north park news april 2016
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MidCityNewspaperGroup.com
Serving San Diego’s Premier Urban Communities for 25 Years
Vol. 25 No. 4 April 2016
EVERY THURSDAY YEAR ROUND RAIN-OR-SHINENORTHPARKMARKET.COM
GROCERY STORE SHUFFLEGone! – Fresh & Easy, Albertsons, and Haggen. WELCOME! Smart & Final and Barons Market
Handyman: That’s Smart & Final store manager Mike Nelson replacing a light bulb at one of the cashier’s stations. (Photo by Jim Childers)
WHAT’S INSIDE?
Adventures in Waffleland
North Park folks hungry for a warmand hearty taste treat have discov-ered Wow Wow Waffle HQ andWow Wow Lemonade on 30thStreet just north of Myrtle. You willfind yourself in the land of artisanwaffles and hand-shaken lemonade.PAGE 15
Festival of Arts Coming in MayThe best way to spend your Saturday,May 21, is at the annual Festival ofArts, whether you like to shop, eattasty meals, drink beer or listen tothe music. It will all be there, plussome activities for the kids as well.Come and have fun. PG. 22
CONTACT US
EDITORIAL/LETTERSManny Cruz
ADVERTISINGBrad Weber
Thursday Market OpeningThe new North Park Thursday Mar-ket welcomed the public to surveyand sample, but the March 24 GrandOpening was just a taste of what isto be a popular, family-friendlyshopping experience. Vendors eager-ly offered apple slices, desserts,ceviche, and power bars, and more.PAGE 14
The March 8 grand opening of the Smart & Final store at Louisiana Street and University Avenue gavelocal residents their first opportunity to welcome the new grocer. About time, too, because lately itseemed that some markets here couldn’t keep a grip. But hold on — Barons Market just announced itwill move into the space formerly occupied by Fresh & Easy. Susan Taylor visited Smart & Final onopening day and found a lot to write about. See her story on PAGE 2
Clerk is ready to take an order. Photo by Jim Childers Smart & Final Sign Photo by Jim Childers
The wait is over. North Park residents arepleased to have a new grocery store in the neigh-borhood four months after the closing ofHaggen at 2235 University Ave.
What had once been the familiar, if well-worn Albertsons was but a dim memory. Inand out breezed the flashy and unpopularHaggen (since 1932!), getting a bad rap eventhough many locals never even stepped inside,put off by rumors of high prices.
Meanwhile, Fresh & Easy closed, and foodshoppers were pretty much limited to the Vonson 30th, a long walk for some people, and afrustrating parking lot experience for drivers.
(See sidebar for information on Barons’ com-ing move into North Park)
Never mind that many older and low-incomepeople depended on having a supermarket onthe southwest edge of North Park, the corporatedecisions had to run their course, with propos-als that this or that company would take overthe location at Louisiana Street and UniversityAvenue, about 15 blocks west of where Fresh& Easy once did business.
It wasn’t long before loiterers, graffiti, andtrash were the only signs of life outside thelocked doors and covered windows.
Then, word came that Smart & Final wasmoving in and nextdoor.com and other socialmedia sites started up with new worries andcomplaints; merchandise would only come insuper-sized packaging, produce would be cello-wrapped, aisles would be narrow and merchan-dise would be stacked too high.
So, with much anticipation and a goodamount of skepticism, customers came out tosee on March 8 when the doors opened, and ineven greater numbers on March 9, the day ofthe Grand Opening.
On Wednesday and Thursday, in keepingwith the untrendy red and white color scheme,two-tone complimentary reusable shoppingbags were given out while supplies lasted. Thestore manager, Mike Nelson, a personable, gre-garious guy, was at the door handing out thebags and greeting shoppers.
He was kind enough to sit down a week afterthe store opening to talk about the concept that
is behind Smart & Final. Mike, who lives inEastlake, but started his grocery career at Ralph’sin Hillcrest, recently managed a smaller Smart& Final Express store in Spring Valley and alarger store in Chula Vista. Asked about the dif-ference between his store and other supermar-ket chains, he said that Smart & Final storespride themselves on being “built on commu-nity.”
Although typical household shoppers canfind items in sizes appropriate for most families,merchandising caters about 40 percent to busi-ness and restaurant owners right here in NorthPark. Although shoppers do not pay member-ship fees nor have “club” cards, having a resaleidentification number allows businesses to geta tax break. The non-business owner will findprices on everyday products to be in line orlower than in many competing grocery stores,and can realize savings up to 60 percent perunit on larger, club-size packaging.
Like peanut butter? A club-size 64 oz. jarrings in at three cents per ounce cheaper thana 16 oz. market size container. Available are
familiar 24 oz. size bottles of pancake syrup, aswell as gallon bottles. More items, such as clean-ing products, come in gallon sizes, and papergoods can be bought by the hundreds.
Of course, the store stocks some handy nor-mal-sized necessities like shampoo, chips, meat,dairy and produce items. While there is a lim-ited selection of health and beauty items, con-sumers can find stationery, greeting cards, flow-ers, pet food, and well-stocked beer and wineaisles.
The bakery sells fresh-baked rolls, breads,and decorated cakes. Gluten-free baking ingre-dients, spices, nuts, and even chocolate-coveredgummy bears can be bought from the bins inthe bulk foods section.
Circle around from the bakery section topick up party supplies, natural and organic eggs,fruit, and vegetables. Smart & Final brandsinclude Ambiance tea and coffee, MontecitoHispanic foods, Cattleman’s Finest meats, FirstStreet top quality groceries, and Simply Valueproducts which promisemore savings. Popular
2| APRIL 2016 | MID CITY NEWSPAPER GROUP
A fully stocked beer section.
The new store opened in North Park and Barons will follow this winter BY SUSAN TAYLOR | PHOTOS BY JIM CHILDERS
SEE STORE, Page 3
COVER STORY
Smart & Final (and Barons) to Fill A Void
Shoppers line up to pay for their groceries.
Mike Nelson, manager of the new Smart & Final store.
COVER STORY MID CITY NEWSPAPER GROUP | APRIL 2016 | 3
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NEW LISTING
labels such as Ocean Spray, Del Monte,Folgers, Tide and Kellogs round outthe choices, but don’t expect to findany coupons. Management encour-ages customer requests for items notin the store
Neighbors have come forth toreport one incident of trash dumpingin the parking lot behind the store,and Smart & Final is aware of pastproblems on the site due to shopliftingand transients. The store is open from6 a.m. until 10 p.m. with a securityguard and 128 surveillance camerason the premises.
Serving Western states since 1871,the network of Smart and Final oper-ations was founded by Jim Smart andHildane Final who envisioned a shop-ping experience that would save timeand money. North Park’s Smart & andFinal-extra! store aims to be a “ ware-house and market, friend and neigh-
bor.” Now that people have actually been
inside they have been posting theiropinions, positive and negative.Instead of 50 kinds of toothpaste, youonly have a few to decide among, aplus to some shoppers, as are larg-quantity sauces and condiments.Unflattering comments about poorbagging and unresponsive checkers arecountered by the fact that employeeshired from a local job fair are new, asis the store, still learning the needsand demands of the job.
Best to keep in mind that NorthPark was down one grocery marketfor several months and that futuresuccess depends on how many peoplecome through the doors and howmuch is sold. As the banners along themain retail stretch of UniversityAvenue read: “Shop Local.” In otherwords, if neighbors want the conve-nience of a nearby supermarket, sup-port the new kid on the block and buyfood in the ‘hood.
STORECONTINUED FROM Page 2
Family-owned market willopen seventh location inwinter 2016
Barons Market, a locallyowned all-natural grocery store,announced that it will open aseventh location on the site for-merly occupied by Fresh & Easyat 3231 University Ave.
“Barons Market and NorthPark are a match made in foodheaven,” says Vice President ofMarketing Rachel Shemirani.“We stock our shelves with goodfood, craft beer and locallygrown produce — all things thatthe North Park community val-ues. As a family-owned businessfounded in San Diego, this loca-tion feels like coming home.”
The newest location will fea-ture iconic Barons Market quali-ties, such as:
• Olive oil and vinegar bar — theonly grocery store chain in Cali-fornia with this feature.
• Hot soup bar, fresh salad barand antipasto bar.
• Collaboration with local farmsto bring customers the bestquality and freshest produce.
• Products that cost 25 to 30percent less than traditional
supermarkets. No gimmicks, nosales, and no club cards. Justeveryday low prices.
• More than 400 microbrews,making Barons the go-to craftbeer store in Southern Califor-nia.
In North Park, Barons will col-laborate with Architect JohnZiebarth and Interior DesignerJulie Dugas of Studio H2G totransform the 15,000-square-foot space into a modern-daygrocery store with style to com-plement the neighborhood’scharacter. Dugas has designedeach of the six existing BaronsMarkets and promises that notwo stores look the same.
“Dugas and Studio H2G createshopping experiences reflectiveof the communities we callhome,” says Shemirani. “For ourpremiere market in an urbanSouthern California location, weenvision the North Park store toreflect the energetic and artisticcharacter of the community —something that you wouldn’tnormally see when you go gro-cery shopping.”
With the new location, Baronsplans to bring approximately 30jobs to the community, for whichit will prioritize hiring locallyfrom North Park.
Barons Market Coming to North Park
MUSIC4| APRIL 2016 | MID CITY NEWSPAPER GROUP
MUSIC HOPPIN’Adams Avenue Unplugged is like a 2-mile-
long walkabout, but with music as the princi-pal commodity.
The annual music fest takes place this yearon the weekend of April 30 and May 1 alonga two-mile stretch of Adams Avenue, fromUniversity Heights on the west through Nor-mal Heights and into parts of Kensington tothe east.
There will be 150 live musical performances.Unlike many other festivals, where performersplay on outside stages, these performers willdo their musical numbers inside restaurants,bars, coffee houses and galleries.
