Ethiopians first discovered the pick-me-up appeal of coffee sometime around 800 AD, and now 2.25 billion cups of bean juice are consumed around the globe every day. Hard to improve on the emotional well-being a couple billion people already feel.
Enter Talitha Coffee Roasters in East Village. Talitha is the manifestation of founder Jenny Barber’s lifelong mission to make a difference in the lives of those impacted by sex trafficking. Each cup and bean contributes to the cause.
Courtesy of Talitha Coffee Jenny and Robert Barber.
A survivor of childhood exploitation herself, the mother of six understands firsthand how sparking hope is a crucial stepping stone to bringing survivors out of dark spaces. She and her husband, Robert, first began with advocacy and outreach programs in red-light districts around the country. But after discovering Robert’s innate talent for roasting coffee using only a popcorn popper on their stovetop, the pair decided to sell their beans to fund their efforts.
They acquired long-standing local roaster Cafe Virtuoso and rebranded to align with their cause. Then Jenny realized she could go a step further by providing employment opportunities. “So many [survivors] would end up back on the streets because they were facing barriers of reentry, such as education, vocational training, and, sometimes, criminal records,” she says. “It felt like the odds were stacked against them.”
Courtesy of Talitha Coffee Talitha offers more than 10 blends and types of single-origin beans, all ethically sourced.
So the Barbers set out to offer survivors jobs through the Talitha Survivor Care Network, which provides support and resources to help survivors restabilize their lives. In 2021, forced commercial sexual exploitation affected an estimated 6.3 million people worldwide, according to studies cited by the US State Department.
The name Talitha stems from the Aramaic talitha koum, meaning, “Maiden, arise.” This phrase is a reference to the story of a girl moving from death back to life. Jenny feels it symbolizes the experience of many trafficking survivors.
“Our ultimate heroes are the survivors. They take that big step and reclaim the power to write their story, so we’re celebrating that,” Jenny says. “The dream is way beyond just working for Talitha.” Since its founding, the company has employed four survivors and is partnering with other recovery organizations to continue to grow this number.
Talitha recently launched their e-commerce site, where they sell direct to consumers by the bag or by subscription, as well as wholesale to larger companies. The company is gearing up to go nationwide within the next year.
“Growth is not just about numbers, but realizing that, as we grow, we’re able to bring a greater impact,” Jenny says.
Lili Kim is a content coordinator and writer for San Diego Magazine, with experience highlighting local businesses and communities. When not writing or shooting film, she is likely brewing her seventh cup of tea of the day or strolling along Sunset Cliffs.
After running El Agave Restaurant & Tequileria in Old Town for 30 years and opening Nómade Tapas & Records in North Park in 2025, owner Juan Carlos Gomez wasn’t actively on the hunt for a new project. But sometimes, you have to grab the opportunities as they come, unexpected though they may be.
He was taking a stroll in Bankers Hill last year when he noticed Barrio Star was closing after 17 years. “[It] was a neighborhood staple for a long time,” he says. So he figured he’d take a look. “We were talking with ownership and threw out an offer, and then it was accepted. So we were like, ‘Okay, cool, guess we’re going to get a new concept going!” (Much respect to the YOLO business style.)
That new restaurant is nearing completion. Filo will open early in September. The restaurant’s name, pronounced fie-low, references phyllo, the Greek word for “leaf” and an unleavened pastry dough commonly used in Mediterranean (often Greek) cuisines. Gomez says the menu will range from all over the Mediterranean region.
“I’ve always been a fan of European cuisine, obviously, but I can’t land on just one,” he laughs. “I’m part Spanish, so we wanted to do something Mediterranean, have a little bit of Spanish, have a little bit of French, Italian, Greek… a lot of olive oil, a lot of sea salt, and very, very light seasoning.”
Courtesy of Juan Carlos Gomez
Although the menu feels European, Gomez says expect the vibe and ingredients to feel very Southern Californian. There will be tapas, of course, and other small plates, along with housemade pastas, salads, with lots of seafood (like a whole branzino) coming from local purveyors. The accompanying beverage program will feel equally breezy, “fresh, very light, citrusy, salty,” he says. “We’re going to have a pretty hefty wine list and full bar.”
Gomez’s goal for Filo is for it to feel like a laid-back, seaside eatery on the craggy Mediterranean coastline—light colors, white oak, lime wash, flowing between the indoor dining room and outdoor patio. Personally, a European escape sounds pretty awesome right about now.
