Santa Cruz Waves Dec2015/Jan2016 Issue 2.4 by Santa Cruz Waves

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SANTA CRUZ WAVES M AG A ZINE

PUBLISHER TYLER FOX

EDITOR ELIZABETH LIMBACH

PHOTO EDITOR PAUL TOPP

PHOTOGRAPHY

PHOTOGRAPHERS KENAN CHAN YVONNE FALK JEFF KOOKSON GIDEON ANNA HAT TIS AUDREY L AMBIDAKI SEAN MCLEAN DAVE "NELLY" NELSON JAKE J. THOMAS PAUL TOPP

CONTRIBUTING PHOTOGRAPHERS KEVIN AHEARN RYAN "CHACHI" CRAIG MAX HOUTZAGER CHERYL NEWCOMB M.SOLEIL JUSTINE WILLEFORD

EDITORIAL

WRITERS YVONNE FALK TYLER FOX JOEL HERSCH NEAL KEARNEY LINDA KOFFMAN BRAD OATES DAMON ORION NEIL PEARLBERG ARIC SLEEPER MELISSA DUGE SPIERS

PROOFREADER JOSIE COWDEN

DESIGN

CREATIVE DIRECTOR JOSH BECKER

DESIGNER ELI ROE

SALES

DIRECTOR OF SALES STEPHANIE LUTZ

DISTRIBUTION MICK FREEMAN

ACCOUNT EXECUTIVES JULIA CUNNINGHAM SUZANNE JOSEPH K ATE K AUFFMAN SADIE WIT TKINS

Santa Cruz Waves, INC. PRESIDENT JON FREE

CONTRIBUTING ARTIST JOE FENTON

FOUNDER / CEO TYLER FOX On the Cover: Ken “Skindog” Collins steep and deep at Mavericks. Photo: @chachﬁles

The content of Santa Cruz Waves Magazine is Copyright © 2015 by Santa Cruz Waves, Inc. No part may be reproduced in any fashion without written consent of the publisher. Santa Cruz Waves Magazine is free of charge, available at more than 100 local distribution points. Anyone inserting, tampering with or diverting circulation will be prosecuted. Santa Cruz Waves assumes no responsibility for content of advertisements. For advertising inquiries, please contact steff@ santacruzwaves.com or 831.345.8755. To order a paid subscription, visit santacruzwaves.com.

FI ND US ONLI NE www.SantaCruzWaves.com @SANTACRUZWAVES 2 8 | SANTA CRUZ WAVES

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INSIDE

Volume 2.4 - DEC 2015 / JAN 2016

119

FIRST LOOK

DROP IN

FOOD & DRINK

32 Letter from the Founder 34 Best of the Web 37 Word on the Street 38 Remember When: The Brookdale Lodge 46 Up-and-Comers: The Panesi Bros

52 In Depth: The Adrenaline Gene 62 Faces of Surf: Diane Berkhemer 68 Luke Rockhold’s Big Fight 74 Environment: Golf’s Water Problem 78 Art: Jeremiah Kille 88 The 2015 Holiday Gift Guide 103 How to Reduce Holiday Waste 105 Ideas for Thoughtful Gift Giving 108 Action: Brazilian Jiu-Jitsu’s Tie to Surﬁng

119 Drink Up: Holiday Cocktails 128 Local Eats: The Rise of Popup Dining 132 Dining Guide 147 Wine Guide

COOL OFF 148 Product Reviews 156 Upcoming Events 163 Comic: In the Bubble 164 Event Gallery SANTA CRUZ WAVES | 3 1

FIRST LOOK LETTER FROM THE FOUNDER

Near or Far

Tyler ﬁnds beach break bliss somewhere in France. Follow Tyler's adventures on Instagram @zorro_del_mar. Photo: M.Soleil

’ve been very fortunate to be able to travel from a young age. My parents were sales reps, so I spent a lot of time on planes and trains and in the back seat of a 1989 Volvo station wagon. I recently returned from a trip to Europe, where I hadn’t been for 10 years, and it solidified my belief in the importance of travel. I had some incredible dinners with friends, both new and old, whose stories and culture inspired and enlightened. I

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enjoyed magnificent music, dance, art and history, and even surfed some waves straight out of my childhood dreams. Traveling, however, is not always about Picassos, pizza and picturesque postcards. It’s about getting out of your comfort zone and being tested both mentally and physically—problem solving, quick thinking, and learning to go with the flow when you have no control over the situation. It’s about be-

ing exposed to lives and lifestyles different than your own. These opportunities for growth are why I believe travel, whether near or far, is an essential ingredient for a fulfi lling life.

—Tyler Fox Founder of Santa Cruz Waves and Titans of Mavericks competitor

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FIRST LOOK

BEST of the WEB

I INSTAGRAM A LOCAL HUNTING FOR FOOD @dude_do_it n1,151 likes

THE BIXBY BRIDGE @skdvnn n1,120

SHOOTING STAR @surﬁngthemoon n1,117

CAPITOLA THROUGH A CRYSTAL BALL @santacruz_photo n1,106

5 VIDEOS

R NEWS

MOUNTAIN BIKER DROPS INTO 200-FOOT DAM In this heartpounding video, a mountain biker does an unthinkable drop in. 15,994 views

SHAWN DOLLAR HOSPITALIZED The world record-holder for the biggest wave ever paddled into was hospitalized with neck and spine injuries. 1,681 views

TOP FIVE SHARK ATTACK BEACHES You might want to avoid these sharky waters. 13,162 views

HAZMAT SURFING A photographer raises awareness about ocean contamination. 1,530 views

SURFER AND SKATER KANYA SESSER BORN WITHOUT LEGS Having no legs doesn’t stop this natural-born shredder. 11,521 views

EL NIÑO MAY BE HISTORICALLY STRONG THIS YEAR Scientists are predicting that this will be the strongest El Niño on record. 1,052 views

HUMPBACK WHALE BREACHES ON TOP OF KAYAKERS Kayakers get way too close to a large humpback whale. 21,625 views

WHALE FOSSIL DISCOVERED IN SCOTTS VALLEY Fossils as old as 4 million years were unearthed in Santa Cruz County. 2,368 views

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santacruzwaves.com/videos @santacruzwaves santacruzwaves.com/local-loop

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How do you like to give back during the holidays?

Carrie Clark, ViDA Juice employee: My family stopped giving each other gifts about 10 years ago. Instead we all volunteer our time or donate to at least one good cause. [We do] whatever we can to reach out and help because that time of year is really hard for a lot of people.

Allie Durst, sales and marketing at Sandbar Solar: I play guitar and sing at my church. We go out caroling in the community. We have dinners and hold talent shows.

Andrew Pastor, screen-printing, graphic design and creative entrepreneur: I’d like to give back during the holidays by donating clothes to people who need them.

Drew Fehlman, artist: I give back by going home and kicking back with my family and buddies I haven’t seen in a long time.

d BY YVONNE FALK

FIRST LOOK WORD ON THE STREET

ASKED IN DOWNTOWN SANTA CRUZ

Brian McNamera, recording engineer: I give back by spreading general joy.

Jimbo Philips, artist: I usually give toys to Toys for Tots. The kids need toys and Christmas is for the kids.

Bubb Raider, owner at Berdels: We are opening the store [1233 Paciﬁc Ave.] this December for a great art show featuring the Mission Hill Middle School art department. We are also sponsoring a punk show on Christmas Eve.

Summer Sager, traveler: I give back by cooking food grown by myself, [with] the knowledge that growing your own food tastes better and brings people together.

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FIRST LOOK REMEMBER WHEN ... ?

… Reality was (almost) better than the rumors at the Brookdale Lodge? BY MELISSA DUGE SPIERS

LITTLE GIRL DIED in the Brook Room and haunts the lodge, giggling and running through the hallways or mournfully searching for her mother. When they weren’t torturing victims in underground passages or the infamous “meat locker,” mobsters sat around the Mermaid Room bar peering through the aquarium glass to select from a bevy of call girls swimming naked in the bi-level pool. The teetotaler owner grabbed unsuspecting patrons’ drinks, smelled them for booze, and tossed forbidden alcoholic beverages into the creek. No, actually the creek was poisoned with chemicals by disreputable employees and all the fish died. Wait … was that before or after President Herbert Hoover would fish in the creek and ask for his catch to be dished up at his table? And when exactly was it all destroyed by an arson fire?

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FIRST LOOK REMEMBER WHEN ... ?

This gave rise to stories of secret rooms, underground passageways, mermaid escorts, bodies buried under floorboards, and the infamous meat locker. Due to plentiful coverage in the media and no shortage of interesting true-life events, the San Lorenzo Valley’s Brookdale Lodge is shrouded in a rich cloak of mystery, embroidered with rumors and legends, most of which are unconfi rmed. For instance, there’s the issue of Sarah Logan—allegedly the young niece of original owner James Harvey Logan—who was said to have fallen and died in (and then haunt) the Brook Room. No

one has ever been able to prove her existence, however, and the famous Brook Room, with its ornate Victorian gables and redwood trees growing through the roof, had not even been built during her uncle’s tenure. Then there’s Dr. F. K. Camp, the Adventist physician who owned the lodge after Logan (and who built the Brook Room in the 1920s), and who was indeed a fanatical teetotaler. But he was also responsible for

the “heyday” of the lodge, cultivating a sophisticated mix of U.S. presidents, movie stars, mobsters, and international political bigwigs, so it is highly improbable—in fact quite unbelievable—that he would have endeared himself to such lofty patrons by highhandedly snatching, sniffi ng, and dumping their drinks of choice. During the 1940s and 1950s, the Brookdale Lodge entered an undisputed period of decline during which mob-

BROOKDALE LODGE ON TV Ghost Adventures, Season 7, Episode 8 (Travel Channel ) America’s Haunted Houses, 1996 (Destination America ) Channel On the Inside: The Real Ghosthunters (Discovery ) Channel Sightings, Season 3, Episode ) 53/12 (

JAMES DEAN

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Dr. F. K. Camp ... was responsible for the heyday of the lodge, cultivating a sophisticated mix of U.S. presidents, movie stars, mobsters, and international political bigwigs. sters and criminals became the predominant visitors. This gave rise to the stories of secret rooms, underground passageways, mermaid escorts, bodies buried under floorboards, and the infamous meat locker. The only confi rmed underground passageway was one that went under the road and had served as the hotel’s original entrance; it was assumed to

be used during this period for gunrunning, bootlegging, and more, before being either fi lled in or shut (accounts on that vary). And all of the other dishy tidbits? Like most good mob tales, they make for tantalizing hearsay. But any concrete proof is now swimming with the fishes … in the brook, which incidentally—whether poisoned by

confiscated drinks or by disgruntled, chemical-dumping employees—has never been proven to be uninhabitable by aquatic life. It still runs above and below the property with the usual vigor. With the end of the mobsters' reign in the late 1950s, the Brook Room mysteriously burned, and in the 1970s, the tragic drowning of a 13-year-old girl caused

ABOVE: The legendary Brook Room was said to be haunted by the ghost of a girl who died there.

FAMOUS GUESTS: Mae West, Marilyn Monroe, Joan Crawford, Rita Hayworth, Tyrone Power, Hedy Lamarr, James Dean, W.C. Fields, Humphrey Bogart, Shirley Temple, Johnny Weissmuller, President Herbert Hoover.

HUMPHREY BOGART SHIRLEY TEMPLE

JOAN CRAWFORD

HEDY LAMARR SANTA CRUZ WAVES | 4 3

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FIRST LOOK REMEMBER WHEN ... ?

PRESIDENT HERBERT HOOVER

Rumor has it that President Herbert Hoover would fish in the creek and ask for his catch to be dished up at his table. the closing of the famous swimming pool, depriving the Brookdale Lodge of its two most remarkable (real) claims to fame. After that, the historic property seemed to be in a sad free fallâ&#x20AC;&#x201D; changing hands and names several times while struggling through closings and re-openings and a string of devastating events: suspicious fi res, tax problems, wrongful death cases, fraud, civil suits, and more.

TYRONE POWER

A new rumor surfaced in mid-2014 when things could not have looked more bleak for the beleaguered lodge, which was abandoned and crumbling behind sagging fencing: The Brookdale Lodge changed hands once more and might be restored and reopened. Local hoteliers Pravin and Naina Patel, who own three other hotels in Santa Cruz County, indeed bought the Brookdale Lodge and have already begun a

RITA HAYWORTH

MAE WEST

massive restoration project. They hope to preserve and advance the historical integrity of the lodge, bringing it back to its former splendor and once again providing jobs, commercial spaces, hotel rooms, apartments, and a fabulous place to see and be seen in Santa Cruz County. And the current rumor? It will be opening soon.

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BROTHERLY

LOVE The two-punch Panesi combo BY NEAL KEARNEY

wenty-year-old Kadin Panesi has a couple of years on his brother Brogie, 18, but he still looks to his li'l bro for inspiration. “There was never much of a rivalry between us, but we’ve always pushed each other,” says the elder of the two Pacifica-born-and-raised surfers. “Most of the time I was just trying to keep up with him.” The brothers’ camaraderie—like their talent—is easy to spot in the water. But there is one point of contention that always seems to come up when deciding where to surf. “It’s so fun being able to grow up with a brother as a surf buddy, except for the fact that he’s goofy foot and I’m regular foot,” laughs Brogie, who made the semifi nals in the most recent O’Neill Coldwater Classic surf contest. “So there’s always that

fight about surfi ng rights or lefts.” Whatever one’s stance, Pacifica is not the easiest place to be a surfer. It’s cold, rugged, and very fickle. “The biggest challenge surfi ng up north is fi nding waves,” Kadin explains. “There’s something to surf every day but you have to really be on top of it—knowing the winds, tides, best swell direction and where the sand bars are.” To make matters worse, their surfi ng backyard is home to one of the ocean’s most frightening predators. “One time Kadin and I were surfi ng the very north end of Linda Mar and a big ol’ [great] white just cruised through a set wave,” says Brogie. “We looked at each other and paddled in as fast as we could!” There’s nothing like escaping death by a two-ton killing machine to cement a sibling bond.

