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Santee brewer opening tasting room in P.B.; The Patio acquires Swell, plans expansion
Slowly but surely, quality food and drink is infiltrating Mission and Pacific Beaches. When I lived in the area 10 years ago, the food quality seemed to assume every taste bud within two square miles had been rendered comatized by Jaegermeister.
Over in Mission Beach, The Patio Restaurant Group (PRG) has struck again. This time they’ve acquired one of San Diego’s best, sustainable coffee outposts, Swell Café. In September they to launch in-house roasting of different blends with partners James Coffee Company. Some of those custom roasts, of course, will go to the Patio’s existing and planned locations—which now includes Pacific Beach, Mission Hills and Liberty Station. With PRG’s help, Swell plans to open more outlets and launch a large-scale roasting facility for a wholesale operation. “[I plan to] travel directly to coffee origins,” says Swell founder John Vallas, “bringing dollars directly to farmers and villages in parts of the world that don’t know what it’s like to spend $4 on a coffee, or even have shoes or running water for that matter. We are in the midst of creating our opportunity to change the world through coffee, and I like that idea.”
In Pacific Beach, Twisted Manzanita Ale Company (formerly Manzanita Brewing) will open a tasting room between Duck Dive and Dirty Birds (4652 Mission Blvd., the former Surf Indian shop). Aiming for a Labor Day opening, head of marketing Nina Izadi says the spot will showcase “our more experimental beers and casks—getting back to the real definition of a tasting room. Not just our core six beers, which you can get anywhere.” They’ll do pints, flights, kegs, bottles and growlers to go.
INCOMING: Manzanita Tasting Room, More Swell Cafes
The specialty coffee and dessert shop will open in late June to early July
Hospitality-centric businesses are starting to work smarter, not harder. Some are leaning into experiential concepts, like Harland Brewing’s golf course taproom. Some are joining up with other businesses to share space and costs, like Scoopy Scoopy. Then there’s the multi-hyphenate approach, using food and drink as a jumping-off point for bigger aspirations—like Infusion Lab, a specialty dessert and coffee shop opening in Pacific Beach this summer.
The name is strategically vague, explains co-founder and finance director Baran Aydin. Initially, the space will offer a menu of specialty coffee—traditional espresso-based drinks, plus matcha and signature ube beverages alongside breakfast, lunch sammies and desserts like cookies made in-house and European-inspired desserts.
Aydin and co-founder/coffee director Aselin Bay plan to expand into a lifestyle brand with streetwear-inspired merch—shirts, hats, bags, socks, and more that are “designed to reflect the lifestyle and culture behind Infusion Lab,” he explains.
“The goal is to create a space where people can work, socialize, create content, and become part of a growing community,” says Aydin.
Pacific Beach is growing, with major residential expansions like AVA Pacific Beach adding units to a market that’s tightened nearly 30 percent over the last year, according to the Whissel Beer Group real estate team. Currently, there are fewer than 20 coffee shops in Pacific Beach for a population of around 41,000—plus 10,000 to 20,000 more people visiting during summer and weekends.
Infusion Labs’ design is elemental white-and-maroon, with line drawing art. Their space, next to the now-closed Copper Top Coffee & Donuts, will feature some Chesterfield-style seating (deep button sofas) and a dedicated social media area.
Holy Matcha may have helped start the “camera eats first” coffee shop experience with its explosive pink floral wall backdrop, but between Saya Brasserie’s entire social media-centric business strategy, S3 Coffee Bar’s over-the-top coffee concoctions, and Infusion Labs’ online oasis, it seems San Diego coffee shops are still making sure they feed your body and your follower count.
Infusion Lab opens at 4638 Mission Blvd. in Pacific Beach in late June or early July.
The owners behind Hermosa Surf in Bird Rock soft-launched their new cafe, Sungold Point—right next door at 5632 La Jolla Blvd. It’s a modern take on an old-school diner, explains Stirling, with seating for around 35 people and lots of pink, burgundy, turquoise, checkerboard, and terrazzo to feast your eyes on. Owners Stirling and Benny Walter designed the breakfast and lunch menu to use organic ingredients whenever possible and make everything from scratch, including breakfast sandwiches, salads, bowls, and a full espresso menu.
