FLAIR Create Your Fall Tablescape The Great Turkey Debate Decorate Your Home
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We are the operators, boilermakers, pipefitters, instrument & analyzer technicians, electricians, crane operators, engineers, planners, schedulers, safety leaders, and supervisors that work together to make products and energy that improve lives. We are also residents of Washington State and Whatcom County and we are dedicated to operating in a safe and environmentally sound manner to sustain our homeâ&#x20AC;&#x2122;s beauty. Patrick Smith is a Mechanical Integrity Inspector at the Phillips 66 Ferndale Refinery. As an Inspector, heâ&#x20AC;&#x2122;s part of the team that reviews all of the mechanical integrity aspects of the refinery. This includes lots of complicated work like ensuring that the materials of construction are the correct metallurgy, weld quality is acceptable, monitoring of the pipe and vessel thickness, and equipment is insulated and safe to operate. Foundationally, Patrick works hard to ensure we operate our refinery safely so that he, his wife Michaela, and their two children, Lillian and Gus, can continue to enjoy their wonderful lives in Whatcom County.
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NOVEMBER 2018 LIFESTYLE
Thanksgiving Flair It’s America’s favorite food holiday, and we have some ideas on how to bring some style to your North Sound Thanksgiving this year: a richly decorated tablescape, some decorating tips on dressing up your doorstep with seasonal flair, recipes for unconventional side dishes that you’ll want to try. We’ll also have a look at a local turkey farm, and different ways to cook a bird (turkey or duck). Also: A list of restaurants serving Thanksgiving dinner if you’d rather find your flair elsewhere.
Fairhaven’s New Orca Building: A Splashy Surprise
By the Numbers
In the Know Your City Sports Donates Socks
Community Nooksack Salmon Enhancement Association
In the Know Flying Bird Botanicals
Game Changer Joseph Gaydos
Who Knew? Thanksgiving Tidbits
In the Spotlight Bellingham Archivist Jeff Jewell
In the Know Slow Food
Apps We Love
Five Faves Bloody Marys
Hamman’s Gallery and Gift
Necessities Custom-Made Holiday Gifts
Local Find Friday Harbor’s Pebble
Savvy Shopper elSage Designs in Mount Vernon
Beauty Ashley’s Favorites
Nutrition Fall Frittata
60 HABITAT 69
Featured Home Snohomish Backyard Retreat
Remodel Inspired by Roots: Q&A
Our Protectors We talk to some of those whose job it is to keep us, and our property, safe: wildfire firefighters; police dogs and detectives; children’s advocates; the U.S. Coast Guard; and search and rescue for when people get lost or hurt in the woods. Read about how some agencies work and the people who work for them.
Fuel for Outdoor Fun
Mixing Tin The Union Tavern’s Mai Tai
Sip Saison for the Season
8 Great Tastes
Featured Event Hamster Ball
Out of Town
The Scene A Bash for BAAY
Letters to the Editor
Meet A Staffer Kate Galambos
Bellingham Police officer and K-9 trainer Shan Hanon and police dog Marley © Harrison Amelang
November 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. So far, we’ve discussed retreats, acupuncture, naturopathy, and float tank therapy. Our fifth and final installment: hypnosis. See BellinghamAlive.com.
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NOTES Editor’s Letter
The Line Between Being Thankful and Voting
ave you ever had one of those moments when you mentally took a step back and thought: Is this it? I had one of those moments recently. It happened most unexpectedly while sitting on our couch watching the news. Trump had yet again said something false and embarrassing to us as a country and his constituents were clapping and cheering. I literally felt nauseated and thought, Is this it? Is this where we have come as a nation? We believe the unbelievable, cheer for the unthinkable, even though we know deep down it is wrong, and for what? Money? Power? Prestige? I want to believe we are so much better than this, and I know we are. I know in my heart of hearts that all of us — Democrat, Republican or Independent — know right from wrong, and know that we must stand up for who we are as a nation, not only for ourselves but for our neighbors and allies. Do not get me wrong. I want to be proud of our president, I want to know that he is looking out for our best interests, but I don’t know how to get there. Every day is filled with more information that pushes me further away. It is in this time that I remind myself how thankful I am to be a U.S. citizen, and how past political experiences show we will get through this. As Americans, we are fortunate. We have the right and the opportunity to live our lives however we choose, without
reproach. We have a Constitution that protects our civil liberties, allows us freedom of speech without censorship and provides us the great opportunity to choose our leaders, locally and nationally. For this we should be thankful. In November, we celebrate Thanksgiving: A time to be thankful for who we are as a nation, remembering how we started and how far we have come. Remember the compromise it took for the pilgrims and Native Americans to come together in feast? This is still in us. It must be. Take this time to reflect, think about what your beliefs are and how far are you willing to go outside those lines. Then, learn about your local candidates and their voting records. Take the time to really know if they stand for what you believe in, and not if they just align with your party. Their voting records and beliefs are ever present, if you research (Washingtonvotes.org) and listen. Then, on November 6th, be thankful you have the right and go to the polls. VOTE. On November 22nd, Thanksgiving Day, I will be thankful for my wonderful husband Ken, my children, my family — both immediate and extended — my dear friends and you, our readers. It is because of you that I get up every day and learn more about the great area we live in, and have the opportunity to share it with you in the pages of Bellingham Alive. Happy Thanksgiving and God Bless the United States of America,
LISA KARLBERG Publisher
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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. 43
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Sara Southerland Sara is the Food & Farming Program Manager at Sustainable Connections, where she works to connect the dots between farm and sea to our plates. She loves bringing together people around good food and good wine, adventuring outdoors, and helping make Whatcom County the best place to live, play, and work. p. 45
Tanna Edler Tanna Edler, principal of Tanna By Design, is the only interior designer in Yakima and the state of Washington to have won an Interior Design Society’s Designer of the Year award five consecutive years. She is also the first in the Pacific Northwest to have received the coveted Impact Award for charitable interior design contributions in her community. Her notable skill in conceptual design development has earned her a wellrespected reputation across the nation and her work has been recognized during numerous Tour of Home venues. p. 72
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Neal splits his life between thinking and drinking: He has a Ph.D in philosophy and is a professor at Western Washington University, but he is also a beer sommelier and a nationally-ranked beer judge. Neal grew up in the Pacific Northwest but spent a decade away after college. By the time he moved back to Bellingham in 2014, he had finally learned to appreciate the beauty of grey skies and the taste of craft beer. When he proposes a toast, it’s usually to his amazing wife of 14 years and his courageous and curious 6-year-old. p. 84
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Best of the Northwest
Thank you, Bellingham Alive, for a fabulous 2018 Best of the Northwest issue! I always look forward to the annual issue as it highlights old favorites and new treasures my family has yet to discover in our community. I also appreciated Ken Karlberg’s thought-provoking “Truth First, Country Second, Party Third.” As always, a beautiful publication! Kristee L., 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 firstname.lastname@example.org.
Truth First, Country Second, Party Third I have a passionate love affair with my country but am both sad and afraid that the current state of affairs will deteriorate even further without a
Letters to the Editor
massive demand for change. Your article gives your readers a wonderful place to start thinking about the status quo. Gary K., Deming
I have just read Ken’s “Truth First” article. Thank you for writing so eloquently about the current political/ governmental situation. Thinking takes time, rigorous determination and commitment. Thanks for thinking and sharing your insights. They are an important feature of summertime in Whatcom County! Helen W., Blaine
In October’s Best of the Northwest section, Best Bank gold medalist WECU’s company status was incorrect — it is a not-for-profit financial cooperative, and its main phone number is 800.525.8703. Best Attorney silver medalist Emily Rose Mowrey’s name was misspelled. In a Lifestyle section story on Mama’s Garden farm, farm co-owner Kelly DeKriek provides the farm with Angus beef, sold Fridays from 3–7 p.m. and Saturdays from 10 a.m.–2 p.m.
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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 began as an editorial intern over the summer of 2016 while I was a student at Western Washington University. Shortly after my internship, I was hired as the Whatcom County staff writer/photographer. All together, Iâ&#x20AC;&#x2122;ve been with K&L Media for a little over two years on and off.
What is your background? I have a degree from Western in journalism and political science. Ever since I was little, I wanted to be Lois Lane, covering the tough stories and getting to the facts. While at Western, I worked on the editorial staff of the student newspaper, The Western Front, and wrote for the magazine publication, Klipsun.
What is your favorite part of working for a regional lifestyle magazine? My favorite part of working for Bellingham Alive is the connections I create within Whatcom County. Each interview with small business owners, local entrepreneurs, or artists always leaves me with a better appreciation for my home. I think it is rare to live in a community that is so supportive and passionate about creating the best possible place to live for everyone.
What are some of your hobbies? Like many Bellingham residents, my interests revolve around the outdoors. I hike, backpack, fly-fish, ski, and run in the wondrously vast public lands we have at our disposal in the North Sound region. A perfect day with for me begins early on a trail and ends at a local brewery with friends.â&#x20AC;&#x2030;ď ´
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For the latest from Bellingham Alive in local events, news, giveways, and more!
LIFESTYLE In The Know · Spotlight Artist · Community · 5 Faves
Fairhaven’s New Orca Building Offers A Splashy Surprise WRITTEN BY KATE GALAMBOS
his past spring the Fairhaven section of Bellingham got a new resident — a fiberglass killer whale. This female orca sculpture made her debut in March and can be seen splashing through the red bricks of a new retail building, appropriately named the Orca Building. You can spot her at 1125 Finnegan Way, just off 12th Street and next to the Fairhaven Library. The fiberglass sculpture appears in the uppermost corner of the two-story building, pursuing a handful of metal salmon swimming along the building’s face. Despite the incongruity of a marine mammal
© Kate Galambos
… continued on page 20
LIFESTYLE By the Numbers
3,800+ Pairs of socks Your City Sports shop donated to Bellingham’s Lighthouse Mission Ministries, p. 21
Thank you for voting for us!
Best Grocery Store Best Pharmacy
Years Pebble (formerly Sandpebble) home décor shop has been in Friday Harbor, p. 35
eggs In the recipe for the Fall Frittata, featuring carrot-top pesto and beet greens, p. 45
turkey time Homemade-quality Holiday SideS
Let Haggen help so you can spend more time with your loved ones! Visit our Delicatessen for delicious holiday side dishes like cranberry-orange relish, cranberry stuffing, Yukon Gold mashed potatoes, turkey gravy, sweet potatoes, holiday salads and more. Haggen Food & Pharmacy • See website for store hours • www.haggen.com Barkley Village • Sehome Village • Meridian & Illinois • Fairhaven • Ferndale ©2018 Haggen 180927-14
Price per pound for top-quality, broadbreasted turkey grown at Riverhaven Farm, p. 52
Year that Glacier’s Graham’s Restaurant building was built on Mount Baker Highway, p. 77
“On a crisp morning, I drove up the 542 one last time before it’s covered by a thick blanket of snow and the skiers rush for the hills. I strolled around Picture Lake, stopping to sample the last of the wild blueberries and to admire the near-perfect reflection of Mount Shuksan.”
© Hailey Hoffman
North Sound photographers, we want to see what you’ve got. We’re looking for locally generated photographs for our Lasting Image feature. We’re seeking local nature photographs — ones that freeze a moment, tell a story, evoke an emotion. We’ll run your photo, along with your name, where you’re from, where the photo was shot, and a short 40-word writeup about the photo (inspiration for it, how you got it, meaning behind it, etc.). The photo must be high resolution (300 dpi) with no watermarks. Send to email@example.com. Then sit back and enjoy the view.
November 2018 19
public as the first tenant in the Orca Building. The gallery is located on the second floor of the building and is home to James’s sweeping nature photographs, some up to eight feet wide, as well as a stunning view of Bellingham Bay from his studio windows. After 15 years in his downtown Bellingham location, James is glad to be in one of Fairhaven’s newest, most notable spaces. The gallery is open seven days a week to visitors, including locals eager to check out the new space, James says. Visitors will find photos of favorite local spots like Nooksack Falls, Bellingham Bay, and Artist Point at the end of Mount Baker Highway,
as well as other popular scenic areas of northwest Washington. James’s collection extends far beyond the photos showcased in the gallery. The 48 prints displayed in the Orca Building make up just a quarter of his nature photography, the rest of which can be found on his website. The connection between the orca and James’s photography couldn’t have been more perfect, he says. “I want to help connect people with nature, inspire them to be in nature, and to give back to nature.” t 1211 Mill Ave., Bellingham 360.733.9377 | peterjamesphoto.com
Photos courtesy of Peter James Photography Gallery
… blasting through brick, the Orca Building fits in with the rest of historic Fairhaven. The building boasts a simple rectangular shape and flat roof. Architect David Christensen of Christensen Design Management designed the building with a desire to create a space “sympathetic” to the historical look of Fairhaven, while still standing out, he says. With the blessing of building owner Neal Robinson, Christensen began to toy around with ideas for the sculpture. “I saw other buildings across the country with sculptures protruding” through walls, he says. The idea finally came together when he and Robinson were considering a name. Connecting the design to the Pacific Northwest was important to Christensen. So the Orca Building was created, and with it the idea for the sculpture. The whale was made by VFX Foam of Ferndale, a company that creates sculptures from lightweight fiberglass rather than metal. The installation process was simple and quick, Christensen said. The sculpture … came in two parts and was lifted into place. The next phase was to carefully lay bricks around the orca to give the look of it crashing through the side of the building. Now the building is a landmark for local residents and an eye-catching gallery space for Bellingham nature photographer, Peter James. James dreamed of moving into the building since he learned of the orca sculpture, he says. In August, James officially opened the Peter James Photography Gallery to the
In The Know
Homeless Get Comfort From Donated Socks Your City Sports WRITTEN BY HARRISON AMELANG | PHOTOS COURTESY OF YOUR CITY SPORTS
hile attending a Project Homeless Connect event in Bellingham in 2013, Carolyn Colwell was surprised at how quickly organizers ran out of socks being given away. She soon learned that at homeless shelters, socks are the most requested items but are among the least donated. Colwell says she saw this disparity as a business opportunity that could simultaneously benefit the community. Fewer than six years later, Colwell has donated more than 100,000 pairs of socks to homeless shelters and charities around the U.S. and Canada through her Lynden business, Your City Sports. Using their “Buy One, Give One” model, for every pair of socks, beanie, or scarf that is bought, one pair of socks is donated to the customer’s local homeless charity. Footwear businesses like Toms shoes and Bombas, have also used this model successfully. “Socks provide a sense of comfort and hope to the homeless, especially in the cold winter months,” Colwell says. “It’s a great way to unite people with custom gear while helping their community.” Rachel Tinnell of Lighthouse Mission Ministries in Bellingham has been working with and receiving donations from Colwell since 2014. As of July 2018, Lighthouse has received more than 3,800 pairs of socks. “People go through socks very quickly, especially when they are on their feet all day,” Tinnell says. “Donations are
a huge help and it’s really exciting to see four or five giant boxes stuffed full of socks coming in.” Not only has Colwell touched the lives of thousands in the homeless community, but she has also mastered a model that combines community awareness, unity, and business success. In 2014, Your City Sports began offering customizable items such as scarves, beanies, socks and more. Instead of selling cookies for fundraising, high schools like Blaine, Lynden, Sehome, and Nooksack have used Your City Sports to provide their students with customized school spirit. The socks that Colwell donates are overrun supply from their supplier in the Philippines. Customized designs are sent to a factory overseas, which make the socks out of high quality and durable materials. “It’s cheaper for us and keeps all of those extra socks from being thrown away, which helps the environment,” Colwell says. The donation-ready socks are kept in Colwell’s family garage and a storage unit in Lynden before being sent to their forever home. “I think having all of those socks in the garage sometimes bugs my husband, but he’s a trooper,” Colwell laughs. Your City Sports is on track to grow even more as schools and businesses catch on to their success. What better way to unite a community than through new socks? 360.306.7799 | yourcitysports.com November 2018 21
Cleaning and Clearing the Way for Fish Nooksack Salmon Enhancement Association WRITTEN AND PHOTOGRAPHED BY JOSHUA DEJONG
ith the region’s salmon population increasingly endangered and dwindling in number, an ambitious Whatcom County group is busy cleaning up waterways, planting native plants, and improving the fish habitats over hundreds of miles of rivers, including the Nooksack River, and streams. The nonprofit Nooksack Salmon Enhancement Association got its start in 1991, and their mission is to engage the local community in the process of salmon recovery. These days, its annual budget is around $1.5 million, though it can vary. Seven people make up NSEA’s full-time staff, though the staff also includes several seasonal members, and four AmeriCorps workers. Annually, the association has between 1,200 and 2,000 volunteers. NSEA has four main objectives, all geared towards helping salmon. First, improving water quality by planting native plants to create cold, clean and clear water for salmon. Second, removing obstacles that prevent salmon from reaching spawning grounds. Third, improving stream habitat to salmon have places to rest and spawn. Fourth, educating the public about salmon by showing them the importance of being good stewards of salmon habitats. Jill Clark, philanthropy director of the Whatcom Land Trust, says the land trust partners with NSEA quite a bit because the two have similar missions. “They’re the perfect partner because they’re about preserving salmon habitats,” Clark says. “If we partner together then we just amplify each other’s missions.” Rachel Vasak got her start as a volunteer with the organization in 1996. “I told myself when I stopped feeling like I was challenged and growing and learning, then I’d go somewhere else,” Vasak says. Today, she is the group’s executive director.
