Santa Cruz Waves April/May 2018 Issue 4.6

VOL 4.6

SANTA CRUZ WAVES | 1 APRIL/MAY 2018

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D A L E F R I D AY Favorite Realtor

F R I D AY R E A LT Y Best Real Estate Team

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SANTA CRUZ WAVES | 3

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SantaCruzNewHomes.com | 831.854.7454 1018 Rodriguez Street, Santa Cruz, CA 95062 Disclaimer: All renderings, floor plans, and maps are concepts and are not intended to be an actual depiction of the buildings, fencing, walkways, driveways or landscaping. Walls, windows, porches and decks vary per elevation and lot location. In a continuing effort to meet consumer expectations, City Ventures reserves the right to modify prices, floor plans, specifications, options and amenities without notice or obligation. Square footages shown are approximate. Please see your Sales Manager for details. Š2018 City Ventures. All rights reserved. BRE LIC #01877626.

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ADVERTORIAL

Captain Joe Stoops on board The Sea Spirit

THE SEA SPIRIT OF SANTA CRUZ FOR SOME PEOPLE, THE OCEAN BECKONS THEIR NAME. CAPTAIN JOE STOOPS AIMS TO HELP THEM ANSWER THE CALL

T

he moment that stands out most clearly in Capt. Joe Stoops’ mind—the one that he can picture clearly and remind himself of how extraordinary it is to be on the ocean—is motoring in 1999 off the coast just south of the Monterey Bay, in big, powerful swell just before dusk.

Stoops, a Santa Cruz local, surfer, and charter boat captain, was fishing—as he has enjoyed immensely his entire life—when a pod of behemoth Blue whales swam into his view.

“They were within casting distance of the boat, these giant creatures, right there, moving between these 18-20 foot waves,” he recalls.

He watched, marveling, as the whales began leaping across the troughs between the waves.

“Instead of crashing down into the water, they would just slip into the next wave in front of them,” he says. “It was like these Mavericks waves, but whales were coming out of them.”

Now, Capt. Stoops, and his wife Raina, are working to provide other people with their own authentic experiences on the ocean, and collect their own unforgettable memories.

Stoops, who has worked on boats and as a commercial fisherman his entire adult life, is now unveiling a new venture featuring custom charter excursions on the Monterey Bay. His vessel: the Sea Spirit, a 50 foot motorboat with an expansive wrap-around deck, front-mounted pilot house, and 565 horsepower John Deere diesel engine. The vessel—which is outfitted with new equipment and maintained with an adoration reserved by mothers with newborns and men with boats—is docked in the Santa Cruz Harbor right in front of Johnny's Harborside restaurant.

The boat features outdoor and indoor seating, a heated cabin with a snack and beverage bar, and a bathroom (known as the “head” in nautical terms.)

In the early 1990s, Capt. Stoops worked the waters of Alaska’s Inside Passage, where he was a well-respected guide out of Elfin Cove. He ran a boat along the Big Sur coastline in 1993 for diving exhibitions, and also lived in Florida where he was a competitive sports fisherman.

In 1998, he returned to his hometown of Santa Cruz and began offering special sports fishing charters, where he helped countless beginner and advanced clients learn his special craft.

Capt. Stoops has explored the Monterey Bay area extensively, and past charter clients hail his knowledge of the region’s fisheries as abundant and insightful. And while his love for fishing has defined both Stoops’ career and free time, the Sea Spirit charters will focus on whale watching, coastal history, and ecological tourism.

“This gives people a chance to experience Santa Cruz and the Monterey Bay from a new perspective,” says Raina Stoops, who manages and coordinates clients’ inquiries. “Many people haven't seen whales out in the wild, and it’s also beautiful to view our county’s quaint beach communities from sea.

“It gives people a chance to escape the rat race of their everyday lives,” she continues, “coming out on the ocean, feeling the wind, listening to the birds and sound of the water, maybe having a glass of wine or beer, hopefully seeing a whale or two—it can be magical.”

And for Capt. Stoops, being out on the ocean provides the equivalent of a deep relaxation day spa.

“It’s completely immersive,” he says. “It’s mind-soothing. Whatever you’re stressed about on land, going out there with the fresh air and smell of the ocean, the marine life, it clears all of that up. It’s a different world out there.”

To learn about morning and afternoon charters aboard the Sea Spirit as well as evening sunset cruises, visit Seaspiritsantacruz.com

Every seat is a front row seat SANTA CRUZ WAVES | 9

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Alex Martins is a quiet guy with a total of five photos on his Instagram, the majority of which are of his wife and two young children. He doesn’t care about new likes or how many followers he has; he simply wants to go out and catch the biggest waves on the planet. Here he is letting his surfing do the talking at Mavericks.

PHOTO: FRED POMPERMAYER

Local legend Anthony Ruffo puts in more time searching for that perfect wave than most, and during this particular session he reaped the rewards. PHOTO: @CHACHFILES

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SANTA CRUZ WAVES M AG A ZINE

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EDITOR ELIZABETH LIMBACH

PHOTO EDITOR ERIK L ANDRY

PHOTOGRAPHY

SCW PHOTOGRAPHERS TYLER FOX BRYAN GARRISON DAVID LEVY LESLIE MUIRHEAD DAVE "NELLY" NELSON JEFF SCHWAB NEIL SIMMONS

MIKE GOLDER NOLAN GUTGESELL ANGELA HESSE MATT HOFMAN TIMMY HUNT BEN JUDKINS MARA MILAM TRE PACKARD BROOK PENQUITE FRED POMPERMAYER TIMOTHY RIDENOUR TRENT STEVENS HANNAH YAMAMOTO

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EDITORIAL

WRITERS DAVE DE GIVE ALOE DRISCOLL TYLER FOX JOEL HERSCH NEAL KEARNEY LINDA KOFFMAN LESLIE MUIRHEAD DAMON ORION ARIC SLEEPER

PROOFREADER JOSIE COWDEN GUEST EDITOR CHRISTA MARTIN

Spring into action!

DESIGN

CREATIVE DIRECTOR JOSH BECKER

SALES & OPERATIONS

PRESIDENT STEPHANIE LUTZ

CFO SARAH CRAFT

ACCOUNT EXECUTIVES SUZIE JOSEPH K ATE K AUFFMAN SADIE WIT TKINS

OFFICE MANAGER LESLIE MUIRHEAD

DISTRIBUTION MICK FREEMAN FOUNDER / CEO TYLER FOX

On the Cover: Early bird gets the worm—or, in this case, an amazing shot of a rare super-blue bloodmoon eclipse.

Photo: MATT HOFMAN

The content of Santa Cruz Waves magazine is Copyright © 2018 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.

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FIRST LOOK

PHOTO: NOLAN GUTGESELL

LETTER FROM THE FOUNDER

A TIME TO KILL

By TYLER FOX

N

ow that I have your attention, let me preface the fact that I didn’t get the nickname “nature boy” from having a violent demeanor or thirst for blood. From the time I was a munchkin, I’ve been fascinated by the natural world and its abundance of animals and wildlife. On any given day after grade school, I’d go out on the back deck of our house and hoot my best dove calls. Their distant replies would put a grin on my face and we’d talk for minutes on end. Growing up, we had a dog, three black cats, and a pet rat that I trained to follow me around my room and come to me when I whistled. My ultimate favorite were our family trips to the Monterey Bay Aquarium, where the wonders from beneath the sea had my face plastered to the plexiglass for hours. Apologies to the cleaning staff of 1989 for the copious amounts of drool and fingerprints.

Moving on ... you may be wondering why I've given such a foreboding title to this G-rated story. Well, until a few years ago, I had never purposely

killed an animal for my own consumption, and the thought of me or anyone else for that matter stalking and shooting an innocent creature just didn’t sit well with me. Why go through the trouble and the heartache when I could just buy some marinated tri-tip or a fillet of fish from the market? One word: Disconnect. In our current age we are more disconnected from the things we eat than ever before. Many of us haven’t the slightest clue where our burger comes from, how that chicken was raised, or in what manner our ahi tuna was caught. According to the Union of Concerned Scientists, the beef industry is responsible for at least 18 percent of U.S. methane emissions—which have 23 times the warming effect of carbon dioxide emissions. And, how’s this for a shock? It takes 1,799 gallons of water to produce just one pound of beef!

After learning more and more about the detrimental effects these industries have on our environment, I’ve changed up my routine a bit. I now eat meat only on the weekends and

I’ve found a passion for spearfishing and bow hunting. These activities get me out in the elements where I actually have to work for my meal. It’s not easy, and a lot of the time you go home empty-handed, but when you do end up landing a shot on an animal and have to go through the process of ending its life, I guarantee you won’t look at your meal in the same way. I’m not saying you should all go out and buy a speargun, bow, or rifle, but maybe visit a farm or fishery and see how the process works, and if you’re going to buy meat, do a little research first, and make sure it’s local and harvested in the most ethical, sustainable way possible. Collectively, even the smallest changes in our eating decisions can shape our planet’s future for better … or for worse.

TYLER’S FAVORITE FOOD DOCUMENTARIES:

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SANTA CRUZ WAVES | 2 7

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Santa Cruz County’s Only Certified Clean Green Dispensary 2 8 | SANTA CRUZ WAVES

INSIDE Volume 4.6 - APRIL/MAY 2018

82 119

76

94 FIRST LOOK

27 Letter from the Founder 31 Best of the Web 33 Word on the Street 38 Remember When ... ?

44 Grom Spotlight: Keanna Miller 46 Causes: Why Recycling Won't Fix the Plastics Problem

DROP IN

52 The 2018 Swellies Awards 76 In Depth: Floating Cities 82 Behind the Lens: Timmy Ridenour 94 Film: The Cigarette Surfboard 100 Mind & Body: Tick Season 101 102 Art: PangeaSeed 114 Environment: The Compost Catch

FOOD & DRINK

119 Local Eats: The Poke Craze 127 Drinks: Sante Adairius Rustic Ales 132 Dining Guide

COOL OFF

147 Field Notes 148 Company Feature 152 Event Gallery: The Sandbar Shootout 156 Event Gallery: Global Wave Conference

SANTA CRUZ WAVES | 2 9

TROY H I N D S 831 . 70 6 .6224 knowledge • competence • results

Out of the 40 real estate transactions that I've done, Troy has definitely given me the best customer service and been the most professional agent I've worked with.”

— Michael, 2017

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FIRST LOOK BEST OF THE WEB

BEST of the WEB

I INSTAGRAM

5 VIDEOS

R NEWS

@HENUTTS AND A SHEET GLASS HONEY HOLE @nellysmagicmoments ♥ 4,620

NAZARÉ GOES BALLISTIC Portugal’s giant turns it up to the max. The best big-wave surfers rode waves the size of mountains.

28,958 views

ABSOLUTE CARNAGE AT MAVERICKS A 19-foot Boston Whaler boat with two people onboard overturned while they were watching surfers at Mavericks. 28,958 views

CLOSE LUNAR ECLIPSE SETTING OVER A HILL IN YOSEMITE @neilsimmonsphotography ♥ 3,667

THE WEIRDEST AND MOST WONDERFUL WAVES Mind-blowing rides from an array of surfers.

15,670 views

“NO DRILLING” PROTEST On Saturday, Feb. 3, hundreds of people gathered at Lighthouse Point to protest future offshore oil drilling.

8,090 views

REVEALING RIO @levymediaworks ♥ 3,453

MAVERICKS PADDLE-IN REEF MASTERED Proof that surfers are starting deeper and deeper every season.

14,007 views

STEAMER LANE RESCUE AMID HIGH SURF ADVISORY Trapped against the rocky cliff and pounded by waves, a surfer was rescued by a fellow surfer.

7,999 views

CANDY LAND @jschwab_24 ♥ 3,150

SURF RANCH MEDIA SCRUM Ever wonder how amateurs would fare at Kelly’s wave pool? Wonder no more.

12,125 views

CONCERNED ABOUT CLIMATE CHANGE? Our city’s climate change hazards include extreme storm events, wildfires, flooding, drought, ocean acidification, and much more.

4,200 views

VISIT US:

santacruzwaves.com/videos @santacruzwaves santacruzwaves.com/local-loop SANTA CRUZ WAVES | 3 1

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FIRST LOOK

WORD ON THE STREET

Q: Cindy, procurement coordinator: “It has its good and bad, but I think more bad. I don’t like the idea that it’s so pretty here, and then you see these big ol’ boats ruining it.”

Brad, cook: “It can’t be good for the marine sanctuary around here, so I don’t think it’s a good idea at all.”

What do you think about the presence of cruise ships in the Monterey Bay?

John, retired: “I wouldn’t personally go on a cruise ship again, but I don’t mind them. Why not let them spend their money here?”

Sheena, financial advisor: “There are a lot of kids in the bay that swim and enjoy the ocean, and the pollution the ships let off would be horrible for everyone.”

Alfred, IT guy: “It would be nice for the economy, but that’s what San Diego is for. It’s not necessary here, unless they are going to give the town a face lift and make it exotic."

Domingo, retired carpenter: “I think it’s a danger to the wildlife we have out there. Where do they dump their trash?

Do they dump it here? We don’t need cruise ships in the Monterey Bay at all.”

d BY LESLIE MUIRHEAD

ASKED ON THE SANTA CRUZ MUNICIPAL WHARF

Phillip Warden, retired: “It’s good for the economy, but lousy for the environment.”

Edward, store manager: “They are going to kill the environment that’s around them because of the oil that leaks out. I grew up in the Philippines and there are a lot of ports there that have ruined the environment because of everything that comes out of the ships.”

SANTA CRUZ WAVES | 3 3

THE #1 SUP SHOP IN SANTA CRUZ SINCE 2010!

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Spend some time in the

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Moving forward … at every age

Thank you for helping us improve the health and well-being of aging adults, our environment and our community. < Grey Bears volunteer and surfer, Nola Moosman, 66, pulls a nice bottom turn at Capitola.

HEALTHY FOOD FOR SENIORS • RECYCLING CENTERS • T THRIFT HRIFT STORE STORE • BOOKS ELECTRONICS • CLASSES • EVENTS • REPAIR CAFÉS • VOLUNTEER • DONATE

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FIRST LOOK

REMEMBER WHEN ... ?

REMEMBER

WHEN … THE SOOTY SHEARWATER INCIDENT OF 1961 WAS RUMORED TO HAVE INSPIRED A HITCHCOCK CLASSIC?

By ARIC SLEEPER

S

ometime in the wee hours of Aug. 18, 1961, thousands of migrating sooty shearwater sea birds diverted from their normal flight path. After foraging on a bad batch of anchovies off the coast of Rio Del Mar, the flock wasn’t feeling so well, and headed to shore.

To their detriment, a thick fog had settled, and the nearest landmark to steer toward was the lights of Capitola. When they arrived there around 3:30 a.m., it became clear that the anchovies had caused more than just indigestion.

Capitola residents and visitors reported that they heard smashing and crashing—thuds on their roofs. Awoken by the cacophony, some stepped out of their homes, armed with flashlights, to find that the birds were flying straight toward them.

“One woman in Opal Cliffs opened the door and about six birds wanted to come in her house,” says Frank Perry, curator of the Capitola Historical Museum.

The owner of the Venetian Court Motel at the time, Edna Messini, who was attacked by a sooty sheerwater during the frenzy, said she heard the seabirds crying like babies. “They slammed against buildings, regurgitated fish, and knocked themselves out,” she said.

The next morning, yards and streets were blanketed with avian corpses and half-digested anchovies. Birds that survived the night lacked the strength to take flight. They huddled under cars and in alleys, and hid from felines, who were attracted to the pungent aroma that permeated the air. Concerned citizens

worked to gather the surviving birds and bring them back to the ocean where they were reported to regain their strength.

“Truckloads of dead birds were hauled away. Altogether, there were several thousand birds,” says Perry. “Public works and various sanitation departments sent guys out to collect the dead birds, many of which were run over in the streets. It was a mess.”

Locals were baffled. Dead birds were found all along the Monterey Bay, but most were concentrated in Capitola and Opal Cliffs. Experts at the time speculated that the dense fog had caused the sick birds to crash-land in Capitola, but the true source of the frenzy remained a mystery.

