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Container Gardens for Early Spring Staying Engaged: Senior Living
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J U S T 3 0 M I N U T E S N O R T H O F S E AT T L E
R E S E RVAT I O N S : 8 6 6 . 7 1 6 . 7 1 6 2 | T U L A L I P C A S I N O . C O M
CON T ENTS Over v i ew
54 80 61
Staying Engaged: Senior Living
By the Numbers
Calendar April & May
In the Know Big Rock Garden
Wonder Woman Mayor Kelli Linville
In the Know The Alternative Library
In the Know Book Reviews
In the Know Who Knew
Real Heroes Sherry and Marlene Rials
In the Know Tide Lines Gallery
Fat Pie Pizza
In the Know Apps We Love
In the Spotlight Tyree Callahan
102 Drink of the Month Water Lily
5 Faves Brunch
103 Sip Chuckanut Bay Distillery
Make-Over Master Bath
105 Seven Good Things SHOP ON THE TOWN
Bureau of Historical Investigation
Necessities Rain or Shine Essentials
106 Events Around Town
Around the Sound Zara
110 Steve Martin and The Steep Canyon Rangers
Savvy Shopper Naked Clothing
112 Events Out of Town 112 Rocco 113 The Scene Whatcom Humane Society
42 Nutrition Edible Gardens 44
Nutrition Introducing Arlené
Beauty Spring Trends
Calendar Races & Runs
Benefits of Hypnosis
Spa Review Polished
Letters to the Editor
Meet a Staffer Megan Munroe
114 Final Word
We at K & L Media are pleased to announce that Bellingham Alive has been selected as one of 7 finalists in the 2014 Maggie Awards in two categories: Best City and Metropolitan Publication and Best Feature. This prestigious award is given out by the Western Publishing Association which services thousands of publications throughout 24 states. The awards will be given Friday, May 2 in Los Angeles. Wish us luck! JUNE | JULY 2013 DISPLAY UNTIL JULY 31 $3.99 US • $4.99 CAN
Historical Homes of Whatcom County 1303_BA-NSL Cover.indd 1
Washington State Parks Turn 100!
Pampered Pooches: They’re just like us! 5/22/13 5:14 PM
April | May 2014 7
CON T ENTS On t he We b
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Read about a remodel for a couple aging in place. Using the principles of universal design, Tanna Barnecutt created a safe and lovely retreat out of a gorgeous 1904 sandstone farm house.
Spring Cleaning Ideas Brightening your Bedroom
On the Town Our Favorite Local Events
Travel Things to do, see and eat in Portland
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N OTES P u bl i s he r' s L e t t e r
We’re 5 Years Old!
ive years ago, I had a vision. A vision that would bring a local upscale premium publication to this beautiful place we call home. It would be local, informative and, most of all, it would be a positive voice. It would be a publication for visitors that would capture our essence and help in finding local things to do, places to shop and restaurants to try. It would also serve the locals who lived here all their lives, who could pick it up and learn something new. I can say…we have succeeded! Over the years, we have discovered ourselves and tuned up the publication to mirror our vision. We have undergone many changes. Our design has changed 3 times, our staff has grown from 3 to 11+ and the most astonishing change has been in our circulation. Now in more than 9,000 locations and with over 135,000 readers, it is hard to find a location that doesn’t carry us. From grocery stores, coffee shops, dentist and doctors’ offices to hotel rooms and local events, we are here bringing the people, lifestyle and essence of who we are as a community to all who want to discover our area in a new way. It has not been an easy road to say the least, there have been many all nighters, not only working, but stressing over the business to ensure we go to print on time. There have been tears as we lost co-workers when they moved on and joy as we watch our interns flourish, graduate and get wonderful jobs that highlight their skill and expertise. What a ride! As we move into the next phase, we will continue to grow, flourish and bring you all the best of who we are to you, our readers. After all, you are why we are here. Your pride in having a local premier publication is what allows us to continue on our path and honestly is what re-energizes us when the batteries become low. Your inspiration, good words and ongoing support does not go unnoticed or unappreciated. Thank you, thank you for supporting us over the past five years. We look forward to the next five! Above all and as always, ENJOY!
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Compassionate · Professional · Local
Authors Stephani Bittner and Leslie Bennett are the authors of The Beautiful Edible Garden: Design A Stylish Outdoor Space Using Vegetables, Fruits, and Herbs. They are also the founders of Star Apple Edible + Fine Gardening, a West Coast landscape design firm focusing on aesthetic edible gardening. Read their tips on growing an edible garden on page 42.
At Cascade Hypnosis Center we help people every day do amazing things that have lasting results — like lose weight, remove unwanted habits and behaviors, and feel better.
Professional makeup artist Cheryl Jason received her training and certification in the state of Virginia. Cheryl is passionate about helping people look their best, whether it’s a bride on her wedding day, a young girl on prom night or a fashion model at a professional shoot. Cheryl is the owner of CherWear. cherwear.com Read her spring beauty tips on page 46.
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 restaurant Twofiftyflora located in Whatcom Museum's Lightcatcher. Read great tips and recipes on p. 44.
Hypnotherapist Erika Flint, CHT
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Haley Cross, a Western Washington University journalism senior, has recently joined the K&L Media team. Combining her love for writing, learning new things, beauty and fashion, she found her perfect match: journalism. She hosts her own blog “HaleyLou’s Beauty Blog.” For eating more for less, see p. 80.
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PUBLICATIONS Bellingham Alive North Sound Life North End Metro PRESIDENT/PUBLISHER Lisa Karlberg EDITOR Frances Badgett ASSOCIATE EDITOR Megan Munroe ART DIRECTOR Kelly Slater ACCOUNT EXECUTIVES Christine Clauson Lisa Knight | Kaelen Morris DESIGN ASSISTANT Alicia Langlois EDITORIAL ASSISTANTS Haley Cross | Lauren Foote Dakota Mackey | Ryan Schafer WRITERS Kyla Rohde | Lauren Fritzen PHOTOGRAPHY Lauren Foote | Diane Padys CONTRIBUTORS Lisa Gresham | Arlené Mantha Ken Karlberg | Cheryl Jason Leslie Bennett | Stefani Bittner PROOFREADER Pat Karlberg WEBSITE & IT Alex Bowen OFFICE MANAGEMENT Kelli Reynolds CORPORATE OFFICE K & L Media, Inc. 909 Squalicum Way, Ste. 110 Bellingham, WA 98225 klmediacorp.com SNOHOMISH COUNTY OFFICE 6100 219th St. S.W., Ste. 480 Mountlake Terrace, WA 98043 INQUIRIES & SUBSCRIPTIONS Info@klmediacorp.com northsoundlife.com 360.483.4576 x4
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BEAUTIFUL Your publication continues to amaze me. I picked up your recent copy when my husband and I attended the Lynden Home & Garden Show. I always look at it at my doctor’s office but after seeing this issue, I have become a 2 year subscriber. Joy via northsoundlife.com
GREAT HOMES My husband and I enjoy sitting in bed with a cup of coffee looking through your magazine. We highlight events we want to go to and restaurants we want to try. This issue we LOVED the homes you featured and tagged many ideas for an upcoming home project. Thank you for this great magazine, keep up the good work. Cheryl Waite via northsoundlife.com
GARDEN HELP I picked up your current issue at the Home & Garden Show in Lynden, your garden article came at a perfect time. I have been looking and doing research on what plants to use in my new garden. We just purchased a new home and this helped so much. Enclosed is my new 2 year subscription. Thank you! Janise Feller via U.S.P.S.
April | May 2014 15
N OTES Me e t a S t a f f e r
Every issue we highlight an employee of K & L Media.
North Puget Sound … We have you covered!
Megan Munroe Writer, mother and reformed Nashville honky-tonker.
Savvy Shopper Neccesities Beauty Essentials
Restaurant Reviews Recipes Entertaining
In The Know 5 Favorites Home & Remodel Home Search On The Town Wellbeing Travel & Outdoors
What is your role at the magazine and how long have you been with K & L Media? I have been the associate editor since August 2013. I work directly with the publisher and the editor in developing creative content and thematic cohesiveness. When a new issue begins, I submit editorial ideas to our creative team and we collectively select which topics to include before I assign them to a team of writers and write a few myself. I am also an editorial photographer. What is your background? I grew up in a small town in Snohomish County. My childhood was spent poring over books and writing stories of my own. As an adult, I studied the arts and moved to Los Angeles and Nashville. Between acting in film and television and recording albums, I toured with Eric Church and played Nashville’s legendary Bluebird Café. For added stability, I began a public relations career with a boutique publisher promoting New York Times Bestselling authors and worked at night as a freelance travel writer for a national wedding website. When my husband and I were expecting our first child we moved back to the Pacific Northwest to be closer to family. What is your favorite part of working for a regional lifestyle magazine? The stories I get to tell. There is an abundance of passionate and gifted
people in our area. Whether that be a local chef, artist or small business owner—everyone has taken a unique road that led them to where they are. I truly enjoy casting a spotlight on that journey and supporting people in the community that are making a difference. What are some of your hobbies and interests? I have two kids under the age of three, so my hobbies range from identifying unusual species of animals with my son and playing dress-up with my daughter. I haven’t played music in a few years publicly, but I put on shows for my kids to avoid having to sneak off to karaoke bars. All in all, writing is my biggest passion. Whether it’s writing for the magazine or personal projects, I can’t go a day without it.
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© Lauren Foote
LIFESTYLE In The Know · Calendar · Spotlight-Artist · 5 Faves
Susanne Antonetta’s Make Me a Mother BY FRANCES BADGETT
in came to Susanne and Bruce on a flight into Seattle accompanied by an agency escort. Not unlike a birth, the moment they took him up from his car seat and held him, their lives changed forever. In her meditative and lyrical memoir Make Me a Mother, Bellingham poet and memoirst Susanne Antonetta-Paola traces the map of Jin’s adoption, from her decision at an early age to be a mother, to the moments she and Bruce sculpted their lives around their son: Korean-born, but ever-so-much theirs. As is characteristic of her, Susanne dips deeply into history and science, and places the story of adopting Jin into the greater constellation of adoption practices from Hammurabi’s Code in ancient Egypt to the “nursing pillars” in ancient Rome at the bottom of which Roman babies were left for anyone to pick up and carry home. She traces the feelings of parental absence and abandonment in her own life, and expands the meaning of the word “adoption” to mean neighbors, friends, the friends of our children, and family members. She connects her early interest in NOW and the feminist movement of the 1960s and 1970s with seeing, for the first time, not just the timing of motherhood as a choice, but also continued on page 24
L IFE S T YL E By t he N u m b e r s
Big Rock Garden Park was founded in
Private tours of Old Bellingham for
The shorter spa services at Polished Spa are
people can be arranged with the owners of The Bureau of Historical Investigation. p.36
minutes each for customers on the go. p. 52
There are more than
Villages in the Village-toVillage network. p.56
With the help of Garden Spot and Kentâ&#x20AC;&#x2122;s Garden and Nursery, we showcase Modern Convenience & Traditional Service appleyarns.com 1780 Iowa St. Bellingham, WA (360) 756-9992
container gardens. p. 68
Our beloved editorial assistant, Dakota Mackey, ate lunch for a week on
La st i ng I ma ge
LI F E S T Y LE
© Rachel Brown
"There is a loveliness to life that does not fade. Even in the terrors of the night, there is a tendency toward grace that does not fail us.” ROBERT GOOLRICK, FROM THE END OF THE WORLD AS WE KNOW IT: SCENES FROM A LIFE
April | May 2014 21
Rediscover the timeless, iconic Movies available over the air on 12.2 and on Comcast 343. Check your local listings or go to moviestvnetwork.com for more mo information and a complete program schedule.
Watch your favorite classic movies on KVOS. 343 2.21
Ca l e nd a r
LI F E S T Y LE
A P R I L & M AY APRIL
Skagit Valley Tulip Festival La Conner April 1–30 tulipfestival.org
Easter Brunch Tulalip Resort Casino, Tulalip April 20, 11:30 a.m. tulalipresortcasino.com
Hair Mount Baker Theatre, Bellingham April 27, 3 p.m. mountbakertheatre.com
Chippendales Silver Reef Casino, Ferndale April 4 & 5 silverreefcasinio.com
Grammy Nominee: Ruthie Foster San Juan Community Theatre May 2, 7:30 p.m. sjctheatre.org
Lyric Light Opera: Peter Pan McIntyre Hall, Mount Vernon April 5 & 6, 2 p.m. lyriclightopera.org
Wayne Brady Tulalip Resort Casino, Tulalip May 23 & 24, 8 p.m. tulalipresortcasino.com
Scott Greene Band Green Frog Tavern, Bellingham April 11, 9:30 p.m. acoustictavern.com
April | May 2014 23
© Whatcom County Library System
L IF E S T YLE I n t he K n ow
continued from page 19
(thanks to the emergence of the birth control pill) the fact of it. But what makes her memoir so powerful is the universality of her experience. As Jin comes into her life and grows into her family with Bruce, so, too, do biological children grow into their families. The connection between her experience with an adoptive child is so firmly rooted in the nature and force of parenthood itself, that the “artifice” of adoption falls away. And yet, always, like a pulse, it is there, in the features of his face, in the tone of his skin. She writes, “As I fell more and more in love with him the wonder of not-me lit the way: the eyes that came so distinctly from someone else, the muscles he inherited from a set of genes that had also built the frame of a body very different from Bruce’s and mine… It is a beautiful part of adoption that we create a love based, partially, on difference.” As Jin grows, he becomes more and more focused and aware on his adoption, casually calling his birth mother his “real” mother, and fixating on his Korean culture. To learn Korean, to give Jin exposure to Korean culture, Bruce and Susanne attend a Korean church. Susanne’s warm recounting of the community, their difficulty with the language, and their attempt at connecting with a community with whom they share only a handful of words is both humorous and touching. Susanne also writes movingly about their family trip to 24 NorthSoundLife.com
“The feeling of his breath, the beat of his heart rocking its one-two into the palm of my hand, redrew all that mattered to me.”
Korea, about Jin’s love for his native country, his appreciation of the food and the dense throngs, and their reunion with his foster mother, Mrs. Choi. Mrs. Choi, it happens, has fond memories of Jin as a baby. When they return, Jin is less a haunted, shut down teenager and more present. Another thread that weaves through this story of family is the deep affection and connection Bellingham brings to Susanne’s family. She recounts a story about Jin’s friends when they were about five years old. One of his friends says about another friend, “He’s adopted.” And Jin replies, “I’m adopted.” The boy says, “You are?” with great surprise. Susanne writes, “We simply were in his world, part of the unquestioned nature of things, and this is part of why we have never moved from here.” Susanne and her husband are now well ensconced at Western Washington University.
Big Rock Garden
WONDER WOMAN BY FRANCES BADGETT
BY LAUREN FOOTE
s a community with such a strong appreciation for the great outdoors as well as art, the Big Rock Garden Park seems like it sums up exactly what Bellingham is all about. Tucked in the Silver Beach neighborhood, the park was founded in 1981 and purchased by the City of Bellingham in 1993, where it has since blossomed into an enchanting sculpture park. With the newest sculpture recently added there are now thirty-nine original permanent sculptures created by distinctive artists that stretch out across the twoand-a-half acre park. Bellingham’s Parks and Recreation Department and the Friends of the Big Rock Garden Park, a volunteer group, work consistently to add new sculptures to the garden and maintain the park. A vegetation management plan is currently underway that will help maintain the garden as well as help the garden grow to highlight the individual sculptures. “There is just a great energy and a lot of volunteers working to help Big Rock be a really special place,” Bellingham Parks Volunteer Coordinator Rae Edwards said. Escape from the real world for the afternoon and come explore this breath-taking outdoor gallery. Every year the Bellingham Parks and Recreation Department and the Friends of Big Rock Garden sponsor a Mother’s Day celebration. New sculptures are showcased at the event and there are also refreshments as well as live entertainment. Don’t miss the event this year on May 11th from 1–4 P.M.
