Pajaro Valley Magazine | July 17, 2020

THE LIFESTYLE MAGAZINE OF THE PAJARO VALLEY

A supplement to The Pajaronian

JULY 17, 2020

CASE HISTORY Couch Distributing a longstanding Watsonville institution P4 BREW TOUR P5 | THE MIXING BOWL P6 | PHOTO GALLERY P8

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JULY 17- 23, 2020 | PAJARO VALLEY MAGAZINE

Raeid Farhat Real Estate Inc

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raeidfarhat.com

MAGAZINE

21 Brennan St, Suite 14, Watsonville, CA 95076 Phone: 831.761.7301

ABOUT THE

COVER

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We are here for all your Real Estate needs

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Cover Story

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Brew Tour

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The Mixing Bowl

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Photo Gallery

CEO & Executive Editor

Dan Pulcrano Publisher

Jeanie Johnson Managing Editor

Tony Nuñez Contributing Writers

Todd Guild Tony Nuñez Sarah Ringler Advertising Account Executives

Tiffani Petrov Jazmine Ancira Lupita Ortiz

The housing inventory is at an all time low. This is having a great impact on property values. The supply and demand theory is in full swing, thus driving home values up. If you are considering selling or just want an idea of what your property value is in this current market, reach out to us.

Ed Gagné

Kathy Oliver

egagne@baileyproperties.com CalDRE# 01450406

koliver@baileyproperties.com CalDRE# 01116175

Realtor 831.254.1432

Realtor 831.206.2249

Ed Gagné Local Real Estate Specialist CA BRE #01450406

Honesty • Loyalty • Integrity Extensive local market knowledge!

Community Involvement for over 20 years

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Kara Brown Design Layout

Hon Truong Cover photograph by:

Tarmo Hannula

Circle of Champions - Watsonville Office Published by WatsNews, LLC, Watsonville, CA. Entire contents © 2020. All rights reserved.

Reproduction in any form prohibited without publisher’s written permission.

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JULY 17- 23, 2020 | PAJARO VALLEY MAGAZINE

s a beer lover, there’s nothing quite like sitting back after a long day and sipping away at one of my favorite brews. Whether it be a silky and creamy porter, a fresh and crisp session sour or a bitter and strong IPA, unwinding with a pint and some friends is special. And the Pajaro Valley has a burgeoning craft beer scene where one can do TONY NUNEZ just that.

But because of Covid-19 restrictions, this is out of the question at the moment. We’re not supposed to gather. We’re not supposed to hang out with people from outside of our household unit.

We’re not supposed to linger at establishments for too long— even if they’re outdoors.

That has put a damper on what I was hoping would be a fun summer filled with trips to the local breweries such as Fruition Brewing, Corralitos Brewing Co. and Santa Cruz Cider Company. I’ve had to stay away from my buddies, and I’ve limited my time with family, too. We’ve enjoyed a few brews from afar, and these hangouts—most of them on Zoom and other online video services—have been fun.

But they don’t replace the true brewery experience of saddling up on a stool at the bar, and asking the beer tender, “what do you recommend?”

Beer can take many forms and it can bring people together.

Here’s to the day when we can all come together and enjoy a pint and a conversation. Enjoy your brew responsibly. Cheers!

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Tarmo Hannula

A Family Business TEAMWORK On the left, from front: Vice President of Sales Steve Vargas, Vice President of Administration Marty Corley, President Geoff Couch.

On the left, from the front: data entry specialist Vera Rodriguez, Warehouse Supervisor David Espinoza and founder George Couch

JULY 17- 23, 2020 | PAJARO VALLEY MAGAZINE

Giant local beer distributor has small beginnings

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G

eorge Couch was an ambitious 25-year-old when he came to Watsonville in 1973 and negotiated a deal to purchase a small Anheuser-Busch distributorship. It would not stay

small for long.

His company Couch Distributing, which he runs with his brother Geoff, has since 1973 delivered hundreds of different products to customers in Monterey, Santa Cruz and San Benito counties from its Watsonville headquarters.

