DINING FROM PAGE 6 CAMP
Berkeley this fall. “It’s been a very enriching ex- perience for me over the years,” he said of his time at Ocean Discovery. “I’ve had a number of incredible experiences, includ- ing an opportunity to travel to Mexico and do hands-on re- search [for the organization]. The Ocean Discovery Institute gave me so many opportunities that I wouldn’t have been able to do on my own.”
During his intensive intern-
ship, which began June 27 and wrapped Aug. 17, Rivera worked with Executive Direc- tor Shara Fisler and other lead staff members on a number of projects, including writing grant requests and assisting with donor research.
Rivera said he took pride in his work throughout the sum- mer, and hopes his efforts would trickle down to younger students in living situations similar to his. In recent years, Rivera said he has become a staunch advocate of providing all students with equal opportunities at attaining a quality education.
One summer highlight for Ri- vera was an opportunity to travel to Washington, D.C. in mid-July for a student leadership sum- mit, also sponsored by Bank of America. He and other program participants learned the virtues of service through a variety of activi- ties and workshops. With a highly rewarding sum-
mer experience still fresh in his mind, Rivera said he has a num- ber of goals in the future. He is settling into post-high school life and eventually aspires to major in and pursue a trade within the study of mechanical engineering. “I’m looking around for oppor-
tunities here in Berkeley,” Rivera said. “I want to look for some- thing similar to [Ocean Discov- ery] so I can continue to research and become a problem-solver. I love solving problems.” More than anything, Rivera said he is excited and humbled to have opportunities that were not necessarily present in previous generations of his family. “I’m living my dream right
now,” he said emphatically. Bank of America provided 230 students with opportunities to partake in a variety of civic-mind- ed internships across the nation. According to company officials, $1 million was devoted to this year’s leadership program, which began in 2004.
“Our Student Leaders Pro-
gram helps match extraordinary civic-minded youth with nonprofit organizations in need of addition- al resources,” said Rick Bregman, president of Bank of America’s San Diego market. “Through this initiative, we’re equipping young people with invaluable learning and professional development experiences, while continuing to create and build a true culture of service in our own backyard.”u
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FROM PAGE 12 CALENDAR
Natural History Museum, 1788 El Prado, 232-3821, sdnhm.org
, $17 for adults, $15 for seniors, $12 for military, youth and students, $11 for children 3 to 12, free for members. North Park Recreation Council meeting: 6 to 8 p.m., North Park Recreation Center, 4044 Idaho St., 235-1152, free.
SEPT. 27 “Imagine That!”: 10 a.m.
to 5 p.m. through Oct. 5, the Museum of Photographic Arts, 1649 El Prado, 238-7559, mopa. org, adults $6, seniors, students and retired military $4, mem- bers, children under 12 and active military free. Tues Nite Out: 5 p.m. to
8 p.m. every Tuesday, several community restaurants and retailers offer discounts on spe- cial items, center of Hillcrest, mostly along University Ave., visit fabuloushillcrest.com
for full listings.
The U.S. Green Cham- ber Business Mastermind seminar: 6 to 9 p.m., Mintz Levin, 3580 Gateway Ridge Ct., firstname.lastname@example.org
, (949)374-4683, usgreencham- ber.com
, free for members, $15 at the door.
Pajama storytime: 6:30 to
7 p.m., Mission Hills Library, 925 W. Washington St., 692- 4910, tinyurl.com/missionhills
“Snow White”: 10 and 11:30 a.m. Wednesday through Friday and 11 a.m., 1 p.m. and
2:30 p.m. weekends through Oct. 2, puppet show at the Marie Hitchcock Puppet The- atre in Balboa Park, 2125 Park Blvd., balboaparkpuppets.com
, 544-9203, adults $6, seniors and military $5 and children $4. Vegetarian Tasting Menu: 5 p.m., weekly, rotating menu from Specialty Produce and Su- zie’s Farm at Alchemy, 1503 30th St., 255-0616, alchemysandiego. com, $25. Call for reservations. Mission Hills Garden Club meeting: 6 to 8 p.m., with speaker Tiger Palafox at 4070 Jackdaw Ave., 201-8285, members free, guests $10. Light refreshments will be provided and plants will be available for purchase. NPCA Board of Directors
meeting: 6 to 8 p.m., Lafayette Hotel, La Salle Rm., 2223 El Ca- jon Blvd., nberdy@northparksd. org, free.
SEPT. 29 “Modern Day Mummy:
The Art & Science of Mum- mification”: 10 a.m. to 4 p.m. daily until March 4, 2012, San Diego Museum of Man, 1350 El Prado, 239-2001, museumofman.org
• Baked Dishes • Pastas & more!
$10, youths, students, seniors and military $7.50, children $5, children under 3 free. North Park Farmer’s
Market: 3 to 7 p.m. every Thursday, parking lot behind CVS at 32nd St. and University Ave., free.
Cinema Under the Stars
presents “Harold and Maude”: 8 p.m., Cinema Un- der the Stars, 4040 Goldfinch St., 295-4221, topspresents. com, $14 Thursday and Sunday, $15 Friday and Saturday.u
HILLCREST ~ 619.688.0333 1013 University Ave., 92103 (Next to Ace Hardware)
BUY 1 DINNER GET 1 FREE
W/purchase of 2 drinks. Not valid for Weekends and Holidays. Not valid for alcholic beverages. Tax & gratuity not included. Cannot be combined with any other specials or discounts. One offer per guest check. Ex: 9/30/11
$21.99 DINNER FOR TWO
Your choice of any pasta with Meat or Marinara, Lasagna (meat or vegetarian), Jumbo Ravioli (meat or cheese), Jumbo Stuffed Shells, Baked
Ziti, Eggplant Parmigiana, oor Manicotti. *Includes Salad & Garlic Bread. PICK UP OR DELIVERY ONLY. Not valid with any other coupons, specials or offers. Limited time offer. Delivery with minmum purchase of $12. Limited Delivery area. Ex: 9/30/11
$8.95 Lunch Specials Over 20 to choose from! Soup • Salads • Sandwiches
San Diego Uptown News | September 16–29, 2011 FROM PAGE 11 DR.IN
it was launched by Connecticut native Jon Mangini, who also owns BASIC Urban Kitchen + Bar in the East Village. With a third location on the drawing board, we wouldn’t mind see- ing this unpretentious concept branch into another Uptown neighborhood.
Drinks: Whether you come knocking for beer, wine or cocktails, the offerings escape the low-end bulk stuff, giving you multi-dimensional flavors worth savoring. Food:
Our lesson in New Haven-style pizza
taught us that the crust is thin and airy and the toppings are generous and unique. Oh, and the pizzas are served in cookie sheets. Value:
Opt for a growler of beer and you’re afforded 64 ounces and a free pizza. Split among two or three mouths, you can easily get away with paying $10 apiece for an adequate brain buzz and stomach fill. Service: With so much open space filled often with numerous customers both stand- ing and sitting, an occasional hand gesture may be needed to nab the attention of your busy server. Duration: Hurray to the three-hour window of time on weekdays, but given how eas- ily hooked we became over URBN’s consumables and atmosphere; we’d love to duck in for a deal on the weekends.
Featuring our FAMOUS Lasagna, Eggplant Parmesan & of course Pizzas Fine Italian Cuisine
Food to Go • Patio Dining “Home of the Casserole”
Lunch Served Mon.-Sat • Dinner Served Everyday 2949 5th Avenue, San Diego, CA 92103 • (619) 299-6080 • www.sanfilippos.net
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