Bellingham Alive | September | 2020

In-Cider’s Guide Yeshe Long Temple Local Menus Guud Bowls

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Contents

In-Cider’s Guide

September in Washington means apples, apples, apples, and what better way to enjoy our state fruit than with a delicious hard cider? While Bellingham may be famous for its numerous craft breweries, our cider scene is not far behind. In this month’s feature, we delve deep into the businesses transforming the way Bellingham does cider. Meet the people growing apples, dreaming up new flavors, and bringing rare ciders to local bottle shops. Each section features a favorite fall drink, so you’ll know just what to order next time you’re hankering for a crisp, refreshing hard cider.

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44

Photo by Emily Porter

A Closer Look at Bellingham’s Budding Cider Scene

SEPTEMBER 2020

Photos: Left by Emily Porter. Top middle by Sig Photography. Bottom middle by Michael Stadler. Right by Emily Porter.

LIFE 66

Necessities Bring the Harvest Home

18

Community 7 Days of Social Distancing

20

Spotlight Linda Stone

21

Apps We Love Fun & Games

TASTE

22

Community Whatcom Association of Celestial Observers

82

23

Book Notes Reviews & Podcasts

24

Heard Around the Sound Peoples’ Perspectives Nugents Corner Market Farm Stand Loop Monthly Giveaway FireHouse Studios

26

Community Epic Memorials

27

Game Changer Flora Perez-Lucatero

68 Special Advertising Menus

36

Savvy Shopper Texture Clothing 37

Hair Q & A

38

Necessities Masks

41

Special Advertising 30 Days of Giveaways

HOME 60

Featured Home Birch Point Beach House

62

DIY Shoe Rack

64

Local Find Bellingham Professional Finishes

28

STYLE Spotlight Bradley Lockhart

34

Wellbeing Red Light Therapy

35

Special Advertising Shop Local

84

Local Find Guud Bowls 85

Dining Guide

87

Nutrition Optimizing Nutrient Absorption

88

Mixing Tin A Stone in the Woods

89

8 Great Tastes

90

Five Faves Fish & Chips

93

Sip Revival Cocktail Lounge

94

Recipe Steamed Clams

NOTES

Out and About Bellingham Axe

32

Review Storia Cucina

67

Remodel Yeshe Long Temple

6

Online Exclusive Apple Pancakes

8

Editor’s Letter

10

Contributors

13

Letters to the Editor

14

Meet the Team Emily Porter

96

Lasting Image Dragonfly

September 2020 5

Notes What’s Online

Online Exclusive

INSTAGRAM SAUK FARM BUCKWHEAT APPLE PANCAKES This month’s feature is all about cider. To maintain the apple mood, we’re sharing a recipe for Buckwheat Apple Pancakes from Genuine Skagit Valley. In lieu of traditional flour, this hearty breakfast creation combines Sauk Farm apple powder and Cairnspring Mills buckwheat flour for a healthy, delicious, and gluten-free breakfast that leans into the season’s bounty.

Plus, if you have extra cider, you can slather your stack in homemade apple syrup made from a cider reduction.

Get the full recipe at bellinghamalive.com.

“Supporting small businesses during this time helps ensure that we will still have this type of market and this type of business when all of this is over,” says Carpenter-Eells. ...

Valley Made Market’s digital platform allows you to continue supporting small businesses, with the same local products you know and love. Learn more about it in the full article, written by Jack Taylor, photos by Sig Photography. @valleymademarket

EVENTS CALENDAR “To continue to protect ourselves, our families and our communities, we must stay the course by strictly following health and safety precautions, in alignment with recommendations from the Centers for Disease Control and Prevention.”

SUMMER FU N

BUCKET LIST

...

Click the link in our bio for a special message from PeaceHealth on preventing the spread of COVID-19.

BE IN THE KNOW Sign up for our free entertainment e-newsletter to get the latest on upcoming events and more! bellinghamalive.com

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JULY/AUGUST 2020 DISPLAY UNTIL AUGUST 31 $3.99 US • $4.99 CAN

Olympic Dreams on Hold

Pros to Know

Gardening Q & A

Top left photo by Blake Vanfield

Be sure to check out our events calendar. If 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.

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Notes Editor’s Letter

These Days

F

OR THOSE WHO DON’T KNOW, we at Bellingham Alive work months in advance. What normally results in minor timeline confusion — in October, it sometimes feels like Christmas is only weeks away — now poses a logistical dilemma. How do we write about life in our community when our community looks radically different with each passing day?

As I write this, in late July, I have no idea what September will look like. As it stands now, Washington is in phase two with little hope of moving forward. Cases are rising around the county, the state, and the country. Meanwhile, we’ve had a week of perfect sunshine, and people are flocking to parks, beaches, and trails.

But by now you already know this — you’ve lived through it. By the time you read this, we’ll have made it through yet another month under the reign of COVID-19, with a new normal materializing each day. So instead of trying to predict what the future might hold, I want to share a part of the present moment, about what life looks and feels like these days.

These days, my house has never been so clean. Unloading the dishwasher has become a holy ritual, as has wiping the top of the microwave, which is always, no matter how often I attend to it, inexplicably dirty. These days, my bed is always made, and my magazines — which I now have time to read cover to cover — are carefully arranged on the coffee table.

These days, I know the location of every Little Free Library within a mile radius of my doorstep. I know which gardens have the prettiest flowers, and where not to turn because the sidewalk ends. I know that, down the road, a woman named Kathy will offer my dog a biscuit; the first time we met, she asked me to spell his name so she could add it to a log of the neighborhood canines.

These days, my roommates and I take turns baking.

Right now, on the counter, we have a loaf of zucchini bread, a raspberry sponge cake, and a plate of chocolate truffle brownies. In the freezer is a container of Rocky Road ice cream.

Sometimes my roommate, a former bartender, will make us all cocktails, using fresh basil and mint from our garden. These days, we spend lots of time in the garden.

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These days, the deer grow brave, emboldened by the decline in traffic. Children ride their bikes through the center of the street, and on sunny days, everyone is outside, our collective gratitude like a silent song that travels the neighborhood.

These days, I find myself grateful for the minutia — hot coffee, a postcard from a friend, the feeling of a sweater warm from the dryer. These small pleasures were always there, but they feel larger now, more essential.

I hope, whatever life looks like now, in September, you’re also celebrating the small things. These days, and perhaps for many more to come, they’re everything. 

BECKY MANDELBAUM Editor In Chief

L I M I T E D -T I M E O F F E R

GR AND KITCHEN Event Create the kitchen of your dreams and save.

Purchase a qualifying Sub-Zero and Wolf appliance package and receive three additional years of protection or qualify for a $1,000 rebate. For details, visit subzero-wolf.com/promotion.

Notes Contributors Samantha Ferraro Samantha Ferraro is the creator of the popular food blog, The Little Ferraro Kitchen, and author of the cookbook, “The Weeknight Mediterranean Kitchen.” Samantha’s recipes have been featured in Women’s Health, Cosmopolitan, and the L.A. Times. She is a regular on-air contributor to King 5 Seattle, where she demonstrates easy Mediterranean recipes that are full of bold flavors.

Locally, you’ll find Samantha teaching cooking classes and sharing recipes on social media.  p. 94

NOW REOPENED! Featuring David Syre’s solo show, Envisioning A Better Future July 21 - Nov 7, 2020

Brooklyn Matthysse

George Floyd #18 Pandemic Personality

Brooklyn has worked in the hairstyling industry since 2012. She is currently based at Symmetrie Studios in Lynden, where she has a special passion for hair extensions. Her work has been featured in Style Me Pretty, Green Wedding Shoes, with designer Desiree Hartstock, and Bellingham Alive!

She values building relationships with clients, helping them achieve their personal style, and making them feel fantastic! Learn more at her lifestyle blog, brooklynelise.me.  p. 37

2020, Acrylic on canvas, 48 x 48 in, Everson, WA

The works inspire to think about new forms of living together and a new world in which humans can coexist with nature again.

Emma Radosevich As a child, Emma developed a love of literature by reading chapter books with her dad; she made sure he got every character’s voice just right. She still appreciates a great narrator. Emma is a Collection Development Librarian for Whatcom County Library System, where she gets to work with fellow book lovers. When she’s not working, she likes walking on Bellingham trails while listening to an audiobook or NPR podcast.  p. 23

Visitors are invited to share their own thoughts which will be collected and installed as a participatory work of art in the gallery.

We have plenty of space and AC. Masks are provided.

Tue-Thu 11 am-4 pm and by appointment 360.746.8745 465 W. Stuart Road Bellingham, WA info@davidsyreart.com davidsyreart.com Instagram: @gallerysyre

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Selva Wohlgemuth Since 2015, Selva Wohlgemuth, MS, RD has helped many patients regain health and vitality using integrative and functional medicine principles in her private practice Happy Belly Nutrition. Selva specializes in both gut and women’s health, helping patients find relief from chronic digestive issues, and providing essential nutrition guidance for women trying to conceive and during the perinatal period. Follow her on Instagram @happybellynutrition for tasty recipe ideas and nutrition know-how.  p. 87

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September 2020 11

Welcome Back! we missed you! visit us daily 8am - 2am.

PUBLICATIONS Bellingham Alive NSL Guestbook Couture Weddings MENU Seattle

PRESIDENT/PUBLISHER Lisa Karlberg EDITOR IN CHIEF Becky Mandelbaum ART DIRECTOR Dean Davidson ACCOUNT EXECUTIVES Devan Ballard | Kristy Gessner Mia Sperandeo

GRAPHIC DESIGNER Mariah Currey

EDITORIAL/MARKETING COORDINATOR Anelyse Morris

CONTRIBUTORS Jeff Barclay | Dave Brogan Samantha Ferraro | Samantha Hale Tina L. Kies | Phil Kneisley Brooklyn Matthysse | Emma Radosevich Chris Rylands | Maressa Valliant Blake Vanfield | Selva Wohlgemuth

EDITORIAL ASSISTANTS Julia Berkman | Esther Chong Chelsea Consolacion | Robert Dudzik Julia Furukawa | Jack Taylor Mysti Willmon

PHOTOGRAPHY ASSISTANT Emily Porter

OFFICE MANAGEMENT Jenn Miranda

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

INQUIRIES & SUBSCRIPTIONS

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Letters to the Editor Notes

I love your magazine and save every copy to reread!...Loved your article on the hornets.

SUMMER FU N

BUCKE T L IST

— Dana C., Ferndale

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Olympic Dreams on Hold

Pros to Know

Gardening Q & A

I love your Menu Talk email every week! It’s beautifully done and a great way to support local eateries. The recipe is a fun addition, Great work Bellingham Alive!

Your summer issue was awesome, as usual. The one word you seem to use the most is “local.” Thank you for showcasing what makes Bellingham a special community.

— Don D., Bellingham I never know what to eat these days so I really love the dining guide section!

Helps make the decision process for take-out easier.

— Patti J., Blaine 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 our editor at editor@bellinghamalive.com.

— Katy B., Bellingham

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September 2020 13

Notes Meet the Team

ANNOUNCES THE ADDITION OF:

CORINNE M. HECHT, MD Board-Certified Dermatologist

Emily Porter ADULT AND PEDIATRIC DERMATOLOGY:

Medical Dermatology • Cosmetic Procedures • Laser Treatments CALL US TO SCHEDULE:

360.676.1470 | dlcnw.com

What is your role at the magazine and how long have you been with K & L Media?

My role at the magazine is to capture images of cuisine, cocktails, and businesses in their honest and real form. My job is also to build relationships with owners and employees to make them feel comfortable while I photograph their food and drinks, and often even themselves.

What is your background?

I grew up in Seattle, Washington and moved to Bellingham to attend Western Washington University. Most of my childhood involved annoying my two siblings or playing the many sports I participated in. In the fall I played golf, winter I played basketball, and spring into summer was my favorite, softball. Towards the end of my high school career, I began my love for photography. I slowly developed skills in photography that I always dreamed of. I began photographing star trails and capturing storytelling moments while covering an event for the local newspaper. My dream has always been to become a photographer, and every day I work on improving my skills and expanding my horizons.

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

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My favorite part of working for a regional lifestyle magazine has been the opportunity to meet amazing business owners around the Bellingham area. Forming relationships with owners creates a feeling of home in an already spectacular community. I also have enjoyed learning how to photograph food and drinks because I have never experienced it before. Although challenging, when I capture an amazing image of a meal it is truly satisfying.

What are some of your hobbies?

My hobbies include skiing on Mt. Baker during the winter. It’s undoubtedly my favorite activity. Especially when it is dark and cold, it gives me something to look forward to. I also enjoy playing the guitar and piano to help relieve stress. Finally, during the spring and summer, I love riding my bike or going on walks at the park. Nothing beats Bellingham summers. 

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Whatcom Association of Celestial Observers 22 Epic Memorials 26

Photos courtesy of Linda Stone

Bellingham Axe 28

Spotlight

Linda Stone

Life

20 September 2020 17

Life Community

7 Days of Social Distancing

BY BECKY MANDELBAUM

Blue Fox Drive-In Theatre

we’ve learned there’s still plenty to do in a pandemic. To help you map out some fall fun and adventures, we’ve created a day-by-day guide of socially distant fun. Don’t forget to mask up in public, and keep six feet away from others.

Chuckanut Mountains. If you want to feel like the cherry on top of an ice cream sundae mountain, follow Mount Baker Highway to the end of the line at Artist Point. The views will take your breath away, and there’s plenty of trail access if you want to stretch your legs.

Monday: Movies, movies, movies

Wednesday: Get picky

With the sun setting earlier and earlier, movie nights at home are a perfect treat. The closer you can get to a movietheater-feel, the more you’ll feel like everything is normal.

At the beginning of the pandemic, my roommates bought an Epson projector off Craigslist. I was skeptical at first — did we really need a fancy projector? — but I now worship this little machine. We have a large white wall in our living room, which creates the perfect neutral background for the image, but you can hang a white sheet over any wall, indoor or outdoor, to achieve the same effect. All you have to do is hook it up to your computer and you’re set for Netflix, DVDs, or a virtual screening from the Pickford Film Center. If you’re really itching to get out of the house, head to the new drive-in theater at Birch Bay Waterslides in Blaine or to the Blue Fox Drive-In Theatre in Oak Harbor.

This month’s feature is all about hard cider, so it’s only fitting to include a day of gathering your own local produce. Head to Bellewood Farms, where Honeycrisp apples arrive in midSeptember, ripe for picking. While you’re there, check out the farm store and snap some Instagram-worthy photos in the picturesque orchard. For more ideas on where to pick, check out p.53. If you gather enough apples to make your own cider, consider renting an apple press from Ideal Rent-All in Mount Vernon. You can also buy pre-made bulk juice from Bellewood Farms. For yeast and other cider-making supplies, head to Northwest Corner Brewing Supply. They can also answer any cider-making questions.

Tuesday: Take a drive Head to Blaine and cruise down Semiahmoo Spit, where water reaches out in all directions. The spit also boasts great walking and biking trails, with plenty of birds and wildlife to view. If you’re craving mountains, drive east on Highway 20, also known as North Cascades Scenic Highway. On the way, stop at the Diablo Lake Overlook to catch views of the lake’s hyper-turquoise waters. Keep going east toward Washington Pass to catch some incredible fall colors. Closer to home is the famous Chuckanut Drive Scenic Byway, with views of Bellingham Bay and curves that hug the 18

BellinghamAlive.com

Thursday: Get to know the neighborhood Bellingham has so much to offer, but, if you’re like me, there’s always something you’ve never quite managed to check off the list. Why not dedicate a day to doing something you’ve never done, or exploring an area you’ve never explored?

Rent a kayak on Lake Whatcom or ride your bike down the Interurban Trail. Walk around Lake Padden or read the historic markers in downtown Fairhaven. Climb the Lookout Tower at Sehome Hill Arboretum or pack a picnic and head to Hovander Homestead Park. Hike to Fragrance Lake in Larrabee State Park or stroll along the railroad tracks near Marine Park. When you’re done, grab a beer from whatever brewery you still haven’t tried — ever been to Twin Sisters, or 122 West, or FrinGe?

Photo courtesty of Blue Fox Drive-In Theatre.

L

IFE UNDER COVID-19 CONTINUES, but by now

Lakedale Resort Yurt

Swim Club Cocktail Kit

Photos: Left courtesy of Melissa Broersma, right courtesy of Lakedale Resort.

Friday: Cocktail tour de Bellingham Restaurants and bars are partially open during phase two, but if you’d rather enjoy your drinks at home, pick up one of several DIY cocktail kits around town and get crafty.

Swim Club, Mambo Italiano Cafe, and Redlight Kitchen & Bar are just a few places serving up cocktail kits so you can mix up drinks from the comfort of your own kitchen.

You can also get a to-go cocktail from places like Bayou on Bay, where they’ll mix up one of their signature Bayou Bloody Marys and send you on your way. If you’re looking for a mixer to make your own at-home concoctions, head to KombuchaTown to grab a pack of their new live seltzers.

In flavors like ginger, cucumber, and grapefruit, these fizzy waters go perfectly whether you’re whipping up a traditional cocktail or a refreshing, non-alcoholic tonic.

Saturday: Explore San Juan Island September is the beginning of shoulder season, which means it’s the perfect time to explore San Juan Island without the crowds. The island’s outdoor recreation is unbeatable, whether you’re looking to kayak, cycle, hike, or fish. Make sure to visit Lime Kiln Point State Park, where you can spot whales even into September. While you’re there, check out the interpretive center and historic Lime Kiln Lighthouse.

For more scenic views, head to Cattle Point Lighthouse on the island’s southern end, where grassy dunes meet stunning

shoreline. If you’re planning an overnight stay, Lakedale Resort in Friday Harbor offers COVID-safe yurts, cabins, and lodge rooms. All yurts enjoy access to a private hot tub, and guests can entertain themselves from a selection of sanitized board games. For dinner, grab some food from local island favorites like Downriggers, Duck Soup, and Friday Harbor House. If you can’t make it to the island in person, go there virtually at visitsanjuans.com/experiences.

Sunday: Get your fill of fall colors September is my favorite month for hiking, with crisp afternoons, fewer crowds, and colors, colors, colors.

Head up Highway 20 to North Cascades National Park, where there are plenty of trails to take your breath away through September and into early October. My favorite destination for fall colors is Sahale Arm, accessed by the trailhead at the end of Cascade River Road. Most people stop at Cascade Pass, where the views open up to a valley dappled with golden larch trees, but if you keep going you’ll encounter hillsides carpeted in red, orange, and yellow.

Another great trail for colors is the Heather-Maple Pass Loop, which will have you snapping pictures every other step. Closer to Bellingham is Yellow Aster Butte, another devastatingly pretty hike for fall colors, plus epic views of Mount Baker. This trail is also dog-friendly, so your pooch can come along, too.  September 2020 19

Life Spotlight

Seize the Clay Bellingham potter Linda Stone captures the PNW in her creations

F

ROM A QUIET CORN FARM IN INDIANA to her current home

on Lake Whatcom, clay artist and self-proclaimed potter Linda Stone has always been inspired by the natural world around her.

“When I first came to the northwest... I was just taken aback by the mountains, the oceans, and the huge wildflowers,” Stone says.

“It looked like something out of ‘Alice and Wonderland’.”

These wildflowers, which Stone later identified as rhododendrons, became one of the first of many Washington flora to inspire her creations, including one of her three pottery lines: rhodiewear, beachwear, and fernware.

It’s this connection to the natural world that drew Stone to pottery in the first place, combining color and

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BellinghamAlive.com

the buttery texture of matte glazes to create realistic interpretations that capture the beauty of nature, while also serving a function and promoting sustainability.

“My focus is creating a more attractive, sustainable environment.

I want to promote handmade ware, as a part of that movement,” Stone says. “I wanted to help make the movement more attractive… We can reuse, recycle, in an attractive way that will bring us more joy.”

Although Stone is now an established potter and member of the local artist community — she is the owner of Silver Beach Pottery, a former co-owner of Good Earth Pottery, and a participant in the Whatcom Artist Studio Tour — she didn’t get there overnight. In fact, Stone put her craft on hold for more than a decade.

Photos courtesy of Linda Stone.

BY ANELYSE MORRIS

APPS WE L VE The New York Times Crossword Puzzle For a small subscription fee, you get a fresh crossword puzzle every day. As the week goes along, the puzzles get harder, but with the app instead of paper, there’s no painful erasing or scribbling over — you can just tap and redo. The app also times how long the puzzle takes you to finish, so you can watch as you get faster and faster.

Charades!

Instead of coming up with all of the clues on your own, let this fun app do the work for you.

All you need is a smartphone and a few friends to get a raucous game of charades going. You choose the number of teams and rounds, and then pick a category, such as movies or music, and then the app generates a clue.

