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Martha Gilmer: Welcome to Rady Shell, Jacobs Park.

Cassandra: I'm hanging out in my hometown, San Diego, California.

Justus Benjamin: If you open a wine bar, then people ask about cheese and meat.

Justus: You have cheese and meat, then they want champagne.

Cassandra: Join me as I venture to some of my favorite hangouts and show you why we are America's finest city.

Carmen Velasco-Favela: In some places in Mexico, you cannot be a feminist or stand up for women's rights.

Carmen: I couldn't let these women down.

male: Cheers.

Cassandra: I'm Cassandra Schaeg, entrepreneur, advocate, and enthusiast.

Food, beverage, and entrepreneurship are growing with diverse innovators creating brands and making a name for themselves.

both: We have an --sisters.

Cassandra: Join me exploring unique flavors, captivating stories, and the entrepreneurial spirit of America's tapestry.

I'm creating a space for people who look like me to share their stories and their spirits.

This is "Fresh Glass."

Cassandra: San Diego, California, also known as America's finest city, is home to 1.3 million people.

The weather, food, and attractions draw many to experience the nooks and crannies of this city.

Self-care Sunday is my day to take a break and enjoy some of my favorite spots.

My first stop is Barrio Logan at one of my favorite breweries.

Carmen!

Carmen: Hi, how are you?

Welcome to Mujeres Brew House in Barrio Logan.

Cassandra: Thank you, thank you.

Carmen is a trailblazer in the brewery scene, creating space for women to be empowered and celebrated.

Carmen: Carmen Favela, la jefa at Mujeres Brew House.

Cassandra: The first thing I noticed was this painting behind you.

Tell me about the painting.

Carmen: So this is an artist from Tijuana.

Her name is Panca.

And this is pretty much a representation of the women of Chiapas--feministas, Zapatistas.

And that's why they have their faces covered.

Because in some places of Mexico, you cannot be a feminist or stand up for women's rights.

Cassandra: Really?

Carmen: This is a reminder to be thankful and appreciate, you know, what we can do here in the US.

And that's why my parents crossed borders.

Cassandra: In the beer industry, we feel like it's less than 25% women are even in the industry.

And then that number gets smaller when you talk about us.

I feel like people from the outside looking in feel that entrepreneurship is like this great, fun, easy thing.

Can you talk a little bit about that?

Carmen: I took on this project no--with no plan.

I mean, it was more opportunity.

So if you want somethin' that you didn't even think was a business or anything like that, but you wanna see that flourish, what's the next step?

You go bigger, or you end it.

And so that's where I was.

I couldn't let these women down.

Cassandra: I appreciate you.

You got me all teary-eyed and -- Carmen: Cheers, girl.

Cassandra: Staying true to her purpose, Carmen embraces her feminism to change the narrative of women and women in beer.

This is the set-up I like.

Carmen: Welcome to Mujeres!

Cassandra: Why Barrio Logan as the location?

Carmen: I actually grew up here when I was little.

Cassandra: Really?

Carmen: Yeah.

So my dad painted lowriders in the community here.

We lived at the end of Logan Avenue in some apartments.

And I went to daycare at Chicano Federation.

Cassandra: Wow!

It's been a lot of--long time.

Carmen: I'm a Chicano Federation baby, or girl, I guess you could say, so it makes me really proud that they're still here.

My abuela went to church here on Logan Avenue--spiritual church.

You know, as you get older, you think about your childhood, and you wanna give back to your parents.

Both of my parents immigrated from Mexico, and this is the community they came to.

So it just feels really good to give back to my parents.

Cassandra: What are we gonna do today?

Carmen: We are makin' a traditional michelada today.

We're gonna use our Mexican lager.

And I Love Michelada--family out of LA that I love.

And, yeah, let's get started.

Cassandra: What does michelada mean?

Carmen: Now, michelada is a very Mexican traditional drink.

