LIVE THE LIFESTYLE
VOLUME 2.5 - FEB/MARCH 2016
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SCWCONTRIBUTERS Podcasts are all the rage, with more and better options to tickle our eardrums than ever. So what is Waves listening to? Occupation: Photographer Which podcasts have caught your attention lately? I love GeekFit by Justin Seeley, a show about health, wellness and inspiration. I spent a ton of time in tech and the issues that he talks about are dead on. I’m also listening to Photo History lately by Jeff Curto. Granted I’m driving and can’t see the illustrations he’s describing, but I usually know what he’s discussing from college art history class. And anything NPR. I just can’t get enough NPR.
SANTA CRUZ WAVES M AG A ZINE
PUBLISHER TYLER FOX
EDITOR ELIZABETH LIMBACH
PHOTO EDITOR PAUL TOPP
PHOTOGRAPHY
PHOTOGRAPHERS TYLER FOX ANNA HAT TIS AUDREY L AMBIDAKIS DAVID LEVY SEAN MCLEAN DAVE "NELLY" NELSON BRANT SCHENK NEIL SIMMONS PAUL TOPP
CONTRIBUTING PHOTOGRAPHERS STEVE AMBIEL NIKKI BROOKS DWAIN CHRISTENSEN ALLIE COOPER KODIAK GREENWOOD HOWARD "BOOTS" MCGHEE PATRICK O'CONNER GIANNI RIVETTI SCOTT ROGERS CHIP SCHEUER LOGAN WELLS
SEAN MCLEAN
HONORARY PHOTOGRAPHER V. VAUGHN VISNIUS
Occupation: Host of “Off the Lip Radio Show” on KSCO 1080 AM
NEIL PEARLBERG
What is your favorite episode of your own podcast, Off the Lip Radio Show? It is an impossible task to pick out my favorite podcast from 150 shows. However, I was most fortunate to have the late Shawn “Barney” Barron on the show, and record a conversation with one of the most influential surfers and characters to come out of Santa Cruz. The goal of the show is to record as much as possible of the surf and skate history in Santa Cruz and beyond, and even though Barney has passed on, his voice will forever be on a podcast for anyone to go back and reminisce.
Occupation: Journalist
ELIZABETH LIMBACH
What audio programs do you find binge-worthy? My most recent podcast binge was Radiolab—it’s endlessly interesting, which made it the perfect companion on a recent road trip. I’m also a Serial junkie, and impatiently wait for each week’s new episode. But my all-time favorite is This American Life, which I’ve listened to weekly for years, sometimes on the radio (I’ve sat in many a parking lot or driveway to hear the rest of an episode) but most often in podcast form on my phone while walking West Cliff or doing things around the house.
WRITERS DAVE DE GIVE TYLER FOX ANNA HAT TIS JOEL HERSCH NEAL KEARNEY LINDA KOFFMAN PATRICK KUHL DAMON ORION
NEIL PEARLBERG ARIC SLEEPER
DESIGN
CREATIVE DIRECTOR JOSH BECKER
DESIGNER ELI ROE
SALES
VP OF SALES STEPHANIE LUTZ
Santa Cruz Waves, INC. PRESIDENT JON FREE
EDITORIAL
ACCOUNT EXECUTIVES SUZIE JOSEPH K ATE K AUFFMAN SADIE WIT TKINS DISTRIBUTION MICK FREEMAN
PROOFREADER JOSIE COWDEN CONTRIBUTING ARTIST JOE FENTON
FOUNDER / CEO TYLER FOX On the Cover: Darshan Gooch spices up this emerald tube with a little taste of tangerine. Photo: Nelly / SPL
The content of Santa Cruz Waves Magazine is Copyright © 2015 by Santa Cruz Waves, Inc. No part may be reproduced in any fashion without written consent of the publisher. Santa Cruz Waves Magazine is free of charge, available at more than 100 local distribution points. Anyone inserting, tampering with or diverting circulation will be prosecuted. Santa Cruz Waves assumes no responsibility for content of advertisements. For advertising inquiries, please contact steff@ santacruzwaves.com or 831.345.8755. To order a paid subscription, visit santacruzwaves.com.
FI ND US ONLI NE SORRY WE KOOKED IT ... Contrary to a photo caption in our Dec/Jan story “Tiger Mind,” the owner of Tiger Martial Arts is named Chris Smith, not Chris Miller. We regret the error.
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www.SantaCruzWaves.com @SANTACRUZWAVES
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INSIDE
Volume 2.5 - FEB/MARCH 2016
82
106
74
38
FIRST LOOK
DROP IN
FOOD & DRINK
32 Letter from the Founder 34 Best of the Web 37 Word on the Street 38 Remember When: The 1980s 46 In the Details: Plastic Waste 48 Grom Spotlight: Reilly Stone
54 In Depth: 1,000 Miles From Shore 62 Shaper’s Choice: Ashley Lloyd Thompson 66 Behind the Lens: Kodiak Greenwood 74 Travel: Nicaragua’s Surprises 82 Action: Extreme Aerialists 91 Three Health Risks of Surfing 94 Art: Printmaker Louise Leong 98 Music: KUSP's Big Change
106 Local Eats: Bone Broth Heats Up 115 Drink Up: Wine Tasting for Dummies 118 Dining Guide
COOL OFF 132 Company Spotlight: Santa Cruz Kayaks 136 Upcoming Events 141 Comic: In the Bubble 142 Event Gallery
SANTA CRUZ WAVES | 3 1
FIRST LOOK LETTER FROM THE FOUNDER
In Memory: V. Vaughn Visnius
I once knew a man who had a heart of gold. He’d squeeze ya tight with a bear-like hold. Fun, goofy and always loving to play, he had a smile that would melt all your worries away. He was a master at his craft with many an hour behind the lens, capturing beauty and magic with his dear friends. Gold and crimson were the colors he desired. It’s hard to imagine how many he inspired. You will be missed by many, both far and wide, looking for your footsteps at each low tide. With the wind at your back, you are off to a better place, camera in hand, grin on your face. R.I.P. Vaughn. —Tyler Fox Founder of Santa Cruz Waves and Titans of Mavericks competitor 3 2 | SANTA CRUZ WAVES
Vaughn Visnius had a knack for capturing rich, dreamy sunsets like this one. Above, a portrait of Visnius taken by Howard Boots McGhee.
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FIRST LOOK
BEST of the WEB
I INSTAGRAM EMERALD BAY, LAKE TAHOE @levymediaworks n1,636
SEACLIFF STATE BEACH @levymediaworks n1,592
SUNRISE IN CAPITOLA @neilsimmonsphotography n1,546
LIGHTNING STORM @loganwellsgp3 n1,481
5 VIDEOS
R NEWS
ORCA VS. PADDLEBOARD What would you do if an orca popped up beside your paddleboard and nibbled on it? 14,578 views
REMEMBER WHEN: THE BROOKDALE LODGE For this notorious Santa Cruz County landmark, reality was (almost) better than the rumors. 2,344 views
SELFIE STICK SURF FIGHT A fight in the water takes a surprising turn when the brawlers start battling with their selfie sticks. 7,885 views
SURF ANGEL KIM MAYER The Santa Cruz-born surfer dishes on everything from her first wave to her favorite book. 2,335 views
GOPRO: TRAVELING ACROSS ROOFTOPS An insane journey across the rooftops of Gran Canaria. 3,954 views
PROFESSIONAL SURFER GARRETT MCNAMARA INJURED AT MAVERICKS The professional big-wave rider was injured at Mavericks on Thursday, Jan. 7. 1,810 views
WHALE MAKES BIG SPLASH AT SCHOOL ASSEMBLY The company Magic Leap wows students with a whale hologram using an Augmented Reality machine. 21,240 views
NATIONWIDE MEMORIAL PADDLEOUT FOR MISSING AUSTRALIAN SURFERS The Mexican Surfing Federation showcases the solidarity of the surfing community. 2,626 views
VISIT US: 3 4 | SANTA CRUZ WAVES
santacruzwaves.com/videos @santacruzwaves santacruzwaves.com/local-loop
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d BY ANNA HATTIS
ASKED AT BEER THIRTY BOTTLE SHOP & POUR HOUSE
Todd Lane, builder: [I was] skateboarding on a ramp at the old Frederick Street Park and I fell on my stomach. I ruptured my spleen, so they had to remove it. I was 13. I have a big scar from it.
Charlie Duvall, wine seller: When I was 14 years old I was branded with a clothes hanger that was held over an open flame. I was held down on the football field at my high school and branded with a Hollister bird, and I still have it to this day. Everybody else got staph infections except me.
FIRST LOOK WORD ON THE STREET
Pick a scar and tell us how you got it.
Jessica Bristol, youth pastor: I broke my ankle snowboarding at Homewood [Mountain Ski Resort] on a black diamond. I have a scar on my ankle from getting two screws put in and then taken back out. I still have the screws.
Brian Criswell, store manager: I have one on the top of my head. I was 5 years old and I got pushed out of a tree and had to have brain surgery. My older brother pushed me. Was he sorry? Probably not.
Shawd DeWitt, beer tender: I have a major scar on my left arm from rolling my car. I also broke my neck and have about an 8-inch scar from it. Melissa Thormann, special education aide: When I was 8 I was jumping off bunk beds and my face landed on the corner of a guinea pig cage and it hit my eyebrow. I had to get stitches.
Jen Bryan, teacher: It’s on my left knee. I tore my ACL when I was in my early 20s and I went to a hack surgeon who mutilated my leg. But I [tell people] “the shark got me”—it’s a way better story.
Akrom Zakhidov, network engineer: I got it when I was 3 years old. I was holding a bottle of Pepsi Cola, and I fell and cut my arm. Seventeen stitches. Now it looks like a crocodile.
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A
FIRST LOOK
REMEMBER WHEN ... ?
REMEMBER
WHEN … THE ’80S FLASHBACK EDITION PHOTOS BY STEVE AMBIEL
BY NEAL KEARNEY
F
LUORESCENT WETSUITS,
A
webbed paddling gloves, hard-core territorialism, eccentric characters … The 1980s were a special era here in Santa Cruz. The invention of the modern threefin thruster design by Australian shaper Simon Anderson ushered in a new era of progression, and Santa Cruz surfers were at the forefront of this innovative new approach. Meanwhile, locals like Kevin Reed and Steve Price were pioneering aerial surfing, while guys like Richard Schmidt pushed the big-wave envelope both at home and in Hawaii. It was an era when lineups were heavily localized, enforced by a rigid pecking order that ensured the groms got the scraps and the top dogs got the pick of the litter. Waves recently unearthed some archival slides of five Santa Cruz surfers back in the day and asked them to take us on a walk down memory lane.
X
STEVE COLETTA TEARS OFF THE TOP IN HIS TURQUOISEACCENTED O'NEILL WETSUIT.
STEVE COLETTA 68 years old Surfboard shaper, 1967-present Sewer Peak standout and go-to shaper for some of the area’s finest talent “Change is a constant. The ’80s didn’t escape change. Boards went from boats to glass slippers, clear to disco fluorescent, then back to clear. Fins went from single fins to twins to thrusters. Surf reports transitioned from the ‘squawk box’ to the SurfFax and then Surfline. Crowds went from manageable to anarchy. The Rivermouth had a once-in-lifetime sandbar [in the] winter of ’82-’83. The Eastside didn’t have a seawall. The ‘trail’ to the Point was a muddy mess. The ‘trail’ to The Hook was the roots of trees. Once a year we all surfed in the St. Patrick’s Day “Yeah Now!” contest, a no-cord event for Santa Cruz locals. Groms were strapped to telephone poles with their cords as the local crew accepted them into the tribe. In ’85 [Anthony] Ruffo won the first [O’Neill] Coldwater Classic, part of the Professional Surfing Association of America tour. The Coldwater ran three years as a championship tour event. Richie Collins won in ’87, Martin Potter in ’89, and Tom Curren in ’90. The surf industry evolved from mom-and-pop shops to the ‘Surfing Industrial Complex.’ At the start of the decade, all you needed to surf was a board and a wetsuit. By the end of the decade, did we really need all those accessories to surf?”
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A
FIRST LOOK
REMEMBER WHEN ... ?
BENJY JAMESON
43 years old Commercial fisherman and construction worker Lifelong Pleasure Point local and legendary tube rider “Santa Cruz … what a great place to grow up as a surfer! Surfing is a lifestyle in Santa Cruz, although it’s a bit different now than it was then. When I was growing up, if someone was out of line, the older locals would clear the lineup. As a young local grom living on Pleasure Point, this was awesome, but also intimidating. That’s just how it was back then. Getting my introduction to surfing the Point in the mid ’80s was really special to me—there were so many great surfers on any given day that it was a privilege to be able to be out there. The older boys wouldn’t let me surf First Peak for years, so I started sitting on Suicide Bowl so I could watch them getting these radical lefts. Then, one day, the boys let me come over and surf the Peak with them. For me, a 16-year-old grom, surfing the Peak with all of the Point boys was the greatest feeling—hands down the most awesome day of my life up to that point. Much respect to all of my elders: I thank [them] all for taking me in and showing me the ropes.”
