Happy Half Hour podcast

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

27:52

We made it— 300 episodes of This Is Woman’s Work ! And we’re marking this milestone by giving you something that could seriously change the game in your business or career: the skill of pitching yourself effectively. Whether you’re dreaming of being a podcast guest, landing a speaking gig, signing a client, or just asking for what you want with confidence—you’re already pitching yourself, every day. But are you doing it well? In this milestone episode, Nicole breaks down exactly how to pitch yourself to be a podcast guest … and actually hear “yes.” With hundreds of pitches landing in her inbox each month, she shares what makes a guest stand out (or get deleted), the biggest mistakes people make, and why podcast guesting is still one of the most powerful ways to grow your reach, authority, and influence. In This Episode, We Cover: ✅ Why we all need to pitch ourselves—and how to do it without feeling gross ✅ The step-by-step process for landing guest spots on podcasts (and more) ✅ A breakdown of the 3 podcast levels: Practice, Peer, and A-List—and how to approach each ✅ The must-haves of a successful podcast pitch (including real examples) ✅ How to craft a pitch that gets read, gets remembered, and gets results Whether you’re new to pitching or want to level up your game, this episode gives you the exact strategy Nicole and her team use to land guest spots on dozens of podcasts every year. Because your voice deserves to be heard. And the world needs what only you can bring. 🎁 Get the FREE Podcast Pitch Checklist + Additional Information on your Practice Group, Peer Group, and A-List Group Strategies: https://nicolekalil.com/podcast 📥 Download The Podcast Pitch Checklist Here Related Podcast Episodes: Shameless and Strategic: How to Brag About Yourself with Tiffany Houser | 298 How To Write & Publish A Book with Michelle Savage | 279 How To Land Your TED Talk and Skyrocket Your Personal Brand with Ashley Stahl | 250 Share the Love: If you found this episode insightful, please share it with a friend, tag us on social media, and leave a review on your favorite podcast platform! 🔗 Subscribe & Review: Apple Podcasts | Spotify | Amazon Music…

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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 episodes

Happy Half Hour

Happy Half Hour explicit

20 subscribers

updated 3 days ago

Series home•Feed

324 episodes

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

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Happy Half Hour

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

3 days ago1:01:16

1:01:16

#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

10 days ago1:22:49

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

17 days ago42:44

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

24 days ago1:14:04

1:14:04

#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

4 weeks ago1:23:30

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

5 weeks ago55:19

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

6 weeks ago1:06:11

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

7 weeks ago33:25

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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

8 weeks ago55:53

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

9 weeks ago1:05:12

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

10 weeks ago1:06:40

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

11 weeks ago1:05:36

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

12 weeks ago1:01:39

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

13 weeks ago40:12

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

14 weeks ago1:06:46

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

15 weeks ago55:36

55:36

#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

16 weeks ago1:00:49

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

17 weeks ago1:05:02

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

18 weeks ago1:04:15

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

19 weeks ago59:53

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

20 weeks ago49:30

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

21 weeks ago58:26

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

22 weeks ago1:14:20

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

23 weeks ago1:15:00

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

24 weeks ago1:08:32

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

25 weeks ago58:54

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…

Happy Half Hour

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How Dang Brother Pizza Turns Fire Trucks into Pizza Hotspots 55:04

26 weeks ago55:04

55:04

#352 Dang Brother Pizza isn’t just a food truck—it’s a spectacle with pizzaiolos slinging top-tier pies from vintage fire trucks. Over a decade ago, San Diegan Kevin Spenla stumbled upon a vintage fire truck on eBay, built it into a pizza oven with zero experience, and launched the business at a bike race, feeding 20,000 cyclists in his first week. Now with a fleet of fire truck pizza ovens and the wild Pizza Camp experience (complete with a rooftop beer garden), Dang Brother combines the thrill of novelty with legitimately good pizza, proving that great food and a memorable vibe make a winning combo for this veteran-owned business. To follow Dang Brother Pizza click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Travis Swikard: On French cuisine, returning to his hometown, and opening Callie 45:08

27 weeks ago45:08

45:08

#351 This week on Happy Half Hour, we return to a past conversation with special guest, Chef Travis Swikard. Travis opened one of the city’s most anticipated restaurants, Callie , in the East Village. After working in New York City with acclaimed French chef Daniel Boulud for over a decade, Swikard set out to get back to local, fresh ingredients and a place to raise his two kids. To follow Travis Swikard click HERE . To follow Callie click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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How Kitchens for Good Tackles Food Waste and Empowers Student Chefs 1:10:49

