edible san diego - fall 2013 issue

WellnessChef Nathan Coulon of True Food Kitchen

Teens Cooking It UpGardening and Grounding

Bone BrothSustainable Winemaking in Ramona

Good food. Good drink. Good read. • No. 22 • Fall 2013

Across America, seeds of change are being planted. At New Roots community gardens and farms, refugees who have been granted sanctuary in the U.S. are putting down strong roots to help grow a healthier future for all of us.

New Roots is an essential part of International Rescue Committee’s work helping people uprooted by persecution, conflict or disaster to rebuild their lives in 22 U.S. cities and more than 40 countries.

Help grow New Roots in San Diego and beyond. Rescue.org

©2013 International Rescue Committee

Concerned Scientist Agree, Eat Your VegetablesAs if on cue for our Wellness issue, the Union of Concerned Scientists released on August 7 “The $11 Trillion Reward,” a report showing that increasing consumption of fruits OR vegetables by ONE serving a day would save more than 30,000 lives and $5 billion in medical costs each year. Cardiovascular disease causes about 750,000 deaths each year in the U.S. In 2010 the medical cost of treating heart disease and stroke was estimated at $94 billion, and that figure is expected to triple by 2030. If U.S. residents followed current USDA guidelines (2-4 servings of fruit and 3-5 of vegetables daily), more than 127,000 lives and $17 billion could be saved, according to the report. The $11 trillion figure is the estimated value to the economy of our increased longevity if we ate the recommended amount of produce.

In related good news, obesity rates among poor, pre-school aged children two to four years old in 19 states dropped 1.8 to 19.1%, and more significantly was the first decrease in obesity in a generation according to Center for Disease Control Director Thomas Frieden. One possible explanation is that access to fresh, local food has grown significantly in neighborhoods where people use WIC (Supplemental Nutrition Program for Women, Infants and Children) since 2009. Lots of studies show that when fresh produce is available at convenience stores in food deserts formerly bereft of any fresh food, people buy it, especially women.

Mark Bittman points out an irony in all of this. The same USDA responsible for the dietary guidelines meant to enourage healthy eating also oversees an agricultural system that does the opposite. Industrial agriculture (dent corn, soy, wheat, etc.) is propped up by billions of dollars in subsidies and crop insurance (the Farm Bill). Cheap, plentiful commodity crops end up as mountains of unhealthy processed food and meat (and ethanol). But fruits and vegetables are considered “specialty crops,” barely worthy of notice in the Farm Bill. A main point of the UCS report is that health improves with access to healthy, local fresh produce. Yet only a tiny fraction of the $90+ billion Farm Bill budget goes to encourage this cost-saving, health-producing goal. Contrary to the dietary guidelines, the Farm Bill supports unhealthy eating.

Grocery store aisles are stocked mostly with processed foods loaded with fat, sugar and food additives that no one should eat. Farm Bill policies got us here. We need policies that encourage more farmers to grow fruits and vegetables by changing research priorities, removing planting restrictions to allow subsidies for specialty crops, making crop insurance available for specialty crops and promoting local food systems. In the meantime, thank your lucky stars that in the San Diego region there are hundreds of specialty crop farmers, 60 farmers’ markets each week, and over 30 CSAs offering healthy local produce to you year round.

2 edible San Diego fall 2013

{Two Cents}

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tison

Riley Davenport and John VawterCONTRIBUTORS

John AlongéChris Rov Costa

Adam FullerEnrique Gili

Caron GoldenAnastacia Grenda

Brandon HernándezBrook LariosKay Ledger

Vincent RossiSusan Russo

Mindy SwansonBritta TurnerJohn Vawter

Quinn WilsonLyudmilla Zotova

PUBLISHERSRiley Davenport

John Vawter

EDITORRiley Davenport, Executive Editor

Britta Turner, Managing Editor

COPY EDITORSDoug Adrianson

John VawterMichelle Honig

DESIGNERRiley Davenport

COVER PHOTO Chris Rov Costa

CONTACTEdible San Diego

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e! Good food. Good drink. Good read. • No. 21 • Summer 2013

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Fall 2013

CONTENTS DEPARTMENTS

TWO CENTS 2

JUST SPROUTING 6

LOCAL TALENT: 11 NATHAN COULON OF TRUE FOOD KITCHEN

LIQUID ASSETS: BONING UP 41

TO YOUR HEALTH: 45 AUTUMN: A TIME FOR BALANCE

EDIBLE READS 48 VB6, BY MARK BITTMAN SAN DIEGO CHEF’S TABLE, BY MARIA DESIDERATA MONTANA

RESOURCES & ADVERTISERS 51

FARMERS’ MARKETS 56

FEATURES

CAFÉ MERLOT: CULINARY MEDICINE 15

THE FRESH FOOD TRUCK 17

PICKLE POWER 20

CRAWFORD KIDS ARE COOKING IT UP 23

CULTIVATING WELLNESS IN SCHOOLS 27

GARDEN RX 29

SUSTAINABLE WINEMAKING IN 32 RAMONA VALLEY

FISHERMEN’S MARKET REELED IN 37 ON DRISCOLL’S WHARF

fall 2013 edible San Diego 5

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{Just Sprouting}Meat man launches new line, earns cool points

When Waylon Jennings insisted “the only two things in life that make it worth livin’ is guitars that tune good and firm feelin’ women,” he’d clearly never planted a backyard garden, visited a heritage pig farm or eaten charcuterie—especially Pete Balistreri’s.

Nowadays, people desperately seek to wrap themselves in their roots and Balistreri, chef/partner at fast-casual Tender Greens, which just opened an 11th location at 120 W. Broadway in Downtown San Diego, is answering the call with P. Balistreri Salumi, a new wholesale line of dried meats.

“[Salumi making] is a lost art that used to be part of many cultures,” Balistreri said. “It’s a table food to be enjoyed during a great time with good people.”

Channeling his ancestors, Balistreri learned to butcher at Rose Pistola in San Francisco, where he was a sous-chef in the early 2000s. He’d break down a whole lamb a day, cases of rabbits, sides of beef and whole fish.

He subsequently spent five years testing the same salumi recipes, culminating in what’s offered in the new line: salami, lardo, guanciale, speck and prosciutto, available locally at Blind Lady Ale House, The Venetian, Venissimo Cheese, Village Vino, The Lodge at Torrey Pines, Bread & Cie and Mona Lisa, where customers can get it sliced deli-style.

Balistreri sources his meats from Jimenez Family Farm, Salmon Creek Farms, ReRide Ranch and Eden Farms. He’s a member of the Butcher’s Guild and was featured in Primal Cuts: Cooking with America’s Best Butchers by Marissa Guggiana.

— Brook Larios

The lot at the corner of F and 15th Streets in San Diego’s East Village used to be a concrete desert littered with rusted cars and trash. Today, it’s a thriving urban community garden replete with blossoming planter-box gardens, a greenhouse and a chicken coop.

Called Smarts Farm, the nonprofit organization for at-risk children is spearheaded by founder and CEO Susie Lankford, with help from her daughter Polly Lankford-Smith. They’ve also partnered with local farmers and Master Gardeners Jack Ford, Dominick Fiume and Judy Jacobi.

The goals are to encourage community between local residents and kids at risk and to teach kids about agriculture and nutrition. Smarts Farm will provide more than gardens; children will be exposed to a variety of activities

including photography, art and writing lessons, as well as culinary classes and character-building games.

Over time, Lankford hopes to open a Smarts Café, in collaboration with local farmers’ markets, and eventually expand the organization to other areas of downtown San Diego. To grow, however, the project needs sponsors and local support. They are seeking volunteers to teach classes or to purchase planter-box gardens, and anyone with an interest in helping build and strengthen the community in East Village.

For more information about upcoming projects and events (such as their Fall Harvest fundraiser) or to inquire about donations or volunteering, visit HumaneSmarts.org.

— Susan Russo

Smarts Farm

Photos: Lyudmilla ZotovaPete Balistreri and P. Balistreri charcuterie


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{Just Sprouting}Healthy Day Partners Nurtures Good Habits

For Mim Michelove and Camille Sowinski, co-founders and co-presidents of Healthy Day Partners, an average day can include researching nontoxic cleaning products, meeting with architects about solar installations, watering crops, improving school salad bars or digging for worms in compost.

Healthy Day Partners, a nonprofit consultant to the Encinitas Union School District, focuses on bringing “really deep wellness,” Sowinski says, to the district’s nine elementary campuses in Encinitas and south Carlsbad. The two met as parent volunteers for the district’s Green Team and recognized in each other a similar work ethic and vision. They formed Healthy Day Partners in January 2012.

“One of our missions is to provide knowledge so our kids can have the skills and tools necessary to make healthy lifestyle choices for the rest of their lives,” Michelove says.

To accomplish that, Sowinski and Michelove assist schools with a variety of projects, from finding the best hydration stations to supporting educational gardens. In the 2012–13 school year Healthy Day Partners and the Solana Center helped the district introduce SCRAP (Separate. Compost. Reduce And Protect) Carts. Using receptacles for trash, food scraps and various recyclables, students learn to sort their lunchtime waste. Trash has been reduced by 83% districtwide and the food scraps are used in worm bins in school gardens.

This school year brings the blossoming of a new one-acre, organic farm at Ocean Knoll Elementary. The crops are used in the district’s lunch program, and some produce is donated to a nearby food pantry. “Leaving the four walls of the classroom and going outside opens the brain to a different experience,” says Michelove. “For some students, it’s their only exposure to nature”.

For more information, visit HealthyDayPartners.org.

— Anastacia Grenda

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Join Chefs Vincent Grumel (Vincent’s) and Patrick Ponsaty (Bellamy’s) and your favorite San Diego farmers for a gourmet meal beneath the stars; an extraordinary evening crafted by a partnership of farmers, ranchers, winemakers and chefs to celebrate San Diego’s unique agricultural offerings. Proceeds to benefit the San Diego County Farm Bureau.

Purchase tickets at sdfarmbureau.org

Mim Michelove and Camille Sowinski


Feast! at the New Children’s Museum

What’s the perfect way to bring art, children and food together? With a feast, of course. In this case, it’s Feast: The Art of Playing With Your Food, an exhibition opening on October 13 at the New Children’s Museum in downtown San Diego.

Twelve artists will participate with more than 17 different installations that highlight all aspects of food—where it comes from and how we source it to nutrition, healthy choices, exercise, cultural traditions and even food waste and scarcity.

“We’ve tried to make sure every piece has something appealing to both the littlest ones and even the 12-year-olds,” says Julianne Markow, the museum’s executive director and CEO.

“Marisol Rendon’s Wobbleland is designed for the toddler set. There’s an avocado teeter-totter that kids can play on to introduce toddlers to avocados. There are stackable blocks in Phil Ross’ Mold, made from mushrooms.” And there’s something kids of all ages will love: 5PM West Coast—five poop machines that allow visitors to explore the world of live chickens and how to raise them.

Additionally, Urban Plantations has created a new edible garden in the park across the way where families can help plant seeds and harvest produce. Plus, Markow emphasizes, there will be an ever-changing variety of programming in conjunction with the exhibit, called Eat Better Art. Look for guest speakers and art and cooking classes through the run of Feast, which will be open in full until late September 2014, then continue on with some new pieces installed through September 2015.

— Caron Golden

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Foodies familiar with chefs Michele and Nathan Coulon know the culinary arts are weaved into their DNA, but it took

Michele awhile to come to that realization. Though the daughter of the proprietors of dearly departed San Diego eatery the Belgian Lion, she chose a career as a computer programmer—but not before soaking up classic baking techniques from her mother, a graduate of Paris’ Le Pot au Feu cooking school.

That education was a way to overcome a mandated sugar-free childhood rather than build a vocational skill set. Yet after years of coding by day and running back to the family business to make the night’s desserts, Michele’s love for baking won out.

Her son’s path to the kitchen was much more direct, which isn’t surprising considering he essentially began his life in the restaurant. Born the year Michele began work at the Belgian Lion, most of Nathan’s early years were spent on-site.

“I could bring my kids to work and, since the restaurant was only open for dinner, the dining room was their play room,” recalls Michele. “They were always with us. It was a great extended-family

situation. We all had dinner together before the restaurant opened, we all worked together and, believe it or not, we all really got along.”

Nathan remembers those years fondly, particularly his first forays into cooking.

“My sister and I would play in the dining room, then I’d get bored and go in the kitchen and make soup out of all the food scraps. Then at the ‘family’ meal, I would try to serve everyone the soup I had made. They would all pretend it was really good … even though they wouldn’t eat it. I’m sure it must have tasted horrible.”

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Nathan in the family restaurant, The Belgian Lion.

The story of a local mom-and-son chef duo thriving together and on their own By Brandon Hernández

All in the Family{Local Talent}


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Spaghetti Squash Casserole 1 large spaghetti squash

1 large zucchini, grated

1/3 cup caramelized onions

1 cup tomato sauce

Salt and fresh ground black pepper

6 ounces mozzarella cheese, grated

½ cup freshly grated Parmigiano – Reggiano cheese

Preheat the oven to 350°F

Pierce the squash with a fork in several places. Microwave on high for 12 minutes, rotating at least once. Let the squash cool, then cut in half, lengthwise, and scoop out the seeds with a spoon. Scoop out the flesh into a large bowl. Add zucchini, onions and tomato sauce. Season with salt and pepper. Spoon the mixture into a three-quart shallow baking pan. Bake for 40 to 45 minutes.

Remove the baking pan from the oven and turn the oven to broil. Top the casserole with the grated cheese and place under the broiler until golden brown, about 5 minutes. Let sit for 5-10 minutes before serving.

