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a cooler shade of hot As the first heated studio in Santa Cruz County to offer the most effective practices available including; hot pilates, yoga sculpt, indoor cycle, hot barre, and hot yoga…Hot Elevation Studios subscribes to one mantra: You’re here to accomplish something. We’re here to bring that about.
With this in mind, we’re proud to introduce wäarm: “a cooler shade of hot” — the same amazing classes, instructors, and energy now offered at a lower setting.
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The only difference? You now have a choice just a few degrees apart: our original hot room or wäarm: a cooler shade of hot.
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Osh “Frog” Bartlett is the Middle Peak master: Always on it and always snagging the best waves. Look for Frog and his son Adam on the big screen at The First Annual Santa Cruz Waves Soiree on Jan. 18 at The Santa Cruz Civic Auditorium. PHOTO: ERIK LANDRY
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To this amazing community. Thank you for your loyalty and support. We are grateful. From all of us here at Bay Plumbing Supply and Showroom,
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1502 PACIFIC AVENUE | DOWNTOWN SANTA CRUZ 831.458.9283 | PACWAVE.COM
Team Rider Santiago Hart | Photo Dave Nelson
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SANTA CRUZ WAVES M AG A ZINE
PUBLISHER TYLER FOX
EDITOR ELIZABETH LIMBACH
PHOTO EDITOR ERIK L ANDRY
PHOTOGRAPHY
SCW PHOTOGRAPHERS TYLER FOX ALISON GAMEL BRYAN GARRISON ERIK L ANDRY DAVID LEVY DAVE “NELLY” NELSON BRANT SCHENK JEFF SCHWAB
CONTRIBUTING PHOTOGRAPHERS ABE AL ARCORN ERICA CIRINO TODD FULLER MICHAEL HANSON JEREMIAH KLEIN MARA MIL AM KIYANA MODES NOL AN SULLIVAN PETER THOMSEN
EDITORIAL
WRITERS ERICA CIRINO DAVE DE GIVE ALOE DRISCOLL TYLER FOX JOEL HERSCH NEAL KEARNEY LINDA KOFFMAN
LESLIE MUIRHEAD ARIC SLEEPER KYLE THIERMANN
PROOFREADER JOSIE COWDEN
DESIGN
CREATIVE DIRECTOR JOSH BECKER
DESIGNER JULIE ROVEGNO
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 FOUNDER / CEO TYLER FOX
On the Cover: From Puerto Escondido to pumping Ocean Beach, Austin Smith-Ford can ride the tube with the best of ’em. Photo: Nolan Sullivan
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.
F I N D US O N L I N E
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O’Neill Surf Shop Team Rider: Zealand Hunter | Photo: Nelly
oliday Season
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LETTER FROM THE FOUNDER
Our films span a range of topics from a feel-good surf contest in a lake in the middle of Africa to more serious matters, like what to do with radioactive waste after a nuclear power plant has been decommissioned.
THE SOIREE By TYLER FOX
I
’m not sure when this trend started, but it seems that there is a “day” for almost everything now: National Bagel Day, National Skateboarding Day and, my personal favorite, National Chocolate-Covered Cashews Day. That one is definitely warranted in my book. Similarly, film festivals have run with this trend of specificity, and there is a film festival for almost every location and every topic. I’m not against this. My friends over at Save the Waves put on an awesome surf and environmental film festival every year that I highly recommend. However, when the idea of showcasing our new series of mini-documentary films called “Santa Cruz Waves Stories” came about, I was having a hard time simply adding our name to the long list of
festivals. I wanted to do something a little more unique while still showcasing our films. After much thought and feedback, the decision was to do a blend: A bit of film with some hip-shaking live music. A dash of burlesque, scrumptious food and cocktails and even a “Great Gatsby” theme for the evening, giving us beach bums a rare excuse to dress up. The event will be held from 6-10 p.m. on Saturday, Jan. 18 at the historic Santa Cruz Civic Auditorium. So dust off that suit and pull out the pearls for an evening of glitz and glam, smiles and play. A one-of-a-kind event awaits at “The Soiree!” Purchase tickets at santacruzwaves.com. For information regarding vendor opportunities, email tyler@santacruzwaves.com.
SANTA CRUZ WAVES | 3 1
Happy Holidays from my family to yours!
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INSIDE
INSIDE
Volume 6.4 - DEC 2019/JAN 2020
48
105
70 FIRST LOOK
31 Letter from the Founder 35 Best of the Web 37 Word on the Street 38 Causes: The Downtown Streets Team 44 Remember When: Forecasting 48 Grom Spotlight: Marco Chavez
DROP IN
54 In Depth: The Future of Meat 70 Behind the Lens: Alison Gamel 88 Environment: Stopping Extinctions 94 One Shaper, One Board: Josh Denning
88 FOOD & DRINK
101 Drinks: Fruition Brewing 105 Local Eats: Holiday Meals 110 Dining Guide
COOL OFF
117 Sustainable Swaps 118 Company Feature: F-One Foil 123 Field Notes
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DAILY DEALS LAB TESTED PROFESSIONAL STAFF
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BEST O F THE WEB
BEST of the WEB
I INSTAGRAM
5 VIDEOS
R NEWS
GOLDEN GATE BRIDGE @jschwab_24 ♥ 3,483
AN AMAZING MOMENT in which a shark goes into hypnosis and then rolls on its back. 16,899 views
MORE THAN 2,000 VOLUNTEERS collected more than 6,000 pounds of trash and 1,700 pounds of recycling from 64 beaches. 3,885 views
LUMINOUS DAWN @levymediaworks ♥ 2,301
THE BRILLIANT COLOR CHANGES of a sleeping octopus captured on camera. 12,243 views
GOV. GAVIN NEWSOM signed a bill that banned smoking on all California state beaches and in state parks. Photo: Ray Chavez 3,786 views
AWESOME SUNSET THIS EVENING—A GREAT WAY TO END THE WEEKEND. @brant_schenk ♥ 2,144
MOCEAN. A film by Chris Bryan filled with beautiful waves without surfers riding them. 10,808 views
ON OCT. 13, OPEN STREETS shut down West Cliff Drive from Lighthouse Field to Natural Bridges for pedestrians and cyclists. 3,247 views
ALWAYS FIND TIME TO DO WHAT MAKES YOU HAPPY IN LIFE. @alison_gamel ♥ 1,955
HUMPBACKS off the coast of Pacifica find a giant bait ball. 10,007 views
SANTA CRUZ YOUTH walked out of their classrooms and into the streets for the Global Climate Strike. Photo: Dan Coyro 2,280 views
VISIT US:
santacruzwaves.com/videos @santacruzwaves santacruzwaves.com/local-loop
SANTA CRUZ WAVES | 3 5
You capture special moments. We turn them into cherished gifts. ‘Tis the season to impress your clients! Bay Photo offers a wide selection of products to cover all of your Holiday needs, including Press Printed Cards, Traditional Greetings on Professional Photo Papers, Envelope Imprinting, Ornaments, Wall Art, Books, Albums, and so much more. 25% Off Your First Order | bayphoto.com Photo Credits: Tara Ruby, Danny Dong, Neil Simmons, Nicole Sepulveda, Jessica Boland, The Boudoir Divas, Luke Tyree, Autumn Schrock 3 6 | SANTA CRUZ WAVES
WORD ON THE STREET
Q:
Would you eat lab-grown meat? Why or why not?
Cory Pleasanton, software company employee: “No … I would want more detailed studies before I started eating it and feeding it to my children. I think a lot of times we consider things safe in the short-term and then realize there are longer-lasting effects that we didn’t understand.”
Tom Blondeau, software company employee: “I’ve been a vegetarian for 26 years, but I would consider it. It would depend on how it tastes.”
Howard Thevenin, retired: “Yes. Why not? I’ve tried everything else in the world. I’ve never turned anything down that’s exciting or new.”
Jennifer Clark, Target employee: “I would be willing to try it. My only concern would be the price point. I assume that it would be pretty expensive. We sell Beyond Meat, the new veggie patty, and I did hear some people say that it tastes exactly like beef.”
Rachael Cash, preschool teacher: “No. I don’t eat meat … I think there are a lot of alternatives to meat that are better for our planet.”
Takashi Kato, software company employee: “Yes. I majored in physics, I love science, and I love to eat.”
d ASKED By KYLE THIERMANN PHOTOS By MARA MILAM
Wendy Young, natural resources planner: “Yes, I would try it. As a scientist I think we need to be open to better ideas on how to manage our planet.”
Adam Krahling, American Express executive/rancher: “I raise my own beef, it’s all organic, it eats my grass in my backyard … I’m just not up for lab-grown stuff. God made animals to sustain the Earth. Why do something in a lab that nature can take care of itself?”
SANTA CRUZ WAVES | 3 7
The North Coast along Highway 1 gets trashed almost every weekend. Thankfully, the DST gives this forgotten region some much-need love. PHOTO: PETER THOMSEN
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CAUSES
Changing Perceptions The win-win approach of Santa Cruz’s Downtown Streets Team By DAVE DE GIVE
A
rmed with a master’s degree in public administration and nonprofit management, Brooke Newman has had many rewarding jobs in the nonprofit sector in the past 20 years. She managed a World Trade Center health program in Queens, New York that helped first responders and others who suffered health problems after September 11, 2001. She held a gratifying job serving as executive director of an animal welfare nonprofit in Monterey and Santa Cruz. But Newman unabashedly states that working in her role as project manager with clients who make up the Santa Cruz Downtown Streets Team—a volunteer work experience program for people experiencing homelessness or at risk of homelessness—is by far the best job she’s ever had. She attributes that
in great measure to the resiliency of the people she works with; people who may be down on their luck, lack a place to live, or simply struggle to marshal the resources necessary to complete basic tasks most of us take for granted. “There’s so many factors weighing against folks,” says Newman, who cites an example of a client applying for a job at a pizzeria that required filling out a 40-screen online questionnaire—no easy feat even for the tech savvy. “We’re here in my opinion to kick those doors open. These folks are showing up every day at 8 a.m. ready to rock and roll, to clean their community and to give back.” The Downtown Streets Team aids people in achieving goals they set for themselves while allowing them to volunteer up to 20
hours per week working on urban beautification projects. In Santa Cruz, the San Francisco Bay Area and other California communities, 920 clients were housed, 955 were placed in jobs they held for 90 days or longer, and members removed 8,358,002 gallons of debris from the environment between 2005 and 2019.The group employs what Newman calls a win-win-win model that benefits those without shelter, the public at large, and our shared environment. It also provides members with a modest stipend and helps them access vital services such as healthcare. “They clean up different areas in the various communities that we’re in,” says Newman. Current sites locally include downtown Santa Cruz, the San Lorenzo Riverwalk, Main Beach and
WHEN SURVEYED ABOUT WHAT THE HARDEST PART OF EXPERIENCING HOMELESSNESS IS, THE NO. 1 ANSWER GIVEN WAS THE WAY PEOPLE LOOK AT THEM, OR—MORE OFTEN—AVOID LOOKING AT THEM AT ALL.
SANTA CRUZ WAVES | 3 9
The wooded areas along our river ways are often overlooked, but the DST crew is not afraid to get into the thick of it. PHOTO: PETER THOMSEN
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CAUSES
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A COMMUNITY TO THRIVE IN VALID THROUGH 1/31/20
CAUSES
Who says cleaning the streets can’t be fun? The team keeps things light hearted during one of their many clean ups.