The perplexing incident caught the attention of auteur and part-time Scotts Valley resident

OPPOSITE PAGE: MOVIE POSTER, THE BIRDS (1963) © UNIVERSAL STUDIOS

SANTA CRUZ WAVES | 3 9

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FIRST LOOK

PUBLICITY STILL, THE BIRDS (1963) © UNIVERSAL STUDIOS

REMEMBER WHEN ... ?

PHOTO: COURTESY OF SANTA CRUZ SENTINEL

Alfred Hitchcock. The episode had made national news, and the legendary director asked the editors of the Santa Cruz Sentinel to send him a copy of their news article.

Hitchcock was in Hollywood during the incident working on a new movie, a film adaptation of a novelette called “The Birds,” which featured flocks of murderous fowl.

“Hitchcock was very famous at the time,” says Perry. “Not only had he made movies for decades, he also had a weekly television program, ‘Alfred Hitchcock Presents,’ and a murder mystery magazine.”

Then, and now, many locals believe that the 1961 incident served as the inspiration for Hitchcock’s 1963 film, but it was actually based on the 1952 work of fiction of the same name by English author Daphne du Maurier.

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REMEMBER WHEN ... ?

PUBLICITY STILL, THE BIRDS (1963) © UNIVERSAL STUDIOS

FIRST LOOK

“Hitchcock changed things around of course, as they often do for movies, but the basic story is du Maurier’s,” says Perry. “The Capitola incident did get a line in the movie, which gave credibility to this fictional story of birds gathering in huge numbers and attacking people.

It planted the idea in the viewer’s mind that it could really happen.”

More than three decades later, in 1991, a massive sea bird die-off occurred in the Monterey Bay. The culprit was a toxic algae bloom. Scientists speculated that the motive behind

the 1961 occurrence in Capitola wasn’t fog or a disdain for humanity, after all, but something similar.

In 2012, with this in mind, a team of scientists studied zooplankton from the Monterey Bay that the Scripps Institute for Oceanography had collected in the summer of 1961 and stored.

They soon found the source of the sooty shearwaters’ strange behavior: a neurotoxin called domoic acid, which had moved up the food chain from algae to anchovy to sooty shearwater.

Nothing quite like the sooty shearwater invasion of 1961 has

struck Capitola since, and although the movie wasn’t based solely on the incident, it is still quite strange that the film’s production occurred at the same moment in history.

“The timing was perfect,” says Perry. “Hitchcock hired the screenwriter in August and started to film in September 1961. As Hitchcock said in the Sentinel, it was, ‘merely a coincidence.’ The only way it could have been a better coincidence for him is if the Capitola incident happened just when the movie was released. That would’ve really boosted ticket sales.”

SANTA CRUZ WAVES | 4 3

4 4 | SANTA CRUZ WAVES

GROM SPOTLIGHT

K

KEANNA

MILLER Keanna Miller works hard, in and out of the water

By NEAL KEARNEY

W

hen 13-year-old Keanna Miller came into this world, she was already set up for success in surfing, as both her parents were competitive and respected surfers. She started surfing around 10, but she didn’t quite get the bug until she went to Kauai a year later. “It felt like someone flipped a light switch,” says the goofy-footer.

Since then, she’s been unstoppable, surfing as much as possible. During her first competitive victory, Miller was the only sixth grader in the final and smoked them all. She’s since picked up some major sponsors and heaps of new contest wins, but still finds time to live a wellrounded life.

“Jujitsu, singing, fishing, skating, golf—I’m into just about any activity that comes my way,” says Miller.

At Mission Hill Middle School, the eighth grader’s favorite subject is science, as she loves to find out how things work.

After school, in the surf lineup, Miller isn’t worried about getting hassled because, “I know if anything happens, the boys have my back.”

Buell Surf Sales and Marketing Vice President Duke Brower is stoked to have her on board the team. “Keanna’s surfing is a direct reflection of her bloodline.

Like the legendary Westside goofyfooters who have paved the wave for her, guys like [Anthony] Ruffo, [Randy] Bonds, and Nat Young, Keanna accentuates her powerful turns with grace and fluidity.”

With such youthful vigor and playfulness, combined with strong genes and a host of Westside surf royalty cheering in her corner, Miller is bound for big things in whatever path she chooses.

OPPOSITE PAGE PHOTOS: BRYAN GARRISON // UPPER RIGHT PHOTO: LESLIE MUIRHEAD

in her own

words

Age: 13 Sponsors: Volcom, Pacific Wave, Arrow Surfboards, Buell wetsuits, Sawyer Chiropractic Group.

If I could borrow a jet plane for two days ... I would go to Oahu and surf all the spots because I’ve never been there. Next, I would go to Costa Rica to surf Pavones and visit my friend Emily.

The nastiest wipeout I’ve had ... has to be at the Lane. I was doing a turn over “table rock” and I landed straight on dry reef. I remember thinking, ‘Oh, gosh, there goes my new board.’ Luckily, I only got a little ding and a bruised leg.

I like to listen to ... rap music to psych up before a heat, because it makes me get fired up and ready to go. My favorite artists include 21 Savage, Migos, XXXtentacion, and Tyler the Creator.

Some local girls I like to surf with are ... Gianna Fuller, Bianca Dootson, Eden Edwards, Autumn Hays and Esme Brigham.

The best post-surf meal ... is a smoothie bowl at Steamer Lane Supply.

In 10 years ... I see myself having a bachelor’s degree in business and a nice house near my favorite surf spot, the Lane.

If I could sum myself up in four words it would be ... competitive, weird, determined and outgoing.

To be completely honest ... my dad is one of my best friends. Surfing with my dad is always fun. He pushes me to surf my best and I push him, too.

SANTA CRUZ WAVES | 4 5

FIRST LOOK CAUSES

“If it’s got plastic, the best way to make sure it doesn’t end up in the landfill is don’t buy it in the first place.”

—Craig Pearson, superintendent of resource recovery at the City of Santa Cruz Resource Recovery Facility

Santa Cruz has a plastic problem, and we’re not alone.

B

eginning in September 2017, county residents who visited the Buena Vista Landfill near Manresa State Beach were surprised to learn the landfill was no longer recycling most plastic waste. If the load they brought to the dump contained plastic detergent or motor-oil containers, shopping bags, yogurt containers, styrofoam or any other recyclable plastics numbered two to seven, residents like Kate Nakfor were instructed to pay to dump it in the landfill.

4 6 | SANTA CRUZ WAVES

By GRETCHEN WEGRICH

“I was furious,” says Nakfor, who estimates a quarter of her recyclables are plastic. “I was told ‘We send our plastic to China to recycle and they are no longer interested.’ The landfill employees said it was purely a case of supply and demand.”

The global plastic industry is changing fast, and demand for recyclable plastic is plummeting. In 2016, China imported 7.3 million tons of plastic waste, which amounted to more than half of the plastic waste produced worldwide. The majority of this recyclable plastic was from the United States,

where, for years, plastic was shipped overseas to be recycled, turning trash into one of the nation’s biggest exports.

In a July 2017 filing with the World Trade Organization, China declared its intent to ban 24 types of solid waste imports “to protect China’s environmental interests and people’s health.” The ban on foreign waste took effect on Jan. 1, 2018.

China’s new anti-foreign-waste policy has left local waste management operations scrambling to adapt. As sorting facilities search for new markets for recyclables, plastic is piling up in

FIRST LOOK CAUSES

OUR PLASTIC WORLD

ONE BILLION

PLASTIC BAGS ARE USED EACH WEEK WORLDWIDE

USE 2.5 AMERICANS

EVERY

MILLION PIECE OF PLASTIC PLASTIC BOTTLES MADE STILL EVERY HOUR

EXISTS TODAY

92%

of Americans age 6 or older test positive for BPA, a chemical in plastic that is known to be harmful to people and the environment. .

Sources: reusethisbag.com, Truth About Plastic

large warehouses at California ports or getting buried in local landfills.

“We are all being dramatically impacted by what’s going on in China,” says Tim Goncharoff, recycling and solid waste resource planner for Santa Cruz County. “Everyone is struggling to figure out how to adjust.”

China’s policy shift is part of a larger global movement that has seen developing countries like China and India take the lead on climate change as the United States pulls back, implementing aggressive regulations aimed at reducing reliance on fossil fuels.

But whether China’s new policy actually has a positive impact on the environment remains to be seen, as chemical companies and virgin plastics manufacturers are benefiting on all sides, and Chinese recycling companies are shifting operations to other developing nations around Southeast Asia.

“It’s ironic that even though a lot of the plastics China is turning away are coming from the United States, almost all of the virgin plastics China is now buying instead are being manufactured in the U.S.,” says Goncharoff.

“The United States is dominating the global natural-gas market, and therefore the virgin plastics market, thanks to the tremendous amount of fracking going on here.”

China’s recent disruption of the global plastics economy has shifted the responsibility for plastic recycling— and the search for solutions—back onto local waste facilities and the state of California.

THINK GLOBAL, ACT LOCAL Not far from Wilder Ranch State Park, at the City of Santa Cruz Resource Recovery Facility, a tractor pushes a house-sized pile of mixed recyclables toward a giant conveyer belt. The belt scoops up miscellaneous plastic and paper waste and sucks it into a huge blue sorting machine.

The Dimeo Lane facility is one of several local landfills where employees like Craig Pearson, superintendent of resource recovery, are leading the search for plastic recycling solutions.

Pearson bends down and quickly gathers an armful of plastic wrappers and flimsy packaging.

“Look,” says Pearson, holding out his pile. “None of this stuff is actually recyclable. It’s all going to end up in the landfill.”

According to Pearson, debunking the myth of recycling—that everything placed in residential recycling bins is actually recycled—is an important step toward changing our relationship to plastic waste.

“Buy in bulk, use reusable bags and water bottles, reduce your consumption of single-use plastics,” Pearson says.

“If it’s got plastic, the best way to make sure it doesn’t end up in the landfill is don’t buy it in the first place.”

But reducing plastic waste takes more than change at the individual level. In addition to public education about recycling, Pearson believes local regulations—such as banning

single-use plastic bags and requiring restaurants to use compostable to-go packaging—can make a difference.

At the state level, legislation requiring manufacturers to use recycled plastic in new products is creating an emerging market for plastic waste.

California has set a target to divert 75 percent of all waste from state landfills by 2020, which gives the Buena Vista Landfill a little less than two years to solve the issue of what to do with Santa Cruz County’s plastic waste.

Plastic recycling was expected to return to the landfill by February, but mixed plastics will no longer be accepted and the service will not be free.

Recyclables placed in residential bins continue to be transported to nearby material-recovery facilities, where overseas buyers may be found for some higher-value recyclables. The remaining plastic waste is in storage, awaiting market changes, or getting buried in nearby landfills. Santa Cruz County’s contracted service, GreenWaste, did not respond to inquiries about how the company was recycling plastic since the ban had taken effect.

“Recycling is a very expensive operation,” says Lisa Fusco, scalehouse supervisor at the Buena Vista Landfill, explaining that the changes in the global plastics market are shifting the true cost of recycling back to the public.

She adds, “It wasn’t an easy choice to bury this plastic, but there’s just no place to store it until the situation changes.”

SANTA CRUZ WAVES | 47

for voting us as your Favorite Taproom

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VENUES

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Relax with Massage Experience 2 Swedish massages for $99* Our expert practitioners have been continually voted best in the county!

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Try it today! 2 sessions for $99* Mention promo code HBOT2for99

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SANTA CRUZ WAVES | 5 1

SANTIAGO HART

Favorite Grom (Under 16)—Boy

After just a few minutes hanging out with the lanky regular footer, it’s easy to see why Santiago Hart was chosen as Favorite Grom. His big smile and exuberant nature are contagious. He’ll spend hours upon hours in the ocean riding all variety of craft, from a foil to a boogie board and everything in between. He’s a standout in all types of waves and is showing interest in tackling some of the bigger stuff— with Mavericks now on his radar. I have no doubt that with his awesome attitude matched with his cat-like reflexes, he’ll achieve greatness at whatever he sets his mind to.

—Tyler Fox PHOTO: DAVE "NELLY" NELSON

the

SWE

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the 2018 SANTA CRUZ WAVES SWELLIES AWARDS

By ELLE JEFE

LI ES SANTA CRUZ WAVES | 5 3

You decide.

Choose wisely...

Voted Favorite Solar Company

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PHOTOS: LESLIE MUIRHEAD

THE PARISH Favorite Bar & Favorite Happy Hour

i

t’s like a Swellies sweep. The Parish Publick House is double-fisting Swellies for both Favorite Bar and Favorite Happy Hour. Why? Because the pub and restaurant on the Westside of Santa Cruz and now in Aptos (also your chosen RunnerUp for Best New Restaurant) understands that being relaxed and casual doesn’t mean compromising quality. Handles of beefy brews regularly wash down massive burgers and sauced-up buffalo wings, while the mightily indulgent and lovingly fried Beer-Battered Salmon Fish and Chips has spawned many regulars to make repeat orders. But you want to drink, so matching the food menu

is the array of fine pours serving up every color in the beer rainbow: dark, pale, blonde, amber, porter, sour and fruit beers. And that famous happy hour? Make it plural for happy hours, because Parish realizes there’s a time and place for drinking, and that’s every day and night. Hit up the 4-6 p.m. happy hour window and then come back for the 11 p.m. to midnight happy hour, even on Saturdays.

But there’s more. Just because the Lord took a day off doesn’t mean the bartenders get to: Sundays are practically happy hour all day and night, from 11 a.m. to 6 p.m. and then again from 11 p.m. to midnight.

SANTA CRUZ WAVES | 5 5

We’re growing!

Bicycle Trip is proud to announce our new Capitola location.

After a comprehensive remodel we’ll reopen the first week in April and Bike Station will become Bicycle Trip Capitola!

To celebrate our store opening in the Brown Ranch Marketplace use coupon code BTC531 in our Capitola location and get a 20% discount off everything through May.*

S A N TA C R U Z

Bicycle Trip Santa Cruz 1001 Soquel Ave. Santa Cruz, CA 95062 831-427-2580 www.bicycletripsantacruz.com

C AP ITOL A

Bicycle Trip Capitola 3555 Clares St, Suite T. Capitola, CA 95010 831-226-5050 www.bicycletripcapitola.com

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PHOTO: LESLIE MUIRHEAD

HOLOPONO

Favorite Food Truck

W

ant more pupus, poke and plate lunches? Yes, please. If anyone understands the love between Santa Cruz and Hawaii, it’s your favorite food truck, Holopono. The husband-and-wife team behind the mobile island feasts satiates appetites at festivals, local events and private parties.

And while it keeps us on our toes and on the lookout throughout town without a regular route, it has no problem luring a hungry fanbase. With “holopono” meaning “move with righteousness” in Hawaiian, owners Timmy and Sadie Hunt took downtown’s Pono Ha-

waiian Grill’s fine flavors on the road. Timmy, who makes every dish that goes out the window of Holopono, tells Santa Cruz Waves that in addition to bringing “the very best in food, authenticity and customer service,” the goal is to “perpetuate Hawaiian island culture through how we operate our business.” The most popular items on the menu are, no surprise, the poke bowls: Hawaiian Alaea sea salt, Inamona (roasted kukui nut) and Aloha Shoyu soy sauce are some key authentic ingredients in the mindblowing mix. Catch these epic meals on wheels and you’ll have one hand holding a fork and the other throw-

ing a shaka in no time.

SANTA CRUZ WAVES | 57

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2018

EATS & DRINKS BAR

1. The Parish Publick House 2. Hula’s Island Grill 3. JJ’s Saloon

BBQ JOINT

1. Mission St. BBQ 2. Aptos St. BBQ 3. Cole’s BBQ

BREAKFAST BURRITO

1. The Point Market 2. Chill Out Cafe 3. Gayle’s Bakery & Rosticceria

BREAKFAST SPOT 1. The Buttery 2. Harbor Cafe 3. Zachary’s Restaurant

BREWERY

1. Humble Sea Brewing Company 2. Discretion Brewing 3. Corralitos Brewing Company

BRUNCH

1. Harbor Cafe 2. The Buttery 3. Cafe Sparrow

BURGER

1. burger.

