inspired by locals: tim from the donkeys

One of my favorite parts of living in North Park is that no matter what local business you frequent, you always seem to meet the coolest people. On a few particular occasions, I crossed paths with Tim from The Donkeys at our favorite coffee stand... ever... and after casually chatting with him and listening to  his bands' amazing music (on repeat), I knew we needed to be friends. Embarrassingly enough, I hadn't heard of The Donkeys until I met Tim. I wish I had. But in all honesty, they're my perfect band: a mix of chill and relaxing sounds with an oldies kind of vibe. In one word, their music is timeless.

How did The Donkeys come to be?

We've all known each other from high school. We're from Orange County and Sam and I went to the same high school. We were all in bands for years and shared a practice space. Eventually all the bands broke up and so the people who were left kept jamming and The Donkeys were formed.

What has been your proudest moment thus far in your career with The Donkeys?

When we got a song on Lost. The producer contacted us; there's a ficticous band throughout the series and he heard one of our songs and he loved it. So we rerecorded it to make it more "Lost-centric" and it was really exciting! It felt really cool. Also, last summer we were on tour with the Hold Steady. They were a lot bigger than us and the crowd was great in DC. It was cool to have a room that full of people excited to see us. And it made me realize that I want that crowd.

What artists do you look up to?
I was raised on David Bowie; he was a big influence on me. Same with the Rolling Stones. And I love Brian Eno; I spent a lot of time buying records that he was on or that he made.

What's the biggest struggle you and the band have faced as musicians?
I'd love to make a living making music but I'm still forced to have a day job. It's hard. I work every night on the weekends when I'm not playing a show and I work two jobs to support the one job that doesn’t make any money. I told myself I'd do it until it didn’t make sense anymore but it still makes sense because each record has been better than the last. The new record has some of my favorite songs thus far. I like the direction that it's going on.

As a band, we weirdly didn’t have to struggle with the usual touring troubles. A friend needed a backup and opening band so he took us with him and it opened doors for us. Since we were touring, we could get to everyone and play for them. Everything fell into place. But there are four of us, all creatively in control and trying to make decisions and we're always 50/50. I can see how a solo career might be easier though I've never thought of going solo. I like collaborating; I like making music with these guys.

How would you say The Donkeys' music has progressed?

When you listen, there's a bit of a progression from the previous albums but right now, it's going in the same direction. It has a little more of a cohesive vibe and energy throughout. It feels “beachy” and we sound like southern California. 

Your album art is pretty awesome. Tell us about it!
This is one of the things that we "fight" over! The four of us trying make a decision on the art for our albums. Anthony is a graphic artist and we're all aesthetically inclined and want our own say. But anyways! We hired someone this time named Tony Millionaire who's done some comic strips and graphic novels .

What are your (and The Donkeys) long term goals?

I really want to get to Europe on the next record; it's gotta happen. We have label representation over there so we'd hopefully start in London or somewhere in Spain. 

What can we look forward to from The Donkeys in the future?
We're almost done with the newest record. I'd say we're 99.9 percent done recording it. We just need to finish some tracking and mix it.

If you had 24 hours to show an out-of-towner around San Diego, where would you take them?
Definitely coffee at Roast Coach or Coffee & Tea Collective. I go to Influx a lot… they make all their own pastries, so maybe there too. Mitch's Seafood in Point Loma for lunch... Whistle Stop for some drinks and depending on who is visiting, I'd take them to Hamilton's... though I'm kind of into cider right now. If someone cool is playing at the Casbah, I'd take them there; it's quintessential San Diego. Finally, I'd take them to see the Star of India (a ship) and then we'd stop at Mona Lisa for an eggplant parmesan sandwich or a caprese sandwich… those are some of my favorite past times.

"Like" them on Facebook.

Listen to their music (which is also on Spotify).

Do whatever you have to do... but The Donkeys will be your new favorite band!

inspired by locals: dave from home

As I've mentioned before, my neighborhood has some pretty awesome spots... most of which are run by small business owners. Recently, I befriended Dave Ross, co-owner of HOME, an adorable yet edgy boutique in the heart of North Park. Read on to hear what inspired him to quit the corporate world and follow his passion for marketing and branding:

dave ross, co-owner of home 

Your logo is pretty iconic. Tell us the story behind it!

The HOME logo was designed by our uncle and his wife, Cynthia and Richard Ross. HOME was a bar in New York City in 1969... it was open for 10 years and our unclesold it in '79. HOME as a bar was a safehaven, it was off the beaten path, 92nd and 2nd in Manhattan,so it brought in a lot of artists and musicians. Our uncle (Richard Ross) became fast friends with John Lennon. They partied, yachted, even though they weren’t sailors and drove fancy cars around together, just living it up. The whole time John lived in NYC, they blossomed into spiritual friends. Anyways, when John was being deported from New York, he wore the HOME shirt to signify that NYC was his home. It was one of the most photographed tees John wore.

photo courtesy of espacio alternativo... does this guy look familiar?