Filo opens at 2706 Fifth Avenue in early September. Initial operating hours are 4 p.m. to 10 p.m. daily, with lunch and happy hour coming soon. (Subject to change.)
Courtesy of Nobu Del Coronado
San Diego Restaurant News & Food Events
Beth’s Bites
It’s hotter than a mile of Georgia asphalt in July, but relief is on the horizon. No, I don’t mean autumn (or as we San Diegans call it, “second summer”). I’m talking about the Sails & Ales Beer Fest at Kona Kai San Diego. The annual brew fest takes place on Saturday, September 12 from 1 p.m. to 5 p.m. at the Polynesian-themed Shelter Island resort, with over 30 local beverage makers bringing their most refreshing products to the hot and thirsty masses. Look for names like Pure Project, Coronado Brewing, Ketch Brewing, and a whole lot more, all of whom are donating a portion of the proceeds to Surfrider Foundation San Diego. Tasty waves? A cool buzz? Sounds just fine.
If you seek edible respite before September 12, Hotel del Coronado has you covered. On Friday, September 11 from 6 p.m. to 8 p.m., the man behind global sushi powerhouse Nobu—Chef Nobu Matsuhisa himself—will host Taste of Nobu, an immersive evening of sushi and signature cocktails on the Paseo Lawn. Prepare yourself for the famous black cod miso, Wagyu dumplings, hand rolls galore, and much more. (Personally, I will also prepare myself to be somewhat star-struck.)
I love a group grilling get-together, something Kingfisher must have known when the Golden Hill restaurant launched its Nướng Nights series. The recurring patio grill event brings patrons to the curb with a casual, but ridiculously delicious collection of skewers alongside special cocktails, this month coming from Realm of the 52 Remedies. Keep August 26 open for grilling glory (and save September 29 for the Mid-Autumn dinner with chef Helen Nguyen of NYC’s Saigon Social).
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Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
La Jolla has a rich history. From its roots as Kumeyaay territory and early days shaped by influential San Diegans like Ellen Browning Scripps to the vibrant hub for arts, culture, and education that it is today, the roughly seven-mile stretch along the coast has long been a local gem.
In 1964, a group of volunteers came together to preserve the history of the community. They formed the La Jolla Historical Society, which has since evolved into the Museum of History and Culture La Jolla. For the past 62 years, the organization has worked to protect historic buildings, archival materials, and recorded memories, ensuring the character of the neighborhood would endure well into the future.
“La Jolla is a small community, but it has a fascinating history,” says Lauren Lockhart, executive director of the Museum of History and Culture La Jolla. “The focus was always on how do we preserve the stories, places, and people that make La Jolla unique, and that remains central to our mission.”
However, in its early days, the organization was limited in what types of programming it could offer because it didn’t have a permanent homebase. A pivotal point came in 2008, when it was gifted Wisteria Cottage, originally the private residence of Virginia Scripps, by descendants of the Scripps family. The historic Craftsman cottage had been remodeled by famed architect Irving Gill, whose other modernist works are peppered throughout La Jolla, adding to its distinctive look. The organization then launched a capital campaign to expand into a museum-quality space to host exhibitions and to store the tens of thousands of photos, drawings, postcards, and other materials in its collection, Lockhart explains.
“At that point the organization could really begin to invest in developing a public space and public programs that would give back to the community,” she adds. “That effort accelerated with my predecessor, Heath Fox, who pushed the organization to think about an exhibition program that was interdisciplinary in nature. It’s something that drew me to this organization and that I’ve continued to advocate for because examining history through lenses of art, architecture, science, and literature is so compelling and such a great way to bring different audiences into the fold.”
Courtesy of Museum of History and Culture La Jolla
The organization entered another period of transformation this year when it “outgrew” its previous identity as La Jolla Historical Society and officially rebranded as the Museum of History and Culture La Jolla. The organization had transitioned from a traditional historical society into a professionally operated museum and wanted to reflect that while also amplifying its ability to connect with broader audiences.
