Open Opportunities to Join the Board of Directors!

Are you organized, passionate and inspired to support Good, Clean & Fair food for all? Then we want you! Seeking detail-oriented, energetic leaders and rising leaders to join the Slow Food Urban San Diego Board. All positions are voluntary.

Open Positions Are:

Good Food Community Fair Co-Chair
The Good Food Community Fair Co-Chair is an organized event planner that is passionate about building community around good, clean & fair food for all. The Co-Chair will work with the current Good Food Community Fair Chair to support committee meetings and organize/manage logistics, fundraising opportunities and special programming for the annual Good Food Community Fair. The Good Food Community fair is a gathering of good, clean & fair organizations and a celebration of local food and craft drinks with cooking demos, art, discussion panels and more. For more information visit: http://goodfoodfair.com/

Farm Liaison/Ark of Taste Chair
The Farm Liaison/Ark of Taste Chair works to link Slow Food Urban San Diego with the local farming community and recommends strategies for the Chapter to advocate for and support farmers. The Farm Liaison sits on the Slow Food California Ark of Taste Committee (~2 conference calls a month and review of applications to the Ark) and to support Ark of Taste Programming and recognition in San Diego. The Farm Liaison may form a committee.

Communications Committee Co-Chair
The Communications Committee Chair facilitates Chapter communications through website maintenance, newsletters, social media and networking, and ensures consistency of communications to members, media and the community. The Communications Chair oversees the Communications Committee and supports the Chapter Co-Chairs in tracking Slow Food California, Slow Food USA and Slow Food International activities of interest and in sharing SFUSD activities with other Slow Food entities. The Committee oversees marketing and getting the word out regarding Chapter activities. Strong writing, editing and communications skills are required for success in this position.

Fund Development Chair
The Fund Development Chair creates, maintains and updates an inventory of resources of potential donors and sponsors; develops and implements fundraising campaigns to be supported by the Board; and applies for grant as appropriate. The Fund Development Chair may form a committee.

Volunteer Coordinator
The Volunteer Chair coordinates Slow Food Urban San Diego outreach at community events, including soliciting for volunteers, organizing shifts and communicating w/ the event organizer to arrange for logistics. Events may include Slow Sips, festivals and fairs, and local food and farm related events hosted by other mission-aligned organizations.

Submit your application, including a resume/bio and letter of interest here.

Applications are open on a rolling basis until filled.

To be eligible, you must have or obtain a Slow Food membership. Terms of office are two years, with reelection possible for additional terms but not to exceed eight years of service before a one year hiatus. All positions require leadership, organization and communication skills as well as initiative.

Apply to Join the Slow Food Urban Board in 2018!

Are you organized, passionate and willing to help with the nitty gritty of accomplishing Good, Clean & Fair food for all? Then we want you! Seeking detail-oriented, energetic leaders to round out the Slow Food Urban San Diego Board. All positions are voluntary. Submit your application, including a resume/bio and letter of interest here. Applications are open on a rolling basis. Apply as early as possible. The first round of interviews will be scheduled for the evening of December 7, 2017. The final application deadline is 11:59 p.m. on December 13, 2017.

To be eligible, you must have or obtain a Slow Food membership. Terms of office are two years, with reelection possible for additional terms but not to exceed eight years of service before a one year hiatus. About half our positions are open each year. Candidates elected will start in January 2018 and serve through December 2019 in the positions. All positions require leadership, organization and communication skills as well as initiative.

Position Descriptions:

Chair The Chair liaises with the Regional Governor, the Slow Food USA national office, and other Chapter Leaders in the region.  The Chair creates meeting agendas, runs general meetings, acts as one of at least two signing authorities for the Chapter bank account, acts as primary contact for the group, oversees the activities of the Chapter, and ensures that the Chapter is meeting all annual requirements. Co-Chairs may share the above duties. Candidates must have served on the Slow Food Urban San Diego Board for a minimum of one year.

Vice Chair The Vice Chair works with the current Board Chair to administrate the Slow Food Urban San Diego Board of Directors and maintain chapter standing. Candidates must have served on the Slow Food Urban San Diego Board for a minimum of one year and agree to assume the Board Chair position in January 2019 for at least a one-year term.

