The West Wind Issue 9

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02

contents 08

EDITORS COMMENT

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Ginger Restaurant Review

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art feature Stephen Bibb

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St Francis Brewpub

The Jendamark BellBuoy Challenge

Review 29

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Richard Cowling

Health

Kayaking down the Kouga

IN THE POUND WITH HAYDN

06 MAT T MCG ILLIVR AY, JB AY P R O SU R FE R, C OMPE T I NG I N A US T RA L I A . © WS L / MI E RS

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Dave and Phillipa Hill St Francis Property Owners Association 59

Die Hoekhuis Review

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A Guide to Stand Up Paddleboarding in St Francis Episode One

by Melissa Volker

EDITORS COMMENT

© G UMBY

We still have a long way to go, but it feels like we’re all starting to wake up from a long hibernation, and getting on with life again.

People are going to restaurants, and doing more than hiding in the corner behind a mask. They are enjoying themselves, eating fine food and enjoying wonderful company. We have a number of restaurant reviews in this issue.

spectators.

People are also competing again, albeit with little or no

The Bellbuoy Open Water Swim Challenge was one such

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E V E N TS ARE HA P PENI NG, AND T HE S P I RI T OF C O M P ETI TI ON HAS B E E N REKI NDLED.

event that saw St Francis swimmers competing, and even winning!

The Boardriders Club Beach Day was another such event where our community got together and had fun on the beach with our kids. Some foamy surfing, a paddle race and some beach and nipper games and fun, bringing the community together.

W E ’R E N O T O U T O F TH E W OOD S Y E T IN TE RM S OF T HE

P A N DEM I C, BUT I T IS E NCOURAGI NG TO N O T ICE A S UBTLE S HIF T I N APPROACH, WIT H EV ERY ONE N O W GAZ I NG W I TH HO P E I NTO THE F U T U RE. Editor: Craig

editor@thewestwind.co.za

Designer: Terri

design@oceanpeakdesign. co.za

© G UMBY

A L L PH OT OS © G UMBY

ART feature ST E PH E N BIB B

Who I am: Stephen Bibb, Painter, illustrator, designer. Inspired by the epic waves of Jeffreys Bay, I have found my niche as an ocean artist. Find me at Ocean Creations ocean art gallery, 19 Da Game rd, next to Vanilla Dream, Village Centre, Jeffreys Bay. Phone: 067-737-8986 http://www.stephenbibbartist.com/ https://www.facebook.com/stephenbibbartist/ https://www.instagram.com/stephenbibbartist/ 12

Wayne Campout At Supers.

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Blue Dreaming.

Humpbacks in ice-world.

Bruce’s Beauties.

Seal Point.

Pipeline, Hawaii.

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Teahupo’o, Tahiti.

Paradise.

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Spitskop kudu.

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Rhino.

Wood n Waves

ST EPHE N BI BB WA L L HA N G IN G S

AVA I LABLE AT T HE ST F R A N C IS MARKET

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St Francis Brewpub RE V I E W

By Craig Jarvis

Monday Mexican.

It was time to take the in-laws, who were visiting, out for some belated birthday celebrations. We decided on a good old Mexican feast. The St Francis Brewery has a Monday Mexican special, and that seemed like a good idea. Everyone loves Mexican, except my son, the carnivore.

It was pretty busy for a Monday night, and our party had grown to 7, so we were given the long table in the corner. Partially for privacy and some quietness, also possibly to keep us out of mischief. We can sometimes

get a bit rowdy, or so I have heard. It was a birthday celebration after all.

After a quick and delicious calamari starter shared on the table, we climbed into the menu.

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The kids, however, were not that interested in the Mexican. There was a sirloin and calamari main from the kid’s corner and a portion of cheese quesadillas for the youngest in the party.

The adults climbed into the Mexican special. We selected the chilli con carne, the Baja fish taco, a chicken chimichanga and the chicken taco offering.

TH E CH I LLI C O N CAR N E W E NT DO W N A S T O R M , A N D TH E B A JA F IS H TA CO WA S S O DE LE CTA BL E T HAT TH E R E WA S A CTUA LLY A B R E A K I N TH E TA L K IN G F O R A WH I LE .

The chicken taco was divine, with generous latherings of cheese, sour cream, and guacamole. It made me feel like I was in Puerto Escondido or maybe Tijuana. The chimichanga looked tasty, and was demolished. To give 26

a well-balanced report on the meal, I needed to diversify.

