SET IN STONE

A word from the publisher

It’s already May—can you believe it? Summer is so close that we can already feel the warm coastal breeze on our faces and smell the BBQ smoke wafting through the air at local parks, backyards, and beaches throughout our city. With COVID restrictions loosening up, the timing couldn’t be better, either.

We’ve all been locked down for quite some time now, but this summer we’re free to get out and get back to doing what we love most. That means spending time with friends and family out in the wild at our leisure. It’s funny how when the simple things get taken away, it makes them so much better when given back. The point here is to take nothing for granted and seize every moment you can to appreciate the little things in life.

For all of the harsh situations this pandemic has caused, it’s also made us realize just how important spending quality time with friends and family is. It makes you realize how meaningful simple things like watching your child hit their first homerun or score their first goal have become. Barbequing with friends is even better now because we missed it so badly. That’s what happens when people haven’t been able to celebrate together freely for such a long period of time.

But now, thankfully, we’re back in action and everyone’s chomping at the bit to get out and have some fun. So get your sports gear ready, send out the invites, and get that grill smoking—it’s finally summertime in Oceanside again.

Cheers,

Jamey Stone

CONTENTS MAY/JUNE 2021 VOLUME 8/ISSUE 3

PUBLISHER

Jamey Stone/Publisher/Co-Founder stone@theosider.com

EDITORIAL

Zach Cordner/Creative Director/Co-Founder zach@theosider.com

Dwayne Carter/Design Director dwayne@theosider.com

Aaron Schmidt/Editorial Director aaron@theosider.com

ADVERTISING

Nolan Woodrell/Advertising Director nolan@theosider.com

ADMINISTRATION

Alicia Stone

CONTRIBUTORS

Renordo Bowen, Eric Klier, Katie LaLicata, Kristi Hawthorne, Chad Montano, Jens Ochlich, Cameron Reeder, Shelby Rowe, Elizabeth Schwartze, Alicia Stone.

SPECIAL THANKS

Oceanside Historical Society, Tim Wrisley, Amber Lussier, Alondra Figueroa, Bruce The Trenchcoat Guy, Anamarina Hernandez, The Carter Family, Hans Molenkamp, The Woodrell Family, The Becker Family, Ron Goodin, Bailey Stone, Braden Stone, Judy Camp, The Hoffer Family, Steve and Linda Josepho, Jean Josepho, Bottom Line Management, Oceanside Museum of Art, and all of our advertisers

Facebook.com/TheOsiderMagazine @theosidermag

All inquiries, please contact info@theosider.com

PUBLISHED BY:

Full Sail Media Inc. ©2021

The Osider Magazine 3124 San Luis Rey Road Oceanside, CA 92058

On the Cover:

Classic cars and Oceanside—a match made in heaven. Photo by Jens Ochlich

Oceanside's Finest

PAUL RUEZ

WORDS: ELIZABETH SCHWARTZE PHOTO: ZACH CORDNER

With nineteen years of dedication to his students

at Oceanside High School as the beloved Career Technical Education Teacher (CTE) specializing in Restorative & Workplace Skills, Mr. Paul Ruez will leave an indelible legacy when he retires in June 2021. His list of accolades are abundant, but the connection and admiration from his students, colleagues, local leaders, and administration is what makes Paul Ruez one of Oceanside’s Finest. Growing up in Minnesota, Paul was fascinated with photography at a young age—thanks to his father’s influence. He continued his passion in the photo club in high school, and then took it to the next level with a career in the Army, where he served as a Combat Correspondent Photographer in Southeast Asia. The Army career was a pivotal point in his life, and his advocacy for veterans continues to the present day. “I got back from Vietnam at the end of 1970. I put my pictures together and we traveled all around the country. I didn’t show ‘blood and gut’ stuff, I showed how war affected both the Americans and the Vietnamese.” Paul was privileged to write the introduction to Dr. Robert J. Lifton’s statement that addressed the special needs of Vietnam veterans returning to college campuses. “My advocacy skills further evolved to get the VA to recognize and treat PVS (Post Vietnam Syndrome) which became PTSD,” he explained.

Paul and his wife Kathy arrived in California in 1980. While teaching at Palomar College on the Camp Pendleton campus, Paul learned about the Regional Occupation Program (now titled Career Technical Education position), and got

“My advocacy skills further evolved to get the VA to recognize and treat PVS (Post Vietnam Syndrome) which became PTSD”

the job! He recalled how his first computer class in 2002 was taught with no computers! His present-day classes include Photographic Imaging, Computerized Graphic Design, and 3D Animation. Over his OHS career, photography became an integral part of his teachings. “I would integrate photography in all my classes. The camera is one of your most basic tools in your creative tool kit.” Along with The Osider’s Zach Cordner, Paul also co-founded an afterschool photography program at OHS called Pirate Pics, a popular club of student photographers that began in 2014.

Ruez acquired his Bachelor’s degree in Vocational Education from University of California, San Diego; and his Master’s Degree in Education Administration at Concordia University. He’s taught at Vista Adult School, Palomar College, and an illustrious nineteen years at OHS. During 2007 and 2008 and 2011 and 2012, Paul was awarded the Distinguished Teacher Award from the San Diego County and Imperial Valley California Association of Regional Occupational Centers and Programs. In 2013 and 2014, Paul received the San Diego County Fair’s Outstanding Teacher Award. “The recognition is nice and serving as a moral and creative compass for the students is vital, but the real kudos go to the students who took their learning seriously and contributed to making the computer lab a quality and meaningful learning community,” said Paul.

