Crown City Magazine - August 2019

SURFING

ISSUE

Dog Days of Summer Saving Butterflies Seafood Boil

Wave Riders Dog Days of Summer Del Master Plan

AUGUST 2019

IN FOCUS | PHOTO BY ANTHONY GHIGLIA

Oz through the eye of the Emerald City.

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CONTENTS | AUGUST 2019

Front cover photo of Peter Cuffaro by John Cocozza Back cover photo of Alexa Hammond by Elsie Hammond Contents page background photo by Daron Case

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In Focus

SPECIAL THANK YOU to everyone who entered our surfing photo contest this year!

10 Team Note 12 Notables 16 Toby Cunningham Rides Giant Waves 18 Evolution of the Surfboard 22 Long-Distance Paddle Boarding 28 URT’s Ocean-Inspired Clothing 33 Cole Quinlan Looks to the Future 38 Crown City History 42 Island Girl Goes to the Dogs 50 Monarch Butterfly Bonanza 54 In the Garden 56 Seafood Boil 101 64 Do the Stingray Shuffle

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A U G U S T 2 0 1 9 | Vo l u m e 2 I s s u e 7

PUBLISHER Amy Slack amy@crowncitypublishing.com ASSOCIATE PUBLISHER / ADVERTISING DIRECTOR Heather Canton heather@crowncitypublishing.com EDITOR Leslie Crawford leslie@crowncitypublishing.com CREATIVE DIRECTOR Amy Stirnkorb design@crowncitypublishing.com MANAGING EDITOR Martina Schimitschek PROOFREADER Rose Wojnar

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HEATHER CANTON heather@crowncitypublishing.com (619) 565-7789

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FOR ADVERTISING SALES AMY SLACK amy@crowncitypublishing.com (619) 288-8050

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CONTRIBUTORS Sara Berta, Samantha Bey, Bryn Butolph, Daron Case, Linda Chakos, John Cocozza, Karyn Frazier, Anthony Ghiglia, Lena Hamilton, Elsie Hammond, Karina Heavey, Will Holder, Aysha Jenkins, Mary Sue Andersen Keces, Jenna Lavalieve, Matt Lingo, Jessica Nicolls, Marla Pineda, Kim Quinlan, Chris Russell, Lisa Thompson, Clyde Van Arsdall IV, Christine Van Tuyl, Jen Vernallis, Ann Wycoff, @CoronadoBeachcomber

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Proud Supporter Of Coronado’s Public Schools

KELLEY MOATS kelley@crowncitypublishing.com (619) 964-1499 HOW TO REACH US 830 Orange Ave., Suite B Coronado, CA 92118 (619) 435-0334 hello@crowncitypublishing.com crowncitymagazine.com welcometocoronado.com We make every effort to avoid errors, misspellings and omissions. If you find any, please bring them to our attention and accept our sincerest apologies. Thanks!

Crown City Magazine is published monthly. No part of this publication may be used without written permission of the publisher. ©2019 ALL RIGHTS RESERVED.

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FROM THE CROWN CITY MAGAZINE TEAM | AUGUST 2019

Endless Summer Days!

W

e love summer! Long endless days of sunshine, hot sand between our toes, and the warm, emerald waters of the Pacific hugging our shore. Sun tans, flip-flops, beach cruisers and boards are a unique part of the Nado way of life.

In this issue, we celebrate summer through stories of surf pros here at home and abroad and newcomers to the sport. Plus we look at three veteran watermen who found new love in paddleboarding, and we spotlight one man’s mission to share his love of the ocean and encourage conservation efforts through his clothing line and community awareness events.

August is more than just Crown City Magazine’s

second annual surfing issue. We also pay tribute to our four-footed friends with Island Girl showing us Coronado’s favorite dog-friendly spots. Hometown chef Clyde Van Arsdall gives us his secret to the perfect seafood boil for summer entertaining and we interview one local whose passion is protecting and raising monarch butterflies.

School starts at the end of this month, but we still know our wonderful summer days will continue well into September. Please enjoy our magazine this month as we love to share with you the best of Coronado.

Your Crown City Magazine Team, Amy Slack, Heather Canton, Leslie Crawford and Amy Stirnkorb

Corey Berta SARA BERTA

spending an afternoon in the surf with his son Owen.

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N O TA B L E S | A U G U S T 2 0 1 9

Aug. 22 School Begins Coronado Unified School District For a calendar of important school dates and events, please visit coronadousd.net/ calendar.

Aug. 23-24 Sharp HospiceCare Benefit & Regatta 6pm Hotel del Coronado 10:30am Coronado Yacht Club Two days of festivities are planned to celebrate and benefit Sharp HospiceCare. The 17th annual event starts with a dinner on Aug. 23 and a day of festivities with a regatta on Aug. 24. Guests will cruise along the race course with views of San Diego Bay and the regatta aboard sponsored yachts. Proceeds will benefit Sharp HospiceCare’s Homes for Hospice Campaign, an initiative to build residential hospice homes in San Diego County. Tickets start at $150. give.sharp.com/regatta.

Aug. 25 Bike the Bay 6:30am Embarcadero Marina Park South Cruise 25 miles around the San Diego Bay and enjoy your only opportunity to ride your bike across the San Diego-Coronado Bridge.

The non-competitive event includes a postride festival. Proceeds from Bike the Bay will benefit the San Diego County Bicycle Coalition (SDCBC), a non-profit organization dedicated to making bicycling better in San Diego. Fees start at $40. bikethebay.net Aug. 31 Corn Hole Tournament 9am-4pm, Coronado Yacht Club The third annual Coronado Cornhole Classic will benefit the Cystic Fibrosis Foundation and includes drinks, lunch, raffles and prizes. Team registration is sold out, but $50 spectator tickets are still available. nadocornholeclassic.com.

For a complete listing of events, visit CoronadoCalendar.com

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Timeless Designs for Life Timeless Designs for Life Timeless Designs for Life Timeless Designs for Life

Timeless Designs for Life Timeless Designs for Life

Interior Design Decorating New Construction Renovations Interior Design Decorating New Construction Renovations Renovations Interior Interior Design NewConstruction Construction Decorating New Renovations DesignDecorating Renovations Interior Interior Design NewConstruction Construction Decorating New Renovations DesignDecorating

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COURTESY TOBY CUNNINGHAM

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Toby Cunningham surfs at Nazaré, Portugal, which has become famous for its giant waves in the winter months.

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Portugal’s giant waves lure Coronado pro surfer

ig wave surfer and Coronado native Toby Cunningham knows how to keep calm under pressure. It’s a skill needed at Nazaré, Portugal, famous for having among the largest waves in the world.

“Portugal has without a doubt been the most challenging surf spot,” the 41-year-old professional surfer said.

Cunningham first learned to surf at Coronado’s North Beach when he was 10. It didn’t take long for him to realize that he was constantly yearning for a bigger wave, a bigger challenge, a bigger rush.

