Ethiopians first discovered the pick-me-up appeal of coffee sometime around 800 AD, and now 2.25 billion cups of bean juice are consumed around the globe every day. Hard to improve on the emotional well-being a couple billion people already feel.
Enter Talitha Coffee Roasters in East Village. Talitha is the manifestation of founder Jenny Barber’s lifelong mission to make a difference in the lives of those impacted by sex trafficking. Each cup and bean contributes to the cause.
Courtesy of Talitha Coffee Jenny and Robert Barber.
A survivor of childhood exploitation herself, the mother of six understands firsthand how sparking hope is a crucial stepping stone to bringing survivors out of dark spaces. She and her husband, Robert, first began with advocacy and outreach programs in red-light districts around the country. But after discovering Robert’s innate talent for roasting coffee using only a popcorn popper on their stovetop, the pair decided to sell their beans to fund their efforts.
They acquired long-standing local roaster Cafe Virtuoso and rebranded to align with their cause. Then Jenny realized she could go a step further by providing employment opportunities. “So many [survivors] would end up back on the streets because they were facing barriers of reentry, such as education, vocational training, and, sometimes, criminal records,” she says. “It felt like the odds were stacked against them.”
Courtesy of Talitha Coffee Talitha offers more than 10 blends and types of single-origin beans, all ethically sourced.
So the Barbers set out to offer survivors jobs through the Talitha Survivor Care Network, which provides support and resources to help survivors restabilize their lives. In 2021, forced commercial sexual exploitation affected an estimated 6.3 million people worldwide, according to studies cited by the US State Department.
The name Talitha stems from the Aramaic talitha koum, meaning, “Maiden, arise.” This phrase is a reference to the story of a girl moving from death back to life. Jenny feels it symbolizes the experience of many trafficking survivors.
“Our ultimate heroes are the survivors. They take that big step and reclaim the power to write their story, so we’re celebrating that,” Jenny says. “The dream is way beyond just working for Talitha.” Since its founding, the company has employed four survivors and is partnering with other recovery organizations to continue to grow this number.
Talitha recently launched their e-commerce site, where they sell direct to consumers by the bag or by subscription, as well as wholesale to larger companies. The company is gearing up to go nationwide within the next year.
“Growth is not just about numbers, but realizing that, as we grow, we’re able to bring a greater impact,” Jenny says.
Lili Kim is a content coordinator and writer for San Diego Magazine, with experience highlighting local businesses and communities. When not writing or shooting film, she is likely brewing her seventh cup of tea of the day or strolling along Sunset Cliffs.
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.
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.
Courtesy of Mesa Agricola
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.
Photo Credit: Casiel Sanchez
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.”
Courtesy of Muse Cheesecakes & Bakery
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.”
Photo Credit: Casiel Sanchez
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.”
Camila Ibarra Gallego is a CaliBaja native pursuing a master's degree in culinary journalism at the Basque Culinary Center. Shaped by the culturally rich, bicultural megaregion, she's passionate about sniffing out stories that connect people, territory and culture through food. When she's not tumbling down internet rabbit holes, you can find her pretending to be a wine connoisseur at a local wine bar or nose-deep in a good book.
September is San Diego’s unofficial second summer—the crowds thin, the weather stays warm, and the city’s calendar somehow gets even busier. This month brings stadium-sized rock shows, Broadway’s buzziest comedy, a new anime convention, world-premiere theater, gallery openings, food festivals, and the first signs of spooky season. Whether you’re ready to lean into fall or determined to keep summer going, here are the best things to do in San Diego this September.
As Guns N’ Roses storm into decade five, their appetite for destruction persists. During their Snapdragon Stadium concert, hear the hard rock anthems, new material and a set from The Black Crowes.
9/23
Kehlani is proof that the romance and earnest sensuality of old-school R&B will never go out of style. Hear her take it back to the aughts at Viejas Arena.
From the silver screen to The Old Globe stage, John Carney will Begin Again (again) with a world premiere musical adaptation featuring new songs—courtesy of Train—and a story overflowing with hope.
9/12-10/17
The concept of work is a guiding principle for San Diego native and multidisciplinary creative noé olivas. Observe his community-informed approach via Tierra y Cielo (Earth and Sky) at Best Practice Gallery.
9/18-10/25
Two workers grapple with the weight of their roles at a temporary migrant shelter in Mario Vega’s world premiere play Our Lady of the San Diego Convention Center, set for citywide performances.
9/26-2/28/2027
Luminous visions of peace and the Punjabi-American roots of Rupinder Kaloti inform The Gathering, a wondrous unification of family foretold via paintings at Oceanside Museum of Art.