Paul’s retirement message: “To my former students and colleagues, it’s not ‘goodbye’—it’s ‘keep in touch.’”

THE OSIDER MAY/JUNE 2021

YOUR GUIDE TO A SUSTAINABLE SUMMER (AND YEAR) IN OCEANSIDE

In the U.S., 561 billion disposable food service items are used every year, resulting in 4.9 million tons of waste, according to upstreamsolutions.org. Although this may seem daunting, there are many simple and easy actions you can take to make a big impact against unnecessary waste. Strive for zero waste and sustainability during your summer adventures and all year long to keep our beaches beautiful for generations to come.

Use the tips below to help you make your summer more sustainable and simply #SkipTheStuff!

CONSCIOUS CAFFEINATION

When you find yourself at one of the many local Oceanside coffee shops, choose to fill a reusable coffee mug or tumbler.

B.Y.O. BAG

Choose to reuse and bring your own reusable bag for trips to the store, local farmers’ market, or even the beach.

LOVE YOUR LEFTOVERS AND YOUR PLANET

When dining out, bring your own reusable container to store leftovers and ensure less single-use materials end up in our landfills.

REDUCE YOUR GENERATION OF WASTE

Bring only what you need to have a good time. Don’t bring everything “and the kitchen sink” to the beach!

SIP SUSTAINABLY

Skip the disposable water bottles and bring your own refillable and reusable water bottle that can be used during your vacation and all year long.

USEFUL UTENSILS

Bring your own reusable utensils to enjoy Oceanside cuisine and say no to single-use plastic. When ordering takeout, be sure to let the restaurant know that you’ll be using your own cutlery from home!

SNACK SMARTER

Ditch the single-use plastic and pack your snacks in reusable baggies or containers. Not only are they sleek and stylish, but you can greatly reduce your plastic waste!

LEAVE NO TRACE

Pack it in and pack it out. No matter what your travel plans are—keep Oceanside clean!

SUPPORT SUSTAINABLE BUSINESSES

Finding businesses that strive for sustainability just got easier! Visit GreenOceanside.org to view a full list of Green Oceanside Business Network members who keep the environment in mind during their daily operations.

#SKIPTHESTUFF

Keep sustainability in mind and simply say “no thanks” to all the extra stuff such as ketchup packets, napkins, and other accessory ware when dining in and eating out.

SPREAD THE WORD

Tell your local business you prefer more sustainable options for food service to-go ware, and just skip the foam!

These are just a few of the many ways you can #SkipTheStuff and have a sustainable summer here in Oceanside!

For more tips on how you can incorporate sustainability into your lifestyle, information on the City of Oceanside’s environmental programs, and upcoming Green Oceanside events, please visit www.GreenOceanside.org

THE OSIDER MARCH/APRIL 2021

HOW TO MAKE MEXICAN HOT POT

PHOTOS BY ZACH CORDNER

With Executive Chef Alex Carballo from Carte Blanche Bistro & Bar

We love the Mexican Hot Pot because it represents our French Mexican concept. It’s our blend of a classic French dish, the Coq au Vin, and traditional Mexican Pozole. It’s comfort food at it’s finest and a great shareable meal that can be made ahead of time and for a large group of family and friends!—Chef Carballo

Guajillo Adobo Base (marinade) Prep Time: 20 minutes Cook Time: 30 minutes

Ingredients

12 seeded Guajillo chilis 3 cloves (whole) 2 allspice berries 1 tablespoon Marjoram (dried) 3 tablespoons Mexican oregano 2 yellow onions (large) 4 plum tomatoes 3 garlic cloves (skin on) 4 tablespoons grape seed oil 1 chipotle pepper (can) 1. Heat large pan (cast iron when possible) to medium heat and add one tablespoon of the grape seed oil to the pan. Add chiles, spices, and dry herbs. Stir until fragrant for one to two minutes. Set aside. 2. Once again, heat large pan and add one tablespoon of grape seed oil. Once pan is at a high heat—place onions, tomatoes, and garlic on the pan and cook until charred on all sides for about 10 minutes. Remove from heat and peel garlic. 3. In a medium size pot, heat grape seed oil over high heat. Add the toasted and charred ingredients and cook for four to five minutes. Add enough water to barely cover the ingredients and simmer for fifteen to twenty minutes until liquid evaporates almost completely. 4. Transfer to blender and blend until smooth.

Then set aside for further use. 5. Marinade each piece of chicken with two teaspoons of base. Make sure to rub thoroughly to insure for the best results. Cover and set aside for at least two hours, but let it set overnight for best results. Note: You can use more as per your taste.

Chicken Adobada Prep Time: 25 minutes Cook Time: 1½ to 2 hours

Ingredients

1 chicken whole (small) 2½ cups of chicken stock 1¼ cup of onions 3 cloves garlic (minced) 2 tablespoons of

Sherry vinegar 4 Roma tomatoes 1¼ teaspoon oregano 1 teaspoon of cumin (ground) 1 bay leaf 2½ tablespoons

Adobada base 1½ tablespoon grape seed oil

Salt

Preparation

1. Place heavy-duty medium size pot to high heat and add grape seed oil. 2. Remove chicken from marinade, then season with salt and pepper.

Sear each chicken skin side down until skin is a crispy golden brown.