In 2003, Cunningham won the first Billabong XXL paddle-in award in Todos Santos, Mexico, equipped only with a wetsuit, a 9-foot-2-inch board and a willingness to hurdle himself down a 56foot drop. It was a world record at the time. Since then, his quest for the next challenging wave has taken him to places such as Tasmania, Australia, Tahiti, Fiji, Easter Island, Bali, South Africa and now Portugal.

At Nazaré, Cunningham has also discovered watercraft piloting. Jet Ski pilots tow surfers into the waves and help with rescues. He trains with free diving, depth diving, weight lifting, cardio and does apnea training.

In 2017, Cunningham was approached by a French filmmaker Thierry Donard, who has worked on National Geographic films, for a documentary featuring athletes in the most extreme conditions.

Called Magnetic, the film has premiered across Europe and will be released on Netflix in 2020.

When he’s not tackling the big waves, Cunningham helps with clean water initiatives in Asia and Africa and contributes to provide education for children in the village of Huaycan, Peru, and at the Milangu School in Zambia.

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EVOLUTION

T H R O U G H T H E Y E A R S | B Y L E N A H A M I LT O N

of the Surfboard T

he soul of surfing was born in Hawaii where the sport was part of Hawaiian culture long before the colonization of the islands. Duke Kahanamoku, the Hawaiian Olympic gold medal swimmer, helped bring surfing to the continental United States and gave demonstrations in San Diego in 1916. Once surfing was introduced in the region, it stayed, and California has been at the center of innovations that propelled the sport to a global multibillion dollar industry. Here’s a look at some of the designs that shaped the modern surfboard.

EARLY 1900s Ancient Waikiki 10 Feet

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EARLY 1900s Ancient Alala 12 Feet

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EARLY 1900s Ancient Olo 12-16 Feet |

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1930 Tom Blake Hollow Paddle Board 15 Feet

1938 Waikiki Style 10 Feet Plus

1957 Dale Velzy / Harold Jacobs Pig 10 Feet 6 Inches

1960 Gregg Noll Gun 12 Feet 23 Inches

1965 Dick Brewer / Hobie Gun 10 feet 10 inches

1972 Dick Brewer Gun 7 Feet 2 Inches

1973 Larry Gordon & Floyd Smith Fish 5 Feet 4 Inches

1980 Simon Anderson Thruster 6 Feet 3 Inches

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CHRIS RUSSELL

Long-distance paddle boarding a different kind of competition Dan Mann, competing in the Catalina Classic, crosses through Long Beach shipping channels encountering large ships along the way.

By SAMANTHA BEY

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an Mann started surfing when he was 12, shortly after he moved to Coronado from Hawaii. He had a natural knack for surfing and was competing in the sport by the age of 19. Though he often fared well and even picked up some sponsorships, he quickly became disenchanted with the complex and subjective nature of the competitions.

“Some judges would be looking for style and artistry while others would be judging just on athleticism. Plus, there was always more to it than just surfing your best — whether or not you had luck with waves, the politics that played into who your sponsors were. The culture of it made it really hard to take yourself to the next level,” he said.

Mann (CHS Class of ’90) was thirsting for a real challenge, and the competitions just weren’t cutting it for him. He heard about a race called the Catalina Classic, established in 1955 and considered the “granddaddy” of paddleboard races, where paddleboarders lay either prone on their bellies or are on their knees and paddle with their hands 32 miles from Catalina Island to Manhattan Beach. “I thought that distance was unfathomable,” he said.

But he wasn’t daunted. In fact, he was drawn to it.

“It’s another way to be in the water, another ocean competition outlet,” he said. He already had a good skill base since surfers get a lot of practice paddling and often paddleboard when

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the waves are bad, and he loved the simplicity of it. “You either beat the other guy or you don’t,” he said with a laugh.

He did his first Catalina Classic in 1992, with his dad as his escort on a nearby boat and, he said, it’s been his life ever since. That first race took him eight hours and 14 minutes; he finished 14th out of 32 contestants.

“I remember thinking I couldn’t believe how fast and hard some guys were paddling. I thought there was no way they’d have anything left at the end. But they did. They still walked away after the end,” he said.

Now the longtime Coronado resident is one of those seasoned paddleboarders. He’s competed in races off and on for 25 years, doing the Catalina Classic seven times in the ’90s and three times since in 2014, 2015 and 2016. His best time was five hours and 28 minutes in the 2015 competition, which he won. “The conditions were lousy that day,” he said. There was a sidewind which, he explained, is the worst condition you can have. “You’d rather have wind blowing straight into you than on the side of you.”

Those conditions worked in his favor because he was used to training in them. He still has the paddleboard he rode that day, which he shaped and glassed himself. “That’s a special one,” he said.

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SPEED AND POWER During that race in 2015, he was escorted by longtime buddy and Coronado native, Chris Russell (CHS Class of ’94). Mann and Russell had been lifeguards together at North Island in the mid’90s, when they’d spend slow afternoons daring each other to various paddle boarding challenges to stay in shape and kill time. Russell was also drawn to the challenge and completed his first race in 1996: the Bay to Bay, a 20-miler from Mission Bay to San Diego Bay. He borrowed an 18-foot Belzy board from Mann’s dad and, feeling the confidence of youth, didn’t fully prepare for the challenge. “It kicked my ass,” he said laughing.

The following year, he trained a little harder and competed in his first Catalina Classic, finishing in 12th place in six hours and 16 minutes.

(Mann finished in eighth place that year.)

According to Russell, races are won and lost in the first 15 to 20 miles. “The top guys go out sprinting, mostly paddling on knees because that’s where you can get the most speed and try to hold that the whole way.

Even if they get tired and slow a little they’re enough ahead of the main pack — which is tired too — to hold the lead.”

Russell has competed in six more Catalina Classics since then and will enter his eighth this year on Aug. 25. To train, he paddles 12 to 20 miles on weekends. During the week,

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Contact Coronado Yacht Club Member Longtime friends (from left) Dan Mann, Chris Russell and Tom Duryea have all competed in the Catalina Classic, a 32-mile paddleboard race from Catalina Island to Manhattan Beach.

he often wakes at 5:30 a.m. to get in some long paddles with enough time to get home and make his daughter, who just finished kindergarten, breakfast.

Mann said he approaches the training like anyone would for an endurance sport, focusing on maximizing speed and power. (He’s also competed in the 32-mile Molokai-2Oahu World Championship three times; his best place was fourth out of 100 contestants in 2017.) When he first started competing, he found training cumbersome and didn’t necessarily enjoy it. But after having two children (now 16 and 18), he began to appreciate that training was a quiet time for him.

For Russell, his training and |

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racing came to a hiatus after he completed the Catalina Classic in 2001. “I went into it cold turkey with zero training. I thought just surfing had been enough. But it was the worst day of my life,” he said. “I’ve never been more miserable,” he said.

