Adam Fincham is trying to make waves with a Tupperware full of agave and an avocado. Internal waves, specifically—the kind that exist in stratified fluid. Fincham is standing at a metal chef’s table in the kitchen at Kelly Slater’s Surf Ranch, in toasty Lemoore, California. A chef is in the kitchen preparing salmon grain bowls for the assemblage of pro surfers hanging around outside, but Fincham is intent on his own concoction.
