Happy Half Hour podcast

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Vor neun Jahren hinzugefügt

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We Have The Receipts

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Battle Camp S1: Reality Rivalries with Dana Moon & QT 1:00:36

vor 21 Tagen1:00:36

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Do you have fond childhood memories of summer camp? For a chance at $250,000, campers must compete in a series of summer camp-themed challenges to prove that they are unbeatable, unhateable, and unbreakable. Host Chris Burns is joined by the multi-talented comedian Dana Moon to recap the first five episodes of season one of Battle Camp . Plus, Quori-Tyler (aka QT) joins the podcast to dish on the camp gossip, team dynamics, and the Watson to her Sherlock Holmes. Leave us a voice message at www.speakpipe.com/WeHaveTheReceipts Text us at (929) 487-3621 DM Chris @FatCarrieBradshaw on Instagram Follow We Have The Receipts wherever you listen, so you never miss an episode. Listen to more from Netflix Podcasts.…

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The weekly guide to San Diego's food + drink scene, hosted by award-winning food writer and Food Network host Troy Johnson and San Diego Magazine's culture brain, Jackie Bryant. Field notes and perspectives on restaurants, bars, and chefs—including dishes and drinks you gotta try, restaurant openings and closings, events worth your time, and laugh-cry interviews with chefs, restaurant owners, farmers, brewers, and makers who make San Diego's food + drink scene hum.

324 Episoden

#Society #San Diego Magazine #Food #Arts #San Diego

Happy Half Hour explicit

20 subscribers

updated vor 3 Tagen

Serie-Home•Feed

324 Episoden

#Society #San Diego Magazine #Food #Arts #San Diego

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Happy Half Hour

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Little Fox Cups and Cones Turns Ice Cream into Art in Oceanside 1:16:26

vor 3 Tagen1:16:26

1:16:26

#382 Troy and Jackie dig into the story behind Little Fox Cups and Cones, the Oceanside shop that’s putting an inventive spin on ice cream. Owner Megan Koll started as a bartender at CH Projects, then honed her craft at Juju Lee before turning her obsession with flavor and local sourcing into a cult-favorite ice cream shop. With flavors like toasted cornmeal, brioche-swirl avocado from Jason Mraz’s farm, and spicy carrot hazelnut brittle made from local produce, Little Fox is serving up more than just scoops. It’s storytelling in a cone. To follow Little Fox click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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The Three Year Search for the Best Damn Tequila with Bebemos Founder Preston Caffrey 44:29

vor 10 Tagen44:29

44:29

#381 In this episode of Happy Half Hour, Troy Johnson and Jackie Bryant meet up with Preston Caffrey, founder of the brand-new Bebemos Tequila, to launch their “Joven Golden Hour” tour—a series of pairings between local restaurants and Caffrey’s clean, additive-free tequila made in partnership with small-batch agave growers in Mexico. Recorded at Ranch 45 with chef DuVal Warner, the group dives into Brandt Beef bone marrow luges, beef tallow–washed cocktails, and one of the best pastrami sandwiches in the city, while unpacking what makes Bebemos different and why Caffrey insists on starting small right here in San Diego. To follow Bebemos click HERE . To follow Ranch 45 click HERE .…

Happy Half Hour

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From TomTom to Old Town: Pietro Busalacchi on Restaurants, Reality TV, and a San Diego Legacy 1:06:23

vor 17 Tagen1:06:23

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#380 This week, we head from a La Jolla strip mall to the glitter of LA’s reality TV scene before landing in the heart of Old Town. Pietro Busalacchi—bartender, hustler, and heir to one of San Diego’s most iconic restaurant families—joins us to talk about growing up in Little Italy, working at Lisa Vanderpump’s TomTom, and how he brought that chaos and charm back home to launch Trattoria Don Pietro, El Sueño, and TAKO, his bold Mexican-style sushi bar. We talk stories, like a tree catching fire on set, surprise tequila nights with Nickelback, and why escargot and Dover sole at Bistro du Marché still make Troy emotional. Plus: Bianchi opens at the Bahia, PopUp Bagels lands in San Diego, and College Area scores a maximalist burger joint. To follow El Sueño click HERE . To follow Trattoria Don Pietro click HERE . To follow TAKO click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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This San Diego Chef Is Bringing Real Tortillas Back to the Table 49:06