Vasak says the group got its start when a group of local people noticed the number of salmon population declining and they wanted to do something about it. One of Vasak’s favorite things about working for the association is the educational programs they put on. Students for Salmon is a program for fourth graders from Whatcom County, which teaches them about salmon. “We really focused on getting kids outdoors for a placebased and science-based education program,” Vasak says. “It focuses on salmon, watershed, and watershed health, and students learn hands-on through a series of studies if the creek near their school is a healthy place for salmon or not.” The kids then do a service project to help improve habitats for salmon, cleaning up waterways and planting native plants. Mike McRory was one of the original founders of the group 28 years ago. Before retiring he was a dentist, and today he spends his time helping at NSEA’s location at the end of East Bakerview Road. On the property they grow anywhere from 10,000 to 15,000 plants at a time, raising them to maturity before planting them near waterways. One of the things the organization does is remove undersized culverts and replace them with bridges. Culverts are tubes that allow streams to flow under roads or trails. McRory says there are about 235 undersized culverts on private property in Whatcom County and they have replaced more than 100. One of several work parties put on by the organization is on Saturday, Nov. 3, at Squalicum Creek from 9 a.m. to noon. Volunteers will plant trees along the creek to restore salmon habitats. t Nooksack Salmon Enhancement Association 3057 E. Bakerview Rd., Bellingham 360.715.0283 | n-sea.org
In the Know
High-Flying Teas Flying Bird Botanicals WRITTEN BY MCKENNA CARDWELL
Courtesy of Flying Bird Botanicals
© Harrison Amelang
he aroma of spicy cinnamon and ginger dances with lemongrass and rose hip. Steam swirls around your hands clutching the cup of Bluebird Morning tea — a Flying Bird Botanicals signature. Tea mixing is a passion-turned-career for Scout Urling, founder of Flying Bird Botanicals — a Bellingham company specializing in making organic teas and drinking chocolate. An online merchant, Flying Bird is also sold at the Bellingham Whole Foods Market, coffeeshops like Lettered Streets Coffeehouse, boutiques like Bison Bookbinding & Letterpress or online at their website. Containers of six tea bags go for around $10, and loose-leaf cost around $15. Currently, Urling is looking to expand to a larger, 6,000-square-foot warehouse. This will be her third expansion since 2012, when she first moved the business out of her home. Needless to say, Flying Bird has long since outgrown its early days as a booth at weekly Bellingham farmers markets. Her products, and her ethical approach to creating them, have earned her a dedicated local following. The mantra, “People and planet over profit,” is a foundation for Flying Bird, Urling says. She prioritizes local sourcing to ensure only the highest quality ingredients are packed into every container, she says, even if that entails a steeper price. The entire tea making process, from finding ingredients to packaging, receives her attention and care. And the taste, of course, is a crucial element. “You can make a tea and it can be extremely effective, the best tea in the world, but if you don’t make it so it tastes good, then no one is going to drink it,” Urling says. From the start, she focused on making “earthy” taste delicious by harmonizing beneficial herbs with natural flavors, like blueberry and peppermint. With the temperatures dropping and the season for warm drinks upon us, Urling suggests trying her new Golden Coconut Chai Matcha or Winter Cheer — a seasonal chocolaty, mint tea. Mix either with cream and a spoonful of honey for some added decadence. 909 Squalicum Way, Bellingham 360.366.8013 | flyingbirdbotanicals.com
November 2018 23
LIFESTYLE Game Changer
Teaching Fifth-Graders About the Many Secrets Of Our Salish Sea Joseph Gaydos © Janna Nichols
WRITTEN BY MERI-JO BORZILLERI AND CATHERINE TORRES
© Jessica Newley, Explore the Salish Sea
n order to save the sea, Dr. Joseph Gaydos is turning to fifth-graders. Well, not exactly. But his new book, “Explore the Salish Sea: A Nature Guide for Kids” is so rich with compelling, engaging photos of things that swim, wriggle, and grow beneath the water’s surface that you can’t help but think it just might make a difference. The book sets out to inspire and inform in hopes that youths will become adults with a vested interest in marine life in their own backyard. The book stemmed from the enthusiastic reaction he got after co-authoring a more detailed book, “The Salish Sea: Jewel of the Pacific Northwest” in 2015 with naturalist Audrey D. Benedict. The Salish Sea, a name officially adopted in 2009 by the U.S. and British Columbia, is the section of coastal waterways that includes the San Juan Islands, extending from the Strait of Georgia’s north end to the south end of Puget Sound, and west to the mouth of the Strait of Juan de Fuca. It is our marine backyard encompassing both U.S. and Canadian waters. “The idea is to get (kids) to know and connect with this place so they get to know and protect it themselves,” says Gaydos, 51, reached by phone shortly after an autumn scuba dive off Flattop Island in the San Juans. “My wife will tell you that it’s easy for me, because I’m a fifth-grader trapped in an adult male’s body.” The book counters the gloomy news of late by showing kids the miracles that regularly occur in our waters, something that we adults can miss with all the dire reports on climate change, dying orcas and disappearing salmon. “You can’t just come to kids with problems,” Gaydos says. “First, they’ve got to be amazed by salmon — that they can swim to Japan and come back and find that same stream. Then it’s ‘Yeah! We gotta take care of the salmon!’ Our main goal is just to convey our excitement about all the amazing stuff that’s out there.” Gaydos, who lives on Orcas Island, says a crowd-sourcing campaign has helped raise funds to get the book to teachers in some of the state’s poorest schools. But it sounds like he’s just getting started. “We’d love to see every kid in Washington have a copy of this book.” Gaydos is science director of the Orcas Island-based SeaDoc Society, a nonprofit group established in 1999 as
a program of the University of Calfornia-Davis veterinary school. Last month, the group was part of a team of research scientists that used a small submarine to plunge 950 feet below the sea’s surface off San Juan Island to study a fish critical to the chinook salmon diet. Gaydos started as a vet in West Virginia, but a job at a California non-profit reawakened his interest in marine studies. Gaydos became familiar with Washington after visiting the family of his wife, Julie Brunner. Among projects like the research sub and conserving the puffin population, Gaydos has been appointed to Gov. Jay Inslee’s Southern Resident Killer Whale Recovery and Task Force. He says the area’s beauty, and visible marine life like seals and whales can lull people into thinking everything’s fine when it isn’t. You don’t have to have money — or write a book — to be an advocate, he says. You can vote and demand that people we elect help us. “We need to be using our voice to take care of this place.” t SeaDoc Society 942 Deer Harbor Rd., Eastsound, Orcas Island 360.376.3910 | seadocsociety.org
WRITTEN BY LAURIE MULLARKY LAURIESLITPICKS.BLOGSPOT.COM
The Clockmaker’s Daughter by Kate Morton 496 pages Atria Books
This best-selling Australian author has created another story filled with history, ghosts, and mystery. The nexus is a house, Birchwood Manor, built on the bend of the river, protected by a Fairie Queen and an ancient promise. Through the decades of this house marches a plethora of complex characters: the Magenta brotherhood, fans of the Romantic Age, lovers of beautiful women, painting, and intrigue; Elodie, the daughter of a famous cellist, an archivist pulled into the mystery by a sketchbook. There is also James, a detective looking for a diamond; Leonard, a former WWI soldier suffering from PTSD, and most importantly, Birdie, the clockmaker’s daughter whose life and story binds them all together.
A Ladder to The Sky by John Boyne 368 pages Hogarth Press
This book explores the age-old siren’s song of success and fame. The life of Maurice Swift, a man who relentlessly seeks stories, is a tale of greed, obsession, desperation, and unmitigated ambition. Told through the eyes of the many characters who inhabit the decades of his life, we see Maurice at the beginning of adulthood, willing to do whatever it takes to obtain a publishable story. Next, we observe his mid-life years in the world of writers and publishers, and how his raw need for subsequent stories will drive him to ever darker behavior. Ultimately, we witness his elder years, where life has taken unexpected turns and another’s ambition will seek to destroy Maurice. The question is, what came first...the evil or the ambition? This is a provocative novel that will provide a book club with endless conversation and an individual with haunting thoughts.
In the Know
November 10, 7 P.M. Open Mic for Writers San Juan Island Library 1010 Guard St., Friday Harbor 360.378.2798 | sjlib.org Local writers from the San Juan Islands, as well as anyone who wishes to participate, are welcomed to read their work every second Saturday evening at the San Juan Island Library. Share your writings in a warm, welcoming environment alongside other authors or simply listen and be inspired.
November 15, 7 P.M. Booked at the Baker: Author Anne Lamott Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080 mountbakertheatre.com The New York Times bestselling author is featured in the “Booked at the Baker” series to speak about her newest book, “Almost Everything.” The intellect behind books like “Operating Instructions” and “Hallelujah Anyway” once again crafts a profound book, inviting its readers to look for the little hopes throughout life.
Who Knew? Thanksgiving Thanksgiving TV Classics There’s more to Thanksgiving television than football. Dig up these classic turkey day episodes: From “Friends,” Monica and Ross bring back the Geller Cup, a tackle football game. “Everybody Loves Raymond,” Marie cooks a healthy Thanksgiving meal with a tofu turkey. “Roseanne,” Roseanne’s divorced parents visit for Thanksgiving. Hijinks ensue.
Turkey as National Bird Doesn’t Fly Benjamin Franklin wrote his daughter, Sarah, on Jan. 26, 1784, telling her he wished the bald eagle hadn’t been selected as the national symbol. The bald eagle, he said, was “a bird of bad moral character” because it steals food from other raptors. Franklin said the turkey was a “more respectable bird.”
Turkey Myth Eating turkey makes you sleepy, right? It’s true that tryptophan, the amino acid that’s found in turkey meat, converts to melatonin, a sleep-inducer. But foods like chicken and cheddar cheese contain more tryptophan than turkey does, so the culprit is more likely the extra alcohol and carbohydrates you’re consuming.
Start of a Tradition History says the first Thanksgiving was a gathering of pilgrims and Wampanoag Nation natives at the coastal settlement of Plymouth, Massachusetts, in November 1621, but there’s no proof that turkey was on the menu. Natives brought five deer for the feast. Historians say the bulk of the dinner was likely seafood. — Eric Trent
November 2018 25
Community the Spotlight LIFESTYLE In
Gem of an Archivist Jeff Jewell WRITTEN AND PHOTOGRAPHED BY HARRISON AMELANG
ucked behind the towering red Whatcom Museum in downtown Bellingham is a small, unassuming building. Inside lives more than a hundred years of Pacific Northwest history, documented in thousands of photographs. Cataloging, recording, and saving these priceless pieces of history is up to the archivist Jeff Jewell. Accompanied by a team of volunteers and interns, Jewell is the only official photo archivist at the museum. It is his job to sort and identify the thousands of photographs donated by community members and commercial photographers, and then to sell copies to businesses, news organizations, or private citizens. Prices depend on the size of the printed photo and range from $15 to $915. “Most of the time, people just want a photo of their house, a relative, a business, a street, something that gives them a good feeling of nostalgia,” Jewell says. If a customer is interested in a photograph of a specific building, odds are Jewell knows the unique history of that very building; when it was built, who built it, what businesses used it. Jewell, a 1984 Western Washington University graduate, has been working with Whatcom Museum photographs for the last 25 years, and has developed an impressive knowledge of the history of Bellingham and the surrounding counties. He developed this curiosity while working for a moving company after graduating from Western. “I was very interested in street names, why there are railroad tracks in the alley somewhere,” Jewell says. “People would also tell me ‘Oh, did you know that building used to be this?’ or ‘That used to be that?’” 26
To date, there are more than 180,000 digitally cataloged photographs, with another 100,000 (and counting!) waiting their turn to be cataloged. To do this, Jewell and his team have to figure out the size of the photograph, when it was taken, who took the photo, and what is pictured in each photo. This requires an immense knowledge of the history of Bellingham and the surrounding areas, as Jewell has to be able to recognize what buildings, people, or streets might be in a given photograph. After digitizing a picture, Jewell can access the database and search for a photo by searching with keywords. It hasn’t always been this way, though. Until the mid-1990s, those interested in a photograph would have to manually search through a cabinet for a small card that would have a tiny version of the photo as well as where Jewell would need to look to find it. Needless to say, Jewell is grateful for faster digital technology. Digitizing historical photographs is a tedious process, but is critical to preserving the Pacific Northwest’s history. “He knows everything there is to know about historical buildings in Bellingham,” says Carole Teshima, past president of the Whatcom Historical Society. “He is beyond a community treasure. He is an institution, without whom we would be much poorer.” t Whatcom Museum’s Syre Education Center 201 Prospect St., Bellingham 360.778.8930 | whatcommuseum.org
In The Know
Slow Down, Eat Food, Give Thanks
Yummly Recipes + Shopping List Yummly
WRITTEN BY SARAH SIBLEY
aybe you’ve heard the term, “slow food,” but haven’t taken the time to truly understand it. With Thanksgiving, a time of gathering together to share a meal, it seems an ideal occasion to learn more about this movement that celebrates harvesting and enjoying local food together at the table. According to Slow Food USA, slow food is the antithesis of fast food. It is the practice of slowing down, understanding where food comes from, and enjoying the local bounty. As an organization they “inspire individuals and communities to change the world through food that is good, clean and fair for all.” There are slow food chapters across the nation, including one in Skagit County and one on Whidbey Island. Slow Food Whidbey Island has an active chapter focused on “understanding what the community needs” and how to “better connect the community with local food,” explains president Mervyn Floyd. As a result, the organization hosts cooking classes that involve local farms and farmers, supports the island’s farm-to-school program, and are working to increase agritourism on Whidbey Island. Kathy Floyd, Mervyn’s wife, facilitates membership in the local chapter and encourages everyone, not just those who live on Whidbey, to get involved. As the only active Slow Food organization in the area, they have a full calendar of events. Slow Food Skagit has an active website full of links to local food, a harvest calendar and recipes. Visit your local farmers market. Reap the bounty of the abundant farmland that surrounds us. And, bring those you love around the table to slowly enjoy it all together on Thanksgiving. t
slowfoodwhidbeyisland.org slowfoodskagit.org | slowfoodusa.org
APPS WE L VE
Thanksgiving is right around the corner and Yummly has more than 2 million recipes and video tutorials. With this app, you have full ingredient lists when you go to the store and alternatives for specific dietary needs. It will even find a recipe to match what’s already in your fridge! Try out new recipes, plan meals, and practice healthy eating.
7 Minute Workout: Fitness App Fast Builder Limited After all that turkey and stuffing, you may not want to fit in a whole workout, but anyone can handle seven minutes, right? This app has short workouts to specifically target different muscle groups. With video tutorials and beginner-friendly workouts, it’s free and exercises can be performed at home with no equipment.
Goodreads: Book Reviews Goodreads Autumn is my favorite season to curl up with a cup of tea and a good book. The Goodreads app helps you find new releases, connect with other book lovers, give and get recommendations, organize your “to-read” list, and take the reading challenge.
Grateful treebetty LLC This time of year fills up quickly; it’s easy to forget everything we have to be thankful for. With the Grateful app, you get a prompt like: What made you smile today? Keep track of the things you are grateful for, set reminders, make your own prompts, even print your journal. — Lydia McClaran
November 2018 27
THE TRAIN WRECK BAR A top-notch Bloody Mary to begin with, but then you add the garnishes, and pow! It becomes a big, crazy, delicious drink you can’t get anywhere else. It’s loaded with carrot; celery; green onion, sweet cherry peppers and pepperoncini; a skewer of sausage meatballs; a skewer of two ham, egg and cheese sandwiches on homemade biscuits; a skewer of bacon-wrapped potatoes; a skewer of salami and cheese; a skewer of bleu cheese stuffed olives. Better bring a friend. And a fork. 427 E. Fairhaven Ave., Burlington 360.755.0582 | trainwreckbar.com
BLOODY FIVE FAVES MARYS WRITTEN BY SARAH SIBLEY | PHOTOGRAPHED BY RYAN KARSEN
BAYOU ON BAY Here the drink menu for the Build-Your-Own Bloody Mary Bar reads, “Step 1: Vodka, Step 2: Entirely up to you.” So, go for it! The bar includes eight to 10 hot sauces, various pickled veggies, pickled shrimp, bacon, and Clamato juice, just to name a few. Available every weekend, 10 a.m.–3 p.m. 1300 Bay St., Bellingham 360.752.2968 | bayouonbay.com
MADRONA BAR & GRILL On Orcas Island, this is the place for a Bloody Mary. Their mix is made in-house from a dozen or so secret ingredients. They use Ketel One Vodka, skewer it with pepperoncini, olives, pickled green beans and serve it with either a bacon or beer back.
Historic A UniqueHospitality Boutique
310 Main St., Eastsound, Orcas Island 360.376.7171 | madronabarandgrill.com
THE FILLING STATION At this fine establishment known for its burgers, the Bloody Mary Station allows you the chance to customize your drink. Choose between vodka, Serrano vodka or house-made bacon-infused vodka to add to the house-made Bloody Mary mix. From 2–5 p.m., you can grab one for $7. 1138 Finnegan Way, Bellingham 360.715.1839 | fillingstationnw.com
THE WHEEL HOUSE In Anacortes, kick-start your weekend with a spicy Bloody Mary. The Wheel House uses Demitri’s All Natural Bloody Mary Seasoning, which is a bit spicy to begin with, plus a dash or two of Tabasco sauce. This drink has bite, but not enough that you won’t order another. 807 Commercial Ave., Anacortes 360.293.7847
November 2018 29
DISCOURAGE LITIGATION. Persuade your neighbors to compromise whenever they can. -Abraham Lincoln
ARBITRATION & MEDIATION SERVICES Successful mediations and arbitrations don’t just happen. With over 35 years of civil trial experience, I help parties assess risks and resolve differences in a fair and balanced way, crafting mutually agreed upon solutions, economically and efficiently.
Karlberg & Associates, PLLC ARBITRATION • MEDIATION • LITIGATION • BUSINESS • INDIVIDUAL
432 W. Bakerview Road, Suite 101, Bellingham
360.325.7774 • karlberglaw.com
Savvy Shopper · Necessities · Local Find
A Half-Century of Everything from Crafts to Cabinets Hamann’s Gallery and Gift WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS
amann’s Gallery and Gift has been in business in Bellingham for nearly 60 years. From the mom-and-pop shop on State Street, to its current location in modern Barkley Village, Hamann’s has stood the test of time. The store has worn many hats, specializing over the years in cabinets, art supplies and interior paint, and since the 1970s, custom framing. Julie Coull has been the owner of Hamann’s since 1993 after working in the store for a number of years. The store has gone through many evolutions, she says. In 1997, Hamann’s Gallery and Gift became the second tenant in the Barkley Village center. “It was a bit of a leap of faith at the time,” Coull said. … continued on next page
… Customers can find a wide variety of frames and mats, cut to nearly any custom size. Price depends completely on size, frame and type of mat, Coull says. As more businesses moved into Barkley, Coull began to see the move pay off as foot traffic increased. New customers were given a chance to discover Hamann’s. Now, she said, the location works best for her business and has enabled her to move into the gift market. In addition to full-service framing, Hamann’s offers a wide variety of small gift items. Customers can find local art, greeting cards, scarves, jewelry, pepper jelly, bath products, and pantry items like soup and scone mixes. When Coull is looking for new items for the store, 32
she refers to her first instinct — her own taste, she says. Longtime customers also provide insight regarding what people are interested in. Her most popular items include what she refers to as “funny clocks.” These bright, colorful clocks come in a variety of unexpected shapes like houses and roosters and are handmade in Colombia ($44). English artist Sam Toft is a favorite among customers for her whimsical paintings of her own cartoon world inhabited by the imaginary Ernest Hemingway Mustard. Customers can also find Toft’s work as greeting cards in Hamann’s. Unique to this shop is a small Scandinavian section of home goods, including dish towels ($6.95), candles, and
rugs ($48–$74). Coull’s Norwegian heritage, in addition to the influence of her Scandinavian customers, has led her to have a particular interest in home goods from that region, she says. For the upcoming holiday season, the store will offer hostess gifts like sweet treats and seasonal greeting cards. Stuffed Scandinavian gnomes are also a popular item during the holiday, usually selling out before the season is over, she says. These cute, festive characters come in multiple sizes and can sit with accent pillows on the sofa or decorate bookshelves or media cabinets for a holiday touch. 2940 Newmarket St., Bellingham 360.733.8898 | hamannsgallery.com
The experience of a lifetime is closer than you think. Sund’s Lodge is so much more than luxury calm-water fishing. It’s unplugging, surrounded by extraordinary beauty. It’s seeing humpbacks, orcas and dolphins up close, every day. It’s gourmet dinners with friends, followed by sunsets over the water, every night. It’s the stuff bucket lists and memories are made of, and it’s closer than you think.