“My focus is creating a more attractive, sustainable environment. […] We can reuse, recycle, in an attractive way that will bring us more joy.”

Linda Stone

Happy Color

By the time she finished college, Stone already had two preschool-aged children. Deciding to focus on family, two kids soon became four, and three years off became 13. Then, at age 45, she had a sudden realization: She’d rather be a starving artist than continue to do something she wasn’t passionate about.

“I firmly believed as long as I didn’t give up, someday I’d be able to do this,” Stone says. “I constantly dreamed about what I was going to make...when the time was right, I’d say ‘I knew it.’”

Stone started out by taking lessons. Eventually she enrolled in an independent degree program that would teach her the chemistry of glazing.

For seven years, she participated in arts and craft shows throughout the state. At one of the shows, in 1999,

misfortune struck when a sudden downpour caused her canopy to collapse. At a financially uncertain time in her life, Stone was at a crossroads.

That’s when the owners of Good Earth Pottery offered her the chance to purchase some shares of the store.

“It all seemed to happen at the same time. I didn’t want to keep doing shows forever, my goal was always to have my own gift shop and store,” Stone says.

Stone co-owned Good Earth Pottery for 10 years. While she loved being part of the store’s history and still sells her pieces there, she is no longer an owner and is now focusing her efforts on the Whatcom Artist Studio Tour.

Today, you can find Stone’s pottery on her website, as well as at the Schack Art Center, The Museum Store, and Good Earth Pottery. silverbeachpottery.com 

This delightfully simple game is perfect for people of all ages — it’s basically like paint by numbers, but with virtual perks. You pick a blank drawing and are given a palette of paints, each with a number. You then scan around the drawing to find every one of that number and fill it in with its matching paint. Once every space is filled, you can share your finished piece with friends via text or social media.

Evil Apples If you’ve ever played Cards Against Humanity, Evil Apples is the improved, virtual version.

Once you’ve downloaded the app, you can invite any number of your friends to join an online game of fill-in-theblank — this time with raunchier options. Each round, one member is chosen to be the judge and they get to blindly decide who submitted the best answer. The first person to seven wins! JULIA FURUKAWA

September 2020 21

Life Community

Andromeda Galaxy Orion Nebula

The Whatcom Association of Celestial Observers

BY BECKY MANDELBAUM

Association of Celestial Observers, WACO for short, has brought together those interested in observing and photographing outer space. The goal? To make astronomy fun.

Justin Katsinis joined WACO about two years ago, making him one of the newest members of what’s becoming a well-seasoned group. Many people in the club have been stargazing for decades, some for as many as 50 or 60 years.

At fewer than 20 members, the club is hoping to expand its reach, particularly to those who already hold an interest in amateur astronomy, telescopes, or space photography.

“A lot of people enjoy just looking at the stars, but might not know what they’re looking at. We can help you figure out what you’re looking at and where to look,” Katsinis says.

While there are plenty of helpful online videos and even apps that map constellations when you point your phone at the sky, Katsinis says the club and its firsthand knowledge have been invaluable to his progress as an astrophotographer.

“Nothing will ever make up for somebody that has experience looking at the sky for years and can tell you exactly where a star is, or what’s next to it, where the next galaxy is, when a planet’s going to pop up over the horizon,” Katsinis says.

For decades, WACO has helped community members connect with the night sky. The club hosts various events throughout the year, including a Telescopes in the Park event in Boulevard Park during first quarter moons, when shadows emphasize the moon’s craters.

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Telescopes in the Park

Official club meetings take place at the WECU bank in Ferndale on the second Thursday of every month. (Until Whatcom moves into phase three, meetings will be held virtually.) All meetings are open to the public, and members or guests from the community sometimes present on topics ranging from astrophotography to galaxies and nebulas.

For Katsinis, this is the club’s true magic: sharing a love of space with others.

“When somebody first looks through a telescope and sees the rings on Saturn or the bands of Jupiter…they’re going to say ‘wow,’ and possibly some expletives… That’s one of my favorite things about it, to see the look on somebody’s face when they see something like that,” he says.

On September 26, NASA is hosting its annual International Observe the Moon Night; granted COVID19 restrictions allow, WACO plans to host some kind of presentation. You can also join the club for star parties at Artist Point on September 12 and 19 at 8:30pm, as well as Telescopes in the Park event on the 23 at 6:30pm.

To learn more, visit whatcomastronomy.com or check the club’s Facebook page for updates on meetings, events, and star parties. 

Photos: Top left and top right by Justin Katsinis. Bottom right courtesy of Whatcom Association of Celestial Observers.

T

HE NAME SAYS IT ALL. Since 1988, the Whatcom

Book Notes Life

Book Reviews

Pods We Love

BY EMMA RADOSEVICH

BY MARIAH CURREY

The Catch and Kill Podcast with Ronan Farrow

AFTER TERRORISTS ATTACK A COMMUTER TRAIN,

A Burning

by Megha Majumdar

an Indian city is fired up and hungry for justice.

Serendipity plays an outsized role in the lives of three loosely connected characters after the attack. Jivan, a Muslim teenager, is arrested after a careless comment on Facebook. PT Sir, her former gym teacher, attends a political rally while waiting for a delayed train. Lovely is a local hijra (a member of India’s trans community) who faces daily rejection but still believes she’s destined to be a Bollywood star. Majumdar’s characters aspire for greatness in a lively and authentic setting, and her descriptions of street food made my mouth water.

But what makes this novel special is her exploration of corruption and the cutthroat politics of poverty.

Majumdar takes an unflinching look at the mental gymnastics we all perform to convince ourselves we’re doing the right thing — even when our conscience tells us otherwise.

For years, Pulitzer Prize winning journalist Ronan Farrow worked to expose the systems that allow powerful men like Harvey Weinstein to get away with terrible crimes. While Ronan may have broken the story, it wouldn’t exist without the brave and compelling sources who helped uncover the truth. From whistleblowers to undercover operatives, this podcast brings you their stories, in their own words, for the first time.

Decoder Ring

A CHANCE ENCOUNTER upends the author’s carefully

The Fixed Stars

by Molly Wizenberg

constructed life in this intimate memoir. Molly Wizenberg is a food writer and podcaster in her mid-thirties who runs two Seattle restaurants with her husband. She struggles to balance parenthood and a writing career with her husband’s ambition and chaotic restaurant schedule.

She is called to serve on a jury and, over the course of the trial, becomes obsessed with the prosecuting lawyer — a woman. She realizes this is more than a fleeting crush and starts to second-guess her life choices: her marriage, her sexuality, and her dreams. This memoir is messy and immediate; Wizenberg’s brutal honesty reads like a journal or a conversation between close friends. “The Fixed Stars” explores moments of transition, how our identities can change over time, and how the reward of finding your true self can be worth the risk.

Decoder Ring is a show about cracking cultural mysteries. Ever wonder why gossip rags still care so much about sad Jennifer Aniston, or what became of YouTube singer Rebecca Black, or where the song Baby Shark came from? In each episode, host Willa Paskin examines these cultural obsessions, delving into their history to figure out what it all means and why it matters.

Bridger Winegar’s ‘I Said No Gifts!’

Every week, host Bridger Winegar invites guests to his show to join him in conversation. His one request: No gifts!

Week after week, his guests continually disobey him, with their conversation inevitably turning to what mystery object lies beneath the wrapping paper.

Who Knew? Cider Baptized in cider If you were a child in 14th century England, you might have been baptized in apple cider. In many towns, the water wasn’t sanitary and could cause sickness. Apple cider was often used as a safe alternative.

Singing to the trees In order to appease the deities of the apple trees and encourage a good harvest, English custom was to practice wassailing in an orchard. A jug of cider was placed in the biggest apple tree. People would then sing or bang on kettles to scare away evil spirits.

How many apples?!

How many apples does it take to change a lightbulb?

Nobody knows, but we do know it takes around 35–40 apples to make one gallon of apple cider. That means you’re drinking multiple apples with every glass.

Bottoms up!

Think inside the box Where in the world is Albert Einstein’s cranium? Why, in a box labelled Costa Cider of course! For more than 40 years, pathologist Thomas Harvey kept the famous cranium in two mason jars stored in a cider box under his sink. MYSTI WILLMON

September 2020 23

Life Heard Around the Sound

Nugents Corner Market Brings Fresh Produce to Mount Baker Area

A Quarantine to Remember

H

Peoples’ Perspectives: COVID-19 in Whatcom County OW WILL WE REMEMBER LIFE IN QUARANTINE? Bellingham

Public Library and Whatcom County Library System teamed together with several community organizations to capture and archive the COVID-19 experience for future generations to come.

Peoples’ Perspectives: COVID-19 in Whatcom County is a multimedia initiative where residents can interpret, document, and share their quarantine experience through creative platforms such as poeatry, art, photography, music, and storytelling.

“It’s important to document these things for yourself, not just for the greater world,” says Christine Perkins, executive director for Whatcom County Library System. “Reflecting on this time helps you understand and interpret this experience.”

Collaborations include photos and articles from The Northern Light’s Young Reporters Project, audio recordings of Coronavirus Stories at KMRE Radio, and “Quarantunes Vol. 1,” a nine-track benefit album created by local musicians and KZAX Radio to raise funds for artists displaced or impacted by the pandemic. These contributions will be archived, creating a multidisciplinary record of life during the pandemic in Whatcom County.

“This can be a real gift to yourself,” Perkins says. “It could be really useful to you in your future, sharing with your kids, grandkids, or even just remind yourself of what you were thinking at the time.”

Everyone is welcome to participate, and sharing with the public is up to you. To feature a project with Peoples’ Perspectives, email Rebecca Judd with Bellingham Public Library (rejudd@cob.org), or Christine Perkins with Whatcom County Library System (christine.perkins@wcls.org).

Founding organizations of Peoples’ Perspectives: COVID-19 in Whatcom County are All Point Bulletin, Allied Arts of Whatcom County, Bellingham Public Library, Bellingham Roller Betties, Bellingham Symphony Orchestra, Bellingham Whatcom County Tourism, Chuckanut Writers Conference, KMRE 102.3 FM, Make.Shift/KZAX 94.9, Pickford Film Center, The Northern Light, Village Books, Western Washington University, Whatcom Art Guild, Whatcom County Library System, Whatcom Community College, and Whatcom Museum. ESTHER CHONG

What cocktail did you master this summer?

BY JACK TAYLOR

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BellinghamAlive.com

Midori Colada — Anelyse Morris Essentially a frozen pina colada with melon, this drink features rum, Midori liquor, coconut cream, pineapple juice, and lime. After blending, serve in a sugar-rimmed glass.

N

UGENTS CORNER MARKET

opened in late summer at 3705 Mount Baker Highway (State Route 542), relieving a local food desert.

Since the closure of Dodson’s IGA in 2017, the residents of the surrounding area had to take trips to Bellingham, roughly 10 miles away, just to access quality, affordable food.

The market’s co-owners, Troy and Aubree Lozano, are residents of Everson.

Troy says he is committed to filling the grocery store void left by Dodson’s IGA. “We will be providing a great selection of fresh organic produce, a full selection of grocery products, a carefully curated selection of hardware products and, most of all, reclaiming the title of having the best fried chicken in the county!”

Lozano says.

Nugents Corner Market offers a warm, welcoming atmosphere, and their commitment to the community extends to their hiring practices. They strive to hire local residents who share the store’s dedication to bettering the community. They also work with many local suppliers, and encourage customer feedback.

The Lozanos purchased the property in 2018. Since then, the building has gone through extensive repairs, updates, and a refurnishing on both the interior and exterior. The renovation is so thorough you can barely recognize the building from what used to be there, Troy says.

“We’ve redone everything from the floors to the ceiling and everything in between,” Troy says. “New shelves, new lighting, new décor, artwork from local artists, and smiling team members ready to serve you the freshest food we can find.” CHELSEA CONSOLACION

Bruce Mules — Mariah Currey Swap out vodka for two shots of Bruce, a brandy liqueur from Bellewood Farms, then mix with 8 to 12 ounces of ginger beer.

Garnish with lime or lemon.

Need a safe day trip?

Check out the Farm Stand Loop.

Photo by FotoMataio Fotografi

S

EPTEMBER IS A TIME OF ABUNDANCE in

the Pacific Northwest — berries are ripe for the picking, seafood is fresh and satisfying, and farm fresh produce abounds. In light of our favorite concerts, festivals, and fairs being cancelled, Sustainable Connections invites the community to explore farm fresh flavors and experiences with the Local Farm Stand Loop. It’s a chance to get out of the house and take a guided drive to over 20 farms open to the public during September. Gather the family for U-pick, farm stands, pop-up markets, sweeping pastoral views, and plenty of tasty treats. Visit eatlocalfirst. org to download a printable guide. MARESSA VALLIANT

Art on Screen: FireHouse Studio

I

F YOU’RE RUNNING OUT OF THINGS TO WATCH

on Netflix, or just miss the glamour of live performances, we’ve got good news for you. In July, FireHouse Arts & Event Center partnered with Stiletto Rosso Productions to create FireHouse Studio, a new virtual performing arts space.

The new platform broadcasts recordings of artistic performances — from theater, to dance, to live music — on demand to audiences worldwide. While you may not be able to enjoy shows in person, the state-of-the-art video footage, lighting, and sound recording will make you feel like you are sitting in the theater, with the added bonus of zoom-ins and optimal angles.

“The FireHouse is really excited to be able to provide a professional venue space where performers can safely

Hard Lavender Lemonade — Devan Ballard A fun twist on a summer classic, all that goes into this drink is vodka, lemonade, lavender syrup, and club soda. Add a sprig of lavender for extra flair.

ENTER-TO-WIN Monthly Giveaway

E

ACH MONTH, we give you the opportunity to win a prize from local merchants. You can enter once per day on bellinghamalive.com. A winner will be chosen by random draw, and notified via email and/or phone. It’s our way of saying thank you for your support and for continuing to help encourage shopping and dining local. Below is the Enter-To-Win prize for September.

$50 TO

perform and the filmed interpretation of their performance can be posted and seen not only just in Bellingham but worldwide,” says Teresa Dalton, owner of the FireHouse Arts and Event Center. “These are tough times and we all need something to look forward to.”

E-tickets are available on the FireHouse website, where the gallery offers a range of performances, some for free and some for a small fee. Many of the performers are donating their ticket proceeds to select charities. Find your favorite performers or discover new ones, and watch them over and over again, anytime, anywhere.

For artists looking to share their talents with the community, FireHouse Studio uses Vimeo’s pay-per-view platform to provide a shooting, editing, and ticket-selling platform to capture and distribute performances in the most artful way possible. Visit firehouseperformingarts.com/ studio for more information. ANELYSE MORRIS

7up Mojitos — Jenn Miranda This one is super simple: just combine 7up, rum, sugar, and lime juice. For a fun addition, chill with mint leaf ice cubes.

Boozy Strawberry Basil Smoothie — Becky Mandelbaum Blend frozen strawberries, fresh basil, and gin with a splash of fizzy water and grapefruit bitters. For an extra bite, add a twist of black peppercorns.

September 2020 25

Life Community

Honoring the Dead with a Celebration of Life Epic Memorials

BY JULIA BERKMAN

Epic Memorials in Bellingham, has an aura about her that feels inviting, trustworthy, and professional — all qualities that come in handy when working with families who wish to celebrate a loved-one in a unique way.

For Heinrich, the job is personal. In 2012, her son Asher passed away. In the wake of his death, she spent four months planning a celebration that would honor Asher’s life, including his dream of becoming an airplane pilot.

“When my son died, people were asking immediately, ‘Oh, would next Friday be a good day for his memorial?’ And I couldn’t even wrap my head around the fact that I need to do this, let alone do it that fast,” Heinrich says.

Asher’s memorial went off without a hitch, from the missing man flyby of the first plane he ever flew to the 999 red balloons released into the sky. It was truly a celebration of Asher’s life, as well as the lives of everyone he’d touched.

Wanting others to have a positive, individualized memorial like the one she gave her son, Heinrich started Epic Memorials in 2019. She now offers full-service event planning — from budget development to transportation services — so families can have the time and space to grieve.

She also offers living memorials for those who wish to celebrate their life in the presence of friends and family.

“I love throwing a beautiful party. I always have, since I was a kid, really,” Heinrich says.

The standard funeral, she thinks, is rushed and impersonal.

A one-size-fits-all memorial simply doesn’t work, which is why each memorial she plans is unique, requiring a different level of participation and care. So far, she’s created beautiful events for a former firefighter who loved Burning Man, a dispatcher who was also a Roller Betty, and a loving mother of three.

For some, the idea of being a professional memorial planner might seem grim, but for Heinrich, it’s something she feels uniquely qualified for.

“I have an ability to be in that space with people without it taking on too much, just because nothing is heavier than what I already carry,” she says.

Through planning a personalized memorial for someone, Heinrich says she falls a little bit in love with them.

“Where do you put these people in your heart, you know, or in your mind? I’m never going to ever talk to them, but I’m doing this really intimate thing for them,” she says.

She finds the best thing she can do is listen to what the person’s friends and family loved most about them and try to incorporate these qualities into her own life. Whether it’s their joy or their love, Heinrich folds them into herself and remembers them. 512 S. 39th St., Bellingham, 360.319.8001, epicmemorials.com 

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Photos by Julia Berkman.

S

ANDI HEINRICH, THE OWNER AND FOUNDER of

Game Changer Life

Flora Perez-Lucatero One woman’s mission to serve the children of Skagit Valley

BY TINA L. KIES

T

HOSE WHO CHOOSE A LIFE OF SERVICE share distinct characteristics: perseverance, a drive to create change, and an inner strength of mind.

Raised in a family of farmworkers, Flora Perez-Lucatero learned through observation and the guidance of her hardworking parents that life does not play favorites. Rather, it will pass you by if you don’t embrace it and leave your own mark on the world.

Perez-Lucatero’s mark is grounded in her innate, evolving quest to serve others and elevate the lives of those around her.

In particular, the lives of children.

“I always knew I wanted to live a life of service,” PerezLucatero says. “There was a very visible need to address the growing population of vulnerable children in my community, and I couldn’t turn my back on it.”

At the age of 26, she founded Children of the Valley (COV), a Mount Vernon-based nonprofit that provides safe and supportive after-school programming for children.

That was 14 years ago.

Photo by Kelly Bowie.

Led by Faith, Guided to Serve

When Times Change, Leaders Adapt Like many organizations, the arrival of COVID-19 presented unprecedented challenges for COV. 2020 was scheduled to be a year of heightened fundraising efforts to support their fiveyear plan. To sustain the traction already established, a viable solution was needed.

Under Perez-Lucatero’s leadership, COV reimagined its fundraising campaign, making its annual dinner auction event 100% virtual. Ticket-holders received dinner-for-two, dessert, and an art kit from three locally-owned businesses.

Half of all proceeds benefited COV, while the remaining half went to participating businesses.

The concept has drawn praise from community members as well as extensive interest from other non-profit directors facing similar challenges.

“As a professional, a mother of four, and a resident of this amazing community, I am humbled and forever grateful for this continued and extraordinary support,” Perez-Lucatero concludes.

To learn more about COV and how you, too, can become a ripple of change, visit childrenofthevalleymv.org. 

From the onset, Perez-Lucatero’s deep-rooted respect for children established the foundation for COV’s faith-based approach to empowering students to realize their potential.

Her bicultural upbringing, her family’s ability to overcome personal hardships, previous experience working with at-risk youth, and an understanding of her community’s migrant population all pointed in one direction.

“It was almost as if my past life and professional experiences led me to COV,” Perez-Lucatero admits. “I’ve embraced this purpose and calling and have no plans of looking back.”

Since opening its doors in 2006, COV has served more than 800 children within the Mount Vernon School District.

It now has a five-year plan to expand by two to three additional facilities in the Skagit Valley.

With the belief that every action can create a ripple effect, Perez-Lucatero’s persistence has led to measurable success for COV students, ranging from improved school attendance to an overall increase in the school district’s graduation rate.

Perez-Lucatero’s impact is not isolated to COV. She is also an active community member, serving on countless boards and committees including the Skagit Valley Hispanic MultiDisciplinary Board, META Performing Arts Board, West View Parent Teacher Association, Madison Elementary School Site Committee, Mount Vernon-Conway Youth Baseball Board, and Skagit Valley College.

September 2020 27

Life Out and About

Bellingham Axe

BY DEVAN BALLARD

new game in town, and its future looks sharp.

Bellingham Axe, a new axe-throwing venue in downtown Bellingham, allows people to come in and release their inner warrior.

