L I V E T H E L I F E S T Y L E
MAGAZINE
Thank you
JACK O’NEILL 1923-2017
VOL 4.2
SANTA CRUZ WAVES | 1 AUG/SEPT 2017
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35TH ANNUAL
POSTER ARTWORK IS BY LOCAL ARTIST EVELYN JENKINS DREW
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PUBLISHER TYLER FOX
EDITOR ELIZABETH LIMBACH
PHOTO EDITOR ERIK L ANDRY
PHOTOGRAPHY
PHOTOGRAPHERS YVONNE FALK CHRISTIANNA FJELSTAD TYLER FOX BRYAN GARRISON A ARON HERSHEY ERIK L ANDRY GRANT LY LESLIE MUIRHEAD DAVE "NELLY” NELSON JEANINE OLSEN NEIL PEARLBERG MAT T PFEIFER NEIL SIMMONS JAKE THOMAS
CONTRIBUTING PHOTOGRAPHERS DEAN BENTLEY RYAN "CHACHI” CRAIG SACHI CUNNINGHAM CHUCK DAVIS DILLON GOEBEL CORY HANSEN HOWARD "BOOTS” MCGHEE MYLES MCGUINNESS TEDDY MILLER ANNIE PAUTSCH PATRICK TREFZ MICHAEL TROUTMAN CODY WATTEN
EDITORIAL
WRITERS DAVE DE GIVE ALOE DRISCOLL TYLER FOX JOEL HERSCH NEAL KEARNEY LINDA KOFFMAN LESLIE MUIRHEAD BRAD OATES
DAMON ORION NEIL PEARLBERG MAT THEW PERA MELISSA DUGE SPIERS KYLE THIERMANN MAT WEIR
PROOFREADER JOSIE COWDEN
DESIGN
CREATIVE DIRECTOR JOSH BECKER
DESIGNER ELI ROE
SALES & OPERATIONS
PRESIDENT STEPHANIE LUTZ
CFO SARAH CRAFT
ACCOUNT EXECUTIVES SUZIE JOSEPH K ATE K AUFFMAN SADIE WIT TKINS
OFFICE MANAGER LESLIE MUIRHEAD
DISTRIBUTION MICK FREEMAN FOUNDER / CEO TYLER FOX
On the Cover: Thousands of people paddled out on Sunday, July 9 to celebrate Jack O'Neill's life and legacy. Photo: Dillon Goebel
The content of Santa Cruz Waves magazine is Copyright © 2017 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.
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FIRST LOOK
PHOTO: HOWARD "BOOTS" MCGHEE
LETTER FROM THE FOUNDER
THE INVENTOR By TYLER FOX
F
rom the time I was a little pre-pubescent pipsqueak, I’ve had a deep yearning to invent. Sometimes my inventions would come in the shapes of booby traps for my unsuspecting parents, but most of the time they had to do with the activities I was passionate about, like surfing and skateboarding. Sandboarding was a hybrid sport my friends and I created during the summertime doldrums. It involved taking old shoes and screwing them onto skateboard decks. We’d then hike to the top of our local dirt cliffs, lace up and proceed to huck our way down the steep hillside. Ah yes, those were the good ol’ days of poison oak, stained clothes and disgruntled parents. On other occasions we’d bungee-tie boogie boards to our skateboards so we could paddle down the
sidewalk on our stomachs, pop up and surf the cement down the street. A more recent creation was a new type of balance board using a sphere instead of a cylinder. We created a folding base so you could use it on the beach, and it proved to be an incredible training device for board sports. I think it’s safe to say the inventor bug will be ingrained in me for life. And for that reason, my idols are not the ones rocking flashy jackets and singing to the masses, but the ones cooped up in dark garages tinkering on game-changing ideas. Inventors like Elon Musk, Yvonne Chouinard, Simon Anderson and the late, great Jack O’Neill are the figures who inspire me. Especially Jack. I remember seeing an old image in which he was ballooned up in one of his prototype wetsuits like an inflated
blueberry, wearing a huge grin, and thinking, “That guy knows how to party.” His creations were built with the goal of keeping that fun train going. Whether he was being hoisted up by a hot-air balloon or enjoying a five-star meal on the sand bank inside of the Santa Cruz Harbor, the guy lived life with passion and exuberance. And his greatness didn’t stop there. He was also a huge advocate for ocean education and the protection of its marine creatures. The implementation of the O’Neill Sea Odyssey program, which takes fourth- to sixth-grade students out on the Monterey Bay for an unforgettable learning experience, is still going strong—and recently celebrated reaching its 100,000th student. Jack was a man who gave back— probably in more ways than we can even imagine. So every time I make my way down the stairs next to Jack's green house on the cliff, I’ll salute that one-eyed legend and appreciate the fact that, because of him, we are now living in an era where it’s “always summer on the inside.”
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INSIDE Volume 4.2 - AUG/SEPT 2017
74
123 FIRST LOOK
33 Letter from the Founder 37 Best of the Web 39 Word on the Street 42 Remember When ... ? 46 Causes: City Surf Project 50 Local Legend: Doug Haut
56 DROP IN
56 In Depth: The Reality of Pro Surfing 68 Faces of Surf: Julie Cox 74 Behind the Lens: Chuck Davis 86 Mind & Body: A Shamanic Death 91 Sports Achievement: Lynden Gooch 94 Art: Zio Ziegler 101 Humor: Tyler Allen Goes Viral 112 Travel: Big Sur's Slow Recovery
68 FOOD & DRINK
123 Local Eats: Fished & Foraged 129 Drinks: Beer Buddies 132 Dining Guide 136 Santa Cruz Beer Trail Guide
COOL OFF
148 Products: Local Cannabis Goodies 151 Upcoming Events 152 Event Galleries
SANTA CRUZ WAVES | 3 5
Going solar is the LOCAL way to be part of a GLOBAL solution
www.sandbarsolar.com | 831.469.8888 2119 Delaware Avenue, Santa Cruz RESIDENTIAL • COMMERCIAL • ENERGY STORAGE • EVENTS 3 6 | SANTA CRUZ WAVES
FIRST LOOK BEST OF THE WEB
BEST of the WEB
I INSTAGRAM
5 VIDEOS
R NEWS
JACK: YOUR PRESENCE HAS CHANGED THE OCEAN FOREVER. THANK YOU! @wetfeetphoto ♥ 2,840
FIFTEEN-FOOT SHARK IN 3 FEET OF WATER A wounded great white shark came to shore in the Gulf of California after being hit by a boat. Two men caught it on camera. The shark survived. 280,445 views
2,000+ SIGNATURES COLLECTED TO END ILLEGAL SAND MINING Save Our Shores sent protest cards and Cemex sand to politicians and enforcement agencies. 3,753 views
GOOD MORNING! FOG CAME IN LAST NIGHT. @christianna_ fjelstad ♥ 2,683
GREAT WHITE SHARK ATTACK A kayaker in the Monterey Bay got the scare of a lifetime when a great white shark knocked him into the water. 90,670 views
SECOND ANNUAL SURFAID CUP More than $46,000 was raised to support SurfAid’s Mother and Child Health Programs, which help remote villages in Indonesia. 3,330 views
SUNSET OVER THE BOARDWALK @neilsimmonsphotography ♥ 2.584
WILL THEY EVER LEARN? A family vacation photo goes extremely wrong. 14,403 views
GREAT WHITES AT NEW BRIGHTON John F. Hunter photographed around 10 sharks at New Brighton State Beach. 3,205 views
LIGHTHOUSE SUNRISE @grant_ly ♥ 2,550
WHITE DOLPHIN IN THE BAY Wildlife photographer Randy Straka spotted a white baby dolphin from aboard a Princess Monterey Whale Watching boat. 12,644 views
LOCAL BEACHES RECOVER FROM HOLIDAY WEEKEND Save Our Shores’ holiday relief program attracted 177 volunteers to help clean up local beaches. 3,086 views
VISIT US:
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FIRST LOOK
WORD ON THE STREET
Q: Katie Wait, grom: “The wetsuit gave me the opportunity to get in the water, be comfortable and connect with God, friends and family. Jack O’Neill was a legend—the least I could do is go out [today] and give him some flowers and pay him my respects.”
Mark Hull, therapist and director at Main Beach Volleyball: “Living in Santa Cruz you really need to have a good wetsuit—it’s critical. You can enjoy the experience more and stay in the water.”
How has Jack O’Neill’s invention of the wetsuit changed your life?
Marian Acquistapace, midwife: “The wetsuit makes me feel powerful and safe because it’s so close to my body—kind of like a superhero. I can’t get scratched on rocks and it allows me to be in the water a lot longer.”
Martin Turkis, teacher: “I grew up in Humboldt County and the water was really cold. I started standing on a bodyboard with no wetsuit and I would start to get hypothermic within 20 minutes then have to come back in and warm up by the fire. So the wetsuit has allowed me to surf. It allows people to enjoy the ocean.”
Christine Helm, retired: “The wetsuit means staying warm, being comfortable, and secure. It’s always summer on the inside, as O’Neill would say. I worked with the O’Neills for four years and caught my first wave in the ’60s beneath his house. O’Neill was the first name in the water, and we want to honor him and let him know how much love this surfing tribe has for him.”
Tim Scheuer, RN: “When I was 14 years old I moved to California and I was able to go scuba diving and body surfing because of the advent of the wetsuit. It allowed us to spend the entire day in the water.”
d BY CHRISTIANNA FJELSTAD
ASKED AT THE JULY 9 MEMORIAL PADDLE OUT FOR JACK O'NEILL
Shane Vega, grom: “The wetsuit is a shield from the cold and it makes it a lot easier to surf and enjoy what we have here. I want to say thank you for the legacy Jack left behind and everything he has done for us.”
Tristan Mattox, server: “It’s changed my life greatly. I guess there was a transition from seasonal water sports—whether it be surfing, skis, wakeboarding or scuba diving—to more all-encompassing, any-season activities, which really allowed for an exploration and expansion of those sports through all seasons.”
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FIRST LOOK
REMEMBER WHEN ... ?
?
REMEMBER
WHEN ... THIRTY YEARS AGO, SANTA CRUZ EARNED A PLACE IN HOLLYWOOD VAMPIRE HISTORY? By MELISSA DUGE SPIERS
V
ampire movies today may seem utterly yawn-worthy to the generations who have grown up with everything from Blade to Buffy to Bella and Edward, but campy teenage bloodsuckers were wildly new and unusual in the late ’80s. And when director Joel Schumacher was looking for a backdrop for his 1987 teen vampire flick The Lost Boys, he deemed Santa Cruz the perfect setting for their nocturnal romps. Schumacher famously said he took one look at the Santa Cruz Beach Boardwalk and “saw the whole movie" in his mind. But it took a bit of convincing for Santa Cruz leaders to allow the horror comedy to use Santa Cruz as its
fictional city of Santa Carla, a beachside town turned “Murder Capital of the World.” Santa Cruz had already been branded as such during a spate of murders in the late ’70s and early ’80s and was struggling with a large teenage transient population at the time of the film’s proposal. The city wanted to ensure The Lost Boys didn’t further degrade its reputation. But after reviewing the script, Santa Cruz officials gave Schumacher the go-ahead and it was a mutually happy relationship from then on out, with the production employing many locals in all aspects of the filming. Soquel-based set builder, location scout and production manager Peter Newfield worked
on many of the film’s sets, and he remembers Schumacher visiting the construction site—a rental workshop on Swift Street in which they built Clown Alley (the creepy setting for “Shots Of Grotesque Carnival Images On The Boardwalk,” as the original script referred to it) and other memorable settings. “He was a great guy, so polite and funny,” Newfield says of the director. “He entertained us and was just so grateful for what we were doing.” Very few sets actually needed to be built, since Santa Cruz provided many ready-made, picture-perfect locations, like the comic-book store (Atlantis Fantasyworld, which was at the time situated on Pacific Avenue
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FIRST LOOK
but was made to appear as if it was on the Boardwalk), the Looff carousel, and the Pogonip clubhouse, to name a few. (You can take a tour of all nine local filming locations by downloading a map at santacruz.org/lostboys.) The Boardwalk was the backdrop for many scenes, including the famous motorcycle race (when actor Kiefer Sutherland broke his wrist goofing around on his bike, requiring that he wear black gloves for the entire shoot) and a dramatic night shot from the point of view of the film's flying vampires. To pull the latter off, 10-ton trucks were stationed at the mouth of the San Lorenzo River and the end of the Santa Cruz Municipal Wharf, remembers Newfield,
each carrying enormous Musco mobile stadium lights. “They lit that place up like you wouldn’t believe,” he says, “and flew a helicopter with the camera in it over and over.” The brief scene took three days and nights to film, Newfield marvels, with two crews alternating around the clock. The great amount of time it took to film each few seconds impressed then-Soquel High School student Sarai Rose Thomas, who was cast as an extra in several scenes. “We were there all day long,” she says. “Our legs were exhausted from walking back and forth over and over again.” When the film came out, she was amazed to see that the long day of shooting ended up as a three-second clip that ran during
the credits where, she laughs, “you don’t see anyone really except for Corey Haim.” The film hit No. 2 at the box office in its opening weekend and very quickly achieved cult status, making big stars of many of its young cast members—Jason Patric, Kiefer Sutherland, the notorious Coreys (both Feldman and Haim)—and propelling Schumacher into the ranks of top directors. The film also became so indelibly identified with Santa Cruz that film productions today are still wary of using the same sites. “I was location scouting for a big movie production last month,” Newfield says, “and as soon as I sent them a picture of the Pogonip clubhouse, they refused.”