It's pretty much a mix of whatever you'd like--fruit, candies, beer, Clamato, chilies--all kinds of stuff.

So that's really what it is.

Cassandra: So mix that all up in beer?

Carmen: Yes.

Cassandra: All right.

Carmen: All right, so we're gonna grab a glass.

We're gonna give it a chamoy rim.

Ice.

Cassandra: Some ice.

Carmen: We're gonna give it a little mix.

Cassandra: Is this like tomato juice?

Carmen: It is.

It's a little bit of tomato juice, spices, and all kinds of goodness in there.

Then we're gonna add the beer.

Okay, you know how to serve your beer.

Cassandra: I am a professional beer dr-- Carmen: Yes, look at that!

Okay.

We'll give it a little stir.

Yes.

Mm-hmm.

You can add some lime in there.

Give it a good little squeeze.

Yep, and then it's tamarindo stick candy.

Mm-hmm.

Cassandra: When you're back here making micheladas, how do you feel when people walk in the door?

Carmen: I am just so excited to--I mean, a michelada is a very Mexican traditional drink, so to be able to make a craft michelada, I mean, it just makes my heart so happy.

Cassandra: What are you most proud about opening Mujeres?

Carmen: Women empowerment and celebrating our culture-- my culture.

I mean, that's it.

That's why I'm here.

And so I want to make sure that I stay true to that.

Cassandra: I will cheers to that.

And thank you for staying true to it.

Thank you.

Carmen: Yes, thank you.

Cassandra: My next stop is San Diego's newest attraction: The Rady Shell at Jacobs Park.

Since its debut in the summer of 2021, this state-of-the-art venue hosts concerts, community events, and more.

Rady Shell is part of the San Diego Symphony Orchestra, dedicated to connecting everyone to the arts.

I chatted with Martha Gilmer, CEO, to learn more about what's in store.

Martha: Martha Gilmer, President/CEO, San Diego Symphony Orchestra.

Cassandra: Right now, looking at the Shell, it's empty.

And usually, when I'm here, I see a bunch of red chairs.

Can you talk a bit about the performances that happened here and what this park is open to under the San Diego Symphony?

Martha: Well, let's start with the concerts.

We do 150-half-day events here every year.

We do jazz.

We do Broadway.

Last week, we had reggae.

Some fun at concerts with the orchestra of Beethoven by the Bay, for instance, and the Tchaikovsky Spectacular at the end of the season.

But the idea is really to appeal to a broad range of tastes.

We do films.

I love the film evenings because it's often family films, and kids can come out and sit on the lawn or sit in the chair and watch their favorite film, and they then realize that the live symphony orchestra plays the score.

Cassandra: Talk about your tenure as the CEO.

Martha: It has been a thrilling opportunity to work here.

Beautiful environment, not bad office base out here, and on the Bay.

I think we had aspirational goals when I arrived, and the first was to build a first-class outdoor venue, which--mission accomplished here.

And its location is undoubtedly the most beautiful location for a performing venue right here on the shore of San Diego Bay.

Cassandra: What are you most proud of in your role as president and CEO of the San Diego Symphony?

Martha: I am most proud of how hard all of the people associated with us work and how much they believe.

That means the musicians on the stage.

It means the staff that supports them, and the board leadership that helps us govern.

Everyone is committed to the concept that music belongs to everyone and that this must be a first-class orchestra.

Cassandra: What does the future of the San Diego Symphony look like?

Martha: Well, I think we have such great momentum right now and that the future is bright for this orchestra and this institution.

In addition to this venue, we are reopening a nearly 100-year-old former movie theater.

And these two venues are strikingly different, obviously, but they're both really dedicated to making sure people feel that they belong to them.

We want to have all of San Diego know that the San Diego Symphony is here, it is at a high artistic quality, and it belongs to them, and we want to perform for them.

So that is what I think the fut--is going to be most important for our future.

Cassandra: There's one more artist that I have not seen here who is my favorite.

Martha: And?