vor 24 Tagen49:06

49:06

#379 In this episode of Happy Half Hour , Troy Johnson and Jackie Bryant sit down with Janet Flores Pavlovich, the force behind Coyotas, a local brand making cassava flour tortillas with just four ingredients and a lot of soul. Janet tells the story of growing up in Sonora, Mexico, where tortillas were handmade daily and tied to memory, ritual, and identity. After culinary school in San Diego and a stint behind the scenes at the Food Network, she realized the tortillas on grocery store shelves didn’t reflect what she knew. So she went back—literally—to the desert heat of Hermosillo to relearn the craft from master tortilleras. The result: a San Diego–based company now stocked across Whole Foods and indie markets, built on tradition, simplicity, and stubborn devotion to doing things the right way. To follow Coyotas click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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The JuneShine Story: From a Sketchy San Diego Garage to Co-Starring with Willie Nelson 1:01:16

vor 4 weeks1:01:16

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#378 In this episode of Happy Half Hour, hosts Jackie Bryant and Troy Johnson crack open the origin story of Juneshine with co-founder Forrest Dein, tracing its unlikely path from a backyard kombucha experiment to a nationwide phenomenon. Dein recounts Juneshine’s early days brewing in a cobwebbed garage, its cult-favorite Blood Orange Mint flavor, and the brand’s meteoric ascent—including opening the country’s first hard kombucha bar, landing a Super Bowl ad, and expanding into new horizons with Easy Rider lager and Willie’s Remedy, a THC-infused social tonic launched with country legend Willie Nelson. To follow JuneShine click HERE . To follow Easy Rider click HERE . And to follow Willie's Remedy click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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The Buttered Handshake, $19 Cocktails, and Why Nobody Drinks Anymore 1:22:49

vor 5 weeks1:22:49

1:22:49

#377 This week on Happy Half Hour, two of San Diego’s sharpest hospitality minds—Christian Siglin of Happy Medium and Eric Johnson of Lou’s Deli—join Troy and Jackie to talk about the strange, scrappy, and often hilarious life behind the bar. They get into it: they unpack their careers spent working at the city's most iconic bars and restaurants; the three paths a bartender’s life can take, whether Gen Z is really skipping booze for less hedonistic pleasures, how traveling together (NOMA, Oaxaca, and one wild Mexican hotel party) reshaped their worldview, and yes, the story of the infamous butter handshake. We also chat neighborhood energy, the disappearance of old-school hospitality, and how to survive the job long enough to still be standing—sober or otherwise. Also in the mix: new eats at Petco Park, big shifts in East Village pizza, and why the USA should be screaming louder about Tara Monsod and her 2025 James Beard nom. To follow Happy Medium click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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The Best House Cured House Smoked Pastrami in San Diego? 42:44

vor 6 weeks42:44

42:44

#376 On this episode of Happy Half Hour, Troy gives us an inside take on what to order at Leu Leu, the new spot from celebrity chef Claudette Zepeda. And the dish you gotta try in central city is the house-cured, house-smoked, hand-cut pastrami from last year's SDM winner for Best Barbecue in San Diego—Grand Ole BBQ y Asado in North Park. In honor of this new pastrami destination (quality pastrami is a top-five destination determinant), we revisit our interview with owner Andy Harris—who went from managing all the popular pop-punk bands from the 90s (he still manages some) to the brisket champ of San Diego. To follow Grand Ole BBQ y Asado click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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How Rosemarie’s Went from Food Truck Favorite to San Diego Gastropub Darling 1:14:04

vor 7 weeks1:14:04

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#375 Nick Balsamo of Rosemarie’s joins Troy and Jackie to talk about how a food truck full of killer sliders turned into one of San Diego’s best new brick-and-mortars. The crew gets into Nick’s rise from catering gigs and farmers markets to opening his own family-friendly gastropub, his Arizona street food hustle, and what it’s like feeding crowds that range from dive bar regulars to wedding guests. Also: Starlite’s long-awaited comeback, Puesto’s new chef flex, San Diego’s first women’s sports bar pop-up, and the return of the Spring Art & Wine Walk in Carlsbad. Plus, one of us may have pooped our pants at the movies. You’ll have to listen to find out who. To follow Rosemarie's click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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La Jolla’s Dining Boom: Marisi’s Cameron Ingle on Elevating Italian in a Changing Scene 1:23:30