A
ars, so I started ye r fo k ea P t rs Fi rf ldn’t let me su e radical lefts. es th g in tt ge “The older boys wou em th wl so I could watch e Peak with them. th rf su sitting on Suicide Bo d an r ve o e m ys let me co h all of the Point boys it Then, one day, the bo w k ea P e th g in rf su grom, nt.”—Benjy Jameson oi p at th For me, a 16-year-old to up e lif y m ome day of was … the most awes
MARCEL SOROS
A
49 years old Sales representative Former O’Neill poster boy and amateur contest slayer “This photo represents my focus during the ’80s. I was surfing a contest every weekend back when this picture was taken. I made a lot of good friends up and down the coast of California during this era. This was around the time I stepped into my current career as a sales rep, so I’m really appreciative for all of these experiences. Surfing in the ’80s was super fun. Innovation was in the air and there was intense localism. We went from riding single fins to twin fins in a matter of three years. Then thrusters came in and changed the game forever. Power surfing became my primary focus. We also started to explore more, venturing up north more, finding new spots to avoid the increasingly crowded lineups.”
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A
FIRST LOOK
REMEMBER WHEN ... ?
KEITH MEEK
53 years old Head vigilante at Creative Vigilante Design Studio Former pro skater, punk rocker, and underground surfer
A
“Well, first off, I’m sure everyone thinks that their youth or a certain decade was better than another. Now that I’m older, I can see that point of view. For instance, when I worked for Jim Phillips back in the mid to late ’80s, I asked him why he wasn’t surfing much anymore. He replied, ‘Why, so I can surf with all you knuckleheads?’ I didn’t understand what he was saying until later on in life when everything in the lineup was changing for me and my generation. For me, the ’80s were a golden era. We still had tons of respect for the older guys that forged the way, we learned the old-school etiquette—the unwritten laws of the lineup—the equipment was improving, and there was a new statement being made. Rail-to-rail surfing, going straight up into the lip, and the aerial movement was taking off. I was a skater who learned to surf, so I appreciated this progressive movement. I also remember it taking years to work your way up in the lineup to get the set waves, even just to move from one surf spot to the next. We never expected to get the best waves of the set; those were awarded to the guys that had already paid their dues. Back then the locals outnumbered the invaders and held their spots tight. I feel fortunate to have been brought up surfing in that era, pre surf cams, pre cell phones, pre surf schools and pre industry blowout.”
JUSTIN BURNS
44 years old Senior software engineer at SchoolMessenger in Scotts Valley Former National Scholastic Surfing Association national champion
A
“It was a pretty amazing, memorable, and often humbling time to be a surfer in Santa Cruz back in the ’80s. Back in those days the crowds were a mere fraction of what they are today and the lineups were generally ruled by shortboarders in tight-knit packs who would vibe and often heckle anyone they didn’t know or like that paddled into the bowl or got in the way. There was a far more localized and often hostile vibe at nearly every spot across town— East, Midtown, or West—with a solid totem pole of characters at each spot, and it would take years to work your way up the totem pole at a given spot and in the pole position in the bowl. Nowadays, respect, etiquette in the lineup, and the idea of a totem pole seems like a thing of the past; it’s become a free-for-all at every spot. Beginners on Wavestorms, longboarders, and standup paddleboarders have taken over the lineups, outnumbering the endangered species of the shortboard pack rats. I miss those days—the days of discovering the surf was pumping after riding my bike down with my board to surf after school, not from an online forecast a week in advance; the days of small, tight-knit crowds of friends in the bowl at First Peak or Sewers, heckling and pushing each other.”
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A Don’t grow up too quickly, lest you forget how much you love the beach.� MICHELLE HELD
"My family and I take pride in owning a beach home in beautiful Pleasure Point (Santa Cruz, Ca.) which means it can be very scary to think about renting our property to just anyone, but Beachnest has not only eliminated our stress they have become a true extension of our family. We rest easy knowing that each and every potential tenant has been through their screening process, and being local we also know that whether it is as simple as a light bulb change or even a water heater that goes out, I know we can count on Beachnest to handle the situation. Being a business owner with very little time to tend to our property, yet maximizing our income, communication is also very important to me in any relationship and I could not be happier in choosing both Liz and John Pickart and the entire Beachnest team to manage all aspects of our rental property." R. and S. ROSITANO
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A FIRST LOOK
This motion picture told the story of Rick Kane, a wave-pool surfing champion from Arizona who decided to push his luck on the North Shore of Oahu, also known as the “Seven Mile Miracle.” Kane realizes that surfing in a pool is a bit different than in the ocean, and this classic flick tells the story of how he learns to navigate the big waves, tough locals, and beautiful women of Hawaii.
WAVE WARRIORS Herbie Fletcher hit the jackpot when he bought the traction company Astrodeck in the 1970s. Wisely, he distributed his wares to the world’s best surfers, quickly amassing the hottest surfing team in the business. Coincidentally, he was a rabid marketer and filmmaker, creating a series of Wave Warriors films throughout the ’80s and into the ’90s, which, despite showcasing next-level wave riding, basically served as 40-minute Astrodeck commercials.
Classic
’80s Surf
Flicks
FAST TIMES AT RIDGEMONT HIGH
BLAZING BOARDS This movie was created by prolific filmmaker Chris Bystrom, who introduces the film next to a roaring fire, drinking lighter fluid and telling the audience that what they’re about to watch isn’t worth their money. This cheeky intro belies the classic shredding featured by the likes of Shaun Tomson, Martin Potter, Mark Richards, Tom Carroll, Derek Hynd, Tom Curren, Cheyne Horan and Marvin Foster.
SURFERS: THE MOVIE Starring Tom Curren, Cheyne Horan, Martin Potter, and even George Greenough, this flick is full of ‘80s shredding at its finest. Most notably, it introduced 14-year-old Kelly Slater surfing on the North Shore of Oahu with power and finesse well beyond his years.
A
A
NORTH SHORE
5
REMEMBER WHEN ... ?
While there’s no actual surfing in this classic coming-of-age story, Sean Penn, as “Jeff Spicoli,” delivers the most hilarious portrayal of a brain-dead surf bum ever. In a dream sequence at the end of the movie, Spicoli has just won a giant surf event and tells the interviewer, “Well Stu, I’ll tell you, surfing’s not a sport, it’s a way of life, it’s no hobby. It’s a way of looking at that wave and saying, ‘Hey bud, let’s party!’”
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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. 4 6 | SSANTA ANN CRU ANT ANTA CRUZ RUZ WAVESS
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
4X
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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A YOUNG SURFER’S CLASSIC LONGBOARD STYLE LAUNCHES HIM OUT OF SANTA CRUZ AND ONTO THE WORLDWIDE STAGE By Neil Pearlberg
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altwater first ran through Reilly Stone’s veins at the age of 3, when his father pushed him into a wave on a gentle Waikiki day. The Stones knew there and then that the only time their son would ever look back would be to catch his next wave. “Overjoyed!” is the one word the quiet-natured young surfer, now 17 years old, uses to describe how he felt after he received his first surfboard, a Source 9-foot-8-inch nose rider, on his 11th birthday. That night, he asked his father, John Stone, if he could sleep with it tucked under his arm. Unbeknownst to him at the time, the board would
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FIRST LOOK
PHOTO: TYLER FOX
GROM SPOTLIGHT
be the first step on a path to an international surfing career. In the years since, Pleasure Point surfers and residents have had a frontrow seat to his rise, watching as the skinny, curly-haired grom developed a ballet-like artistry in the water. There’s an effortless flow as he cross-steps to and from the nose of his board, occasionally dipping his head into the breaking wave and soul arching his back as he hangs 10 toes over the nose. Meanwhile, the rest of us in the lineup marvel at how easy he makes it all look. “Reilly has one of the smoothest approaches to longboard surfing that I have ever seen,” says his mentor, CJ Nelson, the 2006 World Nose Riding champion renowned for his unique blend of old and new log riding since its rebirth in the 1980s. “I am proud to say that the next generation of Northern Californian longboarders is looking good, and Reilly is the cream of the crop.” Stone’s fervent passion and dedication has paid off with a string of accom-
plishments, the most recent of which was his first international surf contest in Japan last October. At the Trump-Hiyuga Pro, one of the world’s premiere longboarding events, Stone competed in the Single Fin and Glide Classic against the world’s top “sliders,” including Taylor Jensen, Bonga Perkins, and current world champion Piccolo Clemente. The Santa Cruz surfer was unfazed by competing against such lofty talents and finished fifth out of a total of 24 competitors. Stone’s first big break came the previous year, at the 2014 Malibu Surfing Association Classic Invitational, when he caught the eye of WSL Longboard North American Champion Taylor Jensen. Jensen was scouting for Japanesebased Trump Wetsuits, which was looking to sponsor a young up-and-coming California single-fin, retro longboarding talent. Soon, Stone was linked to his first major sponsor. He was officially a professional surfer. His burgeoning career got its next
boost that October while on vacation with his father in Saludita, Mexico, where the long left break is heaven for a goofy-footer like Stone. There, he was spotted by Margaret Calvani, the general manager of Bing Surfboards, which has become one of the world’s top longboard manufacturers since its inception in 1959. “He was such a pleasure to watch surf because with every wave he captured the style and essence of ’60s surfing with such modern precision, which is exactly what we try to build into every design at Bing Surfboards,” Calvani says. Being a team rider for Bing was a lofty responsibility for their newest “test pilot.” Stone’s duties now included reporting to their headquarters in Encinitas, Calif., informing them how each board rides and where to tweak them for a better performance, and preaching their product, as well as maintaining a positive attitude as a role model and keeping his grades high at school. Shortly after, his Bing and Trump sponsorships were joined by deals with SANTA CRUZ WAVES | 5 1
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FIRST LOOK
Australian surf apparel company The Critical Slide Society and Santa Cruz’s own Rainbow Fin Company—arrangements that Stone says kicked his game up a notch. “I love it,” he says with a smile. “Surfing first-class equipment has helped take my surfing to the next level.” The companies are just as pleased with the relationship as Stone is. This year, Rainbow Fin, the one local surf company that has approached Stone to become a team rider, will be launching the “Reilly Stone Signature Line” of single fins for all longboard aficionados. “Once we met Reilly it was a no-brainer to get him on board with Rainbow Fin. His personality and energy is contagious—you will always find him surfing with a smile, and stoked on every single wave,” says owner Sarah Broome. “The young man stands out, and is at a whole different level than most.” But Stone’s life isn’t just about riding new Bing boards, donning the latest Trump wetsuits, or sporting The Critical Slide Society surf attire. Many hours are spent studying video of the world’s top longboarders, with the goal of becoming the best. “I watch footage of the three surfers that I most admire: Joel Tudor, CJ Nelson, and David Nuuhiwa,” says Stone. “I like to think I have my own style, interjected with what I have studied from watching my peers.” To young surfers who look up to him, he offers the following advice: “Surf every day, push yourself, surf where you have never surfed, attempt tricks that you have never done, and watch the greats.” As for him, he’ll continue pushing his own boundaries, both figurative and literal, in 2016, hitting Mexico, Japan, Australia, and Japan again all before June. Famed Santa Cruz longboarder and shaper Michel Junod first noticed Stone’s surfing chops three years ago and is looking forward to following the surfer’s promising trajectory. “His surfing has continued to improve, but one must look closely to really appreciate his art form because he is so smooth and makes it look so easy,” says Junod. “Anyone who knows him in or out of the water knows he has a bright future. If only all the surfers in the water could be so pleasant to surf with, we’d all be better off, and more thankful for the waves we get to ride.”
PHOTO: NELLY / SPL
GROM SPOTLIGHT
“HE WAS SUCH A PLEASURE TO WATCH SURF BECAUSE WITH EVERY WAVE HE CAPTURED THE STYLE AND ESSENCE OF ’60S SURFING WITH SUCH MODERN PRECISION.”—Margaret Calvani, general manager of Bing Surfboards
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i ooo miles from shore Growing up, my family left an average life in Santa Cruz to sail around the world. Almost 15 years later, one adventure, in particular, still feels like it was yesterday. BY JOEL HERSCH
was 15 years old in the summer of 2002 and approximately 1,000 miles from the nearest port, somewhere in the middle of the Atlantic midway between Bermuda and the Azores islands. With my mom Monica, my dad Marc, a little black dog named Jackie, and myself comprising the crew, we sailed east aboard our home, which, for about five years
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of my upbringing, was a 42-foot sailboat called Songline. Our travels up until that point had taken us on a meandering route from our home in Santa Cruz, south along the Mexican and Central American coastline, through the Panama Canal, into Colombia, and then north again through the Caribbean. When we first started talking about sailing abroad, we
Left: The author pictured recently aboard Songline, the same boat he lived on as a teenager with his parents.
figured one year was realistic, but the one-year mark came and went and we carried on. In the summer of 2001, we were docked in Annapolis, Md., on the Chesapeake Bay, working jobs, making boat repairs and contemplating our next move while I attended a local high school for a semester. And then the September 11 attacks happened. At the high
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X MARC HERSCH (LEFT) AND MONICA HERSCH (RIGHT) ON THE SONGLINE .