Matt Kinney is the man behind Bellingham Axe. Kinney, who grew up in Seattle but moved to Bellingham in 1996, got the idea to bring this new venture to Bellingham after going to an axe bar in Seattle. “My brother got us a couple lanes down there, we threw some axes and had a blast... I thought to myself, Bellingham needs something like this.”

Bellingham Axe is located at 1414 Cornwall, next to Bellingham Bar and Grill. As you head downstairs, you’ll likely hear music, excited patrons, and the thud of blades sticking into wooden targets. At the host stand you’ll find snacks and beverages available for purchase, along with a range of Bellingham Axe merchandise.

From there, guests can check in, sign a waiver (hey, it is axe throwing, after all), and receive a “lane,” much like with bowling… but instead of hurling a ball down the lane to knock over pins, you hurl a hatchett at a wooden

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BellinghamAlive.com

Photos by Emily Porter.

M

OVE OVER BILLIARDS AND DARTS, there’s a

target marked with a bullseye and various point values. All axe-throwing venues have experts on hand to offer instruction (there’s more than one correct technique, apparently). Those interested in standardized axe-throwing leagues can also learn the formal rules.

The idea for axe-throwing venues originated in Toronto, after a man named Matt Wilson spent some quality time with an axe, a tree, and some beer. Wilson founded the Backyard Axe Throwing League (BATL) in 2006. The BATL spread axe-throwing venues through Ontario.

In 2016, Wilson established the International Axe Throwing Federation (IATF). The IATF continues to grow in popularity, and now holds an annual championship with standardized rules and regulations, with Olympic aspirations on the horizon.

Though Bellingham Axe is still considered an axe “bar”, alcohol will not be served inside the venue. The combination of alcohol and handling sharp objects is a concern as well as a liability; due to Washington’s liquor laws, Kinney was not able to obtain a liquor permit. However, the main floor of the building is currently unoccupied, and Kinney hopes someone will use the space to open a bar or restaurant.

“People in Bellingham are looking for something new,” Kinney says.

“Going out for this generation is more about unique experiences.” Kinney sees Bellingham Axe as an ideal spot to host private parties and events. “Birthday parties, company team building, bachelorette outings, and even divorce parties will all be held here.”

Bellingham Axe will also host league nights, where teams can take on fellow blade hurlers. Kids ages eight and up will be allowed to try their hand at axe throwing, provided they have parental consent and supervision.

After everything we’ve been through this year, we may need an option like Bellingham Axe now more than ever.

It’s somewhere people can let off some steam, de-stress, and have a fun time with friends. 1414 Cornwall Ave., Unit 100, 360.603.9606, bellinghamaxe.com 

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September 2020 29

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Red Light Therapy 34 Texture Clothing 36 Necessities: Masks 38

Style

Photo by Patrick Fore.

Spotlight

Bradley Lockhart

32

September 2020 31

Style Spotlight

The Man Designing Bellingham Bradley Lockhart

BY BECKY MANDELBAUM

but have you ever stopped to wonder who made it? The answer is Bradley Lockhart, a local graphic designer, illustrator, and animator whose mission is to create meaningful designs that speak to place.

Lockhart has always been savvy when it comes to producing creative work with digital tools — he started editing videos and using Photoshop when he was just a teenager. Despite this precocious start, it was years before he learned graphic design was a viable career option.

“Where I grew up, [graphic design] wasn’t a word... not until I was probably 22 or 23 did someone tell me, ‘Graphic design is a thing, and you can get a college degree in it, and you’ve technically been doing it for, you know, like eight years already.’”

As a student at Whatcom Community College and then Western, Lockhart focused on art and design, taking breaks to pursue another passion: music. Today, Lockhart still plays in a local metal band called Dryland, and music remains a large part of his life.

The Bellingham Flag After more than 10 years of designing, Lockhart has made a name for himself in the Bellingham art community. The Bellingham flag is perhaps his most notable work, and for 32

BellinghamAlive.com

Photos: Top by Tommy Calderon. Bottom by Patrick Fore.

Y

OU’VE PROBABLY SEEN THE BELLINGHAM FLAG,

good reason. The popular, eye-catching design is simple but packed with meaningful symbolism.

The flag has two white stars, representing the Lummi and Nooksack tribes. Between the stars are three wavy lines, which stand for the Salish word “Whatcom,” meaning noisy waters. (If you orient the flag vertically, the lines become Whatcom Falls.)

The four green stripes represent the area’s four original villages: Whatcom, Sehome, Bellingham, and Fairhaven. Combined, the images speak to the history and landscape of our home.

Like the best symbols, the Bellingham flag is more than just a flag — it’s a visual nexus point for the community to gather around. The flag’s Facebook page, which has thousands of followers, serves as a platform for local information, entertainment, and art. Lockhart also uses the page to raise money and awareness for local causes.

In June, he raised $1,000 for the Seattle chapter of Black Lives Matter, all from a single day of flag sales.

Lockhart’s other notable designs include the Bellingham city seal — look for it on official city signs, vehicles, and paperwork — and the delightfully goofy Orca Face Flag.

When he’s not making art or music, Lockhart visits schools, using the Bellingham flag as a way to introduce young people to the diversity of creative careers available to them. He teaches students that the posters on the walls were designed by someone, and that “normal things in their lives were created by people thoughtfully and creatively.”

Photos by Alexandra Niedzialkowski.

Evergreen Bandana Game One of Lockhart’s newest projects is the Evergreen Bandana Game, a wearable Washington-themed bandana that doubles as a board game when you lay it flat. The portable game comes with custom dice and a rule book, making it perfect for campsite entertainment.

Lockhart meticulously designed the bandana on his iPad, which allowed him to fine-tune the illustrations. “I probably reillustrated each character six times until I was happy with the way they looked,” he says.

The game, advertised as an “illustrated adventure across Washington,” features notable landmarks like Mount Rainier and plays heavily off local knowledge and humor. For instance, a wrong roll of the dice at the ferry means you have no reservation and must drive all the way around. There’s also Highway 20, a dead-end route if the pass is closed.

“I’m trying to introduce some wildcard elements into the game to make it a little more fun and surprising, and make you want to play more than one time. There will be a certain novelty to this, but I’m hoping it has a return playability,” Lockhart says.

Already, the game’s appeal extends far beyond Bellingham.

When I spoke to Lockhart in early summer, people in more than 13 countries had already ordered the game. As a result of this interest, Lockhart has considered creating other statethemed games, and possibly one for the whole U.S. You can purchase your own Evergreen Bandana Game at nwcornergoods.com, where you’ll also find the Bellingham flag, along with an assortment of bandanas, pins, T-shirts, hats, stickers, patches, and more.

Medieval Goats and Moms on Icebergs As for the future, Lockhart’s creative ideas seem limitless. He hopes to continue making place-themed art for Bellingham and possibly cities beyond state lines, too. He also plans to release an animated music video for his band that involves a goat travelling through a medieval landscape.

A few other projects occupy his creative queue, including an animated video about the first woman to live at the North Pole. This woman happens to be Lockhart’s mom, who was sent there in the 70s while studying marine biology at the University of Washington. Things took a turn when the plane sent to pick her up crashed, significantly extending her iceberg-based residency. Lockhart’s dream is to animate the tale while his mother does the voice-over narration.

For a sample of Lockhart’s animations and illustrations, visit lariatcreative.com.  September 2020 33

Style Wellbeing

Stressed? In Pain? Try Red Light Therapy

BY BECKY MANDELBAUM

instructor when she first learned about red light therapy (RLT). As someone whose job was to help people find a better quality of life, red light therapy seemed too good to be true. How could there be so many positive benefits without any negative side effects? She thought it was a scam.

Still curious, she began reading peer-reviewed articles about RLT’s clinical trials and applications. Convinced, she began hunting for a clinic that used RLT in their treatment.

“I was looking around for it, but nobody had it,” she says.

Eventually, Lewis found a place that did: Ideal Wellness.

The Bellingham clinic specializes in weight-loss, one of RLT’s many purported effects. When Lewis discovered they were using RLT as part of their services, she jumped on the opportunity to operate the machine, understanding that red light has far more uses than just weight-loss. Today, Lewis is an expert in all things RLT, and seeks to bring other people into the light.

“Bring on the skeptics,” Lewis says. “They’re fun for me.”

What Is Red Light Therapy?

Red light therapy is a noninvasive procedure that combines two types of therapeutic light: red light and near infrared light. Red light goes beneath the dermis level while near infrared light “goes deeper down, acting like an antioxidant.” “[RLT] kicks out bad cells, stimulates the cell, and adds energy,” Lewis says.

The therapy was initially promoted as a weight-loss service, because it eliminates fat from cells. However, the treatment has many other benefits, including anti-aging, wound-healing, pain reduction, and hair regrowth, to name a few.

According to Lewis, most people see lasting benefits after 2–6 months with treatments 2–3 times per week. However, some benefits may appear much sooner. After only a session or two, sun spots may fade, double-chins may shrink, and pain from arthritis, tendonitis, or disjointed disks may ease.

RLT can also help injured athletes return to play sooner by reducing inflammation and increasing oxygen to muscle cells. Some people receive treatment before practicing yoga, to increase their flexibility, or after a big workout, to aid recovery.

Stress Relief During COVID-19 According to Lewis, chronic stress produces adrenaline and cortisol, which can eventually shut down the function of cells. Over time, these stressed cells can lead to disease.

After the past few months, many of us are at least mildly stressed. In addition to just putting people in a better mood, 34

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RLT can also reduce headaches, agitation, and stress. Because it dilates blood vessels, it also helps with muscle knots from tension or sitting at a desk all day.

Lewis stresses that RLT can fix things, but only until you do whatever caused the problem in the first place. It’s not a miracle cure, but it does offer a reset, especially for those suffering from stress or depression.

“When you’re knee-deep [in depression], it’s hard to find a way out…if you can get that respite where your body feels good and you have a clear mind for a minute, you can choose to use [your] tools,” Lewis says.

What to Expect Ideal Wellness is located at the end of Bellwether Way in Bellingham. After checking in at the front desk, you’ll enter a private, curtained-off room where you can dress down to whatever level of clothing you’re comfortable in.

The treatment takes place on a reclined surface similar to a massage table. The red light is transmitted through pads that wrap about different body parts — a sore arm, an injured knee, your belly. A headpiece Lewis jokingly calls the “Vader mask” goes over your head and face. Some studies suggest RLT may help with cognitive ability and memory loss.

The heat from the red light is mild, creating a cozy feeling rather than making you hot or sweaty. While you relax, you can listen to music through headphones. During my trial session, I listened to the sounds of a thunderstorm.

Sessions last 20 minutes, during which time you’re completely alone, at ease. It’s a little like a tanning bed, but without the dangerous UV rays, sweaty skin, or hard glass surface. At the end of my session I felt more relaxed, less stiff, and in a better mood than when I arrived.

If you’re interested in trying RLT, check online for Groupon deals. The clinic also offers in-house packages of 5, 10, 20, and 30 sessions that never expire. Ideal Wellness, 8 Bellwether Way, Bellingham, 360.325.5257, idealwellness.com 

Photo by Emily Porter.

R

OXANNE LEWIS was working as a meditation

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September 2020 35

Style Savvy Shopper

Texture Clothing Wearable Designs to Last the Decades

BY ANELYSE MORRIS

Clothing of Bellingham strives to combine all three.

Founded almost 20 years ago, Texture Clothing aims to provide long-lasting, ethically made, and sustainable clothing for people of all body types, genders, races, and sexual orientations.

“Above all, Texture Clothing is committed to being a loving, kind, and supportive presence, in our community and beyond,” creator Teresa Remple says.

Remple started her first business doing hair wraps at festivals and street fairs in the Seattle area, eventually selling clothes at different markets and festivals. During these years, Remple noticed a gap in the market.

“Texture Clothing was born out of desire to construct clothing that fit my particular pear-shaped curves,” Remple says on her website. “I wanted to offer the rest of us some options.”

It was then that Texture Clothing Boutique was born.

Although the shop closed a few years ago, customers can still visit Texture’s showroom behind their factory on State Street, or place orders online. In Bellingham, Bay to Baker Trading Company and 3 Oms Yoga also carry a selection of items.

Behind the Seams Despite its longstanding operations, Texture Clothing operates with a fairly small team. The equivalent of two 36

BellinghamAlive.com

Photos: Top left by Teresa Remple. Top right and bottom left by Sig Photography.

S

LOW, SUSTAINABLE, AND STYLISH. Texture

Q & A Style

Hair Q & A with Brooklyn Matthysse Many of us went a long time without a haircut during the pandemic. What do you recommend for hair that’s gone a long time without love?

A salon visit! A good trim, conditioning treatment, or glossing can go a long way. A good at-home option is Bumble and bumble’s Save the Day Daytime Repair Fluid and their While You Sleep Damage Repair Masque.

After playing in the sun all summer, my hair always feels dull. What do you recommend for reviving dry, sun-damaged hair?

Photos: Top left and bottom left by Sig Photography. Top right courtesy of Brooklyn Matthysse.

My go-to treatment for healthy hair is always Olaplex.

Steps 1 and 2 are done in the salon and work to rebuild broken bonds and prevent damage. Steps 3 and 4 are available to take home and do as necessary! full-time employees, in addition to Remple, work to produce and sell products.

“When you purchase a piece of clothing, many hands have gone into the making of it,” Remple says. “It’s the same at Texture Clothing.”

It all starts at the factory, with the cutting and bundling of fabric. After that, the garment is sent to either a home sewer or a factory in Seattle, finishing with embellishments like hand dyeing or printing.

Once the garment is finished, you can purchase it online — from dresses and comfy skirts to “knit mitts,” all available in a variety of prints and patterns, sizes XS to XXL.

Shopping Green Sustainability — one of the founding pillars of Texture Clothing — has been an integral part of their business plan since day one.

Remple says she chooses to work with hemp fabrics and organic cotton, only adding 3–5% lycra to give the fabric some stretch. Texture Clothing is also a member of Green America and Sustainable Connections.

“We strive for zero waste, we do our best to reuse in the office and the factory,” Remple says. “From recycled paper to compostable shipping bags, we do our best with the knowledge we have.”

To learn more or shop online, visit textureclothing.com 

What are some styles and colors you’re excited about for the fall?

I’m excited to see the increasing popularity in hair extensions.

Women are realizing the versatility in extensions and how they can aid in making their hair goals a reality. Regarding color, it seems like guests are VERY excited for an overhaul after quarantine, but are also wanting a blended, seamless look that lasts and grows out naturally.

What are your favorite products right now?

For summer, I love the effortless beachy waves I get with Bumble and bumble’s Surf line. Whether air-drying or blowdrying, these products boost texture and volume. There’s also an option for an oil-infused surf spray for those who tend to get dry or frizzy hair.

With the rainy season on the way, what do you recommend for combating frizz?

For those battling frizz, I recommend a keratin smoothing treatment. A keratin treatment is a chemical treatment that smooths and shines frizzy hair and can last up to six months. For at-home styling options, my go-tos are Bumble and bumble’s Grooming Creme applied to wet hair, a boar bristle brush to smooth hair while blow-drying, and Bumble and bumble’s Thickening Cream Contour to polish off a finished look.  September 2020 37

Style Necessities

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Photo by Dean Davidson.

4

Embrace the Mask

BY DEVAN BALLARD

L

ET’S FACE IT, we’re living in

a strange world these days. In the midst of a pandemic, face masks have become a surprising new wardrobe staple. If we have to wear them, why not make sure we look cute doing it? Match your masks to your outfits, make a statement, and support local businesses with these fashionable, functional face coverings sourced from shops around Bellingham.

Protecting your community sure looks good on you. 

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$15, The Third Planet

Bellingham Bandana

by Northwest Corner Goods $14.95, Bay to Baker Trading Co.

Made with Aloha Tropical Face Mask $7, Fairhaven Poke

www.westernbud.com September 2020 39

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In-Cider’s Guide A closer look at Bellingham’s budding cider scene

BY BECKY MANDELBAUM

Photo by Emily Porter.

B

ELLINGHAM MAY BE BEST KNOWN FOR ITS CRAFT BREWERIES — we’ve got more than a dozen and counting,

after all — but our hard cider scene is not far behind.

There’s a lot to love about cider — it’s refreshing, gluten-free, and comes from Washington’s favorite fall fruit. Plus, just like with beer, the varieties and flavor profiles are endless.

In this month’s feature, we explore six businesses whose core mission is to make and sell quality cider to the good people of Bellingham and beyond. From small-batch cider producers to cider tap rooms and orchard-tenders, Whatcom is truly a destination for die-hard cider-lovers as well as those just starting to explore this particular genre of drink.

Keep reading to learn why Ferndale is the Normandy, France of North American cider-making, as well as where you and your family can pick your own apples this fall.

September 2020 45

Bellingham Cider Company

Featured Drink

Blackberry Ginger

Photo by Emily Porter.

FRUIT FORWARD with a final bite of ginger, this semisweet cider is sure to appease any palate. The smooth, refreshing cider also mixes great in cocktails. It’s no wonder it’s a bestseller, perfect on a warm, sunny day or a rainy Pacific Northwest night.

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“We ensure our practices will focus on an environmentally conscious mindset, an additive-free and pure product for our consumers, and a business tied to its community.”

Bryce Hamilton

Photos: Top left courtesy of Bellingham Cider Co., top right by Emily Porter.

B

RYCE HAMILTON AND JOSHUA SERFACE, co-owners of

Bellingham Cider Company, met in 2005, while working together as emergency paramedics.

“Being paramedic partners in a busy city environment tends to create a unique bond of trust as you depend on each other in very challenging and stressful situations,” Hamilton says.

Between their emergency calls, the two men discovered a connection: they both dreamed of one day opening a small business. Serface was passionate about cider-making and hoped to start his own craft beverage company, while Hamilton and his wife dreamed of opening a restaurant and bar in Bellingham, where they went to college.

“I was inspired by the unmet potential of the Bellingham craft cider scene and the overwhelming support for familyowned small businesses throughout Whatcom County,” Hamilton says.

In 2015, Serface and Hamilton’s dreams finally converged when they created the business license for Bellingham Cider Company.

It took the pair two years to find the perfect location, but the wait was more than worth it. The building, located on Prospect Street in downtown Bellingham, offers a worldclass view, a spacious interior, and an unbeatable patio. The 700-square-foot basement, known as “The Fermentorium” serves as a testing lab for new brews — two tanks produce more than 12,000 gallons of small batch cider every year.

The restaurant, which opened to the public in 2018, offers guests a stunning view of Bellingham Bay. If you’ve been there, you know that sunsets over the water are par for the course. The patio also recently underwent a large expansion, making it the largest outdoor seating area in Whatcom with a view of both Bellingham Bay and downtown.

Today, Hamilton serves as the general manager while Serface makes the cider. They’re joined by marketing director Michael Sampson. Together, the three strive to maintain a community-minded space that offers quality food and delicious cider.

“We ensure our practices will focus on an environmentally conscious mindset, an additive-free and pure product for our consumers, and a business tied to its community. And we always use fresh pressed Washington State apples,” Hamilton says.

When it comes to the cider, you know you’re in good hands, and among good apples. Serface has been making cider his entire life, starting on his family farm in Washington where he pressed and canned fruit. He also interned at Locust Cider in Woodinville, where he gained knowledge about commercial cider production. He now makes cider in small batches, blending traditional cider-making methods with the latest fermenting techniques and equipment.

The most popular cider is the Blackberry Ginger, followed by the Dry Cider. Serface’s favorite is the Gateway Hazy Hopped, a beer-inspired cider with a faint apricot finish.

It highlights the citrus flavors of hops without the bitterness found in some beers. Another festive seasonal option is the Harvest Spice, a semi-dry cider flavored with real pumpkin and notes of nutmeg, cinnamon, and clove.

“Great cider is rare and takes time, consistent development, and the experience of the craft,” Hamilton says.

Lucky for us, Bellingham Cider Company delivers on all three. 205 Prospect St., Ste. A-105, Bellingham, 360.510.8494, bellinghamcider.com  September 2020 47

Renaissance Orchards I

N THE EARLY 2000s, Chris Rylands purchased some land in Ferndale. Among hayfields he planted apple trees, thinking his daughters would enjoy them. When his daughters inevitably tired of eating apples, he decided to make cider.

To use his words, he instead made “some battery acid.”

Rylands wanted to create cider like he’d tasted in Quebec.

“I tried some French [cider] and it was different and excellent in every way.”

What he discovered was that French-style cider isn’t made from eating apples, like the ones he planted for his daughters.

Instead, they’re made from a special kind of apple called a bittersweet apple.

“In the U.S., we’ve got dessert and culinary apples, high in acid and sugar... a sweet tart flavor good for eating. When you ferment that juice, the sugar turns into alcohol, leaving behind acid and alcohol… Tastes like cheap white wine,” he explains.

