LIVE THE LIFESTYLE
VOLUME 3.3 - OCT/NOV 2016
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Welcome Welcome to to
MIDTOWN MIDTOWN soquel soquel avenue avenue • santa • santa cruz,cruz, ca ca 1. Amoureuse 1. Amoureuse - lingerie - lingerie 2. Midtown 2. Midtown Cafe - breakfast/lunch/coffee Cafe - breakfast/lunch/coffee 3. Childish 3. Childish - toys &- toys baby&gifts baby gifts 4. Charlie 4. Charlie Hong Kong Hong- Kong lunch/dinner/late - lunch/dinner/late night night 5. Tomboy 5. Tomboy - vintage - vintage americana americana 6. Home/Work 6. Home/Work - décor- & décor gifts& gifts 7. Arteak 7. Arteak Interiors Interiors - furniture - furniture 8. The 8. Crêpe The Place Crêpe -Place lunch/dinner/music - lunch/dinner/music 9. Lillian’s 9. Lillian’s Italian Italian KitchenKitchen - dinner - dinner
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*Artistic*Artistic representation representation of Midtown. of Midtown. Locations Locations are generalized. are generalized. 4 | SANTA CRUZ WAVES
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Neil Simmons Photography
787 Rio Del Mar Blvd, Aptos 831-662-9799 | bittersweetbistro.com 6 | SANTA CRUZ WAVES
Come Enjoy Our Dog Friendly Patio
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S U S H I
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Bittersweet Lounge & Banquet Room Available for Private Parties
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Watch all your favorite sports on one of our 12 screens
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$55 for two visits (reg. $355) Includes a complete consultation, examination, any necessary digital x-ray images, and a Doctor's Report of findings as a follow up visit.
Bjorn Bostrom, D.C. Owner Network Chiropractic Wellness Center 149 Josephine St. Suite A Santa Cruz, CA 95060
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831.459.8434 bjorn@spinalsense.com www.spinalsense.com
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Nicole Poli Real Estate
&
Taylor Property Management Services
Whether you are a first time home buyer, looking for a vacation home, or an investor in need of property management, give me a call today!
“Voted Favorite REALTOR®!” Runner Up “Favorite Real Estate Company” For Taylor Property Management Services.
Nicole Poli | 831.234.9309 BRE 01259219 | nicolepoli831@gmail.com 118 Pearl Alley Santa Cruz CA 95060 SANTA CRUZ WAVES | 11
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Light painting on Mount Tamalpais. PHOTO: MATT WALKER
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©2016 Plantronics, Inc. 14 | SANTA CRUZ WAVES
Music should set you free, not tie you down. Experience your favorite music like never before with the new BackBeat GO 3 wireless earbuds, designed right here in Santa Cruz. Escape the tug of wires as you chase sunsets down West Cliff. Give your weekend hikes the backdrop of extraordinary audio quality. Get closer to the music you love and experience the freedom to take it anywhere. Available at plantronics.com/scwaves and Best Buy
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124 CHURCH ST | 831.454.9999
䐀刀⸀ 匀䌀伀吀吀 匀䄀圀夀䔀刀 吀䠀䔀 匀唀刀䘀䤀一䜀 䌀䠀䤀刀伀倀刀䄀䌀吀伀刀
ⴀ ␀㔀㤀 ⴀ
䘀䤀刀匀吀 䄀䐀䨀唀匀吀䴀䔀一吀
䌀伀䴀䔀匀 圀䤀吀䠀 䌀伀一匀唀䰀吀䄀吀䤀伀一Ⰰ 䌀伀䴀倀䰀䔀吀䔀 䔀堀䄀䴀Ⰰ 堀ⴀ刀䄀夀匀 ☀
ⴀ䠀伀唀刀 䐀䔀䔀倀 吀䤀匀匀唀䔀 䴀䄀匀匀䄀䜀䔀
䐀刀⸀ 匀䄀圀夀䔀刀Ⰰ 吀䠀䄀一䬀匀 䘀伀刀 䬀䔀䔀倀䤀一䜀 䴀䔀 伀一 吀䠀䔀 䈀伀䄀刀䐀℀ 夀伀唀✀刀䔀 吀䠀䔀 䴀䄀一℀ ⴀ 䄀䰀䔀堀 䈀伀伀匀䤀一䜀䔀刀
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夀伀唀刀 䄀䐀䨀唀匀吀䴀䔀一吀匀 䄀䰀圀䄀夀匀 䠀䔀䰀倀 唀匀 吀伀 倀䰀䄀夀 䄀吀 伀唀刀 䈀䔀匀吀℀
ጠ䨀䄀䴀䔀匀 䴀䤀䌀䠀䄀䔀䰀 䴀䌀䄀䐀伀伀
Hemie Ramirez
Faith Sackett ˜ Desiree Pina
Christy Reid
The Coastal Bay Team is here to assist you with all of your home buying and selling needs and are committed to providing you the best service possible. As a first step in assisting you with purchasing a home in Santa Cruz County we would like to invite you to check out our website (www.coastalbayrealestate.com), there you will find our individual bios. bios Our user friendly MLS real estate search will provide you with a listing of homes, condos, town homes, apartment buildings, commercial development properties, and land for sale in Santa Cruz, Santa Clara, San Mateo, and Monterey County.
Faith Sackett | Top Producer 2015 FAITH SACKETT
Like me on Facebook
Cell 831.251.1557 Office 831.477.5796 faith@adrhomes.com coastbayrealestate.com
View my profile on LinkedIn
REALTOR CalBRE#01502244
Review me on Yelp SANTA CRUZ WAVES | 2 1
(831) 688-7442 www.deluxefoodsofaptos.com
783 Rio Del Mar Blvd #25 Aptos, CA 95003
Deluxe Foods has been the Aptos area’s favorite grocery store for almost 40 years and we are proud to offer great products and services to our customers year round. Deluxe is a one stop shop for all your entertaining needs. The managers are always happy to work with the customer’s requests and special orders to make sure you are getting exactly what you want.
Local & family owned
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COME TO DELUXE FOODS OF APTOS Our Deli
for all your holiday needs...
has standard holiday trays to choose from, or you can customize to fit your specific needs. We have specialty meats and cheeses to choose from. We can put your entire holiday meal together, call in your order now. We create customized gift baskets filled with everything from wine, and cheese to local handmade soaps. We have the best selection of meat, seafood and poultry to offer your family this holiday season. Our Bakery offers homemade cakes and pies.
local wine
artisan cheese tasty bakery
specialty meats
fresh flowers
fresh produce SANTA CRUZ WAVES | 2 3
Today’s Local Energy Forecast:
SANTA CRUZ WAVES M AG A ZINE
PUBLISHER TYLER FOX
EDITOR ELIZABETH LIMBACH
PHOTO EDITOR ERIK L ANDRY
PHOTOGRAPHY
PHOTOGRAPHERS KENAN CHAN YVONNE FALK TYLER FOX ANNA HAT TIS A ARON HERSHEY DAVID LEVY SEAN MCLEAN DAVE "NELLY" NELSON NEIL SIMMONS MAT T WALKER
PEDRO BALA KELLY CESTARI CARLOS CHAVES RYAN "CHACHI" CRAIG CLARE DARLING XANDI KREVZEDER ZACHARY MAZI JACK MCDANIEL TIGHE MELVILLE ANNIE PAUTSCH KURT STEINMETZ LEAH TAYLOR CHAD WELLS BRADEN ZISCHKE
CONTRIBUTING PHOTOGRAPHERS KEVIN ARAGON
EDITORIAL
Glassy and Overhead.
831.687.8097 387 Coral Street, Santa Cruz www.day1solar.com
A Local Company Employing Local People.
WRITERS ALOE DRISCOLL TYLER FOX ANNA HAT TIS JOEL HERSCH TREY HIGHTON NEAL KEARNEY ELIZABETH LIMBACH JULIUS MILLS-DENTI LESLIE MUIRHEAD BRAD OATES NEIL PEARLBERG
MELISSA SPIERS
PROOFREADER JOSIE COWDEN
DESIGN
CREATIVE DIRECTOR JOSH BECKER
DESIGNER ELI ROE
SALES & OPERATIONS
PRESIDENT STEPHANIE LUTZ
COO JON FREE
ACCOUNT EXECUTIVES SUZIE JOSEPH K ATE K AUFFMAN SADIE WIT TKINS
CFO SARAH CRAFT
DISTRIBUTION MICK FREEMAN
On the Cover: John Mel out of a wetsuit and into the blue room. Photo: @chachfiles
FOUNDER / CEO TYLER FOX The content of Santa Cruz Waves magazine is Copyright © 2016 by Santa Cruz Waves, Inc. No part may be reproduced in any fashion without written consent of the publisher. Santa Cruz Waves magazine is free of charge, available at more than 100 local distribution points. Anyone inserting, tampering with or diverting circulation will be prosecuted. Santa Cruz Waves assumes no responsibility for content of advertisements. For advertising inquiries, please contact steff@ santacruzwaves.com or 831.345.8755. To order a paid subscription, visit santacruzwaves.com.
FI ND US ONLI NE
#987896 2 4 | SANTA CRUZ WAVES
www.SantaCruzWaves.com @SANTACRUZWAVES
P H O T O : N E L LY
24-HOUR SURF REPORT: 831-475-BARL(2275)
CAPITOLA 1115 41ST AVE. 831.475.4151
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SHAUN
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O'Neill Surf Shop Team Rider
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INSIDE Volume 3.3 - OCT/NOV 2016
84
70 FIRST LOOK
31 Letter from the Founder 37 Best of the Web 39 Word on the Street 40 In the Details: Meat's Footprint 42 Causes: Going Meatless 46 Remember When ... ? 54 Grom Spotlight: Drew Sturgill
46 DROP IN
62 Faces of Surf: Andre Giorenelli 70 In Depth: The Best Green Homes 84 Behind the Lens: Ryan "Chachi" Craig 101 Sports Achievement: John Mel 108 Environment: Wave Energy 113 Film: Skeleton Sea Documentary 117 How To: Preserve Your Wetsuit 118 Art: Jim Phillip's Screaming Hand
129 FOOD & DRINK
129 Local Eats: Chef Zachary Mazi 135 Drinks: The Santa Cruz Beer Trail 138 Dining Guide
COOL OFF
156 Company Feature: Modom 164 Event Gallery 166 Upcoming Events
SANTA CRUZ WAVES | 2 7
11/30/16
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when you mention Santa Cruz Waves for the month of October and November.
831-588-7378 ~ www.naturalpureskin.com Located in Pristine Clinical Skin Care 716 Capitola Ave., Suite C ~ Capitola, CA 95010 also located at 612 Lighthouse Ave., Suite C Pacific Grove CA 93950
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FIRST LOOK
LETTER FROM THE FOUNDER
On Saying Yes
F
ear can be crippling. It can stop you like a deer in the headlights, and more often than not it’s why we say no to new experiences. So when my good friend Ben asked if I could join in on an annual spearfishing trip to Cortez Bank—an underwater seamount 100 miles off the coast of San Diego—“no” was on the tip of my tongue. My abilities as a spearfisherman don't go far beyond nabbing a few rockfish in the local kelp beds. Cortez was a whole other ball game. This was not The Hook or Pleasure Point or even Scott’s Creek on a big day. This was the spearfishing equivalent of Mavericks—this meant using one breath to dive down 20, 40, or 60 feet into the abyss and patiently wait for a torpedo made of muscle to swim by. This was where creatures of all shapes and sizes roamed freely and run-ins with the man in the grey suit (great white sharks) were a very real possibility. Maybe it was the ginger shot at New Leaf that fired me up that day, but somehow I mustered the courage to give Ben a “yes.”
Fast forward past the countless gear checks, the drive to Southern California, and an all-night boat ride, and I’m standing on the back deck of the 60-foot dive boat with a dozen or so middle-aged madmen. Like Navy SEALs about to embark on a covert mission, they strapped knives, tuned spearguns, adjusted weights and checked watches. I observed in awe as these masters of the deep did what they have done hundreds of times before. The stealthy hunters slid silently into the water and it was now my turn. The moment of truth. The fact that a 16-foot white shark was spotted on a prior trip at this exact location didn’t help. Still, there was nothing left to do but swallow my fears and commit myself to the fathoms of the great Pacific Ocean. As soon as my face hit the water I time warped into another dimension. Rays of light beamed through the clear waters, reflecting off of the schools of fish below like a giant, fluid disco ball. The sound of my breath through my snorkel and the tiny crackles emitting from the depths
added to the euphoric experience. All of my fears dissipated as I gently kicked through the vastness. It was mesmerizing and, for some weird reason, I felt a sense of calm come over me. I let go and soaked in the splendor and beauty of my surroundings. This experience was just one of many I had during our three-day adventure—another was befriending the curious sea lion pictured above— and now that I’m back home sipping tea on the sofa, it’s hard not to fall back into a sort of diving daydream. My takeaway from the trip is pretty simple, and Eckhart Tolle sums it up best: “Always say ‘yes’ to the present moment ... Surrender to what is. Say ‘yes’ to life—and see how life starts working for you rather than against you.” Happy adventures my friends.
—Tyler Fox
Founder of Santa Cruz Waves and Titans of Mavericks competitor
SANTA CRUZ WAVES | 3 1
Kids grow fast!
GROM
Trade in their
used suit for
GUIDE
credit toward a
new one
O'NEILL Junior Wetsuit Trade-in Program Available at all locations
NEW POP-UP GYM! MOBILE GYMNASTICS FOR SCHOOLS & PARTIES! CLASSES FOR CRAWLING THROUGH AGE 8
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E D U C AT O R S A G R E E :
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391O PORTOLA DRIVE, SUITES 2 & 3 • SANTA CRUZ, CA 95O62
7960-D Soquel Drive Aptos, CA 95003
Like us on facebook junebugs gym gynastics
O'NEILL Junior Wetsuit Trade-in Program Available at all locations
3 2 | SANTA CRUZ WAVES
SCWCONTRIBUTORS If you could design a totally green home for yourself, what would it be like?
Occupation: Writer “It’s silly, but my Highway 1 commuter daydreams are all about constructing a micro-house of the copious highway roadside trash I see: insulated building bricks out of all the cast-off/lost coolers, roof shingles from the cooler lids, garden paths of rubber shoe soles and a guest-house teepee made of surfers’ blown-out-of-the-back-of-the-truck beach towels, of course.”
MELISSA SPIERS
Occupation: Owner/designer at RoeStudio.com “I would enlist my dad (he’s a woodworker/designer/engineer) to help me build out and design a sailboat house utilizing all reclaimed and sustainable materials. It’d run on biodiesel and wind power, of course. I’d sail the world in search of waves and cultural experiences, work remotely via my solar laptop, ‘home’-school the kids paperlessly/ online and eat clean, wild-caught food from the sea.”
ELI ROE
Occupation: Photographer “I’d live in a huge tree house with solar panels powering the whole property. It would have a large container on the third story to store water and a battery-powered golf cart to cruise down to the ocean for a surf. I’d use the solar power to charge things I needed.”
