SUP feat Chef Javier Plascencia

This 20-minute episode is our interview with chef Javier Plascencia, a Tijuana born chef who is trying to turn his city into a foodie destination. We talk about his new restaurant Bracero in San Diego and how we can showcase the farmworker who is sometimes a forgotten part of the food chain. We also talk about the modern food customer and how they are pushing chefs to make innovative cuisine. Finally we talk about how Mexican food joined the ranks of other cuisines on the international stage to be one of the most respected foods in the world.

SUP 6-9-15 This is Where We Grow Em

This is one of the episodes recorded at the lair. What is the lair? Well you're just going to have to listen to the older episodes to find out. In this episode we discuss why we should be so proud to live in the Salinas Valley. A lot of these newly skinny Americans are using locally grown produce to shed some pounds and eat healthier and we should be proud of that.

SUP 6-1-15 feat Jim from Wolf Fitness Systems

In this episode our guest is Jim Romig from Wolf Fitness Systems in Salinas. Their gym on John St. teaches a cutting edge way of "communicating" with your body. We talk about what the Wolf Fitness System is, how it was created, and how it is connected to the Onnit Academy in Austin, Texas. We also talk about the recently passed budget and what new projects we can see being built around town. 

SUP 5-8-15 Deep Fried Calamari

In this episode we talk about a day trip we took to the top of Fremonts Peak. This park is one of the least used parks in the area that offers some of the best views of Salinas Valley. We also talk about how the local media loves to sensationalize crime and in Salinas.