantwriting.com. 

Top, left to right: Public Square Coffee and 

Secret Stairs. Middle, left to right: Sheldon’s 

Service Station, Helix Brewing Co., and 

Amethyst Moon. Bottom: City Tacos. 



{Innovating for Good} 

Engaging Community 

Cooking, Growing, and Gleaning 

By Annelise Jolie and Katie Stokes 

gleaning to any interested parties,” Gilson 

says. “Once they pick that first orange, 

upcycle that first box of zucchini, meet 

the farmers that grow their food, they 

are energized.” After all, unlike reading 

statistics, actually picking up boxes of unsold 

fruit at a market makes food waste real. 

Editor’s Note: This is the final story in a three-part series that takes you inside the inspiring world of San Diego’s 

food-based nonprofits. You can find the first two stories covering social enterprise and food access organizations in 

the 2018 January–February and March–April issues and online at ediblesandiego.com. While we were unable 

to highlight every organization worthy of mention in this series, our website also features a living directory of 

local food-based nonprofits. 

As Wendell Berry pointed out decades 

ago, “To be interested in food but 

not in food production is clearly absurd.” 

Because food production is a community 

issue, building a strong food system requires 

community participation. Local nonprofits 

Olivewood Gardens, Humane Smarts, 

and ProduceGood know this—these 

three organizations built engagement into 

their mission. As a result, they’ve created 

ambassadors who share their knowledge 

with friends, families, and neighbors. 

Ambassadors for Health 

“We’re very much community-driven,” 

says Claire Groebner, Olivewood Gardens’ 

development director. Olivewood Gardens 

serves the National City and South Bay 

communities by empowering students and 

families from diverse backgrounds to be 

healthy and active citizens. 

“We do our best to create programming 

based on what our community’s needs are,” 

Groebner says. “[Residents] don’t have a 

lot of access to education around health, 

nutrition, and the environment—and 

they want it.” In response, Olivewood 

offers organic gardening, environmental 

stewardship, and nutrition education 

initiatives. 

Perhaps the nonprofit’s most inspiring 

example of working hand in hand with 

the community is Cooking for Salud. This 

bilingual English and Spanish program 

equips parents (mostly Latina mothers 

with chronic health issues in the family) 

with the skills and knowledge needed to 

turn their kitchens into healthy food zones. 

Through training from professional chefs, 

doctors, and program alumni, participants 

learn how to bring nutrition back home. 

Upon graduating, each Cooking for 

Salud participant is crowned with the title 

kitchenista. These kitchenistas become 

advocates for health in their communities 

by rallying friends and family to eat well 

and by conducting presentations in schools. 

National City and South Bay are now home 

to 174 kitchenistas—a substantial force for 

health in local neighborhoods. Groebner 

says that this kind of grassroots change is 

exactly what Cooking for Salud hopes to 

spark: “We want to empower leaders in the 

community and lift them up to become 

advocates for change.” 

Connecting Youth and Adults 

on the Farm 

In the heart of downtown San Diego, an 

urban farm occupying 16,000 square feet 

connects students and adults over a shared 

interest: growing nourishing food. Run by 

SMARTS Farm in Downtown San Diego 

the nonprofit Humane Smarts, SMARTS 

Farm offers a place for collaborative 

community gardening, where residents 

connect to the land and their food. 

Through relationships with schools and 

neighborhood residents, SMARTS Farm 

invites San Diego’s urban population 

to learn about food through hands-on 

experiences. Thousands of kids have visited 

the farm to harvest their own salads, learn 

about soil amending, and compare GMO 

and non-GMO seeds. Founder Susan 

Madden Lankford says that the kids carry 

this knowledge home with them: “Without 

being told, they experience [gardening] first 

hand and they pass it along.” 

While kids get their hands dirty, downtown 

residents work alongside them in raised 

garden beds. SMARTS Farm leases garden 

boxes to neighbors who live in high-rise 

apartments that might lack outdoor space 

suitable for growing. For a small fee, residents 

receive a cedar box, soil, water, sunlight, 

and the freedom to grow organic crops 

ranging from avocado to mango to passion 

fruit. “One resident even planted cotton,” 

Lankford says. “Now that resident is 

teaching the kids about growing cotton. It’s 

a total thrill to see this type of community 

interaction take place.” 

An Army of Gleaners 

Photo courtesy of Humane Smarts 

“Being a nonprofit with a paid staff of 2.5, 

we absolutely need citizen engagement to 

power our programs,” says Nita Kurmins 

Gilson. With partners Jerilyn and Alexandra 

White, Gilson co-founded ProduceGood, 

a gleaning organization that combats food 

waste and hunger by harvesting San Diego’s 

extra bounty and delivering it to those in 

need. Just as impressive as the 425 tons 

of edible food diverted from landfills is 

ProduceGood’s volunteer force. 

Dozens of dedicated gleaners join 

ProduceGood every week to pick fruit 

in North County residential orchards. 

Another group recovers and transports 

rescued produce from farmers’ markets 

to feeding agencies, while others glean 

veggies from Coastal Roots Farm. With a 

database of over 750 local volunteers, the 

organization has tapped into a powerful 

form of community engagement. 

“Many of [our volunteers] are ambassadors 

of our program, spreading our gospel of 

“Food waste and food insecurity know 

no age limits, and both of these issues 

affect all of our community,” says Gilson. 

“Understanding that these are issues they 

can actively help solve empowers our 

volunteers, from age two to 82.” 

While their programs are diverse, Olivewood 

Gardens, SMARTS Farm, and ProduceGood 

share a spirit of empowerment. The 

collaborative approach equips community 

ambassadors to plant seeds of health 

in their own kitchens, classrooms, and 

neighborhoods. Because a healthy food 

system begins with the people who grow and 

eat the food, each one of us has a role to play. 

Want to donate or volunteer to help 

build a healthier local food system? Visit 

olivewoodgardens.org, humanesmarts.org, 

and producegood.org for more. D 

Annelise Jolley is a San Diego-based writer and 

editor interested in stories about food, travel, and 

community development. She earned her MFA 

in creative nonfiction writing and her work has 

appeared in Sojourners and Civil Eats, among 

others. Follow her on Twitter @annelisejolley or say 

hello at annelisejolley.com. 

Katie Stokes led two educational nonprofits in 

Escondido for nearly 20 years and has served as a 

volunteer on several boards of directors. Her MA 

in geography and her passion for travel, culture, 

and family inform and inspire her current work as 

publisher of Edible San Diego. 

Olivewood Gardens kitchenistas 

Photo courtesy of Olivewood Gardens 

Cooking for Salud inspired the short documentary 

The Kitchenistas of National City, which you can 

watch on kpbs.org. A full-length documentary is 

in early production and slated for release in 2019. 

