SISSTR

A Revolution for Women’s Surf Goods

Story by Lola Rae

While recently thumbing through the debut line of SISSTREVOLUTION, a new surf-centric apparel and accessories line for active young women, I was transported – not to a geographic place, but to a different time altogether: to my younger self. This new range – which is the literal ‘sister’ brand to its well-established core surf brethren, Vissla – with its dreamy, muted colors, soft, natural fabrics and easygoing vibe, is the line that I wish had existed when I was a teen or twenty-something surf gromette. 

This blossoming brand was brought to fruition to fill a lull in the market, offering softgoods and gear for the “12-25 year-old girl who is active in or around the water and is either a surfer or will be the next time she is at the beach”, to quote a brand spokesperson. This includes surf trip essentials like 70’s-inspired  snap-closure corduroy short shorts, boxy cropped tees and super soft hoodies. Ease of structure, playful prints and ultimate packability are evident design choices throughout the range, with each style representing a modern throwback. 

Not only has Sisstr come into her own with a youthful, timeless line of packable, travel-able, throw-on-after-a-surf-or-before-a-flight everything, it has done so with an air of eco-consciousness. Sustainable materials including organic cottons and hemp blends share a common thread through many styles, including the entire boardshort line which – like Vissla’s well-known Coconut Stretch boardies – is entirely comprised of upcycled coconut fiber fabric. 

Add to that a complete range of performance pieces and fully shreddable (read: top-of-the-line) wetsuits and surfwear, and Sisstrevolution could very well be just that for young women’s surf apparel - a revolution. If only we’d had this kind of thing when I was a youngin’!

Learn More // sisstrevolution.com

Unimoto

One Spiked Tire and Russian Imagination

Photos and story by Alessandro D’Angelo // alessandrodangelo.it

Unimotorcycle is the unholy combination of a motorcycle and a sled. It has one wheel, a few runners, and an absurdly powerful engine that propels the entire contraption across a frozen lake at breakneck speeds. Brakes? Pfft. They’re an afterthought at best. All of which is to say, you have to be crazy to ride one.

Unimotorcyle racing started in the 1980s in Florida, a fact few will find surprising. The “sport” quickly spread to Europe and beyond. A Russian unimotocyclist named Dmitry Gorbunov attended the Elefantentreffen biker rally in Germany in 2002, and thought it wasn’t nutty enough. So two years later, he decided to go racing on ice.

Location: the snow-blanketed town of Togliatti, Russia, where the temperature never climbed above -10 degrees Fahrenheit. The event drew about 1,000 spectators and 35 unimoto riders, many of whom came from hundreds of miles away. 

Races began each day around 11AM and continued through the afternoon. Riders astride homemade machines seemingly inspired by Mad Max vied to post the fastest times. Many of them rode contraptions adapted from Honda and Yamaha motorcycles, with runners crafted from shovels and other stuff you’d find in the garage. The more eclectic machines ran on electricity and even steam, while at least one featured four propellers. One guy even cobbled together something that looked a lot like a pulse jet.

No matter what made them go, it was loud. “Like a lion that roars when you cut its balls.” A few unimotos scuttle out of control across the ice or catch fire after their motors overheated, but no one seemed too bothered. The fastest racer got a trophy and an enormous hunting knife, the words “Snow Dogs” engraved into a handle shaped like a dog’s head.

When the day’s racing was done, the real party began. People ate, drank, and sang karaoke until the wee hours. 

The Way of Shibui

Inspired by Snow Peak Way

Story & photos by Brooke Jackson

Cuisine is so ingrained in the culture of adventure that tastes and smells elicit emotions from journeys passed. Take, for example, the s’more. A simple combination of three delicious ingredients that when combined together immediately recalls memories of late night campfires, smoky smelling garments, and sticky fingers from happy, messy faces. With the increased interest in recents years of ultralight camping, food is not untouched from the pound shedding trend. Majority of backpackers and diehard overnight campers aim for dehydrated meals and protein bars, leaving an animalistic craving for “real food” by the end of most adventures. Seeing some easy solutions to this lacking nutritious trend, the authors of Dirty Gourmet: Food for Outdoor Adventures aim to change the way we eat when outside.