Mayor Kelli Linville
hen she turns her attention toward you as you speak, you know that Mayor Kelli Linville is listening. Not just putting on the appearance of listening, but taking in your words and considering them. Sometimes she responds right away, but typically she takes your words into consideration, thinks about them, and then meets with you at a later time to talk about your thoughts and concerns. This, right here, is what makes her unique as a public official. “I will meet with anyone,” she often says. And she does. The key to her success as a public servant is her warmth, which is both personal and political. As a former speech pathologist, she has always kept social services high on her list of priorities. She cares deeply about the hardships and predicaments of the less fortunate, and acts on that empathy as an elected leader. She was the first legislator to act as prime sponsor of the Mental Health Parity Bill in Washington State. The bill, now an act,
ensures that mental health patients get the same level of coverage as patients with physical ailments. As she is quick to tell anyone, she believes strongly in the “service” half of the phrase “public service.” It hasn’t been an easy time to be mayor. Still suffering the consequences of the economic downturn, Bellingham’s budget has been hard-hit. Linville was known in Olympia as a numbers person, chairing the House Ways and Means committee during her time as a Representative. As mayor, Linville stepped up and took on big challenges like Lake Whatcom and the waterfront, and added accountability to city services. Mayor Linville has engendered good will with the County Executive and sought solutions to thorny problems like big box stores and the new challenges from marijuana legalization. And while each decision brings dissent, Linville’s support network is strong and deeply loyal, and it's not hard to see why. It all begins with how well she listens. April | May 2014 25
L IF E S T YLE I n t he K n ow
The Alternative Library: Now Recording
© Robin McGarrity
© Lauren Foote
BY RYAN SCHAFER
he Alternative Library (or Alt.Lib as it is known) is a grassroots, independent nonprofit in downtown Bellingham founded to foster and promote local artists. Located in the former Tiger Toys space on Railroad Ave., the Alternative Library not only houses an eclectic collection of books, they offer studio space for painters and will soon branch out into offering music recording and performance space as well. The local music scene offers many opportunities to perform, but it can be difficult to produce and distribute recorded material. Studio time is expensive, and professional engineers don’t always meet the needs of the artists they record. To solve this problem, Ian Reed, Joel Kenworthy, and Ian Christensen teamed up and started Puget St. Studios, which will soon be housed on the second floor of the Alternative Library. The organizers of Puget St. Studios have spent the last three years collecting recording gear and operating out of their house. They grew out of their space, and the Alternative Library agreed to take them in. Working in partnership with a loose conglomeration of musicians and recording artists called Teenus Koytus, Puget St. and the Alt.lib are planning to charge a recording fee of only $25 a song to cover the cost of the space. Most recording houses charge a hefty per-hour fee, rather than per-track. Puget Street’s model is a huge savings 26 NorthSoundLife.com
for musicians, particularly bands that are in the early stages of gaining audiences and need recordings for college and independent radio, and for cds to sell at shows. Any money earned beyond rent will go toward improvement of the space and equipment purchases. On Feb. 8, members of the music community created a promotional video for a Kickstarter campaign. The video features members of several bands associated with the Teenus Koytus collective discussing what the collective means to them. Chris Headland, who directed the video, said the aim was to generate publicity for Teenus Koytus and Puget St. Studios, and inspire viewers to donate on Kickstarter. “I want people to be able to see that there are actually musicians, and people who care about this project.” Since the Bellingham Alternative Library found its new home last September, its volunteers have been working to establish it as a community space and a center for multimedia art. So the added presence of Puget St. Studios is no shocking move. Both organizations are dedicated to sharing the creativity of underdogs and up-and-comers, and promoting freedom of expression within the community. “Honest attempts at community building are always a risk worth taking,” Beckhorn said.
BY LISA GRESHAM
I n t he K now
LI F E S T Y LE
Spring has sprung, and with it this lovely bouquet of books that give us great inspiration and ideas for bringing on the sun and getting in the soil.
40 Projects for Building Your Backyard Homestead by David Toht. 256 pages, Creative Homeowner, 2013. Daylight savings is here, and with it, daylight into the evening. All that light inevitably gets PNWers thinking about planting peas and ordering chicks. This step-by-step guide will help generate ideas and ensure the success of your homestead and backyard garden projects. Instructions are provided both in clear, concise text and crisp, illustrative photographs, accommodating wordbased and visual learners. The author emphasizes utilitarian, budget-friendly solutions that focus on the simplest, quickest way to get the job done well. After the backyard homestead shop is built, I’ll get started on the gearbox windmill, self-watering planting beds, and top-bar beehive!
Guide to Vegetable Gardening in the Pacific Northwest by Lorene Edward Forkner. 256 pages, Timber Press, 2013.
Indian Creek Chronicles by Pete Fromm. 208 pages, Picador, 2013. First published in 1993 and a Pacific Northwest Booksellers Association Award winner, Indian Creek Chronicles by Montanan Pete Fromm is a great discovery. Filled with a young man’s desire to prove himself, Fromm signed on with Idaho Fish and Game in 1990 to overwinter in the remote SelwayBitterroot Wilderness, tending several million salmon eggs at the convergence of two creeks. Fromm taught himself to hunt, tan hides, fell trees, and be selfsufficient living in a tent forty miles from the nearest road. If you’ve not read this author before, get acquainted now – his long-awaited next novel, If Not For This, is due to be published this August.
Let’s face it … we live in an odd and remarkable climate (or conglomeration of microclimates), with too much rain sometimes and then, well, no rain at all. The tabbed month-by-month sections in Lorene’s guide make it easy for casual backyard gardeners to get started growing their own veggies anytime during the year. Experienced gardeners new to Whatcom County who may be unfamiliar with gardening in a marine climate will find valuable insights regarding the challenges of growing food here. Lorene lives in west Seattle and owns and operates Fremont Gardens, a small specialty retail nursery. Lisa Gresham is a librarian and adult services coordinator with the Whatcom County Library System.
Who Knew? Gardening Gardening After Heavy Rain? If it’s too muddy for even your worst sneakers in the garden, keep them clean by sticking plastic bags over them. Secure them with rubber bands and you’re ready to sow!
Starting Seedlings You can start seeds at home by using a cardboard egg carton, or toilet paper roll and paper towel tubes. The tubes will need to be cut in halves or fourths, then placed on a tray, while the egg carton can be used as is. Put a little soil in each, place in a warm, moist area, and wait for your seeds to sprout with some regular watering.
Giving Carrots a Boost The best thing you can do for carrot seeds is also what keeps you going: coffee. Mix your carrot seeds with coffee grounds before you plant them. The coffee will provide them with much-needed nutrients as they grow.
Geraniums and Potatoes Carve out a hole in a raw potato using the end of a vegetable peeler and insert the stem of a geranium, and then plant the entire thing in its new pot or in your garden. The potato contains lots of nutrients for the geranium, and makes it easier to transplant.
Sources: Harvard University, American Heart Association
April | May 2014 27
L IF E S T YLE I n t he K n ow
Stopping a Brutal Assault Sherry and Marlene Rials BY RYAN SCHAFER
herry and Marlene Rials were driving down Douglas Rd. toward Grant's Burgers in Ferndale when they encountered a sight they will not likely forget: In the middle of an intersection, three teenagers were assaulting a young boy. “He looked like about 12 years old, his feet weren't on the ground, they were throwing him around,” Marlene said. Sherry had her phone out ready to call the police, but her mother feared the authorities would arrive too late to save the boy's life. With hardly a moment's consideration, Marlene got out of the car. “I just stood on the other side of the passenger’s side where I got out and, I screamed stop!” she said, “because I could just picture that kid falling on the pavement, that's what I was thinking in my mind.” At first the teens ignored her cries. But Marlene shrieked as loud as she 28 NorthSoundLife.com
could, calling out to the boys to stop. When she finally got their attention the teens looked away, surprised. One of them claimed the kid had tried to break into their apartment. “My daughter said ‘Well, why wouldn't you call the police?’ I didn't think it was true, I thought they were just bullies.” The assailants drove away in a pickup truck. Sherry tried but was unable to get their license plate number. Marlene commented, "I can't believe he was even walking, the way he was bent over and his stomach was... he was holding his stomach.” Stranger yet, before Sherry and Marlene could cross the street and help the boy, he and his friend mounted their bicycles and road away. “So then we looked. We went down the road, and we couldn't see if they went into a house, or if they were in an alley, we don't know what they did. I said, well, I can call the police now, but what do I say?”
Sherry has worked with troubled youth for years, in programs like Youth in Action and Renton Academy. But Marlene said this was the worst thing she had ever seen. “I'd never seen anything so brutal, these three big guys, beating on this young boy, and I thought, they are going to end up killing him, within seconds. Because he's going to fall on that concrete, they're going to go to prison, he's going to be gone. For what?” But the most perplexing thing about the incident is the lack of response from other witnesses. There were two men in their thirties watching from a nearby truck stop. Two young girls looked on and laughed nervously. Marlene saw two cars drive around the scene o the assault without stopping. “How can you not get involved when you see something like that?” she said. “He could have been killed.”Luckily for that anonymous boy, Sherry and Marlene were not only paying attention, they acted quickly to save his life.
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Tide Lines Gallery
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BY LAUREN FOOTE
estled in the Alley District is a boutique gallery filled with handcrafted treasures waiting to be discovered. While the mosaic tiled flooring may draw you into Tide Lines, it’s the artwork that keeps you there. And if the art around the room isn’t enticing enough, artist and owner Chelsea Jepson’s workspace behind the counter offers you a chance to see the masterpieces being created as you shop, making this shop unique. Having had started her company CRJ Jewels in 2009, Jepson’s artwork and name has already been well known around Whatcom and Skagit County, but the November-born boutique serves as a home base for the artist. While her jewelry pieces often feature stones found locally, many from around the
San Juan Islands, Jepson also finds the inspiration for her artwork through the Pacific Northwest scenery. While Jepson is the woman behind most of the watercolors and jewelry as well of some of the ink pieces, the boutique features the work of a dozen unique local artists. From wooden carved utensils and soaps to paintings and necklaces, the boutique manages to pull off having an abundance of pieces to look at while still gracefully maintaining order. Be warned, minutes turn into hours while losing yourself amongst all the treasures to be found in this boutique.
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April | May 2014 29
L IF E S T YLE I n t he S p o t lig h t
Tyree Callahan BY FRANCES BADGETT
yree Callahan is probably best known worldwide for his conceptual art piece Chromatic Typewriter, a 1937 Underwood typewriter that has color keys rather than letters. Small paintladen sponges sit poised to create one of Tyree’s landscapes, a canvas of which is unscrolling from the carriage as if typed into being. Chromatic Typewriter won international acclaim and was the runner-up in the speculative category of the Core77 design awards in 2012. Photos of it exploded across social media sites as it became a sensation. Though it doesn’t actually type paintings, he has typed a few sentences with his creation. Though probably best known outside the area for Chromatic Typewriter, Callahan has been working in landscapes. His series “Salish Atlas” was recently on display in a show called “Atmospheres” at Smith and Vallee Gallery in Edison. These landscapes are evocative, capturing the filtered light of our foggy mornings. Mysterious paths through wetlands, cut banks emerging next to slow-moving water, Callahan’s landscapes are soft, quiet, semi-abstract and luminous. Viewed in just the right light, his paintings appear to glow with the very light they are meant to capture. Callahan draws inspiration from the great impressionists as well as J.H.W. Turner. The influence is certainly there in the soft brushstrokes and gentle compositions. He describes Turner’s paintings, particularly his later work, as a “sun-dappled soup of magic.” That can be said of Callahan’s as well, but there is a certain tension of color and light in Callahan’s landscapes that makes his landscapes uniquely his. He begins with sketches in the form of small watercolors, which he then
translates into bigger paintings. “Much is lost in each subsequent translation, because so much of the information is memory-based (and I'm not getting any younger) but I think that at the same time even more is added: The things that are left unsaid, as it were, are the details a viewer alone creates in her own mind.” He also finds inspiration in things he reads. “I have an anthropologist friend who introduced me to the work of Gilles Deleuze and Felix Guattari. I dove head first into their work A Thousand Plateaus: Capitalism and Schizophrenia after she read me just a few lines. I had no idea what to expect or what I was getting into. Maybe I still don't: it blew my mind and gave me ideas for a few entire series of paintings. I found it to be weird, imaginative, and deeply interesting writing, even if I didn't understand what the hell was going on most of the time. I look forward to reading the other volume when the time is right.” Callahan has been painting since the late 1980s, studying as much as he could afford at Whatcom
Community College. He says of his work, “To me, real beauty happens when an artist and a viewer secretly and unknowingly conspire together to create something unique, something that only exists in the mind of the viewer. The current paintings are all of this region, but what I like is when someone says that a painting reminds them of a place they go to (or used to go to), whether it is here in the Fourth Corner. Or Kansas, Florida, or Spain....” A favorite host during Bellingham’s downtown Art Walk and a regular participant in the Whatcom Studio Tour, Callahan is well worth a visit. He’s a member of the Waterfront Arts Studio Collective, where he keeps his door open to the public. He has work showing in “Atmospheres” running at Smith and Vallee Gallery in Edison until Mar. 30. He will have a painting in the Museum of Northwest Art’s annual auction on Jun. 21, and will be in a show called “Sky” at Smith and Vallee Gallery also in June.
April | May 2014 31
L IF E S T YLE F i ve Fa ve s
With each pop of a champagne cork, the entire staff yells “opa!” and you know it’s on. Skillets are delicious, but don’t overlook the pancakes and cinnamon swirl French toast. For serious appetites, the biscuits and gravy are the real deal. homeskilletinsunnyland.com
Copper Hog BELLINGHAM
Whether you’re hankering for the traditional eggs benedict or you want to branch out and try Kahlua Pork Hash, the Hog aims to please. The sides menu is robust enough to assemble your own plate if you choose. thecopperhog.com
Marlin’s Café BELLINGHAM
Marlin's Café in Nelson’s Market is a mainstay of the York Neighborhood. Stop in and say hi to Jon and Anne and grab a sunny booth. Excellent food, great service and cocktails at reasonable prices. Always try the special. It will always reward.
Seeds Bistro LA CONNER
With simple elegance, Seeds Bistro serves up fresh, whole foods which are locally sourced and completely delicious. The smoked pork and poached egg hash and crab cake benedict are standouts. Seeds also has a first-rate kids’ menu, for those who are too young for mimosas at brunch. seedsbistro.com
Mount Bakery BELLINGHAM
Bellingham is a very brunchy sort of town, and Mount Bakery is a very brunchy sort of place, so it all fits. Amazing crepes and omelets, incredible Belgian waffles (chocolate drizzle for breakfast, anyone?) and fine pastries make this charming spot downtown a favorite. mountbakery.com
April | May 2014 33
© Lauren Foote
Savvy Shopper · Necessities · Around the Sound
Bureau of Historical Investigation BY HALEY CROSS
The Good Time Girls of the Bureau of Historical Investigation are a blast from the past. Offering guided walking tours around Bellingham dressed in Victorian costumes, these girls share their love of history in a new way and keep the historical gears going. Marissa McGrath and Sara Holodnick are the founders of the Bureau of Historical Investigation. They create, research and develop all of their tours with the other Good Time Girls: Jane Burleigh, Hayley Boothe and Kolby LaBree. McGrath and Holodnick became friends at AmeriCorps, while doing non-profit work and bonded over talking politics at their “Soapbox Society” meetings in 2007. McGrath leads the tours and researches, equipped with her degree in cultural anthropology, minor in women’s studies and love for history. Holodnick also leads the tours and manages the online content of their website. While on tour, McGrath and Holodnick dress up in corsets and different costume pieces and take on exaggerated versions of themselves. McGrath’s alter ego is Magnolia “Maggie” Pearl and Holodnick goes by Annie Jo. The other Good Time Girls continued on page 36
continued from page 35
are Francoise (Burleigh), Mary Louise Harper (Boothe) and Lucie La Rue (LaBree). The Bureau of Historical Investigation has been the only business providing regular guided historical walking tours in Bellingham since 2011. They opened their store in January 2014, which is home to their gift and souvenir shop and is their “home base” for tours and special events. The store is located on West Holly, across the street from Bayou on Bay. Before opening their store, the Good Time Girls operated online and met with customers at agreed upon locations to run tours in Bellingham. At first, their hearts were set on owning a bar and operating out of a bar, like the Underground Tour in Seattle. However, they soon realized that they would rather have a gift and souvenir shop. Their shop sells hats, postcards, jewelry and other local gifts made by Bellingham artisans and artists. They even have books from Village Books on topics relevant to the store such as Good Time Girls by Lael Morgan, the book that inspired their name. The store is filled with turn of the century trinkets that “Evoke a sense of the past and create a sense of wonder,” McGrath said. 36 NorthSoundLife.com
The Bureau of Historical Investigation offers private, public and mini tours of Bellingham. Private tours cost $90 for a group of 6 people, and $13 per extra person. Public tours cost between $15 and $18. Mini tours cost $5 and are usually a three-stop tour that last about 30 minutes. Their recent tours have been the Sin & Gin Tour and the Gore & Lore Tour. The Sin & Gin Tour focuses on the history of women in Bellingham and the important roles they had in building the town and the Gore and Lore Tour focuses on scary history folklore in downtown Bellingham and Fairhaven. They plan on creating more tours including a general history of Bellingham tour. Though time moves on, the Good Time Girls are along for the ride and loving every minute of it. “Our mission is to bring the past to people in the present as a way to get them thinking about their place in the broader historical context,” McGrath said. 217 W. Holly, Bellingham 360.207.4663, thebureaubellingham.com
© Photography by Lauren Foote
April | May 2014 37
S HOP N eces s i t ie s
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A ro u nd The So u nd
S H OP
Dear Zara BY LAUREN FOOTE
ust utter the name “Zara” and you will have the attention of every fashionista in the Pacific Northwest. The Spain-based fast-fashion paradise opened its 49th U.S. store in Seattle this February and the buzz it is causing may be infinite. Ask anyone who has already paid a visit to the Westlake Center Zara and they will say that it’s more than 8,000 square feet of pure fashion goodness. Not only does Zara manage to stay on top of the absolute newest trends, they also offer them at affordable prices, having everyone head-over-heels in love. From edgy statement sweatshirts to sophisticated all-over prints, Zara gives you everything you’ve ever wanted in fashion. Even more than that, they offer a baby section and an edgy men’s collection, so no one has to feel left out. The inside of the store itself is as chic as its clothing and accessories, from stellar lighting to incredible interior design, giving you a divine
overall shopping experience. Although some of Zara’s clothing may be more high fashion than Seattleites are used to, the collection seems handpicked and perfectly tailored to Seattle Zara shoppers. Even their shopping bags are stamped with “Dear Seattle” leaving shoppers with the feelings that Zara is just as in love with them as they are with it. While opening day brought lines of enthusiastic shoppers, the Zara hype hasn’t fallen one bit and has proven to be one of the most highly anticipated retail changes to have hit the area in quite some time. So from Seattle and the Pacific Northwest, we say dear Zara, feel free to stick around, perhaps forever. Zara Seattle 400 Pine St., Seattle Mon.–Sat. 10 a.m.–8 p.m., Sun. 11 a.m.–6 p.m 206.204.6440, zara.com
April | May 2014 39
S HOP S a v v y S h o p p e r
Naked Clothing BY HALEY CROSS
Mon.–Sat. 10:30 a.m.–5:30 p.m Sundays 11 a.m –4 p.m. 360.746.9916 nakedclothing.com
© Photography by Lauren Foote
126 W. Holly, Bellingham
THE SHOP Located on West Holly Street and shaded by the trees and nearby shops, Naked Clothing is home to a new type of clothing—clothing with a conscience. The shop is new to the downtown Bellingham area, and is located in the old MerchBot space. Naked Clothing has been open since October 31, 2013. ATMOSPHERE Bright and relaxing oasis. KEY PEOPLE Jeff Kraus created Naked Clothing in 1999. The store’s mission is to provide high quality clothing that is flattering and made from materials that are gentle on the environment. Their motto, “To wear is human, but naked is divine!” Not only do they sell environmentally conscious clothing, but they also sell naturally dried flower wreaths, local vegan chocolates and upcycled jewelry. Among their eclectic mix of offerings, they sell musical instruments that local artisans have crafted from gourds. Kraus also offers custom screen printing. He started out screen printing T-shirts while still attending Western Washington University in 1994. After college, Kraus traveled around the West Coast to different venues, cities and festivals like the Oregon County Fair, the Green Festival, the Okanagan Barter Faire and others, providing hemp and organic cotton clothing to shoppers. He met his wife Amy at the Oregon Country Fair. Amy is now a full-time partner and is always in the Bellingham store. When she’s not in the store though, she sings, teaches voice lessons and does creative consulting for Be Human Marketing.