Why did you decide to open a retail store?

I worked in the action sports industry for two decades in marketing and brand development so I had a branding background. I got to a point where I wanted to work with my family and get a businesss to its full potential. Plus we loved the logo [from our uncle's bar] and we wanted to pay homage to our uncle and the friendships he had with people, the kind that signified a fun aspect of American life. Our first retail store opened in Encinitas 10 years ago. We've had the North Park store for two years now. People love the fact that HOME has to do with John Lennon because The Beatles touched so many peoples’ souls. So it was just kind of a give in.

adrian ross: buyer

Why did you choose to open your stores in San Diego?

My dad's from the Bronx my mom's from upstate [New York]. They left New York because they wanted a change in their lifestyle. They were raised in a certain type of household and they wanted to explore themselves while they were young and ambitious. They wanted to find themselves. So I was born and raised in San Diego as well as my partners and brothers, Nick and Adrian.

How do you plan on growing the brand?

We've talked about having more stores and building the brand. We just want to concentrate on getting more shoppers out and teaming up with clothing retail stores here to build awareness that North Park isn’t just a place to come to drink and have dinner but you could spend the whole day here shopping and enjoying what the neighborhood has to offer.

What makes your store stand out against the other shops inSan Diego?

We offer well-rounded products at great prices. Adrian is the main buyer and he's really talented at merchandising stores. He takes into consideration the neighborhor and who he wants to dress. But I think HOME is special because there's something for everyone... almost. We take pieces of existing clothing and reengineer the pieces to make them unique, mostly jackets, denim vests, mostly mens. We also buy off the public. We believe that a mercantile company is a unique blend of vintage and local jewelry designers and brands. We sell 60 percent new and 40 percent vintage/used clothing.

What do you think makes North Park a special neighborhood?
It's packed full of magic! Haha, it’s a nice blend of what downtown can offer without the congestion. There are eclectic stores and restaurants, mostly owned by small business owners. The people who live and work in the community are awesome and then there are a few dangerous guys who keep it interesting.

Visit Dave and spiff up your fall wardrobe at one of HOME's two locations: 

North Park, San Diego

3013 University Ave.

Encinitas, San Diego

629 South Coast Highway 101

inspired by locals: nate from urbanist guide

As you all know, I started my "Inspired by Locals" series to educate myself and you all about starting a business and following your passion. This week, I'd like to introduce Nate, my boss and the founder of Urbanist Guide, a free map of San Diego highlighting the spots around town that represent the best urban San Diego.

A few months ago, I was searching for something more in my life. I didn't know if anyone even read my blog and I felt my love and passion for San Diego and small businesses just itching for more attention. Though I'd been a big fan of Urbanist for a while, I had no idea who was behind the guide. So I did what I do best: I stalked/harassed/bothered Dayna (the editor) and Nate (the founder) until I was granted an intern position which turned into Urban Dish columnist. [Persistence is the key, people!] And I found what I was missing. I needed a chance to work alongside passionate and intelligent people. I needed role models and creativity in my life. I needed to feel like I was making a difference. And that's exactly what I've gained from Urbanist. Though it's not my full time job, the opportunity to work with Nate has been nothing less than a privilege. He's accomplished so much yet remains a humble and passionate individual who is continuously striving to better his product and help small businesses in any way that he can.

I can't think of anything more inspiring.

nate, founder of urbanist guide

You've had quite the career path! Tell me about it. 

I grew up in Chicago and wanted to get to the west coast or the mountains after I graduated from Indiana University. I wasn’t having much luck finding a job where I wanted to live. [Previously], I had visited Colorado on a family vacation and while there I was there, I found a job for a bank management position. I was obsessed with snowboarding and I wanted to be around the mountains so I took the position to live in Breckenridge. I lived there for five years and worked as a bank manager. I snowboarded every minute in between. Then I picked up and moved to California. My main goal was to get into action sports but that didn’t work out. I was managing a credit union and I loved living in San Diego. Around the same time, I discovered a guide similar to Urbanist in Chicago while visiting my family. My sister raved about it so I brought the guide back to San Diego and put it on my coffee table. Whenever friends came over, I showed it [the guide] to them. Everyone was excited and thought San Diego could use something like that. So I partnered with the guy in Chicago and convinced him to grow the brand in San Diego and LA. Then, I quit the bank job, saved 10 grand and scrounged for six months trying to launch the print guide. By then, I had made all of these relationships so I got into commercial real estate. I've been doing that about seven years now and just six months ago, started a third endeavor [a jewelry business with wife, Kristi].  

What hardships did you come across when starting your own business? 

The biggest challenge was going from a corporate job into self employment. The funniest part is the first conversation you have with your parents. Especially if they're used to you having a steady paycheck and you’ve been on that route. But I saved up a little money and just went for it. My parents weren’t talking me out of it or anything but [there was] lots of “are you sure?” There's always uncertainty with any entrepreuneuial endeavor. But it's something I'm thankful for: to promote other people and businesses. To find something that you're passionate about and give it a whirl.

