Puesto is the modern centerpiece and the best cocktail hangout at the new Headquarters development/mall in Downtown (the old police headquarters, near Seaport Village). Though known for their crispy cheese tacos (and the absolutely incredible bunuelo ice cream sandwich), the salsa verde is one of the most refreshing ceviches I’ve had in a while. It’s fresh wild-caught mahi mahi marinated in lime juice, serrano chiles, tomatillos and cilantro, then topped with avo. Order it with the house margarita. 789 W. Harbor Dr., Downtown, 619.233.8880.
I’d written about this in passing. I’ve now had it again and it requires more of me. Waypoint Public is winning over huge fans as the replacement for The Linkery in North Park. Chef Amanda Baumgarten is doing a bang-up job with the menu. But pastry chef Jenn Reinhart’s huge, housemade pretzel for three bucks is fantastic. It comes with three dipping sauces (including a rauchbier mustard), but, really, you can eat it on its own. It’s sweeter due to brown sugar, for a killer salt-sweet combo with a crunch. 3794 30th St., North Park, 619.255.8778.
Champon Noodle Soup at Izakaya Sakura
Champon Noodle Soup at Izakaya Sakura
Izakaya Sakura calls me back every few months, and every time I try to order something other than the champon. I fail. Sweet failure. Champon is a noodle dish from Nagasaki that’s somewhat rare to find. It has fresh baby squid, naruto (sliced fish cake), pea pods and a comforting, cloudy broth that’ll warm you from the inside. 3904 Convoy St., Kearny Mesa, 858.569.6151.
Welcome to SDM’s Guide to San Diego Food + Drink, our new video series dedicated to our favorite food and drink in the city. At the end of the summer, we’re bring many of these restaurants to the Del Mar Wine + Food Festival for a massive party. You should come. San Diego restaurants, local wineries, Food Network chefs… it’s our big dream for the city.
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
Stop me if you’ve heard this one before: person gets laid off during the pandemic. Bored at home, they turn to baking. A passing interest turns into a passion, and before you know it, they’re launching a full-fledged bakery.
Yes, that’s the story of how Mi Pan Bakery started, and yes, 10,000 other aspirational bakeries began the exact same way. But the difference is that Mi Pan’s baker and owner Alejandro Gomez didn’t stop at making a few loaves of sourdough for his friends and family.
He’s spent the last five years building a beloved local business whose bread and pastries are now sought out at three different farmers markets, was nominated for both Best Bread and Best Farmers Market Food Vendor in San Diego Magazine’s Best of San Diego Reader’s Choice Awards for 2025, and only decided to finally move from baking in his garage to their first brick-and-mortar location in order to keep up with sheer demand.
“I talked to my wife, and I said ‘Listen, if we’re not going to move out of the garage, I don’t think I can keep doing this, because I’m baking pretty much 10 to 12 hours a day,’” Gomez laughs. “I think it’s time.”
After a year of looking for the right location—where Gomez and his wife and business partner Alejandra Ruelas could open Mi Pan with enough space for an expanded commercial kitchen, an area for hosting workshops, and an onsite retail store—they found it. Mi Pan Bakery’s first brick-and-mortar location will open in the first half of 2026 at 6435 Mission Gorge Road in Grantville.
Once open, Mi Pan will still remain at all of the farmers markets: Tuesdays in Pacific Beach, Saturdays in Little Italy, and Sundays in Chula Vista. They hope to add one more to their rotation once they have the ability to increase production. Gomez says he also plans to launch a wholesale side of the bakery, something he says multiple businesses have approached him about, but he hasn’t been able to take on with his small operation. And then, maybe one day, maybe even a second location in North County.
Gomez also didn’t work as a baker previously, unlike other pandemic-launched operations like Companion Bread Company and Relic Bakery. But in the past five years, he’s taught himself the craft and traveled across the world to places like France, Spain, and Mexico City to both take and teach various baking classes, something he also plans to offer at the new space.
