In our November/December 2017 issue

By Katie Stokes / Photography By Chris Rov Costa | Last Updated October 31, 2017
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Giving thanks

“We have the world to live in on the condition that we will take good care of it. And to take good care of it, we have to know it. And to know it and to be willing to take care of it, we have to love it.” -Wendell Berry 

Winter is here and, as I complete one trip around the sun as the new publisher of Edible San Diego, I am grateful to the team that makes it all happen, especially our former publisher and current managing editor and designer, Riley Davenport. We have embarked on a new chapter for the company, one which I sincerely hope enriches your life.

Welcome to our Celebrations issue! In our Mediterranean climate, it’s time to harvest and enjoy local, seasonal delicacies like pumpkins, pomegranates, and persimmons. With cooler nights, we want to bake again, make soups, plant winter vegetables, and browse seed catalogs for next spring. Santa Ana winds remind us of summer as we crave sweater weather and time to celebrate with our loved ones.

e end of the year is also time for re ection, and one story really stands out. e closing of Suzie’s Farm reminded us all how vulnerable small

businesses are. e challenge and the good news is that buying decisions of individuals like us can make all the di erence to valiant companies carrying out a mission against the odds.

Speaking of small businesses, do you know how Edible San Diego works? We’re known for compelling stories about local food producers and artisans, healthy eating, cooking, gardening, and wellness. Behind the recycled paper and soy-ink printed pages, we pay market rates for writers, printing, and other services. Our contractors live locally and pay what you do for food, housing, transportation, etc. We really are all in this together!

Complimentary copies of our magazines are distributed with income from selling advertisements and subscriptions. If you love our magazine, please recommend us to friends of yours with businesses who might like to join (or rejoin) this terri c community. ank you!

To celebrate the holiday season, Edible San Diego is discounting the price of an annual subscription for a limited time. During November and December 2017, our gi to you is six issues of heartfelt, relevant, insightful content for just $12 (instead of $33). See our “best gi deal ever” o er on page 42. Remember, a subscription makes a great gi , and each one helps us keep the lights on.

e more I learn about other Edible publications around North America and the wonderful people throughout San Diego County, the more positive I am that together we can support the vision, integrity and grit of local businesses with our buying power. Yes we can!

One of my heroes, Wendell Berry, sums things up well for our Celebrations theme. Even though so much work remains to improve it, our regional food system in San Diego County is rich and beautiful. Edible San Diego is here to help all of us learn more about it because, as Berry reminds us, only we can take care of it. In so doing, we take better care of each other.

From all of us at Edible San Diego, thank you for another grand year, the cusp of our 10th Anniversary. We wish you, your families, and friends a loving holiday season and peace to all the world.

Katie Stokes
Publisher, Edible San Diego 

Day Tripper: Meet Ramona

What to see, eat, and drink in Ramona! Activewear sponsored by #prAna

Vegan Mediterranean Pasta Salad

Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845

Get Your Vegan Italian Fix in Little Italy

  For vegans, dining out at an Italian restaurant can be like a walk through a culinary minefield.  

Vegan Italian White Bean Soup

Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845

Ditch the Latke and Try the Hush Puppy

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Agritourism for the Holidays

The holiday season is upon us. It’s time to take a step back from the daily grind and give thanks for the food, family, and friends that we...

Cooking with Kumeyaay: Preserving Native Foods

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The Perfect Pie Crust

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Briny, juicy, sweet, and chewy. These are not the words I used to describe the first oysters I ever ate, nor those for years after. Those words were: “salty, chewy mucus.”

The Sparkling Wines of Ramona and Julian

A while back, Joe Cullen, owner and winemaker of Cactus Star Vineyard, decided it would be fun to make a sparkling wine and set about...

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