In that same year, another Coronado native, Tom Duryea, (CHS Class of ’83, whose dad opened Coronado’s first surf shop, Du-Ray’s in 1971) got serious about his paddle boarding pursuits.

“I always say I was raised on resin, as surfing has always been a part of my life,” he said. Duryea explained that paddle boarding was a nice periphery to surfing; a good pastime when the surf was bad to get in the ocean and stay in

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CHRIS RUSSELL

Chris Russell makes his way to Manhattan Beach during last year’s Catalina Classic. “When you paddle out you can get away from everything.

For miles you’ve got your head down and you’re not paying attention, and then you stop, sit up and look around, and to see where you are and how far you’ve come is really cool,” he said.

there. The truth is, if you finish within a hundred yards behind them you can call it a success.”

Duryea also won his age division (40-49) for the Stock Class in the Molokai race in 2007. Russell said Duryea “can paddle as fast as any 20-yearold; he smokes ’em!”

shape. Duryea’s first race was the Hono Hono, a five-miler in Mission Bay. He competes in what is called the “Stock Class,” specific to 12-foot boards (there’s also an “Open Division” for 14-foot boards and an “Unlimited Division” for any other sizes, usually in the 18-foot range). He got more serious in 2001 and started chasing the bigger races. He competed in the Stock Class division of the Catalina Classic — and won — in 2002, 2003, 2004 and 2010. Russell believes it’s a record to have won the classic that many times.

“I don’t know if they’ll tell you this, but between Tom and Dan, they dominated the sport at different times,” Russell said. “When they show up for a race, it frazzles everyone 26

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INSPIRING EACH OTHER For the past two to three decades, these men have inspired and uplifted one another, mixing years of training and competition with starting companies and raising families.

Despite his long break in competing after that disheartening race in 2001, it was escorting Mann in 2015 that reignited something in Russell. A portion of the race crosses over a cargo ship lane |

AUGUST 2019

for all incoming ships to Long Beach. At one point during the crossing, Russell was getting orders on the walkietalkie to stop Mann as a ship approached.

“But Dan swore he had it,” Russell said. “He looked really strong, he was way ahead of the pack.” The enormous ship seemed far away, but they move quickly, and, according to Russell, it can be hard to gauge the speed and angle it’s approaching. Not wanting to lose his lead, Mann went for it. “He moved past the ship, paddling on his knees about 70 feet in front of its bow,” he said. “He even waved at the people on the ship who were wondering what in the world he was doing. It was a really cool moment.”

Watching his friend win sealed the deal. “When you’re at the finish, and you’ve done something like that, it feels so good. And watching him finish — and win, handily (the second guy was a mile, plus, away), made me so bummed I wasn’t doing it, too! It really fired me back up,” he said. So, he’s competed every year since.

In 2016, he brought along the ashes of his close friend Peter Talbert, also a part of that ’90s lifeguard crew, to sprinkle along the ride. Last year, he hit his personal best time of five hours and 39 minutes.

“When you’re out on the water you’re by yourself; it’s a quiet solitude with nature,” Mann said. “But it’s not even like a hike — there’s no trail, it’s map-less. There’s this feeling

of openness.”

Russell feels the same: “When you paddle out you can get away from everything. For miles you’ve got your head down and you’re not paying attention, and then you stop, sit up and look around, and to see where you are and how far you’ve come is really cool,” he said.

Duryea really appreciates the culture of it. It’s crowd friendly and welcoming and more fun with a group. Plus, he says you can’t beat the sheer physical fitness aspect of it all. “It’s a great way to get in shape, and it’s zero impact. It’s the best way to get fit in your upper body and pulling yourself through the water strictly with your hands is a great feeling.

You just always feel good after a paddle,” he said.

One of Mann’s favorite parts of the sport is leaving the beach and heading straight out, into the open ocean, then turning around to see how far he’s paddled out. Mann still surfs all the time and shapes and glasses surfboards for Firewire Surfboards under his brand Mannkine. (He’s been making boards since 1996). But paddle boarding and its competitions have his heart.

“You’re just out there, beating the sh** out of yourself for no glory, no money. No one even knows when you win aside from maybe a couple of your friends. But you go through it all just for your own improvement. That’s how you really learn a lot about yourself, and how you know you really love a sport.”

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By MARTINA SCHIMITSCHEK

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such as how to avoid and treat stingray stings and how to get out of a rip current.

“The shirts have meaning on a deeper level,” said Urtnowski, 33, who started the company in 2010.

Since then the focus of his products has expanded and he also has designs geared toward the military. Proceeds from some of his T-shirts go toward the C4 Foundation, a support organization working with Navy SEALS and their families. The foundation was established to honor Charles Keating IV, a Navy SEAL who was killed in Iraq in 2016.

Keating, an avid surfer and waterman, was Urtnowski’s friend.

Making Waves Ocean lover turns passion into business

Avid bodysurfer and part-time lifeguard Ian Urtnowski started URT, an ocean-inspired apparel company that is also geared to the military.

WILL HOLDER

he ocean has always been an inspiration and a cornerstone for Ian Urtnowski.

“It’s my life. It involves everything that I’m good at. It’s my income. It’s how I get rid of stress,” said the entrepreneur who started URT, an ocean-oriented clothing company with a distinct personality and a message.

The idea for the ocean-inspired clothing company, which sells T-shirts, hats, outerwear and some accessories such as sunglasses and water bottles, started when Urtnowski was working as a Coronado lifeguard 14 years ago, a job he still does on a part-time basis.

Observing people was part of the job, he said, and Urtnowski noticed that a lot of the beach and surf wear was loud.

“It was the opposite direction of where I thought it should go. It had a look-at-me kind of attitude,” he said. “Shirts shouldn’t speak louder that the person wearing them.”

To make sure his shirts weren’t showing off, he added a hidden message connected to the ocean. His first shirts included a tide chart on the inside. That proved to be problematic because the charts were solely for the local waters. Now he has other messages,

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MATT LINGO

MATT LINGO

The bark of a sea lion was the Ian Urtnowski enjoys a variety of ocean-related sports, including spear

inspiration for the company name

fishing. He organizes fundraisers as well as fun water activities to give

and the marine mammal is on

back to the community and put a human touch on his business.

many of URT’s products.

The two met through Keating’s cousin, who was also a lifeguard, and the two became buddies, surfing and spearfishing. When Keating was deployed, he asked if he could wear the sea lion URT logo on his gear. “It reminded him of Coronado, of home,” Urtnowski said.

The sea lion concept came to Urtnowski out in the ocean.

Called Urt by his coworkers, he thought he heard his name being shouted, when instead it was a sea lion barking. The idea was born for the name and the logo.

Urtnowski, who is basically a one-man company operating out of his garage, designs all the products, including the “Chuck Heavy” shirts for the C4 Foundation. It’s a nod to Keating’s beer of choice, Budweiser (not a Bud Light, but a Bud “Heavy”).

