The Atlantic Current: Local Biz Issue - March/April 2021

Page 1


Coastal Culture | Palm Beach & Broward County

March / April 2021 | Issue 49



3.27 / 9PM HARPER









3.12 / 4PM SUPER KIN






3.13 / 9PM TAND
















3.26 / 9PM JP SOARS









Far before “local” was cool, Swank was searching for ways to bring the community high quality and locally grown produce. Since then, they’ve turned their land into a full blown experience with renowned chef dinners and more.



A place for the newest breed of entrepreneurs finally exists in a fashion we can get behind. It’s an incubator. No, it’s a co-working space. Or is it a community? What it is isn’t important, but what it does for a previously unrepresented group of business owners — is.



Female anglers and athletes have taken the water by storm in recent years. Not long ago, the male dominated hobby was matched with apparel for, well, men. Two local water-women recognized the need for not just themselves, but for their fellow sea worthy souls and created a brand to match the lifestyle.



They’ve attracted and attained rave reviews from Guy Fieri’s “Diners, Driveins and Dives” — and that’s just for their food. Fortunately for us, their beer also deserves celebrity praise and is already catapulting the 3 Sons brand into international recognition.



Various forces have joined to bring Delray a cornucopia of things we love inside one building. Before they open their doors, we’ve got a preview of what to expect from one of the state’s largest and most unique food halls.



We caught up with Matt Brown from the safe confines of Instagram direct message to discuss local music, COVID, the BLM movement and more.

Cover photo by Pierce Gainey





Dustin Wright |

561-716-6286 |


EDITOR Darien Davies


WRITERS Darien Davies Nicole Danna


OUR CREDO We believe coastal South Florida is one of the most desirable locations in the world, and we consider it a privilege to highlight and promote everything and everyone that exemplifies our lifestyle. The core of our model is local business partnerships and supporting our community. The amount of local talent is immense, from professional athletes to world class chefs, artists, musicians, and entrepreneurs. This talent deserves recognition, and we make these people and what they do the cornerstone of our content at The Atlantic Current.

Want to reach our 28,000+ readers? Call or email today to learn about how we can drive our readers to your business.




Danielle Casey

CONTRIBUTING PHOTOGRAPHERS Pierce Gainey Gyorgy Papp Magic Muncie

Copyright 2020 by the Atlantic Current LLC. All rights reserved. Reproduction in whole or in part without permission is prohibited. The Atlantic Current is a registered trademark of The Atlantic Current LLC.




Girl Scout Cookie and Beer Pairing


Uproot Hootenanny

Andrew Morris Band

Tasty Vibrations

Samantha Fish (6 &9pm)

The Flyers @ Crazy Uncle Mikes – Boca

R&B Friday’s @ Bamboo Room


Uproot Hootenanny

@ The Irishman – Boca

Groove Syndicate @ Johnnie Brown’s – Delray

St. Paddy’s Day Party

Tand @ Guanabanas – Jupiter

@ Mathews Brewing – Lake Worth

13-14 Broward County Waterway Cleanup (every Sat & Sun in March) – Visit for locations 14

Brian & Brian (Uproot Hootenanny)

The Sneaker Exit – Ultimate Sneaker Trade Show


Marc Claus


56 Ace Band @ Crazy Uncle Mikes – Boca

St. Patricks Day Bash

@ Guanabanas – Jupiter


G. Spartacus @ Papa’s Raw Bar – Lighthouse Point

Keller Williams

@ Old School Square – Delray Beach


Tasty Vibrations

Chillout Music Festival 2021

Jeff White @ Guanabanas – Jupiter (4pm)

Delray Beach Green Market

Burnt Biscuit @ The Fish Depot — Boynton

@ Old School Square – Delray

20-21 Original Boca Art Show @ Boca Center


Max Weinberg’s Jukebox

@ Funky Biscuit – Boca (2 shows each evening)


Josh Miles (4pm) & Clement Aubrey and One Tribe (9pm) @ Guanabanas – Jupiter


Low Down @ The Sticky Bun – Deerfield

The 502’s @ Crazy Uncle Mikes — Boca


Hilarious Mondays Comedy Showcase and Open Mic @ Hullabaloo – WPB


Brian & Brian (Uproot Hootenanny)

Brian Bolen

Stoney Boe @ Papa’s Raw Bar – Lighthouse Point


Wednesday Night Trivia


Crazy Fingers @ The Fish Depot – Boynton

@ Due South Brewing – Boynton (every Wednesday)

SolParty @ Johnnie Brown’s – Delray

Walt Rooney @ Papa’s Raw Bar – Lighthouse Point (every Wednesdaze March & April)

25-28 Palm Beach International Boat Show @ Lake Worth Lagoon/downtown WPB

The Flyers @ Johnnie Brown’s – Delray


Jerry Leeman @ The Fish Depot – Boynton

26-27 Martin Barre Band @ Funky Biscuit – Boca


Clematis By Night

27 Harper @ Guanabanas – Jupiter

Bill Cerny @ Papa’s Raw Bar

Lane Braden (noon) Kev Ohm (4pm) & Spider Cherry (9pm) @ Johnnie Brown’s – Delray


Grateful Dead Night

The Ries Brothers @ Crazy Uncle Mikes — Boca


@ Kelsey City Brewing – Lake Park

@ Guanabanas – Jupiter (4pm) @ Johnnie Brown’s – Delray @ Funky Biscuit – Boca

– Lake Worth

@ Grandview Public Market – WPB (tix @ Eventbrite)

