Community Power: San Diego Restaurants Unite in Support of Local Farms

San Diego’s second Farm to Fork Week kicks off September 9 2017

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SAN DIEGO, CA, August 7 2017 – In the wake of the heartbreaking and shocking closure of Suzie’s Farm in June 2017, there has never been a better time to remind San Diegans of the importance of supporting our local farms. After a successful inaugural celebration in January, Farm to Fork Week returns September 9-17. This week brings together a community of restaurants, farms, wineries and breweries who are small, independent and loyal to local purveyors while also promoting wider awareness of local and sustainable food systems.

“It’s so important to keep providing context and perspective to San Diegans. These local, trusted and talented farmers need and deserve our support,” said Trish Watlington, founder of Farm to Fork Week and owner of The Red Door Restaurant and Wine Bar and BAR By Red Door. “We want people to know that every time they dine at one of our restaurants, they’re not only getting delicious food, highlighted by the freshest produce available, but also supporting local farmers, the local economy and local families.”

She added, “Suzie’s Farm’s closure is a real community tragedy. Many believed that, because Suzie’s was listed on menus across the county, they were doing fine — no need to focus support on a large, successful farm. Sadly, that wasn’t accurate. When communities come together like this, making noise through unique local dining experiences, we can make a real difference.”

The week commences on Saturday, September 9 at Tuna Harbor Dockside Market with a kick -off event in conjunction with San Diego Food System Alliance, Slow Food San Diego, Edible San Diego and San Diego Markets. From burgers to cupcakes to sushi, all participating restaurateurs will place the spotlight on their local produce suppliers and offer dining discounts, specials or temptingly affordable prix fixe menus throughout the week. For example Chef Miguel Valdez at The Red Door and Chef Coral Strong at Garden Kitchen are both offering three course prix fixe menus for $40. Up in Oceanside Chef Willy Eick at 608 is planning 3 hyper-local courses for $25 and Chef Davin Waite will tantalize your tastebuds with a $30 omakase meal with fish, local vegetables and dessert.

Each restaurant is free to determine its menus and specials for the week-long event. So far participants include:

608 Oceanside

BAR by Red Door


Cardamom Cafe and Bakery

Cupcakes Squared

Franco on Fifth

Garden Kitchen

Hello Betty Fish House

Juniper and Ivy

Little Red Cafe


Terra American Bistro

The Kettle Room by Ballast Point

The Red Door

The Rose Wine Bar

The Whet Noodle

Whisk and Ladle

Wrench and Rodent Seabasstropub

This year’s events include:

September 9 – Kick Off Event at Tuna Harbor Dockside Market

Opening remarks by Farm to Fork Week founder Trish Watlington, local farmers and fishermen and other local officials (TBD). Cooking and Fish breakdown demonstrations with samples. With Slow Food Urban San Diego.

September 10 - Farm Tour and Cooking Class at Dickinson Farm
September 11 - “Shop Talk” – Farmer, Chef, Industry Mixer at BAR by Red Door
September 12 - Oceanside Farm and Happy Hour Tour, Epicurean San Diego
September 14 - North Park Thursday Market Farmer Chat and Chef Demo
September 15 - Good Food Showcase, Coastal Roots Farm, Encinitas
September 15 – Farm Tour, Wild Willow Farm
September 17 – Farm Tour, Sushi Lunch and Fish Breakdown at Cyclops Farms, Oceanside

                           Seven Course Chuparosa Vineyards Wine Dinner at Garden Kitchen, Rolando

It’s Watlington’s goal for San Diego’s Farm to Fork Week to be a semi-annual event. By continuing to partner with local sponsors, she plans to grow the event to include dinners, tours, events, lectures and panel discussions, always ensuring featured participants are truly committed to responsibly sourced cuisine.

For more information, including menus and forthcoming events, visit and please continue to check back as the event draws closer.


For more information on Farm to Fork Week, please contact:
Trish Watlington at The Red Door / 619 322 8457

About Farm to Fork Week

San Diego Farm to Fork Week is a semi-annual grassroots effort by a community of restaurants, farmers, wineries and breweries who are small, independent and loyal to local purveyors. Their purpose is to back each other in marketing efforts at a time when restaurant sales are generally slow. The key word is community. The purpose of San Diego Farm to Fork Week is to help this restaurant community support each other and local farmers in a way that allows them to magnify their presence and impact with little financial investment.


CDFA Healthy Soils Program 2017 DUE 9/19


Ecology Artisans at Montado Farms

Ecology Artisans at Montado Farms

Release #17-044

SACRAMENTO, August 8, 2017 - The California Department of Food and Agriculture (CDFA) is now accepting applications for the Healthy Soils Program (HSP). The program, authorized by the Budget Act of 2016, receives funding from California Climate Investments, with proceeds from the state’s cap-and-trade auctions targeted to reduce greenhouse gas (GHG) emissions while providing a variety of additional benefits to California communities.

The HSP has two components: (i) the HSP Incentives Program, and (ii) the HSP Demonstration Projects.

For the HSP Incentives Program, an estimated $3.75 million in competitive grant funding will be awarded to provide financial assistance for implementation of agricultural management practices that sequester soil carbon and reduce GHG emissions. California farmers and ranchers, as well as Federal and California recognized Native American Indian Tribes, are eligible to apply for the HSP Incentives Program.

For the HSP Demonstration Projects, an estimated $3 million in competitive grant funding will be awarded to projects that demonstrate and monitor specific management practices in agriculture that sequester carbon, improve soil health and reduce atmospheric GHGs. Not-for-profit entities, University Cooperative Extensions, Federal and University Experiment Stations, Resource Conservation Districts, Federal and California recognized Native American Indian Tribes, and farmers and ranchers in collaboration with any of the aforementioned entities, are eligible to apply for the HSP Demonstration Projects.

Both the HSP Incentives Program and Demonstration Projects require that incentivized practices be implemented for a total of three years, with the third year of project costs required as matching funds.

For detailed information on eligibility and program requirements, prospective applicants should visit the CDFA Healthy Soils Program website at To streamline and expedite the application process, CDFA is partnering with the State Water Resources Control Board, which hosts an online application tool, Financial Assistance Application Submittal Tool (FAAST). All prospective applicants must register for a FAAST account at Applications and all supporting information must be submitted electronically using FAAST by September 19, 2017 at 5:00 p.m. PT.

CDFA will hold four workshops and one webinar to provide information on program requirements and the application process (see below). CDFA staff will provide guidance on the application process, provide several examples and answer any questions. There is no cost to attend the workshops. Individuals planning to attend should email with his or her contact information, number of seats required and the workshop location.

Sacramento – Tuesday, August 15, 2017
9:00 a.m. – 10:30 a.m.: HSP Incentives Program
10:30 a.m. - 12:00 p.m.: HSP Demonstration Projects
California Department of Food and Agriculture
1220 N Street
Sacramento, CA 95816
This meeting will also be available as a webinar for remote attendees. To register for the webinar, please visit the program webpage at
Orland – Wednesday, August 16, 2017
9:00 a.m. – 10:30 a.m.: HSP Incentives Program
10:30 a.m. - 12:00 p.m.: HSP Demonstration Projects
Glenn County Farm Bureau
Board Room
831 5th St, Orland, CA 95963

Fresno – Thursday, August 24, 2017
1:00 p.m. – 2:30 p.m.: HSP Incentives Program
2.30 p.m. - 4:00 p.m.: HSP Demonstration Projects
American Pistachio Growers
Conference Room, First Floor
9 River Park Place East, Suite 410
Fresno, CA 93720

Ventura – Friday, August 25, 2017
9:00 a.m. – 10:30 a.m.: HSP Incentives Program
10:30 a.m. - 12:00 p.m.: HSP Demonstration Projects
University of California Cooperative Extension (UCCE) Ventura County
California Room
669 County Square Drive, Suite 100
Ventura CA 93003-9028

Prospective applicants may contact CDFA’s Grants Office at with general program questions.

Prospective applicants should refer to the HSP webpage ( for information regarding technical assistance workshops by non-profit organizations, Resource Conservation Districts (RCDs) and California academic institutions. These workshops are intended to provide technical assistance with the application process and are also free of charge. Technical assistance is made available through a $25,000 partnership grant between CDFA and the Strategic Growth Council to achieve the mutual objective of providing technical assistance to HSP Incentives Program applicants.

The HSP is part of California Climate Investments, a statewide program that puts billions of cap-and-trade dollars to work reducing greenhouse gas emissions, strengthening the economy and improving public health and the environment—particularly in disadvantaged communities. The cap-and-trade program also creates a financial incentive for industries to invest in clean technologies and develop innovative ways to reduce pollution. California Climate Investment projects include affordable housing, renewable energy, public transportation, zero-emission vehicles, environmental restoration, more sustainable agriculture, recycling and much more. At least 35 percent of these investments are made in disadvantaged and low-income communities. For more information, visit California Climate Investments.


Food Leaders of the Good Food District- Issue 1: Vision and Addressing Racism

About the Good Food District

For Project New Village, “Food Justice” is their platform for change. It is their lever for combatting inequities and institutionalized racism. Diane Moss, Managing Director of Project New Village, explains that an alternative and equitable food system would “produce different outcomes by making healthy food available to all, providing good jobs, and fostering healthy neighborhoods”. Additionally, “It would strengthen the economy by bolstering incomes, spurring business development, and contributing to equitable economic development in segregated and long-distressed neighborhoods.”

