Bellingham Alive | June | 2019

SUMMER

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FIVE FAVES: SPARE RIBS ASIAN-INSPIRED GARDEN STUDENTS HAVE A SAY

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CONTENTS

44

Summer BBQ Summer is here! It’s the time of year to throw a party in the backyard, throw some coal on one of the public-use grills by the lake, or put a grate over a campfire. Barbecue season has arrived, and we’ve got all the best tips, tricks, tools, recipes, and pairings you could ever need to have the best outdoor party. Use this guide to spend less time worrying about the planning, and more time relaxing with friends and family in our perfect Washington summers.

58

Students Have A Say Students today face many issues previous generations may not have encountered. The effects of higher education begin long before stepping foot on campus and last long after graduation. In this feature, we hear from four students about their modern-day college experiences.

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JUNE 2019 17

Lime Kiln Lighthouse

18

By The Numbers

19

Lasting Image

22

Heard Around the Sound

24

Community Rich Appel

25

Book Reviews

25

Who Knew School Uniforms

26 Game Changers K & L Media Interns

39 Summer Makeup

41

Nutrition Breakfast Salad

42

Take a Hike ASB Trail

76

Mixing Tin Strawberry Fizz at Valley Shine Distillery

77

Sip Pinot Noir

© Catherine Torres

WELLBEING

© Kelly Pearce

LIFESTYLE

79

FEATURES

78 Restaurant Review Island Skillet 8 Great Tastes

AGENDA

44

Summer BBQ

58

Students Have a Say

28 Five Faves Spare Ribs

© Kelly Pearce

© Kelly Pearce

SHOP

31 Petals and Blooms

68

65 Featured Home Asian-Inspired Garden Remodel Geometric Bathroom

© C&T Publishing / Diane Pedersen

HABITAT

86

81 Featured Event Modern Quilts Top Picks

NOTES

DINE

34

Necessities

35

Local Find Edaleen Dairy

36 Savvy Shopper Arctic Raven Gallery

71

Railroad Pizza & Pub

73

Dining Guide

75

Culinary Events

8

Publisher’s Letter

10

Contributors

13

Letters to the Editor

14

Meet the Staff Spring Interns

88

Final Word

June 2019 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 In our summer barbecue feature, we collected and created several great recipes.

We only had space on the pages for a few, but this grilled margarita shrimp had to be mentioned. With so many flavors and ingredients, this meal is sure to wow your guests. We also included a side dish and a wine pairing that complement the shrimp well. See BellinghamAlive.com.

Join us on

for:

Previous digital editions now available online.

pinterest.com/northsoundlife

]

Weekend

AGENDA Nutrition

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DIY Upcycle

NSLife Fashion

Flower Arranging

Sign up for our FREE entertainment e-newsletter to get the latest on upcoming events and more!

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NOTES Publisher’s Letter

Summertime Fun

S

ummertime in the Pacific Northwest is what we locals live for. The sun comes out in its splendor, and we can’t wait to get out and enjoy it while we can. All of a sudden, we are reaching out to family and friends for gatherings: from meeting for happy hour on our favorite patio, to setting up a barbecue in our beautifully manicured backyard that we have been perfecting for just this moment.

This issue, we help you celebrate summer with the perfect barbecue, offering up cooking tips, dissecting meat cuts and helping you prepare your meat at the desired temperature. My tip: Cover your steak in olive oil before you sear and/or cook; it keeps it from sticking to the barbecue grates. Chef Mike Siggers offers up some delicious, specially designed barbecue recipes just for us. We spent the day preparing, cooking, photographing and taste testing — with wine, of course — these one-of-a-kind recipes that your family and friends will love. Just add some drinks and great music and you will end up being known as outdoor entertaining royalty. Be careful — you may end up being the go-to from here on out!

June is also a time to celebrate our graduates and their accomplishments. Congratulations to all the grads and their parents for surviving the last few years. On page 58, we ask some of our local college students about their thoughts on the college experience and what’s happening around them. It is enlightening and interesting; take a moment and see what these young adults have to share.

Above all, take in the summer with your family and friends. They are what life is all about.

Enjoy! 

LISA KARLBERG President/Publisher

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A GREAT GRILL EQUALS A GREAT SUMMER. WE CAN HELP WITH THAT.

NOTES Contributors

IMAGINE YOUR AD HERE!

Sara Southerland Sara Southerland is a Certified Integrative Nutrition health coach, a giddy cook, and mealplanning boss lady. With her business, Future Self Health, she uses a holistic approach to support individuals in transforming their relationship with food and regaining their health and vitality. Find more recipes and food-spiration on Instagram @futureselfhealth.  p. 41

HOME & REMODEL

Mike Siggers

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Mike Siggers is a Bellingham-based chef who has been in the culinary industry for over 20 years.

He received his culinary degree from Johnson and Wales University. Go Wildcats! He graduated head of his class in the U.S. Coastguard Culinary Program. Mike is the executive chef and co-owner of pop-up food vendor Shoyu Shack.  p. 44

Gardeners’ Secret Tips

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Jennifer is a multi-talented authority on all things beautiful, fashionable, and functional. This whirlwind of a woman has a passion for bringing style and personality to life’s most important spaces.

Jennifer Ryan Design offers it all — design, planning, production, and contractor services. From start to finish, Jennifer can help you create the surroundings you’ll enjoy for a lifetime. She was twice voted Best of the Northwest winner, taking gold in 2016 and 2017. jenniferryandesign.com  p. 68

WINE & CHEESE PARTY SHOPPING GUIDE HOLIDAY PARADES

Ken Karlberg

Reach over 200,000 visitors & affluent female readers every issue! sales@bellinghamalive.com

360.483.4576 ext. 4

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Ken represented Exxon in federal court in the damages phase of the Exxon Valdez oil spill litigation. He graduated cum laude with a double major from Occidental College, with honors in history and an Award of Distinction in economics.

He then graduated from Vanderbilt School of Law. His history thesis, entitled “The Boldt Decision: Right or Wrong,” won the Huntington Library Book Award. To put himself through school, Ken worked as a fisherman in Alaska for six years.  p. 88

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of the Northwest

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Vote online at BellinghamAlive.com

Voting open

July 1–August 5

Presented by:

PUBLICATIONS Bellingham Alive NSL Guestbook Couture Weddings MENU Seattle

PRESIDENT/PUBLISHER Lisa Karlberg EDITOR IN CHIEF Meri-Jo Borzilleri ART DIRECTOR Dean Davidson STAFF WRITER/PHOTOGRAPHER Lara Dunning

ACCOUNT EXECUTIVES Kristy Gessner | Donna Leedy | Kelly Travers

GRAPHIC DESIGNER Mariah Currey

EDITORIAL COORDINATOR Lindsey Major

CONTRIBUTORS Ken Karlberg | Dan Radil | Jennifer Ryan Mike Siggers | Sara Southerland Catherine Torres

EDITORIAL INTERNS

Outstanding Customer Service “ My experience at Northwest Honda was a great one! They showed me cars in the price range, make and model I requested, no pressure at all to look at anything else. Wonderful sales people, everyone was very professional and super friendly. Why would I go anywhere else after my experience today!!”

Mahalo plenty.. Sterling and Sam

Explore the CR-V Family

The 2019 CR-V blends functionality with pure driving bliss.

We’ve taken a sporty look and personality, and jam-packed it with tons of innovated technology and features. Come test drive and see which one is right for you!

2010 Iowa Street Bellingham, WA 360.676.2277 | northwesthonda.com 12

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Brooke Carlson | Zoe Deal | Emily Mueller Kelly Pearce | Emily Stout | Tyler Urke

OFFICE MANAGEMENT Jenn Bachtel

MARKETING ASSISTANTS Lydia McClaran | Lea Hogdal

CORPORATE OFFICE K & L Media, Inc. 432 W. Bakerview Road, Suite 101 Bellingham, WA 98226

INQUIRIES & SUBSCRIPTIONS info@bellinghamalive.com BellinghamAlive.com 360.483.4576 x4

COVER IMAGE Photographed by Dean Davidson

Urban Cinco de Mayo

Living

Mom Bosses IPAs

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Loves Hearing About Little-Known Businesses I love the articles you do on smaller, independently owned local businesses, especially the ones out in our rural areas. Because without this magazine, no one would know about them at all.

You guys are producing a classy, classy magazine that I can’t do without!

— Nancy G., Blaine

Twice as Nice 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 editor@bellinghamalive.com.

There’s not an article I don’t want to read twice. [Your magazine] covers our

Letters to the Editor

NOTES

area so well that when we travel, we take a few back issues and leave them places for fun!

— Tim B., Bellingham

Wants Her Own Subscription I’m subscribing and want the last six months of back issues because I love this magazine. Every time I go to my chiropractor’s office, I see it and read as many articles as I can but then I have to leave it behind. I can’t leave it any more. I have to have my own!

— Jane B., Sedro-Woolley

Correction: In May’s Habitat story on the Chuckanut Crest view home, Bellingham builder Jerry Richmond’s name and business were listed incorrectly. Richmond is the owner of Indigo Enterprises Northwest Inc.

The experience of a lifetime is closer than you think.

Sund’s Lodge is so much more than just luxury calm-water fishing for salmon and halibut. It’s unplugging, surrounded by extraordinary beauty. It’s seeing humpbacks, orcas and dolphins up close. It’s gourmet dinners with friends, followed by sunsets over the water, every night. And yes, it’s also incredible fishing, on the calm waters of the Inside Passage.

What are you waiting for?

We’re booking now for the 2019 and 2020 summer seasons — Reserve your spot online or by phone today! www.sundslodge.com • (360)480-2510 • Malcolm Island, British Columbia, Canada Sund’s Lodge, located off North Vancouver Island BC, is owned and operated by Bruce and Lisa Barlean of Ferndale, WA

June 2019 13

NOTES Meet the Team In every issue, we introduce you to team members at Bellingham Alive.

Emily Mueller, Lea Hogdal, and Kelly Pearce What is your role at the magazine, and how long have you been with K & L Media?

What is your favorite part of working for a regional lifestyle magazine?

Kelly I’ve been with K & L Media since the middle of March, when I began my photo internship as part of my final quarter at Western Washington University.

Kelly So far I’ve been able to cover a variety of features, from cocktails to cattle, and the odd food review in between.

This work has proven to me that there isn’t a story too small to be important in a community.

Lea I’ve been working at K & L Media since the beginning of April as a public relations and marketing intern. Some of my duties include updating our events calendar, creating the Weekend Agenda, writing blog posts, and posting on our social media platforms.

Emily I’m an editorial intern at Bellingham Alive and have been since the end of March, as part of my final quarter at Western Washington University. I write, research, compile, and fact check for the magazine.

What is your background?

Kelly I lived in Vancouver, Washington for the first 20 years of my life. After high school, I went to community college for two years and took exactly one journalism class. Fast forward two years, and I’m about to graduate from Western with my Visual Journalism degree.

Lea I was born in Luxembourg to French parents, and at the age of 6, immigrated with my family to Seattle. After graduating high school, I moved to Bellingham and began attending Western Washington University, where I’ll be graduating from this spring. I’ve always loved languages and writing, but I also felt a pull toward political science and environmental policy. With several different areas of study calling to me, journalism was the perfect marriage and has allowed me to work with my other interests.

Emily I grew up in Eagle River, Alaska, a small town just outside of Anchorage. I spent my summer as a marketing and communications fellow at a sealife center in Alaska, then transcribing for a cannery history project. I’ll be graduating this spring with a News/Editorial Journalism major and minors in Spanish and Public History.

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BellinghamAlive.com

Lea Through my work, I do a lot of research on events happening in the Pacific Northwest which has been an awesome opportunity to learn about the area and all the unique, educational, and fun activities each county has to offer! I’ve also found that working at a lifestyle magazine comes with a wonderfully uplifting and creative atmosphere.

Emily I enjoy being able to write and learn about such a wide variety of places and topics. As a student who doesn’t have a car and isn’t from the area, it’s been a lot of fun to learn about places I might not have known about otherwise.

What are some of your hobbies?

Kelly Hobbies? With a full school load, internship, and job?

Well, when I do have the time, I like painting with acrylics I found at a garage sale, walking around town with my camera, and reading World War II-era books.

Lea When I’m not in class, or working at T-Mobile Park or Bellingham Alive, I love to squeeze in a run, do some painting, bask in the sun at one of Bellingham’s lovely beaches, peruse around thrift shops, or check out local breweries and cocktail bars with friends!

Emily In the rare moments I am not doing homework, I enjoy walking through the historic neighborhoods around town, catching the views at the many parks and beaches along the water, and getting overly competitive at trivia nights around town. When I’m feeling less social, I love historical books or TV shows. 

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LIFESTYLE In The Know · Spotlight Artist · Community · 5 Faves

Turning 100 Lime Kiln Lighthouse WRITTEN BY LARA DUNNING

S

et along the rugged western shoreline of San Juan Island, Lime Kiln Lighthouse is one of the most iconic lighthouses in Washington. Located within the 41-acre Lime Kiln State Park, the lighthouse is on the National Register of Historic Places and this year turns 100 years old. … continued on page 20

LIFESTYLE By the Numbers

41 6

Whatcom County Edaleen Dairy locations, p. 35

Acres in Lime Kiln State Park, p. 17

8

Eggs in the Almighty Breakfast Salad, p. 41

18

Local wines, beers, and ciders for the best backyard barbecue, p. 44

25

Years it took Terry and Jackie Lehmann to complete their garden, p. 65

13

Rotating craft taps at Railroad Pub & Pizza, p. 71 18

BellinghamAlive.com

LIFESTYLE

© Jeff Barclay

© Jeff Barclay

Lasting Image

“The Bellingham harbor is such a great place for walking and taking pictures. I love the view one gets of Bellingham and Sehome Hill from the harbor especially when the late afternoon sun illuminates the city’s buildings with a soft light.”

JEFF BARCLAY, FERNDALE

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 write-up 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 dean@bellinghamalive.com. Then sit back and enjoy the view.

June 2019 19

© Jim Maya Photography

… MORE THAN A BEACON On June 30, 1919, Lime Kiln Lighthouse’s fourth-order (about 2 ½-feet tall) Fresnel lens officially lit, providing a signal for mariners traveling the Haro Strait shipping route.

Named after the lime kilns that dotted the island landscape in the 1860s, the lighthouse is one of the last built in the state.

Every year, more than 350,000 people visit the state park — known unofficially as “Whale Watch Park” — and Lime Kiln Lighthouse, which serves as a whale research facility. From the shore, visitors and locals spot orcas, humpbacks, minke, and grey whales as they pass along the shores of San Juan Island, cruising right in front of the lighthouse from May to September. There are also other marine mammals to see, like porpoises, seals and sea lions as well as birds like oystercatchers, cormorants, and bald eagles. If you have binoculars, don’t leave them at home.

For more than 30 years, marine scientists, interns, and volunteers have manned the lighthouse, tracking movements of resident orca whales. From mid-June to mid-August, Bob Otis gives public presentations Fridays and Saturdays at 3 P.M. about their research and resident orcas. You can even listen to the sounds of the sea and calls and clicks of whales via the lighthouse’s hydrophone, an underwater microphone.

From mid-May to mid-September, The Friends of Lime Kiln Society (FOLKS) offer evening lighthouse tours Thursdays and Saturdays from 7 p.m. to sunset.

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CELEBRATE 100 YEARS “I want people to have a sense of renewed appreciation for all the lighthouse offers,” says Erin Corra, founder and executive director of the FOLKS. “It’s a community gathering spot and a place for inspiration for all to behold!”

The centennial celebration takes place on June 30.

Festivities begin at 3 p.m. and include keynote speakers such as lighthouse experts Elinor DeWire and Chad Kaiser, along with officials from the state park and U.S. Coast Guard.

Additional activities include lighthouse tours, live music, arts and crafts, a fun zone for kids with animals, and a raffle. The event is free, but those planning to drive to the park will need a day pass or Discover Pass. Parking onsite is limited, and it is advised to take the San Juan Transit Shuttle ($5 round trip).

To learn more about whales and stewardship, visit The Whale Museum in downtown Friday Harbor before heading out to the lighthouse.  1567 West Side Rd., San Juan Island 360.378.5154 | folkssji.org

Special Advertising

LIFESTYLE

Your Summer Guide to Buying Local Grass-Fed Angus Beef Addies Angus Ranch

W

ith summer upon us, it’s time to fill the freezer with some healthy, grass-fed Angus beef from Addies Angus Ranch. Some tips to buying beef in bulk: If you are unfamiliar with a cut of beef, or are not use to preparing a particular cut in such a large quantity, grind it for burgers. Keep in mind your expectation of steaks when buying a whole, half or quarter. An average whole head of beef only has about 20+ prime rib steaks, New York steaks and T-bone steaks each, and only about 10+ Tenderloin steaks. And if you want T-bones then you won’t be getting New York or Tenderloin steaks because they are from the same cut. The time of year you purchase your beef may determine the types of cuts you will want to buy. Steaks are more desirable in summer and roasts are more sought after for winter. If you eat a lot of ground burger as patties then be sure to have your butcher make them into patties for you. Having the patties prepared frozen ensures they will be fresh and ready for a nice BBQ once you’ve arrived at your camping site, boat excursion, or family outing at your favorite summer spot.

If you love to broil, pan sear, grill or smoke your meat, be sure to look into and try some brining, marinades and rubs that work for your taste palette and the cut you’re preparing.

Most people have grills and smokers on the mind this time of year when it comes to beef. Make sure your equipment is clean, hot, and your meat is room temperature. Be sure to let your coals get white-hot, so you taste the beef flavor instead of lighter fluid.

Addies Angus is a local ranch that is family owned and operated. We sell USDA-inspected black Angus beef that is grass-fed and finished. We focus on prime-grade genetics and raising our Angus in a humane manner. Our Angus are happy, healthy and always antibiotic and hormone free. Feel free to give us an email or call to make an appointment, and come see where your beef comes from and how they are raised.

Calving starts in June this year. Orders can be placed through email, text, or call. Ask for Nikki. We sell individual beef cuts, ground burger and patties. We also sell beef by the half or whole. Anything you don’t see listed on our website can be made available by request.  13449 Rector Rd., Mount Vernon 360.399.9213 | addiesangus.com June 2019 21

IN THE KNOW

Oh, Deer!

