US Airways - October 2012 - (Page 16)
The Greening of San Diego
“Eating local” has become a national mantra, but in San Diego, it’s taken to an extra dimension.
by Neal Webster turnage
For a city situated along the southernmost edge of Southern California’s coast, one would expect San Diego to be fish-centric when it comes to local menus. True, fresh grouper and halibut entrees aren’t going away anytime soon. But what has captivated both locals and visitors lately isn’t what’s in the sea. It’s what’s in the ground. From high-priced to low-budget establishments, veggie tasting menus are taking people’s expectations of “surf” cuisine and turning them in the other direction, as in away from the sea and toward the fields beyond. There, the new stars shine — specialty farms with names like Chino, Crows Pass, and Suzie’s, to name a few. These growers raise everything from delicata squash and striped heirloom beans to hearty kale, sweet California strawberries, and buttery avocados. The area’s agricultural cup runneth over. One local farmer puts it succinctly: “San Diego is never too hot, never too cold, so everything grows here.” In years past, much of that “everything” was loaded onto a truck, destined for grocery stores across the country. But San Diego’s pitch-perfect produce is now taking fewer road trips; more of it is staying local. The change is of course a microcosm of the “go local” trend. Yet it’s more than that. San Diego’s nascent proliferation of stand-alone veggie tasting menus offers a distinct Southern California twist. Rather than simply source and gratuitously toss a few locally grown items in the “sides” category, chefs have decided it’s time to let the stars shine. Welcome to veggie tasting menus 101, San Diego style.
The Wild Bunch
You don’t have to travel outside the city limits to get the first whiff of what has the cooking community so determined to keep these goodies close to home. Chef Ricardo Heredia of Alchemy, in San Diego’s hip South Park neighborhood, forages at San Diego City College’s Seeds @ City Urban Farm. The farm is a recent project of the college’s Sustainable Urban Agriculture degree program. The profs and students used their imaginations when planting; it’s not your typical tomato, zucchini, and
Clockwise from top: crudité at George’s at the cove; chef ricardo Heredia at Seeds @ city Urban Farm, green rolls from casa de Luz, and A.r. Valentien in La Jolla
Table of Contents for the Digital Edition of US Airways - October 2012
US Airways - October 2012
Table of Contents
From the Editor
Did You Know?
Making It Happen
Hot Spots: Amusement Parks
Wine & Dine: San Diego
Wine & Dine: Nashville
Great Escapes: Ireland
Great Escapes: Bernardus Lodge & Winery
Gear Up: Tech for Eyes and Ears
The Color of Money: Rio de Janeiro
Pink & Proud: National Breast Cancer Awareness Month
Great Tastes: Molyvos and the Russian Tea Room
University Spotlight: Hollins University
Celebrate Winston-Salem, N.C.
Must Read: The Man Who Changed the Way We Eat
Readers Resource Index
Your US Airways Guide
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Window or Aisle?
US Airways - October 2012