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The rumors, events, people, and stories keeping the Mesa interesting
D.C., Part I.
Left the Mesa to head to the hill last week. And what a whirlwind adventure it turned out to be. Trip to the NIH campus, Uber rides with top execs, meetings with Congress members Davis, Issa, Duncan, Vargas, and Peters, random party for Denton’s that resulted in chit chat with Newt Gingrich regarding NIH funding, unexpected invite to private fundraiser with other Congresswomen and Senators from the Northwest for the organization “She Should Run,” White House tour with my new homies from Premier Jet, Richard and Bettie Sax… If you haven’t been on the One Region One Voice Trip with our San Diego Regional Chamber of Commerce I highly recommend it. They really know how to plan worthwhile trips and bust some major hook ups with high-level decision makers both locally, nationally in D.C., and internationally with their delegation trip to Mexico City.
There were so many productive meetings and conversations that came out of the trip. I was there for a few reasons. The first was on behalf of our customers at the Bella Vista. The scientists and researchers at the Sanford Consortium we feed, caffeinate and swap stories with on a daily basis have major concerns. NIH funding is at its all time low and the competition for grant money is cut throat. Several of our leading institutes are putting their time and energy into raising private funds. Meanwhile, our scientists are churning out grant proposals day in and day out with much slimmer chances of receiving government funding. Their second battle is with the current immigration laws. It breaks my heart when one of our customers has to leave the country because they are not granted the necessary visa to continue working in the U.S. As one of our Congress members pointed out, we want the foreign talent to stay here. “Imagine if we sent the founder of Google, Russian-born Sergey Brin, back to his own country.” We need to stop losing talent to other countries who have caught on and do see the value in scientific research. San Diego has worked tirelessly to position itself as a global leader and our Mesa boasts the best scientists in the world. We cannot afford to fall into second place.
The Chamber trip to D.C. also gave me the opportunity to plant seeds for two other projects here in San Diego, Alliance4Empowerment’s upcoming Global Empowerment Summit and the Mesa Project. Members of the delegation were very excited to learn of A4E’s plans to partner with UC San Diego and bring together thought-leaders from around the globe to exchange ideas with our local community activists. A4E has chosen San Diego as its Western hub to introduce social credit. The aim is to empower the poor and underserved through loans, not charity. This next level social credit loan is the brain child of Naila Chowdhury and will help successful micro finance recipients scale up and create jobs in their own communities, thus creating a sustainable local economy. Why did A4E pick San Diego? Because we rock! Our collaborative culture is an example for all and people were intrigued.
Add my third reason for being there, the Mesa Project. Our plan to collectively pull our bi-national region together, brand it and position it on a global scale was referred to as genius! And with every conversation I gathered more ideas and information on how to make this huge collaborative project a success. Best ever was walking into the Smithsonian’s latest exhibit “Places of innovation.” Silicon Valley, Brooklyn, Fort Collins? Where’s that? No San Diego? Whaaaat? Mark my words, the San Diego and Baja Region is going to be in the Smithsonian. You can bet your ass I won’t sleep till the world knows how kick ass we are.
Lastly, it was an opportunity to represent us small business owners. San Diego is made up of small businesses and we should have a voice when advocating for our folks back at home. More to come next week on this topic…
Okay, got all that serious mumbo jumbo out of the way. Stepping down from my soapbox. Stay tuned for next week’s part deux, the adventures in D.C..
So much going down on the Mesa this weekend. How ever will you choose? 5 events caught my eye, so you get a happy ending x 2. La Jolla Playhouse’s WOW Festival? That’s the cherry on top.
“Developing & Executing Strategic Partnerships & Joint Ventures”
On the prowl for a new partner, be it strategic or joint venture? Perhaps a consortium is your perfect match? Or wait!Maybe you are being courted by another firm, waving their cooperative proposal your way? You can master your game at Rady School of Management’s seminar “Developing & Executing Strategic Partnerships & Joint Ventures.” Dr. David Newton will be hookin’ you up with all the right lines.
