What's for Lunch?

Want to eat in a relaxing setting that makes you feel like you are on vacation — with reggae playing, inspirational quotes on the walls, and the beach only a 15-minute drive? Head to Veg-N-Out in San Diego’s North Park, with indoor/outdoor seating  and friendly staff.

They are known for their hearty veggie burgers that come with green salads or freshly made potato wedges, but the menu is not limited to burgers. The recipes are homemade and all the paper goods are compostable and biodegradable. Extra touches are evident, like the mint and sliced cucumbers always on display so customers can mix up their own refreshing glass of water.

Veg It Up!

This spot was dreamed up by Rachael Fogg, who grew up hanging out at her mother’s veggie restaurant in Cardiff and was raised a vegetarian (though she is now pescatarian). Feeling limited by veggie dining options in San Diego, she solved this problem by opening her own restaurant in 2005. Her mission with Veg-N-Out was to make the vegetarian world easier for meat eaters. The Western Burger, for example, has veggie versions of bacon and cheese added, offering some comfort foods, especially for kids. With 75% of her customers being meat-eaters, she truly does serve as a bridge from meat to vegetarian foods.

The business is growing, though it has not been an easy journey for this single mother of two who worked part time elsewhere in the first four years of establishing Veg-N-Out. But her drive remains. In the future Rachael hopes to bring the restaurant to a different level, serving breakfast, doing more catering and events, selling products, and maybe opening a restaurant in San Diego’s North County.

This is definitely a place to veg out at, and for those watching their pennies, don’t miss the happy hours on the first and third Wednesdays at 4 and 7 pm – look for a special menu and a reggae DJ. Visit Veg-N-Out on Facebook.

SuperFood Drive Staff

San Diego has many people working to make a difference, and one that shines with her efforts at promoting health and veggie food while solving the hunger problem is Ruthi Bozman-Moss Solari, a Certified Nutritionist through the Natural Healing Institute of Naturopathy.

According to the latest study by Feeding America, one in eight Americans are dependent upon food banks. Solari started a nonprofit called SuperFood Drive in June 2009 when she saw the opportunity to provide nutritious foods to an enormous target population.

“There is a huge population that has no choice — people eat what is provided to them each week in a bag from the food bank or food pantry…and by making small changes (brown rice instead of white, black beans instead of refried with lard, etc.), there is the possibility to make a huge impact on the health of many,” said Solari.

While SuperFood Drive primarily promotes veggie food — whole foods in non-perishable form like whole grains, beans, legumes, nuts and seeds, dried fruit, canned fruits and veggies (in their own juice or water, with no syrup), and low sodium soups — they do use a few animal products like canned, water-packed tuna and wild salmon. Solari has been vegetarian for 12 years except  for occasional seafood; that makes her a pescatarian.

SuperFood Drive is gearing up to launch their “SuperKids for SuperFoods” campaign to bring healthier, kid-friendly snack items to students nationwide. In addition, they are encouraging individuals to host their own SuperFood Drives this spring and summer. There is always a big push for food drives during the holiday season; however, there is a dry spell with people going hungry during the rest of the year.  Solari encourages people to visit the website to learn more about how to help.