Brave the PNW’s chill and you’ll be a better paddler
By Jason Park
Paddling in the colder temperatures of the seven-race PNWORCA Winter Series, which starts Jan. 11, takes getting used to, but with the right clothing and a little courage, it can be a fun way to stay active with your paddling. And it will make you a more skillful paddler, too.
Safety comes first. You should be familiar and able to remount your canoe. A leash, PFD and whistle are always required. It is also recommended that you carry a cellphone in a waterproof case for emergencies. Hydration in the winter is just as important as it is during summer races.
When deciding what to wear, I always keep the mindset that it will be 40 degrees and raining, although on many occasions it is a little warmer. I prepare by getting my race gear situated the night before. It usually includes a base layer of neoprene paddling pants, a “farmer john” wetsuit or neoprene top if needed for colder temperatures and/or windy conditions.
I usually will layer over this with warm street clothes that I will wear until race time before deciding if I need to add a light, waterproof windbreaker or remove a layer.
Again, these are my personal preferences. I have done the winter series for 10 years and have figured out how warm my body runs during a race. If you have to remove a layer, that is much better than needing another layer and becoming hyperthermic. Once I finish the race and get my canoe safely and securely placed on land, my next priority is to get out of the wet neoprene and into warm, dry clothing.
I have had many enjoyable experiences over the years of winter series racing. It has given me more confidence in rough water and cold conditions and has made me the paddler I am today. The same can be said about all of those who chose to race in the winter.
One experience I will always remember was in Seattle in 2015. It was blowing good that day and decided that the course would be downwind on Lake Washington. I was super stoked to finally try this downwind paddling and surfing that I heard so much about. Long story short, I huli’d seven times and paddled probably 90 percent of the time on my left side. But I kept remounting and finished the race. It was very humbling but at the same time, one of the best learning moments for me.
Being a little bit out of our comfort zone is nothing to be afraid of. Ask lots of questions and don’t be afraid to ask for help. Our paddling community is always here with the needed answers and assistance.
See you on the water.
Train smart during the holidays to avoid spring agony
Kīkaha kupuna paddler John Murillo offers this month’s fitness advice. He has a master’s degree in exercise physiology from Temple University and was certified by the American College of Sports Medicine. He has trained professional athletes, dragon boat racers and canoe paddlers. Here’s his advice:
With the cold weather and holiday season upon us, we all start to think about celebrating and staying indoors. Though this has a positive effect on our spirit and family relations, our bodies will feel the brunt of all that good eating that takes place during the holidays. So not to go through some agony when our season resumes, I recommend the following fitness suggestions for the winter months.
Eat what you love but, not until you are full but rather until you are satisfied.
Stay active by taking walks, running, biking or getting on an OC1 or OC2, weather permitting.
If you have a gym, or gym membership, focus on exercises specific to paddling. You do this so not to lose muscle memory on technique and keep your muscles trained by combining strength and endurance. If you don’t know any paddling-specific exercises, reach out to me at [email protected] for suggestions. Always keep in mind even though you may be using the same muscles on an exercise machine this does not translate to how muscles are used when paddling. There are movements, body alignments and motions that need to be incorporated or modified to stationary machines at the gym.
Mix your workouts with functional body exercises that keep you limber and strong. We have great resourceful members at our club that are certified and or have degrees in physiology and body mechanics.
Tacoma Boat Builders project with Kīkaha rescheduled for early 2025
The partnership between Kīkaha and Tacoma Boat Builders to introduce Hawaiian canoe paddling and culture to troubled youth in Tacoma has been postponed until 2025.
Club board member Joe Villegas said organizers had hoped to begin in October, but scheduling conflicts and weather issues forced the change. “We hopefully start in the spring,” he said.
Kīkaha volunteers will teach paddling to the youth. Villegas said scheduling may be a challenge. The club had hoped to work with the youth on weekends, when more volunteers are available, but at the moment, the youth are only available during the week, he said.
The project will use funds from Tacoma Creates, which works to increase access to culture, heritage and science in Tacoma by reducing barriers to access, especially for underserved youth. Kīkaha received $17,057 earlier this year.
Auntie Myrna shares a recipe from plantation-era Hawaii
One of the strengths of Kīkaha is the depth of its membership – and not just active paddlers, but those who have been a part of the club in other ways for years. Auntie Myrna Starrett is one such member, showing up to help feed the club at long-distance races like the Gorge and regattas.
One of the club’s favorite dishes is Auntie Myrna’s Plantation Style Ground Beef with Watercress. It’s an old family recipe and is easy to make, she said.
“The story behind the recipe is as rich as the dish itself, reflecting a blend of cultures and the unique history of Waipahu and the sugar cane plantation lifestyle,” she said. “It’s an old-time recipe from my father’s side of the family.”
Hawaii’s plantation era is often remembered for the various immigrant camps where sugarcane workers lived. The food created at each is a favorite way to connect modern generations to their past.
“Back in the immigrant plantation days of old Hawaii, there was the Japanese camp, Chinese camp and Filipino camp (with public bath houses),” Auntie Myrna said. “This recipe is a fusion of Japanese, Filipino and Chinese flavors that give depth to the dish. It’s not just food, but a symbol of community, survival and cultural exchange.”
Plantation Style Ground Beef with Watercress
1lb ground beef (or ground pork)
½ Tablespoon ginger
2-3 garlic cloves, crushed or garlic powder
½ Cup onion
1 Bunch watercress or substitute with spinach
Cooking oil
Seasonings:
1 Tablespoon sugar
2 Teaspoons fish sauce (optional)
1 Tablespoon oyster sauce (optional)
¼ Cup shoyu
*Optional-cubed tofu
Heat cooking oil and add ground beef. Saute beef until brown. Add onions and garlic. Add seasonings and watercress/spinach. Salt/pepper to taste. Add cubed tofu and warm. Serve with rice.