Santa Cruz Waves June/July 2018 Issue 5.1

VOL 5.1

SANTA CRUZ WAVES | 1 JUNE/JULY 2018

s i b a n n Ca You r o F t

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SANTA CRUZ WAVES M AG A ZINE

PUBLISHER TYLER FOX

EDITOR ELIZABETH LIMBACH

PHOTO EDITOR ERIK L ANDRY

PHOTOGRAPHY

SCW PHOTOGRAPHERS TYLER FOX ALISON GAMEL BRYAN GARRISON A ARON HERSHEY CHRISTINA LOFRANCO MARA MIL AM LESLIE MUIRHEAD DAVE "NELLY” NELSON JEFF SCHWAB NEIL SIMMONS

CONTRIBUTING PHOTOGRAPHERS RYAN "CHACHI" CRAIG JOHN F HUNTER JACK LEONARD HARRY MAYO COLLECTION ANNA VOLOSHYNA PATRICK WEBSTER CHRISTINA YAN

EDITORIAL

WRITERS ERICA CIRINO DAVE DE GIVE ALOE DRISCOLL TYLER FOX JOEL HERSCH NEAL KEARNEY CHRISTINA LOFRANCO LESLIE MUIRHEAD DAMON ORION

NEIL PEARLBERG ARIC SLEEPER KYLE THIERMANN

PROOFREADER JOSIE COWDEN

DESIGN

CREATIVE DIRECTOR JOSH BECKER

SALES & OPERATIONS

PRESIDENT STEPHANIE LUTZ

CFO SARAH CRAFT

ACCOUNT EXECUTIVES SUZIE JOSEPH K ATE K AUFFMAN SADIE WIT TKINS

OFFICE MANAGER LESLIE MUIRHEAD

DISTRIBUTION MICK FREEMAN FOUNDER / CEO TYLER FOX

On the Cover: Kyle Thiermann takes a break from podcasting to ponder reality inside the emerald vortex.

Photo: @chachfiles

The content of Santa Cruz Waves magazine is Copyright © 2018 by Santa Cruz Waves, Inc. No part may be reproduced in any fashion without written consent of the publisher. Santa Cruz Waves magazine is free of charge, available at more than 100 local distribution points. Anyone inserting, tampering with or diverting circulation will be prosecuted. Santa Cruz Waves assumes no responsibility for content of advertisements.

For advertising inquiries, please contact steff@ santacruzwaves.com or 831.345.8755.

To order a paid subscription, visit santacruzwaves.com.

F I N D US O N L I N E

www.SantaCruzWaves.com @SANTACRUZWAVES SORRY WE KOOKED IT …

Aric Sleeper was the author of last issue’s drinks feature about Sante Adairius Rustic Ales.

2 8 | SANTA CRUZ WAVES

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SANTA CRUZ WAVES | 2 9

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FIRST LOOK

PHOTO: LESLIE MUIRHEAD

LETTER FROM THE FOUNDER

STORIES INTRODUCING SANTA CRUZ WAVES

By TYLER FOX

T

his town oozes talent. Maybe it’s because our redwood forest gives us an extra dose of oxygen, or perhaps we can thank the mineral-rich salt water in which we baptise ourselves daily.

Whatever the reasons may be, our little beachside community produces some serious freaks of nature.

Alexander Michael Wong is one of those wonderful freaks. And I don’t mean a freak in the sense that he’s shoving three-foot silver swords down his throat. He’s freakish in that his creativity, craftsmanship and attention to detail are mind bending.

As the face behind Upcycled Skate Art, Wong hunts treasure in the form of broken and discarded skateboard decks.

He strips those decks down to their most bare form and transforms these forgotten souls into bright, beautiful coffee tables, cutting boards, frames, bottle openers and more. We are excited to announce that Wong is the subject of the first installment in our new video series, “Santa Cruz Waves Stories.” If you are reading this, the video is live and ready to watch on our website and social media channels. With each new print edition of the magazine, we will release a fresh episode to accompany one of

the issue’s stories. Our hope is that these mini-documentary-style films will inspire you. In this case, perhaps you’ll be inspired to find the inner freak you left behind in high school art class, to make your routine a little more sustainable, or maybe to get back on the skateboard that has been collecting dust in your garage. So, without further black-inked fluff, get your butt over to pg. 96 for a glimpse into Wong’s life as the owner of Upcycled Skate Art.

This video was made possible by the generous support of local nonprofit Save Our Shores.

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INSIDE Volume 5.1 - JUNE/JULY 2018

42

107 FIRST LOOK

31 Letter from the Founder 35 Best of the Web 37 Word on the Street 42 Remember When ... ?

52 Causes: The Rent Control Debate

132 DROP IN

56 In Depth: An Appetite for Kelp 66 Travel: Middle Earth 76 Outdoor: A Rookie's Day of Disc Golf 82 Sports Achievement: Brooke Ence 93 Mind & Body: The Cannabis Touch 96 Art: Upcycled Skate Art

82 FOOD & DRINK

107 Local Eats: Global Flavors 115 Drinks: Steeped Coffee 120 Dining Guide

COOL OFF

131 Field Notes 132 Company Feature: Rainbow Fin Co. 138 Event Gallery: The 2018 Swellies

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FIRST LOOK BEST OF THE WEB

BEST of the WEB

I INSTAGRAM

5 VIDEOS

R NEWS

WHO’S READY FOR SUMMER NIGHTS? Photo: @jschwab_24 ♥ 2,933

MIKE COOTS’ RECENT FOOTAGE OF A GREAT WHITE SHARK A little too close for comfort. 32,867 views

KILLER WHALES IN THE MONTEREY BAY Giancarlo Thomae captured a family of killer whales brutally attacking and consuming a baby gray whale offshore from Moss Landing. 9,450 views

FULL MOON RISING OVER YE OL’ CEMENT BOAT OUT DER IN APTOS. Photo: @neilsimmonsphotography ♥ 2,491

NAZA BOMB COLLECTION Profesional big-wave surfer Sebastian Steudtner in Praia do Norte, Nazaré, Portugal.

21,996 views

STUDENTS REMOVE WASTE FROM NATURAL BRIDGES More than 1,000 students from 14 California schools participated in beach clean-ups.

6,334 views

TRANSIENT ORCAS FROM ALASKA IN THE BAY. Photo: @johnfhunterphotography ♥ 2,289

THE FACES OF WOMEN’S LONGBOARDING IN 2018 Fresh clips of world longboarding champion Honolua Bloomfield and others.

12,379 views

SANTA CRUZ BIKE SHARE PROGRAM MEETS OPPOSITION Westside residents raise concerns about the bike-share program..

4,206 views

@NAT_YOUNG DRIVING THROUGH A BEAUTIFUL TUBE THIS MORNING ON AN UNUSUALLY PERFECT DIRECTION SWELL IN SANTA CRUZ. Photo: @nellysmagicmoments ♥ 2,142

TROPICAL CYCLONE MARCUS DRONE REEL The cyclone sent swell at just the right angle to awaken many of West Oz’s longdormant waves.

12,329 views

WHAT TO DO WITH A RETIRED SURFBOARD? The city's Recycling Guide allows you to search for alternative reuse and recycling options for more than 250 household items.

4,078 views

VISIT US:

santacruzwaves.com/videos @santacruzwaves santacruzwaves.com/local-loop SANTA CRUZ WAVES | 3 5

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FIRST LOOK

WORD ON THE STREET

Q: Elise Levinson, retired: “It’s not affecting me very much right now because I have lived in Santa Cruz since 1972. I’ve got it pretty good, but my kids grew up in Santa Cruz and it certainly affects them and their friends. So the next generation can’t afford to live here.”

Mihoka Fujitsu, student: “In general I think the housing prices are really high and it’s really hard to live here, especially if you are a minority. I think there should be higher-paying jobs in the area accessible to any people.”

How have local housing issues affected you?

Tony Calderoni, server at El Palomar: “I pay so much for a tiny apartment—rent is way too expensive.

My rent actually went up after living in a place for a year.”

Nina Hopkins, bioengineering student at UC Santa Cruz: “Finding housing is insane. It’s extremely expensive to live on campus for a tiny shared room, and finding a place off campus is so hard because no one wants to rent to students. There is also a lack of housing available in general.”

d BY LESLIE MUIRHEAD

ASKED AT ABBOTT SQUARE MARKET

Holly Royaltey, teacher: “Local housing isn’t really a problem for me because I work in San Jose—which means it actually is a problem because I can’t afford to live and work in my community.”

Megan Dennis, teacher: “I am from Santa Cruz and my husband and I both have union jobs. We ended up buying a home in Ben Lomond that needs a lot of work because we can’t afford a house in Santa Cruz.”

Roy Paterson, retired engineer: “I am a landlord and I haven’t raised the rent in years. I give fair rent. I like to think of myself as part of the solution and not the problem.”

Erin Doan, nurse: “The housing in Santa Cruz affects me, my husband and our three kids. We pay a lot of money in rent—so much money that we can’t save for a down payment to buy our own place. So we are stuck in the cycle of continually renting in the place we grew up in.”

SANTA CRUZ WAVES | 3 7

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FIRST LOOK

REMEMBER WHEN ... ?

REMEMBER

WHEN … SURF CLUBS WERE IN THEIR HEYDAY? LOCAL GROUPS, INCLUDING THE NEW SANTA CRUZ BOARD RIDERS CLUB, ARE CARRYING ON THE TRADITION.

THEN…

By NEIL PEARLBERG

I

n 1985, three years after the Santa Cruz Longboard Union (SCLU) was formed, an informal surf contest between the SCLU and the Malibu Surf Club was set to take place on Memorial Day at the Lane.

Local Santa Cruz surfers were excited to share with their friendly rivals a rare sandbar at Cowell's that stretched from Monterey Street to the Dream Inn, and were ready to greet them with plenty of libations. "That sandbar had not appeared since 1978, when we named it the Cowell's-Kiki, and it rose again, along with a barrage of epic waves, for the beginning of a friendly longboard contest with

the legends of Malibu," says SCLU member Kim Stoner.

Those legends, however, did not show up, which hardly disappointed anyone from the SCLU. They quickly calculated that they would not have to share any of their ice-cold beer, nor any of the swell that was running across the sandbar that day.

The SCLU board members decided to make the Memorial Day Longboard Invitational an ongoing event. This May marked its 33rd anniversary, making it one of California's longestrunning surf contests.

Back in those days, and in the decades prior, local surf clubs

were fixtures of the sport in surf towns. Local surf historian Howard “Boots” McGhee says the clubs can be traced back to the Outrigger and Surfing Club, founded in 1908 in Hawaii, and to the Palos Verdes club, which, in 1930, became one of the first clubs in California.

"Then a wave of clubs ensued," McGhee says. When they became popular locally, he says membership was difficult to come by. The Rio Surfing Organization and the Moana Makani (or Manresa State Beach Surf Club) were hardly about to let a transplant kid from Berkeley step into their surf, but they made an exception for McGhee. "Let's just say that I had the best goods,

OPPOSITE PAGE: Santa Cruz Surfing Club members Bill Grace, Harry Murray and Dave "Buster" Steward share a wave at Cowell Beach circa 1941. PHOTOS: All historical photos reprinted with permission from the Santa Cruz Surfing Club Preservation Society, courtesy of the Harry Mayo Surfing Photography Collection.

