San Pedro Today - February 2021

FEBRUARY 2021

DATE NIGHT TAKEOUT | CHARLIE THE TUNA | JOE & GRACE MARTINEZ - 70 YEARS OF WEDDED BLISS

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LETTER FROM THE EDITOR

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For some reason, this issue turned out to be heavily focused on food, for better or worse.

It wasn’t my intention, though I admit it could’ve been a subconscious decision. I don’t know about you, but this whole working-from-home thing and ordering food delivery for 11 months, while also not being as active as I was before the pandemic, is starting to show around the waistline. While I haven’t reached peak “quarantine 15” yet, I’m fully aware of how vulnerable I am, given we live in a community with some amazing (and decadent) food choices.

Case in point, I’d wanted to do a feature on Colossus Bread ever since they opened next door to The Chori-Man in August 2019. When I heard the bakery was planning to open a second location in Belmont Shore this month, I figured now was the perfect time to interview the owner, Kristin Colazas Rodriguez.

We discussed the bakery’s quick success in San Pedro, how her experience working with some of the top pastry chefs in the country paid off in launching Colossus, and their upcoming expansion to Long Beach, among other topics.

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food column by local foodie Sanam Lamborn. You may know Sanam by her Instagram handle @eatinsanpedro, where she writes about her various culinary adventures here in town.

I’d wanted a food columnist in the magazine for years. I’m pleased to have found someone as passionate and articulate as Sanam to join our pages.

Also making his regular monthly column debut is Lee Williams, a local realtor and current board chair of the San Pedro Chamber of Commerce. Lee has been an outspoken voice in trying to bring affordable housing and quality jobs to San Pedro and has proven himself to be a strong advocate for our small business community. I’m excited to see what he has to say in the months to come.

Finally, we welcome back to our pages our local historian, Angela Romero.

Angela took a hiatus from the magazine for a few months to finish school and returns to make the case that StarKist’s Charlie the Tuna is “hands down the most famous San Pedran ever.” Yes, even more famous than Misty Copeland or Charles Bukowski. Read her article on page 22 and decide for yourself. spt Joshua Stecker is publisher/editorin-chief of San Pedro Today. Letters to the Editor can be emailed to contact@sanpedrotoday.com.

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329 W. 6th Street | San Pedro | (310) 832-9364 FEBRUARY 2021 I SAN PEDRO TODAY I 5

FEBRUARY 2021

EDITOR-IN-CHIEF

ADVERTISING:

ASSOCIATE EDITOR

Patricia Roberts (562) 964-8166 | patricia@sanpedrotoday.com

ART DIRECTOR/PRODUCTION

Amanda Silva (310) 650-8051 | amanda@sanpedrotoday.com

Joshua J. Stecker Lori Garrett

Joseph A. Castañeda

AT-LARGE CONTRIBUTORS

Pastor Nathan Hoff, Sanam Lamborn, Mike Lansing, Ricky Magana, Steve Marconi, Jennifer Marquez, Karen Moneymaker, Angela Romero, Sophie Schoenfeld, Jamaal K. Street, Lee Williams

PHOTOGRAPHER

John Mattera Photography

CONTACT INFO:

Phone: (424) 224-9063 Email: contact@sanpedrotoday.com San Pedro Today P.O. Box 1168 San Pedro, CA 90733

VOLUME 13 | NUMBER 1

General Inquiries: ads@sanpedrotoday.com

EMPIRE22 MEDIA LLC OWNER/PUBLISHER Joshua J. Stecker

San Pedro Today publishes the last Thursday of every month and is produced monthly

by Empire22 Media LLC. No portion of this publication can be reproduced without written permission by Empire22 Media. 25,000 copies are delivered to San Pedro and portions of Rancho Palos Verdes. San Pedro Today is a product of Empire22 Media LLC. Empire22 Media LLC, their subsidiaries and affiliates are released from all liability that may involve the publication of San Pedro Today. Copyright 2009-2021, Empire22 Media LLC.

ON THE COVER: Kristin Colazas Rodriguez, owner of Colossus Bread. (photo: John Mattera Photography)

6 I SAN PEDRO TODAY I FEBRUARY 2021

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FEBRUARY 2021 I SAN PEDRO TODAY I 7

VOICES

SAY ‘BASTA’ TO CALIFORNIA WITH A NEW ITALIAN COOKBOOK

by Steve Marconi Since Californians can no longer go out to eat, it’s no stretch to imagine there’s been a huge uptick in home cooking.

I know for myself I’ve worn out three microwaves since last March and tried just about every ethnic food Trader Joe’s has to offer.

But that’s not what I’m talking about; I’m talking about people standing in long lines at the supermarket with fresh food, then going home and dusting off those cookbooks that have been sitting around unused for years and actually making food in the kitchen. And having little to do but stay home for the past 11 months, I’m sure you know your way to the kitchen.

Of course, finding great cooks in San Pedro isn’t hard, and they’re not all called nonna, nana, abuelita, or

grandma — the men in this town do their share of cooking, even if most of it is flipping meat on the grill.

Even the best cooks, however, could use a cookbook, and there’s a new one out there that should appeal to San Pedrans for at least two reasons: It’s written by former San Pedran Graziella Coccia, and the recipes are for Italian food. I’m not biased or anything, but I think we can all agree Italian food is the world’s best — I mean, mostaccioli is a standard dish even for Croatians.

Mostaccioli, by the way, happens to be a specialty of southern Italy’s Campania region, home to Naples, Sorrento, the Amalfi Coast, and the little island of Ischia.

Overlooking the Amalfi Coast is the little town of Agerola, the hometown of Antonio and Maria Coccia and their six children. The Coccias had an aunt in San Pedro who was married to Fred DiBernardo (father of Libby

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DiBernardo) and immigrated in 1974. Graziella, whose real name is Mariagrazia but was known as Maria here, attended Dana, became fluent in English, and graduated from San Pedro High in 1981. She returned to Italy, married postal worker Agostino Savarese, and raised two daughters.

Last November, she published Graziella’s Table: 52 Simply Delicious Italian Recipes from the Amalfi Coast in English and Italian ($29.99 at amazon.com, paperback, 160 pages).

Just reading the blurb on the back made me hungry: “[Graziella] shares family recipes that highlight the flavors of Italy’s southern coast with simple, easy-to-find ingredients. . . . She covers recipes for traditional fan-favorites like Penne alla Puttanesca, Eggplant Parmesan, and Tiramisu, and also shares some less familiar, local Italian dishes that will really impress.”

Graziella’s parents, who saw all of their children graduate from San Pedro High, moved back to Agerola 20 years ago; sister Anna married Ciro Amalfitano here, then they also moved back to Italy, settling in Ischia. The other four siblings remained: Joe in Corona, Mario in Newbury Park, with Albert and Rita (Bozulich) still in San Pedro. And Aunt Filomena just turned 100.

Mario married Jane Louros, who was a classmate of Graziella’s and whose own family background I wrote about in my last column about San Pedro’s Greeks and restaurants.

If you read the cookbook (and try the recipes) and like the results, a more personal experience with the author is possible. When not in the kitchen, Graziella runs a rental vacation home with views of the Tyrrhenian Sea. You can check it out at airbnb.com (direct link available at sanpedrotoday.com).

It doesn’t say one of Graziella’s home-cooked meals is included, but telling her you’re from San Pedro can’t hurt.