What's something you wish you knew when you were 23?

When I was 23, I still had this perception of the world that it didn’t matter who you knew but it was more about your education and what you learned. By the time I got to be 27, I realized that relationships were everything. You can't go through the business world alone. You have to get out there and meet people; many industries are more who you know than what you know and you have to cherish those relationships.

    

What are your plans to grow Urbanist? 

People ask us all the time if we'll grow into the beach or north but for now, it's a walkable guide [of urban San Diego]. We're talking with four different cities now to grow the brand in the next year or six months. 

What do you hope people get out of Urbanist?

I've heard of people who just moved to San Diego and I'll hear, "that’s been my bible for the last two months! I just moved to town and I check off all of the spots from my fridge!" I love that. I've gotten that sort of response more than once and it makes me feel great. Whether people are new to town or just visiting for the weekend, if they try one spot and love it, they'll keep using the guide while they're in town. That’s what our goal has been and the feedback has been great. It's a more unique San Diego experience. So many people end up walking aimlessly and guessing where to eat and where to go when they visit a new city. Hopefully the guide is an avenue for people to make these places easier to find.

If you had 24 hours to show a visitor around San Diego, where would you take them? 

I have a weekly craving for Pizzeria Bruno. It's completely underrated. But I swear their salami pizza is my favorite thing in San Diego right now. I also love going to Hamilton's. It's by my house and feels like the bars I grew up around. Between the juke box, beers and shuttleboard, I keep going back there. I go to Neighborhood all the time for lunch; their ahi sandwich is incredible. I go to Roast Coach for coffee; they pour a mean cup of joe. And I go to the Casbah to see bands whenever I can. When I have people in town, I go to Bencotto. It’s the best Italian in San Diego.

Why do you think living in San Diego is so special? 

I moved here to surf and I still live here because of the surf. I wake up at 4:30 a.m. and I go surfing before work, two or three days a week and then once in a while on the weekend. You can't do that many other places year round. I love so much about the city; I get so excited about new businesses. I think we have a very special arts and culture and dining scene here and I've tried my best to support and promote that. But the natural assets of the beach and the sun and the weather are really what keeps me here. To have an outdoor lifestyle but with all of the benefits of a big city, you can't find that many other places in this world.

If you live in San Diego, you most definitely cannot miss the 2012 Urbanist Release Party at Seven Grand in North Park. Free amazing beer, great food, great tunes and even better people.

inspired by locals: jess from future: standard

I'm continually inspired by those who have been able to create their own business modeled around their passion. If that passion just happens to be working for a cause, my inspired state reaches a whole new level. Jessica Althoff, founder of Future: Standard, has completely blown me away with her heart and mind dedicated to helping the environment through her own online clothing store. Take a peek at what Jess had to say... I promise you won't regret it!

How did you come up with the Future: Standard concept? What was your inspiration? 
A few years ago, while still in grad school, I was at a Net Impact conference. The speaker said something like, "Don't settle. Find a way to combine your passions. If you are really into the rainforest and chocolate, find a chocolate making rainforest saving company. And if it doesn't exist, make it!" I was like, Oh my god! I never thought about that. I should combine clothes and the environment. In addition, I have always thought about where and how my things are made. I always knew a lot about fair trade and was really interested in it. I started to really learn a lot out about "ethical clothing" in 2009 when I had an internship with Pants to Poverty, an ethical underwear company based in London.

Have you ever visited any of the regions abroad that you source your products from?
I have. Unrelated to Future:Standard. I have. We have a few things made in China, India, Mexico, & Brazil. My travels are part of the reason that ethical clothing and an ethical lifestyle are important to me. Once you see the impact that an unethical item has on someone on the other side of the globe, you think a little differently about your personal choices. 

Why do you think purchasing ethical products is important?
There is no reason why things we eat, wear, and use in any way should harm anyone in the making. If I am causing harm, just to look good, then I need to find something else to wear.

How do you choose and find products to sell in your store?
I spent a lot of time doing research before I launched it. After that, I just started asking around. Unfortunately, there isn't that much out there, so everyone knows everyone else. I got a lot of suggestions from the designers. It seems to be growing and every time I go to market week there are a few new brands.

Why do you think living in San Diego is so special? What local businesses do you frequent? 
The beach! My friends and family are here. I go to the OB & Little Italy Farmer's Markets almost every week, and definitely have a few favorites there (Green Fix!), I live in Point Loma, so recently have been eating at Harbor Town a bit. I just discovered this food truck, Recess, that I love. I love Tender Greens in Point Loma.

What do you think is the hardest part starting your own business? Going from the idea phase to actually getting the courage to doing it. It is a risk, and there are times when it is really scary, but it is worth it. There are a lot of extreme highs and lows.

How has the public and your customers reacted to your business? So far so good. A lot of times, I need to explain what ethical clothing means to me. Which is good, because it gets people thinking about their clothes. If they are already thinking about ethical clothes, they get excited about it. And then they get an opportunity to see that just because something is ethical does not mean it is even a tiny bit less beautiful.