Right: In one another, Kadin (left) and Brogie Panesi have always had a built-in surﬁng buddy. PHOTO: NELLY / SPL

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FIRST LOOK

PHOTO: TODD FULLER

UP-AND-COMERS

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KADIN IN HIS OWN WORDS: Age: 20 Surﬁng since: Age 7 at Linda Mar beach in Paciﬁca Sponsors: Gnarly Clothes, Globe, Neff, Tuttle Surfboards, Sex Wax Local break: Linda Mar Favorite surf destination: Raglan, New Zealand Best contest result: Second place at the U.S. championships in 2009

PHOTO: NELLY / SPL

Favorite maneuver: Floater Big carves or big airs? Carves, ’cause I can’t do big airs. Best tube: Probably Ocean Beach, San Francisco. Best thing about having a sibling who surfs: I never had to surf alone. Worst thing about having a sibling who surfs: I never got to surf alone. Favorite surfer and why: Bobby Martinez, because he’s got the best backhand attack in the business. Heaviest beating: Last year in Puerto Escondido, Mexico.

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BROGIE PHOTO: @CHACHFILES

PHOTO: JOANNE BARRETT

IN HIS OWN WORDS: Age: 18 Surﬁng since: Age 4 Sponsors: Vans, Body Glove, Neff, Smith Optics, Sex Wax, NorCal Surf Shop Local break: Linda Mar Favorite surf destination: Bali Best contest result: NSSA Northwest Open Season Title in the 2013/2014 season Favorite maneuver: Air reverse Big carves or big airs? I would deﬁnitely have to say airs. There’s just something rad about going as fast as you can and trying to get as high in the air as you can. Best tube: Ocean Beach. I probably surfed for four hours that day and it was the only wave I caught, but that’s how it goes out there—a whole lot of waiting. Best thing about having a sibling who surfs: You always have someone to surf with. Worst thing about having a sibling who surfs: Honestly I don’t think there really is a bad thing about it. Favorite surfer and why: Kadin, because have you seen his style? Heaviest beating: Breaking my leash [when it was] big at Ocean Beach. SANTA CRUZ WAVES | 5 1

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DROP IN IN DEPTH

t takes a special breed of human to ride monster waves, risking fatal wipeouts and two-way hold-downs in the name of adventure and victory. Given the very real possibility of death or injury that looms over every bigwave surfer’s head, you have to wonder: is there something fundamentally different about these people—some unique part of their minds or their chemistry that attracts them to danger? As someone who has taken on 60-foot waves, wrangled 15-foot great white sharks and ridden tidal bores in China, pro surfer Mark Healey unquestionably qualifies as such a person. Healey believes that he and people like him are—as the saying goes—born this way. “There’s a warrior gene,” he contends. “There are just people who are always drawn to high-risk, high-reward pursuits. I find that unless something is really on the line, it’s hard to get into that kind of flow state. Big waves do that for me.” Santa Cruz Waves’ own Tyler Fox feels that this inborn propensity can be traced back to what he calls the “adrenaline gene.” “A lot of people that get into these things … have done other activities that involve adrenaline, like climbing trees or jumping off cliffs into the water,” he notes. “I think it starts at a young age.” He adds that when there are no big waves to ride, you’ll find this kind of person looking for other ways to get a rush, whether

I IS THERE AN “ADRENALINE GENE” IN BIG-WAVE SURFERS? BY DAMON ORION

X Left: Tyler Fox over the ledge and airborne at Mavericks. PHOTO: @CHACHFILES

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Mark Healey enters the Mavericks adrenaline bank for a reďŹ ll. PHOTO: @CHACHFILES 5 4 | SANTA CRUZ WAVES

DROP IN IN DEPTH

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DROP IN IN DEPTH

that takes the form of skydiving, B.A.S.E. jumping or slacklining at an elevation of several thousand feet. Healey, for his part, works as a Hollywood stuntman and regularly indulges in freediving, spearfishing, bow hunting, skydiving, and cardio and anaerobic exercise. “I like putting myself in situations that give you that fight-orflight reaction and trying to train myself to think clearly and level-headedly and operate in that chaotic environment,” he explains. “To me, that’s so challenging, and there’s no other way to learn how to do that than to actually be in those environments.” A recent scientific study sheds light on the importance of adrenaline in big-wave surfing and other extreme sports. When UC Santa Cruz ecology and evolutionary biology professor Terrie Williams monitored the heart rates of professional big-wave surfers during a session at Mavericks, she found that the test subjects’ heart rates stayed at 90 percent of maximum throughout the session. (The same level of heart rate has also been found in motocross racers and formula racecar drivers, but for shorter durations.) One Mavericks surfer displayed one of the highest prolonged heart rate levels ever recorded: more than 180 beats per minute for three hours. Williams, who has monitored the heart rates of everything from mountain lions on treadmills to 95,000-pound whales, explains that the study of big-wave surfers’ heart rates began as a project in her exercise physiology class. “I had heart rate recorders for marine mammals, and I decided to let the students conduct a study on surfers,” she says. The class then began comparing the varying responses in surfers riding small and large waves, starting with O’Neill pro surfers at Steamer Lane and moving on to big-wave surfers at Mavericks. “The interesting finding was how much the adrenaline rush of professional surfers dominates the exercise response,” Williams says. Simply put, the researchers discovered that it was adrenaline, not physical exertion, that induced the big-wave surfers’ high, prolonged heart rates.

X Left: Pushing the limits and paying the piper ...

PHOTO: @CHACHFILES

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DROP IN IN DEPTH

In light of Williams’ findings about the role of adrenaline in big-wave surfing, it’s not too surprising that the rush that one gets from this sport can give way to a wicked crash. “A lot of times, if big-wave surfers have had a monumental session, they’ll almost go into a state of depression for a couple days after that experience,” Fox says. “You’ve had such a high that your mind doesn’t know where to go with that, and the only place to go is down.” Local pro surfer Kyle Thiermann is all too familiar with the emotional trough that can follow this peak. “It’s always this crazy dump for multiple days,” he says. “I’m the shittiest boyfriend ever after a session at Mavericks or something like that.” The addictive nature and possible comedowns from big-wave surfing draw an interesting parallel to drug use. “I do think there is that addictive aspect to it,” Thiermann says of big-wave surfing. “I’ll sometimes need to go skateboard or something to get my adrenaline back up, because after you have a really intense experience, the rest of life can just feel a little bit more gray.” Given this similarity, one has to wonder: is someone who is attracted to this sport also more likely than the average person to take real drugs? Yes, according to Healey. “Big-wave surfers are the kind of people that chase feelings,” he observes. “They’re the kind of people that are most likely to value experiences over money or wealth, and [drug addiction] is a pitfall that can be there for somebody who has such an active brain and wants a new experience all the time. That’s part of why I think being in the water can really

X Left: Kyle Thiermann pedal to the metal at Mavericks. PHOTO: @CHACHFILES SANTA CRUZ WAVES | 5 9

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DROP IN IN DEPTH

help a lot of kids, because a lot of times, literally, their only [other] outlet is drugs. What else are they going to do—go play team sports? Those people just aren’t social!” While big-wave surfing is a relatively healthy addiction, it’s worth asking whether this sport carries any risk of long-term adrenal fatigue. In reference to this, Williams notes, “This is a really new area of study. Scientists are now seeing athletes with long-term [elevated] cortisol levels and are just beginning to assess what impact this might have on long-term health. Obviously, people spend a lifetime surfing, so as a sport I don’t see this as any different than other intensive activity. It comes down to being smart and giving your body a rest when it needs it.” The professor adds that the heart is a muscle and is meant to work as long as its owner is healthy. “Like any sport, long-term intense activity will take a toll on tissues if they never have time to recover,” she states. “So the exercise benefits to the heart generally outweigh the costs as long as the athletes are smart about allowing their bodies to recover.” Williams seems to have a generally positive view of the thrill-seeker’s mindset. “This is a mental state that some people thrive on,” she notes. “Scientists get a thrill out of discovery; surfers get a thrill out of the ride. I’ve done triathlons and get a thrill in the race. We are built for adventure—that’s what makes life worth living.” Thiermann has similar feelings about his drug of choice. “I think ultimately, most of the people out at Mavericks that are [big-wave surfing] for the right reasons are doing it to feel more alive,” he observes. “I feel like constantly testing myself physically and mentally is life. That sounds way better to me to assume those risks than it does to live a life where I’m behind a desk, afraid to take any risks.”

X Left: When not surﬁng, Mark Healey gets his thrills from freediving, bow hunting, skydiving, doing stunts, and more. PHOTO: @CHACHFILES SANTA CRUZ WAVES | 6 1

Diane Berkhemer 6DQWD &UX]¶V VXU¿QJ VHDPVWUHVV _ %\ 1HDO .HDUQH\ PHOTO: PAUL TOPP

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DROP IN

PHOTO: PAUL TOPP

FACES OF SURF

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Eventually, Berkhemer began to let customers bring in their old surfboards and wetsuits to sell on consignment. From there the shop expanded to include local surf art, jewelry, and surfing necessities including ﬁns, leash strings, plugs, stickers and—yes—even wax. “There can be real treasures in consignments,” she explains. “We sell consignment boards and suits, vests, booties, kid booties with zippers, and warm rash guards, as well as shorts and pants for stand-up.” The shop is a much-needed source for selling and buying used items like these, giving

first-time surfers and low-income families access to affordable surf necessities. “A wetsuit might fit great in a shop and when the person gets in the water they realize it doesn’t fit, and shops don’t take them back because they’re used,” Berkhemer explains. “Sometimes a person buys a board because someone else has really enjoyed it [thinking] they will really like it, [but] it ends up with us for someone else to try.” It’s rare that Berkhemer finds a repair job too daunting to tackle. It’s handling customers that can give her the biggest headache. “Sometimes dealing with people can be a little frustrating,” she says. “They will bring in a wetsuit, soaking wet, full of sand, and want to know if they can have it the next day.” If there is a way for a customer to fix a suit himself or herself, she has no problem instructing them on the methods and materials needed to do so. Berkhemer takes pride in the shop and its value to the local community. “Over the years, we’ve watched the groms grow up, usually selling them their first wetsuit and doing trade-ins as they grow,” she says. “The surf community is a close-knit, extended family and we are there for each other.”

What is the best wetsuit, in this expert’s opinion? “The one that ﬁts the best.”

et’s face it. Unless you’re a professional, being a surfer in Santa Cruz is not cheap. The powerful waves can snap your $650 surfboard like a twig. And the freezing-cold winter conditions make a watertight, comfortable wetsuit a necessity, yet they have a tendency to fall apart quickly, especially if you don’t take good care of them. Repair services are crucial for keeping this lifestyle affordable, but while there are plenty of ding repair options out there, the same isn’t true when it comes to wetsuits. Luckily, one small Pleasure Point operation has us covered. Blown Out Wetsuit Repair is the brainchild of Diane Berkhemer, who made wetsuits for custom wetsuit maker Christine Thomas before opening the shop in 2000. “After she left for Oregon and was done making wetsuits, she encouraged me to do repairs,” Berkhemer says. “I wasn’t excited about keeping the shop going but with encouraging friends, I thought ‘OK, I’ll give it a try. If it doesn’t work, at least I tried.’” Berkhemer grew up in Escondido, one of the oldest cities in San Diego County, where she and her now-husband, Don, would skip school regularly to hit the beach. “He’d pull up in front of the school with the old Velzy tied to the roof, honk the horn, and I would dash out the door and off we’d go,” she recalls. “We would go wherever there was surf, even down to Mexico. No one ever knew where we were.” While Don was surﬁng, Diane would spend her time on the beach, working on her suntan. It wasn’t until 1991, when she and Don moved to Santa Cruz, that Berkhemer really got into surﬁng. She’d get up early to surf before going to work managing the Salvation Army on 41st Avenue. Unfortunately, some medical issues have taken her out of the water recently, but she remains positive. “I love the ocean,” she says, “so I watch others and love it through them.” Originally, the shop consisted of two sewing machines, glue and neoprene. From these humble beginnings, Berkhemer developed a reputation for her affordable and effective repair talents. She learned the skills at an early age—coming from a single-parent household, new clothes were a luxury. If she needed clothes, she had to sew them herself. In the company’s early days, Berkhemer sometimes found herself needing to explain to customers that, as a repair hub, Blown Out wasn’t your run-of-the-mill surf shop. “Guys would come in each day and want to buy wax, which I didn’t have, and they’d say, ‘What kind of surf shop doesn’t sell wax?’” she recounts.

Diane Berkhemer doing what she does best. PHOTO: PAUL TOPP X Blown Out’s priorities

for wetsuit repair are—in this order—groms, locals, and triathletes. X Berkhemer’s No. 1 piece

of advice for preserving a wetsuit: “Dry them out of the sun, and do not use a hanger— drape them over something instead. Hangers pull on the shoulders of your wet wetsuit and will degrade the neoprene.” X Suited Up: “The name

of the shop on our license is Blown Out Suit Repair,” says Berkhemer. “One day someone called me about ﬁxing their dress suit for work, so we have gone by the name Blown Out Wetsuit Repair ever since.”

