the america sailboat san diego

America is a full-scale replica of the famed schooner that crossed the Atlantic, challenged the British, beat all comers, and spawned the longest winning streak in modern sports history.  Designed by John Scarano , this vessel is a modern classic. Now owned by  Next Level Sailing  in San Diego, she is approximately 2 feet wider, 5 feet longer, and 30% lighter than the original, and although there are no accurate records of the old Americaʼs boat speed, this design by John Scarano is almost certainly faster. Check out the history of America at Next Level Sailing .

LOA : 139 feet (43 meters) Type : 19th-century two-masted schooner Construction: Laminated cedar hull Year Launched: 1995 Certification : USCG certified for up to 85 passengers Current Location : San Diego, CA Trivia : Schooner America carried the Olympic torch to the 1996 Olympic sailing venue in Savannah, GA. 

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Published on December 4th, 2019 | by Editor

Beginning and end of the yacht America

Published on December 4th, 2019 by Editor -->

With the frequent sighting of the yacht America on San Diego Bay, well-handled and beautiful under sail, the history of the America’s Cup is never far from view. In this report by Dr. Hamish Ross , he provides the detailed version.

On the 15 November 1850, George Schuyler on behalf of a syndicate of five, including himself and Commodore John Cox Stevens and William Brown, signed a contract to build a New York pilot schooner for the Great Exhibition, due to be opened by Queen Victoria in Hyde Park, London on Thursday 1 May 1851. The contract was for $30,000.00, conditioned on her being the fastest yacht in the United States. Unfortunately, she was delivered a month late and failed to defeat Commodore Stevens’ Maria during her trials. Left with the prospect of selling a failed yacht and in deep financial trouble, Brown had little option but to accept a ‘take it or leave it’ price reduction of $10,000.00 by Schuyler.

America under construction in New York in 1851.

During the building, her owner’s plans for England changed and the America would be diverted to the Royal Yacht Squadron (RYS) in Cowes after an invitation was received from RYS Commodore, the 2nd Earl of Wilton, inviting the owners to enjoy the hospitality of the Squadron during the yachting season.

The Earl had been born Thomas Grosvenor, the second son of the Marquess of Westminster (the title was later elevated to a dukedom in 1874 – the last non-royal dukedom to be created). Wilton served as Commodore of the Royal Yacht Squadron for thirty-two years between 1849 to 1881.

On 22 August 1851, America raced against 15 yachts in the Royal Yacht Squadron’s “all nations” race around the Isle of Wight. America won, finishing 8 minutes ahead of the closest rival. After 1851, the America went through a number of owners, including service as a Confederate blockade runner under the name of the Memphis, being scuttled in Jacksonville, later raised to serve in the US Navy, and was raced by the Navy in the 1870 America’s Cup fleet race match (winning fourth place).

She was sold into private ownership in 1873 to Benjamin Butler, a controversial Union Army Major-General and later a colorful politician and lawyer. Under Butler’s ownership, the America underwent two major refits in 1875 and again in 1885.

© Dani Tagen

She was donated to the US Navy in 1921 and was towed to the US Naval Academy in Annapolis, as an on-water exhibit, where her condition gradually decayed. The onset of the Great Depression delayed the expenditure of an estimated $80,000.00 for a necessary refit.

Charles Francis Adams Jr., the America’s Cup winning skipper of Resolute in 1920, great-great grandson of the second US President John Adams, great grandson of the sixth President, John Quincy Adams, serving as the Secretary of the Navy, felt unable to approve the expenditure of such money in 1930 during the onset of the Depression.

She was classified as a Navy relic in 1941 (IX-41) and hauled out at the Annapolis Yacht Yard for work. Some preliminary was carried out on her from time to time, mainly stripping her back to sound timbers, but only around other more urgent work which took precedence.

The outbreak of the Second World War further delayed any thoughts of a determined restoration and her fate was sealed after a shed in which she was being housed in Annapolis collapsed during a severe snowstorm on the night of Palm Sunday, 29 March 1942.