Cassandra: It is Michael McDonald.

Why don't we bring in Michael McDonald here?

Martha: I will get on it right away.

Cassandra: I need you to bring Michael.

Thank you for allowing me to do this.

Martha: Yeah, my pleasure.

♪♪♪ Cassandra: My last stop is to visit my friend Justus Benjamin, sommelier and founder of Boutique Vino.

I have to step up my wine knowledge, so I'm gonna do a blind tasting.

Justus: What are you doin'?

Cassandra: I'm here for the blind taste.

Justus: You don't need this.

Cassandra: How are you?

Justus: Good to see you.

Cassandra: I'm ready to learn.

Justus: Okay.

Cassandra: You ready to teach?

I'm ready to teach.

Justus: The real key, which is the unfun part of blind tasting, is not to swallow, right?

So that's why you've got the little spit bucket over there.

You want to swish.

That allows you not to, one, get drunk, and, two, keep your palate fresh.

And I think the first part when people taste wine or blind taste wine is to look at it.

So what does it look like?

Cassandra: It's a pale yellow.

It definite--okay, see, here-- see, I'm doin' too much.

Justus: No, you're doin' it -- right.

Cassandra: It's pale.

Justus: Yeah.

So what does pale--what does that tell you?

Cassandra: It's--look, it's definitely not a sauvignon blanc.

Justus: Well, when things are oaked, right, they generally have a little more color to them.

That's--that would be one indicator, right?

The darker it gets, the more times you see that it's an oak, right?

So sauv blanc, Grüner is not usually an oak.

Chardonnay, chenin blanc is usually an oak.

Right?

So sniff, sniff.

What do you have on it?

Cassandra: It's, like, zesty.

Justus: Don't drink!

Cassandra: Too late.

It's zesty.

Justus: So is it, like, unripe and really kind of, like, sharp and acidic, like a really good lemonade where the sugar and the sour are in alignment and it's kind of balanced?

You gotta get on the spitting part of it.

Cassandra: Oh.

Justus: I mean, that's the hardest thing--.

Cassandra: And this is how you get drunk.

Justus: Yeah, but that's the hardest thing to do.

Cassandra: I feel like it's a Chardonnay.

I'm gonna say Chardonnay.

Justus: From?

Cassandra: Oh, God.

It's definitely--in my opinion, it's old-world.

Justus: Okay.

And why?

Cassandra: For me, earthy, and so there is the earth to it.

Justus: The fruits in the background.

Cassandra: Yes.

The first thing I smell is dirt.

Remember dirt and rusty nails.

Justus: And it's not super buttery.

Cassandra: Right.

So this is definitely old-world.

I wanna say Chardonnay.

Justus: All right.

So this one's light.

Cassandra: This looks almost clear.

Justus: Correct.

So now we're--what does that make you think?

Cassandra: It's definitely the contrast from the yellow.

This looks almost clear.

Justus: Correct, and we were just talkin' about what?

Cassandra: Oak or not oak.

Justus: Exactly.

So it's almost clear, so we think that's?

Cassandra: Unoaked, right?

Justus: Yeah.

Cassandra: Okay.

Justus: And so you already know this isn't Chardonnay.

Cassandra: Right.

Justus: You already know it's not chenin blanc or anything that would be oaked.

And so now your world is smaller.

Now, with that knowledge, now we sniff and taste.

Cassandra: It's super tropical, so I'm talkin' tropical fruits.

I'm gonna say this is Grüner.

Justus: Okay.

And still not spitting.

Why do you think that's Grüner?

Cassandra: Because I w--why are we spitting out good wine, number one?

Which I understand, okay?

I forgot.

Y'all must spit at some point.

I ju--it's the tropical notes and it's--and I could see this--if this were a little sweeter, it could teeter into Riesling category.

And so--but it's not, and that's what makes me think it's Grüner.

Chardonnay Grüner.

Justus: Now we're on to red wine.