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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.
Grandson Steaks is now open in the former Wildflour space
It’s never taken so much green to eat red meat. The price of beef has doubled since 2020, and once you add a few drinks (the cost of wine rose 11 percent in 2025) and tack on the rising price of labor (up 23 percent in 2025 and 33 percent in 2024 and 2023), before you know it, a night out at the steakhouse costs as much as the monthly payment for a brand-new Mercedes G-Wagon.
At Grandson Steaks, Roger Cañez wants to change that. He only serves USDA Prime and Choice Brandt Beef from the family-owned ranch in the Imperial Valley, known for its high-quality, hormone-free, vegetarian-raised Holstein cattle with signature marbling and top-notch taste. But as the Brandt Beef distributor in Mexico, Cañez gets wholesale volume pricing that other smaller restaurateurs can’t access.
Those savings get passed to the consumer: At Grandson, a 12-oz. house-cut (Choice) ribeye costs $34, while Prime goes up to $44. Comparatively, a 14-oz. Prime ribeye at a competing high-end local steakhouse runs around $66.
“There are a lot of people in San Diego who really love steaks, but they can’t afford it—that’s reality,” says Cañez. “So we decided to kind of cut all the fine dining rules and put everything into the quality.”
Cañez has tried the “steak-for-less” model before. He opened Brasa Norte in Market on 8th in National City, offering plates like a Tomahawk steak with bone marrow, four quesadillas, and a side of beans for $44.99. He also operates Roger’s Mariscos inside the market, and he brought some of those stall’s best sellers (like the Baja shrimp cocktail and yellowfin tuna tostada) to Grandson Steaks for a surf n’ turf menu plus tacos, salads, and desserts meant for the family-friendly Liberty Station crowd.
It’s the second concept for the fully built-out corner suite, which formerly housed the ambitious California deli concept Wildflour Delicatessen from chef Phillip Esteban, the mastermind behind White Rice and Base Kamp Meals. Not much changed design-wise, other than adding some more booths, moodier lighting, and a couple of guitars for that modern Mexican flair. Most of the 130 seats are outside (98, to be precise), with 20 seats inside and an additional 12 at the bar.
But after you choose where to sit, you’ll be able to also choose how much to spend. “If you want to have a casual afternoon with tacos and margaritas, or if you want to have a full steakhouse [experience] with bottles of wine, we can do both,” says Cañez.
Grandson Steaks is now open at 2690 Historic Decatur Road, Suite 102. Hours are Tuesday through Thursday, 11:30 a.m. to 9 p.m.; Friday through Saturday, 11:30 a.m. to 10 p.m.; and Sunday, 11 a.m. to 9 p.m. (closed Monday).
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].
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.
An Artist @ The Table’s immersive dinner series unites creativity through art and food March 20-22 at Chapel in Liberty Station
There’s a certain strangely yellow-tinted lightbulb in a certain bathroom in a certain bar on Main Street in Richmond, Virginia that I used to frequent when I was in college. (IYKYK) To locals, we knew that if you wanted to look super hot, or at least feel super hot, it was the lightbulb-mirror combo worth waiting in line for. That tiny one-stall room became the perfect place for selfies, surreptitious makeout sessions—pretty much anything but actually going to the bathroom.
Color theory is science, not magic. Yellow light is less harsh on the eyes than white or blue, and can promote a feeling of relaxation and happiness. A little color can go a long way to change a mood—and that’s exactly what visual artist Ben Guerrette hopes to accomplish when he drenches Chapel at Liberty Station with an immersive light installation synchronized to pair with chef Flor Franco’s four-course menu exploring the four elements of earth, fire, air, and water from March 20 through 22 for the latest An Artist @ the Table dinner series.
The series is part of local nonprofit Vanguard Culture’s 10th anniversary programming, marking a decade of advancing San Diego’s creative industries through professional development opportunities, events, collaborations, and other resources. Executive director Susanna Peredo Swap says previous An Artist @ the Table dinner series have featured artwork from a variety of artists ranging from the estate of Jean-Michel Basquiat to British fashion icon Zandra Rhodes, and chefs like Ron Oliver (former chef de cuisine of Marine Room) and Carlos SanMartano (Salt & Cleaver, Herb & Wood).