2. Betty Burgers 3. Surf Rider Cafe

CHEAP EATS

FROYO

SUSHI

1. Yogurtland 2. Juicy Sweet 3. Top-A-Lot Yogurt

1. Akira 2. Sushi Garden 3. May’s Sushi Bar & Grill

GROCERY STORE

WINE BAR

1. New Leaf Community Markets 2. Shopper’s Corner 3. Staff of Life Natural Food Market, Deluxe Foods of Aptos (tie)

1. VinoCruz 2. Soif Restaurant & Wine Bar 3. Cava Wine Bar

HAPPY HOUR

1. Bargetto Winery 2. Alfaro Family Vineyards & Winery 3. Soquel Vineyards, Nicholson Winery (tie)

1. The Parish Publick House 2. The Crow’s Nest Restaurant 3. Hula’s Island Grill

ICE CREAM

WINERY

PROFESSIONAL

1. The Penny Ice Creamery 2. Beach Break by Marianne's 3. Mission Hill Creamery

BANK

JUICE BAR

BOARD SHAPER

1. Amazon Juices 2. New Leaf Community Markets 3. Perfectly Pressed Juice Bar

KID-FRIENDLY RESTAURANT 1. East Side Eatery 2. Palapas Restaurant & Cantina 3. Steamer Lane Supply

LATE NIGHT

1. Lighthouse Bank 2. Santa Cruz County Bank 1. Ashley Lloyd Thompson 2. Bob Pearson 3. Ward Coffey

CHEF

1. James Manss - Sotola 2. Jamie Smith - Food Smith 3. Brad Briske - Home, Ben Sims Bantam (tie)

1. Manuel’s Mexican Restaurant 2. Saturn Cafe 3. The Parish Publick House

CREDIT UNION

MOLE

GREEN BUILDER

1. Bay Federal Credit Union 2. Santa Cruz Community Credit Union

1. Charlie Hong Kong 2. Steamer Lane Supply 3. Betty’s Noodle House

1. Palapas Restaurant & Cantina, Tortilla Flats (tie) 2. Manuel’s Mexican Restaurant 3. El Palomar Restaurant

CHICKEN WINGS

NEW RESTAURANT

HOTEL

COFFEE SHOP

PIZZA

NONPROFIT/ ENVIRONMENTAL GROUP

1. Wingstop 2. The Parish Publick House 3. East Side Eatery 1. Verve Coffee Roasters 2. Cat & Cloud Coffee Co. 3. Coffeetopia

CRAFT COCKTAIL

1. 515 Kitchen & Cocktails 2. Front & Cooper 3. Suda, Sotola Bar & Grill (tie)

DELI

1. Zoccoli’s Delicatessen 2. Garden Liquors & Deli 3. Erik’s DeliCafe

DINING WITH A VIEW

1. The Crow’s Nest Restaurant 2. Sotola Bar & Grill 3. Shadowbrook Restaurant

FOOD TRUCK

1. Holopono 2. Saucey’z 3. Steamer Lane Supply

1. Sotola Bar & Grill 2. Parish Publick House Aptos 3. Zameen At The Point 1. Pleasure Point Pizza 2. Pizza My Heart 3. Woodstock’s Pizza Santa Cruz

PLACE TO WATCH SPORTS

1. Bruno’s Bar & Grill 2. The Parish Public House 3. The Hideout, Seabright Brewery (tie)

POUR TAPHOUSE

1. Beer Thirty Bottle Shop & Pour House 2. Pour Taproom 3. Lúpulo Craft Beer House

RESTAURANT

1. Lillian’s Italian Restaurant 2. Sotola Bar & Grill 3. Sake Japanese

SANDWICH

1. Surf City Sandwich 2. Garden Liquors & Deli 3. Zoccoli’s Delicatessen

1. Santa Cruz Green Builders 2. Talmadge Construction, Testorff Construction (tie) 3. Santa Cruz County Builders 1. Dream Inn 2. Hotel Paradox 3. Seascape Beach Resort

1. Grey Bears 2. Save the Waves 3. Save our Shores

PHOTOGRAPHER 1. Dave Nelson 2. Neil Simmons 3. Dillon Goebel

REAL ESTATE COMPANY 1. David Lyng Real Estate 2. Sereno Group 3. The Brokerage

REALTOR

1. Jeremy Larson 2. Dale Friday 3. Christine Pini

SALON

1. VICE Salon 2. David Adams Salon 3. Montgomery’s Barber Shop

SWELLI ES

HWINNERSH

SANTA CRUZ WAVES | 5 9

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2018

SURF PHOTOGRAPHER 1. Dave Nelson 2. Charlie Witmer 3. Bryan Garrison

TECH COMPANY 1. Plantronics 2. Looker

VIDEO PRODUCTION 1. Perry Gershkow 2. Kyle Buthman 3. Brick House Media

VIDEOGRAPHER 1. Kyle Buthman 2. Brick House Media 3. Tony Roberts

OUTDOOR & HEALTH/FITNESS GROM – BOY (UNDER 16) 1. Santiago Hart 2. Cole Sandman 3. Koa Depuydt

GROM – GIRL (UNDER 16) 1. Keanna Miller 2. Esme Brigham

GYM

1. Santa Cruz Core Fitness + Rehab 2. Toadal Fitness 3. InShape

RETAIL SHOPS BIKE SHOP

1. Family Cycling Center 2. Another Bike Shop 3. Epicenter Cycling

CAR DEALERSHIP 1. Ocean Honda 2. Toyota of Santa Cruz 3. Subaru of Santa Cruz

CLOTHING SHOP - MEN 1. O’Neill Surf Shop 2. Pacific Wave Surf Shop 3. Stripe for Men

CLOTHING SHOP - WOMEN 1. Jade 2. Zen Island 3. Pacific Trading Co.

DISPENSARY

1. KindPeoples 2. C.H.A.I. 3. TreeHouse, Santa Cruz Naturals (tie)

EYEWEAR

1. Spex 2. Eye Q Optometry 3. Vanity by the Sea

FURNITURE STORE

1. SC41 Furniture 2. Couch Potato 3. Home/Work, Warmth Company (tie)

GREEN BUSINESS

1. Reilly Stone 2. CJ Nelson 3. Kyle Jouras

1. Sotola Bar & Grill 2. Yoso Wellness Spa 3. Ventana Surfboards & Supplies, Patagonia Outlet Santa Cruz (tie)

LONGBOARDER - WOMAN

GROM STORE

LONGBOARDER - MAN

1. Bianca Dootson 2. Ashley Lloyd 3. Tessa Timmons

SHORTBOARDER - MAN

1. Nat Young 2. Shaun Burns, Sam Coffey (tie)

SHORTBOARDER - WOMAN 1. Autumn Hayes 2. Ashley Held 3. Keanna Miller

SKIN CARE/FACIAL

1. Yoso Wellness Spa 2. BellaDawna Esthetics Artistry & Care 3. Butterfly Esthetics

SURF SCHOOL

1. Richard Schmidt Surf School 2. Surf School Santa Cruz 3. Club Ed Surf School

YOGA STUDIO 1. Hot Yoga Aptos 2. Pure Power Yoga 3. Luma Yoga

1. Pacific Wave Surf Shop 2. Buell Surf Shop 3. Freeline Surf Shop

HEADSHOP

NEW BUSINESS - RETAIL 1. Buell Surf Shop 2. Tipsy Gypsy 3. Jade Allen

PET STORE

1. Pet Pals 2. Aptos Feed & Pet Supply 3. Corralitos Feed & Pet Supplies

SKATE SHOP

1. Bill’s Wheels Skate Shop 2. Santa Cruz Boardroom 3. Pacific Wave Surf Shop

SNOWBOARD/SKI SHOP 1. Helm of Sun Valley 2. Pacific Wave Surf Shop 3. Play It Again Sports

SOLAR COMPANY

1. Allterra Solar, Sandbar Solar (tie) 2. Solar Technologies 3. Day One Solar

STOVE & FIRE PLACE SHOP 1. Woodstove & Sun 2. Capo Fireside

SUP SHOP

1. Covewater Paddle Surf 2. SUP Shack Santa Cruz 3. Arrow Surf Shop

SURF SHOP

1. Arrow Surf Shop 2. O’Neill Surf Shop 3. Freeline Surf Shop

TATTOO STUDIO 1. Good Omen Tattoo 2. Heavy Water Tattoo 3. True North Tattoo

WAXING

1. BellaDawna Esthetics Artistry & Care 2. European Wax Center 3. VICE Salon

1. PipeLine 2. TreeHouse 3. 831 Smoke Shop, Graffix Pleasure (tie)

ARTS & ENTERTAINMENT

HEALTH/DAY SPA

ARTIST

1. Chaminade Resort & Spa 2. Well Within Spa 3. Caress Day Spa

1. Sarah Jane Morabito 2. Vince Broglio 3. Patrick Maguire

HOME DECOR

FESTIVAL

JEWELRY

LIVE MUSIC VENUE

NEW BUSINESS

LOCAL BAND

1. Botanic and Luxe 2. Dig Gardens 3. Outside-In 1. Zen Island 2. Sea Salt by Em 3. Dell Williams 1. Sotola Bar & Grill 2. Cat & Cloud Coffee Co. 3. Santa Cruz Sports Nutrition

1. Capitola Art & Wine Festival 2. Santa Cruz Music Festival 3. Santa Cruz Mountains Sol Festival 1. Moe’s Ally 2. The Catalyst 3. Kuumbwa Jazz Center 1. Nomalakadoja 2. Extra Large 3. The Expendables

SWELLI ES

HWINNERSH

SANTA CRUZ WAVES | 6 1

@MR.MCFLY1

Sunglasses & Prescriptions Carefully Crafted On- Site

DEER PARK MARKETPLACE #37-ABOVE DELUXE FOODS (831) 688-1516 Rio Del Mar/HWY 1 in Aptos Open at 10 Tue-Sat

A fun and aff ordable women’s boutique!

Thank you for voting us runner up Favorite New Boutique!

We greatly appreciate all of your love and support, we look forward to providing fun and affordable clothing, while inspiring the free spirit in you!

3555 CLARE’S ST SUIT FF CAPITOLA CA 95010 | 831-515-7844 HOURS: MON-FRI 10AM-7PM SAT-SUN 10 AM-6PM FOLLOW US ON INSTAGRAM!

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PHOTO: LESLIE MUIRHEAD

SURF CITY SANDWICH

Favorite Sandwich Shop

T

here’s a sandwich, and then there’s a sandwich.

The art of building a tasty tower of stacked goodness bookended by two slices is an art. Surf City Sandwich has it dialed. The No. 1-selling cold sandwich at Surf City Sandwich is aptly named the Johnny Utah (smoked turkey, smoked gouda, chipotle mayo, sprouts and more), while the hot Surf City Philly is a

favorite when the chill sets in. Owner Paul Figliomeni remembers first plotting to open what’s now become a foodie favorite in Soquel Tower Plaza: “Out of all the commercial restaurant chains that applied for our space, we were the needle in the haystack,” he recalls. “If you are faithful, what is meant to be yours will not pass you by.” What’s next?

Check out his pub-friendly menu at the new Surf City Kitchen inside Pour Taproom.

SANTA CRUZ WAVES | 6 3

LINGERIE AND GIFTS

1119 Soquel Ave Santa Cruz 831-423-7363

Beauty • Treasures • Joy

Featuring Premium Denim Made in the USA

Quality Yarns • Supplies • Classes All levels welcome!

AG • Mother Denim Citizens of Humanity • Paige

Locally Owned Since 1972

765 Cedar Street • Downtown Santa Cruz yarnshopsantacruz.com • 831-515-7966

6 4 | SANTA CRUZ WAVES

Santa Cruz • 831-423-3349 • 1224 Pacific Ave Capitola • 831-476-6109 • 504C Bay Ave

Visit us on Facebook

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PHOTOS: TYLER FOX

COVEWATER

Favorite SUP Shop

H

ow many ways can you wander on water?

Covewater has got you covered: they've had locals standing up in the great blue since 2010. The Santa Cruz shop has been at the forefront of the standup paddleboarding scene ever since. It was one of the first businesses dedicated to the sport when it opened, and today it continues to be on

the cutting edge. Owner Olivier Guincetre is currently amped on getting people to experience SUP hydrofoil boards to really get a lift off to new heights, and then thereâ&#x20AC;&#x2122;s the electric Onewheel SUP theyâ&#x20AC;&#x2122;ve just started stocking. With so many choices, Covewater now offers boardfitting services: Try out a SUP with help from a pro before making your decision to standup paddle into the sunset.

SANTA CRUZ WAVES | 6 5

Life’s Happiest Moments Happen at Home This is Home This is where stories are told, gratitude is taught and meals are shared … sometimes in secret.

• Whether you’re searching for your first home or moving

Christine Pini

CalBre# 01997297 831-515-2281 christine.pini@cbnorcal.com www.greatsantacruzhomes.com

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DREAM INN Favorite Hotel

PHOTO: COURTESY OF THE DREAM INN

T

he Dream Inn is a local landmark unto itself embedded amongst other iconic landmarks: the Santa Cruz Beach Boardwalk, West Cliff Drive, Santa Cruz Wharf and world-class surf. Enter sandman is pretty applicable when you’re staying steps from the beach with all of the aforementioned right outside your door. And even when you decide not to do a walking tour around, you can sightsee directly from your Favorite Hotel that’s conveniently perched on Cowell Beach.

On-site Aquarius restaurant and Jack O’Neill Lounge make it even easier not to leave the perimeters of the retro-swank surf-themed getaway. For those who think there’s a better place to lay your head than this spot overlooking the water, dream on.

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SANTA CRUZ GREEN BUILDERS

Favorite Green Builder

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f you build it, they will come. If you build it sustainably, they will come in droves and everybody wins. Santa Cruz Green Builders is celebrating 10 years of business and has been committed to making beautiful residential and commercial structures whilst honoring Mother Earth. “Our mission is to build inspiring spaces for people to live and work, that are healthy for the oc-

cupants and healthy for the planet,” owner Taylor Darling tells Santa Cruz Waves. And unlike most general contractors, SCGB has in-house tradesmen doing the majority of the high-quality work on each project.

What’s the latest trend keeping them in demand? Accessory Dwelling Units (ADUs): Those popular small backyard houses are in good hands when Darling and his crew are at the helm.

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nless you’ve been hiding under a rock (or too stoned to notice), it’s been a big year for cannabis lovers—and that means more people are in love with KindPeoples than ever. Legalization Day at the start of 2018 saw lines out its door. Within a warm, welcoming and (appropriately) healing environment, this is your chosen go-to for the good green stuff in all different strains

and forms. The Swellie winner for Favorite Dispensary is fittingly modern and sleek in look as it offers knowledgeable cannabis consultants (at two locations) to help pair you with what works best for varying medicinal or recreational purposes. Those already in the know of what product they need can use the Express Lane online ordering-and-pickup method. Smoke, eat, drink or vape away with the most carefully curated cannabis around.

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FAMILY CYCLING CENTER Favorite Bike Shop

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ith the number of breweries (and people and traffic) only growing in Santa Cruz County, it’s no wonder biking is also on the rise. No one knows this better than John Brown and Family Cycling Center. The owner of your Favorite Bike Shop has been busy outfitting bicyclists of all ages and skill levels with a huge

selection of bikes, accessories and repair services on 41st Avenue. A recent exciting evolution this past year, FCC took over more space and expanded the service department to seven repair stands. With the slogan “A Bicycle Shop For Everyone,” the business is moving with the times and now also catering to the popularity of electric-assist bikes and functional hybrid city bikes and cargo bikes.

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S E I T I C DO CRUISE SHIPS HAVE A PLACE IN OUR WATERS?

