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Norman “Sailor Jerry” Collins created a body of work that has established him as the father of old-school tattooing. He accomplished this with an unyielding sense of craft and a steadfast determination to do things his own way. To honor his legacy, we sent a team of documentary filmmakers across America on a mission to find craftspeople who embody his spirit today.

We took their footage and turned it into the HOLD FAST video series, profiling individuals who feel as strongly about their work as Sailor Jerry. Along our journey, we discovered James Hammarhead - a neuroscientist who makes stripped-down, vintage-inspired, flat-out gorgeous crafted-to-order custom motorcycles. 

We commissioned James and his company Hammarhead Industries to create two custom Solo-X bikes, featuring Norman Collin's Eagle Flash on the gas tank, along with the Sailor Jerry signature logo. One of the bikes will go to Paul, our East Coast Brand Ambassador. The second bike will be given away through our HAMMARHEAD Facebook app! There are hardly ANY Hammarhead bikes in the world and we're stupid enough to give one away. 

The contest begins May 15th and goes through July 15th.
TO ENTER TO WIN AND SEE ALL CONTEST RULES VISIT 
The Hammarhead Facebook Tab 

And now for the nitty gritty on this kick-ass bike:

Hammarhead bikes are based on modern motorcycles (frames and motor) that they re-interpret to be true to elemental motorcycles of the 1950s. The iconic bikes of that era were truly modern in that form followed function. Hammarhead adds to this the technological improvement in performance and longevity, while retaining the classic design and ride experience. Their team hopes to avoid nostalgia, and strive to create simple bikes that work. 
Now some bike specs for you motorheads: 

• Base: 2010-11 Ural sT (Solo Tourist)
• Power: 745cc Twin

• Output (hp): 40 @ 5600

• Torque (ft-lbs): 38 @ 4500 rpm 

• Length: 2160 mm (85.0 in)

• Ground clearance: 170 mm (7 in)
• Dry weight: 192 Kg (425 lbs) 

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FACEBOOK
TWITTER 

James Hammarhead on Hold Fast 

 
More about the Hold Fast Series 
Hold Fast YouTube channel
Hold Fast Facebook App 

ONE LAST TIME, TO ENTER AND SEE CONTEST RULES VISIT 
THE HAMMARHEAD FACEBOOK TAB 

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On April 30th bartenders from The Thomas House bar in Dublin, Ireland were crowned kings of the first ever Sailor Jerry ‘Roll with the Punches’ cocktail competition. Fending off fierce contenders from five of Dublin’s best bars, Gareth Cummins and Kevin O’Kelly wowed the crowd with their ‘Nutcracker’ punch demonstration (recipe below).

Sailor Jerry created the ‘Roll with the Punches’ competition to challenge local bartenders to prove their skill in concocting tasty Sailor Jerry Spiced Rum cocktails while entertaining an audience with their showmanship. The team from The Thomas House punched out a blend of Sailor Jerry, Cinzano Vermouth, and citrus along to their chosen tune, the creepy surf instrumental "Night of the Vampire" produced by Joe Meek of Telstar fame. They even incorporated a human firebreather which really brought the house down.  

Commentator and brand ambassador Louis Lewis-Smith asserted "if the man that inspired the competition, Norman ‘Sailor Jerry’ Collins, had been there, he’d have had big respect for what all the teams did, but especially Gareth and Kevin. Roll with the Punches is not about fiddly tinctures and refined cut glassware. It is about bartenders making great tasting rum drinks, the old school way and showcasing their qualities as entertainers. This is a trait that all great bartenders carry.” Photos here showcase what an excellent performance everyone brought to the ring.

In addition to a trophy the winners received a custom-made punch bowl for their bar and a trip to Hotel Street in London for the exclusive invite-only closing party in June. We hope to bring 'Roll With The Punches' to more cities internationally in the near future.  Bartenders everywhere - start practicing your bar tricks and experimenting with Sailor Jerry Spiced Rum on your next shift. Now without further ado, here is the winning punch recipe:

Nutcracker
2 parts Sailor Jerry Spiced
2 parts Cinzano Vermouth
4 parts 7up
dash of orange bitters (to taste)
2 parts Indian Vimto cordial
lime wedges or slices
Crushed ice

Combine all ingredients in a punch bowl and give it a good stir. Serve cold, over ice.