DAVID “NELLY” NELSON
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iew... V a h it W s in eg B on ti ca Va ur Yo
AND
! s g n i v a S g i B
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Get started at www.bayfed.com.
831.479.6000 • www.bayfed.com • 888.4BAYFED * Offer available on the refinance of a 2007 or newer vehicle currently financed at another financial institution. Refinances of current Bay Federal loans and purchase transactions are not eligible for this offer. Cash back offer of $100 will be paid as a deposit to a Bay Federal Credit Union savings account upon loan closing. Minimum loan amount is $10,000. Loan must be funded now through December 31, 2016, in order to qualify for the cash back offer. All loans are subject to credit approval and income verification per Bay Federal Credit Union lending requirements. Bay Federal Credit Union membership required at time of closing. Terms subject to change without notice. For more information, visit any Bay Federal Credit Union branch or call us at 831.479.6000 or toll-free at 888.4BAYFED, option 3.
Federally Insured by NCUA. Equal Housing Lender. 3 6 | SANTA CRUZ WAVES
FIRST LOOK BEST OF THE WEB
BEST of the WEB
I INSTAGRAM
5 VIDEOS
R NEWS
SUNSET AT 26TH AVENUE @zorro_del_mar 2,103
SHARK EATS SEAL RIGHT IN FRONT OF SURFERS Dozens of surfers frantically paddle to shore at Linda Mar Beach in California. 16,013 views
HAPPY 100TH BIRTHDAY, NATIONAL PARK SERVICE Photographer Shreenivasan Manievannan gives thanks to the National Park Service in a stunning photo gallery. 5,608 views
SHARKS SPOTTED ALONG SANTA CRUZ COAST Helicopter passengers spotted 15 sharks cruising close to the coast in Santa Cruz. 14,507 views
SURFAID HUMANITARIANS OF THE YEAR Shane Dorian and Kelly Slater raised more than $75,000 in revenue for SurfAid’s Mother & Child Health Program. 4,896 views
NORTHERN PARADISE @dgphotography264 1,961
SLOWSHUTTER SURF @levymediaworks 1,578
GATEWAY TO FRISCO @hersheyspix 1,538
SUMO SURFING What is better than a sumo party wave? Probably nothing. 14,400 views
WHALE BUMPS PADDLEBOARDER Flutist Viviana Guzman, who enjoys playing her flute for the whales, is nearly knocked off her board in Half Moon Bay. 11,404 views
FAREWELL, KUSP Local independent public radio station KUSP 88.9FM signed off for good after nearly 45 years. 4,007 views
PROTECTING LOCH LOMOND One hundred percent of our Santa Cruz drinking water supply comes from local sources, and we only have one reservoir in which to store it. 4,003 views
VISIT US:
santacruzwaves.com/videos @santacruzwaves santacruzwaves.com/local-loop SANTA CRUZ WAVES | 3 7
READY TO LOSE THAT STUBBORN FAT? YOUR NAVIGATOR CAN HELP!
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304 Lincoln Street, Santa Cruz www.navigatormedical.com Reference: 1. Data on file. Results and patient experience may vary. While CoolSculpting is safe, some rare side effects may occur. As with any medical procedure, only your CoolSculpting provider can help you decide if CoolSculpting is right for you. In the U.S., the CoolSculpting procedure is FDA-cleared for the treatment of visible fat bulges in the submental area, thigh, abdomen and flank. Outside the U.S., the CoolSculpting procedure for non-invasive fat reduction is available worldwide. ZELTIQ, CoolSculpting, the CoolSculpting logo, the Snowflake design, and Fear No Mirror are registered trademarks of ZELTIQ Aesthetics, Inc. © 2016 IC1964-A
3 8 | SANTA CRUZ WAVES
FIRST LOOK
WORD ON THE STREET
What is the best piece of advice someone has given you?
Kaitlyn Weinmeister, tour guide: “My mom always told me when I was little to remember how your actions affect other people. If you end up being rude to somebody, you never know how it will affect them. You never know what the other person is going through.”
Zalila Moon, artist/nanny: “My housemate taught me this many years ago: ‘Moderation in all things, including moderation. Anything worth doing is worth doing in excess.’ I’ve lived by this.”
Anita Henri, retired disabled educator: “This too shall pass. Life is so full of challenges and sometimes you think it’s never going to end or pass, but it always does.”
Jim Rolens, retired: “[We told] our kids, ‘Study in college what excites you and not what is going to get you the pay check.’ [It] turned out very well for both of them. Doing what you want in life is more important than any amount of money.”
Olivia Herold, student : “Don’t go into the San Lorenzo River under the trestle because you’ll get [a] staph [infection] or some kind of viral
d BY ANNA HATTIS
Imajai VanLyon, network marketing: “Someone once told me that success is very easy—just copy what someone else successful did.”
infection.”
Breanna Rehberg, student: “I have always gone by the saying, ‘Everything happens for a reason.’ I suffer from a lot of anxiety problems so I got it as a tattoo when I turned 18 to remind me every day, and it helps me a lot.”
Erik Vanderwall, landscaper: “My mom passed away from cancer about 12 years ago. Whenever I used to complain about something, whether it was school or life, she would say, ‘Tough, you gotta get over it ’cause life is going to throw more curve balls at you.’ So whenever something bad happens in life I just remember how she told me it’s tough but you have to push through.”
SANTA CRUZ WAVES | 3 9
32 +
the FART
150
FACTOR
Cows produce
BILLION GALLONS OF METHANE PER DAY.
SOURCES: “Cow farts have ‘larger greenhouse gas impact’ than previously thought; methane pushes climate change,” International Business Times.
Livestock and their byproducts account for the release of at least BILLION TONS OF CARBON DIOXIDE (CO2) per year, or 51 percent of all worldwide greenhouse gas emissions. SOURCES: “Livestock and Climate Change: What if the key actors in climate change were pigs, chickens and cows?” Worldwatch Institute.
1.5 ACRES
can produce 37,000 pounds of plant-based food or 375 pounds of meat. SOURCES: Food Choice and Sustainability, Richard Oppenladder; Direct Seeded Vegetable Crops, Johnny Seeds; USDA NASS; Iowa State University Animal Industry Report 2012.
5% 55%
91%
80%
up to
OF AMAZON DESTRUCTION
OF ANTIBIOTICS
sold in the United States are for livestock.
Is due to animal agriculture
SOURCE: “Antimicrobials Sold or Distributed for use in FoodProducing Animals,” FDA.
WATER HOGS
Animal agriculture accounts for 55 percent of the water consumed in this country; 5 percent, meanwhile, is used by private homes.
SOURCES: Six Arguments for a Greener Diet: How a More Plant-based Diet Could save Your Health and the Environment, Michael Jacobson, Center for Science in the Public Interest.
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SOURCE:“Antimicrobials “Causes of DeforestaSOURCE: Sold or Distributed tion of in the Brazilian Rainforest,” for use Food-Producing Animals,” FDA. World Bank Publications.
POOPS PER MINUTE
7
MILLION POUNDS OF EXCREMENT
are produced by animals raised for food in the United States per minute
SOURCE: Agricultural Waste Management Field Handbook, USDA.
FIRST LOOK IN THE DETAILS
BEHIND THE
BURGER
Meat’s unsavory environmental footprint By now we all know that everything on our plates has a history: to start, there are the people responsible for growing the vegetables and rearing the animals, the practices used in the process, and the lengths (think: processing, packaging, transport) that a loaf of bread or block of cheese went to in order to
50%
get from farm to your table. A food’s environmental footprint considers these factors, as well as its use of resources like land and water and its impact on the environment via pollution, greenhouse gas emissions and habitat destruction. Here, we take a look at one of the most worrisome culprits: meat and dairy production.
LAND REQUIRED TO FEED ONE PERSON FOR ONE YEAR:
Vegan: 1/6th acre Vegetarian: 3x as much Meat Eater: 18x as much
at least
OF GRAIN
is fed to livestock worldwide
SOURCES: FAO; Globalissues.org; Wisconsin Soybean Association.
SOURCE: Diet for a New America, John Robbins.
33% LIVESTOCK OR LIVESTOCK FEED OCCUPIES
OF THE EARTH’S ICE-FREE LAND
SOURCE: “Livestock: A Major Threat to Environment,” FAO.
POOHLLUTION
Waste from IFAP operations can pollute waterways, contributing to “dead zones” that are devoid of most aquatic life. Manure spills from swine operations have also been implicated in outbreaks of toxic microorganisms that resulted in massive fish kills. SOURCE: “Industrialized Animal Production: A Major Source of Nutrient and Microbial Pollution to Aquatic Ecosystems, ” Michael A. Mallin and Lawrence B. Cahoon.
CO2
CO2
CO2
CO2
CO2
CO2
CO2
CO2
CO2
VEGAN FOR A DAY
Each day, a person who eats a vegan diet saves 1,100 gallons of water, 45 pounds of grain, 30 square feet of forested land, 20 pounds of CO2 equivalent and one animal’s life.
SOURCES: “Water Footprint Assessment,” University of Twente, the Netherlands; “Measuring the daily destruction of the world’s rainforests,” Scientific American; “Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK,” Climactic Change; “Meat eater’s guide to climate change and health,” The Environmental Working Group; Food Choice and Sustainability, Richard Oppenladder. SANTA CRUZ WAVES | 4 1
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FIRST LOOK CAUSES
CURIOUS ABOUT GOING MEATLESS? WHETHER YOU’RE LOOKING TO CUT DOWN ON YOUR MEAT CONSUMPTION OR GO ENTIRELY VEGAN, THESE RESOURCES WILL HELP YOU ALONG THE WAY By JOEL HERSCH
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or those who were raised to savor steaks, bacon and spicy chicken wings, going meatless can seem like a painstakingly difficult decision—for some, even ludicrous. But when the scope of the environmental consequences befalling the planet as a result of the animal agriculture industry comes into clearer focus—not to mention the ethical premise around mass slaughter of animals—making the decision to nix meat from the dinner plate may not seem quite as far-fetched. While discussions on the treatment and ownership of animals’ lives for human use can often become muddled in individuals’ philosophies and a powerful, economicallydriven status quo on America’s meat consumption, the science behind environmental damages is much more quantifiable.
“The problem is that humans have victimized animals to such a degree that they are not even considered victims. They are not even considered at all. They are nothing. They don’t count; they don’t matter; they’re commodities like TV sets and cell phones. We have actually turned animals into inanimate objects— sandwiches and shoes.” —GARY YOUROFSKY, FOUNDER OF ADAPTT
According to the U.S. Environmental Protection Agency, animal agriculture is one of the largest sources in the world of carbon dioxide and the single largest source of both methane and nitrous oxide—greenhouse gases that are contributing to climate change. (See the infographic on page 40 for more facts.) The best way to pump the breaks on those problems?
Reducing or eliminating meat and animal products from our diets. But once we begin to wrap our minds around the impacts that supporting the meat industry has on our planet, how do we begin to make personal changes and take actions that create real differences? Here, Waves highlights a few of the best resources available for that journey.
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FIRST LOOK CAUSES
DOCUMENTARIES
Cowspiracy: The Sustainability Secret
This doc caused big waves and even bigger revelations around the meat industry and its effects on the environment when it was released in 2014. The research unveils many troubling facets of big meat corporations, ranging from water consumption, pollution and greenhouse gas emissions, to rainforest destruction, species extinction and oxygen depletion on regions of the ocean floor due to nutrient pollution. Watch the film on Netflix.
place inside America’s industrial slaughterhouses. The work examines the meatpacking industry over the last 25 years, covering corporate consolidation, increased line speeds and deregulation.
Eating Animals This engrossing read comes from Jonathan Safran Foer, bestselling author of novels Everything is Illuminated and Extremely Loud and Incredibly Close. It’s an honest, nonjudgmental and thought-provoking exploration of the human relationship to—you guessed it—eating animals.
Forks Over Knives This 2011 film follows two doctors, Dr. T. Colin Campbell of Cornell University and Dr. Caldwell Esselstyn, a former Cleveland Clinic surgeon, as they reveal the relationship between animal-based foods and chronic disease. Available on Netflix.
WEBSITES Vegankit.com
The Vegan Starter Kit is an aesthetically interesting and user-friendly site that aims to educate and demystify the transition into vegan-hood. Steps include: the decision to make the change, diet choices, clothing, animal-friendly products and the overall mindset.
Peta.org PETA is the world’s largest animal rights organization and offers a vast assortment of resources for learning about the impacts of the meat industry, the cultural shift around going vegan, the plight of animals used for food and resources, and more.
Adaptt.org
BOOKS
APPS
Published in 2006, Slaughterhouse was hailed for its investigation of the ugly truth of what’s taking
Download Happy Cow on your smartphone ($3.99) to find vegan meals around most any city. The app features an interactive map that shows nearby vegan-friendly restaurants with user reviews and contact
Slaughterhouse: The Shocking Story of Greed, Neglect, and Inhumane Treatment Inside the U.S. Meat Industry
information for each listing. It’s especially handy while traveling.
Happy Cow
Gary Yourofsky, the founder of Animals Deserve Absolute Protection Today and Tomorrow (ADAPTT), is one of the most notable and controversial activists for animal rights and veganism around, as well as a notable speaker worldwide. Yourofsky has been banned from five countries and arrested 13 times for what he calls “random acts of kindness and compassion on behalf of his animal brothers and sisters.”
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…W OMEN SURFERS FIRST APPEARED IN THE LINEUP?
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By ALOE DRISCOLL By NEAL KEARNEY
omen are an integral part of surfing in Santa Cruz today, representing a substantial portion of the local lineup and membership in various surf clubs. In fact, the Santa Cruz Longboard Union currently has a female president, Jane McKenzie, who served her first term more than 20 years ago. But this was not always the case, which begs the question: When did women first begin surfing in Santa Cruz, and who were they? To find out more, I turned to Harry Mayo. At 92, Mayo is the oldest living member of the Santa Cruz Surfing Club, which was founded in 1936. Preserving courtesy unfamiliar to my generation, Mayo waited for me outside the local retirement community where he lives, opened every door, held the elevator and walked me to the front entrance when it was time to leave. “You’re not going to find much,” Mayo said when I questioned him about women surfing at the time the club was formed. “As far as surfing concerned girls, it never entered our minds. We had none in the club. Never came up, never discussed, never voted on.” But women weren’t entirely absent from the scene. One pioneering woman, Pat Collings, would hang out with club members and borrow their boards to ride at Cowell Beach. She is one of two An unknown woman surfer strikes a pose at Cowell's circa 1942. ALL PHOTOS REPRINTED BY PERMISSION OF SCSCPS, COURTESY OF THE HARRY MAYO COLLECTION.