@ Papa’s Raw Bar – Lighthouse Point

feat. Spred The Dub – WPB – Lighthouse Point

@ The Sticky Bun – Deerfield (10am)

@ Palm Beach County Convention Center @ Papa’s Raw Bar – Lighthouse Point

@ Johnnie Brown’s feat. The Flyers – Delray

@ Mathews Brewing Co. – Lake Worth

@ The Sticky Bun – Deerfield Beach (10am)

Uproot Hootenanny @ The Irishman – Boca

Audiotramp @ Johnnie Brown’s – Delray Guerra @ Papa’s Raw Bar – Lighthouse Point

28 Uproot Hootenanny @ Deck 84 – Delray (2:30pm) Coppertones @ Sticky Bun – Deerfield Beach 30 Al Di Meola: An Evening of Questions & Answers & Music @ Old School Square – Delray


Jupiter Irish Fest @ Abacoa Amphitheater


Ordinary Boys 10th Anniversary Tour

w/ Unlimited Devotion @ Guanabanas – Jupiter

@ Respectables – WPB

The Flyers @ Johnnie Brown’s – Delray

3671 N Dixie Hwy, Pompano Beach, FL 33064

954.785.4820 11

Follow us:





The Kinected (4pm) & Souljam (9pm) @ Guanabanas – Jupiter The Groove @ Johnnie Brown’s – Delray Beach

Jonathan James


Crazy Fingers @ Sticky Bun – Deerfield

Spider Cherry @ The Fish Depot — Boynton

Victoria Leigh @ Guanabanas – Jupiter (4pm)

Alive Beat @ The Fish Depot — Boynton


Delray Beach Green Market – Old School Square

Mojo Ike

The Swon Brothers @ Old School Square – Delray


Tinywhoop Drone Races

Heaven and Hell Tour feat. Spred The Dub @ Mathews Brewing – Lake Worth


Rosario Craig Band


Joel DaSilva @ Guanabanas – Jupiter (4pm)


The Road to Afro Roots Fest


Brian Bolen @ Papa’s Raw Bar – Lighthouse Point

An Evening With Sister Hazel


Justin Enco @ Papa’s Raw Bar – Lighthouse Point


Brian and Brian (Uproot Hootenanny)

Taco and Tequila Tuesday

@ Crazy Uncle Mikes – Boca (every Tuesday)

Axcents @ Johnnie Brown’s – Delray

Girlfriend Material @ Johnnie Brown’s – Delray


Little Stranger @ Crazy Uncle Mikes – Boca

Axcents @ The Fish Depot — Boynton

Jerry Leeman @ The Fish Depot -- Boynton


Three Star Revival

Matt Stell “Everywhere But Home Tour” w/ special guest Teddy Robb


Victor Wainwright & The Train CD Release Feat. The Victor Wainwright Horns


Little Stranger @ Guanabanas – Jupiter

Dubble James (4pm) and Three Star Revival (9pm) @ Guanabanas – Jupiter

Wolffie Crew @ Johnnie Brown’s – Delray Brett Staska (4pm) & Spred The Dub (9pm)

Carey Peak (4pm) & Pi-Zorro (9pm)

23 24

Nouveaux Honkies


The Royal We @ Guanabanas – Jupiter (4pm)

@ Crazy Uncle Mikes — Boca

@ Funky Biscuit – Boca

@ Johnnie Brown’s — Delray

9-11 Affair of the Arts @ Boynton Beach Mall


@ Papa’s Raw Bar – Lighthouse Point

@ Papa’s Raw Bar – Lighthouse Point @ Due South Brewing – Boynton @ Johnnie Brown’s – Delray @ Guanabanas — Jupiter

@ Old School Square – Delray @ Sticky Bun – Deerfield

@ Old School Square – Delray

@ Guanabanas – Jupiter

@ Guanabanas – Jupiter (4pm)


Clement Aubrey & One Tribe @ Guanabanas – Jupiter

Amerikana @ Johnnie Brown’s — Delray

Classic Rock Therapy


The Flyers @ Johnnie Brown’s – Delray

Project X


Girlfriend Material

@ Johnnie Brown’s – Delray @ Mathews Brewing Co. – Lake Worth

@ The Fish Depot – Boynton


S W A N K S P E C I A LT Y PRODUCE Sowing The Seeds For Success BY NICOLE DANNA


his year, Swank Specialty Produce celebrates 20 years of business – but it hasn’t come easy, and the road to this success is paved with more than just basil, arugula, and lettuce. When you roam the 20-acre farm at the edge of Loxahatchee Groves, Fla. and taste the bounty of its land, or marvel at one of the infamous farm dinners, you’d never guess founder Darrin Swank’s knowledge of farming is largely self-taught. These days, the farm is thriving since its humble beginnings. Fields provide melons, strawberries, tomatoes, root vegetables and wild flowers, while two 23,000-square-foot hydroponic shade houses produce around 350 different types of fruit, vegetables, herbs, and lettuces — even flowers. They say Disney is the stuff of dreams, and for Darrin Swank of Swank Specialty Produce, that’s certainly true. Palm Beach County’s most beloved farm actually has its roots at Epcot’s Living with the Land exhibit, to be exact. Originally constructed in 1982, the greenhouse tour gave Darrin an early glimpse into Disney’s hydroponic, aeroponic, and aquafarming methods. At the time, growing food this way wasn’t simply innovative, it was inspiring. “The first time he saw it, his mind was blown,” said Jodi Swank, co-owner of Swank Specialty Produce. “He knew this would be the way to farm in the future.” It would be decades before Darrin and Jodi would start Swank Specialty Produce, however. First, it would take years of research, including reading every issue of The Best of Growing EDGE Darrin could get his hands on, and several years of growing pains. Even today, Jodi is still in awe of her husband, 20 years after the then-newlyweds set up the area’s first hydroponic farm in South Florida. “We were that couple that said, ‘Let’s take a chance,’” Jodi said.