“We’ve grown so far beyond what a traditional historical society might offer to the public that we were finding that often, especially younger generations, they would come through our doors and say, ‘Wow, it’s a lot cooler than I thought it would be,’ which is a nice compliment, but it made us ask ourselves who’s not coming through our doors because they’re not sure what we have to offer or that they will see themselves reflected here,” says Lockhart. “We wanted to remove that barrier and make sure that everyone, just from recognizing our name, will think, That sounds like there’s something there for me, and that definitely is evidenced in our current programming and exhibitions.”
Courtesy of Museum of History and Culture La Jolla
The change, she says, has been a long time coming. “We’ve already made a lot of huge strides over the years,” Lockhart says. “It’s about our name catching up to our work.”
The Museum of History and Culture La Jolla’s current exhibits include Stories in Cloth: Communicating Through Textiles, presented in partnership with the Visions Museum of Textile Art at Liberty Station, on display through September 6. On deck is The Scientific Art of Historic Preservation, which explores the processes behind the museum’s mission. To honor the philanthropic spirit of the Scripps sisters, admission to the museum and many of its public programs are free of charge.
Sarah Sapeda is San Diego Magazine’s Custom Content Editor. In her 15 years in San Diego journalism, she has covered charitable events, health care, education, crime, current events, and more.
September 4: Margaritaville Hotel San Diego Gaslamp Quarter Day of Service
Margaritaville Hotel San Diego Gaslamp Quarter will honor the legacy of the late Jimmy Buffet with a fundraiser for the San Diego Music Foundation. Its Day of Service at its rooftop bar will feature a performance by The Buffett Band, a travel and experience themed silent auction, and interactive entertainment.
September 5: McAlister Institute Walk for Sobriety
Hundreds of San Diegans will gather at NTC Park at Liberty Station for the McAlister Institute’s 14th Annual Walk for Sobriety. In addition to the walk, the event will include a resource fair with more than 35 nonprofits, healthcare providers, and community organizations that are part of a network of support for those in recovery.
September 14: Promises2Kids Dream On Concert Gala
Foreigner will take the stage to benefit Promises2Kids at its Dream On Concert Gala at a private home in La Jolla. Proceeds from the exclusive event will help Promises2Kids create a brighter future for local foster kids.
September 17: Lucky Duck Foundation 2026 Showcase Soirée
The Lucky Duck Foundation will host its annual Showcase Soirée at the Estancia La Jolla Hotel & Spa. Proceeds from the event will support the nonprofit’s mission to prevent and alleviate the suffering of homelessness throughout San Diego County.
September 17: Emilio Nares Foundation Harvest for Hope
Show your support for families of local children with life-threatening diseases at the Emilio Nares Foundation’s Harvest for Hope at the Fairmont Grand Del Mar. Funds raised will benefit programs like Ride With Emilio, which provides no-cost transportation for families seeking medical treatment, and Healing Through Nature activities for kids in recent cancer remission.
September 18: Girl Scouts San Diego Urban Campout 2026
To celebrate the 50th anniversary of Girl Scouts San Diego’s Camp Winacka, the organization will host a nostalgic evening under the stars. This year’s Urban Campout: Ignite the Possibilities at Girl Scouts San Diego’s Balboa Campus will feature camp-inspired cuisine, cocktails, and activities.
September 19: Boys and Girls Clubs of Greater San Diego’s An Evening of Changing Lives
The Boys and Girls Clubs of Greater San Diego will celebrate its impact on local youth at its 13th annual An Evening of Changing Lives. Proceeds from the gala at the Marriott Marquis San Diego Marina support programs that promote academic success, character development, and healthy lifestyles.
Youth Tennis San Diego will honor the sport’s American icons at its annual gala at the Barnes Tennis Center. An Evening Celebrating Tennis Heritage & Legends will help the nonprofit make tennis accessible to all youth in San Diego, regardless of background or skill level.
September 19: Serving Seniors Sunshine Gala
Serving Seniors will produce a Jukebox Broadway-style show for its highly anticipated Sunshine Gala. The evening at the Hilton San Diego/Del Mar will support Serving Seniors’ compassionate and life-changing services for seniors in need throughout San Diego.
September 26: Doors of Change 2026 Concert of Hope
Tom Petty Tribute Band, PettyBreakers, will take the stage at the Doors of Change 2026 Concert of Hope at the California Center for the Arts in Escondido. This year, the nonprofit will celebrate its 25th year of transforming the lives of unhoused youth.