As my grandparents said, “Mangia, mangia.”

Meanwhile, Back Home…

Are you tired of going to the movies, visiting theme parks, eating out with your friends, enjoying church potlucks, hanging out at the bars or gyms with your homies?

Oh, that’s right, we can’t.

So, since we have so much free time on our hands and we’re spending so much time in front of our computers as it is, why not check out some of these internet sites with decidedly San Pedro angles? (Direct links to the following sites provided at sanpedrotoday.com) For San Pedro history buffs — and isn’t that all of us? — spend some time with blogger Tim Titterud’s mysanpedro.org; “Notorious: The Infamous History of the Port of Los Angeles” on vimeo.com; the fourpart series “The Port of Los Angeles: A History” on YouTube; and two videos on Sunken City, one by Oddity Odysseys and the other by Mystery Avalanche, both also on YouTube. You also can take a lively virtual tour of San Pedro to the musical stylings of Beer Drinkin’ Whether, doing a cover of Fleetwood Mac’s “Go Your Own Way.” Two San Pedro natives who live elsewhere but whose hearts have never left their hometown also are using YouTube to good effect. Van Barbre (San Pedro High W’64) has accumulated some 5,300 subscribers to his video page, where the most popular videos, among some 500, are his DIY home improvement projects, tributes to fellow Vietnam War veterans, and San Pedro history.

Retired community college athletic director Lefty Olguin (S’69), who started the San Pedro High Athletic Hall of Fame, has had a long part-time ministerial career and is now sharing his biblical insights with a larger audience. He’s posting “Putting the Pieces Together with Lefty Olguin” regularly on YouTube.

Finally, if your internet is down and you have HBO, take a look at the latest Ben Affleck film, The Way Back, filmed almost entirely in San Pedro.

The protagonist’s hometown is never identified, but the locales are obvious. It doesn’t hurt that it’s also a good movie, an updated Hoosiers with f-bombs.

Now Google “San Pedro” and have fun — as much fun as you can without wearing a mask. spt Steve Marconi can be reached at spmarconi@yahoo.com.

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ONE YEAR LATER: THE GOOD, THE BAD, AND THE UGLY

by Mike Lansing The coronavirus hit our shores just about a year ago.

It has been a tragic year with far too many deaths, far too many businesses lost, schools closed, children hungry, and our country in turmoil. The following are some realities currently facing our community and nation one year later.

The Good: Philanthropy. In the face of the pandemic, many have stepped up to provide much-needed additional funding support to thousands of nonprofits throughout our nation — a 7.5 percent increase in 2020. Compassionate people realized the great need and stepped up to be part of the economic crisis solution.

Last July, the Boys & Girls Club initiated our new Weekend Wellness food distribution program (bgclaharbor. org) with the generous support of so many. We initially served 200 families suffering from food insecurity, and with increased individual, corporate, and foundation support, we have grown the number to now 500 families each week.

Weekend Wellness provides enough food for all family meals between Friday evening and Sunday night. Our 2021 stretch goal is to increase to 750 families served weekly as we now have nearly 2,000 families registered. Hoping local philanthropy continues to be generous — there are many important community nonprofits we all can support in what will undoubtedly be another difficult economic year for far too many local youth and families.

The Bad: Learning Loss. Our

public schools have been closed since last March. While schools have tried to make the best of a terrible situation, we know that “virtual learning” is an oxymoron, as far too many youths are falling further and further behind each and every day. Lack of internet connectivity, difficulty staying focused at home, and limited engagement with teachers online has made 11 months of no in-person instruction an education disaster. Not blaming LAUSD, Superintendent Beutner will continue with the correct choice of keeping schools closed and teachers, staff, and students safe during the current lethal surge.

During the fall, we kept our clubs open for free full-day academic support and enrichment programming at our seven non-school sites, but we could only serve 450 youth daily (vs. our normal 2,500) in small/safe learning pods while thousands more Harbor youth were stuck at home. Therefore, I truly hope LAUSD will consider this a “do-over” school year — especially for elementary students, as well as a large number of middle and high school students who have had tremendous learning loss. Better a “do-over” year for a majority of students than just pushing all youth ahead when they actually are so very far behind.

The Ugly: Trump/COVID. Our 45th president’s legacy of daily lies, divisiveness, lack of empathy, a criminal refusal to address the worst pandemic of the last 100 years (“It will all just go away one day”), embracing of white supremacists and conspiracy theorists (Proud

Boys and QAnon) while legitimizing and weaponizing these radical right insurrectionists resulted in the center of our democracy being overrun and five people losing their lives on January 6.

This insurrection and loss of lives while dozens more of our elected officials barely escaped the same fate was the culmination of an inept and most dangerous presidency. That same sad day, more than 4,000 Americans died of the virus that did not “just go away,” and by the end of this month, more than 500,000 Americans will have perished from COVID. Now that Trump is gone, we must not allow Trumpism and his radical right followers to mobilize once again the same hate, racism, and untruths that temporarily unseated our government. Now that he is gone, it is time to seriously address this unprecedented pandemic by supporting President Biden’s appropriate federal investments and pandemic response plans, which will finally and aggressively combat this devastating virus.

Today, I am hoping for a continuing generous populace, a return to a normal, and for a majority of students a do-over school year in the fall — and a commitment by our elected leaders and us all to embrace truth, equal rights, compassion, and the safeguards needed to turn the corner and build a road to a broader national recovery and a better America for all. God bless. spt Mike Lansing is the Executive Director of the Boys & Girls Clubs of the Los Angeles Harbor.

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For the last year, a group of San Pedro residents has been finding comfort and hope by sharing items they no longer need with others in their neighborhood, often strangers. The Buy Nothing Project on Facebook has become a worldwide movement bringing people together in a safe non-contact way. It encourages neighbors to not only give away items for free that they might not be using any longer but also to ask for things they might need. The goal of the group is to share resources with others in their neighborhood.

As somebody who likes to save money, I have found great value in participating in my local Buy Nothing group. I have received a radio for my kitchen, wood for an outdoor fireplace, jewelry, clothing, hair conditioner, shoes, fruit, a puzzle, a banana tree, and a set of women’s golf clubs. I typically donate items that I no longer use to local charities but have been more motivated to clean out drawers and closets. I offer some of the nicer items I no longer need to the Buy Nothing Project. It has made giving items away much easier, especially when somebody picks it up from my porch.

“One of the goals of the Buy Nothing Project is for people to build community with their nearby neighbors by gifting, receiving, and expressing gratitude,” states Jacqui Grennan, administrator of Buy Nothing San Pedro (South). “To help build that community, the groups are hyperlocal and administrated by volunteers who live in that area.”

San Pedro has two Buy Nothing groups: one is north/central, and the other is south. The geographic region for both groups is divided by 13th Street, which runs nearly straight across town. The south group started in February 2020 just before COVID and has over 600 members. The north/ central group started in October 2020

and has over 200 members.

“These groups have helped neighbors to bond during the COVID lockdown and provide for things that are needed,” says Grennan. “In addition, it is a great place to give things away as people clean out their spaces at home and at work.”

I had a throw pillow with a seashell pattern pillowcase that would often end up behind our couch with complaints of its scratchy material by my family. It was just a throw pillow, but it reminded me of a relative who had given it to me. I posted it in the Buy Nothing group and within a day, my pillowcase was on somebody else’s couch in my neighborhood. The new owner sent me a photo of it on her couch.