28 weeks ago1:10:49

1:10:49

#350 In this week’s Happy Half Hour, Amanda Palomino, a Chopped winner and Hell’s Kitchen alum, tells us about the mission of Kitchens for Good , a nonprofit that not only combats food waste but also provides culinary training for San Diego residents facing barriers to employment. Palomino shares how every part of food has value, as seen in the preparations for the upcoming WASTED event—a tastemaker festival where chefs create upscale dishes using food that would otherwise be discarded. We talk about how Kitchens for Good helps students find pride in cooking and a sense of belonging, something she aims to pass on to every apprentice who walks through its doors. To follow Kitchens for Good click HERE . To follow chef Amanda Palomino click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Eric Greenspan: On Michelin-Star Kitchens, Food Network, and Reinventing American Cheese 50:41

29 weeks ago50:41

50:41

#349 It’s Del Mar Wine + Food Festival week. On this episode, we talk about the news of Mister A’s massive new $15 million project coming to San Diego, the expansion of favorite SD husband-and-wife bakers Le Parfait Paris, our “burger of the year” Rosemarie’s getting a second location… and we revisit a favorite interview with SoCal’s star chef, Eric Greenspan, formally known as “the cheese guy.” After time at El Bulli and working with Alain Ducasse, Eric found himself facing Bobby Flay on Iron Chef, and opening his own LA restaurant called The Foundry, which famed food critic Jonathan Gold named one of his “Essential 99” restaurants you needed to try in the city. There, this chef with the huge pedigree ironically became known for his spins on grilled cheese sandwiches. A cookbook followed, and now New School American Cheese—a line of American cheese made how a chef who worked with Ducasse would make it. Eric will be back with New School at Del Mar Wine + Food on October 5-6 (click link for tickets) . To follow New School click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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How The Mental Bar Became Encanto’s Third Place 1:00:08

30 weeks ago1:00:08

1:00:08

#348 This week on Happy Half Hour, Tommy and Daneyel Walker of The Mental Bar serve more than just coffee—they tell us about the cultural haven they built in Encanto. Their hallmark is comfort food and signature drinks like "Sexual Chocolate," a cold brew mixed with strawberry lemonade, and other drinks with adaptogens. When floods devastated the area, The Mental Bar became a community lifeline, offering resources and support. For the Walkers, this isn’t just a café; it's a passion project aimed at creating the "third space" they never had growing up, where everyone can connect and thrive. To follow The Mental Bar click HERE . Discover more at San Diego Magazine HERE .…

Happy Half Hour

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The Story Behind San Diego’s Most Legendary Cocktail 44:13

31 weeks ago44:13

44:13

#347 In this week’s episode, we dive into the history of San Diego’s iconic Bali Hai, a restaurant that’s been a cornerstone of San Diego’s tiki culture for 70 years. Our guests are the Baumanns, the family who’s been running the show since the beginning, pouring more Mai Tais than anyone in town—and making sure you don’t have more than two in one sitting. (For real, they’ll cut you off.) To follow Bali Hai click HERE . Discover more at San Diego Magazine HERE…

Happy Half Hour

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The Royal Family of San Diego Taco Shops: A Deep Dive with Jorge Farfan of Lolita’s 37:52

33 weeks ago37:52

37:52

#346 This week, the HHH crew revisits a favorite episode with Lolita's Mexican Food, an iconic family-owned business celebrating 34 years in the burrito biz. Jorge Farfan shares the story behind the beloved chain, the evolution of their authentic recipes (Cali burrito, anyone?), and the challenges of running a multi-location restaurant. Farfan reveals Lolita's connection to Roberto's, another legendary family name in the local taco shop scene, and talks about his family's hope that Lolita's continues to be a family business for generations to come. Discover more at San Diego Magazine HERE…

Happy Half Hour

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Cracking the Code of Picky Eaters: San Diego-based Hidden Foods is Revolutionizing Family Mealtime 51:18