SANTA CRUZ WAVES | 4 3

FIRST LOOK

REMEMBER WHEN ... ?

From left to right: Alex Hokamp, Rich Thompson, Fred Hunt, Dave Steward, Alex Pedemonte, Tommy Roussel, Blake Turner, Harry Murray and Don Patterson pose with their boards at Cowell Beach circa 1940.

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Dave "Count" Littlefield, Bob Gillies, James Alumbaugh and Duane Polly on the roof of the Santa Cruz Surfing Clubhouse circa 1940.

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FIRST LOOK

REMEMBER WHEN ... ?

Harry Mayo, Harriet McBain, Jim Taylor, Dave Littlefield, Tommy Roussel, Jerry Owens, unidentified, James Imlay, Bob Rittenhouse, Edith Ann Gates, Ed Smith and Dave Ledyard pose for a photo at the Clubhouse circa 1943.

and leave it at that," he says.

With headquarters in the form of a board shack on Cowell Beach, the Santa Cruz Surfing Club was founded in 1936 by a crew of some of Santa Cruz’s original surfers, many of whom were soon sent off to unknown shores during the Second World War. Clubs were an invaluable resource for surfers in these early eras, explains Don Inglesias, of the Santa Cruz Surf Club Preservation Society.

“During the heyday of longboard surfing during the ’60s, surf clubs thrived in the Santa Cruz area, when getting into the water meant precariously scaling down a cliff by rope, experienc-

ing long swims while surfboards tumbled solo to shore, prior to the invention of the surf leash, and when fires on the beach were the only way to stop teeth from chattering,” says Inglesias.

Surf clubs had a revival in the ’80s, he adds. “Many of the Baby Boomers, done with the war and school, raising families and trying to earn a living, soon realized that something was missing in their lives,” he says. “It was the camaraderie, shenanigans, competition and [a] sense of community that surfing brought to them in earlier days.”

But the days of needing to keep one’s heavy wooden board at the beach are long gone, and, in recent years, surf clubs have lost

some of their momentum. Even though surfing has continued to grow in popularity, the worldwide Coalition of Surfing Clubs has said that clubs themselves are a dying breed. McGhee, too, says they are endangered: "It is sad to say, unless there is an influx of youth, the traditional surf clubs will all soon go the way of the dinosaur and slowly become extinct," he says.

Inglesias says the future of surf clubs lies in their ability to change with the times and hand off the torch. “We are in a tremendous time of transition,” he says, “where the aging Baby Boomers must either pass on their love of the ocean and surfing to the next generation, or witness the demise of the clubs.”

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A N D N O W…

By CHRISTINA LOFRANCO

I

f local groups have anything to say about it, the surf club, as an institution, will continue to be a thriving Santa Cruz tradition. The ranks of local clubs like the SCLU and Big Stick Surfing Association recently saw the addition of Santa Cruz Board Riders Club (SCBRC), which formed in late 2017, and which I help run.

SCBRC is a nonprofit for Santa Cruz surfers, by Santa Cruz surfers, that aims to unify the local surfing community. It also focuses on the benefits of friendly competition, environmental efforts, and making the sport accessible to all youth.

“Beyond competing against other towns, the mission [of SCBRC] is to help get the youth in the water, no matter their background or financial status,” says Shane Skelton, the O’Neill wetsuits

sales manager who kickstarted the formation of the club last year. On June 23, SCBRC will host an “Open Surf for Kids” event, where any kid in Santa Cruz who would like to learn to surf can receive a lesson and gear for the day, free of cost.

Local pro and former WSL Championship Tour competitor Nat Young is optimistic about the group's potential. “Hopefully it brings a type of camaraderie between everyone—between people in the water and people around town—by bringing everyone together in different ways, [including] ways this town can benefit from, like beach cleanups, etc.,” Young says.

While starting the organization, Skelton enlisted Darryl “Flea” Virostko for help. “It can make [the community] stronger from east to west,” Virostko says. “There’s so

many people in the water, it’s good to have a club that can watch after each other and talk things out that come up.”

Anthony Ruffo served as the third kingpin in forming the club.

“Club means unity,” Ruffo shares.

“It’s important to pass on history and to be united and to do this for Santa Cruz.” Shortly after that trifecta committed to starting the nonprofit, local surfers including Brian Kilpatrick, Matt Myers, John Slebir and Jon Sisk joined to begin enacting the club’s mission.

SCBRC’s popularity spread quickly after its launch. By the spring, dozens of club members traveled to Huntington Beach to compete in one of multiple West Coast Board Rider competitions that happen throughout the year.

On June 7, SCBRC will host

Founded in 1981, the Santa Cruz Longboard Union is a not-for-profit surf club that is still going strong with its annual Memorial Day contest at Steamer Lane, which draws hundreds of clubs from up and down the coast. PHOTOS: LESLIE MUIRHEAD (LEFT); TYLER FOX (RIGHT) 4 8 | SANTA CRUZ WAVES

FIRST LOOK

REMEMBER WHEN ... ? six other West Coast Board Rider teams for a competition at Steamer Lane. “Competing as a team is what I’m looking forward to the most,” says SCBRC member and Swellies winner Autumn Hays, “not just [competing] for myself.” SCBRC also hosts social events like barbecues, surf movie nights, and quarterly beach cleanups (the next of which is scheduled for July 28 in Midtown).

“I am looking forward to the Santa Cruz surfing community becoming more of a family … [and] creating great bonds throughout the town,” says two-time Swellies winner and SCBRC member Keanna Miller.

“I think it will help to bridge generations and unite the Eastside and Westside, thereby creating mentors and positive life examples for the youth,” adds Skelton.

You can become an official member at liveheats. com/santacruz. For club updates, follow @santacruzboardridersclub on Instagram.

“ Hopefully it brings a type of camaraderie between everyone—between people in the water and people around town— by bringing everyone together in different ways, [including] ways this town can benefit from, like beach cleanups.”

—Nat Young, local pro and former WSL Championship Tour competitor

BOTTOM LEFT: Gianna Fuller, Keanna Miller, Ashley Held and Emma Stone representing Santa Cruz at the first club event of the season in Huntington Beach.

BOTTOM RIGHT: All smiles here as MVP Ashley Held drops a perfect 10 at the first event in Huntington Beach, giving a huge boost to the team's overall points.

PHOTOS: CHRISTINA LOFRANCO SANTA CRUZ WAVES | 4 9

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FIRST LOOK CAUSES

PHOTO: TYLER FOX

HOME $ECURITY What would a rent-control measure mean for Santa Cruz?

By ARIC SLEEPER

ince 2014, the median rent for a onebedroom apartment in Santa Cruz increased from about $1,700 per month to $2,700, according to the online real estate database Zillow. Spurred by the ever-increasing housing costs and lack of eviction protections, Santa Cruz renters have banded together to put a rent control

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measure on the November ballot.

The grassroots organization is known as the Movement for Housing Justice (MHJ), and their efforts inspired the city council to enact a temporary rent freeze on Feb. 13 that prevents landlords from raising rents while city residents decide if they want a permanent rent-control measure on the ballot this November.

The rent-control debate has been heated on both sides. For community leaders like Santa Cruz City Council member Cynthia Chase, any discussion of the subject is constructive. “The community needs to have open dialogues about rent control, and that’s why I appreciate what’s happening now,” says Chase. “For better or for worse, even if people are arguing, they

FIRST LOOK CAUSES

One in four of the renters surveyed by the UC Santa Cruz research project spent more than 70 percent of their income on rent and utilities. are talking about it and listening to each other, and they’re getting a better understanding of what it’s like to be a renter in this community.”

The rent-control measure proposed by the citizen organizers borrows its language and structure from a similar ordinance in Richmond, Calif. Whether the measure is to be found on the November ballot will be revealed on June 28. If passed, the proposed measure would establish annual fair-rent increases based on the consumer price index, just-cause eviction guidelines, and a rent-control board, which would act as a mediating body between tenant and property owner.

“We want to keep people in their homes,” says community organizer with MHJ Rebecca Gourevitch. “Longterm housing is a good thing. Everyone needs a place to live. And we know that when you have stable housing, all other aspects of your life improve.”

And although rent control may help to stabilize the housing situation for some, the temporary measure doesn’t apply to all renters in the city—nor would an ordinance should it pass in the fall. The Costa-Hawkins Rental Housing Act, a state law passed in 1995, constricts the rent-control measures that municipalities can pass.

For example, because of the law, singlefamily homes are exempt from rent control, as is any building constructed after 1995. The law also allows property owners to raise rents up to the market rate as soon as a unit becomes vacant.

“It’s really the real estate industry’s response to rent-control victories

in the 1990s,” says Gourevitch. “It limits what local rent-control legislation can do. Fortunately there is an attempt to repeal it statewide.”

Community organizers across California are in the process of collecting the 365,880 signatures needed by June 25 to put a repeal measure on the November ballot.

Although not all landlords and realtors are against rent-control measures, many are. Some, like local real estate veteran Paul Locatelli, believe that a rent-control measure in Santa Cruz would hurt more than help.

“I don’t think tenants know what they’re getting themselves into,” says Locatelli. “The owners are going to say, 'Fine, I can’t raise rent, [so] I won’t do repairs.' Or they’ll just start selling houses off. One guy sold six houses already as soon as he heard about this.

That’s six rentals taken off the market, and they’re now owner occupied. You’ll have less rentals out there than before.”

Locatelli thinks this could result in more potential apartments becoming short-term vacation rentals, which are not bound by leases or rent control.

He believes the only way to drive down housing costs is to relax building codes and create more affordable housing— and not just new luxury apartments.

“That’s not right at all, either,” says Locatelli. “There has to be an even keel for both owners and tenants so that everybody can get along. Right now, as soon as someone moves out of a place, the landlord is going to jack up the rent as fast as they can because they’re all afraid."

60%

OF CITY RESIDENTS RENT According to a survey conducted by UC Santa Cruz’s No Place Like Home project, released in October 2017, around 60 percent of city residents and 42 percent of Santa Cruz County residents are renters..

$2900 AVG. RENT FOR A 2-BR APT. The average price for a two-bedroom apartment in Santa Cruz is about $2,900 per month, according to the online real estate database Zillow.

60%

HAVE A HOUSING BURDEN Spending more than 30 percent of a family’s income on rent and utilities is considered a housing burden by the federal government. According to the UCSC survey, 60 percent of county residents experience housing burden..

OVERCROWDING The U.S. government’s definition of overcrowding is having more than one person per room. About a third of renters in the UCSC survey claim to have two or more people in one bedroom.

1 IN 4

SPENT MORE THAN 70% OF INCOME ON HOUSING Spending more than 50 percent is considered extreme housing burden. The UCSC survey found that one in four of the renters surveyed spent more than 70 percent of their income on rent and utilities.

