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DIY: Design a Stock Tank Pool

TRIP PLANNER: OLYMPIC PENINSULA PG. 62

Edible Flowers

An Architect’s Remodel

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Slots, craps, blackjack, roulette, bingo, weekend getaways, culinary artistry, live shows, dancing, sports, spa – whatever it is you want, you’ll find it here.

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There’s nothing quite like the Willamette Valley, where lush, fern-covered trails lead you to majestic waterfalls, roads are safe for cycling through covered bridges and scenic waterways can be conquered or kayaked. Yet, that’s just half the fun when lodging offers a whole new adventure—you

W i l l a m e t t e Va l l e y. o r g

can stay in a fully restored airstream, a chic hotel, a family farm or even a treehouse. Start your journey with the official Willamette Valley Travel Guide.

FUNDED IN PART BY

The Rolling Huts in Washington’s Methow Valley.

FEATURES APRIL | MAY 2022 • volume 30

41 Get Your Glamp On Emerging from a Covid shut-in, this spring is the time to find a cool place to overnight in the outdoors … with amenities. written by Corinne Whiting

46 Seattle’s Longer-term Pandemic: Homelessness Seattle fights an uphill battle as it digs in deeper with its homelessness problem.

There may be hope with a new direction. written by Kenneth Miller

50 Wild Washington Stunning scenic shots from an emergent spring in Washington.

Rolling Huts

photography by Raymond Stiehl

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1889 WASHINGTON’S MAGAZINE

APRIL | MAY 2022

seaside is for

You’ll have to drag me from the beach kicking and screaming

When you bring kids to Seaside they suddenly forget all about screen time and they want more boogie boarding time. And kite flying time, and sand castle building time, and making up a game involving shells and rocks and digging holes time. Which means more spending time as a family time.

@visitseasideOR

seasideOR.com

DEPARTMENTS Christopher Boffoli

APRIL | MAY 2022 • volume 30

LIVE

38

12 SAY WA?

Food festivals around the state, art exhibits and the return of Swan Lake to the Pacific Northwest Ballet.

16 FOOD + DRINK

Craft cocktails Wenatchee’s public market, and, gasp, communal tables with big dinners and craft beer at Fail Isle Brewing in Seattle.

20 FARM TO TABLE

On Whidbey Island’s Blooms Winery, edible flowers are making a splash on plates and a comeback in recipes throughout Washington’s culinary scene.

24 HOME + DESIGN

A Seattle architect’s renovation solves the quandary of personal joy versus resell value. Color and light make it all stylish and loveable.

30 MIND + BODY

58

Seattle Sounders’ most prolific footballer opens up about his childhood in Columbia, tough choices and his routine for getting on the pitch.

19

32 ARTIST IN RESIDENCE

The secret (and prolific) life of graffiti artist Hyper.

THINK 36 STARTUP

Witness the resurgence in the Seattle startup scene and who is going to be the next unicorn.

37 WHAT’S GOING UP

The Snoqualmie Indian Tribe makes a huge step toward reclaiming ancestral lands with a 12,000-acre purchase.

Ari Nordhagen

The WT on Whidbey

38 MY WORKSPACE

8 9 70 72

Editor’s Letter 1889 Online Map of Washington Until Next Time

Christopher Boffoli’s kitchen is the setting for miniature people and big food in his even bigger art career.

EXPLORE 56 TRAVEL SPOTLIGHT

The all-but-abandoned town of Tieton is suddenly a creative cauldron after one cyclist had two flat tires and time to think.

58 ADVENTURE

Getting outdoors through some of the coolest glamp spots around the state.

60 LODGING

Walla Walla and a resort built around sparkling wine. This is the missing link in the town’s viticultural offerings.

62 TRIP PLANNER

A spring trip to the Olympic Peninsula built around wildflowers, gorgeous hikes, shellfish, chenin blanc and cozy cabins.

68 NW DESTINATION

COVER

Mount Shasta and its surrounding national forest is the place to bring your mountain bike and a sense of adventure.

illustration by Drew Bardana (see “Get Your Glamp On,” pg. 41)

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WASHINGTON STATE YAKIMA VALLEY

Bale Breaker Brewing Co.

RAISE A GLASS AT THE SOURCE!

Get away to the Hop Country Craft Beer Trail and the birthplace of Washington wine. Savor the farm-fresh flavors of the valley.

Dineen Vineyards

J. Bell Cellars and Lavender

Come TO THE SOURCE • visityakima.com

CONTRIBUTORS

DREW BARDANA Illustrator Cover

CARA STRICKLAND Writer Lodging

ELLEN HIATT Writer Artist in Residence

JACKIE DODD Writer + Photographer Beervana

“The way you toast a marshmallow for a s’more is a true sign of character. I hold my marshmallow further away from the embers, turning slowly and patiently like a rotisserie until it’s evenly golden brown, crispy on the outside, and warmed to the center. How do you toast yours?”

“One of my favorite destinations is Walla Walla, a place that manages country and classy effortlessly. With so many people finding out about my favorite place, it can be hard to get somewhere to stay before everything is booked up. It’s wonderful when something new comes on the scene, like Yellowhawk Resort and Sparkling House. There are so many wonderful plans for the future there and lots to love in the present.

A reason to plan your next getaway, perhaps?” (pg. 60)

“Connecting with people and discovering what drives them to create is my passion. I really enjoyed graffiti artist Hyper, and his love for art and the people of the sub-culture who create graffiti art. The culture of that community is as fascinating as the work they create.” (pg. 32)

“I may be biased, but the Pacific Northwest has the most outstanding breweries and overall beer scene. No matter how many breweries I visit, there always seems to be a new one somewhere within driving distance that I haven’t tried yet. Maybe it’s the fact that the majority of the hops grown on this continent come from the Yakima Valley region, maybe it’s our superior water supply, or possibly the farm-to-fermenter mentality of our brewers, but there is no greater place than here to be a craft beer fan.” (pg. 16)

Drew Bardana is an illustrator.

He lives in Portland with his fiance and three tiny dogs.

Cara Strickland is an awardwinning writer specializing in food and drink, relationships, parenting, and books.

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Ellen Hiatt is a freelance writer with a communications firm, Hiatt Studios, and a full time job as Communications and Development Director of Skagitonians to Preserve Farmland, fulfilling her passion to promote sustainable land use.

Jackie Dodd is a writer, photographer and cookbook author serving up beer-infused recipes in Seattle.

EDITOR-AT-LARGE

Kevin Max

CREATIVE DIRECTOR

Allison Bye

WEB MANAGER SOCIAL MEDIA MANAGER OFFICE MANAGER DIRECTOR OF SALES BEERVANA COLUMNIST CONTRIBUTING WRITERS

CONTRIBUTING PHOTOGRAPHERS CONTRIBUTING ARTISTS

Aaron Opsahl Joni Kabana Cindy Miskowiec Jenny Kamprath Jackie Dodd Cathy Carroll, Melissa Dalton, Ellen Hiatt, Joni Kabana, Samson Lane, Kenneth Miller, Catherine Newry, Fintan O’Rourke, Lauren Purdy, Ben Salmon, Jonathan Shipley, Jen Sotolongo, Cara Strickland, Corinne Whiting Jackie Dodd, Nick Joyce, Nick Lake, Raymond Stiehl Drew Bardana

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All rights reserved. No part of this publiCation may be reproduCed or transmitted in any form or by any means, eleCtroniCally or meChaniCally, inCluding photoCopy, reCording or any information storage and retrieval system, without the express written permission of Statehood Media. ArtiCles and photographs appearing in 1889 Washington’s Magazine may not be reproduCed in whole or in part without the express written Consent of the publisher. 1889 Washington’s Magazine and Statehood Media are not responsible for the return of unsoliCited materials. The views and opinions expressed in these artiCles are not neCessarily those of 1889 Washington’s Magazine, Statehood Media or its employees, staff or management.

APRIL | MAY 2022

1889 WASHINGTON’S MAGAZINE 7

FROM THE

EDITOR-AT-LARGE IT’S FINALLY TIME to open our faces to the outdoors and breathe in the unmasked air of the Washington outdoors. This issue doubles down on glamping, a great way to reemerge into our environment. Glamping is a compelling mix of being in the elements unlike hotels but not ruled by them as you are when camping. Perhaps there’s no better way to travel in this post-Covid spring than from glampspot to glampspot, drinking in the world one unfiltered breath at a time. See our feature and Adventure to find your perfect glamping situation.

Another place to clear your mind and lungs is with a romantic getaway weekend on the Olympic Peninsula. Trip Planner (pg. 62) takes us on an itinerary that brings together wildflowers, stunning hikes, shellfish and cozy cabins. Likewise, a good road trip that opens to an amazing panorama is at Mount Shasta in Northern California. Grab your mountain bikes and bring a sense of adventure to the 14,176-foot peak and its massive surrounding forest (pg. 68).

There are many things you think you’ll never reference in an editor’s letter and this is one. On page 28, David Xavier Wesley introduces us to the DIY stock tank pool. Yes, it’s what it sounds like, and it’s pure genius. I expect these to pop

8 1889 WASHINGTON’S MAGAZINE

APRIL | MAY 2022

up all over after you see how easy this is to do for your own backyard.

Our Farm to Table delves into the emergent edibles market. Edible flowers, such as those grown at Blooms Winery on Whidbey Island and used in dishes there and at restaurants around the state are adding taste and beauty to food presentation. Turn to page 20 to learn more and recipes to make at home.

We have the honor of being able to catch up with and feature the Seattle Sounders’ all-time top scorer, Fredy Montero, for Mind + Body (pg. 30). The boy with big dreams from Columbia walks us through his journey and his workout routine.

Probably the best thing you’ll see this year begins on page 38. Christopher Boffoli makes life scenes from miniature figures at work or play on life-size food items. Sporty figures climbing the indoor climbing wall that is a sheet of the candy buttons. Small men fishing the hole of a white-frosted donut. A custodian mopping up a line of mustard on a hotdog. These images are at once funny and sad, but bring humility to how we live and what we do as humans. However that is, use this issue to explore more of the world around you!

1889 ONLINE More ways to connect with your favorite Washington content www.1889mag.com | #1889washington | @1889washington

ADVENTURE MAIL More Washington, delivered to your inbox!

Sign up for 1889’s Adventure Mail newsletter and get access to the latest trip ideas, giveaways, design inspiration and more. www.1889mag.com/1889-newsletter

#1889WASHINGTON Discover local inspiration daily by following us on Instagram @1889washington or on Facebook at www.facebook.com/ 1889Washington. What to share what your Washington looks like? Tag us in your photos and videos or use #1889washington for a chance to be featured.

WASHINGTON: IN FOCUS Have a photo that captures your Washington experience? Share it with us by filling out the Washington: In Focus form on our website. If chosen, you’ll be published here. www.1889mag.com/in-focus photo by Robin Akkerman Mount Rainier welcomes us home on a flight into Seattle.

APRIL | MAY 2022

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SAY WA? 12 FOOD + DRINK 16 FARM TO TABLE 20 HOME + DESIGN 24 MIND + BODY 30

pg. 30 Learn about Seattle Sounders’ leading scorer and his workout routine in Mind + Body.

Jane G. Photography/Seattle Sounders FC

ARTIST IN RESIDENCE 32

say wa?

ur yo ar rk ma end

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Tidbits + To-dos written by Lauren Purdy Snohomish Wine Festival Just a stone’s throw from Seattle, the Snohomish Wine Festival highlights the best small wineries in the foothills of the Cascades. Festivities kick-off Saturday, March 5 at noon in the pastoral setting at Thomas Family Farm and feature seventeen northwest Washington-based wineries with additional local beer, cider and kombucha brewers including 425 cellars, Hammered Dwarf Cider and Glory Kombucha among many others. www.snohomishchamber. org/winefestival

r ou r k y da r a m en

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Coupeville Musselfest Immerse yourself in the freshest shellfish the Puget Sound has to offer at the Penn Cove Musselfest. Located in the heart of the Coupeville Historic Waterfront, this three-day culinary celebration will feature the region’s bold and briney mussels as well as Washington winemakers, brewers and fine food purveyors. Stop in for one of the weekend’s events, including a seafood chowder tasting, mussel beer and wine garden, and tour of the mussel beds. Festival programming extends from March 4-6. www.thepenncovemusselsfestival.com/schedule

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Angela Sterling

Swan Lake

ca mar le k yo nd ur ar

Kick-off your spring by getting tickets for the Pacific Northwest Ballet’s latest production of the Tchaikovsky classic Swan Lake. Each element of this production is carefully crafted, from the masterful choreography and intricate costumes to the iconic score. At the heart of the ballet’s plot is a classic tale of good versus evil that will keep audiences from all walks of life on the edge of their seat. Tickets are available for performances running April 16-24 at McCaw Hall in Seattle. www.pnb.org/season/ swan-lake

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say wa?

Silver + Salt During your next stroll through Pike Place Market, stumble upon Silver + Salt, a locally-owned handmade jewelry offering out-of-the-limelight conflict-free gemstones and recycled metals. A creative labor of love by craftswoman Christine Heidel, she finds the inspiration for her pieces from sustainably sourced materials and draws from her landscape photography background.

Peruse her full collection of rings, earrings, and necklaces at her brick-and-mortar shop or online. www.silverandsalt.co

m

calark you end r ar Orcas Island Pottery Hidden among the pristine beauty of the San Juans, Orcas Island Pottery is a quintessentially Northwest studio complete with whimsical treehouse adorned with clay art installations. Located on the West Beast, just adjacent to Eastsound, this artist haven is tucked against old growth cedars and Douglas perched on a 100-foot-high bluff overlooking the President’s Channel. Discover the work of local artists’ work including dinnerware collections inspired by the landscape of the Pacific Northwest. www.orcasislandpottery.com

ca

r ou r k y da ar m en

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Christina Quarles Exhibit

Skagit Valley Tulip Festival

The largest presentation of her work to date, the Christina Quarles exhibit surveys the artist’s paintings of the last three years and features the domestic debut of a large-scale installation that playfully references trompe l’oeil—an optical technique for producing the semblance of depth that the artist relates to the illusory boundaries that demarcate the self. Opened in early March, this exhibition at Seattle’s Frye Museum also includes a vast selection of Quarles’s drawings and paintings. Quarles’s work explores the universal experience of existing within a body, as well as the ways race, gender and sexuality intersect to form complex identities.

A Pacific Northwest classic, the Skagit Valley Tulip Festival returns in full form this year after a two year hiatus.

Previous gardens including the RoozenGaarde and Tulip Town will be in full bloom and on display. Additionally, the festival committee has added a new field for this year’s celebration—Garden Rosalyn.