WHAT YOU’LL FIND Naked Clothing specializes in local, organic and environmentally conscious clothing for all body types. They carry sizes XS to 4X in men and women sizes. Their clothing is made from hemp and other eco-friendly materials like bamboo. Hemp clothing protects the skin by naturally filtering UV light, resists bacterial growth and breathes well, which prevents odors. Also, hemp is four times stronger than cotton, which allows it to remain strong when washed, last longer and retain color better than any other fabric. It also gets softer the more it’s worn. Hemp uses 1/20th the amount of water of regular cotton to grow, can be rain-fed and doesn’t affect the nutrients in the soil like regular cotton. Whether customers shop to save the environment or just want a cute new shirt, customers can leave Naked Clothing, bag in hand, knowing they’re doing their part to lessen their impact on nature and leave a stylish impact on the world around them. OWNER’S FAVORITE Amy really loves the bamboo underwear they carry because they are comfortable, antibacterial and breathable, which is nice. She also loves the hemp shirts that they screen-print locally because they are comfortable and stylish. t
April | May 2014 41
WELL BEING N ut r i t i o n
Small Space Growing Beautiful Edible Containers BY LESLIE BENNETT & STEFANI BITTNER
ne of the most revelatory moments to be had as a home gardener is realizing the incredible volume of food that can be grown in a small space. A large container or two on your front or back porch, window boxes, and narrow in-ground planting beds can all produce food for you to enjoy. Window boxes and narrow or side-yard planting beds are usually close enough to your kitchen or front door to make them easy to use and maintain. When space is limited, make every inch count. We will discuss how to utilize the same design principles to create a beautiful edible garden that is scaled down to fit these specialized spaces. Regardless of whether you are maximizing the productivity of smaller spaces within your larger landscaping or utilizing the only space you’ve got, you can grow plants that will work for you.
Choosing a Container that is Right for You Before you get caught up in the excitement of picking out plants, remember that, edible or not, your plants need something to grow in. If you live in an apartment or have some deck or patio space, that something is going to be a container. As you are choosing your container, keep food-safe materials in mind; if you really like a container but it is not food-safe, you can still include it in your design, just fill it with beautiful flowers. Above all, remember that the containers need to provide enough space for a plant’s roots to grow and hold enough nutrient-rich soil to feed your plant. There are always exceptions, and some plants do not require a lot of depth for their roots, but the minimum container size for most vegetables and herbs is a diameter of eight inches and a depth of twelve inches. A diameter of
Planting Beautiful Productive Containers Your space is limited, so you’ll need to use it wisely and grow plants that are really transformative to your eating and cooking experience. You’ll also want to choose plants that are well-suited to containers. This criteria can yield any number of combinations of plants for your garden — here are a few that no cook should be without: A full range of culinary herbs, including herbs for teas and cocktail infusions ■■ Salad and braising greens ■■ Citrus, especially lemon or lime ■■ Easy-to-grow, highly productive annual vegetables such as bush green beans, peppers, cherry tomatoes, chard, and kale ■■ Harvest as-you-need-them annual vegetables such as scallions, shallots, and celery ■■
As you can see, this list of indispensables focuses on ingredients that are used often or regularly in most kitchens, and also on plants that do not need a lot of root space or heavy feeding. It does not include a lot of larger annual vegetables because, for the most part, vegetables like broccoli, carrots, cucumber, squash, and beefsteak tomatoes do
better in the ground where they are assured plentiful root space and nutrients. If you do want to give one of those a try, though, choose smaller, less sprawling varieties of annual vegetables. Determinate, small-fruited, or cherry-size tomatoes are best. Be sure to use a teepee-like trellis that will not only support the plant but also keep it tidy. Likewise, look for smaller growing bush varieties of vegetables like summer squash and cucumbers. It can be convenient to separate your perennial and annual plantings so that you have some containers that can be left alone and counted on to look good while you spend time maintaining the others. Annual vegetables such as scallions, shallots, bulbing onions, celery, chard, kale, lettuce, peppers, and bush green beans can all be included in a mixed ornamental plant container. If you choose edibles with long harvest seasons (like onions and shallots) for container plantings they will last for six to nine months; celery, kale, and chard, if placed in a shadier spot, will last through the growing season, making them great choices if you can’t harvest them right away. Lastly, finish off with low-growing edibles in smaller spaces next to the container’s lip. Herbs like groundcover thyme or oregano, or edible flowers like nasturtiums, will cascade over the container’s side, creating a beautiful arrangement. You can also tuck colorful, variegated sage into any number of small spaces. If you want to soften up the look of a planter with a dwarf tree in it, add an underplanting of mint, viola, and dangling strawberries. For a modern look, a simple underplanting of groundcover chamomile, succulents, or gravel mulch does the trick.
© David Fenton
Growing Conditions for Containers Place some of your largest containers in your sunniest spot. These will be the ones that you’ll be planting up with larger edibles. A minimum of five to six hours of direct sunlight is ideal for edibles like snap peas, shade-tolerant edibles like lettuce and mint, or for ornamental plants. As you’re placing the containers, remember also that you’ll want to be able to easily access the food you’re growing, especially greens and other annual vegetables, to harvest and to refresh the soil they are growing in. Most vegetables are heavy feeders. Because nutrients are always draining out of your container soil, the key to success with container gardens is to start with a mixture of high-quality organic compost and potting soil, and a regular fertilizing regimen. Fill the pot with a combination of one-half organic potting soil mix and one-half organic compost.
© David Fenton
twelve to eighteen inches and a depth of at least fifteen inches is preferable, because the larger size can better accommodate the necessary volume of soil and water.
From The Beautiful Edible Garden by Leslie Bennett and Stefani Bittner, Ten Speed Press. Reprinted with permission.
April | May 2014 43
WELL BEING N ut r i t i o n
On Failing Better in the Kitchen BY ARLENÉ MANTHA
ttempts, tries, uncertainty. Cooking and baking are full of risk. Risk of time and precious ingredients—the milk of a mother cow, eggs from an over-worked, over-laying chicken, beautiful produce that takes so much time to plant and grow, farmers’ energy and precious natural resources. The monetary value, the purchasing of the ingredients, as well as the research and time. The shopping. Oy, the shopping. No wonder I have this sense of incredible responsibility every time I try a new recipe, every time I try a new idea. This is the inherent anxiety that can come along with cooking. And it can keep talented, well meaning chefs out of the kitchen, all because of the fear of risking failure. I tell myself, my staff at the restaurant and my children that this is part of it. I’m not just talking about cooking here—you have to risk failure, be the best steward of the resources you have, be thoughtful, mathematical, scientific and conscientious. But do not overthink it, because cooking is an education without a timeline. It is a process of always learning, always staying curious. You have to take notes and change the process from the last attempt, adjust ingredients, lengthen or shorten 44 NorthSoundLife.com
cooking time and learn from your mistakes or outcomes. Go by not what is right or wrong, but rather what you liked and didn’t like. You are a scientist of living organisms and molecules, and they will react differently with each variation. Like other forms of mastery, you will serve your 10,000 hours, fail and succeed, fail and succeed. You can get the participation ribbon and pretend if you like. Or, you can raise the bar-pay attention to the nuance of the food you have made and be honest. Take honest stock of your work. Get mad. In the words of Samuel Beckett, “Try again. Fail again. Fail better.” Good food is worth it. Years ago, I apprenticed for an Italian pastry chef in a very high end and busy bakery in Los Angeles, California. She would watch my learning curve. I would cringe every time I threw out a large commercial size batch of genois cake. She would say, “Let it propel you to do better.” This was helpful to my insecurities. I did. I let it propel me. Years later, I found myself working as a pastry chef at a bakery, and one customer in particular would come in every day, curious why my pastries were so much better. She commented once that she finally figured it
out, “Because you put your whole self into your baking!” She was right. I do that. I dig deep into myself every time. This is not an avocation for me. It is everything. I always want to do better. I always have more to learn, and from that standpoint, I learn. I am not here to tell you the ten steps to a perfect poundcake or how to turn your quin-Blah into quin-WOW. I am here to share my experience and let you know that you are not alone. Together we will turn the corner by bringing the science and the artistry, the mechanical to the humane, while separating our egos from the results. Below is what I like to call a first date recipe. We use this at the restaurant. It is like a first date in that the ingredients are a little awkward, unfamiliar, exciting, sexy, uncertain and forgiving. A smoldering, unique use of sweet and savory ingredients, with a nice mouth feel. Like a first date, put yourself out there. I want you to think about it. Figure it out, take notes, make this recipe yours somehow and email me back email@example.com. I would love to hear your experiences. So pull out your go-box and let’s cook!
Parsnips: An earthy rooted vegetable, much like a carrot. Beige in color and sweet. Used in ancient Rome, but gaining popularity in modern cuisine.
Spring parsnip soup with sautéd rosemary apples and fried leeks (Vegan) Serves 8+ Soup Ingredients: • 1/2 cup almond oil • 3 onions peeled and cut into large dice • 5 lbs Parsnips • 3.5 quarts of water • 1 tsp nutmeg, ground • 1/2 cup coconut milk • sea salt and pepper Heat the almond oil in a large stock pot over medium heat. Add the onions and cook for 10 minutes. Add water and bring to a boil. Add apples, parsnips, nutmeg and 1 1/2 tsp sea salt. Continue to cook for 25 minutes. Next, puree in a blender and add the coconut cream. Pass through a fine mesh strainer. Cool and refrigerate. Rosemary apples: • 3 Tbsp olive oil • 4 apples cored and cut into 1/2 inch slices • 1 Tbsp organic sugar • 1 Tbsp rosemary chopped In a large saute´ pan, add the olive oil over medium high heat. Add the apples and cook, tossing to caramelize evenly
for about 8 minutes. Add the sugar and caramelize for 2 more minutes. Add the rosemary and cook for 1 more minute. Remove from heat and cool until needed. Fried Leeks: • 5 leeks • 2 cups of peanut or vegetable oil Fry the leeks in oil until golden crispy brown, about 1 minute. Place on a paper towel to remove any excess oil. Keep in an airtight container until needed. To finish the dish: Smoked salt Pour the Parsnip veloute in a bowl and top with 4 rosemary apples, a sparse sprinkle of smoked salt. Share + Enjoy. © Photography by Lucas Hendrickson
April | May 2014 45
WELL BEING Beaut y
This spring give yourself a new look. Spring 2014 makeup trends are bold and bright this year.
Spring Beauty Trends BY CHERYL JASON
Try mixing Mac’s Strobe Cream with your foundation. Use a damp sponge to apply it to your face, and your face will have a subtle glow.
A fancier way of saying metallic looking eyes, and it’s easy to do. Apply a smoky eye and top it off with glitter. Use a dark eyeshadow pencil in your eye crease. Make sure you blend well using a blending brush, and then apply a lighter shade all over your eyes. Last, apply loose glitter all over the lid. You can get the glitter to stay by using Makeup Forever’s Aqua Seal. You will not need that much to get it to stay, and you’ll have a stunning, metallic, wet effect. 46 NorthSoundLife.com
As much as it pains me to write this, orange lips are the hottest trend this season. This trend was popular last spring too. I suggest being subtle and applying very little to your lips. This way you can stay in style this season while not stopping traffic. Try Lancome’s Madame Tulipe.
Expand your palette to blue or green. Apply these colors as you would as a top liner. Just make the line thicker and you will be rocking this hot trend. CoverGirl’s Queen Collection Eyeliner in Jade is a great, reasonably priced option.
Apply sunscreen every time you go outside. I recently have taken a liking of Stila’s Stay all Day SPF 30. It will even out skin tone while proving protection. The extra bonus is that it is water resistant.
WELL BEING C al enda r
RACES & RUNS
Super Hero 5K
Run for the Honeywagon
Fun with the Fuzz 5K
5K run 9 a.m. Bloedel Donovan Park, Bellingham runningintheusa.com
Half marathon walk/run, kid’s 1/2-mile run, & 4-mile walk/ run 9 a.m., 9:15 a.m., & 10 a.m. Nooksack Valley Middle School, Everson gbrc.net
5K run 9 a.m. Bellingham Police Department funwiththefuzz5k.com
Haggen to Haggen 5K Race 5K run/walk 8 a.m. Sehome Village Haggen Store, Bellingham gbrc.net
Little Mountain Half Half marathon 10 a.m. Jefferson Elementary School, Mount Vernon bellinghamtrail.com
Ski to Sea 90-mile, 7 sport relay race 7:45 a.m. Start: Mount Baker, Finish: Bellingham Bay skitosea.com
Race Beneath the Sun 5-mile race & .5-mile kid’s fun run 10 a.m. Fairhaven Park, Bellingham gbrc.net
Feed the Need 5K 5K run/walk 8:30 a.m. Hovander Homestead Park, Ferndale webscorer.com
Padden Triathlon Swim, bike & run - distances vary 8:30a.m. & 1 p.m. Lake Padden, Bellingham cob.org
on kede.com o o s H er GetTrav NW
Traverse Multi-Sport Series
Chum (relay teams)
Saturday, July 26th
Saturday, June 14th
Sunday, June 29th
Saturday, September 6th
Saturday, September 20th
NORTH WEST WINNER
900 Alabama St., Bellingham 360.676.5480 |garden-spot.com
WELL BEING Gu es t
Hypnosis: Helping You Help Yourself BY ERIKA FLINT
Are you feeling out of control? Hypnosis can help. Are you feeling out of control in an area of your life? Do you know what you need to do, but find it hard — or nearly impossible—to follow through? Is there something in your life, like fear, stress, smoking, diet, drinking, or a lack of self confidence that seems to be in control of you, instead of you being in control of your own life? If so, you can feel better right now knowing hypnosis can help you get control of your life back. I’m a local Bellingham hypnotherapist, and I love what I do. I get to help people make sweeping changes in their lives, and most report the change a lot faster and easier than they ever thought possible. They are surprised by the results they get from hypnosis, and once understood, it can be used easily for the rest of their lives. But there are many misunderstandings about hypnosis, so in this article I’m hoping to answer some of the most common questions and misconceptions. What is hypnosis, really? Simply put, hypnosis is just a state of mind —a very powerful state of mind where you are very focused and highly receptive. Some recent studies suggest that up to 95% of what we do every day is driven by subconscious and habitual thinking and behaviors. That’s why using willpower alone to make a change in your life is so challenging: consciously trying to make a change utilizes such a small percentage of our overall brain power. Hypnosis works by using the full power of our subconscious to make the changes we want 50 NorthSoundLife.com
to make. Hypnosis changes long-held beliefs and perceptions in a lasting and positive way that has the power to truly transform our lives. Is hypnosis mind control? Hypnosis is not mind control and the hypnotherapist does not have any control over the client. This misconception is common because of how hypnosis is portrayed on-screen and in entertainment-oriented hypnosis stage shows. Instead, hypnosis is about giving YOU back control of your own life. I have helped many people who are very successful in many parts of their lives, but they just can’t seem to control a particular area like smoking, fear, past trauma or diet. They know exactly what they want to change, but they just can’t seem to do it. Hypnosis empowers them so they can take control over their own lives. What is most surprising to people about their hypnosis experience? Most people are surprised at how quickly and easily change can be made. Making a desired change can be fast and relatively easy, and hypnosis is one way to do that. I like to say there are
many ways to healing and change, but my favorite is hypnosis because it is proven, intentional and deliberate. Why do people go to a hypnotist? People go to a hypnotist for a variety of reasons and some of the most common are to stop smoking, lose weight, improve self-confidence and reduce the stress in their lives. But hypnosis is also used very effectively for things like overcoming fears, removing habits and addictions, managing pain, resolving test anxiety, improving public speaking and sports performance and even finding misplaced items. What is the cost, frequency of sessions and are sessions covered by insurance? Hypnosis is typically not covered by insurance, and rates vary from practitioner to practitioner and depend on many things including the length of the session. Prices can range from $75 to $150 per session which usually last from 45 to 90 minutes. Typically you will see a hypnotherapist for multiple sessions, anywhere from 2-6 in most cases. The best way to find out this information is to call a local hypnotherapist and ask.