“Being able to pair the Avenue’s unique din-ing and drinking establishments, each withtheir own special ambiances and selections,with free musical performances, makes AdamsAvenue the place to be on the last weekend ofApril,” says the sponsoring Adams AvenueBusiness Association on its website. “TheAABA hopes to treat musical aficionados andfoodies to the rich neighborhood culture.”
Performances will be held from noon to 10p.m. on Saturday, April 30, and noon to 7 p.m.on Sunday, May 1. The business associationsays some artists will be playing multiple sets,allowing attendees more opportunity to seeand hear their favorite performers.
Here’s biographical information on someof the performers, courtesy of the AdamsAvenue Business Association:
Sam Outlaw“The music I play, I call ‘SoCal country,’”
says Outlaw. “It’s country music but with aSouthern California spirit to it. What is itabout Southern California that gives it thatspirit, I don’t exactly know. But there’s an ideathat I like that says — every song, even happysongs, are written from a place of sadness. Ifthere’s a special sadness to Southern Californiait’s that there’s an abiding shadow of loss ofwhat used to be. But then, like with any place,you have a resilient optimism as well.”
Augie MeyersAugie Meyers’ style and his Vox Continental
has become one of music’s most distinctivekeyboard sounds around. Augie can be heardwith the Sir Douglas Quintet, Texas Tornados,Meyers’ solo efforts as well as on landmarkalbums by Bob Dylan (”Time Out of Mind”
and “Love and Theft”) and John Hammond(“Wicked Grin”). Echoes of the Meyers’ styleand sound can be heard in the music of theDoors, the Kinks, the Animals as well as theBeatles, just to name a few.
Rolling out of San Antonio, Texas in theearly ’60s, the Sir Douglas Quintet, a musicalpartnership formed with Doug Sahm, broughtsuch hit tunes as “Mendocino” and “She’sAbout a Mover.” Fusing Tex-Mex, Conjuntoand soulful rock along with the power of Mey-ers’ distinctive Vox organ, is an impact stillbeing felt in rock ‘n’ roll today.
There will be a cover charge at the Kens-ington Club for Augie Meyers’ performance
The Cactus Blossoms“When my brother (Page Burkum) and I
started making music as The Cactus Blossoms,there wasn’t a big plan,” says Jack Torrey. “Wecut our teeth performing some well knownand obscure country songs that were popularor unpopular pre-1960, partly out of curiosityand deep appreciation, but mostly because itwas fun. Early on we were given a residencyat the Turf Club in St. Paul, Minn. We got aband together and it became our weekly prac-tice-in-public where we would pull out everysong we could think of, no matter how wellwe knew it. It was our first chance to play allnight and do whatever we wanted. Over thecourse of our year and a half at the Turf Clubour repertoire had snowballed into an amal-gam of original songs and a bunch of gutwrenching, tongue-in-cheek heartbreakers,that were 30 years older than us. Not everyonecould tell what was new and what was old,and it didn’t really matter. People just seemedto enjoy it. That’s when the wheel got goingand gave the illusion of spinning backwards.We weren’t born in the wrong era. We just gotinto some music from a different era andfound a way to make it our own.”
Allison Lonsdale“I am a singer-songwriter guitarist,” says
Lonsdale. “I’ve been doing this since I was 12,and doing it competently since I was 16. I per-formed with San Diego Celtic folk band TheWild Oats (not to be confused with the WildOats band from the UK) during the 1990s andstarted performing solo in 1999. I play myoriginal songs about sex, science and God, full
of metaphors from math, physics, biology, thesupernatural, comic books, Tibetan Bud-dhism, and role-playing games, at coffeehousesand science fiction conventions.”
Birdy and the Bow TieBirdy and the Bow Tie are inspired by early
20th century music, particularly vintage jazzfrom the 1920s through the 1940s. The duo’sappealing sound is a mix of Alison Marae’scontralto vocals and cheery ukulele with WilForbis’ tasty lead guitar and jazzy scat. Throwninto live shows are dreamy harmonies, softshoe percussion and scat solos. The duo playsvintage acoustic jazz, swing, blues and origi-nals inspired by generations past.
The duo hosts community ukulele eventsand workshops, where people gather to strumand sing along to different ukulele songbooksthat they’ve arranged. They also teachukulele, guitar, voice and piano out of theirhome studio in San Diego.
Britt Doehring“My name is Brittney Marie Doehring but
most just call me Britt. I am 23 years old. I’mcaught in between wanting time to slow downand being excited to enter into a new phaseof my life. My life… blessed is the most appro-priate adjective I can think of to describe it.Whenever I couldn’t fall asleep when I wasyounger, my mom always used to tell me totry to count my blessings. Of course, I couldnever possibly do that which always ended upputting me right to sleep. Safe to say, mymom’s a smart woman. Music is where myheart’s been all my life and I doubt that any-thing will ever change that. My parents havehome videos of me at around age three singingmy little heart out to “Rudolph the Red NosedReindeer” and “Can You Feel The LoveTonight.”.I’ve been singing ever since I canremember. I learned to play the guitar when Iwas fourteen. It started as a jealousy thingwhen my mom got a guitar for her birthday. Iended up stealing it and haven’t been able toput it down since. . . I love to perform for peo-ple. It’s my absolute favorite feeling in thewhole world to bring a smile to a face that wasonce frowning or bring a tear to someone’seye.”
Adams Avenue Unplugged puts music on your plate
Fanny of Fanny and the Atta Boys
Enter the Blue Sky
Juju Satori
Nathan and Jessie
Robin Henkel
Christie Huff
Sara Petite Band
Alan Land (Photo: Dennis Anderson)
ALSO PERFORMING
BUSINESS MID CITY NEWSPAPER GROUP | APRIL 2016 | 5
Survey Shows Small Banks Providing Better Rates
You might think economies of scale and ongo-ing federal subsidies to the megabanks wouldmean they’d price services lower than commu-nity banks. Yet MoneyRate.com’s latest semi-annual survey found small banks (holding $5billion or less in deposits) were far more likelyto offer totally free personal checking accountsthan big banks (more than $10 billion indeposits).
Thirty-one percent of small banks surveyedprovide this benefit, compared to 17.5 percentof big banks. Mid-sized banks ($5 – $10 billion)fell in-between at 28 percent.
And among banks charging monthly checkingfees, small and medium-sized banks charged farless — $11.50 compared to $15.15 at big banks.Ten banks and thrifts in each of 25 large U.S.metropolitan markets were included in the sur-vey, conducted during July-August of 2015.
Using your bank card at a non-network ATMalways comes with a fee these days, but the chargeagain varies with bank size. The big banks capturenearly 6 percent more in ATM fees than smallbanks from non-customers, and they chargeaccount holders using out-of-network ATMsabout 17 percent more for the service.
Mid-sized banks again fell between. You mayfind community banks offer unexpected valuein this realm, too. Needham Bank (MA), one ofjust two we contacted for this story, not onlyoffers free checking with no minimum balance,but also automatically reimburses customers forATM fees charged by other banks! Vice President
Eric Morse notes this is possible only becauseNeedham is a mutual bank whose shareholdersalso are customers.
Despite the largest banks controlling moreassets than ever before, the value and servicesmaller banks provide may be starting to pay off.According to Accenture Plc, community bankssaw a 5-percent increase in account holders aged18 to 34, while credit unions gained 3 percent.At the same time, large national and regionalbanking chains lost 16 percent of their millen-nial-age clients.
“Customers appreciate the personal attentionthey find at community banks, even if youngercustomers choose to do most day-to-day trans-actions online,” said one bank president. “Thepersonal attention can’t be replaced.”
Of course, there are many other reasons toseek out community financial institutions ratherthan a megabank. You’ll likely receive more per-sonal service, enable more loans to help localentrepreneurs and keep decision-making powerrooted in your community.
Bob Marino of BankLocal, an online tool thatmeasures the local economic impact of U.S.banks, noted, “our data demonstrate that smallerbanks and credit unions lend substantially moreto small businesses. And when you bank locally,a much larger portion of your deposit is rein-vested back into your community.”
Jeff Milchen is co-director of the American Inde-pendent Business Alliance.
They’re also gaining young customersBY JEFF MILCHEN
Celebrate Independent BookstoresWhen one thinks about
what drives the economy of San Diego County,the highly visible contributions of defense, biotech,medical, communications technology and tourismquickly come to mind. Small business is often over-looked, possibly because the products and servicesprovided by these entrepreneurs are such an inte-gral element in the fabric of the region.
Starting and operating a small business carriesthe same risks, rewards, challenges and dynamicsas major corporations or industries, but withoutthe benefit of the size, scale, and resources enjoyedby the big players. That’s why SCORE was estab-lished here 50 years ago.
SCORE is a national nonprofit volunteer orga-nization with a clear mission: Use the hands-onbusiness experience of our members to help smallbusiness owners succeed. SCORE is a resourcepartner of the Small Business Administration with320 chapters and 11,000 volunteers across thecountry. The national organization started in 1964.
What does SCORE’s mission look like in prac-tical term in San Diego?
Let’s imagine that you are thinking about startingan apparel business or are looking for advice onhow to market to premium customers. Would itbe valuable for you to get advice from someonewho was one of the original six employees ofTommy Bahama?
Interested in doing business with the govern-ment? One of our mentors sits on the board ofthe major supplier council and can guide youthrough DUNS numbers, NAICS, CCR, ORCA,and the other acronyms used in that world to devel-op plans and make contacts.
Are you more comfortable discussing your busi-ness needs in Spanish, or want advice from some-one who has experience in Mexico? SCORE hasbilingual mentors who have operated businesseson both sides of the border.
Financial questions? Applying for a SBA loan?How about meeting with a former Big Eightaccounting firm partner, or an officer of a bankthat served the needs of small businesses every day?
