San Diego Zoo Vintage Photography History

Behind the picturesque scenery of San Diego lies a surprising hotbed of inventors and the iconic products they brought to the world.Maybe it’s our unique blend of border culture and perfect weather that fueled the creative minds behind so many innovative brands. Among SD’s most enduring exports? Every dad’s best friend, a couple of very famous doctors, and whiskey with a splash of peanut butter. We’ll take a double shot of that last one to sip while we read about some of the best things created right here at home.

Dr. Suess Vintage Photography History San Diego

Dr. Seuss: 1904–1991

Theodor Seuss Geisel, better known as Dr. Seuss, wrote, illustrated, and published more than 60 books (and a few SDM covers!). Already a popular writer and illustrator for grown-ups, Geisel was inspired by a ship’s engine to pen his first children’s book, And to Think That I Saw It on Mulberry Street (1937). His literature for little ones eventually took off like wildfire, selling more than 600 million copies during his lifetime alone. Geisel and his wife moved to La Jolla in 1948, where he lived until his death in 1991. The views from Geisel’s La Jolla home office were the backdrop to such legendary titles as The Cat in the Hat and The Lorax.

San Diego Zoo Vintage Photography History Center

Courtesy of the San Diego History Center

San Diego Zoo: 1916

In the heart of Balboa Park sits the most-visited zoo in America. Previously called the Zoological Society of San Diego, the San Diego Zoo was founded in 1916 by Dr. Harry Wegeforth, who decided SD needed its own menagerie after hearing a lion roar at the 1915 Panama-California Exposition. The conservation-focused institution is now home to more than 4,000 animals—including a few made of bronze. Rex, the lion that inspired Wegeforth, was commemorated with a 27-foot statue in front of the zoo in 2018.

Dr. Emanual Bronner San Diego Company Vintage Photograph

Courtesy of Dr. Bronner’s

Dr. Bronner’s Magic Soaps: 1948

Entrepreneur Emanuel Heilbronner was born into a prestigious family of German-Jewish soap makers. Heilbronner emigrated from Germany to the United States in 1929, bringing his vast knowledge of soaps and chemistry with him. Trying to make it in US markets in the midst of World War II, Heilbronner dropped Heil from his moniker and adopted “Dr.” as more of a nickname than an academic title. Thus, the Dr. Bronner’s we know and love today was born. Now based in Vista, Dr. Bronner’s is still family owned and operated five generations later, crafting organic and fair-trade soaps with dizzyingly verbose labels.

WD-40 Spray San Diego

WD-40: 1953

Where would DIYing dads be without their trusty can of primary-colored WD-40? Created in a San Diego lab in 1953, WD-40 was originally designed to serve as rust prevention for the outer skins of Cold War–era Atlas missiles. The water displacement formula was perfected on the 40th attempt, hence the number in the name. Once used to lube up ballistic weapons, the product now fights squeaky door hinges in more than 176 countries worldwide.

Jack in the Box Original Drive Thru San Diego

Jack In The Box: 1951

Yet another reason to love San Diego: It’s the birthplace of every, ahem, plant medicine partaker’s favorite spot for 3 a.m. egg rolls, tacos, and burgers. Robert O. Peterson launched the fast-food brand in 1951 on El Cajon Boulevard, headquartering it in San Diego, which currently boasts 37 of Jack in the Box’s 2,200-plus locations, all renowned for their round-the-clock munchies, cheap prices, and clown-headed mascot clad in business wear.

Upco Petco History San Diego

Petco: 1965

The outpost where you picked out your first hamster began as a mail-order veterinary supply company, then known as Upco. Local transplant Walter Evans began shipping out equipment from San Diego County in 1965 and opened his first retail spot in La Mesa 12 years later, adding pet food and other products to his stock. In 2003, the company contributed $60 million for the right to name a certain downtown baseball stadium.

Jazzercise Vintage Photography History San Diego

Jazzercise: 1969

Neon leotards, leg-warmers, tights, toned arms—it’s the look that launched a thousand ’80s-party costumes. In 1969, dance teacher Judi Sheppard Missett aimed to combat high student dropout rates with a class combining performance and exercise. Now based in Carlsbad, Jazzercise reached its peak in the 1980s, but more than 8,000 franchise studios still offer heartrate-boosting classes worldwide.

