Podcasts about nomad donuts

Happy Holidays to all our listeners, and welcome to the last episode of 2020! We are wrapping up this unprecedented year with our most memorable guests, our favorite foods, and some predictions and hopes for the new year. Note: This was recorded on December 12.08.20. Troy, Marie, and David all reminisce about the first podcast we recorded after the pandemic and how it felt to be back on the air after three months. They looked back at some of their favorite episodes: Marie enjoyed our first ever cross-border episode with Fernando Perez Castro from La Lomita Winery, when we learned about Mexico’s wine industry and imports. Both Marie and Troy enjoyed the episode featuring Esthela Davila, cofounder of Mujeres Brew Club, talking about gender exclusivity in the craft beer industry. Troy’s other top picks included the episode featuring Frontline Foods and their efforts to support restaurants, like El Borrego, and front-line workers alike during the pandemic, and the episode with chef Phillip Esteban, this year’s Critic’s Pick for Best Chef, who recounted his experience as a Filipino American in San Diego and how he is sharing his culture in the food industry. The first episode this summer was one of David’s favorites, when we chatted with Brad Keiller from Nomad Donuts about the Black Lives Matter movement and his experiences and perspective as a Black business owner. Another one of David’s standouts was the in-person podcast recording at Hotel del Coronado, when we finally got to see one another (from a distance, of course) and enjoy some cocktails and appetizers on their brand-new Sun Deck. There may not have been a lot of good news in 2020, but there was definitely some good food! Marie’s pick is Angkorian Pikestaff, a Southeast Asian lunch pop-up that’s run out of an East Village commissary kitchen by chef Socheath Sun. Its menu is a single dish that’s different each day. If you’ve kept up with Troy’s search for the best birria, one of his favorite spots is ED Fernandez Restaurant & Catering. Some other standouts he recommends are the bone marrow tacos from Tuétano Taqueria, empanadas from Empanada Kitchen, ramen from his top pick, Hiro Nori, and good quality meats from The Wise Ox Butcher and Eatery. David’s go-to meal for 2020 was the Signature phở S&B from Shank and Bone, as well as their take on the bánh mì. He also recommends the pizza and soft-serve ice cream from Tribute Pizza. We also discuss the future of the restaurant and food industry, our predictions for what that may look like, especially considering the rollout of the vaccine. While we are concerned about what’s going to happen this winter, we’re optimistic that by summertime, the dining scene will pull through and things will be looking up. As for the magazine, Marie shares some things to look forward to reading, including a story devoted to tacos, which you can keep an eye out for in February. We thought we’d end 2020 with news of what we can look forward to. A sushi restaurant that Buzzfeed made famous is going to open a location in San Diego. Sushi Stop, an LA-based restaurant known for its affordable prices, was featured on Buzzfeed’s Worth It series and judged against an omakase place that charges $100 per person. They’re opening a location in Kearny Mesa early next year, called Sushi Hachi, with the same concept. Brad Wise, the owner of Trust, Fort Oak, and Rare Society, is offering steak dinners for restaurant workers who were laid off. So far, he’s raised $5,000 for the program, but still needs donations to keep it going. If you are able to donate, you can do so here. The final news of 2020: A Ferris wheel might be coming to Balboa Park. The temporary attraction still needs approval from the city, but the Balboa Park committee approved the plans for it to go up in the Plaza de Panama next spring. The community is divided over this—and a petition was recently created to stop the project. Do you love or hate it? Tell us what you think!

