Luke Girling's guest appearances

Luke Girling

San Diego Magazine's Happy Half Hour

Food for Thought with Keith Langhorn

Tommy Gomes

Trish Watlington

Denise Clarke

Altipiano Vineyard

Avonte Hartsfield

Troy Johnson

Eric Greenspan

Richard Blais

Michael Mina

Claudette Zepeda-Wilkins

Jeff Fenster

Steve Brown

Phillip Esteban

Matt Gordon

Lee Chase

OwlTail

After years of traveling up and down the west coast (Oceanside, CA to Port Angeles, WA and back) on surfing and skateboarding adventures since 2004 and visiting farms along the way, Luke Girling got the bug to learn about organic farming. Eventually Luke had the opportunity to attend UC Santa Cruz’s Center for Agroecology and Sustainable Food Systems. After he graduated, he had a vision to come back to his hometown in Oceanside and create a farm. Cyclops Farms was born in Oceanside California in 2014 by The Girlings (Luke, Frances, Josie and Falcon). They operated in Oceanside until 2020 and after the Girling’s were able to purchase their own farm land in Fallbrook, and the farm was transferred there. They specialize in growing lots of cut flowers, strawberries and mixed vegetables. They are a family run 4 acre operation. Facebook: www.facebook.com/1381421648840678/ Website: www.cyclopsfarms.com/ Instagram: https://instagram.com/cyclopsfarms?igshid=n3jbqd2r26av        We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org   We hope that you enjoy this podcast. Please like &amp; follow us if you do.  Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com

After years of traveling up and down the west coast (Oceanside, CA to Port Angeles, WA and back) on surfing and skateboarding adventures since 2004 and visiting farms along the way, Luke Girling got the bug to learn about organic farming. Eventually Luke had the opportunity to attend UC Santa Cruz’s Center for Agroecology and Sustainable Food Systems. After he graduated, he had a vision to come back to his hometown in Oceanside and create a farm. Cyclops Farms was born in Oceanside California in 2014 by The Girlings (Luke, Frances, Josie and Falcon). They operated in Oceanside until 2020 and after the Girling’s were able to purchase their own farm land in Fallbrook, and the farm was transferred there. They specialize in growing lots of cut flowers, strawberries and mixed vegetables. They are a family run 4 acre operation. Facebook: <a href="https://www.facebook.com/1381421648840678/" rel="nofollow" target="_blank">www.facebook.com/1381421648840678/</a> Website: <a href="http://www.cyclopsfarms.com/" rel="nofollow" target="_blank">www.cyclopsfarms.com/</a> Instagram: <a href="https://instagram.com/cyclopsfarms?igshid=n3jbqd2r26av" rel="nofollow" target="_blank">https://instagram.com/cyclopsfarms?igshid=n3jbqd2r26av</a> We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at <a href="https://www.kitchensforgood.org" rel="nofollow" target="_blank">https://www.kitchensforgood.org</a>  We hope that you enjoy this podcast. Please like &amp; follow us if you do.  Produced at Studio C Creative Sound Recorders in San Diego CA <a href="http://www.studio-c.com" rel="nofollow" target="_blank">http://www.studio-c.com</a>

Growing Hope, Health, and Community from Fallbrook Soil- Luke Girling at Cyclops Farms

Daniel Boulud

For today’s episode, Erin, Troy, and David are kicking things off with some beer—a saison San Diego Magazine created in collaboration with The Bell Marker. Our producer and in-office beer expert David shares the details on how we picked the style, the fruit he himself peeled, and where you can drink find it around town.In Hot Plates, we’re discussing the Daniel Boulud protégé who’s going to launch his own restaurant in San Diego next year, a new Carlsbad bistro, and Farm to Fork Week’s return.            Our guest is Luke Girling of Cyclops Farms, the Certified Organic Farm in Oceanside’s Fire Mountain where Girling grows anywhere from 30 to 45 different varieties of fruits and vegetables on his 2.5-acre plot. He gives us the origin story of Cyclops, how a health scare led to partnerships with Oceanside’s top chefs, and why he throws a dinner party on his farm (almost) every month.Today’s hot topic is about a new residential and commercial development that may come to Oceanside and what it means for locals like Girling.We end with Two People/$50, including Officine Buona Forchetta, The Balboa, Local Tap House, and Wrench &amp; Rodent.And did you hear? San Diego Magazine has launched its Insiders club, offering exclusive discounts at editor-picked restaurants, bars, spas, and more for just $10 per month. That’s right—it’ll cost you less than happy hour.

For today’s episode, Erin, Troy, and David are kicking things off with some beer—a saison San Diego Magazine created in collaboration with The Bell Marker. Our producer and in-office beer expert David shares the details on how we picked the style, the fruit he himself peeled, and where you can drink find it around town. In Hot Plates, we’re discussing the Daniel Boulud protégé who’s going to launch his own restaurant in San Diego next year, a new Carlsbad bistro, and Farm to Fork Week’s return. Our guest is Luke Girling of Cyclops Farms, the Certified Organic Farm in Oceanside’s Fire Mountain where Girling grows anywhere from 30 to 45 different varieties of fruits and vegetables on his 2.5-acre plot. He gives us the origin story of Cyclops, how a health scare led to partnerships with Oceanside’s top chefs, and why he throws a dinner party on his farm (almost) every month. Today’s hot topic is about a new residential and commercial development that may come to Oceanside and what it means for locals like Girling. We end with Two People/$50, including Officine Buona Forchetta, The Balboa, Local Tap House, and Wrench &amp; Rodent. And did you hear? San Diego Magazine has launched its Insiders club, offering exclusive discounts at editor-picked restaurants, bars, spas, and more for just $10 per month. That’s right—it’ll cost you less than happy hour.

A Daniel Boulud protégé has plans for San Diego, and Cyclops Farms’ Luke Girling drops in