So red wine, obviously, this is the one you really wanna swirl, right?

It's comin' right out of the bottle.

Been trapped for a little bit.

Red wine--what we care about is thick-skin grapes versus thin-skinned grapes.

So pinot noir, Beaujolais-- Gamay, thin skin.

Almost you could read through it, right?

Thicker-skinned grapes--Cab, Malbec, Merlot--are almost opaque, right?

And there's a range.

And so that's what color tells us for when we're blind tasting, so you're kinda looking into the wine for that.

It also tells the age of the wine.

When old wine and red wine gets old, all of the sediment falls to the center.

And so what you'll see is almost--it'll become almost an orangey but much clearer.

Cassandra: So I will say in terms of color, this is on the lighter side, and that automatically makes me gear more towards pinots in terms of its color.

Its smell--I'm gonna be honest, it smells new-world.

I feel like I smell a peppery pinot noir.

Justus: So one of the tricks, whether it's old-world or new-world, is if the wine smells and tastes the same, it's almost always new-world, right?

If you're getting raspberries on the nose and you're getting raspberries on your palate, it's almost always new-world.

This is sharp, acidic, and tannic, and it smells different than it tastes, right?

Cassandra: Yes.

Justus: And so what would that make you go back to?

Cassandra: Old.

Justus: Exactly.

Cassandra: Old-world.

I think it's a pinot.

Justus: Okay.

From?

Pinots, are they usually tannic like that?

Cassandra: No, they're not.

They're usually light, fruit-forward, and--.

Justus: Yeah, from wherever you get 'em.

So that guy's not.

Cassandra: So it's from somewhere difficult.

Justus: Or he's old, right?

Like, time softens people-- Cassandra: That's true.

The vintage-- Justus: He doesn't look very old, right?

So, kind of--I mean, it's sharp.

Pinot only comes from, again, a few places that we care about.

France is always an easy answer whenever-- Cassandra: I was about to say French.

Justus: That's your answer, C, like on the SAT?

Like, "We don't know, guess C." both: Guess France.

Justus: Obviously, you don't think it's America.

Cassandra: No.

Justus: So, really, it's just there.

It's just France.

Cassandra: French pinot.

Justus: Like, we can get weird and we can do, like, Italian pinots and some other things, but nobody cares about those.

Cassandra: Okay, this look is-- this looks a lot different.

Justus: Right, so now we're no longer in a vacuum.

We can see a different color, right?

This is almost garnet, see-throughy.

In this guy, we got a little purples.

It's a little more opaque.

Cassandra: And this is earthy as I don't know what.

Justus: Right, yeah, it's, like, jumpin' out of the glass, right?

Cassandra: So you've given me all French wines?

Justus: Oh, interesting.

Would I do that to you?

Cassandra: Old-world, dark color.

The smell is kind of bland.

Justus: Oh, okay.

It's quiet.

Cassandra: Yes.

Okay, it's a blend of some sort.

I feel like it's a blend.

Justus: All right, and this is your bonus.

Cassandra: Now, this looks chocolatey.

Now, this smells like velvet.

Justus: Right.

Smooth, delicious, approachable, right?

Now, this is the one that makes people happy, makes them smile.

Cassandra: This smells like straight velvet.

If I'm gonna guess just based off of look and smell, this is definitely a Cab.

This is definitely a Cab.

It's new-world because I don't smell rusty nails.

I smell chocolate.

See, I got it?

Justus: Okay.

Yeah, l--but it's happy smells, right?

It's-- Cassandra: Did you see me go like this?

I smell chocolate.

Justus: Okay.

Cassandra: Yeah, this smells very chocolatey and velvety.

That's a great Cab, and I'm not spitting.

That's why I didn't spit out.

Justus: Okay, you haven't spit one.

You haven't spit a single one.

Cassandra: That was--that's--.

Justus: Are you ready for the reveals?

Cassandra: Now you know my lane, see?

Justus: Okay, you ready?