October 8, 8 a.m.-12 p.m., Rady School of Management
I-D-E-A-S
The Initiative for Digital Exploration of Arts and Sciences is back at it with their latest performance in the futuristic Immersive Lab at Qualcomm Institute. Picture yourself walking into a room with a giant screen that integrates panoramic video and surround audio with interactive touch screen. Okay, anyone flashing to that scene with Tom Cruise from Minority Report? Gonna have to go check this one out. This round will feature the works of Swiss researchers Jan Schacher and Daniel Bisig from the Zurich University of the Arts. Yodeleehoo! Swiss artists? Now I’m brining the entire family. A reception will follow the performance and then the audience is invited to experience and interact with the installation.
October 9, 5-7 p.m., Atkinson Hall
Salk Science and Music Series
Pianist Vadym Kholodenko. Say that three times fast! Salk will present its first concert in their Salk Science and Music Series this Sunday. Kholodenko will be knockin’ out some Beethoven, Mozart and Schumann on a Steinway Concert Grand #191 donated by Salk benefactor Conrad Prebys. This series is a perfect example of the beautiful relationship between the arts and how it helps to inspire the sciences. Khodolenko will be joined by local genius, Tony Hunter, Professor of Molecular and Cell Biology. Hunter is Director of the Salk Institute Cancer Center.
October 11, 4 p.m., Salk Institute
“The Really Big One”
Anyone else get grilled recently by their first-grader on the possibility of tsunamis in San Diego? Ugh… I hate when they ask difficult questions. Never fear, Birch Aquarium’s next Perspective Lecture, “The Really Big One,” will help put yours and your little one’s minds at ease. According to Seismologist Diego Melgar, the risk for a great quake and tsunami is highest in the Pacific Northwest.
October 12, 10-11 a.m., Birch Aquarium
Holocaust Living Story Workshop
No words can explain how moving this event must be. The “Mitzvah Project” is a one-person play that delves into the experiences of the many of thousands of German men who served in the Wehrmacht during the Second World War, despite the fact they had one or two Jewish Grandparents. This act includes a history lesson and conversation with the audience. Simply put… a powerful experience.
October 14, 10-11 a.m., Geisel Library, UCSD
POST DOC: Open Mic Night
Come listen as Post Docs from our five institutes deliver five minute basic science talks. It’s a great way for our researchers to practice their public speaking skills. It’s also a great way for the public to learn about what hands-on research is going on along the Mesa. Talks are tailored to those with a limited scientific background… hallelujah! Scientists and business buffs also attend so it turns out to be a great mix and perfect setting for great conversation. Guest judges for this Open Mic session are Dana Buckman, founder and CEO of Flow Paradigm and Matt Dunphy of 1798 Consulting. Interested in submitting an abstract? Check out their link here.
October 14, 6-8 p.m., Bella Vista & the Sanford Consortium
There’s a lot of talk on the Mesa and bad press surrounding UC San Diego’s decision to file suit against USC. An anonymous blog has been fueling the fire, giving individuals an opportunity to lash out and bash incognito.
But what I witnessed last Thursday on our terrace was a gathering of caring and dedicated employees who have weathered a storm and come out stronger. More than seventy-five team members of the Alzheimer’s Disease Cooperative Study at UC San Diego gathered for an ocean view reception to be recognized for their commitment by University leaders. Chancellor Pradeep Khosla began with his usual wit, praised the staff for their strong efforts and true dedication to their team and the University and then touched on the scandal itself. “Not many things in life are black and white but this situation was… crystal clear. There was a right and a wrong.” Preach!
Other leaders that came to show their appreciation included Dr. Mobley, who has taken over since Dr. Aisen exited stage right. The Dean of the School of Medicine, Dr. David Brenner, also made a cameo.
Mobley explained that when co-workers were suddenly walking out with cardboard boxes in their hands, explaining they had to leave right then or there, that the job offer expired the next day, former employees and friends from across campus banned together to keep the ship afloat.
Pointing out the silver lining to Aisen’s move across the street, he explains, “We got smarter, better, more powerful.” ADCS’s culture has changed for the better as a result. People talk to each other now, they conduct weekly meetings with all hands on deck. And through it all, they now have a more meaningful definition of ethics.
