Campfire’s octopus, chorizo, and celery-root entrée.
Gage Forster
San Diego, CA
San Diego Zoo Safari Park’s Elephant Valley: Get closer to elephants
San Diego — Before we see elephants at Elephant Valley in the San Diego Zoo Safari Park, we come face to face with destruction, only the wreckage is beautiful. A long, winding path takes guests around and under felled trees. Aged gray tree hunks form arches, for instance, over bridges that tower over clay-colored paths with hoof prints.
The design is meant to reorient us, to take us on a trail walked not by humans but traversed and carved by elephants, a creature still misunderstood, vilified and hunted for its cataclysmic-like ability to reshape land, and sometimes communities.
“It starts,” says Kristi Burtis, vice president of wildlife care for the Safari Park, “by telling the story that elephants are ecosystem engineers.”
Elephant Valley will open March 5 as the newest experience at the Escondido park, its aim to bring guests closer than ever to the zoo’s eight elephants, which range in age from 7 to 36, while more heavily focusing on conservation. The centerpiece of the 13-acre-plus parkland is a curved bridge overlooking a savanna, allowing elephants to walk under guests. But there are also nooks such as a cave that, while not previewed at a recent media event, will allow visitors to view elephants on their level.
In a shift from, say, the Safari Park’s popular tram tour, there are no fences and visible enclosures. Captive elephants remain a sometimes controversial topic, and the zoo’s herd is a mix of rescues and births, but the goal was to create a space where humans are at once removed and don’t impede on the relative free-roaming ability of the animals by keeping guests largely elevated. As an example of just how close people can get to the herd, there was a moment of levity at the event when one of the elephants began flinging what was believed to be a mixture of dirt and feces up onto the bridge.
“Our guests are going to be able to see the hairs on an elephant,” Burtis says. “They can see their eyes. They can see the eyelashes. They can see how muscular their trunks are. It’s really going to be a different experience.”
Elephant Valley, complete with a multistory lodge with open-air restaurants and bars, boasts a natural design that isn’t influenced by the elephant’s African home so much as it is in conversation with it. The goal isn’t to displace us, but to import communal artistry — Kenyan wood and beadwork can be found in the pathways, resting spaces and more — as a show of admiration rather than imitation.
“We’re not going to pretend that we’re taking people to Africa,” says Fri Forjindam, now a creative executive with Universal’s theme parks but previously a lead designer on Elephant Valley via her role as a chief development officer at Mycotoo, a Pasadena-based experiential design firm.
“That is a slippery slope of theming that can go wrong really fast,” she adds. “How do we recognize where we are right now, which is near San Diego? How do we populate this plane with plants that are indigenous to the region? The story of coexistence is important. We’re not extracting from Africa, we’re learning. We’re not extracting from elephants, we’re sharing information.”
But designing a space that is elephant-first yet also built for humans presented multiple challenges, especially when the collaborating teams were aiming to construct multiple narratives around the animals. Since meetings about Elephant Valley began around 2019, the staff worked to touch on themes related to migration and conservation. And there was also a desire to personalize the elephants.
“Where can we also highlight each of the elephants by name, so they aren’t just this huge herd of random gray creatures?” Forjindam says. “You see that in the lodge.”
That lodge, the Mkutano House — a phrase that means “gathering” in Swahili — should provide opportunities for guests to linger, although zoo representatives say reservations are recommended for those who wish to dine in the space (there will also be a walk-up, to-go window). Menus have yet to be released, but the ground floor of the structure, boasting hut-like roofing designed to blend into the environment, features close views of the elephant grazing pool as well as an indoor space with a centerpiece tree beneath constellation-like lighting to mimic sunrises and sunsets.
Throughout there are animal wood carvings and beadwork, the latter often hung from sculptures made of tree branches. The ceiling, outfitted with colorful, cloth tapestries designed to move with the wind, aims to create less friction between indoor and outdoor environments.
There are, of course, research and educational goals of the space as well. The Safari Park works, for instance, with the Northern Rangelands Trust and Loisaba Conservancy in Kenya, with an emphasis on studying human-elephant conflict and finding no-kill resolutions. Nonprofits and conservation groups estimate that there are today around 415,000 elephants in Africa, and the African savanna elephant is listed as endangered by the International Union for Conservation of Nature.