The Skagit Valley Tulip Festival runs April 1-30.

www.fryemuseum.org/exhibition/7435

www.tulipfestival.org

APRIL | MAY 2022

1889 WASHINGTON’S MAGAZINE 13

Reuben Fence

say wa?

Devin Champlin came out of the pandemic with pancakes and a full solo album.

Musician

Adventurous Folk Bellingham’s Devin Champlin gently expands his throwback sound written by Ben Salmon ASK DEVLIN CHAMPLIN how his day is going, and there’s a decent chance he’ll tell you it’s going well, and then he’ll talk about his breakfast.

“I’m feeling good,” he said in a recent telephone interview. “I had some pancakes.”

This is a man whose primary band, The Sons of Rainier, named their most recent album Down in Pancake Valley. The photo on their Bandcamp page features Champlin and his three bandmates eating plates of pancakes.

So … what’s up with the pancakes?

“I’ve always been a morning person, and who doesn’t love breakfast food?” Champlin said. “It’s just one of those simple, happy pleasures.”

That last sentence could also describe Champlin’s 2021 solo album How to Change from Blue to Green. Recorded entirely on an old-school four-track recording machine in his Bellingham home, the album finds Champlin gently expanding his sound beyond the throwback predilections of his previous work, both with The Sons of Rainier and as a solo artist.

The first evidence of this comes two seconds into Blue to Green’s first track, “Out and About,” when a simple, plucked acoustic guitar is joined by the sound of a synthesizer, but not the kind of synthesizer so prevalent in modern music. This synth’s tones feel as though 14 1889 WASHINGTON’S MAGAZINE

APRIL | MAY 2022

they’re spherical and softly glowing, like languid drops of molten melody. A vintage-sounding keyboard dresses up the songs “Superstitious” and “Dancer,” too, while the album’s third track, “Earth Ship,” is essentially an ambient song that hovers and hums for five minutes.

“I had not been playing with keyboards and electronic sounds for very long, so I was feeling very inspired by that stuff,” Champlin said.

“I do play a lot of ambient and spacey instrumental music on guitar or whatever, but that’s stuff I never really release. It’s just more of my late-night musical meditation therapy.”

Indeed, Champlin’s earlier albums feature mostly old-time music, fiddle tunes, traditional folk songs, acoustic blues and so on. But he grew up playing in punk bands in Chicago, and he has always listened to a wide range of styles, from heavy rock to free jazz. So when he came across an inexpensive synthesizer that needed some repairs, he bought it, fixed it up and started working to incorporate it into his music. (Worth noting: Champlin spends his days making and repairing guitars in his shop in downtown Bellingham.)

“This kind of stuff has always been there in my personal taste,” he said, “I just haven’t really been pursuing it as far as my artistic output.”

Most of the songs on Blue to Green were written and recorded in the early days of the Covid pandemic, Champlin said. With his newto-him synth at his side and nowhere to be during lockdown, he dove deep into songwriting and came out feeling creatively invigorated and motivated to share his art with the world. In fact, Champlin is already preparing a follow-up album full of songs like “Earth Ship”— instrumental experiments.

“I’ve been writing a lot, and I think a lot of it is my outward social life—all of our social lives—has been so shifted by the pandemic, I end up spending a lot more evenings at home,” he said. “So I’m not watching TV or whatever. I’m just nerding out and playing a lot of music. I’m creating this stuff, and I’m proud of it and I want to put it out into the world.”

say wa?

Bellingham-based author Clyde W. Ford has a wealth of lived experience behind Think Black, his memoir.

Bibliophile

Thinking Black and White Acclaimed author explores racial justice through memoir and nonfiction interview by Cathy Carroll

CLYDE W. FORD of Bellingham is an award-winning author of thirteen works of fiction and nonfiction. He is also a software engineer, chiropractor and psychotherapist. THINK BLACK, a memoir about his father—who became the first Black software engineer in America after being hired by IBM— won the 2021 Washington State Book Award for Creative Nonfiction. Amistad Press, a division of HarperCollins, also is releasing his latest, Of Blood and Sweat: Black Lives and the Making of White Power and Wealth, in April.

How much did your work as a psychotherapist play a role in writing THINK BLACK? My training and practice in psychotherapy greatly influenced the writing of THINK BLACK. First, you do not go through psychotherapy training without yourself participating in psychotherapy. In unearthing issues related to my family of origin, one of my therapists, a famous psychotherapist in her own right, Joan Winter, challenged me to interview my parents.

So, over the course of three summers I visited my father in upstate New York, and took long walks with him along the Hudson River where we talked about the issues in our family, in my upbringing, and in the years he worked at IBM. Much of THINK BLACK comes from those interviews with my father.

And … psychotherapy helped me become more comfortable with revealing aspects of myself that I might otherwise have been afraid of, ashamed of, or embarrassed to admit. THINK BLACK is filled not only with insights about my father, but insights about who I’ve become because of him. I do not think those insights about myself would have come as easily to me, nor would I have been as willing to communicate them to readers, had I not had the benefit of psychotherapy myself.

How could your latest book help people make a difference regarding racial equality?

I am a firm believer in a process most prominently begun in South Africa after apartheid called “Truth and Reconciliation.”

Now, South Africa is not a perfect society by any means—there

are still huge gaps between the economic well-being of Black and white South Africans. But South Africa, largely under the leadership of the late Desmond Tutu, tried an important experiment at bringing about racial equality.

The TRC Commission, as it was known, basically said to white South Africans who’d participated in some of the worst crimes of apartheid: If you honestly and transparently reveal what you did in front of those whose lives you upended, and if you listen to the impact of your actions on the lives of these individuals, then we the TRC will grant you amnesty.

Now a TRC in America regarding slavery would be different, for sure.

There’s no one alive who was part of the system of slavery. But the long tentacles of slavery are still present today—discrimination in housing, banking, insurance, education and voting rights, for example.

So an American TRC about slavery would say to those white Americans who may not have had anything to do with slavery but still benefit from that system through inequitable treatment of Black Americans: If you listen to how the system of slavery has affected Black Americans, and participate in developing means of correcting that injustice, then we can move forward, and in this way everyone can make a difference.

The key point in … (that) process is that you cannot have reconciliation until you have truth, and Of Blood and Sweat: Black Lives and the Making of White Power and Wealth, is one step in telling the truth, prior to reaching racial reconciliation.

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food + drink

Beervana

Beer Dinner Parties— Are We There Yet? Fair Isle Brewing thinks we are written and photographed by Jackie Dodd WHEN IT COMES to post-pandemic dining, most of us are still a bit tentative, but at our core ravenous to get back to a world that includes the emotional ease of dining out on a whim, sans mask. Will we ever go back to the days of “try my beer” conversations with people we just met at a beer fest? Will we ever go back to the crowded beer fest at all?

The answer, of course, is yes, but it’ll take time. Between now and the day when the harsh sting of quarantine life is dulled to a distant memory, there will be a hazy area that will be a bit of both. A moment in time that may last years that will include modified dining, sparse beer fests, a feeling of indulgence and a slight guilt of enjoying a night out. It feels almost reckless, in a way, to eat out for no reason, but it’s also part of finding our way back to normal and figuring out the new rules in this same world.

Fair Isle Brewing is taking a step forward into these newly charted waters with a dinner and beer pairing series. A hopeful return to a world where sitting down at a communal table, sharing beer and plates of food will be an oldnormal we all crave. Tessellate, a new dinner event hosted

by Fair Isle, is more than just a simple beer and food pairing, it’s a series of events that bring thoughtfully curated food from talented local chefs together with cellared, expertly aged beer from Fair Isle’s collection of barrel-aged farmhouse beers. “This idea of a modern-day supper club, coupled with exclusive beer offerings from our cellar represents a pivotal experience we were aiming to share with guests in our space,” WHO said.

It’s hope on the horizon, a small step into the world after the ice has started to thaw and the first crocus starts to sprout from the frozen ground. It seems that the ship might be righting itself and headed for calmer waters. In fact, most of Fair Isle’s events sold out within days of posting as a harbinger that the world is ready to reboot. The price for a multi-course chef’s tasting with beer pairing is $85 per person. As they say, it’s not just a simple dinner and pairing, it’s a curated experience. This dinner series, Tessellate, is a full-circle moment. A way to bring people back together and remind us all that there is life out there on the horizon, and it’s best paired with good food and great beer.

936 NW 49TH ST SEATTLE www.fairislebrewing.com

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Are we there yet? Dinner parties and social dinners?

Fair Isle Brewing’s communal dinner event sold out in days.

VODKA FOR THE OUTER CLASS

WATER WITH A PEDIGREE. Our water is glacier-fed spring water that originates up on the Coe and Eliot glaciers on Mt. Hood. We keep the minerals present, which provide a brisk, epically clean finish that echoes its origins.

A LITTLE LOVE FROM ONE CLEAR LIQUID TO ANOTHER.

We’re a proud partner of The Freshwater Trust, a non-profit whose mission is to preserve and restore freshwater ecosystems, including rivers, streams and creeks across the West.

TM

Proudly distilled and bottled by Hood River Distillers, Inc., Hood River, Oregon. © 2022 Timberline ® Vodka, 40% Alc/Vol, Gluten Free. www.timberlinevodkas.com. Stay in Control ®.

Pybus Public Market

food + drink

CRAVINGS FRENCH FOOD Not far from Pike Place Market, you’ll find this quintessential French bistro.

Le Pichet is named for the earthenware pitchers your wine is served in, along with a curated selection of dishes from breakfast to dinner (with a sumptuous lunch selection in between). Don’t miss the roasted chicken for two (the hour wait is worth it), though it’s hard to go wrong with anything on the menu.

1933 1ST AVE. SEATTLE www.lepichetseattle.com

LAVENDER-FLAVORED EVERYTHING In the heart of Coupeville, on Whidbey Island, there’s a lavender-scented (and -flavored) paradise. Stop into Lavender Wind for everything from lavender tea and shortbread to culinary lavender and extracts, honey and even ice cream.

Gastronomy

Pybus Public Market in Wenatchee opened in 2013 and has been buzzing with the latest in food, wine and local crafts ever since.

Pybus Public Market written by Cara Strickland IN THE HEART of historic downtown Wenatchee, Pybus Public Market is a bustling hub filled with carefully curated restaurants and shops, a little something for everyone. The market opened in 2013, and the name pays homage to E.T. Pybus, who came to Wenatchee in 1911 and went into the steel business. His warehouse for Pybus Steel now hosts the Pybus Market. The market houses sixteen tenants year round, and also hosts the Wenatchee Valley Farmer’s Market seasonally (May-October). If you’re looking to dine, choose from Fire (wood-fired pizza), South (Central and South American cuisine), Ice (crepes and gelato), The Taproom by Hellbent Brewing (beer and pub grub), and American food from coffee and pastries to sandwiches and thoughtful entrees at Cafe Columbia, Huck @ Pybus, and Little Red’s Bakery and Espresso.

While you’re there, don’t forget to check out the specialty food and drink purveyors—taste Jones of Washington wine and McGregor Farms mead. Sample the many olive oils and vinegars at D’Olivo, and pick up something to cook or add to a charcuterie board at Mike’s Meats & Seafood, Royal Produce or The Cheesemonger’s Shop.

COCKTAILS If it’s been a while since you’ve visited TMAC’s, you might not be aware of their expansion and remodel. The beautiful space provides the perfect backdrop for all kinds of delicious experiences, but the standout for me is the gorgeous new eighteen-seat bar and the craft cocktails made there. The menu is always changing, but it’s balanced, seasonal, and beautifully presented.

80 N. COLVILLE ST. WALLA WALLA www.tmacsww.com

PASTRIES You might have to work a little to figure out the hours for Essencia Artisan Bakery, but it’s worth it for handcrafted macarons that melt on your tongue, croissants that taste like France, and tarts to brighten any day. Check back regularly for a rotating selection and holiday treats all year long.

4 N. 3RD ST. YAKIMA Essencia Artisan Bakery on Facebook

3 N. WORTHEN ST. WENATCHEE www.pybuspublicmarket.org

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15 NW COVELAND ST. COUPEVILLE www.lavenderwind.com

APRIL | MAY 2022

food + drink

BEST PLACES FOR

COOKING CLASSES WHISK This kitchen supply store will teach you how to cook or bake something fabulous and then set you up with everything you need to recreate it at home. With classes from pasta making, Thai food, macarons and croissants, there is something for every palate. Be sure to book ahead, as these sell out quickly.

10385 MAIN ST. BELLEVUE www.whiskcooks.com

During the day, the Inland Northwest Culinary Academy trains the next generation of culinary professionals at Spokane Community College. At night, novices and accomplished cooks alike can learn how to make Italian dumplings or paella in the state-of-the-art teaching kitchen. You can also pop by Orlando’s to taste the culinary student’s work (or pick up some bread from the baking students).

1810 N. GREENE ST. SPOKANE www.ccs.spokane.edu

PCC MARKETS You’ll find classes for kids and adults in eight PCC Markets locations, as well as a selection of online classes. Choose from classes in preservation, gluten-free baking, or Persian cuisine, plus many more. Classes are either demonstrations or cook-along sessions with a variety of guest instructors. Check out the multi-day kids cooking camps!

8 PCC MARKET LOCATIONS ONLINE www.pccmarkets.com

KING ARTHUR BAKING SCHOOL In normal times, you can attend classes in person in Skagit Valley, but though that isn’t an option at the time of printing, now it’s possible to take classes—from kids classes, to home bakers and professionals—right in your own kitchen.

Whether you’re looking to hone your sourdough game, or you’d like to try your hand at a Cornish pasty, or a sweet or savory pie, you’ll find it here.

11768 WESTAR LANE ONLINE BURLINGTON www.kingarthurbaking.com/baking-school

Ari Nordhagen

INCA AFTER DARK

Feast World Kitchen is a Spokane incubator for global foods as interpreted by its immigant and refugee members.

Dining

Feast World Kitchen written by Cara Strickland IN 2019, Feast World Kitchen became a nonprofit. The goal was ambitious—to create a place where former refugees and immigrants in Spokane could guest chef a meal for the community—an incubator for those who wanted to start their own food businesses eventually, as well as a place to connect and find community. They started slowly, with catering, in the fall of 2019, but when Covid shut down events, it was time to pivot to takeout. At first it was just one day a week, but Feast kept adding more until a year later, in April of 2021, it began to offer food Wednesday through Sunday, both lunch and dinner. Some of their chefs have already launched their own businesses, while others like serving an occasional meal to the Spokane community, sharing a cuisine that is most often not readily available at a local restaurant.