Diane Moss and Kamaal Martin of Project New Village (Photo Credit: Colin Leibold)

Diane Moss and Kamaal Martin of Project New Village (Photo Credit: Colin Leibold)

Project New Village currently manages the Mt Hope Community Garden which rose in 2011 after City Council’s deregulation of policies. Project New Village also operates a farmer’s market, People’s Produce Certified Market, the only outdoor marketplace in Southeastern San Diego that accepts and promotes food stamp/EBT use as well as free health screenings and referrals. The Good Food District takes Project New Village’s Food Justice work to the next level by inspiring collective agency and promoting food security at a neighborhood level. Project New Village is partnering with many organizations to make this happen including the Diamond Business Association, developers, Kitchens for Good, SDSU Geography Dept, City’s Promise Zone, City Councilmembers, County of San Diego HHSA, County Board of Supervisors, Assemblymembers, UCSD Center for Community Health, San Diego Food System Alliance, and many other partners.

The Good Food District is a place-making approach which builds upon the assets within the community of Southeast San Diego: vacant lots, food entrepreneurs, residents, and other partners. The Good Food District will enhance urban agriculture’s connection to economic opportunity by changing the relationship between how people sell and source their food. Project New Village is engaging with restaurants and retail outlets in the Good Food District to shift their urban agriculture production based on demand. On the consumer end, Project New Village is working to mobilize neighborhood leaders in their community to engage the community around good food while pushing back against gentrification. For Project New Village, “good food” is food that is sustainable, equitable, healthy, affordable, and accessible for all residents.   

Engaging the Community: Time Banking and Canvassing  

Time banking is a reciprocity-based work trading system in which hours are the currency. With time banking, a person with one skill set can bank and trade hours of work for equal hours of work in another skill set instead of paying or being paid for services. Project New Village uses time banking to engage residents in the Good Food District. People donate time in one-hour increments which can be then used as credit for food. Anyone can contribute any skill. This exchange enables neighbors to save money on services and enhances quality of life.

Bowlegged BBQ (Photo Credit: Colin Leibold)

Bowlegged BBQ (Photo Credit: Colin Leibold)

Organizers go door to door, leaving pamphlets or engaging in conversation to increase understanding of and improve consumer demand for good food. Project New Village also hosts the Resident Leadership Academy, an empowerment tool for creating healthier spaces through community advocacy and changing people’s relationship with food.

Addressing Racism in the Food System: Organizing Principles of Fannie Lou Hamer

“We need to call racism for what it is. We need to get to a point where people talk about it,” said Project New Village board member, Tambuzi. “The good food system is a point of entry for discussions about institutional racism.” People of color have a history of being exploited as agricultural and food workers. They have also been denied access to healthy and quality foods along with the jobs and economic opportunities these businesses bring to neighborhoods. To address disparities, we need to understand the root causes.

Tambuzi of Project New Village ((Photo Credit: Colin Leibold)

Tambuzi of Project New Village ((Photo Credit: Colin Leibold)

Having producers and consumers of food present at meetings is key to ensuring that all interests are represented. Tambuzi and Ms. Moss look to Fannie Lou Hamer as a role model. She was a sharecropper and voting rights activist who organized the Mississippi Freedom Democratic party in the 1960s. “Fannie taught values and good character-- being conscious, capable, and committing,” says Tambuzi. “She embodies what we would want to do, Project New Village, as a catalyst for change in our neighborhoods.”  

Ms. Moss emphasizes the importance of members of underserved communities getting in contact with their decision-makers about food issues. “I go to meetings where people represent constituents. We never hear from the people that struggle. People of color need to have their voice heard.” Good Food District looks for solutions that come from people and their roles for doing it better.

Ultimately, Project New Village strives to create a sacred space in underserved communities where food insecurity is all too common. Community gardens provide high quality food and simultaneously serve as platforms for social change. While the increased vitality of any neighborhood makes it vulnerable to gentrification, The Good Food District has an embedded resilience. The initiative is founded on principals of cooperation, community engagement, and the shared values of food justice. Because its assets are found within, the power is in the people and the people are here to stay.

How can we support the Good Food District?

1. Volunteer opportunities using your skills and expertise
2. Charitable contributions for Project New Village’s work to build the Good Food District
3. Investment opportunities for food environment changes

Contact: Diane Moss, Managing Director, Project New Village

Stay tuned for the next issue of Food Leaders of the Good Food District in our fall newsletter!

To support the Social Equity Collaborative Fund project, the San Diego Food System Alliance will be documenting the growth and lessons learned from the Good Food District for the next two years.

Healthy Development without Displacement?

Industrialized agriculture has made us increasingly disconnected from our food and the farmers that grow it. Consequently, many are turning to urban agriculture as way of bypassing the conventional paradigm that food is strictly a commodity. The notion that food should be produced as cheaply and efficiently as possible is in question, as awareness grows surrounding the social and environmental repercussions of industrial food.

This cultural shift in favor of “slow food” is reflected in the rise of community gardens, farmer’s markets, food trucks, ethnic eateries, and craft breweries. San Diego State University professor of geography, Dr. Pascale Joassart-Marcelli, studies the relationship between food and ­place. She notes that developers and real estate professionals are responding to increased demand for healthy and local food by designing neighborhoods with gardens and other food-centered amenities. Her recent research suggests that “Green space increases adjacent property values by 15 to 30%.”


Gentrification Map

On the surface, it appears that the proliferation of community gardens and mixed-use projects offers a win-win situation to developers and residents. However, urban revitalization can have unintended consequences; rising property values often results in the displacement of the original residents, typically lower-income households and people of color. This is already taking place in City Heights, where gentrification in North Park is expanding to the east. The map above by Dr. Pascale Joassart-Marcelli illustrates community gardens in green dots with host spots of gentrification. Community gardens tend to appear in lower-income communities where vacant lots are more readily accessible. 

This phenomenon requires those of us in the food justice movement to think critically about our goals and how we seek to achieve them. Historically, growing food in urban spaces has been used as a form of resistance and has allowed marginalized communities to work towards self-sufficiency. How can healthy food access be addressed if community gardens play a role in gentrification?

Project New Village and partners are exploring this issue in the development of the Good Food District. Find out more about the project in upcoming posts!

Written by Livvy Stanforth, Intern

We Got Us Some #SaveTheFood Billboards!

#SaveTheFood Billboard at Broadway and Sweetwater Way in Lemon Grove

We Got Us Some #SaveTheFood Billboards!

Save The Food San Diego is a county-wide food waste awareness partnership that leverages the national “Save The Food” public service campaign, a partnership with NRDC and the Ad Council. 

At the San Diego Food System Alliance, we have been busy preparing to launch our collaborative consumer education campaign in September 2017. And now we have our first set of billboards showing up around the county! Whoop, whoop! The Alliance is funding the printing for billboards this year and next, and our colleagues at the Ad Council are coordinating donated placement across the county. We are coordinating media coverage, branded resources with the Natural Resources Defense Council (NRDC), and tracking participation. Our vision is that Save The Food messaging will be seen and heard all over the county, coming from many different sources, creating that buzz of recognition for consumers.

Over the course of the past few months we have held numerous group and one-to-one one partnership meetings, presentations, and brainstorming workshops with:

  • Jurisdictions: SANDAG Technical Advisory Council, Regional Solid Waste Association (RSWA) Board of Directors, County of San Diego, and cities of Encinitas, Poway, Santee, Escondido, Vista, San Marcos, Carlsbad, Coronado, El Cajon, Solana Beach, Del Mar, National City, Imperial Beach
  • Hospitals & Healthcare: Nutrition in Healthcare Leadership Team, Kaiser Permanente, UCSD Health LaJolla and Hillcrest, Plum Healthcare. Sharp Health Chula Vista
  • K-12 Schools: Farm to School Task Force, Cajon Valley Union School District, Vista Unified School District, Carlsbad Unified School District
  • Universities: Cal State San Marcos, Point Loma Nazarene University, UC San Diego
  • Regional non-profits: Alliance for Regional Solutions, Jacobs & Cushman San Diego Food Bank, Feeding San Diego, San Diego Hunger Coalition, North County Food Policy Council, Community Health Improvement Partners, I Love A Clean San Diego, Solana Center for Environmental Innovation
  • State-wide California: CalRecycle SB 1383 Workshop
  • National: EPA Sustainable Materials Management webinar with NRDC

According to research from ReFed (2016, 21), consumer education campaigns offer the highest return-on-investment for strategies to reduce food waste. So we’re meeting with and convening local government and their businesses, schools, hospitals, universities, grocers and large venues, in groups and individually. We’re brainstorming opportunities and ideas together to creatively message #SaveTheFood, from multiple departments and organizations, using existing communication channels. We encourage them to all utilize Save The Food San Diego messaging assets during specific time periods in 2017 and 2018, so we can track our impact. We want to create a buzz, and a multi-layered platform, for discussion and education on food waste---and eventually behavior change.

The convenings have been really fun. And have generated some great ideas, too. Jen Winfrey, County of SD, shared that “the jurisdiction convening I attended was a good opportunity to have a collaborative, constructive brainstorming session and a little fun.  Starting with ice breakers was fun and informative, even for people who have known each other professionally for years.  I think the ice breakers got everyone talking and thinking, so when it came time to brainstorm opportunities for deploying the Save the Food San Diego campaign, the attendees contributed their thoughts in a positive way instead of focusing on some challenges in navigating jurisdiction procedures.”