To make the caramelized onions: (makes two cups)

1 tablespoon expeller-pressed canola oil

3 large onions, thinly sliced

Heat canola oil in a large nonstick skillet over low heat. Add the onions and cook for 30 minutes, stirring often, until soft and brown. Let cool and store in a coverered container in the refrigerator for up to three days.

Over the years, Nathan’s culinary skills have greatly improved. When the Belgian Lion closed and his mother opened her own business, La Jolla temple of confectionary deliciousness Michele Coulon Dessertier, the two shared the kitchen and quality time.

“It was such an amazing experience watching Nathan blossom into the most amazing chef,” says Michele, who watched from a more distanced vantage point after he went on to work outside the Coulon empire at upscale local eateries.

Nowadays, Nathan helms True Food Kitchen, an eatery devoted to the healthful anti-inflammatory dietary philosophies of Dr. Andrew Weil. Nestled in a large corner space inside Fashion Valley Mall, it’s the antithesis of a typical shopping center restaurant. Fresh, seasonal fruits and vegetables, vegetarian and vegan options abound, many touched up with Asian and Mediterranean flair. Since opening, it has become a hot spot for people of all walks of life, gaining that healthy following by bucking the high-calorie, additive-laden decadence of neighbors like the Cheesecake Factory.


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Organic Heirloom Carrot Cake

6 to 8 medium heirloom carrots

3 ½ cups flour

3 ½ cups organic evaporated cane sugar

1 ⅓ teaspoon salt

1 tablespoon soda

1 tablespoon cinnamon

2 cups extra virgin olive oil

6 ounces unsweetened medium shred coconut

6 organic eggs

6 ounces fresh organic pineapple

1 tablespoon vanilla

6 ounces chopped organic walnuts

Preheat oven to 350 degrees.

Peel and cut carrots into 1-inch pieces and cook until tender.

Put parchment circles in the bottom of four 10” cake pans.

Put flour, salt, soda, sugar and cinnamon in large bowl and mix well.

Add oil and eggs and mix. Add coconut and nuts and mix.

Puree carrots and pineapple in a blender. Add to the dry ingredients with vanilla and blend.

Divide cake batter between the four pans.

Bake cakes until knife comes out clean, about 25 minutes.

Cool completely before frosting.

Cream Cheese Frosting

12 oz unsalted organic Strauss European style butter

1lb 8 oz organic cream cheese

9 cups organic powdered sugar

Cream butter until white and very soft.

Add cream cheese, and beat until very smooth.

Add powdered sugar, to taste.

Decorate with Terra Bella Ranch red and Chandler walnuts and some fresh flowers from your garden.

Keep cake refrigerated.

Even with two thriving businesses to look after, mother and son still put their heads together often. While Nathan attests that it’s usually him calling her up to ask how to do or make something, she contests that it’s not nearly so one-sided.

“I learn lots from him now since he is in a completely different type of restaurant,” she says. “We also love to go out and eat together, but the best times are still when he cooks and I make dessert!”

Brandon Hernández is a native San Diegan with a passion for the culinary arts and the local dining scene. He is a local editor for Zagat; has been featured numerous times on the Food Network; regularly contributes to over a dozen national and local magazines, newspapers and online outlets; has contributed to several cookbooks and is responsible for communications at local craft beer producer Stone Brewing Co. Follow him on Twitter at @offdutyfoodie or drop him a line at [email protected].


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Café Merlot is a restaurant whose owners, Toni and Rick Kraft, are very conscious of the connection between locally grown,

sustainably raised food and health.

How conscious?

A good portion of the produce that goes into their dishes comes from a “micro-farm” literally a few steps outside the restaurant’s back door. When she needs to go to sources outside the micro-farm, Toni, whose menu offerings include meat as well as vegetarian and vegan dishes, prefers local producers that employ sustainable methods.

She speaks with passion about avoiding genetically modified crops and animal feed. She describes her views on the subject as “very conscious, almost religious. I want to be able to look in my farmers’ eyes and know what they’re feeding their livestock.”

The Krafts proudly support suppliers of sustainably and humanely raised meat, eggs and poultry.

“I look at this as culinary medicine,” she said of the café. “Everything that we eat will fuel us for long-term health.”

The micro-farm covers an acre and a half behind the restaurant, installed and maintained by Connelly Farms, a Ramona-based family farm specializing in naturally raised crops. In addition to selling its sustainably raised produce, meat and eggs through its own farmstand and CSA, Connelly offers a “micro farm” option to individual consumers, restaurants or other businesses seeking to grow their own produce.

Since the first plantings late in 2010, the micro-farm has grown to yield a substantial bounty for the café. Carrots, artichokes, Swiss chard, kale, beets, a multiplicity of lettuces, citrus fruits, pomegranates and figs as well as various kinds of herbs are among the crops Toni harvests in season. The café utilizes wildflower honey from its own hives. They control rodents with hoot and screech owls living in onsite owl boxes. Toni said the micro-farm “is productive enough to sustain our restaurant’s specials and our cooking classes.”

“Some recent specials are a sweet baby spinach salad with blood oranges, feta and sliced almonds, shaved fennel, dried cranberries and lemony vinaigrette; and a Tuscan kale, baby spinach, dried organic fruit, pomegranate and kefir smoothie.”

Photos left to right: Toni Kraft in the garden, spinach salad, kale and kefir smoothie.

Photos: Chris Rov Costa

By Vincent Rossi

Café Merlot: Culinary Medicine


Toni collaborates with Connelly Farms and others on a regular schedule of classes, held in the evenings at the café. Topics include cooking, farmers’ markets, nutrition and culinary medicine. A complete schedule is available at CafeMerlot.com.

“We did a class with the San Diego Master Gardeners called ‘Nurture Your Soul,’” Toni said, emphasizing that gardening was “about the senses.” She noted “People often ask me—as a restaurant owner—‘Why do you have cooking classes?’ Because I want loyal customers, but I also want my customers to learn how to cook for themselves for nutrition and enjoyment.”

“We’ve had close to 5,200 students in just the last five years,” she said. Clearly, the idea has worked for building a customer base, but Toni obviously sees the food-service industry as something

beyond a business. She’s an active participant in the Slow Food Movement, volunteering as an events coordinator for Slow Food San Diego. She also spoke repeatedly about the sensual and communal aspects of sitting down for a meal together, invoking memories of family dinners of her childhood and dishes served reflecting what she called her “Sicilian-Irish-German-French” heritage.

Freelance writer Vincent Rossi is the author of three books on San Diego County history: From Field to Town, Valleys of Dreams and The Lost Town of Bernardo. He has also written for

newspapers, magazines and online venues. With his wife Peggy, a professional genealogist, Vincent co-owns StorySeekers, a research and publishing company for family history, memoir and historical books. His special interests are history,

politics and culture.

“I look at this as culinary medicine,” she said of the café. “Everything that we

eat will fuel us for long-term health.”

Celebrating Sustainable FoodBuilding Healthy CommunitiesPromoting Food Justice

GOOD, CLEAN & FAIR! Slow Food is committed to preserving food traditions and reviving the table as a center of family and community.

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Numerous food trucks ply the streets of San Diego, feeding thousands of

hungry office workers and tired commuters. However, The Fresh offers a radical twist on a hot dining trend: serving hot and healthy meals from a food truck to the homeless population of the East Village district, located mere blocks from the gleaming office towers of downtown San Diego.

The Fresh is an innovative program providing fresh food to people in need of a fresh start. Under the leadership of Teresa Smith, a graduate student at the University of San Diego, the effort was launched in 2012 with $10,000 in seed money from the university’s social innovation program.

The Fresh is perhaps the first food truck in the United States to provide below-cost meals on the basis of need rather than income. They offer nutritionally balanced meals at a reduced price. Burritos, fajitas and hamburgers each cost $3.50, along with other roadside fare.

On a bright summer morning the food truck parks across the street from the

Neil Good Day Center on 17th Street, attracting a steady stream of people who place their lunch orders.

“I give the food a seven out of 10,” says Shawn, a curbside customer using his EBT Cal Fresh debit card (formerly known as food stamps) to purchase his lunch. The Fresh is certainly an improvement over the storefronts dotting the neighborhood selling

snacks and sugar-laden drinks with little to no nutritional value.

Smith, 38, is also the executive director of Dreams for Change, a nonprofit community outreach organization that helps homeless residents transition off

The Fresh Food TruckBy Enrique Gili

Photos by Chris Rov Costa

The Fresh is perhaps the first food truck in the United States to provide below-cost meals on the basis of need rather than income. They offer nutritionally balanced meals at a reduced price.


the streets and into jobs and permanent housing. Mixing cool with candor, Smith explains, The Fresh is meant to reach the homeless population residing downtown. The truck offers a visible presence in a neighborhood riven with poverty, containing one of the highest

concentrations homeless people in San Diego County.

Smith believes that in order to build rapport, you first have to establish trust. The initial step in changing the lives of San Diego’s poorest residents is starting a dialogue with them. More than just a soup wagon for the distressed, the truck also “delivers social services and hope to people currently living on the streets,” she says. Over the past 12 months, she’s helped nearly 60 clients to qualify and enroll in the Cal Fresh program.

According to the USDA, approximately 5.5 million Americans suffer from acute food insecurity, meaning they skip meals on a daily basis due to lack of money or resources. Advocates like Smith want to reduce those numbers. In order to qualify for the meals that The Fresh provides, “You don’t have to have an address; what’s required is a picture ID and it doesn’t have to be California ID, it could be shelter card,” Smith explains.

The truck operates with a small crew of volunteers consisting of USD students and other recruits from Dreams for Change. Her sole employee, Maria, who runs the grill, talks between making food orders. “She begged me,” she says, half jokingly. Maria describes herself as a former restaurant owner from the state of Washington who found herself homeless and sleeping in her car in San Diego. And like others interviewed for this piece, she’s reluctant to provide her full name, due to the stigma surrounding homelessness.

In part, The Fresh is designed to break down barriers and to help people find their footing in a slow economy.

One possible route to employment for Smith’s food crew is the funding of trucks similar to The Fresh. Smith intends to use the food truck as a template to deliver similar services to at-risk populations in Vista and the South Bay area of San Diego County.

“Ultimately we’d like to hire 15 to 25 people by year’s end,” Smith says.

Countywide, approximately 250,000 people are currently enrolled in the Cal Fresh program, of the estimated 500,000 people who qualify for EBT. According to standards set by federal poverty guidelines, there will be no shortage of customers for the food truck.

Enrique Gili is a freelance writer living in Ocean Beach, San Diego. You can follow him on Twitter @gili92107

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Ask Mark Stogsdill what he does for a living and this is what you’d hear: “I’m the creator of tiny universes. I

put together elements of life, then let time run its course.” And here I thought he was just the pickle guy.

Stogsdill, owner of Happy Pantry, a purveyor of pickled and fermented foods, began his “wild trip” of fermenting foods

three years ago after losing his job and gaining a bellyache: “I was having stomach issues. I started [eating fermented foods] and they went away. And my wife used to have terrible allergies, and now they’re gone. Completely,” he says.

Really? Are fermented foods a panacea? For Stogsdill, they are.

Pickle Power Fermented Foods Offer a Tasty Path to Better Health

By Susan Russo

Photos by Chris Rov Costa


RESOURCES

Gisela ClaasenVisit CurdsAndWine.com to purchase DIY products and ingredients and to view a calendar of upcoming classes and events.

Alan ConradVisit Edible Alchemy on Facebook for updates.

Weekly farmers’ markets: Tuesday in Alpine; Wednesday in Encinitas; Thursday in UTC and Oceanside; Friday in La Mesa; Saturday in Golden Hill and Poway; Sunday in Point Loma and Rancho Santa Fe.

Austin Durant Visit FermentersClub.com for blog posts, recipes, DIY tips and upcoming events.

Mark StogsdillVisit Happy Pantry on Facebook for updates.

Weekly farmers’ markets: Wednesday in Ocean Beach and Carlsbad; Saturday

in Little Italy and Vista; Sunday in Hillcrest and Leucadia

Susan Russo is a San Diego-based food writer, cookbook author and recipe developer. She publishes stories, recipes and photos on her nationally recognized food blog, FoodBlogga (foodblogga.blogspot.com) Susan is a regular contributor to NPR’s Kitchen Window. She has also published several articles and recipes in the magazine Cooking Light and has been selected “Best of the Web” by Saveur. Susan can be reached at [email protected].


“They’re the cure-all. They really are,” he declares. Fermented foods are chock-full of probiotics, the healthy bacteria that our guts and bodies need. According to Stogsdill, “Probiotics wipe out bad bacteria and let good bacteria colonize in your gut. That balance of good bacteria in your body is the key to health.” Indeed, bacteria have been getting a lot of attention lately, notably in a feature story by Michael Pollan published in the May 15, 2013, The New York Times Magazine. Although more research needs to be conducted to determine the full extent of bacteria’s role in our health, we know that diets rich in healthy bacteria, such as those found in fermented foods like yogurt, kimchi, sauerkraut and kombucha (a fermented tea drink), benefit the digestive system as well as fortify the immune system.

Alan Conrad, the founder of Edible Alchemy, a local purveyor of fermented foods, explains, “With bacteria, it’s about consistencies. It’s not about taking one pill a week, or the yogurt from two days ago. You need to have probiotics daily.” While he recognizes that some people might prefer to pop a probiotic supplement than nosh on pickled beets, he prefers to eat probiotic foods that naturally house a “broad spectrum of healthy little critters.” Stogsdill concurs: “Supplements have three to four different strains of bacteria in them. In fermented foods you might have around 15 different bacteria.” More than the quantity, “eating a broad spectrum of bacteria” is most beneficial to your health,” adds Gisela Claasen, owner of Curds and Wine, in La Mesa, who specializes in DIY yogurt, cheese and wine. Claasen adds that making your own probiotic foods “could potentially be [healthier] because you know exactly what’s going into them. You have more control.”