So far, Feast has hosted more than sixty chefs, representing more than thirty-five countries. One week at Feast might look like food from Sudan, India, Columbia, Jordan and Korea. Patrons can order ahead and take their food to go, or walk up and order on the spot. The patio is ready for visitors who want to stay and enjoy their food. For many of the guest chefs, the goal is to choose a recipe they think the community will enjoy that also might be the thing they’d serve for a special occasion to their family—a birthday or a wedding. The results are authentic, special food that is rare in this part of the Pacific Northwest.

1321 W. 3RD AVE. SPOKANE www.feastworldkitchen.org

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farm to table

Blooms Winery on Whidbey Island grows produce and edible flowers for its restaurant, 5511 Bistro.

Farm to Table

Petal Party

Edible flowers enhance Whidbey winery meals and cocktails at trendy Seattle bars written by Corinne Whiting HISTORY BOOKS SHOW that edible flowers proved particularly popular during the Victorian era, yet modern-day meals in the Pacific Northwest demonstrate that chefs use them to beautify seasonal dishes, too. On the gray January morning, small bursts of color were popping up at Blooms Winery on Whidbey Island.

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Originally from the Bay Area, Virginia Bloom and her husband met in school and moved to Washington in 1975. After visiting a friend, they fell in love with the beauty of Whidbey, where they later raised both of their children. After getting their winery license in 2003, they initially operated as a wholesaler until opening a tasting room. They learned that visitors also wanted to hang out, listen to music and, most importantly, enjoy good food. “We realized that was an important component we were missing,” Bloom said.

Eventually they bought a one-acre property on which they built a two-story building (opened in September 2018). The new venue—with a winery downstairs and restaurant above— sits atop one of the island’s highest ridges, and offers scenic views into Freeland. “We have lovely gardens, and one of our areas for outdoor seating we refer to as our kitchen garden and patio, where everything growing there is edible,” she said.

farm to table

“It’s one thing to put [flowers] on so they look cool, it’s another to actually enhance the dish.”

Photos: Blooms Winery

— Virginia Bloom, Blooms Winery owner

On their land, they grow herbs, seasonal veggies (such as squash and green beans), flowers and five varieties of berries. Additionally, they have rhubarb, fig, kiwi and persimmon trees, though many are too young to have produced any fruit just yet. Guests can also dine in The Rose Lawn, home to more treasures that may just end up on their plates. “Edible flowers abound, and many of our dishes are adorned with them,” Bloom said.

The winery has a full-service restaurant, 5511 Bistro, where they always try to incorporate local and seasonal food. A fresh creative menu comes from chef Alvaro Lobon, a Spanish native who was trained in French cuisine. Alvaro has now been with the property for nearly a year. He makes everything from scratch, from stocks to vinaigrettes. Bloom and her husband have always preferred natural and organic foods. “It’s great to find chefs willing to see the same vision you see.”

The three outdoor seating spaces allow customers to chat with the restaurant team while they’re out there harvesting. “People really like that connection,” Bloom said. In January, edible flowers were still twigs. Yet as the season evolves, so do the vibrant blooms. Flowers from herbs like thyme and rosemary get used in the restaurant’s dishes, as do pansies, marigolds and lavender (deliciously mixed into a lavender-lemon crème brulee). Then there are rose petals, one of the most common options used for decorative purposes.

Bloom especially likes using primroses and pansies because of the variety of hues found in each petal. With mums, for example, the staff picks off petals to sprinkle dishes with alluring pops of orange and purple.

But when it comes to edible flowers, you have to experiment with the flavor profile, Bloom noted. Some options don’t actually enhance the flavor—adding tastes that are too bitter, too strong or too woodsy—and are better left as a garnish. In those cases, the chef often leaves whole flowers intact, so that it’s more obvious to the diners that they’re meant to be more of an aesthetic addition than part of the meal. “It’s one thing to put [flowers] on so they look cool, it’s another to actually enhance the dish,” Bloom said.

Exquisite flowers are often used to jazz up cocktails too, explained Jon Christiansen, beverage manager for Seattle-based Saigon Siblings (Ba Bar and Monsoon). “We drink with our eyes, and it’s tough to match for making a drink pop visually,” he observed.

Christiansen and his team get their dried flowers from shops on the internet and Merlino Foods. “Fresh can be from Whole Foods, my garden (dandelion petals, pansies, borage), cherry blossoms foraged from the yard and the neighborhood around Monsoon,” he said. “And the best—Johnny jump-ups and nasturtium were from the police station on 12th in Capitol Hill, when it had flower boxes.” Ba Bar had a waiter who tended to the boxes there.

A few of Christiansen’s favorite ways to give his drinks a boost?

“The visual from rose petals stacked high in a Collins on top of a fizz is mesmerizing,” he said. “Borage is fantastic—the mildly sweet cucumber pop in the bud is great in the right drink, and just so pleasant all on its own. Our Sayulita at Monsoon has hibiscus-infused tequila—dried hibiscus on top of a dried lime wheel floating in the coupe gives a rustic, almost thorny appearance and tanginess on the nose. Oregano flower is cute as a button, is great for aroma, and works great with orange and cantaloupe juice.”

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farm to table

Washington Recipes

No Longer the Garnish, Edible Flowers are Enhancing Taste

Breakfast, Lunch & Sinner Cocktail SEATTLE / Ba Bar Jon Christiansen

• ¾ ounce Père Magloire calvados • ½ ounce Batanga tequila reposado • ½ ounce Rothman & Winter Orchard apricot liqueur • ½ ounce honey syrup (2:1, honey:water) • ¼ ounce Dolin blanc vermouth • 1 ounce amber beer • ¼ ounce tartar water (1:1 cream of tartar:water) • 1 ounce heavy cream • 1 whole egg • Sprinkling of dried marigold flowers Add all ingredients to cocktail shaker and shake. Strain over Irish coffee mug, sprinkle with dried marigolds, and enjoy.

Ba Bar’s Breakfast, Lunch & Sinner cocktail.

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farm to table

Eggplant Tartelette

FREELAND / Blooms Winery & 5511 Bistro Chef Alvaro Lobon FOR THE PATE BRISEE (Makes at least 4 3-4” tartelettes) • 11/4 cups all-purpose flour, plus extra for rolling • 1/2 teaspoon salt • 1 teaspoon sugar • 8 tablespoons chilled, unsalted butter, cut into 1/2-inch cubes • 3 to 4 tablespoons ice water FOR THE EGGPLANT CREAM • 4 cups cooked eggplant • 1/2 cup heavy cream • 1 teaspoon fresh thyme, chopped • 2 teaspoons fresh parsley, chopped • Salt and pepper to taste TO PLATE AND SERVE • Mixed color cherry tomatoes, cut in half • Edible flowers such as pansy, primrose, chive flower, rose or geranium • Fresh chives, chopped FOR THE PATE BRISEE Whisk together the flour, salt and sugar, or place into a food processor and pulse until well combined.

Add half of the butter cubes, and pulse several times. Add the other half of the butter cubes, and repeat.

(In lieu of using a food processor, this can be done by hand using a pastry cutter; simply do the two additions of butter until you have a fine crumbly mixture before adding the cold water.)

Add two tablespoons of ice-cold water to the food processor bowl and pulse several times. Then slowly add more ice water, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together.

(By hand, simply mix with a fork until it begins to hold together.)

Remove the mixture from the food processor and place on a very clean, smooth surface. Use your hands to press the crumbly dough together and shape into six individual disks with a little flour on all sides. Wrap the discs in plastic

wrap, and refrigerate for at least an hour.

Remove the disks from the refrigerator, and let it sit for 10 to 15 minutes to take enough of a chill off so that it becomes easier to roll out. Place a dough disk on a lightly floured, clean flat surface.

Sprinkle some flour on top of the disk. Roll out the dough to a 5-inch circle, with a thickness of about 1/8 of an inch. Gently lay onto a 4-inch tartelette pan, lining up to evenly fit pan. Gently press down to line the dish with the dough and get it into the fluted sides. Press the edges even with the top of the pan. You can freeze these at this point, or chill until they are all complete and ready to cook.

Pre-heat oven to 325 degrees.

Line the inside of the tart pan with parchment paper or aluminum foil, up the sides and over the bottom of the crust, allowing it to extend by a couple of inches on two opposing sides. Cover the bottom of the crust with pie weights. You can use ceramic weights, dry beans, rice or white sugar.

Bake at 325 degrees for 20 to 25 minutes, until you see a nice golden edge. Remove from oven. Let it cool thoroughly before removing from pan. (These will also freeze well at this point.)

FOR THE EGGPLANT CREAM Slice the eggplant in half before roasting it. After slicing it, salt it and roast in the oven for about 30 minutes at 300 degrees. Remove the flesh from the skin using a spoon. Place the eggplant in a food processor, add cream and herbs, and blend until smooth texture.

TO FINISH, PLATE AND SERVE To plate, fill each tart shell with the eggplant cream, leaving about ¼ inch space from the top. Decorate the top of each tart with sliced mixed cherry tomatoes, petals from seasonal edible flowers and chopped chives.

Serve at room temperature.

Scarlet Begonias With a Touch of the Blues SEATTLE / The George, Fairmont Olympic Chef Thomas Cullen FOR THE SCALLOPS • 6 pieces of U10 scallops • Kombu seaweed • Mirin • Touch of sea salt FOR THE BUTTER SAUCE • 2 shallots, sliced • 1 pinch peppercorns • 2 thyme sprigs • 1 bay leaf • 1 pinch lavender leaves • Salt to taste • ½ pound butter, cut into tablespoon-size pieces • 2 tablespoons heavy cream • 1 cup white wine GARNISH INGREDIENTS • Lavender flowers • Begonia flowers PREP THE SCALLOPS Slice the scallops width-wise. Rub two large pieces of kombu with mirin using a gloved hand, season scallops with a very light touch of sea salt. Place scallops in between the two pieces of kombu, wrap with plastic, and refrigerate for one hour or overnight.

FOR THE BUTTER SAUCE In a small sauce pan simmer white wine, shallot, thyme, peppercorns, bay leaf, until wine is almost dry in pan. Add the heavy cream, and simmer until you can draw a line through the bottom and it doesn’t run back easily. Add lavender leaves, and turn down heat to its lowest setting and slowly whisk in butter one piece at a time, until all incorporated. Season with salt, and pass through a fine mesh strainer. Keep somewhere warm.

FOR THE SCALLOPS Get a saute pan screaming hot, with enough oil to cover the bottom of pan. (Any preferred oil will do; Chef prefers grape seed or ghee.) Take scallops out of kombu cure, pat dry with paper towel, and place presentation side-down in pan; don’t touch until you see the edges start to brown. Once scallops get a good sear, they will release easily from the pan, remove them and place on a paper-lined plate to rest. Choose dishware to plate, perhaps a black bowl so the sauce can pool—and serves as a nice contrast to the butter sauce and flowers. Place a ladle of butter sauce in bowl. Lay scallops in the butter, and garnish with clipped petals of lavender and begonias.

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Lisa S. Town/Atelier Drome

home + design

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home + design

The living room of an architect’s remodel in Leschi.

Make It Personal An architect’s Seattle remodel is filled with color and personality written by Melissa Dalton “FINDING JOY” HAS become a common enough mantra in our culture, but even so, Michelle Linden thinks it needs to be part of the design process more often. “A lot of times, people try to design similarly to what everyone else is doing,” Linden said. “They think, ‘What about ten years from now?’ Or, ‘If I sell it, will someone else like it?’ And the results of that kind of thinking is a home that you like just fine, but it doesn’t necessarily make your heart flutter.”

Linden’s recently completed remodel of her own Seattle house sought to do just that. As principal architect and cofounder of local studio Atelier Drome, she was tired of commuting to her Pioneer Square office from the University Village area. She and her husband found a 1900 house in the Leschi neighborhood on a nicely wooded lot to relocate. Previous owners had added on in the ’50s and also done some recent updates, but there were some head-scratching outcomes.

“Before, with the bathroom, you would come out of the shower, open the door, and you were facing the window that was directly across from the neighbor’s front door,” Linden said.

“A lot of times, people try to design similarly to what everyone else is doing. They think, ‘What about ten years from now?’ Or, ‘If I sell it, will someone else like it?’ And the results of that kind of thinking is a home that you like just fine, but it doesn’t necessarily make your heart flutter.”

— Michelle Linden, Atelier Drome principal architect and co-founder

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Photos: Lisa S. Town/Atelier Drome

home + design

CLOCKWISE, FROM LEFT Oak floors and white walls balance bright colors and thrive in light. An oak island and blue-green cabinets make the kitchen stunning. A built-in bench was a perfect choice for a windowed corner.

After purchase in 2014, the couple lived there for four years before making any changes, and that waiting offered insights that shaped the new design plan. “I never would’ve known that the second bedroom had the best sunlight of the whole house if I had just started right away,” Linden said.

Other pain points also became quickly apparent: how a wall that separated the kitchen from the main room hemmed in the cook and blocked easy flow between rooms when the couple entertained. That the existing hallway was too large and wasted much-needed space. And of course, that they wanted a private bathroom for their bedroom on the main floor and a powder room for guests.

The couple moved into the basement guest suite during the five-month overhaul, and Linden started by opening up the main living areas to each other, enlarging the kitchen in the process. Easy sightlines and sunlight is now spread throughout 26 1889 WASHINGTON’S MAGAZINE

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the main living areas, and white walls and oak flooring balance bright spots of color. Now, one wall of the kitchen has rich bluegreen cabinetry hosting the main components—refrigerator, stove, sink, and pantry—while an oak island serves as a prep counter and protects the cook from the circulation flow.

Across from the kitchen, Linden had a built-in bench fashioned by Shane Staley Furniture tucked under the windows to wrap one corner of the dining room table. The adjacent living room is defined by an expansive sectional, good-looking from all angles since it floats in the center of the room, and positioned in front of the fireplace. There, Linden created a striking surround with Cava Tile, finishing it with a custom-mixed pink grout, which syncs with the custom rose-tinted mirror above the mantel. “I wanted to use color and pattern to inject some joy, but make sure that it was not overly stimulating, so it was still a peaceful place,” Linden said.

home + design

Photos: Lisa S. Town/Atelier Drome

That front bedroom with the best light was converted into a sunroom off the main area, perfect for watching T.V., reading, or just relaxing. Linden removed the ceiling to expose the original roof rafters, added skylights, and painted the exposed structural framework a cheery yellow color, fittingly called Benjamin Moore’s “Sunshine.” A new opening from the living room “visually connects the rooms now, but they’re still two distinct spaces,” Linden said.