Want the perfect holiday gift? We’re booking now for 2019. Reserve by Dec 15 and we’ll send you a beautifully wrapped Sund’s lodge gift package to put under the tree. Visit www.sundslodge.com Sund’s Lodge, located off North Vancouver Island BC, is owned and operated by Bruce and Lisa Barlean of Ferndale, WA
Personalized Campfire Mug etsy.com/shop/TheODYSEA, $18.56
Personalized Easel Calendar Shutterfly.com, $17.49
Custom-Made Holiday Gifts The season of giving is upon us. Don’t let the final hour creep up on you. Plan ahead and go for the personal approach this holiday. We found these unique products, many of them from local small businesses, that give you the freedom to design a handmade gift yourself or add a personal note. Now Santa can really deliver on those lists. — Sarah Sibley
Personalized Wooden Bookmark Mitercraft.com, from $10.95
4 Custom-made Ammonite Pendant Jewelry Pacificcrestsilver.com, $352.00 ($100 deposit)
Personalized Stationary Minted.com, from $42
Modernizing a Friday Harbor Mainstay Pebble WRITTEN AND PHOTOGRAPHED BY SARAH SIBLEY
ebble has existed in downtown Friday Harbor since 1977. Only then it was called Sandpebble. Current owners Bryan and Carolyn Leighton and Carolyn’s mother, Nancy Niedringhaus, purchased the store from the original owner in 2006, continuing the legacy of home décor, gifts, and women’s clothing. The Leightons changed the name to Pebble (though they go by both) when they took ownership and modernized the offerings a bit, evolving slowly and naturally. They held on to the original exterior store sign, because as two people that grew up on the island, they’re nostalgic. They shopped at the store as teenagers and registered there for their wedding. Nancy worked in the store for many years, so Carolyn fondly remembers visiting her there. Slowly and consciously, they started bringing in more items that were modern and less expensive — clothes and products that reflected their style. Instead of Dale Tiffany lamps, they opted for strings of origami paper lights and writing journals. “As soon as we made the shift, everything started to reflect it. We ripped up the carpet and painted the walls and made it our own,” Carolyn says. They’ve filled the store with items that come from local artists, along with clothes, jewelry, and
books that they love and hope the community will love as well. Paperblanks journals, Hobo bags and wallets, and a few other brands have held over from the original store. Their biggest problem, they both agree, is that so many artists and designers are making such great work. Their store isn’t big enough to hold everything they want to sell. Neither of the Leightons have a background in sales. She taught preschool and he was a graphic designer. But now, as they run the store and raise two daughters, they wouldn’t want it any other way. “While we could’ve never imagined doing this, I don’t think now we could imagine a different reality,” says Bryan. When visiting the store, you’ll be hard-pressed to leave without buying. Certainly, there is something you simply must have. A felted animal head mounted on a woodcut, perhaps? A new pair of designer denim jeans? Does your child or grandchild need a pair of Native-brand shoes for running on the beach? You must need an “Upper Left” sweatshirt. Well, it’s all here and more. 245 Spring St., Friday Harbor, San Juan Island 360.378.2788 November 2018 35
SHOP Savvy Shopper
Woodcut Prints, Handmade Crafts In Downtown Mount Vernon elSage Designs WRITTEN BY SARAH SIBLEY | PHOTOGRAPHED BY SARAH SIBLEY AND PHOEBE CARPENTER EELLS
110 N. 1st St. Suite A, Mount Vernon 360.588.4723 | shop.elsagedesigns.com 36
THE SHOP From stickers to mugs to handmade jewelry to screen-printed clothes, it’s all here at elSage Designs. Located at the corner of North First and Division Streets in downtown Mount Vernon, it is both a screenprinting workshop and a storefront. Owners Phoebe and Jonathan Carpenter Eells proudly sell their line of Pacific Northwestinspired, screen-printed apparel, as well as a curated collection of handmade goods.
and they both realized they had something special to share. In 2012, she resigned from teaching middle-school math and started creating as elSage. In 2016, they opened the current shop. The couple has put a stake in the ground, politically, creating stickers and apparel that support equality, feminism and activism. They are deeply rooted in their community, and giving back is a key component of their company.
WHAT YOU’LL FIND THE ATMOSPHERE Large floor-to-ceiling windows welcome natural light that perfectly highlights the store’s shelves of mugs, and small pottery and racks of clothes. It’s a lovely, intimate space, designed to peruse and admire the work that Phoebe, the artist behind elSage, has thoughtfully created to showcase products and encourage conversation. Each product in the store has a story, whether it’s where it came from (a family trip to Spain), or how it was designed (a napkin doodle on a camping trip to Cape Disappointment).
KEY PEOPLE She’s the artist. He’s the printer. But, they both dream up the ideas. Phoebe got her start experimenting with wood-cutting. She printed her wood-cut designs on clothes,
Everything in the store is a Phoebe Carpenter Eells design — or from an artist or maker she has met personally. Several key designs are featured on stickers, organic cotton hoodies, pullover sweatshirts, t-shirts, and hats for women, men, and kids. Choose slogans from “Believe in Mountains,” “PNW,” or “Adventure is a Family Value,” just to name a few. Handwoven blankets, hand-crafted earrings and necklaces, hand-poured candles, and large baskets from artisans are also available. As you might imagine, it’s hard to leave here with empty hands. You can also find elSage Designs at farmers markets throughout the year in Anacortes and Bellingham, and at Valley Made Market — a pop-up market they host once a month in their parking lot featuring artisans, live music and food.
November 2018 37
Special Advertising Section
Holiday Shopping Guide 2018
Special Advertising Section
Betty Be Good
Capelette $44.90. Give this cute & cuddly capelette to your sister, motherin-law or co-worker. It’s a one size fits all style for an easy to give and easy to love Christmas gift!
Give a truly unique gift (or gift certificate) to the craft draft beer, cider, kombucha, or root beer enthusiast on your gift list...an extended shelf life growler fill from our 48 item stock that will “keep” for months vs days.
Fri. Dec. 7th 6–10 pm & Sat. Dec. 8th 12–5pm. Make.Sale is our annual holiday art and craft sale. You’ll find loads of handmade goods by local artists who will set up shop for the weekend! This year we are partnering with Icing on the Cake, Runaway Press and Cafe Velo, across the street to offer more vendors, goods, and activities than Make.Shift alone can hold.
1301 W. Bakerview Rd., #105, Bellingham 8125 Birch Bay Square St., #201, Blaine shopbettybegood.com
Bakerview Square Shopping Center 436 W. Bakerview Rd., Ste. 111, Bellingham 360.734.0656 | growlerskeep.com
306 Flora St., Bellingham 360.933.1849 | makeshiftproject.com
Sunset Beauty Supply
Lynden Dutch Bakery
This holiday season give the gift of Cannabis flower, edibles, tinctures, salves, lotions and more at SATORI located in beautiful downtown Bellingham.
There are “Christmas Ideas” galore at Sunset Beauty Supply. Looking for a Raquel wig? Local made Loma haircare products? Fashion scarves, jewelry, or even unique Seahawk gifts? Come in and see what’s new!
Celebrate this holiday season with over 100 years of baking excellence on your table. From our fresh baked pies to our delicious holiday platters, Pre-order by phone 360.354.3911 ext. 1 and/or email firstname.lastname@example.org.
1225 E. Sunset Dr. #150, Bellingham 360.738.0359 | sunsetbeautysupply.com
421 Front Street, Lynden, lyndendutchbakery.com
100 E. Maple St., Bellingham 360.746.8478 | satoribellingham.com This product has intoxicating effects and may be habit forming. Marijuana can impair concentration, coordination, and judgement. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks associated with consumption of this product. For use only by adults twenty-one and older. Keep out of the reach of children. Marijuana products may be purchased or possessed only by persons twenty-one years of age or older.
November 2018 39
Special Advertising Section
Pretty Simple Boutique Pretty Simple offers a Northwest Vibe in the midst of Stylish Apparel, HOBO Handbags, JAFA Shoes and plenty of sassy finds for yourself and others! 855 S. Alder St., Burlington 360.899.4324 prettysimpleboutique.com
Statement Apparel You’ll be golden when you give her the gift of Lizzy James! Beautiful bracelets that double as necklaces are available exclusively at Statement Apparel in Barkley Village. 2945 Newmarket St., Bellingham 360.734.9595 Open Mon. – Sat., 10am – 6pm
Yeager’s Sporting Goods Jones Snowboards goals are to make the world’s best performing gear, have unmatched durability and lead the industry in sustainability practices. Making gear for all conditions, Jones boards can handle everything. Price: $249–$899 3101 Northwest Ave., Bellingham 360.733.1080 | yeagerssportinggoods.com
FIT FOR THE TOUGHEST JOB. Village Books and Paper Dreams Thymes’ Frasier Fir collection combines the aromatic snap of fir needles with heartening cedarwood and earthy sandalwood. Just-cut forest fragrance for your holiday home. Price: Varies by Product 1200 11th St., Bellingham, 360.671.2626 430 Front St., Lynden, 360.526.2133 villagebooks.com
Red Wing Shoes
Re-Feather Your Nest
Providing the Bellingham area the highest quality work and lifestyle footwear, accessories & care products. We offer Red Wing, Red Wing Heritage, Irish Setter and Vasque… Where Fit Comes First!
Re-Feather Your Nest…Home Décor, Gifts and Clothing all wrapped up in a huge OLD TOWN MOUNT VERNON Building. Currently full of unexpected Holiday inspiration! Sparkling & shiny goodness from new arrivals to timeless classics. Join in the Christmas Spirit at the NEST located next to the Calico Cupboard Restaurant. OPEN DAILY 9am to 5pm.
133 Telegraph Rd., Meridian Plaza, Bellingham 360.733.2500 | redwingshoes.com
121 Freeway Dr., Mount Vernon facebook.com/re-featheryournest
Special Advertising Section
Single Serve Muffins & Brownies
Spero Salon and Spa
This holiday season give the gift of a spa gift certificate. Let the one you love get pampered with a massage, facial and so much more! Let one of our experienced staff help you choose a specialized service today!
Stuff your Stockings with a Nutritious and Delicious Treat! Flax4Life bakes yummy Muffins and Brownies full of Omega 3’s, Fiber, and Healthy Protein right here in Bellingham!
Family-owned home décor, houseware, and furniture store; Greenhouse has everything for your home and even more for your life. You can find something for everyone on your list here — including the stocking stuffers! Don’t miss out on the kick off to the holiday the weekend of Nov. 9th–11th.
1400 Riverside Dr. A., Mount Vernon 360.899.5105 | speroskin.com
Bellingham 360.715.1944 | flax4life.net
1235 Cornwall Ave., Bellingham 360.676.1167 | greenhousehome.com
BELLI BEST C
This product has intoxicating effects and may judgment. Do not operate a vehicle or machine with consumption of this product. For use
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November 2018 41
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Life is beautiful. Capture it in a photograph.
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WELLBEING Nutrition · Take a Hike · Spa Review · Beauty
In Her Last Call, Ashley Shares Her Finishing Touches WRITTEN BY ASHLEY THOMASSON PHOTOGRAPHED BY BECKI WALKER PHOTOGRAPHY
t’s true what they say: All good things must come to an end. And with that, I’m hanging up my hat this issue as a Bellingham Alive beauty contributor. It’s been a joy to connect with my community by writing for the magazine, and I’m so thankful to have had this opportunity for the last four years. In thinking of what I could share for my last piece, I thought it would be fun heading into the holiday season to do a gift guide of my favorite things! While I can’t quite claim Oprah status, I have solidified my list of ride-or-die products during my years as a makeup artist. As my parting gift, I’d love to share my secrets with you. … continued on next page
… URBAN DECAY: NAKED SKIN FOUNDATION My official secret weapon. This foundation is my desertisland item — the one product that I cannot live without. The formula is sheer enough that it looks and feels like you’re wearing nothing, while offering a true medium coverage to hide any redness and blemishes. Its light-reflective particles blur imperfections and fine lines, and it stays all day, even without primer! And if that wasn’t enough, its ingredient list is not only super-safe for you skin, it even has nourishing ingredients that will help feed your skin while you’re wearing it! I can’t say enough good things about this foundation and hope you love it as much as I do.
BECCA: PRESSED HIGHLIGHTER I love using a good highlighter because creating that dewy glow can really do wonders for enhancing your skin’s radiance. I have tried dozens of highlighters on the market, and none come close to performing like any of Becca’s products. While I love them all, my favorite is their pressed highlighter because it is so easy to use and takes only seconds to apply. My favorite color of highlighter from Becca is Opal. It is universal for nearly every skin tone and goes well with every look. If you’re looking for a great holiday gift or just wanting to try some different highlighters, Becca currently has “Macaron Glow Kit” for the holidays. For roughly the price of one highlighter, you get four different travel-sized highlighters, including Opal!
BENEFIT: 3D BROWTONES EYEBROW ENHANCER Truth be told, I bought this product when my old favorite was discontinued. I was on vacation and desperate and just needed something. I gave it a chance with low expectations and it may just be one of my favorite surprise products yet. Its claim to give “instant color highlights” made me nervous 44
initially — I didn’t want glitter brows! But wow, I get it now! I’ve never seen a brow product offer this level of dimension before, and the applicator allows you to apply the product quickly while also being precise in creating hair strokes so your brows look naturally fuller. If you’re looking for another gift option, Benefit is currently offering a travel-size of this product along with a trial mascara and full-size brow powder in their “Brows On, Lash Out” gift set!
EMBRYOLISSE: LAIT CREME CONCENTRATE One of the best-kept secrets in my makeup kit is this product. This all-in-one makeup remover, moisturizer, and primer is a must. It’s a great moisturizer for combination-dry skin, and makeup sits over it beautifully. It fills in pores and fine lines, eliminating the need for a primer, and removes makeup gently in a pinch. I love products that multi-task and this is the queen of them all! It’s hard to find Embryolisse locally, but Target is now carrying travel-sized Lait Creme Concentrates so there’s no excuse not to try it out! It would make the perfect stocking stuffer or travel companion to your holiday plans. I hope you pick one up!
URBAN DECAY: VICE LIPSTICK CREAM I wouldn’t be me if I didn’t leave a lipstick recommendation for you. Lipstick is my favorite makeup accessory and from neutrals to berries to bolds, I love them all. My favorite lipsticks in my bag right now come from the Urban Decay Vice collection in the cream finish. They are nourishing, full of antioxidants, color rich, not prone to feathering, and they stay just a little longer than your average lipstick would. While there are many colors in this line I love, “Gash” is the ultimate dark cherry red lipstick, absolutely perfect for the holidays!
Getting Back to Our Roots
Waste not Want Not WRITTEN BY SARA SOUTHERLAND PHOTOGRAPHED BY LIZ HANSEN
still remember the smells wafting from my great grandmother’s kitchen. We kids would be playing in the back field near the garden, and a lingering smell of sweet and sour filled the air. Pickled beets, I guessed. Maw, as we called her, was an enthusiastic gardener and an avid canner. On her 10-acre property in southern Oklahoma, she grew beets, okra, onions, collard greens, and tomatoes, among others. Peach and pecan (she pronounced PEA-CAN) trees peppered the landscape. Amidst the clotheslines full of linens and great grandfather’s garments, the array of bounty peeked out of the ground. Sometimes, Maw would invite me into the kitchen to help her finish off a canning project, and I relished those sacred hours. One of Maw’s mantras was not to waste anything, using all of the vegetables and fruits in her dishes and industriously preserving the harvest. I watched in awe as she transformed vegetables I never would have touched into a delicious masterpiece of a dinner that all the kids loved. While Maw has been gone for more than 20 years now, I still carry on her tradition of using the whole vegetable. With root vegetables in particular, we are blessed with not only the roots like beets, carrots, and turnips, but also the hearty greens. They’re not only edible, but delicious. Using the whole vegetable is not only superior nutritionally, but saves on waste — and your pocketbook. It’s easy to get back to our roots in our fall meals, and I love prepping this fall frittata ahead of time for a quick, warming breakfast. Tip: For the freshest root vegetables with greens intact, head down to the Bellingham Farmers Market — open Saturdays through December, 10am–3pm.
FALL FRITTATA With carrot top pesto & beet greens
CARROT TOP PESTO 2 cups carrot greens 1/3 cup toasted walnuts 1 garlic clove 1 Tbsp. lemon juice (or juice from ½ lemon) 2 Tbsp. nutritional yeast (or parmesan cheese) ¼ tsp. salt ground pepper to taste ¼ to 1/3 cup olive oil Add all pesto ingredients to a food processor with an “S” blade and blend until desired consistency. Add more olive oil or water as needed.
INSTRUCTIONS • Preheat the oven to 375 degrees and grease a 9 inch pie pan with olive oil or butter. • In a medium bowl, whisk together the eggs, salt and pepper. • Heat a skillet over medium heat. Add 1 tsp. olive oil or butter and add onions, a pinch of salt and sauté 3–4 minutes, until almost soft. Add in chopped beet greens and cook until wilted.
INGREDIENTS 8 large eggs (find Misty Meadows Farm eggs at the Co-op, or Foothills Farm or Twin Cedars Farm eggs at the Bellingham Farmers Market) ½ tsp. salt ¼ tsp. fresh ground pepper 1 tsp. olive oil + ½ tsp. olive oil or butter for greasing pan 1 bunch beet greens, chopped ½ medium onion, diced
• Pour eggs into pie pan. Add pesto and stir into eggs. Then add the beet greens and onion mixture and incorporate. • Bake for 30–35 minutes, or until a toothpick comes out clean. Enjoy. My great grandmother would be proud to see you make the most of your veggies!
November 2018 45
WELLBEING Special Advertising
ovember is here and that means that the holiday season is just around the corner. This can be a joyful time, offering a chance to reconnect with friends and family. But it can also be stressful. You may feel pressure to buy and give gifts. Maybe you are worried about money. The holidays can also be hectic. There never seems to be enough time to get things done. Think about the kinds of events that trigger stress for you during the holidays. Then you can focus on one or two things you can do that will help the most to reduce stress. Here are some ideas:
GET ORGANIZED. Make lists or use an appointment book to keep track of tasks to do and events to attend.
SHARE THE TASKS You don’t have to do everything yourself. Share your “to do” list with others. Spend time with friends and family while you share tasks like decorating, wrapping gifts, and preparing the holiday meal.
LEARN TO SAY NO It’s okay to say “no” to events that aren’t important to you. This will give you more time to say “yes” to events that you do want to attend.
KNOW YOUR SPENDING LIMIT Lack of money is one of the biggest causes of stress during the holiday season. Set a budget, and don’t spend more than you’ve planned. It’s okay to tell your child that a certain toy costs too much. Don’t buy gifts that you’ll spend the rest of the year trying to pay off.
GIVE SOMETHING PERSONAL You can show love and caring with any gift that is meaningful and personal. It doesn’t have to cost a lot. Or use words instead of an expensive gift to let people know how important they are to you. Make a phone call or write a note and share your feelings. 46
BE REALISTIC Try not to put pressure on yourself to create the perfect holiday for your family. Focus instead on the traditions that make holidays special for you. And remember that just because it’s a holiday, family problems don’t go away. If you have a hard time being around your relatives, it’s okay to set limits on your time at events and visits.
TAKE BREAKS FROM GROUP ACTIVITIES Pay attention to your own needs and feelings. Spend a little time by yourself if you can. Meditate, or do some relaxation breathing. Go for a short walk.
KEEP A REGULAR SLEEP, MEAL, AND EXERCISE SCHEDULE. LIMIT YOUR ALCOHOL Taking care of yourself will help you deal with stressful situations during the holidays.
GET SUPPORT IF YOU NEED IT Holidays can sometimes trigger depression. They can be especially hard if you are already dealing with the death of a loved one or the breakup of a relationship. You may feel embarrassed to ask for help, or you may think that you’ll get over “the blues” on your own. But most people need treatment to get better. Talk with your doctor about counseling and medicine for depression. You may not be able to avoid stressful situations during the holidays. But you can plan to respond to them in a healthy way. Start today by taking a long, slow breath. You can do this! t Brought to you by the healthcare providers at PeaceHealth Medical Group. Call 360.738.2200 to find a new physician or to schedule an appointment.
Now what? Wherever you are in your nine-month miracle PeaceHealth can help you answer the question, now what. From pregnancy planning to obstetrics to childbirth, PeaceHealth wants to share in your excitement and keep you healthy for whatever comes next.
as your Thanksgiving holiday gone a little flat? Year after year, traditions can get stale. If you’re looking to add some sizzle to that turkey, some spice to your sides, some sparkle to your centerpieces, you’re in the right place. From table settings to home decorations to different ways to cook that bird, we have ideas on how to make your holiday memorable — in a good way. So grab an apron, and dig in. Meri-Jo Borzilleri
Create Your Fall Tablescape Place Setting Candle Holders And Candles Use different varieties and sizes to create interest.
