San Diego Unseen: An Urban Portrait
SoutheasteSan Diegans will get easy access to fresh, local food beginning Friday, Dec. 3, from 3 to 6 p.m. with the opening of the weekly People’s Produce Project (606 Euclid Ave. in Lincoln Park). The market is slated to feature only legitimately local growers, purveyors and artisans, like the aquaponically awesome B Street Growers (not those NorCal growers that make their rounds to larger area farmers markets). The market accepts Fresh Fund, WIC and SSI and is waiting for approval from the USDA to accept EBT.
Inspired by Bobby Flay? Mesmerized by Giada? Have the guts to cook with 15 pounds of butter like Paula? Great News! cooking school (1788 Garnet Ave. in Pacific Beach) is looking for its next fresh-faced (or not-so) instructor. Think you have that certain je ne sais quoi that makes a class of hungry to-be gourmands want to watch you for more two hours? Apply away at greatnews.com through Jan. 7. Finalists will be evaluated by a panel of commoners, like you and me, on Feb. 12 and 13.
Speaking of Great News!, they’ve got a hearty list of classes taught by local chefs and class-act cooks listed on their website. Check out this Jan. 6 class: Begin by touring Nijiya Market (3860 Convoy St. in Kearny Mesa) with cooking guru Mineko Moreno and learn about Japanese fish, veggies and more. (I like Nijiya for its humanely raised meats, sushi-grade fish and reasonably priced organic produce.) Then head to Sakura Restaurant for a lively spread of vittles. $54.
And, finally, it’s the end of The Linkery (3794 30th St. in North Park) as we know it. Through Sunday, Dec. 5, owner Jay Porter’s rolling out the “Best of the Wursts” (bratwurst, not liverwurst), and capping things off with a “Good-Bye to All That” party, which will feature Linkery faves before the sausage-centric locale is replaced with one that, Porter says, will feature more craft beer and more menu options— many at a lower price point. Sausages will be in abundance Sunday from 11:30 a.m. to 9 p.m. On Dec. 9, the new Linkery will open for your viewing—and eating—pleasure.
Got food news? Write to brookl@sdcitybeat.com.