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DROP IN IN DEPTH

FEAST and FA M I N E In the face of a growing market and a perfect storm of environmental obstacles, seaweed companies and researchers want local kelp forests to thrive

By JOEL HERSCH

O

n harvest days, Ian O’Hallaren drives up the coast just north from Santa Cruz, equipped with the tools of his trade: a mask and snorkel, fins, his serrated Victorinox knife, a thick wetsuit with a hood and booties, and, depending on tidal conditions, a kayak, surfboard, or inflatable Zodiac.

At various spots along the coast—locations he likes to keep hush-hush—O’Hallaren scours for various species of seaweed, which he collects based on seasonal availability and sells through seafood distributors and to restaurants. Some days, restaurants in various parts of

California will get O’Hallaren’s wild catch delivered same day via FedEx— delicious Nori, Bladderwrack, or Mermaid’s Hair, fresh from the sea to their kitchen. Other varieties the Eastide Santa Cruz resident harvests include Bull Kelp (Nereocystis leutkeana), Cat’s Tongue (Mastocarpus papillatus), and the locally ubiquitous, caramel-colored Giant Kelp (Macrocystis pyrifera).

“I carefully prune each plant, selecting the healthiest and strongest parts,” he explains. “I never clearcut the plant or rip it off its holdfast.”

(Holdfast are modified roots that anchor the plant to the seafloor.)

“That allows the plant to regenerate and continue growing,” he goes on.

“After I cut just a bit from each plant, I put the seaweed into a net bag and let it drain.”

Three years ago, O’Hallaren founded Seaquoia Wild Seaweeds, which now provides product to the local community-supported fishery program Ocean2Table, and offers a culinary class at New Leaf Community Market called “Cooking with Wild Seaweeds.”

A key aspect of O’Hallaren’s operation, he says, is sustainability: he only sources seaweed species that can sustain the harvesting, and he also educates the public on conservation. He ritually documents the quantity he’s removed for California Department of Fish and Wildlife

OPPOSITE PAGE: A school of blue rockfish weaves its way through the towering strands of the kelp forest, which acts as a sanctuary from predators. PHOTO: PATRICK WEBSTER SANTA CRUZ WAVES | 57

Through his company Seaquoia Wild Seaweeds, Ian O’Hallaren carefully prunes and harvests seaweeds in a manner that supports the species' health. PHOTO: TYLER FOX

and monitors the “sea gardens” regularly following a harvest, noting their rate of regeneration.

A Growing Market

The international and domestic markets for seaweed goods has a strong record historically, and it’s steadily increasing. The global seaweed industry is estimated at about $5.5 to $6 billion annually, with food products representing about $5 billion. That’s a total of 7.5 to 8 million (wet) tons a year. Around 81 percent of that market has traditionally been dominated by Asian nations, but industry expert Michael Graham believes the future of seaweed in California, and the rest of the nation, is bright.

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Marine Labs, founder of the unique company Monterey Bay Seaweeds, and the editor of The Journal of Phycology (the study of algae)—says that while seaweed faces a variety of environmental threats, the plant has a largely “happy story”: It grows faster than tropical bamboo (a foot per day on average), making it widely abundant under positive conditions; it has a variety of health benefits (it’s a superfood that is rich in nutrients); and the demand from restaurants is growing.

“Culinary is the biggest demand for kelp,” Graham says. “Additionally there are things like cosmetics, pharmaceuticals, vitamins—like kelp pills. But other real big ones are carrageenans, which can go into the denture moulds used for braces, and alginate, another product for

moulds. Seaweed is also used in the food industry as an additive, things for soups, salad dressings, and hand lotions, to create a certain consistency.”

Like O’Hallaren, Graham’s familyrun business, Monterey Bay Seaweeds, distributes seaweed product to chefs all over the country, from Los Angeles to New York City. But instead of harvesting from the ocean, Graham runs an aquaculture program in which he cultivates seaweed varieties in saltwater tanks. It’s the only land-based seaweed farm of its kind in California, he says.

“We control the water, [and] we control the quality really well,” he says.

“It uses very little electricity, and we don’t harvest [from the sea], so we have no impact on the natural population.”

Graham says that harvesting from

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IN DEPTH

“Through education, consumer demand, accountability, and transparency from companies, this is something that can have a positive impact for society and the environment.”

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PHOTO: PATRICK WEBSTER

—Ian O’Hallaren, owner of Seaquoia Wild Seaweeds

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the coastal seaweed population, as O’Hallaren does, is not problematic— pruning from the top layer exposes lower plant growth to sunlight, invigorating the whole organism.

“Kelp forests are pretty complex, but they’re also pretty resilient,” Graham says. “There are more than a hundred species of kelp around the world. It’s by far the most prolific [marine plant], the largest, and it creates the most significant habitat.”

The most varieties of kelp are available right here in California, he says. The Giant Kelp forest is the primary plant in the Monterey Bay, but “a lot of the hype” is also about the Bull Kelp, which begins to grow around San Luis Obispo and goes up to Alaska.

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“perfect storm” of environmental conditions threatening their overall survival, Graham says.

A Perfect Storm

That perfect storm began in 2013, when warm waters flushed along the California coast, an event referred to as the “warm blob.” Kelp loves cold water, which allows it to better retain nutrients. The warm blob surges are a natural oceanic event, but those warming temperatures are also coupled with overall warming due to climate change.

But the threat to California’s seaweed didn’t end with warmer waters. Around the same time, there was a massive sea star die-off, which caused the invertebrates to, in essence, melt. The sea star die-off allowed for a huge increase in sea urchin activity—and sea urchins are a bigger consumer of seaweed.

“Without predators, the urchins started coming out, and they’ll graze down a whole kelp bed,” Graham says.

“The sea urchins usually don’t do that because there are sea otters out there that will eat them, or sea stars—all these things that’ll munch on them—but that hasn’t been happening enough.

“It’s been especially problematic north of San Francisco, where there are no sea otters,” adds Graham. “The Bull Kelp north of San Francisco has been decimated, to the point that the abalone that normally eat the kelp were dying off in record numbers.” That caused the Department of Fish and Wildlife to close the abalone fishery.

Graham says it’s too complicated to simply say “this is a climate change story.”

“In the case with kelp, a whole bunch of things went bad at the same time,” Graham says. “We don’t know if they’re

PHOTO: PATRICK WEBSTER

IN DEPTH

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IN DEPTH

“The Bull Kelp north of San Francisco has been decimated, to the point that the abalone that normally eat the kelp were dying off in record numbers.”

—Michael Graham, seaweed expert and founder of Monterey Bay Seaweeds

These purple urchins have a ferocious appetite and can leave large areas of once-vibrant kelp forests totally barren. PHOTO: PATRICK WEBSTER

linked to one another or not. We don’t know if the warm blob and the decrease in nutrients available to the kelp affected the sea star disease. We still have kelp—it’s not as good as past years, but it is showing signs of recovery.”

The last time kelp was in such a precarious position was about 40 years ago, Graham says, when otters were still hunted, and fewer were regulating sea urchins.

Monterey vs. Santa Cruz

Emily Saarman, the policy coordinator at the Partnership for Interdisciplinary Studies of Coastal Oceans (PISCO) of Long Marine Laboratory, says that it’s an incredible time to be researching seaweed.

The most recent data from PISCO on Central California was acquired in 2016,

which showed an abundance of purple urchins per unit area at 300 times the historical average, Saarman says.

This year, surveys by Fish And Wildlife of Bull Kelp in Northern California reported a 94 percent reduction in numbers, according to Dr. Laura RogersBennett, and found widespread sea urchin barrens in their place—areas where urchins have consumed entire forests of kelp, leaving emptiness.

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DROP IN

IN DEPTH

PHOTO: PATRICK WEBSTER

The last time kelp was in such a precarious position was about 40 years ago, when otters were still hunted, and fewer were regulating sea urchins.

Observationally, Saarman says kelp growth in Santa Cruz seems to be doing significantly better than in Monterey.

“The kelp in Santa Cruz appears to be doing quite well. … We’re not seeing as much of a proliferation of urchins in Santa Cruz,” Saarman says, “but in the Monterey area it looks worse off.” She suggests that, perhaps, the otters are handling their urchin business a little more effectively in Santa Cruz.

Meanwhile, for O’Hallaren, his harvesting practices are as much about offering the public delicious cuts of Sweet Kelp, Kombu, and Sea Lettuce, as they are about raising awareness for this incredible plant from the ocean. As seaweed products become increasingly ubiquitous and popular nationwide, he hopes that it functions as a way for people to tune into sustainable practices and improved protections for the ocean.

“It’s about more transparency and accountability of where our food is coming from, and the greater issues around the impacts our demands for food have on the environment,” he explains. “I’m optimistic. Through education and consumer demand, accountability and transparency from companies, this is something that can have a positive impact for society and the environment."

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DROP IN ADVENTURE

N G I E L V A T R

K C U

MAKING MEMORIES, ONE WRONG TURN AT A TIME

By TYLER

T

raveling sucks. For one thing, it’s never as smooth as you think it’s going to be. Before you even step foot in the airport, you’ll huff and puff to try and squeeze every first-world luxury you can into your Samsonite square. The last 10 inches are a real bitch, but somehow you get the zippers to meet—only to realize your other running shoe is still on the floor behind you.

You’ll miss flights and get reamed with overweight charges and extra-bag fees. You’ll get stuck in the middle seat on your 13-hour direct flight and be forced to succumb to flatulent neighbors hogging both armrests. Your rental car is a real piece of shit and breaks down on your way to the hotel,

FOX

which tells you they’ve overbooked and that you’ll now be put up in the Moonshine Motel down the street.

Ah, yes, traveling can be a real joy.

I’ve had to endure these scenarios on multiple occasions, and it was no different during a recent trip to New Zealand. My girlfriend, Paige, and I had to pay an extra-bag fee and we also missed a flight due to a delay. Thank god I had a window seat on the long flight across the pond, but, sure enough, our rental car was a true turd.

For some reason, however, this trip wound up to be seamless and smooth. Maybe I’m getting wiser in my old age and learning to care less about things that are out of my control. Maybe my girlfriend is just plain awesome and keeps me calm,

like she did when TSA pulled me to one side for a little rub down.

One of my biggest takeaways from the trip is that by having an attitude of gratitude, these annoying little hiccups can create some hilarious and memorable moments. Just looking at our little silver rental car we named “Tilda,” with her missing hubcap and terrible tint job, brought us laughs every time. Every wrong turn and potentially negative situation led us to something new and exciting that we wouldn’t have experienced if we’d stayed on-course. Yes, just like life itself, traveling can really suck—but if we go through these journeys with an open mind and an open heart, the possibilities for pure magic are endless.

By having an attitude of gratitude, these annoying little hiccups can create some hilarious and memorable moments.

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v Long Point Session This was one evening that caught us by total surprise. Paige and I had just finished setting up camp at Purakaunui Bay and were settling in with a cold beverage, waiting for my cousin-in-law Josh to arrive.