Austin Durant, founder of the Fermenters Club, an organization dedicated to “reviving the tradition of fermented foods,” fully embraces the DIY philosophy. For Durant, fermenting isn’t purely about health; it is also economical, green and “old-timey,” helping people reconnect to their family roots.

“Go back two generations and most of our grandparents pickled foods. [Fermenting] is

important for me not only for health benefits but also for the cultural manifestations. It puts me in touch with my cultural and bacterial ancestors,” he says.

Plus, fermented foods taste great.

“The flavor of fermented foods is much more complex than vinegar-pickled foods,” says Durant, who punctuates our interview by repeatedly dipping his fork into a gallon jar of his dill and garlic pickles, savoring their heady aroma and pungent flavor. He even audaciously places an entire garlic clove in his mouth and begins chewing.

“It’s not that garlicky,” he says between bites. “The fermenting reduces the sharpness.”

I eat the pickles. I pass on the garlic cloves.

Yet, like Durant I admire fermented foods’ unabashed flavor. Stogsdill offers 100% organic seasonal kimchi and sauerkraut made from locally sourced produce. The fiery “Scarrots” are made with carrots, onion, ginger, garlic and Serrano chilies that are a symphony of flavors—salty, spicy, sour, earthy. I ask to buy a jar, but he tells me it’s one of only a precious few from last year. I can’t get him to budge. They’re that good.

Stogsdill recommends eating a small serving before your regular meal as it “pre-digests food for us, which helps metabolize food.” Conrad claims that drinking kombucha before a meal will help reduce your appetite, making you eat less overall. Indeed, since he began eating fermented foods on a daily basis, he has dropped over 25 pounds. “But I’m not orthodox about anything,” he adds. “For me, pleasure’s the measure.” In other words, eat your yogurt and drink your kombucha when you want to and you will most enjoy it.

If you’re looking to add a powerful health food to your diet, support local farmers and artisans, or join a community of fellow food lovers, then consider jumping on the fermented foods bandwagon. You and your bacteria will be in good company.


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Learning about food justice, healthy eating, culinary skills and video

production are serious endeavors that require a keen focus. But as the video rolls on any of the four “Cooking It Up” episodes, it’s clear that the Crawford High School students producing and hosting them can’t contain a streak of humor.

All you have to do is look at the fake mustaches painted on their faces, girls and boys both. Dominique Henderson, who shows viewers how to prepare Sweet Potato Apple Pie in episode four, explains this quirky addition by pointing to the logo on her white apron: the face of a mustachioed chef.

“We thought it would be funny to have a moustache,” she said. “The chef on our apron has one, so why not have everyone who’s cooking have a mustache? ”

From there on out, though, Dominique—and her colleagues in the project—are all business. “Cooking It Up” is determined to help youth and their families get into the kitchen to make healthy food and to

express their various cultural backgrounds, as well as teach young people video skills.

The project partners Video in the Community at California State University, San Marcos; the International Rescue Committee; the State Farm Youth Advisory Board; Leah’s Pantry; the City Heights Wellness Center; and Crawford High School.

Kristine Diekman is the director of Video in the Community and essentially the project director of “Cooking It Up.” She had done projects with the IRC before. Doing a cooking show meant that she needed a kitchen, a cooking teacher, students and, of course, funding. The team she put together facilitated all that.

Crawford High students were recruited through Keegan Oneal, Youth Food Justice Program coordinator with the IRC at Crawford High. He runs an after-school program around food justice and food systems issues that includes the campus garden, so he knows the kids well. They brought in Adrienne Marksworth of

Leah’s Pantry to teach students cooking skills at the professional kitchen at the City Heights Wellness Center, where they ended up doing most of the taping.

Crawford Kids Are Cooking It UpBy Caron Golden Photos by Cooking It Up Participants

“ I always yell at my friends for buying chips. I used to eat them before, but now I think, ‘Why should I spend money on chips when I can buy something better?’”

Abdul Rahman Ibm Asadullah


Funding came from a grant provided by the State Farm Youth Advisory Board. The students came on board as interns. More than 60 applied and 10 were chosen, based on their interests, skills and interviews.

Together the group created recipes, many based on family recipes from the students’ divergent ethnicities. “The kids visited once a week from Crawford to learn about organic cooking and nutrition,” said Marksworth, who is a recipe developer. “Then we selected and prepared three of the dishes for video at the City Heights Wellness Center and one—the grilled hamburgers—at Crawford’s barbecue.”

“It’s very labor intensive to make the shows,” Diekman pointed out. “The setup for the video is very complex. There’s also the cooking and prep work and tasting. We would have three different variations on a recipe to get to the final product. The teamwork and learning curve was very impactful for students.”

Oneal describes it as a forum that allowed the student to learn and share knowledge

with other students, particularly those working in the garden.

It certainly proved to be so for 15-year-old Jesse Avilez, who is keen to be a chef. His family is from Mexico and his great passion is his ceviche recipe, which you can see on episode two.

In six minutes, he and fellow student Crystol Gillespie walk the viewer through the process of making ceviche. You get technique—how to defrost shrimp, how to cut avocados, even how to pick up a bite of ceviche using a couple of corn chips —and you get health admonitions—washing hands, using different cutting boards for different proteins and produce—and even a suggestion for composting scraps.

Another participant, 14-year-old Abdul Rahman Ibm Asadullah, said that he’s now doing a lot of cooking and, in fact, his grandmother bought him a cookbook. “I made lemon bars for Mr. Oneal,” he said, “and I know how to make French toast with raspberries.” Thanks to the project, he now knows to first follow a recipe and then

expand on it with confidence based on his newfound cooking skills.

More importantly, though, he’s become more aware of what he and his buddies eat.

“I always yell at my friends for buying chips. I used to eat them before, but now I think, ‘Why should I spend money on chips when I can buy something better?’”

Oneal sees these kids becoming food leaders on their campus.

“The reality is we can talk to kids all day about healthy food decisions, but students learn from their peers and these students are passionate about food justice.”

For more information on “Cooking It Up” and the programs being offered at Crawford High School, visit CookingItUpShow.wordpress.com.

Caron Golden is an award-winning freelance writer and the author of the blog San Diego Foodstuff. She writes the blog for Edible San Diego and has contrib-uted to Saveur, Culinatee, Sunset, the Los Angeles Times and many others.


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If anyone had told me a decade ago that I would be teaching kids in a

school garden, I would have laughed them out of the room. However, as a public health statistical researcher I was already interested in health and prevention, so the rest evolved naturally.

From the moment my daughter started preschool 11 years ago, I became deeply aware of the influences of institutions on community health. My involvement in schools and their wellness practices has shown me some effective ways to cultivate this wellness culture.

As a farmer’s granddaughter and a longstanding community gardener, school gardening is now my favorite wellness tool through the tangible community contact with earth. I discovered early on that urban children don’t always have direct contact with the natural world—from the tickle of holding a roly-poly or an earthworm to the delicious, sweet crunch of the “fast food” picked off the garden vine.

The direct learning that comes from spending time in the garden ecosystem has brought me all kinds of unexpected lessons. From life cycles to language development, students have helped me see through their eyes the joy that grows from discovering these connections.

I have also learned the work involved in caring for an organic school garden, from composting and building soil and protecting food from pests to organizing parents, students, staff, alumni and other community members in order to continue the legacy.

Wellness ripples out in unexpected and organic ways. These gardens attract neighborhood families, staff and community members to volunteer their time to come and help maintain the garden, while neighbors take notice of the school and value the beauty of the garden. Families enroll students because they want to participate in the garden.

But the biggest impact is on the students, whose parents regularly tell me things like “my daughter is a salad eater now” or “my son asked to start a garden” or “we are

building a compost bin at our house,” and so on. This is the reason I do what I do.

Starting a garden at a school can be daunting, and sustaining it over the years, as families come and go, can be an even larger challenge. However, starting small with containers or a raised bed can quickly germinate a vibrant program and generate excitement that breeds more community involvement. (See the accompanying list of links for more.)

There are many steps parents and teachers can take to foster a culture of wellness. Here are a few shining examples:

• Establish a class tradition of healthy celebrations, rather than parties loaded with sugar, fat and food coloring. For my daughter’s birthday we decided to have a nutrition lesson featuring local San Diego avocados, sharing about the key food crop for the county and making guacamole together. After that party, all the kids in her class wanted to figure out how to have healthy celebrations of their own and several parents followed suit with smoothies and other healthy treats, working with the teacher to turn these celebrations into nutrition education opportunities.

• School waste audits help students visualize the extent of waste problems and the potential for recycling and reuse. When students at Birney Elementary started composting and monitoring the waste during lunch, there was a buzz among the students: “Why aren’t you eating your salad? It’s good for you!” Students helped each other eat the majority of their healthier lunches!

Cultivating Wellness in SchoolsBy Mindy Swanson

Wellness ripples out in unexpected and organic ways. These gardens attract neighborhood families, staff and community members to volunteer their time to come and help maintain the garden, while neighbors take notice of the school and value the beauty of the garden.


• Fund-raise with healthier choices by supporting local growers at the farmers’ market or selling seeds, plants or other awareness-raising items from fair trade companies. Local chefs have been great proponents of school wellness programs. Recently, through support from Whole Kids Foundation (Whole Foods), two schools in the mid city area created vegetable cards featuring local chefs’ recipes and children’s art. These collectable cards are handed out to students when they taste the vegetable.

While healthy food and exercise have been the focus of wellness programs at schools, wellness goes far beyond our individual behaviors and extends to how we behave as a community. This is why nurturing a new culture is so important. Gardens, modeling healthy choices, inviting our elders to participate in our schools and being more conscious about waste and fund-raising help create a culture of wellness.

Make a pledge to give the next generations more choices to allow them to thrive by preserving and continuing the habits started by pioneering parents, school staff and community members who have planted valuable seeds.

Mindy Swanson, MPH, is the founder of Dig Down Deep (D3) Garden Educators, a small business providing garden clubs, camps and classes for students of all ages, as well as school garden training for educators. Mindy has been gardening since she was in grammar school and training people about food, nutrition and gardening since 2000. She was a founding member of Victory Gardens San Diego and served as the president of the board of directors for San Diego Roots Sustainable Food Project

MORE INFORMATION

California School Garden Networkhttp://www.csgn.org/

San Diego Master Gardeners School Programhttp://www.mastergardenerssandiego.org/schools/schools.php

National Farm to School Networkhttp://www.farmtoschool.org/

California Project Leanhttp://www.californiaprojectlean.org/

San Diego Child Obesity Initiativehttp://www.ourcommunityourkids.org/

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Alien worlds and weird encounters are the stuff of sci-fi yarns. However, recent findings in the field of microbial ecology,

regarding how microorganisms inhabiting our core are inextricably linked to the natural world around us, tell an even stranger story.

Research suggests that the tiniest of critters have been sending subtle signals to trillions of microorganisms that inhabit the human body, which scientists believe play a critical role in human physiology.

Known as the microbiome, every single human cell houses more than 10 species of microbes. These creatures live and die in the uncharted habitats of the human body, where scientists are just beginning to explore their potential impact on regulating the immune system and boosting overall health.

Many of these microbes dwell inside the coiled linings of our large intestine and are believed to aide the autoimmune system, which we rely upon to fend off debilitating diseases. It has become increasingly apparent to environmentalists that severing the connection between our domesticated microbes and the natural world might put our health at risk .

The thinking goes like this: People need to venture outside the sanitary conditions of our indoor habitats and engage with nature more often. Getting grubby is good for you. Even spending time working in a backyard or community garden would reap huge benefits, given that gardens are places where we are likely to encounter legions of microbes that have co-evolved with us over millennia.


Author Michael Pollan advanced this thesis regarding our symbiotic relationship with beneficial microbes in a recent The New York Times Magazine article, “The Secret Lives of Our Germs,” expanding on an idea dubbed the hygiene hypothesis posited by Dr. David Strachman 25 years ago.

Strachman introduced the idea that the high rate of autoimmune disorders among the cosseted inhabitants of the industrialized world could be due to the relative absence of microbes, linking the lack of grime in clean, hyper-efficient cities to surging rates of allergies and asthma in the latter half of the 20th century.

What followed has been an ongoing debate on the role that microbial diversity has on human health. Advocates contend that ending the primal ties our bodies had with nature has had unintended consequences. As evidence, they cite research studies of rural farm populations and remote tribes that have repeatedly shown a marked absence of autoimmune disorders prevalent in modern society.

Exposed to a fine layer of filth, pollen and microbes not present in Western cities, these disparate populations remain remarkably healthy, leaving scientists to ponder what accounts for their resilience, despite the abundance of germs and bacteria present in the food, air and water. Along with robust immune systems, researchers discovered a much greater diversity of microbes residing in the guts of Amerindians and rural Africans living in the rainforest. All of this evidence reveals that populations living in close contact with their natural environment, and often to each other, tend not to suffer from chronic autoimmune disorders.

These studies suggest that if you want to stay healthy, pay attention to dirt. A thimbleful of soil contains a menagerie of protozoa, algae, nematodes, bacteria and fungi carrying out their various metabolic functions. For as long as humans have walked upright, we’ve been in constant contact with these microscopic heroes. We ingest them in our food, bathe with and inhale them. Some of these microbes took up residence in our intestines eons ago, while other introduced species appear to have taken on critical tasks serving as sentries and traffic cops. In the past, city dwellers could expect a steady influx of these microbial allies to provide important ecosystem services. Without their key inputs, the immune system can go haywire.

