Food

S2: 16 – Sean McCart of Mille Fleurs In Rancho Santa Fe | FM Report: WK 3 Jan Blood Oranges & Bad Weather

S2: 16 - Sean McCart of Mille Fleurs In Rancho Santa Fe | FM Report: WK 3 Jan Blood Oranges & Bad Weather

After a winter break the Dine local SD Podcast is back with blood oranges and Chef Sean McCart of Mille Fleurs restaurant. Plus, stay tuned for a San Diego Restaurant Week preview.

130: Total Animal Liberation

130: Total Animal Liberation

Over the last year, Animal Liberation Activist Joshua Entis has been traveling the globe giving inspirational talks and workshops in over 21 countries on how to become the strongest and loudest voice for the animals. He uses his sales background to help navigate outreach conversations and motivate others to choose a more compassionate lifestyle.

Today, Joshua joins me in studio during his trip to San Diego for the #ChangeMakersTour after I had the pleasure of doing an Anonymous for the Voiceless Cube of Truth as well as hearing one of his talks regarding Sustainable Activism. In this talk, Josh shares a little more about himself as well as some of the ways we can work towards being more active.

Joshua's Links:
Website: https://www.joshuaentis.com/
Instagram: https://www.instagram.com/joshua.entis/
YouTube: www.youtube.com/joshuaentis
FaceBook: https://www.facebook.com/joshentis

Anonymous for the Voiceless: https://www.anonymousforthevoiceless.org/
The Save Movement: http://thesavemovement.org/

Vegan in San Diego: www.VeganInSanDiego.com
San Diego Vegan Activists: https://www.facebook.com/groups/313788232487426/

1: Rolling in the Dough… or NO?

1: Rolling in the Dough... or NO?

Elaine and Don take a hard look at restaurant failure rates and some of the causes.

129: Plant Chics

129: Plant Chics

Jacque Tarlton is a Certified Wellcoach and Wellness Advocate. She’s passionate about improving health through fabulous, fun and scientifically proven lifestyle changes. She earned her Bachelor of Science degree in Nutrition and Dietetics and practiced as a Registered Dietitian in her early career.

Marzia Prince is an award-winning international health and wellness expert. She has been hosted on many TV networks and radio stations including Fox News Radio, iHeartRadio, CW, WFAA Channel 8 News. Her plant-based programs have changed thousands of lives, helping clients achieve goals they once thought were impossible.

Together Jacque and Marzia make up the super cute, exceptionally fun and always healthy; Plant Chics!

PlantChics:
Website: https://www.plantchics.com/
FaceBook: https://www.facebook.com/plantchics/
Plant Chics Tribe (private group; women only): https://www.facebook.com/groups/492005744489329/
Instagram: https://www.instagram.com/plantchics/

Jacque's IG: https://www.instagram.com/fabulousjacquet/
Marzia's IG: https://www.instagram.com/marziaprince/

Plant Chics Plate (What to eat to get more fiberlicious foods in your life): https://www.instagram.com/p/BfbVC4jjtyb/
Plant Chics Challenge: https://www.plantchics.com/product-page/plant-chics-30-day-challenge

S2: 15 – Steven Lona of Waterbar in Pacific Beach | FM Report: WK 3 Dec Winter Savories

S2: 15 - Steven Lona of Waterbar in Pacific Beach | FM Report: WK 3 Dec Winter Savories

Views, booze, and great food at Waterbar thanks to Steven Lona. Plus, lunchin’ at Decoy, FM Report: winter vegetables.

Episode 82 – Food Fable: Oranges

Episode 82 - Food Fable: Oranges

Plated Earth Food Fables are original short historical fiction stories about produce and its ability to connect people, culture, and history. This Food Fable tells the story of Saint Nicholas, before he became known as Santa Claus, and how his generosity sparked the tradition of leaving oranges in stockings on Christmas Eve.

S2: 14 – Kris Warren of An’s Dry Cleaning in North Park | FM Report: WK 2 Dec Winter Melon & Lemon Varietals

S2: 14 – Kris Warren of An’s Dry Cleaning in North Park | FM Report: WK 2 Dec Winter Melon & Lemon Varietals

Nick shares with you his favorite new culinary experience featuring Kris Warren of An’s Dry Cleaning in Northpark. An’s Dry Cleaning offers tastings to everybody; featuring their incredibly creative and balanced seasonal menu! Plus, Joe Herrmann and Brandi Reynolds give a Farmer’s Market Report featuring pink lemons and winter melons. Nick also visit Catania in La Jolla for lunch.

Episode 81 – Food Buzz: History of Oranges

Episode 81 - Food Buzz: History of Oranges

The Food Buzz highlights specific produce facts and history to help guide future produce exploration.

124: Breakfast Republic

124: Breakfast Republic

What happens when a vegan has the Owner and the Corporate Executive Chef of an egg-dominant restaurant on her show? It's not what you think, guys; Breakfast Republic is doing big things here in San Diego! Not only have they added a few vegan items to the menu (they're friggin' amazing; I've had them!), but they even removed a lot of the animal products from their non-vegan items (by replacing the butter with oil, etc), to create less of a chance of contamination.

Let's give a big round of applause for (in my opinion) one of the most vegan-conscious, but otherwise non-vegan breakfast joints for taking the extra step to create an environment for vegans to feel safe to eat in!

Breakfast Republic:
Website: http://breakfastrepublic.com
Instagram: https://www.instagram.com/breakfastrepublic/
FaceBook: https://www.facebook.com/breakfastrepublicsd/

Episode 80 – Food Fable: Basil

Episode 80 - Food Fable: Basil

Plated Earth Food Fables are original short historical fiction stories about produce and its ability to connect people, culture, and history. This Food Fable tells of many myths of basil from around the world, notably the legend in Christian tradition of Saint Helena, who was led to an epic discovery on her pilgrimage in Jerusalem thanks to basil plants.

 


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Specialty Produce is a family owned and operated food service and retail fresh produce supplier located in San Diego, CA. A premium provider for more than thirty years, Specialty Produce continues to be a leader in service, product quality and technology.
 
The Specialty Produce team includes more than one hundred enthusiastic and dedicated employees.

 

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