The wind was onshore and funky, so I had written off the idea of getting in the water for a surf. Josh soon arrived and was met with a long-overdue bear hug. I offered him a beer but he politely declined, saying that these winds might be offshore over the hill. He suggested we go give it a gander. “Why not? Let’s do it,” I replied.

The three of us piled into his pick-up for a short-andbumpy ride to a spot called Long Point. As we came up over the hill to our destination, the ocean was putting on a totally different display. Groomed lines stacked to the horizon were marching toward the coast and detonating with some serious southern ocean power. “We might be a hair under-gunned,” Josh joked.

With nobody around and nothing else to do, we decided to go for it. My excitement heated up toward a boil with each fresh step through the tall grass. “What!?” I blurted out as another empty 8-foot wall reeled across the reef. After a slightly nerve-racking paddle out over a mine field of boulders we made our way into the line-up and proceeded to paddle up to the point toward the take-off spot.

About five minutes into the paddle, Josh yelled over to me, “Hey, so, what blood type are you?” A little confused, I replied, “Not sure, why do you ask?”

“Oh, no worries, I’ve just heard this spot is pretty ‘fishy,’” he shouted. The Jaws theme song started playing in my head. I did my best to shove that thought to the back of my mind, and we proceeded to score empty waves for the next hour and a half.

I was the first back to shore, where I greeted Paige, who'd been bundled up on the cliffside taking photos. I quickly stripped out of my wetsuit and into warm clothes to enjoy the sun, which was starting to melt over the rolling hills in the distance. The contrast between an emerald sea and mandarin sky was breathtaking. Paige and I hooted as Josh snagged one last ride and made his way up to our platform on the hill.

As he changed out of his wetsuit we all chuckled about his blood-type comment and reminisced over some of our excellent rides. With shoelaces now tied and backpacks on, we paused in silence to absorb every last ounce of color before our departure. “If sheep could talk,” Josh murmured as we turned to make our way back up the trail to the truck. “If sheep could talk … ” SANTA CRUZ WAVES | 6 9

DROP IN ADVENTURE

v Milford Sound Mission Milford Sound is one of New Zealand’s most popular destinations, with more than 600,000 visitors a year attracted to the remote area on the southern island. Paige and I did not hear of Milford Sound in the initial planning stages of our trip, but as fate would have it we pinned that exact location on Google Earth as a promising place for a stand-up paddleboard (SUP) excursion.

Upon further research and seeing some images of the area, we were sold. Now came the fun part: How do we experience one of the most beautiful destinations in New Zealand without having to do the whole touristy cruise-ship deal? Getting shuttled around like livestock while dealing with diesel fumes and ear-piercing announcements just wasn’t the vibe we were looking for. So we got creative.

We borrowed an inflatable 14-foot SUP from my buddy Brent Allen, and my cousin Suzie generously offered up the essential camping gear needed for our overnight outing. We mapped it, planned it and packed it.

As the hordes slowly moved toward the big ships at the docks, we quietly slipped into the water like Navy SEALs on a secret mission. We didn’t know if we were allowed to do this, or if anyone had ever done something like this before, which made the whole experience that much more exciting.

My ocean knowledge soon became handy: about two hours into our journey we ran into a serious headwind and chop that felt like we were in the middle of the Monterey Bay. After a quick break along the rugged shoreline we continued our mission, finally ending up on a small rocky shore with 1,000-foot lush green walls extending into the heavens. It’s times like these when nature makes you feel really small.

Still in our wetsuits, we hastily set up camp as small biting flies began their assault. Once situated, we hid inside our shelter with nothing but the Kyle Thiermann Show podcast, tequila and PB and Js. That evening we cooked condensed soup by the fire and watched as the sun set between the shoulders of giants. I’ll never forget those visuals. I could write a book about the experience, but my editor is already going to kill me for my verbosity, so I’ll try to wrap it up.

The next morning was dead calm and the water was like liquid glass. We made our way past massive waterfalls and a few colorful kayak tours, which gave us some seriously odd looks. “Where are you guys coming from?” one of the kayak guides shouted over. “Oh, just up the way,” we yelled back with mischievous grins. After a four-mile return paddle, we were hungry, tired and ready to get out of our wetsuits.

Coming around the last bend, the sight of our little silver rental car never looked so good. We pulled our craft up onto the cobblestone cove by the parking lot. We had done it! The hordes of frantic tourists hardly fazed us now, and after a high five and a hug, we crossed the street to the cafe for a much-deserved celebratory meal of pizza and beer.

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v Queenstown Jet boating, bungee jumping, mountain biking, paragliding, river surfing, skydiving ... The list of adrenaline-filled activities in Queenstown is endless, which meant that there was no way we were skipping this lakeside attraction. Our Airbnb peered out over the sapphire water with the jagged peaks of “The Remarkables” mountain range in the distance.

We only had a day here so we decided to kick-start the heart with a morning bungee jump. I went first with a little backflip off the bungee platform. Paige chose to do the Cutaway Swing and I’m pretty sure she woke some sleeping animals across the lake with her screams. If there was any lingering morning grogginess, it was gone now.

We continued our day by exploring the city, and spent a good chunk of time trying to find parking in the popular little town. With the day coming to a close we felt we needed to flee to somewhere with fewer humans.

We hopped on the lakeside road looking for a spot to take our inflatable SUP for a test run. Soon enough we found a secluded beach and quickly started to pump up our vessel.

Within minutes we were on the water with not a soul in sight. We paddled 100 yards out to get a more panoramic view. The dropping sun illuminated the hills and shadows danced with light as we sipped wine and soaked up the solitude. It was the recipe for a most excellent outing in the adventure capital of the world.

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A newbie finds a fresh perspective on Santa Cruz through disc golf

By LESLIE MUIRHEAD

My world has been ruled by competition and sports since an early age, and I like to think of myself as a well-rounded athlete.

So, when the time came for me to meet up with local disc-golfing pro Shasta Criss at Santa Cruz’s worldfamous DeLaveaga Disc Golf Course (known to the initiated simply as “DeLa”), my excitement comingled with a touch of anxiety: I was about to try my hand at a sport I knew absolutely nothing about.

When I arrive, the parking lot is practically full at 1 p.m. on a Tuesday. I meet Criss on a sloped green hill that is surrounded by trees and awash with sunbeams, giving it the feel a magical hidden meadow. Criss, a Soquel High School alumnus, has been a pro since 2005 and has traveled around the United States competing in tournaments. Last year was his break-out year: he won the Masters

Cup at DeLa and the Beaver State Fling in Oregon back to back.

“I have spent my whole life recreating at DeLaveaga park,” Criss tells me. “It is my sanctuary.

It is where I go to be with nature, see friends, slow down, and just be.

This property has helped shape me into the person I am.”

It’s both appropriate and intimidating that my first attempt at disc golf is happening at one of the sport’s most sacred and storied places.

The DeLa course was built in 1984, eight years after the disc-golf basket was invented, and is known worldwide. “It’s so highly regarded because of its challenge,” says David LeVan, who has been an avid member of the local community since the beginning. “It has amazing terrain, elevation changes, and it’s the kind of course where you need all the shots in your repertoire to play well.” For these reasons, Santa Cruz has hosted the disc golf’s

Opposite Page: Local disc-golfing pro Shasta Criss lets it fly from DeLaveaga's famous Top of the World hole.

Masters Cup for 30 years.

Many notable players have frequented the course, including the founding father of disc golf, Ed Headrick, who lived in Santa Cruz and helped build the community, and two Disc Golf Hall of Famers: Tom Schot, the 1991 world champion and the course designer of DeLa, and Marty Hapner, creator of the Professional Disc Golf Association’s first website.

“It’s unlike any other sport,” says LeVan, who notes that disc golf has exploded in popularity since it was started in Santa Cruz.

“I’ll be playing it until I drop dead,” he adds.

As I follow Criss and his backpack full of brightly colored discs away from the meadow and into the tall trees for our first hole, I’m already starting to get the appeal. At the hole, Criss pulls a disc from his pack and steps onto the concrete launching pad. He

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takes some calculated steps back before moving swiftly forward, letting his disc drive between the trees until it disappeared from view. This is the first of many times that day that I let out a long, drawn-out “Wow." I follow with a throw that quickly hits the ground not far in front of me. I shake it off and regroup for the next hole— the famous “Top of the World,” where sightseers come to get a picture of where our town meets the sea. I am taken aback by the cacophony of bird chirps that radiate from our surroundings, and look downhill to the basket 600-feet away.

Criss gives me some pointers, goes first, and then guides me to my best throw of the day.

The combination of the surroundings and Criss’ knowledge for the sport make my first outing—through one of the toughest courses in the country, no less—a memorable and helpful one. Now I understand why Criss calls this place his sanctuary. When we finish, he reaches into his backpack and hands me a disc that I can call my own. My competitive nature now piqued, the hand-me-down disc is sure to accompany me on the course again soon.

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HOW TO GET STARTED WITH

DISC GOLF According to pro Shasta Criss, it’s easy to see progress in disc golf if you are willing to put in some time and listen to the experts.

1. Start by grabbing a couple of used discs at the DeLa Shack located in the parking lot of the course (the experts will help you pick the right ones), Helm of Sun Valley, or Play It Again Sports.

2. Instead of jumping right onto the DeLa course, go to Derby Park, where there are four baskets with which you can practice and get the feel for your discs.

Also, check out some YouTube videos on how to throw properly. Make sure to visit pdga.com to learn the rules and course etiquette.

3. Keep in mind that DeLa is considered an advanced-level course, so don’t feel discouraged if you don’t get it the first couple of tries. The Pinto Lake course in Watsonville is also not to be missed.

4. Most of all, says Criss, remember to have a good time—that’s the point of disc golf, after all. “Sure, I compete at a high level, however I love playing just to have fun,” he says. “It is why I started and why I still love the game.”

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MAKING

ENCE CrossFit star Brooke Ence’s constant evolution

J

By ALOE DRISCOLL

uggling a cup of coffee with one hand and Rigs, her labradoodle, with the other, Brooke Ence faces her camera. It’s outfitted with a furry microphone windscreen and mounted on a flexible tripod with legs that resemble strings of pearls. Ence appears to be the epitome of style, confidence and ease as she shoots a quick video update for social media. The 28-year-old CrossFit legend has an online fan base approximately four times the size of Santa Cruz County’s population: 981,000 Instagram followers and 133,000 YouTube subscribers.

“Social media isn’t hard if you’re being your true self,” Ence says. “It’s hard if you’re trying to keep up with something that’s not you.”

Underneath rock-hard abs and killer quads is a sensitive, compassionate, and sometimes insecure woman who openly admits that she

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“SOCIAL MEDIA ISN’T HARD IF YOU’RE BEING YOUR TRUE SELF ... struggles with body image. “I felt a lot of shame about my body growing up,” she says, recalling how other kids made fun of her “manly” biceps.

Other forms of bullying have tainted her professional career as a blogger, stuntwoman and athlete: specifically, rumors that she takes steroids. To that, she responds that her unique physique is entirely the product of genetics—that plus three to six hours spent in the gym every single day.