#SaveTheFood San Diego - University and Hospital Brainstorming Session

Participants have helped identify opportunities to collaboratively and strategically share #SaveTheFood messaging via our local governments, businesses, and organizations. Participants are also helping us to identify and work with food waste generators and food donation agencies to facilitate and catalyze network, resource and capacity building.

We encourage all participants to use the assets to message to their stakeholders, driving traffic to  for tips on shopping, cooking and storing food to reduce waste. We let them know that website analytics can track hits from each City, and what that data will tell us about our efforts. We are also preparing our local resource page on the Alliance website, which will include information about our campaign and access to shareable assets, as well as local, regional, and national food waste reduction and recovery resources, media and news.

Stay tuned for more to come all over the lovely San Diego region. We will kick off our collaborative Save The Food San Diego consumer education campaign at the Food Waste Solutions Summit III on September 26, 2017 at the Jacobs Center in San Diego! Hope to see you there!

#SaveTheFood Billboard at Garnet Ave and Mission Bay Dr in Pacific Beach

Post by Barbara Hamilton, Director of Strategic Initiatives

MarketShare 2.0

MarketShare 2.0

These girls have got it goin’ on! No fresh and delicious produce from Farmer’s Markets in the San Diego region needs to go to waste any more, because ProduceGood is rolling out its MarketShare program across the county---using teams of volunteers to “recover unsold produce from weekly markets, delivering the bounty to local food pantries.”

Jeri, Alex, and Nita are the innovative women behind ProduceGood, and although they say, “sharing has never been sweeter!”, it just got a bit sweeter with the Market Share program. Not only are they able to “glean” fresh produce directly from growers, donating to people in need via partners, but now they actually get to meet the people who will prepare and eat this food they recover. The fulfillment to mission is keen and heartfelt, and the stories are incredible.

I spent a few hours with these three ladies, along with talented program lead, Felicia, board member Ron Eng, and intern Samantha at the Solana Beach Farmer’s Market. Such a lovely smaller market; we met under an umbrella in the food court area. They were easy to find with their bright orange aprons, graphic logos, and smiles. It was the second stop of the day for the Market Share leadership team. They started their day in Hillcrest at the largest farmer’s market in the county, where they needed to split into two teams of volunteers to gather unsold produce from up to 14 participating vendors at this busy market. The Hillcrest MarketShare currently provides enough fresh produce for three local agencies serving people who are food insecure or in need.

Philanthropy, and private investment, are both essential for innovation in food systems today. The MarketShare program specifically was funded by an anonymous donor of the San Diego Foundation, who was moved by the intersecting problems of food waste and hungry people

Solana Beach Farmer’s Market is the second of seven planned to roll out MarketShare, and benefits from the lessons learned at Hillcrest. The process is finely tuned and organized, but not stressful or harried at all. Think about a stroll through the market, greeting and chatting with farmers and vendors. Then back at the truck it’s time to gear up the trolley with perfectly-sized, collapsible produce crates, bright green labels for accurate tracking and inventory control, and grease pens---old school, but effective.

The Farmers now recognize those orange aprons, too, and send a smile and a word, start a conversation. Besides donating unsold produce from the market, some of the farmers are now bringing additional produce to donate i.e., the donut peaches or the brussel sprouts that are too small to sell and would otherwise go to waste. They are still nutritious and delicious, and it sure took a lot of time, energy, and resources to grow.

The crates of produce they shared were amazing---fresh and beautiful produce, along with crusty loaves of artisan bread, that most people who are food insecure rarely get to eat. Although this donation does qualify for a tax deduction, most donate simply because they want to share.

All of the MarketShare donations are tracked very carefully and efficiently, too. Felicia and Samantha set up the weighing area next to the truck and went to work. Each tagged crate was weighed, characterized, and attributed to the farmer, then stacked in the back of the truck, ready to be delivered to the designated agency. Looking at the “Producing Good By the Numbers” graphic, it is obvious that these programs are successful on a number of levels, including dollar-for-dollar value, community engagement, and reducing hunger with wholesome food.

While we were weighing and recording the 174.5 pounds of donated produce from the Solana Beach market, Ron Eng, talked about tracking “servings” of recovered produce rather than just pounds. To better understand the real people-impact of food recovery, we need to consider that this food is going to feed people, and people can benefit in numerous ways from preparing and eating healthful and delicious food.

According to a recent study by researchers at the Johns Hopkins Bloomberg School of Public Health’s Center for a Livable Future, and published in the Journal of the Academy of Nutrition and Dietetics, in the U.S. we currently waste “1,217 calories, 33 grams protein, and 5.9 grams dietary fiber per person, per day”.  That is nutrition that every body needs, but sometimes it is simply too expensive to provide to those in need.

Recipients of MarketShare produce are excited. A delivery is like a holiday! Fresh produce from the farmer’s market, and lots of it! Since receiving and eating more fresh produce, one person reports having lost weight and is feeling healthier. Another person who had been feeling isolated, uses the additional fresh produce to prepare and share favorite foods with others as a means of connecting. Some recipients have reported better medication adherence, and they look forward to meals more with this fresh produce, and are excited about them now.

We delivered seven crates to an agency in Oceanside after the Solana Beach market. They were helpful and appreciative. We unloaded crates filled with lettuces, spinach, carrots, zucchini, cucumbers, squash, brussel sprouts, beans, purslane, mushrooms, corn, radishes, onions, kale, and more. There were people in the kitchen preparing food for dinner, so they added some spinach and lettuce to the meal right away. Some items were set aside to share with a sister agency, and a few other items were put directly into the freezer to save for later.

All in all, a good day for MarketShare---full circle from farmer to the dinner table. Two markets, one bustling and one low-key. Happy farmers, happy volunteers & leaders, and happier, healthier people.

ProduceGood is a nonprofit corporation (EIN: 47-2289712) with the mission of building an active and engaged community committed to finding sustainable solutions to alleviate hunger, reclaim and repurpose waste and promote the health and well-being of all.


We could all use tips and recipes for shopping, preserving, and storing food, especially during peak growing seasons---and a great place to start is at

Post by Barbara Hamilton, Director of Strategic Initiatives


Summer Grower Highlight: FlavoredLayers Farms

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For the Summer issue of San Diego Food System Spotlights: Local Grower, the San Diego Food System Alliance partnered with the San Diego County Farm Bureau to interview David Gutierrez of FlavoredLayers Farms. We asked David about the history of his business, vision, and the biggest challenges. 

1) Please share the history of your farming business. How did the business get started? Why are you committed to it?

Historically, I have farmed small-scale operations in soil with the hope of one day launching a larger scale, sustainable farm operation of my own. In the past, I have collaborated with other farmers and organizations to help them launch their own farms, community farms and farmers markets.  The goal was to educate myself on what it would take to launch and operate my own farm while contributing to some important projects at the same time.  When I thought I was ready, I began to look for land in San Diego County.

Being new to San Diego, I immediately began to research different farm alliances and organizations that could direct me towards local farming information, resources, and potential collaborations.  Unexpectedly, I came across a Veteran based, hydroponics farm training program offered at Archi’s Acres Farm in Valley Center called Veterans Sustainable Agriculture Training (now called AISA).  I was very curious to understand the value of farming organically with hydroponics; especially as it related to reduced water usage.

After graduating, I was introduced to a Veteran who had recently launched a hydroponics farm in Valley Center growing 2.5 tons of Basil monthly. He left the company after one year and I re-launched the farm under a new entity called FlavoredLayers Farms ™. I learned a lot from my ex-partner and give him loads of credit for what he was able to accomplish on his own.

The reason we created FlavoredLayers Farms is because we believe that wherever there is need there is responsibility. FlavoredLayers Farms ™ is committed to growing quality, organic herbs and produce while elevating our farm with art, music, and other like-minded individuals. We believe that local farms are an important part of the fabric and food security of any community. We also believe that farms bring together all types of people and creativity. So we are working hard to harvest and optimize that creativity as part of our farm business model. Our farm will always be the sum of its people parts. 

2)  What is your vision for your business?

Our ongoing operational vision is simple – Consistent quality and quantity aligned with a healthy and reasonable expansion strategy (operational size and sku).  Additionally, we are constantly remixing our processes to conserve resources and to minimize/recycle waste.  We have found other farms that want our used nutrient and soil for their compost systems.  We are aggressively investigating solar and wind strategies and currently working on a goat strategy as a means to keep our field mowed.  It is amazing how much waste is generated on a farm. 

We are also putting time and energy into delivering on the second part of our mission statement.  Having worked with artists and having produced live art events around the country for over a decade, we are determined to showcase and optimize musicians, artists and other farmers.  One thing I have learned over the years is that two things always seem to find each other – Art & Agriculture. In its elemental form, is there really a big difference between Artists and Farmers?  Just the other day, the farm crew was discussing how cool it would be to turn one of our greenhouse tunnels into an event space.

We will start by launching a small music event on Friday/Saturday with our beautiful sunset as the backdrop. We are working on a sponsor so that all Artists will be paid and will go home with a ton of high quality video/picture content of their gig for purposes of self-promotion. We will be engaging the San Diego Media Arts Center who will provide their students a live event to hone their skills under the tutorage of a professional cameraperson. We will eventually employ these new digital media artists as a means of launching an online content channel on YouTube that will showcase the County’s creative agricultural scene. Our goal would be to eventually dispatch and interview other farms and agricultural entities in the County. 

