Bellingham Alive September 2022

Lovely Liqueurs Museum of Northwest Art Duck Soup Restaurant Cocktail Bar Guide Eliza Island

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Contents

40

Lovely Liqueurs

If you’re looking to learn more about liqueur, you’ve come to the right issue.

This month’s feature covers everything from locally-distilled spirits to the world’s popular liqueurs—and, of course, where to sample them right here in the North Sound. We’ll cheers to that!

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Photo by Cocoa Laney

Ever wondered about the difference between liquor and liqueur? While liquors alone aren’t sweet, liqueurs are flavorful, sugar-rich spirits that give cocktails their depth. The infusion options are also endless, ranging from herbs to spices, fruits, nuts, and much more.

SEPTEMBER 2022 LIFE 16

Bottles for Every Budget

18

Heard Around the Sound

34

Savvy Shopper Ladders Clothing & Co.

78

Local Find That’s What I Like! Island Grill

36

Necessities September Shades

80

Local Find New Public Food Truck

81

8 Great Tastes

Sunnylandfest Bellingham Chamber Music Society

AGENDA

Fall Flowers Photo by Crystal Tapia

Bellingham SeaFeast Horseshoe Cafe’s New Sign Monthly Giveaway

21

Book Notes Reviews and Events

21

This Month in Bellinghistory

60

Featured Home Eliza Island

22

Out and About JoyRiders Mountain Bike Club

64

Local Find Circa

65

Necessities Drinkware Must-Haves

66

Remodel Stone Pros Inc.

Courtesy Stones Throw Brewery

SPECIAL ADVERTISING

23

5 Faves Coffee and Chocolate Pairings

STYLE 32

Spotlight Fall Jeans with Betty Be Good

Photo by Cocoa Laney

28

70

Review Duck Soup 72

Local Find Clara’s Canning Co.

74

Chef’s Corner Snowy River Cocktail Co.

39

Shop Local

56

Bar Guide

NOTES 4

Online Exclusive

6

Editor’s Letter

8

Contributors

11

Letters to the Editor

75

Dining Guide

12

Meet the Team

76

Culinary Events

88

Lasting Image

September 2022 3

Photo by Eric Mickelson

87

The Scene NW Tune-Up Festival

People in Your Neighborhoood Behind the Brews

Pets Pet Sitters

Local Events

HOME

TASTE

27

85

38

Game Changer Community to Community Development

Spotlight Museum of Northwest Art

Top Picks

Beauty Evergreen Essentials

20

26

84

Notes

What’s Online

Online Exclusive

INSTAGRAM

As the director of Predators of the Heart (POTH), Ashley Carr knows a thing or two about the natural world — and she’s dedicated her life to sharing this knowledge with others.

Predators of the Heart (POTH) is a wildlife sanctuary, environmental education center, and exotic animal rescue based in Anacortes. The sanctuary is also known for offering a truly one-of-a-kind experience: Upclose-and-personal encounters with wolves. Read more about it in the full article by Cocoa Laney, photos

by Zack Moffatt. Link in bio! @predatorsoftheheart

Photo by Cocoa Laney

Courtesy of fillerfogg design

“There is a fresh face in the Pacific Northwest art scene who is making stunning, stylized animal prints and greeting cards. Dan Filler sells archival-quality giclee prints, small cards, and wood prints of his animal illustrations. The designs are simple yet detailed, with each animal exuding a distinct personality.” To read Jilly Greco’s article on Dan Filler and fillerfogg design, visit us online at bellinghamalive.com.

Photo by Zach Moffatt

FILLERFOGG DESIGN

EVENTS CALENDAR 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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If you want to feel like you’re on a sunny beach vacation without leaving Bellingham, After Hours is the place to be! The combination of cozy seating, chill music, bright boho decor, and arrangement of tropical plants will make you feel like you’re lounging in a hammock with the sea breeze in your hair and sand between your toes.

Read more about this amazing joint by clicking the link in our bio to the full article, written by Gaia Crans and photographed by Cocoa Laney.

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Notes

Editor’s Letter

The Makings of a Memorable Drink

A

S SOMEONE WHO enjoys a

good happy hour, I’d like to think that I’ve sampled my fair share of delicious cocktails. I doubt that I could pinpoint the best drink I’ve ever tried — but, without any hesitation, I can tell you about the worst. Dear readers, let me introduce you to the not-sowonderful world of Jeppson’s Malört.

For the uninitiated, Malört is a witheringly bitter spirit made from a base of wormwood (yes, really).

I personally would describe it as having notes of ethanol-soaked socks with a mouthfeel reminiscent of antibacterial Listerine.

Despite its irredeemable taste, however, Malört has developed a cult following in Chicago, so much so that shots of the stuff are considered a rite of passage. The first time I tried Malört was at the urging of a native Chicagoan — and he was at least kind enough to warn me that the experience would be unpleasant.

Don’t believe me? A quick Google search confirms just how terrible Malört truly is. Its original label described it as such: “Our liquor is rugged and unrelenting (even brutal) to the palate. … It is not possible to forget our two-fisted liquor. The taste just lingers and lasts — seemingly forever.” And, in an article for eater. com, a renowned New York sommelier sums up its flavors like this: “It’s like ... like getting your mouth washed out with soap. The nasty, floral, pink kind ... tastes like a tea bag soaked in moonshine. ... They must be even more miserable in Chicago than I thought.”

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So yeah, I feel justified in calling Malört an absolute travesty of a liquor.

But, the more I think about the merits of local spirits, I can understand why it has endured — nay, thrived — in Chicago since its inception in the 1930s. While its taste is far from pleasant, it accomplishes exactly what a good libation should: It facilitates togetherness, banter, and tradition.

Moreover, Malört (in its own horrifying way) reflects quirks and qualities that make its city of origin unique.

As far as I know, the North Sound doesn’t have its own Malört equivalent — and for that I would consider us lucky. (Although, if such an elixir does exist, I beg of you to send me an email at cocoa@bellinghamalive. com — I will try it immediately.) What we do have are a plethora of local liquors and liqueurs that accomplish something similar, minus the terrible taste: Offerings such as Terramar Brewstillery’s whiskey (p. 51), Probably Shouldn’t Distillery’s blueberry pie liqueur (p. 52), and Chuckanut Bay Distillery’s Krampus liqueur (p. 46) all represent our area’s agriculture, spirit, and — in the case of Krampus — sense of humor.

While putting together this issue’s feature, I did a lot of reflecting on what makes a drink memorable — and the Malört anecdote, oddly enough, brought me closer to a conclusion.

Whether it’s a craft cocktail or shot of wormwood liquor, a memorable drink has both past and present. The “past” element could be an infamous reputation, or a history steeped in regional or pop culture. The “present” element might show up as a unique spin on a well-loved ingredient, or the fresh memories that you make when enjoying the drink alongside friends.

On that note, this month’s feature spotlights two kinds of local businesses: bars that put their own spin on wellknown liqueurs, and locally made liqueurs that highlight our region’s character. I should also note that each

and every drink included in this issue is delicious — and not just in comparison to Malört. Truly, our region has a wealth of talented mixologists, locally distilled libations, and cocktails worthy of their own cult following.

I’m not sure if I could recommend gathering your friends around a bottle of Malört — at least not in good faith — but I will continue singing the praises of local food and drink here in the North Sound. So, when cocktail hour rolls around, let this issue be your guide to sampling something new. At the very least, you might learn a thing or two about some of your favorite liqueurs, local and otherwise.

From all of us here at Bellingham Alive, I’d like to propose a toast to all the local businesses, bars, and distilleries that make our region unique. Cheers!

COCOA LANEY Editor In Chief

Welcome TO THE HOME OF

GIANT JACKPOTS!

PLAY.

‘s

Closest EAT.

CASINO STAY. theskagit.com • On I-5 at Exit 236 • 877-275-2448 CASINO•RESORT

Must be 21 or older with valid ID. Details at Rewards Club. Management reserves all rights. ©2021 Upper Skagit Indian Tribe dba Skagit Valley Casino Resort.

Notes Contributors Tina L. Kies Tina is the owner of Chikara PR, LLC, a comprehensive public relations and content marketing agency. She is a nationally recognized and award-winning communicator with more than 20 years of professional industry experience.