As for the bathrooms, Linden split the existing bathroom into two, to fashion a private en-suite and a powder room off the main hallway. In the main suite, a luxe patterned tile from Ann Sacks covers the floor, and is tempered with white tiled walls, the original wood windows, a brass mirror from Rejuvenation, and black fixtures.

The powder room fosters a fun surprise upon opening the door: Linden wrapped the walls in custom paneling with a cascading diagonal motif that echoes the arrangement of the teak floor tiles. There’s no window, so the architect painted out the room in a dusky purple to create the effect of being “enveloped in color.” “A lot of times people are afraid of color and that they might get sick of it,” Linden said. “And that could happen. But in the meantime, you could have this really great experience and a place that you love, you know? When it no longer makes you happy, change it.”

Throughout the home, Linden followed her own advice, choosing colors and patterns with happy connotations. Yet used strategically, they don’t overwhelm or clash. Sculptural furnishings and art from independent designers and makers further keeps the mix personal. “I say, take a chance on the bright yellow ceiling. If that makes you happy, then it’s totally worth it,” Linden said. “I just want to encourage people to do a design move that, every morning when they walk into that room, it makes them feel good.”

AT LEFT The owners’ use of pink grout matches the rose-tinted mirror above.

ABOVE, FROM TOP Linden made two separate bathrooms from one, creating an en-suite and a powder room. The powder room is a nice little surprise for visitors.

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David Xavier Wesley

home + design

START WITH A STOCK TANK A stock tank is typically used for agrarian purposes, to provide drinking water for animals. They come in a range of sizes and prices, and can be found at farm supply stores, or increasingly, online.

As of press time, an 8’ stock tank was priced between $567 and $599 at online outlets.

Wesley opted for an 8’ tank, which fits about 5-6 people, and drove to La Grande, Oregon to buy it.

“They’re not easy to transport,” Wesley said. “I had a big U-Haul and it barely fit at an angle inside. So, consider how you’re going to get it home.”

GATHER THE PARTS After researching tutorials online, Wesley collected all of the necessary parts together, which included the metal basin, and an above-ground pool pump with a built-in filter. Make sure the pump is sized correctly for the amount of water that your pool will hold. The filter will need access to electricity.

PREPARE Wesley laid down pavers for the base of his pool— make sure your foundation is level and will comfortably handle the weight of the pool filled with water.

A DIY stock tank pool can serve as a cool dip or warm soaking tub in various seasons.

DIY: Stock Tank Pool WHEN DAVID XAVIER WESLEY was first contemplating how to design the outdoor area of his Walla Walla micro-resort, called the Wesley Walla Walla, he considered installing a large pool. However, the costs came out too high with such a limited pool season in the region.

The micro-resort includes a stand-alone cottage and eleven suites across two buildings, so instead, Wesley created a shared outdoor space that has two covered dining areas, a covered lounge, two hot tubs, and what’s colloquially known as a “cowboy pool,” or a stock tank pool, which is typically an aboveground soaking tub built from a galvanized steel water trough.

Since installation, the cowboy pool has proved perfect for “cooling down on hot summer days,” and “doing the hot-cold plunge in the shoulder season,” Wesley said, as guests can alternate between the hot tub and cooler waters of the soaking pool. The project is pretty inexpensive—$1,500 should cover it, depending on the pool size and finishing touches—and it’s a pretty easy DIY for someone comfortable with a drill.

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ASSEMBLE You’ll need “a decent drill with a hole-cutting attachment,” Wesley said. “It takes a steady hand and pressure to get through the metal, but you only have two holes to drill. Just make sure you have the right size, because you can’t go back.” Wesley had all of the necessary components on hand before making any cuts, to ensure accuracy and a watertight seal. Install the filter according to instructions.

FINISH Wesley added an optional thick vinyl interior liner: “It’s easier to clean, and adds a brighter blue tone to the water,” Wesley said. He also covered the top rim to create a padded edge to lean against, out of black noodle pool floats from Amazon that were sliced on one side. While the labor of installing the pool only took about 4 hours, Wesley added a deck and stairs to maximize the pool, which added about a week of work.

MAINTAIN Use chlorine tablets to keep the water clear of bacteria and regularly test the chlorine and pH levels. Keep the basin and pump filter clean, replacing filters as needed. There are also saltwater stock tank pool tutorials online.

home + design

Since 2010, Andrew Neyer has been creating a range of products, first to fulfill a need for his Ohio home, now going by the simple motto that each is something he would want to own. The Astro Mobile Light No. 1, as seen over Linden’s dining room table, is both chandelier and suspended sculpture, complete with rotating arms and glowing orbs. www.andrewneyer.com

Sculptural Accents From Michelle Linden’s Home Linden’s unique coffee table fluidly combines arched and square shapes, solids and voids, and comes from the aptly named studio Soft Geometry, which is based in India and the U.S. Handmade in powder-coated steel and available in a range of colors, it’s both functional and an artistic statement. www.soft-geometry.com

By braiding and sewing natural undyed Canadian wool, the Lands Rug from the Bainbridge Island-based Grain evokes the swoops and lines of farmland and crop circles, as seen from up high—perfect to lend a subtle pattern and texture below the perch of the living room sofa. www.graindesign.com

With open concept living, Linden needed good-looking furniture to float at the center of the room. Look no further than the elegant lines of Croft House sofas, which combine a wood and black steel base with deep, comfy cushions, and an eye-catching exposed leather and steel strap. www.crofthouse.com APRIL | MAY 2022

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mind + body

Sounders Scorer

The regimen of a Columbian boy who made his dreams come true written by Jonathan Shipley HE STARTED PLAYING soccer without shoes on his feet.

It’s quite a feat, then, that Colombian-born Fredy Montero is one of Major League Soccer’s great players. He is the all-time leading scorer for Seattle Sounders FC, and scored the first goal in franchise history. “I always knew,” he said, “that I have a God-given talent and that I should pursue my dreams.” His career on the soccer field is a testament to dreams fulfilled.

Montero loved everything about growing up in his native Colombia. He’d play with a dozen or more kids, kicking around the neighborhood. All they needed was a soccer ball and a love of play. “My mother would yell out the front door for me to come home and eat,” he said laughing, while talking about those early days playing into the night.

Soccer was a constant in the Montero household. His father played soccer and taught young Fredy the game. By the age of 6, Fredy was playing organized soccer. By the time he was a teenager, he realized that he was good at it. “I left for a different city to pursue my dream of being a professional soccer player.”

It didn’t start so well. He remembers his first professional soccer game. He was 17. “I touched the ball three times during the game,” he said with a laugh. “I was so nervous. I panicked. I didn’t know how to react. I wasn’t ready for it.” He got ready for it soon after.

Today, he’s played soccer around the world. He’s been on the Colombian national team several times. He’s been an MLS all-star. He’s played for teams in Europe and Asia, South America and Canada. He always wants to come back to Seattle though. “I love the city. I love the fans. I’ve played all around the world; played with all sorts of other teams, but Seattle. It’s tough getting away from it.”

He’s not planning on getting away from it. He laughed when asked about retirement and emboldened when talking about the new season. “I want to win a trophy. It’s been awhile since we lifted a trophy.”

For Montero, when dreams are fulfilled you just make new dreams. “I’m not the fastest, the tallest, the strongest, but I fulfilled my dreams. It’s possible.

It’s real. It’s amazing.”

He laces up his cleats and runs out onto the field to try and win another game.

Fredy Montero Seattle Sounders FC Forward

Age: 34 Born: Campo de la Cruz, Colombia Residence: Seattle

WORKOUT “We stretch. We do exercises. We activate all the major muscles.

Seattle’s generally cold, so it’s good to get them loose before practice.

We warm up on the field with running, jumping, long-distance running and sprints.

Our practices are typically around 90 minutes.”

NUTRITION “I eat very healthy.

My wife and I eat a lot of vegetables and carbs. For proteins, we eat chicken or fish.

We rarely eat steak, except on special occasions.”

INSPIRATIONS “I love my job. I love my family. I love my wife and kids.”

“I’m not the fastest, the tallest, the strongest, but I fulfilled my dreams. It’s possible. It’s real. It’s amazing.”

— Fredy Montero, Seattle Sounders FC forward

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The all-time leading scorer for the Seattle Sounders, Fredy Montero, pushes his game and life to the fullest.

Mike Fiechtner Photography/Seattle Sounders FC

mind + body

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artist in residence

Graffiti artist Hyper, right.

Wall Art Widely known graffiti artist Hyper puts his individual stamp on each new work written by Ellen Hiatt

THE PAINT CAN rattles and a swift movement across the cinder block wall sprays four gray, diffused lines of paint across what is to become the likeness of a building in the distance. Hyper and his crew worked through October rain, wet aerosol-delivered pigments dripping from the top of the building, to paint a stunning Phoenix, resplendent in burnt orange and fiery yellow hues. The message: “Rise Everett.”

“Half the days I don’t know how they were doing it,” said business owner Taylor Baehm. He is co-owner of Screenprinting NW, the business that sanctioned the mural. Baehm said the mural brought a lot of attention when it was first created last year.

“As soon as people started seeing the colors and the talent come to life …,” Baehm paused. “It’s captivating.”

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Photos courtesy of Hyper

artist in residence

ABOVE, FROM LEFT Hyper creates unique works each time he paints. Here Hyper works in Everett, where the city is rising out of its challenges.

The mural was one of 23 dreary building walls to get a makeover in an event Hyper created to bring some artistic life to the city. The murals were free if the building owner granted artistic freedom. Once a gritty mill town, Everett is re-making itself with a revitalized, urban waterfront and a budding, edgy arts scene.

“There’s negative you could find in any city. But the opposite is building and growing, and the best is yet to come,” Bahem said.

“Rise Everett,” indeed.

Hyper goes by his street graffiti name alone—it’s part of the culture of graffiti, a genre of art that has its roots in the hip hop scene, its genesis the antithesis of the disco-fueled parties of the ’60s and ’70s, all glitter and big shoes and bell bottoms. The “OGs” of that era—the Older Generation—were the disenfranchised youth, holding parties in abandoned buildings in New York, break dancing and deejaying. The visual artists among them adopted the least expensive art tool on the market (a can of automotive spray paint) and the least expensive canvas (the walls of the subway system and abandoned buildings).

The four key elements of hip hop have all had their day of recognition: deejaying, MCing, and break dancing are well recognized forms of art. But graffiti, with its inherent canvas of stolen city walls has all along been seen as “the devil’s work,” said Hyper.

“A lot of people still see it as vandalism. There’s a side of it that is vandalism,” Hyper acknowledges. “That is just the exposure side of it trying to be heard, trying to be All City. Many youth see it as a voice, as their art form, with no rules or boundaries. It’s their way of being heard.”

Going All City means anywhere in a city your graffiti tag can be seen. “It’s basically the roots of it. It’s where you learn to get your style and where your style starts. It’s unfortunate that’s where a lot of it has to start. It’s hard to explain. It’s still a part of a culture.”

City buildings bear witness to the evolution of an artist. “The way they shape and form their letters is how an artist evolves

and gets his own style. That’s the nice thing about graffiti. I personally change up constantly, trying to evolve with any art form.

Graffiti has started to evolve at a high level.”

You can see that evolution in his fine art, as well, which often includes calligraffiti.

Hyper’s wife, Brianna (also following graffiti culture to not use her last name here) said that calligraffiti takes inspiration from hieroglyphs, Middle Eastern and Asian languages. Sometimes the writing contains a message only the artist can recognize, she said. “Much like many graffiti styles.”

“There’s still an aspect of graffiti gangs marking their territory,” Hyper said. “Most of the time they still adhere to a set of rules. Certain things go over certain things, go over certain things.”

That code of conduct, the culture of graffiti, can be a flash point. Los Angeles graffiti artist, Hans, remembered crewing with Hyper in a graffiti festival in Saint Louis when the promoter asked Graffaholeks, Hyper’s crew, to paint over a young crew’s work on a sea container. Hans, this generation’s OG, diffused the tension unwittingly created by offering up cans of paint, the starving artists’ precious commodity.

“These are younger dudes from that area. They probably have to buy their paint or steal it. It’s a commodity. We don’t waste our paints. That was a tense moment. Hyper totally diffused it.

He totally smoothed it out and made it cool,” Hans said.

The OG in Hyper also helps new artists find their stride. “He’s an activator. He puts people in place and activates them. Leads by example and does more than his share of the work. He helps people expand,” Hans said.

“Hyper has the graffiti community behind him. A lot of people he knows from all around the nation, not just in town. He’s incredibly motivated,” said fellow graffiti artist, Spaz. “He’s one of the best graffiti artists out there.”

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STARTUP 36 WHAT’S GOING UP 37

pg. 38 Christopher Boffoli makes mountains out of candy and laughter from art.

Christopher Boffoli

MY WORKSPACE 38

Rec Room

startup

Seattle startups like Rec Room are on the move again and garnering big rounds of venture capital.

The Seattle Startup Scene Back with a bang, Seattle startups are pulling in huge investments written by Catherine Newry

BY MOST MEASURES, the Seattle startup scene is surging back from pre-Covid lows. The number of deals in the Seattle area jumped 134% to 494 in 2021 and the value of the deals rose 170% to $8 billion over the same period, according to the Pitchbook/ NVCA Venture Monitor.

Seattle companies such as Rec Room, Outreach, Highspot and Zenoti have raised venture rounds of $100 million or more over the past year, and raised Seattle’s profile as a unicorn incubator.

Rec Room is a social gaming company that launched in 2016.

It is a free download app that offers its users a collection of tools to make their own objects, virtual rooms and playable games such as virtual laser tag. Rec Room falls into an engaging category of social app meets user-generated content platform, through which its millions of users are helping Rec Room grow.

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sell like 20 smart, seasoned professionals. Last June, Outreach raised $200 million and employs more than 500 people in Seattle.

What separates it from the busy sector of sales software? Outreach claims to be “the only solution provider to integrate sales engagement, conversation intelligence, and revenue intelligence into one platform.”

Touted as one of Seattle’s newest unicorns, Highspot last year raised a $200 million round that valued the company at $2.3 billion. The company’s sales-enablement platform helps make salespeople more efficient, giving them technology to improve how they have conversations with prospective buyers. AI leverages data to help users optimize their time and sales. Its customers include Twitter, Siemens and Hootsuite among others. Highspot employs more than 500 people in Seattle, London and Munich.

Bellevue-based Zenoti raised $160 million in a Series D round last year as investors realized the large hole that Zenoti’s software would fill. The company started when former Microsoft director and product manager Sudheer Koneru made an observation. The salons and spas that he had invested in were woefully inadequate when it came to technology for scheduling, payments and inventory. Koneru teamed up with his brother, Dheeraj Koneru, also from Microsoft, and Zenoti was born.

