CARPINTERIA MAGAZINE winter 2019
C O T TA G E H E A LT H
our region’s choice for advanced health care SANTA BARBARA COTTAGE HOSPITAL • Cottage Heart and Vascular Center TAVR Program • Santa Barbara Neuroscience Institute iMRI Program • Level I Trauma Center • Level II Pediatric Trauma Center • Women’s Health • Psychiatry and Addiction Medicine
GOLETA VALLEY COTTAGE HOSPITAL • 24/7 Emergency Care • Cottage Center for Orthopedics • Ridley-Tree Center for Wound Management • Breast Imaging Center
A new Cottage Children’s Medical Center, featuring the Level III Neonatal Intensive Care Unit and Pediatric Intensive Care Unit, opens at Santa Barbara Cottage Hospital in late Fall 2018.
• Maxillofacial Surgery
For a list of all services, visit cottagehealth.org
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gary goldberg Realtor | Broker | Attorney
Carpinteria • Montecito • Hope Ranch • Goleta
gary goldberg, Owner & Broker 1086 Coast Village Road Santa Barbara, California 93108
805.455.8910 | BRE #: 01172139 www.garygoldberg.net Email: email@example.com
Whether you’re buying, selling or vacationing in the Carpinteria or Santa Barbara area, Gary Goldberg will provide you with in-depth assistance for all your real estate needs. Locally owned and operated, Gary’s brokerage, Coastal Properties, has been assisting sellers, buyers and vacationers for 22 years. His team of experienced and knowledgeable agents specialize in all aspects of real estate, including residential, commercial, land development, property management, long and short term leasing, and vacation rentals. We invite you to stop in to our office and experience the friendly, professional and confidential service Coastal Properties provides.
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For over 40 years, Montecito Bank & Trust has offered our clients personalized banking and customized solutions because we understand that the quality of what you choose matters. Experience for yourself what the Best Bank in Santa Barbara County can do for you.
Personal & Business Banking
Business & Residential Lending
2013 – 2018
2014 – 2018
2014 – 2018
2017 Bank of the Year - Western Independent Bankers A Top Mortgage Lender 2017 - Santa Barbara Independent
montecito.bank • (805) 963-7511 Solvang • Goleta • Mesa • Santa Barbara • Montecito Carpinteria • Ventura • Camarillo • Westlake Village AD_Carp Mag_Bank 805_101718.indd 1
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HAVEN IN THE
6 Bedrooms / 9 Bathrooms / Listed at $5,450,000
nt LORI CL ARIDGE BOWLES
805.452.3884 · lori @ loribowles.com CalRE#01961570
805.403.5520 · firstname.lastname@example.org CalRE#01465425
www.MONTECITO.associates COLDWELL BANKER RESIDENTIAL BROKERAGE The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal veriﬁcation. Real estate agents aﬃliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC.
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Catering for all Occasions Best Bagels Since 1996 • Beautiful Salads • Gourmet Sandwiches Grand Parties • Hors D’oeuvres • Social & Corporate Catering 5050 Carpinteria Avenue • To Go 805.566.1558 • Bistro Dining 6:30am-3pm Weekends 7am-3pm 53 S. Milpas St. • 805.564.4331 • Mon-Fri 6am-4pm Weekends 7am-3pm
Catering 805.319.0155 • bagelnet.com
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Buying or selling a home with us is like a walk on the beach!
Seascape Realty Shirley Kimberlin
Sylvia's vast experience and innovative marketing strategies help Sellers get the highest possible price in the shortest possible time.
Seascape Realty View our properties Is Proud Tofor Welcome sale at Look4Seascape Realty.com Sylvia Miller
Sylvia Miller (805) 448-8882
And, her complete representation for Buyers can help you realize the perfect home to meet your needs.
Sylvia's reputation for outstanding customer service makes her -
Sarah Aresco Smith
THE RIGHT REALTOR® FOR YOU TM
4915-C Carpinteria Ave. • 805.684.4161
www.santabarbaraconnection.com - email@example.com
BRE Lic#: 00558548
“the perfect place to stay...”
Enjoy a wealth of activities … the “World’s Safest Beach” is right outside your door! Downtown is only a short, pleasant stroll. Oceanfront Two Bedroom Condos with Patio or Balcony • Elevator • BBQ Deck • Laundry • Free WiFi • Privacy • Views • Gated Secure Parking 4975 SanDyLanD ROaD • CaRPinTERia, Ca 93013
Vacation Rentals 805-684-3570 800-964-8540
www.carpinteriashores.com firstname.lastname@example.org Weekly & Monthly Rentals
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Update your winter watering schedule by: • Checking soil moisture in your landscape before watering. • Using the Watering % Adjust guide available weekly at WaterWiseSB.org to change your irrigation controller’s water budget adjustment feature. • Installing a rain sensor that automatically shuts your irrigation controller OFF when it rains or installing a WaterSense certified Weather Based Irrigation Controller. Visit CVWD.net for information on water conservation tips and available rebates. Winter Watering_Winter 2018 (006).indd 1 8 FallCARPINTERIAMAGAZINE.com
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10/24/2018 12:17:47 PM
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We Deliver Everything! 805-837-4594
New Menu! New Chef! Creator of Carpinteria’s Best Burrito
Mi Fiesta Market & Authentic Mexican Grill
Craft Beer • Wine • Vape Pens & Juices Patio Seating, To-Go or Delivery • Breakfast, Lunch & Dinner Fish Tacos • Burritos • Tamales • Catering
Now serving Arabic food: Shawarma, Falafel & more! 805-684-2235 • 4502 Carpinteria Ave, Carpinteria
Market hours 6:30am -11pm Daily • Deli hours 7am-9pm Daily CarpMag_Winter 2019.indd 9
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LOVE WHERE YOU LIVE O C E A N
L U X U R Y
R A N C H
Carpinteria’s most celebrated Real Estate Advocate for both Buyers and Sellers.
Call Yo and Ask her why! Y O L A N D A VA N W I N G E R D E N
SURF ‘N’ SUDS 2019 BEER FESTIVALS
Save the dates!
May 18, 2019
Ventura State Beach
August 10, 2019 Carpinteria State Beach
TICKETS & INFO: SURFBEERFEST.COM 10 CARPINTERIAMAGAZINE.com
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Experts in all phases of hardwood sales, custom fabrication, installation, stairs, recoats, and finishes
Quality you can stand on sincE 1983
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rd 33 Annual
october 4, 5, 6, 2019 avofest.com
Avofest is one of the LArGEST FrEE FESTIvALS in California proudly boasting three days of fabulous food, a premier lineup of music, environmentally-friendly practices, and a great family experience.
Photo by Karlsson
three days of celebration!
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Your health. Simplified. Sansum Clinic provides complete and coordinated care with more than 30 medical specialties, convenient Urgent Care, and state-of-the-art outpatient surgical care â€” close to home. Our secure and easy-to-use technology including MyChart electronic health record, mobile access and custom apps, online payment portal and appointment reminders by text keep you connected to your healthcare from anywhere at anytime.
Carpinteria Family Medicine 4806 Carpinteria Ave. Carpinteria, CA 93013 (805) 566-5080 Monday - Thursday 8:00 am - 5:00 pm Friday 8:00 am to 12 noon
Providing primary care for you and your entire family in Carpinteria.
Call 1 (800) 4-SANSUM SansumClinic.org
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DESIGN PRINT BIND DELIVER
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Mention this ad for 10% off your first order. Applies to first time customers only.
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47 THE DON OF A NEW ER A
Who’s the man behind the mustache, and how did he and his family carve out a culinary kingdom in Carpinteria? Find out how Don Roge added a sweet and savory Latin flare to town.
52 PORTRAITS OF THE QUEEN
No one has put in more time behind the camera coaxing gorgeous images from the Queen of the Coast than Glenn Dubock. He invites readers on his 40-year search for the perfect pic.
61 CHANNEL ISLANDS SURFBOARDS: SHAPING A LEGACY
Surfing is a multi-billion dollar industry built around the joy of riding a wave. Channel Islands Surfboards creates the tools that fuel that joy, and the factory that makes those tools lives right here in our own backyard.
70 BREAKING THE RULES
Eric Nagelmann’s impressive client list might imply a tie and jacket, neat rows and tidy lines. The world renowned landscape architect shows our readers that he and his garden are anything but.
77 PLAYING WITH CLAY
The bowls, platters and vases that emerge from three local potters’ studios are far more than just functional. They are art with a purpose, and their makers are something special.
83 Q&A: MATT ROBERTS
He sees life through the lens of “What can we do to make this better?” Matt Roberts, the City of Carpinteria’s Director of Parks and Recreation, has left his mark during his 21 years on the job.
88 SMALL TOWN, BIG BEATS
Step into Rose Lane Records and get transported to Los Angeles or Nashville or some other music industry mecca. The worldclass production studio enhances the rhythm of our seaside town.
92 100 YEARS AND STILL RUNNING
Many of its athletes are sprinters, but the Russell Cup Track and Field Meet is more of a long distance runner. In the spring of 2019, the oldest high school track meet in California will celebrate its 100th year.
96 SUGAR AND SPIC E AND EV ERYTHING NI C E
Five bakers. Five sweet holiday recipes. That adds up to a perfect 10 in the minds of these judges. 16 CARPINTERIAMAGAZINE.com
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Locally owned since 1979
CLEANING & RESTORATION 8O5-687-9898
24 HOUR EMERGENCY SERVICE
General Contractors License #9824O5
Carpet / Rug Cleaning Water • Fire • Mold Temporary Power
www.Hirecastros.com WINTER2019 17
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FROM T HE E DIT OR
CARPE DIE M
WILD IN CARPINTERIA
ART & COLLE CT IBLES
RE COMME NDE D E ATS RE ST AU RANT GU IDE
RE AL E ST AT E RE VIE W
CONT RIBU T ORS
ON T H E COVE R NEW TOYS Freshly shaped Channel Islands surfboards await their good girls and boys. Photo by Joshua Curry
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CARPINTERIA MAGAZINE WINTER2019
Yes, that hyphen above is intentional. As we slide into winter, we can’t help but wonder what the season will hold. The scars of last year ’s fires and floods threaten to reopen as we watch the forecasts, scan the evacuation maps and consider what our suitcases will fit and what they won’t. But you’re invited to take shelter in the pages of Carpinteria Magazine. We see this issue as a winter wonderland—an escape from wonder-land. We offer cures like sprinkle sandwich cookies and pecan bars. Let our five local bakers on page 96 inspire you with their gooey sweet holiday treats that will make the staunchest cynic a believer. The magic is everywhere in this issue. It’s growing in Eric DUGRÉ Nagelmann’s garden, where the plants you’ll meet on page 70 are never told to color inside the lines. It’s taking shape on potters’ wheels and being painted onto and stamped into soft clay in the studios we visit on page 77. We also celebrate the magic of the ocean in this issue. Summer has turned upside down, shifting the crowds from the sand to the surf breaks. Forever chasing the perfect picture at Rincon Point, lensman Glenn Dubock serves up dozens of images on a boardwalk down memory lane that begins on page 52. The song of the sea echoes across the 101 to the nondescript industrial buildings off Via Real. Let Carpinteria Magazine take you inside the Channel Islands Surfboards factory on page 61, where locals are building tools for the best surfers in the world. Not far away, inside another building that hardly warrants a second glance, a world-class recording and production studio has taken shape. Take a peek on page 88. Nostalgia has a magic of its own, and we take you to some bright spring days full of muscled athletes and split seconds of glory that lasted a lifetime. On pages 92, we honor the Russell Cup Track and Field Meet as it approaches its 100th year. We also recognize that small business owners help to cast the Carpinteria spell. Read about the Don Roge family of thriving businesses on page 47 and support the advertisers that make this magazine possible. Thank you for reading Carpinteria Magazine and for loving this little town where the magic is everywhere. Onward and upward,
EDITOR Lea Boyd PRODUCTION & DESIGN Kristyn Whittenton WRITERS Christian Beamish Glenn Dubock Peter Dugré Maureen Foley Bryn Fox Chuck Graham Debra Herrick Alonzo Orozco Amy Marie Orozco PHOTOGRAPHERS Joel Conroy Joshua Curry Glenn Dubock Chuck Graham Robin Karlsson Shelli Kenlein Michael Kwiecinski David Powdrell CONTRIBUTORS Carpinteria Valley Museum of History Carpinteria High School PRODUCTION SUPPORT Rockwell Printing SALES email@example.com (805) 684-4428 ON THE WEB
Lea Boyd, Editor
Published by RMG Ventures, LLC Michael VanStry, President • Gary L. Dobbins, Vice President 4856 Carpinteria Avenue, Carpinteria, California 93013 Tel: (805) 684-4428 Email: firstname.lastname@example.org
All articles, photographs and artwork appearing in this publication are the copyrighted intellectual property of RMG Ventures, LLC. RMG Ventures, LLC aggressively protects its intellectual property rights. No part of this publication may be reproduced or copied in any form without the express written permission of the publisher. ©2019 RMG Ventures, LLC.
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where shelter and nature converge
Lighting by Maurice Connolly
3823 Santa Claus Lane • Carpinteria • 805-684-0300 • porchsb.com WINTER2019 21
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quilting • Knitting needleworK • arts and gifts
A whimsical store with everything you’ll need for quilting, knitting, needlework, inspired gifts and more… Hours: M-s • 10 to 5 sun. • 11 to 4
919 Maple avenue • Carpinteria, Ca 93013 • 805.566.1250 • roxannequilts.CoM
Beach Motor and tires Celebrated wok master Lee Tsai Wang brings forth the exotic flavors of Szechuan and Mandarin cuisine in his signature recipes. Innovative vegetarian specialties and favorite traditional dishes highlight fresh finds from the local Farmers’ and Fishermans’ Markets. No MSG.
TAKE OUT • DELIVERY • CATERING (805) 566-3334 Dine in • Deliver • Take out • Cater • Gluten free available Open Monday - Saturday at 11:00 am to 9 pm • Sundays at 4 pm to 9 pm 1025 Casitas Pass Road in Shepard Place Shops
oil CHange tire repair Tune ups • Brakes alignments
805-745-1992 4897 Carpinteria ave
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Lynda Fairly is leaving a legacy for the Carpinteria community. Wonâ€™t you join her? Lynda made a big decision to give $1,000,000 to name the Lynda Fairly Carpinteria Arts Center during our campaign to purchase and renovate our new
building at 865 Linden Avenue and to fund our endowment. Her gift was joined by hundreds of contributions ranging in size from $5 to $405,000 from the generous citizens in our area. Thank you, thank you, thank you for all your support.
Lyndaâ€™s legacy is set. Is yours? When you think about the future of Carpinteria and are ready to make a will or estate plan, please consider a gift to the Carpinteria Arts Center and join Lynda in our Angels of the Arts team.