9/29-10/4
It’s Mary Todd Lincoln’s world and we’re just living in it. See the presidential paramour barrel to her way to stardom at the Civic Theatre during Oh, Mary!, Cole Escola’s political spoof.
Courtesy of SeaWorld
More Fun Things to Do in San Diego This Month
9/5 & 9/6
Pros and Con(vention)s: Anime San Diego will debut at the San Diego Convention Center with cosplayers, panels and more than 400 vendors well-versed in Japanese animation.
9/11-10/31
Scaredy cats beware: SeaWorld San Diego’s Howl-O-Scream embraces frights forged in darkness. Enjoy an ominous lineup of live shows, scare zones and bloody bars ahead of Halloween.
9/12
The best parts of Artivál and the Alley Cat Art Walk have united for the free Alley Cat Art Fest, an all-day outing for live music and immersive artwork in Downtown El Cajon.
9/12 & 9/13
Take a Grecian vacation for a fraction of the price during the annual Cardiff Greek Festival, two days of immersive cuisine and culture—with plenty of dancing—on the Encinitas coast.
9/13-9/20
Step away from the stove! The California Restaurant Association has eight days of eating experiences with your name on it. During San Diego Restaurant Week, explore by meal, neighborhood or cuisine for your personal dining plan.
9/16
Nourish yourself with an all-inclusive spread of Pacific Beach eats and locally-crafted artwork during the HeArt of PB Restaurant Walk on Garnet Avenue.
9/19
When it comes to stand-up comedy, Chelsea Handler is always ready to roast. See Handler tell anecdotes and skewer an assemblage of victims during her Balboa Theatre performance.
Ryan Hardison is a freelance arts and entertainment writer and recent graduate of San Diego State. When he's not staring at his laptop, he's likely eating an adobada burrito or getting sunburnt at the beach.
After running El Agave Restaurant & Tequileria in Old Town for 30 years and opening Nómade Tapas & Records in North Park in 2025, owner Juan Carlos Gomez wasn’t actively on the hunt for a new project. But sometimes, you have to grab the opportunities as they come, unexpected though they may be.
He was taking a stroll in Bankers Hill last year when he noticed Barrio Star was closing after 17 years. “[It] was a neighborhood staple for a long time,” he says. So he figured he’d take a look. “We were talking with ownership and threw out an offer, and then it was accepted. So we were like, ‘Okay, cool, guess we’re going to get a new concept going!” (Much respect to the YOLO business style.)
That new restaurant is nearing completion. Filo will open early in September. The restaurant’s name, pronounced fie-low, references phyllo, the Greek word for “leaf” and an unleavened pastry dough commonly used in Mediterranean (often Greek) cuisines. Gomez says the menu will range from all over the Mediterranean region.
“I’ve always been a fan of European cuisine, obviously, but I can’t land on just one,” he laughs. “I’m part Spanish, so we wanted to do something Mediterranean, have a little bit of Spanish, have a little bit of French, Italian, Greek… a lot of olive oil, a lot of sea salt, and very, very light seasoning.”
Courtesy of Juan Carlos Gomez
Although the menu feels European, Gomez says expect the vibe and ingredients to feel very Southern Californian. There will be tapas, of course, and other small plates, along with housemade pastas, salads, with lots of seafood (like a whole branzino) coming from local purveyors. The accompanying beverage program will feel equally breezy, “fresh, very light, citrusy, salty,” he says. “We’re going to have a pretty hefty wine list and full bar.”
Gomez’s goal for Filo is for it to feel like a laid-back, seaside eatery on the craggy Mediterranean coastline—light colors, white oak, lime wash, flowing between the indoor dining room and outdoor patio. Personally, a European escape sounds pretty awesome right about now.
Filo opens at 2706 Fifth Avenue in early September. Initial operating hours are 4 p.m. to 10 p.m. daily, with lunch and happy hour coming soon. (Subject to change.)
Courtesy of Nobu Del Coronado
San Diego Restaurant News & Food Events
Beth’s Bites
It’s hotter than a mile of Georgia asphalt in July, but relief is on the horizon. No, I don’t mean autumn (or as we San Diegans call it, “second summer”). I’m talking about the Sails & Ales Beer Fest at Kona Kai San Diego. The annual brew fest takes place on Saturday, September 12 from 1 p.m. to 5 p.m. at the Polynesian-themed Shelter Island resort, with over 30 local beverage makers bringing their most refreshing products to the hot and thirsty masses. Look for names like Pure Project, Coronado Brewing, Ketch Brewing, and a whole lot more, all of whom are donating a portion of the proceeds to Surfrider Foundation San Diego. Tasty waves? A cool buzz? Sounds just fine.
