4L Magazine November 2014 by 4L Magazine

NOVEMBER 2014 // MOVEMBER

Only Women

SHOULD

SHAVE in November

FALL

FOODS The Real

SEAN GARVEY

Movember JOIN THE MOVEMENT

FITNESS NUTRITION FOOD & DRINK

4LMAGAZINE.COM | Fully cultured, yet unshaven

TRAVEL

FROM THE EDITOR

SanDiego

LIVE

LOVE

LEARN

Magazine LAUGH

* Fully cultured yet unshaven*

VOLUME 2 * ISSUE 9 * NOVEMBER 2014

PUBLISHER/EDITOR CHRIS LAPHAM

As I sit here writing this, I feel an agitating itch lingering on my upper lip, and it’s driving me nuts, which signifies it’s that time of year again: Movember.

DIRECTOR OF SALES/SENIOR EDITOR STEVE KANG

It started as a novel concept by a small group of guys in a pub: Put a fun and interesting spin on educating people about an otherwise very serious, not very fun topic. While they were at it, they thought, “why not raise a few dollars for charity in the process?”

DIRECTOR OF MARKETING PETE ROCKY

SENIOR MANAGING EDITOR CORY WATERHOUSE

CREATIVE CONSULTANT/PHOTO EDITOR JOHN SCHNACK ONLINE EDITOR JERAN FRASER

Movember is a worldwide movement advocating education of men’s health issues, with an emphasis on testicular cancer, prostate cancer and men’s mental health. To date, the Movember Foundation has raised a whopping $550 million and funded 800 men’s health projects. At press time, the official Movember San Diego page reports 2,725 team members with $72,000 raised so far.

4L has varied interests, and men’s health is one of those that’s front and center. We’re committed to doing our part, as evidenced by this ridiculous thing growing on my face.

RESEARCHER MATT FAIRBANKS CONTRIBUTORS Meghan Balser, Mike “Mikey Beats” Beltran, Michelle Lyn, Erik Martin, Lara Miller, Bridget Najour, Brady Phelps, Stacy Cafagna Pollard, Miles Roberson, Brian Shire, Jason Stewart, Molly Tremblay, Max Wettstein, Steve Woods PHOTOGRAPHERS Lauren Fraser, John Schnack

I have to put all my cards on the table here and just be honest; I grow a dirty mustache. I mean, it’s terrible and some might say embarrassing. Tom Selleck would be appalled.

ACCOUNT REPRESENTATIVES Andrea Batlle, Marissa Goodbody, Teresa Strom

If you see some guy walking down the street looking like a pervy creeper, don’t rush to judgment. He’s probably rocking the stash for a very good reason. Or, he’s a hipster. Please take time to read the cover feature by Stacy Cafagna Pollard; it’s loaded with useful information that just might save your life one day. This past summer was one for books. We were blessed with amazing weather and a seemingly endless supply of south swells for those of you who enjoy the surf. It was also an incredible year for offshore fishing. I know we’re not a fishing publication, but 4L is about the camaraderie of friendship and family, being active and enjoying the outdoors. To me, being on the water with close friends and family embodies all of that. Being on the water is also my sanctuary, especially this year. We were treated with excellent halibut, white seabass and yellowtail fishing in the spring and early summer. Summer and fall treated us to some of the best yellowfin tuna, marlin and dorado fishing we’ve seen in years.

NOVEMBER

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FITNESS NUTRITION FOOD & DRINK TRAVEL

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For the first time in my life, we saw significant numbers of wahoo and blue marlin right in our backyard, which is unprecedented. Our crew in particular was on the wrong end of an estimated 600lb blue marlin. The battled lasted for hours and went into the dark, with the fish ultimately prevailing. I wouldn’t change a thing; the site of that big, crazy fish will be etched into my memory for life. Thanks to all those who made it a memorable season. In closing, I wanted to touch on Veteran’s Day. My grandfather served in the Air Force and my dad in the Army. I would like to personally thank the men and women in our armed forces. They sacrifice to protect the very freedoms that allow me to sit and write this column every month.

4L Magazine 1880 Diamond St., San Marcos CA Phone: (760) 744-0911 www.4Lmagazine.com

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Here’s to you, cheers!

OCTOBER

URANT

LIKE US ON FACEBOOK!

RESTA 2014 //

GUIDE

4L Magazine is published monthly except Dec/Jan is bi-monthly. The known office of publication is 1880 Diamond St., San Marcos, CA 92078. 4L is published by Known Publishing Group, Inc. All rights reserved. Articles and stories appearing in 4L may not necessarily represent the views and opinions of 4L Magazine. Reproduction in whole or in part without prior written consent is strictly prohibited.

K + DRINNT

RA RESTAU GUIDE

Beer MM M.. .

FITNESS NUTRITION DRINK FOOD & IPS RELATIONSH TRAVEL

4 4L MAGAZINE | NOVEMBER 2014

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4Lmagazine.com

CONTENTS

FEATURES & DEPARTMENTS

GAMBLING 46 TIPS: Styles of Betting

PAGE 16

MOVEMBER PAGE 20

FACE FUR FITNESS 8 FAST BREAK: Winning 10 MAX WETTSTEIN:

FITNESS & NUTRITION

FOOD/DRINK 22 EVOTEK LAUNCH PARTY at Pacifica Del Mar 24 CHEF’S TABLE: The Wild Thyme Company 26 BEATS & EATS: Raglan Public House + Barbarian 30 RESTAURANT REVIEW: Wang’s North Park 32 UNCORKED: Sean Garvey 34 CRAFTY: Fairweather 36 HAPPIEST HOUR: Pillbox Tavern & Grill 38 BEER ME: Alehouse Brewing Co.

ON PAR 50 GOLF TIPS: Amy vs. Danielle — Closest to the Pin

RELATIONSHIPS 52 MUSINGS: Age Discrepancy

FASHION 54 Attention to Detail

STUNNING SAN DIEGO 56 Julianne Charland

RHYTHM

64 HOT WIRE: Concerts and Show Dates

AROUND TOWN 70 NOVEMBER EVENTS: Local happenings and things to do

40 TENDER: Ashley Goodloe 42 DISH: Roasted Butternut Squash & Sundried Tomato Soup

62 ALL HANDS ON TECH: Lust-worthy gadgets that we all don’t need 6 4L MAGAZINE | NOVEMBER 2014

4Lmagazine.com

FITNESS

FAST BREAK

WINNING

“Do you want me to be good to you or good for you?”

One of my mentors asked this question of me when I was still a young man. He was addressing my attitude toward his instruction at the time. This question can be posed to any player by any coach of any sport. BY JASON STEWART

GOOD TO YOU

GOOD FOR YOU

A coach could tell a player that his or her effort and technique are great all the time. They could praise players for everything and never offer constructive criticism. He or she may allow players to practice or compete at a level that is comfortable to them. Everyone likes to feel good about how they are doing something.

A coach who offers useful criticism and honesty is one who cares about a player’s future and longevity. Even though it is frustrating and may sometimes hurt the athlete’s ego or feelings, having a coach or teacher who sets a high bar is precious.

put in the game at what time and situation. Coaches should be fair and open to learning about their players. They should utilize patience, allow for mistakes and respond with feedback that has a positive tone. This is especially important in the beginning of a season. However, a coach should be clear about expectations and standards. When standards are not met, a coach should make sure the players are aware of it. Encouraging players to try again after receiving

Most coaches lead with a particular future or vision in mind. In their heads they see visions of how a player and his or her teammates can perform. Sometimes players in the moment have no idea what their coach is thinking. (You should ask

your coach what his or her vision is for you or your team).

BOTH I believe there is a way to do both. A coach can be good to a player and be good for a player simultaneously. How? Well, its not easy. It requires focus and time to get to know each player’s tendencies and attitudes. This is another reason why practice is so valuable. Practice is the time a player gets to learn about their coach and teammates. Likewise, the coach is learning about his or her players and staff. Over time, this makes for a strong relationship between players and coaches. Practice and time also make it easier for coaches to determine who to

ACHIEVING THE COACH’S VISION

technical instruction helps to reduce the anxiety of the previous failure. As the season progresses, players will be more productive and creative knowing they can make decisions and operate without apprehension. However, if as the season goes on the players do not improve at an acceptable rate, a coach will need to analyze his or her players to find an appropriate way to motivate, criticize and discipline individuals and the team.

In basketball, as with other sports, each player is like a chess piece, skilled in different areas and trained to do certain things. The difficult task as a coach is to place the right players in the right situation at the right time to have team success, which is what everyone wants. If a coach is only being good to you and not good for you, then you may never attain a position in the “winner’s circle” at a very competitive high school, college or professional level. (Yes, there are still guys in the NBA who underachieve). Players must realize that winning at the highest levels requires hard work, failure and correction—followed by more hard work. Winning takes a dedication on both the part of the players and the coach. When the players and coaches are in sync, success is usually around the corner.

Jason Stewart can be reached through his website at www.ProUniversity.Net or by email at Coach@ProUniversity.net 8 4L MAGAZINE | NOVEMBER 2014

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LIVEFAMOUS.COM

THE BEST IN SURF ACCESSORIES

PHOTO: LESSER

Dane Zaun

FITNESS with Max Wettstein

FIT SEASON for the

Getting Fit for Ski and Boarding Season is Critical

10 4L MAGAZINE | NOVEMBER 2014

4Lmagazine.com

Snow skiing and snowboard season is just Not medical advice. around the corner; don’t be Opinion only. caught off guard! It’s time to tune and sharpen your boards as well as your fitness if you want to maximize your potential for fun while minimizing your risk for injury. Make no mistake: Downhill alpine riding is very highintensity and very demanding physically and will test every measure of your fitness. Trust me, you don’t want to roll up to the slopes on day one of the season totally out of shape and collapse into oxygen debt just getting all your gear on, suffer from low-back spasms on the morning of day two or, worse yet, rupture a knee ligament on your “last run” of the day.

interval-style, anaerobic, eccentric-contraction, lactic-acid-producing, near-maximum-effort bouts, immediately followed by stagnant, chilling lift-line waits and chairlift rides back up, usually in a cold, high-altitude climate. Now if that doesn’t sound like a combination for potential energy, I don’t know what does!

So take precaution and action now! Pay your dues in these next few weeks leading up to your first trip to the slopes. Not only will you avoid injury, but you’ll actually be fit enough to enjoy riding the mountain all day as opposed to suffering through a half day on the slopes, barely making it to the lodge and downing beers by lunch.

You can never really be too prepared, even riding inside the patrolled boundary lines. Everyone intends to ride terrain that suits their own ability, but it’s still a very dynamic sport that most of us rarely do, in challenging outdoor terrain and in shifting weather conditions that we’re not often exposed to. And, let’s face it, most of the time we end up riding with a group of friends of mixed abilities and mixed egos. You just might happen to be the weak link, pushed to ride beyond your ability by your hooligan mates! While we cannot completely, physiologically prepare for the elevation change until we actually relocate to the mountains, there is plenty we can do to prepare the rest of our fitness.

DISCLAIMER

OK, you’re right: There’s absolutely nothing wrong with a beer at lunch—but only if you make it back out for a few more runs! After all, you just paid major bucks for a full day lift ticket, so you owe it to yourself to ride post lunch as well. Plus, doesn’t that post-ski beer taste so much better when you’ve actually logged a full day? Even if you are in good shape right now with a respectable fitness level, it still will make your mountain experience more rewarding if you add some sport-specific exercises into your routine that mimic the movements and intensity level of riding the bumps, carving the groomers or hucking off your favorite cliff. Downhill skiing and snowboarding are very high-intensity activities, inherently performed in

By the time you unload from the chairlift, you could already be stiffening up and chilled to the core. So much for keeping your muscles and ligaments warm and pliable! Dressing appropriately for the extreme range of motion and climate conditions goes without saying, and although it is beyond the scope of this article, your apparel and gear choices can make or break your day on the slopes in a matter of minutes.

As you may have already deduced from the preceding paragraph, the best way to prepare for downhill alpine riding is by applying a high-intensity interval training strategy, known simply as HIIT for short. The HIIT style training targets both anaerobic (lactic-acid producing) cardio and strength fitness, possesses high exercise value (greater fitness stress in shorter period of time) and conveniently can be done almost anywhere there is a hill, staircase,

treadmill or spin bike, using only your own body weight, so it is very practical. A HIIT style workout typically lasts only 30 to 40 minutes—including a 10-minute warmup and 10-minute cool down—and is performed in a 1:3 interval ratio of 1 minute of maximum effort working interval immediately followed by 3 minutes of resting interval, repeated for 20 minutes. The key term here is “maximum effort,” which means during the working-interval you’re pushing yourself predominantly into the anaerobic energy system, huff and puff, oxygen-debt, lactic-acid burning zone, all the way to nearfailure! You can motivate to reach this intensity level knowing you only have to maintain it for 1 minute, before getting to rest for 3 minutes. Think about how long your typical bout of downhill riding lasts before you either pause on the run to collect your buddies, hit lactic-acid accumulation (i.e. quad-burning) failure or reach the bottom of the slope. This is typically about one minute of riding. This type of HIIT training also does wonders for your general fitness level too, not to mention post-workout, metabolismboosting, fat-burning potential, but I won’t get into that here. Just know with HIIT style training (good) pain on the working-interval does equal big gains, yielding high exercise value, and over time you will raise your lactate-threshold, improving your anaerobic stamina. The working interval is typically accomplished by running up a hill or staircase, or sprinting a lap around the track, or sprinting uphill on a bike. The resting interval is accomplished simply by walking back down the same hill or staircase, ideally while wearing a heart rate monitor to realistically know where you stand in your recovery, and to validate your exertion perception. This HIIT workout should ideally be performed two to three days per week, spaced out respectively evenly between your other workouts.

NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 11

FITNESS with Max Wettstein

On your other training days you will ideally add in a day of lower-body/legs strength training to include alternating lunges, squats and stiff-legged dead lifts. These exercises are going to strengthen the muscles surrounding your knee joints, building rock solid joint integrity, and boost your overall leg strength to meet the physical demands of downhill riding and alpine-terrain negotiation. Perform them using a weight that allows at least 15 repetitions and perform three sets each, even if this means using only your own body weight. Good form is paramount above all else, so save your ego for the mountain. Seriously: Getting injured in the controlled, training environment of the gym is not only lame, it is stupid. These aforementioned exercises are also going to strengthen your glutes, lower-back muscles and core, which are absolutely critical in allowing you to withstand the downward sloping impacts and repeated eccentric contractions of absorbing moguls, terrain obstacles, checking off too much speed in the steeps, and the high G-force loading experienced during power carving. On your remaining three days of the week, I recommend incorporating one day of plyometric, calisthenic and agility-style training, to include movements like box jumps, broad jumps, high-knee skips, trampoline work, agility ladder or cone patterns and burpees. For another day, I recommend a longer, slower, endurance type of jog, hike or bike ride to also work on your aerobic fitness, which will help you acclimate more quickly to the elevation by producing more red blood cells, and if you decide to hike for some untracked fresh snow, you’ll be relying on your aerobic capacity to get you there. On your last day of the week, you have an optional rest day, a free-sport day or, if you happen to also still care about your upper body fitness and physique, you should use this final day to strength-train your upper body. On your free-sport day, you could think about adding in some rollerblading if you’re a skier and some skateboarding if you’re a snow-

12 4L MAGAZINE | NOVEMBER 2014

boarder to mimic the same movements on flat land. Seriously, there is a big cross-over benefit to crosstraining with these hardscape activities–just ask the pros. Though we can’t actually prevent altitude sickness, and while some of us will inherently be more susceptible to experiencing it than others through no fault of one’s own, heading up the hill already fit and healthy will highly decrease your risk. Remember also that dehydration is more common at elevation, especially when you’re first acclimating, and that alcohol and caffeine will tend to compound this issue since they are diuretics. Dehydration will increase risk and severity of altitude sickness symptoms. Also, rarely does anyone sleep soundly during their first few nights up in elevation, which can also add to the risk of altitude sickness. Ingesting 200 mg of NSAID Ibuprofen or the like before going to bed may help prevent or minimize altitude sickness or the symptoms, according to some mountain guides and the Ski Patrol. Drinking extra water is essential, too! Time permitting, some light stretching and/or foam-rolling is highly recommended in the morning before your first run. Consider wearing some wicking-type, compression wear as your first-layer to enhance performance. Even applying a hot pack to your lower-back could help get the circulation going. And, if possible, choose a run that is mellower for you for that first run of the day; that will give your back, knees and core a chance to loosen up and warm up! By the time you take two chairlifts to get to the top, you will certainly be on the cold side, making you more prone to injury. Recognize your fatigue also and call it day before you think you’ve hit your limit! Chances are most of your buddies will already be in the lodge with a beer waiting for you! And finally, even if you’re not superstitious, NEVER say, “last run” or “one more run” or “watch this” to your bros, because psychologically you will be more likely to do something stupid when you’re already toast from riding all day!

4Lmagazine.com

NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 13

NUTRITION with Max Wettstein

MEN’S HEALTH

AWARENESS A Diet and Lifestyle for a Healthy Prostate!