For more information, visit chikarapr.com or call 360.630.9300.  p. 66

SUGAR A

C A B A R E T

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. 21

L E A D E R S

Brandi Coplen Brandi Coplen is a realtor at Windermere Real Estate/Whatcom Inc. She is passionate about selling homes, interior design, and AQHA horses.

Brandi is a mom of twin girls and her husband Jason works at Builder’s Alliance in the home industry as well.  p. 60

IN LUXURY

Jessamyn Tuttle Jessamyn Tuttle is a writer, photographer, master gardener, weaver, and musician. She started a food blog (foodonthebrain.net) in 2007 and has been writing ever since, contributing to Edible Seattle, Grow Northwest, the Skagit Valley Herald, Cascadia Weekly, and the Cascadia Daily News. A native Washingtonian, she lives in the Skagit Valley with her husband and a number of cats.  p. 26

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PUBLICATIONS Bellingham Alive NSL Guestbook Welcome Newcomers Guide

PRESIDENT/PUBLISHER Lisa Karlberg

EDITOR IN CHIEF Cocoa Laney

ART DIRECTOR Dean Davidson

ACCOUNT EXECUTIVES Jennifer Johnson | Michael Roe

GRAPHIC DESIGNER Mariah Currey

EDITORIAL/MARKETING COORDINATOR Anelyse Morris-Bohlke

MARKETING/OFFICE ASSISTANT Taylor Poulos

CONTRIBUTORS Brandi Coplen | Tina L. Kies | Kolby LaBree Emma Radosevich | Suzanne Smith Jessamyn Tuttle

EDITORIAL ASSISTANTS Gaia Crans | Sophia Struna

OFFICE MANAGEMENT Jenn Miranda

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

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

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COVER

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Photo by Cocoa Laney Drink: Fireside Aviation at Fireside Martini and Wine Bar

• •

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Letters to the Editor

Home Styling

by Season Meet Our Pros To Know Banter After Hours

Photo by Cocoa Laney

Lakedale Resort

A neighbor of mine gave me the August issue of Bellingham Alive when she was done reading it. Being new to the area, I hadn’t seen it before. I am so excited to see that there is such a wonderful magazine that shares so many different things about the area. I learned so much with just one issue. I have just sent in my subscription and am excited to get my own issue.

Notes

I recently read Bellingham Alive while waiting for may appointment at my physician’s and just wanted to write and tell you what an amazing job you do. I had accidentally let my subscription expire and immediately took the card from inside, thank you for reminding me what I was missing.

— Jessica V., Bellingham

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Bellingham Alive welcomes comments and feedback for our Letters to the Editor section.

We’d love to hear what you have to say and are open to story ideas about the people, places, and happenings in the North Sound (Whatcom, Skagit, San Juan counties). Let us know what you like, and what you’d like to see in the magazine! Contact our editor at editor@bellinghamalive.com.

Your ‘Home Styling by Season’ August issue was so informative. I loved all the different tips and how to incorporate the different seasons into my decor. It was so fresh and informative, thank you for always bringing great content to my mailbox!

— Kristen D., Lynden

Garden Spot Nursery is a neighborhood garden center and boutique, open year round and offering everything you need for your home and garden. They have a wide variety of indoor and outdoor plants, pottery, gifts, and supplies. Whether you are looking for quality product, expert advice, or just a peaceful place to take a break, Garden Spot is your nursery!

There is so much to love at the Garden Spot in autumn: pumpkins, gourds, bulbs, plant sales, and beautiful fall color. Classes and events are happening every Saturday morning, so check the website or pick up a class list in the store.

900 Alabama St., Bellingham | 360.676.5480 garden-spot.com | Open everyday at 9am

September 2022 11

Notes

Meet the Team

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

My internship with Bellingham Alive began in April 2022. I write and fact-check stories, conduct interviews with sources, and do some photography when I get the chance.

What is your background?

I grew up in hot, sunny Georgia and moved to Washington in 2013. Despite everyone’s words of caution about all the rain, I have fallen deeply in love with the PNW, and Bellingham has been my home since the end of 2019 when I came to study journalism and sociology at Western Washington University. Now that I’ve graduated, I intend to stay (at least for a little while)!

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

It’s just so much fun! I get to meet many interesting people in our community that I might not have otherwise, and I enjoy the freedoms it allows to write creatively.

What are some of your hobbies?

When I’m not writing or reading, you’ll find me bouldering at VITAL, outdoors with my dog, watching movies, playing video games or board games, or spending time with my friends and family! 

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Meet Our Pros To Know

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Salted Grape Bistro

Bottles for Every Budget 16 JoyRiders Mountain Bike Club 22

Photo by Jessamyn Tuttle

People in Your Neighborhoood 23

Life

Spotlight

Alfredo Arreguín

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September 2022 15

Life

Bottles for Every Budget

Amberleigh Brownson

Bottles for Every Budget WRITTEN AND PHOTOGRAPHED BY COCOA LANEY

W

HETHER YOU’RE LOOKING

to impress dinner guests, celebrate a special occasion, or simply try something new, finding a new favorite wine can be a game of trial and error. Everyone has different palates, preferences, and — of course — budgets.

Ever wondered why certain wines cost so much? According to Amberleigh Brownson, a professional sommelier local to Whatcom County, hefty price tags often signify expensive or complex production methods — but these processes can yield a higher-quality taste.

That being said, Brownson notes that inexpensive bottles can also be impressive, and it’s possible to find incredible wine without breaking the bank. Stuck on where to start? We asked Brownson about her favorite bottles, and in return, she put together a roster of top picks across every price point.

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Under $20 To begin with, Brownson recommends the Pacific Rim 2020 Sweet Riesling ($11), an organic wine she describes as “very balanced, not overly sweet.” Rosé fans are sure to enjoy the Ryan Patrick 2021 Rosé ($13), which is produced in Leavenworth. Next on the list is the Jones of Washington 2019 Grenache ($14), which is sure to be a hit at any dinner party.

“That would be beautiful with some rabbit or even chicken,” Brownson says. “It’s a lighter varietal and would go well with lighter foods.”

Brownson notes that she holds the Prosser-based Thurston Wolfe Winery in high regard; she particularly enjoys their Thurston Wolfe Winery 2021 PGV ($16), which is a blend of pinot gris and viognier grapes. At just a dollar more, she also highly rates the Treveri Cellars Sparkling Gewurztraminer

($17), noting that it would pair well with Thanksgiving dinner.

“It would be nice with those flavors — you know, the turkey, cranberry, stuffing,” Brownson says.

“It’s got a nice little tiny hint of white pepper finish.”

$20–$50 While most of Brownson’s picks are regionally produced, the Garzon 2020 Sauvignon Blanc Reserva ($21) is made in Uruguay. Brownson describes this bottle as “beautiful, delicious, crispy, [and] perfect for nice, sunny afternoons.” In addition, the Longship Cellars 2021 Rock Biter Albariño ($22) is another refreshing pick for days spent outside.

“I would recommend that with salad,” Brownson says. “Herbs fresh from the garden, maybe some fruit — raspberries or watermelon would be nice with that.”

Moving ahead, the Clearwater Canyon Cellars 2020 Renaissance Red ($25) originates from Idaho, a state that Brownson describes as “up-andcoming” in regards to wine. In contrast, Zillah-based Portteus Winery is one of the oldest producers in Washington State, and Brownson recommends sampling their Portteus 2018 Barbera ($26). She also loves the Welcome Road 2019 Merlot ($36), which

can be purchased from the winery’s Downtown Bellingham location.

“It’s just a crowd pleaser. It hits all the marks that you want in this varietal,” Brownson says. “If you were going over to a friend’s house, [Welcome Road is] right down the road, so you can bring that — and pretty much you’re gonna be everyone’s best friend.”

More than $50 Moving into the most expensive category, Brownson’s first pick is the Spring Valley 2014 Nina Lee Syrah ($55). It’s named after a vaudeville performer with close family ties to the winery and, like its namesake, the wine is “quite the performer.” According to Brownson, it would go well with red meat or dark sauces.

“I’ve just been in love with this company for years now,” she says.

“I’ve never served [their wine] to somebody who didn’t love it.”

Brownson is also a long-time fan of Obelisco Estate, and the Obelisco Estate 2015 Red Mountain Malbec ($55) is a great pick for special occasions. She also cites Col Solare Winery as an early favorite when she first began learning about wine, and the Col Solare 2017 Red Mountain Cabernet Sauvignon ($85) is an excellent introduction to their offerings.

