MAY - JUNE 2016 • ISSUE 22
Jack of s e d a r all NtTHONY FIORINI CHEF A
SURF NOMAD
SHOP
s s e n i s Bu e r e y h l i W m a F s e m o c Be
! t n i o P e OMPANY h T o T ING C W E Get R B T N PPERPOI CO
Jupiter to Fort Lauderdale theatlanticcurrent.com
Jupiter to Fort Lauderdale theatlanticcurrent.com
dive dive
IN CONTENTS MAY.JUN 2016
10
Community Due South Brewery continues to improve with age as they approach their 4 Year Anniversary Celebration
18
Local Biz Take a look at the history of Nomad Surf Shop, where business becomes family.
22
Rhythm
28
Noah Flegel
35
Chef Profile
38
R estaurant Bio
41
CHE
10
From past to present, Noah Flegel’s journey in the world of wakeboarding has been one worth watching, and he’s only getting started.
Meet Chef Anthony Fiorini of 13 American Table. Jack of all trades, master of the josper.
From the shores of Peru to your table, La Panza Latin Bistro brings authentic cuisine to Deerfield Beach.
22 28
B rewery Bio Get to the point! Copperpoint Brewery that is. See why this local brewery has been wowing craft beer fans since day one.
MAY - JUNE 2016 • ISSUE 22
Jack of s rade I allF ANTtHON Y FIORIN
18
The Helmsmen have done their homework and now it’s time for the release of their new EP, The Midterm.
38
35
F SHOP
SUR NOMAD Business Wherees Family Becom
ON THE COVER
int! The Po Y GetPERTPOIoNT BREWING COMPAN COP
Jupiter to Fort Lauderdale theatlanticcurrent.com
Jupiter to Fort Lauderdale theatlanticcurrent.com
6 theatlanticcurrent.com
Noah Flegel Photo: Ben Hicks
41
PUBLISHER & EDITOR
❘❘
Dustin Wright
Dustin@theatlanticcurrent.com
ASSOCIATE EDITOR Danny Wright
❘❘
Dan@theatlanticcurrent.com
PUBLICATION DESIGN ID Creative
PHOTOGRAPHY Ben Hicks ❘❘ bocaratonphoto.com Ian Jacob ❘❘ ianjacobphotography.com Nathan Hamler ❘❘ nathanhamlerphotography.com Jason Arnold ❘❘ jasonarnoldphoto.com Jack Bates ❘❘ jackbatesphotography.com
CONTRIBUTING PHOTOGRAPHERS Leon Legot Chelsea Wieland
SENIOR WRITER Cash W. Lambert
WRITERS Doug Fairall Savannah Sheehan Dana Krangel Tom Greene
ADVERTISING 561-383-0035 ext 101
❘❘
info@theatlanticcurrent.com
WEB MANAGER Trey Smedley
OUR CREDO
We believe in the power of local business partnerships and the support of our community. We believe coastal South Florida is one of the most desirable locations in the world, and we consider it a privilege to highlight and promote everything and everyone that exemplifies our lifestyle. The amount of local talent is immense, from professional athletes to world class chefs, artists, musicians, and entrepreneurs. This talent deserves recognition, and we make these people and what they do the cornerstone of our content at The Atlantic Current.
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@atlanticcurrent
Copyright 2016 by the Atlantic Current LLC. All rights reserved. Reproduction in whole or in part without permission is prohibited. The Atlantic Current is a registered trademark of the Atlantic Current LLC.
8 theatlanticcurrent.com
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IN COMMUNITY NEWS & NOTEWORTHY
DUE SOUTH BREWERY TURNS FOUR
4TH ANNIVERSARY CELEBRATION ON MAY 14TH Four years ago our craft beer
The brewery, which is housed in a
scene got a big boost with the
15,000 square foot facility will be
grand opening of Due South
growing by another 12,000 feet in
Brewery. What started as the
the near future. Approximately
humble home-brew beginnings
6,000 square feet will be dedicated
“We’re obviously very excited about our expansion,” Mike continues. “It’s something we’ve wanted to do for quite some time but the space just wasn’t available.”
ventures, like our sour project and our barrel aged series. We’re shooting for Fall but you never know until you get started.” Not only is Due South continuing to grow, but they are maintaining the same level of quality and consistency that we can expect from Mike Halker and his crew. The 4 Year Anniversary Celebration will
of Mike Halker has evolved into
take place just before American
one of the most respected craft
Craft Beer Week (May 16-22). The
breweries in the area. Due South
Anniversary party will come com-
has now brewed over 100 beers
plete with limited release beers on
with their core selection available
tap all day, timed tappings, special
in over 1,300 locations.
beers on sale, food trucks and more. Admission is free and all
Owner Mike Halker told us “When
ages are welcome until 6pm when
Due South first opened, we had a
it will switch over to 21 and up.
handful of folks working here. I
See you there!
was doing all of the brewing, the to a new, air conditioned tasting
ging, etc. It was exhausting and I
area. This expansion will not only
loved every minute of it. Now that
allow for more beer to be brewed,
there are nine people doing all of
but also for taproom guests to have
the things I used to do, while I do
a more enjoyable experience.
miss the old days, I’m so grateful for these guys. They show up ev-
“We’re obviously very excited about
ery day with unwavering passion
our expansion,” Mike continues.
for what they do and the result is
“It’s something we’ve wanted to do
amazing. To see this little brewery
for quite some time but the space
grow into what it has become has
just wasn’t available. We’re going
been a dream come true. Our first
to almost double in size. I’m very
year we produced about 1200
much looking forward to an ex-
barrels of beer. This year we
panded production space, a big,
should be close to 7,000 barrels.
air conditioned tap room and
And we’re just getting started!”
more room for our various side
So what does the future hold for Due South? Mike elaborates that “Due South has been an evolution since it began and I think we’re just moving to the next phase. Our focus always has been and always will be the beer. New flavors, new ingredients, new processes, anything we can do to continue to express ourselves in interesting ways, while continuing to produce the brands like Caramel Cream Ale and Category 3 IPA with consistency as folks will always expect from us. We’re thrilled to be a part of the craft beer movement in Florida and we’ll certainly do all we can to supply our community with as much Due South beer as possible.”