Since it is “No Shave November,” a.k.a. Movember, I thought I would make this month’s nutrition topic about foods that promote a healthy prostate! But in addition to some healthy food choices, I can’t help but also give you some lifestyle tips as well to maintain a healthy prostate as you age into your 40s, 50s and beyond.

For example, did you know that regular ejaculation is absolutely one of the healthiest things you can do for your prostate? To be more specific, a recent study (don’t ask me how they studied this) showed that men age 40 and over who ejaculated at least 21 times per month had a 33 percent lower risk for developing an enlarged prostate gland or prostate cancer than those who ejaculated less frequently. Obviously, the safest but least fun way to accomplish this is through masturbation, because increasing sex partners will increase your risk of exposure to many other STDs that could be more way more life threatening than prostate cancer! Why should you be so concerned with your prostate anyway? Well, doctors recommend at age 40 that you get your first prostate check, by having your rectum probed with the finger of a medi-

14 4L MAGAZINE | NOVEMBER 2014

cal expert. This type of check will allow a doctor to manually feel your prostate gland and see if it is enlarged or has any lumps, or hard spots. At age 50, doctors recommend a prostate check every year, by either manual check through the rectum or a blood lab Prostate Specific Antigen (PSA) test. The problem with blood PSA tests is they are really only useful when several tests are taken over a period of time detect a trend. Your PSA levels can acutely rise into a risk-alert level through many activities such as sexual intercourse, bicycling or any other kind of trauma near that area of your body. Even sitting too long during a road trip can spike your PSA levels, possibly alarming you and your doctor for no reason. So as unpleasant and as violating as it may be, many experts feel that the manual finger-insertion

check is more accurate and reliable than a blood PSA test. What all these tests are trying to check for is early onset of an enlarged prostate gland, medically known as Benign Prostatic Hyperplasia or BPH, which can then be a precursor to prostate cancer. It is considered very curable and isn’t likely to kill you, but still nobody wants cancer! Here is the catch: All of us will eventually have an enlarged prostate. It is simply a matter of time. Check this out: 50 percent of men over age 60 will experience enlarged prostate. By age 85, more than 95 percent of us will “suffer” from enlarged prostate. I say suffer in quotations because, to be honest, it is not really suffering at all but rather a natural part of the male aging process.

4Lmagazine.com

NUTRITION with Max Wettstein

This leads me to my next point: Many doctors may recommend not even treating BPH if the patient is already past a certain age. Why? Because the theory is the patient will likely die from some other cause before prostate cancer would possibly kill them; it is a slow progressing cancer. So while prostate health and awareness are important, they are nothing to panic about. There are some physiological triggers that could cause early onset enlarged prostate or cause it to progress more quickly, such as high hormone levels, especially testosterone which metabolizes into DHT or dihydrotestosterone, and estrogen. In fact, there is link between men with classic male-pattern-baldness and enlarged prostate. Malepattern baldness and excessive body hair are thought to be caused by high levels of DHT. However, this is beyond the scope of this article and should be thoroughly discussed with your doctor. OK, so let’s get to the pro-prostate health foods part of this article already! Here’s the main takeaway from not only my research for this article but all my years of writing as fitness professional: A truly optimally healthy diet—a lean-body diet—is also an anti-cancer diet and inherently a healthy-prostate diet! Dude, just eat clean and exercise and sleep well and get regular prostate checks and you’re 90 percent there! There is a caveat: A typical bodybuilder’s diet, in the traditional sense, could potentially be a cancer-promoting diet if cancer runs in your family or you are exposed to many carcinogens. Why do I say this? Because there is BIG link between diets that are based heavily on animal-proteins and cancer progression. Animal protein seems to allow cancer cells to thrive more when compared to a plant-based diet. No, I am not saying to go vegan here by any means. Rather, simply eat a diverse, vegetable-rich diet where animal proteins are consumed in moderation. Another issue with the typical bodybuilding or paleo diet is they like to grill their meats because grilling does, in fact, burn most of the fat off, producing a leaner serving. However, grilling tends to also char parts of the meat, and charred meat is a known carcinogen as are the advanced-glycation-end products grilling produces. So grill in moderation. The lower heat the better for avoiding carcinogens as far as all food cooking is concerned, except for steaming.

Of course, there are many more foods, and the more diverse your diet the better! However, these nine foods are the ones that made my cut. Now I challenge you to go find 10 more foods. Lastly, you can eat the healthiest food our planet has to offer, but if you are not exercising regularly none of what you eat is going to matter.

Here is a short list of foods that passed the “more than anecdotal” test for supporting prostate health, and where possible the specific nutrient they contain that is responsible for helping your prostate: 01 Lycopene From cooked tomatoes and tomato sauces. 02 Cruciferous Vegetables Such as broccoli, cauliflower and Brussels sprouts. 03 Zinc Abundant in many foods such as almonds, pumpkin seeds and oysters. Be very careful with your source of raw oysters, however! 04 Bell Peppers Full of antioxidants other powerful phytonutrients. 05 Omega 3 EFAs Also known as Essential Fatty Acids, abundant in cold-water fish, walnuts, avocados and olive oil. 06 Garlic and Onions Remember these from the superfoods list we published a while back? 07 Soy Yes, that’s right, I said soy! Many bodybuilders fear soy as they think the natural phytoestrogens soy contains will cause a rise in their own estrogen levels, which is absurd! Soy is abundant in cancer-fighting isoflavones, anti-oxidants and its phyto-estrogens block more harmful, synthetic xeno-estrogens. There is no denying the repeated studies that show cultures that consume high amounts of soy traditionally have the lowest cancer and prostate cancer levels globally. 08 Pomegranate Eat more pomegranate! Just make sure it is actually pomegranate you are eating and not some fake product with only 10 percent real pomegranate juice. Also with fruits, whole fruits are always a better choice than drinking juice, if you want to get all the fiber and nutrients. 09 Avocados Are full of antioxidants, plant sterols and unsaturated fats that help battle cancer cells and lower inflammation.

Here’s to our prostate, gentlemen! Because what I did NOT tell you yet is that without your prostate, sporting wood and sexual intercourse are NOT possible. Once your prostate starts going, boys, it’s all downhill sexually! Enlarged prostate usually also means the beginning symptoms of erectile dysfunction, or ED, as well, so take charge or your prostate, your health and your life right now!

NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 15

BY STACY CAFAGNA POLLARD

BEGINNINGS

MOVEMBER It started innocently enough, perhaps the same way many great ideas are born: two friends, a couple of beers, a simple question. Where had the mustache gone, these friends wanted to know, and could they bring back this once fashionable trend, they joked. Men, beer, fashion, mustaches—not your typical ingredients of a contest but, alas, a challenge was sparked. Shortly after this ordinary gathering at a quiet pub, Travis Garone and Luke Slattery launched a quest to bring back the mustache. Inspired by a friend’s mother who was fund raising for breast cancer, they decided to put a charitable spin on their campaign, and focus on men’s health issues. “Are you man enough to be my man?” they challenged their friends. Thirty guys accepted. “They designed rules and guidelines (which are still in place today) and agreed to charge $10 to grow a ‘Mo’,” states the Movember Foundation’s website. The premise: Start the month of November with a cleanshaven face and do not shave again for the entire month. That first challenge was in 2003 in Melbourne, Australia. Although no funds were formally raised that year, the original group of 30 “grew their mustaches with such enthusi-

asm” that the concept was formalized the next year and, soon enough, a worldwide movement, known as Movember, was born. “Movember is the global men’s health charity where men grow and women support the mustache during November. Movember is about bringing back the mustache (Mo), having fun, creating conversations and awareness, and raising funds for men’s health, specifically prostate cancer, testicular cancer and mental health problems.”

In the second year of the campaign, the men of Movember, still local to only Australia, raised around $40,000. But it took just a handful of years before the concept went global. In November of 2007, a surplus of mustachioed men could be found in six countries, including the United States for the first time. To date, the Movember Foundation has raised more than $550 mil01 Start clean shaven on Nov. 1. lion and funded 800 men’s health projects. There are more than 4 million “Mo Bros and 02 Grow (and groom!) your Mo Sistas,” as participants are called, from mustache for 30 days. 21 different countries.

RULES

03 Use the power of the mustache to create conversations about men’s health. 04 Become an official Mo Bro or Mo Sista at movember.com, where you can enlist team members and track your fundraising efforts.

“Growing just a mustache in Movember symbolizes a commitment to improving the state of men’s health,” says Mark Hedstrom, U.S. director for Movember. The foundation’s website continues, “We’re committed to changing the face of men’s health and won’t stop growing as long a serious men’s health issues remain.”

FACTS

WHY MEN’S HEALTH Changing the face of men’s health became the motivation behind the men of Movember, with specific focuses on prostate cancer, testicular cancer and mental health. “Now, more than ever, is a critical time to raise funds and awareness for men’s health,” notes Hedstrom. “Together we are making a change and reducing stigmas so that men can take action for their physical and mental well-being.” Who knew that the change agent for men’s health awareness would be millions of mustaches? Can issues as important as cancer and mental health really be taken seriously, especially when discussing them with men sporting seriously overgrown mustaches? Movember’s success and the sheer amount of dollars raised speaks for itself. And as I’ve learned personally from the males I love most in my life, humor is often the best way to tackle the most somber issues. And, seriously speaking, we need the men in our lives healthy, taking proactive roles in their well-being. So if growing a big mustache sparks a conversation and even prompts a more healthy and aware husband, son, father, brother or friend, I’m all for that.

Speaking of conversations, here’s some facts to spark those discussions. Prostate Cancer Quick Facts What exactly is the prostate, you ask? It’s part of the male reproductive system, which has the main function of producing fluid that protects and enriches sperm. After skin cancer, prostate cancer is the most common cancer among men, and it often can be successfully treated. This year approximately 233,000 new cases will be diagnosed, according to the American Cancer Society, with close to 30,000 deaths. “Although prostate cancer is the second leading cause of cancer death in American men (behind lung cancer), most men diagnosed with prostate cancer do not die from it. In fact, more than 2.5 million men in the United States who have been diagnosed with prostate cancer at some point are still alive today.” (Source: American

Prostate Cancer Risk Factors Gender: prostate cancer only affects men. Age: the older a man, the more likely he is to be diagnosed with prostate cancer. More than 65 percent of all prostate cancers are diagnosed in men over the age of 65. Family history: a man with a father or brother who developed prostate cancer before 60 is twice as likely to develop the cancer. Ethnicity: African American men are more likely to develop prostate cancer and are nearly 2.5 times as likely to die from the disease. Lifestyle: poor diet and lack of exercise.

(Source: us.movember.com)

Prostate Cancer Symptoms

Cancer Society)

– Urinary issues

Of particular concern is that prostate cancer can develop without men experiencing symptoms in the early stages, making it important to be aware of risk factors.

– Blood in the urine or semen – Reduced ability to get an erection – Painful ejaculation

18 4L MAGAZINE | NOVEMBER 2014

(slow flow, hesitancy, frequency, urgency)

(Source: us.movember.com)

Testicular Cancer Quick Facts The American Cancer Society states approximately 8,820 new cases of testicular cancer were reported for 2013, with about 380 deaths. This cancer largely afflicts young men between the ages of 18 and 40, but about six percent of cases occur in children and teens. Although the causes of testicular cancer are unknown, it is one of the most curable forms of cancer. Like prostate cancer, men may experience few or no symptoms of testicular cancer, so understanding risk factors is important.

Testicular Cancer Possible Risk Factors • Undescended testes at birth • Family history

(father or brother with testicular cancer)

• Previous occurrence of testicular cancer

(Around one in 25 men who have had cancer in one testicle are likely to develop cancer in the other testicle at some stage)

• Down syndrome may also increases a man’s risk There is no known link between testicular cancer and injury to the testicles, sporting strains, hot baths or wearing tight clothes.

(Source: us.movember.com)

Testicular Cancer Symptoms • Swelling or a lump in either testicle

(usually painless)

• A feeling of heaviness in the scrotum • Change in the size and shape of the testicles • Aches or pain in the lower abdomen or groin • A sudden build-up of fluid in the scrotum • Pain or discomfort in a testicle or in the scrotum • Enlargement or tenderness of the breast tissue Because often the first sign of this cancer is a lump on the testicle, the American Cancer Society recommends a testicular exam as part of a routine cancer-related checkup. Regular self-examination is important for young men, especially those at higher risk of developing testicular cancer. Being familiar with the size, shape and usual level of lumpiness can help you determine if something is not quite right. Please click here for the American Cancer Society’s step-by-step guide on self-examination.

(Source: us.movember.com)

4Lmagazine.com

MENTAL HEALTH QUICK FACTS Mental health and well-being is an extremely broad topic, but the Movember Foundation has highlighted five areas which most affect men: depression, anxiety, bipolar disorder, psychosis/schizophrenia and eating disorders. “Mental health problems in men can often go undetected or untreated,” states the foundation. “Men may not be able to recognize or confidently articulate the signs and symptoms they experience. There is additional pressure due to associated stigmas (shame and embarrassment) preventing them from taking action and accessing mental health services.” If you are concerned about these or any other aspects of your health, please see your medical care provider. Health facts and figures were compiled from Movember and the American Cancer Society’s website, www.cancer.org.

SHAVELESS IN SAN DIEGO At press time, the official Movember San Diego page reports 2,725 team members are letting it grow to the tune of nearly $72,000 raised–with most of the month still left! Local Mo Bros have left touching reminders of the motivation behind their mustaches:

“For my cousin … who practices community medicine and has one of the biggest hearts I know of giving his time, talent and treasure to others. He is on the front lines of this fight. Let’s beat this! Let’s do it!” - Sam, first year participant (national fundraising ranking is No. 10)

“A dear family friend fought a long, hard, nine-year fight with prostate cancer and passed away in 2013. You will always be remembered! Rest in peace! Here’s to advances toward a cure and raise awareness of men’s health!” - Chad, 3-year Mo Bro “My goal is to continue to bring awareness and share information regarding men’s health. Since my dad’s diagnosis of prostate cancer, I have been an advocate by supporting pintsforprostates.org and going strong during Movember. No conversation or audience is too small to discuss and inform men and their loved ones about prostate cancer.” - Chad, 5-year Mo Bro

Mo Bros and Sistas are invited to show their Movember pride every Tuesday in November from 5-9 p.m. at Societe Brewing Co., 8262 Clairemont Mesa Blvd., San Diego, 92111 (ages 21 and older). A portion of sales goes to Pints for Prostates. Free brewery tour at 5 p.m. for those interested. Info: chadonline@me.com.

Need just a little more incentive to abandon your razor this month? “Women are more attracted to men with mustaches. Fact.” (Movember) ‘Nuf said.

Resources

Us.movember.com | Cancer.org | www.prostate.org.au | www.no-shave.org

No-Shave November Another hairy November campaign, No-Shave November was born five years ago by friends Rebecca Hill and Bret Ringdahl. “The goal is to grow awareness by embracing our hair, which many cancer patients lose, and letting it grow wild and free,” states No-Shave’s website. Instead of spending money on grooming products or trips to the salon, the group encourages men and women alike to donate that money to fight cancer and raise awareness, also with a focus on men’s cancers. “What started as a family effort in 2009 has turned into a worldwide phenomenon and a brilliant way to encourage men to make their health a priority,” states the American Cancer Society, which joined forces with No-Shave November last year. MORE DETAILS: www.no-shave.org.

BY CORY WATERHOUSE

Since a select few distinguished gentlemen from this very magazine will be growing out their upper lips for November, we felt it only appropriate to make comment on the various types of furry facial flora that we see on a daily basis. Just a quick note about me: I come from a family with a patriarch who hasn’t been clean shaven in more

than 50 years. My dad drove a truck and his CB handle was “Shoe Brush,” so I know my way around facial hair a bit. Me? I’m a true lazy ass in terms of facial hair. I routinely have some type of fuzz on my face, sometimes (usually) out of laziness, and sometimes to hide a bit of post-holiday paunch. But this is the first time I’ve actually made an attempt to grow only a mustache.

As I sit here typing this, my wife refuses to look at me without giggling and my daughter has put an embargo on any good night kisses until my face has either gone smooth with a shave, or grown past the point of giving her splotchy red dots on her cherubic face. As with any endeavor, dedication has its drawbacks.

But to the various types of lip growth, this list only scratches the surface. Here are a few of the ways you can distinguish your stupid, bland face.

Clean Shaven You most likely have a job, probably salaried, and graze the break room with the other cube farmers. You’re mature and responsible. And you have absolutely nothing to offer this article. Be gone with you. The Shadow ‘Stache This is that little bit of weekend stubble you get after not scraping your face with the newest quad razored monstrosity for a few days. Or for me, about a week. This is just the beginning and it looks terrible. Right now, this is the stage I’m living through. I look like the cross between a 1970s cop and a cop from the 1970s. Unfortunately, I’m also in need of a haircut, so I just need mirrored glasses and a partner on the edge of cracking the case, if we could only get through to our hard-headed but soft-hearted Captain. Uh ... back on topic ... The Wispy Teenager (a.k.a. The Steve Kang) Everyone has a buddy like this. He can go without shaving for weeks and still looks fairly smooth, with usually just the hint of a starving

caterpillar under his nose. My buddy and 4L honcho Steve Kang says it’s an Asian thing, but I won’t say that because he’s Korean and I’m not. The Public Servant This is the every-day face fur for police officers, sheriff’s deputies, EMTs, firefighters and those who keep us safe from ourselves. Basically, it’s the Tom Selleck look. A dash of danger and a good tan are good signifiers. Little known fact: Firefighters grew mustaches as a way to filter out smoke they encountered in burning buildings. I was told this by an actual Carlsbad firefighter, so I don’t feel the need to ascertain its veracity and, as Mark Twain said, I’d never want the truth to get in the way of a good story.

