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Riding Amtrak up and down California searching for much more than just adventure
Flying makes me feel powerless. So in 2019, I stopped and started taking trains—mainly Amtrak. On these trains, I carry a sense of rootlessness that’s invaded me since I became estranged from my mother nine years ago. And on trains, I’ve learned I’m not alone. This waywardness runs through many frequent train travelers.
Traveling often and for long periods of time, it sometimes feels like I have no home. Often when visiting a new place, I think, ‘Maybe, if I relocated, this could be home.’ I had left Chicago, the place I moved to call home, where my partner and friends were, feeling antsy.
Finding myself in California—as wonderers and wanderers often do—riding the rails, I was once again fantasizing about starting over. I decided to attempt traveling through the state solely by Amtrak and other public transit, even though I was unsure how feasible that would be.
LA’s Union Station, alive with train people who “often bare the grimy intimacies of their lives to fellow passengers.”
After 42 hours on the Southwest Chief from Chicago to Los Angeles, I stepped off the train and into an aggressive heatwave. Despite it being 100 degrees, my friend and I went to a dive bar in the small beach town of Playa del Rey, where I met a man who shared with me that he’d lost his own mother years prior.
He’d been grieving—and trying to capture a sense of home—ever since. My people. My mother was alive, but I related to him. These questions of family, home, and grief set the tone for my entire journey.
There is perhaps no mode of American transportation more fit to understand the interior lives of others than train travel, where the opportunities for eavesdropping and meaningful conversation are near endless. In LA’s Union Station, I overheard a woman with sextuplets and a set of twins quoting Bible verses and loudly telling her husband all the reasons she’d decided to file for divorce.
A man told me he was an expert on alternative modes of transportation, having once taken his bike from San Francisco to Denver at age 13. Train people often bare the grimy intimacies of their lives to fellow passengers. Other times, they’re audacious, glamorous liars. Being lied to like that is its own form of intimacy.
I headed south to San Diego on the Pacific Surfliner, the scent of saltwater permeating the train alongside ocean cliffs. The Surfliner is Amtrak’s most beautiful and elegant route, with complimentary snacks and rosé in business class. But its breathtaking proximity to the ocean is also its downfall. This is where I hit my first snag of the journey. A section of track recently fell into the ocean due to erosion, obliterating service and stranding countless train folk. Another win for car culture.
The author, authoring, while enroute.
In San Diego, I was too hot during the August heatwave to do anything but sit in the cabana at Town and Country and strategize potential story angles with my editor. The missed calls from my partner in Chicago told me it might be a love story, although I wasn’t sure of the ending.
My stay down south was brief, and sooner rather than later it was time to get back on the train. I walked from The Guild Hotel, where I was staying, to downtown’s Santa Fe train station. Back on the Pacific Surfliner heading straight to Santa Barbara, we traveled over bluffs and beach ridges. It felt like I was trusting the waves to carry me instead of track.
In Santa Barbara, I met a new friend, Magan Kunin, owner of Kunin Wines and the Valley Project. We sat outside drinking a grenache wine named after her daughter Phoebe, talking about how she ended up in Santa Barbara. Magan had lived in Chicago most of her life—I’d only been there a year, and already I was thinking of giving up—but her late husband Seth urged her to consider moving here and start a winery.
“Sensible people don’t move to Santa Barbara,” Magan told Seth at the time. It was the same thing my partner was telling me.
Back on the rails to San Luis Obispo, I brought smoked salmon and three bottles of wine Magan had sent with me to ease the rest of my journey. Amtrak’s complimentary rosé was a great perk, but the Valley Project’s rosé was infinitely better.
Santa Barbara is only a train ride away.
At Ebony SLO, an Ethiopian restaurant, owner Feben Teffera is one of the best-dressed and most chic women I’ve ever met in my life. Teffera and I sat outside on the patio and talked for more than an hour about how we both chafed under the expectations of womanhood.
To that point, I confessed to her that I was considering not going back to Chicago, that I was disappearing more into California by the day, torn between being single and rootless or making my own family with the man I loved. My avoidance couldn’t be helped, but neither could my desire for home.
I decided to wash off my ambivalence by taking a surf lesson in Pismo Beach, which felt right after days of staring at the waves from my perch on the train.
I fell off my board constantly, snot and saltwater pouring down my face. My instinct was to give up, but I was also possessed by a manic urge to prove I wasn’t a quitter. This would be a turning point in my life, I decided, the day I’d transmogrify into a person who finished things. A person who stayed. Then I fell again. The board slammed into my head, pushing me beneath the waves.