Mi Pan’s menu will remain small, offering its signature sourdough and pastries—especially medialunas, an Argentinian pastry that’s a cross between a flaky croissant and soft brioche with a light glaze on top. “If you haven’t tried it, you should,” he promises. “They’re amazing.” They’ll also add sandwiches using its own bread, as well as coffee. (Most of this will be intended to-go, but it’ll have a few tables onsite if people wish to enjoy their goodies right away.) But above all, Gomez says what they’re building is meant to last, modeled after the family-owned neighborhood cafes of his native Mexico and across Europe.
“It’s not about being the kind of trendy bakery that’s hyped for six, seven months, or a year, and then after that, they disappear,” he says. “We want an atmosphere that feels like home, and then when you come back… you’re greeted by name. I think that’s what we want—a warm, reliable, everyday bakery where the community feels welcome and you always find exceptional bread and pastries.”
Mi Pan Bakery will open at 6435 Mission Gorge Road in Grantville in mid-2026.
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.
Happy holidays! It’s the season of twinkling lights, warm mugs of hot chocolate, glistening snow (up in Julian, anyway), and… your great-aunt Sheila’s terrible “famous” cranberry sauce. While cheer is in plentiful supply this time of year, so is the stress that comes with it. From gift-giving and planning to in-laws and expenses, orchestrating a holiday dinner with picky eaters and demanding extended family members can be a daunting task.
So why host? Take that turkey smoker out of your Amazon cart. Instead, book a table for 10 (or 20 or 30) at one of these crowd-friendly eateries. Whether you’re seeking an impromptu friendsgiving destination, a spacious spot for your family’s holiday dinner, or a dazzling venue fit for hosting a festive reception, here are the top restaurants in San Diego to accommodate large groups.
Courtesy of Viewpoint Brewing
Casual Restaurants for Big Groups
Viewpoint Brewing
Overlooking the San Dieguito Lagoon, Viewpoint Brewing offers a laid-back gastropub setting perfect for sizable North County gatherings. Their roomy, dog-friendly patio is a great spot to enjoy a sunset while sipping local craft beers and munching on bar-food favorites like battered fish tacos and smoked gouda mac n’ cheese. Got all the in-laws coming? Book a private event for up to 60 people.
2201 San Dieguito Drive, Suite D, Del Mar
Stone Brewing
Home to possibly the most expansive outdoor patio space in town, Stone Brewing’s Liberty Station is a haven for large groups and parties in San Diego. While they’re known for their comprehensive draft list (featuring the salt-and-lime Buenaveza and the beloved Delicious IPA), beer isn’t the only thing on the menu at Stone.
Food offerings include fish tacos, burgers, pizzas, and salads—nontraditional holiday eats, sure, but friendly to even the pickiest diners. With amenities like a bocce ball court, an outdoor movie courtyard, koi ponds, and fire pits, the property can accommodate groups ranging from 20 guests to a staggering 1,300 people. Better start sending invites!
2816 Historic Decatur Road, Suite 116, Point Loma
Courtesy of Punch Bowl Social
Punch Bowl Social
Located on the north end of East Village, Punch Bowl Social offers more than 24,500 square feet of space, making it a great spot for a holiday gathering. While reservations are available, they’re often not required, as this expansive space has plenty of nooks for large groups to gather across two floors. Highlights at this downtown watering hole include a 360-degree bar, their signature fishbowl cocktails ideal for sharing, and a large menu offering something for even the pickiest eaters. Think of Punch Bowl Social as a classier Dave & Buster’s with activities like bowling, darts, ping-pong, photo booths, shuffleboard, and private karaoke rooms.
1485 E St, East Village
Gravity Heights
A hub for Sorrento Valley tech workers, Gravity Heights also suits large impromptu gatherings. The centrally located pub offers ample indoor and outdoor seating, locally brewed craft beer, and bites like wild mushroom pizza and falafel burgers. Plenty of fun and games await for groups that reserve the brewery’s private mezzanine, which is equipped with a private bar, an arcade machine, shuffleboard, a convertible pool table, and lounge seating for 18 guests (or 36 sans pool table).
9920 Pacific Heights Boulevard, Sorrento Valley
Common Theory
Navigating large dinners in the bustling Convoy District can be difficult, but Common Theory rises to the occasion. This Kearny Mesa brewhouse offers an Asian twist on bar cuisine with offerings like duck fat fries, sesame fried shishitos, and baked pork belly mac and cheese (plus plenty of local beer taps). A tasteful get-together spot with a parking lot, Common Theory accepts private event reservations for groups of 16 guests or more.
