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LIFESTYLE 15 Bellingham Teenage Skater Eyes Olympics 17 Community Lydia Place Gets Donation 18 In the Know Whatcom Humane Society 19
Who Knew? World’s Fairs
Spotlight Tall Ship Play
21 In the Know Pure Bliss Desserts Expands 22
Five Faves Fair Fare
Necessities What’s the Scoop?
Local Find Barb’s Pies
Savvy Shopper The Johnson Manor
Beauty Seasonal Touch-Up
Nutrition Harvesting Suppers
Take a Hike Lummi Island Trail
FEATURES © Kerry Butowicz
A dizzying array of ice creams fill supermarket freezers. But why not go local? We visit four North Sound companies that make and commercially distribute summer’s classic frozen treat — Lopez Island Creamery, Acme Ice Cream, Snoqualmie Ice Cream, and Edaleen Ice Cream — to get the inside scoop. From barn to table, we look at how they make their magic.
Northwest Washington Fair
NORTHWEST WASHINGTON FAIR With agriculture at its roots, the annual Lynden-based fair is more than a century old and as relevant as ever. Go for the rides, the demolition derby, the food, the grandstand entertainment. But the heart of the fair is found in the barns, where farm animals — and the hard work of 4-H kids — is on display.
HABITAT 57 Featured Home Northwest Asian Fusion 60
Remodel Kitchen Island Revival
King Arthur Flour Baking School
8 Great Tastes
Featured Event Eastsound Fly-In & Antique Car Show
Out of Town
79 The Scene Peace Health Foundation Gala
Meet the Staffer
Letters to the Editor
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August 2018 5
NOTES On the Web
Be sure to check us out at:
BellinghamAlive.com Submit your events on our calendar! Do you have an event that you would like our readers to know about? BellinghamAlive.com offers an events calendar where viewers can search by day, venue, event type, or city. Go to bellinghamalive.com/events and submit your event today. Once your event has been approved by our editorial staff, it is live.
ONLINE EXCLUSIVE We continue a series of brief stories on the topic of wellness centers — therapies you can use to feel better outside of conventional medicine. Some of these therapies were considered unconventional — or even a little wacky — by the medical establishment not that long ago. But they have become more accepted as people search for ways to ease their pain or anxiety. We’ve discussed retreats, acupuncture, and naturopathy. Our fourth installment: float tank therapy. Check it out by going to BellinghamAlive.com.
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BEST PROPERTIES ON THE MARKET This month: All kind of condos Condo living comes in all shapes and sizes. You can choose no bank waterfront or a view of the golf course. Perhaps a place to moor your boat is all you need. That’s the great thing about condo living…the flexibility. We’ve talked about the joy of living in a place with low maintenance, but there’s also joy in variety. The properties below exemplify all that and more...low maintenance living, but plenty of choice. 1. Main floor living condo at wonderful Gleneagle Villas community overlooking a protected view of the 15th fairway. This 3 bed 2.75 bath unit has great space and tons of storage! Open kitchen with wonderful windows that showcase the view. Large master bedroom with vaulted ceiling, his/ her master sinks and soaking tub. Upstairs has generous open loft — ideal flex space — that can be a den, guest room, craft area or work out space. Exceptionally well-run condo association makes this a joy to own. $449,000, 9028 Gleneagle Dr., Semiahmoo 3 Beds, 2.75 Baths, 2,328 SqFt, MLS: 1309054
2. No bank waterfront-Only 10 steps to waters edge, this 2 bed, 2.5 bath ground floor condo is absolutely breathtaking. Luxurious finishes throughout — additional interior design detail — full Jen-Air kitchen — separate wine bar & fridge, hardwood floors, ceramic tile — only the best! Private guest quarter/home office features covered south facing patio. Corner unit offers a complete panoramic view of the Bay, White Rock, the Canadian Rockies, & San Juan Islands. Great outdoor space & sunsets! $849,000, 9535 Semiahmoo Pkwy #B105, Semiahmoo 2 Beds, 2.5 Baths, 1,721 SqFt, MLS: 1263479
3. Stunning top floor end unit Villa features vaulted ceilings and over sized windows that capture the light. Great room with cozy fireplace and south facing deck is an excellent use of space. Private master-separate guest suite and covered parking make this a one of a kind purchase. Easy walking distance to all trails, championship golf & tennis club. Ideal vacation get away — great investment opportunity! Safe and secure gated neighborhood makes this the ideal easy to care for condo. A must see. $309,000, 5410 Snow Goose Lane #506, Semiahmoo 2 Beds, 2 Baths, 999 SqFt, MLS: 1303847
4. 44’ slip on C dock now available! Good location at marina and easy location to dock. Slip contains bumpers, satellite, and work platform next to utility box. Home to one of the best managed Marina’s in the PNW. Key-less entry. Full service laundry and shower building. Picnic area with outdoor games, BBQ, seating areas. Wonderful marina store with cafe...and a short walk to the Resort Semiahmoo Hotel. Marina has WiFi, active Yacht Club, & recently resurfaced dock.
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Whatcom County...Even when it rains, I shine! Managing Broker 360-815-4718 kathystauffer.com August 2018 7
NOTES Editor’s Letter
Throwback Ice Cream Stand Still A Gem
t has become a happy ritual. Every time I make a summer trip to the place where I grew up, the first stop is Donnelly’s Soft Ice Cream, a one-room shack off a rural highway in northern New York’s Adirondack Mountains. It serves the creamiest, best-tasting stuff around. When I say “first stop,” I mean it. After a 90-minute flight from Boston — on a plane so small they ask your weight before giving out boarding passes — I am whisked away by family to Donnelly’s, conveniently located between airport and home. It’s not just the ice cream, either. After two days immersed in traffic and crowded airports and strangers, Donnelly’s is the opening act in summer vacation’s welcoming unwind. If I plan it right, it’s a Tuesday. That means red or black raspberry, twisted into vanilla. Heaven on earth. Donnelly’s is an institution, open every summer since 1953 — with not only the same family but, according to the sign inside, the same ice cream machine. The whitewashed shack, once the warming hut for a local ski hill, is a throwback, like much at Donnelly’s. Things are simple: They serve just one flavor that changes daily, on a weekly rotation. Neighbors from surrounding communities who think nothing of making the half-hour (or more) drive after dinner, or a long hike, is over. It’s not fancy: No dips, sprinkles, mix-ins, or apologies. Ordering is the opposite of Starbucks’ multi-adjective gibberish. Just state size and vehicle. “Small, on a cone” will do. The ice cream stand has a screen door that bangs when it closes. There are no tables or chairs — just enough room for a single-file line of customers that sometimes stretches out the door. Outside, there’s an uneven asphalt parking lot and, thanks to the local land trust, a killer mountain view protected in perpetuity. May Donnelly’s be the same. In this issue, we look at ice cream made and distributed here. Having local dairy farms and an emphasis on fresh ingredients — like the berries grown here — are a recipe for the perfect scoop or soft swirl. And sometimes, the homegrown is literal. When photographer Kerry Butowicz visited Edaleen Dairy to shoot photos for our ice cream feature, she was lucky enough to be there for the birth of a calf (p. 45). Welcome to the world, little one. Grow fast — our waffle cones are counting on you.
MERI-JO BORZILLERI Editor In Chief 8
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NOTES Meet the Staffer Every issue we introduce you to a staff member at Bellingham Alive.
What is your role at the magazine and how long have you been with K&L Media? I have been working at K&L Media since May as part of the intern team. With three other interns, I write, check facts, conduct research, and sometimes take photographs. Since starting here, I have worked on 8 Great Tastes, compiled the Agenda, Culinary Events, and Literary Events. I have also had the chance to interview community members for a multitude of stories. One of my favorites stories I’ve worked on was about Access Bellingham, a community class that teaches students how to shoot, light, and direct their own videos for the city’s public-access television station.
What is your background?
I was born and raised in Orange County, California. Because I grew up there, I have a huge appreciation for warm weather and the beach. When I graduated from high school I knew that staying in California wasn’t in the cards for me, so I packed my boxes into the car and made the 20-hour drive up the coast to Bellingham. Moving up here was quite a shock. The weather was different, the culture was different, the plants were different, but I love it all. I have lived here for five years studying journalism at Western Washington University. I just recently graduated in June and l look forward to entering the workforce and becoming a full-blown, employed adult.
What is your favorite part of working for a regional lifestyle magazine? The reason I like writing for K&L Media is the exact reason I decided to become a journalist in the first place. I love being able to share local people’s stories, whether it be how they started their business, why they started it in the first place, or how they discovered their passion. Everyone has a unique perspective, or a story people deserve to hear. And I like being the one who tells it.
What are some of your hobbies and interests? I crave adventure and travel. When I stay in one place for too long I get restless. I love going to places I’ve never been before and spending as much time as I possibly can there. I got lucky growing up in California. I never struggled with a shortage of places to explore. In the next year I have trips planned to Catalina Island in California, Yosemite National Park, New Orleans, Las Vegas, Cambodia, and Greece. We are only on this Earth for a limited amount of time, so I’m going to see as much of it as I can. 10
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NOTES Contributors Kerry Butowicz Kerry is a photographer hailing from the Pacific Northwest. Her focus is in pet portraiture and wildlife, but she also loves photographing the natural beauty of our lush geographic region. She produces digital prints as well as 35mm and 120mm film prints. Kerry also enjoys working with nontraditional cameras such as Instax and Polaroid. When she’s not taking photos, Kerry enjoys backpacking, hiking and spending time with her Bernese Mountain Dog, Ella. kerrybphotos.com p. 38
PUBLICATIONS Bellingham Alive NSL Guestbook Couture Weddings MENU Seattle
PRESIDENT/PUBLISHER Lisa Karlberg EDITOR IN CHIEF Meri-Jo Borzilleri ART DIRECTOR Dean Davidson
Megan Stephenson Megan is such a curious person, she turned it into a job. But after several years working as a daily reporter, she left the routine of reporting and became interested in one subject more than others: health and nutrition. She now works as a community health worker, but her interests range from gaming to yoga to politics to wine, and she particularly enjoys sharing what she learns by writing about it. She’s a Midwest transplant who has loved calling Bellingham home for the past five years. p. 20 Sarah Eden Wallace As a journalist, Sarah Eden Wallace has hiked to the bottom of the Grand Canyon, eaten wild boar and encountered everyone from scientists to Supreme Court justices. But nothing was as fun — or heartwarming — as writing “100 Years at the Northwest Washington Fair.” A former Bellingham Herald editor, she does occasional stories about agriculture for KUOW public radio and shares local history at BlueRibbonStories.com: Harvesting Whatcom County Fair, Farm and Food Heritage. Watch for her upcoming profiles of local farmers in Grow Northwest. p. 48
STAFF WRITERS/PHOTOGRAPHERS Kate Galambos | Catherine Torres
ACCOUNT EXECUTIVES Kristy Gessner | Kelly Travers | Babette Vickers
GRAPHIC DESIGNER Mariah Currey
CONTRIBUTING EDITOR Patrick McMahon
CONTRIBUTORS Kerry Butowicz | Ken Karlberg | Laurie Mullarky Dan Radil | Jennifer Ryan Sara Southerland | Megan Stephenson Ashley Thomasson
EDITORIAL ASSISTANTS Harrison Amelang | McKenna Cardwell Josh Dejong | Melissa McCarthy | Katie Meier Jade Thurston | Eric Trent
GRAPHIC DESIGN ASSISTANT Alicia Prozinski
OFFICE MANAGEMENT Jenn Bachtel
MARKETING ASSISTANTS Kenji Guttorp | Max Herzog | Lydia McClaran
Ashley Thomasson Ashley is the owner of Love Beauty, a makeup artistry company based in Whatcom County. Specializing in weddings, events, and makeup for photography, Ashley strives to create looks with her clients that reflect their personality and natural beauty. When she is not behind her brushes, she can be seen serving on the Whatcom Coalition to End Homelessness, experimenting in her kitchen, and finding any excuse to share good food with friends. lovebeautybellingham.com p. 33
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Liked Waterfront Development Coverage I just finished reading the July issue of Bellingham Alive. What a great read! I appreciated your waterfront project update as well — probably the best overall coverage I’ve seen in the media so far on this exciting development. Derek M., Bellingham
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Bellingham Alive welcomes comments and feedback for our Letters to the Editor section. We’d love to hear what you have to say and are open to story ideas about the people, places, and happenings in the North Sound (Whatcom, Skagit, San Juan counties). Let us know what you like, and what you’d like to see in the magazine! Contact editor Meri-Jo Borzilleri at email@example.com.
High-Quality Photography, Articles ‘Just What We Need’ Thank you for giving our community such a high-quality lifestyle magazine. I can’t tell you how many times I’ve picked up this magazine absentmindedly, started thumbing through it, then had to go back to the front cover to see who made such a beautiful thing. The photography, layout and special interest articles are just what we need. Cheers to 10 more great years!
Letters to the Editor
Insightful Story a Keeper This magazine just gets better & better each year. In the May issue, I especially appreciated Mr. Karlberg’s article, “If Mother America Could Speak.” It was insightful because it highlighted the paradox that the men who were striving to create a “perfect union” were actually very imperfect men, in that although they espoused freedom for all men, they each were slave owners…I shall save this article for future reads and to share with out of town friends. Lucy S., Blaine
Kelli S., Bellingham Correction: In July’s Habitat section, photo credit for the bathroom remodel story on p. 75 was incorrect. Nick Aston took the photo.
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LIFESTYLE In The Know · Spotlight Artist · Community · 5 Faves
Winter Olympics in 2022? Bellingham Teenage Figure Skater is Thai Champion WRITTEN BY ERIC TRENT PHOTOGRAPHED BY HARRISON AMELANG
icah Lynette walks from his bedroom in his family’s home near Lake Padden carrying an old shoebox. He reveals two medals: 2017 and 2018 Thailand National Figure Skating Champion. The top male figure skater for the Thailand national team is a 17-year-old who just finished his junior year at Sehome High School — and he has his eyes set on the 2022 Winter Olympics in Beijing, China. If he makes it, he would be the second home-grown Bellingham resident to make the Winter Games (Angeli Van Laanen did in ski halfpipe in 2014). Western Washington University student Breezy Johnson, from Idaho, raced in women’s downhill skiing in the 2018 Games in February in South Korea. … continued on page 16
… Soon after, Micah is standing in the Bellingham Sportsplex skating rink clad in all black, with “Thailand” emblazoned on his back. Black hides sweat, he says. Image is a big part of figure skating. He laces up a pair of jet-black, $2,200 ice skates and enters the rink where five others are coasting around. Micah glides, cutting precise figure-eights. Every move is poetry, his 5-foot-8, 130-pound frame weaving through the other skaters. He never looks at them, but he senses where they are. He gains speed and uncorks a triple Salchow, taking off from one foot, spinning three times and landing on the opposite foot. There’s no spray of frost when he lands, only a smooth transition from air to ice. Micah wasn’t always graceful. As a pudgy 11-year-old, he gave up hockey when he found himself spinning in circles for fun while his teammates raced after the puck. His mother, Fai, was born and raised in Thailand, allowing him to compete for the Thai national team. Fai and his father, Ethan, met in college in Hawaii. They married, had three kids, including Micah’s twin brother and little sister, then moved to Bellingham in 2007. Now, for the seventh summer, Micah and Fai will make the daily, hour-long drive to Canada, where Micah trains with coach Keegan Murphy at the Connaught Skating Club in Richmond, B.C. Murphy knew right away Micah had something talent doesn’t offer: passion. “It’s everything, 99 percent,” Murphy says. “It’s not possible to succeed unless they’re willing to do the grunt work. Talent will start you off, not carry you off.” Micah’s rise to the world stage was the result of a sevenyear grind of failure, perseverance, and even doubt. “It’s never, ‘You’re amazing, you’re a phenom and this is what you’re meant to be,’” Fai says. “He liked the sport. He kept moving on.” Micah recognizes that too. He knows he needs discipline in a sport where a fraction of a pound can affect how you jump. “Skating is too specific to just rely on talent,” Micah says. “There needs to be an immense mental strength to compete. That’s been my main focus for this season.” Another challenge is juggling schoolwork while being overseas for five weeks for competition. When Micah returned from competing in Junior Worlds in March, he was failing five of eight classes. “I had a really hard time with school this year and I also want to have a social life,” Micah says. “Something always gives. It’s not always a state of balance.” By the end of the school year, Micah’s grades had risen to five As and three Bs. With school out for summer, Micah has his sights aimed on the Beijing Games four years from now. (Beijing also hosted the summer Olympics in 2008.) His first competition is the Asia Open in Bangkok in early August, then the Junior Grand Prix circuit in Austria, and another in Vancouver, B.C. Being the top skater for Thailand doesn’t guarantee him a spot in the Olympics. Qualification begins in earnest at the 2022 world championships, where he’ll have to place in the top 24. He hopes his success inspires a younger generation of Thai skaters. The Thai program is small, and an Olympic 16
qualification by Micah would provide funding, allowing them to train and compete around the world. “He’s set a pathway for kids in Thailand,” Murphy says. “And that process is already happening. He’s leaving a lasting impression.” Micah doesn’t take his medals out of the shoebox often. The glory of figure skating means little to him. “That’s not what I’m in it for,” Micah said. “I’d like to come away from this sport having learned how to be functional in real life. Regardless of how I’m competing or what my results are, I need to be learning how to work hard, how to be disciplined, how to plan out my time. That’s important to me.”
