VOL 5.5
SANTA CRUZ WAVES | 1 FEB/MARCH 2019
ANNOUNCING THE OPENING OF OUR NEW SHOP IN WATSONVILLE 19 SAN JUAN ROAD, ROYAL OAKS, CA
• 831.722.2018
9077 SOQUEL DRIVE, APTOS CA • SANTACRUZCANNABIS.COM • 831.688.7266 2 | SANTA CRUZ WAVES
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MORE THAN
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Mike Bloch, Realtor Listings & Buyer Specialist BRE – 03182661
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Do you have an outstanding beach property that you want to use personally, while collecting vacation rental income?
“
My family and I take pride in owning a beach home in beautiful Pleasure Point (Santa Cruz, Ca.) which means it can be very scary to think about renting our property to just anyone, but Beachnest has not only eliminated our stress, they have become a true extension of our family. We rest easy knowing that each and every potential tenant has been through their screening process, and being local we also know that whether a simple maintenance or emergency issue arise, I know we can count on Beachnest to handle the situation. Being a business owner with very little time to tend to our property, yet maximizing our income, communication is also very important to me in any relationship and I could not be happier in choosing both Liz and John Pickart to manage all aspects of our rental property. —R. and S. ROSITANO
”
Beachnest Vacation Rentals (831) 722-0888 • beachnest.com
Complimentary evaluation and proposal of our full service and high-end management services. Contact Liz and John Pickart for more information. 6 | SANTA CRUZ WAVES
Relax•Restore•Unwind
DOLPHIN AND SEAL PHOTOS COURTESY OUR NATURALIST KAELYN DEYOUNG
S A N T A
C R U Z ’ S
O C E A N
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LUXURY APARTMENTS FOR LEASE IN THE APTOS VILLAGE. Contact Bailey for more details and to schedule a tour 831-684-2117
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335 Spreckels Dr, Suite D, Aptos CA | 831-684-2117 www.testorffconstruction.com CA LICENSE # 698917
THE ART & SCIENCE OF BUILDING
FAVORITE GREEN BUILDER
1126 Soquel Ave Santa Cruz 831-316-7646
OUR NEW SURFBOARD SHAPING ROOM IS
Tyler Hopkins | Locus Surboards LIVE SHAPING DEMO MAR 09 (4-6p)
FREE LIVE EVENTS FEB 16 - SURFBOARD SHAPING DEMO w/ DAVID VERNOR of VERNOR SURFBOARDS 2-4p FEB 17 - BOGO SALE - BUY 1 ITEM GET 50% OFF A 2ND ITEM *excludes Surfboards
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FEB 23 - DING REPAIR DEMO W/ TRAVIS ROSS of T. ROSS SURFBOARDS 2-4p
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MAR 02 - SURFBOARD SHAPING DEMO w/ DAVID VERNOR of VERNOR SURFBOARDS 2-4p
can now rent our shaping room by the hour or by the day!
MAR 03 - QUIKSILVER & ROXY SALE - 40% OFF ALL APPAREL & ACCESSORIES
We have everything you need to shape a surfboard from
MAR 09 - SURFBOARD SHAPING DEMO w/ TYLER HOPKINS of LOCUS SURFBOARDS 4-6p
start to finish. We can order standard or CNC blanks in
MAR 16 - SURFBOARD SHAPING DEMO w/ DAVID VERNOR of VERNOR SURFBOARDS 2-4p
any length or dimension and you can even use all of our
MAR 17 - WETSUIT BLOWOUT SALE - 40% OFF ALL MENS, WOMENS & KIDS WETSUITS
tools and 3D Computer shaping software (FREE!).
MAR 23 - OFFICIAL GRAND OPENING PARTY (Call for Details) MAR 30 - SURFBOARD SHAPING DEMO w/ DAVID VERNOR of VERNOR SURFBOARDS 2-4p
Stop in or call us at 831-316-7646 to set up a tour
MAR 31 - SURFBOARD SALE! - $100 OFF ANY NEW OR CUSTOM SURFBOARD Join us for a live ding repair demo &
LIVE DING REPAIR FEB 23 2-4pm DEMO
Learn how to fix surfboard dings the right way! Travis Ross of T. Ross
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David Vernor | Vernor Surboards
LIVE SHAPING DEMOS FEB 16 & MAR 2, 16 & 30 SANTA CRUZ WAVES | 13
14 | SANTA CRUZ WAVES
A rare Super Blood Moon dwarfs the Walton Lighthouse, sending a mesmerizing shimmer toward the Santa Cruz Wharf. PHOTO: JEFF SCHWAB
SANTA CRUZ WAVES | 1 5
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Nick Bailey Bailey Nick
A SANTA CRUZ ORIGINAL SMOKESHOP SINCE 1978
S A N T A8 3 C 1R .U7Z0 6 RE . 7A3L 4E9S T A T E
8D3R1E. 700260 .4723546 9 2 DRE 02042562
FJ Jc/ltJ.J,"Jz Tc Ave • San ta Cruz • 95060 818 Pac,, Est. 1978
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BAMBOO SUPS & CARBON SURF SUPS $590-$690 TOP DESIGNS! QUALITY & WARRANTY! BEST PRICES! OVER 350 PADDLE BOARDS & SURFBOARDS IN STOCK!
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GROM
GUIDE
Teaching the children of Santa Cruz to swim since 1985!
ECO-FRIENDLY
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AND
KIDS WEAR APPAREL
Want to take the family on an adventure of a lifetime? We offer family dive trips. Contact us for details
ADVENTURE SPORTS UNLIMITED
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FREE LOCAL PICKUP TO RECEIVE 20% OFF YOUR FIRST ORDER USE DISCOUNT CODE: AWESOME20
303 Potrero St #15, In the Sash Mill, Santa Cruz 831.458.3648
Jim Booth Swim School Warm up & Wiggle this Winter with us! •
Gymnastics and Fitness for Kids! Open Gyms! FUN-FOR-ALL
•
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•
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•
every Tuesday, Friday & Saturday
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The
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To advertise in the Grom Guide, email: steff@santacruzwaves.com 2 0 | SANTA CRUZ WAVES
722-3500
Featuring Premium Denim Made in the USA AG • Mother Denim Citizens of Humanity • Paige
Locally Owned Since 1972 Santa Cruz • 831-423-3349 • 1224 Pacific Ave Capitola • 831-476-6109 • 504C Bay Ave
831.476.7387 (PETS) 1220 41 ST AVENUE, SUITE H | CAPITOLA, CA 95010
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Refer a friend or family member to refinance their auto loan from another financial institution with Bay Federal, and you both receive $50.*
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831.479.6000 • www.bayfed.com • 888.4BAYFED *Offer available on the refinance of a 2009 or newer vehicle currently financed at another financial institution. Cash bonus will be paid to both parties via check at the time of loan funding. Referring individuals will not be notified if their referred party does not qualify for a loan, and the cash bonus will not be paid. Refinances of current Bay Federal loans and purchase transactions are not eligible for this offer. Employees and volunteers of Bay Federal Credit Union are ineligible for this offer. Minimum loan amount is $10,000. All loans subject to credit approval and income verification per Bay Federal Credit Union lending requirements. Bay Federal Credit Union membership required at the time of closing. Loan must be funded now through March 31, 2019 in order to qualify for this offer. This offer is subject to change without notice. For more information, visit any Bay Federal Credit Union branch or call us at 831.479.6000 or toll-free at 888.4BAYFED, option 3. 2 2 | SANTA CRUZ WAVES
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beautifully curated lifestyle boutique
HOME GOODS I GIFTS I INDOOR P L A N T S D O W N T O W N S A N TA C R U Z
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2 4 | SANTA CRUZ WAVES
IN HONOR OF OUR LONG-LASTING FRIENDSHIP WITH BONNY DOON VINEYARD BEHOLD! THE DOONSTER PACKAGE: Stay 2 nights in a lodge room, cabin or bungalow Receive upon arrival 2 bottles of Bonny Doon Vineyard flagship wines, Le Cigare Volant and Le Cigare Blanc 2 Premium wine tasting flights at the Bonny Doon Vineyard tasting room
in Davenport on scenic Highway 1 (hours 11am-5pm daily)
Free appetizer with purchase of 2 entrees at Cascade Restaurant + Bar at Costanoa Packages starting at $220 for bungalows $407 for Lodge rooms and $394 for Cabins Add a 50 minute integrative massage to this package at the reduced rate of $90. Upgrades charged accordingly. Not valid with any other discount or special. Based on availability, some blackout dates apply. Not valid for groups. Valid through March 15, 2019
RESERVATIONS 877-262-7848 | COSTANOA.COM 2001 ROSSI RD. AT HWY 1 (30 MIN. NORTH OF SANTA CRUZ)
SANTA CRUZ WAVES | 2 5
FLOAT HAPPY HOUR $ 39 Tues, Weds, Thurs 12-3:30pm
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WAXCENTER.COM I europeanwax *Offer valid: 3/31/19. First-time guests only. Valid only for select services. Additional terms may apply. Participation may vary; please visit waxcenter.com for general terms and conditions. © 2019 EWC Franchise, LLC. All rights reserved. European Wax Center and the other identi ed marks are trademarks of EWC P&T, LLC.
2 6 | SANTA CRUZ WAVES
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Contact us at (831) 600-4000 or visit lighthousebank.com
Member FDIC
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Equal Housing Lender
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SANTA CRUZ WAVES | 2 7
Nursery Gift Shop & Garden Art
Locally owned since 1986
SANTA CRUZ WAVES M AG A ZINE
PUBLISHER TYLER FOX
EDITOR ELIZABETH LIMBACH
PHOTO EDITOR ERIK L ANDRY
PHOTOGRAPHY
SCW PHOTOGRAPHERS TYLER FOX BRYAN GARRISON A ARON HERSHEY DAVID LEVY LESLIE MUIRHEAD DAVE "NELLY" NELSON JEFF SCHWAB
CONTRIBUTING PHOTOGRAPHERS NIKKI BROOKS MICHELLE GEBBIA DANE LEWIS CHANNA MASL A A HOWARD "BOOTS" MCGHEE FRANK QUIRARTE LUIS RODRIGUEZ JULIE STEELMAN PATRICK TREFZ DENA ZLOTZIVER
EDITORIAL
WRITERS DAVE DE GIVE ALOE DRISCOLL TYLER FOX NEAL KEARNEY ELIZABETH LIMBACH LESLIE MUIRHEAD DAMON ORION
ARIC SLEEPER TARA WALKER
PROOFREADER JOSIE COWDEN
DESIGN
CREATIVE DIRECTOR JOSH BECKER
DESIGNER ELI ROE
SALES & OPERATIONS
PRESIDENT STEPHANIE LUTZ
CFO SARAH CRAFT
ACCOUNT EXECUTIVES K ATE K AUFFMAN LESLIE MUIRHEAD SADIE WIT TKINS
OFFICE MANAGER LESLIE MUIRHEAD
DISTRIBUTION MICK FREEMAN
On the Cover: Santa Cruz Waves Founder and CEO Tyler Fox leans into the infamous Mavericks left. Photo: Frank Quirarte
FOUNDER / CEO TYLER FOX The content of Santa Cruz Waves magazine is Copyright © 2019 by Santa Cruz Waves, Inc. No part may be reproduced in any fashion without written consent of the publisher. Santa Cruz Waves magazine is free of charge, available at more than 100 local distribution points. Anyone inserting, tampering with or diverting circulation will be prosecuted. Santa Cruz Waves assumes no responsibility for content of advertisements. For advertising inquiries, please contact steff@ santacruzwaves.com or 831.345.8755. To order a paid subscription, visit santacruzwaves.com.
