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Three locals describe their work and how it enriches lives in the San Diego community
Since 2008, San Diego Refugee Tutoring has been providing one-on-one tutoring and academic support to refugee students at Ibarra Elementary School in eastern City Heights in an effort to bridge educational and cultural gaps.
TRAINING REQUIRED: A two-hour orientation, with updated training throughout the service period
TIME COMMITMENT: At least one of the two 1.5-hour sessions every week (5–6:30 p.m. Tuesday and Thursday)
WHY SAN DIEGO REFUGEE TUTORING: During her freshman year, my daughter heard about SDRT from a high school teacher. We went to check it out, and since then we haven’t been able to not go. We’re filling the gaps where the schools aren’t able to meet the needs of these individuals. My wife, my 15-year-old son, my daughter (who is now 18), and I have a family we’ve served for the last five years. It’s been a mainstay every Tuesday—we go once a week as a family, and in most cases I also show up on Thursdays. I spent 12 years working with the homeless at St. Vincent de Paul downtown. I’ve also been a teacher.
MY WORST DAY: There was a middle school student whose family was adjusting with how to live in the US, with Section 8 housing. All of the sudden I look up and see him storming out of the room, leaving tutoring, and wanting to go home—angry about being unable to comprehend, colliding with the language, not feeling like he fit in. I saw someone going through this right in front of me and not having control over his own frustration. He was really struggling.
MY BEST DAY: When I started to see that same student come back. Rather than just doing his homework and leaving, he started to see SDRT as a safe place. He’s able to ask us any question or deal with any subject in school, as well as the complicated subjects of family life, junior high, and being a teen in the US.
THE ADDED BONUS: I tutor because I get to learn other languages—or pretend I’m learning them, because I don’t retain much. The kids think that’s pretty funny, that I can’t learn their language and they’re learning mine. Sometimes when the kids are talking, I turn on Google Translate and look up words and try to interject. Sometimes Google Translate isn’t quite correct, because they don’t have all dialects, but the kids like that I’m trying. Why wouldn’t I try, if they have to try? It breaks down barriers. They’re faced with all this stuff, but usually unless we [Americans] are forced to, we don’t learn new things. It’s the least I can do to let them know that I know they struggle.
WHO SHOULD VOLUNTEER HERE: Anyone who’s willing to commit and be patient. We’re always looking for consistent volunteers. Sometimes it’s seasonal—a sorority or company or organization is looking to do X number of hours. But the number of people who serve consistently is a lower percentage. It’s a hard commitment. You see what it’s like to be a refugee in San Diego and you gain an appreciation for a world you never see—City Heights doesn’t have a lot of main attractions. Of course it’s great if individuals speak Swahili or Arabic or Hindi… that would make kids feel more comfortable, but ultimately they are immersed in English when they’re here because that’s what’s lacking at home. And we’re always looking for people who are really good in math, especially advanced levels for the older kids. Any adults with a good educational background are great, because the kids are doing stuff even I don’t know how to do.
The Volunteer Diaries
Formed in 1988, the San Diego Police Crisis Intervention Team organizes civilian volunteers to provide immediate on-scene emotional and logistical support to people affected by a crime, death, or other tragedy.
TRAINING REQUIRED: All volunteer applicants must provide references and undergo a personal interview as well as an FBI background check. The academy training is approximately 100 hours and involves classroom training and testing, a ride-along with the fire department/paramedics and with a police officer, a four-hour training session in the 911 Operations Center, and a full day of field service training. We also receive ongoing training at monthly meetings.
TIME COMMITMENT: A minimum of 20 hours per month, plus monthly meetings. I work a weekly six-hour shift and, in an emergency, I respond when extra help is needed. We are expected to commit to a one-year minimum “on the job.” I’ve been involved since 2015.
WHY CRISIS INTERVENTION: What appealed to me was the opportunity to work directly with people who are in need of emotional and logistical support at the beginning of a personal tragedy. If I can help them not feel alone or overwhelmed and provide resources and guidance, then I’ve made a difference in my community. The calls most often involve the sudden, unexpected death of a loved one, often from natural causes but also from suicides and accidents. Other types of calls include homicide, drowning, or domestic abuse. You never know what you will be walking into. We were taught that “no two calls are alike.”