Pumpkins Use real or artificial in different sizes and colors, and fill in with greenery. You can make it simple by using a pumpkin garland with greenery. Tray Use a tray in the center of your table to create and hold your fall centerpiece. Make it wood, metal, ceramic, or bamboo…be creative, match your interior scheme. Table Runner Using two down the sides instead of one down the middle offers a different design element, adding balance and visual interest. Items available at Pier 1 Imports 4061 Meridian St., Bellingham 360.734.8677, pier1.com
Elegant woven striped table runner $24.95
Autumn Bliss Dinner Plate $7.99 Salad Plate $6.99 Napperon Placemat $7.95 Seersucker Gold Stripe Napkin $4.95 Autumn Bliss Pumpkin Napkin Ring $3.99
Rustic white $19.95–$24.95 Light green $19.95
Seafoam Green $9.95–$11.95
Wood with iron handles $49.95
Green, Peach, Seafoam and Cream Pumpkins $4.99–$19.99 Eucalyptus stems $4.50
November 2018 49
Decorate YOUR HOME Scarecrow
Traditional décor in fall calls for a straw character to welcome visitors to your door.
Dried Corn Stalks Use them to provide that vertical element that frames both steps and the doorway.
Nothing says “autumn harvest” like the vivid color of a pumpkin. Or 21 of them.
Raised vases give an elegant touch to the walkway; baskets provide a farmhouse aesthetic.
Amaro, an afterdinner, bittersweet Italian liqueur bevmo.com, $26.99
ring the family together — be it your nuclear family or urban family — to share a meal and give thanks for each other. Here are a few things to make Thanksgiving dinner festive and fun. From conversation starters to an after-dinner Amaro digestif to help that turkey go down a little easier, you’ll be thankful for these suggestions. Sarah Sibley
Harvest Napkins in Assorted Colors (set of 8) bedbathandbeyond.com $9.99
Jar Candle Woodsy from Handmade La Conner handmadelaconner.com $20
Fujifilm Instax Mini 9 walmart.com, $56
Table Topics Boxes of Questions to Start Great Conversations
Figural Turkey Serve Salt & Pepper Shakers
potterybarn.com $19.50 Cream Faux Maple Leaves Coaster pier1.com, $1.99
Thankful Embroidered Graphite Grey Linen Apron crateandbarrel.com, $29.95
November 2018 51
Risk and Reward
winding country road lined with corn on the outskirts of Lynden finally ends at Riverhaven Farm, a 22-acre pasture at the convergence of the Nooksack River and Fishtrap Creek. Here, amid vast swaths of agricultural heartland in Whatcom County, Wisconsin native Richard Kauffman raises broiler chickens, sheep, ducks, and his newest venture: Thanksgiving turkeys. One of 10 farms in Whatcom, Skagit, and San Juan counties that raise and sell turkeys, Kauffman’s farm is taking a risk. There’s a reason so few farms are still in the turkey business. It’s costly. “It takes a lot of time and energy to manage, I tell you,” Kauffman says while surveying his property on a sunny and damp late-summer morning. 52
Kauffman bought the farm in 2010 and sells much of his output Saturdays at Bellingham’s farmers market, where he has a booth. In his first year raising turkeys, he started with three different breeds in early May — 75 total. He’s down to 60 now. In a farm-to-table world, you can get personal with a Thanksgiving turkey at places like Kauffman’s. As Thanksgiving approaches, he is offering the birds from $9.95 to $12.95 per pound and lets people choose their turkeys, see them at the farm, and feed them. More than half his turkeys were reserved by Labor Day, and whatever remains he will sell at the farmers market. Some Thanksgivinggoers are willing to pay a high price for top-quality poultry, Kauffman says, and there’s a reason they can be pricey.
The chicks start out at $10 apiece, and it’s typical to lose about 20 to 30 percent of them, he says. One bird got tangled in his fence in September and he had to put it down. That was a $50 investment. Barrels of grain cost $150 and Kauffman says he was going through one or two a week when he had all 75. He has 20 broad-breasted bronze, the kind typically found in stores, and 20 each of two heritage breeds that are smaller and more similar to wild turkeys. He sells the broad-breasted for $9.95 per pound, and the heritage for $12.95 per pound. It’s a far cry from the 99-cent-perpound Butterball turkeys found in stores, but you get what you pay for, he says — most of the turkeys found in chain stores are raised in confined areas
Photographed by Harrison Amelang
Thanksgiving Turkey From Small Farms: Costly, But Tasty
and fed the cheapest grains possible. His eat differently. “We feed them a soy-free, organic mix, and we let them range,” Kauffman says. “They eat up grass and bugs and just pick it dry.” Turkeys are omnivores and Kauffman says insects are an essential part of their natural diet — and it pays off when they get to your Thanksgiving dinner table. “Their health is better, their eggs are better-tasting, their meat is better-tasting,” Kauffman says. “Their meat is full of the nutrients our bodies need if they have access to the full spectrum of food they’re designed to eat.” As of mid-September, just over half of the 60 turkeys were still available for sale. The broad-breasted bronzes range from 14–25 pounds, and the Heritage are usually 10–18 pounds. Expensive, to be sure, but maybe worth it for a highquality, free-range, Thanksgiving feast. “I will definitely be having one of my turkeys for Thanksgiving,” Kauffman says. “I feel that I too get to enjoy the fruits of my labor.” Eric Trent November 2018 53
The Great Turkey Debate
here have been great debates throughout history. While How to Cook the Turkey isn’t as big as, say, Abraham Lincoln vs. Stephen A. Douglas, getting it right can result in a Thanksgiving dinner for the ages. Getting it wrong leaves you as the sad story told at every Thanksgiving to come. Here are our thoughts on this age-old discussion. Choose wisely. Sarah Sibley
Frozen: These are your standard turkeys, the ones that go on special at the grocery store just before the holiday. A frozen turkey is flash-frozen immediately after being butchered retaining all their natural juices. More than likely, these are not free-range birds, and their taste may reflect that. Winner: Let’s support the local farms and purchase a fresh turkey.
Injecting vs. Brining
Roasted vs. Fried
Injecting: Using a syringe or a turkey baster, liquid (butter, duck fat, olive oil, cognac) is injected into the turkey, filling the bird with juices. It’s a fast process, creates a moist bird with crispy skin. On the downside, it can be messy, and the liquid distribution isn’t terribly uniform. Brining: Soaking the entire turkey for 24 hours in a saltwater bath adds moisture to the bird, and if you’re using herbs, can add flavor and nice aromatics. The result is a tender, juicy bird. However, it’s a time-consuming process, and finding fridge space for a turkey in a large pot can be a challenge. Winner: Injecting. Put on an apron and juice that bird. With the time you’ve saved you can bake a pie.
Frozen vs. Fresh
Fresh: Buying a “fresh” turkey normally means a freerange, naturally and humanely raised turkey. The bird has a meatier texture and a deeper, “gamey” flavor. Do note, since the turkey isn’t frozen, it will only last 1–2 days after being butchered. 54
Roasted: Traditionally, turkeys are roasted. It’s the safe, old-fashioned way to do it. That Norman Rockwell painting? We’re almost certain that bird was roasted. This method is pretty much foolproof and edible every time. On the flip side, if not basted well, it could be dry, and roasting is a long, slow process that can tie up your oven on a day when you need it for other dishes. Fried: Get out your welding mask, because this method involves a large pot, a frying basket, oil and an open flame. (Google “frying turkey disasters video” for a bunch of YouTube “best-of” hits.) But if you know what you’re doing and use an electric turkey fryer (no flame), it’s a fast process that seals in moisture for a deliciously juicy turkey that won’t cost you your garage. Yes, it can be dangerous if done the old-fashioned way, where grease fires and undercooked turkeys gave the process a bad rap. But don’t discount it. Winner: Roasted. We’re saving face (literally?) and going with tradition.
Brussels Sprout Salad With Pistachios & Pecorino
Vinaigrette ½ cup olive oil 3 tablespoons balsamic vinegar ½ teaspoon honey 1 teaspoon Dijon mustard 1 lemon, zested and juiced Salt and pepper to taste Salad 2 cups shaved Brussels sprouts ½ cup chopped pistachios ¼ cup freshly grated pecorino cheese
• Combine all vinaigrette ingredients in a mason jar and shake vigorously to combine, or whisk everything together in a bowl. • To shave Brussels sprouts, cut the stems off and cut in half, discarding any tough outer leaves. Then, use a sharp knife and thinly slice the brussels sprouts into thin shavings. • Add a quarter-cup of vinaigrette, most of the pistachios (saving some for garnish) and most of the shaved cheese (saving some for garnish). Toss everything together and let salad sit for a few minutes so dressing can absorb. Taste for seasoning and add more vinaigrette as needed.
Photo courtesy of Samantha Ferraro, The Little Ferraro Kitchen
• Garnish salad with more pecorino cheese and pistachios. Samantha Ferraro, The Little Ferraro Kitchen
November 2018 55
Duck! Holiday Not Just for Turkeys
hen Thanksgiving rolls around, and people inevitably ask me for ideas or recipes, I love to steer them away from turkey. Frankly, in my opinion, it’s overrated and not my favorite thing to cook or to eat. With the resurgence of artisanal butchers and growing access to local farms, it’s now becoming a reality for home cooks to start exploring things like duck, or other game birds, without breaking the bank or going to extreme lengths to procure these products. The recipe I’m sharing is one of my favorite ways to cook a bird. Piecing out the bird and applying different cooking techniques allows you to treat each part of your bird specifically, gives you more control, and a far superior end product. I like to serve this rich dish with something light and acidic — a salad of turnips, radicchio, and apple, simply dressed with olive oil and champagne vinegar. The number of steps may look intimidating at first, but trust me, this is far easier than cooking a perfect turkey. Peter McWilliams, Doe Bay Cafe chef
How to confit the legs
The confit can be done a day or two ahead of time, or earlier the day of. Place the legs and wings in a deep baking dish. Melt about 24 oz. of duck fat (or two of the jars you can get at the store or on Amazon). Pour the fat over your duck legs until covered, wrap the top with foil and bake at 300 degrees for 3–4 hours or until legs are tender. Remove from the oven and allow the duck to cool in the fat. Reserve.
When you’re satisfied with your roulade take the two ends of the wrap and twist one towards you and the other away from you. Your roulade should start to form a nice tight cylinder. Tie off each end. Bring a pot of water to a light simmer. Poach your roulades for 10 minutes. Remove from water and allow to cool in the fridge for at least 30 minutes before unwrapping and moving forward.
Trim the breast, and score the skin at least three times. Place the breast between two pieces of plastic wrap, and using a meat mallet or a rolling pin gently but firmly pound the breast out until it is even and pretty thin. Try rolling it up and see if it will roll up on itself at least once. When your breast is pounded out, spoon a reasonable line of stuffing a little closer to you than to the center. Wrap tightly and place seam side down on the cutting board. Take a fresh piece of plastic wrap about 12 inches long and lay it flat on your board. Again place your roulade on the wrap a little closer to you than to the center of the wrap. Wrap tightly! If you mess up, unroll it and try again. 56
Preheat your oven to 400 degrees. Place your confit on a sheet pan, and roast until the skin is dark and crispy, about 10–15 minutes. While the legs are in the oven, heat a tablespoon of duck fat in a medium skillet over low heat. Place your roulade in the pan, skin side down, and began to render the fat from the skin, rolling it around as it becomes crispy and brown. this should take about the same time as your confit, so they should be ready to serve together. Let your roulade cool slightly, then slice it into reasonable pieces. Arrange on a plate with the confited legs, and whatever accoutrement suits your taste.
2 cloves garlic, minced ½ onion diced 1 cup squash, cut into quarter-inch cubes 6 oz. Italian sausage 1 apple, cut into quarter-inch cubes 2 tablespoons fresh sage, minced ¼ to ½ cup chicken stock 2 tablespoons butter Lemon juice to taste Salt and pepper to taste
Melt butter in a medium saute pan. Add onion and garlic and a pinch of salt. Cook for about a minute. Add squash and continue to cook for 10 minutes, stirring frequently. Add sausage and apple. Break the sausage up really well with a spatula, and sauté the mixture until it starts to stick to the pan. Deglaze with a splash of chicken stock, and allow to reduce. Repeat the process until some of the squash starts to break down, coating and binding the mixture. Stir in sage and kill the heat. Season to your liking with salt, pepper, and lemon juice. Transfer to a container and allow mixture to cool in the fridge.
hen it comes to side dishes, Filipino cuisine offers some of the more simple, yet delicious, recipes. A break from the more well-known Thanksgiving dishes using squash, Ginataang kalabasa (squash with coconut milk) mixes squash and long beans with an unexpected flavor combination that is a must-try, and adds a nice pop of color to your holiday table. Jenn Bachtel
1 pound kalabasa squash, peeled, seeds removed and quartered 1 pound fresh long beans, cut in half and ends chopped 2 cups canned coconut milk 1 tablespoon shrimp paste 2 tablespoon canola oil 2 cloves garlic, minced 1 medium red onion, chopped 1 medium tomato, chopped 1 teaspoon granulated garlic 1 teaspoon granulated onion
• In an empty wok, heat oil and sauté minced garlic, onion and tomato. • Add the shrimp paste and stir fry for a few minutes, then add the squash and long beans. Stir fry again until the squash turns to a bright yellow or orange color. • Pour coconut milk over while stirring gently, add granulated seasonings and simmer until the squash is cooked to preferred tenderness. • For a heartier side, replace the shrimp paste with a half-pound of tiger prawns with tail, head and shell still on. November 2018 57
he Lau Lau is to Hawaiian food as tamale is to Mexican food. Considered the ultimate comfort food and a Hawaiian BBQ staple, Lau Lau makes a great addition to any large gathering. Sometimes a side dish, often a main course, always served over hot steaming white rice, Lau Lau can be made with a variety of meats or veggies, or even both. In Hawaii, these would be made by large batch (several hundred at a time) with family members on a Lau Lau line, then divided up and frozen to be thawed and re-steamed later. Here we will do a recipe for 12, which could easily be halved, doubled or more depending on gathering size. Jenn Bachtel
8 to 12 pounds boneless pork butt roast or countrystyle boneless ribs (cut into 48 or more one-and-ahalf-inch cubes) 24 large taro leaves*, cleaned, washed and stems removed 3 tablespoons Red Hawaiian Sea Salt (can substitute Himalayan salt if needed) 6 tablespoons shoyu sauce (also known as soy sauce) — can use low sodium if desired 1 cup water String or ribbon Heavy duty aluminum foil
• Rinse and pat dry pork or ribs with paper towel. In large bowl, add the meat, Hawaiian sea salt, and shoyu. Toss until all the meat pieces are covered evenly. • Stack 2 large taro leaves on top of each other. Place 4–5 chunks of seasoned pork or ribs in the center of one taro leaf. Fold taro leaves around the meat mixture, creating a square bundle, place open side down on second leaf and fold again then tie off with string. Repeat 12 times. • Once all of the bundles are made, line a crock pot with foil. Place all 12 Lau Lau inside, pour water over top, and cover with foil. Place crock pot lid over foil. • Cook on low heat 6–8 hours (be sure leaves are dark green). Serve with hot steaming rice, or your favorite lomi, mac salad or even poke. *Bellingham’s Asia Oriental Market, 2408 Meridian St., can order them for you. *West Coast Oriental Grocer, 4060 Meridian St., Bellingham has fresh leaves in stock.
Giuseppe’s Al Porto Ristorante Italiano
Get Out for Thanksgiving Dinner
o you’re not up for the hassle of this holiday, and would rather give your thanks over a nice dinner cooked by a pro. Who are we to judge? Many North Sound restaurants around our area are serving up feasts featuring local ingredients. Reservations may be required. You get your turkey, sides, drinks, dessert, and — bonus! — don’t have to lift a finger to clean up. (You also don’t get leftovers. But maybe your friends or relatives will share.) Sarah Sibley
Whatcom County Old Town Cafe 316 West Holly St., Bellingham 360.671.4431, theoldtowncafe.com B-Town Kitchen and Raw Bar 714 Lakeway Dr., Bellingham 360.392.6520, btownkitchen.com Hilltop Restaurant & Catering 5645 Guide Meridian, Bellingham 360.398.2462, hilltopcooking.com
Giuseppe’s Al Porto Ristorante Italiano 21 Bellwether Way, Bellingham 360.714.8412, giuseppesitalian.com Hotel Bellwether Lighthouse Bar & Grill 1 Bellwether Way, Bellingham 360.392.3200, hotelbellwether.com
Skagit County 5th Street Bistro 419 Commercial Ave., Anacortes 360.299.1400 majesticinnandspa.com
Chuckanut Manor Seafood & Grill 3056 Chuckanut Dr., Bow 360.766.6191 chuckanutmanor.com
San Juan County Coho Restaurant 120 Nichols St., Friday Harbor, San Juan Island 360.378.6330 cohorestaurant.com Downriggers 10 Front St., Friday Harbor, San Juan Island 360.378.2700 downriggerssanjuan.com
Doe Bay Café 107 Doe Bay Rd., Orcas Island 360.376.8059, doebay.com The Mansion Restaurant at Rosario Resort & Spa 1400 Rosario Rd., Eastsound, Orcas Island 360.376.2222 ext. 400 rosarioresort.com
November 2018 59
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otector r P r s Ou WRITTEN BY Meri-Jo Borzilleri, KATE GALAMBOS, SARAH SIBLEY, MCKENNA CARDWELL, HARRISON AMELANG, & ERIC TRENT PHOTOGRAPHED BY PAT MCDONNELL, HARRISON AMELANG, jess curry, & JORDAN POLLACK
e don’t usually think about them until we need them. And by that point, we really need them. Police, fire, search and rescue, U.S. Coast Guard, advocates for children — they all step in at times of crisis. For some, like those who fight wildfires, the work is intensely physical. For others, like search-and-rescue, it can be highly specialized — picture rescuing someone on a rock ledge with ropes and a litter. Or our protectors might need a high degree of technological and psychological knowhow, like the police detective and children’s advocate who help protect kids from online predators and other criminals. In many cases, whenever our protectors get dressed for work, they are preparing to put themselves in harm’s way to help people they probably don’t even know. On the next pages, we profile some of our North Sound protectors to find out how, and why, they do what they do. MJB
Detective, Advocate Fight Crimes Against Children WRITTEN BY KATE GALAMBOS PHOTOGRAPHED BY PAT MCDONNELL
auline Renick, a 26-year Bellingham Police Department detective, is human just like all of us, with hobbies like golf and travel (ideally, combined). But her profession as protector of our most vulnerable citizens, children, make her a superhero to some. “You know, I think society as a whole has the idea that cops are ‘tough,’ but I’ve always thought of myself as a human being first, just like everybody else,” says Renick, who has worked the last five years as the department’s internet crimes against children detective. She averages about 20 to 25 active investigations at a time. With support from the Blaine office of the Department of Homeland Security Investigations, Renick has been involved in the arrests of between 60 and 70 suspects since 2013. As a child abuse detective, her job is to identify and protect child victims of sexual abuse, which can include images or videos of children engaged in sexually explicit acts or sexual exploitation of children.