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Polished Petite Spa BY HALEY CROSS
hic, sophisticated, relaxing, indulgent and eco-friendly. Pamper day has never been so guilt-free. Polished Spa, owned by Sage Bishop is conveniently located in the Sunnyland Neighborhood, near Trader Joes. The employees pride themselves in offering relaxing and indulgent spa treatments that leave a great impression on their customers. They use organic and natural ingredients to keep their spa eco-friendly and to cultivate their Bellingham-centric, environmentally conscious clientele. Bishop is also the owner of the Labels consignment chain. There was a manicure shop next to their James Street store, and many people commented on how nice it was to be to shop for clothes and be able to have a relaxing beauty treatment within walking distance. Polished was born.
Their main goal is to make their customers feel welcome and relaxed. They offer beverages such as tea, coffee, water and apple cider to customers at the start of their spa experience. They offer a petite trio (Manicure, pedicure and facial) for $90 and a spa trio (manicure, pedicure and facial) for $130. The petite trio is created for people who want to be pampered, but are in a hurry. The services take 30 minutes each. The spa trio is for people who want a nice pamper day, where services take an hour each and are more luxurious. Polished Spa also offers pedicures, manicures, foot massages, hand massages, Eco Fin heated oil treatments, lip and eye masks, gel manicures, French manicures and designs for nails. In addition to nail services they also offer facials (blemish clearing facial, polished spa facial, petite treat
Sp a Rev i ew
facial and polished stem cellular repair facial) and waxing services. Their most popular services are spa facials and pedicures. They also offer happy hour services from Monday to Thursday from 10am until noon. During happy hour, facials are 50 percent off. Polished Spa uses Zoya nail polish, which doesn’t contain harsh chemicals and is eco-friendly. Their facials are organic and FDA approved. Whether you’re in the mood for a spa day or just a quick treatment, Polished Spa will pamper you and the environment, one treatment at a time. 2336 James Street, Bellingham 360.778.2495, polishedpetitespa.com Open Monday–Saturday 10 a.m.–6 p.m. Sunday for parties of four or more by reservation. © Photography by Sarah Richardson
April | May 2014 53
elcome to the new era of retirement, in which retirees teach
part-time, volunteer for nonprofits, mentor young people, doorbell for candidates, organize neighborhood potlucks and run 5Ks. Voted Best Place to Retire many times over by many national publications, Bellingham seems to embody this new feisty spirit of retirement. We are no longer convalescing into old age. We are healthier longer than we used to be, retiring earlier than we used to, and we live in a culture of engagement, action. The people retiring now protested or fought in (or both) Viet Nam, founded
chapters of NOW, created neighborhood associations, cleared trails and created community gardens. These new engaged retirees have become a crucial part of our social fabric, both nationally and here
BY FRANCES BADGETT
Aprilâ&#x20AC;&#x2030;|â&#x20AC;&#x2030;May 2014 55
FE AT U RES S eni o r L iv in g
The Rise of the Village Movement
n 2001, Boston residents came together and created a model for seniors who want the lifestyle and amenities of living in a senior community, but who wish to stay in their own homes. They call their nonprofit Beacon Hill Village, and it is the next big trend in senior lifestyle. Beacon Hill Village is a group of volunteers and service providers who combine services to aid seniors in central Boston. From college students who volunteer to help with computer tech issues to dog-walkers, Beacon Hill Village has a wide menu of services that cater to every need a senior may have. Additional services include rides to medical appointments, lectures by local academics, writers and artists, dog-walking services, housekeeping, grocery shopping, social outings, day trips, breakfasts and many more activities. With an eye toward an active, engaged retirement, Beacon Hill not only enables seniors to stay ensconced in their neighborhoods and communities, it also provides a level and quality of choice about lifestyle that is unusual for seniors. The annual membership covers the cost of services, and is offered on a sliding scale for those who can’t afford the program. Since its founding in 2001, Beacon Hill has inspired more than 100 communities to form “villages” all over the United States, with two in Australia and one in Finland. The national network is called Village to Village. Village to Village offers resources for those interested in starting a village in their communities. The village movement fits well with the growing demographic of seniors, who are healthier longer, live longer, and retire earlier. These are seniors who have deep connections
© iStockphoto.com/ gpointstudio
to their neighborhoods and communities, who want to stay in the house where they raised their children, maintain their gardens, keep ties with their neighbors. These seniors are often volunteers themselves, helping out with neighborhood and community projects, and they want to stay active. Jon Shaughnessy of Bellingham, WA is organizing one such village in our area. “My wife and I saw a clip on PBS New Hour that showed Beacon Hill Village. We thought it would be perfect for Bellingham, and perfect for us.” From that moment of inspiration, Jon formed a steering committee and began a database of members that has now reached 125. With our area’s commitment to volunteerism, our excellent senior care and our growing graying population, Bellingham, Mount Vernon, Anacortes and many communities in our area would be ideal places to start a village. “Most communities start by creating an exploratory
committee to see if the village is even feasible. We were able to skip that step. Bellingham is long overdue for something like this.” And though organizing volunteers and services for hundreds of people seems daunting, Shaughnessy seems up to the task. His group will be hosting a meeting at the Bellingham Senior Center on Halleck St. on April 7th. The village model is also ideal for seniors who live far away from family. They can stay community-focused and get excellent care, without having to call on a loved one. Some villages offer a menu of services and levels of membership, so even people in residential retirement communities could participate in the social activities or travel programs without subscribing to unnecessary services. In other words, seniors can tailor the program to meet their individual needs. And that kind of freedom of choice is what the village is all about.
April | May 2014 57
FE AT U RES S eni o r L iv in g
Engaging Communities Retirement Communities That Offer Amenities
© iStockphoto.com/ lisafx
hen we think of retirement communities, we generally think of endless games of bingo and terrible food. Fortunately, we have retirement communities in our area that offer amenities beyond television reruns and canasta. The Leopold on Cornwall Ave. in downtown Bellingham is on the National Register of Historic Places, and has played host to Clark Gable, President William H. Taft, Prince William of Sweden, among many other luminaries. By virtue of being downtown, it has a built-in amenity—a prime central location. Beyond that, the Leopold offers residents discounted and free tickets to the Pickford, guest appearances by authors in town for Village Books author series, free ballroom dancing lessons under their chandelier and mirrored disco ball in the Leopold Crystal Ballroom. The public is invited to their ballroom dancing nights, which is another amenity of The Leopold: the management invites the community into the Leopold as often as possible, encouraging multi-generational access and community involvement. “This access means a lot to the people who live here,” said marketing director Leslie Elvebak. The Mount Baker Youth Symphony performs in the Leopold Crystal Ballroom regularly, bringing youth and the residents together. Downtown associations, civic groups and nonprofits all rent the ballroom as well, bringing the bustle and energy of downtown into the lives of the residents. The Bellingham Police Department holds regular meetings on safety in downtown, which is also of great interest to the residents. The amenities of the Leopold are more intuitive than travel tours or casino nights, but are imbued with the meaningful connection between residents and their community. Another activity-humming community is The Parkway Chateau on Fairhaven Parkway. They don’t list on their website their greatest asset, gregarious and energetic
Dale Collins, who is a manager there. He was quick to share what makes their programming unique. Residents of Parkway Chateau can stay at any of their affiliated residences anywhere in the U.S. and Canada for a week for free. “Except Hawaii. That’ll cost $25 a night,” said Collins. “And there’s no program in North Dakota. But that’s self-explanatory.” They own residences in every province but one in Canada as well. Residents receive the same level of care, the same menu items and have comparable accommodations. “We offer three meals a day with five menu choices at lunch, and five at dinner. All the food is cooked in-house,” Collins said. There are four full-time live-in managers to ensure quality of life. On Wednesdays, the residents are offered a trip to anywhere in the area. “A lot of our residents have their own cars, but it’s nice to not have to drive,” Collins said. Residents visit the tulips in La Conner, mystery trips, Christmas light tours and shopping trips. The Parkway Chateau is also situated nicely along the Interurban Trail, perfect for strolling, biking or long-distance hiking, all close to a wilderness setting. Retiring into a community has become a more vibrant and interesting choice. Leaving someone else to cook and clean up seems like a nice way to spend the golden years. And if you get restless, there are lots of options for travel, movement, adventure and community engagement.
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April | May 2014 59
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Se ni o r Li v i ng
F E AT U R E S
Senior All-Stars: Volunteers Who Shine Active retirement is more than just keeping busy or following hobbies. Organizations rely on volunteers and cherish the lifelong skills these men and women have obtained over the decades, and the emotional maturity they bring to the organizations they serve. We are pleased to showcase these bright, smart leaders.
Adrienne Lederer Neighborhood and Parks Activist
© Lauren Foote
nergetic, warm, outspoken Adrienne came into volunteerism through a political campaign in 1996, but it was through a notice in the paper about the Guide Meridian-Cordata Neighborhood that she found herself truly engaged. She joined her neighborhood association and found her niche. Bellingham’s growth on the north end of the city didn’t include a plan for parks. And with all of the discussion about parks focused on the south side, the Guide MeridianCordata neighbors felt a need to get organized and make certain their needs weren’t overlooked. “It took many of us going to the city council meetings and expressing our disappointment with our lack of a park.” Persistence paid off. “We got our way eventually, but it took a lot of time. We started off in 2010 with a park trail and it was celebrated with a wonderful trail working its way through the parkland. We are still waiting for the amenities that will eventually be built and people will then be able to use a finished Cordata Park.” With people like Adrienne working hard, that Cordata Park will be in place sooner rather than later. Adrienne’s volunteerism has included being a board member of the Cordata Neighborhood Association, a member of the Mayor’s Neighborhood Association Commission, a Parks and Recreation advisory board member, a liaison to the Woodstock Farm Conservancy and a liaison to the Big Rock Garden Park, which is also featured on p. 25. Mayor Kelli Linville said about her, “She’s a woman of amazing energy and commitment! She cares deeply about our community and works to make things happen. A dear friend.” Adrienne’s life in Bellingham began with a phone call. In 1995, her stepson called from Vancouver,
B.C. to announce that he and his wife were going to have a baby. Adrienne decided to move here to be closer to the family. That baby is now 18, and Adrienne is still happy here in her adopted home. “That is why Bellingham is my home. I am grateful for that call, because although I was born in New York City, lived in Los Angeles and Houston, Bellingham has allowed me to be a part of a welcoming city and have the ability to work as a volunteer.” We are all lucky that Adrienne works so passionately on behalf of her community. Persistent, vocal volunteers like Adrienne make the kind of lasting changes in our communities that are so deeply needed.
April | May 2014 61
FE AT U RES S eni o r L iv in g
© Lauren Foote
2013 Boys and Girls Club Volunteer of the Year
avid moved to Bellingham after living in Minneapolis, Minnesota. He had been working in healthcare, but when layoffs began picking off fellow employees, he saw an opportunity. He had visited Bellingham a few times, and decided to come here to make a new life. “I was having trouble finding work, and DSHS helped me. One of the things they recommended was to volunteer.” They assigned David a head-hunter, who found him a volunteer position that encompassed his two interests: working with kids, and working with computers. “Sure enough,” he said, “They found a place for me at the Boys and Girls Club.” 62 NorthSoundLife.com
DSHS also provided David with extensive job and life training evaluation, far beyond the usual skills assessment. The evaluation gave David a good sense of his work style, not just his abilities and interests. This was helpful information for him going into his volunteer position. “Things I never would have known without that testing.” David went to work for Ed Wahlgren, Technology Director of the Bellingham Boys and Girls Club. Wahlgren said, “David can always be depended on when extra help is needed in Technology center. He understands the mission of the Boys & Girls Club and never hesitates to jump in and help a Club member when he sees one
needing assistance. He also has a good understanding of both the technological and human interaction sides of volunteering in a program like ours. Thanks to David we can more easily work with kids 1-on-1, which makes our Club better for everyone.” David has now been with the BCGC for five years. He works in the computer tech lab, helping kids who have trouble with computer skills. He not only teaches specific programs like Publisher, but also helps with programs designed to educate kids as well. With Publisher, kids create banners and cards. With the education software, kids have math problems embedded in the programs, called adaptive learning tools, and build on computer and math skills at the same time. David’s quiet, gentle manner seems perfectly suited for walking students through the intricacies of computer programs. “I worked in software that was developed for kids k-12, so teaching them to use software was a big aspect of developing it.” David still feels that working with kids was a skill he had to learn. “Ed, my boss, is a great mentor. He has a great deal of patience with me and the kids.” David was selected at Bellingham’s Boys and Girls Club Volunteer of the Year. “I wish I had been a part of The Club growing up,” he said. Bellingham is lucky that he finally found his way there.
© Lauren Foote
ith unflagging commitment, Bob Aegerter has worked on environmental issues his entire adult life. He first came to Bellingham in 1967, entranced by the mountains and coastline. He retired here in 2003, and has been an essential part of the environmental community ever since. In 1979, Bob helped start a group that became the Mount Rainier National Park Associates. During that time, he gained the skills and contacts that shaped his early years as an advocate for the environment, and lobbied for the Washington State National Parks Wilderness Bill of 1988 that was signed by Governor Dan Evans. The WSNPW brought additional wilderness protection to the Olympic National Park, the North Cascades and Mount Rainier. Bob also helped with the Washington Wilderness and Parks Conference, and chaired it in 2008. Bob joined Whatcom Conservation Voters in 2008 and has been a board member ever since. Through his work with Sierra Club, Bob received training in activism and citizen engagement. To this day, Bob travels to Olympia to speak to elected officials about issues closest to his heart: climate change, wilderness protection, wolf recovery and management, the proposed coal facility, the new 8000-acre park above Lake Whatcom among many others. Bob’s
success locally and in Olympia lies in his ability to speak with a deep sense of history about environmental issues and his personable nature. Most of us came to climate change in 2006 With Al Gore’s An Inconvenient Truth. Bob has been concerned about climate change since 1972. But of all the legislative work and environmental achievements Bob has enjoyed, he says his favorite part of volunteering is in the friendships he has with others. “The real story is the relationships with the people along the way. Hue Beattie (who I knew from Huxley years), Seth Fleetwood (who grew up with our son) who introduced me to Carl Weimer. Dan and Lisa McShane, Alex Ramel, Isabel Vanderslice. Wendy Harris. Steve Schuck and Natalie McClendon from
Whatcom Dems. The list goes on and on! Mitch Friedman and Rud Browne from the reconveyence project.” The list is even longer than that, and still only a snapshot of the people who call out Bob’s name at receptions and events all up and down the I-5 corridor. Senator Kevin Ranker said of Bob, “Bob is a thoughtful and thought-provoking champion for our environment. His passion and tireless dedication to protect our natural resources should serve as a lesson to us all.” What’s next for Bob? He says, “An issue that has been ignored for too long is responsible water planning—conservation, water quality, water quantity, in-stream flow (non-consumptive use.)” We can all look forward to hearing more from Bob about our precious natural resources. April | May 2014 63
© Lauren Foote
FE AT U RES S eni o r L iv in g
ob and Dova Thirsk of Mount Vernon met when they were students at Western Washington University. Their roots in the area are deep, as Dova grew up in Bellingham, and Bob spent summers here visiting his grandparents. They raised five children in Whatcom and Skagit counties, and Bob taught biology at Bellingham High School. They’ve both spent much of their adulthood volunteering in one form or another. Bob was on the original zoning committee for the county, and Dova was involved with the kids’ programs and activities like Girl Scouts and PTA. On volunteering, Dova said, “We wanted to set a good example for our kids.” Bob added, “We loved Bellingham, and we wanted to do everything we could to make it a better community. When you’re working for your kids, you’re working for everyone’s kids.” Though the volunteer hours meant evenings away from the family for meetings for Bob, he doesn’t regret a moment of it. Today, Dova is active with the Skagit Valley Neighbors in Need Food Bank. She began volunteering at the Food Bank eight years ago, and joined the board five years ago. “I like doing anything that brings the community’s attention to people, especially kids, who need food.” Dova’s commitment to hunger has also led her to work in school outreach. “We provide snacks two days a week for kids we’ve identified as needing them. We also provide weekly food baskets for families.” 64 NorthSoundLife.com
Bob and Dova Thirsk Feeding Hungry Minds and Empty Stomachs
Bob and Dova both work in children’s literacy programs in the local schools, reading to first graders at Madison Elementary and helping with the afterschool program at Children of the Valley housed at Bethany Covenant Church. “We provide an afterschool snack, fun time, homework time, reading time, special programs and enrichment for kids from three to six every school day.” Skagit schools have a large Hispanic population, and those students have specific needs that have to be met. “We think it’s really wise to invest time and energy in these gifted students,” Bob said. Their work doesn’t stop there. Bob and Dova also work at the Community
Kitchen in Sedro-Woolley. The Community Kitchen is open the last week of the month, when paychecks get thin. “People come together for conversation,” Bob said, “And for good food.” The Community Kitchen is housed in the Sedro-Woolley Methodist Church. Bob and Dova have been volunteering there for the past 7 years. Bob and Dova both said that working with kids was their favorite part of volunteering. Their faces light up when they talk about the kids they work with, and how much they enjoy helping them. Their commitment to feeding the hungry is also deeply felt, and rooted in great compassion for the less fortunate.
