Happy Half Hour podcast

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This Is Woman's Work with Nicole Kalil

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The 3 N’s - Negotiation, Networking & No with Kathryn Valentine | 327 37:43

5 weeks yang lalu37:43

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Let’s talk about the three things women are told not to do: negotiate, network unapologetically, and say no like we mean it. Most of us have been programmed to default to yes—to the point that we feel guilty saying no, even when it’s the most obvious answer. And when we do say no? We often soften it, explain it away, and sugarcoat it so much that it barely sounds like a no at all. Kathryn Valentine—CEO of Worthmore Strategies and corporate badass helping companies retain and promote female talent—is here to flip that script. With experience advising Fortune 100s and dropping knowledge in places like HBR and Fast Company, Kathryn knows exactly how women can claim their worth, own their voice, and not feel bad about it. From salary talks to schedule shifts, from asking for more to turning down what doesn’t serve you, this episode is your reminder: your power doesn't come from being liked. It comes from knowing what matters and having the guts to go after it. Kathryn even drops her epic list of 76 things you can negotiate (yes, SEVENTY-SIX). So if you've ever softened your no or stayed silent in a meeting, this one’s for you. Connect with Kathryn: Website: www.worthmorestrategies.com 76 Things You Can Negotiate: www.76things.com Related Podcast Episodes: The Hard Truths Of Entrepreneurship with Dr. Darnyelle Jervey Harmon | 313 Toxic Productivity with Israa Nasir | 254 Be A Likeable Badass with Alison Fragale | 230 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 Learn more about your ad choices. Visit megaphone.fm/adchoices…

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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.

330 episode

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

Happy Half Hour

Happy Half Hour explicit

20 subscribers

updated 5 hari yang lalu

Beranda serial•Feed

330 episode

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

Semua episode

Happy Half Hour

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Eat With Your Hands (Rerun) 1:25:13

5 hari yang lalu1:25:13

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Happy Half Hour

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En Fuego Turns 30 & Launches Hidden Cocktail Bar 1:02:07

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#394 This week, Happy Half Hour details Del Mar’s legendary past with longtime restaurateurs John and Sara Wingate of En Fuego Cantina & Grill. Co-hosts Troy Johnson and Jackie Bryant retrace the beach town’s transformation from Victorian bathhouses and racehorse legends to its current food scene, anchored by icons like En Fuego, which is now celebrating 30 years in business. The Wingates reveal how the once-humble house-turned-restaurant became a locals’ clubhouse and a celebrity magnet. They also introduce La Tienda, their intimate new cocktail bar tucked upstairs, featuring 200+ tequilas and mezcal barrels they personally selected in Mexico. To follow En Fuego click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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“Yes, Chef!” Winner Emily Brubaker Talks Cooking for Martha Stewart 1:01:10

19 hari yang lalu1:01:10

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#393 This week on Happy Half Hour , co-hosts Troy and Jackie sit down with Emily Brubaker, executive chef of Omni La Costa Resort & Spa, to talk about her recent win on the premiere season of Yes, Chef! , a national cooking competition judged by Martha Stewart and Spanish-American chef and restaurateur José Andrés. Brubaker shares what it was like to step away from her kitchen and her family for six weeks to compete, and how she approached the challenge of cooking food that’s technically sharp but still grounded. In this episode, she discusses the moment Martha remembered her from a past Chopped season, working alongside her husband in the finale, and how she’s bringing pieces of the show’s mentorship and menu ideas into her work at the resort. To follow Chef Emily Brubaker click HERE . To follow Omni La Costa click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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The Bebemos Golden Hour: Chased by Imaginary Jaguars in Mezcal Jungles, a Waverly Story 1:06:59

26 hari yang lalu1:06:59

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#392 On this episode of Happy Half Hour, Troy Johnson and Jackie Bryant take the show to Waverly in Cardiff for a tequila-soaked taste test with San Diego-based brand Bebemos. The mission continues to find the ultimate dish to pair with their joven-style tequila. Along the way, they’re joined by Camino Riviera and Waverly bar manager Stephen O’Halloran and SDCM executive chef Brian Redzikowski to explore the nuances of agave, mezcal, and the power of local sourcing. Tune in to find the surprising not-super-summery dish that won this round of the pairing tour. To follow Bebemos click HERE . To follow Waverly click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Jason Mraz Is Now a Part-Time Barista (and Co-Owner) for Jitters Coffee Pub 1:37:32