Welcome back to the Happy Half Hour! This week’s guest is Kris Buchanan, owner of Goodonya Organics and Goodonya Organic Eatery in Encinitas. Kris has been in the restaurant business for a long time, having founded the organic deli back in 2001 and expanded it to five locations before opening the full-service restaurant in 2015. She tells us how she got into the business, and we learned that she is an Olympian! She was on the USA National Field Hockey Team and went to the 1996 Olympics, and she’s in the field hockey Hall of Fame. We brought Kris on the show to hear what it’s been like for restaurant owners, managers, and workers having to enforce mask wearing among customers. Not only do staff have to deal with the customer who becomes irate when denied entry for not wearing a mask, they also have to mitigate concerns from people who get upset when they see another customer not wearing one. Kris shares the difficulty that her hosts and servers have experienced, and says they’re neither equipped nor trained to handle these types of confrontations—young women, especially, are scared for their own physical safety when they’re caught being the referee between two customers. The abuse that restaurant workers have experienced over this issue has been making headlines nationally, and even McDonald’s announced that they’re providing de-escalation training for their employees. Kris also gave us some information about the Restaurants Act, and we talk about a report from the Independent Restaurant Coalition predicting that 85 percent of small restaurants won’t make it without any aid. In Hot Plates, we discussed the news that Jayne’s Gastropub in Normal Heights won’t be reopening. Brian Malarkey’s Animae has rebooted and gone alfresco with a revamped menu. The Huntress, a high-end steakhouse in the same building as Lumi by Akira Back, recently opened in the Gaslamp with a menu of family meals available for curbside pickup. Chula Vista started a new program closing off a portion of Third Avenue every Sunday, and we recommended visiting Chula Vista Brewery, one of the few Black-owned craft breweries in San Diego. Last, Cutwater Spirits is providing lunch for laid-off restaurant and bar workers this Saturday: bring an old pay stub or business card to their tasting room in Miramar. We always end the show on a lighter note with the Two People for Takeout segment. Kris said her favorite is Birdseye Kitchen, a women-owned business in Leucadia, and she recommends the massaman curry. Troy is excited about the panang curry at Soi Thai Street Food, which just opened a new location in Ocean Beach. David recommends the Taylor ham roll and rosemary-and-salt bagels at Nomad Donuts, and my pick is the stingray tacos and micheladas to go at TJ Oyster Bar in Bonita. Thank you for listening! As always, we want to hear from our listeners. Do you have a question for Troy? Need a recommendation for takeout? Is there a guest you want us to book on the show? Or do you need help finding out whether a restaurant will be reopening? Let us know! You can call us at 619-744-0535 and leave a voicemail, or if you’re too shy, you can email us at happyhalfhour@sdmag.com.

Happy Half Hour has returned! After a nearly three-month hiatus, we’re excited to have the show back up and running. A note on today’s episode: Happy Half Hour is a podcast about San Diego’s restaurant industry. We know that listeners download it to hear Troy’s recommendations, and to find out what local chefs and restaurant owners are working on. For many people, the show is a form of escapism and entertainment. But today’s episode is different. We felt it would be irresponsible to not discuss current events, and the social issues around race and the need for inclusivity in this country. So we’re having this important discussion. We invited Brad Keiller, the co-owner and founder of Nomad Donuts, to be our guest on this episode to share his experiences and perspective on what is happening in the US. Brad’s family is from South Africa, and his parents left the country in 1969 during apartheid and moved to Canada, where they raised him. Brad has been in the US for 20 years now. Brad opened Nomad Donuts in North Park in 2014. Aside from being known in the neighborhood for creating high-quality donuts and Montreal-style bagels, he’s also known for his advocacy and work in the community. Last fall, he publicly defended a homeless man, whose name is Ray, when a customer complained on Yelp about Ray hanging out by the donut shop. Brad's compassionate response went viral. Brad also recently wrote an article for Inc. Magazine about the nationwide protests and the killing of George Floyd. We end the show with a new spin on an old segment: Two People, Fifty Bucks is now about our favorite places to get takeout for two people. Troy’s pick is Cori Pastificio, and mine is Tribute Pizza. Brad likes the takeout at URBN Coal Fired Pizza and Bar. Thank you so much for listening and for staying with us. We want to hear from you. Is there a guest you want us to book on the show? Need a recommendation for takeout? Do you have a question for Troy? Let us know. You can call us at 619-744-0535 and leave a voicemail, or if you're too shy, you can email us at happyhalfhour@sdmag.com.