Fine Dining Restaurants with Private Rooms and Event Spaces
Courtesy of Bali Hai
Bali Hai
Nestled at the end of the Shelter Island peninsula, Bali Hai offers bay-front scenery and island vibes perfect for you and your closest 200 friends. If you’re a San Diego local, chances are you have attended a wedding reception or rehearsal dinner here (and had one too many of their famously potent mai tais). The 69-year-old establishment offers a diverse assortment of Hawaiian-inspired event spaces available for reservation, including the South Pacific Room (200 guests) featuring a bamboo dance floor, the Hawaiian Village with an outdoor pavilion and private bar (200 guests), or the more private Tiki Room (28 guests).
Cole Novak is an award-winning writer with a passion for highlighting local figures, small businesses, and nonprofits. Born and raised in San Diego, Cole is passionate about photography, surfing, art, the local food scene, and the great outdoors.
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.”
Photo Credit: Matt Furman
Building the Infrastructure Behind Clean Energy
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.”
Photo Credit: Matt Furman
Developing Medicine One Patient at a Time
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.”
Photo Credit: Matt Furman
Growing a Beach-Town Brand into a National Business
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.
Will Remsbottom is the type of guy who, when he sees a void in the market, just opens his own business. So far, it’s worked out well for him—he launched Scrimshaw Coffee in 2017, Field Trip Coffee Roasters in 2020, and Majorette in 2023. Next up, Somewhere Pizza is coming this December, right next door to Scrimshaw in El Cerrito.
Somewhere Pizza aims to be a true-blue neighborhood pizza joint, with a few other bread and bread-adjacent things on the menu. “Slices and Italian sandwiches for lunch, small seasonal plates, and a menu that is borderline classic ‘red sauce’ spots, but without the kitsch,” Remsbottom says. Sienna Walters of Companion Bread is consulting on how to launch an in-house bakery element, working alongside Scrimshaw chef Jeannette Silva (Pujol in Mexico City, Verlaine in Los Angeles, Communal Coffee in San Diego, and her pop-up La Selva).
Somewhere Pizza founder Will Remsbottom and his family outside Scrimshaw Coffee. Courtesy Somewhere Pizza
Remsbottom wants Somewhere to meet a need the neighborhood didn’t even realize they had. “Think checkered floors, comfy booths, and an aesthetic that is either brand new nor has been there for decades,” he says.
It won’t be pretentious or clubby, he promises. “I think the SD ‘scene,’ where every new spot is trying to be Disneyland, is forgetting about the neighborhood restaurant at a rapid clip,” he says. “So that’s what we’re going to aim to be.”
Somewhere Pizza, located at 5540 El Cajon Boulevard, should start serving Brooklyn-style pizzas, natural wines, housemade sodas, and more sometime in December. A crowdfunding campaign is live; you can follow their progress on Instagram at @somewherepizza_sd.
Courtesy of German-American Societies of San Diego
San Diego Restaurant News & Food Events
It’s Oktoberfest Season, Y’all
My favorite season is upon us—the time of marzens, dirndls, pretzels, and oom-pah bands. It’s Oktoberfest time across San Diego, and there are more than ever to choose from. I recommend checking out whatever local party is closest to you, but let’s not ignore the German granddaddies of San Diego Oktoberfests: I’m always partial to the German-American Societies of San Diego’s two-weekend bash in El Cajon (September 27–29 and October 4–6), but the county’s largest party comes back to La Mesa on October 4–6 and the beachy Bavarian bacchanal returns to Ocean Beach on October 11–12. Really, you can’t go wrong with any of them, so find your favorite Oktoberfest destination and remember to prost responsibly.
Courtesy of San Diego Cooks
Beth’s Bites
New restaurant alert: A Mexican eatery is headed to 4566 30th Street in North Park. Smoky Habanero Mexican Cuisine is poised to take over the former Living Tea space along the same delicious block as Chris’ Ono Grinds, The Friendly, and Fall Brewing.