All right, first guy.

On the nose, right?

French, beautiful Chardonnay.

Right?

So white burgundy.

All right, one for one.

Not bad.

Second wine: Pouilly-Fumé.

Cassandra: What!

Justus: So this was the tricky one in the list.

This is sauvignon blanc from Loire Valley but treated like champagne.

So it stays on the leaves, meaning the dead yeasts are there.

And so it gets--picks up those bready notes.

That's what's tricking you a little bit.

It's got a little more body, got a little more weight.

It's actually a little heavier than the Chardonnay.

Then we get here, which I love this wine.

People need to drink more of it.

Chianti Classico Sangiovese.

This is powerful.

It is sharp.

It's everything that Brunello is.

It's acidic.

It's also tannic at the same time.

You could do this with pizza, tomatoes, that kind of stuff.

If you had it with a tomato sauce, all that acid would go away.

But also really aged-well wine.

Cassandra: Eh!

Justus: All right, and then you called this a blend.

This is Pomerol.

So Bordeaux--100% Merlot.

So really young for Bordeaux, right?

So you--it's closed a little bit, but earthy, barnyardy.

You did nail that it's French.

But made to be serious, but also fun.

Cassandra: And tannic.

Justus: And tannic.

And then the tricky guy.

This is also Merlot from Bordeaux.

So this is where we talk about aging wine.

This is '03 Saint-Émilion.

Cassandra: This is a Merlot?

Justus: Yep, Château Pavie.

So Bordeaux--and people a lot of times think that Bordeaux will always stay here in this young stage.

I don't like Bordeaux.

It ta--it smells like butt.

It tastes worse, right?

But, if you age it, all of a sudden it becomes velvety and wonderful, right?

And it's--that's the commitment that you have to make, right?

Because if we had done Napa Cab and it was 27 years old or 21 years old, it might be juice.

It might be syrupy, right?

But Bordeaux is just now arriving in kind of a sweet spot.

And the one you like is by far more expensive than all those other four combined.

Cassandra: At least you know I have good taste.

Justus: Exactly right.

Cassandra: I am bougie with my taste.

Justus: I've drunk more wine than anyone you've ever met.

I am a living, breathing cautionary tale.

Right?

I've tried good stuff.

I've tried bad stuff.

And we don't sell a wine in here that I haven't tasted.

Cassandra: The wines here are very unique.

Can you pinpoint the wine that you fell in love with when you first delved into this space?

Justus: I was in law school, and I went to a networking function, right?

You go and you schmooze with all these guys, and these guys have money, and they know things.

And I had a bottle of 1984 Ridge Montebello.

And, for me, I was--you know, I'm used to Camp Cup Chuck, Boone's Farm.

You know, wines with, like, a lot of sugar.

Cassandra: Right.

Justus: And that, you know-- Cassandra: The sweet stuff.

Justus: Right, and I said, "I don't want any sweet wine."

He said, "No, sit down.

You're gonna try this."

So I tried it, and, to me, that was the first time I had anything in my mouth that was changing.

And I think that was the wine that made me realize why it's a living thing.

Cassandra: You said law school?

Justus: Yes, I'm a recovering attorney.

Cassandra: Recovering?

Justus: Yeah, I fall off the wagon every now and then.

Not as much as I used to, but, you know, my mother cries all the time that I'm not practicing.

When I was growing up, education, education, which is great and good, but that is what was, you know, instilled in me.

And kind of doing things in the hospitality spaces is unique and kind of not really understood.

Cassandra: I'll be honest, not too many brothers speak wine.

Justus: Good wine.

Good wine.

Cassandra: Not too m--okay, not too many brothers speak good wine.

What does that look like for you in this industry?

Justus: So when I talk about wine, I talk about it in the way that I grew up, right?

I don't talk about things that I've never had, like gooseberries.

I think you've gotta make wine relatable.

The community is really open.

It's really accepting.