“I think society as a whole has the idea that cops are ‘tough,’ but I’ve always thought of myself as a human being first, just like everybody else.” — Pauline Renick For Renick, her passion to protect children, and a strong support system, keep her inspired. Still, at times her work haunts her. “You know, sometimes I can’t get those images out of my head,” she says. And while each case could seem like just another day on the job, Renick is determined to treat each case with the same compassion, empathy, and vigor as the last. For victims, she says, “It’s likely the worst thing that has ever happened to that person, and you have to think of it that way.” In March of 2013, she faced what she called “one of the most memorable” cases in her career. Bellingham police arrested repeat sex offender Raymond Joe Wagner on suspicion of molesting two preteen girls regularly over several years. The older of the victims disclosed the abuse to her parents when they heard rumors that Wagner was a sex offender. “If it was not for [her] strength, he wouldn’t have been put away,” Renick says. Wagner was sentenced to at least a decade in prison in 2015 and is currently serving time at Stafford Creek Corrections Center. Working alongside Renick to protect and help heal victims of sexual abuse is Gail Tierney, Children’s Advocacy Center
Gail Tierney and Pauline Renick
coordinator at the Brigid Collins Family Support Center. The center, a Bellingham-based nonprofit that aims at ending child abuse, provides resources for families like Parenting Academy, which teaches parenting skills, and Stewards of Children, a class that coaches adults on ways to prevent, recognize and react to child abuse. While a common practice is to teach children to say “No” or speak up when someone is making them uncomfortable, the two-hour Stewards of Children class makes adults aware of the realities of child sexual abuse, says Tierney. The Brigid Collins Center has trained 7,000 people in Whatcom County through the program, including teachers, church groups, and book clubs. “Everyone should have this training,” Tierney says. In addition, Brigid Collins is an accredited Child Advocacy Center, providing a multidisciplinary team approach to cases of child sexual abuse, working with law enforcement, medical professionals, prosecutors and child protective services to effectively bring justice and healing to victims. Renick and Tierney work together as pieces to this puzzle as forensic interviewers. Both women are highly trained to interview children who come to the center after disclosing or showing signs of abuse. Through a structured interview process, the interviewers assess the child’s safety, medical and psychological status, and attempt to obtain helpful information for the criminal case. “My job is just to listen to kids,” Tierney says. “Listening is really every adult’s job. Children count on us to believe them and protect them.” ×
TIPS for protecting children • If you suspect, report — don’t question. Deciding whether there is abuse is not your job, leave that to the professionals. • If your child is a victim, practice self-care. Caregivers and others are affected by child abuse, not just the victim. • Get trained to spot the signs of abuse through the Stewards of Children class at the Brigid Collins Family Support Center.
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K-9 Unit, Bellingham Police Department WRITTEN BY MCKENNA CARDWELL PHOTOGRAPHED BY HARRISON AMELANG
Bellingham Police officer and K-9 trainer Shan Hanon and Jax
he last light of day is disappearing alongside Smith Road in Bellingham. The vibrant red sunset gives way to darker blues as cars rush by, kicking up gusts of air on an already windy evening. Police dog Zeff ignores the passing vehicles and the air’s changing scent, his focus never straying. His snout is pressed to the ground, two black-brown ears twitch in different directions. Suddenly, Zeff’s head bobs up, alerting his handler he’s caught onto something. Picking up speed, he leads the way through blackberry bushes and weeds to an abandoned building where the suspect is hiding. Success! Zeff’s triumph on this day came during a training session. For years, police canines like him have been trained to apprehend suspects sought on charges ranging from burglary to murder, proving that sometimes our protectors come with four legs and an intensely discerning nose. In April, K-9 units from Whatcom County, Mount Vernon, and Bellingham helped detain a man who was wanted for murder following the death of his wife. The San Juan County Sheriff’s Office issued a warrant for the suspect, believed to be in the Whatcom County area. The suspect was identified in Marblemount and when local officers arrived, he was wielding a large knife and had what appeared to be selfinflicted wounds. After attempted negotiations, the man refused to put down his weapon and officers released a canine officer. The man dropped his knife and officers were able to safely take him into custody.
Whatcom County Sheriff’s deputy S.A. Streubel and JAG
The Bellingham Police Department canine unit, the longest continually running K-9 unit in Washington, began in 1969. Bellingham police officer and certified canine evaluator, Shan Hanon, has been working with dogs for 25 years. “He has the patience of a saint,” says Zach Wright, Mount Vernon police officer. “He really cares about the canine industry as a whole, and he does all the administrative work behind the scenes to make everyone else shine.” Hanon’s current canines are Jax, a jet-black German shepherd with soft brown paws and a golden-eyed black Labrador named Marley. Jax is cross-trained in patrol and narcotics detection and Marley is an explosive detection dog. The dogs are trained in different languages based on where they came from; Jax listens to German and Marley responds to Dutch commands. “Their reliability is uncanny, a dog will give you everything they’ve got,” Hanon says. “They’re your best friends.” In late August, the Bellingham K-9 unit successfully arrested four suspects who robbed 2020 Solutions, a Bellingham cannabis store, of more than $20,000 in merchandise. Police arrived at the store after they were notified the store’s alarm had been triggered. The suspects sped off in a getaway car before hitting a curb, blowing their tires, and continuing to flee on foot. Two dogs and their officers from Bellingham, along with a Whatcom County K-9 officer, detained the four suspects after tracking them in a search area.
Whether they’re tracking a suspect of robbery or sniffing for bombs in a crowd, police dogs and their handlers are putting their lives on the line to keep the public safe.
Mount Vernon Police officer Zach Wright and Vektor
“We train on the basic drives a dog genetically has,” says Whatcom County sheriff’s deputy Jason Nyhus. “A dog knows how to chase a rabbit for survival. We don’t have to teach that. What we do is train them through rewards to disregard animals and only track humans.” Whether they’re tracking a suspect of robbery or sniffing for bombs in a crowd, police dogs and their handlers are putting their lives on the line to keep the public safe. In September, a Bellingham dog named Danek was injured by a suspect while responding to a domestic violence incident. His leg has since healed and he has been cleared to return to duty. And last year, Hanon lost a dog, canine officer Brick, to a rare internal injury while playing catch on break. Before working as a police dog, Brick worked at checkpoint for U.S. soldiers in Iraq, sniffing out bombs and other threats. These partnerships between the animals and their officers are demanding, there’s no doubt. But the rewards are overwhelming. At the end of the work day, Hanon takes both canines home with him, away from gunfire. It’s a safe place where they can simply be dogs. × Bellingham Police Department 505 Grand Ave., Bellingham 360.778.8800, cob.org
Whatcom County Sheriff’s deputy Jason Nyhus and Hyde
Search & Rescue WRITTEN BY ERIC TRENT PHOTOGRAPHED BY JESS CURRY
d Honcoop and a fellow search and rescue volunteer came to a fork in the trail and had to make a decision that likely decided the fate of a man’s life. It was the middle of the night; temperatures had dropped to the low 40s and a man was somewhere on Chuckanut Mountain wearing only a tank top and shorts.
“If someone’s missing the sheriff won’t call us out unless they have an area to focus on... We won’t just run around the county and see what we can find.” — Ed Honcoop A signed junction indicated a left turn to Pine and Cedar Lakes Trail or right onto Hemlock Trail. They turned left. Before long, the man who had become separated from his friends came into view. He was wandering around the mountain in pitch dark with his only light source being the flash from his camera. “He was very happy when we found him,” Honcoop said. “We loaned him a headlamp and hiked him out part of the way. We put him on the back of an ATV and rode him down the hill.” What if they had turned right? Luckily for the unprepared hiker, he’ll never have to find out. This is just one of the hundreds of missions Honcoop has been a part of as a member of the Whatcom County Search and Rescue Council. Formed in the 1970s, the council is composed of seven divisions, including the Summit to Sound unit in which Honcoop is the ATV team leader. He joined the rescue council in January 1995, helped form the unit in 2001, and has been helping save lives ever since. All mission calls come from the Whatcom County Sheriff’s Department, under which the rescue council works, and any of the 200 volunteer members who are available will respond depending on what type of call it is. “If someone’s missing, 64
the sheriff won’t call us out unless they have an area to focus on,” Honcoop said. “We won’t just run around the county and see what we can find.” Summit to Sound, which has 55 members, does ground searching, evacuations, swift water rescue, evidence searching, and even has dog teams — pretty much everything other than alpine rescues. They typically get two or three calls per month, but it fluctuates and calls often come in spurts. Sometimes, a search results in a sad discovery, but the council can provide help in unexpected ways. One of the more high-profile calls Honcoop went on was the murder of Keri Lynne Sherlock on Oct. 3, 1998. Search and rescue crews found her body 30 miles east of Bellingham near Mount Baker Highway. A backpack and Sherlock’s purse discovered by the crew led detectives to James Allen Kinney, who was later convicted of aggravated first-degree murder for Sherlock’s death. “We were told by law enforcement that it was instrumental in getting the conviction,” Honcoop said. “We just do what they ask us to do, we find as much as we can and turn it over to detectives. Down the road we’ll probably get an ‘Atta boy,’ and that’s what we do.” × Five tips when hiking in the woods 1. Be ready for whatever weather or possible changes in the environment you might run into. That means carry emergency clothing and outerwear. 2. Always make sure someone knows where you’re going, and when you’re expected to be back. 3. If you’re going on a day hike, it doesn’t hurt to carry enough stuff to stay overnight if something happens. 4. Be aware of your surroundings; keep your eyes open and pay attention. It might help if you get lost or disoriented. 5. If you’re crossing a creek in the morning this time of the year, be aware that if it has snow runoff; the water could be a lot higher later in the afternoon because of the snow melt.
Boat Safety, Rescues, Drugs, Border Are Challenges for Coast Guard Five tips on water safety 1. Keep up with safety. Update old life jackets if any are old or broken. 2. Contact the Coast Guard with any questions regarding rules, safety, or weather. 3. Listen to NOAA Weather Radio for updates on small craft warnings, etc. 4. Put your name and phone number on kayaks and canoes. They are easily blown away or lost!
WRITTEN BY HARRISON AMELANG
n a U.S. Customs and Border Patrol video, two weary young men cling to an overturned canoe in the Puget Sound. As a U.S. Coast Guard response boat coasts up to them, the soaked and scared canoers start to sink. One is quickly grabbed out of the water and put into the boat, but the other is pulled away by the current. Just as his head dips below the surface, he is snatched up by Coast Guard crew. The 2014 rescue is terrifying to watch, but the U.S. Coast Guard in Bellingham performs rescues like this routinely. World-class boating, SCUBA diving, kayaking, and unique marine life attract thousands of visitors and residents to the Puget Sound and its surrounding waters. But even to someone experienced in the outdoors, the ocean can be unforgiving and dangerous. To help keep boaters, fisherman, and community members safe, the U.S. Coast Guard, stationed in Bellingham at 28 Bellwether Way at Squalicum Harbor Marina, keeps watch 24 hours a day, seven days a week. According to U.S. Coast Guard chief warrant officer Jason Tessier, Bellingham’s Coast Guard station serves primarily as a search-and-rescue station. They monitor coastal waters from the Canadian border at Point Roberts south to Deception Pass in Anacortes, and west through the San Juan Islands. “Our main job is to serve the public in a search-andrescue capacity, but we also do law enforcement like drug interdiction, migrant interdiction, criminal law, and also recreational boating safety,” Tessier says. This includes educating and supplying boaters with the knowledge and equipment necessary to be as safe as possible. Unsure if your boat is fit to sail? Reach out to the station. “They are more than willing to come by and do a vessel safety check. It’s purely for educational purposes and is entirely free,” Tessier says. The station was commissioned in 1999 and there are currently 37 personnel that call the station home. For sailing to rescue missions, they have two 45-foot response boats
5. Reach out for safety exams.
and two 29-footers. The larger crafts are designed to handle rough weather and can carry more equipment while the smaller boats are designed for shallower depths and hold up to three rescuers. While the Coast Guard does use helicopters, the nearest air station is in Port Angeles. If a helicopter is necessary, the Coast Guard will usually work with the local fire departments. Petty officer Patrick Joyce has been at the Coast Guard station in Bellingham since 2015, but has already seen his fair share of rescue operations. Over a year, they handle anywhere from 125 to 175 cases. The busiest time of the year is between Memorial Day and Labor Day, but those numbers fluctuate.
To help keep boaters, fisherman, and community members safe, the U.S. Coast Guard, stationed in Bellingham, keeps watch 24 hours a day, seven days a week. “When I first got here we were getting called almost two or three times a day for a couple of weeks,” Joyce says. “But, last summer I went out maybe five times over the whole summer on search and rescue cases.” Burning boats, capsized vessels, lost kayaks, and heart attacks — the Coast Guard has seen it all. Anyone who enjoys the ocean is encouraged to educate themselves with the proper techniques, equipment, and knowledge to ensure a safe and enjoyable time at sea. Meanwhile, the Coast Guard will continue to watch over and protect. × United States Coast Guard, Bellingham 28 Bellwether Way, Bellingham 360.734.1692
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WILDLAND FIREFIGHTER JORDAN POLLACK WRITTEN BY SARAH SIBLEY PHOTOGRAPHED BY JORDAN POLLACK
he alarming smoke that lingered over several summer days this year in the North Sound has drawn focus on wildfires and those who battle them. Meet Jordan Pollack. He’s has been fearlessly fighting fires for over 40 years. He joined the U.S. Forest Service’s Youth Conservation Corps in the late 1970s in Port Townsend, working with program’s fire crew, and was hooked. He’s one of the thousands of firefighters in Washington that spend weeks away from home, selflessly battling dangerous wildfires in order to protect us and our forestland. He’s made a career of fighting wildfires, and now, is training others to do the same. Pollack’s resume reads like a man who fears nothing. He served with the with U.S. Forest Service for 15 years as a leader with the wildfire crew of the National Park Service, with area fire departments as their chief and engine captain, and as a helicopter rappeler. He started a wildfire training and consulting business in 2000, and is currently a command officer with Skagit County. To be wildfire certified, firefighters must complete training and receive an Incident Qualification Card (also 66
called a red card). This involves 36 hours of intense training conducted over the course of two weekends. Pollack works with fire crews from Whatcom, Skagit, Island, San Juan and Snohomish to obtain this red card. During training firefighters learn how to control wildland fires, specifically:
In the 40 years he’s been battling wildfires, he’s only had a few moments where he actually felt fear, what he calls “trigger points.” tactics, strategies, and safety. Pollack teaches crews the LCES approach: lookout, communication, escape plan, safety zone. In the 40 years he’s been battling wildfires, he’s only had a few moments where he actually felt fear, what he calls “trigger points” — something happens in the course of fighting a fire that causes the squad leader’s heart to skip a beat. Pollack was leading a crew of 20 in a Colorado wildfire when he had
TYPES OF WILDFIRE CREWS • Hand Crews: On-hand crews that work from fire engine. • Hike-In Crews: Hike in to areas too remote to reach with fire engine. • Helitack: Rappel in from helicopters. • Smokejumpers: Parachute in to burn site.
to get the entire team to a safety zone because the fire was outrunning them. “The weather turned quickly and luckily we had LCES in place, so we were able to escape, but yes, [it was] a bit scary,“ Pollack says. One element of Pollack’s training is to educate teams on how to help their communities create defensible space. “It is the number-one way residents can protect their property from fires.” This past July, Pollack helped run operations for a wildland fire that threatened eight homes in Skagit County near Anacortes. The fire came within 50 feet of three houses, but they were saved. “This fire was a very good example of the importance of ensuring defensible space around structures, proper fire-resistant construction, and maintaining a coiled garden hose with brass twist nozzle for reach and accuracy,” Pollack says. So why does he do it? Why has he put himself in harm’s way again and again for all these years? Why has he devoted his life to protecting the land and training others to do the same? “I enjoy the helping aspect of the job, the teamwork and comradery, the satisfaction of overcoming a challenging and helping communities. It’s beyond self.” ×
Five tips TO CREATE DEFENSIBLE SPACE 1. Clear a 30-foot perimeter around your home. Rake up twigs and remove brush. 2. Create spacing between plants. Large clumps of bushes or hedges are more likely to flare up and spread quickly. 3. Keep a red fire hose ready to go. Coil up a 25 ft. red garden hose specifically for use if firebrands or embers land near your home. 4. Remove build-up of needles and leaves from gutter. 5. Keep tree branches trimmed at least 10 feet from chimneys.
November 2018 67
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HABITAT Home Remodel Tips and Tricks · Featured Home
Snohomish Backyard Retreat WRITTEN BY KAITY TEER PHOTOS COURTESY OF SUBLIME GARDEN DESIGN
eidi Skievaski and Kryssie Maybay of Sublime Garden Design transformed a two-acre property that was essentially a blank canvas — a hillside with a few junipers and rhododendron and a sea of lawn — into a backyard retreat with several gardens and distinct areas for entertaining. The property’s former owner was an architect who designed and built the home, which features intriguing shapes and angles. The home offers 360-degree views over the entire landscape, with … continued on next page
HABITAT Featured Home … large floor-to-ceiling windows in many of the rooms. Skievaski and Maybay worked with the current homeowners to maximize the one-of-a-kind property and its views. “Our clients really enjoy hiking, traveling, and the feeling of being outdoors and wanted a natural, mountain campground setting for the landscape design. They also really wanted a water feature,” Maybay said. The design team spent time in each of the home’s rooms to study the views and plan the landscape accordingly. The living room, kitchen, and dining area offer views of the pond, as does the master bedroom. “It’s possible for the homeowners to wake up and see the falls from the bedroom window, which is such a wonderful feature,” Skievaski said. The property includes a cutting and vegetable garden, which the homeowners designed; a pond with a small waterfall; and a moonlit garden with white flowering plants, natural grasses, and transitional plantings where the ornamental landscape meets a natural wetland area. Skievaski and Maybay were also happy to incorporate the homeowners’ favorite plants, which they had brought with them from their previous home. The homeowners share a love of geology, so they accompanied Skievaski and Maybay to the quarry to hand select rocks and boulders for the water feature. The project was so enjoyable that one of the homeowners started working on water features and added water plants and koi to the pond. Since the landscape design, the property has become a wonderful place for entertaining, and the homeowners have hosted a private wedding as well as a recent work gathering, inviting more than 150 families. Landscape Design | Heidi Skievaski, Owner and Landscape Designer, and Kryssie Maybay, Landscape Architect, Sublime Garden Design Water Feature | Bear Creek Landscaping Stone | Simply Rocks
The stipa gigantea, or giant feather grass, really catches the light. The home is surrounded by a greenbelt, so it offers a secluded, wooded feeling, even while being in close proximity to Snohomish and its amenities.
November 2018 71
Light Reflection — Mirrored closet doors for greater sense of space; bright color palette to appear open and fresh
Gender Neutral — His-and-her office with shiplap and rich blue cabinets with tool storage
Animal Instincts — Combining various prints and hues provide a chic twist to a traditional room
Inspired By Roots Q&A WRITTEN BY TANNA EDLER | PHOTOGRAPHED BY NIC ASTON
s I reflected on my design journey in preparation of sharing design tips for this issue, I have arranged a list of answers to my most frequently asked questions.
WHAT INSPIRES YOU? The Pacific Northwest. I was born in Montana and raised in Washington; it was innate to include my surroundings in all that I created. Bringing the outdoors in by utilizing organic elements has become my signature. Appreciate local artisans; reclaim, restore and reuse whenever possible; and color the space based on the scenery are often my design goals.
HOW WOULD YOU DESCRIBE YOUR STYLE? My style is centered around functional comfort with a sassy bent, whether it be traditional, contemporary, farmhouse or coastal chic. Including performance fabrics and durable surfaces is a must in every project I complete. If I had to choose a type, it might be considered “eclectic,” meaning putting 72
obviously disparate pieces together. The result should be a seamless integration of time periods, finishes, and shapes.
WHAT IS YOUR FAVORITE ROOM IN THE HOME TO DESIGN? WHY? The bedroom. First, I have spent decades researching and sourcing the best mattresses and linens, and I just love sharing that luxury with clients. Next, I enjoy surrounding my design with a neutral backdrop, allowing my uniquely selected interior pieces to add the “pop,” as displayed with the handwoven blanket pictured. This does not mean beige, blah and boring walls. I believe a neutral is anything that cheers on the furniture, accents the accessories. In this master bedroom (pictured), the custom-built bed frame and side tables along with bedding, rug, and art are receiving a standing ovation.
