Monterey Waves Spring 2016 Volume1.2 by Santa Cruz Waves

LIVE THE LIFESTYLE

VOLUME 1.2 SPRING 2016

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MONTEREY WAVES M AG A ZINE

PUBLISHER TYLER FOX

EDITOR ELIZABETH LIMBACH

PHOTOGRAPHY

PHOTOGRAPHERS DWAIN CHRISTENSON COCO CONNIE RYAN "CHACHI" CRAIG KODIAK GREENWOOD LENA MA X SEAN MCLEAN MALWINA SOLEIL JERRY STEWART

EDITORIAL

WRITERS COCO CONNIE DAVE DE GIVE TYLER FOX JOEL HERSCH BRAD OATES DAMON ORION

EVEYLN SHAFFER ARIC SLEEPER MELISSA DUGE SPIERS

DESIGN

CREATIVE DIRECTOR JOSH BECKER

DESIGNER ELI ROE

SALES

VP OF SALES STEPHANIE LUTZ

Santa Cruz Waves, INC. PRESIDENT JON FREE

ACCOUNT EXECUTIVES SUZIE JOSEPH K ATE K AUFFMAN RITA PRICE SADIE WIT TKINS

DISTRIBUTION MICK FREEMAN

PHOTO EDITOR PAUL TOPP

PROOFREADER JOSIE COWDEN

FOUNDER / CEO TYLER FOX On the Cover: The hillsides of Big Sur get painted orange with a little help from the California Poppy. Photo: Kodiak Greenwood

The content of Monterey Waves Magazine is Copyright © 2015 by Santa Cruz Waves, Inc. No part may be reproduced in any fashion without written consent of the publisher. Monterey Waves Magazine is free of charge, available at more than 150 local distribution points. Anyone inserting, tampering with or diverting circulation will be prosecuted. Santa Cruz Waves assumes no responsibility for content of advertisements. For advertising inquiries, please contact steff@ santacruzwaves.com or ( 831) 345-8755. To order a paid subscription, visit monterey waves.com.

F I N D U S O N LIN E www.MontereyWaves.com @MONTEREYWAVES 14 | MONTEREY WAVES

INSIDE VOLUME 1.2 - SPRING 2016

PHOTO: @CHACHFILES

76 57

36 64

FIRST LOOK

DROP IN

FOOD&DRINK

COOL OFF

16 Letter from the Founder 19 Word on the Street 20 Drowning in Plastic 22 Causes: The Wahine Project

26 In Depth: The Adrenaline Gene 36 Behind the Lens: Kodiak Greenwood 44 Sports Achievement: Golfer Robby Salomon 48 Art: Inked

57 Local Eats: Three Soups 65 Wine Tasting for Dummies 68 Dining Guide 73 Wine Guide

75 Product Reviews 80 Event Gallery

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FIRST LOOK LETTER FROM THE FOUNDER

Near or Far

Tyler ﬁnds beach break bliss somewhere in France. Follow Tyler's adventures on Instagram @zorro_del_mar. Photo: M.Soleil

’ve been very fortunate to be able to travel from a young age. My parents were sales reps, so I spent a lot of time on planes and trains and in the back seat of a 1989 Volvo station wagon. I recently returned from a trip to Europe, where I hadn’t been for 10 years, and it solidified my belief in the importance of travel. I had some incredible dinners with friends, both new and old, whose stories and culture inspired and enlightened. I

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enjoyed magnificent music, dance, art and history, and even surfed some waves straight out of my childhood dreams. Traveling, however, is not always about Picassos, pizza and picturesque postcards. It’s about getting out of your comfort zone and being tested both mentally and physically—problem solving, quick thinking, and learning to go with the flow when you have no control over the situation. It’s about be-

ing exposed to lives and lifestyles different than your own. These opportunities for growth are why I believe travel, whether near or far, is an essential ingredient for a fulfilling life.

—Tyler F Fox Founder of Santa Cruz Wa Waves and Titans of Mavericks competitor

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FIRST LOOK

WORD ON THE STREET

What is the most interesting thing you have seen in the water?

BY COCO CONNIE

ASKED AT BREAKWATER COVE MARINA

Kendra Wickliffe, ﬁnancial consultant: Near the surface of the water I saw a sea turtle swimming. It was very cool. Steve Foster, public service: The most interesting thing I have seen was the lionﬁsh covered in purple and white. We stimulated it with light and it was dancing around.

Corey Munoz, electrical contractor: Once when were diving in Mexico we saw a sunken old airplane about 30 feet down. There were a bunch of ﬁsh and the visibility was great, lots of aquatic life. It was really pretty to see.

Suresh Gurunathan, healthcare industry and 13-year diver: Bat rays, eels, octopus, frogfish, Spanish shawl and moon jellyfish. Sofia Munoz, student: A sea turtle. It was so big and beautiful with green and brown, like sand. The diving instructor grabbed it and let us touch it.

Xinlu Hung, graduate student in physics at Stanford University: The most interesting thing I have seen was a colony of ﬁsh swimming by.

Lindsay Upcraft, teacher: We had been diving in Eric’s Pinnacle and saw what looked like a sea anemone. It was really big and covered a portion of the pinnacle with lots of pink and white. Diving takes you to a whole new world.

Bear Johnston, diving instructor at Aqua Sports: A sand shark. We call it the guitarfish. It looks like a big guitar and is part of the ray family. It swims flat like a ray but has a tail like fish.

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FIRST LOOK IN THE DETAILS

ENERGY

EXPOSURE

In a report released by the Earth Engineering Center in 2011, the amount of energy contained in the discarded plastic in U.S. landﬁlls is equivalent to 36.7 million tons of coal, or 139 million barrels of oil. If it were converted into fuel for cars, it would keep all the cars in a large city like Los Angeles running for about a year.

All that plastic is composed of chemicals that leech into the soil and disperse into water. In a study performed by the Center for Disease Control, 93 percent of people had some traces of chemical compounds from plastic in their bodies, which have been shown to alter hormone levels in humans and animals.

600X

THE FOOD CHAIN But humans are far from the only species affected by discarded plastics. In a study performed at UC Davis, researchers found that ocean ﬁsh contained higher levels of toxic compounds from plastics than those fed a regular diet of plastic.

Americans will throw away approximately 600 times their body weight in plastics in a lifetime. 2 0 | MMONTEREY O REYY WAVES ONTE ON ONT

WEIGHING IN

28 MILLION TONS

Every two years, the weight of plastics produced is approximately equivalent to the weight of every man, woman, and child on Earth. Over the last 10 years, more plastic has been produced than in the last century.

According to the EPA, Americans generated about 251 million tons of garbage in 2012. Plastics comprised about 32 million tons of the total, and only around 2.8 million tons were recycled, which means around 28 million tons went to landﬁlls. And those are just the amounts that are tracked in one year.

DROWNING IN PLASTIC W

FACTS ABOUT THE UBIQUITOUS MATERIAL

BY ARIC SLEEPER

CIRCLE THE EARTH

Enough plastic is thrown away each year to circle the Earth four times.

hen synthetic plastics first became an alternative building block for so many products in the late 1800s, the material was welcomed as a much-needed alternative to animal-sourced supplies like tortoise shells and ivory tusks. But what was once viewed as a boon to the natural world has become a blight. Plastics, in myriad forms, stagnate in landfills and congregate en masse in our oceans an nd wate wa aterw rway ays, y where whe here they theey un nle leas as and waterways, unleash ttoxins to xins xi n and ns d eendanger nd dannger gee wildlife. wiild ldlilife f .T fe he The m ma teri rial a is al is so s pervasive per erva vasi va s ve that tha hat itt bematerial co ome mess ea asyy ttoo ov ver erlo look okk just jus u t how us hoow comes easy overlook m mu ch p laast s ic ssurrounds u ro ur rounndss us us each each much plastic d da y, aand nd unf nffor o tuna naate t lyy, most st of of it is is day, unfortunately, used ed d once oncce and annd simply simp si mply mp ply d isca is c rded ed. discarded.

What W hat w was as oonce nce boon vviewed iewed as as a b oon ttoo tthe he natural natural world world has has become b ecome a blight. b li g h t.

SOURCES: EPA, Ecowatch.com, Columbia University, Algalita.org, National Geographic, Reusethisbag.com, UC Davis.

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PHOTO: LENA MAX 2 2 | MONTEREY WAVES

The Wahine Project gets girls into the water to get over their fears BY MELISSA DUGE SPIERS ionne Ybarra, the Montereybased founder of the Wahine Project, starts each day at the crack of dawn, calling in favors: Which volunteer can drive girls to surf class? Which donor can bequeath some new wetsuits? A mother of four boys, the youngest of whom is barely a year old, she prepares her family for the day ahead and readies herself to conduct “the orchestra,” as she calls it: the volunteers, family, sponsors, advisors, and friends who “fit like puzzle pieces to make Wahine run.” The resulting symphony is a nonprofit that empowers girls in under-served communities to brave the ocean and learn to surf. For Ybarra, who grew up in East Salinas, the ocean was off-limits financially, logistically, and experientially. Visits were limited to once a year on the Fourth of July, when her mother would advise her not to go out into the waves or she would “fall off the shelf.”