Homeless Nonprofit Gets a Lift
Large Donation Helps Lydia Place’s Mission WRITTEN BY MCKENNA CARDWELL PHOTOGRAPHS COURTESY OF LYDIA PLACE
n its most basic definition, a home means a place to live. Four walls, two windows and one roof. In reality, the word “home” comes with more complexity. It’s a place to measure how tall the kids grow and how to make coffee in the morning, and a place to put a welcome mat in front of the door. Families and individuals experiencing homelessness are subject to hardships throughout their lives that stem from a prominent concern — living without a place to call their own. Breaking the cycle of poverty is a difficult challenge made harder without a foundation — like a house — to grow from. Emily O’Connor is the executive director of Lydia Place, a community-based nonprofit. The organization works to provide housing to community members who are currently without. Additional services increase access to clothing and medical care designed to support people working toward self-sustainment. Housing is the basic building block toward gaining independence, O’Connor says. “If folks are struggling and they don’t have that place to start rebuilding their lives, then it makes it hard,” O’Connor says. “How can they focus on building a life that is full of opportunity and enrichment for their kids when they’re worried about how they’re going to make it through the night?” Lydia Place recently received a huge boost — a pledge for a $400,000 donation from Ben Kinney Companies, an assortment of software, training and real estate businesses with an office in Bellingham. Founder Ben Kinney, who spent part of his childhood growing up in the small town of Oso, owns multiple real estate franchises with Keller Williams that started in Bellingham and has grown to include operations in the U.S., Canada, and the United Kingdom. The gift, announced in the spring, will provide the funds for purchasing or building a new housing property. At least a portion of this new unit will be dedicated to single fathers and their children who are in need of a home, O’Connor said. This donation allows Lydia Place to expand its service capacity to dedicate resources toward a specific population within the community which is currently being overlooked, O’Connor said. “When families get caught in poverty, we really see that families struggle,” O’Connor said. “We are particularly focusing on developing some units of housing for dads with kids, which fills a gap in our community.”
In a press release, Kinney expressed the important role businesses have to give back. “Poverty and homelessness is a multigenerational issue,” Kinney says. “We must help stop the cycle of poverty, homelessness, hunger, and abuse in our communities.” Lydia Place also hosts fundraising events to help support the programs and services it offers. On June 7, the organization hosted its popular Handbags for Housing event, which raised over $90,000. “Having a safe place is step number one,” O’Connor says. “It’s the first step. It’s not the only or the last one.” 360.671.7663 | lydiaplace.org August 2018 17
LIFESTYLE In the Know
Whopping Changes and Wagging Tails at the Whatcom Humane Society WRITTEN BY MELISSA MCCARTHY | PHOTOS COURTESY OF WHATCOM HUMANE SOCIETY
adies and gentlemen, Labradors and German shepherds, the Whatcom Humane Society has some big changes on the horizon. On August 26, its 15th annual Dog Days of Summer festival is going to be moved from Lake Padden Park to the nine-acre field behind the Humane Society building off Hannegan Road in Bellingham. Eventually, a portion of this field will be used to build a new Wildlife Rehabilitation Center, replacing the current center off Mount Baker Highway in Everson. These changes will allow the services from the humane society to be both bigger and better. Laura Clark, Whatcom Humane Society director, says some of the most 18
exciting additions to the Dog Days event come from the increased space. This makes possible more vendors and attendees, expanded parking for guests, and a beer garden put on by Paws For A Beer, the dog bar in Fairhaven. Dog Days had more than 50 vendors last year, and an overflow crowd, “which is why we had to move it from Lake Padden,” Dana Brown, Whatcom Humane Society special events manager, says. “We simply outgrew it.” The event is free for families and dogs alike. There are canine contests such as Best Costume, Best Kisser (judged by animal control officers who volunteer to have their faces licked), a peanut butter eating contest, and more.
In the case of the Rehabilitation Center, Clark said the expansion is necessary, as the current operating conditions are not meeting needs. “We’re the only full-service wildlife rehab center in Whatcom County,” she says. “The new facility will allow us to do more, better. And have happier and healthier animals.” The center rehabilitates injured or orphaned wildlife to reintroduce them into the wild, including deer, eagles, owls, and opossums. The humane society is still in the permitting phase but hopes to begin construction of the new center within the year. Whatcom Humane Society 2172 Division St., Bellingham 360.733.2080 | whatcomhumane.org
Book Reviews Meet Me at the Museum by Anne Youngson 288 pages Flatiron Books
Debut author Youngson uses the actual artifact of the Tollund Man (an Iron Age mummy) to explore a relationship between a grieving widower and head of the museum with an aging British woman who is questioning her life choices and future direction. The story unfolds through the letters these two write one another, as they share the lives of their children and grandchildren, the grief over marriages, and their exploration of the Tollund Man and what his place was in his time and community. The author speaks to those of us at a “mature” age, a breath of fresh air in the literary world of page-turning thrillers, fabulously wealthy characters, and no one over the age of 30. Be patient — this book will slowly and quietly wrap its arms around you and give you food for thought about aging, love, and friendship.
WHO KNEW? A Devil in Chicago H.H. Holmes, one of history’s most notorious serial killers, murdered at least 27 people just three miles west of the 1893 World’s Fair in Chicago. The fair and the murders were chronicled in the book, “The Devil and the White City.” Separately, Chicago’s mayor was assassinated two days before the fair ended.
WRITTEN BY LAURIE MULLARKY LAURIESLITPICKS.BLOGSPOT.COM
The Lost for Words Bookshop by Stephanie Butland 304 pages St. Martin’s Press
The story begins when Loveday, a young woman who works in a bookstore, finds an abandoned book on the street and posts a note in the store window. Through the eyes of Loveday, we revisit the past: family life at a small seaside town, as lives unravel; life in foster care; a violent relationship; and the small cadre of loyalists who surround Loveday and help her to heal from her past. Loveday has a wickedly British sense of humor, with hilarious asides to you, the reader, as she relates the story of her life. For those of us who love life in a book shop, who love complicated characters, who love exploring how the past impacts our present, this feel-good book is definitely for you.
Seattle’s Icons Left behind from the 1962 World’s Fair in Seattle are some current landmark structures, like the Space Needle, KeyArena, and Pacific Science Center. The fair drew a crowd of almost 7 million people, and made a profit with a budget less than the cost of the Seattle Great Wheel.
In the Know
August 6, 7 p.m. Diana Nyad: Find A Way: The Inspiring Story of One Woman’s Pursuit of a Lifelong Dream Village Books 1200 11th St., Bellingham 360.671.2626, villagebooks.com She swam 111 miles from Cuba to Florida at 64 years old. Join her in her talk about her book and about Everwalk, an initiative to get Americans up and moving. Nyad is herself the definition of perseverance: Her book details her journey through shark- and jellyfish-infested waters, underscoring that you are never too old to accomplish your dreams.
August 8, 7 p.m. Sasquatch: Man-Ape or Myth? San Juan Island Library 1010 Guard St., Friday Harbor 360.378.2798, sjlib.org With numerous reported sightings of the unofficial mascot of the Pacific Northwest, author David George Gordon takes a critical look into reports and data about the Sasquatch and asks the age-old question: Does he or she exist? Attendees are encouraged to share any experiences they might have had with the 8- to 10-foot behemoth.
WRITTEN BY JOSHUA DEJONG
IMAX Survives, Nixon Doesn’t The 1974 Spokane World’s Fair was opened by then President Nixon, who drew protesters shouting, “Jail to the Chief.” Nixon resigned before the fair ended because of the Watergate scandal. The expo was also the debut of IMAX movie theaters and was the first to feature the environment as a central theme.
Louisiana Goes Under The 1984 World’s Fair in Louisiana is the only World’s Fair Exposition to declare bankruptcy while the fair was still going on. The opening of Epcot Center at Walt Disney World in Florida, the Olympics and other recent expositions were cited as factors in the low attendance. The fair cost a total $350 million.
August 2018 19
© Tom Kramer
Community the Spotlight LIFESTYLE In
Stage Set in Bellingham Harbor See High-Flying Tall Ship Drama From Shoreline Seat WRITTEN BY MEGAN STEPHENSON | PHOTOGRAPHED BY JORDAN WATKINS
magine sitting down at Squalicum Marina, watching the sun set behind a tall ship rigged not with just sails, but also aerial ropes, video screens, and a theater set. A show like no other, Caravan Stage Co. presents “The Nomadic Tempest” to be performed on the tall ship Amara Zee at the harbor’s Zuanich Point Park in Bellingham Aug. 7-11. Caravan Stage Co. brings an original theater piece featuring aerial artists as monarch butterflies, struggling against the tides of climate change. Hailing from Sooke, B.C., the Caravan Stage Co. has been touring — via literal horse-drawn caravan, and now tall ships — for
the past 30 years. This year is a homecoming for artistic director Paul Kirby and producer Adriana Kelder, founders of the stage company, as “The Nomadic Tempest” is on their Salish Sea tour, performing in Canadian and Washington state ports this summer. “The Nomadic Tempest,” Kirby said, was inspired by the “millions of people fleeing war-torn and climate-ravaged countries.” It contains poetry, metaphor, visual imagery, and aerial artists telling a story of environmental calamity. Kirby said the writing is collaborative among himself, Kelder, and their crew of music composers, video production designers, prop makers and costume
designers. “The performers themselves have a lot of latitude and opportunity to develop their characters in ways that sometimes aren’t necessarily on the page, but they’ve managed to bring out some incredible characteristics in these odd and diverse characters,” Kirby says. This show is immersive for the audience, featuring live and video performances with the monarchs that speak in four languages — Spanish, Arabic, Mandarin, and a Coast Salish language. Alisha Davidson plays the narrator, the “soothsayer,” and she describes her role as an ancestor to both the characters and the audience, “telling a story and passing down a message.” That message is one of participation. A local organization, Students for the Salish Sea, is hosting the show, an ideal pairing for the group and Caravan itself. Each fosters awareness of climate change. “We saw this as an amazing opportunity to bring a really vibrant show to the community of Bellingham,” says Jane Werner, co-founder of the Salish student group, “and also spread some awareness about the effect of climate change and the effects of fossil fuels on the health of our local community.” Werner says they will be donating a portion of ticket sales to a collective of indigenous nation groups fighting the Kinder Morgan Trans Mountain Pipeline project. The controversial oil pipeline would run from the province of Alberta to British Columbia. “The Nomadic Tempest” aboard the Amara Zee promises to be a rare show in Bellingham waters. Tickets are suggested donations between $10-$30 and can be found on Caravan Stage Co.’s website (caravanstage.org) and through their Facebook event page. “It’s great to bring the audience out into the elements, it’s great to…have us characters surround the audience and play around them and have them feel like, ‘I’m in the world’ [of the play],” Davidson says. “Whoever comes to this show…this immersive experience will have a very longlasting impression on them.” 504.715.7152 | caravanstage.org
In the Know
Spreading Pure Bliss
Packing List Checklist Mariano Rezk
Bellingham Bakery Expanding WRITTEN BY KATE GALAMBOS
or eight years, Pure Bliss Desserts has been satisfying the sweet tooths of Bellingham at its downtown location on Cornwall Avenue, offering cakes, cupcakes, cookies, muffins, along with wine, beer and cider. This spring, the bakery began construction to expand their current location to more than double the space into what was previously the home of Chocolate Necessities. (Chocolate Necessities is expected to open a new shop this summer at 1408 Commercial St.) Forty percent of Pure Bliss’s new space will be devoted to new “front-of-the-house” space with window bar seating, additional booths and coaches, devoted outdoor patio, and three registers to increase the efficiency of checkout. Customers can also expect an expanded menu as a result of the new space. In order to drum up lunch and light dinner service customers, Pure Bliss will offer savory options like quiche and scones. The bakery also plans to expand its beer, cider, and kombucha taps as well as its wine selection. Pure Bliss Desserts expects to complete the expansion by late fall, according to owners Andi and Nick Vann and will be open during the entirety of the construction. 1424 Cornwall Ave., Bellingham 360.739.1612 | pureblissdesserts.com
APPS WE L VE
“Honey did you pack the...?” “Yes dear, it is in the backpack.” Be it a family picnic, an overnight stay in the woods, or just a day trip to a state park, don’t let the small things distract you from enjoying summer’s long and warm days.
GAIA GPS Hiking Maps Trailbehind Good things don’t often come free. Fortunately, for the casual hiker there is a free version. GAIA GPS is an all-in-one navigation tool for either a day hike or an overnight backpacking trip in the backcountry. Make sure you charge up your phone before you go, unless you take an old-fashioned map with you.
First Aid American Red Cross It pays to be prepared. We probably don’t, and shouldn’t, have to worry about performing an emergency medical treatment daily or coping with a large natural disaster, earthquake, or forest fire. Our lives are filled with the unexpected, so it might come in handy knowing basic first aid.
Bear-Notes Shiny Frog Ltd. A note-taking app. Make a list, record some reminders, or jot something down — and then send it to any device you need with one swipe of the finger. The interface of Bear Notes is streamlined and easy to use. It takes just minutes to become familiar with the different features and functionality of the app. — Kenji Guttorp
August 2018 21
ROASTED CORN Maybe it’s the enduring agricultural history of the Northwest Washington Fair (Aug. 13–18), or its frozen-in-time vibe. Of course, it could be the smell that hits you as soon as you enter the grounds. Whatever it is, there’s nothing like fair food, and no better time to have a cheat day when you eat pretty healthy for most of the year. We’ve come up with five can’t-miss items, starting with roasted corn. Dipped in butter and salted, it tastes as fresh as if it just got pulled from a nearby field. Which it probably has. One place to get it is A Roasted Development, in the Grandstand Area, between the grandstand and the horse barns, where most fair food booths are found.
FIVE FAIR FARE FAVES WRITTEN BY MERI-JO BORZILLERI
CURLY FRIES Mount Baker Toppers, a barbershopper a cappella group, serves the kind of curly fries that’ll make you sing. A typical serving comes in the shape of an outsized, glistening brick of wondrously tangled potatoes, salted and crisped just right. You can watch potatoes get peeled, sliced, fried and seasoned. If you have good timing, the guys will harmonize as your fries sizzle. Find them behind the grandstand.
CORN DOG The quintessential fair food, the hand-dipped version sold on the grounds here bears little resemblance to that in your grocer’s freezer. A hot dog encased in cornmeal batter and deep fried, the best corn dog is crispy on the outside, steaming on the inside, topped with mustard and served on a stick. We like the ones at The Ramblin’ Gourmet in the grandstand area.
DONUTS Happiness is a warm paper bag of fresh-made mini donuts, sprinkled in cinnamon sugar. Lucky for you, two stands sell them just inside the fair’s main entrance. You can’t go wrong with Poffertjes, a tradition in Dutch-influenced Lynden, or Sugar ‘n Spice Mini Donuts, a few steps away.
REUBEN When you think of fair food, you don’t think “Reuben.” It’s not fried or served on a stick. But this sandwich of corned beef, Swiss cheese, bacon, sauerkraut, and Russian dressing served on marbled rye, and from Feast’s food truck parked in the grandstand area, is so good you might forget it doesn’t belong.
August 2018 23
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Savvy Shopper · Necessities · Local Find
A Chocolate Bar Crafted to Change Lives BIJA Chocolates WRITTEN BY JOSHUA DEJONG PHOTOS COURTESY OF BIJA CHOCOLATES
any cocoa farmers in the Third World live off a dollar or two a day and produce cocoa for the multi-billiondollar chocolate industry. In 2014, newlywed Bellingham couple Paul and Ari-Lee Newman embarked on a journey to improve the lives of these impoverished farmers. Almost five years later, the couple is working with women’s cocoa co-operatives in the Dominican Republic and Peru to import their harvest, produce and sell BIJA chocolates for a good cause in shops across Bellingham and British Columbia as well as online to anyone who wants a bite. Their work has drawn national attention, even a recent feature on NBC’s Today Show. … continued on next page
… BIJA manufactures its chocolate in British Columbia but runs its distribution and main office from Bellingham. Their Bellingham location is growing as the company works to keep up with demand from Amazon online sales. The bars cost around $5 and are available in local shops and grocery stores. The Newmans have spent their lives dedicated to helping others. They’ve been in the natural products business for the past 15 years. One of Newman’s passion projects was a 15-year documentary, “Shadow of a Revolution,” which followed the lives of displaced and homeless children in Romania. “I’ve always had a general insatiable desire to know and understand the lives of others,” Newman says. Lee-Newman grew up in a small town in Wyoming, where she said it was natural to take care of your neighbor. She got her start volunteering on a medical mission to Honduras when she was 16. Together, the two spent their honeymoon distributing vitamins in India. Newman said after their honeymoon they realized they had the apps, tools, experience, drive and desire to start BIJA. “We just saw that there was a responsibility and an opportunity to help our global neighbors,” Lee-Newman says. BIJA means “the seed and the source of life” in Sanskrit and all of their chocolate bars are organic. Most of them contain only five high-quality ingredients and sell for about five dollars a bar. BIJA works with 550 farmers and seven different women’s cooperatives in the Dominican Republic and Peru, and they work to create a community that can thrive and grow. “We’re really intentional about where we go based on the partners that we hear about or that we’re able to find,” LeeNewman says. The women’s co-ops they partner with help women become an economic voice in their household and help them to provide for their families. Newman says the work the coops do is about helping to build an empowered community. In the Dominican Republic, for example, a woman named Amarylis worked in one of BIJA’s first co-ops alongside her mother and daughter. Newman says the co-ops have allowed them to stay close together. 26
“Typically, these women would have to go two-and-a-half hours into the main city, many times work Monday through Friday in the town as maids, or house cleaners,” Newman says. “They would be gone from their families through the whole week and then they would come back for the weekend.” BIJA is an organic chocolate bar and Newman said they work to help cocoa farmers get an organic certification that meets U.S. standards. The process can cost thousands of dollars. The first farmers they planned on partnering with didn’t meet the U.S. standard for certified organic food, which left them with a choice to make. “We had a decision to make at that moment and that decision was A, do we kind of punt on this group and move forward or B, do we stick with them and help them acquire the certification so that we could actually start working with them,” Newman says. “The smart business decision would have been to punt and move forward, but that really wasn’t our objective. Our objective was to really help support these groups.” Newman says the certification can help the farmer’s cocoa become a highly sought-after commodity on the global market. Instead of selling cocoa for $1.70 a kilo, they can possibly sell it for $2.85 or $3 a kilo, Newman says. “Part of the mechanism for this certification program is that we do the process for the certification, and then we would be giving back the certificate to the group,” Newman says. “It’s in their name. They’re not tied to us, they can sell to whomever makes chocolates.” They currently work with seven cooperatives, but their goal is to expand to 24, two in each country along the equatorial belt where cocoa grows. “We believe that we’re all interconnected and if we do something it will directly positively or negatively impact somebody,” Newman says. He says he wants to provide the opportunity to learn about the people behind their chocolate bars. bijachocolates.com | 877.342.2452
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It’s August! Take advantage of your Frequent Flower Points. You’ve earned it!