After washing the sand out of my hair, I saw a Washington Post article about an impending railway worker strike. The majority of the railways aren’t owned or operated by Amtrak but by companies like Norfolk Southern, Berkshire Hathaway subsidiary BNSF, CSX, and Union Pacific, where workers weren’t even able to get time off for doctors appointments.
Unreservedly, I supported the strikes. But since Amtrak is beholden to the railway companies, a long strike could keep me from traveling for some time. I felt relieved. If the trains stopped running, so could I.
Ethiopian eats at Ebony in San Luis Obispo.
Back on the train, I headed to San Francisco on the Coast Starlight, where the train car vanished into California’s golden hills instead of gliding along the ocean. Now in coach, where the bathrooms are dirtier, the wine isn’t free, and the passengers are more diverse in every way.
Trains serve people in a way that other modes of transportation don’t. Airfare is expensive. Cars and insurance are expensive. Busses, claustrophobic. Nothing covers distance as comfortably and economically as a train. Everyone deserves this, and those railway workers keep it all moving.
On the Coast Starlight, I met, as I often do on trains, a woman who was recently released from prison, heading home. Like many of the formerly incarcerated people, the prison held onto her ID, so a plane wasn’t possible. Her husband was still incarcerated, and she said she planned on taking the train to pick him up when he was eventually released.
In San Francisco, public transit took me to the Mission. I could hear preachers moaning, shouting, and humming in Spanish as they urged their congregants to accept the Lord. I came across the Senegalese dancehall restaurant Bissap Baobab. People filled the dance floor as I housed African tacos and mustardy chicken yassa with caramelized onions, fresh tamarind, and hibiscus juice. I could live here.
Public transit in San Francisco, where the Senegalese food at Bissap Baobab is worth a ride to The Mission neighborhood.
But my longing for home was becoming nearly untenable. My laundry was dirty, and I wanted to lie in my partner’s arms, cook lasagna together. This life of endless roaming, of packing and repacking, is rough. Then, I got an email that my train had been canceled in anticipation of the railway strikes. I was stuck in California. Feben, the restaurateur, reached out, telling me to enjoy my extended time. I didn’t know how extended it would be. More frighteningly, I didn’t know how extended I wanted it to be.
Amtrak wasn’t operating, so it was a nine-hour Greyhound back to Los Angeles through the agriculture areas near San Jose and parts of the Central Valley. I watched farm workers gather what was left of this year’s crops—which had to be harvested early due to the heat wave—alongside signs protesting California’s water crisis.
The freight railroad companies and the workers’ unions came to a deal, averting a strike (and an economic crisis), at least for now. I could go home. My new train—Amtrak’s Texas Eagle—left at 10 p.m. I spent most of the day in my hotel room at the Conrad, watching the sun outside my window. Hours passed. I realized it was 9:30 p.m. I was going to miss my train. If I missed it, I could stay. But I didn’t want to; that had finally become clear.
With two minutes to spare, I made it on my train, laid down on the bed, and prayed to reach Chicago—and everyone waiting for me ther—as quickly as I could. Just 1,306 miles of overland travel and 63 hours with my travel companions to go.
Nylah Iqbal Muhammad is a James Beard Award-nominated writer with bylines in Travel + Leisure, Vogue, and New York Magazine. Her work explores culture, politics, food, and how they all intersect, with a focus on North American Indigenous, African Diasporic, and South Asian foodways.
Jeff Russell traded dreams of SNL for bee rescues, building a social media following of more than 4 million people along the way
The Groundlings improv theater has churned out world-famous comedic talents like Will Ferrell and Maya Rudolph. And in San Diego, a former Groundling has used that training to campaign for a higher power. The power to protect bees.
“The goal was to try and get on SNL,” says Jeff Russell of his time in the improv troupe. “[But now], I have an audience, and I get to crack jokes and be silly and entertain and educate.”
That audience? The over 4 million people who follow Mr. and Mrs. Bee Rescue in the socialmediaverse. Jeff and his wife, Julie, operate the business, which means they remove unwelcome bees without harming them and rehome them to apiaries throughout the county. Their social media is a hub of videos of Jeff peeling open car trunks, flooring, barbecues—any cozy spot for a bee to set up shop—and using smoke to coax them out of the hive (sometimes working sans gloves or protective gear).