That warning kept her out of the surf for the first three decades of her life, until she forced herself to overcome what had by that time become a deeply rooted fear: learning to swim. By 40, she was surfing. Her first surfing experience was so exhilarating, Ybarra immediately knew she wanted to help girls like her younger self “who would otherwise not have access to the resources that would allow them to surf.” She was sure that facing their fears in, of, and through the water would encourage them—as it had her—to tackle larger obstacles throughout life. Conceived of and founded in 2010, the Wahine Project soon attracted donors, sponsors, volunteers, and instructors. Today, it has served 700 girls between the ages of 7 and 17 and has outposts as far away as the Philippines. Participants get to know each other, themselves, and their larger environment and learn to grapple with fears (whether social, mental or physical) through water-sports conditioning and

ocean recreation activities, surf lessons, excursions, lectures, and ﬁeld trips. The Project aims to reach girls who do not have access to the ocean (or to surﬁng gear or instructors), and admit everyone who wants to partake, with programming including clinics, camps, regular monthly meet-ups, and classes for everyone from MiniWahines (5-7 year olds) and Girl Scouts to women and boys, for whom there is a summer camp. Scholarships and donations keep the programs open to everyone, despite ability to pay, even on trips like a recent SoCal surf safari. Encouraging the girls who are “struggling with overcoming fears is the best part of my job because I really know what it feels like,” Ybarra says. Not only does she understand their fear of the water, she can also “walk the walk” in ways both personal and professional. From the outset, the Wahine Project has encountered small pockets of resistance. Ybarra says that one outspoken critic,

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FIRST LOOK CAUSES

The Wahine Project has worked with more than 700 girls between the ages of 7 and 17.

PHOTOS: LENA MAX

She was sure that facing their fears in, of, and through the water would encourage them—as it had her—to tackle larger obstacles throughout life.

WAVE RIDERS The nonproﬁt empowers girls to brave the ocean and learn to surf. PHOTOS: LENA MAX

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a longtime Monterey resident and surf instructor, protested that an organized program took away from the spirit of surﬁng, and tried to discourage sponsors and fellow surfers from supporting the Wahine Project. The pushback inspired Ybarra to strive for accountability, making sure the organization was open and transparent in order to show the community “that this is all a labor of love and that we really care.” “What we are teaching is that overcoming fears and unknowns in the ocean will help you overcome them in life,” she says, “and that’s what I am doing in my office every day: overcoming the fears on land.” By using the criticism as inspiration to build the best program possible instead of giving

up and giving in, Ybarra hopes she set an example for her Wahines. “Instead of being defensive, we have been proactive in putting kids ahead of proﬁt,” Ybarra says simply. “It’s real. It’s not just something we talk about at the beach. We hold one another to account, practicing what we preach from the smallest parts of our lives to the biggest decisions we make.” Ybarra also brings her personal life under the magnifying glass, wanting to ensure that she’s being a good example. “Having just had a baby one year ago … I am in a bigger wetsuit because I can’t ﬁt [in my old one],” she explains, calling it a “wonderfully humbling” experience because it makes her live up to “what I have said for years about loving the skin I’m in

and being at peace with my body.” The effort to keep the Wahine Project afloat can be overwhelming, but Ybarra is undeterred. “Because I don’t want to turn anyone away, we do a lot of free programming,” she says. “For at least three months of the year I don’t get paid, but the work is still there: endless hours doing the intense day-to-day [job].” Those day-to-day responsibilities—recruiting the sponsors, volunteers, chaperones, donations, transportation, and cash flow that makes it all happen—means setting her work hours to align with the time zone in Norway where her web expert lives so they can work jointly for several hours per day. It also means staying up late every night to answer emails after 10 p.m., the only time many of the single- and/ or working-mother volunteers and contributors have to devote to their Wahine Project tasks. “When you run a nonprofit there are no business hours,” Ybarra says, marshaling the resilience and resourcefulness she relied on as a struggling single mother herself. “When we didn’t have food or I didn’t get the job I thought would see us through, I couldn’t give up. So these days, when I struggle, my wiring is set. I know I can’t give up.”

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t takes a special breed of human to ride monster waves, risking fatal wipeouts and two-way hold-downs in the name of adventure and victory. Given the very real possibility of death or injury that looms over every bigwave surfer’s head, you have to wonder: is there something fundamentally different about these people—some unique part of their minds or their chemistry that attracts them to danger? As someone who has taken on 60-foot waves, wrangled 15-foot great white sharks and ridden tidal bores in China, pro surfer Mark Healey unquestionably qualifies as such a person. Healey believes that he and people like him are—as the saying goes—born this way. “There’s a warrior gene,” he contends. “There are just people who are always drawn to high-risk, high-reward pursuits. I find that unless something is really on the line, it’s hard to get into that kind of flow state. Big waves do that for me.” Santa Cruz Waves’ own Tyler Fox feels that this inborn propensity can be traced back to what he calls the “adrenaline gene.” “A lot of people that get into these things … have done other activities that involve adrenaline, like climbing trees or jumping off cliffs into the water,” he notes. “I think it starts at a young age.” He adds that when there are no big waves to ride, you’ll find this kind of person looking for other ways to get a rush, whether

I IS THERE AN “ADRENALINE GENE” IN BIG-WAVE SURFERS? BY DAMON ORION

X Left: Tyler Fox over the ledge and airborne at Mavericks. PHOTO: @CHACHFILES

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Mark Healey enters the Mavericks adrenaline bank for a reďŹ ll. PHOTO: @CHACHFILES 2 8 | MONTEREY WAVES

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that takes the form of skydiving, B.A.S.E. jumping or slacklining at an elevation of several thousand feet. Healey, for his part, works as a Hollywood stuntman and regularly indulges in freediving, spearfishing, bow hunting, skydiving, and cardio and anaerobic exercise. “I like putting myself in situations that give you that fight-orflight reaction and trying to train myself to think clearly and level-headedly and operate in that chaotic environment,” he explains. “To me, that’s so challenging, and there’s no other way to learn how to do that than to actually be in those environments.” A recent scientific study sheds light on the importance of adrenaline in big-wave surfing and other extreme sports. When UC Santa Cruz ecology and evolutionary biology professor Terrie Williams monitored the heart rates of professional big-wave surfers during a session at Mavericks, she found that the test subjects’ heart rates stayed at 90 percent of maximum throughout the session. (The same level of heart rate has also been found in motocross racers and formula racecar drivers, but for shorter durations.) One Mavericks surfer displayed one of the highest prolonged heart rate levels ever recorded: more than 180 beats per minute for three hours. Williams, who has monitored the heart rates of everything from mountain lions on treadmills to 95,000-pound whales, explains that the study of big-wave surfers’ heart rates began as a project in her exercise physiology class. “I had heart rate recorders for marine mammals, and I decided to let the students conduct a study on surfers,” she says. The class then began comparing the varying responses in surfers riding small and large waves, starting with O’Neill pro surfers at Steamer Lane and moving on to big-wave surfers at Mavericks. “The interesting finding was how much the adrenaline rush of professional surfers dominates the exercise response,” Williams says. Simply put, the researchers discovered that it was adrenaline, not physical exertion, that induced the big-wave surfers’ high, prolonged heart rates.

X Left: Pushing the limits and paying the piper ...

PHOTO: @CHACHFILES

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In light of Williams’ findings about the role of adrenaline in big-wave surfing, it’s not too surprising that the rush that one gets from this sport can give way to a wicked crash. “A lot of times, if big-wave surfers have had a monumental session, they’ll almost go into a state of depression for a couple days after that experience,” Fox says. “You’ve had such a high that your mind doesn’t know where to go with that, and the only place to go is down.” Local pro surfer Kyle Thiermann is all too familiar with the emotional trough that can follow this peak. “It’s always this crazy dump for multiple days,” he says. “I’m the shittiest boyfriend ever after a session at Mavericks or something like that.” The addictive nature and possible comedowns from big-wave surfing draw an interesting parallel to drug use. “I do think there is that addictive aspect to it,” Thiermann says of big-wave surfing. “I’ll sometimes need to go skateboard or something to get my adrenaline back up, because after you have a really intense experience, the rest of life can just feel a little bit more gray.” Given this similarity, one has to wonder: is someone who is attracted to this sport also more likely than the average person to take real drugs? Yes, according to Healey. “Big-wave surfers are the kind of people that chase feelings,” he observes. “They’re the kind of people that are most likely to value experiences over money or wealth, and [drug addiction] is a pitfall that can be there for somebody who has such an active brain and wants a new experience all the time. That’s part of why I think being in the water can really

X Left: Kyle Thiermann pedal to the metal at Mavericks. PHOTO: @CHACHFILES MONTEREY WAVES | 3 3

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help a lot of kids, because a lot of times, literally, their only [other] outlet is drugs. What else are they going to do—go play team sports? Those people just aren’t social!” While big-wave surfing is a relatively healthy addiction, it’s worth asking whether this sport carries any risk of long-term adrenal fatigue. In reference to this, Williams notes, “This is a really new area of study. Scientists are now seeing athletes with long-term [elevated] cortisol levels and are just beginning to assess what impact this might have on long-term health. Obviously, people spend a lifetime surfing, so as a sport I don’t see this as any different than other intensive activity. It comes down to being smart and giving your body a rest when it needs it.” The professor adds that the heart is a muscle and is meant to work as long as its owner is healthy. “Like any sport, long-term intense activity will take a toll on tissues if they never have time to recover,” she states. “So the exercise benefits to the heart generally outweigh the costs as long as the athletes are smart about allowing their bodies to recover.” Williams seems to have a generally positive view of the thrill-seeker’s mindset. “This is a mental state that some people thrive on,” she notes. “Scientists get a thrill out of discovery; surfers get a thrill out of the ride. I’ve done triathlons and get a thrill in the race. We are built for adventure—that’s what makes life worth living.” Thiermann has similar feelings about his drug of choice. “I think, ultimately, most of the people out at Mavericks that are [big-wave surfing] for the right reasons are doing it to feel more alive,” he observes. “I feel like constantly testing myself physically and mentally is life. That sounds way better to me to assume those risks than it does to live a life where I’m behind a desk, afraid to take any risks.”