❰❰
cellar work, the cleaning, the keg-
Photos: Nathan Hamler
10 theatlanticcurrent.com
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IN EVENTS WHERE & WHEN
MAY 5 The Flyers
@ Free House — Delray
Cinco de Mayo @ Due South Brewing w/ special releases
Collie Buddz
Amber Leigh
@ Propaganda — Lake Worth
@ Boston’s on the Beach
First Friday Art Walk
Sunday Blues (Mothers Day Show)
@ Old School Square — Delray
7
8
@ Brewhouse Gallery — Lake Park
The Ellameno Beat @ Guanabanas — Jupiter
The 1975 @ Bayfront Park Amphitheater
13
@ Funky Biscuit
5-8
@ Respectable Street
9
Tame the Lyons Band
Spred The Dub
Bryce Allyn
@ ER Bradley’s — WPB
@ Brewhouse Gallery — Lake Park
Perseverance: Japanese Tattoo Tradition in a Modern World
@ Barrel of Monks Brewing
@ Deck 84 — Delray
@ Morikami — Boca
Herbal Krew
Monday Night Reggae w/ The Resolvers
6
@ Guanabanas — Jupiter
@ Boston’s on The Beach — Delray
Uproot Hootenanny
10-14
The Holidazed
@ Free House — Delray
Sammy J @ Guanabanas w/ special guests Roots Shakedown
@ FAU’s Summer
Rugby Fundraiser @ The Irishman—Boca
Masters of Fine Art Thesis Exhibition @ Schmidt Center Gallery — FAU
14
The Brewhouse Gallery 2 Year Anniversary & Kelsey Theater Official Grand Opening — Lake Park
Astari Night (Album Release) w/ special guests Lavola/Sci-Fi Affair
Phil Vassar w/ special guest David Ray
Uproot Hootenanny
11
Delary Beach Craft Beer Fest @ Old School Square/ Outdoor Pavilion
Tinsley Ellis
The String Assassins @ Guanabanas — Jupiter
Due South Brewing 4 Year Anniversary Celebration
15
Goombay Sunday
@ Funky Biscuit — Boca
The People Upstairs @ Brogues — Lake Worth
The Railz @ The Kelsey Theater — Lake Park
@ Papa’s Raw Bar —Live Reggae and ½ off all retail swag
Kristina Fitzsimmons @ Brewhouse Gallery — Lake Park
MAY
14 Brewhouse Gallery 2nd Year Anniversary and Official Opening of The Kelsey Theater — Lake Park Two great events are happening on May 14 all in the same spot! Brewhouse Gallery will be celebrating their 2 year anniversary, and the Kelsey Theater next door will hold their official grand opening. One band on each stage for 12 straight hours — 24 great bands in all. Live painting, art vendors, food trucks, and of course lots of great brews. This is the event we’ve been anxiously waiting for. Don’t miss it!
12 theatlanticcurrent.com
Photo: Jason Arnold
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IN EVENTS WHERE & WHEN
Gin Blossoms w/ Tonic and Dishwalla
The Heavy Pets + Pink Talking Fish
@ Pompano Beach Amphitheater
@ Revolution Live — Ft. Lauderdale
Crazy Fingers
Roots Shakedown
@ Boston’s on the Beach (every Sunday in May)
@ Guanabanas — Jupiter
16
Nicholas Roberts, Custom Bicycle Show
Monday Night Reggae w/ Jah Steve & The Counteract Crew w/ Brothers United
21
@ Brewhouse Gallery — Lake Park
@ Boston’s On The Beach — Delray
Tracy Morgan
Brewery Throwdown: Due South vs Barrel of Monks
UNRB
@ Barrel of Monks Brewing — Boca
Spred The Dub @ ER Bradley’s — WPB
18
Bob Dylan’s 75th Birthday Celebration Feat. Big Brass Bed @ Funky Biscuit — Boca
Jeff White and Soul Taxi @ Guanabanas — Jupiter
19
Old School Square Presents: Catch A Rising Star Comedy feat. Dom Irrera — Delray
19-21
Miami Dolphins Foundation Fins Weekend Fishing Tournament— Miami Beach Marina
20
Surf Guitar Legend Dick Dale @ Culture Room — Ft. Lauderdale
14 theatlanticcurrent.com
@ Seminole Hard Rock @ Guanabanas — Jupiter
Smells Like Grunge @ The Kelsey Theater — Lake Park
The Barman’s Fund to benefit Mad About Skateboarding (8am-5pm) @ Lion & Eagle Pub — Boca
22
Sunday Blues, Nip & Tuck @ Brewhouse Gallery — Lake Park
Uproot Hootenanny @ Deck 84 — Delray
23
Monday Night Reggae w/ Treehouse and InnaSense
JUNE
18
World of Scuba and The Waterstone Resort & Marina Present The 4th Annual Gold Coast Lion Fish Derby @ The Waterstone Resort & Marine
On June 18th local free divers will gather in teams of four to compete for a chance to win up to $2,500 in cash prizes for the largest, smallest, and most Lion Fish caught. To top it off, the afterparty consists of Waterstone Restort cooking FREE Lion Fish for attendees from 6pm-midnight. The event is open to the public and you can contact World of Scuba for more details. Visit World of Scuba in Boca for advanced registration.