Range Rover is good, and ratchet means lame. I only know calling someone a hipster is “ratchet” but, seriously, they wear cut-off jeans, a Christmas sweater with mittens and malodorous Ugg boots in June. That sounds pretty rat shit to me.

The Handlebar Though more prevalent recently with the Movember campaign, this mustache was usually reserved for bikers and bass fishermen. If you wore leather, drank Bud in bottles and smelled like bait, this was you.

The Hipster Baristocrat I don’t know, broseph. Some of you guys are just trying way too hard.

The Pirate This exquisitely groomed mustache only pushed into criminal seafaring territory when you included the under-the-lip DoucheTag. I myself commonly adorn my lower lip with the DoucheTag without any mariner background.

They paraffin their ‘stache to a glossy sheen and it turns into cool points, I guess. Reddit has taught me looking homeless and driving a

The Toothbrush The Hitler mustache. This style will always and forever be too soon. Don’t be that guy.

There you have it, folks. A very narrow swath of facial hair to be examined and snarked upon. Feel free to venture out and discover what other styles are lurking out there—at work, the gym, on your softball team or in your own home. It might even be right under your own nose ...

NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 21

FOOD/DRINK

EVOTEK LAUNCH PARTY

LIVE

LOVE

LEARN

Magazine LAUGH

SanDiego There was something for everyone. It was family friendly, so kids were playing outside around the fountain but it was also adult enough where the singles could mingle and have a good time. With an open bar and complimentary food to the ordering, it was nothing less than extraordinary. This is going to be the first of many events so come along and join us as we explore San Diego. Pacifica Del Mar has award-winning coastal cuisine and stunning views of San Diego’s most sought-after ocean view restaurants. The dramatic setting is a canvas for their acclaimed cuisine. They were awarded the Gold Medallion for “Best Seafood Dining in San Diego” and Wind Spectator’s “Award of Excellence.”

When EVOTEK Solutions threw their launch party at Pacifica Del Mar, they knew that it would be a strong turnout since they already have great relationships throughout the IT world and when you throw a party at a classy upscale restaurant with great views and delicious drinks and awesome seafood, you know people are going to want to attend. What they didn’t know was that the turnout was going to be huge. Over a hundred customers and partners showed up in full force to network, drink, dine, and have a great time.

22 4L MAGAZINE | NOVEMBER 2014

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ABOUT EVOTEK They specialize in customizing IT solutions for customers at all levels. For those who have not yet fully developed a formal IT strategy or road map, they will help them develop a Data Center plan that is in alignment with business objectives. They do this by following a consultative approach in all of their customer interactions. Their goal is to understand the customer’s business, determine all the requirements and then examine each proposed solution for change holistically and consider how well it will fit into the future state of the customer’s Data Center. They don’t just simply provide hardware, but they are customer advocates that provide solutions and services for the entire IT landscape.

EVOTEK Solutions Inc. | EvotekSolutions.com

Pacifica Del Mar | 1555 Camino Del Mar, Del Mar | (858) 792-0476 | Menu: PacificaDelMar.com

NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 23

FOOD/DRINK

CHEF’S TABLE

SPICE UP YOUR

HOLIDAY DINNER PARTY BY MICHELLE LYN

Mood Setting We love using candles and lanterns for ambience. There is so much great traditional Moroccan music or you can make a great mix, alternating the familiar with the traditional for excitement.

Buck tradition and host a holiday dinner party with a global twist this year. The holidays are a great excuse to get together with friends, but let’s be honest: You can only do so many turkey dinners in one month. Dawn Parks and Keith Lord from The Wild Thyme Company show us how to think outside the box when hosting guests during the holiday season. From florals to the tablescape to the menu, here are some tips on how to throw an eclectic Moroccan dinner party that will take your guests on a sensorial trip around the world (passports not required).

Table Decorating Use a lot of fresh flowers, but watch the strong scented varietals; you don’t want to cover the rich scents of the spices in the food. During the day, take the family out on a walk, gather autumn leaves to complete the tabletop look, and use the table decorating as a family activity. Menu Planning Moroccan foods can be very holiday friendly because they are so full of rich aromatic spices that make the whole house smell amazing. The dishes are often slow-braised meats and vegetables with an amazing amount of side dishes to pass around with a variety of different flavors. Carrot salads, marinated peppers, cauliflower, beets, lentils and garbanzos are side dish combinations that pair well with the tagines (earthenware pots). Designated Drinking We like Moroccan mint tea (sweet iced tea with lots of mint), but even more than that, we like it when you add lime juice and vodka for a refreshing food-friendly cocktail.

THE WILD THYME COMPANY | 7163 Construction Court, San Diego | Neighborhood: Sorrento Valley | (858) 527-0226 | TheWildThymeCompany.com

24 4L MAGAZINE | NOVEMBER 2014

4Lmagazine.com

THE CHEFS

Butternut Squash & Harissa Hummus

(Recipe courtesy of The Wild Thyme Company) Yields 6 cups

- 2 pounds butternut squash

Cut squash in half and remove seeds. Rub with 2 tablespoons olive oil, salt and pepper.

- 1 cup plus 2 tbsp extra virgin olive oil

Place squash cut side down on parchment lined sheet pan and bake until very soft.

- 4 cloves garlic, peeled

Dawn Parks

-2 serrano peppers, seeded and cored - ¼ cup tahini paste - 3 tbsp fresh lemon juice - Salt and pepper to taste - Curried yogurt for garnish - Green harissa for garnish

Keith Lord

- Cilantro leaves for garnish -S piced roasted pumpkin seeds for garnish

Over low heat poach the garlic, serrano peppers and remaining olive oil until completely soft. Garlic should be very lightly browned. Scoop out flesh from roasted squash and add to food processor. Add poached ingredients (garlic, serrano peppers, olive oil), tahini and lemon juice. Puree smooth. Season. So take notes, people, and start planning the dinner party everyone wants to be invited to this year. If your heart’s in it, but you just don’t have the time to do all the cooking, you can always call Dawn and Keith and let them do the cooking so you can take the credit.

HAPPY HOUR 3-6PM (Monday – Friday)

$2.50 Hooters Girl Size Domestic Drafts $4.50 Man Size Domestic Drafts LATE NIGHT HAPPY HOUR Daily from 10pm - Close $4.50 ANY Man Size 22oz Beer Only Half Off Appetizers (Select Apps)

All You Can Eat Wings

(Includes an Order of Fries)

Monday and Tuesday For Only $12.99

Oceanside 3186 Vista Way #100 | (760) 433-4668 San Marcos 775 Center Drive | (858) 451-6000 Mission Valley 1400 Camino De La Reina | (619) 299-4668 Gaslamp 410 Market Street | (619) 235-4668

WestCoastHooters.com

NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 25

FOOD/DRINK

BEATS & EATS

BEATS&EATS What’s RAD about

BEATS & EATS? The food and the music!

BY MIKEY BEATS

RAGLAN PUBLIC HOUSE + BARBARIAN

26 4L MAGAZINE | NOVEMBER 2014

In this Beats & Eats, I interview Seton Edgerton and Andrew Mills of the local rock act Barbarian. I asked them to pick a spot they love to grind at, and they led me to OB’s Raglan Public House for a lunch date of drinking, eating and being awesome! 4Lmagazine.com

RAGLAN PUBLIC HOUSE 1851 Bacon Street » Neighborhood: Ocean Beach » (619) 794-2304 » RaglanPublicHouse.com

Mikey Beats: Andrew, tell me a little about yourself. Andrew Mills: I’m the primary songwriter, lead singer and guitarist for Barbarian. I’m from El Centro, originally where I grew up around music. My brothers played drums so I started playing drums when I was 10, then moved on to the guitar. I played in punk bands for a little bit in high school, then I went to SDSU where Seton and I met and jammed with some friends. We were in a band together before Barbarian called Sweet Sue. Mikey: How about you Seton? Seton Edgerton: I grew up in LA, and I pretty much was the same as Mills; I had music constantly around me growing up. My older brother played drums in a band and he was in all of these metal and funk bands in Orange County. I went to go see him open for Morris Day and The Time; that was just awesome. I started playing guitar and was in and out of jam bands and fun little projects with friends. I lived in Australia for a little bit after San Diego State. When I came home, I basically just moved into a one bedroom down the street here with Mills. We then set out to start working on music. We started with that first project, Sweet Sue, then we progressed to Barbarian. We met Dan Nichols, our keyboardist, down at Jungle Java. At first we were kind of wary about jamming with people in OB because we weren’t sure how it would go along, like who

would match up with our kind of style, because we are not reggae. Dan shreds on the keyboards and every instrument pretty much, so he fit our style well. Andrew: There are a lot of musicians down here in OB and at first I thought the same way, that it’s all reggae musicians here but OB isn’t just that. There’s a bunch of people who live down here in that reggae scene but also a lot who are not. Mikey: That’s a label about OB music right now that it’s all reggae and hippies, but that is not the case. There is much diversity here.

(The waitress drops multiple plates on the table for our appetizers.)

Mikey: Let’s talk all your band members and what they play. Seton: Andrew Mills, lead singer and guitarist. Me, Seton Edgerton, the guitarist and background vocals. Dan Nichols, the keyboards and background vocals. Jon Greene does bass. John Heger does drums; we actually met him on Craigslist. Mikey: Oh? Under Rants and Raves or Casual Encounters?

(Laughter.)  Seton: Missed Connections.

Mikey: I’m not a food critic, I’m just fat kid who loves to eat and talk about music. We’ve got calamari, shoestring potato fries, onion rings with all sorts of different sauces including red pepper aioli, sweet wasabi aioli, ketchup, tartar sauce and then we have a giant pretzel.

Mikey: I read those sometimes, but never post. Andrew, we had a conversation a long time ago outside of Quality Social about the hustle of booking and how it can take a long time with much communication and persistence to get a show. Got any venues locally that proved this theory?

(All three of us start the feeding frenzy by grabbing, dipping and inserting all in fluid motions. Many jokes are passed in between swigs of their delicious Moscow Mules and fists full of fried food. These are a couple of great guys, who are really down to have a good time and I can see why they choose to hang out at Raglan because it is laid back with open windows and televisions showing soccer and rugby.)

Andrew: Yeah, the Belly Up; I’d been talking to that guy for two years until it finally paid off. At first it was back and forth with emails, text messages and phone calls and finally, when he offered a date, we couldn’t play it. And then it happened again and again until finally we got a date that we could play. You never know, it’s never easy even when your foot is in the door.

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BEATS & EATS

Mikey: You keep on working at it until it all finally aligns. What do you guys have for releases? EPs? Singles? Andrew: The first thing we did was vinyl. Mikey: You did vinyl!?! Andrew: Hell yeah. When we first started, we were like, “Let’s do this right. Let’s do vinyl.” It’s old school and DIY. It’s so awesome when you get that test press and you throw it on a turntable and play your own music. Mikey: Most times when I see a band with vinyl at a merch booth, I buy it not just because it’s a novelty but also because it sounds better than mp3s. Seton: Right! If you go out and buy vinyl from a band, most of them come with a digital download now anyways. That’s where you probably are going to listen to it most often, the mp3s. But when you put the effort into playing it by breaking out the record player and putting the needle on you actually listen to it and enjoy it more. That is opposed to putting the mp3 into your computer, then your iPod or phone and do other things while the music is playing. It’s a much better listening experience with vinyl. We also had our first full length come out last year, City of Women, that we only released digitally. That was six tracks. That was pretty …

(Andrew finishes Seton’s sentence ...) Andrew: …raw?

28 4L MAGAZINE | NOVEMBER 2014

Seton: Raw … It was recorded here in San Diego at Electric Orange Studios with Jon Greene, who is now our bass player. We had very rough demos that we wrote and then we went into our rehearsal space to practice them for live performance. From that we took that direct into the studio for the album. There wasn’t much to it other than it was our live performance put into a recorded format. There were some things we put on the album that we couldn’t do live, but not too much. Andrew: Overdubs and stuff. Mikey: Right on. Let’s talk about websites and social media profiles. Andrew: Facebook.com/Barbarianband. Seton: We have Twitter, called @BarbarianMusic. We have Instagram called BarbarianMusic. Mikey: Where can people find your music online? Seton: Barbarian1.bandcamp.com and our Facebook page has links for it. Mikey: You guys just had an amazing show opening up for Arctic Monkeys at the San Diego State Open Air Theatre. How did you get that show?

Mikey: We became buddies with some of the dudes from this band called Mini Mansions who are friends with the Arctic Monkeys. They’re really awesome, a really good band. I didn’t think we’d get the show but I had to be an optimist like Optimus Prime. The key is, if you e-mail a big band coming to town to open for them, what’s the worst they are gonna say? No, sorry? Mikey: Very true. Was there another band on the bill? Andrew: Just us two. Mikey: So you and Arctic Monkeys. A sold out show. Wow, what a great opportunity!

(The server comes over and drops the burgers off.) Server: Here we have a lamb burger. We grind all of our meats in house. So we’ll do rare and medium rare. It has our garlic aioli and our house tomato chutney. We do it on an organic bun with pickled beets, bleu cheese crumbles and a mint jelly. And you went all the way with a fried egg on top, too. Mikey: I am in Food Bonerville, OB. Server: Exactly. Mikey: What’s that over there? Server: That’s the Kiwilango. Homemade black bean patty with lettuce, tomato and onion. It has our aioli and chutney. It has some hot sauce on there. Fresh cut jalapeños with bleu cheese and homemade tortilla chips for some crunch.

4Lmagazine.com

Mikey: And over here? Server: That’s the Average Joe, with the traditional toppings of ketchup, mustard and mayonnaise. We added some bacon to that, a fried egg and 100 percent grass fed organic beef ground in house. Mikey: And last but not least, that one? Server: That’s our Meso Tasty, which is grilled chicken, Swiss cheese, grilled pineapple, teriyaki glaze, red pepper aioli, garlic aioli and sweet Maui onion chips for some texture and crunch. It’s probably my favorite chicken sandwich we’ve ever had. Mikey: It’s. About. To. Go. Down!

(Everyone starts eating and nothing we say here is recognizable as English to my transcriber but, I assure you, the oral orgasms are plentiful. One thing I would love to point out is how on most these burgers there is a sweet element to them and if you mix in the yolk from the egg, you get this dynamic flavor that truly pops your taste buds.) Mikey: The yolk, the red onion, the sweetness, a perfect bun, perfectly packed patties, it’s an absolute mess all over the place, but damn it’s good. Back to the Beats: You guys have a new album coming out, what’s the buzz about it?

Seton: Yup, also on November 7 at Pappy and Harriets in Pioneertown. It’s Tim Mays’ birthday, the owner of Casbah. We are playing with Silent Comedy, Transfer and Mad Lib. Everyone is going to stay there and it’s going to be an epic night. Mikey: Wow, Pappy and Harriets is legendary! I found out that someone in your band is related to the local band Oliver Trolley, who is it? Seton: Jon Greene, his brother Justin, who is one of our super good homies, he plays drums with Oliver Trolley. Mikey: I got you both your bands lined up at Oysterfest this year and you all delivered!

Seton: The new album … we took a different approach. We went out to Joshua Tree this time to record at Rancho Del La Luna, which is kind of a historic recording studio owned by Dave Ketchum. Queens of the Stone Age recorded there, Arctic Moneys recorded their new album there and parts of their previous release there. It’s just been like an inspirational place where you go and record and stay in the area. We were there for five days.

Andrew: Yeah, that was badass! You had three clothing changes Mikey.

Andrew: We are doing a release show because the album comes out November 25. It’s not solidified, but we’re gonna do a big release show.

Mikey: Well I appreciate your taste in style as well as food and music. Thanks for the interview, guys!

Mikey: Ha-ha, when I stage manage at festivals in the summer, I get super hot so I bring extra shirts. I usually wear Hawaiian shirts because they are so easy to see for people who need to find me. Andrew: They were all beautiful.

NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 29

FOOD/DRINK

RESTAURANT REVIEW

WANG’S NORTH PARK

As you’re cruising around the heart of North Park, you will run into a giant mural of a whimsical dinosaur painted by Mark Paul Deren, also known as Madsteez. As you walk around the corner, you find they’ve converted a former department store into a large open restaurant with seating for every occasion. They specialize in combining Asian fusion with traditional Chinese cuisine.