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FIRST LOOK
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LEFT: Shirley Templeman (left) and Pat Fassio (right) at Cowell Beach. ABOVE: Templeman (left), Fassio (center) and Fred Hunt at Cowell's.
women that Mayo remembers surfing in 1941, and may have been one of the first women to ever surf in Santa Cruz. Collings later married Richard Fassio and changed her name to Pat Fassio. She still lives in the area, and spoke with me over the phone. Fassio was born in Santa Cruz in 1925, just five years after women gained the right to vote and nearly half a century before Title IX revolutionized women’s sports. Back then, surfing wasn’t open to girls the way it is now—at the time, many parents did not care for their daughters playing sports, not to mention surfing. Fassio’s family was an exception. Her father was an excellent swimmer who frequently took the family to Cowell’s. Fassio spent a lot of time
PAT FASSIO WAS ONE OF THE FEW WOMEN WHO BRAVED THE COLD WATER AT THE TIME—WEARING JUST A ONEPIECE SWIMSUIT AND A BATHING CAP. swimming in the ocean as a child, and her family supported her interest in surfing as a teenager. The original members of the Santa Cruz Surfing Club were chivalrous toward her when she wanted to ride the waves. “They were great fellows,” says Fassio. “The boys would take the boards down to the water for us. We couldn’t have carried them ourselves.”
Mayo notes that the homemade board he lent Fassio in the early ’40s weighed around 65 pounds. “And that’s before it got wet,” he says. Not only were boards much heavier, surfing was also a far colder activity in Santa Cruz, as the surfing wetsuit had not yet been invented. Fassio was one of the few women who braved the cold water at the time—
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From left to right, surfers Rich Thompson, "Jeep," Pat Fassio and P. B. Smith.
wearing just a one-piece swimsuit and a bathing cap. Fassio never thought of asking if she could join the Santa Cruz Surfing Club, and did not seem to mind that there were no female members. “It didn’t bother me at all,” she says. “We were all friends.” Her engagement in surfing on a traditional board was short lived. After Fassio met her husband, the couple preferred body surfing together at the river mouth. Fassio later took up fly-fishing. But those youthful days spent catching waves remain fond memories. “It was wonderful, standing on the board and riding a wave,” Fassio remembers. “Just a wonderful feeling.” McKenzie, with the SCLU, began surfing a few decades later in
“I WASN’T LOOKING TO BREAK SOME BARRIER. IT WAS SOMETHING I WANTED TO DO, SO I JUST DID IT.” —JANE MCKENZIE, PRESIDENT OF SANTA CRUZ LONGBOARD UNION
the 1960s. She was one of the first women to be admitted into the SCLU when it opened up to women in 1987, six years after its founding. She won the first SCLU women’s surfing division that year. “I wasn’t looking to break some barrier,” McKenzie says of surfing in those early days, speaking to Waves from the Malibu Boardriders Surf Club
contest. “It was something I wanted to do, so I just did it.” Some things never change—McKenzie won her division at Malibu this year. Looking back at how women’s roles have changed over her lifetime—in the water, and everywhere else—Fassio is enthusiastic: “The more women can do,” she says, “the better.”
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drew STURGILL AN OPTIMIST’S GUIDE TO SURFING BY JULIUS MILLS-DENTI
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or many up-and-coming surfers, the idea of finding refuge and solace in the sea is seen as cliché, at best. The contest grind, which can render a kid’s surfing mechanical, has groms on the constant lookout for the next section for an air reverse or vertical turn. Drew Sturgill chooses to see surfing differently. The 18 year old has a slammed calendar: an irregular heart condition means frequent visits to Stanford Medical, where he’s under observation, and he has a demanding work schedule as a busboy at Palapas Restaurant and Cantina in Aptos and as a lifeguard at Simpkins Family Swim
Center in Santa Cruz. So when he can fit in a session in the Manresa slop, it’s uniquely timeless. While many of us might sit atop the cliffs and complain about the ocean's inconsistency, Sturgill acts on behalf of his enthusiasm, calls a few friends, and makes the most of what the ocean has to offer. And, yes, he can surf. It isn’t for lack of skill that he eschews the contest hustle. He can do the tail-high air reverses and powerful rail carves, and when a rare right-hander shows its face at the beaches, his board meets the lip with ease. He moved away from the competitive aspect of the sport because he prefers the inde-
scribable feeling he gets each time he surfs without a jersey. When it comes to contests, he enjoys “the ones where everyone is relaxing and having fun.” Sturgill’s surfing is an extension of his optimism and resiliency—values manifested from life experience. “We moved a lot growing up,” Sturgill says. “[We] started in a small studio/garage on the Eastside, then we moved to the Northwest for a while.” His adaptability to new living situations influenced his views on surfing, resulting in a tendency to see the ocean opportunistically, with every wave offering the potential for shred and fun.
PHOTO: NELLY / SPL
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PHOTO: BRADEN ZISCHKE
FACES OF SURF GROM SPOTLIGHT
STURGILL MOVED AWAY FROM THE COMPETITIVE ASPECT OF THE SPORT BECAUSE HE PREFERS THE INDESCRIBABLE FEELING HE GETS EACH TIME HE SURFS WITHOUT A JERSEY.
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IN HIS OWN WORDS Sponsors: Rip Curl, Route One Surfboards, Rainbow Fins Local break: Manresa Favorite wave in Santa Cruz: Beercan Favorite wave in the world: Peaks in Ahiparra, New Zealand Favorite local surfer: Noah “Waggy” Wegrich Favorite pro surfer: Nat Young Airs or barrels: Airs Favorite crew to surf with: South County Boys Why is Santa Cruz a good place to be an up-and-comer? Because of the many good waves and really good surfers to look up to.
PHOTO: KURT STEINMETZ
Spirit animal: [Laughs] Definitely a sea otter because they just chill and cruise all day. Best surf trip: Last year, to New Zealand.
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ANDRE GIORENELLI THE WSL WEBCASTER ON NAVIGATING LIFE IN SANTA CRUZ AS A BRAZILIAN EXPAT BY NEAL KEARNEY
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en years ago, Brazilian pro surfer Andre Giorenelli and his pregnant wife, Daniela, arrived in Santa Cruz with limited funds and an even more limited English vocabulary. Culture shock ensued. “It was crazy at first,” says Giorenelli. “I couldn’t speak [English] … Spanish usually got me by. Brazilians are like Italians—we are very loud and expressive, so it was hard getting used to how mellow everyone is here.” Like everything else, the local surf scene seemed impossibly foreign. The rigid surf hierarchy was a far cry from the chaotic lineups back home, and this was made all the more difficult to navigate by Santa Cruz’s notorious resistance to outsiders. Giorenelli, who is now a World Surf League webcast announcer, hails from the beaches of Rio de Janeiro, Brazil. His home break of Postinho is famous for being the
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Giorenelli finds some solitude in between daddy duty and plane rides. PHOTO: NELLY / SPL
site of the Oi Rio Pro, the fourth stop on the Samsung Galaxy World Surf League Tour. The spot’s shifty sandbars occasionally provide quality surf, but the conditions are unpredictable and it’s usually packed to the gills with scrappy locals. “If you live there and keep a close eye on it you will get some incredible barrels,” says the 40-year-old regular footer. “If not, there’s a 95 percent chance it will be closing out when you check it.” This is how many of Brazil’s beach breaks operate, and the result
“BRAZILIANS ARE LIKE ITALIANS—WE ARE VERY LOUD AND EXPRESSIVE, SO IT WAS HARD GETTING USED TO HOW MELLOW EVERYONE IS HERE.” is a free-for-all where the generally accepted surf etiquette is thrown out the window. To be noticed by potential sponsors, surfers must claw their way to the top of this
vicious pack with dogged focus. As a grom, Giorenelli dreamed of being a pro surfer and competing with the best in the world. He grew up without his father and times
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While Santa Cruz might be laid back, Giorenelli's surfing is quite the opposite: fast and ferocious. PHOTO: CARLOS CHAVES
were tough, but his mother was very supportive of her son’s decision. “My mom would ask me, ‘Do you want something? How bad? Then go get it!’” Giorenelli recalls. “So I decided that I was going to work as hard as I could to do just that. I didn’t have a sponsor, only belief in my potential. I fought hard and every year I got better and better.” In time, Giorenelli secured a sponsor—a local rock band called Detonautas roque Clube that supported him on his rise to the top of the Brazilian ranks. When Americans think of pro surfing, international brand sponsors and a glamorous lifestyle may come to
“TO BE A PRO SURFER IN BRAZIL IS REALLY, REALLY HARD. … YOU REALLY HAVE TO WANT IT.” mind. But Brazilian pro surfing is a veritable grind that rarely pays off. The surfers are so poor and hungry that their focus to succeed makes your average Southern Californian pro appear asleep at the wheel. “To be a pro surfer in Brazil is really, really hard,” Giorenelli says. “I had a sponsor at the time, but they didn’t pay me a whole lot, so I
had to save prizemoney to invest in boards, tickets, hotels—everything. Brazil is so huge and there are so many stops on the tour. I’ve travelled all around Brazil many times, most of the time on a bus, where 20-hour bus rides were normal. You really have to want it.” It was an enormous adjustment from that world to the waters
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of Santa Cruz. He admits that there were some minor run-ins in those early days, but it wasn’t long until he made friends and began to earn a spot in the lineup. “In Santa Cruz, being a small town, there are people with a protective attitude of their spot,” he says. “At the same time there are a lot of surfers who, if you respect them, they will respect you back regardless of if you are a local or not. I earned the respect little by little, and also knowing how to surf helped me out. I think with respect and dignity I conquered my space. I don’t consider myself a local but I think people respect me enough so I can surf in peace.” Soon, he and his wife were settled into their new community. Daniela began teaching yoga, and Giorenelli found steady work doing construction, painting, at jiu jitsu tournaments and also instructing yoga. Six years ago, Giorenelli’s extensive insight and experience in competitive surfing secured him a plum position as a commentator for the Portuguese broadcast of the World Surf League Tour. He calls the action and probes the athletes to give the viewer a better understanding of the dynamics of a pro-surfing event. “I had given the pro surfing thing my best effort, but ultimately I wasn’t able to make a career out of it,” he says. “That’s OK. I now have the dream job. I get to go to waves like Jeffreys Bay [South Africa] and Hossegor [France], hang out with a bunch of great surfers and talk about surfing all day. I’m so blessed to have had this opportunity.” Giorenelli feels as though he’s mellowed out with age and can accept that his raging desire to be the best isn’t driving his existence any longer. “I was a bit of a dick when I was younger, I have to admit that,” he says. “I was all cocky and aggressive. It was when I started doing yoga that I got a punch in my face. I
PHOTO: PEDRO BALA
“YOGA CHANGED ME FOR THE BETTER. [I WAS] LETTING IT GO: THE SPONSORS, THE CONTESTS, THE EGO.” started to realize [that] my whole life I’ve been a nice guy, but for some reason, in the water, I wasn’t. I wanted all the good waves. … Yoga changed me for the better. I had an awesome teacher and I was learning every day how to be calmer, more respectful to others, to be a local in the water, but a respectful local. Letting it go: the sponsors, the contests, the ego.” It’s this positivity and dignity
that stands out so much to those who know Giorenelli and has led to the local community embracing this now-humble shredder. “I think we are here in this world to learn, some people will, some people won’t,” he says. “Some people never grow up and they will have their teenage mind forever, and some other people come to realize their mistakes and grow from them.”
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Homegrown Sustainability A LOOK AT SANTA CRUZ GREEN BUILDERS’ MOST ECO-FRIENDLY RESIDENTIAL DESIGNS By JOEL HERSCH
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omeowners today are placing a greater emphasis than ever before on eco-friendly building tactics and renewable energies, and architects and contractors are racing to make those green dreams come true. The result? Highly sustainable designs that embody efficiency as well as environmentalism. These green designs not only allow the homeowner to save money long-term, they could also help reduce carbon footprints and mitigate the slow-boil effects of climate change. When it comes to bring-
ing these innovations to life, Santa Cruz Green Builders has locals covered. The construction company strives for smart home design that brings science and technology back into the building field while keeping the environment and human health in mind. Here, Waves takes a look at three of its most impressive projects. After you’ve picked your jaw up off the floor, take note of our ideas for implementing renewables into your own domicile and, then, our list of the most fascinating green home innovations from around the world.
THE MASER RESIDENCE The Maser residence is a modern, barn-style home being built in the Soquel Hills for owner Carrie Maser. With an abundance of dense redwood growth on the property, a team selectively logged the landscape, choosing trees that would have otherwise prevented other, closely situated, larger redwoods from accessing their full potential of sunlight. “We worked with a forester to select trees that had the best chance of becoming giant, healthy trees and thinned out their
LEFT: The Maser home was built to be a natural fit in the surrounding Soquel forest. PHOTO COURTESY OF CLAIRE DARLING/SANTA CRUZ GREEN BUILDERS
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Straw bale walls under way (above) and completed (below) at the Reid/Ganley home. PHOTO COURTESY OF CLAIRE DARLING/SANTA CRUZ GREEN BUILDERS
competitors,” Maser says of her new residence. “Some of these trees went to the mill for sale, but about half of them were milled on-site and used for the siding, decks and rails in the house.” The house is also outfitted with all LED low-power lighting, passive solar that generates radiant heating, and a rainwater catchment system that feeds an on-location vineyard. Maser, a graduate of the College of Natural Resources at UC Berkeley, says that it was important that the home reflect her values of responsible land stewardship. “We believe that it is important to work in harmony with the forest in which we are so fortunate to reside for a time,” she tells Waves. “We hope to tread lightly and design a house that feels like an integral part of its spectacular surroundings.”
“WE HOPE TO TREAD LIGHTLY AND DESIGN A HOUSE THAT FEELS LIKE AN INTEGRAL PART OF ITS SPECTACULAR SURROUNDINGS.”—CARRIE MASER, HOMEOWNER THE REID/GANLEY HOME The Reid/Ganley house—a small, compact home owned by Dave Reid and Damara Ganley—is a marvel of resource reclamation, featuring an assortment of wouldbe waste products that have been re-purposed for various aspects of the construction. The walls of the house are built using straw bales, which were salvaged from
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ABOVE AND BELOW: Finishing touches on the Reid/Ganley home. PHOTOS COURTESY OF CLAIRE DARLING/SANTA CRUZ GREEN BUILDERS
rice farms in the Central Valley and serve very well as insulation. Two of the exterior doors were built using reclaimed wood from wine barrels, the flooring in the kitchen and bedroom were made using the scraps of wine bottle corks, and a number of terraces and garden walls were manufactured with chunks of reclaimed concrete that otherwise would have gone to the scrapyard. The concrete foundation of the house is composed of about 30 percent “fly ash,” which is a by-product of coal power plants. The crown jewel of the Reid/ Ganley home is the “living deck” —a 664-square-foot patio-esque area with four inches of topsoil filled with native plants. Similar to a living roof, the planted deck space is a high-efficiency method for insulation, a means of creating better air quality around the home and an aesthetically pleasing way to visually activate the space. According to Santa Cruz Green Builders, the home’s solar
electricity and hot-water systems enable it to produce more energy than it consumes, making it a truly sustainable design.