Next on the list is the White Rose Estate 2013 Pinot Noir ($175), another celebration-worthy wine produced using a dry farming technique. Brownson notes that wine grapes thrive under stress, yielding better-quality fruit “when they have to search for water.”

Finally, at the top of the price list is the Quilceda Creek 2018 Cabernet Sauvignon ($212). This specialoccasion bottle is basically as good as it gets for Washington cab-sav, and Quilceda Creek’s offerings have been highly rated in wine competitions. “[Quilceda Creek] was the first winery in Washington to ever get a 100-point wine, so a perfect wine,” Brownson said. “It’s highly coveted and allocated, so if you ever can, definitely get one of those.”

Bonus Bottle Last but not least, Brownson is the namesake for the Amberleigh 2021 Shiraz ($25), a newly released collaboration with GLM Wine Co. in Blaine “It’s different stylistically than Tom Davis has made in the past,” Brownson notes. “It’s quite vivacious.

The prior Amberleighs were a little bit higher alcohol content, heavier, warmer-year stuff. This is just a very vibrant, balanced shiraz.” 

September 2022 17

Life

Heard Around the Sound

For the Love of Live Music Bellingham Chamber Music Society Courtesy of Otherlands Beer

G

Celebrating Oktoberfest-Style Beers in Bellingham Sunnylandfest

C

AN’T GET TO Munich for Oktoberfest this year? You can enjoy a festival-style pint right here in the North Sound during Sunnylandfest.

This neighborhood garden party/pub crawl is a celebration of German-style “festbiers,” and five different local breweries will be taking part. The annual event returns for its third year Sept. 15–19, and you’re invited to join in on the fun.

In honor of the occasion, the five participating breweries — Wander Brewing, Stemma Brewing Co., Twin Sisters Brewing Company, Otherlands Beer, and Kulshan Brewing Co. — will be releasing a special beer (or two) in the traditional Oktoberfest style.

According to Otherlands Co-Owner Karolina Lobrow, participants have an incentive to sample one of each.

“Grab a punch card and try a beer from Wander, Stemma, Twin Sisters, Otherlands, and Kulshan and you’ll

Fall Flowers to Fawn Over WRITTEN BY ANELYSE MORRIS-BOHLKE

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REAT NEWS FOR classic musical

lovers: After a two-year hiatus, the Bellingham Chamber Music Society (BCMS) is returning to live programming this September at the Hotel Leo. BCMS concerts are known for bringing together some of the very best talents in Whatcom County, so if you’ve never experienced their performances in person before, you’d be remiss not to mark your calendar.

BCMS has united the community through live performances ranging from Beethoven classics to collaborative jazz series. Vice President Erika Block notes that its current members have lived and performed all over the world, but all are now residents of Whatcom County.

“These concerts provide an opportunity for our community to gather, celebrate music, and reconnect with the energy that only live music can bring,” says Block.

The 2022/23 program kicks off with an opening gala Sept. 18 at the Hotel Leo Crystal Ballroom. Following performances of works by Gustav Holst and Johannes Brahms, attendees can meet the musicians at the post-concert reception and even sample a Brahms Breeze, the BCMS signature cocktail.

“BCMS is hoping to share the incredible pool of talent that our area boasts,” says Block. “We look forward to sharing this with our community and using these concerts as a springboard to more educational elements and community outreach!” Bellingham,

be entered into a raffle to win swag packages that contain items from each brewery,” Lobrow says.

But the beer isn’t the only thing to get excited about: Attendees can also expect a range of entertainment and activities, with each celebration being unique to the individual brewery. In addition to the new beers, each participating location will put their own unique spin on the occasion with happenings such as live music, Oktoberfest-style contests, a brewers’ pub crawl, food specials, and much more.

For information and hours, attendees are encouraged to visit the websites of each individual brewery. As for the dress code?

According to Lobrow, festival attire is encouraged — so if you’ve been looking for an occasion to break out the lederhosen, now is your chance. Prost! COCOA LANEY

musicinbellingham.com COCOA LANEY

Dahlias

Chrysanthemums

While dahlias begin to bloom in July, their dazzling colors can be seen in September too. Head to Triple Wren Farms Sept. 2–3 for their annual dahlia festival, and thousands of dahlias available for photos and U-Picks.

Often referred to as “mums,” chrysanthemums are a popular perennial that bloom in late summer and early fall and range in size and color. More than pretty petals, chrysanthemums have particular significance in Chinese culture.

ENTER-TO-WIN Monthly Giveaway

Courtesy of Bellingham SeaFeast

E A Celebration of the Sea

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 this month.

$50

Bellingham SeaFeast

F

OR THE SIXTH year in a row, Bellinghamsters and maritime enthusiasts can head down to Zuanich Point Park and Squalicum Harbor on Sept. 17 for Bellingham SeaFeast, a celebration of all things “sea.”

Founded by the City of Bellingham and presented by Port of Bellingham and Haggen Northwest Fresh, Bellingham SeaFeast is an homage to the city’s thriving waterfront, water conservation efforts, seafood and commercial fishing industries, and the culinary bounty of the Pacific Northwest.

This year’s theme is all about the “Faces of Maritime” and the individuals who have helped facilitate the growth of the local waterfront.

“We are rich in maritime culture and heritage that have made our waterways what they are today,” says Program Director Kevin Coleman. “We also recognize and value that we live on sacred land and give thanks and honor to our local tribes for their continued dedication to their land.”

Attendees can look forward to traditional favorites like performances by the Blackhawk Singers and Dancers and an industry tour with All American Marine. Other additions include an appearance by Washington Poet Laureate Rena Priest for the opening ceremonies, more food vendors at the newly opened fisherman’s pavilion, interactive art exhibits, water safety exhibits, and information on waterway cleanup.

Come for the exhibits and stay for the grub! Culinary vendors include Paella King, Captain Cod, Sage Against the Machine, Wings & Things, and more! There will also be a BBQ dinner of salmon grilled in the traditional Lummi Nation style. Stop by between 10 a.m.–5 p.m. and don’t be afraid to dress in pirate or shanty-style clothing for the occasion. Zuanich Park and Squalicum Harbor, 2600 N. Harbor Hoop Dr., bellinghamseafeast.org ANELYSE MORRIS-BOHLKE

Cosmos Bistro A New Chapter in Restaurant History

L

ONGTIME BELLINGHAMSTERS ARE sure to have

visited one of Bellingham’s (and the state’s) oldest cafes: The Horseshoe Cafe. With a rich history that dates back to the 1880s, The Horseshoe has long since made a name for itself with its homestyle comfort food, vibrant day and night scene, and iconic cafe and ranch room sign. The restaurant’s most recent sign had been on display for about half a century, finally being replaced in June 2022. While Co-Owner Kate Groen said they’ve wanted a new sign for years after the old one fell into disrepair, it wasn’t until 2020 that the establishment enlisted the talents of Signs Plus to get the job done.

The new sign is still an homage to The Horsehoe’s great history but with new elements like color-changing LED lights and hidden panels with the names of everyone who helped make the new sign a reality. 113 E. Holly St., Bellingham, 360.933.4301, horseshoecafe.com ANELYSE

MORRIS-BOHLKE

Heathers

Helenium

Viola/Pansy

Heathers are similar to lavender in appearance but can be found in shades of pink, red, and white. Named after the Egyptian goddess Hathor, heathers symbolize love, motherhood, protection, and luck.

The widely-found helenium is the perfect addition to an autumn bouquet with its warm color variety of gold, orange, and red. As a hardy perennial, they’re also tough enough to survive extreme temperatures any time of year.

Violas and pansies are often planted together — but how to tell them apart?

Blooms with four petals pointing upwards and one petal pointing downward are pansies. Violas have two pointing upwards and three downwards.

September 2022 19

Life

Game Changer

Nothing For Us Without Us Community to Community Promotoras Program WRITTEN BY COCOA LANEY | PHOTO COURTESY OF COMMUNITY TO COMMUNITY DEVELOPMENT

M

IGRANTS AND FARMWORKERS are the human hands that maintain our food systems, both locally and across the U.S. Here in the North Sound, Community to Community Development (C2C) is a womanled, Bellingham-based grassroots organization that works to establish them as the vanguards of their own stories.