WHAT ARE YOUR TOP TIPS WHEN REDESIGNING A SPACE? Patterns: Include a healthy mix of small-, medium-, and large-scale patterns. It is OK to mix floral and
stripes, paisley and animal print. Example: Repeat a fabric’s dominant color at least once elsewhere in the room. Texture: What a great way to transform a room and add depth. Wood, metal, leather and so on. With patterned wallpaper, vary the scale and step it down or up from the pattern used on upholstery. Space: A rule of thumb when decorating is to “honor the space.” Scale and proportion need to flow with the home’s overall elements to create unity. Consider height of ceiling and overall size of the room when selecting your décor.
DOES TANNA BY DESIGN HAVE A DESIGN PHILOSOPHY? All in the mix, old with new, contemporary with antiques, reflect your personality, and remain timeless. Simple forms that have long-lasting appeal never lose their appeal. Things that show wear suggest use and sign of life. Nothing should be too precious or unapproachable.
BEST PROPERTIES ON THE MARKET This month: Fall is in the Air It’s that time of year again — leaves change color from green to red — days go from long to short. The weather might make you want to stay indoors, cuddle up and read a good book...or better yet an ad about real estate in the best magazine in Whatcom County! We admit — our photos of these homes look incredible — but they are even better in person. So, grab your jacket, gloves, car keys and come on out to Semiahmoo. There is no better time than now and no prettier place than here!
1. Now’s the time for a quiet drive to your own waterfront haven. Private beach staircase allows easy access to the waterfront. The sounds of the shore are gentle & welcoming from the comfort of your covered deck. Soak in the views of the San Juan Islands & stunning PNW sunsets. Well maintained — lovingly cared for this home features easy main floor living. Open great room with casual kitchen showcases the floor to ceiling rock fireplace, beautiful wood beams, framing the most amazing view. 8725 Oertel Dr. 5 bed, 2.75 bath, 3,906 Sqft. $1,395,000 MLS: 1364098 Blaine Vancouver Blaine | Semiahmoo
2. Cute & cozy single story located just off the pond at Drayton Cove. Cherry floors through the main living area, open design, high vaulted ceilings, unique book-shelf wet bar, comfortable dining space & french doors that open to a large deck perfect for enjoying the surroundings & natural beauty of Semiahmoo. Kitchen offers lots of storage — easy access to covered deck for bar-be-cues. Make this home shine with a few simple updates of your own. A exceptional value in a safe, quiet neighborhood. 9111 Pintail Loop 2 bed, 2 bath, 2,002 Sqft. $430,000 MLS: 1363279
3. Premium fairway view with luscious landscaping and peek-a-boo views of Mt. Baker make for the ideal location for this custom Craftsman-style home. Beautiful Brazilian cherry floors showcase the open, casually elegant floor plan. Lots of light in the design is showcased by the 16 skylights! Gracious covered outdoor patio with built in fire-pit, rock water feature & bar-be-cue are a must have in today’s home! All main floor living. Exceptional storage in the 3 car garage. This home has it all! 8668 Great Horned Owl Lane 3 bed, 3.25 bath, 3,333 Sqft. $879,000 MLS: 1360057
Whatcom County...Even when it rains, I shine! Managing Broker 360-815-4718 kathystauffer.com November 2018 73
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8 Great Tastes · Dining Guide · Mixing Tin · Sip
Fuel for Winter’s Fun Best Dishes on the Mount Baker Highway WRITTEN BY MCKENNA CARDWELL PHOTOGRAPHED BY HARRISON AMELANG
ou pack your gear, family and friends into a car before heading out to enjoy all the winter activities the Mount Baker area has to offer. But after hours of snowy fun, everyone’s mind will turn to the next meal, and it can be more than an hour’s drive back to Bellingham, even farther if your home is in Skagit County. But part of the remote Mount Baker Highway’s charm is that chain restaurants don’t really exist. Yet plenty of good food does, some of it in places that have been part of the landscape for decades. But how do you know where to go for a bite after snowshoeing in the wilderness, sliding down the slopes, or burning major carbs Nordic skiing? When it comes to good eats on the Mount Baker Highway, also known as State Route 542, we have you covered. Read on. Spicy ale clam steamers, The North Fork Brewery
… continued on next page
Breakfast quiche, vanilla latte, and orange-frosted cardamom cookie, Wake ‘n Bakery.
… MILANO’S PASTA FRESCA & BAR VENETO The original owners, Tom and Jeannie DeBari, handed Milano’s over to Sam and Nancy Hassan in 2015 after 25 years of operation. Together, the Hassans took it upon themselves to restore the restaurant to its original splendor, renovating the entire interior and revamping the menu. Today, Milano’s is known for its accommodating staff, extensive bar and wine selection, and its delicious, authentic Italian food. People will travel great lengths just to get a taste. “We have people who will leave Bellingham, drive all the way out here to eat, turn around, and head back into town,” Sam says of the almost-hourlong drive to Glacier, the last town before the big climb up to the Mount Baker Ski Area. After a long cold day of snowshoeing, what’s better than warming up with a steaming plate of homemade pasta?
Must Try: Pasta Toscana with Lamb — authentic pasta made in-house, with lamb marinated overnight in Aleppo peppers, red wine, pomegranate molasses, garlic and bay leaves, then cooked until it’s falling apart. The dish is topped with arugula, caramelized onions, mushrooms and tomatoes. It’s a clear best seller ($24). Perfect Pairing: Milano’s is proud to offer a selection of more than 90 different wines to try — a bold red would complement the hearty lamb Toscana dish beautifully. 76
Did You Know? Owner Sam Hassan once owned a cocktail glass collection of more than 1,500 different glasses. Of those, 500 of them were unique, he says. He has since sold most of them, but continues to use a few at Milano’s. 9990 Mount Baker Hwy., Glacier 360.599.2863 | milanosrestaurantbar.com
WAKE ‘N BAKERY For 15 years, Wake ‘n Bakery has been a staple rest stop along the Mount Baker Highway. If you’re in need of a sweet treat and a hot coffee to bring the feeling back into your cold-numbed fingers, this will fit the bill. Owners Court and Rebecca Andersen initially thought the restaurant would be a simple coffeehouse with a few baked goods, but it has expanded to include a full breakfast and lunch menu. “In the morning you can come in for a great cup of coffee, a hot protein breakfast, and be out the door in five minutes,” Court says. Whether you’re traveling to or from the mountain, watch for their signs as you pass through Glacier, since the café is about a block behind and west of Milano’s. Must Try: Savor a soft, warm snickerdoodle cookie ($2) or order their delicious bacon breakfast burrito ($8) before the morning crowd gobbles them up.
Snowboards are a natural at Chair 9.
Perfect Pairing: Wash down your breakfast with anything from their coffee menu — Wake ‘n Bakery has used the same coffee since their opening day. It’s from a company in Bend, Ore., called Strictly Organic. Did You Know? Wake ‘n Bakery began as a small coffee cart in a ski shop across the street. It became so popular they needed to expand, so Court learned how to bake his own recipes and they opened the cafe. Neighboring restaurants like Chair 9 and The North Fork Brewery also sell baked goods from Wake ‘n Bakery. 6903 Bourne St., Glacier 360.599.1658 | getsconed.com
CHAIR 9 WOODSTONE PIZZA & BAR After a long day of skiing or snowboarding from the eight chair lifts Mount Baker has to offer, Chair 9 is tailor-made for those seeking a place to grab a bite before heading back down the highway. The building is spacious, with two stories of seating and a colorful variety of snowboards decorating the wall. Their pizza is crafted on house-made artisan bread dough and cooked classically in a wood stone oven. Kitchen manager Joshua Veach says he began changing the recipe around two years ago. “I’m an artisan baker, and so I took
my skills and designed our pizza more in that direction.” The restaurant’s relaxed atmosphere and delicious menu make it a destination to try on your next trip to the slopes. Must Try: If you didn’t guess, pizza is a well-known specialty. The Hemispheres pizza is a local crowd favorite, topped with BBQ chicken, crispy bacon, spicy jalapenos, red onion, and sweet pineapple (the 12-inch is $18.95). Perfect Pairing: High-quality hops and bold flavors make locally brewed Kulshan IPAs a resounding favorite for Chair 9 customers and a great companion to the Hemispheres pizza. Did You Know? Chair 9 is a welcoming stop for everyone, even those who live in the limelight. Chair 9 has seen appearances from various pro snowboarders who traveled to Mount Baker, including Jamie Lynn, one of snowboarding’s most influential figures. Actor Jeff Goldblum also stopped in recently while filming a commercial along the highway. 10459 Mount Baker Hwy., Glacier 360.599.2511 | chair9.com
GRAHAM’S RESTAURANT A classic, rustic stop for a good burger and brew in Glacier. Built in 1904, the building is a representation of an era long
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Graham’s is a mainstay on the Bellingham-to-Baker restaurant corridor.
… gone for the Mount Baker wilderness. Connected to an oldtimey grocery store, the cabin-like restaurant comes complete with black-and-white photos of the cast from the 1935 film, “Call of the Wild,” starring Clark Gable and Loretta Young, warming their hands over the little stove oven which sits there today. Jeni Eggen has been a bartender at Graham’s for a year. She recognizes the allure people have for a place with the past captured within its walls. “There is so much history in this the building itself,” Eggen says. “It’s incredibly quirky.”
Must Try: Appropriately named, the Baker burger is a go-to menu item for hungry travelers. A generous patty is topped with gooey melted cheddar cheese, crispy onion rings, a brushing of BBQ sauce, and bacon, along with burger classics tomato and lettuce ($13.95). Perfect Pairing: You simply can’t go wrong with a beer and a burger, and luckily Graham’s keeps many local brews on tap. A frosty glass of Boundary Bay or Kulshan beer pairs wonderfully with a hot burger and fries. Did You Know? Graham’s used to offer guests the opportunity to cook their own burgers and steaks outside the restaurant. People could also purchase brown-sack lunches to take with them up to Baker for their day. 9989 Mount Baker Hwy., Glacier 360.599.9883
December of 1997, the two remain as strong as ever. The North Fork’s brews are made in small batches by their longtime brewer and his custom draft system. One of the newer additions is owner Jim Green, also owner of Diamond Jim’s Grill in Bellingham, who took over from Sandy and Vicki Savage a little over a year ago. “I’m really the only thing that’s changed here,” Green jokes. “Even the menu is fundamentally the same. I’ve tried not to change what was working well.” The old-style pub feels homey and familiar, with quirky decorations like a glass wall encasing rows and rows of beer bottles. It’s a warm, inviting place to escape the biting temperatures outside. Must Try: The spicy ale clam steamers are a secret favorite of the local regulars. Fresh Manila clams are brought in twice a week and steamed to perfection with garlic, chipotle, tomato and cilantro ($15). Perfect Pairing: Enjoy the steamers with an Electric Berryland Sour Ale created by award-winning brewer Eric Jorgensen, who has worked for The North Fork since 2000. The Berryland contains local raspberries from Lynden along with aged hops with Pilsner malt and wheat. It has a tart, fruity finish and a beautiful dark pink color. Did You Know? The North Fork Brewery building, which is more than 100 years old, used to be a gas station. Under the floor of the lower section of the dining room was a car bay, where mechanics would lay to work on the underside of cars.
THE NORTH FORK BREWERY Pizza and beer is a pairing that truly stands the test of time. At Deming’s historic North Fork Brewery, which opened in 78
6186 Mount Baker Hwy., Deming 360.599.2337 | northforkbrewery.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 * Review provided by restaurant.
CHAIR 9 WOODSTONE PIZZA & BAR American
After a long day skiing or snowboarding from Mount Baker Ski Area’s eight chairlifts, Chair 9 is tailor-made for those seeking a place to grab a bite before heading back down the highway. The building is spacious, with two stories of seating and a colorful variety of snowboards decorating the wall. Their pizza is crafted on house-made artisan bread dough and cooked classically in a wood stone oven. The Hemispheres pizza is a local crowd favorite, topped with BBQ chicken, crispy bacon, spicy jalapenos, red onion, and sweet pineapple. The restaurant’s relaxed atmosphere and delicious menu make it a destination to try on your next trip to the slopes. CHIHUAHUA MEXICAN RESTAURAN Mexican 5694 Third Ave., Ferndale 360.384.5820 chihuahuamexicanrestaurant.com Dine in at one of the largest Mexican restaurants in Washington and experience the authentic cuisine that has come from more than 15 years of dedication to excellent food. Using family recipes passed down for generations, Chihuahua Mexican Restaurant will not only leave you full, but deeply satisfied. FAIRHAVEN POKE Hawaiian
7 Bellwether Way, Bellingham 360.527.3473, anthonys.com
1102 Harris Ave., Fairhaven 360.922.7494, fairhavenpoke.com
Anthony’s Hearthfire Grill serves the same quality food we’ve come to expect and love from Anthony’s other restaurants. The Hearthfire menu speaks to the everyday eater, not just the special occasion treat of Anthony’s. Seasonal items, like peaches or huckleberries in the summer, complement salads, entrees, and drinks. Steaks, seafood, and items on the Woodfire rotisserie round out the selections.
Take a personal trip to the islands when you bite into Fairhaven Poke’s concoction called a poke bowl. The iconic raw fish, doused in a unique blend of sauces, is piled onto a bed of homemade sushi rice. Despite the simplicity of the entrée, customers can garnish their bowls with additional condiments such as furikake, a Japanese nori seasoning. Stop by for a taste of aloha.
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 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 Mama” 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. GRAHAM’S RESTAURANT American 9989 Mount Baker Hwy., Glacier 360.599.9883 A classic, rustic stop for a good burger and brew in Glacier. Built in 1904, the building represents a long-gone era in the Mount Baker wilderness. Connected to an old-timey grocery store, the cabin-like restaurant comes complete with black-and-white photos of the cast from the 1935 film, “Call of the Wild,” starring Clark Gable and Loretta Young, warming their hands over the little stove oven which still sits there today. Appropriately named, the Baker burger is a go-to menu item for hungry travelers. A generous patty is topped with gooey melted cheddar cheese, crispy onion rings, a brushing of BBQ sauce, and bacon, along with burger classics tomato and lettuce.
9990 Mount Baker Hwy., Glacier 360.599.2863, milanosrestaurantbar.com
IL CAFFE RIFUGIO Italian
1317 W. Bakerview Rd. 360.746.2030
5415 Mount Baker Hwy., Deming 360.592.2888, ilcafferifugio.com
Bellingham has an abundance of Vietnamese restaurants; the trick is to find one that stands out — like the Black Pearl. With all the available extras, it is almost impossible to get the same flavor twice. The pho is clean and refreshing with a variety of sauces to add as extra seasoning. It comes with a variety of types of meat, including round-eye, brisket and chicken; but vegetarians don’t despair, there’s an option for you, too. One nice feature of the Black Pearl’s menu is that it doesn’t only serve pho. Try the chicken or beef teriyaki, or a noodle bowl. The Black Pearl’s selection of crepes is second to none — everything from classic butter and cinnamon to New York style cheesecake with strawberry or raspberry jam.
Richard Balogh has brought fine dining to the “wilderness.” Fifteen miles out on Mount Baker Highway, just past Deming, is a funky old café that has been transformed into an oasis for people who enjoy good food and coffee. Menu items befit their Italian name with panini and frittatas for Saturday and Sunday brunches; Cioppino is a summer dinner menu highlight. The dinner menu changes weekly, begging for a second trip. A small covered deck with colorful lanterns sits adjacent to the dining room for your al fresco pleasure. Just beyond, in a meadow, sits a red deck used as a stage, and is the centerpiece for special dinners under the stars.
JALAPEÑOS MEXICAN GRILL Mexican
MILANO’S PASTA FRESCA & BAR VENETO Italian
BLACK PEARL ASIAN FUSION Vietnamese
10459 Mount. Baker Hwy., Glacier 360.599.2511, chair9.com
ANTHONY’S HEARTHFIRE GRILL Steak/Seafood
Milano’s is known for its accommodating staff, extensive bar and wine selection, and its delicious, authentic Italian food. People will travel great lengths just to get a taste, as it’s located in Glacier, the last town before the big climb up to the Mount Baker Ski Area. After a long cold day of snowshoeing, what’s better than warming up with a steaming plate of homemade pasta? Milano’s Pasta Toscana with Lamb is an authentic pasta made in-house, with lamb marinated overnight in Aleppo peppers, red wine, pomegranate molasses, garlic and bay leaves, then cooked until it’s falling apart. The dish is topped with arugula, caramelized onions, mushrooms and tomatoes. It’s a clear best seller. Milano’s is proud to offer a selection of more than 90 different wines to try with your meal.
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NICKI’S BELLA MARINA American
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2615 S. Harbor Loop Dr., Bellingham 360.332.2505, nickisbellamarina.com
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Enjoy a hand-crafted gourmet burger made with 100 percent USDA ground chuck steak. Or treat yourself to Nicki’s popular fish and chips made from hand-cut filets, hand-dipped in a Tempura style batter, all while you take in the expansive views of Squalicum Harbor’s marina. Top it off with their all-you-can-eat steak fries and a local Bellingham beer on tap.
THE NORTH FORK BREWERY Eclectic, Bar 6186 Mount Baker Hwy., Deming 360.599.2337, northforkbrewery.com Pizza and beer is a pairing that truly stands the test of time. At Deming’s long-running North Fork Brewery, which opened in December of 1997, the two remain as strong as ever. The North Fork’s brews are made in small batches by their longtime brewer and his custom draft system. The old-style pub feels homey and familiar, with quirky decorations like a glass wall encasing rows and rows of beer bottles. It’s a warm, inviting place to escape the biting temperatures outside. The spicy ale clam steamers are a secret favorite of the local regulars. Fresh Manila clams are brought in twice a week and steamed to perfection with garlic, chipotle, tomato and cilantro.
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PEPPER SISTERS Southwest 1055 N. State St., Bellingham 360.671.3414, peppersisters.com Customers have been diving into their plentiful plates of comforting burritos, quesadillas, and other specialties since 1988. The spunky atmosphere only elevates the already upbeat mood of the place. With bright booths, samplings of art, and lively music, it’s nearly impossible to feel sour. Regular patrons groove to Stevie Wonder as they plunge their forks into massive burritos filled with red chili pesto, sautéed mushrooms, grilled onions, potatoes, green chilies, and cheese. To mellow the burn, they would, naturally, wash it down with bites of crisp cabbage salad dolloped with a cool, creamy dressing. The finale of every meal at Pepper Sisters is the basket of sopaipilla, served with a dish of honey butter. Some might not want to bring a date on this culinary excursion — no one wants to have to share that delicious honey butter. ROCKET DONUTS Bakery 306 W. Holly St., Bellingham, 360.671.6111 1021 Harris Ave, Bellingham, 360.366.8135 rocketdonuts.com
With two locations, Rocket Donuts is an icon in Bellingham for its delectable donuts and sci-fi themed storefronts. The donuts are made fresh daily, giving them their fluffy, soft texture. Try the classic glazed or spice up your morning with a maple-bacon bar. Rocket Donuts
SKAGIT is unique by offering vegan or gluten-free options. Lift off your morning Rocket style. SKYLARK’S HIDDEN CAFE Eclectic 1308 11th St., Bellingham 360.715.3642, skylarkshiddencafe.com Skylark’s Hidden Cafe in Fairhaven is worth seeking out. From decadent breakfast items such as eggs benedict and house specialty, banana bread French toast with maple walnut topping to hearty dinner entrees such as Seafood Thermidor and New York Steak with Jack Daniel’s herb butter, the menu at Skylark’s is varied and every bite delicious. Come for the food and stay for the jazz on select evenings. SLO-PITCH SPORTS GRILL AND CASINO 3720 Meridian St., Bellingham 360.733.2255, slopitchcasino.com Conveniently located right on Meridian, SloPitch serves up a great burger and fries. With excellent Happy Hour specials in a casual, sports atmosphere, Slo-Pitch is a great place to watch the game or take a mid-day break.