I helped myself to a decent chunk of sirloin, which was tender and delicious. I tested some calamari. It was fresh and crisp, and I managed one slice of quesadilla.

Cheesy and yummy.

TH E S E RVI C E WA S EX CE LLE N T D E SP IT E TH E CR O W D .

W E H A D TW O AW E S OM E WA ITRO N S A N D STA F F RE G ULA RLY C L E A NI N G TH E TA B L E A S W E POLI S HE D O F F MEA LS .

The vibe was good, and we hung around soaking up the atmosphere for as long as we could until the youngest of the children started nodding off at the table, and it

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was time to leave.

The total bill for the seven of us, including drinks but excluding the tip, was R1197. The bill was lifted by some celebratory drinks and a special bottle of wine that was totally justifiable for the occasion. *Our staff and journalists pay for all meals, drinks, services and accommodation at The West Wind and do not announce themselves. We do not accept freebies. That way, we can always keep it real.

Kayaking down the Kouga RI CH A R D C O WL IN G

It’s hard to imagine, in this decade of drought, kayaking down fast-flowing rivers on the Kouga coast. But the rains will come again, and there is a bundle of fun out there for those willing to risk the wildness of our rivers. © RI C H A RD C OWL I NG Our most doable river for white-water kayaking is the Kouga, which rises in the western Kouga Mountains near Uniondale and joins the Gamtoos River below the now near-empty Kouga Dam. From the Stuurmanskraal causeway, west of Joubertina, to Doodsklip campsite, at the head of the dam in the Baviaanskloof Nature Reserve, there is about 100 km of navigable river. Another jump-in spot is Brandekraal causeway, where the Suuranys road from

Kareedouw crosses the river.

From there to Doodsklip is 70 km of wild country with no vehicle access.

T HE S CENERY I S S P E C TACULAR. THE K O U GA RI V ER HAS , S IN C E THE BREAKU P O F GONDWANA A B O U T 140 M I LLI ON Y E A R S AGO, CUT A D E E P CANY ON T HR O UGH THE 29

SO FTE R S E D IM E N T S OF TH E CA P E R O C K S, PR ODUCI N G SP E CTA CUL A R SAN DS TO N E C L IF F S TH AT PLUNG E IN T O TH E R I VE R .

The valley walls are clad in fynbos, grassland or thicket, depending on the aspect, soil and slope – an ever-changing kaleidoscope.

The steep rock faces support a rich, cliff-loving flora including several species that grow nowhere else.

The 100 million year-old canyon of the Kouga River, incised into the hard, Cape sandstones, is an impressive a piece of wilderness that offers exhilirating kayaking when there is sufficient flow. Looking south with the eastern Tsitsikammas on the horizon.

24 © RI C H A RD C OWL I NG

Kouga Flame Lilly (Cyrtanthus flammosus) is a stunning, summer-flowering lilly restricted to the steep rock faces of the lower Kouga valley. While cliffside living may be precarious, it provides a haven from hungry porcupines.

© RI C H A RD C OWL I NG

White water comprises about half the navigable extent of the Kouga. Most of the rapids are benign but there are some tricky sections especially below Brandekraal. We paddle sit-on, single-person plastic kayaks; others have used sit-in plastics (with a splash cover) or inflatable kayaks (crocs). Whatever the craft, wear a helmet and a life jacket.

D O N ’ T AT TEM PT THE R IV E R W I THOUT IN C L UDI NG S OM EO N E EXPERI ENCED IN Y O UR GROUP. R IV E R S CAN BE V E R Y UNFORGI V I NG, T HR E ATENI NG P L A C ES W HEN T HIN GS GO W RONG; A N D T HEY DO GO WR O NG.

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We have witnessed kayaks wrapped around trees, paddles disappearing into strainers (tangled heaps of woody debris) and life-threating spills in rapids where paddlers are pinned against rocks by their boats.

Bear in mind there are no easy escape routes from this wilderness.

MO S T I MPO R TA N TLY, A N Y BO U T O N TH E R I VE R M U ST CO I N CI DE W IT H A N

A D E QUATE FLOW O F AT LEAS T 10 C U M ECS ( CUBI C M E T ERS OF WATER P E R SECOND) P A S SI NG OV ER THE S T U URM ANS W EI R, JU S T BELOW THE JU M P -OFF S POT. Flow data are beamed from the weir and can be read from a website.