Say “HELLO” to Clear Nails Michael Sherwin, DPM FAMILY
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The Pin Pointe Foot Laser is a specially designed, FDA approved, patented medical device that shines concentrated laser light through your toenail and vaporizes the fungal particles embedded in your nail plate and nail bed that cause toenail fungus (Onychomycosis).
IS THIS LASER TREATMENT PAINFUL?
AFTER 4 MONTHS
The laser light beam does not harm the nail or surrounding skin. The treatment is painless, so there is no need for anesthesia.
HOW LONG DOES THE TREATMENT TAKE?
It takes approximately 30 minutes to treat all 10 toenails. 3 treatments are included in the package.
DOES IT REALLY WORK? BEFORE
AFTER 6 MONTHS
Clinical studies to date reveal that 70% to 85% of treated patients show significant improvement. In most cases, fungal nails are completely cleared!
HOW SOON WILL I SEE IMPROVEMENT?
AFTER 4 MONTHS
On average, a toenail will replace itself every 6 to 9 months. Healthy new growth should be visible within 2-3 months as your nail continues to grow out.
IS THIS TREATMENT SAFE? In our clinical studies, there have been no adverse reactions, injuries or side effects. As you may know, oral medication available today for treatment of fungal nails can be hard on the liver and kidneys. Cases of liver or kidney damage/ failure have been reported. This PinPointe laser treatment has no effects on your internal organs.
CAN I WALK AFTER THE TREATMENT? Yes. The treatment does not harm you in any way. You will be able to walk out of the office in your own shoes just as well as you walked in.
ISN’T LASER TREATMENT EXPENSIVE? Laser treatment is considered cosmetic and therefore is not covered by insurance plans; however, laser treatment is affordable. Flexible spending accounts (FSA) may be used to pay for in part or all of the treatment. My staff is happy to discuss payment options and to answer any questions you may have.
Right At Home Northwest BY DAKOTA MACKEY
ight At Home, Bellingham’s newest home care provider, is dedicated to improving the quality of life for people who need in-home care and assistance. Owners Steve and Sharon Morris came to Bellingham with a list of goals: supporting their community, developing a solid system of care for those in need, and promoting health and wellness education while creating employment opportunities for caregivers. Right At Home is part of a national franchise founded by Allen Hager, a hospital administrator who noticed that some people in hospitals would benefit more from recovery in their own homes. Since their opening two years ago, Right At Home Northwest has committed to improving wellness, while helping clients maintain maximum independence. Part of this involves educating clients, family members and the community about how to achieve independence while taking advantage of available resources. Right at Home participates and hosts events that continue to support the senior community. The first Tuesday of every month from 3–5pm they host an “Alzheimer’s Café” to enable those living with Alzheimer’s and their caregivers, friends and family to
provide support for each other and engage in activities in a safe space. They also coordinate and conduct a “Virtual Dementia Experience” which allows nurses, caregivers and support staff to gain a better understanding of what their clients suffering from dementia may be going through. Steve and Sharon value the importance of opening a dialogue about aging with dignity and grace. Their professional care team participates in a number of services, from grocery shopping and transportation to medical and memory care support. Through a detailed care assessment, the trained staff can help to coordinate the best plan of care based on each individual client’s needs. Inhome care assessments are provided free of charge. Whether it is recovering from a hospital visit, assistance around the house or 24-hour care, Right at Home strives to provide your loved ones with responsible caregivers. With Steve and Sharon at the helm, you can be assured that the care provided will be delivered by professional hands with a compassionate heart.
A holistic approach to aging with dignity and grace
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FE AT U RES Po t s and P la n t s
Spring Arrives Container Gardens for Inspiration BY FRANCES BADGETT PHOTOGRAPHY BY DIANE PADYS
Po t s a nd Pl a nt s
F E AT U R E S
The sun is starting to peek through some of our winter gloom, and springtime is upon us. We called upon the plant experts at Garden Spot Nursery on Alabama St. and Kent’s Garden and Nursery on Northwest Ave. to create beautiful container gardens that harness the hope and beauty of early spring. Hellebores, narcissus and primroses in the floral display complement the earthier huckleberry and Oregon grape in the native planting. We’re pleased to bring you this early peak into what is sure to be a bright and productive growing season for us in the Pacific Northwest.
April | May 2014 69
FE AT U RES Po t s and P la n t s
Garden Spot Nursery
Blue Pot 4
White plants in a bold, blue pot make for an elegant presentation. The Bridal Crown Narcissus, double-white primroses and hellebores complement the nearby tulips, blue and yellow primroses. A white pot with hellebores and white narcissus accented with pussy willow makes a beautiful companion to this distinctive blue pot.
3 5 2
1 Bridal Crown Narcissus 2 Double White Primroses 3 Evergreen Ellewoods Pillar 4 Hellebore Ivory Prince 5 Pansy Frizzle Sizzle
April | May 2014 71
Po t s a nd Pl a nt s
F E AT U R E S
Kent’s Garden and Nursery
Accented with salal from owner Nancy’s own woods, this bold pot brings together the fiery Coral Bark Japanese Maple with japonica, primrose and other evergreens. The broadleaf evergreen will bloom orange, complementing the bright primrose.
1 1 Coral Bark Japanese
Maple (Acer palmatum Sangu
2 Viburnum (Viburnum tinus
3 Japonica (Cryptomeria japonica Little Diamond)
4 Japonica Andromeda (Pieris japonica)
5 Springtime Cypress (chamaecyparis lawsoniana)
6 Salal (Gaultheria shallon)
April | May 2014 73
FE AT U RES Po t s and P la n t s
Kent’s Garden and Nursery
This rustic woodland pot echoes the mountains and forests that surround us. A collection of native plantings, the list is simple, refined. Moss and bark accent the huckleberry, red dogwood, Oregon grape and fern. This pot is a classic expression of our home and its flora.
1 Red Twig Dogwood (Cornus Stolonfiera)
2 Sword Fern (Polystichum munitum)
3 Oregon Grape (Mahonia Nervosa)
4 Evergreen Huckleberry (Vaccinium vitis idea)
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April | May 2014 75
Your Financial Future: Will You Be Ready? 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 firstname.lastname@example.org
© 2014 Morgan Stanley Smith Barney LLC. Member SIPC.
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Garden Spot Nursery
A bright tableau of early spring color, this lovely red pot surrounded by daffodils and primroses makes a bold, colorful statement. Lemon Cypress stands tall above vinca, daffodils and aburieta.
1 Lemon Cypress Wilma Goldcrest
4 Double red primrose
2 Aubrieta Accent
5 Carex Gold
3 Vinca, Bowles Vinca Minor
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Assumption Catholic School Dirt to Dirt Teaches Service
ssumption Catholic School’s principal, Monica Des Jarlais, emphasized the school’s commitment to teaching the students about making a difference both locally and globally. Assumption partnered with a local businessman in 2005 who raised money to build a school in rural Cambodia. In 2009, the garden program “Dirt to Dirt” began, and all of the proceeds from selling the produce have gone to the partner school. The students, parents and faculty of Assumption work in the school garden, planting, harvesting and then selling the produce at the weekly church service. So far, Assumption students have raised enough money for the Cambodian school to construct a well, provide bicycles to the students who commute to school, install a solar panel for electricity and buy four computers. “We teach our students the importance of making a difference in the world,” Des Jarlais said. “This particular service also falls in place with Bellingham’s focus on sustainability.”
All students from kindergarten through 8th grade learn how to maintain a garden with the help of a garden educator, and simultaneously help other children their age. Selling the produce gives members of the church access to local, fresh produce. The children grow an abundance of different vegetables including lettuce, green beans, beets, radishes and potatoes. Being part of the local community as well as connecting to other parts of the world is a huge part of Assumption’s motto as a school. “We could just send the Cambodian school money, but we want to teach our children how their actions can make an impact,” Des Jarlais said. “Service is part of who we are.” Des Jarlais said the school’s mission statement uses the phrase “body, mind, spirit.” “Spirit doesn’t just refer to our connection to religion, but the light within that shines when you make a difference,” she said. “We’ve been here 100 years, and we hope every graduate makes a difference.”
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CheapEats More for Less
By Dakota Mackey & Haley Cross
The combination of college students and foodies makes our area a cheapskate’s heaven. From a few bucks for a snack to decent meals under $20, we have the lowdown on where to grab a bite without having to take out another mortgage. Whether you prefer noodles to tacos, bagels to burritos, we have something for every palate. And while these are some seriously cheap eats around here, many of them are pretty healthy and made with local ingredients. So grab a friend, dig the quarters out of the couch and try a few of these tasty, affordable eateries.
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$ less than Casa Que Pasa 1415 Railroad Ave, Bellingham, 360.756.8226, casaquepasarocks.com Open daily 11am–1am
free Taco Lobo 117 W Magnolia Street, Bellingham 360.756.0711, tacolobowa.com Monday–Saturday 11am–9pm
The Deal $2.00 tacos The Lowdown Casa Que Pasa is known for their huge portions and cheap tabs. They have giant burritos ranging from $5.29 to $8.99, $2 tacos as well as taco plates ranging from $4.89 to $10.99. They serve nachos, chips, salads, quesadillas, chimichangas, as well as entrees “fresh off the grill” like fajitas, carne asada, carnitas and more. There are also vegetarian and pescitarian options. Have a sweet tooth? The also have desserts like churros, cheesecake chimis and tortilla sopaipillas for $2.50 to $6. There is also a cantina bar, which serves beer, fresh fruit margaritas and daiquiris, mojitos, pina coladas, tequila refreshers, el toros, gentle bulls, tequila sunrises, tequila madras, mexi-colas, cuba libres, Chihuahuas, red and white wine, mimosas and sangrias.
The Deal $2.50 tacos The Lowdown Taco Lobo knows how to make Mexican food and it shows. They serve up tacos, quesadillas, tostada, complimentary chips and salsa bar, enchiladas, chile relleno, carnitas, tamale, burritos, tortas, soup and much more. There are also vegetarian and pescitarian options. Lunch entrees range from $7.95 to $9.50. Dinner entrees range from $10.50-11.95 and come with rice, beans and chips. Customers can also buy individual items like tacos. They also serve beer, margaritas, mojitos, tequila sunrises, sangrias and pina coladas!
CASA QUE PASA
CASA QUE PASA
Boomers Burgers 310 N Samish Way, Bellingham, 360.647.2666(BOOM), boomersdrivein.com Sunday– Thursday 11am–10pm Friday– Saturday 11am–11pm
The Deal $2.99 Baby Boomer burger The Lowdown Hungry for a burger, a milkshake or some onion rings? Boomers has you covered. Literally. They have car-window delivery, or a cozy place to sit inside. They offer delicious burgers, fries, onion rings, salads, chicken strips, fish and chips, corndogs and stadium dogs. They also serve milkshakes and ice cream to calm your sugar cravings. Their burgers range from $2.99-$4.89.
Kuru Kuru Sushi 11 Bellwether Way #101, Bellingham 360.392.8224, kurukurubellingham.com Monday– Saturday 11:30am– 2:30, 5pm–9pm
The Deal $1.50- $3.50 plates of sushi The Lowdown Kuru Kuru is a conveyer belt sushi
Rudy’s Pizzeria 1232 N State St, Bellingham 360.647.7547, rudysbham.com Monday– Thursday 11am–11pm, Friday 11am–12am, Saturday 12pm–12am Sunday 4pm–10pm
The Deal $2.53 slice of pizza The Lowdown Need a good slice of pizza? Rudy’s Pizza offers gourmet pizza for a great price. Pizza by the slice is $2.53 but customers can also buy a small 10-inch pizza for $12.42, a medium 12inch pizza for $14.67, a large 16-inch pizza for $17.44 or an extra large 18-inch pizza for $21.07. Customers also have the option to make their own pizza. Rudy’s also serves salad, breadstick, Pocket Za’s, cookies, cheesecakes and cherry turnovers. There are vegetarian, vegan and gluten-free options as well! They also have a tap of craft beers, which they rotate as well as wine and non-alcoholic beverages.
restaurant that offers nigiri and sashimi rolls like: California rolls, red salmon nigiri, spicy tuna rolls, caterpillar rolls and salmon sashimi. Rolls range from $1.50 to $3.50 a plate. They also serve miso soup, udon soup, steamed rice, salad, pot stickers, egg rolls and other dishes. There have desserts like fresh fruit, mocha ice cream, cheesecake, tiramisu, apple cinnamon rolls, deep fried Oreos and deep fried bananas. They also serve beer, wine, sake, tea and other non-alcoholic beverages.
Caffe Adagio 1435 Railroad Ave, Bellingham 260.671.1198, caffeadagio.com Monday–Saturday 7am–6pm
The Deal Large bowl of soup with crackers $4.59 The Lowdown Caffe Adagio is a little café on Railroad Avenue with delicious hot beverages that will warm you up. They offer espressos, cappuccinos, lattes, Americanos, lattes and tea. They also serve sandwiches, salads and soups as well as gluten-free cookies, pastries, biscotti, chocolate truffles and cookies.
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AB Crepes 1311 Railroad Ave, Bellingham 360.325.1311, facebook.com/pages/AB-Crepes Tuesday and Sunday 9am–9pm, Wednesday–Thursday 9am–2am, Friday– Saturday 9am– 2:30am
The Deal $3.50 cinnamon and sugar or butter and sea salt crepe
The Lowdown AB Crepes serves the best of both worlds.
They make sweet and savory crepes ranging from $3.50 to $7.99 so customers can stop by for a savory or sweet snack or grab a dessert.
Mallard Ice Cream
1329 Railroad Ave, Bellingham 360.715.1005, espressoavellino.com Monday– Friday 6am– 7pm Saturday and Sunday 7am–7pm
1323 Railroad Ave, Bellingham, 360.734.3884, mallardicecream.com Monday–Thursday and Sunday 11am–10pm, Friday–Saturday 11am–11pm
The Deal Tea $1.95 and a day old bagel $0.89 The Lowdown Looking for a nice cup of Joe or a
The Deal $2 half scoop of ice cream, $2.99 single scoop of
warm cup of tea? Avellino, located in downtown Bellingham brews coffee and specialty drinks by the cup. They blend all of their own spices and teas that they get from Wonderland Tea and Spices as well as loose-leaf teas. They also offer muffins, cinnamon rolls, biscuits, scones, pies, cookies, brownies and other yummy treats.
The Lowdown Mallard Ice Cream is known for their out-
landish ice cream flavors. Their flavors rotate but they have ice cream flavors that range from classics like chocolate and cookies & cream to weird flavors like butternut squash with salt and pepper, whiskey fig and licorice. They serve ice cream in half scoops for $2, single scoops for $2.99, double scoops for $4.38, triple scoops for $5.50. AB CREPES
1 gal, 5 lunches,
BY DAKOTA MACKEY
Initially when my editor asked me to eat five lunches on $20 I thought, no way is that possible. Regardless of my skepticism, I took on the challenge, not knowing how I would find quality meals for $4 a piece. I set out to eat on a budget, while simultaneously supporting local business—after all, eating off the McDonalds Dollar Menu is cheating. After diving in, I quickly realized it would be impossible to tip fairly and stick to my budget. Since I’ve worked in the restaurant industry, I decided to tip out of pocket. Questions also arose about what makes a good lunch. Can a bagel be lunch? I was surprisingly satisfied with a whole-wheat bagel with cream cheese. What seemed impossible ended up being local, diverse, scrumptious and absolutely cheap.
Day 1 Mambo Italiano Zuppa del Giorno Cup; $3.26 1303 12th St., Bellingham 360.734.7677
Day 2 Bagelry Bagel with Cream Cheese; $2.60 1319 Railroad Ave., Bellingham 360.676.5288
Day 3 Avenue Bread Egganue; $4.90 1313 Railroad Ave., Bellingham 360.715.3354
Day 4 Goat Mountain Pizza Pizza; $4.50 215 W Holly St., Bellingham 360.510.6336
Day 5 Soy House 2 Pork and Shrimp Spring Rolls; $4.33 414 W Bakerview Rd., Bellingham 360.393.3585
*This sum does include tax, but not tip.
105 E. Chestnut Street, Bellingham 360.223.9165, wasabeesushi.com Open Tuesday– Friday 12pm–2:30pm and 5:30pm–8:30pm, Saturday 5:30–7:30
400 W. Holly Street, Bellingham 360.393.4857, soyhouserestaurant.com Open Monday– Saturday 11am–9pm, Sunday 11am–7pm
The Deal $1.50- $7.99 plates of sushi The Lowdown Want great sushi with great
The Deal $8.25 Bon Mi Sandwich, $8.99 Pho The Lowdown Soy House, located in downtown
atmosphere? WasaBee, located in downtown Bellingham offers a dim lit tranquil setting with their sushi. Their most popular rolls are the Spicy Dragon, King California, Baja California, Sriracha Chicken and Spicy Tuna rolls. Six-piece roll plates range from $2.99-$7.99. They also have two-piece nigiri roll plates ranging from $1.50-$3.99. They also serve miso soup, green salads, Wakame seaweed salads, edamame, steamed dumplings, sushi rice and green tea ice cream.