THE MIDORI HAUS As Santa Cruz County’s first “Certified Passive House,” which is a German certification that sets
extremely low energy-consumption requirements, the Hurley/Kawahara residence on Santa Cruz’s Westside is a worthwhile mention. Dubbed the “Midori Haus” by its owners—midori is Japanese for “green”; haus is German for “house”—this home is designed “like a cooler,” says Taylor Darling of Santa Cruz Green Builders,
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“THERE IS SO MUCH EMPHASIS ON INCREASING THE EFFICIENCY STANDARD OF NEW HOMES, BUT OLD HOMES MAKE UP THE MAJORITY OF THE HOMES IN THE WORLD.” —TAYLOR DARLING, SANTA CRUZ GREEN BUILDERS
which constructed the house. (The architectural design and “Passive” house consulting was completed by Graham Irwin of Essential Habitat.) “The home is built air-tight and insulated with walls that are 8-inches thick, made with cellulose spray and rigid mineral material,” Darling says. “It doesn’t require any heating or cooling, and the warmth in the winter is generated by the sun through solar panels. There’s a whole rainwater catchment system, which is used for irrigation, flushing the toilets and doing laundry. It’s one of the first residences in the county to have a full hook-up of this caliber.” The Midori Haus was originally built in 1922 as a kind of California bungalow, so when owner Chie Kawahara purchased it in 2010 it was a bold decision to reinvest into the structure and turn it into a compressive green-home design. Today, it uses 80 percent less energy than it did before the remodel. “Rather than tearing it down and sending it to the dump, we remodeled it into a state-of-the-art
modern home and gave it another 100 years of life,” Darling says. “This is an important project because it is an example of what could be done with all of our existing housing stock. Buildings use 40 percent of the energy in our country. There is so much emphasis on increasing the efficiency stan-
dard of new homes, but old homes make up the majority of the homes in the world. This project shows that you can take an old house and make it very energy efficient. If every home could be remodeled to these standards, our energy consumption as a society would substantially decrease.”
ABOVE: The Midori Haus. TOP PHOTO COURTESY OF KURT HURLEY; BOTTOM COURTESY OF CLAIRE DARLING/ SANTA CRUZ GREEN BUILDERS
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DO IT YOURSELF There are a wide variety of green design features homeowners can implement into residential planning, many of which have multi-faceted short and longterm perks. Here are a few to consider when making decisions about your home designs and improvements. By JOEL HERSCH
GREEN ROOFTOPS
Designing roofs with soil and climate-suited vegetation is an increasingly popular way to beautify cities and neighborhoods, and is considered a great way to improve vertical insulation. But beyond the cost and visual benefits, the design—sometimes referred to as “vegetated roofs” or “eco-roofs”—also helps the environment and local infrastructure. Rooftop plants can capture airborne pollutants, helping to filter noxious gases, according to Green Roofs for Healthy Cities.
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They also help to reduce stormwater runoff and delay how quickly rainwater flows into sewer systems at peak flow periods.
SOLAR
Installing rooftop solar panels is one of the best ways to offset your monthly energy bill. Depending on the exposure to sunlight, the average customer saves approximately $130 per month, according to PG&E. The standard amount of time for a home solar installation to pay back the initial expense is between five and seven years.
WATER-CATCHMENT SYSTEMS Rainwater catchment can greatly reduce annual water use, allowing homeowners to source water during dry months for outdoor use such as irrigation. Like the Hurley/Kawahara residence, some green-home designs may begin to incorporate rainwater catchment systems that connect with the house’s toilets, washing machines, and other plumbing components, helping to create increasingly sustainable homesteads
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HOME NO PLACE LIKE
THESE CREATIVE GREEN-HOME TRENDS ARE AS FUN TO LOOK AT AS THEY ARE KIND TO THE EARTH By ELIZABETH LIMBACH
1. POD HOMES Off-the-grid living never looked as futuristic as it does with the pod homes from Ecocapsule, a Slovak Republic-based company that rolled out its first edition earlier this year. The pint-sized homes are jam-packed
with practicality: between built-in solar, wind and water harvesting systems, a waterless composting toilet, and many other useful features, the pods are completely self-sufficient. Towable and shippable, these R2D2-esque abodes are perfect for the solo adventurer or couple
in search of true escape. Find more info at ecocapsule.sk.
2. TINY HOUSES Tiny houses—the most famous and Pinterest-able of all sustainable home trends—are exactly what the name suggests: mini homes that
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4 measure no more than 400 square feet. But what they lack in size they make up for in creativity and eco-friendliness, a combo that has spawned a fervent fan base, endless online resources and a smattering of coffee table books and documentaries. The sizable tiny house movement appeals to those looking to live more simply and self-sufficiently, with fewer things, a lighter footprint and lower costs.
3. SHIPPING CONTAINERS These industrial chic homes are the ultimate lesson in upcycling: building stylish, low-impact homes directly from disused shipping containers (of which there are estimated to be millions), therefore skipping the energy-intensive process required to transform discarded materials into new, recycled building supplies. They are a testament to the imaginative spirit of the DIY age—the ability to turn discarded remnants of industry and consumerism into feats of modern urban architecture. While pre-made options are increasingly available, many of the
designs drooled over online involve custom arrangements of the nearly indestructible steel cargo containers. The homes range from small, barebones and inexpensive to elaborate monuments of luxury. Not without critics and controversy, shipping container homes are the latest expression of the “container urbanism” movement that emerged in the 20th century, when talk of modular, stackable, pre-fab city structures first arose.
4. EARTH SHIPS The best-known earth ships are found in Taos, NM, where they peek surreally out of the desert landscape like odd creatures sprouting from the earth itself. This is where the earth ship biotecture movement is headquartered and where curious eco-tourists can rent one by the night. But the “radically sustainable homes,” as the tagline goes, are now popping up everywhere from Texas to France. Wherever they’re found, these trippy structures embody six key principles: they utilize thermal and solar heating and cooling; they use solar and wind electricity; they have contained sewage treatment; they harvest rainwater;
they are built using natural and recycled materials; and, lastly, there is on-site food production. The imaginative designers behind the models made sure that earth ships also meet standard building codes, making them feasible in nearly any setting. For more information, including building plans, visit earthship.com.
5. RECYCLED PLASTIC Hundreds of millions of tons of plastic is produced each year, with 22 to 43 percent of it destined for landfills, according to the United Nations Environmental Program. Ten to 20 million tons, meanwhile, will wind up in the oceans each year, as reported by the Worldwatch Institute. Why not capture some of that plastic from the waste stream and convert it into something of great value? That’s the thinking behind the Colombian company Conceptos Plásticos, which is recycling plastic into LEGO-like bricks that snap into place for fast, easy, resourceminimal home construction. Learn more at conceptosplasticos.com.
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INSIDE THE MIND OF THE INIMITABLE RYAN “CHACHI” CRAIG By NEAL KEARNEY By NEAL KEARNEY
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yan “Chachi” Craig is a mad man. The freshfaced 34-year-old photographer and Santa Cruz native routinely places himself in treacherous situations in order to capture that elusive “magic moment.” A late bloomer to the photo game, Craig got his first camera—a Canon Rebel 35mm film camera— when he was 20. His hard-core work ethic and bravery in shallow reef and beach breaks helped him stand out and rise to the top. Today he chases swells internationally, sleeping in airports seemingly more often than his own cozy
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"So many things can go wrong when taking a photo, but I yelled with stoke as Kyle Thiermann passed me and I swam through the back of this Puerto Escondido wave—I knew we had nailed it. Kyle waited patiently for the right wave to come, drew a clean line, stood tall, and kept his barrel stance relaxed and his eyes open. This is the best moment that Kyle and I have captured together and, needless to say, we were both on cloud nine for days after this photo was snapped."
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Wilem Banks threads flawlessly through a thick one.
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ABOVE: Chachman in his element. PHOTO: KEVIN ARAGON LEFT: "The day of days and the wipeout of all wipeouts at Mavericks this past February. Matt Becker nearly stuck this airdrop before being engulfed by half of the ocean. Shot from the left off of a PWC [jet ski] in the channel."
“EVEN THOUGH I HAVE NEVER SEEN A SHARK, I HAVE HAD SOME SPOOKY FEELINGS AND GOTTEN OUT OF THE WATER BECAUSE OF THAT.” bed and finding himself in such far-flung places as Myanmar, Iceland, Namibia and the Canary Islands. His one-two-punch of daring and determination has landed his work in SURFER Magazine, Surfing, Transworld, The Surfer’s Journal, and—yes—Santa Cruz Waves, among others.
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"The landscapes around Cape Town are magical and remind me of Big Sur on steroids. Although all of the conditions don't come together too often, I was fortunate enough to capture a couple of sessions that were simply stunning."
“He’s never afraid to swim out in sketchy conditions, whether that be 20-foot Puerto Escondido or kicking his feet in the channel of shark-infested waters in Northern California,” says Eastside pro Austin Smith-Ford, who works with Craig year-round. “He definitely puts his all into his work, and his strive for perfection, positive attitude and humble nature creates the perfect recipe for a worldclass photographer.” At the time of this writing, Craig was on Maui doing lifestyle and surf photography for Patagonia, but Waves was able to catch up with the busy man in between shoots to seek some of his sage photo wisdom. What barriers did you face when you
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were first starting out and how did you overcome them?
When I finally transitioned into shooting surf—after mainly concentrating on landscapes for about three years—I didn’t really know anyone in the industry or what the process of taking good photos entailed. I had a few friends whose brains I picked, but outside of that it was a very slow learning curve. There was not an abundance of surf photographers to learn from and the Internet wasn’t littered with blogs and how-tos and all that jazz. The first year I went to the North Shore, [in] the winter of 2004/2005, I opened my eyes to the “surf scene” and was pretty intimidated, to say the least. The lineups were packed with talented lens-men and the surfer/
photog networking aspect used to be a bit of a boys’ club. I had a film camera for the water and had to wait a week to get the film developed in Honolulu. About 50 percent of my shots were a bit soft [out of focus] and some of my exposures were a touch off, but I was pretty happy with some of the results. I swam decent-sized Pipe and felt a ton of adrenaline and sense of accomplishment every time I shot out there. A few months later, after sending some of my better images around to various magazines, I found out I was getting the cover of a well-known Australian bodyboard magazine, Riptide, and also a double-page spread in Water magazine. Although I considered that a massive success, it wasn’t until two-to-three years later
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"The man who introduced me to travel, helped me forecast many successful trips, pushed my bodyboarding limits and is one of my best friends, Sundaran Gillespie, locked into a beauty in Ireland."
that I had more work consistently published. Throughout that time I [continued to] shoot because I enjoyed the process and slowly upgraded gear when I could afford to. Now you travel quite a bit as a senior photographer at SURFER Magazine. What’s the most off-the-beaten-path destination that you’ve been to, and how does this element of adventure inspire your photography?
I went to the northern regions of Papua New Guinea earlier this year. I really enjoy going places outside of the surf zones when I travel, and Papua New Guinea had a very unique culture to observe. That said, almost every trip has that element and I’m always photographing various landscapes, food,
“SPONGERS ARE JUST MORE COMFORTABLE IN THE IMPACT ZONE. WE THRIVE IN SHOREBREAK, HEAVY BEACHBREAKS AND STEEP SLABS.” culture and anything else that catches my eye. I try to shoot with a photojournalist approach wherever I go. A big debate in the photography world is whether print is dying. As a magazine contributor, what do you think?
I don’t know of any surfer or photographer who would rather see
their images displayed on the homepage of a website than the cover of a magazine. However, [with the web] there are many avenues to show and sell work, which is great for everyone. I don’t think print is going to ever grow in the manner that it did in the past, but I do think there is always going to be a place for quality publications.
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"Pipe's a wild place. Earlier this day it was massive with scattered rain clouds and only a handful of surfers. Fast forward a few hours and the winds switched, the swell dropped and the clouds parted for some of the best evening Pipeline I’ve ever shot. Here is local boy Eli Oslon on a dream wave."
“WITHOUT QUESTION, PIPELINE IS THE PLACE MOST LIKELY TO HUMBLE AND SCARE ME.” Now, anytime Backdoor Pipeline breaks, there are three drones buzzing the lineup and scores of photogs clogging the impact zone. What are some of the most important lessons you’ve learned about surf photography etiquette in this mediasaturated world?
Etiquette closely resembles common sense in my book, so it’s not a huge problem seeing the rise of
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people in the water—most people are respectful. That said, in places where the waves are powerful and dangerous, order and etiquette is mandatory and enforced by the people who regularly shoot there. Pipeline, Backdoor and OTW [Off the Wall] are the easiest examples. That pecking order is rock solid. I think the new form of etiquette that is missing in the surf
world—by surfers and photographers, alike—[concerns] social media posts and how people conduct themselves in relation to where and when they are shooting and surfing. I take big issue with people posting photos of sensitive spots or fickle waves on social media in real time. Also, geo-tagging surf spots is pretty dumb. If I look on someone’s Instagram account and they post a photo of some sandbar spot up north and the conditions look similar for the next few days—that’s an easy way for crowds to form and ruin an otherwise quiet bar that will disappear relatively quickly. Like many surf photographers, you are a hard-charging bodyboarder. Why do you
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"Darshan Gooch has been one of my longest subjects and has helped me grow as photographer throughout the years. He's a master of many board types and he oozes style. I can't thank him enough for all of the motivation, direction and friendship over the years."
think there is such a prevalence of spongers who take snaps?
Spongers are just more comfortable in the impact zone. We thrive in shorebreak, heavy beachbreaks and steep slabs. The average surfer that transitions into photography might have a hard time finding that comfort. Of course, there are many good surferphotographers, but not nearly as many as bodyboarders. You’re famous for bobbing around taking water shots in some of the sharkiest areas of the world. How do you handle that?
I weigh my options at each “sharky” spot before I swim. I tend to think less about sharks when the waves are really consistent or the
weather is pleasant outside. I know that’s somewhat of a placebo mentality, but at the end of the day, I really enjoy being out in the water in some of these environments and I believe if it’s your time, then it’s your time. Make no mistake about it: I don’t want to get attacked—ever. I’m not putting myself in situations that are, without question, bad decisions. Even though I have never seen a shark, I have had some spooky feelings and gotten out of the water because of that. Which location has led to the most exhausting and nightmarish experiences? Have you ever come in, flustered, to find that you got a shot that made it all worth it?
the place most likely to humble and scare me on the regular. It is extremely shallow and uneven on parts of the reef and the place is such a magnet for swell energy that it can change size and intensity mid-session. I have hit the bottom several times around there and collected a few tattoos in the process. More often than not, those crazy scary swims are worth it. Most of the time you go into those sessions only focusing on one or two amazing frames and if you get that accomplished, the rest are icing on the cake. Find Craig on Instagram @chachfiles.
