Greer's OC: Finding a cure to Type 1 diabetes

October 26, 2011|By Greer Wylder

Chances are you know someone who has diabetes or your life is affected by it. Thankfully, researchers and scientists are dedicating their lives to finding a cure.

From 6 to 9 p.m. Nov. 3, join award-winning documentary filmmakers Lisa Hepner and Guy Mossman, of Vox Pop Films, at Hoag Hospital's Mary & Dick Allen Diabetes Center for an evening of art, film and discussion about exciting developments in the quest to cure Type 1 diabetes.

Hepner is a type 1 diabetic. The filmmakers are working on a feature documentary, "Patient 13," that follows Scott King — scientist, entrepreneur and Type 1 diabetic — at the climax of his 30-year quest to cure diabetes.


The evening will include an art exhibit featuring artists' perspectives on Type 1 diabetes.

All of the participating artists are affected or connected to diabetes, including Shepard Fairey, Zoey Stevens, Greg Craola Simkins and Anthony Ausgang.

Special guests will include Dr. Jonathan Lakey, from the UC Irvine School of Medicine and co-pioneer of the Edmonton Protocol, and Scott King, president of Islet Sheet Medical.

Delicious foods from Avanti Café in Costa Mesa will be served. For more information about the film, visit

On Nov. 3, the filmmakers will also launch their Kickstarter Campaign — an online service for fundraising — to raise $30,000 in 30 days for "Patient 13."

The Mary & Dick Allen Diabetes Center is at 520 Superior Ave., Building 150, Newport Beach. RSVP at


Uncommon food

Laguna Beach has been making a strong bid to become the new foodie capitol of Orange County with a trifecta of restaurant openings in recent months: Katsuya, Broadway by Amar Santana and — just last Friday — Three Seventy Common Kitchen+Drink.

Three Seventy Common is the creation of chef/owner Ryan Adams, who took over the former Sorrento Grille location (with a new urban and rustic interior with re-purposed elements — loved the romantic-lit tables upstairs) and is serving contemporary American cuisine with international influences.

Chef Ryan sources foods from local farmer's markets and other purveyors for an ever-changing seasonal menu that starts with a twist on traditional bread and butter baskets: a snack of delicious bacon maple popcorn, then onto small, medium and large plate choices. They're ideal for sharing. Or not.

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