At the time of its inception, Coors dominated the local market, Couch says. But he envisioned a future in which the company would expand.

“I knew they were going to make a large marketing push, because California is the largest per-capita in total volume in the United States,” he says.

It helped that his father was vice-president of marketing for the company’s St. Louis, Mo. headquarters,

he says, an upbringing that gave him first-hand knowledge of the industry.

When his father died unexpectedly in 1973, Couch says he reached out to senior executives August Busch III and Orion Burkhardt, who helped get him approved for the purchase from owner George Barsi, whose nephew Jim Barsi ran his eponymous liquor store on East Lake Avenue for 50 years.

“They gave me a shot,” Couch says. “I was 25 years old when I bought the business. I came on out and took a shot at it. I was hoping to build a business, and I had a lot of faith in Anheuser-Busch.”

Couch Distributing began with just six route trucks, two salesmen and 11 employees, and a volume of just under 400,000 cases per year.

The company now distributes about 4.7 million cases per year to 1,850 accounts throughout the tricounty area.

Couch eventually purchased the rights to distribute Heineken and Guinness, and in 1996 purchased the

By TODD GUILD

rights to Grupo Modelo, which offers Mexican beers such as Corona, Modelo and Pacifico.

When the craft beer craze hit, Couch got on board with the Firestone Walker Brewing, a company best best known for the 805 brand. Anchor Steam, Ballast Point and Bear Republic are also part of that market.

Anheuser-Busch also has its hand in the craft beer market with Elysian, 10 Barrel Brewing Company and Golden Road. In addition, Couch distributes Kona Brewing Co. products.

All of this is possible thanks to the work of about 170 employees, of whom Couch speaks with the glowing wistfulness of a father talking about his family.

With an average employment of 10 years, Couch says that 35 employees have lasted at least 20 years. A handful have lasted longer.

“We try to make it a family environment,” he says.

“We expect a lot out of our people, but we try to take care of them well. We’ve been blessed that in ➝ 10

BREW TOUR

A taste of the Pajaro Valley

By TONY NUÑEZ

T

he Pajaro Valley is best known for its agriculture but its craft brew scene is also starting to demand some attention. This short but strong list of breweries and taprooms around the Watsonville area are key stops on anyone’s tour through California’s bountiful brew catalog:

Fruition Brewing Location: 918 E. Lake Ave., Watsonville Website: www.fruitionbrewing.com/ Social media: fruitionbrewing Facebook, Twitter & Instagram

Open: Tuesday-Thursday & Sunday 11am-3pm, Saturday & Sunday 11am-6pm.

Services offered during Covid-19 pandemic: Free same day local delivery Tuesday-Sunday.

Online ordering with scheduled contactless pick up, and walk-up window for fresh beer to-go.

MOVING ALONG The Slough Brewing Collective co-owner Jorge Vasquez

makes some changes at the brewery’s 65 Hangar Way location. their small team and community safe, while making sure their customers are able to enjoy fresh beer during this difficult time.

Corralitos Brewing Co. Location: 2536 Freedom Blvd., Watsonville Website: www.corralitosbrewingco.com/ Social media: corralitosbrewery - Instagram | Corralitos Brewing Co. - Facebook Contact: 831-728-2311 Open: Porchside pick-up 2-5pm, Wednesday-Sunday Services offered during Covid-19 pandemic: Porchside pick-up for beer ordered through www.shopcbcbeer.com/ The lowdown: Located in

Corralitos on the outskirts of Watsonville. They brew and pour their own hand-crafted ales. Visit their friendly new taproom and experience what all the buzz is about.

The Slough Brewing Collective Location: 65 Hangar Way, Watsonville Website: www.thesloughbrewing.com/ Social media: thesloughbeer - Instagram | The Slough Brewing Collective - Facebook Contact: ben@thesloughbrewing.com Open: Working on opening to the public as it transfers to new ownership. Check back in August.