My dad had a nice globe on a stand that I don’t have room for in my home and my dad no longer was using. After posting it on the Buy Nothing Project, it quickly found a new happy home.

The new owner explained that her dad had passed away, and he had a globe she always wanted. It was so much easier for me and my dad to part with the globe knowing somebody else could use it.

With the new golf clubs I received from the Buy Nothing Project, I plan to learn how to golf. I have spent many days in the last few months cleaning the ocean from my kayak and the local beach at low tide. I have found eight golf balls so far that I will use with my golf clubs. It is a great feeling to know everything is recycled from my neighborhood, and I did not spend any money getting started on my new hobby.

Each Buy Nothing group can be found by searching Facebook and the name of the group that covers the area where you live. To learn more about the Buy Nothing Project, visit buynothingproject.org. spt Jennifer Marquez can be reached at jennifertmarquez@yahoo.com and @jenntmqz on Twitter and Instagram.

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VOICES

FUTURE OF HOUSING IN SAN PEDRO

by Lee Williams How can you tell someone is “born and raised” in San Pedro?

You don’t; they’ll let you know as soon as you meet.

San Pedrans aren’t shy about showing their hometown pride, and it’s these deep roots that make San Pedro so easy to love. This is a community with unique histories and traditions. There are cultures and communities within San Pedro that create the tapestry that make us who we are. Future generations who are born and raised here are counting on us to pass them a San Pedro that remains a great place to live, work, and play.

This month, I would like to focus on the “live” aspect of our legacy. We can agree that moving out of your parents’ house is an important rite of passage.

Young San Pedrans who go away for college are finding it easier to stay away because of the high cost of living when they return. High student debt is a strong incentive to look to lower living expenses.

We are seeing our young adults moving to cheaper, more housingabundant locations like Texas, Colorado, Nevada, Oregon, and

A map rendering of San Pedro circa 1890. (photo: San Pedro Bay Historical Society)

Arizona. Some are moving inland and away from the coast, where they are trading longer commutes for a cheaper housing expense. Making $80,000 in Denver provides more home-buying opportunities than making $100,000 in Los Angeles.

We see vacant lots sit empty for years and wonder why it takes so long to build in San Pedro. Holding costs, financing, consulting fees, permits, and community opposition add to the cost of development. There’s a Community Plan (zoning) as well as a CPIO (Community Plan Implementation Overlay) that the City uses to manage growth and preserve the character of residential, commercial, industrial, and transit-oriented neighborhoods.

Developers use these guidelines to create a plan for their project and bring them before the community, usually at neighborhood council meetings.

These meetings can be pretty brutal for developers, and sometimes they have to return with multiple revisions before they can get community endorsement.

These delays add to the cost of construction, and that typically raises the bar for what they need to build to get their money back.

People tend to exaggerate the impacts of traffic and parking. The new development on Western originally had plans for affordable workforce and senior housing. These plans were scrapped due to public outcry, and the result is a gated community with far fewer homes that are too expensive to serve existing San Pedro housing demand. In fact, The Gardens townhome community next door has twice as many homes and feeds into half as many traffic lanes. The majority of buyers in The Gardens are first-time homebuyers, seniors, and military families. This is exactly the type of housing we need more of. Parking is another common concern to vocal San Pedrans, which is ironic considering how few residents use their garages for parking.

San Pedro is also losing skilled construction tradespeople to other locales where the work is steady and the permitting timelines are more reliable. This is driving up the cost of construction, which means the builder must target a higher-end consumer or wait for rents to go up enough to cover their construction cost. Thin margins also affect the availability of financing

for these projects.

One option is building more Accessory Dwelling Units (ADUs).

These can be garage conversions or small add-ons to existing homes to create a small unit or “granny flat.”

ADUs are a great way to have multiple generations living under the same roof while maintaining some privacy and independence. They also make great rental units to generate income or pay off mortgages. The typical cost to build is between $70,000 and $120,000. The San Pedro Chamber of Commerce will be offering a workshop to help people decide if an ADU is right for them and their property.

In order to protect the working-class character of San Pedro, we are going to have to look for ways to increase our housing stock and make it easier to build affordable housing. Otherwise, we will lose the next generation of “born and raised in San Pedro.”

Next month, we’ll look at the future of work in San Pedro. spt Lee Williams is board chair of the San Pedro Chamber of Commerce and leads The Williams Group at Keller Williams PV Realty.

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FOOD

EAT IN SAN PEDRO: DATE NIGHT TAKEOUT

by Sanam Lamborn

Last March, when our lives changed dramatically due to the spread of the COVID-19 virus, a deep sense of anxiety set in, fueled by the worry for the health of my family, friends, and husband while being a longshoreman.

By early April, the restaurant closures began to weigh on me. I felt particularly sad, because the independentlyowned restaurants owners and their employees, many of whom live in our community, were suffering due to the shutdowns.

Out of a desire to support our local eateries, I engaged some of my local friends to join me in purchasing takeout on Fridays and eating together on Zoom. That’s how Eat in San Pedro was born. As spring made its way into summer, our lunch group became thinner as people ventured out. However, my commitment to purchase takeout never stopped; it continues as evidenced by the pictures I post on Eat in San Pedro’s Facebook group and Instagram account.

February is synonymous with Valentine’s Day and all the fanfare associated with romantic dining. Although restaurants are closed for in-person dining, we can support Pedro establishments by ordering takeout. This month, I’d like to engage you in what I have dubbed “Date Night Takeout” or “Hangout Takeout.” Pick whichever fits you: a date with your romantic partner, family member, or a socially-safe friend to share takeout with from one of our great local restaurants.

If you miss a romantic or cozy ambiance, then pull out your favorite tablecloth, set the table, and add flowers and a candle. Weather permitting, if you have an outdoor space, how about dining al fresco?

Here are some high-end and more

Clockwise from left: J. Trani's local calamari new style; Compagnon Wine and Bistro's raclette; prime rib from Think Prime Steakhouse; and a sushi platter from Senfuku Japanese Restaurant. (photos: Sanam Lamborn, Ana Jelenic)

affordable options from a few places I enjoy: J. Trani’s Ristorante is the first choice in town. Recently I ordered the impressive and mouthwatering “The Best” Veal Chop Parmesan. The perfectly moist and seasoned veal chop is my new entree to obsess over.

Of course, another must-have is the local calamari new style. The truffle potato pancetta pizza is simply divine.

J. Trani’s cocktails are well-crafted and satisfying; select your favorite to enjoy with your food. Current takeout hours are Wednesday to Sunday from 5 p.m. to 9 p.m.

Compagnon Wine and Bistro offers traditional dishes that showcase the pleasures of French cuisine. I gravitate toward classics such as beef bourguignon and coq au vin. The “Maman Compagnon” savory tomato & mustard tart is delightful. If you enjoy cheese as much as I do, then give the raclette a try, because it’s glorious. Don’t be shy about consulting with owner and sommelier Thomas Compagnon about the perfectly-paired wine to take home from their collection. Current takeout

16 I SAN PEDRO TODAY I FEBRUARY 2021

hours are Wednesday to Sunday 4 p.m. to 7 p.m.

