Coastal Skin and Eye Institute is looking to expand its reach in serving the dermatological, ophthalmological and other needs of the community in and around Carmel Valley and Encinitas. They have been a leading dermatology and ophthalmology practice in north San Diego County with locations in both Carmel Valley and Encinitas.

“We provide medical, surgical, and cosmetic care for a variety of skin and eye conditions,” said April Lynne Dionela, practice manager at Coastal Skin and Eye Institute.

Christopher Crosby MD, PhD

(Courtesy of Coastal Skin and Eye Institute)

Specializing in skin care, Christopher Crosby MD, PhD, is a board-certified dermatologist whose career path began at Duke University. At Medical University of South Carolina in Charleston, he earned both MD and PhD distinctions. Internship at Harbor-UCLA Medical Center followed. Then, during residency in dermatology at Emory University, Dr. Crosby served as Chief Resident. With an unquenchable thirst for knowledge, he completed a rigorous Fellowship (accredited by ACGME) at University of California San Francisco, in Mohs micrographic surgery and procedural dermatology.

Dr. Crosby is one of just a few Fellowship-trained Mohs surgeons in the San Diego area. He takes a special interest in Mohs surgery and reconstructive dermatologic surgery for skin cancers. He understands that a skin cancer diagnosis can be devastating to a patient’s emotional wellbeing, and he sees the amazing impact of compassionate, effective treatment.

Neeta Varshney, MD

(Courtesy of Coastal Skin and Eye Institute)

Specializing in eye care, Coastal Skin and Eye has both an optometrist and an ophthalmologist on staff. Neeta Varshney, MD, is a board-certified comprehensive ophthalmologist trained in the diagnosis and treatment of eye disease. Dr. Varshney is an accomplished surgeon and enjoys using the latest technologies available to deliver the highest degree of care to her patients. Dr. Varshney is a native of Southern California who comes from a family of physicians. After completing high school as class valedictorian, she later graduated summa cum laude from Northwestern University in Evanston, Ill., where she double-majored in biology and psychology. She received her medical degree (MD) with honors in 2009 from the David Geffen School of Medicine at UCLA. Dr. Varshney is well-versed in cataract and refractive surgery, glaucoma evaluation, and management (including laser treatments), macular degeneration, and diabetic eye disease, among other topics.

A client treatment at Coastal Skin and Eye Institute.

(Courtesy of Coastal Skin and Eye Institute)

Dr. Connor Caldwell is a board-certified optometrist who became interested in health care at a very young age. He began his journey in high school where he was nominated to attend an elite summer course for young professionals and aspiring doctors, the National Youth Leadership Forum on Medicine hosted at UC Berkeley. This is where he discovered his passion for the ocular healthcare field and continued his medical journey by pursuing a bachelor’s degree in Integrative Physiology from the University of Colorado. Dr. Caldwell was one of 50 students accepted into the Arizona College of Optometry. He trained with leading optometrists from around the world in many fields, including ocular prosthetics, low vision services, electrodiagnostics and specialty contact lens fitting.

In San Diego, with more than 200 sunny days every year, regular checks for skin cancer at the Coastal Skin and Eye Institute can catch the disease when simpler, less invasive treatments are still possible. Making note of any abnormalities during self-checks at home is also an important part of the process.

The Coastal Skin and Eye Institute also treats patients for conditions such as acne, moles, skin growths, and much more. On the cosmetics side, they provide treatments such as botox, lasers, microneedling, and more. The practice also provides eye examinations, including testing for issues such as glaucoma and macular degeneration. In addition to these tests, they can do vision checks and assist with the selection of glasses and contact lenses. Overall, patient testimonials have praised the Coastal Skin and Eye Institute for having a “super friendly” staff, having “a wide spectrum of services ranging from general skin care to cosmetic procedures,” having “the best service in my 20 year history of buying eyewear,” and for having a staff that makes you “really feel that you are in good and safe hands.”

Coastal Skin and Eye Institute has locations at 5500 Carmel Mountain Rd., Suite 206, in Carmel Valley and 477 N. El Camino Real, Suite C300, in Encinitas. Hours at the Carmel Valley office are Monday to Friday, 9 a.m. to 5 p.m., and hours at the Encinitas office are Monday to Friday, 8 a.m. to 5 p.m. Coastal Skin and Eye Institute also accepts Medicare and most PPO and vision insurance. Coastal Skin and Eye Institute’s Carmel Valley office offers dermatology, optometry, and ophthalmology services, and the Encinitas office currently offers ophthalmology.