2218 Mission St, Westside Santa Cruz (831) 429-8424 | f: thegardenco 2 8 | SANTA CRUZ WAVES
F I N D US O N L I N E
www.SantaCruzWaves.com @SANTACRUZWAVES
r e m m u s s It’s alway e. on the insid
ghnessy Rider: Pat Shau am Te op Sh rf O'Neill Su
Photo: Nelly
24-HOUR SURF REPORT: 831-475-BARL(2275)
DOWNTOWN 110 COOPER ST. 831.469.4377
CAPITOLA
1115 41ST AVE. 831.475.4151
SURFBOARD, WETSUIT AND BODYBOARD RENTALS
BOARDWALK 400 BEACH ST. 831.459.9230
OUTLET
1149 41ST AVE. 831-479-5613
NEW & USED WETSUITS & SURFBOARDS SANTA CRUZ WAVES | 2 9
3 0 | SANTA CRUZ WAVES
FIRST LOOK
LETTER FROM THE FOUNDER
Lost in the Amazon By TYLER FOX
uring a recent jaunt to my local Orchard Supply Hardware, I met a pleasant older woman named Margaret. She was small in stature, with short grey hair and thin wire-framed spectacles that rested perfectly on the front of her nose. I’m not sure how long she had been a checker there, but I soon realized little old Margaret was a straight-up ninja. She sorted and slid my products across the bar scanner with the precision and speed of a Japanese sushi chef. “Find everything OK?” she asked with a smile. “Yes, thank you,” I replied, overcome with a warm and fuzzy feeling like I had just gotten a hug from grandma. We embarked on some small talk as I fumbled for my wallet. Sensing the line behind me getting restless, I hustled and, with a polite “good day,” was on my way. When I reached my car, I paused to take another glance at the hardware
store I’d been frequenting for years. Big bold signs were plastered to the front of the building: Store Closing! Everything Must Go! 10-40% Off! A sense of melancholy swept over me like an ominous cloud. What will replace this store? What will happen to sweet Margaret, and why would such a staple within our community be going out of business? All 99 locations of the store are set to close by early 2019. Meanwhile, plenty of smaller, locally owned businesses are struggling even more so to compete with online retailers. I dwelled on the thought during my drive home. When I pulled into my driveway I noticed a package sitting on my doorstep. It must be the toothbrush replacement heads I ordered, I thought to myself. And just like that the realization hit me: I was one of the culprits behind the closure of my favorite hardware store, and one of the reasons Margaret and countless others will soon be out of a job.
Like millions of Americans, I too have been coaxed by the convenience of the virtual jungle commonly known as Amazon. With more than 363 million products and same-day shipping, it’s no wonder why people would rather shop from the comfort of their sofa than venture into the real-life world of commerce. But what’s the cost of all this newfound convenience? How many other stores are being forced to close their doors, and how much more plastic rubbish and packaging are we collectively adding to an already monumental pile-up? So before we mindlessly move our finger to the “Pay Now” button, let’s imagine a world in which the air is too toxic to breathe and the oceans are void of life—a place where we spend all of our hours indoors with VR headsets on, swimming with virtual dolphins while getting pizza delivered by drones shaped like birds. Is this scenario too extreme? Perhaps, but only time will tell. SANTA CRUZ WAVES | 3 1
DEERFIELD ROAD Working closely with clients to make their Construction dreams a Reality.
3 2 | SANTA CRUZ WAVES
335 Spreckels Dr, Suite D, Aptos CA | 831-684-2117 www.testorffconstruction.com CA LICENSE # 698917
THE ART & SCIENCE OF BUILDING
FAVORITE GREEN BUILDER
INSIDE
Volume 5.5 - FEB/MARCH 2019
48
68
44 FIRST LOOK
31 Letter from the Founder 35 Best of the Web 37 Word on the Street 40 Causes: The Source Zero
87 DROP IN
44 Grom Spotlight: Adam Bartlett 48 In Depth: Memorial Paddle-Outs 56 Behind the Lens: Dane Lewis 68 Outdoor: Dirt Boating 78 Art: Ethan Estess
FOOD & DRINK
87 Local Eats: Meal-Delivery Services 93 Drinks: 11th Hour Coffee 96 Dining Guide
COOL OFF
103 Sustainable Swaps 106 Company Spotlight: Socksmith Designs
SANTA CRUZ WAVES | 3 3
LASER HAIR REMOVAL
Newest Fastest Technology Candela Laser
Lower Legs or Bikini $225 Facial Hair $160
Model
Dysport $11/unit • Botox $12/unit • Dermal fillers 2 for $900 Rosaces Treatments $250
3 4 | SANTA CRUZ WAVES
James Kojian MD | Karen Welsh RN | Jody Work RN
FIRST LOOK BEST OF THE WEB
BEST of the WEB
I INSTAGRAM
5 VIDEOS
R NEWS
A HARDCOVER PHOTO BOOK WITH @CITYSURFPROJECT. @lawrence_photo ♥ 2,195
A GREAT WHITE SHARK ENCOUNTER Close-up footage that makes you feel like you're right there in the kayak. 16,625 views
THE STORY OF CITY SURF PROJECT Featuring moving interviews with CSP’s students and their cadre of volunteers, this coffee table book documents San Francisco’s unique urban surf culture. 6,456 views
SOME NICE WAVES YESTERDAY. @jschwab_24 ♥ 2,193
WHEN THE SURF IS PUMPING IN CALIFORNIA Love where we live, especially when the waves are this dreamy. 13,465 views
NATIONAL MARINE SANCTUARY FOUNDATION ANNOUNCES NEW DIRECTOR Ginaia Kelly will be responsible for managing the Foundation’s local work. 3,872 views
SPICY SUNRISE @levymediaworks ♥ 2,190
SHARK GIVES SURFER BLACK EYE A women was out surfing at New Smyrna Beach when a shark breached and slapped her face. 12,304 views
FUEL TO THE FIRE Severe wildfires throughout California have many wondering, like former Gov. Jerry Brown, if this is the new face of climate change. 3,020 views
HOMETOWN PRIDE @danelewisphotography ♥ 2,125
TY SIMPSON KANE RIPPING JAWS A 14 year old surfs an incredible wave at the pumping iconic big-wave spot on Maui. 10,020 views
TRAFFIC SAFETY LESSONS AT CITY SCHOOLS Street Smarts artist Dávid raps verses that remind kids to be alert to traffic—not riveted to electronic devices—while biking, walking and skateboarding.
VISIT US:
santacruzwaves.com/videos @santacruzwaves santacruzwaves.com/local-loop SANTA CRUZ WAVES | 3 5
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FIRST LOOK
WORD ON THE STREET
Q:
What would you like to see happen in Santa Cruz in 2019?
Anna Delgadollo, artist: “There are a lot of things I would like to happen. I would love for Rail Trail to happen and finish, and for [there to be] more affordable housing. I would love for higher-paying restaurant jobs, and for art to be more supported in the community.”
Ben Woody, business analyst: “I want more great swells to come through Santa Cruz!”
Blaine Harrison, chemistry teacher: “[To] somehow fix congestion of traffic, and make some improvements and progress on the homeless problem in the downtown area.”
Maddy Barreto, student: “Less surfers and more smiles in the water.” Dustin Powell, critical care nurse: “I want house prices to become affordable, and I want Rail Trail to finish because I think that will be really rad.”
d BY LESLIE MUIRHEAD
ASKED ALONG EAST CLIFF DRIVE
Danielle Beck, self employed: “Santa Cruz is such a little slice of heaven, so I would say keep Santa Cruz simple and surf focused.”
Todd Feldsted, sales: “Resolve the homeless problem. Come up with better homeless solutions.” Meghan Weiss, investigator: “Continue—if not increase—beach cleanup projects.”
SANTA CRUZ WAVES | 3 7
Can you spot the surfer? This massive swell last December brought 50-foot waves to Mavericks, as well as some darn good surf to a variety of Santa Cruz point breaks. PHOTO: AARON HERSHEY
3 8 | SANTA CRUZ WAVES
SANTA CRUZ WAVES | 3 9
FIRST LOOK CAUSES
ZERO M
A
R
K
E
T
Breaking down the problem of plastic pollution with the woman behind sustainable lifestyle outpost The Source Zero By ALOE DRISCOLL
shley Merz doesn’t look like the type of person who roots around in garbage cans—but she does. The 33-year-old owner of The Source
Crossroads Blvd. in Carmel, The Source Zero has the pleasant atmosphere of a day spa. Live plants decorate the interior, which smells of spearmint, lemon verbena,
Zero, a zero-waste shop and soap
and lavender. Several large glass jugs look as if they
refill station, has taken it upon
might contain fruit-infused water, but their silver
herself to manage other people’s non-recyclable plastic trash.
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Previously located in Felton, and now found at 229
spigots dispense shampoo, conditioner, dish soap, and laundry detergent: refills for products generally sold
PHOTOS COURTESY OF THE SOURCE ZERO
FIRST LOOK CAUSES
in plastic containers. Smaller glass containers are for sale, along with a free option: upcycled plastic containers, which Merz has salvaged from recycling bins. “I’m trying to get people to reuse the plastic they’ve already got instead of throwing it away and buying a glass container,” says Merz. “Things eventually are going to get thrown away, but they can have many uses until then.” Stainless-steel straws, bamboo utensils, lunch kits, and reusable wax food wrap line the shop’s wooden shelves. Many of the products are locally made, including Merz’s organic body-care line, Primal Well, which she mixes onsite. She laments that the black plastic tops on her deodorant spray containers are not recyclable; however, she incentivizes customers to bring them back by offering a discount on their next purchase. Merz sanitizes the spray tops for reuse, and when they stop working, she pays for them to be recycled through Terracycle. Ensuring that plastic waste is actually recycled, however, is not cheap. Recycling a 1-footby-3-foot box of material through Terracycle costs her $89. “We think when we put this stuff in the recycling bin that it’s getting recycled,” she says. “It’s absolutely not getting recycled.” “That is accurate for a lot of areas,” acknowledges Emily Finn, director of business development at Greenwaste, the company that manages curbside recycling for unincorporated areas of Santa Cruz County. “We are the exception to the rule.” According to Finn, between 70 and 80 percent of the waste stream collected by Greenwaste is ultimately recycled. Route vehicles collect waste from curbside recycling bins and haul
“We think when we put this stuff in the recycling bin that it’s getting recycled. It’s absolutely not getting recycled.” —ASHLEY MERZ
it to Watsonville, where it is transferred to large semi-trucks and taken to the Material Recovery Facility in San Jose. There, recyclables undergo multiple
rounds of manual and mechanized sorting. Most recovered materials, including mixed hard plastics, are sold to international markets and shipped overseas for further processing. China, the main importer of recyclables, tightened requirements for imported waste on Jan. 1, 2018, sending the global recycling economy into an unprecedented crisis. “China effectively closed its doors,” says Finn. Other recycling markets followed suit, refusing to accept certain types of plastic and paper waste, especially those containing moisture or residue. Since the new policy went into effect, Greenwaste has reported a 15-20 percent reduction in material that is accepted for recycling. So what
SANTA CRUZ WAVES | 4 1
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FIRST LOOK CAUSES
happens to all of the waste that doesn’t get recovered and sold? “Anything that’s not pulled off of the line gets buried in a landfill,” says Finn. The largest category of plastics currently destined for eternal burial is film plastics, which include single-use plastic bags, shrink wrap, trash bags, and thin-film plastic food packaging. According to Finn, there is “zero market” for this category, which makes
“ Things eventually are going to get thrown away, but they can have many uses until then.” —ASHLEY MERZ
up a staggering 10 percent of the entire waste stream. “If people saw the negative impact they were making, they would care more,” says Merz. “Once people become more aware of how much they’re consuming, then it will be the people who force the change.” Visit thesourcezero.com for more information.
