ISSUE NO. 61 - SPRING 2021

Publisher’s Note: Time to Bloom

The spring 2021 issue of Edible San Diego Magazine is our 61st and we can’t wait to share it with the San Diego food community
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Latest Features

How to Start Composting, No Matter Where You Live

Turning food waste into compost has never been so easy 

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The Story of Water in Southern California: Part I

How water—and a lack of it—affects the local beverage industry

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Spring Harvest Infuses New Flavors into San Diego Restaurant Week

A blossom of foodie adventures await as SD Restaurant Week bundles the yields of spring into an 8-day edible extravaganza expanded to provide more dining than ever alongside much-needed industry aid

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Gordon Visits Woof’n Rose

Meet our newest wine writer, Gordon the Cane Corso, and read about what he sniffs out on a visit to Woof’n Rose Winery in Ramona Valley 

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Pandemic Pop-ups to Keep Around

When working wasn’t possible, these three chefs innovated to find new ways forward

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