September 26: Boys to Men Mentoring 100 Wave Challenge
Boys to Men Mentoring will celebrate30 years of service this year at its annual 100 Wave Challenge. The annual surf-a-thon event welcomes hundreds of surfers who attempt to catch 100 waves in one day and raise $1,000 or more to support Boys to Men Mentoring.
September 26: The Party in the Park
The San Diego Automotive Museum will host The Party in the Park to raise money for the museum and programs that equip youth for careers in the automotive industry. The Roaring 20s-themed event at the Balboa Park institution will feature live jazz and an exhibit of 1920s automobiles.
Sarah Sapeda is San Diego Magazine’s Custom Content Editor. In her 15 years in San Diego journalism, she has covered charitable events, health care, education, crime, current events, and more.
Implementing a farm-to-table model hardly deserves acknowledgement these days. It’s not a stretch. It’s not innovative. “It’s the bare f**king minimum,” says Herb & Sea‘s executive chef Aidan Owens.
When I arrive at the Encinitas restaurant, I’m ready to talk sustainability, farm-to-table stuff, with Owens. “Did you see the chin on that?” he says of the extra big jiggly chin on the sheephead that just arrived with the day’s fresh catch. I did. It was Jay Leno adjacent.
I learn quickly that he somehow oozes both charm and stone-cold honesty. Maybe he could construct a new dish with chin goo, like he did when he had a bunch of tuna scraps and voila’d it into a smooth and crowd-pleasing ‘nduja. “I want to know what’s in there,” he says.
Courtesy of Herb & Sea
The instinct to look closer, to dig into what others might discard, says a lot about the chef’s approach. I guide him back to our topic, but he has something else on his mind. “We’re overcomplicating food—what happened to just cooking good food and having fun with it?”
Owens grew up on a farm in Byron Bay, Australia, where sustainability wasn’t a concept you chat about so much as a way of life. Think dirt roads, backyard chickens, pulling vegetables straight from the ground, and a mother who believed that if you couldn’t pronounce the ingredients on a package, you shouldn’t eat what was inside.
Food wasn’t precious or performative. Making it was what you did because you were hungry and that’s still what inspires Owens today. “I like to cook good food because I like to eat good food,” he says.
His approach to sustainability at Herb & Sea began so naturally that it felt just like instinct. “I was just like, ‘Let’s order food from the people who live and work here,’” he says.
Courtesy of Herb & Sea
And why wouldn’t he when lives in San Diego? Cities all over the world vie for our goods. Our tuna is sent overseas. Our spiny lobsters hit dinner plates in China and Japan. Not to mention California’s producing a third of the country’s vegetables and three-quarters of its fruits and nuts.
“Why would we outsource when it’s all here?” Owens asks.
Sustainability, in this context, is about cooking what exists in abundance, nearby, right now. “I love the local fish here. It’s f**king delicious and San Diego citrus, I mean, it is so f**ing good,” he says.
Instead of importing ingredients, Owens also looks for nearby alternatives. “You can find really cool things in the local waters,” he says, pointing out that stingray cheeks taste similar to scallops.
Courtesy of Herb & Sea
Whatever he finds in that sheephead chin might just be the next substitute for marrow. But to make this work, it means getting diners amped up about the slightly unfamiliar.
Tasting menus, where diners are completely in his hands, become an opportunity to gently push boundaries. “I’ll serve mackerel, because people think they hate it,” Owens says, noting that the abundant local fish can have some fishiness. “But when it’s fresh, it’s arguably one of the best fish in the ocean.”
He also tweaks the language on the menu so people might feel more compelled to give dishes a try without preconceived notions. He might use “lengua” instead of “tongue.” “Whelk” instead of “snail.” When he puts “stingray throat” on the menu, he disarmingly calls it “skate.”
To reduce waste, scraps aren’t always discarded but rather turned into something new. Sometimes they’re smoked, cured or fermented. Apples going bad turn into apple ponzu. Lemons turn to marmalade, which stretches their usefulness far beyond peak season. “And it’s super tasty on our pizza,” he says.
What makes the food even richer, is the relationships he’s built with farmers. Though it didn’t always feel natural, Owens sought personal connection first. He recalls approaching a fisherman at the Tuna Harbor Dockside Market. “I was awkward,” he says. “I went up to him and said, ‘I like your fish.’”