The America being towed to Annapolis on what was to be her last voyage in 1921

When the War ended, the Navy was forced to cut back from its wartime budget and was busy decommissioning many of its ships. Nostalgia was in short supply in 1945 when it came to preserving famous ships. Her end was sealed on 20th November 1945 when the US Navy signed an order for her scrapping, when faced with a repair bill of $300,000.00.

The Navy received $990.90 for the scrapping of an icon.

One of the last photographs of the remains of the America before she was scrapped in 1945.

Many pieces of the America were souvenired and every now and then, pieces of the America come on the market, but rather like a ‘grandfather’s hammer’, it is rather hard to know if any piece offered dates from 1851 or was added later during one of its many refits. It is said, like relics of the ‘cross’, there are more pieces of wood claiming to be from the America than in a New England forest.

Three replicas of the America have been built. They were built in 1967 (Boothby, Maine), 1995 (Albany, New York), and in 2005 (Varna, Bulgaria) with varying degrees of authenticity some having an additional four feet of beam to increase accommodation and additional skylights. The first two are based in the US and the latter in Rostock, Germany sailing as the Skythia.

The America, the most famous yacht in the history of the sport of sailing, has bequeathed us a competition which represents the pinnacle of the sport in terms of technology, design, sailing skill, management, all these necessarily infused with smart strategic and tactical planning and execution, in which only the very best will win.

UPDATE 1 (Dec. 5, 2019) : Troy Sears, who owns and sails the replica in San Diego, CA, provides an update on the three boats:

The 1967 replica, commonly known as the “Rudy Schaefer” boat that you correctly state being built in Boothbay Harbor, Maine, was broken up several years ago due to rot. She spent most of her later years of her life in the Med, mostly in Barcelona and Genoa. She was a full-sized replica.

The Bulgarian replica, Skythia, is a fractional replica being about 60 tons as compared to ours which is 113 tons. I would say her design was inspired by the America but not so much a replica.

There are no original drawing available so nobody can be certain of the actual dimensions, but ours is thought to be as accurate as possible in terms of size. Also, I am happy to say that we are totally rot free and as long as I take good care of her, she will outlive me.

UPDATE 2 (Dec. 12, 2019): Marcello Grimaudo, who is Captain of the 1967 replica (below), informed us  the yacht is still sailing and in good shape but is now on drydock in Italy for a major restoration.

Tags: america , America's Cup , Hamish Ross

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Merrill Wealth Management is a leading provider of comprehensive wealth management and investment products and services for individuals, companies, and institutions. Merrill Wealth Management is one of the largest businesses of its kind in the world specializing in goals-based wealth management, including planning for retirement, education, legacy, and other life goals through investment advice and guidance.

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Restaurants, food and drink, restaurants, food and drink | taco pizza cookbook explores history of american latino fare, in her debut cookbook, “latin-ish,” marisel salazar dives into the backstories of the dishes we know and love.

The Washington Post

Marisel Salazar is on a mission to improve our understanding of American Latino food. “This isn’t a Latin American cookbook,” the food writer and on-camera host wrote in the introduction to her debut cookbook, “Latin-ish.” “It’s a collection of dishes that people who came or whose families came from those countries to America eat here now.”

Much of the country is already familiar with Tex-Mex cuisine, such as fajitas and queso, but Salazar goes on to survey “the history and recipes of American Latino cuisines as a full gastronomic ecosystem,” she wrote, which also includes Southwest, Cal-Mex, Florribbean, Latino Southern, New York Latino and Midwest Latino cuisines. Taken in their entirety, “these are foods that have naturally and over time evolved into what we see now on our plate,” Salazar said on a video call from her apartment in New York.

The impetus for writing “Latin-ish” came from “a place of being indignant,” she said. While she was attending an event and enjoying a Tex-Mex dish, one of the other guests commented that it wasn’t real, authentic Mexican food. “It really just posed the question in my mind, like, how can people not see the difference between what is traditional Latin American food and what to me was clearly American Latino cuisine?” Salazar recalled.

For Salazar, the distinction had always been clear — and she wanted to help educate others about this segment of American cuisine.

“Yeah, there’s cookbooks about Tex-Mex food,” she said, “but no one had ever taken the effort that I’ve taken into uniting all of the different types of American Latino gastronomy into a cohesive cookbook and explaining their backstories and how these dishes that we all know and love came to be.”