What projects are you currently working on? 
We are hosting our first Shop Good event this weekend, and I would love for this to turn into something that we do regularly. I love the idea of giving other ethical brands (like 31 Bits and Sseko Designs, who will both be there on Sunday) more exposure. 

How do you intend to grow your business? What would be your ideal goal for Future: Standard?
I'd really like F:S to be more of a lifestyle shop than just women's clothing. I love shoes, so that might be the next step. Or menswear. 

If you could offer one piece of advice to someone hoping to start a sustainable or ethical organization, what would it be and why?
Just do it. There are always reasons not to. Always. But, you just have to, one day, say to yourself, ok, I am ready to start.

inspired by locals: jill from cultivating compassion

As you all know by now, this time last year, I spent some time in India. If you've been to India or written about India on your blog, most likely I've commented and emailed you with a million questions [if I haven't, please please please send me a link so I can read]. Lena can attest to that. For some reason, I feel immediately bonded to anyone who had even a remotely similar experience to me... traveling and/or volunteering in a crazy different country... and even more so if that country is India. Bloggers like Lena, Katelyn, Lauren, Mae and Peter who have had experiences like this and Meagan who today, wrote about wanting to see the world, continue to remind me that this world is a big, beautiful and unique place. I believe that it's our job as educated Americans to get out there and not only see it but give back to the people who don't and may never have the same opportunities as us. 

So today, I want to introduce to you a truly inspirational woman and a dear friend of mine for this week's "Inspired by Locals." Though a bit younger than me, she has always been one of my biggest role models. Our friendship began in sorority-land but evolved into something much bigger and stronger when we realized our shared passion for getting out into the world to force and implement change where ever we can and travel travel TRAVEL.

Jill and I

Currently, Jill is in India and her story and journey has touched my heart in more ways than one. So without further adieu, here's Jill's story:

When Allie asked me if I would write a guest post for her blog, I felt honored and immediately said that I would. She asked me to write about why I think it’s important to serve others and work for a cause/go outside of your comfort zone. 

But before I get to that I think a little background on me is in order. My name is Jill and I have been a friend of Allie’s since her sophomore year and my freshmen year at the University of San Diego. I am finishing up a Masters in Peace Studies in which I specialize in Human Rights and Development. And as part of my Masters I am currently interning with a Non Governmental Organization (NGO) in Gujarat, India that works for the rights of those individuals who fall within the Scheduled Castes and Scheduled Tribes, more commonly known as the untouchables.

Now having got the background details out of the way, I turn to the heart of the matter…why it is important to give back and get out. I myself am kind of an addict when it comes to traveling and working for a cause. Together these two things give my life purpose, make my heart sing and my soul dance.

And if there is any piece of advice I ever give people [to everyone actually] it is to TRAVEL! Travel far and wide, take in as much in as possible, because you will never know until you go just how magical the world is, and how wonderful people really can be.

We get so caught up in our daily routine, that we let the small stuff stress us out, like traffic. We cannot control the traffic but yet we still waste precious time and energy stressing about it, when instead we should be using that time to relax and listen to our favorite new song.

But when you get up and go you realize just what you are capable of and how much you have to be grateful for. This goes double for when you take the time to give your time to a cause or to serving others (especially abroad). I know everyone does not have the luxury of being able to volunteer abroad, but if you ever do I urge you to take it…more for yourself then for the good you will be able to do. Even if you cannot make it abroad volunteer at home, I promise you that you will not regret it. Once you have felt what it is like to truly make a difference in someone else life, then you will realize all else is trivial to this.

Directly working with a cause or a person has a way of stripping away all of the stereotypes, labels, standards, and expectations we feel pressure to live up to.  It shows us that life is all there really is and that everything else is just perspective… that we as a person matter… that we can make a difference just by giving our energy and light to something… just by caring.

all photos courtesy of cultivating compassion

At the end of the day we will not be remembered by how far we got in school, or what we accomplished at work, but by the love we gave to a few people in this world. So get up, go out, explore, and give of yourself…because in the end it will be the best gift you ever gave yourself. 

inspired by locals: doug from societe brewing co.

When I had my interview/hangout with Juan from MIHO Gastrotruck, we both ordered Societe Brewing Co.'s The Apprentice from Tiger! Tiger! Obviously, I felt pretty cool that Juan and I were drinking the same beer. But it was the first time I tried it and needless to say, I was excited. It was good. I did some research and reached out to these two inspiring brewers and after meeting with them [and drinking a sh!t ton of their beer], decided that they more than fit the profile for "Inspired by Locals."

Meet Doug [left] and Travis [right], the masterminds behind Societe Brewing Co. Besides being very passionate about brewing and beer in general, these guys could easily be my best friends. Super fun and cool and oh did I mention their beer is pretty awesome too? 