vor 8 weeks1:23:30

1:23:30

#374 On this episode of Happy Half Hour, Troy Johnson and Jackie Bryant sit down with Cameron Ingle, executive chef of Marisi in La Jolla, to talk about his fine-dining approach to Italian food, from handmade pasta to sourcing top-tier ingredients. Ingle, who cut his teeth at Blue Hill at Stone Barns, shares what it’s like running a serious food spot in a neighborhood better known steakhouses. They also cover restaurant news, including China Max’s return, the opening of fine dining Lilo from the Wildland crew in Carlsbad, and the arrival of Slice House in Little Italy. To follow Marisi click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Is Ozempic Changing the Way We Dine? 55:19

vor 9 weeks55:19

55:19

#373 On this week’s Happy Half Hour, journalist Claire Trageser joins hosts Troy Johnson and Jackie Bryant to talk about her latest piece: Is Ozempic Killing Restaurants? With more diners eating less and skipping drinks, could the blockbuster weight-loss drug be reshaping the industry? Claire breaks down what she found—spoiler alert: it’s complicated—while Troy and Jackie dig into shifting food culture, the backlash against semaglutides, and what it all means for restaurants trying to survive in 2025. Plus, Claire shares her go-to local spot, and Troy goes deep on a rabbit blood sausage. To follow Claire click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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How a Cult Horror Filmmaker Became San Diego’s King of Bread 1:06:11

vor 10 weeks1:06:11

1:06:11

#372 In this episode of Happy Half Hour, hosts Troy Johnson and Jackie Bryant sit down with Charles Kaufman, the legendary mind behind Bread & Cie—San Diego’s iconic artisan bakery. Before he was crafting perfect baguettes, Kaufman was shocking audiences with cult horror films, including Mother’s Day, a slasher classic. From writing jokes for Bob Hope to sneaking out of Cannes Film Festival screenings to study French breadmaking, Kaufman shares his wild ride from Hollywood to Hillcrest, the early days of San Diego’s food scene, the struggle to bring European-style bread to America’s Finest City, and why a bakery should always have a little theatrical flair. To follow Bread & Cie click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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San Diego’s Ultimate Taco Shop Showdown 33:25

vor 11 weeks33:25

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#370 If you think debating sports gets heated, try pitting two seasoned food writers against each other in a fantasy taco draft. In this episode of Happy Half Hour, San Diego Magazine’s Troy Johnson and Jackie Bryant take their taco opinions to battle, drafting their top picks from San Diego’s legendary mom-and-pop taco shops. From the OG Roberto’s to the smoky magic of Ed Fernandez Birrieria, they break down what makes each spot worthy of the list—and why some controversial omissions (looking at you, Lolita’s) might spark a citywide revolt. Who built the superior taco dream team? That’s for you to decide. Discover more at San Diego Magazine…

Happy Half Hour

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The Wild, Thirst-Trappy Story of San Diego's Fast Food Icon, Jack in the Box 55:53

vor 12 weeks55:53

55:53

#370 This week on Happy Half Hour, Troy Johnson and Jackie Bryant get deep-fried in nostalgia with Ryan Ostrom, CMO of Jack in the Box, the fast-food giant that made San Diego its home. They talk about Jack’s weird, wonderful marketing legacy (yes, they did blow up their own mascot), the late-night taco cult, and why the brand has no business making a burger this good. Ostrom dishes on his move from GNC to Jack, why the company refuses to take itself too seriously, and how their ads still push the envelope. Also on the menu: Troy’s childhood breakfast obsession, Jackie’s pandemic-era Jack phase, and the secret behind those drive-thru tacos that probably shouldn’t work—but absolutely do. To follow Jack in the Bock click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Communion: A Rooftop Revelation in San Diego’s Dining Evolution 1:05:12

vor 13 weeks1:05:12

1:05:12

#369 On this episode of Happy Half Hour, Troy and Jackie pull up a chair with Jacquee Renna Downing, the industry veteran behind the just-opened Communion, a rooftop oasis in Mission Hills, and its charming downstairs café, Paradis. Downing’s got serious culinary cred—from running the legendary Pacifica Del Mar to making bold moves in the desert restaurant scene before bringing her vision back to San Diego. She spills on building a powerhouse kitchen crew, infusing the menu with global flavors, and the joys (and occasional hauntings) of creating a space that’s already buzzing. Communion is sun-drenched, pastel-hued, and primed for sunset cocktails—but at its core, it’s Downing’s love letter to San Diego’s ever-evolving dining landscape. To follow Communion click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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The OG: How OB People’s Food Co-Op Set the Standard for San Diego Organic Produce 1:06:40