Services offered during Covid-19 pandemic: Once open, they will focus on pick-up orders, and will gradually roll out an outdoor seating solution The lowdown: Formerly Elkhorn Slough Brewing Company, The Slough Brewing Collective is the natural progression of what the original owners intended. The former owners, Michael Enos and Julie Rienhardt, have passed their business down to their Head Brewer, Jorge Vazquez, a Watsonville local and part owner of Akiyama Hopyard, and their friends; Erix Celis, local teacher and community advocate, and Ben Ward, a veteran of the Santa Cruz brewing scene. They hope to keep the joyful, unpretentious spirit of the original brewery alive, while focusing on what brought them there in the first place: community.

They focus on the unique ➝ 10

JULY 17- 23, 2020 | PAJARO VALLEY MAGAZINE

The lowdown: Fruition Brewing has been open for one year, utilizing local, sustainable and organic ingredients to make fresh beer with attention to balance.

Owners David Purgason and Tallula Preston are proud to source California grown grains and local hops from our friends at Akiyama Hopyard, and ingredients from the world class farms in Watsonville and surrounding counties, including JSM Organics, Gizdich Ranch, Coastal Moon Farm, Dirty Girl Produce, Ox and Willow Farm, B & R Farms, & Ken's Top Notch Produce to name a few.

They can't wait for the day when they can safely re-open their patio and tasting room, but, until then, they are committed to keeping

contributed photo

Contact: info@fruitionbrewing.com

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722-3382

THE MIXING BOWL

E. Romie Lane South Salinas location under construction duplex consisting of 3Br-2.5 Bth dbl car garage each unit $829,000 2095 Penasquitas Dr., Aptos 37 Webb Road, Watsonville Condominium 3Br-2.5 Bths 2 car attached garage ,move in condition walk to the beach and Seascape Village shopping. $749,000

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14643 Tumble Weed Lane

JULY 17- 23, 2020 | PAJARO VALLEY MAGAZINE

Royal Oaks Ca 95076

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Nestled on 5 acres in the Live Oak Forest above the Elkhorn Marine Sanctuary. Grab the kayaks! You’re not far from the surf and sand of Moss Landing Harbor. This West facing custom home, built in 2004, offers expansive views of Monterey Bay. Appointments include; Gas fireplace, Slate floors, Vaulted ceilings, Granite and Cherry kitchen. Decadent upstairs master suite boasting private sun deck, huge walk-in closet with laundry room. Lower level living quarters w/ sepater walk-out. An exquisite and unique opportunity to own that Coastal Ranchette! Price reduced • $985,000

• 2700+ SF 4 Bed / 3 Bath • Privacy and Seclusion • Bay & Elkhorn Slough Views • 5 Acres All Usable Land • Ocean Views to Monterey

• NO HOA • Livestock Welcome • Spacious Sundecks • Separate Living Unit

www.homecb.com/14643TumbleWeed Paul Cuccia, Realtor® BRE# 01334276

Coldwell Banker Residential Brokerage 2140 41st Ave, Capitola, CA 95010

Direct: (831) 818-2375 www.SantaCruzRealProperty.com

Tarmo Hannula

Two Story Home, consisting of 4 bdrs,and 2.5 bts. Living room, family room,fireplace.

Large lot. 2 Car Garage.

Offered at $359,500

Commercial Office For Sale. Seller Is Motivated. $450,000

DEEP DISH Lasagna is often good and maybe even better when reheated. This recipe calls for a large baking pan, about 13 inches by 9 inches. You can also cut the recipe in half and use an 8-inch square baking pan.

70’s Spinach Lasagna

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he recipe for spinach lasagna is out of the vast collection of fine vegetarian dishes in Anna Thomas’s 1972 cookbook, “Vegetarian Epicure.”

There is a lot to be said about a meal that is comfortably prepared, baked and served. Most pots and pans can be washed and put away before you sit down. Also, it is even better warmed up as leftovers.