Bees in a hive will follow their queen, so finding and moving her helps speed along the relocation process. It’s “a really hard game of Where’s Waldo,” Julie says. But there’s a secret to it: “If the bees start running completely in some random opposite direction in a hurry, then we know that the queen is probably that direction,” says Jeff. Their social videos document this process in a way that turns a reasonable nightmare (being swarmed by bees) into a form of entertainment and advocacy. The Russells spread the apian gospel, sharing why relocating bees is the only option to consider.
Since the 1960s, bee populations across the US have shrunk drastically for a slew of reasons—habitat loss (postwar industrialization led to fewer farms and crops), climate change (petulant temps affect blooming schedules), and pesticides (when used improperly, they can be toxic for bees).
Bees are also responsible for up to 75 percent of all flowering plants; 35 percent of food crops rely on animal pollinators to reproduce. So, basically, we’d be living in a flowerless world fueled by a diet of wind-pollinated oats and Red Dye 40 without them.
Jeff and Julie met on Tinder in 2016. “It would have been more appropriate if we met on Bumble,” Julie says. A photographer and graphic designer, she had no experience in a swarm of stingers before 2018. When Jeff broke his back surfing, she had no choice but to step in. Later, when she was laid off from her job in 2020, she focused on growing Mr. and Mrs. Bee Removal’s social media accounts. That’s when their business took off. These videos work. People are learning.
“Quite a lot of my customers were [initially] like, ‘Why don’t we just kill?’” Jeff says. “Now, the vast majority are like, ‘You take them alive, don’t you?’”
Emma Veidt is an editor at San Diego Magazine. She earned her bachelor's and master's degrees from the Missouri School of Journalism. She loves running, hiking, and rock climbing, but really, she mostly loves encounters with the street cats around North Park.
Jordan Glazier's Wildfire Systems is reinventing loyalty rewards for some of the world's biggest brands
You visit your favorite ancient Egyptian merchant, and as you’re buying some papyrus to hieroglyph your way to the 3000 B.C. version of a Pulitzer, he slips you a special token as a thank you for being so loyal. It’s the least he can do for keeping him in business, and you can use that reward to barter for anything you want—like beer.
A few thousand years later, those tokens would evolve to copper coins that American retailers handed out so you could spend. The Sperry & Hutchinson company introduced its groundbreaking “Green Stamps” program in the late 1800s. Today, your sandwich shop’s loyalty card is one hole punch away from giving you a free sub. And you’ve surely justified some extravagant purchases in the name of airline miles.
Point is: Free stuff has always been a compelling way to earn human loyalty. And with his Solana Beach–based company Wildfire Systems, Jordan Glazier has built one of the city’s biggest tech companies by modernizing that simple, ancient idea.
“Being able to save money when you shop is nice to have when times are good,” Glazier says. “When you have periods of inflation or financial stress, that nice-to-have becomes a must-have.”
He launched Wildfire in 2017. It’s essentially a white-label platform that builds and operates programs for enterprise brands across most industries—from banking (Visa, Citi) to travel (TravelArrow) to fintech (Sezzle, Acorns), to rewards (Shop Your Way, KashKick), you name it. Customers of, say, RBC (also a client), can install a browser extension or enable a feature on a mobile app that activates savings and cashback offers. Wildfire has now spent three straight years on Inc. 5000’s list of the fastest-growing private companies.
Glazier’s no stranger to scaling new ideas. As one of the early executives at eBay, he built and ran the consumer electronics, computer, and industrial equipment verticals. Later he turned San Diego tech company Eventful into the world’s largest online calendar and events discovery platform (CBS acquired it in 2014).
“Part of being an entrepreneur is building things and solving for things that haven’t been solved before,” he says.
It’s a lesson he learned early on. His grandparents started a women’s clothing manufacturing company in Chicago in the 1910s, and it remained a family business for over seven decades. Preteen Glazier would punch in as a stock boy and sit with the sales team making phone calls.
“That was my very first paycheck,” he says with a smile.
Now he and his own team of 70 have grown Wildfire’s revenue 721 percent over the past three years.
“I want to make sure we are building a business that’s built to last,” he says. “We are eight years in, and I feel like we’re just getting started.”
Glazier named the company because of how people recommend products and services to each other. Great shirt, where’d you get it? Anyone know of a good sushi spot? “Word of mouth,” he says, “spreads like wildfire.”
