VOL 5.2
SANTA CRUZ WAVES | 1 AUG/SEPT 2018
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All renderings, floor plans, and maps are artist’s concepts and are not intended to be an actual depiction of the buildings, fencing, walkways, driveways or landscaping. Walls, windows, porches and decks vary per elevation and lot location. In a continuing effort to meet consumer expectations, City Ventures reserves the right to modify prices, floor plans, specifications, and amenities without notice or obligation. Square footages shown are approximate. Please see your Sales Manager for details. ©2018 City Ventures. All rights reserved. BRE LIC #01979736.
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EDITOR ELIZABETH LIMBACH
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BRAD CHATELLIER LIZ DEPUYDT DAN DUPUIS JODI FREDIANI MAT T GERDES SEAN GRAVEM L AUREN LONG RONNIE LYON MARCO MAZZA SCOT T PALMER TONY ROBERTS MAT T ROSADO NIC SACCO
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On the Cover: Featured photographer Marco Mazza gives us a peek below the kelp canopy, which many of us only get to enjoy from above. Photo: Marco Mazza
The content of Santa Cruz Waves magazine is Copyright © 2018 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.
F I N D US O N L I N E
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| 29
3 0 | SANTA CRUZ WAVES
FIRST LOOK
LETTER FROM THE FOUNDER
WHY ARE
FREIGHT
TRAINS
RETURNING TO SANTA CRUZ? PHOTO: TYLER FOX
D
uring a meeting this past June in the Watsonville City Council Chambers, I witnessed something that really rattled my cage. In a packed house, the Santa Cruz County Regional Transportation Commission (RTC) voted on whether to agree to a 10-year contract with a Minnesota freight company called Progressive Rail. With Progressive’s strong ties to the fossil-fuel industry and zero experience with commuter or tourist trains, it’s a wonder why it wants to come to Santa Cruz County. The RTC has been considering commuter and tourist trains as part of their “rail-with-trail” plan since they purchased the corridor in 2012. Lately, as part of the RTC’s ongoing Unified Corridor Study (UCS), the rail corridor has been touted as the last potential north/south commuting route that can be developed in the county. Progressive Rail’s goal to transform this mostly defunct corridor into a thriving line of freight commerce by bringing new industrial partners from the Midwest does nothing to help with our gridlock crisis on Highway 1, and could in fact make getting through town worse by adding freight train delays at rail crossings. The vagueness of their contract is also a big concern, and, unfortunately, it means that Progressive has the rights
By TYLER FOX
to the entire 32-mile stretch of corridor that cuts through neighborhoods, coastline and wetlands from Watsonville to Davenport. As for the “rail with trail” or “trail-only” options that have been at the forefront of the discussion about the corridor’s future, this contract states that Progressive won’t even start looking at that aspect for three years—until they have a firm handle on the freight business in South County. The June meeting was standingroom only, with a majority of citizens voicing concerns about Progressive Rail’s history, its environmental impact, and multiple loopholes within the contract. After the dust had settled, the results were in. Out of 12 RTC commissioners, eight voted to move forward with the Progressive Rail contract, while four voted no. To put it mildly, I was shocked that the commission voted to move back to a dirty 100-year-old industry when we’ve made so many advancements in clean renewable energy and technology, not to mention the fact that more than 10,000 citizens had signed a petition saying “no” to rail and “yes” to a beautiful “linear park” connecting our communities. I drove home frustrated and confused, asking myself the question: Why aren’t we being heard?
It’s been weeks since, and the answer to that question is still unclear. What has become clear to me is that we need to get younger generations more active in local politics. It’s time to step up and start taking control over the decisions that could affect our lives for generations. Since that meeting, I’ve taken to polling friends to see whether they can name any of our county supervisors. Many of these friends are highly educated professionals, yet 95 percent couldn’t name a single one. My sincere hope moving forward is that we’ll start to realize that ignorance is only bliss until the moment that the shit hits the fan. The Progressive Rail vote results are as follows. Commissioners who voted yes to a 10-year Progressive Rail contract: Mike Rotkin, Greg Caput, Ryan Coonerty, John Leopold, Cynthia Chase, Ed Bottorff, Richelle Noroyan, Trina Coffman-Gomez. Commissioners who voted no: Patrick Mulhern (for Zach Friend), Randy Johnson, Jacques Bertrand, Gine Johnson (for Bruce McPherson). Educate yourself about your elected officials, the recent vote and the railway issue at co.santa-cruz.ca.us, sccrtc.org, and sccgreenway.org.
SANTA CRUZ WAVES | 3 1
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INSIDE Volume 5.2 - AUG/SEPT 2018
70
60 FIRST LOOK
31 Letter from the Founder 35 Best of the Web 37 Word on the Street 40 Causes: Surf Tourism 44 Remember When: Tony Roberts 54 Grom Spotlight: Koa DePuydt
DROP IN
60 In Depth: San Onofre's Nuclear Problem 70 Behind the Lens: Marco Mazza 86 Environment: Blowhole Science 90 Adventure: Sky High 102 Art: Kevin Walsh
40
90 FOOD & DRINK
113 Local Eats: No Bull Food 121 Drinks: Cocktail Week 124 Dining Guide
COOL OFF
134 Company Feature: Boxed Haus 138 Event Gallery: Board Riders Contest 140 Event Gallery: 17th Annual Jay Race
SANTA CRUZ WAVES | 3 3
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FIRST LOOK BEST OF THE WEB
BEST of the WEB
I INSTAGRAM
5 VIDEOS
R NEWS
DAZZLING DISPLAY @levymediaworks ♥ 3,915
DOLPHINS SURFING IN 4K Dolphins surfing on a beautiful morning in Umdloti Beach, Durban, South Africa. 31,831 views
JUVENILE GREAT WHITE SHARK WASHED UP ON BEER CAN BEACH IN APTOS The shark was a juvenile male measuring 8-feet-9-inches and weighing approximately 500 pounds. 40,230 views
MEMORIAL DAY @jschwab_24 ♥ 3,550
SEVERAL GREAT WHITE SIGHTINGS NEAR CEMENT SHIP Drone footage captures great whites circling a kayaker. 30,266 views
LEADERS URGED TO REDUCE PLASTIC POLLUTION Door-knockers have deployed all over the country, including in Santa Cruz, to educate Americans about plastic waste. 6,455 views
THE 17TH ANNUAL JAY RACE ON JUNE 16 @zorro_del_mar ♥ 3,248
WHALE SAVES SCIENTIST’S LIFE When a whale wouldn’t leave a woman alone, she was freaked out— until she realized he was saving her from a shark below. 28,230 views
SURF’S UP FOR DEBATE IN SACRAMENTO Locals weigh in on a state bill that could make surfing California’s official sport. 5,460 views
PASTEL PLEASURES @levymediaworks ♥ 2,926
BOATS CAUGHT INSIDE MASSIVE WAVES Eight minutes of boats getting caught inside monstrous waves. Some were luckier than others. 14,765 views
3RD ANNUAL SURFAID CUP SANTA CRUZ More than $34,000 was raised to support SurfAid’s Mother and Child Health Programs. 4,243 views
VISIT US:
santacruzwaves.com/videos @santacruzwaves santacruzwaves.com/local-loop SANTA CRUZ WAVES | 3 5
When you choose solar, you’re choosing to protect our coast. Going solar is more than a good financial decision. You’re playing a key role in supporting positive stewardship of the environment. And it’s easy to go solar with trusted, local expert Sandbar Solar.
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FIRST LOOK
WORD ON THE STREET
Q: Kathy Claesson, publisher of Adventure Sports Journal: “Being compassionate and supportive of others; being the best example for people to look up to.”
Rick Martin, entrepreneur: “It means the ocean is always half full; attitude is everything. Play rhymes with Jay, so have fun.”
What does “Live Like Jay” mean to you?
Kiki and Addison, groms: “It means live like him. He was really brave and fearless. He wasn’t scared of anything. He was always stoked.”
Dave Waynar, biochemist and coach of Outrigger Santa Cruz: “Even though I never met Jay, I know who he could have possibly been because ... [of] everybody else who is here on the beach. Everyone is dedicated to helping each other and bringing out the best person you can be.”
Matthew Whitwam, student: “Live every day as happy as you can. Put a smile on everyone’s face that you see. Whether it be eating, working out, [or] helping a friend, do it with the best attitude you have, just like he did. Radiate the stoke that he did.”
Nicole Payne, Jolyn Swimwear sales rep: “Bringing people together. Knowing this event, that is what it means to me.”
d BY LESLIE MUIRHEAD
ASKED ON CAPITOLA BEACH AT THE 17TH ANNUAL JAY RACE
Jay Wild, paddle shop owner: “To get out on the water and have as much fun as possible, doing whatever it is you do.”
Hannah Figini, office manager: “It means community and bringing people together. Living like Jay is being free and doing what is best for you and your family. His legacy has brought people together.”
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Riding the Waves of Change HOW A REMOTE VILLAGE IN GUATEMALA PLANS TO BENEFIT FROM SURF TOURISM— AND AVOID THE PITFALLS ALONG THE WAY
O
By DEVON SCHOOS
n the Pacific Coast of Guatemala, at the end of a 15-kilometer stretch of rough dirt road, the remote fishing village of El Paredón sits quietly on the shores of Guatemala’s best surf break. A couple of years ago, these shores were rarely touched by people who didn’t grow up walking along their sand.