“[But] this is the first time that we’ve done something so large-scale and so immersive,” she says. Over three nights with room for 30 guests each night, each dinner begins with an hour-long silent auction to raise money for Vanguard Culture’s nonprofit support of the local arts, after which Swap will introduce Guerrette, Franco, and explain the run of the show. “Then the experience will happen, which is about a three-to-five minute immersive sound and light experience, and then the food will come out, and then we’ll repeat that three more times after that,” Swap says, at which point the space will open for time for guests to unwind and absorb the experience.
That time to unwind with one another, she stresses, is crucial. “I think that’s part of why the arts—and the culinary arts in particular—are so important now. It’s that ability to just remember our humanity and come back to the joy of living, the joy of this moment, the joy of art, the joy of sound, the joy of food, the joy of gathering,” says Swap. “And so even though big things are happening, we get to kind of disconnect for just one moment and sit together in community and find joy and share together.”
During the conversation with Franco, Swap, Guerrette, and myself, I wondered: If eating together is an inherently communal act, but emotional reaction to art is a personal experience, how do the two coexist?
Franco believes they go hand-in-hand. “I think in this particular dinner, people are going to take home both the experience of community, but also it’s going to be very personal for every single one,” she says. She could be watching a play with friends and find herself crying, but the person sitting next to her will be dry-eyed. “The senses are different for each person.”
The meal itself, inspired by the four elements, will remain a surprise for the guests, but Franco did provide a few hints of the framework. “There will be plenty of seafood, you know, for the water part,” she promises, as well as a red meat entree for land and a few other tricks up her sleeve. But to coincide with the artistic vision, “the plating is going to have to do a lot,” she says. Despite her long experience as a chef in Baja California and San Diego (as well as the first female chef inducted to the prestigious gastronomic society Disciples Escoffier International in 2018), it’s her first time working in tandem with light design.
For Guerrette, he hopes people leave both feeling moved and inspired. “I’m hoping that this becomes something that maybe inspires more people, other artists to maybe make big, grandiose ideas like this,” he says. “If you have big ideas, go for it.” (Pro tip: be sure to turn on some blue or green light to help boost your creative process. Like I said, it’s science.)
Tickets to An Artist @ the Table with artist Ben Guerrette and chef Flor Franco on March 20 through 22 are now available.
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].
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.
This month, the 2026 San Diego Business Impact Awards recognized local businesses making an impact in clean energy, biotech, hospitality, and beyond
Renewable energy companies building hundreds of power plants. Biotech startups using artificial intelligence to create personalized medicine for children with rare diseases. Hospitality companies quietly powering thousands of local events. Consumer brands growing from beach-town startups into national businesses. These are the kinds of companies driving San Diego’s economy today, and the businesses recognized at this year’s San Diego Business Impact Awards offer a snapshot of where the region is headed.
Hosted July 23 by San Diego Regional Economic Development Corporation (EDC) and JPMorganChase, the second annual awards event honored four local companies for innovation, growth, and economic impact. More than 100 nominations from San Diego’s middle-market businesses were reviewed by a 10-person judging committee, with winners selected across four categories: startup, early-stage innovator, rising star, and established heavyweight.
Two-time honoree Jimbo Someck, founder of Jimbo’s organic grocery stores, also joined the event for a fireside chat on buying local, supporting emerging brands, and giving back to the community.
“San Diego’s strength comes from its makers and builders—the resilient people who endure great risks and overcome obstacles to build and scale a company,” says Aaron Ryan, San Diego Region Manager and Middle Market Banking at JPMorganChase & Co. “These awards aren’t just recognition; they spotlight the talent, grit, and innovation shaping our region’s future. By celebrating those who create and build, we foster connections and fuel the growth that keeps San Diego thriving.”
Heavyweight honoree SOLV Energy has grown alongside the country’s rapid investment in renewable power. “It’s an exciting time for SOLV Energy as we are experiencing significant growth,” says CEO George Hershman. “The business has doubled over the last year and has almost double-digit growth since its inception.”
