1889 Washington's Magazine + Special Insert: Canadian Getaways | June/July 2025

Summer Festivals

EXPLORE MISSOULA

A Montana Mountain Town with Big Personality

There’s this place in Montana that might just surprise you. A place where you’ll find solitude, untouched wild spaces and adventure just minutes from gourmet restaurants, funky local shops and a killer music scene. It’s a place surrounded by mountains, with trails that start right outside your door and rivers crisscrossing the city. Missoula is a place of families and students, fine dining and food trucks, arts and culture. And it’s time to see this place for yourself.

With a population just under 75,000, Missoula exudes the comfort and closeness of a small town while delivering the amenities of a much larger city. Its national airport hosts six major airlines with 14 non-stop routes, and it only continues to grow. When it comes to accommodations, your options range from downtown hotels with rooftop cocktail bars to riverfront cabins without a soul in sight. Like live music? This year’s summer lineup includes something for everyone, including favorites like Shania Twain, Hozier, Death Cab For Cutie, Jason Isbell, Blind Pilot, Wilco, Modest Mouse, Pixies and many more.

The KettleHouse Amphitheater ranks amongst the Top 50 Amphitheaters Worldwide.

WHERE ART AND OUTDOOR ADVENTURE COLLIDE

Nestled in the Northern Rockies, surrounded by seven wilderness areas and at the confluence of three rivers, Missoula is paradise for fresh air enthusiasts. On any given day you’ll see anglers gracefully casting in the Clark Fork River, while kayakers and river surfers perform athletic feats atop the man-made Brennan’s Wave. Tubing becomes an alternative form of transportation in the summer as folks ride the river right through town. Off the water, they explore a seemingly endless trail system and cycle the country’s friendliest streets.

When you aren’t exploring the great outdoors, there’s a whole new genre of adventure to experience in town. Missoula is a hive of cultural activities, with music venues regularly appearing on lists of best places to catch a concert, art galleries and murals decorating the streets, and film festivals making a regular appearance. In fact, the first Friday of each month is dedicated to celebrating art with downtown businesses welcoming patrons after normal business hours to mingle with local artists.

EAT, DRINK AND SHOP LIKE A LOCAL

Missoulians take “local” seriously, and visitors are encouraged to do the same. Saturdays are spent shopping for meat, plants, produce and baked goods at farmers markets, while food festivals and brew fests seem to occur every other weekend. This spans far beyond the food and beverage scene, though—Missoula is a town fiercely loyal to that “Made in Montana” label. This is a community of makers and supporters, foodies and friends. It stands to reason that Missoula has not one but three weekly downtown markets, artist pop-up shops at local breweries, two annual MADE fairs with Montana-made treasures, and endless local boutiques lining the streets.

As a regional destination for dining and shopping, Missoula offers an abundance of restaurants, cafés, breweries and shops to satisfy all palates and budgets. Your favorite meal might come from a white tablecloth restaurant or a food truck you stumbled upon downtown, topped off with a locally brewed beer or nationally recognized ice cream cone.

Why settle for just one when you can have it all? In Missoula, the best of both worlds is right at your fingertips—breathtaking outdoor adventures and vibrant city life. And to top it off, you might just enjoy a slice of locally baked cake while soaking in riverfront views.

GET A ROOM

Ready to dive into the Missoula experience? Your adventure begins the moment you check in. Whether you’re looking for a chic downtown hotel, a cozy riverside cabin, or something in between, or your favorite brand hotel, there’s a perfect spot waiting for you. Don’t wait— secure your room now and make your escape to this mountain town that’s full of surprises.

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GETAWAY TO MISSOULA!

Enter now for your chance to score concert tickets, exciting activities, and a cozy room at one of Missoula's best spots! Don't miss out – your adventure awaits at destinationmissoula.org !

1.800.526.3465 | destinationmissoula.org/1889

PLAN YOUR GETAWAY TO LEGENDS CASINO HOTEL (& SPA)

HIGH DESERT AIR, A FULL SPA & A CLASSIC CASINO EXPERIENCE

the beautiful high desert of Central Washington. It’s the getaway that your body and mind craves.

lobby features an exhibit of the fishing scaffolds that Yakamas used at Celilo Falls until the construction of The Dalles Dam flooded the falls in 1957.

Nearly three decades later, Legends celebrates new traditions and a new generation of resort services. The new Sage Spa boasts massage rooms, wellness wet and dry infrared pods, a sauna, a steam room and other spa treatments. Always busy building out to enhance our visitor experience, our new outdoor pool will debut late summer. Until then, enjoy our daylight-filled indoor pool, and kick back with a book on one of the poolside sun loungers.

SOMETIMES the world is telling us to slow down and just get away for a reset.

This year, don’t let that signal fall on deaf ears. An hour west of Tri-Cities, Legends Casino Hotel is an oasis in

It all begins with tradition. In 1998, Legends Casino Hotel opened with an iconic logo featuring Mount Adams—a source of history and lore for the Yakama Nation and a powerful presence in the region. Fourteen years later, fishermen on scaffolds at Celilo Falls became central to the Yakama brand, as well as the bounty of the Columbia River. Today, Legends’

Entertainment is always center stage at Legends, where you can see the Godmother of Soul, Patti LaBelle, in June, country music artist Joe Nichols in July and Stone Temple Pilots in August. See our full list of events at legendscasino.com/events.

Our resort has 200 nicely appointed rooms with eighteen suites to choose

from, including the 800-square-foot Celilo Suite, with two massive flatscreen TVs, a soaking tub, a catering kitchen and a dining area.

Be prepared to eat well and find a menu that suits your palate. Dine with us at Legendary Burgers, pizza and pasta at Creations, surf and turf at Fortunes, Madres Mexican Kitchen or Lucky Shots Coffee Bar for a caffeine bump to keep your day kicking.

Take a cultural side trip to enhance your experience. At the Yakama Museum, you can take a guided tour to learn the history of the Yakama People, through its dwelling and artifacts. Learn about the consequential Treaty of 1855 that brought together fourteen regional tribes and bands in an agreement with the United States government, and gave the Yakama Nation federal recognition.

Just a couple of miles east to downtown Toppenish, seventy-eight murals tell the rich history of the area. This collection

of murals is truly a visual history worth seeing. One piece of Toppenish history has roots in hops cultivation. Craft beer aficionados won’t want to miss the American Hop Museum in Toppenish. The overwhelming majority of American hops are grown here in the Yakima Valley, where, in 1868, Charles Carpenter planted rootstock from his father’s farm in New York. Rich volcanic soils ensured his success.

When the Eastern Washington sun is showing us its bright side, which is often, now is the time to get in a round at Mount Adams Golf Course, an eighteen-hole, par 72 course whose motto is “Wait less, play more.” Stay and Play packages are available at Legends Casino.

Back at the casino for the evening, you’ll have more thrills with 1,300 slots, roulette, blackjack, poker and craps. The spirit of community is just below the surface, even on the casino floor. Legends gives back 2 percent

of our Class III table games to a Community Impact Fund. These funds are distributed each year and have been used for fire trucks, ambulances and police vehicles, to name a few.

At Legends, we continue to meet higher standards of our guests while keeping our community at the heart of our organization. We invite you to come and experience it all and relax with a massage at the new spa!

BOOK YOUR STAY TODAY!

Catching the Wind

photography by Taylor Hodges

Washington’s maritime retreats come in different sizes and durations—all of them spectacular. (pg. 74)

The Schooner Zodiac sails out of Bellingham for festive evenings or multiday adventures.

FEATURES

50

The Ultimate Guide to Washington’s Summer Festivals

This summer, explore arts, music and local food and drink at some of our favorite outdoor festivals.

wri en by Ryn Pfeu er

58 Farm Labor

What happens when fear of federal immigration enforcement drives away the people who are essential to Washington’s second-largest industry? We’re about to find out. Stories from inside Washington farms in this crisis.

wri en by Lauren Kramer

62

Bainbridge Island Studio Tour

This August tradition showcases fantastic artists in a self-guided, mostly al fresco tour.

wri en by Kerry

Newberry

Bumbershoot Arts & Music Festival over Labor Day weekend features such musical acts as Weezer, Janelle Monáe and Digable Planets.

SMALL SHIPS. BIG ADVENTURES.

UnCruise Adventures offers all-inclusive, adventure-packed cruises with just 22 to 86 guests. You’ll enjoy guided excursions, handcrafted cocktails, gourmet meals, and personalized service—all included in your fare. This immersive experience takes you into the heart of your destination, ensuring you get the best adventure experience possible.

Learn more and book your journey of a lifetime at UnCruise.com | 888-862-8881

ALASKA

HAWAII GALÁPAGOS COSTA RICA MEXICO

COVER illustration by Drew Bardana (see “Seize the Summer,” pg. 50)

Editor’s Le er 1889 Online Map of Washington Until Next Time 12 13 94 96

LIVE

16 SAY WA?

Hop farm tours, rosé (all day) weekends, wild foraging.

24 FOOD + DRINK Be er bi ers, Oyster & Thistle, ice cream to die for.

28 FARM TO TABLE Summer squash.

32 HOME + DESIGN A Mount Rainier A-frame.

40 MIND + BODY Pro pickleballer Lea Jansen.

THINK

44 STARTUP FXRY garment repair.

46 MY WORKSPACE Kip Kendrick holds court.

48 GAME CHANGER Mountaineers Books.

EXPLORE

72 TRAVEL SPOTLIGHT Ape Cave near Cougar.

74 ADVENTURE Five maritime retreats.

78 LODGING La Conner Channel Lodge.

80 TRIP PLANNER Tieton, Yakima Valley.

88 TRAVEL SPOTLIGHT The new Vancouver waterfront.

90 NW DESTINATION Ashland, Oregon.

Cecilio Ricardo/USDA Forest Service

courtesy of Lea Jansen

Yakima Valley Tourism

BRIAN LACKEY

Photographer Until Next Time

“I’m a bit of a nomad at heart, or at least I was until I ended up settling here in Washington. Now, I can’t imagine living anywhere else—there’s so much to see and so many places to photograph. And in late spring, you can’t go wrong with the Columbia River Gorge. The Oregon side gets most of the press, but Washington has some hidden gems that are worth a trip, too.” (pg. 96)

Brian Lackey is a freelance travel photographer based in Seattle, specializing in exploring the wild places of the Pacific Northwest.

CONTRIBUTORS

RACHEL GALLAHER Writer Startup

“I first learned about FXRY from local stylist Colton Dixon Winger, when I covered his shop, Cuniform, in a previous issue. As someone who constantly needs things hemmed (I am very short), the idea that I could submit the details online, have someone come out and pick up the item of clothing and then drop it back off when it was finished— well, I was sold. Recently, I got a rip in my favorite pants, so I gave the process a try, and they came back beautifully fixed, a whole week early!” (pg. 44)

Rachel Gallaher is a freelance writer and editor living in Seattle. Her work has appeared in GRAY, Dwell, Architectural Digest, The Seattle Times and Azure, among other publications.

DREW BARDANA Illustrator Cover

“Illustrating the cover was so fun! Summertime in the Pacific Northwest is absolutely magical. I have great memories of attending Bumbershoot with my aunt when I was in high school. It was my first time seeing The Duhks, and I’m still chasing outdoor experiences, local crafts and live music. The positivity and togetherness captured in this illustration are sentiments I hope to carry through to the end of the year.”

Drew Bardana is an illustrator. He lives in Portland with his wife and three tiny dogs.

ALEX GARLAND Photographer Farm to Table

“I grew up gardening with my family in central Arkansas and later found my own connection to growing food in North Texas. Now, in one of the most beautiful food-growing regions, my love for cultivating food and flowers helps me find beauty in the everyday. Thanks to 1889, I get to visit farms and witness the work that feeds our communities. Visiting Louise’s farm was a joy—her passion for growing food and the care shown to the land and her animals was truly inspiring.” (pg. 28)

Alex Garland is a Seattle-based freelance photographer and writer. His current focus is environmental features for the South Seattle Emerald and working on his photo book of Western Washington water with Coast Salish writer and poet Nahaan.

EDITOR Kevin Max

CREATIVE DIRECTOR Allison Bye

WEB MANAGER Aaron Opsahl

SOCIAL MEDIA MANAGER Joni Kabana

OFFICE MANAGER Cindy Miskowiec

DIRECTOR OF SALES Jenny Kamprath

BEERVANA COLUMNIST Jackie Dodd

C ONTRIBUTING WRITERS Cathy Carroll, Melissa Dalton, Rachel Gallaher, Joni Kabana, Lauren Kramer, Kerry Newberry, Daniel O’Neil, Ryn Pfeuffer, Ben Salmon, Corinne Whiting

CONTRIBUTING PHOTOGRAPHERS Jackie Dodd, Alex Garland, James Harnois, Brian Lackey, Shannon Mahre

CONTRIBUTING ARTISTS Drew Bardana

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FROM THE EDITOR

FIRST, LET’S have a look at an emerging reality that Washington, as well as other agricultural states, is facing. With the Trump administration’s crackdown on immigrants in the United States, it’s the agriculture community that will be hardest hit. The people who harvest our crops are almost uniformly immigrants, some here legally, others not.

After ICE began raiding different communities throughout the country, many in the immigrant community stopped sending their kids to school, stopped going to their workplaces, stopped going to community centers, stopped going to any public places where it would be easier for federal authorities to find and deport them.

For reference, agriculture was the sixth largest contributor to Washington GDP in 2024, generating revenue of $12.8 billion and supporting more than 164,000 jobs. We are the top producer of apples, blueberries, hops, pears, spearmint oil and sweet cherries. That is in jeopardy right now.

Still no one really wants to talk about this, at least not in public, in print. Farmers are reluctant to stick out their necks for fear of retaliation. Foreign workers are keeping their hats pulled low just to survive. Our elected officials are reluctant, too. Why would they jeopardize

their own future and potential federal funding to stand on a lonely soapbox?

For this story, our writer Lauren Kramer worked hard to find actual working farmers and undocumented agriculture workers who would share their hopes and fears with us. We agreed to not specifically identify them for all of the reasons above. You can read about the true reality happening right now in our agriculture community on page 58.

Elsewhere in this issue, we bring together our top thirteen favorite summer festivals for you to make your summer plans around (pg. 50). Likewise we preview the top summer music events for a variety of tastes and locales (pg. 18).

Trip Planner takes us to a colorful Tieton in the Yakima Valley, where creativity runs high (pg. 80). Our Northwest Destination runs down to Ashland, Oregon, where Shakespeare and good wine coincide (pg. 90). Adventure draws us out on the water for many cool maritime experiences—think crewing on 130-foot sailboats (pg. 74).

This summer, be a rebel and create your own “Unauthorized Playlist,” a cocktail with bourbon, lime juice, peach purée, ginger beer and mint (pg. 25). Then think about where all of these ingredients came from. Right.

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

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by Lee Chiew

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photo

SAY WA? 16

FOOD + DRINK 24

FARM TO TABLE 28

HOME + DESIGN 32

MIND + BODY 40

Keen observers of summer squash at Sasquatch Acres in Enumclaw.

Alex Garland

Tidbits + To-dos

written by Lauren Kramer

Little Hopper Tours’ Hop Farm and Beer Sensory Experience

If you love craft beer and are curious about how it’s made, consider a hop farm and sensory experience with Little Hopper Tours and Rooted Yakima Valley. This multisensory excursion involves a tour of a fourthgeneration hop farm and an opportunity to see, touch and smell hops and learn about craft beer and the process behind the creation of every pint. Tours, which culminate in a beer tasting, are offered Fridays at 2 p.m. through August.

www.ridelittlehopper.com/yakima-beer-trips-and-tours.php

Grand Coulee Dam Festival of America

Grand Coulee is the place to be on July 4, with a Festival of America that includes live music performances, food vendors, a marketplace for artisans and crafters and a grand finale of stunning laser lights and fireworks over the Grand Coulee Dam.

www.grandcouleedam.org/chamber-events/for

Goat milk is great on its own or in cheese, but it’s also a healer.