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POLE D A T F A O E L CYC E F I L THE By NEA L KEA RNE Y
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s a tadpole begins to sprout limbs and venture around its aquatic environment, it finds itself in a hostile habitat. The maturing amphibian will spend these formative days dodging hungry predators who would love to gobble it up before it gets its first breath of oxygen. Adam Bartlett, aka “Tadpole,” is an 11-year-old Westside ripper whose own personal pond, Steamer Lane, has churned out countless talents with its hyper-competitive crowd and serious surf. Much like his amphibious namesake, Bartlett is still growing and learning the ropes, yet he has been thriving all the same in an ecosystem known for its perils. It helps that he spawned from folks who know their way around a wave: His pops, Osh “Frog” Bartlett, is a former Mavericks’ standout and current Oakley representative, and his mom, Shana, is a talented surfer herself. “I like how my dad charges big waves, and it is really fun to surf Middle Peak lefts with him,” says
PHOTO: LUIS RODRIGUEZ SANTA CRUZ WAVES | 4 5
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PHOTO: PATRICK TREFZ
IN HIS WORDS DOB: July 21, 2007 Homebreak: The Lane Sponsors: Volcom, Xcel, Oakley, Pacific Wave Surf Shop
“HE ALWAYS LOOKS LIKE HE’S HAVING FUN, WHICH IS VERY IMPORTANT. AS FOR HIS SURFING, HE CHARGES! FOR A KID HIS AGE, YOU CAN TELL HE LOVES SURFING BIGGER WAVES." —NAT YOUNG
Bartlett, who caught his first solo wave at the wee age of 3. “He pushes me to surf to the best of my ability. I don’t need a coach because I have him. It’s also really cool to have a mom that surfs; I love surfing with her.” This pollywog’s growth has been shaped by sharing the water with Steamer Lane standouts like his favorite surfer, WSL shredder Nat Young. “He inspires me by showing that you can be from Santa Cruz and become a pro surfer,” Bartlett says. “He is really kind, too.”
It turns out that Young has been taking notice in return. He once walked in the same “booties”—as an upstart goofyfoot surf rat at the Lane—and he’s impressed by what he sees. “He always looks like he’s having fun, which is very important,” notes Young. “As for his surfing, he charges! For a kid his age, you can tell he loves surfing bigger waves. He has improved a lot in a short amount of time—a true natural. I’m impressed.”
The most underrated surfer in Santa Cruz is: Maybe Richie Schmidt, because he travels and gets insane barrels in Indo. My favorite ice-cream shop is: Penny Ice Creamery, for sure! I like the sea-salt caramel flavor. We like to go on a Tuesday or Thursday from 4-6 p.m., when it’s “buy one scoop, get one free.” How I avoid crowds in Santa Cruz: When it’s crowded, I go in if I am not having fun and come out again later when the crowd dies down. The best part of coming from a giant family of surfers: We get to spend a lot of time together in and out of the water. We can do surf trips together and we always watch surfing videos and surf contests together. The most important lesson I’ve learned: It was from my Nana, who died from cancer. It was really hard to lose her. This taught me to enjoy people while I still have them.
PHOTO: JULIE STEELMAN
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SURFERS BELONG TO THE OCEAN. EVEN AFTER DEATH, THE WAVES CALL FOR THEM TO RETURN ONE FINAL TIME. ANSWERING THIS CALL, THE SURF COMMUNITY HAS CULTIVATED A UNIQUELY POWERFUL AND CELEBRATORY FUNERAL TRADITION: THE MEMORIAL PADDLE-OUT. By NEAL KEARNEY
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n an overcast Sunday morning in July 2017, a throng gathered on the cliffs of Pleasure Point, lined up seven to eight deep and spilling onto the single lane of East Cliff Drive. The crowd represented a crosssection of Santa Cruz—surfers, skaters, moms, dads, kids and grandparents. All eyes were trained on a scene unfolding 500 yards beyond the surf line, where thousands of surfers carrying white orchids formed a loose circle and sat on their boards, hands clasped. The air was charged with anticipation; the crowd quieted. A Coast Guard helicopter came into view. It circled over the paddlers, the sound of its whirling blades breaking the silence just as the sun burned through the cloud cover. Suddenly, there was movement in the water. A chorus of cheers erupted, accompanied by a small army of hands splashing water toward the heavens. The ring broke up and closed in on itself, now a dense pack of bodies treading water while they took turns sharing hugs. Watching from the cliffs, the crowd broke into cheers. This, the largest and most chronicled paddle-out in surf history, was a fitting send-off for local surf icon Jack O’Neill, who passed away June 2, 2017, at the age of 94. An estimated 3,000 surfers showed up to honor the man who pioneered the wetsuit and put our sleepy beach town on the map. “It was amazing,” remembers Elfin Saffer, who has worked for O’Neill Surf Shop for 30 years.“I feel like that paddle out was done right. The family got it right. And it wasn’t about his dearest, closest friends. It was more about the world at large that he’d touched with his contributions to the sport, along with the local surf community he’d affected.”
The remembrance of Jack O'Neill on July 9, 2017 brought thousands out to pay their respects to the godfather and inventor of the surfing wetsuit. PHOTO: DILLON GOEBEL SANTA CRUZ WAVES | 4 9
Top: Local shaping legend Bob Pearson pays his respects at the Jack O'Neill paddle-out. PHOTO: DAVE “NELLY” NELSON Bottom: Multiple generations came together to celebrate the life of Vince Collier. PHOTOS: TYLER FOX
Burial rites vary greatly around the globe. The memorial paddle-out is surf culture’s own unique spin, as the thought of cremation, followed by the dispersal of one’s remains into the sea, is one many surfers desire. As opposed to “resting in peace,” the ashes dissolve into the sea, becoming one with a body that never rests—a comforting thought for those who’ve spent a large part of their life in
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and around it. Like a wave, no paddle-out is the same, however many follow a similar template. Usually, after the circle of surfers comes together, some words and stories are shared before a loved one or relative enters the middle of the ring and empties the cremated ashes. The fallen friend is sent off with a roar of jubilant screams and a frenzy of splashes. Teary-
eyed mourners swim through the ashes and embrace. Historians are unclear on the exact origins of this tradition. Though the ancient Hawaiian islanders surfed, they buried their dead on land. According to researcher Mardi Frost of Griffith University, the first recorded paddle-outs can, in fact, be traced to Hawaii, around the 1920s, but were likely organized by
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“IT WASN’T ABOUT HIS DEAREST, CLOSEST FRIENDS. IT WAS MORE ABOUT THE WORLD AT LARGE THAT HE’D TOUCHED WITH HIS CONTRIBUTIONS TO THE SPORT, ALONG WITH THE LOCAL SURF COMMUNITY HE’D AFFECTED.” —ELFIN SAFFER, ON THE JACK O’NEILL PADDLE-OUT
members of the island’s increasingly international “Beach Boy” community—young men hired by resorts to instruct the island’s early visitors on how to surf, paddle, and understand Hawaiian culture at beaches such as Waikiki. It was from here, the mecca of the surf world, that this phenomenon spread globally. Most paddle-outs still draw from Hawaiian culture, with the inclusion of Polynesian customs such as the gifting of ti leaf leis for attendees, which are said to call for protection and safe passage to the beyond. Wherever they are taking place, the intention is always the same: to honor the love and intimacy the deceased had with their local waters and the people they shared it with. And, given our rich local surf history, it’s no wonder that the Santa Cruz surf community has embraced the ritual. Phil Waldemar, who moved to Santa Cruz from Kauai when he was 15, was gobsmacked to see his heroes so affected by the loss of his uncle, Westside mainstay and well-loved surfer Robert “Walt” Waldemar, at his paddleout in 2013. “I never realized how respected he was; the amount of people whose lives he’d touched,” admits Waldemar. “It was an eye-opener about how strong and tight-knit surfing communities are. I’ll never forget when Flea spread his ashes—my legends, guys like Pete Mel, had jumped off their boards to let his remains wash over them. That was powerful.” This is the strength of surf communities around the world. Powerful bonds are formed in these tribes, which branch-out and intersect everywhere in
the world that has surf. It’s a commune for adrenaline junkies of all kinds— where 10 year olds might casually banter with old-timers in between sets; where heckles and tall tales echo through the lineup; and where unspoken etiquette informs the power structure at play. No matter the location, members of this global, oceanic tribe seem to share a passionate pride and respect for their
elders, the local coastline and its health, and the power of the sea. Universally, there is comradery between the men and women who share this ethos. So it’s only fitting that they have their own sacrosanct, aquatic version of a funeral to usher departed kin into the afterlife. When Santa Cruz lost its beloved 22-year-old big-wave sensation Jay Moriarity in 2001, the community
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After the stories were shared, it was time to let the soul fly at the Shawn "Barney" Barron paddle-out on May 23, 2015. PHOTO: DAVE “NELLY” NELSON
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ABOVE: The passing of Jay Moriarity at the young age of 22 sent shock waves through the Santa Cruz community. At his June 26, 2001 paddle-out, his longtime girlfriend Kim put his ashes back into the ocean where he spent the majority of his waking hours surfing, diving and paddling. Other scenes from the memorial are featured below and at the bottom of the opposite page. PHOTOS: HOWARD "BOOTS" MCGHEE
“AT THAT MOMENT I KNEW HE WAS TRULY FREE.” —KIM WILDEY-MORIARITY turned out in a beautiful display of love and loss. Three rings were needed to include every last soul who gathered that day to honor the brave young man who embraced the warmth of aloha throughout his short life. For his wife Kim, now Kim Wildey-Moriarity, the full force of this cathartic moment hit her as she spread her best friend’s ashes. “At that moment I knew he was truly free. I could genuinely feel all the love and thoughts everyone had for him and our special surfing community. The ocean magnified all this energy in that moment,” she shares. “It was pretty surreal and heavy, but also amazing, healing, and heartfelt. We got to honor his life and the impact he had made on the rest of us and this was the natural way for us to say goodbye. I knew he was there with us in spirit.” The occasion was immortalized in the 2012 film Chasing Mavericks, which celebrated Moriarity’s life through a Hollywood lens. Filmed in and around Santa Cruz, an integral scene involved recreating his paddle-out. The production released