5 weeks yang lalu1:37:32

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#391 This week on Happy Half Hour , Troy Johnson and Jackie Bryant sit down with Jason Mraz and Vallie Gilley to talk about the new life of Jitters Coffee Pub, the first coffee shop to open in Oceanside back in the ’90s. After 24 years, Vallie and her husband were ready to let it go until Mraz, a longtime regular, stepped in as a partner. What followed is a full-circle revamp complete with vegan comfort food from chef Felix Alcaide, a tiny new stage for original music, and a gold-plated bathroom. Yes, that's right. Tune in to hear all the gilded details. To follow Jitters Coffee Pub click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Veranda Debuts at Hotel Del After $550M Glow-Up 51:56

6 weeks yang lalu51:56

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#390 This week's HHH is posted at Veranda, the breezy new restaurant inside the freshly renovated $550 million Hotel Del Coronado, and features a feast of scallop risotto, charred artichokes, and massive secret-menu tomahawks. Executive Chef Brian Archibald joined Troy and Jackie to talk about rebirthing one of America’s most iconic resorts (and why he left Florida for San Diego). Also at the table is Michael Feuerstein of Nature’s Produce, whose family has sourced local fruits and vegetables for generations. We also chat the news: Barrio Logan's new Café Madeline, Wildwood Flour’s East County comeback, and a food-nerd deep dive into the San Diego Zoo’s fine dining scene. To follow Veranda at the Hotel Del click here . Discover more at San Diego Magazine…

Happy Half Hour

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Inside the Brand New Nobu Del Coronado and the Cult Dishes That Still Hit 45:11

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#389 Happy Half Hour heads to the oceanfront deck at Nobu Del Coronado, one of the newest openings as part of the Hotel Del’s recently completed $550 million renovation. Chefs CJ and Victor walk us through dishes like yellowtail crudo with jalapeño, crispy rice with spicy tuna, three-day miso cod, and real wasabi grated on sharkskin, as well as the philosophical underpinnings that make Nobu, well, Nobu. To follow Nobu at the Hotel Del click here . Discover more at San Diego Magazine…

Happy Half Hour

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This Couple Is Fixing Your Taco Problem 51:03

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#388 On this episode of Happy Half Hour , Troy Johnson sits down with Ron and Isabel Oliver, the duo behind Somos Maíz. Isabel grew up in Michoacán learning how to make masa the traditional way. Ron spent 20 years as chef de cuisine at the Marine Room. Now they’re sourcing heirloom corn from farmers in Mexico and turning it into fresh masa that’s showing up on plates at Valle, Tohono, and beyond. They chat about how most tortilla makers get it wrong, why blue corn usually isn’t blue corn, and what makes real masa so hard to get right. To follow Somos Maiz click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Country Fair Cinnamon Rolls Wins 2025 Fairtastic Food Competition 36:43

9 weeks yang lalu36:43

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#387 Happy Half Hour goes full fried as Troy and Jackie broadcast from the San Diego County Fair, tasting their way through 18 brain-and-taste bud-bending entries in the 2025 Fairtastic Food Competition. Spam wonton tacos. Cajun honey dogs. Furikake fries with runny eggs and edible flowers. But one stood above them all: a tres leches cinnamon roll from Country Fair Cinnamon Rolls, dreamed up by a third-generation baker, Willie Mattis whose family nailed the recipe in one take. The frosting didn’t just sit on top—it soaked through the roll, prompting creation of a new verb: sauceting. Troy and Jackie sit down with the fair's marketing director, Jennifer Hellman, to chat about her 25 years at the helm, and Mattis to talk tie-dye, road dogs, and how a $1 family recipe became the fair’s reigning icon. To follow the San Diego County Fair click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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The Best Dollar Oyster Deal In Town 47:13

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#386 This week’s Happy Half Hour comes to you straight from the bar at Fort Oak, where we posted up with Jess Stewart, Trust Restaurant Group’s beverage director and the mind behind some of San Diego’s most quietly brilliant cocktails. She breaks down her kitchen-driven approach to drink-making (yes, there’s salt in that watermelon margarita), why bartenders hate mojitos, and how she turned “Oyster Mondays with Friends” into a must-hit Mission Hills hang. Joining us are Preston Caffrey and Patrick Tracy of Bebemos Tequila, the new San Diego-based brand bringing a dreamy, vintage California aesthetic to modern sipping. Together, they show how good design, local collaboration, and a damn fine bottle can elevate the way we drink. To follow Bebemos click HERE . To follow Fort Oak click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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Meet the Cheese Shop that Accidentally Became a Sandwich Shop 58:07