The village boasted two bungalow-style guesthouses for the occasional well-read surfer or adventurous backpacker who muscled the miles of empty dirt road to find it. But, until recently, El Paredón and its firing surf break remained unheard of even to most Guatemalans. Then, in 2015, tourism hit El Paredón like a wave closing out: hard and fast. A new hostel, whose founders
ALL PHOTOS COURTESY OF LA CHOZA CHULA 4 0 | SANTA CRUZ WAVES
FIRST LOOK CAUSES
“ THE GENERAL IDEA BEHIND LA CHOZA CHULA IS TO MAKE SURE THE LOCAL COMMUNITY IN EL PAREDÓN ARE THE ONES WHO BENEFIT FROM THE GROWING TOURISM.” —COMMUNICATIONS DIRECTOR BEN CRISP
were drawn to the locale for its remote and relaxed feel, introduced a twicedaily shuttle to El Paredón from the popular tourist town of La Antigua, making this previously hard-to-reach destination easily accessible. The desire for uncrowded waves has driven surfers to far corners of the globe for decades. Indonesia, Morocco, South Africa, Nicaragua—we are drawn to these exotic places by the promise of empty lefts and rights. This pull has birthed entire tourism industries in these destinations—most of which are in the developing world, bringing hotels, restaurants, board shops, clothing lines, and pro-surf competitions to their coastlines. Undeniably, surf exploration is a desire for the undiscovered; the untouched. But do we understand, or care about, the impact our foreign footprint has on these host communities? In many places, surf tourism has brought great benefits in the form of economic and educational opportu-
nity. Too often in history, however, the perks are outweighed as native culture is crushed under the weight of development, local economy suffers from foreign control, and beaches are polluted by influxes of tourists. Preceded by this problematic model of surf colonialism, our responsibility today as surfers, as explorers, and as humans, is to create a new model of collaborative and empowering tourism. In the village of El Paredón, the community-based organization La
Choza Chula is stepping up to this challenge. La Choza Chula began as an art-based social enterprise project in 2012, in which local kids made bracelets that were sold to tourists in Guatemala. The organization has since expanded to meet the needs of growing tourism, implementing programs that encourage the local community to be leaders and entrepreneurs in the tourism industry. “The general idea behind La Choza Chula is to make sure the local
SANTA CRUZ WAVES | 4 1
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community in El Paredón are the ones who benefit from the growing tourism,” says Communications Director Ben Crisp. “That it’s not just extranjeros coming in and building up their stuff.” Crisp adds that while hostels and businesses started by foreigners indeed bring employment and opportunity to the community, La Choza Chula wants to assist locals in forging their own endeavors. This way, they are stakeholders in the tourism, not just living alongside it. The organization provides education, enterprise, and employment to the local community through a variety of programs. Through the Chula Products program, for instance, women and children make jewelry, surfwear, and other products with traditional Guatemalan textiles that are sold to an international market. Families benefit economically from tourism while fostering cultural competency by participating in the Homestay Program, offering a space in their homes to tourists as an alternative to foreign-run hostels. The Chula Tours program gives native men and women the opportunity to become licensed tour guides and learn English, thereby nurturing local entrepreneurship and regional, rather than foreign, control
of the tour-operator market. In 2016, the tour program alone generated more than $6,000 for the community. As a not-for-profit organization, the revenue from products and tours goes directly to the local guide or maker, with a small portion going back into the organization to continue funding their programs, which also include a library and environmental initiatives. La Choza Chula is working hard to prime the local community for rising tourism, but it alone cannot determine the fate of El Paredón. The current hostel owners and tour operators in El Paredón have a deep respect and understanding of the
community and its way of life, but what if new arrivals lack a similar social outlook? It’s certainly possible, and it would be devastating to the local community and the essence of the village. We, the surfers and the tourists, play a key role in the future of El Paredón and other surf destinations around the world. We must recognize that when we enter a place as surf tourists, we bring more than just our surfboards. In a new era of socially conscious tourism, we can buck the old model of surf colonialism and choose to support local businesses and organizations like La Choza Chula.
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… PHOTOGRAPHER TONY ROBERTS HELPED PUT A PACK OF PROGRESSIVE SANTA CRUZ PROS ON THE MAP? N L KEAR By NE A
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or the better part of the 1990s, observers on the bluffs and sands of Santa Cruz would often witness an odd phenomenon in the water: surfers in brightly colored wetsuits paddling laps around a man wearing a helmet and lugging a heavy water-housed camera. Instead of dodging each other, surfer and photographer would choreograph a delicate and dangerous dance, striving to converge at a singular point. Once they got to that optimum point of contact, the surfer might launch an air or lay down a carve—preferably centimeters from the photographer’s fisheye lens. If the stars aligned, they could capture a unique, in-your-face, skateboard-inspired angle that had never been seen before. This was the Tony Roberts method. Roberts, known to many as simply “T” or “TR,” was a magnetic figure, drawing all local surfers worth their salt to vie for a spot in his lens’ frame. “You’d surf to that imaginary box Tony was swimming toward—a little, fourby-four-foot imaginary box,” recalls local surfer Nate Acker, who now resides in San Francisco. “If you could do your thing in that box—air, barrel, or whatever—boom! You know you scored with T.”
“ FOR H EARLY IM TO MAKE THE LENON TO BE THTHE DECISIO UNBELI S, NOT IN F E GUY BEHI N TALENT EVABLE, CO RONT OF IT, ND NS E D HE W WAS AS.” IDERING HOW — ADAM REPL OGLE
Ada mReplogLe
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RFERS AND U S R E W O P L A E UYS WERE “RAMEDLY PROUD OF THEM - UT, G Z U R C A T N A S THE DORA R E UNASH I R IK E -M W T O S H O P W E S R M O INNOVAT ’T STUCK IN ESTO A JOB AT QUIKSILVER, OR N E R E W Y E H T . SELVES UT HOW TO GRS,’ OR WHATEVER.” O E R U IG F O T G TRYIN L SURFE U O ‘S E B O T G PRETENDIN LL, FORMER EDITOR OF SURFING MAGAZINE — NICK CARRO
NNaATTeEAAcCKKeERR
Surfers elbowing their way into Roberts’ eyeline could find themselves in magazines like Surfing Magazine and Transworld Surf, or in one of Roberts’ surf films, such as Progression Sessions and Above and Beyond. The Santa Cruzbred photographer and cinematographer’s work was a driving force in exposing the surf world to Santa Cruz’s technical surfing pioneers. This exposure helped the first wave of local, professional
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NNaATTeEAAcCKKeERR “freesurfers” (surfers who make their living working with elite photographers, rather than competing) secure paid sponsorships and a platform on which to share their skills with the surf world. Growing up in Capitola, Roberts was equally passionate about surfing and skateboarding. Influenced by his parents, who always had cameras lying around, Roberts also caught the photography bug. As his interest grew into an obsession, he frequented swap meets and the flea market, looking to score old cameras. He began shooting Super 8mm movies, cutting and splicing the edits to show on a projector at his house and, later, in Grange Halls across town. As for his subjects, he didn’t have to look far. “I learned to shoot with my friends—guys like Adam Replogle, Chris Gallagher, Steve Price, Danny Roman, and Marcel Soros,” Roberts says. “I was lucky to have had so many great surfers around me when I got into it.” With time, Roberts began picking up his camera more and his boards less. “The thing people should know about Tony,” says Replogle, “is that he was, and still is, a phenomenal skater and surfer. SANTA CRUZ WAVES | 47
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So for him to make the decision early on to be the guy behind the lens, not in front of it, was unbelievable, considering how talented he was.” By the mid ’90s, Roberts was a bona fide professional lensmen with a reputation for working closely with surfers and skaters, and a knack for nailing unheard-of angles. Roberts credits photographer J. Grant Brittain’s skate images as a huge inspiration for his water photography, leading him to experiment with angles that would capture the action and movements he knew made a good skate shot. At the time, water photography was a cumbersome, frustrating, and dangerous endeavor that rarely resulted in magazine-worthy shots, yet Roberts persisted, sacrificing his own dreams of being a professional surfer to document the explosion of progression that was happening around him. His work captured the efforts of a colorful pack of talents that included Replogle, Darryl “Flea” Virostko, Jason “Ratboy” Collins, Shawn “Barney” Barron, Peter Mel, Nate and Zach Acker, and Anthony Ruffo. Eastsiders, Westsiders— they all wanted to be a part of Roberts’ vision, and a competitive camaraderie was born amongst them. “If TR was shooting, all the boys wanted to get ‘the shot,’” says Ruffo.
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“ BE IT THE BIGGEST AIR, CRAZIEST TURN, OR HOLLOWEST TUBE, YOU HAD TO TURN IT UP WITH TONY. IT WAS CRAZY COMPETITIVE, BUT IN A GOOD WAY.”—ANTHONY RUFFO “Be it the biggest air, craziest turn, or hollowest tube, you had to turn it up with Tony. It was crazy competitive, but in a good way.” After the golden-hour morning lighting faded, Roberts would swim to shore and swap the camera for a tripod and video camera. “This is when the real progression went down,” recalls Nate Acker. “Instead of surfing to ‘the box,’ you looked down the line and said, ‘OK, I’m gonna get my flow on,’ linking everything together with power and style.” At the time, Larry “Flame” Moore was photo editor of Surfing Magazine. Flame favored the front-lit, sparkly “studio” conditions like those he’d grown accustomed to on his home turf, Salt Creek in Dana Point, Calif. Although they felt stifled by these expectations, Roberts and the crew played the game, working endlessly to appease Flame. Meanwhile, they created motion pictures and artsy, backlit images on the side. Despite the hard work, it was surprisingly difficult for Roberts to get his work published in the early ’90s. It wasn’t until Nick Carroll, an Australian-born surf journalist and brother to two-time world champ Tom Carroll, took over as editor of Surfing in 1993 that Roberts broke through.
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“ BEFORE THAT ERA, SANTA CRUZ WAS GETTING ITS FAIR SHARE OF PLAY IN THE SURF MEDIA, BUT IT WAS [JUST] BIG WAVES, KELP, AND SHARKS. IT WAS OUR COMBINED EFFORTS THAT PUT SANTA CRUZ ON THE MAP AS A PERFORMANCESURFING CENTER.”—TONY ROBERTS
REMEMBER WHEN ... ?
“I think I responded both to TR’s energy and great photography, and also to the sense I’ve always had that the [Santa Cruz] crew are a lot like many Australian surfing crews I’d known … in that they weren’t super slick, but they were themselves, and they were trying to push the sport pretty hard in a lot of ways,” Nick Carroll tells Waves. “Real power surfers and innovators who were unashamedly proud of themselves. They weren’t stuck in some post-Miki Dora rut, trying to figure out how to get a job at Quiksilver, or pretending to be ‘soul surfers,’ or whatever. They were a bit loose and real individuals.” Now that Roberts had the direct attention and support of a globally respected writer and editor, he released the hounds. Soon, Carroll arranged to do a 20-page cover story on Santa Cruz, featuring profiles and portraits of the local guys. Roberts timed the release of his new video series, Mental Surfing parts one and two, with the issue’s publication. “When we introduced that footage, people were trippin’,” he says. If the magazine photos were hints at the level of talent in Santa Cruz, the videos were undeniable proof. “At that point, we started getting a lot of press,” says Roberts. “My movies were coming out once a year and became very popular. Before that era, Santa Cruz was getting its fair share of play in the surf media, but it was [just] big waves, kelp, and sharks. It was our combined efforts that put Santa Cruz on the map as a performance-surfing center.” After focusing on his career for so long, Roberts’ drive and focus began to wear thin, especially once he started getting commercial jobs, notably as a cameraman on MTV’s first season of The Real World in San Francisco. “It got to the point that it actually was ruining my life,” he says. “As a surfer, if you aren’t surfing, your soul just kinda rots, and you become less positive in your day-to-day life.” When the grind grew unbearable at home, Roberts decided to trade the cold waters of Santa Cruz for the tropical waters and “pura vida” lifestyle in Costa Rica. Once there, his “life blossomed like a flower.” He became a father, surfed every day, and continued his photography, working for Quiksilver, Latin America. When digital photography became the new standard, he left Costa Rica for Nicaragua, where he works to this day, shooting photos and guiding tourists. Thousands of miles away, Roberts’ presence can still be felt in Santa Cruz, forever locked into local history for bringing a radical crew of young surfers the attention they deserved with his groundbreaking imagery. SANTA CRUZ WAVES | 5 1
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n a recent sunny afternoon, 12-year-old Koa DePuydt came up for air from his giant mintchip milkshake to answer a question about surfing, his electric blue eyes sparkling like a South Pacific seascape: warm, wide and brimming with energy. Then he went back to work, sucking on his straw with vigorous intent, as the scant remains of his demolished plate of macaroni and cheese began to congeal in the sunshine. By NEAL KEARNEY
I was jealous as I studied my own bowl of noodles and veggies, lamenting how unfair it is that we can’t maintain that kind of appetite as we get older. Heck, at DePuydt’s age, he could get away with another three servings— especially after a long day of surfing, which is routine for the Eastside-based goofy footer. DePuydt seemed to appear on the scene overnight, which is often the case for preteen talents. When I first met him a couple of years ago, and he was just a little feller with long, sun-bleached
“ A GOOD ATTITUDE COMES IN HANDY WHEN YOU’RE A GROM.” locks, his surfing wasn’t quite as fine-tuned as other sponsored 10-year-old prodigies, but the reverence and respect he showed the older surfers was refreshing. “A good attitude comes in handy when you’re a grom,” he notes as we discuss the perils
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FIRST LOOK GROM SPOTLIGHT
PHOTO: LIZ DEPUYDT PHOTOGRAPHY
to drive to his factory and he understands what waves I like to surf,” he says of Reynolds, his eyes twinkling with excitement about the partnership. Reynolds is a great influence for a kid like DePuydt, as he encourages outside-of-the-box thinking and embracing tradition over fads. Conversely, Reynolds is inspired by the youngster’s pureness and open mind, as evident in his hydrofoil and asymmetrical board experimentation. “Koa is one of those rare people who will go out of his way and maybe out of his comfort zone to introduce himself and make new friends,” says Reynolds. “I love how, when it comes to riding waves, he’ll choose to ride the right craft for what the ocean is calling for that day, and not try to force equipment just because his peers are doing it. Because of that he is becoming one of the most versatile surfers in town.”
