If San Marcos–born company Plantible has its way, the story of food’s future will begin with two friends who met as kids in the Netherlands. Tony Martens Fekini was in agricultural commodity trading. Maurits van de Ven was an investment banker—but they wanted more. Could they start a company together? They brainstormed. A banking app? Nah. Software of some sort? Maybe, but what? Renewable energy? It’s already so commoditized!
Then, as one does, they decided they wanted to change the world by reimagining the agricultural supply chain via the introduction of a novel ingredient that could revolutionize how bakers emulsify and chefs bind, all while keeping an eye on sustainability.
You know, no big deal.
Courtesy of Plantible The company’s trademark Rubi can replace animal proteins for a fluffy meringue without the eggs.
After much research, they landed on RuBisCO (the much shorter abbreviation for the mouthful that is ribulose-1,5-bisphosphate carboxylase/oxygenase). It’s likely the most abundant protein on the planet. It’s older than oxygen. Pound for pound there is more RuBisCO on Earth than there is human mass. You’ve consumed it before; it’s in your salad. It’s the catalyst for photosynthesis—it captures CO2 and converts it into sugars, which enables plant growth. It’s also a complete protein, with all nine of the essential amino acids the human body needs but does not make on its own.
Also, it just so happens that RuBisCO, when isolated, is kind of like the valedictorian of proteins. Free of the FDA’s top eight food allergens (plus 12 more common ones), it acts as a weirdly fantastic egg substitute, foaming agent, and sensory-enhancing addition to plant-based dairy and meats. In trials, it can even make gluten-free baked goods—drum roll—moist. “They usually taste so dry, right?” Martens (his preferred name) says.
RuBisCO, Martens and van de Ven fantasized, could take the place of other functional ingredients—animal proteins and hydrocolloids like methylcellulose—that impact food consistency. “The digestibility is better, and you need less of it for the desired effect,” Martens explains.
Courtesy of Plantible
But if the duo was going to sell RuBisCO, they needed a sustainable source of it. Then they heard of lemna, a small aquatic plant that doubles in size every 48 hours. It doesn’t need arable land (unlike, say, soybeans), can be cultivated year-round, and uses up to 90 percent less water than many other crops.
“So, we connected these two dots, [lemna and RuBisCO],” Martens says. “And then we quit our jobs.”
Through their network, they learned about a defunct algae farm in San Marcos in North San Diego County. The owners offered it for free to these Dutchmen with a dream. “We packed all our stuff up, and here we are,” Martens says. “Honestly, if [the farm] had been in Alabama, we’d be in Alabama.”
The plot just off Twin Oaks Valley Road is lined with greenhouses, a couple trailers, and some dusty RVs. Martens jokes that it looks like the perfect starter set-up for a cult, but no—it’s the world headquarters of the duo’s company, Plantible.
When they first arrived in 2017, however, they had a big problem: “We had no idea how to extract RuBisCO,” Martens says.
Courtesy of Plantible
Martens spent the first year-and-a-half in an RV, trying to crack the code—he had beakers and Vitamixes galore, even mini spin dryers stuffed with juice-filled vacuum bags. He felt like Walter White from Breaking Bad (sub green smoothies for meth).
Then, the pandemic struck. Plantible’s six (very) devoted employees podded together on the farm and perfected the process: Harvest the lemna, rupture the chloroplast cells, toss the mixture into a centrifuge, do some other top-secret chemistry stuff to separate the RuBisCO from its chlorophyll, and dry what is left— then, voila, the company’s trademark Rubi Protein.
Courtesy of Plantible Plantible grows lemna year-round in its San Marcos greenhouses.
Six years after its humble beginnings, Plantible expanded into a new 100-acre commercial facility in Texas and now employs 70 people. Last November, the company scored $20 million in series B funding. It has already promised several hundred metric tons of Rubi Protein this year. Martens can’t divulge which companies currently use Rubi, but he can say that Chipotle and Kellogg invest.
Recently, he gave me a tour of the OG farm in San Marcos. We entered a quiet, humid greenhouse where tiny plants floated around a pond of water like it was a slow-mo lazy river. I envisioned myself jumping in and chilling like a contented capybara in a Japanese onsen.
Courtesy of Plantible Rubi Protein
Martens dipped his finger in and presented some tiny green specks—lemna is adorable. The taste is crisp and planty, like watercress or purslane. I knew it was all going to become white dust, but if given the opportunity, I’d pesto the crap out of that stuff, get it all up into a sandwich.