WANG’S NORTH PARK 3029 University Ave., San Diego (619) 291-7500 Neighborhood: North Park WangsNorthPark.com TYPE OF CUISINE:

Asian Fusion / Traditional Chinese

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WHAT WE ATE & DRANK: 01 AHI SASHIMI

(Fresh mint, serrano pepper, served on a Persian cucumber with a candied ginger mirin reduction) Wow, a premium cut of ahi tuna sitting on a cucumber bed. It’s low carb, it’s light and it’s super tender. I feel cultured and sophisticated … finally! Paired with Asian Paradise

AHI SASHIMI

(Averna Amaro Siciliano liqueur, Moonstone Raspberry Sake, St-Germain Elderflower Liqueur, simple syrup, lemon juice)

ASIAN PARADISE

The raspberry sake gives you just the right amount of tart to round out the sashimi. Sake to me … please.

02 JALAPEÑO SHRIMP

(Seasoned with garlic, jalapeños, scallions, lemon juice, salt and pepper)

It’s spicy with a super-light batter. The red and green hot peppers have just the right amount of crunch. Paired with Long Duck Dong

(Skyy Infusions Ginger Vodka, lemongrass, cucumber, lemon juice, simple syrup and a splash of soda on the rocks) JALAPEÑO SHRIMP

Married … yes, married … jeez. No more yanky my wanky, Donger need food! The cool cucumber cools off your mouth after you throw down a few spicy shrimp

LONG DUCK DONG

03 S&S PIG

(Pineapple sweet and sour braised pork shank, Dr. Pepper-tangerine reduction sauce, Japanese sweet potato and pineapple tempura)

Have you heard the term “fall off the bone!?!” It is literally liquefying in my mouth. This might be my new favorite thing on Earth. Paired with North Park Punch

(Captain Morgan Spiced Rum, triple sec, creme de almond, pineapple juice, orange juice, splash of soda, served in their signature tiki mug)

S&S PIG

I have to say, the tiki mug makes me smile. Then you forget about it after you taste the deliciousness of the drink. Pig and rum are a happy couple.

NORTH PARK PUNCH

04 GENERAL WANG’S CHICKEN

(Sweet and spicy chicken with broccoli and candied walnuts)

The broccoli is steamed so the trees are soft but still give you a little crunch. The sweet and spicy chicken in the middle has the right amount of sauce to make the combination perfect.

Paired with Spicy Zen

(Citron Vodka, lime, fresh muddled cucumber and wasabi)

The wasabi makes this drink interesting. Nice and smooth with a hint of spice in the back end. The General would be proud.

WANG’S CHICKEN

Holy Moly, just when I think I’m out, they drag me back in with dessert! Banana Spring Rolls? Yes, please! The perfect blend of sweet and savory with a crunch!

SPICY ZEN

THE JOINT What makes this place extra special is the care that owner/operator Beth Gattas has put into it. She is in charge of the special craft cocktail menu that has won blind taste test awards. Additionally, she can expertly explain and recommend any dish they have to offer.

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FOOD/DRINK

UNCORKED

WINE MAKING PROFILE

SEAN GARVEY BY MICHELLE LYN

Nearly 20 years ago, I met a young man from Napa Valley. He came from a winemaking family and he instantly became the coolest person I knew. Sean Garvey’s family started Flora Springs Winery in the 1970s and it inevitably shaped the man he was destined to become. Over the years, Garvey has worked in different capacities for the winery, all the while pursuing his love of music. A talented musician at heart, Garvey was influenced by his small town roots when writing songs for his first couple records. A few years ago, he and his wife Lindsay, also from a winemaking family (Buehler Vineyards) started their own winery, Revival Vineyards, and haven’t looked back.

4L: What was it like growing up in a winemaking family? Can you share some early memories of working in the vineyards? Sean Garvey: We grew up on a ranch lined with vineyards and

oak trees in the heart of the Napa Valley. As kids we covered every inch of it, building forts and boats from scrap wood, and tramping through creek beds looking for obsidian. Once we were old enough to work, growing up on a vineyard became a bit less romantic.

People forget that Napa is a farming community at it’s soul. I remember one winter when I was still in high school, a deep frost settled over the valley on Christmas Eve. On the ranch we have a few citrus trees that don’t like the cold. My dad pulled me out of bed to help him wrap their trunks and light smudge pots—a last resort to keep them alive. At the time, all I could think was that this was the last thing I wanted to do for a living. Yet here I am, 20 years later, farming this same land and loving it! What do you enjoy most about being a winemaker?

Wildly talented and incredibly humble, Sean Garvey sat down with me to shed some light on what it’s like to be a winemaker and a musician, and how it’s possible to succeed in multiple careers-as long as you’re passionate about what you’re doing. 32 4L MAGAZINE | NOVEMBER 2014

I work with my dad, who is about as special of a human being as I know. He has had a huge impact on this industry by pioneering new grape growing methods as well as working to support migrant farm laborers and farm worker housing. I look forward to following in his footsteps.

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Can you tell us what the harvest process is like, in a nutshell?

The best way I can explain it is like holding your breath for eight months. You have grapes on the vine that you’ve been tending, watering, watching and protecting and finally, once they’re harvested, you can exhale. The actual grape picking is a blur of energy with a lot of hootin’ and hollerin’ and sharp knives in tight spaces. You and your wife both grew up in the wine business; what motivated you to start Revival Vineyards together?

We are both fortunate to have come from families that have helped establish the grape growing and winemaking community here in Napa Valley. Through hard work, they transformed this land into something worthy of sharing. Over the years, I’ve watched wine move farther and farther from the land. I believe that to make wine you’ve got to get your hands in the dirt. Revival recaptures that spirit. It’s a tribute to the handmade and the appreciation for wine as a way to live. We’re not talking about the “good life,” but a life surrounded by the ones you love, doing what you love. Speaking of doing what you love, music is also your passion. How does it feed your soul?

I still don’t understand this desire I have to write songs. Or why I used to wait for hours to play some hole-in-the wall Tuesday night open mic when I was growing up. And I do feel especially bad about all of the open mic nights I made my wife sit through when we were dating! I just remember listening to Townes Van Zandt introduce one of his songs by saying, “This is a really great song.” Then he clarified it by saying, “I can say that because I didn’t write the song–it came to me.” What’s next for you? In music and wine?

We’ve got some good stuff cooking! Just before harvest this year, I went down to Nashville and recorded a new record with a great friend and producer, Joe McMahan. I’m planning on releasing it the first part of 2015. I’ve been dragging these songs around with me for a few years now, so it felt good to get them out. We will also be releasing a new red wine called “Field Guide” as the little brother to Revival. It’s a Napa Valley field blend of Cabernet, Cab Franc, and Petit Verdot. It should be available on our website in December-just in time for the holidays! We are also looking at expanding the Revival brand with a few specific lifestyle products, so check out our website and stay tuned.

NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 33

FOOD/DRINK

CRAFTY

DRINKS FROM SUNNY PLACES

FAIRWEATHER BY MILES ROBERSON

Love, exciting and new. Come aboard, we’re expecting you. And love, life’s sweetest reward. Let it flow, it floats back to you. Do those lyrics sound familiar to you? If you guessed Love Boat Theme, you nailed it! Where am I going with this? Well, paying a visit to the new open air bar Fairweather will make you want to bust out a version of such a song. If not the theme song to the 1970s-’80s ABC program set on a cruise ship, maybe “Escape (The Piña Colada Song)” or perhaps a Jimmy Buffett ditty. My point is paying a visit to this gorgeous rooftop patio bar overlooking Petco Park takes you away to a feeling of being on vacation. The feeling of being on a cruise in the middle of the sea or a poolside resort sipping on drinks with umbrellas. The only difference between Fairweather and the places I described is the tropical vacation drinks here are far superior to any vacation drink you’ll find ANYWHERE! The guru of the cocktail, Anthony Schmidt, is the brainchild behind Consortium Holding’s latest venture. He and GM Ryan Walsh fully embrace the mentality of the vacation bar but in the style only they can provide.

Initially, Fairweather was going to be created as a tiki bar, but as Ryan explained a tiki bar is about escapism and should not be open air like you’d find down in the Florida Keys. The best tiki paradises have a completely escapist environment. Windows are bad because they’re a reminder of the outside world. Fairweather being an openair concept wouldn’t do right by real tiki. Instead, they’re paying homage to “drinks from sunny places,” focusing on tequila, mezcal and rum. The cocktails range from classics like the piña colada to the margarita to tiki drinks. You can choose between the classics done right or original creations like the Heminguey, Monkeys Junk or The Oaxacan Dead. Ryan is a huge rum nerd. Most bars will pour a straight rum or several types of rum into one shaker and shake away. Fairweather carefully blends and bottles different rums to come up with the perfect complement to the other fresh ingredients.

MIXOLOGY MINUTE FISH & OYSTER The Daiquiri: Created circa 1902. Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice, and the juice of one or two limes was squeezed over the sugar. Two or three ounces of white rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon. Later the daiquiri evolved to be mixed in a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled flute glass.

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Blending rum is different than blending bourbon or scotch. Ryan blends young rums, including some white ones with medium and old rums. If you use only medium and old, the taste is too woody, which does not make for a good tasting rum like it does with bourbon and rye. Ryan blends up to five rums in certain drinks to come up with a specific balance. It’s all about balance and mouth feel when blending rums. Fairweather does it right and below is my proof:

THE OAXACAN DEAD

Something that sounds like The Walking Dead needed to be a spin on the classic Zombie. This one’s made with 1.5 oz. of a rum blend, mezcal (of course) and Arrack, which is new to me but Ryan tells me it’s similar to absinthe. Legend has it that the legend Donn Beach originally concocted the Zombie to help a hung-over customer get through a business meeting. Drink a couple of these and you’ll be asking for a side of BRAAAAIIIINNNSSS!

THE STROH COLADA

Do you like piña coladas? And gettin’ caught in the rain? Well then this one’s for you! They make their coconut milk in house along with fresh pineapple juice. You can always tell if pineapple juice is fresh because it gets nice and frothy. You’re welcome for the tip! They add their own rum blend to the frothy goodness and top it off with a floater of Stroh Rum, which is a spiced rum from Austria. “Yes, I like piña colada s, and gettin’ caught in the rain. I’m not much into health food, I am into Champagne (not really). I’ve got to meet you by tomorrow noon, and cut through all this red tape. At a bar called FAIRWEATHER, where we’ll plan our escape.” I hope you’re getting me!

THE HEMINGUEY

A Ryan Fitzgerald creation: It’s the classic Hemingway daiquiri but with mezcal, simple as that. Drink it!

TONY’S GROGONI

By the way, I almost forgot to mention: All drinks on the menu are available frozen and blended! Gentlemen, no longer must you be embarrassed to imbibe brightly colored concoctions with an umbrella and a swizzle stick protruding from a tall shapely drinking vessel. Your bartender doesn’t have to wear suspenders and sport a handlebar mustache. Don’t get me wrong, I’m a fan of stiff brown drinks but there’s a time and a place. The time is now, the place is Fairweather, and it’s OK to order a cocktail garnished with tropical fruit! Embrace these carefully crafted vacation drinks and if your buddies give you a hard time throw your cherry at them! Remember, Ernest Hemingway was a man’s man and he drank daiquiris! Now pull up a stool and order your buddy a Oaxacan Reach Around!

The Grog is one of my favorite tiki drinks. This is world famous Tony Schmidt’s version. Like a grog but better. Take the Negroni and replace the sweet vermouth with pineapple juice and BAM! You have Tony’s Grogoni.

MONKEY’S JUNK

A frozen blend of coconut, banana and cacao-infused rum, it’s definitely a favorite of many. Chocolate-infused rum for crying out loud!

THE CLASSIC MAI TAI

If I’m at a good rum bar, I’ll always try the Mai Tai. It’s a true test of a great cocktail bar. No cans of Dole here. They make their own pineapple juice, the orgeat and curacao is house made and they blend four rums to make one of the best Mai Tais I’ve ever had!

Fairweather is a cocktail oasis within a bar poised atop the newly opened deli Rare Form, which could be a whole other cocktail article. Located on J Street in San Diego’s East Village, Fairweather is open seven days a week. Check the website www.godblessrareform.com for happy hour deals that include $5 daiquiris, piña coladas and margaritas.

NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 35

FOOD/DRINK

HAPPIEST HOUR

117 West Plaza St., Solana Beach (858) 436-7016 » PillboxTavern.com If you’re from Solana Beach, you know what Pillbox is, a sick surf spot. And now … tada, a sick tavern and grill. After a long surf session or anything else, you can drop by for some casual drinks and eats. Although it’s casual, the food is anything but. They take classic dishes and absolutely make them their own.

36 4L MAGAZINE | NOVEMBER 2014

HAPPY HOUR Monday-Friday from 3-6 p.m. $1 off draft beers and well cocktails

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WHAT WE ATE & DRANK 01 SHRIMP AND MAHI CITRUS CEVICHE

(Fresh made ceviche served with warm tortilla chips)

The thin, crispy, house-made chips let the ceviche shine in this dish. I love the perfect mixture of fish-to-shrimp ratio. Paired with Saint Champagne

(Champagne and a splash of Saint Germain with a lemon twist) Plenty of citrus means no scurvy, and no scurvy makes for a happy boy.”

CEVICHE

BONUS: Friendly and and attractive staff. Enjoy the scenery!

02 WINGS Dante’s Inferno (Hot garlic infused Sriracha-based hot sauce) This is a great blend of hot and garlic. There’s enough heat for my forehead to sweat but not enough where I am in a constant state of unbearable pain. I love Sriracha! Honey Teriyaki

(Medium sweet Asian influence with a hint of three peppers)

They took a teriyaki and made it better with honey! I call this one, Teriyummy. The sesame seeds complete the Asian experience. Paired with Avery White Rascal (Belgium style Wit beer) Wings and beer have to be a requirement. The Wit goes well with the sweet of the Teriyummy as well as the spiciness of the Inferno.

WINGS 03 COCONUT SHRIMP

(Lightly battered in a coconut/panko mix then deep fried until golden brown)

I usually don’t like coconut because I’m not a fan of the chewy texture, but when you deep fry it to a golden tan, it becomes a mix of sweet and crispy. Don’t forget about the sweet chili dipping sauce … it’s so bomb. Ritchie Valens would tell you it’s La Bamba! Paired with The “Blue Pill”

(Malibu white and Myers rums, a splash of Blue Curacao and Sprite all combined with orange and pineapple juices over ice)

COCONUT SHRIMP

These guys really know how to pair up food with drinks. This coconut rum theme makes me feel I’m in the tropics somewhere being taken care by native islanders. 04 PILLBOX BURGER

(Choice of Angus beef, ground turkey or veggie patty. Served with Tqven sauce, lettuce, tomato, onion on a white or wheat bun; you can also add bacon, avocado or cheese)

This is a big burger; be prepared to unhinge your jaw or squish it down to take your first bite! I’m not sure how they seasoned the patty, but I can’t stop eating it. The giant pieces of bacon on top make me oink a song all the way home.

PILLBOX BURGER

THE JOINT

Paired with Hess Brewery Grazias (Vienna Cream Ale) It’s smooth, slightly bitter and 6.3% of fun (alcohol). Don’t worry, the big fluffy burger bun, white or wheat, will help you soak it up so you’re ready to keep motivating all night.

PILLBOX TAVERN & GRILL

Everybody here is so friendly. You can tell they love their jobs, and they are happy to see you. Everybody is smiling which is obviously contagious to the patrons. You mix that in with good music, a good atmosphere and great eats and drinks and you have a spot where you want to be a local. Becoming a new local at this Pillbox won’t get you any dirty looks in the parking lot; they are waiting for you to join the lineup! NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 37

FOOD/DRINK

BEER ME

ALESMITH BREWING CO. BY MOLLY TREMBLAY

Of all writers, playwrights have the distinction of being craftsmen, being they literally commended for their ability to fashion words in a way no others can. Much the same way, AleSmith Brewing Co. through its very name proclaims its power to forge incredible beer; at AleSmith beer is not merely brewed, it has been intently wrought from hops, yeast and barley in a way few others can rival. While AleSmith opened in 1995, it was in 2002 that master brewer Peter Zien purchased the company that became the brewery we know and love today. Zien remains San Diego’s sole Beer Judge Certification Program Grand Master Tasting Judge, but the title is unnecessary as his incredible palate is made obvious once you’ve tasted any of AleSmith’s brews. If you really did want more statistical evidence, though, let me cite the 17 Great American Beer Festival (GABF) medals and the Small Brewing Company of the Year title that AleSmith won. The Miramar location is in some ways a letdown. After staring at the dark, worn and ominous anvil on that menacing bomber of Speedway Stout, you probably find yourself imagining the brewery located in the stone stomach of an impene-

trable castle, surrounded by fierce and pleasantly buzzed soldiers. Well, it’s nothing like that. The brewery is hidden in a bit of an industrial maze, but it’s well worth the trek. Ten taps are dedicated to year-round brews like Horny Devil, Nut Brown and the X, with another 10 dedicated to seasonals, barrel-aged goodies and traditional casks. The incredible staff is passionate and eager to educate, as well as imbibe. Free brewery tours are offered Saturday afternoons, but you’re sure to see the brewers working any day that you’re there. The tasting room is simple, clean and to the point. But all that will change when the new AleSmith location opens early next year. That will be roughly five times the size of the current brewery, with a significantly larger 80-barrel system. Not only will the new site garner more production of AleSmith staples, it will allow the brewers to experiment with even more, new beers. The expansion will also give visitors more insight to the brewing process with the addition of a mezzanine level that will allow for self-guided tours of the facility. The new location will also offer an expanded food truck lineup and a broad array of merchandise for purchase.