My Garden Nursery, the colorful and fun destination to celebrate beautiful landscape ideas and creative garden design! 929 E. Bakerview Rd. Bellingham 360-366-8406
Chef’sChoice Waffle Cone Maker Williams-Sonoma.com, $49.95
Tovolo Groovy Popsicle Molds, Set of 6 Greenhouse, Greenhousehome.com, $11.99 (Bellingham)
What’s the Scoop? I scream, you scream, we all scream for ice cream! Perhaps nothing celebrates summer more than ice cream. There’s plenty of opinions when it comes to the perfect ice cream serving: Team Chocolate versus Team Vanilla, waffle cone or sugar cone, hot fudge or caramel sauce — we may never come to an agreement. One thing is for sure though, these sweet-themed finds will bring a smile to any ice cream enthusiast’s face. — Catherine Torres
3 5 28
Molly Moon’s Homemade Ice Cream Book Village Books, Villagebooks.com, $21.95 (Bellingham)
Cuisinart Pistachio Green Ice Cream Maker/Frozen Yogurt Maker Crateandbarrel.com, $59.95
Rifle Paper Co. Ice Cream Cone, 8"×10” Print Pottery Barn, Potterybarn.com, $24
From the Oven With Love
Barb’s Pies and Pastries WRITTEN AND PHOTOGRAPHED BY KATIE MEIER
arb O’Brine is in the business of selling nostalgia. The owner of Barb’s Pies and Pastries certainly has enough experience doing it. O’Brine has been baking for years and has been running her own baking businesses since 1999. In June 2017, she opened her first brick-and-mortar storefront in Ferndale. “The love that goes into our pies makes them special. We make it like Grandma made it,” O’Brine says. “We have all scratch recipes so it tastes like a pie that you would make at home.” Originally the business started as a wholesale bakery, selling to local restaurants and coffee shops in the area. They worked out of a small commercial kitchen in the basement of Cedar’s Restaurant in Ferndale, then expanded to a larger commercial kitchen in the Carnation Building. When the economy took a turn in 2013, so did O’Brine’s business, so she turned the bakery in another direction: wedding cakes. “Slowly my wholesale business started to decline, but that’s OK because at that time we got hooked up with a couple of wedding coordinators in Bellingham and we started doing weddings,” O’Brine says. “Honestly, we have kind of not looked back.” Baking wedding cakes was not something O’Brine originally was interested in. She got involved in baking out of necessity. An experienced cook earlier in life, she was looking to spend more time with her children and the only shift that worked with her schedule was a baking shift. “I can remember saying when I was cooking, ‘Oh gosh, I am a good cook but I am not a baker,’“ O’Brine says. “The more I did it the more I loved it. I found that whenever I was having a bad day or stressed out I wanted to bake. It became more of a passion for me.” Things have changed since then. Instead of making time for her children, her children make time for her. Each of her four children have worked in her shop. From decorating cakes to working on social media or representing the shop at bridal shows, it truly is a family-run business. The bakery needs the help as well. In the last year they created more than 100 wedding cakes. Besides the cakes, regulars often stop in to order custom pies or even pick up a cinnamon roll, doughnut, or cookie, each handmade with locally sourced ingredients. It’s one of the upsides to having a shop and not just a commercial kitchen, O’Brine says. She enjoys getting to know her regulars, her neighbors, and her community. “We know our customers. When you walk in the door if you have been here a few times we know your name, we know what you like.” 5679 3rd Ave., Ferndale 360.393.3780 | barbspiesandpastries.com August 2018 29
SHOP Savvy Shopper
Gifts Ahoy In Anacortes The Johnson Manor WRITTEN AND PHOTOGRAPHED BY CATHERINE TORRES
702 Commercial Ave., Anacortes 360.293.0030 | thejohnsonmanor.com 30
WHAT YOU’LL FIND
The Johnson Manor in Anacortes opened its doors this past May. The shop is owner Elizabeth Johnson’s first experience running a gift shop, but don’t let that make you underestimate her abilities. She’s not a newbie to retail — Johnson grew up around her parents’ furniture stores. Thanks to Johnson’s good taste and hard work the Manor has already established itself as one of the town’s go-to gift shops.
Johnson explained the trick is creating a cohesive look using many things from a variety of product catalogs. Throughout the store her goal is to “try to create different themes.” She has incorporated a variety of colors, styles, and prices in an attempt to appease the masses. There’s a nautical section complete with whale-inspired decor and Anacortes coordinate pillows. An incredible Mud Pie dishware display with simple bowls, plates, and pitchers inscribed with sassy sayings, “It’s five o’guac somewhere” and “You say tomato I say… Bloody Mary.” Shoppers more inclined for beauty products will love the selection of fragrant, vegan, and very pretty Finchberry soaps. The Manor also carries charcoal and clay face masks, and La Chatelaine lotion made with 20 percent shea butter. Staying true to her furniture roots, Johnson stocks plenty of great finds like retro-style mintcolored chairs and the sweetest cherry red kid-sized picnic table, plus clean-lined high top tables.
THE ATMOSPHERE Colorful Polywood Adirondack chairs beckon shoppers into the bright, welcoming space. Throughout the store you’ll find plenty of fun surprises like to-go wine glasses complete with colorful tops, graphic drink recipes perfect to hang over a home cocktail cart, and sleek maps of cities like Manhattan and Seattle.
KEY PEOPLE A Tennessee native, Johnson grew up learning the retail ropes in her parents’ furniture stores. In college, Johnson majored in international studies and upon graduating put her studies to use living in Moscow for a year. She returned to Tennessee to help her parents open another furniture store. There she met and married a Navy officer. After settling in Anacortes, Johnson decided to open a shop. She knows furniture sales, but there are plenty of furniture stores in town, so she challenged herself to fill a void after one of the town’s previous gift shops closed its doors.
FAVORITE ITEMS Johnson still favors furniture, specifically Polywood outdoor furniture. The bright colors and relaxed, classic styles fit into a variety of decor schemes. True to her desire to appeal to the masses, Johnson has catalogs and color samples on hand so shoppers can custom order Polywood furniture through the shop. At the Johnson Manor, customers are sure to find exactly what they’re looking for.
August 2018 31
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WELLBEING Nutrition · Take a Hike · Spa Review · Beauty
Seasonal Touch-Up A Fresh Face for Fall WRITTEN BY ASHLEY THOMASSON PHOTOGRAPHED BY ROBIN CO. PHOTOGRAPHY
very year, New Year’s Day comes and goes, but I can’t once remember making a resolution. I think it’s because in some way, fall resonates deeper with me as a time to set goals and start fresh. And I’m betting many of you are also entering into this next season with the confidence and curiosity that new beginnings bring. Even though I’m in the “beauty industry,” I don’t always go running after seasonal trends. I prefer to stick with my tried-and-trues. But this season, there are two big trends that not only stand out, but work perfectly with my goals for fall. … continued on next page
… CLEAN AND CRISP One of the biggest trends this season in makeup is a clean, fresh face. (As a makeup artist, this may seem ironic.) I, too, have been working to pare down my makeup routine. While it can be fun to get creative with techniques and colors, there’s a temptation to use makeup as a cover-up, rather than an enhancement. The more I consolidate my routine, the more freedom I find; I feel my best, free to be more confident, and ready to enjoy the extra time it gives me. While there are lots of ways to accomplish this, I’m currently focusing on two. First is taking good care of my skin: making sure I wash, tone, treat, and moisturize each morning and night. The better care I take of my skin, the less foundation or other product I feel I need to put on; I can let my skin speak for itself. Then, once doing my makeup, I have a couple staples: bronzing along my cheekbone and then applying the lightest bit on my forehead, nose, chin, and eyelids. This helps give a natural warm radiance all over and maintains consistency by using the same color. Bronzing is also perfect for the fall to match the changing golden colors of the season and keep that last little bit of summer glow as long as you can. After bronzing, I’ll highlight just above my cheekbone to give a youthful glow that subtly enhances my clean skin I’ve been working to show off. Beyond makeup, this trend has also shown itself in fall fashions. Solid colors rather than the popular prints of the 34
spring are at the forefront, and I am loving it. It’s refreshing in many ways to get back to the basics and find crisp and clean looks that also stand out. Layering and color blocking with fall colors is an easy way to stick to the trends while taking your look up a notch.
BOLD I’ve never been one to shy away from the spotlight, but simultaneously, I’ve never been one to ask for what I want. More often than not I put my head down, work as hard as I can, and hardly look up. While I’ve always been proud of my work ethic, I’ve noticed lately how opportunities tend to pass me by when I’m either not paying attention, or not being vocal about my desires. It’s been a working goal of mine heading into this season to be more bold about my hopes and intentions. It seems only fitting that the fall colors trending this year are similar to the traditional ones, but bolder, brighter versions. In addition to bold and solid tops and bottoms, my favorite way to incorporate this trend is with lipstick. After creating a clean and sharp look all around, it’s fun to bring a pop of color to the lips to still make a statement. This fall, a bright brick red may be just the trick to bring out your bold side. Taken together, bold, clean and crisp will pay off this fall.
Harvesting Suppers This Summer
MARGHARITA FRITTATA My favorite frittata, all with products you can find at the Bellingham Farmers Market: 1 pint cherry tomatoes, or ½ lb. tomatoes, sliced in half or chopped
Saving Time, Naturally
½ cup fresh basil, chopped ½–¾ cup sliced Ferndale Farmstead mozzarella cheese
WRITTEN BY SARA SOUTHERLAND | PHOTOGRAPHED BY DIANE PADYS PHOTOGRAPHY
e all know August in the Pacific Northwest can feel downright manic. Whether we’re squeezing the last few trips out of summer or running around getting the kids ready to go back to school, the joys of summer can take their toll on our health and diets. Coincidentally, August and late summer are one of the prime times for fresh food from local farmers. From blueberries to zucchini, plums, melons, blackberries, and peaches, the bounty is real. I find myself often faced with the agonizing decision: Do I spend my Saturday hiking in the Cascades or picking up flats of fresh tomatoes for an afternoon of salsa making? It’s a constant balance of trying to do all of the things and eat all of the things in the height of the season.
This is why I love meal planning. It allows me to: 1. Save time so I can go enjoy the beauty around me, 2. Save money, and 3. Still enjoy so much of the good food from local farms. Pairing what’s in season to create simple, easyto-make meals is my favorite thing. Here’s one: If there’s one thing I love most from the summer bounty, it’s the fresh tomatoes. Sungolds and other cherry tomatoes, heirloom tomatoes, beefsteak, roma, I’m a happy lady. And the flavor! I also love tomatoes because they are a quick and easy thing to throw into a meal, can be used for snacks, salads, sauces...the list goes on. A go-to in my weekly meal plan are vegetable frittatas — a versatile way to use local veggies and prepped in less than five minutes.
8–9 Foothills Farm or Twin Cedars Farm eggs ½ tsp. sea salt ¼ tsp. fresh ground pepper 1 tsp. olive oil or butter • Preheat the oven to 375 degrees and grease a 9" pie pan with olive oil or butter. • In a medium bowl, whisk together the eggs, salt and pepper. • Pour eggs into pie pan. Add veggies and mozzarella and stir to combine. • Bake for 30–40 minutes, or until a toothpick comes out clean.
August 2018 35
WELLBEING Take a Hike
Location: Baker Preserve on Lummi Island Degree of difficulty: Intermediate Length: 3.2 miles roundtrip Pass/fee: None
Island Vista Stunning Views on Lummi Island Trail WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS
his short, steep hike on Lummi Island is a great spot to visit year-round on a clear day. While the elevation gain is rapid (about 1,000 feet in just more than 1.5 miles), the highest point sits at just 1,050 feet, meaning it is accessible in all seasons. Located within the Baker Preserve, managed by the Lummi Island Heritage Trust, the trail wanders through one of the most unique ecosystems in the state, featuring plants that exist in only 12 other known locations in Washington. Thanks to the Lummi Island Heritage Trust, the preserve remains protected with visitors restricted to just hikers. Camping and fires along the trail are prohibited, as are dogs. Begin your journey by boat at the Gooseberry Point ferry dock in Whatcom County near Ferndale. The toy-like ferry loads passengers about every half-hour on weekdays and once an hour on the weekends. However, the ferry is likely to make more trips as needed on weekends so don’t let 36
the wait stop you. Although walk-on passengers are just $7 round trip, you’ll want either your car or bike once on the island to reach the trailhead in a timely fashion. Cars, with drivers included, cost $13 round trip. Once you complete the quick five- to 10-minute ferry ride, turn left out of the parking lot to head toward the Baker Preserve trailhead on South Nugent Road. Follow South Nugent Road until it turns left and becomes Sunrise Road. Turn right on Seacrest Drive and you will spot the Baker Preserve parking lot shortly on the right. Be sure to drive slowly on Seacrest Drive, as the parking lot sneaks up quickly.
The trail begins with a tough uphill climb before leveling out for a more gradual walk up the rest the way up. Since the trail is limited to hikers only, it remains quiet and lightly populated for much of the year. As you make your way up the 1.6 miles, look to the west to catch glimpses of the ocean through the trees. These views offer a taste of what awaits at the top. The Baker Preserve overlook appears on the right and marks the end of the trail. The steep trip up rewards travelers with views of Rosario Strait and San Juan Islands. Your work is done. The return trip goes quickly at a downhill grade nearly the entire way.
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r C e a e m c I AMBOS & CATHE ATE GAL RINE BY K TOR N B Y K E R RY B U D E E H P T A R T RE T I G OW I TO S O C WR H Z P
North Sound Companies Deliver a Cool Treat for the Ages
ippocrates, the father of modern medicine, had it right when he had his Greek patients eat ice for their health. “It livens the lifejuices and increases the well-being,” he said. The same could be said of another kind of icy treat that would come along later. Anyone who has ever pulled off the road for a frozen-custard cone on a hot summer day has to agree that ice cream can have a similar effect. In the North Sound, our short (but intense) summers and long winters, in different ways, leave us seeking ice cream’s boost to our well-being. In the next pages, we tell the stories of four local ice cream companies who commercially distribute their soul-boosting, creamy-cool dessert. We also salute shops that make their own. Historical records show George Washington and Thomas Jefferson enjoyed ice cream, and in 1813, President James Madison’s wife, Dolley, served strawberry ice cream in the White House in her husband’s second inaugural banquet. Ice cream’s history in the U.S. is a rich one. Spurred by the invention of the insulated icehouse around 1800 and sugar’s increasing affordability, the frozen treat became available to more than just the elites. Mass production of ice cream started in 1851, when a Baltimore dairyman named Jacob Fussell found use for his surplus cream by building the first commercial ice cream factory in Pennsylvania, with his frozen goods then shipped to Baltimore by train. The ice cream cone was popularized during the 1904 World’s Fair in St. Louis. Ice cream can even be credited as something of a secret weapon for the U.S. in World War II. According to The Old Farmer’s Almanac, the U.S. Armed Forces found the treat boosted morale, and became the world’s largest ice cream manufacturer in 1943, with the troops as beneficiaries. On the other side, Italian dictator Benito Mussolini banned ice cream, seen as an American symbol, in his country. A dictator’s power thwarted by a frozen mixture of milk, cream and sugar? Perhaps a recipe for our current times. Two scoops, please. — Meri-Jo Borzilleri
Home Made, Heaven Sent
Here are some of the best-known, local ice cream shops that make their own in the North Sound (frozen yogurt and gelato shops not included.)
Whatcom County Mallard Ice Cream
1323 Railroad Ave., downtown Bellingham Mallardicecream.com | 360.734.3884
Rocket Donuts & Acme Ice Cream
306 W. Holly St., downtown Bellingham 360.671.6111 1021 Harris Ave., Fairhaven 360.366.8135 Rocketdonuts.com
Edaleen Dairy (main shop)
9595 Guide Meridian Rd., Lynden 360.354.5542 For other locations, see Edaleendairy.com
Lopez Island Creamery Scoop Stand (summer only) 1019 Q Ave., Anacortes 360.299.8200 | lopezislandcreamery.com
Skagit Valley Food Co-op
The Co-op Building, 202 S. 1st St., Mt. Vernon skagitfoodcoop.com | 360.336.9777
Island & Snohomish Counties Kapaws Iskreme
21 Front St., Coupeville | 360.929.2122 (House-made chocolate and vanilla)
Whidbey Island Ice Cream Co.