Secretary The Secretary records minutes during monthly Board Meetings, administers annual elections, coordinates a schedule of interviews for Board positions, and provides some administrative support to the Board.

Treasurer The Treasurer maintains the books for the organization, handles expense reimbursements, accounts payable, and annual filings. The treasurer is responsible for leading the budgeting process and providing financial guidance to the Board, as well as presenting a Treasurer’s report at monthly board meetings. A working knowledge of Quickbooks is desired but training by the outgoing treasurer will be provided if necessary.

Education Committee Chair The Education Committee Chair provides the San Diego community with education and enrichment opportunities that connect students of all ages to Good, Clean and Fair food. The Chair supports existing programs, including Edible San Diego for Kids Publication, Taste Education Programs, as well as educational programming for families and adults. The Chair also liaises with Slow Food University Chapter(s). The Chair oversees the Education Committee, which meets monthly, striving to engage and include Slow Food Urban San Diego’s membership as much as possible.

Food Justice Committee Chair The Food Justice Committee Chair collaborates with San Diego food access/security organizations,environmental and other organizations to promote sustainable agriculture, urban farming and access to good, clean and fair food for ALL. The Chair oversees the Food Justice Committee, which meets monthly, striving to engage and include Slow Food Urban San Diego’s membership and community members/leaders as much as possible.

Farm Liaison/Ark of Taste Chair The Farm Liaison/Ark of Taste Chair works to link Slow Food Urban San Diego with the local farming community and recommends strategies for the Chapter to advocate for and support farmers. The Farm Liaison sits on the Slow Food California Ark of Taste Committee (~2 conference calls a month and review of applications to the Ark) and to support Ark of Taste Programming and recognition in San Diego. The Farm Liaison may form a committee.

Communications Committee Chair The Communications Committee Chair facilitates Chapter communications through website maintenance, newsletters, social media and networking, and ensures consistency of communications to members, media and the community. The Communications Chair oversees the Communications Committee and supports the Chapter Co-Chairs in tracking Slow Food California, Slow Food USA and Slow Food International activities of interest and in sharing SFUSD activities with other Slow Food entities. The Committee oversees marketing and getting the word out regarding Chapter activities. Strong writing, editing and communications skills are required for success in this position.

Good Food Community Fair Co-Chair The Good Food Community Fair Co-Chair is an organized event planner that is passionate about building community around good, clean & fair food for all. The Co-Chair will work with the current Good Food Community Fair Chair to support committee meetings and organize/manage logistics, fundraising opportunities and special programming for the annual Good Food Community Fair. The Good Food Community fair is a gathering of good, clean & fair organizations and a celebration of local food and craft drinks with cooking demos, art, discussion panels and more. For more information visit: http://goodfoodfair.com/

Fund Development Chair The Fund Development Chair creates, maintains and updates an inventory of resources of potential donors and sponsors; develops and implements fundraising campaigns to be supported by the Board; and applies for grant as appropriate. The Fund Development Chair may form a committee.

Seafood Liaison The Seafood Liaison works to link Slow Food Urban San Diego with the local fishing community and recommends strategies for the Chapter to advocate for and support fishermen. The Seafood Liaison may form a committee.

Volunteer Coordinator The Volunteer Chair coordinates Slow Food Urban San Diego outreach at community events, including soliciting for volunteers, organizing shifts and communicating w/ the event organizer to arrange for logistics. Events may include Slow Sips, festivals and fairs, and local food and farm related events hosted by other mission-aligned organizations.

Membership Coordinator The Membership Coordinator oversees all things membership. S/he maintains and updates the Chapter’s membership list and leads in recruiting and retaining members; reports membership status at each board meeting; organizes membership drives and leads in planning Slow Food Urban San Diego’s “Slow Sips” events. The Membership Coordinator also maintains relationships with our Member Benefit Partners and continues to build the Member Benefit Program. The Membership Coordinator may develop and coordinate additional programs to build the Chapter membership and may form a committee.

Vinavanti Urban Winery Brings Locally Sourced, Craft Wine to San Diego

In a San Diego market overflowing with craft breweries, craft wine could be considered the black sheep (or bottle) of the bunch. Until you try it, that is. Then you just might become a dedicated convert like we are at Slow Food Urban San Diego.