34 weeks ago51:18

51:18

#345 This week’s Happy Half Hour dives into the challenges of parenting picky eaters with special guest Kendra Vallone Matthews, founder of Hidden Foods Co . Kendra shares her journey from golf pro to hidden food expert, revealing how her frustration with her child’s picky eating led her to create a line of nutrient-packed foods that taste great and appeal even to the pickiest eaters. She candidly discusses how she transformed a culinary shortcut—jarred pasta sauce—into an innovative, good-tasting solution that integrates vegetables, vitamins, and proteins into everyday foods. We talk about convenience food, how it has shaped eating habits, and why it doesn’t have to be that way. To follow Kendra click HERE . To follow Hidden Foods click HERE . Discover more at San Diego Magazine HERE…

Happy Half Hour

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This San Diego Non-Profit Focuses on Cooking Stoves, the Number One Killer in the World (Seriously) 1:00:07

35 weeks ago1:00:07

1:00:07

#344 Our guest on this week’s podcast is Bill Toone, the founder of ECOLIFE Conservation and a celebrated conservationist. Our chat is filled with emotional highs and lows, as Toone reflects on the milestones that defined his fascinating career and the seemingly coincidental moments that led him to found ECOLIFE, an organization that prioritizes improving human lives as a path to conserving nature. He shares about his work helping to rescue the California Condor from extinction, with which he’s co-credited, and reveals his more recent work introducing better and safer cooking stoves to communities experiencing high levels of poverty around the world. To follow Bill click HERE . To follow ECOLIFE Conservation click HERE . To read the article click HERE Discover more at San Diego Magazine HERE…

Happy Half Hour

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How Sam The Cooking Guy Won the Internet 38:55

36 weeks ago38:55

38:55

#343 Sam the Cooking Guy is our guest on this week’s Happy Half Hour. The YouTube star, cookbook author, and local restaurateur is sitting pretty at 3.7 million YouTube followers and just opened his latest restaurant, called Basta, in Little Italy (He’s also got Not Not Tacos, Samburgers, Graze, and Coo Coo’s Nest). In classic Sam style, the food follows only a few rules, resulting in brain-bending, mouth-watering combos like deep-fried pate à choux gnocchi with cacio e pepe aioli. It’s one of the best things we’ve ever popped in our mouths. We talk about the challenge of running restaurants, what it’s like becoming famous for learning to cook on YouTube, and recall a terrifying bomb threat that left Troy and Sam happily trauma-bonded forever. To follow Sam click HERE . To read the article click HERE Discover more at San Diego Magazine HERE…

Happy Half Hour

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Stella Jeans’ Secret Sauce is its Milk 42:43

37 weeks ago42:43

42:43

#342 We’ve never met anyone who felt merely “so-so” about local craft scoop shop Stella Jean’s and its mostly salty other half, Pop Pie Co., so Troy and I decided to have its founders and owners, Steven Torres and chef Gan Suebsarakham onto the podcast to find out what makes their treats so special (spoiler alert: in part, it's the dairy). Pop Pie Co. was founded by Steven Torres and Gan Suebsarakham in 2016 when the two decided to reinvent comfort food in their way, which started with sweet and savory pies. They opened Stella Jean’s in 2018, and, since then, they have expanded to 11 locations in San Diego and beyond, opening scoop and pie shops and forming what’s now called the Sweet & Savory Collective . To follow Sweet & Savory Collective click HERE . To follow Pop Pie Co.™ click HERE . To follow Stella Jean’s Ice Cream click HERE . To read the article click HERE Discover more at San Diego Magazine HERE…

Happy Half Hour

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Organic Food Pioneer Ran Every Day for Six Years…Twice 34:32

38 weeks ago34:32

34:32

#341 We can’t get enough good produce here at San Diego Magazine. That’s why we brought on to Happy Half Hour Jimbo, himself, of Jimbo’s Naturally , the natural foods grocer that is celebrating its 40th anniversary. Jim “Jimbo” Someck is not only a real, actual person (many fans of the chain have wondered over the years), but a native New Yorker who ended up in OB in the late 1960s after a short stint at Cornell, working at the original Ocean Beach People’s Food Co-Op breaking down boxes when it was still an old Craftsman cottage. After leaving People’s, he bought and started what has now become the Jimbo’s chain in North Park. Today, there are three other stores in Escondido, Carlsbad, and 4s Ranch. To follow Jimbo's Naturally click HERE . To read the article click HERE Discover more at San Diego Magazine HERE…

Happy Half Hour

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San Diego’s Soul Food Lumpia Truck Was Inspired by Cooking in the Panamanian Jungle 56:07