Without question, Pipeline is
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WITH ANOTHER CHAMPIONSHIP AND THE GOVERNOR’S CUP UNDER HIS BELT, JOHN MEL IS LIVING UP TO THE FAMILY NAME
PHOTO: CHAD WELLS
S
ome athletes have success built into their DNA—a bloodline of drive and talent that destines them for triumph. Sixteen-year-old Santa Cruz surfer John Mel is one such sportsman. He is the youngest in a three-generation lineage of highly competitive Mels that includes his father, 2012/2013 Mavericks champion and World Surf League (WSL) commentator Peter Mel, and his grandfather, Freeline Surf Shop owner and former knee-boarding world champion John Mel. “The Mel family is so proud of how John has evolved as a competitor,” says his grandfather. “His ability to travel with
BY NEIL PEARLBERG
Pete to the WSL events and see the best surfers in the world [and] surf the best waves has been a great benefit to him and given him great insight.” The teen has pursued his own goals while allowing his family and sponsors to maintain a handle on his commitments, finances and time, which has put him in the best position to bloom under the ever-increasing spotlight of the big stage. As a result, his accolades are stacking up impressively. In June, Mel took home first in the under 18 division of Surfing America’s 2016 USA Surfing Championship—and with it, the Governor’s Cup. The contest took place at Lower Trestles, at San Onofre State Beach.
“The waves were pumping the day of the final—it was pretty much perfect Lowers,” says Mel. “It didn’t really set in until later that day that I had actually won. It was the most stoked that I have ever been.” He won the same surfing championship last year, but in the under 16 division. After this recent win, he was chosen for the 2017 USA Junior Surf Team. No one is perhaps more proud of his accomplishments to date than his father. “John has surpassed anything I had ever achieved competitively at the same age,” Peter says. “He has a gift for surfing heats, especially during the ones that count and, most importantly, he surfs great under pressure.”
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Threading through this tropical tube, Mel shows that he is no one-trick pony. PHOTO: KELLY CESTARI
Through personal experience and lessons gleaned at the family dinner table, Mel has grasped that his chosen path offers him a very narrow margin of success. He understands that today’s professional surfer must train hard and out-perform his opponents, while also preparing for what lies beyond a surfing career. He realized the importance of the latter a few days after the USA Surfing Champion-
ships, when he broke his collarbone during a free surf. The injury gave him a peek into just how fragile a sports career can be. So, while Mel’s No.1 goal is to become a professional surfer on the WSL Championship Tour, he’s also committed to furthering his blossoming modeling and acting career—although, he’s particular about only taking roles that relate to the surf lifestyle.
“HE HAS A GIFT FOR SURFING HEATS, ESPECIALLY DURING THE ONES THAT COUNT.” —PETER MEL
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Mel steps on the gas in Australia. PHOTO: LEAH TAYLOR
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Just one of the perks of winning the USA Surfing Championships—a free ride up to the podium. PHOTO: JACK MCDANIEL - USA SURFING
With a freckled face and boyish good looks, the young grom was a natural for modeling gigs with Quicksilver and Pottery Barn Teen, which showcased him in their collaboration of products with 11-time world champion Kelly Slater. He made his big-screen debut in the film Ride, which was written and directed by actress Helen Hunt
and released in 2015. Starring Hunt and Luke Wilson, it is the story of a mother who travels cross-country to California to be with her son after he decides to drop out of school and become a surfer. Mel auditioned for the part of a young “surf rat” and, according to his mother, Tara Mel, Hunt chose him for the role after noticing his surfing
prowess and youthful California surfer looks. For now, his upcoming calendar includes the North American pro juniors competition, enjoying his last year on the USA Surfing America Junior Surf Team, and a few WSL qualifying events. But first, Mel must tackle another challenge: the California driver’s test.
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NEW ADVANCES ARE BEING MADE IN THE WAVE ENERGY INDUSTRY, BUT CAN IT BECOME COMMERCIALLY VIABLE? By JOEL HERSCH
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s any surfer knows, a heavy ocean swell packs some of the most powerful kinetic energy Mother Nature can serve up. For decades, scientists and inventors have been working to utilize that raw energy—creating devices that can survive the ocean’s harsh environment, mechanically harness the power of waves, and convert their constant motion into a reliable, affordable and transferable source of green energy. Though a complicated resource to wrangle, the consistent, highly concentrated power contained in waves suggests that it has the potential to one day
become the lowest-cost source of energy on the planet. The World Energy Council estimates that approximately 2 terawatts (2 million megawatts) could be produced from the oceans via wave power, and realistically constitute as much as 10 percent of the world’s energy consumption. The industry, however— which is known as “wave energy conversion”—has struggled to find traction in the commercial market, leaving it as one of the most experimental sectors for renewable energies. But with recent technological milestones, some speculate that the industry could be closer to commercializa-
tion than ever before. An assortment of technical and economic hurdles has yet to be transcended, but at the current rate of development, wave energy conversion could play a significant role in the ways communities source power in the near future. Reenst Lesemann, CEO of Columbia Power Technologies in Oregon, is just one of the individuals in the emerging market hoping to push wave power into the mainstream economy. Citing data from the U.S. Department of Energy (DOE), Lesemann explains that wave energy could supply in the ballpark of 15 percent of our projected electricity needs by 2050.
LEFT: This jellyfish-like pump, called the CETO 6, is Carnegie Wave Energy's answer to wave energy conversion. PHOTO COURTESY OF CARNEGIE WAVE ENERGY
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Columbia Power Technologies' StingRAY energy conversion device. PHOTO COURTESY OF COLUMBIA POWER TECHNOLOGIES
“Just as anyone can check the surf forecast, we can reliably predict the amount of energy coming ashore [with waves],” he says. “This ability to know what is coming, and when, is a really important attribute.” Everything beyond that, however, is not so simple. “For a while now, entrepreneurs have been trying to develop safe and efficient wave-power technologies that are environmentally friendly, but the ocean is obviously a difficult place to operate,” Lesemann goes on. “The systems are expensive. That said, significant progress is being made, and we’ll
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see the first installations coming online in the next few years. Once the market starts in areas with a high local cost of energy or a strong desire to move to renewables, costs will fall rapidly. This will fuel more and more installations, and then you’ll see wave energy enter more mainstream markets.” Because the wave energy conversion industry has been relatively scattered over the years and up until recently lacked centralized, high-dollar investor opportunities, the technology itself has remained highly variable; the field is home to a broad swath of mechanical contraptions, each unique in
their own right, yet all designed to accomplish the same goal. Below, we take a look at three companies that are pushing the industry forward.
Columbia Power Technologies
Based in Oregon, CPT is developing a utility-scale energy conversion device called the StingRAY, which floats on the ocean’s surface. The device is meant to be deployed in about 60-meter depths and paired up in a line with other StingRAYs, which together would comprise a
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The consistent, highly concentrated power contained in waves means that they have the potential to one day become the lowest-cost source of energy on the planet. “farm,” similar to a series of wind turbines feeding electricity to an on-shore grid via subsea cables. While anchored to the sea floor, two heavy pillars are suspended below a main floating unit, which has two extended arm levers that float on passing waves, dipping and rising independently. The levers in the arm-floats power a generator and create electricity. In 2012, CPT made major industry advances with their designs after testing a prototype version of the device—called SeaRAY—in 30-foot wave conditions, determining that the model could withstand the heavy forces. Lesemann says that the company is currently testing their direct-drive generator using a powerful dynamometer—an instrument used to measure an engine’s output—located at the National Wind Technology Center in Boulder, Colo. The tests will determine their readiness to set up more wave energy conversion trials offshore at a Marine Corps Base in Oahu, Hawaii. The procured power from the StingRAY units will feed the power grid at the military base.
Carnegie Wave Energy
In February of this year, Carnegie Wave Energy, located in Perth on Australia’s western coastline, broke a world record by completing 14,000 cumulative operating hours for wave energy conversion machinery. Their device, called the CETO 6, is a bit like a huge steel buoy, 36-feet wide and anchored to the ocean floor, floating about a meter below the surface. The energy conversion system utilizes an internal pump that activates as waves pass by above, causing the float, which looks like a giant jellyfish, to undulate up and down. Each unit’s power is converted internally into renewable, zero-emission energy by generators and then transmitted onshore via cables, where they provide an electrical grid at a nearby Australian naval base with 240 kilowatts—about 5 percent of the facility’s average use. The power generated by the CETO 6 units are also used to power a desalination plant that produces fresh water on the base.
The CalWave project
CalWave—a project developed by the Institute for Advanced Technology and Public Policy at Cal Poly State University—is currently developing a novel wave energy conversion device called the “Wave Carpet.” With data calculations on the high levels of energy absorbed by a muddy seafloor due to swell, the Wave Carpet mimics an artificial seabed, and, with piston pumps attached beneath the underwater paneling, absorbs the multi-directional forces generated by the passing waves. The Cal Wave program was also recently awarded a $750,000 grant from the DOE. In an effort to accelerate the development of wave-energy technologies in the United States, the DOE is working with a variety of organizations, including CalWave, to construct a National Wave Energy Testing Facility, potentially off the coast of San Luis Obispo, where technology manufacturers can pilot their devices in a marine setting.
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One Person's Trash I
n 2005, artists Xandi Kreuzeder and João Parrinha had their lives forever changed during a surf trip to the rugged North Coast of San Jorge in the Azores Islands. Having reached their remote destination, they were surprised to find otherwise pristine conditions
marred by a 15-foot-wide ribbon of plastic trash hugging the coastline.
Ever since, they have been creating sculptures out of beach trash to raise awareness about plastic pollution in our oceans. They’ve dubbed their project Skeleton Sea.
PHOTO COURTESY OF XANDI KREUZEDER / SKELETON SEA
Beach litter is transformed into activist art in an inspiring new documentary BY TREY HIGHTON
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“Our first creations really reminded me of these old shipwrecks along the Skeleton Coast in Namibia … rusty, bizarre, weathered symbols of human disasters,” explains Kreuzeder. Working in the World Surfing Reserve of Ericeira, Portugal, Skeleton Sea organizes educational beach cleanups with local students where they learn about plastic pollution, experience the problem firsthand by cleaning the beach, and create their own works of art from the trash they source. And the environmental awakening doesn’t stop with the children. The co-founders hope that the artwork becomes a vehicle for the children to start a conversation with their families—ensuring that the impact of this wave of change extends well beyond the beach. It’s a profound experience for all involved, and one that can be felt vicariously in the new documentary Skeleton Sea: Tides of Tomorrow, which captures the organization’s efforts and the movement surrounding it. Skeleton Sea: Tides of Tomorrow will screen at the Save The Waves Film Festival at the Patagonia Outlet in Santa Cruz on Nov. 10, and at the Victoria Theatre in San Francisco on Nov. 19. For tickets and more information, visit savethewaves.org/filmfestival. Learn more about Skeleton Sea at skeletonsea.com. 114 | SANTA CRUZ WAVES
PHOTO COURTESY OF XANDI KREUZEDER / SKELETON SEA
FILM
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HOW TO
HOW TO:
MAKE YOUR WETSUIT LAST LONGER
I
magine for a moment that it’s predawn and you’re the only one on the road. The surf report foretells of a 6-to-10-foot south swell aimed straight at your favorite North Coast getaway, and you’re fired up. The Indian summer crowds have been choking all the local lineups, and, to be honest, you’ve been working too much. You deserve a morning off (for that “dentist appointment”), and have everything ready for a dawn patrol strike mission. Now you just need the sun to show its face so you can assess the conditions. You park and roll down your windows. A fine sea breeze laced with salty mist greets you and the thunderous sound of reef-shaking waves is music to your ears. Forget the sun! You run to your trunk and pull out the Tupperware tub that stores your wetsuit. Fumbling with the lid, your cold and shaky fingers finally manage to pop it off and you reach for your wetsuit … it’s completely soaked. Sand is lodged in every panel and it’s icy to the touch. No matter! You won’t be stopped! With a towel wrapped around your waist and your tender feet perched gingerly on your shoes, you step one foot through a leg and wriggle it up to your waist. That wasn’t so bad. The sun has begun its ascent and, unable to control your froth, you hastily shove your other leg into your suit, stand up and yank it up and over your waist. You hear a sickening sound and feel a chilly gust of wind tickle your groin. Your wetsuit has ripped open from the knee panel all the way to the crotch. You can’t surf now—the water is too cold and you don’t want to freeze. That means a long, sad drive home wishing you’d taken better care of your wetsuit.
By NEAL KEARNEY
I’ve had nearly identical (me, dawn patrol? Ha!) scenarios play out many times. Chances are you have, too—after all, everyone who surfs in cold water has at least one wetsuit malfunction story worth telling. But it’s not hopeless: we can reduce these numbers! Here are five tips to keep in mind when it comes to wetsuit care.
1. THOROUGHLY RINSE YOUR SUIT WITH FRESH WATER AFTER EVERY SESSION.
Saltwater has a tendency to dry out neoprene, and when neoprene dries out it loses its flexibility and can become brittle and weak. By rinsing your suit out with fresh water, you are not only cleaning out the saltwater, but also sweat, urine, and/ or any type of sand, dirt or debris you may have come in contact with.
2. KEEP A LARGE TUPPERWARE IN YOUR CAR.
Tupperware is your wetsuit’s best friend. You can stand in them while changing instead of on the dirt, sand or pavement, which can be abrasive and harmful to the structural integrity of wetsuit fibers. These nifty containers also protect your trunk from stinky wetsuit water, sand and mud.
3. DRY IN THE SHADE, NOT THE SUN.
This one should come as a no-brainer. Just about anything gets beaten down with enough sun exposure, and wetsuits
are no exception. UV rays degrade the neoprene and can even melt rubber. The downside to this tip is the fact that suits dry much quicker in the sun, so if you are planning on a couple of surfs within a 24-hour span and don’t have two wetsuits, you’re going to have to face the reality of jumping into a wet and cold suit. It’s worth it. Stick with the shade and your suit will thank you.
4. AVOID HANGERS. The best way for a suit to dry is to hang dry in the shade. It just depends on how you hang it. Coat hangers are a convenient method for drying a suit out vertically because of their accessibility and functionality, but what most people don’t realize is that the pressure of a wet, heavy wetsuit on that wire or plastic hanger is considerable and can permanently rip or stretch out the shoulders. A better bet is to drape your suit over a plastic chair—it won’t produce any unnecessary stress on the neoprene.
5. BATH TIME! Wetsuits get all types of nasty. To begin with, there’s dirty seawater, bodily fluids and mud. Add in a gasoline stain from hiding in the garage or bubble gum patch from your 3-year-old son’s lollipop, and the cycle is endless. Wetsuit shampoo is a great way to condition, deodorize and cleanse your wetsuit. There are many different brands, but they all do essentially the same thing: keep both natural and manmade elements from deteriorating the nylon and rubber, while also eliminating any unpleasant odors.
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ART COMPANY FEATURE
J
JIM PHILLIPS ON DISNEY, DEAD BODIES AND THE STORY BEHIND HIS MOST FAMOUS IMAGE By NEIL PEARLBERG
PHOTO COURTESY OF JIM PHILLIPS
im Phillips can name the exact moment he first felt the calling to become an artist. It was 1956, and he was watching Walt Disney’s animated film Pinocchio at a local movie theater. Soon afterward, he bought his first bottle of Higgins India ink and got to work trying to create Disney-like animations. “From that moment on I was set for a life of pen and ink drawing, and it evolved to the graphic style that I am known for,” he says.