What is craft wine anyway?

According to Eric Van Drunen, winemaker and owner of Vinavanti Urban Winery, “Craft wine is the punk music of the wine world.”

Most makers today have their wines down to a science, adding yeast, sulfites and other flavors to fit a specific “classical” or “pop” flavor profile. Van Drunen, however, takes a truly minimalist approach to winemaking where he adds nothing more than San Diego County grown grapes (they have a great map in the tasting room that shows all the local farms they source from!) and lets nature do its thing. Unique and surprising wines with subtle flavors representative of the grapes and farms where they are grown are the result.

Van Drunen’s Vinavanti label and tasting room evolved out of many hours drinking wine and eating good food with friends. He started buying and blending wines in 2007 to develop flavors that paired well with food and that he could sell at an accessible price. In 2010 he made his own wine for the first time using conventional methods. It turned out so-so. Bored of the limited flavor profiles of traditional wines, in 2011 he made his first natural wine and hasn't looked back. From there, he continued to refine his process, focusing on doing as little as possible (or nothing at all) beyond sourcing local, organically grown grapes and letting nature and wild yeast do the work in the fermentation process. He bottles his wines unfiltered, highlighting the terroir through distinct colors, textures, and tastes.

Now, five years later, Vinavanti has more than 11 wines on their always evolving tasting menu, ranging from a sparkling Ladona Muscat grown in Pauma Valley that tastes something like a cross between a sour beer and kombucha to their most popular GSM, a rich and smoky blend of Grenache, Syrah and Mourvèdre grown in Temecula Valley.

So what can you expect when stopping by the only certified organic winery in San Diego?

“We aim to create an environment where you can enjoy a unique tasting experience in an inviting space,” say Van Drunen.

Van Drunen himself is often pouring glasses at the bar and loves to chat about natural winemaking, his background in physics and many topics in between. Community tables make for great social gathering spaces, and romantic two-tops are perfect for quieter date nights. 

Vinavanti is located at 1477 University Ave in Hillcrest, and as Slow Food Urban San Diego’s newest Member Benefits Partner, they offer a 10% discount on wines to card-carrying Slow Food members. Be sure to check them out for weekly specials and events including cellar tours (they ferment most of their wines right in the urban winery) and movie nights, and ask them about their membership program and wines on tap.

How the New Pacific to Plate Bill is Bringing Good, Clean and Fair Fish to San Diegans

Pacific to Plate Bill San Diego

By Kathryn Rogers and Sarah Shoffler, Slow Food Urban San Diego Board Members

Slow Food Urban San Diego (SFUSD) joined the San Diego Food System Alliance (SDFSA), local fishermen, scientists, government leaders and community partners this week in celebration of local fisheries.

On December 7, 2015, more than 100 fish-loving friends gathered together at the waterfront Manchester Grand Hyatt San Diego for inspiring speeches, a lively panel discussion and delicious local seafood served in honor of the recent passage of the “Pacific to Plate” bill AB226. The new bill, sponsored by Speaker Toni Atkins (D-San Diego) and signed into law in October by Governor Jerry Brown, allows fishermen’s markets to operate as food facilities, vendors to clean their fish for direct sale, and multiple fishermen to organize a market under a single permit. Put simply, the bill makes it easier for fishermen to sell directly to the public, much like farmers can.

Chef Graham Kent, of SoCal Fish, and his staff prep uni shooters for attendees to try

The process to develop the bill sprung from the early success of Tuna Harbor Dockside Market (THDM), which opened to the public in August 2014 and averaged more than 350 customers and 1.1 tons of seafood sold each week in its first months of operation. Recognizing the potential of a longer-term, direct-to-consumer market (the original operated under a temporary permit), County Supervisor Greg Cox, the County’s Department of Environmental Health, Port Commissioner Bob Nelson, the Unified Port of San Diego, California Sea Grant, NOAA, California Restaurant Association, The Maritime Alliance, California Coastal Conservancy, the local media, fishermen, researchers and supporters collaborated to draft a bill that met the desires of local fishermen and consumers. It received unanimous support in the California Assembly and Senate.