Coastal Skin and Eye Institute will also be debuting a more patient-focused website. Patients can use the website for booking appointment requests, to learn more about the physicians and other information related to their skin and eye care needs. For more information, visit www.coastalskineye.com. — Coastal Skin and Eye Institute report

— Business Spotlight features enterprises that support this publication.

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Americans consumed a whopping 6.3 billion pounds of seafood in 2019, making the United States the second largest consumer of seafood in the world after China, according to the U.S. Department of Commerce. Whether enjoyed at home or eaten with family and friends while out, fish is a tasty, healthy protein that can be served in countless ways.

If you’re tired of preparing your fish dishes at home, and want to enjoy a meal at one of the many seafood chains that care about quality, keep reading. While there are some seafood chains out there that don’t emphasize quality and responsible sourcing, there are plenty of restaurants that do. These restaurants have implemented best-in-class practices, like only serving fish deemed sustainable by the federal government, harvesting oysters using restorative methods, and listing on its menus the origin of each fish served.

From high-end seafood restaurants found in cities all over the world to more casual franchises that have been around for decades, we rounded up 10 seafood chains that serve the highest quality fish. Be sure to consult the list before you go out to get your next fish fix.

Bonefish Grill

Bonefish Grill isn’t just known for its tasty dishes but its commitment to high-quality ingredients and sustainability, too. “Freshness brings flavor and color, and the best quality you can get,” the chain states on its website. “That’s why we put so much work into sourcing the best, freshest ingredients.” The company goes on to explain that it sources fish from all over the world and hand-cuts each serving on-site daily. Fish is also cooked on wood-burning grills, loaded each morning with oak wood, giving Bonefish’s grilled dishes their signature flavor.

The restaurant chain started over 20 years ago and has 175 locations, with many restaurants concentrated in Florida, North Carolina, Nebraska, Virginia, and New Jersey. Its menu is filled with eye-catching seafood choices like Maryland-style crab cakes, Atlantic salmon, Chilean sea bass, and a new addition, crispy fried shrimp, but it has great steak and chicken options, too, like filet mignon and chicken marsala.

RELATED: 8 Seafood Chains That Serve the Best Steaks

Seamore’s / Facebook

Seamore’s, the popular seafood chain that got its start in New York City, has been a proud James Beard Foundation Smart Catch Leader for years. According to the nonprofit’s website, Smart Catch is a program that focuses on increasing the number of sustainable seafood options offered on restaurant menus.

Currently located in places like New York City, Arlington, Va., and Darien, Conn., Seamore’s offers a Southern California-inspired menu, full of rotating dishes made using daily catches of seasonal fish. The fish is wild-caught from places like Cape Cod and the Carolinas just 24 to 48 hours before it reaches your plate.

Beyond this, the chain partners with local establishments to help support its sustainability efforts. For instance, in New York, Seamore’s sources ingredients from spots like Greenpoint Fish & Lobster, and in Virginia, it works closely with JJ McDonnell and ProFish. “Call it sustainable—but to us, it’s just common sense,” according to the restaurant’s website.

TripAdvisor

High quality is the name of the game when it comes to McCormick & Schmick’s. The upscale seafood restaurant chain, which now has over 25 locations, emphasizes sustainability and quality. According to its website, the restaurant only serves responsibly raised salmon and sustainably, ethically caught Ahi tuna. Meanwhile, its oysters come from proprietary oyster beds using restorative practices that help with bay preservation. The chain also prides itself on serving open blue cobia, a fish found in the Caribbean Sea near Panama that is considered the most sustainably raised fish in the world.6254a4d1642c605c54bf1cab17d50f1e

That’s not all, though. The chain features a lengthy menu full of exciting options, like miso black cod, pan-seared mahi-mahi, and North Atlantic lobster tails, and incorporates farm-fresh products and locally sourced ingredients into its recipes.

RELATED: 7 Steakhouses That Serve the Best Seafood

TripAdvisor

Brown Bag Seafood Co. is worth looking into, if you’re searching for a casual seafood chain that keeps sustainability and quality at the forefront. The restaurant, which currently has nearly 20 locations in states including Georgia, Illinois, and North Carolina, serves fresh, sustainably sourced seafood that, as its website states, is “flown in from around the world every day.” Even better? Brown Bag Seafood Co. only sources seafood approved by the Monterey Bay Seafood Watch.

The chain’s dedication to sustainability and quality goes deeper than ingredients. For example, it depends on wind energy to power its restaurants, invests in energy-efficient kitchen equipment, develops menu items that produce near-zero food waste and uses fully biodegradable packaging products.