Help ensure a bright future for the arts in Carpinteria! For more information, visit CarpinteriaArtsCenter.org or call 805.684.7789 855 Linden Avenue
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Fine Body Products, Candles, Robes, Loungewear, Jewelry and Purses Unique Gifts From Over Twenty Countries featuring: Kai, Crabtree & Evelyn, Votivo, Pre De Provence and much more
910 A Linden Avenue Downtown Carpinteria
805.684.6695 DAiLy 10am-5pm
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LAGUNA BLANCA SCHOOL
Childrenâ€™s Interactive Workshops EXPLORE ART, SCIENCE, MUSIC, TECHNOLOGY, AND COOKING OPEN HOUSE FOR GRADES EK-4 NOVEMBER 27, 2018 AND JANUARY 15, 2019 I 3:30-5:00 PM I 260 SAN YSIDRO RD. RESERVE YOUR SPOT AT LAGUNABLANCA.ORG/OPEN
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We Care Every Day In Every Way
The Palms Tradition since 1912
Hungry Locals & Travelers Enjoy Family-Style Good Times
CARPINTERIA VALLEY MUSEUM OF HISTORY
Steak as you like it because you cook it yourself Original Salad Bar • Filet • 16 oz. T-Bone • Ribeye Steaks Teriyaki Chicken • Beef Kabobs • Norwegian Salmon Halibut • Alaskan King Crab • Rack of Lamb
Cocktails • Happy Hour • Live Bands • Dancing Linden Avenue at 7th St., Downtown Carpinteria • 805.684.3811
· Bathing, Dressing and Hygiene Assistance · Assistance with walking and exercise · Medication Reminders · Meal Preparation · Dementia and Alzheimer’s Care · Respite Care for Families · Light Housekeeping · Errands and Shopping · Adult and Senior Homecare
VisitingAngels.com “Professionally Serving your Community” 26 CARPINTERIAMAGAZINE.com
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Broker/Property Manager/Notary Sales • Property Management • Vacation Rentals
www.murphykingrealestate.com 805.689.9696 or 805.684.4101 • 5441 Carpinteria Ave. Carpinteria, CA 93013
Relaxed Luxury Carpinteria’s Newest playalodging.com Reservations: 805.684.6555 WINTER2019 27
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sEAsIdE MAkErs CollECtIvE
Carpinteria’s newest retail experience is certain to find
its way under Christmas trees all over town. kristin Fraser,
founder of the Grapeseed Co., recently opened the doors to seaside Makers Collective, a boutique stocked floor to ceiling with products made by local artisans and businesswomen. Fraser curated the stylish collection of gifts
CArpINtErIAborN NovEl Is IrIsh throuGh ANd throuGh
for bath, body and home. Among seaside’s many highlights are beauty products from Fraser’s own Grapeseed Co., a business headquartered in Carpinteria whose skin, body and hair care products are made out of waste generated in the red wine-making process. seaside’s back patio also benefited from Fraser’s vision, and will be used, along with the interior space, for popups, classes and events. located at 961 linden Ave., seaside is open seven days a week. visit seasidemakers.com for more information.
novel this fall, cementing his place as the James Joyce of the 93013. though Claffey fell for the California culture and climate decades ago, his Irish talent for storytelling has blossomed as an expat. his novel, “the heart Crossways,” has readers navigating the highs and lows of a boyhood in dublin with a father always searching for his next pint and a seething mother trying to keep it all together. Author deb henry says of the book, “sentence after gorgeous sentence, one feels total immersion. lyrical and lovely, this novel is poetry in motion.” Claffey pens his works of fiction on a Carpinteria avocado ranch where he lives with his wife and daughter. his new novel is available on Amazon for $12.95. 28 CARPINTERIAMAGAZINE.com
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IF I HAD A BOAT Carpinteria Dory Company answered the question that everyone had forgotten to ask. Except Eric and Kate Bridgford, that is. The couple who moved to Carpinteria
KAR L S S ON
NEEDLE NEWS: BOY SCOUT TREE LOT
The Carpinteria Boy Scouts have been slinging Christmas trees for over 50 years (as far as anyone can remember), and this year the lot steeped in tradition has a new home. With ground set to break on a new mixed-use project on the corner of Linden and Holly avenues, the Scouts will move to Saint Joseph Catholic Church, 1532 Linden Ave, where on the opposite side of the calendar, the carnival stakes a claim. Trees arrive on Saturday, Nov. 24 and sales begin at noon. First year: 1966(ish!)
from the mountains of Colorado six years ago looked around their new seaside community and wondered: What’s the simplest way to get out on the ocean and explore the coast? A dory, naturally. Defined as a small, lightweight, flat-bottomed boat, the dory became common in New England fishing towns starting in the 1700s. The Bridgfords discovered the dory as they searched for something simple and low impact, something that paid homage to the Chumash and their tomols but was made with modern tools and materials. Eric starts each boat with a Chesapeake
Past sites: Empty lot west of Carpinteria Creek (5457 Carpinteria Ave.)
Lightcraft Kit and customizes it to his clients’ needs. The dories are about 17
Torrey Pine property (5100 block of Carpinteria Ave.)
feet long, weigh around 100 pounds,
Corner of Carpinteria and Holly Ave. (4819 Carpinteria Ave.)
Trees sold annually: 930-1,000
up to four adults. Their
Origin of trees: Springfield and Salem, Oregon
durable design allows
Volunteer hours: 510 (not counting lot set up and delivery of trees)
for launch from the beach. They start at
Funds go where? To fund year-round programs for all the local Boy Scout and Cub Scout troops. The money raised pays for campouts, events, books, uniforms, and awards.
$3,800. Learn more at
Ten years after James Sly’s twirled mustache arrived at 686 Linden Ave., the chef extraordinaire and his front-of-the-house spouse, Annie, threw in the white napkin on Sept. 23. The closure of Sly’s restaurant is mourned by its many patrons who hold dear memories of its signature onion rings, perfectly cooked steaks, and classic cocktails. When James opened his own restaurant in 2008, he brought to Carpinteria a loyal following fostered over many years cheffing at the El Encanto and Lucky’s. In Carpinteria, he and always-smiling Annie created an upscale-yet-unpretentious dining experience modeled after San Francisco’s classic steak and seafood restaurants. Ten years later, their building sold, and the Slys decided to retire. They crunched the numbers on the plates they served during their decade as restaurant owners and offered these totals: 39,000 dover sole (each boned in the dining room), 55,830 plates of pasta, 21,540 aged USDA Prime Filets, 57,660 bloody Marys and over 500,000 rye raisin rolls. WINTER2019 29
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Saturday - March 30, 2019 â€¢ 11am to 4pm
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50% WOMEN OWNED | FAMILY OWNED & OPERATED | CARPINTERIA LOCAL
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FAMILY DINING FOR 53 YEARS
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Farm to Table Chef’s Seasonal Specials Sustainable Meats & Seafood Local & Organic Produce
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Lunch 11:30 to 3pm • Dinner from 5pm • Closed Sundays • Catering
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CARpE DIEm D o ers , B el iev ers, t h i n kers anD D ream er s p oRT RA I T S By JoS h uA CuRRy
At Carpinteria Magazine, we’ve noticed something special: a seemingly endless supply of locals who are doing or dreaming up something big. Is it in the groundwater? Is it our place on the Southern California Bight? Is it the oil-rich avos we eat? Whatever the reason, Carpinteria boasts an abundance of residents who fascinate and impress with their grit and their get-up-and-go. We’ve reached the highly scientific and statistically significant conclusion that Carpinteria is the optimal place to carpe diem. Don’t believe us? Turn the page.
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C ARpE D I E M
From the heart By BR y N Fox Caroline Winneguth was working two days a week at an upscale retail shop when she hand carved a feather into a rubber block to create stationery as a birthday gift for the store’s buyer. An artist at heart, Caroline had always been a creator, a dreamer, a painter, and a seeker of beauty in all things, but she was not always an artist by trade. It wasn’t until she gifted those hand-stamped cards that her artistic path emerged. Growing up in Vordersteimel, Germany, a rural town with fewer than 100 residents, Winneguth spent much of her childhood outside, drawing and painting in nature. “Art was always the rhythm in my step. I loved creativity and all the freedom it brought with it. But I never thought you could decide to be an artist. I thought it was something some people just were.” The sensible career choice, she thought, was to follow in the footsteps of her father, a physician. En route to medical school, however, she interned for a doctor in Munich and quickly grew disenchanted with western medicine. “I saw a patient die,” she recalls. “There was so much more that she needed that they couldn’t give her.” Fast forward several years to the hand-stamped cards and the gift shop. Winneguth’s boss liked what she saw and insisted that more be made to sell in the store. After some motivating, Winneguth produced a small run of cards from a makeshift workspace atop her queen-sized bed in her tiny Carpinteria cottage. During her hours in the retail shop, she observed shoppers’ reactions to her cards. “I saw them selling and I realized, this could be really beautiful.”
Winneguth’s affinity for greeting cards harkens back to her childhood. Her mother has always collected cards, some to send and others to keep and revisit. “I remember spending so much time looking through her cards and loving paper goods and how they made me feel,” she says. Then, as a grown woman, Winneguth discovered that hand-written cards helped to sustain a long-distance relationship with her husband-to-be. The pair wrote back and forth between Germany and his then-home of Hawaii. “It’s such a gift of time and thoughtfulness,” she says of sending a card. “And it’s an art so much rarer now than it was a decade ago.” But opening and running your own small business is rife with challenges. “In the beginning, I had a hard time finding a rhythm to the workday. Because I work out of my home, the opportunity to work is always there. I really need to define the workday and be really disciplined.” Three years after her business’ launch, Winneguth now has Saltwater and Feathers running like a well-oiled machine. Strongly influenced by her own simple lifestyle, her cards depict plants, animals and people, and they center around themes like family, love and environmental consciousness. She plays with imagery and ideas until another masterpiece emerges from her watercolor, gouache, ink and colored pencils. Saltwater and Feathers cards are now sold in over 20 retailers across the country. Winneguth works out of the Carpinteria home that she shares with her husband, two daughters, and very old dog.
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Yes she can nabis By A My M A RI E OROZ c O
Want to know what it’s like to be on the ground floor in a budding industry? You know, a Steve Jobs of tech or a Henry Ford of automotive? Ask Autumn Shelton, who is laying the groundwork in the growing field of cannabis commerce. “It’s such a guessing game. Every week it’s something new,” says Shelton, CFO of Autumn Brands, of the legal vagaries and government interpretations of California’s newly legal marijuana status. “My job is understanding what the state wants and making sure we are doing it 100 percent right.” Autumn Brands is a family-owned, 50 percent femaleowned cannabis growing operation. Shelton’s expertise is numbers. Daily tasks include KPI (key performance indicator) sheets checks, strategic decision making, meetings with distributors, choosing packaging, running financials, visiting the greenhouses twice or so a week, and whatever else needs doing at a company that can’t keep up with customer demand in an industry dependent on the cooperation of Mother Nature. In other words, there is no typical day. Serendipity delivered Shelton to the cannabis industry. After a 16-month honeymoon touring Australia, Southeast Asia, Mexico, and South America, the UCSB graduate was looking for a commercial real estate-related job, one that aligned with her pre-marriage work of asset portfolio analysis at Santa Barbara Bank & Trust and as a real estate broker. What caught her eye, though, was a “financial controller” position at a cut flower farm in Carpinteria. Following her inner compass, she said “yes” to flowers and “no” to real estate.
One day, two men approached her boss about leasing greenhouse space to grow medical marijuana. Fierce competition with South American flower farmers had made it difficult to profit in the commercial cut flower industry. After running the cannabis-versus-cut-flowers numbers, it was an easy decision to lease some greenhouse space for medical marijuana growing then later start a second medical collective on the property. Today, Shelton and her former boss are business partners in for-profit Autumn Brands. Shelton believes women are a natural fit for the cannabis business, which is estimated to be 40 percent owned by females. “Women are passionate, organized, and natural healers. There’s a real calling in the industry,” she says. Balancing acts are occupational requirements for women, and Shelton says that the way to keep equilibrium in a workplace that grew from 20 employees in January to 70 by summer, and continues to grow, is to “only grow as much as we can manage, and under promise and over deliver.” Personal life requires a different balancing act. For her, home and work are enough for now. Volunteering and social activities are on the back burner, and her time for exercise is less. Childhood memories of a working mom, who was also a student, has her very tuned in to the needs of her 2.5-year-old son. Weekends are for family, like camping trips that include parents and in-laws. To handle whatever may be thrown her way, Shelton greets each day with yoga stretches, deep breathing, and a kiss for her husband and one for her son. Then she gets ready for the day and is at the office by 9 a.m.
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Philosopher, baker and smile maker By pE T E R DuGRé
“A friend is someone who allows you distance but is never too far away.” Poet philosopher Noah benShea’s collection of aphoristic quotations marches on and on. Check the sugar packet you pour into your to-go cup of coffee—benShea quotes have appeared on over 60 million packets of Sugar for the Soul by C&H Sugar. Or find quick-hitting sips of wisdom by benShea printed on over 30 million Starbucks cups. At home in Carpinteria, he most enjoys strolls on Carpinteria State Beach—walking while reading—and rubbing elbows with denizens who share an idyllic beach vibe. Like anyone dedicated to the spiritual path, a person who dissolves the petty into the profound, he is one with the people. He doesn’t wear austere linens or traipse barefoot, but he has well-worn grin lines in his cheeks and the eyes of a contemplative man who relishes the playfulness of ideas. In addition to being one with the people, he’s also one with Fortune 500 CEOs and luminaries the world over. According to benShea’s website, Larry King calls him “a Zen Mark Twain,” and Deepak Chopra says his insights “transform all who read (them).” By the time benShea was 22 in 1968, he was an assistant dean of students at U.C. Los Angeles. At his 1967 graduation from the university, he delivered the commencement speech for his class. He won first prize in a California Poetry Society competition when he was 23. His best-selling book “Jacob the Baker” was printed in 1989 and translated into 18 languages. He is a Pulitzer Prize nominee. He was the keynote speaker for a TEDx Talk on imagination and was the Philosopher in Residence at Cottage Hospital, where his inspirational quotes,
like “Don’t let the past kidnap your future,” appear on food trays. At coffee in the summer of 2018, he says, “People can smell BS. I’m here. I just try to be here.” Presence could be the key ingredient that separates successful poet philosophers and those who never find a receptive audience. benShea banks on personality. He listens like he loves to learn and observes as if curiosity is his singular motivation. benShea grew up in Toronto and inner-city Los Angeles. He came to Santa Barbara in the mid-1970s to serve as a fellow at the Center for the Study of Democratic Institutions, the world’s first long-range think tank. benShea’s quote “Life tends to smile on those who smile back” may be the best description of his own experience. He smiles at life. He meets presidents of countries and acts as a spiritual advisor and idea guru to Charles Schultz of Starbucks. He wrote “Jacob the Baker,” an allegorical tale, during his days at The New York Bagel Factory, a business he founded and led as president and later chairman. “Jacob the Baker” became an international bestseller and has spun off into a bread brand baked and sold by Costco. Whether he is just a superb dinner party guest who can rattle off quotes spanning centuries of collected wisdom, or the guy walking while reading who takes all-comers in conversation, benShea appears to have packaged his strengths in an approachable way. As benShea sees it, “I’m in the business of being a source of strength for others.” His 27th book, “We are all Jacob’s Children,” was recently published and is available on Amazon.com.