After an “incredibly intensive” research process that included moving to San Antonio and traveling around the country to conduct interviews, that is precisely what she has done.

Take the taco pizza, for example. Its origins allegedly lie in Iowa, “a state you would not think would have any type of American Latino culture, but it does,” Salazar said. According to her research, the Happy Joe’s pizza chain claims credit for creating the dish in 1974, after its owner wouldn’t let a franchise sell tacos and they pivoted to selling a pizza topped with lettuce, tomatoes and crumbled taco shells. Another chain, Pizza Inn, tried applying for a national trademark and patent for taco pizza in 1979, but was blocked by Pizza Hut and Happy Joe’s. And then, of course, there’s Taco Bell’s Mexican pizza, which was introduced in 1985 under a different name.

“It’s just such a very homegrown American story,” she said. “And it’s very easy for people to make. Kids love it. My nieces adore it.”

This is just one of the recipes and stories included in “Latin-ish.” Salazar also explores the migration of Syrian Jews to Panama in the 1940s, which led to the country’s adoption of the red bell pepper and walnut dip called muhammara, which Salazar includes in a recipe for a breakfast sandwich; the possible origins of Arkansas Delta tamales; and the tale of the original nachos when maitre d’ Ignacio “Nacho” Anaya combined chips, Colby cheese and pickled jalapeños as a snack for restaurant guests.

“All of this information is out there, but it’s very fragmented,” Salazar said. So she took up the task of compiling it into one tome.

She joins a bevy of other cookbook writers, such as Khushbu Shah, Jon Kung and Eric Kim, who have used their work to educate Americans about third-culture cuisines and push us to expand the boundaries of what’s considered American food. Such authors are “introducing folks to the idea that, hey, no matter what culture your parents might come from or that you come from, when you’re in the United States, it’s only natural and it should be acceptable that you adopt and are influenced by the ingredients of the country that you’re now based in and by the cooking methods of your newly adopted country,” Salazar said.

Consider the banh mi, a sandwich that traditionally includes pate (among other ingredients) on a baguette. “That is a perfect example of the confluence of two different cultures,” French and Vietnamese, she said. “But it is something that’s still integrated in what we know as Vietnamese cuisine, and no one questions its authenticity.” Salazar wants people to do the same with dishes such as San Antonio’s puffy tacos and Cubano sandwiches (which actually originated in Florida) and their place in American gastronomy.

“It is an American cookbook about American food,” she said. “And so I want people to understand where American food comes from.”

Taco Pizza With Refried Beans and Ground Beef

Taco pizza is a mashup of two popular foods. This recipe from Marisel Salazar’s cookbook, “Latin-ish,” features a refried bean-salsa mixture spread on pizza dough along with cheese, seasoned ground beef, black olives and assorted toppings. “Different pizza joints vary the exact ingredients,” Salazar writes, but refried beans, cheese and crumbled tortilla shells or chips are common elements.

Makes 4 to 8 servings (two 12-inch pizzas)

INGREDIENTS

2 (1-pound) portions store-bought or homemade pizza dough

1 pound ground beef, preferably 93 percent lean

1 cup water

2 tablespoons taco seasoning (from one 1-ounce package), preferably reduced-sodium

All-purpose flour, for dusting

1 (15-ounce) can refried beans, preferably reduced-sodium

1/2 cup store-bought or homemade salsa, plus more for serving

2 cups (8 ounces) shredded Mexican cheese blend

1/4 cup sliced black olives

Sour cream, shredded iceberg lettuce, pickled or fresh sliced jalapeños, sliced scallions and crumbled tortilla chips, for serving (optional)

1: Position two racks in bottom and upper third of the oven and preheat to 500 degrees. Remove the pizza dough from the refrigerator.

2: In a medium (10-inch) or larger skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon and stirring occasionally, until the meat is no longer pink and has browned in spots, 5 to 7 minutes. Stir in the water and taco seasoning, bring to a simmer, then reduce the heat so the mixture gently simmers. Cook until most of the water has reduced, about 10 minutes, then remove from the heat.