Cowell’s, Harvey West Park and the Pogonip, and a one-year pilot project at North County beaches. “While they’re doing this they are rebuilding soft skills,” adds Newman. Those soft skills include a reintroduction for persons who may have been out of the workforce for a long time to habits such as showing up on time, working with a team of co-workers again, and a reminder for some of the importance of showing up sober. One of the wins Newman stresses is the simple but empowering concept of being an accepted and valued part of the community again. Newman’s staff has surveyed its clients on what the hardest part of experiencing homelessness is. They anticipated getting answers such as not
having shelter on cold nights, not having enough food, or the uncertainty over how either of those crucial needs might be met. But instead, the No. 1 answer given was the way people look at them, or— more often—avoid looking at them at all. That’s why a typical activity for the group is to don their yellow team T-shirts and work together to clean up and beautify the community—a meaningful activity that helps them to be recognized by people who live there, shop there, or visit the area. “As they’re out there cleaning up and walking around the community doing this work,” says Newman, “people are saying ‘hello’ and ‘thank you’ and recognizing that they know that these are folks experiencing homelessness who are contributing to their community.” The uniform appearance and
PHOTO: PETER THOMSEN
productive tasks give the volunteers an “in” with other community members who notice them and might say hi— people who otherwise might go out of their way to avoid them. “That’s one of the biggest aspects of our mission,” says Newman. “Yes, we’re trying to get people housing. Yes, we’re trying to get people employed. Yes, we’re trying to help them reach all the goals they’re setting for themselves. But the big takeaway is, we’re trying to change perceptions of homelessness. This could be any of us.” Learn more or donate at streetsteam.org/ santacruz or donate in person at specially designated purple Streets Team meters in downtown Santa Cruz.
SANTA CRUZ WAVES | 4 3
... wave forecasting was a brand new thing for the world of surfing? By JOEL HERSCH
T
oday, most committed surfers enjoy the convenience of highly accurate surf forecasts available around the clock on their smart phone. With alert features, data analysis, and live HD video feeds, surfers can easily keep tabs on their favorite breaks from virtually anywhere on the planet. But having real-time, comprehensive wave insight at our fingertips wasn’t always a readily available resource. So where did it all begin? Looking back, there are two men who have arguably made the greatest contributions, each in their own right, to swell forecasting as surfers know it today. The first was the Austrian-born geophysicist Dr. Walter Munk, a renowned ocean scientist at the Scripps Institution of Oceanography until his death in February 2019. He was 101 years old. Munk, who has been called the “Einstein of the oceans” and “a world
treasure for ocean science,” famously helped calculate a low-wave period for the Allied forces of World War II to storm the beaches of Normandy on D-Day in 1944. The second person was Sean Collins, who pioneered the collection and use of ocean storm data to figure out when and where swells would hit. Collins, who died in 2011 when he was 59, created the foundation for the now ubiquitous Surfline forecasting app, which began as a call-in phone service (976-SURF) in 1985. While Munk laid the scientific groundwork for the world of wave forecasting, Collins looked at it through the eyes of a surfer and recognized a demand. When Collins was growing up in Southern California and falling in love with surfing during the ’60s, he and his father would often sail down the coast to Baja, says Dave Gilovich, who was friends with Collins and today is the executive vice president of Surfline. After studying one of
“IT USED TO BE THAT SOMEONE WOULD COME BY YOUR HOUSE ON A BIKE YELLING THAT THE POINT AT 38TH WAS DOUBLE OVERHEAD.” —DAVE GILOVICH, EXECUTIVE VICE PRESIDENT OF SURFLINE
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REMEMBER WHEN ... ?
Surfline founder and original forecasting specialist Sean Collins uses a globe to point out new regions to the team. Sadly, Collins passed away in December 2011. PHOTO: JEREMIAH KLEIN
SANTA CRUZ WAVES | 4 5
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WALTER MUNK’S EARLY RESEARCH FAMOUSLY HELPED CALCULATE A LOW-WAVE PERIOD FOR THE ALLIED FORCES OF WORLD WAR II TO STORM THE BEACHES OF NORMANDY ON D-DAY IN 1944.
his dad’s nautical charts, and sizing a swell will likely do, and the vague up the shape of a coastal point, rationale behind it. Old notions that Collins stumbled upon an empty a full moon means bigger waves have surf spot that would later become been debunked, he says, and those recognized as Scorpion Bay. kinds of definitive determinations have “Collins is finding these epic come with a critical step in the science surf breaks in Mexico, and he’s of the forecast: validation. curious: ‘Why is it flat some days For 35 years, Surfline has made and not at other times?’” recollects its forecasts with a variety of forms of Gilovich, who brought Collins data, says Gilovich, and then measured into Surfing Magazine as the surf that prediction against what the swell forecaster while Gilovich was actually did. managing editor in the ’70s. “He “We can take all that data and turn starts learning about hurricanes off it into better predictive analysis, so WALTER MUNK the Mexican coastline—how they that’s what we’re doing,” he says. generated pumping surf—and he’s Enter Ben Freeston, Surfline’s taking note of different swell directions coming through at director of data science. different times of the year. So now he’s thinking, ‘How do I “Accuracy isn’t a feeling—it’s the result of measuring figure out when these storms are happening?’” the gap between what you thought would happen and what Two decades after D-Day, while Collins was sailing with did,” Freeston writes on the Surfline Data blog. his father hunting for waves, Munk was refining his research “Our gold standard is a 35-year hindcast,” he continues. at Scripps that showed how storms in the southern Indian “We build a state-of-the-art ocean model and then we run Ocean were transferring their energy through the water it as though forecasting the past, using accurate, satelliteand resulting in big waves on the California coastline. That verified winds as the input to our calculations .” new intelligence produced by Munk was helping to inform Now, with Freeston’s technical leadership, Surfline NOAA’s weather service and wave buoy data collection is venturing into machine learning—artificial intelligence system, which Collins was learning how to access. that allows computers to train their “brains” to “find the “Collins figures out that the weather radio on his dad’s nuanced relationships in huge, complex data sets.” boat is hooked up to a fax machine and can spit out a chart Gilovich is fascinated by these developments, but he also from the National Weather Service,” Gilovich says. “He holds some nostalgia for the days, back when he was a kid, starts using a radio that can pick up the New Zealand Navy when perfect sets lining up during sunrise at Pleasure Point reports with a big antenna hooked up to a car battery and felt like Christmas morning. a fax machine down on the beaches in Baja. … The word “It used to be that someone would come by your house started to get out that this guy has some special juju going on on a bike yelling that the Point at 38th was double overhead: down there. He became the man who knew when and where ‘Time to suit up!’” he recalls. “There was a wild energy to the waves were going to come from.” that. And I think Sean would say this also, that these days Surf forecasting was poised for massive growth with there’s less of that magic. Waking up and there it is. [Then] it the dot-com bubble of the early ’90s, and Surfline developed was magical—spiritual even.” the first live stream “surf cam” in 1996. And while Now, Gilovich says, there’s a new kind of magic: such streaming video and digital apps have changed the way we discerning predictive methodologies that surfers can know experience forecasts, the true caliber for accuracy is based precisely when to jump on a plane, travel around the globe, on the data collected over time. and paddle out at Cloudbreak, Fuji—or Cape Town, South In the surf world, there have always been elements of Africa, or Nazare, Portugal—just in time for the swell of the what Gilovich calls “bro science,” a gut feeling about what century.
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R’S E M O C D N THIS UP-A O SUCCESS SECRET T SKATING IS ALWAYS UN OF IT FOR THE F E IE MUIRH By LE SL
AD
T
he sun is slowly starting to drop toward the horizon as I walk into Mike Fox Skatepark on a recent Tuesday. I make my way past the street skaters and over to a giant speaker playing punk rock, where 14-year-old skater Marco Chavez greets me with a warm smile beneath his green helmet. He isn’t alone. His mom and dad are sitting against the chain-link fence with their skateboards and helmets on, too. This family skates together every day. The studious Santa Cruz High student, who plays the snare drum in the school band, finds a way to fit skateboarding into his schedule. “My bandmates didn’t believe me when I said I had to leave practice early for an interview,” Chavez says, staring down the 8-foot face he is about to drop into. “They don’t even know I skate. I kind of keep it to myself.” He may keep his skating skills on the downlow at school, but Chavez is making a name for himself at the skatepark with his growing array of tricks. He’s even gained a fan in longtime Santa Cruz skateboarding star Keith Meek, who is also one of Chavez’s biggest inspirations. “Marco’s skating is far beyond his years,” says Meek. “He skates with an old soul, like he should have been skating with us decades ago: he is smooth, fast and stylish.” Chavez truly skates the way he wants to skate, which is to say he skates for fun. After the sun finally disappears that night at the skatepark, Chavez and his parents head home, where he will pick up his guitar to play for awhile before heading to bed, eager to do it all again the next day.
PHOTO: TO
PHOTO: X 4 8 | SANTA CRUZ WAVES
DD FULLER
C
GROM SPOTLIGHT
O C R A M
Z E V A CH SANTA CRUZ WAVES | 4 9
Don't let the smile fool you. This kid skates like a monster—attacking the lip and going about as high as humanly possible in the pipe. PHOTOS: LESLIE MUIRHEAD
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GROM SPOTLIGHT
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GROM SPOTLIGHT
ORDS W N W O S I IN H Date of Birth: Jan. 20, 2005 Home Skatepark: Mike Fox Sponsors: Pacific Wave, Dogtown Skateboards, Ace Trucks, Lakai Shoes, Meekster Brau, Padron Designz, Merge4
Something you have been working on lately with skateboarding: Frontside inverts Favorite pump-up jam: “Raining Blood” by Slayer
Age you started skating: Nine
Dream skate trip: A West Coast road trip, hitting up all of the skate parks from Washington to San Diego.
Biggest inspirations: Scott Foss, Keith Meek, Rick Blackhart and Steve Caballero
Favorite food spot in Santa Cruz: Upper Crust Pizza on Mission Street.
Passions other than skateboarding: Playing guitar and drums, Santa Cruz High School Band and doing well in school.
PHOTO: TODD FULLER
SANTA CRUZ WAVES | 5 3
Unlike realistic plant-based burgers, like the Impossible Burger (pictured here in an Impossible Whopper), cell-based meats are 100-percent identical to animal flesh. 5 4 | SANTA CRUZ WAVES
IN DEPTH
THE FUTURE OF
EATING
MEAT Will your next burger be grown in a lab? By KYLE THIERMANN
I
nn the the not-too-distant not-too-distant future, future, eating eating beef, chicken, andtuna evenwill tuna beef, chicken, and even will not require the death of an not require the death of an animal. animal. “It’s meatthrough grown through “It’s meat grown cellular cellular agriculture what like agriculture in what in look likelook meat brewmeat breweries—no animal required,” slaughter eries—no animal slaughter required,” Bruce Friedrich, says Brucesays Friedrich, director ofdirector the of the Good Food Institute, a company Good Food Institute, a company that that works scientists, investors, works withwith scientists, investors, and and conventional meat companies to conventional meat companies to bring bring “cell-based” meats to market. “cell-based” meats to market. Unlike Unlike the the countless countless varieties varieties of of meat alternatives on the market meat alternatives on the market today, today, the the meat meat is is 100-percent 100-percent identical identical to to animal animal flesh. flesh. Stem-cells Stem-cells are are taken taken from from an animal andinto putcultivator into cultivator an animal and put facilifacilities that mimic the biological ties that mimic the biological process process that happens inside an by animal by providing that happens inside an animal providing warmth warmth and the basic elements needed build water, and the basic elements needed to build to muscle:
muscle: water, proteins, carbohydrates, proteins, carbohydrates, fats, vitamins, fats, vitamins, and minerals. and minerals. When most most people people hear hear about about this this When innovation, their first reaction is something innovation, their first reaction is somealong along the lines “what if something goes thing theof, lines of, “what if something wrong?” It sounds like the of a of goes wrong?” It sounds likepremise the premise asci-fi sci-fimovie moviestarring starringWill WillSmith, Smith,where where a virus infects the public through the a virus infects the public through the transmission of of aa burger burger patty patty and and turns turns transmission the population of New York into zombies. the population of New York into zombies. “Time to to turn turn these these zombies zombies back back into into roast “Time beef!” the Fresh Prince might say with roast beef!” the Fresh Prince might say his AK-47 locked and loaded. Ironically, with his AK-47 locked and loaded. Ironithough, according to the Centers for cally, though, according to the Centers Disease Control andand Prevention, tenstens of for Disease Control Prevention, millions of of Americans already getget sick every of millions Americans already sick year from eating contaminated meat, and every year from eating contaminated meat, thousandsdie. die.We Wejust justhave haveaadifferent differentname namefor forour our and thousands zombie outbreaks; we call it e. coli. zombie outbreaks; we call it e. coli.