Each year, he also sells Fourth of July shirts, a tradition that he started his first year in business when he sold them on the streets

(WOMP, Sept. 7). Others are just for fun, such as the costumed surfing events for Halloween and Christmas. He also organizes a lobster dive (LOB OFF), scheduled this year for Oct. 26.

“That’s what we are about.

I want to personalize the brand through local events,” Urtnowski said. “I want the community to know that we have a heartbeat.”

Urtnowski’s parents moved to the Coronado Shores from Rancho Peñasquitos when he was 1. The beach and the waves were his front yard, and he started body surfing when he was 10.

After graduating from Point Loma Nazarene, he traveled to New Zealand for eight months. It was there, he decided that he wanted to work for himself. Now that his business is growing, he needs to make sure to find time to connect with the ocean. He still jumps in at least three mornings a week.

“It’s completely my life and my source of inspiration,” he said.

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during the holiday. It was his first big break.

Every year since, Urtnowski has expanded his company. (His products are available online at urturt.com.) It’s been a learning experience for the Point Loma Nazarene University graduate, who has a degree in accounting.

He said he has spent much of his time “learning easy lessons the hard way.” But Urtnowski is focused on growing the company organically, while controlling the message and putting a face on URT. That’s the idea behind community events Urtnowski organizes every year. Some are fundraisers for the C4 Foundation and One More Wave, a non-profit company that gives wounded and disabled veterans specially modified boards and equipment so they can surf. Included are competitions for hole digging at the beach (URT DIG, scheduled later this month) and body surfing |

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Cole Quinlan, a recent Coronado High School graduate, has considered a career as a professional surfer, but college is first.

YO U N G S U R F E R L O O K S TO F U T U R E

Carving Out a Niche

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By HEATHER CANTON

LISA THOMPSON

ole Quinlan, a recent Coronado High School graduate and local surfer, has competed in a number of surfing events in the under 18 division, including the Western Surfing Association, USA Championships and Team Trials and the WSA West Coast Championships. This year, he once again helped win the State Longboard Championships as part of the Coronado High School Surf Team at the Scholastic Surf Series in Oceanside. He posted a perfect round of 10 during the event’s heats. We caught up with him to chat about his future and his favorite sport.

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KIM QUINLAN

(Answers have been edited for length and clarity.)

Q. How long have you and your family lived in Coronado?

I was born in Monterey. I was a part of a Navy family so we moved down here pretty quickly — I think I was just 2.

Q. How long have you been surfing?

I started when I was about 10, so about 8 years now.

Q. How did you get into surfing?

I used to play soccer with Lance Mann, and the Manns always went surfing. One day I just decided to tag along with them. Sooner or later, I got my own board from them and then they started to really teach me. Their whole family is surrounded by surfing.

For my 11th birthday, I got my first board from Dan Mann.

Q. What are you up to this summer?

I help Jan Searfus with the Blue Wave surf lessons.

Blue Wave is a little smaller than other local surf schools. It’s fun. Many of the kids come back year after year, so we get really close with the kids. It’s nice.

Q. Who has been an inspiration to you — both in your life and in surfing?

Definitely Stan Searfus. I think he was probably my biggest inspiration. As I got older, seeing what he was tackling with the (Coronado high school and middle school) surf team and surf lessons, and he had six kids, too. He was just so determined all the time to be happy. (Stan Searfus died surfing off the coast of Ocean Beach in January 2018.)

Q. Are you afraid of sharks?

I’m not afraid of sharks, but those big sea lions.

Some of those sea lions have huge teeth, and if you get too close to them they’ll bark at you.

Q. Now that you’ve graduated with Coronado High School Class of 2019, what are your plans?

At first, definitely college. The good thing is UC Santa Cruz has its own surf team. I’m also going to a couple of international events in Puerto Rico and possibly Taiwan. And there’s also a group called NSSA (National Scholastic Surfing Association) that puts on school vs. school events where I can compete against Point Loma Nazarene or even SDSU’s surf team.

Q. Do you see yourself pursuing a career as a professional surfer?

Oh, I would love to. I think surfing is going to take off even more by the time I plan to start that career.

The sport is going to grow even more and there’s going to be a lot more opportunity.

The sea otters in Morro Bay. They are the most adorable animals I’ve ever seen. It’s amazing how they are sea creatures because they’re so cute and cuddly — and they’re diving through these big waves and it’s unbelievable.

Q. What’s your favorite surf story or experience?

I was surfing in Huntington Beach with a friend; we were up there to watch a pro contest. We were out surfing, talking about how our favorite surfer is coming up soon and that he should be warming up and wouldn’t it be insane if he paddled out here and caught a couple waves next to us? Five minutes later, pro-surfer Kolohe Andino paddled out and sat right next to me and my friend. We were almost star struck. It was pretty exciting.

Q. Are you sponsored yet?

I’ve had companies ask me about sponsoring opportunities, but what they want to see is if you are ready to go on tour, and I want to do college first. Being sponsored and going on tour is exciting, but it’s a big wager to put everything on a surfing career, and I don’t want to miss out on college.

As far as sponsors, my mom, for sure. I don’t think anyone has given me more than her.

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Stan Searfus and Cole Quinlan show off trophies from the high school surf team.

Q. Do you like bigger waves?

There are going to be days where I’m going to have to push myself to go a little bigger each time, so I try to keep my body and my lungs healthy. But yeah, I love big waves. It’s like a shot of adrenaline each time you see a big wave coming toward you – it’s really crazy.

Q. Where’s your favorite spot to surf in Coronado?

During the summer, Dog Beach. While Dog Beach doesn’t have good waves, all my buddies like the big closeout and we all just like to get thrown against the sand. The Shores is pretty good in the winter, but it’s pretty much non-existent in the summer. In the summer, it breaks at North Beach.

Q. What makes Coronado a unique surf spot?

It’s not crowded. The majority of the people surfing live in Coronado. It’s nice because you know everyone out there.

Q. What is the coolest thing you’ve ever seen while surfing?

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John Peck was an inspiration to future generations of Coronado surfers. Back row L-R Dave Montalbano, Tim Coon, Patrick Mower.

Front row L-R Terry Gillard, Jim Montalbano, John Gillem.

Surfer John Peck’s Coronado Beginning

By CHRISTINE STOKES

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oronado’s surfing history emerged from Hawaii, where surfing originated. The Hawaii-Coronado connection begins with John D. Spreckels’ friendship with Hawaiian King Kalakaua and his visit to the Hotel del Coronado in 1890. Over the years, Coronado’s connection to Hawaii grew thanks to the Navy. Sailors stationed in Hawaii were also stationed in Coronado, many going back and forth. Sailors, aviators, underwater demolition teams and SEALs began to surf for fun. By the 1960s, the younger generation was

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taking up the sport.

One of those surfers would represent Coronado in the Makaha International Surfboard Championship. (Note the word surfboard. Through the 1960s, “surfing” referred to body surfing.)