Grace Harbor, a Sequim-based company, makes all its creams, soaps and lotions with the nourishing properties of goat milk, including an MSM cream (methylsulfonylmethane) that’s a natural soother for discomfort from sunburn, plantar fasciitis and aching muscles and joints. Soap shavings containing goat milk are also used in Grace Harbor’s sleep sachet, to ease nighttime leg cramps.

www.graceharborstore.com

Li le Hopper Tours

Grand Coulee Dam Area Chamber of Commerce

Grace Harbor Goat Milk Skin Care

LoveOly SummerFest

Olympia’s LoveOly SummerFest—featuring food, music, family-friendly activities and a beer garden—will be held June 20 through 22 The arts-and-culture-focused event is free and spans several blocks downtown.

www.loveolydowntown.com/ events/loveoly-summerfest

Art in the Park Festival

Richland’s Howard Amon Park is the venue for the annual Art in the Park Festival held July 25 and 26, where 300 artists from all over the country will travel to showcase, demonstrate, educate and sell their original work. The event includes live entertainment, music, interactive art experiences, sculpture gardens, food trucks and a great festival vibe. www.artintheparkfestival.com

Rosé Revolution Weekend

The second annual Rosé Revolution Weekend will be held June 27 through 29 throughout the Yakima Valley, where wineries will be showcasing their best rosés. This pink revolution is a great kickoff to summer, and participants can enjoy pink-themed festivities, rosé cocktails, perfectly pink pairings and rosé discounts. www.visityakima.com/wine-event-rose-revolution

Musician

Get Ready for MUSIC FEST SEASON

Six great places to catch live acts this summer

written by Ben Salmon

WASHINGTON IS a place full of wonderful music, and in the summer, much of that music can be heard at music festivals across the state. They happen in the middle of cities and in open pastures and just about anywhere you can fit a stage, a crowd and room to dance in the sunshine (or under the stars). Here are six music fests happening in Washington this summer that deserve a spot on your calendar of fun things to do.

Beyond Wonderland

Every Washingtonian— every human being, really— should experience at least one concert at The Gorge Amphitheatre, an incredible venue perched along the Columbia River near the center of the state. At Beyond Wonderland, you can pair the place’s expansive views with two full days of electronic music, high desert camping, interactive art and fantastical vibes. Big beats, booming bass and breathtaking beauty!

Dates: June 21-22

Location: The Gorge Amphitheatre, George Lineup highlights: Illenium, DJ Snake, Sara Landry, Chase & Status, Slander, Subtronics, Culture Shock

More info: www.pnwbeyond wonderland.org

Photo: Orhun Uygur/Beyond Wonderland

Beyond Wonderland brings the party to The Gorge in June.

Northwest Tune-Up

Is Northwest Tune-Up a music festival with access to world-class mountain biking? Or a mountain biking festival with a bunch of terrific house bands? The answer is: Yes. And laid-back Bellingham—arts-friendly, bike-crazy

and beautiful—is a perfect place for a weekend of two-wheeled fun combined with jam bands, hip-hop, alt-rock and more. And remember: safety first! For this one, bring your earplugs and a helmet!

Dates: July 11-13

Location: 1100 Granary Ave., Bellingham

Lineup highlights: STS9, The Steeldrivers, The Pharcyde, Silversun Pickups, Brother Ali, Harbour

More info: www.nwtuneup.com

Watershed

Back to The Gorge we go, this time for an August weekend packed with boot-scootin’ good times. Country music festivals are popping up all over the place these days, and Watershed is the biggest in the Pacific Northwest, with nearby camping and two stages featuring a who’s who of hot names in country music right now. And for the budget-conscious, Watershed offers

a layaway option that allows you to make payments!

Dates: August 1-3

Location: The Gorge Amphitheatre, George

Lineup highlights: Dierks Bentley, Jason Aldean, Zach Top, Bailey Zimmerman, Sawyer Brown, Ian Munsick

More info: www.watershedfest.com

Thing

In past years, Thing was a single-weekend festival in Port Townsend. But times change and events evolve, and this year, Thing is a series of concerts on four Saturdays in August, featuring big names from the worlds of indie rock, hip-hop, country and beyond. Kids 12 and under get in free, and Remlinger Farms’ nearby amusement park will be open, making it incredibly easy to enjoy a weekend full of family-friendly fun.

Date: August 2, 9, 16, 23

Location: Remlinger Farms, Carnation

Lineup highlights: Father John Misty, The Roots, Rainbow Kitten Surprise, Orville Peck, Cory Wong, Mon LeFerte

More info: www.thingnw. org

Bubba Sellars/Watershed

Photo: Travis Trautt/Thing

Zach Top performs at last year’s Watershed festival at The Gorge.

Capitol Hill Block Party

As you might guess, this annual event in the heart of Sea le’s trendiest district started as an actual neighborhood block party. Twenty-seven iterations later, it’s the symbolic heart of the city’s permanent place at the cu ing edge of popular music. There will be forty-five performances across seven stages, and if you’re the type who prefers your festival experience sans kids, CHBP ’25 will be open only to people 21 and older.

Dates: July 19-20

Location: Capitol Hill, Sea le

Lineup highlights: Thundercat, Porter Robinson, 100 Gecs, The Dare, Yaeji, Jockstrap, Slayyyter

More info: www.capitol hillblockparty.com

Re/Evolution: Summerjam

Nestled at the base of Whitehorse Mountain and bordered by the Stillaguamish River, Darrington Music Park has long been home to grassroots cultural events. Re/Evolution: Summerjam continues that legacy with five days of funk, folk, reggae, psychedelic rock and more, including, this year, a celebration of Jerry Garcia’s life on the thirtieth anniversary of his passing. Plus: food, art, a kids’ zone and more.

Dates: August 6-10

Location: Darrington Music Park, Darrington

Lineup highlights: Melvin Seals & JGB, Yak A ack, Holly Bowling, Cytrus, Space Bacon, Spunj

More info: www.reevolutionfestival.com

Photo: Re/Evolution: Summerjam

Eric Tra/Capitol Hill Block Party

Bibliophile

A guide to wild ingredients, Indigenous voices and dishes worth foraging for Wild Coast, Wild Foods

interview by Cathy Carroll

JENNIFER HAHN has spent a lifetime foraging and kayaking—including a solo journey from Ketchikan, Alaska, to Washington—during which tribes and First Nations shared their wild foods and knowledge with her. She later collaborated on scientific research projects with those communities and has been teaching others how to forage responsibly ever since. Now we get to join the Bellingham-based, award-winning author in experiencing these sensory-filled adventures with her latest book, Pacific Harvest: A Northwest Coast Foraging Guide

This thick, glossy and story-filled guide details more than seventy edible species—from seaweeds, beach vegetables and shellfish to mushrooms, berries and ferns—with eye-popping color photos and easy tips for harvesting and eating them. Along the way, Hahn engages readers by introducing them to Indigenous leaders in the traditional foods movement and tempting us with more than sixty recipes, from multigrain ne le pancakes, fiddlehead quiche and sea urchin pizza with nori sea bacon to evergreen tree cookies and cocoa truffles with roasted dandelion root.

What prompted you to write your second book on foraging?

To be the voice for the voiceless, all the plants and animals. I talked quite a bit to the editor and to my friends, rare plant specialists and whale researchers, and we all said it’s really important to have a voice out there that talks about not just that foraging is connection, but foraging is stewardship. How do we, in times of great change, still connect to the plants and the animals by foraging? But how do we also do it in a way that is respectful?

and we camped all the way. When we got to Washington, we were digging razor clams—we got the recipe from a gas station a endant, I remember—and I ate my first bu ery, gri y razor clams out there in the Hoh Rain Forest at our picnic table. It was being stirred in a big pot on a Coleman stove, and I thought, ‘I am in love with this place, these big trees—the clams, the gri iness, the bu eriness. I just want to be a coastal forager forever.

What are some memorable foraging moments?

We had been at a local park walking around Lake Padden, and it was just stocked with fish—you could see fisher folk all the way around, on every beach between the trees. We came home, and there was a trout flopping around in front of the gate, and it had two holes in it, one on each side, and I heard an osprey calling, and I thought, ‘That osprey just dropped this trout.’ We picked it up, looked it over … it was a perfectly good trout, and we cleaned it up and ate it for dinner. We called it ‘talon to table.’

Did you forage as a child?

When I was probably 3 years old, we did a big trip out west from Wisconsin,

How did you manage to remain true to that vision?

I almost went to law school, but professors talked me out of it, and I came back to what I really loved, which was to be outside and in nature, and teaching how to see and how to experience it in a way that’s really nourishing. I’ve been so lucky to have so many encounters with people who really read the lands and the waters in a way that they know them seasonally. They know them over many, many years and decades, and they may be First Nation members or tribal members, or they might be from Europe and they’ve been mushroom foragers since they were a li le child—all of these di erent caretakers. I’ve just been so lucky to walk the path with them for a time.

ABOVE Lauded writer Jennifer Hahn blends storytelling with hands-on tips for bringing wild foods to the table, such as in this Wild Pile Salad. AT RIGHT Hahn shares the stories that shape every foraged dish.

Katherine Jane Palmer and Jennifer Hahn

Gasworks Just Works

A must-visit brewery, right on the water

written by Jackie Dodd Beervana

ON A WARM spring day, just past noon, Gasworks Brewing has already started to fill. A couple of cyclists click up in their cleats, queuing behind two big dogs and their owners. A few pints in, someone’s reading in an Adirondack chair while boats slip by behind them on Lake Union. ere may be no place that feels more at home in the Seattle sunshine than Gasworks Brewing does right at this moment. As if the entire brewery breathed a sigh of relief that the sun is back to illuminate their perfect location.

GASWORKS BREWING

2441 N. NORTHLAKE WAY

SEATTLE

www.gasworksbrewing.com

What to Know:

• Kid- and dog-friendly

• Ample patio seating

• Waterfront access

e brainchild of coowners Kyle Hansen and Cody Cluff, Gasworks was born out of a shared vision forged in the uncertainty of the late pandemic. Hansen, formerly of Georgetown Brewing and founder of Untold Brewing in Massachusetts, joined forces with Cluff, who also founded Magnuson Cafe & Brewery. During those odd, quiet months, they’d take drives along North Northlake Way, looking for a place that just felt right. en they found it.

“I saw the location and just thought, this can’t not work,” Hansen said. And judging by the packed patio on a weekday afternoon, his hunch was dead on. It just works.

Even after a rough winter, just months after opening and with little indoor seating, the brewery stayed open, welcoming anyone willing to brave the chill. Hansen installed a pair of renovated shipping containers for cozy, train car-like seating in colder months, complete with heaters and sliding glass doors. In another section of the space, a large tent keeps the rain off and the warmth in.

As the heat of the summer months starts to arrive, Hansen’s main concern isn’t what you’d expect. In the hectic first year of owning a business, any business, fears and concerns often lie in balance sheets and inventory supplies. But Hansen keeps coming back to his drive to make sure the people who show up are glad they did. He’s thinking about sunshine seating, paddleboard “parking” and whether the crowd from the water will outnumber the one from the trail. He’s paved over previously unusable sections to create spaces that can host tables where people can enjoy their beer. He’s combed every inch of the place to make sure it’s somewhere you’ll want to sit for a while, and he’s done a great job.

Gasworks Brewing co-owner Kyle Hansen pours a beer at their North Northlake Way location.

Jackie Dodd

Gasworks’ beer list is as inviting as its seating area. Guests can opt for a West Coast IPA, a hazy IPA, a crisp pilsner, a Mexican-style lager and even a gluten-free watermelonlime-sea salt sour, each one brewed with both balance and adventure in mind.

And while the beer is the obvious draw, the food is quietly becoming a star in its own right. e menu is evolving, but always intentional. No one needs to leave to track down a meal. e new smashburger—crispy-edged, juicy and served for just eight bucks—is easily one of the best values within 5 miles and rapidly gaining a following of its own.

Getting there is part of the experience, too. Whether you’re walking the Burke-Gilman, riding in from Fremont or pulling up by kayak, Gasworks makes room. (Just mind the tricky pedestrian access; Waterway 17 is your best bet.)

ere are a lot of reasons to visit: the excellent beer, the affordable food, the killer view or the owners who feel like exactly the kind of people you want to root for. You don’t need to pick just one. But do yourself a favor, and add this brewery to your must-visit list before summer slips by.

recipe courtesy of Erin McFann, Old World Chophouse /

• 2 ounces bourbon • ½ ounce lime juice • 1 ounce peach purée

Ginger beer

Mint, for garnish • Slice of lime, for garnish

Mix together the bourbon, lime juice and peach purée.

Pour over ice, and top with ginger beer. Garnish with mint and a slice of lime.

Photo: Chris McFann

LEAVENWORTH

ABOVE Whether you arrive by bike, foot or paddleboard, Gasworks Brewing is a great spot to kick back. AT RIGHT Water views complement Gasworks’ brews.

Jackie Dodd

Gasworks Brewing

Gastronomy

Scrappy’s Bitters

written by Lauren Kramer

CRAVINGS

CHEESY SNACKS

As a high-protein snack, salad topper or crouton, Moon Cheese is a shelfstable, dehydrated cheese that can serve all of these functions. Made in Ferndale using Darigold cheese, these deliciously crunchy cheese balls are great for kids’ lunches, athletic snacks or meal toppers. They’re available in a flavor range that includes sweet chili, habanero lime, pizza and parmesan garlic. Shop online or look out for them at smaller grocery stores throughout the Pacific Northwest. www.mooncheese.com

SPICES

If you love your spices, you need to try San Juan Island Sea Salt’s new Smokehouse Blend. Inspired by the caramel smokiness of madrona wood, the blend is a mix of alliums, sesame seeds and sea salt. It’s a perfect addition to Asian coleslaw, roasted green beans or pork cutlets.

80 NICHOLS ST. FRIDAY HARBOR www.sanjuanislandseasalt.com

TEA

MILES THOMAS was mixing cocktails in Seattle bars in 2008 when he grew frustrated with the selection of bitters flavors on the market. ere were just two available at that time, Angostura and Peychaud’s, and omas could sense the potential for more. He rented a commissary kitchen in the basement of an Italian restaurant, began experimenting with other flavors and, in no time at all, was flooded with order requests from other bartenders in the neighborhood. Eventually he ditched his bartending job to found Scrappy’s Bitters, a craft bitters company that now has a dozen flavors that it exports worldwide.

If you’re a cocktail lover, you’ll know that bitters infuse flavor into a spirit base. ey’ve been around since 1806, and while you don’t need more than a dash or two for each cocktail, the quality of the flavor they infuse has kept bitters as a staple ingredient on bartenders’ and cocktail aficionados’ shelves.

e flavor selection from Scrappy’s includes fire tincture (a blend of five chiles), lavender (using Provence-grown lavender), Seville orange, chocolate, aromatic, lime, celery, grapefruit, cardamom, Northwest alpine and Orleans. All the bitters are handmade in small batches using organic ingredients, with no artificial flavors, chemicals or dyes.

“We were the only craft bitters brand in North America when we launched Scrappy’s,” said Ben Sheffield, omas’ best friend and global brand ambassador. Today there are more than 100 manufacturers of bitters, but Scrappy’s, still based in Seattle, is the largest in Washington—a small brand with a powerful flavor.

www.scrappysbitters.com

Tea drinkers will love the organic teas by Apolis Craft Tea, a Sumner-based company with a line of herbal, green, black, oolong, pu’erh and white teas available loose leaf or bagged, using a plant-based compostable mesh. Favorite flavors include sweet cream earl grey, strawberry fields iced tea, blackberry bergamot and Moroccan rose. www.apolistea.com

LABNEH

Labneh is a soft, Middle Eastern cheese with a rich, creamy consistency, made from strained yogurt. Once you’ve tried labneh, it’s hard to go back to regular cream cheese. To try an organic variety made with a whole lotta love, look for Samish Bay Cheese’s labneh. At this family farm in Bow, labneh is made from whole milk and strained for four days.

www.samishbay.com

Scrappy’s Bi ers was born in Sea le in 2008 and soon became a global phenomenon.