Plantible is now setting its sights on more Rubi discoveries: Could it work in body products like masks or scrubs? And, more importantly, can the company develop Plantible farms all over the world to help populations maintain their own renewable protein source?
Though the product is not yet available to the casual consumer, Martens also envisions a world in which Rubi Protein becomes a household name and a shopping-list regular. He can almost hear it now: While you’re picking up the milk, can you also grab more Rubi?
Mara Altman is the author of two nonfiction books, Thanks for Coming and Gross Anatomy: Dispatches from the Front (and Back), which was a semi-finalist for the Thurber Prize for American Humor. Altman also wrote eight best-selling Kindle Singles and has written for publications such as The New York Times and New York Magazine. Earlier in her career, she was a staff writer for The Village Voice and daily newspapers in India and Thailand. She lives in North Park with her husband and twins.
In a city overflowing with cortados, ceremonial-grade matcha, and ambitious coffee startups, standing out isn’t easy. It’s even harder when your business doesn’t have a fixed address. That’s the challenge (and increasingly, the appeal) of One of One.
The Filipino-American coffee and matcha pop-up concept is the work of Kristin Cleavinger, a San Diego native who spent nearly a decade working in the Los Angeles specialty coffee business before returning home to build a concept of her own. The business takes its name from Cleavinger’s grandfather Gregorio Magnaye Bolor, who immigrated from the Philippines to the United States in the 1970s with almost nothing, but managed to build a life for him as well as his descendants.
It’s that sense of grit, perseverance, and identity that Cleavinger says fueled her to build One of One. “Throughout my time in specialty coffee, I was really curious about Filipino representation, because that wasn’t something that I saw,” she explains. She began to research coffee from the Philippines, but considering the island nation only produces about 0.25 percent of the world’s largest producer, Brazil, there wasn’t much to find.
Instead, she turned inward, drawing from her family’s history and her own Filipina-American identity to build something personal. “To me, this really is a way to honor my family’s legacy—my nanay, Maria Nieves Bolor, and my tatay Gregorio.”
Photo Credit: Juliet Furst
For her drinks, Cleavinger never uses refined sugars, and syrups are made in-house from organic and regenerative ingredients. The Summer Peach latte, the current seasonal special, layers Ceylon cinnamon, unrefined cane sugar, Maldon sea salt, and ripe yellow peaches for a riff on one of summer’s most glorious treats: peach cobbler. Another new drink is Mint Chip, inspired by Thrifty ice cream with a fresh mint syrup, dark cocoa powder, and chocolate chunks with a base of either espresso or hojicha (roasted Japanese green tea with a mild, sweet, earthy flavor and lower caffeine content than other green teas).
Other crowd pleasers include the signature Neapolitan latte, which is inspired by childhood memories of her family using Neapolitan ice cream to create pan de sal ice cream sandwiches. She layers housemade organic strawberry syrup, Madagascar vanilla bean-infused oat milk, and dark cocoa-swirled espresso for a tricolored beverage experience that she recommends sipping before stirring to taste each layer on its own merit.
Past specials have ventured deeper into Filipino flavors, like a turon-inspired latte using jackfruit and banana; another was a coconut pandan matcha made with organic coconut water and topped with a pandan matcha cream.
Photo Credit: Juliet Furst
The sourcing decisions behind these drinks are equally deliberate. Coffee comes from Boondocks, a Filipino-owned LA roaster whose founder is originally from National City. Its current offering, the Galleon blend, combines beans from southern Luzon in the Philippines with Chiapas, Mexico—a nod to the communities woven into San Diego’s own cross-border identity. Matcha is sourced through Este, a local San Diego company that works directly with producers in Mie Prefecture, Japan.
Every supplier is chosen for value alignment as much as quality—Boondocks’ current blend, for example, directly supports women-owned farms. “Each person has the power to choose where they want to put their dollar,” Cleavinger says.
You can catch her at regularly scheduled pop-ups at places like Olivewood Gardens in National City (every third Saturday), Ayi in South Park’s Summer Series (every Saturday morning in June), and on regular rotation at Home Ec and Best Bud Floral in Kensington. (More dates are listed on Instagram as well.) Cleavinger says she does have plans to launch a brick-and-mortar shop in the future, ideally with an expanded beverage menu, space for art shows, and a community gathering place for local and Filipino-owned makers.
In a crowded field of coffee concepts, One of One shows that a memorable drink can do more than wake you up. It can tell you something about the person behind the idea—who they are, where they’re from, and where they’re going next.