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Rhythm rider By M A uRE E N Fol E y
One, two, three, walk. Four, five, six, turn. Seven, eight, hold still. In absolute rhythm with the music, a dancer ’s strong arms and lithe legs cascade across the stage, a blur of precision movements contrasted with angular poses. The extraordinary grace of this willowy woman with long brown hair captures the eye, even amid a small army of other contemporary dancers wearing beige bodysuits. Introducing Nicole Powell, a rising star of the contemporary dance world who has chosen to make Carpinteria, her hometown, the center of her national touring orbit. Powell, who learned her first plies and tap routines as a toddler at the Curtis Studio of Dance, credits teacher Bonnie Curtis with launching her amazing dance journey. With Curtis, she studied tap, ballet, and modern. “I started at 3, and I haven’t stopped. And I’m 27 now,” she says. At age 15, she decided that in order to pursue a professional career she needed to attend the Idyllwild Arts Academy, with an emphasis in dance. There, she thrived, eventually winning the Bella Lewitzky Dance Award and being named the Senior Class Scholar in 2009. Studying at Idyllwild gave her the technique and artistry necessary to pursue dance after high school. “It totally prepared me for dance auditions for college,” she says. Powell’s auditions landed her Artistic and Academic Merit Scholarships from Southern Methodist University in Dallas, where she double majored in dance and philosophy. She performed with nationally renowned choreographers, including the Martha Graham Dance Company and Shen Wei.
Post-college, Powell moved to Australia in 2013 because she was ready to explore the world. There, she ended up in Melbourne with a group called Ausdance Victoria, which worked as the company in residence at two different hospitals, “developing choreography based on the space and then performing it throughout the city.” She also taught dance workshops for Curiouseed, a Scotlandbased dance group, and freelanced small projects. She returned to Carpinteria in 2015, intending to stay a few months, but she was surprised to find enough dance work to keep her here. Three years later, she has settled back into her hometown, while still pursuing a prestigious dance career. Powell balances the high-pressure thrill of Los Angeles-based gigs, like collaborations with visual and performance artist Doni Silver Simons, with newer work closer to home as a member of Santa Barbara Dance Theater and as a freelancer with Santa Barbara choreographers such as up-and-comer Weslie Ching. Still, it’s her job teaching ballerinas to-be at the Curtis Studio of Dance that she considers one of her most rewarding experiences. She sees a younger version of herself in her students and is thrilled to inspire them on their dance path. Last year, after years of achieving national accolades, Powell was recognized locally with two Santa Barbara Independent Indy Awards. So, will she stick around? Powell hopes to. “I love Carpinteria … I don’t want to move to a big crowded city if I don’t have to,” she says. While she will always gravitate toward dance opportunities, she still finds her soul’s roots in this small beach town. “Carp is the best place in the entire world,” Powell says.
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C ARpE D I E M
Professor of plays By A l oN Z o oRo Z Co One title has followed Rick Candaele through his 50-year career: coach. It started back in 1968 at the College of Idaho, after his undergraduate athleticism had earned him 12 college letters and the title All-American in football and baseball. “I started my coaching career as a graduate assistant in football and in baseball, and in return they paid for my master ’s degree in education. It was a great trade-off for me,” he says. Originally from Canada, Candaele and his family moved to Lompoc when he was a kid. He married the girl across the street, Maren Lietz, herself a German immigrant. The young couple raised their two children while Rick groomed young athletes on the football field. “Coaching for me, has always been a 24-seven business, enjoyment, entertainment. It’s what I think about all the time,” said Candaele. “During the season, you think of strategy, of how to have a better practice. In the offseason, you think about how do you get your kids in shape, how are they doing in school?” As in most careers, there are highs and lows, but the 71-year-old grandfather of five says his memories center more on the coaches and players he’s worked with than the outcome of the games. “I had a motto: ‘Better today than yesterday, better tomorrow than today,’ I’ve had kids (I coached) in college say, ‘I use that with my son,’ and without them telling you more than that, it makes you feel good.” Although losing is painful for coaches, the pain doesn’t last that long. “Eventually the sting of (losing) goes away. You really don’t have much time to think about it; you
think about the next practice,” he says. Enjoying the practice ritual and being around the kids and coaches, those are the reasons Candaele has dedicated 50 years to the profession. After being an assistant for the Carpinteria High School football program for a number of years, and having held head coaching positions at U.C. Santa Barbara and Claremont McKenna College, Candaele has come full circle. “I wanted Carp to be my last stop,” he says in his second year as the Warriors’ head coach. “The reason I came back to Carpinteria High School was because of what it did for my children … I felt I needed to give back,” says Candaele, whose son, Coley, and daughter, Kirsten, both left indelible marks on the CHS athletic record books. Coley won the state championship in the one-mile race and led Carpinteria to three straight CIF football titles in 1987, ’88 and ’89. Kirsten collected 12 varsity letters in basketball, track and volleyball. As far as coaching is concerned, they both followed in their father ’s footsteps. Coley was the last Warriors coach to win a CIF football championship in 2002, and Kirsten has coached Juan Lagunas Soria School of Oxnard to multiple titles in basketball. Rick and his wife taught their kids “to always do your best, never give up and be there every day,” says the proud father. Besides watching his grandchildren compete in sports, Rick doesn’t think too much about the future. He simply says, “My plans for the future are doing the very best job I can coaching this year.” ♦
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The Don of a new era J i m e n e z fa m i l y c r e at e s comida kingdom
By Pe t e r Dugré • Ph ot os By Jos h ua Curry
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Angeles Diaz checks the produce at La Tiendita. 48 CARPINTERIAMAGAZINE.com
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n the old days, Rogelio Jimenez spent half the year working in the United States and half the year in Guanajuato, Mexico, where he would return to his family and use his earnings to support them and their small business ventures. No more. The whole family— father Rogelio, mother Maria, son Cesar, and daughter Gisela—now lives in Carpinteria, and has built a local small-business conglomerate catering to the cultural tastes of the Latino population. Specialty meats at La Tiendita Market, 4928 Carpinteria Ave., draw customers from Oxnard to Goleta. The family bakery, Casa Don Roge, 4908 Carpinteria Ave., bakes 1,500 breads every day, selling them both onsite and to other vendors throughout the area. Tacos Don Roge, 751 Linden Ave., uses meats from La Tiendita to fill its $1.90 tacos, all derived from recipes supplied by Maria and mastered in Mexico. The taco shop and bakery both use the name Don Roge, which loosely translates to Sir Roge, a term of respect for Rogelio, the patriarch. Although his name and face are all over the family-owned businesses, Rogelio spends much of his time managing cherimoya orchards. His son, Cesar, is more hands-on in the businesses, as is Gisela, who manages Tacos Don Roge. Maria developed the authentic taco meat recipes and was formerly more involved in the businesses, which employ around 20 workers.
The Don Roge businesses are run by the Jimenez family, Cesar and Rogelio, and Gisela and Maria, pictured below.
H I s T o Ry o f H u N G R y GR o W TH
The three businesses were a product of Rogelio’s farming expertise and the family’s entrepreneurial appetite. It began at the Saturday Goleta swap meet in the early 2000s, when the family would sell toys, cherimoyas, avocados, mangoes, and other produce. After getting the taste for peddling produce, the Jimenezes purchased C&J Produce on Linden Avenue. It was a small store packed from floor to ceiling and located where Tacos Don Roge stands today. An employee reported one day in 2010 that the La Tiendita site on Carpinteria Avenue was vacant. Cesar and family saw the potential of the space; it was larger with room for refrigeration that would enable the neighborhood grocer to venture into meats. The trouble was, they still had the lease on the C&J Produce location. The solution was to do both. La Tiendita became the grocery element of the business plan, and C&J Produce became Tacos Don Roge. Adding a meat department to the grocery lent itself to a symbiotic relationship between the two businesses. Meats acquired through La Tiendita became tacos at Tacos Don Roge. Cesar ’s refrain in describing the learning curve of new business ventures is that he trained on the job. He wasn’t a butcher by trade, but now he stocks the popular Mexican cuts at his La Tiendita meat counter. “I learned how to do it right there,” says Cesar, pointing to the back
of the store. Early on, the family employed a butcher to teach them the trade. Maria didn’t have to learn the taco business on the job. She had sold tacos in Mexico and brought her recipes into Tacos Don Roge. Customers with a palate for authentic Mexican cuisine put their stamp of approval on flavorful adobado tacos. Tacos Don Roge has since expanded from its strictly tacos menu to burritos and other Mexican cuisine. A few doors down from La Tiendita, the Jimenezes saw an opportunity in what was formerly Maria’s Bakery. Page 47, from left, Maria Rivas, Claudio Lucero, Lupita Leon, Cesar Jimenez, Efren Martinez, Xotchil Leon, Rogelio Jimenez, Angeles Diaz, Rodrigo Jimenez, and Azucena Morales. WINTER2019 49
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Tacos Don Roge on Linden Avenue.
Alejandra Villegas warms tortillas. Word was Maria’s was on its way out, so the Jimenezes planned to move Tacos Don Roge up to Carpinteria Avenue in order to consolidate the two family businesses onto the same block. It didn’t work out that way. “When we bought Maria’s, they showed us how to do a bakery, so we kept it open,” Cesar says. Casa Don Roge serves freshly made Mexican breads and pastries along with full breakfast, lunch, and dinner menus. Of course, there’s coordination with the other family businesses to tap into the supply chain.
L Ab o R o f L o vE
The Los Angeles Wholesale Produce Market, a gathering of wholesalers selling to the grocery industry, opens at 2 a.m. and closes at 9 a.m. Rogelio and Cesar alternate trips multiple times each week, leaving at midnight from Carpinteria to
A plate brims with tacos: adobada, chicken, steak, and carnitas. drive to downtown Los Angeles in order to fill La Tiendita’s shelves with produce and to supply the restaurants. “Sometimes I’m so tired, I feel like I’ll just fall over,” Cesar says. Casa Don Roge’s bread ovens fire up at 4:30 a.m. On weekends, the family caters parties with its tacos. “We try to get together as a family on Sundays. It doesn’t always work out,” Cesar says. Pride in the businesses and a loyal following keep them dedicated. There’s a community built around La Tiendita. If the store gets its hands on a rare or seasonal product like ancho chiles, word of mouth drives a stampede to the neighborhood grocer. “We don’t do sales. It’s all word of mouth. It doesn’t take long” Cesar says. The same tactic has led other restaurants in Carpinteria
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Lupita Leon, and Bryan Squit, bottom, put out freshly baked pan dulces at Casa Don Roge.
to use La Tiendita’s specialty meats. Nutbelly Pizzaria and Deli gets its ground beef from La Tiendita. Esau’s Cafe uses the chorizo, which is prized near and far. Customers drive in from Oxnard to acquire what they consider the best chorizo in the area.
A l l I N T h E fA M I l y
Cesar and Rogelio say they’re not leaping at opportunities to continue expanding. They acquired Rainbow Ice Cream in 2016 and folded it into Tacos Don Roge, which shares an entryway with the ice cream counter. But recently, with Rogelio and Maria stepping into retirement, the family decided to sell the ice cream shop to Rori’s, whose popular product is churned less than a mile away. For the Jimenezes, there’s no time left in the day or night to learn another new business on the go. Once a year, in February, the family tries to return to Mexico to join a regional celebration. Cesar was 15 when the family moved to the U.S. He’s 37 now and is a U.S. citizen, along with Rogelio, Maria, and Gisela. “It makes me very happy, for all of us to be here together. The businesses have been good,” Rogelio says, hiding his grin under the emblematic Don Roge mustache. ♦ WINTER2019 51
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P o rt r a i t s of
Queen a PhotograPher and his saltwater muse Ph oT os A N d W o Rd s by Gl E N N dubo ck
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was a gullible 16-year-old novice surfer in the winter of 1969, the surf season at Rincon Point that is still the bar by which all others in the modern surfing era are measured. Huge waves, spun like bicycle wheel spokes from distant Aleutian storms, shook the beach and created large swells of doubt in my ability to manage the conditions, much less paddle far enough off the cobblestone shore to even catch a wave. After one long day of soul searching and desperation paddling with a wave count in the minus column, my surf buddies and I retreated to our landlocked existence in Pasadena. They gave up surfing, but I made a promise to myself that I would get to know this place they call The Queen of the Coast and try to capture her various moods with my camera. Life tossed in detours through Kauai and Newport, but I finally kept my word by moving to Carpinteria in 1976. The Rincon regulars, guys like Matt Moore and John Floyd, became the focal point of my telephoto lens. Surfers would come by my house for slideshows and stay for hours watching their moments of glory projected on the screen. What they didn’t realize was how elusive The Queen is —how hard it is to get a magazinequality photo of her. The digital era has helped immensely, but the fact remains that the geographic positioning and atmospheric deformities keep her best side hidden from the view of the commoner. To get a great surf photo, the swell, light, and your timing must all line up as perfectly as one of those waves that roar down from the Indicator into the Cove. Most of the day, the sun shines directly into your lens, lighting up the waves from the back and creating a glaring scene best viewed through solar eclipse glasses. Large surf creates a sea mist and hides behind that salty veil. Just when you think it’s time for a close-up, a damp fog swirls in from the south, a gray cloak to conceal her majesty from my curious stare. It’s become a lifelong game of photographic billiards for me—constantly looking for new angles. Some 42 years have drifted by, thousands of waves have rolled down the curves of her figure, and all I have to show for it is a collection of images and an undying passion for a little corner by the sea that has a mysterious royal beauty that I cannot seem to totally capture in a photo. Ever faithful, I will continue to serve and surf my queen for as many seasons as she will have me.
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Page 52 Spread: The crowning glory of the sunrise at Rincon Point Inset: Dubock sets up the camera in his studio. Photo by David Powdrell Page 54-55 Upper Left: Demi Boelsterli, winner of nine straight Women’s titles at the Rincon Classic, knows how to rip a royal lip. Upper Right: Trail mix. You can see it all, coming down the dirt path from the parking lot to the sand. Bottom: Never, ever, turn your back on The Queen. For she will stun you with her beauty and reward you with endless, indelible images. Page 56-57 Top Row: Baron Spafford, February 2008 John Floyd, January 2000 Baron Battles, January 1993
Backside Rincon, October 1972 Matt Moore, Rincon Classic 2011 Matt Moore, January 1990 Middle Row: Jack Letinsky, January 2014 Rincon Launch, February 2016 Lisa Luna, Rincon Classic 2011 Al Merrick, March 1984 Tail light, January 2017 Rincon Cove View, January 2010 Bottom Row: Broken dream, January 1977 Chuck Graham, February 1986 Shaun Tomson, January 1984 Rincon Shack, October 2011 Danny Bralver, January 2011 Alexis Usher, Backside Rincon, September 1984 Above: View from Rincon Mountain, February 2012. Page 16: Blake Howard, November 2009 ♦
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Channel Islands Surfboards: SHAPING A LEGACY B Y C H RI S T I A N BE A M I S H PH OTO S BY JOS H UA CURRY
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John “JB” Brock runs the three-axis c-n-c machine that shapes a foam “blank” into a surfboard.
Al and Britt Merrick, the Channel Islands Surfboards dynasty. Page 61, founder Al Merrick’s old school photo hangs on the wall at Channel Islands Surfboards, collecting foam dust and overseeing shaping decades later.