26
Artist Opening & Open Mic Night @ Brewhouse Gallery — Lake Park
Boynton Beach Food, Wine, and Brew Festival
28 Jahfe
@ Guanabanas — Jupiter
Mike Zito w/ special guests JP Soars and The Red Hots
The Helmsmen w/ Spred The Dub
Canvas and Cocktails
Uproot Hootenanny
@ Old School Square — Delray
@ Boston’s on the Beach — Delray
31
28-29
@ Funky Biscuit
BBAD Live Art Walk @ Boynton Beach Arts District
27
Damien Louviere @ Brewhouse Gallery — Lake Park
The People Upstairs
19th Annual Downtown Delray Beach Craft Festival
29
Todd Clouser and Jason Stander Duo @ Brewhouse Gallery — Lake Park
Spred The Dub
Funkin’ Grateful
@ ER Bradley’s — WPB
@ Guanabanas — Jupiter
@ Perfect Vodka Amphitheater
String Theory
Young The Giant
@ Boston’s on the Beach — Delray
@ Revolution Live — Ft. Lauderdale
@ Guanabanas — Jupiter
@ Boston’s On The Beach — Delray
@ Hurricane Bar and Lounge — Delray
Tropidelic
Monday Night Reggae w/ Rythmadix and Brothers United
@ Funky Biscuit — Boca
@ Boston’s On The Beach — Delray
25
30
Bad Company and Joe Walsh
@ ER Bradkey’s
Mike and Jeff of The Heavy Pets
JUNE
2
Twenty One Pilots @ BB&T Center
2-5
31st Annual Ladies Fish Off @ Hillsboro and Port Everglades Inlet
3
The Whiskey Wasps @ Brewhouse Gallery — Lake Park
dive
IN EVENTS WHERE & WHEN
First Friday Art Walk @ Old School Square — Delray @ American Airlines Arena
4
The People Upstairs @ Rhum Shak — Lake Worth
Karlos Marz Acoustic @ Brewhouse Gallery — Lake Park
Darius Rucker
8
Jason Bonham’s Led Zeppelin Experience @ Seminole Hard Rock
Raggy Monster
@ Guanabanas — Jupiter
John Nemeth
@ Funky Biscuit — Boca
9
@ Perfect Vodka Amphitheater
Uproot Hootenanny @ The Village Pump — Lauderdale By The Sea
Weird Al Yankovic @ Kravis Center
9-12
5 Crazy Fingers
@ Boston’s on the Beach (Grateful Sundays, every Sunday in June)
Uproot Hootenanny
Strung Like A Horse w/ special guests
Keith Urban
11
Vince Neil
@ Funky Biscuit — Boca
Acoustic Soul @ Brewhouse Gallery — Lake Park
Journey and The Doobie Brothers
@ Pompano Beach Amphitheater
Amber Leigh
@ Boston’s on the Beach — Delray
@ Perfect Vodka Amphitheater
19
@ Pompano Beach Amphitheater
A Sunday Kind of Blues and Nip & Tuck
Tommy James and the Shondells w/ The Grass Roots
13
Monday Night Reggae w/ Jahfe
Goombay Sunday @ Papa’s Raw Bar — Lighthouse Point
@ Brewhouse Gallery — Lake Park
Uproot Hootenanny
Pompano Beach Saltwater Slam
@ Boston’s On The Beach — Delray
@ Hillsboro Inlet
14
Monday Night Reggae w/ Brothers United @ Boston’s On The Beach — Delray Brewery Throwdown w/ Barley Mow Brewery
10 Live Bait
The Helmsmen CD Release Party @ The Kelsey Theater — Lake Park
Local Island Indie band The Helmsmen have done The Homework, and now it’s time for The Midterm. They’ll be releasing their new EP with a party at none other than the Kelsey Theater in Lake Park on June 18th. Brett Staska and Chris Cope of Roots Shakedown will be opening from 8-9pm with the Ethan Parker Band playing from 9-10pm. The Helmsmen will cap off the evening with a set from 10-11pm. See you at the Kelsey!
Weezer and Panic at the Disco! @ Bayfront Park Amphitheater
17
Damien Louviere @ Brewhouse Gallery — Lake Park
Hay Fever—A Comedy By Noel Coward @ Studio One Theatre — FAU Campus
18
World of Scuba and The Waterstone Resort & Marina Presents The 4th Annual Lion Fish Derby
@ The Waterstone Resort & Marina — Boca
The Helmsmen CD Release Party
@ The Kelsey Theater — Lake Park
Bryce Allyn
@ Brewhouse Gallery — Lake Park
16 theatlanticcurrent.com
@ Perfect Vodka Amphitheater
@ Deck 84 — Delray
@ Brewhouse Gallery — Lake Park
@ Deck 84 — Delray
18
Monday Night Reggae w/ Brothers United @ Boston’s On The Beach — Delray
Ellie Goulding
JUNE
6
Photo: Jack Bates
20
@ Barrel of Monks Brewing — Boca
22
Brit Floyd— Continuum World Tour 2016
The Fillmore Miami Beach
23
The Barman’s Fund to benefit Gold Coast Down Syndrome (5pm-2am)
@ Lion & Eagle Pub — Boca
BBAD Live Art Walk @ Boynton Beach Arts District
24
Unlimited Devotion: Grateful Dead Tribute @ The Kelsey Theater — Lake Park
Vintage Iron Motorcycle Night w/ Trial By Fire @ Brewhouse Gallery — Lake Park
Jimmy Thackery & The Drivers w/ special guests JP Soars and the Red Hots @ Funky Biscuit — Boca
25
Street Photography—Candid Portraiture
@ Old School Square — Delray
Mainstreet Dreamers @ Brewhouse Gallery — Lake Park
Buckcherry @ Pompano Beach Amphitheater
Uproot Hootenanny @ Boston’s on the Beach — Delray
Groovenics Reunion Show
@ Respectable Street — WPB
26
Echoes of Erin @ Brewhouse Gallery — Lake Park
27
Monday Night Reggae w/ InnaSense
@ Boston’s On The Beach — Delray
The Cure
@ Bayfront Park Amphitheater
29
Steely Dan and Stevie Winwood @ Perfect Vodka Amphitheater
30
Flow Tribe and the Fritz
@ Funky Biscuit — Boca
NOMAD SURF SHOP
Where Business Becomes Family by Cash W. Lambert
18 theatlanticcurrent.com theatlanticcurrent.com
o
n Ocean Blvd (A1A),
Ryan Heavyside, who helps run the
next to a tiny sect of
store with his brother, Ronnie “We
land known as Briny
keep the store itself rustic so it
Breezes, sits a piece of history with-
doesn’t ruin that authentic vibe.”
in the community. But the property isn’t a museum, and it doesn’t
So how did the storied Nomad
require payment for admission.
Surf Shop first start in 1968? “The whole shop today is in the
The exterior of Nomad Surf Shop,
same location where it all began,”
the oldest running surf shop in
said Ryan. “My grandfather had a
South Florida, does look a bit
TV repair store where the front of
quaint but such adds to further the
Nomad is now, and he gave my
mystique of the shop. According to
father a 75 square foot space,
CURRENTS Innovators & entertainers that move our community
LOCAL BIZ ❘❘ ALBUM REVIEW ❘❘ THE BITE
which had a round rack of board
his wife Beth, decided to expand
shorts and roughly 10 boards
the operation to full blown retail.
that were named Nomad surfboards. Where the shaping bay
“They purchased the backside of
is on the property today, that
the property, which used to be a
was actually the cottage where
big rock and roll bar called Dante’s
my dad lived.”