1715 E. Main St., Freeland whidbeyislandicecream.com | 360.331.1111
Snoqualmie Ice Cream
21106 86th Ave. SE, Snohomish 360.668.2912 | snoqualmieicecream.com
August 2018 39
Homemade and Hand-Packed
WRITTEN BY KATE GALAMBOS
ick up a pint of Acme Ice Cream in one hand. Now a pint of Dreyer’s in the other. Feel the difference? Acme Ice Cream prides itself on being a zero air ice cream producer, meaning their pints are full of denser, creamier and more fatty ice cream, says Acme sales manager Steve Grichel. While more mainstream brands like Dreyer’s, Haagen-Dazs and even Ben & Jerry’s add air to their ice cream to increase volume, allow for easier mixing of ingredients and change the texture of the ice cream, Acme chooses to eliminate the air. As a result of Acme’s high fat content and zero air percentage, the ice cream falls into the “super premium” industry category. Lucky for Whatcom County, this “super premium” ice cream is made in our backyard.
Acme Ice Cream Acme Ice Cream was founded by owner Jim Swift seven years ago with dreams to centralize production is his beloved Acme, a town of several hundred people about 20 miles east of Bellingham. Acme Ice Cream is among a handful of artisan products such as Acme Farms Cheese and Chuckanut Crunch Granola that are owned by Acme Valley Foods, a food and beverage company. Unfortunately, due to the remote nature of the town, Swift was unable to build the facility in Acme. Instead, production began in the back of one of his other businesses, Rocket Donuts on Holly Street in downtown Bellingham. Today, the downtown Rocket Donuts location is still home to Acme Ice Cream production. Acme distributes hand-packed pints to 100 retailers along the Interstate 5 corridor. “We are in stores a few miles from the [Canadian] border down to Olympia,” Grichel said. In addition to the downtown and Fairhaven scoop shops, Acme lovers can find pints in various “mom and pop” grocery and convenience stores, all 15 Haggen stores, Seattle Metropolitan Market locations, and Bellingham Whole Foods Market. Only three production employees hand-pack every pint in the back of the downtown Rocket Donuts. “In the beginning, the employees would basically make donuts by night and ice cream by day. Now we have dedicated ice cream employees,” Grichel said. The term “small batch” almost doesn’t do enough to describe the production of Acme Ice Cream. Each flavor is created in just five-gallon batches before being packed into Acme pints or tubs for scoop shops, Grichel said. The process relies almost entirely on people — with very few mechanized tools — in order to keep quality high. High-quality ice cream starts with high-quality ingredients. “Our business model is based around the ‘mom and pop’ model. We try to use as many
Fun Facts Acme's Best-Selling Flavor Mint Chocolate Chip
Flavor that Flopped Pumpkin
Hardest Flavor to Make Banana Nut or Fudge Brownie
Fun Fact The name Acme Ice Cream comes from the owners' love of the village-like town of Acme in Whatcom County, but the company actually started in Bellingham.
Writer Kate's Fun Fact Unlike other favorite pints of mine (mostly Ben & Jerry’s), I actually can’t get through an entire pint of rich, fattytextured Acme in one sitting, which is probably for the best.
local ingredients as possible,” Grichel says. All the dairy is sourced from southwest Washington. The berries found in flavors like blueberry and mixed berry come from Whatcom County and the espresso flavor is made with Moka Joe coffee. This “super premium” ice cream can be purchased for $3.90 per scoop at the downtown and Fairhaven Rocket Donuts locations. Acme takes ice cream to a gourmet level, giving customers flavor and texture, you can just taste the difference, Grichel says. ◊
August 2018 41
Ice Cream by Locals for Locals WRITTEN BY CATHERINE TORRES
y 8 a.m., upbeat music pumps out of Lopez Island Creamery’s kitchen as an eight-hour day of ice-cream making is underway. The staff starts with less-allergen flavors like vanilla, moving their way through berry flavors, and ending the day with flavors incorporating nut and soy ingredients. The whole time there’s laughter, chatting, and smiling. These people appear to love their jobs. Lopez Island Creamery began as a scoop shop on Lopez Island in 1994. The original owners experimented with flavors, testing combinations on locals. Eventually the creamery expanded and relocated to Anacortes in 2010. Today their small-batch ice cream and sorbet is sold wholesale to grocery stores, restaurants, and scoop shops in Washington, Oregon, and Alaska. With over 80 flavors to choose from plus custom flavor orders, it’s difficult not to find a favorite flavor. Alex Thieman bought the creamery in 2011 with his sister, “We wanted to do something a little different.” Thieman, whose background is in food brokerage sales and construction, felt inspired by his family’s many business owners. He envied the passionate way they spoke about their work and wanted to claim ownership on something worthwhile. Today, the enthusiastic leader gives off a palatable energy. In fact, most of the staff have the same energy. Valerie Locke, the office manager, worked as an accountant before Thieman hired her. “I was in a soul-sucking job,” she says. She saw a want ad, interviewed, and Thieman found 42
Lopez Island Creamery
Locke’s enthusiasm perfect, offering the job on the spot. “He really hires based on attitude.” In addition to her office work duties Locke pitches in to clean, fill pints, and stick stickers, but has yet to operate an ice cream machine, her secret dream, she joked. None of the other 12 employees worked in ice cream either before coming on board, but that doesn’t stop them from mastering the creamery’s small-batch process. Thieman explained there are basically two ways to make commercial ice cream. In the continuous-freezer method, the ice cream base (cream, eggs, sugar, milk) pumps through a machine that freezes it into a soft serve texture. Then it’s deposited into pints or tubs. The small-batch method, which is what Lopez Island Creamery does, is essentially a larger scale of what you would do at home with an ice cream maker. A machine churns up to 10 gallons of ice cream base until it achieves the correct texture, then the ice cream gets deposited into containers and frozen further. The creamery has two machines that churn 10 gallons apiece, and one that churns five gallons, each taking about 10–12 minutes to churn a batch of ice cream. Suffice to say the machines are the lifeblood of the company and are kept very, very busy. One of the great benefits of the small-batch process is the ease of experimentation. Inputs from staff, local chef suggestions, and customer inputs (including custom orders) can be created rather quickly without wasting too much product. Right now, the creamery’s recipe repertoire tallies 80–90 flavors, including seasonal flavors and special order like licorice. Thieman is “very conscious of where we came from,” and recognizes that “backbone of our business, Skagit Valley and San Juan Islands, if nothing else
ALEX THIEMAN OWNER
Q. What’s your favorite flavor? A. Bow Hill Blueberry ice cream. Q. Biggest flavor flop? A. We had a customer ask for
a Kale Balsamic. We tried to warn her, but she was insistent on giving it a shot. You know, it wasn’t bad — there was so much cream and sugar in it — but it just tasted…very healthy.
Q. How often do you eat ice cream, not taste it, but actually sit down and enjoy a cone or bowl? A. I eat a lot of ice cream, just we want to cater to those customers.” Cater they do, by using local ingredients and reaching out for input. Currently the creamery is working on setting up a focus group. They made a social media announcement requesting volunteers for flavor tasting and hoped to get 10 volunteers. Ninety-seven people emailed. None are looking for payment, they just want to eat ice cream. It’s “really exciting and overwhelming” and now Thieman needs to figure out how to make the focus group work on a larger scale. He’s still learning, admits to making lots of mistakes, but he wouldn’t trade this “fun, interesting journey” for anything. Before heading out, Thieman gifted me a pint of Bow Hill Blueberry ice cream, “Spoon for the road?” he asked. I checked my watch, “Umm, it’s 9:30 in the morning.” He smiled, “Oh, doesn’t everyone eat ice cream in the morning?” ◊ 12375 Reservation Road Ste. B, Anacortes 360.299.8200 lopezislandcreamery.com
tasting adds up to maybe a half a pint a day. I do still eat a little bit when I go home some days.
Q. What’s the most difficult flavor to make? A. We hand-stir in swirls and
chunks, so for flavors like Cookies & Cream we crunch cookies up by hand, that slows us down. Everyone moans when it’s a big Cookies & Cream day. For swirls, we squeeze the peanut butter for Chocolate Peanut Butter Swirl. It’s tiring.
Q. What’s the best part of working at the ice creamery? A. The people. We have really
good people and created a great culture that’s fun and as laid-back as we can be in the summer.
Q. What’s the toughest aspect of working at the ice creamery? A. I think right now we’re trying
to manage our growth. We’ve grown by about 600 percent in the last six years, so every year brings a new challenge while we try to maintain our quality.
August 2018 43
From Cow to Cone in Less Than a Day WRITTEN BY KATE GALAMBOS
or five generations, the Brandsma family has been a “cow first” kind of dairy farm with the belief that well-cared-for cows make the best milk. Between the high-quality feed, and soaring views of the Canadian Cascades and Mount Baker, you have to wonder if contented cows produce a better product — like Edaleen Dairy’s ice cream. The Lynden property fulfills the nostalgic dairy farm image we all have in our heads: rolling green hills, barns framed by mountains, and lots of happy cows. except here it’s reality. This five-generation farm floods visitors with its sense of family so much that warmth radiates through the dairy’s office walls. The renovated farmhouse boasts years of family history. What now houses the reception desk, office and lobby
area was once the family’s kitchen and living space. Today, Ed and Aileen’s daughter, Karen Moorlag, calls her childhood bedroom her office, which is still decorated with her childhood wallpaper. While Lynden locals Ed and Aileen Brandsma were born into the milk business, it was their desire to create that drove them into the ice cream business in 1975. “Milk is milk. With ice cream you can be creative. I think they had a desire to make the business fun,” said Mitch Moorlag, Karen’s husband, and son-in-law to Ed and Aileen. Mitch is general manager at Edaleen Dairy. Ed and Aileen combined their names to create Edaleen Dairy, opened their first store on the same Lynden farm property, and started production on-site. During the same year, Ed and Aileen started their own milk production on-site too, something that was unheard of in a time when most dairy farmers shipped their raw product to big names like Darigold, sales manager Dave Dodson said. The quaint family farm had become revolutionary. In addition to their more than 100 employees, the farm is home to about 1,700 milking cows. Each of those 1,700 cows is milked for 10 minutes, three times a day. Freshness resonates in the nearly 43 flavors Edaleen produces. “The milk that is in our cow this morning is in the freezer [as ice cream] by 7 a.m. the next morning. We go from cow to ice cream almost always in less than 24 hours,” Dodson says. With the help of their popular ice cream, Edaleen has continued to grow, now operating dairy stores in Sumas, Ferndale, Blaine, and downtown Lynden, in addition to their on-site store. The stores carry Edaleen Dairy milk (chocolate, strawberry, and plain), half and half, buttermilk, heavy cream, and fresh ice cream, both hard and soft serve on made-to-order cones,
as well as in packaged ice cream tubs. Visitors can purchase a fresh scoop of hard ice cream for just $2.50 or go the soft-serve route for between $1.75 to $2.50, depending on size, making it truly affordable for anyone to treat themselves. The ice cream often features local ingredients like berries straight from Whatcom County, and can also be found at local places like WinCo Foods and Safeway stores, in addition to the company’s own five shops. Edaleen’s small-batch flavors range from popular classics like vanilla and mint chocolate chip to seasonal favorites like eggnog and pumpkin. In order to create new flavors, the company caters to the taste buds of its customers, Dodson says. “Ice cream tastes are really personal. There’s no right or wrong–they are all good.” ◊
Edaleen's Best-Selling Flavor Vanilla
Flavor that Flopped Passion Fruit
Hardest to Make
Coffee Almond Fudge
Edaleen Dairy powers all its operations (farm and store) with methane gas from its cow manure. Their cows are so prolific that the company has energy left over to sell to Puget Sound Energy.
Writer Kate Fun Fact
My first job was scooping ice cream at the local Baskin Robbins in my home town of Woodinville. You could say I was popular as a result. August 2018 45
Consciously Crafted Ice Cream
WRITTEN BY CATHERINE TORRES
ith a background in sustainable farming and dairy operations, Snoqualmie Ice Cream co-owner Barry Bettinger, along with his wife Shahnaz, have the ideal credentials to run an ecofriendly ice cream powerhouse. Snoqualmie, in Snohomish, is in the business of consciously crafting delicious ice cream. They specialize in hard-packed ice cream and “French Style,” or frozen, custard made with more eggs and less air than traditional ice cream. The result is a dense and flavor-intensive bite that sets them apart from the competition. Snoqualmie Ice Cream makes a Birthday Cake flavor (white cake batter, chocolate frosting) that tastes like childhood. Their Mukilteo Mudd is rich, decadent, and made with four types of Belgian chocolate. It’s a difference that you can taste and feel — their base recipe uses less air than their competitors, they say, and with only quality, local ingredients going into the ice cream,
Snoqualmie Ice Cream you know you’re getting a quality product. Check out their eco-friendly scoop shop in Snohomish where innovative design meets sustainable production processes, or check your local grocery in Whatcom, Skagit and San Juan counties. The Snoqualmie Ice Cream company has been around for years. It started out as a scoop shop in, you guessed it, Snoqualmie. Then a man named Hal Lewis bought the company and moved it to Snohomish. When he was getting ready to retire in 1997, Lewis wanted someone to carry the legacy of the company. Enter Barry and Shahnaz Bettinger. The couple knew they wanted to own a business in either cheese or ice cream production, so they jumped on the opportunity. Since then, they bought a house and renovated it into the current Snoqualmie Ice Cream Scoop Shop and production facility. The Bettingers value sustainability and ecoconscious operations. The company is rated as a Certified B Corporation, which means a company that passed an assessment of its social and environmental impacts. To prevent run-off from the site, they planted a rain garden with landscaping that helps sift debris and pollution from runoff water, and installed pervious concrete. The scoop shop uses (adorable!) miniature metal spoons for tasting flavors and reuses the plastic ice cream serving bowls. This might not sound groundbreaking in today’s increasingly ecominded culture, but back in 1997 eco-friendly designs weren’t popular. The Bettingers went through many engineers, architects, and funds trying to achieve their design vision. They also had a vision for exceptional ice cream. Snoqulamie sources high-quality, local ingredients from producers and farmers whose philosophy aligns with the company’s. An exceptional staff of about 20 ensures the company’s values are upheld. Jessica Tice,
Q. What’s your favorite flavor? A. Salted Caramel. It’s a melt-inyour-mouth flavor, and the Danish Vanilla Bean — it’s just such a pure, fresh flavor.
Q. Biggest flavor flop? A. One flavor we just discontinued is Crème Fraiche. If we had named it Cheesecake, it would have done a lot better. So there’s a lot in a name. We also had a Spicy Banana Brownie, which has been renamed to Cinnamon Banana Brownie.
the sales manager, spends her days doing “lots of little things” to enhance customer relationships like emails, numerous phone calls, and welcomes inquires for custom flavors. She worked as a teacher in the Peace Corps in Cameroon (where she met her husband, another volunteer) before returning to Washington to work in the food industry and finding her way to Snoqualmie Ice Cream. If you compliment Bettinger, he denies credit, praising his staff instead. Production manager Joely Alicea’s no-nonsense attitude keeps the facility on schedule. The Bettingers sent Alicea to Pennsylvania State University, where the campus is famous for its Department of Food Science’s ice cream shop The Creamery, for a course in ice cream manufacturing. She’s well-equipped to manage the production of three daily batches of 300 gallons each. Each batch is one flavor. Snoqualmie has about 30 retail and seasonal recipes: some carried over from the beginning, but many Barry created, like the Ginger Snap Caramel recipe, inspired by a friend’s pregnant wife who had a craving for the flavor combination. Tice’s predecessor drove a few flavor choices based on market
Q. How often do you eat ice cream, not taste it, but actually sit down and enjoy a cone or bowl? A. Almost every day. This morning
we started the day with a cookie company, so we made ice cream sandwiches for breakfast.
Q. What’s the most difficult flavor to make? A. Our Cookie Dough. It’s been
finicky getting the cookie dough through our ingredient feeder and have it maintain its texture.
research, something Tice is excitedly getting ready to do herself. “We’re all really excited about that part; it allows us to be creative.” Snoqualmie Ice Cream is devoted to quality. They regularly tweak recipes, like the Birthday Cake flavor, recently revamped to include sprinkles and better cake pieces. Vannie Beerman, wife to the company’s marketing manager, Nick Beerman, has been on staff for only a week. She works the Scoop Shop’s counter with a smile, handing over a spoon with a generous sample of Birthday Cake. “I love it here,” she says. ◊ 21106 86th Ave. SE, Snohomish 360.668.2912 snoqualmieicecream.com
Q. What’s the best part of working at the ice creamery? A. It’s ice cream. Everybody loves ice cream and it makes people happy.
Q. What’s the toughest aspect of working at t he ice creamery? A. Right now, it’s probably figuring out our direction. We have so much to offer, but we’re not entirely sure what our identity is. It’s morphed over the years, we’ve gotten larger, and there are a lot of new kids on the block who are doing fun stuff on social media. How do we keep up with them while staying true to who we are and maintaining our quality?