$200 loan, a bolt of fiberglass cloth and a barrel of resin make for a humble origin story, but that’s how Channel Islands Surfboards founder Al Merrick describes his jump from building boats to building surfboards in 1969. “A lot of people think I was somehow just ‘big’ and successful,” Merrick says, “but I worked two jobs for years.” Like a handful of other California-based surf brands that became multimillion-dollar enterprises, Channel Islands Surfboards was powered more by raw passion and fortuitous timing than savvy marketing or cut-throat business acumen. The combination of world-class surf in Santa Barbara County, Merrick’s ever-evolving designs and a hotbed of local talent made expansion inevitable—what’s interesting are the ways in which the company simultaneously has attained success at surfing’s highest levels internationally, while maintaining its core reputation at home. And that core reputation is threaded through with names like Tim Smalley, Gabe Navoa, Henry Mills, Dana McCorkle, Chuck Graham, Davey Smith, and Geoff Faro. These athletes might not be widely known beyond their Carpinteria/Montecito/Santa Barbara stomping grounds but their talent and local wave knowledge were the bane of fellow competitors on the California amateur circuit and a tangible example for the next generation to emulate throughout the 1980s and ’90s, and continuing today. “Point style” is the defining characteristic of Santa Barbara surfing—a minimalist dance. Better by far, the thinking goes, to position oneself to ride hundreds of yards with poise and rhythm from the river mouth at Rincon Point, down through the cove and to the freeway retaining wall, than to rack a single big turn only to have the wave pass beneath one’s feet. The best surfers, naturally, combine point style with explosive maneuvers, and the best of these—local professional surfers Tom Curren, Dane Reynolds, Bobby Martinez, Conner Coffin and Lakey Peterson—ride Channel Islands surfboards. In the early 1980s, Merrick instituted surf team
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Kristen Schlotman and her reception desk are surrounded by Channel Islands history. The boards represent the companyâ€™s nearly 50-year lifespan. WINTER2019 63
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practices, which built the foundation for the competitive powerhouse the brand would soon become. Conditioning and a competition mindset were the goals, but afterpractice dinners with Merrick and his wife, Terry, at their home in Carpinteria brought the young surfers together as a tight-knit unit. One of those early team members was Tom Curren who, more than anyone before or since, perfectly combined point style with dynamic, cuttingedge maneuvers, and to no one’s surprise, went on to win three World Titles in 1985, ’86, and ’90. Curren introduced the wider surfing world to Channel Islands Surfboards, and on his heels came Kelly Slater, the winningest surfer in the history of the sport with 11 World Titles. “Kelly (Slater) can surf better than I can shape…” Merrick maintains, “I’m always trying to catch up with his ability; that’s always what I’m chasing.” The boards Merrick made for Slater, and for Curren before him, weren’t so much radical innovations as they were perfect refinements of the three-fin Thruster design that Simon Anderson invented in Australia in 1981. The Thruster turned the surfing world on its head, enabling full-powered maneuvers and eventually aerial surfing in a way that the twin and single fin designs that pre-dated the Thruster never could. In addition to Curren and Slater, world champions Kim Mearig, Lisa Anderson, Adriano De Souza, Andy Irons, and Sofia Mulanovich rode to victory on Channel Islands boards. Currently, eight of the top 33 surfers in the world competing on the men’s World Championship Tour ride Channel Islands surfboards, as well as four of the top women’s competitors. “Perfectionistic” might best describe the Channel Islands process of building surfboards. C-n-c machines now mill polyurethane and extruded polystyrene (EPS) “blanks” (foam cores in the rough shape of a surfboard) from computer files, and craftsmen then finish the job with sanding blocks, planes, and hand screens. The boards are technically flawless, the equivalent of fighter aircraft minus the weapons systems, their pilots possessing the same whip-sharp reflexes and reactions as their counterparts in the skies. Maintaining the contours that the c-n-c machine cuts into the boards with 1/32ndof-an-inch tolerance is the shapers’ biggest challenge. It’s “keeping what’s there, there,” explains Aaron Smith, Channel Islands director of production and product development. In the “old days,” Merrick and his staff shaped the boards start-to-finish by hand, with Skil 100 planers and an array of templates, planes, sanding blocks, and screens. The challenge then, and well into the late 1990s, was to teach craftsmen to build boards that were identical to the ones Merrick himself made. But the shapers Merrick assembled were greats in their own right, with loyal riders and their personal brands—Bob Crause, Malcolm Campbell, Alan Gibbons, Rich Reed, Russell Hoyte, Dave Johnson, and Davey Smith. Working for Merrick provided stability and a regular paycheck, which are often scarce
commodities in a surfboard shaper ’s life. An energy and mystique grew around Channel Islands Surfboards as the label became synonymous with toptier surfing throughout the 1980s and ’90s. In addition to world champions like Curren and Slater, a host of other prominent surfers like the Malloy brothers, Taylor Knox, and Rob Machado were on the team. Wildly popular surf videos by Taylor Steele influenced the direction surfing took around the world, as demonstrated by the abovementioned wave riders on Channel Islands boards. Additionally, the Ventura-county raised Malloys parlayed their pro surfing bona fides into filmmaking, bringing a much-needed soulful element to surf cinema and riding cutting-edge Channel Islands equipment. A longstanding irony is that for all the at-one-withnature aspects of surfing, surfboard production is inextricably entwined with the petrochemical industry. Polyurethane foam dust is hazardous, and polyester resin and the catalyst to harden it are linked to cancer and produce significant VOC emissions. Most surfers, and virtually all pro-level surfers, prefer the feel of polyurethane (PU) blanks finished in polyester resin, for the subtle “give” the materials have. Extruded polystyrene
Mike Walter begins working on a milled blank with a Sureform.
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Garret Ochoa sands a glassed surfboard.
Mike Walter buffs the c-n-c lines out of a machined blank.
Danny Dowden lays it on thin. He wears a mask when the cameraâ€™s not out. 66 CARPINTERIAMAGAZINE.com
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Three generations of Merrick men: Isaiah, Britt and Al.
(EPS) blanks on the other hand, finished in epoxy resin, are significantly more environmentally friendly but have a reputation for feeling “stiff” in the water. While 70 percent of the boards Channel Islands produces are PU, the company now uses a UV-activated resin, which cuts VOC emissions by 70 percent. The remaining 30 percent of the boards are made in EPS/epoxy and finished in an 18-percent plant-based epoxy resin. Channel Islands is addressing its environmental concerns with factory audits to improve production and best practices, along with yearly sustainability goals set by, and answerable to, the Burton snowboard company, which bought Channel Islands in 2006. A nonprofit organization, Sustainable Surf, has a Gold Level certification process for surfboards built with the most environmentally friendly materials and practices, and Channel Islands intends to meet this standard and bring a Gold Level board to the global market by 2020.
Into the mix of high-caliber surfing and craftsmanship that is Channel Islands Surfboards, Merrick’s son Britt came into his own as a shaper and has taken over in his dad’s retirement as the lead designer at Channel Islands. Al remained in a consulting role in the years after the company was purchased by Burton. Scaling-up internationally with factories in Europe and Australia in the early 1990s made the label a desirable corporate purchase. Since then, Channel Islands surfboards has added factories in South Africa, Uruguay, Costa Rica, Brazil, Tahiti, and on Bali in Indonesia. The Carpinteria location, however, builds all the Channel Islands boards sold in the United States and Japan. Tucked inconspicuously among the other industrial buildings on Mark Avenue, the 22,000 square-foot factory produces thousands of boards each year. They land under the feet of surfers all over the world, but they all get their start in air freshly swept by waves at Rincon Point. ♦ WINTER2019 67
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Wild In Carpinteria
Osprey, the fisher king I
WORDS & PH OT OS BY CH UCK GRA H A M
almost always hear them chirp, chirp, chirping before I spot one. Smaller than a bald eagle but bigger than a redtailed hawk, the osprey has one thing on its mind: ﬁsh. Any body of water will suffice; the near shore of the ocean close to the mouth of the Carpinteria Creek and the narrow, serpentine-like channels winding through the Carpinteria Salt Marsh are great places to look, especially in late summer and into the fall. They typically stick to the
shallows, rarely diving deeper than 3 feet for their prey. They are the only hawk in North America that eats almost exclusively live fish. With a similar flight pattern to those of the pesky western gull, ospreys can be mistaken for being one and the same. However, they are mostly solitary and stick to open areas to hunt, soar, and swoop, all the while keeping an eye out for their next meal.
DID YOU KNOW? 1. The osprey is also known as sea hawk, river hawk, and fish hawk. 2. Their wingspans can reach nearly 6 feet wide. They’re mostly white in color with distinctive black and/or brown throughout their wings, breast and the sides of their heads. The dark mask that transitions from its dark, sharp, curved beak reaches triangularly behind their eyes. 3. After the peregrine falcon, the osprey is the most widely distributed raptor species in the world. 4. Although ospreys stick to fish—99 percent of their diet, to be exact—they do stray from the main course and occasionally feast on rodents, rabbits, other birds, reptiles, and amphibians. 5. Ospreys come equipped with closable nostrils that keep water out when they dive.
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Oh my heavens!
In a pickle (weed)
December 13 - 14: Considered the creme de la creme of meteor showers, the Geminids produces up to 120 multicolored meteors hourly at its max. This year’s shower should reach its peak of flying fireballs late on the night of Dec. 13 and into the morning hours of the 14th. The setting of the moon will improve viewing conditions. The annual shower is caused by debris left behind by the 3200 Phaethon asteroid.
Long ago, the Carpinteria Salt Marsh stretched from what is now Padaro Lane southeast to the Carpinteria Creek. That bygone marsh was dominated by one plant, the same one that abounds in the mere postage stamp remnant of marshland we know today. Pickleweed is a native, low-growing, saltwater-loving plant that evolved from the succulent class. It sweeps across marshes here in North America, but variations of it are also found in South Asia, South Africa, and Europe. One of the best times to see pickleweed in the Carpinteria Salt Marsh Nature Park is in the fall and winter. During the spring it is an avocado green as saltwater works its way up through the root system and excess salt content is stored in the upper “pickles.” Once fall arrives this portion of the upper pickles turns an appropriate reddish orange which sets the marsh ablaze in color. Eventually that tip of the pickleweed dies and breaks off.
WINTER Mo NThs o FFER ENTERTAINMENT oN hIGh
December 16 - Comet Wirtanen’s 5.4-year orbit delivers it within viewing distance of Earthlings this December. The massive ice rock should be visible to the naked eye between Dec. 12 and 18, with the best viewing opportunity on Dec. 16. January 6 - Venus arrives at its highest point above the horizon in the morning sky on Jan. 6. Get up before sunrise to see the bright blaze of this planet in the eastern sky. January 20-21 - A total lunar eclipse on the night of Jan. 20, will turn the man in the moon a rusty red beginning at 9:40 p.m. and lasting about an hour. This stunning phenomenon occurs when the moon passes completely through Earth’s shadow. January 22 - Venus and Jupiter will share the sky stage on Jan. 22. The bright planets will be visible within 2.4 degrees of each other in the eastern sky just before sunrise. February 27 - known as the “elusive planet,” Mercury tends to be shier than planets like Venus and Mars. The small planet never crosses the night sky, but during late winter, it does appear on the horizon directly above the recently set sun. Feb. 27 provides a good opportunity to see the planet because it will be at its highest point above the horizon in the evening sky. - L EA B oyD
DID you kNoW? 1. The salty tip of the pickleweed that breaks off becomes the main food source for the salt marsh harvest mouse, which lives in the pickleweed. 2. Believe it or not, some health food stores have begun selling pickleweed as a vegetable. 3. The branches of pickleweed grow 8 to 25 inches tall and are vital to the health of a marsh. Pickleweed has been useful in the removal of selenium from muddy soils. 4. During high tides a portion of pickleweed is underwater. As such, pickleweed is considered to be the most salt tolerant of plants. 5. The sun is very important to the survival of pickleweed; most of its nutrients are obtained from photosynthesis. ♦
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Renowned landscape designer Eric Nagelmann pictured among friends on his Carpinteria doorstep. 70 CARPINTERIAMAGAZINE.com
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Breaking the Rules R e n o w n e d l a n d s c a p e a rc h i t e c t g ro w s w i l d i n C a r p i n t e r i a By A My M A RI E OROZ c O Ph OT Os B y M Ich A E l K W I E cI N sK I
ric Nagelmann is not your garden variety landscape designer. If necessary, he could be filed under eclectic. How else describe a man whose favorite style is “spontaneity,” who wants a garden to stimulate, to call for exploration, and to have some mystery to it? “It’s all about fantasy,” he says, adding, “I love plants.” Number eight in the pecking order of nine children, Nagelmann grew up in Montecito. “Not rich,” he is quick to clarify, not wanting the “Montecito” to mislead anyone. He’s been enamored with plants since childhood, cultivating his passion into a livelihood that eventually bloomed into world renowned status. Again, don’t be misled —no star treatment needed. Soft-spoken and unassuming, Nagelmann is welcoming with a soulfulness that either predates him or resulted from his lifelong connection to the ground. He is all about the plants, as evidenced by his home, Rancho Sin Nombre. As soon as the real estate agent showed him the steeply sloped, mostly dirt, 1.5-acre Gobernador Canyon property about seven years ago, he knew it was the spot. “We live in one of the best places to grow plants,” he notes. “It’s incredible, the soil is so good.” His ever-evolving garden surrounding the former stagecoach stop—the story told to Nagelmann was that travelers got off the train in Carpinteria, took a stagecoach, and rested at his home before continuing over the mountain—has a number of pathways of discovery up, down, and around the hillside. Steps lead to an altar garden. Then there’s the Australian garden. Raspberries, blueberries, stone fruit, pumpkins, and other vegetables grow where they decided was best. Avocado trees and ornamentals provide shade. Hand-me-down statuary, assorted hardscape, and WINTER2019 71
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Curious collections of objects and plants abound on Nagelmannâ€™s steeply sloped Carpinteria Valley property.
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A few of our fAvorite things
“I love this umbrella from Porch. It has a wonderful early 20th century stylized look.” – Eric Nagelmann Porch 3823 Santa Claus Lane
water features punctuate the grounds. Most items in his home and garden are living their second (or third, or fourth) life with him. And perhaps some have been reincarnated downstream. Last winter ’s rainstorms swept many of his pots, tables, and plants down the canyon. Jack Baker, Nagelmann’s art teacher at Santa Barbara High School, gave him a gardening job as a teen. “It was a crazy garden,” Nagelmann says in the most complimentary way. In his early 20s, he was hired as the gardener at Casa del Herrero, the 11-acre Montecito estate designed in Spanish Colonial Revival style, where he took great care to preserve the integrity of the National Historic Landmark’s greenery. That led to working for the “old guard in Montecito,” which included actor Dame Judith Anderson and Architectural Digest former editor Paige Rense. With a business built on referrals, his reputation grew, and the gardening jobs blossomed into full-time design work by his early 30s. Though most clients give him carte blanche, Nagelmann’s design process begins with understanding what the client wants, expanding upon it, and creating the architecture of the garden. He counts famed Brazilian landscape architect
“Gladdy McBean makes the finest pottery. I love the classic lines.” – Eric Nagelmann Eye of Day Garden Design Center 4620 Carpinteria Ave.
“I’m totally in love with Australian plants. When I want to treat myself on the weekend I go over to Seaside and look for new additions for my garden — so many interesting choices!” – Eric Nagelmann Seaside Gardens 3700 Via Real
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Designed by Eric Nagelmann, the Insectary garden at Ganna Walska Lotusland provides food for insects that control pests and reduce the need for chemical pesticides.