Think Prime Steakhouse didn’t disappoint on a recent roasted prime rib dinner takeout. I opted for the potato au gratin and sauteed mushrooms. Surf and turf choices are aplenty, and the regular menu portions are generous in size. The extensive Think Snacks menu offers reasonably-priced plates ranging from bar favorites such as loaded steak fries to more refined options such as smoked salmon carpaccio and oysters.

Grab a bottle from the bar’s wine selection or your favorite cocktail to enjoy with your meal. Current takeout hours are Monday to Sunday from 4 p.m. to 8 p.m.

My favorite sushi spot in town is Senfuku Japanese Restaurant. The father and son sushi chefs diligently cut and mold fish into delectable sashimi, sushi, and rolls, while the rest of the family members take care of the friendly customer service. Our order always includes tempura #1, albacore sushi, spicy tuna roll, and rainbow roll.

Purchase a bottle of ice-cold Asahi or Sapporo beer with your takeout for a

full Japanese experience. Current takeout hours are Monday to Friday from 4 p.m. to 8 p.m.

Last but nowhere near least is Conrad’s Mexican Grill, where my husband and I have shared many dates. I am a huge fan of the ensenada ceviche, Mexican tostadas, chicken mole, and chile relleno burrito. The house salsa served with chips is fantastic. The menu is the most vegan-friendly to be found in San Pedro. Owner Conrad Aguilar will greet you with a friendly smile and warm hospitality upon arrival when your order is ready for pickup. Current takeout hours are Monday to Saturday from 10:30 a.m. to 8 p.m.

Date night or not, please support our eateries by purchasing takeout food to help the owners and workers as they navigate these challenging times. spt Sanam Lamborn created the Eat in San Pedro Facebook group and Instagram account in April 2020 to entice people to patronize San Pedro’s eateries.

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FEBRUARY 2021 I SAN PEDRO TODAY I 17

THE RISE OF

COLOSSUS BREAD KRISTIN COLAZAS RODRIGUEZ ADDS HER NAME TO SAN PEDRO'S RICH HISTORY OF FAMILY-OWNED BAKERIES

by Joshua Stecker

A tray of Colossus Bread's croissant pastries fresh out of the oven. (photo: John Mattera Photography)

It’s late morning on a Wednesday in mid-January, and the queue at Colossus Bread stretches to the street.

In line is a mix of young coffee hipsters, middle-aged professionals, neighborhood families, and a longshoreman, all waiting quietly outside, staring at their phones while standing on socially distant black squares peppered along the wide Alma Street sidewalk. Due to COVID restrictions, the front entrance now serves as the bakery’s outdoor take-out counter. Customers place and pick up orders at the doorway, which now has a large sheet of plexiglass separating the staff from the public.

The pastry case sits against the front window for all to view.

“It’s a sign of the times,” one woman says as she walks away with her coffee and croissant.

Colossus Bread, which opened its doors a year and a half ago, arrived in San Pedro to much fanfare. After making a name for herself selling bread and pastries in the Long Beach area through various farmers markets and local cafes, owner Kristin Colazas Rodriguez decided it was time to open a storefront.

She began her search in 2018 when a friend suggested looking in San Pedro.

“We were already wholesaling in Long Beach, and I was worried that

[San Pedro] might be kind of far,” remembers Colazas Rodriguez. “I was a little worried that I didn’t know if we had a base here.”

That insecurity faded the more she kept searching in town, eventually landing in the 700 square foot space next door to The Chori-Man, on the corner of Alma and 23rd Street. The storefront had been the home to a few bakeries in the past, which helped with the move-in and setup. Plus, it was affordable, and Colazas Rodriguez was attracted to the charm of opening up a small neighborhood cafe.

“I don’t know, exactly, what the demographics are of San Pedro right now. I don’t know what the vibe is,” she explains. “But I feel like a good bakery, a good coffee shop, I feel like that’s something that people here would appreciate. I think there’s a need for this here.”

She was right. The buzz was high about Colossus Bread’s San Pedro opening in August 2019, and her pastries and coffee didn’t disappoint. Great word of mouth and a strong social media following has helped keep the bakery in the black through the pandemic.

So much so that a second location in Belmont Shore will be opening up by mid-February.

18 I SAN PEDRO TODAY I FEBRUARY 2021

FROM THE LBC TO SP Born and raised in Long Beach, the 30-year-old entrepreneur has her San Pedro connections. Her father, Zan Colazas, was the principal at Seventh Street Elementary School for nearly a decade, retiring in 2010.

“I was coming over [to San Pedro] all the time when I was a kid, but I hadn’t really been over here since,” she explains.

For Colazas Rodriguez, becoming a baker-slash-small business owner wasn’t some lifelong dream that’s suddenly been realized. A graduate of Cal State Long Beach, she was a history and economics major with a minor in Middle Eastern studies.

“I was going to try to work for the CIA or something,” she says, laughing.

What she didn’t realize at the time was that the coffee shop jobs that kept her afloat in college while she was buried in her majors would end up inspiring her to make a surprising career pivot.

“I was working at cafes during college, and I always loved it,” she explains. “I loved the atmosphere. I loved going to cafes when I studied abroad in Europe and Morocco. I loved the culture around cafes. But all the cafes I worked at in Long Beach didn’t have pastries

that met the coffee, in my opinion. And I always thought it would be so cool to have a cafe where things were being made in-house with local fruit. So that’s kind of where I started, and I didn’t know how to get there. I worked in the nonprofit world for a couple of years, and then I just was like, ‘I need to learn how to make stuff if I want to do that.’”

ON-THE-JOB TRAINING Opening a bakery is one thing. Opening a bakery while also being your head baker is another. But that’s what Colazas Rodriguez had her sights set on. With culinary school out of the question (“too expensive”), she decided the best way to learn was by working alongside some of the best pastry chefs and bakers in the business.

“I wouldn’t get enjoyment out of it if I wasn’t doing the making,” she explains. “I’d need to hire someone to do that, and I really wanted to be a part of it. So, I just started researching and begging people for jobs.”

She landed an entry-level gig at Osteria Mozza, one of Los Angeles’ finest Italian restaurants, in their pastry department, where she learned the basics of working in a kitchen and plating pastries (“putting components on a dish and making it look pretty”), eventu-

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“WE WANT PEOPLE TO SEE OUR PASTRIES AND BE LIKE, ‘OH, THAT’S FROM COLOSSUS.’”

Kristin Colazas Rodriguez with her husband and coffee roaster Nicholas, owner of Penny Coffee Roasters. (photo: John Mattera Photography)

ally moving up in the department. She developed an interest in breadmaking and moved to the Bay Area, where she worked for a few years in a commercial bread bakery and a few notable restaurants.

“I worked my way up at [three-Michelin-starred chef] Dominique Crenn’s smaller restaurant, [Petit Crenn],” remembers Colazas Rodriguez. “I worked there under the pastry chef who was there at the time, as his assistant, and I worked my way up to sous chef, and then eventually pastry chef. That was where I thought, ‘Okay, I could run my

own program. I can do the pastries on my own.’”

After moving back to Long Beach, Colazas Rodriguez started Colossus Bread (a take on her maiden name), working in a shared kitchen and selling her San Francisco-style bread loaves and croissant pastries at various farmers markets in the Long Beach area.

Before being able to afford commercial machinery, she was making everything by hand, which became cumbersome when trying to keep up with demand.