How does the new bill align with Slow Food’s mission of Good, Clean and Fair Food for All?

Good: The bill makes it easier for local fishermen to sell directly to consumers, and eliminates added transit time and processing/freezing compared to seafood imported from other countries or regions. The fish sold at THDM is caught by San Diego fishermen in local waters, most of it coming out of our oceans no more than a couple of days before it ends up in consumers’ kitchens. If you’ve ever tasted fresh caught sea urchin (a San Diego local favorite), you can tell the difference - big time. If you haven’t, get yourself down to THDM for an uni scramble or shooter. Your taste buds may never be the same.

Clean: Local sourcing means a smaller carbon footprint - no added fuel costs for fish flown or trucked to our markets from other states and countries. And US fisheries are among the most stringently regulated the world, meaning that if there’s a problem – either we’re fishing them too fast, there are too few or we’re catching protected species, we are mandated to do something about it. Our fishermen are required to stop fishing, slow fishing, or change fishing practices in some way to ensure we’re fishing sustainably.

Fair: One of the greatest benefits of a true fishermen’s market is that it promotes collaboration among local fishermen. Take it from fisherman Pete Halmay, a member of the Fishermen’s Market Working Group and longtime sea urchin diver:

“One of the best things I've seen with this direct market is that every Saturday 10 to 12 fishermen sit down together, work together, to maximize the benefits to the population. They are bringing in a wider variety of fish so each fisherman can generate more sales and bring more diverse options to consumers.”

San Diego’s seafood is wide-ranging indeed. We don't have just tuna and shrimp (two of the most commonly eaten seafood products in the US) in our waters. Our harbors and oceans are full of rockfish (dozens of species!), crab, lobster and snails, among other smaller fish like sardines, sand dabs, and mackerel.

Manchester Grand Hyatt Executive Chef Sutti Sripolpa and Scripps Mercy Chef Cindy Quinonez admire the wide variety of rockfish available at Tuna Harbor Dockside Market

For All: The direct-to-consumer market allows fishermen to run specials when they catch a big run of fish, passing the abundance onto consumers in the form of lower prices.

The passage of the Pacific to Plate bill is a major milestone in bringing good, clean and fair seafood to all San Diegans. So what’s next?

During Monday’s event, Dr. Theresa Sinicrope Talley, Coastal Specialist for the California Sea Grant Extension at Scripps Institution of Oceanography at UC San Diego moderated an expert panel that raised some important questions about where we can go from here to create an even more sustainable seafood system. Barriers to getting seafood from dock to dish still remain, including:

1. Lack of infrastructure for San Diego fishermen to offload their catch at local docks.

2. Logistical constraints including limited market hours (currently Tuna Harbor Dockside Market is only open Saturdays from 8 a.m. until around 1 p.m.) that make it hard from some consumers and chefs to get there.

3. Limited awareness among locals and visitors that the market exists, where else they can buy local seafood, and how they can prepare the less well known seafood produced locally.

Stay tuned for local efforts to address these issues. In the meantime, SFUSD is seeking local chefs and community partners interested in collaborating on these efforts. Contact us to learn more.

And, be sure to pay a visit to THDM to see these fish tales come to life. While you’re there, make sure to ask your local fishermen for their favorite seafood preparations!

Tuna Harbor Dockside Market

5 Slow Things to Do in San Diego on Black Friday Instead of Shopping

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By Slow Food Urban San Diego Board Member, Kathryn Rogers

In sunny San Diego, with our near-perfect year round weather that is the envy of northern dwellers across the country, one of the strongest indicators (besides those 4:30 sunsets) of the long-anticipated holiday season is a whole lot of marketing. We get e-blasts, mailers and point-of-purchase reminders galore that the best way to celebrate this holiday season is by buying as much as possible.

Long gone are the days when retail employees spent the Thanksgiving holiday at home with their loved ones. Now we can jump on those holiday deals while we’re still in the first clutches of a Thanksgiving feast food coma. We’ve traded retail therapy for good, old-fashioned family time.

This Thanksgiving, Slow Food Urban San Diego invites you to reclaim your dining table with gratitude for the bounty of food and the people who produced it, with a heritage turkey and locally sourced, seasonal side dishes. You can enjoy slow living the whole weekend and throughout the season, perhaps by opting for these five local activities in lieu of the mad crowded rush that is Black Friday and Cyber Monday.