The startup at the intersection of wellness and technology now serves global chains such as Hand & Stone, European Wax Center Gene Juarez and more.

what’s going up?

Ancestral Lands Reclaimed The Snoqualmie Indian Tribe buys 12,000 acres it had been promised

The Snoqualmie Indian Tribe acquired 12,000 acres of ancestral land in the Tolt River watershed.

written by Fintan O’Rourke IN A NOVEL CASE for conservation and tribal land, in February, the Snoqualmie Indian Tribe of Washington acquired nearly 12,000 acres of ancestral land promised to the tribe by the federal government in the 1930s.

The forested land in the Tolt River watershed had been used for industrial timber cutting for more than a century, but the Snoqualmie Indian Tribe intends to “sustainably harvest timber on the property as part of larger holistic plan to manage key ecosystems, support the diversity of native plant species and wildlife populations, and protect and build upon the Tribe’s cultural heritage and ancient connection to the site,” the Tribe said in a press release.

“Because of this purchase, roughly 12,000 acres of the ancestral lands of the Snoqualmie Indian Tribe are being returned to the People who have loved, cared for, cultivated, and protected them since the beginning of time, and who dearly felt their loss for over a century,” Snoqualmie Tribal chairman Robert de los Angeles said in a press release. “Going forward, our Tribe will sustainably manage these lands to produce revenue for our Tribe while we steward the functioning ecosystems and thriving wildlife populations that have shared these lands with our People since time immemorial.”

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my workspace

A Juxtaposition of Joy and the Mundane

Christopher Boffoli creates art, smiles and laughter with food and miniatures written by Joni Kabana

After looking at saturated Ektacrome slides from his father’s trip to Hawaii, Christopher Boffoli as a very young boy was struck by “an almost pageant of tropical greens and blues,” the likes of which he had never seen. Little did he know then that photography would become a highly lucrative career for him years later.

Always working with real food, Boffoli is constantly sketching ideas yet sometimes he will start with the tiny figures and “give them a destiny.” Scenes he creates, he said “are like my children, so it feels wrong to articulate a fondness for one over the others. I always find it much more interesting to go to exhibitions and stand back and watch which images viewers seem to laugh at and connect with. That’s so much more interesting to me.”

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Boffoli works with miniature toys and food (two common cross-cultural things that people enjoy), so it is no wonder that his images instantly went viral after an editor noticed his work in 2011. Today, Boffoli accepts assignments from major corporations and notable periodicals in addition to showing his prints in museums and selling his fine art prints via galleries.

Photos: Christopher Boffoli

my workspace

Boffoli works out of his kitchen in Seattle, where he conceives his concepts and recently added animation to the images. His work location sometimes surprises those who hire him or when tv crews show up to film him at work in his studio, but this does not deter Boffoli from developing his creations over his own time at home.

Citing the fact that as children we are “all living in a world that is out of scale with our own bodies and then also spending a lot of time playing with toys that are even more out of scale with the world,” his work resonates with many around the world, including Anthony Bourdain who wrote about him on his blog. His images evoke a sense of playfulness and joy, even while depicting mundane scenes of labor, mistakes and the drone of common activities. This juxtaposition brings us all back to where we started as kids—curious about anything that comes before us.

SEE MORE

Christopher Boffoli is represented by Winston Wächter Fine Art. See more of his recent work at www.bigappetites.net and on his Instagram @bigappetitesstudio.

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Sunshine for all Seasons!

Photo: Kay Gerdes

Bike Hike Glide Breathe - Please Recreate Responsibly 1-800-737-8462 visitsunnysequim.com

WISH YOU WeRE HERE GLAMPING IN THE HEART OF THE WILLAMETTE VALLEY 36 UNIQUE TRAILERS FIRESIDE CRUISER BIKES GRILLS POOL POUR-OVER COFFEE MEET US AT THE-VINTAGES.COM OR CALL US AT 971.267.2130

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Glamp On Discover alternative lodging options in enchanting spots around the state

written by Corinne Whiting

With so much getting stripped away in recent years, it’s quickly become clear to many that—despite whatever else is going on in the world—escapes into nature benefit the mind, body and soul. Luckily for Pacific Northwest residents and travelers, Washington offers a bounty of alternative accommodations, from decked-out yurts to revamped trailer pods. They can be found in dreamy locations along the rugged coast or nestled into the highest peaks.

“Besides the impacts of the pandemic driving travelers’ desires to be outdoors and identify lodging that is naturally socially distant,” said Corey Weathers, co-founder and chief executive officer of ROAM Beyond, “there has been a movement for a number of years to seek outdoor or open-air experiences and to take part in the unique lodging opportunities that ‘glamping’ provides.” Here are some options for getting rejuvenated in the splendor of the great outdoors.

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ROAM Beyond As a migratory company that changes its locations both with the seasons and to accommodate the most desirable experiences, ROAM Beyond has kept Olympic National Park as a cornerstone of its concept. “After evacuating from wildfires at our River Canyon site in 2020 and launching in Montana outside Glacier National Par, we knew it was just a matter of time before we returned to Washington,” Weathers said. “We are excited to launch new opportunities for experiences around Olympic National Park!”

The team worked with Homegrown Trailers to perfect sustainable, handcrafted mobile dwellings that offer an off-grid experience with a focus on conservation and responsible travel.

The cabins run on solar energy, and each has its own 29-gallon water tank, private shower and cartridge toilet. Small luxuries enhance the stay, like down pillows and comforters, an under-counter fridge and freezer, a two-burner stovetop, plus dual climate-control fans (for summer) and electric space heaters (for winter).

The newest location, situated just outside Olympic National Park, means direct access to nature and countless opportunities for nearby adventure, plus spaces built as a gathering ground for friends and family. While it may be tempting to simply stay put at the inviting site, movement and beauty can be found throughout the surrounding park, along the shores of Ruby Beach or the trails of the mystical Hoh Rainforest.

“With the ability to locate in truly remote and off-the-grid destinations, ROAM Beyond provides guests with incredible comforts in locations inaccessible to traditional lodging providers,” Weathers noted. “Our team supports the entire journey with the goal of helping travelers find their best selves while deepening connections with travel companions, fellow guests and the beautiful soul-stirring surrounds.”

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Lakedale San Juan Island’s Lakedale resort presents 82 acres of tranquil space on which to unwind among the trees and three fresh-water lakes. Located between Roche and Friday harbors, the property has unique accommodations such as cozy log cabins and 225-square-foot canvas cabins that satisfy all cravings for camping with a tinge of luxury. Lakedale’s seven glampworthy yurts are especially enticing in any season, with newly installed heating and cooling systems that add even more year-round comfort.

Highlights of the light-filled, 450-square-foot, luxury yurts include a king-size bed with flannel duvet cover, full-size sleeper sofa, flat-panel TV, wet bar, mini-refrigerator and bathroom. Watching shadows dance across the yurt’s raised roof and sun-dappled walls prove the perfect way to wake up among the towering trees. Then there’s the private wrap-around deck— ideal for an evening BBQ or night stargazing session—complete with hot tub, additional dining table and chairs, Adirondack chairs and grill.

The island can be reached via ferry from Anacortes or float plane from Friday Harbor. The property lends itself to an abundance of outdoor fun— biking, hiking, fishing, swimming, canoeing, kayaking, row boating and even SUPing. During spring and summer months, kids also enjoy activities like tie-dying, bird house-building and playing games of giant chess.

The resort’s guest experience was recently enhanced with updates to the bathhouse, new outdoor games and improvements to the volleyball court and activities tent. If lucky, guests might enjoy sightings of bald eagles, otters, foxes, deer, owls and trumpeter swans during their stay. Off property, the whole family can enjoy the gems this Pacific Northwest island is best known for—crabbing, farm-to-table dining and whale watching, too.

Lisette Wolter-Mckinley/Lakedale

Jason Hummel Photography/Washington Tourism Alliance

Photos: Guemes Island Resort

FROM TOP One of Lakedale’s seven yurts in the San Juans that is surrounded by trees and lakes for swimming, canoeing and kayaking.

A canvas cabin at Lakedale.

CLOCKWISE FROM TOP Guemes Island Resort just off the coast of Anacortes. One rare amenity is the wood-fired Dutch soaking tub. The lodging ranges from yurts to historic beachfront cabins.

Guemes Island Resort A small piece of land in western Skagit County, Guemes Island can be reached by taking a blink-and-you’ll-miss-it (five-minute) ferry from Anacortes.

First established in 1947, this small, family-run business welcomes guests of all ages and their furry friends, too.

Resort manager Jan Neel thinks this “little piece of paradise” is compelling since lodging options range from yurts, located equidistant from a beach stroll or a trail walk through the woods, to historic beachfront cabins.

Amenities include a wood-fired Dutch tub, and guests have access to boats and paddle boards at no extra charge. “We also have a wood-fired sauna for those brave enough to do the polar plunge.” said Neel. “Whale watching season in the area starts in the spring, and we have excellent crabbing right off of our beach beginning mid-July.” With the property’s northeast facing location, Mount Baker remains a focal point of the site’s seasonal splendor.

“Another pleasure of the resort is that when visiting Guemes, you aren’t one of the many,” Neel said. “You’re one of the few.” The staff is also excited about the Guemes Island General Store bringing back live outdoor music to the island. “From Earth Day to Labor Day, the weekend music is a must!”

Neel said.

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Photos: Rolling Huts

Rolling Huts

Rolling Huts just outside of Winthrop in the Methow Valley are rustic and wonderful. Each cabin has its own bathroom around back.

In Washington’s Methow Valley, the Rolling Huts call to all outdoors lovers, especially hikers, mountain bikers and cross-country skiers. Designed as a modern alternative to camping by Tom Kundig of Olson Kundig Architects in Seattle, the huts are grouped as a small herd, which gives them a communal feel. Each structure offers stunning views of the mountains, and are located right off the Methow Trail System, which grants easy access to lengthy bike rides and hikes in the site’s own backyard.

Abby Pattison, co-owner of the huts’ managing company, is working directly with the owner to update and breathe new life into this already amazing place. The experience of the huts? “To be a little closer to nature, with comforts from home,” she said. The setup is quite rustic, she said, and that is exactly the way many adventures prefer it. For example, guests may build their own fires, but without the aid of modern processes. Firewood, kindling and matches are provided for the indoor fireplace, while paper and fire starters are not.

Each hut has its own small refrigerator, microwave, fireplace, wi-fi and a sleeping platform for two (with a memory foam pad and a sheet), plus modular furniture that can be reconfigured to sleep two more. Guests must bring their own sleeping bag or blankets. And while each structure has an adjacent portable toilet, full bathrooms and showers can be found in a barn just a short distance away. This upcoming season will bring two new sauna rooms and updates to the outdoor kitchen area, so that it’s more of an experience, Pattison said. The huts will also get updates, and the property will have new Solo Stoves that can be used before the burn ban goes into effect.

Though winter draws outdoor junkies to the region’s prime ski terrain and the Winthrop ice rink, spring and summer welcomes an abundance of rock climbing, mountaineering and rafting adventures. One of Pattison’s favorite times of year is April and May, when a sea of wildflowers bring brilliant bursts of color and hope to the entire valley.

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Washington State Parks has a portfolio of its own yurts like this one at Cape Disappointment State Park. (photo: Washington State Parks)

Washington State Parks The State Parks website also offers year-round draws for those who enjoy camping but prefer to not rough it among the elements. A wide variety of cabins, rustic shelters and yurts offer simple furnishings, as well as electricity and heat. Adventurous folks can explore the entire state.

One week they may rent a Cape Disappointment State Park yurt, located inside the 1,882-acre camping park on the Long Beach Peninsula; the next, they may head to a 5,129-foothigh fire lookout, sleeping while perched atop the rocky summit of Quartz Mountain in Mount Spokane State Park. Happy trails, with whichever path you choose!

Adventurous folks can explore the entire state.

One week they may rent a Cape Disappointment State Park yurt; the next, they may head to a 5,129-foot-high fire lookout.

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Seattle’s Longer-term Pandemic: Homelessness Can a new entity with a new direction become the cure? written by Kenneth Miller

T

ents line 3rd Avenue, snugged up along the fronts of businesses that have long been shuttered. Around some of the tents are the implements of some of their residents, shopping carts, boxes, plastic cartons and bottles from recent meals. Music blares from inside of one of the tents. Bus commuters stoically navigate feces and trash, the detritus of an endemic problem in downtown Seattle, the quieter of two pandemics.

A southbound bus creaks to a halt, and the commuters push into it in a welcome change of scenery, heading for places where homes are not thin nylon domes on the street.

Seattle and King County face another year of debilitating homelessness that continues to, at once, call into question the institutions of social contract, the ability to do anything meaningful to impede its progression and the implicit loss of humanity of us all.

Once known for its vibrant downtown, its arts and its connection to the Puget Sound, the Emerald City has followed a downward trajectory, led by its outsize homelessness problems and the root causes of them. Now Seattle ranks third in the United States for the number of people experiencing homelessness, higher than the notorious homelessness situation of San Francisco and trailing only New York City and Los Angeles, according to data from HUD and Statista.

The number of people experiencing homelessness jumped 10 percent in the most current five-year segment (20162020) in King County, according to the Point-in-Time count, which measures data from five relevant sources of homeless data one day each January. (Note: Because of the difficulties tied to Covid, many institutions either did not collect data or delayed collecting and releasing data from 2020 to 2021.)

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diminished. Covid was certainly the kiss of death for many business owners who have long been merchants whose identities were tied to downtown Seattle, but homelessness had long been a factor for business owners, too.

Last March, King 5 news reported that at least 160 businesses had left Seattle in the prior year—some due to Covid, some due to safety and homelessness issues, other due to both. Perhaps no part of the city was harder hit than Pioneer Square, where art, restaurants and boutique fashion shops filled nearly every open commercial space. In recent years, the buzz of Pioneer Square, Seattle’s first historic district, has died leaving boarded up storefronts, trash and the voices of mental illness, as an indictment of a failed system.

The City of Seattle lists the root causes of homelessness as mental health and addiction, economic and racial disparities and the lack of affordable housing. If we look into recent trends of these root causes, we find institutional and structural challenges galore.

Between 2015 and 2020, the unmet need for mental health services in the past year for ages 18 and older jumped in all age groups by 25 percent to more than 50 percent, according to data from the National Alliance on Mental Illness (NAMI). Illicit drug use grew 6 percent over the same five-year-period, according to the U.S. Substance Abuse and Mental Health Services.