Photo: Nelly / SPL

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Austin Smith-Ford locks into an emerald gem. PHOTO: @CHACHFILES

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EYES ON THE

PRIZE Luke Rockhold readies himself for the biggest ﬁght of his career. Will he bring the UFC world champ title home to Santa Cruz? BY BRAD OATES

sked to describe residents of Santa Cruz, words like “hippie,” “surfer” or “artisan” may come up. But Luke Rockhold has a different label in mind: “Ultimate Fighting Championship (UFC) middleweight world champion.” And by the time you read this, he may have already earned it. The 6-foot-3-inch, 180-pound Santa Cruz native will take his first shot at the title when he squares off against Chris Weidman in Las Vegas on Saturday, Dec. 12. It will be his first time fighting Weidman, who is the current UFC world champion. “I believe that I am the best fighter in the world. I have believed that for a long time,” says Rockhold, who was home long enough to sit down for an interview. That confident resolve is helping him prep for the match, as is some good old-fashioned trash talking: he quips that his opponent Chris “The All American” Weidman, who is currently undefeated 13-0, “not only has a dorky nickname, but is a dork in general. I am going to show him a little Santa Cruz smile.” Rockhold is bent on showing the world what Santa Cruzans are made of. “Everyone thinks we’re a bunch of hippies,” he says. The town has significantly shaped the world-class fighter, who has athletic prowess in his blood—his father, Steve Rockhold, played professional basketball in Europe, and his brother, Matt Rockhold, is a profes-

Left: Luke Rockhold's April 28 victory over Brazilian Lyoto Machida earned him the chance to vie for the UFC middleweight world champion title on Dec. 12. PHOTO: ZUFFA, LLC. _ GETTY IMAGES SANTA CRUZ WAVES | 6 9

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DROP IN SPORTS ACHIEVEMENT

“I believe that I am the best fighter in the world. I have believed that for a long time.”

Above: Rockhold mixes up his training routine with a bit of high-ﬂying fun in the skate park. PHOTO: NELLY / SPL

sional surfer. The often-pickedon youngest of three brothers, Luke Rockhold went on to have a successful wrestling career while at Soquel High. However, by the age of 22, while a student at Cabrillo College, Rockhold was ready to give up on his dream of becoming a pro athlete. “After high school, going into college, there was no outlet for professional wrestling,”

states Rockhold. “I always thought as a career I would be a professional athlete, but I came to the realization that it would probably not happen.” But one fateful day of kickboxing at American Kickboxing Academy in San Jose changed that trajectory. “The first day I went there I knew I could compete and do this,” says Rockhold. “I changed my life to make

it work.” Rockhold made his professional debut in July 2007 and went on to rack up an impressive 8-0 record in the Strikeforce League, taking home three championships. When the league folded in January 2013, UFC picked up Rockhold, and his dominant reign has continued there, with a career record of 14-2 going into his first title shot. Growing up skating and

SIZED UP Height: 6-feet-3-inches Weight: 180 pounds Age: 30 Pro Since: 2007 Stance: Southpaw Record: 14-2

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DROP IN SPORTS ACHIEVEMENT

Rockhold quips that his opponent, Chris “The All American” Weidman, “not only has a dorky nickname, but is a dork in general. I am going to show him a little Santa Cruz smile.”

PHOTO: NELLY / SPL

surfing as a youth has translated into unique benefits as a fighter. “I have a different balance from skateboarding and surfing,” he says. “I am naturally goofy foot and that translates as a southpaw [stance] in fighting, but I am right handed, so I pretty much taught myself how to fight goofy as a southpaw. It’s given me a huge advantage in the fight game and I have to credit surfing.” Amid the training and the competition, sometimes the fighter likes to forget the ring for a while and return to the waves. “I am not supposed to surf once I sign a contract for a fight. That hasn’t stopped me,” explains Rockhold. “A lot of times I will have an injury and I can’t surf when [the waves are] good. I have surfed Santa Mo’s my whole life. I have never hit my head. Sure enough, before I fought Lyoto Machida I cracked my head open. I got five staples. Three weeks before the last fight I went back out. I cracked my head again on the first wave. If I got staples I wouldn’t be able to train for the last two weeks. So I shaved my head, Bic’d it right down, and then we held it together and glued it so I could train. Everyone asked me if I was going bald.” Rockhold would go on to dominate and beat Machida quickly via submission in the second round, setting him up for the fight of his life versus the undefeated Weidman. While readying for the contest with daily training seasons, Rockhold has kept a positive attitude—and a sense of humor. “I want to draw it out a bit and really make him feel it,” Rockhold says. “I am just joking. I will take a win out of this. I am looking forward to it. It’s going to be a good fight.” You can watch Rockhold vs. Weidman (UFC 194) live from Las Vegas at The MGM Grand at 7 p.m. Saturday, Dec. 12 on Pay-Per-View.

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DROP IN ENVIRONMENT

At Delaveaga Golf Course, Superintendent Miles Hicks says water-saving efforts began 10 years ago. PHOTOS: PAUL TOPP

In the age of drought, golf courses find it isn't easy being green | By Neil Pearlberg “Even if El Niño does replenish us with water, we will never return to where we once were. It would be totally irresponsible for us to forget everything we have been doing and go back to the way things were.” — Miles Hicks, Delaveaga Golf Course superintendent

he average 18-hole golf course uses the same amount of water—about 140,000 gallons— in a single day as a family of four uses in a year, according to the Golf Course Superintendents Association of America. This is changing, however—at least in California. Due to the ongoing drought, drastic measures are in full force at every golf course in the Golden State, forcing them to walk the delicate line of limiting water use to cope with the lack of rainfall while trying not to lose the appearance of a lush green golf course that attracts greenfee-paying customers.

It’s a murky problem to navigate for the golf industry, which is big business in California, generating $13.1 billion in economic activity and employing 128,000 people, according to a recent study by the California Alliance for Golf. Even if this winter’s predicted El Niño manifests, multiple wet years in a row are needed to make a dent in the state’s drought. And continued drought conditions will produce golf-course fatalities. Course owners who are already grappling with pressure stemming from the recent recession and a shrinking golf market will be in dire straits—especially if their course is not located close to recycled water

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“It is up to the player to adjust his or her golf game in accordance to the conditions.” —Eddie Duino, PGA teaching professional

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DROP IN pipelines, one of golf’s last bastions of resources for water. To top it off, it would seem that these courses are subject to disproportionate disapproval from the public, not in small part because of how visible their greens are. Just as water-conscious citizens frown upon a neighbor washing his car or watering the lawn, they get up in arms about sprinklers spraying down the fairways and greens at their local links. Meanwhile, behind a shield of walls, businesses throughout California cities are using vast amounts of water, often without the same level of restriction or reproach. (Computer-manufacturing companies, for instance, can require 2,000 gallons of water to produce a single semiconductor chip.) After St. Andrews in Scotland, the Monterey Peninsula is perhaps the second home of golf. The famous courses on the Monterey Peninsula—including its crown jewel, five-time host of the U.S. Open Pebble Beach—are using 30 percent less water than they used four years ago. Two golf courses within the famed 17-Mile Drive have recently gone through extensive renovations and have formalized a steadfast plan to deal with the lack of rainfall. Poppy Hills Golf Course, owned and run by the Northern California Golf Association, reduced by 50 acres the total amount of fairway turf used on the course, amounting to half of what typical courses elsewhere maintain. And the private Monterey Peninsula Country Club’s Dunes Course is currently implementing an extensive renovation plan that will include a reduction in maintained turf (from 79 acres to less than 65) that will amount to a total savings in water use of 20 percent. Like his father before him, 77-year-old Eddie Duino is one of Northern California’s most respected PGA teaching professionals, and Santa Cruz Waves was able to catch up with him on the brown and water-starved driving range where he gives his instruction at Pajaro Valley Golf Course in Watsonville. “Here at Pajaro, and at other courses I have played, it is evident that only hightraffic areas are being gently watered,” says Duino, walking toward the first tee. “Looking out over the first fairway," he continues, "you can tell that the ground is firm and fast. However, it is up to the player to adjust his or her golf game in accordance to the conditions.” Santa Cruz is home to the semiprivate Pasatiempo Golf Course, an

PHOTO: PAUL TOPP

ENVIRONMENT

Alastair MacKenzie-designed gem that is ranked No. 34 on Golfweek’s Best Classic Courses list, along with the neighboring City of Santa Cruz-owned Delaveaga Golf Course. Both courses have faced mandatory restrictions of 50 percent by the Santa Cruz Water Department, and have taken measures to comply. In 2009, Pasatiempo installed a new irrigation system that reduced the amount of mowed ground from 94 acres to 64 acres, and more reductions were made during the past year, including to much of the rough and 50-to-100 yards forward of each tee box. “Our efforts started 10 years ago, long before restrictions were placed upon us. After the recession we learned to be conservative and demonstrate responsibility,” says Miles Hicks, golf course superintendent at Delaveaga, explaining that the combined effect of lack of rounds played and an increased cost of water led to his

team becoming more fiscally efficient. After the city-mandated 50-percent cutbacks, Hicks and Delaveaga’s PGA professional Tim Loustalot charted the golf course to see what areas could live without water from a playability standpoint. “We immediately shut down watering the areas of the course where no one hits a golf ball, along with the driving range and the immediate areas in front of each teeing area,” says Loustalot. As of this writing, forecasts predict that coming El Niño conditions will pummel the state with torrents of rain by the end of the year. Will it be a godsend for the golf industry? With a few months of rain, will things return to normal? “Even if El Niño does replenish us with water, we will never return to where we once were,” says Delaveaga’s Hicks. “It would be totally irresponsible for us to forget everything we have been doing and go back to the way things were.”

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The

Elephant

MAN ARTIST AND SURFBOARD SHAPER JEREMIAH KILLE FINDS HIS INSPIRATION IN NATURE, MORTALITY … AND CIRCUS ELEPHANTS BY DAMON ORION t the time that Jeremiah Kille sold his first painting, art was secondary to him. While working toward a degree in pictorial arts at San Jose State, he also maintained a shop in Westside Santa Cruz, where he shaped surfboards under two different labels, Conspiracy and Current. Kille’s life took a turn when he displayed some of his art at Verve Coffee Roasters. “I just needed a place to hang my paintings,” he confesses. “I was painting pretty large. At the time, we were in a small condo, and I didn’t have any place to store them.”

Right: Jeremiah Kille pictured with an untitled mural he recently completed at 2185 41st Ave. in Capitola.

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X Above: In this piece, titled “Tommy’s Not Coming Home #1,” and others, Kille explores the displacement of elephants after the heyday of circuses.

X Opposite Page Top: “Indeﬁnido” is one in a series of paintings depicting the battle between matador and bull.

X X Opposite Page Bottom: Kille’s career as a surfboard shaper has inﬂuenced his art—or at least the materials he uses, which include resin and cloth inlay. Photo: Max Houtzager / terasu.co

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To his surprise, coffee shop patrons started asking about pricing. “I was pretty floored by that,” recalls the painter, who sold his first painting in 2007. “That wasn’t the original idea for having it sitting there.” After 10 years of crafting surfboards—and when his then-wife was pregnant with their first son—he decided to try something new. Thus began his unexpected career as an artist. Kille’s work, which often contains such surfboard-shaping materials as resin and cloth inlay, is rich with subtle layers of meaning. Though much of it is vibrant in both color and content, it is also informed by the artist’s fascination with impermanence. “I guess everything has a shelf life, so to speak,” Kille muses.

“That’s something I think about a lot when I’m in my studio, and it comes out in the work. Growing up, I had a couple of friends die pretty early, so I was exposed to that.” He adds that his ex-wife is a cancer nurse at Stanford. “I’ve always been really interested in the work she does, the patients she works with and their families, and how people handle their relationship with death.” The more somber undertones of Kille’s art are often buried in the most literal sense. “A lot of the work I end up doing is pretty layered,” he notes. “A lot of times, there are ideas and thoughts that I have that I’ll scribble on the canvas or actually write out. A lot of those end up getting covered up. You might see a small remnant

of it, but you’re not going to know what it said or what it was. It’s almost like a journal for me, and I don’t necessarily want people reading my journal. Some of the things that I’ll write down are personal or maybe a little bit crazy.” One of the recurring images in Kille’s work is that of displaced circus elephants, a subject he began delving into while he was in art school. “The early 20th century circus was kind of this big, grand thing that would travel and that people would travel to see,” he notes, adding that the elephants were the main attraction in these events. Kille’s first paintings to explore this motif were based on the idea of elephants being put out of work at a time when “the circus died, in a sense.”

DROP IN ART

Kille got a surprising insight into his own interest in elephants after the birth of his first son. At that time, Kille’s mother gave him a box of items from his childhood, one of which was a blanket emblazoned with images of elephants. “When I saw it, it kind of made sense: there were a lot of little knickknacks or things around the house that were elephant icons,” he says. The painter adds that a couple of years ago, while watching Dumbo with his kids for the first time in more than 30 years, he realized that the movie had probably inspired much of the imagery in his work. Of particular interest was the opening scene, in which a menagerie of animals is riding a train from

one site to the next. “There’s a thunder and lightning storm, and the animals are scared,” Kille explains. “It’s interesting, because I think a lot of my landscapes with elephants in them look a lot like that. I guess a lot of those things just kind of got buried somewhere subconsciously.” When he’s not watching movies with his kids, painting or shaping boards, Kille spends his time surfing and riding for Team Caletti, a local cyclocross racing team. “If I’m in the studio too much, I think my work starts to suffer,” he says. “Being able to be outside, whether it’s out on a trail, up in the redwoods, or in the water, gives me the mental space [I need for inspiration].” If he hasn’t surfed for a while, he

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PHOTO: MAX HOUTZAGER / TERASU.CO

How to Kille it: Four tips for his fellow painters

1. Not everything that you produce needs to be a masterpiece. Anybody who has created a masterpiece has created a lot leading up to that. 2. Paint, draw, sketch, and produce as often as you can. Do it feverishly!

3. "Creativity is not a talent. It's a way of operating."—John Cleese 4. Learn the 50 states and their capitals— you never know when they may come in handy.

finds himself painting waves into the horizons of his landscapes. As a father of two, Kille understands the value of the bottom line. As such, he feels fortunate to be in a position to support himself through his art. “At the end of the day, if I wasn’t making money painting, I might be painting on the weekends here and there,” he says. “But you’ve got to make money to survive, and fortunately, I’m starting to be able to do that with art.” Find him online at jeremiahkille.com.

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GIFT GUIDE S

tumped on what to get your peeps this holiday season? Prone to procrastinating? Does the thought of scouring shops for the right present make your palms sweat? Fret not. We’ve got you covered with our second annual Gift Guide, stocked with foolproof ideas that will take your gift-giving skills from rookie to pro by the time you can say “Take that, Santa.”