The Rancho Bernardo-based company designs, builds, operates, and maintains utility-scale solar and energy storage facilities. Since its founding in 2008, SOLV Energy has built more than 500 power plants.
Growth has translated directly into hiring. About 200 employees work from the company’s local headquarters, including roughly 20 interns. “Our intern program is a big part of the way that we grow our workforce,” Hershman says. “Last year, 43 percent of our interns became full-time employees. We believe San Diego is a great community to build and grow a high-tech infrastructure and technology company because of the incredible workforce—the ability to attract top talent and draw from world-class universities.”
Startup honoree La Jolla Labs is tackling one of medicine’s biggest challenges by developing personalized RNA therapeutics for patients with rare diseases—many of them children with neurological disorders like ALS. Using proprietary artificial intelligence and machine learning tools, the biotech company develops treatments tailored to each patient’s specific genetic mutation.
CEO Tamar Grossman says the recognition reflects how far the company has come despite limited resources. “We’re honored to be recognized for our ability to change and save patients’ lives and turn our lean startup into a clinical company with very minimal resources,” she says.
Grossman credits San Diego’s concentration of research institutions—including UC San Diego, the Salk Institute, and Scripps Research—with creating a pipeline of talent and collaboration. “San Diego is one of the world-leading centers for technology, genomics, and RNA therapeutics,” she says. “We have over 30 RNA therapeutics companies here, and we support each other and help with anything related to drug discovery.”
She says that collaborative spirit extends beyond formal partnerships. “You can walk around Torrey Pines, go into a café, and find colleagues from the industry and have an ad hoc conversation,” Grossman says. “That’s something very unique to San Diego.”
While Snake Oil Venue Company may not be a household name, chances are many San Diegans have attended one of its events. The early-stage innovator honoree has expanded from beverage catering and mixology consulting into venue management, operating Julep Venue in Mission Hills, Bramble Bay Venue in Imperial Beach, Vesper Venue, the Chapel at Liberty Station, and five outdoor venues throughout Liberty Station—more than 500,000 square feet of event space altogether.
“We do a lot of launch parties for corporations and new products,” says CEO Mike Esposito. “I really like working on the entrepreneur side of things, where new businesses are entering the San Diego market and looking to make a splash.”
Snake Oil has executed more than 16,000 events, employed more than 1,000 people, and partnered with more than 900 local vendors, including caterers, florists, photographers, entertainers, and other hospitality businesses. The company also works with many of San Diego’s nonprofits, museums, and cultural institutions. “We get to celebrate people’s most important moments,” Esposito says. “Whether that’s a wedding, celebration of life, or quinceañera, we’re fortunate to be involved in the community in so many different ways.”
Rising star honoree ALOHA Collection is proof that a simple idea can grow into a thriving company. Founded by two roommates who wanted a better way to carry wet swimsuits after a day at the beach, the lifestyle brand has grown into a business while maintaining strong year-over-year growth.
Now headquartered in Carlsbad, ALOHA Collection employs more than 100 people and operates its California flagship store in Encinitas, which is slated for a remodel. With roots in Hawaii, the company is known for its lightweight, splash-proof travel bags that have become a familiar sight on beaches in San Diego and beyond.
“‘Aloha’ is part of our name, but it’s also how we move through the world,” says CEO Lynna Barnard. “It’s how we show up for people, the way we travel, the way we give back.” Since day one, the company has maintained a 5 percent giveback to Hawaii conservation efforts, contributing millions of dollars over the years.
“I think what’s so inspiring about ALOHA Collection, and the founders in particular, is when you dream big, those dreams can come true when you work hard and trust in the universe,” Barnard says. “It’s inspiring to be a role model for other people wanting to start businesses from humble beginnings. Start small and watch it grow.”
Together, businesses like these form a cornerstone of San Diego’s economy—not only through the jobs and revenue they generate—but through the local workers they hire, vendors they support, and investments they make in the region. Their growth doesn’t happen in isolation; it ripples outward, strengthening the broader business community and the people who call San Diego home.