BEST PLACES FOR

DECADENT BITES

HUMBLE COW

The toughest part about visiting an ice cream shop is making a selection—unless you visit Humble Cow in Olympia and Lacey. This ice cream shop offers a six-scoop taster where customers get to sample a variety of ice creams, all made in-house daily in small batches inspired by seasonal ingredients. Look out for lemon blueberry swirl, coconut cream and peanut butter with dark chocolate flakes.

LOCATIONS IN OLYMPIA AND LACEY www.humblecowicecream.com

CALICO CUPBOARD CAFÉ & BAKERY

If you’re looking for a decadent brunch in Skagit County, Calico Cupboard should be top of your list. The family-owned restaurant with locations in La Conner, Mount Vernon and Anacortes offers some of the largest, most tempting cinnamon buns you’ll ever encounter. Highlights on the all-day breakfast menu include a cinnamon roll French toast, a smoked salmon scramble and Calico Benedicts, as well as a good selection of mimosas.

LOCATIONS IN LA CONNER, MOUNT VERNON AND ANACORTES

www.calicocupboardcafe.com

WHAT’S THE SCOOP

For those ready to take ice cream to a whole new level, Kennewick’s What’s the Scoop is the place to be. This ice cream shop features a rotating selection of fun, crazy flavors including horchata, asparagus brown butter, pineapple chile, caramelized garlic and jalapeño cheesecake. Who needs vanilla?

3902 W. CLEARWATER AVE., #119 KENNEWICK www.facebook.com/whatsthescoopwa

ESTELLE

You’ll never look at a carrot the same way after eating this vegetable at Estelle in Bellingham. The upscale bistro has a well-earned reputation for its roasted carrots, which arrive in a rich sauce of coconut date and calabrian chile, topped with fried greens that add a savory sizzle to this decadently sweet dish.

1147 11TH ST. BELLINGHAM www.bistroestelle.com

Dining

Oyster & Thistle

written by Lauren Kramer

LIKE MANY restaurants, the menu at Oyster & Thistle changes depending on what’s in season. Only, at this sixty-seat fine dining restaurant in La Conner, the changes happen faster than most. We sat down for a spring dinner and ordered salmon from a menu sheet printed that day, only to find the salmon is now halibut.

“Duane flagged down a fisherman as he pulled his boat out of the water and bought two halibut he’d just caught,” said chef Josh Van Hine, who purchased Oyster & Thistle in January with sommelier Duane Bunch. The two are fast friends who fish together, hunt together and are planning a working, professional farm that will supply specialty livestock and produce directly to the restaurant.

“We both have passion and drive, are perfectionists in our field and share the same vision,” Bunch said. “We call each other out and hold oneanother accountable to higher standards.”

The restaurant is open for Pacific Northwest-inspired cuisine with French roots and serves lunch and dinner seven days a week. Many diners drive north from Bellevue and Kirkland. “They appreciate how we do things,” Van Hine said. “There’s no produce truck delivering to our back door. We go to local farmers, fishermen and meat processors to get our ingredients, and we transition our menu to whatever they’re pulling out of the ground, or fishing from the sea.”

I ordered filet mignon, thrilled to learn that all the ingredients on the plate were grown in a 30-mile radius of Oyster & Thistle. The beets in my salad were pulled from the ground 5 miles away, and the microgreens were grown in Whatcom County. The food was exceptionally tasty and exquisitely presented to highlight different colors, textures and flavors.

Because ingredient selection changes so quickly, the menu looks different each day. It keeps things interesting, said Bunch. “Come for a meal and the food will be fantastic, the best meal you’ve ever had,” he said. “But you won’t know what’s on the menu until you take a seat at our table.”

205 E. WASHINGTON ST. LA CONNER www.theoysterandthistle.com

Artful and tasty dishes from Oyster & Thistle in La Conner.

Photos: Oyster & Thistle

Farm to Table

A Summer Staple

Easy to grow and full of fresh flavor, summer squash are a great garden pick

written by Corinne Whiting | photography by Alex Garland

THE PACIFIC NORTHWEST climate is especially kind to summer squash varieties like zucchini, yellow squash and crookneck, which are loved by many for their flavor and high productivity. Typically easy to grow in Washington (in spring, after the last frost), they’re a popular choice for many home gardeners.

Louise Zehr of Sasquatch Acres finds summer squash to be a great veggie, especially since so many varieties exist. Western Washington has a shorter growing season, so she relies on regional seed companies like Territorial Seed Bank for varieties that mature quickly and thrive in this climate. Her favorites are Cash Machine and Yellow Crookneck. “Squash is prolific— you’ll have enough for you and your neighbors—and pretty easy

to grow once the soil warms up,” she said. For those growing at home and starting indoors, she advised, “Don’t start too early!”

Chefs like Oscar Amador of 1 Hotel Seattle’s Spanish restaurant La Loba appreciate the vegetable’s versatility in dishes, too. “It has a natural sweetness that complements both savory and sweet dishes,” he said. “I love how it absorbs flavor—whether charred, roasted or raw.” He names pattypan squash as a personal favorite for its delicate flavor and striking appearance, and he finds it perfect when grilled or stuffed for a beautiful presentation.

“Summer squash stands out for its adaptability and its ability to reflect the season’s freshness almost instantly,” Amador said.

For the Love of Gardening

At Sasquatch Acres, Zehr and her husband, Phillip, raise bees and sheep and sell veggie starts that are timed to thrive in the local climate. They moved to their property five years ago with a love of adventure, learning and fun—some of their core family values.

“We didn’t grow up farming,” Zehr said, “but my background is in science, so we learned as much as we could, and still are, and went for it. Luckily, we

Louise Zehr holds a tray of yellow squash starts at her farm, Sasquatch Acres, in Enumclaw.

FROM TOP Sasquatch Acres, in Enumclaw. In addition to vegetables, Louise Zehr and her husband, Phillip, raise chickens and sheep.

also landed in a supportive community of small-scale farmers who also generously shared their time and knowledge.”

Zehr’s unique resume certainly “wows.” She has a master’s degree in developmental genetics, a sheep shearing certificate from WSU Extension and beekeeping certificates from the University of Montana, so the farm is truly a blend of hands-on experience and scientific curiosity.

Originally from Kansas, Zehr cherishes memories of being in the garden with her grandparents and parents. “As a child, the garden was a beautiful and fun place to be in,” she recalled, revealing that she wrote a poem about her feelings surrounding gardening last year. “I didn’t realize the continued hold that it had on me even through college, grad school, working, moving across the country, literally over a decade since I had done anything with it.” Now, she loves researching and learning about plants and soil, and covets working outside, too.

Zehr shares seasonal tips and insights on Instagram, and they also teach locally to help other families feel confident growing their own food—even if just starting out. “I get a lot of joy in teaching others and making research-based information more accessible,” she said. Most of all, Zehr finds it a joy to be doing all of this with her kids learning by their side, running around the garden in farm boots or with bare feet.

Abundance in the Kitchen

Chef Amador of La Loba, a new addition to South Lake Union, shared the scoop on summer squash from his perspective. Inside the city’s newest sustainable luxury hotel, the restaurant primarily sources squash from small farms in Eastern Washington. “ ese growers are committed to sustainable agriculture and produce exceptionally fresh, flavorful squash thanks to the region’s rich soil and ideal growing conditions,” Amador said.

“Varieties like pattypan and zephyr bring both texture and visual appeal to the plate,” Amador said. “ eir tender skins and minimal seeds also offer a clean, refined eating experience—ideal for professional kitchens.”

e chef describes PNW summer squash as having a clean, slightly nutty flavor and a creamy texture when cooked. “ e

“[Summer squash] has a natural sweetness that complements both savory and sweet dishes. I love how it absorbs flavor—whether charred, roasted or raw.”

— Oscar Amador, chef at La Loba

region’s cool nights and warm days lend a subtle sweetness and depth,” he said. His favorite way to enjoy them involves simply grilling with olive oil and sea salt—or shaving them raw with lemon juice and herbs for a refreshing starter.

Amador advises avoiding over-salting squash too early, since the product naturally holds a lot of water. Also searing or roasting at high heat concentrates its flavor and improves texture. For baking (like in breads or cakes), he says to grate, lightly salt and drain the squash first to manage moisture.

In Enumclaw, harvest season gets incredibly busy for Zehr on the farm, so her family tends to cube, blanch and freeze squash in dinner-sized portions; this makes for quick, easy meals later on. “For fresh squash, pick them when they’re small and glossy,” she advised. “ ey’ll be more tender and flavorful.” Amador encourages storing fresh squash unwashed in a paper bag in the fridge’s crisper drawer; they’ll stay for up to a week.

Zehr and her family love sautéing squash with eggs for breakfast, mixing it with tomatoes for a sauce in Mediterranean meatball wraps or frying it with rice. “I also grew up with my mom and grandma slicing and breading it with eggs and flour and then frying it,” she said. “ at was the taste of summer!”

ABOVE, FROM TOP Sasquatch Acres also o ers raw, unfiltered honey made from bees they keep on-site. Veggie starts, ready for planting.

Rethinking Zucchini Washington Recipes

Green Tartare

La Loba / SEATTLE

Oscar Amador

SERVES 3-4

FOR THE GREEN TARTARE

• 1 cup zucchini, diced into small pieces

• ½ cup green bell pepper and onion, diced into small pieces

• 2 tablespoons roasted pistachios, roughly chopped

Place pistachios, sherry vinegar, agave, sea salt and water in a blender. Blend on high for about 1½ minutes, until smooth and slightly thickened. If too thick, add more water to reach desired consistency. Store chilled in an airtight container.

FOR THE AVOCADO MOUSSE

Halve the avocado, and remove the pit. Scoop the flesh from one half into a blender or food processor. Add yuzu juice and kosher salt.

Blend until smooth and creamy, scraping down the sides if needed. For a firmer texture, chill for 30 minutes before serving.

TO PREPARE

Dice the zucchini and the green bell pepper and onion mix into small, even pieces. Place the diced vegetables in a mixing bowl.

Roughly chop the roasted pistachios, and add them to the vegetables for texture and flavor.

Add the avocado mousse, and toss gently to combine, making sure everything is coated and creamy.

Drizzle the pistachio vinaigre e over the mixture, and toss gently again. Taste and adjust seasoning with a pinch of kosher salt.

Heat a small amount of oil in a pan over medium-high heat. Fry the rice paper until crispy, and then drain on a paper towel. Once cooled, break into shards.

Using a ring mold, layer the tartare mixture, and press gently to compact. Carefully remove the mold. Garnish with fried rice paper shards, and sprinkle furikake to taste. Serve immediately as a fresh and vibrant appetizer or light entrée.

• ¼ cup avocado mousse (recipe below)

• 3 tablespoons pistachio vinaigre e (recipe below)

• ⅛ teaspoon kosher salt, to taste

• Fried rice paper, for garnish

• Furikake seasoning, for garnish

FOR THE PISTACHIO VINAIGRETTE

• 2 tablespoons roasted pistachios

• ¾ teaspoon sherry vinegar

• 2 teaspoons agave syrup

• 1 pinch of sea salt

• 2 teaspoons water (more if needed to adjust consistency)

FOR THE AVOCADO MOUSSE

• ½ avocado

• 1 teaspoon yuzu juice

• ¼ teaspoon kosher salt, to taste

FOR THE PISTACHIO VINAIGRETTE

Heat oven to 350 degrees. Spread pistachios on a sheet tray, and toast for 6 to 7 minutes, or until lightly browned. Cool for 15 minutes.

A trio of zucchini, pistachios and avocados, Green Tartare may be the perfect dish for a summer surprise.

Louiie

Victa

Good design is paramount in A-frames. This kitchen and living space make use of light woods and lighting to great e ect.

courtesy of Alena Babiy

A Sweet Retreat

A couple remodels a vintage A-frame from foundation to peak, maximizing its 600 square feet with European chic written by Melissa Dalton ALENA BABIY was long obsessed with A-frames before staying in one for the first time in 2018. Fortunately, the occasion didn’t disappoint. The home was a vintage Aframe near Mount Rainier, not too far from where Babiy grew up in Tacoma. “I’ve had a fascination with A-frames for as long as I can remember, and that experience just solidified it for me,” said Babiy. “They’re so charming and unique. We were on the hunt for one ever since.”

It took a few years and multiple lost bids before Babiy and her husband, Peter, found one to call their own in 2024. Located in Ashford, just a ninety-minute drive from their house in Federal Way, this particular A-frame had been abandoned years ago. When they arrived for their first visit, it was tilting to one side, the floors rotted, and the roof needed to be replaced. “For me, I just see the potential. I’m like, ‘It’s an A-frame. That’s all I need,’” said Babiy. “But my husband was unsure about it. It was in bad shape.” A er a day mulling it over, they decided they were up for the challenge of a remodel and snapped it up.

The yearlong rebuild was a family affair. The couple took on the design, and their parents helped them navigate the construction process, as both Alena and Peter’s fathers are contractors. Peter’s brothers drove out for demolition, and even the couple’s 2-year-old had a tiny pail for hauling trash. The couple’s goal was to take a wabi-sabi, minimalist approach to the interior that suited the architecture. “I’m very much a minimalist in my life,” said Babiy. “I don’t like extra anything. I like everything to have a purpose. And an A-frame is just two roof lines. Just the size and the architecture encourages a minimalist lifestyle.”

Working with a little more than 600 square feet, they gutted the interior, removing everything except the cedar paneled walls. To address the settling, they lifted up the house and rebuilt the foundation, adding a wraparound deck with an inset hot tub, a fire pit and a sauna. Inside, they reduced the size of the bedroom loft, to give more ceiling height in the living room, and swapped out a bulky staircase for a sleek metal ladder.

Both Alena and Peter immigrated from Ukraine to Washington as children and, as adults, are passionate travelers. They wanted to draw on their wide-ranging experiences to develop the cabin’s material palette. “I very strongly believe that the space you’re in can dramatically affect the way you feel,” said Babiy. “It was important for me to create a space that’s very warm, inviting and grounded in nature.” To complement the preserved cedar, which was patched and repaired where needed, they chose a microcement finish for almost everything else, a treatment that they had seen in Tulum, Mexico, and Europe. Microcement is a decorative finish that combines cement, water-based resins, additives and mineral pigments. It’s hand-troweled in successive thin layers to be durable and waterproof. The couple wanted it on every surface not wood—“There’s no drywall in the cabin,” said Babiy—including the ceiling and walls in the kitchen and bath.

Perhaps the biggest challenge with an A-frame is the loft space. Minimalism drives function here and throughout.

A wraparound deck and inset hot tub create an inviting outdoor space.

Photos: courtesy of Alena Babiy

“We haven’t really seen it done around Washington anywhere, so it was really hard to find somebody that can work with a microcement finish,” said Babiy, who later received a recommendation from the lone Seattle store where they bought it. “It’s a difficult product to work with because you have to apply it, sand it, reapply it and sand it again.” But an effort that proved worth it, as the end result is a seamless effect that makes the cabin feel bigger than its small square footage. “It adds so much depth and dimension,” said Babiy.

To complement the microcement and light tones of the oak floor, the Babiys chose neutral furnishings made of natural materials, including things like woven rope pendant lights over the kitchen peninsula, a cream handwoven wool rug and sheepskin chair in the living room and a stone sink imported from Turkey for the bathroom. Strategic lighting—from the strip lights in the window peak above the built-in bed to additional ribbons that outline the front facade—inspires visitors to relax.

Less tranquil was the day that the couple finally had the front window wall installed, which, due to production delays and incorrect measurements, came at nearly the end of the construction process, with the rest of the cabin all but done. “When they came out to install, we were holding our breath, just hoping that everything fits,” said Babiy. It did, and with the home now finished, the couple were able to start renting it out on Airbnb and sharing their long-held dream with others, when they’re not stealing away for a weekend themselves. “We have people staying there that are eloping in Mount Rainier, or celebrating anniversaries and birthdays,” said Babiy. “It’s cool to know that the A-frame will always be in their mind when they think of that event. I’m just really happy with how it all came together at the end.”

ABOVE With a microcement finish and stone sink, the bathroom is an oasis of calm. AT RIGHT, FROM TOP The aerial view of the living room shows the natural light only residents of A-frames enjoy. A sheepskin chair and woodstove are especially cozy during the cold months.