That’s a snapshot of who SCORE is in San DiegoCounty—90 volunteers, a mix of women and men,
current and retired business owners and corporateexecutives, and a selection of ages spanning sixdecades. Collectively, the members have workedin virtually every industry and can share experiencein all business functions.
SCORE volunteers are busy. During 2015SCORE San Diego worked with 9,091 in mentor-ing sessions and workshops, and played a role instarting 751 new businesses and creating 1,044 jobs,according to research conducted for the SCOREFoundation by Pricewaterhouse Coopers.
Counseling is free, confidential, and customizedto the needs of the client.
“Having SCORE as an on-call resource has beenincredibly important as my business successfullyevolved over several years from an idea, throughprototypes and manufacturing to active sales,” saysYana Mohanty, founder of Geometiles, an inno-vative tool for math education. “I use SCORE men-tors for reality checks and regular advice and spe-cialized topics including manufacturing, finance,packaging, and sales and marketing. They are con-sistently accessible and helpful.”
SCORE also presents workshops on about 40topics, ranging from exploring the basic question“Do you really want to start a business?” to topicsincluding how to write a business plan, tax con-siderations for small businesses, intellectual prop-erty, and tools like QuickBooks. There are fiveworkshops on different aspects of the wild worldof e-commerce and social media.
SCORE San Diego is celebrating its 50th anniver-sary by telling the success stories of its clients whohave contributed so much to San Diego County’svibrant small business community and the region’seconomy. If you can benefit from SCORE’s uniqueand valuable approach to business success, or thinkSCORE would be a great volunteer opportunity,please visit www.sandiego.score.org or call us at(619) 557-7272.
Sally Broff is president of SCORE San Diego. Shehas 35 years of experience in the electronics industry.This opinion piece originally appeared in Times ofSan Diego.
How SCORE Helps San Diego’s Small Businesses Succeed
April 30, 2016 marks celebrations of independent bookstores in both theU.S. (Independent Bookstore Day) and Canada (Authors for Indies).
BY SALLY BROFF
6| APRIL 2016 | MID CITY NEWSPAPER GROUP
Automotive Museum Opens ‘British Invasion’ Auto Exhibit
The San Diego Automotive Muse-um in Balboa Park has opened its newexhibit -- The British Invasion.
The exhibit, which runs until May31, highlights British automotivemanufacturing since the 1930s. Theexhibit is enhanced with the culturalimpact the British have also had onour fashion, music, and literature (theBeatles, Harry Potter, Twiggy, Down-ton Abbey, and such.)
Featured in the exhibit: a 1933Austin Seven, 1937 MG VA Tourer,1939 Lagonda V12, 1948 Bentley(prototype), 1950 Jaguar Mark VSaloon, 1951 Jowett Jupiter, 1953Jaguar XK 120, 1955 Triumph TR2,1958 Austin A35, 1967 Austin MiniCooper S, 1967 Austin London CabFX4, 1967 Rolls Royce Phantom V,
1969 Jaguar E Type OTS, 1970 Mor-gan 4/4 1600, 1971 Jenson Intercep-tor, 1972 TVR Vixen, and a 2005Aston Martin.
The London taxi was owned anddriven by Frank Sinatra. The RollsRoyce Phantom was used by QueenElizabeth, Princess Grace of Monaco,and several American astronauts.
The museum’s annual fundraiseris centered on this exhibit. That eventwill be Saturday, March 12, from 6to 9 p.m. Call (619) 398-0301 forinformation or tickets.
Regular hours are 10 a.m. to 5p.m. Admission prices are: $9.00 foradults, $6 for seniors (65 and over),$5 students with ID, $4 children ages
6 –15. Children under the age of6 are admitted free of charge.
PHOTOS BY PAUL BRANDES
Natural History Museum Chooses Smithsonian Veteran as New CEO
The San Diego Natural HistoryMuseum has selected a 30-year vet-eran of the Smithsonian Institutionand a native Californian to becomeits new president and CEO.
Judith Gradwohl, the MacMillanasssociate director for educationand public engagement at theNational Museum of AmericanHistory — the Smithsonian’s thirdlargest museum — will assume thejob on July 1, the start of the muse-um’s fiscal year.
Gradwohl will replace Michael“Mick” Hager, who will retire June30 after 25 years at the helm of themuseum.
“TheNAT is a gem -- it hassuperb staff and collections and isthe best possible visitor center forthe natural world in San DiegoCounty and Baja,” said Gradwohl.“This role is a perfect fit, as it bringstogether my work in field biology,environmental conservation, digitaloutreach, education, and museum
management at the Smithsonian.”Gradwohl has held various lead-
ership positions within the Smith-sonian Institution. In 1985, shestarted at the National Zoo focus-ing on animal behavioral research,education, and exhibits, and thenwent on to establish the Smithso-nian’s Office of EnvironmentalAwareness where she curated largetraveling exhibitions and raisedmajor funding toward operationsand projects.
Gradwohl developed the Smith-sonian’s first exhibition website,after which she joined the NationalMuseum of American History, theSmithsonian’s third largest muse-um. There, she supervised thedevelopment of the museum’s webpresence and, in 2004, became partof the senior leadership team,assuming her most recent role.
Alan Land (Photo: Dennis Anderson) Alan Land (Photo: Dennis Anderson)
Alan Land (Photo: Dennis Anderson) Alan Land (Photo: Dennis Anderson)
Judy Gradwohl will assume the post ofpresident and CEO of the San DiegoNatural History Museum on July 1.
MID CITY NEWSPAPER GROUP | APRIL 2016 | 7
MUSIC8| APRIL 2016 | MID CITY NEWSPAPER GROUP
San Diego has many wonderful musiciansliving in its midst, but few have had the impacton our local community as saxophonist JoeMarillo, who passed away on March 26 at age83. He had been battling cancer.
Marillo, who lived in Normal Heights, wasfar more than a musician; he was a catalyst, apromoter, bringing together musicians andmusic fans and in the process helping to createthis city’s jazz scene. He was also a belovedteacher and mentor to hundreds of local musi-cians. It’s safe to say his legacy will live on inhis recordings and filmed appearances but evenmore so in his students playing.
Marillo moved to San Diego from his nativeNew York in 1974, complete with an alreadyimpressive resume. Although known today forhis love of jazz, early on Marillo played R&B,first in the Buffalo area with his own band, andthen beginning in 1955 with Jimmy Cavallo &The Houserockers. It would be Marillo’s firsttaste of national fame as he and his band caughtthe initial wave of rock ’n’ roll and performedfor legendary DJ Alan Freed, appearing in his1956 movie, “Rock, Rock, Rock!” and scoringa recording contract with Coral Records — thesame label as Buddy Holly — in the process.
It didn’t take long after his arrival in SanDiego for Marillo to become an integral partof the music community, booking national tal-ent at the Catamaran and bringing jazz tovenues such as La Jolla’s Elario’s and Chuck’sSteakhouse, helping establish music as a drawlocally. He also released several albums on hisown and with pianist Mike Wofford, as well asguesting with numerous locals, including play-ing on several abums by guitarist Buddy Blue,who even recorded a track, “The Joe MarilloStory,” on his 1999 album, “Dipsomania.”
“I met Joe two years ago,” said Joe Flammini,owner of famed coffeehouse Java Joe’s, whereMarillo held a residency. “He walked into JavaJoe’s one day and said, ‘I want to play here.’ I
agreed without even knowing who he was. Hehad that vibe.” He played a weekly afternoongig. “I don’t remember which day it was,because he showed up five times a week topractice,” Flammini with a smile. “So every daywas a gig for Joe. What did I enjoy about hismusic? It was his enjoyment when he nailed asong. Which he would often do.”
Marillo was also a mainstay at local jazzvenue Dizzy’s. “Joe loved everything about jazz,
the history, the process, the practice and thepresentation,” said owner Chuck Perrin. “It’shard not to like someone as passionate aboutthe music as he was.”
“I got a chance to record Joe Marillo forBuddy Blue’s album, Dipsomania,” said pro-ducer Sven Erik Seaholm. “Buddy had gottenquite inspired by the idea that Joe was an amaz-ing jazz musician whose genius had somehownot been given its due. So Buddy wrote a whole
spoken word piece that pretty much hit thebullet points on Joe’s resume, including hisappearance in the Alan Freed film and histenure in Buddy’s own band some years later.”Blue called up Marillo and very respectfullyasked if he would play his saxophone behindhis words on the recording. “Not only was Joetotally on board with the concept, but his replywas so cool that Buddy added it into the pieceword for word and had Joe speak it on therecording,” Seaholm recalled.
Violinist Jamie Shadowlight worked withMarillo in various projects for many years. “Iloved his tone,” she said. “Strong and breathyand very much like Stan Getz. I most admiredthe fact that he was a totally unique humanbeing, in every way. He was Joe Marillo andthere is only one Joe Marillo, He lived outsideof the system. He was a challenge and pleasureto work with, a lot of laughs, a lot of personalityand a lot of helping others get their start. Hewas a true character. I met so many musiciansthrough playing with Joe, most notably, MikanZlatkovich and Gilbert Castellanos. Joe wasalways giving people a chance to play.”
“He was history on the hoof,” noted RebeccaZearing, owner of Rebecca’s Coffeehouse,where Marillo was a regular. “He spoke of StanKenton and Miles Davis as friends. He was likeJack Webb on the old ‘Dragnet’ TV show. Nobull, just fact. He was a treat for me to talk toand if it was about music and history he waseasy. I always loved him the most when heplayed his saxophone. It was rich, and theinstrument looked heavy as heck,” she said.“When he played sax, he let go and went some-where else, maybe to his younger days?”
Editor’s Note: This story originally appeared insdnews.com, San Diego Community NewspaperGroup. Reprinted with permission.