vor 14 weeks1:06:40

1:06:40

#368 OB People’s Food Co-Op has been San Diego’s go-to for organic, vegetarian, and locally sourced groceries for over 50 years, and in this episode of Happy Half Hour, Troy and Jackie sit down with General Manager Sarela Bonilla and Marketing Director Nina Gordon to talk about why this neighborhood institution still matters. From its humble beginnings in a garage to becoming a cornerstone of Ocean Beach, People’s is more than just a grocery store—it’s a community hub, a sustainability champion, and a beacon for food lovers who give a damn about where their groceries come from. They dive into what makes co-ops different, how the store has weathered the rise of big-box organic, and why its legendary vegan deli keeps customers coming back. Plus, fresh James Beard nominee buzz, big moves for San Diego’s taco scene, and a breakdown of why rotisserie chickens are the universal grocery store lifesaver. To follow OB People's Food Co-Op click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Inside Oceanside’s Hottest New Restaurant: 24 Suns with Michelin-Trained Chefs Nic Webber & Jacob Jordan 1:05:36

vor 15 weeks1:05:36

1:05:36

#367 Oceanside, you greedy, lucky bastards. As if you needed another game-changer, here comes 24 Suns, a boundary-pushing Chinese restaurant from two former Addison chefs, Nic Webber and Jacob Jordan. These guys have the kind of résumés that make food nerds weak in the knees (Benu, Frasca, Michelin stars, etc.), and they’re bringing that precision and obsession to Chinese cuisine—think regionally focused, hyper-seasonal, storytelling-on-a-plate food. They’ve been quietly running the place since last summer, but now they’re making it official with a Lunar New Year grand opening on Jan. 31. Expect a several-foot-long longevity noodle, prosperity salads tossed tableside, and a cocktail menu that involves duck fat-washed Cognac. Oh, and they snagged Addison’s lead sommelier, Kyle South, to build the wine list. We got all the details straight from Nic and Jacob themselves on this week’s Happy Half Hour—tune in to hear about their Michelin-starred past, their wild pop-up days (including one that turned into a full-blown rave), and why they think Oceanside has the best restaurant community in San Diego. To follow 24 Suns click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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The 83 Year-Old Who Revolutionized San Diego's Seafood Scene 1:01:39

vor 16 weeks1:01:39

1:01:39

#366 San Diego’s seafood revolution didn’t happen overnight, and it sure as hell didn’t happen without Peter Halmay. The 83-year-old uni diver and OG of sustainable fishing joins Happy Half Hour to talk about the Tuna Harbor Dockside Market, the bureaucratic battle that made it happen, and why buying seafood straight off the boat is the best way to eat. Every Saturday morning, local fishermen unload fresh catch—no middlemen, no mystery fish, just spot prawns, sea urchin, rockfish, and more, all fresher than anything in your grocery store. Halmay dives into that and San Diego’s fishing history, its future, and why eating local fish twice a week could actually help the planet. To follow Tuna Harbor Dockside Market click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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10 Restaurant Pet Peeves and Ideas for a Better Restaurant Future 40:12

vor 17 weeks40:12

40:12

#365 Not everything can be “tapas.” Maybe we should stop using review sites as rage therapy. Jackie’s a little overstimulated by experience restaurants. In this episode of Happy Half Hour, hosts Troy Johnson and Jackie Bryant air their pet peeves, small and large and farcical. There’s some real info here (the cost of eggs is insane), they suggest a policy for “no interruption dining,” and Troy lays out the plans for his ultimate kid-friendly restaurants, which involves stadium seating at abandoned ice rinks across the city. Very specific hopes and dreams for a utopian food and drink culture in 2025. Discover more at San Diego Magazine…

Happy Half Hour

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High-End Dining: Inside the menu at San Diego’s First Cannabis Café, Sessions by the Bay 1:06:46

vor 18 weeks1:06:46

1:06:46

#364 This week, Troy and Jackie talk to the crew behind the groundbreaking Sessions by the Bay, California’s first legal Amsterdam-style cannabis café opening in February in National City. Owners Alex Ayon, Pearl Ayon have created a 5,000-square-foot lounge featuring lush Moroccan-inspired interiors, immersive art installations, and indulgent food from chef Jorge Bendesky’s nearby Kimball Coastal Eatery. With dishes like brisket-blend burgers, house-made rice waffles topped with ahi tuna, and micro-dosed infused mocktails, Ayon and Bendesky detail how Sessions intends to blend culinary creativity with cannabis culture, adding a whole new element to San Diego's dining scene. We also chat San Diego’s latest food buzz, from Lucha Libre Taco Shop closing its North Park location to a bagel renaissance sweeping the city with spots like Desperado, New Wave, and Marigold. To follow Sessions By The Bay click HERE . Discover more at San Diego Magazine .…