“I started doing it all by hand, so that seemed feasible to me,” she says. “I

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think that would’ve been a roadblock for a lot of people. It definitely was an impetus for me to say, ‘Okay, I need a shop. I need a space.’ Because you really need that equipment to be able to do it on any kind of a scale.”

In the early days, Colazas Rodriguez would be able to produce 250 pastries a week by hand, all by herself. Currently, with the proper equipment and staff in the San Pedro shop, they’re able to produce 1,500 a week, with plans for even more output when the Belmont Shore shop opens.

“I mean, we’re still selling out. It’s hard to gauge,” she says, adding that in its opening months, selling out of bread loaves and pastries too early became the bakery’s biggest customer complaint.

“I think we’ve more or less got it dialed in now,” she says. “We also are very anti-waste. We bake everything fresh every day. We use high-quality, expensive ingredients, so we don’t want to throw away pastries at the end of the day, whereas some bakeries might carry things over another day. We want to sell it out, but we want to sell it out perfectly. Or, we want to have a little buffer. We’re getting better at that.”

A SIGNATURE STYLE “We want people to see our pastries and be like, ‘Oh, that’s from Colossus.’” says Colazas Rodriguez.

Their exact menu changes week to week. Some regular offerings include their country and olive & cumin bread loaves, ham and gruyere croissants, OG chocolate chip cookies (with a vegan option), banana pecan loaves, and kouign-amann (a butter cake, described as part sticky bun and part sugared croissant).

“If I’m feeling sweet, that’s my favorite,” she says of the kouign-amann. “No one can ever pronounce it. They go, ‘the thing that’s in a muffin can.’ But basically, it’s a caramelized croissant pastry.

We make a paste with vanilla paste and a little salt, butter, and sugar. And then it’s folded into the croissant and baked, so it caramelizes on the outside.

And it’s gooey in the middle. It’s really, really good.”

Colazas Rodriguez admits that her

pastries “have a little more color” than most people are used to, which is by design. She also explains that they use whole wheat in their pastries, which “gives them a little bit of speckle in the middle and a little bit of a darker color.”

Being next door to a popular breakfast burrito spot like The Chori-Man has proven to be beneficial for both businesses, says Mandy Barton, The Chori-Man’s owner/managing partner.

She believes they complement each other nicely.

“Their coffee drinks are perfect for our breakfast burritos, and we’re always looking at ways to collaborate and play off each other,” explains Barton.

“Kristin has made sausage rolls with our chorizo, Humberto [Raygoza, the “Chori-Man” himself] has featured a special sandwich using Colossus-baked buns, and we’re always looking for fun collaborations between the two businesses and talents.”

So far, the reviews for the bakery have been overwhelmingly positive.

One woman on Yelp.com wrote: “Colossus does laminated dough completely right.” Adding, “Colossus also has, hands down, the best chocolate croissant I have ever had.”

ALL IN THE FAMILY You can’t have a cafe without coffee.

Fortunately, Colazas Rodriguez found a coffee roaster close to home with her husband, Nicholas, owner of Penny Coffee Roasters out of Glendora.

“We both worked at the same coffee shop, like, ten years ago, but at different locations,” remembers Colazas Rodriguez. They were a perfect fit for each other, especially professionally, as both decided to pursue their passions in the cafe industry, with Kristin on the pastry side and Nicholas on the coffee side.

“He wholesales [his coffee] to Colossus and a couple of other locations,” explains Colazas Rodriguez.

“He’s still managing our coffee program from a distance. He’s going to be our operations manager for Colossus, keeping an eye on the coffee program here. We’re also promoting one of our baristas to a management position.”

SECOND ON SECOND The quick success of Colossus Bread in San Pedro has led to a homecoming of sorts back into Long Beach, with a new bakery and cafe opening soon in a prime location on Second Street in Belmont Shore.

“We’re not leaving San Pedro,” Colazas Rodriguez is quick to point out, making it very clear there are no plans to close the Alma Street location.

When the Long Beach location is up and running, Colazas Rodriguez says that all of Colossus Bread’s baked goods will be made in the new location and delivered daily to the San Pedro store.

Not only will the larger commercial kitchen help increase production, but it also gives her the room for much-needed equipment and resources to expand its menu beyond its current bread and pastry offerings.

“We’ll be able to do breakfast sandwiches and stuff like that. We’re excited about the possibilities,” she says. “I am hiring a savory chef for the Long Beach location. He’s going to be developing some premade baguette sandwiches.

We’re going to be able to make baguettes, which we can’t do now. It’s going to be crazy.”

Currently, Colossus Bread employs a dozen people, expanding to 16 by the Belmont Shore location opening. “It requires a lot of staff just for the front with the online orders,” she says. “We’ll

still have a full staff [in San Pedro], but we are looking for a couple more.”

San Pedro has a rich history of family-owned bakeries. Familiar names such as Amalfitano, DiCarlo, and Ramona have been lost to time and only serve as nostalgia points now. Fortunately, Joseph’s and Polly Ann are still around, but it’s clear that the arrival of Colossus marks a turning point in the next generation of family-owned bakeries in town.

“Our goal is to keep the good vibes here [in San Pedro],” says Colazas Rodriguez. “I really like this shop, and I really like our customers. Luckily, so far, we’ve been able to find an awesome staff who are just naturally great at talking to people. Now, it’s about how do we scale that and how do we ensure that it stays that way, and the good vibes continue.” spt Colossus Bread is located at 2311 S. Alma St. Bakery is open WedSun, 8 a.m. – 2 p.m. for takeout only. You can also order online at colossusbread.com.

The new Belmont Shore store is located at 4716 E. Second Street in Long Beach and is scheduled to open in mid-February.

More kouign-amann and croissants. (photo: John Mattera Photography)

FEBRUARY 2021 I SAN PEDRO TODAY I 21

HISTORY

CHARLIE THE TUNA: PEDRO BOY

by Angela Romero

“Do you want to spend half the semester writing about tuna?”

Yes, please.

As with all my previous instructors, I had warned this professor about my status as a San Pedro historian. If possible, I would try to focus my 20-page senior thesis on a San Pedro-related subject.

My class’s topic centered around how the counterculture (hippies, hipsters, punks, etc.) was used to sell products.

Naturally, my professor thought I might try to write about San Pedro’s famous punk music scene. Instead, I proposed a paper on the history of Charlie the Tuna, StarKist’s famous hipster spokesfish.