A FA R M I S B O R N If you ask, Jodi will tell you Darrin grew up in Maryland alongside four siblings. His mother was a nurse. His father a lieutenant for the Washington, D.C. police department. The love of farming was an early memory, inspired by family in Pennsylvania who grew crops like corn and hay.

In the early days, the Swanks grew just three crops: tufts of baby lettuce, fragrant arugula, and hardy basil plants. Everything was handcut, cleaned, and packaged by the couple who began selling them to A One A Produce and Dairy, now Fresh Point, offering them a chance to peddle their goods via the specialty department.

Before the farm, Darrin worked as an electrician, but a side job in landscaping frequently brought him north into Palm Beach County’s acreage.

“We did it a few times, but we weren’t making any money,” recalls Jodi. “I knew we had to cut out the middle-man and go right to the source – the chefs. I went on the Internet, did some research on highend restaurants in Palm Beach County, and got to work.”

“One day he came home and told me he’d found some land in Loxahatchee for the farm,” recalls Jodi. “We were on the road to becoming farmers, and I was following my husband’s dream.” The year was 1999, but it would be several years before the couple had anything close to a farm.

It was an epiphany that changed the course of the business, and a bold move that would soon create a name for Swank Specialty Produce. According to Jodi, it’s mostly thanks to a calligraphed letter.

t h e a t l a n t i c c u r r e n t . c o m 15

Jodi and Darrin Swank

G R O W I N G PA I N S Jodi sent out 20 letters to South Florida chefs, each a beautiful invitation to tour the farm and see the produce. Only two people responded, including Swank’s first customer: Leonardo Cuomo, the chef/owner of Jupiter’s Buonasera Ristorante. But if he was interested, she knew others would be, too, and she was right. The turning point came when the executive chef at the Four Seasons Resort Palm Beach discovered the Swank lettuce on his plate while dining at Buonasera one evening. He was eager to place his own order, but with one piece of advice: the lettuce was gorgeous, but it needed “more color and texture.” “Darrin started researching seed catalogues the next day, and we began growing these beautiful lettuces like amaranth, cress, and Mâche. To this day, our best-seller is called the Swank Color and Texture Spring Mix.”



From there, Jodi evolved into Swank’s sole salesperson, knocking on the backdoors of every kitchen in Palm Beach County, her kids in car seats alongside bushels of produce. But the product spoke for itself, and it wasn’t long before Swank was being served at The Ritz-Carlton and Café Boulud in Palm Beach, and 32 East in Delray Beach. “Then it was like a domino effect. All these fine dining places started not only using our product, but displaying our name on the menu,” Jodi said. “They were so excited to be using something local, organic, and incredibly fresh.”

THE BOUNTY For the first 12 years, Swank Specialty Produce was the only way for chefs to get their hands on locally-grown, specialty organic produce. Business grew, and in a few years the couple had as many as 50 accounts stretching from Palm Beach County to Miami. “Everyone was hooked. At the time, there weren’t too many small farms that were doing what we were doing,” Jodi said. “So, sure, you can call us trailblazers.” While the chefs helped put the Swanks on the map, the business began with the greenmarkets and the farm’s own Community Supported Agriculture (CSA) program. Today, as chef sales continue to dip from the pandemic, both have become the bread and butter of the couple’s business, alongside their beautifully orchestrated chef dinners on the farm.


Swank’s CSA program, known as Swank Sack, is going strong, with pick-up locations from Fort Lauderdale to West Palm Beach. It allows locals a “share” of the farm’s production during the South Florida growing season. Each Swank Sack is filled with a bounty of freshpicked produce that range from lettuce mixes, seasonal vegetables and tomatoes, to microgreens, herbs and strawberries. Over the course of the year, participants will have a way to sample everything — all 350-plus varieties — the farm produces. “When you buy from the CSA, you’re not just supporting the farmer, you’re investing in the farm,” Jodi said. “It’s that money that goes towards buying the seeds for next season, and keeps the farm running.”


COVID-19 Every farmer knows the struggle of working the land, and the hurdles that come with it. The pests, the weather, and the hard labor can take a toll on more than just the business.

It didn’t take long for the wheels to start turning again, however. Three months into the pandemic, Jodi and Darrin had turned the crisis into a new type of business.

“It hasn’t been easy. Farming is one of the hardest jobs and farming in Zone 10 is only that much harder,” Jodi said. “From the rain and humidity, to the heat and the pests, it may look easy, but it’s not.”

“Something magical happened,” recalls Jodi. “Suddenly, we were an essential business. If the grocery stores could stay open, so could we. We had to do something with all the produce that was just piling up, so we started a farmer’s market.”