Census figures show the top fifth percent of the population steadily expanding its share of income over the rest during this five-year span. Regarding wealth—a measure that includes investment assets and savings— the one year-gains (just the gains) of the top 1 percent of Americans in 2020 ($4.02T) was more than the complete bottom 50 percent holds ($2.49T), according to Federal Reserve data.

Taken together, America has a problem, not just Seattle. None of these data bode well for trends in homelessness.

In 2015, the City of Seattle and King County saw the writing on the wall. Facing an epidemic of growing proportions, the municipalities came together in a highly public declaration of a state of emergency and offered new investment to assuage the problem. While the intention was good, the investment was nominal at best.

The City proposed a thin $5.3 million package aimed at services for people experiencing homelessness, the equivalent of the value of a few houses on Queen Anne.

The County barely coughed with $2 million—both calling on the State of Washington and the federal government to fill in the gaps. For a measure of civic values and trade-offs, tax-payers of Washington State paid hundreds of millions in subsidies for Boeing, Microsoft, Amazon, Facebook (Alphabet) and Orca Bay Seafoods.

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One of the buzz-terms among venture capitalbacked tech startups is “failing forward,” where founders make small bets to test conditions and often fail as a way of learning and moving forward. Seattle’s homelessness response has been a public-scale version of that—though with actual lives—not merely livelihoods—at stake.

By 2021, homelessness was rampant and the general will to do something more meaningful catalyzed Compassion Seattle, a group of civic and community leaders working to address Seattle’s homelessness crisis and “make an immediate and tangible impact for people experiencing homelessness.”

Compassion Seattle volunteers took to the streets seeking 33,060 registered voter signatures for an amendment to the Seattle City Charter that would mandate emergency and permanent housing and mental health and substance use services for those who are experiencing homelessness. After receiving 66,000 signatures, the proposed ballot measure was struck down by a King County judge, ruling that the proposal overstepped its boundaries and put it in conflict with state law. Another missed opportunity.

Most recently, however, Seattle and King County placed a bet on a new vision and a new direction. The administration of homelessness in Seattle and King County was a patchwork of overlapping agencies with separate and competing budgets, making the bulwark inefficient in serving its mission. In 2019, agencies came together to create, King County Regional Homelessness Authority, a merger among its entities to reduce friction, redundancy and cost to focus funds on the burgeoning issue and not themselves.

“With a central plan and unified vision, the Authority will be able to work with all partners—governments, business, philanthropy, service providers, advocates and people with lived experience—to identify how best to use all contributions and resources to achieve the maximum benefit for the community,” a King County press release noted.

The doors were thrown open in December 2019, but it wasn’t until 2021, however, that KCHRA had named Marc Dones as its CEO. Set up as an entity whose CEO reports to a thirteen-member Implementation Board composed of three appointees with lived experience, and ten experts with backgrounds in law, accounting, mental health, affordable housing and other relevant areas of expertise.

Dones uses the pronouns they and them, is a self-described queer, non-binary Black person who has, himself, been hospitalized for mental health issues, takes a daily mood stabilizer and goes to work every day “understanding that why I am where I am—whereas people

By the Numbers Households accessing services in the homeless response system

10,239

Jan. 31, 2016

11,323

12,259

12,265

12,665

Jan. 31, 2017

Jan. 31, 2018

Jan. 31, 2019

Jan. 31, 2020

9,882

Jan. 31, 2021

Accessing services in the homeless response system: A snapshot on the last day of the month of how many households experiencing homelessness are accessing services from a program participating in HMIS, including the Coordinated Entry for All queue.

Data on households served reflect households experiencing homelessness and accessing services as captured in Homeless Management Information System (HMIS) as of 4/1/21.

Individuals experiencing homelessness identified in the Point-in-Time count

10,688

Jan. 29, 2016

11,643

12,112

11,199

11,751

Jan. 27, 2017

Jan. 26, 2018

Jan. 25, 2019

Jan. 24, 2020

Due to Covid-19, the unsheltered PIT count was not conducted in 2021.

Jan. 23, 2021

Point-in-Time count: Also known as Count Us In, an annual count of individuals experiencing homelessless, conducted in January, and a requirement of the U.S. Department of Housing and Urban Development for all Continuums of Care.

Source: King County Regional Homelessness Authority (kcrha.org)

just like me are somewhere else—is luck and a little bit of institutional capacity in my family,” Dones said in a prior interview with this magazine. Dones dangled the radical idea that new and permanent homes could be a better solution to a problem that was being driven predominantly by a services approach.

Today’s solution, Dones said, has to be one that prioritizes the housing problem to compensate for the decimation of SROs, single room occupancies, that served as a critical transitional safety net in the United States since WWII . “It has to be an equation of economics, supply-side dynamics and stabilization support,” Dones said. “It can’t just be a services conversation. There is no amount of services that ever becomes a home.”

Dones’ order is a tall one—merge operations of government agencies in the background while making visible progress on the public-facing side of homelessness.

In January, Dones and KCHRA took a step forward, securing its first budget of $170 million, with $40 million of this from new funding sources. This level of finding, however, only sustains the current level of services.

The structure of the KCHRA allows it to raise private and philanthropic funds for its mission, a departure from its preceding government agencies.

“As we update the system with racial equity and social justice principles, our team is hard at work on a few major projects,” Dones said. “We will be in the

field conducting interviews for our Understanding Unsheltered Homelessness qualitative research, which will also give us an estimate of how many people are living unsheltered and a clearer picture of how people are connecting to services. We’ve launched Partnership for Zero, a collaboration that earned $10 million in philanthropic investment for a targeted effort to dramatically reduce unsheltered homelessness in Downtown Seattle through better coordination, tailored outreach, and smart use of data. And we’re starting up our System Redesign process, which will reboot how homelessness response services—including shelter, outreach, case management, health care, and services attached to housing—how those services work together in a way that not only brings people inside, but creates a hopeful future where people can thrive.

Ultimately, the stakeholders all need to see a better path forward. “We’re already seeing progress inside the system as we shift to include more input from people who have lived experience of housing instability and homelessness,” said Dones. “We’re also seeing some challenges as politicians and others adjust to the significant changes we seek. My commitment, and the RHA team’s commitment to you is that we will continue to lead with justice and equity, we will take action, we will learn and adjust, and we will not let up until everyone is housed.”

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Mount Rainier National Park

WILD WASHINGTON photography by Raymond Stiehl

THERE IS NO shortage of scenic spaces around Washington. As the weather warms and the flowers bloom, now is the time to experience them for yourself. Photographer Raymond Stiehl takes us along to a few of his favorites.

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Second Beach in Olympic National Park

Liberty Bell Mountain

Mount Rainier National Park

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TRAVEL SPOTLIGHT 56 ADVENTURE 58 LODGING 60 TRIP PLANNER 62

pg. 62 Olympic National Park offers a nature refresh for all of us who have been living indoors and masked.

Olympic Peninsula Visitor Bureau

NORTHWEST DESTINATION 68

– The magic begins with the journey –

North Cascades Lodge at Stehekin Sit back, unplug, and unwind

Stehekin is a unique vacation destination with majestic views, hiking trails, rainbow falls and scenery that immediately makes you appreciate nature in a new way. Enjoy boating, fishing, kayaking, hiking, biking, birding, landscape and wildlife photography in one of the best kept secrets in Washington.

Use code PNW2022 for your special booking rates!

1 Stehekin Valley Road, Stehekin, WA 98852

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3/14/2022 2:17:43 PM

Mighty Ties

In Tieton, an arts incubator with an entrepreneurial spirit thrives

Mighty Tieton

Travel Spotlight

written by Joni Kabana WHEN ED MARQUAND decided on a whim during an April 2005 solo backroad bicycle ride to take a turn toward the tiny town of Tieton (pronounced “TYE-it-ton”), little did he know what was in store. The town’s retail center was mostly shuttered due to major transitional problems in the fruit industry in the area and the establishment of large-scale discount businesses in nearby Yakima. As he sat in an abandoned parking lot plucking eighteen goat heads from his two flat tires, an idea struck him: What if small businesses moved some of their operations to this town, providing jobs to locals?

After fixing his tires, Marquand raced back home to his partner and small cabin near Yakima. He was full of energy to begin executing this vision. By fall 2005, two old warehouses were purchased, one set aside for housing, the other slated for community space. The condominium building was filled by small business owners committed to the town’s growth.

Today, after numerous renovations of old buildings, Tieton boasts a thriving artist community, and long-term local inhabitants have found lucrative jobs fabricating all sorts of things from exquisite museum art books to letterpress operation to creating glass mosaic murals.

Funded by National Endowment for the Arts and other grants for various projects, plus generous donations from supporters, Tieton is a kaleidoscope for the eyes. Respect for heritage and historical preservation are the cornerstones for all who live and work there, so when the idea arose to hire a tilest to train local community members how to make and fabricate signs out of tiles, street signage and large-scale representations of the old orchard labels came to mind. Today, these pieces show the shared love of Tieton’s historical orchard farms.

As Tieton grew, surprising ideas for activities surfaced, some of them quite unusual. From homemade six-cylinder pressure washer Cyclekart races to killer Dia de los Muertos celebrations, Tieton’s spirit is alive and well. Artisan markets, galleries and shops, poetry workshops from MacArthur Award poets and jaunty “orchard races” round out other reasons to visit.

Marquand sums up his own experience of letting go of financial expectations while taking risks along the way in this tiny town. “There’s a whole lot of compensation in realizing your dreams,” he said.

For more information, including great places to eat and stay, see www.mightytieton.com. You can also join a weekly Saturday tour starting at 11 a.m. at Tieton Made, 600 Maple Street. A suggested $10 donation to benefit Tieton Arts & Humanities is requested. Call ahead to secure a spot on the tour.

From mosaic murals to Dia de los Muertos celebrations, Mighty Tieton hosts a variety of creative endeavors.

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Visit Kitsap Peninsula

The Na attutur Si Pu So Thehe Natural Th Nau urraalal Side Siidde de ofo Puget Pug ugetet Sound Sou ouunnd nd

Explore the Water Trails Ride the WA State Ferry

Visit Charming Small Towns

Experience Historic Maritime Culture

VISITKITSAP.COM Enjoylocalfoodanddrink Enjoy o loca oy c lfoodanddrink ca

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adventure

Doubling Down on Glamping in WA Glamping spots for the best of both worlds

White Aspen Camping

written by Jen Sotolongo

White Aspen Camping pairs comfortable accommodations with stunning views.

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IF YOU’RE camping curious, but not quite ready to pitch a tent and be at one with nature, glamping is a great way to ease into sleeping outdoors while still maintaining some of the amenities you’re accustomed to when you travel.

Glamping accommodations range from super luxurious and include electricity, wifi, and proper showers and toilets, to more rustic setups with basic amenities. No matter your preference, there is a beautiful glamping spot in Washington to meet your needs. Here are five to check out.

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Hipcamp

The WT on Whidbey

adventure

ABOVE, FROM LEFT Vashon Island’s waterfront yurt opens its doors to beaches and trails while keeping a roof over your head at night. The WT on Whidbey Island allows you to explore the outdoors by day and come back to comfort and a Tiki bar at night.

The WT on Whidbey

PNW Waterfront Yurt

Price: From $267 | Pets welcome: No Link: www.thewtonwhidbey.com

Price: From $175 | Pets welcome: Yes Link: www.hipcamp.com

Located on Central Whidbey Island, The WT on Whidbey features two Safari tents ideal for a romantic weekend in nature or a solo getaway. The tents are equipped with queen-sized beds topped with down comforters and cozy bedding, plush rugs for added warmth, and a small space heater.

Guests can enjoy the complimentary bottle of wine and chocolates on the patio chairs or feel free to play bartender at the nohost Tiki bar. The outdoor kitchen includes amenities to cook up a gourmet meal, including a Viking range, BBQ, and plenty of cookware.

During the day, guests can explore the local island wineries, trails, dining options, and whale watching tours when in season.

Stays are available May through September, Wednesday through Saturday to guests over 21.

If you’re looking for a quick getaway from the hustle and bustle of the city, the PNW Waterfront Yurt has the escape you need.

A short ferry ride from Seattle or Tacoma, this Vashon Island accommodation is a nature lover’s paradise. Adventure seekers can kayak, cycle, hike, or walk the beaches. Enjoy coffee and breakfast from the patio situated right on the Sound.

The rustic yurt has no power or running water, so guests will need to bring their own camping supplies. No power means no heat, however, the queen bed is equipped with a down comforter and a fleece blanket. There are also extra blankets for added warmth.

Hideaway Tent Price: From $116 | Pets welcome: Yes Link: www.airbnb.com

Just ten minutes away from downtown Walla Walla, the Hideaway Tent is a great place to stay for a weekend of wine tasting.

Located in quiet College Place, this glamping site is walking distance to a market where you can pick up essentials.

The 16-foot by 20-foot tent features a canopy porch, a cooler to regulate the temperature on warm days, and a gas fireplace for chilly nights. Guests will feel right at home with amenities like a TV, fridge, microwave, coffee maker, and sink with running water.

Fall asleep to the sounds of crickets while enjoying the queen bed with 2-inch memory foam topper. Guests can also enjoy the on-site hot tub and indoor pool.

White Aspen Camping Price: From $290 | Pets welcome: Yes Link: www.campwhiteaspen.com

Perched at 5,800 feet on 673 private acres, just outside of Leavenworth, White Aspen Resort is a breathtaking mountain retreat. Tents include towels, linens, a full-sized bed, viewing deck with a picnic bench with tray tables, propane grill, shower, and private toilet.

In addition to the private land, guests can also recreate on the hundreds of miles of forest service land for hiking and riding.

Leavenworth is just 16 miles away. The complimentary breakfast includes coffee, fresh fruit, pasties, oatmeal and juice.

The off-grid backcountry camping experience is unlike any other with expansive views and true peace and tranquility.

Booking season runs from Memorial Day weekend through mid-October.

APRIL | MAY 2022

1889 WASHINGTON’S MAGAZINE 59

Photos: Yellowhawk

lodging

ACCOMMODATIONS If you’d like to stay overnight at the resort, you’re able to rent the main house or the pool house through 2022. The team is hard at work building cottages to offer lodging to a variety of group sizes. The house offers eight bedrooms and six bathrooms as well as a private movie theater and chef’s kitchen. There is plenty of room on the property, both outside or inside, to host beautiful weddings, events and meetings in a variety of sizes.

AMENITIES One of the most fun features of Yellowhawk is the poolside cabanas, which won’t require an overnight stay to book. Come relax by the pool, swim, do a tasting experience or have a massage. You can check out without having to check in, though you’ll enjoy yourself so much that you’ll probably want to.