San Pedro’s punk scene is arguably a lot sexier than a cartoon fish, and it definitely is more well known and discussed than San Pedro’s connection to the iconic brand ambassador. My paper’s purpose was threefold: to add something new to San Pedro’s historical discourse, finally attain a working knowledge of San Pedro’s tuna industry history, and reclaim Charlie the Tuna for the Pedro boy that he is.

noviches were able to sell the privatelyowned company to the Heinz Corporation in 1963. From 1917 until the last plant closed in the 1980s, generations of locals were gainfully employed by StarKist, so much so that the loss of the cannery was devastating. This is the part of the legacy of Charlie the Tuna that belongs only to this community and what we should see every time we Charlie the Tuna in a StarKist television commercial from the early 1960s. see him on a can or pouch of tuna. He (photo: YouTube) represents the labor and success of immigrants and their American children who were able to improve their lives Charlie the Tuna debuted on televiring on all StarKist cans and products. through hard work. San Pedro grew sion screens 60 years ago in 1961. In The history that I just shared is black and white, we were introduced to relevant to any American who grew up and prospered thanks to the income a wise-cracking and overly confident eating StarKist tuna and watched Char- earned at StarKist. Charlie might have fish who was dying to be picked up by lie’s commercials. Charlie is an Ameri- a Brooklyn accent, but he’s 100 percent San Pedran. the StarKist tuna boat. From the very can food icon that belongs to that elite Charlie the Tuna is hands down the beginning, he sported dark-rimmed group of household names like Tony the glasses and a flat cap — his signature Tiger, Colonel Sanders, the Jolly Green most famous San Pedran ever. Do you know where he can be found in town? accessories — and spoke with a thick Giant, and even the Keebler elves. No Brooklyn accent. In the early commerone thinks about where they were born He does not have a square or mural like cials, Charlie would talk a big game because they live on product packaging Misty Copeland, but he’s there if you know where to look. Maybe this year, in about knowing somebody who’d put in and in commercials. Icons aren’t born; a good word for him at StarKist, but in they’re created in ad agencies. Charlie’s honor of his 60th birthday, we can put him somewhere more front and center the end, his talk was all in vain, and the story and what he represents is a little than on the back of the fishing memofamous sign reading “Sorry Charlie” different and something I think San rial. would float down on a fishing line to Pedrans should proudly proclaim.

If you’d like to learn more about let him know he wasn’t good enough to Sure, Charlie was a creation of the Charlie the Tuna’s history, please join be a StarKist tuna. After just a year of Leo Burnett agency, but the idea for me on Wednesday, February 24 at 7 being on TV, Charlie became an instant him was born right here in San Pedro hit. College fraternities adopted him

by Geraldine Bogdanovich. Geraldine’s p.m. for a Heritage at Home presentation. To participate, please email as a mascot. He started popping up on father, Martin J. Bogdanovich, an imangela@sanpedroheritage.org. spt homecoming parade floats. One group migrant from the former Yugoslavia, even started a petition on Charlie’s founded the French Sardine Company Angela Romero is the president behalf to get StarKist to accept him. The in 1917. After graduating from USC, commercial campaign was so successful Martin’s son Joseph dreamed of launch- of the San Pedro Heritage Museum.

She can be reached at that “Sorry Charlie” became a part of ing a national brand of tuna. Cans of the American lexicon. Charlie the Tuna StarKist brand tuna first started hitting angela@sanpedroheritage.org. definitely put the “star” in StarKist. His shelves in 1940, and StarKist tuna For more info, visit popularity was rewarded in 1977 when achieved national distribution by 1952. sanpedroheritage.org. he replaced the fisherman with the ear- With Charlie’s success, the Bogda-

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FEBRUARY 2021 I SAN PEDRO TODAY I 23

SPORTS

and Christ-centered education,” said Faith, who is a pitcher for POLA. She was the reason why the Polar Bears won their only game of a COVID19-shortened 2020 season, delivering a game-tying RBI-single in the top of the seventh inning against Bell Gardens, winning the game as a relief pitcher with 2.1 scoreless innings during POLA’s 3-2 victory.

Gracie, who plays infield and outfield for the Polar Bears, on how she adjusts playing alongside her sister Faith: “It’s sometimes a big challenge playing alongside my sister, but it is also comforting to know I’m not alone. We get to experience many things together that without softball, we might never have experienced.”

Finally, the San Pedro girls soccer

by Jamaal K. Street duo of Johnson and Danelo were both important contributors to the Pirates’ continued dominance of the Marine Even in these perilous pandemic League, where they have won a stagtimes, several San Pedro prep sports gering 19 out of 20 league titles and the student-athletes still managed to keep last 15 in a row, reaching the CIF-LACS their dreams alive with a series of signDivision 1 semifinal three straight seaing days during the holiday season. sons, including the 2019-2020 season.

It culminated on Wednesday, DecemJohnson on why she chose Portland: ber 16, with four San Pedro High stand“[Portland] is competitive both on outs, two each from both football and the soccer field and in the classroom. girls soccer, celebrating their achieveI knew that the environment and the ments with a virtual Zoom signing day support around me would push me to be ceremony. better every day. The moment I walked The football duo of offensive lineonto that campus, I got the feeling that I man Kyle Keller and WR/DB Joshua can spend the next four years here. The Johnson are both headed to Division 1 campus is beautiful.” programs. Keller is off to Drake UniverAnd Danelo on why she chose MCU: sity, and Johnson is Eastern Washing“I chose Marymount for a couple of ton bound. Both were all 2019 All-CIF reasons. The main reason is that I get to Los Angeles City Section Open Division be close to my family, and they will be team and started in the 2018 CIFable to watch me play. Also, the coaches LACS Division 1 championship against Top: San Pedro High football duo offensive lineman Kyle Keller (left) and WR/DB Joshua are great. They were so easy to talk to, Dorsey, which the Pirates won 22-20.

Johnson; Bottom: Mary Star High girls volleyball senior outside hitter Serena Ramirez. and I barely felt nervous around them.

Also, San Pedro girls soccer stand(photos: Jamaal K. Street) Lastly, my future teammates I already outs Briana Johnson (Portland Universchool, so it was a dream come true esting signing of them all, as the softball know are amazing soccer players, and sity) and Kylie Danelo (Marymount when I got their offer,” said Ramirez, tandem and twin sister duo of Faith and I’ve even looked up to some of them California University) signed their who during her junior year at Mary Gracie Torstensen both chose York Col- when I was younger.” national letters of intent.

Johnson was the team defensive Star posted over 200 kills in being lege of Nebraska as their destination.

San Pedro High was not the only player of the year at San Pedro in 2020, high school in town that had its signing named to the All-CIF Southern Section Faith and Gracie’s older sister Allison Division 6 and Santa Fe League first Torstensen is already planning to begin while she and Danelo are both undemoments in the sun. feated in league play and played pivotal Mary Star of the Sea and Port of Los teams for the eventual league champion her second season playing Division 1 Stars. softball at George Mason University. All roles in two straight Lady Pirate Cup Angeles high schools also celebrated Ramirez is a three-time all-league three Torstensen sisters played together Tournament titles. Johnson was the various student-athletes that reached 2020 Lady Pirate Cup Most Valuable selection, including her freshman year in high school for Allison’s junior and their dreams in November, with the Player. most heralded being the signing of girls at San Pedro, where she was All-Marine senior seasons (2018 and 2019).

There are several more verbal comThe twins both share the same goal volleyball outside hitter Serena Ramirez League second team before transferring mits spread around San Pedro. The next to Mary Star for her sophomore and as to why they chose York College. signing on to play beach volleyball for junior seasons.

“I chose York College because of the signing day opportunity for all comes in the University of Arizona. early February. spt Over at POLA, it was the most inter- wonderful people, beautiful campus, “[Arizona] was always my dream

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VOICES

HAPPINESS IS CHANGE

by Sophie Schoenfeld, MFT

While we expect ourselves to be consistently happy, the reality of cultivating happiness is a skill one must acquire throughout life experience. Happiness is not a given, and by no means is happiness a natural homeostatic setting for humans.