By JOEL HERSCH

n a clear fall morning last year, Monterey resident Brent Allen stood with his feet planted squarely atop his stand-up paddleboard and dipped his oar into the cold ocean, propelling himself slowly toward a towering whitesided cruise ship anchored just off the coast. Seeing it out there had caused him to question his vision—his expectation of what the National Marine Sanctuary would legally accommodate did not include such an expansive, consumptive form of tourism infrastructure.

Allen, an avid oceangoer and environmental activist, says he sees the sanctuary’s waters as sacred territory, in no small part due to a life-altering experience he had aboard his stand-up paddleboard near Pebble Beach’s Stillwater Cove in 2014. A group of around 20 humpback whales

O

 Ocean enthusiast Brent Allen pictured with a Princess Cruises ship in the Monterey Bay. PHOTO: COURTESY OF BRENT ALLEN

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began to collectively lunge feed all around him, diving and spouting.

“That’s where it all started for me,” he says, “this idea that we have a responsibility to take care of these creatures and our bay.”

Allen looked at the cruise ship and saw an accident waiting to happen—a possible catastrophic oil leak, the release of dangerous chemicals or contaminated waters, even the prospect of uneducated passengers tossing waste over the railing—all of it seemed like an unnecessary risk.

“Cruise ships are notorious for polluting, whether accidentally or purposefully,” Allen says. “And there’s a huge amount of [crude oil] fuel on these ships. I’m just thinking that if we have one spill, with our currents, this whole section of the sanctuary would be devastated.”

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BIG BUSINESS The cruise ships that visit Monterey Bay pose environmental risks like accidental hazardous waste discharges, a degree of marine life interference, considerable fossil fuel consumption, and—the worst-case scenario—an oil leak. But the massive vessels also mean big business for Monterey.

The scheduling for the ships ushers them in during normally low tourism times, providing a significant bump in business sales, says Interim City Manager for Monterey Hans Uslar.

Over the course of a year, between seven and 12 cruise ships owned by several cruise lines will drop anchor in Monterey’s waters.

“There is a definite economic benefit for our region,” he says. “Hundreds of visitors embark on tour buses going to

Carmel, Pacific Grove [and] Big Sur.” The visitation usually lands on weekdays, he adds, “Thus, nicely adding visitors to our region on days when we do have capacity in our restaurants, shops, the aquarium, Cannery Row and old town [historic district].”

This year, 10 ships are scheduled to anchor in Monterey Bay, he says, and 12 are scheduled so far in 2019.

The cruise ship companies pay $7 per passenger directly to the City of Monterey, which is put into the Tideland’s Trust, operated under a State Lands Commission Grant. The funds are allocated by the city for repairs and maintenance along the waterfront, such as the wharves and the marina.

Uslar estimates that revenue paid annually to the city by cruise ship companies is between $75,000 and $100,000.

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“ THEY’RE FLOATING CITIES. I CLEARLY UNDERSTAND LOCAL ECONOMICS ON TOURISM, BUT THIS IS SIMPLY A BAD IDEA ON WHAT THE TRADE-OFF COULD CREATE. AS THE NUMBERS GO UP, SO DO THE ODDS SOMETHING WILL HAPPEN.” —BRENT ALLEN

The Jewel of the Nile cruise ship pictured on Sept. 25, 2015. Ten cruise ships are planning to anchor in the Monterey Bay this year, according to Interim City Manager for Monterey Hans Uslar. PHOTO: THOMAS STEARNS

Monterey Harbor Master John Haynes, whose office oversees scheduling and oversight of cruise ships in partnership with the city manager’s office, explains that the visitation is heavily regulated with various precautionary measures taken.

The ships are permitted to drop anchor in only two precise locations, preventing reef damage, Haynes says.

“We have a really sensitive security plan,” he says. “We have an agreement with the ship that spells out what the sanctuary rules are.”

While ports that are not in national marine sanctuaries do allow cruise ships to discharge graywater— used water from sinks, showers, and galleys—the Monterey Harbor forbids it or the release of any other potentially harmful substances through a contract with the City of Monterey.

“The only thing coming out of the ships is the cooling water discharge, which is a bare minimum for the ship to run,” Haynes says. “Each ship that comes here has to have a signed agreement that they will abide by the rules and also provide reports from their log as a follow-up measure.”

PAST VIOLATIONS In October 2003, a visiting cruise ship called the Crystal Harmony violated that contract with the city when a crew member discharged more than 36,000 gallons of wastewater about 30 miles south of Monterey, just off the Big Sur coastline.

The ship’s chief officer, who was the watch officer that night, failed to remember the regulations

for the sanctuary, says Scott Kathey, regulatory/emergency response coordinator for the NOAA Office of National Marine Sanctuaries.

“The City of Monterey didn’t receive the reports and the cruise line stonewalled them for a while, and then the city banned them from Monterey for 15 years,” Uslar says.

The ban on that cruise ship ends this year, and the Crystal Symphony, of Crystal Cruises, will visit Monterey on Aug. 2. Friends of the Earth’s Cruise Ship Report Card, an annual evaluation on cruise companies' environmental footprints, has ranked the company with all Fs through 2016.

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“ IN TERMS OF FOSSIL FUEL USAGE AND CARBON EMISSION IMPACTS, THE INDUSTRY HAS A REALLY BIG FOOTPRINT, AND I DON’T THINK IT’S AS WELLREGULATED AS IT SHOULD BE.” —KATHERINE O’DEA, SAVE OUR SHORES EXECUTIVE DIRECTOR

PHOTO: ERIK LANDRY

cooling water and some deck washing.

The law also enables an unannounced inspection program in which sanctuary staff, including Kathey and United States Coast Guard personnel, will randomly board visiting cruise ships.

“It’s a pop-in,” Kathey says.

“We’re going to take a look at your ship’s logs, specifically at your waste streams and say, ‘When was the last time you discharged black water, graywater, or saline water from the water maker?’”

Kathey says that the 2003 Crystal Harmony incident was the only violation the sanctuary was aware of— until recently.

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out as they traveled into the local port.

The violation is currently under investigation by the NOAA Office of Law Enforcement, which means details are limited. The office did not reply to a request for comment by press time.

2018 INCOMING The Monterey National Marine Sanctuary was put in place in 1992, originating with a campaign by Save Our Shores to block oil drilling in the marine habitat.

Brent Allen believes that allowing cruise ships to anchor out in the sanctuary is not a far cry from allowing big oil in, based on the amount of fuel contained by the industrial ships and their level of diesel emissions.

“If a cruise ship had a major accident here, what would the

difference be [between that and] if an oil rig blew up?” he asks.

Katherine O’Dea, executive director of Save Our Shores Santa Cruz and a member of the Sanctuary Advisory Council, agrees that any time a cruise ship comes close to shore, there is a risk of calamity. But she also notes that the safety precautions are intensive.

SOS does not take a specific stance on cruise ships coming into the Monterey Bay, she says, but adds that, "as an ocean conservation organization … we would probably prefer that they don’t come here. Accidents can happen, and we have an incredible ecosystem.”

The organization did weigh in between 2003 and 2005, following the wastewater scandal with the Crystal Harmony, but O’Dea was not yet part of the SOS team.

“In terms of fossil-fuel usage and carbon-emission impacts, the industry

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2018 RD A C T R O P E R CRUISE SHIP has a really big footprint, and I don’t think it’s as well regulated as it should be,” she adds. “If we get any indication that they’re creating a serious problem beyond [once] every 10 years or so, we would definitely take an interest, probably publicly take a stand and urge the City of Monterey to not allow them to visit.”

Allen says that every city situated on the Monterey Bay should be permitted to weigh in on whether cruise ships anchor in the bay, largely because multiple industries and communities would suffer in the event of a major accident.

“They’re floating cities,” Allen says.

“I clearly understand local economics on tourism, but this is simply a bad idea on what the trade-off could create. As the numbers go up, so do the odds something will happen.”

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O U R

PHOTOGRAPHER TIMMY RIDENOUR ON HIS WORLD TRAVELS

By DAVE DE GIVE

A

sk Timmy Ridenour to tell you about his work, and he’ll talk instead about the people he’s met and the experiences he’s had. The Santa Cruz-born photographer, budding videographer, and avid surfer is living the dream, interspersing residing on scenic islands of Indonesia with jaunts to Hawaii and Australia. But underlying his seemingly utopian existence is decidedly more earthbound work that has allowed him to sustain himself in exotic but also sometimes harsh environments. One of his first paying gigs in Indonesia, for example, was working on a cacao plantation on East Java.

“It sounds romantic, but it’s a pretty dangerous situation,” says Ridenour. “Nobody speaks English and you’re out in the middle of [the jungle]. It’s 24 kilometers to the plantation from the base of the mountain. We ride dirt bikes: There are no real roads up there. You have to live with the community, like at different people’s houses, as you travel throughout the area.”

 “Kai Mana Henry right at home in Pipeline.”

Java with the cacao planation team.”

“Deep in East

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 “The peanut gallery

at the glory hole.

Sumatra, Indonesia.”

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Above: “A lot of waves go unridden in South Australia.”

 Opposite top:“The fastest way to the peak. Sumba, Indonesia, 2016.”

 Opposite bottom left: “Monkey

adventures in cacao land. These monkeys are trained to collect coconuts. Sometimes they go on strike and throw down poo instead of nuts.

Watch your head either way. North Sumatra, 2015.”

 Opposite bottom right: “I shot with

Kelly in Western Australia. I can't remember what he said—something about bitcoin. Maybe [to] sell?”

It’s Ridenour’s sense of compassion and curiosity that has allowed him to thrive and get along in foreign cultures, along with his genuine efforts to fit in, such as learning Madurese to communicate with locals.

Ridenour first developed an interest in photography in a black-and-white photography class at Harbor High School.

He learned to shoot film and process his own pictures in the dark room, an experience he thinks every photographer should have. Since moving to Indonesia, Ridenour’s photography career has blossomed. He’s appeared in magazines such as Tracks, Surfing, and Surfer, and been hired for shoots by companies like O’Neill and Asara Swim.

Waves caught up with the lensman during some downtime on a recent visit to Santa Cruz.

How did you make the move from Santa Cruz to Indonesia?

I transferred to UC Santa Cruz [from Cabrillo] and studied hydrology—groundwater interaction and how water flows through substrata rock and water cycles. I worked in the field of hydrology for about five years down in Carmel and the Monterey Bay Area. After a while … I came to the conclusion that I didn’t want to see myself trapped in any sort of financial burden.

That’s when I moved to Indonesia, and started doing stuff there. I first started visiting in 2000 with some friends on surf trips.

How did you find work there?

I made friends with some people who were in the chocolate industry. They had a

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 “Noah Wegrich in Java.

We cooked ourselves in the heat for days to score this slab. Good times. I'm ready for more.”

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Above left: “The Westside of Oahu starting to show at 6-8 feet. Shot [with a] 35mm.”

Above right:“Ally in Bali for an

Asara swim campaign. This was shot on film.”

 Opposite: “Honolua Blomfield is

so good to shoot with—so graceful and also the current world champ.

This one was for O'Neill in Bali last year.”

job opportunity. Maybe nobody else wanted it (laughs). The job was to work on a cacao plantation in East Java. East Java is very religious, with Islam, [and] very poor, too— an extremely poor farming community.

It’s an ideal place [for farming] and it has been for years, too, with the [former] Dutch [colonists]. They basically enslaved the people and used them to farm fertile land.

And it was usually chocolate or sometimes clove or lots of different stuff. So they’d go around and find these areas, usually below volcanoes because of the active soil. They’d find these nice plots of land and then they’d start planting chocolate.

So I started working [on East Java] dealing with water issues: Getting water from the jungle to the cacao plantation.

They were interested in me because one, I could speak a little of the language, two, I’m pretty good with people, and, three, [my experience working with] water—and I wasn’t scared to go into the jungle. So I was a good fit.

How does that dovetail with your photography and video gigs there?

I traveled a bit to Sumatra and other islands to look at plantations and to investigate [cacao] genetics … and we’d take the long way [back] and find some interesting surf and interesting places that not many people go to. I’d bring a camera and take a surfboard sometimes, go for a surf and see what’s going on out there, and talk to the local people.

That turned into photos and adventure stories, so I did a few [pieces] for some magazines.

For stills, do you shoot in digital or film?

I shoot a lot of film. When I shoot film, it seems like you catch a real moment, for some reason. It just feels to me like more of a candid moment, and the look that you get and the feel of film is a lot more genuine than something you run through Photoshop.

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Above: “We explored this island and stumbled on this room with a view.”

Swimwear models have praised your work with them. Tell us about a typical fashion shoot for a company like Asara Swim.

If the person isn’t having fun and they’re not enjoying themselves, it’s going to come out in the picture, or it’s going to look fake. Part of the thing I really try to focus on in shooting any kind of fashion … is to make everyone feel as comfortable as they can. So their natural joy or the natural way that they are comes out in the photo. I think a lot of girls, even if they’re beautiful, have some insecurities, so if you show up at a place and take photos of a girl who’s

taking her clothes off, it’s good for her to feel comfortable with the people [she’s] with. That’s why it’s better to not have too many people involved.

Can you tell me about your work with young surfers in Indonesia?

Every time I go on trips, I’ll bring extra leashes or fins or things like that.

Usually when I’m there I end up emptying the bag out to people because a lot of them live in remote areas where they can’t get that kind of stuff. Or they only have two fins, and they need a third fin or something like that. I’ve been exploring more and more the Papua New

Guinea side, the Pacific side of Indonesia, and there’s nothing really going on out there in terms of surf tourism or any tourism for that matter, and so these kids out there, most of them have never really even seen a surfboard. We were going there and giving some people some stuff, and then the whole village kind of gloms on and starts making boards or getting in the water—and so you come back after being there years before and you see all these little [homemade] wooden boogie boards, or surfboards put together in some manner, like a couple pieces of boards [put] together to make a new one.

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A SMOKIN’ FILM

PHOTO: HANNAH YAMAMOTO

STEWARDS OF THE SEA FEATURED IN LOCAL SURF DOCUMENTARY

By ALOE DRISCOLL

K

eep your eyes peeled for The Cigarette Surfboard this summer, as filming wraps up in California and heads to surf destinations around the globe. This locally produced documentary, slated for release next year, is not your average surf flick. For starters, the 5-foot 4-inch twin fin that inspired the film is not your average surfboard: The aptly named “Roach Tail” is comprised mostly of cigarette butts. And you won’t see Taylor Lane, a central surfer in the film, boosting airs—especially not on a board that weighs 17 pounds (about twice as

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much as a modern surfboard).

“The trajectory of the film follows a guy that’s a designer and an average Joe sort of surfer,” says videographer Ben Judkins, of Lane.

An industrial designer, Lane had limited experience shaping surfboards when he entered the 2017 Vissla & Surfrider Upcycle Contest.

His friend, Judkins, winner of several local film awards, documented the process of bringing Lane’s vision for a surfboard built from recycled materials to fruition.

The design for Roach Tail utilizes upcycled materials like

styrofoam coolers, EPS rail cut-offs, fiberglass scraps, and old fabric.

However, cigarette butts form the main constituent of the board’s foam core. Cigarette filters are made from cellulose acetate, a plastic that will never biodegrade, and used filters contain toxins like cadmium, arsenic, and lead. Trillions of cigarette butts are littered around the world each year. Most of them end up in water systems—and ultimately, the ocean— poisoning fish and other marine life.

Enlisting the help of Save Our Shores and Surfrider’s San Francisco Chapter, Lane and Judkins

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“The film is a call to action. Whether it’s picking up plastic, organizing beach cleanups, or influencing legislature, we want to provide tools and inspire people.” —Ben Judkins Ben Judkins (left) and Taylor Lane pictured with the "Roach Tail" board. PHOTO: BEN JUDKINS

procured 10,000 cigarette butts from local beach cleanups. Drawing from the structural design of contemporary wooden surfboards, Lane built a frame modeled after the iconic twin fin developed by Steve Lis, and pressed the butts into it with a potato masher. Like a surfboard chef inventing a waveriding version of wasabi spuds, Lane created an ecological statement with serious wow-factor.