3: Dust your work surface with flour and set two large sheet pans nearby. Using a rolling pin or wine bottle, roll out each pizza dough into a 12-inch circle, rotating and flipping the dough to form an even circle and adding more flour as needed to prevent sticking, and transfer to a sheet pan. If the dough resists stretching, let it rest for a few minutes, then try again. (Alternatively, once it’s in a flat disk, drape the dough over the back of your hands and knuckles, each hand formed almost as if you’re making a loose fist, and gently stretch the dough into a circle.)

4: In a medium bowl, stir together the refried beans and salsa until combined. Divide the mixture between the pizza crusts, spreading into an even layer and leaving a 1/2-inch border around the edge. Top each pizza with 1 cup (4 ounces) of the shredded cheese, then divide the beef mixture and olives between the two pizzas.

5: Bake for 10 to 15 minutes, or until the crusts turn golden brown and the cheese melts, switching the pizzas from top to bottom halfway through. Let cool for 5 minutes. Cut into slices, and top with sour cream, shredded lettuce, jalapeño slices, scallions, tortilla chips and more salsa, as desired. Serve warm.

Substitutions: Instead of ground beef, try ground chicken, turkey or a plant-based alternative. Mexican cheese blend can be replaced with Oaxacan, asadero, mozzarella or cheddar cheese. Don’t have black olives? Use other olives or capers, or omit them. Instead of canned refried beans, you can use 1 1/2 cups homemade refried beans.

Storage note: Refrigerate for up to 3 days.

Adapted from “Latin-ish” by Marisel Salazar (W. W. Norton, 2024).

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Baseball America Honors Padres Prospect With Prestigious Award

Maren angus-coombs | 13 hours ago.

• San Diego Padres

Despite an injury that forced a San Diego prospect's season to come to an early end , he still earned great reviews in 2024 — including a prestigious award.

Leodalis de Vries was named the Padres Minor League Player Of The Year by Baseball America on Tuesday after a 40-game run saw him hit .275/.400/.563 until exiting a game on Aug. 17 with discomfort in his right (throwing) shoulder after a diving play in the field.

De Vries stayed in Lake Elsinore to continue rehab rather than returning to the Padres' spring training facility in Peoria, Ariz. While there, he took on a mascot role for the team's run to the California League finals.

“I think it was eye-opening for him to buckle down on activation, recovery, and the small things,” Padres farm director Ryley Westman said . “Rather than just going out and playing a game that night, he was now faced with new responsibilities . . .

“He could lock in on his throwing program. He could do one-handed swings and stuff like that. A lot of it was pitch recognition.

“It was almost a blessing in disguise.”

The 17-year-old put in the extra work ahead of his debut season in professional baseball.

During his early days in pro ball, De Vries packed on four pounds of lean muscle and boosted his deadlift by 50 pounds. The most crucial part of his progress, though, was maintaining his sprint speeds — clocking in at 1.7 seconds for the 10-yard dash and 3.75 seconds for the 30-yard sprint.

All that hard work paid off on the field, as the switch-hitting shortstop went 13-for-15 in stolen base attempts and hit 11 home runs, finishing with a .238/.361/.442 slash line as the youngest player in the California League.

Signed for $4.2 million in January, De Vries debuted with the Storm on April 23 but hit a rough patch, going 0-for-14 before a shoulder injury forced him out of the lineup. He returned on May 14 but didn't hit his first home run until June 25.

“This kid is capable of a lot,” Westman said . “It’s an arm that’s got carry across the diamond. There’s very good bat-to-ball, but he’ll show some power.

“You get him on the bases and he’ll disturb the game, and from a defensive standpoint, he’s shrinking the field. When you listen to our scouting group break this guy down, it’s a lot of voices with a lot of positive things to say.”

Since the injury, he’s been working on strengthening his right shoulder, with the possibility of being selected to play in the Arizona Fall League next month.

MAREN ANGUS-COOMBS

Maren Angus-Coombs was born in Los Angeles and raised in Nashville, Tenn. She is a graduate of Middle Tennessee State University and has been a sports writer since 2008. Despite being raised in the South, her sports obsession has always been in Los Angeles. She is currently a staff writer for the LA Sports Report Network.