Tens of of millions Tens of Americans Americans of already get get already sick every every year year sick from eating eating from contaminated contaminated meat, and meat, thousands die. thousands
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Cell-based meats require significantly fewer natural resources, no antibiotics, and no animal slaughter. The meat industry has filed several lawsuits that would prohibit cell-based meats from being sold in the same area of the supermarket as traditional meat. The National Cattlemen’s Beef Association wrote last year in a letter to the USDA, “cell-cultured meat manufacturers must not be permitted to use the term ‘beef’ or any nomenclature associated with traditional livestock production.” Groups like The Good Food Institute have pushed back with the argument that cell-based meats are every bit as real as conventional meats. If someone has a beef allergy, they will also have an allergy to cell-based beef. While The Good Food
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Institute is working with meat manufacturers to get cellbased meats into their product line, they are also working to shepherd the most appealing narrative into the public. Friedrich and his team have conducted studies to test the most appetizing nomenclature. The studies found that “cell-based,” “cultured,” “clean,” and “slaughter-free” were effective terms. Meanwhile, terms like “lab-grown” were less appealing. When it comes to market adoption, names matter. One well-known example of this is the story of the avocado. Up until the early 1900s the avocado had never been
IN DEPTH
Some experts predict that, by the end of the century, intensive animal agriculture will be phased out entirely and all meat will be grown using stem-cells. commercially sold in California. The Spanish name aguacate was too difficult for most English speakers to pronounce, so it was named the alligator pear. Unsurprisingly, California farmers had a hard time selling a fruit named after a flesheating monster. Growers lobbied to change the name to avocado, and the marketing ploy worked: today, over 90 percent of avocados sold in the U.S. come from California. The success or failure of the market adopting cell-based meats will have significant consequences for our planet. Scientists at the United Nations have written that animal agriculture contributes about 40 percent more to climate change than all of the planes, trucks, cars, and other forms of transportation combined. Farm animals use about 80 percent of all antibiotics produced in the U.S. and this steady stream of antibiotic-laced meat has given way to resistant “superbugs” which now render many of our antibiotics useless. Cell-based meats require significantly fewer natural resources, no antibiotics, and no animal slaughter. A study by researchers at Oxford and the University of Amsterdam found that cultured meat could reduce the energy needs of meat generation by up to 45 percent, and require only 2 percent of the land. In the face of a projected population of 9.7 billion by 2050, many tout cell-based meats as a solution to simultaneously feed the world and tackle the head-spinning issues mentioned above. For some, a more digestible alternative is a new generation of plant-based burger. The most successful of these are the Impossible Foods burger and Beyond Burger, both of which are now available in grocery stores and at restaurant chains across the country. When Burger King released its Impossible Whopper earlier this year, overall sales increased significantly at their test locations. The main ingredients are soy and potato protein, coconut and sunflower oils, and food starch, which holds it all together. But the “magic” molecule that makes the new veggie burger taste meaty is a compound called heme. “Heme is the molecule that grabs the oxygen in your lungs and carries it around your body,” says Pat Brown, founder and CEO of Impossible Foods. It’s also what gives meat its bloody taste. Heme is found in every plant and animal on earth, but most abundantly in animals. Scientists at Impossible Foods were the first ones who figured out how to extract heme from genetically engineered soy, insert it into yeast, and ferment the yeast. The result is a plant-
based burger that some longtime vegans have reported disliking because it tastes too bloody. However, meatless doesn’t necessarily translate to healthy. Although the new plant-based burgers contain 0 percent cholesterol, they are highly processed. According to Men’s Journal, the Impossible Burger has more than double the saturated fat of an 85-percent lean beef burger: 3.6 grams per ounce (derived from coconut oil) versus 1.7. It also has over seven times the amount of sodium as beef. Many are choosing plant-based burgers for ethical reasons. Polls consistently show that industrial farms don’t sit well with the public. Last year, Oklahoma State University researchers found that fully 68 percent of the public said they had discomfort with the way animals are used in the food industry and 47 percent support banning factory farming. As a hunter, I can attest that harvesting an animal can be an emotionally raw experience. They think. They feel. They look you in the eye when you take their life. The difference between hunting and buying a Big Mac is your willingness to meet their gaze. While factory-farmed meat is a bad choice, both ethically and environmentally, an Impossible Whopper grown from genetically engineered mono-cropped soy fields also kills animals along the way. Over one-third of all land in the U.S. is dedicated to industrial agriculture, and in the process of clearing this land, forests fall, rivers are drained, and every living creature that depends on the ecosystem dies. Chinook, bison, sparrows, grey wolves, and mice are just a few of the victims. Lerre Keith, author of The Vegetarian Myth writes, “the truth is that agriculture is the most destructive thing humans have done to the planet, and more of the same won’t save us.” Keith argues that eating grass-fed cows raised in a pasture is healthier and better for ecosystems than eating a vegan diet that consists of mono-cropped soy, corn, and wheat. The current population on Earth is about 7.6 billion people. Large-scale industrial agriculture has allowed for this growth, but now, all around us, ecosystems are buckling. The phrase, “In order to feed a growing population” is used in nearly every article I’ve read about food security. Although people hate to talk about it, the only reason we need to feed a growing population is because people keep breeding. It may be less sexy than showing off your new Prius, but having fewer children is one of the greenest things you can do. Researchers from Lund University in Sweden found that
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SANTA CRUZ
APTOS
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IN DEPTH
The difference between hunting and buying a Big Mac is your willingness to meet an animal’s gaze. having one less child per family can save an average of 58.6 tonnes of CO2-equivalent emissions per year. One of the most effective ways to lower birth rates is education. According to the World Economic Forum, Bangladesh ran campaigns to change people’s attitudes to family size and to increase the use of contraceptives among married women. As a result, fertility decreased from an average of more than six children per woman in 1975 to slightly more than three today. While education might be the most powerful tool for saving the world, the second most powerful is shifting your diet away from industrial agriculture. If cell-based meats are brought to market and made cheaply enough to be adopted by the masses, it will have major benefits.
U.S. regulators will introduce rules for cell-based meat products later this year, and companies plan to launch their first commercial products soon after. Leading American cell-based meat companies have gotten the price down to about $50 per pound, but, like early cell phone costs, the price will drop as mass adoption grows. While plant-based burgers like Impossible and Beyond Meat may only ever occupy a small portion of the market, cellbased meats have the potential to turn our current food system on its head. Kristopher Gasteratos, founder of the Cellular Agriculture Society, predicts that by the end of the century, intensive animal agriculture will be phased out entirely and all meat will be grown using stem-cells.
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THE 2019
SANTA CRUZ WAVES
Holiday Gift Guide
H
oly smokes, this year has flown by! It’s hard to believe that it’s almost 2020 and the holiday season is now upon us. Ugly sweaters are emerging from the depths of our closets and the task of untangling string lights will soon test our patience. The holidays also bring about the extra pressure of gift giving, which almost always leaves us scratching our heads wondering what the heck to get old Uncle Barry or your 6-year-old niece. Adding to the stress is the absurdly high cost of living in this area, which leaves
little left over after the bills have been paid. Well, we’re here to help. We’ve got gift suggestions for all ages and every budget—gifts that will excite the youngsters and relax the overworked, all the while supporting local business.
With that, we at Santa Cruz Waves wish our readers a most joyous holiday season. See you in 2020. —Tyler Fox, founder and publisher
1. SANTA CRUZ BEACH BOARDWALK
2. REFUGE
Purchase your Santa Cruz Beach Boardwalk 2020 Season Pass and enjoy unlimited rides all year long! Purchase by January 5, 2020, and receive a $15 MyBoardwalk Card good for attractions, arcades and midway games! Give the gift of joy that lasts all year! Only $81.95 beachboardwalk.com
Gift an award-winning hydrothermal spa experience in Carmel, CA. Their serene and silent 2-acre property features a cedar sauna with a Himalayan salt wall, two eucalyptus steam rooms, cold plunge pools, hot pools with thermal waterfalls, and breathtaking views of the Santa Lucia Mountains. All gifts should feel this good, only at Refuge Spa. Purchase at Refuge.com | 27300 Rancho San Carlos Rd, Carmel-By-The-Sea
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THE 2019
SANTA CRUZ WAVES
Holiday Gift Guide 3. CAFE CRUZ A gift card to Cafe Cruz is sure to make anyone’s holiday special this year. Great for family & friends who love this local favoriteand don’t forget teachers too! Café Cruz gift cards and apparel make great gifts for everyone. Pick some up today. 2621 41st Ave. | cafecruz.com
4. PLAY IT AGAIN SPORTS
5. O’NEILL YACHT CHARTERS Give the ocean lover in your life the gift of sailing aboard the BRAND NEW 65’ Team O’Neill catamaran! A wide variety of sailing tours are offered annually April–October including daytime and sunset sails, Wednesday night regatta viewing sails, local wine and beer tasting sails, and seasonal fireworks sails. Purchase gift certificates at sailoyc.com (831) 818-3645 $25+/ticket (plus tax)
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STORM BLADE The soft top revolution is on! With vibrant colors, stronger boards, and real fin boxes, Stormblade has redefined what a soft top can be. Models range from 6Ft to 10Ft and everything in between. These boards have a great feel and response and are NOT the soft top board of the past. Stoke the surfer in your life this holiday season with the board that’s right for them. $175-$389.99 | 4770 Soquel Dr, Soquel | 831-475.1988 playitagainsports.com
ADVENTURE SPORTS
Give the gift that will last a lifetime… Swim! Adventure Sports takes pride in teaching Santa Cruz how to swim and be water safe. They are offering these specials until Jan 31st. Prepay for 5 sessions, get the 6th free! - $150 savings! Prepay for 3, get the 4th half off! - $75 savings! Both specials can be split between siblings and can be used for the swim babies program. Available online at asudoit.com and from the swim office at 831.458.3648.
6.
7.
BAY PHOTO
GIFT GUIDE
This holiday season, treat your images to the highest quality Photo Ornaments! Photographers love using these as special gifts. Drag-and-drop your images into our designs, or use your own artwork. Available in 13 creative shapes. Pricing starts at $12.99 | bayphoto.com
8. KIND PEOPLES Sharing means caring, not going broke! Pick up a treat for you or someone special before heading to your next holiday gathering. Shop at KindPeoples for the perfect party pairing. Mix and match any five single pre-rolls or pre-roll packs and get $25 off any 5 Prerolls (starting at $10). 3600 Soquel Ave, & 533 Ocean St, Santa Cruz | kindpeoples.com
10.
9. MOUNT HERMON
ZIP LINE GIFT BOX Give the gift of adventure this year! Choose from the Redwood Canopy Tour or Sequoia Aerial Adventure for an unforgettable adventure high up in the redwoods. Each gift box contains a voucher for two guests, coffee mug, ornament and sticker pack for the perfect holiday package. Buy online: mounthermonadventures.com/gift
LOCALS RULE - A SURFNOVEL! MICHAEL A. SHIPP’S novel defines surfing through ‘Talking Story.’ The story of three surfers and a woman. Elan, who loved to run. Sean Waters, big wave surfer from Santa Cruz. Charley, secretly in love with Elan. And Sand Dollar Bill, who tries to save his homebreak, the North Jetty, from destruction. $15 on Amazon
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CAPITOLA
Holiday Gift Guide 11. VON LUX
SKIN CARE HOLIDAY GIFT SET for yourself or a friend. Custom organic cotton facial towels with limited edition lip art By Klein Creations and signature raspberry facial scrub $65. Available only at vonluxmedical.com. 627 Capitola Ave, unit A. | 831.427.7180
12. CAPITOLA CANDY CO.
13. LUMEN GALLERY
INDOOR-OUTDOOR SHAG MATS Best mat you will ever purchase! This fun mat by Chilewich, won’t fade, shed, or grow algae/mold. Just hose off to clean! Lumen Gallery stocks every color available, and many other home goods. Their shop is full of fine jewelry, art-glass, local art, and high-end home accessories with a modern coastal vibe. Check out their website for a little taste of what you’ll find lumengal.com | 112 Capitola Ave, Capitola Village.