X Left: When not surﬁng, Mark Healey gets his thrills from freediving, bow hunting, skydiving, doing stunts, and more. PHOTO: @CHACHFILES MONTEREY WAVES | 3 5

... HOPES VIEWERS OF HIS WORK WILL THINK MORE ABOUT WHY IT WAS CREATED THAN HOW BY DAVE DE GIVE

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cclaimed Big Sur photographer Kodiak Greenwood describes his hometown as a special community whose natural beauty constantly inspires his work. Growing up, he was influenced by the bohemian nature of the artists and writers who thrived there. He was so inspired, in fact, that he found himself more interested in drawing and painting than applying himself to other studies at school. After high school, Greenwood, who was named Kodiak by his writer-father for the Alaskan bear of the same name, excelled academically and found his true calling studying photography at the Brooks Institute in Santa Barbara, where he graduated with honors. As a professional photographer for the past 11 years, he’s found there’s a certain duality to his work. The 34-year-old often yearns for the days of analog cameras where tenacity, skill and creativity determined who was a great photographer. He likes to use older equipment and film because of the way it forces him to slow down and take in the beauty that’s around him. He’s taken some of his best photographs on film, including popular images of poppies on the Big Sur coast and his black and white series of nudes in nature. But he’s also enmeshed in the modern world of professional photography, where clients and practicality demand digital photos and instant communication. So while some of his portfolio’s crowning jewels are created with film and old-school cameras, he also posts mesmerizing digital images on Instagram, where he’s developed a simple and effective strategy to post a single, daily photo— mostly of Big Sur—from his iPhone. The result is an online following of more than 80,000. The striking images, for the most part posted sans captions, speak for themselves. (The captions he

LEARNING FROM THE GREATS: Two of Greenwood’s most important inﬂuences are Sebastião Salgado, an award-winning Brazilian photographer known throughout the world for his social documentary and photojournalism work, and the work of Edward Weston, an instrumental American photographer whose most famous images were taken at Point Lobos State Natural Reserve in Carmel-by-the-Sea.

X Big Sur Fire: Greenwood shot this image of The Basic Complex Fire in Big Sur, in 2008, while driving to a neighbor's house to help ﬁght it.

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DROP IN BEHIND THE LENS does write are uniformly simple declarations like “Home.” or “Thank you everyone.”) “I don’t write a lot of words, I don’t give a lot of explanations,” Greenwood says. Followers often ask him for the precise location of a shot, or the technical method used to capture a moment. But Greenwood’s fondest hope is that viewers of his work will think more about why it was created than how, and simply enjoy it. Waves recently caught up with Greenwood between photo shoots to learn about the man behind the lens and what keeps his camera clicking. What makes a good photo? My favorite times of day are sunrise and sunset. Those are the magic hours. The lighting inspires me. There’s a two-hour window at the end of the day [when] I feel most inspired: an hour before sunset and an hour after sunset, which is when most of my photographs are taken. What’s your artistic process? It’s just a drive I have that comes to me naturally and if I’m not doing photography I get scattered and disheveled. I think it’s the nature of creativity—you just want to express what the feelings are. The great thing I like about photography is that it lets me be adventurous and I get to go to these places by myself and explore and discover things. And because I love nature and the outdoors, it’s a really good relationship to have. Tell me about your ﬁre photos from 2008. Big Sur was on mandatory evacuation to shut down and I went to help with my friends and fought the wildfire on this private ranch and saved a bunch of houses. It was so visually striking and I happened to have my camera, and that’s why I took all these photos. One photo was published in National Geographic magazine. And so I got a lot of good exposure from this fire. It was unintentional: I was just up there taking pictures and I showed these pictures to an editor friend of mine … And it was really great to show them to people in Big Sur after the fire because they were able to see what happened.

NEWSSTAND HONORS: Greenwood’s work has been published in National Geographic Adventure, Rolling Stone, The Los Angeles Times, The New York Times, Conde Nast Traveler and many other publications.

X Tide Pool: A still pool of rainwater above the ocean.

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Skull: This skull, from wild cattle in Big Sur, came from Greenwood's personal collection of bones.

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DROP IN BEHIND THE LENS X Selﬁe: The photographer poses for a portrait.

GLOBAL GREENWOOD: Greenwood was on assignment in Paris at the 2015 United Nations Climate Change Conference (COP 21) for The Daily Beast, Patagonia, and the Santa Barbara Independent.

Can you talk about your poppy pictures? That’s after the Big Sur fire. That’s the biggest poppy bloom that was ever seen on the coast. What came from the fire was rejuvenation. The poppies were insane and we’ve never seen them like that again. You have another personal experience with a Big Sur ﬁre. Yeah, two years ago. I was out of town in Oregon, picking up some photography equipment. One of my friends called and said there was a fire on my ridge. I drove 11 hours nonstop back to Big Sur, and my house was burned down and my studio and all of my photo equipment was lost. But there was one person on my ridge, [and she] drove to my house and grabbed almost all of my hard drives and some of my film binders. So I didn’t lose my work a hundred percent. She’s my hero. I can’t ever really repay her for that. It’s incredible. What’s the inspiration for your human forms in black and white? It’s an inspiration of photographers from the past. Growing up in Big Sur, I was exposed to [the work of] Edward Weston and Ansel Adams from a young age, but especially the Weston [family]. And Edward Weston was famous for putting nudes in nature or over plants and making it more of a piece of art. His vision was timeless. Is there a photo that’s always eluded you? Right now I have a new tintype project I’m working on, which is the original photographic process. You create the film and the exposure and the final print all right there on location. So I’m going to be coding a piece of metal in the dark, putting it in my camera, taking a photo, developing it, and it will be an image in black and white on metal … You can’t recreate it digitally, it’s all analog. It’s like going back to a place that’s exclusive. I’m really excited to get out there and slow down. For more of Kodiak Greenwood’s photos, visit kodiakgreenwood.com or find @kodiakgreenwood on Instagram.

X Snow Tree: A frosted view in Big Sur.

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Coast Snow: Snow above Big Sur. "The rare occasion we get a nice dusting of snow, combined with the Paciﬁc in the background, makes for a dream-like setting," says the photographer.

Paria: The sun rises in Paria Canyon—a wilderness area that spans northern Arizona and southern Utah—illuminating these petriﬁed sand dunes.

Coast Ridge: A winter storm in Big Sur. "We love the winter storms when all the tourists go away," says Greenwood.

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DROP IN SPORTS ACHIEVEMENT

SA OMON

RISING Robby Salomon’s rocky road to greatness, from a derailed baseball career to becoming ‘the hottest golfer in California’ | BY DAVE DE GIVE

y any measure, 2015 was a banner year for up-and-coming Cal State Monterey Bay golfer Robby Salomon. In May, he just missed advancing to the sectional qualifying tournament for the U.S. Open, losing a two-man playoff for the final spot at Stanford Golf Course. In June, he competed in the California Amateur Championship at Lake Merced in San Francisco. Salomon turned it up a notch in July. First, the 27-year-old scored a three-under-par 68 to win the NCGA Stroke Play Championship by a commanding five strokes at Poppy Hills in Pebble Beach. A week later, he won the Bayonet Amateur Championship in Seaside by four strokes. And the very next day at Bayonet, he qualified for the U.S. Amateur Championship in Chicago. In August, Salomon was cheered on at Chicago’s Olympia Fields by his girlfriend and parents. “My

PHOTO: COURTESY OF ROBBY SALOMON

father is my hero. I’ve looked up to him my entire life,” says Salomon, who also expresses happiness that his mother was able to see him in tournament play for the first time. “It was emotional to have her there.” Salomon was thrilled to be paired up with No. 1-ranked men’s amateur Jon Rahm, and advance to the nationally televised match play. But an unlucky draw in match play saw him lose to eventual tournament champion Bryson DeChambeau. “It was a great run for Robby where everything started to come together,” says pro golf coach Kevin Lozares, who coaches and mentors Salomon. “At that point, any time he stepped foot on a golf course he was going to shoot a red number [a below-par score].” Local newspapers began covering Salomon’s matches and the website AmateurGolf.com called him “the hottest golfer in California.” But what might be considered his biggest accomplishment never made it

