Food for Thought originates in San Diego CA. Host Keith Langhorn talks with restauranteurs, brewers, beekeepers, farmers and fisherman- all the people that are involved in our food chain.
On this episode, we head to the Normal Heights area of San Diego, for a sneak peek at the soon to open Whiskers & Wine Bar, a cat lounge & wine bar. Nicole & Chris, owners of Whiskers & Wine Bar gave us a tour of their new venture. They will be offering the opportunity to interact with adoptable cats, while enjoying a nibble from the food counter. Sit back & relax while having a cocktail, beer or glass of wine from their bar which has a full liquor license. Cats are kept separate from the food area. Allergic to cats? No problem. You can see the kitties, separated by a glass wall as you munch. Head upstairs to the second floor, to meet the cats, who have their own stairs up plus a play wall. It is a bright & breezy space. The cats can enjoy a view of the outside from an enclosed area. The cats have their own den, where they can seclude themselves & rest from being around humans (we all need a little alone time!) Nicole & Chris plan to offer yoga classes, art & poetry from local creatives, as well as beer & wine tastings and a venue for small special events. Nicole & Chris have partnered with Saving One Life animal rescue. The cats will be adoptable after a thorough screening of their new servants. It will be agreed on that the cats will be indoor cats only. Whiskers & Wine Bar is located at 2856 Adams Ave, San Diego CA 92116 in the Normal Heights area of San Diego Website: https://www.whiskersandwinebar.com/ Instagram: instagram.com/whiskersandwinebar Facebook: https://www.facebook.com/whiskersandwinebar/ We hope you enjoy our podcast. Please like & share if you do. We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like and follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
We stop in for a visit with our friend Michael Tomkins, a marriage and family therapist, yoga instructor, and spiritual guide, for a chat about mindfulness in eating and in life. We chatted about choosing food, chewing our food, not getting too serious about rules, and how the idea of making conscious decisions about diet also translates to the rest of life. Produced at Studio C Creative Sound Recorders in San Diego CA
This months guest is Avonte Hartsfield of Rollin Roots. Avonte tells us about starting his food industry career as a dishwasher then serving tables to becoming a restaurant manager.His passion for vegan food led him to starting out on his own. First at farmers markets, then after much hard work he had funds to open his own restaurant. Covid changed that plan. Not to be outdone, he started his food truck business called Rollin Roots, a vegan comfort food concept that was very successful. Sadly Avonte lost his food truck to the hands of an arsonist who burned it to the ground. A brick was thrown through the window of a new concept he is working on. A GoFundMe page, led to an outpouring of support, allowing him to work toward his goals again. Avonte is a testament to hard work, tenacity and a desire to help his fellow man, despite facing overwhelming challenges. Rollin Roots is now open at 8665 Miralani Drive, Suite #100, San Diego CA 92126 Ph: 858-201-5033 Instagram www.instagram.com/rollinroots.vgc/ Facebook www.facebook.com/RollinRootsSD/ Website www.rollinrootssd.com/ We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like and follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
This months podcast takes us to North Park to interview Anchi Mei who is Executive Director of MAKE Projects (Merging Agriculture Kitchens & Employment). We recorded our interview outside on their small farm. MAKE Projects is a job training social enterprise that prepares refugees and immigrants to achieve their dreams. Anchi tells us about programs that are offered by the team. Chop Kitchen, helps prepare students for employment in the food industry and beyond. Youth Farmworks helps young people explore digital media, publishing their magazine & farming their small lot. Saturday Café Locally-sourced, globally-inspired food and beverages every Saturday 10am - 2pm FOOD AND FARM FEST! September 18th: 1 AM til 3 PM 3745 30th Street, San Diego CA 92104 Please support the FALL FUNDRAISER while enjoying locally-sourced, globally-inspired: Tasting Stations Beer and Wine Live Music Garden Crafts Silent Auction Every dollar raised will be matched by the Parker Foundation up to $30,000! Make reservations at: 858-633-6852 or www.sdmake.org/fest Website: www.sdmake.org/ Instagram: www.instagram.com/sdmakeprojects/ Facebook: www.facebook.com/sdmakeprojects We hope that you enjoy this podcast. Please like and follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