Travis started his professional brewing career at Russian River Brewing Co., home of Pliny the Elder, the elusive Pliny the Younger, Blind Pig, yeah yeah yeah... all the good ones; so he knows his stuff. There, Travis worked as an apprentice and soon after was promoted to full-time brewer. 

Doug's career path was a little different, starting out in the real world as an investment banker in New York [smart cookie]. Once he realized that he wanted to make brewing and beer his life and career, he moved to San Diego and started working at Pizza Port, Oggi's and eventually The Bruery. 

There, the two met and the rest is history [as in, they started Societe...pronounced "Society"... this isn't a love story!]

How did you get into brewing?

Doug: I was a beer drinker before anything else... a beer nerd, actually. I even collected bottles and one day thought why not try making it. Brewing isn't just a hobby; this is serious stuff. I'm doing this to get somewhere. I need to learn something new everyday... not just make an okay brown ale and be done.

Travis: I think it was a hobby at first but wanted to do it for a living.
Doug: I had never met someone who loves beer and thinks about beer the same way I do and that's why Travis and I wanted to work together. We believe that beer is an incredibly pure product that has to be respected. We're not about throwing random ingredients around just to try it out. At the end of the day, the beer should be beer.

What are some obstacles you faced when opening your brewery/tasting room?
Turning the brewery into a reality. I kept having the "it starts tomorrow" mindset. I struggled with this for a while. I wanted to start a brewery but when do you do it? Raising the money is never easy but since both of us were brewers in the past we knew we had a good idea of what we were doing. We built a big buffer into the budget but still, there are so many things that you don’t expect financially that destroy you. But the hardest part was getting in the mindset and saying, "okay let's just do it now."

Travis, you're from Santa Rosa and Douglas, from Houston. Did our incredible city of San Diego influence your choice to start your brewery here? We have some damn good brewers.

The decision to come down to San Diego was beer. We made a point to go to Alesmith, Stone and Ballast and introduce ourselves, just to say,"hi, we're new, this is your town." We know these brewers and others paved the way and we never wanted to come and just merely reap the benefits. We're serious about brewing and beer and we plan on doing our best. Pat from Green Flash gave us their blessing, "thanks for coming around, just make sure you make good beer." But the decision was purely based on San Diego. The brewers and the people here, everyone loves beer, so we picked the best beer city.

How has business been these first few months of operation?

Non-stop. Business is very good. We can't make enough beer. We're already out of kegs. We're in a happy place where we're supplying all of the bars and restaurants we like with our beer and selling the stuff we make instead of sitting on beer that we've made. The fact that our beer is selling at O'Briens like wild fire is all of the confidence we need to know that our beer is good. We don’t check beer advocate but the fact that legitimate and great places to have beer go through our beer is all we need to know. And Lee Chase of Blind Lady and Tiger! Tiger!... if he likes it, we're doing okay.

What is most important to you when crafting a brew?

Care and TLC. Ingredients are important but the process is most important, even more than the recipe. The focus has to be on the care and handling the beer. Short cuts aren't an option. We will never compromise our beer to get more sales. Speeding up the time of the brew…never. At the end of the day, quality is everything. 

When will you consider your business a success?

Never. I will always be looking to make the beer better. The market that matters to us the most is the local market and that should be fed first. One of the main things Travis taught me early on is that medals don’t matter. Don’t live life trying to get medals; care about the beer.



What do brewers like you drink [besides your own brews, of course]?

Doug: Stone Imperial Russian style, Bruery Hottenroth and Russian River Temptation.

Travis: Temptation is fantastic but my all time favorite is from DrieFontien [the beer is Oude Geuze]. There are lots of different ways to describe it but it's sour. Some describe it as gym socks, horse blanket, barnyard, wet dog in a phone booth... the list goes on. But it's fantastic.

What is your stance on hyped up beers like Pliny the Younger? I dig it... but I think it's kind of ridiculous how crazy people get over it. But I'm no pro. Do you think it's all it's cracked up to be?

Pliny the Younger was never intended to be super hyped. They would announce it and it was the fans that turned it into a beer that popular. Other beers that don’t do it on purpose but they will hype of the release, make a party, this is a release date and it creates a release date. Very rarely is a beer turned into a Pliny the Younger type beer. Russian River just wanted people to enjoy the beer (Pliny the Younger) and see how much hops they could put in it. I don’t agree with hyping things up. We will never write up extravagant things about beer; we'll just release it and say, "by the way our new IPA is on tap."

Do you hope to ship your beer all around the U.S.A. and beyond?
Not at all. We want to be able to provide all beer here [in San Diego]; we don’t want to run out. We want people to come here to drink the beer. We like the idea of selling beer out of the tasting room and tasting it in the tasting room. If we do expand, it will be extremely limited in other states and other parts of the country. We have the huge tasting room [here at the brewery] for a reason. It's nice to have the beer on site.

When is your tasting room open and how many beers do you have on tap?