Photos: courtesy of Alena Babiy

DIY

Construct a Classic Picnic Table

SUMMER ISN’T COMPLETE without a few outdoor meals, and no one likes balancing barbeque on a paper plate in their lap. Enter the classic picnic table, a simple woodworking project that can be completed in a weekend. We’ve all seen this ubiquitous design, but this time, it comes with bragging rights: I made this

BUILD THE FRAMES

Start by building the frames, one for either end of the table, which provide the primary support for the structure. Each frame is shaped like an A and will have two legs, a top support for the tabletop and a middle support for the benches. Use cedar boards for natural rot resistance.

The legs are cut from a 2x8-inch board, to 37 inches long. Next, cut a 30-degree angle o of each end, top and bo om. Make sure the

outer edge of the leg measures the same, approximately 32½ inches long. For the tabletop supports, cut a 2x4 board into two pieces, each 28¾ inches long on the outer edge and with angled edges. For

the bench supports, cut two 2x6 boards to be 61 inches long on the outer edge, with angled ends. Build the first frame, and then use it as the template for the second. Measure 15 inches from the ground, and a ach the bench support using a carriage bolt. At the top of the A-shape, a ach the tabletop support so it is flush with the top of the legs. Stand up the frames and make sure they are level and square with each other.

ATTACH THE TABLETOP

Cut four 2x8 boards at 72 inches long. Stabilize the frames, and screw down one board at a time into the supports to create the tabletop. The outer boards will overhang the supports on either side by 1¼ inches. The support frame should not be flush with the end of the table top either. There should be a clearance overhang of at least 1 inch. Leave a ¾-inch gap between each board for water to drain through the top.

ATTACH THE BENCHES

Cut four 2x6 boards to 68 inches long. A ach two boards to either side of the table, with a ¾-inch gap between them. The outer board will overlay the bench support by an inch.

ADD SUPPORTS

The last two pieces are added to ensure the table doesn’t rock back and forth. Cut a 2x4 board to 24 inches long, with angled cuts on either end. Flip the table over and a ach at the center of the tabletop and to the bench support in the frame.

FINISH AND FEAST

Coat the table with a clear polyurethane finish for extra durability, and let it cure. Then, lay out the picnic, and toast yourself to a job well done.

Illustrations: Allison Bye

Get the Look of the A-frame

If any chair were to look like a warm hug, it’s this one: the Yeti Sheepskin Armchair from RH. It has a handcrafted oak frame to provide structural support, while the upholstery is covered in a genuine New Zealand long-haired sheepskin. Go ahead, snuggle in.

Crate & Barrel’s Cabo Pendant Collection offers a lovely alternative to traditional metal or fabric lighting. e oversized shapes of the shades are a little dramatic, while the natural fiber weave casts a tranquil glow. www.crateandbarrel.com

www.rh.com/us

At Eso Esto, designer Shannon Holt makes every piece by hand at the potter’s wheel in her Portland, Oregon, shop. e resulting stoneware balances a striking silhouette with organic color and texture, whether that’s a soft white mottled glaze on the “Pod Vessel,” or an electric blue lava effect on the “Aqua Lava Bud Vase.”

www.eso-esto.com/shop

Curious about microcement? Visit the Craftex showroom in the Seattle Design Center to learn more about the versatility of the product. ere, find a spectrum of 120 colors and a range of textures for swathing any number of rooms. Microcement is slip-resistant, durable and waterproof, so it can be used everywhere, from kitchens and bathrooms to outdoor patios and pools. www.craftexwall.com

Finding a New Racket

Diabetes almost tripped up the emerging career of pickleball pro Lea Jansen written by

Lauren Kramer

LEA JANSEN is ranked among the top three pickleball players in the world in the singles division, according to the Professional Pickleball Association. The 32-yearold grew up in Spokane and first stepped onto a pickleball court in 2019. Within a couple of months, she knew she wanted to go professional.

“I became obsessed a er my first tournament,” she said. “Once you play this game, you love it, because not only is it super fun to play, it also brings together communities, families and a wide range of age groups and ethnicities. Some of my first games were playing with people twice as old as me, and they were beating me!”

Lea Jansen came back to racket sports through pickleball. Now it’s her life.

Photos: courtesy of Lea Jansen

Jansen played tennis as a kid, but never loved it. “It was a way to go to school,” she said, of the tennis scholarship she received from Washington State University, where she competed in Division I tennis. After two years she transferred to Aquinas College in Grand Rapids, Michigan, where she was a conference player of the year and a first-team NAIA All-American.

During the pandemic, after graduating from college, she noticed the social media posts of Tyson McGuffin, a colleague she’d known from junior tennis. McGuffin had left tennis for pickleball, where he’d quickly ascended to a world No. 1 ranking. Intrigued, Jansen stepped onto a pickleball court in 2019 and was hooked from day one. She spent the next year practicing and learning the sport.

Over the past five years, Jansen’s pickleball career has been nothing short of meteoric. By 2021, just two years after first brandishing a pickleball paddle, she won gold in women’s singles at the 2021 Orange County Cup. Many silver and bronze medals in various brackets followed in the next three years, and by April 2024, Jansen was on a roll. She won a gold medal in women’s singles at the Houston Open, and bronze in women’s doubles. She and her partner, Tina Pisnik, won gold at the 2024 Red Rock Open in St. George, Utah, and Jansen also won silver in women’s singles. In June 2024, she achieved another gold in women’s singles at the 2024 Texas Open.

Her success in the sport has given her a “second life,” she said, especially when it comes to her health. Diagnosed as a Type 1 diabetic in 2014, Jansen had no idea how serious it was until she started losing matches because of it.

The turning point came in 2021 when she collapsed while competing in Las Vegas and had to leave the court for the hospital. She learned that years of unmonitored blood sugar was significantly affecting her functioning and her ability to become a better athlete. To turn things around, she changed her diet and began monitoring her blood sugar rigorously. While it’s been a rollercoaster ride the past four years, she’s grateful to be much healthier now.

Jansen’s professional contracts will see her through 2026, but she hopes her pickleball career will continue for another five years or more. For now, she’s laser focused on attaining peak performance. “I’m not there yet—I’m still working on footwork and physicality, and trying to worry less about results,” she said.

Passionate about juvenile diabetes, she’s determined to become involved in some capacity with kids struggling with the illness. “I’ve had kids come up to me saying they can’t even play sports because of this illness,” she said. “It’s something a lot of kids need help with, and I really want to do something when my professional pickleball career comes to an end.”

Her advice to pickleball enthusiasts is to work on hand-eye coordination off the court, and practice against a wall when they can. “This game is more physical than people think, so being in shape is important. But it’s also crucial to enter the court with intent, even if you’re playing recreational games. Know what you want to work on and try and improve those skills in every game.”

Lea Jansen Professional Pickleball Athlete

Born: La Plata, Maryland

Lives: Austin, Texas, and Spokane

Age: 32

WORKOUT

“I work out five-to-six hours a day, six days a week. I start my day with a run and walk, and then do footwork drills or morning practice.

I practice again in the afternoon, followed by a weight lifting or conditioning routine.”

NUTRITION

“I’m a Type 1 diabetic, and my diet changes depending on how my body is reacting. In general, I avoid cane sugar and focus on whole foods, good carbs like quinoa and lentils and eating in as much as possible. My biggest challenge is maintaining my blood sugar levels.”

Last June, Lea Jansen took home the women’s singles title at the 2024 Texas Open.

James Harnois

The simple joys of summer await at Sunriver Resort, where everything you want is all in one place. Float the Deschutes River, ride the water slides at the Cove, hit 40+ miles of trails, saddle up at the Stables, tee off on the fairways, and dine at our 11+ restaurants. It’s all here, only at Sunriver Resort.

BOOK NOW TO ENJOY SPECIAL RESORT ROOM RATES.

Finding an Easy Fix

Like ordering takeout, garment repair is now just a click away, thanks to Seattle alteration company FXRY

written by Rachel Gallaher | photography

by James Harnois Startup

WHEN CALLEY DAWSON enrolled at New York University, she had plans to become a doctor. Moving to Manhattan from Philadelphia, and setting up a life in the city, was expensive, so to earn some extra cash, Dawson—the founder of Seattlebased garment repair service FXRY—snagged a job at Urban Outfitters. “I got bored of working retail,” Dawson recalled, “so when I was home from school, I asked if I could intern for the company, and through interning with them I fell in love

with fashion, dropped out of NYU and went to fashion school in Italy.”

After a year in Florence, Dawson returned to Philadelphia, where she attended Drexel University before jumping into a seventeen-year run of working at various labels—Free People, Urban Outfitters, Billabong, Pacific Sunwear—as a designer, buyer and marketer. “Along the way I mastered every category from footwear to menswear to sweaters and denim,” Dawson said. With almost every job switch came a move that pingponged Dawson across the country several times. In 2018, the designer landed in Seattle when she accepted a job as the design director of global apparel at Brooks Running. “I was excited to work at Brooks because I would be designing for people doing activities that would better their lives,” she said.

Despite her success, Dawson said that “in between every job I wanted to own my own company.” It was a nagging desire in the back of her head that just wouldn’t go away. So, when she left Brooks in 2022, she didn’t immediately go to another apparel company. “Nothing was inspiring me,” Dawson said. Since

Founder Calley Dawson (center) stands with FXRY team members Beck (left) and Natalie.

2018, she had started rethinking her own purchasing patterns, admitting to being a fast-fashion addict who was “sneaking Zara boxes into my apartment while my neighbor was washing and reusing her paper towels.” At first Dawson was embarrassed, but once she got to know her neighbor, who “never made me feel bad about it,” she realized they had more in common than she thought—and felt inspired to pursue a fashion-related career that took sustainability seriously.

At first she thought about starting a fully circular clothing line. “I realized that everything I was thinking of meant me creating something new,” Dawson said. “The planet doesn’t need another dress, another pair of shorts.” As she did more research on sustainability in the fashion industry (much of which is marketing talk with little measurable impact), she stumbled across a handful of companies offering repair and alteration services.

Realizing that the most sustainable thing someone can do for their clothes is repair them (rather than continuously buying new items), Dawson started thinking about ways to make that process accessible and affordable, the latter of which is challenging due to labor costs.

FXRY was launched in 2024, starting as a weekend popup at the Hoste boutique in West Seattle where people could bring clothing in need of repair or alteration, drop them off, then come back a week later to collect the fixed item. Before the launch, Dawson “went to the SODO Flea Market and just walked up and down the aisles and asked every single person if they knew how to sew and needed some extra work,” she recalled. One person, Beck Ryan, jumped on board (they still work for the company, as does Natalie Winkler). A few months after the launch, Filson approached Dawson about doing a popup, and after that event word started to spread about the service, with other boutiques and brands such as Cuniform, Jenni Kayne and Anthropologie scheduling pop-ups.

In July 2024, FXRY launched a website that allows individuals to order garment repair and alteration straight to their door. All they have to do is answer a few questions (there are helpful tutorial videos for making measurements or pinning fabric), schedule a pick-up and then wait about two weeks until the repaired item is dropped back off. Currently, the pickup and drop-off model is only available in Seattle, Bellevue and White Center, but this summer, FXRY will start offering mail-in services through its website—first in Washington, then nationwide. In March, FXRY opened a 1,600-square-foot studio space in Mount Baker, where they hope to have future pop-ups and events and offer in-person services.

“We’ve fixed close to 2,000 garments since we started,” Dawson said. “If you alter your clothes, you’re extending their life, because if they fit you well, you will wear them more. The whole idea is to make an impact on the fashion industry, so the more we can fix, the better.”

AT RIGHT, FROM TOP Natalie performs an invisible sweater repair with reknitting. A rack of customers’ garments awaiting repair and alteration. Beck repairs denim by machine darning. FXRY’s studio in Mount Baker.

Uncommon Justice

Judge Kendrick perfects participation in jurisprudence

written by Joni Kabana photography by Shannon Mahre

Kip Kendrick has seen it all. He has been an a orney in the state of Washington for just more than fi y years, and four of those years he served as the Union Gap Yakima County Municipal Court judge. For the last twelve years, he has served as judge half time in a district court in a neighboring county. In his Washington jurisdiction, courts don’t handle felonies or lawsuits involving millions of dollars. They handle misdemeanors and civil lawsuits. He has seen much over his long career, and it is an understatement to say he has a ected many lives.

Kip Kendrick sits in his office at his law firm in Yakima.

“Not every a orney wants to be a judge,” Kendrick said. “My father, who was a tremendous trial a orney, said he never wanted to be a judge because being a judge was like being a eunuch in a harem—there to preserve order, but not to participate.”

Kendrick recalls a case where a man pled guilty to shopli ing a er a lengthy record of similar o enses. Kendrick sentenced him to 180 days in jail, well more than what is imposed for most misdemeanors or felonies. When Kendrick saw the man a few years later, the defendant thanked Kendrick for the best thing that could have happened to him. He had straightened his life around with no new criminal o enses.

However, Kendrick felt a calling to be a judge. “I liked the neutrality of being a judge,” he said. “My duty was to determine what the true facts were, what the correct interpretation of law was and how to correctly apply those things, together. In a few cases, judges are fortunate to find out that we made a worthwhile di erence in someone’s life, whether by leniency, or even by imposing a harsh penalty in some cases.”

Kendrick’s sister, Kelly O’Hanley, observed his career path citing his ability to not conflate his power and ego with the needs of the job. “He just wanted to protect society and the person who was in front of him,” she said. “When Kip first became a judge, I hoped he would become a federal judge. But I realized that he a ected many more lives at the municipal level, lives that could be further destroyed or protected.”

e publisher’s diverse portfolio is not intended to emulate the major corporate publishers headquartered in New York City. It’s designed to get more people outside, in the Pacific Northwest and beyond, and therefore inspire more respect for and appreciation of the outdoors world.

“Being a nonprofit allows us to select books that align with the mission and promote the values that we, and people in the Northwest generally, hold dear,” said Tom Helleberg, publisher of Mountaineers Books. “In particular for us, it’s conservation, it’s land access, it’s education about recreation.”

Diversity and inclusivity have formed part of the Mountaineers Books vision since the beginning, Helleberg noted. “It’s in the DNA of the organization,” he said. ese objectives flow naturally from guidebooks like e Freedom of the Hills that explain climbing techniques to beginners and experts alike, making mountaineering more accessible to all. But the recent transition from technical guidebooks to guides that welcome everyone into the outdoors, and to art-influenced books like Cascadia Field Guide, also contributes to another aspect of the Mountaineers Books mission: conservation through advocacy.

For Helleberg, this broader list of books carries a greater cultural impact. “ e real bread-and-butter change that I think we’re making is by trying to advance the way that people think about outdoor literature and the way they engage with the natural world,” he said.

Tip-to-Trail Consumption

Nonprofit publisher Mountaineers Books expands the definition of nature guides

written by Daniel O’Neil

DEREK SHEFFIELD was excited to hear that a copy of Cascadia Field Guide, which he co-edited, had been spotted on a shelf in a gas station in North Bend. “Are you freaking kidding me? Like, wow, that is so cool,” Sheffield, Washington’s current state poet laureate, said. “Like, right by the hot dogs turning and gleaming on those steel rods.”

Not long ago, Mountaineers Books only published technical guidebooks and stories of mountaineering expeditions. e nonprofit was founded in Seattle in 1960 with the release of Mountaineering: e Freedom of the Hills, which remains the world’s best-selling climbing how-to. Today, Mountaineers Books reaches a wide audience with guidebooks but also with works dedicated to urban hiking, coastal foraging, responsible rock hounding, the literary arts and more.

Besides helping communities directly—for example, by partnering with local nonprofits like the Washington Trails Association—Mountaineers Books inspires readers to get involved on multiple levels. “We’re really trying to create a sense of love of place in the readers that makes them into individual advocates in their own right,” Helleberg said.

Having established itself at the pinnacle of outdoor guidebook publishers, even artsy titles from Mountaineers Books have enough clout to occupy shelf space at off-the-beatenpath service stations. “Cascadia Field Guide is finding people who normally don’t read poetry because it’s getting on the shelves,” Sheffield said. “Mountaineers Books is broadening the market for literary nature writing because of their traditional distribution in combination with their new direction. People who have been only buying, say, hiking guides or field guides before now say, ‘Oh, essays for Barry Lopez, who the heck is that? Let me check that out.’ Or, ‘Oh, what’s this, art and poetry?’”