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City Surf Project Sharing the stoke of surfing with San Francisco students
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an Francisco’s Johnny Irwin always hoped to make a positive impact on society. It wasn’t until he graduated from college and gave traditional teaching a go that he found his true calling: teaching students about what he knows best—surfing. Covering everything from how to pop up on a board to the historic past of wave riding, Irwin has developed a curriculum for a surfing elective class at
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By NEAL KEARNEY
a growing number of Bay Area schools, and shows no sign of stopping there. The idea was born at Leadership High School, located in the Excelsior District of San Francisco, where Irwin took a job teaching social studies in 2012. As a white man in a position of authority at an ethnically diverse school, Irwin worried about being accepted by his students. “There was a huge sense of distrust,” Irwin remembers. “I’m the
kind of person that symbolizes a lot of the fears and anger that is a reality for a lot of these kids.” The relationship improved over time, but he was still finding it difficult to connect with his students. Enter City Surf Project. The program was the result of a Leadership spirit event in which teachers organize a week of educational activities that can be taught outdoors. It was in this special setting that Irwin realized he could
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CAUSES
better inspire his students through sharing the joy and sense of purpose that he experienced as a kid learning to surf. “I just thought back to learning to surf with my dad—the sheer excitement, joy and adrenaline I got from it hooked me instantly,” he says. “Surfing with him taught me so much about life: expectations, goals, overcoming fears, simple pleasures. My aim is to provide this kind of mentorship to inner-city kids whose options are limited in this regard.” The surf trip became the talk of the town back at Leadership. Irwin convinced the administration to let him teach a surf elective, arguing that it was an opportunity for the students to connect with the beautiful ocean that’s practically in their backyard and be empowered to try something new. Thus, the City Surf Project was born, co-founded by San Francisco paramedic and Head Surf Instructor Hunter Chiles.
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By attaining nonprofit status, the passion project has been able to garner more resources for the kids, including funding for transportation and equipment costs. Irwin left his teaching post at Leadership in 2014 to focus on City Surf Project, which is now also operating at Mission High and, soon, Independence High. “It has really snowballed,” he says. “More kids are signing up every year.” Irwin visits the schools to lead classroom discussions that explore surfingrelated topics, from its storied history to a surfer’s role in environmental stewardship and conservation. Twice a week, depending on the conditions, he brings students to beaches like Pacifica or Ocean Beach for water time and surf practice. With such a surf-centric history and culture, Irwin feels that Cowell Beach in Santa Cruz is the perfect place for their end-of-semester field trip. “It’s a chance for the students to use all of their new oceanic skill sets—warming up before getting in the water, assessing conditions, strategizing their approach, and catching waves,” Irwin says. “It’s the culmination of all the hard work they put in throughout the semester.” This May, during their final day of class, the students were joined by local standouts Anthony Tashnick and Darshan Gooch, who gave them some pointers and encouragement. Gooch was impressed. “I saw some kids who were hesitant about getting out in the surf in the beginning, but by the end we had to practically drag them off the beach,” he says. “It’s a great idea and I hope to be here to help out next year.” Irwin dreams of implementing a surf class in every city school in San Francisco, and then branching out to Los Angeles and beyond. Leadership High junior Ashley Monterossa says she has embraced a new low-stress lifestyle thanks to City Surf Project. “Everything is so chaotic in the city,” she says. “You hear the buses, you hear the sirens going off and the police, and it’s like, ‘OK, where can I go to get my own space and just connect with nature and find peace within myself?’”
“ Surfing with him taught me so much about life: expectations, goals, overcoming fears, simple pleasures. My aim is to provide this kind of mentorship to inner-city kids whose options are limited in this regard.” —Johnny Irwin, founder of City Surf Project
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FIVE DECADES OF SHAPING SURFING IN SANTA CRUZ
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Thirty thousand
. That’s the number Doug Haut throws at me when I ask him how many surfboards he’s shaped in his lifetime. My jaw hits the floor: 30,000 surfboards. It’s an unfathomable amount. That’s 12 boards a week for 48 years. That’s more than two surfboards a day— by just one man. Not only has Haut shaped tens of thousands of boards, he’s also kept notes on every single one. Dimensions of every board shaped are written in journals, which are then stored inside of Tupperware containers in a small back room of Haut Surf Shop at 345 Swift St., in Santa Cruz, the shop he has owned since 1969.
Born in 1940, 2,000plus miles from the Pacific in Milwaukee, Wis., Haut moved west to Los Altos Hills at age 14, started bodysurfing at San Gregorio State Beach soon after, and eventually turned his eyes south toward Santa Cruz, where he learned to surf Cowell’s, the Rivermouth and The Lane in 1957. Haut moved to Santa Cruz in 1959, when it was a still a sleepy, seasonal retirement beach community. You could rent a place across from the beach for $75 a month. “It was pretty dead. [There were] a lot of old people here then,” chuckles Haut. “They pretty much rolled up the cement sidewalks at 6 o’clock. There was hardly anyone surfing. 41st Avenue was a two-lane road with cow pastures on both sides. There was nothing there. The Hook was the secret spot.” After a few visits to the North Shore of Oahu, Haut decided it was time to ditch the cold water, empty lineups and cheap rent of
Santa Cruz for tropical paradise. It proved to be the smartest decision of his surfing life. Coming under the mentorship of legendary surfer and shaper Mike Diffenderfer, Haut ding repaired, glassed, laminated and sanded his way into becoming a well-rounded shaper, while also becoming a world-class waterman on some of Hawaii’s most infamous big waves of the
“ The boards I am making right now, I feel, are some of the best boards I have ever made.” time alongside Greg Noll, Buzzy Trent and the Hoffman brothers. Haut returned to Santa Cruz in 1964, where he worked under George Olson, established his
PHOTO: PATRICK TREFZ
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LOCAL LEGENDS
DOUG HAUT own clientele and branched off with Haut Surfboards in 1965. His surfboards sold out quickly from the start. “We got bombed with orders,” says Haut. “I was real busy.” He opened three showrooms on 41st Avenue, and another on Portola Drive that burned down. “I was surfing in Puerto Rico at the time,” Haut recalls. “My brother called me up and said, ‘Your shop just burned down.’ I had to drive back from Florida to California. I had a truck full of blanks I brought back with me. I started shaping out of my backyard till I could get my own shaping room again.” Haut opened his current Swift Street location in 1969, and it could now be considered a defacto local historical landmark. Fifty years of selling and shaping surfboards out of one location is a testament to the passion and dedication Haut
has for surfboards and the surf community. When asked if any famous people have approached him about making them boards, Haut says, “Miki Dora came in one time and wanted me to make him a board. I didn’t do it because I knew the guy was just conning me. I didn’t have a team. I couldn’t afford team riders. I couldn’t afford him. It was just me." Now 77 years young, Haut is slowing down, but there’s no retirement on his horizon. He developed one of the world’s most popular boards (the Pumpkin Seed) in the last decade, and continues to shape one to two boards a day. Someone recently found a Haut board from 1968 washed up on the beaches of Bali and returned it to him. He ran the dimensions through his computer and is now working on a full-blown replica of that board. “I can draw the board up on my computer and then use a CNC
machine to cut it and then I do all the fine tuning by hand,” he says. “I am still learning,” Haut goes on. “It’s a never-ending story. I am just going to keep doing it till
“ There was hardly anyone surfing. 41st Avenue was a two-lane road with cow pastures on both sides.” I physically can’t do it anymore. I am slowing down a little bit, but the boards I am making right now, I feel, are some of the best boards I have ever made.”
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PHOTO: NELLY / SPL
ENDS Being a pro surfer who travels to exotic locations for nine months a year and then wakes up one day to realize they are an unemployed 35 year old with little work experience can be a shocking life adjustment.
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Is pro surfing a dead-end career? By Kyle Thiermann
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ost of my friends are, or once were, professional surfers. I was born and raised in Santa Cruz and, given that I am a part of this tight-knit community, it’s highly uncomfortable and difficult for me to write about the harsh realities that I see some of these surfers facing today. That said, I will continue on as honestly as possible— because pro surfing isn’t always the glamorous career it seems. The definition of “pro surfer” will vary depending on whom you ask. Some people will tell you that Nat Young is the only pro surfer in Santa Cruz because he is the only one who competes on the World Surf League (WSL) tour. To gain clarity on the definition, I ride my bike to Pete Mel’s surf shop, Freeline. Mel won the Mavericks competition in 2013 and is one of the most celebrated surfers to ever come out of Santa Cruz. “A pro surfer is someone who gets paid to create value for a brand by surfing and getting media attention,” he tells me. Right now, I am one of the few surfers in Santa Cruz who still enjoys a small salary from my main sponsor, Patagonia. If my friends were to be brutally honest, they would tell me that dozens of unsponsored guys in town surf circles around me. They would tell me that I have never been paid for my surfing, and that, in reality, I get paid to create video content that aligns with my sponsor’s brand. Thankfully, my friends are too polite to tell me any of this, so I’ll go on introducing myself as a pro surfer, although it is unclear sometimes why I really get paid.
At age 47, Peter Mel is still turning heads at Mavericks. Here he is on one of the best days in the past decade.
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Three-time Mavericks champion Darryl "Flea" Virostko enjoys a clean barrel at a secret spot close to home.
Young’s job is clearer: win the heat. The athleticism and grit that it takes to compete on the WSL are freakish attributes that very few surfers from our town have ever possessed. Unlike a free-surfer who tends to have a more wanderlust schedule, chasing swells wherever they go, Young’s year is mapped out in advance as he moves from competition to competition. This also allows Young to gain income from competition prize money as well as sponsorship endorsements. Free-surfers rely strictly on sponsors. I’d say that about 90 percent of pros to ever hail from Santa Cruz, including Mel, were primarily paid as
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Noah Wegrich on a road trip through California with photographer Dylan Gorden and fellow pro surfer Hank Gaskell.
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fill your head “Team managerosmises and tell with false pr e going to be the you that you’r.”— next big thing
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er Bud Freitas former pro surf
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Bud Freitas is known for his smooth style and powerful turns. Although he is no longer a pro, he is still one of the best surfers to ever come out of Santa Cruz.
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With powerful layback turns like this, former pro Adam Replogle was one of the few surfers from Santa Cruz to qualify on the World Surf League.
free-surfers. Not unlike a professional model, a free-surfer gets paid to promote the products their sponsors are trying to sell. They do this by garnering media attention while sporting their logos. The simple truth is that whether you are Young, Mel, or a grom who gets paid $300 per month, a pro surfer is a commodity. The moment the athlete is no longer seen as someone who moves product, they will no longer be paid to surf. The reasons a pro might get dropped by their sponsor can range from image to age to number of Instagram followers.
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Nat Young walks up the beach to a post-heat interview at Pipeline. Mavericks champion Anthony Tashnick at home in Santa Cruz.
“How much money were you making at the peak of your career?” I ask Mel, shifting in my seat and quickly following up with, “you don’t need to answer that if you don’t want to.” “It’s OK,” he responds. “I was making about $150,000 per year ... and someone like Flea was probably making a lot more than that at the time.” It’s been at least 10 years since the industry began shifting funds away from the local pro to invest more in the top guys. Santa Cruz used to have dozens of athletes who made good money to surf. Some of them included Jason “Ratboy” Collins, Darryl “Flea” Virostko, Shawn “Barney” Barron, Adam Replogle, Ken “Skindog”
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Brogie Panesi clocking in at his office.
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Standout teen Santiago Hart with a relaxed style and logos blazing.
Collins, Josh Mulcoy, Anthony Ruffo, Bud Freitas, and Mel. Today, I can count everyone who gets a paycheck on one hand. “To be a pro today you need to be a professional marketer,” Mel says. “When I was coming up it was a lot more simple. I made sure to show up at the right surf spots and work with the right photographers and filmers. That’s still true for guys today, but they have to be a lot more creative.” This creativity can take shape in the form of a YouTube series, a clever Instagram campaign, or having an irreplaceable “personal brand.” A good example of this marketable originality is Mark Healey, a big-wave surfer, professional spear-fisherman, and Hollywood stuntman.