According to a Dec. 13, 1962, Coronado Eagle and Journal article, “Coronado may be harboring the next International Surfboard champion … an 18-year-old boy. John Russell Peck II, son of Cmdr. John Russell Peck, USN, ret. and Mrs. Peck, may soon be on his way to Hawaii to compete

Gov. Ronald Reagan and Mayor Frank Curran dedicated the 2-mile-long San Diego-Coronado Bridge. Ferry service ended after 83 years and the San Diego-Coronado Bridge officially opened to traffic at 12:01 a.m. Aug. 3, 1969.

Aug 2, 1969

Aug 7, 2003

The aircraft carrier USS Constellation (CVA/CV64) was decommissioned during a ceremony at Naval Air Station North Island where it had been homeported since 1962. Dubbed “America’s Flagship” by President Reagan in 1981, the “Connie” served 41 years, nine months and 11 days, through multiple overhauls and 21 deployments; 436,000 “traps,” or aircraft landings, were performed on the deck. Through Connie’s career, nearly 120,000 sailors and Marines served aboard the ship.

Aug 10, 1886

The first ferryboat, named Coronado, was docked at the foot of Orange Avenue. Built at a cost of $15,000, the Coronado was a double-ender meaning she had side paddle wheels and did not need to turn around at each side of the bay. Measuring 100 feet long, the ferry could carry 13 horse teams with buggies and 600 people. It operated until 1922 when it was sold to a Hollywood film company to be blown up for a movie.

Aug 18, 1923

The San Diego Yacht Club formally opened its new home on Glorietta Bay. The club flag was raised by John D. Spreckels, one of the club’s charter members.

The USS John C. Stennis (CVN74) — Nimitz Class — the first nuclear-powered aircraft carrier to be based in San Diego arrived at Naval Air Station North Island.

LESLIE CRAWFORD COLLECTION

CORONADO HISTORICAL ASSOCIATION

I N C O L L A B O R AT I O N W I T H H O T E L D E L C O R O N A D O & C O R O N A D O H I S T O R I C A L A S S O C I AT I O N

in the International Makaha tournament.” Peck was the first regular footed surfer (left foot forward on the board) to ride the Pipeline in Hawaii. At the time, young John was well known in Coronado. The paper notes that he “may be remembered for having won the VFW Marble J tournament some years ago and also for having speared one of the largest squid seen in these waters.

He was an avid Little Leaguer and began serious attacks on surfing only three years ago.”

The annual surfing competition in Makaha was on the west side of Oahu from 1954 to 1971, usually in November or December. In the late ’50s and early ’60s, it was regarded as the unofficial world championships. In 1962, Peck, who was born in 1944 in Los Angeles, placed fifth among 900 entrants. Two years prior (only one year after his surfing debut), Peck made the finals in his age division and in 1961, he competed in the Junior Men’s Division, capturing fourth place out of a field of hundreds.

Peck and his family eventually moved back to Hawaii, and he went on to have one of the most industrious and interesting lives in surfing history. He is also known for his special surfboard shape, the Penetrator. At 74, Peck now lives in Orange County and still surfs. You can find videos and stories about Peck online.

For photos of Coronado’s surfing history, visit coronadohistory.org.

US NAVY

Crown City History

Aug 26, 1998

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The Hotel Del Reimagined $200 million makeover restores and repurposes

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By ANN WYCOFF

hen visionaries Elisha S. Babcock, Jr. and Hampton L. Story set out to create the Hotel del Coronado in the late 1800s, they wanted their Queen-Anne-style resort to be “the talk of the Western world.” Today, a $200 million reimagining of Hotel del Coronado has people once again abuzz. The goal of the master plan is to transform the legendary resort into a more luxurious property and seaside village while preserving and renovating its historic charm. The plan includes a new conference and event center as well as upgraded guestrooms, restaurants and retail space.

The spotlight will be turned on a few of The Del’s under-the-radar historical buildings, which will be restored for a starring role in the plans. Before The Del opened in 1888, very few services were available on Coronado. The Del’s “working” buildings such as the power plant, laundry building and ice house, not only supplied the hotel, but also served early Coronado residents with electricity, clean clothes and fresh ice. The history of these buildings offers a glimpse into Coronado’s early days, and their updated roles under the master plan have placed them at center stage.

The restored buildings will line the hotel’s reconfigured main entry drive, and guests will

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LEGACY BRICK PROGRAM The future is paved by history

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eclaimed bricks from original 1910 industrial buildings at The Del will be used to create the Legacy Court, a brick terrace entryway to the new museum in the restored Ice House building. You can become part of the project with a personalized engraved brick paver.

Commemorate a family, individual, special occasion or the memory of a loved one with these customized bricks. Prices start at $1,500 and include a certificate of authenticity and invitation to the Ice House Museum opening. A portion of the proceeds will be donated to the Coronado Historical Association and Save our Heritage Organisation. For more information, visit hoteldel.com/legacy-brick

be able to explore their new incarnations as a gallery, co-working lounge and event space.

THE POWER PLANT History: Constructed in 1887, the power plant originally housed four Corliss steam engines and five Mather-type electrical dynamos to power the entire island. A February 1888 article in the San Diego Union described the power plant as the “largest electrical plant of its kind in the world.”

Fun Facts: In 1888, Hotel del Coronado was thought to be the largest building powered by electricity outside of New York City and the first

electrified hotel on the West Coast. The plant powered the hotel until 1922 when service was established with San Diego Consolidated Gas & Electric Company. A utility tunnel connects the power plant to the hotel.

Master Plan: The mezzanine level of the power plant will be extended to its original depth and renovated to serve as a co-work lounge and meeting space for groups.

THE LAUNDRY BUILDING History: Built in 1910, this one-story brick building, with a front parapet and series of four roof monitors with large clerestory windows, was continuously operated as a laundry facility from 1919 to 2018.

Fun Facts: The laundry building served the residents of Coronado, with a fleet of five laundry trucks delivering across the island and down the strand, until about 1940.

Master Plan: This building is being restored to its former architectural glory by OBR

Architecture and with consulting by David Marshall of Heritage Architecture & Planning.

It will be a temporary administrative space with plans to open the building to The Del’s guests in the future.

THE ICE HOUSE History: This masonry structure south of the power plant was built in 1889 and once served as the ice-making center for the entire island.

Fun Facts: Both guests and residents were struck by the ice’s excellent taste as The Del used the De Coppet System, cutting-edge technology at the time, to manufacture the ice.

Master Plan: The restored and renovated ice house will serve as the History Gallery with permanent exhibits and rotating displays of The Del’s past. It will also be the meeting place for the resort’s historical tours. An expansive front terrace made from reclaimed bricks from the property will become an event site.