Roach Tail not only took first place in the contest, the story also went viral, getting picked up by sports networks like Surfline and the Inertia, as well as mainstream news media such as NPR, New York Times, Los Angeles Times, Chicago Tribune, ABC, NBC, and CBS. “We saw the cigarette surfboard as a catalyst for something bigger,” remembers Lane. In the wake of all the press, Lane received invitations to present at various events, including the upcoming We Love Green Festival in Paris (June 2-3).

“We really felt that we could use the surfboard as a platform to talk about ocean pollution,” says Judkins.

Together, the two launched an Indiegogo campaign, and ultimately

raised $21,851 to produce The Cigarette Surfboard documentary.

Three more cigarette surfboards are in the works to be featured in the film: a lighter version of Roach Tail, a single fin step-up, and a bonzer (the predecessor of the modern thruster, designed by the Campbell brothers in the 1970s).

Lane and Judkins invite internationally acclaimed surfers to ride these classic shapes at a handful of breaks around the world, drawing connections to the origins of surfing, and the sport’s inherent link to a relationship with—and respect for— the ocean.

Using a Panasonic GH5 as his primary camera, and additional videographers for water photography and drone footage, Judkins weaves dreamy surf cuts into an ecological narrative.

The bulk of The Cigarette Surfboard is dedicated to finding creative solutions to ocean pollution. Working with scientists, entrepreneurs, and politicians, Lane and Judkins highlight technological and ecological innovations to this global problem.

“The film is a call to action,” says Judkins. “Whether it’s picking up

plastic, organizing beach cleanups, or influencing legislature, we want to provide tools and inspire people.”

Hawaii-born scientist Cliff Kapono plays an influential role in the film as both a talented surfer and an accredited chemist. Testing the toxic ‘butt juice’ of the cigarettes in Roach Tail, Kapono explains the effects of this type of pollution on the ocean. He also discusses the steps that people can take to help rehabilitate it.

“Surfing has always been a subculture sport, but it’s in transition, becoming an internationally popular thing to do,” points out Lane. “We want to help people understand what it means to be a surfer. And encourage surfers to think about our responsibilities, both in and out of the water.”

Lane and Judkins hope that The Cigarette Surfboard will incite surfers to be leaders of meaningful change in the ways that humans affect and interact with the ocean, and unite both surfing and non-surfing audiences as stewards of the sea.

Visit thecigarettesurfboard.com for more information.

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DROP IN MIND & BODY

BLOOD SUCKERS TIPS FOR STAYING SAFE DURING TICK SEASON

I

n country music star Brad Paisley’s hit song “Ticks,” he describes a sensuous scenario; one where, under the moonlight, he’d like to kiss his sweetie-pie “way back in the sticks.”

He would “like to walk you through a field of wildflowers,” and—he sings with a twang—he’d “like to check you for ticks.”

Paisley’s desire to prowl across his lover’s skin searching for the engorged abdomens of blood-hungry parasites may seem like a romantic game to play after frolicking through fields of flowers, but the tactic could also be a great strategy for preventing Lyme disease.

And if you are left to your own devices after hiking your favorite trail

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By JOEL HERSCH

and want to be certain no ticks have burrowed their thirsty chops into your body, professionals suggest stripping down and taking a nice hot shower.

“The best way to remove a tick is to grab them with tweezers right at the base of where they’re in your skin, and pull straight up. They should stay intact,” says Amanda Poulsen, an ecologist for Santa Cruz County’s Mosquito and Vector Control unit.

Nobody likes the notion of having a tick attaching itself to their epidermis, let alone the prospect of getting an incurable illness such as Lyme disease, but as spring rolls around and the sun comes out, the need to get outside and enjoy nature overwhelms any fear of creepy-crawlies. It’s best to venture into the great outdoors equipped with

the knowledge needed to mitigate risks.

So, what do you need to know about ticks and Lyme disease in Santa Cruz County? We’re here to help you out.

The best way to prevent tickrelated disease from transferring is by preventing them from attaching in the first place, says Poulsen. What’s the best way to do that? Wear tall socks and long pants. Repellents are also a great preventive measure. Sprays and ointments with at least 20 percent DEET applied to clothing as well as Permethrin, which kills ticks as they travel across fabric, is a great safety measure.

Another important tip is to stay on the trails when hiking, Poulsen says.

Ticks are often found where tall grass begins to sprout just off of trails, especially where there is a lot of leaf litter.

DROP IN

MIND & BODY

T IC K MYTHS Tara DiMilia is a consultant for the Bay Area Lyme Foundation, a leading organization in the fight to prevent Lyme disease. She chimes in to debunk a few myths about Lyme disease in California.

MYTH: THERE IS NO RISK IN CALIFORNIA.

PHOTO: JOEL HERSCH

They also gravitate toward logs near paths, so reconsider taking your next rest on a fallen tree.

How often are people in Santa Cruz County contracting Lyme disease from ticks? Poulsen says there were 15 confirmed cases in 2017, and according to Santa Cruz County Health Services, there are an average of about eight new cases each year. She says those numbers have not varied considerably each year.

Which tick should you be the most concerned about? A little critter that goes by the name of Western black-legged tick is the “primary vector of the bacteria that causes Lyme disease in California,” Poulsen says. If you do remove a tick, you can put it in a plastic bag and give it to the Santa Cruz County Mosquito and Vector Control team. They will identify it for you, but refrain from actually testing the tick for Lyme.

Paulsen explains that just because a tick is positive for Lyme, it does not mean the person it bites is.

A good indicator of risk is how long the tick has been attached to the body, she says. Ticks that are removed within 24 hours of attaching themselves pose a much lower

risk of transmission.

“If the tick is engorged, indicating it’s had sufficient time to take a ‘blood meal,’ your risks may be higher,” Poulsen says.

The symptoms to be aware of are similar to the flu, so if you begin to feel very sick following a hike, or after finding a tick in your skin, consider seeking medical attention—and keeping the tick for identification.

It is also critical to check your children for ticks, as well as pets. The county recommends checking dogs continuously for up to three days following a stroll through areas likely populated with ticks.

Plus, “just because the tick does not latch on to you, that doesn’t mean it can’t hitch a ride home, crawl off the animal and then crawl onto you,” Poulsen advises.

Found a tick? The county will identify it for you. Depending on the species, their staff will provide a consultation and information about disease risks.

Contact the Santa Cruz County Mosquito and Vector Control office at 870 17th Ave., Santa Cruz, (831) 454-2590.

In truth, Lyme disease has been identified in every state, and a recent study showed that ticks carrying Borrelia burgdorferi—the bacteria that causes Lyme disease—are widespread in the San Francisco Bay Area year-round.

MYTH: ANTIBIOTICS CURE EVERYONE. While an estimated 329,000 Americans are diagnosed with Lyme disease each year, statistics show that as many as 20 percent of patients continue to exhibit symptoms even after antibiotic treatment. A million Americans are estimated to suffer from the condition.

MYTH: EVERYONE WITH LYME DISEASE GETS THE “BULL’S-EYE” RASH. While many associate the indication for Lyme disease as a ring-shaped skin rash, not everyone who contracts the disease exhibits those symptoms. The Centers for Disease Control and Prevention (CDC) estimate that only 70 percent of people who contract Lyme will show the telltale rash.

MYTH: IF THE TEST IS NEGATIVE, YOU DON’T HAVE LYME. Not so fast. The current “gold standard” diagnostic for Lyme disease is a twotiered blood test requiring a positive ELISA result. The ELISA measures infection-fighting or memory antibodies against Borrelia burgdorferi, and it misses up to 60 percent of acute cases of Lyme when antibodies may not be high enough to detect.

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Seeds of Change

PANGEASEED TURNS STREET ART INTO MARINE CONSERVATION ///

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By DAMON ORION

///

Photos By TRE PACKARD

I

n 2009, Tré Packard was living in Asia, documenting the endangered wildlife trade, with an emphasis on marine life. In the process, he uncovered the largest industrial shark-finning operation in Asia.

“It was kind of a watershed moment,” he recalls. “I’d been in the trenches for a few years, documenting death and destruction. Seeing animals that I care about so much slaughtered on a commercial level really rattled me.”

This spurred Packard to create PangeaSeed Foundation, a collective of 300-plus artists from all over the globe who use art, education and activism to generate interest in ocean health and conservation. Through its Sea Walls program, PangeaSeed has created more than 300 large-scale murals in 12 countries. In this way, the foundation engages viewers’ senses with works of art that shed light on the impact of factors like climate change, overfishing and pollution on our oceans.

DROP IN The first part of PangeaSeed’s name (literally, “entire earth”) expresses the fundamental unity of our planet’s separate regions. Along with implying growth, the “Seed” in the moniker is an acronym for the group’s four keystones: sustainability, education, ecology and design.

PangeaSeed puts the first of those principles into action by using the lowestimpact materials possible for its art. The collective has forged partnerships with companies that make spray paint from sugar cane and environmentally friendly acrylic paint, and when making products like T-shirts and prints, it uses environmentally sound items such as soy-based inks and recycled water bottles.

The collective promotes education through programs like The New Wave, which offers scholarships to young people

who are starting careers in marine science, and Oceaneers, which encourages young artists between the ages of 8 and 12 to create ocean-themed works. PangeaSeed also offers eco-educational tours and free workshops.

In 2015, PangeaSeed led the first expedition to satellite-tag and study critically endangered scalloped hammerhead sharks off the coast of Japan. The organization continues to tag sharks and collect data on their movements. This year, Packard and co. will work with the Japanese government to create the country’s first shark sanctuary.

As Packard notes, the importance of PangeaSeed’s cause is universal. “Issues like ocean acidification, warming oceans, overfishing, plastics and pollution affect all of us,” he offers. “If oceans go, it’s going to affect everybody, regardless of your race, religion or checking-account balance.”

ART

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1. FREEMAN WHITE (New Zealand)

Title: Sharkwater Topic: Local endangered marine species / tribute to the late conservationist Rob Stewart Mural location: Napier, New Zealand Artist statement: I have painted the mural as a tribute to oceanographer and filmmaker Rob Stewart, who tragically drowned [last] year filming the sequel to his award-winning film Sharkwater, off the Florida coast. I have included the quote from Rob: “Conservation is the preservation of human life on Earth.” I opted to paint a mural that portrays the shark as a powerful majestic creature.

Sharks are greatly misunderstood and often portrayed in a negative way, yet they are in fact beautiful and graceful animals. I wish to engage the viewer with a powerful and beautiful image and make them think about sharks as an essential part of the ecosystem. With up to 100 million sharks killed annually, fueling the trade in shark fins, shark conservation is an important topic as these apex predators are swiftly becoming endangered globally.

2. SPOK

(Spain)

Title: Game Over Topic: Marine mammal captivity Mural location: Cancun, Mexico Artist statement: My mural focuses on dolphin captivity. Thousands of dolphins around the world are still legally held captive for human entertainment. In the wild, bottlenose dolphins are known to swim more than 100 miles a day. In captivity, they are confined to small tanks and they are trained to do tricks for food.

There are 29 captive dolphin facilities in Mexico, keeping a total of approximately 342 individual cetaceans. Of the Mexican dolphin parks, at least 67 percent are located in the state of Quintana Roo on the Yucatan Peninsula. Since 2008, 11 new facilities have opened and dolphin quantities have increased by around 36 percent.

Dolphin parks can be found in shopping centers, marinas, hotel complexes, zoos and in theme parks. Support freedom, not captivity.

ART

3. PAT PERRY (USA)

Title: Reweave the Unraveling World Topic: Human impact on the ocean environment, with a focus on plastic waste and pollution Mural location: Napier, New Zealand Artist statement: “Reweave the Unraveling World” is a mural about hope. It depicts a boat sailing in a vast gray sea devastated by human impact such as pollution and garbage. On board, there is a girl holding a pinwheel and her mother weaving a tapestry of a healthy blue ocean. The result is a clear contrast between a polluted world and a healthy one, based on alternative energies and respect for nature.

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DROP IN ART

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4. MEGGS (Australia)

Title: Coral Conch Shell Topic: Ocean acidification, global warming and habitat loss Mural location: Cozumel, Mexico Artist statement: My "Coral Conch Shell" mural depicts the percentages of destruction vs. beauty of our coral reef systems, which are some of the most diverse and invaluable ecosystems in the world. It is calculated that 25-30 percent of coral reefs have already been destroyed. Increased carbon dioxide emissions and global warming are causing ocean-acidification levels to drastically rise and break down delicate invertebrates and reefs systems worldwide.

We must reduce our carbon footprints, create less plastic/packaged waste, eat fresh locally sourced foods, and think and act sustainably.

5. FLOX

(New Zealand)

Title: Honor and Trust Topic: Local endangered marine mammals Mural location: Napier, New Zealand Artist statement: This piece pays homage to some of Aotearoa’s endangered marine mammals including the New Zealand sea lion, elephant seal, and beloved Maui dolphin. These wonderful creatures are under pressure due to an array of issues, such as habitat destruction, food source depletion and over-fishing. The artwork’s composition is based loosely on a coat of arms, with the animals and their royal adornments working together as symbols of peace, love, honor and trust—the fundamentals of the relationship between human and animal.

6. ONUR (Switzerland)

Title: Last Island Topic: Climate change, global warming, endangered species, and habitat loss Mural location: Napier, New Zealand Artist statement: Summer and winter are inching closer, the four seasons melting together. Due to climate warming, to which we are undoubtedly contributing, polar icecaps and glaciers are shrinking. The Arctic is bound to set yet another summer melt record this year. An iceberg shouldn’t have to drift past a North Sea beach for us to realize just how close our relationship to the Arctic and Antarctic is. My mural depicts the postapocalyptic scenario of the last iceberg.

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7

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8

7. JAMES BULLOUGH (Germany)

8. FINTAN MAGEE

Artist statement: "Pania of the Reef" is the legendary protector of the reef in local Maori folklore and is believed to live in the waters off the coast of Napier, the city where her portrait is painted. Due to man-made climate concerns, specifically the raising CO2 levels in our atmosphere, the acidity levels of our oceans have risen and continue to rise at alarming rates, killing our reefs and the delicate ecosystems around them worldwide. Pania is depicted floating defiant and hopeful over her barren reef despite the fact that she herself is also dissolving from the acidification of the ocean

Artist statement: While researching the topic, I discovered some of the devastating effects of overfishing, its unsustainable impact on the eco-system in the oceans, and the need to highlight these issues for the wider public to take action. As humans, itâ&#x20AC;&#x2122;s imperative that we stop polluting and overfishing the oceans. We need to sustain the health of the ocean so that we can sustainably use the resources that need to be respected and protected before itâ&#x20AC;&#x2122;s too late.

Title: Pania of the Reef Topic: Ocean Acidification Mural location: Napier, New Zealand

(Australia)

Title: The Price We Pay Topic: Overfishing Mural location: San Diego, Calif.

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ENVIRONMENT

WHAT YOU NEED TO KNOW ABOUT COMPOSTING IN SANTA CRUZ

By JOEL HERSCH

H

ere in Santa Cruz County, the decision to make compost from old food scraps and other materials is a personal one—there are no municipal programs in place that take the guesswork out of the process. That means it’s up to you to come up with a plan for your home or business to manage that would-be waste and, in the process, help offset harmful greenhouse gas emissions that result when organic matter enters our landfills.

According to CalRecycle, California collectively adds approximately 30 million tons of waste to landfills each year—40 percent of which could be composted. While some cities around the nation, such as San Francisco, have implemented collection program for food waste, most, including Santa Cruz, do not offer compost pick-up.

A key issue with managing compostable materials, residentially and commercially, is transportation and having a facility to treat and transform the waste into something useful.

Currently, the closest entity that does this is the Monterey Regional Waste Management District, located in Marina. That facility is fully equipped to not only produce compost but also to generate electricity through a process called anaerobic digestion.

Santa Cruz does transport some compostable material to the facility, but on a larger scale, the transit needs would begin to cancel out the benefits, says Mary Simmons, waste reduction program manager for the City of Santa Cruz.