Den,” said Ryan. “For some time, we’d have old school guys wander-
Post the initial idea and backing
ing in, asking where Dante’s was
by his father, Ron Heavyside
and we’d say ‘you’re standing on it’.
began selling his boards up and
The place was the most known
down the coast, and in the
rock and roll bar throughout the
1980s, he, along with the help of
area.” The notorious bar gave way
Photos: Ben Hicks
theatlanticcurrent.com 19
CURRENTS
Photos: Jeff Beige
RHYTHM
to what is now one of the most well known shops within the surf community up the entire coast. “We had families coming through
“
We had families coming through and shopping with us from the 1960s to the 1990s, and when they became parents, they brought their kids. It’s an example of the evolution of being such a staple spot in the same location for so long.
and shopping with us from the 1960s to the 1990s, and when they became parents, they brought their
So what is it like to look back at the
kids. It’s an example of the evolu-
location's humble roots so many
tion of being such a staple spot in
decades ago? “We’re grateful,
the same location for so long," said
especially for being grandfathered
Ryan. "We’ve always done a lot
not next a strip mall where any
with the community, charity, board
other shop can pop in. My father,
giveaways, sponsoring surf events.
being one of the top surfboard
We’re always supporting local
builders on the East coast, he’s built
events and local people.”
the place with his time and effort over the years.” And Ryan and
After all the time and changes
Ronnie, with their firsthand global
within the surf industry, the core
surfing experience, continue to
and the foundation of Nomad
further its name and reputation.
remains. “A lot of stores today have company build outs with
Churning a profit in retail is dif-
labelled brands, but we haven’t
ficult enough, but that difficulty
gone for that,” said Ryan. “We still
seems like a tall order in surf
do custom boards, not just stock
retail, something that Ryan rec-
brand name boards, to this day.”
ognizes. But it has yet to deter
20 theatlanticcurrent.com
”
CURRENTS
LOCAL BIZ
any of the Heavysides. “T-shirts
what the future is for Nomad,
are a big section of our business,
according to Ryan. Along with
and we bring back designs from
supporting all things local,
the 70s by printing limited runs,"
and scoring great waves as
he said. "We carry over 200
a community.
boards, and cater to the traveler,
“
We’re looking to continue to pass things down to the next generation.
”
the local around town who wants
“We want to keep that authentic
a custom board, and we also cater
feel without it being too commer-
to not just the core surfer…but
cialized, and continue to grow
everyone from families to young
our private branding," he said.
kids to grandparents. Everyone
"The industry has evolved, basic
can find something in our store.
board-shorts now can range from
We also carry all major surf
$39 to $100, so we’re staying on
brands and a huge selection of
top of the new school aspect of
womens’ apparel and bikinis.
surfing. Surfboards built our
And of course we offer rentals,
name, and after all these years
lessons and surf camps."
we’re still family owned and operated and we’re looking to
Focusing on both the core surfer
continue to pass things down to
or the entire family is exactly
the next generation."
theatlanticcurrent.com 21
CURRENTS
RHYTHM
THE HELMSMEN BY: DANA KRANGEL
THE MIDTERM had a baby that feeds on
music in their aptly titled
upbeat and instantly head-
sunshine and good vibes.
‘Helm House’. “Creative and
bob-worthy song that shows
positive energy is always in
off their ukulele tendencies
For this second endeavor,
the air at the Helm House”
and songwriting ability. Next
the guys brought producer
said Constantakos.
up is ‘Sunburn’, a slowed-
and friend Jordan Wragg
N
down ode to sunshine and
into the Helmsmen family.
Ukulele player and singer
the beach. But not quite the
“The last record was all on
Jesse Glendinning is stoked
way you would expect.
us in the studio” said guitar
to release the EP. “I’m happy
player Jacob Constantakos.
to get some new music out”
Fact is, every song jams
“It’s nice to have an extra set
he said. “It’s a great feeling
and is set off by the great
of professional ears during
to call a project complete.”
production quality. But
the recording process, espe-
Glendinning also notes that
the standout track is
cially someone who really
you can actually hear the
definitely the closing song
knows our sound.” Along
growth the band has expe-
‘Ankles’. It’s got a seriously
o questions
system with the release of
the way, they soaked the
rienced over the past year.
shareworthy melody and
necessary, it’s
the band’s spanking new
experience in. Bassist Micko
“We really created a sound
a sound much bigger than
obvious that
EP, The Midterm. Get it?
Paparo told us “I honestly
that I’m happy to call ours!”
South Florida, which is the
can say I’ve learned a lot
Drummer Samuel King is
plan. The boys are busy,
Jupiter’s The
Helmsmen are growing up.
We’ve been following this
from recording this EP and
also feeling the bond, saying
planning a summer tour
Last year’s The Homework
self-proclaimed ‘Island
have definitely become a
“The record sounds exactly
through the Carolinas that
EP was just the start and
Indie’ band for some time
better player.”
the way we want it to; it
we’re confident will help
these guys have taken a
now, for one simple reason:
sounds like us.”
them catch a bigger fan
crash course in being a
they’re good. Where other
That eagerness to continu-
band with an emphasis
bands simply focus on hav-
ously improve has given
Let’s talk tunes. The EP
the chance to mature
on working as a team. The
ing enough songs for a tight
way to their special sound,
opens with ‘Rollercoaster’, an
as a band even more.
result is an intermediate
set, The Helmsmen work
one that has been honed by
graduation in their mani-
together to write catchy mu-
the guys spending so much
Come Out To The Midterm Release Party
fested, musical scholastic
sic. It’s like reggae and pop
time together working on
June 18th @ The Kelsey Theater
22 theatlanticcurrent.com
base while giving them
Photos: Jack Bates
freehousedelray.com
HOUR TUES - SUN • 3 - 8 PM TUES: OPEN MIC NIGHT WEDNESDAY: TRIVIA THURSDAY: $2 SLIDERS & $4 DRAFTS WEEKEND BRUNCH Visit our Social Media for our Events & Live Music Calendar
@freehousedelray # E A T D R I N K W A T C H
CURRENTS
THE BITE
t
he summer months
bait down deep, 100-250
are some of the better
feet and do that 2-3 times
months to fish in our
around that trash and the
area. With our lon-
wahoo lay down there
ger days and shorter nights
deep and also some of the
you can get up early, get on
bigger dolphin will be
the water at 5:30 in the
down there, and they will
morning, run the boat out
bite. Don’t be shocked by
of the inlet and go catch
what you’ll get doing that!
