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The Farm is excited to announce their fourth film screening of the series – “The Biggest Little Farm,” which tells the story of the triumphs and struggles of a couple who dedicated themselves to creating a sustainable farm. The documentary takes you along for the journey as the Chester family aims to develop a farm with a purpose. Doors will open at 6:00 p.m. with live music, mingling and a chance to speak with local organizations and individuals from the community. The film screening will begin at 7:30 p.m. All people are welcome. Guests are encouraged to bring their own picnic blankets, lawn chairs, food and drinks to enjoy an evening on the Farm. Follow on Instagram!

Come on over to The Dog Society for all kinds of fun for you and your pup! Guests are greeted with a drink ticket, and a meal from The Mexican Cafe as well as a Tails & Tacos goodie bag and a chance to win the raffle basket! Have a blast playing shuffle board, corn hole, mini golf and more while your pup makes some new friends in the beer garden! Buy a ticket and support two amazing animal friendly charities, Shelter to Soldier and Labs and More. Check out the flyer posted for more details and ticket information! Don't miss out on this opportunity for family fun! We look forward to seeing you there. Follow on social media! The Dog Society: Facebook + Instagram Tails and Tacos: Facebook + Instagram

Join us for a writing practice that is generative, relaxing, and leads to larger word counts. If you join us, you will become a member of a supportive community of writers working on various writing projects. We will meet once a week, open each session with a check-in to set our intentions, a brief meditation, a five-minute free-write, and then write for 90 minutes. During the week, group members share publishing information, editor contacts, and Rebecca will help with pitching publications. You will be emailed the Zoom link 24 hours before the start of class. If you sign up less than 24 hours before the start of the class, please email Kristen at programs@sandiegowriters.org for your link.

A pilot program that provides no-strings-attached income to 150 families countywide launched Tuesday and will run for two years. It is among dozens of guaranteed income programs that have sprung up nationwide in recent years. Meanwhile, San Diego law enforcement is facing criticism over a shooting at a Little Italy condo. Also, a local group opens a place where seniors can learn technology skills.

Come on by to The Dog Society to support your favorite team while having a burger and beer, and playing some corn hole! Watch the SDSU Aztecs play the Idaho State Bengals with the whole family! Watch the Puppy Bowl where two pups compete to win the football! Head over to our Instagram to check out the stats on the puppy players and make your predictions about who will win. Fun for the entire family (including your furry friends) with a Half Time Corn Hole Tournament for the adults and all day football related activities for the kids! Don't miss you on the amazing food and beverage deals being offered to make a great start to the football season. Check out the flyer below for more details! We look forward to seeing you there. SOCIALS: Twitter Instagram

What’s on the Menu: Ricciarelli (Sienese Almond Cookies) Panforte Margherita What’s your plan for holiday baking this year? If you need new ideas, look no further than guest chef Maria Capdevielle, who is here to transport you to Tuscany—no flights required. At this Small-Group Workshop, you’ll learn to make two hyper-regional Italian treats that are so good, you’re sure to find yourself making them far beyond the holiday season. First up are ricciarelli, a dense, chewy cookie that use almonds three ways: paste, slivered and extract. Naturally gluten-free, these cookies are subtly sweet, making them a perfect partner to an afternoon tea or post-dinner coffee. Then, we’re introducing you to the Italian take on fruitcake. Now, we can’t blame you if you hear “fruitcake” and think of rock-hard, inedible creations that are best used as the butt of holiday jokes. But panforte, a confection native to Siena, is going to change your mind. Rather than a bland cake with the occasional blob of fruit, panforte is a dense combination of almonds, candied orange peels, raisins and apricots held together in a batter rich with the flavor of caramelized honey. Maria will show you how to achieve that caramelized honey, which requires a bit of candy-maker’s know-how. She’ll give you ideas on how to personalize your panforte to feature your own favorite combinations of fruit and nuts. And she’ll give you tips on make-ahead techniques and storage for both of your newfound favorite treats.