After appearances on Top Chef and Iron Chef Mexico and stints at big-name kitchens like Vaga and Leu Leu, chef Claudette Zepeda just released her debut cookbook Cooking the Borderlands: Spice and Smoke Between Mexico and the States. By deep diving into the cross-border culinary traditions between Mexico and the United States, Zepeda doesn’t just tell the story of food—it’s a story of her upbringing as a self-proclaimed “border kid,” a moniker all-too-familiar to thousands of people who straddle the two countries. It’s a fascinating (and beautiful) book from one of San Diego’s native daughters and well worth picking up.
Despite throwing the North County restaurant world into despair at the news that Matsu was permanently closing, we are blessed with the ability to continue enjoying Chef William Eick’s culinary prowess. Eick is now the chef de cuisine at Pacific Point at the Park Hyatt Aviara Resort in Carlsbad, working alongside sushi chef Meljohn Sebastian to design a new Asian-inspired menu focused on seasonality. Matsu may be over (for now), but Eick’s talent is still on full display.
Urban Property Group just announced a deal for a new cafe opening in the freshly renovated Five50 West in Little Italy. Café Noelia will open this summer, bringing a slew of coffee, matcha, toasts, and sandos to the ground floor of the building, where (rumor has it) a Japanese speakeasy is also on the way.
In the latest twist of the weirdly ongoing story that is Modern Times Beer, its Encinitas location, the Far West Lounge, is no more. The once-renowned local craft beer brand flew too close to the sun during the beverage boom and now, after closures, sales, and corporate splits, only exists with a small handful of the original tasting rooms and as a craft coffee brand (that’s not actually related to the beer side of things anymore).
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.
I’m a creature of habit. When I go to Petco Park for a Padres game, I order two things without fail: a Swingin’ Friar ale from Ballast Point and a Friar Frank (extra mustard, no ketchup). I might supplement with tri-tip nachos from Seaside Market, or splurge on fancy fish tacos from Deckman’s at the Draft, but there’s no way I’m going to a ballgame without enjoying the classic combo of a beer and hot dog.
But this season, I’m faced with a conundrum. CoCo Ichibanya, the world-famous Japanese curry chain with locations in Convoy District, Los Angeles, Orange County, and Texas, debuted this March at the Mercado near Section 104. I recently attended a game against the New York Mets when I noticed a woman sitting in the row in front of me with a giant helping of chicken katsu curry. I hadn’t seen CoCo’s curry in the wild at the ballpark yet, but the aroma of the crispy fried chicken bathed in savory curry wafting over her shoulder absolutely intoxicated me (and ended up being a nice distraction to the 7-3 loss). Hopefully, she didn’t notice me leering with envy, but I’m 92 percent sure I got some drool on the guy next to me.
The world’s largest Japanese curry chain isn’t done popping up in San Diego quite yet. This July, CoCo Ichibanya will open its second standalone store in San Diego on the ground floor of the Denizen building in Hillcrest.
First launched in Nagoya, Japan in 1978, CoCo Ichibanya specializes in Japanese-style curry dishes, a comfort food signature. Unlike fiery Thai and Indian curry, Japanese curries are often more like gravy, served over rice and alongside katsu pork, chicken, or beef, or as curry omurice (omelet rice). The chain expanded to the United States 15 years ago, and owner Teruyoshi Ono says they’d been eyeing more opportunities in San Diego for some time.
Courtesy of CoCo Ichibanya
The location in Hillcrest spans 2,585-square-feet with seating for around 49 guests. Menu favorites like the chicken cutlet curry with vegetables, the pork cutlet omelet, and Thai tea will be available, but Ono said Hillcrest will be the first location in the US to offer one major crowd-pleaser: alcohol. And keeping with local baseball fandom, “We will also have Padres x CoCo Ichi limited merchandise at our Hillcrest location,” he promises.
Ono also revealed that CoCo’s future expansion plans include looking for more locations across Southern California and possibly more in San Diego. While the Japanese yen remains at a historic low against the dollar (making it an absolutely unbeatable time to visit the Land of the Rising Sun), why fly overseas when you can get a taste of Japan in your own backyard—or ballpark?
Leucadia, gird your loins for a bagel bonanza. New Wave Bagels is ready to sling its sourdough delights in time for the July 4 weekend, promising bagels, breakfast sandos, and a limited sandwich menu until a hard launch on Wednesday, July 8. Maybe we should rename Independence Day to Carbohydrate Day?
First a Michelin star, now number one—Carlsbad’s darling Lilo was just named the number one restaurant in the US by Robb Report, the luxury lifestyle site (which coincidentally happens to be owned by Penske Media Corp., the new owners of Vox Media and Eater as of today). What can’t John Resnick and Eric Bost do??