But fear not: While the brewery may be growing, it certainly hasn’t lost touch with its roots of producing quality craft beers. Earlier this year, before Tony Gwynn passed, AleSmith collaborated with the true San Diego legend to create the 394 Pale Ale, a hoppy brew with a sweet, refreshing finish. Certainly sentimental, but also humorous (and scary), AleSmith’s annual Evil Dead Red is never a letdown with its intense caramel malt and piney bite. But perhaps the greatest release of 2014, besides the twice GABF gold medal earning Old Numbskull, is the barrel-aged Vietnamese Speedway Stout. Oak, vanilla, bourbon and Vietnamese coffee are all melted down and reformed into a glorious Russian Imperial Stout with no equal. The limited release will be sold at the brewery starting Nov. 10—just in time for San Diego Beer Week, so take the day off and go get it. A unique and dedicated brewery, AleSmith is certainly one of the prides of San Diego and, what’s more, the team there is comprised of proud San Diegans. As I said, the tasting room is simple, but the beer is complex and the people who bring it are committed to giving you a memorable experience.

ALEHOUSE BREWING CO. 9368 Cabot Dr., San Diego | Neighborhood: Sorrento Valley | (858) 549-9888 | Alesmith.com

38 4L MAGAZINE | NOVEMBER 2014

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TASTING NOTES NUT BROWN ALE 5%: A great beer to grab a pitcher of; crowd pleasing without loss of character. This British style brew is creamy and full bodied, while maintaining drinkability. The strong, nutty malt flavoring is offset by the roasty bitterness and mild aroma of cocoa.

Something for Everyone! Boneless Wings

LACTIC LILâ&#x20AC;&#x2122; DEVIL 5.75%: This limited release will be featured during San Diego Beer Week. The addition of lactic acid to this unfiltered Belgian pale produces a gentle but distinct, lemony sourness to the otherwise citrusy beer. Lightly spicy, effervescent and utterly refreshing. HORNY DEVIL BELGIAN GOLDEN 10%: Dry and bubbly, this innocently refreshing beer just may test your moral fortitude. Ironically, the Horny Devil is brewed with Trappist (meaning monastery) yeast, as well as Belgian candi sugar, making it an authentic representation of the style. Prominent coriander spiciness is surrounded by a pleasant fruit nose and round body.

Regular Wings

Boneless Strips

OLD NUMBSKULL BARLEYWINE 11%: While the Horny Devil masks its high ABV in deceitful fruitiness, Old Numbskull boasts its potency in its boozy, sweet aroma alone. Though it boasts a thick mouthfeel, this barleywine finishes smooth with lingering notes of stone fruit. Decidedly hoppy with a strong malt backbone to create an overall blissful balance. SPEEDWAY STOUT 12%: Pretty much epitomizes the tall, dark and handsome clichĂŠ. Made with locally roasted Ryan Bros Coffee, making the beer rich and chocolaty with subtle coffee bitterness. Exceptionally creamy and complex but easy to drink. The barrel-aged version exudes vanilla and bourbon aromas, making the perfect marriage of flavors.

Gliders

VIETNAMESE SPEEDWAY STOUT 12%: Why write about one beer three different times? Because, yes, it is that amazing. This variation boasts a blend of four different Vietnamese coffees which have been slow roasted and traditionally brewed before being added to the imperial stout. The slow percolation of the coffee produces a uniquely intense flavor and aroma profile which heightens and complements the already bold taste of the beer.

Sauced and Tossed in your choice of 10 Wing Flavors! Phone Ahead!

760-434-WING (9464)

2508 El Camino Real, Ste. C1 in Carlsbad

In the Vons/CVS Shopping Plaza, across from the mall NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 39

FOOD/DRINK

TENDER

BARLEYMASH TENDER

ASHLEY GOODLOE ORIGIN: Turlock (it’s in central California) I’ve always wanted to live by the beach, so I figured San Diego was perfect. CREDENTIALS: Seven years in the industry. I moved my way up the restaurant chain until I became a bartender in Fresno. I wanted to work at barleymash because it was one of the busiest bars I’ve been to. All the staff were cool and the managers were amazing. SHIFTS: Monday and Wednesday 4-9, Tuesday 6-CL, Sunday 2-8 WORDS OF WISDOM: Life is too short ... to drink cheap liquor. SIGNATURE DRINK: I like the Jameson Mule DRINKS MADE TODAY: Movember Mouth Brow (Bacardi Silver Rum, Pear Brandy,

Orgeat, Lemon w/Homemade Ginger Moustache Cookie – portion of the proceeds donated to prostate cancer foundation)

The first thing I notice is that it has a nice large high quality cube of ice that sits down and cools down without melting down. This cocktail would make any hipster proud. It’s refreshing then you also get a mustachio cookie! Downtown Chancho (Herradura “Double Barrell #584” Reposado Tequila, Pineapple, Jalapeno, Agave, Lime, Tajin Rim)

If I could find that Heina and that Chancho that she’s found, I’d pop a cap in Chancho and I’d get slapped down. This drink is Sublime….hehe, get it? But seriously, whether is Chancho or Sancho, this is one mean Mexi-CAN drink! Rye Tai (Bulleit Rye, Cointreau, Orgeat Almond Syrup, Lime) George Takai says oh my! You likey the Mai Tai, then you willy likey Rye Tai! Don’t worry, I’m Korean so I can say that. Anyway, I’d take a Bulleit for this drink. It’s really as good as it sounds but badassier with whiskey. HISTORY: As a kid, I grew up riding horses and doing ballet. I moved to Fresno right after graduating from high school and then I worked for my dad’s company for a couple of years and went to school for nursing, which I am finishing up now. After seven years of cow tipping, I moved down to San Diego for drink tipping. I love the weather, the people, and love going to the beach with my dog. I’m going to do the industry box at Fluxx. I used to box in Fresno for a while. I’m going to get a notepad because I’m going to take down names after I kick some ass!

THE JOINT

Seriously, this place is the most happening bar in all of the Gaslamp District. They always have something going on so the place is always busy. There is a place to eat and drink every ten feet in this area so they must be doing something or many things right. They have a large main bar, a back bar, and even a separate bar downstairs called Gingers. There is something for everyone so get ready to have fun!

40 4L MAGAZINE | NOVEMBER 2014

FIVE QUESTIONS 01 Beer or Cocktail? Why? Ashley: Cocktail, because I make them, I make them good, and I love to drinkie them too!

Movember Mouth Brow

02 What was your most embarrassing moment while bartending? I was shaking a drink and threw the shaker behind me and hit some guy on the nose. 03 When is a skirt too short? When it’s on a guy. 04 If there was a sliding scale of 10 with intelligence and looks, what number would you pick for each? What do you think you are? 6 intelligence, 4 looks. Me? 10 and 10, of course…..hehe 05 Why is barleymash always happening? Because the bartenders are awesome. Come and see me, I promise it’s going to be AWESOME!

BARLEYMASH

600 5th Avenue, San Diego // Neighborhood: Gaslamp (619) 255-7373 BarleyMash.com 4Lmagazine.com

NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 41

FOOD/DRINK

DISH

Roasted Butternut Squash and Sundried Tomato Soup with Pan Fried Sage and Crispy Pancetta BY LARA MILLER The holidays are upon us, people. Ready or not, here they are! Thanksgiving is right around the corner and if you must know, I’m so excited and I just can’t hide it! You know, it’s a big food holiday for me, so nothing makes me happier than holidays that entail tons of food and lots of menu planning! And I can’t think of a greater “food holiday” than good old Thanksgiving. Sadly though, Thanksgiving tends to get overlooked because all that freaking Christmas cheer starts at the very same time that we are trying to get excited about Thanksgiving! Think about it ... There’s only a teensy weeny amount of Thanksgiving cheer that is thrown about here and there. The occasional ceramic turkey you spot at the department store. Those pilgrims’ hats that you think might make for a nice Thanksgiving centerpiece.

42 4L MAGAZINE | NOVEMBER 2014

All that winter squash that you spot at every grocery store and pumpkin patch this time of year. It’s very Thanksgiving-esque and would make for some great Thanksgiving decor. But then comes the gluttonous monster of a beast that is all that Christmas paraphernalia. Even though it’s only November! And November should be reserved for Thanksgiving, and all the turkey and pilgrim and squash stuff that comes with it! November is Thanksgiving’s month!!! Don’t get me wrong. I LOVE Christmas time. Absolutely love. It’s my favorite holiday, in fact. But I’d like to enjoy and savor one holiday at a time. Like I want time to get really excited about turkeys and mashed potatoes and pilgrims and all things Thanksgiving. But Christmas, apparently, has other ideas. She’s the kind of girl who likes to barge her big ol’ ass into Thanksgiving’s spotlight and flash her

sparkly jewels and tig ol’ bitties around and steal all the attention and glory away from poor little frumpy Thanksgiving. It starts with all of the waaayyyy too early Christmas songs being played on the radio stations. I mean, we are singing “Winter Wonderland” about 50 times a day in 78 degree weather at the very beginning of November! It’s wrong. And all those premature fake Christmas trees at all the stores with all those advertisements brainwashing you into buying and spending and convincing you of things that you just can’t live without. Like, say that giant light-up reindeer that your front yard just has to have. And you can’t forget his matching brother that has to accompany him, all lit up on your lawn. Because, let’s face it: One light-up reindeer is lame. Not nearly enough. But two light-up reindeers? Two lightup reindeers puts you over the top and has you looking all kinds of festive.

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And then there’s the $12 wrapping paper that has THE cutest snowmen on it that you just can’t pass up, and you end up buying it at the beginning of November. But then you bought it too early and then when you actually go to wrap something two months later, you’ve completely forgotten that you even ever bought it! And then there’s the Elf on the Shelf. That mother f’n Elf on the Shelf. Oh yea, we bought into that one a few years ago (I remember we bought it in November, might I add!) and let me just say … or as Cher would say: If I could turn back time. That damn elf has my husband and I in a state of panic every morning and night when he comes to play in December.

Anyway, I digress. Moral of the story here is, I love Christmas but I don’t love how Christmas makes Thanksgiving take a backseat to all of Christmas’ wily ways. Which is apparently what just happened here in my “Thanksgiving article.” I was going to talk up Thanksgiving, but clearly ended up talking relentlessly about Christmas. Christmas did it again. What a bitch. Well, to honor Thanksgiving, I wanted to make something very winter-y and fall-y and something that completely reminds me of everything Thanksgiving. So instead of using the winter squash just to decorate our tables, we

are going to use it to fill our bellies and warm our souls. And that’s where my butternut squash and sun dried tomato soup comes into the picture. It’s sweet and savory and creamy and all kinds of wonderful. One of my favorite things to make this time of year is a nice, warm, luscious soup. Nothing like a giant pot of soup bubbling away on the stove and filling your house with wonderful smells and aromas. It instantly makes you feel all warm and fuzzy inside. And Thanksgiving deserves that, wouldn’t you agree?

SOUP FOR THE

2-3 lb. butternut squash, peeled, seeded and cut into 1-inch cubes 1/2 cup sundried tomatoes*

(I buy mine packed in olive oil and drain them, but you can use dried if you prefer)

*Make sure you save a couple to garnish your soup

1 large onion, diced 2 carrots, diced 2 stalks celery, diced 3 cloves garlic, minced 2-3 cups veggie stock OR chicken stock 2-3 cups water 10 fresh sage leaves 1/4 lb. slab of pancetta, diced small into cubes 2 bay leaves 6 tablespoons olive oil Kosher salt and fresh cracked pepper OPTIONAL: Creme fraiche or sour cream for topping

Preheat oven to 425. Peel butternut squash with a sharp vegetable peeler or knife. Cut off the top and the bottom of the squash and then cut the bottom bulbous top from the long skinny part. Cut the bulbous part in half and scoop out the seeds and any stringy parts with a spoon. Then dice the squash into 1-inch cubes and place onto a foil lined baking sheet.

TIP: You can buy pre-cubed butternut squash at most grocery stores for a small premium. It’s a little tough to cut without the proper tools, i.e. a sharp knife or sharp vegetable peeler, so this may be an easier route for most peeps.

Drizzle the 3 tablespoons of olive oil all over, with 1 teaspoon kosher salt and fresh cracked pepper.

Toss everything together and roast in the oven for about 20-30 minutes. In the meantime, in a large pot on high heat, add the remaining 3 tablespoons olive oil.

CONTINUED...

NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 43

FOOD/DRINK 04

DISH

When hot, add in your sage leaves and fry them up until they are golden brown and toasted, about 2-3 minutes.

Remove and drain on paper towel lined plate. turn the heat down to medium high and add in your diced pan05 Next, cetta. Brown those babies up until crispy, another 3-4 minutes. Toss them around occasionally to ensure even browning.

Remove the two bay leaves.

With an immersion blender, puree the soup until smooth and creamy. TIP: If you don’t have an immersion blender, you should re-evaluate your life. But

alternately, you can transfer the soup in batches to a food processor or blender and puree it that way.

Remove and drain those on the same plate as your sage.

(These are going to be reserved for topping your soup.)

TIP: If you want to make this a vegetarian soup, you can totally omit the

pancetta and make the recipe without it. It is equally delicious and a great vegetarian alternative.

Let the soup come up to a boil and then turn the heat all the way down to a simmer. Let it simmer away for about 20 minutes until all the veggies are nice and tender.

In the same pot with all the flavor from the sage and pancetta, saute your carrots, celery, onions and bay leaves, about 4-5 minutes.

Season everything with about 1 tablespoon of kosher salt and fresh cracked pepper. Add in your minced garlic and saute for another 2 minutes. Add in the roasted butternut squash from the oven and sun-dried tomatoes. Add in your veggie or chicken stock and water, about 4-6 cups altogether, depending on how thick or thin you like your soup.

TIP: I like to save a couple tablespoons of sundried tomatoes until after I’ve pureed

the soup and then add them in at the end for texture. I add them in and pulse them in the blender or processor, or if you’ve got your life together, pulse them in with the immersion blender, until the soup is just slightly chunky from the tomatoes. This adds great texture and flavor.

Check for salt and pepper and get ready to chow down.

TIP: If your soup is too thick, you can slowly add a little bit more water or stock

to thin it out. Just be sure to always check for salt and pepper control to make sure your flavor is on point.

Now that your soup is complete, you can ladle it into bowls and swirl in a teaspoon of sour cream or creme fraiche, top with the crispy pancetta, chopped sun-dried tomato and fried sage. It’s sweet, it’s creamy, it’s crispy, it’s butternut squash-a-licious. This baby is a stunner and literally screams Thanksgiving. In your face, Christmas.

My name is Lara Miller and I am a wife to a pretty cool San Diego dude and mama to three handsome little boys. Yes, I am a lone ranger in a pad full of testosterone. Here is my thing... I love to cook. I’m not a chef, but cooking is what makes the world turn for me. It’s like my therapy, and believe me… dealing with three boys on the daily requires some serious therapy! Instagram: ChickpeaKitchen / lara@chickpeakitchen.com

44 4L MAGAZINE | NOVEMBER 2014

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SPORTS // CULTURE // MEDIA

// SAN DIEGO

if you lob it up, we'll take a shot at it..

www.lobshots.com NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 45

GAMBLING

TIPS

HOW TO BET

BLACKJACK GAMBLING TIPS BROUGHT TO YOU BY SYCUAN CASINO

A nine-part series to play the odds in your favor

In order to win at Blackjack, a player must have a better hand than the dealer by getting closer to 21 without going over. If the player or dealer goes over 21, it is considered a “bust” and is automatically out of the hand. The player must finalize their hand before the dealer so they have the first chance to bust and thereby an advantage. How much money do you have? How much money are you willing to lose? Every novice gambler should know what they are willing to lose and when to stop. There is nothing worse than thinking that you can “win your money back” and end up losing way more than you could afford. Thereby, the smart novice player will set a losing limit and a winning limit. If you lose your designated limit, you stop so that you don’t lose more than you can actually afford. Conversely, by setting a winning limit, it also reminds you to hit the brakes so that you can walk away a winner.

Styles of Betting

FLAT BETTING Always betting the same amount. You don’t increase or decrease by circumstance of play. HIGH-LOW BETTING For instance, $5 is your low and $15 is your high. You keep betting $5 until you win. After you win, you keep betting $15 until you lose then go back down to $5. MARTINGALE SYSTEM Every time you lose a hand, you double the next hand. If you win, you keep betting the same amount. So you continue to bet $5 until you lose. If you lose, you bet $10. If you lose consecutively again, you bet $20. If you lose consecutively again, you bet $40, and so on and so on. This will ensure that you will always even out your losses, thereby you will always be ahead with your winnings. The problem with this system is that if you go on a losing streak, it requires you to have a lot of money to cover your bets. For example, if you lose seven times consecutively with a $5 bet each hand, your seventh bet has to be $640.