The fast-casual shop focuses on the region’s two specialties: grilled meat and thin flour tortillas
Americans often have our own regional cuisine preferences—for instance, I tend to go for Carolina-style whole hog barbecue over Texas brisket (but certainly wouldn’t kick a Kansas City burnt end out of bed, either). So why is it when it comes to Mexican food, we’re occasionally guilty of lumping the entire country’s cuisine under one broad brush?
There’s far more to Mexican cuisine than tamales, pozole, and chilaquiles—Oaxaca is as famous for its seven moles as Baja California is for the Ensenada-style fish taco. And when it comes to Sonora, the northwestern Mexican state bordering Arizona and New Mexico features plenty of cattle ranches and wheat fields, giving the region its signature ranchero grilling culture and paper-thin flour tortillas. San Diego is about to get a taste of the fire-grilled flavors, when TacoNora opens in Pacific Beach on Saturday, March 7.
Renata Vázquez, founder of Tyche Food & Beverage Consulting and cofounder of TacoNora, says it’s the first location for the family-owned brand (although the ownership group operates four other taquerías in Sonora under a different name), and they are already actively looking to open more locations in North County and Arizona. But Pacific Beach felt like a good place to start for the grill-forward, fast-casual concept.
“Guests start by choosing their protein,” she explains, pointing to options like asada, pork belly, chicken made with a house seasoning mix, trompo-style ribeye or sirloin steak, or grilled Anaheim chiles. Then they can choose if they want it as a regular taco, lorenza (an open-faced, crispy taco), caramelo (a Sonoran specialty where carne asada and melted cheese are sandwiched between two crispy flour tortillas), costra (a “crust” of caramelized cheese wrapped around the chosen filling), a Sonoran-style burrito, or TacoNora’s signature taco pizza.
“Each format highlights the tortilla and the grill differently, but the meat remains the focus,” Vázquez explains.
TacoNora will also offer housemade guacamole, beans slow-cooked with pork fat and red chile, and a salsa bar with 10 different housemade salsas. The entire experience is meant to be interactive, customizable, and something new, but still unfussy. “We wanted to create a concept where the quality of the meat speaks first, the tortilla supports it, and everything else enhances it—without overcomplicating the experience,” she says. “Sonoran food deserves a voice in San Diego.”
TacoNora opens Saturday, March 7 at 956 Garnet Avenue.
Tip Top Meats, the iconic European deli and market that closed in 2024, officially soft re-opened at 6118 Paseo Del Norte in Carlsbad, bringing back its famous meats and Old World sundries. While the team and family may have decades of experience under their belts, it’s still a new era, so give ‘em some grace during the soft opening as they get their feet (and meat) under them once more. Open 7 a.m. to 8 p.m. daily.
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].
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.
After years of closure, the wartime venue has been restored and will begin hosting community gatherings and celebrations once more
For more than 80 years, the North Chapel has been one of Liberty Station’s defining silhouettes. Opened in 1942, the multi-faith chapel has hosted Navy services, weddings, memorials, and countless community milestones during wartime years. Its story stretches from religious services for military men and women to cultural anchor.
Then came a stalemate. In 2018, a new tenant, 828 Events, proposed a modernization of the building’s interior, sparking fierce pushback from preservationists and neighbors. The San Diego Union Tribune reported that the online leasing opportunity boasted the chapel would be “perfect for a restaurant or retail tenant.” The suggestion that the historic chapel may become a restaurant caused uproar from local community members. According to Congressman Scott Peters’ official website, his office requested an investigation by the City Attorney. The plan was halted, but what remained was a structure in limbo.
In the years following, Liberty Station reshaped itself; breweries opened, restaurants buzzed with crowds, and gelato melted on children’s hands in sunny courtyards. The chapel remained unopened in a district otherwise reborn—until now, when Snake Oil Venue Company became its new stewards.
If you’re wondering why a company known for cocktails is reopening a historic chapel, the answer is simple: they’re no longer just a cocktail company. In 2019, after a decade crafting cocktails, Snake Oil launched its first venue, Julep, and pivoted into full-service events. Growth snowballed from there. This April, it opened Bramble Bay in Imperial Beach, followed quickly by Vesper at Liberty Station. In just one year, its footprint jumped from 32,000 square feet of event space to more than half a million.