WAKE ‘N BAKERY American 6903 Bourne St., Glacier 360.599.1658, getsconed.com
13MOONS AT SWINOMISH CASINO & LODGE
For 15 years, Wake ‘n Bakery has been a staple rest stop along the Mount Baker Highway. If you’re in need of a sweet treat and a hot coffee to bring the feeling back to your numb fingers, this will fit the bill. Whether you’re traveling to or from the mountain, watch for its signs as you pass through Glacier. The café is about a block off the highway. Savor a soft, warm snickerdoodle cookie or order a delicious bacon breakfast burrito before the morning crowd gobbles them up.
12885 Casino Dr., Anacortes 360.588.3800, swinomishcasinoandlodge.com
SUPER MARIO’S Salvadorian 3008 Northwest Ave., Bellingham 360.393.4637, super-marios.com Serving fresh, healthy meals with the customer in mind is what Super Mario’s is all about, and it’s the consistent flavor and quality of the food that keeps bringing people back. The veggies are chopped fresh daily, nothing is frozen, and nothing is cooked until it’s ordered. In addition, nothing is deep-fried.
Located within the casino, 13moons is sure to catch your attention. Situated on the waterfront, 13moons has a warm and inviting lodge atmosphere. The menu offers a wide variety including first plates, entree salads, seafood, and steaks. We started our meal with generous pours of wine, then moved on to the filet mignon, which was cooked to perfection and mouth-watering. The same could be said for their Marsala Mushroom Pork Chop. The Kobe Burger, made with Wagyu beef, brioche, Cambozola cheese and double-smoked bacon, is impressive. This is a great choice for an evening out. You will walk away satisfied, and you’ll understand why it is the go-to place for locals and visitors alike. DAD’S DINER A-GO-GO American 906 Commercial Ave., Anacortes 360.899.5269 Anything off the menu is sure to please, but Dad’s Diner’s Texas Philly is a spicy, flavorful take on the classic Philly cheesesteak. What makes Dad’s spins on classic dishes so enticing
• Happy Hour Every Day 3:30–5:30 pm • Outdoor Dining Year Round • 1/2 Price Wine on Wednesday 1801 Roeder Ave Bellingham WA 98225 360.306.5668
1065 E Sunset Drive Bellingham WA 98226 360.707.7400
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is owners Fletcher McLean and Neil Stuchal essentially took one-note classics, like the Philly cheesesteak sandwich, and layered in more flavors. Bite into the thick Texas toast sandwich and you’ll taste the well-seasoned roast beef, a hint of spiciness from jalapeño, creamy melted cheese (go with the Jarlsberg), and rich umami from a touch of brown gravy mixed in at the end. Sautéed bits of onions and green peppers make an appearance as well, adding hints of sweetness. It’s anything but one-note, making it a step up from the classic dish.
The Union Tavern Mai Tai Ingredients: Martinique Rum, Jamaican Rum, lime sour, orange Curaçao, orgeat, mint, candied hibiscus flower, $10
GREEK ISLANDS RESTAURANT Greek 2001 Commercial Ave., Anacortes 360.293.6911 Some of the very best Greek food in our area. Enjoy favorites like moussaka and souvlaki from the versatile and excellent menu. The food is authentic, the service warm, and the restaurant is inviting. TAQUERIA LA BAMBA Mexican
© Catherine Torres
2222 Riverside Dr., Ste. 850, Mount Vernon 360.424.0824
he Mai Tai is synonymous with tiny paper umbrellas that look cute but just get in the way. It’s time to redefine the oftentimes overly sugary, over-poured drink. Enter Mike Rothmeyer, cocktail consultant for The Union Tavern in Anacortes. The name, “Mai Tai” means “very good” and that’s exactly what Rothmeyer set out to create in his three versions of the classic Tiki drink for the Union. The bar serves a 1944 version (pictured), as well as a classic light, and a 1980s version with orange and pineapple juice, which most people are familiar with. Rothmeyer looked to history books for guidance in creating exactly 82
what the original bartenders intended. The 1944 version comes from Trader Vic’s, undisputed creator of the original Mai Tai. The combination of Martinique and Jamaican rums best replicates the 17-year-old Wray and Nephew rum that Trader Vic’s used until it ran out. The ingredients meld together for flavors reminiscent of a sandy beach — smooth, slightly sour-sweet and brightened with a bit of mint. Rounding out the experience is an edible candid hibiscus flower, reason enough to order another round. — Catherine Torres 902 Commercial Ave., Anacortes 360.873.8245 theuniontavern-local902.com
Off the road and inside a small plaza sits a little gem — a family-run, low-key Mexican restaurant. Taqueria La Bamba offers authentic taco truck food in a sit-down restaurant. The salsas are spicy, full of flavor and made in-house. They serve four salsas and the one you presume to be the mildest, the Pico de Gallo, is the hottest, but one of the best tastes to add to your dish. Try the tostada with your meat of choice and enjoy the sides of roasted jalapeno (more spiciness!) and grilled onions. It’s delicious, satisfying, and costs less than $4. If you’re looking for authentic Mexican food at a low price, eat here and you won’t be disappointed. THE UNION TAVERN — LOCAL 902 American 902 Commercial Ave., Anacortes 360.873.8245, theuniontavern-local902.com Patrons can get the perfect-size dish in a flavor profile to satisfy any craving. Nibble on warm pretzel bites dipped in IPA beer cheese dip. Split a warm Caprese flatbread made with sliced Roma tomatoes, fresh mozzarella, and drizzled with sweet balsamic reduction. The Union’s hot dog and sandwich menus fill bigger appetites like the fan-favorite smoked albacore melt sandwich. Don’t forget to try a couple of Union Oyster Shooters! With 18 beers on rotation, there’s the basics — four IPAs, light and dark options, a cider, two nitros — plus a surprise or two, perhaps a sour, cranberry-style Gose. Cocktails are another highlight. You won’t find Red Bull vodkas here or overly sweetened Mai Tais. The staff uses fresh juice, quality spirits, and housemade sours and grenadine. Lopez encourages staff to create their own cocktails, and the tastiest concoctions get a place on the menu.
SAN JUAN CATKIN CAFÉ American 11 Point Lawrence Rd., Olga 360.376.3242, catkincafe.com The menu of this Orcas Island eatery may be small, but it is mighty. Breakfast and lunch are served until 3 p.m. Their menu features meat and produce grown on the island, incorporated into dishes such as Baked Eggs in Eggplant, Zucchini in Tomato Stew. Don’t forget about their bakery before heading out — all sweets and baked goods are made in-house. FRIDAY HARBOR HOUSE Regional NW 130 West St., Friday Harbor 360.378.8455, fridayharborhouse.com It’s hard to beat the view of the ferry landing, marina and San Juan Channel from Friday Harbor House, the hotel and restaurant elevated over the water to provide a sweeping panorama of water and sky. The restaurant’s new “Brunch on the Bluff” allows you to linger over the view while experiencing island dining at a high level. If you like, you can also have a drink — San Juan Island’s Friday Harbor House is one of the few island restaurants to offer a full bar at brunch every day of the week. New menu offerings include eggs benedict and Belgian waffles, along with pork belly egg fried rice. Tried-and-true favorites include Smashed Avocado Toast and Benton’s Benedict. PRIMA BISTRO French 201 1/2 First St., Langley 360.221.4060, primabistro.com A quintessential South Whidbey dining experience in the heart of Langley, Prima Bistro marries gourmet French cuisine and classic Northwest ingredients. Fried Spanish Marcona Almonds arrive steaming hot, glisteningly crisp and in a glory of flavor — and just in time a glass of Pinot Grigio. The selection of reds and whites offer options for connoisseurs of every stripe, along with a full bar. The Burgundy Snails in Herb Butter taste delightfully creamy, with an uncharacteristically soft, yet enjoyable texture. The Bistro Burger is a juicily grilled patty of Oregon beef, topped with a deliciously thick slice of melted white Cheddar; a burger made in heaven! For fabulous food, elegant ambience, and world-class views, be sure to visit the Prima on your next visit to Whidbey Island. TOBY’S TAVERN Seafood 8 NW 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. For those waiting among the weekend crowd of regulars, a giant chocolaty brownie will drive your mind insane, and keep your appetite satisfied before the main course earns its way into the dining room.
CULINARY EVENTS Family Night: Gnocchi To Go November 2, 3:30 P.M. Learn to make these classic, Italian dough dumplings with some of the best homemade flour in the area at King Arthur Flour’s Baking School. You’ll learn how to craft these pillowy pockets of goodness from skilled chefs, and even bring home enough for a dinner for four. This two-anda-half-hour class is worth the time, and just think of the happiness it’ll bring. King Arthur Flour 11768 Westar Ln., Burlington | kingarthurflour.com
‘Savor San Juans’ Harvest Wine Dinner November 9, 6 p.m. Pair San Juan Island’s fresh fall produce with wines from Soter Vineyards as part of the Mansion Restaurant’s Wine Dinner Series. Soter Vineyards, found on Mineral Springs Ranch in Oregon, is hailed as one of the top producers of Pinot Noir wines in the Pacific Northwest and will perfectly accompany executive chef Raymond Southern’s dinner menu. Mansion Restaurant at Rosario Resort 1400 Rosario Rd., Eastsound, Orcas Island | rosarioresort.com
On Roasting Turkey November 13, 6:30 P.M. Learn how to roast a turkey to perfection for this year’s Thanksgiving with tips and tricks from chef Robert Fong, former head chef and co-owner of Pacific Cafe. You will take an organic heirloom turkey and transform it into a scrumptious, 14-pound piece of Thanksgiving bliss — in less than two hours. This feast will be replete with mushroom barley dressing, soft mashed potatoes, and charred Brussels sprouts. Community Food Co-op Bakery Cafe 405 E. Holly St., Bellingham | communityfood.coop
Slo Pitch Sports Grill Fundraiser November 6, all day Vote first, then eat at Slo Pitch Sports Grill and Casino on Tuesday, Nov. 6 when 100 percent of sales go to PeaceHealth St. Joseph Cancer Center. The annual fundraiser gives you a chance to enjoy a Slo Pitch specialty — Indian Butter Chicken is featured for this event — plus the usual menu favorites while donating to an important cause. Slo Pitch Grill and Casino 3720 Meridian St., Bellingham | slopitchcasino.com November 2018 83
For Thanksgiving, ’Tis the Saison Age-Old Farmhouse Brew WRITTEN AND PHOTOGRAPHED BY NEAL TOGNAZZINI
he bright flavors of summertime — berries, fresh tomatoes, citrus fruit — have given way to the broodier flavors of autumn, and our annual gluttonous celebration of the harvest is now just around the corner. In my family, the Thanksgiving meal pretty much fits the stereotype (turkey, stuffing, mashed potatoes, cranberry sauce, rolls), but for the last few years we’ve also thrown in a heavenly side dish concocted from root vegetables, marcona almonds, maple syrup, and rosemary. Whatever your traditional meal looks like, though, chances are good that it’s a starch-and-fat-lover’s delight, which raises an urgent question: How are you going to wash it all down? This season, let me encourage you to choose a beverage as elegant as your flatware, as flavorful as your meal, and as lively as the conversation: beer. I know, I know: Can fermented barley tea really manage to be elegant, flavorful, and lively? Well, not every beer, to be sure. But there’s one beer style in particular that seems almost tailor-made for the traditional American Thanksgiving meal, though it hails from Belgium and its name is French: saison (which means season and is pronounced by English-speakers as “say-zahn”). 84
Historically, saison was a low-alcohol brew made for rehydrating seasonal laborers on farms in Wallonia, the French-speaking region of Belgium. Before refrigeration allowed for brewing year-round, it was brewed in quantity over the winter and then stored for summertime drinking, with each Belgian farmhouse crafting their own distinctive recipe from local ingredients. (Saisons sometimes still get called farmhouse ales.) These days, most commercially produced versions have a higher alcohol content, but they retain three of the characteristics that make this style of beer perfect for Thanksgiving: a spicey flavor profile, very high carbonation, and a bracingly dry finish.
THE SPICE Autumn meals often showcase herbs and spices like nutmeg, clove, allspice, rosemary, and sage, so you need a beer that’s going to resonate with those flavors and not get drowned out by them. The yeast used to ferment a saison typically gives off flavors of peppercorn, perhaps with a bit of clove thrown in. Turkey and potatoes with spices and herbs are a perfect match, creating a real treat for your taste buds.
THE CARBONATION Saisons typically undergo a secondary fermentation inside the bottle (rather than being force-carbonated using a tank of carbon dioxide), which is what gives them their champagne-like levels of carbonation. This is important for a meal laden with fatty flavors that weigh down your tongue, because the high carbonation serves to lift that fat off your tongue, prepping you for the next bite. The carbonation level also means that these beers often come in heavy bottles with corks, which help to add a touch of elegance to a family meal.
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.
THE DRY FINISH Again, like champagne, saisons are fermented with a yeast strain that eats away nearly all of the sugar left behind by the malted grains, which means that although they may taste of sweet grain and citrus, none of that sweetness will be left behind after you swallow. You’ll get enough sweet and sticky sensations from your marshmallow-topped yams, so it’s important to have a beverage that cleanses rather than cloys. If you’ve never experimented with saisons before, there’s really only one place to start: with the undisputed classic example of the style, Saison Dupont. (You can usually find it at Elizabeth Station beer market in Bellingham, and sometimes at local grocery stores.) This beer was originally brewed in the 1920s, and most modern examples are designed to imitate it. It is a staple of any celebratory meal at my house, but there are also fantastic examples of the style brewed locally. Structures Brewing in Bellingham often has a wonderful saison on tap, and Aslan Brewing has some tasty examples too. You also can’t go wrong with a saison from Atwood Ales in Blaine. I recommend their Mo’s Saison, which features different ingredients sourced from the Atwood farm each time it’s brewed. This year, give thanks for being surrounded by good beer.
1 2 3 4
Served only on weekends and only at the Avenue Bread in Lynden, the Lyncs and Lions is tops when it comes to biscuits and gravy. With hearty chunks of sausage on a rosemary biscuit, and topped with savory light-brown gravy, this breakfast is a smashing hit. COA Mexican Eatery is one of the best Mexican restaurants in the tri-county area and its Northwest fish tacos are a big reason why. This grilled cod with mango pico de gallo and crema is a can’t-miss while eating in Mount Vernon. A Thai take on a Chinese classic, On Rice Thai Cuisine’s rendition of Kung Pao chicken is a rare fusion of Eastern-Asian flavors. Complete with spicy Sambal Oelek sauce and fresh Thai basil leaves, this place is a Bellingham favorite. If you’re in the mood for breakfast, the Diamond Scramble at Diamond Jim’s Grill is a morning meal to remember. Mixed in with their American fried potatoes are eggs, onions, green bell peppers and tomatoes, creating a taste of heaven on Meridian in Bellingham’s Fountain District.
5 6 7 8
Want one of the best pizzas in the area? Try Övn Wood Fired Pizza’s authentic execution of the margherita pizza in Bellingham’s Fairhaven neighborhood. Cooked in a wood-fired oven from Naples, Italy, this Neapolitan classic is a masterclass in pizza-making. An old-school burger joint reminiscent of Dick’s Drive-In in Seattle, Zane Burger is a notable dining venue located in the heart of Fairhaven. Try their classic Zane Burger made with their trusty Zane Sauce and Jack Mountain Meats beef. The New Leaf Café in Orcas Island’s Outlook Inn is a muststop in the San Juans. Look for the lamb steak frites. Grilled lamb loin is always delicious, but the truffle butter elevates this dish. Comes with flavorful truffle fries. Be sure to check cafe hours in the off-season. Get the garlic naan at Tandoori Bites in Sehome’s Viking Plaza. That’s all I have to say and all you need to know. Maybe the most underrated food establishment in Bellingham, this hidden gem is an Indianfood-lovers dream. But the garlic naan is the real star. — Eric Trent
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Featured Events · Listings · The Scene · Final Word
Fourth Annual Hamster Ball Rocks Fairhaven to Benefit Cascade Connections NOVEMBER 9, 5:30 P.M.
ttend a glamorous evening with gourmet food and live music at the Bellingham Cruise Terminal. The event supports Cascade Connections, a Whatcom County non-profit which has provided services to people with disabilities since 1980. For $55 a ticket, guests can enjoy tastings from Haggen Market Street Catering, sample a selection of wine and beer, and participate in a silent auction. Cocktail hour begins at 5:30 p.m. and dinner is served at 6:30 p.m.
© Beth Strotz
Bellingham Cruise Terminal 355 Harris Ave., Bellingham 360.714.9355 | events.cascadeconnections.org
AGENDA Events PEARL DJANGO WITH NUAGES JAZZ QUINTET NOVEMBER 3, 7 P.M.
Seamlessly combining traditional jazz compositions with original pieces, Pearl Django creates rhythmically infectious music, earning a respectable reputation among jazz enthusiasts. Grab some friends and listen to the musical stylings of a band with more than two decades’ worth of experience hosted by a local favorite, the Nuages Jazz Quintet. Part of the Manouches N.W. concert series.
© Ryan Russell
Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080, mountbakertheatre.com
Pedro The Lion
CASINOS TOMMY JAMES AND THE SHONDELLS
NOVEMBER 2, 8 P.M.
NOVEMBER 17, 6 P.M. AND 9 P.M.
With two No. 1 hit singles, including “Crimson and Clover,” and “Hanky Panky,” get taken back to the 1960s and ‘70s with this classic American rock band. One of the first artists to utilize music videos, Tommy James’ four hit singles in 1969 surpassed even those of the Beatles that year. You don’t want to miss this musical experience in Tulalip.
A veteran of Jeff Foxworthy’s Blue Collar Comedy Tour, Ron White will perform a solo stand-up comedy sketch guaranteed to have you clutching your sides with laughter. You can bet he’ll be drinking scotch and smoking a cigar as he recounts rollicking tales and delivers on-point punchlines.
Tulalip Resort Casino 10200 Quil Ceda Blvd., Tulalip 888.272.1111, tulalipresortcasino.com LIVE AND LET DIE: THE MUSIC OF PAUL MCCARTNEY
Tulalip Resort Casino 10200 Quil Ceda Blvd., Tulalip 888.272.1111, tulalipresortcasino.com
NOVEMBER 10, 8 P.M.
This symphonic tribute to legendary Beatles’ front man Paul McCartney is performed by Tony Kishman of the Broadway musical Beatlemania. Kishman even looks and sounds like McCartney, as he plays music from the Beatles and from McCartney’s solo ventures. Kishman has taken this award-winning show around the world, and now is your chance to see it live at The Skagit Valley Casino’s Pacific Showroom.
Set in Paris, La Boheme is a four-act, romantic opera written by Giacomo Puccini about the classic story of young love and loss. Presented by the Pacific Northwest Opera, follow along as the poet Rodolfo falls for his neighbor, the seamstress Mimi. Arrive 45 minutes early to attend a lecture about the costumes and history before sitting down to witness the performance.
The Skagit Casino Resort 5984 North Darrk Ln., Bow 877.275.2448, theskagit.com
NOVEMBER 2, 7:30 P.M.
McIntyre Hall Performing Arts & Conference Center 2501 East College Way, Mount Vernon 360.416.7727, mcintyrehall.org
CHILDSPLAY NOVEMBER 10, 7:30 P.M.
