Midway through my phone conversation with Shannon English, owner of The Delicate Squash, I hear an alarm shrilling in her background. 

“Sorry, I’ve got to pull some cookies out of the oven right now!” she apologizes. After a few beats, she picks the phone back up and laughs. “I feel like I’m bouncing around all over the place.”

After hearing her run through a list of her professions and current hobbies, I’d have to agree. English runs The Delicate Squash, a gluten- and dairy-free bakery; teaches cooking demos; pops up at farmers markets; wrote a book of poetry (Deep Water came out this month from Beyond the Veil Press); hosts a monthly open mic night; dipped her toe into ballet; recently joined a running club; volunteers at local farms; and finally, teaches at a play-based, nature-based preschool.

I’m tired just talking to her. 

Surprising no one, English seems to have unlimited energy and enthusiasm for all this work, notably in education. Early childhood education is one of the most pivotal times for nurturing lifelong learning, but she also aims to educate the public on how to eat cleaner, feel better, and support your local food systems. She started The Delicate Squash in late 2023 after discovering she has a chronic illness, going through the typical standards of care and even strict elimination diets, to no avail. 

“I’m not going to say I found a diet that has ‘cured’ me, but I have found that taking a more mindful approach to a lot of things, including diet, has made symptoms far more manageable for me,” she says. 

Even people with dietary restrictions deserve a little treat from time to time, but she had a hard time finding anything that tasted good and made her feel good. Thus, The Delicate Squash was born.

All of her baked goods avoid gluten and dairy, and use natural sweeteners like coconut sugar or maple syrup as well as herbs, fruits, foraged flowers, and other natural flavorings. Her signature cookie, the “Delicate” cookie, is a sea salt dark chocolate cookie that’s soft, a little salty, a little sweet, and made with oatmeal to keep it gluten-free. Other crowd favorites are thumbprint jam cookies with jams made from scratch with change seasonally; breakfast pastries like orange, dark chocolate and cardamom scones; brownies; orange and black sesame banana bread; seasonal pies; and custom and seasonal cakes (currently, the late summer flavor is a dark chocolate coconut milk ganache with berry jam).

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English says some people are surprised she can produce such a variety of goods with the dietary restrictions she adheres to. “A lot of feedback I get is ‘I could never do that,’” she says. But if she can do it, she assures me that anyone can. “I like to say ‘practice makes progress, not perfection.’” 

Her advice? Focus more on being present than presentation, and don’t be afraid to experiment to keep things interesting. And if that doesn’t work, you can always hit her open mic night to ask for tips.

Customers can order from The Delicate Squash’s online store, check her upcoming schedule of pop-ups, or find her goods at various independent retailers around San Diego.

San Diego Restaurant News & Food Events

Vinyl Listening Room Opening Inside Escondido’s Distinction Gallery

Escondido is getting in on the listening bar phenomenon. On September 5, musicians Mat Rakers, Kevin Capacia, and Billy Petty will open Plot Armor, a Japanese-style vinyl listening bar that Rakers says they aim to feel “curated and intelligent.” 

“Currently, there are not a lot of ‘cool’ spots in Escondido,” he says. Backed by The San Diego Music And Art Company and The Escondido Music And Art Company, Plot Armor will soon offer sake, wine, beer, and soju cocktails, plus Japanese non-alcoholic options and cold brew. Eventually, they’ll add Japanese-inspired snacks, but the focus will be creating a small place (very small—the seating capacity is 20) where vinyl junkies can come listen, linger, and libate. 

