Outside

Outside
The writer in his element.
Image: Gwenn Le Franc

Slideways

A bodysurfer’s manifesto

Outside / I’m a guy with a mind/body problem. A bookworm as a child, I loved hiking trips but suffered literary withdrawal pangs. High school football battered my teens and pickup basketball and flag football consumed my twenties, when I wasn’t sitting at a desk writing fiction. The older I got, the more things fell out of alignment, producing back spasms, broken noses and writer’s block, often all at the same time. This could have been a problem without resolution, if bodysurfing hadn’t come along to save me.

Bodysurfing is one of those rare things that are commonplace, transcendent–even ecstatic–and pretty much impossible for human beings to screw up. Maybe the only such thing.

First, anybody can do it, in theory. You get in some water with waves, throw yourself forward and just sort of fall. Do this at Waimanalo with kids, throw in a tutu in a muumuu and you can feel the love.

Once you add bodyboards and surfboards, though, you lose the vibe. I blame the tools: they give the riders the armor that allows them to feel aggressive and threaten mayhem to clear a path. Anyone who’s been at Makapuu after school lets out knows the feeling.

So, the second great thing about bodysurfing is lack of gear. You can bodysurf naked. Even if you really want to pimp your chassis, you’re still limited to a swimsuit, fins and a hand-board or a McDonald’s tray.

Lack of gear keeps bodysurfing pure. For instance, I stopped by Local Motion in Hawaii Kai last weekend after they called to say they had Duckfeet in my size. I’ve bought fins there since, well, forever–1977, probably. The last few years, I have loved Da Fin. But after my calves kept cramping in bigger offshore surf, I began to alternate with the longer-bladed Duckfeet. It’s a system.

But that’s the extent of my gear, two sets of fins. Now peek into a board surfer’s closet: rash guards, short johns, long johns, booties, hoodies, and that’s all before we get to the boards themselves: potato chips, shorties, quad thruster shorties, triple-quad thruster shorties, spoons, swallowtails, guns, longboards, tow-ins and standups… Oh, and wax.

Which leads to the third great thing about bodysurfing: It’s not a great big capitalist shuck. There’s no money in it. Nobody gets rich doing it, although a few swimfin innovators may have done well. (I hope so: they deserve it.) The lack of capitalistic fervor spares us magazines, videos, girls in dental-floss bikinis and cadres of vacuous dudes expounding on their relationship to the tube. Bodysurfers regret none of the latter, except when we floss alone at night.

The fourth great thing about bodysurfing is it’s hard to teach. That means: no surf schools. Something about bodysurfing just has to happen in the mind. From summers stranded on the East Coast, I’d say that fewer than one person in any hundred at a mainland beach is capable of making that leap. I say this because I almost was one of them.

My dad was a former lifeguard who loved bodysurfing and Hawaii. He actually found a handful of little jobs to do in the Islands so we could all come out in 1969 and bodysurf and snorkel to our hearts’ content. We were a California family of six crammed into a Datsun with all our wet swimsuits flapping like flags from the radio antenna.

He took us to Poʻipu and, in particular, to Doc Brennecke’s Beach–now gone, then a shrine–a gift of a beautiful sand crescent dedicated to the bodysurfers of the world. In ‘69 there was still a sandy bottom, unlike now, and a wave you could catch all day and even under a full moon. That night, it was just our large family and a large Hawaiian family. We drifted together in the waves in the dark, paired off naturally by age, chatting and taking waves. My partner was a younger girl who, after a half dozen waves, said, “Why do you go straight in? You can go slideways, you know.”

Slideways, the word delighted. And connected. Once I got the hang of it, a brand new waterworld opened. A few years later, I would end up meeting my local surfer wife in Iowa. I revisited Makapuu and Poipu and Sandy’s, tackled Point Panic and Ehukai, pancaked Pounders. I’ve taken to bodysurfing anything that moves: hurricane Long Island, 61-degree Brittany. Winter nights in New York City, drinking Scotch, I’d study the technique of the master, Mark Cunningham in Robert Pennybacker’s video, “Waves to Freedom.”

Over the years, I’ve learned to merge mind and body in ways that leave me fulfilled instead of black and blue. Even when I go over the falls, bodysurfing has, so far, never let me down.

Don Wallace is author of One Great Game and Hot Water.