Ence wowed the CrossFit community by winning the West Coast Regionals in 2015 and earning two first-place

finishes at the CrossFit Games.

In 2016, Warner Brothers hand-picked her to play an Amazon warrior and work as a stuntwoman in the blockbuster film Wonder Woman. But even as her successes mounted, Ence says she would experience intermittent “Imposter Syndrome,” or fear of being a fraud and an inability to internalize one’s own accomplishments. “It took me a long time to realize how amazing I am and how amazing all of these gifts that I have are,” she says.

This juxtaposition of vulnerability and strength may

be the key to Ence’s cult-like following. People constantly send her messages saying that she has changed their lives: from young girls struggling to fit in to professional athletes coming back from injuries.

Ence recently overcame a major injury herself: in March 2017, she underwent surgery for a herniated disk, which had kept her out of the CrossFit Open. “At that point I had built my identity around being a games athlete,” she says. “I had a hard time understanding that people liked me because of who I was and not because of what I looked like or how I performed in a workout.”

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Earlier this year, Ence managed to qualify for the 2018 CrossFit Regionals—a huge personal goal and source of inspiration for her fans.

Originally from Utah, Ence moved to Santa Cruz in 2012, when her then-boyfriend (now husband) Marston Sawyers was offered a position at CrossFit Headquarters.

“My first job in Santa Cruz was washing towels at a hair salon,” she remembers. At the time, her passion was dance, and a lack of studios in close proximity pushed her to dedicate more time to CrossFit, which she’d already been doing for a few years to stay in shape. Eventually, she became a certified coach and began teaching at CrossFit West Santa Cruz. In 2014, she competed for the first time in the CrossFit Open, placing sixth in the Northern California Regionals.

After several years as

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a sponsored athlete, Ence is finding her stride as an entrepreneur. Recently, she created her own brand, Ence Wear, a clothing line for men and women with active lifestyles. She says to keep an eye out for new products currently in the works: sports bras, leggings, and the everelusive “perfect booty short.”

Ence also launched an online training program for people who want the benefits of CrossFit methodology, without the high bar of competition.

As an example, Ence cites her sister, a mother of four who struggles with back pain: “Her goal is to feel good about herself, and live within a body weight and fat percentage that allows her have the life she wants,” Ence says.

The core benefits of the online program are “knowledge, community, customer service, and obviously good training.”

And the branding—Bare Naked—

speaks to a shared objective most people have in working out. “I don’t necessarily look great or fit in a lot of clothes, but I look good naked,” Ence laughs.

The initial segment of Bare Naked is an eBook, which includes daily exercises people can perform on their own at a CrossFit or global gym.

Participants can also subscribe to add-on segments like Peaches: a six-week cycle that targets booty and legs. A mobile app is currently in the works that will offer daily movement videos, live conversations, personalized support, and an online community.

“I feel like what I’m meant to do on this earth is help people understand their potential,” Ence says. In keeping with that objective, she offers the following advice for getting through hard times: “When you feel insecure about something, say it out loud. Then you realize how crazy it is.”

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“I FEEL LIKE WHAT I’M MEANT TO DO ON THIS EARTH IS HELP PEOPLE UNDERSTAND THEIR POTENTIAL.”

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D I Y

CA NN A BIS BA L M Bridget May, analytical chemist and founder of Little Green Bee (littlegreenbee.net), which makes topical wellness products in San Francisco, shares her recipe for a cannabis balm you can make yourself. Rather than reaching for the Advil after a surf session or a hard workout, try this soothing salve to alleviate muscle and joint pain. It can also be used to treat skin conditions like eczema, psoriasis, and dryness, as well as minor cuts and burns. May recommends using whole-plant cannabis tincture from your local dispensary to maximize the therapeutic effects.

Ingredients:

SKIN DEEP

By ALOE DRISCOLL

T

he cannabis plant has a plethora of applications that don’t involve getting high. The two best-known compounds in cannabis, tetrahydrocannabinol (THC) and cannabidiol (CBD), have anti-inflammatory, antioxidant, and pain-relieving effects. When applied topically, THC and CBD bind to receptors in the skin without entering the bloodstream or the brain, which means that they don’t produce the typical psychotropic effects.

“People are looking for a gentler solution to problems that they used to rely on pharmaceuticals to solve,” says Elise McDonough, who currently manages public relations for KindPeoples dispensaries in Santa Cruz and previously worked as an editor at

High Times. “These [topical] delivery methods are less focused on the euphoria, and more focused on health and wellness.”

Cannabis topicals, which include creams, oils and salves, have populated medical dispensary shelves for years, where they were once seen as a sideshow to the main attraction—cannabis flowers. But thanks to legalization and changing attitudes, the world of topicals has recently blossomed into a trend unto itself.

Options now include beauty and self-care products like bath bombs, facial steams, massage oils, lubricants and much more. Whether you want to make your own (it is legal, after all!) or shop around, here are some ideas to get you started.

4 tablespoons beeswax ½ cup coconut oil 5 drops peppermint oil 5 drops lavender oil ½ teaspoon cannabis tincture Directions: Place beeswax, coconut oil, and cannabis concentrate in a double boiler. Heat gently until melted. Add essential oils, mix well, and pour into a jar or other container. As the mixture cools, it will solidify into a balm. Rub a liberal amount on any part of the body for relief from pain and inflammation.

THE ABCs OF CBDs THC is the molecule that produces the famous “high” when smoked or ingested.

CBD, on the other hand, is non-intoxicating, and has been shown to lower anxiety and improve depression.

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Life after decks ALEXANDER MICHAEL WONG TURNS SKATEBOARD TRASH INTO FUNCTIONAL NEW TREASURES

PHOTO: LESLIE MUIRHEAD

BY J.D. RAMEY here do used skateboard decks go when they die?

If they fall into the hands of Alexander Michael Wong, they’ll be reincarnated as tables, cutting boards, picture frames, coasters, bottle openers and keychains.

W

For the past few years, Wong has been running Upcycled Skate Art, a company that turns used skateboard decks into furniture, household items and topographical maps, among other things.

Wong, 31, moved to Santa Cruz from Santa Barbara in 2015 to attend UC Santa Cruz, where he rekindled one of his old passions. “I got fat and old

and hadn’t been on a board in a while, so I started skating a lot more,” the Santa Cruz-based artist recalls.

Then inspiration struck. While completing a major in economics, he began making functional art from skateboards to relieve the stress that came from constantly creating spreadsheets and reports.

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PHOTO: JACK LEONARD @_JACKLEONARD_

PHOTO: JACK LEONARD @_JACKLEONARD_

PHOTO: JACK LEONARD @_JACKLEONARD_

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Wong, who used his old decks as wall decorations while in middle school and high school, took on his first skateboard art project at the request of his youngest sister.

When she asked him to make her a Christmas gift out of his used boards, he rose to the occasion by crafting an iPhone speaker amplifier. He has since replicated this design many times for commission orders.

The friendly artist estimates that he has used 400 to 500 decks in projects for Upcycled. He names the colorful five-layer laser-engraved topographical maps that he makes in collaboration with Santa Cruz Engraving as some of his favorite pieces.

All of the boards that Wong uses come from local skate shops and skateboarders. “When I skate at parks, people I skate with will collect some boards and throw them my way when they see them around town,” he explains. In addition to having collection bins at Santa Cruz skate shops like Bill’s Wheels Skateshop, Skateworks and Pacific Wave Surf Shop, he stops into different shops whenever he’s on the road and grabs any boards that are taking up space. Some people also send him their used boards or simply drop them off at his doorstep.

While growing up, Wong acquired skills that have aided him in creating designs for Upcycled. As the nephew of a general contractor, he grew up taking summer jobs in demolition, framing and roofing.

His background in woodworking is compounded by his strong understanding of math and geometry, at which he excelled from an early age.

Fun as it might be to create art from a skateboard, some parts of the process are downright tedious. The first step—getting rid of the grip tape and the residue that it leaves—is by far the hardest. “There’s really nothing

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PHOTOS: COURTESY OF UPCYCLED SKATE ART

PHOTO: JACK LEONARD @_JACKLEONARD_

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fun about it, ’cause you’re losing your fingerprints, scraping your nails and getting cut up,” Wong states.

He adds that heat is one’s best friend in this process. “I really try to do everything as sustainably as possible, so if I can avoid using power, I will,” he notes. “Generally, I wait for there to be a really nice, sunny day, and I’ll throw [the boards] out in the sun for a few hours. That will heat up the adhesive on the grip,

and that allows me to get it off a lot easier.”

This is only one of many examples of Wong’s efforts to maximize the sustainability of his work. As a business that makes use of skateboards that would otherwise end up in landfills, Upcycled won this year’s Santa Cruz NEXTie award for Green Business of the Year. Wong also builds tiny homes with his cousin Max Regan, whose father is the

general contractor for whom Wong worked in the summer when he was growing up. Wong says Regan is “very passionate about sustainability, much like I am: reducing your footprint, maintaining the environment.

Every second he’s not in class, he’s watching documentaries about how he can help save the earth, be better as a human being and do his part.”

Those who aren’t quite ready to make the move into a

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PHOTO: JACK LEONARD @_JACKLEONARD_

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WATCH tiny home can still help promote sustainability by purchasing Upcycled Skate Art’s products.

In addition to several shops in the Santa Cruz area, the company’s wares can be found in the Campbell gift shop Redemption and in two different stores in Phoenix, Ariz., or you can do your shopping online at upcycledskateart.com.

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STORIE S Watch the video online on our website and social media channels.

This video was made possible by the generous support of local nonprofit Save Our Shores.

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“From lower back issues to hamstrings and shoulders the stretches and strengthening exercises Emile taught me were life changing”

—T Y L E R F OX

SURF SPECIFIC PILATES WITH EMILE HAWLEY

A SANTA CRUZ ORIGINAL SMOKESHOP SINCE 1978

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Host a private beach cleanup, paddle cleanup, or habitat restoration project

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saveourshores.org/corporateopportunities SANTA CRUZ WAVES | 1 0 5

Voted Favorite Breakfast Burrito

Santa Cruz

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

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M–F: 6:30am–3pm • Sat–Sun: 7am–4pm 831-477-0543 • ChillOutCafeSantaCruz.com • 860 41st Ave

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Thursday:

Saturday:

Prime Rib16oz10oz- 19.95 - $14.95

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1 0 6 | SANTA CRUZ WAVES

Hanloh Thai Chef Lalita Kaewsawang.

PHOTO: ANNA VOLOSHYNA

Tastes of the

WORLD

Three local pop-ups that are dishing up global flavors

By DAVE DE GIVE

I

magine traveling the world with the purpose of tasting food in all manner of exotic locales, meeting international chefs up close as they prepare mouth-watering meals they first experienced in their childhoods

and later carefully perfected to share with others. While most of us don't have the budget for this ultimate foodie fantasy, we can experience the next best thing: far-flung flavors right here in our own backyard. Santa Cruz

is brimming with chefs who bring the food traditions of their homelands to local plates and palates—such as these three up-and-comers who are sharing their cultural roots with exciting local pop-ups.