You may have to do them a few at a time depending the size of your pot. 3. In the same pan, heat to medium and add your onions. Stir continuously and cook for about two-to-three minutes until translucent. Then add garlic and cook for another minute. 4. Next, in the same pan—add chicken stock and bring to simmer. 5. At this point, you’ll add the Adobada base, Sherry vinegar, oregano, ground cumin, bay leaf, and Roma tomatoes. Bring ingredients to a simmer once again. Note: Make sure to occasionally stir. 6. Now add seared chicken pieces skin side up one at time, making sure they get plenty of coverage.

Add a pinch of salt, and once again, bring to a simmer. You can add one small can of garbanzo beans or hominy to bulk up your stew. We use garbanzo in our recipe. 7. Once you’re at a simmer, lower heat to low/medium and cover and cook for one hour. At this point, check your chicken to make sure you’re not overcooking it and taste for salt.

You normally will need another half hour to get the chicken falling off the bone. You can add your favorite hardy vegetables like potatoes, chayotes, and corn, etc. 8. To finish, pull pan off the heat and serve with rice and garnish with fresh cilantro. (Note: Letting this stew sit for a day helps bring the flavors together.)

Community

THE OSIDER MAY/JUNE 2021

OCEANSIDE JUSTICE COALITION

WORDS: ELIZABETH SCHWARTZE PHOTO: ZACH CORDNER

When justice fails one—it fails all. The newlyformed Oceanside Justice Coalition (OJC) seeks justice for all our citizens—especially, the marginalized communities. OJC is a group of advocates using their powers of learned experiences, education, careers, and love of Oceanside to create a just Oceanside. Led by an Oceanside powerhouse team of Dr. Thao Ha, Eric Joyce, Beatriz Palmer, and Jimmy Figueroa, each advocacy leader brings to the table a unique set of qualifications with a common mission—the quest for justice. “We want to empower everyone to thrive in this community.”

In the midst of a global pandemic, racial tensions mounted throughout the nation after the killing of George Floyd went viral in May 2020. This was the catalyst for Oceanside Justice Coalition to unite and work to end systemic racism. OJC wants representation in their community—in particular, the city’s leadership and institutions. They seek to be the voice for all marginalized communities—to ensure policies consider the needs of every single citizen. “What systems, and what institutions can we work with to eradicate systemic racism? We need to do something now! We’re not comfortable with the status quo.” In a powerful voice, Dr. Thao Ha—a Vietnamese immigrant—and proud Oceanside resident, specified on Aktiv8 2Day’s podcast: “We, the marginalized folks, have to step into those positions of power. We have to lead. We have to rise up and be leaders in the institutions we work in. We have to be the decision makers.”

Moving swiftly to adopt policies that’d have an immediate effect after the George Floyd backlash, OJC began advocacy to enact three policies with the Oceanside Police Department:

1. Modify OPD’s Policies and Procedures to satisfy the 8 Can’t Wait model. Reduce the possibility of police violence (As of July 16th, 2020, OPD has agreed to modify some policies). 2. Establish an independent, transparent, and funded Citizens Review Board to oversee incidents involving police misconduct and use of force. 3. Create a Race and Equity Commission for the City of Oceanside—a commission of diverse residents to address inequities that impact quality of life for identifiable communities in the city.

“We want to empower everyone to thrive in this community”

OJC advocates continuously for items #2 and #3 to alleviate systemic racism within the police department. “So many times the underserved communities don’t understand how policies affect their daily lives. We want to bring light to the policies and make them digestible, so people can understand,” the OJC leaders pleaded. “We understand the rich cultures of Oceanside, it’s history. We want to respect the diversity of all of Oceanside.”

Keeping their sights on their long-term mission, the attainable actions that are simpleyet-effective to engage marginalized communities right now: voter registration, mobilization, and education. OJC meets regularly and is gaining force in the community.

To learn more and stay connected with Oceanside Justice Coalition, please visit their Facebook and Instagram @oceansidejustice

(L To R): Eric Joyce, Dr. Thao Ha, Beatniz Palmer, and Jimmy Figueroa.

TEN

Things You Didn’t Know About Oceanside in the 1920s

The 1920s in America was considered a prosperous decade—one that brought change and optimism. The nation was ready to celebrate with the end of World War I and a deadly pandemic. Oceanside was no different. With new growth and development, the city flourished. New churches were built, a new high school science building was erected, and most streets—including The Strand—were paved during this decade.

WORDS: KRISTI HAWTHORNE PHOTOS COURTESY OF OCEANSIDE HISTORICAL SOCIETY

Roberts' Cottages were built in 1928.

Cottage City, 1925.

Leonard Street, 1926.

Palomar Theater

1. In July of 1922, the Cosmopolitan Picture Company registered at Oceanside’s Beach

Hotel and began filming of Peter B. Kyne’s story, The Pride of Palomar. Scenes were filmed on the Santa Margarita Ranch, at the San Luis Rey Mission, Guajome Rancho, and in Oceanside were used and residents were used as “extras.” Oceanside’s Elysium Theater was packed as residents viewed the film when it was released, looking for familiar scenes and faces. In addition to several movies being filmed in and around Oceanside, Hollywood’s most famous silent movie stars and notable couple,

Douglas Fairbanks and Mary Pickford, were frequent guests. In June of 1923, Fairbanks and Pickford established a beach camp just south of the San Luis River. Fairbanks reported that it was his “sixth season here and that Oceanside has undoubtedly the finest beach in California.” The June 21, 1923 Blade reported: “Among the guests of the tent colony of Douglas Fairbanks and Mary Pickford on the beach during the past week has been Cornelius Vanderbilt, Jr. of New York.”