San Diego Comic-Con Convention 1998 SDCC

San Diego Comic-Con International: 1970

Every year, more than 100,000 comic-book and pop-culture aficionados flock to the San Diego Convention Center to meet fellow enthusiasts; see panels featuring creators, artists, and actors; and explore the vast exhibit halls. In 1970, science-fiction devotee Sheldon Dorf recruited a few friends to help put on the first Comic-Con in downtown San Diego, drawing 300 fans. 50-ish years later, Comic-Con has grown into the globe’s largest gathering of cosplayers and comic geeks.

Taylor Guitars Factory Santee Vintage Photography History

Taylor Guitars: 1974

Even if you don’t know Taylor Guitars, you know the folks who use ’em—do the names George Strait, Jason Mraz, and Taylor Swift ring a bell? In the early ’70s, company founders Bob Taylor and Kurt Listug met working at a guitar shop in San Diego. At ages 19 and 21, respectively, the instrument-loving pair partnered and bought the shop, turning it into the industry-leading guitar manufacturer it is today.

Skrewball Whiskey San Diego

Skrewball Whiskey: 2018

The peanut butter whiskey shot is an Ocean Beach staple, and thanks to creators Steven and Brittany Yeng, it’s gone national via Skrewball Whiskey, (which was recently purchased by global brand Pernod). When Steven immigrated as a Cambodian refugee to San Diego at the age of seven, he became enthralled with peanut butter, a flavor he hadn’t had before, and quickly equated it to his personal taste of freedom. Flash-forward many years, and Steven and his wife Brittany have bottled the key component of their best-selling cocktail, making million-dollar waves in the liquor space.
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Ballast Point Beer Cheese

Credit: James Tran

This past summer, Ballast Point Brewing appointed chef Tommy Dimella as its culinary director overseeing all of the brewer’s kitchen operations. Since taking the reins, Dimella has crafted a globally inspired menu paired with pub favorites to complement the flavor profiles of the brand’s beers.

On his menus, guests can find everything from whipped goat cheese to 12-hour smoked pork shoulder, buttermilk fried chicken sandwiches, and a patron favorite: Sculpin beer cheese sauce. Developed in conjunction with Ballast’s flagship West Coast IPA and expert brewers, the sauce is served alongside pretzel breadsticks in their Little Italy and Miramar tasting rooms.

“It’s so satisfying to make,” says Dimella. “Melted smooth and creamy cheese is always fun to play with. The technique of making this sauce goes back to a classic French Mornay sauce.”

One of five foundational French mother sauces, French Mornay sauce is a variation on béchamel sauce and includes flour as a base, butter, milk, eggs, freshly grated parmesan and gruyere to produce a creamy, white sauce.

Creamy and refined, Dimella’s beer cheese sauce is incredibly versatile and decadent. “This sauce can be used in a variety of dishes, especially for a grown-up version of mac-n-cheese,” says Dimella.

To make chef Tommy Dimella’s Sculpin beer cheese sauce at home, follow the steps below:

Sculpin Beer Cheese sauce

Ingredients 

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 cup Ballast Point Sculpin IPA
• 1 1/2 cups half & half
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• Scant 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup shredded Cheddar cheese

Instructions

1). Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the flour is completely absorbed. Continue cooking, whisking constantly, for 1 minute.

2). While whisking constantly, slowly pour in the beer and half & half. Whisk in the mustard, Worcestershire sauce, garlic powder, salt, and cayenne pepper. Bring the mixture to a boil, whisking constantly, then reduce to a simmer and continue cooking, whisking frequently, until thickened enough to coat the back of a spoon, about 3 minutes.

3). With the heat on low, add the cheeses a handful at a time, whisking between each addition, until the cheese is fully melted before adding more. Taste and adjust seasoning, if necessary. Transfer the dip to a serving bowl and sprinkle with fresh chives, if using. Serve immediately.

The post SD’s Top Chef Recipes: Creamy Sculpin Beer Cheese appeared first on San Diego Magazine.