We're open five days a week and starting in July, we'll be open seven days a week. Flights and pours are 10 to 12 oz and we can do 4 oz. tasters. Currently we have eight beers on taps but we hope to have 16 in the next year. Our goal for quarter one in 2013 is sours.

What can we look forward to from Societe Brewing Co.?
Sours! 

"If the beer isn’t drinkable, it aint worth sh!t. It needs to be something that you can enjoy and look forward to drinking; something that you crave." -Douglas Constantiner from Societe Brewing Co.

inspired by locals: sogoal from sweetly simple

As I continue to inspired myself and hopefully inspire you all, this week I'm featuring a college friend, current neighbor and TRULY talented woman. Meet Sogoal: baker... artist... baker-artist and everything in between. You can visit her personal blog here and her and Jess' baking blog here. Sogoal and Jess create what I like to call "cookie art" and once you see these incredible cookies below, you'll know why. Seriously... keep scrolling... it blows my mind.

photos courtesy of brian taksier

When did you discover your cookie-making talent?

When we formerly worked together, Jess and I were going through slow season [winter] like most bakeries do, so we found ourselves with a touch more spare time than usual. We always wanted to try painting on cookies in addition to meticulous pipework and then one day in December 2011…we did!

How did you learn how to decorate so precisely?

Jessica went to the Culinary Institute of America in New York and has always had an impeccable knack for pastry and fine arts; I got my bachelors in painting and drawing at the University of San Diego and have always had my hands in the cookie jar. We’ve had lots of years of hard work and practice coming up to this point. Lots.

What kind of tools do you use to create the decorations?

Butter, sugar, sweat, tears. Sometimes blood. Just kidding…kind of. We use our trusty Kitchenaids, food coloring, paintbrushes and water. And we always wine and dine as we do it, so I guess those count as tools, too.

How do you decide what kind of cookies to make (flavor-wise)?

We just like trying everything. Jess and I are always experimenting with whatever flavors are currently “inspiring” us [read: we are desperately craving]. Most recently, Jess gave into some dark chocolate, and I went for some cardamom and pistachios…because I’m Middle Eastern.

Do you coordinate cookie flavor with decorations?

Not yet. That's a fabulous idea. Can we steal it?

What is your favorite cookie flavor that you've created?

Jess’ is favorite cookie flavor is our simple sugar cookie with a touch of cinnamon and orange zest. As for me…uh…that pistachio cardamom number was my jam [again, Middle Eastern tendencies].

What type of cookie decorations are you most proud of? 

We are both keen on tedious labors of love! That means, the cookies that typically take the longest, are the ones to which we get very attached. I love tiny typography on cookies and Jessica is a sucker for abstract artwork on cookies. Usually, the longer we’re hunched over and squinting, the more proud we become.

How do you hope to grow your talent? 

So far, the dreaming, experimenting and growing are set to the confines of our kitchens [with The Shirelles on blast]. And the current goal is to practice, practice, practice. We’ve come this far, but there is SO much more to do and try and learn. We can’t wait.

If you're interested in learning more about these incredibly beautiful not to mention delicious morsels, contact Sogoal and Jess at sogoalz@yahoo.com and visit their blog: bakesweetlysimple.com. 

my personal favorite

inspired by locals: kory from LOVELIKEBEER

This week's "Inspired by Locals" post is about an organization that is new to me but already extremely close to my heart. As a lover of good food, an ex-vegetarian, a self-proclaimed beer snob and a firm believer in working for a purpose, LOVELIKEBEER is essentially the organization I wish I would have thought of first [haha, just kidding]. I had the chance to work with Kory through Urbanist Guide and the guy is really pretty dang inspirational, not to mention good looking. 

If you're in San Diego and looking for a feastly AND healthy meal [which I think we can all agree are few and far between], head to Sea Rocket Bistro tomorrow, June 14, for LOVELIKEBEER's menu series featuring an incredible vegan dish [maybe the best I've ever had] created by Chef Tommy Fraioli [read more about the dish here] paired with Green Flash's Hop Head Red. Nom.

photo courtesy of infatuatedeye.com

Who is the founder of LOVELIKEBEER? What was the inspiration for the organization? How did it begin and evolve?

I started LOVELIKEBEER with my friend, home-brewing partner, fellow beer geek and fellow vegan Derek Humbard. While active in the local beer community, we realized we were missing out every time there was an exciting beer dinner due to the lack of vegetarian, not to mention, vegan food options. Inspired by a desire to get more involved in the craft beer renaissance, an amazing beer dinner at Blind Lady Ale House with Unibroue during SDBW [San Diego Beer Week] that had a vegan option and envy about some [now] friends starting the L.A. Vegan Beer Festival up north, we started to put together plans for what eventually became LOVELIKEBEER. 

We thought first about putting on a comparable festival, but intimidated by the need for permits, major up front costs, not to mention skeptical about only being able to do something once per year, I took a page from the book of the Pop-Up restaurant movement and suggested this alternative format to Derek and he agreed it was the way to go: little to no up front cost, semi-frequent events all with their own unique twist and collaborating with different chefs each time to make some really artful and innovative vegan cuisine, which is another gap we thought deserved filling in San Diego. 