1. Visit a Farmers’ Market. Whether you intend to purchase produce and homemade goods or just want a great reason to taste seasonal fruits and veggies and chat with local farmers, a day at the farmers’ market is sure to be a hit with the whole family. Many markets also have a wide selection of prepared foods (in case you’re still hungry) and some even have live music.

2. Get Outside. The County of San Diego manages more than 120 parks and preserves throughout the region with locations ranging from the beach to the valleys, the mountains to the desert. Not to mention all our local parks and open coastline. These trails, scenic vistas, playgrounds, and lakes are perfect for hiking, cycling, strolling, or horseback riding. Being active is a great way to avoid the crowds and burn off some of those extra calories.

3. Make Homemade Gifts. Nothing says “I love you” more than a gift crafted from the heart. Whether its beeswax candles, a hand knitted hat or your famous holiday cookies, you can “wow” your loved ones while saving time and money by making presents in batches. Stock up on your supplies and ingredients in advance so you can spend all of Black Friday cozy at home, crafting away. Any little ones in your house will surely enjoy lending helping hands as well.

4. Enjoy Arts and Culture. This Friday, Balboa Park has scheduled more than 20 exhibitions, 15 film screenings, botanical garden tours and family activities including holiday puppet shows, many of which are free and open to the public. Hop on your local bus line or bike path to make it a completely green day while avoiding parking woes. Then enjoy the natural and historical beauty in the company of your dear ones.

5. Share your Abundance. As you are feeling extra grateful for all the good in your life, take time to give back to your community. Local organizations offer a number of volunteer opportunities for individuals and families, including preparing and serving meals to people experiencing food insecurity. Wild Willow Farm and Shakti Rising are also hosting a Give 5 Black Friday Challenge where you can volunteer your time or make a donation in support of sustainable farm education programs.

If the buying bug is still tugging on your purse straps or wallet folds, shop local whenever possible. This puts money back in our local economy, and you’re likely to discover more unique gifts compared to online or in big box stores. Check out Edible San Diego’s Holiday Guide for tasty local gift ideas, stroll shops on Adams Avenue during Small Business Saturday (November 28) while enjoying festive libations, or head over to South Park on December 5 for the Holiday Happenings Walkabout.

Wishing you and yours a slow start to the holiday season!

Cook Pigs Ranch Brings Healthy and Happy Heritage Pigs from Farm to Table

By Kathryn Rogers. SFUSD Board of DirectorsPhotos by Colin Leibold

Cook Pigs Ranch

At the age of seven, I proclaimed to my carnivorous parents that I would no longer be eating meat.  It was a moral decision grounded in my love for pigs; I couldn’t bear the thought of my favorite animal ending up on my dinner plate.

Looking back on my youthful conviction, it’s a wonder that some 20 years later I find myself standing on a pig ranch outside San Diego staring into the eyes of more than 40 porkers destined for slaughter.

My staunch pescetarian days had ended years before during a college semester in the south of Spain. Sipping espresso in my favorite corner cafe, I was enticed by the cured pig leg hanging above the chopping blocks. Shortly thereafter I enjoyed my first piece of toast with Spanish olive oil and the famed Iberian ham. I’ve been eating meat ever since.

Cook Pigs Ranch

As I expanded my diet to include poultry and beef, I faced the classic omnivore’s dilemma. My body responded well to the added protein and fat; I felt healthier than I’d been in years. And my culinary forays blossomed with more diversity in my staple ingredient list. But I still didn’t feel right eating animals, especially those that came from the crowded, dirty and inhumane conditions on factory farms.

I hoped that my journey to Cook Pigs Ranch, located outside the little mountain town of Julian, CA, would help to resolve some of my inner turmoil.

Winding through the oak groves on the way to the 11-acre farm, I admit I was nervous.  But as soon as we pulled through the iron gate, I was put at ease with a greeting first by two friendly “watch” donkeys and a giant white horse, followed by an oinking pen of recently weaned piglets. I grinned seeing their curly tails and crinkly snouts.