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school I attended, a large number of students’ parents had jobs in the World Trade Center, and Maryland went into a state of emergency due to its proximity to the Pentagon. With the ominous gears of war beginning to turn and cries for retaliation echoing all around us, my dad made the decision that we make the trans-Atlantic voyage—putting some distance between the country and us. Now, in the midst of our first ocean crossing, we estimated landfall to Isla Flores at eight days out if we kept up our speed. Most days on the water were tame, often lumpy and slow. When I wasn’t helping to sail the boat, I read books or sketched, trying to stave off an almost aggressive force of boredom. When tasks and nautical upkeep arose, I would pull myself out of power-save mode and busy myself. But at that age, there was a level of occasional short-wiring that occurred purely from being stuck on a boat, as far from civilization as one could possibly get, with only my mom and dad—a kind of oceanic cabin fever specially tuned for my adolescence. Some days I hunkered in my bunk for many hours at a time, and once scrawled “The voyage of the damned!” on my wall with a Sharpie, which my dad thought was hilarious, until handing me cleaning supplies and instructing me to “make it gone.” We had daily routines that became like clockwork: hot coffee with sunrise,
breakfast together, and gear stowage. And before dark: dinner, Single-SideBand radio check-in for the weather report, and hot tea with sugar. I configured our little rituals to the old ship’s clock mounted below and its cheerful clanging bells.
SHIPS IN THE NIGHT There was one night, however, that stuck out from the slow-trekking monotony. It was 3 a.m.—late, or early, depending on your sleep rotation—and the hull was pushing across a heaving dark ocean, our sails harnessing a steady wind. I had just gone below for some rest. Good sleep did not come easy for any of us during much of the crossing, but it was important to get some when possible so we could keep a rotation up for night watches—two hours on, four off, scanning the horizon every 15 minutes. Songline held a steady rhythm, climbing slowly up the back of a wave, reaching the peak, which, with daylight, would present a 360-degree view of endless breaking waves, before sliding down the face with powerful kinetic energy into the trough. And then repeat. The sail was out at a wide angle on the port, or left, side catching a cold wind whipping in from the southwest, steady at about 20 knots, which is about 23 mph. The bow was bucking up and over 7-foot waves, white capping at their peaks. It was a very dark night, with a sky full of stars but no moon, and it was easier to hear the rolling breakers rising up behind us than to actually see them.
With a view of the stars through the port hatch in the ceiling, and the sense of infinite depth, cold and mystery far below, I felt very small and insignificant skimming along the surface aboard our tiny boat. But there was something else there, also, feeling the boat creak and groan under the tireless sails above—a sound, or a vibration, deep in my chest, like a battle drum, filling me with a desire to keep moving forward, faster, to push the boat harder. The sensation was paradoxical, I thought, somewhere between a sense of extreme vulnerability and absolute freedom and power.
RULE OF THREES There’s a saying about life that problems have a way of occurring in threes, and if the superstition holds any truth, then it has a steel grip over life at sea. I was half asleep below deck listening to the water whoosh around the hull when the first problem occurred that night, and it came in the form of a burned-out compass light. In and of itself, it’s not a serious issue, but with visibility already so limited by the moonless night, it meant that our most basic form of navigation was temporarily compromised. My parents were on deck: Marc at the helm, and Monica in the cockpit, tucked under the dodger. My dad wore his foulies, a heavy-duty yellow jacket over red waterproof overalls, and an orange beanie pulled down over his head of thick black curly hair. My mom, like me, was dressed similarly. Both wore tethers that clipped to harnesses, which would prevent a rogue wave or a misplaced step from sending them overboard. The engine was running but idling out of gear, causing the deck to vibrate gently. We fired it up for an hour twice a day to charge the batteries and run the refrigeration’s cold plates to keep our perishable foods chilled.
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JOEL HERSCH DURING THE ATLANTIC CROSSING IN 2002.
IN DEPTH
A VOICE SPEAKING ENGLISH WITH A THICK ACCENT CAME OVER THE RADIO: “STAY YOUR COURSE, SAILING VESSEL. STAY YOUR COURSE. IT IS TOO LATE. I REPEAT, IT IS TOO LATE.” Eating meals during long ocean crossings was normally one of my favorite parts of the day. Just tasting decent food was a source of entertainment. It was a chance to get creative with provisions, and meals marked the passage of time—another dinner, another approximate 200 ocean miles behind us, another 24 hours on the clock marking us closer to landfall. But conditions during the previous two days had left me feeling slightly queasy. The pounding waves also made eating meals more difficult; dinners were confined to bowls or between slices of increasingly stale bread. I was lying there on the bunk, very aware of No more than three minutes passed before the next dilemma came my empty stomach yet lack of appetite, when I heard knocking, completing the trifecta. We had re-established our course shouting on deck: “Watch out! Head down—boom using the autopilot configured to our GPS and were just catching our is coming over!” and almost before my dad finished breath when: “We have a ship bearing down on us from up ahead, the sentence, a sequence of things happened very fast. fast,” Marc said, scanning the horizon. We gathered together and Marc was behind the wheel steering, cutting a course peered forward, trying to hold a line of sight over the waves floatup and over the swell and catching a ride down the face, ing us up and down. We didn’t need the binoculars to see two when the compass light failed. The loss of reference to bright lights, red and green, positioned just a bit apart and holding our bearing on the wind angle momentarily disoriented steady—a ship’s running lights. Seeing both red and green meant him. We carved down a wave and veered too far off course, it was a head-on converging course. allowing the wind to catch the mainsail on its far edge, If there was anyone on the other ship’s bridge looking, and causing an unexpected and hugely powerful jibe. that was a big if, they would see the same green and red lights Problem number two. coming from us. The boom, an 18-foot aluminum pole that supports a With a view from 6 feet above the ocean’s surface, the 50-foot sail, came crashing over to the opposite side of the visibility to the horizon is about three miles before the curvaboat, luckily not connecting with any body parts. The mainture of the earth rounds off and begins to disappear. But since sheet, however—the length of line that runs through a series a tanker ship can be upward of 100-feet tall, it’s not easy to of pulleys and is used to adjust the angle of the sail—went say with certainty how far off a ship is without radar. Our from being stretched out very far to slack and whipping speed was approximately 7 knots, while a tanker can travel about in the cockpit. With a surge of adrenaline, I dashed at an average speed of 20 knots, and, well, some people are up on deck and crouched. better at math, but at those speeds, we all knew our conIn the several seconds the jibe took to occur, the vergence would occur within minutes. slack mainsheet writhed itself into a coil around the And that wasn’t all. idling throttle handle, and then the sail filled with “I’ve got another red and green behind us,” my wind on the new side. The boom whipped out to mom said, picking up the binoculars. starboard and the mainsheet followed, catching We had not one, but two ships bearing down on the throttle and snapping it forward into full gear us, one from the east and one from the west and us before ripping it off where it connected to the in middle, with no engine readily available, which raised steering console. The engine screeched meant battery power was also on limited supply if over the wind, revving at full rpms. My dad hit we couldn’t figure out a way to charge them. the kill switch and the mechanical shrieking Marc hustled down the hatch, clicked on the fell silent. radar and its display screen, and began hailing We stood still for a moment, listening the tanker ships on the radio; stating the name to the sound of the waves and wind and the of our vessel, course, and exact latitude and boat plunging onward through the water. longitude, and requesting acknowledgment of
CONVERGING COURSE
our existence.
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No response. Harnessed in and with my jacket collar popped up around my cheeks and mouth to block the cold wind, I positioned myself behind the wheel, checked the instruments, felt the hole and raw wiring where the throttle had been ripped off, and readied myself to shutdown the autopilot and maneuver us out of harm’s way. My mom held sightings on both cargo ships, which appeared to be positioned to pass each other on either side of us, scissoring our boat in between. We veered a few degrees starboard so as not to cross the path of the ship coming from the east. The rhythm of the waves continued and we sailed onward—up and over and down again—and the ships materialized out of the gloomy night like little cities perched high on top of red steel walls, bright white floodlights spreading an industrial glow. The first ship wasn’t that close, but much too close for comfort, per-
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haps three football fields away, and it appeared to me as so surreal that it could have been a Hollywood set. But the rumbling engines and deep groan of the ship’s steel was all too real. It passed to port. The second ship was coming up fast behind us, several football fields to the southwest. I disengaged the autopilot, gripped the wheel, and waited for my dad’s directions. He was below hailing the ship repeatedly, though I couldn’t hear him over the wind and waves. A minute passed and the ship behind us grew into a massive steel wall, smelling of rust and oil and new cars. Finally—I would hear from my dad later—a voice speaking English with a thick accent came over the radio: “Stay your course, sailing vessel. Stay your course. It is too late. I repeat, it is too late.” The ship was now a football field away and seemed impossibly huge— imposing and lethal. With the radio cord’s coils stretched, my dad came up and watched with quiet horror as the giant ship moved past. The floodlights filled the dark sky, blotting out the stars. And just as quickly as the two ships had converged on us, they slipped past and away toward their respective horizons. When it was over, there was deep exhaustion in my dad’s eyes and purple circles below them. He was sleep
deprived and, in retrospect, very likely drained emotionally from how close his family had come to real danger. I, on the other hand, was fired up with adrenaline and recounted to my parents every detail of the encounter with coffee-fueled glee. My dad was frustrated and visibly rattled, going on about what went wrong and why none of it ever should have happened. My mom grabbed him by the face and told him to take a deep breath, go down below, pour himself Courvoisier Cognac—which he kept in a cabinet, normally reserved for landfall after a big crossing—and close his eyes. “We’ve got this up here,” she told him. “Please just sleep, as long as you can—just rest.” He did, and for the rest of the night, my mom and I held watch on deck, taking turns scanning the horizon, and telling stories about where we’d come from and where our course would take us next, which was our way of passing time. My dad and I enjoyed conversing as well, but it was more difficult with him. While I might have wanted to talk about surfing or art, he preferred to discuss the elements of meaning and consciousness, which, on some days, caused me to recoil and seek escape. That was just his way. As the sun rose before us, we managed to reduce the throttle manually with a lever on the Yanmar engine. With a pair of vice grips inserted delicately into the cavity where the handle used to be, we jury-rigged a form of control over the motor once more. Over the next few days, the swell flattened out, the wind backed off, and there was some beautiful sailing and even some real meals eaten off of plates. We fell back into the groove of daily life aboard Songline.
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I WONDERED IF CROSSING OCEANS AND EXPLORING THE WORLD WASN’T JUST HAPPINESS FOR HIM, BUT PERHAPS ALSO THE ONLY WAY HE KNEW HOW TO FEEL ALIVE.
HOME AT SEA Growing up at sea and in exotic ports along our path was never easy to explain to the kids I met who were living traditional lives. But more often than not there were other children living a similar lifestyle with their families, sailing one way or another, and in them I found community. Other times I felt very alone, and thinking back, that was good as well. Short of fully understanding at the time exactly why I had been swept up into this migratory life, beyond the generic “to see the world” explanation, I knew, even at the time, that there was greater meaning in our family’s decision to sail away. My parents had undergone rigorous planning for several years, saving money, clearing themselves of financial debt, selling possessions, finding the right boat, and finally renting out our Westside home to family. On a cold, foggy September morning in 1999, when I was 12, we motored across a glassy Monterey Bay with dolphins on the bow. Almost two years ago, not long before he died in March 2014 from cancer, my dad and I discussed the essence of our family’s travels. In the spirit of Ram Das, whose writings were always a source of meaning for my dad, we talked about the nature of truly experiencing a moment. With many medications contorting his verbiage, Marc reflected on our manner of migration, settling and departing, and all of the strange and beautiful people whose paths intersected with ours. In his own way, he spoke more clearly than I’d ever heard him before.