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the stuff of summertime. But it might leave you — and your dog — a little hot and bothered. Whether you’re both panting over an ocean breeze, drooling over an al fresco lunch or dreaming of a chill A.C.infused stay-cation, you’ll be able to find it in A RO UN D TOWN | C H R I ST I N E VAN T U YL

Coronado. Here are some ways you can cool down and refresh with your favorite four-legged friend.

Dog Days of Summer

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he Hotel del Coronado gives the same world-class treatment to pets as their human companions.

You’ll find “Del-lightful” treats upon arrival, gourmet pet room service and specialized bedding and crates available for use. The favorite of furry guests? A pet happy hour every Sunday from 4 to 5 p.m. on the Sun Deck. Dogs get complimentary water and “yappatizers” while their humans sip their libations. Cheers to that!

MARLA PINEDA

JENNA LAVALIEVE

Long, steamy days and balmy August nights, it’s

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• Hotel Del Coronado 1500 Ocean Blvd.

619-435-6611

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afé by day, bistro-bynight, Tartine’s menu is inspired by the cafes of Europe with a touch of Southern California.

You’ll find an outside patio populated by happy dogs and their owners, nibbling on everything from prosciutto paninis to fresh-baked pastries. The bay breeze will ruffle your pet’s fur, while the casual yet sophisticated environment will tickle your Euro-culinary aspirations. At Tartine, la vie est belle.

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unny summer days got you feeling a little toasty and testy? Time to cool off at the popular Coronado Dog Beach. White sand and water invite you and your dog to frolic and play. Soak in the crashing waves, the view of the Hotel Del Coronado and the sunsets over Point Loma.

Dog Beach is leash-free and features a water station to hose the seawater off your wet pet before you head home.

• Tartine, 1106 First St. 619-435-4323

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• Coronado Dog Beach At Ocean Boulevard and Ocean Drive across from Sunset Park

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eed a new leash or a tempting new toy for your most important canine? Pop into Wag’n Tails. Since 1999, it’s been offering wholesome food, treats, grooming supplies and lots more. You’ll even find two self-serve dog washes.

• Wag’n Tails, 945 Orange Ave., 619-435-3515 CROWNCITYMAGAZINE.COM

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icky Rottens beckons canine and human meat-eaters and brunchers. Craving a jalapeño cheeseburger and a craft beer? How about a breakfast burrito and a bloody mary? Dogs are welcome on the large patio, which has unobstructed views of the downtown San Diego skyline. Right on Orange Avenue, Nicky Rottens is the perfect place for people (or pet) watching. The best part? A dedicated dog menu is on its way!

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ocal haunt McP’s Irish Pub serves up more than live music, drinks and corned beef and cabbage. You’ll also find a large, dog-friendly patio with beautiful shady trees. And McP’s offers a Yappy Hour the last Wednesday of the month from 5 to 6:30 p.m., donating 10 percent of every tab during that time to PAWS of Coronado. Now that’s something to bark about!

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oews Coronado Bay Resort loves pets so much it was featured in National Geographic’s The Dog Lover’s Guide to Travel. At Loews, not only are pets invited to stay in the bayside rooms, but they receive their own gifts, including a pet tag, a bowl and a special treat to start their vacation. Dogs can dine outside with their owners or order their own special room service, prepared by the resort’s award-winning chef.

COURTESY LOEWS

• Nicky Rottens, 100 Orange Ave., 619-537-0280

• McP’s Irish Pub 1107 Orange Ave. 619-435-5280

JEN VERNALLIS

• Loews Coronado Bay Resort, 4000 Bay Road 619-424-4000

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It takes about two hours for a monarch's wings to unfold and dry after it emerges from the chrysalis.

Butterfly

Bonanza Story by MARTINA SCHIMITSCHEK Photos by MARY SUE ANDERSEN KECES

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Monarchs get helping hand to increase chances of survival Mary Sue Andersen Keces attaches chrysalises to a jewelry tree in her backyard so the monarch butterflies can fly free once the metamorphosis is complete.

hen people walk by Merv and Mary Sue Andersen Keces’ house on a warm summer day, they usually notice monarch butterflies fluttering about.

The large butterfly population comes from the couple’s garden and is a result of Mary Sue’s diligent efforts to make sure every monarch egg on her milkweed plants turns into a butterfly. When anyone asks her why there are so many around her property, Mary Sue has a simple answer: “I raise them.”

Shortly after planting her first milkweed three years ago and noticing the tiny eggs, she learned that only about one egg in 10 makes it into a caterpillar. The odds of an egg turning into a butterfly are even smaller.

Only 1 to 2 percent successfully make the multistep metamorphosis.

“It’s not easy being a monarch,” said Tom Merriman of the Encinitas non-profit Butterfly Farms, which is dedicated to conservation, education and research of pollinators, focusing on the monarch. But, he said, monarchs “are super prolific. They spend a lot of time mating.”

Mary Sue is doing her part to raise the odds for monarch survival in her yard.

Every day the Coronado native (CHS class of ’69) spends about an hour tracking down eggs on her milkweed plants and moving any leaves with eggs to a closed container lined with a moist towel.

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A female monarch butterfly, shown here, will live about four to six weeks during mating season.

“When I read how they get eaten, I started to try and save them,” she said. “Now when I see a hollow egg, I feel guilty.”

Ants, mites and spiders are just some of the predators for butterfly eggs.

Once the eggs hatch into tiny caterpillars, Mary Sue moves them to a mesh enclosure with a milkweed plant. Larger caterpillars are again separated so they won’t eat the small ones along with the milkweed leaves. The first thing a young caterpillar will eat is its own egg, she said.

After about two weeks of voracious eating, the caterpillar forms into a jade green chrysalis with a delicate gold thread pattern that will hang from the top of one of the enclosures. The 52

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LESLIE CRAWFORD

LESLIE CRAWFORD

LESLIE CRAWFORD

Once the monarch caterpillar chrysalis forms, the process of turning into a butterfly takes between 1-2 weeks. About 24 hours before hatching, the outside of the chrysalis will darken and then become transparent so the butterfly wings are visible.

chrysalises are then carefully removed by loosening the silk that adheres them to the roof of the enclosure with a tweezer and hung on jewelry trees to await the transformation into a butterfly.

Metamorphosis from chrysalis to butterfly is complete in about |

AUGUST 2019

nine to 14 days, depending on the temperature. Butterflies are cold-blooded. Their optimal temperature is 80 degrees, so as summer heats up, monarchs start to hatch in bunches.

“If it’s really warm, half the (jewelry) tree will hatch,” Mary Sue said.

The lifespan of a monarch is about four to six weeks during mating season, spring to fall.

On average, a female monarch will lay about 300 eggs during her lifespan, Merriman said.

Butterflies born at the end of reproduction season will live until next spring.

Traditionally monarchs are known to migrate thousands of miles to winter in California or Mexico, but the local monarchs remain in our area year-round.