August 2018 47
© Evan Pollock
© Chris Baron
107th Year, and Counting Fair Stays True to Agricultural Roots WRITTEN BY SARAH EDEN WALLACE
very August, the Northwest Washington Fair rounds up a happy hubbub of Whatcom County at its most wholesome: rides and rodeo, horse shows and hypnotists, cows and country music — top-notch, true-to-tradition agritainment. It’s a rich heritage: Legendary singer Loretta Lynn, then a Sumas resident, got her start at the fair, winning a blue ribbon for her preserves and first singing at the grandstand in 1982. People still talk about the 1997 concert where superstar Garth Brooks secretly flew to Bellingham and astounded a lucky crowd of 2,000 when he took to the grandstand stage to sing with future wife Trisha Yearwood. In the old days, every school in the county closed so kids could attend the fair, which was held then in September after harvesting. Early fairs included typewriting contests, ostrich races, log rolling, butter-and-egg parades, barnstorming biplanes and thoroughbred racing. Today there’s the popular demolition derby, and screamtil-you-drop fun on the roller coaster (nothing keeps a kid happier than an all-day ride band — save $5 if you purchase it online ahead of time). You’ll find a heady mix of midway games, wool-spinning demonstrations, yodelers, barrel racing, hot tubs and haybalers on sale. Look for bigger rides at a new carnival this year at the Northwest Washington Fair. Photo by Mike Urban. continued ›
August 2018 49
This year, the fair is offering a new ride carnival with bigger rides, says fair manager Jim Baron. The kids’ carnival will be moved closer to the big carnival and the old kiddie-ride area will be used for parking. You can learn a lot at the fair: Llama judging, anyone? It’s hard to choose between cat first aid or rooster-crowing contests, but with six fun-filled days the fair has nearly a week of wonders in store. The crafts alone will explode your Pinterest board: lace, Lego fantasies, floral displays, ceramics, paintings and handmade quilts. Make sure to head for the Agriculture Adventure Center, which was started as Farm for Life in 2002. Here you can coo over newborn chicks and piglets (shades of “Charlotte’s Web”), “milk” Twister the Cow or predict when a pregnant sow will farrow, or give birth. (Did you know pigs gestate for three months, three weeks and three days?) Kids of all ages are entranced — and educated. In fact, Baron says, the fair is completing fundraising to leverage $1.8 million in state funding to build an agriculture education center. Set to begin construction this fall, it will house exhibits and preserve local history. The fair has been held on the same 20 Lynden acres since its 1911 debut. What makes it special was a determined choice by its board in the 1980s to stay local and not go theme-park. Commercial exhibits were limited to 30 percent of the footage and entry fees are still kept low to encourage participation. While other fairs have gone more commercial, bringing in glitzy entertainment and profit-focused vendors, our fair stays agri-centric, keeping its down-home heritage front and center. So it’s only natural that this year’s fair slogan is “Rooted in agriculture.” In years past, there was 1978’s “It’s a horsey, bossy, piggy fair,” “The place to be, the fair to see, in ’93” and 1987’s “Oink, Moo! Quack! The fair is back.” Whatever its pitch, there’s no better place to see Whatcom County’s farm, family and fun spirit in action.
Before she was famous, Loretta Lynn won blue ribbons at the Northwest Washington Fair for her canning skills. Photo by Jack Carver.
The fair is a chance to see prizewinning exhibits by up and coming farmers in FFA and 4-H. Photo by Sarah Eden Wallace.
Who can resist the cuddly critters at the Northwest Washington Fair? Photo by Sarah Eden Wallace.
1 9 1 1 First fair held, called
Nooksack Valley Produce Fair
1 9 2 2 Name changed to the Northwest Washington Fair
1 9 3 2 Original grandstand burns down
1 9 3 9 Grandstand rebuilt 1 9 5 4 First traffic light north of Bellingham installed in Ferndale
1 9 6 9 Women allowed to join Future Farmers of America
1 9 7 1 First year sheep exhibited at the fair
1 9 7 8 First demolition derby 1 9 8 0 Moo-Wich created by
Whatcom County Dairy Women
1 9 9 0 Clock tower built at fair 1 9 9 1 Fair racetrack removed 2 0 0 0 Fair website debuts
Whatcom County population 1910 - 50,000 2018 - 221,000
Fair attendance 1950 - 22,000 2009 - 214,301
Fair admission 1970 - $2 2018 - $13
Editorʼs Note: We wanted to give you an inside look at the work it takes to raise animals to show at the fair. Every couple weeks for four months starting in March, Bellingham Alive writer Jade Thurston visited two sisters, Becky and Abby Thompson, and their parents, April and Ted, at their Lynden farm to chronicle the girls’ journey in transforming piglets into full-grown, fair-worthy livestock, suitable for sale. — Meri-Jo Borzilleri
After Months, They’re Ready for Showtime LYNDEN SISTERS RAISE PIGS FOR FAIR WRITTEN AND PHOTOGRAPHED BY JADE THURSTON
ne of the more anticipated events in August is the six-day-long Northwest Washington Fair, held in Lynden for more than 100 years. For sisters Becky and Abigail (Abby) Thompson, the fair, both say, is the best week of the entire year. It’s not elephant ears or rides like the whirling Gravitron that draw Becky, 14, and Abby, 11, to the fair, set for Aug. 13–18 this year. It’s the animals. Over the past six years, Abby and Becky have “shown” a variety of animals at the fair — displayed them in a competition before judges. This year, it’s mainly pigs. For most kids, raising an animal means caring for a pet — a dog, cat, or hamster. Not for the Thompsons. When it comes to getting their pigs ready for the fair, the Thompsons mean business. Since February, the two have been feeding, grooming, and training pigs for their one day in the spotlight — when the pigs will be shown, judged, then hopefully auctioned and sold for market. Becky and Abby know the reality: The pigs they’ve spent six months raising will be butchered soon after for pork, ham, and bacon. That’s farm life. The money the girls earn is earmarked for college. For generations of Lynden kids, raising and showing animals at the fair has practically been a rite of passage. The fair lasts only six days, but the girls’ involvement with the local 4-H club is year-round. The club is one of the principal youth development organizations in the nation. It’s a big deal in Lynden. With about 65 children and teen members, Becky and Abby’s 4-H club, Country Partners, is the largest 4-H group in Whatcom County. With so many participants, parents and volunteers take on different guiding roles, such as swine leader. To Becky and Abby, 4-H (for Head, Hearts, Hands and Health) has been a big part of their lives — Becky was 8 years old when she joined the club and Abby was 5. This year at the fair, Becky and Abby are enthusiastic for the competition. Becky is showing swine and beef and Abby is showing swine and her almost-4-year-old cat.
Sisters Abby, 11, and Becky, 14. plan to show their pigs at this year’s Northwest Washignton Fair.
August 2018 51
Four weeks old
ROUGHLY 20 POUNDS
THE THOMPSONS LIVE on Lynden’s Double
Ditch Road, in a large, more-than-century-old house on some property. On this March day, Abby and Becky are dressed similarly to what they would wear when showing at the fair — a colorful flannel shirt tucked into jeans and a fancy belt. Their mom, April, is here but dad, Ted, is working — he’s a pastor at North Country Christ the King Church in Lynden. He does a lot with the animals, including veterinarian duties. Since she disliked sports (unlike her sister), the interest in joining 4-H began with Becky, the older sister. “I wanted to try and give Becky another outlet where she could invest her time and grow her character,” April says. Since joining 4-H, Becky has been inspired to become a veterinarian technician someday. Abby also has a passion for animals. This is Abby’s second year showing pigs and Becky’s third. In fact, Becky bred the first pig she started out with, Penelope, resulting in 17 piglets. Becky showed one of those piglets, named Bounty, last year. Her parents bought Bounty at the fair, and then they bred her. Abby and Becky will each choose one member of the 12-piglet litter to prep for this year’s fair. The piglets are 50 percent Berkshire, 25 percent Hampshire, and 25 percent Yorkshire, meaning they’re crosses, or Exotic, offering a range of colorings and body features to hopefully catch the judges’ eye. Five months before the fair begins, the piglets are just four weeks old, weighing roughly 20 pounds and living in the pen with Bounty. The girls are keeping a close watch on the pigs and already starting to see different personalities and physical characteristics develop. The pigs are numbered on their back with marker to help tell them apart.
Six weeks old
ROUGHLY 33 POUNDS
JUST A WEEK EARLIER, the pigs weighed in at approxi-
mately 33 pounds. The piglets have been cooped up with Bounty this entire time and she’s exhausted — whenever she adjusts or lays down, one of the piglets tries to feed from, nibble on or walk across her. So the Thompsons decide to help the weaning process by moving the younglings out to what they call “the summer house” — a reinforced shed hooked up with water, connected to an outdoor pen area. To help protect the pigs and their food, rat traps lay in parts of the shed the pigs can’t reach. Bare-handed, Abby picks up a freshly-caught mouse that she says is still warm. Clearly, the girls aren’t squeamish. Koby, the 3-year-old red Australian Shepard-Husky, is attentive and wide-eyed as the pigs get moved away from their mom. He likes herding them. Becky and April snag each of the 12 pigs, one by one, jogging it over to Abby in the pen. It’s a comic struggle. “It’s like carrying a 35-pound sack of flour, except it’s squirming and squealing the whole time,” Becky says. Bounty hates hearing her babies shriek, so it’s best to do this process quickly. Eventually, Bounty will relax and not worry about them.
Eight weeks old
11 weeks old
THE PIGS NOW LOOK less like babies and more like grown animals. Between 40 and 48 pounds, their bodies are nearly all muscle, sculpting their overall shape. By now, Becky and Abby have scoped out the pigs they want. And, of course, the pigs have grown into their names. Becky has her sights set on Queen B, a natural leader among the bunch. Abby has also picked her pig, Remington. Both pigs have distinguishable black markings on them, which could stand out to a judge during showing. Playful as ever, the whole litter has gotten used to digging their noses in the dirt and eating every blade of grass in sight. With heavy involvement and responsibilities in 4-H, it helps that April homeschools the girls. Still, that doesn’t mean their schedules aren’t stacked. Though April is the primary teacher, Becky and Abby also attend classes with Meridian Parent Partnership Program (MP3) on Mondays and Wednesdays. On each of these days, the sisters head to five classes: writing, robotics or drama, math or art, science, and technology. They finish with classes by noon during the remaining homeschooling on Tuesdays, Thursdays, and Fridays. “What’s nice,” Becky says, “is that we can take breaks to go hang out with the pigs for a little bit.” “I love to burn some energy by running out by the barn,” Abby says.
BECKY POINTS to a small water area she created in the mud for the pigs to cool off, since the weather has been hot. Turns out, sunburns are quite common on pigs, especially on the white (pinkish) skin. Oftentimes, the girls lather the pigs in sunscreen and Dollar Store aloe vera lotion for protection and moisturizer. In terms of weight, the pigs are gaining 1.7 pounds a day. They’ll get up to two in about a
Oftentimes, the girls lather the pigs in sunscreen and Dollar Store aloe vera lotion for protection and moisturizer. month. The food fueling the pounds is High Octane Champion Drive, a dry formula packed with protein and nutrients. Also, Remington’s name has been switched to Loki (the family has been watching Thor and Avengers movies) and Queen B is referred to as Queeny. Loki now weighs 75 pounds and Queeny weighs 78. To practice showing, the girls graze the pigs with show sticks (or whips, though they’re not actually used to whip) on different parts of their body to command directions. Marshmallows, the pigs’ favorite, are used as treats during training. Queeny and Loki will associate marshmallows with different orders. continued ›
August 2018 53
Becky, Ted, April, and Abby Thompson, their dog Koby, plus fair-bound pigs Queeny and Loki
14 weeks old
ABBY AND BECKY are dressed in
full fair attire — Abby is especially excited, because she gets to wear some rare mascara. It’s early June. At 14 weeks old, Queeny is weighing in at 112 pounds and Loki is at 120. Becky is now especially bonding with Queeny. Lately, the girls have ramped up their training with twice-daily sessions — once in the morning and once at night — as the August 13 fair opening date draws near. At the fair, surrounded by other pigs and contestants at the same time, Becky and Queeny and Abby and Loki
Draft-Horse Hitch a Fair Spectacle
Rare Skill of Local Drivers on Display
© David Willoughby
WRITTEN BY SARAH EDEN WALLACE
n 2011, the fair set a Guinness World Record for biggest hayride, with 639 people piling on in a grandstand flash mob. This year you can see another world-class wonder: the eighthorse hitch. Draft-horse drivers have competed in the six-horse hitch at the fair since 1948. It involves a team of matched draft horses, each weighing about a ton, harnessed to a brightly painted spoke-wheeled wagon helmed by one driver. But the eight-horse hitch is rarely done anywhere in the world, explains draft horse superintendent George Bowen. It takes an exponential extra layer of skill. Plus, to find teams of eight horses matched for size and color is extraordinary, he says. Plans call for three teams of eight horses showing at a 6 p.m. show, free to all fairgoers, on Thursday and Friday in the grandstand arena. Here’s what you’ll see: teams of eight gleaming Belgians, Clydesdales or Percherons, tails and manes braided with flowers, hand-buckled into 150 pounds of chrome and leather harness. At the helm, using only voice commands and about 50 feet of long leather lines, is one driver, often a descendant of families who’ve driven draft horses at the fair for three or four generations. (You can read more about Whatcom County’s connection to the iconic Budweiser Clydesdales in “100 Years at the Northwest Washington Fair,” available at Village Books and the fair office.) It’s a spectacle of horsepower, driving skill and special wisdom. Expect a shiver of pride as these horses thunder by!
will face judges in two situations: type, and fit and show. Type showcases the build of the pig — squatty, dark, long, muscle-defined, etc. Fit and show is all about you and how well you can direct the pig around the show ring. Abby and Becky know all sorts of tips, but mainly it’s important to keep eye contact with the judge the entire time. “And don’t forget about making a ham sandwich,” Abby says. “Always keep the pig in between you and the judge.” On their final day, after their time in front of judges, the pigs will go to auction. Abby and Becky have prepped for this, too. Before the fair, they’ll make brochures to reach out to local companies for sponsorships. It costs
between $400 and $500 dollars to raise a pig, which can be sold at the auction at the end of the fair for roughly $600 to $900. But sponsors can help the 4-H participants make more of a profit. “They’re investing in the kids’ future,” April says. Becky and Abby are hoping to sell their pigs for around $2.75 per pound. The minimum and maximum weights are 215 pounds and 330 pounds. Once sold at the auction, Queeny, Loki, and other pigs will be spraypainted to determine what meat processing company they’ll head to. The girls say that it can be difficult seeing their pig marked up, knowing it will soon be butchered. But they take pride in how they treat the pigs leading up
to that — they’re pretty pampered. “You take the good moments as they are,” Abby says. “And if you keep showing, you know moments like that can happen over and over,” Becky says. They know that just months from now, the cycle begins anew. Becky and Abby will breed another pig, and their farm’s population will once again swell, adding to the family menagerie that already includes a dog, a bunny, two cats, a kitten, and 15 chickens. Come February, they’ll raise, train and prep piglets, looking forward to any challenges, and improving their technique for another round of showing pigs at the fair.
The Moo-Wich Ice Cream Treat a Fair Favorite
WRITTEN BY JOSHUA DEJONG PHOTO COURTESY OF WHATCOM COUNTY DAIRY WOMEN
Moo-Wich, the Northwest Washington Fair’s signature treat, is a little bit of heaven on a hot summer day. It’s also a lesson in delayed satisfaction. The Moo-Wich is a huge slab of Edaleen vanilla ice cream sandwiched between two giant chocolate chip cookies, made by Woods Coffee with real butter. Each Moo-Wich comes frozen, secure in a Ziploc bag. You can’t dig in right away — the Moo-Wich requires a few minutes to soften or you risk chipping a tooth. But it’s worth the wait, and the effort. “Moo-Wiches are an ice cream cookie sandwich that you have to work to open your mouth to get that first bite,” says Kim Vlas, a member of the Whatcom County Dairy Women. It’s the Whatcom County Dairy Women’s most famous product, but the group is about more than Moo-Wiches. It educates the public on how dairy gets from the farm to your table, and provides scholarships to young adults. Cheryl DeHaan says the group, which has been around for more than a half-century, is one chapter of the Washington State Dairy Women organization. The Whatcom group’s fair booth is where they fund most of their scholarships. “We gave almost $10,000 in scholarships this year to go to high school and college students,” DeHaan says. Moo-Wiches cost $5 apiece. It takes some planning to make about 10,000 of them each year for the weeklong fair. Starting just a few days before the fair’s opening day (August 13 this year), the treats are put together from an assembly line of 25 people working two eight-hour shifts. They stack cookies, slice ice cream, put them together, and zip them into plastic baggies. The Moo-Wiches are then stacked in milk crates to be put into a refrigerated truck. DeHaan says the dairy women make people aware of how milk gets into their refrigerators, and into Moo-Wiches. “Milk doesn't just appear in the back room of the grocery store,” DeHaan says. “It actually comes from someplace, from a family farm.” August 2018 55
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HABITAT Home Remodel Tips and Tricks · Featured Home
Far East Home Comes West Northwest Asian Fusion WRITTEN BY MERI-JO BORZILLERI
hen Ross Grier set out to build his dream house, he knew it would have a Japanese influence, because he grew up there — as a U.S. citizen and part of a missionary family. The two-bedroom, two-bath home’s soft appearance derives from a deep, warm exterior; rich Douglas fir timbers; a wraparound deck with a curved railing and entranceway roof. The home’s shape, vertical with the middle level as the main living space, “offers a feeling of being in a nest high in a tree,” says Ross, who shares the Fairhaven home with wife, Sharon. Because who can’t use a little nesting these days? Builder | Bellingham Bay Builders Architect | Greg Robinson Architect Photographer | C9 Photography … continued on next page
HABITAT Featured Home
Grier, one of four co-founders of workersâ&#x20AC;&#x2122; cooperative Bellingham Bay Builders, used a diversity of materials in this staircase, mixing wood and milled stone in the stair risers. The center of the Japanese daily bathing ritual is the ofuro, a deep hot tub where you sit in soothing waters up to your shoulders. The practice, held in fresh air, maintains daily hygiene but is also intended to rejuvenate. A charcoal ink drawing of Mount Rainier, and heavy timber influence, add to the natural setting of this indoor-outdoor room. August 2018 59
A Fresh New Island Key to Kitchen Revival WRITTEN AND PHOTOGRAPHED BY JENNIFER RYAN
s I may have mentioned before, interior design and remodeling most times involves some sort of puzzle…In this instance, my clients had a kitchen that they both liked and disliked. When the home was built, the kitchen island was a U-shape with a raised bar and a black marble tile counter. It had become clear over the years that the tile counter was not very user-friendly. There were grout lines that needed to be cleaned and the shape of the island and its two tiers didn’t allow for much counter space.