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As a commentator for the World Surf League, Peter Mel travels to locations such as Teahupoo (pictured here) with the best surfers on earth. When the waves get too big for most of the competitors, Mel will put down the microphone and show everyone how it's done in plus-sized waves.
Then again, you could make this argument for any model, athlete, writer, or content producer today—they all need to be more creative than the generation prior. So, what makes the industry of professional surfing even more isolating for its participants? The first harsh reality that pro surfers face once their careers wind down is that very few of them are college educated. Unlike basketball and football, there is no organizational structure that encourages surfers to develop their minds in conjunction
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with building their careers as professional athletes. This lack of education leaves a lot of pros excluded from certain tables once their athletic careers come to a close. The good news for today’s surfers is that they have more computing power in their pockets than NASA did in 1969. Given the amount of travel time pros have, they can pursue a DIY education with virtual tools. WSL pro surfer Conner Coffin, for example, took online courses and received a college degree while qualifying for the tour. The second reality check that I see pro surfers struggle with after the spotlight fades is identity crisis. Introducing yourself as a pro surfer can be a difficult habit to let go of, especially if it’s been getting you dates and free yoga classes for the last 10 years. Even when the writing is on the wall, it’s common for a pro to clutch
to the false dream that one day they will “make it.” This isn’t entirely their fault. As former pro Bud Freitas told me, “Team managers fill your head with false promises and tell you that you’re going to be the next big thing.” As a result, many pro surfers miss opportunities that could allow them to gain the valuable skills needed beyond the world of surfing. Our society values glamour and prestige to an absurd degree. It’s an ego blow for anyone in any career to feel like they’re moving backward, but it’s especially jarring for a professional athlete who gets dropped by their sponsor and has no backup plan. Being a pro surfer who travels to exotic locations for nine months a year and then wakes up one day and realizes that they’re an unemployed 35 year old with little work experience can be a shocking life adjustment.
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H H H Author Kyle Thiermann pictured in Mexico.
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Kyle Thiermann with fellow pro and Santa Cruz Waves founder Tyler Fox at the Mavericks opening ceremony.
In a larger sport such as golf, even a mediocre pro may have millions in the bank once their career ends. A mid-tier pro surfer, however, usually must get a new job shortly after their career ends. In 2016, Kanoa Igarashi finished 20th on the WSL and earned $157,250. The same year, golfer Gary Woodland finished 20th on the PGA Tour and earned $2,137,482. These figures exclude endorsements which, when factored in, generally widen the earning gap between surfers and golfers even further. Â One of the most sought-after jobs for a former pro from Santa Cruz
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is a surf-brand representative, more commonly known as a rep. This job pays well and involves working with surf-shop managers to carry the products of the brand that they represent, much like being a salesman. However, rep jobs are becoming more difficult to attain as e-commerce is on the rise and reps are expected to handle larger territories with less support. I’ve observed that other common jobs for a former pro surfer from Santa Cruz are include working in construction or growing weed. Personally, I have no problem with any of the career paths outlined above. One could easily argue that a person who pounds nails or grows herb provides more value to our community than someone who gets paid to get barreled. Alas, not many groms are sticking posters of construction workers on their walls. The third, and darkest, reality for some pro surfers is addiction. There are endless reasons why athletes turn to drugs, but this tragedy has left an inordinate amount of this town’s most talented surfers homeless or in jail. Thankfully, addiction is less prolific among the younger generation of surfers in Santa Cruz today. Mel struggled with drug addiction in the later part of his career as a pro, but is many years sober, and now represents a shining light of someone who has made a successful transition out of pro surfing. He travels the world as a WSL broadcaster, and, while home, he runs Freeline with his father, John Mel, and wife, Tara Mel. “I mixed [broadcasting and surfing] for years,” Mel says of how he prepped for post-pro life. “I piled my plate and said ‘yes’ to every opportunity that came my way.” When, at age 40, his career began to swing more toward broadcasting than pro surfing, he had a solid foundation to make the transition. 6 4 | SANTA CRUZ WAVES
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Not only is Mark Healey one of the most hardcharging surfers on the planet, he is also one of the most business savvy athletes in the industry.
The moment the athlete is no longer seen as someone who moves product, they will no longer be paid to surf. The reasons a pro might get dropped by their sponsor can range from image to age to number of Instagram followers. I respect this quality about Mel. He’s not bitter or entitled or afraid to learn new skills. Paradoxically, because he sought out less glamorous work as his pro career ended, he is now more recognizable than many pro surfers through the millions of people he reaches as an on-camera correspondent for the WSL. A few days after my conversation with Mel, I sit down with Noah Wegrich at New Leaf Community Market on Capitola. With two-page spreads in SURFER Magazine and a recent short film called Mr. Good Times about his trip to Indonesia, the 23-year-old aerial specialist has become one of the most talked-about surfers in town. He is also one of the
few who gets paid. “Where have you been recently?” I ask. “I just spent three weeks in Canada,” he says. “Before that, I did a week in Mexico. Before that, I was on Kauai for five weeks, and before that I was in New Zealand for two weeks.” Even for someone like Wegrich, who is seemingly doing all of the right things, money doesn’t come as easily as it did for the last generation. “Most people don’t know this, but when I’m home I do landscape architecture with my dad, then I usually spend that money when I’m traveling,” he explains. Although Wegrich didn’t go to college, he has a naturally curious mind
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IN DEPTH Noah Wegrich globe-trotting to places unknown.
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Noah Wegrich demonstrates a patented frontside air reverse somewhere close to home.
and, like Mel, he’s not too proud to get his hands dirty and learn new skills. “I see traveling as my education,” he continues. “Wherever I go I try to learn as much as possible.” I ask if he has any idea what he wants to do after his career as a pro surfer ends. “I like people,” he replies. “Maybe I’ll become a psychologist.” For now, though, he remains focused on surfing. His current goal? “I want to get a 30-second barrel at Skeleton Bay in Namibia,” he says. I thank him for his time and wish him luck. As I get on my bike to ride away, I text him a good psychology podcast to listen to on his upcoming travels. SANTA CRUZ WAVES | 6 5
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ulie Cox glides smoothly down the rocky staircase at Steamer Lane. It’s May 27, 2017, and she’s about to compete in the Santa Cruz Longboard Union Memorial Day Invitational for Pedro Point Surf Club. A purple longboard is tucked under her arm—a single fin from the Jule Collection, the line of jewelinspired surfboards she launched in 2005. In addition to a successful career as a professional surfer, Cox has an impressive track record as an entrepreneur: her most recent endeavor is Traveler Surf & Swim Club, which offers a warm haven from the cold waters of Pacifica. “I get cold a lot,” Cox admits, noting that she learned to surf in the warmer waters of Southern California. Growing up in Agoura Hills, Calif., Cox participated in the Junior Lifeguards program from the age of 8-16. At 16, she became serious about surfing, joining forces with Kassi Meador, Carla Rowland, and Ashley Lloyd to hone her surfing skills at Malibu and Leo Carrillo State Beach. “Julie has always been one of my best friends,” says Lloyd, who went
on to become a surfboard shaper in Santa Cruz. “It’s fun to bounce ideas off of her.” Alayna Nathe, former owner of the now-closed Paradise Surf Shop in Santa Cruz, recruited Cox as a team rider in 1998. It was Cox’s first official sponsorship and the beginning of two successful career paths: as a professional surfer, and in the retail surf industry. In addition to being the first team rider for Paradise, Cox worked behind the counter at the surf shop. She went on to surf for the Roxy team from 2000-2008, and placed among the top five women longboarders in the world three years in a row. In October 2016, she opened her own surf shop, Traveler, which features products from small companies and female-owned businesses. A UC Santa Cruz alumna with a degree in environmental studies, Cox focuses on brands that have a social or environmental mission. “I have a lot of passion for the brands that I carry,” says Cox, noting that it’s important to her to offer products that she believes in and uses herself. In fact, the Traveler Surf & Swim
Club arose from Cox’s own need for a shower after surfing and a place to store her board. She conceived the idea while working a retail job in San Francisco, schlepping her board around the city and often lugging it in to work. One day, a customer from New York who was in town for a business trip commented that she wished there was a place to leave her board in San Francisco. “A light bulb went off,” says Cox. She enrolled in e-commerce and businessdevelopment classes, applied for a loan, and solicited investment from friends and family to get Traveler off of the ground. “Starting a business is not for the faint of heart,” Cox notes, crediting her wife, Rel LavizzoMourey, as a huge support in the process. An extension of the Traveler retail store, the Surf & Swim Club opened in February 2017. The club offers surfboard storage, digital code clothing lockers, hot showers with biodegradable shampoo and conditioner, and changing rooms with hair dryers—perfect for professionals looking to get a surf in before work. Additional amenities
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FACES OF SURF
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Hot tea and a warming bench that heats up to a toasty 120 degrees combat post-surf shivers.
like a picnic area, barbecue, and vegetable garden encourage members to hang out and get to know one another. Hot tea and a warming bench that heats up to a toasty 120 degrees combat post-surf shivers. A day pass is $15 and monthly membership is $100; discounts are offered for extended memberships and 10-packs. “I don’t think it’s going to be a one location business,” says
Cox, admitting that she’s already brainstorming additional locales. Though Traveler is unisex, 80 percent of the surf club members are women. “Most surf shops are oriented toward men even though women are the ones who buy,” says Asi Ghassi, who has been dubbed the "shop gram” (a twist on the typical shop grom). Traveler promotes an oasis of support for women in a surf culture
that’s often intimidating. Experienced surfers mentor newbies. Events like yoga classes, happy hour, and movie nights foster a sense of community. Lloyd, Nathe and Ghassi all remark that it’s not Cox’s bejeweled surfboards, but rather her positive attitude that is her greatest treasure. At the 2017 Memorial Day contest, she takes off on the largest wave of the heat, speeds through a critical section
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and goes for a daring noseride. The wave morphs unexpectedly and the purple longboard hits a bump, sending her flying. It coasts in to the beach and Cox makes the long swim to retrieve it. Then she paddles back out and calmly takes off on another wave. Slender and long-limbed, she’s as graceful as a ballet dancer as she crosssteps to the nose of the board, one foot en pointe. “It’s like butter,” Nathe says of Cox’s surfing. Despite the botched wave, Cox wins the heat.
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D A V I S
THE MUSICAL RHYTHMS OF UNDERWATER PHOTOGRAPHY By DAVE DE GIVE
C
huck Davis’s Pacific Grove home is filled with all the accoutrements of an underwater photographer’s lair—blackand-white photo-adorned walls, an array of cameras and dive gear, and a converted darkroom/dive locker. But they aren’t the only things that stand out. Vibrant jazz plays in the background from a hidden-away hi-fi. A silver trumpet glistens in its open case perched on a piano bench. On the piano, snapshots of his family compete for space with sheet music from jazz horn men such as Chris Botti, Chuck Mangione and the legendary Miles Davis. The musical trappings are no coincidence. “Music has helped me to become a better a photographer,” says Davis. “My work as a photographer has also made me a better musician. From my perspective, the languages of music and photography can be used interchangeably.”
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Ask him what he was expressing in a photo of a kelp forest, and he’s likely to mention rhythm and movement, musical time signatures, wave durations, and ocean swells that he’ll describe as pianissimo or forte—musical terms for soft and loud. There’s a grand synergy between the jazz music playing in his living room as he pulls out photos for a guest, and the process of him blending seamlessly with swaying, underwater kelp fronds while capturing them on film. It’s all about the rhythm. While music is his avocation, his
photography and cinematography skills became his life’s work after earning degrees in fisheries biology at the University of Massachusetts Amherst in 1976 and filmmaking from the Brooks Institute in 1978. Highlights from Davis’ extensive professional accomplishments include filming in the Amazon, taking footage from under the Arctic ice pack for the Smithsonian, and fulfilling a childhood dream working onboard the late Jacques Cousteau’s ship Calypso— filming 20 years of expeditions with Cousteau and his son Jean-Michel.
Waves recently caught up with the veteran lensman on a foggy day in Pacific Grove. How did you first get interested in underwater photography? I grew up [on Martha’s Vineyard] surrounded by the ocean. As soon as [my friends and I] could tolerate the cold as kids, we’d be in the water with our bathing suits and dime-store dive masks … and of course we watched Lloyd Bridges’s Sea Hunt on television. You’re probably too young [laughs], but
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that was Jeff Bridges and Beau Bridges’ father and it was on every week, and it was the first underwater series that I can remember. We were hooked on it. Then the Cousteau specials came out when I was 11 years old.
photography. I’d read Skin Diver Magazine and I’d read Cousteau’s books. I started out very minimalist [using] available light, Tri-X film, and a 35 mm camera. Most of what I shot were silhouettes and shadows.