Studies of the zoo’s young elephants is shared with the Reteti Elephant Sanctuary in the hopes of delivering care to elephant youth to prevent orphanage. Additionally, the Safari Park has done extensive examination into the endotheliotropic herpes virus. “The data that we collect from elephants here, you can’t simply get from elephants in the wild,” Burtis says.
One of the two entrances to Elephant Valley is outfitted with bee boxes; bees are known to be a natural elephant deterrent and can help in preventing the animals from disrupting crops or communities. To encourage more natural behavior, the plane is outfitted with timed feeders in an attempt to encourage movement throughout the acreage and establish a level of real-life unpredictability in hunting for resources. Water areas have been redesigned with ramps and steps to make it easier for the elephants to navigate.
With Elephant Valley, Forjindam says the goal was to allow visitors to “observe safely in luxury — whatever that is — but not from a position of power, more as a cohabitor of the Earth, with as much natural elements as possible. It’s not to impose dominance. Ultimately, it needed to feel natural. It couldn’t feel like a man-made structure, which is an antiquated approach to any sort of safari experience where animals are the product, a prize. In this experience, this is the elephant’s home.”
And the resulting feel of Elephant Valley is that we, the paying customers, are simply their house guests.
San Diego, CA
Solans, Luna, Guilavogui help RSL beat slumping San Diego, extend unbeaten streak to 6 games :: WRALSportsFan.com
SANDY, Utah — SANDY, Utah (AP) — Sergi Solans had two goals and an assist, Diego Luna added a goal and two assists, and Real Salt Lake beat San Diego FC 4-2 on Saturday night to extend its unbeaten streak to six games.
Morgan Guilavogui scored his first goal in MLS and had an assist for Real Salt Lake (5-1-1). The 28-year-old designated player has five goal contributions in his first six career games.
RSL hasn’t lost since a 1-0 defeat at Vancouver in the season opener.
San Diego (3-3-2) has lost three in a row and is winless in five straight.
Luna opened the scoring in the fifth minute when he re-directed a misplayed pass by Duran Ferree, San Diego’s 19-year-old goalkeeper, into the net.
Moments later, Solans headed home a perfectly-placed cross played by Luna from outside the right corner of the 18-yard box to the back post to make it 2-0. Solans, a 23-year-old forward, flicked a header from the center of the area inside the right post and past the outstretched arm of Ferree to make it 3-1 in the 37th minute.
Guilavogui slammed home a first-touch shot to give RSL a three-goal lead in the 45th.
Marcus Ingvartsen scored a goal in the 14th minute and Anders Dreyer converted from the penalty spot in the 66th for San Diego.
Ingvartsen has five goals and an assist this season and has 10 goal contributions (seven goals, three assists) in 16 career MLS appearances.
Rafael Cabral had three saves for RSL.
Ferree finished with five saves.
___
AP soccer: https://apnews.com/soccer
When John Resnick opened Campfire on a quaint little street in Carlsbad, Calif., in 2016, some locals weren’t sure what to think. The coastal enclave wasn’t exactly awash in innovative, chef-driven establishments, so it was a shock to see the dining room consistently full. Early on, one woman wondered aloud to Resnick, “Where did all these people come from?”
It’s a moment he remembers vividly. “I was struck by her statement, because I think she was surprised that so many other people in Carlsbad were there,” Resnick says.
The rest of the culinary world would take some time to catch up to what was happening. In 2019, when Michelin expanded to rate restaurants throughout all of California—not just the San Francisco area—Addison was the only one in San Diego to earn a star. But since emerging from the pandemic, the region’s food scene has grown dramatically. Driven by outstanding farms, ingredients, a bumper crop of talented chefs, and a G.D.P. approximately the size of New Zealand or Greece, San Diego County has become one of America’s most underrated dining destinations.
Perhaps no single restaurant is a better emblem for this shift than chef William Bradley’s Addison, which opened in 2006. After landing his first star, Bradley knew he wanted more. To get them, he transformed his French-leaning fare to serve what he calls California Gastronomy, which combines the cultures of SoCal with impeccable ingredients and wildly impressive techniques, prizing flavor over flair. Michelin responded, awarding Addison a second star in 2022, and making it the first Southern California three-star restaurant just a year later. The accolade has created a halo effect, attracting culinary tourists from around the world.