While modern sanitation has saved countless lives, exposure to healthy soil is beneficial for maintaining a healthy immune system. The presence of microorganisms provides the immune response with information it needs to function properly, heeding dangerous threats and ignoring others, while encouraging gut flora to go about their unbidden business. So the next time you’re pulling weeds, turning compost or performing some other tedious task in the garden, remember the myriad of unseen allies that share the space.

Enrique Gili is a freelance writer living in Ocean Beach, San Diego. You can follow him on Twitter @gili92107

The presence of microorganisms provides the immune response with information it needs to function properly, heeding dangerous threats and ignoring others…

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Sustainability has become one of the hottest topics in the California wine industry.

With general concern about the long-term health of the planet mounting, the industry has greatly increased its focus on practices enabling wine producers to make quality wines now without compromising the ability of future generations to do the same.

Winegrowing, the process of cultivating vineyards and producing wine, can embrace a variety of practices that are environmentally sound, economically feasible and socially equitable, leading us towards true sustainability.

The San Diego County wine industry, now comprising more than 80 wineries, has been actively involved in this movement. A number of our local wineries have begun aligning themselves with the principles put forth in the California Code of Sustainable Winegrowing Practices Workbook. This comprehensive document is the product of a collaborative initiative among the Wine Institute, the California Sustainable Winegrowing Alliance and the California Association of Winegrape Growers.

Sustainable Winemaking in Ramona ValleyBy John Alongé



These three organizations have teamed up to produce a set of guidelines called the Sustainable Winegrowing Program to give growers and vintners educational tools to increase adoption of sustainable practices as well as to measure and demonstrate ongoing improvement in the application of those practices. The workbook is available to all winegrowers and is supported by a series of educational workshops. Participants self-assess their vineyards and wineries and voluntarily contribute data to measure adoption of sustainable practices.

These practices relate to almost all phases of grape growing and wine production, such as soil management, vineyard water management, pest management, wine quality, ecosystem management, energy efficiency, winery water conservation and quality, material handling and solid waste reduction and management. The program is aimed specifically at helping participants produce the highest quality grapes and wine while maintaining the long-term viability of the agricultural lands along with the economic and social wellbeing of the wine industry and its employees.

John York is the owner of Hellanback Ranch, a boutique winery in Ramona, as well as president of the Ramona Valley Vineyard Association (RVVA). He has been instrumental in promoting the Sustainable Winegrowing Program in the Ramona Valley.

“We owe it to ourselves as well as the coming generations to be good stewards of the land as well as good neighbors to those around us,” John explains. “Sustainability is just common sense. There are ways to get things done in the vineyard and in the winery without wreaking havoc on the environment.”

John’s 50-acre ranch is home to horses, cattle, pigs, wild turkeys, squirrels, rabbits and a multitude of birds. He, along with a number of other RVVA members, is actively participating in the self-assessment program in order to take stock of their current practices and to create a viable sustainability program for the coming years.

“Some of the things we do now are already of a sustainable nature,” John says. “For example, we use cow manure as the sole added nutrient in our vineyard. This being said, we all have many opportunities to find better, healthier ways of getting the job done. We’re totally committed to that.”

At Shadow Mountain Vineyard on

the remote Sunshine Summit north of Warner Springs, owner and winemaker Alex McGeary has been embracing sustainable practices for decades. This third-generation winery is home to the oldest commercial vines in the county (established in 1944). Alex is adding a new, 2.5-acre sustainable vineyard on his property. Its completion is targeted for August of this year. Shadow Mountain has about 21 acres of vineyard in all.

“I completely moved away from chemical fertilizers more than 12 years ago,” Alex says. “Many growers believe that this will reduce their crop, but it’s just not true in my experience. I’ve found that by not over-fertilizing, leafhoppers and other insect pests aren’t as attracted to my vineyard. Also, I’ve learned to use yellow sticky traps instead of pesticides. Nothing is perfect, but it all works in harmony.”

The new vineyard will be irrigated using a gravity-feed system drawing from a 10,000-gallon main water tank with a 5,000-gallon backup tank. Two holding ponds will retain water from big rain years and feed the tanks. A large fan mounted on a skid floating in one of the ponds will push cool air to the vines.

“It’s all about low-tech physics up here,” says Alex with a smile.

Additional sustainable techniques used in the new vineyard will include extensive use of cover crops (they are routinely turned

“ I completely moved away from chemical fertilizers more than 12 years ago,” Alex says. “Many growers believe that this will reduce their crop, but it’s just not true in my experience.”

Alex McGeary

“ We owe it to ourselves as well as the coming generations to be good stewards of the land as well as good neighbors to those around us. Sustainability is just common sense. There are ways to get things done in the vineyard and in the winery without wreaking havoc on the environment.”

John York

Phot

o: C

hris

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back into the soil to provide nutrients), higher-hanging fruit to keep grapes out of reach of the deer without the use of other deterrents and promoting a healthy bird and insect population by maintaining the surrounding natural habitat (the vineyard backs up to the Cleveland National Forest).

“My plan is to build in the improvements ahead of the curve and anticipate the best practices,” Alex says.

At neighboring Hawk Watch Winery, owner and winemaker Mike Schnell takes a pragmatic approach to the subject of sustainability. “We’re definitely on board with sustainable practices to a large extent. My goal is to work with nature as much as is reasonably possible and still be able to put a damn good bottle of wine on the table.”

Certain vineyard threats sometimes force grape growers to employ chemical means, especially when the survival of their entire vineyard is at stake. The constant threat of devastating Pierce’s disease here in Southern California has prompted many growers to use chemical pesticides to control the glassy-winged sharpshooter, the insect that carries the disease. Fortunately, threats of this magnitude are rare and most winegrowers focus on establishing and maintaining a healthy ecosystem.

For Mike Schnell, this means employing a variety of Earth-friendly sustainable techniques. His vineyard features several owl boxes to encourage residence by those

prolific rodent eaters. Pressings, the residue remaining after the grapes are pressed to make wine, are routinely added back into the vineyard soil for the nutrients they provide. Every three years, the pruning cuttings are turned back into the soil with a disk to supply additional organic matter. Water is added via drip irrigation at the rate of 8–10 gallons per vine per week.

“Every little microsystem needs its own approach,” Mike says. “Each and every vineyard needs to be assessed separately to determine what will work best in a particular set of circumstances. There is no cure-all program that will allow every vineyard to prosper. My goal is to find out what will work best here on my own property.”

Those words sum up the common-sense approach being taken by many San Diego

“ Every little microsystem needs its own approach. Each and every vineyard needs to be assessed separately to determine what will work best…. There is no cure-all program that will allow every vineyard to prosper. My goal is to find out what will work best here on my own property.”

Mike Schnell

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Top to bottom: sustainable vineyard practices including old vine grafting, bird defense

speaker and owl box.


County winegrowers. Drawing on the vast arsenal of sustainable practices, local wineries have begun to examine the way they go about growing grapes and making wine with an eye toward accomplishing those objectives while minimizing negative impact on the environment. This is a long-term commitment and one that will require winegrowers to work together to seek the most viable solutions.

As the local wine industry continues to grow at a rapid rate, sustainability will remain a primary topic for both growers and winemakers. While consumers may not yet have focused on the issue, the day will soon come when many may well give preference to sustainably produced wines and other products. The fact that our local wine industry is already embracing that concept bodes well for future generations of local wine lovers.

John Alongé is a popular writer and corporate speaker on the subjects of wine, craft beer and spirits. His latest book, The Wine Heretic’s Bible, offers “plain English advice for the casual wino.” For more information, visit WineHeretic.com

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Fishermen’s Market Reeled in on Driscoll’s WharfBy Caron Golden

It’s been a long time coming, but the highly anticipated fishermen’s market is now a reality (due to open early in September, depending on permits). Set along Harbor Drive in Point Loma and weaving through the driveway to the dinghy lot at Driscoll’s Wharf, the market will be held on Wednesday afternoons from 3 to 7pm and features many of San Diego’s local commercial fishermen.

“We’ve been talking about this for almost three years,” said Catt White, whose San Diego Weekly Markets adds this market to a portfolio that includes the San Diego Public Market, the Little Italy Mercato and the North Park and Pacific Beach farmers’ markets. Part of the reason for the delay was the necessary involvement of both the Port of San Diego and the California

Coastal Commission, which have also contributed to necessary renovations and improvements to Driscoll’s Wharf.

White explained that, initially, fisherman Pete Halmay was involved and brought in Cathy Driscoll, who long managed the wharf, owned by her family. “Cathy caught the bug,” said White. They were introduced by Halmay, who is now involved in the Port-owned Tuna Harbor near Seaport Village.

The plan has been to create a venue that would bring customers to the docks to buy fresh, local seafood directly from the fishermen—something that would have the potential to help turn around the local commercial fishing industry just as farmers’ markets and community supported agriculture (CSA) harvest subscription programs have done for farming, thanks to California’s direct marketing regulation.

The plan has been to create a venue that would bring customers to the docks to buy fresh, local seafood directly from the fishermen—something that would have the potential to help turn around the local commercial fishing industry.


Left: Sea Urchins Below: Fishing boats at Driscoll’s Wharf

“It exempted farmers from packing regulations that required them to sell to brokers and packing houses,” White explained. “There were a number of middlemen involved before produce reached customers, which reduced the profit farmers could bring in.” The direct marketing law changed the economics for farmers, allowing them to sell at farmers’ markets and allowing them to create CSAs for customers. Now younger people are going into farming because the business model creates enough margin for them to see it as something they can make a living at.

“It also applies to fishermen,” she added. “They can sell their catch straight from the boat—or a booth near the boat—at whatever price the market will bear. The less distance between the producer and end user, the more money the producer will get and that ratio could help turn around commercial fishing. That’s our hope—that they’ll remain in commercial fishing and that their children will follow suit, knowing they can earn a living.”

White expects to have a number of fishermen participating in the market, rotating them to have six per week. It all depends on the catch and the season. The ideal is to have the offerings be entirely local but the reality is that while some local seafood like sea urchin is available year round, others like sand dabs are only available seasonally. So, to make sure that there’s plenty of seafood on hand, White is also allowing a few seafood retailers like Salmon Slingers to participate, but there will be full transparency about where the catch is from—what’s local and what’s not.

For those who aren’t quite sure of how to prepare the seafood—or, indeed, what to do with an entire fish —there will be a fishmonger available to cut and filet whole fish. There will also be food demos with chefs and fishermen to give customers a

taste of the offerings and ideas for dishes to make with them.

Additionally, there will be the usual slate of farmers and food artisans serving prepared foods—fish tacos, crab cakes, soups and the like. Altogether, the market is starting with about 55 booths.

The opening has been bittersweet for White. Cathy Driscoll died earlier this year and the women had become good friends. Plus, the intent was always to have Cathy as part of the management team at the market. The Wharf is now managed by other family members.

“When we lost her my reaction was, ‘Does it make sense to go forward?’” White recalled. “She had the relationship with the fishermen. But we decided to go ahead because the fishermen were convinced that this is what she wanted and she would have wanted it to go forward. These are the guys she grew up with. They’ve really stepped up to bring this idea to fruition.”

Caron Golden is an award-winning freelance writer and the author of the blog San Diego Foodstuff. She writes the blog for Edible San Diego and has contrib-uted to Saveur, Culinatee, Sunset, the Los Angeles Times and many others.



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My great-great-grandmother’s cast-iron cauldron sits on my kitchen island.

I look at its misshapen handle, bent from years of hanging over a fire. I imagine what she prepared in it. I imagine whom she fed.

It dawns upon me that this vessel, dating from before the Civil War, more than likely produced bone broth for generations as it was passed down.

The cauldron was given to my grandmother in 1942. At that time the modern-day housewife had become interested in short cuts. America’s kitchen culture was quickly moving away from true, wholesome foods and into a chemically synthesized world of

convenience. The Japanese invented MSG in 1908, and by the end of World War II it was used in most prepared food items in the United States. In 1947 General Foods predicted “that almost all natural flavors would soon be chemically synthesized.”

Today, the Code of Federal Regulations defines natural flavoring as “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product ... whose significant function in food is flavoring rather than nutritional.”

The desire for convenience has shortchanged consumers’ health. The result of these advances in modern science and kitchen convenience has been a decline

in our overall health as a nation. You or someone you know is intolerant, allergic or sickened in some way by something they eat. Gluten intolerance, lactose intolerance, nut allergies, diabetes and obesity are rampant; niche markets have popped up all over the food and medical industries, cashing in on this nationwide dilemma.

But what if a simply made, slowly simmered, rich broth from pastured animals could fix everything?

In every culture, in all parts of the world, among societies rich and poor, there is a long history of bone broth. Bone broth or stock is a coveted item of many chefs because they know the complexity and

Boning UpOld-School Remedy Pays Off in Modern WorldBy Quinn Wilson

Photo: Chris Rov Costa fall 2013 edible San Diego 41

{Liquid Assets}


richness of a good broth enhances any dish. Consuming bone broth is one of the easiest ways for your body to assimilate important minerals. It contains magnesium, phosphate, silicon and sulphur as well as broken-down cartilage and tendon materials. These materials contain chondroitin, sulphates and glucosamine—pricey supplements when you buy them in the store. Anyone seeking vibrant health should include bone broth as part of their daily diet.

I actively took an interest in traditional foods two years ago. The more I read about the health benefits of bone broth, the more I became interested in making it and consuming it on a daily basis. I bought myself a CrockPot, made arrangements with a local farmer to pick up bones and went to work.

I began drinking the broth in place of coffee in the morning. I had no expectations of what it would do because I wasn’t trying to fix an illness or cure an intolerance. It was purely experimental—and my house smelled delicious.