How did you transition to photographing in water?
How do those early experiences influence your current work?
I first scuba dived out at Nantucket Sound. After that, I saved up my paper route money and bought scuba gear ... and a Nikonos [amphibious] camera when I was about 14, and I was really hooked. I read everything I could to teach myself about underwater
My assignment-work editors always wanted color. As time went by I came back to my roots because I really wanted to go down a different path with my personal work. What I was trying to [represent] in terms of feelings and the ocean … [was]
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conveyed much better in black and white and more of a minimal style. How exciting was it to work with the Cousteau family? As a kid I would watch the Cousteau specials on ABC and I would have dreams about being on Cousteau and walking the decks of the Calypso. I remember taking French when I was in high school and I was kvetching, “Oh man, I’ve got to conjugate verbs,” which I hated. My mother was ironing clothes and she takes her iron and bam! [Slams it.] “Look,” she says, “When you work with Jacques
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“ THE OLDER I’VE GOTTEN I’VE COME TO RELY ON INTUITION AND FEELINGS MORE THAN SOME INTELLECTUAL REASON FOR CLICKING THE SHUTTER.” Cousteau some day you’re going to be glad you have that French.” And I thought, “That could happen!” It was a dream and, lo and behold, I ended up working for him for the better part of 20 years. Tell me about your recent work focused on underwater kelp forests.
The older I’ve gotten I’ve come to rely on intuition and feelings more than some intellectual reason for clicking the shutter. I’m capturing a story, a feeling. What I find on most of my dives is it’s kind of quiet. I settle down in the sand, surrounded by the kelp stalks and [looking up] you can see the sun bursting through. The water tends
to diffuse the rays in the kelp canopy and you see tightly focused rays of light. It’s very inspirational. It’s meditative. Do you have a favorite photo? One of my more popular shots is of a young piece of bull kelp coming up off the bottom of [Point] Lobos. Bull
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“AS THE LAVA LEDGE BUILT UP, IT BROKE LOOSE, CAUSING UNDERWATER LANDSLIDES—BIG BOULDERS OF LAVA ROCKS ROLLING DOWN—AND IT WAS HARD TO DISCERN WHETHER YOU’RE BEING PUSHED UP OR THE REEF IS GOING DOWN.” kelp has a round bulbous head and all these blades going. It was dancing; the leaves were bouncing and dancing and morphing. To me it looked like Medusa or a mermaid with its hair dancing— the entire kelp forest is moving and dancing. There’s a rhythm to it; it’s musical.
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Tell us about filming underwater lava scenes for the Imax film Ring of Fire. Graphic Films wanted underwater footage from Hilo [Hawaii] when Kīlauea was erupting. To film lava underwater, you need to do so when it first begins flowing into the sea, before water clarity degrades. We took a boat
there and my guide tested the water with his hands. Close to shore, you could make coffee with that surface water! The water was too hot to descend near the lava so we went down in deeper water where it’s warm, [but] not scalding, and swam by compass under the hot surface to the lava flow.
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DAVIS FULFILLED A CHILDHOOD DREAM OF WORKING ONBOARD THE LATE JACQUES COUSTEAU’S SHIP CALYPSO—FILMING 20 YEARS OF EXPEDITIONS WITH COUSTEAU AND HIS SON JEAN-MICHEL. We wore wetsuits to stay cool! It was very noisy, with lava actively exploding and imploding— you’d see an orange glow where a new flow was starting. As the lava ledge built up, it broke loose, causing underwater landslides—big boulders of lava rocks rolling down—and it was hard to discern whether you’re being
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pushed up or the reef is going down, so we just instinctively exhaled so we wouldn’t hurt our lungs. My guide [had] tied a rope to my movie-camera housing and a couple times he pulled me away from landslides. There were also underwater gas explosions—orange and red and amber balls of light that
looked like the Fourth of July. I captured several takes of lava billowing up close then pulled back with my camera and took a wide shot. I felt a bit shell-shocked in the sense that there were so many good shot options, so I decided to capture the big view of it all.
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MIND & BODY
A Living Death My encounter with the ancient ritual of an ayahuasca ceremony By ALOE DRISCOLL
HH
elp, I say silently. Or maybe out loud. It’s hard to know for certain. And though I am in the middle of an ayahuasca ceremony, it’s hard to know exactly where I am—not only in relation to the door, but also to my body. I’ve lost track of it, and I’m terrified it might urinate or vomit or do something equally horrifying all over the floor of the temple and the 20 other participants inside of it. I’m on the verge of a full-blown panic attack when several pairs of hands lift me up and carry me outside. Ayahuasca is concocted from two plants native to the jungles of South America: Psycotria viridis, a shrub that contains N,N-dimethyltryptamine (DMT), and Banisteriopsis caapi, a vine containing an enzyme inhibitor that shields DMT from getting broken down by stomach acids before it has the chance to work. Researchers speculate that DMT occurs naturally in human brains during birth, death, and dreams,
affecting neurotransmitter function by interfering with serotonin receptors. According to a recent article in Rolling Stone, an estimated 120 ayahuasca ceremonies occur every week in the Bay Area and New York. Though the people that use ayahuasca typically consider it a medicine, DMT is classified as a Schedule 1 illegal drug in the United States. In recent years, ayahuasca has been studied as a potential therapy for various psychological ailments: The Santa Cruz-based Multidisciplinary Association for Psychedelic Studies (MAPS) completed the first North American study of ayahuasca as a treatment for addiction in 2013; UC San Francisco is currently exploring whether ayahuasca may be able to help sufferers of post-traumatic stress disorder (PTSD); and Psychedelic Science 2017, a conference held in Oakland in April, included a multitude of presentations
and workshops on the therapeutic value of ayahuasca for depression, addiction, eating disorders, and PTSD. Indigenous peoples in the Amazon basin have used ayahuasca in ritual and religious ceremonies for an estimated 5,000 years. And it may be the ancient tradition of ayahuasca ceremony—even more than the medicine itself—that’s drawing Westerners to seek it out. Living in a culture largely detached from spirituality, tradition, rite of passage, and shamanic wisdom, many of us are searching for meaning. I know I am. So when a friend invites me to an ayahuasca ceremony in the backwoods of Northern California, I follow the preparation rituals diligently, abstaining from drugs, alcohol, coffee, meat, dairy, and sugar for a week in advance. The day of the ceremony, I forgo food, too, consuming only water and herbal tea. I pay a few hundred dollars for the ceremony, which takes place in a temple on private property. I also come up with
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I see mandalas spinning and expanding in fractal patterns. At first it’s pleasurable; then it becomes overwhelming. ... This is it, I think. This is how I’m going to die.
a plan in case things start to get out of control: I’ll recite a Sanskrit chant from yoga class. Just before the ceremony, I build a nest of pillows and blankets in the corner of the temple and wait to explore the depths of my subconscious mind. The leader of the ceremony is from South America, and refers to herself as a medicine woman rather than a shaman. “If there are any shamans left,” she says, “they live deep in the jungle and they are only interested in working with members of their own tribe.” I’ve never met her before, or the four other facilitators. They distribute painters' buckets lined with compostable green plastic bags for throwing up—called purging—and explain the rules and expectations of the ceremony. I take part in additional rituals: smudging with a burning stick of cedar, snorting a sinus-clearing liquid made from tobacco, and administering stinging eye drops into each eye. When it’s my turn to take ayahuasca, I approach the altar in the center of the temple and drink it out of a cup that looks like a shot glass. The liquid is thick and reddish brown; it tastes bitter, earthy and slightly sweet, like
bile mixed with molasses and mud. The facilitators switch off the lights and begin playing lilting and sometimes wailing music in Spanish. I know the medicine is beginning to take effect when each hair on my body stands erect and I experience what Freud described as the oceanic feeling—a sense of interconnectedness with all living things. A short time later, I see mandalas spinning and expanding in fractal patterns. At first it’s pleasurable; then it becomes overwhelming. I vomit into the bucket, resting my cheek on the green plastic like it’s a pillow and drooling onto the front of my shirt. This is more than I expected when I planned for things getting out of control. I want to go outside, only I can’t get there—until the hands pick me up and carry me out the door. This is it, I think. This is how I’m going to die. At this point, I’m hyperventilating and crying uncontrollably because I truly believe that I’m dying. The Sanskrit chant might as well be on the moon, unreachable and utterly useless to me now. I’m dying I’m dying I’m dying is my only chant as I suddenly understand what it means when
someone says they saw their life flash before their eyes. “Sometimes we need to die in order to be reborn,” says the medicine woman. She crouches next to me, where I’m flailing and writhing and sobbing in the dirt. She reminds me to breathe, untangles the panicked voices in my head and offers a new voice, one of infinite compassion, to replace them. For months after this Shamanic death—a mystical or representative death that often plays out in a physical form—I do feel reborn. I talk openly about my feelings. I look people in the eye and listen when they speak. The first time I walk down to the ocean after the ceremony, I cry with joy and gratitude. More than a year later, I still remember the things the medicine woman said to me, and I say them to myself in moments of anxiety. You’re doing a great job. I’m so proud of you. And I realize that an ayahuasca ceremony is about more than the substance, just like surfing is about more than standing up. The real value is in the rituals and the meaning that we draw from it—and in the people who help us when things don’t go according to plan.
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go oo ch !!! Santa Cruz's Lynden Gooch rises to soccer stardom By NEIL PEARLBERG
S
anta Cruz has produced its share of high-profile professional athletes. Talented local football and baseball players, fighters, and a contingent of surfers have all inked their names to professional contracts. However, the most successful athlete to hail from our seaside town may be a 21-yearold soccer star named Lynden Gooch. In 2016, the Pleasure Point native signed a three-year contract with Sunderland, a team that competes in arguably the world’s most competitive soccer league, the English Premier
League. It’s also the most-watched sports league, broadcasting to 643 million homes and boasting a television audience of 4.7 billion people. Gooch’s soccer journey began at the age of 2, when his father, Santa Cruz Breakers Academy coach Paul Gooch, would rearrange the furniture in the living room to create a miniature soccer pitch between the kitchen and patio doors. The toddler would play for hours. “Even at that age he would emulate the greats of the game that we would watch on TV,” says Paul, adding, “I realized right away that he
had special talent.” The first step in realizing his dream of becoming a professional soccer player came in 2006 at the age of 10, when Gooch was afforded a trip to Europe, accompanied by his father, for trials with the Premier League clubs West Ham United and Sunderland. Young Gooch caught the attention of the Sunderland coaching staff when, after a 12-hour journey across the Atlantic with little to no sleep, he netted a hat-trick—three goals—in the first 25 minutes against bitter Sunderland rivals Leeds United.
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AFTER A 12-HOUR JOURNEY ACROSS THE ATLANTIC WITH LITTLE TO NO SLEEP, HE NETTED A HAT-TRICK—THREE GOALS—IN THE FIRST 25 MINUTES AGAINST BITTER RIVALS LEEDS UNITED. soccer player, with the potential for participating in the world’s most prestigious tournament, the World Cup. This left Gooch with an important decision: would he play for England, Ireland or the United States on a national level? Once a player commits to playing in a FIFA-sanctioned match with a national team, he can only be selected by that country for the rest of his career. “My father is English, my mother Irish, and I was born in the USA—and I played for the U.S. youth national teams on many levels, including [having] the honor of being captain for the Under-20 team,” he says. “My mom was always saying to me, ‘Ireland, Ireland,’ even
though she calls me her ‘American boy.’ I knew that whichever I chose, my biggest fan would always be there to support me, whatever color uniform I wore.” Gooch chose the United States, and made his debut for the team in November 2016 in a World Cup qualifying match against Costa Rica. Gooch played in nine Premier League matches for Sunderland last season, making four starts, and is now fit again after suffering ligament damage to his ankle. The kid from Santa Cruz is eager to return to the field in August for the start of the new season, when he’ll play in front of 40,000 adoring fans at Sunderland’s famed “Stadium of Light.”