“At the farm [children and adults] blend 

naturally,” Lankford says. By inviting 

diverse residents to engage with each 

other, the SMARTS Farm plants seeds of 

collaboration in its garden and beyond. 

ProduceGood volunteers show off 

their gleaned produce. 

32 edible San Diego September-October 2018 33 edible San Diego July-August 2018 

September-October 2018 edible San Diego 33 

Photo courtesy of ProduceGood

{Local Attractions} 

CHECK THIS OUT 

Water Conservation 

Garden 

With the opening of Grand Ole BBQ 

Flinn Springs, you might find yourself 

out in El Cajon more than ever before. 

(At least we will.) And if you’re looking 

for a good excuse to walk off some 

of that BBQ, you’ll find the Water 

Conservation Garden on six acres near 

the Heritage of the Americas Museum 

and Cuyamaca College. The nonprofit 

garden demonstrates how attractive and 

purposeful waterwise landscaping can 

be when applied to native landscapes 

and vegetable gardens. Admission to the 

garden is free on the first Saturday of 

every month from 10am with docent-led 

or self-guided tours. Additional events on 

the calendar for September and October 

include morning yoga on the third 

Monday morning of every month and 

the popular Sips and Succulents tour on 

September 26. (Who doesn’t love wine 

and succulents?) The space is also available 

to host corporate events, personal parties, 

and wedding ceremonies and receptions. 

You can support the garden and receive 

discounts on classes and special events by 

becoming a member. 

thegarden.org 

IN SEASON IN SAN DIEGO 

Welcome the season of hard squashes, 

U-pick apples in Julian, and pumpkin 

everything. According to the San Diego 

County Farm Bureau Harvest Calendar, 

Asian pears should be making appearances 

in October. Figs and passionfruit are sure 

to be dripping off their branches and vines, 

and the region’s dragon fruit should be 

coming into their prime. 

EVENTS 

Artisan Table, Thursdays at 

A.R. Valentien 

For a unique farm-to-table experience at The 

Lodge at Torrey Pines, try this intimate 

communal dinner prepared by executive 

chef Jeff Jackson and chef de cuisine Kelli 

Crosson. Here, you’ll be presented with 

tempting dishes expertly paired with delicious 

wines, all while enjoying the view from the 

terrace overlooking the 18th hole of the 

Torrey Pines Golf Course. 

lodgetorreypines.com 

Cooking Classes at Solare Ristorante 

Learn to craft Italian cuisine with chefs Accursio and Brian during this immersive, hands-on 

experience in Solare’s commercial kitchen. Italian-style coffee and pastries are served, along 

with Italian wine for students interested in cooking with wine. Classes are $75 and limited 

to 10 participants every other Saturday. 

solarelounge.com 

Ecolife’s 15th Anniversary Gala 

Wear all white attire to enjoy an open bar and sample creative eats prepared by chefs Ricardo 

Cervantes, Kelli Crosson, Saransh Oberoi, Jason Knibb, Phillip Esteban, and Jon Bautista at this 

VIP fundraising event. Live entertainment will be provided by NuVintage, and silent and live 

auctions will raise funds to improve lives, save endangered species, and protect natural resources. 

The 15th annual event will be held on September 22 from 6–10pm at Lot 8 in Mission Valley. 

ecolifeconservation.org 

Farm to Fork Week San Diego 

Celebrate our region’s outstanding produce, seafoods, and meats with expertly prepared 

dishes by dedicated chefs at San Diego’s premiere farm-to-fork dining destinations 

September 9–16. Participating locations are verified to source ingredients from local 

farmers, fishermen, and ranchers so that local food dollars stay local. Restaurants will feature 

prix fixe menus and specials. Look for special events to kick off on Wednesday, September 5 

at 8:30am and Shop with the Chefs at Little Italy Wednesday Market. 

farmtoforksd.com 

San Diego Restaurant Week 

Eat, laugh, and share delicious dishes at over 200 restaurants September 23–30. Threecourse 

prix fixe dinners for $20, $30, $40, and $50, and two-course prix fixe lunches for $10, 

$15, or $20. No tickets needed, but reservations are recommended! 

sandiegorestaurantweek.com 

Wasted 

On October 14 celebrate sustainable food with 30 celebrity chefs (including Katsuji Tanabi 

from “Top Chef ” and James Beard nominee Javier Plascencia) and mixologists competing 

with dishes and drinks made from food that would otherwise be discarded. 

wastedcelebration.com 

An example of Crosson’s seasonal dish: 

Strawberry and macadamia clafoutis with 

Meyer lemon gelato. 

Photo courtesy of Evans Hotels 

M onday 

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–June 

cityfarm@sdccd.edu 

T uesday 

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 

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. and Eastlake Blvd. 

4–8pm (3–7pm, winter) 

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–June 

858-534-4248 

Vail Headquarters * 

32115 Temecula Pkwy. 

9am–1pm 

760-728-7343 

W ednesday 

Grantville 

4647 Zion Ave. 

Noon–4pm 

619-550-7180 

Little Italy Wednesday NEW! *# 

555 W. Date St. 

9am–1pm 

619-233-5009 

Ocean Beach 

4900 block of Newport Ave. 

4–7pm (4–8pm summer) 

619-279-0032 

* Market vendors accept WIC (Women, Infants, 

Children Farmers’ Market checks) 

# Market vendors accept EBT (Electronic Benefit 

Transfer) 

People’s Produce 

Night Market *# 

1655 Euclid Ave. 

5–8pm 

619-813-9148 

Santee *# 

Carlton Hills Blvd. & Mast Blvd. 

3–7pm (2:30–6:30pm winter) 

619-449-8427 

State Street in Carlsbad Village 

State St. & Carlsbad Village Dr. 

3–7pm (3–6pm, fall–winter) 

858-272-7054 

Temecula - Promenade * 

40820 Winchester Rd. by Macy’s 

9am–1pm 

760-728-7343 

T hursday 

Lemon Grove NEW! 

2885 Lemon Grove Ave. 

3–7pm 

619-813-9148 

Linda Vista *# 

6900 Linda Vista Rd. 

3–7pm (2–6pm, winter) 

760-504-4363 

North Park Thursday *# 

North Park Way & 30th St. 

3–7:30pm, year-round 

619-550-7180 

Oceanside Morning * 

Pier View Way & Coast Hwy. 101 

9am–1pm 

760-791-3241 

Rancho Bernardo 

16535 Via Esprillo 

btwn Via Fontero & Via del Campo 

11am–2pm 

619-279-0032 

SDSU 

Campanile Walkway btwn Hepner 

Hall & Love Library 

10am–3pm, Sept–June 

www.clube3.org 

Sleeves Up Horton Plaza 

199 Horton Plaza 

10am–2pm 

619-481-4959 

Valley Center 

28246 Lilac Rd. 

4–8pm 

vccountryfarmersmarket@gmail.com 

! Currently only City Heights accepts WIC Farmers’ 

Market Checks and the WIC Fruit 

and Vegetable Checks. 

