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Pastaria Vivi was founded by chefs Brandon Jennings and William Treff, whose combined decades of experience span Michelin-recognized dining rooms, award-winning seafood spots, and some of San Diego’s most respected restaurants. Jennings and Treff, alongside Chef Harrison Axelrod who most recently served as Executive Chef of Rancho Santa Fe institution Mille Fleurs, bring complementary perspectives shaped by fine-dining kitchens and hands-on pasta experience, blending Northern Italian tradition with California’s wealth of seasonal ingredients. Hours: Monday - Friday: 10 a.m. - 7 p.m. Saturday & Sunday: Noon - 5 p.m. Pastaria Vivi will be open daily with a flexible retail format that allows guests to pick up ready-to-cook meals, shop a curated selection of quality antipasti and pantry staples, and “try-before-you-buy” taste from a select à la carte menu, ensuring fresh pasta can be an everyday staple for the North County community. At the core of the concept is the fresh pasta and sauce counter, offering mix-and-match pasta and sauce combinations designed to bridge the gap between a quick meal and elevated home cooking. A rotating lineup of handmade shapes are crafted each morning—including tagliatelle, pappardelle, ravioli, and tortellini—paired with slow-simmered sauces like Bolognese, pomodoro, roasted garlic Alfredo, and seasonally-inspired specials. An abbreviated selection of pastas will be available for dine-in, including pappardelle Bolognese, heirloom tomato bucatini, and Pastaria Vivi’s signature green striped farfalle served with basil pesto.Handmade focaccia, seasonal antipasti, and classic desserts like fresh cannoli will also be available for purchase at the pasta counter. Guests can expect to see the following pasta and sauce combinations on the menu board, which was designed by local artist Katie Bush, available upon opening: ● Farfalle - basil pesto, pine nut, parmigiano ● Pappardelle - beef + pork Bolognese, pecorino ● Ravioli - spinach + ricotta, garlic, oregano ● Tortellini - mortadella + prosciutto, brodo ● Bucatini - heirloom marinara, basil, olive oil Additionally, guests can expect the following antipasti selections: ● Fresh baked focaccia - rosemary, maldon salt ● Handmade burrata - stracciatella, Galantino olive oil ● Prosciutto di Parma - aged 24 months ● Nonna’s Meatball - pomodoro, parmigiano To round out their counter experience, dessert options include: ● Ricotta cannoli - pistachio or chocolate ● Tiramisu

Crafted by head ice cream maker and co-founder Tyler Malek, The Thanksgiving Series takes customers through a five-course Thanksgiving feast, reimagining the holiday’s most beloved flavors as uniquely craveable ice creams. The series will be available in scoop shops across the country, via nationwide shipping, and on affiliate via ShareASale starting Saturday November 1 through Thursday November 27 (Thanksgiving Day). Flavors in The Thanksgiving Series include: Parker House Rolls w/ Salted Buttercream – Flaky, buttered rolls are finished with a sprinkle of sea salt, then folded into a sweet-and-salty butter ice cream Turkey Stuffing and Cranberry Sauce – Herbed, brioche bread pudding with turkey sausage are stirred into a salt-and-pepper ice cream and streaked with tart cranberry jam Maple Koginut Squash with Pomegranate – Maple sage ice cream infused with roasted Koginut squash from acclaimed chef Dan Barber’s seed-to-table company Row 7, rippled with pomegranate jelly and finished with a buttery cracker-hazelnut crumble Pumpkin Pie Tiramisu – Melding the two iconic desserts, pumpkin pie coffee ice cream is ribboned with tiramisu cake swirl and finished with chocolate stracciatella Cranberry Orange Sorbet (v) – A juicy sorbet ‘sauce’ made with orange zest and fresh Pacific Northwest cranberries from Oregon’s Stahlbush Farms San Diego Locations include: Little Italy, UTC, Del Mar One Paseo, One Paseo Salt & Straw Ice Cream on Facebook / Instagram