2. In 1922, George and Edith Chell purchased lots on the 600 block of North Strand that had been converted to a camping ground referred to as “Tent City.” The Chell’s added parking spaces for automobiles and built a convenience store for the campers. In 1925, the tents were replaced with permanent cottages and Cottage City was born. It was touted as “one of the best beach resorts and auto headquarters in Southern California.” 3. The Martin Brothers, who operated a modest meat market since 1900, built a new, impressive store on the northwest corner of Second (Mission Avenue) and Tremont Street in 1923.

4. Oceanside welcomed a new theater in 1924. The Palomar Theater was located on the 300 block of North Hill (Coast Highway). Along with feature films, the theater hosted live entertainment such as comedy and vaudeville acts. Touted as “one of the finest of the small theatres on the coast,” it could seat as many as 650 people. Manager A. J. Clark said: “It is with pride that I announce the opening of this splendid new theatre, for I am sure it is a credit to the city. I hope that all the people of Oceanside and vicinity will feel a personal interest in this enterprise. I will endeavor to make it, as far as possible, a community center, and conduct it in a manner that will make it a credit to myself as well as to the community.”

5. Many new homes were being constructed during the mid 1920s, particularly bungalows and Spanish-style homes. In 1924, a new subdivision built by banker B.C. Beers called Plumosa Heights

was established. Named for the Plumosa palms lining its cement-paved streets, this exclusive neighborhood required at least a $4,000 structure on the property to be set back at least twenty feet from the street. Two of the streets—Alberta and Leonard—were named after Beers children, and the subdivision still maintains its original light posts.

6. In 1925, Martin L. Johnson built a mortuary and chapel on Hill Street (Coast Highway) at Minnesota Street. Johnson teamed up with Ernest P. Ekegren to form the Johnson-Ekegren Mortuary in 1928 that would later become the Oceanside Mortuary.

7. Oceanside’s fourth pier was built in 1927 and was designed by Oceanside’s City Engineer Ruel Leonard Loucks. Sidney Smith of Los Angeles was the sole bidder and offered to build the pier for $93,900. Compromises were made as to the construction of the pier by building a concrete approach 340 feet long with the remaining 1,300 feet made from wood. The bid was accepted and work began the same month. The new pier was dedicated over the Fourth of July weekend in 1927. The celebration brought thousands of people from all over Southern California with the pier being the focal point of the festivities. Newspapers reported that 25,000 people came to Oceanside to celebrate those Independence Day festivities, at the time when the city’s population was just 3,500 residents. It was an unprecedented celebration, and a high point for the city of Oceanside.

8. When telephone service was first established in Oceanside in 1904, there were but 25 telephones. In 1918, the number had increased to 146. But in 1928, that number had nearly tripled with 446 telephones in use. This increase necessitated a new, larger telephone station at 516 First Street to accommodate the growing number of customers. The Oceanside Blade reported that along with the new $28,000 building, the “antiquated hand cranking system of telephones would be replaced with the installation of a modern type of equipment.”

Grand opening of the Pier in 1927.

Johnson's Mortuary 9. In 1928, businessman Charles G. Borden began construction for a large, three-story brick building at the corner of Third (Pier View Way) and Tremont. That same year, when the Oceanside post office began issuing mailing permits; Borden’s was issued Permit No. 1. The Borden Department Store opened for business in March of 1929. The main floor held women’s and men’s clothing and shoes. Furniture and home furnishings were located on the second floor.

10. A. J. Clark had built two rows of tiny beach cottages at 704 North Strand in 1928. Clark’s Cottages changed hands several times, and would later be renamed the Surf Motor Court. But in 1941, the cottages were sold to Harry and Virginia Roberts who gave them the name they’re now known by. When the Roberts purchased the cottages, they painted them red, trimmed in black and decorated them with “brilliantly colored beach umbrellas and bright colored beach chairs” and red geraniums were planted in front of each cottage. Today, Roberts’ Cottages are iconic, and are a much beloved example of Oceanside’s 1920s history and beach culture.

The Osider spent the day with local funnyman Jonathan Wayne Freeman to see how he spends it around town. Part of the brains behind the wildly popular @kookoftheday, JWF is solid entertainment.

Follow Jon on his journey on Instagram @jonathanwaynefreeman

A DAY IN THE LIFE OF

In 2010, my wife and I bought a home in Oceanside and it was a breath of fresh air. Coming from South Orange County, I thought all beach towns were filled with stuffy and pretentious people. Oceanside was the opposite—it’s filled with an awesome mix of every type of person imaginable. If I ever miss South Orange County, I can just visit Carlsbad and get the same experience. I mean, sure … maybe our murder rate is a little higher than our neighbor to the south, but I just like to say we have more character. I love Oceanside for all that it is and all that it’s going to be.—JWF

SURF LESSONS AT THE HARBOR

THE MAIN ATTRACTION

Truly a devastating day for the Oceanside

community—the Main Attraction Gentleman’s Club is no longer. It’s apparently going to be turned into apartments. Where am I going to go in the afternoon for a smoke break, a buffet, and some beautiful ladies? What am I gonna do? What fun is it anymore, Oceanside? No strip club? It’s horseshit!!

What I love most about the Harbor are the salty

people that are here every day with a coffee, sometimes with a Marlboro Light, just enjoying the views. It’s very working class—a wonderful little harbor. I mostly love the waves where I get to learn how to surf. I want to rip and that’s why I go to John Daniels at Learn To Rip Surf Lessons. That’s what I’m here for—to get my shred on. John promised me that in three short weeks, he’d teach me how to rip. He said he’d take me from “zero to hero” and make me a mid-length World Champion. I’m excited to give him my money. Most of his clients are small children whose parents have visions of professional surfing for them. I’m his only 41-year old client that I’m aware of and things look promising.