Maybe you’ve tried your hand at two-dimensional pasta shapes: linguine, fettuccine, spaghetti, pappardelle and lasagna sheets don’t intimidate you any more. But what about stuffed pastas like ravioli and tortelloni—and have you even heard of scarpinocc and caramelle? Join guest chef and professional pastaia Meryl Feinstein, founder of Pasta Social Club, for a small-group workshop where you’ll add a whole new dimension to your pasta repertoire. We’ll start with a basic, versatile egg pasta dough and will discuss why added egg yolks are essential for color and texture. You’ll learn Meryl’s favorite pasta stuffing for the fall season, a luscious roasted winter squash with brown butter, parmesan and nutmeg. With those building blocks in place, it’s time to start playing with the shapes. We’ll start with ravioli, a familiar shape that nonetheless requires some finesse to ensure that they don’t burst open when boiled. Then, it’s on to tortelloni, tortellini’s oversized cousin. For the pasta-adventurous, Meryl will then demonstrate scarpinocc, a shape from Lombardy that gets its name from the wooden clogs that the pasta resembles. And finally, you’ll learn caramelle, a charming shape that looks like—you guessed it—a wrapped candy. As we work, Meryl will help you to troubleshoot your shaping, ensuring that you come away with a platter of pasta that looks as good as it tastes. SOCIAL: Instagram

Spanakopita. Callallo. Saag. Garlicky Bok Choy. Kale Cesar Salad. Leafy greens are the soul of historic and new dishes from around the world. Despite their ubiquity and our love of them, confusion abounds about how to choose and cook leafy greens. This Small Group Workshop will help clear the fog. Rosie Gill and April Dodd, Milk Street’s director and assistant director of education, will be your guides as you learn which greens are bitter, peppery or sweet, why some need a long braise to shine while others want just the kiss of hot steam, and how to use herbs as more than garnish. We’ll talk about how to prep the different greens for easy cooking, which stems have great flavor and texture, and when to choose frozen greens for better and faster cooking. To drive home all these lessons and more, we’ll make four recipes, each featuring a different technique and leafy green: East-African Braised Collards with Tomatoes, North Indian Saag, Kale Salad with Dates, Pistachios and Green Tahini, and Hot Oil-Flashed Chard with Ginger, Scallions and Chili. Space is limited. Enroll now!

If you hear the phrase “mother sauces” and you think France has a monopoly on them, think again. The concept of a mother sauce exists across cultures and culinary traditions and provides a foundation for near-countless dishes. In Korean cooking, there are three mother sauces you must be familiar with: ganjang (soy sauce), gochujang (fermented chili paste) and doenjang (soy paste). Unlike those French mother sauces, these aren’t things you regularly whip up from scratch; instead, they’re long-fermented items that you source with care and perpetually keep in your pantry. Join guest chef Ji Hye Kim of the celebrated Ann Arbor restaurant Miss Kim’s to learn everything you need to know about the pillars of Korean cooking. In addition to walking you through how each of these sauces is made and how to source reliably high-quality options, Ji Hye will walk you through three recipes that illustrate the sauces’ versatility and power. You’ll make soy-glazed skirt steak that comes together in under 30 minutes thanks to the umami boost of good-quality soy sauce. You’ll learn how to whip up Cho Gochujang, a sauce that’s great for dressing blanched or steamed vegetables, for chilled noodle bowls or raw fish rice bowls. And finally, you’ll make a vegetarian soup whose richness comes thanks to doenjang, dried shiitake mushrooms and dashiki (dried seaweed). You’ll come away from this class with a more comfortable vocabulary of ingredients and techniques that are essential to Korean cooking.

Flowers used for cooking and baking in this class: dried hibiscus dried rose fresh rose geranium leaves (optional) More than a pretty garnish, flowers are versatile ingredients whose aromas and flavors are transformative in the home kitchen. In this Small Group Workshop led by Milk Street’s Director of Education Rosemary Gill, you’ll use dried and fresh flowers to explore how to use blooms of all kinds to enhance your sweet and savory dishes and beverages.