Long John Silver’s

As it states on its website, Long John Silver’s was sustainable way before sustainability was a buzzword. Founded in 1969 in Lexington, Ky., the famous fast-food fish chain responsibly sources its seafood, serving wild-caught Alaskan pollock, cod and salmon from the North Pacific and coastal Atlantic waters, and hand-shucked clams from the Atlantic coast. The company further pledges to only work with partners who “fish smarter” and have less impact on the environment.

If you have a Long John Silver’s near you, try out one of its current promotions, which includes a $6 fish basket that comes with two pieces of classic battered Atlantic pollock, one side, and two hush puppies, and the $10 shrimp shares which allows you to choose from three different types of fried shrimp baskets that you can split with family and friends.

RELATED: 10 Restaurant Chains That Serve the Best Fried Fish

Truluck’s / Facebook

High-end seafood eatery Truluck’s maintains an “unwavering commitment to serving the highest-quality seafood,” and mentions on its website that it never serves endangered, overfished species. If you’re curious about the origins of the fish you’re eating, you’ll be happy to hear that Truluck’s lists this information on its menus.

Additionally, for three generations, the chain has been teaming up with professional crabbers to capture Florida stone crab sustainably—”long before sustainability became fashionable,” the company claims on its website. Its crabbers catch, cook, and then ship the Florida stone crab claws to each restaurant. The chain claims to never serve frozen claws and says its produce is sourced from local growers whenever possible.

Ocean Prime / Facebook

For over 30 years, Ocean Prime has been committed to the responsible sourcing of high-quality ingredients. Because of this, the chain shares on its website that this has “naturally aligned us with farmers, fishermen, processors, supplies, and bakers who share our commitment.” These partners include ProAct, which focuses on local and sustainably produced produce; Michael’s Finer Meats & Seafood, which works to source and sell innovative products via sustainable supply chains; and Chef’s Garden, which is dedicated to sustainable farming techniques.

Beyond serving the highest-quality ingredients sourced sustainably, Ocean Prime locations also use recycled content napkins, energy-efficient kitchen equipment, and low-flow plumbing techniques to help conserve water. The chain also partners with Darpro Solutions to convert its used cooking oil into biodiesel.

RELATED: 10 Restaurant Chains That Serve the Best Crab Cakes

Legal Sea Foods / Facebook

For over three decades, Boston-founded Legal Sea Foods has maintained an unwavering dedication to quality and sustainability. For starters, the popular seafood chain has a state-of-the-art safety lab where all fish is tested before it’s plated and served at one of its locations. The chain explains on its website that it looks for cold-water fish that is “top of the catch,” which means the fish was hauled onboard just before landing or caught by fishermen who go to sea for a single pass before returning to shore.

Self-proclaimed “fanatics for freshness,” Legal Sea Foods features over 40 varieties of fresh fish and shellfish throughout the year and only serves fish and shellfish that are within the federal guidelines, and therefore considered sustainable by the U.S. government.

Luke’s Lobster / Facebook

A family-owned Maine seafood business started by a third-generation lobsterman, Luke’s Lobster is a Certified B Corp business that solely serves sustainable seafood. A decade ago, the company launched its own seafood purchasing and production business in Maine, allowing it to buy directly from fishermen.

As covered on its website, Luke’s adheres to three core values. All seafood is harvested from clean waters using sustainable techniques and is expertly processed at the company’s seafood facility in Maine. Each piece of fish is also traced from “dock to plate to ensure perfect flavor texture and safety,” the company says. The chain further pledges to only work with suppliers who “bring value back to the shore,” and to share information on how ingredients are sourced and where they come from with guests. The company says it also uses the “power of the brand” to help out the community and environment.

The chain currently has 30 locations and counting in cities, including San Francisco, New York City, Las Vegas, Tokyo, and Miami. If you stop by Luke’s, try out one of its famous lobster rolls, offered in different delicious variations. If you’re not close to a Luke’s, you can also shop its seafood offerings online via its website.

RELATED: 12 Best Lobster Rolls in New England, According to Chefs

Eddie V’s / Facebook

Each day, fresh fish from around the world arrives at Eddie V’s, ready to be transformed into flavorful dishes. Varieties include swordfish from New England’s Block Island, scallops from Massachusetts’ Georges Bank, and yellowfin tuna from the Caribbean. The fine-dining seafood chain has over 30 locations and is known for its meticulously crafted dishes using only the finest ingredients. Some of its menu standouts include the Ahi tuna seared rare with pickled ginger, wasabi, and soy sauce, and the East Coast oysters, harvested from places like Norwalk, Conn., and Thunder Cove in Prince Edward Island, and served on ice with a side of cocktail and mignonette sauces.