Beth’s Bites

• Ocean Beach has a new watering hole. The Jetty opened in July at 4934 Voltaire Street (where Voltaire Beach House used to be), and while I don’t think OBceans were hurting for where to get a drink, the more the merrier. 
• Chinese restaurant powerhouse Chef Fei is finally making it to the U.S., opening a spot at Westfield UTC mall on September 5. Known for Hunan-style stir fry dishes, it’s often lauded as one of the most consistently solid chains in the world—in fact, in 2018 chef Fei Lianghui took home the highest honor a Chinese chef can earn, the China Golden Chef Award. Again, I don’t think mallgoers were hurting for great places to slurp some noodles, but there’s always room in my heart for more stir fry.
• In past years, Fairmont Grand Del Mar didn’t exactly jump to mind when I looked for different Día de Muertos celebrations around San Diego. That changes this year, when the five-star resort will debut its first Día de Muertos celebration on November 1. Michelin-recognized chefs like Javier Plascencia (Erizo, Animalon), Roberto Alcocer (Valle), Drew Deckman (Deckman’s En El Mogor), and more will come from both sides of the border for one night only, with proceeds going to Fundación Tijuana Sin Hambre. Get ready for what will undoubtedly be San Diego’s most upscale take on the Mexican holiday.

Listen Now: The Latest in San Diego’s Food and Drink Scene

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

San Diego is full of people who deserve a few thousand words on what they make, who they bring together, and how their work changes the city around them. The artists, makers, advocates, and behind-the-scenes talent below are a small part of that larger ecosystem.

To help us narrow our list, we looked for names that kept coming up, work that reflects the diversity of our region, and people building something bigger than themselves.

Some ancient philosophers believed that humans experience seven-year life cycles or phases of life. Some went so far as to believe that every cell in the body regenerates every seven years.

Much later, in the 1800s, Austrian philosopher, architect, and social reformer Rudolf Steiner developed anthroposophy—an integration of science, art, and spirituality—into his understanding of the human experience. Steiner believed that each of us changes every seven years—from spiritual beliefs to physical evolution—and art is the connective tissue through each of these cycles. Still today, Steiner’s teachings are foundational to the principles of Waldorf education.

While I’ve certainly experienced more than a few human life cycles of my own, I believe that, just like us, cities have their own life cycles.

Cities are living organisms, regenerated every day by the people that live, work, and gather there. Environmental changes, human migration, economic shifts, technological advances, politics, and public policy—they all inform a city’s evolution, sometimes intentionally and sometimes by forces outside of our control. But ultimately, we as humans respond, adapt, and sometimes make our most important new advances.

In the aftermath of World War II, in 1947, the Edinburgh International Festival was established to promote international peace through the performing arts. Today, that festival continues as a global gathering place to experience some of the world’s most innovative dance and theater.

In post-revolution Mexico, that country’s government launched a monumental muralism program to celebrate the history of its Indigenous cultures. Today, that tradition still informs the way Mexico tells its stories and how we understand its history.

Here in the US, the National Endowment for the Arts was established in 1965, at a time when the arts were seen as part of our national strength and resilience. For the first time, federal funds were directed to communities across the country to invest in the arts at a local level.

San Diego may be relatively young as a major American urban center, and even younger on the world stage, but our region as home to humans is ancient. Today, we love a San Diego that is built on roads and traditions of the Kumeyaay Nation, where we share a modern mega-region with our sister city and cultural twin, Tijuana, on unceded Kumeyaay land.

History has shown us that the arts generate the very human connection and understanding that allows our politics, policies, technological advances, and human migration to move forward. In that way and more, the arts are the very heartbeat of our city.

In this issue of San Diego Magazine, we celebrate the artists, creatives, culture bearers, and workers who keep our region connected and in conversation as we take on challenges big and small—internationally as well as on our own neighborhood streets.

Artists are our storytellers. They respond to and chronicle the best and the worst of us—our foibles and weaknesses, our struggles, and, undeniably, our successes.

Now: a look back into the past seven years in history. They have not been a walk in the park, with a pandemic, global unrest, and shifting domestic politics as only a few forces that have challenged our lives and our region. Together, we experienced some of our greatest struggles and witnessed tremendous resilience.

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That’s exactly why this is an exciting time for the arts in San Diego. We are on the precipice of an even more fertile, sustained, and inclusive time for the arts in our region.

In some ways, Covid seems like an eternity ago. I remember all too well the massive economic impact on our cultural institutions, some of which have never fully recovered. I remember the mass layoffs of the workers who keep our arts institutions going and the teaching artists who were suddenly out of work.

I also remember the poets, filmmakers, actors, and musicians who helped us grapple with the disruptions of the pandemic. Our communities became virtual, and artists gave us the space to make sense of it all.