Elly Brown is the executive director of the San Diego Food System Alliance, a network of more than 100 organizations working to make our current food system more equitable, healthy, and sustainable through collaboration, policy change, education, and community empowerment. We talk about the launch of The San Diego Food System Alliance Food Vision 2030 with the understanding that the time to reimagine and reconfigure our food system is now. There is no question that the current path of our food system is unsustainable and transformations must take root at the community level. Decisions made about food have a powerful ripple effect in all aspects of society. Changing the way we grow food, move food, share food, and think about food ultimately changes the way we treat the planet and each other. On October 22nd, Food Vision 2030 Annual Gathering will be held. Location to be determined. https://sdfoodvision2030.org/ https://www.sdfsa.org https://m.facebook.com/sdfoodsys/ https://instagram.com/sdfoodsys?utm_medium=copy_link We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
Inspiration and perspiration. Kris Schlesser of Lucky Bolt is on a mission! In this episode, Kris Schlesser, the founder and force behind Lucky Bolt, talks to us about his mission to connect us to local, healthy , convenient food. Kris shares his journey from hunting for the perfect breakfast burrito in New York City to bicycle delivery in San Francisco to bringing Lucky Bolt to sunny San Diego. Delivered right to your door, Lucky Bolt’s scratch made, locally sourced meals and pantry items are a delicious, safe and timely way to simplify your family meal planning. And Kris actually visits our local farmers and artisans to source the ingredients. By having relationships with local food producers, Kris, his mom Cory and his team support our local economy and bring you unique, delicious dishes with the highest possible nutrient value. As with all of our guests in the industry, Kris’ story of feeding and supporting his community is one of adaption, perseverance and ingenuity. Facebook: www.facebook.com/LuckyBoltSD Website: www.luckybolt.com/ Instagram: https://www.instagram.com/luckybolt/ We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
After years of traveling up and down the west coast (Oceanside, CA to Port Angeles, WA and back) on surfing and skateboarding adventures since 2004 and visiting farms along the way, Luke Girling got the bug to learn about organic farming. Eventually Luke had the opportunity to attend UC Santa Cruz’s Center for Agroecology and Sustainable Food Systems. After he graduated, he had a vision to come back to his hometown in Oceanside and create a farm. Cyclops Farms was born in Oceanside California in 2014 by The Girlings (Luke, Frances, Josie and Falcon). They operated in Oceanside until 2020 and after the Girling’s were able to purchase their own farm land in Fallbrook, and the farm was transferred there. They specialize in growing lots of cut flowers, strawberries and mixed vegetables. They are a family run 4 acre operation. Facebook: www.facebook.com/1381421648840678/ Website: www.cyclopsfarms.com/ Instagram: https://instagram.com/cyclopsfarms?igshid=n3jbqd2r26av We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
In this episode, we talk with Stephanie Parker of Epicurean San Diego. Stephanie and husband Dan started Epicurean San Diego with the mission of introducing people to the bounty of local San Diego food and beverage producers with curated events large and small. Stephanie tells us the affects of the pandemic on the event industry. This year, Epicurean San Diego is is offering EPIC Sunshine Boxes for sale. It’s a box full of products created by local San Diego artisans. The EPIC Sunshine Box is a great way to bring a smile to the faces of your family & friends. E Mail: Hello@epicuriansandiego.com Phone: (619) 289-9802 https://www.epicureansandiego.com https://linktr.ee/epicureansandiego https://instagram.com/epicureansandiego?igshid=578t0kerhdyd https://www.facebook.com/epicureansandiego/ We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
We talk with Jesse Vigil of Big Table San Diego & Davin Waite of Wrench & Rodent Seabasstropub in Oceanside. Jesse talks about the work that Big Table does to assist restaurant and hospitality industry workers that need help, especially since the pandemic hit in March. Davin talks about his personal experiences of working in the kitchen as well as addiction and mental health issues in the food industry. No fluff. No spin. We tell it like it is. Big Table Instagram Wrench & Rodent Instagram Big Table Facebook https://www.facebook.com/wrenchandrodentrodent/ Davin Waite We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