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Dec 5, 3:20pm The restaurant Hilda and Jesse has apologized for refusing to serve three uniformed and armed San Francisco police officers on Friday.

“We made a mistake and apologize for the unfortunate incident on Friday when we asked members of the San Francisco Police Department to leave our restaurant,” co-owners Rachel Sillcocks and Kristina Liedags Compton wrote in a statement posted to Instagram Sunday afternoon. “We are grateful to all members of the force who work hard to keep us safe, especially during these challenging times.”

Yelp has added a disclaimer to Hilda and Jesse’s page, saying the page is being monitored by its support team, after a bombardment of negative reviews earned the restaurant a one-star rating.

Dec 4, 10:30pm A restaurant in North Beach refused to serve three uniformed and armed San Francisco police officers on Friday, because staff felt “uncomfortable with the presence of their multiple weapons.”

Staff “politely asked” the officers to leave, according to an Instagram post from the Hilda and Jesse, at an all-day brunch eatery that opened its doors on Nov. 1.

“We respect the San Francisco Police Department and are grateful for the work they do,” the post reads. “We welcome them into the restaurant when they are off duty, out of uniform, and without their weapons.”

The statement also added that “this is not a political statement, we did what we thought was best for our staff.”

San Francisco Police Chief William Scott tweeted a response on Saturday evening: “The San Francisco Police Department stands for safety with respect, even when it means respecting wishes that our officers and I find discouraging and personally disappointing.

“I believe the vast majority of San Franciscans welcome their police officers, who deserve to know that they are appreciated for the difficult job we ask them to do — in their uniforms — to keep our neighborhoods and businesses safe.”

By Saturday evening, Hilda and Jesse, located at 701 Union St., had been inundated with negative reviews on both Yelp and Google. It currently has one star and over 400 reviews on Yelp; the company normally puts a disclaimer on businesses receiving unusually high numbers of reviews due to controversy, but as of Sunday morning, that banner was not added.

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LATEST DECEMBER 5, 3:20 p.m. Hilda and Jesse restaurant apologized for refusing to serve three uniformed and armed San Francisco police officers on Friday.

“We made a mistake and apologize for the unfortunate incident on Friday when we asked members of the San Francisco Police Department to leave our restaurant,” wrote co-owners Rachel Sillcocks and Kristina Liedags Compton in a statement posted on Sunday afternoon Instagram was released. “We are grateful to all members of the force who work hard to ensure our safety, especially in these challenging times.”

Yelp added a disclaimer to Hilda and Jesse’s page stating that the site is being monitored by its support team after a bombing of negative reviews earned the restaurant a one-star rating.

Dec 4, 10:30 p.m. A North Beach restaurant refused to serve three uniformed and armed San Francisco police officers on Friday because the staff were “uncomfortable with their numerous guns.”

According to an Instagram post from Hilda and Jesse, an all-day brunch restaurant that opened its doors on Nov. 1, the staff “politely asked” officers to leave.

“We respect the San Francisco Police Department and are grateful for the work they are doing,” the post said.

The statement also added, “This is not a political statement, we did what we thought was best for our employees.”

San Francisco Police Chief William Scott tweeted a response Saturday night: “The San Francisco Police Department stands for safety with respect, even if it means respecting wishes that our officers and I find discouraging and personally disappointing.

“I believe the vast majority of San Franciscans welcome their police officers, who deserve to know that they are valued for the difficult work we ask of them – in their uniforms – to protect our neighborhoods and businesses.”

(1/3) Community engagement is a core principle of the police reforms of the SFPD in the 21st https://t.co/nJsk4hy0tB

– SFPD boss Scott (@SFPDChief) December 5, 2021

On Saturday night, Hilda and Jesse at 701 Union Street were inundated with negative reviews on both Yelp and Google. It currently has one star and over 400 reviews on Yelp; The company usually issues a disclaimer for companies that receive an unusually high number of reviews due to controversy, but this banner was not added on Sunday morning.

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SAN FRANCISCO (CBS SF) – The pace and hustle and bustle of the Glide Memorial kitchens, deep in the heart of San Francisco’s Tenderloin District, accelerated Thursday morning as hundreds of hot meals were prepared for their annual Thanksgiving celebration for those in need.