The population of the iconic black and orange insect has been declining for the past two decades. Loss of habitat and a single-celled parasite called ophryocystis elektroscirrha (OE) are among the causes for the diminishing monarch population. In 2014, the U.S Fish and Wildlife Service was petitioned to place the monarch on the endangered species list. The decision, which was expected in June, has been postponed to December 2020.

“The fact that they are disappearing is a sign that the earth is not going in the right direction,” Mary Sue said.

Monarchs, like all butterflies, are one of nature’s essential pollinators. Milkweed is the only thing monarch caterpillars will eat. Mary Sue said she makes weekly runs to Walter Andersen Nursery in San Diego to buy fresh plants for the hungry insects, who will eat an entire milkweed plant in about two days. (Some of the fast-growing plants will recuperate.) She will have as many as 50 caterpillars in one enclosure. Buying unsprayed plants or growing them from seed is essential, she said, otherwise caterpillars will be poisoned.

“It’s my hobby, and I love it,” the retired real estate agent said.

While native milkweed is good for the environment, caterpillars prefer the tropical variety, Merriman said. The plant is toxic for many other

species, a benefit for the monarchs since most birds will stay away from the caterpillars because of they are poisonous to them. But caterpillars are still susceptible to other predators such as the tachinid fly and the paper wasp.

Mary Sue said the only thing that she has seen attack a chrysalis is a spider, so she keeps a close eye on her chrysalis trees. She wants them to be in the open, so the butterflies can fly away when ready. Just before metamorphosis is complete, the chrysalis will become clear and the butterfly will be visible inside. Once separated from the chrysalis, the butterfly will hang from the shell, holding on with its feet while its wings unfold and dry, which takes about two hours.

Once monarchs start flapping their wings, they are ready to fly. “When they first are ready to fly, I put my finger out and hold them in the air, so they can take off,” Mary Sue said. She raises and releases about 500 monarchs a year. On a warm day, 75 butterflies can emerge from chrysalises, she said.

Male monarchs are distinguished from females by two black dots on their hind wings. Attracting monarchs to a garden is as easy as planting milkweed, Merriman said.

“It’s the Field of Dreams for monarchs.”

“I used to plant the garden more flower show oriented,” said Mary Sue, who is an avid gardener and potter. “Now I’m planting all year round for nectar feeders, and I’m happier.”

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I N T H E G A R D E N | L E S L I E C R AW F O R D

Growing Food for Monarchs

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LESLIE CRAWFORD

ilkweed plants are the only food source of monarch butterfly caterpillars. By planting milkweed in your garden, you help provide more food for these little jewels.

The plant is named for the milky, white sap that secretes from damaged leaves and stems. Milkweed sap is toxic and causes skin irritation. For monarch butterfly caterpillars, eating milkweed leaves offers protection, making them toxic to predators.

Milkweed varies from different regions and climates, but the flowers of all the plants look very similar so it’s easy to identify. Flowers are dainty and come in clusters, with a distinctive star-like shape and range in color from white, yellow, orange to red, purple, pink and green. Once established in sunny Southern California gardens, the plants are hardy, low maintenance and droughttolerant.

Narrow-leaved milkweed (Asclepias fascicularis) is native to Southern California. It grows prolifically on hillsides and canyons but is harder to find in nurseries. I’ve resorted to buying seeds to start my own.

Tropical milkweed (Asclepias currassivica), also known as Mexican milkweed, is the most common variety grown in Southern California gardens and is easy to find in nurseries.

Native milkweed has a natural

dormant period but tropical milkweed grows year-round and needs to be pruned significantly in the fall and early winter. It typically grows 3-4 feet tall and I cut my plants down to about 8 inches high. Pruning the plants also controls a protozoan parasite, a natural predator of the monarch.

My goal is to eventually grow only native milkweed in my garden, but I will probably always have some tropical milkweed showing up because it reseeds prolifically. It can be considered invasive because we don’t have the cold weather to keep it in check. |

AUGUST 2019

I use milkweed as a filler rather than the main attraction.

There are two reasons for that: the plant itself is wispy-looking at its healthiest but more importantly, after the monarch eggs hatch and the caterpillars start eating, you’ll have chewed up stalks in your garden, which is not the best look.

Nature is a delicate balance, but we can help beneficial bugs, butterflies and other pollinators by planting our gardens with food sources. Wouldn’t it be great to see native milkweed growing all around town in gardens and public spaces?

Let’s do it!

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KARINA HEAVEY

Seafood Boil 101

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he sight of a large table covered in newspaper set with mallets, seafood crackers and rolls of paper towels may have you asking, “What exactly is about to go down here?”

It’s a seafood boil, and there are very few meals that bring people together quite like this one-pot meal. ​A seafood boil is a go-to dish when celebrating special occasions because not only is it delicious, it is interactive and exciting. The act of gathering around a pile of food and eating with your hands is magical — and it’s an easy way to serve a lot of people without a lot of fuss. Everything you need is in one pot, service is simple and cleanup is easy, which means more time with your guests.

There are as many variations to this dish as there are shorelines. Most boils contain sausage, corn, potatoes and, of course, seafood. Seafood combinations can include blue crabs from Maryland, crawfish from Louisiana and lobsters from Maine, which can all be shipped directly to your door.

Here in Coronado, clams, mussels and shrimp can be sourced locally.

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By CLYDE VAN ARSDALL IV

Layers of Maryland blue crabs just waiting to be seasoned, cooked and served.

Most boils contain sausage, corn on the cob, potatoes and, of course, seafood.

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Chef Clyde Van Arsdall IV readies blue crab for a seafood boil.

classic with easy-to-follow instructions. Other ingredients include melted butter, lemon, salt and pepper and, of course, hot sauce. Cold beer, white wine, iced tea and lemonade all complement the meal.

Choose your favorite shellfish, follow a tried and true recipe, and as they say on the Gulf, laissez le bon temps rouler (let the good times roll)!

• Clyde Van Arsdall IV is executive chef and general manager of the Neiman Marcus Café.

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Low-country boils, which some refer to as Frogmore stew, originated in the Carolinas and feature shrimp. New England boils contain lobsters, clams and mussels, while the Eastern shore of Maryland is all about blue crab. The gulf states do shrimp and crawfish. Whatever combination of seafood you choose, the result is always the same, delicious food and a great experience. ​The needs for a seafood boil depends on the shellfish served. Lobster, crabs and crawfish will require crackers, mallets and picks, while shrimp, mussels and clams are all done by hand. Cooking in your kitchen with a large pot on the stove will work for small groups, but for large groups, a portable gas burner, a huge pot and a strainer basket outside will make things a lot easier.

(There are large pots and strainer baskets made specifically for this type of meal.) Traditionally, the table is lined with at least three layers of newspaper or butcher paper. This allows for easy service and quick clean up, as you just roll everything up and throw it away.

Side dishes vary depending on the region.