Gardens Are For Growing, Not Grazing

© Nick Sadigh Photography

Breaking Hearts and Body Parts Bellingham’s roller derby league jams the competition

P

rincess Rainbow Sparkle, Fist-Her Miyagi, and Fleetwood Smack are just a few of the illustrious characters skating for the Bellingham Roller Betties.

Founded in 2006, the Betties are now in their 12th season. The league is structured with three different team types: a competitive team of all-stars, three home teams (Tough Love, Team F.L.A.S.H., and the Cog Blockers), and the Grit Pit — the training team for newer skaters.

Team F.L.A.S.H. coach Dottie Hazzard referred to the sport as a “society of athletes.” When asked why they joined the team, most skaters answered, “to meet new friends.”

Moms, college students, physical therapists, librarians, and more come together to knock each other around on Saturday nights. “When you execute an amazing hit, it’s the best feeling in

Five Founding Fathers (And Their Sons) Father-son teams who run some local, iconic businesses. Lindsey Major

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BellinghamAlive.com

the world. You feel like a badass,” says Hazzard.

If you’re interested in attending a Roller Betties bout, check out Boundary Bay’s Insubordination IPA, which has the entire schedule printed on the can.

Boundary Bay and the Betties teamed up to create this special brew, with the hope that the community will get more involved with the Betties. The name is inspired by a penalty call — when a skater gets a penalty and doesn’t leave the track, they are given a second penalty called “insubordination.”

Each season, the Betties partner with a community-based nonprofit. This year, the Betties are working with the National Alliance on Mental Illness Whatcom. The skaters connect with the program for different events and activities, and the league donates a portion of the income from ticket sales.

P

lanting a garden not only creates a beautiful space but can be fun and rewarding work.

As cheerful as it can be to see a deer roaming your yard, it’s not as exciting to see them munching on your plants. If you struggle with deer snacking on your greens, check out Karen Chapman’s new book, “Deer-Resistant Design,” which releases next month. You can also catch her seminar on keeping deer at bay at My Garden Nursery on July 27 at 11 A.M. From Chapman, you’ll learn how to create a beautiful fence-free space that thrives without the worry of hungry deer.

Chapman will breakdown which plants you’ll love and the deer won’t. Her new book will be for sale at the event, with a signing after. Lindsey Major

Lindsey Major

Sam and David Stewart — Tulip Grange Bulb Farm Sam’s passion for his mother’s tulips led him to turn her large garden into a business. His son David helped also, growing more than 250 Mount Vernon acres of tulips.

Jeff and Mason Gray — Lean and Six Sigma Lean and Six Sigma are two business education programs taught by Jeff and Mason. They write the curriculum and teach the courses at Bellingham Technical College, where Mason graduated in 2018.

Heard Around the Sound

LIFESTYLE

What’s Up with the Alert Signs at Bellingham’s Lake Padden?

© Kelly Pearce

I

Blissful New Beginning

A

fter a year of dizzying changes, Andi Vann and the Pure Bliss Desserts team are now enjoying the fruits of their labor. Or, in their case, cakes.

In April, the staff completed renovations on their Cornwall Avenue storefront that doubled seating, expanded drink and dessert menus, and provided ample room to view and enjoy their daily made goodies. The process has been years in the making. After looking for buildings downtown for a year, they had the chance to purchase the entire building — and combine their shop with the space that was formerly Chocolate Necessities — in 2018.

After buying the new space, the renovations were done in three separate phases so they could stay in business as construction continued. First, the secondary space was remodeled and rebuilt. Then, the team moved to the completed shop next door and kept working as the original space was remodeled. The last step merged the two areas by sealing floors, removing a connecting wall, and putting finishing touches on decor.

Vann wants customers to feel the same ambiance as the original shop but with more room to relax and dine.

“I always enjoyed the feeling of the existing atmosphere and believed we could execute that same aesthetic but make it cheerier, brighter, and more light-filled.” Vann says. “I think we nailed it.” She’s especially fond of the high ceilings and pendant lights.

Expanded menu and polished design aside, her favorite part has been hearing positive reactions from customers.

“To be a part of a community that recognizes these changes and verbalizes them, and to enhance Bellingham in that way, has been an honor for us.” Kelly Pearce

Irwin Sr., Irwin Jr., and Charles LeCocq — Peoples Bank In 1938, Irwin LeCocq Sr. purchased a controlling share of the bank, founded in Lynden. Irwin Jr. became president in 1969. Junior’s son Charles was elected president in 1987.

f you’ve spent time at Lake Padden recently, you may have noticed alarmingly yellow signs, reminding lake-goers of a pest that might hitch a ride on your watercraft: the New Zealand mud snail. Before breaking out the kayaks and paddleboards, consider the following about this invasive species: The snails disrupt the natural ecosystem of a body of water by competing with native species for habitat and food sources. They have no natural predators, resulting in a rapid reproduction, which can ■■

lead to upwards of 500,000 snails per square meter.

Measuring an average of one-eighth of an inch long, the snails can easily attach to watercraft, clothing, and pets without detection.

■■

The pests’ protective shell helps them survive out of the water for weeks in cool, damp conditions.

■■

To prevent the spread of the snails, inspect and thoroughly clean all gear that has come into contact with Lake Padden immediately after use. Limit your pets’ exposure to lake water. Brooke Carlson ■■

COMMUNITY

National Magazine Awards Local Prof

A

Whatcom Community College professor, who recently co-authored a book with her autistic son, was named Top Personal Narrative Writer in 2018 by national publication Autism Parenting Magazine for her articles on topics such as how to help autistic children establish independence and important self-care tactics for special-needs parents.

Kevin, Kendra, and Will Martin — Pintail Marine Kevin and Kendra Martin took ownership of the Pintail in Friday Harbor shortly after their son Will was born. Pintail Marine services include delivery, private ferry, and more.

Biology professor Kimberly Reeves and her son, Ryan Cunningham, wrote the book “Raising Ryan: Living with Autism,” which released in June 2018. Reeves was profiled in January’s Bellingham Alive, where she said the best part of writing the book was being able to document 18 years of her child’s life while reflecting on how far he had come. Tyler Urke

Jessie and Adolph Rivas — Mexico Cafe Jessie and Celia Rivas, born in Mexico, opened the Mount Vernon cafe in 1965.

Jesse’s son Adolph took over in 1981, and with his wife, still runs the 4.5-star restaurant.

June 2019 23

LIFESTYLE Community

Rich Appel: Building Bridges Through Conservation WRITTEN BY TYLER URKE | PHOTO COURTESY OF APPEL FAMILY DAIRY

F

armers aren’t always known as being helpful to environmental causes. Whatcom County’s Rich Appel is working to change that. Appel, of the county’s Appel Farms, worked to bring together tribal members and dairy farmers to improve water quality in the Nooksack River basin and reopen shellfish beds after years of closure due to multi-sourced contamination. He also built new manure lagoons compliant with the most current federal regulations, and constructed fish-friendly installments on his own farm that cleared the way for a new fish habitat.

Last fall, Appel was awarded the Vim Wight “Building Bridges” award after being nominated by the Whatcom Conservation District. The award, a first for a Whatcom County resident, recognizes a person dedicated to conservation efforts while working to promote understanding and teamwork in their community.

“I feel like our problems aren’t so big that we can’t sit down and work through them,” Appel says. “If you can get enough reasonable people in the room, you can solve these problems. The best way to build bridges is to talk to people who don’t understand what you’re doing.”

Violet “Vim” Crane Wright was a primary player in Washington state environmental issues while working as assistant director at the University of Washington Institute for Environmental Studies and founding Washington’s League of Conservation Voters. She made it her life’s work to speak for those that couldn’t be spoken for. She also worked to bring agriculture and environmental representatives together to work on conservation projects.

Appel has played a major role in forming community partnerships. He helped facilitate the Portage Bay Partnership, signed in January of 2017, between Lummi Nation and Whatcom dairy farmers after 15 months of meetings about trying to improve the water quality in the Nooksack River basin.

In September 2014, Lummi Nation had to close 335 acres of Portage Bay to shellfish harvesting due to the worsening water quality from fecal coliform contamination. At the time, Whatcom dairy farmers were allegedly linked to the

24

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contamination. Now, Portage Bay shellfish beds are meeting standards and have been approved to open during peak shellfish harvesting season.

In October of 2017, with help from local organizations, Appel installed new culverts and self-regulating, fish-friendly floodgates on his farm. These floodgates not only keep the farm productive but also open 2.2 miles of fish habitat.

He also decommissioned two manure lagoons — which are exactly what they sound like they are — that were built in the ‘70s and early ‘80s under the federal regulations for that time period. The two new ones are bigger and built to the most current standards and, Appel says, will result in his children not having to worry about its effect on the environment.

“Farmers are raised in this stewardship principle. We haven’t always done things perfectly but when we learn how to do something better, we do it,” Appel says. “You want to leave your land better than when you inherited it.”  Appel Farms 6605 Northwest Dr., Ferndale 360.384.4996 | appelfamilydairy.com

Book Reviews

WRITTEN BY LINDSEY MAJOR

The Book Woman of Troublesome Creek

by Kim Michele Richardson Sourcebooks Landmark 320 pages

The Blue People actually did exist in the hills of Kentucky, due to a genetic disorder that caused a lack of oxygen in one’s tissue. In Richardson’s new book, Cussy Carter is a young “Blue” from Troublesome Creek. She works as part of Roosevelt’s social program, delivering books to folks throughout the hill country. Riding on her stubborn mule, Cussy gets to know the unique characters that inhabit these hills yet must also tolerate the racism and violence directed toward her. The upheaval during the Great Depression, the fight to unionize coal workers, and the struggle to literally survive all affect her. This is a fascinating read — wretchedly sad at times — but ultimately heroic and hopeful.

The Bear and the Nightingale/The Girl in the Tower/The Winter of the Witch

by Katherine Arden Del Rey Books 323 pages 363 pages 384 pages

This beautiful trilogy is satisfying on so many levels. One, it is beautifully written, with sentence structure and language that makes one’s heart sing. Two, it is deeply researched, thus able to combine historical facts with tales of old. And three, the plot and characters are so richly developed that the cold forests of Russia come alive. Medieval history is combined with Russian folklore to create a heroine for the ages: a strong woman named Vasya.

The tale begins with a little girl, touched by the Frost King, with the ability to see house demons and forest witches. As the history of Russia spools out, we see the battle to unite the city states against the Mongolian hordes as the pull toward development clashes with the old world beliefs. We explore the age old question of “Can tradition and modernity survive together?” Romance, political intrigue, battles, fantasy, death, and rebirth provide obsessive entertainment.

In the Know

LIFESTYLE

June 21, 6:30 P.M. Family Story Night Fireplace Room at the Fairhaven Library 1117 12th St., Bellingham 360.778.7188 bellinghampubliclibrary.org The Bellingham Storytellers Guild is a community group that partners with a variety of local organizations to share the power of live storytelling. On the third Friday of every month, you can find them in the Fairhaven branch of the Bellingham Public Library, performing original stories to an all-ages audience.

June 22, 4 P.M. Norman Fischer Village Books 1200 11th St., Bellingham 360.671.2626, villagebooks.com Norman Fischer, a beloved poet and Zen Buddhist teacher, will share his book “The World Could Be Otherwise: Imagination and the Bodhisattva Path.” This nonfiction work explains how you can use the power of imagination in daily life. Fischer has taught at the San Francisco Zen Center for years and is the founder of Everyday Zen, a nonprofit dedicated to adapting ancient Chinese practices to Western culture.

Who Knew? School Uniforms Steady Traditions The school uniform was likely first put to use in 16th-century England at Christ’s Hospital Boarding School in London, where students were required to wear navy coats and canary yellow socks. Five centuries later, students at Christ’s Hospital wear the same uniform, as the school aims to maintain traditions.

Presidential Instruction In 1996, President Bill Clinton announced he supported uniforms in U.S. public schools and instructed them on how to make this policy. He said mandating uniforms would decrease violence in schools and allow students to focus more on their studies. Today, 21 percent of public schools require them.

The Wardrobe According to French Toast, a seller of school uniforms, the typical wardrobe is made up of 13 items: four shirts, four bottoms, four pairs of socks or tights, and one extra item like a fleece jacket. The average cost is $249, which some parents say is more than they would spend on non-uniform clothes.

Freedom of Expression?

Opponents of uniform policies say uniforms endanger students’ individual liberties and selfexpression. Some schools are stricter than others, calling students into the principal’s office for trivialities like the color of their shoelaces. In 2017, a group of boys from Isca Academy in England protested the no-shorts policy of their school by wearing skirts during a heat wave. Emily Stout

June 2019 25

Community Changer LIFESTYLE Game

Bellingham Beginnings K & L Media’s Internship Program Changes the Game WRITTEN BY LINDSEY MAJOR

H

ere at Bellingham Alive, we are so excited to offer our internship program to local students looking to break into the industry. We offer internship positions in nearly all of our departments: from editorial to design, marketing to photography, and accounting. Interns get recognition on imprint at the beginning of the magazine and on several bylines throughout their internship, which enables them to grow their portfolio, giving them a head start against other applicants as they apply for full time positions. Interns also get to work interdepartmentally quite frequently, which helps demonstrate flexibility in their skills; a photography intern might have several editorial stories published any given month.

“At Bellingham Alive, we dedicate a large portion of time and resources from key staff positions to create experience-driven internships. These internships provide realistic training in not only specific areas of interest, but also in working in an office setting.

We welcome a new team of interns every three months, which is quite challenging for the staff, restarting the training process quarterly. Still, we strive to ensure each intern’s experience sets the stage for a successful career in their chosen field.” — Jenn Bachtel, Office Manager.

Throughout the duration of the three-month program, our interns get incredible hands-on experience throughout the print cycles, such as shooting cover photos, writing feature stories, fact-checking articles written by our wonderful writers, and researching and connecting with local businesses.

Through our program, students learn the basic foundations of journalism and editorial production while connecting with their community.

“As a mother and business owner, I am passionate about Bellingham Alive’s internship program. Our industry can be a hard nut to crack. To be able to provide them with a platform where they get hands on experience and be published in a nationally recognized publication is vital. Whether it is design, photography, or journalism we have been able to help launch these young adults into the fields in which they are interested in. I am proud of every single one of them and Bellingham Alive for being able to provide such a valuable experience.” — Lisa Karlberg, President/Publisher We are so proud of our internship program and our interns, and we believe that this makes all of us at K & L Media game changers. Check out some of the alumni, where they’re at now, and how their internship helped shape their careers. 

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RACHEL POSTLEWAIT Internship: Design Now: Graphic Designer, Puget Sound Business Journal

“There is no doubt I was shaped by my design internship with Bellingham Alive. I gained an invaluable lens, seeing the inner workings of a serious publication, that solidified for me what path I was to take.”

MIKAYLA NICHOLSON Internship: Editorial Now: Education Outreach Coordinator and Projectionist, Pickford Film Center

“This year I went to Sundance Film Festival and got paid to do it, which I still can’t wrap my head around. These days mostly I’m using the writing skills I picked up at Bellingham Alive to promote or critique movies, which is a perfect fit for me.”

ERIC TRENT Internship: Editorial Now: Sports Reporter, Lynden Tribune

“Bellingham Alive helped instill in me meticulous fact-checking habits that serves me well every day at my new job. (Editors’) edits, suggestions, and tips also helped push my feature writing to another level. I’m grateful for the opportunity and the learning experience I had at Bellingham Alive.”

GABBY ROPPO

MAX TROTTER

Internship: Marketing Now: Marketing Assistant, Bob’s Heating and Air Conditioning

Internship: Marketing Now: Strategist, Portent Digital Marketing

“Through content creation, digital marketing, event planning, and so much more... I gained confidence wearing the many hats of a marketer during my internship with Bellingham Alive. My biggest takeaway was learning to work through the fog of the unknown. Being able to self-start and believe in the work that I am producing has helped me tremendously in the workplace.”

ALLY HIESTAND Internship: Design Now: Junior Designer, Red Rokk eCommerce Marketing

“I started as a design intern, which has since turned into a part-time job as Red Rokk’s junior designer.

Additionally, I have been doing some freelance design work on the side. The Bellingham Alive internship was my first experience doing professional design work — which has helped open more doors for me in the industry.”

ROBERT DUDZIK Internship: Editorial Now: Trip Leader, Backroads Travel Company

“In the last year, I’ve hiked, biked, and shot photos in some of the most breathtaking destinations in North America and got to call Glacier National Park, the Blue Ridge Mountains of North Carolina, and the Big Island of Hawaii my home for months at a time. Getting the opportunity to work with Bellingham Alive... was one of the most beneficial learning experiences I’ve had. They gave me a real world look at the professional world of content development and journalistic writing.”

“I learned how to think critically about marketing strategy and how to maximize a brand’s impact through multiple channels. I can also attribute my time management skills to my time at Bellingham Alive, where I learned to balance multiple deadlines in an already-busy schedule.”

ISABELLE MORRISON Internship: Editorial Now: Freelance Journalist

“The valuable experience I gained at Bellingham Alive prepared me to go on to work for YES! Magazine on Bainbridge Island. I’m currently a freelance journalist with bylines in The Guardian and MTV News.”

LYDIA MCCLARAN Internship: Marketing Now: Marketing Assistant, K & L Media

“I went into the internship program at Bellingham Alive knowing next to nothing about marketing.

But I wanted to challenge myself and try something new. Because we are such a small company, I learned so much about every aspect that goes in to making the final product. I got a job here as the marketing assistant after two months as an intern and now I am on my way to NYU in the Summer Publishing Institute! I would never have had this opportunity without the amazing support of the staff at Bellingham Alive.”

June 2019 27

LIFESTYLE

1

Five Faves

Jeckyl & Hyde Deli and Ale House Located on Orchard Drive in Bellingham, the outdoor pit smoker roasts between 300–500 pounds of meat per week and runs for 10–15 hours a day. In addition to their mouthwatering ribs, Jeckyl & Hyde also features 10 different beers on tap once to twice a week and offers pizza from a wood-fired oven.