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Capitola candy has many sweet treats to choose from. Their Dark & Milk Chocolate Sea Salt Caramels are a local favorite. Chewy vanilla caramels are dipped in dark chocolate then finished off with a sprinkle of sea salt to fulfill everyone’s salty-sweet cravings. These can be packaged in a gift box or sold seperately. We dare you to try just one! Located in capitola village, 205 Capitola Ave, Capitola Village 831-462-6986 capitolacandy.com
14. CAPITOLA REEF This Iconic Heart Wave design painted by Kate Salter is a perfect gift for those that love the charm and beauty of Capitola. Framed prints are also available. Stop by Capitola Reef and check out all of their unique and one of a kind offerings. 115 Capitola Ave, Capitola Village | 831-854-2350 capitolareef.com
15. ZERO SHOP
SHAMPOO AND CONDITIONER BARS are the perfect way to cut down on plastic packaging in your personal care routine. For traveling it doesn’t get any easier! The perfect gift for the earth-lover in your life. They and the planet will thank you for making the switch! $26 - Available at The Zero Shop 101 Capitola Ave, Capitola Village | thezeroshopsc.com
16. CRAFT GALLERY
This octopus has a secret drawer for little treasures. Just one of dozens of sculptures, candleabra’s, boxes and clocks, large and small, featuring mermaids, skulls, dragons, owls and more in the Steampunk style. This sculpture measures 10 by 9 by 4 inches. Individually boxed with free gift wrap on all purchases. $89 | Craft Gallery Annex, 207 Capitola Ave, Capitola Village 831-475-4466 | craftgallery.net
18.
17. TONY PAGLIARO GALLERY
12 X 18 ART PANELS BY TONY PAGLIARO These ready-to-hang Fine Art Photography Art Panels are presented by Tony Pagliaro Gallery, located in the heart of Capitola Village. With over 60 images to choose from, each finished piece represents the vibrant memory of a perfect moment that will Reconnect you to Nature or a Memory you can share. $99 | 121 San Jose Ave, Capitola Village | 831-854-2428 TonyPagliaroGallery.com
SWEET ASYLUM
PIRETTE FRAGRANCE OIL Give the gift of endless summer. Nothing sparks memories like your favorite scent. Transport yourself to those warm summer days. A long lasting scent inspired by fresh coconut, surf wax, sunscreen and that sunwashed feeling after a day at the beach. Paraben, Sulfate, Phthalate, Phosphate free & Alcohol-free. Fragrance made in the USA. $48 SWEET ASYLUM BOUTIQUE | 120 San Jose Ave, Capitola Village | sweetasylumboutique.com I sweetasylum SANTA CRUZ WAVES | 6 5
Holiday Gift Guide 19. SANTA CRUZ MOUNTAIN BREWING This holiday season give the gift of beer and let your favorite person choose exactly what they want. Sweatshirts, beanies, growlers, hats, dog leashes or just a fun day at the brewery tasting beer, GIFT CARDS are the way to go. Bring your dogs, family, and friends. Available at scmbrew.com, 402 Ingalls Street, Santa Cruz, | (831) 425-4900
OLD SCHOOL SHOES
21. STOCKWELL CELLARS Stockwell Cellars is a family owned and operated boutique urban winery and gathering place, making handcrafted unmanipulated single varietal wines and blends using Old World techniques and New World technology. Based in the Santa Cruz, California wine region, they have access to some of the most distinctive grapes in the world. They invite you to stop by their tasting room to experience what makes their wines so special.1100 Fair Ave, Santa Cruz | 831-818-9075 stockwellcellars.com 6 6 | SANTA CRUZ WAVES
20.
Check out their new store in the Swift St. Courtyard next to Kelly’s French Bakery.They have new brands such as Danner, Clae, Seavees, Pons, Chaco, Blondo and premium, limited classics from Vans, Converse, Superga, Onitsuka Tigers and more! You’ll also find the perfect gift options for the upcoming Holidays with vintage sports and band apparel, hats and of course tons of socks! 402 Ingalls St (Swift St. Courtyard) Santa Cruz & 1017 Pacific Ave, Santa Cruz | oldschoolsupplyco.com
22. REJUVENATE MEDI-SPA
20% OFF A GIFT CERTIFICATE FOR A SIGNATURE FACIAL FROM REJUVENATE MEDI-SPA. Give yourself or someone you love the gift of youthful, more radiant skin. Each treatment includes cleansing, medical-grade extractions, a deeppore enzyme exfoliation, a corrective mask, customized serum application, and product recommendation. Rejuvenate Medi-Spa, 304 Lincoln Street, Santa Cruz | 831-226-2108 rejuvenatemedi-spa.com
23. KIANTI’S
Buy $40 in Kianti’s gift cards and receive $50 in gift cards. Kianti’s gift cards make great gifts for the holidays. Treat your family to the Kianti’s experience this holiday season. Dine with them on Friday and Saturday nights in December and watch the Kianti’s staff bring “The Nightmare Before Christmas” to life! Choose either one $50 card or two $25 cards. Offer expires Dec. 24, 2019. Kiantis.com 1100 Pacific Ave, Santa Cruz. | 831–469-4400
25. FYBR BAMBOO
BAMBOO LOUNGEWEAR. Fabric made from bamboo that is luxurious by nature and eco-friendly. Their pajamas, loungewear, and robes are a crowd favorite. Bamboo is ultra soft, breathable, moisturewicking, thermo-regulating, and odor-resistant. Fybr is the gift shop for everyone. Bamboo sheets & towels; apparel for women, men & baby; and other gifts for lovers of self-care, social good, and the earth.1528 Pacific Ave, Santa Cruz 831.423.3927 | shopfybr.com
24. FEEJAYS Feejays takes being cozy to a new level with their innovative design. They took traditional sweatpants and added ultra plush, sherpa lined feet for optimal warmth. But that wasn’t enough. Their patented lycra escape hatch allows you to slip your feet in and out as you please. Enjoy the coziness. 1519 Pacific Ave, Santa Cruz | feejays.com
26.
MUSEUM OF ART & HISTORY
MAH FAMILY MEMBERSHIP. Family memberships unlock unlimited access to hands-on art activities, vibrant local art exhibitions, and only-in-SantaCruz experiences for 2 adults and up to 4 children. Plus, families can enjoy being connected to a creative community in Santa Cruz County. 705 Front St, Santa Cruz santacruzmah.org/members
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Holiday Gift Guide 27. PATRICK JAMES
TRUE GRIT SUMMIT ROADHOUSE PLAID BIG SHIRT Your guy will love this herringbone weave of 100% cotton with ultra soft, sherpa lining. Long sleeves, spread collar, two button-flap chest pockets, side-seam pockets, shirttail hem. Available at Patrick James in Aptos, Carmel & online. Visit the Patrick James crew in Aptos and Carmel for Holiday Gifts he’ll treasure. 7538 Soquel Dr, Aptos 3744 The Barnyard, Carmel-By-The-Sea. patrickjames.com
28. SOCKSHOP
SOCKSMITH SOCKS from Sockshop & Shoe Company. Socks are all the buzz these days but Sockshop has taken socks seriously for over 30 years. They are proudly designed in Santa Cruz and made in North Carolina of recycled cotton and recycled wool for performance and sustainability. Socksmith socks are available at Sockshop & Shoe Company in Santa Cruz, Aptos and on the Wharf. 1515 Pacific Ave, Santa Cruz, On the Santa Cruz Wharf | 154 Aptos Village Way Aptos. sockshopandshoeco.com
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29.
30. RetroXO
DIG GARDENS
POTTED SUCCULENTS These beautiful potted succulent creations are perfect for the plant lover in your life! They are one of a kind and can live indoors for months before planting in the garden to grow on. Easy care instructions are included. Available at Dig’s 2 locations in Santa Cruz & Aptos Starting at $20 | 420 Water St, Santa Cruz 7765 Soquel Dr, Aptos diggardens.com
CUTTING AND CHARCUTERIE BOARDS Local sustainable woodworking company (with artisan gift shop in Aptos), represents the best local artists and makers in the Bay. Designing everything from tables and bed frames to picture frames and cutting boards. Their Charcuterie boards are unique, heirloom quality, made to delight and withstand the work of seasoned chefs. 9099 Soquel Dr, Unit 3 Aptos | 831-566-9597 retroxo.com
31. COSMO D’S
COSMO D’S OUTRAGEOUS EDIBLES make the perfect holiday gift, and stocking stuffer! Cosmos edibles are THC chocolate bars, and designed with the artisan dessert connoisseur in mind. Locally made in Santa Cruz, Cosmo D’s are passionate about creating delicious & healthy alternatives for people to consume cannabis. Many different delicious flavors are available to purchase online, or at many local dispensaries. Check out their website to find a location near you. cosmosedibles.com @cosmos_edibles
32. SHOPPER’S CORNER
2017 BALD MOUNTAIN VINEYARD CHARDONNAY. This 2017 Chardonnay features the striking minerality of Bald Mountain Vineyard in Bonny Doon. A serious Chardonnay that shows off it’s best qualities at the dinner table surrounded by family and friends. The bright acidity makes it’s natural food wine that pairs well with any local catch from Monterey Bay, particularly Dungeness Crab. Available at Shopper’s Corner. 622 Soquel Ave, Santa Cruz shopperscorner.com
33. PACIFIC COOKIE COMPANY
SURF CITY SWEETS - COOKIE TOWER Give a sweet taste of this extraordinary place, the real Surf City. Their custom-designed cookie gift tower comes with one dozen freshly baked, gourmet cookies made right here, in the heart of Santa Cruz. With over 13 delicious flavors to choose from you cannot go wrong with this holiday gift. $19.95. Available at the bakery or online. 1203 Pacific Ave. Downtown Santa Cruz. 831.429.9709 | pacificcookie.com
BURN HOT SAUCE
34.
Want something for the spicier friends in your life? Look no further than Burn Hot Sauce’s variety pack. These hand-made sauces are fermented for a year with local organic peppers, and are loaded with natural living probiotics. Spice levels range from mild to wild. Is it getting hot in here? Variety Pack $40. Santa Cruz Westside & Live Oak Farmers Markets burnhotsauce.com
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BEHIND THE LENS
A NATURE LOVER BRAVES THE ELEMENTS TO CAPTURE DRAMATIC MOMENTS By NEAL KEARNEY
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few hundred yards seaward from the Santa Cruz Harbor, an awe-inspiring feat of nature chokes the air space. Thousands of sooty shearwater birds are swarming in a migratory pattern that takes them an astonishing 40,000 miles round trip, including a stop here, now, in the Monterey Bay. A tall blonde woman motors her small dinghy out of the harbor and positions herself in the thick of this dense avian invasion, amidst an impenetrable wall of flapping feathers and wings that seem to stretch for miles. It appears as though the photographer, a local ace named Alison Gamel, is stuck in a terrifying situation straight out of Alfred Hitchcock’s The Birds, but being engulfed in chaos is a position Gamel feels comfortable in and even bravely seeks out. To her, there’s nothing more peaceful than putting herself in position to capture the beauty and drama of the natural world. This love for nature and our local waters is reflected poignantly in Gamel’s incredible images, from molten sunsets over the North Coast to humpback whales “lunge feeding,” majestically framed by the Santa Cruz Beach Boardwalk. She spends so much time out on the water fishing, mostly aboard her trusty dinghy, that she is privy to some unique perspectives and shots.