Bittersweet apples, in contrast, are high in sugar and tannins but low in acid. According to Rylands, when eaten raw, these apples taste “like a bitter potato.” But as soon as you ferment them, the sugar turns into alcohol and you’re left with a low acid content and tannins, which produce a good mouth feel.

As soon as Rylands discovered the key to making his ideal cider, he discovered something even more exciting: The climate and terre noire in Ferndale are nearly identical to those of Normandy, France, an area renowned for its cider.

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The two locations even share a line of latitude; Ferndale is 48.8465° N, Normandy is 48.8799° N. The result is a completely different kind of cider than what’s traditionally found in the states, since hardly any U.S. ciders use bittersweet apples.

“Pretty much all the cider you have now is from big orchard eating apples…they will ferment it, back-flavor it with sugar and other flavors,” Rylands says.

In Washington, most cider apples come from eastern Washington, where the fruit is “big, fat, and full of water.”

Bittersweet apples, in contrast, are smaller, resulting in a higher concentration of sugar and flavor.

Another difference is that Rylands lets his bittersweet apples get over-ripe, allowing the starch to turn to sugar and the water to evaporate. This process, called “sweating the apples,” allows flavors to release and further concentrate in the fruit. Rylands then adds natural yeast, which occurs on the inside and exterior of apples.

“Wild yeast will give flavor profiles of your regions… you can attain some really unique flavors that you can’t with commercial yeast,” Rylands says.

Today, Renaissance Orchards produces some of the only European-style cider in our neck of the woods. The process of making the cider is called keeving. While more difficult than other types of cider-making, it yields a highly soughtafter product called cidre bouché. Rylands’ small operation

Photoe by Emily Porter.

EUROPEAN APPLES FROM FERNDALE FIELDS

From Apples to Cider at Renaissance Orchards

1 2 “Every step of the way, the keeved cider I make follows the ancient cidermaking methods.”

Chris Rylands size means he only makes 1,000 gallons of cider each year, but these gallons are prized.

“I’m not concerned about volume…every step of the way, the keeved cider I make follows the ancient cider-making methods,” he says.

Now in his fourth year of business, Rylands’ cider sells out fast, and for good reason. The Keeved Cider placed in international cider competitions in 2018 and 2019. It may well have won a third year, but the competition was cancelled because of coronavirus.

You can find Renaissance Orchards’ unique keeved cider at several restaurants and tap houses across Whatcom, including Thousand Acre Cider House, Aslan Brewing Company, DownTime Taps, FrinGe Brewing, and Drayton Harbor Oysters.

At Thousand Acre Cider House, the Black Plum Bittersweet Cider (sold there as Black Plum Bourbon Cider), is the best-selling cider on draft. It’s aged in Bourbon barrels for more than two years, and then blended with plum wine grown on-site.

Rylands encourages those who don’t normally like cider to try his European-style cider. “It will be night and day different than general American cider,” he says.

To learn more visit renaissanceorchards.com 

3 4 5 6 7 8 9 10

GROW the cider apples in such a way that they stay small.

This maximizes flavor concentration.

HARVEST the apples multiple times. Maximizing the

percentage of ripe apples helps ensure you meet the minimum sugar levels.

SWEAT the apples. Apples sit in storage for weeks to dissipate

nitrogen and convert any remaining starch to sugars.

SORT for the best apples, then wash. This prevents off-flavors

and reduces the need for sulfites.

MILL the apples. Grind the apples into pea-sized bits for

efficient juice extraction.

MACERATE the pulp for 12–48 hours. This soak time releases more tannins and flavor compounds from the skins.

PRESS the pulp to extract juice. The long, slow pressing is

done to extract almost all compounds from the pulp.

TEST and adjust juice acidity. The goal is 3.5–3.6 pH for

juice stability and fresh flavor.

EMPLOY ancient French cidermaking methods. In English, the method is called ‘keeving’. It creates a slow fermenting juice.

ALLOW a wild yeast to ferment at 42° F. Wild yeast

combined with ‘keeved’ juice at low temperatures retains flavors and aromas.

11

FERMENT and rack the juice multiple times for 4–8 months. This helps yeast die-off before all the sugar is converted to alcohol.

12 13 14

AGE the cider for 1–2 years. Time in stainless steel, oak barrels,

15

FILL kegs and bottles. Fun fact: In Washington, you’re legally

or glass containers allows hidden flavor profiles to emerge.

EITHER before or after aging, blend the cider for target profile.

This corrects any unpredictable flavor shifts in the cider.

FORCE carbonate or bottle-condition the cider. Warning:

bottling and carbonating cider is dangerous, especially when done in bottles. allowed to produce and keep up to 100 gallons of homemade cider per calendar year. The number goes up to 200 if there are two or more adults in the household. CHRIS RYLANDS

September 2020 49

Thousand Acre Cider House Featured Drink

Mulled Chider A WARM, COMFORTING DRINK featuring

Photos by Kristina Gray Photography.

baking spices and notes of chai — favorite fall flavors that pair seamlessly with apple.

Cozy up with a glass around Thousand Acre’s indoor fire table.

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“People are interested in origin stories, of sourcing philosophy, of trying different tastes…

I really felt like this was a time for cider to take not just a backseat on people’s tap handles.”

Jenny Hagemann

W

IFE-AND-HUSBAND CIDER DUO Jenny and James Hagemann met in Wisconsin, but headed out west 10 years ago. They settled in Seattle, where Jenny took a sales job at Amazon. “That’s when I started drinking a lot of cider,” she jokes. In 2018, the couple decided to move to Bellingham as a way to combine two of their dreams: to live in a smaller town and to pursue a career in cider.

Jenny first fell in love with cider at the Seattle Cider Summit, where she sampled imported ciders from France and the U.K. “They’re using much different fruit, different processes…the flavor was something I had never tasted before,” she says.

After the summit, when Jenny tried searching for similar ciders, she found her options were lacking. There simply weren’t many cider options available, especially not in comparison to beer or wine. To Jenny, the disconnect didn’t make sense.

“People are interested in origin stories, of sourcing philosophy, of trying different tastes… I really felt like this was a time for cider to take not just a backseat on people’s tap handles,” Jenny says.

The result is Thousand Acre Cider House, a cider-focused taproom located on Grand Avenue in downtown Bellingham.

At the bar, you’ll find a minimum of 18 ciders on draft from across the Pacific Northwest and beyond, along with a smaller rotation of beers. Those wanting to sample new ciders at home can browse the bottle shop, which features hundreds of varieties and styles of imported ciders.

For Jenny, the thrill is in acquiring unique, delicious ciders you won’t find anywhere else in the area. “I put a fair amount

of work into finding and getting new ciders back up to Bellingham,” she says.

Jenny also thrives on building community and connections in the cider world, browsing regional cider associations to discover new and upcoming ciders and networking with brewers in the area. Her aim is to help cider makers reach a wider audience.

Despite being the largest producer of apples in the country, Washington has fewer than a half dozen cider tap houses. Jenny views Thousand Acre as a place where different cider makers can come together in harmony rather than competition, the way craft breweries so often come together on bar tap handles.

When it comes to showcasing cider, there’s no time like the fall, when new offerings emerge and old favorites return.

“I get excited about seasonality…every fall is just, like, nervous anticipation for what’s coming up from the previous year’s harvest…fall is definitely the best time to be involved in cider,” Jenny says.

This fall, stop by Thousand Acre for a glass of mulled chider. “It’s fall in a glass,” Jenny says of the drink, which boasts everything you love about mulled wine — spices, caramel, rum, sugar, orange — but with Schilling’s hard cider instead of wine.

Jenny is also excited to feature cider from Bauman’s Cider Company, a female-owned cidery based near Portland, Oregon.

Bellingham is the furthest north you can find Bauman’s cocktail-inspired drinks, like their cider-based peach bellini, strawberry mojito, and old fashioned. 109 Grand Ave., Ste. 101, Bellingham, 360.795.5400, thousandacreciderhouse.com  September 2020 51

Featured Drink

Rosé Cider WHETHER YOU’RE A ROSÉ LOVER

Lost Giants Cider Company 52

BellinghamAlive.com

Photo courtesy of Lost Giants Cider Company.

dabbling in cider or a cider lover dabbling in rosé, this bottle of goodness can’t be beat. Local apples create a pink-tinted cider that’s light, dry, and perfectly crisp, all with an aroma of delicious baked apples.

Y

OU’VE PROBABLY SEEN LOST GIANTS CIDER in the

beverage aisle of the grocery store. The logo is hard to miss — a bearded, bespectacled apple-man with a stem sprouting from the top of his head. The graphic could stand for any one of the cider company’s three owners — Chris Noskoff, Abraham Ebert, and Brad Wilske — all bearded Bellinghamsters who have apples on the brain.

The three first met through the Bellingham craft brewing community. As fellow employees at Kulshan Brewing Company, they discovered their interests in fermentation aligned. Putting their shared passion into action, they founded Lost Giants Cider Company in 2017.

The name Lost Giants pays homage to the giant trees that once populated Bellingham. Noskoff, Ebert, and Wilske are all self-proclaimed “avid outdoor enthusiasts,” and wanted to acknowledge the area’s natural landscape as well as the trees at the heart of cider production.

“We hope to bring the fun and innovative culture that we loved in the craft beer world to the cider industry.”

Photo by Janelle Abel.

Brad Wilske Lost Giants opened to the public in 2018, blending Ebert’s extensive background in fermentation science with Washington’s natural agriculture abundance. The result is a variety of dry, flavorful ciders certain to appease any palate.

Visitors to the 21-and-over production facility can taste Lost Giants’ brews, or order a regional craft beer from one of the guest taps.

Wilske says his favorite part about cider-making is the culture and community.

“We are excited to be a part of the craft cider scene in Bellingham and the Northwest. We hope to bring the fun and innovative culture that we loved in the craft beer world to the cider industry,” he says.

When it comes to the cider itself, Wilske’s favorite is the Dry Cider, a crisp and refreshing classic. However, during the warmer months, he prefers their Pineapple Cider.

“All of our ciders tend to be on the dryer or less sweet side of the scale, and the Pineapple Cider shines as a perfect balance of sweet and dry with that delicious pineapple finish,” he says.

The Dry Cider and Pineapple Cider are also best-selling customer favorites, as is the unique Elderberry Cider.

The ciders are also a nice option for those seeking a naturally gluten-free drink that also has less sugar.

“Being on the dry or less sweet side, most of our ciders are also very low in sugar, making it a fairly low-calorie adult beverage. For instance, our Dry Cider comes in at 155 calories per 12 ounces,” Wilske says.

As for the future, Lost Giants is always testing out new recipes.

“We are especially looking forward to creating another Rosé Cider this fall using red fleshed Mountain Rose apples from Bellwood Farms Apple Farm,” Wilske says. 1200 Meador

How Do You Like These Apples?

Local Orchards for Apple-Picking Fun

Bellewood Farms & Distillery With 25,000 apple trees producing more than 20 varieties of apple, there’s plenty of delicious fruit to choose from at this family-owned-and-operated farm in Lynden. Starting on Labor Day weekend and lasting through the fall, stroll through the photo-worthy orchards and pick your own fruit. U-pick season kicks off with Gravensteins (green, tart, great for baking) and Tsugarus (a sweet, snackable Japanese dessert apple), with Honeycrisps following in mid-September.

While you’re there, stop by the farm store for some cider, espresso, and other goodies, or drop into the distillery for a free taste of Bellewood’s unique farmmade spirits. 6140 Guide Meridian, WA-539, Lynden, 360.318.7720, bellewoodfarms.com

Apple Creek Orchards Mark your calendars, because Apple Creek Orchards is only open for picking in October. Their u-pick offers apple favorites like Honeycrisp, Jonagold, and Gala.

There’s no store, stand, or bakery at this orchard, just a beautiful view and apples, apples, and more apples.

5367 Barr Rd., Ferndale, 360.384.0915

Sm’apples Gather the family for some apple picking at Sm’apples in Ferndale. Open from September through November, this orchard is perfect for lovers of Fuji, Jonagold, Honeycrisp, Red Free, and Akane apples. Make sure to take in the views of Baker while you’re picking. 1197 Willey’s Lake Rd., Ferndale, 360.318.1776, smapples.com

Stoney Ridge Farm Starting in October, visit Stoney Ridge Farm for apple-picking, wagon rides, a corn maze, and fresh apple cider pressed from apples grown on-site. While you’re there, be sure to try their famous mini cider doughnuts. 2092 Van Dyk Rd., Everson, 360.966.3919, stoneyridgefarm.com

Ave., Bellingham, 360.778.2189, lostgiantscider.com  September 2020 53

Honey Moon Mead & Cider

BY JACK TAYLOR

Featured Drink

The Semi-Sweet CiderHead THIS REFRESHING CIDER is as dry

Photos by Emily Porter.

as it comes. Made with only apples added to it, this drink still packs a tart, refreshing punch. Perfect for anyone who is new to cider or who prefers a less sugary drink.

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“A lot of people think mead is a type of beer or very similar to beer, but it’s not, it’s really similar to wine.”

Murphy Evans

M

URPHY EVANS, owner of Honey Moon Mead &

Cider, first got the idea to start making cider and mead in 1996, when he and his wife moved to Bellingham.

Having moved into the Lettered Streets neighborhood, Evans quickly noticed how much leftover fruit from apple and plum trees was left on the ground. When life gave him apples and plums, he turned them into wine.

Evans initially wanted to make an urban winery, but soon realized there was an abundance of wineries and breweries in Whatcom. Seeing a gap in the market, he decided to focus on crafting cider and mead instead.

Open since 2005, Honey Moon is officially celebrating its 15th year of business in downtown Bellingham. The shop currently sells six different types of mead that are bottled and another six that aren’t.

According to Evans, one of the most common misconceptions people have about mead is that it’s similar to beer.

“A lot of people think mead is a type of beer or very similar to beer, but it’s not, it’s really similar to wine,” Evans says.

Mead gets its sugar from honey, much like how wine gets its sugar from grapes. Cider, of course, is made from apples.

Despite their long tenure in Bellingham, Honey Moon only turned its attention toward cider in recent years, following the drink’s rise in popularity. “Cider in the last three or four years has really taken off,” Evans says.

Honey Moon now makes and bottles two types of cider. The real magic happens at the showroom, where Evans continuously experiments with new blends of cider and mead.

The experimentation results in unique products such as Rhubarb CiderHead and Blueberry CiderHead. According to Evans, the most popular cider they sell is their dry cider.

“Our dry cider is bone dry, it’s like a prosecco wine,” he says, adding that Honey Moon’s semi-sweet cider — his personal favorite — is also drier than most other dry ciders.

“We only sweeten it with starch juice, we don’t add sugar to our ciders,” he says, adding that the semi-sweet is “very refreshing, it’s got a stronger apple character because of the fresh fruit that we put in it.”

But Honey Moon is more than just mead and cider.

During non-pandemic times, Honey Moon prides itself on hosting diverse live performances, ranging from opera singers to jazz nights.

“Music has always been a big part of Honey Moon,” Evans says.

The showroom is located in a former glass factory on State Street, in the alley behind Pepper Sisters. The space is situated beneath a 20-foot-high ceiling that helps expand the room. Typically, the showroom accommodates around 20 to 35 people.

Regardless of closures and not being able to have live music in their showroom, Evans favorite part of making cider still persists: the experimentation.

“Taking something traditional and making something new out of it,” is what Evans loves most about cider. 1053 N. State St., Bellingham, 360.734.0728, honeymoonmeads.com  September 2020 55

Herb’s Cider Featured Drink

The Concerto #2 A TRUE SYMPHONY OF FLAVORS

I

N 2016, SHAMA ALEXANDER AND HER HUSBAND,

Tim “Herb” Alexander grew a bumper crop of apples on their Bellingham property. Unsure of what else to do with the excess of apples, they tried their hand at making cider. It tasted great, and the rest was history.

The Alexanders launched Herb’s Cider in 2017, along with lead cider maker Chris Weir, now joined by cider maker Kevin Weir. Together, the team produces delicious cider using as many local ingredients as possible.

In case you’re wondering, the name Herb comes from Tim’s band nickname — you might know him as the drummer for the alternative rock band, Primus. The company draws heavily from Tim’s music career — for one, most of the ciders boast musical names, such as the Double Drag Tap, MezzoForte, and Black Note.

The most popular cider is the Double Stroke, a simple, ultra-dry cider that Shama describes as bright, light, with moderate acidity and low bitterness. It has notes of green apple, citrus, and fresh melon, with a moderate apple flavor.

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Shama’s personal favorite is the 7/4 Bourbon Barrel Dry, a dry bottled cider made from an eclectic blend of organic apples, including Granny Smith, Golden Russet, and Wickson Crab Apples, to name a few. The juice is fermented with traditional French wine yeast and then aged in bourbon whiskey barrels.

You can find Herb’s Cider all over Whatcom and Skagit, at retailers including Haggen, the Community Food Co-op, and Elizabeth Station. Next time you’re getting take-out, check the menu; it’s available at dozens of local restaurants.

Although they had to close their downtown tasting room because of COVID-19, they’ve now opened a new tasting room at their production facility just outside of downtown, on Mercer Avenue.

The new tasting room coincides with the release of three new ciders: a Grand Cuvée, a barrel-aged plum cider, and a cidermaker’s blend. 3155 Mercer Ave., Ste.101, Bellingham, 360.726.4372, herbscider.com 

Photo by Emily Porter.

working in harmony — 17 cider apples, to be exact — this cider is co-fermented with wild foraged plums in French oak barrels. The blend is then aged in 40-yearold French cognac foeders for 10 months, creating a delicious, drinkable concerto.

Up for a night of carousing, or just a quiet drink with some friends?

Here’s a handy list of North Sound drinking establishments to help you get your bearings. (All listings are supplied by the businesses.)

Bar Guide

The Vault Wine Bar and Bistro

Culture Cafe

The Vault Wine Bar and Bistro offers fine Northwest Fusion Cuisine in a casual yet elegant atmosphere; incorporating outdoor dining, your safety is our concern. Executive Chef Mark Johnson leads our kitchen offering 100% scratch cooking. Our Wine List features 300+ options and a generous beer menu.

Culture Cafe has something for everyone.

Affordable drinks using local spirits, fresh cold pressed juice, and kombucha. A wide selection of beer and an award winning kitchen mixed between Hawaiian/pub fare.

277 G Street, Blaine, 360.392.0955

210 E Chestnut St, Bellingham, 360.922.3374

Hours Wed. & Thurs. 4–9 p.m.

Fri. & Sat. 4–10 p.m.

Happy Hours 4–5 p.m.

Swim Club Wet Bar

Övn Wood Fired Pizza

Swim Club, Bellingham’s own French tropical cocktail bar! Here’s the scene... a 1960’s rendezvous with friends at your hotel lobby bar in coastal France. Through classic cocktails and a breezy mid century interior we transport you to a playful oasis where relaxation and adventure awaits. À Bientôt!

While Ovn Wood Fired Pizza is certainly known for their high-quality ingredients and delicious flavor combinations in their food, this carries over into their incredible bar program as well. Beautifully crafted cocktails and an expanded outdoor seating area make this hidden Fairhaven gem a must-stop spot.

Cocktails To-Go!

Order Online

Galloway's Cocktail Bar

Locus

Nestled in the heart of Fairhaven, Galloway’s features tasty bites & craft cocktails that reflect our commitment to fresh, high quality ingredients. Winner of Bellingham’s Best Bartender 2020 & People’s Choice for Best Cocktail 2019, come discover what makes us outstanding.

Locus brings urban-industrial style to the heart of downtown Bellingham with local, unique libations. Incorporating beer, wine and coffee into unparalleled craft fusions.

Enjoy a family friendly space while treating yourself to tasty shareables and drinks!

Happy Hour

Thurs: All Day $1 off all wine & beer pints

1147 11th Street, Bellingham, 360.393.3826

swimclubbar.com

1200 10th St. #102, 360.756.2795

3–6pm Daily & ALL DAY every Sunday!

Latitude Kitchen & Bar

1801 Roeder Ave. & 1065 E Sunset Drive Bellingham, 360.306.5668 & 360.707.7400

At Latitude Kitchen & Bar, we believe that fresh is the best! With original recipes using fresh and local ingredients, as often as the seasons allow. Winner of Bellingham's Best Happy Hour & Best Chef 2019!

Happy Hour

Daily 3:30–6pm daily

1148 10th Street, Bellingham, 360.393.4327

ovnwoodfiredpizza.com

120 W Holly St, Bellingham, 360.306.8556

Happy Hour

Leader Block Wine Co. & Eatery

2026 Main Street Ferndale, 360.306.8998

Leader Block serves craft cocktails, local draft beer and from-scratch Italian cuisine with an award-winning wine list. Warm Mediterranean ambiance, gold star service and ethical business practices make Leader Block a must, happy hour or any time!