In fact, a common phrase emerged from the Covid: artists as second responders.

Still today, I think about the short film made by San Diegans Susanna Peredo Swap and Gill Sotu called History of Joy, which captured so brilliantly what we were experiencing during those days of lockdown.

Since then, as an arts community, we’ve pushed forward transformational work that we will continue to build upon in this next seven-year cycle and well beyond.

Hundreds of artists and culture bearers have spent the past several years going to work with community groups across the region as part of Far South/Border North, our region’s component of the California Arts Council’s groundbreaking artist work program, Creative Corps. The impact resonated so deeply that local government and philanthropy partnered for a second iteration, Artist Count, this time a binational initiative launched just a few months ago.

We’ve invested mightily in cultural infrastructure. Need some examples? There’s the reimagined Jacobs Music Center and Museum of Contemporary Art San Diego, the Black Arts & Culture District, the state designation of Arts District Liberty Station, and now the burgeoning Art + Design District downtown.

World Design Capital San Diego Tijuana 2024 elevated what we already knew—that the two neighboring cities are culturally and creatively intertwined as one region—and boosted our global presence as a creative juggernaut. Artists, designers, and community leaders worked together to produce more than 600 events across our region that year, and the impact continues.

And “Creative City,” the City of San Diego’s first cultural plan that incorporates arts and culture advancements in the city’s development, was crafted by thousands of San Diegans as a roadmap to take us into the future.

Here’s what I know about the past seven years: San Diego’s artists, creatives, and culture bearers showed up for our region as our storytellers, second responders, and creative workforce.

And for the next seven? San Diego will morph and change, as every city does. Sometimes because of us, sometimes in spite of us. But our city’s creative community has a solid foundation on which to build, led by the artists who witness and tell our stories each and every day.

—Jonathon Glus, Conrad Prebys Foundation’s Senior Fellow for Art and Design in Residence at the Downtown San Diego Partnership

What makes San Diego, San Diego? That’s the question at the heart of this issue.

Over the course of eight weeks, San Diego Magazine staff and I spoke to dozens of people, from long-time leaders at some of our biggest institutions to emerging artists working alone at night in studio apartments after eight hours (or 10 or 12) at their day jobs.

Tasked with bringing this issue to life as editor at large, I’m just one member of a stellar team of artists in their own right. I repeatedly told owners Claire and Troy Johnson: This is your baby, I’m just the babysitter. Which is wink-and-smile cute, until you spend two months with the kid and realize you’d take a bullet for it.

San Diego’s beaches are gorge and the weather the envy of those who spend winter scraping ice from their windshields. But sand and sun are the least interesting things about this place. Traditional territory of the Kumeyaay people, San Diego is a majority-minority region with cultural and artistic depth that’s unmissable unless you’re looking directly at the sun (don’t do that, please).

For me, the creatives make San Diego. The composers, the painters, the sculptors, the writers. From Oceanside to the border, and Tijuana too, this is arguably the most culturally layered region in the country. That shows up in murals, music, textiles, food, dance, street art, and beyond.

Almost nobody I talked with does just one thing. The visual artist is also a musician. The culture keeper is also a painter. Their personal stories shape their work and compel them to create in San Diego, even when staying costs them more than San Diego gives back.

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That world is what San Diego’s artistic and cultural community gives to us. It’s the mural on the side of the building at Ace Parking on the corner of India and A streets. It’s the buskers overlooking the pier in OB. It’s cultural drumming classes at WorldBeat Center. It shows up invited (or not: we see you, street artists), and we’re all better for it.

I believe we’re all artists, by the way. That natural state gets trained out of us early, in favor of deadlines and the idea that anything made with your hands needs to justify itself with a return on investment. A lifetime doodler, I picked up a sketchbook three years ago; watercolor followed. Talent’s debatable, but that was never the point. When I’m creating, my brain quiets; I can’t be anywhere else in my head except exactly where I am. My work won’t be on gallery walls, but it’s not a hobby either. It’s a portal to the world I want to live in.