1 BAGITO SHOPPING BAG There is no excuse these days for not having your own bag at the grocery store or farmers market. Why? Because Bagito has got your shopping goods literally covered—and it’s designed to hang off your key chain. These Santa Cruz-made reusable sacks are not only composed of recycled materials that reduce to a small pouch, 100 percent of proceeds from each sale goes toward environmental education in local K-12 schools. Really, this is the stocking stuffer to end all stocking stuffers. With a name like Bagito, you know this gift keeps it real and simple. | Elle Jefe $3.99. Bagito.co.

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2 2 FRYE REINA BOOTIES The elegant stitching design, pointed toe and tapered wedge heel give this boot sophistication. Available in five different colors, these stylish booties are a surefire bet for the fashionista in your life. | Farrah Kemp $288, Shoe Fetish, 1360 Pacific Ave., Santa Cruz; 7542 Soquel Drive, Aptos.

3 UPCYCLED LEATHER PURSE

Remember the days when rocking a leather purse would have you watching over your shoulder for PETA? Stacy Lynn operates out of her Santa Cruz studio, crafting beautiful recycled leather accessories to leave you looking good without that same guilt. Slicing, dicing and sewing pieces of old leather garments and upholstery, Lynn creatively upcycles yesterday’s fashion into colorful cutting-edge pouches and purses. Each is a one-of-a-kind piece of art detailed with a mosaic of tassels, zippers and straps that accent any wardrobe. Cosmopolitan gal and cow approved. | EJ $28-$164. Paciﬁc Trading Company, 1224 Paciﬁc Ave., Santa Cruz. Stacylynn.net.

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4 PLANTRONICS BACKBEAT SENSE HEADPHONES The BackBeat SENSE is the newest wireless headphone set from Plantronics, designed for comfort and functionality. With a long-lasting battery, they’ll be good to go all day. The ear cushions are made from memory foam to ensure superior comfort. Locally made and tested. | FK

$179. Plantronics.com.

5 MISHA EARRINGS FROM FLYING LIZARD JEWELRY DESIGNS It’s old news that jewelry is a foolproof way to please a lady. Giving her jewelry she actually likes … well, that’s not quite so simple. Which is where Flying Lizard comes in. Designer Vallora Sabourin has been creating beautiful boho-chic jewelry for more than 20 years. If we had to choose an item from her impressive collection, it’s the Misha earrings. These on-trend, double open-leaf earrings offer the perfect amount of bling and sophistication and can be worn both casually or for dressier occasions. Not only is a piece from Sabourin sure to be a hit as far as style goes, the gift also gains extra points because of the company’s conscientious attitude. Flying Lizard Jewelry Design is registered with Stop Blood Diamonds, promotes the use of conﬂict-free gems, and donates to the United Nations. | Blocks-n-Bling (blocksnbling.com) $72. Flyinglizard.com.

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If you care about putting healthy foods in your body, you probably want to put healthy products on your body, too. 88Springs uses the power of beeswax and natural plant extracts to keep chemicals at bay while keeping moisture locked in. Grom Balm, the ecominded company’s signature solid lotion bar, is good for skins of all types and ages. Apply any of ﬁve different ﬂavors (Orange Blossom, Lemon Meringue, Strawberry, Blueberry, and Wild Berry) to face, body and lips. Oh, and it comes in biodegradable paperboard packaging. So go ahead—wax on, wax on. | EJ $19.95. Pleasure Point Apothecary, 879 41st Ave., Santa Cruz. 88springs.com.

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7 THE PELICAN HOUSE CHEEKY BIKINI Even though the water in Santa Cruz is usually a teeny bit chilly for actually swimming in a bikini, there is always a pocket of sunshine to be found in which to grab a towel, a book, sunscreen, and a cheeky bikini, and ﬂop down in the sand for some much-needed Vitamin D. For this reason, one of the best gifts a gal can get is a cute, ﬂattering swimsuit. We adore these top and bottom pairings from Santa Cruz-based swimwear company The Pelican House. Designer Justine Willeford has created a unique line of handmade, elastic-free swimsuits crafted with locally sourced materials. And as if their comfortable-yet-stylish suits aren’t reason enough to buy them, we also love The Pelican House because it donates 10 percent of each purchase to Island Conservation, an organization that works to prevent the extinction of native plants and animals on islands all over the world by removing invasive species. | BlocksnBling.com Tops: $60-75. Bottoms: $30-60. ThePelicanHouseSwim.com.

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PHOTO: COURTESY OF TEPUI

8 TEPUI TENT You don’t have to be on the ground to feel grounded by nature. Make your loved one the most coveted camper on the scene with a rooftop tent from Santa Cruz-based Tepui Tents. They’ll have no need to ﬁnd a ﬂat spot because their four wheels will be the foundation. A home away from home, these convenient tents feature high-density foam mattresses, increased protection from wind and rain, and the comfort of knowing that the only other creatures crawling in to hang with you beneath the stars will be your human companions. | EJ $895-$2,100. Tepui Tents, 2703 41st Ave., Soquel. Tepuitents. com.

9 ROARK REVIVAL FLASK Your adult friend will look hip while carrying liquids in this Roark Revival Fear the Sea flask, available at downtown Santa Cruz’s budding surf and skate shop, Berdels. Especially popular for winter holiday parties, your gift recipient will keep warm by keeping this sleek flask close. | EJ $36. Berdels, 1233 Pacific Ave., Santa Cruz. Berdels.com.

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Craniosacral Therapy with Sarah Joy Zell at the Treehouse

831 278 2426 sarah@sarahjoyzell.com www.thetreehouse.us 108 Locust St Santa Cruz CA

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NEW CLIENT SPECIAL! 90 min Craniosacral Session $90 (regularly $120) Offer expires Feb 28, 2016

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PHOTO: COURTESY OF BUREO

10 BUREO SKATEBOARD SUNGLASSES First they made sustainable skateboards; now Bureo has come out with the world’s first sunglasses made from recycled fishing nets. Did you just do a double take? We did too. But it’s true, the cutting-edge brand’s new line of shades, made in conjunction with a Chilean eyewear company, reincarnates ocean plastic pollution into wearable apparel. Fishing nets plus Carl Zeiss polarized lenses equal the Bureo “Ocean Collection” sunglasses. Be that ultra hip gift giver and pre-order a pair, choosing from a selection of three. More than just fashionable and functional as you check the waves, these lenses also reflect your concern for the peeling lines in view. | EJ $129. Bureoskateboards.com.

11 PROFESSIONAL EPOXY REPAIR KIT

This might not be the most romantic or sentimental of gifts, but it’s one of those things every surfer needs. Keep any waterman or waterwoman prepared with resin, hardener, ﬁberglass cloth, and more. Because when that sudden ding tarnishes his or her favorite epoxy surfboard or SUP out of nowhere, they’ll be thankful you got them the tools to repair it. | EJ $18. Surftech, 912 41st Ave., Santa Cruz. Surftech.com.

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12 12 SPECIES ON VINTAGE NAUTICAL CHART Born in Waddell Valley and currently creating out of his La Selva Beach studio, local artist Amadeo Bachar picks up his drawing pen and paints to illustrate “the beauty and richness of the planet’s marine environment.” We say, mission accomplished. Bachar’s detailed nautical charts are a sweet amalgam of vintage map stylin’ layered with finely detailed depictions of fish species correlating to each map’s highlighted region. There’s the map showcasing Baja overlaid with the sleek and silvery blue scales of the wahoo; the map of California adorned with red and orange hues of rockfish; the map of SoCal paired with a variety of much-loved tuna. Scientific and artistic, timeless and classy, this is the frameable gift ready to be unrolled and carefully displayed on any fisherman’s or ocean lover’s wall. | EJ $60-$95. Abachar.com.

13 WAVE TRIBE ECO SURFBOARD LEASH It’s the world’s only surfboard leash made from recycled plastic bottles—and it was named Best New Product of the Year by Outdoor magazine. High-tech in keeping your precious board in tow while remaining highly conscious of treating Mother Nature with care, these bad boys come with a one-year warranty; you break it, Wave Tribe will replace it. Still, with double swivel technology, Velcro that sticks as tightly as a brandnew wetsuit after a Thanksgiving feast, and a fully stretched and tested recycled plastic cord, we think that warranty will go unused. | EJ $23.95. New Leaf, 1210 41st Ave., Capitola. Wavetribe.com.

14 INQUIRIES INTO THE NATURE OF SLOW MONEY Buy local. Eat local. Invest local. These are themes that fill the pages of this thoughtprovoking book sold, fittingly, by SLOWCOAST.org. The site that promotes the ecominded lifestyle of the region between Santa Cruz and Half Moon Bay is a go-to for gifts that engage the mind, protect the environment and inspire the heart. This 240page read, written by Woody Tasch (founder of the nonprofit Slow Money), focuses on the value of preserving both soil and family farming in sustainable ways and aims to show how purchasing choices, like investing in an organic CSA box, can leave a larger, better financial footprint on your community than you might even realize. | EJ $20. Slowcoast.org.

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PHOTO: JAKE THOMAS

Crowler

(the silver can)

15 VENTANA DAWN PATROL BLEND COFFEE Who better to know what coffee will get you up (and keep you up) for your sacred dawn patrol than the folks at Ventana Surfboards & Supplies? Organic whole beans from Costa Rica are hand-roasted by Santa Cruz’s Alta Organic Coffee & Tea and packaged in recycled paper bags just for Ventana. And they’ve got your busy holiday schedule in mind: they do free home delivery anywhere in Santa Cruz County, and offer free shipping across the United States. | EJ $14.50. Ventanasupplies.com.

16 BREW CRUZ TOUR A four-hour tour of Santa Cruz’s brimming micro brew scene with a pint of the ﬁnest beer around at each stop? Um, yes, please. Watch out for the inﬂux of hipsters from the big city, because the little Brew Cruz retro and wood-paneled bus hosts up to 15 passengers (mustaches allowed)—and music, trivia and prizes abound during the ride between stops on the newly curated Santa Cruz Beer Trail that’s getting a lot of buzz. Local fans of artisan beers are stoked. When you post up at a featured spot, learn about the process at each facility and tour the scene with insightful connoisseurs from each brewery. Cheers! Prost! Salud! Yew! Whatever you want to say upon clinking glasses, this craft beer adventure will have you and your friends celebrating … and asking for another round. | EJ $69. Scbrewcruz.com.

17 SANTA CRUZ MOUNTAIN BREWING CROWLER No, that’s not a typo. Santa Cruz’s ﬂagship organic brewery has debuted its new beer-consuming method: the crowler—it’s like a growler, but it’s a can! Get it? Now you can get individually canned, locally brewed beer straight from the source, ensuring a fresh taste with each newly cracked beer. Mix and match a six pack for your special someone. | FK $10-15 depending on beers selected. Santa Cruz Mountain Brewing, 402 Ingalls St., Santa Cruz. Scmbrew.com.

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18 TYLER FOX’S PICK: GLASSDHARMA GLASS STRAW Consider this head scratcher for a moment: Americans use more than 500 million disposable straws every day. Ridiculous, isn’t it? As we suck one iced latte after another down our gullet, more and more of these single-use plastic batons wind up in landﬁlls or, worse, the oceans, where they contribute to the dire problem of plastic pollution and cause harm to marine life. It’s reason enough to say so long to disposable straws for good. But what about our iced coffees and cocktails? GlassDharma has beverage-lovers covered. The Fort Bragg-based company makes sturdy, stylish reusable glass straws that give new meaning to the phrase “drink responsibly.” The handmade straws work in hot and cold drinks, come with a lifetime guarantee, and are dishwasher and microwave safe. There are several designs to choose from, but our favorite sustainable stocking stuffer is the coffee straw. It ﬁts perfectly into most beverage lids—making it easy to BYO-straw to the cafe—and helps its users avoid coffee-stained teeth. Cheers to that. $8.50 for the coffee straw. Visit glassdharma.com

to ﬁnd local retail locations.

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PHOTO: CHERYL NEWCOMB

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visit us inside the Capitola Mall & online www.sccmod.org

Winter Camp DEC. 28~31st / 9 to NOON (ext. stay 1PM)

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GIFT GUIDE HOW TO

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REDUCE WASTE DURING THE HOLIDAYS BY ARIC SLEEPER

ith all the excitement that comes during the get-togethers and gift giving over the holiday season, it can be easy to overlook the vast amounts of waste that’s created. According to the Environmental Protection Agency, the volume of household waste increases by 25 percent during the holidays, which is about one million tons of garbage collectively. To reduce your environmental footprint this season, consider these simple strategies for cutting down on unnecessary waste. Instead of forking over your hardearned bucks for a roll of wrapping paper, utilize that stack of old newspapers gathering in a dark corner and that spool of string hiding in a junk drawer. If newspapers just aren’t enough, stay away from the glossy types and pick up a recyclable brand of gift-wrap or a reusable gift bag. Old maps, posters, and even old issues of Santa Cruz Waves make for aesthetically pleasing alternatives to newsprint. Consider growing your own Christmas tree and moving it from the yard to the living room when the holiday season hits. If it gets too big, grow another one. Otherwise, seek out sustainable growers and tree recyclers in your area.

When shopping for that big holiday feast, skip the chain stores and hit the farmers market. Factory-farmed animal products are major contributors to environmental issues, so try turning to local farms and ranches for sustainably and humanely raised livestock. If you have too many leftovers, store them in old yogurt tubs or other reusable containers, give them away to guests, or make a plate and hand it off to someone who looks hungry. Toss food scraps in a compost bin, or if you don’t have one, gather up the food waste for someone who does. Consider sending out electronic greeting cards and invitations to your holiday shindig. At the event, use real dishes and silverware or opt for recyclable or compostable options. Use decorations that can be used year after year. Think about repurposing items in the backyard, like pine cones, shells, and dried ﬂowers for DIY decoration projects. Instead of purchasing brand-new decorations, take a trip to the local thrift shop. And if you are gung-ho on having balloons, seek out the biodegradable variety.