On this episode, I head to the docks to interview two of our local commercial fishermen. I was accompanied by my trusty companion Scott Higby, owner of Studio C Creative Sound Recorders. Co host Trish Watlington stayed home enjoying spending time with her new grand baby (Go Grandma!) She will be joining us again next time. When we arrived Captain John Glawson, owner of Nicole Ann and Captain Dan Major owner of Plan B were busy preparing their lobster pots for the beginning of spiny lobster season that starts on Weds October 7th for commercial fishermen. They were kind enough to take a break from their task to sit down for a chat. Cap'n Dans wife Kelli joined us. We talked about trade tariffs, the pandemic, a changing environment and how these, and many other factors are changing the food systems we have known. We spoke of how the support of the local community is of paramount importance to maintain the availability of local food sources. Captain Dan & John gave us insight to the life of a lobster fishermen out on the ocean waves. How they got into commercial fishing, how they lay the traps, what it’s like hauling a 65lb lobster pot up from the briny. It was an enlightening conversation. The life of a fisherman is not for the feint of heart. Starting at 8am on October 11, San Diego Spiny Lobsterfest will be happening at Tuna Harbor Dockside Market, 598 Harbor Ln, San Diego, CA 92101 Local lobster fishermen will be selling live spiny lobsters. Chef Phillip Esteban and Chef Marcus Twilegar of Craft Meals will be serving up some amazing spiny lobster dishes. There will be some prepared grab and go meals for sale. Public health & distancing protocols will be strictly enforced, so bring a cooler and a mask. Thank you Stephanie Parker of Epicurean San Diego for arranging our interview. We really enjoyed our afternoon at the docks and we hope our listeners do too! https://www.facebook.com/groups/sdspinylobster https://www.facebook.com/thdocksidemarket https://www.thdocksidemarket.com https://www.instagram.com/tunaharbordocksidemkt https://www.epicureansandiego.com https://www.facebook.com/epicureansandiego https://www.instagram.com/epicureansandiego We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
"There's nothing like a winemaker having their own footprints in the vineyard," says Denise Clarke, co-owner of Altipiano Vineyard & Winery in North County San Diego. "I come from a long line of farmers and always loved having my hands in the dirt." Denise tells us the remarkable story of the journey to becoming a respected grower of grapes and winemaker, and one of the 20 female winemakers in San Diego County. We talk about her experience of being the only person of color who owns a vineyard in the area. When Denise walks into the vineyard, she says it's like a symphony. "The music of wine". We hope that you enjoy our interview with Denise. Altipiano Vineyard & Winery is located at: 20365 Camino del Aguilar Escondido CA 92025 (760) 889-7999 Email: Denise@altipiano.com Facebook: www.facebook.com/AltipianoWineryandVineyard Twitter: @Altipianowinery We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
On this podcast we had the pleasure of chatting with Troy Johnson. Troy is a writer, television personality and commentator on the San Diego food community. We discuss how the pandemic has affected restaurants. What will San Diego dining look like in the future? Will it be dominated by large chains? How many small eateries will survive to serve the bounty of local food available in San Diego County? Was the market over saturated before Covid-19 hit us? Troy gives us his opinions and observations about these topics, and many more. IG:# heytroyjohnson FB: @heytroyjohnson Email: troy@sdmag.com Food for Thought is sponsored by Cangshan Cutlery. Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginners, and anyone in between. Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
In this episode we interview Hannah Gbeh who is the executive director of the San Diego Farm Bureau. Hannah is and environmental scientist, teacher, researcher, farm owner and mother of three (among many other accomplishments). We talk with Hannah about small farms, women farmers, innovation, the high cost of land and water in San Diego County, over regulation and labor shortage. How is the pandemic affecting small farms, and what will be the new reality of the future be for them? For a list of small farms please visit www.SDFarmBureau.Org and click on the Buy Local tab. For a list of local restaurants who support our local farms, please visit www.farmtoforksd.com Food For Thought IG: f4t_podcast www.farmtoforksd.com Farm to Fork IG: @farmtoforksd FB: https://www.facebook.com/farmtoforksd/ Food for Thought is sponsored by Cangshan Cutlery. Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginners, and anyone in between. Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
On this episode, Trish Watlington and I talk about the effects of the pandemic on our local San Diego food industry, and ways to keep healthy, nutritious food on our tables. How are our local restaurants, farmers and fishermen adapting to the restrictions in place right now? What is the way ahead for them when things get “back to normal?” What will normal look like? Trish gives insight into local food organizations that are helping those in need and the best ways to donate and volunteer. Those are just a couple of topics we cover. There's much, much more! Food For Thought IG: f4t_podcast www.farmtoforksd.com Farm to Fork IG: @farmtoforksd FB: https://www.facebook.com/farmtoforksd/ Food for Thought is sponsored by Cangshan Cutlery. Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginners, and anyone in between. Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