San Diego’s tech industry seems to come and go. There were predictions that the post-pandemic, remote work world would see all luminous brains migrating south to our famous clime, but that has been only partially the case. As tides turn, big names like Glazier’s hold anchor.
“San Diego is such a great place to live and to build a business,” he says. “I always feel sorry for people who don’t live here.”
Matt Eisenberg is an award-winning writer and photographer based in San Diego. A former ESPN editor, his work has also been published by CNN, Bleacher Report and the New York Daily News.
We ask the city's best food photographers to choose their favorite pics and share their secrets to capturing a drool-worthy pic
Food is a notorious diva to photograph. The wrong lighting can make José Andrés’ paella look like a jaundiced grain bowl. You could be staring at the best sandwich of your life, but shoot it from above and—hey, congrats on that abandoned piece of lettuce bread. A cottage meme industry has been built around the hilariously bad photos on review sites that make Michelin-star food look like Michelin tires.
Especially in a visual modern media world, food culture depends on great photographers capturing the painstaking work in equally deserving ways. We asked four of San Diego’s top food photographers for their favorite shot from another year of documenting what we eat.

Getting this kind of shot takes a bit of yoga. Asana yourself into the corner, hold your breath, pray that a chef on the move doesn’t back into your light stand.
“You’re stepping into someone’s workspace during their busiest moments, so it’s a balance of being present to get the shot and being invisible to not slow anything down,” Kimberly Motos says.
The subject here is the Birdman sandwich from Chick & Hawk—hot fried chicken thigh, tangy slaw, kimchi comeback sauce, sweet and spicy pickles, potato brioche bun—getting a hearty dousing of its difference-maker seasoning. Motos captures the parts of the process that diners don’t usually see: the chaos behind something that looks so simple.

“I love this image because it feels like a moment you want to step into,” says Lucianna McIntosh. A warm, sunny day at The Fishery in PB with oysters, caviar, and martinis. Yes, please.
The little details—the glass sweating a little, the direct afternoon light creating stark shadows, the oyster glistening on the tray—are the main characters. Instead of trying to overly control the setup, McIntosh “followed the light and lines that draw you in more,” she says. “This was one of those moments where everything lined up on its own for a second. I love it when the shadows end up being just as important as the food itself.”

La Jolla native Eric Wolfinger—who won a James Beard Award for Tartine Bread, one of the most stunning bread books of all time—says he doesn’t have a signature style. His style is a conduit.
“I see my job is to translate the chef’s point of view into something you can feel,” he says.
For this shot, Fleurette chef Travis Swikard had one directive: cuisine du soleil (“cuisine of the sun”). With a spread of leeks vinaigrette, herb-roasted golden chicken, and beets, Wolfinger wanted to create a scene that felt straight out of the French Riviera, relaying the light, bright style of Swikard’s new spot.
Some bonus additions here: Extra lights—to add lots of warmth—and a clipping from an olive tree.

Timing and light are everything in food photography. In Lucien—La Jolla’s tasting-menu-only restaurant with moody ambiance—a single strobe flash creates the ideal spotlight.
Dee Sandoval says she uses the “natural, just-plated energy” of the dish to “create a portrait of moment and craft.” That’s why this Mostra Ghost Bear espresso ice cream—with San José dark chocolate mousse, soy-miso caramel, and koji shoyu chocolate sauce—looks like it might dissolve halfway to your mouth.
Emma Veidt is an editor at San Diego Magazine. She earned her bachelor's and master's degrees from the Missouri School of Journalism. She loves running, hiking, and rock climbing, but really, she mostly loves encounters with the street cats around North Park.
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.”
As NASCAR lands in San Diego this weekend, a recently burgled dad is irregularly excited
My 15-year-old daughter tried to steal our car this week, so I’m ready to become a NASCAR dad. It would be appropriate discipline. We just relocated to a nice suburb within walking distance of her high school. The suburbs are like living in a Tesla commercial. I am pretty far from the wealthiest dad in this neighborhood (I am the least wealthy dad in this neighborhood), more than a few engineering degrees short of being in the running.
I’m fairly certain watching NASCAR is a violation of our HOA and a violation of my daughter’s emotional HOA. But NASCAR hits San Diego this weekend and I have a fever I’ve never felt before. I want to watch 111 drivers do dangerous things in cars and trucks on an active military base in the ocean. Since my lifelong exposure to NASCAR is limited to Talladega Nights and every single iteration of the movie Cars, I can only base my plan of attack on oafish stereotypes.