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Surfline cam catches inspiring moment immigrants land boat on San Diego beach

By Derek Rielly

Bold daylight landing at the US's hottest new migrant hub, San Diego county!

Boats filled with new Americans making audacious beach landings have become such a staple of everyday life in San Diego County it’s now on track to surpassing that wild ol’ border town Tuscon, Arizona, as the hottest migrant hub in the union.

“Tucson has been the number one sector for migrant arrivals since July 2023, but numbers have been dropping,” Adam Isacson from the Washington Office on Latin America said. “While one week’s data is not enough evidence to go by, it is possible that San Diego may be supplanting Tucson as the number-one sector.”

In what has become the new norm in a country that has swung open its golden door to the huddled masses, the wretched refuse, 7.2 million so far under the Biden’s humaniarium admin, the new Americans have been arriving in SD county, as well on beaches as far north as Malibu, in the thousands.

In the latest daylight landing, the Surfline cam captured a dozen migrants beaching their panga, those familiar flat-bottomed skiffs that originally designed by Yamaha for a World Bank project back in 1970 and named after the panga fish , on the pretty mocha sands of Carlsbad Beach.

The dozen or so new Americans scattered out of frame and to, presumably, new lives in the kitchens and gardens of California’s wealthy progressives.

You’ll recall six or so months back when Malibu was put into a state of euphoria after a boat filled with twenty-five New Americans disembarked on its privileged shores.

The New Americans scattered once they hit the golden sands of what used to be Chumash lands, and just under the $100-million clifftop compound of chanteuse Barbara Streisand .

So Cal surfers beg beachfront burrito joints to free them from the tyranny of Surfline

By Chas Smith

Introducing The Carne Asada Metric.

The Pacific has gone entirely flat, in Southern California, and has been such for months now. Not a pulse, not even a ripple, in weeks and weeks and weeks. The obsessive-compulsive surfer who counts a 15-ft glider in his quiver not even “out there.” The surfer who depends on saltwater to balance mental health throwing caution to the wind and letting that mental health become unbalanced.

As bleak as it gets and yet, Surfline has been calling 2 – 3 fair to poor throughout much of this satanic stretch. The wave forecasting giant making an absolute mockery of both 2 – 3 feet and the very idea of fairness and poorness. Surfline, as you know, has a monopoly on wave forecasting, around these parts, which leads directly to all sorts of conflicts of interest. Which advertiser, for instance, might need a little boost from a juiced outlook?

And it has long been thought that this situation simply is what it is. There will never be a Surfline competitor so accepting its prognostications, just like accepting political season promises or the fact that Diddy called his parties “freak offs” just a way of life.

For just yesterday, I sat down for my weekly chat with David Lee Scales who just so happened to be near Florida’s gulf where the waves are slightly larger than bottom California’s. We were talking about this and that until he mentioned Waffle House, the beloved southern chain that serves such delicacies as Texas Melts and biscuits + gravy. Well, David Lee informed me that alongside breakfast yum yum, Waffle House also provides its Waffle House Index, a guide to hurricanes and tropical storms and their potential damage.

Per the Waffle House website :

When a hurricane makes landfall, the head of the Federal Emergency Management Agency relies on a couple of metrics to assess its destructive power.

First, there is the well-known Saffir-Simpson Wind Scale. Then there is what he calls the “Waffle House Index.”

Green means the restaurant is serving a full menu, a signal that damage in an area is limited and the lights are on. Yellow means a limited menu, indicating power from a generator, at best, and low food supplies. Red means the restaurant is closed, a sign of severe damage in the area or unsafe conditions.

Honest and true.

And while Southern California may not have Waffle House nor tropical storm, it does have burrito joints frequented by surfers post-surf. Now, if we were to set up iPads at each beachfront burrito joint with three simple questions (where did you surf, what board do you normally ride, what board did you ride today), wave quality could be instantly and accurately determined.

The Carne Asada Metric.

Genius, no?

David Lee and I also discussed the cons of renewing wedding vows and Griffin Colapinto. A fine show and worth a listen, here.

But before you click “play,” what is your burrito order? Are you a California gal? Classic carne asada? Pollo asado?

Al pastor tacos. The mighty burrito just too much food.