So, when the pandemic arrived in the middle of the 2020 Swank Table dinner season, the couple tackled it the same way they had all their other obstacles: creative problem solving. They reluctantly canceled the remaining six events, hopeful for a speedy return to business. Little did they know it would mean the loss of all their staff, production would be cut in half, and that 10 months later their fields and shade houses would be almost empty. “The whole COVID thing really put us at a standstill, but we still had so much produce when it happened,” Jodi said. “We looked at each other and said, ‘What are we going to do with all this?’”



What began as a “farm-to-curb” service quickly became an instant hit. Cars lined up down the farm’s long dirt road and across the property all the way to the barn. The idea quickly morphed into the realization that if people were willing to come to Swank for farm pickups, they would be just as willing to attend a farmer’s market. This will be the first year in nearly 20 that Jodi will no longer be attending the area’s farmers’ markets. Instead, she’ll host her own. From October 2020 to June 2021, customers can now visit the farm every Saturday from 10 a.m. to 1 p.m., where as many as 27 local, artisan food vendors gather to sell their goods.

PLANTING SEEDS FOR THE FUTURE The farmer’s market isn’t the only addition to the Swank lineup, however. Moving forward, the Swanks have more growing to do, including moving into their new 4,500-square-foot home on the farm. It’s here, with a custom-designed chef’s kitchen, that Jodi plans to launch the next phase of Swank Specialty Produce’s on-the-farm experiences. “Once the pandemic is behind us and people feel comfortable being close to each other again, I’m looking forward to adding cooking classes, private events, and more intimate dinners to our programming,” said Jodi, who hopes to begin in late 2022. “That’s my next project. I’m very excited about it.” And while lettuces remain the farm’s most popular crop, there’s a new one that may soon take center stage: hemp. In the past year, Swank has become a certified grower, allowing them to produce plants that will yield the fragrant flower buds.

Of course, there is also the longtime tradition of the Swank Table, now in its 10th year. The most recent season began in January and sold out immediately, down from a maximum capacity of 220 to 130 guests. The demand was so strong, Jodi and Darrin decided to add six more dinners for March and April, offering a boost of income as local chef and restaurants continue to struggle. Today, the Swanks may be toughened by all the curveballs and hard work, but they’re also wiser and, more importantly, appreciative. Through it all, they’ve never stopped living their dream. “I never thought I’d be a farmer’s wife. I never thought I’d be in this role, growing food for a living,” Jodi said. “But what I love the most about it is how much people have embraced us. My advice to everyone: learn to grow something, anything. And I guarantee it will be one thing you’ll be proud of, too.” 14311 North Road, Loxahatchee @swankspecialtyproduce


t h e a t l a n t i c c u r r e n t . c o m 19




Our members, once lovingly-dubbed as “a group of rabble-rousers,” defy the societal norms that self service and materialism will one day lead them to happiness. We, as a collective of forward-thinking creators, recognize and embrace the various forms of wealth – including health, relationships, time and values. 1909 was named after the year Palm Beach County was founded. We’re a non-profit dedicated to our area’s exponential growth, the creative industries, and our own cultural significance, and are on a mission to support the holistic development of creators in our community. 1909 is where people share stories and skills, where ideas come together, and where problems become projects. It’s where all walks of life find connection in collaboration and live for a future of hope and opportunity. >>


t h e a t l a n t i c c u r r e n t . c o m 21

hile we don’t consider ourselves to be your average co-working space, our private office and flexible workspace was a primary source of revenue, which didn’t exactly put us in an enviable position come the pandemic. The exact vibe we worked so hard to achieve while building out our space (cozy and communal with shared lounge areas strategically placed for serendipitous conversations amongst members) was all of the sudden taboo. Like everyone else in Q1 of 2020, we were up against a truly catastrophic economic and health crisis. We had no choice but to tap into the creativity and gusto that propelled us forward thus far. We had to pivot … and we had to do it fast. We knew that in order to pivot successfully, we’d have to align with the current trends (working remotely, enhanced use of technology, human connection, etc.) and create a path of sustainability, all while staying true to our why.







ed by 1909 executive director Shana Ostrovitz, a “Covid-19 Dream Team” was formed. She invited a few of the visionaries who have been with us since our ideation in 2018. Together we devised a plan, but most importantly we put that plan into action. And we did it fast. In just one day we designed, developed, and launched a digital membership for $40/month, which would give members access to our (now digital) event programming, COVID relief resources, discounts, and our entire community of creators, the latter of which turned out to be the most valuable component of this. Between March and November 2020, we hosted 78 digital events. We hosted workshops and panel discussions, which included learning how to cope with parenting while working from home, and how to set up your remote offices. Musician and Freelance resource forums helped our local artists and solopreneurs get connected to grant programs, and our Introductory Courses allowed our members to learn something new, like Intro to Cryptocurrency and Graphic Design.