MY BEST DAY: I have two! Graduation Day from the Academy—it’s a little intimidating, at 61, when you’re getting ready to have the chief of police shake your hand and thank you before you’ve done anything. My other best day: Once I was called at 6 a.m. to a family home where the teenager ran away during the night with cash and a family car. The teen had been under stress in school and with the family. The police were investigating and didn’t want to add to the parents’ distress, so I was called to assist the family, and the mother in particular. After seven hours, word came from an officer that the teen had been located, with her car, in another state, and was fine and ready to come home. I got to leave the scene with hugs and smiles all around.
MY WORST DAY: It involved an industrial accident that was fatal. I joined four other volunteers to go to the company’s scheduling hall. We were assigned to meet with management and to be available to coworkers who knew the deceased and were learning about the tragedy, including the spouse of the deceased. The work at this company was physically grueling and intensive, and the workers were second- and third-generation workers. This group was solid, close-lipped, and not likely to let down their guard in front of coworkers. It took time to break down barriers and often we sat in “shared silence.” Eventually, after sighs and quiet tears they began to ask us questions, and began talking about their loss and feelings of disbelief. We stayed with them for as long as we were allowed. We left unsure whether we’d helped, as is often the case. We also gained knowledge and understanding about the contributions of these workers to our community. We listened to how they view life, their work, and how proud they are to be carrying on where their fathers and grandfathers left off. We benefited, perhaps more than we gave.
WHO SHOULD VOLUNTEER HERE: If you care about how people are treated when experiencing a personal tragedy, you may find satisfaction from this work. If you have empathy and let each interaction stand on its own, without weighing you down emotionally, that is important. It’s also important to use the training and resources we’re provided, and when at the scene, to take your cues from the officer who called you in. It is critical that you have no agenda besides assisting others, one human being to another.
The Volunteer Diaries
Feeding San Diego, established in 2007, is a hunger relief organization focused on healthy food, education, and advocacy, offering food and resources to a network of partners that serve children, families, and seniors each week.
TRAINING REQUIRED: I completed the formal team leader training a few years back and now help to train other team leaders, who range from young adults to retirees.
TIME COMMITMENT: At least eight to 10 hours a week. I have logged in over 700 hours.
WHY FEEDING SAN DIEGO: I was looking for an outlet to bring food donations to and happened upon FSD. I signed up for a volunteer shift in 2012. On the tour, I heard that one in four children in San Diego County faced hunger. [It fell to one in six by 2017.] That shocked me! I plan on staying until the statistic changes to no children—or families, or seniors, or military, or college students…
MY BEST DAY: It’s usually when I’m interacting with volunteers, either in the warehouse or out in the community. I love the passion that comes from people who align with my desire to change hunger in this community.
MY FAVORITE STORY: I helped set up a school pantry at an elementary school in the City Heights area. It was wonderful to see the families pick up their food while picking up their students. Many of the families knew each other. It had a farmers’ market feel that allowed for food choices, and there was plenty of food to go around. That school pantry still exists today.
WHO SHOULD VOLUNTEER HERE: Anyone would love this work! Most opportunities are in the warehouse, packing food. It’s a fun environment, because the team and staff are passionate and helpful. Come join me!
The Volunteer Diaries
PARTNER CONTENT
San Diego Refugee Tutoring
Discover eateries, outings, and shops within this inland North County community
Just south of Lake Hodges near 4S Ranch and Poway, Rancho Bernardo is a suburban community that blends residential neighborhoods with industrial pockets, elevated by a decidedly diverse food scene.
Over 60 years ago, this North County neighborhood was once part of a family ranch. Since that time, big tech companies have taken up residence here, including Amazon, Sony Electronics, Oura Ring, HP, Teradata, and ASML. Rancho Bernardo Inn serves as a community hub, with locals frequently meeting at the hotel’s restaurants, golf course, and spa.