More than two dozen professional musicians from all across Sweden and the U.S. will gather together on one stage to perform. Playing songs that range from traditional to contemporary, these fiddlers show off their musical expertise for one night only at the San Juan Community Theatre. Grab some friends to experience this vibrant, innovative performance. San Juan Community Theatre 100 2nd St., Friday Harbor 360.378.3210, sjctheatre.org WESTERN SYMPHONY ORCHESTRA NOVEMBER 16, 7:30 P.M.
Join the Western Symphony Orchestra as it opens its 2018–2019 performance season with director Ryan Dudenbostel at the Performing Arts Center at Western Washington University. Together, they will play selections from composers Tchaikovsky, Britten, and Shostakovich with the help of faculty performers Eric Rieger and Gustavo Camacho. This event is open to the public at no charge. Performing Arts Center — Concert Hall 516 High St., Bellingham 360.650.6146, wwu.edu
CONCERTS PEDRO THE LION NOVEMBER 16, 8 P.M.
After playing solo for 11 years, David Bazan returns to his original band name, this time with a new set of musicians playing with him. With an extensive collection of indie/rock music made over the years, Pedro the Lion will be playing
both new and classic selections. Tickets are $18 in advance. Wild Buffalo House of Music 208 West Holly St., Bellingham 360.746.8733, wildbuffalo.net TACOCAT / BLACK BELT EAGLE SCOUT NOVEMBER 18, 8 P.M.
The four-piece band Tacocat travels from Seattle to Bellingham to share its second full-length album, NVM. Combining the seemingly polarized musical genres of pop and punk, the group is ‘90s inspired, with brightly colored melodies and dark, raw lyrics that could only be punk. The night opens with a performance from radical feminist performer Black Belt Eagle Scout. The Shakedown 1212 N. State St., Bellingham 360.778.1067 shakedownbellingham.com
For All Your Special Occasions 1861 Van Dyk Rd. Everson, WA | samsonestates.com | 360.966.7787
November 2nd & 3rd 15th Annual
NEKO CASE NOVEMBER 28, 7:30 P.M.
Musical artist Neko Case is scheduled to bring her fiery 2018 album release titled “Hell-On” to Bellingham this November. Case utilizes her role as a musical producer to spread a message of death, extinction and respect for the natural progressions of life — an emotional lesson she learned after her house was burned down.
Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080, mountbakertheatre.com
HEALTH AND WELLNESS BELLINGHAM TRAIL MARATHON & HALF-MARATHON NOVEMBER 3, 7:30 A.M.
Showcasing some of the most beautiful trails in the region, runners will experience both the Lake Padden and Chuckanut Mountain trail systems. With steep climbs and more than 5,000 feet of elevation gain, this isn’t a race for the faint of heart. But all finishers with be rewarded with a custom-made medal and post-race pizza. Lake Padden Park 4882 S. Samish Way, Bellingham bellinghamtrailmarathon.com
more info at anacortes.org/brewgrass
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 firstname.lastname@example.org.
November 2018 89
© Scott Ward
QIGONG FOR STRESS RELEASE & WELLBEING WITH DONNA GUSTIN
EATING FOR ENERGY: OVERCOMING STRESS & EXHAUSTION WITH KARL MINCIN
NOVEMBER 8, 6:30 P.M.
NOVEMBER 14, 6:30 P.M.
As the winter season starts picking up, so can the holiday crowds, shopping, and family gatherings. Help combat your seasonal stress with Qigong, a practice combining meditation, breathing and body postures. Follow along with certified Wisdom Healing Qigong instructor, Donna Gustin, to open up your breathing and nervous system while also enhancing mental focus.
Join clinical nutritionist Karl Mincin for an evening lesson on how diet impacts your daily energy levels. Learn how to create a personal food plan designed to give you nutrient and energy benefits. Practicing locally for the last 30 years, Mincin will walk you through how much what you eat determines how you feel.
Community Food Co-op, Downtown Connections Classroom 405 E. Holly St., Bellingham 360.734.8158, communityfood.coop 40TH ANNUAL FOWL FUN RUN
Skagit Valley Food Co-op 202 S. First St., Mount Vernon 360.336.9777, skagitfoodcoop.com
SPECIAL EVENTS SKAGIT HISTORICAL MUSEUM TURNS 50
NOVEMBER 10, 10 A.M.
NOVEMBER 3, 6 P.M.
Get a head start working off those calories from your upcoming turkey dinner by running in the 40th annual Foul Fun Run in Mount Vernon. The event offers both a 5K and 10K as well as fun prizes, refreshments, and awards awaiting you at the finish line. If you’ve got a taste for competition, try to beat Tom Turkey, who starts the 10K race five minutes after the gun.
Come party like it’s 1968 at the Skagit Historical Museum’s 50th anniversary in Maple Hall! Guests will enjoy a dinner hosted by La Conner Seafood and Prime Rib House and Lounge, a raffle, silent and live auctions, ‘60s music, and more. Of course, bell bottom jeans and embroidered flowers are welcomed.
Mount Vernon Christian School 820 W. Blackburn Rd., Mount Vernon 360.982.2934 fowlfunrun.skagitrunners.org
La Conner Maple Hall 104 Commercial, La Conner 360.466.3365, skagitcounty.net/museum SKAGIT WINE AND BEER FESTIVAL NOVEMBER 17, 4 P.M.
Spend your afternoon sampling from a wide array of brews, microbrews, and 90
wines locally made in Skagit County as well as throughout Washington. Delicious appetizers and decadent chocolates made locally will be available for you to taste. No need to “wine,” there will be plenty for everyone. Eaglemont Golf Course 4800 Eaglemont Dr., Mount Vernon 360.428.8547 mountvernonchamber.com ROSARIO THANKSGIVING BUFFET AT THE MANSION RESTAURANT NOVEMBER 22, 2 P.M.
Take your Thanksgiving meal to the next level while leaving the stress of cooking at home. Make a reservation at the beautiful Mansion Restaurant and enjoy your classic favorites prepared to perfection. No drama, no burned stuffing, just a delicious meal spent with loved ones. Rosario Resort & Spa 1400 Rosario Rd., Eastsound Orcas Island 360.376.2222, rosarioresort.com LOPEZ VILLAGE HOLIDAY LIGHTING & GATHERING NOVEMBER 23, 4:30 P.M.
No matter the temperature, the holiday lighting on Lopez Island is sure to bring warmth into your heart. Spend the evening listening to carols or trying the different dishes provided by local businesses before watching the lights
come to life. It’s a great way to bring in the holiday season. Lopez Village Park, Plaza Building and Old Market Plaza, Lopez Island 360.468.4664, lopezisland.com SAN JUAN ISLAND ARTISANS HOLIDAY MARKETPLACE NOVEMBER 23–24, 10 A.M.
Can’t think of what to buy for that one person who’s simply impossible to shop for? What about a one-of-akind handmade craft from one of 55 artists from San Juan County? Nibble on snacks catered by Paella while perusing homemade jewelry, soaps, and much more. Friday Harbor Elementary School 95 Grover St., Friday Harbor 360.378.9425, visitsanjuans.com FAIRHAVEN WINTERFEST NOVEMBER 23–DECEMBER 22
Share the most magical time of the year with the local community among the decorated streets of the Fairhaven Historic District. Take a ride in a horsedrawn carriage or listen to carolers as you meander by the festive window displays. Skip the strip-mall shopping and check things off your Christmas list while soaking up the holiday spirit. Fairhaven Historic District Fairhaven, Bellingham 206.696.2671, fairhavenwinterfest.com KEEP THE CHEER HERE NOVEMBER 19–DECEMBER 24
As a part of the Anacortes Shop Local Campaign, more than 20 stores will be participating in this holiday event. Throughout the winter season, for every $10 you spend locally, you will receive a punch on your card. After $100, you turn in your card to be entered for weekly drawings and one with a grand prize worth over $500. Anacortes Chamber of Commerce 360.293.7911 facebook.com/keepthecheerhere
THEATRE FIDALGO DANCEWORKS PRESENTS: THE NUTCRACKER NOVEMBER 23, 7 P.M., NOVEMBER 24, 2 P.M.
What better way to get into the holiday spirit than with the magical, classic ballet, “The Nutcracker.” Annabelle
Vergne directs this timeless performance, sure to be filled with sugar plum fairies, an evil mouse king, and of course the courageous nutcracker. Allow yourself to be transported into the world of fantasy, and smiling faces are a guaranteed.
Upco ming Events at MBT
Lincoln Theatre 712 S. First St., Mount Vernon 360.419.7129, lincolntheatre.org ‘IT’S A WONDERFUL LIFE’ THE MUSICAL NOVEMBER 23–DECEMBER 9, TIMES VARY
Come watch the classic story of George Bailey translated beautifully from the 1946 black-and-white film to the presentday theatre stage. The addition of a thoughtful soundtrack brings musical life to the beloved tale, creating a new twist without sacrificing the original storyline that makes it a timeless favorite for this time of year. Claire vg Thomas Theater 655 Front St., Lynden 360.354.4425, theclaire.org
SAT DEC 8 AT 7PM SUN DEC 9 AT 2PM
SHIPWRECKED: THE AMAZING ADVENTURES OF LOUIS DE ROUGEMONT (AS TOLD BY HIMSELF) NOVEMBER 23–DECEMBER 9, TIMES VARY
Navigate the incredible story of Louis De Rougemont as he spins a tall tale landing somewhere in between reality and fantasy. Set in 19th century England upon the high seas, De Rougemont battles his way through flying wombats, giant sea turtles, and a monstrous maneating octopus — or does he? Bellingham Theatre Guild 1600 H St., Bellingham 360.733.1811 bellinghamtheatreguild.com
THU DEC 13 7PM
Mostly Magic Sat Dec 15
with John Walton A Holiday Tradition
11am & 2:30pm • $7*
Comedy Cabaret Featuring Kerry Pollock
DOWNTOWN ART WALK NOVEMBER 2, 6 P.M.
Take an evening stroll in downtown Bellingham, sampling restaurants, taking in the scenery, and seeing what local artists have to offer with this relaxed event. Participating galleries, studios and shops will be displaying artistic creations for you to enjoy. This event is free of charge, and a wonderful way to witness the growing art scene in Bellingham.
7:30pm • $29.50*
Downtown Bellingham 1310 Commercial St., Bellingham 360.527.8710 downtownbellingham.com *Plus applicable fees.
November 2018 91
AGENDA Top Picks
2nd Annual Kids Math & Science Expo Northwest Washington Fair lyndenkiwanis.com
Hops On The Rock Prune Alley, Eastsound hopsontherock.com
An Evening With Anne Lamott Mount Baker Theatre mountbakertheatre.com
39th Annual Seattle Comedy Competition Mount Baker Theatre mountbakertheatre.com
© Peter Greyy
The Gateway Show The Upfront Theatre theupfront.com
Deck The Old City Hall Whatcom Museum, Old City Hall whatcommuseum.org Through Dec. 30
23rd Annual Chili & Chowder Cook-Off The Camano Center goskagit.com
Noel Noir Anacortes Community Theatre Acttheatre.com November 30–December 22
ALLIED ARTS: THEME AND TEXTURE
NOVEMBER 2, 6 P.M.
For their 2018 Gallery Series, Allied Arts displays collections of work from artists that are focused on a central theme or media. From November 2 through December, artists have been focusing their work on Theme and Texture. Come see the local artists’ creations as they interpret that theme.
Need help planning your weekend?
Allied Arts Gallery 1418 Cornwall Ave., Bellingham 360.676.8548, alliedarts.org A PLASTIC OCEAN NOVEMBER 14, 12 NOON
Witness the detrimental effects humanity has had on the ocean and its inhabitants in the film, “A Plastic Ocean.” Follow the documentary’s creators as they discover, through new science technologies, the devastating impact plastic has on the food chain. Plastics, once in the ocean, break down and are eventually consumed by fish, which are then consumed by us.
Saturday, November 17th
Sign up to receive weekly entertainment blast for events, reviews, and fun at BellinghamAlive.com
Whatcom Museum — Old City Hall 121 Prospect St., Bellingham 360.778.8930, whatcommuseum.org PHOTOGRAPHY BASICS NOVEMBER 6, 6 P.M.
New to photography or want to sharpen your skills? Learn how to manually change settings on your camera, and get comfortable with the basics. We live in one of the most picturesque areas on the planet and this first class helps anyone with a DSLR camera learn how to take the best photographs they can. Later lessons include editing, composition, and more. Burlington Parks and Rec. Center 900 E Fairhaven Ave., Burlington 360.755.9649, goskagit.com
November 2018 93
© Lindsay Elliot
© Lisa Samuelson
Seattle International Auto Show
Vancouver Christmas Market
OUT OF TOWN SEATTLE
SEATTLE INTERNATIONAL AUTO SHOW
AN EVENING WITH FLEETWOOD MAC
NOVEMBER 9–12, TIMES VARY
Check out the newest and hottest vehicles on display at the CenturyLink Field Event Center. Explore 200,000 square feet of the newest creations from Mercedes, Porsche, Maserati, Ford, and more. On the second story, exotic brands like Lamborghini, Ferrari, Aston Martin and Rolls-Royce are on display for any car enthusiast to explore. CenturyLink Field Event Center 800 Occidental Ave. S., Seattle 206.381.7555, seattleautoshow.com
NOVEMBER 14, 8 P.M.
As a part of their North American tour, Grammy-award-winning band Fleetwood Mac will make an appearance in Vancouver. Sing along to old favorites like “Go Your Own Way,” and “Landslide,” with longtime members Mick Fleetwood, John McVie, Stevie Nicks, and Christine McVie. The band has sold more than 100 million records worldwide, so don’t miss the chance to see them live. Rogers Arena 800 Griffiths Way, Vancouver 604.899.7400, rogersarena.com
MACY’S THANKSGIVING DAY PARADE NOVEMBER 23, 9 A.M.
VANCOUVER CHRISTMAS MARKET
Be a part of this historic event and kick off your holiday season right. Watch as your favorite characters float overhead and colorful floats pass by, all leading up to Santa as he makes his way to the Macy’s Department Store to officially open up Santaland. Grab some cocoa and a blanket to keep warm in the winter air.
NOVEMBER 21–DECEMBER 24
Macy’s Department Store downtown Corner of 7th Ave. and Pine St., Seattle 206.506.6000, seattle-downtown.com
Feel the holiday magic in the air with seasonal treats, gifts, and activities. Whether you’re trying to find the perfect gift for a loved one or looking to treat yourself, there’s something for you to splurge on. Listen to the sounds of live music as you wander through the vendors, picking up your holiday goodies. Jack Poole Plaza 1055 Canada Place, Vancouver vancouverchristmasmarket.com
BAAY CHICAGO DINNER THEATER The Bellingham Arts Academy for Youth traveled back to the Roaring ‘20s to tell a story of crime, corruption, and criminal justice at their “Chicago” Dinner Theater event on Saturday, September 8. Attendees donned shimmering dresses, sleek tuxes, and lots of feathers for a 1920s dinner featuring a feast that included food donated by local restaurants before the show. Dessert from Pure Bliss Desserts was served at intermission. After the performance, everyone joined together for a night of swing dancing. Between donations, pledges, admission, and the raffle, BAAY raised more than $6,000 to fund scholarships and tuition waivers for students and to help reduce the cost of production rights. — Hailey Hoffman Photos © Juliette Machado / JM Works
November 2018 95
NOTES Final Word
The Supreme Court’s Scarlet K, and an Apology WRITTEN BY KEN KARLBERG
ike many, I watched the painful political circus surrounding Judge Brett Kavanaugh’s confirmation hearings. I paid closer attention than most perhaps because the outcome was highly personal. As a trial attorney, I appreciated that the integrity of our nation’s legal system was at stake, the very justice system to which I proudly dedicated 30-plus years of my life. I was appalled by what I witnessed. I expected more, and certainly America deserved better. Before assuming that I may favor Judge Kavanaugh’s accusers, or vice versa, let me explain. My starting point is different than most. I am an institutionalist. Most attorneys are. As officers of the court, we take a solemn oath “to maintain the respect due to the courts of justice and judicial officers.” This oath requires all attorneys to conduct themselves truthfully and with honor, so as to protect the integrity of all courts, but especially our U.S. Supreme Court, the ultimate authority on federal laws and the U.S. Constitution. This was my threshold test against which I initially evaluated Judge Kavanaugh. And sadly, he failed. The recent U.S. Senate confirmation process was so flawed and partisan that Judge Kavanaugh had to appreciate that his confirmation, rightly or wrongly, would never be substantially accepted or respected by the public, and that as a result, the integrity of the Supreme Court would be compromised. To institutionalists, like me, this is unacceptable. Even the public’s perception of his character must be above reproach. This is where my profession failed America. I expect lawyers to protect the integrity of the process and the institution. Judge Kavanaugh should have threatened to withdraw his nomination unless a full and complete FBI investigation was conducted into the alleged sexual assaults and all potential issues of perjury, even if President Trump, and Senators Charles Grassley, Orin Hatch, and Mitch McConnell, said “No.” He should have insisted on submitting to a polygraph to prove his innocence, even as unbecoming as it may be to a sitting federal judge. He should have listened on a real-time basis to Ms. Ford’s testimony to show respect for her, her pain, and for the legal process, again, even if he is innocent. Instead, Judge Kavanaugh hid behind the Republicancontrolled Executive Branch and Senate Judiciary Committee. That’s not what worthy Supreme Court nominees do, or any judge for that matter. At our best, lawyers lead. At their best, judges set examples. Judges are role models for fairness, especially when fairness may come at their own expense. If he had shown this courage, this ethical and moral leadership, 96
and led by example out of respect for our judicial system, he would have brought honor upon himself, and my profession. But he didn’t. Why? Because he was selfish; he put himself above the institution. Worse yet, his personal ambition has already left a stain on the Supreme Court that will never be removed. Bottom line, a worthy candidate would have sacrificed himself for the greater good. Even if one totally discounts the sexual assault and perjury allegations — all of which have a measure of legitimacy that cannot be fairly discarded entirely regardless of one’s party affiliation — Judge Kavanaugh proved himself unworthy. He made it about him. The lawyers in the Senate made it about him. The media made it about him. Being appointed to the Supreme Court is the rough equivalent of the Pope’s status for Catholics. There can be no cloud; our faith in the institution is more important than the ambition of one man, or one party. As harsh and unfair as it may seem to Judge Kavanaugh, even unproven allegations can be disqualifying, and should be disqualifying if the allegations have a measure of legitimacy. When seeking to be appointed to the Supreme Court, you are not presumed innocent until proven guilty beyond a reasonable doubt. The “tie” doesn’t go to the runner. You are only worthy of the appointment if you have the intellect (which Judge Kavanaugh did) and the unassailable integrity and demeanor befitting the exalted position. Judge Kavanaugh’s failure to lead, and his partisan, conspiratorial screech, proved that he is not. And for what? Why destroy the integrity of an institution when many other qualified conservative judges don’t have his “baggage”? I strongly suspect most trial attorneys — or at least a significant percentage — believe that Judge Kavanaugh potentially lied under oath, such that the cloud over Judge Kavanaugh remains, and always will. This is the litmus test for me. Fair or unfair, if the cloud over his integrity remained, he should have withdrawn his name from consideration. Then, and only then, would he have proved to me that he respected my profession and our Supreme Court, as I do. Whether Judge Kavanaugh assaulted Ms. Ford or other women, or drank excessively, or lied to Congress, matters to me. I wanted more information. But I don’t need to know the answers with certainty to take the side of the Supreme Court as its protector-in-chief. Put simply, Judge Kavanaugh failed to fulfill his professional oath, leaving us with a permanent Scarlet K on our Supreme Court. For that, I apologize. Lawyers should be better than this. The most worthy of us are.
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