SANTA CRUZ WAVES | 1 07

7941 Soquel Dr., Aptos 1520 Mission St., Santa Cruz open 11am til 11pm everyday open at 10am on weekends burgerlovesbeer.com

Enjoy Live Music and Dinner Tuesday Nights on the Patio

1 0 8 | SANTA CRUZ WAVES

FOOD&DRINK

THAI

PHOTO: ANNA VOLOSHYNA

LOCAL EATS

Hanloh THAI

H

anloh Thai Chef Lalita Kaewsawang has been cooking since she was 8 years old, when her grandmother first dazzled her taste buds and piqued her interest by preparing delicious homemade Thai curries. She also learned the art of cooking from her father and her neighbors in Nonthaburi, Thailand, a small city along the Chao Phraya River north of Bangkok, where her grandmother would sometimes give her two 10-baht coins to buy dinner from one of the many street vendors nearby.

Kaewsawang left Thailand to attend high school and then college in the United States. Still in love with cooking, she ran an informal pop-up restaurant out of her dorm room at

Wesleyan University in Connecticut.

She has cooked professionally in cities all over the country, and in 2017 she created Hanloh, naming her Thai-style pop-ups in Santa Cruz and the San Francisco Bay Area after a common Thai greeting.

While she is an expert in cooking a wide variety of Thai food, her grandmother’s curries have a special place in her heart, and in her kitchen.

“My grandmother used to make her own curry paste with stone mortar and pestle,” she says. “Now I use both the traditional technique for small parties and resort to electric [kitchen] tools for large batches.”

Each type of curry is prepared differently. So where she’ll use herbs roasted over an open fire or in an oven for

her khao soi paste, her green curry herbs are blended fresh and then brought to a boil in a coconut broth.

One challenge of cooking exotic foods in a new land is being able to find the right ingredients, and Kaewsawang is constantly seeking them out. She was thrilled last year, for example, when a Pleasure Point orchard grower contacted her to let her know they had makrut trees with locally grown makrut limes.

“I was so happy because I tried reaching out to so many folks and none of my leads were working out,” says Kaewsawang. “Makrut lime is essential to Thai cooking and to find them grown locally is a blessing.”

For more information, visit hanloh.com.

SANTA CRUZ WAVES | 1 0 9

A com neighbo for h

d a i ly

Breakfast

Weekly

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

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

Full service

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

C oO pfe nfd aei lye@B7aam r

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

in the bar

H a p py H o u r

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

11 0 | SANTA CRUZ WAVES

| www.idealbarandgrill.com |

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

831.423.5271

f

FOOD&DRINK

DUTCH-INDO

PHOTO: TYLER FOX

LOCAL EATS

Efi’s

KITCHEN

W

ith each of her parents being of both Dutch and Indonesian extraction, it’s not surprising that Michelle McKay developed a love of Dutch-Indo cuisine. Now she’s dishing up Dutch-Indo-inspired fare for the Santa Cruz community through Efi’s Kitchen (pronounced Afee’s), her catering and pop-up business that is named after her mother.

“Dutch-Indo food is one of the oldest fusion cuisines. It developed over a period of more than 350 years,” explains McKay. “The Dutch colonized what was then called the Dutch East

Indies before Indonesian independence after World War II.” Her parents left Indonesia as refugees after independence, moved to the Netherlands and eventually settled in the United States, where McKay is now happy to be sharing Dutch-Indo fusion food locally. “There is such a cultural assortment of good food popping up all around Santa Cruz and I am happy to be a part of [that] growing community,” she says.

The U.S.-born McKay is the youngest of eight siblings, and as her parents were already retired as she grew up, she

spent much of her childhood watching them prepare meals for the family.

Starting with a style that’s already a fusion makes McKay unafraid to experiment—she often gives her food a local twist or combines it with food from other cultures. “I can make Rendang over rice,” the chef says, “but when you take Rendang and turn it into a taco with a cucumber salsa and a coconut-cream sauce … or sweet soy pork belly in a folded bao bun, [it’s] mouthwatering.”

Learn more about Efi’s Kitchen at efisdutchindo.com.

SANTA CRUZ WAVES | 111

Thank you for voting us best bar and happy hour! westside - santa cruz 841 almar ave. santa cruz open daily lunch & dinner 11am - 2am sunday brunch 10am

happy hour

new aptos location

$3 - $7 apps | $2 off draft and glasses of wine $1 off well cocktails daily 4pm-6pm & 11pm- 12am sunday 11 am - 6pm

8017 soquel drive, aptos open daily lunch & dinner 11am - 12am Sat/Sun brunch 10am-2pm fri/sat open until 1am

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

G...

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Paul Topp Photography

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AST

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FOOD&DRINK

ENGLISH

PHOTO: CHRISTINA YAN

LOCAL EATS

Scrumptious

FISH AND CHIPS

S

crumptious Fish and Chips owner Tim Korinth loves all the usual things about living in Santa Cruz. But one of the things he always missed locally was an authentic batch of fish and chips. Korinth and his wife and co-owner of Scrumptious, Helen Gilbert-Korinth, moved here in 2000 from the small village of Dedham, England, about an hour northeast of London.

“After awhile you get certain cravings for food and beverages,” says Korinth. “There's always that one craving that might come out as you get into the weekend like, ‘I wish I could have a real good portion of fish and chips.’ But wherever we went [for fish and chips] we were always disappointed,

whether it was a restaurant or in a pub, it just never matched.”

So Korinth and his wife set out to recreate that taste themselves. Korinth grew up watching his grandmother make authentic, fresh fish and chips. The key, he explains, is to make everything from scratch with fresh and local ingredients.

It starts with good fish, and Korinth typically uses Pacific cod purchased locally from Stagnaro Bros. Korinth uses only sustainable fish that meets the Monterey Bay Aquarium’s Seafood Watch criteria. He also uses locally sourced beer to make the batter for the fish, and tartar sauce made from scratch.

Korinth, who was born in Germany but grew up in England, also makes a curry and a secret-ingredients-flavored

ketchup sauce based on an authentic German sauce recipe. Finally, he employs the traditional twice-cooked method to prepare the chips, because regular frying just won’t do. The potatoes are peeled and hand-cut, soaked overnight to remove excess starch, fired at a low temperature to soften the potato, and finally cooked at a higher temperature to achieve a golden crunchy exterior with a fluffy interior.

“I still go to the U.K. once or twice a year and I've been able to compare what I did [here] to what they eat there,” says Korinth. “It's [right] up there: I would say it's pretty accurate … There are a few tweaks to the ingredients, but overall it's pretty authentic.”

Learn more at scrumptiousfc.com.

SANTA CRUZ WAVES | 113

�.� Seabright Ave. ..am – am Daily •

–

+

––– BEERS

FULLY STOCKED BAR ## Seller of Jameson in Northern CA

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114 | SANTA CRUZ WAVES

POOL TABLE JUKEBOX BIG SCREEN TVs & FREE WI-FI

– HAPPY HOUR

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

– ––– Ocean Street tam--am daily •

+

FOOD&DRINK

DRINKS

PHOTO: COURTESY OF STEEPED COFFEE

JOE

ON THE

GO

STEEPED COFFEE MAKES HIGH-QUALITY COFFEE FOR THE ADVENTUROUS LIFESTYLE

By NEAL KEARNEY

M

illions of Americans, myself included, start their day with a nice, hot cup of coffee—that caffeinated kick-start we need to muster the energy and willpower to head into another long day of 21st century chaos. We have a litany of methods—the coffee maker, French press, pour-over dripper, espresso machine, et al.—at our disposal for

preparing “the other black gold” at home, and the outside world is peppered with artisanal and chain coffee shops, making sure we’re never far from a good brew.

But amongst those options, something is still missing: what is a coffee drinker to do on the go? While traveling? When camping? When it’s too inconvenient or impractical to bring your own coffee-making equipment, and

buying it from cafes is too pricey to do regularly? This is a problem that Santa Cruz resident—and coffee aficionado— Josh Wilbur set out to solve.

As the CEO and founder of Steeped Coffee, Wilbur has come up with a unique, simple solution to make portable coffee quick, painless and delicious: lightweight “filter bags” filled with precision-ground, direct-trade coffee.

SANTA CRUZ WAVES | 11 5

70 SELF-POUR TAPS BEER|CIDER|WINE

See what’s on tap at pourtaproomsantacruz.com

Barbecue and Beer Summer Pairings Come in for good eats and pairings from the best that our local brewers and farmers have to offer.

Check Facebook for dates and specifics.

HOURS 11:30–9:00 Sunday - Thursday 11:30–9:30 Friday - Saturday

ALL NEW MENU Now serving lunch and dinner 110 Cooper Street (enter on Pacific Ave)

11 6 | SANTA CRUZ WAVES

Closed Mondays cremerhouse.com • 831-335-3976

FOOD&DRINK

DRINKS

Steeped Coffee wants you to ditch the various coffee-making accoutrements on the left for its sleek nitro-sealed bag on the right. PHOTOS COURTESY OF STEEPED COFFEE

The inspiration? Thanksgiving at the in-laws. “I had already thought that there should be a simpler way to make great coffee,” Wilbur says. “My in-laws don’t have a brewing station for great, whole-bean, specialty coffee. Before Thanksgiving I handmade several coffee bags by using filters, funnels, staples, and chopsticks, of all things.”

“My family is used to me, so I didn’t get too many strange looks,” he adds, laughing.

Wilbur tinkered with his primitive concept and, by that December, he had friends sampling his prototypes. He shelved the business side for a few years to sort out some of the finer points he desired in his final product: Ethically sourced coffee, quality beans, freshness and density of grind, controlled water permeability in the filter bags, and environmental sustainability. Once he was convinced the fledgling business had nailed those, Steeped Coffee was officially born.

Roasted locally in small batches, Steeped Coffee comes in single-serve packets that you can fit into your pocket.

All you need is a cup and some hot water, five minutes to let it steep, and, if you are indulgent, like me, sweetener and some kind of milk. This clever design led the company to nab a 2018 NEXTie award for Most Innovative Company of the Year.

When I sampled the light roast “Sunrise Blend” on a sunny afternoon in late March, I followed the simple instructions: heat water, pour into cup with bag inside, then dip the bag around and swirl. The company suggests five minutes to allow it to steep, after which you can leave the bag in while you sip.

Unlike the bitterness that results from leaving a tea bag in your mug too long, Steeped Coffee only gets stronger and more flavorful until it finally plateaus. I took Wilbur’s advice to “Let it ride!” and found that the taste never became too acidic or harsh.

The flavor was earthy and robust,

smooth yet strong. My mind quickly perked up, providing a solid energy boost.

As I sipped, I mused on the mystery of why this idea hadn’t already been thought of. Wilbur explains that premium coffee roasters have “… shied away from offering their specialty grounds in single-serve packaging because it’s impossible to keep the grounds fresh and [it] ruins the taste.”