© RI C H A RD C OWL I NG

Alternatively, the flow can be adjudged from the amount of water flowing over the causeways at Stuurmanskraal and Brandekraal.

O N E O F THE B IG G ES T HEADACHE IS C O -ORDI NATI NG T HE DROP-OFF AND P IC K -UP LOGI S TI CS .

Thrills and spills on the Kouga River. About half of the 100-km navigable stretch is white water. The paddler in the top-right photo is in a dangerous situation, pinned between boat and rock.

© RI C H A RD C OWL I NG

There are no roads that hug the river so one is forced to make long and exhausting detours to ensure a vehicle at the end of the line.

For example, 180 km of mostly poor road separates Doodsklip at the end, from Stuurman’s at the start.

Difficulties aside, kayaking the Kouga River is an exhilarating experience.

IM A GI NE Y OURS ELF R A C ING DOW N A B E LT WAY OF S P A R KLI NG WAT ER, AI M I NG F O R T HE PEAKS OF T HE EV ER-GROW I NG S TA NDI NG WAV ES , WHIPP I NG PAS T ( A N D OV ER) S U B M ERGED ROCKS ,

Quiet water provides opportunities to enjoy the spectacular scenery. But beware when the breeze from the sea picks up in the afternoon as a tormenting head wind.

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© RI C H A RD C OWL I NG

W H I LE MO U N TA IN RE E DBUCK A N D K LI PS PRI N G E R G A Z E ON I N A M A Z E M E N T

F R O M THE S TRONGHO L D S ON THE VA L L EY WALLS .

© RI C H A RD C OWL I NG

Come evening, your group finds a sandy beach and grassy bank, and settles into the Zen-like state of

preparing camp. And all the time, the river flows on, later lulling you to sleep with its distant roar of rapids.

© RI C H A RD C OWL I NG

The Kouga Dam overflowing, a sight we will see again, and an indicator of a strong-flowing river.

© RI C H A RD C OWL I NG

Ginger Restaurant

RE V I E W

By Craig Jarvis We were in Port Elizabeth for the Bell Buoy Challenge and staying at the Beach Hotel. Seeing as it was the first time we had sorted out babysitters since the initial lockdown, we decided to celebrate.

It wasn’t going to be a wild night, as my wife was swimming the following day and I was seconding, so we decided on a meal at Ginger Restaurant at the hotel.

After an early glass of wine at the charming Verandah Bar, we headed over to

Ginger. As soon as we arrived, I realized that I, for one, was incredibly underdressed in my boardshorts and my Vans slip-ons. The manageress, a wonderful lady from what we could gather behind the mask, took one look at me and told me 39

that I looked fine and offered us our booked table.

A S W E S AT D O WN , TH E R E WA S A C A L L ON TH E BO O K IN G PHON E . THE P E R SO N PHON I N G WA S I N FORM E D T HAT TH E R E S TA U R A N T WA S FULLY B O O K E D FO R TH E N IG HT. TH E R E W E R E N ’ T MAN Y OPE NIN G S FO R TH E N E X T N I G H T, S AT U R D AY. I T ’S A POPU L A R VE N UE .

I ordered the salt and pepper baby squid for us to share for starters, and it was divine. I felt drawn to the simplicity of salt and pepper, and it was an excellent choice.

For mains, I chose the fillet a la ginger, and my wife chose the pork belly. The fillet was flame-grilled with an Italian gorgonzola sauce, served with a cherry compote. It was to die for. Tender and 40

delicious, with the tartness of the gorgonzola offset by the sweetness of the cherry.

The pork belly looked delicious, and my wife was enthused by it. Still, after she tasted the fillet, there was definitely a case of food envy at the table. I tasted the pork belly, and it was pleasing, with a nice wedge of crackling.

The restaurant had such a wonderful, old school vibe to it. Quite a few older people were enjoying the night out, and it seemed everyone except us had dressed for the occasion.

The men were in jackets

and smart collared shirts, while the women wore pretty dresses with their hair done.

S O M E OF THE M ORE E X O TI C M EALS WE R E PREPPED

A N D G R I LL E D O N W H E E LE D C O O K E R S RI G H T I N FR O N T O F TH E G UE S T S , A N D IT WA S A LL Q U IT E A N OCCA S I O N . D R E SSI N G UP FOR D IN N E R I S S O ME TH IN G T HAT H A S LON G B E E N FO R G O T TE N IN O U R CU LTURE O F Q U IC K MEA LS , TA K E AWAYS A N D FA S T F O O D , YET TH E E V E N IN G AT G I N G E R FE LT Q U IT E G R A N D. We all had masks on, or around our necks as we ate, but it felt like many patrons were still saying ‘stuff you’ to COVID and settling down for a nice long evening meal. It was great.