Krystina Cook, with her youngest daughter Rosaleigh in tow, came to welcome us.

“Let me introduce you to our pigs,” she said, smiling proudly.

Their more than 500 pigs are crosses of heritage breeds including Red Wattles, GOS, Large Blacks, Berkshires, Durocs, Tamworth, and Mulefoot that spend their days roaming pastures and oak groves to feed on grass, herbs, acorns, and roots, with some supplementation from sprouted barley and pesticide-free seasonal produce. Sows birth their piglets in covered birthing facilities and protected pens, and the youngsters are never given medicine so they can build up their immune systems naturally to thrive in the outdoors. It is a truly beautiful (and surprisingly pleasant smelling) operation.

Cook Pigs Ranch

Krystina Cook never set out to be a commercial pig farmer. But she was always committed to being an excellent mother to her eldest son, who suffered from severe food allergies. Grounded in the belief that food is medicine, Cook set out to raise a few ultra-clean animals for her family to eat. She had no trouble raising healthy chickens and sheep, but the pigs struggled to thrive. She became obsessed with figuring out how to raise them well, for both the health of the animals and the best-tasting meat. Word soon spread of her small family farm, and her endeavors blossomed into the growing ranch that is Cook Pigs today.

“Our entire operation is driven by the psychology and art of the pig,” says Cook. “We take pride in raising the healthiest, happiest pigs possible. And we model our slow-growth approach after the famous Iberico pigs from Spain, which produces very consistent heritage pork of the highest quality.”

Krystina Cook, Cook Pigs Ranch

Contributing to the art is Head Butcher Nick Scafidi. He and his team at Cook Family Butcher Shop process more than 20 heads a day at the only USDA-approved butcher in San Diego County. The pigs arrive after to the Kearny Mesa facility after harvesting at a USDA-approved facility north of Los Angeles and are artfully carved and crafted into everything from sausage and ribs to coppa steaks and pig skins.

“We strive to use as much of each animal as possible,” says Scafidi.

Scafidi spent a number of years working in the kitchen, so he understands what it’s like to want unique cuts of meat and is proud of the shop’s commitment to excellence.

“We are ensuring the highest quality from farm to finish.” gushes Scafidi. “I find this very rewarding because no one else is really doing this in San Diego right now.

Nick Scafidi and his team at Cook Family Butcher Shop

With increased demand for humane and delicious heritage pork, Cook Pigs continues to grow. The farm is moving to a new location near Julian with more acres of pasture. They just expanded their product line to include holiday hams. And they will soon be opening up an online store for broader distribution.

“This is the most beautiful pork I’ve ever seen. It tastes rich and robust - just like you are back on the farm,” says Distribution Manager and “Jill of All Trades,” Dana Hayden.

As I get ready to grill up that beautifully marbled coppa steak, I sure hope she’s right.  I would be glad to return to Cook Pigs Ranch for a visit anytime. My love for happy pigs (and delicious pork) is strong as ever!

Cook Pigs Ranch in Julian, CA

To learn more about Cook Pigs and how to order their heritage pork, visit their website. And be sure to join Slow Food Urban San Diego at the Good Food Community Fair on October 11, where Cook Pigs will be giving a butchering demo at 1:00 p.m.

Educating and Advocating for Healthy Bees in San Diego: Profile of San Diego Beekeeping Society Secretary Camille Smith

San Diego Beekeeping Society

Honeybees intuitively know when it’s time to nurture a new queen. So it’s no surprise that when Camille Smith landed in San Diego, the bees took flight to bring her a hive to nurture in preparation for a role as Secretary and Volunteer, Recruitment and Event Planning Coordinator of the San Diego Beekeeping Society.

Smith has always been interested in bees, but it wasn’t until she moved to California in 2008 that she had the opportunity to keep a hive of her own. That summer, three swarms came through her backyard, enticing her to buy a bee box. The bees didn’t return, but a few months later a friend called saying they had caught a swarm. Her forays as a suburban beekeeper had begun.

Over the next few months, she read a numerous books about beekeeping, watched educational videos on YouTube and joined the San Diego Beekeeping Society. From her mentor and working with society members, she learned hands-on how to properly care for bees to help them thrive.

Her initial interest in working bees quickly transformed into heartfelt passion.