Our biological apparatus is primarily designed to survive. We are made to want things, control things, to remember bad memories more vividly than good ones. We prioritize safety and predictability over adventure and creativity, and these qualities do not naturally lend themselves to sustained happiness. Hence, happiness is, in fact, an evolved state of mind that comes at the price of hard conscious work toward evolution and self-improvement.

Our civilization has strived towards building a system that provides us with safety and abundance and indulges our habitual form of existence. Human beings are creatures of habit; we do not naturally seek out the unknown.

Again, in the context of survival, the unknown is potentially dangerous; therefore, it requires effort and is born out of necessity. While in the civilized world we have successfully

(photo: Gabriela Cheloni/Pexels.com)

created a system where we can exist with minimal danger, depression rates remain high, in fact, higher than in some parts of the world where comforts of modern life are not as readily available, or the system is not rooted in individualism, as it is in countries such as the U.S., for example.

There is a difference between contentment and joy, as well as joy/ happiness and temporary excitement.

Most of us in the first world countries who are employed and educated, who are not struggling with acute stressors like health or issues in primary support systems, are, in fact, content. We are not hungry, we are not homeless, we have clothes, and we have a plethora of choices when it comes to our physical needs and wants. However, not only does this abundance not provide joy, but it can in fact contribute to feelings of aversion, boredom, and general lack of inspiration. Why? Because that which is easily obtained has no

26 I SAN PEDRO TODAY I DECEMBER 2020

value. Our brain chemistry says that the production of such chemicals as dopamine, serotonin, oxytocin, and endorphins are responsible for positive sensations within us. While physiologically speaking this is true, it is also true that these chemicals can be artificially generated by various substances and acts, which can then create temporary feelings of elation which then can contribute to developing addictions and challenges in impulse control that lead to mental health issues. In other words, temporary fixes do not constitute sustained joy or a deep sense of happiness.

The World Happiness Report, which is conducted annually cross culture, age, and socioeconomic status, consistently shows that the main contributor to a general feeling of satisfaction in life stems from connectedness, community support, and involvement, as well as a feeling that we are surrounded by people who care about each other and love and trust one another. Since 2012 to 2020, the U.S. has fallen from 12th to 18th place when ranking the happiness of its general populous. While our countrymen fear socialism and focus on hoarding resources for survival, they become increasingly self-centered, isolated, scared, and untrusting of one another. Yet global reports continuously show that devotion and service to others creates a feeling of satisfaction that is lasting. In other words, a less individualistic focus on life generates the sense of connectedness that gives us a feeling of purpose and oneness with our environment. A society where people work together is a more

productive, effective, and gratifying society. Hence, letting go of one’s specialness and self-importance allows us the space to connect with others and see varying perspectives which rids us from holding grudges, hurt feelings, and personal vendettas.

American narrative is the narrative of an individual’s victory against the world, and while this romantic notion has forged the history of this country, current expansive data repeatedly suggests that without the ability to change and rework this narrative, a sense of fulfillment will continue to evade us, leading to an inevitable demise. In order to preserve humanitarian goals such as democracy, fair chance, equal rights, and healthy competition over dominance and abuse of power, we must change. Our primary urges lead us to apathy, overindulgence, and abuse, yet our secondary, evolved purpose is to love and connect with the greater whole. Achieving sustained happiness entails an active and constant negotiation between primary primitive urges for survival and our secondary need for a greater purpose, evolution, and lasting feeling of satisfaction in our existence. The truth is that this balancing act, this inherent dualism in our nature, is deeply challenging and calls for conscious effort of selfexamination and willingness to change.

It is this constant effort that lights radiating joy, without which we simply survive. spt Sophie Schoenfeld, MFT is a local marriage and family therapist. For more info, visit sophiemft.com.

FAITH

PARTING THOUGHTS

by Pastor Nathan Hoff

Meeting at the old Siren’s Java & Tea when it was on the other side of Mesa Street, Joshua Stecker and I shared friendly conversation about San Pedro and about faith in January of 2017. I expressed my gratitude to him for editing a quality, beautiful, and overall positive magazine for our beloved San Pedro. I wondered if he was interested in a “faith” voice for San Pedro Today. He was. I was too.

All news every minute of every day adds up to a lot of ugly. Ugly discourse turns into ugly violence, turns into more ugly news, which turns into ugly family gatherings. A steady consumption of all this ugly makes it near impossible to have anything but an ugly perspective of the world.

Then San Pedro Today magazine lands on your driveway, or if you’re like me, you pick it up at Pirozzi’s Italian Deli. Beautiful photography. Beautiful stories. Beautiful weddings. Beautiful eulogies, occasionally. Beautiful visions for San Pedro’s future. Even beautiful advertisements for beautiful restaurants that sell delicious food. Maybe the whole world isn’t ugly. Sara Groves is our favorite artist and sings, “And I want to add to the beauty, to tell a better story.” SPT has often done this.

It has been an honor to write more than 40 columns for this magazine over the last four years. This will be my last as a contributing columnist.

Thanks to those who read and those who reached out in one way or another over the years. It was an honor to officiate at some of your loved ones’ funerals, and on occasion, to be invited to the last moments of a reader’s life.

Every one of you has a backstory that bears witness to blessings and burdens, pains and pleasure. Some of you have told me about the wounds you bear from the church that didn’t steal faith from you but did steal the faith community from you. Others of you

expressed feeling disqualified for some reason or another from participating in church. Nothing has grieved me more deeply, but I’m honored that you told me this part of your story too.

The faith community is broad and deep and alive in San Pedro. From ultra-conservative to progressive, some meet in storefronts and some in living rooms, and some in old sanctuaries.

This past year, most of us have worshipped online in some way. We worship in English, Spanish, Croatian, Italian, Norwegian, Swedish, Hebrew, and probably other languages of which I am unaware. Leaders meet and pray and organize to meet earthly needs.

Congregations pray “give us this day our daily bread,” and then they collect and distribute daily bread to those who really need it. God could do it without us, but where would the joy be in that? Passive people just watching God have all the fun. No, he involves us as individuals and as communities.

If I could give a lingering message — I am primarily a preacher after all — it would be a quote from Brennan Manning, “God loves you unconditionally, as you are and not as you should be, because nobody is as they should be. It is the message of grace… A grace that pays the eager beaver who works all day long the same wages as the grinning drunk who shows up at ten till five… A grace that hikes up the robe and runs breakneck toward the prodigal reeking of sin and wraps him up and decides to throw a party no ifs, ands, or buts… This grace is indiscriminate compassion. It works without asking anything of us… Grace is sufficient even though we huff and puff with all our might to try to find something or someone it cannot cover.

Grace is enough… Jesus is enough.”

Please never hesitate to reach out to me at nathan@trinitysanpedro.org. spt Nathan Hoff has served as pastor at Trinity San Pedro since 2005 and can be contacted at nathan@trinitysanpedro.org.

FEBRUARY 2021 I SAN PEDRO TODAY I 27

HEALTH & FITNESS

YOUR NEXT FIVE MOVES

by Ricky Magana

Last year, amidst the craziness of the pandemic, I became a father.

Before becoming a parent, I thought I was busy. There just wasn’t enough time in the day. But there’s nothing like adding a crying, screaming, pooping bundle of joy to the mix to make things next-level crazy to understand what busy was.