I mean, people who drink are the most wonderful people in the world, right?

Because they are the "try this" people, right?

I can't tell you how many times I go somewhere and they say, "Oh, you're into wine.

Try this."

Probably happens to you too, right?

I mean, even if you don't wanna try it-- Cassandra: You're just gonna open--then you start opening things, and then it's just a-- it's an exploration that we are fortunate to have because this is one of the journeys we've chosen.

Justus: Yes.

And that's one of the perks.

Cassandra: What's next?

Justus: A champagne bar.

Then I retire and just drink.

I'm gonna be the old guy with the rocking chair sitting in each of these spots.

Cassandra: You're speakin' my language 'cause champagne is my thing.

So champagne bar.

Justus: Champagne bar, 560 J Street.

And we'll do still wines, but I--my concept is that doing this--so many people--the thing that flies out of here are bubbles.

It doesn't matter if it's Cava, Champagne, Prosecco.

If you wanna start-- Cassandra: Bubbles is my thing.

Cassandra: Holla, come on.

Justus: And do something where you've got this list, and instead of it being, you know, 20 wines by the glass and only one bu--two bubbles, it's 20 wines by the glass and 15 by bubbles.

Cassandra: What's the future for you?

Besides drinking champagne.

Justus: Hey, I would love to get to the level where my name means enough that I can say you're opening this wine bar or I'm affiliated with this wine bar, and people wanna go.

Right?

I don't need to own them all.

I don't wanna do anything.

But I'd love to be able to say something like, "Okay, I got enough money to invest in this guy that's doin' weird stuff out in Ramona."

And that mattered to him and moved the needle for him economically, or at least be able to put him in connection with people that can help them do those things.

So that to me is the next level.

You know, there's one of me.

I like that all of these spaces are walkable, right?

I don't--you know, I don't mind flying, but flying for work is a whole different thing.

And, again, part of what--you know, you should know you're a cheese guy.

You're a butcher.

You're a barber, and you're a wine guy, right?

I think that--there's a great thing about grocery stores, right?

They make food accessible, but they also kinda homogenize it, and we've kind of lost that specialty shop feel, and I think we're coming back that way.

Cassandra: I appreciate you.

Justus: I appreciate you.

Cassandra: Thank you.

Cassandra: Cheers.

Justus: Cheers.

♪♪♪ ♪ -- me now when I'm stuck in my ways ♪ ♪ I've been pacing, yeah ♪ Cassandra: America's finest city.

What's not to like?

Carmen: Cheers, girl.

When are we bringing Michael McDonald here?

Martha: I will get on it right away.

Cassandra: Make San Diego the next place you retire.

both: Clinkin' a drink.

Cassandra: Visit some of my favorite things, and thank you for tuning in.

♪ This ain't a game or where my heart is ♪ ♪ I've been a lover not a fighter ♪ ♪ -- through the night -- ♪ ♪ I wanna retire ♪ ♪ get away ♪ ♪ I wanna retire ♪ ♪ get away ♪ ♪♪♪ ♪♪♪ Cassandra: On the next episode of "Fresh Glass."

male: This is the best fertilizer you're gonna get.

Cassandra: We're diving into the realm of agriculture and its importance within our communities.

female: At least one out of five kids here in California is food insecure.

Cassandra: There's more than meets the eye when it comes to food, and this episode sheds light on how vital it is to our health and well-being.

male: If you can't feed yourself or your community, it's over.

♪♪♪ female announcer: "Fresh Glass" is brought to you by: Visit California.

University of California.

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CCAE Theatricals, transforming lives through theater, creating pathways in the arts, inspiring the next generation of arts leaders.

Maya's Cookies, you can visit their locations or order online at mayascookies.com.

The County of San Diego Black Chamber of Commerce.

Computers 2 Kids.

Lifetime Smiles of Escondido.

With additional contributions from Fresh Glass Innovators Thank you.

For a complete list of financial contributors, visit aptonline.org.