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The circle of hands are completed during the remembering of local waterman and surfer Benny Millburn on Aug. 25, 2017. PHOTO: AARON HERSHEY
a casting call seeking extras for the dramatic rendition of this very tender, personal moment—one that some of those who knew Moriarity best didn’t care to relive. One such local, Darshan Gooch, was mentored closely by Moriarity, and although he was happy that his friend’s inspirational tale was being shared with the masses, he couldn’t bring himself to join in. “For me, it was too close to the heart. It felt too sacred and intimate of a place in my journey to tamper with or recreate in any externalized form,” recalls the perpetually stoked surf rep, husband, and father of two. There are often reports of supernatural sightings during paddle-outs, reflecting a belief that the deceased has somehow shown their presence. This
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might be a pod of dolphins passing under the circle, or a calm ocean abruptly coming to life, as was the case with the massive “Brock Swell” that surprised those gathered to honor big-wave legend Brock Little, who had died from cancer one week earlier, on Oahu’s North Shore in February 2016. Brian Kilpatrick, the vice president of marketing communications for O’Neill International who was tasked with organizing Jack O’Neill’s memorial, swears he saw a sign from the late legend as the ’65 Team O’Neill Catamaran rounded the corner of Pleasure Point. “All morning we were completely socked in by fog,” Kilpatrick recalls. They’d hoped for sunny, blue-bird conditions, but the O’Neill crew were fired up regardless as they left the Harbor. Then, Kilpatrick felt a mystical
presence as they neared circle of surfers. “Right when we reached the Point, the fog, which seemed impenetrable, began to burn off instantly,” he recalls. “It truly felt like a sign of his spirit moving on.” Waldemar had a similar experience at his uncle’s memorial. “When we showed up, it was flat,” he says, “but after 30 minutes, waves started coming in and everyone got to surf together in my uncle’s honor. It was crazy.” Connecting a fallen wave wrangler with their tribe doesn’t need an organized ritual such as a paddle-out to be powerful. In some cases, there are other meaningful, appropriate, and personal ways to go about it. Take Adam Replogle’s ongoing commemoration of his longtime friend, the visionary artist and pro surfer Shawn “Barney” Barron, who died from
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heart complications on May 5, 2015. A spirited paddle-out took place in Barron’s honor on May 23 at Mitchell’s Cove. But before that, Replogle found a way to carry Barron with him wherever he goes—literally. Soon after his passing, Replogle bumped into Barron’s best friend, Darryl Virostko, at Stockton Avenue. Virostko had just come from picking up Barron’s ashes, and asked Replogle if he wanted to take some of their late friend’s remains. Replogle said yes, found a small container, and drove away with a bit of Barron in his pocket. To this day, Replogle tries to carry them around wherever he goes so he can offer some to Barron’s many friends around the world. “They’ve gone to Spain, France, and Portugal, where Nat Young and I planted some into the soil with some
“I PUT SOME OF HIS ASHES IN THE POCKET OF MY BILLABONG BOARDSHORTS, AND DURING A RIDE [I] SPREAD SOME OF THEM OUT WHILE I SURFED.” —ADAM REPLOGLE
succulents,” Replogle says. “Gifted some to [Australian surfer/artist] Ozzie Wright. He was going to mix the ashes with some paint and do some art with them. I like to spread his ashes everywhere, really.” Barron didn’t get a chance to surf Kelly Slater’s machine-powered wave pool—an experience Replogle knew his compadre would have loved. So when Replogle was invited to Slater’s Surf Ranch in Leemore, Calif., he knew exactly what to do.
“Before my surf I put some of his ashes in the pocket of my Billabong boardshorts, and during a ride [I] spread some of them out while I surfed,” he shares. “Now he’s out there every day.” Whether it’s in the salty sea or recycled pond water, offering the remains of their friends to their chosen element during a memorial paddleout persists as one of the world’s most touching farewells.
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DANE LEWIS’ PHOTOGRAPHY IS A STUDY IN EXTREMES By J.D. RAMEY
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f Dane Lewis’ photography were a human being, that person would surely be bipolar. For all its focus on the beauty that gives the Santa Cruz landscape its richness—the moon, sunsets, ocean waves, animals and plant life—it is also prone to sharp mood swings, abruptly shifting its focus to the ugliness of human waste and carelessness. However, even when Lewis turns his lens toward those less pleasant images, he has a positive aim in mind. In summer 2018, he launched a project called 100 Pieces for Earth, in which he picks up trash every day and chronicles the process in pictures. The end goal is to rid Santa Cruz of more than 36,000 pieces of trash with a combined weight of 2.5 tons. Lewis, who cites the natural beauty of Santa Cruz as his main motivation to become a photographer, grew up in Gilroy, Calif. before studying business administration with an emphasis on management at Chico State University. After an unsatisfying go at the nine-to-five life in the Bay Area, he surrendered to the lure of Santa Cruz's shores, becoming a local resident in 2018. Santa Cruz Waves recently picked Lewis’ brain about his photography and the work he’s doing to clean up the city, as well as the shark-deterrent wetsuit he’s helping create.
Walton Lighthouse: “Black Point has some pretty epic surf and, on certain days, the waves are vibrant green.”
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BEHIND THE LENS What first drew you to photography? I’ve wanted to get into photography since I was a teenager, but I had a small addiction to cars, so I spent a lot of money on them [rather than buying photography gear]. When we moved to Santa Cruz, I saw the prettiest sunset I’ve ever seen in my life, and I was like, “I don’t have anything to capture this. You know what? I can’t be in another beautiful place and not be able to photograph [it]. This can’t happen anymore.” It finally pushed me to get the camera. You’re working with some students in the engineering department at Chico State to create a wetsuit that uses electrical pulses to deter sharks. What can you tell me about that? It’s basically for anybody that has an underlying fear of sharks or maybe has had a past experience with a shark. But all in all, sharks are one of my favorite species. They have a horrible reputation, especially when they bite somebody. My theory is that if I can protect people from sharks, then in the end, it’ll protect sharks from people, because we’re actually more destructive than they are. What was the motivation for your 100 Pieces for Earth project? I [originally] wanted to get a camera to take pictures of landscapes and whatever else, but 100 Pieces for Earth also pushed me to get a camera, because I wanted it to be very documented, and I wanted the pictures to be professional.
“THERE WERE OTHER TIMES WHEN I WENT TO THE BEACH AND THERE WERE JUST PILES OF TRASH.”
The man behind the lens: Dane Lewis is a man on a mission.
Beach trash: The trash Lewis collected in just 30 or so minutes near Castle Beach.
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Statue: “The only way I could combine this statue with Steamer Lane was by climbing 20 feet up a tree. The reward was definitely worth the risk.”
Bubbles: “Santa Cruz does so much
for the community. I stumbled upon a bubble party and this boy having the time of his life.”
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uge wave: ““A heavy surf forecast H persuaded me to head out to Steamers. I jumped the fence to experience the wrath of the ocean and its power was incredible.” 6 2 | SANTA CRUZ WAVES
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I live close to Seabright, so I went there one day, and I sat in a pile of trash that was buried in the sand. It was potato salad or something. I got it all over my hand. I continued to see people leave trash throughout the day as they left. There were other times when I went to the beach and there were just piles of trash. It really made me want to do something, instead of just watch it collect and vanish into the ocean. I really want to get children involved, because when they pick up their trash, it makes them realize that it’s more important to throw your trash out than you think. It’s hard to think that there are people out there who think good things, but they just don’t act on them. I was picking up trash by the freeway on Buena Vista, and one of the things I picked up had a lizard inside of it. It scared the s*** out of me! [Laughs] It’s really sad to see that animals are having to live in our trash. That’s just on land, but when it rains, all that rain pushes everything in the gutter. The whole point of 100 Pieces for Earth was to bring awareness [to the fact] that there’s a huge trash problem, and it’s not only on the beach; it’s within the community of Santa Cruz, and other communities as well. The world is turning into a huge trash can! I plan on hosting monthly events. The goal is to get at least 30 people involved. If I can get 30 people, then that’s 3,000 pieces, and that’s pretty much the amount that I would do by myself. Then I want to start reaching out to a couple of professors at the university and try to get some presentations going to spread awareness [among] the students that are coming here: “This is a great place. We’re glad you’re here. Try to keep it the way you [found] it.”
“THIS IS A GREAT PLACE. WE’RE GLAD YOU’RE HERE. TRY TO KEEP IT THE WAY YOU [FOUND] IT.” Sea lions: “I took my gear
out in my inflatable kayak and found this young juvenile checking me out.”
Trestle: “The trestle is an iconic spot for Santa Cruz, but people dismiss the trash that lies beneath it.”
FIND HIM ON INSTAGRAM @danelewisphotography and @100piecesforearth.