Bellingham, offers Vietnamese cuisine for a great price and flavors that warm and excite the palette. Their appetizers include barbecued baby back ribs, honey walnut prawns, spring rolls, egg rolls and much more and range from $1.50-$12.99. They also offer rice dishes, pho noodle soups, Vietnamese sandwiches, pizza and other traditional Vietnamese dishes. In the mood for something sweet? Soy House serves baked banana, sweet coconut pudding and coconut banana bread pudding to satisfy any sweet cravings.
Pho 99 3503 S. Byron St., Bellingham 360.647.8471, pho99.us Monday–Friday 11am– 9:45pm, Saturday–Sunday 10am–9:45pm
The Deal $6.75 small Pho The Lowdown If you want something to warm you up during the cold winter months or calm your craving for Vietnamese food, Pho 99 has authentic Vietnamese cuisine for a reasonable price. Their pho comes in three sizes: a small for $6.75, a large for $7.25 and an extra large for $9.25. They have pho “for the beginners” and for “the adventurers,” so whether you’re an expert or a first-timer there’s something for everyone. They also serve egg noodle soup, appetizers, vegetarian options, rice plates and other traditional Vietnamese dishes.
Coconut Kenny’s 2220 James Street, Bellingham 360.647.9273, coconutkennys.com Open Monday– Saturday 11am– 9pm, Sunday 12pm– 9pm
The Deal $5.99 one-topping pizzas The Lowdown Coconut Kenny’s has everything from pizzas and sandwiches to wings and nachos. They offer pizzas starting at $5.99 for a small one topping pizza and $13.99 for a large one topping pizza. The cost depends on how many toppings are on the pizza. Their full sandwiches are $8.29 and half sandwiches are $4.79. They also offer strawberry swirl cheesecake, double chocolate brownies and cinnamon balls for those who need a little sweetness in their life.
Fiamma Burger 1309 Railroad Ave, Bellingham 360.733.7374, fiammaburger.com Sunday– Thursday 6:59am–9pm, Friday–Saturday 6:59am–10pm
The Deal $3.95 hot dog, $3.50 mini burger and $5.25 burger The Lowdown In the mood for some delicious and interesting burgers? Fiamma Burger, the sister restaurant to La Fiamma Pizza has everything from the classic All-American burger, the Latin inspired S.W. Burger to the Lamb burger and everything in between. Their burgers range from $5.25 to $7.95. Customers can customize your burger by choosing a beef, turkey, chicken sausage, chicken breast, bison, salmon, lamb or veggie patty. There are also add-ons like bacon,
guacamole, hot green chilies, grilled onions, mushrooms, a fried egg, a scoop of chili, cheese or whole wheat buns, which allows customers to customize their burgers even more! Fiamma Burger also serves Fiamma dogs, frozen custard, fries, onion rings, sweet potato fries, garlic fries, green salad and Fiamma chili. They also carry milkshakes, frozen lemonade slushy, the Orange Bang, the Creamy Bang, beer and wine.
Man Pies 1215 Railroad Ave, Bellingham, Wash., 98225 360.306.8805, www.manpies.com Open Monday–Tuesday 11am–10pm, Wednesday– Saturday 11am–3am, Sunday 11am–8pm
The Deal Classic Chicken, Spicy Pork or Roasted Zucchini and Eggplant pies for $6.91 each The Lowdown Comfort food has a name and that name is Man Pies. Located on Railroad Avenue in the heart of downtown Bellingham you can sit down and enjoy some great savory pies for under $10. They also offer soup, salad, wine and beer as well as homemade desserts!
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big bang for your
La Fiamma Pizza 200 E. Chestnut St., Bellingham 360.647.0060, .lafiamma.com Monday–Thursday 11am–9pm, Friday–Saturday 11am–10pm, Sunday 12pm–9pm
The Deal $7.95 Panini, $13.75 pizza 11-inch pizza
The Lowdown Masters of hand tossed crust and local toppings, La Fiamma Pizza offers pizza as well as panini and pasta entrees. Their pizzas range from $13.75 to $25.25. The pizzas come in two sizes, the medium 11-inch pizza, which can feed one or two people and the large 15-inch pizza, which can feed between two and four people. Vegetarian pizzas are available like the Greek Havoc and the Pizza Margherita Supremo, seafood pizzas like the Smoked Salmon, pesto pizzas and of course pizzas for the “omnivorous” like the Pulled Pork pizza and the Sweet and Savory pizza. They also have soups, salads and antipasti such as olive tapenade, Tuscan white bean hummus, Mediterranean chips and salsa and Grandma Matalo’s meatball pot.
On Rice 206 N Samish Way, Bellingham 360.714.9995, onricethai.com Monday– Friday 11am– 9:30pm, Saturday 11am–10pm, Sunday 12pm–9:30pm
The Deal $8.99 Phad Thai The Lowdown Sweet and spicy flavors await you LA FIAMMA PIZZA
at On Rice, which serves Thai cuisine. Dig into their signature pad thai dish with rice noodles, herbs and peanuts or sink your spoon into a range of curries. Choose your level of spice with any dish.
BAYOU ON BAY
Bayou on Bay 1300 Bay Street, Bellingham 360.752.2968, www.bayouonbay.com Open Tuesday– Thursday 11am–11pm, Friday 11am–12pm, Saturday 10am–12pm and Sunday 10am–10pm
The Deal Pork Po’Boy for $9.75, Gumbo for $10.25 and catfish for $14.75 The Lowdown Grab a sturdy booth with a friend at Bayou on Bay. Savor the southern comforts like robust pulled pork sandwiches or jambalaya. The real treat is their hushpuppies, fried cornmeal balls. Penetrate the crisp exterior with a dip into the creamy remoulade sauce. Certain entrees may break the budget, but there are plenty of options that don’t.
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Il Granaio 100 E Montgomery Ste. 110, Mount Vernon 360.419.0674, www.granaio.com Open Monday–Thursday 11 am–3:30 pm, 3:30–9 pm, Friday 11 am–3:30 pm, 3:30–10 pm, Saturday 3–10 pm, Sunday 3–9 pm
The Deal Gnocchi Gorgonzola for $10.50, Fettuccini del Mar for $13.50 The Lowdown Il Granaio is a popular Mount Vernon treasure with dishes straight out of Italy like gnocchi gorgonzola—handmade potato dumplings in a creamy, rich gorgonzola sauce. Chef and owner Alberto Candivi was born and raised right outside Milan and began pursuing his passion for cooking at age 14. Many of the lunch items are right around $10 at lunch, for example seafood options like the tempting fettuccini del mare, long, flat pasta with scallops, prawns, shrimp and mushrooms tossed in a decadent white wine sauce.
Coa Mexican Eatery 102 S. 8th St., Mount Vernon 360.840.1938, coaeatery.com Open Monday–Friday 11 am–9 pm, Saturday 8 am–12 pm, Sunday 8 am–12 am
The Deal Los Tacos for $7.50 The Lowdown Coa Mexican Eatery is a colorful Mexican restaurant with a wide range of dishes featuring a Northwest flair. Classics like carne asada with juicy sliced skirt steak, grilled vegetables, guacamole and a side of rice and beans range between about ($12$14). The deal, los tacos, is a plate of two tacos with a side of rice and beans and house salad. The slow roasted meat is topped with pickled red onions and cilantro.
Dashi Noodle Bar 1311 N. State St., Bellingham 360.305.1500, dashinoodlebar.com Open Monday–Saturday 11:30 am–10 pm
The Deal ½ soup or bun plus salad for $7.99 (Lunch only) The Lowdown What’s that splash of bright orange on State Street? Dashi Noodle Bar. Dashi sources most ingredients locally and aims to provide Japanese and Korean inspired food with a Northwest twist. The ramen, udon and Dashi (broth) are made from scratch, making for a scrumptious bowl of food. Don’t forget to top your purchase with pickled vegetables, herbs and kimchi from the condiment bar. At lunch get a half-sized bowl with a Dashi Caesar for just $7.99.
The Fork at Agate Bay 2530 North Shore Rd., Bellingham 360.733.1126, theforkatagatebay.com Open Wednesday to Friday 4–10 pm, Saturday & Sunday 8 am–10 pm
The Deal “Bar Fare” The Lowdown Located steps from Lake Whatcom, this modest restaurant with soft light, flickering candles and humble fine dining is a sanctuary. Though their dinner entrees are out of our “Cheap Eats” budget, they have a “bar fare” menu served all day that tops out at $16. Try the leek and potato fritter with preserved lemon cream mousse, arugula and truffle oil ($9) or a sausage and apple flatbread with caramelized onions, curried almonds and white cheddar from the wood fire oven ($16).
Dirty Dan Harris Steakhouse 1211 11th St., Bellingham 360.676.1087, dirtydanharris.com Open at 5 daily
The Deal “Lighter Fare” The Lowdown While steaks at this legendary
DIRTY DAN HARRIS
35-year-old establishment may exceed the $20 limit, ask to see the “lighter fare” menu, which has options like wild salmon and pear salad with candied mustard, honey mustard and baked blue cheese croutons ($18.95) or calamari Constantine with garlic sautéed calamari served over spinach ($14.95).
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Deals on Wheels
Super Mario’s El Salvadorian In 2003, Bellingham’s first food truck opened on the corner of Forest and Champion Streets, where Raquel and Mario serve up favorites like the Wonder Burrito filled with your choice of meat and an array of fresh, flavorful ingredients. super-marios.com
Roll’n Smoke Barbeque Often situated at Kulshan Brewery, Roll’n Smoke is your place for succulent pulled pork between two pieces of Hawaiian sweet bread. Also, back by popular demand, they offer pork baby back ribs. rollnsmokebbqcatering.com
WAFL STOP Waffles This truck is unique, specializing in different preparations of waffles. Coowners Paden Newberry and Kenny Spotz opened WAFL STOP in May of 2013 to delight the Bellingham with something sweet. facebook.com/ thewaflstop
StrEAT Food American Whether you want a specialty burger or a tasty falafel, pair your main course with a side of what are perhaps the best French fries in town — crispy, salty and piping hot. streatfood.me
Pepper Sisters 1055 N. State St., Bellingham 360.671.3414, peppersisters.com Open Tuesday–Thursday 4–9 pm, Friday & Saturday 4–9:30 pm
The Deal “The official split” The Lowdown Pepper Sisters has been spicing up Bellingham for years with southwest inspired food. Perhaps the best deal is to grab a friend and ask for the official split. Simply order an entrée and the kitchen will split the main part for you and give you all your own sides for just $5 extra. You will end up with two heaping plates of food for just a bit more than one entrée costs. Try this with the red chili pesto burrito filled with sautéed vegetables, cheese and chilies.
© Lauren Foote
Re mo d e l
H A B I TAT
A Master Bath Worth Waiting For BY LAUREN FRITZEN
ur master bath remodel had been a long time coming. It started in my head when we bought our 1920s Tudor in Bellingham 13 years ago. The unfinished attic had been remodeled in the 80s, and the bath was added then—good space, but the dark wallpaper, phone booth-sized shower and graying linoleum floors were showing their age. Fast-forward a decade and we were finally ready to gut the existing bath and start over. Being on a budget, we decided to do as much of the work as we could ourselves. This was our first big remodel project, and looking back, I can see we were more than a little naïve. We got as far as pulling out the tub and ripping up flooring when a series of family crises took over our lives. The bathroom project was put on hold as I shuttled between Bellingham and Seattle, caring for and eventually saying farewell to beloved family members. Suffice to say, by last spring I was sorely in need of a fully functioning master bath, and craved a restful retreat. I was also beyond a full-on DIY project—I really just wanted to get this bathroom done. I turned to Jill Delaney of Delaney Designs, who helped me visualize the possibilities of the space and created a layout of our soon-to-be dream bath. My musthaves included a walk-in tiled shower, vintage claw-foot tub and heated flooring. I envisioned a clean, airy space with a vintage vibe that respected the period-style of the house.
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H AB I TAT Rem ode l
After a couple of sourcing expeditions together, I could see that Jill not only shared my design sense, she also understood our budget constraints and enjoyed the challenge of bringing it all together. “A few key choices in this project pulled all of the elements together and gave the room the warm retreat-feel my clients were after,” said Jill. Our biggest score was the subway-size travertine tiles she found at the RE Store – enough to do an entire walk-in shower! Then I found a claw-foot tub on Craigslist, just a few blocks away. It came out of its original 1900 home, a little rusty on the outside, but nearly perfect inside. With these essential purchases now taking up space in our garage, I turned to Dan Coffey of Coffey Construction to handle the build. During the course of interviewing contractors, I soon realized that bathroom remodels can be complex; they usually involve carpenters, electricians, plumbers and tile setters. So glad we’d decided against DIY. I also discovered that it really pays to get a number of bids. I was astounded at the range of bids from one contractor to the next. One of the few elements of the original bath that I wanted to keep was the bead board walls. It would have been much easier to tear them down and put up fresh drywall, but Dan and his team carefully preserved them, removing where necessary, then patching in as needed. Adding a chair rail to hide a seam worked perfectly to frame the claw-foot tub and give the space some old-time charm. “It’s always fun to work with a client to preserve the original integrity of the home,” said Dan. Making space for a separate tub and walk-in shower meant giving up a double vanity, which wasn’t a hardship, as we have a small vanity sink area in the master bedroom. Jill and I found a dresser-style vanity with a limestone top that would blend well with the travertine shower. The walk-in shower design turned into more of an organic process. I had originally intended the outside half-wall to be tile, but soon realized the 3-ft. by 5-ft. shower would feel dark and narrow. We finally agreed that a glass wall would open up the entire room, and allow us to see the beautiful travertine from all angles. Scrap pieces of Diano Reale marble were transformed into a bench seat 94 NorthSoundLife.com
and wall cap for the partial end wall. For a bargain price, they add a subtle touch of polished contrast to the travertine. The large built-in niche, tiled with beach glass-inspired mosaic, pulls in the wall color and adds another layer of texture to the room. “I really trusted tile-setter Alex Litovchenko’s guidance on this project. He’s an old-world craftsman who learned his trade while living near the shores of the Black Sea,” Dan said. I wasn’t excited about having tile on the floor as well as in the shower; I really wanted to create a warm and cozy atmosphere. Jill solved this by finding tile flooring made to look like distressed, wide-plank wood, which anchors the room with its informal, rustic style. And having heat underneath ensures that it never feels cold on bare feet. With the major elements coming together, we turned to more decorative details like wall color, lighting and fixtures. My “inspiration piece” was a Peggy Hopper print of a beautiful Hawaiian woman that my husband and I had brought home from a trip decades before. I couldn’t imagine our bathroom without her. The wall color, Benjamin Moore’s “Rain,” matches the blue-green of the painting’s background. The woodwork was painted a warm off-white, Benjamin Moore’s “Mascarpone.” The modest old tub was dressed up with vintage-style fixtures and coat of a buttery gold paint. We made sure to have the claw feet sand blasted first so their detail would pop. As the room came together over the next few weeks, one of the final hurdles was getting the heavy, unwieldy tub up our narrow, steep stairway and into the bathroom. In the end, it took three generous guys and the promise of home-brew and enchiladas to get the job done. The remodel took a few weeks, but considering how long we had waited, the time flew by. Being part of the collaborative process with a team of professionals was a good distraction during a difficult time of life, and the end product is a spirit-lifting, serene sanctuary that has quickly become my favorite room in the house.
© Photography by Lauren Foote
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© Lauren Foote
7 Good Things · Dining Guide · Drink of the Month
Fat Pie Pizza BY DAKOTA MACKEY
ellingham has a few great spots that serve up their particular delicious version of the cheese-laden pie. New to the mix, however, is Fat Pie Pizza, a bustling joint that specializes in the infamous Chicago-style crust, as well as the lesser-known Detroit crust. Owner James Swift dreamed up Fat Pie Pizza after holding a few pizza parties for friends at his own house. The house itself has several professional pizza ovens and his chefs made pizzas often for guests. Swift’s assistant Charlotte Remick said Swift often goes on a “quest” to remake something he once tried on a trip or even from his childhood. He won’t stop until he tastes the best recipe of the food he is replicating. He did this with donuts, ice cream and now, pizza. Swift heads the Raptor Group, a company that owns several other food businesses in town including Rocket Donuts and Acme Ice Cream. It only makes sense then that Fat Pie Pizza landed at the corner of 11th and Harris, right next to the new location of Rocket Donuts. Lacey Thompson, Executive Chef of Raptor Group for nine years, took on the challenge of making the perfect crust and developing flavors of pizza to go along with it. Not to be confused with the pan pizza served at baseball games, Chicago-style crust is tall, but not dense. continued on page 100 …
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Experience Hands-on Cooking while enjoying a Full Five Course Meal including wine pairing!
From 6 p.m. to 9 p.m. Chef Perry Mascitti of
Tulalip Resort Casino oversees the entire resort’s food programs cooks up five courses with wine pairings provided by Samson Estates Winery. For complete menu and details go to meethechef-perrymascitti.eventbrite .com or call 360.483.4576 ext. 4. SPONSORED BY: NORTH SOUND LIFE
judd & black Your Hometown Appliance Store!