After two weeks of drinking bone broth, I noticed the skin on my hands began to look different. Suddenly my skin was shiny and supple. My complexion quickly became radiant and clear. My nails were healthy and strong. Six weeks later the real healing magic had begun. A skiing accident had left me without any front teeth. I had endured dental implants and experimental surgeries for 20 years. I had been in pain for months after a recent surgery as my body tried to assimilate to newly grafted bone. One day, I noticed that the pain had stopped. Bone broth had given my body what it needed to heal my mouth. Three months into my experiment I realized my sensitive and erratic stomach issues had begun to lessen. The chemicals we have been ingesting for most of our lives strips our digestive system of the crucial elements it needs to do its job well. To date I no longer have any stomach issues to speak of. Bone broth has also been found to ease conditions such irritable bowel syndrome and Crohn’s disease.

The chemicals and processed foods we have been consuming for the last 60 years have had disastrous effects on our bodies. We are sick, allergy-prone and subject to all

kinds of food sensitivities and we’ve become obsessed with fast and cheap remedies. We would benefit from simply making bone broth at home or finding a reputable source to purchase it from.

Because your broth is a concentrated distillation of the ingredients it is made of, it is important that you use bones from organically pastured animals and organic vegetables. Just like us, animals are what they eat. When we use organically pastured animals as food, their healthy essence is passed on to us.

Broth can be frozen for months and can last for up to a week in your refrigerator. Bone broth can be used in any recipe calling for stock or water. Making bone broth a part of your daily diet will do wonders for your health and well-being, and it would have made your great-great-grandmother smile too.

Quinn Wilson, founded Quinntessential Cooking, a catering and education company and has worked for Suzie’s Farm as Farm Chef. She is a freelance food stylist and food writer with an emphasis on traditional foods. She has designed a sustainable nutrition curriculum under the National School Lunch Program and is developing a nutrition program at Green Beans Preschool, a chemical free and all-organic preschool setting. Twitter @qwcooksrealfood.

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Bone BrothYield: 3–4 quarts, depending on the size of your slow cooker

1 split beef knuckle bone (I get my bones mainly from Da-Le Ranch or Homegrown Meats, when they are available.)

4 ox tail pieces (about 1 inch thick)

Ginger , sliced into ¼ -inch slices and smashed

Purified water (enough to cover bones)

2 tablespoons apple cider vinegar

Defrost and rinse bones. Preheat oven to 350°. Place bones in a cast-iron pan and let them roast in oven until they turn a deep golden brown.

Remove from oven and transfer to slow cooker. Add ginger slices, and cover bones with water and apple cider vinegar.

Let sit for 15 minutes before you turn on the slow cooker (the vinegar pulls out the minerals from the bones.)

Set slow cooker to lowest setting and simmer slowly for 24 hours (12 hours if using chicken bones).

Strain broth right away while it’s hot, then transfer to canning jars and let cool before transferring to fridge. If freezing, transfer to plastic containers. You can reuse the bones for broth until they completely dissolve.

Remove the fat, gelatinous top layer from the chilled broth. Heat in a pan until all the bubbles disappear. Save the fat in a jar next to your stove to cook with, as this will enrich the flavor of your foods and provide you with healthy fats to best absorb nutrients from food.

Photo: Chris Rov Costa

Autumn: A Time for BalanceBy Adam Fuller

“Autumn is the mellower season, and what we lose in flowers we more than gain in fruits.”—Samuel Butler

As another fall arrives, we witness nature’s change by shorter days, cooler weather and a preparation for winter’s downtime with decreased foliage and growth. Autumn is the time to begin pulling inward and focusing on internal climates—our emotions and internal functions—so we can provide protection from the changing external climates.

Our emotions and internal functions play a major role in our immune response, and this time of year is when the cold/flu season begins. Preparing our bodies for these challenges with the proper seasonal diet and better breathing habits will ultimately cultivate mental clarity,

sustainable vitality and a sense of relaxation.

In Traditional Chinese Medicine (TCM), the metal element and its associated organs—the lungs and large intestine—rule the fall season. For optimal function, it is imperative that these organs remain clean and unobstructed. Environmental pollutants, faulty diet, sedentary lifestyles and stress can easily affect our respiration and elimination. This is why coughs, sinus congestion, runny noses, digestive discomfort and constipation run rampant during autumn.

On an energetic level, TCM teaches that the lungs strive for balance in the body, and respiration is the vital start to many other physiological processes. Equal inhalation and exhalation is the most basic form of balance in our body. The large intestine absorbs what we need and eliminates the waste. Absorbing too much water, leading to constipation

in the large intestine, can create tremendous toxicity and dysfunction in the body.

To live in balance, we need to become aware of our energy and how it’s affected by diet and breath. Overeating and consuming too much dairy, meat, processed foods and


{To Your Health}

Photo: Chris Rov Costa


gluten can produce unwanted mucus and congestion, according to TCM. The body will show adverse reactions if the wrong foods and/or quantities are consumed. Becoming phlegmy or constipated (less than one bowel movement per day) indicates an imbalance.

Breathing correctly is as important as diet. Irregular and shallow breathing from stress, exhaustion or congestion can disrupt many vital physiological processes. For example, our brain requires 20% to 30% of the oxygen we consume and all tissues and muscles in the body need oxygen to function. This is why illness puts us where we need to be: resting and recharging.

To help combat the imbalances, nature provides balancing foods; we choose whether to eat them or not. If cold congestion occurs (clear phlegm, fatigue, heaviness), TCM teaches to consume foods with pungent flavors like peppers, chilies, onions, garlic, ginger and flaxseed. If heat congestion occurs (yellow phlegm, dry cough, sore throat), foods like cabbage, pears, radish, apple, seaweeds, bok choy and cauliflower will be helpful. In addition, dark green and golden-orange vegetables, due to their beta-carotene content, provide a great protection for the membranes of the body as well

as containing antiviral properties. As always, ample fluids aid in the protection and removal of all unwanted congestion.

So if we lack mental acuity, find an imbalance in energy or simply experience restlessness this fall, we should take a step back and reconnect with our diet and breath. Discover the foods that will promote improved health, and find our breath through balanced activity and meditation.

Fall is the time of harvest, for reaping the benefits of this past year’s hard work. The food we consume mixed with the air that we breathe will provide the mental clarity for introspection, sustainable energy for activity and immune function and calmness to enjoy all that surrounds us. Happy fall and be well.

Adam Fuller, LAc, CSCS, is a licensed acupuncturist and certified strength and conditioning coach. He is the owner of Thrive Wellness, a wellness clinic that focuses on balancing health, stress-reduction and activity through acupuncture, massage, fitness, nutrition, chiropractic care and psychology.

1 tablespoon coconut oil

1 small onion, minced

½-inch piece of ginger, peeled and minced

2 cloves garlic, peeled and minced

½ pound bok choy, sliced

5 medium-size shiitake mushrooms

6 ounces fresh spinach

1 package kelp noodles, rinsed and drained

1–2 tablespoons tamari sauce

1–2 tablespoons apple cider vinegar

Salt and pepper to taste

Squeeze of lemon

1. Heat coconut oil in pan over medium-high heat.

2. Add onion and sauté until soft. Add ginger and garlic and stir-fry until fragrant.

3. Add sliced bok choy and mushrooms and stir-fry for 2 minutes.

4. Add spinach and stir till until leaves begin to wilt.

5. Add kelp noodles, tamari sauce, apple cider vinegar, cook till noodles soften (3-5 min.)

6. Season with salt and pepper and a squeeze of lemon and serve.

Bok Choy and Shiitake Stir-Fry with Kelp Noodles


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Almost VeganBy Kay Ledger

“You should probably become a vegan.”

These six unwelcome words uttered by a physician compelled popular New York Times food writer Mark Bittman to toss over his beloved bagels and cream cheese for breakfast, stick to a strict vegan diet through luncheon, eschew such evils as white bread, junk food and alcohol – yet still eat whatever he wants to eat.

Out of danger from diabetes, cholesterol reduced, and pounds lighter, the energetic author took hold of this positive outcome and now presents VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health…for Good.

What’s different about VB6 is Bittman’s fresh take on an old idea: he is a committed vegan and the enemy of the industrial food complex by day – but at the stroke of six he throws over all that and devours whatever strikes his fancy for dinner.

VB6 is more a lifestyle guide with recipes than

a traditional cookbook, presented with Bittman’s characteristic engaging and commonsense approach. He calls his dietary strategy “a flexible tool that teaches by example, though it’s not a boot camp,” says Bittman, who cheerfully cops to cheating on his diet from time to time.

Bittman shares his journey from the danger zone to health, commenting on the physical, social, and planetary costs of eating according to the Standard American Diet, emphasizing the scientific research necessary to support his dietary choices.

The book’s recipes are basic and sensible – apples broiled with nuts for breakfast, black bean tacos for lunch, formulas for a big pot of beans and a good vegetable broth. A San Diego palate accustomed to spicy foods might find some dishes under-seasoned. Still, there are plenty of thought-provoking choices. Most startling is the homemade tofu jerky or a savory risotto featuring oats rather than rice. Also interesting is a formula for a vegan “creamsicle,” in which orange juice is frozen in a base of silken tofu.

Bittman’s dinner recipes usually include meat or dairy, but he substantially increases the quantities of vegetables while making

meat the go-along: four servings of his Hurry Curry pairs seven cups of vegetables with just 12 ounces of chicken. Coconut milk, yogurt, ginger and curry powder add lusciousness and flavor.

All in all, VB6 is a solid starter kit for those dedicated to changing their blood serum, curious about how to start eating vegan more often, or committed to eating foods that are more Earth-friendly.

Kay Ledger is a Southern California-based freelance writer with a background in television news. She recently graduated from culinary school, and helps out in a professional jam kitchen from time to time. Her work has appeared in ASIA: The Journal of Culture and Commerce, KIWI Magazine, and Adams Avenue Herald.

Mark Bittman

{Edible Reads}


By Britta Turner

People often remark that San Diego is a sleepy city, behind the times of more progressive cities like San Francisco or New York. But San Diego County, being the second most populated county in California, hosts a bustling circle of food activists, talented chefs, and innovators who have forged a community that revolves around unpretentious, simple, yet strikingly impressive food.

Maria Desiderata Montana, the publisher of the award-winning food blog San Diego Food Finds, gives prominence to the talented chefs and food of the caliber that San Diego deserves. San Diego Chef ’s Table: Extraordinary Recipes from America’s Finest City, showcases over 60 of San Diego’s best restaurants, local flavors, and easy to follow, delicious recipes. Montana’s eye for excellence in craftsmanship and taste for virtuous flavors provides a well balanced and delightful collection of personal anecdotes and commentary regarding one of the nations most up and coming food communities.

San Diego boasts over 70 miles of coastline, stretching from Mediterranean to semi-arid climate. This wide range of seasons and microclimates serves well for the hundreds of local farmers who call San Diego home, and the earth provides an abundant and varied supply of unique and inspiring crops. According to Montana, San Diego is “famous for supporting a health-conscious lifestyle, [and] with an abundant supply of fresh and organic products at their fingertips, the attitude of the chefs and diners alike is friendly and laid-back.”

What struck me the most while browsing the mouthwatering pages was the consistency of sentiments shared by nearly all of the chefs interviewed, regarding their perceptions of their food and the lessons they gain from their experiences cooking in San Diego. Each chef exudes a shared philosophy: an underlying commitment to creating innovative, yet simple recipes that showcase the bold flavors of fresh, seasonally ripe ingredients, with a heavy emphasis on local, organic sources. Many chefs express excitement about teaching team members the tricks of the trade and pride themselves on watching individuals grow and succeed

in the craft. Without a doubt, San Diego chefs enjoy observing guests’ reactions when eating their food and are constantly altering, improving, and changing their techniques to best serve the community at large.

In addition to being a beautiful index replete with a list of San Diego’s top restaurants and chefs, San Diego Chef ’s Table features an array of the county’s best tourist attractions, which is an added treat to an already well rounded meal.

Britta Turner strings together farmers, foodies, yogis, chefs, artists and the like. A writer and yoga teacher in San Diego, she weaves her whimsical story together in colorful words and playful movements. Find out more at brittarael.com or follow her on twitter @brittarael.

San Diego chefs make the most of what the region offers

EVENTSSAN DIEGO BOTANIC GARDENSeptember 7, 5 – 9:30 pm ,Gala in the Garden, A Stroll Around the World, includes food, wine, silent auction, entertainment. San Diego International Orchid Fair, October 5-6. Fall Plant Sale, October 19-20, 10am-4pm. Garden of Lights, December 7-23, 26-30. Details at sdbgarden.org/events.htm

CALIFORNIA FIG FEST 2013Sunday, Sept. 8 from 4 to 7pm, savor local food prepared by more than 40 amazing chefs, extraordinary wines and craft brews, revel in entertainment and cheer your favorite chefs in the Culinary Competition at the tenth annual celebration of fresh and dried California figs at the San Diego Public Market. Produced by California Figs and Les Dames d’Escoffier SD Chapter to benefit Olivewood Gardens & Learning Center, Culinary Scholarships and Grants, and the Public Market Kitchen. • brownpapertickets.com/event/423319

SPIRITS OF MEXICO FESTIVALNorth America’s premier salud to tequila, mescal and all spirits produced in Mexico! Festival Opener, Sept. 17, 6:30-9:30pm at The Blind Burro, Downtown. $95 includes entrance to cocktail competition, 5 hand-crafted cocktails and pre- and post-Aztec Era Hispanic cuisine. The Art of Tequila Exhibition, Sept. 18-21, free and open to the public featuring rare collectible tequila bottles from a private collection, and a ‘Meet the Artist” series featuring Robert Barros and artists from Centro Cultural de la Raza at Barros Studio Gallery, 2802 Juan St. from 1-6pm daily. Tequila Trail, Sept. 19, 6-9pm, where tequila lovers make their way through Old Town sampling food and tequila. $35 plus $10 to attend the after party at Café Coyote. Awards Dinner and Live Auction, Sept. 20, 6-9pm. Spirit infused tasting reception and multi-course dinner featuring specialty cuisine form Barra Barra Saloon Executive Chef Jose Pulido, celebrity-hosted awards ceremony and live auction benefiting Sky Ranch Foundation, $95. Main Tasting Event, Sept. 21, the festival grand finale will join guests with master distillers, industry experts, authors and ambassadors while sampling hundreds of styles of agave-based spirits from Mexico. Seminars, silent auction, entertainment and cuisine from Casa de Reyes in Old Town. VIP tickets $75 include Meet the Masters Reception at 4:30, entrance to all seminars, gift bags (first 100) and the Olmeca Altos Tequila-sponsored after party. General admission $60 (7pm). $25 for designated drivers. For more info and tickets: www.thespiritsofmexico.com.