BoB Craig - LotusLand
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A FEW OF OUR FAVORITE THINGS “Island View is great for plant inspiration and also for odd unique pots. They have an incredible selection of indoor plants—love the bromeliads.” – Eric Nagelmann Island View Nursery 3376 Foothill Road
BOB CRAIG - LOTUSLAND
The 3/4-acre Cactus garden at Ganna Walska Lotusland was designed by Eric Nagelmann and contains about 300 different species of cacti, grouped by their country of origin. Roberto Burle Marx among his influencers, as well as Metro Goldwyn Mayer set designer Tony Duquette, who is known for his fantasy and magical elements. Every Wednesday, he travels to Los Angeles, and has for the last 35 years, to visit clients. One of his weekly LA tasks is overseeing the garden and six full-time gardeners at the Sheats-Goldstein residence, an architectural standout designed by John Lautner and now property of the Los Angeles County Museum of Art. Outside of having Nagelmann as a designer, the 40-year-old garden’s other claim to fame is starring in the film “The Big Lebowski.” Nagelmann is not one to sit in meetings or fuss with budgets and permits, but he is generous with his designing. When approached to draw a plan for the grounds of the Carpinteria Arts Center on Linden Avenue, he agreed. Other pro bono projects include Planned Parenthood, Carpinteria Bluffs, Elings Park, Casa de Maria and Ganna Walska’s Lotusland in Montecito, where nearly 20 years ago he created the impressive cactus garden, the first garden not designed by Walska. Since then, he designed the palmetum and the insectary gardens at Lotusland, and most recently he started a campaign for a new tropical garden at Lotusland that would complement the existing one. When pressed for a favorite plant, he answers, “I don’t have a favorite. About 500 plants are my favorite.” ♦
“Gardens are sacred spaces. A Buddha sculpture tucked among the greenery reminds us to slow down, breathe deeply and enjoy the moment.” – Editor’s choice Carpinteria Nursery 933 Elm Ave.
“We’re wild about geometric patterns right now. These Trendspot pots are gorgeous and affordable.” – Editor’s choice Carpinteria Valley Lumber & Home Center 915 Elm Ave.
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Rainbow Bridge Ranch Palm Growers Carpinteria, California
Huge succulent collection Over 20 Varieties of Climatized Coastal Grown Palm Trees, Tropicals, Bananas, Plumerias & More at Wholesale Prices
WE DELIVER Open to Public by Appointment Bruce Montgomery at (805) 684-7976 76 CARPINTERIAMAGAZINE.com
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Playing with Clay I
By DE BRA H E RRI Ck P H o Tos By RoBI N k A Rl s s oN
t’s no wonder that Carpinteria’s abundant natural beauty has inspired a growing number of artisans who work in one of the oldest human inventions—pottery—to set up shop between the ocean and the mountains of Carpinteria Valley. Carpinterian potters bring earth to fire to create functional art that speaks to the warmth and beauty of the valley, beaches, and foothills they call home. Designing in different styles and techniques, four potters, Fatmir “Miri” Mara, Penny Allen, Jim Williams, and Deb Jorgensen break the mold for beautiful and functional clay goods.
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In Auckland, New Zealand, Deb Jorgensen owned a café in a bustling art zone. The art gallery patrons and artists filled her days with nourishing creative energy. Today, she brings her art-to-table sensibility to her pottery studio in Carpinteria. “There’s nothing like drinking a coffee from a beautiful handcrafted mug. I’m a functional potter, I really want my stuff to be used.” Jorgensen draws influence from nature. She designs feathers, leaves, flowers, and birds in the surface of her wares. She often carves through the glaze and into the clay body to add contrast, texture, and an organic sensuality. At her second studio in Jemez Springs, New Mexico, which Jorgensen is creating with her husband, a Santa Fe native, Jorgensen throws her pots amidst the peaceful vibrations of the nearby volcanic canyon. Influenced and inspired by Japanese pottery, Jorgensen connects most to the work of Shōji Hamada. “He made things from his soul,” she says. Find Deb Jorgensen on Instagram at @deb_wheat/. 78 CARPINTERIAMAGAZINE.com
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Stepping out of their home to a swoon-worthy view from the top of Carpinteria’s majestic Shepard Mesa, potters Penny Allen and Jim Williams walk through a Saltillo-tiled breezeway to their home studio, a fully-equipped workspace with kilns, wheels, and racks and racks of clay wares in various stages of production. The pair met in art school in Chicago and have been creating pottery together ever since, building their home studio on Shepard Mesa in 1985. With attention to form and function, Allen and Williams have developed a unique aesthetic that draws inspiration from art and nature. Working in the same rustic oxidized palette, the combination of Allen’s figurative and geometric designs and William’s abstract forms complement each other like yin and yang, and create a cohesive blend of strong/soft whimsy. “Our goal is not individual recognition, but to make something beautiful that people can afford and can use to enhance a basic need, that of eating and drinking,” say Allen and Williams. Find Allen and Williams Pottery at www. allenwilliamspottery.com/.
Penny Allen and Jim Williams
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Fatmir Miri Mara ´
After cutting his teeth as a designer in Milan’s fashion world, Italian-Albanian Fatmir “Miri” Mara took his expertise in style to his craft as a potter. At work in his downtown Carpinteria studio, Mara elevates functional pottery with design elements keen on proportion and geometry. With a preference for clean, simple, repeating lines, Mara adds rhythm to his oeuvre and rebels against the staticity of stoneware. Mara’s style emerges from his study of Japanese art, 1930s African art, Parisian Dadaism, Cubism, and Neolithic cultures of the Cyclades. “My pieces that I like most, when you look at them, you don’t know if they were created 200 years ago or now.” Mara forms his works through hand building and makes multiples with slip cast molds. He brings handcrafted bronze glazes and bright shimmering colors together for pieces that are equally compelling as a full set or standing alone as individual statement pieces. A designer and a craftsman, Mara says the work is spiritual: “I give part of myself to the mold.” Find Miri Mara Ceramics at 5292 Carpinteria Ave., Suite B or www.mirimara.com/. ♦ 80 CARPINTERIAMAGAZINE.com
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SANTA CLAUS LANE
Art & Collectibles Records Posters Vinyl Wall Art Themed Apparel & More! 5285 Carpinteria Avenue 805-318-55O6 Open daily at 10am
962 Linden Ave.
Downtown Carpinteria 805.684.1222 Visit whimsyantiques.com or instagram @whimsyantiques
Open Daily! 771 Linden Ave. WINTER2019 81
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Since the Summer of ’58…Carpinteria’s Favorite Burger!
“…worth the drive.” –LA Times
ll Dinners Order Fu ur ing for yo and cater arties Holiday P
60 Years at Carpinteria’s Hottest Corner
Burgers • Fries • Chili • Hot Dogs Rings • Shakes • Cones Yummy Mexican Food, too! 389 Linden Ave. 2 Blocks from the Beach To Go 805-684-6311 Facebook.com/TheSpotCarpinteria
Breakfast Burritos • Homemade Tamales Quesadillas Enchiladas & More! Specialty Breads & Pastries • Cakes for all Occasions
Linden Ave. and 9th St. Downtown Carpinteria
10/30/18 3:40 PM
Discover Carpinteria’s Rich & Colorful Past at the
Carpinteria Valley MuseuM of History Featured Exhibits: Native American Chumash • Summerland Spanish & Mexican Ranchos • World War I Carpinteria Pioneers • Victorian Homes Agriculture & Tools • 19th Century School House
956 Maple Avenue Carpinteria
Exhibits Hours: Tues.-Sat. 1-4 p.m. carpinteriahistoricalmuseum.org 82 CARPINTERIAMAGAZINE.com
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question & answer
Matt Roberts By Pe t e r Dugré • Ph ot os B y Jos h ua Curry
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arks are more than the sum of their picnic tables and play structures. Matt Roberts, Parks and Recreation Department director for the City of Carpinteria, sees the city parks as amenities serving people. They constitute the places and spaces where community happens and represent often unheralded drivers of value and commerce in a little city that depends on charm. Roberts rates the success of the local parkscape on public usefulness and curb appeal for visitors casting a discerning eye on the look and feel of Carpinteria. In his 21 years as Parks and Rec director, Roberts has orchestrated an impressive run of securing grants and turning visions into reality. In just the 2010s, Carpinteria has seen the area around Linden Avenue and the railroad crossing reimagined into vital public space. The Palm to Linden Trail connects Carpinteria State Beach to Linden Avenue. Tomol Interpretive Play Area is a lively and popular kids zone. Carpinteria Garden Park, the newest addition, is flourishing. “A lot of times I just roll the first snowflake, and it continues to roll,” Roberts says of his endeavors to improve open space. For Roberts, public service was something he stumbled into, but maybe it was his birthright. His family’s Carpinteria ties stretch back to 1867, when his great-grandfather and great-great-uncle owned the land between the Santa Barbara Polo & Racquet Club and Padaro Beach. His great-uncle was Santa Barbara County Superintendent of Schools. His great-grandfather was a postmaster. “Oddly, I never thought I’d find my way into (public service), but it’s kind of what I’ve done my whole career,” Robert says. “I started out as a lifeguard and eventually became parks director. I have also served on the water board for 20 years now.”
Roberts scans conceptual plans for a proposed skatepark in Carpinteria. Page 83, Roberts in the Ash Avenue Boathouse he dreamed up years ago.
How dI d y ou sT ART woRkI Ng fo R THE C ITy of C AR PI NT ERI A?
I started in 1980, when a friend from college called. He said, ‘We need lifeguards, and I know you can swim.’ (Roberts swam competitively in college.) Back then the city contracted with a company for lifeguard services. Eventually, the city took over beach services, and I became beach superintendent in 1987. I used to love that I could go out at 6 a.m. and drive the tractor on the beach and just clean it. Lots of stories. It was fun. One morning, there was a guy sitting there passed out next to a pig he had tried to roast overnight. And it wasn’t even close to cooked. It was warm, still raw. I said, ‘There’s no fire on the beach.’ He said, ‘I know!’
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So , yo u l o o k A T T h o S E ol d mAPS fRom y o u R g R E A T - g R A N df A T hE R ’S T I mES, ANd how SP A R S E l y dE v El o P E d T h E AR EA wAS, ANd y o u ’R E IN S P IR E d To P R E S E RvE PARk l ANd?
I have a passion for landscapes and buildings and parks improvements and public improvements, just building. Some people use the term that some people are ‘makers,’ and I think that applies to me. I can visualize in my mind ways to make things better — some would argue, you’re not making it better, you’re just changing it. You run into a lot of people who see what they see and say don’t change it. This inn project I’ve been working on is like that.
w h E R E ’ S T hA T g o IN g ?
We have proposals, and we’re only asking to take a look at them.
w h E R E ’ S T h E R A Il R o Ad INN f I T I NT o y ou R ov E R A l l P A R k S v IS Io N ?
The vision for the inn came when the old train station got torn down. The community was shocked that they let the old station go away. That was in 1969, but there was a familiarity to it, and there was an old-town character to it. Bringing back a train station was part of the Vision 2020.
A N d T h E C uR R E N T P R o P oS AlS ST EmmE d f Rom w A N T IN g T o b R IN g T h E S T AT I oN bAC k ?
Well, we got word that the railroad was interested in selling the property (that is now the Carpinteria Garden Park) in the downtown. I went out and negotiated the purchase of that for the city. … In that transaction, the railroad made it clear that the property on the other side of the tracks (near The Spot) was available too. I thought it was a good idea. The City Council was always for it, controlling some property in the downtown. Union Pacific made it clear that they didn’t want residential or school uses on that site, because they didn’t want potential for lawsuits, so they thought a park was a good fit, and at a better price than maybe a private developer. We said, ‘Now we own all this property, including the parking lot. Let’s vision for that. … What can we put in that’s good for the public and have an economic vitality component?’ Look in the hotel industry, we don’t have anything in Carpinteria to serve upscale clientele. The city has to have an economic engine. It can’t provide services unless it has money. Where do you get the money? Lower price hotels pay bed tax, but nothing compared to the high-end stuff. It provides a place for affluent clientele in downtown, who go to Rincon Designs and Robitaille’s and all the little stores that we love. We love our local retailers, and
Carpinteria Garden Park, another feather in Roberts’ cap.
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to speak to their questions. I had a five-star answer to every question. And it happened to hit at a time when the California Coastal Conservancy had money to send crews out, so you got points for involving them. So I put it all together, and we had approval from the Coastal Commission. It was shovel ready, and I sent it up to Sacramento.
hoW doEs PRovIdINg PublIC RECREATIoN TRANslATE INTo ECoNomIC dEvEloPmENT?
We’ve always treated the beach, since day one, as the reason people are going to come stay in our hotels and eat in our restaurants, so we’ve always looked at the beach and said it has to be perfect. Every summer. And the Palm to Linden Trail program is the same thing. Connecting a million tourists to downtown didn’t exist before. The state park was isolated, so how do we open that up, and become partners with the State Park System more so than in the past. Look at it. People are using it.
On his ranch in the Carpinteria foothills, Matt Roberts cruises a 1942 GWP that he and a friend restored from the frame up. we don’t want them to go away. They need tourism. Is there a place for it? It’s a question that the council will decide, but I think there’s a possibility. So we’ll see.
W hE R E do yo u s T A R T W hE N you ’ R E T Ry I Ng T o gET A N I dE A f o R d E v El o P IN g A PRo PERT y f oR P ubl IC u s E ?
In all the years I’ve been involved, there have been opportunities. They pop up. Back in 1998 when we started negotiating to buy the bluffs, I was certainly a skeptic that that would ever happen, so others led, but I said, “This is a great time to be parks director here.” Because they’re about to create opportunities. If that gets acquired the way it’s supposed to get acquired, what a story to tell to all those grant programs. There was a period there when I was batting a thousand (on securing grants), and all the grants are very competitive. There was no problem at all getting grants because the story was so good. The community garden story was awesome.
W hA T m A k Es T h E s T o R y s o g o od?
A great example was the Palm to Linden Trail. I had written a grant for that program called the recreational grant program. … They give you points in the cultural resources area. They give points in low-cost recreational access. You can get points in economic development, so you look at the grant program and then you write
hoW do you judgE ThE suCCEss of A PARks PRojECT? you’RE NoT lookINg AT PRofITs oR mEAsuRINg IT IN ThE WAys of A PRIvATE dEvEloPER?
I go down to the Palm to Linden Trail and watch as all these people use it, all the time now. It’s now become totally the way to go. It makes me happy if I see a Robitaille’s bag go back to the campground, so the use there is very good. If you build a park and nobody uses it that would be a disappointment, but I’ve never had that experience. I was nervous about the community garden, as we rolled it out, but that was wildly successful in terms of how it appears to the public.
WhAT WAs ThE CITy PARksCAPE lIkE WhEN you CAmE INTo youR PosITIoN IN 1997?
We were just under construction in the Carpinteria Salt Marsh Park, and it was kind of the first nature park the city had. All the other parks were post World War II urban park thinking. Nature parks weren’t even on the agenda. We did have Tar Pits Park, which was kind of left in its natural state, so maybe we did have a nature park in Tar Pits. No real work had been done there. Nobody really knows it’s a city park. They think it’s just a extension of the State Beach.
NAmE A PARks PRojECT ThAT hAs PARTICulARly sATIsfyINg foR you?