709 Orchard Pl., Ste. 1, Bellingham 360.715.9100 | jhdeli.com

FIVE SPARE RIBS FAVES WRITTEN BY TYLER URKE

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2

Burnt Ends This Lynden restaurant features “fire flavor barbecue,” with meats smoked daily or prepared on a live-fire grill.

Meats can be ordered by the quarter-pound, and the menu features items like Texas Brisket, slow-smoked for 14 hours; pulled chicken with house chipotle sauce; and juicy, double-smoked burnt ends.

8082 Guide Meridian Rd., Lynden 360.922.0271 | eatburntends.com

3

Anthony’s Hearthfire Grill For a taste of St. Louis down

by Bellingham’s marina, check out Anthony’s St. Louis-style, spice-rubbed ribs glazed with maple-chipotle barbecue sauce.

St. Louis-style means the ribs are grilled rather than slow-cooked over indirect heat with smoke.

Historic Hospitality Historic Hospitality

7 Bellwether Way, Bellingham 360.527.3473 | anthonys.com

4

Kelley’s BBQ & Catering This spot in Mount Vernon has combos that can feed up to 10 people. Combo No. 1 offers two racks of St. Louis-style ribs, one whole tender chicken, 10 fluffy cornbread muffins, and one pint of BBQ sauce.

805 W. Division St., Mount Vernon 360.336.2864 | kelleysbbq.com

5

Whitey’s BBQ & Catering With on-site BBQ trailers, Whitey’s, in La Conner, boasts the ability to cook their St. Louis-style ribs low and slow.

Their spare rib entrée prices out at $18 and you can take home a full rack for $24.

110 N. 1st St., La Conner 360.399.1031 whiteysbbqandcatering.com

June 2019 29

Organic Health and Bodycare

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SHOP

Savvy Shopper · Necessities · Local Find

Home Decor Galore Ferndale’s Petals & Blooms Barn Full of Farmhouse Finds WRITTEN BY LINDSEY MAJOR PHOTOGRAPHED BY KELLY PEARCE

L

ocated on North Star Road in Ferndale, the unassuming barn housing Petals & Blooms sits atop a hill offering unparalleled views of Mount Baker. Inside, you’ll find everything you’d ever need for your interior and exterior spaces. From live plants to artificial, cakestands to church windows, Kathy, Erin, and Bre McGuire are proud of their products and pricing. The products they sell are very similar to furnishing you might see on popular home flipping shows but cost less than half as much. The shop is open … continued on next page

… year-round, but check their Facebook page for daily hours.

Whether you’re looking for your mom’s birthday present, redesigning your garden, or putting the finishing design touches on your home, Petals & Blooms has what you need.

needs can be found within the barn. Kathy even offers shopping by appointment. If a bride would like private shopping time, they can contact Kathy and she’d be happy to help. She’s also likely to have the right amount of product in-store: Buying in bulk keeps the cost low and quantity high.

EARLY BLOOMS Kathy got her start in the flower industry. When her daughter, Erin, was between jobs, the duo bought a vintage trailer, out of which they sold flower bouquets on streets throughout Whatcom County. “The Pike Place Market bouquets wrapped in paper are so popular, and we wanted to bring that north,” Erin says. Eventually, their street-side sales turned into popups at markets and shows across Washington. With their growing success and support from customers, they decided to transition into selling decorations, signs, baskets, and more.

They rented a warehouse in Blaine which acted as a storage and sales space until Kathy built the barn on her property.

The barn served as a staging area for packing up the truck for shows before eventually turning into the store it is now.

FAVORITE THINGS Before Petals & Blooms was “Petals & Blooms,” Kathy called her business “Favorite Things.” When she brought in her daughter-in-law Bre, she and Erin convinced Kathy to change the name. “No one knows what that means!” Bre says through laughter. The name change affects more than just the storefront: the girls are working on creating a brandnew website. They also started the Instagram account, joking that they’ve all become “Instagram-possessed.”

For nearly two years, Petals & Blooms has served customers out of their well-organized barn. You can shop there, or at any of the many shows the McGuire girls appear at throughout the year. Check out their Facebook page to stay up to date on hours, booths, and sales. 

BRIDAL PARTY Brides have been obsessed with Petals & Blooms products.

From tiny flower pots to chalkboards, everything a bride 32

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5780 N Star Rd., Ferndale 360.920.1294 | facebook.com/petalsandbloomsbham

r

s

Full Service Fish Market and Lunch Available Shop Our Selection of Locally Made Goods and Gifts • Jams • Jellies • Salsas • Honey • Sauces

Mon�Sat ��:����pm with lunch until �pm Sun ����pm with lunch until �pm

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����� WA��� Burlington, WA ������������ skagitfish.com

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r Cerise Noah Realtor® | Windermere-Whatcom cerisenoah@windermere.com 360.393.5826

Your Relocation Sp ecialist Realtor of the Year 2016 Whatcom County Association of Realtors – 2015 President

WINEMAKER

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For tickets and info:

Enjoy wine, food, music and more!

AuctionofWaWines.org

GUEST CHEFS

SHOP Necessities

1

2

Lightsaber Tongs $22, amazon.com

Dad Joke Apron $23, cafepress.com

The Grillfathers

3

Golf Grill Set $40, bedbathandbeyond.com

For all the dads out there who are the Godfathers of dad jokes: this one’s for you. Father’s Day is this month. While we may roll our eyes at dad jokes year-round, this is the time to celebrate that cornball humor.

What do dads love more than grilling and embarrassing us? Let him have his fun with these dual-purpose gift ideas. Lindsey Major

4

Fishing Pole Campfire Roaster $20, uncommongoods.com

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Bottle Opener Sandals $55, macys.com

Local Find

Fairhaven Gets the Scoop Edaleen Dairy WRITTEN AND PHOTOGRAPHED BY KELLY PEARCE

T

he success of Edaleen Dairy is a tale as old as time.

With a reputation for friendly service and delicious frozen goods, it’s no wonder why they’ve been so popular. After serving up milk and ice cream for four decades, they’ve finally landed within Bellingham boundaries.

Owners Ed and Aileen Brandsma combined their names and talents to create Edaleen Dairy in 1975, with less 100 cows and a handful of workers. They began selling ice cream in 1982, and have since swept through Sumas, Ferndale, Lynden, Blaine, and now Bellingham, dishing out delicious dairy desserts.

MOO-VING BESIDE THE VILLAGE GREEN On February 18, this newest location opened on 10th Street across the popular Fairhaven Village Green.

“We’ve had Bellingham on our radar for a long time,” says General Manager Mitch Moorlag. “Fairhaven felt like its own little community.”

As the sixth, and according to Moorlag possibly not the last, of Edaleen Dairy shops, it features many of the same beloved products that have been around forever, with a sophisticated shop design to boot.

SHOP

The black and white checkerboard floor contrasts dainty lighting hanging above the ice cream bar and petite tables perfect for chatting with friends. Grabbing bar seats at the front secures you a great view of the green and the historic Knights of Pythias building. It’s an ideal way to relax with your treat.

WHAT’S IN STORE There’s no shortage of options in this sweets shop. Their classic hard ice cream bar — stocked with 24 rotating flavors — is a safe bet, but take a second to scan your other options. There’s ice cream cakes and cupcakes, and not two feet away you’ll find six tubs of Ellenos Greek Yogurt made from, you guessed it, Edaleen milk.

Tucked into a corner is a fridge full of the well-known milk in different percentages and flavors. Behind the counter, a soft-serve ice cream dispenser adds even more items to the menu. Specialty Edaleen treats like the Death by Chocolate and the Very Berry are available, along with the debut of The Big Ed: a 12-scoop mountain of frozen delight.

They even sell seasonal milkshakes blended from their own hard ice cream, which is the cherry on top of this modern shop with a traditional taste. Drop by, and savor your summer with a creamy scoop ... or two.  1200 10th St. Suite 104., Bellingham 360.220.9833 | edaleendairy.com

June 2019 35

SHOP Savvy Shopper

In the Heart of Coast Salish Territory Arctic Raven Gallery WRITTEN BY LARA DUNNING PHOTOS COURTESY OF ARCTIC RAVEN GALLERY

130 S 1st St., Friday Harbor 360.378.3433 | arcticravengalleryfridayharbor.com 36

BellinghamAlive.com

THE SHOP Located in the heart of the Salish Sea, Arctic Raven Gallery has been supporting Coast Salish, Alaska Native, and Inuit artists for 24 years in downtown Friday Harbor. Open May through late October, the gallery showcases art from over 200 Native artists, including prominent master artists like Robert Davidson, members of the Hunt family, and Susan Point.

THE ATMOSPHERE The gallery features an open plan with wooden floors, neutral colored walls, and a smaller upstairs gallery. Sculptures sit atop pedestals, and carved wooden masks are mounted on walls. The inviting space allows visitors to peruse the collection at their leisure and if questions arise, knowledgeable staff can answer questions about the artist and art.

© Babara Marrett

KEY PEOPLE Curious about Northwest Coast art at an early age, owner Lee Brooks studied the history and craft. Over time, he developed close relationships with Native American artists, and his fair treatment and dedication to Native artists and their art often give him first pick of their finest art.

“I am most concerned with how visitors feel after leaving the gallery,” says Brooks.

“My goal is to share one new piece of information with each person so that they can learn something about local cultures they did not know before. My hope is that the gallery provides a window for them to see and feel native people without impediment.”

Brooks’ team includes gallery assistants Judy Chovan and Julia Youri. Youri works behind the scenes providing editorial and publishing services. Currently, the gallery is preparing for an exhibition with Rande Cook titled Kwagu_l Stylin’ on Saturday, Sept. 14.

WHAT YOU’LL FIND Much of the collection focuses on Coast Salish artists, and prices range from a few hundred to several thousand dollars.

Artworks include serigraphs and silkscreens, carved wooden masks, boxes and panels, jewelry ($50 to $200), sculptures of figures and animals carved out of stone and ivory and whale bone, and wood-carved plaques ($50 to $200).

Select art can be viewed online, like “Walrus Transformation” by Richard Olanna ($4,500), “Sun Mask” by Tom Hunt ($6,500), “Ancestral Guardian” by Susan Point ($6,700), and if something catches your eye, they ship globally. 

June 2019 37

A Blast From The Past

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WELLBEING Nutrition · Take a Hike · Beauty

Bringing the Heat Tips, Tricks, and Products for Sizzling Summer Makeup WRITTEN BY LINDSEY MAJOR PHOTOGRAPHED BY KELLY PEARCE

S

ummer is my favorite season for makeup.

This is the time of year to experiment with bold eyes, glitters, and bright lips. Not only do the products below allow for a balance between colorful and natural, some of them are good for the unique stage your skin is in. With harsher sun exposure, skin burns more frequently and can dry out quicker. Take care of your skin underneath so you can create beautiful works of art on top. … continued on next page

CREATE … HYDRATE In the summer, hydration is key. My favorite primer of all-time is the Too Faced Hangover Primer ($34, Sephora). It’s pricey, but it’s worth it. Formulated with coconut water, this primer provides hydration deep into the surface of your skin and boosts radiance. Making sure you moisturize at night and in the morning is also imperative. My favorite moisturizer right now is the Neutrogena Hydro Boost Gel-Cream for extra dry skin ($17, Target). I’m also a big fan of just using regular old aloe gel; it’s not just for sunburns.

PROTECT SPF is one of the most important protections you should be using on your skin — especially the delicate areas on your face and neck — yearround. The Almay Best Blend Forever Foundation ($10, target.com) boasts 40 SPF to help protect you from harsh rays. Plus, it has that classic sunscreen smell to put you in the summer mood all day.

If you’re not interested in switching your foundation, try the Tarte Cosmetics Tarteguard 30 Mineral Powder Sunscreen ($28, Sephora). Dust over your makeup or fresh face to add a layer of SPF 30 protection. The powder is translucent and won’t affect the shade of your foundation.

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Summertime is a great excuse to play around with bold eye looks. This year, I’m loving the color assortment in the Anastasia Beverly Hills Riviera palette ($45, Ulta). With shades like metallic yellow, hot pink, and electric purple, you can let your creative side have some fun.

If you’re more into the natural, warm, glowy look, try the BH Cosmetics Hangin’ in Hawaii palette ($16, Ulta). With colors reminiscent of coconuts and sparkling sandy beaches, you’ll create a summer look that will accent your features without venturing into the realm of neons.

If you’d like to try one bold shade before jumping into a whole palette, try the ColourPop Cosmetics Pressed Powder Shadow in Backstage ($4.50, colourpop.com). I like to use this matte blue on a damp flat brush to sweep a winged liner across my lid.

PUCKER UP Another classic look is to skip the eyeshadow, throw on some mascara, and go for the bright lip. While reds are more winter-appropriate, venture out to the land of purples and oranges for summer. Give the Sephora Collection #Lipstories lipstick in fiery orange shade Hot in Havana a try ($8, Sephora) If purple is more up your alley, the Kylie Cosmetics Velvet Liquid Lipstick line offers a rich plum shade Karma ($16, kyliecosmetics.com). 

Nutrition …

WELLBEING

THE BREAKFAST SALAD Servings: 4

INGREDIENTS 8 eggs 8 cups mixed greens (I used 1 head kale + 4 cups salad mix) 1 purple radish (I got it in my farm box from Boldly Grown Farm), could also use 6–8 regular red radishes, sliced thin ½ cup cilantro leaves ½ cup microgreens or sprouts 2 avocados, sliced Aged balsamic vinegar, for drizzling (optional, but delicious)

LEMON GARLIC AIOLI 1 cup mayonnaise 1 tablespoon extra-virgin olive oil 2 garlic cloves, minced Zest and juice of 1 lemon

BREAKFAST SALAD FORMULA Mixed greens Eggs/protein Crunch (radishes, nuts, onions, sauerkraut) Smooth (avocado, hummus, yogurt) Sweet (roasted yams, carrots, beets)

INSTRUCTIONS • Leave the eggs on the counter until they are at room temperature. Bring a pot of water to boil, and add a pinch of salt and baking soda.

The Almighty Breakfast Salad WRITTEN AND PHOTOGRAPHED BY SARA SOUTHERLAND

M

ove over avocado toast, this breakfast salad is coming in hot! With softboiled eggs over a succulent bed of greens topped with creamy avocado, sweet sprouts, and crunchy radish moons, you’ll never want to eat anything else for breakfast again.

THE BEAUTY OF THE BREAKFAST SALAD IS TWOFOLD:

1

Hello! You’re eating greens with breakfast. Most breakfasts include refined grains like cereals or breads that spike our blood sugar first thing in the morning, setting us up for sugar cravings all day. Eating a plantbased breakfast is a huge win, and an incredible way to start your day.

2

It is so versatile. Think of the ingredients below as primary components to start. You’ve got your base — greens, and your creamy — avocado (or try hummus or yogurt). You’ve got your eggs, which can be soft-boiled, poached, fried or scrambled. You’ve got your crunchy — could be radishes, onions, or nuts; and your sweet — think roasted yams, carrots, beets, or dried fruit; and other veggies and toppings as you’d like.

I like to prepare mine ahead of time so it’s as easy as opening up my fridge in the morning. For fun ideas, head down to the Saturday Farmers Markets to pick up local, in-season ingredients to play with — packing a nutritional punch while supporting local farms.

• Once the water is boiling, gently lower the eggs into water and boil for 6 minutes.

• Transfer the eggs to a bowl of ice water. Peel, if using right away, or place in fridge with salad until ready to eat.

• Assemble the greens (i.e. kale, chard) into four bowls, chopping if needed.

• Top with the soft boiled eggs, radish, cilantro, microgreens/sprouts, and avocado.

• Whisk together lemon garlic aioli, and season with salt and pepper.

• Drizzle aioli and balsamic vinegar over salad. Enjoy! 

June 2019 41

WELLBEING Take a Hike

ASB Trail The First Steps to a New Waterfront District WRITTEN BY LINDSEY MAJOR PHOTOGRAPHED BY KELLY PEARCE

T

he Aerated Stabilization Basin (ASB) Trail has been the city of Bellingham’s first step on the waterfront cleanup project. The cleanup, which stretches from Zuanich Point to downtown, is an extensive process. The ASB Trail was created to give the public a frontrow seat to the transformation.

Parking for the trail can be confusing. After turning on to Bellwether Way, immediately on the left is a parking lot for a marine supply store.

Just beyond this is a large gravel lot — park here.

On the path leading to the trail, you’ll notice an interpretive display detailing marine life. You’re on the right track — this is where the trail begins.

When you arrive at Hilton Avenue, cross the street and find where the trail resumes, proceeding slightly uphill. In the warmer months, head down the stairs and check out the small pocket beach.

It’s not a place to swim, as several signs warn of contamination. However, it’s a relaxing place to listen to the waves, watch boats go by, and get some sun.

Back on the path, you’ll notice a long, large fence guarding the pond. This 37-acre reservoir, the trail’s namesake, was part of the Georgia-Pacific plant as a treatment facility for wastewater contaminated with mercury, which also seeped into the soil. It’s safe to walk around, just don’t take a dive. Keep pets on a leash, as the fence is there for a reason. A bonus — a variety of birds use the sheltered pond as a sanctuary. Bring binoculars.

This trail offers some amazing views across the water. Turn the corner and you’ll see downtown Bellingham contrasted against the Cascades.

Presently, the trail nearly completes a loop, but not quite — just far enough that you will have to double back all the way. As work continues on the waterfront, the trail will one day connect with the new developments near the remodeled Granary Building. The city hopes that this trail is a stepping stone in connecting the trendy downtown district with the historic industrial area.  42

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Quick Stats Degree of Difficulty: Easy Length: 1.4 miles, roundtrip Pass/fee: Free

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SUMMER

BBQ Written by Lindsey Major and Jenn Bachtel Photographed by Dean Davidson and Kelly Pearce

J

une has arrived and with it, summer. Fire up your grill and join us for the perfect backyard party. We feature signature barbecue recipes from Bellingham-based chef, Mike Siggers, using locally sourced ingredients from Addies Angus Ranch, Skagit’s Own Fishmarket, and The Community Food Co-op. With expert drink pairing advice from Dan “The Wine Guy” Radil, sommelier and nationally ranked beer judge Neal Tognazzini, and Total Wine’s Amanda Riese, we have your refreshments covered. From must-have tools and outdoor living tips to grilling advice, side dishes, vegan options and everything in between, this outdoor entertaining guide will make your next summer party a hit!