History, Philosophy, and Programs C2C Founder Rosalinda Guillen has decades of experience as a grassroots community organizer, advocate, and ecofeminist activist. Her goal with C2C was to support fellow farmworkers in having a say, knowing their rights, and advocating for themselves through unions.

Guillen founded C2C according to three key tenets: food justice, movement building, and participatory democracy, which Promotora Australia Tobon defines as ensuring farmworkers and their families “are involved in decisionmaking that affects us and our community members.”

These three tenets are brought to life through a myriad of community-determined projects.

In 2019, the organization expanded its direct outreach through the creation of a promotoras program. Promotoras are community members who support health, safety, and equity in their own communities.

“We need people that look like us, speak like us out there, letting the community know what’s going on, supporting them in their needs, but also working to organize them,” Tobon says.

Taking Direct Action Since the program’s founding, C2C’s promotoras have played a key role in relief from climate disasters and the COVID19 pandemic. Prior to the vaccine rollout, they provided community education while also organizing to ensure that farmworkers had access to masks in the workplace. They also contributed to a regional study documenting working conditions amid COVID-19 and, later in the pandemic, played a key role in helping more than 3,000 local farmworkers get vaccinated against the virus.

“We did focus groups to make sure we got the best quality vaccine available for our community,” Promotora Senaida Villegas says. “That was in partnership with community members, and also with PeaceHealth and North Sound ACH. So partnerships are instrumental in making that happen.”

But the pandemic is just one facet of the promotoras’ disaster response: During the 2021 heat waves, they provided resources such as fans, air filters, and education on proper ventilation to farmworkers and their families. They also 20

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documented dangerous working conditions via surveys and continue to push for protections against heat, wildfires, and smoke.

In a third example, given that many farmworkers suffered personal losses amid the November 2021 floods, the promotoras mobilized immediately for mutual aid. They provided assistance with basic needs ranging from document replacement to dignified, culturally appropriate groceries.

“Through our rapid response surveys, we’re working on making sure that we can have a better emergency response for our Spanish and Indigenous language speakers,” Villegas says.

“Because we were the last to know and least prepared of all community members on when to evacuate.”

The Importance of Lived Experience Both Villegas and Tobon note that the promotoras’ own experiences as migrants, farmworkers, and women of color make them best equipped to understand their community’s needs. In addition, shared lived experiences create a higher level of trust.

“Farmworkers do not speak all Spanish and we all come from different walks of life,” says Villegas. “Having that lived experience, I can actually relate and can connect with our community members on a deeper level because I was there myself — and I’m still there myself.”

In 2023 onward, the promotoras plan to continue informing their community on crucial topics such as the passage of the overtime bill, immigration rights, and the push for an immigrant resource center. C2C as a whole continues to fight for just wages, humane working conditions, and food sovereignty (meaning that farmworkers can access affordable and appropriate foods as determined by their own communities).

Another major facet of C2C as a whole is the promotion of cross-cultural understanding, and Tobon notes that there are multiple ways for readers to engage directly with the organization. This includes equitable contributions as well as attending marches, forums, and other events. Readers can also learn more about C2C and its mission, programs, and processes via their website.

“Everyone participates in the food system — but we want to participate as farmworkers in a system that works for our families and us.” 203 W. Holly St., Ste. 311, Bellingham, 360.738.0893, foodjustice.org 

Book Notes

Life

Literary Events

Book Reviews WRITTEN BY EMMA RADOSEVICH

HERE’S THE SETUP: A spaceship captain, the Queen of Hell,

Light From Uncommon Stars

by Ryka Aoki

and a girl with a violin meet in a donut shop. Ryka Aoki’s latest is a cozy sci-fi set in the suburbs of modern-day Los Angeles. It has some of your typical sci-fi/fantasy tropes (alien technology, Faustian bargains, magic), but its plot is firmly grounded in its characters and their personal relationships.

At the novel’s center is Katrina Nguyen, a trans girl who runs away from a hostile home with only her violin. While playing for ducks in the park she is discovered by Shizuka Satomi, a once-famous violinist who offers to teach her — for a cost. The two musicians find friendship and romance in a neighborhood donut shop, where Lan Tran and her family are reinventing themselves after escaping disaster in a distant galaxy.

“Light From Uncommon Stars” is a love letter to found family, artistic expression, and the Asian American food of L.A. IN THE 2000S, Erika Krouse is a published author and

Tell Me Everything: The Story of a Private Investigation

by Erika Krouse

perpetual temp worker. Her passion is sparring at her martial arts gym, but what she’s good at is listening to people. If you talk to Erika for too long you might find yourself saying, “I’ve never told that to anyone before.”

This is exactly what happens to Grayson, a lawyer who meets Erika at a book party. Impressed by her intuition, he hires Erika as a private investigator for the high-profile case he’s working on: a class-action lawsuit against the local university’s football program. As Erika interviews the survivors, witnesses, and perpetrators of sexual assault, she uncovers a culture of sexism and harassment that leadership would rather ignore.

The work quickly becomes personal for Erika, who is herself a survivor. This book is both a work of true crime and a memoir; running parallel to the investigation is Erika’s struggle to heal from her childhood and set boundaries with her family. Recommended for fans of literary true crime.

September 9, 6 p.m.

Branch Out

Hotel Bellwether, 1 Bellwether Way, Bellingham, 360.305.3628, wcls.org

The Whatcom County Library Foundation is hosting their annual fundraising event this September. Complete with book lovers, hors d’oeuvres, free beer and wine, and of course lots of book talk — this event is the perfect opportunity to find good books for a good cause.

September 11, 2 p.m.

Motherhood by the Book: Circe by Madeline Miller

Village Books, 1200 11th St., Bellingham, 360.671.2626, villagebooks.com

Village Book Reads Motherhood By the Book is back this month to explore books about motherhood. This month’s book is “Circe” by Madeline Miller, a retelling of Greek mythology’s famous figures with particular focus on Helios’ daughter Circe.

August 19, 1–2:30 p.m.

Author Reading: Asapara by Pearl Whitefield

Blaine Library, 610 3rd St., Blaine, 360.305.3637, wcls.org

Join author Pearl Whitefield at the Blaine Library as she performs a reading and answers questions about her novel “Aspara.” The book explores the story of a young girl living in 12th-century Cambodia on an adventure to become a court dancer for the king.

This Month in Bellinghistory WRITTEN BY KOLBY LABREE OF BELLINGHISTORY TOURS WITH THE GOOD TIME GIRLS

Sept. 3, 1919

Sept. 9, 1891

September 10, 1890

Sept. 27, 1895

The Herald advertised auditions for their “photoplay” film production titled “The Romance of Bellingham,” filmed entirely in Bellingham starring local people. Unfortunately, no footage is known to exist.

The Adam Forepaugh Circus arrived in Fairhaven, to the annoyance of folks living in Whatcom: “The day was rainy, and the people complained of extortionate cab fares, but everybody went.”

A typhoid outbreak in Fairhaven was said to be caused by the contamination of Lake Padden, the town’s water supply. Between August and October, some 30-odd people died of typhoid and dysentery.

17 individuals claim sea serpent sightings in Bellingham Bay: “Even this does not establish the existence of the serpent. It may only prove that all of New Whatcom ‘stuff’ is of the same brand.”

September 2022 21

Life

Out and About

Mountain Biking Brings Joy to Bellingham Womxn JoyRiders Mountain Bike Club WRITTEN BY SOPHIA STRUNA PHOTO COURTESY OF JOYRIDERS

T

UCKED WITHIN BELLINGHAM sit 65 miles of trails weaving throughout the rugged emerald Pacific Northwest forestry. Otherwise known as Galbraith Mountain, this biking hot spot is a quick cycle from downtown and has been recognized as the most popular spot for bikers in the entire state.

Among the sloped runs and the calf-burning hills, visitors are likely to find something even more special than breathtaking views of the bay.

The JoyRiders are a mountain biking club open to anyone in the community who identifies as female. In partnership with Whatcom Mountain Bike Coalition (WMBC), the group’s goal is to hit the trails, make friends, and have a good time doing it.

Part of the group’s mission and purpose is to ride with “none of the pressure, all of the fun — we ride for the JOY of it!”

Molly Prentice became leader of the JoyRiders in 2021 after joining as a rider five years ago. After mountain biking for 20 years, she took some time off. When life brought her to Bellingham in 2016 and she wanted back into the biking scene, her biggest obstacle was not knowing anyone to ride with.