But, even as experienced venue operators, the chapel was a unique endeavor. “This wasn’t acquisition; it was responsibility,” says Snake Oil’s CEO Michael Esposito.
The first time he walked inside, the neglect was unmistakable. “Here was a sacred San Diego landmark sitting quietly in a deteriorated state,” he recalls. Curtains were stained, corners layered with dust, and the once-ornate woodwork was overshadowed by a red carpet that “smelled like damp newspapers.”
The chapel had sat unoccupied since 2019, according to Joe Haeussler, executive vice president of Pendulum Properties Partners, which acquired the leasehold to the chapel and several other Liberty Station properties in 2018. After considering several proposals for the dormant space, Pendulum brought Snake Oil on in 2023 to reopen and steward the building. “We felt their plans were the most respectful of the historic asset and would open the building to the public in the right way,” Haeussler explained.
Rather than impose a new vision, Snake Oil chose preservation. While it’s now an events space, it has retained its original intent as a gathering place for the community. Restoration, in this case, meant listening to the building. When the team began pulling up the carpeting, they uncovered exquisite, period-specific 1940s Douglas Fir flooring. They refinished the planks rather than replace them, breathing life back into the chapel’s historic foundation. Even the stained glass windows, which were not part of the original Navy design, remained. The earlier plans featured frosted panes that brought in soft, controlled daylight, but the stained glass had become part of the chapel’s collective memory. The restoration cost nearly $1.2 million.
Beyond sentiment and preservation, the North Chapel’s renewed functionality includes a main hall which offers 4,000 square feet of flexible space and seats roughly 425 guests, with additional pew seating on a mezzanine. An adjacent side chapel adds another 600 square feet for more intimate gatherings. Outside, three connected exterior zones (over 3,000 square feet total) provide ample room for receptions, cocktail hours, or garden-style events.The venue will have a preferred-vendor list, with some flexibility for outside vendors. Beverage and cocktail service is handled exclusively by Snake Oil Cocktail Company.
Christopher Bittner at OBr Architecture, Tim Wright of Wright Management, and Andre Childers with Pacific Building Group Construction led the improvement process, while Melissa Strukel of We are Human Kind designed the interiors and furnishings. Bittner says the project was shaped less by reinvention than by attention to what was already there.
“The building itself was the inspiration,” he says. Rather than dramatic alteration, the work focused on careful adjustment. “The building needed small, yet thoughtful, modifications to allow the building to be used for the new use. We worked through many options for how the building would function and at each stage thought through the potential historical ramifications.”
As word spread of the restoration, the stories came streaming in, carried by people whose most meaningful life moments unfolded within its walls. “For some, it was a grandfather who found a moment of resolve here before leaving to serve in World War II,” says Esposito. “For others, a bride who walked down the aisle as a young woman, or the loved one of a first responder whose life was honored within these walls.” The stories varied, but the sentiment was shared: the chapel’s legacy matters.
Ingrid Yang, M.D., J.D. is a hospital-based physician in San Diego, CA, certified yoga therapist, and longevity specialist. She loves *double hearts* San Diego and spends her days helping people fully engage in long, healthy lives through evidence-based lifestyle medicine. Her books include Adaptive Yoga, Zen Mindfulness, and Hatha Yoga Asanas. When she’s not leading international wellness retreats, she is chasing sunsets, handstanding in nature, or geeking out over mitochondria.
Hypertension is the leading cause of cardiovascular disease and premature death in women
It’s estimated that 44% of women in the U.S. have high blood pressure, also known as hypertension, but many don’t know it. The disease often has no symptoms, and when symptoms do present, they can appear similar to many other conditions. High blood pressure increases the risk for heart disease and stroke, so it’s critical that it’s detected and treated early. And for women at risk of developing high blood pressure, prevention is key. Click here for the basics of high blood pressure and how Scripps physicians at Scripps use screenings not just as a diagnostic tool, but as part of routine preventive care.
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