For dessert, my wife chose a Turkish Delight Dom Pedro that was exquisite. I had a taste of it, not able to eat a dessert of my own.

A few whisky sodas and a bottle of Ken Forrester Petit Chenin rounded off the 42

evening. The total bill with gratuity came to R930. *Our staff and journalists pay for all meals, drinks, services and accommodation at The West Wind and do not announce themselves. We do not accept freebies. That way, we can always keep it real.

The Jendamark BellBuoy Challenge

BY CR A I G J A R V IS

© ZSP OR TS E VE NT S S A RI C H A RD PE A RC E PH OT OG RA PH Y

The Jendamark BellBuoy Challenge is an open sea swimming challenge every year that there is no pandemic, in Port Elizabeth.

To a person like me who isn’t that keen on open water swimming in the ocean, the challenge is absurd.

SWI M 2 . 5 K M O U T TO S E A A N D T HE N SWI M BA CK. T HAT ’ S LIK E S W I M M IN G FR O M TH E R O C K S AT SEA L POI N T C O R N E R TO S H A RK ’S P O IN T A N D BA CK .

I was told I was seconding my wife for her first attempt at this pointless venture.

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It was misty with dark skies.

We couldn’t see the Bellbuoy from land. “Are you sure it’s out there?’ I asked, but my attempt at humour fell on deaf ears. ‘This is going to be a blast,’ I thought.

Haydn handed me a mally board and told me, ‘Stick to the line. Keep your head up, aim for the clubhouse and stick to the line. If she swims into the board, then point her in the right direction.” If only life were that simple.

The way out to sea was an absolute blast. I only

realized this on the way back, which was possibly the second kakkest hour of my life in the last decade.

ON TH E WAY O U T, W E A LL H A D EN E R G Y, A N D WE W E RE G E N T LY TUG G E D A L O N G

BY TH E O UT G O IN G TI DE . TH E R E WE R E A F E W PE O P L E O N SKI S A N D M A L LYS W H O W E RE ST IL L SM I LI N G .

When we passed the third buoy, my wife started the shouting. “Stick to me!’ she shouted. I was right there.

“Don’t paddle ahead,” she screamed. I was right next to her.

As we approached the Bellbuoy, a swimmer lifted his head and shouted, “Where is the Buoy?”

“You’re nearly there; keep going,” I shouted encouragingly. “I’ve already been around the fucking thing,” he said, obviously disorientated. “Then you’re going the wrong way!” I shouted back.

© ZSP OR TS E VE NT S S A RI C H A RD PE A RC E PH OT OG RA PH Y

© ZSP OR TS E VE NT S S A RI C H A RD PE A RC E PH OT OG RA PH Y

EVE N BE H I N D HIS G O G G LE S , A M ID S T TH E R I S I N G SWE L L S, I C OULD FE E L HIS A N G E R , H I S WIT HER I N G LO O K . I HAV E N O I DE A W HY HE WA S FRUS T R AT E D W I TH ME . I HA D TH E FE E LI N G HE WA N TE D TO HIT M E .

I P A DDLE D AWAY In the meantime, my wife 46

had bobbed around the bellbuoy, and the shouting started again. Where were you,” she screamed. “I was right here,” I replied evenly. “I think I went around the bellbuoy twice,” she spluttered.

“Well done,” I said and felt that withering stare for the second time in under five minutes.

The way in was challenging for all, especially me on this stupid mally. The tide was still draining, the wind had picked up from the south, and the current was so

strong, washing us towards Cape Town as fast as possible. “Stay next to me,” she screamed. “Don’t go ahead.”

She was getting confused.

As Haydn had instructed, I was holding the line, but I had already decided that I would never ever do this again.

TH E N I H E A R D A SC RE A M , AS SO M E G UY ON A S K I PO I N TE D TO M Y LE FT. TH E R E WA S A WH A LE I N T HE A R E A , DI VI N G

U N D ER A FEW OF T HE S W I M M ERS . I WA S S O OV ER THI S JO L .