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Jackson Taylor spreads his wings and lets it fly. PHOTO: BRYAN GARRISON @WETFEETPHOTO
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By TYLER FOX
hile mindlessly scrolling through the vast sea of social media—where vanity runs rampant and pucker-lipped models holding pampered Pomeranians reign supreme—I stumbled upon an Instagram account, @smiley_art_work, that stands out from the rest. It hasn’t garnered millions of followers and boasts no goldplated Bugatti, yet there is something unique about it, something mesmerizing: The images are of beautifully welded steel lizards, jungle tree houses, and threewheeled desert boats that look like they belong in a Mad Max movie. The art and treehouses are neat, however it was the futuristic land boats that really sparked my intrigue. I had to learn more. I reached out to my pal and eternal grommet Hal Turner, who is a mutual friend with the account’s owner. I soon learned it was a man named Kurt “the Wrecking Ball” Smiley, who grew up surfing and sailing around Santa Cruz and is now living the dream down in Costa Rica. It didn’t take long until I was on the phone with Smiley chatting about his life and passions and why the unorthodox sport of land sailing keeps him coming back year after. PHOTOS COURTESY OF DENNIS BASSANO SANTA CRUZ WAVES | 6 9
When it comes to sailing, why leave our beautiful Monterey Bay waters for a dusty, dry desert? For the same reason sailors have been crossing oceans for hundreds of years: Adventure, discovery, challenge and to go as fast as you can under sail. Like the ocean, it can be brutally harsh but the thrills of pioneering something
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new—which few had ever seen or dreamt of—sparked our passion for “dirt boating,” or more properly “land sailing.” How did you get into it? My dad took my brother and me on a dirt boat trip when we were young. ... It only took one ride to know I was
hooked. The feeling of holding all that power and the exhilaration of being propelled like a slingshot across the open desert planes was something I’ll never forget. There was so much to learn with the invisible winds and the deserts secrets; the vastness and freedom. My dad and his friends were having so much fun, how could
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“IN THE EARLY '70s, A GROUP OF SAILING BUDDIES FROM SANTA CRUZ AND SOUTHERN CALIFORNIA ... CHOSE A TIME AND PLACE AND MADE THE LONG DRIVE, NOT KNOWING WHAT THEY WERE GOING TO FIND.” us kids complain? My brother and I learned fast, and at a young age I had the confidence to push my dirt boat into 100-foot power slides at 50 miles an hour, lifting tires and doing controlled 360s, all to come home and go to school and not tell anyone what I did for Thanksgiving or Easter break because no one would comprehend or believe you. I’m so thankful my father introduced us to not only the sport but also experiences and places it’s taken us along the way. You mentioned you think its popularity is declining. Why do you think that is? That is a long discussion but I think it's in the new generation of “look at me, look at me,” [with] Facebook and all the [digital] media. We aren't out there doing selfies and such. … It’s in our blood and, like sailboat racing, it can be boring to watch if you don't love it. It also takes some serious commitment: Eight hours of driving with trailers and packed
campers ready for any of the harsh environments you may encounter. … Then it’s just a waiting game for the right winds. How fast can these dirt boats go? Well, a couple guys with no sailing experience built the Iron Duck in the late 1990s, which weighed about 2,000 pounds and [was] far from pretty. Bob and Bob were their names and they took a pretty good crash, which forced them to change the design of the boat. But, as fate would have it, they broke the speed record in November of 2000 going 110 mph. It was impressive! With all the advances in GPS and hand-held gadgets and advanced speedometers today, it's easy to see your speed and I believe the speed record now is 125 mph. When it comes to racing, the boats are set up in classes according to sail area or one specific design, with the big boats averaging around 60 to 75 mph in 15 to 20 knots of wind. Twenty knots and above can be scary so this
will separate the pack. Like dad would always say on the starting line, “Go fast, take chances.” Tell us about SASSASS and the culture within land sailing. SASSASS stands for Sunny Acres Sailing Sipping And Soaring Society. Try to imagine this image: In the early '70s, a group of sailing buddies from Santa Cruz and Southern California looking at maps of the deserts in California and Nevada. They chose a time and place and made the long drive, not knowing what they were going to find but this was the spirit of adventure. They came across the dried lake Ivanpah, which sits at the state line of Nevada and California. This lake was perfect in many ways: Access, civilization nearby, and unmolested by motorcycles and off-road vehicles. So this group of beer drinkin’ sailors had found their spot and set up camp and began to assemble their crafts. If there is no wind, you’d seek shade, pull out the rum and beer. Games are
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“THE EXHILARATION OF BEING PROPELLED LIKE A SLINGSHOT ACROSS THE OPEN DESERT PLANES WAS SOMETHING I’LL NEVER FORGET."
set up—bocce ball, croquet (sometimes with cars), bicycle golf (a strange form of polo on bikes), and remote-control gliders. We’d joke and come up with names for our boats and new terms only found in land sailing. “Boingosity,” [or] how much flex is in the axel
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or hull, is just one example. We also have a perpetual trophy called “The Wrecking Ball” for someone always breaking things and/or crashing. I’m on it so many times it's kinda been my nickname for years depending on who you ask.
And were there competitions? Yes, some serious, some not so serious. My best year was in 1998 in France and Belgium, when I finished second in my class. There was no money or sponsors in the States, but [there were] in Europe and other
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countries. FISLY—[I’m] not sure what that stands for—invited the top five sailors in the states and let us use their boats and put us up in a hotel on the beach overlooking the race course. We were used to dry dirt lake beds, not the narrow beaches they were accustomed to. The format, the beach, the tides and conditions were all new to us. There were over 60 boats on the starting line and it was nuts. It was a great experience but it was a bit much for all us SASSASS fun hogs.
What have you been up to recently, and what’s next for Kurt “the Wrecking Ball” Smiley? At this time in my life I’m trying to make a change. I miss my daughter Leah and now that she has a little girl, Coral, I feel my heart being pulled back to California to be closer to family and old friends. Both my kids have always encouraged me to do more art, so I’m thinking of pursuing it more seriously. I have always loved sculptures and working with steel: Welding, torching, plasma cutting,
hammering, grinding … transforming these raw materials into something that evokes emotions within the viewers really gives me enjoyment. I’m putting together some of my art work and a portfolio for Open Studios in Santa Cruz and [am] looking forward to trying to make a fun living through my art and some custom stuff on the side as well. I’m not super active on there, but feel free to follow my Instagram at @smiley_art_work to check my work and stay up-to-date with some of my projects.
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ETHAN ESTESS SPREADS ENVIRONMENTAL AWARENESS By ARIC SLEEPER
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swell of ocean garbage—fish nets, plastic detritus, rope, an old buoy—twists upward, frozen in time. This ominous wave of trash is the latest effort by Ethan Estess, a young artist and marine researcher with a skill for crafting striking sculptures out of marine pollution. Standing at more than 8 feet tall and 26 feet wide, the wave— titled Plastic Free Pipeline—hits its beholders with a daunting truth. “Hopefully engaging with the ocean debris in this way will connect people to the scale of the problem, and makes them realize just how much of this stuff is out there,” says Estess, who, as of this writing, was busy putting the finishing touches on the piece at Jack Johnson’s recording studio on Oahu. The completed sculpture would go on to make a statement at the Pipe
Masters, then to be installed on the grounds of Turtle Bay Resort. Born and raised in Santa Cruz, Estess found both a love for the ocean and his first artistic outlet through surfing. In his teen years, he became obsessed with marine biology, as well as designing and shaping his own boards. But he ran into a creative block as a freshman at Stanford studying environmental science. The university didn’t have any spaces for him to shape boards. “They weren’t having it,” says Estess. “And then someone suggested I take art classes.” One of his art instructors, Terry Berlier, saw his potential and helped him become the student artist in residence at the San Francisco landfill. It was there, rummaging through and creating art from the garbage of San Francisco residents, that he found his true calling.
This trash wave, which is now on display on the North Shore of Oahu, Hawaii, is made from a variety of ocean trash including industrial fishing line, buoys and foam fragments. PHOTOS COURTESY OF ETHAN ESTESS SANTA CRUZ WAVES | 79
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Collecting material off a rugged volcanic coastline in the Canary Islands.
Estess takes a break from the tedious task of de-tangling fishing line to enjoy an evening surf somewhere in Morocco.Â
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“Being exposed to the amount of waste that our society generates on a daily basis was simultaneously depressing and motivating,” he says. “I saw that I had a role to play as an artist in highlighting this part of our society.” Estess shaped one of his most popular pieces, called the Last Dive at the Farallones, during his residence at the landfill. The piece, made from reclaimed fishing rope, portrays a life-sized whale tail rising from the sea. It was featured at the San Francisco airport for more than a year before appearing in other venues like the Save the Waves Festival and the 2018 Surf Ranch Pro. After he left the landfill, Estess began combing local beaches for fishnets and plastic debris, and connected with Santa Cruz fisherman to utilize old rope before it goes to the landfill. But the sculptor spends only part of the year foraging for materials and making art in Santa Cruz. The rest he spends across the Pacific, researching bluefin tuna in tiny
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Japanese fishing villages. With his colleagues from the conservation science team at the Monterey Bay Aquarium, Estess studies the bluefin’s migratory and spawning habits to help the population recover from overfishing. “For the last three years I’ve been working on a collaborative project with the Japanese government and commercial fisherman,” says Estess. “One of the biggest problems for Bluefin tuna is that there’s not very good management, so our goal is to create scientific exchange and understand the basic biology of these animals to manage them more effectively.” The success of Estess’ art lies in his ability to balance art and science. His work as a marine researcher gives him firsthand experience with the ocean, and provides context for the environmental issues he highlights with his sculptures. His time researching in Japan has also exposed him to new art forms. One of his latest obsessions is the art of gyotaku, or fish printing.
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Last Dive at the Farallones at San Francisco International Airport in 2013.
“I took it and ran with it in my own conceptual direction, printing on plastic marine debris that won’t degrade, in addition to seaweed and plant life that naturally biodegrade,” says Estess. “The aesthetic still references Japanese iconography, but I made the story more about the current issues facing the ocean.” When he’s not traveling, Estess can be found reimagining refuse or shaping surfboards in his studio headquarters on the Westside of Santa Cruz. Here he continues to find support and inspiration from the more informed local populace. But he knows that that level of environmental awareness is unique to this area. He wants to take the ocean’s message around the world. “We kind of take it for granted that we have such a high level of environmental literacy locally,” says Estess. “The way I see it, I’m trying to export that model of environmental education elsewhere.” Estess collects old fishing rope from a trash pile in Nova Scotia. SANTA CRUZ WAVES | 8 3
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Whenever Nat Young shows up, you best be ready to pull out the notebook. Here's our hometown hero putting on a "cave dwelling" clinic. PHOTO: DAVE "NELLY" NELSON
SANTA CRUZ WAVES | 8 5
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Ready tO Eat
There is good news for hungry, health-conscious locals: Whether you are looking to kickstart better eating habits, lack skills around the kitchen, or are simply too busy to cook, these three organic meal-delivery services are here to help. / By TARA WALKER
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ry this service if you: Are looking for an all-vegan, gluten-free menu geared toward a “heart-healthy, anti-inflammatory, and alkalizing diet.” What you'll eat: One week you might get a Tempeh Reuben Entree salad with baked tamari-marinated tempeh strips, homemade living Red Cabbage 'n' Carrot Caraway Kraut, and garlicky croutons. The next, you could feast on fragrant Channa Masala with Ginger Cardamom Brown Rice Pilaf and Raisin Chutney. “Spices are sauteed in coconut oil in order to have their flavors bloom,” says founder/chef Beth Freewomon.
The Open Hearth What makes this service stand out: Freewomon utilizes only unrefined organic oils, uses filtered water for everything (including washing produce), and cooks only in glass, stainless steel, and cast iron. How it works: You can order a la carte or buy a discount meal package. There are several delivery options for a fee. Some pick-up options in Santa Cruz County and Watsonville are free, while others require a nominal fee. Items are packaged in compostable containers or in reusable jars.
Who's behind it: Freewomon’s parents, Budd and Silver Friedman, founded the New York City comedy club The Improv in 1963. “My mom sang on Broadway … I inherited her ‘pipes’ and am a passionate musical minister,” says Freewomon. She sings two Sundays every month at Soquel’s Inner Light Ministries, where she’s also a Practitioner of Higher Consciousness. She’s been cooking via The Open Hearth since 2006, serving between 40 and 60 customers a week. Learn more: iamtheopenhearth.com and @theopenhearth on Instagram.