THIRD ANNUAL SUZIE’S FARM AUTUMNAL EQUINOX DINNERSaturday, September 21 at the Grove at Suzie’s Farm, celebrate the turning of the season with food from four of our region’s most prominent culinary masters. Discounts for Suzie’s CSA Shareholders and Slow Food Urban San Diego members. Part of proceeds benefits SFUSD. Info at suziesfarm.com SOLD OUT

COLLABORATION KITCHENBring your own beer or wine and get ready for fun, great food and to learn about seafood from top San Diego chefs. These monthly events held on the warehouse floor always sell out and benefit San Diego children in need. Produced by Catalina Offshore Products and Specialty Produce. • facebook.com/collaborationkitchen

SUNSET SOIREESeptember 28, 5-11 pm. Join ten-time grammy winner Bonnie Raitt for an evening that promises to be something to talk about! Sip handcrafted cocktails and dine under the stars at the Del Mar Paddock and Turf Club with Master of Ceremonies Larry King. 100% of the proceeds benefit Feeding America San Diego and its critical hunger-relief and nutrition programs. Feedingamericasd.org

FEAST FROM THE FARMA Farm to Table dinner hosted by the farmers of San Diego County, October 6, 5:30 pm at Bandy Canyon Ranch. Join Chefs Vincent Grumel (Vincent’s) and Patrick Ponsaty (Bellamy’s) for a gourmet meal beneath the stars with farmers, ranchers, winemakers and chefs to celebrate San Diego’s unique agricultural bounty. Purchase tickets at sdfarmbureau.org

OKTOBERWESTSaturday, October 12, enjoy beer and wine food pairings, music and celebrate the season under the tents at West Village, 4960 Avenida Encinas, Carlsbad. Tents open from 11 am to 3 pm. Must be 21 years or older. $35 per person in advance, $40 at the event. Tickets on sale at Bistro West. 760-930-8008.

EDIBLE EATS SUPPER CLUBEdible San Diego’s dinner series in which we team up with one restaurant each quarter to feature seasonal, locally sourced fare and to showcase talented farm-to-table chefs. Next up: Chef Jeff Rossman of Terra American Bistro in La Mesa, October 22. Sign up for our newsletter, watch our website, Facebook posts, and Twitter feed (#edibleats) to get all the details. Check out the mouth watering photos from our last event at Solare Ristorante at the top of our website Homepage • ediblesandiego.com

FARMS, FARMERS’ MARKETS & PRODUCEALPINE FARMERS’ MARKETTues. 3–7 in the CVS parking lot on Tavern Rd. Locally grown produce, meat, fresh caught fish, bread, eggs, nuts, cheese, artisan foods, gifts, arts & crafts, flowers, plants, succulents and hot prepared food items, picnic tables, shade and live music. A fun family outing! Create the Habit—Alpine Farmers’ Market! 1347 Tavern Rd. • 619-743-4263 • alpinefarmersmarket.co

BLUE TURTLE PRODUCTIONS FARMERS’ MARKETSMira Mesa (Tue, 3-7), NEW! State Street Farmers’ Market in Carlsbad Village (Wed, 3-7); Kearny Mesa (Fri, 10:30-1:30), and Leucadia (Paul Ecke Central School) (Sun, 10-2). Local, farm-fresh produce, seafood, meat, bread, flowers, specialty & artisan foods, hot prepared foods, arts & crafts and entertainment! 858-272-7054 • leucadia101.com

BRIAN’S FARMERS’ MARKETSWeekly markets: UTC at new location La Jolla Village Dr. and Genesee Ave. (Thur, 3-7); Golden Hill (Sat, 9:30-1:30) and Point Loma (Sun, 9:30-2:30). Unique farmers’ market CSA. EBT Market Bucks accepted. • 619-795-3363 • briansfarmersmarkets.com

DEL MAR FARMERS’ MARKETIn the Del Mar City Hall parking lot. Vendors offer fresh, local produce from the communities of Vista, Carlsbad, Riverside, Valley Center, Bonsall, Fallbrook and stonefruit from the San Joaquin Valley. Open 1-4 pm on Saturdays year round. 1050 Camino Del Mar • 858-342-5865 • delmarfarmersmarket.org


Tuesday 3pm—7pmalpinefarmersmarket.com

619-743-42631347 Tavern Road, Alpine

AvAilAble At fArmers mArkets And by order

onefreshmeal.com 619-417-3828

Organic Vegetarian Soups

and More

Sylvia StarbirdRealtor(619) [email protected]

Award

A designated GREEN Realtor

{Resources & Advertisers}{Local Marketplace}

{Local Marketplace}ENCINITAS STATION FARMERS’ MARKETAt the corner of E Street & Vulcan every Wednesday, 5-8 May-Sept, 4-7 Oct-April. 40+ vendors sell local farm fresh produce, specialty meats and cheeses, flowers and artisan foods. Remember to bring your own reusable bags: no single-use plastic bags provided. • 760-688-8275 • encinitas101.com/

FAMGROFamgro Farms’ indoor green farm in Carlsbad, delivers to local chefs, distributors and markets. Their signature SWEET-KALE™ is on the menu at A.R. Valentien and Park-Hyatt Aviara, and available via natural grocery stores, Earthgrown Market and Frazier Farms. • [email protected] • 760-476-1710 • famgro.com

FISHERMEN’S MARKETNEW! Fishermen’s Farmers’ Market is a weekly Wednesday market from 3 to 7 pm with fishermen, farmers and artisan food on the waterfront next to Driscoll’s Wharf. 4900 North Harbor Drive. • 619-233-3901 • sdweeklymarkets.com

GO GREEN AGRICULTUREBeautiful, tasty and tender produce (lettuce, spinach and kale currently) hydroponically farmed in San Diego County with love and care. Harvested and packaged with the roots attached, which continue to provide the plants nutrients and keep them fresh longer. Delivered within hours of harvest. • [email protected] • 760-634-2506 • gogreenagriculture.com

MARKETPLACE AT ALPINEMore than a nursery – a destination! Nestled among mature oaks in Alpine, this community marketplace has something for every shopper and is a great place to relax. Friday Night Farmers’ Market, 3-7pm, features local produce, food, live music, plants, soil amendments & unique items from local artists & crafters. 2442 Alpine Blvd. (next to Janet’s) • 619-301-5442

MOROCCO GOLD DATESRaw, organically and sustainably farmed Medjool dates are grown in the Imperial Valley and sold at San Diego farmers’ markets. Find them at these farmers’ markets: Santee (Wed); Little Italy Mercato (Sat); Hillcrest (Sun). • 619-449-8427

NORTH SAN DIEGO FARMERS’ MARKETSSundays 10:30-3:30 at the Sikes Adobe Historic Farmstead. Fresh, locally grown produce, eggs, pastured meats, honey, artisan foods, hot food and entertainment. I-15 at Via Rancho Pkwy, Escondido • northsdfarmersmarket.com

SANTEE FARMERS’ MARKETWednesdays from 3-7pm at the Pathway Center, corner of Carlton Hills Blvd and Mast Blvd. Fresh fruits and veggies from local growers, prepared foods ready to eat or take home, honey, olives, bread, dates, herbs & spices, crafts, gifts and more! WIC, EBT & CCs • 619-449-8427 • santeefarmersmarket.com

SAN DIEGO PUBLIC MARKETFarmers’ market Sunday, 9-2. Permanent spaces open soon. Great venue for weddings, parties and other gatherings large and small. Call for rental info or to apply for space, 619-233-3901, or email [email protected]. 1735 National Ave. near Petco Park • sdpublicmarket.com

SD WEEKLY MARKETSSan Diego Public Market (Sun 9-2), Pacific Beach (Tue, 2-7), Fishermen’s Market (Wed, 3-7), North Park (Thu, 3-7), and Little Italy (Sat, 9-2). Cheese, pastured meats, local seafood, honey, fruit, vegetables, flowers, prepared foods, crafts and entertainment. 619-233-3901 • sdweeklymarkets.com

SPECIALTY PRODUCEFreshly picked, organic and sustainably sourced produce, much of it local, from over a dozen farms each week. Great app for iPhone and Android with easy-to-use database of over 1200 produce items. Wholesale and retail. Farmers’ Market Bag & Box options. 1929 Hancock Street #150, San Diego • 619-295-3172 • specialtyproduce.com

SUZIE’S FARMOrganic farm and CSA grows, sells and delivers USDA certified organic produce and micro greens to chefs 5 days a week, and to the public at many local farmers’ markets and through their CSA. Seasonal Tours with Lucila, and Second Saturday farm tours. Farm Stand open Tues, 3-7 & Sat, 10-2. 619-662-1780 • suziesfarm.com • 800-995-7776 • sungrownorganics.com

WELK RESORT FARMERS’ MARKETEvery Monday from 3-7pm at the Welk Resort, just north of Escondido via I-15. Local produce, bread, olive oil, prepared foods, botanicals, soap, cookies and more! 8860 Lawrence Welk Dr. • 760-651-3630

RESTAURANTS, FOODIE DESTINATIONS & CATERINGALCHEMYLight, healthy, sophisticated cultural fare, craft beer and cocktails. High-quality ingredients and local produce. 1503 30th Street, San Diego • 619-255-0616 • alchemysandiego.com

ANNEL & DREW’S KITCHENMobile catering service featuring locally grown, organic produce. Specializing in events, farmers markets and private parties. At State Street in Carlsbad (Wed, 3-7), Oceanside Sunset (Thur, 5-9) and Leucadia Farmers’ Market (Sun, 10-2) • 858-210-5094 • anneldrewskitchen.com

BISTRO WESTContemporary comfort food using the highest quality and freshest ingredients, much from their own 3-acre organic farm. Ask about the West Room for a party or meeting. 4960 Avenida Encinas, Carlsbad • 760-930-8008 • bistrowest.com

BLIND LADY ALE HOUSEA certified purveyor of honest pints. Local & craft brews, Neapolitan style pizza topped with fresh made mozzarella, local veggies and charcuterie housemade from sustainably produced meat. 3416 Adams Avenue, San Diego • 619-255-2491 • blindladyalehouse.com

BURGER LOUNGEGreat tasting hamburgers made from healthy ingredients and sustainably raised, grassfed beef. The menu appeals to health and environmentally conscious diners, vegetarians and salad lovers. Seven locations in San Diego County: Kensington, Coronado, Little Italy, Hillcrest, Gaslamp, La Jolla and Del Mar • burgerlounge.com

CAFÉ MERLOTEnjoy the bounty of their micro farm in the lovely


Downtown Escondidoescogelato.com - 760.745.6500

Gelato, Coffee & Panini

LIVING FOUNTAINSSimple • Elegant • Aquaponic Gardens

760.487.8014 • [email protected]

/livingfountainaquaponics

Thank these advertisers for their local and sustainable ethic by supporting them with your business.