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DROP IN to the newspapers: On Oct. 7, Salomon celebrated five years of sobriety. Confronting addiction was a major turning point in his life, and he believes the experience has made him a better person. He’s a naturally gifted athlete and a highly driven competitor, and for most of his pre-golf life that drive manifested itself in baseball, his top sport. “I was a talented athlete as a kid, at a very young age,” says Salomon, who laughingly adds, “My first word was ‘ball.’” As a teenager, Salomon began to dream of becoming a major league baseball player. After playing one year locally for Robert Louis Stevenson High School, he transferred to Serra High in San Mateo because of its legendary baseball program. Serra, which competes in the highly competitive West Catholic Athletic League, has produced a number of pro athletes including slugging sensation Barry Bonds and pro quarterback Tom Brady. While Salomon excelled at baseball at RLS and Serra, he was having problems coping with personal issues. He was doing some minor partying as a teenager, but the other problem was that he wasn’t applying himself to improve in baseball. “I was so much better than my peers at baseball between the ages of 10 and 15, that I was treated in a way that made me feel that there was no other thing that I could ever do,” says Salomon. “I was just going to be a professional baseball player. I was a sort of a legend at that time, but because I didn’t continue to grow while everyone else [improved], I lost that separation.” Still, he remained highly enough regarded as a player that several colleges recruited him, and Salomon signed a national letter of intent to play baseball for the University of San Francisco. It was a big step toward accomplishing his dream. But he hit a wall in the big city. “I think I was burned out and distracted when I got to college,” says Salomon. “Burned out from playing nothing but baseball for the last four years. And distracted with all the things that were available in San Francisco.” And then came a crushing blow: though he was a coveted prospect, USF released him from their baseball team in his freshman year, saying they had overrecruited at his position. Looking back, he knows there was more to it. “I hadn’t

PHOTO: JERRY STEWART

SPORTS ACHIEVEMENT

Most golfers Salomon now competes against have been playing from a young age. Salomon started his golf career from scratch at the age of 22. learned that work ethic is what takes you to the next level,” says Salomon. After getting cut from the USF team, something inside him snapped. In his sophomore year, he stopped attending classes and spent an aimless year that resulted in him growing isolated and depressed. He voluntarily checked himself into a rehab center in Scotts Valley. That was the beginning of Salomon’s personal comeback and his foray into competitive golfing. He brought a couple of golf clubs to rehab and began hitting balls there. Part of the rehab process was attending meetings and writing down goals. And in one of the meetings Salomon wrote down, “to play competitive golf.” It was a bold claim to make. Most golfers Salomon now competes against have been playing from a young age— training, practicing and competing. Salomon had played golf previously only occasionally. “Most people don’t start a golf career from scratch at 22,” he says. Salomon attended Monterey Peninsula College for two years, focus-

ing on academics. Raising his GPA there got him admitted to CSUMB and cleared his eligibility to play Division II Golf for the Otters. What’s different now is that he’s dedicated to improving his game. He’s on a strict training and practice regimen, expending more effort than he ever put into baseball. And perhaps most importantly, he’s changed the way he conducts his life by dealing with any issues that crop up, and that has manifested itself on the golf course. “In four hours of [playing] golf, you’re only hitting the ball for a few minutes. The rest of the time you’re thinking,” says Salomon. “If you’ve got a problem off the golf course, it’s tough to keep it from affecting your play.” Besides his father, Salomon credits much of his success to his swing coach, Lozares. “There’s a lot of upside with Robby,” say Lozares. “He’s overcome a lot, and as a coach I couldn’t be more proud of who he’s become as a man, even more so than his golf.”

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DROP IN ART

PHOTOS BY SEAN MCLEAN

MONTEREY TATTOO ARTISTS REVEAL THEIR FAVORITE WORKS OF ART | BY EVELYN SHAFFER t’s true that beauty is so much more than skin deep—even when it comes to tattoo art. Every piece has a story, and you may be surprised by the meaning, personal memory or spiritual signiﬁcance any given tattoo reﬂects. With so many colors,

fonts and images in heavy rotation around the Bay, we decided to go straight to the source, local Monterey tattoo artists themselves, to see which of their own works of skin art stand out to them and why.

Rudy Canchola Coastal Ink Tattoo 831.444.2753 Years of experience: 19

“I’ve chosen this tattoo as my favorite piece so far because of the detail and color variation throughout. To a tattoo artist, skin is our canvas and I was lucky with this customer who allowed me free rein with a large space and I was able to literally express my art on his skin. I really enjoy doing tattoos that aren’t one speciﬁc item, but [are] made up of many individual pieces with a special meaning of their own.” MONTEREY WAVES | 4 9

DROP IN ART

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Sean Poland Creative Visions Ink 831.649.1882 Years of experience: 20

“I have lots of tattoos I have enjoyed doing, so I can’t say that I have one as a favorite, but I chose this tattoo because I love doing detailed black and gray, and being a Marine myself, it hits home. I like to represent the men and women in the armed forces.”

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Marlo Kaleo’okalani Lualemana Earthbound Tattoo

831.920.2786 // Years of experience: 10 “This is a large tattoo along the ribs of one of my male clients that is a design of a ‘makaki' (mah-kah-key-eee) or ‘makini’ (mah-key-knee) helmet worn by Hawaiian priests or canoe paddlers of a warrior society sworn to protect their high chief. Within the helmet I included elements that are representative of him protecting his family while his ancestors watch over him. It contains a bond between his ancestors of old and his current living family members who will forever be linked to one another. In the Hawaiian culture we have what we call ‘aumakua’ (ow-mah-koo-ah) family

God or guardians meant to watch over you. This particular client’s family guardian is the shark, [thus] there are shark teeth elements designed into his tattoo. Each tattoo I do holds special meaning for each of my clients. The Polynesian/tribal elements are all carefully placed together to tell a story about an important person(s), place or event that has impacted their lives in a very memorable and emotionally attached way. I am also a freehand artist, which means I draw my clients’ artwork/design directly onto their skin—no stencil machine or paper is used in this process.”

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AN ELECTRIC AFTERNOON AT THE BIXBY BRIDGE. PHOTO: @XBIRDO 5 4 | MONTEREY WAVES

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Some Restaurants are Legends. Come see why. Please join us every Friday from 4-7pm at the Whole Enchilada Marketplace for free wine tasting featuring the best central coast wines. Enjoy the Fisherman’s breakfast at the Lighthouse Harbor Grille. Visit our Galleries and chill at the new Haute Enchilada Art Cafe. Visit the “Last Coastal Frontier”.

Signature Coastal Cuisine

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By the Spoonful Three satisfying and tasty soups to heat up your spring

PHOTO: DWAIN CHRISTENSEN

BY MELISSA DUGE SPIERS

T Â

here is no better way to warm the soul than to belly up to a steaming bowl of soup. Monterey Bay Area restaurants are dishing up a delicious selection, from hearty stews to healthy broths, and in the following pages we spotlight three that are not to be missed.

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FOOD&DRINK LOCAL EATS

THE BIG FISH GRIL

Cioppino was invented in San Francisco in the 19th century, says Big Fish Grill’s Kevin Phillips, and was originally a humble dish to which all the fishing families in an area would contribute bits of their day’s catch. In tribute to Monterey’s long tradition as a fishing village, Phillips has kept his cioppino very traditional—a base of Sicilian marinara sauce simmers for 10 hours with fresh fish, shellfish, prawn, calamari, and crab. Eschewing more modern additions like pasta, Phillips’ hearty one-pot wonder is intended to be a “wonderfully delicious, messy affair with good bread to dip in it,” he says—a requirement that is amply filled by the accompanying crusty garlic bread. ($24.95 lunch/$26.95 dinner) Dolores Street, Carmel-by-the-Sea, (831) 622-9899, labicycletterestaurant.com.

PHOTOS: DWAIN CHRISTENSEN

Cioppino

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Dairy Free and No Sugar Added options available D Y Your Gift card Go-To | Catering and Fundraising Opportunities myofrozenyogurt.com | 831-375-FROYO | m Downtown Monterey 49 91 Alvarado St (8 831) 649-3769

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Seaside 840 Broadway Suite B5 (831) 375-3769

South Salinas 1091 South Main Street (831) 759-9769

FOOD&DRINK LOCAL EATS

CENTRAL COAST JUICERY

A relative newcomer to the area, Central Coast Juicery has become a go-to spot for casual sippers and hard-core cleanse aficionados alike with their fresh, organic, cold-pressed juices, salads, and other wholesome fare. Those seeking a warm, toasty health-food option will gravitate toward bone broth, a locally sourced, nutrient-dense brew containing gelatin, vitamins, minerals, amino acids and micronutrients. Central Coast Juicery partners with several local makers, including Santa Cruz’s Kitchen Witch Bone Broth, the area’s largest producer of the trendy golden elixir. (Co-founder Rhiannon Henry is pictured to the right.) Their “slowcooked, old-world” broth is a long-simmering pot of pastured, grass-fed animal bones, organic vegetables, and reverse osmosis filtered water, and is as nourishing as it is defrosting. Sip it solo or use it in any recipe that calls for broth. As an added bonus, Central Coast Juicery will deliver it (and any of their other offerings) directly to your door. (Call or visit for prices by

the cup, bowl or jar.) 206 Forest Ave., Pacific Grove, (831) 747-7085.