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#385 This week on Happy Half Hour , hosts Troy Johnson and Jackie Bryant welcome Mike and Jenny Eastwood of Smallgoods American Cheeses & Provisions—a La Jolla gem born out of NYC’s Murray’s Cheese and years in San Diego’s farmers market trenches. The couple shares how a career in commercial production, a cheese cave internship, and a well-timed move from Byron Bay to San Diego turned into a sandwich-slinging, American cheese–championing neighborhood mainstay that happens to be in the same building where Mike worked 30 years ago at Spike & Mike's Festival of Animation. They talk COVID pivots, the cult of their curated cheese case, and why they believe the future of food lies in supporting small domestic producers. To follow Smallgoods click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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This BBQ Sauce Made Troy Johnson Break His No-Sauce Rule 1:17:20

12 weeks yang lalu1:17:20

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#384 This week’s Happy Half Hour is equal parts hot sauce origin story and full-blown love fest for San Diego’s indie food scene. Troy Johnson confesses he’s a BBQ purist—until one burger from Rosemary’s shatters his sauce snobbery with a tangy, tamarind-laced revelation. Enter Larz Watts, the founder of Oak Steak BBQ, who built his now-beloved sauce business during the pandemic with nothing but backyard smokers, a Co-Packer crash course, and a spider his son named “Oak Steak.” From humble PB roots (yes, Lars once lived on a boat) to hot chicken collabs at Shore Club, mustard deals at Smallgoods, and a mic-drop spicy version that won first place at the International Flavor Awards, this episode is a spicy, heartfelt romp through flavor, family, and full-circle San Diego hustle. To follow Oak Steak BBQ click HERE. Discover more at San Diego Magazine…

Happy Half Hour

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Inside Carlsbad’s Little Victory Wine Bar: Natty Wine, Local Bites, Zero Pretension 1:09:52

13 weeks yang lalu1:09:52

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#383 In this week’s episode of Happy Half Hour , Troy Johnson and Jackie Bryant raise a glass to Carlsbad’s buzziest new opening: Little Victory Wine Bar. Co-owners Jeremy Simpson, a natty wine obsessive with a pedigree from LA’s Bestia, and Elliott Townsend, a hyper-local chef known for the pop-up Long Story Short, join the show to talk fermentation, formation, and forging a dream. The duo—half of a husband-and-wife Voltron of culinary minds—built a spot where natural wine and soulful, seasonal cooking meet with zero pretension. Natural wine gets demystified, tinned fish gets love, and the team shares what it really takes to build a restaurant rooted in connection. To follow Little Victory Wine Bar click HERE . Discover more at San Diego Magazine…

Happy Half Hour

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

14 weeks yang lalu1:16:26

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#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

15 weeks yang lalu44:29

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#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

16 weeks yang lalu1:06:23

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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

17 weeks yang lalu49:06

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#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

18 weeks yang lalu1:01:16

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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

19 weeks yang lalu1:22:49

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#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

20 weeks yang lalu42:44

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#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

21 weeks yang lalu1:14:04

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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

22 weeks yang lalu1:23:30

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#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

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#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

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#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

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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

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#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

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#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

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#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

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#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

30 weeks yang lalu1:01:39

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#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

31 weeks yang lalu40:12

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#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

32 weeks yang lalu1:06:46

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#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

33 weeks yang lalu55:36

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

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

34 weeks yang lalu1:00:49

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

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

35 weeks yang lalu1:05:02

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

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

36 weeks yang lalu1:04:15

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

1
How Monarch Del Mar Became a North County Icon 59:53

37 weeks yang lalu59:53

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

1
Why Thompson Heritage Ranch is Changing San Diego’s Menus 49:30

38 weeks yang lalu49:30

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

1
Rumorosa and Sheraton San Diego Executive Chef Marcos Seville Preps Us For Thanksgiving 58:26

39 weeks yang lalu58:26

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

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

40 weeks yang lalu1:14:20

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

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

41 weeks yang lalu1:15:00

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

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

42 weeks yang lalu1:08:32

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

1
Behind the Tap Truck: Corbin O'Reilly on Beards, Brews, and Building a Mobile Bar and BBQ Empire 58:54

43 weeks yang lalu58:54

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

1
How Dang Brother Pizza Turns Fire Trucks into Pizza Hotspots 55:04

44 weeks yang lalu55:04

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

1
Travis Swikard: On French cuisine, returning to his hometown, and opening Callie 45:08

45 weeks yang lalu45:08

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…

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