“Being surrounded by thousands of sooty shearwaters was one of the biggest thrills I’ve experienced while shooting out on the dinghy. The birds were so full of sardines that they were unable to carry their body weight to fly. So the combination of their calls and their feet slapping the surface of the water is something I’ll never forget.” SANTA CRUZ WAVES | 7 1
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BEHIND THE LENS
“Capturing this humpback whale lunge feeding in front of the boardwalk was the perfect ending to a long day of fishing at Año Nuevo.”
Waves caught up with Gamel on a baking September day to hear how capturing the beauty of our environment has influenced her art. How did your love for photography grow? I got into photography through my passion for growing flowers. They are such beautiful plants and [so] eye catching that I just started wanting to share what I was appreciating. I started photographing them and things “blossomed” from there. [Laughs.] How did your hobby evolve in those early days? Hummingbirds, flowers, and nature scenes—that’s what I started with. After a while, my obsession entered a “breaking and entering” phase. I lived in the hills of Soquel and to get all the good pictures I may have had to jump some fences and stuff sometimes, but when I’d get caught I’d just smile and play it off.
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“On any given evening you will find me up north, climbing cliffs and dodging waves to get ‘the shot.’ This spot near Davenport is one of my favorite places to shoot, or just to recalibrate.”
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BEHIND THE LENS
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BEHIND THE LENS
After a while, my obsession entered a “breaking and entering” phase. I lived in the hills of Soquel and to get the shot I sometimes had to jump a few fences or cross property lines, but when I’d get caught I’d just smile and play it off. Your work is now very ocean focused. How did you shift from land to sea? I grew up going to Campbell River in Canada every year, the salmon capital of the world. We’d set up triple hook-up fishing. My grandpa taught me how to clean [and] catch fish … it’s in me. I just love it so much. As I got older, I just wanted to fish all the time. I wanted to be on the ocean. I found that that’s where I’m the happiest. Although my photography started [on] land, my love for being on the water led to taking pictures from the ocean. What propels you to venture out from the harbor on your dinghy day in and day out? The thing I love about shooting from the ocean is you never know what you’re going to get. You never know what you’re going to see, whether it’s how rough the ocean is or the wildlife, like whales and dolphins. One time I saw a leatherback turtle, which was special. I like taking shots out underneath the pier cruising around Cowell’s while fishing for halibut. They are elusive! I’ve only caught one.
“A bird in paradise.”
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BEHIND THE LENS
Unless you want to stand up on the cliffs and take pictures there, almost every beach up the coast is only accessible by sketchy trails down the cliffs. Have you ever seen sharks while shooting? I was taking photos from the air and I captured some images at Manresa of surfers unknowingly surfing extremely close to a couple of great white sharks.
Is there any other danger inherent in your photography? On the boat, when there’s fog, coming into the harbor at night is sketchy as heck, even with navigation. You get so turned around, so catching those sunset shots can be a risky business. I’m also the one who has to jump off the boat and tie us off. What’s the hardest part about being a successful photographer in Santa Cruz? For me, the hardest part of photography is the competition. It’s tough to put out your work to constant scrutiny, but I just want to share the rare moments I capture with people, for them to feel how happy it made me when I saw it. When it translates well and people dig it, then I feel my job is done. I’ve gotten where I am now through a lot of hard work and practice. Every freakin’ night. Even with a broken rib, I barged two and a half miles with 40 pounds of weight on my back to get a sunset shot on a dicey trail up north.
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BEHIND THE LENS
What else inspires you to pick up your camera? I really care about the health of our ocean and try to do my part to help. I was taking pictures of the sea lions beneath the wharf one day and I saw a sea lion with a fishing line wrapped around its neck. I took some photos and when I got home and looked at them, I noticed a three-inchdeep gash and it made me so upset. I called the wildlife rescue, but that really affected me. Your images of lesser-known beaches north of town provide viewers with seldom seen views of secluded beaches. How did that progress? I had to move out of Santa Cruz because of the crime and found a house in Bonny Doon. If you see a good sunset coming, Bonny Doon Beach is the closest beach around. I started out not knowing a thing about all the different beaches up the coast, but I just explored and explored and now it feels like I know every single nook and cranny. Access to these spots can get gnarly. Unless you wanna stand up on the cliffs and take pictures there, almost every beach up the coast is only accessible by sketchy trails down the cliffs. With all the gear I slog, it gets pretty iffy at times. Where is your favorite spot to shoot up there? Panther Beach. The natural arch formation is unbelievably beautiful there. It just sucks how crowded it’s becoming. Everyone leaves their trash there, too. It’s out of control. I find myself trying to lead by example, because it seems that’s the only way they’ll get it. So, when they are down there watching how beautifully the sun sets over the ocean and see me pick up their beer bottle, they learn. That’s my hope, at least. What is the most elusive image you’ve nailed? Whales are so hard to capture. It’s rare to get humpback in front of the boardwalk. I’d just lost the biggest fish—a huge salmon—and I was in pity mode. I looked up and saw the whales, so I got lined up in front of the Big Dipper, waiting, and fortunately one totally jumped out of the water and I caught it.
“The second I saw this picture I had a name for it: ‘Hello, Doll Face.’”
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McWay Falls is one of the most photographed spots in Big Sur, however few take the time or have the patience to capture the scene at night. Jeff Schwab is one of those few. PHOTO: JEFF SCHWAB
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ENVIRONMENT
YOU—YES YOU!— ARE RESPONSIBLE FOR SAVING MORE THAN ONE MILLION SPECIES FROM EXTINCTION A recent UN report warns that human actions have put more than one million plant and animal species on the fast track to oblivion. How can we slam on the brakes? STORY AND PHOTOS By ERICA CIRINO
T
he current state of the world may be best described as “biodiversity lost”: Animals and plants are now disappearing at a furious pace never before reached in human history—and it’s all our fault, according to the firstever assessment detailing the status of life on Earth. This assessment, released in May 2019 by a United Nations panel and prepared by hundreds of experts in plants and animals from 50 countries around the world, paints a grim picture: Modern human activities and their effects—chiefly land and sea development, hunting and poaching, climate change, pollution and invasive species—together threaten the continued health and survival of all life on the planet, especially plants and animals. Without immediate actions taken, the UN assessment reveals, humanity puts more than one million nonhuman species at imminent risk of extinction. So, experts agree, it’s critical—for our future and the future of all other life—that we act now.
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BY 2008, AMERICAN SCIENTISTS ESTIMATED THE ENDANGERED SPECIES ACT HAD HELPED PREVENT THE EXTINCTION OF AT LEAST 227 SPECIES. The first step in taking action is increasing awareness of global biodiversity loss and its impacts, says Dr. Josef Settele, a German scientist who co-chaired the assessment with Dr. Sandra Díaz of Argentina, and Dr. Eduardo Brondizio of Brazil and the United States. And that was the primary purpose of this assessment, which aimed to bring the biodiversity crisis to the fore, just as the UN’s previous reports on climate change brought that issue to public attention. “The assessment is also a call for action,” says Settele, calling for promptness in addressing biodiversity loss at its root causes and coordinating a response to the issue across sectors
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and scales. And that includes you, where you are, right now. “Awareness is the entry point, which then could lead to changed consumption patterns,” says Settele. “Less meat for example would lead to much less area needed for food production for humans, plus movement into sustainable and thus preferably more organic agricultural production systems.” Agriculture—particularly raising livestock for meat—is a major driver of land development and the main driver of biodiversity loss, in addition to pollution and climate change, globally. According to the assessment, more than one-third of Earth’s land and about 75 percent of its freshwater sources are currently allocated to raising livestock and growing crops— many of which, like soy, are used to feed livestock. Therefore, choosing to eating less, or not any, meat and animal products can reduce your personal contribution to biodiversity loss (and also climate change). But this is only true to an extent, notes Noah Greenwald, who works on efforts to protect endangered species in the U.S. with the conservation group Center for Biological Diversity. “There’s a temptation to make the solutions about personal choices,” he says. “While they do matter, we should address the biodiversity crisis primarily through government policy.”
ENVIRONMENT
UPON SIGNING THE ENDANGERED SPECIES ACT IN 1973, PRESIDENT RICHARD NIXON HAD DECLARED ENVIRONMENTAL CONSERVATION AN UNCONTROVERSIAL ISSUE. THE TRUMP ADMINISTRATION HAS ROLLED BACK SOME OF THOSE HISTORIC PROTECTIONS. Greenwald points out the U.S. has had a strong single law for protecting species most at-risk of extinction and their habitats in place since 1973: The Endangered Species Act. The law prohibits trade, exploitation and sale of endangered and threatened plant and animal species, in addition to setting aside protected habitat to provide refuge to these species where they live. An international list of endangered species— the “Red List,” maintained by the International Union of the Conservation of Nature and Natural Resources (IUCN)— has been used as a guidance tool for making international agreements on global species regulations in which the U.S. participates, such as cross-borders trade in plants and wildlife. Upon signing the Endangered Species Act, President Richard Nixon had declared environmental conservation an
uncontroversial issue, “Nothing is more priceless and more worthy of preservation than the rich array of animal life with which our country has been blessed.” Yet today, “as scientists around the world ring the alarm bells on this issue, the Trump Administration has put in place regulations that roll back these historic protections for endangered and threatened species— and that’s a major cause for concern,” Greenwald says. So, while personal choices matter and can make a bold statement, Greenwald acknowledges a serious commitment to reducing biodiversity loss involves working to strengthen government policy. “You can let congressional delegations know you care about extinction crisis and endangered species and want to see more funding go toward preserving biodiversity through the Endangered Species Act,” he says.
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Community made. Surf & style. Community made. Surf & style. 1000 41st Ave. | wavesandfades.com 1000 41st Ave. | wavesandfades.com
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ENVIRONMENT
EXPERTS AGREE THAT IT’S CRITICAL—FOR OUR FUTURE AND THE FUTURE OF ALL OTHER LIFE— THAT WE ACT NOW. While it’s not simple to measure the Endangered Species Act’s success, most conservation groups and many independent scientists agree the Act is one of the best national policies designed to protect biodiversity. By 2008, American scientists estimated the Endangered Species Act had helped prevent the extinction of at least 227 species, and the number of species recovered thanks to the Act outnumbered those that went extinct by 14 to 7 up to that year. With the rate of species loss now accelerating globally, it seems like the wrong time to diminish useful Endangered Species Protections. “We inherited a really rich world with a great diversity of species,” says Greenwald. “And as we chip away at that, we just make our world poorer.”
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SHAPERS
How an unconventional board rekindled this shaper’s love of surfing By NEAL KEARNEY
ur local board-building community has produced loads of unusual and eccentric shapes over the decades. Whether head trauma from skull-rattling swells or fumes from toxic board materials are to blame, there are plenty of local shapers whose ideas about surf design are unorthodox, to say the least. Joshua Denning can be counted among these “outside-the-box” shaping savants, yet there is a method to his madness. A true student of the craft, Denning’s shaping started with traditional tools and techniques, later diverting into distinct and unique ideas regarding what kind of board would best maximize his stoke. Born and bred in Bakersfield until age 14, Denning had his work cut out for him when he moved to Santa Cruz. Learning to surf in a hotly competitive environment that routinely scorned outsiders was no easy task in the early ’90s. Denning was able to overcome these handicaps, mastering surfing at a breakneck pace; soon he was being scouted by surf brands for sponsorships, winning contents, and even being profiled in a full-length surf film, Respect, in 1998. As time went on, surfing started becoming a “job” for the humble ripper, so he shifted his focus to surfboard building. Through the tutelage of shapers such as Steve Coletta, William “Stretch” Riedel, and Randy French, Denning learned the ins and outs of the craft. It was around this time when he became inspired by the exploits of experimental shapers like San Diego’s Ryan Burch, deciding to forgo conventional techniques altogether. Under the watchful eye of French, Denning created the “Foamy” —a lightweight craft he could use in any conditions that enabled him to have a ball: picking off waves that most serious shredders would scoff at, perfectly content to slide and spin on the scraps.