How do you choose which charities to feature and support?

Even though Derek and I maintain a shared mental list of charities that inspire us locally and nationally, in many cases, we like to evoke a cause for the which the proprietor or chef of the host restaurant is passionate about.  So in some cases, such as the San Diego Animal Rescue, the venue was very forthcoming about the charitable partner of their choice. In other cases, such as with our selection of the local chapter of Engineers Without Borders, the venue was interested in who we'd like to benefit and we were able to offer up some of our own choices. In every case though, it's a shared selection that both us and the venue/chef are inspired by and are very excited to help out.

 sneak peek at tomorrow's pairing

How do you choose what restaurants and breweries to feature?

The beer selection comes exclusively from Derek and I's preferences: breweries that we have loved for a long time or up-and-comers we are excited about or styles that we're really interested to experience paired with food. As for venues, because of our desire to score great beer, we tend to stick to the bistros/bar/restaurants that already have a strong footing in the craft beer industry and can help us get the beers we'd like to get. We also like to choose places that seem to have some form of affection for vegetarian cooking already so that we are not overwhelming them with an exotic task of cooking some artful, vegan dishes for a one night only, mad house event.

What are your long-term goals for LOVELIKEBEER? Do you hope to have a restaurant?

LOVELIKEBEER was started with no larger goal or ambition. It really was a project to create the types of environments we'd like to see in San Diego, to bring a unique perspective to the local beer and food scene and to give back to worthy causes. As it has evolved, we're excited more than ever to push the boundaries, both with the events, but also with new concepts such as the Menu Series we're launching which will place a LOVELIKEBEER collaborative dish pairing beer, vegan food and charity indefinitely on the menu of some local San Diego restaurants. It allows us to have our take on vegan cuisine in a few different places all at once and, in between events, and it gives folks that are interested in what we are doing a chance to try the dishes anytime they'd like. It also keeps the charitable donation aspect in a consistent flow which is really cool.  From there, we really have no other master plan beyond following the inspiration wherever it takes us.  We're going to hopefully have a new Menu Series dish to pop up at a second restaurant and at least two more larger events this year, one of which we really would like to experiment with, maybe something like a pop up, street food and beer garden, or a true, multi-evening pop up kitchen in an unexpected venue.

Come out to LOVELIKEBEER + Sea Rocket Bistro's dinner, TOMORROW, June 14 at 3382 30th Street in North Park, San Diego. The cost is $22 for a delicious and healthy vegan meal plus beer anddddd you'll be supporting Seeds @ City Urban Farm.

{Sounds like a great deal to me. See you there!}

inspired by locals: juan from MIHO gastrotruck

all photos courtesy of MIHO gastrotruck

Last week, I was privileged to meet with Juan Miron, co-founder of MIHO Gastrotruck [my favorite place to eat...ever]. Besides making the best food [again...ever], it was a particularly special meeting because Juan is essentially my idol and role model, a local celebrity, if you will. I was probably more excited to talk with him than if I ever in a million years had the chance to chat with Johnny Depp...or someone like that. I have been a ridiculously huge fan of MIHO for years and despite Juan's growing business with several new projects in the works, he happily agreed to meet me for a beer [Societe The Apprentice] and we chatted food and business for a good hour and a half. Best. Day. Ever.

How did MIHO Gastrotruck begin?

My wife [Farra] and I met in college at explored our passion for farm-to-table food. We would host underground beer dinners as a creative outlet.We charged people just to break even but it would include four courses and beer pairings and was more more like a six hour party where people would come hangout out and sample cheese and meat boards and 10 or so beers and special kegs. We presented it like a pop up restaurant in the living and dining room of a house with white linen silverware and glassware. Kevin [co-owner] and I met in 2008 working at The Linkery and when we told him about the dinners, he was in.

[Umm... can I do that? Who's with me?]

You mentioned that you worked at Starbucks for a while. How did you decide to up and leave a stable job with benefits in order to follow your dream for MIHO?
I left Starbucks and just decided to go and work with no bar tender experience, I just moved up. It was fun to be in the night life, getting to taste beer, wine and good food. It was nice meeting people and then going out with them until 2 or 3 a.m. and not waking til 10 a.m. I didn’t worry about it. I just hoped something would work out.

What were the biggest challenges you faced when starting your business?
Money. We took out a personal loan. It was a big risk, but it was fun. We worked for three months, 9 a.m. to 5 p.m. at my house on a business plan and then worked at The Linkery at night to raise capital We used to say whenever we launched a truck and it's super sunny and we don’t feel like cooking…we'll just go to the beach and not cook!

How has MIHO evolved over the years?

The menu used to change every two weeks but it was cost restrictive and challenging. The menu has always been inspired by international street food sourced from local farms.

What were the original menu items?