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FOOD&DRINK PHOTOS: MADIA JAMGOCHIAN RECIPE/ MAGALI BRECKE, KITCHEN WITCH BONE BROTH (LEFT); @SIMPLY_SARE (TOP RIGHT); @NOURISHWITHJESS (BOTTOM RIGHT)
LOCAL EATS
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ry this service if you: Want to lose weight (calories are given for every item) while eating fresh, satisfying food. What you'll eat: Breakfast might be grain-free broccoli bacon “muffins”— made with squash, tomatoes, kale pesto, and a blend of eggs and egg whites— served with spinach and roasted yams, while lunch could look like a Roman-style Caesar salad with spice-roasted chicken, romaine, kale, garbanzos, caramelized onions, pepperoncini, Spanish olives, heirloom tomatoes, a hard-boiled egg, and yam “croutons.” For the Caesar dressing, founder/chef Jamie Smith uses pureed
Foodsmith apples and his special “cauli-cream,” which is slow-cooked cauliflower reduced to a cream-like consistency. What makes this service stand out: Foodsmith sauces and salad dressings are all made of vegetables and fruits, “not oils and fillers like store-bought dressings,” says Smith. Also, the company donates about $3,000 worth of meals each week to people in need. How it works: Order between two and 18 paleo or vegan meals, and choose between free pick-up or delivery for a fee. You can have a standing subscription or order week to week. The compostable,
biodegradable food containers are delivered in reusable cooler bags. Who's behind it: Smith’s experiences include seeing the Grateful Dead more than 250 times, catching “the best wave of his life” in the 1980s while surfing in Costa Rica, attending New York’s French Culinary Institute, and serving as Food Service Director of Santa Cruz City Schools. He started Foodsmith in 2013, and now serves 2,500 weekly customers, including about 500 weekly subscribers. Learn more: myfoodsmith.com and @myfoodsmith on Instagram.
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S pec i a ls Monday: Burger & BreW12.95 Wednesday:
Thursday:
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Stick to your Ribs$11.95
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Prime Rib16oz10oz- 19.95 - $14.95
FOOD&DRINK PHOTOS: MADIA JAMGOCHIAN RECIPE/ MAGALI BRECKE, KITCHEN WITCH BONE BROTH (LEFT); @SIMPLY_SARE (TOP RIGHT); @NOURISHWITHJESS (BOTTOM RIGHT)
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Golden Roots kitchen
ry this service if you: Want to create your own gluten-free menu each week from mostly plant-based dishes plus sprouted breads, grain-free treats, and some pasture-raised animal proteins or wild fish. What you'll eat: Offerings like Cashew Corn Chowder with cilantro-jalapeñocashew cream (includes activated cashews, turmeric and cumin), flourless black bean brownies, and slow-braised lamb stew with tart apricots. What makes this service stand out: Founder/chef Melanie Geist uses methods like soaking and sprouting to make the
plant-based food more digestible. Also, every week GRK offers dips and spreads so that “clients can have a nutrient- and flavor-boosting tool on hand for quick meals throughout the week,” says Geist. How it works: GRK is a weekly mealsubscription service. Customers pick which dishes they want and have the option to skip any week or pause service. There is free pick-up at GRK’s Scotts Valley kitchen or delivery in the Santa Cruz area for an extra fee. Items are packaged in reusable glass jars or compostable plant-based plastics.
gluten-free and "healthier" baked goods, Geist began experimenting in her own kitchen. “You can create moist, delicious textures using an array of nutrient-dense nuts, grains and sweeteners,” she says. “It's a really fun opportunity to break all the rules and get creative.” After graduating from Bauman College’s Natural Chef program, she started GRK in 2016, and now serves around 140 subscribers every week. Learn more: goldenrootskitchen.com and @goldenrootskitchen on Instagram.
Who's behind it: Unsatisfied with the flavors and textures of store-bought
SANTA CRUZ WAVES | 9 1
SHI
U FAVORITE S
Y DAY
pm EVER
11am - 11 MIDTOWN Ave. 831-600-7093 uel
1222 Soq
Y EVERY DA - 9:30pm ys 0 a :3 d 4 s , e u 2:30pm OSED T L C m 4 a 5 1 1 1 APTOS ffice Dr. 831-708-2 O 105 Post
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FOOD&DRINK
LOCAL DRINKS
By ELIZABETH LIMBACH
PHOTO: TYLER FOX
Craving spectacular new f lavors to perk up your tired taste buds? These three rich and comforting winter dishes will do the trick.
Slow to Start ELEVENTH HOUR COFFEE FEELS RIGHT AT HOME IN THE FOOD LOUNGE By ARIC SLEEPER
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ike the late-breaking fog of a Santa Cruz morning, Brayden Estby, co-owner of 11th Hour Coffee, takes his time in the early hours of the day. And it was with the value of a slow start in mind that he designed 11th Hour’s café, located within the Food Lounge in Downtown Santa Cruz, as a place to relax and connect with others before the afternoon rush sweeps the day away.
“A coffee shop should be a place where people come and congregate,” says Estby. “At a lot of corporate shops, you just get your drink and go, but I really enjoy a sense of community, so we created a more inviting space.” Raised in Aptos, Estby, 23, grew the company from the seed of an idea he had as a teen. He began by roasting coffee beans at home, and soon teamed up with his brother, Joel Estby, who took the reins of the 11th Hour’s
business side. Together, they cut their teeth selling coffee at local farmers markets and delivering it to people’s doors. With the help of crowdfunding and community support, they opened their café in April 2018. “We’ve had slow growth, but the community has really come out for us,” says Estby. “Our grand opening was like a big Santa Cruz house party.” Estby sees the café as not just a hub for intentionally enjoying
SANTA CRUZ WAVES | 9 3
FAVORITE LATE NIGHT PLACE TO EAT
•AN AMERICAN RESTAURANT & ALEHOUSE•
March 5th thru April 27th
Tuesday Nights FAVORITE MOLE
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Wednesday Nights FONDUE NIGHT $15.00 Pretzel Bites and Fresh Local Organic Produce Thoughtfully prepared meals with organic ingredients 21 rotatating beer taps •10 wine taps Share your pics: #thecremerhouse 831-335-3976 9 4 | SANTA CRUZ WAVES
FOOD&DRINK
PHOTOS: TYLER FOX
LOCAL DRINKS
the present, but also as a place to find inspiration. Although the common interpretation of the phrase the “11th hour” is as the last moment to do something, Estby views it as a moment of clarity, when someone decides to take control of their reality. And moments of clarity come more easily when the coffee is strategically sourced and roasted just right. “Every bean that we get has tons of hard work and care put into it,” says Estby. “We respect the amount of human energy and time that went into each bean and we roast them to bring out the
best of their potential—which is usually a medium roast.” Although the café has been open for less than a year, it’s caused the young Estby to mature beyond many of his 23-year-old peers. There have been many overwhelming moments where he felt like giving up, yet Estby has persevered. And now that he gets to see patrons enjoying the result of his hard work, he looks forward to growing 11th Hour Coffee even more—but not too fast.
“Our grand opening was like a big Santa Cruz house party.” —BRAYDEN ESTBY, CO-OWNER OF 11TH HOUR COFFEE
Learn more at eleventhhourcoffee.com.
SANTA CRUZ WAVES | 9 5
CAFE CRUZ
DINING GUIDE Downtown 515 KITCHEN & COCKTAILS With a focus on inventive small plates and cocktails, 515 Kitchen & Cocktails has been offering a nuanced take on internationally influenced California cuisine in downtown Santa Cruz since 2006. 515 Cedar St., (831) 425-5051, www.515santacruz.com
ALDERWOOD Alderwood Santa Cruz is a seasonally driven restaurant by chef Jeffrey Wall serving coastal, wood-fired cuisine with French undertones. Blending sophistication and comfort with an unyielding passion for graceful hospitality, the menu reflects California’s abundant produce and the best regional purveyors. Inspired by the Central Coast region and its world-class growers and
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producers, Alderwood takes pride in featuring oysters, cocktails, wines, and aged beef in equal measure. 155 Walnut Ave., Santa Cruz, www. alderwoodsantacruz.com
AQUARIUS DREAM INN Spectacular oceanfront dining just off the beach in Santa Cruz. One of Santa Cruz's top dining destinations, Aquarius offers seafood and organic Californian cuisine. Open every day for breakfast, lunch and dinner, as well as brunch on Sundays. 175 W. Cliff Drive, Santa Cruz, www.dreaminnsantacruz.com
BETTY'S EAT INN Locally owned burger joint with a fun vibe. Features award-winning burgers, fries, salads, beer, wine and shakes. Soak up the sun on the outdoor patios at all three locations. Expanded menu and full bar at this
location only. 1222 Pacific Ave, Santa Cruz, (831) 600-7056, www. bettyburgers.com. Other locations: Midtown (505 Seabright Ave.) and Capitola (1000 41st Ave.).
EL PALOMAR Unique and fresh Mexican cuisine, family recipes. 1336 Pacific Ave., Santa Cruz, (831) 425-7575, www.elpalomarsantacruz.com
HULA'S ISLAND GRILL California twist on Hawaiian island grill and tiki bar. 221 Cathcart St., Santa Cruz, (831) 426-4852, www.hulastiki.com
IDEAL BAR & GRILL A Santa Cruz institution with amazing beach, boardwalk and wharf views. Open every day, featuring nightly specials and a full bar. 106 Beach St., Santa Cruz, (831) 4233827, www.idealbarandgrill.com
KIANTI’S PIZZA & PASTA BAR Located in the heart of Downtown, stands boldly amongst fellow businesses with it’s vibrant colors and welcoming atmosphere. The indoor lively and update vibe is a crowd pleaser, with weekend performance. For those preferring a more relaxed experience, dine within the heated patio and cozy up to the fireplace. Kianti’s is as kid friendly as as they come. 1100 Pacific Ave. Santa Cruz (831)469-4400 www.kiantis.com
LAILI Santa Cruz's answer to high-quality Mediterranean / Indian / Pakistani / Afghan food. 101 Cooper St., Santa Cruz, (831) 423-4545, www. lailirestaurant.com
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FOOD&DRINK DINING GUIDE MOZAIC A Mediteranean and Middle Eastern fusion menu, filled with vibrant dishes from arugula pesto pasta to Greek moussaka. Enjoy a belly dancer on Friday nights and daily happy hour specials. Open daily from 11:30 a.m. to 9 p.m. 110 Church St., Santa Cruz, (831) 454-8663, mozaicsantacruz.com
PACIFIC THAI Authentic Thai cuisine and boba teas in a modern and casual dining atmosphere. 1319 Pacific Ave., Santa Cruz, (831) 420-1700, www.pacificthaisantacruz.com
PONO HAWAIIAN GRILL AND THE REEF
Harbor THE CROW’S NEST Iconic restaurant and bar located at the harbor. 2218 E. Cliff Drive, Santa Cruz, (831) 476-4560, www.crowsnest-santacruz.com
Midtown AKIRA Sushi made with fresh-caught seafood and locally grown produce. 1222 Soquel Ave., Santa Cruz, (831) 600-7093, www.akirasantacruz.com
CHARLIE HONG KONG
Traditional Hawaiian grill, poke bar, fresh ingredients, full bar. 120 Union St., Santa Cruz, (831) 426-7666, www.ponohawaiiangrill.com
Vegan-oriented menu. Southeast Asian fusion, organic noodle and rice bowls. Chicken, beef, pork and salmon offered. Family and dog friendly. 1141 Soquel Ave., Santa Cruz, (831) 426-5664, www.charliehongkong.com
POUR TAPROOM
EL JARDÍN RESTAURANT
Gastropub fare with vegan and gluten-free options. Sixty beers and eight wines on tap. 110 Cooper St., Ste. 100B, Santa Cruz, (831) 535-7007, pourtaproom.com/santa-cruz.