June 2019 45

APPLIANCES Barbecue Types Electric

Charcoal

Pros

Pros

• Not prohibited by city regulations

• Smoky flavor • Higher temperatures

• Can be used indoors or outdoors

• Inexpensive

• No fuel needed

Cons

Cons

• No temperature control

• No grilled or smoky flavor

• Cleaning and replacing charcoal

• Must be connected to a power source

• Use of lighter fluid

• Not big enough to serve a large party

Gas Pros

Cons

• Quick to start

• Less flavor

• Minimal maintenance

• Lower temperatures

• Temperature control

• Flammability

Outdoor Kitchen Appliances Wood-Fired Ovens

Fire Pit Tables

Smokers

An outdoor kitchen is perfect for these wood-fired ovens that reach extreme temperatures. Make authentic-style pizzas and bake or cook a bunch of other foods (fireroasted cauliflower is delicious).

Summer nights are best remembered when spent gathered around the fire. With a fire pit table, there are no ashes to clean up and no smoke smell in your clothes or hair. Easily put the cover on when not in use to revert to a table.

Enjoy that smoky flavor over grilled?

Go for the smoker. It may take longer to cook, but the taste can’t be matched. Try burning different woods for different flavors.

Sink Don’t tote your dirty dishes in the house. Wash them outside to air dry in the sun. Use the sink to fill pots and cups.

Stovetop/Burner Not everything needs to be grilled.

Plus, you can keep the action all in one place for easy monitoring, and making everything outdoors means more time in the sunshine with family and friends.

Mini-Fridges Use a mini-fridge outdoors to store your grill-ready meat before cooking.

No more walking back and forth to the kitchen. Also use it to store drinks for outdoor parties, allowing easy access to refreshments.

PORK P to mind when you think “barbecue.” But this ork might not be the first thing that comes

underdog will be a surprise sensation at your next backyard gathering. When cooking pork, different cuts can take different times. Most important — get to an internal temperature between 145 and 160 degrees F and let the meat sit for three to five minutes before serving to allow juices to absorb. Enjoy!

Grilled Stuffed Pork Loin by Chef Mike Ingredients About 3 pounds pork loin, butterflied Baby spinach Prosciutto, sliced Cremini mushrooms, sliced thin Red bell peppers. julienned Goat cheese Roasted garlic Greek seasoning

Directions • Use a sharp knife to cut almost all of the way through the direct center of the meat.

From there, pull open the pork loin and slice down the length of each side, maintaining an even 1/2- to 3/4-inch thickness, rolling it out flat on your cutting board as you go.

Cut slowly and evenly. Tenderize the flattened loin before stuffing.

Drinks

Restaurant Burnt Ends Restaurant in Lynden features a stand-out grilled kielbasa sausage. Live-fire grilled over alder and mesquite, this dish is sure to curb your summer barbecue craving.

For a white wine, try the Richlandnative Goose Ridge Winery’s Pinot Gris. Rosé wines are great with fish as well, like the William Grassie Wine Estates Coral Rosé. A Pilsner is the perfect summertime barbeque drink: Pick up a 6-pack of pFriem’s Pilsner, now sold in cans. Apple flavors pair well with pork, so try sipping the classic Dry Cider from Seattle Cider Company.

Shop Local Carne, Alluvial Farms, Samish Bay Cheese & Whey More

• Layer spinach, prosciutto, mushrooms, red bell pepper, roasted garlic, and goat cheese covering the flattened pork. Leave yourself a small edge around the meat for securing purposes.

• Roll the pork into a pinwheel and secure with bamboo skewers soaked in water to avoid charring.

• Season all sides with Greek seasoning.

• Grill pork loin, rolling on all sides evenly, to an internal temperature of 145 degrees F. Remove from grill, slice and serve.

Vegan Options Substitute an acorn squash or pattypan cut in half, cleaned, grill face down about 10 minutes, flip, layer vegan-friendly filling and grill additional 20 to 25 minutes or until desired tenderness.

June 2019 47

CHICKEN Thai Chicken Kebabs With ingredients like fresh pineapple, chopped peanuts, and hot red chili sauce, send your taste buds on a Thai tour of flavor. These kebabs are great at a barbecue.

They’re easy on and off the grill. Just remember to soak your skewers in water.

BEST-EVER MARINADE This marinade recipe has been dubbed the “best ever” and “the only marinade you’ll ever need” by others who have tried it.

Make sure you don’t add any salt; it has a tendency to dry out the chicken. Instead, if you find it needs that extra pinch of flavor, sprinkle on top after grilling.

Ingredients 6 chicken breasts ½ cup oil ½ cup balsamic vinegar ¼ cup soy sauce ¼ cup Worcestershire sauce ¹ ⁄8 cup lemon juice ¾ cup brown sugar 2 tablespoons fresh rosemary 2 tablespoons Dijon mustard 1 teaspoon ground black pepper 2 teaspoon garlic powder

Directions • Combine everything in a large zip-close bag. Add chicken to the bag and place in a bowl (to prevent mess if leakage occurs). Place in the fridge for at least 8 hours or overnight before grilling.

Vegan Option Replace chicken breast with large cauliflower pieces, cut marinade time to 2 hours.

GRILLED CORN WITH COMPOUND BUTTER

BY CHEF MIKE Directions • Soften 1/2 pound of salted butter. Mix with finely chopped red bell pepper and parsley and season with pepper.

• Roll shucked and rinsed cobs in foil and add 1 tablespoon compound butter.

• Grill for about 10 minutes or until corn is tender.

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Drinks

Restaurant

A good tip to follow is “lighter meat, lighter wine.” For chicken, try a dry white, such as the Chateau Ste. Michelle 2017 Dry Riesling. The hops in a blonde ale, like Kona Brewing Company’s Kanaha Blonde Ale, will complement the mild flavor of the chicken. For more of a flavor punch, try Lost Giant Cider Company’s Elderberry Cider.

Liberty Bistro in Sedro-Woolley has a few delicious chicken options, and these guys know their way around a bird. Let them handle the chicken and do the dishes for you!

Shop Local Claus Meats, Skagit River Ranch, Draper Valley Farms

TOOLS Wood Planks

Humidifier

Meater

Chef’s Press

Rib & Roast Rack

Piggyback Bacon Rack

Vegetable Basket

CasusGrill Compostable Grill

Grilling food on a wooden plank gives it a signature flavor. The best combination: salmon on a cedar plank.

Grill large cuts of meat or roasts, whole chickens, or even a turkey. Flip to cook ribs upright.

Racks let air circulate for consistent cooking.

S’mores Maker

Don’t have access to a fire pit? Layer chocolate, marshmallow, and graham cracker in this device, pop it on the grill, and have mess-free s’mores.

Great for meats with longer cooking times. Fill with water, beer, wine, or any other liquid to keep food moist and give it an extra flavor boost.

Prevent bacon grease from dripping down onto your grill.

Corn Basket

This device holds your corn in place so it doesn’t roll all over the grill. It also makes flipping and removing much easier.

Connect this wireless thermometer to your phone app so you know exactly when your food is done.

Easily cook vegetables without fear they’ll slip through the grill grate.

Slider Basket

Make the perfect-sized sliders with this easy-touse form. Put it directly on the grill, flip it, and serve up some great, and uniform, sliders.

Use these weights on top of almost anything to speed up cooking times. It’s also great for marinating.

Lights with a match, heats without flames to 600 degrees F in minutes and remains hot for an hour or more.

Hot Dog and Sausage Griller

Don’t let your hotdogs and sausages roll around on the grill. Control the roll for an even cook.

June 2019 49

STEAK

S ways, and there are so many recipes out there teak can be prepared in so many different

inspired by different cultures. From Southern-style steak — with either a bit of a kick from chili powder or slathered in barbecue sauce — to Japanese teriyaki steak, or French steak-frites, or Mexican carne asada. So many different places throughout the world prepare their steak in different ways, but one thing remains common: it’s delicious.

Hawaiian Petite Sirloin

by Chef Mike

GRILLED PINEAPPLE SALSA

RED PEPPER COULIS

Ingredients

Ingredients

Ingredients

2 cups diced pineapple ¼ cup diced red pepper ¼ cup diced red onion 3 teaspoons parsley, chopped 3 teaspoons olive oil Juice of 1 lime Salt & pepper to taste

2 red peppers 1 cup sugar 1 cup water 1 tablespoon Sriracha Salt & pepper

4 eight-ounce petite sirloins 2 cloves garlic 2 teaspoons fresh ginger 1 cup soy sauce 1 cup pineapple juice ½ cup brown sugar

Directions • Mince garlic and ginger. Combine remaining ingredients and whisk until brown sugar has dissolved.

• Prepare grilled pineapple salsa and red pepper coulis.

• Grill petite sirloins to desired temperature.

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Directions • Combine all ingredients.

Use as garnish.

Directions • Roast peppers in the oven at 425 degrees F until skin is blistered.

Move peppers to a glass bowl and cover. Sweat for 10–15 minutes.

• Combine the sugar and water and boil until sugar is dissolved.

• Peel skin off the peppers and discard seeds.

• Puree the peppers and slowly add the sugar water (you won’t need all of it) until desired taste and consistency is reached. Season with salt, pepper, and Sriracha to taste.

Expert Advice Ree Drummond Cold steaks make it hard for the heat to permeate the meat’s center.

Allow the steak to warm for 30 minutes at room temperature before cooking.

Larry Olmstead Let it sit again for 10 minutes after cooking. Allowing a rest time will redistribute the juices throughout for better flavor and texture.

Martha Stewart Don’t fear over-seasoning. Aggressively coating the steak will give it a better sear. Season, then let it rest so flavors can sink in.

Mike Siggers Using fresh meat yields better results. If you do use frozen, thawing it properly can increase quality.

Degree of Doneness Rare Temp 125 F Cold red center; soft

Medium Rare Temp 135 F Red center; firmer

Caribbean Jerk Steak by Chef Mike Ingredients 2 pounds flank steak ¹ ⁄³ cup flat-leaf parsley 2 cloves garlic 2 teaspoons fresh ginger Juice of 1 lime 1 small onion 2 tablespoons fresh thyme 2 tablespoons soy sauce 1 teaspoon allspice

Medium

1 teaspoon black pepper 2 tablespoons brown sugar ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon salt 1 tablespoon oil 1 jalapeno 1 red bell pepper

Temp 145 F Warm pink center; firmer

Medium Well Temp 150 F Warm all the way through; little pink

Well Done

Directions • Chop parsley, garlic, onion, thyme, and green onion. Add to food processor with the rest of the marinade ingredients. Marinade |steak for at least 4 hours.

Temp 160 F No pink

Veggie Option Substitute egg plant steaks for the flanks and cut marinade time to 30 minutes.

Cut Chronicle

• Grill steak to desired temperature.

MANGO RELISH Ingredients 1 small mango, diced ½ red onion, diced 1 red pepper, diced ½ jalapeno, diced

2 teaspoons pineapple juice 1 teaspoon honey 1 clove garlic, minced 2 teaspoons olive oil

Directions • Combine all ingredients. Serve atop steak.

Filet Mignon

Sirloin

Strip

Tender sssss Flavor Mild Cost $$$$

Tender sss Flavor Rich Cost $$

Tender ssss Flavor Mild Cost $$

COCONUT RICE & BEANS Ingredients 2 tablespoons cilantro, chopped 1 clove garlic 1½ cups short grain white rice 1 onion

1½ cups coconut milk 1½ cups chicken broth 1 teaspoon salt 1 can black beans, drained and rinsed

Directions • Sauté onions and garlic. Add coconut milk, chicken broth, and salt. Combine beans with rice and cover until cooked thoroughly, about 25–30 minutes.

Garnish with chopped cilantro.

Flank

Rib Eye

T-Bone

Tender ss Flavor Mild Cost $$

Tender sssss Flavor Bold Cost $$$

Tender ssss Flavor Juicy Cost $$$$

Shop Local Addies Angus Ranch, Sweet Grass Farm, Matheson Farms June 2019 51

OUTDOOR SPACES Seating Variety Use a variety of seating options to create an eclectic feel. Using pieces like benches and smaller stools can create more seating space than traditional chairs.

Outdoor Couches

Fire Pits

String Lights

Large, comfy sofas outdoors are a great spot for backyard happy hours.

Consider a couch in an “L” or “U” shape to allow for easy conversation. Decorate with large, colorful throw pillows.

A fire pit is a great spot for after-dinner relaxation. It helps keep everyone warm on cool Pacific Northwest summer evenings. And one word: S’mores.

Ample lighting outdoors after dark can be tricky. String lights not only mimic a starry night sky, but they give off the perfect ambient lighting for dinner parties.

Indoor-Outdoor Connection

Attention to Detail

Tile

Having large glass doors that connect indoor dining with outdoor dining is a great way to sustain the flow of a party and provide extra seating. Keep the design similar in both areas; use the same finishes and colors.

Refining the smaller pieces in your outdoor space will bring the design together. Add cushions to hard wooden chairs, drape throw blankets over furniture for chilly nights, and try incorporating interesting lighting, like lanterns.

Using tile outdoors might seem unconventional, but it’s practical, easy to clean, and allows for more design opportunity. Choose a tile with bright colors or patterns for an outdoor patio.

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Burger Breakdown Bun Chef-turned-writer Lindsay Mattison recommends a soft brioche bun.

AMERICANA N cuisine than burgers and hot dogs. We’ll ame a more classic American summer

Onions Use red onions for taste and color.

wait. Hamburgers are a summertime staple, and we’re here to help you make the perfect one. And hot dogs aren’t just for kids anymore; with ingredients like peanuts, jalapenos, and cream cheese, adults can get in on the fun, too.

God bless America.

Lettuce Chilled iceberg lettuce adds crunch and freshness.

Drinks

Sauces Apply sauces like mayo or barbecue to the top bun.

Tomato Tomatoes provide juices that are essential to the burger’s flavor.

Cheese A sharp cheddar won’t get lost in all the other flavors.

Meat Use ground chuck to create the perfect patty. Get one with 80/20 fat content.

Pickles Put below the patty so they don’t overpower the tomatoes.

Ketchup/Mustard Apply ketchup and mustard to the bottom bun, so they’re closer to the tastebuds and won’t affect the sauce on the top bun.

Vegan Options Instead of a traditional beef patty, try a black bean, white bean, or portobello mushroom patty.

Any red-meat friendly wine, like a cabernet sauvignon, would pair well with a juicy burger.

Pick up a bottle of Cabernet Sauvignon from Dynasty Cellars. An IPA is great with a burger or a hot dog, like the Seattlebrewed Elysian Space Dust. Even people who don’t often reach for IPAs claim to love this one. If you want to balance saltiness with a little sweet, grab a can of Single Stroke from Herb’s Cider.

Restaurant Let’s face it, sometimes it’s easier to leave the grilling to the experts. If you’re in this boat, don’t worry! The Filling Station in Fairhaven has you covered for any and all of your burger needs.

Tips for Tops Hot dog toppings are as versatile as the human palette. Upgrade your hot dogs from kids’ food to culinary masterpieces with some of these unconventional toppings: Roasted Peanuts Combine the two best foods at baseball games.

The saltiness of the peanuts complements the savory flavor of the hot dog.

Mango Salsa The fruit adds some natural sweetness and the salsa’s other ingredients provide a little heat.

Peaches The surprising satisfaction of sweet-and-salty will leave you speechless.

Popcorn Back to the ballpark: Popcorn adds a crunch and butteriness that complements the ‘dog well.

The Texas Dog Jack up your hot dog with all-meat chili and top with jalapenos.

Washington Classic Slather the bun in cream cheese, add the hot dog, and top with Sriracha. Just try it.

June 2019 53

FISH

S cuisine here in the Pacific Northwest. It’s

almon has such a strong influence on our

a milder fish, making it easy to prepare to anyone’s taste. Salmon also comes in a surplus around here, so it’s always easy to find at a reasonable price. Whatever you’re in the mood for, fish is a great summertime barbecue entree.

Dijon-Glazed Salmon

by Chef Mike Ingredients 2 pieces fresh Coho salmon ½ cup Dijon mustard ½ cup honey 2 tablespoon mayo 2 tablespoon lemon juice

Directions • Grill salmon to about 140 degrees F, (approx. 8 minutes each side). For best grill marks, bring your grill grates to temperature and brush or spray olive oil on them. Cook presentation side down first and then flip to finish.

• Brush on Dijon glaze to cover entire piece. Salmon may be grilled with or without skin, according to preference.

Side Salad A fresh, flavorful salad is great for summertime. For a salad with lots of color, try the salad Chef Mike Siggers made to accompany his Dijon glazed salmon.

Ingredients 1 avocado, sliced ½ red bell pepper, julienned 1 jalapeno, diced 1 orange, supremed 1 cup arugula 1 teaspoon olive oil

Shop Local (fish and shellfish) Skagit’s Own Fish Market Community Food Co-op Lummi Island Wild Seafood Producers Cooperative Taylor Shellfish Finkbonner Shell Fish

Directions • Combine the avocado, red bell pepper, jalapeno, and orange with the arugula. Add the olive oil and toss.

Finish with salt and pepper to taste.

Vegan Options Make a fishless filet by mashing chickpeas and finely chopped veggies with brown rice breadcrumbs to form the filet. Mimic tastes of the ocean by incorporating kelp, Old Bay Seasoning, and lemon juice.

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Drinks

Restaurant

GLM Winery’s Rock Flour sauvignon blanc will pair well with the more mild, white fish. A rosé, like the 2017 from Maryhill, will also complement seafood.

As for beer, go with Aslan’s Classic Light Lager. Lost Giants Cider Company’s Pineapple Cider is the perfect companion for white fish on a summer day.

Few places in the Pacific Northwest do fish better than those in the San Juan Islands. Cask & Schooner Public House & Restaurant in Friday Harbor has cast their net over a wide array of tasty seafood dishes.

