Food at the Gathering
Local food has always been central to the Annual Gathering and this year is no different. We’re highlighting small, local food businesses and vendors from across San Diego County—especially from the community of Southeastern San Diego that surrounds this year’s venue.
9—10am | Registration & Light Breakfast (hosted/no cost)
The Delicate Squash — Breakfast, Vegan & Gluten-free Options
@thedelicatesquash | Order online | Their Story
“The Delicate Squash is a culmination of my passion to connect over locally grown food and my own healing journey.” Shannon English, founder of The Delicate Squash, is a poet, home cook (with an affinity for squash), and loves to explore movement in the outdoors. Her favorite ways to connect with others are through good food, making, and things that grow.
The Mental Bar — Coffee & Tea
@thementalbar | Website | Their Story
6325 Imperial Ave Suite 103, San Diego, CA 92114
When opening The Mental Bar, Tommy and Daneyel’s vision was to bring people together to connect with family, friends, and community. Their background in yoga and meditation, along with their knowledge and passion for sharing great coffee, shows up clearly in their therapeutic and restorative menu.
Remember to bring a reusable cup for your drink!
12—2pm | Community Picnic (BYOP and purchase from local vendors)
This year, we ask attendees to bring your own picnic, and purchase from local food vendors who will be onsite.
Baraka & Bilal
In 2013, the women entrepreneurs of United Women of East Africa started forming groups to uplift their community’s economic and social growth in San Diego County. One was Baraka and Bilal, a catering service that offers unique, hand-crafted, delicious East African cuisine. Enjoy their famous sambusas!
Empanadas Argentinas
@empanadas.argentina | Facebook
Monica has been serving San Diegans delicious, authentic empanadas from Argentina for years! Empanadas Argentinas offers a variety of flavors: beef, chicken, spinach, ricotta, ham, and cheese. Find them at lunch at the Gathering, at farmers markets, and by ordering from Monica directly.
Sabor Piri Piri Kitchen
@saborpiripiri | Website | Their Story
Candido came to San Diego to pursue music, but quickly got into food, catering events with his own take on traditional Mozambican cuisine and other southeast African dishes. Try Sabor Piri Piri Kitchen’s delicious menu on their weekly farmer’s market circuit, or at their new brick and mortar location in National City!
Tamales Oaxaquenos
Fernando is continuing a family business. Over the years, he has developed a passion for making tamales in his family’s traditional way—using basic ingredients like corn dough or masa, broth, salt, and vegetable oil that make the base for a perfect tamale—as well as tamales wrapped in banana leaf.
Additional Lunch Vendors/Samples (hosted/no cost)
Sibee in the Kitchen — plant based, juice samples
@sibeeinthekitchen | @sibeeinthegarden
Charles Beard has a lived experience of recovery from sickness to health using plant-based foods as medicine. As such, he passionately promotes learning to live a healthy life through the analogy of soil preparation, planting, nurturing, harvesting, and preparing foods directly from the Earth. Charles mentors youth through the teachings of the garden and prepares the most delicious meals for community — enjoy his fresh juice samples!
Morse High School Culinary Arts Program
The students of Morse High School’s Culinary Arts Program are not only learning about food and cooking, but also valuable life skills that will serve them well in any career path they happen to pursue. We’re thrilled to experience another element of Morse’s community-centered curriculum!
More to come!
We are confirming additional food vendors from the Southeastern San Diego community and beyond. Stay tuned for more!