Thinking back to our years in California, with our home, cars, full-time jobs, cable TV and daily routines, my dad described a life that seemed to him formulated for an existence that slips by with very few opportunities to be fully and purely awake to the world. It was one of the core reasons that sailing captivated him, from an adventurer’s perspective as well as a Zen one—sailing demanded a form of absolute presence, self-reliance, and open-ended problem-solving that rippled out into the way he wanted to learn to live and experience each day. The concept was there, and it held true, but it was a double-edged sword. Coming home to California when I was 17 felt, in some ways, like the first time I lost the dad I’d come to know abroad. Marc had always liked things that were new, challenging, and constantly changing. Before sailing away, he loved to sail small boats and go snow camping and trekking through the High Sierras. But upon return, he fell into an unfamiliar depression, like a caged animal unsatisfied with simply existing. I wondered if crossing oceans and exploring the world wasn’t just happiness for him, but perhaps
also the only way he knew how to feel alive. We arrived in the Azores on June 27, 2002 with strong wind in our sails. The most western island was Santa Cruz Das Flores, a tiny dot of land made of steep green hills, rolling pasture and several fishing villages. The land smelled of mud and flowers and grew on our approach from a small grey mound to a mass of colors, nature and civilization. On the foredeck, I dropped the anchor and signaled for my dad with a thumbs up to set the hook. With a smile, my mom kissed him on the cheek and thanked him for getting us there safely, which was her own ritual. I raised a hand to shield the sun from my eyes, measured the swim to the beach and kicked off my shoes.
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ONE SHAPER ONE BOARD ASHLEY LLOYD THOMPSON AND HER GO-TO BOARD, THE GORDON’S TRAVELING EGG BY NEAL KEARNEY
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orking in an industry almost entirely dominated by men has not stopped Ashley Lloyd Thompson from making a name for herself as a gifted board builder here in Santa Cruz. She’s a highly skilled surfer in her own right who formerly competed at the professional level, and is also an awesome artist, musician and mom. When asked to select one of her boards and tell us about it, she chose one that is especially near and dear to her heart.
a champ with wave manageability. When asking friends to give me feedback on the board, Gaines [Thomas Gaines Frazier] told me he had the session of his life and that it was a ‘high-speed paddling machine that cuts like a Ginsu blade,’ adding that it caught everything he paddled for but still allowed him some of the hardest cutbacks of his life.” SIZE: 7’ 2” x 21 3/4” x 2 3/4” WEIGHT: 6 + 4-oz deck, 6-oz
needed a bit more paddle power to get into waves, and also wanted to have the versatility to surf a variety of wave types without having to ride a longboard. This board fills that void, and continues to speak to me when I wonder which board to take out. Our latest Gordon’s Egg is being built at my new factory in Aptos and will be very special to us because it will be glassed by my husband, Alex, with entropy resin, which helps to make the board a greener surfboard.”
bottom ABOUT THE BOARD: “If I could only take one board on a surf trip, it would be the Gordon’s Traveling Egg. This board is my favorite because of the ease and versatility that comes with riding it. Although ideal in 3- to 6-foot surf, this board has been tested in conditions from waisthigh Pleasure Point to overhead Ocean Beach, and proved to be
MATERIALS: Recycled Poly-
urethane foam, fiberglass and Entropy Bio-Resin WHY SHE CHOSE IT: “The
origin of the shape is special to me because the original was designed for my father-in-law, Gordon, as a birthday present. He loves surfing shortboards, but
USES: Gordon’s Traveling Egg is the choice if you can only take one board with you on your next surf adventure. Single to double concave for ease of water flow control and maneuverability. Soft to hard rail in the tail. Available as a pintail or rounded diamond tail. Midsize with a 2+1 fin set-up. PRICE: Starts at $810 to $965.
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Conor Beatty bravely enters the belly of a 1EZIVMGOW FIEWX PHOTO: TYLER FOX
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... 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.
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Paria: The sun rises in Paria Canyon—a wilderness area that spans northern Arizona and southern Utah—illuminating these petrified sand dunes.
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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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Nicaragua has 19 active volcanoes, some reaching heights of almost 6,000 feet. We had the thrill of driving through an ash cloud on our way back to the airport. It was an ominous sight, and we could even taste and smell the sulfur inside the car. I couldn’t help but feel sorry for the people walking and riding their bikes on the side of the road.
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EXPECT THE UNEXPECTED A lively journey through northern Nicaragua | By Tyler Fox PHOTOS BY PAUL TOPP
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’ve been making an annual journey to Nicaragua for the past eight years, and every time the experience is something totally unexpected. I think of it like the Wild West, where opportunity is merely an idea away and life can change at the flip of a coin. The disparity between wealth and poverty is huge and at times hard to swallow, but the smiles and warm hearts of the country’s people are genuine. The weather in Nicaragua is as unpredictable as everything else, and its volcanoes are like the nostrils of dragons, ready
to spit fire at the slightest disturbance. My favorite thing about the country is the coastline, where miles and miles of point breaks, beaches and river mouths, matched with 85-degree water, make for a surfer’s paradise. This past November, three of us Santa Cruz buddies decided to shed the wetsuits and head south once again to Nicaragua’s tropical climate. In this trip we got a bit of it all: A delayed flight and a confiscated drone; perfect head-high peaks under blue skies; and a boat trip into the eye of a storm that left us
shaking, not so much from being drenched, but from the bomb-like thunder that was detonating all around us. To top it off, on our taxi ride back to the airport we drove through an apocalyptic ash cloud from a recent volcano eruption that happened mere miles from our location. Nicaragua is definitely not your grandmother’s vacation, but if you are up for a bit of the wild, a bit of the unknown, and the chance to find that hidden treasure, it might just be the trip you’ve been waiting for.
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This was one of the most unique and amazing lightning shows I’ve ever witnessed. It was crystal clear above us, yet out over the ocean a handful of cumulonimbus clouds were having an electrified party. We decided to try for a time-lapse shot and Matt (shown here) made for the perfect “Storm Surfer.”
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Above: SurďŹ ng in the rain was a blast until bombs of thunder and lightning started detonating around us. Opposite left: A makeshift beach hut is a perfect spot to catch a little shade and dry out the towel. Left: No better way to end the day than with a cold beverage, watching the sunset and reminiscing about the day's events.
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If your feet can make it across the scorching black sand, you are in for a treat. To your left and to your right, dreamy peaks peel off with the help of a gentle offshore breeze. Make sure you ate your Wheaties because a surf session could last into the four- to ďŹ ve-hour range. SANTA CRUZ WAVES | 8 1
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t’s a hypnotic craft revered by many but mastered by few. You’ll be hard-pressed to find someone who isn’t instantly awed by the ethereal vision of an aerialist dangling on silks. Art in motion finds a home in the sky when these limbs stretch out with ballet-like elegance and brave athleticism. Add to the mesmerizing mix some of nature’s most heart-racing scenes as backdrops to a daring performer taking flight, and the fusion of feminine grace and extreme sports adrenaline is unparalleled. Engaging with cliffs, forests, planes, and even parrots, here are four magnetizing aerialists explaining some of their favorite feats of dancing on air.
@Cyncurriebird Cynthia Currie doesn’t just like challenging herself, she likes paving new paths as a pioneer in what are already cutting-edge sports. The self-described “professional bird” is a skydiver, BASE jumper and paraglider, and today she infuses them with aerial silks maneuvers. In February 2015, Currie kicked off a stunt in Southern California by jumping out of a plane 13,000 feet in the air with her tandem parachute partner Matt Blank. She then launched below Blank to unleash her aerialist skills above the clouds. “I got to perform silks for about five minutes before I dropped off the silks and deployed my own parachute,” Currie recalls. As if that wasn’t enough, completing that challenge led her to the idea of combining aerial silks with BASE for the first time. So, in October 2015, Currie let her silks loose on the other side of the globe to perform a sevenminute routine 1,000 feet up off the Kuala Lumpur Tower in Malaysia. She says performing on such a renowned national monument in plain view of the city provided great exposure. “It was not only a legal event but we were treated as professional athletes and celebrated guests, unlike in the United States, [which] mostly treats BASE jumpers as vagrants.” She adds, “It won’t be my last aerial BASE perforr mance … but it was a perfect first.”
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PHOTO: SCOTT ROGERS
CYNTHIA CURRIE
E X TREME AERIALIST S ARE GOING T O S U C H G R E AT H E I G H T S BY LINDA KOFFMAN
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PHOTO: PATRICK O’CONNOR
LEI LEI DE KIRBY @Leileidek We’re all familiar with the magic of the redwoods, but Lei Lei de Kirby communes with the beloved NorCal bark in ways that make them even more breathtaking than they already are. Having grown up in the Bay Area and lived in Aptos, the aerialist describes herself as “a forest creature.” It makes sense, then, that she favors rigging in the Santa Cruz redwoods. “It feels like home in the redwoods,” she says, and that’s where the full-time aerial performer experiences the natural high of juxtaposing her passions for the great outdoors and dance. “Training or performing with just the forest floor beneath me, huge old trees surrounding me, and nothing but birds as high as I am is incredible,” she says. “In those blissful present moments everything else melts away. There’s a dropping-in that happens; a freedom, a flow, a very powerful state.” Meeting the challenges that come with using looming ancient tree branches as her anchor, the performer says it is when taking observers’ breaths away that she finds her own. “It is in the wilderness that I can really breathe; connecting with the Earth is profoundly spiritual for me and creating art in nature lights me up. It doesn’t matter the tricks or how high you get, it’s about the experience of creating in nature.” SANTA CRUZ WAVES | 8 5
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@Ms.ladyjane Samantha Melendy has literally been dreaming of flying since she was a kid. “My most vivid dreams as a child were the ones where I flew like a bird through the jungles and across canyons, spiraling upward and downward with ease,” she tells Wavess. “So it was no surprise that birds fascinated me as a youngster.” Her first encounter with a blue-and-gold macaw was at the age of 7. Her first encounter with an aerialist was at the age of 21. “I knew I wanted to learn how to maneuver through the air just like her,” Melendy remembers. “The only problem is I had no idea what it was called at the time. Serendipitously, a week later a girlfriend invited me to an aerial silks class.” These days she’s pairing up the two inspirations. Back when she was first training on the silks, her free-flying pet macaw, Cali, would curiously swoop around her. Now the 6-year-old bird is her partner in perforr mance. Melendy, who is an aerial silks teacher at Carmel’s Om Studios, Folktale Winery in Carmel Valley, and Central Coast Athletics in Monterey, as well as a professional pet trainer, says she can’t imagine keeping her bird caged, and the two have spread their wings in tandem in Maui, Costa Rica and Mendocino forests. “I have seen so much joy and freedom in my own bird to ever look back,” she says. “My practice with aerial silks and animal training continues to grow stronger every day.” 8 6 | SANTA CRUZ WAVES
PHOTO: GIANNI RIVETTI
SAMANTHA MELENDY
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@Ayeleleyee When Allie Cooper went to Spain in 2011, her friend, a competitive rock climber and aerialist, took her to a popular climbing route in Rodellar. “It was his favorite place … I didn’t have much choice—we were going!” Not one to turn down a challenge, she suddenly found herself dangling from a rock about 200 feet tall alongside a massive gorge. “It was really windy that day,” she describes. “I played it safe and only did moves that I was 100-percent confident performing.” Cooper lives in La Selva Beach and co-owns The Radical Movement Factory aerial studio. While her primary discipline is aerial rope (known as corde lissee), the eight-year aerial veteran also trains with aerial silks and assorted invented apparatus for more decorative circus visuals. In addition to Santa Cruz and Spain, she has taken her aerial tricks across the map—performing and teaching in Europe, Mexico and Thailand.
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PHOTO: ALLIE COOPER
ALLIE COOPER
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After treating people for heart attacks, strokes, and major medical and traumatic emergencies in the Emergency Department for over 20 years, Dr. Jay Pennock began to see that many of his patient’s health problems were more than just accidents.
Charting a course to better health
“About ten years ago I started seeing these patterns emerging,� says Pennock. “It was a compilation of worsening diet, sedentary lifestyles, a lot more stress, and a little loss of connectivity with family and friends, which really starts to deteriorate our bodies, minds, and relationships.�
By Aric Sleeper
The realization caused him to make a sea change in his own life, focusing on improved nutrition, picking up yoga and meditation -:0 10A/-@5:3 459?182 -.;A@ @41 1ĹŠ1/@? ;2 8521?@E81 ;: 41-8@4 r changed my own course over time, and became healthier—walking the walk as I was talking the talk with my patients.“
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But he found that patients in the Emergency Room weren’t always receptive to his advice about healthy lifestyle changes. Pennock then began to dream up a way to help those who wanted to be healthier, and take the helm of their own well-being. And in November of 2015, he opened the Navigator Medical Consultancy.