F riday 

Borrego Springs 

Christmas Circle Comm. Park 

7am–noon, Oct–May 

760-767-5555 

Horton Plaza # 

225 Broadway Circle 

11am–2pm 

619-550-7180 

Imperial Beach *# 

Seacoast Dr. at Pier Plaza 

Oct to Mar, 2–7pm; 

Apr to Sept, 2–7:30pm 

info@imperialbeachfarmersmarket.org 

La Mesa Village * 

La Mesa Blvd. btwn Palm Ave. & 

Allison St. 

3–7pm 

619-550-7180 

Rancho Bernardo Winery 

13330 Paseo del Verano Norte 

9am–1pm 

760-500-1709 

S aturday 

City Heights *#! 

Wightman St. btwn Fairmount & 

43rd St. 

9am–1pm 

760-504-4363 

Del Mar 

1050 Camino Del Mar 

1–4pm 

858-465-0013 

Little Italy Mercato *# 

555 W. Date 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. 

All San Diego County markets listed except, SDSU, 

and Seeds @ City are certified by the County 

Agricultural Commissioner. Visit ediblesandiego. 

com and click on “Farmers’ Markets” for more 

{Farmers’ Markets} 

10am–2:30pm 

858-586-7933 

Temecula—Old Town * 

Sixth & Front St. 

8am–12:30pm 

760-728-7343 

Vista *# 

325 Melrose Dr. South of Hwy 78 

8am–1pm 

760-945-7425 

S unday 

Allied Gardens Sunday 

Lewis Middle School 

5170 Greenbrier Ave. 

10am–2pm 

858-568-6291, 619-865-6574 

Fallbrook—Valley Fort 

3757 South Mission Rd. 

10am–3pm 

951-695-0045 

Hillcrest * 

3960 Normal & Lincoln Sts. 

9am–2pm 

619-237-1632 

La Jolla Open Aire 

Girard Ave. & Genter 

9am–1:30pm 

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 

858-735-5311 

Rancho Santa Fe Del Rayo 

Village 

16079 San Dieguito Rd. 

9:30am–2pm 

619-743-4263 

Santa Ysabel 

Hwy 78 and 79 

21887 Washington St. 

Noon–4pm 

760-782-9202 

Solana Beach 

410–444 South Cedros Ave. 

Noon–4pm 

858-755-0444 

complete information and links to farmers’ market 

websites. 

This list is updated each issue with the most current 

information provided by market managers. 



NEIGHBORHOOD 

Dining Guide 

Check out Edible San Diego’s new advertising section featuring eateries from 

across the county. These restaurants are either locally owned, passionate 

about local sourcing, or both. Enjoy a delicious meal and make sure to tell 

our advertisers that Edible San Diego sent you! 

NORTH COUNTY 

A.R. Valentien 

11480 North Torrey Pines Rd., La Jolla 

858-453-4420 • lodgetorreypines.com/ar-valentien 

The Torrey Pines Lodge’s 

signature restaurant, A.R. 

Valentien, highlights regional 

San Diego cuisine served in 

an elegant, timbered indooroutdoor 

dining room overlooking the 18th hole 

of Torrey Pines Golf Course. Executive chef Jeff 

Jackson sources only the best local provisions, and 

the menu changes frequently based on seasonal 

fare available. The restaurant takes its name from a 

talented early 20th-century California artist whose 

works are exhibited throughout the restaurant. 

EscoGelato 

122 South Kalmia St., Escondido 

760-745-6500 • escogelato.com 

Located in the heart of 

Escondido, EscoGelato 

is made fresh daily using the highest quality 

ingredients and fresh fruit sourced from local 

farmers. The result is a luscious, super-creamy gelato 

that’s full of flavor. You will taste the difference. In 

addition to the main event, enjoy a nice selection of 

paninis, soups, salads, coffee, and tea. 

LuckyBolt 

10920 Roselle St. #104, San Diego 

619-940-7191 • luckybolt.com 

LuckyBolt is focused on making it 

easy and affordable to maintain 

a healthy diet and support local, 

sustainable farms by providing 

daily food delivery to the 

workplace. They recently opened their flagship 

Kitchen & Takeaway, just across from the Sorrento 

Valley train station. They offer a variety of delicious 

breakfast and lunch options made from scratch 

daily, so feel free to become a regular. Tip: The 

breakfast sandwich is life-changing. 

Masters Kitchen and Cocktail 

208 S. Coast Highway, Oceanside 

760-231-6278 • mastersoceanside.com 

Masters, once a well 

remembered drag 

car shop, is now a 

revamped industrial 

space with authentic character and creative food. 

The restaurant offers an inviting dining experience 

and a lovely escape from the nearby beach, with 

a menu featuring such crowd favorites as the 

Masters burger, truffle fries, and carne adovada 

tacos. A separate bar with communal seating serves 

traditional craft cocktails, that sip and smell of the 

1920’s, taking you back to its historic past. 

The Whet Noodle 


760-453-2738 • thewhetnoodle.com 

This is not your traditional ramen 

house. Whet Noodle is a Japanese 

izakaya (pub), with a commitment 

to quality local products, sustainable 

seafood, and zero waste. The menu 

features a variety of hot and cold 

shareable appetizers, like scallops, 

calamari, and fried sweetbread nuggets. The ramen 

offering consists of a hot and sour miso broth made 

with vegetable stock that’s vegan and gluten-free or 

a duck shoyu stock, made with slow-smoked duck 

meat. The noodles are made to order and are “crispy 

on the outside and gooey on the inside.” 

Wrench and Rodent Seabasstropub 


760-271-0531 • seabasstropub.com 

The W&R team strives to 

provide a unique dining 

experience that is casual 

and accessible, while also 

exciting and constantly 

evolving. They take pride in offering locally and 

responsibly sourced ingredients, with special 

care taken to minimize waste. Executive chef 

Davin Waite conjures up a menu relying on the 

highest quality, chef-selected fish and produce. 

The menu offers a variety of options ranging from 

rolls and nigiri to elaborate sashimi plates and 

unconventional omakase. Very vegan friendly. 

MISSION BEACH 

Wrench and Rodent Seabastropub defining farm to table and dock to dish on one plate. 

Juice Wave 

3733 Mission Blvd., Mission Beach 

858-488-0800 • juicewavesd.com 

What began as San Diego’s 

first organic juice truck now 

has two happy homes in 

Miramar and Mission Beach. 

Still, their commitment rings 

true: “Refresh and nourish the soul by using the 

best quality farm-fresh ingredients from local 

farms that reflect the radiant growing season in 

Southern California.” Check out their creatively 

named cleanses like Lettuce Love, Turnip The Beet 

and Kalefornia. 