dolphin. You can be offshore in 20-30 minutes,
Finally, this is my favorite
fish for 1 ½-2 hours and
time for snook. The dirty
have a good chance of
brown water from Lake O
catching dolphin, wahoo,
is dumped and it comes
and blackfin tuna which
over the spillways. If you
are coming through this
live on a canal that’s why
time of year. You can also
the water is brown, you
go out and bottom drop
can’t see the bottom and
and catch swordfish any
all the live bait dies. If you
“
day of the week as long as the ocean is calm. In shore, in the late afternoon when you get home from work you can go out on the reef, chum up and catch yellow-
have a live bait well take
You can be offshore in 20-30 minutes, fish for 1½-2 hours and have a good chance of catching dolphin, wahoo, and blackfin tuna.
tail snapper, mangrove snapper, and mutton snap-
”
the flotation off and let it sink to the bottom. The dirty brown water is on the top. The inlet snook fishing can be done on the first two hours of the outgoing tide. They’re in the
per along with a few grou-
and Reel and we’ll give you
fish for dolphin, always
don’t get a bite after 150
Boca Raton and Hillsboro
per. This can be done al-
the scoop. Do your re-
keep one bait a little far-
feet or so put it back down
inlet every night.
most any day of the week.
search before you go out.
ther out. When the school
again. The last time I did
As a kid growing up in
Also, on certain times of
of dolphin closer to the
that in the Keys we had 2
Boca we used to go out this
the year kingfish move in
boat start going crazy,
boats and caught 12 dol-
time of year every Monday,
and you can go out on a
take the long rigger and
phin on each boat, 8-15
Wednesday and Friday and
drift boat and come back
put it on free spool and
pounds each. I caught a
catch 150-250 pounds of
with 40-60 kingfish. Now, a
just start dumping line;
42 and a 50 pounder, in
snapper with 3 people in
month later they may not
people on the boat will
the same day, just by put-
the boat. You can always
bring in any.
probably think you’re an
ting the bait below.
idiot for doing this. Let
They’re always down
drift boats and see if the
The last couple of years
the bait settle and every
there lurking. You also
morning, afternoon, or
we’ve seen a very good
few minutes jiggle the bait
have a shot at a wahoo at
evening bite is the best, or
run of dolphin in the 6-12
and start winding it back
the same time.
call us here at Custom Rod
pound range. When you
toward the boat and if you
talk to someone on the
The other thing you can
TOM’S TIPS
DON’T RUIN A GREAT DAY OF FISHING BY GETTING BUSTED FOR NOT FOLLOWING REGULATIONS. You can end up with a hefty fine, or worse.
It’s your responsibility to keep your licenses updated and stay abreast of changes in fishing regulations. Make the Florida Fish and Wildlife website one you visit often. www.myfwc.com
do while trolling dolphin early in the morning, when you pull up to some debris make sure you have a butterfly jig and throw it out when someone else is putting shark
Tight lines and good fishin’ !
By Tom Greene
GETTING READY TO BUY A ROD AND REEL? It’s important that you get the right rig, right line, and right gear in your tackle box. Visit Custom Rod and Reel and get expert, local advice. Call, email, or stop by. 954-781-5600 1835 NE 25th St., Lighthouse Point anreels@bellsouth.net www.antiquereels.com
Photo: Jason Arnold
24 theatlanticcurrent.com
Open until 2 AM Craft Beer $5
MON. - SAT. 11 A.M. - 2 A.M SUN. - 12 P.M - 12 A.M
www.bocasbestpizzabar.com
561-367-7227
28 theatlanticcurrent.com
o t t s a P t n e s e r P By Cash W. Lambert Photos: Ben Hicks
NOAH FLEGEL
sports South Florida’s action mplished more wunderkind has acco stry than in his respective indu e. So how did arguably anyone hisigag ums? he reach such h h podi
I
s there any type of board that you haven’t seen Noah Flegel riding? Ask both members and fans of the wakeboarding community about the 18-yearold and chances are they’ll have personal stories of seeing him launching mind-bending and trunk twisting jumps behind a boat. Ask anyone in the surfing community, and chances are they’ll remark they’ve spotted him blowing tail from the Deerfield or Juno Pier whenever there’s surfable swell. Not to mention that the lad has been photographed and recorded quite often while riding skis, on a tube as well as while on a flyboard... “I’m still living a pretty normal high school life, besides on the weekend,” says the South Florida native with a relaxed tone, who seems to have already earned the privileged distinction of being called an all around waterman, seemingly spending more time in the water than out of it. To Noah, who has assuredly earned the distinction of being a world traveler (having ventured to
theatlanticcurrent.com 29
first time I actually stood “I don’t even remember the ing an athletic kid, doing on one. I just remember be ll dn’t like when I’d perform we di I t bu ts, or sp l na tio ea cr re ts m. I liked single person spor tea y m of e us ca be e los d an you, and I loved the water.” where everything relies on
Russia, South Korea, Argentina,
yet still maintaining that
Australia, Canada, Japan, Italy,
youthful smile.
Russia, France, Mexico, Brazil, Portugal and a handful of others),
“I grew up on the Intracoastal, and
his action-sports driven, vagabond
I would always see people riding
and camera’s flashing lifestyle
wakeboards in my backyard,”
seems - to him - conventional.
he said when asked about his wakeboarding roots. “I wanted to
The reasoning behind such dates
try it because I thought it was sick.
back to his childhood, and that
My older brother Keenan got my
too is something that South
parents to get a wakeboard set up,
Floridians have watched: the
and I don’t even remember the first
short and red-haired grom with
time I actually stood on one. I just
an ever present smile who was
remember being an athletic kid, do-
always in the thick of the action
ing recreational sports, like football,
sports crowd at the beach, the
baseball and soccer but I didn’t
skatepark and the cable park,
like when I’d perform well and lose
later developing into 6 foot, broad
because of my team. I liked single
shouldered man with red hair
person sports where everything
reaching towards his shoulders
relies on you, and I loved the water.”