So while other neighbor dads are sizing bubble jackets for their golf simulators, I’m gonna grow a Ricky Bobby, run the extension cord for the TV out into the carport we share with six other condos, fill a cooler with a proper 80-20 split of Hamm’s and Mountain Dew, treat a lawn chair like an ADU, and spend a few hours yelling ohsheeeit as if it’s a single, nine-syllable word.
The quality parents in our neighborhood seem highly attuned to the sound of any vehicle breaching the 6 MPH threshold, so I should gather a crowd pretty fast. They may come over with strongly worded emails in their hearts, but one glimpse of Shane van Gisbergen and hometown hero Jimmy Johnson guzzling the last remaining drops of gasoline on the planet in a dazzling display of carmanship—they’ll join my NASCAR pop-up party.
By the time my daughter brings her friends over, we’ll have a real welcoming committee.
Because, like I said, my daughter tried to steal my car.
She wasn’t going to Mexico. But while Claire and I were off doing businessy stuff to afford my teen’s skincare rituals, she and a friend decided to teach themselves stick shift. She’s never driven a stick before. I’m not saying she has, but if she has driven a vehicle at all—it would have been done in a remote, abandoned parking lot where the only possible thing she could destroy was the concept of driving itself.
But a couple TikTok videos later, she and her friend felt a certain level of mastery had been achieved, and they gave it a go. They backed our VW Bug out of the garage with a series of stalls and transmission seizures, and managed to get it into the carport, attempting to do “donuts.” That’s when I got a call from a resident, who had taken an active interest in this experiment.
Which got me wondering about the power and might of vehicles. Turns out, even at carport speeds there exists a bit of potential fireworks. A garage door could become not a garage door anymore. At 145 MPH on Naval Base Coronado this weekend (don’t worry, they slow down to 100 MPH for turns), NASCAR drivers are essentially doorbell ditching gods. I didn’t register the temperature after my daughter’s trial run, but the track at NASCAR races usually hits a cool 130-150 degrees, enough to lightly sear some Nikes (the tires themselves hover in the 200 degree range).
And that is at least part of our fascination with NASCAR (the other fascination is the legendary pit parties, which either set humanity back a few evolutionary links, or advance it by the same amount of links). These drivers do something all of us do every day in a very efficient, boring way—drive a car—and take it to its extreme impulse. Grace and precision at the thunderous edge of shit going terribly wrong. Most of us have looked at San Diego home prices and felt a burning desire to see how fast our Honda Pilot could make it to our new home in Vegas. So NASCAR drivers are acting on our own wildest impulse.
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.
In a sport obsessed with prestige, a San Diego–born golf brand is betting on something more fun and less fussy
Music drifts across the fairway. Someone’s in flip flops. The Pacific flashes in the distance. Sun peeks onto shoulders through the palm trees. It’s spring, technically, but the air reads suspiciously like summer. At the par-3 course at Liberty Station, the longest hole barely stretches past 120 yards, and no one looks particularly interested in becoming the next PGA legend.
This is where Sunday Golf was born.
“I got dragged to a par-3 course in 2019 —The Loma Club—and it was way more my jam,” says Ronan Galvin, CEO and co-founder of Sunday Golf, a company that makes lightweight golf bags for players who’d rather carry less and laugh more. “It was a lot different than the stereotypical ideas you have about golf where it’s kind of long, uptight, and exclusive.”
Galvin spent over a decade in the golf industry working in product development, sourcing and manufacturing. But he didn’t grow up swinging clubs. Basketball and football were more his speed. What clicked for him was a simpler, more relaxed kind of play: shorter rounds and weekend games built for fun rather than formality. The kind of golf that resonated for him felt accessible, effortless, and surprisingly his lifestyle.

He noticed something else, too.
On a course where five clubs do the job, players were still lugging 14. So Galvin built something smaller. Lighter. A bag designed specifically for par-3 rounds, the Loma Bag is sleek, functional, and refreshingly unfussy. It’s practical minimalism in a sport known for excess.
Sunday Golf was slated to launch in January 2020. Then, COVID hit. Shipments stalled; lost at sea. The future felt shaky. But the series of catastrophes for the young company turned out to be anything but: By the time inventory arrived that August, golf had become one of the few activities people could safely do.
“It introduced and brought so many people back to the game,” Galvin says. “It created a habit for a lot of people, which is a big reason golf is on its growth trajectory.”