Oceana Coastal Kitchen 

3999 Mission Blvd., San Diego 

858-539-8635 • catamaranresort.com/diningentertainment/oceana-san-diego-restaurant 

Oceana Coastal Kitchen 

features chef-driven California 

cuisine and a modern, oceaninspired 

design. Oceana 

offers bay-front dining at an iconic Pacific Beach 

hideaway. Executive chef Steven Riemer’s playful 

interpretations of classic dishes highlights the 

purity and flavors of California local produce and a 

commitment to sustainable ingredients. A cold bar 

with sushi options, small bites, and main dishes 

includes the freshest seafood available from the 

coast of Baja and the Pacific. 

POINT LOMA 

Cupcakes Squared 

3772 Voltaire St., San Diego 

619-226-3485 • cupcakessquared.com 

Cupcakes Squared is celebrating 

its ninth year in Point Loma as 

San Diego’s first cupcake bakery. 

Each day, they proudly bake from 

scratch a selection of seasonal 

cupcakes, cookies, squares and other desserts, 

using the finest ingredients. They also have a line 

of delicious, grab-and-go savory items like tamales, 

quiches, and shepherd’s pie with vegetarian, 

gluten-free, and vegan options. 

Mitch’s Seafood 

1403 Scott St., San Diego 

619-222-8787 • mitchsseafood.com 

Established in 2008 by three families 

with a long history of fishing in the 

Point Loma, Mitch’s specializes in 

fresh seafood from the waters off 

San Diego. Located directly on the 

city’s working waterfront with a view of the fishing 

fleet, the focus is on simply prepared, California style 

seafood, accompanied by a nice selection of craft 

beer and wine from San Diego and California. 

Royale! 

4204 Voltaire St., San Diego 

619-431-5653 • royalesd.com 

This family-owned and operated gem 

serves up the finest burgers and farmto-shaker 

cocktails. They source many 

of the fruits and veggies from their 

own family farm, Nopalito. The beef 

is organic and grass-fed and the bread is baked 

fresh daily, so expect most things to be made 

in-house, aside from the American cheese and 

ketchup. Cool place for happy hour, late-night 

bites, and Sunday brunch. 

Solare 

2820 Roosevelt Rd., San Diego 

619-270-9670 • solarelounge.com 

Solare is an authentic 

Italian restaurant with a 

special focus on southern 

Italy and Sicily featuring a menu made with fresh 

ingredients selected daily. Blending modern and 

traditional tastes, the results are light and healthy 

dishes, brimming with natural flavors. Complement 

your meal with one of 2,000 bottles of wine from the 

cellar or 30 wines by the glass. Solare is commited to 

serving the cuisine of today, created with all the love 

and attention to detail from generations past. 

DOWNTOWN / LITTLE ITALY 

Biga 

950 6th Ave., Suite C, San Diego 

619-794-0444 • bigasandiego.com 

A community hub where 

you can get honest food in 

a warm, welcoming setting. 

Named after an age-old fermentation process 

used for Italian breads and pizza dough, Biga 

is a celebration of handcrafted Italian cuisine. 

Biga’s constantly evolving menu is created with 

seasonal, local ingredients, combining high-quality 

imported Italian goods with items made by hand 

to make incredibly delicious food. Combine highquality 

Italian imported goods with items made 

by hand, and that equals delicious food. Veganfriendly 

and gluten-free options. 

Herb & Wood 

2210 Kettner Blvd., San Diego 

619-955-8495 • herbandwood.com 

Chef Brian Malarkey and his team 

present a unique dining experience 

at their flagship venue, located 

in the noteworthy gastronomic 

neighborhood of San Diego’s Little 

Italy. The team’s decade of experience working 

side by side has created a timeless, soughtafter 

dining escape that incites long dinners, 

conversation, and culinary delight. 

Juniper & Ivy 


619-269-9036 • juniperandivy.com 

Located in Little Italy, Juniper & Ivy 

offers refined American cuisine with 

unique iterations of the classics. 

Led by chef-partner Richard Blais, 

the whimsical menu features a variety of options, 

including snacks, crudo, pastas, toasts, small plates 

and more. Always in a constant state of change, 

the menu depends on the freshest, seasonal 

ingredients provided by local purveyors. 

Kettner Exchange 


619-255-2001 • kettnerexchange.com 

This restaurant space boasts two 

levels of indoor and outdoor drinking 

and dining, filled with subtle nods 

to the city’s great bay and nautical 

history. Corporate executive chef Brian Redzikowski’s 

rotating menu features innovative dishes from 

Tender Belly Farms suckling pig larb to hamachi 

ceviche to foie gras French toast and grilled quail 

char sui. The space’s main attraction is an open 

rooftop patio, where award-winning bartender and 

beverage director Steven Tuttle leads the restaurant’s 

thoughtful and dynamic cocktail program. 

UPTOWN / OLD TOWN 

Tiger! Tiger! Tavern 

3025 El Cajon Blvd., San Diego 

619-487-0401 • tigertigertavern.com 

The atmosphere at Tiger! Tiger! is 

casual and cool with an urban vibe. 

From its signature wood-fired oven 

in the dining room comes roasted oysters and 

well-made sandwiches. The seating is communal 

and the beer list is lengthy. A chalkboard features 

the wide variety of brews, complete with craft 

descriptions and alcohol content. The 60oz. 

pitcher for $16 is a major deal. 

Starlite 

3175 India St., San Diego 

619-358-9766 • starlitesandiego.com 

Starlite offers housemade 

cuisine made with seasonal 

Southern California produce. 

The menu changes frequently 

to accommodate the seasonality of local products 

and features dishes ranging from comforting mac 

and cheese to the creative Buffalo fried cauliflower. 

Their mission is and always has been to use as much 

local and/or organic fruits and veggies as possible. 

This means 90% of the produce served comes from 

your neighbors. 

Panama 66 

The San Diego Museum of Art 

1450 El Prado, San Diego 

619-696-1966 • panama66.com 

Located in the Sculpture Court at the 

San Diego Museum of Art in Balboa Park, 

Panama 66 is a counter service restaurant 

with quality sourced ingredients. The 

menu features a satisfying selection of soups, salads, 

sandwiches, and shareables, with a full bar and a 

praiseworthy San Diego draft beer selection. Check 

out Art After Hours at SDMA, Fridays 5–8pm, and 

for only $5 after 5pm on Fridays you can enjoy live 

music and experience special exhibitions and the 

museum’s 20 galleries. 

Ceviche House 

2415 San Diego Ave., San Diego 

619-795-2438 • cevichehousesd.com 

This go-to spot for seafood delivers 

upscale ceviche creations from 

executive chef Juan Carlos, crafted 

with locally sourced produce and 

fish. A menu favorite, the La Paz 

ceviche, showcases bigeye tuna finished with a 

habanero-lime salsa. The tuna is caught by San 

Diego fishermen and the freshness is evident in the 

flavor. Beyond the ceviche offerings, look for madeto-order 

guac, handmade tortillas, and the daily 

fresh catch, plus a solid selection of beer and wine. 