PROGRESSIVE BETTING This might be the best way to place your bet. Most advanced players prefer betting with this methodology. It maximizes on streaks that happen in the game. Every time you win, you progressively increase your bet until you lose, then you start over again. So if your first bet is $10 and you win twice, you move your next bet to $15, then if you win again you up your bet to $20, and so on and so on. This method always keeps you in the winning. At any given time, if you lose, you go back down to your original amount. So for example, with the same amounts shown above, let’s say you go on a crazy winning streak of 14 hands and you lose your 15th hand. This means that your bet on your 15th hand was $70. But prior to making that $70 bet, you have already won $460 dollars so, after losing your $70 bet, you have made $390.

When you arrive at Sycuan to play Blackjack, find yourself a nice table that you’re comfortable with especially the limits. If you ever wonder what you’re supposed to do, the dealer will always be nice enough to tell you what the “book” says. Remember, most people play the “book” so if you decide to go against it and it causes the players at the table to lose, people may get upset with you. It’s always awesome when the whole table wins but it’s never fun when you are the cause to the house winning. Be respectful of the dealer and the other players but never forget to always have fun!

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North County RECOMMENDATIONS

CRAFT BEER SAN DIEGO BEERWORKS

HEADLINE HERE

BeerWorks is a new craft beer mecca right on Coast Highway in the heart of Solana Beach. We serve only local brews on our 20 taps and feature a different brewery every week. Featured brewery: $5 pints Wed-Sat. $4 football Sunday-Monday while supply lasts. Check out the extensive bottle selection showcasing local and interesting regional brands from around the country which you can sample here or take home.

437 South Highway 101, Solana Beach 858.353.7174 • SanDiegoBeerworks.com

ENCINITAS ALE HOUSE

TAP THAT

Encinitas Ale House has laid claim to bombass burgers and a helluvalot of specialty ales. It’s tough (but entirely fun) to choose from their rotating 32 taps of not only local but many hard to find craft, import and microbrews. To add to the bliss, they throw in a selection of over 350 bottled beers. A good idea may be to move within walking distance (or crawling) distance of this mecca. They boast to have meats that are humanely raised: beef, bison, goose, alligator, venison, lamb, duck, rabbit, wild boar and of course... ostrich!

A San Diego Brewery Tour in one place! Tap That sells only local beer in their bottle shop and on draft. Visit the Tap That Tap Room and enjoy a cold draft brew from one of their local San Diego area breweries! With 20 local beers on tap every day and over 100 bottled craft beers to-go, Tap That has something for every beer-lover’s tastes.

3207 Roymar Road, Oceanside 760.433.4827 • TapThatKegNow.com

1044 S. Coast Highway 101 • Encinitas 760.943.7180 • EncinitasAleHouse.com

RESTAURANTS CANTINA MAS FINA

SEÑOR GRUBBY’S Señor Grubby’s was started by a group of local guys looking to put a twist on the local Mexican fair. After numerous trips south of the border and not so great American breakfast spots, they noticed missing elements that they wanted to highlight and put their own creative twist on. They called this new fusion of flavor “California Grub”. So now you know how Grubby’s got its name, but we bet that you didn’t know is that they have a great variety of local and craft beer!

377 Carlsbad Village Dr., Carlsbad 760.729.0903 • EatGrubbys.com

IGNITE BISTRO With some of the cheapest and strongest drinks in town, plenty of flat screens, great food and friendly locals, it’s no wonder that this place routinely has a packed house. Throw in a diverse menu that is not just filled with Mexican favorites, but American ones as well. The gamut is fully covered, from ridiculously addicting pizzas to crab enchiladas. If you are in the mood to just eat, drink and “hang” with a fun crowd, then mark “The Cantina” on your hit list.

2780 State St., Carlsbad 760.434.3497 • MasFinaCantina.com

Serving fresh, approachable and sustainable food that has a local connection and means something to the community. Ignite Bistro also features “The Oyster Bar” with fresh, sustainable oysters from Northern California and the Pacific Northwest. With NFL Sunday Ticket, Big Ten and SEC Network you can see ALL the games! Add some bottomless mimosas for $8 on Sundays and you have some pretty happy campers! They offer Happy Hour from 3 to 6 p.m. daily and Dollar Oyster Bar Saturday through Thursday from 6 to 7 p.m.

6996 El Camino Real, Carlsbad 760.438.7800 • IgniteCarlsbad.com

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ON PAR

GOLF TIPS

The Crossings at Carlsbad Presents

AMY TILLEY VS. THE WORLD (AT GOLF) BY STEVE KANG

PART 1: AMY VS. DANIELLE – CLOSEST TO THE PIN The Set Up: - Hole #1 par 4 at the Crossings at Carlsbad - We walked off 117 yards from the center of the green. - The flag was in front with a backstop in the center of the green and a small hill off the front of the green. -The format was 3 rounds with 10 consecutive shots a piece.

Round 1: - Danielle is definitely a ringer. She has a beautiful swing and great results to match. She hits the green 7 of 10 and her closest ball is only 16 feet away. She even hit the pin on one of her balls and left a divot three inches from the pin but unfortunately it rolled past another 15 feet. - You can tell that Amy has a lot of power behind her shots and she is full of determination. Her first efforts leave her with four balls on the green and 27 feet as her closest ball.

THE MATCHUP

AMY

DANIELLE

Round 2: - Danielle continues to be consistent with her play. Since we are using range balls, there isn’t much spin on the ball. The perfect shot would be to land on the front, then let it release 10 feet. She betters her first effort by getting within 12 feet. - Amy is starting to fall apart a bit. She is starting to be a shank-a-patomus. She proceeds to hit several thin as well as fat. She has a custom made San Diego Chargers wedge with her but it seems to be forsaking her. Her closest one is 16 feet away.

Round 3: - Ms. Consistency continues to impress by making great ball clusters and even puts one 10 feet away. - Amy pulls up and I’m thinking she is a goner. Danielle is so consistent and has put her last ball 12 feel away. All of a sudden, I hear a thud and in lands right in the front and it starts rolling at the right speed right at the pin. I scream, “Get in the hole!”. As I’m jumping up and down, the ball strolls 2 inches left of the cup and settles a mere 6 feet a way.

AMY WINS! 50 4L MAGAZINE | NOVEMBER 2014

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RELATIONSHIPS

E G A MUSINGS

DISCERPANCY Musings from the Other Side of 40 BY STACY CAFAGNA POLLARD

My oldest son, my first-born baby, turns 18 this month. In the eyes of every single official agency, my child will be an adult—even though he will still be in high school until next June.

exercised that option, I do see (and appreciate) the logic behind this decision.

This is the same kid who was granted a driver’s license at age 16, but the following year couldn’t get a library card to check out books needed for school research without having a parent present to sign the application. That really got me thinking about the milestones our teenagers reach at different ages, and why there is not one unified number for everything. Why 16 for a driver’s license, 17 for R-rated movies, 18 for voting, buying a lottery ticket or fighting for our country, 21 to buy alcohol or go to a casino? Why this assortment of ages?

Because right now, my heart is really stuck on the 18-year-olds. Wikipedia notes that “the age of majority is the threshold of adulthood. … It is the chronological moment when minors cease to legally be considered children and assume control over their persons, actions and decisions…” Like many other nations, the U.S. has determined this age of majority to be 18. “The word majority here refers to having greater years and being of full age; it is opposed to minority, the state of being a minor.”

A quick hop around the Internet provided some answers. Issuing a driver’s license at age 16 is meant to safeguard us all, so that if teenagers are not driving responsibly, parents still have the authority to take away their kids’ license. Although I do not personally know of any parent who has

On to the 17-year-olds and R-rated movies. This one, I must say, can we just pick either 16 or 18 as the age so we can have less clutter in this discussion?

Mommy brain translation: “At some point, kids have to cross the line from child to adult. Most of the world picks the age of 18 as the number. Deal with it.” OK, I am trying. Quick findings regarding the voting and drinking ages: Thank you, 26th Amendment and the 1960s, which saw a rise in student activism and prompted changes in the Constitution to lower the voting age. As for the drinking age fixed at 21? Let’s never mess with this one; research published this year shows that a higher drinking age saves lives.

I began writing this piece with the goal of presenting a case to simplify these age discrepancies. I wanted to start a conversation encouraging us to pick just one number for these milestones, because having one age seemed so much easier to me. But after just a bit of research and some careful reflection, I see how these different age markers are beneficial to everyone, particularly to us parents who are raising kids, day by day, from children to adults. It might be just too overwhelming on my mommy heart to watch my child jump over the threshold and into adulthood in an instant. And it sounds like that’s not the best for the kids either. Spreading out the various privileges of adulthood over a course of years is clearly the right thing to do for everyone. Thank you, powers that be, for easing us parents into the adulthood of our children. I never realized you had my best interests at heart all along.

Stacy Cafagna Pollard is a wife and mother of three. Together with her husband, she is cofounder of Cancer for College, a charity that provides college scholarships to cancer survivors. Follow the charity and its blog on Facebook or at CancerForCollege.org. You can also keep up with Stacy through her personal blog, Prayers and Piazzas (PrayersAndPiazzas.wordpress.com).

Stacy Cafagna Pollard, a San Diego native, is a graduate of the University of Southern California and holds a teaching credential from UC San Diego. She is currently working on a book detailing Craig’s story. 52 4L MAGAZINE | NOVEMBER 2014

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TRENDING

STYLEWATCH

Attention to Detail

Putting together an outfit is easy. You do it every morning. Clean shirt, gently worn pants (come on, you don’t have to wash them after every wear … right?) and a pair of matching shoes. But a real put-together look is more than just the basics. Follow these simple accessory tips to make your look, and your life, even better. BY BRIDGET NAJOUR

Buckle Up You may consider your belt the utilitarian part of your wardrobe, but it’s also the perfect way to pull a look together. Matching a brown or black leather belt to your shoes gives a polished edge while adding a colorful belt creates a relaxed look. Formal belts should be within a couple shades of your pants, for a monochromatic. Casual looks can get away with a contrasting color or pattern. And, unless you’re going for cowboy chic, avoid chunky buckles at all costs.

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Time is Money But it shouldn’t be THAT much money. When picking a watch, you don’t need a 14k gold watch to look classy. A stainless steel band with a colorful face is a sophisticated metallic option for a fraction of the cost. For a more casual take on your timepiece, swap out a metallic band for a distressed leather or a colorful grosgrain strap. For extra versatility, invest in a watch with an interchangeable band.

Unchained Don’t ruin your put together look with a foot long sport lanyard and the cheap Tecate bottle opener you got last Cinco de Mayo. If your key chain would make a janitor proud, it’s time for an update. Cut out the clutter and go sleek with the KeyOnPod. This lightweight aluminum ring is the Swiss Army Knife of keychains, organizing your keys and giving you the option to add a variety of gadgets including utility tools and, yes, a bottle opener. The KeyOnPod is available in a variety of colors and holds up to 6 keys or tools.

A Smarter Phone Let’s face it, our phones are basically another appendage. You don’t leave home without it, and when you do you feel naked. So it’s only fitting your phone should reflect some style. But you don’t need to sacrifice function for fashion with a wallet case, available in an assortment of styles. The stylish brushed titanium Moshi case serves as a wallet, protective cover and a stand for your phone. For a sleeker option, the Wally Case by Distil Union combines a protective case with a slim leather wallet, while adding less than a half inch of width to your phone.

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waterproof weatherproof sweatproof sound. secure fit design for athletes. Powered by H2O Audioâ&#x20AC;&#x2122;s patented waterproof technology, the Surge ear buds come with 5 ear tip sizes, guaranteeing a comfortable and secure fit for running, biking and swimming. Add the Amphibx Fit waterproof armband for your device or the Interval system for swimming to bring your training soundtrack to any climate or terrain. Breaking the Barriers of sound at X-1.com NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 55

STUNNING SAN DIEGO

JULIANNE CHARLAND

PHOTOS BY OLIVIA SMITH ByOliviaSmith@gmail.com

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JULIANNE CHARLAND SAN DIEGO CONNECTION: My parents made me move here. ZODIAC SIGN: Scorpio PROFESSION: Travel Nurse Recruiter & Founder of Lishus Yoga (Lishuslife@gmail.com) HOBBIES: Other than surfing? I play the piano and a little bit of guitar. OUTDOOR ACTIVITIES: Surfing, or any adrenaline provoking activities like mountain sports (skiing, biking), sometimes skateboarding, hiking, and hopefully I can get back into running soon! FAVORITE FOOD: Cheese. Like cheesy mashed potatoes and mac & cheese... Cheese on fries with gravy (Poutine). Its not what people stereotype a yogi’s diet to include, but hopefully I can help break that stereotype! FAVORITE LIBATION: Wine, craft beer, and tequila mules. Not all on the same night though!

GROWING UP: Growing up we moved a bazillion times. I learned to ski in Whistler Blackcomb, I always had giant backyards with giant trees to climb, and then we ended up in San Diego. My childhood was enriched by lessons and activities of all sorts: I was a figure skater for a couple years, played soccer, golfed, played volleyball and basketball, swam, and played countless hours of hockey with my brother (I still have dents in

my shins to prove it!).

I always had dreams to travel. After I finished my undergrad at UCSD early, I started going across oceans to surf. I’ve surfed in Chile, New Zealand, Australia (twice), and Nicaragua (many times). I’ve also traveled to Thailand, Indonesia, France, Switzerland, and England. The travel bug remains in my blood and I’m definitely looking to go back to Indo for a surf trip soon! CAREER: This is where I’ll get all “yogi” on you because I’ve been able to find my purpose and I love what I do! But first, here’s how I ended up where I am today: I got a job as a lifeguard after high school to pay for college. I LOVED saving lives. I then got a job as an ER Tech as a prerequisite to move on

in the medical field. But then I got injured on the job, moving a patient - and then I got injured again moving a different patient two years later. Long story short, sometimes unpleasant things happen to help you find your true purpose. My true purpose isn’t what I thought it should have been; my purpose is to help people learn that they can balance their lives and find their own purpose, and I’m using yoga as a platform for that because a healthy body is super important too. But don’t get me wrong, I still have a passion for emergency medicine and the adrenaline of an ocean rescue, my body just can’t support that type of work anymore. So now, my day job is travel nurse recruiting where I place nurses on three month assignments in short-staffed hospitals throughout the country. And I just started my yoga business. I don’t own a studio, but I do teach at the Lorna Jane Move Studio in Del Mar on Thursdays. I also teach a few corporate yoga classes per week. My practice is a little more advanced and I always have a new goal to reach - like now that I can bring my foot to the back of my head again, I’m working on handstand balance and perfecting my Warrior 1.

I also think it’s important to show my students what is possible because a year ago, I couldn’t even turn backwards to look behind me as I backed up my vehicle. Freeing your mind and connecting with your body can really help heal some injuries that you maybe had lost all hope on. This lesson, about showing people what is possible, also translates into our lives at home and at work - don’t let your surroundings define your limits! PASSION: So I’m obviously passionate about my concept of Lishus Yoga. But I am also extremely passionate about surfing. I went four out of five years without surfing because of these injuries. I did a ton of rehab and even more yoga and got back in the water in June of this year. I can’t stop surfing!! It’s the best feeling ever. I know that warm water and the best summer of surf ever made it feel like I was on a surf trip the entire summer. Regardless, just being back on my board and feeling free in the ocean, seeing the dolphins and leopard sharks, and surfing some amazing swells has really put things into perspective for me because I went so long without it. This year, I hope to get back on the mountain and start running again. These adrenaline sports just help clear my mind and feel good.

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TRAVEL

WEEKENDER DRIVING DESTINATION DISTANCE: 20.3 Miles from San Diego DRIVE TIME: 26 Minutes

L’AUBERGE Del Mar, CA BY MICHELLE LYN

Sometimes the best weekend getaway is one where you don’t really get away at all. Staycations are nice because you don’t have to spend hours getting to your destination and, for San Diegans like us, it’s fun to be a tourist in our own town. There’s a reason so many people come to San Diego: the sun, the sand and gems like L’Auberge Del Mar, the luxury resort that turns 25 this year. Maybe you’ve been there for some post-track drinks over the summer, but if you haven’t, you’ll actual-ly get your chance again this month, as the legendary seaside Del Mar Race Track kicks off its inaugural Bing Crosby Season this month! 58 4L MAGAZINE | NOVEMBER 2014

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04 01Main Lobby 02 Lounge Chairs at the Pool 03 Pool Cabanas 04 Spa Exterior 01

05 L’Auberge Guest Room 06 Waterfall Terrace

02 05

MORNINGS

Wake up to the sound of the ocean and take a morning peek from your balcony. You can’t beat L’Auberge’s location, minutes from the beach. Located in the heart of the Del Mar Village, you can easily grab coffee and head to the beach for a morning stroll. If you feel like a surf, you’re already on 15th street, just stumble down the hill. Come back and enjoy breakfast at the hotel’s Waterfall Terrace or head across the street to Pacifica’s Breeze Cafe. Spend a lazy morning indulging at the spa while you get ready to win big at the races. Choose from the Daily Double, Exacta and Trifecta spa packages. The Daily Double offers a choice of two 25-minute express spa services like a seaweed scrub or sea breeze facial, while the Exacta features a mint julep scrub, a play off of rac-ing’s most famous libation. Designed for the race menu, it includes a Bourbon Bubbler full-body scrub made of Kentucky whiskey and brown sugar. Or just book the Trifecta, which combines the spa’s three most popular treatments—and hope you hit the jackpot.

