Top Articles from Food Issue

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The power of presentation
The chefs at some of San Diego’s most creative eateries share their plating secrets Gab and grub
Here are the restaurants where community leaders gather to lead the community Energized by a mission
Temecula Olive Oil Company’s small but mindful waste-to-fuel program A bee's best friend
Beekeeper, honey producer Malaki Obado likes it natural and local The 2011 Food Chain
San Diego County restaurateurs pay it forward Stomachs, get ready to rumble
Powering through some of San Diego’s hugest meals Cult cuisine
Two San Diego restaurants dish up more than just food—they include a helping of spirituality Burrito ballistics
Dangerous experiments with San Diego’s favorite fast food The 2011 Food Issue
Food and power Places at the table
Does Sacramento have too many cooks in the kitchen?

Wednesday, April 13,2011
Food Issue

Burrito ballistics

Dangerous experiments with San Diego’s favorite fast food

By Peter Holslin

For all of the burrito’s wonders, one question remains: Can you shoot one out of a cannon?

Wednesday, April 13,2011
Food Issue

A bee's best friend

Beekeeper, honey producer Malaki Obado likes it natural and local

By Brook Larios

Beekeeper Malaki Obado’s raw Asali Honey comes from bees that are allowed to be bees. In other words, they feed on what’s around them, not additives and supplements.

Wednesday, April 13,2011
Food Issue

Cult cuisine

Two San Diego restaurants dish up more than just food—they include a helping of spirituality

By Carissa Casares

When trying to pass along spiritual teachings, it may be best to go through a person’s stomach. Why use words when there’s food?

Wednesday, April 13,2011
Food Issue

The power of presentation

The chefs at some of San Diego’s most creative eateries share their plating secrets

Across the board, chefs said flavor is job No. 1, but their thoughts on what happens next is where it gets interesting.

Wednesday, April 13,2011
Food Issue

Energized by a mission

Temecula Olive Oil Company’s small but mindful waste-to-fuel program

By Jenny Montgomery

Temecula Olive Oil Company’s focus on self-sufficiency represents a growing attitude of mindfulness among farmers towards waste product.

Wednesday, April 13,2011
Food Issue

Places at the table

Does Sacramento have too many cooks in the kitchen?

By Dave Maass

It’s no coincidence that the word “diet” both describes the way a person eats and a legislative assembly, such as the Diet of Japan.

Wednesday, April 13,2011
Food Issue

Stomachs, get ready to rumble

Powering through some of San Diego’s hugest meals

By Alex Zaragoza

For those of you who think you’ve got the power to gorge and are daring enough to take that calorie-filled journey, here are a few joints that will aid you in testing the limits of your belly—and possibly your dignity.

Wednesday, April 13,2011
Food Issue

The 2011 Food Issue

Food and power

What’s the relationship between food and power? Wow— where to start? How about when you were 5 and your mom promised you a popsicle, but only if you finished your green beans?

Wednesday, April 13,2011
Food Issue

The 2011 Food Chain

San Diego County restaurateurs pay it forward

By David Rolland

When recommending restaurants, who wields more power of credible influence than restaurateurs, managers and chefs? In 2008, we began our so-called Food Chain, wherein we ask industry folks to tell us where they like to eat.

Tuesday, April 13,2010
Food Issue

On a roll

Already cruising the streets of other cities, gourmet food trucks hit San Diego

By Carissa Casares

Already cruising the streets of other cities, gourmet food trucks hit San Diego