ON MY CLIENTS’ LIST FOR THE NEW PARTIAL KITCHEN REMODEL ■■ ■■
Update the look. A white marble-like solid surface counter and more counter space on the island. Keep the perimeter cherry cabinets, as well as the black marble backsplash.
THE LIST OF WHAT I THOUGHT NEEDED TO HAPPEN — ALONG WITH THEIR REQUESTS ■■ ■■ ■■
New lighting. Less color and clutter on the walls. No raised bar top and a change in the shape of the island.
THE PUZZLE Figure out how to combine warm cherry cabinets, with cold marble counters.
THE SOLUTION Bring some warmth and cool to the island and the same to the perimeter. Use black as a grounding color to work with the existing backsplash.
For the cool, the island cabinets became black and the shape a rectangle. We used the same profile as the perimeter cabinets. The sink: black. The counters, both on the island and the perimeter, are Pental Avenza Quartz which is less maintenance than marble but has a similar look. The walls went from red to Sherwin Williams Light French Gray. For the warmth, we added round matte gold back plates to the cabinet pulls, matte gold to the pendants, and the faucet fills in all the blanks with black, matte gold and stainless. And for fun — as there must always be fun — a black-and-white chevron rug, and French-style counter stools with a chevron pattern. Of course, the decorative pig in the center needed his own touch as well. Even though the island is larger than the original, the kitchen seems much bigger because there is no raised bar to separate the space. The best part: you would never know that we only remodeled the center of the kitchen and not the whole thing!
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Baking School and Bread Lab Rise Together in Burlington King Arthur Flour Baking School WRITTEN AND PHOTOGRAPHED BY CATHERINE TORRES
id you know the scores, or incisions, atop a loaf of homemade bread are more than decorative? During the days of common ovens, bakers customized their scores to distinguish one loaf from another. More practically, the scores release built-up steam while the bread takes shape and bakes. Without these cuts, steam will find the weakest spot and blow out, resulting in a “Frankenloaf,”as Jennifer Rein refers to it. Rein is the coordinator at the King Arthur Flour Baking School, just off Interstate 5 in Burlington. Why and how to properly score bread are just some of the things Rein and her fellow instructors teach. … continued on next page
… King Arthur Flour is the oldest flour company in the United States, operating since 1790. Wanting to educate communities, the flour maker opened two baking schools, one at corporate headquarters in Norwich, Vermont, and the other in Burlington. The school offers dozens of one-day to five-day classes every month, open to the public. Topics include various aspects of making bread, pastry, pizza, and more. For instance, you can take a three-day course on croissants, puff pastry and danish for $375. A half-day “Flatbreads of India” session is $75. Much credit for the Burlington location is due to its partner and neighbor, the Bread Lab, operated by Washington State University. It conducts research to determine the best grains for specific applications (bread, pizza, fermenting for beer). Researchers also cross-pollinate grain lines by hand and have a room filled with some of the 40,000 varieties of seeds in their care. Rein explained that the head of the Bread Lab, Dr. Steve Jones, realized there was just one problem. “They were scientists, not bakers.” They could talk about the data points of a grain’s elasticity or gluten all day but they didn’t know how to effectively utilize the grains for food preparation. Jones suggested King Arthur look into opening an adjacent baking school. In November 2016 it did, and together the lab and school are revitalizing Skagit County’s grain economy and locals’ understanding of grains. The joint location has been beneficial, according to Jones. “Having the baking school within our building 64
adds so much to what we do and what we are able to do.” The school holds classes almost daily, keeping Rein busy. On the day we met, a walk-in oven kept the otherwise quiet classroom humming. It was Rein’s prep day: she prepped the formulas (what bakers call recipes) and made the fillings for an upcoming Indian flatbread class. Energetic and enthusiastic about anything to do with baking and grains, it’s hard to imagine Rein wasn’t always a baker. She started out working for Nike doing computer design. After a stint volunteering at the Fort Vancouver National Historic Site where she dressed in full 1840s gear and cooked food over a fire, she left her job and moved to the East Coast to work in wood-fire bakeries. Harsh, cold winters brought Rein back to Washington bakeries, and a happenstance job posting led to her current sentiment, “I can’t believe I get to do this every day. It’s my dream job.” Rein’s duties include choosing a class schedule, which pretty much boils down to anything with flour or grain: Middle Eastern flatbreads, danishes, pies, pizza, gnocchi and fresh pasta, and series classes on sourdough bread. The informative online calendar lists all the scheduled classes, price, how many spots remain, and participant level like home bakers, kids, or professionals (those who know baker’s math). Each class is about three to four hours long. Three- to five-day series classes are held during the week where “you can really drill down into the subject matter,” like conquering sourdough bread.
During a typical class, students don aprons and settle in at individual stations. The instructor begins class by going through a formula from start to finish, explaining things like what each ingredient does and how to apply specific techniques. Then the students go back to their stations to replicate the procedures while the instructor and an assistant walk around to, as Rein puts it, “dispel pie anxiety and yeast phobia.” Confidence grows steadily as the students make three to four baked goods per class and take home all their creations. But there’s more to the baking school than classes — the school gives back tremendously. Last year the school held a Bake for Good Thanksgiving event where they donated 80 pies and 800 rolls to a local food bank. Beginning in September, on the last Friday of each month, they will host a Bake for Good Drop-in Pizza class. Participates drop in, learn how to stretch pizza dough, and bake off their creations in the school’s screaming hot oven. The school will provide everything for a plain cheese pizza, but you can bring additional toppings. Cost is a $10 donation to a hunger-related charity. Under the same roof in Skagit Valley there is a baking school building up confidence in home bakers and a team of researchers innovating the grain landscape locally, nationally, and internationally. You’re missing out if you don’t stop to see it for yourself. 11768 Westar La., Burlington 800.652.3334 | kingarthurflour.com
DINING KEY . . . . . . . . . . . . . . up to $9 . . . . . . . . . . . . . $10–19 . . . . . . . . . . . . $20–29 . . . . . . . . $30 or greater . . . . . . . . . . . . Breakfast . . . . . . . . . . . . . Brunch . . . . . . . . . . . . . . Lunch . . . . . . . . . . . . . Dinner . . . . . . . . . Family-Friendly . . . . . . . . . . . . . Takeout . . . . . . . . Outdoor Seating . . . . . . . . . . Reservations . . . . . . . . . . Happy Hour . . . . . . . . . New Review Menu items and prices are subject to change, so check before you go. See all our restaurant reviews on our Eat and Drink tab at BellinghamAlive.com
GOAT MOUNTAIN PIZZA Italian 211 W. Holly St., Bellingham 360.510.6336 Red brick walls, local art, and unusual pizzas sold by the pound are all offered in Goat Mountain Pizza’s space in downtown Bellingham. Served on parchment paper on a wooden board, the restaurant’s original pizzas, like potato bacon, the spicy fennel sausage, and the gluten-free caramelized onion/walnut are among the customer favorites and are worth a taste. Even though the slices are reheated for serving, the pizza still maintains tenderness — especially in the crust, which contains many flavors and a mix of a soft inside with slightly crisp edges. Pizza isn’t the only entree available, as Goat Mountain also offers options such as a potato leek soup (which is mouth-watering and itself worth a trip to the restaurant!) and the Goat Mountain salad with quinoa, greens, carrots, candied walnuts, orange pieces, red onions, and a sweet maple basil vinaigrette. Topped off with some local beer and cider, the Goat Mountain pizza experience is complete. Also — Goat Mountain Pizza brings a food truck to events! Keep an eye on their social media to have more opportunities to enjoy a slice!
JALAPEÑOS MEXICAN GRILL Mexican
CULTURE CAFÉ Eclectic
1007 Harris Ave., Bellingham, 360.656.6600 501 W. Holly St., Bellingham, 360.671.3099 2945 Newmarket Pl., Bellingham, 360.778.2041 jalapenos-wa.com
210 E. Chestnut St., Bellingham 360.746.6558, kombuchatown.com This inviting, comfortable place has been known for years for its kombucha. All the items are prepared in-house with the exception of bread, which is made by Bow-based Breadfarm. Culture Café’s menu reflects a great deal of care and integrity. Culture Café is a come-as-you-are restaurant serving fantastic food, with friendly and helpful employees. D’ANNA’S CAFE ITALIANO Italian 1317 N. State St., Bellingham 360.714.0188, dannascafeitaliano.com If you’re looking for good Italian food without having to resort to a national chain, D’Anna’s may be the place for you. The emphasis here is on the food, not the frills. The restaurant stands out in many ways, but D’Anna’s delicious, homemade pasta is what really makes it special. EAT French 1200 Cornwall Ave., Bellingham 360.306.3917, 4u2eat.com The combination of fresh, local produce, fish, meat, and spirits combine beautifully with classic French cooking at this chic and tasty restaurant. The atmosphere is urban charm, and the service is unparalleled.
Jalapeños Mexican Grill lures you in with promises of a cheap lunch special. But after looking at the menu, you’ll want so much more. You’ll find a masterpiece starting with the complimentary chips and salsa. Ask to see if they are featuring any salsa flavors other than the normal red that day. The salsas exude freshness. A house favorite is the authentic “puffy tacos.” They’re messy — filled with shredded chicken, cheese, and topped with guacamole — but worth the added effort of using a knife and fork. Of course, there’s a variety of flavored mojitos and margaritas, and the “Big Momma” alone is proof that Jalapeños doesn’t play around with their drinks. The glasses are huge, and the drink is good to the last drop. LORENZO’S Mexican 190 E. Bakerview Rd., Bellingham, 360.527.3181 2121 E. College Way, Mount Vernon, 360.848.7793 902 Highway 20, Sedro-Woolley, 360.856.6810, lorenzosmexicanrestaurant.com Lorenzo and Laura Velasco’s restaurant was established in 2006 and brought an authentic Mexican restaurant to the communities of Bellingham, Mount Vernon, and SedroWoolley. The staff is friendly and welcoming, and even owner Lorenzo will stop by tables sometimes to check in with the customers. As chips and salsa are essential to Mexican restaurants, it’s a good thing that Lorenzo’s has some of the best chips and salsa in town.
The chips are crisp and the salsa has the right amount of spiciness. If you are craving a margarita, try the spicy mango margarita with Tajin. It contains a perfect balance of spicy and sweet. Some of their best plates include the seasoned and perfectly cooked carne asada and the enchiladas with the creamy verde sauce. This is a family-owned restaurant that tastes and feels homey. SALTINE New American 114 Prospect St., Bellingham 360.392.8051, saltinebellingham.com The short and sweet menu is described by owners as “new American comfort.” Dishes range from $8 to $24. Comfort classics are woven with nods to international flavors and technique. The Italian arancini comes with three fried risotto balls stuffed with plenty of mozzarella cheese and drenched in red sauce. The crunchy exterior is reminiscent of the Deep South’s hush puppies, but the risotto and mozzarella filling provides a more complex flavor and texture. For an entree, the grilled pork tenderloin is a delicious and filling meal for a steal of a price at just $16. The moist pork cuts like butter and is accompanied by crispy polenta, broccoli rabe and an au jus sauce. Be sure to scoop up every last bit of au jus with the crispy polenta. Saltine also offers a long list of European and American wines along with eight craft cocktails, all under $10, and local beer on tap. The restaurant is open Tuesday through Saturday from 4 p.m. to close. SCOTTY BROWNS North American Cuisine 3101 Newmarket St., Bellingham 360.306.8823 4255 Mitchell Way, Bellingham 360.318.7339 brownsrestaurantgroup.com/scottybrowns Scotty Browns offers an edgy, energetic ambiance, a varied menu of mainstream and upscale creations, and excellent drink options for all ages. Outdoor dining is a popular alternative during warmer weather. The selection of beer, wine, and cocktails is broad enough to accommodate most any mood. If you are into martinis or cosmos, try the Mr. Pink. The name is a little unnerving to order if you are male, but worth the leap of faith. Some items on the menu, like appetizers, change seasonally, so you know you’ll never get bored. Casual to upscale dining options range from hamburgers, rice bowls, and pastas to higherend seafood and steaks. Also now available in the Bellingham airport, travelers can choose sit-down or takeout pub fare like burgers and pizza. Hours there vary, so call ahead.
August 2018 65
Kitchen & Bath Design
Furniture & Interior Design
Home Design | New & Remodel
517 S. 1st St., Mount Vernon 360.336.5566 Calle has generated quite the 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 jalapeño, is fast becoming a customer favorite. With 60+ tequilas and mescals to sample, there’s always another reason to visit again. FORTUNE MANDARIN Chinese/Mandarin 1617 Freeway Dr., Mount Vernon 360.428.1819, fortunemandarin.com
WINNER 7 consecutive years!
Award-winning Residential Design Jan Hayes, CMKBD • Thea Stephens, CAPS, CGP
Tea warmed over a candle, delicious drinks with a slight exotic twist, tender and flavorful almond chicken, and warm and mildly spicy Mandarin shrimp with broccoli are expected at this peaceful bar and restaurant with Chinese decor. Try the to-die-for meals such as the Szechwan chicken with varying vegetables cooked to perfection, the orange chicken with real orange pieces accentuating the dish, and the egg rolls with the right amount of crunch. The owner and staff remember regular patrons, creating a sense of community with their hospitality and mouthwatering food. IL GRANAIO Italian 100 W. Montgomery St., Ste. 110 Mount Vernon 360.419.0674, granaio.com Owner Alberto Candivi arrives at Il Granaio in downtown every morning to make the day’s pastas by hand, sculpting basic ingredients into the building blocks for lavish, rich Italian dishes served throughout the day. When the ingredients call for a lighter hand, his restaurant also turns out reserved, delicate dishes. Il Granaio is a practice in the intricacies of cuisine, displaying the best flavors Italian food has to offer. With more than 30 items on the entrée menu, the list can be quite daunting. Il Granaio’s dessert menu is just as lush as the entrée menu. The wine menu is expansive, and the beer menu features several local craft brews. Their grappa selection does the Italian cordial the justice it deserves. GREEK ISLANDS RESTAURANT Greek 2001 Commercial Ave., Anacortes 360.293.6911 Some of the very best Greek food in our area, Greek Islands does not disappoint. Enjoy favorites like moussaka and souvlaki from the versatile and excellent menu. The food is incredible, the service warm, and the restaurant is inviting.
Comfort Food Warming Up Downtown Bellingham Saltine WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS
ellingham’s bar and restaurant scene seems to be growing at a dizzying rate with new and unique spaces opening one after another. If you are like me, the long list of new options might even be stressful to think about, igniting the eternal question of “Where should we go for dinner?” Tonight the answer is Saltine in the downtown arts district of Bellingham. Co-owners and husband-wife team, chef Craig Serbousek and Valerie Markus, made their Bellingham restaurant debut with Saltine on May 15th in the space that was previously the Real McCoy cocktail bar. While the Real McCoy and Saltine may share an address, that nearly ends the similarities. The once-dark, lounge-style space has been transformed with an off-white color scheme featuring hints of turquoise and gold. The bright and modern space is tied together with a subtle nautical theme. Guests can gaze at an enormous map of the San Juan Islands and surrounding region from their barstool and hang their coat on a gold-painted cleat hitch. The short and sweet menu is described by owners as “new American comfort.” Dishes range from $8 to $24. Comfort
classics are woven with nods to international flavors and technique. The Italian arancini comes with three fried risotto balls stuffed with plenty of mozzarella cheese and drenched in red sauce. The crunchy exterior is reminiscent of the Deep South’s hush puppies, but the risotto and mozzarella filling provides a more complex flavor and texture. For an entree, the grilled pork tenderloin is a delicious and filling meal for a steal of a price at just $16. The moist pork cuts like butter and is accompanied by crispy polenta, broccoli rabe and an au jus sauce. Be sure to scoop up every last bit of au jus with the crispy polenta. Saltine also offers a long list of European and American wines along with eight craft cocktails, all under $10, and local beer on tap. The restaurant is open Tuesday through Saturday from 4 p.m. to close. 114 Prospect St., Bellingham 360.392.8051 | saltinebellingham.com August 2018 67
In Wine Versus Beer Debate, Wine Has Summertime Edge WRITTEN AND PHOTOGRAPHED BY DAN RADIL
ow about this for a review of a refreshing, summertime beverage? “The color is gold and gives off a medium lemon aroma. Mild tartness keeps (it) interesting…with a clean finish. Floral flavors with earthy undertones are present from front to back. As (it) warms a little, honey can be detected.” Sounds delicious, doesn’t it? Except this description — surprise! — isn’t about a wine. It’s about a beer.
BEER MEETS WINE For centuries wine drinkers have been chastised for snobby references to a wine’s flavor, aroma, finish, body-style, and the like, along with the endless conversations surrounding it. Beer drinkers, on the other hand, seemed content to kick back and watch the world go by with a six-pack, brewed with little more than beechwood aging or Rocky Mountain spring water.