PHOTO: NEIL PEARLBERG
For the next six years, Gooch spent every spring or summer break traveling to the United Kingdom to train with Sunderland youth academy teams. He chose to train with the youth academy at Sunderland because of the home-like atmosphere it offered foreign players, as well as the full education given to the younger players so that they had something to fall back on if their soccer careers did not pan out or were halted by injury. Meanwhile, in Santa Cruz, he played for New Brighton Middle School and then Soquel High. He sought a higher level of competition in the Olympic Development Program (ODP) and Breakers Academy, where he secured a place on the U.S. National Under-16, Under-18 and Under 20 soccer teams. The confident yet softly spoken midfielder signed a two-year scholar contract with Sunderland in 2011, at the age of 16, and a pro contract a few years later, in April 2016. By then 20 years old, Gooch made his Premier League debut for Sunderland away at Manchester City on the opening day of the season in August 2016. “I’ve always wanted to be a Premier League player and I’ve always wanted to play in England,” says Gooch, whose father is English and mother, Irene, is Irish. “I’ve got so many family members over here and it has always been my ultimate dream to play in the Premier League.” With a full lineup of coaches, sports scientists and physiotherapists monitoring each player’s body and diet, the team’s investment in each of their athletes is utilized to the maximum. Now stronger and faster, Gooch has become the second-fastest player in the league. The Santa Cruzan adapted to the English game quickly, and credits his father, a well-respected and veteran soccer coach, for preparing him for the pressures of playing professional soccer. “I have had many coaches since I began playing, but I have to thank my father—my best coach—for everything he has done for me,” Gooch says. Playing for your country is the highest achievement for any
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THE 100-YEAR PURSUIT PAINTER/SCULPTOR ZIO ZIEGLER ISN’T SATISFIED WITH HIS ARTWORK—AND THAT’S HOW HE LIKES IT By DAMON ORION
PHOTO: COURTESY OF ZIO ZIEGLER
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ccording to a popular meme, outside your comfort zone is where all the magic happens. This applies to almost everything we do, whether it’s surfing, traveling, dating or asking for a raise. As someone who is constantly stretching his skills to the limit, Marin County-based painter Zio Ziegler is a walking illustration of that idea. Anytime he finds himself comfortable with his ability to get a desired artistic result, he starts working in an area he’s less confident in, such as a new style of painting or a new medium altogether. “That’s what it’s all about: that sense of joy, discovery and not knowing what you’re going to make or how to make the thing you’re going to make,” the 29-year-old artist muses. While growing up in Marin County, Ziegler had a passion for bikes, skating and art—particularly graffiti. He became a professional artist in the fifth grade, when he started selling T-shirt designs to surf shops. Now a full-time painter and sculptor, the Rhode Island School of Design graduate speaks about his work with humility. “I’m someone who doesn’t have the innate ability to adapt and to flow with things,” he says. “I have to study really hard to learn how to make these pictures work for myself.”
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“ THAT’S WHAT IT’S ALL ABOUT: THAT SENSE OF JOY, DISCOVERY AND NOT KNOWING WHAT YOU’RE GOING TO MAKE OR HOW TO MAKE THE THING YOU’RE GOING TO MAKE.”
PHOTO: DEAN BENTLEY
Ziegler, whose introspective works often contain elements of cubism, primitivism and tribal art, feels that one can never be a good painter. One can become competent at a given style, but this can be a sign that the artist has stopped progressing. “I look at good paintings like mature people … which I’m probably not,” he adds. “You can’t just pretend to be mature. I think it’s the same thing with painting. You can fake your end result, but you can’t actually achieve it with the kind of confidence where you can repeat it until you work everything else out. And that’s why
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I think painting is really a 100-year pursuit.” The living artists whom Ziegler admires are typically in their 60s or 70s. “I think this is not a cliché 10,000hour sort of thing,” he says, referencing author Malcolm Gladwell’s famous statement that mastery of a skill comes through approximately 10,000 hours of practice. “I’m actually resentful of that anecdote: Do anything for long enough, and you’re a master. I think that’s ridiculous. The mastering of painting is something I aspire to.” He continues, “Maybe to put it in the terminology of skating, surfing
or riding bikes: You can see surfers or skaters that hack through the tricks. They have their way of behaving, and it’s not necessarily a fluid one. Then you see the people who are meant to do this and can integrate new things into their repertoire really easily. I guess I admire those that, rather than being robotic and dwelling in each result, never stay at the pinnacle of their own competence; they always push and use their native style to achieve new results that look very different than what they were known for before.” About a year and a half ago, Ziegler’s ongoing effort to branch out
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PHOTO: COURTESY OF ZIO ZIEGLER
ART
“I THINK IT’S GOOD TO LOOK AT IT WITH SOME SILLINESS— AT THE END OF THE DAY, IT’S JUST ART-MAKING.” into unknown areas led him to take up sculpting. Whereas he’s well versed in the techniques and tools of painting, the nuts and bolts of sculpting are new and challenging for him. “Making a sculpture, I want to make an arm, but I don’t know what the right kind of armature is, and I don’t know whether to put that on with duct tape or weld it,” he explains. “So it’s a whole different process of running around trying to figure out how to handle the more formidable challenges of gravity. I’ve always said that the sculptures would look totally different if I was on Mars; if there was a different gravitational pull, I’d be making different kinds of sculptures.”
Ziegler, who admits to being “entirely, completely, 100-percent obsessed” with his craft, devotes almost all of his waking time to art. Rewarding as this can be, it isn’t always fun or easy. “There are definitely elements of art-making that can wreck you sometimes,” he states. “It sounds ridiculous—my friends always joke around and say, ‘What, did you have a hard time putting lavender on the canvas today, Zio?’ They’re actually doing real, important stuff in the world. So I think it’s good to look at it with some silliness—at the end of the day, it’s just art-making—but it can feel so serious in your head, and it can feel so ultimate and existentially
challenging that you’re forced into this degree of confrontation with yourself after long periods of solitude and thoughtfulness that I think would be nice not to look at sometimes.” That said, Ziegler doesn’t sit around all day contemplating himself and his work. You’re more likely to find him keeping his mind stimulated with podcasts and audiobooks while he paints. As he puts it, “I get to spend my days learning about other people and their fascinating accomplishments, books and theories, and I get to make paintings that are by-products of that learning process.” Learn more at zioziegler.com.
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HUMOR
the r o t a n o s r e p im f e i h C in CLASS CLOWN TYLER ALLEN’S KNACK FOR CREATING INTERNET COMEDY GOLD By LESLIE MUIRHEAD
T
he first time I heard Tyler Allen’s voice, it came booming from across the room. My friend sat cross-legged in her living room, laughing while staring at the iPhone illuminating her face. I walked over and hovered above her phone, shocked to see an extreme close-
up of the bearded Allen with long, sun-bleached hair sounding exactly like Donald Trump as he described surfing a wave. Later, I made my way through his Instagram feed (@ tylerallenvo), watching some of his videos more times than I care to admit. It took about 25 seconds of scrolling to realize this guy has
been given a serious gift from the comedy gods. Plenty of people can impersonate the president, but no one else satirizes him as a surfer. Political comedy can get a bit repetitive, so there is something refreshing and light about Allen’s approach. But it doesn’t stop at Trump: Allen nails his imitations
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DING ONTO “ I KIND OF LIKE HOL WALKING IDEAS. IT’S LIKE I’M CRET AROUND WITH A SE KET.” WEAPON IN MY POC
of every commentator and surfer on the World Surf League (WSL). I called up the Los Angeles native, who now lives near Malibu, to get the behind-the-scenes scoop on being a viral funny man.
I am a surf instructor and a voiceover artist. I’ve taught surf lessons for about five years now. The voiceover work isn’t very consistent, but now I’m getting more recognition and have gotten a couple of good gigs through my impressions that people have been noticing. I’m stoked on that. Do you plan your videos, or are they done spontaneously? Give us an idea of the process. Some of the videos are spontaneous. I think those are usually the best ones.
SURF PHOTOS COURTESY OF TYLER ALLEN
What’s your day job?
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PHOTO: COURTESY OF TYLER ALLEN
HUMOR
But sometimes I’ll have an idea I’ve been hanging onto for a week or two and then I’ll pull it out of my pocket when I feel it’s the right time. I kind of like holding onto ideas. It’s like I’m walking around with a secret weapon in my pocket. As an avid WSL viewer, I think your Rosy Hodge impersonation is my favorite. You have that one in the bag. Have you always had a gift at doing impressions? I have always had a good ear for accents and impersonations. I’ve always impersonated my friends and stuff like that. I’ve been doing my thing for about three years now, and everyone was telling me to do more. Now I want to run with it, because it is what I should be doing.
rad to me how many people that I’ve looked up to for so long are now reaching out to me, wanting to work with me, and telling me they love my stuff. It’s the ultimate compliment. What is the funniest thing that has happened while shooting one of your videos? You will see in the next video ... Clearly you are a surfer. Describe your ideal surf trip.
You currently have more than 22,000 followers on Instagram. How does that level of attention make you feel?
Dang. I went to Indonesia a couple of years ago, and while I was there I heard that my local beach break was good and I was kind of bummed I was missing out. So I think I would rather surf my local beach break when it’s firing than anywhere else. It’s more special. What’s the future looking like for you? Any major career goals?
It makes me feel super cool! It’s so
[I’m] just going to keep doing what I’m
doing and then I think really good things are going to happen. I think it’s really important to not dwell too much on what is going to happen in the future. Same with the past. I think it’s life’s secret to just appreciate it right now. What is your dream job? What I’m doing [but] making more money with it. I’m here to make people laugh, and I just want to do funny stuff and make a career out of it. It would be epic to be on SNL or to be an interview guy at surf contests. If you could be any surfer on the WSL, who would it be and why? I would be myself when I get on the commentary booth. What is one of your biggest fears in life? My biggest fear is to work a job I hate and not run full speed with what I have got going now.
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Big Sur vs. Nature
TRAVEL
After a recent string of natural disasters that isolated residents and endangered businesses, Big Sur is ready to welcome visitors back By JOEL HERSCH
PHOTO:
MICHAEL
TROUTM
AN
A
mid massive, landscape-altering cliff slides, crippled bridge infrastructure, and severely limited access to the overall Big Sur region this year, an economic lull cast itself over the rural, internationally famous edge of Earth overlooking the Pacific Ocean. Heavy winter storms contributed to the deterioration, and now ongoing reconstruction, of the Pfeiffer Canyon Bridge, a section of the Highway 1 route leading in from Monterey to the north. In mid May, a million-plus tons of mountainside slid down over a southern portion of Highway 1, about 60 miles south of Monterey, isolating a section of coast that has come to be known as “The Island.” Over the past several decades, Big Sur’s fame as a world-class tourist destination has grown rapidly, intertwining its revenue inextricably with the local business community, which makes recent road closures a tourniquet around cash flow. “I don’t want to paint the devil on the wall, but sometimes I have this feeling of, ‘My God, I wonder how long this coast is going to survive,’” says Magnus Torén, who runs the Henry Miller Memorial Library. “The bridge cracked, and in my 34 years on the coast, it’s
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PHOTOS: MICHAEL TROUTMAN
TRAVEL
“THERE’S A WHOLE NEW SENSE OF NATURE RECLAIMING ITS SPACE.” —MAGNUS TORÉN, PROPRIETOR OF HENRY MILLER MEMORIAL LIBRARY
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probably the most traumatic event we’ve had—socially and economically.” The Library, as well as Torén’s residence, is located in “The Island,” where the only road access is via Nacimiento-Fergusson Road, the lone route that crosses the Santa Lucia Range. In a way, he says the experience is a reminder of why he originally fell in love with the area. “It’s an amazing feeling—so beautiful on the coast,” Torén says. “One neighbor saw a mountain lion walk down the center of the highway, and I saw deer everywhere and birds sitting on the road. There’s a whole new sense of nature reclaiming its space, and that’s beautiful.”
Meanwhile, the beloved Library, which is normally a lively event venue, was out $70,000 due to revenue loss and damages. Earlier this summer, Kirk Gafill, the general manager at the Nepenthe Restaurant and president of the Big Sur Chamber of Commerce, said that Nepenthe was running at about 1 percent of its normal business level—“24 to 36 guests per day," most of whom were locals. The majority of other businesses located in the central enclave had closed, save for the Post Ranch Inn, which was running at about 50 percent occupancy and shuttling in guests by helicopter. Gafill, whose parents founded Nepenthe
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PHOTO: ERIK LANDRY
TOP AND BOTTOM RIGHT PHOTOS: MICHAEL TROUTMAN
TRAVEL
and raised him in the area, says times have been trying for the community, but that he remains optimistic. “The 800-pound gorilla—what it’s all about for us—is Pfeiffer Canyon Bridge, and if that opens by what we hope is mid- to end-of-September, and Mud Creek and Paul Slide have both reopened”— the section where the million-ton landslide came down—“I’m pretty confident we’re going to be pretty darn close to normal business in fairly short order.” Gafill states that a business survey within the Big Sur-proper area last February estimated about $320,000 in income losses daily. “When you’re looking at businesses
that are running at 0 to 40 percent from essentially mid-February through [prospectively] September, we’re talking about many, many millions of dollars lost,” he says. A partial solution came earlier this summer when a half-mile “Community Bypass Trail” opened, making Southern Big Sur accessible to the public once again. Determined visitors can now circumvent the downed bridge by foot, with a shuttle available on the other side to ferry them to Big Sur sights. (For more information, visit surtransportation.com.) As a result, Henry Miller Library reopened in July, as did Esalen
“WE’RE TALKING ABOUT MANY, MANY MILLIONS OF DOLLARS LOST.” —KIRK GAFILL, PRESIDENT OF THE BIG SUR CHAMBER OF COMMERCE
SANTA CRUZ WAVES | 11 5
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PHOTO: ERIK LANDRY
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“MANY PEOPLE HAVE BEEN THINKING ABOUT WAYS TO LIMIT VISITATION SO THAT WE DON’T LOVE THE PLACE TO DEATH. AND THE IRONY IS THAT NOBODY ASKED FOR A COMPLETE SHUTDOWN, WHICH IS WHAT MOTHER NATURE PROVIDED.”—MAGNUS TORÉN
Institute, which had been closed for the longest period in its history. CJ Nugent, formerly the bar manager at Assembly in downtown Santa Cruz, moved to Big Sur two years ago with his fiancée, then lost his bartending job at Nepenthe Restaurant in February due to curtailed business. Luckily, because he lives just north of the downed bridge, Nugent is still able to drive into Monterey. “The real challenge is faced by the 400-ish people who live in between the [land] slides and the bridge that was [destroyed],” he says. “Our community is split in half. We can’t get to work except via a hiking trail, and likely won’t have full-time [work] until the bridge is replaced.”