When I used to come up (to Carpinteria) all the time as a kid, my favorite thing to do was launch a little skiff to
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the kelp bed off Carpinteria Point and fish. I spent endless hours. I’d do it five days a week when I was up here. That’s what I did, and I loved it to such a fault that I felt like I wanted to build the Ash Avenue boathouse so that everybody could experience that. Because not everybody has a place right there to have boat. Really my inspiration for that was my childhood experience of how fun that is and what a kick it is to get out to that reef and snorkel and fish, so that was sort of a legacy project.
W h A T ’s IN T h E f u T u R E ?
The Whitney Property is exciting (a portion of the avocado orchard acquired for the Caltrans Linden & Casitas Pass Project near the intersection of Via Real and Casitas Pass Road). All the avocado trees will become city property, and it will have to be managed as agricultural property. Bluffs 3 is also very exciting.
h o W Ab o u T T h E T R A Il s C oNNEC T I Ng sANT A C l A u s l A N E A N d R IN Co N C ou NT y PAR k To C AR P IN T E R IA ? h o W W Il l T hE y b E oR I ENT Ed?
The Santa Claus Lane trail will be on the freeway side of the railroad tracks, along the freeway, kind of like the bike path that goes to Mussel Shoals. It’ll be fine. It’s the best they can do. That’s why it was important to have a parks department involved in conceiving and pushing the Rincon Trail. Because that’s what they would have done too, put it along the freeway, but I wanted to get it away from the freeway toward the coast and have it be a cultural experience. That in itself helped tremendously in getting the funding. I don’t think it was any less expensive to do it my way or their way, because their way would have had a longer bridge over the freeway. But it would have been a horrible user experience. The Rincon Trail will have an amazing user experience. Even though it’s only 4,000 feet long, it’s going to be a really cool thing to do.
W h E N CA N W E E xP E CT CoNs T RuC T I oN To b E gIN ?
The money comes available July 1, 2019, then we can go out to bid. It’s a four- or five-month process, then you sign contracts. Maybe we’ll be right on target and have a contractor by the end of 2019, and we’ll be building it in the year 2020.
W h A T lE v El o f IN vo l vE mENT do y ou hAvE I N IN d I v Idu A l P R o j E CT s , su Ch As ThE C o m m u N IT y g A R d E N ?
I guide the design, usually hire someone like a landscape designer or architect to get the project done.
Data dive City park acreage in 1997: City park acreage now:
Parks projects grants awarded:
Winter Parks and Rec team:
Summer Parks and Rec team:
Carpinteria Triathlon funds raised to support recreation services: $500,000 Carpinteria Junior Lifeguards graduates:
At the community garden, I picked out the furniture, the concrete garden beds. This place is in the downtown and will be viewed by everyone passing on the train. It has to have a really top-notch, high-end look. Some community gardens are started on a thumbnail, but again, the state liked this so much that we got a $350,000 grant. It cost more than that. By the time you hook up to the sewer and restore a building, things get expensive. But I think it’s really working. It’s got all the elements of a good park project. People are coming down and meeting their neighbors, we have very diverse people, culturally, gardening. The education component is working really well. School groups are coming down and using it. It has a lot of economic value, and it’s another point of interest when visiting Carpinteria on a walking tour. It puts our community in a really good light when you get off on the train tracks. It has an income stream, too, so it’s covering some of its costs, which is important because municipal budgets are shrinking.
Why IsN’T Th ERE A l oC Al d o g P ARk?
We proposed it at a neighborhood meeting at Heath Ranch and got a big no. We proposed it a neighborhood meeting at Monte Vista and got a big no. We proposed it at a neighborhood meeting at Memorial Park and got a big no. You’ve gotta find a place that it doesn’t impinge on existing uses. (Editor ’s note: After Matt was interviewed for Carpinteria Magazine, the city council gave him the go-ahead to study potential places for a dog park.) ♦ WINTER2019 87
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Emanuel “Bucket” Baker, president of Rose Lane Recording Studios, on the sound stage.
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Small town, big beats S t a t e - o f - t h e - a r t re c o rd i n g s t u d i o ro c k s R o s e L a n e B y Chri s t i a n Be a m i s h • Ph ot os By Jos h ua Curry
fter 35 years as an on-again/off-again recording studio/party spot, Rose Lane Recording Studios LLC has re-emerged as a state-of-theart recording and production facility, tucked in amongst the warehouses and office spaces of Carpinteria’s east side industrial park. “We can record anything here you need to do,” Rose Lane President Emanuel “Bucket” Baker explains, “from the Santa Barbara Symphony to garage bands, we have the equipment to accommodate them.” With connections to Jimmy Messina, Kenny Loggins, and John McEuen of the Nitty Gritty Dirt Band, Rose Lane Recording Studios has a storied past. At some point in 2012, McEuen’s son Jonathan—a prodigious musical talent in his own right—introduced Rose Lane to John Carey, whose company Lightwave Systems Inc. makes instruments that convert sound into digital data. “We tore the walls apart,” Carey explains, “and saw the bones of a studio were still there.” Crucially, the interior walls were each structurally isolated, completely separating the various recording rooms. “We saw that we could rebuild, and I bought the space in late 2013,” Carey said. Of course, any remodeling job
J Hanlon makes adjustments to recorded tracks. WINTER2019 89
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J Hanlon works with NorwegianAmerican singer Antoinette Kristensen.
takes longer and costs more than it seems it will at the beginning, and with the equipment involved in creating a 21st-century recording studio, investing in Rose Lane was not for the faint of heart. Down to the studs, Carey completely re-wired the building, laying the groundwork for the interconnected system of microphones, monitors, amps, and mixing equipment that is in place today. One million dollars went into the piano, keyboards, two control boards, speakers, and wires alone. A brand-new Neve analog mixing console (the finest analog mixer available) dominates the control room like the bridge on the Starship Enterprise—a dizzying array of knobs, dials, and gauges that in the right hands bring out the subtlest nuances in a performance. The tracking room where the musicians play, with a completely separate vocal room to the side, features a rock wall along the base, timber-framed glass fronting the control room, cedar-planked walls and ceiling in wedgeshaped segments. Lengths of bamboo like a tropical hut surrounding the drum set, and each material—rock, cedar and bamboo—was designed and installed under the guidance of a sound engineer to provide the optimum acoustic environment for recording. Carey brought Baker on board as Rose Lane’s president not only to help guide recording sessions, but also to guide Rose Lane Studios into the future. The longtime touring drummer and studio musician brings solid music-world bona fides to the job, including touring and drumming for Aretha Franklin, Michael Jackson, and Kenny Loggins. As for the facilities, the digital sound stage behind the recording studio can be arranged for commercial car shoots or full stage productions. At 35-feet long, 25feet wide and 20-feet tall, the stage is equipped with overhead racks for any manner of lighting or sound, including stage productions or live-streaming concerts. One of Rose Lane’s artists, the LA rapper Mr. Criminal, has a live-streaming performance planned. And while Mr. Criminal comes off the streets with a hard edge to his performances, Rose Lane produces artists in all genres from hip hop to R-and-B, pop, country, and rock, to easy listening. Even as the digital age has allowed artists more opportunity for self-promotion and ownership than ever before, Baker points out that the step to a professional recording studio is one that cannot be duplicated. With a fundamental understanding of the role that social media and digital platforms play in emerging musicians’ success, both Baker and Carey embrace all aspects of the ever-evolving realities of the music business. “In the old days,” Carey said, “if you sold 100,000 albums you
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Control room Vocal room
Studio manager Aaron Alvarez in the tracking room.
made $1 million. Now, one million streams on Spotify gets you $7,000.” But both Carey and Baker see opportunity in the new and old ways of the music industry. A strong social media presence is a given, Baker notes, but touring and performing live is also essential. “Most cats now are going out and working,” he said, which harkens back to the classic days of music. “We are riding the wave of the new music industry,” Baker says. And with the tools and facilities available at Rose Lane Recording Studios, that ride is just getting started. ♦ WINTER2019 91
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Russell Cup, 1915 or 1916
100 years and still running
Celebrating Russell Cupâ€™s storied past
he 100th Russell Cup Track and Field Meet will take place on April 13, 2019 at Carpinteria Valley Memorial Stadium. The event is Californiaâ€™s oldest high school track meet and counts five future Olympians among the thousands of athletes to run, jump and throw through its history.
Rooted in a turn-of-the-century Carpinteria tradition to hold footraces and a picnic at the end of the school year, the Russell Cup Meet earned its name and official start in 1914. A prelude event was held in 1913, when Carpinteria High School Principal Francis Figg-Hoblyn and others decided to elevate the local competition to a
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1957 CARPINTERIA HIGH SCHOOL YEAR BOOK: Lucy Mendez Diaz dis plays the trophy wh ile Phil Schuyler is warmly congratulated by Yol anda Salvestrin Simon. Lu cy and Yolanda were Russell Cup princesses, electe d by their peers to award trophies to event win ners. This was the onl y role that girls had in Ru ssell Cup until 1960 , when they were finally allo wed to compete.
Fred Greenough, left, and Dale Schuyler display the 1934 Russell Cup medals and trophies. Greenough lettered in track and tennis at Carpinteria Union High School, then went on to work as coach, principal and superintendent. He managed the Russell Cup Meet for more than 25 years. Schuyler set the CIF record in the 1-mile race.
Santa Barbara News-Press, April 2, 1941
P H OT OS C OUR T E S Y OF C AR P I N T E R I A VAL L E Y MUS E UM OF H I S T OR Y AN D C AR P I N T E R I A H I GH S C H OOL .
Ahead of the 1941 Ru ssell Cup, the Santa Barbara News-Press an nounced that Frank Wykoff, three time Oly mpic gold medalist, would award a troph y to the winner of the 100-yard dash. In the 1934 Russell Cup, Wykoff had put on an exhibition 100-yard dash, which he ran in 9.7 seconds. He was advertised as the “W orld’s Fastest Human” because he’d alread y won two Olympic golds for the 4x100 yar d relay, and was the world record holder in the 100-yard dash. Wykoff won his thi rd gold medal in the 1936 Berlin Olympics . In between Olympic victories, Wykoff tau ght and eventually became principal at Carpinteria Union Elementary School (w hich became Main School).
multi-school event that included grammar and high schools between Carpinteria and Ventura. The 1913 event was a success, and in 1914 Howland Shaw Russell and his wife, Katharine, donated a silver cup to be awarded to the school that amassed the most points. Thus, the Russell Cup was born. The 100th Russell Cup falls five years after its centennial anniversary due to a hiatus during World War II and a one-year break in 1949 to allow for construction of a new
THE FLAGS FLY AT THE 1971 RUSSELL CUP held at its longtime home of Memorial Stadium at what is now Carpinteria Middle School. Is that Lou Panizzon pictured center?
track at Memorial Field—then the home of Carpinteria High School, now the home of Carpinteria Middle School. In honor of its 100th year, the 2019 Russell Cup will include historic memorabilia and photos from years past. A commemorative logo will be chosen for the event, and organizers expect athletes and volunteers from Russell Cups past to participate in special events. For more information, follow Russell Cup on Facebook and visit www.russellcup.com. WINTER2019 93
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In 1960, R ussell Cup opened to giving fle female co et-footed mpetitors Sarah Ja Carpinter , ne “Sari” ia an oppo Small of rtunity to As repor showcase ted by h her speed er brothe May/June . r Ward S 2014 edit m a ll in the io Historical n of the Carpinter Society N ia Valley ewsletter, Regional “Participa IX Wester ting in th n Division Angeles, e Champion Sari brok ship in Lo e the Cali 9.2 in the s fo r n ia girls’ r 75-yard d ecord of ash by sm 9 seconds ashing th flat. She e tape in also took record in first and the 100-y broke the ard dash.” spring, sh After grad e went on u a to ting that c Track Fin als, one ste ompete in the Nati onal A AU p below O lympic tria ls.
GEORGE BLISS, CARPINTERIA UNION HIGH SCHOOL class of 1936, was a talented runner in his prep school days. He set the Russell Cup Meet record with a 1:26 finish in the 660 yard dash, and the record stood for 11 years. He volunteered as a meet official for many years before he was chosen as honorary meet director.
THIS SPEEDY RUNNER Gregg Carty hits the tape first in the 880 and helps the Warriors to win the A Division title. Photo: Santa Barbara News-Press, April 9, 1972.
MID-1970s: DAVID BAILARD, a 6-foot jumper, clears the high jump bar using the old straddle technique that preceded the Fosbury Flop. 94 CARPINTERIAMAGAZINE.com
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relay in maybe shown starting the “KAREN POULOS is m in CHS track rently #15 in the 100 ’80 or ’81. She is cur stands behind ked pac because of the history. I like this one high were ior jun the at bleachers her. Back then the therefore, the up area was limited; smaller and the warm much more room packed. Now there is stands were always e of atmosphere. typ e re isn’t that sam to spread out so the the old Memorial y thing I miss from That is about the onl Field.”
- Meet Director Van
SENIOR TOM GREWE, pictured at the head of the pack, won the mile and two-mile in 1982, setting records in both. He then became state champion in the 1600 meter. Also noteworthy from the 1982 meet were Carpinteria resident Sarah Allaback’s finishes. The Cate School sophomore also broke Russell Cup records in the mile and two mile.
VAN LATHAM, Carpinteria High School Class of 1978, has been the Russell Cup Meet Director for over 30 years. He excelled in football, basketball and trac k as a student at CHS, then wen t on to play rugby at Stanford University. In 1983, he cam e home to teach and coach at CHS . He’s the heart and soul of the Russell Cup, into which he pour s hundreds of hours each year . Coaches and athletes from up and down the state look forward to competing in his beautiful ly orchestrated annual event.
ONE OF THE MOST IMPRESSIVE CARPINTERIA HIGH SCHOOL ATHLETES of all times Coley Candaele outran the Russell Cup competition and ultimately claimed a State Championship Title in the mile in 1990. ♦ BILL SWING
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Mary Gonzalezâ€™ spiced kabocha squash cake: totally vegan and totally delicious.
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Sugar and Spice and everything nice
Five locals share their holiday favorites By L E A Boyd Ph oT os By JoE L CoN Roy
hen the holidays arrive, the bakers come out. They may lay low most of the year, hiding their awesome powers of chemistry and art behind closed doors. But when the sun sets earlier, the nights turn cold and the carols start to play, they give in to the urge. They don their aprons, plug in their Kitchen Aids, preheat their ovens, and make their magic. They bake and bake, and we eat their crunchy, sweet, whipped, sprinkled, layered delights. Carpinteria Magazine found five of these other-worldly home bakers and dragged them out of hiding. They agreed to create something marvelous for Carpinteria Magazine readers. Each one shared a recipe with us and baked it up beautifully. When we got them together for photos, you can guess what they talked about between bites: baking.
Mary completes her edible art piece with a drizzle of local honey.