Haydn arrived. “Your line is excellent, just hold steady all the way to the beach and give her some encouragement,” he told me. ‘What about giving me some encouragement?’ I felt like shouting. Although I was nearing exhaustion and being hunted by whales, I gave him the thumbs up. I muttered under my breath, “You. Can. Do. It,” to my wife and mentally ticked off the

Marc May. © ZSP OR TS E VE NT S S A RI C H A RD PE A RC E PH OT OG RA PH Y

task of encouragement.

We were going really slowly toward the end, but due to the current, half of the swimmers had drifted so far down that they were at some nudist beach while we had made good ground, or water. As we entered the shallows, I left my wife and paddled away.

She exited the water, sprinted to the finish line and ended up a very credible 3rd in her division. This was entirely due to her excellent swimming strength, training and technique. Next year seconds will not be allowed during the race, so it’s high fives all around.

Well done to all the St Francis Open Water Swimmers who completed the Jendamark Bellbuoy Challenge, especially Amica De Jager, who won her division. The rest were Nigel Harvey, Byron Andrews, Peter King, Lorrin Jarvis, Liz Anderson, Carmel Billson, Marc May, Tim Briscoe and Carlien Engelbrecht. It was actually great fun.

Lorrin Jarvis.

Nigel Harvey.

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Tim Briscoe.

© ZSP OR TS E VE NT S S A RI C H A RD PE A RC E PH OT OG RA PH Y

Our champ Amica De Jager.

Don’t mess with this crew. Bellbuoy swimmers. © G UMBY

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In The Pound with Haydn H E A LTH

Our towns Heath and Fitness is just as important as our own and it’s wellbeing can be taken care or by its citizens choosing their attitude... © G UMBY

In the health and fitness world, we often think it refers to the body’s aesthetics, but the mind is part of this. Yet few people work on this. The mind has a massive influence on your physical health. Physical ailments such as headaches, fatigue, joint stiffness, and weight gain can all be, at least sometimes, attributed to mental health issues.

These include depression and chronic stress, and anxiety.

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S O, B Y DECI DI NG T O C HANGE Y OUR AT T ITUDE FOR THE B E T T E R, Y OU W I LL P AV E THE WAY T O C HANGE Y OUR P HY SI CAL HEALTH A N D T HE COM M UNIT IE S AS W ELL. Living in this paradise, we shouldn’t really have anything to complain about.

However, our little secret is fast changing with invest-

ment as a result of Covid semigration.

H OW CA N WE MAI N TA I N O U R H I S TO R I C CHA RA CTE R A N D QUA LI TY O F L IF E I N TH E FA C E O F A RA P I DLY CH A N GI N G W O R LD ? HO W DO W E H O L D O N T O TH E VE RY F E AT U R E S TH AT O N CE G AV E U S DI S TI N CTI O N A N D A PPE A L? HO W C A N

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WE G ROW W I THOUT L O SING OUR HEART A N D SOUL? We need to find ways to retain our small-town values, historical character, scenic beauty, and sense of community yet sustain a prosperous economy.

Understandably, the people of seals don’t like change.

But change is inevitable. The economy, demographics, population growth, and consumer attitudes are constantly changing, affecting a community

whether people like it or not.

TODAY, PE O P L E A N D BUS I N E S S ES C A N CHOOS E TO L IV E O R W ORK A N Y WHE R E .

CO M MUN I T IE S T HAT CAN N O T A D A P T A N D DI FFER E N T IAT E TH E MS E LVE S WIL L SIM PLY BE O V E RRUN .

We need this traditionally quiet conservative communi54

ty to start coming together.

We need Seal Point locals to start being active with a vision for the future. We need them to choose a positive attitude to ensure our distinctive characteristics are maintained.

They must be successful rather than have our community just accept whatever comes along.

IF WE WANT THOS E T HIN GS W E ALL HO L D DEAR TO

EN DUR E , W E N E E D A SHI FT I N O U R AT T ITUDE . N E GAT IV E T O PO S I TI VE .

We all live here because the quality of life is more important than ever. So for the good of your own well-being and for the town we love so much, be lekker. Choose to be positive.

For those arriving, don’t make the place you’re running to the place you’re escaping from.

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Dave and Phillipa Hill

Dave and Phillipa Hill, long-time residents, Springbok surfers, national titles and ocean users who have a unique perspective on the beaches in St Francis Bay, as well as Cape St Francis.

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Tell us a little bit about yourself ?