Lasagna comes from the Roman word, “laganon,” and refers to flat sheets of pasta cut into strips. According to Giorgio Franchetti, food historian, scholar of ancient Roman history and author of “Dining with the Ancient Romans,” 1,000 to 800 BCE marked the first recorded

mentions of this wheat flour and water-based mixture. Later, extolled by Roman greats such as Cicero and Horace, it was commonly eaten in leek and chickpea soup.

Francetti’s research undermines the popular belief that pasta was brought to Italy from China by Marco Polo.

“It’s pure nonsense. The noodles that Marco Polo maybe brought back with him at the end of the 1200s from China were essentially made with rice and based on a different, oriental culinary tradition that has nothing to do with ours.”

This is one of those recipes that is broken into many steps. Start with the sauce. I have included a tomato sauce recipe from Thomas’s cookbook. You may

SARAH RINGLER

already have your own favorite.

Most of the flavor comes from the sauce so it is very important.

You will need about 6 cups.

I prefer lasagna noodles that need to be boiled first, but you can use oven-ready which saves you a step. Recipes like this one aren’t meant to be followed religiously. All along the way, you need to taste, evaluate the flavor and adjust.

Lasagna can be prepared in advance and frozen either before or after it has been baked. This recipe calls for a large baking pan, about 13-by-9. You can cut the recipe in half and use an 8-inch square baking pan.

SPINACH LASAGNA

TOMATO AND WINE SAUCE FOR PASTA 1-ounce dried Italian dark mushrooms, like porcinis 1 1/2 cup vegetable stock 3 tablespoons olive oil 1 chopped onion 2 cloves minced garlic 2 teaspoons or more dried basil 2 teaspoons or more dried oregano 1 tablespoon fresh chopped parsley 1 bay leaf 28 ounce can puréed tomatoes Lemon peel 1 cup red wine Worcestershire sauce - optional Wash dried mushrooms.

Simmer them in stock or water for 20 minutes. Strain the broth through a cheesecloth or fine sieve.

Coarsely chop the mushrooms and return to the broth.

Heat the olive oil in a frying pan over medium heat. When oil glistens, stir in the onions and the garlic. When onions start to become transparent, stir in oregano, basil and parsley.

When onions are transparent and garlic is browned, add tomato purée, mushrooms in the broth, a little lemon peel, bay leaf and salt and pepper. Mix together, then stir in the wine.

Simmer over very low heat for about 15-20 minutes.

Discard bay leaf and lemon peel before using. Taste and adjust flavors as necessary.

YES!! OUR RESTAURANT & BEER GARDEN ARE OPEN FOR DINE-IN AND TAKE-OUT! PLEASE HELP US KEEP YOU AND OUR COMMUNITY SAFE MASKS AND SOCIAL DISTANCING ARE REQUIRED

CHECK OUT OUR NEW MENU ITEMS • NORTH CAROLINA FRIED CHICKEN SANDO TUESDAYS • HOUSE GROUND BURGER THURSDAYS • WEEKEND BRUNCH MENU ON SATURDAY & SUNDAY

ORDER IN-STORE OR ONLINE CURBSIDE PICK-UP IS AVAILABLE

TAPROOM + BOTTLESHOP HOURS SUNDAY-THURSDAY 11AM-8PM FRIDAY-SATURDAY 11AM-10PM

KITCHEN HOURS SUNDAY-THURSDAY 11AM-7PM FRIDAY-SATURDAY 11AM-9PM

45 AVIATION WAY WATSONVILLE, CA 95076 WWW.KICKASSBEER.COM 831-254-9789 We have expanded our food menu and are no longer permitting guests to bring outside food from home or other restaurants.

Thank you for your understanding and support!

JULY 17- 23, 2020 | PAJARO VALLEY MAGAZINE

6 cups tasty tomato sauce 1-2 tablespoons olive oil 1 chopped large onion 2 cloves minced garlic 2 pounds ricotta cheese ¼ pound grated Romano or Parmesan cheese 2 cups chopped and packed, fresh washed and drained spinach, or about 1 cup well-drained and defrosted frozen spinach 3 eggs, beaten ½ pound grated Provolone or mozzarella cheese 2-3 tablespoons chopped fresh parsley Salt and pepper 1 pound lasagna noodles If you’re using fresh spinach, carefully wash, dry it, then coarsely chop it. Chop onion and mince garlic.

