Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
What San Diego restaurant staffs eat, dumpster diving for dinner
How food critic Naomi Wise started her life in San Diego, how food critic Eleanor Widmer ended hers
Facciola and Ali Fouladi. On a hillside in Bonsall Fouladi has an Iranian garden - eight varieties of fig and more than a dozen varieties of mulberry.
What Insiders Eat
- Travis Murphy, also a cook, planned the staff’s daily dinner. At Nine-Ten, he said, the hardest part of arranging the staff meal, also called the “family meal,” was “to find something to use. The biggest challenge is protein. I have to improvise with what’s extra. Basically, we have to scavenge around. The family meal is…what’s the word I want? Spontaneous.”
- By Shari McCullough, Jan. 22, 2004
Emerald Chinese Seafood Restaurant. “We have a couple of chefs sponsor the employees’ lunch and dinner."
The Late Long-time Queen of the Cafe Critics
- One of the ironies of Eleanor Widmer's life is what she ate in her last months. Widmer had become a restaurant critic in 1974, back when brunch at La Valencia featured molded Jell-O "Seafoam." In the following years, Widmer had dined on Japanese donburi and barbecue ribs, Peruvian anticuchos and French quenelles, Turkish baklava and Indian raitas. But toward the end, confined to her bed in La Jolla, she wanted only chocolate.
- By Jeannette DeWyze, Nov. 23, 2005
Eleanor Widmer on KNSD 7/39 news
The Well-Traveled Tomato
- On a hot day in late November, I'm all set to enter Vons: my role for the day — food archaeologist. Janice Baker, a registered dietitian, certified diabetes educator, and medical nutrition therapist, is my guide. My goal is to learn what food we San Diegans buy.
- By Thomas Larson, March 8, 2007
Eric Larson: "Often, you'll see that a tomato picked in Oceanside is shipped to L.A., then turns right around and comes back to San Diego."
Cornucopia: Stephen Facciola's Edible World
- “You’re eating bug excrement.”
- Stephen Facciola and I are standing in the parking lot of a Middle Eastern grocery in disheartening Anaheim. The streets are eight lanes wide. The blocks, a mile long. The air is hot, humid, smoggy. Strip malls and traffic stretch on and on to the hazy horizon. Facciola has just handed me a chewy white square of Iranian candy that tastes mostly of rose water.
- By Abe Opincar, Nov. 22, 2000
Ben Poirier shepherded us through his trees in Fallbrook: the 15-foot-tall Babaco papaya, the very ugly ice cream bean, the Buddha’s Hand tree, the Tacso vine from Ecuador; the Marula berry from Africa.
Dumpster Diving for Dinner
- Half of a “nutrition bar” sat before me on the wobbly café table. I couldn’t eat the rest because it was oily yet granular but also couldn’t force myself to throw it out. I had arranged to meet freegans at the Other Side coffeehouse on 30th and Lincoln. If they saw me toss out good food, they’d probably think, yeah, another wasteful American.
- By Ollie, June 25, 2008
Happiness on a Plate
- My assignment, should I choose to accept it, was to come down from San Francisco (where I’ve been a restaurant critic since the Bronze Age) and eat out anonymously until I’d identified and interviewed San Diego’s ten hottest chefs.
- By Naomi Wise, Sept. 28, 2000
Patrick Ponsaty: “I buy fish from France like turbot and Dover sole, and I buy mushrooms from there."
Here's something you might be interested in.
What San Diego restaurant staffs eat, dumpster diving for dinner
How food critic Naomi Wise started her life in San Diego, how food critic Eleanor Widmer ended hers
What San Diego restaurant staffs eat, dumpster diving for dinner
How food critic Naomi Wise started her life in San Diego, how food critic Eleanor Widmer ended hers
Facciola and Ali Fouladi. On a hillside in Bonsall Fouladi has an Iranian garden - eight varieties of fig and more than a dozen varieties of mulberry.
What Insiders Eat
- Travis Murphy, also a cook, planned the staff’s daily dinner. At Nine-Ten, he said, the hardest part of arranging the staff meal, also called the “family meal,” was “to find something to use. The biggest challenge is protein. I have to improvise with what’s extra. Basically, we have to scavenge around. The family meal is…what’s the word I want? Spontaneous.”
- By Shari McCullough, Jan. 22, 2004
Emerald Chinese Seafood Restaurant. “We have a couple of chefs sponsor the employees’ lunch and dinner."
The Late Long-time Queen of the Cafe Critics
- One of the ironies of Eleanor Widmer's life is what she ate in her last months. Widmer had become a restaurant critic in 1974, back when brunch at La Valencia featured molded Jell-O "Seafoam." In the following years, Widmer had dined on Japanese donburi and barbecue ribs, Peruvian anticuchos and French quenelles, Turkish baklava and Indian raitas. But toward the end, confined to her bed in La Jolla, she wanted only chocolate.
- By Jeannette DeWyze, Nov. 23, 2005
Eleanor Widmer on KNSD 7/39 news
The Well-Traveled Tomato
- On a hot day in late November, I'm all set to enter Vons: my role for the day — food archaeologist. Janice Baker, a registered dietitian, certified diabetes educator, and medical nutrition therapist, is my guide. My goal is to learn what food we San Diegans buy.
- By Thomas Larson, March 8, 2007
Eric Larson: "Often, you'll see that a tomato picked in Oceanside is shipped to L.A., then turns right around and comes back to San Diego."
Cornucopia: Stephen Facciola's Edible World
- “You’re eating bug excrement.”
- Stephen Facciola and I are standing in the parking lot of a Middle Eastern grocery in disheartening Anaheim. The streets are eight lanes wide. The blocks, a mile long. The air is hot, humid, smoggy. Strip malls and traffic stretch on and on to the hazy horizon. Facciola has just handed me a chewy white square of Iranian candy that tastes mostly of rose water.
- By Abe Opincar, Nov. 22, 2000
Ben Poirier shepherded us through his trees in Fallbrook: the 15-foot-tall Babaco papaya, the very ugly ice cream bean, the Buddha’s Hand tree, the Tacso vine from Ecuador; the Marula berry from Africa.
Dumpster Diving for Dinner
- Half of a “nutrition bar” sat before me on the wobbly café table. I couldn’t eat the rest because it was oily yet granular but also couldn’t force myself to throw it out. I had arranged to meet freegans at the Other Side coffeehouse on 30th and Lincoln. If they saw me toss out good food, they’d probably think, yeah, another wasteful American.
- By Ollie, June 25, 2008
Happiness on a Plate
- My assignment, should I choose to accept it, was to come down from San Francisco (where I’ve been a restaurant critic since the Bronze Age) and eat out anonymously until I’d identified and interviewed San Diego’s ten hottest chefs.
- By Naomi Wise, Sept. 28, 2000
Patrick Ponsaty: “I buy fish from France like turbot and Dover sole, and I buy mushrooms from there."