Whether it’s work or a round of golf that brings you to Rancho Bernardo, we’ve taken care of the agenda planning with our guide to the area’s best restaurants, activities, and shops.

Sample ingredients plucked straight from Rancho Bernardo Inn’s onsite garden and served at their signature restaurant Avant. One of the neighborhood’s most upscale dining options, they serve a French-inspired menu with nods to California, including many seafood options. Don’t miss their more casual sister restaurant Veranda for al fresco dining.
17550 Bernardo Oaks Drive
Wood-fired pizzas and handmade pastas are standouts at The Kitchen, Bernardo Winery’s counter-service restaurant specializing in Sicilian flavors. Charcuterie boards and bruschetta make for great starters or snacks while wine tasting.
13330 Paseo Del Verano Norte
Fast-casual and family-owned eatery Bushfire Kitchen recently opened a location in Rancho Bernardo, serving sandwiches, bowls, salads, burgers, protein plates, and housemade empanadas. Bushfire prepares comfort food with healthy ingredients, and offers plenty of vegetarian and vegan options.
11962 Bernardo Plaza Drive, Suite 110
Some might call The Cork & Craft an overachiever. This gastropub has an in-house craft brewery and winery: Abnormal Beer and Wine. The more, the merrier. Their sushi menu is definitely worth exploring, but don’t miss other specialties like garlic noodles, chicken wings, and pork belly.
16990 Via Tazon

You don’t have to leave Rancho Bernardo to get a white tablecloth steakhouse experience. Carvers Steaks & Chops has prime rib (their best seller), filet, ribeye, porterhouse, New York strip, and other cuts, served alongside crab-stuffed mushrooms, wedge salad, French onion soup, potato skins, and other steakhouse specialties.
1940 Bernardo Plaza Drive
This no-frills Burmese restaurant is known for its traditional tea leaf salad that’s topped with sesame and sunflower seeds, garlic chips, peanuts, tomatoes, jalapeños, fried yellow beans, and fermented green tea leaf dressing. Tucked into a nondescript strip mall, Burma Place is a great takeout option when you want to eat garlic noodles, fried rice, chicken curry, and samosas from the comfort of your couch.
16719 Bernardo Center Drive, Suite A
Find authentic Vietnamese cuisine at Phở Ca Dao, including favorites like phở noodle soup, vermicelli noodles, broken rice dishes, and spring rolls. One of eight locations throughout San Diego, this family-owned chain uses robot servers for food delivery.
11808 Rancho Bernardo Road, Suite 100
It’s all about the sauce at fast-casual Mediterranean restaurant The Kebab Shop. Smothering your chicken shawarma, gyro, or falafels in garlic yogurt, cilantro jalapeno, fire chili, and dill yogurt sauce is practically a rite of passage. The hardest part is deciding whether to order a wrap, bowl, or salad.
11980 Bernardo Plaza Drive
Get a taste of South Asian flavors at Casa Lahori, a Pakistani restaurant noted for its grilled meat kabobs. Other best-selling dishes include beef nihari, chicken biryani, and shahi paneer— best enjoyed with naan bread.
11975 Bernardo Plaza Drive
Grill your own meat on the tabletop at Kangnam Korean BBQ, an interactive, all-you-can-eat experience that’s well-suited for large groups. Marinated beef bulgogi, grilled galbi short ribs, and spicy pork are served alongside traditional banchan dishes like kimchi, japchae glass noodles, and flavorful stews. Weekday lunch specials provide a nice discount on these filling meals.
11828 Rancho Bernardo Road, Suite 117–119

Dig in to your favorite curries and kebabs at Curry & More Indian Bistro. Most entrees are served with a choice of two side dishes, including basmati rice, potatoes with cumin, daal, naan, or mixed greens. Help offset the spice with one of their sweet mango or strawberry lassi drinks.