PHOTOS: DWAIN CHRISTENSEN

Bone Broth

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FOOD&DRINK LOCAL EATS

TILLIE GORT’S CAFE

Tillie Gort’s Cafe has been dishing up vegetarian, vegan and gluten-free food on the Central Coast for breakfast, lunch and dinner since 1969. Husband/wife owners Carmen and Ranieri Nazar offer everything from omelets to “no-meat-loaf,” with the Cream of Butternut Squash soup becoming a regular favorite. Traditional soup standbys onion and celery join a hearty portion of butternut squash in a base that combines the saltiness of veggie broth and the smoothness of heavy cream, and is then finished with the sweet and piquant touch of nutmeg and garlic. The familiar and the unexpected meet in this comforting dish, which can be ordered by the cup as a starter or as a simple, filling meal with a side of warm bread. ($3.75

cup/$5.50 bowl) 111 Central Ave., Pacific Grove, (831) 373-0335, tilliegortscafe.com.

PHOTOS: DWAIN CHRISTENSEN

Cream of Butternut Squash

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FOOD&DRINK DRINKS

TAST ING WINE FOR DUMMIES Clueless about vino? Don’t let that stop you from blending in at a tasting. BY DAMON ORION Illustrations By Joe Fenton

o the untrained eye, your

the other players take a sip. But

them without knowing the proto-

average wine tasting might

believe it or not, these folks aren’t

col, and you could end up looking

look like some kind of

just blowing hot air—there are real

like the biggest tool in Home Depot

upper-crust drinking game: each

reasons why they hold the wine up

… which is why we’ve put together

contestant tries to say the most

to the light, swirl it around in their

this list of tips to help you fake your

pretentious thing possible, and

glasses and comment on its hints of

way through your next tasting.

whenever someone wins a round,

oak and cherry. Try to keep up with

C O N T I N U E D O N P. 8 7 >

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FOOD&DRINK DRINKS

5 Spit out your mouthful of wine.

If you drink everything you taste, you’re going to be too loaded to appreciate the wine. As a matter of fact, you’ll be too loaded to pronounce “ambulance” after you walk into a road sign.

HOW TO

SIX STEPS TO WINE TASTING

1 Start by raising your glass to look at the color of the wine. Is

there any sediment in it? Is it foggy? Is there a lightness around the edge? Identify the colors. You can score extra style points by bandying around descriptions like “straw,” “golden” and “garnet.”

Bring the glass to your nose— preferably just one nostril—and inhale. What kind of “nose” does it have? Does it smell like fruit? Mushrooms? Berries? Flowers? Spices? Herbs? If you detect hints of vanilla, this is a sign that the vino has been aged in an oak barrel. Be on the lookout for “earthy” aromas, which will give you an opportunity to use words like “mineral,” “chalky,” “stony,” “barnyard,” “musty,” “dust” or “limestone.” If that seems a little overthe-top, don’t worry—connoisseurs have been known to straight-facedly use descriptions like “potting soil,” “horse manure,” “wet dog” and “Band-Aid” to describe wine. If you’re feeling daring, try coming up with the most ridiculous descriptions possible and see if you can slide them past the people around you. (Our suggestions: “burnt crayon,” “churro,” “sockeye salmon,” “Egyptian sarcophagus,” “Cornish game hen,” “guest room” and “tire factory.”)

Swirl the wine around in your glass to add oxygen to it, which will “open it up” and allow it to “breathe.” Then smell it again and take note of any changes in aroma. Keep an eye out for “legs” (or “tears”)—droplets that cling to the inside of the glass after swirling. (Important: these are only figures of speech. In the event that your wine appears to be literally breathing, shedding tears and/or growing legs, quietly excuse yourself from the tasting.)

As a ﬁnal note, it’s important to bear in mind that wine tasting is largely a matter of individual preference. According to Monterey County Vintners & Growers Association Executive Director Kim Stemler—to whom the present writer’s glass is raised for providing much of the above information—there is no “best” wine. “You and I might like completely different wines, and that is OK,” she offers. “Everyone has a different palate. There might be a bottle of $2,000 wine—people say, ‘This is one of the best wines!’ and you might hate it. Then you shouldn’t buy it! Drink what you like to drink, be true to yourself and don’t worry about what anybody else thinks.”

The time has ﬁnally come to raise the glass to your lips. Swish the wine around in your mouth to let it hit the taste buds and receptors in different parts of your mouth and tongue. Is it sweet? Acidic? Citrusy? Tropical? Do you taste pineapple? If your lip almost sticks to your teeth when you swirl the wine around your mouth, this is a sign that the wine is rich in tannin, a polyphenol that makes wine taste “dry” (not sweet). Note any differences between the wine’s smell and taste. Was there a lot of blackberry in its aroma, but not in its flavor?

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FOOD&DRINK DINING GUIDE

Dining Guide BIG SUR BIG SUR ROADHOUSE Delicious California cuisine with fresh, local ingredients, using a variety of house-made products. Open all day for breakfast, lunch, dinner and small bites in between. 47080 CA-1, Big Sur, (831) 6672370, www.bigsurroadhouse.com

THE RESTAURANT AT VENTANA Fresh, sustainable, locally sourced Central Coast fare in a sophisticated and serene setting with panoramic ocean views. 48123 CA-1, Big Sur, (831) 6672331, www.ventanainn.com

CARMEL ALLEGRO PIZZERIA

MAIDEN PUBLICK HOUSE A great selection of beers and food nestled in the redwoods. CA-1 The Village Shops # 2, Big Sur, (831) 667-2355, www.locu.com

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Casual establishment with a lively wine bar that dishes up pasta, pizzas and other classic Italian eats. 3770 The Barnyard, Carmel, (831) 626-5454, www. allegrogourmetpizzeria.com

BASIL

EARTHBOUND FARMS CAFE

Area-sourced seasonal Californian dishes served in a casual setting with a dog-friendly patio. San Carlos Street, Carmel, (831) 6268226, www.basilcarmel.com

Offers delicious meals from an allorganic kitchen, as well as organic produce, ﬂowers, and gourmet groceries for purchase. Seasonal events include live music and bug walks for the little ones. 7250 Carmel Valley Road, Carmel, (831) 625-6219, www.ebfarm.com

CARMEL VALLEY RANCH/ VALLEY KITCHEN & RIVER CAFE Fresh seafood from the Monterey Coast, a thriving community of food artisans, and produce that’s literally picked within walking distance of the kitchen. 1 Old Ranch Road, Carmel, (866) 4055037, www.carmelvalleyranch. com/dining/carmel-dining

CARMEL VALLEY EDGAR’S Following principles of sustainability, Chef Kenneth Macdonald handpicks ingredients for the lunch and dinner menus, which are served in a casually

FOOD&DRINK DINING GUIDE elegant atmosphere. Full bar and happy hour specials. 8205 Valley Greens Drive, Carmel Valley, (831) 620-8910, www.quaillodge.com/ dining/carmel-ca-dining

LOKAL Everything on the seasonal breakfast, lunch and dinner menus is either grown by the restaurant or locally sourced. Thoughtful wine list and bubblies. 13762 Center St., Carmel Valley Village, (831) 6595886, www.lokalcarmel.com

LUCIA RESTAURANT AT BERNARDUS LODGE Indulge in artisanal cuisine, awardwinning wines and outdoor dining with the ﬁnest views. 415 W Carmel Valley Road, Carmel Valley, (831) 658-3595, www.bernarduslodge. com/wine-cuisine

RUNNING IRON RESTAURANT & SALOON Family style American restaurant and bar serving salads, Chicagostyle pizza, steaks and chops in the rustic dining room and on the sunny patio. 24 East Carmel Valley Road, Carmel Valley, (831) 659 4633, www. runningironrestaurantandsaloon.com

TRAILSIDE CAFE AND BEER GARDEN Grab breakfast, lunch or dinner in the relaxing dining room or on the pet-friendly patio. Daily specials and live music in the beer garden on weekends. 3 Del Fino Place, Carmel Valley, (831) 298-7453, www. trailsidecafecv.com

CARMELBY-THE-SEA

The-Sea, (831) 624-7400, www. mundakacarmel.com

RIO GRILL Eatery providing generous portions of inventive Californian fare and a lengthy wine list since 1983. 101 Crossroads Blvd., Carmel-By-The-Sea, (831) 625-5436, www.riogrill.com