IN HIS OWN WORDS Date of birth: Aug. 21, 2005 Stance: Goofy as they come.
present at bottom of the surfing food chain. Now going into the seventh grade, DePuydt’s skills have grown exponentially. This past winter he was charging solid, quadruple-overhead Middle Peak Steamer Lane, bagging some memorable rides and earning plenty of respect in the process. When you commit to Middle Peak at that age, you enter a hallowed group of local adolescent adrenaline junkies that includes Nic Lamb, Anthony Tashnick, and the late, great Jay Moriarity. It wasn’t long before these surfers graduated to the lineups of Mavericks,
becoming regular standouts throughout their teens. While DePuydt has no pressing urge to bring his own bravery and skill to a wave like Mavericks, he did just pick up another big-wave gun from his newest sponsor, Surfboards by Travis Reynolds, and can’t wait until Middle Peak turns on again this winter. While most of his peers want to get their hands on the hippest, big-name commercial board brand of the moment, DePuydt sees the advantages in working personally with a local hand shaper. “It takes only 15 minutes
Sponsors: Reef, Surfboards by Travis Reynolds, Xcel, Dakine, Vonzipper, and Nixon. If you could have any superpower, what would it be? Teleportation because I could teleport to Indo. What’s the toughest part about being a grom? Having to go to school. What do you envision surfers’ boards will look like in 100 years? They will have a waterproof motor on the board so they don’t have to paddle. If you had to pick two toppings to put in frozen yogurt right now, what would they be? Definitely Twix and Reese’s Pieces. What gear should every grom coming up in Santa Cruz possess, given our variety of breaks and the harsh conditions? I think every grom should have at least one gun and a step-up shortboard, because Santa Cruz has got some power.
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Hundreds of tons of radioactive waste are stored at the shuttered San Onofre Nuclear Generating Station, just 40 yards from some of California’s most prized surf spots. What will the energy industry do with this huge quantity of deadly spent fuel?
Nuclear BAGGAGE By JOEL HERSCH
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arah Brady, a 21-year-old San Clemente native, learned to surf on the world-class waves that peak and curl in front of San Onofre State Beach. She grew up accepting the massive, nowshuttered nuclear facility that straddles the surf break’s coastline as a simple matter of fact. A stretch of tsunami-resistant buttressing spans the length of the power plant along the beach, bookended by Old Man’s surf spot on one side and Trails on the other. Rising from a tangle of cranes and structures are its two massive, dome-shaped reactors—known for resembling a mountainous bosom, clearly visible from both the sea and the highway, facing stonily into the sky. “When you’re down on the water, you’re looking up at the facility,” says Brady. “From the ocean it’s a clear view—it’s definitely an interesting landscape.” The beach is 25 minutes from her family’s home, and she says driving there gives her a sense of going back in time—the mostly rural landscape; bumping down a dirt road.
It wasn’t until last year that Brady took a new interest in the San Onofre Nuclear Generating Station, specifically the status of more than 1,600 metric tons of radioactive, extremely lethal spent fuel currently stored at the site, much of it precariously close to the ocean. Brady, who studies cognitive science and sustainability at UC Santa Cruz, took a class on environmental policy with recently retired professor Dan Hirsch, whose specialty is nuclear safety. Through Hirsch, Brady learned about the predicaments with generating massive amounts of nuclear waste, the federal government’s inability thus far to establish a permanent, safe repository, and future plans for the fuel that is stored at San Onofre. After the class, Brady decided to dig deeper. “It was hard for me not to wonder what was going on there,” she says. “And now they’re storing the waste right there in the bluff as an interim method. … It’s my home break, there’s still so much beauty happening there, but learning about the nuclear waste has opened my eyes to a lot of the complexities of this industry.”
OPPOSITE PAGE: Student activist Sarah Brady paddles out for another wave with just a few hundred feet separating her from the decommissioned San Onofre Nuclear Generating Station. PHOTO: MATT BRADY
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PHOTO: MATT BRADY
The San Onofre Nuclear Generating Station, which began operating in 1968 and is majority-owned by Southern California Edison, came under the national spotlight in 2012 when two freshly replaced steam generators malfunctioned, releasing radioactive steam into the atmosphere. This incident came less than a year after the Fukushima Daiichi nuclear disaster, leaving many Southern California residents fearful that something similar could occur on their own coastline. Hirsch, who lives in the Santa Cruz Mountains, has tracked the San Onofre plant and Southern California Edison for decades. He says that when the steam generator fiasco unfolded (it was a criti6 2 | SANTA CRUZ WAVES
cal factor in the plant’s 2013 shutdown), Southern California Edison was elusive about the extent of the damage and also cut political corners when authorizing the installations. According to Hirsch, the whole disaster could have been easily avoided. Hirsch, allied with former Sen. Barbara Boxer, testified before the Nuclear Regulatory Commission (NRC), helping to uncover the extent of the 2012 incident’s impact, and played a subsequent role in an atomic safety and licensing board blocking Southern California Edison’s attempt to restart following the accident. “They dodged public hearings through technicalities, and within
about a year, the steam generators began to fail,” Hirsch says. “The facility itself was always deeply questionable—right near earthquake faults and producing high-level radioactive waste, which has no safe method of disposal. Fifty years of power; 500,000 years of waste. We get the power, and future generations are left with the mess. The material is dangerous for immense periods of time. It has to be isolated from the human environment and we have no idea how to actually do that.” In 2015, the California Coastal Commission permitted Edison to build “dry-cask storage” bunkers on the power plant site, situated about 125 feet from the ocean on the bluffs.
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“It’s hard to come up with a worse idea than what they’re doing: burying the fuel on the beach, a short distance from the ocean. It’s just incomprehensible.” —Dan Hirsch, retired UC Santa Cruz professor
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“Fifty years of power; 500,000 years of waste.” —Dan Hirsch
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The permit caused an uproar among Southern California residents over safety concerns and provoked a lawsuit from an environmental group called Citizens Oversight. Hirsch explains that, while moving the nuclear waste from its current storage system—immersion in cooled-water pools, which is standard for active power plants— into the dry-cask storage is safer, placement near the water is unfathomable. “It’s hard to come up with a worse idea than what they’re doing—burying the fuel on the beach, a short distance from the ocean—it’s just incomprehensible,” he says. “With sea level rise, the ocean can inundate the fuel. Secondly, it would be easy for terrorists to attack it by sea. And being right by a public park, it’s almost impossible to protect.” If the U.S. Department of Energy’s (DOE) original plans had unfolded the way they had hoped, the United States would have a permanent, geologically safe repository where all of this radioactive sludge could be sent and contained for millenniums—the amount of time much of this spent fuel requires to cease being so deadly. So, Edison’s work to safely transfer the spent fuel into dry-cask storage is, essentially, the result of the DOE defaulting on a 20-year-old requirement to establish a national, high-level waste dumping ground. Maureen Brown, a senior project manager and media relations specialist for Edison, rebukes the notion that the San Onofre plant’s transition to dry casks near the bluffs is unsafe, citing the facility’s structural integrity, capacity to remain functional in the event of a major earthquake, and the high-tech dry-cask system, which is designed by a company called Holtec. “Transparency is an important part of our commitment as we proceed with both safely managing the used fuel and making preparations to dismantle the plant,” she says. There are currently 50 canisters of used nuclear fuel stored on site, “and we are adding 73 canisters for dry-cask used fuel storage,” Brown says. There are 1,609 metric tons of used nuclear fuel on site, which equates to “about 3.6 million pounds.”
These square lids atop the spent fuel containers weigh 30,000 pounds each, but is that enough to stop the energy of a tsunami, earthquake or attack? OPPOSITE AND ABOVE PHOTOS: TYLER FOX
“The facility itself was always deeply questionable—right near earthquake faults and producing high-level radioactive waste, which has no safe method of disposal.” —Dan Hirsch
Hirsch says that a reactor produces about one ton of plutonium every three to four years, and it would take “several pounds of the stuff to level a city. An ounce will kill you.” There was an initiative that began in the ’80s to turn Nevada’s Yucca Mountain into a permanent repository, but the plan was nixed in 2010 due to safety concerns. It’s not a great option, however the House of Representatives passed a $145 billion spending bill in June that includes $267 million to revive Yucca Mountain as a nuclear waste site. With political pressures to relocate nuclear waste housed in precarious loca-
tions, such as the San Onofre site, two new sites are being vetted as “consolidated” interim storage plants—one at the low-level Waste Isolation Pilot Plant in Carlsbad, New Mexico, and the other in a rural part of Western Texas—though the interim options have not passed the senate. The interim aspect means that when an official permanent repository is established, the waste would once again be moved. In lieu of a permanent site, Edison strongly supports transferring San Onofre’s waste to out-of-state, consolidated interim storage. “The one area of alignment seems to be that everyone SANTA CRUZ WAVES | 6 5
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would like to find a solution that would allow for offsite storage,” Brown says. However, some experts have both ethical and practical concerns with relocating the used fuel. “The transport from A to B has major dangers associated with it— every mile you travel magnifies that danger,” says Rick Wayman, the director of programs and operations at the Nuclear Age Peace Foundation in Santa Barbara. “Another is that the communities where these consolidated storage sites are located are poor communities of color, and they don’t have economic opportunities to speak of. … This is being pitched as a short-term way to economically revitalize these communities, bringing money and jobs to manage the waste, but maybe not explaining the dangers.”
Instead of transporting the nuclear waste from San Onofre to New Mexico or Texas, Hirsch advocates for a third option: moving the radioactive spent fuel just across the coastal Interstate 5 highway to a site at the Marine Corps Base Camp Pendleton. The power plant’s real estate is already leased by Edison from the military, meaning this transfer keeps it technically on the same property. “It’s not visible from the highway or the beach, no line of site if there were a terrorist aiming a rocket-propelled grenade, it’s protected by the Marines, and it would involve minimal transport,” Hirsch says. “It’s not a great solution, … but the point is, it’s our responsibility to choose the least bad solution,” he adds. “There’s a substantial human tendency to want to dump it on someone else. The
question is, can we educate people to take a position that doesn’t potentially harm others? It’s a bad situation but we shouldn’t make it worse.” Wayman agrees that the Pendleton proposal is the “best of the worst options.” “That would at least get it away from the coastal tsunami line, which would be a big relief,” he says. Brady, who is transferring to UC San Diego in the fall, plans to collaborate with Hirsch and another student to draft an academic paper on the issue, and intends to advocate in Southern California for relocating the waste to Pendleton. “Whether or not a national repository comes around, I don’t believe we should be investing in nuclear power and creating this waste anymore,” she says. “We’ve never known what to do with it and there’s no good way to manage it.”