30 theatlanticcurrent.com
Past to Present
nt
With that formula, Noah began
be wakeboarding or wakesurfing
Wakesurfing title at age 14) launch
“Then I went to the next contest
wakeboarding and surfing when-
at all,” he said. “Everything I have
airs behind the boat, practice and
and the next. And my first sponsor
ever there was an opportunity
is thanks to him. If it wasn’t for
remain a polite, humble person
was around 10 or 11.”
and with repetition, wakeboard-
him, I wouldn’t do half the stuff. He
regardless of the situation.
ing soon took precedence. A large
motivates me a lot and he’s a big
proportion of his admiration for
part of my life.” Noah is the perfect
Naturally, competition followed for
the sport came from the inner
example of learning by osmosis,
Noah. “I think I was 6 years old
walls of Flegel house. “Without
having watched his older brother
at my first contest, I think I even
In 2011, Sports Illustrated held a
my brother, I probably wouldn’t
Keenan (who won his first World
made it on the podium,” he said.
contest looking to award a “kid”
Few could have imagined the magnitude of the run that would follow.
theatlanticcurrent.com 31
with the distinction of ‘Kid of the Year’. After the SI judges scoured through thousands of entries, they all agreed that young Noah and his fiery passion fit the bill and he received not only the award, but also landed on the cover of the magazine in vintage form: the picture featured his body upside down while flipping behind a boat, with his youthful face beaming directly at the camera. “He’s super aware and super in control,” said Keenan in an edit that featured the entire Flegel clan talking story on Noah and his abilities. “That talent he has on the water is amazing to me.” Two years later, Noah broke yet another barrier. After winning the Junior Pro Tour, Nationals and Two World Championships in 2013, the 16 year old decided to go pro - a feat that most do at the age of 18. “Once I moved into the next age group, there were bigger contests that mattered even more,” he said. My first year was trial and error seeing how I stacked up against the boys.”
Past to Present How is he stacking up against the boys today? Other than noting that each year has been a growing process, Noah has seen progress on all fronts: drawing closer and closer to the vaunted number 1 spot each year, and he is working on nailing a double flip (“only a few guys are doing them”). Along the way, he’s realized one important facet in the recipe
32 theatlanticcurrent.com
for success: don’t beat up the
dercurrents are filled with. “I’ve
very thing that allows for such a
learned to be more relaxed and
career to exist.
to just tell myself that it doesn’t matter and that’s when I do the
“I feel like I’ve put in a lot g of time and effort, and seein how close I am to the top is peak motivating me to be at the be at of where I can be. I want to s.” the top in the next few year
“I’ve found when I ride too
best,” he said. “When my mind
much my body gets super sore
set is relaxed, I do my best. I’ve
and burned out, so now I go
learned about how my body
ride when I want to go ride,”
reacts to this mentally and that’s
he said. “It’s about keeping the
the biggest thing.”
body fresh rather than riding too much.”
And while he’s surpassed the 10,000 hour marker as well as
Noah’s also laid claim to fully
the adage, it’s his motivation
grasping the mental challenges
that still prevails over any other
that competition and their un-
sentiment. “I feel like I’ve put in a lot of time and effort, and seeing how close I am to the top is motivating me to be at the peak of where I can be,” he said. “I want to be at the top in the next few years. My first year I was in the top 10, and last year I was top 5, hopefully I’ll be in top 3 this year and then I can take number one.”
theatlanticcurrent.com 33
MUNCH A taste of our local food culture
CHEF PROFILE ❘❘ RESTAURANT BIO
[ CHEF ANTHONY FIORINI [
Jack of all trades, Master of the Josper
Upon entering 13 American Table, a rustic coziness embodies the restaurant.
t
By Savannah Sheehan
his sensation of familiarity and comfort is translated in the simple yet ele-
gantly refined fare that is mastered and served by Chef Anthony Fiorini. Being raised in a household of people who held food to a high standard, Anthony began cooking at a young age. Meals weren’t merely a necessity, they stood as a meaningful event. “We didn’t have a Lexus but we always had a full fridge,” Anthony recalls.
Photos: Nathan Hamler
MUNCH
CHEF PROFILE
Growing up in an Italian
Nick is an immensely tal-
rant amongst four other
Once his sabbatical in
household meant cooking
ented Chef whom Anthony
employees. Here he
Italy came to an end, An-
Italian cuisine which is
regards as his mentor. An-
worked 17 hour days
thony moved to the Big
where Anthony’s passion
thony spent a total of 10
learning and absorbing the
Apple, where he worked at
lies; however, cooking itself
years at 32 East incon-
thrust of the fare as well as
Union Square Café under
was commonplace until his
secutively, 32 East serving
the culture. Anthony
Carmen Quagliata. Total-
teenage years. It was then
as a home base. As sea-
seized any opportunity to
ing 5 years in New York,
that Anthony’s friends
sons changed and clientele
work under someone he
Anthony returned to Sun-
would request his family’s
fluctuated, Nick encour-
respected to acquire the
ny South Florida and be-
delicious Italian recipes
aged Anthony to experi-
skills and knowledge per-
came 13 American Table’s
which he became elated
ence new culinary feats
taining to his passion.
first and only Head Chef.
and infatuated with pro-
and to continuously learn
creating. His days of cook-
about the trade. Anthony
ing alongside his Grandma
stated, “Nick always want-
manifested as his muse for
ed us to go away and bring
the career he wanted to
something back.” Follow-
embark on.
ing this sentiment, An-
“
thony traveled to Italy
“
His days of cooking alongside his Grandma manifested as his muse for the career he wanted to embark on.
Although Anthony had spent many years at restaurants that tailored their menus to a vast array of cuisine, he faced a minute
Anthony spent many years
where he worked at a 5
putting in time at a multi-
star Resort dubbed Villa
figuring a menu that did
tude of restaurants whilst
D’Este in Lake Como. Upon
not incorporate Italian fare.
attending Florida Culinary
his return Anthony re-
With time dwindling until
Institute. After graduation
sumed position at 32 East
the grand opening of 13
he started working at Big
until yet again he tra-
American Table, Anthony
City Tavern where the Chef
versed to Italy per Nick’s
tossed aside his draft of the
requested he work under
recommendation and
menu. He honed in on his
Nick Morfogen at 32 East.