MARINA FRUTTI DE MAR GRILL Specializing in the fruit of the sea, this family friendly, unassuming restaurant also serves up delicious pastas and steaks plus a children’s menu every night but Sunday. 3056 Del Monte Blvd., #102, Marina

KEOKI’S HAWAIIAN BBQ Don’t let the small dining area fool you—the traditional Hawaiian plate lunches here are huge and satisfying. Shaved ice, spam musubi and loco moco take you straight back to the islands. 3170 Vista Del Camino, Marina, (831) 809-8644

KULA RANCH ISLAND GRILL AND SUSHI BAR Island-themed atmosphere with lunch and dinner menu options including steaks, sushi, fresh seafood, salads and desserts. 3295 Dunes Drive, Marina, (831) 8839479, www.kula-ranch.com

WILD THYME DELI Unites the traditional comfort foods of the East Coast with the innovative, organic cuisine of the West Coast. 445 Reservation Road, Marina, (831) 884-2414, www.wildthymedeli.com

MONTEREY

MISSION RANCH

ABALONETTI

Serving American comfort food in a farmhouse restored by Clint Eastwood with pastoral views. 26270 Dolores St., Carmel-ByThe-Sea, (831) 624-6436, www. missionranchcarmel.com

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

MUNDAKA

ALVARADO FISH AND STEAKHOUSE

Cozy and vibrant setting for innovative Spanish tapas, wine and regular live music. 7th Avenue and San Carlos Street, Carmel-By-

Daily specials showcase local favorites and fresh delights. Italian and Japanese heritage are fused together to create

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FOOD&DRINK DINING GUIDE unique dishes. 481 Alvarado St., Monterey, (831) 717-4468, www. alvaradoﬁshandsteakhouse.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 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 and it’s suitable for visitors of all ages. 101 Fishermans Wharf #1, Monterey, (831) 372-7562, www.bigﬁshmonterey.com

BOARDWALK SUB SHOP Ambitious menu of hot and cold sandwiches, sides and desserts in a bright, contemporary space. 470 Alvarado St., Monterey, (831) 2641171, www.boardwalksubshop.com

BON TON L’ROY’S LIGHTHOUSE SMOKEHOUSE Homemade breakfast, lunch and dinner fare with full bar. Specializing in barbecue and Russian specialties like stroganoff and borscht. 794 Lighthouse Ave., Monterey, (831) 375-6958

BULL AND BEAR WHISKEY AND TAP HOUSE 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

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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

CINDY’S WATERFRONT Enjoy casual food that’s perfect for the whole family including brick-oven pizzas, made-to-order burgers, fresh-tossed salads and mouthwatering desserts. 886 Cannery Row, Monterey, (831) 6484870, www.montereybayaquarium. org/visit/dining

ESTEBAN Chic spot for Spanish and Mediterranean fare with an indoor ﬁreplace and outdoor patio with ﬁre pits. 700 Munras Ave., Monterey, (831) 375-0176, www. hotelcasamunras.com/estebanrestaurant

GOLDEN TEE RESTAURANT & BAR AT THE MONTEREY AIRPORT Combine delicious food and tasty beverages with a view of the airport and the sparkling Monterey Bay.200 Fred Kane Drive, Monterey, (831) 3731232, www.goldenteemonterey.com

HULA’S This tiki restaurant is California cool with a festive atmosphere, tropical cocktails and island fare. 622 Lighthouse Ave., Monterey, (831) 655-4852, www.hulastiki.com

THE BULLDOG BRITISH PUB

JACKS RESTAURANT AND LOUNGE

Your neighborhood spot for sports on TV, homemade British fare and burgers. 16-plus beers on tap and a full bar. 611 Lighthouse Ave., (831) 658-0686, www.facebook.com/ BulldogBritishPub

Eatery at the Portola Hotel serving sustainable cuisine in a nauticalthemed dining room and lounge. 2 Portola Plaza, Monterey, (831) 649-2698, www.portolahotel.com/ jacks-restaurant-lounge

C RESTAURANT + BAR

LA BAHIA

Enjoy fresh, sustainable seafood, upscale coastal dining, outdoor seating and beautiful ocean views from every table at this unique Monterey seafood restaurant. 750 Cannery Row, Monterey, (831) 375-4800, www.thecrestaurantmonterey.com

A local favorite dishing up authentic Mexican cuisine. 675 Lighthouse Ave., Monterey, (831) 884-5269

LOULOU’S GRIDDLE IN THE MIDDLE Loulou’s Griddle in the Middle is a gem of a breakfast spot located in

FOOD&DRINK DINING GUIDE the middle of the commercial pier in Monterey. Municipal Wharf 2, Monterey, (831) 372-0568, www. loulousgriddle.com

MONTRIO Inventive New American cuisine and a carefully curated wine list served in a converted ﬁrehouse. 414 Calle Principal, Monterey, (831) 648-8880, www.montrio.com

MUNDO’S CAFE A no-frills neighborhood cafe that’s a draw for piled-high sandwiches and burgers, as well as its veggie options. 2233 N. Fremont St., Monterey, (831) 656-9244, www. mundoscafemonterey.com

PETER B’S BREWPUB This casual eatery and on-site brewery offers American bar bites, beer ﬂights and growlers. 2 Portola Plaza, Monterey, (831) 649-2699, www.portolahotel.com

RESTAURANT 1833 Sophisticated farm-to-table American fare in a refreshed 1833 house with many stylish seating areas. 500 Hartnell St., Monterey, (831) 643-1833, www. restaurant1833.com

SANDBAR AND GRILL Hanging alongside a pier, this quaint seafood bar and kitchen offers marina views and a warm atmosphere. 2 Wharf 1, Monterey, (831) 373-2818, www. sandbarandgrillmonterey.com

SARDINE FACTORY This recently made-over seafood spot is still a classic, serving American fare in an upscale setting. 701 Wave St., Monterey, (831) 3733775, www.sardinefactory.com

SLY MCFLY’S A family-friendly, casual Cannery Row American eatery and bar featuring live jazz and blues at night. 700 Cannery Row, Monterey, (831) 649-8050, www.slymcﬂys.us

TARPY’S Sprawling American restaurant dishes up casual fare for brunch, lunch and dinner among rustic decor. 2999 Monterey Salinas Hwy,

Monterey, (831) 647-1444, www. tarpys.com

TURTLE BAY TAQUERIA Low-key eatery serves dishes from Mexico and Belize in a colorful space or on the heated patio. 431 Tyler St., Monterey, (831) 333-1500, www. turtlebay.tv

WHALING STATION Monterey County’s No.1 steakhouse for more than 40 years. An awardwinning wine list and full spirits bar complete your dining experience. 763 Wave St., Monterey, (831) 3733778, hwww.whalingstation.net

WHARF MARKET PLACE Food hall and take-out cafe offering locally sourced produce, prepared eats and artisanal food products. 290 Figueroa St., Monterey, (831) 649-1116, www. thewharfmarketplace.com

MOSS LANDING THE HAUTE ENCHILADA Enjoy the outside courtyard warmed by heat lamps and chimineas while indulging yourself with Peruvian ceviche and a Sparkling Malbec Fresh Fruit Sangria. 7902 Hwy 1, Moss Landing, (831) 633-5843, www. hauteenchilada.com

PHIL’S FISH MARKET Oceanfront seafood specialist with indoor and outdoor seating serving clams, grilled ﬁsh and shrimp. 7600 Sandholdt Road, Moss Landing, (831) 633-2152, www.philsﬁshmarket.com

WHOLE ENCHILADA Veteran Mexican seafood place with a garden patio, harbor views and colorful, beach-resort atmosphere. 7902 Hwy 1, Moss Landing, (831) 633-3038, www.wenchilada.com

PACIFIC GROVE THE BEACH HOUSE AT LOVER’S POINT Stunning panoramic views and casual California cuisine in a relaxed setting featuring a full bar, heated outdoor patio and plenty of window tables. 620 Ocean View Blvd.,

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FOOD&DRINK DINING GUIDE Paciﬁc Grove, (831) 375-2345, www. beachhousepg.com

FISHWIFE AT ASILOMAR BEACH Offers fresh seafood dishes to delight any appetite. From wild-caught salmon and fresh pastas to New England classic clam chowders and fresh sea garden salads with your choice of fish. 1996 1/2 Sunset Drive, Pacific Grove, (831) 375-7107, www. fishwife.com

MYO FROZEN YOGURT Create your own fro-yo masterpiece with rotating yogurt ﬂavors and a plethora of fresh, creative toppings. Multiple locations around Monterey County. 1091 S. Main St., Salinas, (831) 759-9769

PERFECTLY PRESSED Fresh pressed juices hub with locations around the Monterey Peninsula and Santa Cruz. 961 W Alisal St., Salinas, (831) 998-8770, www.perfectlypressedjuice.com

PASSIONFISH Californian-inspired fare featuring seafood along with hard-to-find wines in a small, modern room. 701 Lighthouse Ave., Pacific Grove, (831) 655-3311, www.passionfish.net

TASTE BISTRO AND CAFE Proud recipients of many awards and treasured by the local community for excellent food and service. 1199 Forest Ave., Paciﬁc Grove, (831) 6550324, www.tastecafebistro.com