Well, I’m 32 years old and originally from Somerset West. I used to come To St Francis Bay on holidays when I was young, as my mom’s side of the family has had a house/shack on the other side of the river since 1946 and on my old man’s side of the family my great grandfather built the first house on the canals in around 1978. My grandparents later purchased what was about the 4th home on the canals, which we still own.

While completing a BSc with Hons in Aquaculture at Stellenbosch University, I spent much of time in St Francis. Having designed a dredging system to solve the problem of sand under our jetty. I approached the Riparian HOA who were evidently having similar challenges for the rest of the canals. They accepted my proposal and I spent a portion of my final year designing and building the canal dredging system for the Riparian HOA. Shortly after University I managed to

Die Hoekhuis RE V I E W

By Terri Hutchings

Sometimes crossing the Krom can feel like going to another country. It’s so easy to just go through the rhythms of living in this beautiful seaside village and forget the rest of the world even exists.

Yet one beautiful Thursday afternoon, a friend, my daughter and I decided to go for an adventure to the ‘big city.’ Tales of lazy lunches under the trees at Die Hoekhuis in Humansdorp lured us over the river.

Die Hoekhuis is a lovely little restaurant hidden amongst the trees in the leafy back streets of Humansdorp.

Upon arrival, we received

a very warm welcome and chose to sit out under the trees in their enchanting little garden.

My 3-year-old daughter was over the moon that there was a slide and swing set to play on. She squealed with delight when she saw the brightly coloured wendy house, equipped with a tea set, toys and a chalkboard wall to colour on.

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FI RS T BO X T IC K E D , DE FI N I TE LY C HIL D FR I E N DLY W IT H LO TS TO K EE P T HE LIT TLE O N E S EN TE RTA I NE D .

play and milkshake could go together mess-free.

The wendy house was especially great for us with such a young child. It was nice to have something entertaining for her that was on ground level. The garden is also fenced so one can really relax.

We started off with milkshakes, and the kiddies one was a perfect size. It came in a bottle with a straw through the lid, which meant

IT WAS HARD TO B E L IE V E W E W ERE IN HUM ANS DORP. T HE V ENUE I S FAR E N O UGH OFF THE B E AT EN TRACK THAT IT F E LT M ORE LI KE B E IN G AT A LI T TLE FA R M S TALL OUT I N T HE COUNTRY S I DE. Whilst enjoying the ambience of the charming garden,

we perused the menu, which had some fun plays on the Afrikaans language. Luckily there was an English menu too which I found very helpful. The menu was full of classic favourites like wraps, tramazinni’s, burgers, wholesome salads and toasted sarmies.

My friend Storm decided on the Chicken mayo tramazzini, and I went for the

crumbed chicken wrap with salad.

I A L MOS T ALWAY S HAV E ORDER ENV Y O N C E THE FOOD A R R IVES , BUT THI S T IM E WAS DI FFERE N T. I T REALLY WAS A TA STY W RAP. Filled with fresh salad and a

few delicious surprises like gherkins included. I was super happy with my choice.

One of the things on the menu that really caught my attention was the loaded potato wedges, which are covered in melted cheese and bacon bits. Secretly knowing the 3-year-olds tummy was probably significantly full after the joy of her milkshake, I ordered the wedges on her behalf.

My healthy salad wrap definitely left room for a taste of indulgence, and the wedges did just that. Be warned, it’s a big enough portion for a

whole adult meal!

IN FACT, ONE OF T HE S TANDOUT P O IN T S ABOUT THE R E S TAURANT I S THE P O R TI ON S I Z ES .

T HE Y W ERE GENERO U S ENOUGH THAT WE W ERE ABLE TO TA K E S OM E PADK O S H OM E W I TH US .

T HE PRI CES W ERE A L SO REAS ONABLE, WHICH JUS T M ADE T HE W HOLE M EAL E V E N S W EETER. Our drinks came to R86, the tramazzini was R70, chicken wrap R70 and loaded wedges R75. Leaving us with a total of R301 excluding tip.

I WO U LD D E F INI TELY R E C OM M END DI E HO E KHUI S I F Y OU L O O KI NG FOR A P L A C E TO JUS T GET AWAY FROM I T ALL. E S P E C I ALLY I F Y OU

H AVE TO G O SHOPP I N G O R R U N ER R A N DS I N H UM A N S DO R P. I T CO ULD R E A L LY TURN Y O UR D AY A R O UN D E N JO YIN G A M E A L THE R E .