Rather than blindly pursuing profit, Mountaineers Books focuses on, and helps readers better understand, the local environment. Sheffield considers Mountaineers Books part of the Cascadia bioregion, one reason he and his co-editors chose that publisher for Cascadia Field Guide. “It’s like eating food that’s grown close to you, publishing your books with a publisher that’s close to you,” he said. “ e people at Mountaineers Books are people who have spent as much time in the mountains and on the trail and rivers as they have between the covers of books, and that’s special.”

Mountaineers Books are creatures of the Pacific Northwest.

CLOCKWISE FROM TOP LEFT

Rainier Beach Farm Fest, Winthrop Rhythm & Blues Festival, Timber! Outdoor Music Festival,

Island

and Sequim

Seize the Summer

Vashon

Strawberry Festival, Bumbershoot Arts & Music Festival

Lavender Weekend. (photos, clockwise from top left: Tilth Alliance, Winthrop Rhythm & Blues Festival, Jenn Furber/Timber!, Bigstock, Bumbershoot, City of Sequim)

Summer

The Ultimate Guide to Outdoor SUMMER FESTIVALS Around Washington

written by Ryn Pfeuffer

In Washington, summer doesn’t just show up—it makes an entrance. The sun lingers longer, trails beg to be explored and, suddenly, meadows and marinas become impromptu stages. This is a place where you can catch a fiddle solo echoing through the foothills one weekend and sip lavender lemonade while browsing local art the next.

Maybe you’re hopping a ferry to a strawberry-studded island or finding your groove at a riverside blues fest. Do you prefer a side of Shakespeare with your stargazing? King County’s parks have you covered. No matter how you summer, there’s a festival here that gets it. One that’s a little wild, a little weird and all about making the most of our precious warm days.

Bring the kids, the dog, your dancing shoes—or none of the above. From bites to beats, Washington’s outdoor fests let you do fun your way. Ready to find your favorite? Let’s go.

L y

Chinook Fest

JUNE 12-15

Set in the forested foothills near Naches, Chinook Fest is your ticket to three days of country-rock tunes, craft brews and campfire vibes. It’s flannel-shirt-friendly, low-key and surrounded by ridgelines that make every guitar riff sound even sweeter. Families are totally welcome. Daytime sets are mellow, but bring ear protection for tiny ears if you plan to stick around after dark. www.chinookfest.com

“Chinook Fest is flannel-shirtfriendly, low-key and surrounded by ridgelines that make every guitar riff sound even sweeter.”

Methow Arts Festival

JULY 4

Spend the Fourth of July getting crafty in Twisp, where the Methow Arts Festival turns Independence Day into a celebration of creativity. Giant puppets, live music, art stations and tasty food— set against trails and rivers. It’s small-town magic with an artsy twist, and, yes, it’s absolutely made for kids. www.methowarts. org/our-events

Seattle Shakespeare Company: Wooden O

JULY 10-AUGUST 17

Wooden O brings the Bard to the backyard—aka parks all across King County. It’s free, outdoors and the perfect excuse to picnic under the pines while catching a comedy like A Midsummer Night’s Dream. This summer, Wooden O will feature As You Like It. Kids are welcome, especially for the laugh-outloud plays. Pro tip: Comedies are preferable to tragedies for family night. www.seattleshakespeare.org/woodeno

Wooden O and its outdoor Shakespeare performances doth tempt thrill to night’s extravagance. (photo: Seattle Shakespeare Company)

Methow Arts Festival over the Fourth of July brings fabulous outdoors and arts together in a gorgeous valley. (photo: Methow Arts)

Sequim Lavender Weekend

JULY 18-20

In July, Sequim goes full bloom with fields of fragrant purple and all the cozy vibes. Wander through lavender farms, shop handmade goods, catch live music and picnic among the flowers—a cottagecore daydream with a side of small-town sparkle. Kids will love the scavenger hunts, farm animals and room to roam. www.visitsunny sequim.com

In a purple bed on the Olympic Peninsula at Sequim Lavender Weekend in midJuly. (photo: City of Sequim)

Winthrop Rhythm & Blues Festival

JULY 18-20

Dance your heart out in the rugged beauty of the North Cascades at the Winthrop Rhythm & Blues Festival. With an awardwinning lineup, this allages blues fest offers a killer mountain backdrop and river access to cool off between sets, as well as camping on site. www. winthropbluesfestival.com

Vashon Island Strawberry Festival

JULY 18-20

Hop a ferry and head to Vashon this July for a berry good time. This beloved island bash serves up parades, live music, quirky charm and strawberries in every form—shortcake, jam, you name it. Plus, the views from the ferry are just the cherry on top. Bring your bike, cruise the streets and soak up the sweet smalltown energy. It’s fun, laid-back and 100 percent kid-friendly. www.vashon-maury.com/ strawberry-festival

CLOCKWISE FROM TOP LEFT The Methow Juke Joint Allstars perform at last year’s Winthrop Rhythm & Blues Festival. Timber! Outdoor Music Festival brings top indie bands to Carnation. Everyone gets fruity at Vashon Island Strawberry Festival in mid-July. (photos, clockwise from top left: Peter Dervin/Winthrop Rhythm & Blues Festival, Jenn Furber/Timber!, Pete Welch/ Vashon Events)

Timber! Outdoor Music Festival

JULY 24-26

Get ready for the perfect mix of indie tunes and outdoor fun at Timber! Outdoor Music Festival in Carnation. Set at Tolt-MacDonald Park, this fest lets you kayak, paddleboard, stargaze and even enjoy morning yoga or painting workshops between sets. Imagine summer camp with better tunes—chill days, starry nights and nonstop fun. With kid zones and family camping, it’s a jam for all generations. www.timbermusicfest.com

Beat the Heat

Must-Know Tips for Festivalgoers

Here are some tips for making the most of your summer festival experience:

Stay hydrated: Summer heat can sneak up on you, especially at outdoor festivals. Bring a refillable water bottle or use water stations to stay refreshed throughout the day.

Wear comfortable shoes: You’ll likely be doing a lot of walking and standing, so opt for comfy, breathable shoes (preferably closed-toe) to avoid blisters or sore feet.

Check the weather forecast: Weather can be unpredictable, so pack accordingly. Bring a light jacket or sweater for cooler evenings, and don’t forget sunscreen to protect your skin during the day.

early, especially for popular activities or performances.

Bring cash (and card): Some food vendors or artisans may only accept cash, but most festivals accept card payments, too. It’s wise to have both options on hand.

Respect the space and people around you: Festivals are a communal experience, so be mindful of personal space and others around you, whether in the crowd or at the food stands.

Have a festival buddy: It’s always more fun with a friend or two. Plus, it helps coordinate meet-up spots if you get separated.

"Hop a ferry and head to Vashon this July for a berry good time. This beloved island bash serves up parades, live music, quirky charm and strawberries in every form— shortcake, jam, you name it.”

Subdued Stringband Jamboree

AUGUST 7-9

Head to the woods for the Subdued Stringband Jamboree in Deming for a grassroots folk fest that’s all about campfires, banjos and starry-night singalongs. Set on a farm, this cozy celebration of roots music has a small, soulful vibe perfect for music lovers seeking something real and community-driven. Think Portlandia meets old-timey fiddles in the forest. It’s family-friendly with a laid-back vibe where kids can dance and get creative. www.string bandjamboree.com

Pack light, but smart: You don’t need to carry everything, but a few essentials like sunscreen, hand sanitizer and a portable charger for your phone can make your experience much smoother.

Plan your schedule: Festivals often have a packed lineup of activities, so take a look at the schedule ahead of time to prioritize must-see performances or attractions.

Arrive early: For the best spots and to avoid long lines, get there

Protect your ears: If you’re attending loud music festivals, consider earplugs to protect your hearing, especially for little ones.

Take time to explore: Don’t just focus on one thing—wander around, check out food trucks, explore art installations or take in the overall vibe of the festival.

Plan for parking or transportation: Popular festivals can mean packed parking lots. Consider taking public transit, biking or using rideshare apps to make getting there easier.

A u G S E P T

Bainbridge Island Summer Studio Tour

AUGUST 8-10

Explore Bainbridge Island’s hidden art studios on this selfguided tour through lush backroads. You’ll get a dose of local art, nature and a ferry ride—all wrapped into one. It’s chill, artsy and a little magical. Read more about the studio tour on pg. 62. www.bistudiotour.com

"local

art, nature and a ferry ride— all wrapped into one. It’s chill, artsy and a little magical.”

Omak Stampede and WorldFamous Suicide Race

AUGUST 7-10

In August, Omak brings together rodeo action and Indigenous tradition at the Omak Stampede. The heart-pounding “Suicide Race,” where riders and horses race down a steep hill into the Okanogan River, is the main event. With a powwow, carnival rides and a family zone, this four-day festival is ideal for both families and adrenaline junkies. www.omakstampede.org

Press Play

Your Perfect PNW Summer Soundtrack

This ultimate Washington summer playlist is the perfect soundtrack to and from your favorite festivals. Whether you’re hitting the road or winding down, these tracks capture the essence of Pacific Northwest adventures.

Macklemore and Ryan Lewis: “Can’t Hold Us”

The Head and the Heart: “Rivers and Roads”

ODESZA: “A Moment Apart”

Fleet Foxes: “Helplessness Blues”

Westport Art Festival

AUGUST 16-17

The Westport Art Festival brings together local art, live music, food vendors and beach fun at the marina—an epic way to spend the day soaking up sun and creativity. www. westportartfestival.org

Crystal Skulls: “Brigantine Castles”

The Shins: “New Slang” Band of Horses: “The Funeral”

Sleater-Kinney: “The Future is Here”

Brandi Carlile: “The Story”

Death Cab for Cutie: “You Are a Tourist”

Shabazz Palaces: “An Echo from the Hosts That Profess Infinitum”

Modest Mouse: “Float On”

Pearl Jam: “Alive”

The August Bainbridge Island Summer Studio Tour is a relaxing way to discover new artists. (photo: Bainbridge Island Studio Tour)

Bumbershoot Arts & Music Festival

AUGUST 30-31

Bumbershoot transforms Seattle into a hub of outdoor art, performances and open-air stages. With lush lawns and water features, it’s an eclectic mashup of fun. During the day, it’s a playground for families, with plenty of activities for kids. www. bumbershoot.com

Rainier Beach Farm Fest

SEPTEMBER 20

In September, the Rainier Beach Urban Farm and Wetlands hosts Farm Fest, a harvest celebration packed with hands-on farming, live music, garden tours and local bites. Get ready to get your hands dirty while soaking in the community spirit. With chickens to meet, crafts to make and plenty of space for little ones to play, it’s a perfect family outing. www.tilthalliance.org

AT RIGHT Participatory farming is an option at September’s Rainier Beach Farm Fest. (photo: Tilth Alliance)

Sleater-Kinney brings the noise to 2023’s Bumbershoot Arts & Music Festival. (photo: Travis Trautt/Bumbershoot)

RIPPLE EFFECT

Washington’s Undocumented Labor Force: How a shifting political climate could change the face of Washington’s agricultural industry

written by Lauren Kramer

aria, 24, is a fruit picker in Whatcom County who works twelve-hour days in the harvest season, earning up to $150 per day thanks to her quick fingers and willingness to get the job done. One of many undocumented migrants who make up the agricultural labor force in Washington, she paid $10,000 to be smuggled into the United States six years ago, leaving twelve siblings and a large extended family back home in Oaxaca.

The journey over was gruelling. She was one of a group of seven that walked for a full month across the mountains. “It was blistering hot during the day and very cold at night,” she recalled. “We encountered snakes and spiders, we ran out of food and water, and by the time I arrived I had lost a lot of weight, my shoes were falling apart, my clothes had been ripped by thorns and my skin was very sunburned.”

It took days for the ache in her feet to subside, but, slowly, Maria got her bearings. She found work in Lynden’s berry industry and was grateful to earn decent money that she could send home to help her family. In Mexico, she said, the daily minimum wage is $5.

Since President Donald Trump returned to the White House, though, her fear has escalated. She used to go to the gym, but these days, she’s scared to venture out at all, even to the grocery store. “There have been raids in people’s houses, and one of my friends who is here legally was stopped and questioned by the police because she is Latino,” she said. “It’s created a lot of fear and negativity in the whole Latino community.”

Deportation is Maria’s biggest fear, because it will rob her of the chance to help her family back in Oaxaca. She misses them dearly and wishes there was a way she could work in the U.S. for six months at a time and then go back home. She’d like the administration to know that she and others in her predicament would “be back and forth to Mexico, if you

let us. We just came over here to work and to help our families. All we want is to feel safe. Please, let us work.”

According to the Office of Homeland Security Statistics, Washington is home to more than 340,000 undocumented migrants, ranking it ninth in the nation in a 2022 estimate. Some 29,000 undocumented migrants in the state work in agriculture, according to the Migration Policy Institute. That industry is worth more than $12.8 billion, and 95 percent of the 35,900 farms are family owned.

As President Trump ramps up his war on undocumented migrants, threats of deportation are front and center not just for the undocumented labor force that tends our fields and orchards, but also for the farmers.

One farmer from Central Washington is one of them. Due to fear of repercussion, we agreed to use the pseudonym, Jack, for his protection. Jack’s farm requires a considerable workforce during harvest. He says there simply isn’t a domestic labor force to take the place of migrant workers.

“We’d love to have a 100 percent domestic labor force, but the fact is, we can’t get people who live here to fill the jobs,” he said. “And it’s not necessarily a factor of payment because we have people making $40 to $50 per hour in harvest season. Undocumented workers are the dirty little secret of agriculture, and it’s an uncomfortable place to be, both for the workforce and the employer.”

H2A is a federal program through which farmers can obtain visas and legally bring seasonal laborers into the country—but it’s expensive, and many small farmers simply can’t afford it. Jack is one of the luckier ones who can, to some degree, but it’s challenging, he said.

“The minimum wage for H2A workers is close to $20 per hour, and once you factor in all the costs of bringing someone from Guatemala or Mexico, housing them and paying the government fees, that minimum wage climbs to $30 per hour,” he said. “We farmers are paying handsomely because we simply cannot get locals to do these jobs, which, for the most part, are manual in nature.”

We’d love to have a 100 percent domestic labor force, but the fact is, we can’t get people who live here to fill the jobs. And it’s not necessarily a factor of payment because we have people making $40 to $50 per hour in harvest season. Undocumented workers are the dirty little secret of agriculture, and it’s an uncomfortable place to be, both for the workforce and the employer.”

Often referred to as unskilled labor, that term is a misnomer when it comes to harvesting fruit and caring for an orchard. José Ramirez, 58, manages a 300-acre orchard in Central Washington and says, along with skill, you also need youth and energy on your side to do this work. “You’re carrying 30 to 40 pounds on your shoulders all day long in 80- to 90-degree weather,” he noted. “I’ve been farming for the past thirty years, and there are no Anglos doing this work. Our best pickers are 20 to 40 years old, people that have the energy to be in the orchards.”

“It takes a skilled person to do this work well and to care for the tree in such a way that we can have a successful harvest,” Jack agreed. “We don’t have robots that can do this work. I liken the workforce to the lubrication that makes the whole machine work. Take away that labor force, and the whole thing comes to a grinding halt.”

Only a small portion of Jack’s 1,000-strong labor force in harvest season is H2A workers. The rest present paperwork when they apply to work, but employers are not required to verify its authenticity. “We’re not trained to know the difference between a legitimate and an illegitimate document, and we take our applicants on their word that their documents are legit,” he said. “But my guess is that upwards of 75 percent of people on our payroll are not legally allowed to be here.”

Wit comes to fruit growing that we have here,” Ramirez noted. “We are strictly regulated when it comes to using toxins on our produce, but other countries can get away with using toxic substances to control disease and bugs.”

Gempler said the WGL has been trying for the past thirty years to get immigration reforms passed that would permit a legal workforce. A few times they’ve gotten close, with proposed reforms to the H2A program that would make it easier and less expensive to use. “Our members are all concerned about destabilizing the workforce,” he said. “We desperately want a legal workforce, and we want the laws that get us there.”