3) What are the biggest challenges for your business? What do growers need to succeed?

Right now, the biggest challenges we face in our business are expensive labor costs and competing with Mexico. Which is why we believe it is important for every farm to convey its story onto its product. A good story will get you the right customer. Find a customer who loves and relates to your story, which must have your product as a result, and is willing to pay you what you need to make to stay alive. This way you can ignore all of the other noise of competition and price fixing in the market.  Finally, love what you do and put your employees first.

4) What would you like San Diegans to know?

San Diegans need to understand that local food production is diminishing. We are so lucky to have local food production on a level that many other counties and states in the country do not have. Do not let it get away. Building new and large communities in areas of the county that are traditionally set up to grow food is not only pushing out farms, but making availability to water much more difficult. I was talking to a well service company in Valley Center who said that an accelerating amount of farm wells are drying up.  Did you know that over 40 large avocado farms shut their doors last year?

5) Any other thoughts you’d like to share?

 Thank you for the opportunity to share our farm with you and for what your organization is doing for farming in the County.

What a collaboration! @ CSUSM

Collaboration @ CSUSM

What a collaboration! @ CSUSM

Universities and Colleges are places of learning. But it can be difficult to learn when one is faced with a consistent and persistent problem seen at Universities across the US today: hunger.

At California State University San Marcos (CSUSM), it is estimated that one in two (1:2) students have experienced hunger (food insecurity) during the past year. At Cal State campuses across the state, the average is one in four (1:4), demonstrating the poignant need in Southern CA.

Fortunately for students at CSUSM, the Cougar Care Network (CCN) is setting the stage for new and effective ways to address hunger on and off campus in a caring and compassionate manner. CCN is “CSUSM’s early support initiative to improve student success, retention, and persistence”. In fact, the Cougar Care Network as a centralized resource is considered a best practice in the Cal State system. CCN currently serves about 1000 students with the three highest needs being: food, housing, and mental health.

CSUSM is behind a 2-year effort to establish a food pantry on campus to support students who find themselves faced with choices to pay fees or rent or eat. CSUSM student advocacy and student voices via the Associated Students, Inc. (ASI) Board of Directors­ were integral in the creation of the on-campus food pantry. Students from the ASI Board of Directors became aware of issues related to food insecurity on campus (based on the CSU and CSUSM surveys) and realized to properly represent the student voice, students’ basic needs first needed to be addressed. 

Over the course of the past few years the ASI Board of Directors members have gone from creating a resolution in support of an on-campus food pantry, to securing the funds for an on-campus space, to now finalizing the plans for the space to be open this Fall 2017. The food pantry will be stocked with dry goods, run by the Associated Students Inc., and available for students to access one day per week. But there is so much more---thanks to collaborative partnerships.

So, what all is happening? Who is collaborating?

CSUSM has been working with Summit Church directly off campus, who provides food distribution on the 2nd and 4th Tuesday of each month. Attendees can access up to 15 pounds of food at each distribution. Summit Church has agreed to modify the hours of food distribution specifically to accommodate student schedules. Summit Church also receives food from Feeding San Diego.

CSUSM is working with the Jacobs and Cushman San Diego Food Bank in North San Diego County to establish Pop-up Fresh Food Distributions one time per month near the busy food court on campus, complementing the Food Pantry and the Summit Church distributions. This could also be a great place to distribute prepared food rescued from the Food Court, when that can be arranged.

CSUSM will be working with Health and Human Services Agency (HHSA) to provide CalFresh outreach on campus to ensure students understand these benefits and eligibility, especially since eligibility changed in February 2017. And HHSA is working to coordinate cooking skills classes and wholesome food educational events for the 2017-2018 housing programming calendar.

CSUSM is also partnering with the San Diego Food System Alliance and the City of San Marcos on a county-wide effort for food waste reduction and recovery of wholesome food. Save The Food San Diego is a county-wide food waste awareness partnership that leverages the national “Save The Food” public service campaign, a partnership with NRDC and the Ad Council.

Most recently, Kitchens for Good has expressed interest in participating with this food recovery effort via their social enterprise, value-added commercial kitchen opening in San Marcos in late 2017.

Food waste is a national issue which affects San Diego County in a distinct manner. Recent California legislation, AB 1826 and SB 1383, requires progressively less food waste to landfill and increased donation of wholesome food from businesses and residents.

Although planning efforts are underway, in San Diego County there are not yet robust systems in place to compost or digest food waste. This creates a unique opportunity to work on source reduction and donation as a priority first step before new infrastructure and systems are realized---which is a preferred strategy for highest and best use.

Save The Food San Diego campaign objectives are to raise awareness and inspire behavior change for food waste reduction and donation of wholesome food to those in need. Efforts include working collaboratively with state and local government agencies to develop and support peer networks and resources for both food waste generators, and food recovery networks.

Resource and network building is included to catalyze and support food waste reduction and donation of wholesome food by sector: Restaurants and Food Service; Universities and Hospitals; K-12 Schools; Grocery and Warehouse; Stadiums and Venues.

Overarching efforts will serve to raise awareness about food recovery and hunger, toward initiating a lasting and robust food recovery network across San Diego County.

Wow. What a collaboration! @ CSUSM. A developing model for other communities. 

Post by Barbara Hamilton, Director of Strategic Initiatives


Keep Tuna Harbor Fishing (Action Alert June 2017)

San Diego’s fishermen received some tentatively good news yesterday, Monday, 6/5/2017, from the Port of San Diego.  In their now regular (bi-weekly) meeting with the Central Embarcadero developer,  attending Port of San Diego representative Lesley Nishihira, Senior Land Use Planner, communicated that more time has been granted by the Port for consideration of potential commercial fishing land and water zoning changes. The new time-frame for detailed zone definition in Port Master Plan Update is now early September (potentially 9/8/2017), a change from mid-July, 2017.  

A BIG SINCERE THANK YOU to all who publicly commented at the Port of San Diego’s Integrated Planning Port Master Plan Update Workshop on Thursday, 4/27/2017, and who have otherwise echoed the fishermen’s concerns with the Port since then.  These comments are known to have definitively influenced the Port’s decision to extend the Master Plan Update review period.   While the delay is by no means a guarantee that land and water zoning designations will ultimately be favorable to the continued viability and growth of San Diego’s fishing industry, it certainly allows for more careful response of the industry’s needs by all concerned.

A new ACTION ALERT is regarding a Department of Fish and Wildlife’s Budget Change Proposal (BCP) for an increase in commercial fish landing taxes (now being referred to as “fees”) by as much as 1300%. See the attached copy of an opposition letter sent to Legislative Leaders on May, 11, 2017. All the entities who signed the letter are agreed, the tax increases will not only destroy the economic margins of California fishermen and processors, but also have a profound effect on local coastal economies. The State of California’s  Legislative Budget Conference Committee met yesterday and discussed the proposal, identified as item 3600. The Department of Finance said it is talking with budget staff to strike the appropriate increase; however there was no definitive response to the industry’s opposition. Outreach in the way of phone calls to members of the Budget Conference Committee would be helpful, especially the Committee Co-chair, Senator Holly Mitchell, requesting an increase of no more than 97% -- the rate of inflation since the last adjustment -- for all but sardines (the tax rate for these already adjusted) . See coalition letter.

Budget Conference Committee Member
Phone #

Senator Holly Mitchell, D, LA, Co-Chair
916- 651-4030
Assemblyman Phil Ting, D, SF, Co-Chair
Senator Ricardo Lara, D, Vernon
Assemblyman Kevin McCarty, D, Sacramento
Senator Richard Roth, D, Riverside
Assemblyman Phillip Chen, R, Diamond Bar
Senator Jim Nielsen, R, Sacramento and northern counties
Assemblyman Jay Olbernolte, R, San Bernardino
Senator John Moorlach, R, Costa Mesa, Huntington Beach, Laguna
Assemblywoman Shirley Webber (PHD) , D, Chula Vista
916- 319-2079

Thanks again to all whose comments have amplified the fishermen’s concerns, winning the extension of time for more in-depth commercial fishing land and water zoning consideration with respect to the Port Master Plan Update. 

Hopefully our next update will include a fishermen’s sketch, clearly showing their collective vision for the Future of Tuna Harbor, with respect to commercial fishing operations.  This visionary, collaborative sketch is expected to help further inform detailed design underway by the Gafcon team, as well as a Fisheries Analysis/Commercial Fishing Plan Update document now being prepared on behalf of the fishermen, developer and Port.  Concurrent progress on the fishermen’s visionary sketch, design efforts by the developer and drafting of the Fisheries Analysis/Commercial Fishing Plan Update document is expected through July and into August, while the Port continues its Port Master Plan Update activities, through the summer months.

Please don’t hesitate to be in touch with any questions, suggestions or concerns regarding the Future of Tuna Harbor at any time. 

Cindy Quinonez, Co-Chair,
San Diego Food System Alliance
Sustainable Local Seafood System Work Group

Phone: 619.892.6207


San Diego Foundation Climate Initiative Grant: Catalyzing Carbon Farming in San Diego County

Diagram: Marin Carbon Project

Diagram: Marin Carbon Project

We are thrilled to announce the launch of a new collaborative project to catalyze Carbon Farming in San Diego through a generous $25k grant by the The San Diego Foundation's Climate Initiative! This is a collaborative project between the San Diego Food System Alliance, Batra Ecological Strategies, Resource Conservation District of Greater San Diego County, and County of San Diego. The funding by The San Diego Foundation enabled the Resource Conservation District of Greater San Diego County to receive $10k from Jena and Michael King Foundation to develop San Diego County's first carbon farm plan at Montado Farms.