“I love working with the bees,” gushes Smith. “It is so amazing how they work completely collectively with no ego. Everything they do is for the benefit of the entire hive. Even at the end of their lives, they go outside the hive to die so their sisters don’t have to clean out their bodies.”

This level of collective thinking inspires Smith in her role bringing people together at the San Diego Beekeeping Society. She and more than 1,000 volunteer members work to educate people about bees and best practices in responsible beekeeping. They visit schools and participate in community events to increase awareness about pollination and bees among people of all ages.

“The more information people have about bees, the more people are aware to not use pesticides/herbicides in their yards,” explains Smith.

The San Diego Beekeeping Society also works to advocate for legislation that is friendlier to bees and beekeeping. They had success a few years ago working with a coalition to loosen restrictions on urban beekeeping and designate best practices for keeping bees in the City of San Diego. More recently, the San Diego Beekeeping Society has worked with the County of San Diego to update their policies to make it easier for beekeepers to comply with the ordinances.

“We’ve made good progress,” says Smith. “We are proud to be doing our little part to help support the bees, and we have more people every month interested in becoming beekeepers.”

Even with growing efforts to support them, bees are not out of danger. Colonies are still collapsing from the combined effects of exposure to pesticides and herbicides, monoculture that limits access to food sources when crops are not blooming, and weakened immune systems from parasitic mites.

What can you do to learn more and support healthy bees?

• Access online resources including the San Diego Beekeeping Society Resource Library, the Pesticide Action Network, and Scientific Beekeeping

• Come to a San Diego Beekeeping Society meeting

• Plant flowers that attract bees; just make sure the flowers you buy have not been treated with synthetic pesticides

• Use natural products instead of pesticides to manage pests

Like the community-minded bees, together we can do more. Take it from a resident Queen Bee:

“Bees pollinate one third of the crops we eat,” explains Smith. “There is a direct relationship between the bees, our food, and our health. By voting with our pocket books – choosing to support local and sustainable food production through farmers’ markets and CSA – the food vendors will have to adjust. And the bees will fare better too.”

Making Mead and Better Food Systems for Us All - An Interview with Golden Coast Mead CEO, Frank Golbeck

A few years ago, Frank Golbeck came home from his eighth 16-hour workday in a row and collapsed from exhaustion on his living room floor. His wife, Theresa, came up to him and said; “Frank, you’re not happy. Look at you, just lying on the floor there miserable after work. If you had all the time, money and energy in the world, what would you do?”

Golbeck had never stopped to ask himself if he enjoyed what he was doing with his life. Prompted by his wife’s question, his mind drifted back to his early years growing up in Orange County. He often visited his grandfather’s apple farm in San Bernardino and has fond memories of watching him share his honey wine (mead), hard cider and fruit wine with customers.

During his college years studying economic development at UC Berkeley, Golbeck and some friends worked at the student organic garden and made mead to share with their friends. Those were some of his favorite moments – breaking open a bottle of home-brewed mead to kick off a dance-until-the-sunrise kind of night.

Inspired by his wife’s encouragement and the joy of recollecting such happy times in his life, Golbeck called up his college friend and fellow mead maker, Joe Colangelo (now Golden Coast Mead Director of Sales and Marketing). They brainstormed about how to turn their love of mead into a viable business plan. Quickly recognizing a need for someone to manage their finances, they reached out to Praveen Ramineni (now Golden Coast Mead CFO), and working together, developed the concept for Golden Coast Mead (of which Golbeck is now CEO).

In 2010, after sending inquiries to more than 50 local breweries and wineries, the Broomell family (of Triple B Ranches and Vesper Vineyards) was the only respondent willing to share their capacity and expertise. With Triple B’s support, the Golden Coast Mead team sold their first batch of mead in 2011.

Today, almost five years later, Golden Coast Mead is fermenting mead in their own fully licensed facility with 4,370 gallons of fermentation capacity, and they distribute their ferments to nearly 100 accounts throughout San Diego County. They also serve select locations in Orange County, Los Angeles, New York and New Jersey.

So what makes Golden Coast Mead special?

Golbeck calls their process and product “magic.”