Coronado Brewing is getting into the fall spirit with its new cider release, a small-batch cranberry cinnamon apple cider with a refreshing 5.8 percent ABV. If this heat wave ever breaks, I’ll be ready to pair this with a slice of apple pie and my cable-knit sweater.
San Diego Cooks, from San Diego writer Ligaya Malones and photographer Deanna Sandoval, releases this month. The hardcover cookbook features 70 recipes from local chefs and restaurants, including 24 Suns, TJ Oyster Bar, Ambrogio by Acquerello, Valle, and many more. Head to Ponto Lago at Park Hyatt Aviara on Tuesday, September 24, for a cooking demonstration and book signing with executive chef Pierre Albaladejo.
Have breaking-news, exciting scoops, or great stories about San Diego’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.
Grassroots collectives, pop-ups, cottage kitchens, and other types of indie endeavors don’t usually get the mainstream recognition of splashy concepts tailor-made for Instagram or with enormous PR budgets. But their permeating influence and unbridled creativity arguably define local gastronomic economies more than any glossy magazine spread featuring the hot chef of the month ever truly could.
A bunch of San Diego’s most innovative Latina bakers and other makers have banded together to form a culinary collective called La Tiendita, throwing pop-up events at places like Home Ec and Friends of Friends (two business which also operate in shared spaces—I’m sensing a pattern here). Organizer Veronica Enriquez says she first got the idea in 2022, when Carynn Pinckney, owner of Home Ec, invited her to provide baked goods to a fundraiser for abortion access.
“The vibe of all these people getting together and doing something that was important to all of us—it was like a high,” Enriquez says. She’s worked in restaurants and kitchens for years, currently as the pastry lead at Born & Raised. But she didn’t have an outlet for her own creations, and she knew plenty of other Latinas in the same situation. So, riding that high of the first event, she asked Pinckney to provide space for her and eight other Latinas to showcase their stuff. La Tiendita was born in 2023.
The goal of La Tiendita is to cultivate community and connect like-minded Latinas who tend to be outnumbered in male-dominated kitchens. Even the name reflects the tight-knit nature of the group. “It literally translates to the little shop … but it also means your family-owned neighborhood corner store,” she explains. “Everyone goes to that corner store to pick up their milk for the day. It’s very family-oriented, community-oriented.”
And the family is definitely growing. “Every single time, it gets bigger and bigger,” Enriquez laughs. Makers like Vanessa Corrales (SPLIT Bakehouse Vegan Bakery), Arely Chavez (Michimichi), Helena Quesada (Hell Yeah Helena), and Yajaira Cody (Badu Eats) make up the current roster of 14 creators who now have five events under their belts. The next one isn’t slated until October, but Enriquez they’ll do them as often as they can squeeze them in between their full-time jobs. But for now, her goal is twofold: keep growing and keep inspiring.
“I just want to keep giving Latinas a space and the opportunity to showcase what they can do,” she says. “It can usually be a male-dominated industry, [so] I just want to keep putting it out there and show women, You have the support. You can join in if you want. You can do this, too.”
Ponyboy Photo credit: Jeremy Sazon
San Diego Restaurant News & Food Events
Vino Carta To Host J. Brix Wines on Thursday, August 29
Can’t wait for local winemakers Jody and Emily Towe to open their forthcoming wine tasting room? You don’t have to—just head to Vino Carta (2161 India Street) this Thursday from 5 to 8 p.m. for a Winemaker Tasting with J. Brix. Twenty dollars gets you four wines and sparkling (okay, at least bubbling) conversation. The next day is Vino Carta’s weekly Friday pizza night, with OMG-F Pizza as this week’s featured pizzeria. (It’s gluten-free. Get it?)
Ponyboy at The Pearl Hotel Launches Dive-In Movie Nights
Every Wednesday, hop in The Pearl’s pool for themed drink and bite specials from onsite restaurant Ponyboy to go with the throwback movie of the night. (Think Blue Hawaiians during The Endless Summer.) Upcoming movies include The Graduate, Breakfast at Tiffany’s, Godzilla, and The Creature from the Black Lagoon—which, hilariously, will feature a “killer seafood” special of linguini and clams. Check out all the hotel happenings right here.
