Wottermen Chronicles

The Pacific Garbage Patch Problem Solved …By a 20-year old Inventor November 26, 2015 12:07

On a planet where everything is connected, the health of our oceans is intimately linked to social and economic well-being. About 8 million tons of plastic enters the ocean every year (Jambeck et al., 2015). Part of this accumulates in 5 areas where currents converge: the gyres. At least 5.25 trillion pieces of plastic…

Rigs to Reefs: Looking For The Silver Lining Of Offshore Drilling October 8, 2015 15:38

Names: Emily Callahan and Amber Jackson  Occupation: Co-founders, head explorers for Blue Latitudes // Project Scientist We are two San Diego natives, and aren’t your typical diving duo, diving on active Oil Platforms off the coast of California to explore the artificial reefs growing there with a goal to conserve these unique ecosystems by…

Grain Surfboards: Locally Grown – Hand Built September 17, 2015 14:38

When we first saw a handmade Grain wooden surfboard on Instagram, we were mesmerized. The craftsmanship and smooth wood finish was just like buttah. A few months later, we weirdly enough found ourselves only miles from the farm where all the magic happens. We decided to drop in and bug them and they couldn’t have…

Part One: A Colorado River Expedition February 10, 2015 07:40

A story adapted from the tales of Gary Mortimer. MEET THE THREE AMIGOS! One day last year, Gary Mortimer was sitting on the beach with his friend Mark Geraghty shooting the bull after paddling around the island at Lake Havasu. Suddenly, Gary had an idea only a true adventurer could inspire: paddle an OC1 the length of the…

Part One: Brave the Elements Tour December 23, 2014 13:40

The first week of our tour started with us smoking our way out of the driveway….literally. The new brakes we put in for El Diablo Bianco were giving us trouble and the whole box was smoking then a fizzled out “Pop” followed. The first two hours of our trip was spent at the 101 diner…

Ottertalks Q&A with Kathy Zuk December 16, 2014 12:01

Clyde the Otter recently laid back in the ocean with owner Kathy Zuk of Central Point, Oregon’s Rogue Aquatics for a special Surf-fur Brave the Elements tour interview. Clyde the Otter: Tell us a brief history of Rogue Aquatics. Kathy Zuk: Rogue Aquatics was established in 2011 but was previously Rogue Scuba.  We still hold the Rogue Scuba name and still offer the…

Braving the Elements October 20, 2014 17:04

After a long day of filming, Dooster TV created this shortie for our website. http://youtu.be/QNVpfraVQdk

What’s on the Surf-fur Bookshelf June 5, 2014 16:57

Surf-furs a great for helping you warm up when you get out of the water, but they’re also awesome for lazy days when you just want to lounge around with a good book. Here’s what we’re reading at Surf-fur right now… All of the essentials for our upcoming expedition this Fall as well as some classics. Morning…

Clamming in the AM May 30, 2014 10:47

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Our Wottermen team went out clamming last weekend for some good ‘ol Pismo clams. They woke up at 4 am to get out to Coronado Island for the low tide.

We brought bikes to go from one spot to the next quickly if we were in a dud spot. We also brought a long fork-type rake, like the kind for baling hay, to poke the sand feeling around for a hard object down below. The tide was very strong and our little grom waterman was almost swept away but, he fought the current with only clams on his mind.

It was a good idea that someone brought a big army duffle bag to store the clams. Just don’t forget to take them ALL out! We accidentally left one in there and didn’t notice for a week.

We went from spot to spot and the kids had a great time. They got 30 clams total….10 is the limit for each person.

When they returned home, they had to take them out of the water and wait for them to open their mouth a bit and then jammed a knife in them to cut them open. Don’t forget to keep the juice for clam chowder. Take all the meat out and chop it up. It can be frozen or cooked right away. We made clam Oreganato which was a red sauce with lots of Italian spices, wine, whole peeled tomatoes from a can (I like San Marzano or Pom)garlic and olive oil. Simmer for a bit then add clams to cook for at least 30 minutes. Served over rice or pasta. We put it on top of black forbidden rice with bread.

If you can, do it on the beach so you can leave a few shells behind.

A Wotterman’s Quote #2 May 29, 2014 15:04

A Waterman’s Quote March 17, 2014 12:44