“At Navigator you are the Captain and your body is the vessel�
r!:1 ;2 @41 @45:3? >1-88E C-:@10 @; 0; C-? />1-@1 - 05Ĺ&#x160;1>1:@ kind of space for my patients,â&#x20AC;? says Pennock, At Navigator, itâ&#x20AC;&#x2122;s about the experience. Instead of checking in with a receptionist, C-5@5:3 -:0 @41: Ĺ&#x2039;:-88E 911@5:3 C5@4 @41 0;/@;> 2;> 6A?@ - .>512 time, Dr. Pennock meets his patients at the door, and commits hours of time providing a very personal level of service. He has a sit down discussion in his cozy â&#x20AC;&#x153;Departure Loungeâ&#x20AC;? before he and @41 <-@51:@ 911@ -@ - 8->31 C;;01: @-.81 5: @41 /1:@1> ;2 45? ;Ĺ&#x2018;/1 where they chart a course to better healthâ&#x20AC;&#x201D;literally. â&#x20AC;&#x153;I wanted an environment that facilitates a strong relationship and stimulates all of the senses.â&#x20AC;? r <5/710 :-B53-@;> -? @41 @4191 2;> @45? ;Ĺ&#x2018;/1 .1/-A?1 @4-@p? what I am,â&#x20AC;? says Pennock â&#x20AC;&#x153;I shine the beacon of light to illuminate the passage away from sickness and disease and towards health and wellness. At Navigator you are the Captain and your body is the vessel.â&#x20AC;? 5? ;Ĺ&#x2018;/1 5? ?@11<10 5: @41 ?E9.;85?9 ;2 ?-585:3};:1 ;2 "1::;/7p? other passionsâ&#x20AC;&#x201D; with themed rooms like a shipâ&#x20AC;&#x2122;s engine room, brig, library and galley; places where patients explore the physical, emotional and nutritional aspects of health and wellness. Whether trying to escape poor health decisions made in the past, preventing a disease in the future, or maintaining good health in the present, Dr. Pennockâ&#x20AC;&#x2122;s experience and open mind will help to ?@11> -:E;:1 C4; ?@1<? 5:@; 45? ;Ĺ&#x2018;/1 @;C->0 @41 ?A::E @>;<5/-8 island of good health. â&#x20AC;&#x153;Everyone has the ability to alter their course,â&#x20AC;? says Pennock. â&#x20AC;&#x153;Empowering people to change their lives and make better decisions about their health to get where they want to go is really what itâ&#x20AC;&#x2122;s all about.â&#x20AC;?
For more information please contact Dr. Jay Pennock, 831.226.2108 doctorjayp@outlook.com | 304 Lincoln Street -Santa Cruz 9 0 | SANTA CRUZ WAVES
Injuries and sharks aren’t the only dangers surfers face—they’re also at risk for these three health conditions. Learn what they are and how to prevent them. BY NEAL KEARNEY
S
urfers, especially coldwater surfers like those who frequent the breaks of the Monterey Bay, are a hardcore tribe. We’ve got massive waves, frigid water temps, ruthless crowds, wailing
winds, and treacherous cliffs to deal with, not to mention great white sharks. To be a successful surfer around here you’ve got to be able to deal with these factors, which takes experience, money, and physical and mental preparedness. Aside
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from these daily challenges, there are serious threats—like the three detailed here—lurking beneath the surface that are often overlooked. But take note: these can be prevented with proper knowledge and protection.
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Photo: Nelly / SPL
ka ƚųĀĹč å±ųŞĬƚčŸñ the best defense against Surfers Ear!
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Protect yourself against Surfers Ear
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any of our custom molded ear protection products
Anyone who spends time in the water on the central coast knows Exostosis (Surfers Ear) can be a real problem. The bony growths caused by Surfers Ear can be harmful to the health of the ear canal and are typically removed ZME YVKIV] 5VIZIRXMRK YVJIVW *EV WIIQW IEW] FYX QSWX TISTPI GSQTPEMR XLEX Ƹ9RMZIVWEP IEVTPYKW NYWX HSRƶX ǻXƹ Ęå XĜŸƋåĹĜĹč Ƌ±Ïĩ ŸŞåÏĜ±ĬĜDŽåŸ ĜĹ ÏƚŸƋŅĵ ĵŅĬÚåÚ ƚųĀĹč )±ųŞĬƚčŸ ƋŅ help prevent Surfers Ear. Using deep ear canal impression techniques, [IƶVI EFPI XS QEOI ]SYV IEVTPYKW ǻX GSQJSVXEFP] [LMPI QEMRXEMRMRK E tight seal every time you wear them. If you’re not completely WEXMWǻIH [MXL XLI GSQJSVX ERH VIPMEFMPMX] SJ ]SYV GYWXSQ QSPHIH earplugs, simply return them and we’ll give you a full refund. More of our Custom Molded Earplugs & Earphones Bluetooth Earbuds ƽ Headphones ƽ Motorsport Plugs ƽ Musician Plugs Surf/Swim Plugs ƽ Sleep Plugs ƽ Concert Plugs ƽ Max Protect Plugs
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One discount per person. 50% discount is for basic surf earplugs or same-day earplugs only. Same-day earplugs made after 1:00pm will be ready next day. Discounts do not apply to electronic earplugs or earphones. Original coupon must be present at time of purchase for ÚĜŸÏŅƚĹƋŸ ƋŅ ±ŞŞĬƼţ FĵŞų域ĜŅĹ üååŸ ±ųå ĹŅĹěųåüƚĹÚ±ÆĬåţ kýåų åƻŞĜųåŸ ƐxƐŎxƖLjŎƅ
ĊŏĊlj ±ŞĜƋŅĬ± Úţ Ƌåţ Ø ±ŞĜƋŅĬ± ŀăljŏlj | www.listeningstack.com | ŠîƑŏš Ċŀîěŀîŀlj
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water,” he explains. “Without the protection offered by sunglasses, surfers are spending a lot of time in the sun, constantly scanning the horizon. They are also absorbing a great deal of reflective radiation, magnifying their risk for developing pterygium.”
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HOW IT’S PREVENTED:
1. Surfer’s Eye WHAT IT IS: Pterygium (Surfer’s Eye) refers to a benign growth on the conjunctiva, which is the mucous membrane that covers the front of the eye and lines the inside of the eyelids. It is primarily attributed to ultraviolet-light exposure, low humidity, and dust, and can result in persistent redness and inflammation. In advanced cases the pterygium can affect vision. This problem can affect anyone who spends time in the sun, but according to Dr. Roger Husted at the Monterey Bay Eye Center, surfers are in double trouble when it comes to pterygium. “Surfers may wear sunglasses to the beach, but remove them when they jump in the
2. Surfer’s Ear WHAT IT IS: Formally known as exostosis, surfer’s ear is an abnormal bone growth within the ear canal. Surfers who surf in cold water (less than 68 degrees) are prone to this growth, which results from congestion of blood in the thin skin of the ear canal, which then puts pressure on a layer next to the skin, known as the “periosteum.” The periosteum reacts to pressure by generating new bone. So, over thousands of hours of repeatedly dipping one’s ears in cold water, the body produces new bone layers in the ear canal. If enough new bone layers are produced, the bone growths can obstruct the ear canal and cause water, ear wax, or dead skin cells to block the ear canal and cause hearing loss or contribute to ear canal skin infections. Eventually, it may be necessary for one to have surgery to remove the ear canal
FUNCTIONAL SURFING EYEWEAR has yet to be accepted by most surfers, so Husted suggests a few other ways to reduce susceptibility to this troublesome ailment: “Reasonably limit your surf time, be aware that mornings are when the sun is lowest and strongest in UV reflection, and wear your sunglasses all the time when you’re out of the water, even when it’s foggy.”
HELPFUL RESOURCES: Oakley Turbine Prizm Daily Polarized sunglasses; Von Zipper Scissorkick Polarized Sunglasses.
bone growths and enlarge the ear canal. Dr. Douglas Hetzler, of the Palo Alto Medical Foundation, has become a leading surfer’s ear expert in the region with his cuttingedge surgical approach. “My preferred technique is to remove the bone growths with 1mm chisels that are very effective in mobilizing the plates of bone that have formed. This chiseling procedure is like working on a crystal or working with the cleavage planes of wood grain. In my hands, it is done with the patient under general anesthesia—totally asleep—in an operating room, and the operation is performed via the ear canal without any exterior skin incisions.” HOW IT’S PREVENTED: Hetzler recommends utilizing earplugs and wetsuit hoods to protect the inner ear from the elements, as well as limiting exposure to cold water.
HELPFUL RESOURCES: Doc’s Proplugs, available at Freeline Design Surf Shop (freelinesurf.com); custom, molded earplugs, available at The Listening Stack (listening stack).
3. Skin Cancer WHAT IT IS: Skin cancer is the uncontrolled growth of abnormal skin cells. This rapid growth results in tumors, which are either benign (noncancerous) or malignant (cancerous). There are several types of skin cancer: basal cell, squamous cell, and the deadliest, melanoma. Ultraviolet (UV) radiation from the sun is the No. 1 cause of skin cancer, which poses a problem for surfers, who spend a good portion of their lives at the beach and in the water. Although lighter-skinned people are particularly at risk, even those with darker skin are susceptible. The most common warning sign of skin cancer is a change on the skin, typically a new mole or skin lesion or a change in an existing mole. HOW IT’S PREVENTED: Dr. James Beckett of the Palo Alto Medical Foundation stresses the importance of protecting any part of your body that is directly exposed to the sun. “Here in Northern California, the cold water requires surfers to wear wetsuits, which fortunately provide the best sun protection. However, this still leaves your head, neck, and hands exposed. Gloves and hoods offer additional protection, but wearing at least an SPF 50 broad spectrum sunscreen is of utmost importance.” Beckett suggests allowing 20 to 30 minutes for the sunscreen to absorb into your skin and dry before entering the water.
HELPFUL RESOURCES: Vertra SPF 50 Face Stick (vertra.com); 88 Springs natural sunscreen, available at New Leaf Markets; O’Neill Surf Shop’s annual free skin cancer screening.
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Inside the mind of local printmaker Louise Leong BY ARIC SLEEPER
and unassuming manner of local artist Louise Leong. The self-proclaimed introvert has an imagination populated with droves of cartoonish characters living out their lives behind her eyes. “A lot of the art I do is really just me absorbing the world and reacting to it. In general, I’m pretty mild-mannered and not particularly outspoken. I have to think about things, and didn’t really act out as a child,” says Leong. “So the characters are all weird reflections of my secret self.” Looking at her work, which has a style reminiscent of old-timey cartoons like Popeye or Rocky and Bullwinkle, you can see these reflections. One of her iconic characters, “The Brat,” as she is unofficially called, looks like a teenage Leong, but has a touch more sass, and is depicted with captions like “Not Sorry” and “Eat Shit.”
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Other characters, like “The Boxer” and his love interest, a giant, nameless billboard model, may not look like Leong, but they represent parts of her own guarded character. “She’s basically a total badass,” says Leong. “And the boxer is an underdog, and kind of my hero.” Other cartoons are inspired by the strange slips in what is usually seamless everyday life, like her print of a woman with the caption, “Mama, don’t call me here.” “My coworker inspired me to make this print when we
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were counting out the registers for the night, and his mom kept calling him,” says Leong, who sells art supplies at Lenz Arts in Santa Cruz. “Everyone goes about their day trying to act normal, but I really like the little deviations when people slip up, like when your parents curse, or you see your teachers outside of school—that kind of alternate reality.” Leong started on her artistic path as child, tracing and coloring Garfield comics, and dreaming up characters of her own based on food mascots and old cartoons like Felix the
Cat. As a student at UC Santa Cruz, she began her career as a printmaker, and after creating a full-scale Skee-Ball lane featuring the iconic boxer, began fixing images of her characters not only on paper, but also on smaller, low-tech toys and games, which she creates entirely by hand. “I was looking at the graphics on those tiny, cheap concentration games and pinball games, and realized it was just a commercial print inside of it, and I could make them myself,” says Leong. “I’m constantly seeing these sort of
games and toys and trying to figure out how I can make them, and put one of my prints inside of them.” Over the past few years, Leong has balanced her job at Lenz Arts with her personal work at her Tannery Arts Center-based printmaking studio, which she shares with a crew of eccentric peers. Through her interactions with other artists, and after receiving a free sample of paint markers, her art has moved in a more abstract direction. Her newest prints consist of a variety of symbols, some
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“The characters are all weird reflections of my secret self.” pulled directly from her past pieces—booze bottles, trash balls, and arrows, among others—which flow together into a meaningful mess that captures the attention and sets the wheels of the imagination in motion. “It is still me, but in a different way,” says Leong. “There is definitely more of a rhythm and flow and movement to the new drawings. They are still just as playful as my past work, if not more.” Leong’s style continues to evolve as she matures as a printmaker and experiments with new
mediums like painting, but above all, she hopes that her art inspires the playful minds of others, and causes them to dream up worlds filled with characters of their own. “I have my own made-up stories about the characters, but I want people to make up their own stories too, and I love how it reminds people of the funny things in their own lives,” says Leong. “Because what I want the most is for people to laugh and enjoy themselves. A little levity never hurt anyone.”