B’s Bodega, a New York-inspired deli and convenience store inspired by the late Brandon Zanavich of The Friendly, is slated to open later this year. But before it does, you can get a taste of the Big Apple energy on June 27 at Bock in South Park, when the B’s team will be on hand hosting their first sandwich pop-up. Sneak a peek of what’s to come and grab a beer while you’re at it.
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.
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.
Photo Credit: Kimberly Motos
Kimberly Motos
Birdman Sandwich at Chick & Hawk
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.
Photo Credit: Lucianna McIntosh
Lucianna McIntosh
Oysters + Jewel of the Sea Martini at The Fishery
“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.”
Photo Credit: Eric Wolfinger
Eric Wolfinger
Herb-Roasted Golden Chicken at Fleurette
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.
Photo Credit: Dee Sandoval
Dee Sandoval
Espresso Ice Cream at Lucien
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.
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.
I peel myself off my couch, crack my back, and force myself to the bar (23 years old, by the way). It’s a Friday night, and my smart watch is already informing me my body battery is critically low.
Nevertheless, party we must.
Because, to be fair, one of the best things about going out—dive bar, velvet-clad cocktail lounge, or anywhere in between—is the performance of it all. Watching a bartender shake and stir like it’s choreography, finishing the drink with a sprig or petal placed just so, feeling like your collection of mixers and spirits is worth pouring into the Holy Grail.
One of the worst things about going out, though? Being out.
So I thank God for the home bar.
No lines, no cover, no shouting your order over someone named Kyle who just discovered the AMF. No $19 cocktails that taste suspiciously like juice. Just me, my apartment (where I can play whatever music I want), and the quiet confidence of knowing I can make something decent without putting on real pants.
A home bar, I’ve learned, doesn’t have to be impressive. It just has to be intentional—a few bottles you actually like, some tried-and-true tools, and at least one drink you can make without Googling. That’s it. That’s the barrier to entry.
To create the ultimate home bar collection, we tapped the folks at San Diego cocktail supply shop Collins & Coupe to give us some of their recommendations. Pick and choose what you need, and start cocktailing.
Courtesy of Collins & Coupe
The Must-Haves
Shaker Tin
You won’t get very far in your cocktail-making-journey without shaker tins. Boston shakers (two pieces, tin-on-tin) and cobbler shakers (three pieces with a strainer and cap) are the most classic styles, but if you want to avoid the tins getting stuck (or creating a mess on the floor), Boston shakers are the way to go.
“Koriko Tins by Cocktail Kingdom are the gold standard for every bar worth their salt. Every new bar we help outfit with tools insists on this brand and model,” says Collins & Coupe co-owner Gary McIntire.
“These are handmade, 100 percent solid copper and will last a lifetime,” McIntire says. “Because they are solid, there is no plated finish to wear off, and they will only look more beautiful with age.”
Bar Spoon
According to the pros, don’t even bother getting bar spoons shorter than 12 inches. One foot long is the magic length to get the best stirring results: “Rule of thumb is at least 50 percent of the spoon should be out of the glass,” says McIntire.
Pulp in your orange juice? We’ll allow it. But in your cocktail? Smooth and strained is optimal. You have two choices here: Hawthorne strainers have a spring that attaches snugly to shaking tins; julep strainers have no tabs or springs (originally created to drink mint juleps before straws became commercially available).
We’ve all seen those seasoned bartenders with the arm tats and haughty demeanors who can assemble perfect drinks with their eyes shut. The rest of us, however, need training wheels. Jiggers—those hourglass-shaped measuring tools—make consistent cocktail-making easy, although cheap versions tend to be inaccurate. Don’t skimp out on these.
“Heavy-duty and made of one piece,” McIntire says. “We use [this jigger] in our classes and at home. It comes in a bell-shaped version and a Japanese version, which is tall and narrow.”
“Glassware is always essential to the cocktail experience,” says McIntire. The martini glass is an avatar for American hair-loosening for a reason: sleek, viciously “V,” and highly spillable (danger always looks good). To start, look for a coupe glass (the fancy cat bowl-looking thing), a highball (glassware with posture), and a rocks glass (the blue collar hero).
You know how Caesar dressing tastes way better when you don’t think about the fact that there are anchovies in it? The same goes for cocktails and raw egg whites. Some of your favorites rely on the frothy ingredient to shine (whiskey sours, gin fizzes, etc.). Mesh strainers help make that magic happen. According to McIntire, always get the conical version; the round, bowl style could cause spills.