For this issue, we reached out to dozens of people across the arts community and asked them to give us names—artists and culture makers they felt were especially crucial, compelling, moving the city forward. The result was a list of 190 artists, makers, builders, doers.

We also wanted this issue to be its own art project, not just a write-up of one. To give artists proper acreage, we enlisted one of the city’s top photographers, Matt Furman, to capture their image.

Then we began the Sophie’s Choice process of narrowing the list of talented humans—each deserving of their own 2,200-word profile—down to 31. Our criteria was broad with bumper rails: Names that kept coming up again and again had to be included; so did people doing work that reflects our diverse region; and people building something bigger than themselves, gathering others, and galvanizing pockets of scene. Individually and collectively, these creatives are reaching toward a future in which art and culture is what brings people to San Diego; a main attraction before getting a sunburn, not a side quest after.

Strip all of it away—the murals, the music, the makers, the stories—and what’s left of a city? Concrete and buildings with the Pacific Ocean and a mythological green flash. That’s it. That’s the whole inheritance.

Turns out the babysitter fell hard for this one: Seeing these artists through Furman’s lens made me feel all the things, and I hope it will do the same for you. I hope this issue compels you to get out your calendar and make a plan to buy the ticket, step into the gallery, sit in the audience. Showing up is how you tell San Diego’s creatives that art and culture matter—and that they matter, too.

This issue is my love letter—San Diego Magazine’s love letter—to them. To the people working and fighting to ensure that the stereotype is never all we are.

Basque grandmothers have not been making it for centuries. If you’re a millennial, there’s a strong possibility you’re older than the dessert itself. Yet somehow in less than 40 years, the Basque cheesecake—a half-pudding, half-cake creation with a top that looks like a mistake—managed to ooze its way onto menus all over the world.

It became the undisputed dessert star of San Diego’s restaurant world this year. So we invited 19 of the top restaurants, pastry chefs, and bakers to bring their best to the San Diego Magazine office for a blind taste test to find the best in the city.

First, a little history and context.

In 1987, after failing to find a job as an electrician, Santiago Rivera started working as a bartender at his parents’ unassuming pintxo bar La Viña, in San Sebastián, Spain. He was a naturally curious, self-taught cook who spent his free time testing recipes, tinkering with ingredients, and tweaking techniques.

So when it came to the cheesecake—which hadn’t changed much since its invention (a rudimentary version was served at the first Olympics in Greece 4,000 years ago, and the modern New York version in 1872)—he got radical with it.

He removed the crust (partly just to speed up the process because time is money for a small business). Without the crumbly crust, the experience was far creamier, less granulated. Then he cranked the oven to 400 degrees, nearly 100 degrees hotter than the normal baking temperature.

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The result? The top became deeply caramelized, almost burnt, while leaving the center luxuriously soft and loosely set. The restaurant became a legend because of this breakthrough in the dairy arts, and his father never let him stop making it after that.

Now, 67 years after the restaurant’s opening, La Viña stands out for the unceasing line spilling onto the street, and the remarkable amount of curd cultists standing nearby, hovering over cream-smeared plastic containers. It’s the kind of scene that makes you stop and think: What the hell are they eating?

Now, the blind tasting. To keep things fair, the contenders were divided into four categories: Restaurant Traditional, Restaurant Flavored, Bakery Traditional, and Bakery Flavored. (It’s a tad unfair to pit a baker who specializes in the one glorious thing against a restaurant that cooks dozens of things.) Each entry was served blind and judged on texture, flavor, and number of vaguely inappropriate food moans.

The logistics were chaotic, to say the least. Our fridge—not a walk-in, sadly—was packed to the brim. Each cake was sliced, secretly labeled, and shuffled onto plates while the team gathered in the conference room. The whole shebang was not in any way sponsored by Lactaid, despite our various attempts to convince them of this ripe marketing opportunity.

The judging became gloriously unhinged. We heard it all, from “I don’t care how the cheesecake gets in my mouth, it just needs to happen,” and “Is it supposed to be this jiggly?” to “Kind of a baby throw-up situation,” “Straight cheese,” and “I’m getting vague socks there.”

But four Basque cheesecakes stood out among the rest, earning themselves the title of Best Burnt Basque Cheesecake in San Diego.