In recent years, the lines have grown longer, only slowed down by the restrictions put in place during the 2020 COVID outbreak.

CONTINUE READING: Black Friday opening times This year’s rush of customers is just a reminder

This year, Glide put up huge tents to protect everyone from COVID and to be socially distant.

“Right now there are more people living on the streets, there are more people who are hungry, and Glide is providing services every day,” said Glide official George Gundry. “The volunteers are big this year. We made it through much of the pandemic without a group of volunteers. This year they will crave turkey, ham … They will serve meals in the tents. “

The Salvation Army also made changes to their annual Thanksgiving meal present this year. In the second year, the organization’s food delivery program will use socially distant precautions. Hundreds of volunteers will help deliver meals to homes on Thanksgiving morning.

CONTINUE READING: New COVID variant “Omicron” identified; Dow stocks fall more than 900 points

“We are hypersensitive to the way COVID has isolated us all. So when this senior, this house-cuffed person, is welcomed by someone today, someone becomes a family, a friend, “said Salvation Army major David Pierce as he stood in the middle of delivery boxes piled to the ceiling. “To convey a feeling of love, gratitude, gratitude, appreciation and give them a feeling of hope today.”

For volunteer Kalani Isabel, it’s about giving something back – knowing only too well what it means to eat something on Thanksgiving.

“When I was young, my family was in need and the Salvation Army was always there for us,” says Isabel. “We didn’t have a lot of Thanksgiving and Thanksgiving was tough for my mother.”

That year the Salvation Army was supposed to deliver about 4,000 meals.

Mark Hopper brought his daughter with him this morning to volunteer, a reminder to be thankful and give back on Thanksgiving.
“If you’re showing that you want to be compassionate and empathetic towards people, you have to actually do it instead of just telling your kids,” said Hopper.

MORE NEWS: Two injured after escaping into a tree outside Palo Alto Sideshow

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“In the heart of the world’s biotech capital, companies like Fluidigm have helped fight COVID and save lives,” said David Canepa, president of the San Mateo County Board of Supervisors.

Local and state officials recently visited the South San Francisco-based biotechnology company that has played a huge role in fighting the COVID pandemic by providing thousands of tests on its microfluidic technology.

“We could serve the state of California, we could serve the world,” said Chris Linthwaite, President and CEO of Fluidigm. “So it’s a pretty massive acceleration and expansion of technology.”

Microfluidic technology was founded 20 years ago and became the perfect application for the need to conduct COVID testing on a larger scale. A quarter of a million tests could be done a day based on their production capacity. It uses saliva samples, but also takes nose and blood samples, Fluidigm representatives said.

The company shared one of its microfluidic cartridges with Canepa and California Treasurer Fiona Ma on a tour on July 9, Canepa said.

“The company also makes advanced equipment that enables clinical researchers to accelerate responses in the fight against cancer.”

Also known as the Integrated Fluidic Circuit or IFC for short, it runs a large number of samples and uses certain DNA and RNA sequences to determine whether a virus or a bacterium is present, said Andrew Quong, chief science officer at Fluidigm.

In addition to being able to detect the COVID-19 virus, it can also detect others like the influenza virus or when the person carries a specific mutation such as a BRCA1 mutation that has been linked to breast cancer or ovarian cancer.

As these smaller instruments develop, they become more affordable and easier to use when compared to larger, more expensive equipment, allowing hospitals and the hospital-affiliated laboratories that are not as well positioned to adapt and apply the latest technology, Quong said.

“We’re able to go into smaller labs and run them like bigger labs so we can really reach the underserved community that may need testing in the future,” he said.

Canepa asked how local and state decision-makers could support this work, to which Linthwaite replied that it hopes to bridge the gap between government agencies in order to better mobilize their resources. His main point of contact is with the Centers for Disease Control and Prevention, the National Institutes of Health, and the Department of Defense.

Last summer, the company received $ 40 million in investment, including funds from the NIH, to help scale its manufacturing and R&D process.

The life sciences tools company has 12 offices in 10 countries where it makes instruments, reagents, chemical test kits, and more for use in biology, including various types of research, primarily in immunology and oncology.

The tour was arranged by Biocom California, an organization that connects and advocates companies in the life science industry.

According to Biocom, life science companies in the peninsula, San Mateo and Santa Clara, directly employed 72,294 people in 2019 and generated 68.5 billion US dollars in economic activity.