MY, HOW THE TIMES HAVE CHANGED. Step inside any local brewpub today and you’re likely to hear conversations about hops, yeasts, and IPAs, backed by a beer-centric menu with statistics about ABV, IBUs and flowery descriptions. It’s enough to leave any wine drinker feeling a little smug. Beers, once criticized for being somewhat homogeneous, still have a way to go before catching up to wines in terms of variety, versatility, and food-pairing ability. Think about the possibilities with wines; white, red, rosé, their spectrum of flavors, acidity 68
levels, sweetness versus dryness content, and so on. And that’s just the tip of the iceberg. Which brings us back to summertime beverage possibilities. Yes, a cold beer goes well with a burger off the grill or a hot dog at the ballpark. For many, however, wines still have the edge in pairing with a broader range of food choices for other summer-related events including picnics, backyard barbeques, or outdoor dining on the deck or patio. But why argue? There’s no reason these two old foes can’t co-exist during the summer months. Both wine — and beer — are now available in an amazing array of flavor profiles to fit the season. Here are a few wine recommendations to consider this summer:
WHITE, BRIGHT, AND FLAVORFUL Pinot Gris is a perfect “starter” wine on a warm summer day. Take a chilled bottle along with you on a picnic with some fresh fruit, mild cheeses, a baguette, and a light salad or two and you’re set. The Chehalem Wines 2016 Three Vineyard Pinot Gris (about $20) from Oregon’s Willamette Valley makes a great choice for a picnic or patio wine. It’s packed with honeydew melon,
peach, and nectarine aromas and flavors along with a refreshing splash of citrus fruit, lively acidity, and a whisper of sweetness on the finish. Grüner Veltliner is one of the current “darlings” of the Washington wine scene…and with good reason. It’s a flavorful, high-acid white wine that seems to have found a home, especially within the Columbia Gorge growing region. The Savage Grace Wines 2016 Grüner Veltliner (about $23) from Woodinville winemaker Michael Savage is brimming with Granny Smith apple and green melon flavors along with underlying notes of sugar snap peas and slate-like minerality. There’s a weighty, near full-bodied character to this wine that’s balanced by a crisp finish and a mouthwatering kiss of lime citrus. Try it with any seafood, and especially with fresh oysters; served either raw on the half-shell or right off the grill. And who says Chardonnay has to be a stodgy, pedestrian, overoaked white wine? The Stoller Family Estate 2017 Dundee Hills Chardonnay (about $25) from Dayton, Oregon forgoes the oak aging in favor of stainless steel, resulting in a wine with lovely lemon verbena aromatics, vibrant pear and lemon-citrus flavors, and a brighter,
leaner finish. It makes an excellent food-pairing partner with grilled chicken or salmon with beurre blanc (as does the winery’s 2017 Pinot Noir Rosé for about $25 with its tangy red cherry and strawberry fruit flavors and laser-sharp finish).
BIGGER AND BOLDER RED CHOICES Bellingham winemaker Margarita Vartanyan has really stepped up her game as of late, and her recently released Vartanyan Estate Winery 2015 Tempranillo (about $26) is a great example. This medium-bodied wine’s red berry fruits are capped with nuances of spicy clove, leather, sweet cedar, and vanilla bean. It practically begs to be paired with anything beef; but barbequed pork chops, ribs, brats, or even a pulledpork sandwich should work just as well with this tasty red wine. Husband and wife Kyle and Cassie Welch are doing an amazing job with their relatively new winery in Richland, and their Longship Cellars 2015 Star Ship Red Blend (about $28) is nothing short of amazing. 61 percent Cabernet Sauvignon, 18 percent Syrah, 15 percent Merlot, and a smattering of Petit Verdot, Cabernet Franc and Malbec, comprise a wine that’s full of complexity and flavor. Fresh roasted coffee aromatics, dark, inky cassis on the palate, and slightly chewy tannins with a touch of bittersweet chocolate on the finish make this wine a natural to pair with a big, juicy steak. Finally, consider serving the Château Rollan de By 2014 Médoc Cru Bourgeois (about $30) at your next outdoor barbeque. This powerful but elegant Bordeaux blend of Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot displays blackberry, black currant, and ultra-dark plum flavors with toasted oak accents on a soft, lengthy finish. Serve it with variety of burgers and toppings including ground lamb or beef with bacon, grilled onions, and medium- to well-aged cheeses. Summer is a great time for a cold beer or a glass of wine. Or both! The key: simply provide plenty of beer and wine options at your next big event or impromptu get-together. That should keep everyone happy, no matter the season.
The following selections have made it past our taste bud test and into our top eight this issue. Step out and give them a try. You won’t be disappointed.
1 2 3 4
Places with fish in their name tend to have delicious fish dishes. Anacortes’s Rockfish Grill’s fish and chips is a massive beer-battered Alaskan whitefish served alongside coleslaw and waffle fries. Light, flavorful and with a bit of a crunch, Breadfarm’s Bow Hill Baguette in Edison is exactly what bread should be. Their bread is long-fermented and baked in a steam-injected oven, ensuring a moist interior and a crispy crust. Don’t forget to grab some fresh butter. Happy hour at Chuckanut Manor on Chuckanut Drive in Bow is an experience. Outside seating offers a breathtaking view of the San Juan Islands and their mussel and frites showcases Totten Inlet mussels steamed in a rich tomato saffron broth. California Tacos & Fresh Juices on Cordata Parkway in Bellingham packs a ton of flavor into their chile verde. It is served alongside rice, beans and the best tortillas made in house. Do yourself a favor and grab a diablitos snow cone before you head out. It’s the best combination of sweet, salt and heat you could imagine.
5 6 7 8
If you are going to a place called The Oyster Bar you should probably get oysters. Located on Chuckanut Drive in Bow, the restaurant’s oysters are sweet, salty and have an incredible depth of flavor. The Nisqually and Fanny Bay oysters are buttery, briny, and offer a cucumber finish. Grant’s Burgers in Lynden and Ferndale has been making burgers since 1964. It is the place to go if you want a thick and flavorful milkshake. They use local Edaleen Dairy ice cream blended to perfection with whole milk. Goji Bistro on Cordata Parkway in Bellingham is an Asian fusion restaurant. Mushrooms, broccoli, onions, bell peppers and chicken stir fried together create a dish called On Fire. It fantastically marries together heat and sweet without overpowering each and every vegetable. San Juan Island Brewing Company in Friday Harbor is one of the best places on the island to grab a burger. Their bacon cheeseburger has a ⅓ lb. patty, caramelized onions, cheese and, of course, bacon. — Joshua DeJong
August 2018 69
DINE Dining Guide SAKURA JAPANESE STEAKHOUSE Japanese 1830 S. Burlington Blvd., Burlington 360.588.4281, sakuraburlington.com
Barbeque Beach Bash Fridays in August, 5:30–8:30 p.m. Enjoy the ultimate beach barbeque with friends and family at Semiahmoo Resort. The barbeque will be on the lawn overlooking the beach and will feature live music, games, and a delicious dinner of pulled pork sliders, barbeque chicken and pork ribs, coleslaw, and roasted corn on the cob. Semiahmoo Resort 9565 Semiahmoo Parkway, Blaine | semiahmoo.com
La Conner Wildlife Cruise August 4 and 18, 10:30 a.m.–5:30 p.m. Take a day-long cruise through the San Juan Islands, traveling underneath Deception Pass Bridge and stopping in La Conner. The tour will be fully narrated by wildlife guides and will feature a lunch of lasagna, Caesar salad, breadsticks, and dessert, as well as a bar with a selection of Northwest beers and wines. San Juan Cruises 355 Harris Ave., Bellingham | whales.com
Taste of Woodinville Dinner Cruise August 18, 5–9 p.m. This summer cruise will feature the wine of several wineries from Woodinville: Stevens Winery, Damsel Cellars and Darby Winery. Guests can look forward to all-you-can-eat Dungeness crab along with several side dishes of pasta and salad, plus appetizers and dessert. Hellams Vineyard 109 N. First St., La Conner | hellamsvineyard.com
Professional Teppan Yaki chefs take you on a journey of delicious and interactive dining at Burlington’s Sakura Japanese Steakhouse. Using the freshest ingredients and perfect seasonings, they stir-fry your meal right before your eyes, creating a fabulous feast. Choose from steak and chicken to salmon and shrimp; each meal is served with soup, salad, rice, and vegetables. If it’s sushi you crave, they also offer a full sushi bar for even the most discriminating taste buds. SKAGIT RIVER BREWERY American 404 S. 3rd St., Mount Vernon 360.336.2884, skagitbrew.com Inspiration bred from English and German brews and made with Yakima Valley hops and Northwest barley and wheat, Skagit River Brewery produces the finest beers with distinguishable tastes. If you prefer heavy beer, go for the Steelie Brown, a rich, malty brew that is light on bitterness and hops. Try Sculler’s IPA or Gospel IPA if you want a combination of crisp and refreshing flavors of citrus and grapefruit with varying degrees of hoppiness. Seasonal beers also appear on the menu for locals to try something new. For those under 21 or those preferring non-alcoholic options, check out Skagit River Brewery’s homemade root beer and even have the root beer float for dessert. To complement the beers and non-alcoholic drinks, the brewery also prides itself on its selection of foods from wood-fired pizza to Chelan cherry wood-smoked ribs to clams simmered in a lemon sauce. Beer brings people together. At least it’s proven so in the Pacific Northwest. So, if you’re an avid beer drinker or know people who are, come to Skagit River Brewery to enjoy the ales and agers brewed in town.
SAN JUAN 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 flaky, and generous in size, with sides of sweet coleslaw and fries deserving mention for their merit.
Ales N’ Sails Dinner Cruise August 23, 6–9 p.m. Watch the sunset from a 160-foot sailing ship while enjoying beer provided by Aslan Brewing Co and delicious dinner prepared by the ship’s cook. Representatives from the local brewery will be present to answer questions about the brewing process and the inspiration behind the recipes. Schooner Zodiac 355 Harris Ave., Bellingham | schoonerzodiac.com
VINNY’S Seafood 165 W. St., Friday Harbor 360.378.1934 vinnysfridayharbor.com Ciao! Vinny’s welcomes diners to their Friday Harbor Ristorante, mirroring the feel of this warm Italian restaurant. Dishes change monthly and reflect the desire to serve simple, gourmet Pacific Northwest seafood, and modern comfort Italian. Appetizers of Fior de Latte — a caprese salad — and mushroom medley (mushrooms with a Marsala demi-glace and cambozola cheese) are perfect for sharing and leave space for a summery Capellini Mediterranea (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. Top off a meal with crème brûlée — a light, room-temperature custard topped with a layer of burnt sugar.
AGENDA Featured Events · Listings · The Scene · Final Word
Flying High Over Orcas And Driving Old-Style Eastsound Fly-In & Antique Car Show AUGUST 3–5
O © Port of Friday Harbor
n the first weekend of August, Orcas Island will be hosting the annual Eastsound Fly-In & Antique Car Show. More than 130 aircrafts will be flying in from around the country for guests to admire, including warbirds, old-fashioned airplanes, and seaplanes. On Saturday, in conjunction with the fly-in, Orcas Road Classics car club will be hosting the car show. On the weekend, guests of both events will be treated to a pancake breakfast in the morning and burgers and hotdogs on Saturday afternoon. Orcas Island Airport, 47 Schoen Ln., Eastsound 360.376.5285 | portoforcas.com
CASINO THE ISLEY BROTHERS AND THE POINTER SISTERS AUGUST 3, 6 P.M.
Join the Isley Brothers and the Pointer Sisters for a night a full of smooth R&B tunes. The Isley Brothers have been cited as one of the most successful and influential groups in the history of pop music, while the Pointer Sisters have won three Grammy Awards. Get ready to groove to songs like “Yes We Can Can” and “Twist and Shout.” Tulalip Amphitheatre 10400 Quil Ceda Blvd., Tulalip 360.716.6000, tulalipresortcasino.com RODNEY ATKINS AUGUST 17 AND 18, 8 P.M.
Watch six-time Academy of Country Music Award nominee Atkins, who first came onto the country music scene in 1997 and released his first album in 2003, “Honesty.” He has gone on to reach to top of the country music charts with his songs “Watching You” and “These Are My People” and more recently in 2011 with “Take a Back Road.” Skagit Casino Resort 5984 N. Darrk Ln., Bow 877.275.2448, theskagit.com STYX AUGUST 23, 6 P.M.
Experience these rock icons perform for one night only. Formed in 1972, the band became well-known in the 80s for using acoustic guitar, synthesizers, and acoustic piano in their hard-rock songs. They have four consecutive multi-platinum albums and have been nominated for a Grammy Award. Tulalip Amphitheatre 10400 Quil Ceda Blvd., Tulalip 360.716.6000, tulalipresortcasino.com
CONCERTS MUSIC ON THE LAWN AUGUST 1 AND 8, 6:30 P.M.
Pack a picnic and bring some lawn chairs for a night of enjoyment listening to the sounds of popular local bands. On August 1, pop rock-and-roll band Duke and the Mojo Nation will be playing and on August 8, check out The Crocs, an
Harvard Din & Tonics
improvisational-indie-funk-Latin-reggae (yes, all this) folk rock band. San Juan Historical Museum 405 Price St., Friday Harbor 360.378.4953, islandrec.org DOWNTOWN SOUNDS AUGUST 1 AND 8, 5:30 P.M.
Bellingham’s popular in-the-street summer music series returns. Located on Bay Street, the festival will feature Robt Sarazin Blake & The Letters on August 1. On August 8, it’s Klozd Sirkut with Motus. There will be local food vendors, a beer and wine garden, and an all-ages family area. This summer marks 14 years of the event. Bay Street, Bellingham 360.527.8710 downtownbellingham.com TALIB KWELI AUGUST 3, 9 P.M.
Join jack-of-all-trades Talib Kweli for a night of music. Kweli is a hip-hop recording artist, entrepreneur, and social activist known for his collaboration with Mos Def, Kanye West, and Pharrell Williams. Kweli has been in the industry since 1997 and will be performing a show at the Wild Buffalo with special guests. Wild Buffalo House of Music 208 West Holly St., Bellingham, 360.746.8733, wildbuffalo.net HARVARD DIN & TONICS AUGUST 8, 7:30 P.M.
Harvard’s signature jazz a capella group will be completing the last show of their world tour in Mount Vernon. The group
was founded in 1979, dazzling audiences all around the world with their unusual arrangements and humorous antics. Known for their jazz, the Din & Tonics also incorporate pop, disco, and folk music. Lincoln Theatre 712 S. 1st St., Mount Vernon 360.336.8955, lincolntheatre.org RIVER WALK CONCERT SERIES AUGUST VARYING DATES, 6 P.M.
Set against the beautiful background of the Skagit River waterfront, this concert series is a great place to let loose and dance to some groovy tunes. Bands performing will be both family-friendly local bands and regional artists such as Soulfunktion, Bobby Holland and the Breadline, and The Atlantics will be performing until the sun sets. Riverwalk Plaza 506 Mount Vernon Terminal Railroad, Mount Vernon 360.428.8547, mountvernonchamber.com
THEATRE ANIMATED CLASSICS BURLESQUE! AUGUST 2, 8:30 P.M.
Get ready to dress up as your favorite Disney characters or wacky cartoons for a night of fun at the new Firefly Lounge. Burlesque dancers will be bringing your favorite childhood characters to life with fun dances and other activities including raffle prizes and trivia. The Firefly Lounge 1015 N. State St. Bellingham thefireflylounge.com
HOUND OF THE BASKERVILLES AUGUST 2–18, VARYING TIMES
Enjoy this mysterious thriller, originally written by Sir Arthur Conan Doyle, as part of the Sherlock Holmes book series. Turned into a play in 2007, it follows the story of Sir Henry Baskerville after his uncle dies under mysterious circumstances. Sherlock Holmes is called in to protect young Henry from falling to the same fate. Anacortes Community Theatre 918 M Ave., Anacortes 360.293.6829, acttheatre.com THE GATEWAY SHOW AUGUST 5, 8 P.M.
An unusual comedy experience. Enjoy the sets of five different comics as they do their best to make the audience laugh. Then they leave, smoke some pot and return to attempt to do a second set, ostensibly in an altered state. Either the comedy or the marijuana is sure to make you laugh. The Upfront Theatre 1208 Bay St., Bellingham 360.733.8855, theupfront.com ISLAND STAGE LEFT 20TH ANNIVERSARY: “THE TEMPEST” AUGUST 11, 8 P.M.
Enjoy a night of theater under the stars with this Shakespeare classic. The play follows the efforts of sorcerer Prospero as he plots to restore his daughter to her rightful place using magic to alter his enemies’ perception of reality. The event is free but donations are suggested. Island Stage Left 1062 Wold Rd., Friday Harbor 360.378.5649, islandstageleft.org THE GLASS MENAGERIE AUGUST 29–31, 7:30 P.M.
A production of the play by Tennessee Williams, it follows protagonist Tom as he recounts the memory of a dinner party with his mom, sister, and coworker. During the course of the dinner Tom attempts to set his coworker up with his sister, who suffers from debilitating shyness. The play ends with a twist. Western Washington University Performing Arts Center 516 High St., Bellingham 360.650.6146, cfpa.wwu.edu
WITH OVER 27 YEARS EXPERIENCE, I WORK TO ENSURE MY CLIENTS SUCCESS. WWW.KARENTIMMER.COM KAREN@KARENTIMMER.COM | 360.410.0848
Sunday, August 26, 2018 • 10a.m. - 3p.m. FREE T!!! EVEN
Located in the field behind the Whatcom Humane Society Shelter 2172 Division Street, Bellingham
Biggest & Best Festival for dogs and their human friends!
• Over 50 Pet Themed Vendors • K9 Games, Contests & Activities • Kids Area • Food Vendors • And Much More! www.whatcomhumane.org
WANT YOUR EVENT POSTED? Events are posted on a first-come first-serve basis. Submissions must be received four weeks prior to the event with all the necessary information. Please submit event name, dates, times, short 40-word description, cover charge or ticket price, event venue including street address, a phone number, and a website. Any event from Seattle to Vancouver will be considered with priority placed on listings from Whatcom, Skagit, and San Juan counties. Bellingham Alive is not responsible for errors in submissions. Please email all submissions to email@example.com.