Phillips created his first character later that same year—a baguette-nosed man named Dudley, who he drew in different costumes and scenes. “My first
ink drawing was done like a cel [celluloid sheet] on acetate, and I made Dudley as Elvis Presley, who was bursting onto the scene at that time,” he says. Phillips went on to develop an edgy illustration style that landed him the job of Art Director at NHS, Inc. in the 1970s and 1980s. Appearing on thousands of skate decks, shirts, stickers and more, his in-your-face imagery helped shape and fuel skateboarding culture. One of his most famous designs, the Screaming Hand, is currently being celebrated in an exhibit at the Santa Cruz Museum of Art & History. The show features variations of the Screaming Hand made by 200 different artists. “I loved the idea
SANTA CRUZ WAVES | 11 9
PHILLIPS LOOKED DOWN AT HIS LEFT HAND AND SAW A MOUTH SCREAMING AT THE TOP OF ITS LUNGS.
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ART
LEFT AND ABOVE: More than 200 artists created works inspired by the Screaming Hand for the image's anniversary exhibit at the Santa Cruz Museum of Art & History (pictured), which runs through March 26, 2017. PHOTOS: SEAN MCLEAN BELOW: Phillips' first character, Dudley, in a 1956 illustration.
of the interactive art show,” says Phillips, “I feel so proud that I could stir the interest of so many.” Though the skate and art worlds are celebrating the 30th anniversary of the Screaming Hand’s commercial debut, the first rendition actually appeared much sooner, in 1959, when Phillips drew the hand of a drowning man projecting out of the water. By strange happenstance, a week later Phillips was peering down from the cliff at
26th Avenue Beach and spotted the body of a swimmer who had just drowned. He scampered down the dilapidated stairs to take a closer look. “It was the first dead person that I had ever seen,” says Phillips. “There was snot and blood coming from his nose, and it really creeped me out.” The young artist compared his drawing of a drowning man’s hand to the real-life drowned man who lay at his feet. “It was heavy,” he says.
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The Screaming Hand on the loose in Paris. PHOTO COURTESY OF JIM PHILLIPS
From that moment on, the “hand” was engraved in his mind. Twenty years later, NHS, Inc. commissioned Phillips for a graphic that it could use on its Santa Cruz Skateboards brand merchandise. Phillips looked down at his left hand and saw a mouth screaming at the top of its lungs. He made one sketch and took it down to Santa Cruz Skateboards for approval. “Jim’s art was definitely a major influence on the ’80s skateboarding and punk rock
PHILLIPS’ SON, JIMBO PHILLIPS, FLOATED THE IDEA OF A “SCREAMING HAND LAND AMUSEMENT PARK”—A DISNEYLAND FOR THE DISTURBED. scene,” says Steve Caballero, who rode for the Santa Cruz Skateboards team at the time. “He drew many iconic images that will last the test of time.” And although those legendary designs evoke a much more menacing style than was ever
associated with Walt Disney, Phillips cites the animator as a major influence. When asked about his favorite Disney character, Phillips replies, “Well, that would be Walt himself.” “He was probably the most famous artist of our time—
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PHOTO COURTESY OF JIM PHILLIPS
ART
maybe of all time,” he explains. “A man driven by the characters he created, a man too obsessed with his work to have friends, a life that was the embodiment of agony and ecstasy.” (Second to Walt, he adds, is Mickey Mouse in the role of the Sorcerer’s Apprentice.) Talking to Santa Cruz Waves, Phillips’ son and fellow creator of eye-popping graphics, Jimbo Phillips, floated the idea of a “Screaming Hand Land" amusement park—a Disneyland for the disturbed. Phillips Sr., when asked, begins musing about what the rides would look like—perhaps a slide
down the Screaming Hand’s tongue, he offers. Local pro skater and graphic designer Judi Oyama sees endless possibilities based on Phillips’ crazed creations: “A Screaming Hand roller coaster, Slasher Knife merry-go-round, Running Eye haunted house, Woodie car rides, shark mouth photo booth,” she says. “[There are] a long list of art options from the Jim Phillips collection—too many to imagine. It would be awesome.” The closest Phillips has ever come to something resembling this was when he submitted a proposal to the City of Santa
Cruz for an 8-foot-tall, skateable concrete Screaming Hand at the then-new Santa Cruz Skate Park. “But it was disqualified as an entry because it was an established business icon,” he says. “I guess we need to make our own park so we can do what we want.” If you ask us, that sounds like the happiest place on Earth. The Screaming Hand exhibit at the Santa Cruz Museum of Art & History runs through March 26, 2017. Learn more at santacruzmah.org.
SANTA CRUZ WAVES | 12 5
Some Restaurants are Legends. Come see why. Please join us every Friday from 4-7pm at the Whole Enchilada Marketplace for free wine tasting featuring the best central coast wines. Enjoy the Fisherman’s breakfast at the Lighthouse Harbor Grille. Visit our Galleries and chill at the new Haute Enchilada Art Cafe. Visit the “Last Coastal Frontier”.
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JEFF & MINNA LANTIS | THE SAND BAR A little over a year ago Jeff and Minna Lantis took over as the new owners of The Sand Bar in Capitola Village. A favorite beachfront bar, with a long tradition of good food and fun in the heart of the village, the old establishment offered a great template for them to build out their new vision. The first order of business was to replace the aging kitchen and upgrade the menu with a wider variety of fresh choices. Their efforts upg have yielded a wonderful destination in the village, where patrons can get absolutely great food. The Sand bar serves breakfast, lunch, and dinner, and offers one of the few venues in the village that offers live music and entertainment at night. Located right on the beach in Capitola village, The Sand Bar stands tall amongst the many dining options one can choose from.
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FOOD&DRINK
STRAIGHT FROM THE
PHOTO: TIGHE MELVILLE
FOREST FLOOR Chef and mushroom guru Zachary Mazi readies himself—and us—for foraging season
C
an fungus really be better than sex? According to local chef and mycology expert Zachary Mazi, the answer is yes. His “Better-than-Sex Pasta” might persuade even the biggest skeptics. It’s a tantalizing dish that uses nearly half a dozen varieties of domesticated and wild mushrooms and “many flavors to create an overwhelming ‘yes!’ in the mouth,” he says.
A magna cum laude graduate of Le Cordon Bleu, Mazi is currently the executive chef of Santa Cruz’s pop-up phenomenon LionFish SupperClub and its new brick-and-mortar sister, Ulterior. The culinarian is so eloquent and well-versed on the subject of mushrooms that he is regularly featured at the Sonoma Mycological Association (SOMA) Mushroom Camp and is presently working on a cookbook titled My-
By MELISSA SPIERS
cophagy: The Art and Science of Cooking (and Eating) Mushrooms. As fall (the optimal mushroom harvesting time) approaches, Mazi shares his wealth of knowledge about those mysterious fungi that grow, sometimes literally, in our backyard. How does Santa Cruz size up for mushroom hunting? There are literally hundreds or even
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FOOD&DRINK
LOCAL EATS
thousands of mushrooms that grow in Santa Cruz County. What most people think of as mushrooms are the fruit of the organism, most of which fruit in the fall. The fungi itself is a constantly growing network of fibers beneath the ground that break apart rocks and break down organic material for food and minerals, and are responsible for all the soils on this planet. Of these mushrooms, there are a number of edible mushrooms, inedible mushrooms, toxic mushrooms and deadly mushrooms, often growing right next to one another. Knowing how to properly ID a mushroom is of utmost importance. What are the best times, places and seasons for foraging? The best time for hunting mushrooms is about three-to-six days after a rain, presuming the weather remains somewhat conducive—wet, grey, moist, colder temperatures. In Santa Cruz the season starts in late November or early December and extends into April for some species, if not later for morel mushrooms.
MUSHROOM FORAGING 101: 1. A ll state parks are illegal pick-
ing areas; private property is only OK if given permission from the landowner.
2. P ermits are available for picking in the Soquel Demonstration Forest (above The Forest of Nisene Marks State Park).
3. I f a mushroom looks moldy, rotten, eaten or gross in any way, it is best to let the earth keep it.
4. M ushrooms should never be eaten
raw. Humans can’t digest them in their raw state (our stomachs do not produce the necessary enzyme, called chitinase); they won’t taste as good, and some, like morels, can be extremely poisonous unless they are cooked thoroughly.
What ingredients pair well with mushrooms? I say that it depends on the mushroom. Most cookbooks lump mushrooms into the vegetable section, when they really deserve their own section alongside meat and veggies, as they are their own kingdom on the evolutionary pathway. They are incidentally more closely related to Kingdom Animalia than to Kingdom Plantea in the way they breathe and collect food. Almost all edible mushrooms pair well with herbs and butter. Black and yellow trumpet mushrooms bring out some incredible flavors in cream sauces, whereas I have found porcini, brown butter, sage and crab to be one of the most exciting flavor combinations out there. Candy cap mushrooms are often used in desserts, as they impart a maple-syrup flavor to anything they touch, including your jacket pocket or collecting basket. Mushrooms are the kings of adding “umami” flavor to dishes, which is the fifth taste that we detect in our mouths, akin to brothyness or richness. What ingredients do you pair with mushrooms that might be surprising or out of the ordinary? Most people are quite surprised that candy cap mushrooms are used in cook-
From top to bottom: Mazi's porcini haul, candy caps in the wild, and LionFish SupperClub owner Tighe Melville with a toxic Aminita muscaria (on the left) and a similar-looking Coccora. PHOTOS: ZACHARY MAZI SANTA CRUZ WAVES | 13 1
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ies, cakes and desserts, like LionFish SupperClub’s candy cap bread pudding. Incidentally, they grow immediately next to the Lactarius rufulus—a variety that looks very similar and is related, but tastes and smells like cat food! Most people, of course, avoid Lactarius rufulus but I found that when used as a flavoring ingredient in savory foods, it adds an anchovy flavor to things like pizza.
CHEF MAZI’S FAVORITE LOCAL FUNGI: • porcini (Boletus edulis) • chanterelle (Cantherelles spp.) • candy cap (Lactarius rubidus) • wood blewit (Lepista nuda) • black trumpet (Craterellus cornucopioides)
WANT MORE FUNGI 411?
• The Santa Cruz Fungus Fair (second weekend of January) • Mycology Projects for Citizen Scientists: scmycoflora.org
• Mushroom Observer: mushroomobserver.org
PHOTOS: ZACHARY MAZI
How are mushrooms properly stored and prepared? Most fresh mushrooms will last a week or longer in a brown paper bag in the fridge. I collect mushrooms that dry well and keep them in jars to use during the mushroomfree seasons. Mushroom flavor is developed through slow cooking, dehydrating and rehydrating, and allowing the natural enzymes in the mushroom to go to work. What dishes can we look forward to from LionFish this fall? We will almost certainly be bringing back the black trumpet-stuffed Fogline [Farms] chicken thigh, the candy cap mushrooms braised pork belly, and definitely a litany of candy cap desserts, as well as our “Better-than-Sex Pasta.” Also look for morel and rabbit bread pudding with herbs and our green chili verde with crimini, porcini and maitake bacon. SANTA CRUZ WAVES | 13 3
Come and experience what the buzz is all about: craft cocktails and locally sourced, farm-to-fork delights in Downtown Santa Cruz. We proudly serve organic, foraged & gluten-free dishes that constantly evolve with the seasons. 13 4 | SANTA CRUZ WAVES
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PHOTO COURTESY OF ANNIE PAUTSCH
get
CRAFTY Along for the ride with a Santa Cruz Beer Trail passport By MELISSA SPIERS
W
hen Annie Pautsch and Bryce Root threw the inaugural Santa Cruz Beer Trail Passport launch party last year, they sold out of tickets immediately—with a line out the door. Pautsch met Root, founder of The Root Group marketing consultancy, when she sought his advice for her other venture, Brew Cruz, which leads public and private brewery tours
on an old-fashioned, decked-out bus. “But our plans derailed into talk about beer,” Pautsch says, “and how we could shine a spotlight on our scene here in Santa Cruz.” After the blow-out success of their Beer Trail Passport launch, Pautsch says “we kind of went, ‘OK— we’re onto something here!’” Sold at santacruzbeertrail.com for $25, the passport is the golden ticket to a fully customized craft
brewery tour complete with engaging snippets of the region’s rich beer history (which locals may be surprised to learn dates back to 1848), local artists’ odes to hometown craft beers, trivia tidbits and substantial trail offerings and savings. The October 2016 debut of the second-release, fall/winter passport will include all of the above, with four new breweries joining the 10 returning from the passport’s first iteration.
SANTA CRUZ WAVES | 13 5
Blues Mechanics Photo: Jake Thomas
27 Rotating craft beer handles.
LIVE MUSIC 7 nights a week 6-8pm Best BBQ on the planet! 831-458-2222 MISSION ST. BBQ 1618 Mission Street, Santa Cruz, CA 95060 Like us on Facebook • Follow Us on Twitter 13 6 | SANTA CRUZ WAVES
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BREW CRUZ PHOTOS COURTESY OF ANNIE PAUTSCH
This time around, passports are valid for a longer period of time (Oct. 1 through April 30, 2017), have no blackout dates, and customers will be able to earmark $1 of their purchase to support the “Trail Now!” campaign, which advocates for a “trail-only” alternative to the county’s rail/trail project. The key to the passport’s success is its website’s one-of-a-kind interactive map that lets beer-seekers create their own trail based on favorite styles of beer and preferences on everything from accompanying food and music to dog friendliness. Beer
PASSPORT H
news and events are available for browsing in the site’s “Trail Feed” section or via Trail News alerts. “Our goal had been to create the ultimate craft beer hub for anything and everything that’s happening in our local craft beer community,” says Pautsch, adding, “The originality of the Santa Cruz Beer Trail has certainly made us a standout within the national craft beer industry. There seemed to be a universal model, but we decided to change that up. We just like to get craft fans together.”
HOW TO HIT THE TRAIL:
1 G o to santacruzbeertrail.com and “cruz” the map.
2 Pick brewery destinations based on the type of beer you like.
3 N arrow your selection according to food, music, view, pet-friendliness, etc.
4 Click to order your custom passport. 5 H ave it delivered or pick it up at Seven Bridges Homebrew Co-Op Brewing Supply or New Bohemia Brewing Co.
6 Go to scbrewcruz.com to schedule your cruise on the Brew Cruz bus (if you don’t want to drive).
7 V isit your first passport destination … and enjoy the journey.
THE CREW’S FAVE BREWS:
Pautsch: “Currently I’m into Belgian-style Lambics—fruity, funky and sour—or any IPA featuring the Nelson-Sauvin hop.”
Root: “In representing the rookie craft-beer fans out there, I’m constantly sampling a variety of creations, but absolutely love the ‘breakfast stouts’ that are thick, creamy and filled with [notes of] coffee and chocolate."