What about existing resources closer to

Opposite Page: Ivy Young started the Santa Cruz Community Compost Company to address the need for local food-scrap recovery. PHOTO: COURTESY OF IVY YOUNG

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DROP IN

ENVIRONMENT

O A BEGINNER’S GUIDE CCC A FEW BENEFITS OF COMPOSTING: Making compost for your garden is like feeding it probiotics. It will thank you with bountiful yields and delicious produce.

According to The Food Revolution Network, compost in soil promotes a higher yield of crops, reduces or eliminates the need for chemical fertilizers, helps to remove solids, oil, grease and heavy metals from stormwater runoff, and much more.

CCC THE IDEAL LOCATION: It is best to locate a compost bin in partial shade, such as under a tree or overhang.

CCC STAPLES OF A GOOD COMPOST BATCH: Eggshells, coffee grounds, grass clippings, fruit and vegetable scraps, and much more.

home? One possible solution is sharing an existing anaerobic digestion system that is already up and running at the Santa Cruz Wastewater Treatment Facility, Simmons says. “It is very expensive to build a digestion facility, which is why existing infrastructure makes a lot more sense,” she says.

Noticing the need for more local composting, entrepreneur Ivy Young was inspired to create the Santa Cruz Community Compost Company.

She and her small team ride bicycles equipped to transport buckets and pick up their clients’ compost bins for $5 per week. They haul the buckets’ contents to a plot of land at the Homeless Garden Project, where they convert it into compost and then donate it to the farm or back to their customers through a “community-reward system.”

“A municipal program would be good, but I think localizing the management is the key,” says Young.

Young says that, on average, each

CCC A FEW COMPOSTABLE ITEMS THAT MAY COME AS A SURPRISE: Pet hair, wood chips, popcorn, stale bread, dryer lint, seaweed, and contents from your vacuum cleaner bag.

CCC DOES YOUR COMPOST HAVE A BAD SMELL? That likely means there are too many green materials, which can be neutralized by adding dry leaves.

CCC ARE FLIES FREQUENTING YOUR COMPOST BATCH? Always be sure to bury new food scraps about a foot below the surface in the center of the pile. Otherwise flies and other pests may become a nuisance.

CCC KEEP OUT: Do not add any meat, dairy products or oily, fatty foods to your compost.

client produces about 10 pounds of compostable material per week. Since the company’s start in 2014, they have diverted more than 300,000 pounds of waste from landfills.

The City of Santa Cruz has offered a rebate program since 2001 to incentivize residents to manage compost at home, says Simmons. With proof of residency, locals can get $40 back on compost collection bin expenses. Simmons says that, while a municipal program is an eventual goal for the city, the primary focus is on encouraging people to reduce the waste stream at the place of origin: their own kitchen. To date, about 1,650 compost bin rebates have been redeemed.

“Composting at home is the perfect circular system for managing this material,” Simmons says. “If you can collect it where it originates and put it right back into your own soil, you’re doing an important part.”

While incentivizing community members to compost at home is

Be sure to churn the pile regularly and lay gopher wire under the bin to prevent critters from chewing up into your batch.

CCC LEARN MORE: Reach out to Grey Bears at info@greybears.org for information about the organization’s community composting classes.

CCC For information on utilizing THE CITY OF SANTA CRUZ’S COMPOST BIN REBATE OFFER, visit the city’s website (cityofsantacruz.com) or drop in at the San Lorenzo Garden Center on River Street or The Garden Company on Mission Street.

CCC Further your understanding of how composting and waste diversion can help curb climate change at kisstheground.com

important, according to Cary Oshins, associate director of the U.S. Composting Council, another big piece of the puzzle is the commercial aspect: grocery outlets, restaurants, schools, and certain manufacturers that produce large volumes of compostable material.

In an effort to address that need, the City of Santa Cruz began a pilot program in September 2017 that offers food-scrap collection for 20 commercial businesses including Charlie Hong Kong and The Bagelry, Simmons says. The program is part of Assembly Bill 1826, signed in 2014, that requires businesses to recycle their organic material depending on the amount they generate per week.

“Ultimately, composting is about recycling our nutrients back into the land, and what we learn from nature is that there is no waste,” Oshins says. “In the natural environment, everything gets recycled. Composting is the technology that allows us to do the same, and it should be practiced at all scales.”

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PHOTO: COURTESY OF POKE LAB MONTEREY

Bite Size Poke eateries are a cut above

By TARA FATEMI WALKER

W

ith the ocean as our neighbor, foodies in Santa Cruz have long been fans of fresh, delicious seafood. Combine that with customizable options and it’s a slam-dunk menu choice for restaurants to attract customers. No wonder the poke craze has taken off in our county, as well as in nearby Monterey County and across the country. As businessinsider.com reported last

July, “A wave of fast-casual restaurants serving this Hawaiian raw-food specialty has crashed into the … national dining scene.” Experts predict 2018 to be a year of increasing poke popularity. The newest local poke options are: Poki Bowl (opened in January 2018, Santa Cruz), Carmel Poke Co. (December 2017, Carmel), Santa Cruz Poke (October 2017, Capitola Village) and Poke It (August 2017, Santa Cruz).

>TAKE A BITE OUT OF IT

Poke is chunks of marinated raw seafood—most often tuna, but sometimes salmon or another fish.

Originating in Hawaii, it’s pronounced “POH-keh” and literally translates as “to cube, slice or cut.” Poke bowls are the most popular way to serve this fish, with poke often garnished with seaweed, cucumber, sesame seeds, avocado, or tobiko, and served over rice (or another grain) or greens.

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FOOD&DRINK

BUILDING YOUR BOWL

PHOTO: BROOK PENQUITE

LOCAL EATS

>SANTA CRUZ POKE

H

ere are the ingredients for this delicious, gluten-free poke bowl from Santa Cruz Poke (SCP).

All vegetables, brown rice and quinoa are organic, with sourcing from Watsonville Coast Produce. All of chef/owner Brook Penquite’s sauces are homemade.

> BASE:

> Brown rice and quinoa (other base choices are yam noodles, mixed greens, or half and half).

> PROTEIN:

> Y ellow fin tuna with turmeric ponzu (ingredients include fresh turmeric, ginger, garlic and smoked paprika) > Salmon with spicy sriracha mayo. > Signature tofu (sauce

contains sweet onion, tamari, sesame oil and honey). + Santa Cruz Poke’s other available protein is housemade Lomi Lomi: salmon cured for four days with cilantro and salt, then massaged, it also contains roma tomatoes, sweet onion and diced jalapeño.

The majority of SCP’s fish comes from San Francisco’s Royal Hawaiian Seafood, a distributor certified through the Seafood Watch program.

For the occasional last-minute

fish demand, Penquite uses Stagnaro Bros.

> TOPPINGS:

> Cucumber, sweet onion,

pineapple, diced jalapeños, smashed avocado, wakame (seaweed salad), pickled ginger (housemade, pickled in yuzu vinegar) and masago. + Santa Cruz Poke’s other topping choices include housemade furikake (traditional Japanese seasoning), edamame, seaweed, and macadamia nuts.

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FOOD&DRINK

HAWAIIAN STYLE

LOCAL EATS

BY DA NUMBAHS at Pono Hawaiian Grill

4,000 PHOTO: TIMMY HUNT

Average number of poke dishes sold per month, which is about 200 to 250 pounds of fish per week.

>PONO HAWAIIAN GRILL

O

ffering more than 20 types of poke made to order, Pono Hawaiian Grill has the largest variety of poke in Santa Cruz and Monterey counties. You can get your choice of poke as an appetizer, bowl, wrap, salad, or plate lunch. Maui native Tim Hunt, known as “Braddah Timmy,” is owner and chef. He moved to Santa Cruz in 2001 and opened Aloha Island Grille in 2004.

After a few years as co-owner, and inspired by a trip back home to Maui in 2009, he realized he wanted a place that truly reflected his own vision, including offering a large poke menu. He left Aloha in 2010, and his dream was realized when he opened Pono Hawaiian Grill in 2011.

Hunt works hard to offer tasty, fresh poke of the utmost quality.

“We get our fish from local businesses— [which] source our fish from different parts of the world—and do our best to only get sustainable products, so that our children will see that in their own future,” says Hunt.

They serve wild-caught tuna, and their salmon is from the Monterey Bay Aquarium

Seafood Watch program’s “Best Choices” list.

Pono Hawaiian Grill utilizes family recipes that have been updated with Hunt’s creative twists. When creating poke dishes, they use the Hawaiian "Lomi" method, which includes massaging the poke.

“Using truly Hawaiian ingredients and culinary influences from Hawaiian and island culture are not only the backbone of my entire restaurant, but also the reason I believe Pono is successful,” says Hunt.

Certain dishes are a mix of island traditions and modern ones. For example, “Da Braddah Timmy” poke has red Alaea sea salt (from Hawaii) and avocado plus housemade kimchi.

Perpetuating Hawaiian/island culture is also the reason Hunt named his restaurant "Pono." “It means to do things the right way, to be proper and just, to live righteously,” says Hunt. “That way of living permeates into all other areas of life whether that means surfing, music, cooking, friendships, our community, and surely ‘Ohana’ [family]. It’s why we do what we do here.”

20

The minimum number of poke varieties available at any given time..

DA BRADDAH TIMMY

... is the most popular poke bowl and comes with sashimi-grade ahi tuna, chili pepper flakes, sweet onion, green onion, avocado, cucumber, sesame oil and more. It's closely followed by the SalmonCilantro-Avocado bowl (salmon fillet, sweet and green onion, tomato, cilantro, avocado, black sesame seeds and more).

FOOD SOURCE

Seafood Sources: Pacific Harvest Seafood (San Juan Bautista) and Better Brand Foods (Watsonville).

SANTA CRUZ WAVES | 12 3

Organic & locally sourced ingredients.

ur y Ho p p m Ha 2pm-5p

i Mon-Fr

Live Music

Fri & Sat nights.

Healthy Jamaican Cuisine

Cateringes

at & Gift Certific Available.

Chill Atmosphere * Dog Friendly, Outdoor patio 2525 Soquel Dr, Santa Cruz ca 95065 | 831-316-7575 | Www.jerkhousesantacruz.com

W W W . W E S T E N D T A P . C O M

WWEST E S T EEND ND A rustic neighborhood eatery which showcases the A rustic neighborhood eatery which showcases the flavors of a traditional pub with a California twist. flavors334 of aD traditional pub |with a California twist.

Ingalls Street Santa Cruz CA 95060 334 D Ingalls Street | Santa Cruz CA 95060 EVERYDAY LUNCH & DINNER | 831.471.8115 EVERYDAY LUNCH & DINNER | 831.471.8115 12 4 | SANTA CRUZ WAVES

W W W . E A S T E N D P U B . C O M

E A S TEND END EAST A modern gastropub serving hand-crafted A modern gastropub serving hand-crafted food, beer & wine. food, 41st beerave & wine.

1501 Ste I | Capitola, CA 95010 1501 41st ave Capitola, CA 95010 Brunch Sat &Ste SunI |from 10:30-1:30pm EVERYDAY LUNCH EVERYDAY LUNCH&&DINNER DINNER| 831.475.8010 | 831.475.8010

FOOD&DRINK

THE SCIENCE

LOCAL EATS

>THE POKE LAB

J

oey Nguyen—with the help of friend/chef James Anderson (formerly of Roy’s at Spanish Bay, Affina and La Bicyclette)—opened The Poke Lab in January 2016. The Poke Lab is Monterey County’s first sustainable, gluten-free poke destination that is approved by the Monterey Bay Aquarium Seafood Watch program. The menu features signature bowls, build-your-own bowls and more. They use San Francisco-based Royal Hawaiian Seafood for tuna and products like Spanish Tako and Chilean rock crab. Kimchi and all sauces are house-made.

One signature bowl is Tun’a Tuna Bowl. It includes marinated Ahi Da Kine. “It’s our take on traditional Hawaiian poke, with soy reduction, green onions and local, sustainable ogo seaweed,” says Nguyen. The ogo is from seaweed biologist Michael Graham’s Monterey Bay Seaweeds.

“Our salmon is from Verlasso, which uses sustainable aquaculture. Verlasso uses low-density pens in open water, algae feed and beta carotene, which eliminates wild-fish pellet feed, and provides renewable food sources,” says Anderson, adding that no antibiotics or hormones are used. “Part of sustainability is utilizing something entirely whenever possible. I enjoy using odd cuts, and tip-to-tip cooking—[with] plants as well. With the salmon, we use the skin to make ‘chips,’ and the belly and collar are cured in miso and brown sugar, then hot smoked to set the caramel on the surface.”

He cures bellies, and sometimes collars, on Thursdays. They’re available as “chef special proteins” Fridays until sold out, which is usually within a day.

FIND YOUR POKE Santa Cruz County ALOHA ISLAND GRILLE

115 San Jose Ave., (in the Capitola Mercantile), Capitola, santacruzpoke.com

HULA’S

Monterey County

1700 Portola Drive, Santa Cruz, alohaislandgrille.grandmallmaadi.co 221 Cathcart St., Santa Cruz, and 622 Lighthouse Ave., Monterey, hulastiki.com PHOTOS: COURTESY OF POKE LAB MONTEREY

SANTA CRUZ POKE

POKE IT

725 Front St., (at Abbott Square Market), Santa Cruz, abbottsquaremarket.com/ vendors/poke-bowls

POKI BOWL

1121 Soquel Ave., Santa Cruz

PONO HAWAIIAN GRILL

1290 Union St., Santa Cruz, ponohawaiiangrill.com

CARMEL POKE CO.

173 Crossroads Blvd., Carmel, carmelpoke.com

POKE HOUSE

266 Reservation Road, Marina, pokehouseofmarina.com and 601 Wave St., Monterey, canneryrowpokehouse.com

THE POKE LAB

475 Alvarado St., Monterey, thepokelab.com

SANTA CRUZ WAVES | 12 5

�.� Seabright Ave. ..am – am Daily •

–

+

––– BEERS

FULLY STOCKED BAR ## Seller of Jameson in Northern CA

–

Pool, Pinball Big Screen TV Jukebox, Free WiFi NEW PHOTO BOOTH

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HAPPY HOUR

Mon – Fri 10am – 6pm $$ OFF most drinks

12 6 | SANTA CRUZ WAVES

POOL TABLE JUKEBOX BIG SCREEN TVs & FREE WI-FI

– HAPPY HOUR

Mon – Fri Noon – 6pm All day Wednesday $$$$$ Well and Draa Beer

– ––– Ocean Street tam--am daily •

+

FOOD&DRINK

DRINKS

PHOTO: COURTESY OF SANTE ADAIRIUS RUSTIC ALES

IT'S A SMALL

WO R L D SANTE ADAIRIUS RUSTIC ALES EXPANDS TO STAY SMALL

By ARIC SLEEPER

S

ante Adairius Rustic Ales is coveted among the craft beer cognoscenti of Santa Cruz County and beyond. With just a mention of the brewery’s name to those in the know, their eyes and salivary glands suddenly activate, like a dog whose bell was just rung.

And that’s by design. Everything associated with the microbrewery is artfully crafted, from the beers and their whimsical names like “Meh …” and “Four Legs Good,” to the bottles, the barrels, and the black walnut table that adorns the taproom inside the brewery’s new Santa Cruz

Portal on Water Street, which opened in the fall of 2017.

“We’ve always loved this space,” says Sante Adairius Rustic Ales (SARA) coowner Adair Paterno. “We had originally wanted to rent this building when we were planning the first brewery [in Capitola], but we thought it would be too small, and because it’s Santa Cruz, we couldn’t afford it at the time.”

In its former lives, the site housed Staff of Life, and before that, Mission Linen, among other incarnations. Paterno and SARA’s other co-owner, Tim Clifford, gutted the building just after

they got the keys in September 2016. And what was originally intended to be production and storage space evolved into something more.

“If you know the history of the brewery, you know that everything that’s happened to us is kind of accidental, but always works out to our advantage,” says Clifford. “And this is in line with that. We got the space for barrel storage and the taproom just took over.”