t h e a t l a n t i c c u r r e n t . c o m 23



hen things got even more stressful after the murder of George Floyd, and the peak of the presidential political campaign, we created weekly Community Connection Calls, with no theme other than simply checking in with one another. Providing a space for people to share about more than their work has proven to be a needed and welcomed source of support for our members during these unprecedented times. In response to COVID-19 and in addition to rerouting our own business plan, we noticed a need not being met within our community. Local businesses were struggling to adapt as quickly as they needed to in order to survive. We pulled from our 1909 network of talent and offered local small businesses direct support with areas such as business strategy, project management, technology implementation, website design/development, marketing campaigns, etc. These teams not only helped with strategy but offered the critical components of execution as well, which was a win-win. Thanks to the West Palm Beach Downtown Development Authority and the Knight Foundation, we were able to support local businesses at no cost to them, while also giving paid work to our members. “As I approached the 10 year mark of being in business, I knew it was time for a change. I applied to Project-1909 with a brand refresh in mind. The result was so much more - a total overhaul of my business including a new name, professional branding, and a structured client process. I am still working with my fellow 1909 members to complete the transformation that began through Project-1909 and I couldn’t be more excited about what’s next,” said Meghan McKenna, founder of




n addition to forging ways to help local businesses in our community, we wanted to figure out how we can use this proven collaboration method to our members’ advantage. We decided to host a Co-Lab Weekend, a hackathon-style event to conclude our sixmonth-long Accelerator Program, where our talented members were randomly selected to work with one of the dozen graduating companies. In one weekend, we took these companies’ problems and turned them into projects, and then solved them. “When it comes to founding a company, it’s important to have as many people in your corner as you can. The 1909 community has come together to form an incredible support system that local founders can benefit from. Our company, GetSpeedBack, has grown tremendously as a result of this group as well as through participating in the 1909 Accelerator program. Capping the accelerator was 1909’s Co-Lab Day, which was an amazing opportunity for us to work with community members on projects related to our company. That event saved our team countless work hours and gave us access to specific technical skill sets that we otherwise would have had to do without. I’m grateful for having found this group of likeminded and driven individuals and I fully recommend other aspiring business-owners or creatives to get involved,” said Matthew Meadows, founder of “I can not say enough great things about the 1909 accelerator and the Co-Lab Weekend. Not only did I have a total of 12 talented 1909 members donate their valuable time to my project, creating more than $25,000 in real world value, I made some lifelong friends. To top it off, a couple of participants from the event have even joined the RealTrade team as we are live and in Beta now and ready to launch! I’m very proud of the fact that RealTrade is 1909 built,” said Ryan Poole, founder of @realtrade_inc. Somehow we’ve managed to maintain a 91% membership retention rate and for the first time our private offices are currently waitlisted. Suffice it to say that the power of this community is fully to blame.


t h e a t l a n t i c c u r r e n t . c o m 25

REEL SKIPPER An Active Ocean Lifestyle By Women, For Women BY DARIEN DAVIES


hat would you do if you noticed a market void that was leaving women high and dry when they’re out on the water? Well, if you’re an attorney and a soon-to-be professor duo with zero business experience and minimal start-up capital, you simply dive right in. Michelle Lynn, 35, and best friend Samantha Pettinaroli, 34, met in their high school advanced placement art classes, where their niche for creativity sparked. Even after taking different routes in college and joining the typical business world - Michelle graduated from Cornell Law School in 2011 but didn’t like the attorney 9-to-5 life, and Samantha graduated from FIU with a masters in history with the goal to be a professor - they both couldn’t shake the entrepreneurial spirit.




fishing is the most popular sport in the U.S., larger than all other sports combined, and women make up almost 30% of all fisherman. We saw a huge hole in the market that we wanted to fill.”

Against the Current “Skipper essentially means ‘captain.’ We are the true, or reel, captains of our own vessel (our souls and our life),” Lynn said. “We take charge of our destiny!” And that they did. These avid Florida girls, who have been fishing since they were little kids, realized they needed performance wear for their eight-hour days on the water. So after taking a trip to Bass Pro Shops to get some new gear, they found they didn’t want to purchase a single item in the store. “Standing in the women’s section, we saw absolutely nothing that we wanted to buy. It was minimal, ugly, and overpriced,” Lynn said. “We know so many girls who love to fish, yet all the big and popular brands were just focused on men. We went home that night and did some market research. Turns out,



The two then began to conceptualize the brand in the summer of 2014. Michelle drafted a business plan and they hit the ground running with $6,000 of start-up capital. They started by sourcing pre-made sun shirts they thought were nicely made and put their logo on them to test the market. When they curated a catalog and started visiting retailers, they heard the same response over and over, “We’ve been looking for something like this!” Hook. Line. Sinker.

Big Fish, Big Pond After bringing on retail partners little by little, the team eventually got the courage to find a manufacturer and design their own products. They have since grown their collection to include unique sun shirts, bottoms, accessories and loungewear for women, and are available in more than 50 retail locations and their pop-up store in Boca Raton, Fla. They describe their brand as activewear for the water that is as fashionable as it is functional. Whether you’re cruising on the boat or casting lines off of a paddle board, they believe in enjoying life to the fullest outdoors. Made with luxury fabrics that boast UPF +50 sun protection and moisture-wicking technology, Reel Skipper is engineered for the water, and made for adventure.