Nugent says small Big Sur businesses have been “decimated” by the highway closure during peak tourist season. This blow comes after the Soberanes Fire devastated the area last year. When asked if he is confident that local businesses will bounce back, he says, “They’re mostly run by resilient folks who have endured similar challenges in the past while living on this crazy highway. You learn to adapt and lean on your neighbors.” Before this forced lull, Gafill says that visitation to Big Sur steadily increased by approximately 35-40 percent from 2011 to 2016. That, too, presented Big Sur with some challenges, says Torén. He explains that many longtime locals worry about
the fate of the region due to high volumes of visitors. “It’s the old battle between commercial interests and simply the love of this coast. I myself am no better, in a sense,” he muses. “I have the Library—I bring people in from all over the world to this little place. And part of that is the allure of Big Sur, and part of the reason I do it is [because] I love Big Sur and I’m just so compelled to share it. So it’s a really tough equation: when do you say enough is enough?” Torén goes on, “Many people have been thinking about ways to limit visitation so that we don’t love the place to death. And the irony is that nobody asked for a complete shutdown, which is what Mother Nature provided.”
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LOCAL EATS
ALL PHOTOS COURTESY OF FISHED AND FORAGED
Out of theWild
Fished and Foraged offers local flavors straight from the source
By NEAL KEARNEY
L
ocal surf icon Jason “Ratboy” Collins is known across the globe for his buttery blend of aerial surfing, tube riding and rail-work. These days, however, he’s more likely to be found at sea fishing than surfing. Frustrated with having to use an intermediate supplier to push his bounty, Collins, along with fellow
commercial fisherman and foraging enthusiast Brendan Pini, started their own business, Fished and Foraged, in November 2016. Their combined knowledge and skill offers the local community a way to enjoy local wild fish, mushrooms and greens that the pair loves to hunt for so much. Collins began fishing as preteen off the Santa Cruz Municipal Wharf with
his father, and, recently, after a long and successful surfing career, returned to this other favorite endeavor, monetizing his efforts as a commercial fisherman. “As I got older I began enjoying fishing more than surfing,” Collins admits, which is not a shock considering the outrageously clogged lineups that have turned off many hardcore surfers.
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FOOD&DRINK
LOCAL EATS
“ When you think about it, both of these foods are the last real undomesticated things humans consume.” —B rendan Pini, co-owner of Fished and Foraged
Pini, a fellow commercial fisherman and boat owner, has also spent a good portion of his life hiking in and around the Santa Cruz Mountains. Around 10 years ago he became fascinated with the study of mushrooms (or “mycology”) and how to forage for them. “I have been studying and hunting [for] mushrooms along the Central Coast for 10 years now, and I still turn into a little kid every time I am out in the woods,” says Pini.
After kicking the idea around on the docks after fishing, the two friends realized there wasn’t a sustainable food service in town that included their unique blend of oceanic and earthly products—and Fished and Foraged was born. Santa Cruz is a very special and fruitful place for seafood and wild mushrooms. The coastal upwelling (cold water from the bottom of the ocean coming to the surface) creates plankton blooms, which attract
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baitfish and a multitude of other fish species. The fairly temperate Mediterranean climate provides a diverse array of forest ecosystems, each with its own mushroom species. On land, Pini and Collins harvest wild mushrooms like chanterelles, morels, candy caps and black trumpets (to name a few), as well as miner’s lettuce, nettles, watercress and other found edibles. Their seafood offerings include California halibut, lingcod, king salmon, white sea bass, rockfish, sand dabs, albacore, crab, prawns, among other species. Whether they are foraging or fishing, their days start early and can last well into the night. Their hunt of the day is contingent on the season and weather conditions. “Where I go depends on water conditions, experience, seasonality, feed present, and reports from a group of other fisherman I work with,” says Pini. “For foraging it is similar, only I take into account tree species, temperatures, time of year and elevation. In reality, there is not really a
After a long and successful surfing career, Collins returned to his other favorite oceanic endeavor: fishing. typical day out fishing or foraging, [which] is why I enjoy it so much.” The duo strives to offload their catch fresh each day, with fish put directly on ice after harvesting. Immediacy is also imperative for the foraged goods, as mushrooms have an extremely short shelf life. Products are delivered directly to customers or are available for sale off the boat in the Santa Cruz Harbor, and used by local companies such as Ristorante Avanti, La Posta, Lillian’s Italian Kitchen, H&H Fresh Fish, Harbor Pride Seafood, the Fish Lady, Santa Cruz Salmon Jerky and New Leaf Community Market in Felton. Collins thinks the company’s emphasis on sustainability and freshness helps Fished and Foraged stand out. He explains that they
use hook-and-line fishing methods, which have little to no bycatch and are considered more environmentally responsible. “All of our fish are caught with hook-and-line method, rod and reel, or trolling with downriggers, which eliminates lots of bycatch,” says Collins. “We basically have zero bycatch, and if we do have something we don’t want or can’t keep we return it back to the ocean live 99 percent of the time.” For Pini, it’s also the wildness of the offerings that makes Fished and Foraged unique. “When you think about it, both of these foods are the last real undomesticated things humans consume,” he says. “The health benefits and flavor profiles are unique, which is something you cannot find in farm-raised fish or mushrooms.”
SANTA CRUZ WAVES | 12 7
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1 Elkhorn Slough Brewing Co. and Beer History Husband and wife team Michael Enos and Julie Rienhardt both worked in the nonprofit sector before starting Elkhorn Slough Brewing Co., so it’s no wonder they volunteer their time in beer education. Starting with a lecture at the Watsonville Public Library, the couple has devoted time and energy to promoting the history and literature of beer and its craft, with particular note of local details. For instance, did you know that Watsonville once produced 25 percent of California’s beer? Elkhornsloughbrew.com
PHOTO: ANNIE PAUTSCH, BREW CRUZ
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TOGETHER LOCAL BREWERIES DREAM UP ONE-OFA-KIND PAIRINGS By MELISSA DUGE SPIERS
We all think we know what pairs traditionally well with beer: a hot dog and a baseball game, pretzels and a bar stool, a warm summer day and a cooler. But Santa Cruz breweries are looking far beyond the traditional eats and activities in creating unique and unexpected pairings that make their brews even more enjoyable and thought provoking. Here are four such beer collaborations worth noting.
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PHOTO: COURTESY OF DISCRETION BREWING
Discretion does a number of interesting limited-edition collaborations throughout the year, such as the blackberry kettle-sour beer made exclusively for Santa Cruz Waves’ Beer Week last May, and a limited-edition sea salt and Meyer lemon brew that benefited Save Our Shores. But their most consistent partnership is with Hollister pig farmer Jack Kimmich, of California Kurobuta. “We give them all our spent grain and yeast,” says Dustin Vereker, co-founder of Discretion. “It helps us divert a perfectly good feed source from the local landfills—over 250,000 tons per year—and helps Jack keep his feed costs down. It’s definitely a win-win.” Discretionbrew.com
3
Santa Cruz Mountain Brewing and Local Artists
PHOTOS: JAKE THOMAS
Santa Cruz Mountain Brewing’s labels and merchandise feature nearly exclusively local artists and personalities. The labels for all Boardwalk beers are created by the Boardwalk’s graphic artists: the Boardwalk Blonde, for example, even features their first billboard model, Marilyn Matthews (who still lives in Santa Cruz). Many of the special-release beers and IPAs (Twisted Sister and Devout Stout, among them) show the distinct style of Janet Allinger. “We love working with local artists,” says owner/ brewer Emily Thomas, noting that one of their brewers, Pepe Palacios, even got in on the act, designing their popular Happy Hour skeletons merchandise. Scmbrew.com
4
PHOTO: TYLER FOX
Discretion Brewing and California Kurobuta
Sante Adairius and Aptos St. BBQ What if beer didn’t go with hot dogs, but rather in hot dogs … or, better yet, handmade sausages? Aptos St. BBQ is proving it to be an amazing idea by infusing fat, juicy, handmade sausages with Sante Adairius’ classic 831 IPA and serving them up as tasty 831 Sausages. Rusticales.com
SANTA CRUZ WAVES | 13 1
MICHAEL'S ON MAIN
DINING GUIDE Downtown ASSEMBLY Seasonal rustic California cuisine. 1108 Pacific Ave., Santa Cruz, (831) 824-6100, www.assembleforfood.com
AQUARIUS - DREAM INN Spectacular oceanfront dining just off the beach in Santa Cruz. One of Santa Cruz's top dining destinations, Aquarius offers seafood and organic Californian cuisine. Open every day for breakfast, lunch, and dinner, as well as brunch on Sundays. 175 W. Cliff Drive, www.dreaminnsantacruz.com
outdoor patios at all three locations. Expanded menu and full bar at this location only. 1222 Pacific Ave, Santa Cruz, (831) 600-7056, www.bettyburgers.com. Other locations: Midtown (505 Seabright Ave.) and Capitola (1000 41st Ave.).
EARTHBELLY Food stop featuring 100-percent non-GMO and organic sandwiches, soups, salads, burgers and delicious desserts. Eat-in, take out and delivery available. 381 Soquel Ave., Santa Cruz, (831) 621-2248, www.eatearthbelly.com
EL PALOMAR 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
13 2 | SANTA CRUZ WAVES
Unique and fresh Mexican cuisine, family recipes. 1336 Pacific Ave., Santa Cruz, (831) 425-7575, www.elpalomarsantacruz.com
HINDQUARTER BAR & GRILLE Meat-centric dishes plus hearty sides and wine in a rustic, family-friendly steakhouse with a patio. 303 Soquel Ave., Santa Cruz, (831) 426-7770, www.thehindquarter.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 high-quality Mediterranean / Indian / Pakistani / Afghan food. 101 Cooper St., Santa Cruz, (831) 423-4545, www. lailirestaurant.com
PACIFIC THAI Authentic Thai cuisine and boba teas in a modern and casual dining atmosphere. 1319 Pacific Ave., Santa
Cruz, (831) 420-1700, www.pacificthaisantacruz.com
PLEASURE PIZZA Offering traditional pizza, as well as new and exciting tastes and textures. 1415 Pacific Ave., Santa Cruz, (831) 600-7859, www.pleasurepizzasc.com
PONO HAWAIIAN GRILL AND THE REEF Traditional Hawaiian grill, poke bar, fresh ingredients, full bar. 120 Union St., Santa Cruz, (831) 426-7666, www.ponohawaiiangrill.com
POUR TAPROOM Gastropub fare with vegan and gluten-free options. Sixty beers and eight wines on tap. 110 Cooper St., Ste. 100B,(831) 535-7007, pourtaproom.com/santa-cruz.
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(831) 479-9777 / 2591 Main St. Soquel
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SANTA CRUZ WAVES | 13 3
FOOD&DRINK DINING GUIDE
Open 8:00am-2:00pm Everyday (Closed Tuesday) 427 Capitola Ave, Capitola
SANTA CRUZ ALE WORKS Handcrafted microbrews and deli sandwiches, salads and wraps are served at this family-owned taproom. Family and dog friendly. 150 Dubois St., Santa Cruz, (831) 425-1182
Paul Topp Photography
831- 515-7559 avenuecafecapitola.com
SEABRIGHT BREWERY
Exquisite foraged, organic, local and gluten-free dining and cocktails in the heart of Santa Cruz. 110 Pearl Alley, Santa Cruz, (831) 295-3100, www.ulteriorsc.com
Rotating beer selection, with dogfriendly outdoor patio. 519 Seabright Ave., Santa Cruz, (831) 426-2739, www.seabrightbrewery.com
ZOCCOLI’S
Harbor AST
THE CROW’S NEST Iconic restaurant and bar located at the harbor. 2218 E. Cliff Drive, Santa Cruz, (831) 476-4560, www.crowsnest-santacruz.com
Midtown AKIRA Sushi made with fresh-caught seafood and locally grown produce. 1222 Soquel Ave., Santa Cruz, (831) 600-7093, www.akirasantacruz.com
ALOHA ISLAND GRILLE
THANK YOU FOR VOTING US FAVORITE DELI!