For more info on LTR, please visit learntoripsurflessons.com

SAN LUIS REY PIONEER CEMETERY

I enjoy visiting the Pioneer Cemetery shirtless to visit my dead relatives and to get my mind right for the inevitable dirt nap that I’ll take someday. The Pioneer Cemetery is home to many Freemans that were born in the 1800s and my family was one of the original settlers in the San Luis Rey Valley. Freeman Street is named after them and I happen to be from this long lineage. Alfred A. Freeman, the patriarch of the Freeman family who came to San Luis Rey from Texas in the late 1800s, is buried there with his wife and many others. As we come into the world, so we leave the world—like a little nude baby. So remember: Life is short. Train hard.

PRINCE PARK

Next stop is one of the Finest Skate Parks in the Land. The locals at Prince know me as “Scooter Man.” I was on the Razor Scooter Tour for three years in my early to mid twenties and I’ve suffered many injuries—I’ve been concussed multiple times, but I do it all for the love of the game. I like to keep up my skills by coming here to show these youngsters how it’s done. At first, they frowned upon me using a scooter in a skateboard park, but then they saw me shred the gnar. Funny how boosting six feet out of a pool on a scooter shuts the haters up. I usually don’t like to toot my own horn, but BEEP BEEP!!

RIP Terry

FAT JOE’S

GOAT HILL PARK

All that scooting around usually makes me develop a thirst for strong ale and pinball. Thankfully, Fat Joe’s has both in abundance. In my youth, I was a professional pinball player and still hold the high score for the 1995 Bally masterpiece Attack From Mars. Unfortunately, most of my skills have deteriorated due to mistakenly choosing to have children. Oh, well—we all make choices, I suppose. That’s what the Strong Ale is helpful for—it makes you forget about the “what could’ve beens.” Fat Joe's keeps the beer cold and the tunes hot.

Fat Joe’s • 424 South Coast Highway• (760) 722-5637• fatjoesoceanside.com• @fatjoesoside

Next it was off to Goat Hill Park to perfect my golf swing. The GOAT—could it be the greatest golf course in the entire world? Quite possibly. Where else can you dress the way I’m dressed and feel completely comfortable and confident in yourself? Even confident on some days with your golfing abilities—even though you might not know how to golf. There have been whispers around the course that I may make the tour, but that’s neither here nor there for me—I just enjoy the spirit of the game and being able to walk my Weiner dog on the course.

Goat Hill Park • 2323 Goat Hill Drive • (760) 433-8590 goathillpark.com • @goathillpark

SEA HIVE MARKETPLACE

Sea Hive Marketplace • 1555 South Coast Highway (760) 547-5706• seahivemarketplace.com• @seahive Fashion and a sense of style has always been the most important thing to me in the whole world. Thankfully, there’s a place in South O like the Sea Hive Market that’s perfect for a man as hip as me. I love being a member of a subculture that’s defined by claims to authenticity and uniqueness yet, ironically, is notably lacking in authenticity and conforms to a collective style. Shopping at the Sea Hive Market gives me the chance to find some long lost dead guys clothes and records.

PRIMO MARKET

All of this running around town sure can work up a man’s appetite. What goes into a great lunch? Sixty-nine cent tacos, that’s what. I come to Primo’s for the Al Pastor burrito—it’s heaven on the heart and hell on the bowels. They run food specials every day and have an awesome market. I personally find the whole set up to be muy caliente! There’s nothing better than Primo’s. I love this place.

SURF RIDE

Primo Market • 606 Morse Street• (760) 439-8711• primofoodsinc.com

We are blessed to have Surf Ride—it’s one of the biggest surf shops I’ve ever been inside. One of my favorite things to do is hide from my wife and come here and fondle surfboards. It keeps me married because it’s a surfboard and not a human lady. Rubbing some surfboards down while asking ridiculous questions to the staff at Surf Ride Oceanside is a fun hobby I have. I’ve spent countless hours loitering in this place and have not once been asked to leave. This two-story surf shop never ceases to satisfy my surfboard cravings.

Surf Ride • 1909 South Coast Highway • (760) 433-4020 • surfride.com • @surfride

BRUCE THE TRENCHCOAT GUY

With my belly and soul filled, I can only think of one thing that I want to do. Enter the Mighty Pacific with my Spiritual Advisor—the Oceanside Trenchcoat Guy. Bruce told me the Secret of Life and then we entered the Mighty Pacific together. Feeling restored and refreshed, I can think of only one more thing to do—you guessed it, I’m thirsty again.

PCH SPORTS BAR & GRILL

PCH has the best beer on tap in Oceanside. They get rare gems like Pliny The Younger IPA and also have my favorite burgers in the whole city. Sitting outside on Coast Highway, I’m grateful for this incredible city I get to live in and call home.

PCH Sports Bar & Grill

835 South Coast Highway (760) 721-3955 • pchsportsbarandgrill.com @pch_sports_bar

Behind The Lens JENS OCHLICH

Originally from Hanover, Germany (hometown of The Scorpions!), Jens Ochlich landed in San Diego back in 2000, and then made the move to Oceanside in 2005. An IT technician by trade, he’s a dedicated hobbyist photographer that has a special eye for shooting Oceanside.