Cardamom Cafe and Bakery 

2977 Upas St., San Diego 

619-546-5609 • cardamomsandiego.com 

A neighborhood bakery and 

breakfast spot with a long 

list of classic breakfast dishes 

ranging from pancakes and pastries to omelets 

and Benedicts, including a few locally caught 

seafood items. A similar approach carries through 

to lunch, which features a variety of sandwiches 

served on fresh-baked bread. 

Blind Lady Ale House 

3416 Adams Ave., San Diego 

619-255-2491 • blindladyalehouse.com 

Nothing goes together better than a 

pint and a slice. Blind Lady excels at 

both. The pizza offerings range from the 

classic margherita to creative options 

like the house chorizo with poblano 

chiles, fontina, epazote, and cotija. While the pizza is 

the headliner, expect a variety of brewpub snacks like 

Belgian frites and spicy beer nuts. 

Bivouac CiderWorks 

3986 30th St., San Diego 

619-725-0844 • bivouaccider.com 

As a center for experimentation, 

comradery, and weirdness, Bivouac 

CiderWorks is a welcome home for 

active, creative, and outdoorsy cider 

and food enthusiasts alike. Their goal 

is to inspire curiosity and foster a 

passion for what craft cider brings to the table. The 

space is an outdoor-inspired tasting room, right in 

the heart of North Park, with a full menu of food 

options. Don’t miss the Impossible Burger, awardwinning 

tuna poke, and vegan jackfruit sliders. 

POINTS EAST 

Garden Kitchen 

4204 Rolando Blvd., San Diego 

619-431-5755 • gardenkitchensd.com 

Located in the San 

Diego neighborhood 

of Rolando, this 

healthy farm-to-table restaurant satisfies all tastes, 

from vegan to vegetarian to meat lovers. All meals 

are served outside on a lovely covered patio with 

a casual, dog-friendly atmosphere. Their menu 

changes regularly because each day it’s crafted 

from scratch using local, farm-fresh ingredients. 

Their cooking style reflects a love of all flavors, 

colors, cuisines, and cultures. 

Terra American Bistro 

7091 El Cajon Blvd., San Diego 

619-293-7088 • terrasd.com 

Terra serves New American cuisine 

with an emphasis on ingredients 

and preparation styles from North, 

South, and Central America. The 

atmosphere is comfortable, with exposed brick, 

wood beams, and a captivating chandelier over 

a communal farm table. The restaurant’s focus on 

local, sustainable, and organic extends to the bar, 

which features seasonal fruit and herb-infused 

vodkas made in-house. 



{Resources & Advertisers} 

Join us in thanking these advertisers for their local and sustainable ethics 

by supporting them with your business. 

FARMS, FARMERS’ MARKETS, PRODUCE, & MEAL 

DELIVERY SERVICES 

COASTAL ROOTS FARM STAND 

Cultivating healthy communities by integrating sustainable 

agriculture, food justice, and ancient Jewish wisdom. Farm 

Stand open Sun, 10am–3pm; Thu, 2–6pm. 441 Saxony Rd., 

Encinitas, 92024 • hello@coastalrootsfarm • 760-479-6505 • 

CoastalRootsFarm.org 

DICKINSON FARM 

Veteran owned and operated farm in National City producing 

organically grown, heirloom fruits, vegetables, and herbs. 1430 E 

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

858-848-6914 • Dickinson.farm 

ESCONDIDO CERTIFIED FARMERS’ MARKET 

Find everything you need here, including meat. Sponsored by 

the Escondido Arts Partnership. Tue, 2:30–6pm year-round on 

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

EscondidoArts.org 

FARM FRESH TO YOU 

Delivers organic produce to your door from family farms in Capay 

and San Diego and Imperial Counties, weekly, biweekly, or every 

third or fourth week. No seasonal commitment required. Sign up 

with code “eathealthy18.” contactus@farmfreshtoyou.com • 800- 

796-6009 • FarmFreshToYou.com 

FARM STAND WEST 

Local, seasonal, and exceptionally fresh produce (and other foods). 

All produce grown locally, ensuring it is fresh and delicious. Open 

daily 10am–6pm. 2115 Miller Ave. Citracado Pkwy. at Interstate 

15, Exit 29, Escondido • 760-738-9014 • TheFarmStandWest.com 

LA JOLLA OPEN AIRE MARKET 

Sun, 9am–1pm at La Jolla Elementary School on Girard. A great 

community success story! All proceeds benefit the school. 7335 

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

LEUCADIA FARMERS’ MARKET 

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

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

about everything, including knife-sharpening. • 858-272-7054• 

Leucadia101.com 

LUCKY BOLT 

Lucky Bolt makes it easy and affordable to eat well while you’re 

busy at work. Order by 10:30am and lunch will arrive between 

11:30am and 12:30pm. • talk@luckybolt.com • LuckyBolt.com 

Dominick Fiume 

Real Estate Broker 

CalBRE No. 01017892 

Tami McCraw 

Realtor 

CalBRE No. 01435258 

1228 University Ave 

San Diego 92103 

619-543-9500 

NORTH SAN DIEGO / SIKES ADOBE CERTIFIED 

FARMERS’ MARKET 

Sun, 10:30am–3:30pm, year-round. Fresh produce, pastured eggs, 

raw honey, plants, ready-to-eat and take-home foods from San 

Diego County producers. EBT/credit cards accepted. I-15 at Via 

Rancho Pkwy., Escondido • 858-735-5311 • NSDCFM.com 

OCEANSIDE MORNING FARMERS’ MARKET 

9am–1pm every Thu, rain or shine, at 300 North 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 

Local honey production from hives on small family farms and 

not-so-ordinary, locally grown produce and plants from a Rancho 

Penasquitos family farm. 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, 2–7pm); Little Italy 

Wednesday, Date St. (Wed, 9am–1pm); and Little Italy Mercato, 

Cedar St. (Sat, 8am–2pm). All accept EBT. PB and NP also accept 

WIC. • 619-233-3901 • SanDiegoMarkets.com 

STATE ST. FARMERS’ MARKET IN CARLSBAD VILLAGE 

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

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 

Enjoy market-driven, seasonal cuisine and experience the art of 

fine dining in an elegant timbered room overlooking the 18th 

hole of the Torrey Pines Golf Course. 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 