39 weeks ago56:07

56:07

#340 This week’s Happy Half Hour features mother-and-son duo Lia and Spencer Hunter of Lia’s Lumpia . Their come-up story is a fascinating blend of family tradition, cultural preservation, and innovative culinary fusion that began long before the Hunters’ foray into food competition TV. Spencer learned how to roll the thumb-thin Filipino fried and stuffed rolls from his mom, who learned from her mother, Spencer’s grandmother, who opened the first Filipino restaurant in National City, called San-Loy’s Lumpia and Food To Go. After stints cooking for the Malarkey universe and in the Panamanian jungle, he and his mom decided to strike out on their own with their unique soul food lumpia and other fusion dishes. To follow Lia's Lumpia click HERE . To read the article click HERE Discover more at San Diego Magazine HERE…

Happy Half Hour

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The Little Lion’s Chef Learned Everything from Her Grandparents at The Belgian Lion 54:36

40 weeks ago54:36

54:36

#339 If your time spent in OB and Point Loma spans decades, not just years, you likely know all about the Coulon family, proprietors of the well-loved but now-shuttered Belgian Lion. And there’s a good chance that you also know about their granddaughters, Anne-Marie, Jacqueline, and Dominique, who own Point Loma’s The Little Lion, now entering its tenth year of service. Chef and co-owner Anne-Marie joins Happy Half Hour to talk about her family’s storied culinary history and deep roots in OB, what it was like growing up in a restaurant kitchen, and the challenges of running a small but beloved restaurant in an increasingly expensive San Diego. To follow The Little Lion click HERE . To follow Anne-Marie click HERE . To read the article click HERE Discover more at San Diego Magazine HERE…

Happy Half Hour

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Martin Short is the Current Mayor of This Food-and-Drink-Obsessed San Diego County Town 46:53

42 weeks ago46:53

46:53

Martin Short is the Current Mayor of This Food-and-Drink-Obsessed San Diego County Town by San Diego Magazine

Happy Half Hour

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Meet the Man Responsible for Light Beer's Craft Comeback 52:12

42 weeks ago52:12

52:12

This week, Troy and Jackie are joined by Doug Haster, master brewer at Mission Valley’s Puesto Cervecería. Hasker goes way back with beer in this town–he moved to San Diego in 1998 to head brewing at Gordon Biersch’s then-Mission Valley location and stayed until Biersch sold its operations to Puesto in 2019. Not ready to hang up his skates, he stuck with the Puesto folks, tweaked his brewing style from German to Mexican lagers, and carried on the building’s legacy of being home to some of San Diego’s finest suds. These days, Hasker is catching attention for the beer he brewed for the Padres, Puesto’s Clara. He tells us about this special beer and shares stories from his decades spent brewing beer in San Diego.…

Happy Half Hour

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Javier Plascencia Talks Michelin Stars and the Caesar Salad's 100th Anniversary 1:04:13

43 weeks ago1:04:13

1:04:13

We’ve got a Happy Half Hour double-header today: chef Michael Vaughn, who is coming up on his first year at the helm of La Jolla’s iconic Marine Room, and also Baja-based superstar Javier Plascencia, whose under-a-200-year-old-oak tree restaurant Animalón just got a Michelin Star. Both chat philosophy, process, and their cooking histories, and as a special bonus, Plascencia drops the details on his super special festival for the 100th anniversary of the Caesar salad.…

Happy Half Hour

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Deep-Fried Delights at the San Diego County Fair 34:10

44 weeks ago34:10

34:10

For podcasts like Happy Half Hour, events like the fair are basically our Christmas. Yeah, we love the rides, the activations, the camaraderie, the merriment. But to be totally honest, we’re here for the food. Dip us in corn batter and fry us. Dust some powdered sugar on our heads. Load us up with fatty, drippy, sloppy, sweet and salty goods. This episode, Troy and the crew hit up the San Diego County Fair, and they brought along Z90.3’s Rick Morton to yuk it up while they test the Fairtastic Food Competition finalists. We also had on Lori Sutherland, who owns fair favorite Tasti Chips, to weigh in. We came, we tasted, we judged, we crowned. Tune in to find out all the winners, as well as all the deets on this year's fair food.…

Happy Half Hour

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San Diego Mag's Chef of the Year + His Truffle Hunter 1:22:10

44 weeks ago1:22:10