MA Ry GoNzAlEz
Mary Gonzalez has been baking for as long as she can remember. “I grew up with four older sisters and a stayat-home mom, which meant we were baking quite often,” she says. Gonzalez honed her skills while working at numerous bakeries and studying in Santa Barbara City College’s culinary program. She also worked as a pastry chef and briefly ran her own wedding cake business. Last year, Gonzalez and friends Maddie and Trevor Gordon released “The Tiny Mess,” a cookbook featuring dozens of recipes and profiles about people who create culinary delights in small (well, tiny) kitchens. Copies can be ordered at www. thetinymess.com. Since then, Gonzalez has professionally pivoted, spending less time in her own tiny kitchen and more time farming. She sells her locally grown flowers and medicinal herbs at area farmers markets. Baking, however, brings out her creativity. She likes having tried-and-true recipes that she can add to or subtract from to create something wholly unique. “It’s like having a blank canvas and instead of adding splashes
of color, it’s splashes of flavor.” Then there’s the visual part. Decorating, she says, is her favorite aspect of baking. For Gonzalez, it’s not about store-bought dyes and decorations. She prefers “foraging flowers, sprinkling bee pollen or honey all over the top, adding the beauty of nature.” For Carpinteria Magazine, Gonzalez dazzled camera and tastebuds with her Spiced Kabocha Squash Cake topped with coconut cream, which showcases the season change by highlighting winter squash and pomegranates. It’s a vegan cake, though its lack of butter, eggs, and cream is completely undetectable and no reason for non-vegans to shy away from this showstopper. WINTER2019 97
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Mary’s spiced Kabocha squash caKe
F R os T I Ng IN g R E dIE N T s
Baker’s note: Start this process one day before baking cake
4 cans coconut cream (preferably Trader Joe’s brand) 1/2 cup local honey 1 teaspoon vanilla bean powder 1 Tablespoon vanilla extract Pinch of salt
P R oC E s s
Refrigerate coconut milk cans one day prior to making cake and frosting. This helps the coconut fat separate from the water in the can. On day two, drain water, which should leave 3 cups of coconut cream for use. Scoop coconut fat into a cold mixing bowl. Whisk on high speed, either with a hand blender or Kitchen Aid. Add remaining ingredients. Whisk until still peaks form (you are whipping cream; it’s just dairy free).
C A k E I Ng R E dIE N T s
Recipe makes three 8-inch cake rounds 1 1/2 cups (12 oz.) squash puree, see process below 1 1/2 cups sugar 1/2 cup brown sugar 2/3 cup sunflower seed oil 1/2 cup non-dairy milk 2 Tablespoons molasses 2 Tablespoons vanilla 2 teaspoons cinnamon 2 teaspoons cardamom 1 pinch nutmeg 1 teaspoon salt 2 cups + 2 Tablespoons flour 1 Tablespoon + 1 teaspoon baking powder
J EssI C A M A yER
Growing up in Maine, where the winter weather restricts outdoor play, Jessica Mayer spent hour upon hour baking with her mom and sisters. “The creative process and delicious reward of baking just couldn’t be beat,” she says. “It was something that brought us together.” By the time Mayer made it to the West Coast, the baking bug was a permanent condition. She completed San Diego Culinary Institute’s baking and pastry program, excelling in a curriculum that included breads, croissants, tarts, cookies, cakes, pies, and ice cream. For five years after that she baked wedding, birthday, and occasion cakes professionally before having her first child and becoming a fulltime mom. The Grasshopper Pie that Mayer shares with Carpinteria Magazine readers is a family tradition stretching back to her great-grandmother. She says it’s “far from a culinary masterpiece, but it is one of the things I can remember making with my mom from a very early age. Her grandmother, Granny Bee, found the recipe and would make it with my mom and her sisters and brother. They always hated the mincemeat and pumpkin pies that the holidays offered, and this recipe boasting marshmallows and chocolate cookies as the key ingredients became an instant hit with all the kids.” Granny Bee let the kids pound the cookies to crumbs, then they all took turns hand whipping the cream and counting marshmallows into a pot while stirring them into a melted pool of deliciousness. Mayer ’s mother continued the tradition with her girls, as has Mayer with her children. “It feels like a family treasure, like a secret recipe, like a green minty marshmallowy family heirloom of the best kind,” she says.
squA s h P u R E E PR o CE s s
Cut squash in half, scooping out pulp and seeds, discard Place squash flesh down in a lined baking sheet Roast until tender, about 45 - 60 minutes. It’s ready when a fork easily pokes through. Scrape out flesh into a food processor or blender. Blend until smooth. If still chunky add 1-2 Tablespoons of water at a time until the texture is right. Chill puree.
C A k E BA T T E R P R o CE s s
Preheat oven to 350 degrees. Mix all dry ingredients together. In separate bowl, whisk all wet ingredients together. Combine dry and wet. Fold in chocolate chips and pomegranate seeds. Pour batter evenly in oiled and lined cake pans. Bake 35-40 minutes, or until cake bounces back.
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Pecan pie bars
Jessica’s Grasshopper pie C Ru s T I N gR E dIE N T s
2 Tablespoons melted butter 20 crushed Oreo cookies (regular, not double cream)
P R oCE s s
Combine butter and crushed cookies and press in pie plate.
launching the catering company Simply Marvelous BBQ. The pair is still going strong. Though she bakes regularly for Simply Marvelous, baking at home is tricky, she says, with a baby to care for and two children who need help with homework and to be driven to activities. The pecan bars she shared with Carpinteria Magazine are her go-to crowd pleaser for the holidays. A spin-off on pecan pie, the recipe “is so simple and so delicious,” Diamond says.
F I l l IN g IN gR E dIE N T s
24 marshmallows 1/2 cup milk 4 Tablespoons green creme de menthe 2 Tablespoons white creme de cocoa 1 cup cream, whipped
P R oCE s s
Melt marshmallows in milk. Add creme de menthe and creme de cocoa. Chill. Fold in whipped cream. Pour into shell and freeze. Serve frozen.
JA ImE d IA moNd
One of Jaime Diamond’s earliest baking memories might have scared off the culinarily faint of heart. She remembers an October afternoon when she was 5 and she helped her mother put pumpkin pies in the oven before leaving their San Francisco home to pick up her brother from football practice. On the way, the Loma Prieta earthquake hit, severely damaging the family home. “When we got home there was pie all over the oven,” Diamond says. “Our joke for years when we made pumpkin pie was calling it quake pie.” Diamond says her fear of earthquakes never undermined her love of baking. She calls herself a “creative who needs structure,” the ideal qualities for someone who must precisely follow a recipe but add art for panache. She enrolled in the California Culinary Academy in San Francisco and after graduation was hired to be the pastry chef at Miro, the Bacara Resort’s fine dining restaurant. Diamond left Bacara after she had her first child. About 10 years ago, she started working with a friend who was
Jaime’s pecan pie Bars CRusT INgREdIENTs
8 ounces cream cheese 1/2 pound plus 1/2 stick butter 2 2/3 cups all purpose flour
Heat oven to 350 degrees. In a stand mixer with the paddle attachment, combine room temperature cream cheese and butter until smooth. Add flour and mix until a ball forms. Remove from mixer and form a rectangle. On a piece of parchment, roll out the dough to fit a half-sheet pan. When it’s all rolled out, keeping it on the parchment, lay it in the pan so it goes up the sides to form walls. Put in the fridge for 10 minutes
5 eggs 2 cups chopped pecans 1 1/2 cups brown sugar 3 Tablespoons vanilla extract Pinch salt
Mix eggs, sugar, salt and vanilla until smooth. Mix in pecans. Pour onto crust and bake until filling is no longer jiggly and there is a nice crust across the top, about 30-35 minutes.
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T ESSA v A N dER WER f f
Jessica Mayer slices her Grasshopper pie with Tessa van der Werff, left, and Jill Bailard. Holiday decor by Heritage Goods & Supply, Susan Willis LTD., and Tidepools.
To b y SETS ThE SCEN E
After 19 years coordinating weddings, Toby Theule remains 100 percent genuine when she professes to love her job. The ever-enthusiastic Theule donned a different hat to help us style Carpinteria Magazine’s bakers photo shoot, and her wealth of event planning experience made the evening so much sweeter. When it comes to coordinating weddings, Theule says that education is key. “I tell people that they wouldn’t attempt to build a house or have a baby without searching out wisdom from trusted professionals. Well, planning a wedding is like both of those endeavors; you don’t know how challenging it is until you’ve done it.” Theule manages to fit the “big day” of others into her own busy life as a mother of three. She’s planned weddings of all shapes and sizes—from 16 to 300 people, and from two years of lead time to 10 weeks. Find her at www.sbweddingcoordinator.com/.
Many bakers find that their relationship with the craft is inextricably connected to their relationship with family—Tessa van der Werff included. “All my love of baking and cooking in general comes from my mother.” As a child, van der Werff loved helping her mother cook, sitting on a stool and chopping, peeling or stirring with her in the kitchen. Those cherished times in her mother ’s kitchen continue even now that van der Werff has her own trio of mini cooks in her own kitchen. “It is amazing how much you learn from cooking together,” she says. “Cooking gives you a great sense of community and a lovely reason to gather together — after all there is only so much cake you want to eat on your own!” Her fond baking memories also encompass her first steps toward independence. She and her sister regularly added new blemishes to the butter-stained oatmeal chocolate chip cookie recipe on the fridge within reach of their little hands. Their kid-assembled ingredients were well tasted before going into the oven. “I don’t think we ever got a full batch baked from that recipe, due to all the spoonfuls of batter that went missing,” she laughs. Over the years and in her own kitchen, van der Werff honed her skills with cookbooks and access to diverse and high-quality produce sold at local farmers markets, and on the farm she operates with her husband, Robert Abbott. Having grown up making sugar cookies and gingerbread cookies around Christmas, she added a twist recently and developed the sandwich cookie recipe she shared with Carpinteria Magazine. She and her daughters make the cookies for teacher holiday gifts. “They were inspired by some serious love of sprinkles from my girls and the desire to have something that looks a little more put together,” she says. “Rainbow sprinkles make everything festive and that little bit of extra effort to make a sandwich cookie goes a long way.”
Tessa’s Rainbow sandwich cookies Baker’s note: This is a bit of a labor intensive recipe, but totally worth it.
Su gAR C ook I ES I NgREdI ENT S
ChR I STI N A bRINgS ThE bloom S
Christina Welch’s floral arrangements beautified our baker’s shoot. Welch started working with blooms at age 13 in her mother’s flower shop. Over 30 years later, Welch is still enamored with the art of floral design and the beauty that flowers and foliage add to special events. Find her at christinawelchfloral.com/.
1/2 pound butter, room temperature (2 sticks) 1 1/2 cups white sugar 1 large egg 1 teaspoon vanilla 3/4 teaspoon salt 2 1/2 cups all purpose flour, plus more for rolling out the cookies Nonpareil sprinkles for rolling cookies in after baked and frosted
Combine the sugar and butter in a bowl with either an
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Rainbow sandwich cookies electric stand mixer or a hand held one. Beat together for about 5 minutes, until light and fluffy. Add egg, vanilla and salt; mix until combined. Add the flour by halves and mix until incorporated. Transfer dough to a work surface and divide in half. Shape into disks, wrap in plastic wrap and put in the fridge. The dough needs to cool for at least 2 hours and will keep up to a week. Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper. Roll out the dough on a floured surface to 1/4 inch thickness. Choose small cookie cutters with simple shapes: hearts, christmas trees, stars (stay away from those reindeer with antlers!). This recipe will make about 4 very packed cookie sheets of cookies (around 100 tiny cookies), probably more if you don’t have helpers who like to eat the dough. They cook quite quickly—check on them after 5 minutes. Transfer to a wire rack to cool. As the cookies are cooling, make your frosting. Each recipe below makes enough to fill one pastry bag. Make-ahead tip: You do not need to do all this in a day, and it would be difficult to anyway. Make the dough one day, cookies another and then ice either the same day or the following.
C h o Co l A T E F Ro s T IN g IN g REdI ENT s 2 Tablespoons butter 4 squares of semi-sweet chocolate, about 2 ounces 1 1/2 cups powdered sugar 3 Tablespoons cream 1/2 teaspoon peppermint extract for minty chocolate frosting (optional)
P R oCE s s
Melt the butter and chocolate in a double boiler. After completely melted, remove from heat, add powdered sugar and cream. Beat until frosting is firm and spreadable.
VANI l l A F RosT I Ng 1 3 1 2
1/2 cups powdered sugar Tablespoons butter, room temperature teaspoon vanilla Tablespoons cream
Combine all ingredients and beat until firm and spreadable. Fill a pastry bag or use a spatula to spread frosting on back side of the cookie, place another, back side facing the frosting, and make your cookie sandwich. Roll the edges in sprinkles of your choice: non pareils, sanding sugar, etc. Be sure to cover all frosting with sprinkles by rolling the cookie edges thoroughly through the sprinkles. Tessa’s note: This sugar cookie recipe is halved from the original, found in Martha Stewart’s Baking Handbook.
J I l l B A I lA R d
Jill Bailard’s friends reserve dessert duty for her whenever they throw potlucks. And when Jill contributes baked goods to an event for Friends of the Carpinteria Library—a nonprofit whose board she sits on—it’s not unusual to hear the question, “Which ones did Jill make?” The Bailard family has produced almost as many incredible bakers as avocados. Jill remembers baking with her grandmother Kay Bailard as a child, when the big thrill was holding the hand mixer to make cookie dough. Her lack of formal training has done nothing to reduce the quality of the treats that sail forth from her oven. She pores over cookbooks and blogs, and she’s always experimenting with new recipes. “I love create something that others enjoy. It is fun to take a recipe and find a way to make it your own,” Jill says. WINTER2019 101
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Surrounding their baked greats (not just goods) are, from left, Toby Theule, Mary Gonzalez, Tessa van der Werff, Jill Bailard, Jaime Diamond and Jessica Mayer. When Carpinteria Magazine requested a recipe, Jill dug deep into family tradition and pulled out the honey cookie recipe passed down from her great-grandmother Harriet Bailard. “I never liked the cookies as a child,” she admits. “They were missing an important ingredient that I thought all cookies should have, chocolate.” Once Grandma Kay passed away, Jill’s aunt Mary Foley took over the honey cookie-making duty, leaning on Jill’s father, Jim Bailard, to stir the sticky dough. Every Christmas they distribute them to the family, and Jill confesses that this is the first year she’s attempted to make the family cookie on her own.