Heat olive oil in a frying pan over medium heat. Add onions and garlic and sauté until onion are soft and transparent. Cool.

Beat the eggs in a large bowl. Mix in ricotta cheese, grated Romano or Parmesan cheese, spinach, parsley, cooled onions and garlic. Add salt and pepper and adjust to taste.

In a large pot full of salted water, carefully cook the lasagna noodles until they are al dente or almost done. Drain and rinse in cold water and separate noodles. Grate the mozzarella or provolone. You are ready to assemble the lasagna.

Brush olive oil over a large

oblong baking pan. Divide lasagna noodles and tomato sauce into thirds and the mozzarella in half. Arrange a layer of lasagna noodles over the bottom. Cover the noodles with half of the ricotta cheese mixture and half the grated mozzarella. Spread 1/3 of the tomato sauce over the mozzarella. Add another layer of noodles, then the rest of the ricotta mixture, the mozzarella and then the tomato sauce. Add the final layer of lasagna noodles and cover with the final third of the sauce.

Preheat the oven to 350 degrees. Cover the dish tightly with aluminum foil. Bake for 40 minutes. Remove the foil and bake for another 15 minutes uncovered.

Let sit for 15-20 minutes. Serve.

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PHOTO GALLERY

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Tarmo Hannula

JULY 17- 23, 2020 | PAJARO VALLEY MAGAZINE

Have a recent photo you’d like to share? Send it to us for consideration by emailing it to tnunez@pajaronian.com or mailing it to 21 Brennan St., Suite 14, Watsonville, CA 95076. Please include a brief description of the photo as well as the name of the photographer.

BALANCING ACT This man focuses on staying upright as he transports a pair of picture frames across town in Santa Cruz.

Tarmo Hannula

ALL ABOARD The Santa Cruz Big Trees Railroads heads out of the Santa Cruz Beach Boardwalk toward the Henry Cowell Redwoods State Park.

CACTI MOON A Rogers Street yard is full of various succulents and cacti.

JULY 17- 23, 2020 | PAJARO VALLEY MAGAZINE

Gina Cole

photo by Robert Higaki

SPACE TRAVEL The Comet Neowise is captured over San Juan Bautista from Freemont Peak.

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Support your local newspaper supportyourlocalnewspaper.com/pajaronian

Jesse Reyes CalDRE #01719898

Direct Line: 831-707-8067 www.jessesellingcalifornia.com

JULY 17- 23, 2020 | PAJARO VALLEY MAGAZINE

Helping Buyers and Sellers ITIN Purchases Mobile Home Sales + Purchases

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Still Serving Santa Cruz, Monterey & San Benito Counties

COUCH

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Couch has the same praise for Watsonville.

“This is one of the most wonderful towns,” he says. “I have nothing but good things to say about Watsonville. I was treated very well from the time I got here.”

“We’ve been very fortunate,” he adds.

Vice President of Sales Steve Vargas said he was hired at 19, and immediately took a liking to Couch.

He has also worked as a driver, a salesman and a supervisor through his 42-year career.

“George taught me everything I know,” he said. “You get hooked, and you don’t want to leave.”

BREW TOUR

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and positive way that beer can bring us together when treated right. They will continue to brew many of the Elkhorn favorites, such as the Pajaro Gold and Goose Blind, but will also branch out into brewing new styles, with a focus on simple, but nuanced beer—beers made for talking to a friend over.

They hope, in the future, to offer the taproom as a place where the community can feel comfortable and welcome, and where it can gather and learn through events hosted by community groups, and their workshop program.

They hope to share a pint with you soon. Follow their social media for an opening date.