Samantha Pettinaroli (left) and Michelle Lynn (right) 29

t h e a t l a n t i c c u r r e n t . c o m 29

Women Winning on the Water “We create fiercely feminine activewear for the water. We put excruciating detail into the fit and fabric choices, and manufacture everything here in Miami,” Lynn said. “Each collection has a story and cohesive color scheme, where all the tops and bottoms can be interchangeably mixed and matched to create the perfect outfit for you. We focus on ONLY women, paying sole attention to a woman’s needs in performance wear.” While COVID threw a wrench in their growth, with a retail giant of their dreams canceling an order set to deliver April 2020, they still have their eyes set on the happy horizon. They hope to continue growing the footprint of their brand nationally and internationally, and keep supporting women in their outdoor adventures. “We love to inspire joy in others by providing them with the ability to feel good and protected while living out their life’s greatest adventures. Every step of the way we were scared, but we did it anyways and the payoff has been great,” Pettinaroli said. “We know how rewarding it was for us to step onto the other side of fear, and it brings

30 B I Z

us great joy to see others do the same. So much so, Michelle recently started a legal consulting business called Moxe Law (@mox.e) that provides budding entrepreneurs with the legal toolkit to get started.” It’s also rewarding for them to see women enjoying their gear on the water and connecting with them on social media. Their Instagram account has roughly 78,000 followers and they love being able to stay closely connected to their community and quickly respond to feedback. “It is tremendously satisfying to conceptualize an entire collection, watch it come to life, and then have so many people sending you photos of them enjoying life in your clothes. That’s where the true satisfaction lies,” Lynn said. Visit their pop-up location at 805 E. Palmetto Park Road in Boca Raton. @reelskipper



Sippin’ On A Dream BY NICOLE DANNA 32



pening a new business for the first time is hard. Opening a new brewery in what is becoming an over-saturated market is harder. And it would only make sense that opening a new brewery with a massive taproom and restaurant seems almost insane. But for 3 Sons Brewing Co. founder and brewer, Corey Artanis, it’s appeared to be nothing short of a walk in the park. To hear him tell the story of the business named for his three sons, however, speaks to the truth: it’s a lot harder than it looks. It’s taken a passion beyond words, a tireless work ethic, and a dedication to offer only the best to propel him through hard times of the last five years — and into success.

PHOTOS: MAGIC MUNCIE t h e a t l a n t i c c u r r e n t . c o m 33


LIVING THE DREAM Before opening his wildly popular brewery, Artanis says he would often dream about starting his own venture. The dream, however, wasn’t about a mass production brewery and restaurant, a spot on Food Network’s Diners, Drive-Ins, and Dives, and expanding distribution to overseas sales.

Dreams turned to reality when Cigar City Brewing invited the home brewer to pour at the Hunahpu’s Day Annual Craft Beer Festival in 2015. That year, Artanis received the festival’s award for best brewery and best beer. In 2016, he won again, while clinching the festival’s coveted top two spots for “best beer.” With the wins came beer geek fame — and Artanis’ father took note.

“I was always trying to come up with different ideas, inventions, get rich quick schemes,” recalls Artanis. “I knew I had it in me to start a business, but never saw myself where I am today.”

“He saw the reaction people had to the beer. And once it was something I decided to brew professionally, he was ready to go,” Artanis said.

3 Sons opened in 2019, but its story began in 2007 when Corey, working as part of the critical care transport unit for Joe DiMaggio Children’s Hospital, became interested in beer.

With several years of nomad brewing under his belt, while honing his talent with the two-barrel system at Fort Lauderdale’s Flagler Village Brewery, Artanis partnered with his father Joe and local chef Nicolay Adinaguev, signing a lease in December 2015.

“Back then, home brewing was just a hobby,” Artanis said. “But it eventually got to the point where I was just consumed by it, coming up with different ideas, dreaming about different recipes.” 34


B U I L D I T, A N D T H E Y W I L L C O M E The next four years would prove challenging. Looking back, says Artanis, the first struggle was simply finding a location. Over the course of several years the father-and-son duo toured dozens of buildings, finally settling on the 11,000-square-foot industrial space off Federal Highway in Dania Beach. “Most places didn’t have the right parking requirements,” recalls Artanis. “Others were in cities that had no zoning in place to accommodate a light manufacturing business like a brewery. None of the architects and engineers had ever built a brewery before.”


Similar frustrations led to a 9-month permitting and approval process, he adds, followed by a year-and-ahalf-long build-out. “And COVID definitely threw us for a loop, but was a blessing in disguise,” Artanis said. “Our business model was to sell as many pints in the taproom as we could. But when everything changed to a to-go model, it gave us the opportunity to step back and realize where we were, where we wanted to go, and how to get there.”

t h e a t l a n t i c c u r r e n t . c o m 35


A N O T H E R P I N T ,


You could say 3 Sons’ day-to-day business has taken a new — and improved — turn since the pandemic.

construction began, he helped to design the taproom layout, and now you’ll find him managing sales and helping out wherever needed.

Artanis laughs at the memory of planning for a one-barrel nanobrewery, a far cry from his customdesigned 20-barrel system that pumps thousands of barrels each year. “We started going to the craft brewers conference and quickly learned they call those ‘not-for-profits’ in the industry” Artanis said. “So we decided to up to maybe a three-, then seven-, and finally settled on a customized 20-barrel system.” These days, the brewery is pumping out more beer than ever before, says Artanis, with production up 400% from this time last year. The first year of business, 3 Sons produced 380 barrels. In 2020, that number more than tripled, with 1,500 barrels. This year, the brewery is on track to increase production 100%, producing roughly 3,000 barrels in its third year. A September 2020 appearance with Guy Fieri’s Diners, Drive-Ins, and Dives didn’t hurt, either, giving in-house business a bump as restrictions eased and the brewery could open its doors to taproom guests once more. Today, there isn’t much about the 3 Sons experience that doesn’t speak of the partnership between father and son. Since day one, Artanis and his father have worn many hats. These days you’ll often find Joe serving guests and bussing tables. But his real work began years ago from touring breweries nationwide to writing a business plan. From there it was scouring South Florida properties in search of the perfect location. When