Jill’s Bailard Family Honey Cookies
I N gR Ed IE N T s
4 cups sugar 1 cup honey 2 cups buttermilk 8 ounces sliced almonds 1 6-ounce package of citron peel 1 6-ounce package of lemon peel 1 6-ounce package of orange peel 7 1/2 cups of flour (approximately), divided 1 teaspoon of cinnamon 1 teaspoon of cloves 1/2 teaspoon of salt 1 Tablespoon of baking soda
In a large pasta pot, combine the sugar, honey, and buttermilk. Simmer for 15 minutes on low. Cool slightly. Mix in almonds, citrons, lemon peel, orange peel, 4 cups of flour, spices and salt. Stir to combine. Once the mixture is cool, add in baking soda and more flour (around 3 1/2 cups) until the mixture isn’t too sticky. You will need a good sturdy wooden spoon to combine everything together. Once the dough is mixed, let it stand overnight or up to 3 days. Roll out the dough on a floured towel or board. Use a 2-inch cookie cutter to cut out the cookies. Bake at 375 degrees for about 10 minutes until lightly browned. These cookies get better with age and more chewy. The cookies also freeze well. ♦
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s t a E
If you’re looking for anything from a snack to a nice dinner out with friends or family, try some of Carpinteria’s favorite local restaurants. J A Ck’S B IS T R o
Healthy California Cuisine. Enjoy freshly baked bagels with whipped cream cheeses. Breakfast, lunch, and beyond! Must Try: Blackstone Benedict: w/avo, bacon, tomato 5050 Carpinteria Ave., Carpinteria, CA 93013 805-566-1558 • bagelnet.com
T hE SPoT
Just steps from the beach, The Spot is a classic hamburger stand serving up delicious American and Mexican food at affordable prices! Must Try: Famous Chili Cheese Fries 389 Linden Ave., Carpinteria, CA 93013 805-684-6311
Ch o Co l A T S du C AlIBRESSAN
REy NAl do’ S BAkE Ry
“Tempting your taste buds” with confectionery delights expressing a true joie de vivre! Must Try: French Bisous: Dark and milk chocolate ganache flavored with tangerine liquor. 4193 Carpinteria Ave., Ste 4, Carpinteria, CA 93013 805-684-6900 • chococalibressan.com
Mexican & European Bakery. Handmade, traditional Mexican fare to the finest quality wedding cakes & desserts. Must Try: Chile Verde Pork, Eggs & Cheese. 895 Linden Ave., Carpinteria, CA 93013 805-684-4981 • reynaldosbakery.com
T h E S h o A l S R EST Au R ANT
SI AM El EPhANT ThAI R E S TAuRANT
Fresh seafood selections, steaks, rack of lamb, pasta and many housemade desserts, cocktails, craft beers and fine wines. Must Try: The Banana Reef 6602 Old Pacific Coast Hwy, Ventura, CA 93001 805-652-1381 • cliffhouseinn.com/shoals.htm
With it’s reputation of authenticity and excellence, Siam Elephant stays true to the culinary culture and influences of Thailand. Must Try: Pad Thai 509 Linden Ave., Carpinteria, CA 93013 805-684-2391 • siamelephantusa.com
dA N N y’S dE l I
u NC lE C hEN RE S TAuRANT
dElgAdo’S MExICAN RESTAuRANT
zook ER S R ESTAu RANT
BEAC h l I qu o R
gIovANNI’S PIzzA CARPINTERIA
PAC I F I C hEAlT h Fo o d S
T h E P A lM S
MI FI EST A MARkE T & d E lI
Danny’s Deli has been serving Carpinteria for 32 years with Tri-Tip, Turkey and Roast Beef all cooked on site. Must Try: Famous Tri-Tip Sandwich 4890 Carpinteria Ave., Carpinteria, CA 93013 805-684-2711
Carpinteria’s Classic Mexican Restaurant since 1965, family-run restaurant offering enchiladas, fajitas & other Mexican eats, plus cocktails. Must Try: Traditional Burrito 4401 Carpinteria Ave., Carpinteria, CA 93013 805-684-4822 • delgadoscarp.com
Locally owned branch of a longtime Californiabased fast-food chain serving traditional burgers & delicious soft-serve ice cream. Must-Try: Chocolate Dipped Soft Serve 5205 Carpinteria Ave., Carpinteria, CA 93013 805-684-3602
Specialty pizzas (meat & veggie), pastas, calzones, sandwiches & games in a casual, sit-down space, delivery or to go. Must Try: Giovanni’s Original Lasagna 5003 Carpinteria Ave., Carpinteria, CA 93013 805-684-8288 • giovanniscarp.com
Mouth-watering steak and seafood you can cook yourself, delicious salad bar with to die for croutons! And live music on the weekends! Must Try: Filet Mignon dinner 701 Linden Ave., Carpinteria, CA 93013 805-684-3811 • thepalmscarpinteria.com
Since 1991, Uncle Chen has been proud to serve local produce from the farmers market and homemade recipes. Must Try: Casitas Green 1025 Casitas Pass Rd., Carpinteria, CA 93013 805-566-3334
Local organic produce, fresh fish, and sustainably raised meats. The “FARM TO TABLE” approach ensures the freshest, food in town. Must Try: Bacon wrapped, Filet Mignon 5404 Carpinteria Ave., Carpinteria, CA 93013 805-684-8893 • zookersrestaurant.com
Best known for their award wining burritos, Beach Liquor has a vast array of snacks, drinks and adult beverages as well as a full Mexican Grill. Must Try: Any of the burritos or tortas 794 Linden Ave, Carpinteria, CA 93013 805-684-2919
Pacific Health Foods serves the best smoothies in Carpinteria. Also fresh juices, organic baked goods, sandwiches, acai bowls, coffee & tea. Must Try: Scarlet Begonia Juice 944 Linden Ave., Carpinteria, CA, 93013 805-684-2115
Delicious Mexican grill at an affordable price. Breakfast, lunch and dinner all day. Grab some sides from the market and take it anywhere! Must Try: Asada Burrito 4502 Carpinteria Ave., Carpinteria, CA 93013 805-684-2235
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REAL ESTATE REV I EW
Let Jon-Ryan and Kirk help guide you home Privileged to sell Carpinteria Real Estate
5280 Ogan Road $1,050,000 Sold Price 3 Bed | 2 Bath | 1,444 Sq Ft
4932 7th Street $1,085,000 Sold Price 2 Bed | 2 Bath | 2 Units
1350 Limu Street $781,000 Sold Price 3 Bed | 2 Bath | 1,170 Sf
3134 Serena Avenue $1,995,000 Sold Price 4 Bed | 3 Bath | 2,560 Sq Ft
Kirk G. Hodson
— Broker Associate 805.450.3307 firstname.lastname@example.org
— Realtor® 805.886.6527 email@example.com
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REAL ESTATE REV I EW
REAL ESTATE SALES BUYING OR SELLING
GARY GOLDBERG Realtor | Broker | Attorney (805) 455-8910 | BRE: 01172139 1086 Coast Village Road Santa Barbara, California 93108
WHETHER YOU ARE BUYING OR SELLING IN THE CARPINTERIA, SANTA BARBARA OR MONTECITO AREA, I PROVIDE IN-DEPTH ASSISTANCE FOR ALL YOUR REAL ESTATE NEEDS.
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REAL ESTATE REV I EW
LOVE WHERE YOU LIVE O C E A N
L U X U R Y
R A N C H
SANTA BARBARA MESA
144 LAS ONDAS, LISTED AT $2,200,000
6701 RINCON ROAD, CARPINTERIA
Y O L A N D A VA N W I N G E R D E N
Seascape Realty Buying or selling a home with us is like a walk on the beach! GREAT LOCATION...4 beds, 2.5 bath in a wonderful development, The Meadow. Master bedroom with a private patio, vaulted ceilings, 3 beds and bath upstairs, living room with a fireplace, family room, dining room and 2 car attached garage. OffEREd AT $985,000 Shirley Kimberlin at 805.886.0228
2 BLOCKS fROm WORLd’S SAfEST BEACh…Large Concha Loma 3 beds, 2 bath home boasts vaulted ceilings, paneled garage, closet space and a wood burning fireplace. Pelican water system, lap pool and plenty of space for family get togethers. OffEREd AT $1,050,000
dELIGhTfuL COTTAGE...2 bed, 2 bath cottage style mobile. Bright open floor plan has new laminate flooring throughout. Cathedral ceilings, drywall, personally designed office adjacent to designer glass double entry doors. Kitchen has stainless steel appliances, walk in pantry and center island. OffEREd AT $349,000 Nancy Branigan at 805-886-7593 hALf BLOCK TO BEACh...Delightful condominium, upgraded one bed, one bath with Travertine flooring, granite counters, newer appliances, and plantation shutters. One car carport with private storage. OffEREd AT $549,000 Shirley Kimberlin at 805.886.0228
Nancy Branigan at 805-886-7593 or Terry Stain at 805-705-1310
ExploRE ouR BEACHSIDE VACATIoN RENTAlS AT SEASCApEVACATIoN.Com
4915-C Carpinteria Ave. Carpinteria • 805.684.4161
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REAL ESTATE REV I EW
- IT’S ALL ABOUT THE SERVICE CARPINTERIA | MONTECITO | SANTA BARBARA
LORI CL ARIDGE BOWLES 805.452.3884
· lori @ montecito.associates
Accomplished and experienced, these real estate agents work hard to maintain constant and clear communication. With shared enthusiasm for having clients feel good about the end results, a single purpose guides them each day – keep clients informed. Their neighborhood knowledge comes from many years of living in Santa Barbara and representing Santa Barbara properties. Recognition has been given to Lori and Dana with awards for distinctive and creative advertising. In addition to their impressive 2017 sales performance, they both were awarded the Coldwell Banker International President’s Circle Award. This exceptional achievement ranked them among the top Coldwell Banker independent sales professionals worldwide. Their market knowledge, industry experience and dedication to their clients have elevated their business to this elite level, and will continue to yield rewards in the future. Lori and Dana are very passionate about their work and take pleasure in working in this community with its rich cultural heritage and active sports, art, music and theater venues. Dedicated. Professional. Skilled Negotiators. Excellence in Advertising. THIS IS MONTECITO.ASSOCIATES
Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. \CalRE#01961570 CalRE#01465425
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REAL ESTATE REV I EW
7050 Gobernador Canyon
Alluring property offering a 2/2 Mid Century Ranch home with Ocean & Mountain views. Gorgeous ocean view 5 acres perfect for horses or farming. Two water sources a shared well & a water meter. Offered at $1,995,000
316 Ash Ave.
California Beach Cottage reminisce of long ago days! This home will delight! Two cozy bedrooms with one bath. Enjoy a view deck for alfresco dining and a lush garden. Located in a sought after area, one block to the beach and across the Estuary. Offered at $1,495,000
Realtor Associate BRE# 1080272
Cell: (805) 886-3838 firstname.lastname@example.org www.Sothebyshomes.com www.santabarbara-realtor.com 1482 East Valley Road â€˘ Montecito, CA 93108
Successfully Serving Carpinteria Real Estate for 25 years
Looking to vacation in Carpinteria?
Fantastic, fully stocked, 3 bedroom, 2 bath roomy condo with large front yard and private hot-tub area. This condo is perfect for a large family. It is walking distance to the beach and downtown Carpinteria.
1 block to the beach. This large, upscale vacation home is in the desirable beach area of Carpinteria. The home has 3 bedrooms, 3 full baths, hardwood floors, vaulted ceilings, fireplace and garage. Plus, 3 outdoor seating areas for entertaining.
The Beachcomber is located right across the street from Carpinteria Beach, where you can swim or just relax. At night you can enjoy the beautiful sunsets. The downstairs apartments with patios are available for weekly rentals.
805.684.4101 5441 Carpinteria Ave. Carpinteria, CA 93013
www.murphykingrealestate.com 108 CARPINTERIAMAGAZINE.com
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One Company. Three Storytellers.
t Daily Updates
Everything I list turns to SOLD! 805-886-0228 email@example.com
This week’s listings on the back page
Vol. 24, no. 47
aug. 16 – 22, 2018
Chamber’s Culinary Crawl is back
FFA brings home top prizes
Surf ‘n’ Suds pours for good causes
JGs wrap up summer session
Stoked for surf and skate
On Saturday, Aug. 11, Surf Happens Surf School launched its first ever Board Riders Club Surf and Skate Contest. Local 14 and under kids enjoyed a fun day of low-pressure competition while showcasing their skills. The surfing event was held in 2- to 4-foot south swell at Santa Claus Lane offering highly contestable waves for all competitors. “All divisions showcased skills well beyond their years with smiles ear to ear,” said Chris Keet, owner of Surf Happens. Pictured, U10 surfers charge into the first semi-final, from left, Jamie Ittstein, Santino Molfetta and Dominic Arce. Read more on page 15.
t Every Thursday
t Summer & Winter livingcommunityartshoppingdining
It’s all about you, Carpinteria! Published with Pride in Carpinteria by
RMG VENTURES, LLC
Serving the Community and Businesses Since 1994
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FAVORITE MEXICAN FOOD?
Twin ﬁns to freedom
Carnitas (tacos or burros) Don Roge on Linden
www.sweet smiling landscapes.com
Whatever I need for the day: log, thruster or twin ﬁn
Fresh seasonal vegetables
Greenough surf mat
Maureen Foley Bryn Fox
Christian Beamish Joshua Curry
PREFERRED WAVE RIDING EQUIPMENT?
Glenn Dubock Peter Dugré
MUSICIAN YOU’D CAN’T LIVE BE REINCARNATED WITHOUT INTO? HOLIDAY TREAT?
Chocolate and peanut butter balls
Meet-up with wife under mistletoe.
Third runner up, three years in a row
Boogie board or nothing
Me gusta mucho comer los burritos con chile rellenos y nopales.
Drought-tolerant cottage chaos
See’s Candy molasses chips
With my novel, of course
maureen kathryn foley@ gmail.com
A big, fat, ﬂoaty, foam board
Anything with guacamole
Anything I can keep alive. So basically succulents
ALL THE PIES
Some big, loud, cowboy bootwearing country singer
It was probably a consolation prize. Or I bought it from a thrift store
I-man never die—no reincarnation
HOW’D YOU WIN THAT TROPHY?
Egg nog, pumpkin pie
joshua@ Being a nice guy joshuacurryphoto .com
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FAVORITE MEXICAN FOOD?
Channel Islands Surfboards, MBM, 6’-6” 3-ﬁn
Delgados, combo #2
We’re still in a drought, so a dry planting
Rajas con queso
Apple rhubarb crumb pie
The Land Shark
Flippers and body board
Tamales with mole
Carne asada burrito
Chuck Graham Debra Herrick
Kristyn Whittenton designer
MUSICIAN YOU’D CAN’T LIVE BE REINCARNATED WITHOUT INTO? HOLIDAY TREAT?
HOW’D YOU WIN THAT TROPHY?
www. chuckgraham photo.com
Pie contest (sour cream apple pie)
robin@ coastalview .com
Peppermint dark chocolate everything
Young Ahmad Jamal
Year 20 champion of fantasy football league
Container (I’m a condo dweller)
amymarie@ amymarie orozco.com
Warm chocolate chip cookies
In a bike rodeo when I was 8
PREFERRED WAVE RIDING EQUIPMENT?
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FINAL FRAME S A N DY S E CRE T S A low tide below the Carpinteria Bluffs beckons with geology oft submerged. Anyone who loves a wide beach for walking, bike riding or exploring what's rarely explorable should mark the calendar for this year's lowest tides on Jan. 20 at 3:22 p.m. and Jan. 21 at 4:04 p.m. PHO T O BY S HEL L I K EN LE I N
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Partner with Jon-Ryan and Kirk to guide you home Grateful to sell Carpinteria Real Estate
— Broker Associate 805.450.3307 firstname.lastname@example.org DRE 01876237
Kirk G. Hodson
— Realtor 805.886.6527 email@example.com DRE 01908650 WINTER2019 113
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Season INSPIRATION GROWN LOCALLY
A family owned nurser y in Carpinteria since 1978 Phalaenopsis Cymbidiums Tillandsias Succulents Foliage Plants Arrangements Pots, Baskets, Tins
VISIT THE RETAIL SHOWROOM
M o n d a y- Fr i d a y 9 - 4 : 3 0 • S a t u r d a y 1 0 - 4 3 5 0 4 V i a Re a l • C a r p i n t e r i a • C A 9 3 0 1 3 w e s t e r l a y o r c h i d s. c o m • 8 0 5 . 6 8 4 . 5 4 1 1
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Free magazine about the Carpinteria Valley and the people who live and work here.