It turns out Americans can’t get enough of golf. Forty-eight million of them swung clubs last year, a 41 percent jump since 2019, and the National Golf Foundation says the total could top 50 million by the end of 2026.
The brand rode this unlikely momentum. Since 2021, Sunday Golf has expanded into larger lightweight bags and continues evolving from there. A major reason for the company’s success is its approachability, a value so central that it’s literally written on the office walls in the form of the company’s guiding mission: “Get 500,000 golfers having more fun by 2027.” This goal is measured, fittingly, by golf bags sold.
Sunday Golf has already passed 300,000 bags sold.
But the numbers aren’t the point.

“To remind the world that life is meant to be enjoyed,” Galvin says of the brand’s why. In an era dominated by screens, golf offers something analog. “People are outside, touching grass with their friends. A golf bag is a golf bag, but our products are vehicles to help support that.”
Unlike legacy golf giants promising proximity to Rory McIlroy-level greatness, Sunday Golf leans into what Galvin jokingly calls “diet golf” or “golf light”—weekend rounds, driving range sessions, company scrambles. The bags are built for the casual golfer, and the fit feels obvious.
That philosophy resonates across Southern California, where year-round sunshine means golf courses never really hibernate for winter. As Galvin puts it, “the laid-back lifestyle of San Diego kind of seeps into everyone’s veins.”
Sometimes the validation arrives via email: a 76-year-old customer is able to walk the course again because their golf bag is lighter. Parents are able to take their children out with Sunday Golf’s kids line.
For Galvin, that’s the real win. Not perfection. Not prestige. Just more people outside, enjoying themselves. In San Diego, that might be the most natural mission of all.
Isabella Dallas is a freelance writer for San Diego Magazine and the Arts and Culture Editor at The Daily Aztec in her final year at San Diego State University. She previously worked as an editorial intern for SDM, but when she’s not writing, you can find her trying the best coffee spots in SD, devouring the latest rom-coms, and indulging in anything and everything pop culture.
SeaWorld dazzles with a drone show, big-name entertainers, new animal adventures and more
Nights are heating up at SeaWorld San Diego. The quintessential summertime staple on Mission Bay is transforming into a destination for unforgettable day-to-night adventures, bringing back some of its most popular Summer Nights programming and introducing exciting new experiences sure to delight both kids and adults alike.

The 2026 Summer Day to Night at SeaWorld San Diego is the park’s most ambitious season yet. SeaWorld has planned a highly anticipated entertainment lineup that features nine weeks of throwback concerts featuring R&B and hip‑hop favorites from the ‘90s and early 2000s, including Jordin Sparks, Too $hort and Warren G, Ashanti, and an array of boy band heartthrobs performing together as part of the Pop 2000 Tour.
New this season is perhaps the park’s most visible update: a nightly drone show, Ocean of Dreams, which illuminates the sky with hundreds of synchronized sparklers. Drones form sea otters, sharks, dolphins, and a majestic orca that tell a breathtaking 12-minute story of marine life and underwater ecosystems. The show culminates with a spectacular electric neon finale celebrating hope, wonder, and ocean stewardship.
Nighttime visitors are also in store for animal adventures that fuse education with high-energy fun and the dreamy ambiance of nighttime. The park has launched two all-new animal presentations: Shamu’s Celebration: Light Up the Night and Dolphins: Touch the Sky. Shamu’s Celebration: Light Up the Night features vibrant lighting, music, and dynamic choreography that celebrates the power and beauty of killer whales. Dolphins: Touch the Sky showcases playful bottlenose dolphins and the special connection between humans and the natural world. And back by popular demand is fan-favorite Sea Lions Tonite. See the charming pinnipeds splash, play, and parody pop culture in this refreshed crowd-pleaser.

More must-sees: a newly reimagined Shark Encounter, one of the country’s more immersive exhibits highlighting 11 different species up close, SeaWorld’s beloved BMX Blast! stunt show, and high-seas escapade, Pirates Ahoy! The Battle for Mermaid Cove. And don’t miss the park’s all-new Deep Sea Disco, which encourages guests to dance the night away under the glow of the SkyTower, and vibrant closing time laser light display Laser Reef Summer Spectacular.
Amp up the nighttime vibe with local craft beers, curated cocktails, and nostalgic theme park treats with $1 beer all summer long. SeaWorld is the place for day to night summer fun. When the sun goes down, SeaWorld lights up, and inspires guests of all ages to embrace their inner whimsy and see why generations of San Diegans head to SeaWorld to make memories they’ll never forget.