SEASIDE DE MARCO’S PIZZERIA New York-style pizzas, calzones, pastas and sandwiches served up with authentic East Coast hospitality. Dine in or take out. Closed Tuesdays. 720 Broadway Ave., Seaside, (831) 899-1762, www.demarcospizzeria. menu

FISHWIFE CAFE TILLIE GORT’S Long-standing eatery serving globally inspired, organic eats and plenty of vegetarian options. 111 Central Ave., Paciﬁc Grove, (831) 373-0335, www.tilliegortscafe.com

A local’s favorite seafood spot dishing up California cuisine paired with Caribbean ﬂavor. Pastas, salads, chowders and cioppino. 789 Trinity Ave., Seaside, (831) 394-2027, www.ﬁshwife.com

GUSTO

SALINAS ELLI’S GREAT AMERICAN RESTAURANT Tasty and truly American food with a melting pot of recipes from all over the globe and a full bar in the lounge. 1250 S. Main St., Salinas, (831) 759-8455, www. ellisgreatamericanrestaurant.com

Italian bistro for pizzas, pastas and other classic fare, some served family-style, in a warm setting. 1901 Fremont Blvd., Seaside, (831) 8995825, www.gustopizzeriapasta.com

HOUSE OF GYROS Unpretentious outpost with a folksy vibe doling out familiar Mediterranean fare. 1130 Fremont Blvd. Ste. 102A, Seaside, (831) 394-4420, www. houseofgyrosseaside.com

GIORGIO’S AT 201 MAIN Handcrafted pastas, pizzas, super fresh salads and Italian fusion dishes dominate the menu at this new upscale eatery, with brunch available on the weekends. 2011 Main St., Salinas, (831) 800-7573, www.201complex.com

MONTEREY COAST BREWING Steaks, seafood, pizzas and burgers with handcrafted small-batch beers made on site. 165 Main St., Salinas, (831) 758-2337, www. montereycoastbrewing.com

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MYO FROZEN YOGURT See Salinas listing above. 840 Obama Way, Seaside, (831) 375-3769

TURTLE BAY TAQUERIA Low-key eatery serving dishes and one-of-a-kind seasonal salsas that evoke the ﬂavors of Mexico and Belize. Dine in the colorful dining room, on the heated patio, or have it wrapped to go. 1301 Fremont Blvd., Seaside, (831) 899-1010, www. turtlebay.tv

FOOD&DRINK WINE GUIDE

Wine Guide Carmel ALBATROSS WINERY Current- and special-release vintages in a quaint Carmel-by-the-Sea location. Mission Street between Ocean and 7th avenues, Carmel-bythe-Sea, (831) 402-8992, www.albatrossridge.com

BLAIR WINERY This winery shares limited-release wines from their home to yours. Off San Carlos Street between Ocean and 7th avenues, Carmel-by-the-Sea, (831) 625-9463, www.blairwines.com

CARACIOLLI CELLARS A family-run winery, Caraccioli Cellars takes pride in developing wines that deliver an expression true to vintage and site. Dolores Street between Ocean and 7th avenues, Carmel-by-the-Sea, (831) 622-7722, www.caracciolicellars.com

CHATEAU JULIEN WINE ESTATE One of the oldest wineries in Monterey County, Chateau Julien makes distinct and unique wines. 8940 Carmel Valley Road, Carmel, (831) 920-4736, www. greatamericanwinegroup.com

GALANTE VINEYARDS Their philosophy is simple: grow the ﬁnest grapes possible and let the fruit express itself. Dolores Street between Ocean and 7th avenues, Carmel-bythe-Sea, (831) 624-3800, www.galantevineyards.com

FOLKTALE WINERY

WINDY OAK ESTATES Enjoy wines grown in Corralitos in this elegant Carmel tasting room. West side of Dolores Street between 5th and 6th avenues, (831) 574-3135, www.windyoaksestate.com

Carmel Valley BERNARDUS WINERY Creating wine as a form of art that transcends the ordinary. 5 W. Carmel Valley Road, Carmel Valley, (831) 659-1900, www.bernardus.com

BOETE WINERY Pronounced bwah-TAY, this winery is nestled on the eastern edge of Carmel Valley. 7156A Carmel Valley Road, Carmel Valley, (831) 625-5040, www.boetewinery.com

BUNTER SPRING WINERY Balanced wines that are delicious, interesting, and unique. 9 Del Fino Place #102, Carmel Valley, (202) 744-1343, www.bunterspringwinery.com

CHESEBRO WINES Artisan wines, lovingly farmed and made by hand. 19 E. Carmel Valley Road, Ste. D., Carmel Valley, (831) 659-2125, www.chesebrowines.com

CIMA COLLINA WINERY AND TASTING ROOM Artisanal wines created barrel-tobarrel from carefully chosen fruit. 19A E.Carmel Valley Road, Ste. A., Carmel Valley, (831) 620-0645, www.cimacollina.com

With sustainably farmed vineyards and gardens along the Carmel River, Folktale Winery is an idyllic setting to discover and enjoy great wines. 8940 Carmel Valley Road, Carmelby-the-Sea, (831) 293-7500, www.folktalewinery.com

COASTVIEW VINEYARD

SCHEID VINEYARDS

COWGIRL WINERY

The vineyard is a dramatic site that offers a panorama of surrounding mountains, valleys and coastline. 19 E. Carmel Valley Road. Ste. H, Carmel Valley, (831) 298-7521, www.coastviewvineyard.com

DAWN'S DREAM VINEYARD AND TASTING ROOM Surrounded by breathtaking scenery, ﬁne wines, and delicious food. 19 E. Carmel Valley Road, Ste. H, Carmel Valley, (831) 659-2649, www.dawnsdreamwinery.com

Monterey CARMEL RIDGE WINERY Enjoy great wines in the heart of historic Cannery Row. 700 Cannery Row, Ste. C, (831) 324-0035, carmelridgewinery.com

GEORIS WINERY ROADHOUSE WINE BAR

Georis Winery has a commitment to terroir-expressive wines. 4 Pilot Road, Carmel Valley, (831) 659-1050, www.georiswine.com

Serving Pessagno wines. 2999 Monterey-Salinas Hwy, (831) 3721909, www.pessagnowines.com

HELLER ESTATE ORGANIC VINEYARDS

Salinas

Produces a range of reds and whites from estate-grown organic grapes. 69 W. Carmel Valley Road, Carmel Valley, (831) 659-6220, www.hellerestate.com

HOLMAN RANCH VINEYARDS AND WINERY Enjoy overnight guest rooms, vineyards and wine caves, an olive grove and horse stables. 19 E. Carmel Valley Road, Ste. C. Carmel Valley, (831) 659-2640, www.holmanranch.com

IDLE HOUR TASTING ROOM Sustainably grown grapes become gently made wine, using native yeasts, gravity ﬂow and other traditional methods. 9 Del Fino Place, Ste. 101, Carmel Valley, (831) 2987526, www.idlehourwinery.com

JOULLIAN VINEYARDS A California winery created with the goal of producing estate-crafted, world-class wines of complexity, ﬁnesse and ageability. 2 Village Drive, Carmel Valley, (831) 659-8100, www. joullian.com.

PARSONAGE VILLAGE TASTING ROOM

PESSAGNO RIVER ROAD Wines of distinct character and elegance. 1645 River Road, Salinas, (831) 675-9463, www. pessagnowines.com

Soledad HAHN ESTATE WINERY Bring a picnic, relax on the deck, and enjoy favorite Hahn wines. 35801 Foothill Road, Soledad, (831) 6201909, www.wrathwines.com

PERCHERON-MCFARLAND WINERY Nestled in the cool Central Coast climate, this winery has a rich history and has been pioneering California grapes since 1969. 38 Fourth St., Gonzales, (831) 675-2311, www. percheron-mcfarland.com

WRATH WINES Wrath Winery’s tasting room offers stunning views of the Santa Lucia Highlands and the Salinas Valley. 35801 Foothill Road, Soledad, (831) 620-1909, www.wrathwines.com

A small producer of estate-grown reds. 19 E. Carmel Valley Road, Carmel Valley, (831) 659-7322, www.parsonagewine.com

TALBOTT TASTING ROOM Socially responsible and sustainable vineyards producing high-quality varietals. San Carlos Street and 7th Avenue, Carmel-by-the-Sea, (831) 626-9463, www.scheidvineyards.com

Honoring the spirit of women and horses while enjoying rustic ﬁne wines. 25 Pilot Road, Carmel Valley, (831) 298-7030, www.cowgirlwinery.com

Explore a unique collection of vintage motorcycles and pedal cars and outdoor seating area as you sip ﬁne wine. 25 Pilot Road, Carmel Valley, (831) 659-3500, www. talbottvineyards.com

