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We hope you enjoyed our 3-part video series on local, organic, and sustainable food in San Diego! Now for something a little different: a cooking segment that shows you how to make one of my favorite dishes, classic Ligurian pesto.

Organic food is what we are meant to be eating. It contains no additives, preservatives, fertilizers, or pesticides—widely associated with various types of cancer. It is not genetically modified—widely believed to cause organ damage and other serious health problems. It has not been sterilized with radiation or ammonia, like most fast food meat. Organic farms are required to constantly test both their products for nutrients as well as their irrigation water (non-organic farms use “sewer water” that can contain biosolids like heavy metals, lawn pesticides, gas, detergents). Convinced yet?

In the second installment of our three-part video series exploring local, organic, and sustainable food in San Diego, we pay a visit to fishmonger and local personality Tommy Gomes at Catalina Offshore Products. Click here to watch the video.

In the first installment of our three-part video series exploring the challenges of serving local, organic, and sustainable food in San Diego restaurants, we sit down with Jay Porter at his two North Park eateries, The Linkery and El Take It Easy. Click here to watch the video.