Trish and I spent an afternoon chatting with Josh Kopelman, who is the publisher of DiningOut San Diego. DiningOutSD magazine is published in eight cities, including Denver, Chicago, Miami, and Atlanta. Josh founded the magazine as the fourth city in the DiningOut family. His role is to spotlight all the amazing talent in San Diego, Baja, and Southern California through the magazine and social media. If you want to know what is happening in our dining scene, this podcast is for you! IG: @DiningOutSD FB: DiningOutSanDiego http://diningout.com/sandiego/ Food for Thought is sponsored by Cangshan Cutlery. Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginners, and anyone in between. Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
If you've ever thought about getting into the farmers market biz, this episode is for you! This is the second part of our interview with Catt Fields White, CEO of San Diego Markets, educator and author. Catt tells us about "Vendor 101", a program for prospective farmers and market vendors to gain insight into what it takes to begin their business. Catt also tells us about "TentTalk: The Farmers Market Conference.". Three days of digging deep into being a farmer/producer and farmers market vendor. http://www.cattwhite.com Instagram:@cattfieldswhite Twitter:@cattwhite https://farmersmarketpros.com/ Instagram: farmersmarketpros Phone: (619) 233-3901 Food for Thought is sponsored by Cangshan Cutlery. Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginner, and anyone in between. Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
On this podcast we had the pleasure of chatting with Catt Fields White. Catt is the founder and CEO of San Diego Markets, bringing farmers to the city and more than 25,000 visitors weekly to the table by developing and managing weekly farmers markets, the largest being the little Italy Mercato as well as the Pacific Beach Tuesday and Little Italy Wednesday farmers markets. Catt is also a contributor to Tent Talk Podcast. The podcast provides helpful information for farmers, food makers and farmers markets managers. They interview farmers market experts, talk about ways to improve local food communities and much more. You can listen to their podcast wherever you listen to your favorite podcast. Catt was such a fount of information that we made this a two part podcast. http://www.cattwhite.com Instagram:@cattfieldswhite Twitter:@cattwhite https://farmersmarketpros.com/ Instagram: farmersmarketpros Phone: (619) 233-3901 Food for Thought is sponsored by Cangshan Cutlery. Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginner, and anyone in between. Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
Trish and I had the pleasure of spending a delightful afternoon chatting with Robin Ross, owner of Cupcakes Squared. Robin and her helpers bake square cupcakes from scratch each day, using only their favorite and finest ingredients. No food coloring or preservatives are added, only natures finest and seasonal for baking cupcakes, cookies, squares, and other desserts. They have also branched out to a line of delicious, grab and go savory items. All vegetarian, gluten free and some vegan. Tamales, quiches, and shepherd's Pie. Robin kindly brought us some cupcakes to sample. They were delicious! We recommend ordering some for your Holiday parties! PHONE: 619 226 3485 BAKERY/STORE: Cupcakes Squared 3772 Voltaire Street San Diego, CA 92107 HOURS: Wednesday - Friday 11-6:30, Saturday 11-6, Sunday 11-2 Delivery now available: PostMates, DoorDash, GrubHub and UberEats. Visit their apps for services. IG #cupcakessquared FB https://www.facebook.com/cupcakessquared/ http://www.cupcakessquared.com/ Food for Thought is sponsored by Cangshan Cutlery. Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginner, and anyone in between. Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
On this episode of our podcast, my co-host, farmer Trish Watlington, producer Scott Higby, and I head to Wild Willow Farm and Education Center. Our guide was farm manager Cat Henning. Wild Willow Farm is a vibrant working farm located on five acres of land, three miles from the ocean and less than a mile from the Mexican border. We learned about the wide variety of fruits and vegetables grown on the farm, bees and bugs, sustainability and CSA's. We also got to admire chickens and pet the goats. For more info on Wild Willow Farm, visit www.wildwillowfarm.org Facebook: https://www.facebook.com/wildwillowfarm/ Food for Thought is sponsored by Cangshan Cutlery. Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginner, and anyone in between. Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