WHATCOM • SKAGIT • SAN JUAN • ISLAND
D i ni ng G u i d e
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
ISLANDS 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 dining experiences you’ll likely experience. The outside eating area of this restaurant — located almost midway between Friday Harbor and Roche Harbor on San Juan Island — opened last year and 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 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 by a Chocolate Panna Cotta paired perfectly with a pear liquor. Every bite offered freshness and flavor. The food was largely local and every dish was garnished with flowers from owner and executive chef Gretchen Allison’s own garden. THE FREELAND CAFE American/Hawaiian 1642 E. Main St., Freeland 360.331.9945 For more than 35 years, The Freeland Cafe’s been serving Whidbey Island locals a dawntill-dinner menu of American breakfast classics
with a mix of Hawaiian flavors. A stack of three savory pancakes stuffed with delicious, sweet blueberries marks a signature favorite among the carb-craving regulars, while a hearty egg breakfast with crisp, sizzling bacon charms away the hunger of nostalgic hometown diners; add Hawaiian-style rice with Spam and gravy for a more exotic breakfast alternative. Lined with ceiling-high windows and an eclectic mix of artwork, The Freeland Cafe offers a generous seating area situated adjacent a popular bar of the same name. Sit back and enjoy the aroma of warm syrup and coffee, and the friendly chatter of neighborly patrons as you dine back to a simpler time. TOBY’S TAVERN Seafood 8 Front St., Coupeville 360.678.4222, tobysuds.com Overlooking the scenic Penn Cove in the center of old Coupeville, Toby’s Tavern offers diners a dive bar ambience with a delicious menu of seafood favorites. Their famous bowls of Penn Cove mussels — served by the pound! — come fresh from the adjacent cove, and keep shellfish connoisseurs clamoring for a regular fix. Steamed and soaked in a scrumptious mix of simple seasonings, wine and juices, Toby’s robust offering of mussels makes for a memorable visit. Fish and chips arrive hot, deliciously flakey, and generous in size, with sides of sweet coleslaw and fries deserving mention for their merit. For those waiting among the weekend crowd of regulars, a giant chocolaty brownie will drive your mind insane, and keep your appetite satisfied before the main course earns its way into the dining room. 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, room-temperature custard topped with a layer of burnt sugar.
SKAGIT 13MOONS AT SWINOMISH CASINO & LODGE Seafood/Steak
12885 Casino Dr., Anacortes 360.588.3800, swinomishcasinoandlodge. com/dining/13moons Located within the casino 13moons is sure to catch your attention. Situated on the waterfront offering a lodge atmosphere which is warm and inviting. The menu offers a wide variety including First Plates, Entree Salads, Seafood and Beef. We started our meal with generous pours of wine. Then moved on to the Roasted Beet Salad, I am always skeptical of this as it needs to be just right, and they did not disappoint. The Filet Mignon was cooked to perfection at medium and mouth watering. This is a great choice for an evening out, you will walk away satisfied and understand why it is becoming the go to place for locals and visitors alike. CALLE Mexican 517 S. 1st St., Mount Vernon 360.336.5566, callelove.com Newly opened, this eatery is already getting attention with a write up in Sunset magazine. Known for their take on Street Tacos — with six meat fillings to choose from and handmade corn tortillas — but that’s 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. CONWAY PUB & EATERY American 8611 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.
April | May 2014 99
D I NE Di ni ng G u id e
IL GRANAIO Italian 100 E. Montgomery St., Ste. 110, Mount Vernon 360.419.0674, granaio.com 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. THE OYSTER BAR Seafood
© Diane Padys
2578 Chuckanut Dr., Bow 360.766.6185, theoysterbar.net
… continued from page 97 Thompson said that she and Swift worked on creating the perfect crust for two years. “We were constantly trying new combinations of flours, hydration, oils and seasonings,” Thompson said. “What we were looking for was something akin to a pastry dough with the flaky quality of a croissant, but the strength of a traditional Chicago-style pizza crust.” Unlike other treasured Bellingham pizzerias, Swift has no intention of doing a thin or hand-tossed crust at Fat Pie Pizza. “We are trying to fill a niche,” Restaurant Manager Kim Mindnich said. “Nobody else is doing Chicagostyle in Bellingham.” Mindnich described the pizza as a “Chicago-Bellingham style.” The pizzas come out of the kitchen about three inches tall with different toppings and cheese. They are smothered in a layer of fresh tomato sauce and surrounded by golden, cornmeal crust. The Wrigley Field, for instance, has meatballs, roasted garlic, caramelized
onions, mozzarella and the classic red sauce. Though the toppings and cheese are heavy, the crust remains flaky and uniquely flavorful. Thompson said the Detroit style came later in the concept for Fat Pie. Similar to a Sicilian-style pizza, the Detroit crust is thick and tender. Cheese is mixed in with the dough and baked in a way that comes out with an almost fried bottom. This makes the bottom crispy and what Thompson described as “deliciously cheesy.” The friendly staff emulates Swift’s enthusiasm for the pizza and cuts the first slice of pizza tableside. With three patios, Fat Pie Pizza will be a prime casual dining setting this summer. Fat Pie Pizza 1015 Harris Ave., Bellingham 360.366.8090 fatpiepizza.com
The Oyster Bar on Chuckanut Drive is perched among towering conifers above the oyster beds. The cozy restaurant is housed in a structure dating from the 1920s that has survived many incarnations. According to owner Guy Colbert, 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 its chef, Justin Gordon, has an abundance of knowledge about oysters — both local and imported — and reveals a 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. TRUMPETER PUBLIC HOUSE Gastropub 416 Myrtle St., Mt. Vernon 360.588.4515, trumpeterpublichouse.com The Trumpeter is an ideal combination of high-end, fine dining and English pub variety. Try traditional pub selections like shephard’s pie, fish and chips, or more unique choices like pork tenderloin complimented with an apricothoney glaze or crab mac and cheese with a creamy Gruyere sauce and wild-caught crab. Additionally, the Trumpeter looks to accommodate all tastes with gluten-free dishes, and the option to make any dish gluten free. Of course, a gastropub isn’t complete without beer and Trumpeter completes the dining experience with 18 taps of local and European brews. There’s also a fine selection of wines and drink choices.
WHATCOM ANTHONY’S HEARTHFIRE GRILL Beef/Seafood 7 Bellwether Way, Bellingham 360.527.3473, anthonys.com 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.
CIAO THYME ON THE SIDE CAFE Lunch 207 Unity St., Bellingham 360.927.4890, ciaothyme.com For those who have experienced Ciao Thyme’s gourmet dinners and cooking classes, the new Ciao Thyme on the Side Café is a welcome addition to the delicious work of Jessica and Mataio Gillis, owners of Ciao Thyme catering. As with everything Ciao Thyme does, 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.
Breakfast. Lunch. Dinner. Gourmet Burgers, Wings, Sandwiches and more!
BLUE FIN SUSHI Japanese
BAYOU ON BAY Cajun/Creole 1300 Bay St., Bellingham 360.752.2968, bayouonbay.com Bayou On Bay serves a wide variety of classic Cajun/Creole dishes, such as gumbo, jambalaya, po’ boy sandwiches and hush puppies, to name a few. A house-made remoulade, which accompanies many of the dishes, is worth the trip alone. The bar offers an extensive list of drink options. Bayou on Bay is a must for foodies as well as people just looking for a satisfying meal.
102 S. Samish Way, Bellingham 360.752.2583, bluefinbellingham.com At Blue Fin Sushi, fresh sushi is used to create a variety of tasty options like the Tekka roll, which is seaweed, rice and tuna. The waitstaff is friendly and it’s always entertaining to watch the chefs at work. Blue Fin also offers a full menu of non-sushi food items. Its version of fish and chips, for example, is a must-try: tempura fried salmon pieces served with sweet potato fries with a creamy wasabi sauce for dipping. Blue Fin Sushi also serves a variety of teriyaki, orange chicken and bento boxes.
Wide selection of on tap and bottled beer. Full bar with daily Happy Hours.
Billiards, Black Jack, Poker, Pull Tabs & More!
DIRTY DAN HARRIS Steakhouse BLACK FOREST STEAKHOUSE German/Steak 1263 Barkley Blvd., Bellingham 360.733.9185 638 Peace Portal Dr., Blaine 360.306.8342, blackforeststeakhouse.com Black Forest Steakhouse offers a versatile dining experience. Fancy enough for anniversaries and graduation celebrations, it’s also a place you’ll want to go to any day. Black Forest makes its steaks differently from most other steakhouses: It broils them in a 1,600-degree oven, leaving the meat tender and flavorful.
1211 11th St., Bellingham 360.676.1087, dirtydanharris.com The “dirt” on Dirty Dan Harris? In a word: excellent. The steakhouse provides warm, friendly wait-staff, quaint historic surroundings and superb food. Perhaps the best reflection on the restaurant is owner Kathy Papadakis’ waitstaff. Most 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.
slopitchcasino.com 3720 Meridian St. Bellingham
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April | May 2014 101
DRINK MONTH OF THE
A local favorite since 1973 found in historic Fairhaven district
Enjoy homecooked Mexican food and full service bar served in a relaxed atmosphere.
Place: The Black Cat
Join us for Happy Hour
Ingredients: Premium vodka, lemon, St. Germain, crème de violet, jasmine buds
7 days a week 3-6pm Appetizer Specials & Drinks
360-733-9900 1111 Harris Ave. Bellingham, WA 98225 HOURS: Sunday - Thursday: 11:30 am - 9:00 Friday & Saturday: 11:30 am - 9:30 pm Cantina - Open Late dospadres.net
WATER LILY Open for Breakfast and Lunch Outdoor Dining Patio with Views of the Marina. Burgers, Fish and Chips and more!
At Squalicum Harbor
734 Coho Way, Bellingham
360.676.0512 102 NorthSoundLife.com
avor moments of spring in this whimsical cocktail. Just one of Chat Noir, or The Black Cat’s, many crafty cocktails, the Water Lily is bright in essence and color. The crème de violet fosters a purple hue and a sweet, floral taste. Flowers dance on your tongue from the hints of St. Germain, a liqueur flavored with elderflowers. When the sweetness subsides, tang from the lemon peaks. Buds floating atop this spirit embrace the beginnings of spring. The Black Cat opened in 1987 with a French cabaret theme. The big windows overlook Fairhaven, making
for a bright space even on the grayest days. Pair your cocktail with Black Cat’s signature cheese fondue served with bread cubes and sliced apple. During the daily happy hour (4–6 p.m.) the petit fondue is $8. Grab a lover or a friend and á la vôtre—“cheers!” The Black Cat 1200 Harris Ave. Ste. 310, Bellingham Mon.–Sun. 4 p.m.– Close blackcatbellingham.com
Chuckanut Bay Distillery BY DAKOTA MACKEY
Chuckanut Bay Distillery owners Matt Howell and Kelly Andrews aim to make the highest quality spirits using as many regional ingredients as possible. So far, the pair have created a glutenfree potato vodka and a wheat vodka. Soon, their gin and coffee liqueur will hit the shelves of stores and nearby bars. The potato vodka, made exclusively of Skagit Valley Yukon Gold potatoes, won the Double Gold Medal at the New York International Spirits Competition. Chuckanut Bay Distillery is now one of two vodkas in the world to have this award. “Our potato vodka has the character of potatoes,” Howell said. “It has Skagit Valley terroir.” This competition also named them Washington State Distillery of the year. Chuckanut Bay Distillery has only been open for business since October 2013, but Howell and Andrews are already distributing their products all © Photography by Jeremiah O’Hagan
over Whatcom, Skagit and King counties. The duo originally came up with the idea to distill their own spirits in 2008, but it wasn’t until 2011 that they formed Chuckanut Bay Distillery. Andrews previously worked as a brewer at Hales, while Howell worked in the wine industry. Both had passion and a curiosity for distillation and fermentation. Howell remembers that one day Andrews called him up and said, “Aren’t you sick of working 80 hours a week for someone else? Let’s start our own business.” Immediately the business partners knew they wanted to source ingredients for the spirits locally. “It doesn’t make sense to outsource ingredients when people are struggling locally,” Howell said. “We have such wonderful farmlands.” Howell emphasized how good it feels to know the people they are doing business with. He said many farmers have extra land that isn’t used because there isn’t a
Sourcing locally is vitally important because of the craft nature of our product.
demand for extra crop. Chuckanut Bay Distillery’s potato vodka uses, on average, 37 potatoes per bottle to ensure a “well-rounded spirit with a long, smooth finish.” Spirit enthusiasts and curious newbies alike can taste this potato vodka along with Howell and Andrew’s other products in their tasting room at 1115 Railroad Avenue Friday and Saturday 11 a.m. to 4 p.m.. 1115 Railroad Ave., Bellingham 360.738.7179, chuckanutbaydistillery.com April | May 2014 103
FIAMMA BURGER All-natural Burgers 1309 Railroad Ave., Bellingham 360.733.7374, fiammaburger.com
Experience Chef Derek Som’s Northwest Fresh Cuisine while sipping on one of our “ Best of the Northwest” cocktails. Enjoy entertainment that ranges from Top DJs to Open Mic Night and exciting giveaways. Live entertainment on weekends that showcases local musicians. Home to Bellingham’s largest outdoor covered heated patio.
NORTH WEST WINNER
Best Western Plus Lakeway Inn 714 Lakeway Dr. Bellingham, WA 360.746.6476 | Open Daily 4pm - close Bellinghamrestaurant.com
One word speaks volumes about Fiamma Burger: variety. With six different patty types (including homemade veggie, bison and salmon) and more than 17 menu options, there are endless possibilities for a burger masterpiece. You can even get a “burger in a bowl,” served without the bread. And with extra things to add on like fire-roasted green chiles or a scoop of chili, it could take a long time to find your perfect creation. All burgers are served on a fresh-baked egg bun, with crisp lettuce and all the usual fixings. Spice it up with chipotle ketchup, spicy mustard, or curry mayo, then cool it down with a beer or milkshake. FIRESIDE MARTINI & WINE BAR Dinner/Bar 416 W. Bakerview Rd., Bellingham 360.738.1000, firesidemartini.com Fireside is out to make a name for itself. By using fresh, local ingredients and a menu that changes on an almost daily basis (based on what’s fresh at the market that day), the Fireside has a lot to offer the casual diner and those more focused on detail. The Fireside claims to have the largest “by the glass” wine selection in Bellingham, none of which are served anywhere else in the area. Cocktails are based on in-house infusions of spirits and it’s a collection found only at Fireside. Beer options range from local to obscure to international. The decor in Fireside is welcoming and intimate, with couches and armchairs throughout the lounge.
DINING The perfect place
GIUSEPPE’S AL PORTO Italian 21 Bellwether Way, Bellingham 360.714.8412, giuseppesitalian.com Giuseppe’s Al Porto Ristorante Italiano provides an enhanced dining experience to its customers, including outside seating that provides diners with the joy of eating by the water and taking in the sights of beautiful Bellingham Bay. The classic Italian dining that earned Giuseppe’s the reputation as the finest Italian restaurant in Bellingham is still going strong. Whether you try the chicken marsala, happy hour specials or three-course, early-dinner specials, your mouth will water. Daily specials and the full menu include meat specialties, fresh seafood and authentic Italian pastas.
forrelaxed your wedding! Enjoy fine dining in an intimate atmosphere at the multiple award-winning Steak House and Wine Room. Open 5pm daily. Reservations are not required, but highly recommended.
KURU KURU SUSHI Japanese/Sushi 11 Bellwether Way, Bellingham 360.392.8224, kurukurubellingham.com
EXPERIENCEEVERYTHING 24/7 ACTION S i l v e r R e e f C a s i n o. c o m • ( 8 6 6 ) 3 8 3 - 0 7 7 7 I-5 Exit 260 • 4 Min. West • Haxton Way at Slater Road Management reserves all rights. ©2014 Silver Reef Casino
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.
MAGDALENAS Crêperie, European 1200 10th St., Ste. 103, Bellingham 360.483.8569, magdalenascreperie.com Paris, London, New York, Vancouver and Bellingham have them. Little shops where the aromas of sweet and savory crêpes, custom sandwiches and hot soup du jour fill the air. With a formidable selection of crêpes, it’ll take more than one trip to decide which is better, sweet or savory. But at this eatery, it is criminal to pass up the sweet little numbers filled with velvety smooth vanilla-flavored cream cheese, white chocolate and your choice of fresh fruit. A crêpe option for every crêpe crave.
The following selections have made it past our taste bud test and into our top seven this issue. Step out and give them a try, you won’t be disappointed.
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.
can be made as spicy as you want them to be, between one and four stars.
Goat Mountain’s potato bacon pizza is irresistible. Thin layers of potato, cheese, herbs and bacon — oh my! 360.510.6336, goatmountainpizza.com.
Diamond Jim’s serves a mean reuben. Delicious thick slices of Boar’s Head pastrami, fresh rye and melted cheese make sandwich a real treat. 360.734.8687, Diamondjimsgrill.com
THE TABLE Pasta 100 N. Commercial St., Bellingham 360.594.6000, bellinghampasta.com Folks who have enjoyed the fresh, handmade pastas of the Bellingham Pasta Co. from their local market can now experience them served with a helping of marinara, alfredo or pesto sauce at the Pasta Co.’s restaurant, The Table, which is named for the long family-style table that fills the center of the dining room. Pasta is not the only item on the menu: starters, salads, sandwiches, pot pies and desserts round out the selections.
Copper Hog takes the oftendespised vegetable, brussel sprouts to a whole new level by frying them and then drizzling them with balsamic reduction. 360.927.7888, thecopperhog.com
4 5 6 7
We like Anthony Hearthfire Grill’s seared beef tenderloin strips with red onion and garlic soy-lime glaze. 360.527.3473, anthonys.com
Spice up your night with Pepper Sister’s mashed potato flautas. With a crunchy exterior and oh-so soft center, these are exceptional. 360.671.3414, peppersisters.com
The chocolate mousse at The Table is the perfect flavor and texture — creamy and positively sinful. 360.594.6000, bellinghampasta.com.