PHOTO: SEAN MCLEAN SANTA CRUZ WAVES | 13 7
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HULA'S ISLAND GRILL EARTHBELLY
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PLEASURE PIZZA Offering traditional pizza, as well as new and exciting tastes and textures. 1415 Pacific Ave., Santa Cruz, (831) 600-7859, www.pleasurepizzasc.com
PONO HAWAIIAN GRILL AND THE REEF Traditional Hawaiian grill, poke bar, fresh ingredients, full bar. 120 Union St., Santa Cruz, (831) 426-7666, www.ponohawaiiangrill.com
ULTERIOR Exquisite foraged, organic, local and gluten-free dining and cocktails in the heart of Santa Cruz. 110 Pearl Alley, Santa Cruz, (831) 295-3100, www.ulteriorsc.com
ZOCCOLI’S Iconic delicatessen, sandwiches, salads, sides. 1534 Pacific Ave., Santa Cruz, (831) 423-1711, www.zoccolis.com
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LUNCH: MON-SUN 11:30-3:15Â HAPPY HOUR: MON-FRI 4-6 LIVE MUSIC: THURS 6-9 SAT & SUN 2-5
831.728.5172 420 HAMES RD CORRALITOS ALFAROWINE.COM
VOTED FAVORITE
HAPPY HOUR!
215 ESPLANADE
CAPITOLA, CA 95010
831 - 476 - 4900 PARADISEBEACHGRILLE.COM
14 4 | SANTA CRUZ WAVES
FOOD&DRINK
DINING GUIDE
The Boardwalk/ Harbor/Wharf THE CROW’S NEST Iconic restaurant and bar located at the harbor. 2218 E. Cliff Drive, Santa Cruz, (831) 476-4560, www.crowsnest-santacruz.com
Midtown AKIRA Sushi made with fresh-caught seafood and locally grown produce. 1222 Soquel Ave., Santa Cruz, (831) 6007093, www.akirasantacruz.com
ALOHA ISLAND GRILLE Authentic Hawaiian-style plate lunches. 1700 Portola Drive, Santa Cruz, (831) 479-3299, www.alohaislandgrille.com
BETTY BURGERS Famous for super tasty award-winning burgers. 505 Seabright Ave., Santa Cruz, (831) 423-8190, www.bettyburgers.com
THE CRÊPE PLACE Array of savory and sweet crêpes, French food and live music. 1134 Soquel Ave., Santa Cruz, (831) 4296994, www.thecrepeplace.com
EL JARDIN RESTAURANT Delicious and authentic Mexican cuisine featuring locally grown, fresh ingredients. 655 Capitola Road, Santa Cruz, (831) 477-9384, www. eljardinrestaurant.net
SEABRIGHT BREWERY Rotating beer selection, with dogfriendly outdoor patio. 519 Seabright Ave., Santa Cruz, (831) 426-2739, www.seabrightbrewery.com
Westside/Scotts Valley BURGER. Grass-fed beef, fun atmosphere, and a great beer menu. 1520 Mission St., Santa Cruz, (831) 425-5300, www.burgersantacruz.com
CASCADES BAR & GRILL AT COSTANOA California cuisine, local, organic, and handcrafted ingredients. 2001 Rossi Road at Hwy 1, Pescadero, (650) 8791100, www.costanoa.com
HOLLINS HOUSE At Pasatiempo. Magnificent views, award-winning cuisine, and outstanding wine list. 20 Clubhouse Road, Santa Cruz, (831) 459-9177, www.pasatiempo.com/hollins-house
MISSION ST. BBQ Serving up smoked barbecue, craft beer and live music. 1618 Mission St., Santa Cruz, (831) 458-2222, www.facebook.com/missionstbbq
PARISH PUBLICK HOUSE British-influenced pub food with full bar. 841 Almar Ave., Santa Cruz, (831) 421-0507, www.parishpublickhouse.com
WINGSTOP The go-to destination when you crave fresh wings, hand-cut seasoned fries and tasty sides. Save time and order online. 845 Almar Ave., Santa Cruz, (831) 454-9464, www.wingstop.com
Eastside/Capitola AVENUE CAFÉ Serving traditional breakfast and lunch, along with some Mexican favorites. 427 Capitola Ave., Capitola (831) 515-7559, www.avenuecafecapitola.com
BETTY BURGERS Famous for super tasty award-winning burgers. 1000 41st Ave., Santa Cruz, (831) 475-5901, www.bettyburgers.com
Lunch, Dinner, Full Bar Mon, Wed, Fri, Sat 11:30-9:30 Tuesday's Dinner only 5-9:30
Sunday open at 10am with NFL ticket on 9 screens and breakfast menu. HAPPY HOUR DRINK SPECIALS DAILY 3-6
831-688-5566 9051 SOQUEL DR APTOS
www.thehideoutaptos.com
CHILL OUT CAFE Breakfast burritos, espresso drinks, beautiful garden. 2860 41st Ave., Santa Cruz, (831) 477-0543, www.chilloutcafesantacruz.com
EAST SIDE EATERY, PLEASURE PIZZA Offering traditional pizza, as well as new and exciting tastes and textures. 800 41st Ave., Santa Cruz, (831) 431-6058, www.pleasurepizzasc.com photo: Santaella Media
SANTA CRUZ WAVES | 14 5
Good s Friend
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Great Food
FOOD&DRINK
DINING GUIDE
PARADISE BEACH GRILLE Fine dining in the Capitola Village. An award-winning beachside restaurant with spectacular ocean views. 215 Esplanade, Capitola, (831) 476-4900, www.paradisebeachgrille.com
THE SAND BAR Capitola's new hot spot for great food, cocktails, and weekly live music. 211 Esplanade, Capitola. (831) 462-1881
831-662-9799, www.bittersweetbistro.com
BITTERSWEET SUSHI Full-service Japanese restaurant located in Cafe Bittersweet. Offering outstanding quality seafood and housemade sauces. Open evenings, closed Mondays. 787 Rio Del Mar Blvd., Aptos, 831-662-9799, www.bittersweetbistro.com
SHADOWBROOK
BURGER.
Fine dining with a romantic setting, cable car lift. A Capitola tradition since 1947. 1750 Wharf Road, Capitola, (831) 475-1511, www.shadowbrook-capitola.com
Grass-fed beef, fun atmosphere, great beer menu. 7941 Soquel Drive, Aptos, (831) 662-2811, www.burgeraptos.com
Soquel CAFE CRUZ Rosticceria and bar, nice atmosphere, fresh and local. 2621 41st Ave., Soquel, (831) 476-3801, www.cafecruz.com
SURF CITY SANDWICH Fast-casual dining with craft sandwiches, gourmet soups, salads, and a microtaproom. 4101 Soquel Drive, (831) 3466952, www.surfcitysandwich.com
Open Daily 11PM-9PM
CAFE BITTERSWEET Breakfast and lunch served Tuesday through Sunday. Outdoor dog-friendly patio. 787 Rio Del Mar Blvd., Aptos, 831-662-9799, www.bittersweetbistro.com
CAFE RIO Enjoy ocean-front dining with breathtaking views. 131 Esplanade, Aptos, (831) 688-8917, www.caferioaptos.com
CALIFORNIA GRILL TORTILLA FLATS For more than 25 years, their Mexican food has blended the fieriness of Mexico with the sophistication of French sauces, and the earthiness of the Yucatan and complexity of Santa Fe with all the freshness and lightness that Californians expect. 4616 Soquel Drive, Soquel, (831) 476-1754, tortillaflatsdining.com
Featuring fresh, local, organic produce from Lakeside Organic Gardens, choice meats, fresh seafood and refreshing drinks. 1970 A Freedom Blvd., Freedom, (831) 722-8052, www.californiagrillrestaurant.com
CILANTROS
Aptos/Watsonville
Authentic Mexican cuisine with fresh ingredients, high-quality meat and seafood. 1934 Main St., Watsonville, (831) 761-2161, www.elpalomarcilantros.com
APTOS ST. BBQ
FLATS BISTRO
Santa Cruz County's best smoked barbecue, craft brews and live blues every night. 8059 Aptos St., Aptos, (831) 662-1721, www.aptosstbbq.com
BITTERSWEET BISTRO American bistro cuisine with Mediterranean influences. Outstanding dessert menu and an award-winning wine list. Heated, dog-friendly outdoor patio. Open every day except Monday. 787 Rio Del Mar Blvd., Aptos,
Pizza, sandwiches, pastries and an espresso bar. Open daily 7 a.m. to 7 p.m. 113 Esplanade, Aptos, (831) 661-5763, www.flatsbistro.com
THE HIDEOUT Fill your plate with good grub, pour a good drink, enjoy attentive and friendly service. 9051 Soquel Drive, Aptos, (831) 688-5566, www.thehideoutaptos.com
LUNCH | DINNER | FULL BAR
831.633.5843 | hauteenchilada.com 7902 Moss Landing Rd. | Moss Landing, CA 95039 SANTA CRUZ WAVES | 147
FOOD&DRINK DINING GUIDE
MANUEL'S MEXICAN RESTAURANT
www.sanderlingsrestaurant.com
Traditional, delicious recipes, cooked
SEVERINO’S BAR & GRILL
fresh daily, served with a genuine
Award-winning chowders, locally
and a big tequila menu. 115 N Santa
smile. 261 Center Ave., Aptos,
sourced ingredients. 7500 Old
Cruz Ave., Los Gatos, (408) 402-
(831) 688-4848,
Dominion Court, Aptos, (831) 688-
3811,www.palaciorestaurant.com
www.manuelsrestaurant.com
8987, www.severinosbarandgrill.com
PALAPAS RESTAURANT & CANTINA
ZAMEEN MEDITERRANEAN CUISINE
Coastal Mexican Cuisine. Extensive
Flavorful meals in a casual dining
tequila selection. Happy Hour,
setting. 7528 Soquel Drive, Aptos,
and dinner specials.
(831) 688-4465,
21 Seascape Blvd., Aptos,
www.zameencuisine.com
(831) 662-9000, www.palapasrestaurant.com
Over the Hill
SANDERLINGS IN THE SEASCAPE BEACH RESORT
FORBES MILL STEAKHOUSE
Where your dining experience is as
beef and other prime cuts in a stylish,
spectacular as the view.
fireplace-equipped setting. 206 N
1 Seacscape Resort Drive, Aptos,
Santa Cruz Ave., Los Gatos, (408)
(831) 688-7120,
395-6434, forbesmillsteakhouse.com
Upmarket chophouse purveys Kobe
PALACIO Upscale Latin restaurant offers a variety of classic entrees, plus tapas
OAK & RYE Wood-fired pies, small plates and craft cocktails are the draw at this
Moss Landing HAUTE ENCHILADA CAFE An eclectic menu made with sustainable seafood and local organic produce. Wine and beer tasting plus two art galleries featuring local artists. 7902 Moss Landing Road, Moss Landing, 6335843, www.hauteenchilada.com
sophisticated Italian bistro.303 N Santa Cruz Ave., Los Gatos.(408)
THE WHOLE ENCHILADA
395-4441, www.oakandryepizza.com
Mexican seafood restaurant with a relaxed harbor atmosphere. 7904 CA-1, Moss Landing, 633-3038, www.wholeenchilada.com.
KYOTO PALACE Authentic Japanese steakhouse that has a fun, interactive environment and is great for parties and groups. 1875 South Bascom Ave., Ste. 2500, Campbell, (408) 389-0991, www.kyotopalace.com
Monterey County ABALONETTI Specializes in Monterey Bay calamari and offers almost a dozen varieties of squid dishes. 57 Fisherman’s Wharf,
Al Frisby
Photo: Jake Thomas
37 of the West Coast’s BEST CRAFT BREWS on draft. ••••••••
831.662.1721 8059 Aptos Street, Aptos, CA 95003
www.AptosStBBQ.com Like us on Facebook • Follow Us on Twitter
LIVE BLUES every single night 6-8pm
And the best BBQ on this side of the planet! 14 8 | SANTA CRUZ WAVES
s DelaicmidouA uthentic
e n i s i u c n a c i x e . s t n M e i d e r g n i h s d e m r a f rown
featuring
locally
g
Daily Happy Hour 3-6pm | Dog Friendly Patio | Sat & Sun Brunch 10am-12pm, with Bottomless Mimosas Locals Tuesday 3-9pm | 655 Capitola Rd, Santa Cruz 95062 | 831-477-9384 | www.eljardinrestaurant.net
SANTA CRUZ WAVES | 14 9
in the On Ri B o ea de ch lM ar ~ 10 Dollar Meals ~ In the bar and our dog friendly patio 4 p.m. till close
Sunday: Pulled Pork Sliders
with Tropical Fruit Coleslaw Monday: Fish Tacos Tuesday: Linguine and Clams Wednesday: Roasted Chicken over Scallop Potatoes Thursday: Short Ribs over Gorgonzola Polenta Voted Best Seafood
2015 & 2016
Mon. - Sun. 7:00 a.m. - 7:00 p.m. 113 Esplanade (831) 661-5763 1 5 0 | SANTA CRUZ WAVES
Cafe Rio_wave_fall.indd 1
9/2/16 9:03 AM
FOOD&DRINK
Open 8:00am-2:00pm Everyday (Closed Tuesday) 427 Capitola Ave, Capitola
DINING GUIDE
ALVARADO STREET BREWERY Brewery serving craft beer and local eats in a historic space with an industrial vibe. 426 Alvarado St., (831) 655-2337, www. alvaradostreetbrewery.com
BIG FISH GRILL Open for lunch, brunch, and dinner, or stop by to enjoy a cocktail and stunning views at the restaurant’s bar and lounge. The ambiance is casual California. 101 Fisherman's Wharf #1, Monterey, (831) 372-7562, www.bigfishmonterey.com
BULL AND BEAR WHISKEY AND TAP HOUSE Chill hangout with a patio and live music. Dishes up classic American eats plus a variety of brews. 479 Alvarado St., (831) 655-3031, www. bullandbearca.com
CANNERY ROW BREWING CO. A family-friendly, beer-concept restaurant that offers the second largest number of beers available on tap in Northern California. 95 Prescott Ave., Monterey, (831) 643-2722, www. canneryrowbrewingcompany.com
831- 515-7559 avenuecafecapitola.com Paul Topp Photography
Monterey, (831) 373-1851, www. abalonettimonterey.com
ESTEBAN Chic spot for Spanish and Mediterranean fare with an indoor fireplace and outdoor patio with fire pits. 700 Munras Ave., Monterey, (831) 375-0176, www. hotelcasamunras.com/estebanrestaurant
JACKS RESTAURANT AND LOUNGE Eatery at the Portola Hotel serving sustainable cuisine in a nauticalthemed dining room and lounge. 2 Portola Plaza, Monterey, (831) 649-2698, www.portolahotel.com/ jacks-restaurant-lounge
EAKF VOTED FAVORITE BR
AST
FROM WINGSTOP SANTA CRUZ
SANTA CRUZ 845 ALMAR AVENUE • (831) 454-WING (9464) CORNER OF MISSION BLVD & ALMAR AVE IN THE SAFEWAY SHOPPING CENTER
SKIP THE WAIT. ORDER @ WINGSTOP.COM OPEN DAILY FROM 11AM-MIDNIGHT
SANTA CRUZ WAVES | 1 5 1
Cryo Club Memberships starting as low as $99/mo or try it out for just $35
1220 41ST AVE, CAPITOLA, CA 95010 (831) 288-2882
www.santacruzcryo.com 1 5 2 | SANTA CRUZ WAVES
FOOD&DRINK
DINING GUIDE
MISSION RANCH
PASSIONFISH
Serving American comfort food in a farmhouse restored by Clint Eastwood with pastoral views. 26270 Dolores St., Carmel-ByThe-Sea, (831) 624-6436, www. missionranchcarmel.com
Californian-inspired fare featuring seafood along with hard-to-find wines in a small, modern room. 701 Lighthouse Ave., Pacific Grove, (831) 655-3311, www.passionfish.net
PETER B’S BREWPUB MY ATTIC A great place to take a date or go with friends after work for appetizers and signature cocktails with a plush vibe. 414 Alvarado St., Monterey, (831) 647-1834, www.myattic1937.com
This casual eatery and on-site brewery offers American bar bites, beer flights and growlers. 2 Portola Plaza, Monterey, (831) 649-2699, www.portolahotel.com
SARDINE FACTORY MYO FROZEN YOGURT Create your own fro-yo masterpiece with rotating yogurt flavors and creative toppings. Multiple locations around Monterey County. 1091 S. Main St., Salinas, (831) 759-9769 and 840 Obama Way, Seaside, (831) 375-3769
This recently made-over seafood spot is still a classic, serving American fare in an upscale setting. 701 Wave St., Monterey, (831) 3733775, www.sardinefactory.com
TASTE BISTRO AND CAFE Treasured by the local community for excellent food and service. 1199 Forest Ave., Pacific Grove, (831) 6550324, www.tastecafebistro.com
A Santa Cruz neighborhood brewery and pub specializing in hand-pulled, cask conditioned ales. 21517 EAST CLIFF DR • 831-713-5540
IN THE EAST CLIFF VILLAGE | www.eastcliffbrewing.com ww
SANTA CRUZ WAVES | 1 5 3
Local Local Primary Care Physicians Local Specialists Local Patient Care Coordinators Health care where you live. From Boulder Creek to Watsonville, PMG physicians provide care from 100 locations throughout the county. Even PMG's Patient Care Coordinators, the team you call when you need answers, is right here in Scotts Valley.