Leading up to my son’s birth, I remember thinking, “How am I going to manage?” Fortunately, I had a conversation shortly before he arrived that shifted my attitude.

A few months before becoming a parent, I was training at Soriano Jiu-Jitsu and was talking to a fellow athlete who happened to be a dad.

I told him I wanted to get as many training days in “while I still could” before our son came. He understood where I was coming from, but he had a little bit of fatherly wisdom: “Once you become a parent, you will have the time to train. No question. What’s gone is the ‘winging it.’ No more ‘go whenever I feel like it.’ Yeah, that goes out the window. Once the kids come, you’re going to have to plan, or it won’t happen.”

(photo: JESHOOTS.com/Pexels.com)

That was a huge, albeit obvious, epiphany. Sometimes we need to be reminded more than we need to be taught. Parenting is a big commitment, but any considerable undertaking — whether it’s having a child, starting a business, or getting in shape — the principle is the same: you can’t wing it.

Many of us have things we have put on the back burner because it doesn’t feel like the right time. There’s too much going on. The world is in turmoil, or some other reason we tell ourselves as to why the timing isn’t right. And the truth is, those reasons are probably valid. But ultimately, if the commitment matters, the timing will never be perfect, and you’ll need to plan accordingly.

If you paid any attention to pop culture lately, you’ve probably heard of and/or binge-watched the Netflix show The Queen’s Gambit. It’s a wildly popular series about a young female chess prodigy. In chess, it is said that the highest-level players, grandmasters,

can take on opponents knowing up to 15 moves into the match. They’ve played the game in their minds long before ever playing in person. They don’t expect linear unobstructed progress towards victory. They expect fierce attacks and factor in defenses, countermoves, and strategies that will help them if they get in trouble. They anticipate what will be thrown at them and know exactly what they’ll do when it happens.

Any amateur can win a game by accident; a broken clock is still right twice a day. But a long track record of continuous progress, results, and success, as author Patrick Bet-David asserts, requires one to know their next five moves. It is the ability to anticipate what’s around the corner that will separate you from others who will flounder.

When starting a new year, it’s great to write down your goals and craft a pretty vision board. But that grand vision, if it’s going to have a chance,

needs to be mapped out in the dirt of the day-to-day. You will need to take your vision and get it on the calendar.

A lofty goal, such as losing 50 pounds, requires you to schedule all the behaviors that will get you closer to that result each week: how many days you’ll train, your water intake, bed/wake time, when will you cook, etc.

Additionally, what will you do when you’re on the defense? As in, your gym shuts down, you get injured, or a lastminute business trip comes up? Are you going to let these incredibly predictable obstacles derail you? Or will you plan your moves for when they come up?

Start viewing your fitness journey through the next year as a series of moves that you’ll need to think through and plan for, and I can assure you whatever 2021 throws at you by year’s end, you’ll come out on top. spt Ricky Magana is co-owner of Heyday Elite Fitness. For more info, visit heydaytraining.com.

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WEDDING

SEVEN DECADES OF LAUGHTER & LOVE JOSE & GREGORITA (JOE & GRACE) MARTINEZ JANUARY 29, 1951

by Karen Moneymaker

I’ve been fortunate to share multiple stories of San Pedrans, who have, over the past few months, (coincidentally) celebrated 70 years wed. While I’ve yet to get these couples to impart the secret to longevity (or even learn the elusive secret to long-term marital bliss), the idea that “things were simpler” when they were younger seems to be a running theme.

Simple is relative, in the way that our contemporaries will indulgently smile at us when we one day talk about how “things were simpler when we were young.” What makes life simpler is knowing, without a doubt, what you want, which is how Joe Martinez felt when he first saw Grace, who would become his wife.

“My sister worked at a five and ten store in Santa Fe, New Mexico, and I had gone in to visit her,” recalls Joe of the day he met Grace. “I saw her, and I asked my sister to introduce us, and that’s how it began.”

Even that wasn’t as simple as it feels now, 70 years later. “My family wanted me to marry someone else,” remembers Joe with a smile.

And my mom thought that I was too young to be married,” adds Grace, who was 17 when the two met. “So, I just kept after her until she finally signed the papers for me to get married.”

Their courtship memories and first few months together are hazy as the years have passed, shares Joe. “I don’t remember what we talked about; it was

Joe and Grace Martinez. (photos: courtesy Martinez family)

enough just being with each other.”

Joe, who was studying to be an electrical engineer at New Mexico State University, returned to college shortly after first meeting Grace, but the two kept in close contact, even from afar.

“Well, Joe actually proposed to me by letter,” Grace remembers fondly. “He was about three hundred miles away at college, and we were just writing letters back and forth to each other from the time we met in August. I didn’t see him again until November when he came home for Thanksgiving, and shortly after that, I got a letter proposing marriage.”

On January 29, 1951, the two were married at the Saint Francis Cathedral in downtown Santa Fe, New Mexico.

“My mom had always wanted me to get married there,” shares Grace of their wedding day. “So, she made arrangements, and we were able to have our ceremony in the cathedral.”

The ceremony was followed by a reception at Grace’s mother’s house, “just an intimate dinner with family and friends.”

The young couple skipped a honeymoon so that Joe could return to university to continue his studies, while Grace began to set up house for their expanding family, welcoming their first daughter in 1952. “After graduation, I

became an engineer, but there weren’t many jobs in New Mexico,” explains Joe. “So, I decided to come out west and went to work for a Hughes aircraft in 1955.”

“I was very excited to come to California,” adds Grace. “I don’t know why, but I jumped at the chance to move west.”

“The thing that comes to mind now is that every step along the way, since I first met my wife, she has always supported me,” muses Joe. “Whatever I decided to do, Grace has supported and trusted me. We have our own personalities, you know? But that support for each other, I believe, is the reason our marriage has lasted so long.”

After renting for a short while, the young couple purchased a home in Gardena where they lived until they bought their home in Rancho Palos Verdes in 1966, where they live to this day (it was still San Pedro at the time, recalls Joe.) When looking back over the past 70 years, Joe and Grace insist that there are no mysteries to the success of their vibrant family life and marriage.

They welcomed eight children into the world, seven of whom grew into adulthood, and their family now includes 14 grandchildren and 19 greatgrandchildren “with another on the

way,” Grace adds. “When they can, our family comes to our house, and they fill it with laughter and love,” shares Grace, speaking of easier times pre-COVID. Even as their family grew and moved out of Southern California, Grace and Joe took every opportunity to show up and support their loved ones. “Even though everybody was all spread out through the United States, they always traveled to every high school graduation, college graduation, weddings, baptisms,” shares Patty, their second oldest daughter. “Anything that went on with their grandchildren, they did whatever they needed to be there and to support them.”

Even with life’s current challenges, Grace and Joe still find time to connect with their family, celebrating birthdays (Joe turned 92 in May while Grace celebrated her 87th birthday in September) and holidays via Zoom and phone. And although it hasn’t been easy, both share the sentiment that it has “been very good. God has been good to us.”

“I have watched them suffer through a lot of pain in their lives, and despite it all, they maintain a strong faith and never give up,” shares Patty of her parents. “They supported one another through thick and thin. They are remarkable.” spt

FEBRUARY 2021 I SAN PEDRO TODAY I 29

THE BACK PAGE

The Vincent Thomas Bridge under construction in 1963. (photos: San Pedro Bay Historical Society)

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