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This week

Honolulu Confidential

For this year’s Food + Drink issue, we compiled 100-plus memories of the fantastic bites we’ve taken, the culinary experiences we’ve undergone and other tasteful moments of absolutely loving what Hawaii’s food scene has to offer. The result is a mixed plate of the Weekly ‘ohana’s favorite dishes, libations, produce, places and some lesser-known joys.

Favorite Dishes

Respect Your Veg At long last, vegetables are being recognized as culinary stars. The following dishes have two things in common: They’re veggie-centric, if not strictly vegetarian, and best eaten on the spot.

Noodles

Paitan Broth: Kyoto Ramen Yotekko-Ya If you’re a ramen lover, you know the most important element of the bowl is the broth. At Kyoto Ramen Yotekko-Ya, the paitan broth ($9.95 for paitan chashu ramen) is deeply savory.

Baked Goods

Naan: Cafe Maharani “The dough is just special,” says owner Chris Rahman of Cafe Maharani. The naan ($2.99) is made to order and handled very delicately.

Mean But Worth It

Asian: Green Door Cafe Enter into Green Door Cafe to find a whole ‘nother world. Owner Betty Peng is a one-woman show (don’t start with her, or else) and cooks all of her Singaporean dishes to order.

RIP

Byron’s Drive-in The vacant, former Byron’s Drive-in building still stands near the airport since closing its doors in February. “We’d always go [to Byron’s] late at night,” says Sabrina Thompson, a Tripler Hospital nurse.

Meat

Shinsato Pork: Guava Smoked Scott Shibuya of Guava Smoked made a splash in the farmers’ market scene with his finger-licking good, guava wood-smoked Shinsato Pork. “I really wanted to be my own boss,” he says.

Dairy

Cheese: Surfing Goat Dairy Owners Thomas and Eva Kafsack moved from Germany to Maui and found that they missed receiving fresh goat cheese from their neighbors’ backyards. A few goats from the Big Island (and a huge investment) later, Surfing Goat Dairy was born.

Snacks & Desserts

Decadent Fries: Home Bar and Grill These aren’t ordinary fried potatoes. Chef Neil Nakasone’s Parmesan truffle fries ($8) are an elite class of spuds.

Pop-Ups

Rotations: Taste Some might say Chef Mark “Gooch” Noguchi and partner Amanda Corby, with the help of another power couple, Poni and Brandon Askew of StreetGrindz, fleshed out the pop-up trend with Taste. But: “Actually, Adam is Taste,” Gooch explains, referring to Taste’s general manager, Adam Lock.

Healthy

Healthy Food Truck: Beet Box Cafe The Beet Box Cafe is a sit-down eatery located in Haleiwa Town, but their bright yellow lunch wagon is also worth following. The lunchtruck serves organic, vegetarian burritos ($7-10), a special of the day made with farm-to-table ingredients ($10-12), smoothies ($7.50), kombucha ($5) and snacks such as baked goods and dried fruits ($3).

Seafood

A Cook’s Catch When it comes to fish, freshness really matters, so eating local from our Hawaiian waters is always in the best of taste. Health and sustainability also count.

To-Go

Whole Foods & Down To Earth Down to Earth offers strictly vegetarian delights such as Bombay spinach, eggplant parmesan, stuffed shells, Thai curry and vegetable korma ($9.59/pound). The tofu and eggplant are always sourced from local producers.

‘Aina

Edible Land: Permablitz Fruit trees flourish in Hawaii but sadly, much goes to waste. Permablitz aims to change that.

Fruits

Foraging: Strawberry Guava at Waahila Ridge Strawberry guava is invasive to Hawaii, which is why I don’t feel an ounce of guilt picking the small, red fruits in (free!) handfuls whenever I hike up Waahila Ridge. When they’re a light red color, just pull them off the trees, check for bug-made holes and bite in.

Spices

Nutmeg and Cloves: Frankie’s Nursery Want to spice up your kitchen? Lynn Tsuruda of Frankie’s Nursery says they sell spices grown in Hawaii, by the plant or the fruit.

Specialty Markets

Filipino: Pacific Drive out to Central Oahu and find Pacific Supermarket, a haven for all things Southeast Asian. With the Leeward community’s large Filipino population, access to local favorites at Pacific is a big deal.