Owen’s is now so close to his suppliers—like fishermen Ryan Sebo and Joe Daly—that he gets texted pictures of fresh catches right as they flop on the boat. The messages always ask if he wants first dibs. “I say yes to a lot of fish,” Owens says, noting that Herb & Sea can go through 2,000 pounds of seafood a week.
Courtesy of Herb & Sea
The next evolution of sustainability, in his view, will be chefs working directly with producers such as his alliance with Sebo, cutting out middlemen and purveyors where possible. “It will put more money in the pockets of the people doing the work,” he says.
It will mean that chefs can’t just know their local farmers and producers, but they’ll choose to work with the ones who have the best practices. Dining and sustainability will become much less about the final plate. “It will be more about the impact that plate has on the Earth,” he says.
Ultimately, he believes sustainability doesn’t need to be loud. It doesn’t need hashtags. It just needs to be honest.
“We aren’t saving lives. We’re feeding people good food,” he says.
And yet, in feeding people well—simply, thoughtfully, responsibly—something meaningful happens. Guests leave satisfied. Ingredients are respected. Local ecosystems are supported and food returns to what it has always been at its core: nourishment, pleasure, and a quiet reflection of the place it comes from.
You have to be crazy or a genius to name a restaurant Fish Guts. You have to be even crazier to open a restaurant that holds maybe two dozen people at a time—if you don’t mind elbowing one other while scarfing down some of the best fish tacos in San Diego.
And yes, “best” is a relative term. But in Fish Guts’ case, it’s for real—and that’s saying something in a town literally world-famous for fish tacos.
Ever since Pablo Becker opened up his diminutive eatery in 2023 at the corner of Logan Avenue and Sampson Street in Barrio Logan, Fish Guts has been named one of the city’s best new restaurants in 2023, Critic’s Pick for the best fish tacos in San Diego in 2024, 2025 and 2026, as well as readers’ top pick in 2024. It’s like if Rubio’s married into the royal family.
Most of his ingredients come straight from the cold waters of the Pacific Ocean, which happens to be down the street. His de espada (blackened swordfish) taco is the stuff of legend. He’s kept Fish Guts operating at an elite level, which tends to happen when you work for five years in Chicago under chef Richard Sandoval (who, by chance, is also his cousin) and open an ahead-of-its-time high-end modern Mexican restaurant in East Village (El Vitral Restaurant & Tequileria, 2009-2013).
Now Becker is branching out again, opening two new concepts in Barrio Logan this fall.
The first will be upstairs from Fish Guts, which at one point was destined to become an intimate omakase counter. Santo Poco will be a lunch-only sandwich shop, offering takeout and delivery (no dine-in), and the sandwiches will be a little Mexican, a little French, a little Italian, a little from Chicago, a little from New York. Basically, a bunch of different styles all on really, really good bread.
“There’s probably going to be a Cuban-style sandwich in there with a touch of Mexican, some cold cut Italians, too, putting my touch on them,” he says. “That’s what I feel like is my style of cooking.”
Things will be traditional, but inventive. Like his fish & chips taco at Fish Guts: two classic dishes, one killer mash-up. There will also be a hat tip to the late, great Anthony Bourdain, a sandwich called the Antonio Bourdain.
The second will be across the street from Fish Guts in the former Lia’s Lumpia space. Concrete Cowboy will be a taco-driven joint on the same wavelength as Fish Guts (keep it simple, keep it special), but featuring land animals rather than sea brethren. Think tacos made with duck confit, ribeye, pork belly, skirt steak.
The inspiration behind Concrete Cowboy comes from Becker’s father, a lifelong Western obsessive, despite growing up in Mexico City’s urban metropolis. “He always liked that cowboy life, that vibe,” he says. “I always say ‘Dad, you just grew up in the wrong city.”
He’s aiming to open Santo Poco in October and Concrete Cowboy in November. Neither require massive renovations, and while the former Lia’s Lumpia space will keep the cabin-esque aesthetic, he’s creating more of an adobe-style exterior and an interior lined with Western-themed wallpaper and taxidermied animals. He’ll also tweak the bar layout to move from a fast-casual feel to full service.
Local designer Dane Danner is designing both spaces and visual direction for menu layouts, logos, and packaging, going for low-key, but high on vibes. Once Concrete Cowboy opens, Fish Guts will temporarily close to remodel the space to switch its white palette for a warmer feel, plus introducing a refreshed menu featuring some new tacos and other items.
