Edible San Diego Issue 45 January/February 2018

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9 Ways to Grow Your Involvement with the Local Food Scene By Lauren Duffy Lastowka Editor’s note: As we celebrate our 10th anniversary and focus on living local, we found this story from 2013 still relevant—with some minor updates. As spring turns a corner and winter fades, I can’t help but think about new growth. Growth for my terribly neglected garden, for the vines that will start to emerge against the fence in my yard, for the potted herbs in my kitchen. As I start thinking about what I want to accomplish this season, I realize that growth is more than what emerges from the soil. There is more I can do, more I can learn, more I can talk about with others to grow myself as well. As immersed as I am in the San Diego food scene, and as knowledgeable as I have tried to be about the environmental, health, and social justice issues tangled up with our global food system, there is always more I can do and more I can learn. This spring, I am taking steps to help strengthen my ties with our local foodshed as well as learn more about what I can do to help ensure a resilient food system that provides nutritious food for all while treading lightly on the Earth’s resources. If your thoughts run similarly, here are a few ideas to help grow your involvement with local food, farms, and the food community. 1Take a class Our food system is increasingly complex and, as consumers, the more we know, the more we can make informed choices that benefit our environment, our community, and our health. Fortunately, there are a vast number of educational resources available to us, both locally and online. Stores like Hipcooks in North Park and The Conscious Cook in Mira Mesa can help you expand your skills in the kitchen. Bastyr University also offers cooking classes. Organizations including the Solana Center, City Farmers Nursery, and Victory Gardens San Diego have offered gardening workshops and classes for a range of skills and interests. And a growing number of online resources allow those who are curious to dive deeper into the science, policy, and cultural issues intertwined with our food system, such as the massive online open courses (MOOCs) offered through Coursera. Where to begin: Identify the topic you’d most like to learn more about, then commit to taking a class this year. 2 Buy something locally that you usually buy at the store If you’re reading this magazine, chances are at least some of your weekly food purchases are done locally, if not most of them. But are there products you could source locally that you haven’t yet explored? Digging deeper to explore the full reaches of our local foodshed can help expand our awareness of where our food comes from and what it takes to produce it. Take stock of your fridge and your pantry to determine whether there are items you use that could be purchased from a more sustainable source. Whether it’s olive oil, meat, rare fruit, or even kitchen equipment such as cutting boards or tableware, there are dozens of products we can buy locally, helping to support local businesses, reduce food miles and keep dollars in our community. Where to begin: Branch out from your regular farmers’ market or CSA and explore a farmers’ market you’ve never been to. Or search Edible San Diego’s online resources for information about local products! 3Sign up for a CSA membership CSAs, or community-supported agriculture programs, connect local farms directly with consumers, providing subscribers with a regularly scheduled box of food in exchange for financial Continued on page 12 ☛ 10 edible San Diego January-February 2018
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Page 1 and 2: Member of Edible Communities Celebr
Page 3 and 4: January-February 2018 CONTENTS DEPA
Page 5 and 6: THE ESTATES AT DEL SUR, RESIDENCE 3
Page 7 and 8: January-February 2018 edible San Di
Page 9 and 10: Growing some of their own produce h
Page 11: InTents F L A V O R S With 35 years
Page 15 and 16: When it's about food... #specialtyp
Page 17 and 18: Curried Butternut Squash Soup Pictu
Page 19 and 20: FARMERS MARKET Every Friday 2 to 6
Page 21 and 22: Dinner was a very simple pasta. I c
Page 23 and 24: Rainbow chard from backyard Prager
Page 25 and 26: #yayforrosé LOCAL FISH FROM LOCAL
Page 27 and 28: January-February 2018 edible San Di
Page 29 and 30: San Diego Botanic Garden, home to p
Page 31 and 32: Visit these fine advertisers on you
Page 33 and 34: Behind the price tag lies a complex
Page 35 and 36: “ First we eat, then we do everyt
Page 37 and 38: All Hands on Deck By Ned Bell {Edib
Page 39 and 40: Sablefish with Cranberries, Cashews
Page 41 and 42: Not-so-ordinary, locally grown prod
Page 43: FARMERS’ MARKETS MONDAY Escondido

Edible San Diego Issue 45 January/February 2018

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