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In 1931 the Black family, on horseback and by wagon, drove their cattle and moved the family and their belongings from the hills of eastern Caldwell County to Lockhart, Texas. Then Kent's grandfather Edgar Sr. took that cattle and started the BBQ legend that is now "Black's Barbecue." For eighty years their family has served up some of the best brisket, sausage, and ribs in the state of Texas. Their fabulous food was even selected by U.S. President Lyndon Johnson to represent Texas barbecue at the Smithsonian Institute in Washington, D.C. Black's was built on four generations of tradition and consistency. The BBQ pit was built in 1946 by Kent's father, Edgar Jr., and is still the same one used to this day. They use nothing but local post oak wood for cooking which is the key to the consistent and incredible taste of their meats. Kent, now the Pitmaster or "keeper of the flame", prides himself on the family values that form the roots of the business. Their secrets have been passed through generations so they have never written down a recipe. He's also never changed a thing, which is the key to the restaurant's success because, as Kent himself says, "you're only as good as your last meal."

Kent Black

Black's Barbecue

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In the 40's, if you were a sailor, a soldier, or anyone looking for a tattoo, a drink, a woman, or just trouble in general, Hotel Street was where you headed. It was filled with men one step away from the kind of adventures that would define their lives. In other words, it was a place where you took chances, threw punches, got tattooed, and took care of anything you needed to do before you got on a ship and might not come back. Hotel Street was a smorgasbord of hula girls, street vendors, bars, brothels, and tattoo parlors. 

Nowhere was the hustle and bustle greater than at the Black Cat Café which provided the men with food, slot machines, and other entertainment. After the war it was one of the most fondly recalled pleasures of a sailors' time in the Islands. Prices were rock-bottom — the menu in 1941 listed hot dogs for 10 cents, hamburgers for 15 cents, a roast turkey dinner for 50 cents, and the most expensive item was the porterhouse steak with mushrooms for a dollar. 

Another popular concession was the photo gallery where enlisted men could pose for photographs with ladies dressed as hula girls to send to their families as souvenirs. In fact, Norman "Sailor Jerry" Collins shared his first storefront on Hotel Street with his friend Tom who ran one of these photobooths right alongside men fighting off the pain from Jerry's tattoo needle. 

Earl “Jitterbug” Pearson and Herman Toscano, 1945 

Back then, tattoos came cheap. Men got them to remind them of home, to express their devil-may-care attitude toward death, or as a sign of loyalty to their unit. Mostly, tattoos served as a permanent memento of their travels and adventures. Sailor Jerry quickly set up shop on Hotel Street when he arrived and distinguished himself from the riffraff. His superior artistry and attention to detail came at a higher price. Jerry also believed recipients should prove deserving of the tattoo. He refused to cheapen his work and built a rep as a master. Sailors lined the streets waiting for a piece.

After the war, the so-called “immoral activities” of Hotel Street were clamped down on, but the avenue of indulgence continues to live on today as a destination for burlesque shows, drinking establishments, and tattoo craft. It may not be the Hotel Street of Jerry’s day, but it’s still a damn good time.

The Hubba Hubba sign hasn't lit up in decades, but it's still one of Hotel Street's best-known red-light district relics

Sources:

http://www.tincan.us 

http://hawaii.gov 

http://www.honolulumagazine.com 

http://hawaiiantimemachine.blogspot.com 

http://forum.axishistory.com 

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Loncito Cartwright is a sixth-generation Texan invested in keeping things natural. Twin Oaks Ranch was passed down from his father Lon who started tending cattle there for his uncle in 1939. Located in Dinero, TX, the farm now operates a sustainable business raising grass-fed swine and lamb. Most of the meat is eventually sold at local markets or to restaurants in Austin, one of the most progressive food cities in America. Cartwright thinks of himself as a shepherd to his precious herds which is more accurate that one would realize since lamb, unlike cattle, must be protected from the constant peril of local wildlife such as bobcats. So what makes his meat different? Cartwright's animals are allowed to graze their entire lives and never fattened up with grain or corn. But it's not about tree-hugging for Cartwright - he truly believes in changing how we think about food. He took a risk when he switched the ranch over from beef after so many generations. It has been a learning process regarding sustainable agriculture as well as understanding a new market and how to sell a pricier higher-quality product during otherwise rough economic times. However, Cartwright is happy with his decision and his lifestyle because the natural cycle of farm to table is what he believes in and because a healthier animal provides healthier meat. Period.

Check out Austin 360's article about Loncito Cartwright and Twin Oaks Ranch

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