August 2018 73
AGENDA Events YOUNG FRANKENSTEIN AUGUST 22–26, VARYING TIMES
Based off a movie by Mel Brooks, this horror-comedy musical picks up after the end of the original “Frankenstein” movie. Dr. Frederick Frankenstein is the grandson of famed mad scientist Victor Frankenstein. After the death of his great-grandfather, Frederick returns to his family’s estate in Transylvania, picking up his great-grandfather’s work in reanimating the dead. Hilarity ensues, sure to keep you laughing the whole way.
Courtesy of Bruce Wilson
Western Washington University Performing Arts Center 516 High St., Bellingham 360.650.6146, cfpa.wwu.edu
VISUAL ARTS DOWNTOWN ART WALK FRIDAY, AUGUST 3, 6 P.M.
Wander Bellingham’s growing art scene by stopping by galleries, studios, museums, shops, and restaurants that feature art by local artists. The art walk will feature two traveling exhibits, “Intimate Diebenkorn: Works on Paper 1949–1992” and “Crow’s Shadow Institute of the Arts at 25.” Whatcom Museum Lightcatcher Building 250 Flora St., Bellingham 360.527.8710 downtownbellingham.com
Orcas Island Artists’ Studio Tour
Berlin as she tours the U.S. with her band. The film has won Best Director and Audience Awards at the Sundance Film Festival and was nominated for a Golden Globe. Pickford Film Center 1318 Bay St., Bellingham 360.738.0735, pickfordfilmcenter.org
SAN JUAN SUMMER ARTS FESTIVAL AUGUST 3–24, AND 31 4:00 P.M.
For the third year in a row, the San Juan Islands will be hosting this summer festival. More than 25 art vendors from around the area will be in attendance, as well as local food vendors, beer from San Juan Island Brewing Co., wine from the Doe Bay Wine Co., and spirits from San Juan Island Distillery. There will be live music, henna tattoos, and tarot card readings. Brickworks Plaza 150 Nichols St., Friday Harbor sanjuancountyarts.org ORCAS ISLAND ARTISTS’ STUDIO TOUR AUGUST 10–12, 11 A.M.
Visit the studios of more than 30 different Orcas Island artists who work with different mediums such as watercolors, stone cutting, woodwork, forging, ceramics, fiber arts, sculpture, photography, jewelry, and printmaking. Meet the artists, see their most recent work first hand, and learn the techniques they have mastered.
GALLERY TALK AND WORKSHOP WITH ARTIST LAURA PETROVICHCHENEY AUGUST 19, 1 P.M.
Presented by the San Juan Islands Museum of Art, artist Laura Petrovich-Cheney will be a hosting a workshop and talk, teaching attendees about her work and her methods. After, she will assist participants in making their own art using her techniques, making their own wooden art “fabric.” San Juan Islands Museum of Art 540 Spring St., Friday Harbor 360.370.5050, sjima.org
CLASSICAL ORCAS ISLAND CHAMBER MUSIC FESTIVAL AUGUST 3–18, 5:30 P.M. AND 7:30 P.M.
Orcas Island 360.376.6957, orcasartistsstudiotour.com
Orcas Island welcomes you to their annual summer music festival. Led by artistic director Aloysia Friedmann and artistic advisor Jon Kimura Parker, the festival will include all six Brandenburg Concertos, a Children’s Concert featuring the music of “Peter and the Wolf,” and a Concerto Chat with renowned pianist Jon Kimura Parker.
PICKFORD FILM CENTER 20TH ANNIVERSARY: HEDWIG AND THE ANGRY INCH
St. Francis Church 956 North Beach Rd., Eastsound 360.376.6636, oicmf.org
AUGUST 13, 6:15 P.M.
Help celebrate Pickford Film Center’s 20th anniversary with a showing of “Hedwig and the Angry Inch.” The movie musical follows the story of a transgender punk-rock girl from East
MARROWSTONE MUSIC FESTIVAL
AUGUST 5, 7:30 P.M
AUGUST 11, 3 P.M.
Marrowstone Music Festival has been a staple of the Pacific Northwest music scene since 1943. For 75 years, 200 students have been coming to Bellingham to study on Western Washington University’s campus. Listen to them play such classics as Edvard Grieg’s “Symphonic Dances, Op. 64” and Peter Ilyich Tchaikovsky’s “The Tempest, Op. 18.”
What could possibly make yoga better? Kittens! Hosted by the Whatcom Humane Society, this fun class is back by popular demand. Guests will be taught by instructors from 8 Petals Yoga Studio. Make sure to go early to be able to meet the furry friends before class starts.
Western Washington University Performing Arts Center 516 High St., Bellingham 360.650.2200, marrowstone.org ORCAS ISLAND JAZZ FESTIVAL AUGUST 30–31, 7:30 P.M.
Composer Martin Lund will be hosting the third annual festival celebrating jazz. Lund brings outstanding musicians from all over the world to perform incredible jazz compositions on Orcas Island. Each night will have a different show featuring artists talents, from classic scat to hot Brazilian. Orcas Center 917 Mt. Baker Rd., Eastsound 360.376. 2281 orcasislandjazzfestival.org
8 Petals Yoga Studio 1317 Commercial St. #203, Bellingham 360.733.2080, whatcomhumane.org HIDDEN MOUNTAIN ZENDO MEDITATION MORNING AUGUST 26, 9 A.M.
Take part in both a sitting and walking meditation at in a yurt in Hidden Mountain Zendo at Hawk Meadow Farm. Hidden Mountain Zendo is in the largest clearing located in several acres of woodlands and near the source of four natural watersheds. The event is free and everyone is welcome. Hawk Meadow Farm 1102 E. Kelly Rd., Bellingham 360.312.7088, redcedarzen.org
GOAT YOGA AND LUNCH AUGUST 4 AND 11, 11 A.M.
Join baby goats (we kid you not!) and qualified instructors for a relaxing outdoor yoga retreat. Low-cost and easy enough for beginners, everyone is encouraged to come. Mats will be provided. Stay after to take photos, make flower crowns, and a munch on a farm-to-table lunch served fresh. Reservations required. Goat Boat Farm 360.389.3813, goatboatfarm.com
2018-19 Journeys! Events like:
Capitol Steps Rodgers + Hammerstein’s
Cinderella Portland Cello Project STOMP Kinky Boots Legally Blonde The Musical
Michael Feinstein and Storm Large and more!
Plan an Inspired Itinerary and Save:
SPECIAL EVENTS BELLINGHAM NORTHWEST WINE FESTIVAL
HEALTH AND WELLNESS
Find Departures from Daily with Mount Baker Theatre’s
AUGUST 4, 6 P.M.
Stop by this annual event to try more than 150 different wines from over 50 different wineries located in Washington, Oregon, Idaho, and Canada. Two regional distilleries and one local brewery will also be in attendance. Local restaurants will be providing small plates, passed appetizers, and buffet stations that are all included in the purchase of a ticket.
Package Discounts Start at Just Four Shows!!
Four Points by Sheraton Bellingham Hotel & Conference Center 714 Lakeway Dr., Bellingham 360.671.1011 bellinghamnorthwestwinefestival.com
MILES 4 MEMORIES 5K WALK/RUN FAIRHAVEN OUTDOOR CINEMA
Hosted by the Alzheimer Society of Washington, this 5K walk/run will follow the pathways of Zuanich Point Park. After the race make sure to stick around for music by The Dagwoods and Aaron Bel Cher. There will also be snacks for purchase as well as a beer garden featuring six local breweries after the race.
AUGUST 4–25, VARYING TIMES
Zuanich Point Park 2600 N. Harbor Loop Dr., Bellingham 360.671.3316, alzsociety.org
Plan Your Great Escapes
Gather your friends and meet in Fairhaven for a summer favorite. Movies will be projected onto a wall including, “Thor: Ragnarock,” “Black Panther,” and “The Princess Bride.” Don’t forget to bring a blanket or lawn chair and pack a picnic to enjoy when the movie starts, or pick up a snack for sale. Fairhaven Village Green 1207 10th St., Bellingham 360.733.2682, epiceap.com
AUGUST 5, 9 A.M.
(360) 734-6080 MountBakerTheatre.com
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AGENDA Top Picks
Steve Martin and Martin Short Queen Elizabeth Theatre Vancouver, B.C. vancouvercivictheatres.com
Skagit County Fair Skagit County Fairgrounds skagitcounty.net
© Paul Mercs Concerts
Doe Bay Fest Doe Bay Resort and Retreat Orcas Island doebay.com
Annual Shaw Island Classic Sailboat Race Friday Harbor visitsanjuans.com
© Jim Corenman
© Neontide Doe Bay Fest
Anacortes Arts Festival Anacortes Waterfront anacortesartsfestival.com
Jeff Foxworthy Northwest Washington Fair nwwafair.com
Clint Black Mount Baker Theatre, Bellingham mountbakertheatre.com
Chuckanut Classic Bellingham mtbakerbikeclub.org
DRAYTON HARBOR DAYS AUGUST 5–6, VARYING TIMES
Enjoy all things maritime related at this two-day festival celebrating Blaine’s proximity to the water. There will be events for children like a scavenger hunt and a pirate parade, as well as events for adults like historic ferry rides and a raft race. It will conclude with an outdoor family movie night. Blaine Harbor Boating Center 235 Marine Dr., Blaine 360.332.4544, blainechamber.com HISTORY SUNSET CRUISES AUGUST 7–28, 6:30 P.M. (TUESDAYS)
Hop on the Victoria Star with local historians Brian Griffin and Doug Starcher for night full of history and trivia. The cruise will take guests through waterways, sailing past historic points of interest, and shipyards. Griffin and Starcher are well versed in local history and up-to-date facts that will leave guests feeling like experts in the Bellingham community. Bellingham Ferry Terminal 355 Harris Ave., Bellingham 360.778.8930, whatcommuseum.org
SAN JUAN COUNTY FAIR AUGUST 15–18, 10 A.M.
BEST OF THE NORTHW EST 20
Celebrate the islands’ traditions and communities with this fun event for the whole family. Enjoy entertainment from singers, comedians, and acrobats as well as food vendors, floral displays, and local art. Make sure to try the home-made pies, sure to be a highlight of the fair.
San Juan County Fairgrounds 849 Argyle Ave., Friday Harbor 360.378.4310, sjcfair.org MONSTER SLAM AUGUST 22, 5 P.M.
Local and regional pickups will be competing on a specialty course in a sideby-side truck-crushing competition. The event is family-friendly and will have two different concession stands offering drinks and snacks as well as a beer garden for those over 21. Fans will even get a chance to ride along in a specially designed monster truck and watch as monster trucks fly high in the sky. Skagit Speedway 4796 Old Highway 99 North, Alger 360.724.3567, skagitspeedway.com
35 Luxury Rooms / Meeting Room / Shopping & Dining 360-746-8597 • innatlynden.com • 100 5th Street August 2018 77
© Alistair Muir
Phantom of the Opera
Out of Town VANCOUVER, B.C.
PANIC! AT THE DISCO
PHANTOM OF THE OPERA
AUGUST 11, 7 P.M.
AUGUST 8–19 (VARYING TIMES)
This Grammy-nominated rock band, which draws inspiration from The Beatles and The Beach Boys, performs songs from their new album, “Pray for the Wicked.” Its previous album, “Death of a Bachelor,” reached No. 1 on the Billboard 200 Chart. The band will perform alongside dream-pop artist Hayley Kiyoko and rockers Arizona.
Broadway classic “Phantom of the Opera” is coming to Seattle on a brand-new North American tour. Be transported back to Paris in 1881 with the celebrated story, timeless music by Andrew Lloyd Webber, and exciting new special effects. Critics are calling it bigger and better than ever before.
Rogers Arena 800 Griffiths Way, Vancouver 604.899.7400, rogersarena.com VANCOUVER PRIDE PARADE AND FESTIVAL AUGUST 5, 11 A.M.
Vancouver Price Society will be holding the Vancouver Pride Parade for the 40th year in a row. March in the parade to celebrate diversity and acceptance and continue the party afterwards at the Sunset Beach Festival. There will be live performances, dancing, a Family Fun Zone, a beer garden, food trucks, interactive art, and more. 12404 Beach Ave., Vancouver 604.687.0955, vancouverpride.ca
Paramount Theater 911 Pine St., Seattle 206.682.1414, stgpresents.org AN INTIMATE EVENING WITH DAVID FOSTER AUGUST 12, 7:30 P.M.
Superstar music producer David Foster will be in Seattle for one night only and will perform a medley of hits he wrote and produced including, Celine Dion’s “Because You Loved Me,” and Josh Groban’s “You Raise Me Up.” Foster has won an astonishing 16 Grammy Awards, an Emmy Award, a Golden Globe, and was nominated for three Academy Awards for “Best Original Song.” Benaroya Hall 200 University St., Seattle 206.215.4747, seattlesymphony.org
PEACEHEALTH GALA 2018 More than 450 guests gathered to celebrate the achievements of community leaders and local physicians at PeaceHealth Foundation’s Care, Share, Inspire Gala June 9. Held in a transformed warehouse at IMCO Construction in Ferndale, the event, which is held every two years, raised more than $365,000 to benefit the PeaceHealth St. Joseph Medical Center Cardiovascular Center Diagnostic Imaging Campaign. Standout award recipients include Dr. Ione Adams for Philanthropy Leader of the Year, Amy Chan Wolsdorf for Philanthropist Leader of the Year, and Katie Jansen for Inspirational Photos © Katheryn Moran Photography Leader of the Year. — Katie Meier
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NOTES Final Word
See something, say something Ken makes suicide prevention personal WRITTEN BY KEN KARLBERG
he topic of suicide is complicated. Anthony Bourdain, Kate Spade, and Robin Williams are the latest celebrities to take their own lives. But their deaths are simply the most high-profile cases. Nearly 50,000 Americans commit suicide each year, making suicide the 10th highest cause of death in the U.S. What do these tragedies have in common? Very little, actually, except for general suicide risk factors: Age, gender, race, ethnicity, marital status, sexual orientation, financial status, substance abuse, and history of mental health issues. One or more combine in a moment of weakness or feeling of helplessness to cause someone to take his or her life. In the U.S., teenage suicides often grab the most gutwrenching headlines, perhaps because of their youthful vulnerability and tender age. All suicides are tragic, but especially so for teenagers, who have their whole lives ahead of them. Sadly, the severe emotional consequences of bullying and romantic rejection are too often only self-evident after the fact. Without the benefit of fully developed coping mechanisms, suicide suddenly becomes an option, or in the case of some, the compulsion toward mass shootings as a means of revenge. The emotional line that separates suicide from mass shootings can be narrow. They are frequently opposite sides to the same mental health coin. Statistically, the trends are obvious, even if they are not fully understood. Men, generally, commit suicide at a rate more than triple that of women. Middle-aged males in the U.S., particularly white males, are most likely to commit suicide (more than double than black males). The second- and third-highest rates of suicide are the elderly, age 85 and older, and age 75 to 84. The lowest rate is among teenagers, which, although increasing faster in the past 30 years than ever before, remains low in comparison, for instance, to middleaged (age 45–54) white males. Heterosexuals are less likely to commit suicide than gays and lesbians, and it is estimated that heterosexual and lesbian women actually attempt suicide more frequently than men. Overall, suicides in the U.S. increased by nearly 25 percent between 1999 and 2014, the largest rate of increase being the category of middle-aged women. What is society to conclude from these spikes across all ages and genders? Researchers know, statistically, the most vulnerable are those with mental health issues, or those who 80
are recently retired, unemployed, or divorced, or those who are childless, empty-nesters, or who otherwise feel isolated. All of these factors potentially affect the will to live. But none are conclusive. Everyone acts and reacts differently to stressors in life. At best, they are potential red flags to watch for in our spouses, family, friends, neighbors, and co-workers. What we do know for certain is that suicide candidates don’t often ask for help. They can’t. Their need to protect their standing in the eyes of others is frequently stronger than their willingness to reach out for help. They withdraw and go dark socially, or they mask their depression and early suicidal thoughts until it is too late. Many of us have actually had these fleeting thoughts and hid them even from those who love us unconditionally. Many more have been touched by someone in our lives who has committed suicide. In retrospect, the signs were often obvious. This primal compulsion to avoid asking for help is unlikely to significantly change, even as the social stigma of admitting to emotional struggles lessens. The solution, therefore, is not to expect someone who may be suicidal to “cure” themselves or to ask for help. It is not their burden to carry; their emotional state is already too fragile. The burden rests with the rest of us. We need to get out of our self-made, selffocused bubbles and look for opportunities to help without being asked. If we see something, we need to say something, even at the risk of treading where we don’t belong. If done for the right reasons — out of love, compassion, and/or concern — the mistaken intrusion into someone’s privacy who is not suicidal will be forgiven. And for those who are at risk, the extended hand will be welcomed by all but perhaps a few. Suicide prevention is everyone’s responsibility. Be proactive. It is not enough in life to care; you have to take the time to show you care. Look for the telltale signs. Find someone who is struggling and go to their world, especially teenagers, who don’t yet even have the life experience to know what to hope for. As adults, we do. We know the deep satisfaction of sharing the journey of life with a partner, with raising children, and with achieving life goals that bring meaning to our lives. And when you ask “How are you?” mean it. Stop, listen and talk, not once, but be there in the moment for as many moments as it takes. Be the love that gives the hope.
SilverReefCasino.com • I-5 Exit 260 • Ferndale, WA
It was the next illogical step. Legendary Porsche performance gets a thrilling new form. The Panamera Sport Turismo. A new powertrain including an 8-speed PDK transmission, and a cabin featuring the latest in Porsche connectivity. It is ideal for those who prefer different. Porsche. There is no substitute.
The Panamera Sport Turismo.
ÂŠ2018 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times. European model shown. Some options may not be available in the U.S.
Porsche Bellingham 2200 Iowa Street Bellingham, WA 98229 Tel: (360) 734-5230 www.porschebellingham.com