Today is our special Thanksgiving episode, and joining us in the studio is Colleen Foster, Environmental Officer for the City of Oceanside, to talk about the new Green Oceanside Kitchen and its mission to end food waste and serve the community. Green Oceanside is a commercial kitchen and storage facility that is part of the city’s new food rescue program, where they teamed up with local nonprofit O’Side Kitchen Collaborative to collect unwanted food from farmers, backyards and restaurants, and make meals to feed those in need. Colleen says that 40 percent of the food grown in the U.S. is wasted, and that one in five children in San Diego is food insecure, meaning they don’t know where their next meal is coming from. Colleen says they also host culinary demonstrations and workforce training classes at the kitchen, and they can also cater events. In Hot Plates, we discussed the news that chef Marco Maestoso is closing his namesake restaurant at the Hub in Hillcrest, and that its last day of dinner service will be Saturday, November 30. Troy named it the best Italian restaurant in San Diego in our annual Best Restaurants list this year, and Maestoso also received a mention in the Michelin Guide. Double Standard closed after a five-year run in the East Village, and Jeune et Jolie was recently named one of the best restaurants in the country by Esquire magazine—but listen in to find out why we’re not thrilled about how the writer described San Diego. We end Hot Plates with a local feel-good story that has been making national news: A customer gave Nomad Donuts in North Park a one-star review on Yelp because there is a homeless man who hangs out near the storefront. The owner of Nomad Donuts came to the man’s defense and posted a response to the customer, and it’s definitely worth a read. David’s 60 Second Beer Review is back! This week, he tells us why we should drink the Home of Indie IPA by Home Brewing Company. For Two People, $50, Troy’s pick this week was Con Pane Rustic Breads and Café, and he also tells us what it was like to dine at the three-Michelin-starred The French Laundry, where he recently went during his honeymoon. Lauren liked Rare Society, the new steakhouse in Hillcrest, and Erin’s pick was the Farmer & The Seahorse. Colleen represented Oceanside and selected the sushi at Wrench & Rodent Seabasstropub. We end today’s show with the staff sharing their favorite hacks for cooking Thanksgiving dinner. Speaking of Thanksgiving, the editors at San Diego Magazine need your help! We want to hear from people who are experiencing their first Thanksgiving this year. What do you think of the American tradition? We want to hear your impressions and observations about the holiday, or if you hosted someone for their first Thanksgiving. Email erinm@sdmag.com if you have a story to share! We have a phone number and email for this podcast now! We're going to end each podcast with a question for our listeners, and you can call us at 619-744-0535 or happyhalfhour@sdmag.com, and leave us a message. What's your pick for Two People, $50? Or do you want to ask Troy a question? Feel free to reach out to us!

In today’s episode, Erin, Troy and Archana are talking Hot Plates, including the Cohn Restaurant Group’s two-acre project in La Mesa (miniature golf in involved), the openings of Nomad Donuts and Young Hickory downtown, and a steakhouse chain that’s finally opened in the Gaslamp after years of construction delays. Joining us is Claudette-Zepeda Wilkins, whose resume includes: pastry chef at El Bizcocho, chef de cuisine at Bracero, contestant on both Top Chef and Top Chef Mexico, and now, partner and executive chef at El Jardín. She walks us through the nearly two years she spent brainstorming, conceptualizing, and overseeing the co-creation of her new Liberty Station restaurant, what is was like to learn authentic recipes from Mexico’s culinary ambassadors, how she edits her menu, and why she’s now a self-proclaimed “seed nerd.” Plus, she answers your burning questions. What was it like to work with Javier Plascencia? She gives us the scoop. Today’s hot topics are about a 21-year-old waitress at a Georgia pizzeria who body-slammed a customer who groped her and a story out of Paris about vegans vandalizing butcher shops. We end with Two People/$50, including Punjabi Tandoor, Parc Bistro-Brassiere, and Jaynes Gastropub.

In fall of 2017, the popular North Park, San Diego shop Nomad Donuts opened a new, much larger main kitchen and retail locations allowing them to add wood-fired bagels to the mix along with an ever changing rotation of exotic-flavored donuts.

In today’s episode of the Happy Half Hour, hosts Erin Chambers Smith and Troy Johnson are talking the opening of a new Nomad Donuts, Point Loma’s newest beer tenant, and a wine tasting room now open in Little Italy. On our show is Karen Fortmann of White Labs, a local company that specializes in pure liquid yeast and fermentation products. Translation: White Labs makes homebrewing that much better for the rest of us. She talks about the science behind the booze and how they were able to pitch 96 different yeast strains into one beer. Plus, are milennials killing the beer industry?

A wine bar opens in Little Italy, a beer app brings growlers to your door, and a Nomad Donuts chef stops by the show

Dash-A-Fire: Reggae & Vegan Lifestyle Podcast with guest Bobby Hustle! Thanks to this Episodes sponsor Nomad Donuts! Each episode host, Dash Eye, will bring you the latest and greatest in reggae music and vegan discussion! Plus, interviews, features, top 5(the Fire Five), Food for Thought and more!