HERB & WOOD 

Brian Malarkey created one of San Diego’s most stylish, 

sophisticated, and highly praised restaurants. Check out the 

accolade page on the website. 2210 Kettner Blvd. in Little Italy. • 

619-955-8495 • HerbAndWood.com 

MITCH’S SEAFOOD 

Casual waterfront dining in the historic fishing neighborhood of 

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

{Local Marketplace} 

and the San Diego sportfishing fleet. 1403 Scott St., San Diego • 

619-222-8787 • MitchsSeafood.com 

SOLARE RISTORANTE & LOUNGE 

Local produce, fresh-made pasta, sustainably caught fish, 

hormone-free meat, exceptional wines, and craft cocktails. Tue– 

Sun happy hour, Tue wine specials. 2820 Roosevelt Rd., Liberty 

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

SPECIALTY FOOD, DRINK & OTHER PRODUCTS 

DEANNA’S GLUTEN FREE BAKING COMPANY 

Committed to creating the very best gluten-free and allergen-free 

breads and pastries, using only the finest natural ingredients. 2250 

S. Escondido Blvd. Suite 110, Escondido, 92025 • 760-432-6100 • 

info@deannasgf.com • DeannasGF.com 

BOB’S RED MILL 

Committed to providing people everywhere with the best quality 

foods available, Bob’s Red Mill has a complete line of nutritional 

whole grain products, including gluten-free oatmeal in a cup, 

muesli, ancient grains (sorghum, millet, and farro), and glutenfree 

flour. • BobsRedMill.com 

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 

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 

MAXOTA RAW 

Feed your dog food made from best quality human grade meats, 

organic fruit & vegetables, organic micro & macro nutrients with 

no fillers, additive or preservatives. Grain- and antibiotic-free 

and non-GMO. • 845-328-0364 • UrbanWolf@MaxotaRaw.com • 

MaxotaRaw.com 

PALEO TREATS 

Foodie-approved paleo desserts since 2009! These guys are serious 

about flavor, texture, ingredients, and all things paleo. Shipped all 

over the world. 100% guaranteed. 619-795-2203 • 4662 30th St., 

San Diego, 92116 • PaleoTreats.com 

262 E. Grand Ave, Escondido 

escondidofarmersmarket@yahoo.com 

Tuesday 2:30 - 6 

Operated by the Escondido Arts Partnership 

FLORISTS, GARDEN, LANDSCAPING, FARM & RANCH 

RESOURCES 

A GROWING PASSION 

An award-winning TV and online garden lifestyle program 

featuring one of the West’s leading garden experts, Nan Sterman. 

Viewers see local farms, residential gardens, vineyards, native 

habitats, green rooftops, community gardens, and nurseries. 

• Thu, 8:30pm and Sat, 3:30pm on KPBS, and online. • 

AGrowingPassion.com/tv-schedule/ 

ECOLIFE CONSERVATION 

Dedicated to a world in which humans and nature live 

harmoniously using conservation as a tool. Aquaponics, fuel 

efficient stoves, eco kits and a lot more. Attend gala on Sept 22, 

2018. 760-740-1346 • 101 N Broadway, Escondido, 92025 • 

EcolifeConservation.org 

GRANGETTO’S FARM & GARDEN SUPPLY 

Organic headquarters for plant food, amendments & mulch, seed 

& sod, veggies & flowers, garden tools, water storage, irrigation 

& vineyard supplies, bird feeders & seed, pest & weed control. 

Articles, tips, and how-tos at Grangettos.com. Locations in 

Encinitas, Fallbrook, Escondido, and Valley Center. 

GREEN THUMB SUPER GARDEN CENTER 

Family-owned since 1946. Organic and natural products for your 

edible garden, trees, shrubs, flowers, succulents, and everything you 

need for their care. Home canning supplies. 1019 San Marcos Blvd. off 

the 79 Fwy near Via Vera Cruz • 760-744-3822 • SuperGarden.com 

SAN DIEGO SEED COMPANY 

Heirloom vegetable, herb, and companion flower seeds grown 

sustainably and acclimated to our microclimates and soil 

conditions. Buy online at and at select nurseries, garden and farm 

supply stores. • 414-797-3726 • SanDiegoSeedCompany.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. • 619-563-5771 • UrbanPlantations.com 

WILD WILLOW FARM & EDUCATION CENTER 

Educating the next generation of farmers, gardeners, and homesteaders. 

Check calendar for monthly Open House Potluck; 4–9pm. Tours, field 

trips, and venue rental. Visit their blog at theartofagriculture.org • 

wildwillowfarm@sandiegoroots.org • SanDiegoRoots.org/farm 

GROCERY 

JIMBO’S . . . NATURALLY! 

Jimbo’s…Naturally! is a complete grocery store providing a full 

line of groceries, vitamins, health & beauty aids, hormone-free and 

antibiotic-free meats, deli, 100% organic salad bar, made-fromscratch 

bakery, and juice bar. Carmel Valley • Escondido • Carlsbad • 

4S Ranch • Westfield Horton Plaza Downtown • Jimbos.com 

RAMONA FAMILY NATURALS 

Family-owned and operated natural food market with local, organic 

produce, raw milk, grass-fed meats, vitamins, supplements, specialty 

foods, and more. Open Mon–Fri, 8am–8pm, Sat-Sun, 8am–7pm. 

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 and cuts, chicken, turkey, duck, rabbit, 

quail, pheasant, and 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. • 

Da-Le-Ranch.com • dave@da-le-ranch.com 

HOME FURNISHINGS & REAL ESTATE 

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. Cooking classes offered. • 4106 Sorrento Valley Blvd., San 

Diego, CA 92121 • 858-246-9700 • Bastyr.edu/california.com 

TREEHOUSE KITCHEN 

Experience this unique cooking school located in North County 

to learn and have some fun! We host artisan chefs and producers 

who share their techniques and expertise with YOU. Check 

website for available hands-on workshops. 950 Saxony Rd., 

Encinitas, CA 92024 - 760.586.0001 - treehousekitchen.com 

SEAFOOD RETAIL 

CATALINA OFFSHORE PRODUCTS 

Bustling wholesale and retail seafood market in a working warehouse 

that offers fresh, sustainably harvested seafood, much of it from local 

waters. Open Mon and Tue, 8am–3pm; Wed–Sun, 8am–5pm. 5202 

Lovelock St., San Diego, 92110 • 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. Contact 

Bitsy Clayton, cruise and vacation specialist. • 888-451-6524; 858- 

451-6524 • bitsy@claytonvacations.com • ClaytonVacations.com 

VISIT ESCONDIDO 

Just 30 miles from San Diego and 20 minutes from the coast, 

Escondido is home to beautiful wineries, craft breweries, unique 

arts and theater, delicious culinary experiences, and a charming 

and historic downtown— plus it has a lovely climate! Visit 

Escondido! • VisitEscondido.com 

WINE, BEER & SPIRITS 

CHUPAROSA VINEYARDS 

100% estate-grown Zinfandel, Sangiovese, Cabernet Franc, and 

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

the fireplace this winter inside the rustic tasting room. Open Sat 

and Sun 11am–5pm. 910 Gem Ln., 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 Sat and Sun, noon–6pm. 