On this episode, we talk with Ellen Goodwin, facilitator of Dive Bar of the Month Club. Dive Bar of the Month is designed with only two purposes in mind: to bring like minded Dive Bar lovers together and to have fun. They succeed in both of those goals. San Diego is home to some great Dive Bars and it's time each of them was checked out and enjoyed! Each month they meet at a different Dive Bar to hang out, have a drink or two and see how "Dive-y" the bars really are. They meet on the 4th Wednesday of the month at 6 p.m. Obviously for 21 and older only. Ellen Goodwin is a TEDx speaker, trainer and productivity expert who inspires digital entrepreneurs to cut the BS, turbo-charge their results and become the Action Hero of their business and their life! When she’s not talking about brains and saving the world one entrepreneur at a time, Ellen can be found podcasting, bike riding or hosting a Dive Bar of the Month Club event. https://divebarofthemonth.com/ https://facebook.com/DiveBarOfTheMonth/ https://www.meetup.com/San-Diego-Dive-Bar-of-the-Month/ https://ellengoodwin.com/ Food for Thought is sponsored by Cangshan Cutlery. Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginner, and anyone in between. Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
On this episode, we talk with Trish Watlington, founder of Farm to Fork San Diego, a grassroots group of restaurants, beverage makers, businesses and non-profits that support local farmers and fisher families and a fairer, more sustainable food system. Trish gives us the inside scoop on the upcoming Farm to Fork week, Sept 8 thru 15. Farm to Fork week is your chance to try special drinks and dishes, special menus and special events. What sets Farm to Fork Week apart is the chefs' commitments to sourcing ingredients from local farmers, ranchers and fishermen. The week kicks of on September 8 at the historic Mission Hills Nursery with Farmers, Chefs & Fishermen. A Seasonal Farm-to-Table Tasting featuring all the bounty of San Diego County. The event will be a rare opportunity to play in a beautiful garden setting and savor the summer harvest! Featured artisans (so far): Wrench and Rodent Seabasstropub, Cupcakes Squared, Bivouac Ciderworks, Garden Kitchen, Vineyard Grant James, Fave Tacos, Raging Cider and Meade, Terra, Gayagaya, Stehleon Vineyards, Vesper Vineyards, Royale Cocktail Bar, Ramona Ranch Winery... and more to come. Learn more at https://www.farmtoforksd.com Or on Facebook at https://www.facebook.com/farmtoforksd/ Food for Thought is sponsored by Cangshan Cutlery. Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginner, and anyone in between. Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com
On this podcast, we head to Southeast San Diego to chat with Aviva Paley, who is the senior director and co-founder of Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Kitchens for Good is located at 404 Euclid Ave, San Diego CA 92114 (619) 450-4040 kitchensforgood.org Instagram: kitchensforgood Facebook: https://www.facebook.com/kitchensforgood Food for Thought is sponsored by Cangshan Cutlery. Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginner, and anyone in between. Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. @cangshancutlery http://www.cangshancutlery.com We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA
In this episode of Food for Thought, we interview Coral Fodor Strong, who with her husband Russ, owns and operates Garden Kitchen, in the Rolando neighborhood of San Diego. We spoke with Coral in her newly opened, casual, elegant and cozy wine lounge. In the relaxed atmosphere, our conversation took many interesting twists and turns. We talked about producing outstanding food in their cozy kitchen, where they take careful consideration of the food from beginning to end. Coral's focus is on sustainability, using organic, local, and seasonable items, as well as offering hormone- and antibiotic-free meats when available. We chat about her background in the restaurant industry, what it takes to run a successful business (a LOT of very hard work!), and the passion she brings to her restaurant that makes it the success that it is. And that's not all...Garden Kitchen is located at 4024 Rolando Blvd, San Diego CA 92115 (619) 431-5755 gardenkitchensd@gmail.com www.gardenkitchensd.com Instagram: gardenkitchensd Facebook: @gardenkitchensd Food for Thought is sponsored by Cangshan Cutlery. Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginner, and anyone in between. Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. @cangshancutlery http://www.cangshancutlery.com We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA
In this episode, we talk with Logan Mitchell and Gary McIntyre of Cellar Door Supper Club, and Collins & Coupe Bartending Supplies. We talk about Cellar Door Supper Club, how it started, the gourmet multi-course dinners they serve in their small, intimate space, and the drink pairings that Gary creates to complement each course. In 2018 the couple opened Collins & Coupe retail store, where they specialize in new and vintage bar supplies. Walking into their shop is like walking into an Aladdin's Cave of bartending. Well worth a visit (and don't forget to throw a quarter into the groovy juke box!) We chat about the origins of the store, how to make clear ice, the wide variety of bitters, shakers, twizzlers, and glassware they have on offer, non-alcoholic cocktails, and that you do not need to be a hipster cocktail bartender to create a gourmet drink. Collins & Coupe is located at 2876 El Cajon Blvd, #100, San Diego CA 92104 Phone: 619-727-4971 Email: collinsandcoupe@gmail.com Website: http://www.collinsandcoupe.com Instagram: @collinsandcoupe Facebook: Collinsandcoupe Twitter: @collinsandcoupe Food for Thought is sponsored by Cangshan Cutlery. Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginner, and anyone in between. Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. @cangshancutlery http://www.cangshancutlery.com We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA
On this episode of Food for Thought, we head to Cueva Bar, located in the University Heights neighborhood of San Diego. Cueva Bar is an eatery specializing in empanadas and tapas. Chef Oz opened Cueva Bar nine years ago, with no previous experience in owning a restaurant. He has created a warm intimate space to enjoy hand crafted empanadas and tapas. He also offers a selection of wines and beers, many of them locally produced. Chef Oz is passionate about mindful eating, sustainable sourcing of food, health and is a wonderful creative chef. Please listen as we talk with Chef Oz about his journey so far at Cueva Bar. Plus he ends our interview with a guitar solo he wrote himself! That doesn’t happen too often! Cueva Bar is located at 2123 Adams Ave, San Diego, CA 92116. (619) 269-6612 www.cuevabar.com We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA
We explore San Diego's Barrio Logan in this two part episode! Dominique Cancio, Barrio Logan native, and founder of Taste Venture Tours, was our companion on this adventure. In this second part of our Barrio adventure, we stroll the neighborhood, and spend time in Chicano Park, where we discuss the history, culture, and activism that has preserved this very special San Diego neighborhood. We visit with local artisans and shop owners who are contributing to the barrio's rich art scene. And we wind up at one of the area's most beloved, hidden taco bars, located in a courtyard behind Border X Brewing. Dominique is a delightful guide and a wealth of knowledge about this area. If you get a chance, book a Taste Venture Tour! https://www.tasteventuretours.com/ Hola, I'm Dominique! Owner/Founder and head guide at Taste Venture Tours. For the last decade, I was a professional Pastry Chef working in kitchens from San Diego to New York. As a former chef and avid traveler, I started Taste Venture Tours as a way to create global connections over the dinner table through our communities and its people. I have always been obsessed with food, travel, & photography; especially being able to share and exchange knowledge of a city's local food culture. On my tours, I encourage plenty of photo taking and happy to take a few shots with my own professional SLR if time permits. I love staying connected with my guests so please feel free to hashtag all photos on your favorite social media platforms with #tasteventuretours. I would love to see your shots. We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA
We explore San Diego's Barrio Logan in this two part episode! Dominique Cancio, Barrio Logan native, and founder of Taste Venture Tours, was our companion on this adventure. We started at Stone Street Brewery and worked our way south through the neighborhood, talking about the history and changes in the area. We stop in at Iron Fist Brewing Company, and have fun cruising through Northgate Market, exploring food and its relationship with family and local culture. In the upcoming Part 2, we visit Chicano Park and the art galleries, and end up with some awesome tacos. You won't want to miss that. Dominique is a delightful guide and a wealth of knowledge about this area. If you get a chance, book a Taste Venture Tour! www.tasteventuretours.com/ Hola, I'm Dominique! Owner/Founder and head guide at Taste Venture Tours. For the last decade, I was a professional Pastry Chef working in kitchens from San Diego to New York. As a former chef and avid traveler, I started Taste Venture Tours as a way to create global connections over the dinner table through our communities and its people. I have always been obsessed with food, travel, & photography; especially being able to share and exchange knowledge of a city's local food culture. On my tours, I encourage plenty of photo taking and happy to take a few shots with my own professional SLR if time permits. I love staying connected with my guests so please feel free to hashtag all photos on your favorite social media platforms with #tasteventuretours. I would love to see your shots. We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA
In this episode we talk with Jessica Waite, the president of the Berry Good Food Foundation. Jessica is the co-owner of several well-known dining destinations in North County San Diego. She has been passionate about nutrition and healthy lifestyle choices since an early age. Jessica and her partner Davin Waite will soon be opening their newest venture, The Plot. They describe it as being "plant based, with no waste." The Berry Good Food Foundation is a non-profit grassroots organization. Their goal is to tackle the barriers-- educational, economic, systemic, infrastructural-- standing between people in our region and local, sustainably produced food. We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA
On this episode, we talk with Chef Kathryn Rogers, founder of Maya Moon chakra chocolate truffles. When Kathryn couldn’t find decadent and nourishing treats made with high quality ingredients and zero refined sugars, she began experimenting to make her own. Kathryn has perfected the recipe for these honey-sweetened, all-natural, decadent truffles, while cultivating relationships with organic and fair-trade farmers collectives in Sri Lanka and Peru, and sustainable beekeepers in San Diego. Each gift box of hand-crafted chocolate truffles includes a link to online guided meditations. Enjoyed in conjunction with each flavor, the meditations enhance the eating experience and support greater alignment in body, mind and spirit. You can follow Kathryn on Instagram @mayamoonco We hope that you enjoy this podcast. Please like & follow us if you do. Produced at Studio C Creative Sound Recorders in San Diego CA
We are joined in our studios today by Dan Mueller and Rachel Hommel of Slow Food Urban San Diego, an organization which is part of a worldwide movement working for good, clean, fair food for all. Topics include food justice, food deserts, food swamps, and community activities. http://slowfoodurbansandiego.org Produced at Studio C Creative Sound Recorders in San Diego CA
In this episode of Food for Thought, we chat with Jacob Stanford, a creative entrepreneur who owns CYP Foods. CYP, by the way, stands for “change your perception,” and he certainly has a wonderful perspective on the creation of unique home made organic gourmet nut butter products. Jacob discusses the process of making his food, as well as the new opportunities created by California’s newly enacted Cottage Food Industry laws, which allow small independent food creators to work from their home kitchens. Jacob is all about giving back and paying it forward, as he donates part of his proceeds to some charities that are close to his heart- feeding the hungry through Feeding San Diego, and helping those with eating disorders through NEDA. Produced at Studio C Creative Sound Recorders in San Diego CA
In this episode, we stroll through San Diego's Hillcrest Farmers Market, and speak with growers and creators of local sustainable food. They are a tight knit community, committed to raising awareness of quality locally grown food. Each has a niche, and the vendors are all part of San Diego's food chain. Guests include Pickle and Brine, Whole Earth Acre, and African Sisters Produce. Enjoy the podcast, and please support the local farming community. You WILL taste a wonderful difference in locally grown produce. Produced at Studio C Creative Sound Recorders in San Diego CA
Our adventures continue with that well known salty sea dog, Tommy "The Fishmonger” Gomes. Tommy is a native San Diegan whose Portuguese family settled here in 1892. Fishing is in his veins. He worked on San Diego’s tuna fishing fleet which gave him a deep knowledge of the industry. Tommy is passionate about seafood, seafood education, sustainable fishing, the quality of our oceans and giving back to others who are less fortunate than him. Catalina Offshore Products is one of San Diego’s premier purveyors of seafood. Still family owned, most of the fish on offer is sustainably sourced by local fishermen. Tommy has been their fishmonger for many years. Conversation flows easily with Tommy. We had no problem talking for an hour and could have continued longer were it not for his assistant, the delightful Rebecca Gardon, reminding him of his other commitments. We hope that you enjoy this episode of Food For Thought. If so, please leave a comment and like and subscribe to our podcast. Produced at Studio C Creative Sound Recorders in San Diego CA