SHELLFISH P people love it. At the stores, you can buy

reparing shrimp is easy, it’s tasty, and most

shrimp raw or pre-cooked, with or without tails, marinated, dipped, topped, and pretty much any other preparation you can think of.

However, nothing beats throwing some shrimp on the barbie for that warm, fresh-grilled flavor.

Cajun Shrimp Scampi

by Chef Mike Ingredients 20–25 jumbo shrimp peeled, tail on 1 pound andouille sausage 1/2 pound salted butter, softened 4–5 cloves of roasted garlic 1 teaspoon fresh parsley, finely chopped 1 teaspoon fresh thyme, finely chopped 1 tablespoon fresh Parmesan, grated 1/4 cup olive oil 1 teaspoon ground black pepper 1 teaspoon Cajun seasoning for one pound shrimp

Directions • Grill shrimp to an internal temperature of 140 degrees F, set aside.

• Grill andouille sausage and slice diagonally, set aside.

• Combine garlic, herbs, and olive oil in a food processor until finely chopped. Saute with butter until blended evenly. Add sausage first and mix well, allowing butter to absorb sausage flavor.

Lobster Grilling lobster tails at home is actually quite easy. The hardest part is making sure you have sharp enough tools to cut through the hard exterior and not cut yourself in the process. Making lobster at home can be relatively inexpensive as well. Just like with crab, use a concentrated combination of butter and lemon for dipping.

Restaurant Friday’s Crabhouse in Friday Harbor is a must for shellfish. You can’t go wrong with a heap of fresh oysters or Dungeness crab while you watch for whales in the waters just outside.

Drinks A sweet white wine will pair well with all shellfish. Try the 2016 Sweet Riesling from Vartanyan Estate Winery or the Rosé from Dynasty Cellars, both local to Bellingham. Two beers that would pair great with shellfish: a lowABV hefeweizen, like the classic from Pyramid, or a fruity gose, like Kulshan’s Blood Orange Gose.

• Add shrimp last and remove from heat while mixing to avoid overcooking.

• Optional garnish: tomato concasse and slivered green onions.

Vegan Option Replace the shrimp with pieces of canned jackfruit in brine, rinsed and core removed.

Use Tofurky Artisan andouille sausage to keep the Creole flavor in the dish.

June 2019 55

DRINKS

Raspberry Mango Sangria Ingredients

Strawberry-Peach Moscato Slushie

Rum Punch

Blend half a bottle of Moscato with 2 cups of frozen peaches and 2 cups of ice. Fill glasses half full. Blend the second half of the Moscato with 1 to 1 1/2 cup of strawberries and 1 cup of ice. Pour on top of the peach in glasses to create a color-block effect.

Fill a wine glass with ice. Combine 1 ounce of a white rum with 1 ounce of a mango rum and pour over the ice. Separately, combine 1 1/2 ounces of cranberry juice, pineapple juice, and orange juice. Add to the glass.

Garnish with pineapple slice. Drink up, me hearties.

Strawberry Mint Vodka Lemonade Combine vodka, like Chuckanut Bay Distillery’s Wheat Vodka or BelleWood’s Vodka, with lemonade, a 3/4 cup of sliced strawberries, and a pinch of chopped mint leaves. Muddle until the fruit is slightly mashed and juicy. Fill a glass with ice and add more strawberries and mint on top. Pour the vodka mixture over.

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1 bottle semi-sweet white wine, like Samson Estate’s Chardonnay 2 cups mango nectar 2 cups ripe mango, diced 1 cup raspberries ½ cup peach schnapps ¼ cup packed mint leaves 1–3 tablespoons sweetener

Directions • Add all ingredients to a pitcher.

Refrigerate at least 2 hours.

Pour seltzer water on top to serve.

Tequila Kiwi Smash

Mermaid Lemonade

In a mixing glass, muddle a kiwi, some mint leaves, and 1 teaspoon of sugar (or agave nectar). Transfer to a shaker and add 1 1/2 ounces of tequila. Blue Spirits Tequila, based in Chelan, makes a great lime tequila. Add a handful of ice and shake vigorously. Pour into a chilled glass, straining optional. Top with club soda.

Put 1/4 cup of ice in each glass. Pour a splash of blue curaçao and 1/4 cup of Valley Shine Revolution Rum (or your favorite brand) into the glass, then add another 1/4 cup of ice. Mix in a 1/2 cup of lemonade. Skewer a lemon slice and two maraschino cherries on a paper umbrella for garnish.

DESSERTS

Grilled Peaches with Crème Anglaise and Raspberry Sauce by Chef Mike Cut two to three peaches in half and pit. Spray grill grates with non-stick spray and grill peaches face down until you have your grill marks. Flip the peaches, reduce heat to low and move to cooler part of the grill. Grill slow and low until tender. Remove from heat and immediately dust with granulated sugar.

RASPBERRY SAUCE Ingredients 4 cups raspberries 1 teaspoon lemon juice 2 tablespoons cornstarch 1/4 cup granulated sugar 11 ⁄8 cup water

Directions • Combine 1 cup of water with the sugar and lemon. Bring to a boil.

CREME ANGLAISE Ingredients 3 egg yolks, refrigerated 1 vanilla bean ¼ cup granulated sugar ¼ cup milk, whole or reduced fat 1 cup heavy cream, thickened

Soak pineapple disks in a marinade of rum, brown sugar, cinnamon, and vanilla extract for at least 30 minutes.

Grill on low heat for three to four minutes on each side. Spoon vanilla ice cream on top.

Directions

Strawberry Shortcake

• Combine sugar, vanilla, milk, and cream in a pot and bring to a simmer. Be careful not to boil as it will cause the milk to break. Put the egg yolks in a separate bowl and refrigerate.

Grill pound cake slices on medium-high heat for only two minutes per side. Top with whipped cream and strawberries.

Eat with a fork, or use a second slice of pound cake to eat it like a sandwich.

• Bring mixture to a light boil.

Combine 1 ⁄8 cup water and mix.

• Remove pot from heat and slowly incorporate the cream mixture into the chilled egg yolks by whisking quickly. Don’t add the hot mixture too fast or you’ll cook the eggs.

• Slowly add cornstarch to pot.

Sauce will thicken. Remove from heat and strain to remove seeds and any inconsistencies.

• Add the entire mixture back to the pot and continue whisking quickly.

Heat very slowly until the mixture begins to thicken.

• Puree the raspberries and add.

Pirate Pineapple

S’mores Whether you’re at home or at a campsite and only have access to a grill, you can still enjoy the best summertime treat. If you’re craving a s’more, simply remove the grate from the grill and roast the ‘mallows over the flame. Assemble and enjoy as always.

Something my family does: Add some fresh strawberries for a fruity contrast to the rich chocolate.

June 2019 57

Students

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Have a Say

M

ay is graduation month for many colleges and universities. For most of us, college is well back in our rearview mirror. We have our own memories of what college life was like a few decades ago, and it probably didn’t differ radically from the generations before us. But that’s not the case today. For a host of reasons, among them technological advances, skyrocketing tuition, and decades of stagnant job growth, college students live different lives than we did. So we asked four students, each of whom attend or recently attended local schools, to tell us about their experiences. Here’s what they had to say.

— Meri-Jo Borzilleri

June 2019 59

Accepting My Mistake Briefly Attending ‘Wrong’ School Taught Me to Think for Myself Written by Hayley Major Photographed by Zoe Deal

I

n high school, I took many advanced classes and was the “smart friend” who my friends turned to for help, making me feel too good or too smart for many of the smaller universities I was pursuing. Part of the problem was that, despite all the things I knew, there was one big thing I didn’t — what I wanted to do with my life.

“

... despite all the things I knew, there was one big thing I didn’t — what I wanted to do with my life.

”

I didn’t know where I wanted to go, and I didn’t have a “dream school” that many of my peers had. I spent a lot of time trying to figure out what I would be happy doing for the next 50ish years. I liked my government class, so I decided to pursue political science. I ended up applying to three schools, none of them being the smaller schools I had been drawn to previously. I knew throughout the whole process that none of the schools that I applied to made me excited about my future, but they would impress my family, friends, and future employers.

When acceptances rolled in around February, I began to feel the stress that comes with making important decisions.

I got into all three schools. What would normally be a cause for celebration only applied more pressure to me. I didn’t know what I wanted, so I decided to look at what other people wanted for me. My family wanted the best for me so they, naturally, wanted me to go to the most renowned school that I got into. I was facing this pressure while I was also coming up on a deadline for accepting an offer.

I wanted to make my family proud, but I also let my ego get in the way. I decided on the school that my family wanted for me and the one that I thought would make me look the best. However, when I got there, none of those reasons mattered anymore. I was no longer surrounded my family, and my peers had moved on. I was alone with the decision that I had made, and only then did I realize it was the wrong one. I had let others’ opinions and visions for me overrule the process I needed to go through on my own.

“ 60

I was alone with the decision that I had made, and only then did I realize it was the wrong one.

BellinghamAlive.com

”

I don’t blame my family for what went wrong at university.

It was a result of how I dealt with the pressure. At the end of the day, I was the one who accepted the offer and went to a school that I wasn’t excited about. However, I might not have picked that school if my family hadn’t been so vocal in my decision.

Now I am attending Whatcom Community College this year, and I’ll finish in the spring with my associate’s degree.

In the fall, I plan on transferring to Western Washington University (one of the schools I originally liked but didn’t apply to) and double majoring in history and political science.

My life may not be how I pictured it, but I’m proud of the decisions I’ve finally made and where they’re leading me. •

False Starts, Then an Epiphany into a full-time job, and I continued with that line of work for several years. After many years of this, I reflected on the aspects of my unfulfilling job that I actually did enjoy: financial, administrative, employee relations, and business strategy — none of which my degree had prepared me for.

Going through my mail one day, I came across a small booklet from BTC and decided to thumb through it out of curiosity. A seed of an idea planted in my mind. As my job in retail became less and less satisfying, that seed in my mind began to grow until eventually I explored BTC’s website and then visited the campus to learn more.

I had strong, negative feelings about going back to school since my first go-around ended in such a flop. But I was getting desperate and did not want to spend the rest of my life working in retail. I pushed my reluctance aside and took the plunge into college life once more.

“ Written by Josh Cochran Photographed by Zoe Deal

I

always knew I wanted a college education, but it took me quite a while to figure out what I wanted to do for a career.

Like many students, my college planning started in high school. I took plenty of career aptitude tests and personality quizzes to fine-tune what I would be good at and what career options matched up with my test results.

I stuck with what I was told and began working my way through an associate’s degree and then onto a bachelor’s degree. About halfway through my progression at Western Washington University, I realized that the career I was working toward wasn’t something that I actually wanted to do. So I switched to another major and continued with my education.

Not having a career goal in mind didn’t worry me because I was told repeatedly that having a bachelor’s degree will make me a very marketable job candidate in whatever direction I decided to go. After my 2012 graduation, where I received a degree in cultural anthropology, I quickly realized that wasn’t the case. My biggest takeaway from that moment was mistakenly trusting my high school self to know what was best for my adult self and rushing into a college education immediately after high school to complete that goal.

This brings me to why I am now a student in my early 30s attending Bellingham Technical College.

Throughout my initial college life, I worked a part-time retail job and when I graduated, that part-time job turned

I pushed my reluctance aside and took the plunge into college life once more.

”

I was self-conscious returning to college as a 30-year-old but quickly realized that there seemed to be a lot more people at BTC my age than I thought. My mindset was to go to school, get my degree as fast as possible, not spend time making friends or doing anything extra, graduate, and finally get a job and start a career more fitting for my adult life. Halfway through my first quarter at BTC, my stubborn mindset was gone, and I could tell that BTC was going to completely change my life.

As my June 2019 graduation date grows nearer, I can happily and confidently say that I am a different and better person than I was when I started at BTC. I quit my retail job and got involved with student government and was elected the director of finance with the Associated Student Body of Community and Technical colleges. Next month, I’ll be getting an associate’s degree in accounting.

“

Life is definitely busy for me, but it is the kind of busy that leaves me happy and fulfilled.

”

I can attest to the quality of my education so far because I was offered a part-time job at a local Bellingham business, putting my studies in accounting to practice as a bookkeeper/ office administrator and will be full-time once I graduate. Life is definitely busy for me, but it is the kind of busy that leaves me happy and fulfilled. •

June 2019 61

American Dream, Revised For Young Professional, College Loans Mean Scraping By

“

While it’s true that higher education opens doors to career opportunities, it’s truer that it’s an extreme financial burden that extends beyond the four years spent on campus.

”

Written by Lindsey Major Photographed by Zoe Deal

B

eing a Coug has always been one of my proudest choices. I loved my life on the Palouse, but I had to transfer to Washington State University Everett due to the costs associated with living on and attending the Pullman campus. Transferring alleviated the housing costs after I moved in with my dad. He lives an hour away from Everett, but nonetheless, this saved the rent checks every month. I got a job which paid decently and I loved. However, I was still finding myself unsatisfied with the number in my bank account. The cost of gas was proving to be a bigger expense than I thought, driving at least two hours per day.

I picked up a second job during my junior year of college.

I was now balancing a full-time student workload, two parttime jobs, and knew at some point I was going to need an internship. Nearly 1 million of the 1.5 million internships in the U.S. are unpaid, according to the Guardian. I was forced to leave a paying job to fulfill the internship credit required by my program.

When I got a job in Bellingham, I was thrilled that my adult career was finally taking off. After having spent three months without a job over the summer, I knew I’d have to move in with family temporarily while I accumulated some weight to my checking account. What I did not expect, however, was the cost of living in Bellingham. Despite a job market that pales in comparison to that of the same

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market 100 miles south, the housing costs are relatively the same. With an entry-level job and student loans, I feel like I’m going to be living with my family indefinitely. With what I can afford to pay per month on my student loans, I’ll be paying them off for the next 10 years.

December 2018 marked six months after graduation.

I cringed as I set up all the direct transfers to cover my student loans. With the salaries entry-level professionals are given, I now have less than $800 per month in income after my loan payments.

To shed a little perspective, average tuition costs in the 1980s were about $9,438. Today, students face a price tag on average of $23,872 according to Business Insider. Adjusted for inflation, entry-level salaries have risen about 2.9 percent between 1988 and 2016, while the cost of public university has risen by 183 percent, according to calculations by MarketWatch.

While it’s true that higher education opens doors to career opportunities, it’s truer that it’s an extreme financial burden that extends beyond the four years spent on campus. The challenges students face now are much different than those faced by previous generations. So many peers of mine have stated that their dreams are not to own a mansion and several sports cars, but to rather afford rent, groceries, utilities, and other necessary monthly costs without having to worry or stress about paying them. The American Dream is no longer about wealth; it’s existence. •

Students of Social Media Being Constantly Connected on Campus Can Be Isolating Written by Mckenna Cardwell Photographed by Zoe Deal

A

s a college student, my life is intertwined with social media to a point of inseparability. We students use it for work, as well as play, and nearly everything in between.

Walking to class, and dodging the students with phones up to their faces, I can’t help but notice how the lives of people my age are subjected to the constant pressures of being “connected” at all times.

When broken down, a window is just glass and a wooden frame. But in its entirety, a window provides a brief glimpse into the private life of another. And like in the 1954 classic movie, “Rear Window,” there are limitations to that view.

What you can’t see is sometimes left to speculation.

Social media is the modern, ever-present version of this window. Yes, it makes the world a smaller place, but simultaneously it holds the potential to separate us from the truly human elements of life, like heartache, emotional intimacy, and struggle.

“

You share the photos showing your best angle or your most picturesque trip, not your day-to-day life.

”

Consider social media in the context of the photo-sharing app, Instagram. What people typically choose to portray on their accounts are the brightest, happiest moments of their lives. You share the photos showing your best angle or your most picturesque trip, not your day-to-day life. In addition to close friends and relatives, users can follow accounts of people they’ve never met — people who have gained a massive following on Instagram for being attractive and posting attractive photos of their life. These accounts are a regular occurrence, giving the appearance that seemingly dream-lives are the norm for many.

When you are experiencing times of loss, of self-doubt or insecurity, the overwhelming influx of beautiful people living beautiful lives only makes your situation feel even more isolated. Why don’t I look like that every day? Why am I not doing fun things all of the time? It must be something wrong with me.

College is a time when people are going through times of transformation and, therefore, are subject to insecurities.

I remember sitting alone in my dorm room, studying, and scrolling through photo after photo of my friends hanging out together. It made me feel unimportant and small at a time in my life when I was already unsure of myself.

“

It made me feel unimportant and small, at a time in my life where I was already unsure of myself.

”

Let’s bring logic back into the equation for a moment and say that, of course, no one’s life is picture-perfect at every moment. We must remind ourselves that this is a controlled, edited version of people — a glimpse into what their true life contains. What’s more likely is they are also people facing life’s hardships while hiding behind perfect lighting, extravagant trips, and expensive outfits.

And I know what you’re going to say. We (the social media generation) bring it upon ourselves for continuing to subscribe to these apparitions of perfect lives by being involved in social media. And we do. We bring this additional element of hardship upon ourselves, usually at a time in our lives when we feel the most lost, the most doubt, and the most insecure. Because we crave to be connected.

But as we desperately seek to create real, meaningful connections, we can’t look to social media for the answer.

To find that, we need to leave the window and step outside. •

June 2019 63

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HABITAT Home Remodel Tips and Tricks · Featured Home

A Hidden Sanctuary Bellingham Couple Transforms Yard into Asia-Inspired Escape WRITTEN BY EMILY STOUT PHOTOGRAPHED BY KELLY PEARCE

W

hen Terry and Jackie Lehmann moved to their Bellingham home, just north of Lake Whatcom, the backyard consisted of little but grass and a small deck. After 25 years of work, it has been transformed into an oasis, inspired

by Terry’s appreciation of Chinese and Japanese culture. “For me, it’s so tranquil,” he says. The Lehmann’s interest in travel grew with the garden — they’ve now been to China five times, each trip sparking new ideas. Terry spends the warm months perfecting this ongoing project.