Our staff agreed the yam fries at Scotty Brown’s are everything you’d want in a fried vegetable. 360.306.8823 brownsrestaurantgroup.com > scottybrowns
April | May 2014 105
TH E TOWN E vent s
LA BOHEME APR. 13, 2 P.M.
CLASSICAL LA BOHEME
APRIL 13, 2 P.M.
The Metropolitan Opera’s La Boheme will be streamed right to the comfortable seats of the San Juan Community Theatre. Puccini’s classic love story is the most often performed opera in The Metropolitan Opera’s history. Recorded in high definition, this show is not one to miss. Follow Anita Hartig in her role as Mimi and Vittorio Grigolo in his role as Rodolfo. San Juan Community Theatre 100 2nd St., Friday Harbor 360.378.3210, sjctheatre.org BEETHOVEN’S NINTH SYMPHONY MAY 4, 3 P.M.
Whatcom Symphony Orchestra is pleased to present their spring concert, featuring soprano Kimberly Giordano, mezzosoprano Kathryn Weld, tenor Ross 106 NorthSoundLife.com
Hauck and baritone Charles Robert Stephens, accompanied by the Whatcom Chorale. Beethoven composed his Ninth Symphony as a celebration of his faith in mankind. Don’t miss Whatcom Symphony Orchestra’s closing concert of the season. Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080, mountbakertheatre.com
CONCERTS BATTLEFIELD BAND APRIL 4, 7:30 P.M.
Join the Battlefield Band for their 15th performance in Friday Harbor since the early 1990s. The island’s favorite Scottish band is back to carry on their motto, “Forward with Scotland’s Past.” Their mix of ancient and modern traditional music has been delighting audiences for more than four decades. Alasdair White, Sean O’Donnell, Mike Katz and Ewen
Henderson will play for this particular performance. San Juan Community Theatre 100 2nd St., Friday Harbor 360.378.3210, sjctheatre.org
APRIL 18, 9:30 P.M.
Since 2012, The Dip has been rocking the Northwest with their funkified soul music. Known for their horns, The Dip has done covers as well as original tunes. See them live on The Green Frog’s stage for a night of booty shakin’ fun. The Green Frog 1015 N. State St., Bellingham acoustictavern.com
Have an event you’d like to see listed here? Write us at email@example.com.
SAN JUAN SINGERS APRIL 11– 12, 7:30 P.M.
San Juan Island’s community of singers will come together for a night of wellknown music. The chorus will sing hits from movie soundtracks, especially those with award winning theme songs.
The ulTimaTe girls nighT ouT
fri apr 4 Th & saT apr 5 Th Tickets Only $25
San Juan Community Theatre 100 2nd St., Friday Harbor. 360.378.3210, sjctheatre.org
SUDDEN VALLEY JAZZ
APRIL 14, 3:00 P.M.
Alan Parsons Live Project • MAY 5 TH
The Friends of the Sudden Valley Library welcome the community to join them in a fundraiser to benefit the construction of the South Whatcom Public Library. The FoSV are renovating a 6500 sq ft space for use as a library, which will serve the needs of the Sudden Valley community. Sudden Valley Dance Barn Gate 2, 8 Barnview Ct., Bellingham 360.671.1709, suddenvalley.com> fosvl-jazz_flyer
Happy Together • JULY 9 TH The Beach Boys • AUG 31 ST
EXPERIENCEeveryThing 24/7 acTion
S i l v e r R e e f C a s i n o. c o m • ( 8 6 6 ) 3 8 3 - 0 7 7 7 I-5 Exit 260 • 4 Min. West • Haxton Way at Slater Road Management reserves all rights. ©2014 Silver Reef Casino
FAMILY FRIENDLY KIDS SHOW APRIL 19, 4 P.M.
Every once in a while The Green Frog takes a break from their adult crowd to host an early evening for kids. With music and fun activities, this event is fit for the whole family. The Green Frog 1015 N. State St., Bellingham acoustictavern.com ANNIE MAY 9– 10, 7:30 P.M.
Celebrate San Juan Community Theatre’s 25th anniversary with the hit production of “Annie.” The story of a talented orphan first charmed audiences in the original production in 1989. Now tunes from the show including “Hard Knock Life” and “Tomorrow” are well known around the country. Don’t miss this brilliant cast of islanders take on the roles of the star characters. San Juan Community Theatre 100 2nd St., Friday Harbor. 360.378.3210, sjctheatre.org
April | May 2014 107
SHREK: THE MUSICAL MAY 10, 7:30 P.M.
The heartwarming and hilarious story of a loveable ogre, Shrek The Musical is part romance, part fairytale and a lot of fun! With his hilarious sidekick Donkey, Shrek has to rescue a princess, but it all goes sideways. McIntyre Hall 5201 E. College Way, Mount Vernon 360.416.7727, Mcintyrehall.org
MUSEUM VICTORIAN SECRETS: THE ERA OF INNOVATION APRIL 12, 7:30 P.M.
Go back in time to the Victorian era, which Whatcom Museum describes as an “era of innovation.” The themed night involves historical trivia, invention and more fun activities. Old City Hall 121 Prospect St., Bellingham whatcommuseum.org
RADICAL REPETITION: FROM ALBERS TO WARHOL APRIL 19
“Radical Repetition” takes a close look at imagery in art since the 1960s. The exhibit focuses primarily on prints, but there are also pieces in glass sculpture and painting for this theme. Expose yourself to large collection of innovation from different artists creating representational and abstract pieces. The Lightcatcher 250 Flora St., Bellingham whatcommuseum.org
DANCE TOCATO TANGO APR. 3, 8 P.M.
Enjoy live music as this classic Tango band sweeps you off your feet… and onto the dance floor. With a name meaning “driven crazy by tango”, Tocato Tango features piano, bass, cello, guitar, accordion and vocals, all mixing to create a unique upbeat tempo. Join in the festivities for a fun filled evening. Skylark’s Hidden Cafe 1308 11th St., Fairhaven, Bellingham 369.715.3642, skylarkshiddencafe.com
BRONKAR LEE APR. 24, 10 A.M.
5RHYTHMS SWEAT YOUR PRAYERS APR. 6, 10:30 A.M.
Presence Studio gives you the opportunity that offers healing and aliveness through the practice of dance. There are five distinct rhythmic patterns practiced: flowing, staccato, chaos, lyrical and stillness. While physical, participating in this event is also spiritual as the dance allows you meditation through movement. No previous experience needed. Presence Studio 1412 Cornwall Ave., Bellingham 360.223.5449, presence-studio.com CONTRA DANCE APR. 26, 7 P.M.
The Bellingham Country Dance Society is giving Bellingham a chance to learn the art of Contra dancing. Experience this
New England style country dancing with a live band at the Fairhaven library. No experience is needed to have a good time. Fairhaven Library 1117 12th St., Bellingham 360.676.1554, www.fairhaven.com
VISUAL ARTS LIFE CYCLES
APR. 19, 7:30 P.M.
A celebration of the mountain bike and mountain biking, Life Cycles is a documentary that traces the history of the mountain bike from the early years to its current state. The audience gets to ride along with the filmmakers through beautiful scenery and challenging weather. A bonus film, Follow Me, will be screened
MEDORA APR. 29, 5:30 P.M.
afterward. Follow Me is an exploration of why we love to ride. Lincoln Theatre 712 South First St., Mount Vernon 360.336.8955, Lincolntheatre.org ITVS COMMUNITY CINEMA: MEDORA APR. 29, 5:30 P.M.
As part of the ITVS Community Cinema series, the Pickford Film Center presents a free screening of Medora. This documentary follows the parallel fight for survival of the town of Medora along with its varsity basketball team players. While the town struggles to regain it’s once booming economy, the team struggles to break out of their long losing streak. The documentary follows the players on and off court, showing the true struggle of a dwindling town. Pickford Film Center 1318 Bay St., Bellingham 369.647.1300, pickfordcinema.org
SPECIAL EVENTS A TASTE FOR POETRY APR. 22, 6 P.M.
Is there a better pairing than poetry and a memorable meal? Probably not. Sue C. Boynton contest winner Angela Belcaster will do a reading as you enjoy a meal that is prepared by the Ciao Thyme culinary geniuses. Your taste buds and ears will never be happier. Ciao Thyme 207 Unity St., Bellingham 360.733.5793, firstname.lastname@example.org
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BRONKAR LEE: CIRCUS OF SOUND APR. 24, 10 A.M., 12:15 P.M.
Having been featured on television shows such as America’s Got Talent, and Good Morning Sacramento, Bronkar Lee brings his talents to the Mount Baker Theatre stage. Brought to you through the Mount Baker Theatre’s Education Program, this is an unforgettable event for all ages. Lee’s show consists of a blend of music, comedy and raw skill, not to mention an unbelievable amount of energy, coming together to create a show you won’t want to miss. Mount Baker Theatre 104 N. Commercial St., Bellingham 360.733.5793, mountbakertheatre.com LET THERE BE MUSIC APR. 26, 5:30 P.M.
The Bellingham Festival of Music’s annual dinner auction will make for an evening filled with fun and all for a good cause. Manca Valum is featured as the festival auctioneer and there will be a ton of great items available for auction. There will also be a sit-down dinner. Black and white attire is suggested as there will be prize for the most creative black and white colored attire.
STEVE MARTIN AND THE STEEP CANYON RANGERS Steve Martin and the Steep Canyon Rangers will grace Bellingham with their presence this May for a concert featuring singer-songwriter Edie Brickell. The group will play songs from their album Love Has Come for You. The concert will feature new material by Martin and Brickell as well as the combination of blue grass and comedy that Martin and the Steep Canyon Rangers have performed at endless sold-out shows around the country. May 10, 8:30 P.M. Mount Baker Theatre 104 N. Commercial St., Bellingham 360.733.5793, mountbakertheatre.com
Bellingham Golf & Country Club 3729 Meridian St., Bellingham 360.733.3450, bellinghamgcc.com
THEATER A MIDSUMMER NIGHT’S DREAM APR. 18, 19 7:30 AND APR. 27 2:00 P.M.
Benjamin Britten’s interpretation of the William Shakespeare’s magic classic is directed by Jay Rozendaal and Amber Sudduth Bone. This co-production of the WWU Theatre Department and the WWU Chamber Orchestra features the talented singers of the WWU Opera Studio. PAC Mainstage Theatre 516 High St., Bellingham 360.650.3876, wwu.edu/theatredance/ events THE MOUSE THAT ROARED MAY 1, 2014
This hilarious comedy is about a small nation that declares war on the United States in order to lose, so they can accept foreign aid. An absurd, humorous look at some serious issues, the Mouse That Roared is sure to entertain. Directed by John Gonzales. The Claire VG Thomas Theatre 655 Front St., Lynden 360.354.4425, clairevgtheatre.com WOMEN OF LOCKERBIE APR. 17, 7:30 P.M.
Written by Deborah Brevoort and directed by Shawn Fuller comes the story about the triumph of love over hate. A mother from New Jersey searches desperately for her son’s remains after a fatal plane crash. After meeting the government fighting Women of Lockerbie, the group comes together to convert acts of hate into acts of love. Bellingham Theatre Guild 1600 H St., Bellingham 360.733.1811, bellinghamtheatreguild.com NATIONAL GRILLED CHEESE DAY APRIL 12
Happy National Grilled Cheese Day! What better way to celebrate the cheesy goodness between two slabs of crusty bread than to pair it with a brew at The Green Frog. Make it fancy with sliced apple, Gorgonzola and bacon or even try it with mac n cheese in the middle. The Green Frog, 1015 N. State St., Bellingham acoustictavern.com
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TH E TOWN E vent s
Out of Town SEATTLE THE LANE JAMES BAND APRIL 11, 6 P.M.
This eight piece band is an ensemble of great players coming together to put on a great show. They will feature songs from their new album With a Little Help, and the proceeds from the show and album sales will go toward to fight PTSD. Nectar Lounge 412 N. 36th St., Seattle 206.632.2020, nectarlounge.com BEWILD
APRIL 17, 7 P.M.
Be inspired to grasp your adventurous side. The Mountaineers invites you to partake in the first of four-part package of different exciting speakers and films. This first event features kayaking hero Ben Stookesberry as a guest speaker. The purchase of the first ticket gives you access to the other three later events. Come early to grab a beer or glass of wine and have your pick of seating. The Mountaineers Program Center 7700 Sand Point Way NE, Seattle 206.521.6000, nectarlounge.com
ROCCO Coming from the Netherlands is the award-winning dance group Emio Greco | PC to give a unique dance experience, which has been described as a dance performance about physical and psychological extremes. Rocco is about dancers becoming boxers and boxers becoming dancers. Vancouver Playhouse APRIL 5, 8 P.M. 601 Hamilton Street, Vancouver 604.801.6225, dancehouse.ca
VANCOUVER SYMPHONY ORCHESTRA APRIL 27, 8 P.M.
The Vancouver Symphony Orchestra presents new music in their production Adjusting the Sails. With music by Kurt Weill, this concert features violinist Joan Blackman. Come enjoy beautiful sound in one of Vancouverâ&#x20AC;&#x2122;s newest venues. Orpheum Annex 823 Seymour St., Vancouver 604.876.3434, vancouversymphony.ca
The Sce ne
T H E TOWN
The Whatcom Humane Society hosted an elegant evening of wine and good food at the Bellingham Cruise Terminal on Feb. 28. Ticket-holders received chances to win an instant wine cellar. The event raised more than $16,000 to help stray, unwanted and abused animals in Whatcom County.
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N OT ES
F i nal Wo rd
Senior Citizens United Ken pays respect to his elders BY KEN KARLBERG
have your backs, seniors—and your backsides, open medical gowns and all. So what if you unintentionally embarrass your kids by posting private comments about their childhood to their public Facebook wall? At least you figured out how to log on. It’s the thought that counts, right? And so what if you don’t trust a hybrid car that doesn’t make noise when the engine is running? I don’t either. If the dang thing is “on” and working, the car should make noise—it is as simple as that. My girlfriends from high school, take note. A little feedback would have been helpful. Mom, dad, you may have lost a step or two and you may mix up your kids’ names (or perhaps your first and second spouses) now and again, but you are absolute treasures. If I haven’t always showed my gratitude, please forgive me. I will soon, I promise. Okay, okay, I’ll be serious for a minute. Your generation carried the world on your shoulders through much tougher and turbulent economic and political times than recent years, you fought devastating wars for freedom and liberty of others, not just Americans, and you adjusted to more technological advancements than any generation—ever. (During biblical times, Moses brought us the Ten Commandments? Now, the younger generation is more likely to name a digital “tablet” after him.) You earned the right to be respected. Who else stared down the Soviet Union or put humans on the moon? Not my generation. No one under the age of sixty has ever even known the “draft.” The most I can say that I sacrificed for my country was—well, I can’t, at least certainly not at your levels. My generation may be facing its share of geopolitical and social challenges at the country’s helm right now, but we inherited the most promising future of any civilization in history and a wealth of ideals, principles and values to build upon, all because of your thoughtful caretaking. And what did my generation give in return? Medical improvements like artificial hips and knees, the “scooter,” the “clapper,” and reverse-mortgages or retirement homes. Not much of a trade-off, is it? Just wait and see what we do to 114 NorthSoundLife.com
your social security benefits and Medicare! (If you haven’t noticed, the minute is over). On behalf of all “boomers,” especially those with kids, let me say that we get it now. For most of us, the river of love that flowed downstream from you to us as we matured into decent human beings has now reversed course upstream. We are no longer “up the creek without a paddle;” you are loved and adored beyond words for all the right reasons—finally— in your exalted status as baby-sitters, er, grandparents, and keepers of life’s ancient wisdom. Do you seniors remember when your kids were teenagers and you stayed up at night wondering if the world would survive Elvis, the psychedelic 60s, or heavy metal music? Well, you did, they did, and so did the world. We had you worried, didn’t we? Yes, we screwed off for as long as we could before getting serious about life, but your good parenting eventually prevailed. Can I have an “amen” here? Which brings me full circle back to serious again—I worry about our kids today like you worried about us. Generation X and the Millennials appear to be so pre-occupied with their iPhones, Facebook or Twitter that they don’t even look up, let alone look back to appreciate the past. In your day, you had no choice but to resolve interpersonal conflicts face-to-face with words. You learned to express feelings, to give someone their dignity when conveying bad news, and above all, to be kind. Or not. As difficult as that was, you found the courage. Not today. Technology is often used to hide. Friends are “unfriended” without so much as an explanation. Romantic relationships are broken up by text, Twitter, or the dreaded “change of status” on Facebook to “it’s complicated” or “single.” Apparently, even email is now passé—what, too many words? So, a little help here, please? If we “boomers” should miss a “teachable moment” with our kids or grandkids, you have our permission to seize the moment for yourselves. We still have some valuable lessons to learn—from you. Your work here is far from done.
The Pacific Showroom
JUNO Nominated A Cappella Group
An Intimate Solo Performance of Music & Storytelling Friday & Saturday, April 18 & 19 at 8 pm
Saturday, May 24 at 8 pm
3-Time Grammy Winner/Country Singer-Songwriter
An Evening of Classic Country
Steve eaRle the John conlee Show & the dukeS
Friday & Saturday, July 18 & 19 at 8 pm
Friday & Saturday, June 20 & 21 at 8 pm
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