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Local Bounty

Figs, grocery outlets, cookbooks, and gardening


man gardening at urban garden


Do-good Gardening

Second Chance is known for its challenging job readiness and training programs that serve both adults and youth at risk. Just over a year ago the organization started a quarter-acre garden in an empty lot next to its offices in Encanto, transforming weeds into vegetables for this food desert. The kids work in the garden, growing produce to sell at both the local Southeast Farmers Market on Euclid and the Little Italy Mercato. Not only do they learn work skills, but they also earn money—and are able to give back to their community by growing much-needed fresh food. secondchanceprogram.org



California produces 100% of the nation's dried figs and 98% of the fresh figs

At The Market


From late summer through October fresh, luscious, local figs are at peak season. They’re biblical (think Adam, Eve, and fig leaves) and fun to eat. Eat them raw or stuffed with cheese, wrapped in prosciutto and grilled; roasted in butter and served over vanilla ice cream; or dipped in chocolate. Look for Black Mission (intensely earthy) or Kadota (light and delicate) varieties at Chino Farms or Terra Bella Ranch.

Grocery outlet

Now Open

Grocery Outlet

The East Village isn’t exactly a food desert, but it’s not studded with markets, like the ’burbs. So the arrival of Grocery Outlet, on Market Street between Tenth and 11th, is more than welcome. It’s like a Food 4 Less/Big Lots hybrid. You’ll find the usual supermarket fare, but packaged for urban dwellers lacking Costco-sized storage. Check out the NOSH sections (natural, organic, specialty, and healthy) for the good stuff. groceryoutlet.com/EastVillage-CA

Memories of Philippine Kitchens cookbook


Memories of  Philippine Kitchens

With more than 180,000 Filipinos, San Diego has the second-largest Filipino-American population of any U.S. county. And there’s more to the cuisine than adobo, lumpia, and pancit. In their updated and newly revised Memories of Philippine Kitchens ($40/Abrams), Amy Besa and Romy Dorotan return to their roots to trace the cuisine’s origins, sharing their family stories and those of other Filipinos, filling the pages with accessible recipes and stunning photos that will compel readers to dig deeper into this irresistible food culture.

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