Carbon Farming is a process designed to maximize agriculture’s potential for moving excess greenhouse gases from the atmosphere into soil and vegetation, building fertility, productivity and resilience. Carbon Farming is a whole-farm approach implementing on-farm practices that increase the rate at which plants transfer carbon dioxide (CO2) from the atmosphere to the soil, which then increases water infiltration, water-holding capacity, soil organic matter and promotes long-term carbon sequestration. More on Carbon Farming:

Carbon Farming practices defined by USDA's Natural Resources Conservation Service include (not all may be relevant for San Diego):
Compost Applications, Anaerobic Digester, Riparian Forest Buffer Establishment, Prescribed Grazing, Cover Crops, Silvopasture/ Shrub & Tree Establishment on Grazed Grasslands, Conventional Tillage to No-Till, Range Planting, Forage and Biomass Planting, Windbreak/ Shelterbelt/ Hedgerow Establishment and Renovation, Filter Strip, Riparian Herbaceous Cover, Critical Area Planting, Grassed Waterway, Field Border,  Conservation Crop Rotation, Improved Nutrient Management, Multistory Cropping/ Strip Cropping/ Alley Cropping

Out of all the practices listed, compost application has been shown to have a significant impact for sequestering carbon. A study conducted by UC Berkeley's Dr. Silver and Dr. Ryals of the Marin Carbon Project demonstrated that building healthier soil through a one-time application of a 1/2 inch layer of compost on grazed rangeland increased long-term carbon storage by 1 ton of carbon per hectare and increased forage production by 40-70%. The practice also led to increased water holding capacity to 26k liters per hectare. Soil's water retention capacity is important in this time of drought and San Diego's dry climate. 

Late last year, Montado Farms in Santa Ysabel, operated by Kevin Muno, was selected as the southernmost of the 17 sites across the state where compost application research is being expanded by scientists of Marin Carbon Project. After taking soil samples, researchers spread one-quarter inch of compost over one half of a one-acre site marked off on a hillside to show the levels of carbon sequestration. Over the next several years, the soil will be regularly tested to compare results against the original two study sites by Marin Carbon Project, which have still shown positive results for all of the noted benefits eight years after the single compost application. More on Montado Farms pilot test here

San Diego County is uniquely positioned to encourage these Carbon Farming practices, with the largest number of small and organic farms in the country. There are over 5,000 small farms in the county and 208,564 acres of rangeland. Permanent crops, such as San Diego County’s top food crops, citrus and avocados, are already effectively storing carbon. Farmers in San Diego County currently have in excess of 3 million trees, which sequester approximately 48 pounds of carbon per tree per year. 

Based on estimates by Marin Carbon Project consultants, costs and feasibility aside, the diversion of organics from landfill and application of compost on 200k acres of rangeland could mitigate and sequester a total of 3,065,988 MTCO2e of additional carbon over 10 years. Carbon Farming is a promising and practical solution to address climate change. 

This exploration project for San Diego County involves two parts:

Part I: Assessment of the opportunities to sequester carbon, fund carbon farming, and synergize with other programs in San Diego County
a) How much net GHG reduction can be achieved through carbon farming in San Diego County?
b) What funding mechanisms exist for conversions to carbon farming? What financial incentives might be employed to maintain carbon farming as an economically viable activity?
c) What state and local policy synergies exist that are compatible with the goals of carbon farming?

Part II: Piloting the carbon farm planning process at one farm in San Diego County

The goal is to complete both parts by end of June to inform the County of San Diego's Climate Action Plan process and to prepare for CDFA's Healthy Soils funding available in July.

The State is ahead of local jurisdictions in recognizing the potential of Carbon Farming. In an effort to further the vision of California's Global Warming Solutions Act (AB 32), Governor Brown identified key climate change strategy pillars to reduce emissions and meet the 2030 greenhouse gas emissions target. One of the six pillars includes "managing farm and rangelands, forests and wetlands so they can store carbon." To support with the implementation of this goal, the State recently funded the Healthy Soils Initiative, a collaboration of State agencies and departments led by California Department of Food and Agriculture (CDFA), to provide resources for farmers and ranchers to increase carbon stores in agricultural soils. 

Can farmers become part of the climate change solution? Stay tuned and find out more! We plan to share the findings of the analysis sometime this fall. 

A Gentleman Farmer, 100 small Lemon Trees, and a group of Senior Gleaners?

The Fragrant Smell of Lemons in the Air, Good Company, Fundamental Truths---everything you ever needed to know you can learn in this garden!

It is quite a wonderful way to spend a morning in a citrus grove, with a group of lovely people, picking fruit to donate to those in need---fruit which otherwise could have gone to waste. But thanks to the Gentleman Farmer Joe, and his lovely organic grove and evolving gardens, 800 pounds of fruit was harvested this day---with a donation value of nearly $800! More to come in another month or so as the fruit ripens.

Some of the Senior Gleaners today have been volunteering to harvest fruit for over 15 years. We are not sure how it all got started, but the urban legend is that two friends came up with the idea during a conversation while admiring a field of produce. One friend said to the other how sad it was that “all that produce” would just be plowed under, instead of using additional labor to harvest it all.

Sometimes, based upon demand, price, and market expectations (even our own personal expectations about foods we buy), it makes more financial sense for a farmer or a small orchard owner to not even pick a crop.  It may cost more to pick it than he can sell it for---and even after all the energy and cost put into the seeds, water, soil, amendments, and labor have already been spent. This does not make sense to me. We can do a better job to price food so that it is equitable, safe, healthful, and abundant for all.

But in the meantime, in San Diego County we have a strong and burgeoning Gleaner Network with five main groups today; Backyard Produce Project, CropSwap, Harvest CROPS, Harvesting San Diego, and Senior Gleaners.  This gleaner network helps to ensure that even more of this produce is harvested using the volunteer hands and minds and hearts that donate, ­­pick and deliver this food to those in need. What a joyful experience to be a part of something that is so wonderful and makes so much sense.

Gleaners in San Diego County rescued over 500,000 pounds of food in 2016, and are set to increase that amount exponentially as programs continue to expand. You can help. if you want to try it, trust me, it’s fun. I want to do it again. Find out more.

If we’ve learned any lessons during the past few decades, perhaps the most important is that preservation of our environment is not a partisan challenge; it’s common sense. Our physical health, our social happiness, and our economic well­being will be sustained only by all of us working in partnership as thoughtful, effective stewards of our natural resources. -Ronald Reagan

Save The Food San Diego

Post by Barbara Hamilton, Director of Strategic Initiatives

Tribute to JuliAnna

This is a tribute to JuliAnna Arnett, our dear friend and food systems colleague, who moved to San Franciso in February to work at USDA as a western regional farm to school lead. JuliAnna was instrumental in the development of the good food movement in San Diego. When you think about the key food systems work in San Diego County, JuliAnna was involved somewhere along the way. She was the master of collaboration and analytical thinking. San Diego misses you, JuliAnna.
Elly Brown, Director of San Diego Food System Alliance

Some of JuliAnna’s food systems work history in SD:

Community Health Improvement Partners (2007-2015)

Coordinator of the San Diego County Childhood Obesity Initiative
Food Systems Manager
Food Systems Director

During her time at CHIP she supported multiple grants/contracts including those from HHSA, The California Endowment, Kaiser Permanente, and UCSD, which was the Communities Putting Prevention to Work project (I think from 2010-2012). She was the catalyst for our food systems work for CHIP and also helped to write proposal to USDA for the Farm to School grant, which was awarded right around the time she left.

County of San Diego Health & Human Services (2015-Feb 2017)

Contract: Development of County’s Eat Well Practices  

Collaborations/ Coalitions (managed or played lead role in many)

San Diego Food System Working Group
Farm to School Taskforce
National Healthcare Leadership Team
1 in 10 Coalition
California Food Policy Council
San Diego Food System Alliance
CNAP Farm to Fork
Others that we don’t know about!


Dear San Francisco

We are entrusting to your care and protection someone special.
Don't EF this up; when she is ready to return we want her back in good shape.
This goes for you too Sonny Perdue.

San Diego

I worked closely with Julianna on the HealthyWorks / CDC grant wherein Victory Gardens San Diego was contracted to identify 5 Regional Garden Education Centers sites around the county and train their staff to teach sustainable food gardening.   She was great to work with, had a clear vision of what she wanted, and a good grasp of how to get there.   Plus, she sometimes laughed at my jokes. 

One of our deliverables was to improve our web site and create 3 garden manuals, which are still in active use.

The first is about how to start a garden and grow food, the 2nd is about starting and maintaining a school garden program, and the third covers the same info for community gardens.   Juliann led the team to pick a designer and got great results.  It was revealed that her good taste extended to design.  

The covers of the manuals are here:

Richard Winkler
Victory Gardens San Diego


I first met Julianna at our San Diego Food System Working group in the beginning of 2009. I had moved down to San Diego a year before this from Oregon, and at the time, I felt like the southern California food system scene was really in its infancy. But after meeting Julianna, I knew there was a real pulse here and that she was on it. We had a quick connection both being girls from the Midwest who came to West coast in search of something more than corn fields and chicken fried steak.