ROSIE MCCANN'S IRISH PUB & RESTAURANT
Delicious and authentic Mexican cuisine featuring locally grown, fresh ingredients. 655 Capitola Road, Santa Cruz, (831) 4779384, www.eljardinrestaurant.net
LA POSTA RESTAURANT
Serving fresh, seasonal food, such as salads, grass-fed burgers, and sustainable fish dishes, with 29 beers on draft. 1220 Pacific Ave., Santa Cruz, (831) 426-9930, www.rosiemccanns.com
With inventive Italian dishes crafted from local and seasonal ingredients, La Posta is a neighborhood restaurant that brings the soul of Italian cuisine into the heart of Seabright. Open Tuesday through Sunday from 5 p.m. 538 Seabright Ave., Santa Cruz, (831) 457-2782, lapostarestaurant.com.
SOIF RESTAURANT & WINE BAR
SEABRIGHT BREWERY
A comfortable place to drink great wine, eat food that is as good as the wine, and then—if the wine is to your liking—buy some and take it home. The restaurant is open Monday through Thursday from 5 to 9 p.m., and until 10 p.m. Friday and Saturday. 105 Walnut Ave., Santa Cruz, (831) 423-2020, www.soifwine.com
Rotating beer selection, with dog-friendly outdoor patio. 519 Seabright Ave., Santa Cruz, (831) 426-2739, www.seabrightbrewery.com
Westside/Scotts Valley BURGER.
STAGNARO BROS. SEAFOOD INC. Seaside eatery turning out fresh seafood staples on the Santa Cruz Wharf with views of the Pacific. 59 Municipal Wharf, Santa Cruz, (831) 423-2180
ZOCCOLI’S Iconic delicatessen, sandwiches, salads, sides. 1534 Pacific Ave., Santa Cruz, (831) 423-1711,www.zoccolis.com
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Grass-fed beef, fun atmosphere, and a great beer menu. 1520 Mission St., Santa Cruz, (831) 425-5300, www.burgersantacruz.com
CASCADES BAR & GRILL AT COSTANOA California cuisine, local, organic, and handcrafted ingredients. 2001 Rossi Road at Hwy 1, Pescadero, (650) 879-1100, www.costanoa.com
Great food and entertainment overlooking Capitola Beach The new Sand Bar and Grill in Capitola with amazing views of the sea and sand from our sundeck
BEST Y BLOOYD'S MAR WN! N I TO
GREAT FOOD Breakfast, lunch and food into the evening
LIVE ENTERTAINMENT 5 to 7 nights per week
HAPPY HOUR SPECIALS 3-6pm Monday thru Friday
2 LIVE SURF TVS dedicated to surfing
211 ESPLANADE, CAPITOLA • 831-462-1881
email: thesandbarcapitola@yahoo.com
THE SAND BAR CAPITOLA
SANTA CRUZ WAVES | 9 9
We always have surfing on two new dedicated live surf TVs
FOOD&DRINK DINING GUIDE MISSION ST. BBQ Serving up smoked barbecue, craft beer and live music. 1618 Mission St., Santa Cruz, (831) 458-2222, www.facebook.com/missionstbbq
PARISH PUBLICK HOUSE British-influenced pub food with full bar. 841 Almar Ave., Santa Cruz, (831) 4210507, www.parishpublickhouse.com
Eastside/Capitola AVENUE CAFÉ Serving traditional breakfast and lunch, along with some Mexican favorites. 427 Capitola Ave., Capitola (831) 515-7559, www.avenuecafecapitola.com
CHILL OUT CAFE
Lunch, Dinner, Full Bar M,W,TH,FRI, SAT, SUN 11:30-9:30
Tuesday's Dinner only 5-9:30
Semi private room available for parties up to 24 guests
831-688-5566 9051 SOQUEL DR APTOS
www.thehideoutaptos.com
Breakfast burritos, espresso drinks, beautiful garden. 2860 41st Ave., Santa Cruz, (831) 477-0543, www.chilloutcafesantacruz.com
Offering traditional pizza, as well as new and exciting tastes and textures. 800 41st Ave., Santa Cruz, (831) 431-6058, www.pleasurepizzasc.com
KAITO Quaint atmosphere, specializing in ramen, sushi, Japanese tapas, beer and sake.in the heart of Pleasure Point. 830 41st Ave., Santa Cruz, (831) 464-2586,www.smilekaito.com
MARGARITAVILLE Waterfront restaurant offering a lively setting for casual Californian cuisine and cocktails. 231 Esplanade, Capitola, (831) 476-2263, margaritavillecapitola.com
Fine dining in the Capitola Village. An award-winning beachside restaurant with spectacular ocean views. 215 Esplanade, Capitola, (831) 476-4900, www.paradisebeachgrille.com
THE POINT CHOPHOUSE
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THE SAND BAR Capitola's new hot spot for great food, cocktails, and weekly live music. 211 Esplanade, Capitola. (831) 462-1881
SHADOWBROOK Fine dining with a romantic setting, cable car lift. A Capitola tradition since 1947. 1750 Wharf Road, Capitola, (831) 4751511, www.shadowbrook-capitola.com
SOTOLA California farmstead concept focusing on local farms, ranches and seafood. In convivial quarters with an outdoor patio. 231 Esplanade Ste. 102, Capitola, (831) 854- 2800
ZAMEEN AT THE POINT Fresh, fast and healthy Mediterranean cuisine. Made-to-order wraps, bowls and salads. Open Tuesday through Sunday. 851 41st Ave, Capitola, (831) 713-5520
ZELDA'S ON THE BEACH EAST SIDE EATERY, PLEASURE PIZZA
PARADISE BEACH GRILLE
photo: Santaella Media
(831) 476-2733, www.thepointchophouse.com
A traditional neighborhood steak “chop” house restaurant where generations of local families, friends and visitors to the area meet to celebrate in a casual setting. With good honest food, local draft beer and wine, and premium cocktails, the Point Chophouse offers something for everyone—even the little ones. Dinner and happy hour daily; breakfast and lunch weekends. 3326 Portola Drive, Santa Cruz,
Indoor and outdoor dining with a beachfront deck, where American dishes, including seafood, are served. 203 Esplanade, Capitola, (831) 475-4900, www.zeldasonthebeach.com
Soquel CAFE CRUZ Rosticceria and bar, nice atmosphere, fresh and local. 2621 41st Ave., Soquel, (831) 476-3801, www.cafecruz.com
THE JERK HOUSE Traditional and fusion Jamaican cuisine made with fresh, organic and locally sourced ingredients. Mellow vibe and outdoor patio. 2525 Soquel Drive, Santa Cruz, (831) 3167575,www.jerkhousesantacruz.com
SURF CITY SANDWICH Fast-casual dining with craft sandwiches, gourmet soups, salads, and a microtaproom. 4101 Soquel Drive, Soquel, (831) 346-6952, www.surfcitysandwich.com
TORTILLA FLATS For more than 25 years, their Mexican food has blended the fieriness of Mexico with the sophistication of French sauces, and the earthiness of the Yucatan and complexity of Santa Fe with all the freshness and lightness that Californians expect. 4616 Soquel Drive, Soquel, (831) 476-1754, tortillaflatsdining.com
FOOD&DRINK
DINING GUIDE
Aptos/Watsonville AKIRA Now in Aptos, sushi made with freshcaught seafood and locally grown produce. 105 Post Office Drive, Ste. D, Aptos, (831) 708-2154, akirasantacruz.com
hour with a handcrafted cocktail. The heated outdoor patio welcomes good dogowners and their furry friends. 787 Rio Del Mar Blvd., Aptos, (831) 6629799, www.bittersweetbistro.com
BURGER. Grass-fed beef, fun atmosphere, great beer menu. 7941 Soquel Drive, Aptos, (831) 662-2811, www.burgeraptos.com
APTOS ST. BBQ Santa Cruz County's best smoked barbecue, craft brews and live blues every night. 8059 Aptos St., Aptos, (831) 662-1721, www.aptosstbbq.com
CAFE BITTERSWEET Breakfast and lunch served Tuesday through Sunday. Outdoor dog-friendly patio. 787 Rio Del Mar Blvd., Aptos, 831662-9799, www.bittersweetbistro.com
BITTERSWEET BISTRO With its vast menu options from burgers to filet mignon, locally sourced produce, fresh fish and amazing desserts, the varied ambiance is perfect for an intimate dinner or casual gathering with family and friends. Enjoy a local beer on tap in the lounge while watching one of your favorite sports. Relax during happy
CAFE RIO Enjoy ocean-front dining with breathtaking views. 131 Esplanade, Aptos, (831) 688-8917, www.caferioaptos.com
ingredients, high-quality meat and seafood. 1934 Main St., Watsonville, (831) 761-2161, www.elpalomarcilantros.com
tequila selection. Happy Hour, and dinner specials. 21 Seascape Blvd., Aptos, (831) 662-9000,www. palapasrestaurant.com
FLATS BISTRO Coffee, pastries and wood-fired pizzas. 113 Esplanade, Rio Del MarBeach, Aptos, (831) 661-5763, www.flatsbistro.com
THE HIDEOUT Fill your plate with good grub, pour a good drink, enjoy attentive and friendly service. 9051 Soquel Drive, Aptos, (831) 688-5566, www.thehideoutaptos.com
MANUEL'S MEXICAN RESTAURANT Traditional, delicious recipes, cooked fresh daily, served with a genuine smile. 261 Center Ave., Aptos, (831) 688-4848, www.manuelsrestaurant.com
CILANTROS
PALAPAS RESTAURANT & CANTINA
Authentic Mexican cuisine with fresh
Coastal Mexican Cuisine. Extensive
PARISH PUBLICK HOUSE Two full bars, rotating taps, delicious pub fare, patio seating and thirstquenching cocktails. 8017 Soquel Drive, (831) 688-4300, theparishpublick.com
SANDERLINGS IN THE SEASCAPE BEACH RESORT Where your dining experience is as spectacular as the view. 1 Seascape Resort Drive, Aptos, (831) 688-7120, www.sanderlingsrestaurant.com
SEVERINO’S BAR & GRILL Award-winning chowders, locally sourced ingredients. 7500 Old Dominion Court, Aptos, (831) 6888987, www.severinosbarandgrill.com
LOCALLY SOURCED NUTRIENT DENSE ORGANIC FOOD On the corner of Mission + Laurel Westside Santa Cruz www.primalsantacruz.com
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Highway 9 BOULDER CREEK
Highway 9 FELTON
•100% Organic Produce •All natural and organic groceries •Great Local wine and beer selection •Made to order sandwiches and Deli •Salad Bar and Soup Bar •Hot Food Bar and Juice Bar (Felton only)
Certified Organic Since 2000
Locally owned since 1991
FOOD&DRINK DINING GUIDE
ZAMEEN MEDITERRANEAN CUISINE
Scotts Valley
Flavorful meals in a casual dining setting. 7528 Soquel Drive, Aptos, (831) 688-4465, www.zameencuisine.com
BRUNO'S BAR & GRILL
Sandwiches, steaks and American fare served in a kid-friendly joint with a country-western theme. 5447 Hwy 9, Felton, (831) 335-2330, www.feltoncowboy.com
Offers American cuisine for lunch and dinner all week long and brunch on the weekend, plus onsite and offsite catering and banquet space for special events. With two bars, it’s the perfect spot whether you are craving burgers, steaks, ribs or salads, or just want to have some fun in Scotts Valley. 230 Mount Hermon Road, Ste. G., (831) 438-2227, www. brunosbarandgrill.com
THE CREMER HOUSE
MALONE'S GRILLE
San Lorenzo Valley COWBOY BAR AND GRILL
The perfect spot to enjoy a cold, handcrafted beer, a glass of local wine, or a homemade soda while trying dishes using local, organic, farm-raised sustainable ingredients, as well as vegetarian items. 6256 Hwy 9, Felton, (831) 335-3976, www.cremerhouse.com
2nd Location
NOW OPEN In Scotts Valley!