He builds something new each year — a patio, a gate, a structure for sitting. He goes to all the seminars and design classes he can and is part of the Whatcom/Skagit Bonsai Society, where he has learned to nurture and trim small trees, like Japanese maple and jade. “I’ll be done when my body’s done,” he says.  … continued on next page

HABITAT Featured Home

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A traditional Chinese tea house was constructed in the back of the garden.

Built out of bamboo poles, it is the perfect place to sit and listen to the relaxing sounds of the waterfall.

Sculptures stand guard over the trees and plants. Terry has acquired them from several places over the years, including antique stores and the Seattle Home Show, which he attends every year.

A stone path meanders underneath a trellis covered with climbing hydrangea.

Terry’s daughter, Heather, was married under the trellis, and he took it home after the wedding.

Terry stands in the sunlit greenhouse, where he cares for some of the plants before putting them in the garden.

June 2019 67

HABITAT Remodel

Geometric Tiles Add Pop to Condo Bathroom Revival WRITTEN BY JENNIFER RYAN | PHOTOGRAPHED

BY KATHERYN MORAN PHOTOGRAPHY

A

fter adding new paint, clean white trim and doors, window coverings, and making a few changes in the kitchen, it was time to bring new life to this Bellingham condo bathroom.

Removing the bathtub and replacing it with a shower was the top priority.

Updating the vanity, flooring, and wall color was also on the agenda.

My client, a mathematician and master at origami who also likes bright color, needs a special sort of bathroom.

What would make my client smile? A bright geometric pattern with a bit of a twist. By painting the walls white, installing white floor and wall tile, along with adding a white vanity, I was able to create a bright feature wall that wasn’t too overpowering.

The geometric tiles became the pop of color on an otherwise blank canvas.

Finding colored hexagon tile became a challenge. I found an abundance of whites and grays, mostly in small sizes, but not much color. I also wanted a tile larger than the common one- to two-inch variety. I contacted Clayhaus Modern Tile in Portland, Oregon, because I had heard that they customcolor their tiles and have many shapes and sizes. I found out they had the perfect size and shape of tile, and I could get most any color I wanted!

Sample colors were ordered and a design for the feature wall created. I didn’t want the bright colors to be too much, so I thought a random pattern with a lot of white would work well.

It turned out to be a nice nod to my client’s background, fun to look at, and a great conversation piece!  68

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A Place for All Seasons Railroad Pub & Pizza WRITTEN BY LINDSEY MAJOR AND KELLY PEARCE PHOTOGRAPHED BY KELLY PEARCE

R

ailroad Pub & Pizza in downtown Burlington opened in August of 2016. The owner, Nick Crandall, originally rented the space for his coffee business. When he decided he no longer wanted to participate in the highly competitive coffee industry, he bought the building and transformed it. Now, the space is full of beautiful hardwood, like tall bar tables and the live-edge native wood bar top. A large fireplace in the center of the room, even when unlit, creates a cozy space perfect for eating some great artisan pizza, salads, or sandwiches, and enjoying a pint of local beer. Railroad features 13 rotating craft on-tap options, such as Menace Brewing Co. or Boundary Bay, depending on the day. On an unseasonably warm spring afternoon, the two of us took a little road trip south from Bellingham to give Railroad a try. … continued on next page

… ATMOSPHERE Lindsey I’ve been to Railroad twice now, each in wildly different settings. The first was in the middle of a storm in December, and the second was on a brilliant sunny day in March. Both were absolutely delightful. On the cold December day, the warm wood of the restaurant was cozy and cabin-like. In March, the open garage-door-style windows brought in sunlight, warmth, and fresh air. If I lived closer to Burlington, I’d probably frequent this place just for how nice it is to sit inside. Instead, I’ll just make sure I stop by when I’m in the area, even if it’s just for a pint.

Kelly Having never been to Railroad before, but having plenty of other pizza pub visits under my belt, I was unsure of what could surprise me about this location in Burlington. Unlike so many places where I’ve grabbed a slice, this building seemed open, airy and could comfortably seat whomever wanted to come watch a game on the large TV in the center of the room.

The open windows provided a cool breeze and it felt like spring was finally coming to the Pacific Northwest.

FOOD Lindsey I ordered the Train Wreck pizza ($14), named for the bar down the street, also owned by Crandall. It’s topped with red sauce, fresh mozzarella, Parmesan, red onion, pepperoni, green bell peppers, black olives (I don’t care for olives, so I ordered without), Jack Mountain Meats ham, and Italian sausage from the same label. These toppings all combined beautifully and were delicious, but the real showstopper was the crust. The 24-hour-aged dough is sweetened with malt from Skagit Valley Malting. I’m going to stop writing about it so you can get out and try it that much faster.

Kelly I picked the Wild Funguy Formagio ($14) for my pizza choice that day, even though I’m usually a plain-cheese kind of girl. Packed with veggies, it features fresh ingredients like roasted wild mushrooms, mozzarella, red pepper, herbed ricotta, Reggiano Parmesan, extra virgin olive oil and a dash of parsley. If you’re not fully on board with a typical

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meat-lovers style, but you still want a full, savory taste, this is the option for you. The gorgeous crust aside, this satisfied my love of cheese and my craving for vegetables.

EXPERIENCE Lindsey Construction was going on in the kitchen, with some tools and supplies on the sidewalk. While vehicles took up some spots, parking in downtown Burlington is superb. Street parking abounds, but if you can’t find that, Railroad has its own adjacent lot. Kelly and I arrived and sat next to an open window, which was lovely. I ordered a pint of Fremont Brewing Company’s Universale ($6), and let me tell you, sitting in the sunshine sipping a 16-ounce of a local favorite is one of the best experiences you can have.

Kelly Having never stepped foot in Burlington before, I think we came at one of the best times. The sun was out, which meant a lot of people were parked along the main streets, but we still found a close parking spot. The pub was spacious, and the few parties already eating were being helped by a friendly server who made sure we had water and menus right away. Though we learned that the owner was working on construction for the pub’s kitchen, I could barely hear any noise from the main area. Lindsey and I were able to take our time ordering, chatting, and enjoying our meals.

OVERALL Railroad Pizza is a must-hit spot in Burlington, whether you’ve lived there all your life or you’re passing through for the day. It has all the charm of a rustic pub, complete with a large TV to watch games, and quality food and drinks to boot. The friendly wait staff invites you in, and the delicious pizza makes you want to stay longer to enjoy a beer or two. Family, friends, coworkers, and first dates could all congregate at this mellow pub and have a great time chowing down on some Burlington food fare.  122 S. Spruce St., Burlington 360.982.2133 | railroadpizza.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.

occasions, anniversaries, and graduation celebrations, but it’s also a place you’ll want to go to any day. Black Forest makes their steaks different than most other steakhouses: They broilsthem in a 1,600-degree oven, leaving the meat tender and flavorful.

CAMBER COFFEE Coffeehouse, American 221 W. Holly St., Bellingham 360.656.5343, cambercoffee.com Camber is more than a coffee shop.

Customers can decide to order at the counter for a quicker bite, or enjoy table service for a more traditional restaurant experience.

Throughout the day customers will find a full menu for breakfast (or brunch depending on your wake up time), lunch, and dinner.

The food is best described as “new American comfort.” Breakfast items include hearty favorites that are given an upscale facelift, like buttermilk waffles made with whole grains and served with European butter — richer than the American version. The lunch and dinner menu features a half-roasted chicken with summer squash and fennel.

WHATCOM

FAT SHACK American

ANTHONY’S HEARTHFIRE GRILL Steak, Seafood

Popular items are burgers, wings, and their specialty: densely packed sandwiches. The typical “fat” sandwich is some combination of grilled steak and fried chicken, along with cheese and a host of sides, all pressed inside a fresh hoagie roll. It is not for the meek, or for someone looking for a salad bar.

But along with its unapologetic embrace of deep-fried food, the Fat Shack serves up some surprises. Its hamburger is hand-pressed, handseasoned Angus beef that’s never frozen, said co-owner Taylor Martin, and is served on a soft, rich brioche bun. The Philly cheesesteak meat is ribeye from Spokane, flash-frozen.

Taylor, his brother, Marcus, and dad and mom Mike and Lori own the place. Don’t call what they serve here fast food, says Lori.

“We don’t have a bunch of prepped food,” she said. The Martins take time to cook things right, like allowing chicken fingers to fry for eight minutes to produce just the right crisp.

Sunday’s 50-percent-off wings special has become wildly popular, says Mike.

7 Bellwether Way, Bellingham 360.527.3473, anthonys.com Anthony’s Hearthfire Grill serves the same quality food we’ve come to expect and love from Anthony’s other restaurants. The Hearthfire menu speaks to the everyday eater, not just the special occasion treat of Anthony’s.

Seasonal items, like peaches or huckleberries in the summer, complement salads, entrees, and drinks. Steaks, seafood, and items on the Woodfire rotisserie round out the selections.

BAYOU ON BAY Cajun/Creole 1300 Bay St., Bellingham 360.752.2968, bayouonbay.com Bayou On Bay serves a wide variety of classic Cajun/Creole dishes, such as gumbo, jambalaya, po’ boy sandwiches, and hush puppies, to name a few. A house-made remoulade, which accompanies many of the dishes, is worth the trip alone. The bar offers an extensive list of drink options. Bayou on Bay is a must for foodies as well as people just looking for a satisfying meal.

BLACK FOREST STEAKHOUSE German, Steak 638 Peace Portal Dr., Blaine 360.306.8342 Black Forest Steakhouse offers a versatile dining experience. It’s fancy enough for special

414 W. Bakerview Rd., Bellingham 360.366.8752, fatshack.com

LITTLE CHEERFUL American 133 E. Holly St., Bellingham 360.738.8824 Little Cheerful is a bustling breakfast spot.

This popular restaurant is a place where customers can enjoy a mouthwatering meal over conversation or the newspaper. Located on a corner in the middle of downtown Bellingham, the cafe has maintained its popularity through the growth of breakfast cafes in the area. Little Cheerful has something

Dining Guide

DINE

on the menu for everyone, even the picky eater: gluten-free, vegetarian, vegan and omnivore.

A specialty for which Little Cheerful is wellknown is its eggs benedicts — specifically, its Crab Cake Benedict. The dish contains two perfectly browned crab cakes atop toasted whole wheat English muffins served with poached eggs and homemade hollandaise sauce, and avocado slices and the cafe’s famous potato hash on the side. If you are craving eggs benedict, Little Cheerful is for you. Side note: cash only, no cards allowed.

LYNDEN DUTCH BAKERY American 421 Front St., Lynden 360.354.3911, lyndendutchbakery.com Guests of Lynden Dutch Bakery will have a hard time picking just one sweet treat. Options include pies, donuts, fritters, cakes, and seemingly countless more. The wide variety of scones are some of the shop’s most popular items. It also has options for visitors missing their sweet tooth. Breakfast items like eggs, bacon, and breakfast sandwiches incorporate in-house made bread and bagels. The shop pours a Fidalgo Coffee Roasters specialty breakfast blend. Incorporating, as well as supporting, other local businesses is important to the owners. Fruit pies use berries grown just a few miles from the shop, and the owners sell many of their pastries to local businesses for wholesale.

NICKI’S BAR AND GRILL/NICKI’S BELLA MARINA American

2615 S. Harbor Loop Dr., Bellingham 360.332.2505, nickisbellamarina.com Harborside visitors can grab a bite at Nicki’s Bar and Grill or rent out the floor above, Nicki’s Bella Marina, for private events with spectacular views of Bellingham Bay. Once you’ve had a chance to check out the water, take your first glance at the large menu.

The burgers are big, juicy (there are even WetNaps on the table) and flavorful.

From the Quadruple Bypass to the lighter Caesar Salmon Burger, Nicki’s offers options for everyone. Still can’t locate the perfect burger? Nicki’s gives customers the chance to build their own 1⁄3 pound burger, starting at $6.99.

From there, choose from a variety of sauces and toppings (just $0.50 to $2.50 extra).

If you’re looking for something beyond the burger, fish and chips is your next best option.

Nicki’s classic fish and chips is made with two enormous pieces of cod, dipped in their famous tempura batter and served with unlimited steak fries and tartar sauce.

ÖVN WOOD-FIRED PIZZA Pizza 1148 10th St., Fairhaven 360.393.4327, ovnwoodfiredpizza.com The clean lines and urban upscale atmosphere of this pizza restaurant promises some very

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good food — and they deliver on that promise.

They also serve crispy salads and excellent cocktails. Dining here is a perfect way to spend an elegant lunch or intimate dinner.

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BEST OF THE NORTH WEST 2

2169 E Bakerview Rd, Bellingham 360.758.2958 | dynastycellars.com

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NORTHWATER Regional NW 4260 Mitchell Way, Bellingham 360.398.6191, northh2o.com From breakfast to late night dinner, Northwater’s 185-seat restaurant features Pacific Northwest dishes made from locally sourced and sustainable ingredients. We found the restaurant’s waitstaff to be personable and enthusiastic, and eager to answer our queries about ingredient sources and what desserts they’d recommend. There’s a diverse menu of classic dishes with a twist, like the Seafood Sausage Corn Dogs with blueberry mustard — sweet-from-the-citrus cornbread and spicy from the mustard. Try the Fried Chicken and Waffle, featuring savory flavors of garlic and herbs drizzled with a pepper syrup.

GOLD

VOTED BEST FISH & CHIPS

SALTINE New American 114 Prospect St., Bellingham 360.392.8051, saltinebellingham.com The short and sweet menu is described by owners as “new American comfort.” Dishes range from $8 to $24. Comfort classics are woven with nods to international flavors and technique. The Italian arancini comes with three fried risotto balls stuffed with plenty of mozzarella cheese and drenched in red sauce. The crunchy exterior is reminiscent of the Deep South’s hush puppies, but the risotto and mozzarella filling provides a more complex flavor and texture. For an entree, the grilled pork tenderloin is a delicious and filling meal for a steal of a price at just $16. The moist pork cuts like butter and is accompanied by crispy polenta, broccoli rabe and an au jus sauce. Be sure to scoop up every last bit of au jus with the crispy polenta.

Saltine also offers a long list of European and American wines along with eight craft cocktails, all under $10, and local beer on tap. The restaurant is open Tuesday through Saturday from 4 p.m. to close.

TEMPLE BAR Bistro

Nickis Bar and Grill on the waterfront in Bellingham serving award winning, hand dipped, tempura style fish & chips. Build your own burger featuring our handcrafted USDA chuck patties and fresh baked buns.

2615 South Harbor Loop Drive, Bellingham 360.332.2505 | nickisbellamarina.com

306 W. Champion St.,Bellingham, 360.676.8660, templebarbellingham.com Continually recognized for their craft cocktails and small plates, Temple Bar aims to please.

Begin with the classic Temple Bar cheese plate, a collection of three rotating cheeses varying in texture and flavor. They are often paired with fruit, honey, toasted nuts, and bread.

Next, dive into a piping hot gratin, which varies based on what is in season. In between bites of a salad made with locally sourced ingredients, sip on a unique cocktail with house made infusions and bitters. Finally nibble on the chocolate chili muffins: the perfect end to a charming experience.

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Dining Guide

DINE

SKAGIT

CULINARY EVENTS

13MOONS AT SWINOMISH CASINO & LODGE Seafood, Steak 12885 Casino Dr., Anacortes 360.588.3525, swinomishcasinoandlodge.com 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.

Brazil Chocolate Tasting June 7, 6 P.M. After a summer trip to South America to teach local Brazilian chocolatiers, Forte Chocolates’ master chocolatier and staff are eager to pass on what they’ve learned. Take a look at fresh cacao pods, learn the art of chocolate making, and test your taste buds on a range of flavors, textures and dimensions.

Forte Chocolates 1400 Riverside Dr., Mount Vernon I fortechocolates.com

BASTION BREWING COMPANY American 12529 Christianson Rd., Anacortes 360.399.1614, bastionbrewery.com On the Bastion Brewing Company menu you’ll find classic salads like cobb and garden, no fuss burgers that can be gussied up with an array of add-ons including roasted jalapeños, onion straws, pineapple, and crispy chicken wings drenched in your choice of sauce. I ordered a fried fish sandwich with a side of onion rings. The food arrived to my table quickly, impressively quickly. Even more impressive was the quality of this fastmade food. Hot, crispy onion rings accompanied the equally crisp fried fish. A soft bun held the sandwich together. Biting through the Pankocrusted exterior revealed a succulent, flaky fish filet. Sandwich toppings were meant to complement the fish: fresh lettuce, tomato, onion, tangy pickles, and unassuming melted Swiss cheese. Halfway through the soft bun gave way, turning my sandwich into a five-napkin sort of meal in the best way possible.

Healthy Home Cooking with Karina Davidson June 11, 6:30 P.M. Culinary arts veteran Karina Davidson will share her tips of the trade for healthy home-cooking that leaves you satisfied and nourished. Enjoy a four-course class featuring refined, sugar-free granola, eggs baked in a tomato-olive oil sauce, avocado and greens salad, and a hearty stew over grains.

Downtown Co-op Connections Building 405 E. Holly St., Bellingham I communityfood.coop

ENCORE* Epicurean Dining

Chefs Collective Morning Meet-Up

5984 North Darrk Ln., Bow 360.724.0124, theskagit.com/encore

June 12, 8 A.M.

Located within The Skagit Casino Resort, the newly remodeled and re-energized Encore restaurant strives to create everything in house from scratch by utilizing fresh and natural ingredients from locally sourced products. Inside the room hangs featured photographs of personalities from the music industry, recognizing The Skagit Casino Resort’s long history with entertainment — a platform that differentiates them from local competition. Take an epicurean dining adventure and discover one of the best restaurants in the region.

IL GRANAIO Italian 100 W. Montgomery St., Ste. 110, Mount Vernon 360.419.0674, granaio.com Owner Alberto Candivi arrives at Il Granaio in downtown every morning to make the day’s pastas by hand, sculpting basic ingredients into the building blocks for lavish, rich Italian dishes served throughout the day. When the ingredients call for a lighter hand, his restaurant also turns out reserved, delicate dishes. Il Granaio is a practice in the intricacies of cuisine, displaying the best flavors Italian food has to offer. With more than 30 items on the entrée menu, the list can be quite daunting. Il Granaio’s dessert menu is just as lush as the entrée menu.