Berry beet tartlets at San Diego’s three-star stalwart Addison.
Eric Wolfinger
“Earning three stars forces the global dining community to pay attention to a place that may not have been on their radar before,” says chef Eric Bost, a partner in Resnick’s four Carlsbad establishments.
Resnick recruited Bost, who spent time at award-winning outposts of Restaurant Guy Savoy, to run Jeune et Jolie, which he led to a star in 2021. They’ve since taken over an old boogie-board factory down the street and converted it to an all-day restaurant and bakery, Wildland. The space also hosts an exquisite tasting-counter experience called Lilo, which was given a Michelin star mere months after opening in April 2025. And as Resnick and Bost grew their successful Carlsbad operation, chef Roberto Alcocer earned a Michelin star for his Mexican fine-dining spot Valle in nearby Oceanside.
The stylish tasting counter at Michelin one-star Lilo in Carlsbad.
Kimberly Motos
About 25 miles to the south, another affluent coastal community is going through its own culinary glow up. In La Jolla, chef Tara Monsod and the hospitality group Puffer Malarkey Collective opened the stylish French steakhouse Le Coq. Chef Erik Anderson, formerly of Michelin two-star Coi, is preparing to launch Roseacre. And last year, Per Se alums Elijah Arizmendi and Brian Hung left New York to open the elegant tasting-menu restaurant Lucien, lured by the ingredients they’d get to serve. “A major reason we chose San Diego is the quality and diversity of the produce,” Arizmendi explains. “San Diego County has more small farms than anywhere else in the U.S., and its many microclimates allow farmers to grow an incredible range of ingredients year-round.”
Wildland’s spicy Italian sandwich.
Gage Forster
Chef Travis Swikard has also been a tireless advocate for the region’s ingredients since he returned to San Diego, his hometown, and opened Mediterranean-influenced Callie in 2021. There’s no sophomore slump with his latest effort, the French Riviera–inspired Fleurette in La Jolla, where he’s serving his take on classics like leeks vinaigrette and his San Diego “Bouillabaisse” with local red sheepshead fish and spiny lobster. Its food is bright, produce-driven, and attentive in execution, while the dining room maintains a relaxed and unpretentious style of service. And Swikard sees that approach cohering into a regional style with a strong network of professionals behind it.
“It’s really nice that we are developing our own identity, not trying to be like L.A. or any other market, just highlighting what’s great about the San Diego lifestyle and ingredients,” he says. “Similar to New York, a chef community is starting to develop where chefs are supporting each other. There is a true sense of pride to be cooking here.”
Top: In La Jolla, Lucien serves ocean whitefish with tomatoes turned into concasse, sabayon, and other expressions.
Authors
Little Debbie is officially expanding its doughnut range.
On April 14, the brand announced a new sweet snack: Chocolate Old Fashioned Donuts. The company says there was “massive consumer demand” for the original Big Pack Old Fashioned Donuts, which quickly became a top seller. Now, they’re just giving the people what they want.
The new snack is a chocolate old-fashioned cake doughnut finished with a sweet glaze and is launching in two formats:
- The Big Pack Carton: This box contains six doughnuts in a retro-inspired package that reflects the brand’s heritage.
- Single-serve doughnuts: There are also 3-ounce, individually wrapped Chocolate Old Fashioned Donuts, which the brand suggests pairing with a morning coffee or eating on a midday break.
The original, which includes six individually wrapped cake-style doughnuts with a vanilla glaze, first hit stores in June 2025 and, according to the brand, has been “consistently selling out.”
“We saw an incredible response to the Old Fashioned Donut we introduced last year,” said Scott Brownlow, Little Debbie’s brand manager, in a press release. We’re doubling down on what works and giving both loyalists and new fans an irresistible reason to head back to the store.”
Little Debbie’s Chocolate Old Fashioned Donuts are rolling out now to major retailers, grocery stores and convenience stores nationwide. As with the original Old Fashioned Donut, they become a permanent addition to the brand’s snack lineup.
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