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X Left: Interim General Manager Lee Ferraro at KUSP headquarters. PHOTO: SEAN MCLEAN
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KUSP’s controversial transformation from NPR affiliate to hip indie music station | BY DAMON ORION
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any a longtime KUSP 88.9 FM listener has done a double take when tuning into the station in recent months. Literally overnight, the NPR programming that had been KUSP’s stockin-trade since the 1980s was replaced by commercial-free music by indie artists like Mac DeMarco and St. Vincent, as well as by such classic rock acts as Harry Nilsson and The Beatles. Severe loan debt and unpaid NPR bills were the main motivating forces behind this abrupt about-face. In an effort to stave off bankruptcy, the station brought interim general manager Lee Ferraro on board in September. That same month, 12-year general manager Terry Green was laid off, and board treasurer John Mor-
rison and board member Emily DuBois both resigned. Ferraro, who has successfully managed such stations as Radio Milwaukee and Pittsburgh’s WYEP, chose to reinvent KUSP as a music station, reasoning that the Santa Cruz/Monterey Bay area already has an NPR station in the Pacific Grove-based, Cal State Monterey Bay-run KAZU 90.3. “We’re just kind of splitting resources here,” he says. “It didn’t make any sense to go on losing money.” At midnight on Oct. 31, 2015, following hundreds of on-air announcements about the impending change, KUSP transformed from NPR affiliate to hip music station. The format that it now embraces is known as AAA (Adult Album Alternative), which Ferraro describes as
a broad mix of noncommercial, largely nonmainstream music for adults. Most of the songs come from smaller indie artists, but scattered among these are offerings from big-name performers such as Adele, as well as by time-tested musicians like Van Morrison and Bob Dylan. Ferraro says the station’s programming is geared toward people who enjoy a wide variety of music, including new music. “They’re really into musical discovery,” he notes. Ferraro adds that the station has been receiving positive feedback about its new format. “We’ve been getting emails of support running three-to-one in favor of the music we’re doing versus some other music suggestions,” he claims. “We’ve had almost as many new members as people who have canceled. But it’s also
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early, so we’re optimistic, but also realistic. This has to work for years to come, not just one month at a time.” Former KUSP host Rachel Goodman, who worked on a variety of programs between 1996 and 2008, is not so enamored with the changes the station has undergone. “Radio is a very personal medium,” she says. “When KUSP changed its format, it was like losing an old friend. These days, when I tune to 88.9, the call letters are the same, but the station is not the trusted one I knew.” Goodman helms KUSP Forward, a loosely organized group of supporters that was formed in May 2015 to see the station “survive and thrive as a true locally relevant treasure that is its legacy.” Goodman says KUSP built its reputation by making use of programmers with extensive and intimate knowledge of the music they were presenting, which included jazz and classical. “They were walking encyclopedias of their musical genres,” she states. “[Now] there are segues that just crash on your ears, like, ‘Wow, I like that song, but the next one just had nothing to do with it.” Goodman adds, “The station can and ought to be a place for building community through discussion of local issues and ideas. People are craving connection to where they live and to each other, and KUSP can provide that to its listeners. That is best done by putting a variety of local voices on the air.” Ferraro, for his part, feels that KUSP’s current hosts are strongly connected to the community and to the music that they play. According to him, the station’s music is all chosen by the DJs, who meet each week to discuss what is unique to Monterey Bay. “They’re all from the area and have lived here a long time, so they get clued in to what’s going on,” he says. “They know about concerts happening, so they talk them up, or they know about different organizations serving the public, so they do announcements about that.” Ferraro describes the station as a work in progress. “We’re learning and growing a lot,” he says. “Every week it sounds even better, and that’s the feedback I get from people who email us: ‘Wow, you sound better now than you sounded two weeks ago!’ We’re not done yet, and I don’t think we’ll ever be done.”
The Soundtrack A sampling of tunes the new KUSP has been playing: ALABAMA SHAKES “Don’t Wanna Fight”
LOS LOBOS “Songs of the Sun”
BOB DYLAN “Jokerman”
THE DECEMBERISTS “The Wrong Year”
PHANTOGRAM “Fall in Love”
TOM WAITS “Hold On”
RICHARD THOMPSON “Beatnik Walking”
RAY LAMONTAGNE “Trouble”
WILCO “Impossible Germany”
KURT VILE “Pretty Pimpin’” MARIBOU STATE“Midas” CHET FAKER & MARCUS MARR “The Trouble with Us”
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RICKIE LEE JONES “We Belong Together” RADIOHEAD “Weird Fishes” THE BEATLES “Across the Universe”
ADELE “Hello” JULIA HOLTER “Feel You” NICK DRAKE “River Man”
1.1
2.
PHOTOS: COURTESY OF DON MUSSELL
OVER THE YEARS: SNAPSHOTS FROM KUSP'S 40-PLUS-YEAR HISTORY. AMONG THOSE PICTURED ARE KUSP FOUNDER DAVID FREEDMAN (1), LONGTIME MANAGERS LANCE LINARES AND LAURA SUTHERLAND (2), AND FORMER STATION MANAGER MARCIA KRAUSE (3).
3. SANTA CRUZ WAVES | 1 0 1
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Federally Insured by NCUA. Equal Housing Lender. 1 0 2 | SANTA CRUZ WAVES
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Warm Up I Still haven’t tried bone broth? Santa Cruz’s resident broth masters at Kitchen Witch Bone Broth answer our questions about the trendy elixir and how best to enjoy it.
By Elizabeth Limbach 1 0 6 | SANTA CRUZ WAVES
t’s been a dark, damp winter so far, and the three women behind Kitchen Witch Bone Broth are busier than ever. Missy Woolstenhulme, Magali Brecke and Rhiannon Henry are pumping out five times the amount of slow-cooked bone broth as they were as a new company a year ago—and “more and more each week,” says Brecke. Their tall glass jars are flying off shelves at a growing number of retail locations locally and beyond, and now health-seekers can sip steamy, delicious cups of the brew at Midtown Café and the downtown and Westside farmers markets. Now that it’s on our radar and easy to find, what do we need to know about it, and what’s the best way to consume it? Waves caught up with the Kitchen Witches in the thick of broth season to find out.
FOOD&DRINK
PHOTOS: DWAIN CHRISTENSEN
LOCAL EATS
1. A bone to pick
3. Don’t fear the gel
Bone broth is, like it sounds, made by simmering bones (for 24 hours in this company’s case). But which bones, exactly, and does it matter? “Anatomically, we use the widest variety of bones we can get,” says Brecke. “Variety is key for providing the range of nutrients bones have to offer. We love to have tendons, feet, wings, and joints in our broth. This variety brings rich flavor and a respectable ‘gel’ to our bone broth. Quality-wise, we use the best in the business: strictly grass-fed-andfinished beef, organic chicken, family-farmed pork, wild-caught fish, and heritage turkey.”
Broth novices may stare, surprised and unsure, into their first jar, deterred by the curiously lumpy substance. But fear not, broth newbies! The gelled texture of chilled broth is a result of the broth’s gelatin content, and is actually a good thing. “Bone broth is all about the gelatin—it is the universal soother of gut linings, the healer of inflammation, and the long-fabled superfood,” says Brecke. “We are sticklers for a firm gel,” adds Woolstenhulme. “Our bone broth wiggles when cold, and we are pretty proud of that.”
batch ourselves during the production process to ensure that the broth we send out into the world is the very best it can be. It’s one of the ways we put our love into what we do.”
5. The jar swap Kitchen Witch uses glass jars for its retail broths in lieu of plastic packaging. To encourage reuse of the jars, Kitchen Witch offers customers $1 off of market purchases for every clean jar they return to the Kitchen Witch farmers market booth. “We re-use as many jars as possible, so please: bring those jars back to the farmers market!” Henry pleads.
4. Think outside the box 2. Farm to jar It’s not quite a Portlandia skit—the Witches aren’t on a first-name basis with each animal that ends up in their soup. But they do cross their Ts and dot their Is when it comes to sourcing ingredients by visiting the pastures on which the animals graze and the slaughterhouses in which they are processed. “We care deeply about the diets of the animals of the bones we source, the carbon footprint of how they are raised, and the humane way that they are slaughtered,” Woolstenhulme says.
The recent wave of artisan, highquality bone broth has called attention to the shortcomings of regular ol’ boxed broth. “There is simply no comparison between Kitchen Witch and boxed broths,” says Henry. “It’s a different ball game entirely.” She adds that they also see a noticeable difference between their product and other new bone broths on the market when it comes to how it gels and how it tastes. “Other bone broth companies make a cheaper product, but it doesn’t seem to pack the flavor punch we like to keep as our standard,” she says. “We sample every
6. For the vegetarians … Kitchen Witch flavors include Beef, Chicken, Turkey, Fish, Ginger Pork and—mysteriously—Almost Veggie. Why almost? you may be wondering (we were). It turns out that the Almost Veggie is a shiitake mushroom broth with unflavored kosher beef gelatin added to it. It’s a good gateway broth for vegetarians/pseudo-vegetarians who are interested in the health benefits of gelatin but aren’t ready or willing to sip a meaty broth.
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7. Where the magic happens The Watsonville kitchen in which these witches work is also home to an array of other local food startups. The “8,000-square-foot brothmaking palace,” as Brecke calls it, is officially known as the El Pajaro Community Development Corporation Commercial Kitchen Incubator. Learn more about this food business hub at elpajarocdc.org.
8. Where to find it Jars of Kitchen Witch Bone Broth are for sale at New Leaf Community Markets, Staff of Life, and local Whole Foods (as well as increasing locations in the San Francisco area), and by the cup at the downtown and Westside farmers markets and the Midtown Café. “We also just added our first practitioner retail location at THRIVE Natural Medicine in Soquel,” says Henry. “Now, for the first time ever, patients can leave their doctor’s office with bone broth in hand. This is a huge dream come true for us.”
9. The secret ingredient “We don’t publicize it much, but there is a lot of energy work done around the broth as it is being made,” says Woolstenhulme. “We
SANTA CRUZ WAVES | 1 07
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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FOOD&DRINK LOCAL EATS C O N T I N U E D F R O M P. 1 0 7
feel like this extra step of love and intention puts our broth just a step above the others. It’s pretty amazing how much feedback we have received from people who comment on noticing our loving intention when they drink it or even when they walk by it on the shelf. It warms our hearts.”
RECIPE
SUPER SIMPLE GLUTEN-FREE MISO CHICKEN NOODLE ̺rhiannonººhenry"Í
INGREDIENTS:
10. How to enjoy it 1. By the cup. Whether sipped at home, at the farmers market, or at Midtown Café, bone broth is tasty and warming on its own. Brecke suggests playing with infusions, like a squeeze of lime and dash of salt or a bit of miso and chili flakes. 2. Use broth instead of water when cooking whole grains like brown rice or quinoa. 3. In a soup or stew. See Henry’s suggested recipe to the right. 4. In another type of recipe, like a spicy curry made with Ginger Pork broth or braised short ribs cooked with beef broth.
“You can use this recipe as a base and go crazy adding your typical pho toppings like jalapeño, basil, cilantro, and bean sprouts. Or take a more American direction and add peas and carrots. But the simple version is great for a quick lunch and is also delicious as breakfast.”—Rhiannon Henry
1-2 jars of Kitchen Witch Chicken or Ginger Pork Bone Broth A handful of Pad Thai Noodles 1-2 tsp. of Sushi Now! All Natural Asian Curry Miso Mix 2 cups of pulled, roasted chicken
ÌmissyººwoolstenhulmeÍ
Pour jars of broth into a tall saucepan. Make sure to scrape the sides—the gelatin will be sticky. Bring broth to a slow simmer. Rinse Pad Thai noodles in hot water until they are pliable but not soft. Add noodles, Sushi Now! mix, and as much chicken as you prefer into the pot of simmering broth. For added flavor, also add the roasty bits of the chicken skin to the pot. Simmer for 5-8 minutes or until noodles are ready. Enjoy awesomeness in your bowl.
ÌmagaliººbreckeÍ
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local
wines
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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
T
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. 1 1 7 >
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FOOD&DRINK DRINKS Do you taste pineapple? If your lip almost sticks to your teeth when you swirl the wine around in 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?
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. As
local wine educator/vigneron/Santa Cruz Mountains Winegrowers Association judge/winery tour guide Tabitha Stroup observes, “It’s just like meeting a person: We build an opinion [based on] the first thing that you see. No matter how kickass or wonderful that person is, if there’s a visual that strikes us one direction or other, it’s going to take you in that direction. It’s the same with wine: Is it thick, thin, viscous? Is it glistening? Is it looking like blood? Is it looking like duck butt?”
