Built on the idea that food is medicine, North Park's Casa de Luz, an entirely vegan, plant-based, macrobiotic communal eatery and nonprofit cooking school, is now open and aiming to keep the community healthy.
Guests can choose to dine on their own, or experience communal dining, where people are served a predetermined whole food, plant-based menu of fresh fare. At the upstairs cooking school, guests are educated on proper nourishment for optimum health and taught how to recreate dishes at home. The constant exploration for health is Casa's guiding principle.
"We built Casa de Luz so the community can be healthy," said Eduardo "Wayo" Longoria, owner of the locale, whose dad by the same name opened the original Austin location 25 years ago.
Wayo Longoria was diagnosed with multiple sclerosis 10 years ago but has been able to maintain his health, functioning at a high level with few flare-ups. He attributes his success to his diet, which adheres to strict guidelines for precise portions of vegetables, legumes and whole grains.
UCSD's Center for Integrative Medicine has partnered with Casa de Luz, which will host classes for the school's Natural Healing & Cooking Program. The university's first eight-class series, launched by cancer expert Dr. Gordon Saxe, who has studied the effects of macrobiotics on cancer patients, begins June 3.
The concept of the restaurant, which serves breakfast, lunch and dinner is unique: Guests choose one item from a selection of salads, followed by one of two freshly made soups, and then have the option to dine on the main course ó a balanced dish comprised of whole grains, legumes, vegetables and herbs. The menu changes each meal, highlighted by whole, unprocessed foods, rather than mock meats typically found on vegan menus.
For information, visit casadeluz.org.
The resort's recycling program was developed in cooperation with Waste Management as well as Urban Corps, a local nonprofit providing opportunities in the fields of conservation, recycling and community service for young adults.
Each week, the Grand Del Mar produces 7,000 pounds of compost ó using up to four tons of leftover food scraps. At The Greenery composting facility, located at the Miramar Landfill, the scraps are processed into a compost used to improve soil texture and increase water-holding capacity.
Company executives will host a "Becoming a Baskin-Robbins Franchisee" seminar on Wednesday, from 7 to 9 p.m. at Buca di Beppo (10749 Westview Parkway, 92126).
Register with Scott Mellon at firstname.lastname@example.org.
The free celebration includes an eclectic collection of national, regional and local bands, everything from Latin jazz to Irish rock, rockabilly to flamenco and reggae to acoustic. Many of the participating locations are 21 and up only, though several locations will offer entertainment and attractions for all.
For a list of participating venues and more information, visit gaslamp.org.
Francois Thonnard was named the first recipient of Visit Oceanside's $1,000 student scholarship, which is funded by the Tourism Marketing District for Oceanside. Thonnard, a student of MiraCosta College's hospitality department, was recognized for his academic achievements and his volunteer service at the California Welcome Center in Oceanside.
Michele Bragalone, director of sales of Western Pacific Region for Wyndham Oceanside Pier Resort, was honored with the Hospitality Partner of the Year Award; Capt. Tom Aguigui of the Oceanside Police Department was given the Tourism Partner of the Year Award for his work in building a stronger partnership between the Oceanside Police Department and the visitor industry. Additionally, Pamela Andrus received Volunteer of the Year Award for her many hours of service to the California Welcome Center Oceanside.