AFTERNOONS As I mentioned, we’re in for a double dose of track season this year. Similar to the summer, the season kicks off with a spectacular, Gatsby-style, Opening Day party on Friday, Nov. 7. The added season pays tribute to the glamor and excitement of the 1930s, when Hollywood icon Bing Crosby founded the track with some of his celebrity pals. The season will run a total of 15 racing days–primarily Thursdays through Sundays–with an earlier daily post time of noon on weekends.

That alone is reason to stay at L’Auberge for the weekend. Just minutes away from the track, you can hit the bar and Uber your way to the ponies. If the track doesn’t interest you, just lounge at the pool and enjoy the coastal views with a cocktail in hand. Remember, you are on vacation.

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TRAVEL

WEEKENDER

PLANNING AHEAD 01

EVENINGS Dinner at L’Auberge’s KITCHEN 1540 02 KITCHEN 1540 is a perfect way Exterior to wrap up the 03 Firepit at Dusk day. Request a table on the patio and come with an appetite. Chef Brandon Fortune draws inspiration from his Southern upbringing and delivers dishes that are unique to San Diego’s dining scene. 01 Chef Brandon at Work

With experience working at five-star resorts such as the Four Seasons and the Grand Del Mar, Fortune finds a way to elevate items like shrimp ‘n’ grits or chicken ‘n’ dumplings. And then, of course, there are desserts like the low ‘n’ slow baked bread pudding with bourbon-toffee caramel and candied pecan crumble with apple butter ice cream. Fortune will make you wish you grew up in the South for the food alone, but luckily we get San Diego weather and can indulge vicariously in a trip to the South through his menu. End the night by one of the fire pits with a night cap and plan on lingering as long as you can the next day. Why not … you’re already home.

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Anniversary Getaway Package In celebration of the hotel’s 25th anniversary, guests can book the Anniversary Package that includes overnight accommodations in one of the hotel’s elegantly appointed rooms and a $25 resort credit for use at Spa L’Auberge, KITCHEN 1540 or any other resort dining outlet. This package also includes a festive Champagne and strawberry amenity and commemorative L’Auberge Del Mar keepsake silver anniversary photo frame. For reservations, enter booking code 25YEARS. Anniversary Cocktail Specials The hotel’s elegant Living Room bar is featuring the festive Silver Anniversary Cocktail which fittingly includes Patron Silver along with St. Germain, fresh rosemary, cucumber and lime. Guests can also opt for the bar’s anniversary special that includes two craft beers paired with a craft cheese and charcuterie board with two chef selections for $25.

Getting There In North County’s seaside town of Del Mar, L’Auberge is located in the heart of the Del Mar village. At the corner of 15th Street and Camino del Mar, the resort is just minutes from the 5 freeway and can be reached from either the Del Mar Heights or Via de la Valle exits. When to Go Book a staycation before the end of the year and cash in on one of the 25th Anniversary packages. If you want to hit the track, visit in November. Del Mar is also festive during the holidays, so December is an ideal time to go. Book It Reservations can be made online at LAubergeDelMar.com.

KITCHEN 1540 Anniversary Special KITCHEN 1540, L’Auberge Del Mar’s highly acclaimed restaurant that blends energy and intrigue in a fresh, simple atmosphere, offers a nightly anniversary menu special through the end of the year. In honor of the anniversary, Executive Chef Brandon Fortune has created a dry-aged beef program featuring either New York or ribeye. Each day, the chef will prepare a dry-aged beef dish special with accompaniments offered verbally by the servers (market price). Anniversary Wedding Special With its breathtaking ocean view setting, L’Auberge Del Mar has always held a special allure as a wedding destination. This year, couples tying the knot will get a little something extra simply by mentioning the 25th anniversary. Specials include 25 percent off the three- and four-hour silver bar package, complimentary silver Shantung linen or ultraplatinum Lamoure linen, and sparkling wine for the bride and groom with custom silver label.

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Donna Wettstein.

North County Specialist.

AN EXCEPTIONAL REALTOR® FOR AN EXCEPTIONAL NEIGHBORHOOD. Donna helped me sell and buy our home. She is a top notch professional. She keeps you informed and definitely makes extra efforts to understand exactly what your needs are and meet them. She will go out of her way for you, and is a wonderful advocate. She sold my home in 5 days and found me a home before it even hit the market! We might not have gotten our dream home had she not went above and beyond what most agents usually do. Donna is amazing and I give her the highest of recommendations! Thao Le-Thanh Ha

My commitment to all of you is to work SMART and DILIGENTLY, paying special attention to YOUR individual desires and needs, and to make it a fun journey... YOU WON’T WANT TO MISS!

C: 619.884.1884 DonnaWettstein@yahoo.com EncinitasDreamHomes.com CalBRE: 01380900 NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 61

GADGETS & GEAR

REVIEWS

TECH ALL HANDS ON

BottleLoft Price: $TBA

According to presenters: “The world’s first magnetic bottle hanger for your refrigerator. Free up some space and make your refrigerator cooler.” 4L Magazine’s take: Finally, a way to make room for a few (dozen) adult libations without having to skim on things like bread and milk. Nothing like having a few sudsy stalactites in your fridge. Or, ya know, soda, too. If you’re into that sort of thing.

StrongLikeBullMagnets.com / KickStarter.com

BY CORY WATERHOUSE

Google Nexus 6 Price: $600

According to presenters: “The pixel-rich, 6-inch Quad HD display is perfect for getting work done, playing games and watching movies with stunning clarity. Dual frontfacing speakers provide immersive stereo sound to give you the best audio for movies and games. The Qualcomm Snapdragon 805 quad-core 2.7GHz processor provides lightning fast multi-tasking and the Adreno 420 GPU gives you brilliant graphics.” 4L Magazine’s take: Again, I tend to be a tad more Android than Apple and this will just further that bias. The Nexus 6 and the Samsung Note 4 will take on the iPhone 6+ head on. When I get the three test models, I will give you a complete rundown and my opinions. Now since that will never happen, I’ll just say it’s a tie for first, with the iPhone coming in a distant third. But the first company to send me a phone, then, by default, will be declared the winner. Unless it’s an iPhone. Ball’s in your court Google/ Samsung. I’ll be waiting by the curb. Again. Play.Google.com

Trion Nemesis

RIDICULOUS

FACTOR

Price: $TBA

According to presenters: “Hand-crafted by skilled artisans in America, Trion SuperCars has developed an advanced, ultraluxury, high-performance line of vehicles designed around the driver. They provide the excitement throughout the vehicle design. The exterior lines are flawless from the front growl to the captivating tail configuration. The interior packaging will comfortably accommodate 96th percentile (6-foot-4) drivers in all models and the hardtop can accommodate 107th percentile (7-foot) drivers...” 4L Magazine’s take: Looks like a superhero car that accommodates giants. I didn’t even know people over seven feet can drive a normal car. I figured it was just specialbuilt cars like you’d see a giraffe drive. I need to stop watching cartoons, I think. TrionSuperCars.com

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Zombie Fortification Cabin (ZFC-1) Price: $115K

According to presenters: “Exclusive: The world’s first and only certified* Zombie Proof Log Cabin. The zombie apocalypse is coming ... but you’re ready with the 10 YEAR ANTI-ZOMBIE GUARANTEE*. Upper deck with 360 degree vantage point and escape hatch, reinforced slit windows, walls and doors, barbed wire surround. Arsenal storage unit for weaponry, garden section to grow vegetables, Toilet system, kitchen area with microwave, living area with TV, Xbox and sound system.” 4L Magazine’s take: I like how they have a guarantee. If your brain gets eaten, full refund. What a deal. You’d be brainless not to get one of these. See what I did there? I’m subtle like that. TigerlogCabins.com

AK47 Design Fire Pit by Ivano Losa Price: $5,000

The Qwerkywriter Keyboard Price: $310

According to presenters: “The Qwerkywriter is an 84-key, USB, Bluetooth-enabled, typewriter-inspired mechanical keyboard that simulates a tactile clicky feel of a vintage typewriter. It features custom typewriterinspired keycaps, an integrated tablet stand and a detachable USB cable via mini-USB port. Dimensions: 12.5 x 7.5 x 3.5 inches (approximately). Weight: 3 pounds.”

According to presenters: “Hole is a built-in wood fireplace for outdoor use. It springs from the idea of presenting only fire on the scene, concealing the place where it is housed. Earth and fire envelop the people around them with warmth and discretion. It can be installed anywhere, on any type of external surface. You hardly notice that it’s there, but when the fire is burning the Hole is animated, displaying all its charm. Once the show is over, it blends again with its surroundings, and you can even cover it and walk on it. The fireplace is supplied with a closing disk to protect it when not in use; this not only keeps in combustion residue, but also allows foot transit.” 4L Magazine’s take: I’m not sure why it shares it’s name with the popular Russian assault rifle, but I think it’s pretty cool regardless. Plus you can casually mention to friends about checking out your “AK-47 out back.” Nothing like keeping neighbors and friends at arm’s length. Just sayin’... LoftModern.com

4L Magazine’s take: Nothing like the clackity-clack of a writer pretending to finish his copy on time. Clackity-clackity-clack. And done. QwerkyWriter.com

IF YOU’D LIKE TO HAVE YOUR PRODUCT REVIEWED BY 4L MAGAZINE, E-MAIL CORY@FOURELMAGAZINE.COM NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 63

MUSIC LISTINGS

HOT WIRE

CONCERT DATES

RHYTHM

11/09

THE BLACK KEYS Viejas Arena at SDSU

64 4L MAGAZINE | NOVEMBER 2014

4Lmagazine.com

11/10

DROPKICK MURPHYS House of Blues

11/07

SCOTT WEILAND & THE WILDABOUTS Sycuan Casino NOV/07 8 P.M. SCOTT WEILAND & THE WILDABOUTS, Sycuan Casino Scott Weiland, as the front man of a little band by the name of Stone Temple Pilots, originally shot to fame along with other ‘90s grunge icons such as Nirvana and Pearl Jam. Weiland later joined the Velvet Revolvers that included former members of Guns N’ Roses before circling back to home with the Stone Temple Pilots. Today, he is currently working with his new band The Wildabouts. NOV/07 6 P.M. TRIBAL THEORY, Epicentre These San Diego natives are rooted with a Pacific island vibe mixed with a dashes of reggae, ska and rock. It’s actually a pretty catchy dish that is distinctively their own creative sound. Check out their most popular songs “Stuck in the Middle” and “Falling for You.” NOV/08 7 P.M. WE WERE PROMISED JETPACKS, The Irenic We Were Promised Jetpacks are a Scottish rock band with the complimenting sounds of tuneful indie rock and post punk revival. The lyrics sound both earnest and bittersweet and their band name makes me wonder why the hell it’s 2014 and I still don’t own a jet pack. NOV/09 7 P.M. THE BLACK KEYS WITH JAKE BUGG, Viejas Arena at SDSU The Black Keys are sort of similar to the White Stripes. They both contain a rollicking blues-rock sound and they both have color-coated names but the Black Keys are more scruffy, so to speak. More ruff, more raw and more gritty than their alternative rock influenced counterparts. NOV/09 7 P.M. COMMON KINGS, House of Blues Common Kings, throughout their musical journey, have pulled from an array of very different styles, including the pop of Michael Jackson, the soul of Stevie Wonder and Earth, Wind & Fire, the classic rock of the legends of the 1960s and ‘70s and more modern acts such as Maroon 5. Common Kings’ fun-loving, feel-good sound creates a high-energy live performance. NOV/09 8:30 P.M. FM 94/9 PRESENTS SHAKEY GRAVES, The Irenic Shakey Graves is a moniker for Texas-based Alejandro Rose Garcia, who is most well known for his successful acting career in movies such as Spy Kids, Shorts and Friday Night Lights. The oneman folk band produces a scruffy and wistful blend of country blues and melodic pop.

11/10-11

GOO GOO DOLLS Belly Up

NOV/10 7 P.M. DROPKICK MURPHYS, House of Blues The Dropkick Murphys are a lively hardcore/punk, Celtic/folk group from Quincy, Massachusetts. The band is well known both for their live shows and their only platinum selling single, “I’m Shipping Up to Boston,” which was featured on the awardwinning movie The Departed. NOV/10-11 7 P.M. Rob Machado Foundation Benefit with THE ALL-AMERICAN REJECTS, P.O.D., GOO GOO DOLLS, RUN RIVER NORTH, TIMMY CURRAN AND MORE, Belly Up Pro surfer Rob Machado’s two-day event for his foundation promotes and creates youth environmental programs. Come listen to some great music and help support a great cause! NOV/12 7 P.M. DEATH FROM ABOVE 1979, House of Blues Death from Above 1979 is a high-energy alternative/indie/pop duo from Toronto, Ontario. The apparent fixation with the seemingly arbitrary year of 1979 is actually the birth year of vocalist and drummer Sebastien Grainger and, according to them, it is the last year of the last cool decade. The duo puts out a loud, high-driving, hard rock/punk sound.

NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 65

RHYTHM

MUSIC LISTINGS

11/18

SMALLPOOLS House of Blues

11/15

IRATION Del Mar Racetrack

NOV/13 6 P.M. RELIENT K, House of Blues Relient K is an Ohio rock band that formed in 1998. The Christian pop-punk group mimics the array of ‘90s pop-punk artists such as The All-American Rejects and Blink 182 with their rhythm guitar-driven sound mixed with a little bit of Jesus. Check out their hit songs “Be My Escape” and “Who I Am Hates Who I’ve Been.” NOV/14 6 P.M. SAY ANYTHING AND SAVES THE DAY, House of Blues The lively pop/punk group Say Anything was sidelined in 2005 due to the health and drug issues of frontman Max Bemis. After a healthy recovery the band went on to tour with Saves The Day in 2006 and Hello Goodbye in 2007. Saves The Day is one of Say Anything’s idols and another popular band that puts their own twist to the standard post-punk sound. NOV/15 7 P.M. BLONDE REDHEAD, House of Blues Blonde Redhead first got together in 1993 after meeting in an Italian restaurant in New York. Over their decades-long career, Blonde Redhead went from an artsy punk sound to indie pop all while remaining creative throughout the transition. The paradoxical name actually comes from a song created by the ‘80s band DNA. NOV/15 7 P.M. DIRTY LOOPS, SOMA San Diego The Dirty Loops have a very unique blend of music. It’s a pleasant mixture of jazz and R&B, with an electronic fueled dance-pop sound. After receiving their music degrees and working together as session musicians, the trio realized they wanted to express themselves through their own unique genre-bending style. NOV/15 7 P.M. TEGAN AND SARA, North Park Theatre Folk-rock duo Tegan and Sara first broke through the Canadian music scene in 1998, when they earned the highest score in history at Calgary’s Garage Warz competition. Their quick rise didn’t stop, for their melodic acoustics and charming stage personas led to a slew of dates with Sarah McLachlan’s Lilith Fair that same year and a record deal with Neil Young’s Vapor Records in April 2000. NOV/15 7:30 P.M. Reggae Fest ft. IRATION, Del Mar Race Track One of the most laid back reggae rock bands around, Iration definitely realizes its goal to “keep the listeners’ feet moving, hands swaying and hearts beating.” Their alternative reggae rock roots will seep into the entire stadium and everyone should thoroughly enjoy the performance. Some of the Hawaiian natives greatest hits include “Falling,” “Wait and See” and “Time Bomb,” along with many others. 66 4L MAGAZINE | NOVEMBER 2014

11/19

BASTILLE

Viejas Arena at SDSU

NOV/16 7 P.M. THE MISFITS, House of Blues The late 1970s band The Misfits gained a massive following that started to grow after their actual existence. Covers by bands such as Metallica and Guns N’ Roses are mainly what kept them afloat and caused their belated fame. The appeal comes from their catchy anthemic tunes and the lead vocalist’s tasteful roar. NOV/18 7 P.M. SMALLPOOLS WITH MAGIC MAN,

House of Blues

The recently formed indie pop quartet Smallpools quickly gained a decent-sized following with their hit single “Dreaming,” which found its way to the No. 1 spot on Hype Machine (hypem.com) and their debut EP shortly after. Magic Man is a fairly recent up-andcoming group from Providence, Rhode Island. The band originally consisted of the duo Alex Caplow and Sam Lee before gaining three more members. The new members provide an indie-rock influence to the group’s previous synth-pop roots.

NOV/19 7 P.M. BASTILLE, Viejas Arena at SDSU Bastille is an English rock band that got together in 2010. It was originally meant to be a solo project by front man Dan Smith before he decided that he wanted to start a band. The name comes from Smith’s birthday (July 14), which is also Bastille Day, also known as French National Day, a day that commemorates the French Revolution in English-speaking countries.