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Watch the video online on our website and social media channels. This video was made possible by the generous support of Allterra Solar.
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FREEDIVER MARCO MAZZA BRINGS THE SUBMARINE WORLD TO THE SURFACE BY ARIC SLEEPER
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ince a very young age, the ocean and its mysterious inhabitants have fascinated 22-year-old spear fisherman and freediving photographer Marco Mazza. From gathering shells as a child to surfing in his adolescence, Mazza has always been inexplicably drawn to the sea. On the flat days during his teenage years, he began diving for abalone, and later spearfishing, which awoke his true passion for the deep. “Once I started diving, I found myself trying to describe this world to people who had never seen it,” says Mazza. “I would always end up at a loss for words. It’s almost unimaginable. My photography is a way to show people the world below.” Waves recently spoke with the young waterman to learn more about his experiences as a photographer, freediver and college student.
“There's a little spot here in Santa Barbara with a crazy amount of leopard sharks that congregate in the shallows during the right conditions. It can be quite photogenic if you're lucky enough to score some clear water.”
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“ My friend Errin Briggs swimming through schools of blacksmith while hunting in clear water off the Channel Islands. Errin has to be one of the fishiest guys I know.”
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Above: “Lingcod will eat almost anything they can fit into their mouths, even if it means playing tug-of-war with a fisherman over their catch. Here in California, these fish can reach over 3-feet long, weighing over 30 pounds. This photo is of a lingcod I harvested by speargun in early 2018. I held it up to the camera with a dark background and bright lighting from my camera strobes to give it a 'studio lighting’ feel.”
Opposite: “This is one of my all-time favorite photographs of giant kelp.”
What sets your work apart from other underwater photographers? I do all of my photography on breath hold. I don’t use scuba tanks, which has presented me with some challenges, but, at the same time, it’s given me a unique perspective. When you shoot from a freediver or a spear fisherman’s point of view, you get a different angle or a different insight into what you’re seeing down there, as opposed to your average sightseeing scuba diver.
Which leads to the big question: how long can you hold your breath underwater? I have one of those freediving watches and I’ve timed myself at three minutes and three seconds at 18 feet, and
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then two minutes and four seconds at 67 feet. But that is really modest compared to most of the incredible freedivers out there, like the Hawaiian guys who go down 100 to 150 feet. What I’m doing might sound impressive, but in reality it’s nothing compared to the more experienced, professional freedivers.
How has your work evolved since you first started? When I first started out, I was more spearfishing oriented. I was trying to capture what it was like to be underwater hunting. Now, my focus has moved from just hunting to shooting the beauty of the wildlife down there that’s not being hunted. I’ve also been experimenting
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“ On this particular day, I was greeted by quite a
few sea lions after hopping off our small boat in hopes of exploring a new reef. Depending on where you are in California, these pinnipeds can either act like playful puppies, or take a more 'lion'-like approach to your presence.”
more with light, and lately I’ve been inspired by many of the Monterey Bay underwater photographers and what they’re doing.
On that note, who are some other photographers who inspire you? I don’t know any of them personally, and I don’t have any mentors really. All my own work is trial and error, but there are people that I follow on Instagram or ... elsewhere that inspire me, like Richard Salas—a really well-known underwater photographer. There’s a bunch working out of the Monterey Bay like Pat Webster and Atomic Joe. Every time I see their photos on Instagram or their websites, I am itching to get back out there and shoot something similar, but with my own twist or perspective. Seeing other people’s work gets me so amped.
What messages do you try to convey in the images you capture? When I’m shooting spear fishermen or other freedivers, the photos I take show just how deep the ocean is and how alien we are when we’re down there. But my biggest goal with my wildlife photography is to inspire people and get them awestruck, and personalize the life underwater. I feel like the majority of people have a beach day, and see the ocean as this big, murky, cold, scary thing, and it’s not something they see as a huge, living ecosystem. Hopefully my work will inspire people to see the ocean differently and take better care of it.
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Above: A snap of the photographer in action, taken by Sutara Nitenson.
Opposite top: “A batray glides through a forest of giant kelp in the mid-afternoon sunlight.”
Opposite bottom: “I was photographing this
Spanish Shawl Nudibranch, a colorful species of sea slug common in Southern California waters, without even noticing the smaller three lined Aeolid Nudibranch by its side. The Spanish Shawl Nudibranch was only about an inch in length, while the Aeolid must have only been a few millimeters. Shooting macro photos while freediving definitely has its challenges, but it’s incredibly satisfying when you get a photo that turns out.”
How does your experience as a college student at UC Santa Barbara affect your work? I’m taking some film classes and photography classes, and I’m learning a lot about light and theory, but ultimately I’d like to get into documentary filmmaking. I’m currently working on a documentary about the kelp beds of Isla Vista. Ninety percent of the people who live in Isla Vista are college students, and they party, which is cool, but some of them don’t respect their natural environment, and they leave trash and beer cans all over the place. If I can make a documentary that shows them what’s out there—the vast amount of life in the ocean—and inspire just one person not to
throw their trash on the ground, then I’ll be stoked.
What are your hopes for yourself as a photographer? Right now, I just want to inspire people on a small scale, and give people more knowledge about the ocean. I’m very much a California diver, and I only reach a small audience, but that’s OK with me. On a broader scale, I just want to keep reaching more people, and hopefully inspire them—one by one—to conserve our oceans. Find him online at marcomazzaphotography.com and on Instagram @marco_mazza.
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As much as we love our wetsuits, we wetsuits we also love to trade them for warm water and boardshorts. Nat Young drags an arm to make this Hawaiian dream last a little longer. PHOTO: PHOTO: DAVE DAVE “NELLY” “NELLY” NELSON NELSON
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BLOWIN’ IT
NEW RESEARCH USES DRONES TO COLLECT BACTERIA-RICH SPRAY FROM WHALE BLOWHOLES
T
he word “microbiome” is having its day as a health buzzword. Many doctors believe that the microbiome—or the composition and density of the bacteria colonies in one’s body, especially in the gut—is a good indicator of one’s overall health. But using microbiomes as a means to monitor health isn’t just applicable to humans. In recent years marine
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By ERICA CIRINO
biologists have become increasingly interested in studying the bacteria that exists in and on the bodies of whales and other cetaceans to get a clearer picture of their well-being. And while human microbiomes are relatively well studied, scientists are only beginning to unravel the nature of the cetacean microbiome— and are doing so with the help of new technologies. Last year, for the first
time ever, scientists published a study that had used a drone to identify an extensive microbiome in humpback whales’ blow, the exhalations they pass through their blowholes. Using their knowledge of a healthy whale microbiome as a diagnostic tool, scientists say, could better inform their understanding of whale disease, and that could have far-reaching benefits for the conser-
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PHOTO: JODI FREDIANI
vation of whales, many species of which have not fully recovered from current human threats (like entanglement in fishing gear, ship strikes, oil and gas development, military activities, disease, indigenous whaling and lethal research) and the gigantic historic whale-hunting industry. “If we can tell something about the health of a whale using a non-invasive tool like flying a drone over the whale to collect blow, then that information could be very valuable to the management and conservation of certain populations,” says Amy Apprill, associate scientist of marine chemistry and geochemistry at Woods Hole Oceanographic Institute and lead author of the study, which was published in the journal mSystems in October 2017. Apprill and a team of scientists found that different humpback whale populations off of Cape Cod and Vancouver Island share 25 of the
same bacteria in their blow. This, they wrote in their study, gives rise to the possibility of identifying unhealthy individual humpback whales by detecting variances from that microbial norm. If scientists detect unhealthy individuals in a whale population, wildlife managers can take steps to improve their chances of survival by reducing stressors from their lives. Some possibilities include removing fishing gear or averting shipping channels from areas whales frequent. The human body contains tens of trillions of bacterial cells. Most of these bacteria keep the body healthy, but some bacteria that colonize the body can be harmful and cause disease. Doctors have also noticed relationships between a person’s microbiome and their propensity for obesity, behavioral problems, mental illness and other health issues. Different bacterial cells call different
parts of the body home. For instance, there are different kinds of bacteria living on the skin than in the gut. The location of a microbiome in a person dictates how doctors collect samples of it. Doctors often analyze the microbiome present in human stool because it’s abundant and easy to collect. Whales, being much larger than humans, contain many more bacterial cells—on perhaps a scale of tens or hundreds of trillions, even while seawater is believed to dilute the amount of bacteria that’s able to colonize whales’ bodies. Like people, whales have different microbiomes in and on different parts of their bodies, with the skin being a major source of bacteria. A decade ago, scientists began studying whales’ microbiomes by shooting them with buoyant skin biopsy darts from a crossbow. The biopsy darts have a sharp, hollowed end that takes a small tube-like sample of a whale’s
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The human body contains tens of trillions of bacterial cells. Most of these bacteria keep the body healthy, but some bacteria that colonize the body can be harmful and cause disease. … Whales, being much larger than humans, contain many more bacterial cells—on perhaps a scale of tens or hundreds of trillions.
skin and fat, or blubber, layer. After a dart hits a whale, it falls off, and then scientists scoop it up out of the water with a net to collect the skin sample. This is a fast and effective way to study whales’ microbiome, but it requires scientists to get up close to whales in boats and to shoot them with darts, which can be very stressful for cetaceans. This is why experts say it is preferable to use the relatively new method of studying the microbiome in the whale’s blow, which can be collected via drone. “The most impressive part of the drone-collection method is that it is non-invasive,” says Apprill, who noted that the greater a boat’s distance from a whale, the less stressed a whale tends to feel. The researchers report that most whales do not seem to pay
much attention to drones. And that’s important, because whales are highly sensitive to stress. Scientists in both the Atlantic and Pacific oceans have found that whales’ survival rates plummet when they’re exposed to common stressors, including loud sounds from seismic blasts for military and petroleum exploration purposes, entanglement in fishing gear, strikes by ship propellers, lack of food and more. Drones, while perhaps less stressful to whales, are not without their drawbacks: Apprill says drones cannot be flown in windy conditions, nor are they always successful at getting a blow sample if a whale has an irregular pattern of surfacing. Linda Rhodes, program manager of the Marine Microbes and
Toxins Program at NOAA’s Northeast Fisheries Center, has collected and analyzed the blow from highly endangered killer whales in the Pacific Northwest using drones. She says this microbiome research technique, while still in its early stages, may have huge potential as a whale health-monitoring tool. But the key to making it possibly viable is conducting a lot more research. “Typically, health monitoring tools need a substantial body of data—think about how much information has been collected to establish ‘normal ranges’ for routine blood work for people,” says Rhodes. “So, we need a larger body of information before we can identify normal from abnormal.”
