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JUL/AUG 2019
THE DESCHUTES RIVER WAVE| LAIRD HAMILTON IN PERU|
WRITTEN AND PHOTOS BY NEIL KORN BY NEIL KORN | PHOTOS BY CHRIS TRAN
THE SCIENCE BEHIND IT
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THE SEARCH FOR THE BEST COFFEE & WAVES
Ryan Richard moved from Idaho three years ago to become the Bend river “wave master”.
He’s joined by James Adams to watch over and control the wave park seven days a week.
In the control room, the two are “mad scientists” tinkering, checking, adjusting water levels,
water flow, adjusting bag levels that control the speed of the water as it hits the panels
creating the wave. The science involved is actually very real. The fragile river ecology is
monitored by the state so they are always on their game. Also contrary to what most be-
lieve the “safe passage” is actually a fish latter that became the tubers fun rapid ride.
The river wave was part of a larger project at the Bend Whitewater Park, that included
bathrooms, a new pedestrian bridge, park, beach and environmental safeguards for river
health. Along with Pavillion Ice Arena, the taxpayers of Bend passed a bond of around
$20 million for both projects. Of course the project had its nay sayers but the joy the rink
and river park provides is what makes Bend a special place that many local and tourists
enjoy.
Along with infrastructure like this there is a great need to have a skilled staff in charge.
This is why Ryan Richard was brought in, because of his experience running a river wave
in Idaho. A surfer himself, he knows what surfers are looking for in terms of a wave. Much
of the water flow is out of his control depending on the season. In the summer, the wave
becomes foamy because more water is being sent down river for irrigation elsewhere. In
the winter, the wave is all green, this spring because of all the rain, less water needed to
be released. Now that summer has hit the water flow is increased and it becomes out of
the hands of Ryan and James to be able to keep the wave green.
In the summer, Bend Parks & Rec has to increase staff greatly. On summer weekends
and holidays like Fourth of July, the river from the Bill Haley Bridge to Drake park can
see thousands on the river at one time. On those days you see Ryan and James scurrying
around working every inch of the wave park. Like most lakes, rivers, and the ocean thou-
sands of people can create problems. The pair have had to deal with injuries, lost people,
rude and drunk people, dogs off leash, and increased garbage just to name a few. Many
things of value end up in the river. This includes, iPhones, drones, flip flops, sunglasses,
GoPros, fins and all sorts of lost items. River “rat” kids have even gone into business re-
covering people’s things wearing wetsuits and using masks. If anything is found of value it
usually goes online to get tips for finding goods. If nobody claims it, then it is usually listed
for sale.
So, if you ever have any questions about the whole operation down at the park, Ryan and
James are there to inform, educate, facilitate, and generally overseeing a place they and
others call home.
Laird Hamilton is one of the most famous surfers of all time and even at age 55, he con-
tinues to progress watersports and doesn’t seem to be slowing down. Hamilton has been
an innovator and entrepreneur since his early teens in Hawaii.
Since starting Laird Super Food, while experimenting in the kitchen with his wife Gabrielle
Reece, the company has taken off like a rocket. This seemed like a no-brainer, mixing his
love of coffee, physical training, and surfing. There is a large segment of our society that
is willing to spend a little bit more for a product that has high quality ingredients, gives you
the energy you need for a days adventure and is actually good for you. The base of Laird
Super Food is high-quality, nutritious, energy-filled, delicious coffee and coffee creamers.
Laird’s pursuit for the best quality products took him to Peru to experience the Amazo-
nian farms that his coffee beans are sourced from. He flew into Lima the capital and the
largest city in Peru. From there the small plane took a small team to Mendoza, a small
town in the San Nicolas District, located in the southeast of the Amazonas Region. The
tropical climate is perfect for growing coffee beans, just south of the equator. In Mendoza,
the group toured various farms, co-op storages, production facilities, and tasting rooms,
During this time, Laird met and spoke with farmers who showed him the entire process of
growing and milling the beans, speaking in detail about the importance of organic farming.
Laird discussed such things as the incredible natural environment the plants were thriving
in, the super healthy soil with all-natural mulch and fertilizer, and reusing as much material
as possible.
The plane visited five different farms while in Peru, from the smaller few acre sizes to large
ones that covered several hills and dipped down into valleys where creeks ran through.
The crew stayed in a small town called Timbuyacu. All the coffee farms were family run
and were practically found after long drives on dirt roads.
After a few exhausting days of learning how coffee beans are grown, smelling the aromas,
and tasting some of the best coffee in the world brewed right in from of them, they finally
met with the farmers who have been growing coffee for generations in Peru. Next, it was
off to Trujillo, a coastal town with an airport for some surfing. The crew then drove an hour
north to Chicama where they stayed at the Chicama Boutique Hotel. Chicama is home to
one of the longest left hand waves in the world. While there, they drove to another hour
north to Pacasmayo, a heavier break than Chicama, also a left hander, that can be foil
surfed up to three miles.
In Chicama, waves rolled on for a really long distance, rides lasting into the few minutes
range. Water was in the low 60s as Peru was going into winter. You can hire a zodiac to
pick you up down the line to ferry you back to one of the breaking points because the cur-
rent is very strong and paddling back would be extremely difficult if not impossible. People
often just get out and make the long trek back to the point where the wave breaks.
Although Peru isn’t as famous as Hawaii or Indo, surfing is still huge and there are breaks
all throughout the entire coastline. One of Peru’s up and coming pro surfers and foil en-
thusiasts, Sebastian Correa, joined Laird for some foil boarding, Super Food tasting, and
general surf camaraderie. The founder/designer of his foil board (Erik Stalf-Lift Foils) met
Laird in Chicama to surf with and discuss design attributes for developing gear for future
big wave adventures.
When Laird travels he always has a supply of Super Food with him. Laird loves to in-
troduce other surfers to his high energy creamers and dehydrated coconut water. He’s
entirely humble, honest and enthusiastic about spreading the information and benefits his
products give during his intense training sessions. He travels with a battery operated hand
mixer/tumbler to which he makes his morning drink of coffee, ghee, MCT oil and turmeric
creamer. “I personally watched him make the drink for countless curious people and each
person was astonished at the amazing taste and also the fact that Laird Hamilton was
making them a coffee”, said Chris Tran, the trip photographer.