Local Musicians Mourn Loss of Jazz Legend Joe Marillo BY BART MENDOZA
Joe Marillo performing at the 2003 San Diego Music Awards.
Joe Marillo1932-2016
MID CITY NEWSPAPER GROUP | APRIL 2016 | 9
By Bart Mendoza
April 24Celebrate David Bowie’s Music with Holy HolyThe music world is still in mourning over the recent passing oficonic musician David Bowie, so the appearance of tribute group,Holy Holy, at the Music Box on April 24, offers a wonderful oppor-tunity for fans to get together and celebrate his life and music. Butthis is no mere gathering of players. A true all-star band, on handwill be Woody Woodmansey, original drummer for Bowie’s famedbacking band, The Spiders from Mars, as well as famed bassist/pro-ducer,Tony Visconti, frontman Glenn Gregory, best known for hiswork with synthpop combo, Heaven 17, and Terry Edwards, who isa founding member of the UK group, the Higsons. Holy Holy, playsa changing set list that includes hits, but also deep catalog cuts, mak-ing this show a Bowie fanatics dream come true. musicboxsd.com
May 2Solid Blend of Punk, Glam Stomp and Powerpop HooksBritish rock trio The Subways returns to San Diego for a show atthe Casbah on May 2. Touring behind their new, self-titled album,the key to the band’s sound is down to their manic energy andthe vocal interplay between guitarist Billy Lunn and bassist Char-lotte Cooper resulting in a solid blend of punk, glam stomp andpowerpop hooks. The Subways rock hard enough to have beenasked to open for AC/DC, but still pack enough hooks into theirsongs, such as “Good Times,” to appeal to crossover pop listeners.www.casbahmusic.com
April 23Shadowlight: Accompanist of ChoiceThere’s prolific and then there is violinist Jamie Shadowlight, whoappears at Java Joe’s On April 23. The sheer number of artists she hasperformed with is staggering. Gifted at everything from classical tohard rock, in addition to her own groups, Shadowlight has been theaccompanist of choice for dozens of performers ranging from jazzheroes Joe Marillo and Gilbert Castellanos to country combo, ThePalominos and rocker Joey Harris. A beloved lynchpin of the localmusic community, this intimate performance at Java Joe’s will confirmthat Shadowlight is truly one of San Diego’s musical treasures.www.javajoessd.com
April 28Warm Vocals and Cryin’-in-Your-Beer WeepersSan Francisco Indie Pop/Americana duo Sugar Ponies performs atLestat’s on April 28. Touring behind their second album, “Its A Sign,”the pair’s music is built around the warm vocals of Suzanne Kramer,with a broad palette of influences, including a pop edge that matchesrock elements to country flourishes, infusing songs such as “Happy IsFor Humans,” with melody to spare. Particularly striking is theirsparse, crying-in-your-beer weeper, “Give A Girl A Break,” but any-where you drop the needle on the Sugar Ponies latest will bring up awinner. www.lestatscoffeehouse.com
April 28’60s Rock with a Touch of Punk EnergyRock ‘n’ roll fans will want to check out Gone Baby Gone, appearingat Bar Pink on April 28 on a bill with Bad Kids and Big Bloom. Theevent celebrates the release of their latest album, “Love Stories,” butit’s live where the band excels, turning in their own cool garage rock-ers such as “Miss Bossy” alongside occasional covers by the likes ofThe Animals or Johnny Kidd & The Pirates. Led by Dynamic front-woman Dizzy Collins, the group is perfect for anyone who likestheir ’60s-influenced rock infused with a touch of punk energy.www.barpink.com
May 17Chance to See and Hear Modern English Tunes LiveAlthough relegated to one-hit-wonder status, ’80s new wavefavorites Modern English, who appear at the Hideout on May 17were in truth more of an album band, their dense, guitar-led indierock sound leading them through four now classic albums in theirinitial run. Testimony to the power of a great song, their signaturetune, “I Melt With You,” actually never charted higher then No. 76in the U.S., but the ensuing years have seen it become a standard,covered by bands worldwide and heard on soundtracks galore.Only drummer Richard Brown is missing from the original lineup,which continues to release new music so longtime fans will bethrilled for a chance to see and hear Modern English’s classic tuneslive. www.thehideoutsd.wordpress.com
Jamie Shadowlight
Spiders from Mars
Gone Baby Gone
Sugarponies
Modern English
Subways
Artisan Pretzel & Craft BeerCombo Coming to North Park
A new craft beer and food pairingconcept is prepping to launch in theheart of North Park. Business partnersJeffrey Paul Buddin and J.Paul“Boomer” Iacoangelo are currentlybuilding out a space on Ray Street thatwill house California Tap Room, whichwill be a storefront for the San DiegoPretzel Company and a beer-tastingroom.
The company's hand-rolled artisanpretzels, which are baked in NationalCity, have been available at breweriesand restaurants in town, but CaliforniaTap Room will offer its full array of pret-zel styles, ranging from classic New Yorkto Philly, Munich and jumbo-sizedBavarian double twist, plus gourmetmustard and beer cheese made with avariety of local beer. The North Parkeatery, which has a new outdoor patioand parking lot to accommodate specialevents, will also feature delivery serviceand a “take-and-bake” option for at-home pretzel prep.
California Tap Room should beopen by the beginning of April,although the beer tasting part of theconcept is still pending permitting. Thecraft beer component should hopefullyget the all-clear by this summer, whenthere will be 16 taps of beer and ciderto choose from.
Parc Bistro & Brasserie toReplace Croce’s Park West
In January, as the book closed on thebittersweet final chapter of venerablelive music venue and restaurant Croce’sPark West, reports indicated that GaroMinassian, the owner of Harry’s Barand American Grill in the UTC area,was taking over the Fifth Avenue space.Though there was initial speculationthat Harry’s, which shuttered lastDecember after nearly 20 years, wouldrelocate, Minassian says he decided thatthe concept had run its course.
Instead, he will open Parc Bistro &Brasserie, a “comfortable Frenchrestaurant” that will serve lunch, dinnerand brunch. In the ’90s, Minassian rana French eatery, Bistro Bacco, in theGaslamp, and tells Eater that he is giv-ing the Croce’s space a makeover thatwill give it the look of an iconic andclassic bistro, with a big emphasis onthe bar. Parc plans to emerge by theend of May, and Minassian says he doesnot plan to continue to host live music.
North Park Produce AddingNew Hot Food Eatery
A tipster alerted us to a tasty newexpansion at North Park Produce’slocation on El Cajon Boulevard. Thestore is in the process of building out anew all-day hot food eatery that willserve a take-away menu of MiddleEastern specialties, from schwarma andshish kebabs to soups and stews.
The market says the eatery shouldbe up and running by mid-April.
Tacos Perla Adds Burritos andDrops Prices in North Park
As Tacos Perla approaches its secondanniversary, the modern Mexicaneatery is expanding and subtractingfrom its menu. Consulting chef OsoCampos of Tijuana’s famed TacosKokopelli has developed three “TJ-style” burritos, including El Califas, histake of the California burrito stuffedwith spit-roasted adobada and beer-battered onion rings subbing in for thestandard French fries. The burritos,priced at $4.75, also include a surf andturf variety filled with smoked tuna,chorizo and guacamole and a vegetar-ian version with roasted vegetables andhummus.
The restaurant has also adjusted thecost for its “non-traditional” tacos,which range from the Ocho withbraised and grilled octopus to the DelMar with wild-caught Mexican
shrimp, lowering the price per tacofrom $4.75 to $3.95.
Seasonal Bistro Royal StoneRolls Into Bankers Hill
Eater readers and food-savvy friendshave been sending us favorable firstimpressions of the Royal Stone, whichopened earlier this month in BankersHill. Though not officially connectedwith the Royal Food Mart, it sits adja-cent to the grocery store and deli.
Drawing on their French and Italianheritage, new proprietors John andJackie Stone have opened a modernEuropean bistro that’s serving a menudesigned to evolve and change with theseason. Executive chef Chace Edring-ton, who previously cooked at Whiskn-lade, is heading up the from-scratchkitchen.
Featuring Stumptown coffee andpastries in the morning Mondaythrough Friday and a brunch menu onweekends, the bistro offers all-dayespresso bar service, plus beer andwine. The restaurant is open for dinnerWednesday through Sunday.
The Royal Stone told Eater that theyplan to launch a second restaurantwithin the year in an unused space onthe property — a casual eatery that willserve pizza and Italian street food.
10| APRIL 2016 | MID CITY NEWSPAPER GROUP
BY CANDICE WOO | SAN DIEGO EATER
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COMING&GOING
Expires 4/30/16Expires 4/30/16
Art Produce Gallery will present anArt Produce Retrospective May 14 toJuly 3 — a celebration of the past 15years of exhibits and the launch of newcultural activities and engagementopportunities for the neighborhood.
“Looking Back/Forward” is a retro-spective group show of 25 local artistswho have previously had solo exhibitsat Art Produce. This rotating exhibitwill include site specific installations,and performance based/participatory interactive pieces in the Art ProduceGallery, Community Room and ArtProduce Garden.
Receptions will be held May 14 from6 to 9 p.m. and June 11 from 6 to 9p.m.
Additional weekend activities in Mayand June include all ages art work-shops, artist talks/salons, pop up din-ners, social dance in the beer garden,and the community wide North ParkFestival of Arts (Saturday, May 21, 10a.m. to 10 p.m.)
The gallery installation, “Voices:Mapping the Hood,” is intended toreflect the many rich layers of commu-nity and neighborhood history ofNorth Park and City Heights. Envi-sioned as an interactive collage, it is agiant pop-up book that tells a storyyou can walk through and contributeto.
The idea was to physically,metaphorically, and cognitively “Mapthe Hood” with all our various collab-orating partners, architecture students,professional artists, children, teens, andcommunity members.