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Friends In
HIGH PLACES Matt Rosado's spontaneous journey to the San Juan Islands
I
By TYLER FOX
confess, I’ve always had a yearning to be James Bond. At the drop of a hat, he’s on a jet or helicopter, being whisked away to an exotic island or remote mountain top in the Swiss Alps. Some Siberian tiger of a car will be waiting, followed by a voluptuous vixen. Swanky soirees at night, adrenaline-induced activities during the day—I’m positive I’m not the only one who has fantasized about this life of adventure and luxury. For Kentucky native Matthew John Rosado, this sort of lifestyle is more reality than fantasy. After selling his car business and moving to Las Vegas, he found a passion in wind-tunnel flying, which led him to become a tandem skydive instructor and, subsequently, a wingsuit base jumper. He and his band of brothers (and sisters) come from all walks of life and upbringings, yet one constant unites them: They love to live life on the edge—literally.
PHOTO: MATT ROSADO SANTA CRUZ WAVES | 9 1
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“WE GOT TO FLY OVER PLACES LIKE EMERALD BAY IN TAHOE AND CRATER LAKE, MAKING PEE STOPS IN THE MIDDLE OF NOWHERE NEXT TO FROZEN LAKES AND LANDING LIKE AN EAGLE ATOP MYSTICAL MOUNTAINS FOR SUNSET BEERS.”
While scrolling aimlessly through Instagram one day, I came across Rosado’s account, and his images stopped me in my tracks. The guy was flaunting photos of himself hanging out of a multi-million dollar helicopter and posing on white-capped mountains with his band of buffoons (excuse my jealousy). I couldn’t take it any longer. Envy was enveloping my mind. The only way to ease my suffering was to sit down with Rosado, who now lives in Santa Cruz, and dive into some questions about his recent trip and his life as a winged human. Tell us about your upbringing and how you got into skydiving and wingsuit base jumping. I grew up in a small, rural town in Kentucky called Pikeville. From age 16 to 18, I spent my time working in the coal mines and wrenching on cars. I was actually pretty good at turning an average street car into a lethal racing machine, which surprisingly turned into a lucrative business. I was 21 when my business partner and I sold the company to start a bigger and better operation in Las Vegas. For some reason we just didn’t have the same juju in Vegas, so I randomly
found myself spending more and more time in the indoor skydiving facility there. After about a year of practicing I eventually gained the courage to move on to jumping out of planes and B.A.S.E [building, antenna, span, earth] jumping. The natural next step was becoming a tandem skydive instructor, [in] which you could earn good money, not to mention it gave me the freedom to travel and build my skill set. And when did wingsuiting come into play? I remember watching a documentary back in 2002 called Adrenaline Rush: The Science of Risk, which was based around a group of jumpers testing some of the early wingsuit prototypes in Norway. I was blown away by the fact they were now moving forward through the air instead of just falling. I got the opportunity to test fly a suit at a drop zone in Nevada and that first jump felt really natural. I could go wherever I wanted in the air … more freedom. My first international trip was to Switzerland, which was magical—biggest mountains I’d ever seen. Sardinia, the dolomites in Italy, French Alps, Grand Canyon, Moab,
Utah … I’ve gotten to go to some pretty incredible places through this sport. Growing up in Kentucky I would never have guessed I’d be able to visit these types of places. Fast forward, you are now living in Santa Cruz working at Skydive Surf City, and are considered to be one of the most elite wingsuit pilots on the planet. How does Santa Cruz compare to some of the other amazing locations you’ve visited? Santa Cruz is an awesome place to live. Coming from Kentucky, where everything is fried and battered, with little regard for one’s health, it’s refreshing to see how active and health conscious everyone here is. Being close to the ocean is incredible and I’ve now found a love for surfing. I think it’s a great balance spending time [between] surfing and the sky. And the question I’ve selfishly been waiting to ask: How the hell are you getting to galavant all over the Pacific Northwest in a badass black helicopter? Skydiving and wingsuiting are not cheap sports, and you’ll often find
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individuals that have become financially successful in other careers [who] turn to the sport as their next challenge in life. With that being said, I’ve formed some friendships with some people that are particularly well off.
This trip started at the Vegas Sky Family Circus, which is a Burning Man-esque gathering where hundreds of skydivers and base jumpers come together to let loose on solid ground. When the mayhem commenced, a small
group of us were invited to head up to the San Juan Islands off the coast of Washington via helicopter. It was an insane trip—we got to fly over places like Emerald Bay in Tahoe and Crater Lake, making pee stops in the middle of
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“THAT FIRST JUMP FELT REALLY NATURAL. I COULD GO WHEREVER I WANTED IN THE AIR.”
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PHOTOS CLOCKWISE FROM TOP LEFT: @SCOTTPALMERAIR; @NOAHBAHNSON; BRAD CHATELLIER; @SAVAGESAC; @MATTWINGSUIT
nowhere next to frozen lakes and landing like an eagle atop mystical mountains for sunset beers. The whole thing was pretty surreal. Well, thanks for sitting down with us and making us thoroughly jealous. Next time you get an invitation like that, I know a few peeps over here at Santa Cruz Waves who would gladly tag along. To follow Rosado’s adventures, visit his Instagram @mattrosado1 or, if you want to get crazy and take a jump with him, head to @skydivesurfcity
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EVERYTHING'S A
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FOR KEVIN WALSH, ART IS ABOUT CREATING FIRST AND ASKING QUESTIONS LATER
BY J.D. RAMEY
S
oon after graduating from high school, a fresh-faced artist/ surfer named Kevin Walsh created one of the most outside-thebox job applications ever: a hand-painted surfboard adorned with a sign saying he was looking for work painting boards. Naturally, he took this creation where a large number of potential employers could get an eyeful of his work: the O’Neill
Coldwater Classic. Walsh’s talents weren’t lost on Stretch Boards owner Bill “Stretch” Riedell, who quickly offered him a job as a graphic artist. The young artist’s rewards for stepping out of his comfort zone were a dream-come-true gig and a long-term career. “The whole reason why I’m able to do what I’m doing right now is ’cause I chose to do that,” says Walsh, now 34. “If you want something, you have to go out there and get it. That’s all it takes, ’cause I wasn’t that great of an artist yet. Getting the job painting
surfboards is what opened the door to living my dream.” From there, businesses began approaching Walsh to create T-shirt graphics, logo designs and posters for concerts and surf events such as the Vans World Cup of Surfing at Sunset Beach and, of course, the Coldwater Classic. In being asked to do work he wouldn’t have otherwise done, he was forced to expand his abilities. Part of this meant figuring out how to use the computer for graphics. “I just kind of learned as I worked,” the artist recalls.
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“ THE OBSESSION OF SURFING—IT’S LIKE HAVING A NERVOUS TIC WHERE YOU CAN’T HELP IT: YOU’RE CONSTANTLY DRAWING, DOODLING WAVES.”
Since then, Walsh’s work has appeared on decks from Creature Skateboards, on human flesh in the form of tattoos, on the surfaces of guitars and on concert posters for artists like Stone Temple Pilots, Michael Franti, Slightly Stoopid and The Black Eyed Peas. As he recounts, the poster art work first came to him through a friend for whom he was doing surfboard art. “One day he told me, ‘Jack Johnson’s going to be coming through Berkeley. You’d be perfect to do a poster for it, if you’re interested,’” he says. Walsh, a fan of metal, punk and “the real, raw country music,” is especially fond of a poster he made for a Metallica concert. “That was a dream come true, because that’s always been a childhood favorite of mine,” he says, adding that he has always been “really into darker music: just anything that has a little bit more raw power to it, because if it’s a more psychedelic sound or a darker sound, there’s so many different directions you can go with creating images for that, rather than just your run-of-the-mill pop music.” For all the diversity of the media with which Walsh works, he claims that his various canvasses have more similarities than differences. “It’s all just planning: knowing where to start first and where to end,” he offers. “It’s just a little bit different with the application, but as far as the way the mind works with visualizing shade, color and that kind of stuff, it’s all the same. There’s just a couple [of] little things you have to tweak.” While growing up in Santa Clara, Walsh first saw a possible career path in art when he
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“ IF YOU WANT SOMETHING, YOU HAVE TO GO OUT THERE AND GET IT.” witnessed the achievements of his father, a successful self-taught artist. He soon took to mimicking his dad, painting whales and other marine life in his studio. The now-grown artist still finds his greatest inspiration in nature. “My favorite thing to do is to be outside, whether it be on a lake, river, mountains, anywhere,” he notes. “Wildlife art and Western art has always been the stuff that’s really triggered my imagination. Surfing, especially around here, you can go surf away from town and just be by yourself and have a lot of time to be in your mind and think. And the obsession of surfing—it’s like having a nervous tic where you can’t help it: you’re constantly drawing, doodling waves.”
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Walsh, who expresses an interest in taking on a young apprentice who wants to paint surfboards and get a job as an artist, is hard-pressed to name a highlight of his career so far. “You’re always looking ahead, wanting to do the next thing,” he states. “Whatever you’ve done is already in the past. Really, all of it is a highlight, because it’s all building blocks to where I’m at now and where it can go from here. Every bit of progress that I’ve made at that time was a huge highlight to me.” See more of Walsh’s art on Instagram @kevinwalshy.
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no bull FOR CHEF BRENDEN BLAINE DARBY, THE FUTURE OF SMALL, ORGANIC FARMING IS CUT AND DRIED By LINDA KOFFMAN
hen chef Brenden Blaine Darby was a 22 year old working in a Michelin three-star restaurant in Spain, in 2012, his dad sent him a care package that included an issue of Bon Appétit magazine. “Inside was a spread about a restaurant that had a relationship with a farm,” he recalls.