Here, Denning reminisces on how this free-flying foam creation took shape: “Something happened to me that I never thought would—I fell out of love with surfing. It felt like there was too much pressure to perform, so I literally stripped it all down and decided to shape a board that would enable me to have fun while still offering a challenge. Seeing what Burch was doing on his crazy asymmetrical and unconventional shapes, I wondered what it would feel like to ride an unglassed hunk of foam without fins. The idea was to see how seriously I could not take my surfing seriously. [Laughs.] The breakthrough for the development of the ‘Foamy’ happened when I called Randy French and asked him if I could use his shaping room, tools, [and] materials, as well as his guidance, to help me bring my dream to life. To my surprise he agreed with enthusiasm, saying, ‘Anything to get me out of the office and into that shaping room!’ I showed up the next morning and explained to him what I wanted to accomplish and create together. He walked behind a shipping container into a thicket of wild berry bushes to find a large block of closed-cell foam that was 20-feet long, 4-feet tall, and 3-inches thick [and was] consumed by prickly vines. I rushed home, grabbed some gardening tools, and got to work, hacking the foam free from the bushes. Once I’d cleared out enough space, we used a huge, electric hot wire to cut a massive chunk for me to experiment with. The shape I finished was about 5-feet long and 2-inches thick. The foam was brittle, which made for a very flexible board. French thought it would break if I tried riding it and suggested cutting it down the middle and gluing it back together with epoxy resin. He told me not to worry, but I was stressing inside during the process. The result was far from a perfectly flat shape, but French jumped in with his planer to help with the finishing touches. The result was a perfectly flat, sharprailed 5’2 block, stringer-less miracle that is still my go-to board to this day.”
PHOTO: BRYAN GARRISON
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s! d o o w d e R e h t n i y da i l o H a e ure s.c o m k t n e v Ta d a n o mountherm
Just minutes away in Felton | 17 Conference Dr. Felton CA 95018 | 831.430.4357 9 6 | SANTA CRUZ WAVES
MORE THAN REAL ESTATE…. COMMUNITY Thanks to our amazing clients we were able to make donations and sponsorships to these fine Local Non-Profits in 2019:
Mike Bloch, Realtor
Mid County Youth Soccer Live Oak Little League Mountains to Sea Santa Cruz Museum of Art and History Downtown Streets Team Vista Center for the Blind and Visually Impaired Santa Cruz County Animal Shelter Friends of the Felton Library O’Neill Sea Odyssey Adopt-A-Family, Santa Cruz Volunteer Center
Contract & Negotiation Specialist 831-588-1588 DRE – 03182661
Karina Hannah, Realtor Client Care & Marketing Specialist 831.515.1199 DRE – 02067532
The Bloch Real Estate Team is committed to making a donation to a local non-profit at every closed sale.
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westside - santa cruz 841 almaR ave. santa cruz ca open daily lunch & dinner 11am - 2am sunday brunch 10am
Happy Hour
$3 - $7 apps | $2 off draft and glasses of wine $1 off well cocktails daily 4pm - 6pm & 11pm - 12am sunday 11am - 6pm
aptos
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Thank you for voting us favorite Bar, Happy Hour, Pub Food, Chicken Wings and Burger! THEPA RISHPUBLICK .COM | FOLLOW US ON 9 8 | SANTA CRUZ WAVES
DECEMBER 18-22 Celebrate 40 years of Tortilla Flats with our annual Olé Mole Festival. We will be featuring over 10 moles representing different regions of Mexico. Tortilla Flats has hand crafted these delicious moles based on years of research and experience. Moles are the traditional fiesta dish. Made for weddings, births or any celebration.
DON’T FORGET OUR ORIGINAL MARGARITA! STILL THE BIGGEST AND BEST AROUND!
DOWNTOWN SOQUEL | 4616 SOQUEL AVE | 831.476.1754 | TORTILLAFLATSDINING.COM
SANTA CRUZ WAVES | 9 9
Reasons to Dine at Palapas
All special entrees $16.95
All specials dine in only including Kids Dine Free offer.
Mahi Mahi Tacos w/Mango Salsa Fresca Chile Verde Enchiladas de Pollo con Mole Wed: Sand Dabs w/Garlic Tomatillo Sauce Chile Verde DINNER Enchiladas de La Cocina Fresca
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Chicken, Beef or Cheese
Thur: Housemade Tamales Chicken or Pork
Chile Verde Ensalada del Mar
Crab and Shrimp Salad
Bring the family to Palapas for dinner Monday thru Thursday nights for our DINE FOR unique style of Mexican food and your children dine for free! * *Offer is good for one child’s (under 12) menu item per entree purchased from our regular menu by an adult in party. Valid Monday thru Thursday except holidays. Expires 3-26-20.
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Reservations Suggested
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8059 Aptos St, Aptos | 831-662-1721 www.aptosstbbq.com
1618 Mission St, Santa Cruz | 831-458-2222 www.missionstbbq.com 1 0 0 | SANTA CRUZ WAVES
21 Seascape Village, Aptos
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PHOTO COURTESY OF FRUITION BREWING
FOOD & DRINK
Fruition Brewing How a senior thesis morphed into Watsonville’s new sustainable brewery By LINDA KOFFMAN
C
ollege kids are known for “studying” beer in their spare time, but it’s not often a student makes the science of beer their official senior thesis—one that continues to inform their career long after graduation. Meet David Purgason, head brewer of Watsonville’s new brewery
and tasting room, Fruition Brewing. With co-founder Tallula Preston, whom Purgason calls his “partner in life and business,” Fruition hit the local microbrew scene in July 2019. As of this writing, the couple lives in Live Oak but is looking to move to Watsonville, where it has both a young business and some old
family history—Purgason’s great grandfather built a house there in the late 1800s. Purgason first started homebrewing beer as a 19-year-old student at UC Santa Cruz, where he majored in environmental studies with a focus on sustainable food systems and agriculture. At that time he and a
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Growing sustainably for over 30 years… BEST CHARDONNAY OF REGION - tie 2018 Santa Cruz Mountains Chardonnay 2017 Wildcat Ridge Chardonnay, SCMtns BEST CHARDONNAY OF CLASS 2017 Wildcat Ridge Chardonnay, SCMtns DOUBLE GOLD MEDAL 2015 Santa Cruz Mountains Pinot Noir Winery & Tasting Room @ the Quarry•Corralitos Weekends, 12 - 5 pm
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PHOTOS: MICHAEL HANSON
PHOTO: KIYANA MODES
FOOD & DRINK
buddy were simply brewing “for friends and concerts and quasi-legal events.” At 21, still young but forwardthinking, he took his passion project into the classroom with a senior thesis titled “The Sustainability of Craft Beer in California.” It was, he says, “an excuse to go to every brewery we could and pick the brains of everyone behind them and learn.” That grain-to-glass look at the economics, water consumption, and grain usage in beer-making inspired Purgason to know not only where everything comes from during the process, but also how it could be improved. Now 29, he and Preston are putting that knowledge to use at Fruition. Buying all California-grown grain and organic as much as possible, the coowner says, “We try to support our local community and farmers so that we’re
not creating such a huge footprint.” Fruition makes 200 to 300 gallons of beer at a time but serves directly from one single tank, which makes for a brewery-to-taproom operation. “We really try to serve everything from our bright tanks and cold box instead of filling tanks and cans or delivering kegs, because it saves on water, chemicals, time, and labor.” The craft beer hub located in East Lake Village Shopping Center uses repurposed wine and dairy tanks for its brewing process because, Purgason philosophizes, “You make do or you do without; we couldn’t afford brand-new equipment.” The recycled materials are more than just cost-saving—they reflect the owners’ values. Purgason says, of the two brewing tanks sourced from Craigslist and the three fermenters inherited
from Capitola’s Sante Adairius Rustic Ales, “Frankly, they’re better quality, made in America, and not being shipped on a slow boat from Asia.” With flavors like olallieberry and hibiscus making their way into some craft concoctions, the couple’s appreciation for the plentiful agricultural region in which they live is evident in the name itself. “Fruition translates into bearing fruit, and we like using the local fruit of our area and supporting local farmers,” the brewer says. “I would rather know the farmer and be able to shake their hand and ask them how they grow.” Having now opened his own brewery with sustainable practices, how did that senior thesis—which Purgason calls a “choose your own adventure” class assignment—end up scoring back in the day? “I got an A.”
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Nightly Specials • Sustainable Seafood • Heated Patio Dining & Full Bar • Fresh, Local & Organic Produce • Natural Source-Verified Meats 2621 41st Ave, Soquel | (831) 476-3801 | CafeCruz.com
Café Cruz Gift Cards & Apparel make great holiday gifts!
GIFT CARDS AVAILABLE
ARDS AVAILABLE
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PHOTO: BOB BARBOUR
PHOTO: BOB
PHOTO: TYLER FOX
FOOD & DRINK
Meals with Feels
Warm up the gloomy months with these delicious winter dishes
A
By ARIC SLEEPER
fter a long, bone-chilling surf session in the frigid winter waters of the Monterey Bay— when even a steamy, too-long shower doesn’t quite do the trick—a hot and hearty meal might be what it takes to bring your core back to temperature. Although, spending hours in the Pacific Ocean in December isn’t the only excuse to treat yourself to an extravagant meal suited for the season. For a filling, farmto-table dish with the rich warmth necessary for the dark and dreary months, try any of these tempting establishments.
Vim
Herb-Crusted Pork Tenderloin and Parsnip-Fennel Puree in Pomegranate Pork Jus $31 Ever since Jesikah Stolaroff was a kid, she wanted to own a restaurant in her hometown of Santa Cruz. After earning her stripes as a chef in a number of Bay Area restaurants, she’s back in town, and at the helm of her very own finedining establishment, Vim. “I went through so many names for this place,” says Stolaroff. “Many people thought I’d never decide, but when I heard Vim, I knew it was perfect. It means energy and vibrancy and that’s what I want this place to have—a feeling that warms you from the inside.” Stolaroff is all about peak-of-theseason ingredients, and for the winter
months, her menu features a number of hearty and comforting dishes that make you forget about the cold drizzle outside. Our favorite on the menu is the pork tenderloin, which is served over a fennel-parsnip puree with a pomegranate pork jus, and a side of chili Brussels sprouts and charred fennel. “It’s not a heavy winter dish, but it’s still very comforting,” says Stolaroff. Pair the entrée with a Pomegranate French 75 from Vim’s fully stocked cocktail bar—and, yes, there is a happy hour—for a fizzy and refreshing palate cleanser.
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PHOTO: TYLER FOX
FOOD & DRINK
BAD ANIMAL Schnitzel $18 Before he ran the show at bookstore and restaurant Bad Animal, Mississippi-born chef Todd Parker cut his teeth as a cook all over the world. Parker spent a few years living and working in Western Germany, which inspired his unique schnitzel. “It’s one of our signature dishes and we’d probably get a lot of backlash if I took it off the menu,” says Parker. “It’s kind of traditional and it’s kind of not.”
Parker’s schnitzel veers from the ordinary in a few key ways, all of which make for a savory meal with an umami flavor that sticks to your ribs and stays with you in the best kind of way. Instead of the traditional veal, Parker uses pork, and in place of an anchovy garnish, he creates anchovy butter, which he uses to pan fry the pork. The schnitzel is served with a side of koji-laced potatoes in a potato cream sauce.
Parker points out that schnitzel is an excellent dish to make at home, but it takes the experience of a seasoned chef to kick the flavors up a notch. In fact, some of Bad Animal’s German patrons told him that his twisted schnitzel was the best they’d ever had. “It’s easy to get caught up doing things in a traditional way,” he says, “but we’re not in Vienna, so I can do things the way that I want, and take it to the next level.”
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2nd Location
NOW OPEN In Scotts Valley!