Julianna shared my interest in social justice, food security, food justice, thinking outside the box, and the common sense to know you gotta show up. And you show up on time. Through our food system work, we became great friends.  We spent hours dissecting data to write the San Diego Food System Assessment, hours working to bring school gardens into fruition while fighting to put chickens in our backyards. We worked together in San Francisco Bay Area and Sacramento on Farm to School & with the CA Food Policy Council advocating for statewide food system change. And we spent a wee bit of time drinking some of San Diego’s finest IPAs in my backyard in OB.

I am so excited for Julianna to grow & learn from some of the original movers and shakers in the food system movement in the Bay area and West Coast in her new role. The changes that Julianna has made in San Diego will forever be deeply rooted in our community for years to come. I will miss her dearly.

Sadie Sponsler-Clements, RD
Assistant Director, Nutrition Services
UC San Diego Health


I was fortunate to meet JuliAnna during her first week with the San Diego County Childhood Obesity Initiative (COI), and was thrilled that the COI now had two staff members!  When JuliAnna immediately caught on to the technical as well as editorial aspects of putting together the COI enews, I knew she was going to be an invaluable asset to the COI.

It wasn't long before JuliAnna's role expanded to include groundbreaking work in food systems. Her ability to see the big picture while attending to the details are hallmarks of JuliAnna's exceptional capabilities. JuliAnna continues to inspire me with her ability to bring the right people together, create a welcoming and structured environment, and strategically map out paths to meet objectives. While I will greatly miss working with her, I am confident JuliAnna will continue to innovate and support improvements in our region's food system.

Deirdre Kleske
Healthy Works Program Specialist
Chronic Disease and Health Equity Unit
County of San Diego Health & Human Services Agency


JuliAnna was instrumental in the development of the County of San Diego’s Eat Well Practices, Meet Well Pledge, and the  Live Well San Diego’s Food System Initiative. She provided the County of San Diego with expertise to inform the County’s vision around food system efforts!  JuliAnna has strategically and significantly made a difference in the food system in San Diego though relationship building, forging new innovative partnerships and passion.  Her dedication, focus, and determination are admirable and inspirational.  JuliAnna’s expertise has left a sustainable footprint for all of us to benefit from and carry on the torch!

Naomi Billups
Public Health Nutrition Manager
Chronic Disease and Health Equity Unit
County of San Diego Health and Human Services Agency


I’ll never forget the first time I met JuliAnna. We had flown her to San Diego from Ohio for a job interview. She arrived, freshly scrubbed in her neatly pressed, below-the-knees blue suit, ready for her interview for the coordinator position with the newly formed San Diego County Childhood Obesity Initiative. We knew two things right away…1) she was the right person for the job, possessing the perfect combination of enthusiasm, idealism, and Midwest work ethic, and 2) she really needed a So-Cal makeover!

JuliAnna and I worked closely together for the next seven years. As a valued member of Team CHIP, JuliAnna was my trusted and dependable counterpart. Her thoughtful and thorough approach to her work was enhanced by her innovative ideas and generous spirit. These qualities continue to benefit everyone who works with her. Her passion for improving food systems and advancing food justice flourished and grew while she was at CHIP and the County, and now will be carried out in her new position.

Although I am sorry to see her leave San Diego, I also feel a tremendous amount of pride, as her former “work mom,” to see her spread her wings. JuliAnna has much to be proud of. She has left a legacy of exceptional work, trusted colleagues, and good friends. Now, as she heads to the Bay Area and her work with the USDA, I am certain she will achieve much success and continue to make a positive difference.

Cheryl Moder
Vice President, Collective Impact
Community Health Improvement Partners


I probably first met JuliAnna around 2009 at a meeting of the 1 in 10 Coalition, a group which would go on to play a central role in bringing people together to successfully advocate to reform the City of San Diego’s community garden and urban agriculture ordinances. Over the years, I’ve seen her involvement in local food work from numerous angles: as she helped with the Communities Putting Prevention to Work grant, while building up the County’s Farm-to-School Taskforce to, finally, her work at the County where she facilitated the creation of the Eat Well Standards, worked on the Climate Action Plan and numerous other things that I got to collaborate with on or got to hear about. (We shared a cubicle, so I literally got to hear almost everything, though I don’t think I ever learned the full scope of what she was working on.)

JuliAnna isvery dedicated to improving not just the food we eat but the whole system of food production and disposal. Her modus operandi is to connect people together, the seemingly more distant, the better. She has a big vision of a just food system. She helps bring it to fruition by getting people who didn’t realize that they needed each other talking.

Parke Troutman, Planning and Policy Development Specialist
Maternal, Child and Family Health Services
County of San Diego Health & Human Services Agency


I have started a few different professional love poems as I sit down to write this. And fundamentally how I feel is tremendous love, appreciation and celebration of Julianna and everything she's so generously, intelligently and wisely produced to help San Diego's food systems movement over the last decade. Yes, her work deserves a majestic poem with just enough off-kilter rhyme and sass that nods to her fun quirky stylishness. 

But then I think about her deep diving into the murky waters of data, policy, and all the other frightening seas of bull-shit-less-ness. And then, I'm thinking a poem doesn't do her justice. She deserves footnotes, citations (MLA, not Chicago style) and lengthy acknowledgements and one heck of a bibliography. 

And so, here we are at a standstill and a heartbreak, a loss for San Diego and a boon for San Francisco...and the hope that she will go show those fancy folks in the Bay Area a thing or two about rockin' food systems change. Thank you for all you've given over the years! And enjoy your next great big dive up north. (And let's hope you pull a Sadie in a few years.)

Anchi Mei
Senior Program Manager
Food Security and Community Health Department
International Rescue Committee

In my time working in the San Diego food system as a farmer, educator and activist, I have collaborated with and befriended a number of outstanding leaders our community. Among these, JuliAnna Arnett has consistently stood out as an exceptional contributor, whether guiding a new initiative, representing her work at events or supporting others’ likeminded projects. Additionally, from urban food security to school gardens and more, the fruit of her efforts can be found in numerous documents that have served invaluably in improving public health and reconnecting people to the role of food in the San Diego area. Her legacy will long outlive her as she moves on to her new position in Northern California, and I wish her the very best!"

Thanks to you both for your care for JuliAnna, and your excellent work otherwise!

Colin Richard

JuliAnna Arnett is unlike anyone else I know. She is incredibly smart, motivated, tenacious, effective, and her motivation is derived from a true sense of wanting to improve the world she lives in and the lives of those around her. Anyone who knows JuliAnna, or has heard her speak about food, knows how infectious her passion for improving the food system is and her commitment is incredibly inspiring to me, especially working side-by-side with her at the County. JuliAnna may have left San Diego, but her impact on the San Diego food system continues to be palpable. I cannot wait to learn of her successes with the USDA and hopefully be able to soak up some more of her genius from afar. J

Ariel Hamburger, MPH, MA Healthy Retail Specialist
Maternal, Child and Family Health Services
County of San Diego Health & Human Services Agency

Want to submit a tribute for JuliAnna? Please contact Elly Brown with subject "tribute to JuliAnna" (

March Fisherman Highlight: Kelly Fukushima

Fish Tales: Stories of Local Fishermen in San Diego                       By Cindy Quinonez, Co-Chair of Sustainable Local Seafood System Working Group

Life-stories of San Diego fishermen are better than most big fish tales.  No exception is the story of first-generation fisherman Kelly Fukushima who has been catching swordfish, shark, tuna and more off San Diego’s coast for the past twenty+ years.  

Most San Diegans know fishing has been an essential element of life here at least since the time of the Kumeyaay. Fishermen unloading their catch in Tuna Harbor have been an ever-changing but ever-present part of the city’s core identity.   What not everyone knows is that today, more than ever, relatively young fishermen like Kelly are making the local fishing industry a powerful competitive asset, helping San Diego not only be different but better than so many cities around the world --- a showcase of seafood sustainability.

In 2000, with the help of an ACCION small business loan, Kelly bought a new boat.  Since then he’s been investing heavily in new technologies, and trialing more efficient, economical, eco-friendly seafood harvest methods.  Take Kelly’s big financial dive into Deep-set Buoy Gear (DSBG), which allows him and his crew to better avoid sensitive by-catch while harvesting healthy stocks of swordfish, shark, tuna, opah, dorado, and yellowtail. With DSBG, they can catch one fish at a time, in colder water that ensures top quality, while providing one-time use traceability tags for tracking catch from vessel to plate. Non-targeted species have a greater chance to be released unharmed. Precious ocean-based food resources are conserved for both future consumption and for future commercial fishing careers with promise enough to draw more youth into the trade.

Three Boys, Kelly’s boat, is one of the 131 commercial fishing vessels licensed in San Diego County. Together these boats harvest more than forty species of seafood using five major fishing gear types – hook and line, experimental and trolling, pots and trap, net, dive – each benefiting our economy differently. Sure, San Diego is no longer “Tuna Capital of the World.” Better -- the diverse harvest of San Diego fishermen like Kelly is helping ensure the industry can keep growing strong, well into the future. 

Fish business challenges are hardly few and insignificant, just faced with incredible optimism and energy.  Not only by Kelly and his crew, but his three sons and wife Jolene too.  The entire Fukushima family helps on the boat and even more with weekly sales, direct and through their Loaf and Fish seafood sandwich booth the every-Saturday, fishermen-run Tuna Harbor Dockside Market.  As Kelly told California Sea Grant researchers last September, “Selling our catch gets harder and harder each day.” The research study confirmed options for commercial fishermen to sell locally is limited by too many retailers finding it easier to fill their seafood cases with lower-cost unsustainably caught foreign imports.

