Dining

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A South American drink has come to Pacific Beach, creating a quiet revolution of “medicinal” tea drinkers.
We do have some powerful self-protective weapons at our disposal — food selection and handling being the most effective. Ancient cultures relied on that for their health; even before old Hippocrates advised using food as medicine. So, while you arm yourself with tools provided by personal trainers, meditation gurus and other healers, I’ll provide the edible components of your healthy lifestyle to keep you vibrant for years to come.
Put sushi on the menu and Nak Joon Kim behind the bar and you have Haru Sushi, La Jolla’s “neighborhood” sushi bar since fall 2018. “I don’t want a big restaurant,” he said. “I prefer a smaller, quiet one (it seats 60) where we’re part of the neighborhood and our customers are our friends.” Kim believes that good food makes you comfortable and 90 percent of Haru’s patrons are locals: “They come in and enjoy the environment, the experience and the food.” They must. Kim claims that 50 percent of first-time customers come back. One customer told Kim he enjoyed Haru because he “didn’t like to feel like a mackerel in a can.”
At the supermarket produce aisle, I befriended a shopper choosing assorted leafy greens and venting about how she must pay the piper for an indulgent holiday food orgy. She grumbled about the light, airiness of salads, and how “rabbit food” was hardly a satisfying meal. Looking outside the bowl, you can easily find an exciting bounty of roots, fruits, seeds, grains, gourds, greens, succulent seafood and other lean proteins to beef up an otherwise anemic salad, giving it a nutritional and gratifying oomph.
Got biscuits and gravy on your mind? What about fried chicken and waffles? You’ll find them all at Old Townhouse Restaurant in Ocean Beach/San Diego, open for breakfast and lunch every day, where the menu is packed with homestyle favorites served in a cozy, family-friendly setting.
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With Thanksgiving approaching at gigabit speed, we’re all gearing up for the big day with a main course of stress, and side dishes of angst and doubts about menu choices, modes of preparation, presentation (and dinner guests). To help make this feast a delightfully memorable one, I’ll now take your questions and offer cooking tips.
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