If you seek edible respite before September 12, Hotel del Coronado has you covered. On Friday, September 11 from 6 p.m. to 8 p.m., the man behind global sushi powerhouse Nobu—Chef Nobu Matsuhisa himself—will host Taste of Nobu, an immersive evening of sushi and signature cocktails on the Paseo Lawn. Prepare yourself for the famous black cod miso, Wagyu dumplings, hand rolls galore, and much more. (Personally, I will also prepare myself to be somewhat star-struck.)
I love a group grilling get-together, something Kingfisher must have known when the Golden Hill restaurant launched its Nướng Nights series. The recurring patio grill event brings patrons to the curb with a casual, but ridiculously delicious collection of skewers alongside special cocktails, this month coming from Realm of the 52 Remedies. Keep August 26 open for grilling glory (and save September 29 for the Mid-Autumn dinner with chef Helen Nguyen of NYC’s Saigon Social).
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Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
Implementing a farm-to-table model hardly deserves acknowledgement these days. It’s not a stretch. It’s not innovative. “It’s the bare f**king minimum,” says Herb & Sea‘s executive chef Aidan Owens.
When I arrive at the Encinitas restaurant, I’m ready to talk sustainability, farm-to-table stuff, with Owens. “Did you see the chin on that?” he says of the extra big jiggly chin on the sheephead that just arrived with the day’s fresh catch. I did. It was Jay Leno adjacent.
I learn quickly that he somehow oozes both charm and stone-cold honesty. Maybe he could construct a new dish with chin goo, like he did when he had a bunch of tuna scraps and voila’d it into a smooth and crowd-pleasing ‘nduja. “I want to know what’s in there,” he says.
Courtesy of Herb & Sea
The instinct to look closer, to dig into what others might discard, says a lot about the chef’s approach. I guide him back to our topic, but he has something else on his mind. “We’re overcomplicating food—what happened to just cooking good food and having fun with it?”
Owens grew up on a farm in Byron Bay, Australia, where sustainability wasn’t a concept you chat about so much as a way of life. Think dirt roads, backyard chickens, pulling vegetables straight from the ground, and a mother who believed that if you couldn’t pronounce the ingredients on a package, you shouldn’t eat what was inside.
Food wasn’t precious or performative. Making it was what you did because you were hungry and that’s still what inspires Owens today. “I like to cook good food because I like to eat good food,” he says.
His approach to sustainability at Herb & Sea began so naturally that it felt just like instinct. “I was just like, ‘Let’s order food from the people who live and work here,’” he says.
Courtesy of Herb & Sea
And why wouldn’t he when lives in San Diego? Cities all over the world vie for our goods. Our tuna is sent overseas. Our spiny lobsters hit dinner plates in China and Japan. Not to mention California’s producing a third of the country’s vegetables and three-quarters of its fruits and nuts.
“Why would we outsource when it’s all here?” Owens asks.
Sustainability, in this context, is about cooking what exists in abundance, nearby, right now. “I love the local fish here. It’s f**king delicious and San Diego citrus, I mean, it is so f**ing good,” he says.
Instead of importing ingredients, Owens also looks for nearby alternatives. “You can find really cool things in the local waters,” he says, pointing out that stingray cheeks taste similar to scallops.
Courtesy of Herb & Sea
Whatever he finds in that sheephead chin might just be the next substitute for marrow. But to make this work, it means getting diners amped up about the slightly unfamiliar.
Tasting menus, where diners are completely in his hands, become an opportunity to gently push boundaries. “I’ll serve mackerel, because people think they hate it,” Owens says, noting that the abundant local fish can have some fishiness. “But when it’s fresh, it’s arguably one of the best fish in the ocean.”
He also tweaks the language on the menu so people might feel more compelled to give dishes a try without preconceived notions. He might use “lengua” instead of “tongue.” “Whelk” instead of “snail.” When he puts “stingray throat” on the menu, he disarmingly calls it “skate.”
To reduce waste, scraps aren’t always discarded but rather turned into something new. Sometimes they’re smoked, cured or fermented. Apples going bad turn into apple ponzu. Lemons turn to marmalade, which stretches their usefulness far beyond peak season. “And it’s super tasty on our pizza,” he says.
What makes the food even richer, is the relationships he’s built with farmers. Though it didn’t always feel natural, Owens sought personal connection first. He recalls approaching a fisherman at the Tuna Harbor Dockside Market. “I was awkward,” he says. “I went up to him and said, ‘I like your fish.’”