Happy Half Hour

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The Story of Oceanside’s Hot New Space: Merenda 55:36

vor 19 weeks55:36

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#363 To kick off 2025, Troy and Jackie sit down with Aaron and Lauren Crossland—Oceanside local and food anthropologist duo behind north county’s newest arrival, Merenda Wine Bar & Retail Shop. Lauren talks about what she’s learned getting her phD in studying the cultural pathways of food, and Aaron gives his take on how O’Side has evolved. Designed by Bells & Whistles (Starlite, Jeune et Jolie), their wine shop/restaurant/third space is named after a chapter in the book of famed rogue food writer Patience Gray—and they enlisted beverage director Heidi Greenwood (Junper & Ivy, etc.) to pair wines with dishes like grilled duck and rockfish carpaccio from chef Xavier De La Cruz. To follow Merenda click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Everything You Need to Know About San Diego Restaurants and Food in 2024 1:00:49

vor 20 weeks1:00:49

1:00:49

#362 To round out the final HHH of the year, Troy and Jackie sit down with SDM’s award-winning food-news writer, Beth Demmon, to wrap up the year's biggest moments in San Diego's restaurant, food, and drink culture. They give praise to their favorite dishes and most notable openings, while talking through some challenges for San Diego’s culinary scene—from star Mexican chef Drew Deckman’s arrival in North Park to Middle Eastern food getting a wild, elaborate home at Leila, and the revival of food culture in Coronado and La Jolla. waking up. Troy makes an announcement about his role at SDM, making his way back into the food scene in a big way. To folllow Beth Demmon click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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The Chicken Pie Shop Legacy: 87 Years of Comfort Food in San Diego 1:05:02

vor 21 weeks1:05:02

1:05:02

#361 This week on Happy Half Hour, we’re diving fork-first into the 87-year legacy of San Diego’s beloved Chicken Pie Shop. Owners Bob and Lisa Townsend join us to dish on how they’ve kept the comfort food institution alive—whole chickens and turkeys, scratch-made everything, and fried chicken so good it took six months to perfect. They share tales of Pi Day chaos during COVID, balancing tradition with modern tweaks, and their recent move to acquire San Diego Brewing Company. Plus, we talk local faves like chili Colorado at Cantina Mayahuel and New York slices at A Brooklyn Pizzeria. To follow Chicken Pie Shop click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Making an Ocean Beach Legend: Hodad’s owner Shane Hardin talks Food Network, Fame, and his Father 1:04:15

vor 22 weeks1:04:15

1:04:15

This week on Happy Half Hour, Troy and Jackie sit down with Shane Hardin, the third-generation co-owner of Hodad’s, Ocean Beach’s iconic, nationally famous burger spot. From the early days when his grandparents ran a small beachside stand to national fame on Diners, Drive-Ins, and Dives, Hodad’s has been a constant in San Diego’s food scene for over 55 years. Shane reflects on his family’s legacy, his beloved father’s larger-than-life personality, and the challenges of inheriting a beloved institution at just 23 years old and maintaining its authenticity despite massive success. We chat about the company's commitment to hiring locals who need a second chance and its expansion into craft beer with Hodad’s Brewing Company. We also talk news: North Park gets two new concepts from Sisters Pizza, Seaport Village welcomes Broady’s House of Flavors, and Kinme Omakase in Banker’s Hill lands Yelp’s #4 spot nationwide. To follow Hodad's click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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How Monarch Del Mar Became a North County Icon 59:53

vor 23 weeks59:53

59:53

This week’s Happy Half Hour is a tale of food, community, and grit. Drew Vick, co-owner of Monarch Del Mar , takes us through his incredible journey of opening one of North County’s most transformative restaurants in the middle of the pandemic—complete with personal tragedy, a 75-year-old arm-wrestling for a half-million-dollar investment, and bringing a once-doomed Del Mar rooftop to life. We also cover Canelo Alvarez’s U.S. taco debut with El Pastor Del Rica in Chula Vista, the triumphant reopening of Convoy dim sum legend China Max post-fire, and San Diego’s holiday dining scene—from igloos at Lake San Marcos to Brad Wise’s festive lunches at Fort Oak. To follow Monarch click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Why Thompson Heritage Ranch is Changing San Diego’s Menus 49:30