Best Breakfast in Capitola
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PHOTO: TYLER FOX
FOOD & DRINK
Persephone Quince-Glazed Fogline Farm Chicken $32 Unlike the mythical goddess, Persephone in Aptos does not disappear in the winter months. Locally owned and operated by Aptos-raised siblings Alex Potter, sommelier, and Chef Cori Goudge-Ayer, Persephone is a venue for organic local fare and is truly farm-totable. The pride of their winter menu is the Quince-Glazed Fogline Farm Chicken. The chicken is stuffed with Persephone’s house ricotta, which is made from Claravale Farm’s whole
milk, and flavored with rosemary. After searing and baking the chicken, it’s coated with a quince glaze. The meal is served with baked spaghetti squash, sautéed with fennel, and a scallion polenta. “Quince is such a beautiful fruit, and has a pretty short season. It has a beautiful rosy pink color and a fruity almost floral flavor,” says Chef GoudgeAyer. “The rosemary, squash and fennel has a warming effect. The polenta is
colored a beautiful pale green and has the refreshing taste of scallions.” The sweetness of the quince and the squash, paired with the earthy flavor of the rosemary and the creaminess of the ricotta and polenta, give the dish an interesting and rich flavor profile. The fennel and scallion add color and depth to the mix, and give the dish a look appropriate for the holiday season.
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CAFE CRUZ
DINING GUIDE Downtown 515 KITCHEN & COCKTAILS
HULA’S ISLAND GRILL
PACIFIC THAI
ZOCCOLI’S
California twist on Hawaiian island grill and tiki bar. 221 Cathcart St., Santa Cruz,
Authentic Thai cuisine and boba teas in a modern and casual dining atmosphere. 1319 Pacific Ave., Santa Cruz, (831) 420-1700, www.pacificthaisantacruz.com
Iconic delicatessen, sandwiches, salads, sides. 1534 Pacific Ave., Santa Cruz, (831) 423-1711,www.zoccolis.com
With a focus on inventive small plates and cocktails,
(831) 426-4852, www.hulastiki.com
515 Kitchen & Cocktails has been offering a nuanced
IDEAL BAR & GRILL
take on internationally influenced California cuisine in downtown Santa Cruz since 2006. 515 Cedar St., (831) 425-5051, www.515santacruz.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.).
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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) 423-3827, 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
MISSION ST. BBQ
PONO HAWAIIAN GRILL AND THE REEF Traditional Hawaiian grill, poke bar, fresh ingredients, full bar. 120 Union St., Santa Cruz, (831) 426-7666, www.ponohawaiiangrill.com
SOIF RESTAURANT & WINE BAR 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
STAGNARO BROS. SEAFOOD INC.
Serving up smoked barbecue, craft beer and live music. 1618 Mission St., Santa Cruz, (831) 458-
Seaside eatery turning out fresh seafood staples on the Santa Cruz Wharf with views of the Pacific. 59 Municipal Wharf, Santa Cruz,
2222, www.facebook.com/missionstbbq
(831) 423-2180
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 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
N E P O W
NO VOTED BEST HAWAIIAN CUISINE 2015-19
LA!
IN
ITO CAP
BEST LOCAL FOODTRUCK BEST DOG FRIENDLY RESTAURANT 2018 2017-18
PUPUS | POKE | PLATE LUNCHES & MORE
3744 CAPITOLA ROAD • CAPITOLA 831.476. PHKT (7458)
Weekly Specials Ideal Bar & Grill offers a beautiful setting for Holiday banquets and office parities. Our private beach room can host 20-50 guests and includes a small heated patio and private bar. We can accommodate buffet style and plated menu options as well as cocktail party room set-up.
SAT/SUN BREAKFAST SPECIAL $7.95 (8-10am)
FULL SERVICE COFFEE BAR Open Daily at 7am
IN THE BAR HAPPY HOUR M-F 3:30-5:30 Drink & App Specials
OPEN DAILY
Mon-Fri at 11am LUNCH & DINNER
OPEN SAT& SUN At 8am for BREAKFAST, LUNCH & DINNER
SUNDAY & MONDAY
Baby Back Ribs $12.95
TUESDAY
Local Favorites $13.95 (6 entree choices)
WEDNESDAY
Live Maine Lobster $16.95
FRIDAY
Prime Rib Night $16.95 106 BEACH ST. | SANTA CRUZ, CA 95060 IDEALBARANDBRILL.COM | 831.423.5271
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FOOD&DRINK DINING GUIDE EL JARDÍN RESTAURANT
MALONE’S GRILLE
Delicious and authentic Mexican cuisine featuring locally grown, fresh ingredients. 655 Capitola Road, Santa Cruz, (831) 477-9384, www.eljardinrestaurant.net
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.
LA POSTA RESTAURANT 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.
HAPPY HOUR WED-FRI & SUN 3:30-5:45 CLOSED MONDAYS & TUESDAYS
787 Rio Del Mar Blvd, Aptos 831-662-9799 | bittersweetbistro.com
Ramen after surfing?
SEABRIGHT BREWERY Rotating beer selection, with dog-friendly outdoor patio. 519 Seabright Ave., Santa Cruz, (831) 426-2739, www.seabrightbrewery.com
TRAMONTI RESTAURANT Made with organic, local or Italian-imported ingredients, Tramonti’s authentic recipes reflect its family traditions and the simplicity and warmth of true Italian cuisine. The original Italian-style thin crust is baked in a brick oven, with fresh for di latte mozzarella and San Marzano tomato sauce. 528 Seabright Ave., Santa Cruz, (831) 426 7248, www.tramontisantacruz.com
Westside/Scotts Valley BRUNO’S BAR & GRILL 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
Ramen • Sushi & More ... 830 41st Ave. Santa Cruz welovekaito@gmail.com Closed on Mondays
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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) 421-0507, www.parishpublickhouse.com
SUSHI GARDEN Japanese cuisine specializing in fresh sushi, creative rolls and hot entrées. Spacious dining area with live music performances every Friday and Saturday night. 5600 Scotts Valley Drive, Scotts Valley, 831-438-9260, www.sushi-garden.com
VIM Vim is named for the energy and vitality that it brings to the Santa Cruz culinary scene. Patrons are invited to linger over approachable New American cuisine, decadent desserts, and modern cocktails. Chef Jesikah Stolaroff brings the feeling of home together with local ingredients and refined technique to create food that fills the heart. 2238 Mission St, Santa Cruz, (831) 515-7033, vimsantacruz.com
Eastside/Capitola AVENUE CAFÉ
Grass-fed beef, fun atmosphere, and a great beer menu. 1520 Mission St., Santa Cruz, (831) 425-5300, www.burgersantacruz.com
Serving traditional breakfast and lunch, along with some Mexican favorites. 427 Capitola Ave., Capitola (831) 515-7559, www.avenuecafecapitola.com
BURN HOT SAUCE
BURN HOT SAUCE
BURGER.
KAITO
MISSION ST. BBQ
Burn Hot Sauce hand-made sauces are fermented for a year with local organic peppers, and are loaded with natural living probiotics. Spice levels range from mild to wild. Available at Santa Cruz Westside and Live Oak Farmers Markets. (831)888-6576
Burn Hot Sauce hand-made sauces are fermented for a year with local organic peppers, and are loaded with natural living probiotics. Spice levels range from mild to wild. Available at Santa Cruz Westside and Live Oak Farmers Markets. (831)888-6576
CASCADES BAR & GRILL AT COSTANOA
CHILL OUT CAFE
California cuisine, local, organic, and handcrafted ingredients. 2001 Rossi Road at Hwy 1, Pescadero, (650) 879-1100, www.costanoa.com
Breakfast burritos, espresso drinks, beautiful garden. 2860 41st Ave., Santa Cruz, (831) 477-0543, www.chilloutcafesantacruz.com
FOOD&DRINK
DINING GUIDE
EAST SIDE EATERY, PLEASURE PIZZA Offering traditional pizza, as well as new and exciting tastes and textures. 800 41st Ave., Santa Cruz, (831) 431-6058, www.pleasurepizzasc.com
KAITO
SUSHI GARDEN Japanese cuisine specializing in fresh sushi, creative rolls and hot entrées. Relaxing atmosphere with a beautiful koi pond. Separate sake bar with extensive list of sake pairings and local wine/beer during dinner. 820 Bay Ave.,831464-9192, www.sushi-garden.com
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
ZELDA’S ON THE BEACH
MARGARITAVILLE
Soquel
Waterfront restaurant offering a lively setting for casual Californian cuisine and cocktails. 231 Esplanade, Capitola, (831) 476-2263, margaritavillecapitola.com
PARADISE BEACH GRILLE Fine dining in the Capitola Village. An awardwinning beachside restaurant with spectacular ocean views. 215 Esplanade, Capitola, (831) 476-4900, www.paradisebeachgrille.com
THE POINT CHOPHOUSE 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, (831) 476-2733, www.thepointchophouse.com
PONO HAWAIIAN KITCHEN & TAP CAPITOLA Hawaiian-style kitchen featuring 16 rotating taps with craft beer from the islands and beyond, Sabe cocktails, ciders, wine and, of course, the aloha spirit! Pupus, poke plate lunches and more. 3744 Capitola Road, 831-476-7458
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) 475-1511, 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
Indoor and outdoor dining with a beachfront deck, where American dishes, including seafood, are served. 203 Esplanade, Capitola, (831) 4754900, www.zeldasonthebeach.com
CAFE CRUZ Rosticceria and bar, nice atmosphere, fresh and local. 2621 41st Ave., Soquel, (831) 476-3801, www.cafecruz.com
SURF CITY SANDWICH Fast-casual dining with craft sandwiches, gourmet soups, salads, and a micro-taproom. 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
Aptos/Watsonville AKIRA Now in Aptos, sushi made with fresh-caught seafood and locally grown produce. 105 Post Office Drive, Ste. D, Aptos, (831) 708-2154, akirasantacruz.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
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 hour with a handcrafted cocktail. The heated outdoor patio welcomes good dogowners and their furry friends. 787 Rio Del Mar Blvd., Aptos, (831) 662-9799, www.bittersweetbistro.com
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FOOD&DRINK DINING GUIDE BURGER. Grass-fed beef, fun atmosphere, great beer menu. 7941 Soquel Drive, Aptos, (831) 6622811, www.burgeraptos.com
CAFE BITTERSWEET Breakfast and lunch served Tuesday through Sunday. Outdoor dog-friendly patio. 787 Rio Del Mar Blvd., Aptos, 831-662-9799, www. bittersweetbistro.com
CAFE RIO Enjoy ocean-front dining with breathtaking views. 131 Esplanade, Aptos, (831) 688-8917, www.caferioaptos.com
CANTINE WINE PUB Winepub serving wine, craft beer, cider,
MANUEL’S MEXICAN RESTAURANT
SANDERLINGS IN THE SEASCAPE BEACH RESORT
Traditional, delicious recipes, cooked fresh daily, served with a genuine smile. 261 Center Ave., Aptos, (831) 688-4848, www.manuelsrestaurant.com
Where your dining experience is as spectacular as the view. 1 Seascape Resort Drive, Aptos, (831) 688-7120, www. sanderlingsrestaurant.com
PALAPAS RESTAURANT & CANTINA
SEVERINO’S BAR & GRILL
Coastal Mexican Cuisine. Extensive tequila selection. Happy Hour, and dinner specials. 21 Seascape Blvd., Aptos, (831) 662-9000, www.palapasrestaurant.com
Award-winning chowders, locally sourced ingredients. 7500 Old Dominion Court, Aptos, (831) 688-8987, www. severinosbarandgrill.com
PARISH PUBLICK HOUSE
SUSHI GARDEN - WATSONVILLE
Two full bars, rotating taps, delicious pub fare, patio seating and thirst-quenching cocktails. 8017 Soquel Drive, (831) 688-4300, theparishpublick.com
Japanese cuisine specializing in fresh sushi, creative rolls, hot entrées and unique house specials. Casual and friendly atmosphere. 1441 Main St. Watsonville, 831-728-9192, www.sushi-garden.com
bubbles, and tapas. 8050 Soquel Dr, Aptos,
PERSEPHONE
www.cantinewinepub.com, 831-612-6191
Persephone serves a seasonally changing farmto-table menu with influences ranging from Italian to Middle Eastern. All of the dishes are based on the locally available products and produce. Locally owned and family operated. 7945 Soquel Dr., Aptos, 831-612-6511, www.persephonerestaurant.com
FLATS BISTRO Coffee, pastries and wood-fired pizzas. 113 Esplanade, Rio Del MarBeach, Aptos, (831) 661-5763, www.flatsbistro.com
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San Lorenzo Valley COWBOY BAR AND GRILL Sandwiches, steaks and American fare served in a kid-friendly joint with a countrywestern theme. 5447 Hwy 9, Felton, (831) 335-2330, www.feltoncowboy.com
THE CREMER HOUSE 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
SUSHI GARDEN - APTOS Brand new location in Rancho Del Mar Center, serving fresh sushi/sashimi and delicious hot entrées in a spacious dining area and large communal bar seating. 38 Rancho Del Mar, 831-661-0721, www.sushi-garden.com
Bon appetit!