Happy Hour

3pm–6pm Tues–Sun

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The best time to plant a tree was 20 years ago. The second best time is now!

Visit My Garden Nursery for a great selection of trees and the friendly people who can help you create a hopeful future!

mygardennursery.com or see us on Facebook.

The Kenoyers sell twice as many homes over $800,000 than their next closest competitor.

929 E. Bakerview Rd. Bellingham

360-366-8406

mygardennursery.com

CABINET PAINTING & RE-FINISHING

360.922.3883 | BellinghamProFinishes.com 3924 Irongate Road, Suite B, Bellingham, WA 98226 Professional Finishes honors traditional craftsmanship, using globally recognized products together with innovative and sustainable practices to provide highest quality finishes.

Birch Point Beach House 60 DIY Shoe Rack 64

Photo by Michael Stadler.

Bellingham Professional Finishes 66

Home

Remodel

Yeshe Long Temple

67

September 2020 59

Home  Featured Home

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Birch Point Beach House

BY DAVE BROGAN

S

ITUATED ON THE NORTH SHORE OF BIRCH POINT,

this high-performance beach home enjoys a view of Boundary Bay, the B.C. Coastal Range, and beyond.

Designed for indoor-outdoor living, the home’s many decks, patios, and porches welcome friends and family to gather in all but the worst weather. When weather does arrive, the spacious two-story great room provides a comfortable spot to watch storms roll in across the bay.

No matter the season, this home checks all the boxes for comfort, efficiency, and durability. In the wet, dark of winter, the house maintains healthy indoor air, ample natural lighting, and a consistent, comfortable temperature throughout. In the spring, summer, and fall, it requires very little maintenance.

From a high-performance perspective, this home was built to and certified by the Department of Energy’s Zero Energy Ready Home program and the EnergyStar program. An independent home-rating business determined this beautiful beach house uses about 50% less energy than the average new home. Overall, this budget-conscious abode offers a comfortable, healthy, and eco-friendly place to kick back and enjoy the natural beauty of Birch Point.  Architect JWR Design Interior Designer Markie Nelson Contractor Bellingham Bay Builders Photographer Radley Muller Photography Energy Modeler Ecoe Company September 2020 61

Home  Necessities

1

2

5 4 3 62

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Bring the Harvest Home

BY DEVAN BALLARD

I

T’S ALWAYS HARD TO SAY GOODBYE TO SUMMER, but

fall really is a special time of year. The autumn aesthetic adds warm vibes to our home as we transition into crisp nights and colorful foliage.

Now that we’re all spending more time at home, it’s more important than ever to make our space cozy and festive. Embrace this fall season with these home décor finds, and your house will be as inviting as the aroma of freshly baked apple pie. 

1 2 3

Forest Walk Dessert Plates $118, onekingslane.com

4 5

LED Sunflower Lantern $79.99, kirklands.com

Autumn Leaves Candle $54.99, potterybarn.com

Chattooga Wreath $60, jossandmain.com

Fall Pillow Covers $16.99, Anickal for amazon.com

21+

What is

Cannabis?

Text POMCAN to 411-669 to be first in line on opening day!

WARNING: THIS PRODUCT HAS INTOXICATING EFFECTS & MAY BE HABIT FORMING. MARIJUANA CAN IMPAIR CONCENTRATION, COORDINATION, & JUDGMENT. DO NOT OPERATE A VEHICLE OR MACHINERY UNDER THE INFLUENCE OF THIS DRUG. THERE MAY BE HEALTH RISKS ASSOCIATED WITH CONSUMPTION OF THIS PRODUCT. FOR USE ONLY BY ADULTS 21 YEARS OR OLDER. KEEP OUT OF REACH OF CHILDREN.

September 2020 63

Home DIY

DIY Shoe Rack

Pop out the louvers and center panel.

How to turn an old closet door into a shoe shelf

BY SAMANTHA HALE

S

HOE RACKS ARE A WONDERFUL WAY to

organize your entryway or the inside of your closet, but finding a nice one can be expensive.

Here’s a quick, easy, and elegant shoe rack designed by Tim O’Donnell of The RE Store’s Manufacturing Waste Diversion program. If you’ve recently finished a closet remodel, you may already have everything you need to get started. The best part: When it comes time for painting and decorating, you can get as creative as you want.

MATERIALS • Two matching louvered bifold doors • A saw • Finish nails

Stand the frames up and secure louvers at the four corners.

INSTRUCTIONS • Select your bifold doors. The ideal doors will have a louvered upper-half and a bottom-half with an inset panel.

• Cut the doors in half, making sure the frame around the bottom half is even. The bottom half will serve as the structure for your shoe rack. Repeat this step on the second door.

• Deconstruct the doors’ upper-halves, pulling the frames apart and removing the louvers.

The louvers will become the slats for your shoes to sit on.

• Using your saw, cut out the panel’s rectangular center. Carefully break out the remnants of the inset panel from the frame so that only the frame remains. Repeat this step with the second door.

Secure louvers all the way around using finish nails.

• Using a spacer such as a screwdriver, pencil, or piece of scrap wood, evenly space all the louvers along the top and bottom of the shoe rack.

• Attach the louvers with finish nails.

• If desired, add louvers to the sides to prevent shoes from falling out. You can then sand, paint, or stain your shoe rack to match your decor.  64

BellinghamAlive.com

Photos courtesy of The RE Store.

• Stand the two panel frames on their edges.

Using your finish nails, connect the two frames together with louvers at the top, bottom, left, and right corners.

Ferndale’s Newest Modern Homes

The Meadows

Malloy Terrace

The Meadows features a grand monument at the entry and a treelined boulevard meandering thru 60+ acres of this development.

A great walking trail system, including a trail that leads to both Horizon Middle School and Eagle Ridge Elementary School, which are located immediately west and adjacent to the neighborhood.

Malloy Terrace Features a 40+ acre development with a wonderful walking trail system thru out the greenspace area.

Close to Skylines Elementary and Vista Middle School for an easy walk to schools.

Close to 3 parks. Now taking presales.

A Step Above the Ordinary

2717 Chloe Lane, Ferndale 4 Bedrooms, 3.5 Bathrooms 2,270 Square Feet $575,000 | MLS #1563581

A Unique and Modern Community

6221 N. Beulah Ave., Ferndale 4 Bedrooms, 3 Bathrooms 1,900 Square Feet $489,000 | MLS #1628601

Christine Cicchitti Windermere Real Estate 360.296.3814 cicchitti@windermere.com

Home Local Find

Putting the Stain in Sustainable Bellingham Professional Finishes

BY ANELYSE MORRISS

W

HETHER YOU’RE A SMALL BUSINESS OWNER

looking to make some aesthetic upgrades or a homeowner wanting a fresh look for your abode, Bellingham Professional Finishes is there for all your finishing needs.

With a focus on wood protection and the preservation of traditional craftsmanship, the company offers interior finishing, cabinet restoration, and exterior finishings for both new and older construction.

Key People Founded in 2013, Bellingham Professional Finishes is co-run by executive manager and owner Nick Haas and business manager Miranda Teel.

Haas got his start in wood finishing in 2003, when he moved to Bellingham and started working as an apprentice.

After years of building up his craftsmanship skills, he took a manager position in the business in 2013. Soon after, he met Teel, and Bellingham Professional Finishes was born.

What began as a team of two has since grown to 17 (and counting). Teel says that as the business grows, the company continues to cultivate a sense of community through a shared passion for craftsmanship.

“Our whole team is really ambitious about taking pride in what we do,” Teel says. “They’re just an amazing group of people with good attitudes, with the confidence to build.”

Along with craftsmanship, Bellingham Professional Finishes places a high priority on sustainable products and practices.

Through partnerships with foundations like Northwest Clean Air Agency, EnviroStars, and The Sansin Corporation, Bellingham Professional Finishes constantly strives to be more environmentally conscious, Teel says. The company incorporates stains from Sansin, which offers LEED certified, non-toxic wood-coating products.

“We use products that have very little impact on our workers’ health and the environment,” Haas says. “We recycle our own waste water, and we don’t use any products that will contaminate the water [supply].”

Prospective clients can now get a closer look at the company’s products at Bellingham Professional Finishes’ new showroom and retail space, which opened in August 2020.

Eco-friendly and modern, the showroom creates a space for consultations and demonstrations, as well as opportunities to educate the community on wood science.

The opening is accompanied by a 10% discount off firsttime Sansin purchases through the end of September.

3924 Irongate Rd. Ste. C, Bellingham, 360.922.3883, bellinghamprofessionalfinishes.com  66

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Photos courtesy of Bellingham Professional Finishes.

Preserving the Future

Remodel Home

Building With Precision: Yeshe Long Temple

BY PHIL KNEISLEY

Photos by Michael Stadler.

A

NEW BUDDHIST TEMPLE lies nestled among the trees at the south end of Whidbey Island, at a dharma center called Yeshe Long. Consecrated in June 2019, the beautiful new temple hosts teachings, meditation retreats, and houses administrative offices.

Prior to the temple’s construction, all activities occurred in a small house on the property.

The temple was built by the careful hands and thoughtful eyes of Cascade Joinery in close collaboration with their client and general contractor, Next Generation Design and Build. The design and development was overseen by Sampa Lhundup, a traditional Tibetan woodworker.

The project, which involved both hand- and machinecut elements, began with a SketchUp 3D model of the components, which produced drawings for the hand-cut pieces.

The commons, jacks, and hips were cut on a CNC machine.

Attention to detail paid off when the wood arrived at Yeshe Long — each element of the timber frame fit together, and the timber frame interfaced flawlessly with the rest of the structure.

The timber frame elements of the temple consist of 318 Douglas fir timbers, ranging in size from 2 × 8 ft. trim all the way up to 16 × 16 ft. main columns. The fir was dried in a radio-frequency vacuum kiln to produce a consistent moisture content throughout.

Cascade Joinery’s work constitutes the main framing at the center of the temple, entry, porches, and gallery roof.

The timber framing crew especially enjoys these types of projects, which are not only interesting to develop, but also grow their expertise as they learn new techniques and broaden their cultural horizons in the process.

Sampa Lhundup, a third-generation, traditionally trained Tibetan woodworker, guided the temple’s design process, bringing to bear his extensive training at the Shachun Woodcraft Center (affiliated with the Tibetan Government in Exile) and service as master in residence at the Markham Tibetan Traditional Woodcarving Institute.

Born to a nomad family in Tibet in 1972, Lhundup arrived in Dharamsala, India in 1993. There, he completed six years of study and apprenticeship, carving several mandalas, an 18-foot-tall stupa, and two traditional wall shrines for a monastery.

After his apprenticeship, he worked for two years at Drikung Kagyu Institute in Dehra Dun where he contributed two mandalas, two traditional religious thrones, and a traditional wall shrine. Mr. Lhundup’s work has been recognized by highly ranked spiritual leaders, including the Dalai Lama.

See more of his work at tibetanwoodcarver.com.  September 2020 67

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Menus Need direction?

Let our local menus guide your dining choices.

N

orth, south, east, west. Those who come to eat here in the nation’s uppermost left corner have dining choices like few others, no matter which direction they take. We are uniquely situated to enjoy nature’s bounty while soaking up spectacular views of where those dishes originated, whether it be the streams and rivers of the Nooksack Valley, the berry fields of northern Whatcom County, the farmlands of the Skagit Valley, or the waterways of the San Juan Islands.

Set your gastronomical compass east, and enjoy the sweet buttery texture of salmon or steelhead in Nooksack streams and rivers. North, and you’ll find the nation’s most bountiful raspberry harvest, as well as an abundance of strawberries and blueberries, depending on the month of your picking. Head south to Skagit’s picturesque farms, where the snowcapped Mt. Baker stands in contrast to that patchwork quilt of homegrown produce that is enticing members of a younger generation to trade tech for tractors. Or turn to the west for the crab, clams, and oysters of the San Juans, caught one day and brought to your table the next (or the same day, if you know someone).

If locally sourced food is not your thing, this area has familiar fare too. Be as conventional or adventuresome as you like. But whether you are cozying up to pub fare or sampling the latest organic offering, take a minute to look around. No matter where you’ve come from, this is a good place to be.

September 2020 69

Maikham Lao & Thai Cuisine Maikham means “Golden Silk”. This restaurant is a reflection of the flavorful Thai and Lao street cuisine that Chef Usanee Klimo experienced in her country of Thailand and Laos. She takes pride in bringing these flavors to friends and neighbors who would like to experience the incredible flavors of South East Asia. The menu choices are all made from scratch. Seasonal sourced locally whenever possible to create the freshest, with special attention paid to dietary needs of our diners. Eat in or Take Out.

Appetizer

Entrees

Som Tum $999

Goong Prik King $1299

Green papaya salad with chili, tomato, lime, and string beans.

Satay Gai $999

Grilled marinated chicken skewers served with cucumber relish and peanut sauce.

Khaotang Naa Tang $999

Crispy rice crackers topped with tofu or turkey curry.

Fresh Roll $999

Choice of spiced tofu or shrimp rolls with greens, mint, and basil, with sweet chili sauce.

Soups

Duck Curry $1899

Sauteed shrimp with green beans and ginger chili paste. Garnished with makrut leaf.

Phad Pak Ruammit $1399

Sauteed vegetables with tofu and garlic in oyster sauce.

Phad Himmapran $16

99

Choice of meat and cashews stir fry with Thai chili oil.

Panang $17

99

Hot and sour chicken soup with coconut milk, lemongrass, mushroom, and onion.

Tom Saab $14

99

Spicy Laotian soup with choice of meat, or vegetables and tofu.

BellinghamAlive.com

Chili oil garlic fried rice with vegetables with a choice of meat or tofu.

Phad Kimaow $1699

Drunken noodles with spicy basil with a choice of chicken, pork or vegetarian.

Phad Thai $1499

Stir fried rice noodles with house tamarind sauce with a choice of meat or tofu.

Chan Pad Pou $1799

Gaang Daang $1799

Yum Talay $1899

Chicken Avocado Curry $1899

Chicken or vegetarian green curry with avocado, herbs and fresh basil.

Massaman Curry $1799

Crab fried noodles with tamarind sauce.

Seafood salad with onion, chili, garlic, mint and lime dressing.

Laab $1599

Choice of chopped meat, mushrooms, or tofu with mint, shallots, roasted rice and lime dressing.

Choice of meat or tofu with vegetables with cardamom and aromatics.

Hours

Contact

Decorum

Open: Wednesday – Monday

1125 Finnegan Way,

Attire: Upscale Casual

Lunch: 12 am – 4 pm

Suite 101

Reservations: Yes

Dinner: 4:30 pm – 8:30 pm

Bellingham, WA

Bar: No

360.746.8098

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Khao Phad Num Prik Phao $1799

Choice of beef, chicken, or port curry with thai, cinnamon, basil, and makrut leaf.

Choice of chicken, beef, or pork red curry with veggies, herbs and fresh basil.

Tom Kha Gai $1699

Duck red curry with veggies, herbs and fresh basil.

Lombardi’s in Bellingham NW Inspired Italian Experience classic & contemporary cuisine from all around Italy. Outdoor patio for alfresco dining; enjoying a glass of great Italian wine or local WA feature. 18 wines by the glass, 6 tap beers, full bar with seasonal cocktails or classic favorites. Professional service, world class menus, catering and private dining. Contemporary bar scene at the waterfront. Happy Hour everyday!

Appetizer Tuscan Prawns D $11

Wild prawns sautéed in garlic, tomatoes, white wine. Served with toasted crostini.

Bruschetta Sampler $1250

Choice of 3 toppings served with toasted crostini.

Calamari Fritti $1250

Hand cut calamari steak strips. breaded and fried. Served with spicy aioli.

Caprese Salad $10

Sliced ripe tomatoes layered with mozzarella, basil flavored olive oil, grey salt.

Spaghettini Puttanesca L $12 / D $1750

Wild Salmon Piccatta L $15 / D $2750

Saltimboca D $2450

Pizza and Pannini

Tomatoes, basil, capers, kalamata olives, lemon, garlic, tomato sauce, spaghettini.

8 oz wild NW sockeye filet, grilled medium, lemon caper sauce, buttered fettuccine.

Chicken medalions layered with prosciutto, fontina cheese, lemon and sage wine sauce.

Pizza Napolitana $15 - $17

Tuscan style thin crust pizza. 5 varieties to choose from. See online menu.

Wild Mushroom Ravioli L $16 / D $23

Italian Grinder L $16

Porcini mushroom ravioli, roasted tomatoes and wild mushrooms cream sauce and goat cheese.

Italian meats and cheese on ciabatta roll served with a choice of side.

Tortellini Gorgonzola L $14 / D $2050

Events

Entree

Cheese tortellini, rich gorgonzola cream sauce, walnuts, gorgonzola crumbles, basil.

Chicken Marsala L $14 / D $2150

Sicilian Lamb Meatballs D $2350

Fresh hand cut chicken medallions sautéed in a rich mushroom Marsala sauce.

Roman-stye Lasagna $21

7 layers of fresh pasta, beef bolognese, parmesan cheese and bechamel sauce.

Club W $38 inclusive Sept 23 & Nov 4

Women’s wine club event featuring themed wine pairings. 4 wines, 4 bites, prizes.

Lamb meatballs, sauce of onions, figs, oranges, pomegranate, tomato nutmeg, clove.

Scampi D’Avolo D $21

Wild prawns, garlic, chili flakes, prosciutto, tomato, white wine, butter, fetuccine. *Lunch (L), Dinner (D). Prices current as of 8/1/2020.

Hours

Contact

Decorum

Lunch: 11:30 am – 3 pm,

21 Bellwether Way

Attire: Casual

Saturday & Sunday Noon – 3pm.

Suite 112

Reservations: Yes

Dinner: 3 pm – 8 pm, Fri &

Bellingham, WA

Bar: Yes

Sat until 9pm.

360.714.8412

Happy Hour: 3 pm – 6 pm &

lombardisitalian.com

8 pm to close, Sunday all day

September 2020 71

B-Town Kitchen and Raw Bar Asian-American Fusion, Bar & Lounge B-Town Kitchen is THE place to gather with friends over cocktails and small plates. Conveniently located in the Four Points by Sheraton Hotel. Our covered heated patio is the best in town with over 70 seats, 3 large fire-pit’s, and two TV’s. Dine in for a more formal experience and watch our chef prepare some of our signature dishes at our raw bar. Join us from 3–6 daily for our excellent happy hour.

Appetizer

Entree

Almond Dusted Calamari $11/14

Mixed Green Dinner Salad $10

Crispy Brussels Sprouts $10/12

Pacific Caesar Salad $24

Buttermilk soaked calamari, dusted in almond flour, flashed fried, citrus ailoi.

Sprouts sautéed in spicy lemon soy sauce *add bacon, jalapenos, or fried crispy onion.

Soy-Ginger Chicken Wings $11/13

B-town wings, tossed in soy-ginger glaze, with peanuts, sesame, and scallions.

Garlic Prawns $12/15

Large fresh prawn, sautéed in garlic, butter, white wine, olive oil, and chili flakes, grilled bread.

Ginger Chicken Potstickers $8/10 Steamed and pan seared chicken potstickers, sweet soy-sherry dipping sauce.

Sliders $10

Two beef sliders, caramelized pineapple, korean pepper aioli, fries.

Parmesan-Truffle Fries $8/10

Greens, house vinaigrette, candied pecans, goat cheese, berries: add chicken/salmon.

Romaine, dungeness crab, poached prawn, caesar dressing, grilled bread.

B-Town Burger $15/18

Housemade patty, grilled avenue bread bun, lettuce, mayo, tomato, onion, fries.

Grilled Chicken Burger $18

Chicken Yakisoba $22

Grilled chicken breast, wok tossed vegetables, tossa sauce, fresh yakisoba noodles.

Cod & Chips $17

Beer battered cod, b-town slaw, fries, lemon, house tartar.

NY Steak 6 oz/12 oz $24/36

6 oz/12 oz NY with house seasoning, parmesan truffle fries.

Grilled chicken, bacon jam, mustard aioli, white cheddar, lettuce, onion, fries.

Dessert

Salmon Filet Burger $18

Cheesecake $8

Vegetable Yakisoba $16

Chocolate Torte $8

Salmon Yakisoba $26

Chocolate Raspberry Mousse $8

Grilled wild salmon, pesto aioli, lettuce, tomato, onion, fries, avenue bread bun.

Wok tossed vegetables, tossa sauce, fresh yakisoba noodles, pickled ginger garnish.

Grilled wild salmon, wok tossed vegetables, tossa sauce, fresh yakisoba noodles.