W
“I felt like I needed to go learn from this person on the farm.” That person was Cynthia Sandberg of Santa Cruz’s 22-acre biodynamic Love Apple Farm. The problem was, Sandberg didn’t normally mentor chefs on the farm. “I said, ‘Bring me on and you won’t regret it,’” Darby recalls. “And ever since me she’s only brought on
PHOTOS COURTESY OF BRENDEN BLAINE DARBY
chefs to be apprentices.” These days, Darby resides in San Francisco but visits Love Apple weekly to harvest produce, wash and chop every part of the fruits and vegetables, put them directly in a freeze dryer, and let it all sit for 24 hours. The end result is No Bull Food: his line of freeze-dried, sustainably farmed and organic instant meals
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that have become popular at Burning Man and on hiking trails. “It’s not complicated,” says the 27 year old, who has been working in restaurants since he was 14 and graduated from Johnson & Wales University culinary school. “I throw whatever I can in the freeze dryer and see if it works.” No Bull Food is fully operational on the farm—prepared and handpackaged on site—and sold strictly online at nobullfood.com. Each freezedried meal is dressed in recyclable
materials and weighs 7 ounces. Just add three cups of hot water to enjoy a $12 meal for two within minutes. “The backpacking food scene hasn’t had a lot of non-GMO freezedried food products,” Darby says. “It’s a trip to spend time in nature but [then] negatively impact it through all the food and packaging you’re buying to be in it. We want to make food that empowers people to be powerful.” Following that initial eight-month apprenticeship with Sandberg and subsequent years traveling the world
learning and working as a chef (he helped set up the esteemed Noma farm in Copenhagen), Darby returned to the Bay Area and grew increasingly disgruntled by the industry. “I didn’t like where [restaurants] were getting products from, how people were treated and the lack of connection between the farmers and the restaurants,” he says. He and a friend brainstormed an ideal food company: “We were sick of the bullshit of the restaurant industry and wanted to see how we could
SANTA CRUZ WAVES | 11 5
A com neighbo for h
d a i ly
Breakfast
Weekly
S$ 7 p. 9 5e( c ial 8 -10am)
S p SeTA R c i a ls TING @ 5PM
Full service
Sun & Mon / B a b y b a c k R i b s / $12.95
C oO pfe nfd aei lye@B7aam r
Tues/ L o c a l Fav o r i t e s / $13.95 (6 Entree Choices) Weds/ L i v e M a i n e L o b s t e r / $16.95
in the bar
H a p py H o u r
Friday/ P r i m e R i b N i g h t / $16.95 O p e n e v e r y d ay @ 8 a m 1 0 6 B e a c h S t . | S a n ta C r u z , C a 9 5 0 6 0
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| www.idealbarandgrill.com |
M-F 3:3-5:30 Drink & App Specials
831.423.5271
f
FOOD&DRINK
LOCAL EATS
improve the food system.” Hence, the idea for No Bull Food was born in 2015. Since then, the company has sold 6,000 meals (primarily to Burning Man campers) and has given away an additional 6,000 meals through its So All May Eat (S.A.M.E.) donation program: For every meal purchased, a meal is given away. The first year saw No Bull Food’s organic meals distributed on Bay Area streets. Last year, the small company sent 3,000 meals to hurricane relief victims and volunteers in Florida and Texas. Darby and his team, which can range from just him and his best friend Shane Granau to 10 people during busy Burning Man prep season, get nearly all veggies from Love Apple Farm. Supplementary produce is sourced from Soquel’s Everett Family Farms and Santa Cruz County farmers markets. Other than occasional salt
and pepper seasoning, each No Bull soup or stew is all produce. “The quality of food is better because we harvest right when produce is ready and then prepare and freeze dry it immediately on the farm,” Darby explains. “It’s perfectly dry but retains its color and 90 percent of its nutrients.” The young entrepreneur adds of the No Bull benefits: “We use everything on the farm and don’t discard parts due to how produce looks, so we’re more efficient. [Our products are] also a way of getting people to support the local community they’re leaving for Burning Man and not just [buy] from Walmart.” Simple feasts still require a lot of experimenting; every Monday and Thursday is test kitchen night for new recipes. Darby has been developing a green pozole soup he learned to make in Oaxaca, buckwheat ramen
soup influenced by his time working in Japanese restaurants, heirloom vegetable chili using almost every type of vegetable on the farm, and an ancient grain macro bowl made with amaranth flowers. What’s next? Darby would like to make No Bull Food mobile with a trailer system he can take from farm to farm. He’d also like to see multiple small organic farms armed with their own freeze-dried processing and packaging operation modeled after his, so that they, too, can make a living and be sustainable with little overhead. “No Bull Food can be a good option for how to create a private business for the farmer and cut out the middle man of the supplier, packager and distributor, creating another direct-to-consumer program,” says Darby. “And the more small-scale farmers, the better.”
SANTA CRUZ WAVES | 117
JOIN US DURING COCKTAIL WEEK, SEPT. 23 - 29.
$5
JASBIR HIBISCUS MARGARITA ALL WEEK LONG AT BOTH LOCATIONS. INCLUDES: SUERTE REPOSADO, RHUM CLEMENT CREOLE SHRUBB, HOUSE HIBISCUS SIMPLE SYRUP, SALT, FRESH LIME
westside - santa cruz 841 alma ave. santa cruz ca open daily lunch & dinner 11am - 2am sunday brunch 10am
Happy Hour
New aptos location
$3 - $7 apps | $2 off draft and glasses of wine $1 off well cocktails daily 4pm - 6pm & 11pm - 12am sunday 11am - 6pm
8017 soquel drive aptos open daily lunch & dinner 11am - 12am sat/sun brunch 10am - 2pm fri/sat open until 1am
thank you for voting us best bar and happy hour! THEPARISHPUBLICK .COM
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Open 8:00am-2:00pm Everyday (Closed Tuesday) 427 Capitola Ave, Capitola
G... WINE TASTIN
Paul Topp Photography
831- 515-7559 avenuecafecapitola.com
FAVORITE WINERY
EYARD ...IN THE VIN
EAKF VOTED FAVORITE BR 11 8 | SANTA CRUZ WAVES
AST
WINE TASTING SATURDAYS ALL YEAR SUNDAYS ALL SUMMER
831.728.5172 420 HAMES RD CORRALITOS ALFAROWINE.COM
�.� Seabright Ave. ..am – am Daily •
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FULLY STOCKED BAR ## Seller of Jameson in Northern CA
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Pool, Pinball Big Screen TV Jukebox, Free WiFi NEW PHOTO BOOTH
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HAPPY HOUR
Mon – Fri 10am – 6pm $$ OFF most drinks
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SANTA CRUZ WAVES | 11 9
1ST ANNUAL
Cocktail Week september 23rd-28th Pricing 23rd-27th • Happy Hour pricing
VENUES Tortilla Flats Parish Publick House - Santa Cruz Parish Publick House - Aptos Rosie McCann's Irish Pub & Restaurant Jack O'Neill Lounge at the Dream Inn
12 0 | SANTA CRUZ WAVES
515 Kitchen & Cocktails Severino's Bar & Grill Brady's Yacht Club Kianti's Pizza & Pasta Bar Venus Spirits
BROUGHT TO YOU BY
&
FOOD&DRINK
SN E A K PE EK
DRINKS
collided with a bartender named Jasbir and his love of everything pink to create this light and fun margarita-daiquiri hybrid. Hibiscus from Monterey is used in the simple syrup, which is added to a mixture of Suerte tequila, Rhum Clement Orange Shrubb and fresh lime. It’s a carefree summer day in a glass. 8017 Soquel Drive, Aptos and 841 Almar Ave., Santa Cruz; theparishpublick.com.
Brady’s Yacht Club Bradyscillin, $5
PHOTO: LAUREN LONG
PHOTO: JOSH BECKER
For its signature offering, Brady’s has whipped up a warm, inviting interpretation of the Penicillin cocktail. The Bradyscillin, as it’s called, features Jameson (after all, what trip to Brady’s is complete without some Irish whiskey?), fresh lemon juice, and a housemade ginger-lemon syrup on the rocks, topped with a smokey Mezcal floater for an added kick of intrigue. The soothing, medicinal ginger, allergy-fighting local honey and vitamin-packed lemon juice are reason enough to deem this delicious drink not just good, but also good for you. With just a hint of smoke from the Mezcal, it’s like cuddling up by the fire with a cup of tea—only better. 413 Seabright Ave., Santa Cruz; facebook.com/BYC1933.
Sept. 23-28
M
ark your calendars: the first annual Santa Cruz Waves Cocktail Week kicks off Sunday, Sept. 23. The weeklong celebration of drinkable art features 10 participating locations—each with a deal on a not-to-be-missed signature cocktail—and culminates with a free public party at the Midtown Verve Coffee Roasters (104 Bronson St., Santa Cruz) parking lot on Friday, Sept. 28. Read on for a taste of what’s in store, and learn more at santacruzwaves.com/cocktailweek.
By ELIZABETH LIMBACH
Venus Spirits Tuggs, $10
Named for Ben Stiller’s character in the film Tropic Thunder, this exotic elixir is a tasty vehicle for Venus Spirits’ Gin X Summer Blend, a limited-edition release from the popular Westside distillery. Owner Sean Venus describes the spirit as “an experimental gin with various tropical notes” in addition to the usual juniper, like passionfruit, pineapple, vanilla, allspice, nutmeg, clove, and ginger. Mixed
with lime and pineapple juice, then topped with ginger beer, it becomes a zingy, tiki-inspired cocktail that’s sure to please. After all, says Venus, “everyone loves tiki.” 427 A Swift St., Santa Cruz; venusspirits.com.
Parish Publick House
Jasbir Hibiscus Margarita, $5 When Parish co-owner Erik Granath returned from a trip to the Florida Keys, his tropical mood
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COCKTAIL WEEK VENUES: • Tortilla Flats • Parish Publick House, Santa Cruz • Parish Publick House, Aptos • Rosie McCann’s Irish Pub & Restaurant • Jack O’Neill Lounge at the Dream Inn • 515 Kitchen & Cocktails • Severino’s Bar & Grill • Brady’s Yacht Club • Kianti’s Pizza & Pasta Bar • Venus Spirits
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Cocktail Week
SANTA CRUZ WAVES | 12 1
(TUE - fri 2pm - 5pm)
(831) 316-7575 CLOSED MONDAY'S WWW.JERKHOUSESANTACRUZ.COM 2525 SOQUEL DR. SANTA CRUZ, CA 95065
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SANTA CRUZ WAVES | 12 3
CAFE CRUZ
DINING GUIDE Downtown 515 KITCHEN & COCKTAILS With a focus on inventive small plates and cocktails, 515 Kitchen & Cocktails has been offering a nuanced take on internationally influenced California cuisine in downtown Santa Cruz since 2006. 515 Cedar St., (831) 425-5051, www.515santacruz.com
ASSEMBLY Seasonal rustic California cuisine. 1108 Pacific Ave., Santa Cruz, (831) 824-6100, www.assembleforfood.com
AQUARIUS - DREAM INN Spectacular oceanfront dining just off the beach in Santa Cruz. One of Santa Cruz's top dining destinations, Aquarius offers seafood and organic Californian cuisine. Open every day
12 4 | SANTA CRUZ WAVES
for breakfast, lunch and dinner, as well as brunch on Sundays. 175 W. Cliff Drive, Santa Cruz, www.dreaminnsantacruz.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. Other locations: Midtown (505 Seabright Ave.) and Capitola (1000 41st Ave.).
HULA'S ISLAND GRILL
MOZAIC
California twist on Hawaiian island
Eastern fusion menu, filled with
grill and tiki bar. 221 Cathcart St.,
vibrant dishes from arugula pesto
Santa Cruz, (831) 426-4852,
pasta to Greek moussaka. Enjoy a
www.hulastiki.com
belly dancer on Friday nights and
A Mediteranean and Middle
daily happy hour specials. Open
IDEAL BAR & GRILL
daily from 11:30 a.m. to 9 p.m. 110
A Santa Cruz institution with
8663, mozaicsantacruz.com
Church St., Santa Cruz, (831) 454-
amazing beach, boardwalk and wharf views. Open every day, featuring
PACIFIC THAI
nightly specials and a full bar. 106
Authentic Thai cuisine and boba
Beach St., Santa Cruz,
teas in a modern and casual dining
(831) 423-3827,
atmosphere. 1319 Pacific Ave., Santa
www.idealbarandgrill.com
Cruz, (831) 420-1700, www.pacificthaisantacruz.com
LAILI
EL PALOMAR
Santa Cruz's answer to high-quality
PLEASURE PIZZA
Unique and fresh Mexican cuisine, family recipes. 1336 Pacific Ave., Santa Cruz, (831) 425-7575, www.elpalomarsantacruz.com
Mediterranean / Indian / Pakistani
Offering traditional pizza, as well as
/ Afghan food. 101 Cooper St., Santa
new and exciting tastes and textures.