15404 Highland Valley Rd., Escondido, 92025 • 760-432-8034 • 

Domaine-ArtefactWine.com 

JACK SIMON VINEYARDS 

A California wine estate producing Rhone and Iberian varietals 

high in the foothills of Palomar Mountain with a view of the 

ocean 30 miles to the west. Tasting room: 298 Enterprise St. Suite 

D, Escondido, 92029 • 888-409-8610 • info@jacksimonvineyards. 

com • JackSimonVineyards.com 

WOOF’N ROSE WINERY 

Award-winning red wines made from 100% Ramona Valley 

American Vitacultural Area (AVA) grapes, mostly estate grown. 

Open most Sat and Sun, 11am–5pm, and by appointment. Call 

ahead to allow them to give you good directions and to confirm 

availability. • 760-788-4818 • WoofNRose.com 

Cold-pressed juices, smoothies & acai bowls 

Chef-crafted & ingredients sourced locally 

Miramar: 8680 Miralani Dr.,Suite 135 

Mon-Fri 8am-3pm • Sat 10am-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 



C M 

Y 

NO.1 

SPRING 2018 

EAT. DRINK. THINK. LOCAL. 


No. 1 | SPRING 2018 

EDIBLE FLOWERS • OYSTERS • FARMERS MARKETS 


free 

Support Local Community, Food & Drink 


ISSUE 6 | Spring 2018 

TELLING THE STORY OF HOW THE LOWCOUNTRY EATS & DRINKS 

B C M Y X Z slurZ slurB B C M Y X Z 0 B 20 B 40 B 80 B C M Y X Z CMY CMY CMY CMY B C M Y X Z C 20 C 40 C 80 B C M Y X Z slurC slurM B C M Y X Z 0 B C M Y X Z B C M Y X Z CMY M 20 M 40 M 80 B C M Y X Z slurY slurX B C M Y X Z 0 Y 20 Y 40 Y 80 B C M Y X Z CMY CMY CMY CMY B C M Y X Z CMY X 20 X 40 X 80 B C M Y X Z CM CY MY CMY B C M Y X Z 0 Z 20 Z 40 Z 80 B C M Y X Z CMY CMY CMY CMY Prinect Micro−6i Format 102/105 Dipco 11.0i (pdf) © 2011 Heidelberger Druckmaschinen AG CM CY MY CMY B C M Y X Z 0 B 20 B 40 B 80 B C M Y X Z CMY CMY CMY CMY B C M Y X Z CMY C 20 C 40 C 80 B C M Y X Z slurZ slurB B C M Y X Z 0 B C M Y X Z B C M Y X Z CMY M 20 M 40 M 80 B C M Y X Z slurC slurM B C M Y X Z 0 Y 20 Y 40 Y 80 B C M Y X Z CMY CMY CMY CMY B C M Y X Z X 20 X 40 X 80 B C M Y X Z slurY slurX B C M Y X Z 0 Z 20 Z 40 Z 80 B C M Y X Z CMY CMY CMY CMY B C M Y X Z 

C M 

C M C M 

C M 


Y 

Y Y 

Y 

−−−−−−−−−−−−−−− 1 −−−−−−−−−−−−−−− 2 −−−−−−−−−−−−−−− 3 −−−−−−−−−−−−−−− 4 −−−−−−−−−−−−−−− 5 −−−−−−−−−−−−−−− 6 −−−−−−−−−−−−−−− 7 −−−−−−−−−−−−−−− 8 −−−−−−−−−−−−−−− 9 −−−−−−−−−−−−−−− 10 −−−−−−−−−−−−−− B = B −−−−−−−−−−−−−− 12 −−−−−−−−−−−−−− C = C −−−−−−−−−−−−−− 14 −−−−−−−−−−−−− M = M −−−−−−−−−−−−− 16 −−−−−−−−−−−−−− Y = Y −−−−−−−−−−−−−− 18 −−−−−−−−−−−−−− X = X −−−−−−−−−−−−−− 20 −−−−−−−−−−−−−− Z = Z −−−−−−−−−−−−−− 22 −−−−−−−−−−−−−−− 23 −−−−−−−−−−−−−−− 24 −−−−−−−−−−−−−−− 25 −−−−−−−−−−−−−−− 26 −−−−−−−−−−−−−−− 27 −−−−−−−−−−−−−−− 28 −−−−−−−−−−−−−−− 29 −−−−−−−−−−−−−−− 30 −−−−−−−−−−−−−−− 31 −−−−−−−−−−−−−−− 32 

695880 - Cover Toronto 695880 - Cover Toronto 

HALLACA 

... 

MOMO 

YOMARI 

CEPELINAI 

Canada hasn’t 

always nailed 

immigration policy. 

But our dumpling 

policy, apparent in 

the variety of 

dough-bundled 

treats found in the 

GTA, is a slam dunk! 

HAR GOW 

RAVIOLI 

GREATER TORONTO • THE GOLDEN HORSESHOE • NIAGARA • PRINCE EDWARD COUNTY • SOUTHWESTERN ONTARIO 

46 edibleTORONTO January/February 2018 Member of Edible Communities 

edibletoronto.com 46 

695880 - Cover Toronto 695880 - Cover Toronto 

ISSUE 21 • SPRING 2014 

Celebrating the Local Food and Wine Culture of Santa Barbara County 

Plate Control Strip 

© Heidelberger Druckmaschinen AG 2013 

V16.0d (pdf) 

Suprasetter 

Agfa 

Energy Elite Pro 1/17 

Times 

0.5P 

Times 4 P 

1P 

Times 

Times 

2 P 

2P 

Times 

Times 

1 P 

Times 

0.5 P 4P 

Times 


Raise the Roof 

Southern Born and Bred 

Cheers, Honey! 

0/100% 1% 2% 3% 5% 10% 20% 25% 30% 40% 50% 60% 70% 75% 80% 90% 95% 97% 98% 99% 

Lin+ 

Process 

PRICELESS 

EAT. DRINK. READ. THINK. 