While attending the Snow Peak Way in Portland, OR, which is a special weekend camp out tradition brought over from the companies Japanese roots, author Emily Nielson demonstrated a few of her favorite recipes from the book. Organized into several categories, the cookbook covers options for everything from day hiking to car camping and even ultralight backpacking. During the Snow Peak Way workshop, Emily prepared a vegetarian rice dish consisting of red bell pepper, avocado, lemon and pumpkin seed, all topped with a fresh dressing made from scratch. Her meal was paired with a desert that was as easy as melting chocolate with jam to create a berry fondue and spread on the ever classic graham cracker.

The workshops at Snow Peak Way not only showcased the possibilities for nutritious meals like those found in the Dirty Gourmet cookbook, but also exhibited the aesthetic flair of Japanese Shibui and how it can be incorporated into the outdoors. Shibui is the Japanese word which refers to a particular simple, subtle and unobtrusive beauty. In many ways, Snow Peak highly values and exhibits Shibu in their production, gear, and company culture. While at Snow Peak Way, the embodiment was evident at first glance when a drink of whiskey was ordered.

Sunotry Whisky was invited to the event and was pouring their liquor served on the rocks all night, yet the beverage would take anywhere from 5-15 minutes before ready. The reason for this was the effort of crafting the ice for which the whisky would be served with. Bartender Johnny would start by taking a massive square chunk of solid ice that had been custom ordered from PDX Ice. With either an impressive knife or a small axe, Johnny would begin shaving the ice and polishing with a rag as he made headway. The end result was spherical perfection. With ice so pure it looked like glass, Johnny would carve a perfect circle which fit just barely within the size of each titanium mug. With a slow pour of cascading whiskey, the sphere altered from clear to hazy and cooled the liquor as it settled. Now why would a bartender go through all this effort for every shot of whisky ordered? His response; “that’s Shibui.”

From cooking to whisky, gear to destination - add a little Shibui to life and enjoy a new palette of adventure.

If Not You, Who?

48,861 Acres of Recovery

Story by Brooke Jackson

Photo by Alin Dragulin // @alindragulindotcom

Graceful trees shade the dirt trail leading to a tranquil local swimming hole. An ideal outing for hot days, hikers are rewarded with waterfall views and chilly creek swims. Many consider the hike more of a stroll and therefore choose to endure the journey with minimal necessities such as flip-flops and sunscreen, unaware that today is going to be unlike any other. In a flash, an ignorant flick of the wrist, the burst of a childish firecracker, thirsty brush ignites the Eagle Creek Fire. 

The Eagle Creek Fire, which began September 2nd, 2017, is still causing heated discussion (pardon the pun). Ignited by a 15-year-old boy and his friends, the fire eventually conjoined with the Indian Creek Fire to ultimately affect 48,861 acres of the Columbia River Gorge area. Flames engulfed the area for roughly three months before the fire was declared contained. Yet as any hard-to-learn lesson in life, a silver lining does exist. Do not begin singing a eulogy for the Gorge, for it is alive and growing.

The carcasses of fallen trees play tribute in an inevitable life cycle, providing necessary nutrients to the surrounding community. Mushroom hunters are gleeful in the spread of morel shrooms booming unlike before. Bird watchers may rejoice, as new neighborhood friends are attracted to the area because of the burn. Woodpeckers drill out new homes while olive-sided flycatchers feast amongst the growing bug population. In his article “Rebirth of a Forest,” Cory Eldridge writes, “This is why scientists call large snags and logs legacy trees. They are an inheritance for the young forest from the old. The fire in the Columbia River Gorge didn’t take away that inheritance. The fire gave it.” 

However, the work to rebuild does not lie solely on the shoulders of the Gorge inhabitant species. Many volunteer organizations have come together in an effort to continue the Gorge recovery process as the Gorge Trails Recovery Team. The team consists of the Trailkeepers of Oregon, Washington Trails Association, Friends of the Columbia Gorge, and the Pacific Crest Trail Association. They welcome volunteers to assist with the vital restoration process. 

While some may read about the fire and quickly jump aboard the “not my Gorge, not my problem” mentality, there is a most important lesson to be learned here: Leave No Trace matters. The rules and regulations put into effect within natural, protected areas are there for a reason. Believe it or not, park rangers and land management bureaus do want you to enjoy the natural spaces they protect. They also want those areas to be around for future visitors to enjoy. 

Volunteer for Recovery

Trailkeepers of Oregon: trailkeepersoforegon.org

Pacific Crest Trail Association pcta.org

Friends of the Columbia Gorge: gorgefriends.org

Washington Trails Association: wta.org

---

This story was made with help from our friends at Danner Boots @dannerboots // danner.com