California English bar

Set to open early 2023, celebrity chef Richard Blais has partnered with Longfellow Real Estate Partners to bring a unique combination of English gastronomy and local California ingredients to the Sorrento Mesa district. “[California English will be] a cuisine inspired by my personal family history, the UK, and its influences, told with our local California accent,” says Blais.

California English will be the first restaurant of the Longfellow x Blais partnership, with plans to open another the next year at Longfellow’s development Bioterra. “I’m hitting that point in my career and life where I’m creating the things I’ve always wanted and that’s thanks to great partners and a community that’s been incredibly supportive since my arrival in San Diego just around 10 years ago,” says Blais.

California English outside

The 6,000-square-foot restaurant plans to seamlessly intertwine work and play, creating a perfect spot for date night or a business meeting with their all-day menu which will include “everything from tikka masala to spaghetti bolognese and of course fish and chips,” says Blais. “I’ve had the idea for it occupying many pages of moleskin for 20 years.” Following a many-months-long residency in London, Blais was able to refine, update, and solidify his vision of marrying the two cultures.

“Our team is thrilled to welcome Chef Richard Blais and his newest restaurant, California English, to Longfellow’s campus next year,” said Nick Frasco, chief investment officer west & managing director at Longfellow Real Estate Partners in a release. “Developments like Biovista and Bioterra thrive on the forward-thinking live-work-play campus model, and the partnership between Longfellow and Mr. Blais will not only enhance these campuses, but the entire community with these world-class dining options. California English is a testament to Longfellow’s continued investment in the region.”

California English restaurant

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Goff Family Pumpkin Patch

Courtesy @gofffamilypumpkinpatch Instagram

Family Friendly

Through October 31

Goff Family Pumpkin Patch at Liberty Station

Stop by the annual pop-up Goff Family Pumpkin Patch in Liberty Station. Not only does the patch feature tons of pumpkins, there are also movie nights, story times, and costume contests. It’s perfect for the whole family with a Tap Truck on-site with beer and wine. Daily from 9 a.m.

October 25

Halloween Trivia Night at Liberty Public Market

Liberty Public Market invites you to come test your Halloween knowledge at Halloween Trivia Night, 6 p.m. to 9 p.m. Plus, all throughout October you can play “How Many Bottle Caps?” at Bottlecraft for a chance to win a $100 Liberty Public Market gift card.

October 26

PAWloween Party at Mavericks Beach Club

Bring your fluffy friends to Mavericks Beach Club for the PAWloween Party! Stop by for a doggy costume contest, treats and toys, and a specialized Mutt Menu where pups can enjoy food safe for fido. 5 p.m. to 10 p.m.

October 28

Little Italy’s Trick-or-Treat on India St.

Little ghosts and ghouls of all ages are invited to dress up and trick-or-treat throughout Little Italy. A map of all participating businesses will be available to grab at the Piazza della Famiglia which will be decked out in Halloween themed decor and photo ops perfect for the family. Chris Gomez, District Manager of the Little Italy Association, says, “This is one of our favorite neighborhood traditions… there’s nothing quite like seeing the neighborhood come to life with everyone’s costumes and the sugar rush from the candy!” 5:30 p.m. to 7:30 p.m. starting in the Piazza della Famiglia.

October 29th

Dia de Muertos Celebration at Westfield Plaza Bonita

Bring the whole family to celebrate Dia de Muertos at Westfield Plaza Bonita. Families and children of all ages can enjoy the traditional celebrations including Mariachi Band performances, Folkloirco dancers, Aztec dancers, meet and greets with Pixar’s Coco characters and more. 1 p.m. to 5 p.m.

October 29-30

La Mesa’s Smokey & The Brisket Kids Eat Free

Smokey & The Brisket is inviting families to celebrate Halloween with a scary good deal. On Saturday and Sunday the 29th and 30th, the bbq spot will be offering a Kids Eat Free meal for lunch or dinner with the purchase of one adult meal.

