Through its commitment to biodiverse farming practices and consumer education, Girl & Dug Farm offers a hopeful example for a healthy, flavorful and culturally diverse food system.
In San Diego, the farm-chef partnership of Addison and Sage Hill Ranch Gardens navigate what winter means to the menu in a warm-weather region.
From San Diego’s Hundred Proof, Beverage Director Stephen Kurpinsky shares his recipe for a refreshing gin-inspired cocktail, The Grand Tour.
At San Diego’s New Roots Community Farm, a group of refugees shape a diverse urban community garden, united across cultures by a common crop: amaranth.
In San Diego, Chef Jason McLeod works directly with local fisherman to develop his seafood-centric menu at Ironside Fish & Oyster, promoting awareness and sustainability of the area’s industry.
In San Diego, California, Ziaullah Nasery brings Afghan tradition to the Southern California city with his restaurant, Khyber Pass.