In New England you are likely to get bread and a bowl of New England clam chowder. In Louisiana, the sides range from cornbread to gumbo. And mac and cheese, potato salad or coleslaw all are usual suspects at any seafood boil. The seasoning for the boil will vary as well. Old Bay Seasoning and Zatarain’s are both

SERVES 6

1 (12-ounce) can beer, pilsner or lager 2 sweet onions, quartered 4 lemons, quartered ½ cup seafood boil seasoning, Old Bay or Zatarain’s 2 bay leaves, preferably fresh 2 tablespoons whole black peppercorns, plus additional ground pepper for seasoning Coarse kosher salt 1½ cups (3 sticks) unsalted butter 6 cloves garlic, minced ½ teaspoon red pepper flakes or 1 finely chopped fresh red chile (jalapeño or Thai are good options) 2 tablespoons freshly chopped flat leaf parsley 3 pounds small new potatoes 1½ pounds smoked spicy sausage, such as andouille or kielbasa, each cut into 6 pieces 6 ears fresh corn, shucked and broken into 3- to 4-inch pieces 3 pounds shell-on large shrimp, or any variation of shellfish Hot sauce, for serving 1. Fill a large pot with 5 quarts of water. (Add more if needed; the volume will depend on the size and shape of your pot.) Add the beer, onions, two of the lemons, boil seasoning, bay leaves, peppercorns and 2 tablespoons salt.

Cover and bring to a rolling boil. Reduce the heat to a simmer and let cook until the flavors marry, about 15 minutes. The liquid should be highly seasoned and aromatic.

2. Meanwhile, prepare the garlic sauce. Melt the butter in a medium skillet over medium heat. Add the garlic and red pepper flakes.

Simmer until fragrant, 45 to 60 seconds. Add the parsley and season with salt and pepper.

Remove from the heat and cover to keep warm.

3. Once the cooking broth is flavorful, add the potatoes and cook, covered, until just tender, about 10 minutes. Add the sausage and corn, and cook until tender, 5 to 7 minutes. Add the shrimp and cook until pink, about 3 minutes.

Everything you need is in one pot, service is simple and cleanup is easy, which means more time with your guests.

Drain through a large colander.

4. Transfer the shrimp, sausage and vegetables to a large platter or for the wow factor, throw across the newspaper-lined table. Serve immediately with hot sauce, remaining lemon quarters and the warm garlic-butter sauce.

Where to order regional shellfish: • Lobster: Steve Connolly Seafood, Boston; steveconnollyseafood.com • Crawfish: Louisiana Crawfish Company, Natchitoches, Louisiana; lacrawfish.com • Blue crab: Cameron’s Seafood, Rockville, Maryland; cameronsseafood.com

619-807-8000 | info@Aolani.cc | www.Aolani.cc 58

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S PAC E S | K A R Y N F R A Z I E R + J E S S I C A N I C O L L S

ROOM MAKEOVER

Crazy for Coastal

BEFORE

our Enjoy FRESH-BAKED BAGELS,

SPECIALTY COFFEES, & DELICIOUS SANDWICHES

Coronado

1305 Orange Avenue 619.435.3900

AFTER ANTHONY GHIGLIA SURF PHOTOGRAPHER

936 Orange Ave. Coronado, CA 92118 www.ArtCoronado.com

• ACRYLIC FACE MOUNTING

619-435-5212

• GICLÉE CANVAS WRAPS

CUSTOM FRAMING LOCAL & INTERNATIONAL ARTISTS ART RESTORATION GLOBAL SHIPPING

VIEW GALLERY & PURCHASE ART

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CROWN CITY MAGAZINE

• PRINTS UP TO 48 X 72

ANTHONYGHIGLIA.COM |

AUGUST 2019

T

his guest bedroom makeover started with a bit of inspiration from the beach. The subtle natural colors come from the sand and the driftwood while the pops of blue reflect the color of the ocean. The key to creating a welcoming space is blending textures and tones. The woven hanging lamps add a nautical feel and the crisp white walls, bedding and canvas make the room feel fresh and clean. We blended a variety of furniture pieces for a casual yet cohesive look. The natural wood bed frame and dresser bring in earthy tones, while the smaller sleek, black-and-glass night stands provide contrast and bring in a modern element. The black-framed canvas chair and floor-length black mirror break up the large wall opposite the bed and also tie in with the night stands. The patterned vase with eucalyptus branches adds a welcoming touch and brings in another natural element.

• Karyn Frazier and Jessica Nicolls are the

owners of interior design firm Bungalow 56.

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P U T O U R W E A LT H O F F I N A N C I A L E X P E R T I S E T O W O R K F O R YO U We've been helping generations of hardworking folks protect and grow their assets. To learn more about what we can do for you, schedule your FREE CONSULTATION with one of our certified financial advisors today.

hayeshartcpa.com

619.435.4195 John Hart, MSBA, CPA Charles Hayes, CPA

1001 B Ave., Suite 211

■

Coronado, CA 92118

P R O U D LY S E R V I N G C O R O N A D O S I N C E 1 9 8 6

CATERING HAS NEVER BEEN SO EASY

A Vacant Home Is a Vulnerable Home!

fresh seasonal cuisine craft cocktails local beer

» Local » Family Owned » Founded

by Retired Deputy Police Chief

OUR SERVICES WWW.BBQBOSSUSA.COM • (619) 432-2677 62

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AUGUST 2019

Home Checks (Checklist) • Car Drive Key In Service • Arrival Grocery Service

(619) 865-0782

www.onestophomewatch.com • Dave@onestophomewatch.com

Veal Parmigiana • Ravioli Veal Scallopini • Spaghetti Lasagna • Torpedo Sandwich 285 Palm Ave., Imperial Beach, CA 91932 Open Daily 11am-10pm • Orders to Go Menu Online at RealCheesePizza.com

(619) 754-6650

1310 Orange Ave. 619.437.0611 • coronadotavern.com CROWNCITYMAGAZINE.COM

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G

etting stung by a stingray is one of the most common beach injuries.A stingray doesn’t attack but it will respond protectively

when stepped on by whipping its tail and sending a venomous barb into its victim. To avoid stepping on stingrays, do the stingray shuffle when wading into the surf. Shuffle your feet on the sandy bottom to send vibrations through the sand, warning stingrays to move out of your way. If you do get stung, head straight to the lifeguard station where a lifeguard will soak your foot in a bucket of extremely hot water to neutralize the toxins. Most people will only feel a lot of pain, but allergic reactions can occur. If a stingray barb (right) breaks off into your skin, seek medical attention for removal.

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PHOTOS COURTESY @CORONADOBEACHCOMBER

Do the Stingray Shuffle

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Over $700 million in sales

To provide unparalleled service to our clients

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Scott Grimes

Renee Wilson

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Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Number 01991628. All material presented herein is intended for informational purposes only and is compiled from sources deemed reliable but has not been verified. Changes in price, condition, sale or withdrawal may be made without notice. No statement is made as to accuracy of any description. All measurements and square footages are approximate.

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“Out of water, I am nothing” ~ DUKE KAHANAMOKU