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DESIGN

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PHOTO: KEVIN AHEARN

PRODUCT REVIEW

A SKATEBOARD FOR

OCEAN LOVERS Bureo Skateboards crafts eco-boards from recycled ﬁshing nets | BYY BRAD OATES

n its inception, the skateboard was birthed from the surfboard. Now, a Los Angeles-based company has birthed a new breed of skateboard—and this time, it’s literally from the sea. Bureo Skateboards has created a skateboard made of recycled Chilean fishing nets, protecting the marine environment and greening the skate world at the same time. Their first product, the Minnow Skateboard Cruiser, rocks the motto “Skateboards for PlasticFree Oceans” and has been embraced by surfers, skateboarders, environmental-

ists and even Jack Johnson, who has been spotted riding one. THE HISTORY: Bureo was founded in 2012 by three college mechanical engineering buddies on the East Coast, who bonded over a mutual love of surfing and skateboarding while working in Australia. One of the friends, Ben Kneppers, took a job in Chile, where he witnessed the devastating impacts plastic pollution was creating along the country’s coast, and decided to turn a negative into a positive. The other two, Dave Stover

and Kevin Ahearn, soon arrived in Chile to help the vision become reality. Bureo Skateboards launched after receiving funding from the Chilean government, a successful Kickstarter campaign, and seed money from Patagonia. The company relocated its commercial operation to Los Angeles in 2014. HOW IT WORKS: Discarded fishing net

accounts for 10 percent of the oceans’ plastic pollution. Aided by the Chilean government and a Bureo-created recycling program, Net Positiva, Bureo has

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Enjoy sustainable seafood at Seafood Watch local partner restaurants. ASILOMAR CONFERENCE GROUNDS, 3DFLÀF *URYH

LA BALENA CUCINA TOSCANA, Carmel

A TASTE OF MONTEREY, Monterey

LA POSTA, Santa Cruz

BASIL SEASONAL DINING, Carmel

MONTRIO BISTRO, Monterey

THE C RESTAURANT AND BAR AT THE CLEMENT HOTEL, Monterey

OLD FISHERMAN’S GROTTO, Monterey

CAFÉ FINA, Monterey

PASSIONFISH, 3DFLÀF *URYH

CAFÉ MARE, Carmel

PETER B’S BREWPUB AT THE PORTOLA HOTEL AND SPA, Monterey

CALIFORNIA MARKET AT THE HYATT CARMEL HIGHLANDS INN, Carmel

POINT PINOS GRILL, 3DFLÀF *URYH

CANNERY ROW BREWING COMPANY, Monterey

REAL GOOD FISH, 3DFL¿F *URYH

CINDY’S WATERFRONT RESTAURANT AT THE MONTEREY BAY AQUARIUM, Monterey DOMENICO’S ON THE WHARF, Monterey EDGAR’S RESTAURANT AT QUAIL LODGE, Carmel ESALEN INSTITUTE, Big Sur FANDANGO, 3DFL¿F *URYH FAVALORO’S BIG NIGHT BISTRO, 3DFL¿F *URYH GEISHA SUSTAINABLE SUSHI, &DSLWROD HIGHLANDS INN, Carmel HILTON GARDEN INN, Monterey HULA’S ISLAND GRILL AND TIKI ROOM, Monterey and Santa Cruz JACKS RESTAURANT & LOUNGE AT THE PORTOLA HOTEL AND SPA, Monterey KAUBOI GRILL AND SUSHI BAR, Aptos

PORTER’S IN THE FOREST, Pebble Beach RESTAURANT 1833, Monterey RISTORANTE AVANTI, Santa Cruz ROCKY POINT RESTAURANT, Carmel THE SARDINE FACTORY, Monterey SCHOONERS COASTAL KITCHEN & BAR AT THE MONTEREY PLAZA HOTEL & SPA, Monterey SIERRA MAR RESTAURANT AT POST RANCH INN, Big Sur SOIF WINE BAR, Santa Cruz

SOLAIRE RESTAURANT AT THE HOTEL PARADOX, Santa Cruz ¨ SUDA RESTAURANT, Santa Cruz

THE FISH HOPPER RESTAURANT, 0RQWHUH\ TUSCA RISTORANTE AT THE HYATT REGENCY HOTEL AND SPA, Monterey

KNUCKLES SPORTS BAR AT THE HYATT REGENCY HOTEL AND SPA, Monterey

Thank you for supporting Seafood Watch partners during your stay in the Monterey area. Download our free app to ﬁnd our partners anywhere you go. Seafood Watch — your guide to sustainable, ocean-friendly meals.

Monterey Bay Aquarium SeafoodWatch seafoodwatch.org

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PHOTOS: COURTESY OF BUREO

created a supply chain in which they gather discarded nets from local fishermen. Each skateboard takes 30 square feet of fishing nets out of the ocean and puts money into the pockets of the fishermen. “Net Positiva [is] Chile’s first-ever derelict fishing net collection and recycling program, where we provide the fishing syndicates with conveniently placed disposal bins and pay the fishermen a commodity price per kilogram for turning in their old nets,” says Greg Swienton, who does sales and marketing for Bureo. “Upon arrival in Santiago, the nets are shredded, pelletized and injection-molded into skateboard decks. Our decks are then sent to California, via ocean freight, where we assemble with our component parts—e.g. trucks, wheels, bearing and hardware—to be ready to ride.” FIRST IMPRESSIONS: The first thing

I noticed about this board was its fish shape and scaly grip pattern, which was enough to get me hyped. The board is beautiful, super functional and is a perfect ride for a surf check. The kick/ swallow-tail makes this a great skateboard for transportation, impromptu sidewalk surfing and your best Larry Bertlemann impersonation. HIGHLIGHTS: Each board is built with

industry-leading, eco-conscious components— Satori Wheels made from vegetable oil, Paris Trucks, and Bustin Bearings. It can also be purchased with an optional locking carabineer, making it easy to lock up during a paddle out. THE VERDICT: The Minnow is a quality, eco-conscious alternative to what is out there. It’s a rad skateboard for those interested in supporting an important environmental cause. Bureo means “waves” in the Mapuche language of Chile.

Bureo Skateboards are available at Berdel’s, Sawyer Land & Sea Supply and the Patagonia outlet in Santa Cruz. Find them online at bureoskateboards.com.

Bureo Skateboards has taken 53,000 feet of crusty ﬁshing nets out of the ocean since starting in 2012.

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THE V2 SILENT POCKET SHIELDS CARDS AND DEVICES FROM DIGITAL THIEVES | BY JOEL HERSCH

n today’s world, our private lives are increasingly intermingled with technology. Credit card information, photos, passwords and a whole host of personal data can be stored on our cell phones, laptops and tablets, all with the aim of streamlining our lives. But with that technology also comes the loss of considerable privacy to corporate industries collecting our data, and the even scarier risk of having that information accessed and stolen, all wirelessly, by digital thieves using relatively basic equipment. That’s where the V2 Silent Pocket comes in. The Silent Pocket is a sleek case for your device that blocks all wireless signals. Think of it like cyber armor.

THE BASICS

The Silent Pocket line, developed by Santa Cruz natives and father/ son duo Randy and Aaron Zar, features slick black leather infused with a foil-like material that blocks out all signals, including Wi-Fi, cellular, Bluetooth, GPS, and radiofrequency identification, allowing

users to effectively maintain their privacy from third parties and protect themselves from digital theft. THE HIGHLIGHTS

These signal-shielding cases come in a range of styles and sizes, tailored for all of your devices, including computers, cell phones, and tablets, as well as credit cards and passports, which can also be susceptible to wireless access. The design of the wallet, bags and clutches are fairly nondescript—just simple designs made of smooth black leather— but they can make the difference between unwillingly sharing all of your personal data with prying eyes and stepping off the digital grid. Additionally, the case technology also blocks cell phone radiation and extremely low frequencies (ELF) from connecting with your body, which may pose health problems in the long-term. THE DRAWBACKS

These new accessories may help to protect your devices and the private aspects of your life that they con-

tain, but there is no real alternative to taking a step back and deciding how much technology you really want defining every aspect of your existence. Don’t forget to unplug from the screens and take a daily dose of the natural world all around you—there is no substitute. THE VERDICT

With so much consumer data becoming integrated and accessible online, especially sensitive financial information required for trending apps for investments and fund transferring, it should come as no surprise that identity theft rates are climbing. So in a world that moves faster than ever, we may be better off safe than sorry when it comes to protecting our data. And with the Silent Pocket, you can use technology to fight technology. Prices range from $79.95 to $229.95, depending on the style. Learn more at silent-pocket.com.

THE NUMBERS

PHOTO: COURTESY OF SILENT POCKET

12.7 MILLION

The number of Americans who experienced some sort of ﬁnancial identity theft in 2014, according to the 2015 Identity Fraud Study by Javelin Strategy & Research.

$BILLION 16

The total ﬁnancial loss incurred from that identity theft.

THE PRODUCTS

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KRML'S "LIVE IN THE VINES" SERIES AT FOLKTALE WINERY Photos by Coco Connie

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"THIS WORLD IS BUT A CANVAS TO OUR IMAGINATION." ͭ,ϨϟϛϷ (ϬϗϤϩ 8ϥϞϛϨϬϘ PHOTO: KODIAK GREENWOOD

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