Everything changed when a flyer on a wall in Fanatik Bike Co. showed her exactly what she needed: a community.

“The main thing it did for me was give me people to ride with,” says Prentice. “I’ve made friendships out of it as well.”

Goals for the Dirt Prentice says things evolved for the group this year after COVID-19 put everything on pause. Now a few new things have developed, including the plan to hold more rides than before.

“This year, the way that it changed is we had a few clinics over the winter,” Prentice says. “And then as far as our season 22

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goes, we’re actually going to have weekly rides instead of just two rides a month.”

During the May through September season, rides are announced a week in advance. When individuals sign up they are divided based on their skill level: beginner, intermediate, and advanced. Each group then has a designated front leader and an additional leader who acts as a sweeper for larger groups.

Rides average from two to three hours and can include anything from cross-country, all-mountain to straight downhill; however, before a group takes off, rider comfortability is assessed along with some bike safety checks.

While everyone is welcome to the group, Prentice says there still needs to be a level of comfort with biking in order to keep the rides moving smoothly.

After this, it’s time to gear up and hit the dirt.

“Galbraith is one of the best mountain biking trail systems out there, and it is because of WMBC,” Prentice says. “They do so much advocacy, and they organize so much trail work, so the trails are maintained really, really well. So that’s something to look forward to, just going out and actually riding a good trail.”

Connection Through Community With the group’s goal of creating an inclusive, supportive, and fun environment for all who want to ride, Prentice adds that a lot of the group consists of women who were once like her — in search of people to ride with.

“It’s to get women on mountain bikes and give them a space to ride with because it is really a different atmosphere than riding with males — just a different speed, a different kind of friendliness,” says Prentice. “And we wanted to provide that.” 770 E. Holly St., Bellingham, wmbcmtb.org 

People in Your Neighborhood

Life

Behind the Brews Meet the Inspirations for Your Favorite Local Beers WRITTEN BY COCOA LANEY

Courtesy Garden Path

RON’S NOT BITTER is named for

The beers: Ron’s Not Bitter The people: Ron Extract The brewery: Garden Path Fermentation 11653 Higgins Airport Way, Burlington, 360.503.8956, gardenpathwa.com

Garden Path Fermentation Co-Owner Ron Extract, whose love of caskconditioned ales goes back to his days pouring pints during a work exchange in London. In addition to being a complex yet low-alcohol style of beer, he appreciates that each pint of ale is truly unique, influenced by a number of different factors in its preparation and presentation.

The original recipe (entitled “Ron’s Bitter”) was given to Extract by English Brewmaster (and long-time) friend Peter Scholey of Ridgeway Brewing. Scaling

Courtesy Otherlands Beer

OTHERLANDS IS BELOVED in

The beers: The Haładuda Specjal The people: Karolina Lobrow’s Babcia (Grandmother) The brewery: Otherlands Beer 2121 Humboldt St., Bellingham, 360.746.8118, otherlandsbeer.com

Bellingham for both its Eastern European-inspired eats and easydrinking lagers and ales. All offerings are delicious, but the Haładuda Specjal stands out for its backstory: This malty, Polish-style Pilsner is named for Co-Owner Karolina Lobrow’s grandmother. Lobrow says it was made to celebrate her, as well as all the women who appreciate a good pint.

“In Poland, drinking beer is traditionally something mostly men do, and it’s not considered very ladylike for women to do so,” Lobrow says.

Courtesy Stones Throw Brewery

IF YOU LOVE Stones Throw, you might

The beer: Robin’ the Farm The person: Robin Crandall The brewery: Stones Throw Brewery 1009 Larrabee Ave., Bellingham, 360.362.5058, stonesthrowbrewco.com

already be familiar with the Robin’ the Farm, a moderately bitter West Coast-style IPA featuring notes of stone fruit, a botanical aroma, and a crisp golden-colored body. What you might not be aware of, however, is the woman behind its inception: Robin Crandall, Stones Throw’s first-ever employee.

When it came time for Crandall to move on, she asked to create her own beer with the head brewer — and it was “such a hit that she comes back every year to hang out and brew this annual tradition,” says Stones Throw Brand and Marketing Manager Brian Bates.

it up for Garden Path meant tweaking that recipe to use all-local ingredients, and the Skagit version is now known as Ron’s Not Bitter, a flavorful and light PNW take on a British pub classic.

Garden Path has thus far released two editions of Ron’s Not Bitter and plans to unveil a third later this year.

In addition, Co-Owner Amber Watts also has her own beer: Amber Dreams of Electric Sheep, a malt-forward, Skagitonian take on Bière de Garde.

The last version was released in 2020, but Watts says it’s definitely a brew they’d like to revisit soon.

“My Babcia (grandmother) was a bit of an exception as she liked beer and was not afraid to drink it.”

Haładuda (pronounced How-ado-dah) is Lobrow’s grandmother’s maiden name. After spending 55 years in the same Soviet-era apartment, she moved to the U.S. in 2015 to be with Lobrow’s parents and family. Babcia now lives an hour south of Bellingham and, according to Lobrow, “spends most of her time with her children, grandchildren, and great grandchildren, cooking, baking and drinking beer.”

“Robin takes the lead on this brew from start to finish, including recipe creation, and this truly is her beer,” says Bates. “It is also one of our quicker-selling beers, as many of our regulars know Robin and eagerly await for her beer release each year.”

Crandall now runs Ebb & Flow Herb Farm, a medicinal herb farm located on certified organic land in Skagit Valley.

The name “Robin’ the Farm” is inspired

by Ebb & Flow, and previous year’s batches have occasionally included Crandall’s own herbs. Robin’ the Farm is typically brewed in January, when the farm season has calmed down. 

September 2022 23

Life

Health

Becoming Sunscreen Savvy

W

ITH AVERAGE SEPTEMBER temperatures still

in the 70s, make sure to pack your sunscreen on those autumn hikes. Fall can be our region’s sunniest time, but which sunscreen do you choose?

It’s important to know the difference between physical and chemical compounds, which SPF to use, and how often/when to apply. Skin cancer is the most common type of cancer in the world, and sunscreen is among the most effective weapons against it — on both sunny and cloudy days.

So, let’s break it down:

A Science Review on UV Rays First, a little science refresher. Sunscreen protects your skin against two of the sun’s harmful rays, called UVA and UVB rays. Ultraviolet A (UVA) is a longer wavelength and is known as the “aging” ray. These rays can cause wrinkles and sunspots. The shorter Ultraviolet B (UVB) rays are referred to as the “burning” rays. These are the rays that can damage your skin, causing sunburns and all UV radiation may contribute to skin cancers. It’s very important to look for “broad spectrum” on your sunscreen label, which means the sunscreen will protect against both UVA and UVB rays.

Physical vs. Chemical Sunscreens Let’s review the differences between chemical and physical sunscreens. Chemical formulations do just that — when applied, the sunscreen forms a chemical reaction on your skin to absorb the sun’s rays and turn the byproduct into energy, 24

BellinghamAlive.com

which evaporates off your skin. This process isn’t as scary as it sounds; you don’t even feel it. Chemical sunscreens rub in better and feel less “thick” on the skin.

Physical sunscreens shield or block the sun’s rays. After application, the physical sunscreen deflects the sun’s rays off the skin. The two main ingredients for a physical sunscreen are zinc oxide or titanium dioxide. These physical sunscreen compounds usually have fewer filler ingredients, and are therefore believed to be safer for kids and those with sensitive skin, although they can leave a white residue on the skin.

Sun Protection Factor (SPF) How do you choose between sun protection factor (SPF) 4 versus SPF 100? Most experts recommend an SPF 30 at the minimum. This is because SPF 30 blocks about 97% of the sun’s harmful rays. In comparison, SPF 50 blocks 98%, but there is no sunscreen that blocks 100%. The difference between SPF 30 and a higher SPF is minimal because all of them wear off or are absorbed within 1–2 hours. And this brings us to one of the most important rules about sunscreens: reapplication.

Reapply, Reapply, Reapply ALL sunscreens should be fully reapplied every two hours, or after swimming or sweating. The face moisturizer that you use in the morning with sunscreen in it is great for your walk to work but will wear off by lunchtime. A fun day at the beach goes by quickly, and most people forget to reapply every two hours.