Also, as cited by the study and experienced by Kelly and other San Diego fishermen on a continual basis, there are huge waterfront workspace challenges.  These include incredibly limited space for docking boats, maintaining gear, offloading and refrigerating catch. Currently, there are only two commercial fishing harbors in San Diego Bay. Neither are owned or operated by commercial fishermen, placing the maintenance and fate of these facilities in someone else’s hands.  Reliable, up-to-date waterfront infrastructure is needed, as well as space for selling catch directly to the public. The verdict is still out whether or not infrastructure improvements will come with the Port of San Diego’s planned Central Embarcadero downtown waterfront development, which encompasses historic Tuna Harbor as well as Seaport Village. 

Whenever you stop down at Tuna Harbor Dockside Market, and purchase catch just off the Three Boys for your dinner table, or savor the city’s freshest fish tacos, sandwiches and salads from Jolene’s Loaf and Fish booth, you’re doing a lot more: you’re supporting the future of San Diego that Kelly, his crew and their fishing cronies have spent their lives crafting, much to our benefit. 

Kelly is living proof that ethical fishermen can make a living from the sea while following the letter of the law intended to ensure the long-term survival of fisheries.  He helps the local fishing industry clearly fill front-and-center San Diego’s image as “America’s Finest City.”  There aren’t many better stories to tell than Kelly’s, in the fishing industry or our region.

Please share the history of your fishing business. How did the business get started? Why are you committed to it?

Kelly Fukushima has a 20+ year history of catching swordfish, shark, tuna and more off San Diego’s coast, doing it right with his commitment to seafood sustainability.  In 2000, an ACCION small business loan helped with the purchase of a new boat.  Since then Kelly has been investing big in new technologies, and trialing more efficient, economical, eco-friendly seafood harvest methods.  For example, Deep-set Buoy Gear (DSBG), which helps Kelly and his crew avoid sensitive by-catch while harvesting healthy stocks of swordfish, shark, tuna, opah, dorado, and yellowtail. With DSBG, they can catch one fish at a time, in colder water that ensures top quality, while providing one-time use traceability tags for tracking catch from vessel to plate. Non-targeted species have a greater chance to be released unharmed. Precious ocean-based food resources are conserved for both future consumption and for future commercial fishing careers with promise enough to draw more youth into the trade.

What is your vision for your business?

I’ve been doing this for 20 years, my entire family is engaged in the fishing industry with direct marketing or working on the boat with me. We aspire to be a fishing family. Fishing is a viable way of making a living and I think it’s a great job.

What are the biggest challenges for your business?  

Fighting to keep San Diego’s fishing industry infrastructure
Working to keep regulations within reason
Sales at a price that can sustain operations  

And what do fishermen need to succeed?

Power – they need the capacity / organizational wherewithal to maintain and grow their businesses in the face of unsustainable foreign competition, regulations and threats to the place in the harbor.

What would you like San Diegans to know?

The more San Diegans know their local fish and fishermen, the better.

March Grower Highlight: Stehly Farms Organics

For the March San Diego Food System Spotlights: Local Grower, the San Diego Food System Alliance partnered with the San Diego County Farm Bureau to interview Noel Stehly of Stehly Farms Organics. We asked Noel about why the history of his business, vision, and the biggest challenges. 

Please share the history of your farming business. How did the business get started? Why are you committed to it?

Years before the Stehly (pronounced Stay-lee) Family began farming in Valley Center, the roots of Stehly Farms stretch back to the agriculture days of Orange County, CA.  Nicholas J Stehly founded the original farm in the 1920′s, which was later acquired by Jerome Stehly Sr. where he continued farming. As the population in Orange County grew, farm land got thinner and the Stehly Family felt the pressure and knew it was time to get back to open land. In 1964, Jerome Sr. moved the farm to Valley Center, CA and in the late 1970’s, Jerome Sr. decided to shift his focus from inside the chicken barn to the groves that line the approximately 300 acre property. “My dad also had a store in Anaheim up until the early 80’s when he sold it to the man who managed it,” tells Noel. “We sold honey from our bees, eggs from our chickens, our avocados, and then nuts from the Bates brothers farm, now known as Bates Nut Farm.” 

Jerome and Noel Stehly acquired the operation in 2002 and Stehly Farms Organics was born. SFO has rapidly evolved into one of the largest organically producing avocado and citrus farms in Southern California. This well-known family-owned company grows, packs, and distributes their certified organic avocados, citrus, vegetables, and berries from their farm. To this day, Stehly Farms continues to grow and develop. They offer farm tours and strive to bring you the freshest most delicious produce both on their farm and at their markets!

“My father always told me that the best fertilizer is a farmer’s footprints.  In our case, we have two sets of footprints.”
-Jerome Stehly

What is your vision for your business?

“I had the idea to do a fancy farm stand in the city, open seven days a week, for a long time but I always thought Jerome would kill the idea so I never told him,” says Noel. “I actually looked at a spot when I was dating Stella, who’s now my wife. It was a flower stand in Hillcrest that had gone vacant. That was 15 years ago at least. Then, one day, Jerome called me and asked what I thought about doing a fancy farm stand in the Morena area of the city. The rest is history.” They named the store Stehly Farms Market and opened May 2013 at 1231 Morena Blvd in San Diego with 1,200 square feet of floor space. Fast forward a couple years to October 2015, Stehly Farms opened a 5,000 square foot full-service grocery store in the Kensington Market at 4142 Adams Ave in San Diego. Noel and Jerome have visions of expanding more and spreading the word about local organic farming. “It went from being a glorified farm stand to an actual store as we started down the road. Our idea, the concept, got better. We want to take really good organic products and produce, high quality product, and take it into a food desert situation where residents previously had to leave the area to get to a grocery store. That’s how it evolved. Our stores have a lot more items; you can complete a whole meal shopping there.” He also explains “To fill the shelves we start with Stehly produce, then expand to local farms; Suzies, BeWise. Then we go statewide to source the variety of produce we need to have in the store. We certainly do have some real unique items in there that are harder to find in bigger stores. In our store you find it right away. Turmeric root, really unique things; it’s bringing in chefs to find really cool items that they want to have in their restaurants.”

What are the biggest challenges for your business?

With any farmer, there are always the typical pest, water, and sustainability issues. The first two are simply up to Mother Nature. On the sustainability side, Noel explains “biodiesel and wells are just the beginning of how we try to remain green. From seed to table, we utilize many technologies in our commitment to the environment.” Solar Panels power the ranch office and their entire packing operation. Biodiesel is used in their tractors, road trucks and personal vehicles wherever possible. “Any fruit or veggies that do not get sold fuels our organic compost and mulch program, and we always aim for overall sustainability.” As Noel puts it, “Our commitment to the environment is just as strong as our commitment to bringing you the best tasting produce possible!”

What would you like San Diegans to know?

“Get as close to the source as possible”
“Look for relationships, not labels”
“Support your local farmers”
“Support the bounty from the county”

Announcing the launch of Save The Food San Diego!

Save the Food San Diego is a county-wide food waste awareness partnership that leverages the national “Save The Food” public service campaign, a partnership between NRDC and the Ad Council. What’s so exciting about "Save the Food San Diego" is the opportunity for us to have a collective impact for good via our collaborative and multi-faceted strategy.

The umbrella for the Alliance’s food waste reduction and recovery initiative is the national Save The Food consumer education campaign. In addressing food waste, consumer education campaigns offer the highest net economic value, or total cost plus benefit (ReFed 2016, 21). And although 40% of food in the United Sates is wasted, and 80% of all food waste is generated in consumer-facing businesses and homes, most people think they themselves don’t waste food.

A lot of wasted food comes out of good intentions. We may shop one week for more fresh, healthful foods, but then when the end of a busy week rolls around we realize that we did not use some of that food and it is starting to wilt or brown. Buffets and grocery displays may also over prepare and stock food to ensure there is plenty at all times. But there are solutions, and Save The Food San Diego is about to start spreading the word.

This year the San Diego Food System Alliance is fortunate to have received anonymous donor funding via the San Diego Foundation to specifically address the top two tiers of the EPA’s food waste hierarchy: food waste reduction, and food donation to people. Our strategy at the Alliance includes leveraging the national Save The Food campaign as a vehicle to engage local and state government to work together with us and their stakeholders. The Alliance is developing partnerships with all 19 jurisdictions in the county. Through these partnerships, we will engage both food waste generators and food donation networks.

The State of California has long been a leader in environmental policy, and has still managed to grow its economy faster than any other state in the nation. Some of that environmental policy now addresses food waste. With recent legislation, such as AB 1826 requiring commercial organics recycling and SB 1383 requiring city governments and residents to develop systems and processes to reduce, donate and recycle food waste, we have some challenges ahead---but none that we cannot tackle together.

Beyond regulatory compliance, a 2017 report from Champions 12.3, The Business Case for Reducing Food Loss and Waste, demonstrates that the average business will earn a $14 return for every $1 invested in food loss and waste reduction. The Alliance will engage food waste generators by sector: restaurants and food service; universities and hospitals; K-12 schools; grocery and warehouse; stadiums and venues. Working collaboratively, we will catalyze network building, identify best management practices, develop case studies, metrics and reporting, and a series of peer-to-peer webinar presentations.

