Dining Out SD Magazine- Josh Kopelman, Publisher
Food for Thought with Keith Langhorn
Release Date: 02/19/2020
Whiskers & Wine Bar- Normal Heights San Diego
Food for Thought with Keith Langhorn
On this episode, we head to the Normal Heights area of San Diego, for a sneak peek at the soon to open Whiskers & Wine Bar, a cat lounge & wine bar. Nicole & Chris, owners of Whiskers & Wine Bar gave us a tour of their new venture. They will be offering the opportunity to interact with adoptable cats, while enjoying a nibble from the food counter. Sit back & relax while having a cocktail, beer or glass of wine from their bar which has a full liquor license. Cats are kept separate from the food area. Allergic to cats? No problem. You can see the kitties, separated by a glass...
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SPECIAL THANKSGIVING EPISODE- Mindful Eating with Michael Tomkins, MFT - Mindful eating, mindful lifestyle, and the spirituality of food
Food for Thought with Keith Langhorn
We stop in for a visit with our friend Michael Tomkins, a marriage and family therapist, yoga instructor, and spiritual guide, for a chat about mindfulness in eating and in life.
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Rollin Roots- Avonte Hartsfield overcomes vandalism and arson to offer vegan menu
Food for Thought with Keith Langhorn
Today we meet Avonte Hartsfield of Rollin Roots.
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Helping Refugees and Immigrants to Achieve their Dreams- Anchi Mei, Executive Director of MAKE Project
Food for Thought with Keith Langhorn
In this episode we interview Anchi Mei, Executive Director of MAKE Projects (Merging Agriculture Kitchens & Employment).
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Food Vision 2030- Elly Brown, Executive Director of San Diego Food System Alliance
Food for Thought with Keith Langhorn
Elly Brown is the executive director of the San Diego Food System Alliance, a network of more than 100 organizations working to make our current food system more equitable, healthy, and sustainable through collaboration, policy change, education, and community empowerment.
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Connecting Local Farms with your Dinner Table- Kris Schlesser at Lucky Bolt
Food for Thought with Keith Langhorn
In this episode, Kris Schlesser, the founder and force behind Lucky Bolt, talks to us about his mission to connect us to local, healthy , convenient food.
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Growing Hope, Health, and Community from Fallbrook Soil- Luke Girling at Cyclops Farms
Food for Thought with Keith Langhorn
After years of traveling up and down the west coast on surfing and skateboarding adventures since 2004 and visiting farms along the way, Luke Girling got the bug to learn about organic farming. Eventually he attended UC Santa Cruz’s Center for Agroecology and Sustainable Food Systems. He returned with a vision to return to his hometown and create a farm.
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Epicurean San Diego with Stephanie Parker- San Diego's Event Industry Adapting to Changing Times
Food for Thought with Keith Langhorn
Stephanie Parker and husband Dan started Epicurean San Diego with the mission of introducing people to the bounty of local San Diego food and beverage producers with curated events large and small.
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Big Table Jesse Vigil with Davin Waite of Wrench and Rodent- When Hospitality Workers Need Help
Food for Thought with Keith Langhorn
We talk with Jesse Vigil of Big Table San Diego & Davin Waite of Wrench & Rodent Seabasstropub in Oceanside.
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Spiny Lobster Season Begins October 7th!
Food for Thought with Keith Langhorn
When we arrived at the docks of San Diego, Captain John Glawson Captain Dan Major were busy preparing their lobster pots for the beginning of spiny lobster season.
info_outlineTrish and I spent an afternoon chatting with Josh Kopelman, who is the publisher of DiningOut San Diego.
DiningOutSD magazine is published in eight cities, including Denver, Chicago, Miami, and Atlanta. Josh founded the magazine as the fourth city in the DiningOut family. His role is to spotlight all the amazing talent in San Diego, Baja, and Southern California through the magazine and social media.
If you want to know what is happening in our dining scene, this podcast is for you!
IG: @DiningOutSD
FB: DiningOutSanDiego
http://diningout.com/sandiego/
Food for Thought is sponsored by Cangshan Cutlery.
Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginners, and anyone in between.
Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals.
http://www.cangshancutlery.com
We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse.
Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org
We hope that you enjoy this podcast. Please like & follow us if you do.
Produced at Studio C Creative Sound Recorders in San Diego CA