This recommendation goes for both aerosol spray and lotion sunscreens. For aerosol sunscreens to be effective, the same volume needs to be applied as you would apply a lotion or cream. The bottom line is to choose the sunscreen that you will actually use. If you like a spray, go for it. If you prefer lotion, use away. Just remember to reapply every two hours! 

WE REPAIR BRAKES BREAKS PeaceHealth Medical Group Orthopedics & Sports Medicine experts specialize in surgical and non-surgical treatments for shoulder, hand, hip, knee, foot and ankle pain and injuries.

Call for more information or to schedule a consultation.

Bellingham 360-594-5110

Lynden 360-543-4986

Friday Harbor 360-995-1906

Sedro-Woolley 360-429-0374

peacehealth.org/services/ orthopedics-and-sports-medicine

Life

Spotlight

Alfredo Arreguín: Brilliant Abstractions at the Museum of Northwest Art WRITTEN AND PHOTOGRAPHED BY JESSAMYN TUTTLE

Current exhibits at MoNA run July 2–Oct. 9, 2022: “Alfredo Arreguín: Painter from the New World” “In Pursuit of Abstraction, Instructors at the University of Washington School of Art in the 1960s” 26

BellinghamAlive.com

A

SMALL TOWN LIKE La Conner may seem an unlikely spot to find a major attraction like the Museum of Northwest Art (MoNA), but the 41-year-old institution was founded to showcase the work of artists of the Northwest School, like Morris Graves, Guy Anderson, and Richard Gilkey, for whom the La Conner area was an epicenter.

“The nature of the light gave them a place to be creative,” said MoNA Executive Director Stefano Catalani. “This was the place where they gathered … they worked and breathed art.”

The museum, which offers free admission to all visitors, currently features all kinds of art made in and inspired by the Pacific Northwest, with a permanent collection of 2,500 works. Catalani is hoping to add more works by younger artists to keep the collection current.

“We continue the conversation about what is Northwest art,” he said.

One of the museum’s star pieces is a 28-foot mural of Skagit agriculture painted by William Cumming in 1941 that was found in a barn just a few years ago and restored.

“It came back from the dead like Lazarus,” said Catalani.

He feels the mural’s story gives people hope, and a sense of the timelessness of Skagit Valley.

The current exhibit on the main floor, which opened July 2, features work from painter Alfredo Arreguín, a Mexicanborn artist who moved to Seattle in the 1950s, studied art at the University of Washington, and became internationally renowned for his brilliant paintings. The show was curated

by Matthew Kangas, an independent art critic and curator, and a long-time contributor to the Seattle Times and other

Pet Sitters

L

EAVING YOUR PET behind

can sometimes feel like you’re leaving a piece of your heart. If you’re looking for some peace of mind while you’re out and about this Labor Day, check out these certified local pet sitters.

Pet Sitters by the Bay Have your pets cared for from the comfort of their own home.

Pet Sitters By the Bay offers compassionate and comfortable in-home pet care including cat sitting, dog walking, and overnight care. Extra home services like mail retrieval and plant care are also available. Bellingham, 360.296.3647, baypetsitters.com

Boulevard Bark

publications. It’s made up primarily of works from Arreguín’s personal collection, many of them having never been shown before.

Arreguín’s paintings glow like stained glass, made up of hundreds of tiny images and patterns reminiscent of both icons and Mexican tiles.

Some works are fully abstract, some feature leaping fish or orcas in Pacific Northwest landscapes, while others are focused around Madonnas, or portraits of Frida Kahlo, Cesar Chavez, or Emiliano Zapata, with every possible space in the painting full of patterns and color.

In addition to Arreguín’s own considerable stature, the museum is also showing his art as part of an effort for the museum to feature more work

by Latino artists. As Catalini pointed out, “20% of Skagit County is Spanish speaking, that’s a big swathe of the population. It’s important for the museum to present Alfredo’s work here.”

Upstairs in the museum is a companion show, drawn from the museum’s own permanent collection,

of abstract works by University of Washington art professors from the 1960s, when Arreguín was studying there. Catalani curated this show himself, with the intention that these pieces would help demonstrate where some of Arreguín’s sense of color and pattern developed.

The Arreguín show runs through Oct. 9, after which it will be replaced by an exhibit of painting and sculpture

by Richard Nash of Whidbey Island.

121 St. 1st St., La Conner, 360.466.4446, monamuseum.org 

With Boulevard Bark, you’re guaranteed veterinary expertise — perfect for animals of all ages and those with special needs. Available services include daily dog walking, cat sitting, overnight pet sitting, daily pet sitting, and in-home animal nursing. Bellingham, 360.232.4215, boulevardbark.com

Catnip Cat Care When it comes to care, your cats deserve the best. Catnip Cat Care offers a holistic approach to pet care with a focus on harmonizing touch. Services include cat sitting, harmonizing touch for senior cats, flower essence treatment, pet errands, pet transportation, and even home key service. Bellingham, 360.224.7209, catnipcatcare.com

20% of Skagit County is Spanish speaking, that’s a big swathe of the population.

It’s important for the museum to present Alfredo’s work here.

Stefano Catalani, MoNA Executive Director

Hot Dawg Pet Care Voted Best of Pet Sitting and Exercise Services by the Bellingham Award Program in 2020, Hot Dawg Pet Care combines the talents of local animal lovers and advocates.

Other than top notch pet sitting and care, this business has fostered and rehomed over 150 animals in the last decade. Bellingham, hotdawgpetcare.com ANELYSE MORRIS-BOHLKE

September 2022 27

Life

5 Faves

1

Pure Bliss Desserts “Luxurious” perfectly describes the Mocha Chocolate Cake from Pure Bliss. Try a slice of the rich chocolate cake slathered in dark chocolate ganache with an in-house pourover coffee to bring out the flavor from the espresso frosting. 1424 Cornwall Ave., Bellingham, 360.739.1612, pureblissdesserts.com

FIVE FAVES

28

BellinghamAlive.com

Chocolate and Coffee Pairings WRITTEN BY GAIA CRANS | PHOTOGRAPHED BY SARAH JOY FIELDS

2

3

Mallard Ice Cream Mallard is the king of fun combinations with double scoops of different flavors.

Their menu features a milk chocolate option as well as a dark chocolate made in collaboration with K’UL. If the sugar rush isn’t enough, add a scoop of one of their rotating coffee flavors for an added caffeine buzz. 1323 Railroad

Hot Showers for Everyone.

Ave., Bellingham, 360.734.3884, mallardicecream.com

Healthcare for Everyone.

Locus While Locus has many delicious options for chocolate coffee drinks, there’s one you won’t find anywhere else.

The Tonkin Street is a Vietnamese iced coffee with crumbled chocolatecovered espresso beans — and yes, it’s as irresistible as it sounds. 120 W. Holly St.,

THE WAY STATION: HEALTH & HYGIENE CENTER

Go to UnityCareNW.org/WayStation to support the journey:

Bellingham, 360.306.8556, locusofbellingham.com

4

Indulge Bakery Indulge Bakery’s Quattro Blanco features white coffee that pairs wonderfully with any of their chocolatey baked treats. Alternatively, go for a double dose of cocoa with the White Chocolate Mocha.

1501 Parker Way, Ste. 101, Mount Vernon, 360.399.7266, indulgebakerycafe.com

5

Ristretto Coffee Lounge and Wine Bar If you like mochas, head to Ristretto and sample their special variety. The Mocha Truffle, PNW Mocha, Frozen Mocha, and Abuelita Mocha are all balanced with — you guessed it — coffee and chocolate. 416 1st St.,

Historic Hospitality

Mount Vernon, 360.336.0951, ristrettocoffeelounge.com September 2022 29

CELEBRATING

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Holiday Shopping Guide Andy Beech Guitars Herb’s Cider

Bringing fresh local content since 2009. WE SPEAK to where you live.

For subscriptions and advertising information and rates call 360.483.4576 ext. 4 or bellinghamalive.com

Fall Jeans with Betty Be Good 32 Ladders Clothing & Co. 34 Necessities: September Shades 36

Style

Photo by Crystal Tapia

Beauty

Evergreen Essentials

38

September 2022 31

Style

Spotlight

How to Avoid the Mid-Life Denim Crisis A Guide from Betty Be Good Boutique WRITTEN BY SUZANNE SMITH PHOTOS COURTESY OF BETTY BE GOOD BOUTIQUE

W

E’RE IN A transitional time for jeans, so many

of us are (understandably) confused.