Looking Back/Forward Artists:Adam Manley, Daphne Hill, Maria
Teresa Fernandez, Richard Gleaves,Alexia Markarian, Dave Ghilarducci,Marisol Rendon, Richard Keely, AnnaO’Cain, David Krimmel, MatthewHebert, Terri Hughes-Oelrich, AnnaStump, David White, May-ling Mar-tinez, Todd Partridge, Barbara Sexton,Dean Ramos, Michelle Montjoy,William Feeney, Cincy Zimmerman,Lee Puffer, Nina Karavasiles, ClaytonLlewellyn, Lynn Susholtz, Omar Lopex.
Art Produce Gallery, 3139 UniversityAve.
MID CITY NEWSPAPER GROUP | APRIL 2016 | 11
Art Produce Retrospective Looking Back/Forward
Fantasm by Alexia Markarian.
Rattle and Hum by Dave Ghilarducci. Mapping the Hood
Architects by Force by Maria Teresa Fernandez.
12| APRIL 2016 | MID CITY NEWSPAPER GROUP
Chef and Bartender Duo Conversations with West Coast Tavern’s executive chef and lead bartender
West Coast Tavern’s ExecutiveChef Abraham Botello is knownaround the neighborhood fondly as“Chef Abe.” His warm spirit, love ofcooking and family heritage in therestaurant industry come together toinspire his delicious menu featuring“upscale tavern food” — the kind ofcomfort foods you crave.
Having worked at another NorthPark gem, Urban Solace, for fouryears, Botello understands well thathe is part of an exciting time in NorthPark, which is becoming a hot spoton the culinary scene.
North Park readers can be happilyreminded that Chef Botello won the“People’s Choice” award for his sig-nature chili recipe in the SoNo Festand Chili Cook-Off.
A chef for eight years, Botello is incharge of menu development andstaff training as well as bringing newideas/specials and overseeing allaspects of the kitchen at West CoastTavern.
What are your inspirations forWest Coast Tavern?I want West Coast Tavern to be
known for its food.
Who do you feel you are cook-ing for? I focus on our community; my foodreflects a hip, urban style that thecommunity reflects.
What do you think every per-son must try at West CoastTavern?Chicken & Waffles, Pistachio BreadPudding, Weekly Specials.
Do you like to bring a South-ern influence to your dishes? Southern with a bit of Baja.
What does a tavern mean toyou food-wise? Great food shared in a fun environ-
ment.
What are some of your NorthPark Thursday Market plates?Cauliflower and carrot risotto &veggie meatballs.
What do you want to be knownfor in San Diego’s food scene?The humble chef who lets his fooddo the talking.
Personal:Botello was born and raised in
San Diego and currently resides inChula Vista. His mother was abaker, and his parents owned LosPinos, a Mexican restaurant inImperial Beach. He started cookingin his father’s kitchen at age 16. Aftergraduating high school, Botelloattended the New School of Archi-tecture and San Diego City College.He later decided to get back to hisroots and nurture his childhoodpassion for cooking. He attendedthe International Culinary Schoolat the Art Institute of San Diego.
He enjoys cooking for his friendsand family, sports, music, travel, hik-ing, and daytrips.
Cameron James Holloway Cameron Holloway is the Lead
Bartender at West Coast Tavern. Aformer San Diego Charger Girl andcertified Pilates instructor, Hollowayhas led the restaurant’s beverageprogram for the last three years. Herrole is to spear-head the bar teamand organize any new ideas comingin. “I really enjoy that we all worktogether and everyone’s thoughtsand ideas are expressed all over ourcocktail menu.”
What would you say is yourprofessional success story? I’d say that being here at West CoastTavern as a full-time employee isquite the success. I’ve worked in this
industry since I was 21 years old andI’ve worked at some really incredibleplaces for really wonderful people,so I know how lucky I am to be hereat West Coast. I've never been hap-pier and I've never had more funbehind a bar. It’s the people I workfor, it’s the people I work with, andit’s the people who choose each dayto come into our bar, our restaurant,and our music venue. This placereally is the package deal.
What is your goal or plans forWest Coast Tavern’s beverageprogram?My goal is to keep West Coast’s orig-inal neighborhood bar feel while wegrow the establishment into a largerthan life music venue. We all takepride in our family structure andthe loving relationship we have withthe North Park community, and aswe begin to grow, as The Observa-tory, it’s really important to us allthat we keep our roots firmly wherethey are.
What are your inspirations forthe West Coast Tavern bever-age menu? As each new season approaches, wecome together as a collective groupand toss around ideas that cater tothe change in weather. Using sea-sonal ingredients and vibes is a funway to mix things up every quarter.We always have to keep in mind thatwhile we are still West Coast Tavernand a restaurant, our drinks mustserve those who come from near
and far to see the wide variety ofshows at The Observatory.
What do you think sets WestCoast Tavern’s beverage pro-gram apart? One of my favorite things about ourDrink Menu is that anyone cancome in at any time and enjoysomething as simple as a local craftbeer off one of our taps, one of ourrefreshing signature Mules of anytype, a gin and tonic, or a craft spe-cialty drink with egg whites andfresh ingredients. We try to cover allof our bases.
Q. What is your signaturedrink? A. Currently, I’m really enjoying TheStag. It served us well during ourwinter season and it was nice to havea Scotch forward drink on the menufor a change.
Q. What do you think everyperson must try, beverage-wise? A. Oh, gosh! Where do I start? Mypersonal favorite is one of our mostpopular Mules we call “The Uni-corn.” I highly recommend comingin with friends and ordering thedrink as a pitcher. It’s magical. I alsoreally enjoy “The Cam’s Kick” (no,it’s not named after me, nor did Iinvent it) — it’s a blend of Scotchand Irish whiskey and it’s fun,because it doesn’t taste at all likeyou’d expect. Some of our stapledrinks include “The Hare” and “The
Mommy Dearest,” both of whichhave been permanent fixtures onour menu for years.
What does a tavern mean toyou food-wise? To me, a Tavern is a local wateringhole. It’s where the community cancome together and eat and drinkand enjoy. At West Coast, I’m soproud to be a part of a restaurantthat offers the standard burgers, friesand wings, but with an upscale twistand originality to all of it.
What are some of the otherNorth Park venues or eventsyou like to go to? My favorite thing to do is walk theneighborhood with my dogs andcruise to the bars, restaurants, andparks North Park offers. Each andevery block you run into a friendlyface.
What do you want to be knownfor in San Diego’s beveragescene? I hope to be known as a kind,approachable, and happy additionto the drink scene. Being a part ofthis industry in such a small, big cityis such a blessing. We have the cul-ture and presence a big city wouldoffer, while still keeping it close knitand personal. I just wish to be a pos-itive contribution to the neighbor-hood and someone that anyone cancome to for anything. Doors andbottles are always open.
Personal:Holloway is one of the lucky ones.
She was born and raised Alpine. Shecurrently resides in South Park andwouldn’t have it any other way. Itsdog friendly, cultural, and the peo-ple are so kind. She attended SanDiego State University and is a cur-rent student at Arizona State Uni-versity through its online program.One of her biggest passions in lifeis Pilates. “It’s one of the things Imost look forward to doing full-time when the time is right,” shesays. It’s a life-altering practice andit’s changed hers for the better.
Abraham Botello and Cameron James Holloway
BY SARA WACKER
MID CITY NEWSPAPER GROUP | APRIL 2016 | 13
COMMUNITY14| APRIL 2016 | MID CITY NEWSPAPER GROUP
The new North Park Thursday Market wel-comed the public to survey and sample, butthe March 24 Grand Opening was just a tasteof what is to be a popular, family-friendlyshopping experience.
The first hour was lightly attended, but it’slikely that more people will visit the marketas they get off work — it goes on until 6 p.m.
The beautiful weather attracted the curiousand hungry, and even the Easter Bunny couldbe seen strolling the two-block-long stretchof North Park Way from Granada Avenue to30th Street.
Incidentally, the road there will be closedevery Thursday from 1 to to 9 p.m. so that thetents and tables can be set up.
Vendors eagerly offered apple slices, desserts,ceviche, and power bars, and familiar namessuch as Green Fix Smoothies and BitchinSauce handed out more treats.
In future weeks, some 65 vendors areexpected, along with local chefs from suchNorth Park hot spots as Urban Solace, CarnitasSnack Shop and Waypoint Public who willgive cooking demonstrations. Intriguingentries like MUSH, WILD WATER, andCrème Brulee added to the mix.
Of course, there were flowers, candles, jew-elry, blouses, and more.
On Grand Opening Day, March 24, it feltlike Spring Break, relaxed and casual. Mean-dering down the street it was easy to get inclose and see everything because the crowdwas, well, not a crowd. Optimistically, therewill be support for the Thursday afternoonfun and healthy activity, enough to keep thetents going up and the farmers, bakers, cooksand crafters coming to sell their wares
In contrast to the former North ParkFarmer’s Market in the CVS parking lot onHerman Street further east, the new venue isspacious and attractive. Neighborhood pedes-trians will find it an easy walk and drivers maybe able to park on adjacent streets or morereadily in the North Park Parking Structurenearby.
“J” of JR Organics commented that sellershave been waiting for a long time for the newspace, and that the old spot “was disorganized.”
With community support from the NorthPark Branch Library and Friends of JeffersonElementary, after-school snacks for childrenand nutritional awareness will be provided.The aromas of tacos, samosas, barbeque, thefragrance of lavender, should be temptingenough.
A successful farmer’s market comes notwithout effort. The planting, harvesting, bak-ing, crafting, transporting, and setting up shopall depend on ambitious tenants. North Parkfolks can support them by stopping by eachweek for a small bite or freshly prepared fishor pesto take-home dinner.