{Local Marketplace} setting of the Rancho Bernardo Winery. They plant, grow and cook every meal to order. Cooking classes, specialty events, culinary medicine! 13330 Paseo del Verano Norte, Rancho Bernardo • 858-592-7785 • cafemerlot.com

CARNITAS SNACK SHACKSlow food inspired, pork-centric American cuisine and snacks. Poultry, produce, beer and bread are locally sourced. Niman Ranch beef and Vande Rose pork are sustainably raised. 2632 University Avenue, San Diego • 619-294-7675 • carnitassnackshack.com

FISH 101Casual, modern west coast fish house in Leucadia. Locally and seasonally sourced fresh seafood and produce. Great selection of local craft beers, wine on tap, house made desserts and Strauss Dairy organic soft serve ice cream! 1468 N Coast Hwy 101, Leucadia • 760-943-6221 • fish101restaurant.com

GLASS DOORCasually sophisticated atmosphere atop Porto Vista Hotel with panoramic view of San Diego Bay. Seafood based menu (much locally sourced) prepared using techniques from Eastern Europe, Spain, Italy, France, Asia and Middle East. Craft cocktails & local microbrews. 1835 Columbia St. San Diego 92101 • glassdoorsd.com • 619-564-3755

GREAT MAPLEA European Dinette in America. A simple declaration and appreciation for seasonal produce, responsible seafood and farm fresh american meat, prepared and served in a room created for libation and conversation. 1451 Washington Street, San Diego • 619-255-2282 • thegreatmaple.com

HARNEY SUSHIThe most aggressive sustainability program of all Southern California restaurants. San Diegans’ perennial “best sushi” pick. Sushi made with sustainably harvested fish. 3964 Harney Street, San Diego • 619-295-3272, and 301 Mission Avenue, Oceanside • 760-967-1820 • harneysushi.com

JSIXChef Christian Graves consistently delights and surprises with his farm-to-table and boat-to-pan cooking using locally sourced ingredients and made-from-scratch methods. Great cocktails too! 616 J Street, San Diego • 619-531-8744 • jsixrestaurant.com

LA VILLAExperience wholesome, beautiful food and an enchanting dining experience in the heart of Little Italy featuring rustic Italian flavors made with ingredients from local farmers and fishermen. Chef Anthony Sinsay caters to those craving a truly intimate, local relationship with their food. 1646 India Street, San Diego • 619-255-5221 • lavillasd.com

MITCH’S SEAFOODCasual waterfront dining in the historic fishing neighborhood of Point Loma, serving up locally caught seafood with a view of the bay and the San Diego Sportfishing Fleet. 1403 Scott Street, San Diego • 619-222-8787 • mitchsseafood.com

NINE-TENInnovative and evolving California Cuisine by award-winning Chef Jason Knibb using the best of the harvest from local artisan farmers. Rated “extraordinary to perfection” by ZAGAT. Wine Spectator awarded wine cellar. Special prix fixe menus available daily. 910 Prospect Street, La Jolla • 619-964-5400 • nine-ten.com

RITUAL TAVERNHumanely raised natural Niman meat, Jidori chicken, sustainable seafood, and locally grown organic vegetables in simple, delicious dishes. Great wine and craft beer menu. Many vegetables and herbs grown in the patio seating area. 4095 30th Street, San Diego • 619-283-1720 • ritualtavern.com

SOLARE RISTORANTEAuthentic Italian cuisine with focus on fresh and locally sourced ingredients: fresh made pasta, organic produce, wild-caught fish and hormone free meat. Large selection of wines, beers and craft cocktails. Happy hour Tuesday-Sunday, Tuesday wine specials, live jazz Thursdays. 2820 Roosevelt Rd., Liberty Station, Point Loma. • 619-270-9670 • solarelounge.com

STARLITEDinner. Cocktails. Late night dining. Cuisine that uses year-round local produce. Menu changes frequently to offer San Diego’s seasonal bounty. Wonderful Sunday Brunch! Great cocktails! 21 and up. 3175 India Street, San Diego • 619-358-9766 • starlitesandiego.com

TENDER GREENSOrganic classics and daily specials using the best of seasonal ingredients, local farms and artisan foods. Easy on the wallet. San Diego locations: 2400 Historic Decatur Road • 619-226-6254; and 4545 La Jolla Village Dr. at UTC • 858-455-9395; and coming soon to 120 West Broadway, Downtown San Diego • tendergreensfood.com

THE FISHERYSeafood market at the center of the restaurant. Chef Paul Arias’ menu is market driven and changes seasonally. Sustainably raised and wild caught fish and fresh, local produce. Try the 3-course Tuesday Tastings menu. 5040 Cass Street, San Diego • 858-272-9985 • thefishery.com

THE FLAVOR CHEFOrganic catering, meal delivery (weekly menu), public & private cooking classes and bone broth. Specializing in locally grown, organic foods, humanely raised meats and poultry, organic provisions and eco-friendly products. [email protected] • 760-685-2433 • theflavorchef.com

TIGER! TIGER!Casual and comfortable. House baked breads, lots of excellent draught beer, salads, sandwiches, sausages and other hearty fare. Lunch served Fri– Sun. Back and front patios. Mondays are movie nights all summer long. 3025 El Cajon Blvd. • 619-987-0401 • tigertigertavern.com

TRUE FOOD KITCHENGlobally inspired cuisine with a healthy body of great flavors created by pairing popular trends with healthy living. Brunch, Lunch, Dinner, Dessert & Kids Menus. Fashion Valley Mall, 7007 Friars Road, Suite 394, San Diego • 619-810-2929 • foxrc.com/restaurants/true-food-kitchen/

GARDEN RESOURCESGARDNER & BLOOMEHelping create beautiful gardens for over 85 years, find Gardner & Bloome premium organic garden soil mulch and fertilizer products at Green Thumb Super Garden Center (San Marcos), Plant World Nursery (Escondido), El Plantio Nursery (Escondido), Joe’s Hardware (Fallbrook & Lake Elsinore), Anderson’s La Costa, and L&M Fertilizer (Temecula & Fallbrook). • KelloggGarden.com


1503 30th Street in South Park619.255.0616

www.alchemysandiego.com

Cultural Fare & Cocktailsserved nightly

Brunch on Weekends

Local, Seasonal, Organic FareServing you at the following farmers’ markets:Leucadia, Oceanside Sunset and State Street (State St. & Grand Ave. in Carlsbad Village)

Catering • Cooking Classes • HolistiC HealtH CoaCHing

858-210-5094 • anneldrewskitchen.com

Your local source for premium loose-leaf tea

200+ loose-leaf teas

Asian & European Teaware

Educational tea workshops

Visit our new store: 7283 Engineer Rd. Ste G

800-409-3109 • teagallerie.com

GREEN THUMB SUPER GARDEN CENTERExcellent selection of organic and natural solutions for your edible garden, as well as trees and shrubs, flowers, succulents and everything you need to take care of them. Knowledgeable staff. Complete selection of home canning supplies. Find Coupon for $10 off any purchase of $60 or more on page 16. 1019 San Marcos Blvd • (760) 744-3822 • supergarden.com

LIVING FOUNTAINSSimple and aesthetic designs are paired with traditional home and garden materials to create beautiful, easy to use system for your home. The Santerra Living Fountain uses aquaponic gardening to provide a sustainable, attractive way to grow food or decorative plants. • 760-487-8014 • LivingFountains.net

PLANT WORLD NURSERY ESCONDIDOFive acres of retail area offering a vast selection of shade and fruit trees, succulents and cactus, bedding, native and drought-tolerant plant materials, most grown on site. Knowledgeable, reliable staff. Easy access from Interstate 15 at Deer Springs Rd. exit. 26344 Mesa Rock Rd. Escondido, CA 92026 • 760-741-2144 • plantworldescondido.com

REVOLUTION LANDSCAPESpecializing in the design, installation and maintenance of edible gardens and eco-friendly, water wise landscapes for businesses and private residences. • 858-337-6944 • revolutionlandscape.com

SAN DIEGO BOTANIC GARDENFour miles of garden trails on 37 acres, flowering trees, majestic palms, and the nation’s largest bamboo collection. Plants from all over the world thrive in a variety of microclimates. 230 Quail Gardens Drive, Encinitas • 760-436-3036 • sdbgarden.org

URBAN PLANTATIONSDesign, installation and care of edible landscaping for your home and for corporate and assisted living gardens and Restaurant Supported Agriculture. Over 25 years experience providing home orchard care, garden coaching and permaculture solutions. [email protected] • (619) 563-5771 • urbanplantations.com

GROCERYJIMBO’S NATURALLYA local, family owned grocery that provides the highest quality organic and natural foods at reasonable prices. Jimbo’s is committed to supporting organic growing practices, and they are staunch supporters of the drive to label GMOs. A fifth store to open soon in Horton Plaza, Downtown. 4S Ranch • Escondido • Carlsbad • Carmel Valley • jimbos.com

KRISP BEVERAGES + NATURAL FOODSFamily owned and operated since 1975. Best Damn Beer Shop and Best Damn Homebrew Shop inside Krisp. Natural and organic foods, local beers and wines, brewers supplies.1036 7th Ave., San Diego 92101 • 619-232-6367 • krispsd.com

HEALTH & BEAUTYRADIANCE YOGA & THERAPEUTIC CENTERExperienced, caring teachers guide you through postures gradually at a comfortable yet challenging pace. Yoga, therapeutic yoga, personal fitness and massage therapy. Private and group classes daily. • 619-299-1443 • radyoga.com

RESTORATION HEALTH & WELLNESSTo give the body the tools, support and nutrition needed for restoration using advanced alternative remedies. 12865 Pointe Del Mar Way, #170, Del Mar (inside The Natural Path). Open Mon-Thur, 9-5 (closed 1-2:30 for lunch), Fri, 9-1. • 760- 473-7766 • restorationhealthandwellness.com

THRIVE WELLNESSEducation, fitness training and lifestyle programs. Acupuncturists, massage therapists and other specialty doctors. 4080 Centre Street, Suite 202, San Diego • 619- 795-4422 • thrivewellness.com

YOGA SIXOffers a variety of heated and non-heated yoga classes for students of all levels. Increase strength and flexibility, reduce stress, manage chronic pain. Four locations: Point Loma, 619-955-6668; Solana Beach, 858-345-1810; Carlsbad, 760-274-6332; 4S Ranch, 16625 Dove Cnyn. Rd.• yogasix.com

HOME & GARDEN LIVINGMAKE GOODArt, clothing, jewelry and accessories handcrafted locally by San Diego and Tijuana artisans from found objects, precious metals, bicycle parts, vintage treasures and more. Open Tue-Fri, 12-7; Sat, 10-8; Sun, 10-5; closed Mondays. 2207 Fern St., San Diego • 619-563-4600 • themakegood.com

PROGRESSConscientious products for the home and garden, sourced from small design studios. Highest quality and accessible pricing. Open Mon-Thur, 10-7; Fri-Sat, 10-8; Sun, 12-5. 2225 30th Street, San Diego • 619-280-5501 • progresssouthpark.com

MEATDA-LE RANCHSustainably raised beef, lamb, pork, rabbit, chicken, turkey and other fowl at farmers’ markets. Custom order beef, pork and lamb by the side, half or quarter. Find Da-Le at Escondido (Tue), Palm Desert (Wed), North Park (Thur), Anza-Borrego (Fri), Little Italy, (Sat), Rancho Santa Fe, Solana Beach, (Sun) farmers’ markets • da-le-ranch.com/ • [email protected]


{Local Marketplace}

[email protected]

Custom cakes and desserts for weddings,

birthdays and celebrations. Baked from scratch

with the best ingredients.

Visit…Explore…ExperienceWe’re more than a nursery – we’re a destination! Nestled among mature oaks in the heart of Alpine, this community marketplace offers:• Handmade jewelry• Stone sculptures and carved wood statues• Handmade crafts and quilts

• Antiques and primatives • Birdhouses and willow furniture

• Friday Farmers’ Market 3:00 - 7:00 pm

2442 Alpine Boulevard, Alpine • 619.722.6169Wed-Sat, 8:30 am–5:30 pm | Sun, 8:30 am–3:30 pm

Edible_Local-FINAL-OL.indd 1 4/23/13 8:45 PM

PETALUMA POULTRYWith hatchery, feed mill, farming and packaging operations throughout Sonoma County, Petaluma Poultry supplies free range, organic fed poultry products to the West Coast while reducing waste, perserving the environment, supporting employees’ comfort and efficiency, and contributing to the local economy. • petalumapoultry.com

TAJ FARMSA CSA/subscription farm in Valley Center selling pastured turkey, chicken, goat, pork, rabbit and beef. Dedicated to sustainable and responsible agriculture practices and creating safe and healthy food. • 760-670-7012 • tajfarms.net

THE MEATMENArtisan dry sausages made using an old world, cold fermentation process. Find MeatMen at Ocean Beach (Wed), La Mesa (Fri), Poway (Sat), Leucadia (Sun) and both Oceanside farmers’ markets (Thur) • 619-708-9849 • meatmenstore.com

TRUE PASTURE BEEFGrass fed beef CSA bred, born and raised by one family on two ranches in Southern and Central California. Treated humanely, never given grain or hormones, fed strict grass diet. 3 and 6 month contracts with auto-renew option. Go to truepasturebeef.com/how-it-works/ • truepasturebeef.com

ORGANIZATIONSFEEDING AMERICA SAN DIEGO Serving 73,000 children, families, and seniors a week, Feeding America San Diego is leading our community in the fight against hunger. Help build a hunger-free and healthy community by making a gift. 97% of you donation directly funds hunger-relief programs in San Diego County. • 858-452-3663 • feedingamericasd.org

INTERNATIONAL RESCUE COMMITTEE The IRC in San Diego’s Food Security and Community Health (FSCH) Program creates innovative and sustainable projects that increase healthy, locally-grown, culturally-appropriate foods for and by San Diego’s refugee and low-income communities. IRC works in 22 U.S. cities and over 40 countries to help communities build a healthy, secure and sustainable future. Learn more about IRC in San Diego and help New Roots grow. • rescue.org

SAN DIEGO COUNTY FARM BUREAULeading advocate for the farm community. Promotes economic viability of agriculture balanced with good stewardship of natural resources. Sponsors farmers’ markets at City Heights (Sat, 9-1), San Marcos (Sun, 10-2) and Linda Vista, (Thur, 2-7). Membership open to all, helps local farmers and has many benefits. • 760-745-3023 • sdfarmsbureau.org

SLOW FOODSupporting good food in San Diego and Riverside counties since 2001. Be a part of the growing national movement to reclaim and preserve good food and food traditions. Three chaptes: Slow Food San Diego, Slow Food Urban San Diego and Temecula Valley Slow Food. • slowfoodsandiego.net • slowfoodurbansandiego.org • temeculavalleyslowfood.org

PET CARE & LIVESTOCK SUPPLIESDEXTER’S DELISuppliers of all natural diet and supplements for dogs and cats, including fresh raw foods and selected natural dry and canned foods. All are human-grade and chemical free. Two locations, 2508 El Camino Real, Carlsbad,

760-720-7507; and 1229 Camino Del Mar, Del Mar, 858-792-3707 • dextersdeli.com

JENNIFER’S FEED & SUPPLYEverything for goats, chickens, turkeys, ducks, horses, cows, pigs, sheep, dogs, cats, birds and small animals. Private label wild bird mixes. Free animal nutrition seminars. Animal Ambassador Program. Organic chicken feed. Deliveries available. Check Facebook & website for live animal availability. 2101 Alpine Blvd, #B. 619-445-6044 • jennifersfeed.com