Classic NY cheesecake, fresh berries, whipped cream.

Decadent chocolate cake, caramel sauce, candied pecans.

Whipped chocolate and raspberry topped with whipped cream and fresh raspberries.

Crispy fries, truffle salt, citrus aioli.

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BellinghamAlive.com

Hours

Contact

Decorum

Daily 3–9pm

714 Lakeway Dr., Bellingham

Attire: Casual

Happy Hour: 3–6pm daily

360.392.6520

Reservations: Yes

btownkitchen.com

Bar: Yes

Fat Shack Burgers and Sandwiches Mouthwatering burgers, wings and fat sandwiches.

All of our burgers are 100% Angus Beef served with American cheese, lettuce, tomato, onion, pickles and burger sauce on a toasted brioche bun. Our goal is to make the best sandwiches that we possibly can and to serve the community. Burgers, wings and fat sandwiches. Late night done right! Dine in, Take-out and Delivery. Stop by and see what we are all about!

Appetizer Munchie Madness Platter $1599

Mozzarella sticks, chicken fingers, onion rings, & mac’n cheese bites with all sauces.

Fried Pickles $749

Fresh pickles deep fried in a light batter with ranch dressing.

Fat Veggie $749–$1349

Fat Slob $899–$1499

Fat Shack $999–$1599

Chicken fingers, mozzarella sticks, onion rings, french fries & golden honey bbq.

Eggs, potatoes, bacon, sausage, sour cream, salsa, and cheddar cheese all wrapped up!

Lunch/Dinner Fat Jersey $899–$1499

Cheesesteak, chicken fingers, mozzarella sticks, french fries & honey mustard.

Chicken fingers, mozzarella sticks, french fries & marinara.

Cheesesteak, chicken fingers, poppers, mozzarella sticks, french fries, onions, sauce.

Scrambled eggs, cheese, sausage, bacon, french fries, onion rings & ketchup.

Fat Tommy $749–$1349

Chicken fingers, french fries, pickles, lettuce, tomato, ketchup & mayo.

Fat Donkey Lips $799–$1399

Chicken fingers, french fries, lettuce, buffalo & bleu cheese.

Fat Chance $899–$1499

$799–$1399

Mozzarella sticks, onion rings, french fries, lettuce, tomato & ranch.

Cheesesteak, chicken fingers, mozzarella sticks, french fries, ketchup & mayo.

Fat Hangover $849–$1449

Chicken Fingers $899

Fat Bronco

Fat Wondergem $849–$1449

Jalapeño poppers, cheesesteak, chicken fingers, french fries & buffalo ranch.

The Classic Burger $849

Two 100% Angus Beef hamburger patty served with American Cheese and all the toppings..

The Supreme Burger $1049

Three 100% Angus Beef hamburger patty served with American Cheese and all the topping.

Buffalo Wings $799–$2899

Wings tossed in your choice of sauce.

6 to 24 piece available.

Fat Cow $849–$1449

Fat Doobie $849–$1449

Chicken fingers, french fries, onion rings, mozzarella sticks & honey mustard.

Mac‘n’cheese, bacon, french fries, mozzarella sticks & buffalo ranch.

Fat Stimpy $899–$1499

Fat Gorbies $849–$1449

Bacon, chicken fingers, french fries, cheddar cheese sauce, lettuce & ranch.

Cheesesteak, onion rings, jalapeño poppers, french fries & honey-jalapeño mustard.

Hours

Contact

Decorum

Sun-Thurs. 11am - 1am

414 W Bakerview Rd Suite 112.,

Attire: Casual

Fri-Sat 11am - 3am

Bellingham, WA

Reservations: No

360.366.8752, fatshack.com

Bar: No

® TM

September 2020 73

North Bellingham Golf Course American With an entire from scratch menu, 9 Restaurant isn’t your average golf course eatery. Our meats are roasted inhouse. We strive to bring you fresh and local ingredients.

We have a wide alcohol selection including 8 rotating beer taps, extensive wine selections, over 90 whiskeys & over 40+ tequilas. We have great outdoor seating with spectacular views of the mountains and indoor seating as well. At 9 restaurant we will take care of you!

Appetizer

Jay Fury Wrap $1150

Fried chicken with spring mix, jalapeño, BBQ sauce and pepper jack cheese.

Yam Fries $6

Hand-cut and served with our curried mayonnaise.

NW Burger $1095

Chicken Karaage $850

Our delicious soy, sake and ginger marinated chicken served with sweet chili aioli.

Breakfast

All-American burger topped with cheddar cheese, lettuce, tomato, onions & pickle.

Tournament Burger $1250

Angus patty with sautéed mushrooms, caramelized onions, lettuce, onion and tapenade.

Grilled Chicken Burger $1195

Breakfast Burrito $995

Eggs, potatoes, bacon, sausage, sour cream, salsa & cheddar cheese.

Breakfast Sandwich $650

Egg & cheddar w/ your choice of sausage, bacon or ham on a toasted english muffin.

Deliciously seasoned and grilled, topped with swiss cheese, tomato, and onion.

Vegetarian Burger $1150

A homemade meatless patty good enough to make meat-eaters jealous.

Chicken Strips $1095

Breaded with our seasoned panko breaded and served with fries and choice of dipping sauce.

Lunch Caesar Salad Small $550 Large $8

Beer Battered Fish & Chips $1295

Fresh cut romaine tossed in our Caesar dressing. With chicken breast add $4.50.

Three pieces of cod fillet served with house cut fries and tartar sauce.

Turkey Cranberry Wrap

Sandwiches

$1095

House-roasted turkey w/ cream cheese, cranberry sauce, carrots, red onions and greens.

* Sandwiches are served on breads from Avenue Bread- your choice of sourdough,

BellinghamAlive.com

Roast Beef & Cheddar Sandwich Half $795 Whole $1050 Our herb- encrusted roast beef, cooked to perfection and sliced thin.

Turkey & Havarti Half $795 Whole $1050

Our house-roasted turkey, delicately seasoned and basted tender deliciousness.

Grilled Ham & Cheese Melt or Turkey & Cheese Half $950 Whole $1150

With melted swiss. the perfect sandwich if it’s a bit chilly out there.

Events Weddings Prices Vary, Booking now for 2021

Our countryside setting with priceless views of Mt. Baker makes a perfect venue.

Wine/Beer/Whiskey/Tequila Dinners $65–$85, 2021

5-course meals expertly paired for every course. Space limited. Call for info.

Hours

Contact

Decorum

Breakfast, Lunch, Dinner:

205 W. Smith Rd. Bellingham, WA

Attire: Casual

Sunrise to Sunset

360.398.8300

Reservations: No

northbellinghamgolf.

Bar: Yes

com/-restaurant-home

74

Multi-grain, or old- fashioned French.

Includes hand-cut fries or chips.

Chuckanut Manor

Pacific Northwest Cuisine Experience delicious and unique Pacific Northwest Cuisine while enjoying breathtaking views of Samish Bay and the San Juan Islands. We offer a variety of dining options including indoor, patio, and casual outdoor table service as well as take-out. Featuring fresh local seafood, turf and vegetarian dishes, and a curated selection of cocktails and wines.

Appetizers

House Salad $8

Freshly Shucked Oysters $350 each or Manor dozen $39.

Local shellfish, Jack Mountain sausage, tomato-fennel broth.

House Caesar, grilled lemon, parmesan add parmesan chicken $6 add smoked salmon $8

Pan-Fried Oysters $16

Truffle Fries $6

Local Pacific, lightly breaded, lemon, tarter.

White truffle oil, parmesan.

Crab Cakes $19

Lunch Entrees

Dungeness crab, microgreen salad, lemon aioli, pickled radish.

Sherry vinegar glaze, Manchego cheese, toasted almonds.

Manor Rockefeller $17

Pacific oyster, bacon, spinach, pernod, hollandaise.

Soups, Salads, Sides Whiskey Crab Bisque $8, $14 Served with bread.

Angus flat iron, Cascadia mushrooms, demi-glace, gorgonzola, truffle fries.

Kale Caesar $10

Clams & Mussels $18

Charred Brussels $10

Steak Frites $29

Greens, feta, toasted almonds, tomato, basil vinaigrette.

Parmesan Crusted Chicken $26

Parmesan-panko crusted chicken, garlic mashed potatoes, sherry gastrique.

Chuckanut Burger $15

Angus beef, caramelized onion, cheddar, lettuce, tomato, aioli, fries.

Halibut & Chips $25

Beer-battered Alaskan halibut, fries, tarter, lemon.

Halibut Tacos $17

Beer-battered halibut, toasted cumin slaw, pickled radish, corn tortillas.

Cocktails

Crab Roll $19

Sparkling Pear Martini $14

Toasted New England style roll, Dungeness crab, celery, preserved lemon mayo, baby greens, tomato.

Absolute Pear, lime simple, sour apple, pear nectar, prosecco.

Manor Bloody Mary $11

Dinner Entrees

House-infused pepper vodka add seasoned prawn $4.

Cioppino $29

French 75-B $14

Mussels, clams, scallops, prawns, seasonal fish, tomato-fennel broth, aioli.

Oola gin, St. Germaine, Bow Hill Blueberry juice, prosecco, lemon.

Hours

Contact

Decorum

Wed – Sun: 12 pm – 9 pm

3056 Chuckanut Drive

Attire: Casual

Happy Hour: 2 pm – 5 pm

Bow, WA

Reservations: Yes,

360.766.6191

recommended for

ChuckanutManor.com

indoor dining.

Bar: Yes

September 2020 75

The Oyster Bar Seafood Established in 1930 on a cliff overlooking the San Juan Islands along World Famous Chuckanut Drive, Washington State’s first scenic drive. The Menu features Fresh Seafood, Prime Steaks, Wild Game, Vegetarian choices, a large selection of Fresh Oysters, and Locally Grown and Foraged produce Attentive Service and an Award Winning Wine Cellar make for a great experience.

Appetizers

Lunch

Oysters Raw on the Half Shell Prices Vary

Fish Tacos $2395

Daily selection of Fresh Oysters from the Northwest.

Steamed Mussels $1895

Vegetarian Celeriac & Black Truffle Ravioli $1850

Fresh Alaskan Halibut, cabbage, jicama slaw, red onion, creme fraiche, avocado.

Prime Filet Mignon Burger $2250

Fresh brioche bun, smoked gouda, confit pork belly, pickled chili relish,garlic aioli

Locals with saffron, tomato broth, leeks & asparagus.

Smoked Salmon Gravlax $18

95

House smoked with caper powder, pickled radish, horseradish, goat cheese.

Baked Oysters $1650

Locals with pancetta, tomato, creamed spinach & herbed bread crumbs.

Warm Spinach and Strawberry Salad $11 Spinach, strawberries, red onion, orange, goat cheese, hazelnuts, poppyseed dressing.

Smoked Halibut Chowder $12 Boar bacon, corn, Parmesan herb dumpling.

Fish & Chips $2395

Fresh Alaskan Halibut in microbrew batter, remoulade sauce.

Salmon Pastrami Sandwich $2195 House smoked Salmon, emmantaler cheese, smoked sauerkraut, rye bread.

Oyster mushrooms, arugula, walnuts, black truffle cream & manchego.

Wild Gulf Coast Blue Prawns $3450 Caramelized Sugar and Cherry Liqueur, Sauteed with swiss chard, chermoula butter, preserved lemon and harissa couscous.

Fresh Northwest Salmon Market Price

Raspberries, basil balsamic brown butter, toasted pine nuts.

Fresh Alaskan Halibut $37

Peanut crusted with braised rhubarb and a rosemary gastrique.

Dinner Chilled Seafood Salad $3150

Crab, shrimp, avocado, onions, mango, egg on greens with serrano chili and peanut dressing.

Fried Oysters $3350

Fresh Samish Bay Oysters fried in a panko crust, apple aioli and sautéed vegetables.

Crab Cakes $34

50

Prime Top Sirloin and Filet Mignon Steaks Price Varies Preparation of the day.

Steak and Seafood Combinations Price Varies Prime steaks and wild gulf prawns or Maine Lobster tail.

Mango chutney and sauteed vegetables.

Hours

Contact

Decorum

Sun – Thurs: 11:30 am – 9 pm

2578 Chuckanut Drive Bow, WA

Attire: Casual

Frid & Sat: 11:30 am – 10 pm

360.766.6185

Reservations: Yes, highly recommended

theoysterbar.net

Bar: No

76

BellinghamAlive.com

Skagit’s Own Fish Market Seafood Skagit’s Own Fish Market offers the kind of high quality seafood, coupled with personal and knowledgeable service. The store carries a wide selection of other local foods from producers such as Taylor Shellfish, Golden Glen, Walden Lane Gourment, Trilby’s Seasonings, and many others. There’s also a range of delicious freshlyprepared dishes.Come to Skagit’s Own Fish Market where you’re guaranteed fresh seafood and excellent service!

Lunch Fresh Fish or Prawn Tacos with Potato Salad $8.25

Pan fried with lettuce, cucumber, tomato, cilantro, fresh lime juice & local salsa

Dungeness Crab Sandwich $15.99

Toasted hoagie with crab, lettuce, tomato & dill with a lemon wedge & potato salad

Lobster Roll $16.99

Toasted hoagie with lobster, celery & lemon juice. Side potato salad

Oyster Hoagie $10.99

Pacific oysters served on a hoagie with tartar, lettuce, tomato, lemon & potato salad

Grilled Oysters $12.99

Six oysters pan fried on a bed of lettuce, tarter, cocktail sauce. Side potato salad

Dungeness Crab Cakes $14.99

Two homemade crab cakes grilled with cake sauce & lemon wedge. Side potato salad

Spicy Prawn Sandwich $12.99 Eight prawns on a toasted hoagie with lettuce, tomato, spicy sauce and lime wedge

Fish Sandwich, Price Varies

Kumomoto Oysters $23.99 per dozen

Fresh fish of the day on toasted hoagie, tarter, lettuce, tomato & lemon wedge

This small delight is a favorite of Skagit’s Own. One of our top sellers

Dungeness Crab Cocktail / Pacific NW Style $11.99

Sweet wild shrimp on a bed of celery, side of cocktail sauce, lemon & oyster crackers

Shrimp Cocktail / Pacific NW Style $5.99

Live Manilla Clams $7.99 per pound Succulent, plump, fresh & sweet.

These clams go great with white wine, butter & salad

Live Mussles $5.99 per pound

Sweet wild shrimp on a bed of celery with cocktail sauce, lemon & oyster crackers

These savory, succulent mussles are mild in taste. Rich, fresh, clean, and grit-free

Oyster Shooters $2.00 each

Fresh Halibut, Market Price

Raw fresh shucked oysters with cocktail sauce, lemon wedge and tabasco

Known for its firm, flaky texture, and delicate flavor

Clam Chowder Cup $4.99, Bowl $6.99

Fresh Troll Caught King Salmon Market Price

New England style chowder made with cream

Fresh Seafood Live Pacific Oysters Shucked Price Varies extra small $11.99 per dozen small $12.99 per dozen medium $13.99 per dozen

King salmon is full, rich and pronounced with a buttery and delicate texture

Coho Salmon, Market Price

Coho salmon are medium flavored with great taste

Lobster Tails, Market Price

Our 6-7 oz lobster tails are sweet and succulent. Perfect size for dinner

*Consuming raw or under cooked seafood and shellfish may increase your risk of food borne illness

Hours

Contact

Decorum

Mon-Sat: 10:30 am – 5:30 pm,

18042 WA-20,

Attire: Casual

lunch served until 4:30 pm

Burlington, WA

Reservations: No,

Sunday: 11 am – 4pm, lunch

360.707.2722

Take Out Only

served until 3:00 pm.

skagitfish.com

September 2020 77

Dirty Dan Harris Steakhouse Steak and Seafood Dirty Dan Harris Steakhouse, named after the founder of the historic Fairhaven district, has been serving up memorable dining experiences for over four decades. We specialize in perfectly grilled steaks, tender prime rib, and fresh, locally sourced seafood. The romantic ambiance of brick and brass combined with exceptional service makes Dirty Dan’s a great place to dine. Delicious food, seasonal cocktails and a great wine list to please every palate.

Starters Charcuterie and Cheese Board $19 Select cured meats, artisan cheeses, and accoutrements.

Greek Dakos $9

Filet Mignon $45

Poached Pear $10

New York Strip $45

Classic Greek ingredients and flavors on top of an herb toasted baguette.

Fresh spring mix, poached pears, candied pecans, feta, honey mustard vinaigrette.

Dungeness Crab Stuffed Mushrooms $15

Button mushroooms stuffed with a delicate blend of crab and delicious ingredients.

Entrees

Gorgonzola Garlic Bread Half $9, Full $18

Lobster Mac and Cheese $35

Our famous garlic bread with our Jack Daniels Gorgonzola Gravy.

Seared Steak Tips $15

Premium steak bites, marsala demi-glace.

Baked Sea Scallops $18

Shallot and herb compound butter, mozzarella and parmesan.

Dungeness Crab Cakes $18

Lemon chive aioli, coleslaw, red pepper oil.

Penne, lobster, five cheese lobster cream sauce, scallion, bacon, panko, truffle oil.

Seafood Pasta $29

Penne, shallot, mushroom, tomato, parmesan, seasonal fish, scallops, crab, alfredo.

12oz NY, get it blackened, peppercorn crusted, or Oscarized with Crab and Bearnaise.

Prime Rib Dinners 6oz $27, 12oz $45, 18oz $59, 24oz $70

Sliced to Order, generously seasoned and slow roasted daily.

Smoked Pork Spare Ribs $31

15 hour smoked, house bourbon bbq, choice of veg and starch.

Catch of the Day Market Price

Dirty Dan’s Best Damn Meatloaf $29

Rotating fresh seasonal seafood specials with Lemon parm polenta and asparagus.

Choice ground beef, marsala demi-glace, served with garlic mash and veg.

Flat Iron 5oz $21, 10oz $39

Dirty Dan’s Chef Burger $23

Salads

Tender steak grilled to perfection, served with seasonal veg and potato.

Steakhouse $23

Ribeye 12oz $45, 18oz $59

A classic blue cheese Iceberg wedge, topped with Flatiron steak and balsamic reduction.

8oz of tender filet, topped with our herb steak butter.

Herbed potato bun, bacon, bourbon bbq aioli, fried shallot, smoked cheddar.

Great marbling for added flavor. Served with starch and vegetable. *Prices and menu are subject to change without notice

Hours

Contact

Decorum

Tues – Sun: 5pm-Close

1211 11th Street, Bellingham

Attire: Upscale Casual

Stay tuned for news about

360.676.1011

Reservations: Yes

our Brunch program and

dirtydanharris.com

Bar: Yes

late night take-out options

78

BellinghamAlive.com

Herb Niemann’s Steak and Schnitzel House German

Herb Niemann’s has been a part of the local community for over 20 years, offering our unique blend of quality food, great service and an old country German atmosphere. Keeping the menu the same and adding savory new specials is what makes dining at Herb’s exactly what it’s always been... great food, excellent service and hand crafted beverages.

Appetizer New Zealand Mussels $10

On the half shell with garlic cream sauce.

Tiger Prawns Tropaz $12

Weiner Schnitzel $19

Ribeye $46

Bavarian Mixed Grill $20

Porterhouse Market Price

Meaning Vienna style, cutlets are topped with a cranberry compote and lemons.

Jumbo prawns sauteed in a white wine and mushroom cream sauce.

House bratwurst, Kasseler (smoked pork chop) and breaded schnitzel, served with kraut.

Spanish Garlic Prawns $12

Jaeger Schnitzel $21

Served in a sizzling skillet with garlic, butter and red pepper flakes.

Seared Scallops $13

Pan seared & drizzled with a lemon butter sauce.

Escargots $10

Baked in Chablis butter sauce with garlic and herbs, topped with puff pastry.

21 ounces, a boneless cut of this rich, full-flavored steak. Generous marbling.

18 ounce cut, well-marbled, made up of the strip and tenderloin.

New York Strip $30

Unbreaded cutlets in a light cream sauce with mushroom, ham, pearl onion, and pickle.

10oz cut, premium lean steak known for a thick, marbled edge creating great flavor.

Chicken Spaetzle $24

Seafood

Boneless chicken breast in a white wine cream sauce with mushroom and ham, over spaetzle.

Grilled Salmon Market Price

Schnitzel Cordon Bleu $22

Breaded cutlet stuffed with ham and swiss, with German fried potatoes.

Continental Specialties Schnitzel Champignon $22

Breaded cutlets topped with sauteed mushrooms & bearnaise.

Schnitzel Oscar $26

Breaded cutlets topped with shrimp, asparagus & bearnaise.

Pan Seared Scallops $30

From the Grill Top Sirloin 10oz $28, 16oz $37

Topped with herb compound butter, choice of sides.

Drizzled in a lemon-butter sauce.

Choice of sides.

Our classic house cut. Lean, juicy, tender, and boasting great flavor.

Crab stuffed Prawns $22

Butterflied prawns stuffed with crab and cream cheese, topped with bearnaise.

Filet Mignon 6oz $35, 8oz $39

The most tender beef cut. Wrapped in bacon and grilled to perfection.

Hours

Location

Decorum

Wednesday-Sunday,

203 West Main Street, Everson, WA

Attire: Upscale Casual

4 pm–Close

360.966.2855

Reservations: Yes

herbneimannssteakhouse.com

Bar: Yes

September 2020 79

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Review: Storia Cucina 82 Local Find: Guud Bowls 84 Recipe: Steamed Clams 94

Taste

Photo by Emily Porter.

Sip

Revival Cocktail Lounge

93

September 2020 81

Taste Review

Storia Cucina Bellingham’s newest Italian restaurant weaves European, Lopez Island, and Bay Area connections

W

HEN IT CAME TIME FOR CHEF and businessowner Jonathan Sutton to name his new restaurant, he considered the history of the space.

The building on Grand Avenue in downtown Bellingham was previously home to Michael’s Books, which closed in 2015 after more than 30 years of business. To honor the building’s literary history, Sutton settled on the name Storia Cucina, which is Italian for Kitchen Story. It’s an appropriate name for a restaurant that strives to tell a story through its food.

Sutton’s story begins on Lopez Island, where he grew up.

His family was big on food, using local ingredients to recreate Italian recipes passed down through generations. Sutton still has family in Italy, which he visits regularly.

Despite his love for the island, Sutton eventually left Lopez to attend culinary school. From there he worked in Chicago, Miami, D.C., and Portland before settling in San Francisco.

All the while, he would return to Lopez and prepare dinners for the community. This is how he met Arlen Coiley, who 82

BellinghamAlive.com

also grew up on Lopez and shared an interest in food. Coiley eventually interned at Sutton’s restaurant in San Francisco, where the two became quick friends. Coiley is now a partner and chef de cuisine at Storia.

Despite Sutton’s success in the Bay Area, he began to feel the tug toward home.

“I wanted to get back to my roots, be closer to my family,” he says. Eventually he decided on Bellingham, which is both close to family and large enough to sustain a restaurant.

The concept for Storia Cucina came together when Coiley took Sutton to visit Cairnspring Mills in Burlington. When Sutton saw the artisanal flour, which is gaining traction around the Pacific Northwest and beyond, he knew he wanted to make pasta.

Affordable, Local, & Delicious Storia Cucina offers a simple, no-fuss menu, meant to reduce decision-fatigue and prioritize quality over quantity.

Photos by Emily Porter.

BY BECKY MANDELBAUM

Take the pizzas, for instance. Instead of dozens of novelty combinations, you’ll find four options: Margherita, Marinara, Pepperoni, and Seasonal. If you want more toppings, you can choose from a list of add-ons like pickled peppers, anchovies, or burrata. Everything is as local as possible. The mozzarella starts with curds from a farm in Ferndale and is handstretched in-house. The basil is delivered every other day, from a local farmer. Pair this with a 50-year-old sourdough starter used to make an exceptionally flavorful crust, and you’ll understand why these pies are so special. Each pie is 12 inches, making it a great size for sharing or eating alone.

When it comes to starters and sides, the menu has several options, all of them delicious. My favorites include the Roasted Cauliflower ($6), the Arancini ($11), and the homemade Focaccia ($4), which features the same 1971 sourdough starter used in the pizza dough and comes with marinara sauce for dipping.

For a main dish, go with the Pappardelle Bolognese ($18). Like all the restaurant’s pasta, the long, chewy ribbons of pappardelle are made in-house, using a pasta extruder from Italy. Packed with generous chunks of local pork and ground beef from Carne and flavored with fall herbs like sage and rosemary, it’s the perfect comfort food for a rainy Bellingham evening.

Cocktail lovers are in good hands with beverage director Matthew Boudousquie. His menu includes classic Italian cocktails like the Aperol Spritz ($10), perfect for happy hour, which runs from 3–6pm daily. For something more unique, try the Bishop ($11), a novel combination of mastika, mezcal, cassis, and green chartreuse. The result is a smoke-forward elixir with notes of anise, spearmint, and lime. Storia also offers local and imported Italian wines, with plans to add a local wine on tap.

Rough Beginnings, Smooth Horizons Storia Cucina opened on March 18, only a few days after Washington’s stay-at-home order.

“In a way I was glad that it happened before instead of after,” Sutton says, finding a silver lining to the disruption.

Rather than opening and then closing, the restaurant simply launched with take-out service.

The stay-at-home order feels especially cruel considering the work Sutton and his team put into renovations. The restaurant is bright, cheerful, and tastefully decorated, certain to lift your spirits even on a drizzly autumn night. Other nods to the former bookstore include shelves of vintage Italian books and a library ladder used to access liquor. A playful mural on one wall is the creation of Sutton’s former ceramics teacher, Pinckley Templeton, whom he worked with back in California. Across the room are photos of Sutton’s niece eating (and playing with) pasta.

If you’re looking for a new restaurant certain to become a staple, make Storia Cucina your next stop. Open for lunch, dinner, and late-night bites. 109 Grand Ave., Ste. 102, Bellingham, 360.734.1929, storiacucina.com 

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Taste Local Find

Guud Bowls Delivers Guud Eats Serving up fresh, hand-made, hand-delivered meals

BY CHELSEA CONSOLACION

Guud Bowls is unlike most food services because they don’t have a storefront. Every weekday, owners Mike Duncan and Meredith Stevens cook and chill bowls of food in a commissary kitchen and hand-deliver them anywhere in Whatcom County. You’ve probably seen their navy blue van with their orange logo on the move.

A rotating menu of gluten-free bowls keeps things new and exciting. Each bowl contains a careful arrangement of fresh, colorful ingredients. You can pop the ready-to-heat bowls in the oven, microwave, or saute the meal in a pan. Guud Bowls also offers some recipes in larger family pans that can be heated in the oven or scooped and heated.

The top-selling dish is their Sweet Potato Mac & Cheese ($8), which has been on the menu since 2018, when Guud Bowls first started. The addition of sweet potato takes the creaminess of macaroni and cheese to the next level. Smooth cheesiness contrasts perfectly with the crunch of smoky bacon pieces and the subtle kick of dijon and paprika. Green onion garnish adds freshness to the hearty dish. It’s no wonder this bowl is their top seller — I’ve already decided to order a family size next time.

For a healthy bowl you don’t have to heat, try the Cobb Salad ($13). Generous toppings cover a bed of green and red kale, all paired with a buttermilk herb dressing. Diced chicken and crisp bacon add savoriness and protein; small crumbly pieces of egg, goat cheese, and bleu cheese add rich nuttiness; and asparagus, sprouts, radish, shaved Brussels sprouts, and cherry tomatoes supply a fresh crunch. This protein-packed salad is hearty, refreshing, and satisfying.

If you don’t want to be overwhelmed with unfamiliar ingredients, the Simple Teriyaki Bowl ($12) is the way to go.

Moist and well-seasoned grilled chicken thighs are paired with sesame broccoli and green beans cooked to a tender crispiness. The honey teriyaki sauce that comes on the side can be poured over the whole bowl or used as a dip. This simple yet flavorful dish is especially recommended for kids.

Guud Bowls also offers a rotation of vegan options, like their Avocado Cauli Curry ($12). Tender zucchini ribbons and asparagus coins are topped with chimichurri roasted cauliflower, green beans, ginger slaw, almonds, chia seeds, and an avocado green curry sauce. In addition to the fragrant sauce and complementing nutty undertones, my favorite part of this bowl was the roasted breaded cauliflower — it’s a great alternative to chicken, in both taste and texture. If you’re looking for a light lunch of savory greens, this is the dish to order. guudbowls.com. 

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Photos by Emily Porter.

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ELF-DESCRIBED AS A “GHOST RESTAURANT,”

Dining Guide Taste

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 * Local restaurants need you now more than ever! However, due to COVID-19, some restaurants may be temporarily closed. Remember to call ahead or check online for delivery and pick-up options.

WHATCOM 122 WEST BREWING CO American 2416 Meridian St., Bellingham, 360.306.3285, 122westbrew.com At any time, 122 West has about 10 to 15 handcrafted beers on tap. Don’t stop at the beer though; the food menu features delicious classic pub bites such as reubens, burgers, and pulled pork sandwiches. Stick around for live music and events throughout the week.

AVENUE BREAD & DELI Deli 1313 Railroad Ave., Bellingham 1135 11th St., Bellingham 2301 James St., Bellingham 444 Front St., Lynden 360.715.3354, avenuebread.com With several convenient locations in Bellingham and a location in Lynden, Avenue Bread is a favorite lunch spot for many. Fresh ingredients make these sandwiches unusually good — the bread is made by their bakers, and the vegetables and meat are all of the highest

quality. Avenue Bread also offers some of the freshest, tastiest breakfast sandwiches around.

CHAIR 9 WOODSTONE PIZZA & BAR American

10459 Mount Baker Hwy., Glacier 360.599.2511, chair9.com

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.

After a long day skiing or snowboarding from Mount Baker Ski Area’s eight chairlifts, Chair 9 is tailor-made for those seeking a place to grab a bite before heading back down the highway. The building is spacious, with two stories of seating and a colorful variety of snowboards decorating the wall. Their pizza is crafted on house-made artisan dough and cooked classically in a wood stone oven. The restaurant’s relaxed atmosphere and delicious menu make it a destination to try on your next trip to the slopes.

COSMOS BISTRO American Bistro, Comfort

BIG LOVE JUICE American

Food

1149 N. State St. & 1144 10th St., Bellingham 360.383.5336, biglovejuice.com

1151 N. State St., Bellingham 360.255.0244 bellinghamcosmosbistro.com

Cold press juices make up the bulk of the menu at Big Love Juice. However, these aren’t your average juices. Big Love Juice uses a hydraulic press, rather than the traditional high-heat methods that eliminate much of the vitamins and nutrients found in fruits and vegetables.

Customers looking for something a little heartier can also pick from a multitude of smoothies, soups, salads, bowls, and loaded toasts.

The comfort food at Cosmos is always made in-house from scratch at their historic Herald Building location. With award-winning service, plates brimming with creativity for breakfast, lunch, and dinner, and many vegetarian, vegan, and gluten-free options, Cosmos Bistro offers something for everyone.

CULTURE CAFÉ Eclectic

BLACK SHEEP Mexican 215 W. Holly St., Ste. 101, Bellingham 360.526.2109, blacksheepbellingham.com Co-owners Charlie Pasquier and Chas Kubis opened Black Sheep with the same approach they took to Goat Mountain Pizza years earlier, with a devotion to scratch-made, fresh ingredients. With homemade tortillas, fresh garnishes, and slow-braised meats, each taco tastes and looks like a small masterpiece just waiting to be demolished.

210 E. Chestnut St., Bellingham 360.746.6558, kombuchatown.com This inviting, comfortable place gained a reputation for its all-natural, craft kombucha but it also offers a one-of-a-kind dining experience.

All the items are prepared in-house with the exception of bread, which is made by Mount Bakery. The menu reflects a great deal of care and integrity, served by authentic and accommodating employees in a communal space that offers karaoke, board games, and live music.

CAFE VELO Coffeehouse, Deli

FAIRHAVEN POKE Hawaiian

120 Prospect St., Bellingham 360.392.0930, cafe-velo.cc

1102 Harris Ave., Bellingham 360.922.7494, fairhavenpoke.com

Cafe Velo is a European-inspired cafe with a twist — in addition to serving fresh espresso, the cafe also doubles as a bike shop.

With plenty of outdoor seating — and bike racks — customers can bask in the fresh air while enjoying a beverage or sandwich named after one of the owner’s favorite climbs from bicycle racing. This is more than just a place to quickly grab a bite; it’s a place to build community.

You’ll be taking a personal trip to the islands when you bite into Fairhaven Poke’s poke bowl concoction. The iconic raw fish, doused in a unique blend of sauces, along with a variety of other topping options are piled onto a bed of homemade sushi rice or salad. Customers then garnish their bowls with additional condiments such as furikake, a Japanese nori seasoning.

FIAMMA BURGER American 1309 Railroad Ave., Bellingham 360.733.7374, fiammaburger.com One word speaks volumes about Fiamma Burger: variety. With a multitude of patty

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Taste Dining Guide types and more than 20 menu options, there are endless possibilities for a burger masterpiece. All burgers are served on a fresh-baked bun, with crisp lettuce and all the usual fixings.

You can even get a “burger in a bowl,” served without the bread. Spice it up with chipotle ketchup, spicy mustard, or curry mayo, then cool it down with a beer or milkshake.

THE FORK AT AGATE BAY American, Seafood 2530 Northshore Rd., Bellingham 360.733.1126, theforkatagatebay.com Nestled at the fork between Y and Northshore roads near Lake Whatcom sits The Fork at Agate Bay. This relaxed and boat-house-chic restaurant offers a seasonal menu for breakfast, lunch, and dinner, all featuring fresh, local ingredients. The bar boasts an impressive drink menu, with a drink selection based on fresh and local ingredients and tastes.

GUUD BOWLS American, Ready-to-Heat

Bowls

2625 S. Harbor Loop Dr., Bellingham, 360.510.4880, guudbowls.com

2019 Best of the Northwest Gold Winner for Best Cocktail

Guud Bowls is unlike most food services because they don’t have a storefront. Every weekday, owners Mike Duncan and Meredith Steven cook and chill bowls of food in a commissary kitchen and hand-deliver anywhere in Whatcom County. Choose from a rotating menu of gluten-free bowls filled with colorful, fresh ingredients. Pop the ready-to-heat bowls in the oven, microwave, or saute in a pan.

HILLTOP RESTAURANT American 5645 Guide Meridian, Bellingham 360.398.2462, hilltopcooking.com Three years after Hilltop Restaurant opened, the small cafe turned into a classic diner open 14 hours a day, seven days a week, with delicious takes on all the classic diner eats. It’s the type of place where you’ll hear Ariana Grande’s music softly playing in the background while a waitress in a white apron asks if she can top off your still half-full coffee.

JALAPEÑOS MEXICAN GRILL Mexican 1007 Harris Ave., Bellingham, 360.656.6600 501 W. Holly St., Bellingham, 360.671.3099 2945 Newmarket Pl., Bellingham 360.778.2041, jalapenos-wa.com

GALLOWAYSCOCKTAIL.BAR | 360.756.2795 1200 10TH ST SUITE #102, BELLINGHAM, WA

Jalapeños Mexican Grill lures you in with promises of a cheap lunch special, but after looking at the menu, you won’t stop there.

There’s a variety of flavored mojitos and margaritas, and the “Big Mama” alone is proof that Jalapeños doesn’t play around with their drinks. The glasses are huge, and the drinks are good to the last drop.

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Nutrition Taste

KEENAN’S AT THE PIER

Northwest, American & Seafood

804 10th St., Bellingham 360.392.5510, thechrysalisinn.com Located inside the Chrysalis Inn & Spa in Fairhaven, Keenan’s at the Pier features fresh, local cuisine and a full bar. Keenan’s highlights the beauty and style of the Pacific Northwest with fresh ingredients that are seasonal and regionally sourced. Enjoy Bellingham Bay views from every table. Reservations are highly recommended.

LEADER BLOCK WINE CO. & EATERY Italian

2026 Main St., Ferndale 360.306.8998, leaderblock.com Leader Block pairs their extensive wine list with an Italian, from-scratch menu that emphasizes flavors of the region. This upscale menu makes it a perfect spot for a date or special occasion, while the friendly Ferndale atmosphere and kids’ menu keep it appropriate for family dinners as well.

MI MEXICO Mexican 241 Telegraph Rd., Bellingham 360.647.0073, mimexicobellingham.com Mi Mexico’s reputation as one of the local favorites among Mexican food lovers is well deserved. The experience starts with a warm, friendly, professional waitstaff in an enjoyable, upbeat atmosphere. From there, Mi Mexico separates itself from the competition with a choice of traditional and non-traditional Mexican dishes, all made with the freshest of ingredients available. From your first bite of Mi Mexico’s homemade salsa to the last bite of your main entree or dessert, you will already be planning your next visit.

MUTO RAMEN & SUSHI Japanese, Sushi 105 E. Chestnut St., Bellingham, 360.647.3530 Muto Ramen does not disappoint for those looking for both atmosphere and flavor at a reasonable price. From udon noodles and yakitori to long lists of different ramen, sushi rolls, sashimi, and nigiri, guests can look forward to many visits of exploring the wide selection of Japanese dishes.

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

Optimizing Nutrient Absorption

BY SELVA WOHLGEMUTH

W

HILE IT’S TRUE “YOU ARE WHAT YOU EAT,” it’s even

more true that “you are what you digest and absorb.” If you are not digesting and absorbing your food properly, then your tasty salad may not be doing you any good.

While there are many reasons why someone may not have optimal digestion, one crucial factor is often overlooked or suppressed by medications: stomach acid.

Stomach acid kills bacteria and viruses entering through our mouths and is essential for proper nutrient status. It is needed to turn our food into an acidic soup, ready for enzymatic digestion in the small intestine. If stomach acid production is inadequate, then we will not digest food properly or absorb the maximum nutrients.

Iron, copper, zinc, calcium, magnesium, vitamin B12, and folic acid all depend on adequate stomach acid for their digestion and absorption. Stomach acid also triggers the release of the enzyme pepsin in the stomach, which is required for the digestion of protein.

Poor protein digestion and absorption can lead to amino acid deficits. It can also leave behind protein for bacterial fermentation in the colon, called putrefaction. Putrefaction of protein is toxic and can lead to colon cancer.

Unfortunately, many individuals struggle with low stomach acid — it’s one of the main contributors to digestive issues. As we age, stomach acid production naturally declines because the parietal cells in the stomach produce less stomach acid. However, younger individuals can also struggle with low stomach acid due to chronic stress, food sensitivities, hypothyroid, excessive alcohol consumption, chronic use of NSAIDS, use of protein pump inhibitors, and TUMS, etc. Common signs and symptoms of low stomach acid include indigestion, feeling full fast,

heartburn, bloating and belching after meals, and difficulty digesting meats.

The good news is that once stomach acid production is restored, digestion and absorption improve. As a result, symptoms of gut discomfort ease and nutrient status begins to recover.

Addressing low stomach acid is an essential first step to improving health and wellness in the long term. Below are five simple ways you can support stomach acid production.

Cook Your Meals The cephalic phase is the first phase of digestion. It is activated by our senses.

When we see, smell, hear, and touch our food, our body starts to increase digestive processes in anticipation of the meal to come. Instead of microwaving food, take the time to make something fresh.

Chew Your Food Well Chewing your food until it is unnoticeable in texture makes it easier for your stomach to churn it into a liquid soup. This practice also helps you slow down at meal times which helps engage the “Rest and Digest” nervous system.

Reduce Stress Around Meal Time Stress activates the sympathetic nervous system, otherwise known as our “Fight or Flight” response. This transition reduces stomach acid, reduces digestive enzyme production, and impacts stool motility. Before eating, activate your parasympathetic nervous system by taking five deep breaths.

Natural Digestive Aids Ginger, Swedish bitters, and apple cider vinegar naturally increase stomach acid production. Drink ginger tea or a small glass of water with a tablespoon of vinegar while preparing your meal.

If these simple tricks fail to work, then it may be time to seek out a health care practitioner or dietitian. 

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Galloway’s Cocktail Bar A Stone in the Woods Ingredients: Galloway’s peachinfused gin, housemade sour flavored with lemon and lime, Giffard wild elderflower liqueur, rosemary and thyme syrup, rosemary garnish $12

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 Wet-Naps on the table), and flavorful.

ÖVN WOOD-FIRED PIZZA Pizza 1148 10th St., Bellingham 360.393.4327, ovnwoodfiredpizza.com The clean lines and urban upscale atmosphere of this pizza restaurant promise some very good food — and they deliver on that promise.

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

PEL’MENI RESTAURANT Russian 1211 N. State St., Bellingham 360.715.8324, restaurantwebx.com/PelMeni Step off busy State Street after your late night festivities for an inexpensive and satisfying fill of plump dumplings. Stuffed with either meat or potatoes, these dumplings are piping hot and sprinkled with cumin, paprika, and cilantro. Because they pair so well with tasty libations, Pel’meni manages to consistently have a line out the door as soon as the sun goes down.

Smother them with vinegar, sour cream, and hot sauce for the full effect.