worked at a small restau-
true style of cooking. Cast-
element of difficulty in con-
ing aside ethnicity or tradition, he chose to compose a menu that met his standards of cooking. At the core of his passion, quality is paramount. In response to the question of what differentiates Anthony from other Chef’s, he stated “Freshness. I’m old school in that way. I keep my food very simple. I don’t mask flavors.” Anthony takes immense pride in upholding the essence of the cuisine itself. Letting the meat, vegetables, and herbs stand alone by mastering the natural flavors and only utilizing simple spices to enhance what nature has already created. In his kitchen there is no guise, no smoke and mirrors, or verbose synonyms for everyday ingredients. What there is: cardinal cuisine exquisitely prepared. It far surpasses preconceptions or
36 theatlanticcurrent.com
“Anthony takes immense pride in upholding the essence of the cuisine itself. Letting the meat, vegetables, and herbs stand alone by mastering the natural flavors and only utilizing simple spices to enhance what nature has already created.” dubious thoughts of the word simple. From years of experience, trial and error and so forth, Anthony has cultivated and implemented the techniques in which he pulls forward the flavors the food ordinarily provides. Much like a magician, a Chef does not want to reveal all of their secrets. Fortunately 13 and Anthony are roused and proud of their multi-purposed, not-so-mainstream Josper oven. In layman’s terms, it’s an oven and a grill that can be used to smoke, braise, and suffice as much more given it is operated properly. That is where Anthony comes into play. To adequately actualize the talent and know-how that goes into using a Josper oven is a feat and a half. Anthony must calculate timing, temperature and—of coursethe food and its chemical make-up. For all intents and purposes, operating the josper is a science.
In order to conceive a
menu. This quality con-
menu that upholds the
trol not only satiates An-
quality archetype An-
thony’s beliefs and your
thony set, the crux of the
stomachs, it creates an-
content is based on the
ticipation and desire for
agricultural flux of the
what’s to come. Anthony
seasons. When local pur-
Fiorini will give you a
veyors no longer can
new perspective on food
grow summer squash,
while causing you to
summer squash is no
imagine what will grace
longer available on the
his menu next.
theatlanticcurrent.com 37
MUNCH
RESTAURANT BIO
[FROM COAST TO COAST:[
La Panza Latin Bistro Brings Peru to Deerfield Beach
h
by Savannah Sheehan
ailing from
nity, so he ventured out
Lima, Peru,
and opened La Panza Latin
building a menu. For Ro-
Panza is coastally influ-
most popular, but the Ti-
Rodolfo
Bistro in Deerfield Beach’s
dolfo, the ocean is where he
enced which ties into Deer-
ger’s Milk is a piece of
Downtown.
finds solace..it’s his muse.
field quite amiably.
culture served in a glass
Through his explorations of
mason jar. Similar to Cev-
Mendieta spent his life traveling the coast of Peru in search of surfable waves
Peruvian cuisine is not as
traveling up and down the
An intimate space enve-
iche, Tiger’s Milk is made
and authentic, masterfully
cut and dry as some other
coast in search of waves, he
lopes you upon entering.
with fish and other sea-
prepared cuisine. As a
countries around the world.
would stop at fishermen’s
Albeit the ocean is a mile
food if preferred, citrus,
young boy, Rodolfo would
“Peruvian Cuisine is like
markets where he and the
or so away, the sensation of
garlic, peppers, corn and
watch TV, “We only got
walking into a food court,”
chefs would exchange ideas
salty air circumvents the
fried corn...amongst other
three channels...the only
states Rodolfo. It is a fusion
or he would sit back and
space while the smell of
special ingredients. The
one worth watching was
of numerous nationalities
take note. He shares “Ev-
fresh fish and citrus wafts
peppers and corn are
the cooking channel.” He
and countries influence,
erything I’ve gathered I’ve
in a mouth salivating tant-
brought in from Peru and
would write down recipes
“Peruvian cuisine is over
put into my restaurant.” The
ric dance. The furnishings
truthfully...incomparable
demonstrated on the shows
500 years old.” Naturally,
ocean and it’s inhabitants
are minimal with repur-
to any seen in America.
and use his allowance to
such a vast array of dishes
inspired and drew an inter-
posed woods, seashell and
Rodolfo lightly fries the
buy the ingredients neces-
poses a challenge when
est out of Rodolfo. Thus, La
seaglass decor, and a tv
fresh corn and adorns the
sary to recreate these dish-
screen that’s most likely
dish for a desired crunch.
es. Once he traversed to the
showing one of Rodolfo’s
You’ll want to chug the
states, he noticed a lack of
favorite surf movies.
leftover juice, but if em-
Peruvian influence in the
barrassment gets the best
culinary scene. The few
of you, the Blue Corn
options available were not
Coolade is an equal trade
quality representations of
off. Also harvested from
his country’s fare. Finally,
Peru, the blue corn is
Rodolfo saw an opportu-
cooked and mixed with
nity for Peruvian cuisine to
sugar to make a juice that
be accepted by the commu-
coats and satiates the palate. Rodolfo is able to recreate the contradistinctive flavors of his birth country flawlessly due to the Once nestled in the menu
influx of Peruvian goods.
— although abbreviated
38 theatlanticcurrent.com
as mentioned before — is
Between the decor and the
far reaching, sectioned by
cuisine, the watch word is
‘Tiger’s Milk’, Ceviche, and
absolutely ‘Fresh’. La Panza
Traditional Land and Sea.
is drenched in authenticity,
The Ceviche is so far the
passion, and quality.
SCENE ➼
Nightlife, events and more
BREWERY BIO ❘❘ SNAPS
Get To The Point!
Local Craft Veteran Leads Copperpoint Brewing To Prominence
a
By Doug Fairall
ward winning beers don’t just appear out of thin air. They’re made with skill,
brewed the hard way, by people who know the art and science of brewing. South Florida’s craft beer scene has expanded rapidly over the years, and some may find it difficult to navigate these hoppy waters. Fear not, as locals of Boynton Beach in the last year have been able to steer people in the direction of good beer by saying, ‘Get to the Point!’ It’s the mantra at Copperpoint Brewing Company, which opened its doors in May of 2015 in the now-expanding ‘Brewery District’ of Boynton Beach; a set of industrial buildings just north of Gateway Boulevard off High Ridge Road. It’s a brewery stocked up with a 20 barrel brewhouse on track to brew over 4,000 barrels of beer annually. Copperpoint may be a newcomer as a business, but its owner is anything but a newbie in the beer industry. Matt Cox started Copperpoint last year after a 15 year stint in the
Photos: Ian Jacob
theatlanticcurrent.com 41
SCENE
➼BREWERY BIO
local brewing industry. He
beers, and they loved
is a veteran South Florida
what I did.”