On this episode we set sail for Catalina Offshore Products to interview that well known salty sea dog, Tommy "The Fishmonger” Gomes. Tommy is a native San Diegan whose Portuguese family settled here in 1892. Fishing is in his veins. He worked on San Diego’s tuna fishing fleet which gave him a deep knowledge of the industry. Tommy is passionate about seafood, seafood education, sustainable fishing, the quality of our oceans and giving back to others who are less fortunate than him. Catalina Offshore Products is one of San Diego’s premier purveyors of seafood. Still family owned, most of the fish on offer is sustainably sourced by local fishermen. Tommy has been their fishmonger for many years. Conversation flows easily with Tommy. We had no problem talking for an hour and could have continued longer were it not for his assistant, the delightful Rebecca Gardon, reminding him of his other commitments. We hope that you enjoy this episode of Food For Thought. If so, please leave a comment and like and subscribe to our podcast. Produced at Studio C Creative Sound Recorders in San Diego CA
We stop in for a visit with our friend Michael Tomkins, a marriage and family therapist, yoga instructor, and spiritual guide, for a chat about mindfulness in eating and in life. We chatted about choosing food, chewing our food, not getting too serious about rules, and how the idea of making conscious decisions about diet also translates to the rest of life. Produced at Studio C Creative Sound Recorders in San Diego CA
In this episode, we chat with Jet Widick, author of the newly released book, "Gluten-Free Soul Pilot," with her collaborating partner Kristen Alden. Jet talks about mindful eating, a gluten free lifestyle, and tasty options that don't have to involve commercial gluten-free products. It can be inexpensive and delicious to eat healthy! Produced at Studio C Creative Sound Recorders in San Diego CA
This episode took my trusty companion Scott Higby (of Studio C Creative Sound Recorders) and me to Liberty Station for Seany's Chefs Fest. This is an exciting culinary competition with 25 of San Diego's local chefs who have donated their time and resources for a wonderful cause. We were happy to partake of many tasty treats! Local legend Tommy "The Fishmonger" Gomes gave a demonstration of breaking down a freshly caught fish. And he discussed sustainability and our local ocean environment. Enjoy! Produced at Studio C Creative Sound Recorders in San Diego CA
In this caffeinated episode, Keith chats with Dan Stringfield at Twiggs Bakery Cafe. Produced by Deborah Reeves and Keith Langhorn, at Studio C Creative Sound Recorders in San Diego CA
In this episode, we explore the food chain of our four legged friends. Our pug-loving host has a chat with Lucy Postens, owner of The Honest Kitchen in Mission Hills. Produced by Deborah Reeves and Keith Langhorn at Studio C Creative Sound Recorders in San Diego CA
In this delicious episode from our archives, Keith sojourns to University Heights, where he talks with owner Sanam Govari, owner of Soltan Banoo, an eclectic Persian restaurant. Produced by Deborah Reeves and Keith Langhorn at Studio C Creative Sound Recorders in San Diego CA
Keith treks to Adams Avenue, and has a visit with Mike Olmos, owner of Circa, a wonderful destination for "California soul food." Produced by Deborah Reeves and Keith Langhorn at Studio C Creative Sound Recorders in San Diego CA
This is the first of our visits to the Food for Thought audio archive, where we offer some of our best previous episodes. In this episode, Keith chats with Gene Fielden of Bottlecraft. Produced by Deborah Reeves and Keith Langhorn, at Studio C Creative Sound Recorders in San Diego CA
Today we visit Taste of Denmark in Hillcrest! Produced at Studio C Creative Sound Recorders in San Diego CA
In this episode we pop over to Pacific Beach for a visit with the folks at Hot or Not Thai. Produced at Studio C Creative Sound Recorders in San Diego CA
We talk with William Schroeder, owner of Daddy’s Hot Dogs, a favorite eatery in Hillcrest. Produced at Studio C Creative Sound Recorders in San Diego CA
This is part 2 of our visit to San Diego Seed Company. Owner Brijette is an urban farmer and seed breeder in San Diego. In this episode she shows us the tools of the seed trade, and takes us through the process of refining new varieties of seeds. She also discusses getting her farm certified as organic. Even as a 2 part episode, this could not fit into two 30 minute radio shows. So this episode of the podcast contains over 8 minutes of bonus content. Enjoy! Produced at Studio C Creative Sound Recorders in San Diego CA
Brijette is an urban farmer and seed breeder in San Diego. Her one acre farm is right under the flight path of San Diego International Airport. She shares her expertise in breeding varieties of seeds that are perfectly suited for the San Diego climate and soil conditions. This was meant to be a 30 minute podcast, but she gave us so much great information that we'll be sharing the rest in the next podcast episode. Enjoy! Produced at Studio C Creative Sound Recorders in San Diego CA
Food for Thought originates in San Diego CA. Host Keith Langhorn talks with restauranteurs, brewers, beekeepers, farmers and fishermen. All the people that are involved in our food chain. Here's how it all started and why we're here. Produced at Studio C Creative Sound Recorders in San Diego CA
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