Robert Weber, MD Monterey Bay Family Physicians Since 1987
Learn more about local health care with PMG. pmgscc.com | 831.465.7800
SAIL ABOARD THE
65' TEAM O’NEILL CATAMARAN Smooth sailing for the whole family on the Monterey Bay! TICKETS AVAILABLE ONLINE $ 20 1-hour Sails $ 30 1.5-hour Sails $ 40 Special Event Sails
SAILING ADVENTURES Afternoon and sunset sails, wildlife tours, wine and beer tastings, live music cruises, Wednesday night regatta and seasonal firework sails. Private charters available yearround for special occasions.
OYC’s captains and the Team O’Neill are U.S. Coast Guard licensed, insured and inspected annually.
(831) 818-3645 www.ONeillYachtCharters.com @oneillyachtcharters 1 1 5 OYC_half-page_final_03-18-16.indd 4 | SANTA CRUZ WAVES
9/16/16 4:45 PM
Loving Santa Cruz for 28 years 1515 Pacific Avenue, Santa Cruz • 831.429.6101 SockshopAndShoeCo.com
SANTA CRUZ WAVES | 1 5 5
COOL OFF PRODUCT REVIEW
1 5 6 | SANTA CRUZ WAVES
J
R E F R SU VS. R O T A PRE D
COMPANY FEATURE
MODOM’S SHARK LEASH CLAIMS TO KEEP THE SHARKS AT BAY By BRAD OATES
S
PHOTOS COURTESY OF MODOM
hark attacks were at a record high last year, according to the global database International Shark Attack File (ISAF). One of the world’s best surfers, Mick Fanning, was chased by one from the waters of a World Tour event in South Africa on live television. Closer to home, in the Monterey Bay, there has been a constant stream of footage of sharks swimming around the cement ship in Aptos. And who can forget the boat in Capitola that had a chunk of it removed by a 13- to 15-foot great white?
Where there is saltwater there will be sharks, and we as surfers are all too familiar with this freaky fact. Here in Santa Cruz, we live in what is known as “the Red Triangle”—an area extending from Bodega Bay out beyond the Farallon Islands and just south of Monterey. Thirty-
eight percent of total great white attacks on humans have occurred here, according to the ISAF. But other than avoiding particularly sharky waters (where, let’s face it, some of the best waves are found), what can surfers do to protect themselves? This is where Australian
surf design company Modom says it can help. It has created a shark-repelling board leash that it claims can solve this perennial problem.
THE MODOM SHARK LEASH MODOMSURFUSA.COM
HOW IT WORKS: In the mid ’90s it was discovered that sharks have a heightened sensitivity to close-range, low-frequency electrical and magnetic fields. Before there was Modom’s leash, there were Sharkbanz—magnetic sharkrepellant bands worn around your ankle or wrist like a watch. Utilizing Sharkbanz’s patented magnetic technology, the Modom leash emits a magnetic field that the company says creates an “unpleasant sensation” for the sharks at close
SANTA CRUZ WAVES | 1 57
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821 41st Ave. Santa Cruz 831.476.2950 freelinesurf.COM @FREELINESURF | 1 5 8 | SANTA CRUZ WAVES
#FREELINESURF
3960 PORTOLA DR, SC
831-475-9221
SUN.-THURS. 9AM-11PM
Must be 18 yrs old
so
J COMPANY FEATURE
PHOTOS COURTESY OF MODOM
range that causes them to flee. This was demonstrated in a video posted to Sharkbanz’s Youtube channel in which a sock is stuffed with raw meat and dangled off of a surfboard into sharky waters—once with a Modom leash and again without. Sans leash, sharks circle and chomp without hesitation. With the leash, they circle and then back off. The video was enough to create hype throughout the surf world. World Tour competitors were reportedly buying the leashes to use in Western Australia and South Africa.
FIRST IMPRESSIONS: You
will definitely notice that the shark leash weighs more than your standard leash because of the built-in Sharkbanz on the back of the ankle strap. A tad bit of weight nipping at your ankle seems like a fair trade off when sharks steer clear.
HIGHLIGHTS: Because it utilizes magnet technology, the shark leash requires no charging or batteries and does not lose its deterrent power over time. DRAWBACKS: At $180, it’s not cheap. But can you put a price on your limbs and life? We didn’t think so.
THE VERDICT: The Modom product isn’t the first shark-deterring leash on the market, but it’s hands down the best. Most shark-repellant technologies have been extremely expensive, cumbersome to install and pitched more toward the scuba and diving crowd. The Modom shark leashes, meanwhile, are easy to use— it’s as simple as putting a leash on your board. Whether you’re a World Tour surfer or a weekend warrior, it’s a durable, reputable technology that will stay firmly around your ankle while you get the barrels of your life—with the sharks looking on from a distance, of course.
SHARKS-BE-GONE: OTHER PRODUCTS THAT PROMISE TO KEEP YOUR SESSIONS SHARK FREE SHARK SHIELD: This electrical repellant device is used for diving, spearfishing, kayaking and surfing. An electrical antenna runs along the bottom of your vessel or board and wards off sharks with an electrical field.
DORSAL: An app for
iPhone and Android that provides real-time information about shark attacks in your area. After all, it helps to know before you go.
SHARK ATTACK MITIGATION SYSTEMS WETSUIT: Want to look like
a yummy seal in the water? Wear a black wetsuit. Shark Attack Mitigation Systems makes wetsuits that are camouflaged, bright, and a few that mimic the look of sea snakes—which sharks hate eating because they are poisonous. The wetsuits are currently being tested for their efficiency.
PHOTOS COURTESY OF SHARK SHIELD SANTA CRUZ WAVES | 1 5 9
M ed ia Blasti n g We can blast full size cars
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831-515-7433 | M-F 9am-5pm
1050 17th Ave, Ste. B, Santa Cruz
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SANTA CRUZ’S NICKELODEON & DEL MAR FEATURING STATE OF THE ART DIGITAL PROJECTION, AWARD WINNING ORGANIC GMO FREE POPCORN & DELICIOUS, LOCALLY CRAFTED TREATS
Pick up the
new 2016
Directory Guide to Where
the Locals Go
2016
thinklocalsantacruz.org
Our theatres showcase a wide variety of films — ranging from independent and foreign film to 3-D movies and smart films from Hollywood. We deliver a unique, sophisticated entertainment experience through our embrace of compelling content and unsurpassed customer service.
www.landmarktheatres.com
Available at
Member Locations
SHOP LOCAL SANTA CRUZ WAVES | 1 6 1
“It’s a staycation! People travel from all over the world to be here. We get to stop in as locals and enjoy relaxation anytime.” - Kelly D.
Admission: $44 Massage & Admission: Start at $119 Refuge.com
heat up
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27300 Rancho San Carlos Rd
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VIP OPENING OF THE SCREAMING HAND EXHIBIT AT THE SANTA CRUZ MUSEUM OF ART & HISTORY PHOTOS: YVONNE FALK
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EVENTS OCTOBER & NOVEMBER
OCTOBER 8 HARD CORE CIDER TOUR: SANTA
CRUZ Celebrate the revival of craft and artisanal hard cider making with Santa Cruz County’s best food trucks, live music, jumbo lawn games, and—of course— plenty of refreshing cider. This is strictly a 21-and-over event. x Saturday, Oct. 8, 1-4 p.m. San Lorenzo Park, 137 Dakota St., Santa Cruz, hardcorecidertour.com.
9
OPEN STREETS SANTA CRUZ Come play in the “pop-up park.” Bicycle, walk, skate or dance along the street with no cars. You read that right: no cars! West Cliff will be closed to traffic from Lighthouse Field to Natural Bridges to give residents full, safe use of the street. New this year will be community picnic tables, so don’t forget to pack a picnic. x Sunday, Oct. 9, 9 a.m.-2 p.m. West Cliff Drive from Lighthouse Field to Natural Bridges, scopenstreets.org. Free.
ACNE BOOT CAMP! ENJOY NATURALLY CLEAR SKIN, FAST RESULTS!
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pacificskincaresc.com 2628 Soquel Drive, Santa Cruz 1 6 6 | SANTA CRUZ WAVES
9
WELCOME BACK MONARCHS DAY Help welcome the monarch butterflies back to their winter home at Natural Bridges State Beach. Enjoy arts and crafts, games, live music by the Mostly Mediocre Musical Monarch Mariposas, and freshly made “monarch” ice cream (don’t worry, it’s pumpkin). There will also be informational booths about monarchs and a “how to” on making your own butterfly garden. x Sunday, Oct. 9, 11 a.m.-4 p.m. Natural Bridges, 2531 West Cliff Drive, santacruz. org/events. Free.
15
46TH ANNUAL SANTA CRUZ BAND REVIEW March along with 55 high school and junior high bands at the only marching band competition with warm sand, cool surf and hot rides. x Saturday, Oct. 15, 9 a.m. Pacific Avenue and the Santa Cruz Beach Boardwalk, beachboardwalk.com. Free.
15 & 16 CAMPBELL CHAMBER
OKTOBERFEST Enjoy authentic, mouthwatering German foods including Bratwurst, sauerkraut, pretzels and a variety of beers and ales, plus more than 100 fine artisans from all over the country and an impressive line-up of entertainment. x Saturday, Oct. 15 and Sunday, Oct. 16, 10 a.m.-5 p.m. Historic Downtown Campbell, campbellchamber.net/ oktoberfest.
22 SANTA CRUZ CHILI COOK-OFF AT THE BOARDWALK Bring your appetite and join the fun as both professional and amateur chefs compete to make the best chili. x Saturday, Oct. 22, 10 a.m.-3 p.m. Santa Cruz Beach Boardwalk, 400 Beach St., beachboardwalk.com. Free.
31
DOWNTOWN TRICK-OR-TREAT Bring the whole family to Downtown Santa Cruz for the annual Downtown Trick-or-Treat. Pacific Avenue will be closed to cars and merchants will be dishing out the treats. x Monday, Oct. 31, 2-5 p.m. Downtownsantacruz.com. Free.
NOVEMBER 5
SANTA CRUZ SEA GLASS & OCEAN ART FESTIVAL The festival, which features genuine sea glass and artist-made creations while benefiting our local marine environment, celebrates its seven-year anniversary this year. Enjoy more than 40 artists, a free raffle, a $1,000 prize piece contest and great eats and drinks. x Saturday, Nov. 5-Sunday, Nov. 6, 10 a.m.-5 p.m. Cocoanut Grove, 400 Beach St., santacruzseaglass.com. Free.
25 & 26 SANTA CRUZ HOLIDAY LIGHT TRAIN Ride the beautiful steam engine holiday train through the beautiful tree-lined Victorian streets of Downtown Santa Cruz. Sip apple cider as you meet Santa and Mrs. Claus. x Friday, Nov. 25-Saturday, Nov. 26, Departure times: 5 p.m., 6:30 p.m., 8 p.m. Departs from Santa Cruz Beach Boardwalk, 400 Beach St., santacruz. org/events.
26 SURFIN’ SANTA
Bring your Christmas list and camera, and get ready to capture Santa as he arrives on Capitola Beach via his outrigger canoe and surfboard. Once Santa has toweled off, he’ll settle into his beach chair to hear holiday wishes. x Saturday, Nov. 26, noon. Capitola Beach, Capitola Village, capitolasoquelchamber.com. Free.
30
SMALL BUSINESS SATURDAY Right between Black Friday and Cyber Monday, Small Business Saturday is an effort to support local small businesses. Lucky for us, there are plenty of options for shopping locally. x Saturday, Nov. 30, all day.
22
nd FIREWORKS
MONTE FOUNDATION 2016
EXTRAVAGANZA FREE ADMISSION
SUNDAY, OCTOBER 9TH - 8:30PM C CA A PP II TT O O LL A A
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MORE INFORMATION AND TO DONATE TOWARDS THE NEW CAPITOLA LIBRARY PLEASE VISIT:
www.monte-foundation.com
EVENT SPONSORS
ARROW CITRUS
SANTA CRUZ WAVES | 1 67
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How many waves can you count? Whatever the number, we like the look of it. PHOTO: KENAN CHAN
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shups and no bound a m l arie ica d s! a r
New Craft Cocktails &
restless palate Menu
AWAKEN YOUR RESTLESS PALATE with Sanderlings new cra cocktails and Restless Palate menu. Fresh new libations like the Castroville Collins and Hibiscus Fields Forever and creative entrÊes such as the El Banh-Mi Sandwich and Tiki Fish Tacos are sure to tantalize the palate. sanderlingsrestaurant.com • ( - • One Seascape Resort Drive, Aptos (Across from Seascape Village on Seascape Blvd.) 17 0 | SANTA CRUZ WAVES
I A T I MA e’st you Inter
p to i r t a In
s ’ a l u H ruz? C a t n Sa
Monday: 4:30pm–10:00pm Tues, Wed, Thurs & Sun: 11:30am–10:00pm Friday & Saturday: 11:30am–11:00pm SANTA CRUZ WAVES | 17 1
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