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Long-standing eatery and pub offering steak, seafood, burgers, vegetarian options and patio seating. 4402 Scotts Valley Drive, Scotts Valley, (831) 438-2244, www. malonesgrille.com.
COOL OFF
SUSTAINABLE SWAPS
All Wrapped Up BREAKFAST OF CHAMPIONS
In our new Sustainable Swaps series, we’re sharing simple, small steps for creating less waste. This edition, we’re targeting food packaging and one smart way to use less of it: meal prep.
M
eal prep often leads to healthier eating and a happier wallet, but it’s another benefit that makes it a nobrainer in our books. Making meals and snacks ahead of time means buying less food on the go—and throwing away fewer disposable materials as a result. Start by taking stock of your most common packaged food purchases. Pick one meal or snack to begin with and get in the habit of making it at home. If you typically buy a smoothie on the way to work in the morning, for instance, try keeping prepped smoothie ingredients in your fridge for quick morning blending, or opt for something even easier, like
By ELIZABETH LIMBACH
overnight oats, which are refrigerated overnight in Mason jars and easy to grab on the way out the door. If lunch is your trash-making downfall, think about creatively filling a bento box, or layering salad ingredients in a large jar (with wet ingredients like dressing at the bottom), to be dumped into a bowl and mixed on your lunch break. When it comes to meal planning, a little bit of legwork goes a long way. So crank some tunes and spend your Sunday whipping everything up for the week, or set aside a few minutes every night to get your munchies made for the following day. Whatever your meal-plan routine, be sure to store your prepped goodies in reusable vessels.
IS IT LUNCHTIME YET? SANTA CRUZ WAVES | 1 0 3
Saturday, March 23 11:00am – 2:00pm
Civic Auditorium FREE
Let Parks and Recreation help you plan a fantastic summer for the entire family!
Meet Summer Camp & Junior Guard Staff Class Demonstrations Set Up Your Account Raffle Prizes
Bounce Houses Food Trucks Pop Up Park Hands- on Activities
santacruzparksandrec.com
Live Here. Call Me Today For: “Coming Soon” Properties & Off-market Listings.
STEPHANIE
LUTZ 8 31- 3 4 5 - 8 7 5 5
stephanie_lutz_realtor stephanie@serenogroup.com BRE# 02046928
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COOL OFF
SUSTAINABLE SWAPS
GINGER-SPICED GOJI BLISS BALLS Recipe by Michelle Gebbia (@ summit_lady_food_ on Instagram) 1 cup almonds 1 cup cashews 1 1/2 cup goji berries 1 cup shredded coconut 3 Medjool dates 1 tsp ground ginger 1 tsp cinnamon 3 tbsp coconut oil
PHOTO: MICHELLE GEBBIA
Using a food processor, grind the nuts into a meal first, blending in the rest of the ingredients until a dough ball forms. If not sticky enough, add a touch more of coconut oil. Roll into balls and store in the fridge in a jar.
SNACK ATTACK Do you partake in mid-afternoon pickme-ups of sweet treats, energy bars or salty snacks? Of course you do—who doesn’t? Nosh-able sustenance is a great place to start your meal-prep habit.
STEP ONE: Ditch disposable sandwich bags, plastic cling wrap and aluminum foil.
STEP TWO: You’ll need sustainable packaging, like beeswax food wrap, reusable sandwich bags, glass or stainless containers, and Mason jars. STEP THREE: Make a swap! Rather than grabbing individually wrapped protein bars when hunger strikes, have homemade bliss balls or hardboiled
NEED INSPIRATION?
SEARCH #MEALPREP ON INSTAGRAM FOR MORE IDEAS THAN YOU’LL KNOW WHAT TO DO WITH.
eggs on hand for nourishment. Instead of buying packaged munchies, shop the bulk aisle for nuts, oats, dried fruit and seeds, and mix up some irresistible trail mix.
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J COMPANY FEATURE
F RU I T S of the LOOM Socksmith Designs is winning at its mission to keep socks weird By J.D. RAMEY
A
dmit it—you’re unfulfilled. Try as you might to find contentment through accomplishments, love, spirituality or acts of kindness, there’s something missing from your life … and that something is a pair of socks decorated with images of Tapatio Hot Sauce. If this rings true for you, Socksmith Designs has exactly what you need. A hugely successful Santa Cruz institution since the late ’80s, Socksmith makes good on its rallying cry of “No boring socks!” by crafting novelty hosiery decorated with such images as dogs and cats wearing glasses, mermaids, Michelle Obama, Rosie the Riveter, sushi, donkeys, avocado toast, and otters holding hands, the last of which has been Socksmith’s No. 1 seller for years. Company founders Eric and Ellen Gil, who have been inseparable
since meeting in 1980 at a first-run drive-in screening of Caddyshack, moved to Santa Cruz in 1982 (he from San Jose, she from Los Altos). When he tired of commuting over the hill to his job at AT&T, Eric began dreaming up a business that would enable him to work in Santa Cruz. “I had come up with an idea—and I don’t even want to say how, because I don’t know how—but in 1984, I woke up one morning, and I just envisioned a store with nothing but socks in it: a very colorful and patterned store,” he recalls. “I knew it was a good idea, but then I had to convince Ellen that it was a good idea.” A few years later, while detouring into New York City on a visit to Ellen’s home turf in New Jersey, the Gils happened upon a store that sold nothing but socks. On seeing that such a thing did exist, Ellen finally relented. On April Fools’ Day of 1988, the Gils opened a 450-squarefoot store that sold nothing but
socks. To Ellen’s pleasant surprise, the business took off. Eric credits the shop’s success to the Santa Cruzan spirit of openness to fresh, fun, interesting products. “Downtown is a very unique experience for anybody who comes [from] outside Santa Cruz to see it,” he notes. “We know intuitively and through all the years that we’ve lived here that it’s unique in the way that it looks at the world. We would not have made it in the sock business without first opening in Santa Cruz. People got it right away.” “If not Ellen!” Ellen chimes in, laughing. “I didn’t get it right away, ’cause it was just weird! I was a little literal, and [other] people were, too. When they’d walk by our store, they’d say, ‘Oh, my gosh! A sock shop! How long do you think these guys will be in business?’ I would freak out, and I’d go home and tell Eric. He’d say, ‘Great! That’s great!’ because he was so afraid there were
PHOTOS COURTESY OF SOCKSMITH DESIGNS SANTA CRUZ WAVES | 1 07
Santa Cruz inspires. Socks born and thread with love by artists locally, available globally.
socksmith.com
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J COMPANY FEATURE
going to be sock shops everywhere.” “I was 25 years ahead of my time,” Eric interjects. About a year later, after the Gils had opened another sock shop of similar size in Carmel Plaza, the earthquake of 1989 devastated their Santa Cruz store. They spent approximately two-and-a-half years working out of a tent before moving into one of the few spaces available downtown. In 1991, they added shoes to their inventory and became Sockshop & Shoe Company. In the late aughts, Cassandra Aaron, the independent rep for the novelty sock brand Hot Sox, enthusiastically joined the team. In this new phase of the business’ history, Socksmith became exclusively a sock supplier. In the present day, its products can be found in well over 3,000 stores: independent retailers, museums, aquariums, zoos and even in the gift shops at the White House, the Library of Congress and the Smithsonian Institution. Along with Sockshop & Shoe Company on Pacific Avenue and Sockshop Santa Cruz on the wharf, the company has retail outlets on Haight Street in San Francisco and on University Way in Seattle,
Washington. Another Sockshop & Shoe Company will be coming to Aptos Village this spring. While Socksmith’s products are designed in Santa Cruz, their manufacture takes place in South Korea and China. “When we started, we thought ‘made in America’ would be a great thing to do, and we quickly found out that the minimums were astronomical,” Ellen explains. “We didn’t know what was going to work or not, so to have to start with 3,000 pair of each design we had in each color was prohibitive.” By contrast, the company’s South Korean associates agreed to let them start with 600 pair. Making the choice clearer was the overseas accessibility of knitting machines that can produce finer-knit socks with detailed graphic design, as opposed to the machines for crafting outdoor socks that are available in the United States. Eric says Socksmith’s South Korean and Chinese manufacturing facilities all adhere to a higher international standard. “We’re very aware and conscious of the fact that we don’t want our product being made by anybody who shouldn’t be making it due to long hours
or dangerous conditions,” he offers. Last year saw the launch of the Socksmith Cares Initiative, through which the business has donated nearly a million dollars in financial aid and products to victims of the Camp and Woolsey fires and to relief efforts for the hurricanes of 2017. Other beneficiaries have included St. Jude Children’s Hospital, the ALS Association, National Fallen Firefighters Foundation, Project Homeless Connect and Santa Cruz Post Acute. The Gils, whose forthcoming designs include Ella Fitzgerald and Maya Angelou—not to mention a U.S.-made outdoor novelty sock, the specifics of which they’re keeping under wraps for now—have a laid-back attitude when it comes to business. As Eric puts it, “There’s no lives on the line. We just sell socks.” Socksmith Designs: socksmith.com. Sockshop & Shoe Company: 1515 Pacific Ave., Santa Cruz; (831) 429-6101; sockshopandshoeco.com. Sockshop Santa Cruz: 17 Municipal Wharf, Suite E. Santa Cruz; (831) 600-7370; sockshopandshoeco.com.
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The marvel that is Mavericks often creates its own weather, much like big mountains do. In this case, a cascading waterfall adds to the ferocity of this beast. PHOTO: NIKKI BROOKS
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SantaCruzSymphony.org
Visit kindpeoples.com/delivery for full details. Two Locations Open Daily 3600 Soquel Avenue, Santa Cruz 8am – 10pm
140 Dubois St, Suite C, Santa Cruz 10am – 7pm
Valid ID Required | All 21+ Welcome | 18+ Medical
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