If you have kids who are on school holiday for a month, a trip to this little secret garden would be a fun outing that could kill a few hours.

I imagine the garden would be quite protected on those windy days! They also have a lovely stoep enclosed in

glass which looks like it would be super cosy on a chilly day, and you could still enjoy the feeling of the garden. To top it all off, you can browse their lovely little shop filled with delicious looking rusks, cookies, jams etc... one could definitely find a few treats to take home with you. * Our staff and journalists pay for all meals, drinks, services and accommodation at The West Wind, and do not announce themselves. We do not accept freebies. That way, we can always keep it real.

Stand Up Paddleboarding in St Francis Bay EP I S ODE O N E

BY ME LI S S A V O L K E R

What came first, The Endless Summer or Stand Up Paddle? Stand-up paddle boarding has its roots in ancient cultures (long before that summer of 1966) in Africa, Peru and Polynesia. Its modern resurgence came in 1940’s Hawaii, when surf instructors Duke Kahanamoku and the Ah Choy brothers used paddles and stood up on boards so as to better see their students and the incoming swells. Next up, in the ‘90s, were Dave Kalama and Laird Hamilton, who used canoe paddles with twelve-foot longboards in Hawaii.

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Hamilton and Kalama continued to lead the charge, pioneering board development and SUP surfing and ocean racing styles in Hawaii.

SUP spread from Hawaii to California in the early 2000’s.

Stand Up has continued to gain popularity around the globe.

ST FR A N CI S B AY, W I TH I TS AC C E SS I-

B IL IT Y TO WAV ES , F L AT WATER AND O P E N OCEAN, I S A N IDEAL S POT TO P R A CTI CE ALL THE D ISC I PLI NES S TAND U P HAS TO OFFER. Last year, St Francis featured for the first time on the SUPSA calendar. One of the SA team qualifying races, a tough 15km paddle, was held in beautiful conditions

Alison Valbom. © G A RY VA N ROOYE N

on the canals.

Are you ready to stand up and paddle?

In this series of articles, we will look at three main Sup disciplines, how to select the right board, how to improve technique, important safety tips and how to navigate sharing the surf breaks equitably.

L E T ’ S S TART W I TH B O A R D S ELECTI ON. WHICH S TAND UP P A D DLE BOARD S HO U LD Y OU BUY TO USE IN ST F R A NCI S ?

1. Besides length, width and shape an important dimension to consider on a SUP

Melissa Volker. © RI C K VOL K E R

is volume. It’s a function of your weight and ability. For example, an experienced paddler who weighs 65kg could buy a SUP with a volume of 95l, but a beginner who weighs 85kg would need a volume of 175l. Most board brands have volume calculators on their websites.

2. What would you would like to do on your SUP? Would you like to cruise around on the canals? Would you like to paddle in the ocean? Would you like to surf?

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If you’re new to SUP, you’ll most likely start in the river or the canals.

In our next episode we will look at the specifics of flatwater boards.

MELI S S A VO L K E R I S A S UCCE S SF U L BOOK W R I T E R A N D A KE E N S UP E R . F IN D OUT M O R E A B O U T HER HERE: https://missmelissawrites. com/ 69

© S TA N BL UMBE RG

Local Businessman And Surfer Mickey Lindsay Joins The SUPERSPAR Team St Francis Bay – Mickey Lindsay has joined the SPAR team as the Group Manager for SUPERSPAR Village Square and SUPERSPAR Village On Main.

On a day-to-day basis, his role is the general overseeing of both stores, working alongside the store managers, publication relations, and interacting with customers and suppliers. “I’ve been involved in retail for the last 20 years in term of selling into, and servicing retail outlets in various sectors,” said Mickey, “I’ve been involved in wholesale, FMCG and lifestyle products since 1993.”

So it was a natural movement for him to move over to the SUPERSPAR. Mickey started his new position just before Easter, and it was a good start. “I’m happy

to be working with such a good team,” said Mickey.

“It’s going to be great being involved in the success of both stores and to get an understanding of how much the stores mean to the local communities.”

Mickey was offered the position by owners Richard and Joha Moolman. “They are dynamic and definitely think outside the box when it comes to the supermarket retail model,” said Mickey.

“They do things their way, and along the way break the mould in terms of design and how effective that design is.”

Mickey’s task is to look at the business from a slightly different customer angle and elevate the store to a higher level with managers and staff’s help.

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