Authentic Hawaiian-style plate lunches. 1700 Portola Drive, Santa Cruz, (831) 479-3299, www.alohaislandgrille.com
THE CRÊPE PLACE Array of savory and sweet crêpes, French food and live music. 1134 Soquel Ave., Santa Cruz, (831) 429-6994, www.thecrepeplace.com
CHARLIE HONG KONG Vegan-oriented menu. Southeast Asian fusion, organic noodle and rice bowls. Chicken, beef, pork and salmon offered. Family and dog friendly. 1141 Soquel Ave., Santa Cruz, (831) 426-5664, www.charliehongkong.com
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Delicious and authentic Mexican cuisine featuring locally grown, fresh ingredients. 655 Capitola Road, Santa Cruz, (831) 477-9384, www.eljardinrestaurant.net
ULTERIOR
Iconic delicatessen, sandwiches, salads, sides. 1534 Pacific Ave., Santa Cruz, (831) 423-1711, www.zoccolis.com
EAKF VOTED FAVORITE BR
EL JARDIN RESTAURANT
Westside/Scotts Valley BACK NINE GRILL & BAR Offers daily fresh grill favorites and specials, including a special kids' menu, along with a selection of local California wines and a spirited list of specialty cocktails. 555 Hwy 17, Santa Cruz, www.backninegrill.com
BURGER. Grass-fed beef, fun atmosphere, and a great beer menu. 1520 Mission St., Santa Cruz, (831) 425-5300, www.burgersantacruz.com
CASCADES BAR & GRILL AT COSTANOA California cuisine, local, organic, and handcrafted ingredients. 2001 Rossi Road at Hwy 1, Pescadero, (650) 879-1100, www.costanoa.com
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
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
& Authentic Hawaiian Style Cuisine...
VOTED BEST HAWAIIAN CUISINE BEST DOG FRIENDLY RESTAURANT 2017
SANTA CRUZ WAVES | 13 5
H
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new bohemia
NEW BOHEMIA BREWING COMPANY 1030 41ST AVE | OPEN 11:30 EVERY DAY
NOW SERVING LOCALLY SOURCED PUB FOOD!
HAPPY HOUR: $2 OFF ALL DRAFTS 831-425-1182 | 11 AM- 6 PM DAILY
150 DUBOIS ST SANTA CRUZ, CA 95060 WWW.SANTACRUZALEWORKS.COM
H 13 6 | SANTA CRUZ WAVES
MON - SAT 4-6PM, 11PM-12AM / SUN 11AM - 6PM, 11PM - 12AM
SUN BRUNCH 10AM-3PM CHEF'S CHOICE 841 ALMAR | WESTSIDE SC
H
A Santa Cruz neighborhood brewery and pub specializing in hand-pulled, cask conditioned ales. 21517 EAST CLIFF DR • 831-713-5540
IN THE EAST CLIFF VILLAGE | www.eastcliffbrewing.com ww
JOIN US FOR BRUNCH! SAT & SUN, 10AM-3PM
FEATURING CHEF PIERRE MANGÉ’S CREATIVE TWIST ON A CLASSIC BRUNCH, CAT & CLOUD COFFEE, AND BEER COCKTAILS — ALL ON OUR SUNNY BEER DECK!
233 Cathcart St. Downtown Santa Cruz
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SANTA CRUZ WAVES | 13 7
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FOOD&DRINK
DINING GUIDE
WINGSTOP The go-to destination when you crave fresh wings, hand-cut seasoned fries and tasty sides. Save time and order online. 845 Almar Ave., Santa Cruz, (831) 454-9464, www.wingstop.com
Eastside/Capitola AVENUE CAFÉ Serving traditional breakfast and lunch, along with some Mexican favorites. 427 Capitola Ave., Capitola (831) 515-7559, www.avenuecafecapitola.com
CHILL OUT CAFE Breakfast burritos, espresso drinks, beautiful garden. 2860 41st Ave., Santa Cruz, (831) 477-0543, www.chilloutcafesantacruz.com
EAST SIDE EATERY, PLEASURE PIZZA Offering traditional pizza, as well as new and exciting tastes and textures. 800 41st Ave., Santa Cruz, (831) 431-6058, www.pleasurepizzasc.com
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) 4751511, www.shadowbrook-capitola.com
SOTOLA California farmstead concept focusing on local farms, ranches and seafood. In convivial quarters with an outdoor patio. 231 Esplanade Ste. 102, Capitola, (831) 854- 2800
Soquel CAFE CRUZ Rosticceria and bar, nice atmosphere, fresh and local. 2621 41st Ave., Soquel, (831) 476-3801, www.cafecruz.com
MICHAEL'S ON MAIN Elevated bar and eatery with a whimsical feel serving a New American menu of small plates and entrees. Weekly live music. 2591 S Main St., Soquel, (831) 479977, www.michaelsonmain.net
SURF CITY SANDWICH Fast-casual dining with craft sandwiches, gourmet soups, salads, and a microtaproom. 4101 Soquel Drive, (831) 346-6952, www.surfcitysandwich.com
TORTILLA FLATS For more than 25 years, their Mexican food has blended the fieriness of Mexico with the sophistication of French sauces, and the earthiness of the Yucatan and complexity of Santa Fe with all the freshness and lightness that Californians expect. 4616 Soquel Drive, Soquel, (831) 476-1754, tortillaflatsdining.com
Aptos/Watsonville APTOS ST. BBQ Santa Cruz County's best smoked barbecue, craft brews and live blues every night. 8059 Aptos St., Aptos, (831) 662-1721, www.aptosstbbq.com
BITTERSWEET BISTRO With its vast menu options from burgers to filet mignon, locally sourced produce, fresh fish and amazing desserts, the varied ambiance is perfect for an intimate dinner or casual gathering with family and friends. Enjoy a local beer on tap in the lounge while watching one of your favorite sports. Relax by the koi pond during happy hour with a handcrafted cocktail. The heated outdoor patio welcomes good dog owners and their furry friends. 787 Rio Del Mar Blvd., Aptos, (831) 662-9799, www.bittersweetbistro.com
ZAMEEN AT THE POINT
BURGER.
Fresh, fast and healthy Mediterranean cuisine. Made-to-order wraps, bowls and salads. Open Tuesday through Sunday. 851 41st Ave, (831) 713-5520
Grass-fed beef, fun atmosphere, great beer menu. 7941 Soquel Drive, Aptos, (831) 662-2811, www.burgeraptos.com
Lunch, Dinner, Full Bar M,W,TH,FRI, SAT, SUN 11:30-9:30
Tuesday's Dinner only 5-9:30
Semi private room available for parties up to 24 guests
831-688-5566 9051 SOQUEL DR APTOS
www.thehideoutaptos.com
SANTA CRUZ WAVES | 13 9
FOOD&DRINK DINING GUIDE CAFE BITTERSWEET
CILANTROS
Breakfast and lunch served Tuesday
Authentic Mexican cuisine with fresh ingredients, high-quality meat and seafood. 1934 Main St., Watsonville, (831) 761-2161, www.elpalomarcilantros.com
through Sunday. Outdoor dog-friendly patio. 787 Rio Del Mar Blvd., Aptos, 831-662-9799, www.bittersweetbistro.com
CAFE RIO Enjoy ocean-front dining with breathtaking views. 131 Esplanade, Aptos, (831) 688-8917, www.caferioaptos.com
CALIFORNIA GRILL Featuring fresh, local, organic produce from Lakeside Organic Gardens, choice meats, fresh seafood and refreshing drinks. 1970 A Freedom Blvd., Freedom, (831) 722-8052, www.californiagrillrestaurant.com
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THE HIDEOUT Fill your plate with good grub, pour a good drink, enjoy attentive and friendly service. 9051 Soquel Drive, Aptos, (831) 688-5566, www.thehideoutaptos.com
MANUEL'S MEXICAN RESTAURANT Traditional, delicious recipes, cooked fresh daily, served with a genuine smile. 261 Center Ave., Aptos, (831) 688-4848, www.manuelsrestaurant.com
PALAPAS RESTAURANT & CANTINA
ZAMEEN MEDITERRANEAN CUISINE
Coastal Mexican Cuisine. Extensive tequila selection. Happy Hour, and dinner specials. 21 Seascape Blvd., Aptos, (831) 662-9000, www.palapasrestaurant.com
Flavorful meals in a casual dining
SANDERLINGS IN THE SEASCAPE BEACH RESORT
Moss Landing
Where your dining experience is as spectacular as the view. 1 Seacscape Resort Drive, Aptos, (831) 688-7120, www.sanderlingsrestaurant.com
SEVERINO’S BAR & GRILL Award-winning chowders, locally sourced ingredients. 7500 Old Dominion Court, Aptos, (831) 6888987, www.severinosbarandgrill.com
setting. 7528 Soquel Drive, Aptos, (831) 688-4465, www.zameencuisine.com
HAUTE ENCHILADA CAFE An eclectic menu made with sustainable seafood and local organic produce. Wine and beer tasting plus two art galleries featuring local artists. 7902 Moss Landing Road, Moss Landing, 633-5843, www.hauteenchilada.com
THE WHOLE ENCHILADA Mexican seafood restaurant with a relaxed harbor atmosphere. 7904 CA-1, Moss Landing, 633-3038, www.wholeenchilada.com.
FROM WINGSTOP SANTA CRUZ
SANTA CRUZ 845 ALMAR AVENUE • (831) 454-WING (9464) CORNER OF MISSION BLVD & ALMAR AVE IN THE SAFEWAY SHOPPING CENTER
SKIP THE WAIT. ORDER @ WINGSTOP.COM OPEN DAILY FROM 11AM-MIDNIGHT
SANTA CRUZ WAVES | 14 1
FOOD&DRINK SI N C E 1 9 6 5
DINING GUIDE
Monterey County
themed dining room and lounge. 2 Portola Plaza, Monterey, (831) 6492698, www.portolahotel.com/jacksrestaurant-lounge
ABALONETTI Specializes in Monterey Bay calamari and offers almost a dozen varieties of squid dishes. 57 Fisherman’s Wharf, Monterey, (831) 373-1851, www.abalonettimonterey. com
ALVARADO STREET BREWERY Brewery serving craft beer and local eats in a historic space with an industrial vibe. 426 Alvarado St., (831) 655-2337, www. alvaradostreetbrewery.com
BIG FISH GRILL Open for lunch, brunch, and dinner, or stop by to enjoy a cocktail and stunning views at the restaurant’s bar and lounge. The ambiance is casual California. 101 Fisherman's Wharf #1, Monterey, (831) 372-7562, www.bigfishmonterey.com
MISSION RANCH Serving American comfort food in a farmhouse restored by Clint Eastwood with pastoral views. 26270 Dolores St., Carmel-By-The-Sea, (831) 624-6436, www.missionranchcarmel.com
MY ATTIC A great place to take a date or go with friends after work for appetizers and signature cocktails with a plush vibe. 414 Alvarado St., Monterey, (831) 647-1834, www.myattic1937.com
MYO FROZEN YOGURT Create your own fro-yo masterpiece with rotating yogurt flavors and creative toppings. Multiple locations around Monterey County. 1091 S. Main St., Salinas, (831) 759-9769 and 840 Obama Way, Seaside, (831) 375-3769
BULL AND BEAR WHISKEY AND TAP HOUSE Chill hangout with a patio and live music. Dishes up classic American eats plus a variety of brews. 479 Alvarado St., (831) 655-3031, www.bullandbearca.com
PASSIONFISH Californian-inspired fare featuring seafood along with hard-to-find wines in a small, modern room. 701 Lighthouse Ave., Pacific Grove, (831) 655-3311, www.passionfish.net
CANNERY ROW BREWING CO. A family-friendly, beer-concept restaurant that offers the second largest number of beers available on tap in Northern California. 95 Prescott Ave., Monterey, (831) 643-2722, www. canneryrowbrewingcompany.com
PETER B’S BREWPUB This casual eatery and on-site brewery offers American bar bites, beer flights and growlers. 2 Portola Plaza, Monterey, (831) 649-2699, www.portolahotel.com
ESTEBAN
SARDINE FACTORY
Chic spot for Spanish and Mediterranean fare with an indoor fireplace and outdoor patio with fire pits. 700 Munras Ave., Monterey, (831) 375-0176, www.hotelcasamunras. com/esteban-restaurant
This recently made-over seafood spot is still a classic, serving American fare in an upscale setting. 701 Wave St., Monterey, (831) 373-3775, www.sardinefactory.com
JACKS RESTAURANT AND LOUNGE Eatery at the Portola Hotel serving sustainable cuisine in a nautical-
TASTE BISTRO AND CAFE Treasured by the local community for excellent food and service. 1199 Forest Ave., Pacific Grove, (831) 6550324, www.tastecafebistro.com
The Tastiest SANTA CRUZ WAVES'
DINING GUIDE
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Voted Favorite Breakfast Burrito
Santa Cruz
WE ROLL THE FATTIES! 22 DIFFERENT KINDS OF BREAKFAST BURRITOS •••• HOUSE-MADE CHAI • ESPRESSO DRINKS ORGANIC FAIR TRADE COFFEE • STEEL CUT OATMEAL BAGELS • SMOOTHIES • SANDWICHES AND SALADS
Live Acoustical sets are back! Every Sunday from 11am-1pm
M–F: 6:30am–3pm • Sat–Sun: 7am–4pm 831-477-0543 • ChillOutCafeSantaCruz.com • 860 41st Ave
SANTA CRUZ WAVES | 14 3
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J PRODUCTS
GREEN g o o d i e s
C
hronic. Grass. Weed. The sticky-icky-icky. Call cannabis what you will, it’s no secret that Santa Cruz loves the ancient plant for its medicinal and recreational purposes. And as anyone familiar with the tasty buds knows, smoking it is far from the only way to reap its
14 8 | SANTA CRUZ WAVES
By MAT WEIR
benefits—tinctures, edibles, topicals, patches and more now crowd dispensary shelves. As the marijuana business continues its transformation from black market to lucrative mainstream industry (furthered by legalization around the corner in 2018), several Santa Cruz companies
are at the forefront of non-smokable medicinals. These brands use only the best quality (and often organic) ingredients, which are tested for potency and quality and then labeled and manufactured to the—ahem— highest standards.