A major change in denim has been evolving slowly ever since the younger generation drew a line in the sand on skinny jeans and side-parted hairstyles. This invited denim designers to market new cuts to these shoppers, while many others debated their jeans in a mid-life denim crisis.

Here are some factors to consider when daring to try new denim: cut, stretch, rise, footwear.

Cut Take heart, because everything old is new again. The new cuts are simply rebranded favorites from the past 40 years.

First came the “mom jean” — the ‘80s reborn to a new generation. This cut is fitted at the waist, loose through the thigh, tapered at the ankle. Next, the “dad jean” was the wrecking ball swing away from skinnies. Their wide leg cut is opposite in every way from the skinny, yet nothing new for grunge-loving ‘90s shoppers. (We called them “straight leg.”)

Flares are the bell bottoms of the ‘70s, and we’re seeing them in a variety of cuts from boot cut to soft flare to full bell.

Boyfriends are a quick throwback from only a decade ago, yet returning in a slimmer cut.

We recommend trying a variety of cuts to find the one that suits you best. The key here is to break out of your comfort zone.

The easiest step out of a skinny is the mom-jean. The classic mom-fit can be styled with a roll-up of the hem and paired with slide loafers or booties. When you’re daring enough to try a flare or a straight leg, remember that lift is key, so opt for heels or wedges.

The straight leg can be the hardest cut to adopt. Consider a straight slim for a step away from that super wide leg, and bring up the hemlines of your tops to balance wide legs with a tighter or more tailored top.

Stretch Next, look for denim with high stretch and read the care tag for fabric content. Look for elastin, also known as spandex or lycra. The minimum elastin necessary for comfort is 1–2%; the higher the elastin, the more comfortable to wear. Denim that’s 100% cotton will be stiff, hard to bend down or sit in, and require time to wear in.

Rayon and polyester are the next most important factors. This content ranges from 10–30%. When high 32

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When you’re daring enough to try a flare or a straight leg, remember that lift is key, so opt for heels or wedges. in content, the denim is soft and stretchy without bagging out if it also has the high content of elastin.

The ideal blends are in these ranges: 65–70% cotton, 20–30% rayon/ polyester, 2% spandex/elastin.

Rise The rise of your denim is how high on the waist they fit. While low rise had its ‘90s moment, we are still seeing

mid rise and high rise preferred in the new cuts. High rise is generally more flattering on the tummy and creates a beautiful curve in the hips. A true high rise zipper is approximately 10 inches in length. While most people don’t shop with a measuring tape, simply make a hang loose sign with your hand — if the bottom of the zipper extends through to the top button of the waist, then it’s high rise. A high-rise jean will generally sit at your belly button while the midrise sits below.

Footwear Footwear is a key concern for all these new hemlines, particularly going into the fall rainy season. Skinnies have a practicality as they tuck into a boot — yet don’t get discouraged with your new cuts as shoe designers have pivoted in response to denim trends.

Wedges are the obvious answer to straight and flare leg jeans; wedge sneakers, booties, espadrilles, and of course platforms work well to lift hems off the ground and flatter the leg.

Mom jeans pair well with sneakers, booties, and wedges yet the key is to roll the hem to adjust to the shoe.

Investing in a new pair of shoes can make this denim transition much easier.

Embracing new styles can be overwhelming yet liberating. Bringing on a new style of denim can refresh your entire wardrobe, and you’ll love the variety of looks you can create with these new bottoms. It’s fun falling in love with denim again… be bold and own the new blues!

Betty Be Good Boutique has locations in Lynden, Birch Bay, and now Fairhaven. Visit them in stores or online at shopbettybegood.com. 

September 2022 33

Style

Savvy Shopper

A Beautiful Harbor Town Boutique Ladders Clothing & Co. WRITTEN BY GAIA CRANS | PHOTOGRAPHED BY COCOA LANEY

The Shop Across the street from La Conner’s waterfront is Ladders Clothing & Co., neatly nestled between the Washington Sips Wine Bar & Shop and the La Conner Volunteer Firefighters Museum. Walking into this intimate boutique, you’ll be met with soft floral patterns, jeans, knits, and leathers of aesthetics that range from upscale country to glam retro, as well as complementary accessories that tie them all together.

After talking with a friend during the early stages of the COVID-19 pandemic, Owner Yvonne Corbett found out many businesses in La Conner were having to shut down, and her friend expressed worry about the town’s ability to recover from their losses.

Corbett and her husband took a trip to scout out the vacant spaces and, having originally opened up a Stanwood shop in 2015, she decided it was time for a second location.

Ladders Clothing & Co. was up and running for business in October 2020 to provide La Conner with what Corbett believes are essentials: “Everything revolves around a good pair of shoes, some good denim, a nice jacket, and your purse.”

The Atmosphere Walking through the store, you’ll find plenty of pretty things to look at in a fun and relaxed space with a twinge of laid-back country vibes. Corbett says despite its intimate size, Ladders Clothing & Co. is packed full of all kinds of versatile styles that cover a range of occasions.

“My country girls could come in for a concert and find something but then somebody can also come in, you know, if they’re going out for the night — find a cute dress for a date night with their husband or boyfriend or their significant other.”

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Key People Corbett is a hardworking mother who appreciates quality fashion. She started in a consignment and antique shop before opening Ladders Clothing & Co. Although a woman of many talents, Corbett says she can’t do it all herself and has a suave trio to help her run the store in La Conner: Heidi Vitali, Maryjo Hamilton, and Tammy Ramaley.

What You’ll Find Ladders Clothing & Co. has chic feminine clothing and an assortment of handbags including canvas, leather, synthetic leather, and HOBO brand. They also have accessories, jewelry, hats, and a wide variety of shoes from cute, open-toed summer sandals to breathable sneakers or waterproof boots.

“Growing up here in Washington you learn that … you’ve got to have a good selection of close-toed shoes because you never know what the weather’s gonna be like here.”

The store has plenty of other fun non-fashion related items as well, like stickers, lotions, lip balms, plush pillows and blankets, baby shower gifts, candles, comical hand towels, and even items kids can enjoy such as scrunchies and hair clips.

Favorites Corbett says she loves the uniquely-scented lotions they sell.

“I’m totally going to promote another business in town, but I’ve been carrying Handmade. la conner’s lotions since we opened in Stanwood,” Corbett says. “She does not make those scents for anybody else.”

Corbette says she’s also all about a well-made purse, and the handbags you’ll find at Ladders Clothing & Co. will last for years to come.

“It’s got to be good quality,” Corbett says. “It can’t just be something that’s going to fall apart in a couple of weeks or a couple of months.” 609 1st St., La Conner, 360.572.4279, laddersclothing.com  September 2022 35

Style

Necessities

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September Shades

Real Estate Built on Honesty & Integrity - working to ensure my clients success -

WRITTEN AND PHOTOGRAPHED

BY COCOA LANEY

S

EPTEMBER IS NORMALLY

the time to begin transitioning your wardrobe from summer to autumn, but let’s face it: After waiting so long for summer to begin in earnest this year, we’re not so ready to say goodbye (at least not yet!).

So, instead of going into full-on cozy sweater mode, we’re starting slow by introducing pops of autumnal colors into day-to-day outfits. Here are a few of our favorite shades for September accessories, from a wine-red lip gloss to earth-tone bags. Just don’t forget the (literal) shades to help you soak up every last drop of sweet summer sun. 

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Panama Hat

Thank you for voting us Best Art Gallery two years in a row

WHATCOM, INC.