Bon apetit.

Iconic Ventura surf shop owned by Dane Reynolds and bulldozed by developers set to reopen in new location “within days”

"I’m pretty sure our battered soul still exists, stuck to us like the last chunk of wax at the bottom of the box."

Lovers of authentic surf culture were shocked several months back when Dane Reynolds, the former world number four surfer, daddy to six children and neighbour of Travis Barker and the homeliest of the Kardashians, curvy ol mama Kourtney , was forced to shutter his iconic Ventura surf shop shortly before it was bulldozed by developers.

The green shack was called Chapter 11 and lived at 365 East Santa Clara Street in Ventura. It was a place where its famous owner would greet customers and offer screen-printed t-shirts, still warm from the freshly applied inks. It quickly became the hub around which that surf community revolved.

BeachGrit’s Santa Babs-based writer Jen See wrote approvingly of the store and the electrical vibrations that pulsed from it,

It’s easy to feel like surfing’s soul has drowned in a sea of soft tops and Sprinter vans. The latest private equity firm to come along buys and sells the empty shell that’s left. Pull the shrinkwrap off another one.

Did it ever exist at all? Did surfing ever have a soul? Seduced by magic images and exuberant story-telling, did we imagine the whole thing?

I’m pretty sure our battered soul still exists, stuck to us like the last chunk of wax at the bottom of the box.

It might be the guy screening t-shirts in the back of his shop and making cheerful small talk about the waves and the forecast.

It might be the next generation of groms falling asleep on movie night. It might be the women hanging out in the parking lot, talking about board designs.

Never one to miss an opportunity for a little comedy, Reynolds, who is thirty-nine, used the misfortune to have some fun.

“Well, shit, the time has come that you’ve been waiting for, we’re finally closing our doors for the last time,” said Dane Reynolds in classic huckster mode, straw panama hat balanced on head.

  View this post on Instagram   A post shared by Chapter 11 TV (@chapter11.tv)

All is not lost, howevs.

The gods have breathed a little life into the dying embers of surf culture with the new Chapter 11 store opening up just one hundred yards from the old place at 83 Palm St, Ventura, and next to Indoek, an art gallery famous for its brightly coloured books on interesting surfers and their “surf shacks.”

Click here to read about the home of BeachGrit’s dear friend Damion Fuller, the man who is central to our new accessories capsule called I Hate Surfing, which will feature I Hate Surfing mugs and ashtrays. 

Lunada Bay forced to roll out welcome mat to surf kooks after landmark settlement

"Lunada Bay is open to everyone."

Grumpy locals, worldwide, took note, yesterday, after a landmark ruling was delivered against California’s Home of Surf Rage, Palos Verdes. The Los Angeles-adjacent enclave, perched above the Pacific, is somewhat well-known for its rather contemporary ranch homes but mostly Lunada Bay and its rough n tough surf gang The Bay Boys.

Whispers have percolated for years describing their hardcore ways including, but not limited to, congregating around a stone fort, possibly drinking beer out of coozies and intimidating “outsiders” who dared to show face on the beach.

Two intrepid beginners, kooks in surf parlance, decided enough was enough and, a few years back, sued the Palos Verdes Estates over Bay Boy bad behavior. The case wound through the courts for years, coming to a head, last month , when two Bay Boys took the stand, the plaintiffs attorney Vic Otten asking one, “Is it true that you believe Lunada Bay belongs to you and a select group of people?” To which he responded, “No, I don’t think so. It has a special place in my heart. We try to clean up the area…” and called the wave “ not world-class” merely “better than average.”

Well, the judge has had time to consider but before his ruling, the Estates themselves rolled over and settled.

According to the local Daily Breeze , the city will “install new walkways, benches, signage and other amenities at Lunada Bay.” Or, in other words, “The improvements will make the city and the state’s stance clear: Lunada Bay is open to everyone.”

Kerry Kallman, Palos Verdes Estates city manager, attempting to put a good face on the matter, declared, “The City Council is committed to ensuring compliance with the California Coastal Act and public access to our beaches. Likewise the City Council does not tolerate harassment, bullying or any form of localism at any of the City’s beaches. Based on the decade of legal action and court rulings that have wavered between supporting the City’s position and disagreeing with it, we believe the best path forward for everyone is to resolve this matter.”