CLOCKWISE FROM TOP Yellowhawk Resort fills a gap in the Walla Walla lodging array. The renovation of a private home into a resort works well. Get away to the sparking house that serves many types of bubbles from winemaker George-Anne Robertson. The pool and cabanas make this a must for summer visitors.

Lodging

Yellowhawk Resort and Sparkling House written by Cara Strickland WHEN IT WAS first built, this resort was a private home, complete with a giant garage made to store an extensive car collection. Next, it became the home of Basel Cellars, and its garage was where the wine was made. In December 2020, Pacific Northwest hospitality leaders Dan Thiessen, Chad Mackay, Scott Clark, Philip Christofides and Paul Mackay bought the property and changed the name to Yellowhawk Resort, wanting to ground the resort in a sense of place—the name comes from nearby Yellowhawk Creek. Though it’s a resort destination, Yellowhawk is also filling a void in the Walla Walla wine community—a dedicated sparkling house. You can visit and stay the night, book a poolside cabana, or enjoy a meal in the tasting room, with much more to come.

2901 OLD MILTON HIGHWAY WALLA WALLA www.yellowhawkresort.com

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DINING AND WINERY Winemaker George-Anne Robertson very nearly moved to Japan to make sparkling wine, but Covid had other plans for her.

Japan’s loss is Walla Walla’s gain as Robertson brings her expertise and fascination with sparkling wine to Yellowhawk. Currently, guests can taste three types of bubbles (white, rosé, and red), made with forced carbonation— the most accessible sparkling wine, meant for patios and everyday drinking, as well as an estate vineyard sparkling Sémillon. New releases are set for May and autumn. Resort guests—for the day or overnight—can enjoy farm-to-table small bites in the tasting room. and snack and lunch items by the pool. You’ll also want to put The Shindig on your calendar, an annual event in late August celebrating the food, wine, and produce of the region.

Keep checking the events tab for upcoming winemaker events.

Gateway to the Olympic Peninsula THE RESORT AT

Enjoy one of the Northwest’s most spectacular settings while exploring the Olympic Peninsula. The Resort at Port Ludlow includes a boutique waterfront inn with 37 beautifully appointed guest rooms and suites, the award-winning Fireside Restaurant featuring farm-to-table dining, an 18-hole championship golf course, 300-slip marina with kayak and watercraft rentals and 30 miles of local hiking trails. Located just two hours from Seattle. If you’re looking for somewhere to play, explore, indulge and relax, come experience Port Ludlow.

PORT ANGELES

Keystone

To Bellingham

Port Townsend

PORT LUDLOW Clinton

Kingston

Mukilteo

Edmonds

TACOMA

www.PortLudlowResort.com

|

360.437.7000

trip planner

Olympic Peninsula in Spring

Hearty hikes, cozy cabins, shellfish and chenin blanc written by Fintan O’Rourke

Mt. Ellinor in spring. Depending on snowpack, this can be one of area’s perfect hikes.

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Nick Lake/TandemStock.com

trip planner

FOR THOSE WHO can make it work for their schedules, spring is a great time to visit the Olympic Peninsula. Yes, the Olympic National Park is known for rainfall, especially in spring, but many visitors assume that the peninsula is uniformly wet. The west side of the peninsula receives more than 100 inches of precipitation per year, but the east side benefits from the rain shadow effect and receives far less precipitation, including Port Angeles, which sees only 25-30 inches per year.

In this itinerary, however, getting out for spring’s charm, getting wet and then getting cozy is exactly the point. We wanted to build a romantic getaway weekend that brings together wildflower hikes, local shellfish, light white wines from Washington and cozy cabins with views for you and your partner. Getting wet is virtually guaranteed.

You can reverse Day 1 and Day 2 if you want to go a different direction.

Day MT. ELLINOR • HAMA HAMA OYSTERS The trailhead for Mount Ellinor, one of the southernmost peaks in the Olympic Range, is approximately 15 miles northwest of Hoodsport. The trail is a 6.2-mile roundtrip from the lower parking lot with a hearty amount of elevation gain. The lower trailhead is on Forest Road 2419 and 4.9 miles from its junction of Forest Road 24. The upper trailhead is nearly 2 miles further on 2419. Depending on the snowpack each year, you can easily hit snow the higher your hike takes you. Bring plenty of water and stay within your cardiovascular comfort zone. The full round trip can take five hours.

In the lower segments of the trail, Olympic National Park will debut its spring colors with the tasselheaded Green Hellbore, purple lupine bending in the breeze, cloud-white dogwood and the brilliant gold of Fan-leaf Cinquefoil. Bring a wildflower guide book with you and make it more sporting. See how many types of flowers you can identify along your hike.

When you’ve put in your day on the mountain, it’s time to get back to town for Hama Hama oysters paired with a crisp, light Washington white wine. Hama Hama APRIL | MAY 2022

1889 WASHINGTON’S MAGAZINE 63

Photos: Olympic Peninsula Visitor Bureau

Oyster Company in Lilliwaup, Washington along the Hood Canal is a fifth-generation business celebrating 100 years of farming delicious oysters this year. This location will give you options in how you experience the oysters. For the best on-property experience, reserve a table at the outdoor Oyster Saloon. The saloon is a group of picnic tables each under its own A-frame roof and with views of the pastoral Hood Canal. Or, if you already have your selected wine, get your oysters to go from the Hama Hama farm store and whisk them back to your cabin at Robin Hood Village Resort 22 miles south in Union. If you don’t have one, make sure you buy an oyster shucking knife, or stabber, as they are sometimes called, before you leave.

Robin Hood Village Resort is at the southern point of the Hood Canal, the only fjord in the continental United States.

Many of the fifteen cabins have hot tubs to soak after your long hike.

Our suggested pairing with you Hama Hama oysters is the L’Ecole 41 Old Vines chenin blanc, a bottle that runs no more than $20. Oysters are known to be an aphrodisiac but so too are romantic cabins and a good white wine.

Day HURRICANE RIDGE • JUAN DE FUCA COTTAGES This day will rival your first day, no matter which order in which you do them. There will be a little more driving today, but this scenic drive falls neatly under the moniker, roam-antic.

Take your morning coffee and danish head north to one of the great showcases for showy spring wildflowers on the Olympic Peninsula—Hurricane Ridge Trail.

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ABOVE, FROM TOP Hurricane Ridge Road is a beauty and leads to a gorgeous hike. Wildflowers are the show, even for marmots. The Oyster Saloon at Hama Hama. Reserve your table ahead of time.

W H E N Y O U R B A C K YA R D I S A M I L L I O N A C R E S O F W I L D E R N E S S

t e g t n a ’ c You ! t s e w h t r o N e r o m y an

The Northwest is a way of life, not just a place – and you can’t get any more Northwest than Washington’s Olympic Peninsula. Explore snowcapped mountains, lush temperate rain forests, and rugged Pacific Coast beaches within nearly one million acres of wilderness.

Get your FREE travel planner and begin your next Northwest adventure at OlympicPeninsula.org.

EAT Hama Hama Oyster Company www.hamahamaoysters.com Hurricane Coffee Company www.hurricanecoffee company.square.site

Adam McKibben/Visit Port Angeles

OLYMPIC PENINSULA, WASHINGTON

trip planner

Max Jax Seafood www.madjaxseafood.com Next Door Gastropub www.nextdoorgastropub.com

STAY Juan de Fuca Cottages www.juandefuca.com Robin Hood Village Resort www.robinhoodvillage resort.com

PLAY Hike Hurricane Ridge www.nps.gov Hike Mt. Ellinor www.alltrails.com/trail/us/ washington/mount-ellinor-trail Hurricane Ridge offer many trails of varying lengths and difficulty. They are all great for the bloom of spring wildflowers.

Start at the Hurricane Ridge Visitor Center. There are eight hikes of different lengths and difficulty to do from there. Hurricane Hill gains about 700 feet over its 3.4-mile round trip. There are stunning views of the interior Olympic Range. There are a handful of wildflowers that can be found in Olympic National Park and nowhere else in the world. Look for Olympic Mountain milkvetch, Quinalt fawnlily or Olympic violets, to name a few. To find a complete list of these flowers endemic to this area, go to the website of the Washington Native Plant Society.

If you want to be out longer than the one hour it takes to complete that hike, you can pick off a segment of the 12.6-mile out and back of Klahhane Ridge and witness more great vistas along the way.

Head back to Port Angeles for a hearty burger at Next Door Gastropub in Port Angeles.

Best to make your dinner preparations early, too. Call ahead to Mad Jax Seafood, a small outfit in Sequim with fresh oysters, crabs and clams. You can swing by on your way down to your digs, the Juan de Fuca Cottages about 16 miles east of Port Angeles. The Juan de Fuca Cottages are beautifully sited on a spit of land that juts out into the sea. The Honeymoon 66 1889 WASHINGTON’S MAGAZINE

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Cottage has a river rock fireplace with an electric insert, a two-person jetted tub and views of the ocean.

Tonight try a different species of oyster and a different Washington white wine pairing. If you had sweeter yesterday, go for brinier today or vice versa. Try the 2016 Gnarl Block Rothrock Vineyard Old Vine chenin blanc as your pairing. Another reasonably priced crisp Washington replacement for Vouvray, the French varietal made with chenin blanc grapes and widely endorsed as the perfect pairing with shellfish.

Day JUAN DE FUCA SCENIC BYWAY Wake up to Hurricane Coffee Co on Washington Street in Sequim with your coffee drink and a triple chocolate croissant. Then take a leisurely morning driving the wondrous Juan de Fuca Byway, which begins about 6 miles east of Port Angeles. It’s 61 miles of eye candy.

Consume as much as you need as you recall the past two days of wildflowers, shellfish and cozy cabins.

Olympic National Park • Pacific Beaches & Hoh Rain Forest Wild & Scenic Rivers • Kalaloch Beach • Historic Towns

From Sea - to -Summit & Canal - to - Coast Four Seasons

Port LudLow Port HadLock Chimacum

Adventures for All

Jefferson County - the Heart of the Olympics www.EnjoyOlympicPeninsula.com 360-437-0120

Start your Journey at the

Olympic Penisula Gateway Visitors Center The “Log Cabin” at Hwy’s 104 & 19

northwest destination

The Mount Shasta Viewshed Bring your bike and a sense of adventure written by Samson Lane

MOUNT SHASTA is many things to many people–an active volcano to geologists, a tower of powder to skiers, a network of trails to hikers and mountain bikers, a natural force for spiritualists and a landmark for Northern California. The 14,179-foot peak sits in the Shasta-Trinity National Forest, which is 2.2 million acres of protected green and the largest National Forest in California.

No trip to the area should be contemplated without your mountain bikes on your car rack. The Mt. Shasta Gateway mountain biking area can keep you busy for a day with intermediate riding, but a 46-mile expansion of that network is currently underway. Still in the region and National Forest 68

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but 100 miles south is the Weaverville Basin Trail System, 141 miles of terrain for all levels.

For a less technical family day, hit the Redding area trails and the 43-mile out and back FB Trail to Shasta Dam. This relatively easy ride along the Sacramento River allows you to turn around whenever you like.

For a beautiful hike with views of Shasta and Mt. Eddy and Lake Siskiyou, try the mild Lake Siskiyou Trail. The entire loop (6.5 miles) is possible from May through October, when a seasonal bridge over the Sacramento River is back in place.

If you’re there outside of that window, tick off segments of this beauty.

MOUNT SHASTA, CALIFORNIA

northwest destination

EAT Mt. Shasta Brewing Co. www.weedales.com Pipeline Craft Taps and Kitchen www.facebook.com/ PipelineMtShasta

STAY McCloud River Mercantile Company www.mccloudmercantile.com Mossbrae Hotel www.mossbraehotel.com Loge Mt. Shasta www.logecamps.com/mtshasta-ca

PLAY Hike the Lake Siskiyou Loop Mountain bike Mt. Shasta area Mountain bike Weaverville area

CLOCKWISE FROM LEFT Mount Shasta is a 14,179-foot beacon for all of Northern California. Loge in Mt. Shasta is a good hybrid lodging choice. McCloud River Mercantile in McCloud is another unique option for lodging in the area.

No good ride goes unrefreshed. Though the towns are tiny, their brewing operations are mighty. Mt. Shasta Brewing Company in Weed is built inside of a 1950s dairy building.

The dream of Vaune Dillmann recreated his German heritage in a cool spot in Northern California. Another good option is Pipeline Craft Taps and Kitchen in Mount Shasta, near Lake Siskiyou. Fifteen craft taps with the one-third pound Pipeline Classic burger and French-cut fries is really all you need to know.

For lodging, there are many options scattered about the small towns in the area. In Dunsmuir, 9 miles south of the town of Mount Shasta, try the new boutique Mossbrae Hotel.

Gorgeous hardwood floors and pillow-soft bedding in a historic building.

The McCloud River Mercantile Company in downtown McCloud is a renovated old mercantile that now has twelve comfortable rooms all steeped in the history of the McCloud family and many have clawfoot tubs, radiant bathroom floor heat and feather comforters.

Directly in Mount Shasta, find the hip Loge Mt. Shasta, is a basecamp concept boutique where you can choose from camping, a bunk in a hostel or a private room. Live music and the Finlandia Cafe & Taproom are nice amenities for your Mt. Shasta getaway.

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1889 MAPPED

The points of interest below are culled from stories and events in this edition of 1889.

Friday Harbor

Aberdeen

Newport

Marysville Everett Chelan

Seattle Bellevue

Port Orchard

Tacoma

Colville Okanogan

Whidbey Island

Olympic National Park

Republic

Winthrop

Coupeville

Port Townsend

Shelton

North Cascades National Park

Mount Vernon

Port Angeles Forks

Oroville

Bellingham

San Juan Islands

Leavenworth

Renton Kent Federal Way

Wilbur

Waterville

Spokane Davenport

Wenatchee Ephrata Ritzville

Montesano Olympia

Mount Rainier N.P.

Ellensburg Colfax

Chehalis

South Bend

Pullman Yakima Pomeroy

Long Beach Kelso

Cathlamet

Longview

Mount St. Helens National Volcanic Monument

Richland

Mount Adams

Prosser

Pasco

Dayton

Walla Kennewick Walla

Goldendale Vancouver

70

Stevenson

Live

Think

Explore

13 Skagit Valley Tulip Festival

36 Rec Room

56

Mighty Tieton

18 Pybus Public Market

36 Outreach

58

White Aspen Camping

19 INCA After Dark

36 Highspot

60

Yellowhawk Resort

20 Blooms Winery

36 Zenoti

62

Mount Ellinor

28 The Wesley Walla Walla

38 Christopher Boffoli

68

Mount Shasta, California

1889 WASHINGTON’S MAGAZINE

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Asotin

Escape and Unwind in Oregon’s Tualatin Valley

Settle into the vast, lush spaces of Oregon’s Tualatin Valley. Camp under the stars at L.L. Stub Stewart State Park. Fish and camp at Gales Creek.