October 30

Corvette Diner’s Annual Halloween Costume Party

Come dressed in your spookiest, silliest, or cutest costume to the Annual Corvette Diner Costume Party. Bring the whole family for all day festivities and check out the limited edition menu item, the Witch’s Brew Milkshake which features candy eyeballs and gummy worms. Yuck and yum.

October 30

TREATport Village

Dress the whole family up for TREATport Village and grab a complimentary tote bag to carry your candy throughout Seaport Village where over 30 on-site retailers will be participating in this year’s event. Stop by Seaport Fudge Factory’s Halloween Town Costume Party where you can vote for your favorite costume and get the chance to win cash prizes and enjoy live entertainment. 12 p.m. to 5 p.m.

October 31

Haunted Tapper’s Mini Golf

This Halloween season Tapper’s Mini Golf is hosting a “Haunted Tappers” takeover: 9-holes of spooky, family friendly fun! Haunted Tappers is open 7 days a week with no reservations required. Adult guests 21+ can enjoy a $20 ticket that comes with one round of putt-putt and one housemade fall sangria.

Adults Only

Moniker General

Courtesy Moniker General

October 28

EMO Halloween Party at The Holding Company

Ocean Beach’s The Holding Company is hosting a free EMO Halloween Party with performances from Sang The Sorrow, Blazin Jane, and Lust for Life. Stop by before the show to enjoy The Holding Company’s award winning cocktails, Asian fusion menu, and sunset views on the rooftop. 5 p.m.

October 28-30

Side Bar’s Halloween Lover’s Paradise

Gaslamp nightclub Side Bar will be transformed into a creepy and mysterious Halloween Lover’s Paradise. The hair-raising decor will be paired with creepy cocktails like the Chai Me and the Pumpkin Pie Spice Latte. Enjoy your drink while listening to DJ sets by Nvious, Crooked, DJ Crespo and more.

October 29

Estancia La Jolla Hotel and Spa’s Mad Hatter’s Mischief Tea Soiree

Guests 21+ can enjoy this year’s most high fashion haunt at the Mad Hatter’s Mischief Tea Soiree. Estancia’s grounds will be turned into a twisted tea party complete with Alice in Wonderland-inspired food, specialty cocktails, extravagant decor, and live entertainment. Expect giveaways, photo booths, costume contests and more. 7 p.m. Get tickets here.

October 29

Horror Story: Halloween Party at Mavericks Beach Club

Mavericks Beach Club will be celebrating spooky season with a twist on the hit show American Horror Story. Each bar in Mavericks will be themed like the different seasons of AHS. Come ready for DJs, drink specials, contortionists, acrobats and more entertainment.

October 30

‘Hocus Pocus’ Movie Night at Stone Brewing

Stone Brewing at Liberty Station is hosting a free outdoor screening of cult classic ‘Hocus Pocus.’ Bring your lawn chairs and blankets and enjoy movie night with a beer from Stone Brewing. Movie begins at sunset.

Boo-zy Cocktails at Moniker General

The Bar at Moniker General has just released their seasonal drink menu full of cozy cocktails. The menu includes drinks like Pumpkin π, a bourbon based drink with housemade apple syrup, pumpkin syrup, brown sugar and pumpkin spice cold foam. The Moniker x Julian Housemade Hard Cider is also not to be missed with Western Sons Vodka, Julian apple cider, housemade apple syrup, ginger syrup and spiced Apple Bitters. Go check out the full menu at the Bar at Moniker General.

The post 15 Ways to Celebrate Halloween in San Diego appeared first on San Diego Magazine.

Anthony wells recipe

Courtesy of Juniper & Ivy

Anthony Wells has often been called a “chef’s chef.” The Juniper and Ivy executive chef has made a name for himself in the city simply by cooking the best fare without pretense.

Featuring a rotating seasonal menu, chef Well’s recipes often showcase his innovative take on Southern California cuisine while focusing on sustainably and hyper-seasonal, high-quality product from local purveyors.

He’s most known, though, for creating foods that feel comforting and nostalgic, which may be why his biscuit with smoked butter recipe has become a guest favorite. Though the dish has been around since the restaurant’s inception in 2014, it’s gone through a few adaptions over the years.