2
Next, bring the wine up to your nose. “Literally close your eyes, dunk your nose in that glass, take the biggest yoga breath and just breathe in,” Stroup advises. “Not a polite little sniff, but I’m talking from the bottom of your lungs all the way to the top. Just sit with it a second, and then come up with the first [description] that comes to mind. Don’t try to say things that you don’t know; don’t use terms that you may have heard once, because the odds are they’ll be wrong.” On the other hand, if you’re feeling daring, you can 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,” “sockeye salmon,” “Egyptian sarcophagus,” “guest room,” “sandbox,” and “tire factory.”
3 Swirl the wine around in your
glass to add oxygen, which will “open it up” and allow it to “breathe.” If it’s a cold winter day, it’s okay to cup your hand around that glass and warm it up a little bit. “When wine is too cold, it’s not going to release itself,” notes Stroup. Bring the glass to your nose again and take note of any changes in aroma. At this point in the process, some tasters take the opportunity to comment on the wine’s “legs” (droplets that cling to the inside of the glass after swirling), but Stroup advises against making such observations. “That’s a winemaker’s term, and it’s for us when we’re in the barrels, trying to determine how much more fermentation has to get down,” she explains. “In wine tasting terms, that means nothing. Tell the hot chick next to you she’s got nice legs, not the glass.”
6
Bear in mind that wine tasting is largely a matter of individual preference. “You have to put behind you all the rules—what the famous chefs say, the magazines, the books, the TV shows—and rely on what you know best,” says Stroup, who also runs Friend in Cheeses Jam Co. in Soquel. “Just because that person at the counter tells you about all these awards and all these accolades and starts telling you what they think you’re supposed to smell, see or taste, it’s your mouth, and it’s your experience. They’re salespeople, and so they’re always going to find those sexy little adjectives to draw you in. All of a sudden, by the power of suggestion, you’re like, ‘Oh, yeah! I do get that elderberry nose!’ You don’t even know what the #&?% an elderberry smells like!” Remember, Stroup says, don’t take wine tasting too seriously. “It’s booze!” she exclaims. “It’s liquid panty remover! Let’s all just lighten up a bit and realize that we have created a product that gives us a head change, and it’s purely here for pleasure.”
4
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? SANTA CRUZ WAVES | 117
LAILI RESTAURANT
Dining Guide Downtown ASSEMBLY Seasonal rustic California cuisine. 1108 Pacific Ave., Santa Cruz, (831) 824-6100, www.assembleforfood.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
EL PALOMAR
PLEASURE PIZZA
Unique and fresh Mexican cuisine, family recipes. 1336 Pacific Ave., Santa Cruz, (831) 425-7575, www.elpalomarsantacruz.com
Offering traditional pizza, as well as new and exciting tastes and textures. 1415 Pacific Ave., Santa Cruz, (831) 600-7859, www.pleasurepizzasc.com
HULA'S ISLAND GRILL California twist on Hawaiian island grill and tiki bar. 221 Cathcart St., Santa Cruz, (831) 426-4852, www.hulastiki.com
LAILI Santa Cruz's answer to highquality Mediterranean / Indian / Pakistani / Afghan food. 101 Cooper St., Santa Cruz, (831) 423-4545, www. lailirestaurant.com
CAFE MARE
PACIFIC THAI
Authentic Italian dining, fresh, organic, local ingredients. 740 Front St., Santa Cruz, (831) 458-1211, www.cafemare.com
Authentic Thai cuisine and boba teas in a modern and casual dining atmosphere. 1319 Pacific Ave., Santa Cruz, (831) 420-1700, www.pacificthaisantacruz.com
11 8 | SANTA CRUZ WAVES
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
Irish hospitality. 1220 Pacific Ave., Second Floor, Santa Cruz, (831) 426-9930, www.rosiemccanns.com
ZOCCOLI’S Iconic delicatessen, sandwiches, salads, sides. 1534 Pacific Ave., Santa Cruz, (831) 423-1711, www.zoccolis.com
The Boardwalk/ Harbor/Wharf
RIVER CAFE Local, organic, farm-fresh gourmet. 415 River St., Santa Cruz, (831) 420-1280, www.rivercafesantacruz.com
ROSIE MCCANN’S Braveheart black angus steaks, Tecumseh all-natural poultry, linecaught seafood and full bar. Rosie McCann’s exemplifies the best in
HARBOR CAFE Voted best breakfast in Santa Cruz. Known for its outdoor patio and being dog friendly. Open daily for breakfast and lunch. 535 7th Ave., Santa Cruz, (831) 475-4948, www.harborcafesantacruz.com
THE CROW’S NEST Iconic restaurant and bar located
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PONO
HAWAIIAN GRILL • SANTA CRUZ
C Alo ome ha en (li v e PONO P PO ON m F r i d j o y us ay ic s! 7d a PLAT E
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‘ONO
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Heated Tropical patio
Weekend Brunch
Try our new FitBowls! PHOTO: HIRAM CHEE
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Santa Cruz
WE ROLL THE FATTIES! 22 DIFFERENT KINDS OF BREAKFAST BREAKFFAST BURRITOS Å Å Å Å *175' /#&' %*#+ Å '524'551 &4+0-5 14)#0+% (#+4 64#&' %1(('' Å 56''. %76 1#6/'#. $#)'.5 Å 5/116*+'5 Å 5#0&9+%*'5 #0& 5#.#&5
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Reasons to Dine at Palapas
All special entrees $12.95
All specials dine in only including Kids Dine Free offer.
Mahi Mahi Tacos w/Mango Salsa Fresca Chile Verde Enchiladas de Pollo con Mole Wed: Sand Dabs w/Garlic Tomatillo Sauce Chile Verde DINNER Enchiladas de La Cocina Fresca Tues:
KIDS FREE MID-WEEK SPECIALS
Great
Chicken, Beef or Cheese
Thur: Housemade Tamales Chicken or Pork
Chile Verde Ensalada del Mar
Crab and Shrimp Salad
Bring the family to Palapas for dinner Monday thru Thursday nights for our DINE FOR unique style of Mexican food and your children dine for free! * *Offer *OOffffer ffer e isis good ggoood ood od for foorr one one n childâ&#x20AC;&#x2122;s chi h lddâ&#x20AC;&#x2122;ss (under (und (u nder e 12) 12) 2 menu men e u itemm per per e entree e tree en trreee purchased purccha pu h se s d from frfrom om our our regular reggul u ar a menu meenu n by by an adult adu dultltl in in party. partr y. pa Valid Valilid Monday Va MMoond n ayy thru thr h u Thursday Thhur u sddayy except exc x ept eppt holidays. holilida ho d ys da ys. Expires E pi Ex pire r s 3-17-16. re 3-17 317-1 17 - 6. -1 6
Fine Dining Mexican Style
Ocean View
Lunch & Dinner Daily
Reservations Suggested
21 Seascape Village, Aptos
831-662-9000
www.palapasrestaurant.com SANTA CRUZ WAVES | 12 3
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FOOD&DRINK DINING GUIDE at the harbor. 2218 E. Cliff Drive, Santa Cruz, (831) 476-4560, www.crowsnest-santacruz.com
Westside/Scotts Valley BURGER.
DEKE’S MARKET Complete mini-market and the “In Mah’ Belly Deli.” 334 7th Ave., Santa Cruz, (831) 476-5897, www.dekesmarket.com
JOHNNY’S HARBORSIDE Fresh seafood with stunning view of the harbor. 493 Lake Ave., Santa Cruz, (831) 479-3430, www.johnnysharborside.com
Midtown AKIRA Sushi made with fresh-caught seafood and locally grown produce. 1222 Soquel Ave., Santa Cruz, (831) 6007093, www.akirasantacruz.com
ALOHA ISLAND GRILLE Authentic Hawaiian-style plate lunches. 1700 Portola Drive, Santa Cruz, (831) 479-3299, www.alohaislandgrille.com
BETTY BURGERS Famous for super tasty award-winning burgers.505 Seabright Ave., Santa Cruz, (831) 423-8190, www.bettyburgers.com
CHARLIE HONG KONG Offering healthy, flavorful Asian street cusine. 1141 Soquel Ave., Santa Cruz, (831) 426-5664, www.charliehongkong.com
Grass-fed beef, fun atmosphere, and a great beer menu. 1520 Mission St., Santa Cruz, (831) 425-5300, www.burgersantacruz.com
CASCADES BAR & GRILL AT COSTANOA California cuisine, local, organic, and handcrafted ingredients. Menu updated seasonally. Breakfast, lunch and dinner. 2001 Rossi Road at Hwy 1, Pescadero, (650) 879-1100, www.costanoa.com
HOLLINS HOUSE At Pasatiempo. Magnificent views, award-winning cuisine, and outstanding wine list. 20 Clubhouse Road, Santa Cruz, (831) 459-9177, www.pasatiempo.com/hollins-house
HOP HEAD American tavern serving craft beer and sustainable pub fare in a relaxed space with shuffleboard. 18 Victor Square, Scotts Valley, (831) 346-6945, beahophead.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
THE CRÊPE PLACE
VASILI’S
Array of savory and sweet crêpes, French food and live music. 1134 Soquel Ave., Santa Cruz, (831) 429-6994, www.thecrepeplace.com
Authentic and fresh, with vegetarianfriendly Greek food. 1501A Mission St., Santa Cruz, (831) 458-9808, www.vasilisgreekrestaurant.com
THE JERK HOUSE
WEST END TAP & KITCHEN
Jamaican/Caribbean classics and beer served in a mellow, island-inspired eatery with hip digs and patio. 2525 Soquel Drive, Ste. B, Santa Cruz, (831) 316-7575
Traditional pub flavors with a California twist. 334 Ingalls St., Santa Cruz, (831) 471-8115, www.westendtap.com
WINGSTOP SEABRIGHT BREWERY Rotating beer selection, with dogfriendly outdoor patio. 519 Seabright Ave., Santa Cruz, (831) 426-2739, www.seabrightbrewery.com
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
SANTA CRUZ WAVES | 12 5
The craft beer pioneers of Scotts Valley!
• For the Pursuit of Hoppyness • JOIN US FOR HAPPY HOUR!
Monday–Friday 3–6pm • $5 Craft Beers • 20 Beers on Tap! • Live Music!
18B Victor Square, Scotts Valley • 831.346.6945 • beahophead.com 12 6 | SANTA CRUZ WAVES
FOOD&DRINK DINING GUIDE
Eastside/Capitola BETTY BURGERS Famous for super tasty award-winning burgers. 1000 41st Ave., Santa Cruz, (831) 475-5901, www.bettyburgers.com
MICHAEL’S ON MAIN Serving cutting-edge California comfort cuisine, small plates, and salads. 2591 S. Main St., Soquel, (831) 479-9777, www.michaelsonmain.net
Aptos/Watsonville
CHILL OUT CAFE
APTOS ST. BBQ
Breakfast burritos, espresso drinks, beautiful garden. 2860 41st Ave., Santa Cruz, (831) 477-0543, www.chilloutcafesantacruz.com
Santa Cruz County's best smoked barbecue, craft brews and live blues every night. 8059 Aptos St., Aptos, (831) 662-1721, www.aptosstbbq.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
PARADISE BEACH GRILLE Fine dining in the Capitola Village. An award-winning beachside restaurant with spectacular ocean views. 215 Esplanade, Capitola, (831) 476-4900, www.paradisebeachgrille.com
THE SAND BAR Capitola's new hot spot for great food, cocktails, and weekly live music. 211 Esplanade, Capitola, (831) 462-1881
SHADOWBROOK Fine dining with a romantic setting, cable car lift. A Capitola tradition since 1947. 1750 Wharf Road, Capitola, (831) 475-1511, www.shadowbrook-capitola.com
SÜDA Contemporary cuisine in retro-modern restaurant. Voted best new restaurant 2013. 3910 Portola Drive, Santa Cruz, (831) 600-7068, www.eatsuda.com
SURF CITY SANDWICH Gourmet sandwiches, homemade soup, salads, beer and wine. 4101 Soquel Drive, Santa Cruz, (831) 239-5801, www.surfcitysandwich.com
Soquel CAFE CRUZ Rosticceria and bar, nice atmosphere, fresh and local. 2621 41st Ave., Soquel, (831) 476-3801, www.cafecruz.com
BURGER. Grass-fed beef, fun atmosphere, great beer menu. 7941 Soquel Drive, Aptos, (831) 662-2811, www.burgeraptos.com
CAFE RIO Enjoy ocean-front dining with breathtaking views. 131 Esplanade, Aptos, (831) 688-8917, www.caferioaptos.com
CANTINE WINE PUB Extensive selection of wine and beer. Eat, drink, savor. 8050 Soquel Drive, Aptos, (831) 612-6191, www.cantinewinepub.com
CILANTROS Authentic Mexican cuisine with fresh ingredients, high-quality meat and seafood. 1934 Main St., Watsonville, (831) 761-2161, www.elpalomarcilantros.com
FLATS BISTRO Pizza by the slice, espresso coffee, pastries and desserts. 113 Esplanade, Rio Del Mar, (831) 661-5763, www.flatsbistro.com
THE HIDEOUT Fill your plate with good grub, pour a good drink, enjoy attentive and friendly service. 9051 Soquel Drive, Aptos, (831) 688-5566, www.thehideoutaptos.com
KAUBOI Seasonal organic ingredients, traditional Japanese. 8017 Soquel Drive, Aptos, (831) 661-0449, www.kauboigrillandsushi.com
MANUEL'S MEXICAN RESTAURANT Traditional, delicious recipes, cooked fresh daily, served with a genuine smile.