Jens’ favorite subject matter is classic automobiles at scenic locations. He highlights them in an artistic way, and it shows through his amazing imagery. “There’s so many unique spots in this town that you can’t find in other cities— there’s still grit to this place. There’s a big lowrider scene here. Oceanside just has so many layers to it. I love the streets here—especially Wisconsin Street,” said Jens with a smile.

Behind The Lens JENS OCHLICH

Homegrown

THE OSIDER MAY/JUNE 2021

BROUGHT TO YOU BY:

JIMMY LINDVILLE

WORDS: JAMEY STONE PHOTO: ZACH CORDNER

I first met Jimmy Linville as a youngster out surfing at Oceanside Harbor. Beaches back then were the gathering grounds for us kids with nowhere else to be. Most of us were surfers, but Jimmy and his crew all chose bodyboarding over stand-up surfing. At the time, bodyboarding was huge and Oceanside was the main hub for manufacturing, distribution, and sales. Because of that fact, it set him on a course that’d mold him into the person he is today.

Born in Japan to his is Marine father, Jimmy moved to the eastside of O’side as a one-year old. He quickly found his love for the beach, and by third grade had starting bodyboarding with his crew that consisted of life long friends Allen Malone, George Contreras, Hector Meza, and a bunch of other local shredders. Both surfers and bodyboarders in Oceanside shared the line up with mutual respect for each other, and that was drastically different that most other San Diego beach towns. When the waves went flat, you could find all of us skateboarding local ramps, curbs, and ditches around town. We all got along and had each other’s backs. By the time Jimmy turned eighteen, he began working at the BZ factory shaping boards. He quickly mastered his craft and became a lead shaper at Custom X, and one the most sought-after shapers for the top pros around the globe.

Soon the bodyboard market started to slow down, the magazines went away, and the sport went back to the underground. Jimmy became a dad to daughters Alissa and Haley, and needed to support his family, so he fell into his other passion of commercial fishing, but he never let his ocean roots fade away. In 2013, he went back to his roots and started his own brand called JL Bodyboards.

These days, Jimmy currently spends his time with his family, fishing, and doing what he does best—making the best bodyboards in the game one at a time. Jimmy loves Oceanside for all of the tight friendships and connections to his industry and the realness of its community. Thank you, Jimmy, for continuing the tradition of bodyboarding in our amazing city by the sea. It’s the people like you that make Oceanside what it is today.

THE OSIDER MAY/JUNE 2021

WORDS: AARON SCHMIDT PHOTO: ZACH CORDNER

BLINDFOLDMONKS

Forged out of the pure love of traditional Irish music and long-lasting friendships, Blindfold Monks are the newest super group from North County San Diego— formed right here in Oceanside.

After officially coming together as a full band merely just weeks ago, Blindfold Monks consists of six legendary local musicians from prominent bands like Flogging Molly, Brogue Wave, the Drowning Men, and Harsh Toke, among others. Band members include David Lally (lead vocals, acoustic guitar) Matt Hensley (vocals, accordion), Nato Bardeen (vocals, mandolin), Gabe Messer (vocals, bouzouki), Todd Eisenkerch (vocals, bass), and Rory Dolan (drums).

The Osider recently caught up with the band during practice at the Moose Lodge and the following’s what transpired.

What is Blindfold Monks?

David Lally: Last year, Matt Hensley and I played a few outdoor cul de sac shows during the COVID lockdown. Obviously, Matt is still very much in Flogging Molly, but he’s also played in my band Brogue Wave. When he was off tour and in town, he’d play in that band here in North County with myself and a few other people. Then one day, we played at the Moose Lodge and Nato and Gabe joined in—after that Todd and Rory—and then it just started to grow organically. Basically, we’re just a seafaring cul de sac Southern California Irish band.

When did the band officially start?

Nato Bardeen: Officially, at this time, we’re about six weeks old. We were playing for half a year with no name. David Lally: We struggled—we’d gone through so many names and couldn’t come up with anything. We were six men with strong personalities trying to find a name that everyone would feel they fell under. My dad passed away in January of this year and it was a shit time. I’d had a conversation with him on

“Let’s all hang out, let’s write great music together, and play shows that move people”

BLINDFOLDMONKS

Christmas Day—we chatted and caught up. When he was nineteen or twenty, before he married my mom, he hitchhiked to this Abbey in the center of Ireland. He was going to give the monastery a go as he had it stuck in his head that he might become a monk. He told me he spent one night at the Abbey and then the next day, he hitchhiked back home. He was done—it wasn’t for him. My dad was a deep thinker, and a few years ago when I was back home in Ireland, he gave me this book on the history of words. I had completely forgotten about the book, and a couple months ago I found it. I started flipping through it, and I had a total clear thought: “The name of the band is in this book.” The last thing I remember is that the book opened up on “B”—“blindfold.” And then I just took a piece of paper and wrote down “Blindfold Monks.” The second I said it; I think we all felt at the same time that it was a gift from above. We struggled to find a name and it came to us in a really interesting way.

How would you describe the sound of the band and what style of music is it?

Nato Bardeen: It’s definitely alluded in traditional Irish music, like with folk instruments, and the love of traditional music that’s sped up a little bit. With the “gang” backup vocals, it really has that seafaring sea shanty kind of feel—like you’re definitely rocking on a boat, you know?

So what’s the next step for you guys? Get some touring under your belt as things go back to normal?

David Lally: Right now, it’s “Let’s all hang out, let’s write great music together, and play shows that move people.” We’ve been writing a lot of songs lately.

When is Blindfold Monks playing the Moose Lodge again?

David Lally: We’re going to play there on May 15th and on May 29th.

Do you guys plan on releasing a new album this year?

