Monday is the deadline for the public to provide official feedback on the city’s Environmental Impact Report on the Coast Highway road diet and development incentives. Save South O is asking all South O representatives (and our friends and supporters) to contact the city to express their opposition to either the road diet or increased density coming to South O.
For more information, see our earlier web page.
Comments on the city’s Draft Environmental Impact Report for the Coast Highway Corridor are due to the city by August 28. Comments on the EIR should be sent to
The final decision about Coast Highway will be made by a vote of the mayor and council, so it is also important to email them as well:
The same email can be sent to all council members by emailing council@ci.oceanside.ca.us with a single message.
Business owners should also contact the Oceanside Chamber of Commerce, info@oceansidechamber.com to let them know how the Coast Highway plan would impact them.
We have provided a fact sheet summarizing the impact of the proposals on South O. You can also read the EIR, as well as the recent and older news coverage of the impact of the plan on South O.
The leaders of Save South O have been studying the city’s plans for the Coast Highway Corridor since the current round of planning began in 2014. Of the four options, we ask that all who live, work, shop or visit South O contact the city to request
We have strong support from local residents against the “Road Diet” because:
Replacement of signal lights with traffic circles will make it less safe for bicyclists and pedestrians to cross Coast Highway in South O.More recently, we have come to understand the severe impact that the city’s proposed Incentive District (Appendix H) would have on South O. Throughout the Coast Highway Corridor (including Loma Alta Creek, Oceanside Blvd. and Wisconsin), the city has a plan for expedited approval (no public hearings) and increased density. The hope is that these incentives in front of developers, that old buildings will be knocked down and new ones put up in their place.
Beyond overall concerns about this expedited process, we have two concerns specific to South O. First, the addition of high-density transit-oriented “Nodes” — with heights up to 65′ and density up to 63 units/acre — are out of character for our community. These Nodes (in purple below) occupy almost half of the “Dip” and a key block in South O that currently includes Privateer and the old North County Times building.
Secondly, South Oceanside has been developing on it own — with its own character — for the past 20 years. The current approach has been successful both in upgrading the commercial district and attracting visitors from around Oceanside and neighboring cities to our unique beach community.
In this month’s issue, San Diego magazine has a long story (“Oceanside Revolution”) about the economic renaissance in Oceanside. It gives prominent coverage to South O merchants such as David Waite (Wrench & Rodent) and Charlie Anderson (Privateer).
The story summarizes the key reason why the Oceanside needs to treat South O differently than the northern part of Coast Highway:
There are two Oceansides: the more tourist-oriented downtown, and the local haven of South O. Both have their charms. When the city allocated redevelopment money years ago, most of it went into downtown. So South O business owners—like Roddy and Aaron Browning of Flying Pig, which most people credit as the bistro that started the city’s little revolution—grabbed some bootstraps and built themselves.
Our surveys show that the overwhelming majority of residents and merchants here in South O want to preserve the character of our community, and thus reject the city’s drastic changes to the highway and development of our area. We ask all who support this position to contact the city and the council by August 28 to let their feelings be known.
From the August 2017 issue of San Diego magazine:
The Oceanside Revolution
The North County city has gone from an all-but annexed coastal town by Camp Pendleon to a thriving bed of culinary and artistic success.
BY TROY JOHNSON
…
There are two Oceansides: the more tourist-oriented downtown, and the local haven of South O. Both have their charms. When the city allocated redevelopment money years ago, most of it went into downtown. So South O business owners—like Roddy and Aaron Browning of Flying Pig, which most people credit as the bistro that started the city’s little revolution—grabbed some bootstraps and built themselves.
[Wrench & Rodent owner David] Waite introduces me to Charlie Anderson, a native many refer to as “the mayor of South O.” He credits TransWorld, a surfing and skating lifestyle media company founded in Oceanside, as a big reason for the city’s creative boom. “They brought all these creative people to the area who had access and connections who started their own businesses,” he says. “I started Privateer [Coal Fire Pizza] while working there. Our former receptionist at TransWorld started Nixon watches. Brixton apparel was started by a TransWorld employee; [sports commentator] Sal Masekela worked there.”
Waite, a 37-year-old sushi chef, is a living metaphor for his hometown. He spent the first half of his life as the kid moms warn their children to avoid—drugs, drinking, danger. Then he cleaned up and became an attraction.
With an old Oceanside punk band, The Hillstreet Stranglers, on his radio, Waite drives me to some of his favorite places. We start downtown at Petite Madeline, a bakery owned by local Christine Loyola. Their all-day buns and ham sandwiches (Gruyère cheese, béchamel sauce, and roasted ham) pull a steady stream of locals in for breakfast and lunch.
…
We stop by Real Surf Shop and meet owner Shawn Ambrose. I tell him I’m doing a story on—“The gentrification of Oceanside,” he says, finishing my sentence. Yes, well, the growth.
“Here’s the thing,” Ambrose explains. “We don’t want to become Huntington Beach. Unfortunately, the town council uses that as a goal, kind of. You can’t stop progress, but you can control it. I’d rather be closer to OB or Leucadia.”
You’ll hear almost this exact line from all the local business owners: progress is inevitable; we’d rather be a part of it. “If you talk to everyone, we’re all going to say the same thing,” explains Waite, smirking as he adds, “and if we have to bear arms to accomplish our agenda…”
…
“Mayor Anderson” has expanded Privateer next door with a market of local goods. He serves baked treats from Madeline, plus some desserts from a local gal who’s baking while working a day job at Brixton. His son works at Privateer. They had the same third-grade teacher at the nearby elementary school.
The fact that Waite has taken me to see Privateer is indicative of Oceanside’s community, especially South O. Locals help each other. Outsiders who don’t get it get snubbed. As a surfer, I suggest to Anderson that it’s similar to “aggressive localism” in the water. I apologize, feeling that might be too harsh.
“You can say ‘aggressive localism,’” he agrees. “I feel we’re really welcoming and accommodating, open arms to everyone. But if you’re going to be a jerk and disrespect us, then the elbows go up. Because we’ve been ostracized our entire lives as ‘Oceanslimes.’ Dirtbags. And here are these dirtbags now making cool stuff. We don’t take that for granted.”
They want people investing in the community. People who help each other. If you set up a pizza place next to a local who’s already selling pizza, your time in Oceanside will not be pleasant, and possibly short.
Save South O 