Cruz, (831) 423-4545,
1415 Pacific Ave., Santa Cruz, (831)
www. lailirestaurant.com
600-7859, www.pleasurepizzasc.com
We always have surfing on two new dedicated live surf TVs SANTA CRUZ WAVES | 12 5
FOOD&DRINK DINING GUIDE
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
POUR TAPROOM Gastropub fare with vegan and glutenfree options. Sixty beers and eight wines on tap. 110 Cooper St., Ste. 100B, Santa Cruz, (831) 535-7007, pourtaproom.com/santa-cruz.
ROSIE MCCANN'S IRISH PUB & RESTAURANT Serving fresh, seasonal food, such as salads, grass-fed burgers, and sustainable fish dishes, with 29 beers on draft. 1220 Pacific Ave., Santa Cruz, (831) 426-9930, www.rosiemccanns.com
CHARLIE HONG KONG Vegan-oriented menu. Southeast Asian fusion, organic noodle and rice bowls. Chicken, beef, pork and salmon offered. Family and dog friendly. 1141 Soquel Ave., Santa Cruz, (831) 426-5664, www.charliehongkong.com
EL JARDÍN RESTAURANT Delicious and authentic Mexican cuisine featuring locally grown, fresh ingredients. 655 Capitola Road, Santa Cruz, (831) 4779384, www.eljardinrestaurant.net
LA POSTA RESTAURANT With inventive Italian dishes crafted from local and seasonal ingredients, La Posta is a neighborhood restaurant that brings the soul of Italian cuisine into the heart of Seabright. Open Tuesday through Sunday from 5 p.m. 538 Seabright Ave., Santa Cruz, (831) 457-2782, lapostarestaurant.com.
SOIF RESTAURANT & WINE BAR A comfortable place to drink great wine, eat food that is as good as the wine, and then—if the wine is to your liking—buy some and take it home. The restaurant is open Monday through Thursday from 5 to 9 p.m., and until 10 p.m. Friday and Saturday. 105 Walnut Ave., Santa Cruz, (831) 423-2020, www.soifwine.com
SEABRIGHT BREWERY
ZOCCOLI’S
BACK NINE GRILL & BAR
Iconic delicatessen, sandwiches, salads, sides. 1534 Pacific Ave., Santa Cruz, (831) 423-1711,www.zoccolis.com
Harbor
Rotating beer selection, with dog-friendly outdoor patio. 519 Seabright Ave., Santa Cruz, (831) 426-2739, www.seabrightbrewery.com
Westside/Scotts Valley Offers daily fresh grill favorites and specials, including a special kids' menu, along with a selection of local California wines and a spirited list of specialty cocktails. 555 Hwy 17, Santa Cruz, www.backninegrill.com
THE CROW’S NEST
BURGER.
Iconic restaurant and bar located at the harbor. 2218 E. Cliff Drive, Santa Cruz, (831) 476-4560, www.crowsnest-santacruz.com
Grass-fed beef, fun atmosphere, and a great beer menu. 1520 Mission St., Santa Cruz, (831) 425-5300, www.burgersantacruz.com
Midtown AKIRA Sushi made with fresh-caught seafood and locally grown produce. 1222 Soquel Ave., Santa Cruz, (831) 600-7093, www.akirasantacruz.com
CASCADES BAR & GRILL AT COSTANOA California cuisine, local, organic, and handcrafted ingredients. 2001 Rossi Road at Hwy 1, Pescadero, (650) 8791100, www.costanoa.com
HOLLINS HOUSE THE CRÊPE PLACE Array of savory and sweet crêpes, French food and live music. 1134 Soquel Ave., Santa Cruz, (831) 429-6994, www.thecrepeplace.com
12 6 | SANTA CRUZ WAVES
At Pasatiempo. Magnificent views, award-winning cuisine, and outstanding wine list. 20 Clubhouse Road, Santa Cruz, (831) 459-9177, www.pasatiempo.com/ hollins-house
& Authentic Hawaiian Style Cuisine...
VOTED BEST HAWAIIAN CUISINE 2015-18 BEST LOCAL FOODTRUCK 2018 BEST DOG FRIENDLY RESTAURANT 2017
STAY PROTECTED, STAY LOCAL
Give Ken a call today for a free friendly quote
KEN C. EVERETT 4400 CAPITOLA RD, STE. 100, CAPITOLA
831.824.9142
KENNETH.EVERETT@NORCAL.AAA.COM
SANTA CRUZ WAVES | 12 7
9
12 8 | SANTA CRUZ WAVES
FOOD&DRINK
DINING GUIDE
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
and wine, and premium cocktails, the Point Chophouse offers something for everyone—even the little ones. Dinner and happy hour daily; breakfast and lunch weekends. 3326 Portola Drive, Santa Cruz, (831) 476-2733, www.thepointchophouse.com
THE SAND BAR Capitola's new hot spot for great food, cocktails, and weekly live music. 211 Esplanade, Capitola. (831) 462-1881
WINGSTOP
SHADOWBROOK
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
Fine dining with a romantic setting, cable car lift. A Capitola tradition since 1947. 1750 Wharf Road, Capitola, (831) 4751511, www.shadowbrook-capitola.com
Eastside/Capitola AVENUE CAFÉ Serving traditional breakfast and lunch, along with some Mexican favorites. 427 Capitola Ave., Capitola (831) 515-7559, www.avenuecafecapitola.com
CHILL OUT CAFE Breakfast burritos, espresso drinks, beautiful garden. 2860 41st Ave., Santa Cruz, (831) 477-0543, www.chilloutcafesantacruz.com
EAST SIDE EATERY, PLEASURE PIZZA Offering traditional pizza, as well as new and exciting tastes and textures. 800 41st Ave., Santa Cruz, (831) 431-6058, www.pleasurepizzasc.com
MARGARITAVILLE Waterfront restaurant offering a lively setting for casual Californian cuisine and cocktails. 231 Esplanade, Capitola, (831) 476-2263, margaritavillecapitola.com
PARADISE BEACH GRILLE Fine dining in the Capitola Village. An award-winning beachside restaurant with spectacular ocean views. 215 Esplanade, Capitola, (831) 476-4900, www.paradisebeachgrille.com
THE POINT CHOPHOUSE A traditional neighborhood steak “chop” house restaurant where generations of local families, friends and visitors to the area meet to celebrate in a casual setting. With good honest food, local draft beer
SOTOLA California farmstead concept focusing on local farms, ranches and seafood. In convivial quarters with an outdoor patio. 231 Esplanade Ste. 102, Capitola, (831) 854- 2800
ZAMEEN AT THE POINT Fresh, fast and healthy Mediterranean cuisine. Made-to-order wraps, bowls and salads. Open Tuesday through Sunday. 851 41st Ave, Capitola, (831) 713-5520
ZELDA'S ON THE BEACH Indoor and outdoor dining with a beachfront deck, where American dishes, including seafood, are served. 203 Esplanade, Capitola, (831) 475-4900, www.zeldasonthebeach.com
Soquel CAFE CRUZ Rosticceria and bar, nice atmosphere, fresh and local. 2621 41st Ave., Soquel, (831) 476-3801, www.cafecruz.com
THE JERK HOUSE Traditional and fusion Jamaican cuisine made with fresh, organic and locally sourced ingredients. Mellow vibe and outdoor patio. 2525 Soquel Drive, Santa Cruz, (831) 316-7575, www.jerkhousesantacruz.com
SURF CITY SANDWICH Fast-casual dining with craft sandwiches, gourmet soups, salads, and a microtaproom. 4101 Soquel Drive, Soquel, (831) 346-6952, www.surfcitysandwich.com
SANTA CRUZ WAVES | 12 9
FOOD&DRINK DINING GUIDE TORTILLA FLATS
BITTERSWEET BISTRO
For more than 25 years, their Mexican food has blended the fieriness of Mexico with the sophistication of French sauces, and the earthiness of the Yucatan and complexity of Santa Fe with all the freshness and lightness that Californians expect. 4616 Soquel Drive, Soquel, (831) 476-1754, tortillaflatsdining.com
With its vast menu options from
Aptos/Watsonville
sports. Relax during happy hour with
AKIRA
owners and their furry friends.
Now in Aptos, sushi made with fresh-caught seafood and locally grown produce. 105 Post Office Drive, Ste. D, Aptos, (831) 7082154, akirasantacruz.com
APTOS ST. BBQ Santa Cruz County's best smoked barbecue, craft brews and live blues every night. 8059 Aptos St., Aptos, (831) 662-1721, www.aptosstbbq.com
burgers to filet mignon, locally sourced produce, fresh fish and amazing desserts, the varied ambiance is perfect for an intimate dinner or casual gathering with family and friends. Enjoy a local beer on tap in the lounge while watching one of your favorite a handcrafted cocktail. The heated
friendly patio. 787 Rio Del Mar Blvd., Aptos, 831-662-9799, www.bittersweetbistro.com
CAFE RIO
MANUEL'S MEXICAN RESTAURANT
Enjoy ocean-front dining with breathtaking views. 131 Esplanade, Aptos, (831) 688-8917, www.caferioaptos.com
Traditional, delicious recipes, cooked fresh daily, served with a genuine smile. 261 Center Ave., Aptos, (831) 688-4848, www.manuelsrestaurant.com
CILANTROS
PALAPAS RESTAURANT & CANTINA
9799, www.bittersweetbistro.com
Authentic Mexican cuisine with fresh ingredients, high-quality meat and seafood. 1934 Main St., Watsonville, (831) 761-2161, www.elpalomarcilantros.com
outdoor patio welcomes good dog 787 Rio Del Mar Blvd., Aptos, (831) 662-
service. 9051 Soquel Drive, Aptos, (831) 688-5566, www.thehideoutaptos.com
BURGER.
FLATS BISTRO
Grass-fed beef, fun atmosphere, great beer menu. 7941 Soquel Drive, Aptos, (831) 662-2811, www.burgeraptos.com
Coffee, pastries and wood-fired pizzas. 113 Esplanade, Rio Del MarBeach, Aptos, (831) 661-5763, www.flatsbistro.com
CAFE BITTERSWEET
THE HIDEOUT
Breakfast and lunch served Tuesday through Sunday. Outdoor dog-
Fill your plate with good grub, pour a good drink, enjoy attentive and friendly
Coastal Mexican Cuisine. Extensive tequila selection. Happy Hour, and dinner specials. 21 Seascape Blvd., Aptos, (831) 662-9000,www. palapasrestaurant.com
PARISH PUBLICK HOUSE Two full bars, rotating taps, delicious pub fare, patio seating and thirstquenching cocktails. 8017 Soquel Drive, (831) 688-4300, theparishpublick.com
NOW OPEN Monterey
Peninsula Foundation Rehabilitation Garden Funded by private donations to the Dominican Hospital Foundation, the new Monterey Peninsula Foundation Rehabilitation Garden is now open at Dominican Hospital. Designed with the input of physical, occupational and speech therapists to serve patients recovering from stroke, neurosurgery, spinal cord injuries, or orthopedic surgery. The garden may also aid in recovery for patients with recent amputations or surgeries for cancer or severe medical issues.