“Our industry is looking at this very aggressive enforcement effort and the destabilizing effect it will have on the agricultural workforce. They’re thinking that if this will be the government policy, then government should do what it can to make the H2A program, our only legal alternative, more usable and less expensive.”

What’s at stake here is our agriculture industry—we simply wouldn’t be able to produce much of the crop that we do now. If our undocumented labor force was deported overnight, we would end up seeing a lot more of our produce imported.”

Mechanization is a long way off from being a reality, he added. “There are lots of smart people working on creating mechanized alternatives to human labor, but machines that work in the heat, on the hills, that are affordable and that fit the vineyards and orchards won’t come quickly. You still need people to prune trees and train hops and vineyards.”

ashington’s cherry harvest season begins in June and apples kick off in August. While Jack is trying to keep anxiety at bay and focus on today, he and his neighbors worry there won’t be enough workers to harvest their orchards. “The cherry pickers usually start in California and follow the harvest north, but the threat of deportations may force them to stay in place, to reduce their risk of exposure,” he said.

“They’re the people who do this job best, and if they’re scared to move, some of the best pickers in the business aren’t going to be here when we need them most.”

If that happens, there would be a huge disruption in the availability of locally grown fruit and vegetables. “What’s at stake here is our agriculture industry—we simply wouldn’t be able to produce much of the crop that we do now,” said Mike Gempler, executive director of the Washington Growers League, a 300-member organization that represents agricultural employers. “If our undocumented labor force was deported overnight, we would end up seeing a lot more of our produce imported.”

Imported produce brings problems of its own. “In other countries like China, they don’t have the regulations when

Robotics for fruit harvesting is progressing, but it’s still imperfect, says Karina Gallardo, professor and extension specialist at Washington State University’s School of Economic Sciences. “Robotics saves us in labor and reduces the stress of requiring a critical mass of workers, but it still has an 80 percent deficiency,” she noted. “Out of ten apples, only eight will be picked by a robot. People are much better than machines at harvesting fruit, so if we use robotics, we have to settle on lower revenues—that’s the compromise.”

The people who work our fields and pick our fruit are living in fear right now, Ramirez says. “Even those of us who are legal are fearful that we could be picked up and taken away if we fit the profile. We hear that they don’t ask a lot of questions.”

He believes Americans don’t realize the extent to which undocumented migrants have integrated into society. “We have undocumented migrants who do their income tax, have bank accounts and own homes and properties,” he continued. “In a way, the government provides a way for people who don’t have Social Security to spend their money here. We’re talking about people who are paying their dues, living within their means and not asking for a lot of help from the government. These people should be given

an opportunity to be a part of this country, because if they get taken away, families will be split up. And family is the bedrock of every country.”

Ramirez says it’s crucial that the H2A program become more flexible for growers, for example, by allowing farmers to share an H2A workforce among themselves. To those who say foreign workers steal jobs from locals, it’s completely untrue, he said. “H2A doesn’t steal jobs—it fills the gap. And it’s a big gap, because while we don’t have local people who want to work in the fields, we do need human hands to pick our fruit.”

Edgar Franks, political director of Familias Unidas por la Justicia (FUJ), an independent labor union of 400 farm workers in Washington, believes that if all undocumented migrant laborers were deported tomorrow, agriculture in this state would cease to exist. “Every fruit, vegetable and meat goes through the hands of a migrant worker,” he said. “With mass deportation, many of those industries would be paralyzed. People would go hungry in a day, grocery stores would be empty and there would be much bigger, furtherreaching ramifications than just the economic ones.”

Washington Governor Bob Ferguson said he recognizes the numerous ways in which immigrants contribute to Washington state, particularly agriculture, which is reliant on “hardworking immigrants who have come to our country looking for opportunity. Washington’s 15 million acres of farmland are home to more than 35,000 farms—89 percent of which are small farms—and generate more than $21 billion annually,” he said.

“As our state confronts a historic budget shortfall, we must do all we can to protect the health of our economy. We must also stand up for the rights of all Washingtonians, and the health of Washington families. Everyone in our state has rights, regardless of their immigration status.”

e Hispanic community in Washington state is deeply uneasy right now, Franks said. “People are hesitant to take their kids to school, to go to grocery stores and to go to church. Even these places are no longer safe for people with the newly emboldened Department of Homeland Security and Immigration and Customs Enforcement. More than anything, that speaks to the cruelness of what is happening, treating immigrants as not human. e point is to cause as much pain as possible.”

Even as a longtime U.S. citizen, Ramirez says the effort to deport undocumented migrants feels very personal. “I worry for my community and my neighbors, some of whom have been here fifteen to twenty years,” he confessed. “We all came from other countries to make our lives better, and hopefully make other lives around us better, too. is is home for us, and it hurts to see what people are going through. e current environment is making us feel unaccepted and unwanted. And for many people in my community, if they are deported, they have nothing to go back to.”

Dinah Sa erwhite’s photography showcases the Northwest and beyond, with detailed and sometimes abstract time-exposure images that envelop energy and motion combined with existing light. Painting with her camera, her abstract images are o en surreal and dreamy, with minimal editing. She also enjoys working with a crystal ball, which creates a whole world within while remaining rooted to the earth below.

A Bainbridge Island Summer Showcase

written by Kerry Newberry | photography courtesy of Bainbridge Island Studio Tour

ONE OF THE hallmarks of summer in the Pacific Northwest is the Bainbridge Island Studio Tour. Held on the second weekend in August, this self-guided tour is an opportunity to meet and mingle with more than fi y regional artists. Most of the tour takes place al fresco at island artists’ studios and in gorgeous garden se ings. Expect to see a range of handcra ed artwork from ceramics and fused glass to oil paintings and watercolors. In addition to a crop of new artists like wildlife painter Adam Smith, you’ll find pieces from established artisans including printmaker Dana Harris Seeger and one-of-a-kind metal sculptures from Rob Satterwhite. For more information, visit www.bistudiotour.com

CLOCKWISE FROM ABOVE

Eileen Sorg is known for her magical, narrative drawings, and her mixed-media pieces incorporate a layering technique of ink, watercolor and colored pencil. She teaches workshops across the country and in her own teaching facility, Black Barn Fine Art Studio, in Kingston, where she shares her love of drawing and the mixed-media technique she has developed over the years.

Contemporary painter Adam Smith’s work blends the vivid spirit of the Pacific Northwest with a deep sense of light and story. Working primarily in acrylic, Smith uses bold color, layered texture and intuitive mark-making to capture the wonder of everyday moments. Inspired by nature, nostalgia and faith, his paintings invite viewers into a world that feels both familiar and extraordinary.

Rob Satterwhite transforms metal into wall art and outdoor garden and patio sculptures—a process that involves cleaning, grinding, burning, cutting and polishing—aiming to bring out the simple beauty and inherent strength of the material. He often works with heavy pieces that feel rooted to the earth, allowing him to incorporate natural themes and breathe life into the polished and lustrous hard surface.

BELOW Jani Freimann is an award-winning watercolor artist known for her expressive portraits of wildlife and horses, painted in a style she calls impressionistic realism. Through her loose, painterly technique, she invites each viewer to connect with the emotion and narrative within her artwork.

FAR LEFT Dana Harris Seeger’s encaustic painting and mixed-media printmaking captures the ethereal nature of time and memory. For more than twenty years, her identity as an identical twin and Baltic American has inspired her layered and translucent artwork. Most recently, the landscape around her home in Poulsbo has become a featured starting point for monoprints, collages and paintings.

For Sophie Frieda, who primarily works with oil paint on canvas, plant life is filled with mystery and emotion, which she strives to unveil in her work. The combination of realism and abstraction of the organic shape challenges and inspires her.

ABOVE Elizabeth VanDuine creates her images by meticulously cutting shapes from a single piece of black paper using an X-Acto knife. To finish each paper cut, she glues colored papers to the back with bookbinding glue. By combining imaginative elements with photographs she captures in nature, VanDuine tells stories that celebrate fleeting moments in time, encourag-

ing us to embrace our lives and delight in the world around us.

AT LEFT Kathy Barrett is inspired by sea life she sees while scuba diving, and she uses the shapes, textures and color of the underwater world in her pieces. Her works include glass blowing and fusing, and she often uses both techniques in a piece of her glass art.

TRAVEL SPOTLIGHT 72

ADVENTURE 74

LODGING 78

TRIP PLANNER 80

TRAVEL SPOTLIGHT 88

NORTHWEST DESTINATION 90

Shakespeare takes the main stage in Ashland, Oregon.

Discover Nature' s Splendor at Mount Rainier National Park CHASE

CASCADING WATERFALLS AND WANDER WONDERFUL TRAILS

Mount Rainier National Park is a place of transformation, where snowmelt fuels powerful waterfalls, and hiking trails reveal their vibrant beauty. Discover iconic cascades like the 72-foot-high Myrtle Falls, the Narada Falls, and the Christine Falls, with their rushing waters framed by lush greenery and dramatic rock formations. Each trail offers a chance to get close to the action, with the sound of waterfalls creating a backdrop for an unforgettable adventure. As you hike, look for blooming avalanche lilies along the trails, their bright white petals adding to the breathtaking scenery. The trails are alive with fresh air, stunning views, and the promise of discovery around every corner. Whether you’re chasing waterfalls or enjoying a peaceful walk, join us for an adventure that will leave you inspired and connected to the beauty of Mount Rainier.

Welcome to Ape Cave

One of America’s longest lava tubes intrigues with its geologic features written by Joni Kabana

WHO ISN’T thrilled by the idea of what lies beyond the opening of a deep, dark cave? The mystery, the giddiness about potential claustrophobia, the notion that buried treasures might be found—all fodder for the imagination.

If this sounds interesting, then hightail it over to Ape Cave, North America’s third-longest lava tube, which features moderate to difficult terrain and a smaller, family-friendly path. Be prepared for slippery conditions along the 2.5-mile hike (wear appropriate shoes) and pitch-dark surroundings. Are you still game? If so, bring a coat even if it is summer because the temperatures are cold (hovering around 42 degrees) in this neck of the woods, as well as two lanterns per person as cellphone flashlights are not bright enough. Ape Headquarters, a small information station, rents lanterns as well.

Ape Cave, located near Cougar, was formed about 2,000 years ago when an 8-mile-long lava flow cut its way through the earth. Some molton substance continued to move and eventually cooled, forming a crust on the earth, and a cave. Unique formations can be seen inside the cave, with some of them acquiring nicknames such as “the Meatball” and “Railroad Tracks.” Its name came from an outdoor group (called the Mount St. Helens Apes) who frequented this area in the 1950s.

Ape Cave is open from mid-May through the end of October, and reservations are required. Consider going midweek to avoid weekend crowds and parking. Because, a er all, don’t you secretly want to get lost in a cave and come out the other side in a technicolor cartoon just once in your life? Do come prepared for the uncanny, though—sightings of Sasquatch indicate you just might come across him while taking your leisurely stroll through that dark tunnel.

An interpretive ranger leads a guided tour of Ape Cave in the Gi ord Pinchot National Forest. (photo: Cecilio Ricardo/ USDA Forest Service)

Hoist the Sails—or a Mimosa

Washington maritime escapes to awaken your inner sailor

written by Cathy Carroll

IN THE PACIFIC NORTHWEST, sailing is no mere pastime—it’s embedded in the landscape and culture. This season is ideal for diving into the maritime spirit, by gliding through the San Juan Islands on a century-old windjammer, learning to tack and jibe in a weekend workshop or lingering over brunch amid the call of seabirds on Sea le’s Ellio Bay.

Whether you’re out to sharpen your skills or simply soak in the scenery— seals, seabirds, mountain views and the occasional whale sighting— there’s a boat for that. Here are three unforge able ways to get out on the water—and maybe discover a new passion.

adventure

The Schooner Zodiac, a 127-foot classic American windjammer that o ers evening bay cruises or multiday adventures.

Taylor Hodges/Schooner

Zodiac

BELLINGHAM

Schooner Zodiac

With the wind in your hair and your hands on the lines, you help raise the sails aboard the century-old Schooner Zodiac, a 127-foot classic American windjammer. Glancing up at the towering, twelve-story mainmast and down the deck at the teak and polished brass, suddenly it’s 1924, and this is a new, private yacht built just for you, an heir to the Johnson & Johnson pharmaceutical fortune. The fresh, salty scent of Bellingham Bay snaps you back to the present, but all the romance and fun remains, whether you’re aboard for a three-hour sunset cruise or an eleven-day adventure through the San Juan Islands.

“At some point, you’re going to be a part of the Zodiac crew,” said Bob Boroughs, the schooner’s marketing director. You can opt to help raise the sails or steer the ship, while learning about local maritime heritage.

The longer the cruise, the more in-depth the experience, from being on watch, to learning basic navigation and how to get your bearings among the islands. “You’re working side-by-side with the crew to maneuver the boat through the wind,” he said. “Everyone has to work as a team.”

Most guests are sailing neophytes, which is fine. Even experienced sailors are surprised by the scale and traditional rigging of the Zodiac, unlike anything most have sailed before.

After a day spying bald eagles, sea lions and porpoises, you’ll anchor for happy hour and chef-prepared meals of local seafood such as Dungeness crab or Alaskan sockeye. Or, you can throw a crab pot over the side and haul them up for a crab boil on deck. Later, after some stargazing, crawl into your stateroom bunk and be rocked to sleep by the sea. (www.schoonerzodiac.com)

SEATTLE

Seattle’s Tall Ship

Even a short escape on Elliott Bay, powered by the breeze, can put wind back in your sails. Stroll downtown to board Seattle’s

Tall Ship, the schooner Bay Lady, with its 87-foot mast and 2,500 square feet of billowing sail. Let the city’s maritime history wash over you, evoking the era when schooners hauled tons of rough-sawn lumber along the Pacific Coast, from the 1850s to the 1920s.

Amid the ship’s varnished American ash, Honduran mahogany and Brazilian rosewood, listen to seabirds and watch for harbor seals or perhaps an orca. Take in views of the modern skyline, the Space Needle and Mount Rainier while savoring Sunday brunch, an afternoon sail or a sunset cocktail cruise aboard the 85-foot vessel, custom built for charter sailing in 1989. (www.seattlesailingship.com)

The Center for Wooden Boats

Volunteer skippers and crew offer free, hourlong voyages on Lake Union. Steamboats, electric boats, schooners, ketches,

A trip aboard the Schooner Zodiac is a hands-on experience.

Seattle’s Tall Ship sails out over Elliott Bay with stunning views of the Olympics, the Cascades and Seattle’s skyline.

yawls and yachts are among the vessels that sail as part of this local tradition. Donations go to boat maintenance and supplies for these sailings on the last Sunday of each month through October. (www.cwb.org/public-sail)

PORT TOWNSEND

Northwest Maritime

Combine a getaway to this storied and charming seaside village with learning to sail, improving your skills or building your own boat. Northwest Maritime offers short classes and weekend workshops year-round and owns The Swan Hotel, a quaint boutique property next to its campus.

Book a cottage, suite or a room with a seaport view in the cultural and historic district and stroll to restaurants, shops, galleries and parks. Maritime program participants receive a hotel

discount, and revenue from bookings helps support the nonprofit’s educational programs.

Navigate the coastal waters alongside sea lions and harbor seals and watch for transient orcas, gray whales or perhaps humpbacks and minkes, all against the dramatic backdrop of the Olympic and Cascade ranges. (www.nwmaritime.org)

Port Townsend Wooden Boat Festival + Sound Experience

Every September, Northwest Maritime hosts one of the world’s largest wooden boat festivals celebrating maritime culture. Step aboard the century-old schooner Adventuress, a National Historic Landmark tall ship, and help raise the sails, or take the helm as the crew from local nonprofit Sound Experience shares maritime history, ecology and a sea chantey. This year’s festival will run September 5 through 7. (www.wooden boat.org; www.soundexp.org)

ABOVE, FROM TOP At the Northwest Maritime Boatshop, guests can learn to sail or build their own boat. The Port Townsend Wooden Boat Festival in September is a showcase for craftsmanship and nostalgia.

