Five things that are bringing me some kind of feeling at the moment. This month, they include the history of thanksgiving and recognizing San Diego is on Kumeyaay land, farmer’s markets, The Class, Spotify playlists, + Priya Parker’s book The Art of Gathering.

How to choose the best catering style for your wedding.

From coffee to cocktails, you have to check out these iconic watering holes.

A summer recipe that will dazzle your taste buds!

A perfect breakfast, mid-day snack or ice cream topping.

MIHO’s CEO, Kevin Ho, and San Diego Magazine’s Troy Johnson discuss how MIHO has had to pivot during the pandemic and how MIHO is leading the way with rapid mobile testing at events.

The Temecula Olive Oil Company’s olive orchard and farm in Aguanga is a charming space perfect to highlight the season’s bounty. Known for hosting events such as Out in the Field and the Harvest Festival, Temecula’s Olive View Ranch set the stage for a showcase of MIHO’s Wayfarer menu.

MIHO and The Wheel collaborate to design and create top-quality, handcrafted stoneware that graces tables at select weddings and events in southern California.

Leche de Tigre is a citrus based, spicy marinade used in Peruvian-style ceviche, best served with chips or tostada.