“We are capturing sunshine and turning it into something you can pour for your friends and drink together,” gushes Golbeck. “Modern mead-making is a journey of discovery and craftsmanship.  Using a combination of innovation, science and educated guesswork, we unlock layers and styles of mead that no one has ever tasted.  There is a whole spectrum of mead for us to create that runs wider and deeper than that of beer and wine, and we are proud to do it in a natural, refreshing, and balanced way with no sulfites, filtration, or forced carbonation.”

Golden Coast Mead’s signature San Diego-style mead is a result of this commitment to innovation.

“By adjusting ingredient ratios, we are able to change the body and flavor profile to make it really well suited to our San Diego climate,” says Golbeck. “By using ale yeast and less honey, we are making meads that are crisp and light instead of thick and syrupy.”

An all natural product? Check. Unique flavor profiles? Check. But what about the impact Golden Coast Mead is having on the bigger ecological system in the San Diego region and beyond?

“The bees enable and inspire this whole thing,” says Golbeck. “With colony collapse disorder, we have an opportunity to right an imbalance caused by monoculture, which is harmful to bees’ fragile immune systems. We are trying to promote organic agriculture business models by helping to build the market for local, organic honey on a large scale.”

So what’s the takeaway?

Golbeck hopes Golden Coast Mead will inspire people to do what they love and share it. In turn, perhaps this will create more sustainable food systems for us all.

You can taste Golden Coast Mead’s latest brews at their tasting rooms in Oceanside and Julian, look for them at a local beer and wine store near you, or try their mead at Slow Food Urban San Diego’s “Sweet Sips” Networking Event and Screening of “More than Honey” on July 23.

Photo credits @Taylor Abeel of www.sojournimagery.com

Local Habit’s Chef Jimmy Tessier Sweetens Up This Month’s Honey-Themed Slow Sips

Our host for this month’s Slow Sips networking event featuring honeybee experts plus mead and honey tastings from San Diego-based producers is Local Habit: a vibrant Cali-Creole restaurant in San Diego’s lively urban community of Hillcrest. Local Habit specializes in local ingredients, craft beer and New Orleans-inspired cocktails. Local Habit recently welcomed a new executive chef, Emeril protégée Jimmy Tessier, who brings 25 years of experience to each plate he serves. Chef Jimmy is excited to use his fusion style of blending unique flavors to bring new and imaginative dishes to Local Habit.

Native to Fall River, Massachusetts and a 1995 graduate of Johnson & Wales University, Tessier has a long history of working across the country with some of the top chefs in the industry. In 1994, Tessier was taken under the wing of famed celebrity chef Emeril Lagasse. He worked with Emeril in Las Vegas to open two of his hotspot restaurants, Emeril’s New Orleans Fish House and Delmonico Steakhouse. During his 18 years in Las Vegas, Tessier honed his skills in a variety of different cuisines including French, Mediterranean and Italian.

Having worked with numerous high profile chefs including Chef Carla Pellegrino of Top Chef fame and Chef Sammy DeMarco of Travel Channel’s “Chow Masters,” Tessier brings an accumulation of learned talent from the best mentors in the business. This talent paired with his gritty and ambitious energy earned him a spot on Food Network’s hit show Chopped in 2012.

Tessier decided to make San Diego his home in 2014 when he helped open Union Kitchen and Tap as Executive Sous Chef. Now with feet planted at Local Habit, Tessier is excited to showcase his wealth of knowledge of different cuisines.

“I want guests to know that Local Habit isn’t just about gumbo,” said Tessier. “Because I was trained by such a variety of chefs, I am not pigeonholed into one type of food. I love putting spins on classic New Orleans-style plates.”

Tessier is excited to host this month’s honey-themed Slow Sips event at Local Habit, especially because of his love of using honey as an ingredient.

“Honey is amazing to cook with because it’s in its purest form and you can create the guiltiest pleasures,” said Tessier.

Tessier will be serving Honey Mustard Lamb Chops with Truffled Cauliflower Puree along with Smoked Honey Bread Pudding with Candied Walnuts and Ginger Honey Ice Cream for the honey-themed Slow Sips event.

Want to use honey in your cooking at home? Here’s the recipe for Chef Tessier’s Honey Mustard Lamb Chops: