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Washington State Ferries
The Network’s Ellen Gray
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YOU ASKED, WE LISTENED! Drs. Kelly Casperson and Casey Oâ&#x20AC;&#x2122;Keefe expand their practice to meet community needs.
COMING SOON! Pacific Northwest Urology Specialists, PLLC, the largest and most-trusted urologic practice in Whatcom County, is pleased to introduce two new Urologists to the community. Dr. Roeter and Dr. Reznicek will join Dr. Casperson and Dr. Oâ&#x20AC;&#x2122;Keefe at their Cordata location, and will begin seeing patients in August. We are also excited that the construction of our new building, located at 3232 Squalicum Parkway, is progressing nicely and we are on schedule to open our
brand new, state-of-the-art ambulatory surgery center in February of 2017. Finally, after a much anticipated wait, robotic surgery is coming to Bellingham! Starting this fall, our practice will offer this sought-after and highly trusted technology. No longer will our patients have to travel to Seattle to be treated. Visit us to discuss if this technology is right for you!
DR. DANIEL ROETER returns to Bellingham after 10 long years away. He grew up in Spokane and moved to Vancouver, WA in 1998. After completing his undergraduate degree at WWU in 2006, he attended the University of Miami for medical school. During residency, he trained in Urology at Wayne State University in Detroit. Dr. Roeter then specialized in minimally invasive and robotic urology under the tutelage of Dr. Inderbir Gill at the University of Southern California, one of the busiest robotics programs in the world. Dr. Roeter treats all adult urologic conditions including enlarged prostate, kidney stones, and robotic approaches to prostate, kidney, and bladder cancer. During his free time, he enjoys playing soccer, hiking, and chasing his 2 young sons with help from his wife Caitlin, a fellow Viking.
DR. DANIEL REZNICEK comes to Bellingham after completing training at the University of Maryland Medical Center in 2016. Originally from Cadillac, MI, he completed his undergraduate and medical degree at Creighton University in Omaha, NE. Dr. Reznicek treats all urologic disorders with a special interest in stone disease, reconstructive urology, urologic oncology, and minimally invasive surgery. He enjoys fishing, camping, and hiking. He lives with his wife and daughter and is expecting another child this fall.
4545 Cordata Parkway, Suite 1A | Bellingham, WA 98226 www.pacificnorthwesturology.com | Phone (360) 733-7687 | Fax (360) 734-7687
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Meet in style at Four Points Bellingham. Featuring 11,000 square feet of flexible event space, on-site catering, fast & free WiFi and more. When day is done, guests can relax at Poppe’s 360 Neighborhood Pub or take a dip in our indoor pool. Meeting packages start at $50 per person. Contact Brian Smith at 360 392 6547 or email firstname.lastname@example.org
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WASHINGTON STATE FERRIES All aboard as we give you a behind-the-scenes look at the history, crew people, and information about our ferries.
57 BOUNTIFUL BERRIES
Â© Keith Anderson, WSDOT
An in-depth exploration of our local berry scene, with profiles of growers who cultivate the delicious crop that puts us on the map.
AUGUST | SEPTEMBER 2016
Orcas Island Strawberry Building
By the Numbers
Featured Home Orcas Island Beach House
In the Know Cedardale Orchard’s Cider
Wonder Woman Ellen Gray
In the Know Wild Whatcom Grant
Apps We Love
In the Know 3 Oms New Space
In the Know Unity Care Expansion
5 Faves Great Local Views
Spotlight Julian MacDonough
Steering Column Special Advertising
Ryann Michele & Co.
Necessities Fruit Fashion Infusion
Around the Sound Z Gallerie
Savvy Shopper My Garden Nursery
The Berry Dinner
Beauty Berry Beauty
All Aboard: Washington State Ferries
Stones Throw Brewing Company
Sip Wines for Grilling Out
Sips of the Season Poppe’s 360 Bistro
Mixing Tin Strawberry Gin Fizz
8 Great Tastes
Review The Rusty Wagon
Featured Event NAMI Stigma Stomp
Letters to the Editor
Meet a Staffer Mariah Currey
August | September 2016 5
NOTES On the Web
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Previous digital editions now available online.
A Tale of Two Bellinghams
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NOTES Editor's Letter
“Better than any argument is to rise at dawn and pick dew-wet red berries in a cup.” - Wendell Berry
e didn’t have U-pick farms where I grew up. The first one I ever visited was near Helm, Germany during my year as a nanny. My German was rusty, so I thought we were going to a river to swim (pflücken and Flussen sounded the same to me). Imagine my surprise when we arrived at a strawberry field and I was dropped off rather unceremoniously with four large buckets dressed in overalls, sandals, and a bathing suit. I dutifully picked as many berries as I could, standing on occasion to stretch, returning to the task. Highs were in the low 60s but the rain made it feel more like 40. Strawberries are so delicate (especially in the rain), you have to cradle them as you pick them — you can’t just rip them off the stem. After hours of stooping, the car arrived, and my buckets were deemed sufficiently full. That was a long year, but then I think of people who walk to our fields from Mexico and points south, catching rides and facing grave danger — their language skills rustier than mine were in Germany — whose very lives depend on finding work picking berries. Several of the farmers I interviewed for our “Bountiful Berries” feature lauded the strength and capability of these workers. Farmer Clayton Burrows of Growing Washington points out that these farm workers support us, bringing fresh produce from the field every day so we can feed our families. Not only do I admire the farm workers who work so hard to keep us fed, it was so great to talk to farmers who take so much pride in their own work, bringing us the sweetest, ripest berries they can. It’s thrilling that our berries are crushin’ it in the global food market. As Arlené Mantha writes in her article “Berry Dinner” in Wellbeing, we are so fortunate to live in an area that is plentiful in a crop that brings so much joy. In addition to celebrating berries, we are also delighted to bring you an inside look at the Washington State Ferries (rhyming features are a new goal). Kaity Teer and I boarded The Kennewick and met the captain and crew. Much to our delight, we got to take part in their weekly game of Super Quiz, at which these crewmembers were incredible players. Our tour was fascinating, from the captain’s perch to the
depths of the engine room. It was an invigorating and exciting experience, and a memory I’ll cherish for a long time. So whether you’re hopping a ferry for a last summer weekend trip to Orcas or grabbing up the late-season blueberries, I hope you’ll enjoy everything we have to offer in this issue of Bellingham Alive. Cheers!
Eric Subong, MD is a board-certified ophthalmologist and fellowship trained retina specialist. Hailing from Baltimore, MD, he received both a Bachelor of Science and a Master of Science in Biochemistry and Molecular Biology from the University of Maryland. WELCOME Amador Subong, MD joins Bellingham Retina Specialists after 12 years practicing retina and vitreous surgery for Kaiser Permanente in Northern California. He is a Board-certified ophthalmologist and retina fellowship trained.
Specializing in: • • • • • • • • • • • •
Wet & Dry Macular Degeneration Diabetic Retinopathy Macular Edema Macular Holes Macular Pucker Retinal Vascular Occlusion Retinal Detachments & Tears Flashes & Floaters Intraocular Inflammation (Uveitis) Intraocular Infection Congenital Vitreo-Retinal Diseases Ocular Trauma
3120 Squalicum Parkway, Suite 1 Bellingham, WA 98225 www.BellinghamRetinaSpecialists.com
NOTES Contributors Ashley Thomasson Ashley is the owner of Love Beauty, a makeup artistry company based in Whatcom County. Specializing in weddings, events, and makeup for photography, Ashley strives to create looks with her clients that reflect their personality and natural beauty. When she is not behind her brushes, she can be seen serving on the Whatcom Coalition to End Homelessness, experimenting in her kitchen, and finding any excuse to share good food with friends. lovebeautybellingham.com p. 42
WE WON! BEST EDITORIAL LAYOUT
Colbie Cargill At a young age, Colbie knew she wanted to be a designer. Art and a love for the aesthetics came to her early and naturally. Today, Colbie’s 15 years of designing, passion, and respect for interior design comes across in everything she touches. Whether traditional, contemporary, or eclectic, Colbie makes sure her designs reflect her clients’ taste and overall dreams for a beautiful, functional space to call their own. In every space she creates, her inspired designs represent a deep commitment to bringing comfort, beauty, and joy into her clients’ lives. p. 69 Diane Padys
Bellingham Alive won Best Editorial Layout for the June-July 2015 Sea to Storefront article. This national award is presented by Western Publishing Association which represents publishing and media professionals throughout the 24 western states. We were also one of six finalists for Best City | Metropolitan Consumer Publication and Best Visitors Guide for the North Sound Life Guest Book. Thank you to our community for all your support!
northsoundlife.com 10 NorthSoundLife.com
Diane has spent a career making beautiful things more beautiful with her photography. She has lived in San Francisco, Milan, New York, and Seattle, photographing food, fashion, and other fabulous subjects. She now resides in Bellingham, doing commercial photography and environmental portraiture. In addition, she lends her expertise to the advisory board for Bellingham Technical College’s culinary arts program. p. 75
Arlené Mantha Third generation baker, and professionally trained pastry chef from Los Angeles Ca. Arlené has taught classes for Bellingham Alive’s ‘Meet The Chef’ series as well as the Bellingham Gluten Information Group. Her passion for comfort food and modern aesthetic has manifested itself in her catering company, Twofiftyflora. p.39
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Letters to the Editor
Wonder Woman I love that you included Victoria Antilla in your Women of Washington Wine feature. It was nice to see someone who didn’t study viticulture or go through typical channels who became such a huge success. J. Kilmer, Bellingham
Home Sick I lived for my Bellingham Alive while I was in Seattle! It was my touchstone to home…and the editorial pages rock! Perry Eskridge, Ferndale
August is for Frequent Flower Points! Like all great Bellingham nurseries, My Garden has an awesome selection of fall trees, shrubs, annuals, perennials, and a huge jungle full of tropicals but not every nursery has this fabulous potpourri hummingbird!
929 E Bakerview Rd Bellingham, WA 98226 | (360) 366-8406 | MyGardenNursery.com Hours: Mon-Sat 9am–5:30pm | Sun 10am–5pm
August | September 2016 13
NOTES Meet a Staffer Get to know the folks at Bellingham Alive a little better with Meet a Staffer.
What is your role at the magazine and how long have you been with K&L Media? My role at the magazine is graphic designer. I take the raw pieces of the magazine (text, images, etc.) and assemble them into a visually pleasing layout. I’ve been working for K&L Media since February of this year.
What is your background?
I am a graduate of Western Washington University. I completed my double major in Design and French in 2015. Initially I had planned on doing a Fine Arts degree, but ultimately decided that it would be easier to find a job later on with a Design degree. Aside from some low-key freelancing, North Sound Life is my first job within my field and I am very excited to be working here.
What is your favorite part of working for a regional lifestyle magazine? It’s really neat to have a backstage pass, so to speak, to all the great restaurants and businesses in the area. Aside from that, what really makes the job great is all my great co-workers.
What are some of your hobbies and interests?
I spend most of my free time writing and drawing a webcomic. I’m a big nerd for graphic novels and webcomics. I’ve always been drawn to visual mediums of storytelling, like sequential art and animation. I will admit though that since the release of Pokémon Go, my drawing art has been interrupted by a good number of pokéwalks. #TeamValor
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LIFESTYLE In The Know · Calendar · Spotlight Artist · 5 Faves
The Castle of the Strawberry Kingdom WRITTEN BY FRANCES BADGETT | PHOTOGRAPHY BY BILL DEAN, COURTESY OF BEN TROGDON ARCHITECTS
t would be an exaggeration to say the humble strawberry built Orcas Island, but not much of one — ripe, sweet strawberries have been a huge part of Orcas Island’s history and culture for centuries. The current Strawberry Barreling Building in Olga is a monument to a past industry. Glen Rodenberger was the strawberry king of Orcas. In 1935, he formed The Orcas Island Berry Growers Association with Ethel Pinneo (who filed the papers), Alvin Meyers, Oscar Carlson, and George Loomis. In 1936, Rodenberger was only one of three strawberry growers in the state (olgastrawberrycouncil.org). The following year, a canning and processing plant arrived, and word got out that strawberry growing and processing was profitable. The strawberry … continued on page 19
LIFESTYLE By the Numbers 3 Oms Yoga now holds
classes in their new space. p. 24.
New Memory Care Community
Opening Fall 2016 Staffed by skilled, compassionate and responsive professionals, Silverado Bellingham Memory Care Community is designed to provide purpose and comfort to those affected by Alzheimer’s and other forms of dementia.
Call for more information
(866) 505-8808 or visit silveradocare.com/bellingham_alive bellingham memory care | community
Ryann Livingston worked at a coffee stand before opening Ryann Michele in
with her mom. p. 31.
Ashley recommends NYX’s Butter Gloss which costs only p. 42
of U.S. raspberries come from Whatcom County. p. 59
Interior designer Colbie Cargill designed 3 rooms that include natural elements and a fresh palette. p. 69
NAMI Whatcom’s Stigma Stomp will have many activities, including a mental health fair, games, and a p. 89
industry exploded. The local farmers had more than 450 acres of strawberry farms on Orcas Island, most of them the coveted Marshall strawberry. The Friday Harbor Journal wrote at the time, “It is said there are only three certified strawberry plant growers in the state of Washington and one of these is Rodenberger. Strawberries from Orcas Island are usually a week or more earlier reaching the markets than those grown on the mainland in this part of the state.” To this day, the Olga Strawberry Council continues the good work of the founding council. At its height, the Olga strawberry industry employed 300 pickers and processors. The folks of Orcas process 13 tons of fruit each day. Many of the workers were young workers from Bellingham. As the country plunged into The Great Depression, the humble strawberry kept area folks employed and sustained the local economy through the hardest bumps. When WWII came into full swing in 1943, the demand for labor in heavy industry drained the berry industry, and the strawberry processing on Orcas ended. The Friday Harbor Journal made fewer and fewer mentions of the Rodenberger’s berry kingdom, ending with this sad statement in 1943, “The Rodenbergers began digging and trimming strawberry plants on Monday. Owing to the small acreage the work will not last long.”
After the berry boom, The Strawberry Building became storage, then a restaurant in the 1970s, before coming back under the management of The Strawberry Council, which reshaped it into the beautiful space it is today. A signature spot on Orcas, The Strawberry Building attracts visitors yearround. The beautiful space was recently rebuilt following a terrible fire in 2013. The fire was believed to be arson, and the entire east side of the building was destroyed. Orcas being Orcas, no one sat still. The island rallied. Seattle architect Ben Trogdon designed the new space. He said, “I had the great honor of working with the wonderful community of volunteers, artists, and the cafe proprietor to restore and revitalize the unique character of this beloved building.”After considerable effort, The Strawberry Building reopened in April, 2015. An airy, spacious interior, it is the perfect place for its current uses — art studios, gallery space, and a café. The Strawberry Building is listed on the Washington State Register of Historic Places. As with many agricultural buildings, it is solidly built, making it a heavy communityowned and cherished anchor in Eastsound. It may not be the booming, noisy, bustling facility it once was, but for what it lost in industrial production, it gained in community affection. Not only is it an exceptional community space, it is a shining example of how preserving architecture’s intriguing past can make for a beautiful future.
August | September 2016 19
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SAVE THE DATE!
The Best Cider WRITTEN BY JAKE UITTI
hances are, you’ve passed the big red barn at Cedardale Orchards with the thought, “Hmm, that place looks interesting” but you’ve never gone in. Well, be sure to stop! It’s the best cider in the world. Cider’s only ingredient is apple juice. But Cedardale’s cider also has that other element that can’t be quantified: it tastes like it came from someone who loves to make it. That’s where Brad Johnson, coowner of Cedardale Orchards (with his brother, Brian), comes in. “We’ve been doing it for 25 years. At first we started out small, selling a few gallons here and there out of our retail store. Then it grew.” For maxiumum flavor, they stick with honey crisp, jonagold or granny smiths. While production varies, during October, Cedardale Orchards produces 1,000 gallons of cider a week. Do bring cash. The sale of the cider happens on the honor system. And don’t you dare think of stealing — security cameras have been installed, though incidents occur, according to Johnson customers, “They appreciate the honor system, they appreciate the fact that we trust what they’re doing.” But maybe the cutest thing about the whole operation are the sheets of cardboard filled to the edges with thank yous and praise. “We accidentally left a random piece of cardboard and a marker in there one day, and people just started writing how appreciative they were and it snowballed. People can walk in and plunk down their money and leave without saying anything — but it’s really special when people can leave a brief note that says they’re thankful we’re here, that it’s the honor system and that it’s delicious.”
Wonder Woman: The Network’s Ellen Gray WRITTEN BY BRYN YASUI
or outgoing executive director Ellen Gray, the past 19 years of her life have been devoted to advocating for the growing and distribution of organic food. When she began in 1997, she was part of a group of passionate individuals who decided to be proactive about the kinds of food available. “Just a group of like-minded individuals who all said ‘We want to make a difference.’ And so they did,” Gray said. Since then, organic produce is now plentiful. The Network in Mount Vernon — formerly the Washington Sustainable Food and Farming Network — is one example of how our food landscape has changed. The Network is a nonprofit statewide organization that works tirelessly to create and support organic agriculture. Gray witnessed the growth of Washington over the years with natural lands being paved and pollution increasing. “In Vermont, there’s a huge ethic about how to treat the land and in Washington, I saw a lot of disrespect.” As with many concerned citizens, she got active. “I’m a policy wonk.” With The Network, she helped create a degree in organic agriculture at Washington State University in order to support the growth of that industry for future generations. The Network has also successfully initiated the farm-toschool movement to provide children with unprocessed nutritious foods for lunch. This year, Gray has decided to take time off from working with The Network. “I think the network has
I’ve woken up every day for the last 10 years wanting to go to work. changed my life in a way that it has given me an opportunity to much better understand our food system. I’ve woken up every day for the last 10 years wanting to go to work.” During her break from work, Gray plans to visit the schools that have been involved with The Network’s programs. She recalls her most rewarding moment as director when The Network received $5 million in grants to provide sustainable equipment for schools in 2014. “We clearly had a need, we couldn’t meet the entire need, but we were able to address part of that and then I saw those dollars getting distributed to all these schools and that was probably the most significant change that I was able to capture in my tenure at the network.” Change-makers like Gray are the gears that turn within the machine to make it function well. And while most people desire to be revolutionary, the aspiration that Gray holds makes her a revolution all on her own. Although she will not be the current director of The Network, Gray and her actions have a ripple effect: quietly spreading her positive change in the long run.
August | September 2016 21
LIFESTYLE In the Know
WRITTEN BY FRANCES BADGETT
Welcome to late summer, when we have just a few more slow days in the sun to soak up great stories. These are two beach reads for people who don’t like beach reads.
August 13, 4 p.m. Barbara Jean Hicks, Kevin R. Wood, and Ben Mann Village Books 1200 11th St., Fairhaven villagebooks.com This free kids’ event combines our area’s best talent in children’s book circles. Barbara Jean Hicks, author of Frozen hit A Sister More Like Me. She, Kevin R. Wood and Ben Mann have teamed up for Once Upon a Parsnip, a delightful children’s book that celebrates the greatness of vegetables, healthy eating, rhyming, and beautiful artwork.
September 13, 4:00 p.m. Roald Dahl‘s Birthday Village Books 1200 11th St., Fairhaven villagebooks.com Roald Dahl would be 100 years old September 13, and Village Books is inviting you to his party. Author of hits like Matilda, The BFG, and Charlie and the Chocolate Factory, Dahl's influence is undeniable.
by Claire-Louise Bennett Penguin Publishing Group 208 pages
by Don DeLillo Scribner 288 pages
People don’t normally associate daring, original fiction as summer reading, but this beautiful collection of fiction is really refreshing for an afternoon in the sun. The sections are brief pieces of narrative linked through a larger arc, giving the book both scope and depth for its slim 200 pages. The story is of a woman living in a small cottage in rural Ireland. Told in such a rare style and a unique voice, this novel will charm, puzzle, and delight you.
Don DeLillo knows how to open a book. “Everybody wants to own the end of the world” is the glib, stark opening to Zero K DeLillo has a way of capturing the world in words and redefining it for his readers. In Zero K, he delves into a futuristic, postapocalyptic landscape in which people are being frozen to reanimate at some later time. The protagonist, Jeffrey Lockhart is going to a cryrogenic facility to say goodbye to his mother. The touching narrative, scathing social commentary, and light touches of humor make this novel one of his best.
WHO KNEW? Strawberry Magick There are many legends about strawberries, a fruit that long symbolized passion and romance. It is believed that if you split a double strawberry and share it with someone you fancy, they’ll fall in love with you. That’s a lot cheaper than Viagra and a lot less work than witchcraft. Speaking of witches, it was believed Anne Bolyn, one of the wives of Henry VIII was of the covenish kind because of a strawberry-shaped birthmark on her neck. (extension.illinois.edu)
Sweet Relief The wild strawberry figures prominently in ancient history. The strawberry was beloved by the Greeks and Romans, and was the symbol for Venus. It was regarded mainly as a medicinal plant by the Romans, who used it to treat melancholy, headaches, gout, halitosis, and many other illnesses. Native Americans also used strawberries for medicinal purposes, and included the leaves and roots in their medicine. Before first contact, Native Americans made bread from strawberries. That treat became the origin of strawberry shortcake.
Tennis, Anyone? As Serena Williams can attest, strawberries and cream is the traditional celebratory dish at the annual Wimbeldon tennis championships. According to the postandcourier.com, 23 tons of fruit and 1,820 gallons of cream are consumed during the big event. The tradition began in 1877 when Bonham Carter Evelegh (no, not Helena) presided over the event as the first referee. Cream was traditionally considered peasant fare in England, but combined with strawberries, it became a condiment fit for kings. And queens. And The Queen, Serena.
Pure Goodness While blackberries were associated with death, stupidity, and danger in early Western art, strawberries were often used to symbolize spiritual merit, kindness, and godliness. In Victorian art, the strawberry symbolized perfection, chastity (because the berry hides beneath three leaves), and “sweetness of character” because Victorians were hilarious. Desdemona’s fateful handkerchief in Shakespeare’s Othello is decorated with a strawberry print. Spoiler alert: When that dang thing ends up in the wrong hands, Othello strangles Desdemona before killing himself.
[ APPS WE LOVE
Wild Whatcom Receives Grant WRITTEN BY FRANCES BADGETT
ild Whatcom works to educate children about the natural world, to connect kids to the beauty of our surroundings, and to foster stewardship for future conservationists. What began as a few outings with a group of friends has grown into week-long camps and natural encounters on a regular basis, introducing hundreds of kids to the woods, ocean, and creeks of our beautiful area. On April 25, Governor Jay Inslee was in Bellingham to award Wild Whatcom with a state grant to bring the outdoors into the curriculum of Bellingham City schools. The No Child Left Inside grant is designed to provide funding for outdoor programs aimed at getting kids out into nature. Wild Whatcom Executive Director Emily Barnett Highleyman outlined the three goals of their outdoor education program, “The program works by catalyzing a sense of wonder and unleashing an innate curiosity; teaching kids to think like a scientist using the process of scientific inquiry to explore the natural world, and building character by developing resilience, selfreliance, good problem-solving skills, and adaptability.” The program’s intent is to be a complement to classroom learning. “We believe this program can further, foster, and encourage in-classroom learning.” In the initial stages, the program will serve six Title 1 Whatcom County
schools — Birchwood, Alderwood, Sunnyland, Cordata, Carl Cozier, and Roosevelt — which equals approximately 200–300 secondgraders who will have four outings a year. The Whatcom Community Foundation is also chipping in, and helping to fund the program. The state awarded $940,000 in grants for outdoor programs. “The Whatcom Community Foundation is a very vital part of building community here in Bellingham,” Highleyman said. In a press release from the Governor’s Office, Virginia Painter of the State Parks and Recreation Commission, and Susan Zemek of Recreation and Conservation, write that the grant, “targets at-risk youth by focusing on programs that provide outdoor environmental, agricultural or other natural resource-based education and recreation programs. This year’s grant recipients are offering a variety of educational activities, from sailing a 60-foot ship, to snow camping, to building trails.” Wild Whatcom also has an after-school program called Neighborhood Nature in which kids explore their neighborhoods and school surroundings. “We want to connect to a wider community of educators in our county, and this grant will help us do that.” The four outings also include a service component. “Kids come alive when they get to help,” Highleyman said.
$3.99 Streaks is the friend we all need to keep us accountable for those promises that we should keep. With its sleek design and intuitive interface, you can set a variety of goals for yourself and the app will help you get there.
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LIFESTYLE In the Know
Breathing New Life: 3 Oms Yoga Studio Expansion WRITTEN BY CATHERINE TORRES | PHOTOS COURTESY OF DAMIAN VINES PHOTOGRAPHY
t’s the mantra many people associate with yoga: a gentle, slightly vibrating “ommm.” Simply defined, om is the sound of the universe, but Yogic scholars remind us the meaning goes far deeper. In its simplest form, yoga is a series of movements in tune with one’s breath, but as any yoga practitioner can confirm, it is more than that. Bellingham’s 3 Oms Yoga Studio ensures its mission is just as multifaceted as the yoga experience. Back when the studio began, owner Amy Robinson brainstormed for an appropriate name. She noticed the studio’s variety of teachers. Each taught with a distinctive style, but were united in the practice of bookending yoga sessions with three powerful oms. That unification is threaded throughout the studio. Robinson explained how people express feeling an inclusiveness within the studio, giving way to a strong sense of community. That sense of community is palpable walking through the studio before a class: hellos fill the air while some students pick out mats, others hang up coats and remove shoes. It’s a place people want to be. The increasing class sizes set the course for a larger space. During the 1970s, a Nordstrom Rack occupied 1319 Cornwall Avenue. After it closed, the building remained vacant for a number of years. Wanting a larger space and fulfilling a calling to breathe life into old Bellingham buildings, 3 Oms Yoga bought the space. Pull open the unassuming glass doors and walk up the stairs, transitioning from reality into tranquility. The refinished oak floors reflect the sunlight from the skylight. The owners retained the original stained glass windows, which add a nice soft light to the room. For social butterflies, an area lined with colorful pillows acts as social center before class. Quieter yogis may prefer the temporary refuge of the separate meditation room. In creating the new space, earth-friendly materials were a must. Robinson worked with Ashley and Vance Engineering and Chuckanut Builders to incorporate Energy Star choices, non-VOC paint, and a filtered water fountain into the design. The completely recycled reception desk is topped with wood reclaimed from the floor of a bowling alley, while a custom made Chakra series, created by local artist Cory Pitman, lines
the wall. A centrally located preparation space features open cubbies, lockers, two showers, two changing rooms, and a bright pink orchid. More than 35 types of classes are held in two large rooms. The larger of the two, the Moon Studio, accommodates 40–65 students while the smaller, aptly named Sun Studio fits 30–40 students ready for heated sessions. Finally, Veritas Massage, owned by Traci Soriano, is set up in the back rooms with five certified therapists. Theoretically, a student can take an excellent yoga class, have a relaxing massage, then shower before stepping back into a busy day. Now is the time to visit this transformative space. Street parking and parkade spaces are abundant, and bike racks are also plentiful. Class rates and memberships are flexible enough for any schedule, and drop-ins are always welcome. Yogis attest to physical, emotional, and mental transformations as a result of their practice. 3 Oms Yoga has not only transformed the lives of their community members, but also a building awaiting a fresh breath of life.
In the Know
Unity Care Expansion WRITTEN BY KATE GALAMBOS
nity Care Northwest unveiled plans to open a new health care center in 2018 to meet the growing demand for health care services in our area. The facility will service residents in north Whatcom County who are currently without access to convenient health care. “We know that there are between 8,000 and 9,000 north Whatcom residents that don’t have access to a community health center,” said Chris Kobdish, director of planning and development at Unity Care Northwest. Unity Care NW has three facilities: Bellingham, Ferndale, and Point Roberts. After opening in 2007, the Ferndale center served 2,700 patients annually. Today, the demand for affordable healthcare has grown immensely. The Ferndale facility now serves 3,100 patients, putting it at capacity, Kobdish said.
Located off of I-5 on Portal Way, the new center will be readily accessible for residents of Ferndale, Lynden, Birch Bay, Blaine, and north Whatcom County. “It [the facility] will offer our integrated approach to care, which is having primary, dental, behavioral health, and pharmacy services on one site so there is coordination of care,” Kobdish said. Additionally, the new facility will include an in-house pharmacy for patients. Since Unity Care NW is a federally qualified health center patients will have access to lowerpriced pharmaceuticals. Beyond improving access to health care, the facility will make a significant mark on the community. “We will hopefully lead the way in revitalizing Portal Way,” Kobdish said. Once doors open, it will employ 64 full-time staffers.
August | September 2016 25
LIFESTYLE Five Faves
ARTIST POINT At the end of highway 542, Artist Point provides sweeping views of Mount Baker and Mount Shuksan as well as distant North Cascade peaks. Just about an hour and a half outside of Bellingham, visitors can simply enjoy a beautiful drive up the mountain or choose to explore a little further on one of the numerous accessible hikes at the Artist Point trail head. Mt. Baker-Snoqualmie National Forest, Glacier
ÂŠ Ashley Hiruko
Washington State Route 11, or “Chuckanut Drive,” cuts through the Skagit Valley before hugging the coastline on its way north. The highway offers over 20 miles of views of the Samish and Bellingham Bays. With plenty of overlook parking along the road, you’ll be glad you made the detour off of I-5. Whatcom and Skagit Counties
Thanks to the surrounding glaciers of the North Cascades the lake gleams green, making it a spectacular destination just over an hour east on highway 20 from SedroWoolley. Whether you’re on your way east or just looking for an easy day trip, Lake Diablo can’t be ignored. Whatcom County
DECEPTION PASS STATE PARK
Beautiful sea and island views draw in over two million visitors each year, making it the most visited state park in Washington. The Deception Pass Bridge, which connects Fidalgo and Whidbey Island, was built in 1935 and is a sight in itself. Oak Harbor
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After a few miles of gravel road prepare for your jaw to drop when rounding the last corner. The San Juans and Samish Bay stretch out before you. There is a reason it is one of the most popular hang gliding and paragliding destinations in the state. Skagit County
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August | September 2016 27
LIFESTYLE In the Spotlight
Julian MacDonough WRITTEN AND PHOTOGRAPHED BY ASHLEY HIRUKO
t the Majestic on Forest Street on a spring night, jazz flows out of the doorway and vibrates off the walls. On the stage are a pianist, a trumpet player, and a drummer. The instruments harmonize, echo, repeat. Members in the audience range in age, gender, and background, but they all have the same glowing expression on their faces. In the very back of the jazz band is a gentleman wearing a dark suit and a look of pure bliss. He pounds the skins, creating the beat. Bang. Bang. Bang. The drummer is none other than Julian MacDonough, one of our area’s most accomplished jazz drummers. A frequent member of the Mike Allen Quartet and noted jazz soloist, MacDonough is known for his smooth balance of precision and improvisation. MacDonough moved to Bellingham at the age of two and attended Happy Valley Elementary. His father was a jazz musician and encouraged him to pursue music. MacDonough said he always liked drums and in a sense, gravitated toward the instrument, despite growing up around his father’s piano. “I’d come home from school and [the piano] would be gone,” MacDonough said. “The third time he sold it, I was like ‘screw it, I’m a drummer.’” Unlike other professional musicians, MacDonough had no formal education in music. Instead, he learned on the bandstand with other musicians and in front of audiences, an experience that is both simultaneously nerve-wracking and thrilling. “You succeed and fail in front of people.” During his early 20s, MacDonough relocated to Seattle. His first gig in Seattle wasn’t welcoming — MacDonough was confronted by a bassist, whom hedescribed as a “renowned 28 NorthSoundLife.com
character” in the Seattle music scene. During their set, MacDonough was pulled off the stage by the bass player who critiqued MacDonough. The bassist, then proceeded to demonstrate his annoyance throughout the performance. During another occasion, another musician insisted that MacDonough break his drum set on stage during a gig. “I also learned that’s not how I wanted to be dealt with. I had to unlearn some ways of dealing with music and myself.” MacDonough said musicians deal with each other much differently now, noting that musicians are no longer working every night in the same club, with the same kind of aesthetics or machismo that jazz musicians like Buddy Rich dealt with. Although it was sometimes a tough time for MacDonough on stage, MacDonough is still in love with the artistic exposure music has to offer, “You get on a bandstand and within four bars you can suss out everyone. You know a lot about the person right off the bat.” MacDonough eventually relocated to Bellingham and became the artistic director of the Whatcom Jazz Music Arts Center in hopes that the position would keep him at home more, enabling him to spend more time with his daughter. In the position, he brought in popular musicians from around the Pacific Northwest and gave them exposure. He, in turn, was allowed to play with some of the most talented musicians in the area. But the position wasn't feasible. He was forced to stay on the road to make ends meet, adding stress to both his musical and personal life. Now, MacDonough said he plans on traveling during the summer months with musicians in New York and returning to teach at WWU in the fall. “All the marbles are up in the air right now,” Macdonough said. “Looking at all the options are kind of daunting, but I’m also kind of stoked when thinking about what I could do if I wanted to.” Whatever he does, he’ll be doing it with his signature style.
ÂŠ Justin Brester
ÂŠ Carla Stewart
The Steering Column The Heart Of A Local Champion BY ZIAD I YOUSSEF
here's a new brand of legends racing to the top at the Deming Speedway this year. They aren't just breaking track records; they are destroying the myths of self-entitlement and selfishness that too often slows down our youth. These young drivers are amp'd with the spirit of service that keeps them in the lead and mytrafficman.net is proud to sponsor them on and off the track. Tristin Thomas, at 17, drives the MYTRAFFICMAN.NET #9t in the Northwest Focus Midget Series, but off the track, last year, he committed his time to our driver safety presentations at all of the Driver's Education programs in Whatcom County, including BAL DRIVING SCHOOL in Bellingham and Mount Vernon. And young Haley Constance who's powering through the stereotypes of a male dominated race world stops to give her sister Brooklyn some support after her race. Haley is competing to win her first Junior Sprint Championship this year, and her leadership off the track has propelled her to the front of the line in sprint car racing. If she's not in school or
racing, then you'll find her right beside one of her friends supporting them through a race. Her dad Joe Constance, owns Joe's Racing Products, and designs race equipment used by NASCAR, and he too sponsors so many of the young drivers at local tracks as well. It's a privilege to work side by side with Joe's Racing and Thomas Motorsports to help young drivers achieve their goals and stay focused on safe and positive relationships as they develop into local champions. If you haven't been out to a race this year, then drive out any Friday this summer to the Deming Speedway and cheer Haley on to her Jr. Sprint championship or watch Tristin Thomas set another fast time lap at over 100mph! Have a safe rest of your summer, and don't forget to look us up if you need help off the track for DUI, CRIMINAL DEFENSE or Auto-Injury Claims: 360-734-0908. My Traffic Man 1828 Franklin St, Ste D, Bellingham MyTrafficMan.net
August | September 2016 29
Compassionate · Professional · Local
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SHOP Savvy Shopper · Necessities · Around the Sound
Mount Vernon‘s Chicest Newbie WRITTEN AND PHOTOGRAPHED BY CATHERINE TORRES
ituated in the heart of historic downtown Mount Vernon, Ryann Michele & Co. is the chicest newbie in the Pacific Northwest. A home decor and clothing boutique run by a mother-daughter duo, Ryann and Michele provide their customers with a stylish variety of clothing, accessories, skin care, and home decor. Imagine visiting a close, well-styled friend: welcoming, warm, and a visual treat, that’s what it’s like in Ryann Michele & Co. These stylish ladies make customers feel like close friends, and are ready to solve any gifting or style problem. Burlington natives, daughter Ryann Livingston and mother Michele Perry opened the boutique in April 2016. A background in interior design, Michele always had a dream to open her own boutique, but she didn’t want to go into the endeavor solo and couldn’t find an ideal partner. Enter Michele’s gregarious daughter, Ryann. Ryann had been working in her now-husband’s coffee stand for six years. This past year, his family sold the stand, leaving Ryann at a career crossroads. She said, “It was literally perfect timing.” She sat down with her mother and said, “Let’s do it!” ... continued on page 33
Now the family affair has Michele running the bookkeeping while Ryann orders inventory and runs their social media outlets. Ryann’s younger sister comes in to help when she’s not in school, and her artist cousin created a colorful chalkboard mural in the dressing room. Michele’s husband strung lights along the ceiling, and Michele’s mother makes the store’s bold throw pillows which are popular among customers seeking to freshen their living rooms. Mannequins in the window persuade foot traffic to step inside, while a chalkboard sign outside the front entrance offers an ever-changing inspirational quote. The large space, anchored with dark hardwood floors and heavy wood display tables, sets an unfussy backdrop for the dainty necklaces, incredibly soft tees, rows of scented candles, and too-cool sunglasses. Affordable beauty in quality products is the name of the game at Ryann Michele & Co., with something for every age and price range. These stylish ladies stock what they like, culminating in an urban chic style that is unique to our area. Ryann scouts fashion bloggers for the latest trends and up-and-coming designers. As a result, some of the store’s inventory can only be purchased online from the designers’ websites, or at Ryann Michele & Co. As unique as the inventory is, they don’t sacrifice variety, “We want to have something for everyone,” Michele said, and Ryann
added, “For everyone in your life you can find something pretty.” Accessories include the numberone selling Quay Australian mirrored sunglasses, slick S’well bottles, and customized Washington state sterling silver necklaces with a heart over the state’s very northwest corner. The necklace is made by Bend, Oregonbased Nashelle Jewelry Company. Their clothes are spirited and fun, and the super soft Z Supply tee shirts and tee shirt dresses fit all ages and body types wonderfully. You’ll find comfortable jeans by Blank NYC, flirty dresses, and girly lace bralettes. Home decor includes Seattle-based Roost products, live succulents, and
trinket plates with motivating quotes like “Hello, Beautiful!” Ryann and Michele accomplished their goal of having something for everyone. Since Ryann Michele & Co.’s inventory reflects what Ryann and Michele like to wear and decorate with, they can outfit themselves everyday. Ryann happily acts as the store’s model, “I literally came to work in pajamas today and thought, ok, what am I going to wear today?” Not a hard problem to solve when she’s surrounded with so many comfy chic options. 307 S. 1st St., Mount Vernon 360.630.4467 ryannmicheleandcompany.com August | September 2016 33
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Around the Sound
Z Gallerie WRITTEN BY KATE GALAMBOS
Gallerie opened its doors to its 63rd location in Bellevue Square on April 9. The furniture gallery aims to bring fashion forward decor to customers at an accessible price point, said public relations manager Gordon Andahl. “We want to make sure we are the authority for chic, on-trend fashion for your home.” After hearing the buzz surrounding Bellevue Square’s popularity, Z Gallerie made the move to build a new store. “The location is the hottest in the area right now,” Andahl said. Since opening, the store has been well received by customers as well as the community in Bellevue Square. In addition to the store, Z Gallerie has created the Z Lounge in the mall as an extension of the store. The lounge is a place where people can relax from shopping while experiencing Z Gallerie’s design first-hand. The lounge features a large sectional, a few chairs, a coffee table, and outlets for customers to recharge devices. Since its first store opened in 1979, the Los Angeles-based company’s focus has been on incorporating art into all forms of their design aesthetic. The company began when the Zeiden siblings opened a small poster shop in Sherman Oaks, California. Ever since, art has driven Z Gallerie’s design inspiration. 1140 Bellevue Way NE, Bellevue 425.519.4499 zgallerie.com
August | September 2016 35
SHOP Savvy Shopper
My Garden Nursery WRITTEN AND PHOTOGRAPHED BY ASHLEY HIRUKO
929 E Bakerview Rd, Bellingham 360.366.8406
THE SHOP My Garden Nursery offers patrons so much more than plants. From events like the Summer Solstice Soirée and their holiday Ugly Sweater Party, the nursery is about more than just planting and sowing. Customers also get excellent plant advice straight from owners Jenny Gunderson and Bill Raynolds, making My Garden Nursery the go-to garden spot from beginners to experts, and every skill level in-between. Recently, the store has relocated from their Mill Creek location to Bakerview road in Bellingham. “The word fun is in our mission statement,” Gunderson said. “We want people to feel good when they come in here.” They opened their shop at the new location last April. From completely empty, to full in a mere six weeks, Gunderson and Raynolds now plan on cultivating neighbors and fostering lasting relationships.
in Mill Creek, and the two spent years cultivating friendships with customers who soon became close friends.
THE ATMOSPHERE The name says garden shop, but the vibe says park.
OWNER’S FAVORITE Gunderson, who is in charge of purchasing for the nursery, says she has to be madly in love with the product in order for her to buy it, pointing out her love for everything within the store. The pair, however, did mention some favorites: perennials — plants that live for longer than two years — were noted. “First year they sleep. Second year they creep, and third year they leap,” Gunderson said. She also noted another favorite of hers, heuchera, also known as Alumroot. Gunderson said she wrote about the perennial every day for 365 days. The same dedication shown for her favorite plant is evident in the kind of dedication she has for both gnomes and customers.
KEY PEOPLE Gunderson spent her life working at hardware and drugstores and eventually landed at Molbak’s Nursery. It’s there that she met Raynolds, a man who had just recently relocated from the east coast and wanted a fresh start after a career in investment banking. Raynolds, who began gardening as a means to pay for prep school, was hired. “I hired him because he was tall,” Gunderson said. The two would talk and fantasize about opening a nursery of their very own. It wasn’t until 2006 that their plans would come to fruition. My Garden Nursery was opened
WHAT YOU’LL FIND Annuals, perennials, organic herbs, veggies, and everything needed to take care of any gardening needs. Plants are kept on colorcoordinated tables, offering newbies an easy way to find the perfect plant. Aside from plants, herbs, garden art, gifts — and even european soap — My Garden Nursery offers patrons advice on how to care for them and what plant would work best for each customer’s particular lifestyle. Raynolds said he does his best to be honest with and steer new customers toward plants that require less effort and may be easily cared for. “If you fail, just try something else,” Raynolds said. “We’re here to help everybody.”
WHERE THE LOCAL WINES ARE BEST PAIRED WITH ADVENTURE. oPen UP to Snohomish County. Just 30 minutes north of Seattle, there’s a treasure trove of adventure waiting for you to discover.
ORDER REE YOUR F ID U G E!
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Snohomish County Tourism Bureau 360 north Sound living 1/3 Page Horizontal - 4.75” x 4.75” - Full Color [visual exposure] 7/2015
photography that captures a sense of place
WELLBEING Menu · Spa Review · Races & Runs · Beauty
The Berry Dinner WRITTEN BY BY ARLENÉ MANTHA
remember baking at L.A.’s “it” bakery in 2000 and being sent on an errand to “forage” the very best berries I could get my hands on. I took a wad of cash the chef gave me and headed out on my mission. We needed high quality, fresh berries for creating our seductive summer treats — fresh fruit tarts, fresh fruit scones, fruit bowls, and cakes. I went to the farmers market. It had everything — prepared foods from around the world, regional produce, imported salts, and sweets to die for. I spotted the berry stand amid the other enticing selections, and the berries were huge, vibrant-looking, and exactly what I was hoping for. I bought out that little stand and made my way back to the bakery. I presented my finds to the kitchen staff and we indulged in a taste test only to find dehydrated, tasteless berries. How could something so pretty taste so bad? …
continued on the next page
Fast-forward five years and I am now working in a kitchen of my own in Bellingham, Washington (total dream come true), when I discover this secret obsession called “berry season” that Pacific Northwesterners enjoy. From mid-May through September, one variety of berry after another pops and Whatcom County residents track all of it. Every year, I begin planning complete menus around these beauties, both savory and sweet. One day, I received a message from an acquaintance who asked about my catering. She is with the National Raspberry Council and they had a national berry tour coming to town. The attendees included A-list famous bloggers, foodies, marketers, activists, and journalists from the Food Network. She thought my catering would be a good fit for their event. Thrilled by the notion, my berry mania ensued. The date is set, the planning begins, the story unfolds Because I was revising my business model and returning to catering (rather than retail and restaurant), I had no location of my own to host this dinner. I rented the next best thing: a historic abandoned building in downtown Bellingham. The former brothel had some electricity and some drywalll, but overall the space was raw — one wall had peeling wallpaper
in the perfect shades of pastel green and taupe, one wall had exposed brick. We opted for a funky post-modern chandelier, which we dropped in the center of the room above the long, handmade farm table. The space was magnified by the summer sun which was high and hot, the door open, smoke from the dive bar next door blowing in. Touches of patina vintage silver and brass, borrowed mismatched chairs, old picture frames on a vintage dresser with brass lamps and candles. Three servers and a chef, all dressed in lace, black, and off-white, all wearing long French bistro aprons took their places. We began. The guests arrived hungry and intrigued with the decor. They were the best type of client in my opinion — guests who have suspended their disbelief at the door, and have fully relinquished their expectations with the hope of having a new experience. They were kind, and put us at ease. My staff and I worked hard at creating a dining experience that was elevated, fulfilling, and deeply satisfying for all. It was a charming night filled with warmth, appreciation, encouragement, and genuine laughter and regard for each person in the room. With berries at center stage, we created an evening none of us will soon forget.
carrot, roasted beet in a berry balsamic, forage blanc, roasted hazelnuts, and raspberry-wasabi vinaigrette
gh Prosecco with raspberry Rosé Raspberry- Rosemary lemonade Infused Raspberry Mint Iced Water
Assortment of fresh local, grilled vegetables
Locally harvested field greens with edible flowers, raspberry, shaved
Grilled King Salmon with rhubarbraspberry chutney, quinoa cakes, herbed risotto and grilled plums over delice
Lavender-raspberry chocolate mousse with a goat cheese truffle. Pour-over coffee bar ft. Vista Hermosa, Guatemala
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Berry Beauty WRITTEN BY ASHLEY THOMASSON | PHOTOGRAPHED BY ROBIN CO. PHOTOGRAPHY | FLOWER WREATH BY FLOURISH FLORAL DESIGN
t’s never been a secret, I’m a summer girl through-andthrough. To me, just about everything gets better in the summer. The weather is warmer, the colors are richer, senses are heightened, and the flavors are sweeter. As it always seems to go by ever-so-quickly, I find myself trying to savor each sight and bring the inspiration of the season into everything I do — my beauty routine is no exception. One of my biggest summer inspirations are the bountiful berries our beautiful area delivers, there’s nothing brighter, juicier, or sweeter in my book! Any excuse I have to incorporate warm berry tones into my look, I’m quick to take. Many people assume going berry means going bold, but there are lots of natural ways to build berry tones into your look. Try these tips below to help connect your style to the sweetness of the summer season!
SWEET EYES When working with berry-inspired hues around your eyes, it’s important to understand a little bit of color theory; what colors complement each other and what colors wash each other out. For green eyes, a blackberry-purple is the perfect 42 NorthSoundLife.com
complement, bringing out that beautiful forest-like richness. If you have blue eyes and you’re feeling inspired by soft raspberries and flowering pinks, then you’re in luck! Pink is an excellent choice to bring out those ocean baby blues. For those brown eyes, a jewel-toned smoky purple eye is the way to go to bring out your deep brown color. And if your eyes are hazel, then you’ve got the most options. Being seated between green and brown eyes, you can go either way!
BERRY NATURAL CHEEKS Did you know that if you want to pick the most naturallooking blush for yourself that it should be a berry tone? It’s true! When we blush, it’s because a rush of blood flushes up to the apples of our cheeks. Below the surface our blood is a blue-purple color, almost like ripening blueberries! That’s why a berry-colored blush can make the perfect fit for anybody. If you know that cool-toned blushes work best for you, lean towards those berry colors with a rose, plum, or mauve undertones. If you know that warm blushes are a better fit, then a raspberry, brick, or toasted almond under-toned blush will be just what you’re looking for!
JUICY LIPS I find that many people feel like pulling off a berry lip is the most intimidating way to rope berry into their look. But it doesn’t have to be! If you’re not that comfortable wearing a bold lipstick, try a sheer gloss that’s berry toned. NYX has some beautiful colors in their ‘Butter Gloss’ series for less than $6. These glosses have a great way of adding a romantic color to the lips without being obvious. If you’re really confident with your lipstick, try a creamy, satin finish. It will balance the bold color with the softness of mimicking ripe fruit just perfectly. Just like berry is the most natural option of any color selection for blush, it’s the same way for the lips, so no matter what you choose it’s hard to go wrong!
Many assume going berry means going bold, but there are lots of natural ways to build berry tones into your look. RIPEN YOUR ACCESSORIES If you’re pining after a berry-filled look this season, don’t forget the key to tying it altogether! Whether is a simple beaded necklace, some statement earrings, a beautiful head piece or anything else that strikes your fancy, accessorizing is the perfect way to complement your look. If you’re feeling like your look is jewel-toned enough and don’t want to over-do the berry lush, think outside the box! Try working in some green like the color of the leaves. Play with some white, like the flowering blossoms on the berry bushes. Balance it with the softness of a pale yellow like a golden raspberry or a lime green, like an un-ripened strawberry. Adding these combinations to your accessories and accents is the perfect way to tie your whole berry-chic look together!
August | September 2016
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Young athletes: Cheer them on to safety Every kid’s a winner when it comes to playing sports. Game time can boost a youngster’s social skills and provide plenty of healthful exercise that’s also a lot of fun. But every sport poses at least some risks. As a parent, you can work together with coaches and your young athlete to help reduce these risks. WHAT GOES WRONG? Most often, youth athletes are sidelined by: • SPRAINS AND STRAINS. These involve injuries to ligaments or muscles and tendons. • GROWTH-PLATE INJURIES. These occur when the developing tissues at the ends of children’s long bones get hurt. • OVERUSE INJURIES. These are the result of repetitive motions — pitching in baseball, for instance — that stress and strain bones and soft tissues. Overuse injuries are especially common when eager athletes don’t take time off from a sport.
STAY OFF THE INJURED LIST Luckily, sports injuries usually aren’t severe — and they’re often avoidable. To help your child score in safety, consider the following advice: ASK QUESTIONS. Learn what your child’s sports program is doing to prevent and respond to injuries, such as ensuring conditioning for players and safety training for coaches. SCHEDULE A PHYSICAL. A preseason exam from a doctor will help confirm that your youngster is healthy enough to play. GET EQUIPPED. Depending on the sport, a helmet, body padding, mouthguards or shinguards, eye protection, and proper shoes may be needed. PLAY BY THE RULES. From football to soccer, many sports have rules designed to prevent injuries. Make sure your child knows — and follows — them. BEAT THE HEAT. Give your child a water bottle — and encourage frequent intake. 44 NorthSoundLife.com
WARM UP. Encourage warm-up exercises before and cooldown exercises after both practices and games. DON’T DOWNPLAY CONCUSSIONS. In general, players with a concussion shouldn’t get back in the game until medically evaluated and cleared to play. ENCOURAGE REST. Athletes need breaks in between seasons and during practices and games. SPEAK UP. Teach your child to speak up if he or she is sick or hurt. And remember to check with your child’s doctor should you suspect an injury.
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WASHINGTON STATE FERRIES WRITTEN BY FRANCES BADGETT AND KAITY TEER
elcome aboard the Washington State Ferries. May I have your attention please? The familiar recording issues a pleasant greeting and several instructions as the engines throttle. The Kitsap pulls away from the ferry slip, our view of Anacortes fades into the mist, and we’re sailing west, bound for Lopez Island. Commuters sip coffee and read the day’s newspaper, a pair of sweethearts brave the rain to pose for selfies against the railing of the passenger deck, weekenders chase after toddlers while managing backpacks and snacks, and a few lone travelers pass the time by picking at the pieces of the puzzles arranged on tables between booths. After all, cell phone service is sometimes spotty out here. Of course, just as many passengers opt to remain in their vehicles parked on the car deck, dozing with their seats reclined or listening to a podcast or the radio. Nearby, a school bus transports children eager for the adventure of a field trip. Perhaps few modes of public transportation inspire more delight than travel by ferry, fewer still attract tourists. The Washington State Department of Transportation (WSDOT) Ferries Division is iconic, appearing frequently in television shows or movies set in the Puget Sound. It is the largest ferry system in the nation and an integral part of the state’s transit operations, offering goods and services to nearby islands and serving as a tourism gateway to the San Juan Islands, Olympic Peninsula, and British Columbia. To celebrate the ferry system’s 65th anniversary, we got a rare behind-the-scenes glimpse at the operations aboard the Kitsap, meeting the captain and crew and touring the pilothouse and the engine room below deck. We’re eager to share with our readers what we learned.
Photo Courtesy © Washington State Ferries
Once Upon the Water A HISTORY OF THE WASHINGTON STATE FERRIES
s long as people have lived in and around Puget Sound, the waterways and sounds that connect us have been busy with marine traffic. The relationship people have to the water here is inextricable. Before first contact, Native Americans navigated the straits and sounds of the Salish Sea in cedar canoes. With the first settlers — mostly traders with the Hudson’s Bay Trading Company — came ferries and schooners that zipped from Olympia and points south to Alaska. They became known as the Mosquito Fleet, traversing the coast picking up and dropping off passengers, goods, and mail. Our ferries today still follow many of the traditional trade routes that have been in place for thousands of years.
Timeline 12,000–8,000 BCE
The very beginning of the Mosquito Fleet— the collection of steamers and schooners that operated as ferries in the Puget Sound.
Paleo-Indians enter the Pacific Northwest. The Salish Sea is a common trade route among islands, connecting tribes and fishing camps from what is now Olympia to Makah country in northern coastal Canada. Tribes used sturdy, seagoing cedar canoes. 48 NorthSoundLife.com
The first ferries to enter the Sound arrived in the 1830s. The Beaver and the Otter were commissioned and run by the Hudson’s Bay Trading Company, and primarily for the fur trade with Canada. In 1888, the Beaver crashed on rocks just offshore at what is now Stanley Park, and pieces of the wreckage are still housed in the Vancouver Maritime Museum. As the Fraser Valley boomed with gold and Bellingham became the home base for prospectors, ferry service up and down the Fraser River to Bellingham picked up. The ferry system took on historical significance when, in 1860, a 14-year-old slave named Charles Mitchell stowed away on a ferry to escape into Canada. Mitchell was seized by
The schooner Exact brought passengers to Alkai Point, which was the first settlement to become what is now Seattle. Olympia becomes first settled town in Pacific Northwest.
The first ferries arrive in Puget Sound, regular ferry service begins.
The Carlisle II is built in Bellingham. The Carlisle II is still in service between Bremerton and Port Orchard.
authorities four miles outside Victoria and kept aboard in “close confinement.” The black community of Victoria prepared to welcome Mitchell, and a Canadian judge ruled that in British waters, the young man should be granted freedom. He was eventually taken into custody by Canadian officials who brought him to Canada to live out his days as a free man. There are reports he returned to Maryland to find his family after the Civil War, but there is no real documentation of what happened to him after his successful escape.
Paddle, paddle, George E. Starr, How we wonder where you are. Leaves Seattle at half past ten. Gets to Bellingham, God knows when.
Mosquito Fleet splits into Puget Sound Navigation Company and the Kitsap County Transportation Company.
Last year, 23.9 million people rode the ferries.
The total number of autopassenger ferries in the WSDOT fleet.
Each year the ferry system carries 10.2 million vehicles total.
The busiest route, Seattle/Bainbridge Island, sees 6 million riders annually.
State of Washington buys out Puget Sound Navigation and creates the Washington State Ferries.
A strike forces Kitsap County Transportation Company out of business. The Puget Sound Navigation Company becomes commonly known as the Black Ball Line.
1,332 6,000 The number of cyclists who ferry their bicycles to Bainbridge Island each year for the Chilly Hilly bike race.
Four engines power the Jumbo Mark II Class, Jumbo Class, and Super Class vessels.
The Washington State Department of Transportation forms out of the Toll Bridge Commission and the Highway Commission.
Washington State commissions the first Evergreen class ferry to carry 87 vehicles and 983 passengers.
Three orca pods are regularly seen from San Juan Islands ferries during summer months (pods J, K, and L).
The miles of shoreline along Puget Sound.
The number of counties in which the ferry system operates.
1,800 WSDOT Ferries Division employs more than 1,800 people.
Twenty ferry terminals are served by ten routes.
The Gold Rush years were full of tales and stories of storms and ghosts. As the ferries churned through the Sound, two major ferry companies emerged: the Puget Sound Navigation Company and the Kitsap County Transportation Company. In 1935, the Puget Sound Navigation Company put the Kitsap County Transportation Company out of business, and in 1951, what we think of as the Washington State Ferries was formed. The fleet was expanded in the 1950s and 1960s. The next big expansion happened in 1997 with the arrival of the Jumbo Mark II-class vessels, Tacoma, Puyallup, and Wenatchee, each of which carries 2,500 passengers and 202 vehicles.
BY THE NUMBERS
The year Chief Engineer Maureen McGarrity and oilers Ashley Hansen and Elizabeth Adams made history by becoming the first ever all-female engine room crew.
August | September 2016
The San Juan Islands
San Juan Island
Coupeville 3 Port Townsend
Sequim Port Angeles
Clinton Olympic National Park
Mukilteo Port Gamble
Washington State Ferries
Bainbridge Island Bremerton
Fauntleroy Southworth KEY Ferry Port Ferry Route Road
Tahlequah 10 Point Defiance Tacoma
Annual ridership and vehicle statistics provided by WSDOT Ferries Division, based on 2015 statistics.
10 Terrific Routes 1
Anacortes — Sidney, B.C. This seasonal route transports international travelers to Canada’s Vancouver Island. Sidney-by-the-Sea is a charming British beachside town.
Annual Ridership: 120,269 Annual Vehicles Carried: 41,861 Crossing Time: Variable
Anacortes — San Juan Islands You’ll want to make a vehicle reservation, especially if you’re traveling during peak summer holidays. Check the schedule carefully, too, depending on which of the four islands is your destination.
Port Townsend is worth the trek. Tourists flock to see the Victorian architecture and shop for antiques in this maritime town.
Annual Ridership: 4,113,029 Annual Vehicles Carried: 2,237,947 Crossing Time: 20 minutes
Annual Ridership: 6,361,927 Annual Vehicles Carried: 1,957,700 Crossing Time: 35 minutes
Fauntleroy — Vashon — Southworth There are no traffic lights on the sometimes overlooked Vashon Island. We think this crossing is one to add to your list, if you haven’t made the trip yet.
Southworth — Vashon The Southworth terminus offers access to the Kitsap Peninsula and Port Orchard, an historic town with galleries and antique stores. Annual Ridership: 174,990 Annual Vehicles Carried: 88,114 Crossing Time: 40 minutes
Seattle — Bainbridge Island This route’s claim to fame is that it’s the busiest, transporting the most passengers each year of any route.
Lots to see on this route, whether you’re peeping waterfront homes or enjoying views of the Olympic Range.
Annual Ridership: 2,925,008 Annual Vehicles Carried: 1,722,982 Crossing Time: 20 minutes to Vashon, 40 minutes to Southworth
Mukilteo — Clinton Clinton is located on the south part of Whidbey Island, the largest island in the Puget Sound. Visitors look forward to the island’s ample sunshine and sandy beaches.
Seattle — Bremerton
Annual Ridership: 2,659,813 Annual Vehicles Carried: 670,688 Crossing Time: 60 minutes
Annual Ridership: 787,391 Annual Vehicles Carried: 362,203 Crossing Time: 35 minutes
Edmonds’ downtown waterfront is an idyllic place for setting sail. Enjoy a nice lunch or shop while you wait. Kingston is a popular gateway to the Kitsap and Olympic Peninsulas. Annual Ridership: 4,103,307 Annual Vehicles Carried: 2,124,721 Crossing Time: 30 minutes
Annual Ridership: 1,974,239 Annual Vehicles Carried: 909,195 Crossing Time: Variable
Port Townsend — Coupeville
Edmonds — Kingston
Point Defiance — Tahlequah This quick trip links Vashon Island with Tacoma. All sorts of urban destinations, including the Point Defiance Zoo and Aquarium are located nearby. Annual Ridership: 768,574 Annual Vehicles Carried: 450,258 Crossing Time: 15 minutes
Notes from the Pilothouse MEET CAPTAIN DOUG SOWDON
aptain Doug Sowdon’s career with the WSDOT Ferries Division set sail in 1977, when he took a summer job aboard a ferry to support himself during college. He recalled loving the ferry ride to his family’s property on Lopez Island while growing up, so he figured he’d enjoy the work. He was right. The summer job was so enjoyable that he left the first “suit and tie” job he landed after graduation in order to return to life on the water. Eventually he worked his way “up through the hawsepipe,” from the cabin to the pilothouse, a process that can take more than a decade. “It’s a good job,” he said. (Captain Sowdon told us that the hawsepipe refers to a pipe in the bow section of a ship through which the anchor chain passes. The phrase “through the hawsepipe” refers to officers who do not attend a maritime academy, but rather, like Sowdon, climb the ranks while accumulating sea time and passing qualifying courses and examinations.) Sowdon met his wife, Betsy Carroll, while working on the ferry. They met as deckhands and both worked their way up together. Carroll was the third woman in Washington State to achieve the rank of ferryboat captain. Now retired, she wrote a graphic novel, Course Made Good, about her career in the maritime industry. When asked how many women captains currently work in the ferry system, Sowdon answered, “Not enough.” It takes time to rise through the ranks, and Sowdon said there just aren’t that many women in line. Though, he pointed to Port Captain Beth Stowell, the first female port captain, and expressed hope that her example would inspire others. Ferry captains are called upon to do everything from commanding a vessel and ensuring passenger safety to taking courses on new electronic navigational equipment to attending ribbon cuttings, as when the Anacortes/Sidney, 52 NorthSoundLife.com
B.C. route re-opens each spring. They also are responsible for leading the crew, as Sowdon is for the crew of the No. 3 Anacortes vessel, though the crew re-bids for assignments for each season’s schedule. When Sowdon’s crew joined us in the pilothouse, his leadership skills shone. “The crew is a lot of fun. I like the people,” Sowdon said. “What you may not know is that there is a lot that has to go right in order for this boat to work. We do checks every morning, and every job is important. The engine crew does all kinds of amazing things to keep us going.” Even as he expressed admiration for his crew’s expertise, he told cautionary tales of good-natured teasing, especially when asked to teach us a bit of nautical jargon. Don’t fall for it if another crewmember asks you to head below deck and ask the chief engineer for “relative bearing grease.” Spoiler: it doesn’t exist. A relative bearing is a navigational term that describes another boat or ship’s position relative to the ferry. Similarly, it is not advisable to attempt to gather a “fog sample,” even if you’re handed a garbage bag along with the serious request. Captain Sowdon invited us to watch the ferry land at Lopez Island from the vantage point of the pilothouse. It’s one of his favorite parts of the job. “It’s fun landing the boat,” he said. “If you’ve done a few thousand of those, the experience loses only a little glimmer. But it gets exciting in the wind or if some other challenge.” Even though it was an ordinary landing without any special challenges, it was indeed exciting to watch the landing alongside the captain, enjoying the front row view from the pilothouse.
Meet the Crew Mid-morning, Captain Sowdon’s crew gathers to participate in the Seattle Times “Super Quiz,” a trivia section of the daily paper. Chief Mate Brandon Moser rings the bell to call the assembly to attention before the captain proceeds with reading the quiz aloud. The day of our ride along on the Kitsap, the quiz topic was “inventors.” We won’t admit to how few answers we guessed correctly, but the crew astounded us by correctly matching all the inventors to their devices — identifying everyone from Elias Howe, who invented the sewing machine, to Linus Yale, Jr., who invented the lock. Answers were met with the ringing of the bell and cheers: “Pulled it out of the cobwebs, Bobby, way to go!” We even found out bonus pieces of trivia. Did you know that “Ahoy!” was the first word spoken through the telephone? In honor of our favorite crew, we present a quiz for our readers. Can you identify the crewmember title if given a summary of their duties?
Super Crew Super Quiz 1. 2. 3. 4. 5. 6. 7. 8. 9.
A ____________________ is responsible for lubricating engines and mechanical systems. Sharing navigation responsibilities with the captain is all in a day’s work for the ____________. Thanks to the _______________ _______________, you can be sure that the ferry vessel is spic and span. The _________ ______________ sees to the loading and unloading of vehicles. Below deck, the __________ _____________ ensures that the vessel’s engines and mechanical systems are all in tip-top shape. The ______ ______________ ___________ is the AB foreman and directs vehicle loading and unloading. The buck stops here. The _____________________ assumes responsibility for full command of the vessel and passenger safety. Moving up the ranks, the ____-____ assists the mate at the helm and keeps watch. You’ll find the ___________ in the engine room cleaning work spaces and machinery.
CHIEF MATE Brandon Moser
Chief Mate Moser is passionate about the history of ferries. He and his husband Steven Pickens run the website evergreenfleet.com, which documents the vessels, both current and from our storied ferry past. Pickens has also published Ferries of Puget Sound, a compendium of historical information about the ferry system drawn from his personal collection of photos, postcards, and other memorabilia. They not only document the WSF, they also include San Diego, Alaska, and Oregon ferries as well. Moser has given presentations to the Anacortes Chamber of Commerce and other organizations on the history of the ferry system. Moser is quite the collector, from an old Geiger counter he picked up in the Hanford gift shop to the extensive memorabilia from the ferries, he is a huge fan of history. He wears the traditional hat of the ferry uniform, of which there are only a handful still worn today. His cap bears a chinstrap that belonged to a retired captain who has since passed away. Captain Larry Brewster was among the last captains of the Black Ball Line before the formation of the WSF system. “We’re a very traditional bunch here.”
From left to right: Brandon Moser (Chief Mate), Jennifer Roberts (Ordinary Seaman), Doug Sowdon (Master), Pamela Baughn (Ordinary Seaman), Robert Laconetti (Able-Bodied Seaman), Raymond Francois (Ordinary Seaman) Answers: 1. Oiler. 2. Mate. 3. Ordinary Seaman. 4. Able Seaman. 5. Chief Engineer. 6. Able Seaman Bosun. 7. Master/Captain. 8. AB-OM. 9. Wiper.
He is likely the only man in the world to have calibrated a Geiger counter using a living cat. His cat received radiation as part of a treatment for a thyroid condition, and Moser whipped out his Geiger counter to test her levels. Another true Moser fact? He is the bell–ringer for the Super Quiz.
Photo Courtesy © Washington State Ferries
nlike, say, local buses or airplanes, ferries are sought out for life’s biggest moments — couples marry on them, families scatter loved ones’ ashes into the waters of Puget Sound from them; even babies are (well, okay, accidentally) born on them. The Washington State Department of Transportation has some guidelines and recommendations for those who want to plan a special occasion on a ferry. For those unplanned births, well, you’re in good hands.
Each deck hand in the Washington State Ferries system is trained in emergency response, and though they use their training for plucking stranded boaters from waters or scooping up overwhelmed kayakers, every once in a while, they are called upon to assist in a birth — a skill they also have. As reported in the Seattle Times in 2012, baby Lucy made an early appearance on board the Bainbridge-Seattle route. Lucky for her mom, there just happened to be an OBGYN nurse and two EMTs on board in addition to the ferry crew. Baby Lucy arrived safely, and she and her mom were met at the ferry dock by Seattle Fire’s emergency crew, who rushed them to Swedish Medical Center. Mom and Lucy were in ship-shape and doing great. Two years later, also on the Bainbridge route (bainbridgereview.com), Zoë Hammond made an appearance on October 22. The 2nd Mate Scott Schrader was informed when the Hammond family boarded that mom Christina was in labor. The ferry crew requested medical help over the loudspeaker, and had so many professionals respond, they had to turn some away. Captain Russell Fee fired up all four engines and raced to the Seattle dock, but Baby Zoë didn’t wait. A year later, Zoë and her family celebrated her first birthday on the ferry with the crew.
Speaking of birthdays on ferries, yes, you can celebrate your special day onboard. Though you may bring your own food, outside catering is not allowed. The Washington State Ferries likes to know the time and route so they can alert the crew. They recommend traveling at non-peak times, and scratch the birthday candles — no open flames are allowed on ferries. 54 NorthSoundLife.com
Big Moments on the Ferries Weddings
No, it is not true that every ship captain can perform a legal wedding ceremony. The captains on board the Washington State ferries, for example, cannot marry you. But you can get married on a ferry. The Department of Transportation recommends that you aim for non-peak hours and let them know the exact time so the captain and crew can be prepared. Unless you want all the commuters as your wedding party, small weddings make the most sense. Outside catering is not allowed, and you can’t get married in the private areas of the ferries (darn, no engine room nuptials). You are on a public ferry, so there aren’t places to change clothes and the loading and unloading of cars at destinations might preclude being able to drive on (if you’re ceremony includes dancing, long toasts, drunken stumbling, etc.). Photographers should be aware that pathways and walkways need to be clear for the crew in the event of an emergency (now there’s a memorable wedding story…the Great Storm on Your Wedding Day), and there may be other logistics that you need to check with the ferry system. About 20 weddings take place aboard ferries each year.
Worried about ferry safety? Don’t be. Not once in the history of the WSDOT ferry system has there been a sinking or a fatality. In fact, because crew members are trained in emergency response, there were more than 145 lifesaving events credited to ferry personnel in 2015.
A moving tribute to a family member who was close to the water, or wanted to be, is to scatter their ashes from a ferry. With more than a hundred memorials a year, the Washington State Ferries requires a reservation at least five days in advance. The ashes must be contained in a biodegradable container (called a journey urn). Unlike scenes in movies, you cannot open the urn and scatter ashes, you simply release the urn. The limited routes for memorials are SeattleBremerton, Mukilteo-Clinton, Seattle-Bainbridge, Port Townsend-Coupeville, Edmonds-Kingston, and AnacortesFriday Harbor.
Animal Sightings “We see everything you could imagine,” Captain Sowdon told us. “Deer swimming around, whales, sea lions, seals, even sea elephants with their little trunks. I’ve seen them twice.” We were starting to get our sea legs so we questioned the veracity of the captain’s claims about the sea elephants, but Chief
Mate Moser assisted. Moser said, “It’s a real critter. Elephant seals are very, very large.” “A year or two ago we saw a pod of white-sided dolphins, a couple hundred of them, and they’re incredible,” Captain Sowdon said. “Though they’re more common further north.”
Often Seen Harbor Seal California Sea Lion Harbor Porpoise Dall’s Porpoise
CALIFORNIA SEA LION
Occasionally Seen Orca Gray Whale River Otter Minke Whale Stellar Sea Lion
Rarely Seen Humpback Whale Pacific White-sided Dolphin Sea Otter
August | September 2016
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Bountiful Berries Written by Frances Badgett Photographed by Dean Davidson
If our area has a common signature in the summer, itâ&#x20AC;&#x2122;s a berry fingerprint. Everywhere you go, every time you enter a store or head out for the farmers market, bright, cheery, sweet berries are there to greet you. In this issue, we explore the farms and folks of our number one crop and dive into a little history. So grab a handful of berries and enjoy!
Cloud Mountain Farm I
t seems a shame to call Cloud Mountain a farm, because it is that, but it is also so much more. It’s a full-service non-profit farming center, complete with a nursery for gardeners and landscapers, an education model for those exploring farming as a career, and a community-builder, with workshops and events throughout the year. Matthew McDermott, Cloud Moutain’s farm production manager ensures that every crop the farm produces is a good one. That’s a harder job than it sounds, and it’s part of what makes his job so rewarding. Admittedly, berries aren’t the primary focus of Cloud Mountain, but they do include them in their incubator program, which trains people in farming. People who don’t have land to work yet come to Cloud Mountain to learn techniques of management, cultivation, and harvesting. The students provide a few local farms with labor as part of their internship. They also have classroom instruction at Cloud Mountain. Cloud Mountain is 42 acres of locally grown goodness. The two main fruit crops are tree fruits (their peaches are amazing) and stone fruits like cherries (which they grow in tunnels). “We have several innovative systems,” McDermott said. “We have a half acre of certified organic strawberries and a third of an acre of variety trials.” The strawberries that are hand-picked go to markets and stores, and the rest are sold to Mallard Ice Cream and local restaurants. McDermott’s favorite berries to grow are strawberries, and Cloud Mountain models how to get the most flavor out of berries. “We work with Puget Crimson, Hood, and Shuksan.” The new
strawberries this year are Sweet Annes. “McDermott plants June-bearing strawberries, which come in a single crop, rather than staggering over the summer. As with all farmers, Cloud Mountain is facing the challenges of global climate change. They do their part by being as ecologically sound as possible. “We use ecologically friendly practices by ensuring we’re certified organic.” Another huge issue facing farming in our area, and with berry farming in particular, is that of labor. Cloud Mountain is staffed by interns and students, so the farm workers are invested in education and farming. They pay a tuition, but they get paid for the hours they work. McDermott also pointed to the importance of making sure what they produce is economically sound. “It is demanding to generate revenue from production systems. We make sure that the crop makes sense — is it viable on its own?” They also prepare people through their education program to farm before they buy land and start, ensuring those farmers are prepared for their challenging careers. Despite those challenges, farming is so rewarding. Fruit brings with it value-added products like sauces, jams, jellies, wine from grapes, and other products, making berry farming in particular potentially profitable. Cloud Mountain is a great place for those agrarians who want to farm to gain a foothold, and a community resource for those who are already in the field and want more information on successful organic farming. With workshops, community events, and their internship program, Cloud Mountain is a champion of communityoriented farming.
Percentage of the U.S. red raspberries that are produced in Whatcom County.
August | September 2016 59
Cleaarian Berry Farm C
arol Allison grew up on a farm, and has lived on a farm her entire life. She plans to retire from farming soon, but given how happy her regular customers are to see her at the farmers markets around the area, she’ll likely still be greeting old friends and making new ones. “It’s hard work,” she said. “But worth it. They just taste so good, and everybody loves them.” Berries, she means. Specifically, blueberries, Allison’s favorite crop. “Strawberries probably taste the best, but they get rained on and turn to mush.” Blueberries are hardier, easier to bring to market, and hold their value through processing. Mostly, for Allison, they’re just the best-tasting berry out there. Allison was raised on a dairy farm, though her father grew raspberries as well. She liked raspberries, but blueberries were her passion. Allison started her farm 35 years ago to pay for retirement and help pay for her kids’ college educations. Berry farming allowed her to keep her family close to her while still making a living. And berry farming has a nice schedule — months of tough labor, but, unlike dairy farming, the season ends.
There are approximately 2,500 acres of blueberry production in Whatcom County. 60 NorthSoundLife.com
As with a lot of single-crop farmers, Allison knows her blues. She grows three varieties. Early Blue, Blue Ray, and Blue Crop. She recommends folks grow the Blue Crop — they produce the most berries and last longer than the Early Blues or the Blue Rays. “The Early Blue is my favorite for flavor.” She never tires of the taste of her favorite berry, and she has passed along her love of blues to her children and grandchildren, who are never far from her back door. Her favorite dish is blueberry rhubarb crisp, and though we haven’t tried it, we’re betting it is some of the best around.
“It’s hard work. But worth it. They just taste so good, and everybody loves them.” — Carol Allison “The real work is in preparing the plants and planting them. Making sure they’re good, testing them. If you do all that up-front, the berries will be good.” Though we grow berries easily here in the Northwest, it isn’t exactly an easy plant-harvest-profit cycle. There are several challenges to growing a great crop. Allison cites labor sourcing as the biggest challenge to her farming operation. Though it is only an acre, her farm still requires quite a lot of work to get all the blueberries picked. “My sons and I used to hire out trimming and tending. I don’t know who is going to take over, or what’s going to happen this year.” As with most farmers, finding the next generation of farmers is roughgoing. But with her family around her and her berries making their annual appearance, it’s likely someone will gladly step in, maybe even for a few blueberry rhubarb crisps.
Growing Washington G
rowing Washington includes the original Alm Hill Farm, but that is not where the berries are as Clayton Burrows will tell you. Burrows grew up in farming as a kid in Colorado, and after getting a law degree, decided to buy Alm Hill. Berries are his first love, and his enthusiasm shows in the high quality of the tender, sweet berries he and his staff provide to farmers markets and stores all across our area. “I grew up with the grain and corn of the Midwest. When I came to the Northwest, I was introduced to berry culture.” Part of what makes berry farming so satisfying for Burrows is that the four main crops — strawberries, raspberries, blueberries, and blackberries — are staggered throughout the summer, so there is always a crop coming in. Our climate is also ripe for berries. “We have a cold season and a temperate climate that make it perfect for berries.” Berries are also a great crop for farmers who are interested in a variety of markets. “As a crop, they really maintain their value — they are valuable fresh, frozen, processed into syrups — they hold their value, which is not true of most produce.”
Berry farmers have a unique passion for their crops, partly because they taste so darn good. “They are the ultimate fast food. Everyone loves berries,” Burrows said. “They are our best-selling items at farmers markets.” Growing Washington participates in twenty farmers markets a week. Growing Washington has 65 acres in Whatcom County and 200 varieties of fruit, vegetables, greens, etc. ”We’re not a huge farm, but that’s a pretty big scale for organic.” Burrows loves the farming community in our area. “Whatcom has a great community of small-scale organic farmers. We’re doing a great job.” But doing that great job is not without its challenges. One challenge is the uncertainty of the future, both in terms of climate, and in terms of legacy. Burrows grew up in farming and came back to it, but not a lot of farming kids are returning. “Where is the next generation of farmers coming from? Kids want to go off to college.” Another big uncertainty is climate change. Consequence of climate change or not, berries peaked a month earlier than usual this year, leaving farmers in a scramble to get crops set up and ready for harvest.
Immigrants Get the Job Done We aren’t just a nation of immigrants (though we are that), we are also a nation that relies upon hard work and diligent labor of immigrants. Farmer Clayton Burrows and other local farmers work hard to ensure foreign-born workers are treated well and paid a good wage. But there are cases where immigrants aren’t treated well, and that is where Community to Community and Families United for Justice come in. They organize and protest on behalf of workers receiving unfair wages, substandard housing, and unsafe working conditions. One of the keys to making sure workers are treated well is in good management — people invested in their work on the farm as well as in the lives of those working to bring food to the table. As many of us recall, C2C protested the opening of Whole Foods in Bellingham. Driscoll’s berries, Sakuma Brothers, and Haagen Dazs ice cream were on their list. The charge? Plywood living quarters, poor management, intimidation, low wages, and more. They have managed to enter into an agreement with Sakuma, and they have successfully fought in court and won for workers rights, but the battle for workers is far from over. We spend a lot of time worrying about heirloom seeds, organic produce, and sustainability. Social justice is another piece of sustainability that we need to consider — farmers are aging out of the industry and their kids are heading for college and professions that aren’t necessarily ag-centered. The future of farming will rest on how well we cultivate, train, and appreciate the good people who work so hard to bring us so much.
“Whatcom has a great community of small-scale organic farmers. We’re doing a great job.” — Clayton Burrows Unstable weather patterns, lack of access to water, and other complications make farming — an industry already plagued by uncertainty — even less certain. Despite those challenges, Burrows enjoys his work immensely. He singles out his management as part of what makes his farm such a success. He has nothing but the greatest respect for farm laborers. “The entire food pyramid rests on the shoulders of Latino farmers.” His respect extends to his management staff, who treat the workers with fairness and affection. “We welcome Community to Community — working with these families is the most rewarding part of my job. They touch my heart. They [Latino farm workers] support our community more than we do theirs.” Farming organically with a strong sense of social justice, and producing great berries — Burrows is satisfied with his work. And so are his satisfied customers all over our corner of the Northwest.
The raspberry industry alone provides 6,000 seasonal jobs for the harvest.
August | September 2016 63
Generations Blueberry Farm T
ammy Payton’s opening season tradition started years ago when her grandfather, Archie Statema, ran the farm. She would pick a bowl of Bluecrop blueberries and bring them to him. He would taste the berries, and, if they were ripe and sweet enough, he’d say, “Okay, we can open now.” With Archie gone, Payton continues the tradition with her grandmother Gertrude Statema. At 90, Gertrude is still a part of the farm life. “Although she doesn’t get to do the work, she still loves to hear about it. I’ll call her and tell her how things are going.” Payton maintains some of the blueberry bushes that her grandmother planted when she first started farming. “They’re right in the spot where she planted them.” Generations has cultivated a dedicated following of customers throughout the years, some of whom have watched Payton’s kids grow up. Payton has raised her children — Cory and Caylee Mills — to take over the farm. Cory is marrying soon, and ready to begin managing the farm. “The kids took turns at an early age learning how to manage the farm, learning money management, and business skills.” Payton’s goal is to keep the farm as much the way her grandparents had it, and Cory is likely to carry the tradition as well. The calls from loyal customers start as early as June to find out when the berries will be ready. Payton takes early orders, and will have berries waiting for them when the farm is
open. She plants and grows Bluecrop blueberries, which are hardier and sweeter than other varieties. With their economically sensitive low prices and open, friendly policy of letting customers pick wherever they want on the farm, Generations has garnered a reputation for being family-friendly, comfortable, and easygoing. Payton will point u-pick customers in the direction of the best berries. If folks want berries after hours, she accommodates them as best she can. “We’re not set on hours. People can call and come by. We live here.” Payton is proud of their legacy, and proud of the years her grandparents put into making the farm a success. Her family members aren’t the only ones who have been on the farm for generations. Payton grew up with the same family who picks for them. The same family has been with Payton’s farm since her grandfather ran it, which says a lot about the kindness and fairness with which they are treated. “I played with their kids — we were all around the same age when I was little. And now those kids are adults and picking for us as their parents retire.” The easygoing, light management style is an ethos at Generations, a style Payton inherited from her grandparents. “You should see it when grandma comes to the farm — all the pickers come and give her a hug — it’s not just a job, it became a relationship with the people who work here. They are really neat people.”
Tammy, Gertrude, & Cory Splitting her time between dairy farming and the blueberry farm is a challenge for Payton. “I feed calves in the morning, work blueberries during the day, and return to the dairy to feed the calves in the evening.” For a decade, Payton has worked this demanding schedule, but she wouldn’t trade it for anything. “It’s fun. Returning customers are so excited when we open.” As with most berry farmers, Payton never tires of eating them. “I eat them when they first come in and they’re still green. I freeze them so I have them in the winter.” Last winter, her supply ran out in October. “I was so happy to see them this spring.” So if she’s a little grateful for the early season this year, no one can blame her. Her favorite recipe for berries is Gertrude’s blueberry delight. “She used to hand out recipes with the berries to all the customers. I still have them in her cookbook.”
Wild Caught Salmonberries We tend to think of the health benefits of berries as a new phenomenon, but the Salish Coast tribes have been using berries medicinally for centuries. Salmonberries were of particular use, as they are native to our area. As is true today, the berries were used in celebrations and festivals, and the bark and roots are used as an astringent consumed as a tea to treat dysentery. Differing tribes have different origin stories for salmonberries — some believe that Coyote placed the berry in the mouth of Salmon to create a better run, some believe that the color led the tribe to name the berry for salmon — but whatever the origin, these delicious treats are always worth seeking out. Finding salmonberries in the wild can be tricky — they like culverts and rough slopes — but salmonberry canes can be found at specialty garden stores and landscaping supply stores. It is perennial, and fruits the second year after planting. Sweet-tart, the berries are similar to raspberries, but have their own unique characteristics. They range in color from yellow, to a salmon pink, to deep red and they happen to complement salmon very beautifully.
“Returning customers are so excited when we open.” —Tammy Payton Payton’s love for the farm is apparent in the kind way she speaks to her customers, in the way her farm workers return to her farm every year, and in the way her children stay on the farm. “This is not just a farm,” Payton said. “It’s my family. It’s so great to see my kids take over.” True to its name, Generations will be around for a long time to provide blueberries to another generation of Payton’s family, and to the extended family of farm workers and customers who faithfully return.
August | September 2016 65
Barbies Berries Barb & Randy Kraght
arb and Randy Kraght were both raised on dairy farms, and they got into farming their own land 20 years ago. Randy had worked for Mayberry Farms as an agronomist. He and Barb, who is a dental hygienist by profession, started accumulating acreage. In 1996, they had four acres and planted Hood and Shuksan strawberries. “That first year it rained every day in May and we lost everything we had invested. The whole crop rotted.” The horror of it left Barb in tears and discouraged. But the next year, the berries rallied, and Barbie’s Berries was back on track. With their manager Julie VanderMuelen, the Kraghts now farm more than their original four acres of raspberries, blueberries, and blackberries. Thirty to forty people work the farm, and they have several farm stands. In their early years, the Kraghts sold mostly to canneries and processors, but when the opportunity to buy a farm stand on Front Street in Lynden came up, they took it. They now have four locations. “We started in strawberries,” Barb said. “And then people asked for raspberries. So we got into raspberries. Then people asked for blueberries, then blackberries — the business grew and grew.” Their goal was to be in fresh market stores. “Haggen was pushing local produce at the time, so we got in there.” The hardest berries to grow, according to Barb, are the best-tasting. While the future of farming is often uncertain, Barb has faith in the kids. The Kraghts raised their kids on the farm, and their son has a passion for berry farming. He works in California as a beekeeper, but he returns every year for berry season.
Approximately 280 acres of strawberries are produced in Whatcom County every year.
Unlike the dairy farming of their youth, the Kraghts like that berry farming allows them to take time off. “If you do it right, not only is it profitable, you can take 2–3 months off during the year and just enjoy life.” Barb is planning to retire from her day job soon. “The most satisfying part for me is to be able to provide a product that people just love from the young to the old, families bring their kids out to pick. Old folks are out there picking with them.”
Strawberry Fit for a Queen
“We’re so lucky that you can just drive up to a farm and have fresh fruit.” — Barb Kraght
Among berry enthusiasts, there are several varieties within a type of berry that cause a great deal of excitement. One legend among all strawberries is the Marshall. James Beard declared it was only one of two kinds of strawberry his mother allowed into the house. Discovered by Marshall F. Ewell in 1890 in Massachusetts, the Marshall found a home in the Pacific Northwest — Orcas Island, to be specific. The Marshall was served to Queen Elizabeth II and King George IV at a luncheon in Vancouver, B.C. in 1939. Earlier this year, the Olga Strawberry Council of Orcas celebrated the historic Strawberry Building (see p. 17) and the festival featured the famed Marshall Strawberry. There was a series of lectures and events, including an appearance from artist Leah Gauthier of Maine, who exhibited her artwork depicting the famed Marshall. Gauthier portrays berries that are nearing extinction and raises money to continue their propagation. The Marshall’s qualities include an intense fragility — it decomposes only hours after picking — concentrated sweetness, and intense boldness. Though it has neared extinction, efforts to rescue it have been successful.
Her favorite berry treat is blackberry cobbler. “I eat so many fresh berries during the season, but in winter, I love a blueberry cobbler. I sprinkle granola on top before baking it, and that makes it crunchy.” In Washington State, kids as young as 12 can pick with permission, and Barb employs quite a few. “I hire local families and kids.” The Kraghts have been farming so long, they’ve watched kids grow up on their farm. Barb is encouraged by how lucky we are to live in such a great area. “There are places where the only fruit anyone sees is in a grocery store. They don’t have berry farms in Arizona. We’re so lucky that you can just drive up to a farm and have fresh fruit.” We’re also lucky that farmers like the Kraghts keep the industry going, despite ever-mounting odds.
August | September 2016 67
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HABITAT Home Remodel Tips and Tricks · Featured Home
Warm Comfort WRITTEN BY COLBIE CARGILL | PHOTOGRAPHED BY LYLE JANSMA
n a nutshell, this home is nestled on two acres overlooking a pond with stunning landscaping. For this design, I wanted to bring all the elements of the outdoors inside. I did this by using soft robin egg blue on the walls to mirror the sky, along with wood elements found in nature. By building with textures and fabrics these three rooms are all different yet build on one another. The end result is a comfortable beautiful home.
THE LIVING ROOM This room had outdated oak floors that had actually been painted black by the previous owner. To bring in a softer more updated contemporary, look I hand scraped the hardwood floors and gave them a walnut finish. The fireplace was next on my list — it was very heavy in the room. Encased in concrete, it took over the room instead of complementing it. I started by selecting tiles in neutral tones, which were linear on top and textured on the bottom for interest. By using reclaimed wood from a nearby barn that was about to be demolished, I was able to have an oversized mantel … continued on page 71
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built and a custom TV frame as well, this really is a great juxaposition of old and new. New french doors were installed off the living room to create an office door. This both created a new entryway into the office, which used to be in the hallway, and it also opened up the living room. Last, were the finishing touches. This is always my favorite part of the design process. Using the owners’ personal belongs is very important to me in the design process, as it is a vital part of their home and who they are. I try to incorporate as much of my clients’ identity into the design as possible. The new pieces that are brought in were textures in woods and colors that blended with the clients existing decor. One of my favorite new pieces was an antique chest that I found at a great shop in downtown Bellingham called Aladdin’s Antiques. You will also see the owners antique music stand in the far right corner. I love mixing the old and new together, it makes for such an interesting story. DINING ROOM REMODEL The dining room makeover got new fabulous lighting. It’s a bit rustic in nature, with a little ambiance added by using dimmers. I decided to go with two round chandeliers over the large distressed table that can seat up to eight when the extra leaf is added. This gives a bit of drama to the room. One of the reasons I chose this table, was that I loved the upholstered chairs I selected with it. It gives it such a soft
look. I paired the table with a sideboard that can be used for either decor or extra dishes. For decor in the room, I went with draping robin’s egg blue and deep brown curtains along with a stunning hand-tufted wool rug. Then to top off the room, I added some curly willow branches in an oversized vase in the corner. Who wouldn’t want to dine and have great conversations in this space?! KITCHEN REMODEL The kitchen really just needed a facelift, it had great bones to start with. I started by tearing up the outdated tiles and putting down new contemporary tiles that complemented the new hardwood flooring. I kept the kitchen cabinets, but replaced the center panels of the upper cabinet doors with rain glass for a more open concept and added hardware in brushed nickel. Next, I added a two-light pendant over the island that ties the dining room and kitchen together with rustic charm. The back wall got a backsplash treatment in ceramic wall tile that brought all the colors of the kitchen together with a pop of white to help lighten the space. The walls have a concrete finish that add to the warmth of the space, along with concrete countertops that have been stained a dark gray and sealed. Mixed together with soft robin’s egg blue walls and Northwest decor, touches like the willow branches in the niche above the refrigerator are the perfect combination for this kitchen.
August | September 2016 71
HABITAT Featured Home
Guests are greeted with a slate patio and views of the water through the living room — a truly inviting entrance.
Orcas Island Beach House WRITTEN BY FRANCES BADGETT | PHOTOGRAPHED BY MICHAEL SKOTT
his beautiful Orcas Island beach house is an island paradise, nestled among towering evergreens and set right on the water. As with most things Orcas, this home is the perfect balance of architectual distinction and cabin-like intimacy. The natural wood beams and finishes complement each other, incorporating the context of the surrounding woods while offering expansive views of the water. The stone fireplace and mantel give the main living area a focal point. The chef's kitchen is beautifully appointed and offers the cook enough space while also allowing for flow and interaction with the social areas of the home.
The concrete hearth offers a focal point for the room. Warm wood tones tie the interior nicely with the surrounding forest.
The open chef's kitchen allows for maximum flow and great entertaining while also giving the chef room to work.
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DINE 7 Great Tastes · Dining Guide · Drink of the Month
Adventurous Brewing WRITTEN BY CATHERINE TORRES | PHOTOGRAPHED BY DIANE PADYS
n a perfect Fairhaven Saturday, a group of cyclists walked into Stones Throw Brewery. It was only noon, but the taproom was abuzz with activity. Owner Tony Luciano reached above the bar to pull a handle, TOOOOT TOOOT! The cyclists cheered at the sound, an old train whistle that someone gave Luciano. A passion for beer and outdoor fun inspired owners and WWU alumni Tony Luciano and Jack Pflueger to open Stones Throw Brewing Co. this past April. The two wanted a brewery that celebrates outdoor activities, making their location in downtown historic Fairhaven ideal. It’s a stone’s throw from hiking, camping, snowboarding, cycling, and boating. Tony summed it up best, “If you play in Bellingham, you come through [Fairhaven].” The taproom features a few hiking and cycling maps, a collection the owners hope will grow and become more informative as they get their bearings. For now, their concentration is on making the best brews they can. … continued on next page
… Tony heads up the brewing process. An Ohio native, he moved to Bellingham in 1998, the same year he took a ferry to Alaska where he met a brewer from Ferndale. His interest piqued he made his first batch of beers: ten kegs worth, all drinkable, but he wanted to make them memorable. He spent the next three years reading every brewing book he could get his hands on, then took an organic chemistry class that pushed his brewing knowledge to a new level. You can see and taste the careful expertise that goes into each pint: the Lummi Lager’s beautiful honey hue coupled with layers of flavor, the rich Session IPA that ends with just a bit of hoppiness, and the not-too-sweet ginger ale that satisfies any designated driver. They plan to always have something for everyone: a pale, porter, and IPA, while Tony continues to experiment with different versions. This past summer he worked on a version of red Italian beer, and brews for nonprofits like Sustainable Connections and the Fairhaven Park TrALE, where proceeds aid beautification of Fairhaven Park. Regardless of the type of beer, Stones Throw brews typically begin with Washington hops and barley. Some varieties encompass barley from France or Canada as different growing conditions and processing manipulate the flavors. On that Saturday between explaining his brewing history and the brewing process, Tony shifted his attention to refilling customer pints. His carefree, friendly demeanor bolstered the taproom’s welcoming atmosphere. Rustic tables and stools filled the indoor space while knobby wood benches invite
guests outdoors for warm afternoons. Casually strung lights over a fire pit on the back patio add just the right amount of cozy warmth and light to a sort of cubby area created by a low hanging tree. The taproom’s bar is something special. It’s made of steel from the Skagit River Bridge, collected after its 2013 collapse. Refrigerated cup holders mounted into the top gather flaky ice thanks to a built-in copper coiling system connected to a separate refrigeration system. Stones Throw Brewery Co. doesn’t serve food, but Fairhaven Pizza delivers, and to-go menus for local restaurants are readily available. Patrons are also encouraged to bring food. Stones Throw simply doesn’t have the space for a kitchen at the moment. However, the brewery does know how to throw a party with plenty of food. Their springtime Ski to Sea celebration featured five bands, 20 kegs, and a 170-pound roasted pig that had feasted on the brewery’s leftover grains. The 800 guests were well-fed and entertained. Like the Stones Throw Brewing Co. on Facebook to stay updated on upcoming events. Until the next block party, come visit the taproom, maybe you’ll even hear Tony toast “Bottoms up!” Stones Throw Brewing Co. 1009 Larrabee Ave., Bellingham 360.362.5058 stonesthrowbrewco.com
DINING KEY . . . . . . . . . . . . . . up to $9 . . . . . . . . . . . . . $10–19 . . . . . . . . . . . . $20–29 . . . . . . . . $30 or greater . . . . . . . . . . . . Breakfast . . . . . . . . . . . . . Brunch . . . . . . . . . . . . . . Lunch . . . . . . . . . . . . . Dinner . . . . . . . . . Family-Friendly . . . . . . . . . . . . . Takeout . . . . . . . . Outdoor Seating . . . . . . . . . . Reservations . . . . . . . . . . Happy Hour . . . . . . . . . New Review See all our restaurant reviews on our Eat and Drink tab at northsoundlife.com
goat cheese; and house-smoked oysters with a cilantro almond pesto. A main course of Alaskan Weathervane Scallops with whipped potatoes and a blue cheese crema followed was followed by a Chocolate Panna Cotta paired perfectly with a pear liquor. Every bite offers freshness and flavor. The food is largely local and every dish is garnished with flowers from owner and executive chef Gretchen Allison’s own garden.
DUCK SOUP INN American 50 Duck Soup Ln., Friday Harbor 360.378.4878, ducksoupinn.com Sitting on the border of the woods at Duck Soup Inn is one of the most delightful evenings you’ll likely experience. The outside eating area of this restaurant — located almost midway between Friday Harbor and Roche Harbor on San Juan Island — offers tables for dinner as well as a couple of couches for pre-dinner drinks. The meals here match the atmosphere: fresh and natural outside; sophisticated country kitchen feel inside. Appetizers include tender calamari with a light salad; twice baked corn soufflé with green chili lime cream and
certainly not the only mouthwatering option. Try the Carne Asada, Posole or Tortas to name just a few menu options. The Spicy Mango Margarita, made with fresh mango and jalepeno, is fast becoming a customer favorite. With 60+ tequilas and mescals to sample, there’s always another reason to visit again.
PRIMA BISTRO French 201 1/2 First St., Langley 360.221.4060, primabistro.com
CONWAY PUB & EATERY American
A quintessential South Whidbey dining experience in the heart of Langley, Prima Bistro marries gourmet French cuisine and classic Northwest ingredients. Fried Spanish Marcona Almonds arrive steaming hot, glisteningly crisp and in a glory of flavor — and just in time a glass of Pinot Grigio. The selection of reds and whites offers options for connoisseurs of every stripe, along with a full bar. The Burgundy Snails in Herb Butter taste delightfully creamy, with an uncharacteristically soft, yet enjoyable texture. The Bistro Burger is a juicily grilled patty of Oregon beef, topped with a deliciously thick slice of melted white cheddar; a burger made in heaven! For fabulous food, elegant ambience and world-class views, be sure to visit the Prima on your next visit to Whidbey Island.
18611 Main St., Conway 360.445.4733 Don’t let tiny Conway fool you — this pub packs big flavor. Though the town is unincorporated, business is never slow in this watering hole. Farmers often come here after a hard day’s work as well as bikers making a pit stop on a scenic weekend ride. Their food matches their patrons’ big appetites, such as the blue cheese burger topped with crisply fried shoestring onions or the mouthwatering oyster burger. Packed with flavor and Americana spirit, Conway Pub & Eatery is a Skagit Valley icon. IL GRANAIO Italian 100 E. Montgomery St., Ste. 110, Mount Vernon 360.419.0674, granaio.com
DOE BAY CAFÉ American
Whether you’re heading toward the San Juan Islands or don’t mind taking a trip for an unbelievable meal, be sure to make reservations at the ever-popular Doe Bay Café. The café is set in the Doe Bay garden, providing a beautiful view and the majority of the café’s organic ingredients. Owners Joe and Maureen Brotherton have stuck to their philosophy of taking good care of their visitors by providing world-class dishes made by Executive Chef Abigael Birrell. Choose from a selection of delicious dishes such as Huevos Rancheros with free range, organic over-easy eggs with black beans on griddled corn tortillas or the Pan Roasted Point King Salmon served with a carrot ginger sauce and smoky fried chickpeas and charmoula.
107 Doe Bay Rd., Orcas Island 360.376.2291, doebay.com
VINNY’S Seafood 165 W. St., Friday Harbor 360.378.1934, vinnysfridayharbor.com Owner Becky Day welcomes diners to Vinny’s Ristorante in Friday Harbor, mirroring the feel of this warm Italian restaurant. Dishes change monthly and reflect the desire of Chef Daniel Van Hamsersfeld to serve simple, everyday fare. His appetizers of Fior de Latte — a caprese salad — and mushroom medley (mushrooms with a Marsala demi glaze and cambozola cheese) are perfect for sharing and leave space for a summery Capellini Mediteranea (prawns and clams in a light white wine and olive oil sauce). As well as a good selection of pastas, Vinny’s has seafood and meat entrées, many of them traditional favorites like Veal Marsala and Chicken Picatta. The cocktail list includes old favorites and some fun offerings like the Crantini and a rhubarb margarita. Top off a meal with crème brûlée — a light, roomtemperature custard topped with a layer of burnt sugar.
Chef Alberto Candivi arrives at Il Granaio in downtown every morning to make the day’s pastas by hand, sculpting basic ingredients into the building blocks for lavish, rich Italian dishes served throughout the day. When the ingredients call for a lighter hand, his restaurant also turns out reserved, delicate dishes. Il Granaio is a practice in the intricacies of cuisine, displaying the best flavors Italian food has to offer. With more than 30 items on the entrée menu, the list can be quite daunting. Il Granaio’s dessert menu is just as lush as the entrée menu. The wine menu is expansive, and the beer menu features several local craft brews. Their grappa selection does the Italian cordial the justice it deserves. GREEK ISLANDS RESTAURANT 2001 Commercial Ave., Anacortes 360.293.6911
Some of the very best Greek food in our area, Greek Islands does not disappoint. Enjoy favorites like mousaka and souvlaki from the versitile and excellent menu. The food is incredible, the service warm, and the restaurant is inviting.
THE OYSTER BAR Seafood
517 S. 1st St., Mount Vernon 360.336.5566, callelove.com
2578 Chuckanut Dr., Bow 360.766.6185, theoysterbar.net
Calle is known for their take on street tacos — with six meat fillings to choose from and handmade corn tortillas — but that’s
The Oyster Bar on Chuckanut Drive is perched among towering conifers above the oyster beds. The cozy restaurant is housed in a structure
August | September 2016 77
CULINARY EVENTS Bellingham Northwest Wine Festival August 6, 6 p.m. Bellingham’s first competetive wine festival will bring together over 35 wines from the Pacific Northwest. Come taste the wines, enjoy Hors d’ oeuvres and purchase your favorites from the wine shop. Four Points Sheraton 714 Lakeway Dr., Bellingham bellinghamnorthwestwinefestival.com
Meet the Chef September 8, 6 p.m. Chef Matthew Romeo of Lombardi’s Restaurant and Wine Bar will demonstrate how to prepare 4 courses which will be paired with Castello Banfi wines. Judd & Black Appliance Test Kitchen 2520 Cedardale Rd., Mount Vernon northsoundlife.com
Bellwether Blues, Brews, & BBQ August 11, 18, 25 and September 1 and 8, 5 p.m. Enjoy local beers and great barbecue on the terrace every Thursday this summer. There will be live music, great views, and summer breezes. Hotel Bellwether 1 Bellwether Way, Bellingham hotelbellwether.com
dating from the 1920s that has survived many incarnations. The restaurant owes its reputation to its remote, quintessentially Pacific Northwest setting. But people don’t dine at The Oyster Bar for its location alone. The restaurant’s namesake is the draw, and they have an abundance of knowledge about oysters — both local and imported — revealing their passion for working with this native shellfish. While oysters are the signature offering, The Oyster Bar offers a variety of other fine-dining choices and is known in the Pacific Northwest for its extensive wine cellar. SAKURA JAPANESE STEAKHOUSE Japanese 1830 S. Burlington Blvd., Burlington 360.588.4281, sakuraburlington.com Professional Teppan Yaki chefs take you on a journey of delicious and interactive dining at Burlington’s Sakura Japanese Steakhouse. Using the freshest ingredients and perfect seasonings, they stir-fry your meal right before your eyes, creating a fabulous feast. Choose from steak and chicken to salmon and shrimp; each meal is served with soup, salad, rice and vegetables. If it’s sushi you crave, they also offer a full sushi bar for even the most discriminating taste buds. SEEDS BISTRO Regional NW 623 Morris St., La Conner 360.466.3280, seedsbistro.com Seeds Bistro in La Conner is a celebration of the fresh bounty of food offered in Skagit County. It offers simple dishes that highlight the fresh, exciting ingredients found throughout the Pacific Northwest. The menu features local selections rotated with the seasons. The macaroni and cheese features Northwest-favorite Cougar Gold cheese with a butter-crumb crust. Burgers are juicy, cooked perfectly, and served on homemade potato buns with the smallest bit of crunch and a fluffy interior. The whole family can enjoy Seeds’ offerings — comfort foods satisfy children’s desires while more intricate food items appease fastidious palates.
BRANDYWINE KITCHEN Regional NW 1317 Commercial St., Bellingham 360.734.1071, brandywinekitchen.com Named for the decadent heirloom tomatoes grown on their farm, the owners source much of their ingredients locally and hold the “from seed to plate” philosophy. The menu offers vegetarian and gluten-free options (like ricePanko Fish and Chips), and includes beer from both Boundary Bay and Chuckanut breweries. Try the Quinoa-Salmon Cakes with red pepper aioli or a BLT with Hempler’s bacon and maple-tomato relish. Don’t miss the Hibiscus Iced Tea for a refreshing sip or treat yourself to a Raspberry Champagne Cocktail. CIAO THYME ON THE SIDE CAFE Lunch 207 Unity St., Bellingham 360.733.1267, ciaothyme.com Ciao Thyme on the Side Café is the delicious work of Jessica and Mataio Gillis. Ingredients are fresh, local, and in season. Choose soups, salads and sandwiches a la carte, or create a plate with a selection of all three for a hearty and satisfying lunch.
D’ANNA’S CAFE ITALIANO Italian
7 Bellwether Way, Bellingham 360.527.3473, anthonys.com
September 10, noon-midnight
Anthony’s Hearthfire Grill serves the same quality food we’ve come to expect and love from Anthony’s other restaurants. The Hearthfire menu speaks to the everyday eater, not just the special occasion treat of Anthony’s. Seasonal items, like peaches or huckleberries in the summer, complement salads, entrees and drinks. Steaks, seafood and items on the Woodfire rotisserie round out the selections.
Bellingham has an abundance of Vietnamese restaurants; the trick is to find one that stands out — like the Black Pearl. With all the available extras, it is almost impossible to get the same flavor twice. The pho is clean and refreshing with a variety of sauces to add as extra seasoning. It comes with a variety of types of meat, including round-eye, brisket and chicken, but vegetarians don’t despair, there’s an option for you, too. One nice feature of the Black Pearl’s menu is that it doesn’t only serve pho. Try the chicken or beef teriyaki, or a noodle bowl. The Black Pearl’s selection of crepes is second to none — everything from classic butter and cinnamon to New York style cheesecake with strawberry or raspberry jam.
Chuckanut Brewery and Kitchen 601 W. Holly St., Bellingham chuckanutbreweryandkitchen.com
1317 W. Bakerview Rd. 360.746.2030 202 E. Holly St. 117, Bellingham 360.318.7655 blackpearlbellingham.com
ANTHONY’S HEARTHFIRE GRILL Beef/Seafood
Chuckanut Brewery will suspend their regular menu to celebrate Oktoberfest, the annual mother of all beer festivals. Expect special pours, great food, and excellent drinking songs. Dirndl optional.
BLACK PEARL Vietnamese
1317 N. State St., Bellingham 360.714.0188, dannascafeitaliano.com If you’re looking for good Italian food without having to resort to a national chain, D’Anna’s may be the place for you. The emphasis here is on the food, not the frills. The restaurant stands out in many ways, but D’Anna’s delicious, homemade pasta is what really makes it special.
DIRTY DAN HARRIS Steakhouse 1211 11th St., Bellingham 360.676.1087, dirtydanharris.com
American Farm-to-Table with a French Twist
The “dirt” on Dirty Dan Harris? In a word: excellent. The steakhouse provides warm, friendly waitstaff, quaint historic surroundings and superb food. Most of the waitstaff have worked here for years — and it shows in their enthusiasm for your dining experience. The filet mignon is Dirty Dan’s signature entree. You won’t be disappointed. Leave room for dessert, however, because the selections are dangerously good.
LUNCH - DINNER - BRUNCH HAPPY HOUR
EAT 1200 Cornwall Ave., Bellingham 360.306.3917, 4u2eat.com The combination of fresh, local produce, fish, meat, and spirits combines beautifully with classic French cooking at this chic and tasty restaurant. The atmosphere is urban charm, and the service is unparalleled. HOMESKILLET American 521 Kentucky St., Bellingham 360.676.6218, homeskilletinsunnyland.com Owners Tina and Kirby named their restaurant after one of their favorite lines in the movie Juno, when the main character calls a store clerk “homeskillet.” The skillets on their menu came afterward, but are now one of the eatery’s most popular items. A small skillet is filled with perfectly-fried potatoes, eggs and toppings you choose. Try Tina and Kirby’s personal favorite: the poutine, home fries smothered in traditional gravy, topped with fried eggs and cheese. Homeskillet can’t be beat with its friendly service, colorful atmosphere and ultimate comfort food.
1200 Cornwall Avenue, Bellingham 4u2eat.com | (360) 306-3917
Our newest Café in the restored Waples Building DOWNTOWN LYNDEN
JALAPEÑOS MEXICAN GRILL Mexican 1007 Harris Ave., Bellingham, 360.656.6600 501 W. Holly St., Bellingham, 360.671.3099 2945 Newmarket Pl., Bellingham, 360.778.2041 jalapenos-wa.com Jalepeños Mexican Grill lures you in with promises of a cheap lunch special. But after looking at the menu, you’ll want so much more. You’ll find a masterpiece starting with the complimentary chips and salsa. Ask to see if they are featuring any types other than the normal red that day. The salsas exude freshness. A house favorite is the authentic “puffy tacos.” They’re messy — filled with shredded chicken, cheese and topped with guacamole — but worth the added effort of using a knife and fork. Of course, there’s a variety of flavored mojitos and margaritas, and Jalepeños doesn’t play around with their drinks. The glasses are huge, and the drink is good to the last drop.
444 FRONT ST 3 6 0 .715 . 3 3 5 4
August | September 2016 79
Wines for Grilling Out WRITTEN BY DAN RADIL
emember the “good old days” of outdoor barbequing? Assemble a stack of charcoal briquettes in the grill, saturate them with lighter fluid, set it aflame, and, more often than not, burn the food to a crisp. Then serve with your favorite six-pack of domestic beer and Kool-Aid for the kids. Today’s barbequing and outdoor grilling routine is often a major undertaking with glistening, stainless-steel, multi-burner propane and ceramic charcoal grills and menus loaded with racks of beef ribs, kabobs, and pork in every way, shape or form. Fortunately, wines have also increasingly become a part of the grilling culture; and good wines not only complement practically anything cooked on the barbeque or grill, they add a measure of good taste to any meal that’s prepared or served outdoors. FOR STARTERS Have a glass of something sparkling ready for guests as they walk through the door; it’s a great way to begin a barbeque-themed event. These wines make an excellent aperitif, and often pair well with grilled prawns, salads or a variety of creamy dips and spreads on crostini. The “Dress Code” Collection by Zonin 1821 offers three Prosecco choices using the Glera grape in
striking, colored bottles that make excellent event-starter wines at about $17 each. The White Edition utilizes a bit of Pinot Bianco and features ample flavors of green pear and citrus, with super-fine bubbles that resemble a frizzante-style sparkler; the Grey Edition is blended with a touch of Pinot Grigio, giving the wine a nice minerality component to complement the Fuji apple flavors; and the Black Edition, with 10-percent Pinot Noir, is filled with more crisp apple flavors that lead to a slightly edgy, faintly sweet finish. THE MAIN EVENT Grilled salmon is a Pacific Northwest favorite, and there may be no better wine-pairing partner for this regional seafood specialty than Pinot Noir. For starters, consider the Willamette Valley Vineyards 2015 Rosé of Pinot Noir (about $24). This big, flavorful rosé is packed with vibrant melon and wild strawberry flavors and capped with a touch of spicy lychee on a crisp finish. Another noteworthy Oregon wine is the Durant Vineyards 2013 La Paloma Pinot Noir (about $35). Lovely aromatics of red cherry carry over to the palate before melting into cranberry and then darker black cherry flavors.
There’s a touch of smoky chocolate accentuated by the grape’s signature acidity on the finish. Outstanding! When burgers, brats, or steaks are on the barbeque menu, a hearty red wine is a must. Walla Walla wineries really shine in this area, offering plenty of flavorful, expressive options that should keep any red wine lover happy. La Monarcha Winery not only provides affordable wines for your barbeque, it offers a newly-released portable option that allows you to take your wines anywhere in a recyclable bag. Holding 1.5 liters of wine, the 2013 Cabernet Sauvignon (about $22) displays plenty of red berry fruit, good acidity and a touch of herbaceousness that will complement grilled meats. For white wine drinkers, a 2014 Chardonnay (about $19) is also available in the same handy container. Walla Walla winemaker Marie-Eve Gilla has crafted another stunning red wine with her Forgeron Cellars 2012 Columbia Valley Cabernet Sauvignon (about $35). Beautiful field berry aromas start you off, with fruitforward black plum and cassis flavors, a flourish of cinnamon-spice, and a soft finish with toasted oak accents. It’s an elegant and delicious addition to any outdoor meal.
Another amazing Walla Walla wine is the Rulo Winery 2012 Syrah (about $30). Husband-and-wife winemakers Kurt and Vicki Schlicker continue their mastery of this grape by offering a drop-dead gorgeous Syrah that will leave you smiling. Blueberry and blackberry aromas and flavors fill the glass, and the fruit is seamlessly balanced by slightly textured, yet velvety tannins. Bring on some beef or enjoy this exceptional wine simply on its own. If you’re planning on grilling something a little more gamey such as lamb, elk or venison, you’ll need an even bigger red wine to match the flavors of the food. Try the C. Mondavi & Family 2013 Purple Heart (about $20), a powerful blend of Merlot and Cabernet Sauvignon from Napa Valley. Dark fruits predominate, with ample tannins, crushed herbs and burnt caramel on the finish. The wine is named for the Purple Heart Foundation, an organization benefiting military personnel in need. Also look for the 2014 vintage, scheduled for release this fall. At the top of the food chain is the Collepiano 2010 Sagrantino Di Montefalco (about $54). This intensely colored, intensely flavored Italian wine explodes with vanilla bean aromas, flavors of black currant, fig, and anise, and a splash of smoky green tea on the finish. Grippy tannins require plenty of aeration, but the payoff is a huge red wine that should stand up to anything on the grill.
B E L L I N G H A M WA
HOURS: Tues–Fri: 3pm–close Sat–Sun: 10am–2pm, 3pm–close
Craft Food & Cocktails
1145 N. State Street Bellingham 360.746.6130 rockrye.com
AFTER THE FIRE Fresh fruit such as apples, pears, pineapple or peaches make excellent, yet simple dessert choices when you pop them on the grill. Serve them with a slightly sweeter wine and you’ve got a tasty, sure-to-please food and wine combination. A special dessert wine worth considering is the Boutari 2009 Vinsanto (about $48) from Greece. Made primarily from the Assyrtiko grape, it displays a dark amber color, white raisin and toasted hazelnut flavors, and an ultra-long, honey-like finish. This “liquid baklava” for adults should pair with grilled fruit desserts and provide a fitting finalé to the meal.
August | September 2016 81
DINE Sips of the Season
Sips of the Season Poppe’s 360 WRITTEN BY FRANCES BADGETT | PHOTOGRAPHED BY DEAN DAVIDSON
oppe’s 360 in the Four Points Sheraton was a great location for our summer Sips of the Season event on July 9. Guests enjoyed exceptional food and handcrafted cocktails. Under the direction of Doug Metzger, the kitchen at Chinuk whipped up delicious featured small bites like deviled eggs, steak sandwiches, and rice paper salmon rolls. Guests mingled while mixologist Tiffany Matthewson created four great signature cocktails using Dry Fly vodka and gin. Dry Fly Distillery sources their grains from a 117-year-old homesteaded family farm in Oakesadale, WA. Dry Fly is a farm-to-bottle distillery that uses a small-batch process. The first drink Matthewson created was PNW Spice Trade. Gin, basil, ginger syrup, and green peppercorn come together to make a piquant and refreshing summer drink, perfect for sipping on a patio with friends. Matthewson dry-muddled the basil and peppercorn instead of muddling them in ice, which can dilute the flavors (and make a bit of mess). The drink is shaken and served strained. Crisp and herby, it was a nice drink for greeting our guests. Next up was the French 76, a twist on the Paris 75. Champagne, vodka, elderflower, and peach liqueur combine nicely with a little splash of sauvignon blanc. The vodka shaved off a bit of the champagne’s effervescence, helping the drink to balance and combine smoothly. This one paired especially well with the rice paper salmon rolls. Matthewson’s third drink is one of her signature cocktails and her own invention — Breakfast at Tiffany’s. “We had a bottle of pomegranate liqueur, and I decided to play with it. I added some gin, a touch of simple syrup, some lemon, and then egg white seemed like a good idea.” Egg white is often used in mixology to create a light froth. The drink was crisp without being tart. Matthewson said you could add simple syrup to sweeten it up if you prefer. The fourth drink, Wake Up Maggie, was a mixture of peach vodka, elderflower, sauvignon blanc, and lime. Tart and tangy, it was the perfect palate-cleanser. Our sponsors provided swag for our guests, and we raffled off shoes from Find Your Fashion, wine from Barnard Griffin, a gift card for Chuckanut Brewery, legal services for mytrafficman.net, and a free family pass to the Woodland Park Zoo. Stay tuned for our next event at northsoundlife.com
KURU KURU SUSHI Japanese/Sushi
Strawberry Gin Fizz The Loft at Latitude Forty-Eight Five INGREDIENTS: Gin, strawberry puree, soda water, lemon juice. $6
11 Bellwether Way, Bellingham 360.392.8224, kurukurubellingham.com Kuru Kuru Sushi, which translates to “go around Sushi,” offers not only a good meal, but a good experience. Some of the offerings, like the Dynamite roll, are lightly tempura fried before being put on the conveyor belt to travel around the restaurant to hungry patrons. More traditional, classic sushi, like the raw salmon (which is buttery and delicious) also travels on the belt. A variety of non-fish related faire, like gyoza, egg rolls and desserts also are offered. If you don’t see something you like, the chefs behind the counter will gladly make something for you. MYKONOS Greek 1650 W. Bakerview Rd., Bellingham 360.715.3071 mykonosrestaurantbellingham.com Pita bread is pita bread, right? Not at Mykonos. If you order a starter of hummus, prepare your tastebuds for slices of pita bread heaven. If you consider yourself to be a connoisseur of Greek cuisine, try the traditional Greek salad as a litmus test. You won’t be disappointed. It is delightfully fresh and light and a meal by itself, with perhaps the best feta dressing west of Athens. Should you still be hungry, your main course options include the traditional Greek spin on veggie, lamb, chicken, steak and seafood prepared with rice or pasta. Mykonos offers excellent value for the price. Phidippides would be proud. NEW YORK PIZZA & BAR Italian/Gourmet Pizza 902 State St., Bellingham, 360.733.3171 8874 Bender Rd. #101, Lynden, 360.318.0580 newyorkpizzaandbar.com
© Kate Galambos
sunny summer afternoon calls for two things: a seat with a view and a cold drink. The Loft at Latitude Forty Eight Five delivers on both accounts. With indoor seating encompassed with large windows and a wrap around deck outside, there isn’t a bad seat in the house. After taking a seat enjoy the sounds of the seagulls, views of the Bellingham Bay and the taste a crisp drink.
The Strawberry Gin Fizz is a perfect, refreshing summer beverage. Gin, strawberry puree, soda water, and a squeeze of lemon juice give this drink a sweet, tart taste. Stir the delicious puree from the bottom of the mason jar to sweeten the top layers of gin and soda water. Sit, stare, stir, repeat.
1801 Roeder Ave, Bellingham 360.306.5668
If you love pizza, then you’re going to love New York Pizza and Bar. Not just because of the crispy, handmade dough (made fresh daily) or because of the fresh, high-quality ingredients or the amount of them that top each slice. But because New York Pizza is the master of pizza diversity. Anything you want on a pizza you’re likely to find here. Regardless of what you order, expect to be more than satisfied. There’s also a full bar and great happy hour selections. ON RICE Thai 209 N. Samish Way, Bellingham 2200 Rimland Dr., 360.738.9995, Bellingham 1224 Harris Ave., 360.676.9995, Bellingham, onricethai.com Ask any college student: On Rice is the place to go in Bellingham. With its affordable lunch specials and three locations around town, it’s easy to enjoy one of On Rice’s many flavorful Thai dishes. A classic Thai favorite, Pad Thai, is interpreted well here. It’s sweet, without being overpowering, and has just enough spice to balance the dish out. All dishes are available with chicken, pork, beef, seafood or tofu and
can be made as spicy as you want them to be, between one and four stars.
Your Financial Future: Will You Be Ready?
ÖVN WOOD-FIRED PIZZA
The clean lines and urban upscale atmosphere of this pizza restaurant promises some very good food — and they deliver on that promise. They also serve crispy salads and excellent cocktails. Dining here is a perfect way to spend an elegant lunch or intimate dinner.
NY CS 7790428 BC006 01/14 GP10-01505P-N06/10
Susan Rice Financial Planning Specialist Financial Advisor 2200 Rimland Drive, Suite 105 Bellingham, WA 98226 360-788-7005 • 800-247-2884 email@example.com
1148 10th St., Fairhaven 360.393.4327, ovnwoodfiredpizza.com
© 2014 Morgan Stanley Smith Barney LLC. Member SIPC.
SCOTTY BROWNS North American Cuisine 3101 Newmarket St., Bellingham 360.306.8823 brownsrestaurantgroup.com/scottybrowns Scotty Browns offers an edgy, energetic ambiance, a varied menu of mainstream and upscale creations, and excellent drink options for all ages. Outdoor dining is a popular alternative during warmer weather. The selection of beer, wine and cocktails is broad enough to accommodate most any mood. If you are into martinis or cosmos, try the Mr. Pink. The name is a little unnerving to order if you are male, but worth the leap of faith. Some items on the menu, like appetizers, change seasonally, so you know you’ll never get bored. Casual to upscale dining options range from hamburgers, rice bowls and pastas to higherend seafood and steaks.
JOB INFORMATION 7790428/602858172
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Retail Byrnes Susan Rice Ad
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LAST MODIFIED: January 15, 2014 1:13 PM
SKYLARK’S HIDDEN CAFÉ Eclectic 1308 11th St., Fairhaven 360.715.3642, skylarkshiddencafe.com Syklark’s Hidden Café in Fairhaven is worth seeking out. From decadent breakfast items such as eggs benedict and house specialty banana bread French toast with maple walnut topping to hearty dinner entrees such Halibut & Lobster Thermidor and New York Steak with Jack Daniels Herb Butter, the menu at Skylark’s is varied and every bite delicious. Come for the food and stay for the jazz on select evenings. THE STEAK HOUSE AT SILVER REEF HOTEL CASINO SPA Steak/Seafood 4876 Haxton Way, Ferndale 360383.0777, silverreefcasino.com This award-winning restaurant offers elegant dining and an intimate atmosphere. Primegrade steaks are broiled at 1,800 degrees to lock in the natural juices and finished with a special steak butter. The wine list is ample and recognized for its quality by Wine Spectator. This dining experiences rivals any of the bigtown steak houses in quality and service without the big-city price tag.
• Slow-cooked BBQ ribs with our homemade BBQ sauce • Build Your Own Burger featuring our handcrafted USDA chuck patties and fresh baked buns • Micro Brew Steamed Mussels
360.332.2505 2615 South Harbor Loop Drive, Bellingham nickisbellamarina.com Casual Friendly Atmosphere for Good Times and a Great Water View
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STONE POT Korean 113 E. Magnolia St., Bellingham 3092 N.W. Bellingham Ave., Bellingham 360.671.6710
The following selections have made it past our taste bud test and into our top eight this issue. Step out and give them a try, you won’t be disappointed.
1 1 2 2 3 3 4
Cafe Rumba’s pollo sandwich is juicy and sweet. The rotisserie chicken and apple slaw overflow from the Peruvian french roll. All sandwiches are served with boiled and grilled potatoes that are drizzled with salsa escabeche.
The jambalaya at Bayou on Bay is so authentic you’ll forget you’re in the Pacific Northwest. The dish is plenty for two or to munch on the leftovers for the next few days.
For a light snack to accompany your after-work beverage try the salmon crostini at the Culture Cafe. The bread is crisp, the salmon is fresh, and the lemon-horseradish creme gives each bite a bit of zest.
The Local’s mac and cheese is hearty and delicious. Looking to add a little more umph to your classic mac? Add the bacon. You won’t regret it.
Daisy Cafe’s O’Brien won’t disappoint fans of this classic breakfast dish. Crisp potatoes are piled high with red and green peppers, red onion, and cheese. Patrons can also add mushrooms or ham for an added charge.
The Old World Deli’s parisian plate features three cheeses, picholine olives, and candied pecans. Maybe we can’t go to Paris on a weekday afternoon, but that doesn’t mean we can’t eat like parisians.
Cosmos Bistro’s Kulshan Beerger incorporates two wonderful things: beer and burgers. The burger is topped with Cosmos’ homemade sauce made with Kulshan beer. cosmosbistrobellingham.com
SUPER MARIO’S Salvadorian 3008 N.W. Ave, Bellingham 360.393.4637, super-marios.com Serving fresh, healthy meals with the customer in mind is what Super Mario’s is all about, and it’s the consistent flavor and quality of the food that keeps bringing people back. The veggies are chopped fresh daily, nothing is frozen, and nothing is cooked until it’s ordered. In addition, nothing is deep fried. TEMPLE BAR Bistro
White-sauce-pizza lovers will rejoice over Goat Mountain Pizza’s potato bacon pizza. Bacon, thin-sliced potatoes and mozzarella stacked on top of Goat Mountain’s signature flaky crust make for a unique and satisfying pie.
Stone Pot isn’t just a clever name, but the clever little pots and skillets many of the meals are served in. The Stone Pot Bibimbap is a medley of vegetables with choice of meat or tofu that sits atop a sizzling pot of rice. A fried egg is placed on top — stir it in to mix the yolk throughout the rice and meat as the hot pot continues to cook the egg, similar to fried rice. All meals are served with a variety of buanchan, small, seasonal dishes of vegetables, meats and seafood that complement the main dish. The menu also includes soups, noodle dishes and entrees such as Kabli, marinated beef short ribs, Spicy Pork, served on a sizzling platter with onions, and the traditional Bulgogi.
306 W. Champion St.,Bellingham, 360.676.8660, templebarbellingham.com Continually recognized for their craft cocktails and small plates, Temple Bar aims to please. Begin with the classic Temple Bar cheese plate, a collection of three rotating cheeses varying in texture and flavor. They are often paired with fruit, honey, toasted nuts and bread. Next, dive into a piping hot gratin, which varies based on what is in season. In between bites of a salad made with locally sourced ingredients, sip on a unique cocktail with house made infusions and bitters. Finally nibble on the chocolate chili muffins: the perfect end to a charming experience. TORRE CAFFE Italian 119 N. Commercial St., Ste. 130, Bellingham 360.734.0029 If you want an excellent early morning espresso or a taste of old Italy for lunch or just a midafternoon break, Torre Caffe is the place to go. It’s authentic, right down to the co-owners, Pasquale and Louisa Salvatti, who came here from Genoa in 2005. Traditional Italian lunch fare (soups, salads, paninis and lunchsized entrees) is made daily with the freshest ingredients. Louisa’s soups are near legendary. Go early, go often. Your tastebuds will thank you.