Steeped Coffee developed a way around that problem: “With our nitrosealed bags, oxygen is replaced with nitrogen, so the coffee stays fresh, as if it was ground moments ago,” Wilbur says.

A much-appreciated form of coffee-withdrawal prevention, the company’s single-serve packs are ideal for backpacking, road-tripping, long days at the office and any other situation in which a quality-coffee-lover needs to know where their next fix is coming from.

Steeped Coffee is currently available for one-time or subscription purchase at steepedcoffee.com.

SANTA CRUZ WAVES | 117

Happy Hour

Healthy

(mon - fri 2pm - 5pm)

Jamaican Cuisine

Live Music

Catering

(fri & Sat nights)

Chill Atmosphere

& gift certificates available

Dog Friendly + outdoor patio

(831) 316-7575 WWW.JERKHOUSESANTACRUZ.COM 2525 SOQUEL DR. SANTA CRUZ, CA 95065

wine.beer.tapas local wines, beers & ciders on tap

Try Us For Your Party or Special Event

Aptos Village

8050 Soquel Dr 831- 612-6191

cantinewinepub.com

11 8 | SANTA CRUZ WAVES

Bottle & Flight Specials Mid-week

Enjoy The View From Our Outdoor Patio

• Dog Friendly Patio • 9 Handcrafted Beers on Tap • Join Us for Happy Hour!

- Mon-Fri 3-6pm - Drink Specials - 1/2 Off Select Apps

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Open Daily: 11:30am-Close 519 Seabright Ave, Santa Cruz 831.426.2739 SeabrightBrewery.com S A N TA C R U Z , C A • E S TA B L I S H E D 1 9 8 8 •

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SANTA CRUZ

ORDER ONLINE @

surfcitysandwich.com

(831) 346-6952 4101 Soquel Dr, Soquel, CA 95073

GO FRESH, OR GO HOME! SANTA CRUZ WAVES | 11 9

CAFE CRUZ

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

ASSEMBLY Seasonal rustic California cuisine.

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

AQUARIUS - DREAM INN Spectacular oceanfront dining just off the beach in Santa Cruz. One of Santa Cruz's top dining destinations, Aquarius offers seafood and organic Californian cuisine. Open every day

12 0 | SANTA CRUZ WAVES

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

175 W. Cliff Drive, Santa Cruz, www.dreaminnsantacruz.com

BETTY'S EAT INN Locally owned burger joint with a fun vibe. Features award-winning burgers, fries, salads, beer, wine and shakes. Soak up the sun on the outdoor patios at all three locations.

Expanded menu and full bar at this location only. 1222 Pacific Ave, Santa Cruz, (831) 600-7056, www. bettyburgers.com.

Other locations: Midtown (505 Seabright Ave.) and Capitola (1000 41st Ave.).

HULA'S ISLAND GRILL

MOZAIC

California twist on Hawaiian island

Eastern fusion menu, filled with

grill and tiki bar. 221 Cathcart St.,

vibrant dishes from arugula pesto

Santa Cruz, (831) 426-4852,

pasta to Greek moussaka. Enjoy a

www.hulastiki.com

belly dancer on Friday nights and

A Mediteranean and Middle

daily happy hour specials. Open

IDEAL BAR & GRILL

daily from 11:30 a.m. to 9 p.m. 110

A Santa Cruz institution with

8663, mozaicsantacruz.com

Church St., Santa Cruz, (831) 454-

amazing beach, boardwalk and wharf views. Open every day, featuring

PACIFIC THAI

nightly specials and a full bar. 106

Authentic Thai cuisine and boba

Beach St., Santa Cruz,

teas in a modern and casual dining

(831) 423-3827,

atmosphere. 1319 Pacific Ave., Santa

www.idealbarandgrill.com

Cruz, (831) 420-1700, www.pacificthaisantacruz.com

LAILI

EL PALOMAR

Santa Cruz's answer to high-quality

PLEASURE PIZZA

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

Mediterranean / Indian / Pakistani

Offering traditional pizza, as well as

/ Afghan food. 101 Cooper St., Santa

new and exciting tastes and textures.

Cruz, (831) 423-4545,

1415 Pacific Ave., Santa Cruz, (831)

www. lailirestaurant.com

600-7859, www.pleasurepizzasc.com

We always have surfing on two new dedicated live surf TVs SANTA CRUZ WAVES | 12 1

FOOD&DRINK DINING GUIDE

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

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

Specials

ROSIE MCCANN'S IRISH PUB & RESTAURANT Serving fresh, seasonal food, such as salads, grass-fed burgers, and sustainable fish dishes, with 29 beers on draft. 1220 Pacific Ave., Santa Cruz, (831) 426-9930, www.rosiemccanns.com

SOIF RESTAURANT & WINE BAR A comfortable place to drink great wine, eat food that is as good as the wine, and then—if the wine is to your liking—buy some and take it home. The restaurant is open Monday through Thursday from 5 p.m. to 9 p.m., and until 10 p.m. Friday and Saturday. 105 Walnut Ave., Santa Cruz, (831) 423-2020, www.soifwine.com

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

Harbor

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

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

LA POSTA RESTAURANT With inventive Italian dishes crafted from local and seasonal ingredients, La Posta is a neighborhood restaurant that brings the soul of Italian cuisine into the heart of Seabright. Open Tuesday through Sunday from 5 p.m. 538 Seabright Ave., Santa Cruz, (831) 457-2782, lapostarestaurant.com.

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

Westside/Scotts Valley BACK NINE GRILL & BAR

Iconic restaurant and bar located at the harbor. 2218 E. Cliff Drive, Santa Cruz, (831) 476-4560, www.crowsnest-santacruz.com

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

Midtown

BURGER.

THE CROW’S NEST

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 Authentic Hawaiian-style plate lunches.

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

12 2 | SANTA CRUZ WAVES

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

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) 8791100, www.costanoa.com

P

& NO

Authentic Hawaiian Style Cuisine...

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

SANTA CRUZ WAVES | 12 3

12 4 | SANTA CRUZ WAVES

FOOD&DRINK

DINING GUIDE

HOLLINS HOUSE

THE POINT CHOPHOUSE

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

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

A traditional neighborhood steak “chop” house restaurant where generations of local families, friends and visitors to the area meet to celebrate in a casual setting.

With good honest food, local draft beer and wine, and premium cocktails, the Point Chophouse offers something for everyone—even the little ones. Dinner and happy hour daily; breakfast and lunch weekends. 3326 Portola Drive, Santa Cruz, (831) 476-2733, www. thepointchophouse.com

PARISH PUBLICK HOUSE

THE SAND BAR

MISSION ST. BBQ

British-influenced pub food with full bar.

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

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

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

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

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

EAST SIDE EATERY, PLEASURE PIZZA Offering traditional pizza, as well as new and exciting tastes and textures. 800 41st Ave., Santa Cruz, (831) 431-6058, www.pleasurepizzasc.com

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

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

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

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

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

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

851 41st Ave, Capitola, (831) 713-5520

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

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

Soquel

MARGARITAVILLE

CAFE CRUZ

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

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

THE JERK HOUSE 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

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

SANTA CRUZ WAVES | 12 5

FOOD&DRINK DINING GUIDE SURF CITY SANDWICH Fast-casual dining with craft sandwiches, gourmet soups, salads, and a micro-taproom. 4101 Soquel Drive, Soquel, (831) 346-6952, www.surfcitysandwich.com

TORTILLA FLATS For more than 25 years, their Mexican food has blended the fieriness of Mexico with the sophistication of French sauces, and the earthiness of the Yucatan and complexity of Santa Fe with all the freshness and lightness that Californians expect. 4616 Soquel Drive, Soquel, (831) 476-1754, tortillaflatsdining.com

Aptos/Watsonville AKIRA Now in Aptos, sushi made with fresh-caught seafood and locally grown produce. 105 Post Office

12 6 | SANTA CRUZ WAVES

Drive, Ste. D, Aptos, (831) 7082154, akirasantacruz.com

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

BITTERSWEET BISTRO With its vast menu options from burgers to filet mignon, locally sourced produce, fresh fish and amazing desserts, the varied ambiance is perfect for an intimate dinner or casual gathering with family and friends.

Enjoy a local beer on tap in the lounge while watching one of your favorite sports. Relax during happy hour with a handcrafted cocktail. The heated outdoor patio welcomes good dog owners and their furry friends.

787 Rio Del Mar Blvd., Aptos, (831) 6629799, www.bittersweetbistro.com

BURGER.

FLATS BISTRO

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

Coffee, pastries and wood-fired pizzas.

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

CAFE BITTERSWEET

THE HIDEOUT

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

CAFE RIO

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

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

Traditional, delicious recipes, cooked fresh daily, served with a genuine smile.

261 Center Ave., Aptos, (831) 688-4848, www.manuelsrestaurant.com

CILANTROS

PALAPAS RESTAURANT & CANTINA

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

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

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AUGUST 2018 SALINAS CIT Y CENTER Join Us For:

AUGUST 10 TH KICK OFF PARTY

AUGUST 11TH FOOD & WINE FESTIVAL

TICKETS ARE ON SALE NOW! SALINASVALLEYFOODANDWINE.COM

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FOOD&DRINK DINING GUIDE PARISH PUB

MALONES GRILL

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

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

Long-standing eatery and pub offering steak, seafood, burgers, vegetarian options and patio seating. 4402 Scotts Valley Drive, Scotts Valley, (831) 4382244, www.malonesgrille.com.

SANDERLINGS IN THE SEASCAPE BEACH RESORT

Monterey County

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

ABALONETTI

SEVERINO’S BAR & GRILL

FAVORITE LATE NIGHT PLACE TO EAT

Award-winning chowders, locally sourced ingredients. 7500 Old Dominion Court, Aptos, (831) 6888987, www.severinosbarandgrill.com

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

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

THE CREMER HOUSE

FAVORITE MOLE

The perfect spot to enjoy a cold, handcrafted beer, a glass of local wine, or a homemade soda while trying dishes using local, organic, farm-raised sustainable ingredients, as well as vegetarian items. 6256 Hwy 9, Felton, (831) 335-3976, www.cremerhouse.com

Scotts Valley BRUNO'S BAR & GRILL Offers American cuisine for lunch and dinner all week long and brunch on the weekend, plus onsite and offsite catering and banquet space for special events.

With two bars, it’s the perfect spot whether you are craving burgers, steaks, ribs or salads, or just want to have some fun in Scotts Valley. 230 Mount Hermon Road, Ste. G., (831) 438-2227, www. brunosbarandgrill.com

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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., Monterey, (831) 6552337, 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

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., Monterey, (831) 655-3031, www. bullandbearca.com

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

JACKS RESTAURANT & LOUNGE Eatery at the Portola Hotel serving sustainable cuisine in a nautical-themed dining room and lounge.