Lesser Known

Korean Chew: Taegu Taegu, more properly pronounced as dae-goo, is either a variety of cod, sliced into strips and seasoned, or a seasoned side dish. There is some confusion, as I came to realize while asking my born-and-raised-in-Korea mom, because those side dishes are made with different fish.

Coffee & Tea

Matcha Latte: Peace Cafe Peace Cafe, a second home for vegans, carries a matcha (green tea) latte with a secret. “The first sip is always the most important,” explains an employee.

Healthy

Good For You: Kombucha A SCOBY is a symbiotic colony of bacteria and yeast integral to making kombucha. Kombucha, a fizzy tea, is full of promises to boost detoxification, immunity and digestion and joint health.

Cooking Classes

Free: Whole Foods Whole Foods Market Kahala offers free cooking classes at CookSpace in Ward Warehouse. “We just did a Health Starts Here cooking class,” says Whole Foods marketing supervisor Natalie Aczon.

Alcohol

Wine Tasting: Kalapawai Cafe Every second Sunday of the month at 3:30 p.m., Kalapawai Cafe holds a free wine tasting. “We [have] five wines.

Aloha ‘ino

Dear Friends, Readers, and Advertisers, I am sorry to say that this will be the last issue of the Weekly that we will print. I am sad about closing but I see no way that we can maintain our revenue stream and our fiscal health.

Phasing

Native Hawaiians and preservationists have pledged to fight a law, signed by Gov. Neil Abercrombie on May 28, that will allow some construction projects to begin before the site has been fully inspected for ancient burials.

A Food Forest

Imagine you’re walking through downtown Honolulu and, rather than bypassing an empty, blighted park, you’re drawn into an urban oasis–a forest of fruit-bearing trees and shrubs. You could spend your lunch break chatting with friends in the shade of an ‘ulu tree–and, if you’re hungry, pick whatever’s in season.

CIVIX

Road Rule On May 20, Gov. Abercrombie signed Act 73, requiring all vehicle passengers to buckle up regardless of age or seating arrangement.

Hell No, GMO

Tourists enjoying the Waikiki waterfront were treated to Hawaiian phrases such as “Aole, aole, aole GMO!” chanted by protesters in the March Against Monsanto on Sat., May 25. Translation: No GMOs, ever.

Done Deals?

The Hawaii Community Development Authority (HCDA) made its proposed plan to redevelop the Kakaako district available to the community during an open house on Thu., May 23. HCDA Executive Director Tony Ching began with a presentation of the new Transit-Oriented Development (TOD) plan before letting residents ask questions.

TheBus

In 2011 the city Department of Transportation Services (DTS) was tasked by then-Mayor Peter Carlisle’s administration to shave $10 million from its budget. Over the course of a year, several bus routes were cut and many more were shortened or reconfigured and the frequency of service decreased.

No one for GMO

You mentioned in your May 29 GMO article (“Big Pharm Fallout”) that GMO bans were placed on taro and coffee in 2008 in Kohala County. However it was an islandwide ban in Hawaii County.

Sovereignty issues

What a great quote: “I understand that it’s frustrating that we can’t get past the issue of homelessness . .

Not pono

I know space is limited and you couldn’t put everything in one small article (“Art with HART,” May 29). Here is the rest of what I wanted to have said.

Git ‘er done

Have five or more contractors “compete” by tackling sections of roadway (“Road Repaving,” May 29). Criteria for competing are expenses, timeliness and a level of quality assurance standards.

A memoir’s reach

Thanks for this article (“The Naked Truth,” May 22), I’m Mykel Hicks, grandson of Sharon Hicks, and I am so proud of my grandma for all she has done for herself, this family and specifically me. She is an amazing grandma who comes with a moving story I hope can help people around the world.

Fix Kakaako

Please remind readers that the HCDA is not interested in providing housing for minimum wage individuals or families, but in providing property developers with profitable opportunities; that our ancient water and sewage lines were not designed to support the needs of thousands of condo and apartment dwellers, but no one is interested in replacing them because no one wants to pay the price (“Civix,” May 22). As a result, Kakaako’s streets are regularly flooded with no sidewalk retreat for pedestrians, wheelchairs, bicyclists, skateboarders, etc., and constantly excavated/repaired to accommodate one project after the other.