As Angela Landsberg, executive director ofNorth Park Main Street stated in Times of SanDiego, (the North Park Farmer’s Market) willextend the area’s healthy lifestyle with a local-ly-based event that “ will bring joy to the com-munity.”
Visitors WelcomeNorth Park’sThursday MarketGrand opening gives ataste of what’s to comeBY SUSAN TAYLOR | PHOTOS BY JIM CHILDERS
Jaime Reeb of San Diego Markets hawks a copy of the North Park News.
Visitors take in the offerings at the North Park Thursday Market grand opening. Vendor Gus Kendrick sells Green Fix organic smoothies.
Jamie Mimbu offers Celeste’s Jalapeno Relish. Jill Solomon runs the Meatmen table at the market.
Liz Ochse is framed at the Junon Jewelry table. Elizabeth Medina of Don Tommys Mexican Food.
North Park folks hungry for a warmand hearty taste treat have discoveredWow Wow Waffle HQ and Wow WowLemonade on 30th Street just north ofMyrtle.
Walking south on 30th, make aquick left as you pass the laundromat,and, like Alice falling down the rabbithole only to emerge in Wonderland,you will find yourself in the land ofartisan waffles and hand-shakenlemonade.
Joe Kraft, the owner, spent 2013looking for a place to lease when hestumbled upon the affordable back lotbehind the washers and dryers, appro-priately zoned, which included a garageand a two-bedroom house. It’s thepatio, however, that is seeing all thebusiness at this time. Just fall in line,peruse the menu, smell the aroma offresh-made waffles, and take a seatunder the canopy or out in the sun-shine.
Kraft wanted a “small secret restau-rant” that could serve about 12 people,but as Wow Wow’s reputation spreads,so will the diner.
Plans are to convert the house toindoor seating, which will keep theestablishment open even when it rains.The tables are fashioned from fencewood donated to Kraft’s church andthe cinema-style seats were salvagedfrom a Point Loma Nazarene Univer-sity science hall.
The décor is bathed in a serene seafoam green hue.
Customers order from a faux foodtruck kitchen mural; the selection isboth sweet and savory.
Expect the unexpected when you
bite into the most popular menu item,The Basic, a plain, thick and chewywaffle just like the ones to be found inLieges, Belgium.
Wow Wow’s Belgium waffles, are, infact, unique in that they are not likethe more widely-known Brussels, Bel-gium waffle. The latter are poured froma batter, but waffles, street-style fromLiege, are made from a dough whichproduces a Brioche bread-like product.The yeast dough requires almost twodays to proof, or rise, and is cooked ina 40-pound cast iron pan at 300-400degrees, and sprinkled with pearl sugar,which carmelizes the outside crust.
If your stomach isn’t growling yet,just wait until you choose among freshwhipped cream, imported chocolate,or fruit toppings, or go the less sweetroute by choosing the decadent Num-ber Seven, topped with candied bacon,brown sugar, goat cheese, and avocado.
Eaters from North Park and beyondare passing the word, and Yelp reviewshave brought in curious diners. A fewless than flattering comments on Yelpkeep Kraft and his crew ever strivingfor the “perfect waffle,” your satisfac-tion guaranteed, or they will issue youa refund.
So far, families come in with babies,and keep coming back even as the kidsgrow older, and European visitors dinepleasurably, enjoying the nostalgia ofa taste of home.
Kraft’s own family eats out quite abit, although he cooks about 70 percentof the meals they eat at home. Howhe finds time to do this is a wonder. Inaddition to the North Park HQ, heoperates a commercial prep kitchen in
Barrio Logan, and regularly presentsat the Oceanside Sunset and La JollaFarmer’s Markets.
Formerly he worked a 40-hour workweek in his business, Kraftwork, silkscreening shirts and designing logosfor other businesses. That “visual com-municator” experience translates wellto the success of Wow Wow Waffle, anendeavor that is more about workingaround the clock and overseeing mul-tiple activities.
Kraft relies on his faith to feel securethat he can earn a livelihood and sendhome paychecks to his employees. Theshop opened with no investors orloans, but so far hard work and trustare paying off in prosperity.
Oh, and if you should happen to bein Hawaii, on the islands of Oahu andMaui, you might notice the familiarWow Wow sign touting fresh andhealthy lemonades. A founding partnertried the waffles in the vacation par-adise, but lemonade won out, and old-fashioned walk up lemonade standscarry on the tradition there.
Kraft and his wife Amy have lived inNorth Park for six years and plan tokeep the community connection going.The Waffle HQ and Farmer’s Markets’food for sale are what they strive for:slow food cooked fast, using the bestingredients, turning out a desirable andtempting product.
When he’s not on the patio or park-ing lot, Kraft might be found handingout a waffle to a hungry bystander. Justkeeping it humble, but making peoplesmile, that’s what the Wow Wow factoris all about.
FOOD & DRINK MID CITY NEWSPAPER GROUP | APRIL 2016 | 15
Adventures in Waffleland Joe Kraft and crew strive for ‘the perfect waffle’ BY SUSAN TAYLOR | PHOTOS BY JIM CHILDERS
Ready to eat.
It’s easy to get excited about waffles when dishes like this are presented.
Joe Kraft and his wife Amy.
16| APRIL 2016 | MID CITY NEWSPAPER GROUP
MID CITY NEWSPAPER GROUP | APRIL 2016 | 17
Electriquettes Coming to Balboa ParkA small fleet of the Electri-
quettes is coming to BalboaPark in the spring.
The dapper gentleman inthe photo is riding an Electri-quette, a replica of thesame motorized wicker cartswidely used during San Diego’s1915 Panama-California Expo-sition. The fleet of electric cartswas supposed to be introducedto the park for the 2015 BalboaPark centennial celebration,but it, and many other ideasand proposals, fell throughwhen the big civic party infa-mously imploded.
“The city did take a while to
get the agreement going,” saidKim Keeline, who’s doing themarketing for the Electri-quettes. “But we’re thrilledthat we’re able to get them tothe park now.”
Keeline said the carts, thebrainchild of San Diego devel-oper Sandy Shapery, will beavailable for the public to rentout possibly as soon as March.She said folks will only beallowed to cruise up and downEl Prado pedestrian walkwayand on the sidewalks in frontof the Botanical Building. Fornow, a ride on one of the cartswill cost you $10 for 15 min-
utes or $25 for an hour.Part of the delayed roll-out
of the carts was because thecity had to put out a publicrequest for proposals for “bat-tery-powered wicker cart con-cessions.” It released the requestlast March and — big sur-prise — Shapery was the onlyone to respond.
Keeline said the carts,designed by architect and his-torian David Marshall to behistorically accurate, were quitepopular during the Panama-California Exposition.
“So, we hope they’ll be aspopular today,” she said.
18| APRIL 2016 | MID CITY NEWSPAPER GROUP
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EDUCATION MID CITY NEWSPAPER GROUP | APRIL 2016 | 19
Helen Griffith had little interest in a career ineducation when she came to the UC San Diegocampus as a transfer student. There was no way,she said, she would work around the clock likeher mother did as a teacher and principal.
But one thing stuck: a passion for reading and,hand-in-hand, libraries. She grew up loving theiconic Geisel library at UC San Diego.
Even as an adult, there is something about thelearning possibilities offered by a library thatexcite Griffith. Today, the 1981 Department ofCommunication graduate is the founding andcurrent executive director of e3 Civic High School— located, ironically, in the unique and beautifulSan Diego Central Library Downtown.
Also the founding principal of Millennial TechMiddle School, Griffith reflected on how shemade it to where she is now, balanced on a foun-dation she built at UC San Diego: “The experi-ence that I had as an undergraduate student gaveme the strongest base, especially in communica-tion, to go anywhere. It also provided me with astrong, strong base that I was able to later go tograduate school and be successful.”
Innovation at its CoreIn 2015, the charter high school Griffith directs
was named to the first “Most Innovative K-12Schools in America” list by Noodle, a website thatprovides educational resources to families. Noo-dle examined 140,000 schools to come up withits list, honoring those with “visionary method-ologies” who challenge “well-established notions”of education, the site says.
“Innovation means doing whatever’s necessaryto meet the end result and not being tied to theold way of doing business, but also being free toincorporate the old way if it meets the goal,” Grif-fith said. “Innovation to me really is thinkingabout, by any means necessary, achieving thegoals for the students.”
The school was recognized, in part, because itis located within the Downtown library. It sitson the sixth and seventh floors, with a separate,private entrance, and Griffith calls the library theschool’s “chief partner.” Not only does the locationgive these students fingertip access to a world-class system, but it also serves as a partner forcutting-edge technology initiatives: for example,students are helping to test an augmented realityprogram, for example, as well as training andworking in computer program internships.
What’s more, Griffith and the e3 Civic Highfaculty are teaching these kids to change theworld.
“Within everything that we do, we try to weavein an element of civic engagement, giving backand leadership,” Griffith said, who was named
one of San Diego’s 50 people to watch in 2013by San Diego Magazine. Among her other honorsare the 2010 – 2011 Educator of the Year awardfrom the California League of Middle Schoolsand the 2007 Outstanding African-AmericanEducator of the Year from Pi Delta Kappa.
“In our project-based learning, there’s alwaysan element of giving back,” Griffith said. “There’sthis relevance — this authenticity — that we liketo build in. It’s not a college requirement for ser-vice; it’s a way of life.”
Representing STEAMWith a goal of providing an education alter-
native for the downtown San Diego core, e3 CivicHigh School enrolls students primarily fromunderserved and underrepresented communities.Almost 90 percent of the students are of colorand 77 percent are below the poverty level, Grif-fith said. With a curriculum focus on science,technology, engineering, arts and mathematics— STEAM, not just STEM— the school hasgrand plans.