Remember to turn off the strings of decorative lights outside of the home when the sun is shining, or set a timer if you’re prone to forget. Not only will it save energy, it will increase the lifespan of the lights. If you’re purchasing new lights, go for LEDs, which use one-ﬁftieth of the energy that older models do and can last up to three decades. If you received a new phone, tablet, or laptop, don’t forget that you can recycle old electronics through ewaste programs. Or, pass them on to someone who could use them. Batteries are a huge source of toxic waste, and according to the Environmental Protection Agency, 40 percent of them are purchased during the holidays. If you must give a battery-powered gizmo, throw in a pack of rechargeable batteries. It will reduce waste and save money in the long-term. If the holiday party isn’t too far away, bike it. Have the whole family cruise together and make it a fun holiday ritual. If it’s a long distance, seek out other family and friends in your neighborhood and carpool or utilize public transportation.

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GIFT GUIDE CAUSES

THE THOUGHT THAT COUNTS THE CONSCIOUS GIFT-GIVER’S GUIDE TO THE HOLIDAYS BY ARIC SLEEPER

ver the years, the ritual of holiday gift-giving has lost some of its original spirit and intention—that is, showing gratitude and compassion for others. If mindless shopping at big-box retailers doesn’t sit well with you, you’re in luck. There are endless thoughtful

ways to show your appreciation for loved ones over the holidays— and often these options are more affordable, better for the environment, unique, and a boon to the local community and those in need. Herewith, we explore ideas and tips for four types of noble gift-givers.

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GIFT GUIDE CAUSES

THE CONSCIOUS GIF T-GIVER’S GUIDE TO THE HOLIDAYS

The Eco-Shopper For those who are keenly aware of where a gift is made and how, think local and ask questions. Whether you’re cooking up dinner for the family, or picking up a pie for a gathering, farmers markets and stores like New Leaf Community Markets and Staff of Life are eco-friendly sources for all things edible. Not all gifts need to be brand new. Shopping around and exploring local antique shops and thrift stores can be much more fun than going to the mall. Plus, any gifts you buy will be one-of-a-kind treasures not found anywhere else. Instead of buying a physical object for someone, try giving an experience, like a gift card to a local spa or restaurant, a gym membership, or tickets to a concert. It not only reduces waste, it also puts money back in the local economy. The gift of a plant can brighten up a home and help to recycle the air, thereby improving someone’s wellbeing over time.

The Giver The spirit of giving can extend beyond our own friends and family and out to those in need in our communities and across the world. Organizations like Community Foundation Santa Cruz County, United Way of Santa Cruz County, the American Red Cross, and Salvation Army are all great avenues to

give to causes locally and globally. Give a child the gift of giving money to a charity of their choice, teaching about the joy of giving in the process.

The Maker For those with a creative inclination who would rather make a gift than purchase it, the realm of possibilities is limited only by the imagination. Look around. Especially in the beautiful Monterey Bay, there are treasures everywhere. Gleaned goodies from nature can be made into custom pieces of art or jewelry. For the technically inclined, refurbish an old computer and give it to a student in need, or use your maker skills to build a crude robot and instill the spirit of wonder in a young child. Love to draw or paint? Dream up a design, pick up that pen or paintbrush and start creating. A unique artistic work

from a loved one is a gift that is always appreciated and cherished. For those who are handy with knitting needles or a sewing machine, put those hands to work. Ugly holiday sweaters make great gifts, but don’t limit yourself to just clothing. String together a doll or stuffed animal for the little ones in your life.

The Doer Giving can be an experience that transcends handing someone a wrapped present. Volunteering your time and skills to others is a true gift. Organizations like the Santa Cruz and Watsonville Volunteer Centers are great places to start if you’re not quite sure what you’d like to volunteer to do. Homeless shelters and churches often need an extra hand to serve holiday dinners. Instead of stuffing your mouth and lounging around, help a hungry soul get their fill. Bring the fam and make it an event, and possibly a tradition. Humans aren’t the only species that could use some compassion this holiday season. Animal shelters are always in need of volunteers. Clean-ups, whether on the beach or elsewhere, are a great way to give back to the earth that sustains us. Volunteering doesn’t have to be a formal process. Give away free hugs on the street or contribute a skill or service at no charge.

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Jason Miller (left) and Chris Miller pose with one of Jay Moriarityâ&#x20AC;&#x2122;s old surfboards. PHOTO: KENAN CHAN

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TIGER

MIND Why does the martial art of Brazilian Jiu-Jitsu have such a strong appeal for surfers? BY JOEL HERSCH

he difference between a martial artist in the seconds before they take on a skilled opponent and an experienced surfer pulling into a fierce, technical wave may seem vast, but according to Chris Smith—owner of Tiger Martial Arts, a black belt in Brazilian JiuJitsu, and a surfer—the space that the mind must enter in those brief moments of calculation is one and the same. “In both activities, there’s an aspect of requiring absolute presence in that critical moment,” he says. “That’s why surfing is so addictive, it’s that sense of automatic joy from being entirely immersed in that moment catching a wave. That same thing—absolute mindfulness—is present in Jiu-Jitsu as well.” Smith is the guy who brought the first Brazilian Jiu-Jitsu (BJJ) training facility to Santa Cruz County about 25 years ago when he opened Tiger Martial Arts in Aptos. It was right around the time that BJJ was picking up steam in California—BJJ masters were emigrating to Southern California, mixing it up with the surf culture, and drawing the interest of a number of pro riders, including world champion Kelly Slater and longboarder Joel Tudor. Later, in Santa Cruz, local pros Julian Sekon, Nacho Lopez, and the late Jay Moriarity were also drawn to the practice. Smith came of age in a rough part of

Philadelphia, where he began studying different fighting techniques to hold his own. He moved to Ocean City, New Jersey when he was 18, caught a glimpse of surfing for the first time, picked up a board, got hooked, and eventually made his way to Santa Cruz. Of all the forms of martial arts, Smith says surfers gravitate most strongly to BJJ, partly due to it being a great form of cross training when the swell is down, but also because of the way BJJ is constantly in a state of evolution, making it different from most other martial arts. Additionally, to excel in BJJ, a student requires great perseverance, willpower, and the capacity to find growth even when the result seems like a defeat. For a surfer aspiring to ride waves at Mavericks, knowing and accepting the fact that you’re going to take a beating is part of the journey. In Smith’s experience, surfers tend to be irregular students of BJJ, but they often stick with it for the long haul. “Surfers are always surfers first, no matter what. When the swell comes, they’re going to be in the water,” he adds. Years ago, one of Smith’s somewhat inconsistent but highly determined students was local legend and Mavericks surfer Jay Moriarity, who passed away in a diving accident in 2001 at the age of 22. Moriarity was about 16, folding

DROP IN ACTION

THE HISTORY: Brazilian Jiu-Jitsu was born when Mitsuyo Maeda, a Jui-Jitsu martial artist from Japan, arrived in Brazil after traveling all around the world competing against fighters from a wide variety of training backgrounds and fighting techniques, repeatedly proving the effectiveness of Jiu-Jitsu. Upon arriving in Brazil, Maeda opened a Jiu-Jitsu academy and took on a student named Carlos Gracie. Through close training and friendship, Maeda began teaching Gracie’s children and younger family members, ultimately leading the Gracie family to become one of the most prominent martial arts families in the world. Rickson Gracie, the nephew of Carlos, is one of the most well-known family members, on record as an undefeated competitive fighter (400-0). During an interview last year at the Billabong Rio Pro surf competition in Rio De Janeiro, Gracie said, “Jiu-Jitsu is a really special understanding of oneself because, under pressure, like in competitions, you find your ways to strategically resolve the problem. It’s a very special understanding of your emotions … It’s similar to surfing. I always find a certain energy with floating in the ocean, it’s like a double side. You learn from surfing and apply it to JiuJitsu, and you learn from Jiu-Jitsu and apply it to surfing.”

JAY MORIARITY: According to Chris Smith, Moriarity would trade surfboards in exchange for Brazilian Jiu-Jitsu training at Tiger Martial Arts. Smith took one board to Hawaii, where he owns another martial arts studio, because he knew how much Moriarity loved spending time out in the islands. Sadly, the board was ripped off by a thief. Another one of the boards remains in Smith’s possession here in Santa Cruz—a classic Pearson Arrow board with the words “For Jay” on the back.

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DROP IN ACTION

Jason Miller ﬁnds balance outside of the Jiu-Jitsu studio. PHOTO: KENAN CHAN

boxes at Pleasure Pizza, and earning his way toward becoming one of the most respected young surfers in Santa Cruz. He took to BJJ very quickly, Smith says. “What struck me about him at the beginning was that for a small guy, he was insanely competitive,” Smith says. “He wouldn’t get pissed off if he lost, but in his mind there was no way he was ever going to lose.” Smith says that BJJ is about understanding your opponent and preparing to face that person. You train and work out the tactical steps that allow you to overcome them. “It was the same for Jay,” Smith recalls. “He knew what his opponent was—he knew he wanted to surf Mavericks, and he was going to do what it took to make that happen. He went about it in a very technical way.” Due to intermittent attendance at the gym and traveling regularly to surf, Moriarity remained a white belt. On the day he passed away, Smith, with great sadness, attended an impromptu memorial on Pleasure Point. While many mourners placed Hawaiian leis down as

their offering, Smith brought Moriarity a blue belt—the next level up. “It hit me that I would never have the chance to promote him in this life, so I promoted him going into the next life,” Smith says. Through surfing over the past decade, Smith became friends with local surfer and BJJ student Jason Miller, the sales and brand manager for Santa Cruz Surfboards. Miller says that BJJ and surfing have both played an important role in his quest to maintain a healthy lifestyle, physically, mentally and spiritually. He says that BJJ training over the past 20 years has helped him to establish a healthy diet, kick his former smoking habit, and keep his body in shape, all of which helps him channel a sense of peace and self-control. “Mentally, [both surfing and BJJ] have taught me to surrender,” says Miller, a white belt who trained under Garth Taylor at Pleasure Point Jiu-Jitsu. “When a wave holds me down, if I relax and surrender, I can stay underwater as long as it takes to come up. I come to the sur-

WHAT IT IS: The overall fighting strategy of Brazilian Jiu-Jitsu is designed to equip a physically smaller or weaker individual with an effective method of defending against a larger and stronger attacker. When applying BJJ techniques, leverage is the key to amplifying the most efficient use of force. BJJ is also the most developed method of fighting while on one’s back, a position weaker fighters can often find themselves in when attacked. In a competition setting, BJJ features body throws as well as joint locks and chokeholds. BJJ focuses on floor grappling and features no striking. The aim is to control your opponent before applying submission holds to get them to “tap,” signaling that they cannot escape.

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DROP IN ACTION

To excel in Brazilian Jiu-Jitsu, a student requires great perseverance, willpower, and the capacity to find growth even when the result seems like a defeat. For a surfer aspiring to ride waves at Mavericks, knowing and accepting the fact that you’re going to take a beating is part of the journey.

face calm and happy to try again.” Miller recalls the words of a friend in Oregon, who described BJJ as a way to learn how to be comfortable with being uncomfortable. “Life gets crazy,” Miller says, “so the life lessons have been extraordinary.” Smith explains that what surfers and BJJ martial artists really have in common is the knowledge that each activity will take a lifelong commitment, and that improvement will go hand in hand with being humbled, whether that’s being put into submission by an adversary or throttled by a big wave. Miller recalls his first time surfing Mavericks, where he stacked on the bottom turn and took a beating. “I was talking to myself underwater saying, ‘What did you think was going to happen? You were just going to come out here and kill it and not fall?’” he recalls. “I was scared as hell, but I got through it. Before I was done heckling myself I popped up with plenty of air left. I felt more alive than I ever had until that moment.”

WHERE TO TRY IT: Tiger Martial Arts (831) 661-0184, tigerbjj.com Pleasure Point Jui Jitsu (831) 252-1120, pleasurepointjj.com

PHOTO: KENAN CHAN

Kaijin Mixed Martial Arts (831) 427-2560, kaijinmma.com Claudio Franca Brazilian Jiu Jitsu (831) 476-7650, claudiofrancabjj.com Sandro Batata Brazilian Jiu Jitsu (831) 425-7795, batatabjj.com

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(831) 688-7442 www.deluxefoodsofaptos.com

783 Rio Del Mar Blvd #25 Aptos, CA 95003

Deluxe Foods of Aptos is proud to offer great products and services to its customers year round. Deluxe is a one stop shop for all your entertaining needs, especially during the holiday season. The managers are always happy to work with the customerâ&#x20AC;&#x2122;s requests and special orders to make sure you are getting exactly what you want.

Local & family owned

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COME TO DELUXE FOODS OF APTOS

for all your holiday needs... Our Deli

has standard holiday trays to choose from, or you can customize to fit your specific needs. We have specialty meats and cheeses to choose from. We can put your entire holiday meal together, call in your order now. We create customized gift baskets filled with everything from wine, and cheese to local handmade soaps. We have the best selection of meat, seafood and poultry to offer your family this holiday season. Our Bakery offers homemade cakes and pies.

local wine

artisan cheese tasty bakery

specialty meats

fresh flowers

fresh produce

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The jerk house offers traditional and fusion Jamaican cuisine. We use fresh organic and locally sourced ingredients. Come enjoy our relaxing patio and amazing happy hour at our boat bar! Dog friendly patio and flip flop friendly dining room. We look forward to meeting you and yours!

11 to 10 PM FR and SA from 11 to 11 PM

TU to SU from

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HOLIDAY SPIRITS We ask the experts about their favorite seasonal cocktails

PHOTO: SEAN MCLEAN

PHOTO: NEIL SIMMONS

BY ARIC SLEEPER

he winter season brings with it memories of holidays past—the sights, sounds, smells, and warm cozy feeling of having the day off, with not a care in the world … save for the anxiety that comes with having the entire family in one place. Sometimes there’s no better way to cut the tension, and complement the situation, with SANTAthan CRUZ WAVES | 11 9 a spirited holiday cocktail.

