Category: San Diego

217: Powerhaus Pizza

Anisha Blodgett is vegetarian and has an avid passion for fitness and overall wellness. She was ultimately inspired to further develop her own personal recipes for some of her favorite foods (like pizza), while still maintaining a healthy diet.

Thus, Powerhaus was born; the Pacific Beach superfood pizza and smoothie joint with a twist on traditional menus. Powerhaus also offers nourishing wraps, salads and kombucha on tap. Plus, check out their special Veganuary menu for the month of January!

Also, go into Powerhaus, ask for Anisha and mention you heard the podcast 🙂

References:
Veganuary: https://www.veganinsandiego.com/veganuary/
Vegan in San Diego: https://www.veganinsandiego.com/
Vegans Baby: https://vegansbaby.com/
Core Power Yoga: https://www.corepoweryoga.com/
Live Blissed: https://blissed.live/
Rach: https://www.instagram.com/tankgirlca/

8: Dr. Cindy Lin Talks Social Good Intelligence

In this episode we sit down with Cindy Lin. Cindy is the co-founder and CEO of Hove Social Good Intelligence, a mission-to-action lifestyle company working to connect people to Do Good companies and companies to positive impact.

Hove’s new consumer facing product, Hey Social Good, will be launched Jan 2020. Hey Social Good will connect people to purchasing with purpose by building meaningful data stories to show positive social and environmental impact. Their mission is to enrich people’s lives with well researched information and social good alternatives that inspire people to become a force for good.

IG: @heysocialgood
TW: @heysocialgood
FB: @hovesocialgood
Website: http://www.heysogo.com

7: Produce Good!

In this episode we speak with Nita Kurmins Gilson, Co-founder of ProduceGood, a food recovery nonprofit in San Diego County. Nita and her team are recovering some of the 40% of food that is wasted daily and delivering this to the 1 in 6 people who are food insecure. They do this by recovering excess from backyards, farms & Farmers Markets; upcycling unwanted produce to the food system; and engaging and inspiring our community to reduce food waste & hunger

We asked Nita what she is most excited about, right now. Here is her inspiring answer:
“KIDS! I just gave a presentation to 5 classes of first grade gardening students at Cardiff Elementary. Their gardening instructor, a wonderful young man named Jonathan Kardos, wanted to teach the kids about the whole food system, including food waste and food insecurity. They offered to donate the harvest from 10 of the 20 beds of veggies they had grown. I believe that Berry Good Foundation granted Mr. Kardos funds to build another school garden in the district, at Ada Harris school. So, it was WONDERFUL to see the full circle! Kids feeding community. They were so stoked to be able to harvest 70 pounds of their own grown bounty and donate this to Community Resource Center, a local charity that does amazing work, in Encinitas.”

Tune in to learn more about the evolution of this incredible company.

http://www.producegood.org/
https://www.facebook.com/producegood/
https://www.instagram.com/producegood/
https://twitter.com/ProduceGood

216: Donna Jean, Part 2

Roy Elam and Tony Howe are two of the badass creative geniuses behind San Diego’s rustic comfort-food restaurant, Donna Jean. From sauces to doughs and everything in between, Roy, Tony and the rest of the staff make everything in house.

On Episode 42, Roy talked all about where the concept of Donna Jean came from, and his inspiration behind it.

In this episode, Roy and Tony talk about the concept behind Donna Jean and how they’ve managed to get more people eating more vegetables. They also explain a bit about fermentation; what it is, why they do it, and how they’re combating food waste with it!

Website: https://donnajeanrestaurant.com/
Instagram: https://www.instagram.com/donnajeanofficial/
FaceBook: https://www.facebook.com/donnajeanofficial/

Pizza Class (Jan 14th, 2020), to reserve a spot, email: donnajeansd@gmail.com

References:
The Noma Guide to Fermentation: https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184
JR Organics: https://www.jrorganicsfarm.com/
San Diego Tempeh: https://www.sandiegotempeh.com/
Santa Monica Farmer’s Market: https://www.smgov.net/portals/farmersmarket/
Central Milling Company: https://centralmilling.com/
Veg’n Out: https://vegnoutsd.threadless.com/

161: Co-Creative Awakening Summit

Championing Adults to support themselves and the new children with inspirations from the experts.

https://www.facebook.com/KathyMasonLove
https://www.facebook.com/KathyMasonMarketing/
https://www.linkedin.com/in/kathymason1/
https://twitter.com/Kathy_Mason

23: Creating a Beautiful Heart

Physician-turned-author Elizabeth Sage Epstein shares the motivation behind a new cookbook that seeks to debunk the myth that eating healthy must be boring, tasteless and lacking in creativity.

41: Star Sailor’s League 2019

Dennis Conner is back to talk about the Star Sailor’s League, along with three-way photo finish between three separate teams!

22: Food Fight: Good to You, or Good for You

There is a ton of talk about the benefits of healthy eating. But, is anyone listening? Physician, Elizabeth Sage Epstein breaks down the facts about what a heart-healthy diet really means, and the challenges of getting the public to buy the concept.

212: Eco-Detectives

Lacie Ward and Hannah Elauria are the two best friends, turned business partners who co-founded the local San Diego brand, Lum A Terra, which focuses on supporting brands who are socially conscious and attempting to “light the world.”

In this podcast, Lacie and Hannah share some staggering facts about the fashion industry, and offer a few tips on how we can be more eco-conscious with our clothing.

Plus, stay tuned, because we decided to record a few minutes of a LIVE podcast at their Sip & Swap event at EVE Encinitas.

Website: https://www.lumaterramedia.com/
Instagram: https://www.instagram.com/lum.a.terra/
Facebook: https://www.facebook.com/LumATerraMedia/

References:
Ecosia: https://www.ecosia.org/?c=en
Tanks Good News: https://tanksgoodnews.com/
Live Kindly: https://www.livekindly.co/

211: Refuse, Reduce, Reuse

Liz Murphy is the chef and founder at Santosha Nutrition. After 10 years in the hotel & restaurant industry, Liz decided to stop being part of the problem and choose to fight food waste & become a warrior for change. Struggling with auto-immune diseases & food intolerances, Liz took control of her own health and came to the confirmation that the vegan lifestyle is the best for our bodies, the animals and our planet.

Santosha is a Sanskrit word that means contentment, and it’s the company’s mission to provide education & resources to those seeking to create a better world through plant-based food and environmentally sustainable practices. Through cooking classes, farm to table experiences, private dinners & education about changing the food system, Liz aims to spread Santosha.

In this episode, we not only talk about Liz’ mission, but some of the ways we, as consumers, can minimize our own waste!

Santosha Nutrition:
Instagram: http://www.instagram.com/SantoshaNutrition
Website: http://www.santoshanutrition.com
Sponsor Liz’ Cookbook: https://www.indiegogo.com/projects/cookbook-santosha-kitchen-contentment#/

References:
Food Waste: https://www.usda.gov/foodwaste/faqs
Upcoming Events: https://www.facebook.com/pg/santoshanutrition/events
Imperfect Produce: https://www.imperfectfoods.com/
The Plot: https://theplotrestaurant.com/
Sonora Refillery: https://diyrefill.com/
Food 2 Soil: https://www.inikasmallearth.org/food2soil.html
Solana Center: https://www.solanacenter.org/
Sand And Straw: https://www.sandnstraw.com/