wine.beer.tapas local wines, beers & ciders on tap
Try Us For Your Party or Special Event
Bottle & Flight Specials Mid-week
Enjoy The View From Our Outdoor Patio
Aptos Village
8050 Soquel Dr 831- 612-6191
cantinewinepub.com
•AN AMERICAN RESTAURANT & ALEHOUSE•
Thoughtfully prepared meals with organic ingredients •21 rotatating beer taps •10 wine taps
We love our locals so here’s the 411 on our specials
Tuesday Nights TACO TUESDAY & choice of beverage*
Wednesday Nights POT PIE NIGHT
Chicken in a cream sauce with winter vegetables and potaoes in a puff pastry & choice of beverage*
Thursday Nights Pasta Special & choice of beverage* $15 each Vegetarian options available each night *Includes a $7.00 discount on your choice of beverage. 5-7:30 p.m. While supplies last.
Now serving craft cocktails! 831-335-3976 SANTA CRUZ WAVES | 11 5
HAPPY HOUR
Mon - Fri Noon - 6pm
All day Wednesday $2.50 Well & Draft Beer
HAPPY HOUR
Mon - Fri 10am - 6pm $1 OFF most drinks
– 413 SEABRIGHT AVE. 10am – 2am Daily • 21+
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– 712 OCEAN STREET
6am - 2am daily • 21+
SUSTAINABLE SWAPS
Coffee Unfiltered
Future-friendly alternatives to wasteful coffee consumption | By ARIC SLEEPER
W
hen caught in the relentless cycle of the workweek— where thoughtful planning slowly gives way to convenience—it can be easy to forget about the long-term consequences of purchasing coffee in a disposable cup, especially at 8 o’clock in the morning. However, that convenient single-use cup or coffee pod will probably end up in a landfill. There, it will slowly release greenhouse gases into the air, and slowly break down into harmful micro-plastics. For those who want to curb the environmental impact of their morning routine, there are a number of future-friendly ways to get your morning fix. Trim the Waste: Buying one disposable coffee cup per day adds up to around 23 pounds of waste each year. Try to shave those pounds with a stainless steel coffee canister, or a hand-blown, cork-banded glass coffee mug like those sold at The Zero Shop in Capitola.
Unwanted Emissions: Once buried in a landfill, both coffee cups and coffee grounds emit methane into the atmosphere. A greenhouse gas, methane is about 25 times more harmful than carbon dioxide.
coffee filters can still be wasteful. Remember that even a paper filter can be reused multiple times, or composted with the grounds. Go a step further and kick the paper habit entirely with an organic cotton filter, or one made from metal.
A Second Life: After brewing up the morning pot, use the leftover grounds to amend the soil in a garden, or even better, add it to the compost pile. Scientists at Lancaster University in the U.K. are even working on a biodiesel derived from coffee grounds, which could be fueling cars in the far future.
Choose Wisely: About 600 billion single use cups are distributed across the globe each year. To help reduce this number, avoid corporate coffee chains that offer mainly disposable paper cups. Instead, patronize local cafes that offer reusable ceramic mugs for those drinking inside, or ones that encourage customers to bring their own container by charging for disposables.
Attack of the Pods: Even the creator of Keurig’s single-use cups has disavowed his invention, which is too small to be processed by many recyclers. These convenient yet costly little cups create about 966 million pounds of waste each year. Going Paperless: Using a glass pourover is a great environmentally friendly way to make coffee, but using too many
Ditch the Bag: Most single-use coffee bags are lined with the same plastic as disposable paper cups and are not recyclable. Instead of bringing coffee home in a single-use bag, buy beans in bulk, and bring a reusable jar or bag of your own.
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COMPANY
FEATURE COMPANY FEATURE
F-ONE GIVES YOU WINGS By ALOE DRISCOLL
“It’s funner than surfing Mavericks,” claims Tyler Conroy, a regular at Mavericks. We are driving up the coast to go surf foiling, a sport I have never tried but Conroy has been obsessed with it since he first set foot on a hydrofoil surfboard two years ago. A hydrofoil is comprised of a long metal mast and two sets of wings that attach to the bottom of the board and allow it to lift above the water. “You feel like a bird,” Conroy says. Conroy is an ambassador for F-One Foil, a global company that produces hydrofoils, kites, and boards for a variety of watersports. Founded in 1996 and based in France, F-One got its start producing kiteboards. The company expanded to pioneering kites in a range of different sizes, and developing a proprietary kite with a delta-C patent, which is now the most widely sold kite in the world. About 10 years ago, kite racers began experimenting with hydrofoils to increase speed, and F-One began engineering kite foil designs. At the time, only one size of hydrofoil was available;
however, the company developed a series of products that opened up the market to amateur kiters and made the sport accessible in lighter winds (since foil creates less drag on the water). With the development of its hydrofoil line, F-One expanded beyond kiteboarding to include surfing, stand-up paddle (SUP), windsurfing, wakesurfing, and the relatively new sport of wingsurfing. “We went from one category to six categories in a few years,” reflects Nico Ostermann, F-One’s North American distributor. F-One has set me up with a 5-foot Rocket surfboard ($899, all prices from bayareakitesurf. com) and a Gravity Hybrid Carbon 1800 Hydrofoil with a 65cm mast ($1,748). When Conroy and I pull up to the spot, the waves are thigh-high and junky. I wouldn’t bother surfing these waves with my favorite groveler, but Conroy is as ecstatic as a dog in a bacon factory. “Hydrofoiling makes crappy waves really, really fun,” he insists. The foil board paddles and
duck dives like a normal surfboard, but when I catch my first wave, it transforms into a possessed pogo stick and launches me straight into the air. “You have to keep your weight forward,” laughs Conroy as he flies by. He pumps above the surface chop, gliding far out onto the shoulder and carving back into the whitewater, generating speed in places where a traditional surfboard bogs. When the wave finally dribbles down to nothing, he kicks out but doesn’t slow down—he just keeps pumping back to the lineup and straight into another wave. By the time we get out of the water, I still haven’t gotten the hang of the foil board, and I’m shocked to realize that four hours have flown by. “Surf foiling is the hardest of the foil sports to learn,” Ostermann tells me later. “You should try the wing.” The wing is a hand-held kite that harnesses the power of surface wind, used in conjunction with a hydrofoil board, which taps into associated swell energy in the water. Wingsurfing is similar to kitesurfing; however, according to Ostermann,
PHOTOS COURTESY OF F-ONE FOIL
SANTA CRUZ WAVES | 11 9
COZY ON THE
COAST SEASONAL OFFERINGS 12 0 | SANTA CRUZ WAVES
WITH CRISP MORNINGS & PERFECT SUNSETS OUR WINTER SEASON IS A GREAT TIME TO COZY-UP ON THE COAST. COZY ON THE COAST PACKAGE: Grab your favorite book and reserve any accommodation with a fireplace. Package includes Costanoa robes & mugs with spiked hot cocoa BUY A GIFT CERTIFICATE: Purchase $500: receive a free night in a Cypress Village Tent Bungalow Purchase $250: receive1/2 off a night in a any Tent Bungalow accommodation Two robes and two mugs per package. Proof of age required for alcohol consumption. Valid through January 31st, 2020. Gift certificate free stay and 1/2-off stay must be used before March 15th. 2020, no cash value. Not valid with any other special or offer. Not valid for groups. Pricing does not include tax and fees. Certain blackout dates apply. Not available Holidays. Certain restrictions apply.
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2001 ROSSI RD. AT HWY 1 (30 MIN. NORTH OF SANTA CRUZ)
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I FEEL LIKE I COULD DO THIS ALL DAY, OR AT LEAST UNTIL MY ARMS FALL OFF, BECAUSE I AM STOKED IN A WAY THAT I HAVE NOT BEEN STOKED IN A LONG TIME. “the wing is super simple and a lot safer.” A week later, I meet Bruce Johnson at Coyote Point to demo the F-One Swing, a 5.0m2 wing ($899), along with a 7-foot-6-inch Rocket SUP ($2,349) and Gravity Hybrid Carbon 2200 Hydrofoil with a 75cm mast ($1,798). Inside the bay, the water is windblown and waveless, which Johnson says will be best for my first wingsurfing experience. After we pump air into our wings, Johnson gives me a 15-minute tutorial on wingsurfing, helps me carry my setup to the water’s edge, and turns me loose. This is already more user-
friendly than the week of kiteboarding lessons I took last year, which I spent encased in a harness and a tangle of lines, literally tied to an instructor. I kneel on the board, grasp the handles of the wing and lift it into the wind. The board begins to coast along the water and I climb to my feet. Just like that, I am wingsurfing—kind of. I make three trips downwind, wingsurfing a quarter mile down the beach and then walking back up again, since I haven’t yet learned how to go upwind. Though it’s hard to carry the hydrofoil SUP and the wing flapping in the wind, I feel like I could do this all day, or at least until my arms fall
off, because I am stoked in a way that I have not been stoked in a long time. For the second time this week, I lose track of time because I am having a blast in conditions so crappy that I normally wouldn’t have considered surfing at all. “Typically surfers hate the wind. It’s possible that the wing is that one product that can bridge the gap,” Ostermann predicts. “It seems to me that if there is one moment in time that things are coming together, it’s now.” For more information, contact bayareakitesurf.com.
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FIELD NOTES
Be Polite or Die By KYLE THIERMANN
I
am writing in a coffee shop and the woman sitting next to me is on her laptop, chewing kale salad— loudly. She is an attractive brunette wearing nerdy glasses and looks to be about 30, but all I can focus on is the kale crunching between her teeth. Am I the only one noticing this? I can’t be. She is now devouring a cacao protein bar and with the strength and decibel of a lawn mower. Not even the barista’s coffee blender can compete. If someone were to run into the coffee shop screaming “tsunami!” no one would be able to heed the warning. This woman is a risk to public safety and she needs to be contained. I can see only two options. One,
I politely ask her to chew less loudly. Or two, I poison her cappuccino. I hate awkward conversations, so it will need to be the latter. If only she learned some basic manners we could have avoided this whole murder-ina-coffee-shop situation. I would give myself a C+ in good manners. I look people in the eye, but rarely remember their name after being introduced. My mom fought like a teamster to teach me etiquette. It wasn’t easy. She was up against a surf culture that silently views acts of politeness as “giving in to The Man.” Over time her fortitude prevailed: I can now offer a firm handshake and chew with my mouth closed. The utility of basic manners
is to reduce distraction. Maybe the woman sitting next to me is a brilliant engineer working tirelessly to bring solar power to scale. Maybe she owns a cat named Khaleesi. But I have decided to focus my attention like a sniper on the way she smacks her lips while chewing food. Maybe I shouldn’t be so callous. After all, I’m no Queen Elizabeth. I still slouch. Come to think of it, I have been slouching for the entirety of this vindictive takedown. My victim, however, has been chewing with great posture. Have I been annoying her? Have I been reading out loud? Why does my coffee taste like cyanide?
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