11808 Rancho Bernardo Road, Suite 123
Kai Oliver-Kurtin is a San Diego-based writer who covers travel, dining, events, and culture. Her writing has been published in USA Today, Condé Nast Traveler, Fodor's Travel, Marie Claire, and HuffPost, among others.
We asked, you voted, and food critic Troy Johnson chose his favorites—these are the top food and drink people and places in the city
Some keep lists of favorite books, of quotes, of enemies whose time shall come. At SDM we keep vast, nuanced, hotly debated lists of the best food and drink in the city. Menus are our smut novels. From Michelin stars to mom and pops, our list constantly evolves over hundreds of new bites tried every year. Here’s the 2026 list from food critic Troy Johnson and 129,000-plus votes from our readers, who really, really know their food.
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.
The 24-year-old nonprofit helps teens celebrate the milestone while promoting fashion sustainability
Prom is a rite of passage for high schoolers, but a flashy new dress can cost hundreds of dollars. The Princess Project helps girls cut costs while promoting fashion sustainability. The nonprofit collects new and gently used formal dresses and accessories throughout the year, then when prom season rolls around, launches pop-up boutiques where girls can shop for their dream dress at no cost. The only criteria is they have to be a high school student who’s going to prom.
The Princess Project started in San Francisco in 2002 with a small dress drive. The movement grew exponentially over the years, and expanded to San Diego in 2008. Today, it’s headquartered at Parkway Plaza in El Cajon and has chapters in San Francisco, Silicon Valley, and Sonoma.
“We really want to celebrate teens, make them feel good about themselves, and save them some money because it costs a lot to go to prom. This is one way that we can help alleviate the cost,” says Karen Martin-Spellerberg, corporate board chairman and head of the San Diego chapter. “There’s no financial requirement to come get a dress with us because we are all about everybody being equal and having the same opportunity.”
The experience is more than just picking out a dress, says Martin-Spellerberg. The Princess Project works to create a bubble of inclusiveness and confidence, where all shapes and sizes are celebrated, and all comments are positive.

In the months leading up to prom season, teens can book an hour-long appointment at the Parkway Plaza location to try on dresses and accessories, which they get to keep. Volunteers act as personal shoppers, curating an experience unique to each kid. This year, the Princess Projects also brought dresses to eight library branches throughout San Diego County to reach girls who couldn’t make it to the main event.
Because the Princess Project relies on donations, they often do not receive enough dresses in “fringe sizes” (00-2 and 14 and up), so they hold fundraising events to purchase new dresses in those specific sizes to maintain an inclusive range. Its signature $5 Dress Sale Fundraiser event will take place on May 30-31 at Parkway Plaza, where non-prom dresses (cocktail, casual, business) donated throughout the year are sold for a minimum $5 donation per dress. All proceeds from this fundraiser are used to purchase the understocked sizes.
“We’ve got dress drop off sites throughout San Diego County and people sometimes will donate dresses that are non-prom—sometimes they’re cocktail, casual, summer, business. So, what happens is when we are done with the season, we flip our dress store and we put out all of the non-prom dresses,” says Martin-Spellerberg. “People can come shop and get as many dresses as they want and 100 percent of the proceeds go toward us purchasing dresses in the sizes we don’t have enough of.”
The Princess Project also relies heavily on volunteers, including teen ambassadors, the latter who meet monthly, help organize the store, work outreach tables, and host a fashion show to help spread the word to their fellow students that the dresses are premium-quality and “ready to wear, beautiful and amazing.”
“It’s all about kindness and making kids feel good about themselves,” says Martin-Spellerberg.
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.
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.”
The nonprofit has distributed more than 50 million pounds of food in the last year
The Jacobs & Cushman San Diego Food Bank is the largest hunger-relief organization in San Diego County, serving roughly 400,000 people per month. The nonprofit has a range of programs that help vulnerable San Diegans, including its grocery store–style food pantry and an initiative to provide weekend meals to local students who are at risk for hunger.