ISSUE THIRTY TWO • AUTUMN 2013 

urban rabbit 

apple detectives 

spirits of the wild 

A MEMBER OF EDIBLE COMMUNITIES 

C M 

Y 

24 


No. 24, Harvest 2014 Our Food, Our Stories, Our Community Member of Edible Communities 

® 

The 

Issue 

Member Edible Communities 

CELEBRATING THE ABUNDANCE OF LOCAL FOOD IN AMERICA’S FARM-TO-FORK CAPITAL 

Everything Delicious, from the Hudson to the Sound 

JEFF GORDINIER’S WESTCHESTER • NEVERSINK SPIRITS 

MOREL FORAGING • FISHING THE ESOPUS • LOCAL GINGER 


NO. 2 

SPRING 2018 

foraging in the Valley Barboursville’s wondrous garden easy, seasonal recipes 

OBERLIN • GRANARIES OF MEMORY • INTEGRATION ACRES • STONEFIELD NATURALS 

SCHMALTZ • THE APPLE • WILLOW BASKETS • OHIO’S HISTORIC BARNS 

® 

free 


Complimentary 

Issue No. 15 Celebrating Local Foods, Season by Season Fall 2013 

No. 12 

2015 

celebrating vermont’s local food culture through the seasons 

the future is 



Celebrating local, fresh foods in Dallas, Fort Worth and North Texas—Season by Season No. 23 Fall 2014 


The FruiTs OF The Fall harvesT 

FALL 2014 

A LOCAVORE THANKSGIVING 

HOTEL DINING: AN INSIDER’S GUIDE 


Good food. Good drink. Good read. • No. 42 • July-August 2017 

CSA Cooking with Chef Felmley 

Farmer Sandra Broussard Cooks Fresh 

Fisherman Dan Major and Local Box Crab 

Young Baker Gets Creative with Cupcakes 

Exploring Imperial Beach 

Issue #33 | Summer 2017 


Issue 34 

Summer 2017 

Local Scoop Shops 

Sonoma County’s Brand Power 

Wild Huckleberries 

Cowgirl Creamery Sells 

Celebrating the Local Food Community of Fairfield, Litchfield, and New Haven Counties 

MARKET DAY AT BARBERRY HILL FARM • YUMI ECO SOLUTIONS 

SUMMER RECIPES • HOW CONNECTICUT RAISED THE MODERN CHICKEN 


NATIONAL CAPITAL REGION • KINGSTON • PRINCE EDWARD COUNTY • EASTERN ONTARIO 


NEVERSINK SPIRITS • SYLVIA WOODSTOCK 

FISHING THE ESOPUS • CUKES & SQUASH • LOCAL GINGER 


NO. 37 • SPRING 2018 

{Prep} 

MAKING 

Offal THINGS 

No. 27 Spring 2013 

edible Austin ® 

Celebrating Central Texas food culture, season by season 

WELLNESS 

BLUE 

RIDGE edibleCelebrating Number 31 Summer 2016 

the food culture of Central Virginia 

summer pickles 

so goooood! 

plus: 


edible 

CAPITAL DISTRICT 

Eat. Drink. Read. Think. 

edible 

Columbus 

Petal 

Pusher 

Fall Comfort Food 

THE 

I S S U E 

edible 

denver • boulder • ft.collins 

THE 

lamb 

I S S U E 

edible GREEN MOUNTAINS The Liquid Assets Issue WINTER 2015 No. 12 

edible 

® 

green mountains 

THE 

LIQUID 

ASSETS 

ISSUE 

edible 

HUDSON 

VALLEY 

Celebrating the Bounty of the Hudson Valley 

Offal: (noun) the organs or entrails of an animal used for food 

Honoring the animal whose life 

was sacrificed to feed yours by 

using all their parts might be offal, but 

it’s far from awful. Case in point: the 

deli cases at the Heart & Trotter Whole 

Animal Butchery. San Diego butcher 

and co-owner James Holstag walked us 

through a number of housemade items 

like beef bacon, sausages, and mortadella 

(with pistachios!) that are all prepared 

with 100% antibiotic- and hormone-free 

California-raised meats from as far north 

as Petaluma. 

“We’re the only ones in town that actually 

make all of our own deli meats and 

charcuterie. There are two [products we 

carry] from Angel Salumi, which are really 

great, but that’s dry-cured charcuterie. What 

we do is semi-cured smoked charcuterie,” 

Holstag says. 

It’s the availability of various organ 

meats that makes Heart & Trotter stand 

out, especially for those looking for a 

dependable place for grass-fed proteins 

with high concentrations of vitamins and 

minerals. “We get everything from livers to 

hearts to gizzards to spleens through our 

ranchers, so we take those and sell them as 

is, which is hard to find,” explains Holstag. 

Certain dietary recommendations suggest 

eating organ meats for numerous health 

benefits, and while eating something like beef 

heart is off-putting to some people, Holstag 

insists it’s as delicious as a prime-cut steak. 

“Getting over that it’s an actual heart is the 

hardest part, but if you’re doing a skewer 

with teriyaki-infused flavor, it’s absolutely 

phenomenal. Same with chicken hearts or 

any [animal] hearts, really,” he adds. 

Sausages are made with natural casings, 

and offal from pork is used to prepare 

house versions of traditional European deli 

items like scrapple or braunschweiger. 

You can also enjoy sandwiches and local 

craft beers on Heart & Trotter’s patio. 

Look for the Heart & Trotters advanced 

recipe for a sous-vide chicken liver pâtê 

online at ediblesandiego.com. 

695880 / 695880 12/27/2017 12:43:21 PM Cover Toronto Front Black Cyan Magenta Yellow Loose Binding $[ProcessCalCurve] PDF_Cover_Spread 

MANDU 

king-sized flavor: 

royal court included 

GYOZA 

SHUMAI 

... 

SAMOSA 

satiating 

triangles 

savourine of 

s 

PIEROGIES 

edible LOWER ALABAMA EDIBLE FLOWERS • OYSTERS • FARMERS MARKETS 

No. 1 | SPRING 2018 

NO. 39 JANUARY/FEBRUARY 2018 

the drinks issue 

edible 

Santa Barbara 

5 YEAR 

Anniversary Issue 

The Art of Small Farming Tending Henry The Perfect Salad 

Explore a world of local food through 

the magazines and websites of 

Edible Communities. We’ll introduce you 

to the chefs, farmers, brewers, home cooks 

and others who inspire and sustain local 

flavors across the US and Canada. 

VANCOUVER 

HARVEST 2014 ev HOMEMADE STOCK • GARLIC • HOT COCKTAILS • SEEDS 

Learn more at 

ediblecommunities.com 

edibleRHODY ® 

Celebrating the Bounty of Rhode Island, Season by Season 

ev 

State Bird 

edible sacramento CHEF MATT MASERA THE WORLD’S NEWEST VEGETABLE LUCKY DOG RANCH ISSUE 47 MARCH / APRIL 2017 

FRESH START 

MARCH / APRIL 2017 

edible 

WESTCHESTER 

PRIMITIVE 

COOKS 

NO. 18 SEPTEMBER/OCTOBER 2017 

edible 

MARIN & 

WINE COUNTRY 

Celebrating the harvest of Marin, Napa and Sonoma counties, season by season 

THE WEIRD AND WONDERFUL ISSUE 

faux cheese ∙ food on the fringe ∙ the odd bits 

Stay up to the minute 

on all things Edible. 

#loyaltolocal 


695880 Cover Toronto Front Black Cyan Magenta Yellow XL105_CS-6_i-AGFA - - LoweMartin - (Job (Job internal) PDF_Cover_Spread

Edible San Diego Issue #49 September/October 2018

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?