36 B E E R

Likewise, Artanis himself has worn many hats. From stand-in project manager and brewer to packager, tasting room manager - even novice pizza maker, food runner, busser, and dishwasher - there isn’t much he hasn’t done. Today, success has given Artanis the ability to step back and hand duties off to new employees, from the half-dozen kitchen and bar staff to newly-appointed Director of Operations Dustin Jeffers; Marketing, Sales Manager Alex Reyes; Social Media Manager Magic Muncie; and Lead Bartenders Luis Quiñones and Alex Gutierrez. “We were a startup brewery wearing multiple hats and spinning our wheels, just learning as we went, the hard way,” Artanis said. “Our biggest success, for me, has been putting together the team we have right now. It’s pretty amazing.” Now Jeffers is streamlining operations to keep the brewery’s exponential growth running smoothly, while Reyes has brought 3 Sons to a larger audience, building new relationships with overseas distributors. Since coming on board, he’s been able to increase sales in countries from South Korea, China, and Japan to Germany, the Netherlands, Spain, France, and England.

MAKING MOVES So, what’s on the road ahead right now? For this brewer-turned-restaurateur, there’s lots on the horizon. To start, the launch of a new line of hard seltzer, done 3 Sons-style until they yield a near smoothie-like consistency. Set to launch this month, expect tropical flavors like piña colada, guava passionfruit, or raspberry marshmallow. Bigger plans, however, point to expansion. “Right now, we’re looking at other properties to open a second location here in South Florida,” Artanis said. “We’ve been tossing around the idea of doing a food hall concept, something we originally wanted to do with our first location.”

The brewer envisions a larger space offering multiple concepts in addition to 3 Sons beer and food, an idea that first took shape after visiting The Source Hotel + Market Hall while attending a beer festival in Colorado. Right now, that could include everything from a cigar lounge and wine shop to several food vendors. And then there’s the question of what to do with the property he owns in Buffalo, New York. Located in the city’s up-and-coming Black Rock neighborhood, just a few doors down from Thin Man Brewery, Artanis’ vision is to expand outside of the world of beer. Should he open a fine dining establishment? A barbecue restaurant and distillery? Maybe a brewstillery? The scheming, it seems, continues. >>



“Looking back, I never would have thought that I’d have this business — or that it would also be as successful as it’s been,” Artanis said. “With no background in the restaurant industry, I don’t think we did too bad for our first try. And there’s no greater feeling than to see someone smiling ear to ear after having some amazing beer and great food. I couldn’t be more thankful for where I am.” @3sonsbrewingco

38 B E E R



One Food Hall to Rule Them All BY DARIEN DAVIES

40 F O O D


elray will soon be home to one of the most unique and largest food halls our state has ever seen. Call it what you will: the meal mecca, the one hub for all the grub, a fantastic food factory. Just know that the Delray Beach Market will be a delicious experience for your eyes and your stomach, and a sight that you’ll have to eat to believe. Set to open April 2021 in Downtown Delray Beach, the 150,000-square-foot project is the appetizing brain child of Menin Development. With the architecture and design prowess of award-winning Gonzalez Architects, and the management and operations know-how of Clique Hospitality, the Delray Beach Market is sure to impress all the foodies out there who are hungry for a belly full of Instagram-able dishes. “Atlantic Avenue and Downtown Delray represents the heartbeat of South Florida [food and beverage] culture, and with nearly 3 million annual visitors arriving to Delray Beach each year, we felt there was a void in the market for a one-stop destination in which the community could gather and explore a variety

of different cultural experiences, from art watching to people watching to shopping for their favorite gourmet specialties, to listening to a great band to enjoying an affordable meal for breakfast, lunch or dinner,” said Jordana Jarjura, president and general counsel for Menin Development. “Delray Beach has always been such a celebrated home for destination dining and the Delray Beach Market will finally provide the opportunity for a casual and diverse food culture to come alive in Delray and be recognized on the national map.” The Market will house more than 27 individually curated vendors plus another roster of rotating specialty vendors offering both local and eclectic flavors. On top of that, you can expect to enjoy a craft beer bar, plenty of outdoor spaces to lounge, a show kitchen featuring top celebrity chefs, and a Museum of Ice Cream-style of picture-perfect opportunities. You’re offered a party for your palate from a diverse selection of culinary concepts, and are encouraged to indulge often. >> t h e a t l a n t i c c u r r e n t . c o m 41


“Delray Beach Market was created to be a lifestyle experience. A place to connect, a space for visitors to savor and celebrate the funky vibrance of Delray. Crave-able bites, delicious cocktails, visionary art, and stylish pop-ups all collide here in unexpected ways creating a destination for relaxed radiance,” said Craig O’Keefe, managing partner of Clique Hospitality. “All of our vendors are on the first floor, while on the second floor, we feature an exciting space called The Mezz, which is a destination for lounging, dining, relaxing and getting together with friends, family and co-workers. The Mezz will feature an incredible show kitchen that we will activate monthly with exciting celebrity chef pop-ups, cooking classes, and the like. It will also feature an indoor and outdoor terrace and a view bar. Throughout the Market, you’ll



find incredible art installations and Instagram-able experiences, and a myriad of cool different seating areas to enjoy your meal in, both indoor and outdoor. Plus, we’ll also feature our own self-contained parking lot to make it easy for our visitors.” So, as you can see, they’ve thought of everything. Especially in a current- and (hopefully soon) postCOVID environment, intense thought has gone into every detail of the Market. They increased their outdoor dining and seating areas, implemented touchless bathroom fixtures and collapsible NanaWalls for open-air spaces, all for the comfort and convenience of their diners. Kick back and stay awhile, and repeat as often as you’re hungry for the experience.