In San Diego County half a million people are food insecure, and yet we dispose of approximately half a million tons of food waste every year. Working with our Food Recovery Working Group and the County of San Diego as they develop their Food Donation Action Plan, we will engage with food donation networks, including gleaners, food banks, meal service providers, food pantries, technology, storage, and transport stakeholders. We will catalyze and support capacity building within the networks to facilitate the growth and expansion needed to deliver the increased donations of food to people in need.  

Be on the lookout for some teaser Save The Food billboards this spring. If you see one, please take a photo and send to Later in the year you can expect to see many more billboards, as well as collaborative outreach from local government, business and education community, and donation networks. When we all work together we can accomplish great things.

Margaret Mead said it best in that we should “never doubt that a small group of thoughtful, committed people can change the world. Indeed, it is the only thing that ever has”.

For more information please visit Save The Food San Diego

March Community Leader Interview: City of SD Councilmember Georgette Gomez

For the March San Diego Food System Spotlights: Community Leader article, the San Diego Food System Alliance selected and interviewed City of San Diego Councilmember Georgette Gomez. We asked Councilmember Gomez on her thoughts about opportunities to ensure all San Diegans have access to high quality food at all times. 


During your tenure at the Environmental Health Coalition, you advocated to address the environmental injustices in low-income communities and empowered community members to speak their voice. How do you see this effort tying into the issue of food? 

I believe in balanced and equitable communities, and that all residents, regardless of their race, culture, or income level, should have access to healthy and fresh foods. I believe that it is incumbent upon elected leaders like me to do everything we can to promote higher access to healthy and fresh foods and I am committed to do what I can to ensure that the City of San Diego encourage the creation of more healthy options in neighborhoods with disproportionate access.

Food Access:

The predominance of unhealthy food and beverage options have been identified as important contributors to obesity and diabetes in San Diego County, particularly in disadvantaged communities that otherwise have limited access to healthy food options. What would you do to address these issues in the San Diego area?

Our residents deserve healthy environments in which to live, learn, and work. Health outcomes involve not only food access, but also our ability to walk, bike, and recreate. I’m passionate about ensuring all our communities have access to these opportunities and I am committed towards working to create healthier neighborhoods. One of my priorities is advocating for much-needed infrastructure improvements in my District, including the sidewalks, crosswalks, and bike lanes needed to safely access food and other retail and services.

Urban Agriculture:

City of San Diego City Council approved the first reading of the Urban Agriculture Incentive Zones AB551 in Feb 2016. We are eager to see this program implemented soon. We would also like to encourage the City to provide more support for urban agriculture, community gardens and urban farms. Do you see opportunities for the City to continue to support these efforts?

I’m eager to work with my fellow Councilmembers and support the implementation of these efforts. As a member of the Smart Growth and Land Use committee, I will ensure that the City takes every opportunity to advance the support of community gardens and urban farms, where there is strong community support.

Economic Development:

Some cities are creating food enterprise zones for value-added food products (processed, prepared or preserved), and are supporting small food business such as mobile vendors (food trucks and sidewalk pushcarts) as healthy food retail options in disadvantaged communities. How would you support the growth of the small and micro-enterprise food businesses sector?

I feel blessed to represent a District with a diversity of small businesses, many of which are food-related. I am excited to hear about efforts to increase these micro-enterprise opportunities, including commercial kitchens and micro-loans to incubate food entrepreneurs. 


San Diego County’s food service industry increased by 23% in 2015, yet many of the workers are underpaid or otherwise experience substandard working conditions. What labor issues in the food system are you most concerned with, and how would you address them?

It is very important that everyone has access to healthy foods, especially those who work in the food industry. This is why it is vital to ensure that the minimum wage is a livable one. In cases with substandard working conditions, labor unions are important to ensure workers are treated and paid fairly, and work in healthy conditions. By protecting a workers’ right to unionize and by advocating for livable wages, we can address the major issues our food industry workers face.

Farmers Markets:

Would you be interested in incentivizing farmers’ markets to enroll or continue use of CalFresh/EBT at their farmers’ markets, or to locate in disadvantaged communities?

Prior to taking office, I helped bring the first farmers market to City Heights. I wholeheartedly support farmers markets because they are an important component to ensuring residents have healthy food options. Just as in City Heights, I definitely support farmers’ markets use/enrollment of CalFresh/EBT and establishment in underserved communities.

Food Insecurity + CalFresh:

We know that 13% of the total population in San Diego County is food insecure and that rate is higher among low-income individuals and families, many of whom live in District 9. At the same time, San Diego County has one of the worst rates in the nation for CalFresh (California name for food stamps aka SNAP) enrollment with estimates putting in enrollment at only 49.5% of eligible residents. One of our members, San Diego Hunger Coalition, is spearheading efforts around this. What role, if any, do you think the city should have on a local, regional, and statewide level on this issue?

I’m eager to partner with the County of San Diego on this and other food and health-related issues in my District and across the City. I know the Health and Human Services Department has implemented many innovative programs across the region, and look forward to learning more about how I can be an ally in their work.

Future Partnerships:

What role do you see for the San Diego Food System Alliance in your administration?

Please do not hesitate to bring forward ideas for how the City can improve food access and health outcomes in San Diego. I hope the Alliance will keep me updated as opportunities to support these issues arise.

Client-Choice: A dignified and personal approach for food pantries

Thanks to the Jacobs & Cushman San Diego Food Bank and Feeding San Diego for coordinating an illuminating tour of “Client-Choice” food pantries in our region. And thanks to the Jewish Family Service Corner Market, and Catholic Charities College food pantry for sharing your programs.

The two Food Banks in San Diego County operate in the “warehouse” style, whereby they procure larger quantities of both purchased and donated food, and then supply this food to intermediaries like food pantries, soup kitchens and other front-line meal service providers. Through these networks, they help to provide over 40 million meals per year in San Diego County. The Food Banks work together and with their approximate 400 partner pantries to understand operational needs and the needs of those they serve---whether that is assistance with food-safety certifications, nutrition, social services, grants applications, or new service models such as Client-Choice.

So what is Client-Choice and why is it a good option today? Historically, food pantries struggled for resources and donations, and with limited food supply they had to have very strict rules about distribution, which resulted in a practice of “pre-bagging” groceries for clients. This means that everyone gets the same food in their bag, which can result in a lot of wasted food, and may not actually serve the needs of the clients. Not every food-insecure person is the same. A mother with children will have different needs for food and nutrition than an elderly man with poor teeth. And a homeless person may not have a kitchen in which to prepare or store certain foods.

While there are several Client-Choice Models, we toured two types: “Grocery Model” and “Inventory List”.

Jewish Family Service operates a Grocery Model, their “Corner Market”. Brendan Rosen, Hand Up Food Pantry Coordinator, summed up an aspect of their client-choice philosophy, which is “to give a hand up, rather than just a hand out”. Clients make an appointment to shop, and can visit one time per month (up to 6 times per year). Shopping at this market is most like a grocery shopping experience. Clients use a cart to choose canned and dry goods from shelves and table displays, as well as fresh items from the refrigerator cases. Clients choose a defined number of items by category, and if they need assistance, there is a volunteer “cashier” happy to help. This more personal and dignified distribution model offers an opportunity to have one on one conversations with clients, which can lead to determining what if any other assistance is needed to give this client “a hand up”.

Catholic Charities College operates a customized “Inventory List” food pantry. There is still a bit of the “pre-bagging” by volunteers, as commodity items are pre-sorted onto trays. But additional items are available to choose from a list. Roxanne “Roxi” Ramirez, Food Pantry Manager, creates her Client-Choice List using images of the available items and stop-light color-coding (red, yellow, green for go) to denote nutritional value. She wanted to create a list so that clients from many cultures and backgrounds could all understand the options and feel empowered to make their best choices. The choice items are gathered together with the pre-bagged commodity items by volunteers and provided to the client, along with cookbooks from SNAP Ed. One key element that has helped Catholic Charities College to move to this model is the addition of a new table for sorting and a refrigeration unit, which has allowed them to provide more healthful, fresh foods for distribution.

Client-Choice can offer a more dignified and personal interaction, while also helping to reduce food waste. It is really interesting and inspiring to visit the pantries, to see the operations in action, and to network with the dedicated and creative staff and volunteers.



Here are a few grant opportunities that focus on hunger. These might be good avenues to apply and receive funding to support monthly food purchasing budgets or equipment like a refrigerator, freezer, or pallet jack.

Walmart Foundation -

Safeway Foundation -

Guides to Establishing a Client-Choice System

Jacobs & Cushman San Diego Food Bank and Feeding San Diego Client Choice Booklet

Charity Food Programs that can End Hunger in America - (pages 20-23)

Post by Barbara Hamilton, Director of Strategic Initiatives

We're Hiring! Director of Strategic Initiatives - Food Waste Reduction and Recovery

We are thrilled to announce that the San Diego Food System Alliance is hiring a full-time Director of Strategic Initiatives in an effort to move the needle on food waste in San Diego County, prioritizing the top two tiers of the food recovery hierarchy (reduction and recovery for people). With strong state mandates (AB1826 and SB1383) on the books, we are excited about the potential that this full-time role presents to strategically reduce food waste and support food recovery efforts for our region.

We are aiming to fill the position by the first or second week of January.