Despite the recent expansion, Paterno and Clifford are committed to staying small, and are done buying new real estate indefinitely. In fact, they’ll be pulling

SANTA CRUZ WAVES | 12 7

70 SELF-POUR TAPS BEER|CIDER|WINE

ALL NEW MENU! pourtaproomsantacruz.com

110 Cooper St.

(enter on Pacific Ave)

SUMMER CLIMBING CAMPS!

Come hang out with us!

World Tour Friday Night Feature 3 Course Tasting for $35

Vegetarian Special Every Saturday Night Starts April 6th

HOURS 11:30–9:00 Sunday - Thursday 11:30–9:30 Friday - Saturday Closed Mondays cremerhouse.com • 831-335-3976 WWW.PACIFICEDGECLIMBINGGYM.COM 12 8 | SANTA CRUZ WAVES

FOOD&DRINK

DRINKS

PHOTOS: COURTESY OF SANTE ADAIRIUS RUSTIC ALES

back from some of their usual summer festivals so that they can keep improving the space they have.

“We think about expansion from a different angle,” says Clifford. “There’s a finite limit to the amount of beer we can actually make, so we [focus on the] quality of the beer, and that can always get better. We’re never satisfied. And now that we have this space, we’ll be focused on guest experience and other more creative ways to improve upon what we’ve built.”

Now that they have more room to work, and taps to pour from, SARA’s team is making more and different types

of beers beyond their signature saisons, including a brown ale called Old Ghost.

“We probably never would have had made a brown ale without the additional taps,” adds Paterno. They even have a number of guest taps for local wines and ciders.

In the new taproom’s kitchen, the ingredients are as local as can be, and their head chef, Chris Pester, formerly of Companion Bakeshop, is constantly concocting imaginative pairings for everything on tap. But Paterno and Clifford don’t intend to become a restaurant.

“We’re always evolving the menu, and trying to offer the highest qual-

ity local ingredients that we can,” says Paterno. “But the food will always be incidental to the beer.”

So far, they’ve added handmade, locally sourced wooden tables, barrels, a bar, a wall of taps, and a kitchen in the back. The rustic furniture and wood walls, coupled with the high ceilings and exposed trusses, gives the taproom the feel of a modern mead hall, or the inside of an old ship.

“The space is going to continue to evolve,” says Paterno. “It’s a work in progress and probably will continue to be forever. I don’t think we’ll ever stop trying to make it better.”

SANTA CRUZ WAVES | 12 9

圀䤀一䔀 䈀䄀刀

MADE 䘀氀椀最栀琀猀 ☀ 䈀椀琀攀猀℀

䄀洀愀稀椀渀最 圀椀渀攀Ⰰ 䈀攀攀爀 ☀ 䘀漀漀搀 䰀漀挀愀琀攀搀 椀渀 匀漀焀甀攀氀 嘀椀氀氀愀最攀 瘀椀渀漀挀爀甀稀⸀挀漀洀‫אּ‬㠀㌀㄀⸀㐀㈀㘀⸀㠀㐀㘀㘀

FROM

SCRATCH

The Penny Ice Creamery

(831) 204-2523 • thepennyicecreamery.com 13 0 | SANTA CRUZ WAVES

lunch specials

Open 8:00am-2:00pm Everyday (Closed Tuesday) 427 Capitola Ave, Capitola

Join us for our daily lunch specials starting at $6

831- 515-7559 avenuecafecapitola.com Paul Topp Photography

Happy Hour Daily 3 - 6pm $5 Apps $4 Wines by the glass $4 Drafts $5 Well Drinks

O p e n D a i ly, 1 1 : 3 0 a m - 9 : 0 0 p m • m o z a i c s a n t a c r u z .c o m (83 1) 45 4-866 3 • 1 10 Church St. , Downtown Santa Cruz

EAKF VOTED FAVORITE BR

AST

YOUR FAVORITE MOLE

Thanks for the votes!

CHECK OUT OUR UPCOMING EVENTS!

OUR 40TH BIRTHDAY CELEBRATION

TAPAS WEEKEND

CACTUS FESTIVAL

APRIL 19-22

MAY 25-28

JUNE 21-24

831-476-1754 • 4616 SOQEUL AVE • TORTILLAFLATSDINING.COM SANTA CRUZ WAVES | 13 1

CAFE CRUZ

DINING GUIDE Downtown 515 KITCHEN & COCKTAILS With a focus on inventive small plates and cocktails, 515 Kitchen & Cocktails has been offering a nuanced take on internationally influenced California cuisine in downtown Santa Cruz since 2006. 515 Cedar St., (831) 425-5051, www.515santacruz.com

ASSEMBLY Seasonal rustic California cuisine.

1108 Pacific Ave., Santa Cruz, (831) 824-6100, www.assembleforfood.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

13 2 | SANTA CRUZ WAVES

for breakfast, lunch, and dinner, as well as brunch on Sundays.

175 W. Cliff Drive, 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.).

HULA'S ISLAND GRILL

MOZAIC

California twist on Hawaiian island

Eastern fusion menu, filled with

grill and tiki bar. 221 Cathcart St.,

vibrant dishes from arugula pesto

Santa Cruz, (831) 426-4852,

pasta to Greek moussaka. Enjoy a

www.hulastiki.com

belly dancer on Friday nights and

A Mediteranean and Middle

daily happy hour specials.

IDEAL BAR & GRILL

Open daily from 11:30 a.m. to 9

A Santa Cruz institution with

(831) 454-8663,

amazing beach, boardwalk and wharf

mozaicsantacruz.com

p.m. 110 Church St.,

views. Open every day, featuring

(831) 423-3827,

THE OASIS TASTING ROOM & KITCHEN

www.idealbarandgrill.com

A collaboration between

nightly specials and a full bar. 106 Beach St., Santa Cruz,

Uncommon Brewers and el

LAILI

Salchichero. Enjoy beer, small

EL PALOMAR

Santa Cruz's answer to high-quality

plates, burgers, and ramen.

Unique and fresh Mexican cuisine, family recipes. 1336 Pacific Ave., Santa Cruz, (831) 425-7575, www.elpalomarsantacruz.com

Mediterranean / Indian / Pakistani

Closed Mondays and Tuesdays.

/ Afghan food. 101 Cooper St., Santa

415 A River St., Santa Cruz,

Cruz, (831) 423-4545,

(831) 621-8040,

www. lailirestaurant.com

www.oasissantacruz.com

We always have surfing on two new dedicated live surf TVs SANTA CRUZ WAVES | 13 3

FOOD&DRINK DINING GUIDE PACIFIC THAI

ALOHA ISLAND GRILLE

Authentic Thai cuisine and boba teas in a modern and casual dining atmosphere.

1319 Pacific Ave., Santa Cruz, (831) 420-1700, www.pacificthaisantacruz.com

Authentic Hawaiian-style plate lunches.

1700 Portola Drive, Santa Cruz, (831) 479-3299, www.alohaislandgrille.com

PLEASURE PIZZA

LUNCH: MONSUN 11:303:15 HAPPY HOUR: MONFRI 46 LIVE MUSIC: THURS 69 • SAT & SUN 25 15% OFF LUNCH MENU 11:30  3:15 AT BAR STOOLS ONLY

SUNDAY "LOCAL'S NIGHT" 3 COURSE PREFIXED DINNER $30 MONDAY "GARY'S RIB NIGHT" FULL RACK $20 ALL NIGHT HAPPY HOUR TUESDAY "ITALIAN NIGHT" SPAGHETTI & MEATBALLS $17 WEDNESDAY "SURF & TURF" $30 THURSDAY "DATE NIGHT" FEATURED WINES BY THE BOTTLE HALF PRICE WITH ANY ENTREE

Offering traditional pizza, as well as new and exciting tastes and textures. 1415 Pacific Ave., Santa Cruz, (831) 600-7859, www.pleasurepizzasc.com

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

POUR TAPROOM Gastropub fare with vegan and glutenfree options. Sixty beers and eight wines on tap. 110 Cooper St., Ste. 100B, (831) 535-7007, pourtaproom.com/santa-cruz.

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 p.m. to 9 p.m., and until 10 p.m. Friday and Saturday. 105 Walnut Ave., Santa Cruz, (831) 423-2020, www.soifwine.com

Array of savory and sweet crêpes, French food and live music. 1134 Soquel Ave., Santa Cruz, (831) 429-6994, www.thecrepeplace.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

EL JARDÍN RESTAURANT Delicious and authentic Mexican cuisine featuring locally grown, fresh ingredients.

655 Capitola Road, Santa Cruz, (831) 477-9384, www.eljardinrestaurant.net

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.

ZOCCOLI’S

SEABRIGHT BREWERY

Iconic delicatessen, sandwiches, salads, sides. 1534 Pacific Ave., Santa Cruz, (831) 423-1711,www.zoccolis.com

Rotating beer selection, with dog-friendly outdoor patio. 519 Seabright Ave., Santa Cruz, (831) 426-2739, www.seabrightbrewery.com

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

13 4 | SANTA CRUZ WAVES

THE CRÊPE PLACE

Westside/Scotts Valley BACK NINE GRILL & BAR

Midtown

Offers daily fresh grill favorites and specials, including a special kids' menu, along with a selection of local California wines and a spirited list of specialty cocktails. 555 Hwy 17, Santa Cruz, www.backninegrill.com

AKIRA

BURGER.

Sushi made with fresh-caught seafood and locally grown produce. 1222 Soquel Ave., Santa Cruz, (831) 600-7093, www.akirasantacruz.com

Grass-fed beef, fun atmosphere, and a great beer menu. 1520 Mission St., Santa Cruz, (831) 425-5300, www.burgersantacruz.com

P

& NO

Authentic Hawaiian Style Cuisine...

VOTED BEST HAWAIIAN CUISINE 2017-18 BEST LOCAL FOODTRUCK 2018 BEST DOG FRIENDLY RESTAURANT 2017

SANTA CRUZ WAVES | 13 5

Thank You for Voting us...

Favorite:

New Restaurant New Business Chef - James Mann Green Business

Shop Local.

Eat Well.

thanks for voting us favorite grocery store!

Favorite:

Restaurant Craft Cocktail Dinning with a View

Farm-fresh local & organic produce every day An award-winning organic juice & smoothie bar A wellness department stocked with everything you need to boost your immunity and stay well

OPEN EVERY DAY 11:30AM – 10:00PM 231 Esplanade Ste 102, Capitola, CA 95010 (831) 854-2800

! g n i r SP Coming Soon - Live Music On the Patio Tuesday Nights

13 6 | SANTA CRUZ WAVES

Capitola · Downtown · Westside Opening in Aptos Fall 2018!

Thank you Santa Cruz for voting us favorite frozen yogurt Come see us at one of our three locations: Santa Cruz | Capitola | Watsonville

A com neighb for h

d a i ly

Breakfast

Weekly

S$ 7 p. 9 5e( c ial 8 -10am)

S p SeTA R c i a ls TING @ 5PM

Full service

Sun & Mon / B a b y b a c k R i b s / $12.95

C oO pfe nfd aei lye@B7aam r

Tues/ L o c a l Fav o r i t e s / $13.95 (6 Entree Choices) Weds/ L i v e M a i n e L o b s t e r / $16.95

in the bar

H a p py H o u r

Friday/ P r i m e R i b N i g h t / $16.95 O p e n e v e r y d ay @ 8 a m 1 0 6 B e a c h S t . | S a n ta C r u z , C a 9 5 0 6 0

| www.idealbarandgrill.com |

M-F 3:3-5:30 Drink & App Specials

831.423.5271

f SANTA CRUZ WAVES | 13 7

Thank you for Voting us favorite BBQ LIVE MUSIC 7 NIGHTS A WEEK 6-8 | HUGE SELECTION OF CRAFT BEER ON TAP Aki Kumar Photo: Jake Thomas

FAVORITE BBQ

13 8 | SANTA CRUZ WAVES

FOOD&DRINK

DINING GUIDE

CASCADES BAR & GRILL AT COSTANOA

PARADISE BEACH GRILLE

California cuisine, local, organic, and handcrafted ingredients. 2001 Rossi Road at Hwy 1, Pescadero, (650) 879-1100, www.costanoa.com

Fine dining in the Capitola Village. An award-winning beachside restaurant with spectacular ocean views. 215 Esplanade, Capitola, (831) 476-4900, www.paradisebeachgrille.com

HOLLINS HOUSE

THE POINT CHOPHOUSE

At Pasatiempo. Magnificent views, award-winning cuisine, and outstanding wine list. 20 Clubhouse Road, Santa Cruz, (831) 459-9177, www.pasatiempo.com/ hollins-house

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

MISSION ST. BBQ Serving up smoked barbecue, craft beer and live music. 1618 Mission St., Santa Cruz, (831) 458-2222, www.facebook.com/missionstbbq

PARISH PUBLICK HOUSE British-influenced pub food with full bar.

841 Almar Ave., Santa Cruz, (831) 421-0507, www.parishpublickhouse.com

WINGSTOP The go-to destination when you crave fresh wings, hand-cut seasoned fries and tasty sides. Save time and order online.

845 Almar Ave., Santa Cruz, (831) 454-9464, www.wingstop.com

Eastside/Capitola AVENUE CAFÉ Serving traditional breakfast and lunch, along with some Mexican favorites. 427 Capitola Ave., Capitola (831) 515-7559, www.avenuecafecapitola.com

CHILL OUT CAFE Breakfast burritos, espresso drinks, beautiful garden. 2860 41st Ave., Santa Cruz, (831) 477-0543, www.chilloutcafesantacruz.com

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

THE SAND BAR Capitola's new hot spot for great food, cocktails, and weekly live music. 211 Esplanade, Capitola. (831) 462-1881

SHADOWBROOK Fine dining with a romantic setting, cable car lift. A Capitola tradition since 1947.

1750 Wharf Road, Capitola, (831) 4751511, www.shadowbrook-capitola.com

SOTOLA California farmstead concept focusing on local farms, ranches and seafood. In convivial quarters with an outdoor patio.

231 Esplanade Ste. 102, Capitola, (831) 854- 2800

ZAMEEN AT THE POINT Fresh, fast and healthy Mediterranean cuisine. Made-to-order wraps, bowls and salads. Open Tuesday through Sunday.

851 41st Ave, (831) 713-5520

ZELDA'S ON THE BEACH Indoor and outdoor dining with a beachfront deck, where American dishes, including seafood, are served.

203 Esplanade, Capitola, (831) 475-4900, www.zeldasonthebeach.com

Soquel

MARGARITAVILLE

CAFE CRUZ

Waterfront restaurant offering a lively setting for casual Californian cuisine and cocktails. 231 Esplanade, Capitola, (831) 476-2263, margaritavillecapitola.com

Rosticceria and bar, nice atmosphere, fresh and local. 2621 41st Ave., Soquel, (831) 476-3801, www.cafecruz.com

SANTA CRUZ WAVES | 13 9

FOOD&DRINK DINING GUIDE THE JERK HOUSE Traditional and fusion Jamaican cuisine made with fresh, organic and locally sourced ingredients. Mellow vibe and outdoor patio. 2525 Soquel Drive, Santa Cruz, (831) 316-7575, www.jerkhousesantacruz.com

that Californians expect.

4616 Soquel Drive, Soquel, (831) 4761754, tortillaflatsdining.com

Aptos/Watsonville

sandwiches, gourmet soups, salads, and a micro-taproom.

4101 Soquel Drive,

APTOS ST. BBQ

(831) 346-6952, www.surfcitysandwich.com

TORTILLA FLATS For more than 25 years, their Mexican

Santa Cruz County's best smoked barbecue, craft brews and live blues every night. 8059 Aptos St., Aptos, (831) 662-1721, www.aptosstbbq.com

food has blended the fieriness of

BITTERSWEET BISTRO

Mexico with the sophistication of

With its vast menu options from burgers to filet mignon, locally sourced produce, fresh fish and amazing desserts, the varied

French sauces, and the earthiness of the Yucatan and complexity of Santa Fe with all the freshness and lightness

Enjoy ocean-front dining with breathtaking views. 131 Esplanade, Aptos, (831) 688-8917, www.caferioaptos.com

family andfriends. Enjoy a local beer one of your favorite sports. Relax by the koi pond during happy hour with a handcrafted cocktail. The heated

Now in Aptos, sushi made with freshcaught seafood and locally grown produce. 105 Post Office Drive, Ste. D, (831) 708-2154, akirasantacruz.com

Fast-casual dining with craft

CAFE RIO

dinner or casual gathering with on tap in the lounge while watching

AKIRA

SURF CITY SANDWICH

ambiance is perfect for an intimate

outdoor patio welcomes good dog owners and their furry friends.