vor 24 weeks49:30

49:30

Thompson Heritage Ranch isn’t just a farm; rancher Tyrell Thompson runs a cattle farm that’s an evolution in how we think about meat. Nestled in Ramona, this regenerative ranch is the brainchild of Thompson, a Midwestern transplant with a passion for sustainable, humane livestock practices. With organic, GMO-free feed and a focus on biodiversity, Thompson’s pork and newly added Piedmontese beef have become the darlings of top San Diego kitchens like Cellar Hand and Herb & Sea. It's not just about taste—though the flavor is unmatched—it’s about creating a future where what we eat is better for us and the planet, too. To follow Thompson Heritage Ranch click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Rumorosa and Sheraton San Diego Executive Chef Marcos Seville Preps Us For Thanksgiving 58:26

vor 25 weeks58:26

58:26

Chef Marcos Seville, the chef at the helm of the revamped Sheraton San Diego Hotel & Marina and its signature restaurant Rumorosa , joined The Happy Half Hour podcast to talk Thanksgiving, culinary tips, Baja-inspired cuisine and restaurant’s November-long Friendsgiving menu that supports the Berry Good Food Foundation. To follow the Sheraton SD Hotel & Marina click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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How Randy Smerik Turned Solare Ristorante into a San Diego Icon 1:14:20

vor 26 weeks1:14:20

1:14:20

#356 This week on Happy Half Hour, Randy Smerik, co-founder of Solare Ristorante , shares how he walked away from the high-stakes world of tech and big data to run one of San Diego’s best Italian spots with his two sons. Randy dishes on the trials of building a restaurant in Liberty Station—back when it was just a collection of chain stores—and how Solare has since become a Michelin-recognized favorite, known for its 3,500-bottle Italian wine cellar, top-tier service, and Executive Chef Denise Grande’s regionally inspired cuisine. To follow Solare click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Celebrating 10 Years of Juniper & Ivy with Chef Jon Sloan: San Diego’s Culinary Powerhouse Looks to the Future 1:15:00

vor 27 weeks1:15:00

1:15:00

In this episode, Happy Half Hour sits down with Jon Sloan, Culinary Director of San Diego's renowned Juniper & Ivy, and its beloved offshoot, The Crack Shack. As Juniper & Ivy celebrates its 10th anniversary, Sloan shares the journey from building out a Little Italy warehouse to becoming a cornerstone of San Diego’s dining scene and his unwavering commitment to sustainability, hyper-local sourcing, and culinary “morals.” From building a passionate team to launching The Crack Shack and bringing in a new executive chef for the next era, Sloan reveals the evolving vision that continues to make Juniper & Ivy a must-visit. To follow Juniper & Ivy click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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San Diego Seafood’s Past and Future: A Dive Into Local Fishing with Chris Rov Costa and Theresa Talley 1:08:32

vor 28 weeks1:08:32

1:08:32

#354 San Diego is the city tuna built, and two local experts—photographer Chris Rov Costa and coastal specialist Theresa Talley—are shining a light on its storied fishing past and sustainable future in their new book, San Diego Seafood: Then and Now. The book, still in its IndieGoGo phase of life after being fully produced, captures San Diego’s transformation from its days as the “tuna capital of the world” to its current role as a hub for sustainable fishing practices. Chris and Theresa blend personal stories, historical insights, and forward-thinking solutions into a rich exploration of the region’s seafood culture and they’re our guests on today’s episode of Happy Half Hour. To follow Chris Rov Costa click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Behind the Tap Truck: Corbin O'Reilly on Beards, Brews, and Building a Mobile Bar and BBQ Empire 58:54

vor 29 weeks58:54

58:54

#353 If you’ve ever been to a San Diego event, chances are you’ve run into Corbin O’Reilly, the bearded dynamo behind Tap Truck . Rocking his signature work onesie, Corbin brings serious vibes to every scene he graces—whether he's pouring craft brews from his retrofitted truck or dancing in the corner with effortless cool. Corbin is the guy you want at your party, and he's built an empire around that energy. As co-founder of Tap Truck (and also Corbin’s Q in Rolando), he’s grown from a single converted vehicle into a fleet of more than 60 U.S. trucks and overseas, serving beers at weddings, festivals, and everything in between. To follow Tap Truck click HERE . Discover more at San Diego Magazine…

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