Practice reading with some great listeners! Children of all ages are invited to join us at libraries across San Diego County to read aloud to Animal Ambassadors from San Diego Humane Society. Saturday, Mar. 7, 11 a.m.-12 p.m. San Ysidro Library 4235 Beyer Blvd., San Diego Saturday, Mar. 7, 11 a.m.-12 p.m. Vista Library 700 Eucalyptus Ave., Vista Saturday, Mar. 14, 10-11 a.m. Logan Heights Library 567 S 28th St., San Diego Saturday, Mar. 21, 11 a.m.-12 p.m. Pacific Highlands Ranch Library 12911 Pacific Place, San Diego Saturday, Mar. 21, 11 a.m.-12 p.m. Allied Gardens / Benjamin Library 5188 Zion Ave., San Diego Saturday, Mar. 28, 10-11 a.m. Logan Heights Library 567 S 28th St., San Diego Saturday, Mar. 28, 11 a.m.-12 p.m. North Clairemont Library 4616 Clairemont Drive, San Diego San Diego Humane Society on Facebook / Instagram / TikTok

Learn how to make the perfect loaf of sourdough bread! Includes your own sourdough starter and take-home loaf of sourdough bread! You will learn all about sourdough, and how to make your first loaf of sourdough bread with organic flour and local sourdough starter. Nothing tastes quite like fresh-baked, naturally leavened bread! LEARN: We’ll explain fermentation and have a brief discussion about the benefits of making and eating fermenting foods DEMO: We’ll show you how easy it is to start making naturally-leavened bread yourself at home! TASTE: We’ll have a variety of sourdough bread flavors and will bake bread fresh during the workshop DO IT YOURSELF: Roll up your sleeves and make your very own dough (to be baked the next day!) Class duration is 3 hours; Note: You will also need to turn your dough for about 2 hours after class to prepare it for baking! Fermenters Club on Facebook / Instagram

Voting officials worry that the Department of Homeland Security will not be a partner helping to secure elections, but rather a threat seeking to undermine results that President Trump dislikes.

Celebrate Mom with an elegant oceanfront brunch designed for gathering, savoring, and celebrating the season. Enjoy chef-crafted brunch favorites, including Short Rib Benedict, a chef-attended omelet station with farm eggs and seasonal fillings, and warm Vanilla Brioche Bread Pudding with berry compote. A vibrant coastal ceviche display features fresh preparations of white fish, shrimp, scallop, and octopus, while the carving station offers cedar-plank roasted salmon, Brandt beef New York strip with bordelaise, and herb-roasted pork porchetta with cherry chutney. Seasonal salads, spring leek soup, roasted breakfast potatoes, and a colorful California crudité display round out this bright, garden-inspired spread. In honor of Mother’s Day, Pastry Chef Jacqueline presents a Tea Party–inspired dessert salon, featuring delicate house-baked scones with jam, lemon curd, and clotted cream, elegant macarons, madeleines, and petits pastries. Signature highlights include Opera Cake, raspberry rose entremets, jasmine apricot cream puffs, yuzu strawberry macarons, strawberry shortcake glasses, chamomile brûlée, and chocolate-dipped strawberries with rose. A whimsical and fitting finish to a beautiful celebration for Mom. Visit: https://www.piperoceanside.com/ Piper on Facebook / Instagram

The reliably Republican state has its first blue-leaning seat and Utah Democrats are excited for the pickup opportunity. First, they just have to make it through the competitive primary.

La versión final del Proyecto de Ley del Senado 79 ofreció a los gobiernos locales un amplio margen de maniobra en cuanto al dónde, cuándo y cómo se aplicará la ley. Las ciudades de California están empezando a adaptarse.

Día de Muertos (Day of the Dead) is a time to honor and remember those we have lost, and welcome them back to visit the land of the living. San Diego will hold several events and festivities to commemorate the tradition, and KPBS found a list of places you can attend and enjoy.

President Donald Trump marked his 80th birthday on Sunday by hailing an initial agreement to end the war in Iran and staging a cage-fighting show on the White House's storied South Lawn.