There is no word on if the Estates must provide changing ponchos, changing mats and rise kits or a year’s subscription to Stab Premium for the incoming VAL horde but it must be assumed all are included.

Grumpy locals around the world, as stated, feeling the pressure.

Childhood home of hell-raising big-wave surfer Ian “Kanga” Cairns lists for staggering $20 million

"No matter what price it transacts for it will instantly and immediately increase in value. Once it is 'gone' it's priceless."

The legend of the Western Australian big-wave surfer Ian “Kanga” Cairns, a rough, tough, lover of big chicken-fried steaks who protected his honour with a baseball bat during the heady showdowns with North Shore locals during the winter of 76-77, runs deep.

Kanga is a man with the physique of a comic-book hero who ruled big waves, who was pivotal in the creation of a world tour, who would launch the ASP after tearing the game off the IPS’s Fred Hemmings and whose thin-eyed stare could give a man stomach cramps.

The last time he was on these pages, Kanga joined Elon Musk in condemning Wikipedia for rewriting history.

Now, the old house Kanga’s parents rented in the Perth beachside suburb of Cottesloe in the nineteen-sixties has listed for a hard-to-believe twenty-mill.

Hard to believe ‘cause this is Perth, the most isolated city in the world, or pretty close to it, where even in Australia’s exploding housing market you can still get a house near the water for under a mill.

“When we moved to Perth in 1966, Dad rented a house near the beach in Cottesloe and I spent countless hours out at Isolateds (a tame reef) learning my craft,” writes Kanga. “It is now for sale for $20m. That’s some insane real estate appreciation.”

When we moved to Perth in 1966, Dad rented a house near the beach in Cottesloe and I spent countless hours out at Isolated learning my craft. It is now for sale for $20m. That’s some insane real estate appreciation. https://t.co/64ZjUNA48V — Ian Cairns (@KangaCairns) September 21, 2024

The selling realtor describes it thus:

While the original and modest “farmer’s seaside abode” still stands on the block, the property is being sold as land value. With subdivision potential, the buyer also has the option of splitting the land up into two, three or four blocks. There may well also be the opportunity for two buyers to independently acquire approximately 600sqm of the whole landholding, for two new oceanside residences.

The successful buyer/s will be fortunate enough to secure what is recognised as the ‘perfect’ beachside property WA has to offer. And no matter what price it transacts for – it will instantly and immediately increase in value as the opportunity to acquire it will be lost. Once it is ‘gone’ it’s priceless.

Twenty mill is a little rich, but sweet view and, three hours south, world-class waves, although shithouse out front.

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San Diego’s Namesake Amphibious Warship Forward Deploys to Japan

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The San Antonio-class amphibious transport dock ship USS San Diego arrived in Sasebo, Japan, this week as the Navy’s newest warship to be forward deployed to Asia.

Sailors manned the rails as the ship arrived on Sept. 19 to replace the USS Green Bay , which will head to Naval Base San Diego after more than nine years in Japan.

“We are excited to welcome USS San Diego, its crew and family members to Sasebo and to the Amphibious Squadron 11 family,” said Capt. Patrick German, commodore of the squadron. “As the newest amphibious ship in (forward deployment), San Diego will further strengthen our strong contingent of ships to promote a free and open Indo-Pacific region.”

San Diego will join the amphibious assault ship USS America’s amphibious ready group, which includes the Okinawa-based 31st Marine Expeditionary Unit.

“The crew is enthusiastic about starting our next chapter with the USS San Diego in Japan,” said Capt. David Walton, the ship’s commanding officer. “After over a month of transiting across the Pacific Ocean, and many more months of preparation and training, this is the moment we have all been focused on.

“We are grateful for the support we received entering into 7th Fleet, and we are ready to immediately fold into forward deployed operations,” Walton said.

With a flight deck for helicopters and tiltrotors, and well deck to launch high-speed, air-cushion landing craft, the San Diego can support a landing force of 700 Marines.

Chris Jennewein

Chris Jennewein is Editor & General Manager of Times of San Diego. More by Chris Jennewein

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