Two San Diegans are finalists in the 2024 Next Wave Awards, hosted by drinks industry media company VinePair. Erick Castro (Gilly’s House of Cocktails) is up for Drinks Professional of the Year, while Derek Gallanosa (GOAL Brewing) is in the running for Brewer of the Year. Best of luck to them both!
I love Korean food more than any other type of cuisine—in fact, I’m eating some tonight—so I’m very much looking forward to Solsot’s arrival at 8657 Villa La Jolla Drive, Suite 103. It’s hot pot, not Korean barbecue, a nice addition to the already stellar lineup of Korean restaurants we’re spoiled with here in SD.
Two new restaurants are coming to Westfield UTC. Coconut-centric dessert shop Melo Melo will join the mall munchie roster in October, while we’ll have to wait until November for Van Leeuwen Ice Cream. (I’m quite content making do with SomiSomi until then.)
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.
From advancements in cellular biology and molecular research to innovations that deepen our understanding of complex biological systems, biotechnology continues to influence how researchers explore some of science’s most important questions.
While major discoveries often capture headlines, the process behind those breakthroughs receives far less attention. Scientific progress depends on a vast network of researchers, laboratories, manufacturers, and specialized organizations working together to support ongoing investigation and discovery.
The Growing Importance of Biotechnology
In recent years, biotechnology has moved beyond the walls of research institutions and into mainstream conversation. Increased access to scientific information, educational content, and expert commentary has sparked growing public interest in the biological sciences.
Topics once discussed primarily within academic circles are now reaching broader audiences through podcasts, documentaries, digital media, and online communities. As a result, more people are developing an appreciation for the research, experimentation, and innovation that drive scientific advancement.
This growing visibility has transformed biotechnology from a largely specialized field into a subject of interest for educators, innovators, investors, and curious observers alike.
The Hidden Infrastructure Behind Discovery
Scientific breakthroughs often capture public attention, but the infrastructure that makes those breakthroughs possible rarely receives the same recognition. Behind every new discovery are years of investigation, testing, analysis, and refinement.
Behind nearly every research project is a network of laboratories, suppliers, technical specialists, and research-focused organizations working together to support scientific exploration. Laboratory infrastructure, specialized materials, quality standards, and reliable methodologies all contribute to the integrity of the research process.
When these foundational elements are in place, researchers can focus on generating insights, exploring new ideas, and building upon existing knowledge. Although much of this work occurs behind the scenes, it plays a critical role in helping science move forward.
Why Discovery Depends on More Than Researchers Alone
As biotechnology continues to evolve, research-focused organizations have become increasingly important contributors to the broader scientific ecosystem.
Among them is NewBioRx, a company operating within the biotechnology and life sciences sector. Like many organizations operating within the broader research ecosystem, NewBioRx contributes to the network of suppliers, laboratories, and scientific stakeholders that help support ongoing research efforts.
As scientific research becomes increasingly sophisticated, organizations that help support the research environment contribute to a culture where innovation can continue to thrive. Their work may not always be visible to the public, but it forms part of the foundation that enables scientific progress.
Why Science Is Reaching Wider Audiences
One of the most notable developments in recent years has been the growing public fascination with science and human biology.
Scientific concepts that were once primarily discussed within research settings are now reaching wider audiences through educational content, podcasts, digital media, and online communities. People are becoming increasingly interested not only in scientific outcomes, but also in the process of discovery itself.
The growing visibility of science has also created new connections between scientific communities and broader audiences. Individuals who operate across multiple worlds—including fitness, media, and life sciences—have helped introduce scientific topics to audiences that may not have engaged with them previously.
One example is Sam Sulek, co-founder of NewBioRx, whose involvement across fitness culture and the life sciences sector reflects the growing intersection between public curiosity and scientific exploration.
As co-founder of NewBioRx, he has helped champion a research-focused approach to scientific inquiry while supporting broader conversations around scientific literacy and discovery.
As scientific discovery becomes increasingly collaborative, public attention is beginning to extend beyond individual breakthroughs and toward the broader ecosystem that makes those breakthroughs possible. From researchers and laboratories to the organizations that support them, scientific progress remains a collective effort built on curiosity, expertise, and long-term commitment.