The wine menu is expansive, and the beer menu features several local craft brews. Their grappa selection does the Italian cordial the justice it deserves.

The Chefs Collective gathers each month to share ideas on promoting local food and local food producers while educating the public on seasonal eating. Network over coffee and pastries with chefs, food artisans, and businesses as they gather to discuss June’s topic: “Cooking for the Community.”

Sustainable Connections 1701 Ellis St., Bellingham I sustainableconnections.org

Rotie Cellars Winemakers Dinner June 14, 6 P.M. Rotie Cellars owner and winemaker Sean Boyd and winemaker Kevin Masterman blend Rhône Valley varietals within Washington with traditional practices to create wines that celebrate the highest-quality vineyards of the state. These locally sourced wines are paired with a fivecourse meal from Coho Restaurant’s chef Ryan Lockhart, showcasing fresh ingredients across the San Juan region.

Coho Restaurant 120 Nichols St., Friday Harbor I cohorestuarant.com June 2019 75

THE OYSTER BAR Seafood 2578 Chuckanut Dr., Bow 360.766.6185, theoysterbar.net

Valley Shine Distillery

The Oyster Bar on Chuckanut Drive is perched among towering conifers above the oyster beds.

The cozy restaurant is housed in a structure dating from the 1920s that has survived many incarnations. The restaurant owes its reputation to its remote, quintessentially Pacific Northwest setting. But people don’t dine at The Oyster Bar for its location alone. While oysters are the signature offering, The Oyster Bar offers a variety of other fine-dining choices and is known in the Pacific Northwest for its extensive wine cellar.

Strawberry Fizz Ingredients: Ascension vodka, strawberry puree, fresh lemon, club soda and powdered sugar. $8.50

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emember when summer was filled with popsicles, berries and lazy afternoons in the sun? If you can’t, I’d recommend stopping

by Valley Shine Distillery, where their Strawberry Fizz is the closest you’ll get to recapturing the icy goodies of your childhood.

Both sweet and slightly frothy, the Strawberry Fizz is reminiscent of a melted popsicle with ample childhood nostalgia. From the club soda tang to the smooth berry flavor, it’s ideal for relaxing after exploring all that downtown Mount Vernon has to offer.

Enjoy this hit from the spring and summer menu next to the distillery’s front windows where the sun illuminates their sleek decor. Ask to hear the story of owner Ben Lazowski’s grandfather supplying Al Capone with alcohol during Prohibition, or sample some prosciutto-wrapped prawns to contrast your cocktail selection. Either way, the Strawberry Fizz will dissolve any lingering winter blues and bring back that summertime joy. Kelly Pearce

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122 S. Spruce St., Burlington 360.982.2133, railroadpizza.com Railroad Pub & Pizza in downtown Burlington is a must-hit spot. It has all the charm of a rustic pub and has quality food and drinks.

The menu boasts several artisan pizza option on a 24-hour aged malted dough crust, as well as soups, salads, and sandwiches. The bar offers 14 taps for craft beer and ciders.

The wide garage-style windows open in the summer, and the central fireplace heats the space in the winter. It’s a great place to watch a game, drink a beer, and eat some pizza, no matter what season.

SWINOMISH CASINO SPORTS BAR & GRILL American

12885 Casino Dr., Anacortes 888.288.8883, swinomishcasinoandlodge.com It’s not your run-of-the-mill sports-bar food.

Patrons can dine on fried Brussel sprouts studded with tangy dried cranberries ($10) and pan-seared airline chicken breast with honey pecan butter ($17).

Sample a light, citrusy-ginger ahi tuna salad ($17) or go the more classic bar-food route with zesty buffalo chicken pizza ($11).

The bar’s Italian grinder sandwich features layers of pepperoni, ham, pepperoncini and Italian dressing on a toasted sub roll ($11).

Try the incredibly tender grilled hanger steak ($25). The steak soaks for 24 hours in a honey Dijon mustard marinade. For barbecue, go for the half or full rack of dry rubbed ribs ($18 for half, $25 for full). Served with honey horseradish coleslaw, cowboy beans, and a cornbread muffin, it’s a meal that’ll make you think you’re in Memphis.

VAGABOND STATION Southern 2120 Commercial Ave., Anacortes 360.421.4227, vagabondtrailerfood.com

© Kelly Pearce

320 S. 1st St., Mount Vernon 360.588.4086 valleyshinedistillery.com

RAILROAD PUB & PIZZA Pizza, American

Vagabond Station is known for its mostly Southern-style menu with a few curveballs.

Dig into a pink and cold prime rib sandwich, a meat-lovers dream that is difficult to find in this day of well-done meat. Try a bowl of hearty chili, or a wiscuit — biscuit dough cooked in a waffle maker. Of course, there’s

Sip

DINE

Polarizing and Popular Pinot Noir Can Stand on Its Own WRITTEN AND PHOTOGRAPHED BY DAN RADIL

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ike it or not, Pinot Noir — especially when served with food, — is irrefutably one of the best red wines to have on the menu.

But pinot’s practically mandatory link to food is often viewed as both its own best friend and worst enemy: Pair it up properly and the wine is unbeatable; try drinking the wine on its own, and the enjoyment level is diminished.

It’s pinot noir’s perception as a wine with stand-alone limitations that often rubs some wine enthusiasts the wrong way. Frequently relegating the Burgundy-based French varietal to the bottom of their wine list, they favor bolder, fruit-forward reds such as Zinfandel or Malbec.

They’re also perfectly content to overlook Pinot’s food-friendly flavor profile that includes high acidity, earthy/savory characteristics, and understated fruit flavors.

Pinot lovers, on the other hand, embrace these qualities. For them it’s pinot noir at mealtime and little else,

leading to a schism of wine drinkers hopelessly devoted to the grape — many with the same level of dedication they might afford to the family pet.

And in those terms, make no mistake: Where cabernets and merlots might be considered big, bouncing Golden Labs and Collies, pinot noir is clearly the Siamese cat. You may love it, you may hate it, but either way it demands your respect.

BUDGET-FRIENDLY RECOMMENDATIONS One sticking point that might act as a deterrent to some is pinot noir’s price.

Both foreign and domestic choices can frequently run in the $30- to $50- and even $75-a-bottle price range.

Even so, there are plenty of solid, easier-on-the-budget selections that are readily available and worthy of consideration.

DOMAINE DU PRIEURÉ 2017 BOURGOGNE HAUTES CÔTES DE BEAUNE (ABOUT $17) This lighter-bodied pinot from France’s Burgundy region displays a lovely pale

ruby color, aromas and flavors of bright cherry, raspberry, and strawberry, and a finish of red plum. Try it with a Gruyere cheese and shiitake mushroom quiche.

PORTTEUS VINEYARDS 2017 PINOT NOIR (ABOUT $20) Pinot prefers cooler-climate growing regions, but winemaker Paul Portteus has found a home for the grape at his Zillah vineyards in sunny Eastern Washington. Lavender and fresh herbs on the nose lead to a core of dried cherry fruit, while pinot’s signature underlying earthiness comes through on a lengthy finish.

RODNEY STRONG 2015 RUSSIAN RIVER VALLEY PINOT NOIR (ABOUT $21) From California’s Sonoma Valley comes this nicely complex pinot at an unbelievable price. Red fruit and violet aromatics, layers of dark cherry and plum, and a slightly smoky finish with touches of cinnamon, clove, and toasted oak. Duck, grilled pork chops, and mushroom risotto come to mind as excellent food-pairing choices. 

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DINE Restaurant Review

Straightforward, Delicious, Fast Food Island Skillet WRITTEN AND PHOTOGRAPHED BY CATHERINE TORRES

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eloved by loyal patrons for its large portions of casual, customizable meals, Island Skillet is a must-stop for anyone visiting Orcas Island. A rustic metal rooster outside the entrance sets the tone — this is casual food served by a friendly staff in a casual space. Seattle Sounders and Seahawks paraphernalia decorate the space, and a huge chalkboard at the front desk lists the ferry schedule. It’s a straightforward kind of place — come in, eat a hearty meal, and head out.

Start the day with an Island Skillet breakfast complete with a bottomless cup of coffee. Choose a quick breakfast sandwich on an English muffin ($4.75), or savor one of the many omelets ($9– $10.50). Those who are particularly hungry can dive into one of the massive burritos ($7.25) or a stack of fluffy pancakes ($9). Diners frequently report leaving stuffed and happy. What else could you ask for from a good eatery?

Sandwiches rule the lunch menu.

Choose from a Rueben ($10.50); a TBA — turkey, bacon, and avocado ($10.50); or a classic BLT ($9) on your choice of white, wheat, or sourdough.

The BLT is layered with just the right amount of crisp bacon, fresh lettuce, and a generous spread of mayonnaise.

Go lighter with a salad of mixed greens ($6) or one of their rotating soups of the day ($3.50 cup/$6 bowl).

A hand-pressed skillet cheeseburger ($11) is juicy and can be topped any way you want. In fact, Island Skillet’s menu offers a lengthy list of sides and customizations for most items, so you can totally have it your way.  325 Prune Aly, Eastsound 360.376.3984

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crispy fried chicken and waffles, and their signature sandwich, the Yard Bird: chicken, cheddar cheese, and gravy piled onto a fresh, fluffy biscuit.

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DOE BAY CAFÉ American 107 Doe Bay Rd., Orcas Island 360.376.8059, doebay.com Whether you’re heading toward the San Juan Islands or don’t mind taking a trip for an unbelievable meal, be sure to make reservations at the ever-popular Doe Bay Café. Owners Joe and Maureen Brotherton have stuck to their philosophy of taking good care of their visitors by providing world-class seafood and vegetarian dishes. Choose from breakfast, lunch, and dinner selections such as Huevos Rancheros with free range, organic over-easy eggs with black beans on griddled corn tortillas, Goat Cheese French Toast, or the Pan Roasted Troller Point King Salmon.

ISLAND SKILLET Homestyle 325 Prune Alley, Eastsound 360.376.3984 Beloved by loyal patrons for its large portions of casual, customizable meals, Island Skillet is a must-stop for anyone visiting Orcas Island.

A rustic metal rooster outside the entrance sets the tone — this is casual food served by a friendly staff in a casual space. Start the day with an Island Skillet breakfast complete with a bottomless cup of coffee. Sandwiches rule the lunch menu. Island Skillet’s offers a lengthy list of sides and customizations for most items, so you can totally have it your way.

The following selections have made it past our taste bud test and into our top eight this issue. Step out and give them a try.

You won’t be disappointed.

1 2

SALTY FOX COFFEE American 85 Front St., Friday Harbor 360.622.2486, saltyfoxcoffee.com When owner Andrea Hampton put together her coffee shop’s food menu, she worked hard to create items that were easy to make, but still healthy and satisfying. She wanted to be able to serve ferry riders on a time schedule, along with locals who come in for breakfast or lunch. For breakfast, choose from a Yogurt Parfait ($4.84) or a Breakfast Burrito ($8.77) or a few other savory options. Her rice bowls are my favorite option at $7.15 each. Try the Savory Pesto Bowl – jasmine rice, organic scrambled eggs, basil pesto, avocado, sprouts, carrots, chia and hemp seed. In the afternoon, you can grab a small plate like cheese and crackers ($5.50) or a selection from the salads– Sweet Potato Quinoa Avocado Salad ($11), as well as daily specials, and new items are added all the time. It’s a healthy menu, both in size and ingredients, for a small café. Her coffee comes from Blue Star, an independent, artisanal roaster in Twisp that she can personally connect with. Guests can take anything to go, including wine and beer, much of which is locally made on the island.

3 4

The N.W. Burger at Fiamma Burger is one of our favorites.

You can choose between elk, bison, or beef. For you vegetarians, there’s veggie and black bean patty options as well.

We will always appreciate a place where you can find good tacos and a beer like you can at Aslan Brewery. The pineapple salmon tacos are a perfect light meal during the warmer months.

5 6 7

For a healthy and delicious breakfast option, we recommend the Cali Omelette at Over Easy.

With egg whites, tomato, feta cheese and avocado, this meal is sure to please.

If you’re looking for classic pub fare, the Porterhouse Pub in Mount Vernon is the place for you. Their Porterhouse Cheeseburger is a beef burger with your choice of cheddar, jack or bleu cheese. And upgrading to sweet potato fries is always a good idea.

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Temple Bar offers many gourmet alternatives to typical bar snacks. The hot stuffed dates are stuffed with Chevre and prosciutto and drizzled with a balsamic reduction, a treat for the taste buds.

The garlic miso ramen at Muto Ramen and Sushi is sure to make this restaurant your new favorite spot. It has a distinct garlic flavor and is topped with a tasty piece of BBQ pork.

Catrina Tacos and Tequila in Mount Vernon offers an assortment of street-style tacos. We recommend the carnitas taco, a simple but delicious plate with slowroasted, juicy pork.

For breakfast, we love anything with eggs, cheese, and potatoes. The Twin Sisters at The Daisy Cafe is two poached eggs on English muffins, topped with olives and herbs. Potatoes on the side makes this the breakfast of our dreams. Emily Stout

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• Over 150 wines from up to 55 Pacific Northwest Wineries • Medal-winning wines from an earlier judged competition

• Specially prepared wine-friendly passed appetizers • Small plates from Whatcom County restaurants including Cosmos Bistro, Twin Sisters Brewing Co., 9Restaurant, B-Town Kitchen & Raw Bar, Acme Ice Cream, McKay’s Taphouse & Pizzeria, Packers Kitchen & Bar, Leader Block Wine Co. & Eatery

• Silent auction items including an instant wine cellar • Order table for post-festival wine purchases

VIP & GENERAL ADMISSION TICKETS ON SALE NOW!

Saturday AUGUST 10, 2019 6-10 pm Four Points by Sheraton Grand Ballroom

www.BellinghamNorthwestWineFestival.com 4th Annual Net proceeds to benefit the Make.Shift Project & the Alzheimer’s Association - Team Joy.

Sponsored in part by generous Tourism Promotion Grants from Whatcom County and the City of Bellingham.

City Logo Use Guide Updated 9.18.2017

AGENDA

Featured Events · Listings · The Scene · Final Word

Modern Quilts Designs of the New Century JUNE 1–AUGUST 25, TIMES VARY

© C&T Publishing / Diane Pedersen

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njoy the work of quilters from around the world at this Whatcom Museum exhibition. Curated by Riane Menardi Morrison, Alissa Haight Carlton, and Heather Grant of the Modern Quilt Guild, this show includes 60 innovative quilts. The popularity of modern quilting began around the early 2000s and is often characterized by bright colors and alternative designs. The Modern Quilt Guild is a group of more than 14,000 members from some 39 countries worldwide. This show features work from several members, including Kim EichlerMessmer and Nydia Kehnle. These carefully crafted works of art will capture onlookers and break the stereotype that quilts are just for keeping warm.  Lightcatcher Museum 250 Flora St., Bellingham 360.778.8930 | whatcommuseum.org

AGENDA Events

CASINOS WYNONNA & THE BIG NOISE JUNE 8, 8 P.M.

Country star Wynonna Judd will perform from her latest album, “Wynonna & The Big Noise.” Judd began her solo country career in 1991, and four of her singles have reached No. 1 on the U.S. country singles charts.

Tulalip Resort Casino 10200 Quil Ceda Blvd., Tulalip 360.716.6000, tulalipresortcasino.com LITTLE RIVER BAND

Michael Feinstein

JUNE 21, 8 P.M.

Bringing back hits from their multiplatinum albums of the ‘70s and ‘80s, Little River Band will be rocking the stage as they have since 1975. The group’s fame grew in Melbourne, Australia, with several large accomplishments, like landing a single in the Top-30 Australian songs of all time.

Tulalip Resort Casino 10200 Quil Ceda Blvd., Tulalip 360.716.6000, tulalipresortcasino.com THE ORCHESTRA JUNE 21–22, 8 P.M.

The Orchestra is composed of former band members of ‘70s English rock band, Electric Light Orchestra, including Mik Kaminski, Louis Clark, Eric Troyer, Parthenon Huxley, Gordon Townsend, and Glen Burtnik. The group will perform ELO hit songs such as “Can’t Get It Out of My Head,” “Evil Woman,” “Strange Magic,” “Livin’ Thing,” and “Sweet Talkin’ Woman.”

Skagit Casino Resort 5984 N. Darrk Ln., Bow 877.275.2448, theskagit.com BLEEDING TREE JUNE 29, 9 P.M.

Get ready for an evening of music and dancing with this Seattle Top-40 cover band. Bleeding Tree focuses on crowd participation, ramping up the energy with tunes from Rihanna, Lady Gaga, Katy Perry and other current music sensations.

Silver Reef Casino Resort 4876 Haxton Way, Ferndale 360.383.0777, silverreefcasino.com

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CLASSICAL

Henderson and poetry by Jill Bigler will also be performed.

YOUTH IN BLOOM

Church of the Assumption 2116 Cornwall Ave., Bellingham 360.747.7852, whatcomchorale.org

JUNE 1, 1 P.M.

Award-winning seniors from the Fidalgo Youth Symphony showcase skills they’ve acquired from hours of practice as the symphony accompanies their solos.

Students in the symphony range in age from approximately 6–19.

McIntyre Hall 2501 E. College Way, Mount Vernon 360.416.7727, mcintyrehall.org MICHAEL FEINSTEIN: SHAKEN & STIRRED JUNE 1, 8 P.M.

Looking for a reason to dress to the nines? Five-time Grammy Awardnominated Michael Feinstein graces the stage with special guest Storm Large for an evening of musical greatness. Large is a Pacific Northwest favorite who has been performing with symphonies across the country for the past two years.

Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080, mountbakertheatre.com THE GRAND AND THE INTIMATE JUNE 2, 3 P.M.

The grand finale to Whatcom Chorale’s 2018–19 season will be Mozart’s “Coronation Mass” with an orchestra and soloists. Mozart first debuted the piece on Easter Sunday in 1779. A new song cycle with music by Scott

SALISH SEA EARLY MUSIC FESTIVAL SERIES JUNE 5, 7 P.M.