Some Restaurants are Legends. Come see why. Please join us every Friday from 4-7pm at the Whole Enchilada Marketplace for free wine tasting featuring the best central coast wines. Enjoy the Fisherman’s breakfast at the Lighthouse Harbor Grille. Visit our Galleries and chill at the new Haute Enchilada Art Cafe. Visit the “Last Coastal Frontier”.

Signature Coastal Cuisine

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FOOD&DRINK DRINKS

CHRISTMAS MORNING KAUBOI

Crescenza cheese from Bellwether Farms

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PHOTOS: SEAN MCLEAN

Beets from Route 1 Farms

Chicories from Dirty Girl Produce

he main thing about a good holiday cocktail is that when you look at it, smell it, and taste it, it should make your memory connect to that holiday,” says Phoenix Carmen, bartender at Kauboi Japanese Grill and Sushi Bar in Aptos. Carmen’s signature cocktail is something he calls the Christmas Morning, which he created almost by accident while trying to devise a concoction that tastes like peach cobbler. “It was still really good. It was creamy and sweet, but not overpowering, and just delicious. I had others try it and everyone said the same thing: it reminded them of Christmas,” he says. “That’s how the Christmas Morning was born.” Carmen combines houseinfused cinnamon bourbon, the hazelnut liqueur Frangelico, and Bailey’s Irish Cream into the mix, which is shaken, poured over ice, and served with fresh rosemary inserted into a cinnamon stick, with a sprinkle of cinnamon on top. “Put your nose right next to the cinnamon and rosemary as you drink and the ﬂavors really come through,” says Carmen. “From the very ﬁrst sip, you get that warm feeling running through your chest. It is a stiff cocktail, but it’s creamy, smooth, and easy to drink.”

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FOOD&DRINK DRINKS

BUCK GINGERS SANDERLINGS

or a cocktail that’s lighter and more refreshing, but still great for the holiday season, Lindsay Eshleman, cocktail program director at Sanderlings in the Seascape Beach Resort, has created the Buck Gingers. Eshleman, a bartender, dancer, and one of Waves’ “Models of the Month,” puts her heart and soul into every cocktail she creates, and that comes through in the thawing and aromatic Buck Gingers. The drink consists of gold rum infused in-house with pear and vanilla beans, fresh lime and house-made simple syrup. It’s shaken and topped with ginger beer and spiced pear liqueur, and garnished with a pear chip and a sprig of rosemary. “You’re still getting that delicious winter cocktail, but it’s a bright and crisp alternative to something heavy and rich,” she says.

PHOTOS: SEAN MCLEAN

SANTA CRUZ WAVES | 12 3

Great food and entertainment overlooking Capitola Beach The new Sand Bar and Grill in Capitola with amazing views of the sea and sand from our sundeck

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211 Esplanade Capitola, Ca. 95010 Phone: Esplanade 831-462-1881Capitola, Ca. 95010 211 Email: thesandbarcapitola@yahoo.com Phone: 831-462-1881 Email: thesandbarcapitola@yahoo.com THE SAND BAR CAPITOLA THE SAND BAR CAPITOLA

FOOD&DRINK DRINKS

SANTA’S LITTLE HELPER THE CREPE PLACE

t The Crepe Place, the holidays are taken very seriously: festive decorations abound and a stream of Christmas movies plays above the bar. Nick Gyorkos, lead singer of Harry and the Hitmen and a veteran bartender, recommends The Crepe Place’s exclusive cocktail Santa’s Little Helper to warm you up when the winter fog rolls in. Gyorkos mixes Bulleit Bourbon, pumpkin spice liqueur, real cream, and a touch of nutmeg to create an overwhelmingly tasty and hearty drink with a round mouthfeel. “It’s simple, elegant, and really delicious,” says Gyorkos. “And the bourbon gives it a bit of a kick.” Gyorkos suggests the cocktail is best shared with friends and family, and says it is suitable for anyone who enjoys a strong drink that isn’t too spirit-forward.

PHOTOS: SEAN MCLEAN

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FOOD&DRINK DRINKS

POMANDER VENUS SPIRITS

ince opening his distillery on the Westside of Santa Cruz in 2014, Sean Venus has been making big waves locally and beyond with his small-batch organic spirits. For the winter season upon us, Venus shares one of his favorite holiday recipes, which can be enjoyed solo or with 16 to 20 of your closest friends.

Pomander Single Serving: 1.5 oz—Venus Spirits Gin 02 1.5 oz—lemon juice 1 oz—orange spice simple syrup (see recipe below) .5 oz—Campari Shake and serve over ice in highball glass. Garnish with a burnt slice of a pomander (an orange studded with cloves). Punch Bowl (serves 16 to 20): 1 bottle—Gin 02 2 cups 6 oz—lemon juice 1 pint—orange spice simple syrup 1 cup—Campari

PHOTO: COURTESY OF VENUS SPIRITS

Mix all ingredients in a punch bowl. Add two cups of ice and a large block of ice. Garnish rim of the bowl with slices of a pomander. Orange Spice Syrup 1 cup—water 1 cup—sugar 1 tsp.—all spice 1/2 tsp.—clove 1/2 tsp.—nutmeg Zest from two oranges Combine all in saucepan and heat to boil. Cool and pour mixture through sieve to remove cloves. SANTA CRUZ WAVES | 12 7

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FOOD&DRINK LOCAL EATS

Popping Off Popup dining is reaching critical mass: where does it go from here? BY ARIC SLEEPER

PHOTO: ANNA HATTIS

nside The Food Lounge—with its high ceilings, ambient lighting, and natural-modern aesthetic—Chef Andrea Mollenauer and her business partners, Sally Kane and Cat Hernandez, explain the ins and outs of popup dining between the pounding of hammers and the picking of paint shades. A year after opening its doors, the venue, like the popup scene itself, continues to evolve. “Our original vision for [The Food Lounge] has completely morphed,” says Mollenauer. “I use the word dynamic to describe it. Our menus and our chefs are constantly changing, and that’s what we like about it. It’s like a different restaurant every night.” A few blocks away, a dedicated popup space is adding to the town’s ephemeral food offerings. Assembly’s popup venue, simply named POPUP, shows just how zealous the food trend’s devotees are. Like a rock 'n’ roll music venue, POPUP displays the names of cooks performing that day on an overhead marquis and opens its doors to lines of eager fans. Even the names of some of the regular popup businesses—Mortal Dumpling, Lawman Ramen, Kickin

Chicken—sound a little punk rock. The fan bases for these culinary artists have continued to grow, and have begun to congeal into one coherent scene. ”They all have their followings,” says Kane. “And I’ve noticed that the patrons here are starting to venture out from just their favorites. They’re here on a Wednesday and a Monday, or we’ll see them at other popups in town.” Although many have learned how it works, there are still misconceptions about what a popup is, and new patrons often don’t know what to expect. The Food Lounge, for example, looks like a restaurant, and has been one since it was the home of India Joze in a bygone age, but the venue is a different animal than a normal eatery. “I don’t think people understand that we are a restaurant, but we are not a restaurant,” says Hernandez. “For example, you might wait for a table at a normal brunch place for 40 minutes, but here, you order your food, and can sit right away. You might have to wait for the food, but you wait sitting down.” Assembly co-owner and local restaurateur Zachary Davis has

also observed interesting public responses to the popup dining scene since he and his business partner, Kendra Baker, opened Assembly and its adjoined popup venue almost two years ago. “It’s been an experiment since day one and continues to be an experiment,” says Davis. “We’re getting better at executing, but it’s still challenging.” One of the biggest difficulties of operating POPUP, albeit a good one, has been the sometimesunexpected droves that show up to partake in an experience that diverges from the norm. “I was just looking at pictures of paella night,” Davis says. “It was pouring rain and we had to put up umbrellas and move some things inside, but there were still people lined up to the Del Mar [Theatre] waiting to check it out. People are drawn to the spontaneity and the excitement of it.” Despite their growing popularity, Davis doesn’t see popup venues supplanting conventional restaurants, but merely diversifying the culinary portfolio of Santa Cruz, and giving ambitious new chefs a forum to try out their creations

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FOOD&DRINK LOCAL EATS

PHOTO: COURTESY OF MORTAL DUMPLING

without the risks of investing in a brick-and-mortar establishment. “It’s all positive,” says Davis. “It helps expose Santa Cruz to more kinds of food, and helps new chefs and restaurateurs explore the market and see what people respond to. In general, it just makes for a richer food scene here.” Noah Kopito, founder of Mortal Dumpling, has gradually moved from doing gigs out of his apartment to regular weekly appearances at both The Food Lounge and POPUP. His fare has also appeared at Midtown Café, another portal for popup dining. “The original idea was to make the experience as fun as possible rather than focusing on making money,” says Kopito. Mortal Dumpling’s following continues to swell, which is both a blessing and Kopito’s biggest test, because in the nascent industry of popups, there isn’t a well-charted course from a minor-scale operation to something bigger.

“When it’s small, people don’t have as many expectations, but when you start getting a reputation, and drawing more people, you need more storage space and a bigger kitchen, and you have to increase your staff and deal with payroll taxes,” says Kopito. “Suddenly, you’re looking at the infrastructure of an entire business, but you’re only open one or two days a week.” Tighe Melville, owner of LionFish SupperClub—a weekly regular at The Food Lounge—is also having trouble foreseeing where the popup scene is going, but he does see what it has become so far: a community of chefs and kitchen staff that have formed into something like an extended family. “There’s a lot of sharing of staff involved,” says Melville. “It’s funny because we’re technically competing, but it doesn’t feel that way. We all know each other and support each other as much as we can.” Although the future of each popup remains to be seen, one thing

is certain: the support from locals is building to a critical mass. Nina Simon, executive director of the Santa Cruz Museum of Art & History, is preparing to ignite the explosion. She is working with John McEnery IV, the developer behind the multivendor San Pedro Market in San Jose, to transform Abbot Square into a public market with a variety of new restaurants, and kiosks that could serve as incubators for emerging chefs as soon as next year. “It’s not enough to have just a few restaurants or a few vendors or caterers doing amazing work. We need a lot of it to create a sense that when you come to Santa Cruz you always know you’re getting a killer meal and something you didn’t expect,” says Simon. “And everybody we’ve spoken to in the food community about this project is really excited to have more opportunities for more of our great chefs to showcase the work that they do, and keep raising the bar of what that foodie culture looks like in Santa Cruz.”

SANTA CRUZ WAVES | 13 1

LAILI RESTAURANT

Dining Guide Downtown ASSEMBLY Seasonal rustic California cuisine. 1108 Paciﬁc Ave., Santa Cruz, (831) 824-6100, www.assembleforfood.com

BETTY'S EAT INN Locally owned burger joint with a fun vibe. Features award-winning burgers, fries, salads, beer, wine and shakes. Soak up the sun on the outdoor patios at all three locations. Expanded menu and full bar at this location only. 1222 Paciﬁc Ave, Santa Cruz, (831) 600-7056, www.bettyburgers.com

EL PALOMAR

PLEASURE PIZZA

Unique and fresh Mexican cuisine, family recipes. 1336 Paciﬁc Ave., Santa Cruz, (831) 425-7575, www.elpalomarsantacruz.com

Offering traditional pizza, as well as new and exciting tastes and textures. 1415 Paciﬁc Ave., Santa Cruz, (831) 600-7859, www.pleasurepizzasc.com

HULA'S ISLAND GRILL California twist on Hawaiian island grill and tiki bar. 221 Cathcart St., Santa Cruz, (831) 426-4852, www.hulastiki.com

LAILI Santa Cruz's answer to highquality Mediterranean / Indian / Pakistani / Afghan food. 101 Cooper St., Santa Cruz, (831) 423-4545, www. lailirestaurant.com

CAFE MARE

PACIFIC THAI

Authentic Italian dining, fresh, organic, local ingredients. 740 Front St., Santa Cruz, (831) 458-1211, www.cafemare.com

Authentic Thai cuisine and boba teas in a modern and casual dining atmosphere. 1319 Paciﬁc Ave., Santa Cruz, (831) 420-1700, www.paciﬁcthaisantacruz.com

13 2 | SANTA CRUZ WAVES

PONO HAWAIIAN GRILL AND THE REEF Traditional Hawaiian grill, poke bar, fresh ingredients, full bar. 120 Union St., Santa Cruz, (831) 426-7666, www.ponohawaiiangrill.com

Irish hospitality. 1220 Paciﬁc Ave., Second Floor, Santa Cruz, (831) 426-9930, www.rosiemccanns.com

ZOCCOLI’S Iconic delicatessen, sandwiches, salads, sides. 1534 Paciﬁc Ave., Santa Cruz, (831) 423-1711, www.zoccolis.com

The Boardwalk/ Harbor/Wharf

RIVER CAFE Local, organic, farm-fresh gourmet. 415 River St., Santa Cruz, (831) 420-1280, www.rivercafesantacruz.com

ROSIE MCCANN’S Braveheart black angus steaks, Tecumseh all-natural poultry, linecaught seafood and full bar. Rosie McCann’s exempliﬁes the best in

HARBOR CAFE Voted best breakfast in Santa Cruz. Known for its outdoor patio and being dog friendly. Open daily for breakfast and lunch. 535 7th Ave., Santa Cruz, (831) 475-4948, www.harborcafesantacruz.com

THE CROW’S NEST Iconic restaurant and bar located

SANTA CRUZ WAVES | 13 3

“in Mah’ Belly Deli”

Cold Beer Wine Soft Drinks +RW &RƠHH Bagels Deli Fresh Sandwiches Beach Supplies Friendly Service!