brewer who started out as an assistant brewer at
Cox, like most brewers in
Big Bear Brewing Com-
South Florida, produces a
pany in Coral Springs
great variety of beers in
back in 2000, a time when
different styles. But unlike
craft beer was yet to be
some who may focus on
‘cool’ in the eyes of so
the extreme side of hops, or
many. He quickly took
the extreme side of ingre-
over the reigns a year
dients, he enjoys his focus
later, and worked tire-
to be on a facet of beer
lessly as its head brewer
making called ‘elegance’.
for almost 14 years, pro-
“For me,” he said, remark-
ducing standard brewpub-
ing on the Copperpoint
style beers along with
Lager, ”that’s what I like to
some of his own creations.
drink. I love lagers, lagers have such a simplicity to
“I had a lot of freedom
them, but also an elegance,
there,” he shared as we
and it’s good to see that
sat in his tap room over
people appreciate beers
a pint of his successful
that are 5% but have a
Copperpoint Lager, an
great drinkability.”
amber lager rich with
“
flavors of bread that fin-
“There’s a lot of time and
ishes with a crispness.
craft that goes into them
I love lagers, lagers have such a simplicity to them, but also an elegance, and it’s good to see that people appreciate beers that are 5% but have a great drinkability.
“
“I got to tweak the recipes
that people either can’t do
to where I wanted them,
[with] their brewery or
I got to make all the sea-
don’t have the brewing
sonal recipes, so it wasn’t
background to do.”
a handcuff like job there.
42 theatlanticcurrent.com
They saw that I made
That level of experience
good beers and creative
shines forth from the
TRULA Saison 6.3% ABV 40 IBU
BLOOD ORANGE WIT
A-10 HOPHOG
B RABBIT ESPRESSO STOUT
Belgian Wit 5.2% ABV 14 IBU
Red IPA 7% ABV 55 IBU
Stout / Espresso Cream Stout 6% ABV / 20 IBU
product that emerges out
pions its creator, that holds
factor of over a decade of
beer you’re tasting and
crazy gastronomy and off
of the fermentation tanks
the torch up high with a
dedication to his craft.
you’re thinking.”
the wall stuff, but it’s really
that take up the back half
commitment to quality.
“Your taste buds become so
of the brewery. Each and
great to have the knowl-
in tune to what you’re do-
“I love the classics… you go
edge of the classicals skills
every beer that comes
But don’t think that it’s
ing in the brewery,” he said
back to classical French
first. For me, you see the
across the bar has a certain
simply due to luck, or ser-
of drinking beer. “Every
cooking. Once you learn
beers on the board right
level of quality that cham-
endipitous fortune. It’s a
time you sit down to have a
that, you can go out and do
now, most of them up there
theatlanticcurrent.com 43
SCENE
➼BREWERY BIO
are pretty good balanced.
fee from Rabbit Coffee in
Some skew towards hoppy,
Riviera Beach. It’s lighter
some skew towards malty,
in body than many stouts,
but we’re not going to do a
with a silky creaminess
rose jasmine IPA for an
that comes from being
everyday beer. For a one-
poured on nitro. It’s not
off, yeah 100%.”
heavily roasted either, which gives it a bit of sweetness that reminds of
and a focused mind can
iced coffee. “We sell a lot
sometimes create happy
more than I was anticipat-
accidents. Take the Grape-
ing selling a stout. We sell
fruit Saison, a beer in
almost a full keg a day in
which Matt says he “stum-
the tasting room,” he
bled into” one day, and one
shares. This is a beer that
in which he fell in love
you can’t take to-go either.
with. Or the Blood Orange
“That means we’re pour-
Wit, another beer where he
ing on average over one
played around on a whim
hundred pints a day of
and has “quickly become a
stout. Which in south
cult favorite. We run out
Florida, when it’s typically
“
“
Even dedication to the craft
Your taste buds become so in tune to what you’re doing in the brewery. Every time you sit down to have a beer you’re tasting and you’re thinking. occasionally, I can’t keep it
pretty warm outside is
aforementioned Copper-
on tap all the time, and
surprising to me.”
point Lager, amber in col-
people, they’re in disbelief.”
or and crisp in finish. It’s “When we were getting
practically a ‘festbier’
There are two beers that
ready to open, and I was
that’s available year-
truly stand out for Copper-
like ‘I have to put a dark
round: no need to wait for
point; one which was a
beer on tap’... I had done
Oktoberfest to roll around
surprise hit, and another
that beer quite a few
to enjoy.
which is an economic
times over the years, and I
gamble.
just said we’ll throw one
“[Other breweries]
of those on, and we threw
wouldn’t even entertain
it on.“
the idea,” Matt said of the
The first is the B Rabbit Espresso Stout, brewed with locally sourced cof-
44 theatlanticcurrent.com
lager. “It really ties up the The second beer is the
brewhouse.” For Copper-
point to create a batch of
“I looked at stuff on the
their lager, it takes them
market and I said... there’s
six weeks. Normal turn
really not much like it out
around time for a beer at
there, and I felt that could
an average brewery is two
fill a void in the market.
weeks. The time can add
For me you can put that
up pretty fast. But Matt is
beer at the highest end
confident in his product
beer market, or you can
and how it can shape the
put it at the local burger
South Florida experience.
shop, and it has a place in both places and everywhere in between.“ For now, Copperpoint will remain a fairly local-oriented brewery. They supply beer to around 50 retail accounts, mostly in Palm Beach County, using Boynton Beach as his epicenter. This year there is an expectation to do some bottle releases in the form of 750ml or 22 ounce packages, but that’s the biggest of changes that are in the works. According to Matt It’ll be a slow but steady direction of growth, which is perfectly fine in this craft beer climate.
SCENE
âžźSNAPS
Sunfest 2016 Photos: (This Page) Leon Legot (Opposite Page) Chelsea Wieland
46 theatlanticcurrent.com
theatlanticcurrent.com 47
FLO RIDA ATLANTI C U N I V E R S I T Y
EXPLORE AND TRANSFORM. DISCOVER A DRIVING FORCE WHICH IS LIMITLESS, ENDLESS AND FILLED WITH POSSIBILITIES.
Raquel R., ‘17 Multimedia Studies and Sociology