If you’re curious about the musical stylings from centuries long ago, this music festival has you covered. In an early June performance, musicians Anna Marsh, Shulamit Kleinerman, John Lenti, and Jeffrey Cohan will show their specialization in transitional late renaissance and early baroque chamber music. Check their website for additional dates and times for other festival performances throughout the year.

Brickworks 150 Nichols St., Friday Harbor 360.378.0095, fhbrickworks.com BFM ORCHESTRA JUNE 29, 7 P.M.

This Saturday night marks the opening of the 26th season of the summer orchestral festival. With the conducting of Michael Palmer, listen to the Bellingham Festival Orchestra play works from Glinka, Prokofiev, and Rachmaninoff. Silver medal winner at the Tchaikovsky Competition, George Li makes his Festival debut in the Prokofiev Piano Concerto No. 3.

WWU Performing Arts Center 516 High St., Bellingham 360.650.6146, bellinghamfestival.org

CONCERTS STIRRED NOT SHAKEN JUNE 1, 8 P.M.

Stirred Not Shaken is ready to entertain with a night of swing jazz in Fairhaven.

This five-person group from Bellingham features guitar, bass, horn, and two female vocalists. Join them for a bite and enjoy a diverse lineup of covers from jazz greats like Amy Winehouse, Peggy Lee, and Norah Jones.

The Bellingham Beer & Music Festival:

RADIO ISN’T DEAD

Skylark’s Hidden Cafe 1308 11th St., Bellingham 360.715.3642, skylarkshiddencafe.com THE REVEREND HORTON HEAT JUNE 14, 8:30 P.M.

The Reverend Horton Heat will be joined by Bloodshot Bill, Delta Bombers, and The Hooten Hallers for a night of rock n’ roll that is sure to impress.

Known as Jim Heath when he’s not on stage, The Reverend Horton Heat is a psychobilly sensation from Texas, mixing punk rock, rockabilly and other genres for a unique sound.

Wild Buffalo House of Music 208 W. Holly St., Bellingham 360.746.8733, wildbuffalo.net LAZY ACRES JUNE 14, 7 P.M.

Join rock ‘n’ roll band Lazy Acres for a night of music, food, and drinks at Eagle Haven Winery as the kickoff of their season-long Summer Concert Series.

Known for their storytelling talents and grinding guitar, this four-man band from Sedro-Woolley is a local favorite.

Eagle Haven Winery 8243 Sims Rd., Sedro-Woolley 360.856.6248, eaglehavenwinery.com THE BILLS

Saturday, June 29, 6-10 pm Enjoy beer from up to 35 breweries, pouring nearly 100 different beers!

North Bellingham Golf Course, 205 W. Smith Road, Bellingham, WA Spirits, Hard Cider, and Wine also available! Food available for purchase from Friday Harbor House of Jerky, McKay’s Taphouse & Pizzeria, Acme Ice Cream, and Twin Sisters Brewery & Restaurant.

Live Music by Candace, The Hott Waxx DeeJays, Motus, and Withering Blooms!

Prepaid General Admission tickets through Eventbrite $30, GA tickets purchased at door $35.

Student Discount Tickets $20 purchased through Eventbrite, Student tickets at door $25.

Net-proceeds from this event benefit Make.Shift Art Space and Alzheimer’s Association - Team Joy.

www.BellinghamBeerAndMusicFestival.com

JUNE 15, 7:30 P.M.

Get tickets now to see The Bills, an acoustic folk band from Canada. With two Juno award nominations and multiple Western Canadian Music Awards, this group of five multiinstrumentalists brings heart and soul to their original songs.

San Juan Community Theatre 100 2nd St., Friday Harbor 360.378.3210, sjctheatre.org HARVEY CREEK BAND JUNE 30, 6 P.M.

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 events@bellinghamalive.com.

Performing at Sedro-Woolley’s Loggerodeo Festival, this band promises June 2019 83

which is set up for a production of “Grease.”

AGENDA Events

Bellingham Theatre Guild 1600 H St., Bellingham 360.733.1811 bellinghamtheatreguild.com SWAN LAKE JUNE 15 & 16, TIMES VARY

© DarrenSteinbach

Don’t miss Northwest Ballet Theater’s performance of the Tchaikovsky classic, “Swan Lake.” Be transported as the prince falls in love with Odette, a princess who has been transformed into a swan, and watch as they fight the evil sorcerer. With new choreography from artistic director John Bishop, this will be the first time the ballet has been performed in McIntyre Hall.

McIntyre Hall 2501 E. College Way, Mount Vernon 360.416.7727, mcintyrehall.org

HEALTH AND WELLNESS

Kulshan Quest Adventure Race FRIDAY HARBOR BIKE FEST to kick festivities off with rock, rhythm and blues. Bring your dancing shoes to this rollicking concert where bandmates Lito, Bob, Julie, Trent, Brianna, and Joel promise to get you on your feet and grooving to their country-and-blues infusion.

Hammer Heritage Square 200 Metcalf St., Sedro-Woolley 360.770.8452, loggerodeo.org

THEATRE JAMES AND THE GIANT PEACH JUNE 1–30, TIMES VARY

Based on the children’s book by Roald Dahl, this all-ages musical follows James as he discovers a giant peach and ventures to the pit, where he makes new friends with the insects inside. The peach rolls from the tree, causing mayhem.

Music is by the creators of “Dear Evan Hansen” and “The Greatest Showman.”

Anacortes Community Theatre 918 M Ave., Anacortes 360.293.6829, acttheatre.com

this political comedy also follows the health-care expert’s relationship with her U.S. senator father, her husband, and her best friend.

Western Washington University Performing Arts Center 516 High St., Bellingham 360.650.6146, wwu.edu SHAKEDOWN PUNCH UP COMEDY SHOWCASE JUNE 11 & 25, 7 P.M.

Get ready to laugh at this 21-and-up comedy showcase. Enjoy food and drinks in the dim-but-energetic atmosphere of The Shakedown, where several open-mic performers will open the night, followed by a feature and a headliner. If you’d like to be on the open-mic set list, email shakedownpunchup@gmail.com with your name, age, and desired date.

The Shakedown 1212 N. State St., Bellingham 360.778.1067 shakedownbellingham.com NUNSENSE JUNE 14–30, TIMES VARY

AN AMERICAN DAUGHTER JUNE 6–9, TIMES VARY

Dr. Lyssa Dent Hughes’ nomination for a cabinet position is threatened after the media turns an indiscretion from her past into a scandal. Set in Washington, D.C.,

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Dark, musical comedy “Nunsense” is coming to Bellingham. The performance follows the Little Sisters of Hoboken as they try to raise money for the burial of 52 fellow nuns, accidentally poisoned by their cook, Sister Julia, Child of God. The nuns take over the school auditorium,

JUNE 1, 7:45 A.M.

Previously known as the Friday Harbor Bike-n-Brew, this bike ride includes a variety of course options: a 12-mile, 20-mile, and metric century (62-mile) rides, a choose-your-own-course ride, or a roughly 37-mile ride from studio to studio on the San Juan Island Artists’ Studio Tour, which takes place the same day. The third annual bike ride will raise funds for the Lions Club and includes breakfast, a post-race barbecue and live music. Wine and beer can also be purchased.

San Juan Island Brewing 410 A St., Friday Harbor 360.298.5034, sanjuanevents.com OPEN COMMUNITY YOGA WITH TIM WALKER WEDNESDAYS IN JUNE, 5:55 P.M.

Enjoy an hour of relaxation with this donation-based, weekly event. The gathering is for all levels and teaches flexibility, meditation, and the practice of yoga in a simple language. The class is guided by Center for Mindful Use instructor Tim Walker. Get there on time, as doors are locked at 6 p.m. to mitigate disturbances. Unless otherwise noted, the center’s events are cannabisfriendly, although its use is not permitted on the property.

Center for Mindful Use 100 E. Maple St. Suite B, Bellingham mindfuluse.org

Summer Camps at MBT !

Farmtunes F R I D AY S 6 - 9 P M

SUMMER FRIDAYS

FREE CONCERTS

BON FIRES

G R E AT B A N D S | L I V E M U S I C | F O O D & D R I N K

Three, week-long camps with Missula Children’s Theatre

AT B E L L E W O O D F A R M S

6140

GUIDE

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LY N D E N ,

WA

B E L L E WO O D FA R M S .C O M

July 8 - 12 In addition to our daily menu, 9 Restaurant is proud to bring you a vast selection of specialty sandwiches, which never stick around long due to high demand. Our Slow Smoked Brisket Sandwich, Hot Italian, and Smoked Chicken Apple Gouda (pictured here) are just the tip of this delicious iceberg.

Follow us on Instagram @9restaurant to stay updated on specials!

Starting this June, 9 Restaurant at North Bellingham Golf Course will be kicking off a summer concert series under our event tent! Make sure to stop by, call in, or check out our website for more information.

205 W Smith Rd., Bellingham | 360.398.8300 | NorthBellinghamGolf.com/-menu

July 22 - 26

July 29 - Aug 2

Perform on the Main Stage!

Grades 1-12

AGENDA Top Picks

JUNE JUNE

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JUNE

San Juan Island Marathon, Half Marathon, & 10K Lakedale Resort, Friday Harbor sjimarathon.com

Bellingham Scottish Gathering Hovander Homestead Park, Ferndale scottishdancesociety.org

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JUNE

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“Blast from the Past” Color Fun Run/Walk Downtown Sedro-Woolley sedro-woolley.com

© Jon Brunk Photography

© Lynden Chamber

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Lynden Farmers Day Parade Lynden Chamber of Commerce lynden.org

JUNE

Lummi Nation Stommish Water Festival Lummi Nation Stommish Grounds lummi-nsn.org

© Andy Porter Photography

JUNE

Bellingham Beer and Music Festival North Bellingham Golf Course, Bellingham whatcombeerandwinefoundation.org

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Berry Dairy Days Skagit River Park, Burlington berrydairydays.com

Annual Tour of Private Gardens Whatcom Horticultural Society whatcomhortsociety.org

29 – 30

INDOOR WHEELCHAIR GANGBALL FRIDAYS IN JUNE, 5 P.M.

This weekly, Bellingham-originated event is played with at least three players on each side who try to get the ball to the other team’s goal, which is guarded by two players. Sport wheelchairs are provided, and people of all ages, with or without disabilities, are welcome to play as well. Those planning to play must RSVP at the number below.

Bloedel Donovan Park Community Building 2200 Electric Ave., Bellingham 360.303.2130 KULSHAN QUEST ADVENTURE RACE JUNE 8, 7 A.M.

With options for a three-hour race or a 12-hour race, this intense day of choose-your-own adventure racing includes mountain biking, trekking, and navigation, with the addition of sea kayaking for the 12-hour event.

Checkpoints are optional for those who aren’t motivated by the win, and the race can be done in teams of one to four. To add to the adventure, maps with checkpoints on them are given out 30 minutes before race start.

Start location announced a week before the race questraces.com MAKUAKĀNE CANOE RACE JUNE 22, 6 A.M.

Get out on Bellingham Bay for the second annual outrigger canoeing event, which includes both 5-mile short-course and 10.5-mile long-course races. Stay after the races for awards and the beer garden.

Kai Pana Outrigger Canoe Club 101 Pine St., Bellingham kaipanaoutrigger.com KULSHAN K2K RACE JUNE 30, 12 P.M.

Don’t forget your red, white and blue costumes for this ‘Merica-themed event, where runners can choose between a 1-mile race and a 5K. The event includes prizes for those who place in the top three, a costume contest, live music, food trucks, a beer garden, and raffle prizes. The fifth-annual race begins at Kulshan Brewing Company’s location on Kentucky Street and ends at the Sunnyland location.

Kulshan Brewery 1538 Kentucky St., Bellingham 360.389.5348, bellinghamraces.com

SPECIAL EVENTS HAMSTER CRAWL JUNE 1, 3 P.M.

Break out your walking shoes for the fourth annual Hamster Crawl, benefitting Cascade Connections, a nonprofit that serves people with disabilities in Whatcom County. The event is a walking tour of breweries, bars, and restaurants in downtown Bellingham. Attendees wearing event T-shirts or sweatshirts and lanyards will get discounts or specials at participating businesses. Round out the evening with the Ending Party from 8–10 p.m. at The Underground, which includes a raffle and prizes.

-BENEFITING-

The Local Public House 1427 Railroad Ave., Bellingham 360.714.9355, cascadeconnections.org HANDBAGS FOR HOUSING JUNE 6, 5 P.M.

Fashion and philanthropy come together under one big tent for this event. The evening includes a fashion show, handbag exchange, beauty bar, local boutiques, retailers, and wine and cocktail vendors. All proceeds go to Lydia Place, a nonprofit that seeks to disrupt the cycle of homelessness in Whatcom County.

Barkley Village Green 2219 Rimland Dr., Bellingham 360.671.7663, lydiaplace.org

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Mukilteo Garden Quilt Tour Mukilteo Garden

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Quilt Tour

PAWS ACROSS THE BORDER JUNE 29, 12 P.M.

Take a walk and help man’s best friend by participating in Paws Across the Border, a dog walk through Peace Arch State Park.

End at the American Kitchen for the Puppy Rescue Mission Dog Festival. Participants will be welcomed with prizes, vendors, an auction, and plenty of pooches.

The Puppy Rescue Mission uses funds to bring home animals that military men and women befriended while deployed.

Peace Arch State Park 19 A St., Blaine 360.332.3647 puppyrescuemissionfundraiser.com

July 20 & 21, 2019 11 am–4pm $15 advance and $20 the day of.

Tickets and Hotel Information at: MukilteoGardenandQuiltTour.org

Saturday & Sunday Saturday Sunday July20 20 & & 21, July 21, 2019 2019 11 am 4 pm 11 am - 4 pm Partially funded by Lodging Tax and Community Support Grants from the City of Mukilteo

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NOTES Final Word

Simply Beautiful WRITTEN BY KEN KARLBERG

F

or me, Mother’s Day is a celebration of women’s capacity to love, generally, and mothers especially.

Is there a more fundamental social building block in life? A mother’s love is fierce, yet tender, protective but honest, and simultaneously demanding and forgiving.

Mothers teach what fathers often cannot, or do not — and for that, mothers deserve to be honored each and every day, not just on Mother’s Day. It doesn’t necessarily take a village to raise a child; it only takes a mother.

I first learned to love from my mother. No single person has had a greater impact on my life. Because of my love for her, I have always seen the world through the eyes of women.

As we shared dinner recently on Mother’s Day, we talked of the past, reminiscing and comparing memories from our childhoods. We talked about the present, her health issues and the challenges of maintaining an old house at age 83.

And we talked about the future, and life without her husband of 30 plus years. You would think from listening to her that she has lived a charmed life — not a negative word was said.

But I know better.

My mom is a simple woman. She wakes up each and every day with joyful enthusiasm. Years ago, I dubbed her spirit as the “happy gene.” She finds positives in almost everything and everybody. The smallest of things bring her joy, things most do not even see. I tease her that she would be just as entertained talking to herself, a friend, a stranger, a dog or cat, or even a fencepost. And while she is neither college educated nor particularly scholarly, she is wise. She understands feelings and emotions like few others. Her emotional IQ is her strength.

My mom is a simple woman. She knows how to suffer. Her needs are few. She wastes nothing. When faced with adversity, she can do more with less than anyone that I know. If I was setting out in a wagon train from Independence, Missouri in the 1800s, I would insist on my mom being in the lead wagon. Her resourcefulness is legendary within our family.

Between her vegetable gardens, fruit trees, and “old school” ingenuity and frugality, we wanted for nothing as kids.

We did not even know to want. No matter how severe the challenge, if you are with her, you know you will survive and feel like the world is wonderful place. She literally pulled us

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forward as kids through the difficult times by the sheer force of her resiliency and optimism, never once complaining.

My mom is a simple woman. Her concept of what it means to live has made her a pioneer, an outlier, and an inspiration.

She ran foot races in the early 1970s when she may be one of only two women in the race. Twice, she summited Mt. Baker and the North Twin Sister. An avid kayaker and hiker, she has kayaked for weeks with whales in the desolate Queen Charlotte Islands and hiked for weeks with bears and the flora and fauna in the tundra above the Arctic Circle in Alaska. Over the course of her lifetime, she has led countless women’s backpacking groups into the Grand Canyon, and probably has spent a total of 6 months or more camping and hiking at the Grand Canyon’s floor. For her kids, and her seven granddaughters, she simultaneously sets an example of inner strength and the gold standard for womanhood.

My mom is a simple woman. The people in her life matter more than the things she owns. As the executive assistant to every Dean of Fairhaven College from the late 1960s until she retired, she was the face of Fairhaven College for decades of students. She was “Mother Fairhaven.” For over 20 years, she has been part of the same neighborhood work party that donates their skills and time to maintain and/or repair each other’s homes on a monthly basis. She may never have made more than $30,000 per year, but her life is rich with a crossgenerational social hub of family, friends, former students and professors, and neighbors in the Fairhaven district, all of whom know her now as simply Pat, the relentlessly cheerful giver of massive hugs.

My mom is a simple woman. Frugal and grateful to a fault, she walked the Fairhaven district for years with my stepfather, picking up coins in the streets, on the sidewalks, and in phone booths. To her, a penny on the ground was wasteful. Their near daily walks not only became a fun, highly competitive marital contest, but because of their “waste not, want not” mentality, the Pat Karlberg Scholarship now awards an annual scholarship to Fairhaven College students who have demonstrated interest in the healing arts and alternative medicine. The scholarship fund is fully funded from coins on the streets of Fairhaven.

My mom is simply beautiful. 

S I P. T A S T E . S A V O R . R E P E A T.

CA SINO• RESO RT

The dessert before dinner.

Power. Speed. Pinpoint Porsche handling. One serving of the new Macan S is all you’ll need. But surely, you’ll want more. Porsche. There is no substitute.

The new Macan S. Choose Thrilling.

Porsche Bellingham 2200 Iowa Street Bellingham, WA 98229 Tel: (360) 734-5230 www.porschebellingham.com ©2019 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times.

European model shown. Some options may not be available in the U.S.