Rehabilitation Garden therapeutic elements: • Different pavement surfaces, stair configurations and pathways help patients navigate with walkers, wheelchairs and canes in a real life environment. • Putting green, oversized chess set and letter board assist with manual dexterity, balance, memory function and language skills. • Various textured plants, water feature, bell, and designs promote sensory awareness. To donate, please contact the Foundation at 831.462.7712, more gardens to come! View he complete Healing Courtyard Master Plan at supportdominican.org HC| SANTA MPF CRUZ nowWAVES open SCW June.July 2018.indd 1 13 0
5/18/2018 11:31:42 AM
T
ighth Ann u
al
E he
AUGUST 2018 SALINAS CIT Y CENTER Join Us For:
AUGUST 10 TH KICK OFF PARTY
AUGUST 11TH FOOD & WINE FESTIVAL
TICKETS ARE ON SALE NOW! SALINASVALLEYFOODANDWINE.COM
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Y DAY
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11am - 11 MIDTOWN e. 831-600-7093 uel Av
1222 Soq
Y EVERY DA - 9:30pm ys 0 a :3 d 4 s , e u m 2:30p OSED T L C m 4 a 5 1 1 1 APTOS ffice Dr. 831-708-2 O 105 Post SANTA CRUZ WAVES | 13 1
FOOD&DRINK DINING GUIDE SANDERLINGS IN THE SEASCAPE BEACH RESORT Where your dining experience is as spectacular as the view. 1 Seascape Resort Drive, Aptos, (831) 688-7120, www.sanderlingsrestaurant.com
SEVERINO’S BAR & GRILL Award-winning chowders, locally sourced ingredients. 7500 Old Dominion Court, Aptos, (831) 6888987, www.severinosbarandgrill.com
ZAMEEN MEDITERRANEAN CUISINE
FAVORITE LATE NIGHT PLACE TO EAT
Flavorful meals in a casual dining setting. 7528 Soquel Drive, Aptos, (831) 688-4465, www.zameencuisine.com
San Lorenzo Valley COWBOY BAR AND GRILL Sandwiches, steaks and American fare served in a kid-friendly joint with a country-western theme. 5447 Hwy 9, Felton, (831) 335-2330, www. feltoncowboy.com
THE CREMER HOUSE The perfect spot to enjoy a cold, handcrafted beer, a glass of local wine, or a homemade soda while trying dishes using local, organic, farm-raised sustainable ingredients, as well as vegetarian items. 6256 Hwy 9, Felton, (831) 335-3976, www.cremerhouse.com
Scotts Valley FAVORITE MOLE
BRUNO'S BAR & GRILL Offers American cuisine for lunch and dinner all week long and brunch on the weekend, plus onsite and offsite catering and banquet space for special events. With two bars, it’s the perfect spot whether you are craving burgers, steaks, ribs or salads, or just want to have some fun in Scotts Valley. 230 Mount Hermon Road, Ste. G., (831) 438-2227, www. brunosbarandgrill.com
MALONE'S GRILLE Long-standing eatery and pub offering steak, seafood, burgers, vegetarian options and patio seating. 4402 Scotts Valley Drive, Scotts Valley, (831) 4382244, www.malonesgrille.com.
13 2 | SANTA CRUZ WAVES
Monterey County ABALONETTI Specializes in Monterey Bay calamari and offers almost a dozen varieties of squid dishes. 57 Fisherman’s Wharf, Monterey, (831) 373-1851, www.abalonettimonterey.com
ALVARADO STREET BREWERY Brewery serving craft beer and local eats in a historic space with an industrial vibe. 426 Alvarado St., Monterey, (831) 6552337, www.alvaradostreetbrewery.com
BIG FISH GRILL Open for lunch, brunch, and dinner, or stop by to enjoy a cocktail and stunning views at the restaurant’s bar and lounge. The ambiance is casual California. 101 Fisherman's Wharf #1, Monterey, (831) 372-7562, www.bigfishmonterey.com
BULL AND BEAR WHISKEY AND TAP HOUSE Chill hangout with a patio and live music. Dishes up classic American eats plus a variety of brews. 479 Alvarado St., Monterey, (831) 655-3031, www. bullandbearca.com
CANNERY ROW BREWING CO. A family-friendly, beer-concept restaurant that offers the second largest number of beers available on tap in Northern California. 95 Prescott Ave., Monterey, (831) 643-2722, www. canneryrowbrewingcompany.com
JACKS RESTAURANT & LOUNGE Eatery at the Portola Hotel serving sustainable cuisine in a nautical-themed dining room and lounge. 2 Portola Plaza, Monterey, (831) 6492698, www.portolahotel.com/jacksrestaurant-lounge
MISSION RANCH Serving American comfort food in a farmhouse restored by Clint Eastwood with pastoral views. 26270 Dolores St., Carmel-By-The-Sea, (831) 624-6436, www.missionranchcarmel.com
MY ATTIC A great place to take a date or go with friends after work for appetizers and signature cocktails with a plush vibe. 414 Alvarado St., Monterey, (831) 647-1834, www.myattic1937.com
70 SELF-POUR TAPS BEER|CIDER|WINE
See what’s on tap at pourtaproomsantacruz.com
Barbecue and Beer Summer Pairings Come in for good eats and pairings from the best that our local brewers and farmers have to offer. Check Facebook for dates and specifics.
HOURS 11:30–9:00 Sunday - Thursday 11:30–9:30 Friday - Saturday
ALL NEW MENU Now serving lunch and dinner
Closed Mondays cremerhouse.com • 831-335-3976
110 Cooper Street (enter on Pacific Ave)
Gif t certificates available. party trays and catering available.
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WITH BOXED HAUS’ TINY HOMES, TODD CLAYTON HAS BIG DREAMS FOR SANTA CRUZ HOUSING
THINK ING INSIDE THE
BOX By BRAD OATES
I
n 2016, Todd Clayton received an ambitious request: a friend asked the Stanford University maintenance worker to build him a tiny home. Clayton had worked in construction for 20 years and was a skilled journeyman-level carpenter, but he’d never attempted to build an entire—albeit small— home. Undaunted, the Chicago native and eight-year resident of Scotts Valley got to work, building in his driveway on nights and weekends for almost two years. He used a shipping container as the frame because, as he puts it, “they are strong and will last forever.” The result was beautiful: rooftop deck, energy-efficient appliances, composting toilet and solar panel connections, all in a mere 450 square feet. Ultimately, the friend didn’t need the home, so Clayton sold
it to a real estate agent who was interested in tiny homes. “Then it was on TV [HGTV’s Tiny House Hunters], then it got one million hits on YouTube, so I sold a couple more and I am in the process of building those,” Clayton says of how the endeavor, dubbed Boxed Haus, has snowballed. He hopes to quit his day job in the Stanford maintenance department to focus on the fledgling company full time. With Santa Cruz County now ranked as the third least affordable place to live in the United States, according to Forbes, and with the median home price exceeding $900,000, as reported in the Santa Cruz Sentinel, Clayton’s timing couldn’t be better: he is acutely aware of the housing problems gripping Santa Cruz County, and thinks Boxed Haus—with a going rate of around $80,000 per home—has the
potential to help alleviate some of the pressure. He describes himself as a “regular dude in the world trying to solve the affordable housing crisis.” With a keen eye for detail and aesthetic, the small living environments Clayton creates feel larger and more inviting than they appear from the exterior. “People need less stuff, people need less house,” states Clayton. “You need enough room for a laptop, clothes, cell phone and that’s about it. Efficiency living is a bigger thing that’s coming up.” However, one cannot simply buy land and start building the tiny house of his or her dreams: While interest in small-footprint living is growing, zoning laws have not kept up with that demand. “I can almost equate it to the marijuana industry,” explains Clayton. “It was forbidden for a long time and now it’s mainstream.”
PHOTOS COURTESY OF BOXED HAUS SANTA CRUZ WAVES | 13 5
Favorite Stove and Fireplace Shop
BIDORE 95 GAS FIREPLACE BY
Woodstove & Sun 510 Soquel Avenue Santa Cruz, CA 95062 (831) 425-5123 www.woodstoveandsun.com
Remain Safe In The Comfort Of Your Own Home SAFE AT HOME SENIOR CARE OUR SERVICES INCLUDE: • CARING COMPANIONSHIP • BONDED, INSURED, STATE REGISTERED AND HIGHLY TRAINED CAREGIVERS • BATHING, PERSONAL HYGIENE CARE & ASSISTANCE • MEAL PLANNING & PREPARATION • MEDICATION REMINDERS • TRANSPORTATION
820 Bay Avenue • Suite 101 • Capitola SafeAtHomeSeniorCare.com Locally Owned & Operated Since 2002
CALL TODAY FOR A FREE ASSESSMENT 831.462.3500 13 6 | SANTA CRUZ WAVES
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Locally, there is an option that avoids some of the obstacles. Through the City of Santa Cruz’s Accessory Dwelling Unit Development Program, homeowners with lot sizes greater than 5,000 square feet can get permitted to put a tiny home in their own backyard. “[Say] you want an accessorydwelling unit, but you don’t want to go through the hassle of nine months to a year of people walking into your yard as a construction site,” he says. “We can cut that time down by 90 percent by building offsite and then putting it together in your backyard.” According to city data, there are more than 18,000 single-family lots in the City of Santa Cruz. Clayton sees great potential for the tiny home movement locally. And with that vision on his horizon, he’s back to work, spending long nights and weekends in his driveway—one man in Scotts Valley, doing his part, one stylish little box home at a time.
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COOL OFF
MAKING
WAVES
Photos: Jeff “Kookson” Gideon, T.Fox, Allison Gamel and Ronnie Lyon
WEST COAST BOARD RIDERS CLUB COMPETITION AT STEAMER LANE The final stop of the West Coast Board Riders (WCBR) Northern Series came to Steamer Lane July 7 for an actionpacked day of competitive surfing and team spirit. Our local Santa Cruz Boardriders Club had one goal in mind: win. And win they did, setting records for highest team point total and most consecutive division wins. Next stop: Huntington Beach in November for the West Coast Board Riders Championships.
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COOL OFF
MAKING
WAVES Photos by: Bryan Garrison and Jeff “Kookson” Gideon
THE 17TH ANNUAL JAY RACE
The community celebrated Jay Moriarity’s 40th birthday on June 16 with the 17th annual paddleboard competition, which serves to memorialize the legendary big-wave surfer and waterman. 14 0 | SANTA CRUZ WAVES
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If you were the size of a mouse, this tube would be as big as a house ... A Tahoe mini slab captured by Sean Gravem.
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Reilly Stone slides across waves with style and grace, making the difficult appear effortless. PHOTO: TYLER FOX
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Nursery Gift Shop & Garden Art
Locally owned since 1986
2218 Mission St, Westside Santa Cruz (831) 429-8424 | f: thegardenco 14 4 | SANTA CRUZ WAVES
t-shirs | hodi# | & ^R S8ACRuzalHA.C= SANTA CRUZ WAVES | 14 5
SUBSCRIBE NOW! EXPERIENCE THE POWER OF LIVE CLASSICAL MUSIC WITH THE SANTA CRUZ SYMPHONY
2018-2019 CONCERT SEASON
SINGLE TICKETS AVAILABLE ON AUGUST 31
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Serving island fusion cuisine since 2006
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