RIFUGIO’S COUNTRY ITALIAN CUISINE Italian

5415 Mount Baker Hwy., Deming 360.592.2888, ilcafferifugio.com

immediately hits your nose. The first sip breaks through the woodsy scent with a surprising, light peach flavor from Galloway’s peach gin. Flowery and herbal notes of elderflower, rosemary, and thyme peak through the subtle sweetness, creating a perfect balance of botanicals and fresh fruitiness. This cocktail takes your senses on a stroll through the crisp outdoors, capturing the sweet earthiness of early autumn.

Galloway’s, Fairhaven’s deco-era cocktail bar, conjures the feeling of a 1920s film strip with their muted color scheme, geometric detailing, and comfortable booth seating. It’s the perfect place for a night out with friends or for cozying up with a good book from their neighbor, Village Books. 1200 10th St., Ste 102, Bellingham CHELSEA CONSOLACION

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SAGE AGAINST THE MACHINE Food truck See satm360.com for schedule and location 360.988.1800 If you haven’t yet heard of Sage Against the Machine, you will soon enough. Believed to be Bellingham’s first from-scratch, dairy-free, meat-free, and mostly gluten- and soy-free food truck, Sage Against the Machine has the power to convince the meatiest of meat-eaters that eating plant-based food can actually be enjoyable.

Photo by Emily Porter.

B

EFORE THE LIQUID EVEN TOUCHES YOUR LIPS, the aromatic rosemary garnish

Rifugio’s brings fine dining to the “wilderness.” Fifteen miles out on Mount Baker Highway, just past Deming, sits a funky old cafe that has been transformed into an oasis for foodies and coffee-lovers alike. Menu items befit their Italian name and the dinner menu changes weekly, begging for a second trip. A small covered deck with colorful lanterns sits adjacent to the dining room for your al fresco pleasure. Just beyond, in a meadow, sits a red deck used as a stage and centerpiece for special dinners under the stars.

Dining Guide Taste

8

SKAGIT

GREAT

13MOONS AT SWINOMISH CASINO & LODGE Seafood, Steak 12885 Casino Dr., Anacortes, 360.588.3525, swinomishcasinoandlodge.com Located on the waterfront within the casino, 13moons is sure to catch your attention. The menu offers a wide variety including first plates, entree salads, seafood, and steaks. Give this go-to place for locals a try and you will be walking away satisfied.

TASTES

A’TOWN BISTRO Regional NW 418 Commercial Ave., Anacortes 360.899.4001, atownbistro.com A’Town Bistro’s careful sourcing of ingredients, creative approach to food and drinks, and comfortable atmosphere are why it’s about to become your new go-to restaurant. Pair your meal with something off the ever-changing cocktail menu. Bitters, shrubs, and syrup are made in-house and the creative cocktails are composed by staff or sourced from a collection of vintage bartending books.

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BASTION BREWING COMPANY American 12529 Christianson Rd., Anacortes 360.399.1614, bastionbrewery.com On the Bastion Brewing Company menu you’ll find classic salads, an array of interesting burgers, and crispy chicken wings drenched in your choice of sauce. Food arrives impressively quick, and even more impressive is the quality of the food.

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COA MEXICAN EATERY Mexican 102 S. 10th St., Mount Vernon, 360.840.1938 214 Maple Ave., La Conner, 360.466.0267 coaeatery.com One bite of a taco or one sip of a margarita and you’re hooked. This eatery offers frequent customer appreciation days, offering 50 percent off food if you pay in cash. Deals and good food — what more could you want? Even on a different night, with the choice of fajitas, burritos, chimichangas, or flan, you won’t be disappointed.

Photo by Dean Davidson.

IL GRANAIO Italian 100 W. Montgomery St., Ste. 110 Mount Vernon 360.419.0674, granaio.com Owner Alberto Candivi gets up every morning to make some of 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

3 4

Looking to warm up with some autumn spice?

Swing by Ambo Ethiopian Cuisine on State Street for their authentic Doro Wat, a cozy chicken stew served with mixed veggies and fresh homemade injera bread.

If you’re heading up Highway 20 for a fall hike, make sure to stop

by Miga in Concrete for some authentic Korean cuisine. Go for the Tofu and Vegetable Bibimbap, served in a sizzling hot stone pot with a yummy fried egg.

Looking for some heat?

Drop into Pho Bubble Tea and ask for a Bun Bo Hue. Soft rice noodles and pieces of beef sit in a spicy beef broth with onions and cilantro, all topped with bean sprouts and basil.

If you’re craving New York-style pizza, try the Meditteranean pie from Pizza’zza. The chewy, foldable crust is loaded with mozzarella, feta, roasted red peppers, artichoke hearts, and bits of rosemary lamb sausage from Jack Mountain Meats in Skagit Valley.

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Takeout for dinner? Call Super Duper Teriyaki and order their Chicken Katsu.

You might have to ring a second or third time, but the mouthwatering sweet, creamy sauce that tops the crispy chicken is worth the wait.

Finish up your errands on Meridian with a fresh Bánh Mì sandwich from West Coast Grocers. With your choice of meat or tofu, this refreshing sandwich is topped with cilantro, pickled veggies, and jalapeños all on a crispy baguette.

If you find yourself in Sehome, order the Pad See-Ew from Busara Thai Cuisine. Flat rice noodles and your choice of beef, chicken, or pork are sauteed in savory black bean sauce with broccoli and bean sprouts.

For a savory, refreshing meal, order the Spicy Mayo Poke from Fairhaven Poke. Ahi tuna cubes are tossed with onion, green onion, and tobiko, all coated in spicy mayo sauce. Add sides to create a custom bowl or order it by the pound.

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Taste 5 Faves

When it comes to fish and chips, Nicki’s doesn’t mess around. For over 25 years they’ve stuck to the same recipe, serving up generous slices of made-to-order fish dipped in crispy, tempura-style batter. A heap of steak fries and house-made tartar sauce complete the picture. Taste for yourself to find out why these fish and chips consistently place in our Best of the Northwest competition.

FIVE FAVES

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FISH & CHIPS

BY JULIA FURUKAWA

Photo by Robert Dudzik

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Nicki’s Bella Marina

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5

The Waterfront Seafood & Bar This waterside tavern on Holly Street offers fingerlicking, no-fuss fish and chips.

At only $9.50, it’s also one of the best deals you’ll find in town. Upgrade to halibut for a few dollars more, or try another one of their seafood baskets — oysters, scallops, or clam strips and chips — for something different. Don’t forget to pair it all with a pint of beer.

Locations in Bellingham, Ferndale, Lynden, & Everson!

1887 Main St. Ferndale | 360.778.1167 Contactless delivery & curbside pickup available.

Bayou on Bay If you want a Southern twist on this classic dish, look no further than Bellingham’s resident Cajun and Creole restaurant. Instead of cod or halibut, Bayou fries up catfish and serves it with crispy waffle fries. A lemon wedge and a side of homemade coleslaw spice it up, and don’t forget the house remoulade for a dip!

La Conner Waterfront Cafe The people have spoken and they want more of the Alaskan cod fish and chips from The Waterfront Cafe. Described by one reviewer as “white, moist, fresh, delicious,” The Waterfront Cafe’s fish and chips are hard to beat. Located right on the water and with dockside seating, you can enjoy a delicious meal while soaking up the views.

Serve up Some winners

The Bloody Mary is a drink with infinite garnish possibilities. Skewer every pickled vegetable you can find, add some salami, olives, meatballs, or grilled cheese triangles and you have a veritable meal in a glass. But everything depends on the beverage underneath. Make sure it measures up to the toppings by choosing a quality mixer like the Seattle Pickle Co Bloody Mary Mix–spicy, peppery, bold, and pickle-y! Add a few dashes of your favorite tomato juice and finish with some vodka for a simply delicious recipe that scores big.

The Secret Cove This small spot in Anacortes comes with a stunning waterfront view that looks out onto Padilla Bay and Guemes Island — and the food’s not too shabby either. With signature dishes like their Beer Battered Cod and Panko Crusted Cod, there’s something for everyone.

You can even get more of your seafood fix with appetizers like Coconut Prawns or Dungeness Crab Cakes. One thing’s for sure, you’ll leave satisfied.

Haggen Food & Pharmacy • Visit haggen.com to view our weekly flyers, store hours and more.

Barkley Village • Sehome Village • Meridian & Illinois • Fairhaven • Ferndale ©2020 Haggen • 200720-05

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Taste Dining Guide

Life can be tough, especially right now. I’m here to listen to your needs and help life go right. CALL ME TODAY.

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 entree menu, the list can be quite daunting — and the dessert menu is also impressive. The wine menu is also expansive, and the beer menu features several local craft brews. Their grappa selection does the Italian cordial the justice it deserves.

Joe Treat State Farm Insurance Agent 2600 Elm St, Bellingham, WA 360.733.0870, joetreatagency.com

NELL THORN Seafood 116 1st St., La Conner, 360.466.4261, nellthorn.com Nell Thorn is seafood-heavy, so trying one of their seafood dishes is a must. Their daily specials take into account the freshest catches, but you’ll also typically find a seafood pasta, filettopped salad, and oysters on the menu.

RISTRETTO COFFEE LOUNGE & WINE BAR American

416 1st St., Mount Vernon 360.336.0951, ristrettocoffeelounge.com Ristretto doesn’t have a kitchen, but the baristas know their way around a panini press. You can also order breakfast all day, fresh salads, hearty bagels, or one of the baked goods brought in three times a week from nearby bakeries.

SAKURA JAPANESE STEAKHOUSE & SUSHI BAR Japanese 1830 S. Burlington Blvd., Burlington 360.588.4281, sakuraburlington.com Professional Teppanyaki chefs take you on a journey of delicious and interactive dining at Burlington’s Sakura Japanese Steakhouse.

Using the freshest ingredients and perfect seasonings, they stir-fry your meal right before your eyes, creating a fabulous feast. Choose from steak and chicken to salmon and shrimp; each meal is served with soup, salad, rice, and vegetables. If it’s sushi you crave, they also offer a full sushi bar.

SEEDS BISTRO AND BAR American

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.

623 Morris St., La Conner 360.466.3280, seedsbistro.com From soups to sandwiches, salads (or “weeds” as they call them), and bigger entree options, Seeds Bistro and Bar has something for everyone. Try an order of shucked oysters or one of the seasonal pasta dishes made with fresh pasta.

NORTH

of the

WEST

SILVER

of the

2017

BEST

NORTH

2016

BEST

WEST

GOLD

VOTED BEST FISH & CHIPS

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

Sip Taste

Revival Cocktail Lounge Mount Vernon’s Newest, Oldest-Feeling Bar

BY JACK TAYLOR

Photos by Emily Porter.

K

AREN AND ROBERT PENROSE ARE INJECTING the Skagit bar scene with a dose of art deco and all things 1930s with their new bar, Revival Lounge.

Located in downtown Mount Vernon, Revival Lounge offers a vintage bar experience with classic cocktails that will transport you back in time.

The idea to open a bar made sense to Karen, who says owning bars runs in her family.

“Both my brothers own bars, and it’s kind of a thing, and we just kinda fell in with the concept and decided to do it,” says Karen, who describes the bar as having an antique aesthetic with a variety of classic cocktail options.

After officially launching on February 7, their doors were only open to the public for six weeks before stay-at-home orders forced the lounge to close up shop. Karen describes the experience as both overwhelming and positive.

“It has been an overwhelming experience, because the first day we opened, we got our approval from the city to open at noon, so I was like, ‘Let’s open at 5:00,’ and by 5:02 we were over capacity, so the ball just kept rolling from there,” Karen says.

Robert attributes their initial success to the fact that Mount Vernon and Skagit County as a whole have needed a bar like Revival Lounge for a long time.

“It’s a bar that’s well overdue, and people were really excited about it, and it’s something just needed beyond what’s already being offered,” Robert says.

As for their best drink, Robert recommends the popular “old” old fashion.

“When we say the old fashion, we mean the old old fashion, the original classic version,” Robert says, explaining that the difference lies in the process of making the drink.

“The more modern version is a real muddled up version, so you’re muddling the bitters, the sugar and sometimes a cherry...the classic version doesn’t call for that.”

Regardless of having to adjust during the pandemic, Robert and Karen are proud of their new bar and its optimistic, if abbreviated, opening.

“The other offerings in the city and county are fantastic, [but] this just fits a completely different feel that I believe people were really excited and appreciative of,” Robert says.

“Old” Old Fashion

306 A Pine St., Mount Vernon, 360.399.7880  Sidecar

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Taste Recipe

Steamed Clams with Corn and Tomatoes

BY SAMANTHA FERRARO

the perfect end-of-summer recipe. Local clams from Taylor Shellfish are sautéed with white wine, ripe cherry tomatoes, and sweet corn until the clams just barely open up. Make it a meal with some charred bread and a chilled glass of white wine. For more recipes like this visit littleferrarokitchen.com.

INGREDIENTS 2 pounds of little neck clams, soaked and scrubbed 1 ear of corn, husk and silk removed 3 tablespoons olive oil 1 small shallot, finely chopped 2 garlic cloves, finely chopped 1 small bulb of fennel, sliced thin 2 tablespoons unsalted butter Salt and pepper ½ cup white wine 1 pint of cherry tomatoes, cut in half ¼ cup of water or stock Lemon wedges, for serving Fresh parsley leaves, chopped for garnish Grilled bread for serving

INSTRUCTIONS • Begin by cleaning the clams by scrubbing each one and placing them in a bowl of cold water for at least 30 minutes. This will help remove the sand.

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• Next, grill the corn in a dry skillet or grill pan until there are nice char marks on all sides. Once done, remove corn, cut off the kernels, and set aside.

• In a large skillet over medium heat, add olive oil and chopped shallot and sauté for 1–2 minutes until softened. Add in the garlic and cook for another 30 seconds, to soften but not caramelize.

• Add the sliced fennel and butter and cook for 3–4 minutes so the fennel begins to soften as well.

Season with salt and pepper and pour in the white wine and reduce slightly, for another 1–2 minutes.

• Add the cherry tomatoes and cook for a few minutes so they begin to soften and their juices start to develop.

• Next, add the clams by picking them out of the water instead of pouring them, which can lead to sand going back into the clams. Toss everything together and add the charred corn kernels and stock.

• Cover with a lid and cook until the clams just open up, anywhere from 7–10 minutes depending on how large the clams are.

• Once clams open, discard any that are still closed. Turn off heat and garnish with a squeeze of lemon juice and chopped herbs.

• Serve with lemon wedges and grilled bread. 

Photo by Samantha Ferraro.

T

HESE SAUTÉED CLAMS with corn and tomatoes are

Dining Guide Taste SHAMBALA BAKERY & BISTRO American 614 S. 1st Ave., Mount Vernon 360.588.6600, shambalabakery.com Crack open Shambala Bakery and Bistro’s menu to find all-day breakfast options and an array of sandwiches, salads, pizzas, and lighter fare items such as quiche and soup. Their daily specials take advantage of what’s in season.

TAQUERIA LA BAMBA Mexican 2222 Riverside Dr., Ste. 850, Mount Vernon 360.424.0824 Off the road and inside a small plaza sits a little gem — a family-run, low-key Mexican restaurant. Taqueria La Bamba offers authentic taco truck food in a sit-down restaurant. The salsas are spicy, full of flavor, and made inhouse. If you’re looking for authentic Mexican food at a low price, eat here and you won’t be disappointed.

THE UNION TAVERN — LOCAL 902 American 902 Commercial Ave., Anacortes 360.873.8245, theuniontavern-local902.com Patrons can get the perfect-size dish in a flavor profile to satisfy any craving. With plenty of beers on rotation, there’s the basics plus a surprise or two. Cocktails are another highlight — you won’t find Red Bull vodkas or overly sweetened Mai Tais here. The staff uses fresh juice, quality spirits, and house-made sours and grenadine. Staffers are encouraged to create their own cocktails, and the tastiest concoctions get a place on the menu.

VAGABOND STATION Southern 2120 Commercial Ave., Anacortes 360.421.4227, vagabondtrailerfood.com Vagabond Station is known for its mostly Southern-style menu with a few curveballs.

Dig into a prime rib sandwich, a meat-lover’s dream that is difficult to find in this day of well-done meat. Try a bowl of Vagabond Chili, the Santa Fe cornbread, or a wiscuit — biscuit dough cooked in a waffle maker. Of course, there’s crispy fried chicken and waffles, and their signature sandwich, the Yard Bird: chicken, cheddar cheese, and gravy piled onto a fresh, fluffy biscuit.

ISLAND COUNTIES CAPTAIN WHIDBEY INN American 2072 Captain Whidbey Inn Rd., Coupeville 360.678.4097, captainwhidbey.com The entire menu features down-to-earth items that are reasonably priced, locally sourced, and well-balanced. While the inn does serve as a

special-occasion spot, folks dressed in shorts and a T-shirt are also welcomed. Built in 1907, Captain Whidbey Inn is a historical gem.

Favorite Online Food Experts

BY ESTHER CHONG

Rachel Ama

DOE BAY CAFÉ American 107 Doe Bay Rd., Olga 360.376.8059, doebay.com

Keeping It Plant-Based

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 mission of providing world-class seafood and vegetarian dishes.

Make fresh and flavorful plantbased meals with food and lifestyle blogger, Rachel Ama. Her flavors are inspired by her West-African and Caribbean roots and can be found on her YouTube channel and in her cookbook, “Rachel Ama’s Vegan Eats.”

PRIMA BISTRO French

rachelama.com

201 1/2 First St., Langley 360.221.4060, primabistro.com

Basics with Babish

A quintessential South Whidbey dining ­experience in the heart of Langley, Prima Bistro marries gourmet French cuisine and classic Northwest ingredients. The selection of red and white wines offers options for connoisseurs of every stripe, along with a full bar. For fabulous food, elegant ambience, and world-class views, be sure to visit Prima on your next visit to Whidbey Island.

Pick up simple techniques and dishes with quirky filmmaker and chef, Andrew Rea. This charming and self-taught expert has 75 different videos to choose from. Check out his fictitious food experiments from TV and films on his main platform, Binging with Babish. basicswithbabish.co

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.

Guests can take anything to go, including sealed wine and beer, much of which is locally made on the island.

VINNY’S RISTORANTE Seafood 165 West St., Friday Harbor 360.378.1934, vinnysfridayharbor.com Ciao! Vinny’s welcomes diners to their Friday Harbor Ristorante, mirroring the feel of this warm Italian restaurant. Dishes change monthly and reflect the desire to serve simple, gourmet Pacific Northwest seafood and modern comfort Italian. As well as a good selection of pastas, Vinny’s has seafood and meat entrees, many of them traditional favorites. The cocktail list includes the classics, along with some fun offerings.

Cooking with Charisma

Maangchi

Home-Made Authenticity Using a new ingredient can be intimidating, but Maangchi, a.k.a Emily Kim, makes Korean cuisine easy and accessible for beginners at home. This spunky and motherly chef shares her recipes on her YouTube channel and in her cookbooks, “Maangchi’s Real Korean Cooking” and “Maangchi’s Big Book of Korean Cooking.” maangchi.com

Steve the Bartender Bartending at Home

Shake a glass with Steve Roennfeldt and impress your loved ones with professional cocktails made at home. This expert has been in the business for almost 20 years and has authored seven books on bartending and cocktail curating. His recipes and techniques will inspire you to shake it up and try something new. stevethebartender.com.au

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Notes Lasting Image

Feeling the joy of being able to capture the image of a constantly moving juvenile female blue dasher dragonfly.

Photo by Jeff Barclay.

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.

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Cape Flattery

STR A

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Shi Shi Beach

La Push

VICTORIA

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Whatcom Falls Park

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FAIRHAVEN VILLAGE

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Salt Creek

Marymere Falls

FORKS

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Sol Duc Falls

Ediz Hook

PORT ANGELES

SEQUIM

Dungeness Bay

PORT TOWNSEND

Hoh Rainforest

Kalaloch Beach

Olympic National Forest

BAINBRIDGE ISLAND SILVERDALE SEATTLE

Snoqualmie Falls

TACOMA Ocean Shores

OLYMPIA

is

Gifford Pinchot National Forest

#ProudlyPNW and #ProudlyYourCommunityBank Personal | Mortgage | Small Business | Commercial ourfirstfed.com > 800.800.1577

Mom would prefer you get a motorcycle.

Equally at home on the highway, or at maximum strength on the race track. 414 hp, delivered by a naturally-aspirated 4.0-liter engine. A maximum track speed of 188 mph. Mom might be disappointed, but you won’t be.

Experience the new 718 Cayman GT4.

Porsche Bellingham 2200 Iowa Street Bellingham, WA 98229 Tel: (360) 734-5230 www.porschebellingham.com Š2020 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.