Santa Cruz Cider Company Location: 65 Hangar Way, Watsonville Website: www. santacruzciderco.com

TOPS In Their Field Are You TOPS in Your Field?

Contact Tiffani 831.761.7314

Social media: santacruzciderco - Facebook & Instagram Contact: 831-288-7049 Open: Fridays & Saturdays noon-6pm Services offered during Covid-19 pandemic: Patio garden for on-site, curbside pickup, delivery, farmers market (Wednesday 1-5, downtown Santa Cruz) The lowdown: A small family

‘This is one of the most wonderful towns... I have nothing but good things to say about Watsonville.’

—George Couch business using the local apple harvest to make hard cider. They have a tasting room in Watsonville where you are welcome to join them for a glass or flight. They also have bottles and cans to-go.

Owners Nicole Todd and Natalie Henze are involved in all aspects of the business from growing, picking and pressing the apples to fermentation and packaging.

They pride themselves on creating a comfortable environment where everyone is welcome to share a cider and maybe learn a thing or two about the rich apple history in Watsonville.

Beer Mule Bottle Shop + Pour House Location: 45 Aviation Way, Watsonville Website: www.kickassbeer.com/ Social media: thebeermule - Facebook & Instagram Contact: 831-254-9789 Open: Sunday-Thursday 11am-8pm & Friday-Saturday 11am-10pm Services offered during Covid-19 pandemic: Restaurant and beer garden are open; outdoor seating only The lowdown: A craft beer bar with a carefully curated list of rotating beer and cider taps and a bottle shop with more than 200 options available for in-house or to-go. They also serve a rotating menu of one-plate meals and have weekly pop-up food vendors.

SUMMER HOMEOWNER’S

SERVICE GUIDE 1

HAULING

HAUL IT NOW! Yard Waste, Dump Run, Debris, Tear Offs, Large & Small Trucks Available

(831) 750-7044 24 Hour Service A Division of Ariana Roofing We won’t make you wait. www.arianaroofing.com

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FURNITURE

Baker Bros.

31 E 5th Street Watsonville

(831) 722-1776

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HOUSE CLEANING

HOUSE CLEANING

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CARPET CLEANING

A-1 JANITORIAL SERVICES

Professional Carpet & Upholstery Steam Cleaning

(831) 724-4409

COMMERCIAL & RESIDENTIAL

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AIR CONDITIONING

HARDY

QUALITY AIR INC. Heating & Air Conditioning 2576 Freedom Blvd.

Watsonville

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WINDOWS

Delta Glass 1811 Freedom Blvd.

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(831) 724-6385 delta_glass@sbcglobal.net

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ROOFING

ARIANA ROOFING Lic#73748 Make Us One of Your Three Estimates Commercial & Residential Free Estimates Watsonville call 761-1328 Santa Cruz call 462-3036 We won’t make you wait. www.arianaroofing.com

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EQUIPMENT RENTAL

A TOOL SHED 285 W. Beach Street Watsonville

(831) 722-0334

C-39 Roofing • C-33 Painting

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PLUMBING

PLUMBING

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YARD MAINTENANCE

YARD MAINTENANCE

(831) 722-3242

FOR SALE — Lovely move in condition 2 bedroom home in the Bay Village community. Newly remodeled bathroom with large walk in shower, designer tiles and solid surface counter.

Enjoy the updated kitchen with white cabinets, granite counters and tile backsplash. Double pane windows throughout, beautiful wooden laminate floors and new carpet in the bedrooms. Sit under the covered patio while enjoying the easy care sun filled yard with plenty of room for your flowers and vegetable garden. Must be 55/45 to live in this community which is close to shopping and the new Staff Of Life grocery store that will be opening soon.

Please contact Listing Agent John Skillicorn at 831-818-1540 with any questions.

JOHN SKILLICORN Realtor®

831-818-1540 | www.JohnSkillicorn.com | johnskillicorn@att.net

CALBRE #01875872

JULY 17- 23, 2020 | PAJARO VALLEY MAGAZINE

479 Vivienne Drive Watsonville

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