Owen’s is now so close to his suppliers—like fishermen Ryan Sebo and Joe Daly—that he gets texted pictures of fresh catches right as they flop on the boat. The messages always ask if he wants first dibs. “I say yes to a lot of fish,” Owens says, noting that Herb & Sea can go through 2,000 pounds of seafood a week.
Courtesy of Herb & Sea
The next evolution of sustainability, in his view, will be chefs working directly with producers such as his alliance with Sebo, cutting out middlemen and purveyors where possible. “It will put more money in the pockets of the people doing the work,” he says.
It will mean that chefs can’t just know their local farmers and producers, but they’ll choose to work with the ones who have the best practices. Dining and sustainability will become much less about the final plate. “It will be more about the impact that plate has on the Earth,” he says.
Ultimately, he believes sustainability doesn’t need to be loud. It doesn’t need hashtags. It just needs to be honest.
“We aren’t saving lives. We’re feeding people good food,” he says.
And yet, in feeding people well—simply, thoughtfully, responsibly—something meaningful happens. Guests leave satisfied. Ingredients are respected. Local ecosystems are supported and food returns to what it has always been at its core: nourishment, pleasure, and a quiet reflection of the place it comes from.
La Jolla has a rich history. From its roots as Kumeyaay territory and early days shaped by influential San Diegans like Ellen Browning Scripps to the vibrant hub for arts, culture, and education that it is today, the roughly seven-mile stretch along the coast has long been a local gem.
In 1964, a group of volunteers came together to preserve the history of the community. They formed the La Jolla Historical Society, which has since evolved into the Museum of History and Culture La Jolla. For the past 62 years, the organization has worked to protect historic buildings, archival materials, and recorded memories, ensuring the character of the neighborhood would endure well into the future.
“La Jolla is a small community, but it has a fascinating history,” says Lauren Lockhart, executive director of the Museum of History and Culture La Jolla. “The focus was always on how do we preserve the stories, places, and people that make La Jolla unique, and that remains central to our mission.”
However, in its early days, the organization was limited in what types of programming it could offer because it didn’t have a permanent homebase. A pivotal point came in 2008, when it was gifted Wisteria Cottage, originally the private residence of Virginia Scripps, by descendants of the Scripps family. The historic Craftsman cottage had been remodeled by famed architect Irving Gill, whose other modernist works are peppered throughout La Jolla, adding to its distinctive look. The organization then launched a capital campaign to expand into a museum-quality space to host exhibitions and to store the tens of thousands of photos, drawings, postcards, and other materials in its collection, Lockhart explains.
“At that point the organization could really begin to invest in developing a public space and public programs that would give back to the community,” she adds. “That effort accelerated with my predecessor, Heath Fox, who pushed the organization to think about an exhibition program that was interdisciplinary in nature. It’s something that drew me to this organization and that I’ve continued to advocate for because examining history through lenses of art, architecture, science, and literature is so compelling and such a great way to bring different audiences into the fold.”
Courtesy of Museum of History and Culture La Jolla
The organization entered another period of transformation this year when it “outgrew” its previous identity as La Jolla Historical Society and officially rebranded as the Museum of History and Culture La Jolla. The organization had transitioned from a traditional historical society into a professionally operated museum and wanted to reflect that while also amplifying its ability to connect with broader audiences.
“We’ve grown so far beyond what a traditional historical society might offer to the public that we were finding that often, especially younger generations, they would come through our doors and say, ‘Wow, it’s a lot cooler than I thought it would be,’ which is a nice compliment, but it made us ask ourselves who’s not coming through our doors because they’re not sure what we have to offer or that they will see themselves reflected here,” says Lockhart. “We wanted to remove that barrier and make sure that everyone, just from recognizing our name, will think, That sounds like there’s something there for me, and that definitely is evidenced in our current programming and exhibitions.”
Courtesy of Museum of History and Culture La Jolla
The change, she says, has been a long time coming. “We’ve already made a lot of huge strides over the years,” Lockhart says. “It’s about our name catching up to our work.”
The Museum of History and Culture La Jolla’s current exhibits include Stories in Cloth: Communicating Through Textiles, presented in partnership with the Visions Museum of Textile Art at Liberty Station, on display through September 6. On deck is The Scientific Art of Historic Preservation, which explores the processes behind the museum’s mission. To honor the philanthropic spirit of the Scripps sisters, admission to the museum and many of its public programs are free of charge.
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.
September 4: Margaritaville Hotel San Diego Gaslamp Quarter Day of Service
Margaritaville Hotel San Diego Gaslamp Quarter will honor the legacy of the late Jimmy Buffet with a fundraiser for the San Diego Music Foundation. Its Day of Service at its rooftop bar will feature a performance by The Buffett Band, a travel and experience themed silent auction, and interactive entertainment.