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Berkeley City Council passed an ordinance to cut spending on animal products in half by 2024 and encourage the city to serve vegan food at public gatherings, prisons, senior centers and city buildings.

The mayor of the city, Jesse Arreguín, co-sponsored this measure, which is the first of its kind. She calls on the progressive city to offer plant-based foods such as vegetables, fruits, legumes, nuts, whole grains and seeds in public buildings.

The development is the result of the advance of Direct Action Everywhere, or DxE, an animal rights group in Berkeley that is advocating the same thing in San Francisco, Chicago, and other major cities.

DxE pushed for Berkeley to be 100 percent plant-based, but the city refused to give it all.

Schools were exempt from the ordinance because they were run by the independent school district.

The resolution cites reducing meat and milk consumption as part of Berkeley’s efforts to combat climate change by reducing greenhouse gas emissions.

The city has also initiated several environmentally relevant measures, reported KRON4.

In 2019, it became the first city in the country to ban natural gas pipelines from new buildings, and in the 1970s it was also the first to implement a garbage recycling program.

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By David Mauroff

Last week, the California Supreme Court issued an historic bail judgment confirming the innovative framework developed by the San Francisco Pretrial Diversion Project and our partners. The decision of the California Supreme Court was intended to enable better and equitable access to justice across the state and would not have been possible without the courage and tenacity of Kenneth Humphrey, the San Francisco Public Defender and the Civil Rights Corps. We celebrate their victory and we are committed to expanding our model of pre-trial rights.

As a result of the ruling, individuals across the state can no longer be held in prison simply because they cannot afford to pay bail, which reaffirms a fundamental principle of our legal system: people are innocent until proven guilty. For too long, wealth has been the biggest determinant of whether or not someone is offered pre-trial release. Pretrial detention disproportionately affects people of skin color and with fewer resources – even a few days in prison can result in the loss of a job, a home, child custody, or other life-changing circumstances. Faced with these challenges, those who cannot afford bail often face difficult choices of remaining in custody, pleading guilty, getting out of jail regardless of guilt or innocence, or paying a non-refundable fee to bail Companies that have benefited from this system for decades and that sometimes engage in compulsive and financially predatory behavior.

San Francisco can serve as a pre-trial model for the state as litigation in the Humphrey case has already resulted in a number of changes in the practices and procedures of the San Francisco Supreme Court. Following the 2018 Humphrey Appeals Court ruling, San Francisco found higher pre-trial firing rates and fewer bail layoffs. As a result, our Sheriff’s Office, Mayor’s Office, and Board of Supervisors responded with a significant investment in the Pretrial Diversion Project in San Francisco. Since its inception in 1976, SF Pretrial has supported bail reform as a not-for-profit organization and introduced innovative release practices, always conscious of our commitment to protecting the safety of the public and crime victims. With roots dating back to 1964, we are a neutral and independent non-profit pre-trial solution that operates outside of law enforcement. SF Pretrial develops customer-centric services designed to assist individuals who are considered innocent when they appear in court and go on with their lives.

SF Pretrial is committed to a fairer and more equitable judicial system and is responding to the downstream impact of litigation related to bail reform by offering a full and diverse range of customer-facing services that help courts more easily accommodate non-monetary clearance requirements. Since the impact of Humphrey in San Francisco, our case management program publications have doubled, while our public safety and court occurrence rates continue to match and exceed scores among the most pre-eminent pre-litigation systems in the nation, delivering return on investment in community resources as confirmed by SF Pretrial.

While the California Supreme Court decision marks a victory for communities across the state, much remains to be done. In responding to this decision, jurisdictions must consider how additional support can be added to existing resources to create a new culture of pre-trial justice.

Working with our community and criminal justice colleagues, SF’s comprehensive pretrial framework includes in-custody services, re-entry planning, clearance facilitation, customer monitoring and case management. We offer a wide range of support services as outlined in Humphrey’s decision, including referrals to partner agencies for mental health, substance use, housing, family support, medical services, and the like. With the support of the Sheriff’s Office, a decades-long partnership, SF Pretrial is an example of how law enforcement assets can be divested to develop community-based solutions. We are offering the state our exemplary and exemplary partnership with the Supreme Court, Sheriff, District Attorney, Bar Association, Public Defender, Parole Department, Police Department, and dozens of community partners as a fully functional response to the Humphrey decision. Our agency and pre-trial system have evolved significantly over the past few years, and we strive to share our experience and framework with jurisdictions across California.

More information is available at www.sfpretrial.org.

David Mauroff is CEO of the San Francisco Pretrial Diversion Project.

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