“We want to create the next generation ofunderrepresented students and female studentsin the STEAM professions,” she said matter-of-
factly.It’s not just talk. Griffith can discuss any num-
ber of ways they are innovating the way thesestudents interact with the arts and sciences. Theyhave a robotics program, a Central Library-focused partnership in computer programming,a mentoring program with engineers in the com-munity and a multiple-year project with the UCSan Diego School of Medicine.
UC San Diego medical school students DeniseYu and Jeremy Egnatios initially developed andhelped secure the partnership with Griffith threeyears ago. The pair worked closely with Griffithand her students, ultimately providing a “HealthyLifestyles, Healthy Living” curriculum to imple-ment. Based on the success with Yu and Egnatios,the relationship was then incorporated into theSchool of Medicine’s clinical foundations course.
One of the concepts for the course itself is forthe School of Medicine Academic Communitiesto engage with outside, non-UC San Diego com-munities to look at social determinants of health,environmental and occupational health, culturalhumility, and disparities. In this instance, groupsof medical students engage with several highschools in the region to perform a community
assessment.“We were attracted to the school because it was
a bit different from other high schools,” Yu said.The medical students also recognized that Griffithwas a strong advocate for her students Now afourth-year medical student having completedthe clinical foundations course, Yu returns to e3on her own time to tutor students in math. Shesaid she hopes to work with underserved popu-lations in the future, including at-risk youth.
“The administration wants to ensure that these[high school] students have the tools to succeedafter graduation, and this includes planning, lead-ership and critical problem solving skills,” Yu said.“Above all else, they support each and every indi-vidual student in achieving their dreams.”
Finding PassionGriffith has the option to take the community
assessment findings and apply them directly toher school, similar to what she did with the cur-riculum from the first interaction with Yu andEgnatios that addressed nutrition and health, bul-lying, gender inequality and the communicationthat divides teens, among others. The high schoolstudents participated in a School of Medicine-led “Doc for a Day” program, and even came tocampus for a behind-the-scenes look at theschool. Griffith said she hopes to have an e3 CivicHigh graduate as a UC San Diego med studentone day.
“Our vision is really to put [students] in theirplace of passion. Not everybody’s going to be ateacher, or an executive director, or a principal,or an author, but if that’s what gives you pleasureand drive and passion, then you need to be there,”Griffith said. “We need to create the fertile groundby which they can grow and thrive.”
So far, the results have been phenomenal, shesaid. Now in their third year, the first graduatingclass will get their high school diplomas this year:more than 70 students who took a gigantic leapof faith in 10th grade to come to a charter schoolwith no history. Griffith said that at the time, sheand the team were “selling a promise” to the chil-dren and their families.
When that first group of students arrived ate3 they were, for the most part, doing poorly intheir classes, with some outright failing. But Grif-fith said her school provided a place for studentslooking for a second, or better, chance.
“To see how they are thriving, speaking, per-forming, communicating, creating and owningtheir selves,” she said of those original students.“They are taking ownership for their future.”
From UC San Diego News Center — Photosby Erika Johnson/University Communications)
Changing the FutureHelen Griffith leads the ‘most innovative’ high school in San Diego’s Central Library
BY ANTHONY KING
The e3 classrooms promote discussion. This room shows small-group tables, while others can bearranged in more traditional classroom style.
Elizabeth Norby, left, shows Helen Griffith artwork Norby created to represent an element on the periodictable.
Dr. Helen Griffith, UC San Diego Department ofCommunication alumna 1981, now heads e3Civic High School.
Students Monica Randolph, left, and Tracy Raystudy in the high school’s common area, called‘the park.’
e3 Civic High School is located in the Downtown San Dieo Central Library, helping to earn it a ‘MostInnovative School’ honor.
20| APRIL 2016 | MID CITY NEWSPAPER GROUP
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COMMUNITY MID CITY NEWSPAPER GROUP | APRIL 2016 | 21
For 50 years andthree generations,
the Stehly family has farmed with hard workand love. For the past 15 years, their passionfor growing organic food is seen in the smilesand faces of brothers Jerome and Noel Stehly.
Recently I met with Jerome Stehly, to talkabout the history and the goals of the familyfarm in Valley Center. He invited me to joinhim in the restaurant section of their beautifulnew grocery store on Adams Avenue in Kens-ington.
The corner building which houses theStehly Farms Market, is newly built and hasnever before been occupied . . . rather like ablank canvas upon which the artist can paintand create.
The “artists” in this case are Jerome andNoel. The specific tone of paint for the ceiling,different shade for the walls, the type of light-ing, the construction of shelving and aisleunits, are all family designed and built. AsJerome says, “farmers today have to know howto do everything!” The result is a store with awarm, friendly ambiance, much like shops Ihave seen in Paris. The artistic way the veg-etables and fruit are stacked on the shelves ,
the beautifully prepared food to take out oreat on the premises, visually draws the cus-tomer in . . . like a beautiful painting.
I asked him what his favorite part of theentire store was: “The kitchen,” he laughed. “Itaste everything first! Food is a fun thing toplay with . . . it can be beautiful and it appealsto four senses. I love to cook!” He did admit,however, that he cooks very little now, becausehis wife rules the kitchen at home.
Stehly’s other market at 1231 Morena Blvd,San Diego, has the same excellent organic pro-duce and products, but you have visit Kens-ington to enjoy their restaurant.
Since graduating from culinary school,Stehly’s Executive Chef, Craig Madden, hasworked at four restaurants in Kensington andas a sous chef at a fine dining restaurant inRancho Bernardo. This is where Jerome dis-covered him, and brought him back to Kens-ington, much to everyone’s delight. “We havea ‘from scratch’ kitchen, everything is preparedby hand,” Craig informed me, and also addedthat the food selections are his personal cre-ations.
Chef Madden is planning to have demon-strations and cooking classes. The first demon-
stration will be with their family-made MeyerLemon Preserves and a class for picklingcucumbers at home. More recipes? Ask thechef. He will be delighted to talk with you.
Inside Stehly Farm’s organic, gourmet mar-ket, you will find not only fresh foods but alsoaisles of canned, boxed, frozen, and packageditems. They have everything and anything thatyou could want, from specialty chocolate barsto bulk seeds and grains, from pasta andcheeses to beverages and breads. It is all here.
Stehly Farms has been very planet consciousfor some time, not only on the farm but alsoenergy efficient in the store. I asked Jeromeabout the changes in the history of StehlyFarms.
“Originally we were egg farmers, but 30years ago we got out of the chicken businessand 15 years ago we became organic; cleanproducts — no nitrates, no preservatives andhormone free meats. We also diversified ourproducts on the farm to need less water. Wateris our biggest problem.”
Whatever products Stehly Farms doesn’tgrow, such as apples, they buy from other localfarms who farm as organically and efficientlyas they do.
I wondered how they were able to keep theirprices down, and Jerome told me that theyonly buy at good deals, passing it on to theconsumer, so that their products are betterpriced than many other organic stores.
Jerome enjoys meeting his customers, sonext time you come in, say hello.
Parking on Adams Avenue can be a chal-lenge, but I am happy to say that there is plen-ty of parking in back of the market.
Stehly Farms Market 4142 Adams Ave. No. 101. (619) 280-7400
NOTE: There are three very special events
held each year at the Stehly Farm in ValleyCenter. Strawberry Picking in March, Black-berry Picking in June, and Pumpkin PatchDay in October.
Each event is family friendly with a play-ground, petting corral, tractor driven tours ofthe farm, and good food.
If your school or organization wants yourown special event at the Stehly Farm, pleaseemail: [email protected].
Farm to Table – Local Organic Farm Fresh Produce
Everything in the market was family designed.
BY HEATHER R. FRIEDMAN
Bulk Foods Section
Executive Chef Craig Madden Fresh Organic ProduceEntrees, Sandwiches, Salads
Fresh Organic Produce Brothers Jerome, left, and Noel Stehly.
22| APRIL 2016 | MID CITY NEWSPAPER GROUP
Annual Art and Music Festival GrowsArt, live music and craft beer set tone for the Festival of ArtsDecisions. Decisions. The tough-
est one — determining how tospend your day at the 20th AnnualSan Diego County Credit UnionFestival of Arts in North Park, com-ing up Saturday, May 21, from 10a.m. to 10 p.m.
A North Park tradition, the eventis a free art and live music festivalwith live street art demonstrations,eight music stages, local food, andafternoon and evening craft beerblock sessions. This year,boasts newextended hours for a fun-filled dayand night of entertainment and fun.
The festival features local art, apopular array of live music anddance performances, interactiveexperiences, artisan items for sale,delicious locally-driven diningoptions and more.
“We’ve created a unique experi-ence that is exactly what you wouldexpect in the hip, and vibrant neigh-borhood of North Park,” said AngelaLandsberg, executive director ofNorth Park Main Street. “We areopen from 10 a.m. to 10 p.m., whichoffers festival-goers a daytime andevening experience.
“Families can come for the day,concertgoers will be amazed whenthey see our music line-up this year,and craft beer aficionados will onceagain be provided with the bestregional craft beer, and a chance towatch friends sing at the Craft BeerBlock karaoke stage. Our neighbor-hood is driven by creativity anddiversity and this event captures itall!”
Music and More MusicFestival organizers are thrilled to
announce co-headliners Steve Poltzand Vokab Kompany, along with athird, secret, co-headliner to beannounced May 6. Other soughtafter musicians include:
• Rebecca Jade & The Cold Fact• Piracy Conspiracy
• The Verigolds• The Creepy Creeps• Cumbia Machin• DJ Claire• DJ Gabe Vega• DJ Artistic
Live Urban Art ExhibitionThe festival features a live art ele-
ment: contemporary urban artistswill create unique works of art usingcreative everyday objects like cars,refrigerators and boom boxes.Attendees will be awe-struck by thecreativity of these talented artists.
Michelle Currier is this year’s fea-tured artist. Her whimsical summerlove piece is featured on all festivalartwork. She, along with severalother artists of all different styles,will be painting in real-time at theevent.