September 5: McAlister Institute Walk for Sobriety
Hundreds of San Diegans will gather at NTC Park at Liberty Station for the McAlister Institute’s 14th Annual Walk for Sobriety. In addition to the walk, the event will include a resource fair with more than 35 nonprofits, healthcare providers, and community organizations that are part of a network of support for those in recovery.
September 14: Promises2Kids Dream On Concert Gala
Foreigner will take the stage to benefit Promises2Kids at its Dream On Concert Gala at a private home in La Jolla. Proceeds from the exclusive event will help Promises2Kids create a brighter future for local foster kids.
September 17: Lucky Duck Foundation 2026 Showcase Soirée
The Lucky Duck Foundation will host its annual Showcase Soirée at the Estancia La Jolla Hotel & Spa. Proceeds from the event will support the nonprofit’s mission to prevent and alleviate the suffering of homelessness throughout San Diego County.
September 17: Emilio Nares Foundation Harvest for Hope
Show your support for families of local children with life-threatening diseases at the Emilio Nares Foundation’s Harvest for Hope at the Fairmont Grand Del Mar. Funds raised will benefit programs like Ride With Emilio, which provides no-cost transportation for families seeking medical treatment, and Healing Through Nature activities for kids in recent cancer remission.
September 18: Girl Scouts San Diego Urban Campout 2026
To celebrate the 50th anniversary of Girl Scouts San Diego’s Camp Winacka, the organization will host a nostalgic evening under the stars. This year’s Urban Campout: Ignite the Possibilities at Girl Scouts San Diego’s Balboa Campus will feature camp-inspired cuisine, cocktails, and activities.
September 19: Boys and Girls Clubs of Greater San Diego’s An Evening of Changing Lives
The Boys and Girls Clubs of Greater San Diego will celebrate its impact on local youth at its 13th annual An Evening of Changing Lives. Proceeds from the gala at the Marriott Marquis San Diego Marina support programs that promote academic success, character development, and healthy lifestyles.
Youth Tennis San Diego will honor the sport’s American icons at its annual gala at the Barnes Tennis Center. An Evening Celebrating Tennis Heritage & Legends will help the nonprofit make tennis accessible to all youth in San Diego, regardless of background or skill level.
September 19: Serving Seniors Sunshine Gala
Serving Seniors will produce a Jukebox Broadway-style show for its highly anticipated Sunshine Gala. The evening at the Hilton San Diego/Del Mar will support Serving Seniors’ compassionate and life-changing services for seniors in need throughout San Diego.
September 25: Swing Fore Our Heroes Charity Golf Tournament
Support the Enlisted Project (STEP) will host an 18-hole golf tournament on the South Course at Omni La Costa Resort & Spa to raise money for its financial wellness program. Proceeds from STEP’s Swing Fore Our Heroes Charity Golf Tournament will help connect military families and veterans in need with financial social workers, emergency relief, and other tools.
September 26: Doors of Change 2026 Concert of Hope
Tom Petty Tribute Band, PettyBreakers, will take the stage at the Doors of Change 2026 Concert of Hope at the California Center for the Arts in Escondido. This year, the nonprofit will celebrate its 25th year of transforming the lives of unhoused youth.
September 26: Boys to Men Mentoring 100 Wave Challenge
Boys to Men Mentoring will celebrate30 years of service this year at its annual 100 Wave Challenge. The annual surf-a-thon event welcomes hundreds of surfers who attempt to catch 100 waves in one day and raise $1,000 or more to support Boys to Men Mentoring.
September 26: The Party in the Park
The San Diego Automotive Museum will host The Party in the Park to raise money for the museum and programs that equip youth for careers in the automotive industry. The Roaring 20s-themed event at the Balboa Park institution will feature live jazz and an exhibit of 1920s automobiles.
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.
Growing up, Laika Nur, MD, Scripps Clinic sports medicine specialist, loved watching beach volleyball when the Association of Volleyball Professionals tour came to her hometown of Chicago. A talented volleyball player herself, she remembers sitting in the stands all day, and once, even got a couple autographs. Years later, Dr. Nur was attending a professional event focused on women’s sports, and the discussion turned to a new professional women’s volleyball league. The general manager and coaching staff for San Diego’s team, the Mojo, happened to be in attendance, and Dr. Nur took the opportunity to ask them if they needed a team doctor. Flash forward to the Mojo’s inaugural 2024 season, when Dr. Nur officially became the team physician. Click here to read more about Dr. Nur and how she incorporates lessons she learned on the court into her practice.
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