Too often we get lost in the politics and the drama of the big wigs and forget about the boots on the ground, the support force, the people that are affected by big decision makers as well. We are overlooking the unsung heroes who stayed as well as those who came back and stepped in to continue caring for their most important people, their patients.
So let’s change the conversation. Stop talking about the money, the politics, the backstabbing and blogging anonymously. Yes, it’s sexy and juicy and makes for a great story, but leads to nothing positive. Let’s focus on the staff who stayed here and thank them. Let’s recognize that they are pumped and ready to move forward to find the cure. At the end of the day, we all have the same goal. We want to help people.
Always,
Amanda
That’s What SHE Said: The D.C. Adventures, Part I
PARTNER CONTENT
Amanda Caniglia in D.C. (Boots, jacket, and scarf from Betsy Fisher.)
Many Americans still think bright red tuna means it's fresher (it's not)
You know the tuna I’m talking about. It’s easy to mistake for a cube of watermelon. It’s the color of a Lyft logo. Appears to be glowing a vibrant, tantalizing purity. Tuna that bright red or pink means it’s… what, extremely fresh? Bursting with nutrients?
Nope. It means it’s got carbon monoxide.
I thought this was widely known, but a chef recently told me very few of his staff members were aware of this, and almost none of his customers. So, especially with the recent proliferation of poke joints, I thought I’d be helpful with this PSA of sorts.
Bright red or pink tuna means it has been gassed. In its natural state, fresh tuna is dark red, almost maroon, sometimes even chocolatey-looking.
Don’t worry, you most likely will have no ill effects from eating gassed tuna, according to the FDA. They have deemed carbon monoxided tuna as GRAS (Generally Regarded As Safe), though the practice is banned in Japan, Canada, and the EU. Plus, there is carbon monoxide in barbecue (given off by wood smoke).
But here’s why I personally tend to back away when I see bright red or pink tuna:
1. IT’S MUCH HARDER TO TELL IF IT’S FRESH OR NOT.
It can be left out for days and it will not turn brown. In one study, the University of Florida found that carbon monoxided tuna kept its bright red color for 11 days in the fridge. “The carbon monoxide actually hides the quality of a fish,” says Tommy Gomes, fifth-generation San Diego fisherman, host of The Fishmonger on Outdoor Channel, and owner of seafood shop Tunaville in Point Loma. “It’ll make a poor-quality fish pretty like a rose. I’ve seen them take an old piece of brown tuna [and] put the gas on it, and it comes out looking like cherry lemonade.” The gas also masks the smell of old tuna (which is one way you can tell if tuna’s getting past its eat-by stage). “Since there’s no smell, it falsifies the freshness,” Gomes explains.
2. I TRUST GOVERNMENT HEALTH ORGANIZATIONS, BUT ALSO RECOGNIZE THEY’RE NOT PERFECT.
The 1992 USDA food pyramid suggested carbs should be the bulk of our diet (they corrected that in 2005 and 2011). The government approved the fat substitute Olestra, which gave people all sorts of tummy issues. Margarine and other trans fats were also approved, then banned in May 2019. There are some smart humans in the government, but even geniuses make mistakes. So I tend to go with my gut: tuna in its natural state, or tuna treated with carbon monoxide? Easy choice.
So why gas tuna at all? Because of us. Consumers don’t like brownish fish. Tuna oxidizes quickly. It’s difficult for tuna fishermen and women to get it to market quick enough before it turns that brownish or chocolatey color. Customers erroneously think all brownish-looking fish is old or bad and will pay more for “fresher-looking” fish. So in the 1990s, the FDA allowed companies to gas the tuna and keep it artificially bright red for long stretches at a time.
“There’s nothing wrong with a hot chocolate–looking tuna loin,” says Gomes. “But, here in America, we want [it] seared on the outside, rosy pink on the inside.”

Gassed tuna is also often imported and less inexpensive than fresh, un-gassed tuna, says Gomes. “So, to be fair and honest,” Gomes acknowledges, “for families on a budget, gassed tuna is one of the best alternatives out there for frozen seafood.”
