Tin Fork

Farewell, bus angel

How’s your Italian? Nonja worry, Victoria’s got you covered.

“My family were dairy people from the Azores. We adore things like cheeses and anchovies.”

South Park stomach vibe

Bacon cooked with brown sugar? Oh, yes.

‘Listen,” says Wayne. He holds two tuning forks up to my ears. Silence. He brings them closer. Suddenly, OmmmmmmMMMMMMMmmmmm. They’re the most crazy-beautiful bell tones, in two different keys, like musical humming birds hovering right ...

Peckish, bookish

I go for the Jane Austen. Man, so glad I did. It has bacon, sautéed garlic, plus cream, gruyère, swiss...

As much as I love the new Central Library and kinda go “Wow!” every time the bus or trolley I’m in rolls under its beautiful dome, I’ve never gone inside. And the reason is just ...

These are trotters!

Reaching for the banana ketchup in National City

Stop me if I’ve blurted this before, but I’ve always had a good feeling about the Philippines since I came across the Mangyan people. They live on the island of Occidental Mindoro, south of Manila. ...

Delicious bad stuff

Duska, who’s slim and svelte, says she doesn’t eat this kind of dish so much.

‘We could see the blizzard coming,” says John. “I was ten. Our school was small. Five students. Winnie, my pony, was waiting outside. This was winter, Wyoming. Had to get home ahead of it. It ...

Certified fat cat at Sevilla

Taking stretch-dollar business to the Gaslamp

It’s sunset on Fifth, Friday night. Gaslamp’s rocking. Pedicabs strain by with tourists squeezed three across in the back and reggae music blasting out. The cyclo guy’s calf muscles bulge as he hauls his load ...

This public house is popping

Wow. Last time I met so many submariners at the same time was at the late, great underwater sailors’ hangout named the Horse and Cow, across from Liberty Station. Tonight, there’s a bunch of them ...

OB Sushi Sushi hooks Ed Ed Bed Bed

Get cheeky

“Alas, people usually throw away the whole head of the fish, where all the flavor is.”

One mile into inland Oceanside, 52 years of practice

Know when to flip it

“You won’t regret it,” says Karen.“The iron rack. It’s totally seasoned.”

Ed Bedford's first and last interview

Ed Bedford shares some of his experiences and philosophy in honor of his 1000th Tin Fork column, where he has spent two decades writing about "the real world out there" through the lens of San Diego's cheap eats.

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