Now, chef Wells smokes the cream, salt, and butter to offer a more subtle smoky flavor. “It’s an easy recipe to make, a one-pot-wonder kind of dish that is a crowd pleaser,” he shares. “It makes you happy when you eat it.”

With the evenings cooling down and the holidays near, this is a cozy dish that will likely be a go-to in the coming months. To make chef Well’s biscuit with smoked butter recipe, follow the instructions below:

Biscuit with Smoked Butter

Biscuit Ingredients:

4 1/2 cups self rising flour (Chef likes Lily brand)

1/2 cup sugar

1/2 cup Crisco Shortening

1 tsp salt

2 cups buttermilk

1 1/2 cups heavy cream

Instructions:

1). Mix everything gently by hand in a large mixing bowl until a thick batter is formed.

2). Do not overwork, and do not fear that there will be some clumps in the batter.

3). Grease up 4 inch muffin tins and fill batter 4/5 of the way up.

4). Bake at 350 degrees for 20 minutes.

Smoked Butter Ingredients:* 

Allow 1/2 cup butter to soften, then mix in 1 tsp flaky smoked salt.

Instructions:

When the biscuits are slightly cool, place a dollop of smoked butter on top right before serving.

*This is a shortcut to the way chef Wells makes his at Juniper & Ivy

Have breaking-news, exciting scoops, or great stories about San Diego’s food scene? Send your pitches to [email protected].

The post SD’s Top Chef Recipes: Chef Anthony Wells’ Biscuit with Smoked Butter appeared first on San Diego Magazine.

KEX kale salad

Courtesy of Kettner Exchange

Executive chef Brian Redzikowski of Kettner Exchange (KEX) in Little Italy is the master of a fast and yummy crowd pleaser. The KEX kale salad is just that.

“Back when I was at the Thompson Hotel, we needed a simple salad that was a crowd pleaser. My brother was killing it with a kale salad in Boulder,” says chef Brian. “We decided to give it a shot. We had some different ingredients around the kitchen that we put together… All the components came together, and we’ve been using it at the restaurants ever since.”

Prior to KEX, chef Brian’s path to San Diego began with attending the Culinary Institute of America and roles in some of the nation’s top kitchens such as Nobu Aspen, Le Cirque in NYC and Joël Robuchon, the only three-Michelin-star rated restaurant in Las Vegas.

On top of a stacked resume, chef Brian was also on Iron Chef Showdown. All that to say, you should probably give his salad recipe a shot.

The dynamic combination of fuji apples, almonds, golden raisins, Parmigiano-Reggiano, and a lemon pepper vinaigrette atop a bed of earthy kale makes for just the right combination of salty and sweet. With an only half hour prep time, it’s a quick and easy recipe that you can whip up anytime.

To make chef Brian Redzikowski’s KEX kale salad, follow the instructions below:

KEX Kale Salad 

Servings: 3 ea

Cooking / Prepping Time: 30 min

Salad Ingredients:

1ea bunch green kale stems removed, thinly sliced

1ea bunch purple kale stems removed, thinly sliced

1ea Fiji Apple

1/4 cup toasted almonds

1/4 cup golden raisins

1/4 cup parmesan cheese, freshly grated

Dressing Ingredients:

10-12 ea lemons, segmented squeezed and seeds removed. (You will need 2 cups of lemon)

1 oz salt

1T whole black peppercorns

5 oz sugar

50 oz grape seed oil

5 oz olive oil

Instructions:

1). Blend all dressing ingredients together using a Vita Prep or high power blender, puree until smooth.

2). Assemble, season kale with salt.

3). Slice the apple thin.

4). Add parmesan, sprinkle almonds and raisins. Toss all together

5). Add dressing to your liking.

6). Plate and enjoy!

The post SD’s Top Chef Recipes: Chef Brian Redzikowski’s Kale Salad appeared first on San Diego Magazine.

philip esteban

Credit: Nathan Concepcion

Chef Phillip Esteban of White Rice and the newly opened White Rice Bodega has perfected one of his favorite Filipino dishes: sisig. Of course, as he is known to do, he put his own spin on the traditional dish and made a vegan-friendly version that is now sold at his restaurant.

Having opened White Rice Bodega this year, chef Esteban’s dream was to share his love of Filipino cuisine with locals and make it available to a wider audience. Ask anyone who’s dined at his original Liberty Station output about his cuisine, and you’ll likely hear high praise for his flavorful dishes.

When we asked chef Esteban for a recipe to send to our readers, his vegan sisig was first in line, no doubt because it is already a guest favorite.

The first written record of sisig dates back to the 1700s, however, it likely goes back much earlier. Originating from the Pampanga region in Luzon, this traditional Filipino dish is made from a pig’s face, belly and chicken liver, all of which get chopped into small pieces and fried.

So, making a vegan sisig takes some mastery in the kitchen. “The importance of creating a vegan version was to find the right textures to resemble the original version,” says Esteban. “We marinate the tofu and wood ear mushrooms in the same vinegar, citrus and soy marinade. We pan fry the tofu to mimic crispy and juicy pork, and the wood ear mushrooms give a great bite to the dish.”

He calls it the “perfect bite,” one that is light and filling and smothered in flavor. To make chef Esteban’s recipe, follow the instructions below and enjoy a unique twist on this Filipino staple.

vegan sisiq, white rice

Courtesy of White Rice

Tofu and Mushroom Vegan Sisig

Ingredients 

1 lb dry wood ear mushroom

1.5 lb firm tofu cubes

.25 ea finely chopped onion

1 tbsp grated ginger

2 ea chili pepper finely chopped

1/8 c calamansi juice

1 tbsp chili flakes or TT

Pinch black pepper powder

Pinch garlic powder

.25 cup vegan soy sauce

2 tbsp vegetable oil

Salt TT

Instructions

1). Wash the wood ear mushroom and soak in hot water for at least 10 minutes. After 10 minutes, discard the water and finely chop the mushrooms.

2). Apply some oil and salt to the tofu cubes and bake in a preheated oven at 180 degrees Celsius for about 40 minutes or till they turn light brown.

3). With the help of a knife or a pair of tongs, char the tofu cubes over direct flames. To get the best smoky flavor make sure they turn black at a few corners. Finely chop the charred tofu cubes.

4). Heat some vegan butter/ oil in a pan and add grated ginger to it. Saute for a few minutes and then add chopped mushrooms. Stir fry the mushrooms for around 8-10 minutes.

5). Add the chopped tofu and chili pepper. Stir fry for about a minute.

6). In a bowl mix vegan soy sauce, calamansi juice, salt, chili flakes, pepper, garlic powder. Add this mixture to the pan, mix and cook for about 1-2 minutes before switching off the gas.

The post SD’s Top Chef Recipes: Chef Phillip Esteban’s Vegan Sisig appeared first on San Diego Magazine.

Sun Room Live

Courtesy of Sun Room

In summer 2021, a human pile of sunburns and cutoff denim filled the yard of an infamous house in Ocean Beach—a house loved by nearby Point Loma Nazarene University (PLNU) students and not-so-loved by neighbors. The swarm of 20-somethings was so tightly packed they looked like one unit, swaying to the twangy melodies and stomping rhythms of Sun Room—a foursome of home-grown blonde-mopped surf rockers. Everyone could sense it: the band was special.

Louis Tomlinson soon picked up on the same vibe. After discovering them on a playlist, the former One Direction band member summoned them from their life of noise disturbances to his world tour. “It was one of those moments where it was a little bit too crazy to wrap your head around,” says vocalist and guitarist Luke Asgian of the first time they walked on stage at a sold-out arena. “Luckily, I could only see like the first four rows because of the lights.”

But back to the house, where the members of Sun Room—Asgian, Gibson (Gibby) Anderson on drums, Max Pinamonti on bass, and Ashton Minnich on guitar—live. For almost 10 years, PLNU students have handed the residence off like an heirloom, and it’s become an off-campus clubhouse of sorts for creative students. Seeing a Sun Room house show quickly became a summer staple for pandemic- frustrated college kids.