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.
San Diego’s coffee industry has yet to hit its ceiling. There are at least 850 coffee shops across the county (possibly over 1,000 at this point) and more specialty cafes and roasters seem to join the roster every other week.
Some newcomers, like Chance’s Coffee, focus on specialties like Vietnamese coffee; other stalwarts, like Bird Rock Coffee Roasters, have helped put the local coffee scene on the map with internationally acclaimed beans and baristas for 20 years. You can get a classic pour-over or an ultra, whipped cream–topped strawberry lavender basil blueberry matcha latte sprinkled with unicorn glitter—whatever your coffee style, San Diego’s got it… somewhere.
Steady State Roasting falls more in the former category, focusing on traceable, sustainable sourcing and no-nonsense roasting (no unicorn glitter here, sorry!). Founder and lead roaster Elliot Reinecke first started Steady State in a garage behind his house, roasting small batches until expanding slightly to a shared and not-quite-permitted space before landing in a lucky spot on State Street in Carlsbad.
Now, eight years later, Steady State is scaling up once more, opening its second cafe in San Marcos next to their roastery. The new location offers the same food and drink menu as the original Carlsbad location, and Reinecke says he plans to add an onsite bakery to bake items like English muffins and country loaves to supplement Prager Brothers’ more specialized pastries.
He doesn’t plan on opening more cafes, though. Rather, Reinecke plans to expand roasting operations and strategic sourcing. Currently, he sources beans from Colombia, Panama, across Africa, and as of this year, Costa Rica. “We’ve had Costa Rican coffee before, but we went to origin a few months ago and bought six different lots from there, all from really good high-end local farmers,” he explains.
The rising cost of sourcing does present some challenges, as does changes within coffee culture itself. Coffee has moved from a mass-market beverage to a highly personalized artisanal experience, but the current feeling is moving back towards focusing on quality over flashiness, says Reinecke.
If Reinecke’s prediction is right, coffee is headed on a similar trajectory to craft beer. Ten years ago, no one knew what Citra hops were. Now, even casual beer fans are versed in hop varieties, and that attention to detail is spilling over to coffee as well. How many of San Diego’s 1,000 coffee shops will remain once the unicorn glitter’s luster fades? My bet is on anyone remaining steadfast to sourcing, sustainability, and simplicity.
Steady State San Marcos is now open at 1320 Grand Avenue, Suite #9, San Marcos. Initial operating hours are Tuesday through Saturday, 7 a.m. to 2 p.m.
Sake lovers would do well to keep September 27 open. The 10-year anniversary of the San Diego Sake Festival is coming to Julep Venue in Mission Hills with over 150 different sakes and shochus from across Japan, plus VIP tickets get special access to unlimited tastings from Michelin-starred Soichi Sushi. VIP opens at 2:30 p.m. and general admission is 3:30 p.m., but early bird tickets are limited to the first 40 people. I mean c’mon, sushi and sake? If you’re even remotely interested in learning more about sake (or already know you’re a fan), this is the event of the year.
The uber-luxe spa The Golden Door in Escondido has been rejuvenating guests for over six decades, even winning Best Bathhouse Remodel in our Best of San Diego 2023 for its multi-million dollar overhaul. Now, you can try making the property’s signature nourishing cuisine at home with Chef Greg Frey, Jr.’s debut cookbook The Golden Door Table. There are over 100 recipes ranging from potassium broth to miso black cod, plus desserts, breakfast items, and a ton more to inspire your own wellness journey. The book hits shelves on September 15, but preorders are available now.
Love her or hate her, Gwyneth Paltrow has undeniably created a wellness dynasty with Goop, her blog-turned-brand with locations across California. Soon, San Diego will get its own shot of Paltrow-power when the first Goop store opens in One Paseo later this year, followed by an on-campus location at UCSD’s Triton Center. Charge your crystals and send out good energy to the construction and permitting entities…
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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.
In 2004, Scripps orthopedic surgeons made history when they implanted the world’s first electronic prosthetic knee, replacing a patient’s failing joint and subsequently collecting valuable data on how everyday activities impact the knee. Now, research at Scripps is applying the same approach to the shoulder. Scripps Clinic researchers have secured grant funding to develop a prototype of a rechargeable “smart shoulder”—a Wi-Fi- and sensor-equipped device that will track shoulder usage and provide new insight into the joint’s inner workings. Click here for more about the smart shoulder and other innovative research taking place at the Shiley Center for Orthopaedic Research and Education (SCORE) at Scripps Clinic.
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