Could another Fish Guts be on the way somewhere else in San Diego? Not likely, says Becker. “Fish Guts is cool, “ he says. “I feel once you start branching out, it’s more forced, not as organic.” So for now, count on Becker staying in the neighborhood.
Santo Poco opens for lunch daily October 2026, 2222 Logan Avenue (above Fish Guts). Concrete Cowboy opens Tuesday through Sunday for lunch and dinner November 2026, 2219 Logan Avenue.
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Ten years ago, restaurant design centered around sleek minimalism. Fonts lacked serifs, clean lines dominated, and any manufacturer that made globe-shaped chandeliers must have made an absolute killing.
Things have changed since then, and Jeff Fink says it’s time for Madison on Park to glow up. On September 7, Madison will temporarily close its doors for a top-to-bottom renovation of the space and concept. Fink hopes to reopen this fall ahead of the busy holiday season, with a new look he calls moody mid-century maximalism.
“We have to take into consideration what’s going on culturally,” he says. When Madison first opened, TikTok wasn’t a thing in the U.S. and craft cocktails felt relatively cutting-edge. Today, he sees a resurgence in the vintage look, handmade goods, and low-to-no ABV drinks dominating menus everywhere.
Courtesy of Madison on Park | Photo Credit: Andy McRory
Fink and his partner Matt Sieve have already dabbled with that sort of motif at Sonny’s Pizza, their Brooklyn-inspired joint around the corner. Fully half of the cocktail menu is made up of spritzes, mocktails, and Negronis. Madison 2.0 will take it further.
The new concept doesn’t have a name yet—Fink says they have to feel out the vibes as they make progress with the design. “The name comes when you see it appear,” he says. But he has a few design elements in mind: things like more artwork and more uplighting. “Not cluttered and overstuffed… I want to keep it intimate, sexy, and immersive.”
Madison rightly earned its rep as one of the best-dressed eateries in San Diego, nabbing an Orchid Award for interior design its first year. The returning designers Anna and David Sindelar originally transformed the space from weird padded walls and fake greenery at Lei Lounge into a mid-century modern wonderland, complete with a signature arched ceiling and geometric patterns aplenty. Michelin-recognized chef Mario Cassineri (Ciccia Osteria, Bice Ristorante) built a menu heavy on Mediterranean flavors mixed with California classics.
The new menu shouldn’t feel completely jarring, but will take cues from Fink’s recent travels in Spain with his family. Expect shareable plates with lighter ingredients. “Americans eat way too much, and our portions are way too big,” he says. “I like the idea of smaller plates, healthier plates, and being creative… I’d rather see 15 items on the menu that are all less than $20 so that I can try different ones.” Bar manager Danny Kuehner will continue developing craft cocktails and mocktails for the new venture, as well as curating a selection of wine from Europe and locally.
Courtesy of Madison on Park | Photo Credit: Haley Hill
This isn’t the only project on their plate. Besides running Sonny’s in University Heights and Madi in Normal Heights, later this fall, Fink and Sieve will also open Josie’s, a modern all-day, Midwestern-style diner inspired by Sieve’s Minnesota roots. Like all their restaurants, it’ll hold a special part of their families’ legacies—something Fink hopes people feel as soon as they enter.
“You walk into Sonny’s, you’re like ‘Oh, Jeff’s at home,’” Fink laughs. “[Josies’] will be ‘Matt’s at home.’” The next version of Madison? We’ll have to wait and see.
Madison on Park will temporarily close on September 7 until October (barring any unexpected delays). Keep up with the newest updates on Madison’s Instagram.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Growing up, Laika Nur, MD, Scripps Clinic sports medicine specialist, loved watching beach volleyball when the Association of Volleyball Professionals tour came to her hometown of Chicago. A talented volleyball player herself, she remembers sitting in the stands all day, and once, even got a couple autographs. Years later, Dr. Nur was attending a professional event focused on women’s sports, and the discussion turned to a new professional women’s volleyball league. The general manager and coaching staff for San Diego’s team, the Mojo, happened to be in attendance, and Dr. Nur took the opportunity to ask them if they needed a team doctor. Flash forward to the Mojo’s inaugural 2024 season, when Dr. Nur officially became the team physician. Click here to read more about Dr. Nur and how she incorporates lessons she learned on the court into her practice.
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