In the New York Times article cited above, a sushi restaurant owner reported his sales of tuna tripled when he started using gassed tuna. So that’s obviously good for the small business owner, as well as grocery stores. Food waste is a massive epidemic—the US throws out about half of edible seafood. If gassed tuna gets Americans to eat perfectly edible tuna they otherwise might throw out, that’s a step in a good direction.

But it’d be better if we as consumers knew that fresh, non-gassed tuna is supposed to be dark red or maroon—not bright red or watermelon pink, like a majority of the tuna I’ve seen at local poke shops. Ideally, we would look at a piece of bright red/pink tuna and think “Oh, hey there, carbon monoxide.”
The most important things about buying tuna is to trust the source (whether grocery store, fishmonger, or sushi joint). It also should be shiny and somewhat translucent, and not have slime or an off-smell.
Long live maroon tuna.
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
Stake Chophouse & Bar brings contemporary classics and old-school service to the heart of Coronado
Stake Chophouse & Bar isn’t your average steakhouse. Blue Bridge Hospitality’s Coronado outpost is a modern interpretation of a big-city steakhouse nestled in the heart of the small coastal community. The team at Stake has reimagined the whole steakhouse experience. By prioritizing a seasonal farm-to-table sourcing philosophy, a personalized guest experience, and unique service touches, like a formal steak presentation and a bespoke knife selection process, Stake distinguishes itself in a sea of steakhouses.
Exceptional steaks, including Wagyu from Japan, Australia, and the U.S., and fresh seafood flown in daily form the core of Stake’s culinary identity. The menu features a five-course omakase-style steak experience highlighting house favorites, plus an array of cuts, and classic steakhouse staples—think a wedge salad, baked potato, or pasta carbonara—refined for a contemporary palate without losing their traditional appeal. Stake focuses on seasonal sourcing from the region’s best family farms and specialty purveyors, and incorporates intentionally unexpected touches to create something truly unique.
“I challenge our chefs and myself to take it a step further in sourcing,” says Chef Ronnie Schwandt. “It’s important to us to highlight different farms, unique one-off farms—whether it’s cattle, strawberries, a local fisherman or from anywhere in the United States, we’re always trying to find that niche.”
Beyond the menu, Stake emphasizes outstanding service, says Vinny Spatafore, Director of Hospitality Operations. Staff maintains detailed notes, allowing them to remember guests by name, recall previous orders such as a favorite martini (also memorable for the customer since it’s served in an extra tall, distinctly-shaped glass), and celebrate special occasions like birthdays and anniversaries.
“When you have those points of topic that you remember about a guest, they appreciate that,” he says. “Our servers are really good with that—we have a couple servers who have been here since the beginning and they’ll remember somebody from years ago, their name, their kids’ names, where they live. I’m really thankful to have a great front of house staff.”
Award-winning wines, rare whiskeys, special events, and a complementary black car service that provides transportation for guests throughout Coronado add to Stake’s appeal.
Schwandt stresses that Stake offers more than a meal; they aim to give patrons something unforgettable.
“It starts when you walk up the stairs and are greeted by the hostess—that sets the tone for the night. Then you’re greeted by a server, who may know you by name, and can guide you through the menu and curate as they get to know you,” says Schwandt. “Most people leave kind of blown away; they leave feeling like they just had an experience. That’s the goal, right? Whether you’re serving smash burgers or high-end steak, you want somebody to leave thinking, Wow, that was awesome.”
Scripps study shows that some patients may be able to taper their dose and maintain results
While glucagon-like peptide-1 (GLP-1) receptor agents have been used to treat Type 2 diabetes for more than 20 years, their recent emergence as weight-loss wonder drugs marked a new frontier in medicine. But their effectiveness has left some patients wondering what to do once they’ve reached their goal. Stopping the medication could mean regaining some, if not all, of the weight. A Scripps Clinic internal medicine physician recently conducted a small study of whether GLP-1 patients who had reached their goal weight could maintain that weight by taking their regularly prescribed injection every other week instead of weekly. Spoiler alert: 30 of 34 patients did. Read more about the study here and what that may mean as pharmaceutical companies roll out oral GLP-1s.
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