“For the foodies, Delray Beach Market will serve not only as a new flagship for Downtown Delray, but also for Florida, as it will rank amongst one of the largest. We are thrilled to say that thanks to the Market, we will be putting Florida’s food culture on the map for tourists and travelers and locals to experience,” Jarjura said. “From authentic ethnic cuisine to healthy fast casual to American favorites, DBM offers something for everyone. The only consistency we demanded with all of our eclectic vendors is that the food must be memorable.” You’re invited to think of the Delray Beach Market as a glorious mix between a local green market, an exceptionally unique food hall, and a multi-purpose culinary space offering a unique dining experience, all wrapped up in a place that is affordable, approachable and enjoyable for families, singles and those ready to mingle. 33 S.E. Third Ave., Delray Beach @delraybeachmarket

t h e a t l a n t i c c u r r e n t . c o m 43



Before COVID seems so long ago...

What’s good Matt? Thanks for taking some time to chat. Can you bring us back to your schedule and life in the music scene before covid hit?

I was playing nonstop in as many venues as possible and the scene seemed to be growing more and more New venues were popping up while other established places were expanding We were packing our favorite places with our favorite humans and seeing faces and giving hugs Probably one of the best times to be a musician and lover of music in South Florida. How did you adapt once things were shaken up? I took to the virtual world and started doing livestreams and ig takeovers at first. Then I started going live on Facebook which was never a thought for me tbh. Now I’m actually doing my research on streaming on Twitch 44


atlanticcurrent Very nice. On that note, you’ve been doing a nice job keeping up with your socials. How critical do you think it is for musicians to not just put out good content, but do it often and keep their audience engaged?

I think it is extremely critical. Especially now that we are limited in our in person interactions. Staying engaged online consistently keeps your audience interested and aware of our movements as artists. What was it like to play your first gig after the re-openings? I was happy to be out but nervous to encounter an outbreak situation But looking back I definitely feel the social injustice issues that were brought to the forefront last summer brought everyone out sooner That definitely was the case for me During that time especially, you were a vocal proponent of the strengthening BLM movement that was gaining more and more traction. Can you speak to what that experience was like for you? It was definitely a time of growth Speaking up has always been a part of what I set out to do as a black man in this profession. As artists, our voices can be amplified when we use social media as another instrument in our arsenal. And this is something that has to continue.

Absolutely. Needless to say we have a long way to go. Have you personally experienced any changes since then?

I have had various venues reach out to SoulFam and myself to put on events to raise awareness or to raise money or to bring people together for the sake of unity. It’s been amazing to see what the community can do when everybody comes together That’s great. Now that we’re in the “used to COVID” phase of everything, how has the local music scene been for you and the rest of your SoulFam fam? It has actually been picking back up pretty nicely and our SoulFam open mics on Tuesdays at Hullabaloo have been awesome. We have even started a second open mic in Delray at Dada on Friday nights And it’s awesome to see others Soulfam and friends like Sierra Lane, Summer Gill, Josh Miles and Allegra Miles gigging again t h e a t l a n t i c c u r r e n t . c o m 45

CURRENT | MUSIC What do you see the future of live music events, big and small, looking like? Live music events are becoming more virtually accessible and that is a trend that will continue Other venues that are there operating fully have mask mandates for the patrons that to come so that is something that I would expect to see at every music event for the foreseeable future as well As for you, what’s next on the horizon? There is a bunch that is in the works as we speak actually. I have a single coming out very soon that will be part of a full length project that is coming in the summer. My duo Wavvyday also has a visual project coming along with new songs and another album by the end of the year. I’m definitely looking forward to getting new music out Looking forward to hearing it

Last summer when SoulFam was turned away from a couple venues for wanting to donate proceeds to movements fighting to end social injustice, Rodney Mayo reached out and gave us a platform to raise our voices and hold events. He invited us to have our Tuesday night open mic at Hullabaloo where it has been thriving ever since. And as I mentioned before, we have even been able to start a 2nd open mic at Dada. Rodney has definitely been a lifeline to Soulfam and myself. Simply can’t thank him enough.

It’s been a trying last several months for musicians. Anyone in particular you’d like to thank for helping you get through it with a positive attitude?

On another level it’s been beautiful seeing people come together for positive causes. I’m thankful for the creatives I have in my circle that have been keeping that same energy. And of course THANK YOU Atlantic Current for always reaching out for these interviews and all y’all do for the community too. It is truly appreciated! Glad we can support! Last question on that note...

buy some merch, download and stream our music, turn on post notifications and share their posts, cover a song of ours, come to a show...

What can our readers do to support you and your fellow musicians in the coming months?

the list goes on honestly Any little bit of support can go a long way. Awesome. Thanks for doing the IG interview! Talk to you soon Thank you! 46 M U S I C


PRIVATE BEACHFRONT Everything you need . Nothing you don 't.