2 Portola Plaza, Monterey, (831) 6492698, www.portolahotel.com/jacksrestaurant-lounge

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

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Nursery Gift Shop & Garden Art

March_Wellness_Ad_FINAL.pdf

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10:35 AM

Locally owned since 1986

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2218 Mission St, Westside Santa Cruz (831) 429-8424 | f: thegardenco 13 0 | SANTA CRUZ WAVES

COOL OFF

FIELD NOTES

PHOTO: MARA MILAM

LIFE SKILL : IMPROVISE

By KYLE THIERMANN

“I

like Justin Timberlake,” I confess to a man I’ve only just met. He gazes back at me and replies, “I like Justin Timberlake, too. It feels good to say it.”

“I like Justin Timberlake,” I say again, this time more emphatically. For two minutes we change our cadence, tone, and arrangement of words. At one point I cry into my arms, shaking on the ground, repeating the celebrity’s name. By the end we are screaming in unison with our arms over our heads:.

“We like Justin Timberlake!” Then, we bow to our audience of 11 people and walk offstage.

It’s a typical Saturday morning at The Fun Institute, a local improv center. The point of our exercise is to illustrate the range that can be conveyed with only a few words.

Going to improv for the first time is a lot like going to a nude beach—it can make you feel terribly vulnerable

and exposed until you have the realization that everyone around you is in the exact same situation as you are. Improv is an imperfect art, and it creates a space where people can “fail” can have profound effects on creativity and social anxiety.

“In class, if someone messes up, they aren’t allowed to say ‘I’m sorry.’

Instead, they need to say ‘I’m sexy,’” says Clifford Henderson, an improv coach and author who launched The Fun Institute in 1991 with her partner, Dixie Cox. “One of the core tenets of improv is that if I make you an offer, you must accept it,” adds Henderson, meaning that if someone holds out their hand and presents an imaginary baseball, everyone on stage must accept it as a baseball and continue the exercise with the object in play.

Growing up can flatten our personalities. When we sacrifice pillow fights for fluorescent lights,

our creativity dims. Over the past few months I have spent most of my Saturday mornings at The Fun Institute operating nuclear submarines, captioning the Jamaican bobsled team, and swooning over Justin Timberlake, and I can confirm one insight from this experience: imagination is a muscle, and when we exercise it, we unlock secret doorways to aspects of ourselves that have been filed in the dusty attics of our subconscious for years.

The famous essayist Rose Tremain once wrote, “life is not a dress rehearsal.” The lessons of improv can be applied to other aspects of life. The ability to think on your feet when asking for a pay raise is better than being shackled to notes. The willingness to fail quickly is better than moving through life petrified to make a mistake. And certainly, it’s better to be sexy than sorry.

SANTA CRUZ WAVES | 13 1

Rainbow Fin Company owner Glen De Witt shows off a stack of 50th-anniversary edition fins.

PHOTO COURTESY OF RAINBOW FIN COMPANY 13 2 | SANTA CRUZ WAVES

5

50 J

FROM THE WILD EARLY DAYS TO A LASTING LEGACY OF INNOVATION, RAINBOW FIN COMPANY CELEBRATES FIVE DECADES OF HISTORY

COMPANY FEATURE

THE FIRST

A

rguably one of the most historic years in American history, 1968 bore witness to seismic social and political changes, as well as significant tragedies, like the assassinations of Martin Luther King Jr. and Robert F. Kennedy, and triumphs, like the first humans orbiting the moon in Apollo 8. It was during this memorable time, in a chicken coop-turned-shaping bay in Soquel, that surfboard shapers Tom Knight and

By NEIL PEARLBERG

SANTA CRUZ WAVES | 13 3

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J COMPANY FEATURE

1968 - 2018 Tom Overlin began designing, shaping and producing surfboard fins.

The business was dubbed Rainbow Fin Company, and soon relocated to Live Oak, where a surfer named Glen De Witt walked through its doors. De Witt and his wife had recently moved from the East Bay to 37th Avenue, where he began shaping surfboards for his personal use at their Pleasure Point surf shack.

In need of fins, De Witt visited the fledgling fin company on Thompson Avenue, where Knight sold De Witt a fin and offered the newcomer a $95-a-week job glassing and polishing.

“My rent on 37th Avenue was $75 and I was now making almost $400 monthly income, making fins and surfing—life couldn’t get any better, I thought,” recalls De Witt. A year later, in 1970, De Witt and Knight solidified their bond by becoming co-owners of Rainbow Fin Company. At the same time, Overlin moved to Brookings, Ore., where he began a new business.

“Those days were the wildwild West and life was fast and furious,” reflects De Witt, who now owns the company—which celebrates its 50th anniversary this year—with his wife, Kathy De Witt, and his daughter, Sarah Broome.

The company soon took a turn that very nearly ended its run. “Life was spinning out of control—between fatherhood, surfing, work and heavy doses of partying, I realized personal change was needed,” says De Witt.

Knight and De Witt closed Rainbow Fin and moved their

TOP LEFT AND BOTTOM RIGHT PHOTOS: TYLER FOX, VINTAGE PHOTOS: COURTESY OF RAINBOW FIN COMPANY

families to Napa, where they both enrolled at Pacific Union College to study theology. But, while living in the hills above Napa proved to be a spiritual awakening, the friends found it difficult to support their families as full-time students.

A new opportunity arose during a surf trip to Bolinas, when they stopped by Smooth Hill Surf Shop and the owners asked if they knew how to make skateboards. “‘Of course we can make those,’” De Witt remembers saying.

“We were back as artists and we were back in the money,” De Witt says. Soon, Smooth Hill Surf Shop gave them an order for skateboards as well as surfboard fins, and Rainbow Fin Company came back to life.

“I spent nights dreaming of surf,” says De Witt, adding, “We were kind of both over college, and ready to get back to the ocean.” In 1975, De Witt loaded up the Volkswagen and returned to Santa Cruz with his family, while Knight pursued a career in the medical field in Southern California.

Though Rainbow Fin Company was known primarily for its longboard fins, the company also concentrated on shortboard fins during the shortboard explosion in the late ’60s and ’70s, and ventured into producing fins for many other watersports and watercraft, including windsurfing, kiteboarding, wakeboarding, kayaking, stand-up paddleboards, sailboats and even research submarines.

“It has been a great ride for 50 years,” says De Witt.

“The next 50 is going to be even better.”

SANTA CRUZ WAVES | 13 5

13 6 | SANTA CRUZ WAVES

Ask about our

EXTRA DISCOUNTS!

SANTA CRUZ (831) 460-9696

SACRAMENTO OLD TOWN (916)443-2801

CAPITOLA VILLAGE (831) 462-9696 CAPITOLA MALL (831) 477-1932

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Featuring Premium Denim Made in the USA AG • Mother Denim Citizens of Humanity • Paige

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Locally Owned Since 1972 Santa Cruz • 831-423-3349 • 1224 Pacific Ave Capitola • 831-476-6109 • 504C Bay Ave

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

SANTA CRUZ WAVES | 13 7

COOL OFF

MAKING

WAVES

Photos by: Christina LoFranco, Aaron Hershey, Alison Gamel

THE 2018 SWELLIES AWARDS AT THE MUSEUM OF ART & HISTORY

SPONSORS: SEAHORSE SWIM SCHOOL / PARISH PUBLICK HOUSE / HOT YOGA APTOS / SANDBAR SOLAR / VICE / SC SIGNS Plus: burger.; Jeremy Larson of The Brokerage; Bay Federal; Friday Realty

13 8 | SANTA CRUZ WAVES

V I E W MORE GAL L E RIE S @

.COM SANTA CRUZ WAVES | 13 9

SANTA CRUZ COUNTY MARKET REPORT S I N G L E F A M I LY R E S I D E N T I A L CLOSED SALES

MED. SALES PRICE AVG.DOM

APR 2018 165 APR 2017 141 QUARTILE

SOLD

$895K $810K

MED SALE PRICE

AVG DOM

%LP REC’D

MO. TO SELL

27 44

100% 100%

3.1 3.5

SQ.FT.

AVG. $ SQ.FT.

LOT SQ.FT.

Top

42

$1,487,500

24

2,683

$676

Second

41

$1,000,000

31

1,719

$598

42,591 49,258

Third

41

$800,000

20

1,621

$494

20,550

Bottom

41

$565,000

32

1,290

$418

42,084

AVG. $ PER SQ. FT. - 12 MONTHS

ACTIVE INVENTORY - 12 MONTHS

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

Med. Sale Price Med. List Price Avg. DOM

Sunglasses & Prescriptions Carefully Crafted On- Site

C R A F T

DEER PARK MARKETPLACE #37-ABOVE DELUXE FOODS

(831) 688-1516 Rio Del Mar/HWY 1 in Aptos Open at 10 Tue-Sat 14 0 | SANTA CRUZ WAVES

SANTA CRUZ WAVES | 14 1

"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." —T.E. Lawrence

Nate Tyler and Noah Wegrich living out their dreams somewhere on the North Coast.

PHOTO: @CHACHFILES

14 2 | SANTA CRUZ WAVES

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

PHOTO: TYLER FOX

SANTA CRUZ WAVES | 14 3

Prevent mosquito bites this season

Protect

Public Health

DUMP & DRAIN

PROTECT YOURSELF FROM MOSQUITOES

OUR FREE SERVICES INCLUDE: REPORT DEAD BIRDS

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t-shirs | hodi# | & ^R S8ACRuzalHA.C= SANTA CRUZ WAVES | 14 5

“Even with such a competitive market and multiple offers in, Troy was able to help us buy our dream property despite our offer not being the highest or the best offer.

Troy is everything you are looking for in a realtor. He really goes ABOVE & BEYOND for his clients, and both my husband and I would highly recommend him! “ — Chris & Ashley

TR OY H I N D S 8 31 . 70 6 .6224 knowledge • competence • results DRE 01803325 troyhinds @ davidlyng.com

Your Vision. Our Focus.

From glasses or contacts to laser vision correction or cataract surgery, we can take care of your vision needs.

“Dr. Bailey is my optometrist and Dr. Furlong did my LASIK surgery. They are a great team for great vision!”

–Sierra Partridge, Santa Cruz Surfer

• Bladeless LASIK and PRK • Laser cataract surgery • Refractive lens exchange • Most advanced technology • Voted Best Vision Correction surgeon 408-453-5600 | furlongvision.com

14 6 | SANTA CRUZ WAVES

• Comprehensive eye exams • Treatment for glaucoma,

conjunctivitis, dry eyes and allergy diseases • American-made, State Optical luxury eyewear • High-quality and stylish individual frames 831-476-8033 | 2get2020.com

SANTA CRUZ WAVES | 147

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

RING SP

2018

WELCOME TO APTOS VILLAGE A Collection of New Homes in Aptos

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

Quaint shops, a variety of restaurants for any occasion.

Even a historic apple barn, which will house a new neighborhood grocer. It’s all here in the hear t of Aptos, thoughtfully planned among 11.5 spacious acres.

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

RESIDENTIAL INQUIRIES: ALISTAIR CRAFT

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JERID KIEDROWSKI

Sereno Group 831.234.1092 alistair@serenogroup.com

Sereno Group 831.818.1717 jerid@serenogroup.com

CalBRE # 01084861

CalBRE # 01442064