Sun Room huddle

Courtesy of Sun Room

Asgian formed Sun Room in the summer of 2020 after being in many admittedly bad high school garage bands and independently recording music for years. Their fun, front-porch project turned serious when one of their songs blew up on TikTok, then “Crashed My Bike” was featured in the second season of the hit Netflix show Outer Banks. Sun Room’s members, all in their late teens and early 20s, hail from various beach towns across the Southern California coast, so the surf rock came honestly. Asgian’s vision for the band was simple: bring Southern California’s signature sound to a wider audience.

“[I wanted to] take the sound we all grew up with and loved, the sound that all the kids in beach cities play, and present it in a way where everyone can enjoy it [regardless of] what part of the country or even the world you are from,” he says.

They pulled that off somewhere in northern Europe.

Sun Room roof

Courtesy of Sun Room

“I had this full circle moment where we are playing these songs about summer in San Diego in the middle of France or Norway,” he recalls. “That’s all I’ve ever wanted to do with Sun Room, and now we get to do it.”

It’s been go, go, go for the band. Now they’re taking full advantage of being back home. Asgian says this summer is about working on new music, recharging, and enjoying what San Diego has to offer before they head off on their first headlining North American tour this fall.

“It’s a really cool little time in life where we’re just hanging with our friends and trying to surf everyday and work on a ton of new music,” Asgian says, embodying the dream. “The two best feelings in the world are leaving home and getting to come back home.”

The post Sounds Like Summer appeared first on San Diego Magazine.

Music, mountains and weed delivery—the recipe for any good music fest

Same Same But Different

The Same Same But Different Festival (SSBD) is returning for its fourth year, adding 20 new additional artists to its already stacked lineup. The art-and-diverse-genre-music festival returns to the beaches of Lake Perris Sept. 8th-11th.

“We chose Lake Perris State Park because it’s truly a hidden gem,” says Brad Sweet, the festival’s co-founder and CEO. “Everywhere you look, there are stunning views of the lake, mountains and trees.”

Though staying true to its former location, organizers sought out a new area this year within the same park. But don’t worry, guests can expect the same scenic views as well as plenty of grassy areas, electric car camping, park-maintained bathrooms with hot showers, and RV parking hookups.

And of course, this year’s event wouldn’t be complete without floatopia. Each day of the festival, the Coconut Club becomes a waterfront stage where attendees grab an adult beverage cool off in the water, and listen to their favorite musicians all day long. There’s also the signature Funky Floatie Competition which encourages festival goers to create the most unique floatie to win a ticket to next year’s event.

Headlining this year will be Tipper, Vulfpeck, Chromeo and GRiZ while 60+ artists will perform across four stages throughout the weekend. But, choosing which acts made the cut this year, was more than just choosing the top bands of the moment—it was in itself, a love letter to the city.

“The majority of the core festival team are from San Diego,” says Peter Eichar, the festival’s co-founder and director. “We go out in San Diego, we play music in clubs in San Diego, and we see shows in San Diego. This festival has more of San Diego in it than any other city, and might play host to more local San Diego talent than any major music festival in California,” shares Eichar.

In addition to the performances, attendees can get their creative juices flowing with workshops led by yoga, breathwork, meditation, reiki, dance, and art experts. Or enjoy the new CannaBass Oasis, a waterfront hangout spot for cannabis aficionados, where guests can order a range of cannabis products for delivery within the festival grounds.

And, in case you’re worried about the fest’s environmental impact, Sweet shares that they’re trying to work toward being a negative carbon footprint organization. Currently, for every ticket purchased, SSBD plants groups of trees to help restore and enhance ecosystems. Last year, SSBD planted more than 18,000 trees and this year, they hope to go even bigger with a goal of more than 40,000.

During the fest, guests can also purchase upcycled and locally crafted handmade goods a the Vendor Village. Vegan, vegetarian and raw food options will also be available and of course,  compostable and recyclable silverware, cups and plates will be on hand. “SSBD was named the ‘Best Emerging Festival’ of 2020 by USA Today, and we continue to build off of that momentum.” Eichar says. “The 2022 lineup will be the largest in the festival’s history.”

The post Same Same But Different: A Nod to SD’s Music Scene appeared first on San Diego Magazine.