Paddle the gentle waters of the Tualatin River National Water Trail. No matter what you choose to do, find yourself here in Tualatin Valley.

Gales Creek, Oregon

1889_WA_Mag_Full_Pg_Ad_3.indd 1

Plan your escape at tualatinvalley.org

Scan to discover our outdoors

3/11/22 5:49 PM

Until Next Time Camping on Jones Island in the San Juans. photo by Nick Joyce

The outdoors are calling! We have something for everyone ...and Room to Roam.

Make Your Weekend Count!

Enjoy the finest cuts at Whiskey Prime Steakhouse and relish in the comfort of a newly renovated Hotel.

Take the Xcitement with you on our new mobile app!

Continue for Special Inserts

CORVALLIS D E S T I N AT I O N

THE #1 BEST MEDIUM-SIZED U.S. CITY FOR BIKING* *Or unicycling, if that’s your thing.

2021 ranking by saveonenergy.com

Mural by Eileen Hinckle

visitcorvallis.com

The Gathering Together Farm just outside of Corvallis plays a bountiful role in the Mid-Willamette Valley Food Trail.

CORVALLIS

A THREE-DAY GETAWAY Where the outdoors and agriculture come together for an inspired experience of trails and cuisine

A publication of Statehood Media with Visit Corvallis www.visitcorvallis.com

U

nderstanding that Corvallis is tied to agriculture is the key to planning the best itinerary around the bounty of local farmers, brewers and vintners.

Learning that it also has new recreation and cultural institutions makes this trip easy planning for visitors. In a town

Join our social media community at: Instagram: @visitcorvallisoregon Facebook: www.facebook.com/VisitCorvallisOregon Twitter: @VisitCorvallis

known for its rippling river, its rolling hills and fertile soils, the benefits of recreation and rewards of a culinary scene made from local farms and vineyards are on full display during your visit to Corvallis.

Each day should have an element of recreation and reward, of fitness and farm-to-table.

Photography courtesy of Visit Corvallis

{2022} DESTINATION CORVALLIS

3

DAY 1

S

tart the morning off with latte, chai or your favorite caffeinated drink at the new Greenhouse Coffee + Plants, a stylish venue that offers both plant-based milks and plants for purchase. Grab your drinks, saunter two blocks down to the greenery of the riverfront park along the Willamette River and wake up your senses for the day ahead.

If you have a quiver of different bikes, rack them up.

Corvallis is a biking haven, having been awarded a gold level rating as a bike friendly community in 2011. The variety of road, gravel, mountain and downtown cruiser biking is hard to match in Oregon.

The McDonald-Dunn Forest, owned by Oregon State University, has miles of mountain biking and gravel trails with beautiful vistas over the Willamette Valley. For road bikers, there are short and

sweet rides such as the 14K Bald Hill Bike Loop to the 18mile, 3,760-foot gain of climbing Marys Peak. For a more relaxed ride in and around downtown, rent cruisers or electric bikes at Peak Sports or Corvallis Electric Bikes.

Take a cruiser over to 2nd Street to the new Corvallis Museum, where, in a beautiful and open modern space, the historical Oregon collection along with contemporary paintings and the popular glowing rocks are all on exhibit.

Perhaps one of the best hidden gems in the Oregon brewing culture is Block 15 in Corvallis, where its outstanding locally crafted beer is well paired with banh mi sliders made from local pork and hazelnut hummus from a local hazelnut farm. If the weather is warm and the horizon clear, head to Sky High Brewing’s rooftop bar for craft beer, and burgers made from local beef.

A third of a mile north on NW Jackson, Sky High also has live music and dance parties.

IF THE WEATHER IS WARM AND THE HORIZON CLEAR, HEAD TO SKY HIGH BREWING’S ROOFTOP BAR FOR CRAFT BEER, AND BURGERS MADE FROM LOCAL BEEF.

4 DESTINATION CORVALLIS

{2022}

The chill atmosphere of Sky High Brewing’s rooftop is perfect during warm evenings.

DAY 2

CLOCKWISE FROM TOP LEFT At Castor in Corvallis, the food is locally sourced and outstanding. The Corvallisto-the-Sea Trail is 62 miles of varied terrain that leads west to the Pacific Ocean. The connection to nature at Tyee Wine Cellars enhances the experience.

S

tart the new morning with coffee and house made scones, muffins and bagels at New Morning Bakery, a fixture on 2nd Street in Corvallis for more than forty years. For the day’s hike, you may want something more substantial such as the breakfast sandwich or the homemade biscuits and gravy.

Before you head out on a long hike make sure you have a backpack with plenty of water, charged mobile phones and meat pies and sausage on a stick from the Corvallis Meat Pie Shop, an Australian dining experience that makes for a good part-way picnic with enough calories for your outand-back hike.

The Corvallis-to-the-Sea Trail (C2C Trail) begins at the confluence of the Mary’s and Willamette rivers at Shawala Point Park. In 2020, many groups and volunteers connected the last of 62 miles that connect Corvallis to the Pacific Ocean at Ona Beach State Park 8 miles south of Newport. For this outing, select a distance

you’re comfortable with, pack supplies and head west along a vision that consumed approximately fifty years of planning. The first segment from Shawala Point Park to Old Peak Road is 9 miles one way for measure. Expect some elevation gain too as you head toward the lustrous Coast Range that separates the valley from the coast. Cyclists take note: The C2C Trail is also a new long-haul fave for gravel riders.

A hearty hike or ride deserves a soft landing later that afternoon. Start by drinking in the terroir at one of the famed Willamette Valley wineries.

Tyee Wine Cellars offers beautiful estate pinot noirs.

Just 14 miles west of Corvallis is the beautiful tasting room of Lumos Wine Company. A twenty-minute drive south of Corvallis puts you on the doorstep of Bluebird Hill Cellars, where Burgundian pinots are served. Or stop in at the dogand family-friendly woman-owned Airlie Winery 19 miles north of Corvallis. All of these put you in the heart of Oregon’s esteemed pinot noir terroir.

For dinner, there are many options that cull Corvallis bounty to your table. The vegetarian No Nations showcases the best produce from the region in creative tasty dishes such as the wild mushroom cheesesteak and the earthly garden curry. Castor fuses French, Latin and Spanish ideas into its locavore menu. Dishes like crab gratin with Oregon Dungeness and melted leeks, carrots and garlic and Brussels sprouts tartine with New Morning Bakery toast are just a couple of those ideas.

{2022} DESTINATION CORVALLIS

5

DAY 3

WHERE TO… Close your Corvallis getaway with a relaxing paddle on the Willamette River.

EAT + DRINK » Block 15 Brewing {www.block15.com}

» Castor

{www.castorcorvallis.com}

» The Dizzy Hen

{www.thedizzyhen.com}

» Gathering Together Farm

{www.gatheringtogetherfarm.com}

N M

T a V a

» Greenhouse Coffee + Plants {www.greenhousecorvallis.com}

» No Nations

{www.nonations541.com}

» Sky High Brewing

{www.skyhighbrewing.com}

GO WINE TASTING

S w h c ra t

» Airlie Winery

{www.airliewinery.com}

» Bluebird Hill Cellars

{www.bluebirdhillcellars.wine}

» Lumos Wine Co.

{www.lumoswine.com}

» Tyee Wine Cellars {www.tyeewine.com}

STAY » Courtyard by Marriott {www.marriott.com}

» Hotel Corvallis

{www.hotelcorvallis.com}

S

tart your recovery morning meal at Dizzy Hen with a mimosa, bloody mary or screwdriver. Add to that the Dizzy poached eggs, French toast of dried cherry bread pudding or pork ragu with grits and a fried egg. This is breakfast at the next level.

Make your last impression one that is pastoral and stress free. Rent a canoe or standup paddleboard at Peak Sports on 2nd Street and dip into the easy-going Willamette River

6 DESTINATION CORVALLIS

{2022}

for a zen-like flow before you hit the road. This part of the river is part of the 187-mile Willamette River Water Trail.

Put in 9 miles south in Peoria and float down to Corvallis before taking a Lyft or Uber back to your car.

The drive in any direction will remind you of the fertile land that underlay the bounty of your weekend and the outdoor pursuits that made you more worthy of the locavore meals that creatively incorporated it.

MAKE YOUR LAST IMPRESSION ONE THAT IS PASTORAL AND STRESS FREE. RENT A CANOE OR STANDUP PADDLEBOARD AND DIP INTO THE EASYGOING WILLAMETTE RIVER FOR A ZEN-LIKE FLOW BEFORE YOU HIT THE ROAD.

PLAY » Corvallis Knights Baseball {www.corvallisknights.com}

» Corvallis Museum

{www.visitcorvallis.com/ account/corvallis-museum}

» Corvallis-to-the-Sea Trail {www.c2ctrail.org}

» Mid-Willamette Valley Food Trail

{www.visitcorvallis.com/ mid-willamette-valley-food-trail}

» Willamette River Water Trail {www.willamettewatertrail.org}

T c s fo p a le t C fa fo P

T g ro a m t R o

H t V t

Now Even More to Sea The Corvallis-to-the-Sea Trail was the realization of a decades-long dream to connect the Willamette Valley and the Oregon Coast via a brand-new hiking and biking trail.

Starting in downtown Corvallis and ending just south of Newport, the winding trail cuts through the urban bustle, bucolic farmland, rolling hillsides, and more - all in just 62 miles. Along the way, it gives dedicated day hikers, busy backpackers, and cyclists plenty of new terrain to explore through a rich variety of landscapes that showcase the beauty of the Willamette Valley and the Oregon Coast Range.

The Corvallis-to-the-Sea Trail’s eastern terminus sits at the confluence of the Willamette and Marys rivers near the southern edge of downtown Corvallis. From there, the trail follows a bike path between Corvallis and Philomath, passes quiet creeks, darts in and out of young forests, and heads through suburban communities. Once you leave the community of Philomath, the Corvallis-tothe-Sea Trail ascends into the heart of the Oregon Coast Range, where you’ll take rural roads past regal farmhouses, head onto gravel roads through logged forestland, and skirt the northern edge of Marys Peak through forests of cedar and Douglas fir.

The trail comprises several types of stitched-together paths, including bike paths, paved rural roads, gravel logging and Forest Service roads, and single-track dirt trails. Hikers and cyclists must obtain just one permit along the entire trail, and that applies only to the Old Peak Road portion of the trail, just west of Philomath.

Hikers and cyclists who are ready to tackle this challenge should visit C2CTrail.org and VisitCorvallis.com for all the information they’ll need to start planning their trip.

Photos by Peak Sports

THE

DISCOVER

WHO THE

& WHY

BEHIND YOUR FOOD

Meet our 52 Mid-Willamette Valley Food Trail partners committed to giving you a taste of what makes our valley magical.

Visit midvalleyfoodtrail.com to meet our partners.

LEGENDS

CASINO HOTEL A YAKAMA RETREAT & EDUCATION

THE BUZZ OF LEGENDS’ CASINO is itself a thrill. Slot machines, more than 1,500 of them, ring and clang as people watch for lucky combinations that will pay out.

Banter around the craps table is jovial. Players push chips onto their numbers, numbers that have worked for them before and are bound to again—birthdays, anniversaries, jersey numbers of sports icons, any even number, any odd number. One of them has to hit!

The blackjack table is subdued, strategic. The dealer is showing a six. The roulette table is a social gathering with a rollercoaster of spontaneous emotion.

A publication of Statehood Media with Legends Casino Hotel www.legendscasino.com

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Photography courtesy of Legends Casino Hotel

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In 2017, Legends Casino Hotel completed a $90 million renovation that added a 200-room hotel that includes eighteen luxury suites, an indoor pool and an expanded buffet. Live entertainment is also on the menu again. Musical acts such as The Commodores, Melissa Etheridge and Tesla, to name a few, have upcoming dates beginning this year.

One of the luxury suites, the Celilo Suite, is a sanctuary from the buzz of the casino. An 800-square-foot room space with a kitchen, dining table, seating area nicely furnished with a 52inch flat screen. The adjoining bedroom is on the same scale, with a king bed, a master bath, an indulgent soaking tub and another 52-inch flat screen. Lose yourself in a fragrant bath or indulge in a movie on HBO or Cinemax.

Around Legends Casino Hotel, you’ll notice symbols and objects that are part of the Yakama Nation culture. Don’t miss the opportunity to learn more about the early Yakama people as well as the 13 other bands and tribes that comprise the Yakama Nation at the Yakama Nation Museum.

Lifesize dwellings of Plateau People, and dioramas and exhibits help tell the story of the Yakama people.

In a treaty in 1855 with the U.S. federal government, the Yakama and other tribes of this region ceded nearly twelve million acres of land in exchange for federal recognition, a vastly smaller reservation, $200,000 paid out over decades and two schools. The museum tells more of the story of this contract between the Yakama Nation and the U.S. government.

One of the life stories not to miss at the museum is that of Nipo Tach Num Strongheart, an honorary member of the Yakama Nation, who at age 11 in 1902

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performed as a trick horseback rider for Buffalo Bill’s Wild West Show. At age 14 in 1912, he would appear in his first motion picture in the incipient movie industry.

Perhaps the first thing that any visitor will notice when driving to legends in the town of Toppenish is the number and stunning quality of murals throughout town.

Nearly eighty murals throughout the Western-themed town tell the history of the area. Strictly vetted for historical accuracy, these murals depict scenes from 1840 to 1940 and begin with “Clearing the Land,” a striking composition of a white settler and horse rigorously plowing and burning brush for farmland in the foreground, with tipis passively in the background.

The Toppenish mural program began in 1989 as part of a Washington State centennial celebration. Local stakeholders gathered and created the concept of a mural-in-a-day through which a dozen or more artists would together paint one large mural that has been approved by the local Mural Society.

Another outing from Legends is the American Hops Museum.

Any craft beer drinker knows that Washington is by far the biggest hops producer than any other state. It seems only fitting then that the American Hop Museum is in the heart of Yakima Valley, from where 75 percent of the United States’ hop production comes. Become a more educated consumer and learn about the history of hop production and the intricacies of the humulus lupulus, which is the basis for so much happiness and employment throughout the Pacific Northwest.

When your Toppenish tour is done, head back to Legends for an evening of good luck at the tables and slots and pleasant rooms to retire to at the end of a great night.

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