Nato Bardeen: We hope so. If everything goes well, we’d love to do that. We’ve got to work on some of our original stuff and get it recorded and see where that goes. Right now, we do a lot of cover songs by bands like The Pogues and Skinny Lister, and then some old traditional songs, too, but we want to put a little bit more of our own original stuff in the set. To make an album, we need to complete our own songs first. David Lally: Even if we do somebody else’s tune, we completely dismantle it. We can’t help it. Nato: We make it Irish.

Cream of the Crop

We have a full line of organic and local natural foods.

Deli & Prepared Foods • Vitamins • Natural Cosmetics • Local Organic Produce • Clean Label Grocery • Fine Wines and Cheeses

Family owned since 1989 Store Hours: 8am to 9pm every day

2009 South Coast Highway (760) 433-2757 creamofthecropnatural.com facebook.com/Cream-of-the-Crop twitter.com/CreamOfTHE_Crop

Bubbles Mobile Pet Spa

Bubbles Mobile Pet Spa is family owned and operated, based out of South Oceanside, servicing North County Coastal areas. Currently accepting Bath Package Appointments for the spring and summer season! It is allergy and flea time and it’s getting warm so treat your beloved pets to a refreshing bath using all premium organic shampoo. The package also includes a blow dry, brush out, nail trimming and an ear cleaning. Currently #1 rated mobile groomer on Expertise.com and great Yelp reviews as well!

THE OSIDER MAY/JUNE 2021

MERIC SPEARFISHING & DIVE SHOP

WORDS: JAMEY STONE PHOTOS: ZACH CORDNER

Oceanside has always had a strong connection

to the fishing community, and for good reason. Having the only pier and harbor in North County, it only makes sense that we’d have such a deep connection to the oceanic lifestyle. For Josh Fleming, growing up locally meant long days spent free diving and spearfishing around the Oceanside harbor. As his love for the sport grew, he quickly realized that his passion could become his business as well. Enter MERIC Spearfishing & Free Dive shop. Located downtown on Mission Avenue, the shop is chock-full of product for every level of diver and spear fisher. The friendly staff has extreme knowledge for every level of enthusiast and is happy to get you set up with the right equipment—you just can’t get that from shopping online.

Josh’s right hand man and manager Eric Rush takes pride in getting you into the right gear for your level—something that Josh and crew take to heart. It’s the difference from ordering blindly online or having a real in-person conversation regarding your level, where you intend to fish, and what you’re fishing for. Here you get tried-and-true input from a crew that’s spent years testing product first hand and it shows the minute you walk in the door.

This experience also shines through with the products they offer, as well. You can purchase everything form spears, fins, masks, snorkels, gloves, and every replacement part you may be looking for. So if you’re already an experienced free diver or a rookie looking to get started, we highly recommend checking out the shop. Get ready to start that smoker for some amazing “catch & cook” seafood, all courtesy of MERIC Spearfishing & Dive Shop.

Manager Eric Rush and Owner Josh Fleming

MERIC Spearfishing & Dive Shop 650 Mission Avenue Suite B (760) 547-1587 mericspearfishing.com @mericspearfishing

THE OSIDER MAY/JUNE 2021

RIDE OSIDE

WORDS: ALICIA STONE PHOTOS: CAMERON REEDER

In these last few weeks, there’s been a sense

of positivity brewing in the air. We’re beginning to see a source of light at the end of this long Coronavirus tunnel. Although we’re not quite out of the dark, the end is starting to look as warm and familiar as an Oceanside summer—and that’s exactly what we do best. Crystal and Teddy Dalsey spent fifteen years owning and operating an ADT Security Dealership in Arizona before deciding they were ready for a change. They bought a home here in 2006 and became full time Oceanside residents in 2014. Crystal bartended while Teddy sold boats out of the harbor, but that inherent entrepreneurial spirit kept their eyes and ears open for the next opportunity.

In 2017, they discovered fat tire scooters, and two months later they opened the Ride Oside storefront and showroom. Their business offers electric mobility for locals and tourists to cruise the strand, go for a surf, or simply pick up some groceries—all while leaving no carbon footprint on our community.

Ride Oside rents and sells bikes and fat tire scooters, and represent the e-bike company EBC—Electric Bikes of Oceanside. The fat tire scooters can be ridden either seated or standing, have a top speed of 20 mph, and comply with all bike lane laws. Ride Oside offers other Oceanside adventures including helicopter tours and city landmark scavenger hunts. They frequently partner with local restaurants, and are conveniently located near a parking structure within close proximity to our beaches.

Their website (rideoside.com) makes it easy to reserve bikes and time saving, paperless waivers can be accessed through a cell phone. Walk-ins are welcome and every rider with a valid ID receives a ten-minute instruction and safety course. Riders at least fifteen years old are given complimentary helmets, and if under eighteen, are welcome with an accompanying adult. They also cater to private parties, corporate, and special events, and all models are available to be test ridden before you commit to a purchase.

Crystal and Teddy would like to personally thank the people of Oceanside for their support of small businesses during this quarantine. Together they agreed, ”You helped us through the pandemic, and we’d like to return the favor with good times and spectacular memories.”

So when our weather inevitably transforms into long, sun-soaked sandy days, let Ride Oside help you and your friends explore our bright coastline and usher you further out of the COVID tunnel and into summer!