Restaurant: Traditional

Mesa Agricola

A restaurant for the people. Rosarito native chef Juan González and Megan Strom are the ideal married couple to be running a farm-to-table joint. She’s been a farmer for decades, selling top-notch produce to some of the best restaurants in California—which is how the two met. A couple years ago, she started working at the small organic farm in Valley Center run by Mike Reeske, who had spent decades breeding the perfect heirloom beans for SoCal’s climate. He recently retired, and gifted those strains to Strom—who grows them (and other crops) for their tiny Escondido taco/burrito shop specializing in guisados (Mexican stews).

A Basque cheesecake in a taco shop? You bet. Juan’s got family roots in Spain and has cooked in Spanish kitchens.

Mesa Agricola’s winning Basque is by far the most “burnt” of all contenders—so much so that an Instagram follower declared it a mistake. But as Chef Juan notes, there’s an art to hitting the sweet spot where “the bitterness of the char balances the richness and sweetness without turning it into ‘chicharrón.’” Plus, char is a core charm of Baja cooking. It’s the perfect Basque for the people who prefer setting their campfire marshmallows fully on fire.

Restaurant: Flavored

Moe’s Steakhouse

With red leather booths and a retro steakhouse vibe, Moe’s in Mission Beach is a good cheat day destination. The menu is flavor maximalism—dry-aged steaks, housemade pastas, brown liquors, and sides like the lobster truffle mac ’n’ cheese. Pastry chef Eli Peralta (whom some might remember as the creator of The Patio on Lamont’s “Twisted Elvis”—a peanut butter-banana brûlée stunner) brings that same intensity to the dessert menu.

Baked at sister restaurant Molly’s (6 feet away), his Basque is served on a bed of caramel with walnut brittle and a dollop of whipped cream, an indulgent recipe that converted the pastry chef himself. “I wasn’t crazy about cheesecakes,” Eli admits. “Then I started making different flavors, and I started to like them.” He’s not the only convert: During our blind tasting, one judge likened the cake to crème brûlée, concluding, “I don’t even like crème brûlée, but I like this.”

Bakery: Traditional

Muse Cheesecakes & Bakery

Every creative pursuit starts with a muse—and Lada Sadovnyk’s has been the Basque cheesecake for years. In Ukraine, she baked them for friends and family gatherings, never imagining she would one day build an entire bakery around them in the US. “When we moved to San Diego,” she explains, “I kept thinking, ‘What can I do? What do I really love to do?’”

The answer is pretty fantastic.

After obsessing over proportion and techniques, chasing that molten center and deeply caramelized top, what began as an online recipe evolved into something entirely of her own.

She moved from her home kitchen to a rented commercial kitchen close to Sports Arena. The orders kept coming, and so did the pressure. “At one point, I was thinking about divorcing my husband,” she says with a laugh (while sitting next to him). The grind paid off: Today, Muse Cheesecakes bakes roughly 1,200 cheesecakes a month and is planning to open its first brick-and-mortar home in Pacific Beach.

For our competition, the expectations met reality. Muse has made a quick name in San Diego as the Basque to beat. In a blind taste test, there’s no bias, no reputational shine to sway a room. The response on reveal: “Oh, of course.”

Bakery: Flavored

Bite Cheesecakes & Bakery

Husband-and-wife duo Alex and Anastasia Kiperband pulled off the number of failures (and then some) that are required of any search for the best recipe. After adjusting baking temps, sugar rations, and experimenting with different brands of cream cheese and heavy cream—they finally landed on something worthy of a business license.

“When we started this business in America, we were really nervous,” Anastasia says, co-owner of Bite Cheesecakes & Bakery.

Once they won over those first customers, their confidence grew enough to start tinkering. When Dubai chocolate took social media by storm, they developed their own version, making the pistachio paste from scratch before layering the buttery kataifi pastry beneath a glossy chocolate shell to create its signature Dubai Chocolate Basque Cheesecake.

“In a lot of situations, we’re converting cheesecake haters to cheesecake lovers,” they say. “That’s probably the best feedback that we get.”