13 4 | SANTA CRUZ WAVES

Deke’s Market

Complete Mini-Market 831-476-5897 334 7th Ave. Santa Cruz, Ca

PONO

HAWAIIAN GRILL • SANTA CRUZ

C Alo ome ha en (li v e PONO P PO ON m F r i d j o y us ay ic s! 7d a PLAT E

LUN CH

BRO KE D A

MOU TH

SHAKA PUPUS HAWAIIAN FOOD POKE ‘OHANA

SANTA CRUZ

MUSUBI

PUPUS | POKE | PLATE LUNCHES & MORE 120 UNION STREET • DOWNTOWN SANTA CRUZ 831.426.PONO WWW.PONOHAWAIIANGRILL.COM

‘ONO

MIXED PLATE

BRAH

COMING IN 2016! s )

open daily

11-1 0 11-1 pm Mon -Wed 1pm Thur 10-1 -Sat 0pm Sun

Live music 7 days

Heated Tropical patio

Weekend Brunch

Try our new FitBowls! PHOTO: HIRAM CHEE

SANTA CRUZ WAVES | 13 5

Santa Cruz

WE ROLL THE FATTIES! 22 DIFFERENT KINDS OF BREAKFAST BURRITOS Å Å Å Å *175' /#&' %*#+ Å '524'551 &4+0-5 14)#0+% (#+4 64#&' %1(('' Å 56''. %76 1#6/'#. $#)'.5 Å 5/116*+'5 Å 5#0&9+%*'5 #0& 5#.#&5

/Å&#x2013;( COÅ&#x2013; RO Å 5CVÅ&#x2013;5WP COÅ&#x2013; RO Å %JKNN1WV%CHG5CPVC%TW\ EQO Å 860 41st Ave 13 6 | SANTA CRUZ WAVES

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FOOD&DRINK DINING GUIDE at the harbor. 2218 E. Cliff Drive, Santa Cruz, (831) 476-4560, www.crowsnest-santacruz.com

Westside/Scotts Valley BURGER.

DEKE’S MARKET Complete mini-market and the “In Mah’ Belly Deli.” 334 7th Ave., Santa Cruz, (831) 476-5897, www.dekesmarket.com

JOHNNY’S HARBORSIDE Fresh seafood with stunning view of the harbor. 493 Lake Ave., Santa Cruz, (831) 479-3430, www.johnnysharborside.com

Midtown AKIRA Sushi made with fresh-caught seafood and locally grown produce. 1222 Soquel Ave., Santa Cruz, (831) 6007093, www.akirasantacruz.com

ALOHA ISLAND GRILLE Authentic Hawaiian-style plate lunches. 1700 Portola Drive, Santa Cruz, (831) 479-3299, www.alohaislandgrille.com

BETTY BURGERS Famous for super tasty award-winning burgers.505 Seabright Ave., Santa Cruz, (831) 423-8190, www.bettyburgers.com

CHARLIE HONG KONG Offering healthy, ﬂavorful Asian street cusine. 1141 Soquel Ave., Santa Cruz, (831) 426-5664, www.charliehongkong.com

Grass-fed beef, fun atmosphere, and a great beer menu. 1520 Mission St., Santa Cruz, (831) 425-5300, www.burgersantacruz.com

CASCADES BAR & GRILL AT COSTANOA California cuisine, local, organic, and handcrafted ingredients. Menu updated seasonally. Breakfast, lunch and dinner. 2001 Rossi Road at Hwy 1, Pescadero, (650) 879-1100, www.costanoa.com

HOLLINS HOUSE At Pasatiempo. Magniﬁcent views, award-winning cuisine, and outstanding wine list. 20 Clubhouse Road, Santa Cruz, (831) 459-9177, www.pasatiempo.com/hollins-house

HOP HEAD American tavern serving craft beer and sustainable pub fare in a relaxed space with shufﬂeboard. 18 Victor Square, Scotts Valley, (831) 346-6945, beahophead.com

MISSION ST. BBQ Serving up smoked barbecue, craft beer and live music. 1618 Mission St., Santa Cruz, (831) 458-2222, www.facebook.com/missionstbbq

PARISH PUBLICK HOUSE British-inﬂuenced pub food with full bar. 841 Almar Ave., Santa Cruz, (831) 421-0507, www.parishpublickhouse.com

THE CRÊPE PLACE

VASILI’S

Array of savory and sweet crêpes, French food and live music. 1134 Soquel Ave., Santa Cruz, (831) 429-6994, www.thecrepeplace.com

Authentic and fresh, with vegetarianfriendly Greek food. 1501A Mission St., Santa Cruz, (831) 458-9808, www.vasilisgreekrestaurant.com

THE JERK HOUSE

WEST END TAP & KITCHEN

Jamaican/Caribbean classics and beer served in a mellow, island-inspired eatery with hip digs and patio. 2525 Soquel Drive, Ste. B, Santa Cruz, (831) 316-7575

Traditional pub ﬂavors with a California twist. 334 Ingalls St., Santa Cruz, (831) 471-8115, www.westendtap.com

WINGSTOP SEABRIGHT BREWERY Rotating beer selection, with dogfriendly outdoor patio. 519 Seabright Ave., Santa Cruz, (831) 426-2739, www.seabrightbrewery.com

The go-to destination when you crave fresh wings, hand-cut seasoned fries and tasty sides. Save time and order online. 845 Almar Ave., Santa Cruz, (831) 454-9464, www.wingstop.com

SANTA CRUZ WAVES | 13 9

, Gift Certificates s Banquet Facilitie & Catering!

1336 PACIFIC AVE. SANTA CRUZ, CA 95060 | 831.425.7575

1934 MAIN ST. | WATSONVILLE, CA 95076 | 831.761.2161

The craft beer pioneers of Scotts Valley!

• For the Pursuit of Hoppyness • JOIN US FOR HAPPY HOUR! Monday–Friday 3–6pm • $5 Craft Beers • 20 Beers on Tap! • Live Music!

18B Victor Square, Scotts Valley • 831.346.6945 • beahophead.com 14 0 | SANTA CRUZ WAVES

FOOD&DRINK DINING GUIDE

Eastside/Capitola BETTY BURGERS Famous for super tasty award-winning burgers. 1000 41st Ave., Santa Cruz, (831) 475-5901, www.bettyburgers.com

MICHAEL’S ON MAIN Serving cutting-edge California comfort cuisine, small plates, and salads. 2591 S. Main St., Soquel, (831) 479-9777, www.michaelsonmain.net

Aptos/Watsonville

CHILL OUT CAFE

APTOS ST. BBQ

Breakfast burritos, espresso drinks, beautiful garden. 2860 41st Ave., Santa Cruz, (831) 477-0543, www.chilloutcafesantacruz.com

Santa Cruz County's best smoked barbecue, craft brews and live blues every night. 8059 Aptos St., Aptos, (831) 662-1721, www.aptosstbbq.com

EAST SIDE EATERY, PLEASURE PIZZA Offering traditional pizza, as well as new and exciting tastes and textures. 800 41st Ave., Santa Cruz, (831) 431-6058, www.pleasurepizzasc.com

THE SAND BAR Capitola's new hot spot for great food, cocktails, and weekly live music. 211 Esplanade, Capitola, (831) 462-1881

SHADOWBROOK Fine dining with a romantic setting, cable car lift. A Capitola tradition since 1947. 1750 Wharf Road, Capitola, (831) 475-1511, www.shadowbrook-capitola.com

SÜDA Contemporary cuisine in retro-modern restaurant. Voted best new restaurant 2013. 3910 Portola Drive, Santa Cruz, (831) 600-7068, www.eatsuda.com

SURF CITY SANDWICH Gourmet sandwiches, homemade soup, salads, beer and wine. 4101 Soquel Drive, Santa Cruz, (831) 239-5801, www.surfcitysandwich.com

ZIZZO’S COFFEEHOUSE & WINE BAR Full-service coffeehouse and excellent wine selection. 3555 Clares St., Capitola, (831) 477-0680, www.zizzoscoffee.com

Soquel CAFE CRUZ Rosticceria and bar, nice atmosphere, fresh and local. 2621 41st Ave., Soquel, (831) 476-3801, www.cafecruz.com

BURGER. Grass-fed beef, fun atmosphere, great beer menu. 7941 Soquel Drive, Aptos, (831) 662-2811, www.burgeraptos.com

CAFE RIO Enjoy ocean-front dining with breathtaking views. 131 Esplanade, Aptos, (831) 688-8917, www.caferioaptos.com

CANTINE WINE PUB Extensive selection of wine and beer. Eat, drink, savor. 8050 Soquel Drive, Aptos, (831) 612-6191, www.cantinewinepub.com

CILANTROS Authentic Mexican cuisine with fresh ingredients, high-quality meat and seafood. 1934 Main St., Watsonville, (831) 761-2161, www.elpalomarcilantros.com

FLATS BISTRO Pizza by the slice, espresso coffee, pastries and desserts. 113 Esplanade, Rio Del Mar, (831) 661-5763, www.ﬂatsbistro.com

THE HIDEOUT Fill your plate with good grub, pour a good drink, enjoy attentive and friendly service. 9051 Soquel Drive, Aptos, (831) 688-5566, www.thehideoutaptos.com

KAUBOI Seasonal organic ingredients, traditional Japanese. 8017 Soquel Drive, Aptos, (831) 661-0449, www.kauboigrillandsushi.com

MANUEL'S MEXICAN RESTAURANT Traditional, delicious recipes, cooked fresh daily, served with a genuine smile.

SANTA CRUZ WAVES | 14 1

FOOD&DRINK DINING GUIDE 261 Center Ave., Aptos, (831) 688-4848, www.manuelsrestaurant.com

PALAPAS RESTAURANT & CANTINA Coastal Mexican Cuisine. Extensive tequila selection. Happy Hour, and dinner specials. 21 Seascape Blvd., Aptos, (831) 662-9000, www.palapasrestaurant.com

SANDERLINGS IN THE SEASCAPE BEACH RESORT Where your dining experience is as spectacular as the view. 1 Seacscape Resort Drive, Aptos, (831) 688-7120, www.sanderlingsrestaurant.com

ZAMEEN MEDITERRANEAN CUISINE

PALACIO

THE BASIN

Flavorful meals in a casual dining setting. 7528 Soquel Drive, Aptos, (831) 688-4465, www. zameencuisine.com

Upscale Latin restaurant offers a variety of classic entrees, plus tapas and a big tequila menu. 115 N Santa Cruz Ave., Los Gatos, (408) 402-3811, www.palaciorestaurant.com

Upscale but relaxed American eatery with a patio and a focus on organic, sustainable ingredients. 14572 Big Basin Way, Saratoga, (408) 867-1906, www.thebasin.com

Over the Hill

OAK & RYE

PLUMED HORSE

Wood-ﬁred pies, small plates and craft cocktails are the draw at this sophisticated Italian bistro. 303 N Santa Cruz Ave., Los Gatos. (408) 395-4441, www. oakandryepizza.com

This special-occasion spot serves California fare in an elegant setting with various dining rooms. 14555 Big Basin Way, Saratoga, (408) 867-4711, www.plumedhorse. com

STILETTOS WINE BAR

BROWN CHICKEN BROWN COW

FORBES MILL STEAKHOUSE Upmarket chophouse purveys Kobe beef and other prime cuts in a stylish, ﬁreplace-equipped setting. 206 N Santa Cruz Ave., Los Gatos, (408) 395-6434, forbesmillsteakhouse.com

DOUBLE D'S SPORTS GRILLE SEVERINO’S BAR & GRILL Award-winning chowders, locally sourced ingredients. 7500 Old Dominion Court, Aptos, (831) 6888987, www.severinosbarandgrill.com

14 2 | SANTA CRUZ WAVES

Burgers, draft beers and more served in a lively space with sports memorabilia and lots of TVs. 354 N Santa Cruz Ave., Los Gatos, (408) 395-6882, www.doubleds.com

Indulge in an evening of delicious drinks and designer shoes. 14527 Big Basin Way, Saratoga, (408) 647-2303, www.stilettoswinebar.com

Burgers, sandwiches, salads and beers. 397 E Campbell Ave., Campbell, (408) 340-5916, www.brownchicken-browncow.com

SANTA CRUZ WAVES | 14 3

SKIP THE WAIT. ORDER @ wingstop.com

SANTA CRUZ 845 ALMAR AVENUE / ( 831) 454-9464 / CORNER OF MISSION AND ALMAR, IN THE SAFEWAY SHOPPING CENTER

14 4 | SANTA CRUZ WAVES

FOOD&DRINK DINING GUIDE KYOTO PALACE Authentic Japanese steakhouse that has a fun, interactive environment and is great for parties and groups. 1875 South Bascom Ave., Ste. 2500, Campbell, (408) 389-0991, www.kyotopalace.com

cafe and shop with a patio. 234 E Campbell Ave., Campbell, (408) 6267711, www.tessoras.com

Moss Landing HAUTE ENCHILADA CAFE

RENDEZVOUS WINE BAR New hip and trendy place for great wine and food. 394 E Campbell Ave., Campbell, (408) 680-0401, www.rendezvouscampbell.com

SUSHI CONFIDENTIAL Modern sushi house lures locals with its creative rolls and Japanese fare served in a warm atmosphere. 247 E Campbell Ave., Campbell, (408) 596-5554, www.sushiconﬁdential.com

TESSORA'S BARRA DI VINO Wines by the glass or by the bottle and eclectic eats in a relaxed

An eclectic menu made with sustainable seafood and local organic produce. Wine and beer tasting plus two art galleries featuring local artists. 7902 Moss Landing Road, Moss Landing, 6335843, www.hauteenchilada.com.

THE WHOLE ENCHILADA

TEPPANYAKI, SUSHI BAR & BANQUET FACILITIES

Mexican seafood restaurant with a relaxed harbor atmosphere. 7904 CA-1, Moss Landing, 633-3038, www.wholeenchilada.com.

Your destination for great food, drinks & entertaining Teppan Grill. Perfect for birthdays, special events & fun!