Owners Crystal and Teddy Dalsey

Ride Oside 306 North Cleveland Street (760) 583-8737 rideoside.com

Dining: Valley

THE OSIDER MAY/JUNE 2021

Tandoori Chicken

Mango Lassi with assorted sweets and desserts. Mix Veg Gravy Garlic Naan

Butter Chicken

Sag Paneer

TURMERIC HUT

WORDS: KATIE LALICATA PHOTOS: ZACH CORDNER

Turmeric Hut is the first woman-owned and operated Indian Restaurant located in Oceanside. From concept to creation, every last detail is the life long dream and projection of Priya Swamy. Ever since she was young, she’s been playing in the kitchen, feeding her friends, family, and colleagues—dissecting and recreating every dish she can imagine has been her passion.

As much as an explorer charts the wilderness, Priya navigates food with this same dedication and vigor. From her youth in India to her days in corporate America, to her vision of building a restaurant where she can share her love of cuisine— her vision has never left her mind. She hopes her own path to fulfill her destiny as a culinary composer will inspire others to believe they, too, can achieve their dreams. Tirelessly she works, as the journey to successful restaurateur has been anything but easy. The reward of sharing her joy through savory plates of food is absolutely worth it.

Turmeric Hut boasts original gourmet Indian cuisine, the kinds of flavors, textures, and sensations experienced in her motherland—India. With a variety of options, the menu ranges from traditional Indian dishes to well known entrees like Chicken Tikka Masala. “The community here has been incredibly supportive,” said Priya. Many customers trust her expertise and are willing to be brave and try new things based off her recommendations alone. As the palate of this self-proclaimed foodie, continues to mature and hunger for new and exotic flavors, Turmeric Hut is here to satisfy all these cravings.

The food here is made-to-order, and crafted with satisfaction in mind. The curry and gravy’s are simmered with coconut milks or ghee (a traditional butter substitute in Indian recipes), and no corners are cut in the process. Quality is never compromised. This promised presentation of quality and compassion is again fool-proofed by her relationship to her trusted chef who’s been with her and the restaurant since day one. Building a team is as equally important at Turmeric Hut as anything else. She believes that quality can be tasted not just in the ingredients, but also in the happiness of the staff and with love and care put into every bite. “If you work as honest as possible and stay true to what you do, that’s going to give you results,” said Priya. With her humble attitude, hardworking mindset, and delectable food, restaurants like the Turmeric Hut are easy to support.

Open seven days a week for lunch from 11am to 2pm (except Mondays) and dinner from 5-8pm on weekdays (and 5-9pm on weekends), it’s a wonderful option for health conscious, vegetarian, and carnivorous eaters. Their menu displays a wide range of Indian cuisine and holds true to authentic flavors. They offer dine-in, delivery, and “to-go” service, and they also offer catering, too. Turmeric Hut is earning its reputation around town as another impeccable food passport to another world within the culinary scene here in Oceanside.

Basmati Rice

Owner, Priya Swamy

Turmeric Hut 125 Old Grove Road Suite 4 (442) 266-8150

Dining: Coastal

THE OSIDER MAY/JUNE 2021

THE GREEN HOUSE WORDS: SHELBY ROWE PHOTOS: CHAD MONTANO

Think of your favorite deli sandwich. Can you taste those layers of meaty and cheesy goodness, smothered in finger-licking sauciness? Now, think of that same sandwich, but completely plant-based. What? Did your carnivorous taste buds stop drooling?

If you can’t possibly imagine a plant-based turkey melt to be just as tasty as the real thing, then you have to try The Green House—Oceanside’s first fully vegan deli. Located right off Mission Avenue and Coast Highway, they’ve finally cracked the code.

From turkey melts and tuna salad to meatball subs and corned beef sandwiches, owners Keith Haman and Breesa Everett have mastered the art of preserving those meaty, cheesy and saucy flavors into unbelievably delicious vegan dishes. “I have an appreciation for the classic flavor combinations and we have a good sense of creating those in a plant-based way,” Keith said. “Right now, one of our newer sandwiches is called the Mixed Business—I think it’s really good. It’s like a spicy turkey melt with chipotle ranch, which we make here.”

Working in delis throughout his high school and college years, Keith and his wife always joked about opening a sandwich shop of their own. Eventually, the joke built traction and developed into a serious business plan, encompassing the years of trial and error Keith went through to create plant-based sandwiches with the wistful flavors of his deli days. “When we lived in New York, I wanted a corned beef sandwich but I wouldn’t eat them. Now I can with our menu. It wasn’t that way ten years ago,” Keith said.

Speaking of the menu, it’s absolutely stacked. One bite into their breakfast sammy—smothered in Sriracha mayo under layers of fluffy egg, savory cheese, crispy sausage, and fresh spinach between

Owner Keith Haman

two halves of a flaky, toasted croissant (yes, this is 100% vegan)—sent my taste buds back to breakfast mornings I thought I had bid farewell to years ago. The Navigator, which Keith claims is their best cold sandwich, mimics a classic tuna melt with chickpea tuna salad filled with chunks of celery and red onion—providing taste and texture that’s strikingly similar to the real thing.

Walking in, the aroma of fresh bread, pepperoncini’s, pickles, and mustard—all the nostalgic smells of your favorite deli—beckon your hunger. The sounds of Jackson Brown and Neil Young play soothingly off the record player alongside a photo of David Bowie. If anything, The Green House shows that you don’t have to leave the classics behind to be plant-based.

Serving lunch and dinner everyday and breakfast on the weekends, The Green House is a one-stopsandwich-shop for everyone—plant-based lovers and curious meat eaters alike.

The Green House 212 North Coast Highway (760) 529-4814 thegreenhouseoceanside.com @greenhouseoside