REAL ESTATESYLVIA STARBIRDA broker associate with Century 21, National Association of Realtors Green Designee and certified in trust and probate sales with 26 years of San Diego County Real Estate experience. Call for free, no-obligation phone consultation. 619-980-4946 • 7676 Hazard Center Dr. #200, San Diego 92108. DRE#00949751 [email protected] • sylviastarbird.com

RESTAURANT SUPPLIESSPECIALTY PRODUCEFreshly picked, organic and sustainably sourced produce, much of it local, from over a dozen farms each week. Great app for iPhone and Android with easy-to-use database of over 1200 produce items. Wholesale and retail. Farmers’ Market Bag & Box options. 1929 Hancock Street #150, San Diego • 619-295-3172 • specialtyproduce.co

SUN GROWNSungrown cultivates six categories of quality produce: micro-greens, micro-herbs, sprouts, micro-mixes, edible blossoms and specialty greens and shoots. Also available through Suzie’s Farm. Call to order : 800-995-7776 • fax 619-662-1779 • sungrownorganics.com

SEAFOODCATALINA OFFSHORE PRODUCTSRecently remodeled wholesale and retail seafood market in a working warehouse open to public, with fresh sushi grade and other local fish and shellfish. Friday and Saturday cooking demos. Open M-F, 8-3; Sat, 8-2. 5202 Lovelock Street, San Diego • 619-297-9797 • catalinaop.com

PACIFIC SHELLFISHLocally owned and operated for over 30 years. Fish, shrimp and lobster are wild caught unless specified otherwise. Seasonal and subject to availability. Inside The Fishery restaurant at 5040 Cass St. Pacific Beach • 858-272-9940 • fax 858- 272-9615 • thefishery.com

SPECIALTY RETAILERSCURDS AND WINEHome winemaking and cheese-making supplies. Large selection of wine kits. Make wine at the shop! Cheese-making cultures and equipment available and cheese-making demonstrations. 7194 Clairemont Mesa Blvd., San Diego •858-384-6566 • curdsandwine.com

ESCOGELATOJust off Grand Ave. in Escondido, 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

JENNY WENNY CAKESCakes, cookies and desserts baked from scratch using the best ingredients so the cakes taste sas good on the inside as good they look on the outside. Order custom cakes and desserts for weddings, baby showers, birthdays and celebrations. [email protected] • 619-356-0536 • jennywennycakes.com

ONE FRESH MEALSoups made from the freshest local organic produce available and without perservatives, made by hand daily and sold at Leucadia Farmers Market (FM), (Sun,10-2; Pacific Beach Tuesday FM (Tues, 2-6:30); State Street Carlsbad (Wed, 3-7); Carmel Valley FM (Thur, 3:30-7); La Costa Canyon FM (Sat, 10-2). [email protected] • onefreshmeal.com

SOLAR RAINA pure, great-tasting premium drinking water sourced from the ocean off San Diego, purified locally using a clean, renewable energy resource, and packaged in a biodegradable bottle. 760-751-8867 • solarrainwatery.com

SPRING HILL CHEESEFarmstead, artisan cheeses: Quark, Ricotta, Cheddars and Jacks, fresh, specialty and goat cheeses. Find them at Coronado (Tue), Palm Desert (Wed), North Park and Horton Plaza (Thur), La Mesa (Fri), Poway, Vista, Little Italy and Del Mar (Sat), and Hillcrest, La Jolla, Leucadia and Solana Beach (Sun) Farmers’ Markets, and Jimbo’s Naturally and Venissimo Cheese. springhillcheese.com

TEA GALLERIETea retailer and wholesaler sourcing the world’s finest organic teas and botanicals from the classic to the rare and exotic. Over 75 teas to choose from to spice up your life and stimulate your senses. NEW location at 7283 Engineer Rd. on Kearny Mesa. 619-550-7423 • teagallerie.com

WINE & SPIRITSAMERICAN HARVEST VODKAProduced with a five-step field-to-bottle process. Handcrafted in small batches from organic American winter wheat and water from deep beneath the Snake River Plain. • americanharvestspirit.com

MILAGRO FARM VINEYARDS & WINERYMilagro Farm Vineyards & Winery’s award winning, estate grown wines are complex, aromatic and world class. Recent winner of Best of Show Rose, Best of Class Sauvignon Blanc, and Gold and Silver medals at 2013 Winemaker Challenge. 18750 Littlepage Road, Ramona • 760-787-0738 • milagrofarmvineyards.com

TRIPLE B RANCHESA family business dedicated to producing San Diego’s finest wine grapes and premier estate wines. The wines embody the unique qualities of our region. • 760-749-1200 • triplebranches.com

VESPER VINEYARDSVesper Vineyards aims to expose wine drinkers to the diverse microclimates San Diego has to offer. They support local grapes and wine as well as all local agriculture and cuisine. • 760-749-1300 • vespervineyards.com

MEDIAKSDS JAZZ 88.3 FMJazzWeek Magazine’s Large Market Station of the Year in 2011. Full-time mainstream/traditional jazz radio station licensed to the San Diego Community College District. Non-commercial and non-profit, community supported real jazz radio! • jazz88.org



FARMERS’ MARKETSMONDAY

Barona Open Air Market NEW!1054 Barona Road Lakeside, CA 920403 – 7:30 pm, year round619-347-3465

Escondido—Welk Resort #8860 Lawrence Welk Dr. off Old Hwy 3953 – 7 pm, year round760-651-3630

TUESDAY

Alpine 1347 Tavern Rd. in CVS pkg lot3 – 7 pm619-743-4263

Coronado 1st St. & B Ave., Ferry Landing2:30 – 6 pm760-741-3763

Escondido *Grand Ave. btw Juniper & Kalmia2:30 – 6 pm year round760-740-0602

Mira Mesa *Mira Mesa High School10510 Reagan Rd.3 – 7 pm (3 – 6 pm winter)858-272-7054

Morena District ON HIATUS3 – 7 pm 619-795-3363

Otay Ranch—Chula Vista2015 Birch Rd. and Eastlake Blvd.4 – 8 pm (4 – 7 pm winter)619-279-0032

Pacific Beach Tuesday Bayard & Garnet2 – 7 pm619-233-3901

UCSD/La JollaUCSD Campus, Town Square at Gilman/Meyers10 am –2 pm (Sept to June)858-534-4248

WEDNESDAY

Encinitas Station Corner of E St. & Vulcan5 – 8 pm, May-Sept 4 – 7 pm, Oct-Apr858-688-8275

Fishermen’s Market 4900 N. Harbor Dr.3 – 7 pm619-233-3901

Ocean Beach4900 block of Newport Ave.4–7 pm (summer 4–8 pm)619-279-0032

Santee *#Carlton Hills Blvd. & Mast Blvd.Pathway Center3 – 7 pm 619-449-8427

State Street in Carlsbad Village NEW! State St. & Carlsbad Village Dr.3 – 7 pm858-272-7054

Temecula*40820 Winchester Rd. by Macy’s 9 am – 1 pm760-728-7343

Vista Main Street271 Main St. & Indiana Ave.4 pm – 8 pm760-224-9616

THURSDAY

Carmel Valley Canyon Crest Academy5951 Village Center Loop Rd.2:30 – sunset858-922-5135

Chula VistaCenter St. off Third Ave.3 – 7 pm (3 – 6 pm fall/winter)619-422-1982

El Cajon # Prescott Promenade on East MainBtw Magnolia & Claydelle Aves.3 – 7 pm, year round619-641-7510, x-277

Horton Square San Diego 225 Broadway & Broadway Circle11 am – 3 pm, March thru October760-741-3763

Linda Vista *# 6900 Linda Vista Rd. btw Comstock & Ulric2 – 7 pm year round925-301-6081

North ParkCVS Pharmacy 3151 University & 32nd St.3 – 7 pm year round619-233-3901

Oceanside Market & Faire *Pier View Way & Coast Hwy. 1019 am –1 pm619-440-5027

Oceanside SunsetTremont & Pier View Way5 – 9 pm 760-754-4512619-279-0032

SDSUCampanile Walkway btw Hepner Hall & Love Library10 am – 3 pm (Sept to June)www.clube3.org

Seeds @ City Urban Farm14th & C Sts.San Diego City College9:30 – 11:30 am (Sept to June)[email protected]

University Town Center #Genesee Ave. at UTC Westfield Shopping Plaza3 – 7 pm619-795-3363

FRIDAY

Borrego SpringsChristmas Circle Comm. Park 7 am – noon (Oct–May) 760-767-5555

Fallbrook 102 S. Main, at Alvarado 10 am – 2 pm760-390-9726

Imperial Beach *#Seacoast Dr. at Pier PlazaOct-Mar, 2 – 6 pm, Apr-Sep, 2 – 7:30 [email protected]

Kearny MesaNorth Island Credit Union pkg lot5898 Copley10:30 am – 1:30 pm858-272-7054

La Mesa Village * Corner of Spring St. & University 2 – 6 pm 619-440-5027

Marketplace at Alpine 2442 Alpine Rd. next to Janet’s3 – 7 pm619-301-5442

Rancho BernardoBernardo Winery parking lot13330 Paseo del Verano Norte9 am – noon760-500-1709

Southeast San Diego #4981 Market St. (west of Euclid Ave. Trolley stop)2 – 6 pm619-262-2022

SATURDAY

City Heights *!#On Wightman St. btw Fairmount & 43rd St.9 am – 1 pm925-301-6081

Del Mar1050 Camino Del Mar1 – 4 pm858-342-5865

Golden Hill # B St. btw 27th & 28th Sts.9:30 am – 1:30 pm619-795-3363

La Costa Canyon La Costa Canyon High SchoolOne Maverick Way, Carlsbad10 am – 2 pm 760-580-0116

Little Italy MercatoDate St. (Kettner to Union)8 am – 2 pm619-233-3769

Pacific Beach4150 Mission Blvd.8 am – noon760-741-3763

Poway *Old Poway Park14134 Midland Rd. at Temple8 – 11:30 am619-440-5027

Ramona *1855 Main St. (K-Mart pkg lot)9 am–1 pm760-788-1924

Rancho San Diego 900 Rancho San Diego Pkwy.Cuyamaca College9 am – 2 pm 619-977-2011

Rincon’s Outdoor Market FIRST Saturday of each month34323 Valley Center Rd.9 am – 1 pmfacebook.com/RinconsOutdoorMarket

Scripps Ranch10380 Spring Canyon Rd. &Scripps Poway Parkway9 am – 1 pm858-586-7933

Seaside 2475 Grand Ave.Mission Bay High School10 am – 2 pm619-890-5666

Temecula *Old Town TemeculaSixth & Front St.8 am – 12:30 pm760-728-7343

Vista *County Courthouse325 Melrose Dr. South of Hwy 788 am – 1 pm760-945-7425

SUNDAY

Gaslamp San Diego400 block of Third Ave.9 am – 1 pm619-279-0032

Hillcrest DMV parking lot3960 Normal & Lincoln Sts.9 am – 2 pm619-237-1632

La Jolla Open AireLa Jolla Elem. SchoolGirard Ave. & Genter 9 am – 1 pm858-454-1699

Leucadia *Paul Ecke Central Elem. School185 Union St. & Vulcan St.10 am – 2 pm858-272-7054

Murrieta *Village Walk PlazaI-15, exit west on Calif. Oaks/Kalmia9 am – 1 pm760-728-7343

North San Diego #Sikes Adobe Farmstead12655 Sunset Dr. Escondido10:30 am – 3:30 pm year round858-735-5311

Point Loma #Corner of Cañon & Rosecrans9:30 am – 2:30 pm 619-795-3363

Rancho Santa Fe Del Rayo Village16079 San Dieguito Rd.9 am – 1:30 pm 10 am – 2 pm fall/winter858-922-5135

San Diego Public Market 1735 National Ave.9 am – 2 pm619-233-3901

San Marcos *# Restaurant Row, San Marcos Blvd. & Via Vera Cruz10 am – 2 pm 925-301-6081

Solana Beach410 to 444 South Cedros Ave. 1 – 5 pm858-755-0444

* Market vendors accept WIC (Women, Infants, Children Farmers’ Market checks)

# Market vendors accept EBT (Electronic Benefit Transfer)

! Currently only City Heights accepts WIC Farmers’ Market Checks and the WIC Fruit and Vegetable Checks.

All San Diego County markets listed except Barona, Rincon, SDSU and Seeds @ City are certified by the County Agricultural Commissioner. Visit ediblesandiego.com and click on “Resources” for more complete information and links to farmers’ market websites.


Vegan Farmed IndoorsNo pesticides, herbicides or contaminantsUsing just 10% of the water needed for traditional crops

Beautiful Greens, Distinctively Bright FlavorsSweet-Kale, Arugula, Basil, Cilantro, Pico Pac-Choi + Microgreens

LA & SF SpecialtyNatural Grocers: Whole Foods Del Mar, Barons,Cardi� Seaside Market, Cream of the Crop, RSF Village MarketFine Dining: La Villa (salad pictured left), Park-Hyatt Aviara

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– Famgro Founder & CEO, Steve Fambro

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Jazz 88.3’s Music Matters program provides instruments to San Diegoschool kids who might not otherwise be able to play music. This is just one of many ways Jazz 88.3 strives to be a contributing member of our community.

Your membership helps support this and other community programs.Become a member now. Jazz88.org

edible san diego - fall 2013 issue

Documents

fresh food

local food

food deserts

ramonagood food

food additives

farm bill policies

farm bill budget

local fresh produce