© Kate Galambos
Chow Wagon: The Rusty Wagon WRITTEN BY KATE GALAMBOS
ocated just outside Lynden, the Rusty Wagon is a novelty stop for the whole family. Customers will be transported back in time right there in the parking lot, which greets hungry patrons with wooden horses, an old stockade, and a carved wooden cowboy settin’ a spell on a bench. Once inside, you’ll find large dining areas and a sports bar. The walls are adorned with wooden old timey signs. Spacious booths line the room. Large windows make the space bright and offer scenic views of the mountains and Lynden’s farm country. The menu overflows with options. Breakfast is served until 2 p.m. every day and has diner favorites like biscuits and gravy for $8.49 and French toast for $7.99. Burgers are clearly their specialty. Both the dinner and lunch menu have burgers, gourmet burgers, and chicken burgers, all served with soup, salad, fries, or waffle fries. The honey mustard chicken burger is juicy and satisfying. The grilled chicken breast is layered with cheddar cheese, grilled onions, and the house honey mustard dressing. Be sure to grab a few extra napkins before diving into conquer the burger. The fries are just what you’d expect at the country diner–crisp, well salted, and plentiful. They won’t leave you breathless, but you’ll be glad they’re there. Beyond the catch phrases and cowboy hats, the Rusty Wagon is a family-friendly place to grab a burger.
© Lisa Karlberg
© Kate Galambos
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The Northwest’s Destination Distillery
WhatcomArtistStudioTour First two weekends in October Oct. 1,2 & 8,9 A FREE SELF-GUIDED ART TOUR 10AM TO 5PM
Opening the studio doors of Whatcom County artists for twenty-two years.
Vodka • Gin Brandy • Liqueurs
BelleWood makes world class spirits from apples grown on our farm. We are one of the few traditional artisan distillers in North America. Visit our stills, taste our exceptional spirits, eat at our country cafe! You deserve to experience BelleWood. Join us today! 6140 Guide Meridian | Lynden, WA 98264 360-318-7720 | www.bellewooddistilling.com
For more info: studiotour.net
Showcase of Ho es
Come see where creativity begins!
Free to the Public October 1st & 2nd · 11am - 4pm
The Craﬅsmanship of BIAWC Builders on Display
FOCUSED ON THE PRESENT
PLANNING FORºTHE FUTURE
Presented by the Building Industry Association of Whatcom County and parter sponsors
home by Faber Construction
Featured Events · Listings · The Scene · Final Word
Stigma Stomp OCTOBER 8, 10 A.M.
oin NAMI Whatcom in stomping out the stigma of mental illness in Whatcom County. There will be a 5k race, a mental health fair, photo booth, raffle, prizes, and refreshments. NAMI stands for National Alliance for Mental Illness, and the organization provides education, resources, and advocacy for those suffering from mental illness, and for their families. Bloedel Donovan Park 2114 Electric Ave., Bellingham 360.671.4950 namiwhatcom.org
CLASSICAL ORCAS ISLAND CHAMBER MUSIC FESTIVAL AUGUST 4 TO AUGUST 20, TIMES VARY
Popular classical music group “Time for Three” will be playing their variety of arrangements at Lopez Island and Orcas Island. “Time for Three” has performed at many places such as Carnegie Hall and on television for Dancing with the Stars. The overall festival will showcase other great artists and music from bluegrass tunes to soothing violin.
Skagit River Salmon Festival
Starry Night Chamber Orchestra
Orcas Center 917 Mt. Baker Rd., Eastsound 360.376.6636 oicmf.org MARROWSTONE MUSIC FESTIVAL 2016 AUGUST 4 & 6, 7:30–9:30 P.M.
Created in 1943, Marrowstone hosts a summer program for high school students who dream of becoming part of an orchestra one day. Marrowstone has been highly acclaimed for the numerous successful musicians who have finished the program in their youth. Swing by WWU to see listen for yourself. WWU Performing Arts Center 516 High St., Bellingham 360.650.6146 marrowstone.org
Capitol Steps: What to Expect When You’re Electing
Chamber Orchestra will be gracing Whatcom County’s Saturday night. Enjoy their music in Mount Vernon as professional soloists and musical educators come together once again.
Lincoln Theatre 712 South First St., Mount Vernon 350.336.8955 lincolntheatre.org
CONCERTS MAKE SHIFT BLOCK PARTY
SEPTEMBER 20, 2 P.M.
SEPTEMBER 24, 12–8 P.M.
Artists Kimberly Breilen, Jennifer Weeks, Erika Block, Pat Nelson, Melanie Sehman, Laura Camacho, Morgan Schwab, Kyle Matson, and Judith Widrig will perform this excellent program from the composition studio of Roger Briggs. Works by Adam Billings and William Zhang will be featured. Admission is free, but donations are encouraged.
Head over to downtown to celebrate the unique beauty of Bellingham’s community while raising money. This event will have a variety of celebratory activities including live music, games, food, and a beer garden. Make.Shift 306 Flora St., Bellingham 360.389.3569 makeshiftproject.com MARCEL’S BLUEGRASS NIGHT MULTIPLE DATES STARTING AUGUST 20, 8:30–11 P.M.
STARRY NIGHT CHAMBER ORCHESTRA SEPTEMBER 24, 3 P.M. Famous across the Northwest for their spectacular performances, The Starry Night
Honeymoon 1053 North State St., Bellingham 360.734.0728 honeymoodmeads.com MACKLEMORE AND RYAN LEWIS
PREMIERE CONCERT: BELLINGHAM CHAMBER MUSIC SOCIETY
WWU Performing Arts Center 516 High St., Bellingham 360.650.6146 bellinghamchambermusic.org
Marcel and his friends will shake the house with unrehearsed performances until closing.
Marcel Carkeek has been notorious for wrangling up fellow talented bluegrass musicians for passionate jam sessions spontaneously. At the Honeymoon,
SEPTEMBER 1, 9 P.M. (DOORS 8 P.M.)
Seattle superstars Macklemore and Ryan Lewis are on their Camping Trip tour, and they’re parking the airstream at the Buff for a night. Macklemore and Lewis penned and performed Thrift Shop, their first single, and their star hasn’t stopped rising yet. Macklemore is known for his collaborations with other artists in other genres. The Wild Buffalo 208 W. Holly St., Bellingham 360.746.8733 wildbuffalo.net
THEATER CAPITOL STEPS: WHAT TO EXPECT WHEN YOU’RE ELECTING SEPTEMBER 16, 7:30 P.M.
With 62 years of collective House and Senate staffer experience under their
belts, the Capitol Steps give audiences a unique and comical look into politics. The show takes a satirical perspective at both sides of the election. No matter who you’re voting for, the Capitol Steps won’t disappoint. Mount Baker Theatre 104 N. Commercial St., Bellingham mountbakertheatre.com 360.734.6080 THE MIRACLE WORKER SEPTEMBER 22–OCTOBER 9
The plot follows the incredible life of Helen Keller as she overcomes awesome odds. Based on her autobiography The Story of My Life, the play will leave audiences feeling inspired. Claire VG Thomas Theatre 655 Front St., Lynden clairevgtheatre.com 360.650.6146 ROSENCRANTZ AND GUILDENSTERN ARE DEAD AUGUST 25–SEPTEMBER 10
Tom Stoppard’s Rosencrantz and Guildenstern are Dead expands on the classic play Hamlet. The plot follows two fairly minor characters from Hamlet, Rosencrantz and Guildenstern, as they dissect the curious events surrounding the death of Hamlet’s father. The Bellingham Circus Guild 1401 6th St., Bellingham idiomtheater.com 360.305.3524
FAMILY FRIENDLY SKAGIT RIVER SALMON FESTIVAL
Skagit County Fairgrounds Garage Sale
24TH ANNUAL SKAGIT COUNTY FAIRGROUNDS GARAGE SALE, ANTIQUES & MORE SEPT. 23–24, 9 A.M.–4 P.M.
There’s something for everyone at the Skagit County Fairgrounds Garage Sale, Antiques, & More. Visit more than 140 vendors selling unique artisan and vintage finds. There’ll also be plenty of food, a car show, and live music. Admission is $3 and onsite parking is $3. Skagit County Fairgrounds, 479 W Taylor St., Mount Vernon 360.416.1350 skagitcounty.net
FALL IN LOVE WITH VINTAGE OCT. 14, 6 P.M.–9 P.M., OCT. 15, 9 A.M.–4 P.M.
Lovers of anything antique, up-cycled, novel, and repurposed will enjoy browsing the Fall in Love with Vintage sale. Shopping begins on Friday where patrons will receive a glass of wine and special entrance treat. Tickets for Friday are $20, Saturday are $7 ($5 with 2 cans of food for donation). Port of Anacortes Event Center 100 Commercial Ave., Anacortes 360.840.5133 anacortesvintagemarket.com
BELLINGHAM SEAFEAST SEPT. 30, 12 P.M.–11 P.M., OCT. 1, 10 A.M.–8 P.M.
ORCAS ISLAND ARTISTS’ STUDIO TOUR
“Come for the food. Stay for the Fun!” This year’s theme for Bellingham SeaFeast is designed to keep guests well-fed and entertained. The two-day event features the First International Salmon BBQ Grilling Contest, an art walk, and FisherPoets-on-Bellingham Bay. Kids can learn to tie knots, crack crab shells, and identify fish species. Admission is free.
AUGUST 19–AUGUST 21, 11–5 P.M.
Zuanich Point Park 2600 N Harbor Loop., Bellingham bellinghamseafeast.com
Take your family and friends to Orcas Island for a weekend immersed in the beauty of art. Premier Orcas Island artists will be present at the event to discuss their work. The types of media on display will include ceramics, jewelry, photography, woodwork, painting and more. Multiple Locations 360.376.6957 orcasartiststudiotour.com
SEPT. 10, 10 A.M.–6 P.M.
Bring your family to celebrate the Skagit River and return of the salmon. Enjoy tasty food and live music while the kids check out recreational and education booths, get their faces painted, and watch “Hunters of the Sky” raptor shows. Free admission. Waterfront Park at Swinomish Casino & Lodge 12885 Casino Dr., Anacortes 360.542.7912 skagitriverfest.org
LOPEZ ISLAND ARTISTS STUDIO TOUR
ANACORTES BIER ON THE PIER OCT. 7, 5 P.M.–9 P.M., OCT. 8, 12 P.M.–6 P.M.
SEPT. 3 & 4, 10 A.M.–5 P.M. & 10 A.M.–4 P.M.
Thirty Pacific Northwest breweries will gather in Anacortes for guests to find their new favorite brew. Enjoy views of the Guemes Channel while sipping from commemorative glasses. Tickets include 6 tasting tokens ($1.50 for each additional taste).
Celebrate Labor Day Weekend at Lopez Island’s artist showcase for their 20th year. Guests can meet local artists, experience a variety of unique work first hand and buy art pieces from the artists themselves. This community event is simply a tour of Lopez Island’s craftsmanship and skill in technical and visual artwork.
Port of Anacortes Event Center 100 Commercial Ave., Anacortes 360.293.7911 anacortes.org
Multiple locations on Lopez Island 360.468.4330 Lopezstudiotour.org
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JAZZ AT LINCOLN CENTER ORCHESTRA WITH
MOUNT BAKER THEATRE
T H E RE’S A I DE WHOL E W IN H E WORL D
Photo: © Joan Marcus
Bier on the Pier © David Bishop
SPECIAL EVENTS INTERSTELLAR BIRTHDAY EXTRAVAGANZA SEPTEMBER 9, 8 P.M.–12 A.M.
Gaze at the luminous stars strung across the night sky at San Juan Island National Historical Park anniversary event. This is a celebration of the national park and their endless service to the community and preserving its history. American Camp 4668 Cattle Point Rd., Friday Harbor 360.378.2240 visitsanjuans.com WOODEN BOAT RENDEZVOUS SEPTEMBER 5–7, TIME TBD
The Wooden Boat Society is hosting their annual Rendezvous to appreciate wooden boats on the beautiful harbor waters. Wooden boats of all shapes and sizes are invited to come out and gather with others. The event will include activities such as races for sailing and paddling as well as a BBQ potluck for the community. Deer Harbor Deer Harbor, WA 360.376.4056 deerharborwoodenboats.org
Seattle Town Hall: Mara Wilson © Steve Dubinsky
Out of Town VANCOUVER DRAKE AND FUTURE SEPTEMBER 17 & 18, 7 P.M.
Notorious rapper Drake, a Toronto native, will be returning to Canada with Future to take Vancouver by storm. Drake reigns over the 21st century with multiple hit singles, a Grammy award and catchy lyrics from famous songs such as “Started from the Bottom.” Rogers Arena 800 Griffiths Way, Vancouver arenavancouver.com
TED X SAN JUAN ISLAND SEPTEMBER 17, 9 A.M.
Dare to be inspired? Spend your Saturday listening in on San Juan Islands 2nd TED talk with the theme “Quality of Life.” The event overall aims to ignite passion for community contribution for the better. Speakers attending will present ideas on technology, education, science, health, and more to broaden perspectives on what the next step should be for our society. San Juan Community Theatre 100 2nd N B St., Friday Harbor tedxsanjuanisland.com
SEATTLE SEATTLE TOWN HALL: MARA WILSON SEPTEMBER 21, 7:30 P.M.
Matilda star, brilliant author, and social critic Mara Wilson will be in Seattle touring with her book Where Am I Now? which chronicles her accidental fame and her coming-of-age as a recovering child star. Hilarious and heartbreaking, Wilson has a great presence. Town Hall Seattle 1119 8th Ave., Seattle 206.652.4255 townhallseattle.org
August | September 2016 93
AGENDA The Scene
Peace Health Share, Care, Inspire Gala June 4, 2016
The PeaceHealth St. Joseph Medical Center Foundation raised over $325,000 at the Share, Care, Inspire Gala. The Share, Care, Inspire Gala occurs every two years to help support the good work of the Foundation. Funds raised this year will go toward supporting coordinated, individualized cancer care at the St. Joseph Cancer Care Center.
Lydia Place Handbags for Housing June 2, 2016
On June 2, Lydia Place hosted their annual Handbags for Housing gala event at the Depot Market Square in downtown Bellingham. Lydia Place helps families rise out of challenging circumstances and create better lives for themselves. The event raised money for the six-month transitional housing program, permanent supportive housing placements, intensive case management, advocacy, education, life skills classes, and community resource referrals.
August | September 2016 95
Canada, Do The Right Thing! Ken implores Canada to give Victoria, BC back WRITTEN BY KEN KARLBERG
o my Canadian brothers and sisters to the north — I love you but enough is enough. Your Canadian-U.S. balance ledger is badly in the red. The time has come for you beaver and moose lovers to pay up. It is past time, actually, over 170 years late, eh. Yes, you deserve credit for giving us Wayne Gretzky, Michael J. Fox, Alex Trebek (or more correctly, “what is Alex Trebek?”), Dudley Do-Right and Nell, your country’s first “First Lady,” and perhaps most importantly, today’s 35% exchange rate. For these contributions, we are grateful. But on the debit side, you inflicted Justin Bieber upon us, you drink our beer and steal our women (usually, but not necessarily, in that order), you discuss hockey teams and trades and Canadian politics in our presence as if we have a clue (or even care), and if we don’t go to Costco over the weekend before 10:30 a.m., all parking spots are taken and only chocolate milk and diesel fuel are left. Even our local golf courses are filled with your “eh-games.” Frankly, we are afraid to say, “make yourself at home, there’s beer in the fridge,” because you just may take us literally. But my B.C. brethren, you can make it “right” and zero out the ledger, eh. I have to confess that my knowledge of Canada is limited. Until corrected recently by my Canadian buddy, Haven, I thought your Prime Minister was Garry Trudeau (of Doonesbury fame) and “icing” was the Canadian marital equivalent to “not tonight, dear.” I do know, however, that Victoria, B.C., which is one of the coolest, most beautiful and historic cities on the west coast, was once “ours” in the mid-1800’s. Haven, if you give her back now — a delayed Victorexit if you will — I will call it even. My guest room upstairs is yours in perpetuity, eh. First, however, a bit of history to support my “do the right thing” equity pitch. Donald Trump and TPP/NAFTA haters, you are technically wrong. It wasn’t always so that U.S. politicians negotiated badly. President Thomas Jefferson fleeced the French when we purchased the Louisiana Territory in 1808, which added all or portions of 15 states and two Canadian provinces to our county at a cost of $250 million in 2016 dollars, and Secretary of State Seward’s acquisition of Alaska
from Russia in 1867 for $7 million has Putin’s underwear bunched even today. Not bad, eh? But those Brits, man, they negotiated the knickers and lightly-powdered wig off President James Polk, whose presidential “Manifest Destiny” campaign slogan in 1844 drew a line in the sand at “Fifty-Four Forty or Fight” in the battle over the two countries’ competing claims to the Oregon Territory (which extended north to modern day Alaska). Well, Polk pulled a NAFTA purportedly to avoid war and instead we have the 49th parallel as our northern border with British Columbia, except for the last minute carve out for Victoria and Vancouver Island. Until then, however, Victoria was “ours.” If you don’t believe me, just ask Queen Elizabeth about the 1846 Oregon Treaty with Britain. I believe that she was Queen Mum even then. (Who said history is boring, eh?) So, drink our beer, steal our women, but it’s time to fix this historical anomaly. The deal made no sense geographically. Both Vancouver Island and Point Roberts are bisected by the 49th parallel and yet Victoria, which extends well south of Bellingham, is out while Point Roberts, which dangles down, almost uselessly, like a forgotten male appendage, is in. I say what is good for the goose is good for the gander. Point Roberts was geographically circumcised; why not Victoria? Mr. Trump, you have my vote if you can negotiate the return of Victoria. What is ours is ours. Perhaps you could join with Bernie Sanders and jointly sponsor the Victoria Bris Treaty of 2016. Canadians have a sense of humor, don’t they, eh? And think about it. As a Monty Python “Life of Brian” fan who always looks on the bright side of life, I am excited that Victorexit would further resolve the longstanding dispute between our countries over Victoria’s discharge of human waste into the Strait of Juan de Fuca. Oh, sure — Victoria’s poop would still be discharged into the Lower 48, but at least it would now be American poop and we all know that our poop doesn’t stink. Problem solved, eh?
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