A harissa burger [grass fed beef, caramelized onion, bib leaf lettuce, harissa aioli and a bun] as well as chicken banh mi, tofu banh mi, cochinita bebil, Yucatan slowly grazed tacos, which we're bringing back during anniversary week, salad and fries.

Currently, what is your long-term goal for MIHO?
Our biggest goal is to tap into traditional catering without the truck. We get a lot of truck catering and we really want to establish MIHO as a food entity and not just a food truck.

[MIHO will most definitely be catering my wedding. Nom.]

Your truck is pretty, your food is always presented beautifully and all MIHO-related stuff just looks so....good! What is your secret?

Kevin and I are both into fashion,music and design and we wanted to incorporate that into our product. We didn't see ourselves slinging food off of a truck but creating a "MIHO Experience..." like you're listening to music, you have eye candy, you get to know the staff and most importantly you get there a break from everyday life.

Where does "MIHO" come from? I always thought it was a reference to "my son" [hijo] in Spanish.
You're sort of right, but it's mostly a fusion of me and Kevin's last names [MIron/HO]

So where do foodies like you go out for dinner?

I love El Take It Easy, their fried oysters with peach oil sauce and fried ham or their fish tacos with kimchi and chevre OR their carnitas tacos. Plus they have amazing cocktails. They get credit they deserve. They're putting out Baja cuisine, which makes sense with the TJ and Ensenada influences here. I also like Starlite's brunch, Jayne's Gastropub, Farmhouse Café and Gabardine [Chef Chad White is amazing].

What about food trucks? Who does a good job?
Neither of us have ever eaten at another food truck in San Diego!

"We're not out for making money…. but we want to watch people enjoying the product and inspiration." 

Juan Miron 

Co-Owner of MIHO Gastrotruck

{Stay tuned for MIHO Gastrotruck's anniversary the week of June 18 for special menu items
and new and exciting project announcements!}

inspired by locals: dan from coffee & tea collective

In the spirit of following my own entrepreneurial passions, I have decided to start a mini series of interviews with local San Diegans who have started their own businesses. The amount of inspirational people we have in this area alone is truly impressive; but hearing their success stories and finding out what drives their creativity is what I find most interesting and inspirational.

---

"It's nice and strong but hopefully light enough to drink with pleasure," Daniel Holcomb says to a customer as he carefully prepares an individual cup of coffee. His precision, focus and general congeniality caught my eye, but it was his iced tea that captured my taste buds (no really... Starbucks doesn't stand a chance)! This last week, his coffee shop opened in North Park so naturally, I had to do some investigating. Inconspicuously located on El Cajon Blvd., Coffee & Tea Collective is a simple coffee roastery and tasting bar specializing in pour over coffee sourced from some of the best beans around the world.

Holcomb, founder of C&T, is dedicated to promoting a very relationship-oriented style of business; not a linear transfer of coffee for money but more of a circular relationship where the consumer benefits from the product provided. Holcomb hopes to improve San Diego’s overall coffee presence in the world. No big deal... easy, right?

daniel holcomb | founder of coffee & tea collective in north park, san diego

I had the opportunity to sit down [and by sit down I mean I sat and he paced back and forth, too dedicated and hyped on caffeine to take a break] and since then, I have been in almost everyday for an iced tea [they have agave nectar as a sweetener, obviously I was sold]. Plus, no matter how many straight hours he's been up, Dan is always upbeat and friendly, serving his customers graciously and with a smile on his face [how could you not want to be this guy's friend].

photo credit: lauren millslagle

How did you get into the roasting business?

I was first introduced when lived in Costa Rica where I toured several coffee farms. But around the middle of 2009 I knew wanted to start a business with Thomas [business partner] but didn’t know what form that would take. I had the opportunity to go to Venice Beach and visit Intelligentsia and that's where my love for specialty coffee really began.

Where did you learn to roast?

I learned to roast at a roasting school in San Francisco and roasted on many types of roasters including the San Franciscan (my roaster now). Once I came back down, I bought a sample roaster. Recently I've upgraded to the new roaster which has 25 pounds of capacity whereas the sample roasted was only a 2-pound roaster. This was a huge leap for me.

What are you looking for in your coffee's taste?

I'm looking to highlight each bean's original and varietal flavors. Coffee beans get flavor from how high they grow, which type of coffee plant they come from and the soil they grow in. So essentially I want to highlight those characteristics. I also do lots of research on each bean and lots of test roasts and I find one [roast] that highlights all the positive characteristics of that bean.

Do you roast in the store? 
Yes; I roast about eight batches per week.

What can the North Park community look forward to in the future from Coffee & Tea?
We're looking to partner with Tiger! Tiger! and Sezio for a grand ole event. I'm hoping this will happen in about a month... late June.

photo credit: lauren millslagle                

Eventually, Dan will incorporate food into his shop. His first official partnership is with Elizabethan Desserts from Encinitas, California.

{Coffee & Tea Collective is located at 2911 El Cajon Blvd. San Diego, California 92014}