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Food Issue
Photo by Seth Combs
Dessert daze
Honestly, I’ve never understood the point of desserts. I’ve just eaten a large meal and now I’m doing what exactly? Rewarding myself for being a massive glutton? more
Photo by Jamie Ballard
Save the trauma
Compared to other writers—who ate bugs, face meat and even jellyfish—my choices for this issue may seem dull. But I faced a different sort of challenge: to overcome my dislike of foods that I’ve had somewhat traumatic experiences with in the past. more
Eat your fruits and vegetables!
In my book, the five food groups may as well be: cheese, bread, charcuterie, apple fritters and raw fish. But as someone who mostly writes about beer, the occasional salad and fruit bowl works wonders for my poor, mistreated liver. more
Photo by Victoria Davis
Chew blues
When it comes to food, strange and uncomfortable textures have always been a bit of a deal-breaker for me. more
Photo by Ryan Bradford
Pros and condiments
I bit down. Ketchup, mustard and pickle filled my mouth. I stopped chewing. I held that piece of burger in the side of my mouth for nearly half an hour until finally choking it down. Since then, I’ve sworn off the big three condiments. more
Photo by Vitta Oliveri
Tijuana tastes
If growing up in Tijuana has proven anything to me, it’s that Mexicans can be resourceful when it comes to cuisine. more
Photo by Michael A. Gardiner
Gators and boars and sharks, oh my!
I never wanted to meet an alligator in a dark alley, much less eat one. I’ve never really wanted to eat any predator, for that matter. Humans generally don’t. more
Photo by Candice Eley
Adventure time
I consider myself a pretty adventurous eater. If something ends up on a plate in front of me, I’ll most likely eat it or, at the very least, indulge in a taste test. more
Photo by Torrey Bailey
Kid meals
Every parent forces their kid to clean their plates at some point and, with each bite, instills revulsion for said forced food. more
Photo by Michael A. Gardiner
Best-kept-secret ethnic eateries
We, in San Diego, are blessed with a wealth of ethnic options, many of the best of which fly under the radar. There is, of course, a part of me that really wants to keep them to myself, but such is public service. more
Photo by Kim Marcelo
Sugar and spice makes everything nice. Except being executed.
I'm gonna die anyway so yeah, I'm gonna eat a whole pizza. Regional pie places such as Luigi's (New York-style) and Lucky's (Chicago-style) deservedly get a lot of love, but Napoleone's Pizza House (619 National Ave.) in National City has ... more
Photo courtesy of Davanti Enoteca
Last meal before tying the knot
I'd start with my favorite bar drink from recent years of tippling—the off-menu Bee's Knees at Bankers Hill Bar kknd Restaurant (2202 Fourth Ave.) more
Photo by Ryan Bradford
A killer palate and a lethal dose of rum
No doubt, Luigi's Pizza (1137 25th St.) is the best in San Diego. Its thin crust is conducive to rolling like a taco—a mark of a great slice. more
Photo by Michael Gardiner
The last meal of a political junkie
Carrot aguachile of callo de hacha, ahi and smoked trout roePhoto by Michael Gardiner My parents always suspected it might come to this. It just didn't happen the way they thought. I mean, I've more
Desperately seeking crab cakes
I'm not a food snob. But I do get uppity when "Maryland-style crab cake" is written on a San Diego menu. I'm a Baltimore-born boy. more
Edibles, et cetera
Oysters are rumored to be an aphrodisiac. Since Wednesday, August 5, is National Oyster Day, prepare for a shucking good time. more