Waypoint Craft Beer BlockAttendees 21 and over are encour-
aged to come thirsty to partake inthe Waypoint Craft Beer Block forunlimited tasters from a selection ofover 30 local craft brewers, severalof which are ranked as the best newbreweries in San Diego. With theextended hours, come two beerblock sessions — session 1 is noonto 4 p.m. and session 2 is 5 to 9 p.m.for $30 pre-sale. Participating beerblock brewers include: Stone Brew-ing, Golden Coast Mead, BelchingBeaver Brewery, Culture BrewingCo., Rock Bottom La Jolla, DuckFoot Brewing Co., The Lost Abbey,Hillcrest Brewing Co., Ballast Point,St. Archer, The Homebrewer, Coun-cil Brewing, Hess Brewing, Laguni-tas, Pure Project, 101 Cider House.
Eight Concert Stages From indie rock to blues, funk,
DJ, dance and rock and roll; thisevent has it all. Eight stages will beprogrammed for 12 hours and givemusic lovers a day and night of freeentertainment not to be missed.
Kids Art BlockDon’t forget the kids. There will
also be a hands-on Kids Art Block,providing kids the opportunity toparticipate in interactive activitiesdesigned to stimulate, inspire theirimaginations and create their ownmasterpieces.
“Twenty years is something to beproud of,” said Teresa Halleck, pres-ident and CEO of SDCCU. “We’redelighted to support this treasuredlocal event that brings out the bestin the local community — creativi-ty, friendship and a chance to dis-cover something new. With ourSDCCU.com tower and flagship
branch in the heart of North Park,it is important for us to give backto the community and support thearts for all to enjoy.”
This celebration of the historicNorth Park neighborhood attractsmore than 40,000 attendees. Theeight-block festival, held along Uni-versity near 30th Street, is packedfull with entertainment and activi-ties along with a chance to checkout all of the great businesses in thiship urban neighborhood.
Public parking is available, alongwith a large private parking garageat 3829 29th St. Public transporta-tion can bring visitors to North Parkvia MTS bus. The 2 bus line runs
along 30th Street through the heartof the event, and the 6, 7, and 10buses also stop nearby.Visit www.sdcommute.com forschedule details. Bike racks are alsoavailable throughout the neighbor-hood.
The festival is organized by NorthPark Main Street. All proceeds ben-efit the nonprofit organization com-mitted to the development of theNorth Park Business ImprovementDistrict.
The organizers thank title sponsorSan Diego County Credit Union aswell as West Coast Tavern and TheObservatory North Park, Ron OsterRealty and The Lafayette Hotel.
Artwork by Michelle Currier, is this year’s featured artist. Her whimsical summer love piece is featured on all festival artwork.
Festival of Arts visitors enjoy last year’s event. Folk rock singer Steve Poltz will perform.
BY SARA WACKER
BUSINESS MID CITY NEWSPAPER GROUP | APRIL 2016 | 23
Election Controversy, ZoningChanges Dominate Planning MeetingCity taking input in updating 30-year-old community plan
A special meeting of the North ParkPlanning Committee started out con-tentious and turned raucous at timesas board members and residentssparred over a contested election andpossible changes in zoning that wouldhave long-lasting impacts on NorthPark.
North Park restaurants would haveeased liquor-licensing restrictions,according to a proposed update to theNorth Park Community Plan. Cityplanner Lara Gates gave a 20-minutepresentation at the March 22 meetingoutlining changes in zoning thatwould allow for increased density andexpanded commercial development.
One change that would expandapproval for full liquor sales at restau-rants elicited a number of public com-ments from residents and businessowners.
“I think it will help bring morevibrancy and great restaurants that cansurvive to our neighborhood,” saidUrban Solace owner Mike Gordon.
Gordon said restaurants, like his,that are able to serve liquor, fare betterthan those who are not.
Michael Flores, owner of Ritual Tav-ern, also endorsed expansion of liquorlicenses under the proposed plan.“Offering good service and good foodis a very costly enterprise,” he said.“Alcohol sales are the only way to offset(the cost).”
Angela Landsberg, executive direc-tor of North Park Main Street, alsospoke in favor of the zoning changes.“This is what grown-up neighbor-hoods do,” she said.
Some residents spoke againstexpanded commercial zoning.
Resident Carl Liebold said heenjoyed living close to so many restau-rants but that he ultimately moved far-ther away.
“I got tired of picking up beer bot-tles in front of my house every week,”he said, adding that he thought plan-ners should do more to protect resi-dents.
Gates responded to concerns bystating the changes were part of anupdate to the 1988 community planand part of a long-range plan.
“All this new growth is not going to
come in tomorrow,” she said.Board chair Vicki Granowitz had to
interrupt public comment severaltimes to limit cross-talk and keepspeakers to their one-minute alloca-tions. Restaurateurs objected to resi-dent complaints about their potential-ly intoxicated clientele.
The back and forth over zoning anddensity was just one example of thecontentious atmosphere at the meet-ing, which began with an election chal-lenge.
Five people, including candidatesRachel Levin, Don Leightling andLucky Morrison, challenged results ofa March 15 board election. They saidinstructions were unclear due to atypo. Ballots said seven seats wereavailable but instructed voters to selecteight candidates. Two ballots withmore than seven votes were thrownout.
A joint meeting of the election com-mittee on March 21 found that theboard compensated for the ballot errorby giving verbal instructions to votersand recommended against a new elec-tion.
Granowitz detailed the number ofballots thrown out and the number ofballots with write-in candidates. Oneballot that was counted was for sixnamed candidates and a write-in, “I.P.Freely.”
“We decided that since write-ins areallowed and the intent was clear thatthat vote should be properly counted,”she said.
Levin, an incumbent who chal-lenged the election, said the processwas confusing. “One ballot, this personmarks eight checks, this is thrown out,even though they followed the instruc-tions,” she said. “Another ballot wrotein ‘I.P. Freely,’ and this ballot counts,
I.P. Freely gets a vote.”Morrison called the election “taint-
ed.”“A committee derives its legitimacy
from the confidence of its voters,” hesaid. “This tainted election will jeop-ardize this committee’s effectivenessgoing forward.”
Motions to deny a new election andrecount ballots passed 7–3, with oneabstention each.
Also on the agenda was recognitionof the neighborhood’s historic ele-ments present in the community planupdate. Senior Planner Kelly Stancoexplained why the designations weresignificant.
“A historic district is the sum of itsparts,” she said. “It is comprised ofindividual buildings that individuallymay not be significant but collectivelywork together.”
The city conducted historic surveysin support of the community planupdate, and identified six potential his-toric districts. These areas are 28thstreet, 30th and University, Park Boule-vard Apartment (East), Shirley AnnPlace Expansion and Spalding Place.
Valle Vista Terrace, Park Villas, St.Louis Heights, Altadena and WabashMesa were also identified as potentialhistoric districts by public outreach.
Stanco said an area should preserve65 percent of its historic resources forhistoric designation, and the interimdesignations were designed to do.
The city is taking input from thepublic for amendments to the com-munity plan update and plans on pre-senting a final version to City Councilin October.
More information can be found onthe committee’s website, www.north-parkplanning.org.
The March 21 meeting of the North Park Planning Committee attracted a crowd.
STORY AND PHOTOS BY ANDREW DYER
24| APRIL 2016 | MID CITY NEWSPAPER GROUP
Blake and Kate Trammell of North Park were among the revelers at theCookies on Tap event. (Photo: Paul Nestor)
Suds Replaced Milk During Girl Scouts’ ‘Cookies on Tap’
Girl Scouts San Diego paired withMike Hess Brewing and Cohn Restau-rant Group for “Cookies on Tap,” acraft beer, cookie and cuisine fest thatwas held during National Girl ScoutWeekend Feb. 27-March 1.
Held at the Mike Hess Brewing tast-ing room in North Park, the over-21crowd event raised funds and aware-ness for leadership programs and thefinancial assistance that keeps Girl
Scouting affordable. Cookies on Tapalso supported Operation Thin Mint,a local Girl Scout program that sends“a taste of home and a note to showwe care” to deployed military troops.
Girl Scouts San Diego will receivea portion of the proceeds from everycookie pairing flight (five 5.5 oz. beersand five different cookies) sold duringCookies on Tap.
For the occasion, Mike Hess brew-
masters infused mint into theirUmbrix Rye Imperial Stout andserved it with Girl Scouts’ most pop-ular cookie. “Thin Mints bring out thefull flavor of our stout, while Samoascookies play well with the roastedchocolate rye and caramel malts ofour City Park Strong Ale,” said ChiefBrewing Officer Mike Hess.
The other cookie and beer pairingsare peanut butter sandwich Do-si-dos
with Station Copper Ale, peanut but-ter and chocolate Tagalongs withGrazias Vienna Crème Ale, and short-bread Trefoils with Helicon BelgianGolden Strong Ale.
Celebrity chef Deborah Scott -- thedriving force behind the Cohn Restau-rant Group’s Trucked Up Productions,and one of Girl Scouts’ Cool Womenof 2009 — created a special dessertfor Cookies on Tap. Girl Scouts will
receive a share of the proceeds fromthe sale of her Native AmericanSamoas Bread Pudding.
Since Operation Thin Mint origi-nated in San Diego in 2002, the com-munity has donated nearly 2.5 millionboxes of Girl Scout Cookies to U.S.service members around the world.
Hess, a retired U.S. Navy officer,calls Cookies on Tap “a great oppor-tunity to support a great cause.”
Cookies on Tap attendees attended to their beer and cookie pairings.(Photo: Paul Nestor)
North Park residents Chip Pitkin and Miles Patton make a toast. Theysit in front of beer and Girl Scout cookie pairings. (Photo: Paul Nestor)
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