SANTA CRUZ WAVES | 12 7
FOOD&DRINK DINING GUIDE
261 Center Ave., Aptos, (831) 688-4848, www.manuelsrestaurant.com
PALAPAS RESTAURANT & CANTINA Coastal Mexican Cuisine. Extensive tequila selection. Happy Hour, and dinner specials. 21 Seascape Blvd., Aptos, (831) 662-9000, www.palapasrestaurant.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
ZAMEEN MEDITERRANEAN CUISINE
PALACIO
THE BASIN
Flavorful meals in a casual dining setting. 7528 Soquel Drive, Aptos, (831) 688-4465, www. zameencuisine.com
Upscale Latin restaurant offers a variety of classic entrees, plus tapas and a big tequila menu. 115 N Santa Cruz Ave., Los Gatos, (408) 402-3811, www.palaciorestaurant.com
Upscale but relaxed American eatery with a patio and a focus on organic, sustainable ingredients. 14572 Big Basin Way, Saratoga, (408) 867-1906, www.thebasin.com
Over the Hill
OAK & RYE
PLUMED HORSE
Wood-fired pies, small plates and craft cocktails are the draw at this sophisticated Italian bistro. 303 N Santa Cruz Ave., Los Gatos. (408) 395-4441, www. oakandryepizza.com
This special-occasion spot serves California fare in an elegant setting with various dining rooms. 14555 Big Basin Way, Saratoga, (408) 867-4711, www.plumedhorse. com
STILETTOS WINE BAR
BROWN CHICKEN BROWN COW
FORBES MILL STEAKHOUSE Upmarket chophouse purveys Kobe beef and other prime cuts in a stylish, fireplace-equipped setting. 206 N Santa Cruz Ave., Los Gatos, (408) 395-6434, forbesmillsteakhouse.com
DOUBLE D'S SPORTS GRILLE SEVERINO’S BAR & GRILL Award-winning chowders, locally sourced ingredients. 7500 Old Dominion Court, Aptos, (831) 6888987, www.severinosbarandgrill.com
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Burgers, draft beers and more served in a lively space with sports memorabilia and lots of TVs. 354 N Santa Cruz Ave., Los Gatos, (408) 395-6882, www.doubleds.com
Indulge in an evening of delicious drinks and designer shoes. 14527 Big Basin Way, Saratoga, (408) 647-2303, www.stilettoswinebar.com
Burgers, sandwiches, salads and beers. 397 E Campbell Ave., Campbell, (408) 340-5916, www.brownchicken-browncow.com
SANTA CRUZ WAVES | 12 9
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FOOD&DRINK DINING GUIDE
KYOTO PALACE Authentic Japanese steakhouse that has a fun, interactive environment and is great for parties and groups. 1875 South Bascom Ave., Ste. 2500, Campbell, (408) 389-0991, www.kyotopalace.com
cafe and shop with a patio. 234 E Campbell Ave., Campbell, (408) 6267711, www.tessoras.com
Moss Landing HAUTE ENCHILADA CAFE
RENDEZVOUS WINE BAR New hip and trendy place for great wine and food. 394 E Campbell Ave., Campbell, (408) 680-0401, www.rendezvouscampbell.com
SUSHI CONFIDENTIAL Modern sushi house lures locals with its creative rolls and Japanese fare served in a warm atmosphere. 247 E Campbell Ave., Campbell, (408) 596-5554, www.sushiconďŹ dential.com
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, 6335843, www.hauteenchilada.com.
THE WHOLE ENCHILADA Mexican seafood restaurant with a relaxed harbor atmosphere. 7904 CA-1, Moss Landing, 633-3038, www.wholeenchilada.com.
TESSORA'S BARRA DI VINO Wines by the glass or by the bottle and eclectic eats in a relaxed
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SANTA CRUZ
KAYAKS OLD-SCHOOL INGENUITY MEETS NEW-SCHOOL DESIGN
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COOL OFF COMPANY SPOTLIGHT
BY PATRICK KUHL
PHOTO: ANNA HATTIS
O
n a recent day out on the Monterey Bay, while carefully working his lure across the seafloor, Jim Martin has a look of quiet determination. He is focused on the structure below as his lure hops along craggy granite bedrock. I’ve seen this look before; it’s the same one he has in his workshop, as the owner and founder of Santa Cruz Kayaks, a local company that specializes in sit-on-top kayaks for fishing and diving. Back on the water, his serious demeanor quickly turns to excitement: “Fish on, again!” he says. He reels a Cabezon up from the depths and positions it beside his kayak. As he gently lifts the fish from the water, so I can snap a quick photo, it’s clear his enthusiasm is fueled by pride. After a remark about how these fish “have a face only a mother could love,” we release the fish and watch it swim slowly back to its rocky lair. Similar to the way an accomplished angler takes pride in his or her ability to understand and respect their quarry, Martin finds satisfaction in making unique kayaks that get the job done. “I’ve been exploring the California coast for 40 years, from fishing and surfing on the top side to spearfishing and abalone diving the bottom side,” he explains. The ocean conditions off our beautiful coastline can range from placid and serene to gnarly and rugged. But while pursuing his passion in the early 1980s, Martin found the market for seaworthy fishing kayaks was lacking. Martin wanted a platform that was both stable and fast; it needed to be able to punch through surf while also moving efficiently across the surface. “I wanted a kayak that suited the conditions I fish and dive in, so I had to build my own,” he says. He’s accustomed to making his own tools by now. It started 30 years ago with a fiberglass canoe in his garage. Next up was a wooden, strip-plank kayak with a pedal-driven paddle wheel, which was jokingly called the Lady Slipper due to its resemblance to a woman’s shoe. This ambitious contraption evolved
SANTA CRUZ WAVES | 13 3
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COOL OFF COMPANY SPOTLIGHT
THE RAPTOR SIT-INSIDE
Dimensions: 13' x 34" Weight: 62 pounds Capacity: 310 pounds Price: $1,050
into the Raptor, Santa Cruz Kayaks’ uniquely designed top seller. The Raptor has a hybrid hull design that looks like a cross between a catamaran and a paddleboard. It doesn’t look like your run-of-the-mill sit-on-top kayak. From the narrow, wave-piercing bow to the wide, pontoon-style stern, it’s a stark contrast in appearance. The bow is designed to slice through waves and deflect spray while maintaining a low profile to reduce the effects of cross winds. The pontoons in the stern provide unparalleled stability. And it surfs surprisingly well, too. The popularity of kayak fishing and diving is growing at a rapid pace, especially in the last five years. You can even buy kayaks from Costco and Home Depot now. But the majority of models sold by large retail chains are manufactured overseas, which often results in an inferior product. The Raptor is made in the United States (including partially at Martin’s Watsonville factory), and he strives to ensure his kayaks are both high quality and priced competitively. “Our kayaks are roto-molded at a state-ofthe-art Amish facility in Pennsylvania. This computerized oven allows us to consistently reproduce great quality kayaks,” Martin says. “We only use compounded polymers specifically formulated to provide the right amount of stiffness, UV resistance and durability—qualities that will keep your kayak safe while on the water for decades to come.” Santa Cruz Kayaks currently has two types of kayaks: a sit-inside model for colder climates where staying dry and out of the wind is important, and a sit-on-top model for rough surf launches and open ocean paddling. Both models come fully equipped with dry hatches, fishing rod holders, and a high-back seat with lumbar support. There are endless ways to rig and use this versatile kayak, and Martin is continuously building new accessories to maximize performance—from a plush kids’ seat to an electric motor mount to custom carts that make transportation easier. His newest creation, tentatively dubbed the G2, is a pedal-driven version of the Raptor. It’s the latest product of his proclivity for engineering new solutions to the challenges that come along with exploring our incredible coastline. For more information, visit santacruzkayaks. com or call (831) 661-0947.
THE RAPTOR SIT-ON-TOP
Dimensions: 13' x 34" Weight: 66 pounds Capacity: 360 pounds Price: $1,050
HOW TO BUY AND TRY:
Call Santa Cruz Kayaks (831) 661-0947 if you’re interested in visiting the shop in Watsonville to check out a Raptor. You can also borrow a kayak for the day or arrange to meet someone from the company at a local spot for a test paddle.
SANTA CRUZ WAVES | 13 5
COOL OFF
EVENTS FEBRUARY 13 MIGRATION FESTIVAL
Enjoy a full day of activities with the whole family, including games and special talks all about how animals migrate. x Saturday, Feb. 13, 11 a.m. - 4 p.m. Natural Bridges State Park, 2531 West Cliff Drive, Santa Cruz, www.parks.ca.gov.
BANFF MOUNTAIN FILM FESTIVAL WORLD TOUR
MARCH 5
SALAMANDER SATURDAY Experience nature hikes and educational talks all about—you guessed it!—salamanders. x Saturday, March 5, noon - 4 p.m. Rancho Del Oso Nature and History Center, 3600 Hwy. 1 at Waddell Creek, Davenport, ranchodeloso.org.
19 BANFF MOUNTAIN FILM FESTIVAL 10 SANTA CRUZ CRAFT RETREAT WORLD TOUR Head’s up, adventure addicts! Take a trip around the world and experience all that it has to offer from white water rapids to steep mountains and big waves. x Friday, Feb. 19, 7 - 10 p.m. Rio Theatre, 1205 Soquel Ave., Santa Cruz, recreation.ucsc.edu.
Scrapbook, paint, sew, or knit against a backdrop of delicious food, live music, and fun workshops. Everything is included. x Thursday, March 10 - Sunday, March 13, all day. Happy Valley Conference Center, 2159 Branciforte Drive, Santa Cruz, happyvalleycc.org.
20
11 COMMUNITY FREE DAY
SANTA CRUZ CLAM CHOWDER COOK OFF Wacky costumes and delicious chowders from local and regional competitors abound at this fun, family-friendly event set on the Santa Cruz Beach Boardwalk. x Saturday, Feb. 20, 1- 6 p.m. Santa Cruz Beach Boardwalk, 400 Beach St., Santa Cruz, beachboardwalk.com/ clamchowder.
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BOTTLE JACK MONTHLY WINE TASTINGS Head three miles north of downtown Santa Cruz to enjoy local wines with beautiful views. Tastings are on the third Saturday of every month. x Saturday, Feb. 20, noon - 4 p.m. Bottlejack Winery, 1088 La Madrona Drive, Santa Cruz, scmwa.com.
21 SCIENCE SUNDAYS
Enjoy talks, lectures, photos, and videos, and get a first-hand glimpse of what it’s like to be a marine scientist from the experts. Science Sunday is the third Sunday of each month. x Sunday, Feb. 21, 1 - 2 p.m. Seymour Marine Discovery Center, 100 Shaffer Road, Santa Cruz, seymourcenter.ucsc.edu.
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Relish all that the Seymour Center has to offer for free in celebration of The Seymour Center’s 15th year enriching the community. x Friday, March 11, 10 a.m. - 5 p.m. Seymour Marine Discovery Center, 100 Shaffer Road, seymourcenter.ucsc.edu.
17
SANTA CRUZ PADDLEFEST The 30th Annual Santa Cruz Paddlefest launches March 17. The SCPF is an exciting contest that features all things paddle-related, including kayaks, SUPS, surf kayaks and more. x Thursday, March 17 - Sunday, March 20, all day. Steamer Lane, West Cliff Drive, santacruzpaddlefest.com.
27 EGGSTRAORDINARY EGG HUNT
Bring the kiddos to hunt for eggs and candy at Roaring Camp Railroads, where they can experience the excitement of the railroad and historic Bear Mountain. x Saturday, March 26 - Sunday, March 27, 11 a.m. - 2 p.m, Roaring Camp Railroad, 5401 Graham Hill Road, Felton, roaringcamp.com.
LET THE BROWVENTURES BEGIN
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Reilly Stone soaking it all in during a crisp sunset session EX 4PIEWYVI 4SMRX PHOTO: TYLER FOX 14 4 | SANTA CRUZ WAVES
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