Seattle’s Tall Ship

Lodging

La Conner Channel Lodge

written by Lauren Kramer

PERCHED ON the Swinomish Channel, the La Conner Channel Lodge is a familyrun, boutique lodge, its cedar shake exterior delivering a quaint, country feeling that befits La Conner’s rich agricultural environs. e only waterfront accommodation in town, it’s perfectly located for exploring the galleries, gift shops and restaurants that define La Conner’s main street. On a sunny spring afternoon, we sipped wine on the patio of our waterview room, luxuriating in the warmth as yachts glided up and down the channel. We took a lazy walk around town, joining others who came to steep themselves in the sweetness of a Washington town with a population of 982. La Conner is sleepy, quiet and calm, with none of the urgency of city life. No traffic, no stoplights and no need to rush anywhere—unless you’re looking for dinner after 9 p.m., in which case you’re driving out of town.

205 1ST ST. LA CONNER www.laconnerchannellodge.com

ACCOMMODATIONS

All forty of the rooms at the La Conner Channel Lodge are comfortably furnished and equipped with gas fireplaces. Our corner suite had a king bed, a seating area with armchairs in front of the fireplace and a large jacuzzistyle bathtub that doubles as a shower and easily seats two.

DINING

Overnight accommodation at the lodge includes a continental breakfast with cereal, pastries, fruit, yogurt, toast and eggs. Guests are welcomed to the hotel with complimentary cookies at reception, and room service is available from the Oyster & Thistle restaurant, a short walk away. Read more about Oyster & Thistle on pg. 27.

AMENITIES

The lodge has a comfortable great room adjacent to the lobby, where a local musician plays the piano on Friday and Saturday evenings. Guests gather in the great room to relax in front of the fireplace, play games and gaze out at the channel. When weather permits, Adirondack chairs and a fire pit on the patio make for a cozy destination with great views.

DON’T MISS

Stop by the nearby O’Neil’s Confectionary & Soda Fountain, a nostalgic tribute to a bygone era where candy, ice cream and history meet unexpectedly. Owner Stan O’Neil, a longtime collector of classic soda fountain bars, has decked his large store with these grand, wood and marble relics of the past, creating a fascinating venue that’s a treasure trove of memories. It also sells milkshakes, smoothies, fudge, taffy, ice cream, beer and food from morning until night.

CLOCKWISE FROM TOP La Conner Channel Lodge perched on the Swinomish Channel. A local pianist brings this grand piano to life on Friday and Saturday evenings. The lodge’s rooms are nicely furnished and come with a gas fireplace.

Photos: La Conner Channel Lodge

Tieton

The small place for big ideas in the Yakima Valley written by Ryn Pfeuffer

NESTLED IN Washington’s Yakima Valley, Tieton is so small you might blink and miss it—but blink twice, and you’ll catch the creative buzz. This former apple-packing hub, long bypassed by industry, has been quietly transformed by a band of artists, dreamers and makers. What was once a town of shuttered warehouses is now a destination where big ideas bloom in small spaces. There’s something magnetic about it—like you’ve stumbled into a secret you’re not entirely sure you should share.

Here’s how to soak up Tieton’s quirky, art-forward charm over a long weekend.

Tieton bursts with color, creativity and a small-town optimism.

Yakima Valley Tourism

Photo by @StephForrer

aYAKIMA RIVER CANYON aYAKIMA TACO & TAMALE TRAIL

Day

MIGHTY TIETON • TAMALES • FARM STANDS

Start by checking into one of the five El Nido Cabins, a minimalist but cozy stay just steps from downtown. Each whitewashed cabin has a well-equipped kitchenette and a large picture window that frames the austere, high-desert beauty of the surrounding hills. There are no TVs, and cell service is spotty at best, which is kind of the point. This is the kind of place that invites you to slow down, crack open a book you forgot you packed and remember what silence sounds like.

After you’ve dropped your bags and taken a deep breath of that dry, sage-scented air, make your way to Mighty Tieton. This warehouse-turned-cultural epicenter jump-started the town’s creative renaissance. What once stored apples now houses contemporary art installations, a bookbinding studio, a print shop and even a kite workshop. If you’re lucky, you’ll catch a weekend art opening or one of the warehouse tours.

Grab a cup of Stumptown Roasters coffee at North Town Coffeehouse, a cozy hangout that feels more like a living room— that locals swear by. Then, take yourself on a self-guided wander through downtown. Keep an eye out for the Tieton Mosaic Project, an open-air art exhibit made by local hands. Mosaics and

murals pop from alleyways and building façades, revealing themselves slowly with each block. The more you look, the more you see—it’s like a scavenger hunt curated by artists with a heart and sense of humor.

For lunch, head to Los Hernández Tamales in nearby Union Gap (yes, it’s worth the drive). A 2018 James Beard Award winner, this unassuming spot serves up handmade tamales so good you’ll find yourself ordering a dozen “for the road.” The seasonal asparagus and pepper jack version is the stuff of legend. (The asparagus is locally grown in the Yakima Valley.)

If you still have the afternoon to play with, take a scenic drive through the surrounding farmland, where fruit stands spill over with pears, peaches and cherries, depending on the season. Thompson’s Farm Market is a local favorite—swing by for justpicked produce and a quick hit of small-town hospitality.

In the evening, cook dinner in your cabin with ingredients from the Tieton Farmers Market (if you’re visiting in season), or make the thirty-minute drive into Yakima for a livelier dining scene. Provisions Restaurant + Market is a favorite for its wood-fired pizzas and creative cocktails.

CLOCKWISE FROM LEFT A small part at the center of Tieton. Mighty Tieton, the converted warehouse space for creative pursuit. In nearby Union Gap, Los Hernández Tamales are highly sought delicacies.

Photos, clockwise from left: Mighty Tieton, Mighty Tieton/Yakima Valley Tourism, Yakima Valley Tourism

poulsbo silverdale

bainbridge island

PIA THE PEACEKEEPER

PORT GAMBLE GHOST WALKS

MANCHESTER STATE PARK

THE POINT CASINO

POULSBO VIKING FEST

GUILLEMOT COVE

POULSBO BREW FEST

USS TURNER JOY

WHALING DAYS

KITSAP MEMORIAL STATE PARK

KAYAK IN BIOLUMINESCENCE

BAINBRIDGE ISLAND WINE TOUR

SUQUAMISH MUSEUM

MOSQUITO FLEET FEST

POINT NO POINT LIGHTHOUSE

PUGET SOUND NAVAL MUSEUM

SEA DISCOVERY CENTER

BAINBRIDGE ISLAND ART MUSEUM

SCENIC BEACH STATE PARK

HERONSWOOD GARDEN

CLEARWATER CASINO + HOTEL

KINGSTON WINE + BREW FEST

OLALLA WINERY

COLD PLUNGE IN HOOD CANAL

BREMERTON/BAINBRIDGE ART WALK

Day

ARTISAN CHEESE • TRAILS • LOCAL EATS

Start your morning with a Mexican pastry (or a dozen) from Panadería Santos—flaky, sweet and freshly baked daily. The conchas and empanadas are must-tries, and the staff will happily send you off with a warm smile and a bag full of sugar-dusted delights.

A few miles out of town, Tieton Farm & Creamery crafts awardwinning cheeses from their own goats and sheep. Their farm stand is open Saturdays from 11 a.m. to 2 p.m., and they also lead farm tours (with a $20 minimum purchase) on Saturdays at 10 a.m. Each spring, the farm hosts an annual Open Farm Tour with baby animals, a hands-on petting zoo and plenty of cheese to take home. Check their website or call ahead for current hours and events.

From there, head to Cowiche Canyon Conservancy, where well-maintained trails wind through basalt cliffs and golden meadows. In spring, wildflowers blanket the landscape. In fall, it’s all amber grasses and crisp air. The main trail is an easy, scenic stroll, but side trails like Uplands Loop offer more elevation and sweeping valley views. Pack a picnic if you want to linger—this is prime sagebrush territory.

On your way back, stop at Wilridge Vineyard, Winery & Distillery. It’s about twenty minutes from Tieton but feels a world away. The geodesic dome tasting room is delightfully weird, and you can sip wine or brandy with views over dramatic cliffside trails. If you’re feeling ambitious, take a short hike on their loop trails before settling in with a glass of rosé and maybe a slice of woodfired pizza from their seasonal outdoor oven.

Dinner tonight? Head back to Tieton and tuck into a meal at Nomad Kitchen, located inside Nomad Mercantile. This stylish little spot feels like your coolest friend’s dining room— if your friend is also an expert in seasonal ingredients and wood-fired flavor. The menu changes regularly but leans heavily into Pacific Northwest comfort

Just outside of Tieton, goats and sheep are the stars of Tieton Farm & Creamery.

The sagebrush trails through Cowiche Canyon Conservancy are a scenic hike or ride.

Tieton Farm & Creamery Yakima Valley Tourism

EAT

Don Mateo Salvadorean & Mexican Cuisine (509) 731-2235

Fernando Mexican Food (509) 731-2235

Los Hernández Tamales www.loshernandeztamales.com

Nomad Kitchen & Mercantile www.nomad-mercantile.com

North Town Coffeehouse www.northtowncoffee.com

Provisions Restaurant + Market www.provisionsyakima.com

Panadería Santos (509) 673-0079

Thompson’s Farm Market www.thompsonsfarm.com

Tieton Farm & Creamery www.tietonfarm andcreamery.com

Wilridge Vineyard, Winery & Distillery www.wilridgewinery.com

STAY

El Nido Cabins www.elnidocabins.com

PLAY

Cowiche Canyon Conservancy www.cowichecanyon.org

Mighty Tieton www.mightytieton.com

Oak Creek Wildlife Area www.wdfw.wa.gov/places-togo/wildlife-areas/oak-creekwildlife-area

Tieton Mosaic Project www.tietonmosaic.com

Uplands Loop www.alltrails.com/trail/us/ washington/uplands-loopshort-draw-summit-and-turtlegulch-trails

food, often with a Mediterranean twist. Think: peppercorn-crusted elk tri-tip, scallop puttanesca and a farro salad with smoked duck. If the weather’s right, grab a table outside, and don’t skip the homemade desserts.

Not in the mood to cook or drive far? Tieton’s tiny dining scene includes a few humble but delicious gems. Don Mateo Salvadorean & Mexican Cuisine serves hearty pupusas and tamales, while Fernando Mexican Food, just down the street, is your go-to for tacos and burritos done right. It’s perfect for grabbing to-go and watching the sunset from your porch.

Day

TAKE A MORNING STROLL • WILDLIFE

Ease into your final morning with a stroll through town. If the timing aligns, don’t miss the town’s Día de Los Muertos celebration in

the fall—an all-out, deeply heartfelt festival filled with music, food and incredible altars that take your breath away.

For one last taste of the landscape, drive to Oak Creek Wildlife Area in Naches. With its vast open spaces and chances to spot bighorn sheep, bald eagles, elk and deer, it’s a fitting farewell to this land of big sky. Come winter, the area transforms into a wildlife feeding station— watching hundreds of elk descend from the hills is a spectacle you won’t soon forget.

Before leaving, swing by Mighty Tieton one more time. Maybe you’ll find a new exhibit up, or perhaps it’s quiet—but either way, you’ll see this little town in a whole new light.

Pro tip: Tieton runs on its own time. Don’t expect rigid hours or bustling sidewalks. Part of the charm is slowing down, talking to people and being open to whatever unfolds. Bring a notebook. Bring a bottle of wine. Bring a sense of curiosity—and leave with more than you came for.

Head back to Tieton and tuck into a meal at Nomad Kitchen, located inside Nomad Mercantile.

This stylish little spot feels like your coolest friend’s dining room—if your friend is also an expert in seasonal ingredients and wood-fired flavor.

PNW comfort food at Nomad Kitchen. (photo: Nomad Kitchen & Mercantile)

Relax with a glass of wine at Wilridge Vineyard, Winery & Distillery just outside of Tieton.

Yakima

Valley Tourism

The New Couve

The north bank of the Columbia is experiencing a cultural renaissance

written by Joni Kabana

WHO’S BEEN to “the Couve” lately? If you haven’t, you’re in for a huge surprise.

The city of Vancouver long served as a bedroom city in close proximity to Portland, long a favorite for foodies. But this mighty town has revamped itself and is making its mark as a destination that can hold its own, and then some.

Facing south on the pristine Columbia River, a $2 billion mixed-use transformation project extended the vibrant business district all the way to the waterfront area where you can dine, dabble and delight in its highly rated restaurants, bars and shops. Lush natural habit green spaces welcome biking and strolling, and if sunsets fit your fancy, walk out on the cable-stayed pier to make that marriage proposal or toast a new job.

Creative space is abundant (the full plan contemplates 1.25 million square feet for creative space), and you might even be able to find that riverfront residence you’ve long hoped to own. Visiting and longterm stays are a cinch: Stay at Hotel Indigo or the gorgeously designed AC Hotel where you will feel like you have been transported to Europe’s most charming and sophisticated accommodation.

Vancouver has rolled out the red carpet for those who crave leisurely gatherings, lo y celebrations or a place to call home that will pamper the most discerning habits and palates. And did we mention that aweinspiring sunset with a river, bridge and city view? Wait, what is that city across the river?

To plan your stay or new home or office space, see www.thewaterfrontvancouverusa.com

The cable-stayed pier ju ing over the Columbia River is just one experience to collect at the new Vancouver Waterfront.

Ashland

A summer guide to Oregon’s destination for outdoor adventure, wine and Shakespeare written by

Ryn Pfeuffer

ASHLAND MIGHT hook you with Shakespeare, but this Rogue Valley retreat knows how to steal a scene with wine, wilderness and low-key cool. Yes, the Oregon Shakespeare Festival is the crown jewel, and, yes, you’ll spot Bard-inspired boutiques and Tudor façades at every turn— but to stop there would be like quoting Hamlet without delivering the soliloquy. Come summer, this theater town transforms into a full-sensory escape: alpine hikes, farmers market finds, river floats and a wine scene that’s quietly making a name for itself.

First, check in at the Ashland Springs Hotel, the town’s grande dame—an art deco landmark from 1925 that combines old-school elegance with modern comforts. It’s centrally located, steps from theaters, tasting rooms and trails. For a more intimate stay, The Winchester Inn delivers boutique charm with plush rooms and a breakfast so good it should be part of the itinerary.

Start with a stroll through Lithia Park, a 100acre, creek-threaded oasis designed by the same landscape architect behind San Francisco’s Golden Gate Park. Meander through Japanese maples and duck under shade-heavy trees to the Ashland Japanese Garden, a pocket of calm framed by koi ponds and precise rockwork. On weekends, the Lithia Artisans Market sets up along Ashland Creek, showcasing handmade ceramics, textiles and one-of-a-kind jewelry by local creatives.

Dinner at MÄS is non-negotiable. This tiny, tasting-menu-only spot helmed by chef Josh Dorcak celebrates Cascadian terroir like nowhere else. Expect hyper-seasonal, foraged ingredients plated with minimalist flair—and a wine list to match. Missed a res? Slide into Larks Home Kitchen Cuisine instead, where Oregon’s farms star in

Start with a stroll through Lithia Park, a 100-acre, creek-threaded oasis designed by the same landscape architect behind San Francisco’s Golden Gate Park.

Dining al fresco in Ashland is typical and beautiful in the warmer months. Travel Southern Oregon

CLOCKWISE FROM TOP Ashland Creek ambles through Lithia Park and people along her banks. In downtown Ashland, Laura Rangel Villaseñor’s mural

“Las Calles de Guanajuato” shows Ashland’s sister city, Guanajuato, Mexico. The calming scene of Irvine & Roberts Vineyards. The famed Oregon Shakespeare Festival and its outdoor stage in summer.

Gregor Halenda

Photo/Irvine & Roberts Vineyards

Joe Sofranko/Oregon Shakespeare Festival

everything from crispy fried Brussels sprouts to a cider-brined pork chop.

The Oregon Shakespeare Festival runs March through October and is far more than a Shakespeare-only affair. Yes, there’s the requisite Macbeth or Twelfth Night, but also bold new works, contemporary plays and cleverly reimagined classics staged across three theaters. Come early for the Green Show, a free pre-show performance that’s part Renaissance Faire, part street theater— entirely delightful.