4Lmagazine.com

11/21

THE 1975

SOMA San Diego

11/22

MICHAEL FRANTI Belly Up

11/22

PRIMUS

Escondido Center for the Arts

NOV/21 6 P.M. THE 1975, SOMA San Diego Hailing from Manchester, U.K., the alternative post punk outfit succeeds at intertwining the youthful underlying themes of sex, love and fear. The quartet’s first incarnation began when they started covering punk songs together. They then started to combine their pop influences with the pleasant and effective guitar riffs that make up the appeal of their music. NOV/21 8:30 P.M. MINUS THE BEAR, Casbah The five piece broke through the Seattle music scene back in 2001. The group first began in the studio before ever touring, while working on their six song EP This Is What I Know About Being Gigantic. The post-EP tour was both relentless and successful, which led to a regrouping in the studio for their first full-length album. The alternative indie act will keep you amused with their finger tapping guitar riffs and skillful periodic time changes. NOV/22 6 AND 9 P.M. (both sold out) MICHAEL FRANTI (ACOUSTIC), Belly Up Michael Franti grew from a heated, politically driven hip-hop artist to a musician who has learned to channel his angst and desire for change by adding a beautiful R&B soul feel to the mix. The man expresses the importance of love, freedom of self-expression and anger toward the system. Respect. NOV/22 6 P.M. THE READY SET & METRO STATION, House of Blues Emerging successful from the dark abyss that is his mother’s Fort Wayne, Indiana, basement, Jordan Witzigreuter and his very hard to pronounce last name began recording songs that ride on the fence between emo-pop and electronica. The Ready Set is a solo project that he recorded entirely by himself, leading to a very beneficial signing with Decaydance Records. NOV/22 8 P.M. PRIMUS & THE CHOCOLATE FACTORY,

Escondido Center for the Arts

Hailing from San Francisco in 1986, Primus brought with them a rare feature that puts them in their own unique category. For most bands, the bass guitar provides a solid backbone within a song but Primus differs in that the bass is the main focal point. It’s rare for the guitarist to withdraw the screaming guitar solos that we are so conditioned to hearing and pass the spotlight over to the bass. That above all is what makes these guys different.

NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 67

RHYTHM

MUSIC LISTINGS

NOV/29 8:30 P.M. THE ENGLISH BEAT, Belly Up Known as The Beat when they formed in Birmingham, England, the ska-revival band had to change its name due to confusion with Paul Collins’ Los Angeles-based band of the same name. (Both later toured together.) The English Beat’s message usually consists of sociopolitical topics piled onto a pleasant sound mixture of ska, reggae and pop-rock. NOV/29 8 P.M. CAKE, Del Mar Race Track Most well known for their universal hit “The Distance,” the band from Sacramento represented the postmodern, irony-drenched aesthetic of ‘90s geek rock. Their sound freely mixed and matched pastiches of widely varying genres such as white-boy funk, hip-hop, country, new wave, pop, jazz, college rock and guitar rock (which is a delightful clash,

if I might add).

NOV/29 6 P.M. JOURNEYS NOISE TOUR FT. ISSUES, House of Blues Issues is a metalcore band from Atlanta, Georgia. They first got together in 2012 and signed to Rise Records shortly thereafter.

11/23

CAPITAL CITIES

NOV/29 8:30 P.M. MEAT PUPPETS, Casbah Out of all of the bands that made SST Records a towering force in the American underground during the mid-’80s, Meat Puppets stood their ground for the longest amount of time. Meat Puppets never had the loyal cult following that others of their time did, but they were able maintain a stable, long-lasting career because they always drew from conventional hard rock as well as punk. Not only did they play hard, loud and fast, but they also had elements of the blues-rock of ZZ Top, the ambling folk-rock of the Grateful Dead and Neil Young’s country rock and hard rock.

House of Blues

NOV/23 7 P.M. CAPITAL CITIES, House of Blues The indie electro piece first met on Craigslist while working as jingle writers. Shortly after, they released an EP online featuring their most popular single “Safe and Sound.” These guys know how to put on an incredibly entertaining performance. First of all, their songs are catchy as hell. You can’t help but sing along. NOV/25 7 P.M. VANCE JOY, House of Blues Vance Joy is the moniker for Australian indie folk singer/songwriter James Keogh, who started out in the Melbourne open-mic scene during the tail end of 2000 while completing his law degree. Joy decided to put a cap on his law degree for the time being after finding some success with his music. The name Vance Joy was derived from a character in Peter Carey’s novel Bliss as a way to put a wall between Keogh’s personal and professional life. NOV/26 7 P.M. PETER HOOK AND THE LIGHT, House of Blues First gaining initial success in the late 1970s with Joy Division, Hook carries his expertise over to his newest project. Peter Hook and the Light was formed for the sole purpose of performing Joy Division’s two most prominent studio albums, Unknown Pleasures and Closer. Hook’s bass lines molded the extension of despair that Joy Division so successfully projected.

11/28

ALICE COOPER

The Event center at Harrah’s Resort SoCal

NOV/28 6 P.M. CIRCA SURVIVE, House of Blues Circa Survive is a Philadelphia-based band formed by former Saosin vocalist Anthony Green and guitarist Colin Frangicetto. Both are experienced veterans of the local emo and hardcore scenes looking to indulge in the rule-breaking freedom of the neo-progressive movement of the mid-2000s. NOV/28 9 P.M. ALICE COOPER, The Event Center at Harrah’s Resort SoCal

Alice Cooper was originally the name for a band led by singer Vincent Damon Furnier. The group was well known for their theatrical stage antics and a violently entertaining piece of heavy metal that was designed to make your jaw hit the floor. Drawing equally from horror movies, vaudeville, heavy metal and garage rock, the group created a stage show that featured electric chairs, guillotines, fake blood and huge boa constrictors, all coordinated by Furnier, who eventually began a solo career keeping the name Alice Cooper.

11/29

MEAT PUPPETS Casbah

68 4L MAGAZINE | NOVEMBER 2014

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NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 69

LOCAL EVENTS

HAPPENINGS

AROUND TOWN

BY CORY WATERHOUSE

NOV. 7-16

According to presenters: “San Diego Beer Week is a 10-day celebration inspiring people to drink local, craft beer and promoting San Diego’s thriving brewing culture with events happening across the county.

San Diego Brewers Guild

4L Magazine’s take: Beer mecca, with it’s beer monks, providing fine sudsy goodness. When I hear the word “guild,” I think lollipops. I cannot confirm there will be lollipops at this event. Actually I’m pretty sure there won’t be.

SAN DIEGO BEER WEEK 2014 Price: Varies Locale: North County near the water 70 4L MAGAZINE | NOVEMBER 2014

NOV. 16-23

2014 SAN DIEGO BAY WINE & FOOD

NOV. 8

RIDE THE POINT MEMORIAL CHARITY BICYCLE RIDE

Price: $45-$625 Venue: Embarcadero Park North Locale: Downtown

Price: $10-$225 Locale: Point Loma

According to presenters: “A five-day wine and food extravaganza featuring 200 wineries, breweries and spirits from around the world, 70 of San Diego’s fine dining restaurants, celebrity chefs, wine dinners, cooking classes and unlimited food samples.”

According to presenters: “Ride the Point encompasses the most picturesque natural coastline in Southern California on exclusive routes along San Diego Bay and the Pacific Ocean.”

4L Magazine’s take: $45 to $625 seems to be a pretty big gap in admission difference. Does the higher price mean you get a personalized berating from Gordon Ramsay and then you can both sneer at the lowly $45 ticket holders? Again, I don’t think that’s what happens... but it could.

4L Magazine’s take: Charity, bikes and beaches. This is why people from other states hate us. And I’m thoroughly OK with that. Screw you, Caribou, Maine!

NOV. 6

CZECH PHILHARMONIC ORCHESTRA La Jolla Music Society

Price: $27-$97 Venue: Jacobs Music Center/Copley Symphony Hall Locale: Downtown

According to presenters: “The internationally renowned Czech Philharmonic Orchestra opens La Jolla Music Society’s 46th season Celebrity Orchestra Series.” 4L Magazine’s take: Czech this out. If I could write a winky emoticon right here, I would. But I won’t because I’m a journalist. In my PJ’s. Working from home … just let that warm, soft jealousy pour over you.

NOV. 26-30

SAN DIEGO JAZZ FEST Price: $15-$45 Venue: La Jolla Playhouse Locale: Mission Valley

According to presenters: “The 35th San Diego Jazz Fest over Thanksgiving will present a variety of traditional jazz music, from ragtime to swing to Dixieland at the Town & Country Resort and Hotel in Hotel Circle. Jazz bands and musicians from across the U.S. will perform.” 4L Magazine’s take: If you can honestly listen to Dave Brubeck’s song “Take Five” and not wiggle wiggle a little, then you’re mostly dead on the inside. Personally, I hear that song and feel like it was written for a cat burglar from the 1950s. Yes, my grasp of reality is tenuous and no, I don’t care. NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 71

AROUND TOWN

LOCAL EVENTS

NOV. 6-9

ART SAN DIEGO 2014 Price: $10-$75 Venue: Balboa Park Activity Center Locale: Downtown

According to presenters: “Art San Diego features more than 80 exhibitors from around the world, bringing some of the world’s most intriguing artists to San Diego.” 4L Magazine’s take: I am a horrible artist, and my daughter has been blessed to inherit my inabilities. She draws the most horrific monsters that are actually just supposed to be her family, gymnastics team, friends, etc. Utterly terrifying. Those dead-eyed doodles give me nightmares. So … good job Samantha, I’m sure Our Dark Lord and Savior has your art up in his study.

NOV. 13

DAVID SEDARIS Price: $37-$52 Venue: Historic Balboa Theatre Locale: Downtown

According to presenters: “Sedaris made his comic debut recounting his strange-but-true experiences of being a Macy’s elf, reading his “Santaland Diaries” on National Public Radio’s Morning Edition in 1992. 4L Magazine’s take: The funniest writer I’ve ever read. Reading David Sedaris makes me want to never write again. I bet you feel the same. NOV. 16

SILVER STRAND DISTANCE CLASSIC HALF MARATHON, 10 MILER & 5K Price: $20-$92 Venue: Birch Aquarium at Scripps Locale: Coronado

According to presenters: “Run, walk or skate along the Silver Strand from Coronado to Imperial Beach at the annual Silver Strand Distance Classic Half Marathon, 10 Miler & 5K.” 4L Magazine’s take: Yep, Coronado. Again. Deal with it. Maybe you can spice up your town a little bit. I’m looking at YOU, everywhere else in San Diego.

NOV. 23

2014 ENCINITAS FALL FESTIVAL NOV. 22

FALL FOOD TRUCK FESTIVAL HALF MARATHON, 10 MILER & 5K Price: Free when you pay to watch horses run in circles Venue: Del Mar Thoroughbred Club Locale: Del Martiania

According to presenters: “Bring your appetite on Saturday, as some of the tastiest food on wheels comes to Del Mar for the Fall Food Truck Festival. Enjoy a variety of some of the hottest eats in Southern California as 40 food trucks are expected.” 4L Magazine’s take: Eating and ponies. And probably beer.

72 4L MAGAZINE | NOVEMBER 2014

Price: Free admission Venue: La Jolla Playhouse Locale: Encinitas

According to presenters: “Established in 1989, the Encinitas Fall Festival, previously known as the Poinsettia Festival, is a holiday street fair in the historic part of town.” 4L Magazine’s take: Definitely check out 1st Street Bar ... and if you tell the guy in the black hat the secret code word, “Shenanigans,” I’m sure he’ll have a fantastic surprise gift for you that most likely won’t include snark and middle fingers. 4Lmagazine.com

NOV. 15-DEC. 27

DR. SEUSS’ HOW THE GRINCH STOLE CHRISTMAS! Price: Tickets start at $32 Venue: The Old Globe Locale: Downtown

According to presenters: “Dr. Seuss’ How the Grinch Stole Christmas! is a wonderful, whimsical musical based upon the classic Dr. Seuss book.” 4L Magazine’s take: This is a holiday staple for anyone who is fairly literate and likes to rhyme.

ONGOING BEGINNING NOV. 21

AMAZING SCAVENGER HUNT ADVENTURE Price: $49 per team of 2-5 people. Purchase online. Locale: Downtown

According to presenters: “Solve clues and complete challenges as you discover the hidden gems of San Diego on this smartphone guided scavenger hunt walking adventure.” 4L Magazine’s take: I mean ... if someone wanted me to cover this for the magazine … and say snarky stuff while promoting the scavenger hunt … I’m okay with that. It’s Cory. No E

ONGOING THROUGH NOV. 23

PERCEPTION: SEE BEYOND THE ILLUSION Price: $22.95 Venue: Reuben H Fleet Science Center Locale: Downtown

According to presenters: “We’re bringing magic to San Diego! We welcome Jason Latimer, the World Champion of Magic, for a one-of-a-kind show. Perception: See Beyond the Illusion combines magic and science to create effects that no one thought could ever exist.” 4L Magazine’s take: Who doesn’t like magic? You? Well tough, go anyway. And revel in the delight that is ILLUSION! (… Now picture me

disappearing into a cloud of smoke.) ONGOING BEGINNING FEB. 12, 2015

COASTAL SAN DIEGO TOUR TO LA JOLLA & TORREY PINES TourGuide Tim Reveals San Diego

Price: $68 adult; $60 17 and under Venue: The Old Globe Locale: Downtown

According to presenters: “Join a San Diego sightseeing tour offering the most indepth look at life in one of the most beautiful coastal communities in the world. Includes walks with our guide to learn about the seals, sea lions, pioneering women and famous residents.” 4L Magazine’s take: You can’t miss at these places if you’re trekking around San Diego. Interesting sidenote: Torrey Pines and La Jolla were considered as locations for scenes in Goonies. (Totally untrue. I made that up)

THROUGH NOV. 30

MONTY PYTHON’S SPAMALOT Price: $20-$27 Venue: Coronado Playhouse Locale: Coronado

According to presenters: “Lovingly “liberated” from the classic Monty Python and the Holy Grail and winner of three Tony Awards including Best Musical, Spamalot will have you laughing your coconuts off as you gallop along with this larger-than-life production!” 4L Magazine’s take: Coronado AND Monty Python? Win win.

NOVEMBER 2014 | Fully cultured, yet unshaven | 4L MAGAZINE 73

AROUND TOWN

LOCAL EVENTS

ONGOING

INTERACTIVE DINNER DETECTIVE MURDER MYSTERY SHOW The Dinner Detective San Diego

ONGOING

THE DISCOVERY OF KING TUT Price: $15-$27 Venue: San Diego Natural History Museum Locale: Downtown

According to presenters: “The Discovery of King Tut recreates one of the greatest moments of the 20th century: the discovery of King Tutankhamun’s tomb in 1922.” 4L Magazine’s take: I really wanted to be an archeologist when I read about King Tut. It might have also been coincidentally right around the time I learned about Indiana Jones and saw Raiders of the Lost Ark. ONGOING

PUB CRAWL CRUISE Price: $499 Venue: Classic Bay Cruise Locale: Point Loma

According to presenters: “Channel your inner pirate for a seafaring adventure no-nay-never to be forgotten! A cruise that includes stops at two waterfront taverns to partake of a libation at each (included bounty) and then pillage forth at the whim of your merciless captain!” 4L Magazine’s take: Oh captain, my captain … may I vomit over the starboard side?

THROUGH NOV. 15

SPOOK-TACULAR HALLOWEEN WINERY CHAUFFEURED TOUR Price: $149 per person (does not include guide gratuity; 20 percent industry standard) Venue: San Diego Beer and Wine Tours Locale: Downtown

According to presenters: “With red wines that would make vampires envious and white wines that would make Casper feel right at home, you won’t want to miss out on our spook-tacular chauffeured winery tour.” 4L Magazine’s take: I’m not sure how this runs past Halloween, but I’m gonna post it anyway. 74 4L MAGAZINE | NOVEMBER 2014

Price: $64.95 per person (groups of 12 or more that book together get $4 off each ticket!) Venue: Courtyard by Marriott San Diego Central Locale: Downtown

According to presenters: “Downtown San Diego’s only incognito murder mystery dinner show! Come and enjoy a night of nefarious and funny crimes where everyone is a suspect.” 4L Magazine’s take: Yep, again with the Murder Mystery dinner theater. Someone let me know how that works out.

DEC. 1-31

LEGOLAND HOLIDAY SNOW DAYS AND WINTER NIGHTS Price: Free with admission Venue: Legoland California Resort Locale: Carlsbad

According to presenters: “Come build holiday memories during the month of December at Legoland California Resort. Play in real snow, build snowmen and throw snowballs at Lego targets. See the world’s largest Lego Christmas tree and watch the nightly tree lighting ceremony.” 4L Magazine’s take: I live in Carlsbad, so I have to say nice things about Legoland or the Lego cops come to your house and throw random pieces onto your floor, so as to destroy your feet at night.

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