787 Rio Del Mar Blvd., Aptos, (831) 662-9799, www.bittersweetbistro.com

CALIFORNIA GRILL Featuring fresh, local, organic produce from Lakeside Organic Gardens, choice meats, fresh seafood and refreshing drinks. 1970 A Freedom Blvd., Freedom, (831) 722-8052, www.californiagrillrestaurant.com

BURGER.

CILANTROS

Grass-fed beef, fun atmosphere, great beer menu. 7941 Soquel Drive, Aptos, (831) 662-2811, www.burgeraptos.com

Authentic Mexican cuisine with fresh ingredients, high-quality meat and seafood. 1934 Main St., Watsonville, (831) 761-2161, www.elpalomarcilantros.com

CAFE BITTERSWEET Breakfast and lunch served Tuesday through Sunday. Outdoor dogfriendly patio. 787 Rio Del Mar Blvd., Aptos, 831-662-9799, www.bittersweetbistro.com

FLATS BISTRO Coffee, pastries and wood-fired pizzas.

113 Esplanade, Rio Del MarBeach, Aptos, (831) 661-5763, www.flatsbistro.com

Healthy, Sustainable... u Thank Yo us for Votingp Eats! hea Favorite C

Real Food!

Green Since 1998

Charlie Hong Kong Organic Asian Street Cuisine

Noodles & Rice Bowls • Organic Produce Fresh, Fast, Affordable • Locally Grown 1141 Soquel Ave, Santa Cruz • 831.426.5664 • Open Daily 11am-11pm • charliehongkong.com

14 0 | SANTA CRUZ WAVES

OUR THING IS

WINGS MADE FRESH H A N D -T O S S E D DONE RIGHT

THAT’S WHY WE ARE THE EXPERTS

WINGSTOP SANTA CRUZ 845 ALMAR AVE • (831) 454-WING (9464) SKIP THE WAIT. ORDER @ WINGSTOP.COM

SANTA CRUZ WAVES | 14 1

FOOD&DRINK DINING GUIDE THE HIDEOUT Fill your plate with good grub, pour a good drink, enjoy attentive and friendly service.

9051 Soquel Drive, Aptos, (831) 6885566, www.thehideoutaptos.com

MANUEL'S MEXICAN RESTAURANT Traditional, delicious recipes, cooked fresh daily, served with a genuine smile. 261 Center Ave., Aptos, (831) 688-4848, www.manuelsrestaurant.com

PALAPAS RESTAURANT & CANTINA

FAVORITE LATE NIGHT PLACE TO EAT

Coastal Mexican Cuisine. Extensive tequila selection. Happy Hour, and dinner specials. 21 Seascape Blvd., Aptos, (831) 662-9000,www.palapasrestaurant.com

PARISH PUB Two full bars, rotating taps, delicious pub fare, patio seating and thirstquenching cocktails.

8017 Soquel Drive, (831) 688-4300, theparishpublick.com

SANDERLINGS IN THE SEASCAPE BEACH RESORT Where your dining experience is as spectacular as the view. 1 Seacscape Resort Drive, Aptos, (831) 688-7120, www.sanderlingsrestaurant.com

SEVERINO’S BAR & GRILL Award-winning chowders, locally sourced ingredients. 7500 Old Dominion Court, Aptos, (831) 6888987, www.severinosbarandgrill.com

HAUTE ENCHILADA CAFE An eclectic menu made with sustainable seafood and local organic produce. Wine and beer tasting plus two art galleries featuring local artists. 7902 Moss Landing Road, Moss Landing, 633-5843, www.hauteenchilada.com

THE WHOLE ENCHILADA Mexican seafood restaurant with a relaxed harbor atmosphere. 7904 CA-1, Moss Landing, 633-3038, www.wholeenchilada.com.

Monterey County ABALONETTI Specializes in Monterey Bay calamari and offers almost a dozen varieties of squid dishes. 57 Fisherman’s Wharf, Monterey, (831) 373-1851, www.abalonettimonterey.com

ALVARADO STREET BREWERY Brewery serving craft beer and local eats in a historic space with an industrial vibe.

426 Alvarado St., (831) 655-2337, www.alvaradostreetbrewery.com

BIG FISH GRILL

Flavorful meals in a casual dining setting. 7528 Soquel Drive, Aptos, (831) 688-4465, www.zameencuisine.com

San Lorenzo Valley

BULL AND BEAR WHISKEY AND TAP HOUSE

COWBOY BAR AND GRILL Sandwiches, steaks and American fare served in a kid-friendly joint with a country-western theme. 5447 Hwy 9, Felton, (831) 335-2330, www. feltoncowboy.com

THE CREMER HOUSE The perfect spot to enjoy a cold, handcrafted beer, a glass of local wine, or a homemade soda while trying

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Moss Landing

Open for lunch, brunch, and dinner, or stop by to enjoy a cocktail and stunning views at the restaurant’s bar and lounge. The ambiance is casual California. 101 Fisherman's Wharf #1, Monterey, (831) 372-7562, www.bigfishmonterey.com

ZAMEEN MEDITERRANEAN CUISINE

FAVORITE MOLE

dishes using local, organic, farm-raised sustainable ingredients, as well as vegetarian items. 6256 Hwy 9, Felton, (831) 335-3976, www.cremerhouse.com

Chill hangout with a patio and live music.

Dishes up classic American eats plus a variety of brews. 479 Alvarado St., (831) 655-3031, www.bullandbearca.com

CANNERY ROW BREWING CO. A family-friendly, beer-concept restaurant that offers the second largest number of beers available on tap in Northern California. 95 Prescott Ave., Monterey, (831) 643-2722, www. canneryrowbrewingcompany.com

Voted Favorite Breakfast Burrito

Santa Cruz

WE ROLL THE FATTIES! 22 DIFFERENT KINDS OF BREAKFAST BURRITOS •••• HOUSE-MADE CHAI • ESPRESSO DRINKS ORGANIC FAIR TRADE COFFEE • STEEL CUT OATMEAL BAGELS • SMOOTHIES • SANDWICHES AND SALADS

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COOL OFF

FIELD NOTES

Mavericks on the biggest day in many years. PHOTO: TRENT STEVENS

The Value Of Doubt

By KYLE THIERMANN

O

n the biggest day in more than a decade at Mavericks, I started my morning with a speeding ticket. I was doing 85 mph in a 65 mph zone in a rush to make it to our boat, which was set to leave the Pillar Point Harbor in Half Moon Bay at dawn.

When I gave the officer my license and registration, I was surprised to notice that my hand was trembling slightly.

Earlier in the week, Mavericks had been 25 feet on the face, "fun-size" by big-wave standards, but on this day, the waves had the potential to be double that. With strong south winds forecasted, though, the swell was projected to be a write-off. South wind is storm wind. It cuts sideways across the face of most waves in California, creating chops equivalent to moguls on a ski slope. At Mavericks, hitting a mogul full speed is like hitting a pothole on an autobahn. Two days before the swell hit, however, the wind models changed and it looked like there would be a window of clean conditions between 8 a.m. and 10 a.m.

As our small boat motored out of the harbor, I could feel that the south wind was already beginning to flutter.

The other surfers on our boat were committed to paddling out no matter

the conditions. One had traveled from Morocco, another from Portugal. Being the only local on the boat, I wanted to get a good wave in front of them. We made it to the channel, and the ocean was calm for a moment. Most of the surfers jumped off the boat and paddled to the peak immediately.

One reason I enjoy surfing waves that scare me is that it allows me to learn about myself in a way that mild situations don’t. There is no faking it when I’m pulled deep underwater.

Either I keep myself composed or I don’t. Pushing myself, however, is different than disregarding warning signs, and when most accidents occur, officials usually point to a series of small mistakes that lead to the incident.

On certain days at Mavericks, the waves hit the reef with such power the Richter scale at Berkeley registers the collision.

As we passed over a swell I heard a low growl in the distance. A wave broke 300 yards outside of the main bowl, farther than I had ever seen.

The 60-foot liquid avalanche seemed to move in slow motion and spanned across much of the channel. “Holy shit,” our captain said as he punched the throttle to get out of the way.

Another boat 10 yards inside of us waited a moment too long. Once they realized that they were in danger it was too late: the corner of the whitewater caught the side of their boat and flipped it like a toy. Thousands of dollars' worth of camera equipment sank to the bottom of the ocean, but the cameraman and captain were unharmed and treaded water until they were picked up by safety teams on wave runners.

The capsized boat was pushed in by another wave and smashed into the rocks on the harbor, splitting into two. Amidst the chaos, I noticed that the safety teams were preoccupied with the boat and no one was watching the surfers in the lineup who were hit by the wave. Luckily they all seemed to be OK. As the situation settled down, I sat on the boat and noticed my legs shaking. In that moment the corny bumper sticker "Your ego is not your amigo" popped into my mind and I chuckled to myself. “Don’t do it,” I thought. I decided not to surf. It was too dangerous for me. Only three surfers caught waves before the wind completely ruined the conditions. I drove back to Santa Cruz … slowly.

SANTA CRUZ WAVES | 147

The

E L B M HU T I U S R PU ERSEA D N U A K T K A LLE VE COLLECTI NG FOR OTHI MAKES CL EAN LIFE THE OC

By J.D. RAMEY

B

etween working as a firefighter and paramedic and raising two kids with his wife of 15 years, you’d think Mike Golder wouldn’t have much energy left to change the TV channel, let alone start a business. But on top of those things, the Santa Cruz native has been staying up until 3 or 4 a.m. every night for the past few years, building a website and laying the groundwork for Kalletka Undersea Collective, a new company that specializes in oceanthemed clothing and accessories.

Golder’s hard work came to fruition when he launched Kalletka at the end of last year.

The collective’s locally designed and printed hats, T-shirts and hoodies have been selling out of stores since October, when Golder first placed them in Pacific Wave, Arrow Surf Shop and Buell Surf. Since then, Neptonics Dive Shop has joined the list of stores that carry the company’s products.

In addition to some of Golder’s own art, Kalletka’s wares display the work of Santa Cruz artists like Kevin Walsh and Amadeo Bachar. With the help of his 14-year-old son Vince, Golder has also begun manufacturing fillet knives with handles made from pinecones and resin.

PHOTOS: MIKE GOLDER, KALLETKA 14 8 | SANTA CRUZ WAVES

J COMPANY FEATURE

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J COMPANY FEATURE

Kalletka will be donating a portion of all sales to nonprofits that support ocean awareness, clean oceans and sustainable fishing methods. Some local platforms for this are Ride a Wave Foundation, Surfrider Foundation, Mauli Ola Foundation, Save the Waves Coalition, Operation Surf, and Ocean Conservancy.

The tagline "Humble Pursuit" appears on several of Kalletka’s products. As Golder explains, this motto suggests a predisposition to “quietly enjoy things. You don’t have to yell out to get attention; you’re just going to do things, do it well and enjoy yourself along the way.”

Kalletka reflects the passions Golder has had from an early age, such as diving, surfing and fishing.

The last of these includes freedive spearfishing. “A lot of people saw that as a black-sheep sport for years,” he notes. “People are starting to understand that for what it is. It’s not a ‘go out there and shoot all the fish in the ocean’ thing. You don’t always go out there to take fish; sometimes you go out there just to observe and to learn.”

Kalletka, a word used by the Ohlone people who once inhabited the California Coast from Big Sur to San Francisco, roughly translates to “into the sea.”

“I was trying to think of a way to incorporate this area and this amazing stretch of coastline [into the name],” Golder recalls. “I don’t want to try to market Native American stuff, but I thought it was a really cool word and had a cool meaning.”

Golder explains that the Ohlone were completely dependent on the ocean for thousands of years. “They were natural stewards of the whole area,” he offers. “They’d harvest abalone, dive, spearfish—and kept it the amazing place it was. I look back on that as a great time when people took care of the land and had a good connection to it.”

He adds that the Ohlone fished exclusively for the sustenance of their family and friends. “I like that concept of selectively fishing and enjoying the ocean,” he says.

“That’s your exercise and your [marine] education. You can read anything you want about the ocean, but if you spend time in the ocean, you’re going to learn way more. You just want to protect it more and treat it as the gift that it is.”

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MAKING

WAVES

Photos by Tyler Fox, Bryan Garrison and Leslie Muirhead

THE 7TH ANNUAL SANTA CRUZ WAVES SANDBAR SHOOTOUT

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1

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SANTA CRUZ COUNTY MARKET REPORT Single Family Residential CLOSED SALES

MED. SALES PRICE AVG.DOM

$798K $793K

49 62

%LP REC’D MO. TO SELL

FEB 2018 FEB 2017

90 90

QUARTILE

SOLD

MED SALE PRICE

Top

23

$1,200,000

57

2,388

Second

23

$851,000

41

1,648

Third

22

$712,500

51

1,593

Bottom

22

$547,500

20

1,187

$416

35,906

AVG DOM

SQ.FT.

100% 99% AVG. $ SQ.FT. $601

2.5 2.5 LOT SQ.FT.

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42,142

M

$522

19,375

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$445

31,221

CM

AVG. $ PER SQ. FT. - 12 MONTHS

MY

CY

CMY

K

ACTIVE INVENTORY - 12 MONTHS

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MED SALE & LIST PRICE VS. DOM - 12 MONTH HISTORY

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MAKING

WAVES Photos by Nikki Brooks, Angela Hesse and Mara Milam

FIFTH ANNUAL GLOBAL WAVE CONFERENCE The brightest minds from the world’s surfing, conservation and innovation communities came together in Santa Cruz for a three-day conference about tackling the world’s most challenging ocean issues. Keynote speakers included Conservation International CEO, M. Sanjayan; World Surfing Champion Shaun Tomson; social media guru Guy Kawasaki; Imperial Beach Mayor and Wildcoast CEO Serge Dedina; Patagonia Ambassador Liz Clark; acclaimed IMAX filmmaker Greg MacGillivray; New York Times bestseller Dr. Wallace J Nichols; and big-wave champion Greg Long. To learn more, visit savethewaves.org.

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Celebrating 10 years

Health & Lifestyle Expo for Women Thursday, April 26, 2018 5 – 8 p.m.

Cocoanut Grove, 400 Beach Street, Santa Cruz

1years

It’s our big 10 year anniversary, and you’re invited! Help us celebrate a decade of bringing our local ladies the best health and wellness information and resources the community has to offer. This night is all about YOU.

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Reilly Stone slides across waves with style and grace, making the difficult appear effortless.

PHOTO: TYLER FOX

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W W W.T H E A P T O S V I L L A G E . C O M

2018

WELCOME TO APTOS VILLAGE A Collection of New Homes in Aptos

At Aptos Village you are truly stepping back to days gone by. A simpler time where life strolls by at a leisurely pace. Where you know your neighbors.

Quaint shops, a variety of restaurants for any occasion.

Even a historic apple barn, which will house a new neighborhood grocer. Itâ&#x20AC;&#x2122;s all here in the hear t of Aptos, thoughtfully planned among 11.5 spacious acres.

IT TAKES A VILLAGE Nestled between trees and the ocean, this traditional, pedestrian-friendly town square provides timeless architecture and small town charm that harkens back to another era, while providing all the luxury and energy efficiency of today. A distinct collection of 69 homes, with plans ranging from 1-3 bedrooms and townhouse options, this vibrant community has a design for every modern family.

RESIDENTIAL INQUIRIES: ALISTAIR CRAFT

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JERID KIEDROWSKI

Sereno Group 831.234.1092 alistair@serenogroup.com

Sereno Group 831.818.1717 jerid@serenogroup.com

CalBRE # 01084861

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