The food bank also partners with more than 450 other organizations to expand access to nutritious food. A big part of that effort relies on volunteers. The food bank counts more than 15,000 volunteers among its ranks who sort, pack, and help distribute the millions of pounds that move through its donation centers. Here, volunteer Carol Hunt shares why the Jacobs & Cushman San Diego Food Bank keeps her coming back.
I got involved right after things started opening back up after Covid. I stopped working, and I was just looking for something to fill my days and to give back to the community. I heard about food insecurity and the food bank, and thought, “Let me go check it out and see if I like it.” I was hooked from the first time.
I have been really involved with the Food 4 Kids Backpack Program where we pack individual meals that go home with children in their backpacks on Fridays that give them meals that they can prepare themselves for Saturday and Sunday—breakfast and lunch to bridge the gap. There’s an assembly line, and what I do mainly is I keep the assembly line stocked.
So, we might have eight people running the line. Each person is putting a different thing into a bag, and then we’re putting those bags into boxes and onto pallets that will go to individual schools.
We’re packing for individual schools, and also individual students. Everybody gets the exact same thing that’s planned and purchased through the meal program for the kids. I mainly do that during the school year, and then when that’s not running, then I also work in the pantry. People can come and individually shop, or we prepare to-go bags for people, and sort foods and fruits and vegetables and those kinds of things.
I love that it’s super busy and we work really hard, and then at the end we’re given a total of how many bags we packed. On one of our busiest days we did, like, 1,200 bags. That means we’ve literally affected 1,200 kids in three hours. It’s so satisfying. I worked in healthcare for 30 years, so I really missed being with people. And here you just meet people from all different walks of life. You’ve got a unique mix of people that you wouldn’t necessarily come in contact with—which, you know, that’s what makes the world go around.
It’s sad to see how many people have food insecurity. And when we’re sorting food, the food waste—things that have gotten spoiled before you’re able to get them packaged and out to people.
I don’t know that I have a singular event, but there are some days I leave thinking that it was just so great. You’ve met somebody that you just really jive with or with some groups of people, the flow is just so great and the energy’s really fun.
I feel like more people should volunteer because you benefit so much when you do something that affects other people. It’s almost selfish to do this—you receive so much out of it. When you’re in a room of other volunteers and you’re able to pack 1,200 meals for someone—you wouldn’t be able to do that if you had to pay somebody. It’s just really inspiring, and it’s very enjoyable. Even if you can do it once a year, or if you can do it twice a week, I would really encourage people to get out there and try it and find the thing that they enjoy. Come and meet some new people and do some good work.
*Responses edited for length and clarity.
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.
Here’s where to celebrate, connect, give back, and make a difference this month
St. Germaine Children’s Charity will host its annual grant awards dinner at the Museum of Contemporary Art San Diego. The grant funds that will be donated to local agencies that work to end child abuse were raised at various St. Germaine Children’s Charity fundraisers and events throughout the year.
Help San Diego seniors age gracefully at Senior Prom: Forever Young, a fundraiser for Meals on Wheels San Diego County. The retro school dance-themed gala at the Kona Kai San Diego Resort will help the nonprofit continue to deliver daily nutritious meals and friendly visits to local seniors.
San Diego nonprofit GenerateHope and international charity Freedom Challenge will host a 45-mile, three-day walk from Oceanside to Coronado to help combat human trafficking. Funds raised will go toward Freedom Challenge’s work around the world and GenerateHope’s local programs that serve survivors of sex trafficking.
Roughly 300 guests will gather at a private residence in Solana Beach for bites prepared by San Diego’s top sustainable chefs, along with fine wine, craft beer, and small batch mezcal and tequila to support coastal conservation in the U.S. and Mexico. Funds raised at Wildcoast’s Baja Bash will help expand its programs in 2026 and beyond.
Local law enforcement, first responders, and military personnel will face off in a boxing match aboard the USS Midway Museum to raise money for the Community Youth Athletic Center. Now in its 21st year, the Battle of the Badges supports CYAC’s boxing programs for underprivileged youth.
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.
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.
For more nutrition, wellness, and healthy living tips, sign up for the San Diego Health newsletter here.