J PRODUCTS
BIG PETE’S TREATS If we’re talking about edibles, nothing beats the classic cookie—and Big Pete’s Treats is the top name in goods that will get you just as baked as the product. Founded in 2009, Big Pete’s Treats (bigpetestreats.com) are now available in dispensaries all throughout California and have caught the attention of the cannabis world, earning the company awards and recognition from marijuana publications. Available in large or small cookies for different doses, Big Pete’s Treats come in 12 different flavors—with one even named the Cruz’n Combo—and they provide a “take-n-bake” option with three flavors to choose from. But what does Big Pete himself (owner Pete Feurtado) prefer? “The chocolate chip and the peanut butter,” he says enthusiastically. “Of course, those are also the top two flavors in the cookie industry.”
GRATEFUL DUDE BALM Shakespeare once wrote, “What’s in a name?” But if the Bard knew of this healing balm, he would know the name is a pretty good indicator of how awesome this stuff is. Created in 2015 by Santa Cruz resident Shane Santucci, Grateful Dude Balm is packed with essential oils like eucalyptus, peppermint and marjoram, moisturizing ingredients like shea butter and beeswax, and the healing powers of cannabidiols (CBDs). The result? A powerfully soothing, all-organic balm. “Two years ago someone showed me a [medicated] cream and I thought I could make my own,” remembers Santucci, who had previously made medicated edibles for personal use. “The next day I brought some to him and he couldn’t believe it.” Santucci continued making small batches to pass out to friends and family and
eventually took Grateful Dude to Burning Man, where he tested his product in the harsh, dry desert heat. “That was my first trial and also where I started believing" in making it a business, he says. Today Grateful Dude is available in one-, four- and eight-ounce jars that can be ordered online (thedudebalm.com) or purchased at multiple dispensaries throughout Northern and Central California (find the list on his website). Grateful Dude has made a huge name for itself in the local service industry, where cramped muscles, carpal tunnel syndrome and arthritis reign, but its therapeutic powers go beyond workplace injuries. “Every day I’m waking up to emails from paraplegics and even cancer patients saying it’s changed their lives,” says Santucci. “It feels really good.”
TOASTED JAM CO. Established in February 2017 by professional chef Tabitha and her business partner, Heather (both of whom asked to go only by their first names), Toasted Jam Co. is the perfect accoutrement to everything from your morning toast to fine-dining hors d’oeuvres and even the main course. To assist in usage inspiration, the company posts tasty and innovative recipes to their Instagram account (@toasted_jam_co). “We’re trying to raise the edible bar,” Heather says. The jams currently come in two flavors: The first is Padrón, which is made with local, organic padrón peppers, giving the jam a smoky taste to pair with its sativa Sour Diesel medication. The other is a sweet Blackberry Kush, made with the Indica strain Blackberry OG Kush. Each batch is created with kief from local farmers (Tres Arboles Farms for the Sour Diesel, Martin’s Garden for the Kush), and comes in different quantity doses for a treat that’s not only transparent in quality but allows the user to “turn up the volume” as desired.
SANTA CRUZ WAVES | 14 9
100milemeals.com
Now you can commemorate these births in our new maternity courtyard at Dominican.
GROW YOUR ONLINE AND MEDIA PRESENCE WITH 100 MILE MEALS!
Sample 2’’x8” porcelain tile, includes name and birthdate of individual.
A special wall in the Dr. Joseph T. Anzalone Family & Newborn Care Courtyard commemorates babies born at Dominican, Community, or Sisters Hospitals. Randy and Janet Krassow have created a generous “challenge gift” to match the first 100 gifts of tiles.
Please consider purchasing tiles for $1,000/each to recognize children, grandchildren, etc.
To participate, please call 831.462.7712 Your tax-deductible donation supports Dominican’s Healing Courtyards project.
LOCAL FOOD, LOCAL KNOWLEDGE, LOCAL LIFESTYLES Our Foodie Program pairs the online power of 100 Mile Meals video and TV segments with the Santa Cruz Waves online community. Local, regional and international exposure. Ask us how we can get your business, event, brew or wine in front of a bigger audience 24/7.
831.419.1372 www.supportdominican.org 1 5 0 | SANTA CRUZ WAVES
info@100milemeals.com
EVENTS AUGUST & SEPTEMBER
AUGUST
11—SEPT 1
FREE FRIDAY NIGHT BANDS ON THE BEACH Watch the sun go down at the beach while rocking out to your favorite ’80s and ’90s music. Every Friday night starting at 6:30 p.m. x Friday, Aug. 11- Friday, Sept. 1. Santa Cruz Beach Boardwalk, beachboardwalk.com/concerts.
11—13
CALIFORNIA BEER FESTIVAL On Friday, enjoy food and beer parings from 5:30-8:30 p.m. On Saturday, it’s Craft Beer Heaven from 12:30-5 p.m. Sunday is (what else?) Sunday Funday from 11 a.m.-6 p.m. x Friday, Aug. 11-Sunday, Aug. 13. Aptos Village Park, californiabeerfestival.com/santacruz.
20
25TH ANNUAL ALOHA RACES AND POLYNESIAN FESTIVAL The annual festival will celebrate Polynesian history and commemorate when the three Hawaiian princes came to surf in Santa Cruz in 1885. Events include an outrigger race and dance performances. Hawaiian shaved ice, Hawaiian jewelry, and hand-carved tikis will all be available during the festival. x Friday, Aug. 20, 9 a.m.-5 p.m. Santa Cruz Municipal Wharf, santacruzparksandrec.com.
Get the Glow Katie Hartman L.E.
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TEQUILA AND TACO FESTIVAL Enjoy tequila sampling, margaritas, tacos, craft beer, and live music. Tickets for tequila sampling start at $40. Tequila sampling is available Saturday from 11:30 a.m.-3:30 p.m. General admission for both days is $10. x Saturday, Aug. 26 and Sunday, Aug. 27, 11 a.m.-6 p.m. San Lorenzo Park, Santa Cruz, tequilaandtacomusicfestival.com.
SEPTEMBER 1—4
$89
CAPITOLA BEGONIA FESTIVAL The 65th and final Capitola Begonia Festival will include a sand sculpture contest, rowboat races, a begonia float parade, and a horseshoe tournament in Capitola Village. Hand-
(reg. $220)
when you mention Santa Cruz Waves for the months of August and September!
26 & 27
crafted floats made from begonias will glide through Soquel Creek. x Friday, Sept. 1-Monday, Sept. 4, 5 p.m. Capitola Village, Stockton Avenue and The Esplanade, Capitola, begoniafestival.com.
2
GRIZZLY BEAR FESTIVAL AT RANCHO DEL OSO NATURE AND HISTORY CENTER A day of commemorating the onceabundant predator that roamed this “Rancho of the Bear.” Discover what they ate, how they lived, and what made this area famous for its grizzly population. Arts and crafts for all ages. x Saturday, Sept. 2, noon-4 p.m. Parks.ca.gov.
8-10
36TH ANNUAL GREEK FOOD AND CULTURAL FESTIVAL Dive into authentic Greek cuisine, a bar with Greek beer and wine, and performances by Greek musicians and dancers. x Friday, Sept. 8-Sunday, Sept. 10, Prophet Elias Greek Orthodox Church, livelikeagreek.com.events. Free.
9
MOLE & MARIACHI FESTIVAL Taste the best moles in town while enjoying mariachi musicians and folklorico dancers. x Saturday, Sept. 9, 11 a.m.- 5 p.m. Santa Cruz Mission State Historic Park, thatsmypark.org.
9 & 10
35TH ANNUAL CAPITOLA ART & WINE FESTIVAL A fun weekend for the entire family. Take in the beautiful Monterey Bay while you enjoy art, music and wine. x Saturday, Sept. 9-Sunday Sept. 10, 10 a.m.- 6 p.m. Capitola Village, capitolaartandwine.com. Free.
23
TOAST THE COAST Save Our Shores’ annual benefit gala Toast the Coast will include cocktails, music and dinner. Ocean Hero awards will be given out at the event to local businesses and environmental advocates. x Saturday, Sept. 23, 6-9:30 p.m. Seymour Center, 100 McAllister Way, Santa Cruz, saveourshores.org.
831-588-7378 www.naturalpureskin.com 4145 Clares Street, Suite G • Capitola, CA 95010 SANTA CRUZ WAVES | 1 5 1
COOL OFF
MAKING
WAVES Photos by Bryan Garrison
JACK O'NEILL MEMORIAL PADDLE-OUT JULY 9, 2017 1 5 2 | SANTA CRUZ WAVES
V IE W MORE GAL L E RI ES @
.COM SANTA CRUZ WAVES | 1 5 3
COOL OFF
MAKING
WAVES
Photos by Matt Pfeifer, Jake Thomas, Jeanine Olsen and Yvonne Falk
SANTA CRUZ WAVES BEER WEEK MAY 22-26 1 5 4 | SANTA CRUZ WAVES
V IE W MORE GAL L E RI ES @
.COM SANTA CRUZ WAVES | 1 5 5
COOL OFF
MAKING
WAVES Photos by Leslie Muirhead
SANTA CRUZ LONGBOARD UNION MEMORIAL DAY CONTEST AT STEAMER LANE 1 5 6 | SANTA CRUZ WAVES
V IE W MORE GAL L E RI ES @
.COM SANTA CRUZ WAVES | 1 57
831.423.3002 706 Frederick St | Santa Cruz CA 95062
DEDICATED TO MAKING YOUR DENTAL VISIT A POSITIVE EXPERIENCE... ...in every way, from our comfortable office offi environment and gentle, patient-centered care to our state-of-the-art equipment and technology.
www.drauramarcelatorres.com | info@drauramarcelatorres.com 1 5 8 | SANTA CRUZ WAVES
We Do Home Loans
RAL CREDIT DE U E F
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2017
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N IO N
BA Y
Get started at www.bayfed.com or visit any of our convenient locations.
AT I N G 6 0 Y
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831.479.6000 or toll-free at 888.4BAYFED, ext. 304 www.bayfed.com/HomeLoans Federally Insured by NCUA. Equal Housing Lender. SANTA CRUZ WAVES | 1 5 9
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Yes, this summer has been lacking in the wave department —but don't fret, fall is right around the corner. PHOTO: SACHI CUNNINGHAM
SANTA CRUZ WAVES | 1 6 1
Best. Facial. Ever.
A Rezenerate facialTM immediately helps to improve immedia tone, texture and restores a healthy refreshed glow to your skin. Includes microdermabrasion and hydration infusion.
PACIFIC SKIN CARE
ANTI-AGING AND ACNE SOLUTIONS
831.476.1060 Facials • Acne Treatments • Waxing • Massage Book Online:
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