HAPPY HOUR Monday –Friday 4-7 3DQQHƥB !DDQ "NBJS@HK @MC 2TRGH 2ODBH@KR

408.377.6456 • kyotopalace.com Pruneyard Shopping Center, Campbell

SANTA CRUZ WAVES | 14 5

the wine loop

14 6 | SANTA CRUZ WAVES

FOOD&DRINK

local

WINE

wine Adventures Cruz Mountain Vineyard), it’s also mere blocks from the sea and surrounded by other tasty offerings such as Santa Cruz Mountain Brewing, Kelly’s French Bakery, Venus Spirits, and New Leaf Community Market. (Surfcityvintners.com)

Corralitos Wine Trail Head for the pastures of Corralitos, where some of the area’s best wines await at Alfaro Family Vineyards, Nicholson Vineyards, Pleasant Valley Vineyards and Windy Oaks Estate Vineyards & Winery. (Corralitoswinetrail.com)

Paciﬁc Avenue Downtown Santa Cruz has it all—shops, galleries, cafes, restaurants, live music, and, yes, great wine. Try a glass at the recommendation of a knowledgeable sommelier at downtown’s sophisticated wine bar, Soif Restaurant Wine Bar & Merchants (soifwine.com).

Bonny Doon Vineyard & Beauregard Vineyards Enter the eclectic, taste-bud-tickling universe of heralded vintner Randall Grahm in the seaside hamlet of Davenport, then head into the nearby woods to get a taste of the memorable wines at Beauregard Vineyards. (Bonnydoonvineyard.com; Beauregardvineyards.com)

In production since 1933, Bargetto Winery dishes up a dose of history with its award-winning wines. Nearby, nestled in the scenic Soquel hills, ﬁnd Soquel Vineyards and Hunter Hill Vineyard and Winery. (Bargetto.com; Hunterhillwines.com; Soquelvineyards.com)

Summit to Sea Wine Trail Make a day of visiting the gorgeous and tuckedaway wineries on this mountainous trail: Loma Prieta Winery, Burrell School and Poetic Cellars. (Summittoseawinetrail.com)

Silver Mountain Vineyards This certiﬁed organic winery takes being “green” to the next level with one of the largest solar arrays in the Santa Cruz Mountains and a sustainably designed operation. They also have a tasting room in the Surf City Vintners hub on the Westside. (Silvermtn.com)

Surf City Vintners You can’t go wrong with a whirl around this buzzing Westside wine-tasting hub. Not only does the Surf City Vintners cluster include tasting rooms for a dozen delicious boutique wineries (including MJA Vineyards, Equinox Wines, Sones Cellars, and Santa

Happy holidays

Winemakers’ Studio This tasting room—shared by many burgeoning wineries—is a must-see for wine lovers. (Watsonvillewinemakerstudios.com)

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Open 7 days 10 am to 10 pm

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COOL OFF PRODUCT REVIEW

THE V2 SILENT POCKET SHIELDS CARDS AND DEVICES FROM DIGITAL THIEVES | BY JOEL HERSCH

n today’s world, our private lives are increasingly intermingled with technology. Credit card information, photos, passwords and a whole host of personal data can be stored on our cell phones, laptops and tablets, all with the aim of streamlining our lives. But with that technology also comes the loss of considerable privacy to corporate industries collecting our data, and the even scarier risk of having that information accessed and stolen, all wirelessly, by digital thieves using relatively basic equipment. That’s where the V2 Silent Pocket comes in. The Silent Pocket is a sleek case for your device that blocks all wireless signals. Think of it like cyber armor.

THE BASICS

The Silent Pocket line, developed by Santa Cruz natives and father/ son duo Randy and Aaron Zar, features slick black leather infused with a foil-like material that blocks out all signals, including Wi-Fi, cellular, Bluetooth, GPS, and radiofrequency identification, allowing

users to effectively maintain their privacy from third parties and protect themselves from digital theft. THE HIGHLIGHTS

These signal-shielding cases come in a range of styles and sizes, tailored for all of your devices, including computers, cell phones, and tablets, as well as credit cards and passports, which can also be susceptible to wireless access. The design of the wallet, bags and clutches are fairly nondescript—just simple designs made of smooth black leather— but they can make the difference between unwillingly sharing all of your personal data with prying eyes and stepping off the digital grid. Additionally, the case technology also blocks cell phone radiation and extremely low frequencies (ELF) from connecting with your body, which may pose health problems in the long-term. THE DRAWBACKS

These new accessories may help to protect your devices and the private aspects of your life that they con-

tain, but there is no real alternative to taking a step back and deciding how much technology you really want defining every aspect of your existence. Don’t forget to unplug from the screens and take a daily dose of the natural world all around you—there is no substitute. THE VERDICT

With so much consumer data becoming integrated and accessible online, especially sensitive financial information required for trending apps for investments and fund transferring, it should come as no surprise that identity theft rates are climbing. So in a world that moves faster than ever, we may be better off safe when it comes to protecting our data rather than sorry. And with the Silent Pocket, you can use technology to fight technology. Prices range from $79.95 to $229.95, depending on the style. Learn more at silent-pocket.com.

THE NUMBERS

12.7 MILLION

$BILLION 16

The number of Americans who experienced some sort of ﬁnancial identity theft in 2014, according to the 2015 Identity Fraud Study by Javelin Strategy & Research.

The total ﬁnancial loss incurred from that identity theft.

PHOTO: COURTESY OF SILENT POCKET

THE PRODUCTS

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čĎĘ ĔđĎĉĆĞ ĊĆĘĔē ĆĐĊ Ć Ďċę Ĕċ ĊĆđĎēČ The Healing Courtyards Initiative redesigns six courtyards on the Dominican Hospital campus. Scientific research studies show that gardens can decrease stress, reduce the need for pain medication and shorten the time a patient requires hospitalization. This project relies on donations from those in our community who share our dream of compassionate, visionary health care. Help us make this dream a reality. zŽƵƌ ĚŽŶĂƟŽŶ ǁŝůů ďĞ ŵĂƚĐŚĞĚ ϭͲϭ ďǇ ƚŚĞ DŽŶƚĞƌĞǇ WĞŶŝŶƐƵůĂ &ŽƵŶĚĂƟŽŶ͕ ŚŽƐƚ ŽĨ ƚŚĞ d Θ d WĞďďůĞ ĞĂĐŚ WƌŽͲ ŵ͘

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Call Beverly Grova at 831.462.7712 beverly.grova@dignityhealth.org www.supportdominican.org

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PRODUCT REVIEW

BUREO SKATEBOARDS CRAFTS ECO-BOARDS FROM RECYCLED FISHING NETS | BY BRAD OATES

n its inception, the skateboard was birthed from the surfboard. Now, a Los Angelesbased company has birthed a new breed of skateboard—and this time, it’s literally from the sea. Bureo Skateboards has created a skateboard made of recycled Chilean fishing nets, protect-

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ing the marine environment and greening the skate world at the same time. Their fi rst product, the Minnow Skateboard Cruiser, rocks the motto “Skateboards for Plastic-Free Oceans” and has been embraced by surfers, skateboarders, environmentalists and even Jack Johnson, who has been spotted riding one.

THE HISTORY: Bureo was

founded in 2012 by three college mechanical engineering buddies on the East Coast, who bonded over a mutual love of surfi ng and skateboarding while working in Australia. One of the friends, Ben Kneppers, took a job in Chile, where he witnessed the devastating impacts plastic

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PHOTO: KEVIN AHEARN

PRODUCT REVIEW

pollution was creating along the country’s coast, and decided to turn a negative into a positive. The other two, Dave Stover and Kevin Ahearn, soon arrived in Chile to help the vision become reality. Bureo Skateboards launched after receiving funding from the Chilean government, a successful Kickstarter

campaign, and seed money from Patagonia. The company relocated its commercial operation to L.A. in 2014. HOW IT WORKS: Discarded fishing net accounts for 10 percent of the oceans’ plastic pollution. Aided by the Chilean government and a Bureocreated recycling program,

Net Positiva, Bureo has created a supply chain in which they gather discarded nets from local fishermen. Each skateboard takes 30 square feet of fishing nets out of the ocean and puts money into the pockets of the fishermen. “Net Positiva [is] Chile’s fi rst-ever derelict fishing net collection and recycling program, where SANTA CRUZ WAVES | 1 5 3

Dresses, Tops, Baby Gifts, Cozy Sweaters, Loungewear, Jewelry, Treasures, Gifts & Baubles...

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COOL OFF PRODUCT REVIEW

PHOTOS: COURTESY OF BUREO

we provide the fishing syndicates with conveniently placed disposal bins and pay the fishermen a commodity price per kilogram for turning in their old nets,” says Greg Swienton, who does sales and marketing for Bureo. “Upon arrival in Santiago, the nets are shredded, pelletized and injection-molded into skateboard decks. Our decks are then sent to California, via ocean freight, where we assemble with our component parts—e.g. trucks, wheels, bearing and hardware—to be ready to ride.” FIRST IMPRESSIONS: The first thing I noticed about this board was its fish shape and scaly grip pattern, which was enough to get me hyped. The board is beautiful, super functional and is a perfect ride for a surf check. The kick/ swallow-tail makes this a great skateboard for transportation, impromptu

sidewalk surfing and your best Larry Bertlemann impersonation. HIGHLIGHTS: Each board is built with industry-leading, eco-conscious components— Satori Wheels made from vegetable oil, Paris Trucks, and Bustin Bearings. It can also be purchased with an optional locking carabineer, making it easy to lock up during a paddle out. THE VERDICT: The Minnow is a quality, eco-conscious alternative to what is out there. It’s a rad skateboard for those interested in supporting an important environmental cause.

Bureo Skateboards are available at Berdel’s, Sawyer Land & Sea Supply and Patagonia - Santa Cruz in Santa Cruz. Find them online at bureoskateboards. com.

Bureo means “waves” in the Mapuche language of Chile. Bureo Skateboards has taken 53,000 feet of crusty ﬁshing nets out of the ocean since starting in 2012.

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Pick up the

new 2016

Directory Guide to Where

the Locals Go

EVENTS

EVENTS SWELLIES VOTING JAN. 1 - FEB. 12 Get ready to cast your vote for the best of the best. Help crown the 2016 winners in the second annual Swellies Awards by voting at santacruzwaves.com starting Jan. 1.

DECEMBER 11 BOARDWALK HOLIDAY BASH This isn’t your average holiday party. Enjoy arcade games, caricature paintings, DJ entertainment and food. Perfect for small groups and families. x Friday, Dec. 11, 6-11 p.m. Cocoanut Grove, 400 Beach St., Santa Cruz, boardwalk.com/holiday-bash

WINTERFEST AND SANTA CRUISE A festive open house in Downtown Santa Cruz featuring decorations, wine, gifts and more. Explore unique local businesses and enjoy lights and decorations. x Saturday, Dec. 12, 5 p.m. Downtown Santa Cruz, downtownsantacruz.com

JINGLE SHELLS ARTS & CRAFT FESTIVAL Come revel in live music and peruse ocean-inspired holiday gifts by local artists. Walk through the Seymour Marine Discovery Center as you partake in the fun. x Sunday, Dec. 13, noon-5 p.m. Seymour Marine Discovery Center, end of Delaware Avenue, Santa Cruz, seymourcenter.ucsc.edu

18, 19 EOS CIRCUS

2016

thinklocalsantacruz.org

AND ACROBATIC PERFORMANCE Young aerial acrobats perform rope, trapeze, and ground acrobatics in an exciting circus-style performance. x Friday, Dec. 18 and Saturday, Dec. 19, 7 p.m. Veterans Memorial Building, 846 Front St., Santa Cruz, aeraﬂux. bpt.me

Available at

Member Member Locations Locations

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FREE FAMILY MOVIE: THE GRINCH The Del Mar Theatre is hosting a free family night featuring The Grinch starring Jim Carrey. x Saturday, Dec. 19, 10 a.m. The Del Mar Theatre, 1124 Paciﬁc Ave., Santa Cruz, thenick.com

NEW YEAR’S EVE IN DOWNTOWN SANTA CRUZ Join hundreds of locals in Downtown Santa Cruz on New Year’s Eve as they gather at the Clock Tower to count down to 2016. Don’t forget that special somebody for a New Year’s kiss. Enjoy music and exciting energy. x Thursday, Dec. 31, 11:55 p.m, Clock Tower, Downtown Santa Cruz

JANUARY 1 FIRST FRIDAY SANTA CRUZ What better way to start the New Year than by exploring local businesses and art galleries amidst tasty food, wine, and the pleasure of good friends? x Friday, Jan. 1, 7-10 p.m. Various locations, Santa Cruz, fridaysantacruz.com

8-10

42ND ANNUAL SANTA CRUZ FUNGUS FAIR Santa Cruz puts the “fun” back in fungus at this annual three-day mushroom extravaganza. See re-created nature habitats, learn about fungus, and enjoy all fungus-related activities. x Friday, Jan. 8, 2-6 p.m., Saturday, Jan. 9 and Sunday, Jan. 10, all day. Louden Nelson Community Center, 301 Center St., Santa Cruz, ffsc.us

9TH ANNUAL SANTA CRUZ CHOCOLATE FESTIVAL Enjoy artisanal chocolate and chocolate products from local vendors or a “Chocolate Alchemy 101” workshop. Hosted by the UC Santa Cruz Women’s Club, proceeds from this event beneﬁt UCSC re-entry students. x Sunday, Jan. 17, 1-4 p.m. Cocoanut Grove, 400 Beach St., Santa Cruz, www. womensclub.ucsc.edu

2016 BRIDAL EXPO All of the information you need to plan a wedding in one bustling place. Featuring tons of local vendors specializing in the wedding industry. Look for the cake tastings, door prizes and rafﬂe. x Sunday, Jan. 31, 10 a.m.-4 p.m. Cocoanut Grove, 400 Beach St., Santa Cruz, boardwalk.com

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DESIGN

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The 2015 Ti t ans of M avericks Openin g C er emony Photos by Audrey Lambidakis

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Give the gift of sailing! Gift certiﬁcates make a perfect holiday gift and are available now for sailing on the 65' Team O’Neill catamaran. Public sailing season is May through October. Private charters available year-round. Call today for more details!

Types of Sails: Weekly afternoon and sunset sails Wednesday night regatta sails Local beer and wine tasting sails Wildlife tours Seasonal ﬁrework sails OYC's captains and the Team O'Neill are U.S. Coast Guard licensed, insured and inspected annually.

oneillyachtcharters.com | 831.818.3645 | @oneillyachtcharters

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