For the next morning, Ashland’s breakfast scene pulls no punches. Locals swear by the pecan caramel buns at Mix Bakeshop, but the eggs Benedict at Morning Glory—served under twinkling lights and mismatched chandeliers—is also a strong contender. Once fed, it’s time to stretch your legs. Just thirty minutes away, Mount Ashland offers wildflower-studded hikes and access to the legendary Pacific Crest Trail. Take the trailhead just off the mountain’s southern flank for panoramic views of the Siskiyou Mountains.

Afternoons in the Rogue Valley call for water or wine. Outfitters like Momentum River Expeditions can take you from mellow floats to whiteknuckle rapids on the Rogue River. Prefer dry land? Ashland sits at the heart of the Rogue Valley AVA, an under-the-radar wine region producing expressive pinot noirs and crisp chardonnays. Book tastings at Irvine & Roberts Vineyards or the family-owned Weisinger Winery, where vineyard views pair well with a picnic board.

In the evening, grab a table at Alchemy Restaurant and Bar for curried mussels, handmade pasta with duck confit and an encyclopedic wine list. Or keep it casual with a smoked brisket sandwich at Sammich, a Chicago-style deli with Oregon sensibilities. Still thirsty? Sit down for a pint at Caldera Brewing Company, a local institution pouring award-winning beers brewed with Cascade mountain water and Oregon-grown hops.

Before you go, sneak in a final cultural hit at the Schneider Museum of Art, or time your visit for the First Friday Art Walk, when galleries spill onto the sidewalks with live music and complimentary wine. Traveling with kids (or just curious)? The ScienceWorks Hands-On Museum offers interactive exhibits on everything from solar flares to fossil digs.

Wrap your stay with a serene swim at Emigrant Lake, just ten minutes outside of town. Then grab a last coffee at Case Coffee Roasters, where baristas pull velvety espresso shots that’ll make the drive—or flight—home a little perkier.

EAT

Alchemy Restaurant and Bar www.alchemyashland.com

Caldera Brewing Company www.calderabrewing.com

Case Coffee Roasters www.casecoffeeroasters.com

Irvine & Roberts Vineyards www.irvinerobertsvineyards.com

Larks Home Kitchen Cuisine www.larksashland.com

MÄS www.masashland.com

Mix Bakeshop www.mixashland.com

Morning Glory www.morninggloryashland.com

Sammich www.sammichrestaurants.com

Weisinger Family Winery www.weisingers.com

STAY

Ashland Springs Hotel www.ashlandspringshotel.com

The Winchester www.winchesterinn.com

PLAY

Ashland Japanese Garden www.ashlandjapanesegarden.org

Emigrant Lake www.jacksoncountyor.gov/ departments/parks/camping/ emigrant_lake

Lithia Artisans Market www.lithiaartisansmarket.com

Lithia Park www.ashlandoregon.gov/ facilities/facility/details/ Lithia-Park-22

Momentum River Expeditions www.momentumriver expeditions.com

Mount Ashland www.mtashland.com

Oregon Shakespeare Festival www.osfashland.org

Pacific Crest Trail www.pcta.org

Piccadilly Cycles www.piccadillycycles.com

Schneider Museum of Art www.sma.sou.edu

ScienceWorks Hands-On Museum www.scienceworksmuseum.org

MAPPED

Until Next Time

Spring wildflowers bloom on the hills above White Salmon.

photo by Brian Lackey

BY THE TIME I could walk, I had visited Canada dozens of times, crossing the Ambassador Bridge between Detroit and Kingsville, Ontario, in the back of my parents’ station wagon, weighed down with duty-free alcohol under blankets.

My grandparents’ home was little more than an hour, but it seemed a world away. My house was a small box, production-line replica for auto workers and shared among six of us. My grandparents’ home, the cottage, seemed endless with ceilings I couldn’t touch, even if my dad held me up, and because it sat on a beautiful blu over an endless Lake Erie. The air was di erent at the cottage. There was a breeze from the moody lake below, and there were willow trees to give voice to the breeze.

My dad was one of six siblings, and back then, they all came together on weekends at the cottage. We listened to the Red Wings on the radio. “Marcel to Dionne. Dionne back to Marcel. Marcel shoots … Score!” Years later, I found out that Marcel Dionne was actually one person, but one who must have seemed omnipresent to other teams.

To me, Canada remains a place of family, friends, mystery, beauty and French-Canadian names that I still have to sort in my mind. Politics of the moment are a thin veneer and, possibly, a fleeting distraction from our own vision of British Columbia to the north. Still, no thief can steal our memories, nor our intentions, as we consider our summer travel plans to Canada and some of the most compelling land formations and urban settings on earth. Here are some of the places that we have on travel agendas and invite you to explore, too.

Kevin Max Editor, Statehood Media

Cover: Overlooking the Rocky Mountains near Golden.

(photo: Kootenay Rockies Tourism/Mitch Winton)

Add hiking on top of Whistler Mountain to your summer to-do list. (photo: Destination BC/Blake Jorgenson)

FROM

BC/Blake Jorgenson, Tourism Whistler/Justa Jeskova, Tourism Whistler/Justa Jeskova)

Whistler Blackcomb

HIGH-ALTITUDE ADVENTURE

ONE OF THE most awesome treats you can give yourself is to contrive some way to put yourself in the Fitzsimmons Range of the Coastal Mountains that surround Whistler Blackcomb. In summer, pine, spruce and other evergreen trees emerge from melted snowpack. Hiking and biking trails stretch for miles from Whistler Village. Chairlifts and gondolas transport you to more than 50 kilometers of world-class alpine hiking. At the top of Peak Express Chairlift, hike to Black

Tusk and Cheakamus lakes with a lunch in your pack. If you want more of a challenge, take the Ascent Trails that meander up through the old-growth coastal rainforest to gorgeous summit vistas.

Bring bikes and hit the Whistler Valley Trail. It has five alpine lakes and 40 kilometers of paved trails for you to enjoy. If you have a gravel bike and an itch, try the Lost Lake trail network or the Sea to Sky Trail.

When your legs tire and your water bottle is empty, return

to your retreat at the Fairmont Chateau Whistler, a dreamy destination for luxury surrounded by lush green forests. This property is the crown of the Whistler Village and where the timeless splendor of Canada’s Grand Railway Hotels meets elegance and sustainability. Its restaurants— Portobello, The Chalet and others—offer fresh local cuisine in a stunning setting. Vida Spa is a place where you can recharge for tomorrow’s agenda of riding the 4.4-kilometer Peak 2 Peak Gondola to new adventures.

CLOCKWISE

LEFT The Peak 2 Peak Gondola covers more than 4 kilometers of aerial distance and leads to scenic hikes. An exploration on the Cheakamus Lake Trail. Due to its outstanding skiing and resources, Whistler Village was host of the 2010 Winter Olympics. (photos, clockwise from left: Destination

Sunshine Coast

BUCKET LIST RECREATION

TO THE EAST of Tofino, across Vancouver Island and the Strait of Georgia, is Canada’s Sunshine Coast. Known for its small coastal towns and harbors, Sunshine Coast is a bounty of trails, pristine fjords and provincial parks, as well as its First Nations arts and culture. Seclusion is one of the most compelling attributes of the Sunshine Coast, as it is accessible only by BC Ferries and short flights from Vancouver or Vancouver Island.

The two main regions are North and South Sunshine Coast, with North Sunshine Coast being more remote and South Sunshine Coast more popular. Book a tour boat to experience the Norway of Canada. One of the most compelling and beautiful fjords in the region is the Princess Louisa Inlet, surrounded by steep granite walls and dropping 1,000 feet below sea level. As the winter’s snow melts, waterfalls cascade along the perimeter of Princess Louisa. The deepest fjord on the Sunshine Coast is Jervis Inlet, measuring 2,200 feet deep and the picturesque home to many bald eagles.

Bikes are a common and fun form of transportation throughout the region. Cycling trips along the rugged and beautiful coastline on the two-lane Highway 101 are one rite of passage. Likewise, the 180-kilometer Coastal Circle Route is a bucket list item with miles after miles of gorgeous views of the Salish Sea, four ferries and the coastlines of the Sunshine Coast and Vancouver Island.

A Thunderbird totem carved by Tla’amin Nation artist Craig Galligos. (photo: Sunshine Coast Tourism/ Shayd Johnson)

A ferry travels between Langdale and Horseshoe Bay on the Sunshine Coast. (photo: Destination BC/@dolfvermeulen)

Ainswo h Hot Sp ngs

A REJUVENATING WELLNESS RETREAT

IN EASTERN British Columbia and a little more than 90 miles north of the Washington border is Ainsworth Hot Springs. Owned by the Ktunaxa First Nations, Ainsworth was recently ranked as one of Condé Nast Traveler’s best wellness retreats in the world.

It’s no surprise to anyone who has visited the hot springs adjacent to Kokanee Glacier Provincial Park and along the banks of Kootenay Lake. e air is clean and the spring water rejuvenating. Open Wednesday through Monday, the natural spring pools come up from deep in the earth

and surface to cooled temperatures of 108 degrees into the 150-foot-long, horseshoe-shaped natural limestone cave and to 96 degrees for the main pool.

e year-round hot springs at Ainsworth also have a nice stream-fed cool-water plunge pool as well as a lounging pool. e resort’s lodgings are cozy and with stunning views. e Ktunaxa Grill, open Wednesday through Monday, features a refreshingly creative menu. ink Salt Spring Island mussels, wild game bolognese, arugula beet salads, burgers, sandwiches, beer and wine.

Su ey

CITY VIBES MEET GREEN SPACES

JUST NORTH of the United States border and south of Vancouver is the bustling city of Surrey. Surrey is a place for outdoor adventure followed by nights of culture and comfort. It also has many charming venues for planning a perfect date night.

Start your day in one of Surrey’s green spaces, parks or beaches along the shores of Boundary Bay. Head to South Surrey to hike along the rugged shoreline or to Blackie Spit on the northern tip of Crescent Beach to discover hundreds of species of birds as part of the Pacific Flyway.

Next up is a little shopping for the soul. e Shops at Morgan Crossing have everything you would expect from an upscale outdoor shopping center, from Levi’s to Lululemon. Or go local at Semiahmoo Potters on the edge of Crescent Park, Mainland Whisky on 189th Street or the Belgian waffles inside of the hidden gem Leon’s Cafe on 152 Street.

Art and culture should never be overlooked on a date night. Take in regional Indigenous art through a city walking tour, with creations of the Coast Salish peoples. Go to the City of Surrey’s website to find art walking tour maps.

As your day winds down, book a relaxing massage or pedicure from Casbah Spa on King George Boulevard. Other day spas in Surrey include Salt Wellness Centre, Sueño Spa and Aru Spa and Salon, to name a few.

For a romantic dinner, get reservations at Old Surrey Restaurant, a force in the Surrey culinary scene for fifty years. In a setting with white tablecloths, flowers and candles, Old Surrey’s menu is a mix of local seafood and classic French fine dining—chateaubriand, breast of chicken forestière and Vancouver Island Qualicum Bay scallops.

Surrey is not short on lovely lodging options either. Retire for the night at the Civic Hotel where you will be treated to a luxurious stay in the heart of downtown. Ask for a high floor to overlook the city from your suite. If you want to stay close to water, book Ocean Promenade Hotel near Crescent Beach and enjoy views of the bay from elegant modern rooms.

Ainsworth Hot Springs overlooks Kootenay Lake. (photo: Destination BC/Kari Medig)

South Surrey’s Crescent Beach is a placid place for paddlers and still near downtown Surrey. (photo: Ian Harland/Discover Surrey)

IT’S TIME TO SHINE on bc’s sunshine coast

Just a short trip from Seattle, the Sunshine Coast feels like stepping into another world… one with fewer crowds, more trees, and the deep breath you didn’t know you needed. Tucked just northwest of Vancouver, our stretch of coastal British Columbia is easy to reach but wonderfully hard to leave. And thanks to the exchange rate, your dollar goes much further here.

It’s the kind of place where forest trails lead to sweeping ocean views, where art crawls take over entire communities, and music festivals fill the summer air. You’ll paddle quiet coves where seals nap on rocks, hike through cedar forests, and explore towns filled with studios and cafes.

Whether you’re here for a weekend or a week, you’ll feel like you belong.

Accommodations range from rustic cabins hiding in the trees to boutique inns perched on rocky bluffs. Many are just steps from the beach. All are designed for slowing down. It’s casual, coastal, and very Canadian.

We’d love to see you.

YOUR GATEWAY TO NATIONAL PARKS

THE FIRST thing you must know is that you will be taken … by the beauty of Golden in the Valley of a ousand Peaks. Surrounded by six national parks—Yoho, Banff, Glacier, Jasper, Kootenay and Mount Revelstoke—Golden is a place where your outdoor adventure fantasies all come true.

Find more than 185 kilometers of cross-country mountain biking, including the smooth and flowy trails of the Moonraker network. For bigger thrills and more challenge, head to Mount 7 where you may not even notice the spectacular views along this descent. Either drive to the top of the trail network on a forest service road or make the reward-

ing climb on your bike. Downhill rides continue at Kicking Horse Mountain Resort for 4,314 feet of vertical and more than thirty trails across 50 kilometers.

e Kicking Horse River is also renowned for its whitewater as it runs wild and free through Kicking Horse Canyon. Canoe, kayak or SUP in the Columbia River and Wetlands. In nearby lakes and in tributaries of the Columbia, fish for rainbow trout, cutthroat trout and char. Guided wildlife-watching trips bring you closer to elk, deer, moose, bighorn sheep and even grizzly bears.

In Golden, try Eleven22 for a wonderfully eclectic dinner

that spans Asian, European and American cuisines, with such dishes as pork and kimchi potstickers, duck spiedini and blackened mahi mahi. e wine list is exclusively composed of wines from British Columbia.

Wind down back at a mountain lodge of your choice—from Basecamp Lodge Golden to the beautiful Winston Lodge at Kicking Horse Mountain Resort. You’ll marvel at how quickly you were taken.

FROM TOP Downtown Golden with the Kicking Horse River running through it is an outdoor playground. With miles and miles of mountain biking trails, Golden is a summer destination for mountain bike aficionados. (photos, from top: BC Bird Trail/The Number Creative, Kootenay Rockies Tourism/Mitch Winton)

LIVE THINK EXPLORE

Tofino on coastal British Columbia is a northern surfers’ paradise. (photo: Destination BC/Jordan Dyck)

BEACHES & BEAUTY

PROVINCES in eastern Canada are known for maple syrup. In Tofino and western BC, surfing is becoming the maple syrup, though still relatively untapped. With 35 kilometers of sandy beaches, consistent waves, surf shops and lessons, Tofino is no longer a counterintuitive playground for beach culture.

The best months for waves are in the fall, but summer makes for a more fami-

ly-friendly experience. Find yourself at Long Beach Lodge Resort, where you can take part in on-site surf lessons, rentals and an oceanfront retreat with beach yoga.

You have options when it comes to dining—from casual sandwiches and beer at the Surf Club to lemongrass noodle salad and Cox Bay chowder at the Great Room, sitting in front of a stone fireplace and over-

looking the Pacific Ocean. Add to that an outdoor hot pool and cedar sauna, and you’ll have an extraordinary experience.

If surfing sounds too wet for your sense of being, head to the nearby Pacific Rim National Park Reserve, where you’ll find many trails and stunning beauty. Head to the Tofino Market (Saturdays, May through October) to explore local artists and the wares of local craftspeople.

ICONIC STAY

Just a short journey away, your neighbors to the north warmly welcome you to experience the captivating beauty of Whistler this summer.

Indulge in the exceptional luxury offerings of our iconic two-MICHELIN Key hotel and golf resort, located in the heart of the mountains and mere steps from your favorite outdoor pursuits. Immerse yourself in breathtaking scenery, transformative wellness experiences, and unparalleled hotel amenities. Whether you’re seeking relaxation, adventure, or quality time with loved ones, we invite you to embrace all that Whistler has to offer this summer.