Karen Timmer Branch Broker - CRS, ABR, CNE 360-410-0848 Over 30 Years Experience KarenTimmer.com

Whatcom Art Market 1103 11th Street (Fairhaven)

360-738-8564

OPEN DAILY

11 am - 6 pm

WhatcomArtMarket.org

Yeager’s Sporting Goods, $30 3101 Northwest Ave., Bellingham, 360.733.1080, yeagerssportinggoods.com

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Autumn Owl Socks

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Horizontal Duck Bag in Spanish Olive

Cute but Crazy Socks, $12 1323 Cornwall Ave., Bellingham, 360.746.6255, crazysocks.com

Brazen Shop + Studio, $34 319 Cornwall Ave., Ste 101., Bellingham, 541.719.8427, brazenshopandstudio.com

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Sunglasses

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Mo’s Parlor Lip Color

The Lucky Monkey, $12 312 W. Champion St., 360.393.4068, facebook.com/ TheLuckyMonkeyBellingham

4 Artists from the Pacific Northwest Francis Xavier Donovan, Anita H. Lehmann, Bonnie Smerdon, David Syre Sept 1, ‘22 – Jan 28, ’23 Public opening: Sept 1, 5-7 pm 465 W Stuart Rd. Bellingham, WA 98226 (360) 746-8745 www.gallerysyre.com

Mo’s Parlor, $12.50 1305 Commercial St., Bellingham, 360.224.6180, mosparlor.com

September 2022 37

Style

Beauty

The Pacific Northwest’s Very Own Brand of Self-Care Evergreen Essentials WRITTEN BY SOPHIA STRUNA | PHOTOS BY CRYSTAL TAPIA

S

IX YEARS AGO, Allyssa Hay sprung into action.

Her husband, Ben, was suffering from extremely dry and cracked hands from his work in a steel mill. After visiting doctors and even using steroid cream, the solution wasn’t long-term, and the couple was back to square one.

Allyssa decided to take it upon herself to look into more natural remedies that included products like herbs. After creating her own salve, Ben’s hands seemed to heal, not only pleasantly surprising her, but igniting something within.

From there, she continued to share the product with more friends and family members who had sensitivities to storebought items.

“And then it dawned on me,” Allyssa says. “It was actually really hard to find products that were natural that didn’t also have some kind of preservative, or colorant, or fragrance oil.

That all led up to me making my own soap” By 2020, Allyssa was working part-time and continuing to create her own products. She found herself enjoying the process so much that a year later, despite her hesitation to own her own business, lots of encouragement from loved ones led her to turn her hobby into a full-time gig.

Currently, Allyssa is selling her products in two pop-up spots located within other stores as well as at larger craft shows. She also has a website showing off her aesthetically pleasing and fragrant concoctions.

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Some of Allyssa’s notable products include CBD Soap ($14), Supple Skin Oil ($16), Shampoo Additive ($4), and a brand new collection of soaps that are Pacific Northwestinspired, including smells such as birch, cedar, and pine after local trees ($10–12).

Along with carefully choosing her ingredients, Allyssa works to create zero waste with her packaging. For example, any bath salts will come in reusable glass bottles that customers can bring back and get a discount on their refill.

Moving forward, Allyssa wants to expand her product into more stores and eventually have her own storefront that will work in collaboration with other local artists.

Until then, it is all of the thoughtfulness going into her ingredients, packaging, and brand that have brought Allyssa success — and not to mention, the care she has for her loved ones.

From making salves for her family and friends to receiving endless help from her husband, and being encouraged to start a business she was initially hesitant about, Allyssa has come a long way — but isn’t done yet.

“I’ve just been trying to build a name for myself, spread out, and build a regular customer base,” Allyssa says. “I’ve been seeing return customers and people reaching out and wanting to know, ‘Where are you going to be next?’ ‘When can I get this or that?’ So it’s been really nice to see the response.” evergreenessentialco.com 

PROMOTION

SHOP LOCAL 1. Face a Face Stamp 2 Color 6204 | $480 Binyon Vision 411 E Magnolia St., Bellingham 360.647.2020, binyonvison.com

2. Kid’s “Constructive Eating” Tools | $8.50 each

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Surroundings Home, Gifts and Garden 1758 Front St # 104 in Lynden 360.354.3101 facebook.com/surroundingslynden

3. Birkenstock Arizona Oiled Leather | $130 Stowes Shoes & Clothing 420 E. Fairhaven Ave., Burlington 360.755.0570 stowesshoesandclothing.com

4. Bigger & Better Location in September | Prices Vary

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Apple Yarns Haskell Business Park 1405 Fraser St., #F103, Bellingham appleyarns.com, 360.756.9992

5. Cinnamon Creamed Honey | $17.99 Marie’s Bees mariesbees.com

6. Joseph Ribkoff | Starting at $128 Three French Hens

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100 Harris Ave., Bellingham 360.746.1047, threefrenchhens.com

7. Urban Acres Rug Punch Kit | $55 Northwest Yarns & Mercantile 206 W. Magnolia St., Bellingham 360.738.0167, nwyarns.com

8. Subscription to Bellingham Alive magazine | 1 year $25, 2 year $40 Bellingham Alive BellinghamAlive.com, 360.483.4576

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Sangria

Bantam Kitchen & Bar 40

BellinghamAlive.com

Lovely Liqueurs Written by Anelyse Morris-Bohlke and Cocoa Laney | Photos by Cocoa Laney | Illustrations by Mariah Currey

I

F LIQUORS ARE the backbone of the cocktail world,

then liqueurs could be thought of as their sweeter, more playful sibling. Unlike standard liquor, these spirits are high in sugar and often (but not always!) lower in alcohol content as a result. Better yet, the options for flavorings and infusions are practically unlimited — you’ll find liqueurs made with everything from fruit to herbs, nuts, spices, flowers, and even flakes of gold.

While today’s liqueurs are mostly used to give complexity to cocktails, the drinks have their roots in something else entirely: medicine. Encyclopedia Britannica says that the earliest liqueurs were made by medieval monks and alchemists to be used as everything from health tonics to love potions. Often steeped with herbs and spices, they were designed to cure drinkers of their ills, not necessarily to go down easy.

Liqueur production became more commercialized (and recreational) beginning in the 16th century and hit its stride at the end of the 1800s, also known as the Golden Age of Cocktails. Moving ahead, the 20th century introduced us to mass-produced, pop culture favorites such as Malibu and Bailey’s.

Today’s liqueur options are practically endless, from centuries-old amari to new classics like St-Germain — and there’s no shortage of locally made liqueurs to choose from, either. Consider this feature your brief (and boozy) guide to some of the most well-known options, plus a few of our favorite elixirs crafted right here in the North Sound.

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Curaçao & Blue Curaçao Country of Origin: Curaçao | ABV: 25%

History

If you’ve ever indulged in a beautiful blue beverage, there’s a good chance you’ve sampled the elixir known as Curaçao. It gets its name from the tropical island Curaçao, located near Aruba. The original liqueur Curaçao was developed from a mutated version of the Valencia orange known as the “golden orange of Curaçao” (now known as laraha oranges) by early Spanish settlers. The popular blue Curaçao didn’t come to be until the 1930s, when Dutch settlers introduced blue coloring into the mix to reflect the island’s sparkling turquoise waters.

Nowadays, you can find Curaçao in white, orange, red, green, and of course blue.

Amendment 21 Mai Tai Amendment 21

Amber and dark rums, orgeat, Curaçao, lime, bitters, $12

How It’s Made

The recipe for blue Curaçao combines vodka, gin, lahara orange zest, and orange peels.

Once the mixture is made, it steeps for almost three weeks before cloves are added. After 24 hours, sugar, water, and coloring is added in to create the vibrant cocktail found on shelves worldwide.

Popular Cocktails

The coolest thing about Curaçao (particularly the blue variety) is that it can be added to nearly any cocktail to create vibrant colors. The most popular concoctions are unsurprisingly tropical in taste, such as mai tais and the Blue Hawaiian.

Where to Drink It Locally

Mai tais might conjure thoughts of tiki bars and poolside sips topped with paper umbrellas, but the original mai tai was simpler — and far less sugary — than its modern incarnation. Even so, it was allegedly still popular enough to deplete the world’s rum supply in the ‘40s and ‘50s. Want to try the 1944-era version for yourself? A visit to Amendment 21 in Bellingham’s historic Hotel Leo might be in order.

“The original mai tai was just four ingredients,” says Bartender Erin Gill. “We use two different kinds of rum … for just a little extra complexity. We have a plantation-age three-star rum and Smith and Cross dark rum.”

In keeping with the classics, the drink also uses standard white Curaçao along with lime, bitters, and an almond syrup called orgeat. Combine all that with the double dose of rum and it’s no surprise that mai tais pack a punch — but despite the high alcohol content, this tropical treat makes for surprisingly easy sipping. Given the robust flavor (and lack of an impending sugar crash), you may never want to try a mai tai another way again. Amendment 21, 1224 Cornwall Ave., Bellingham, 360.746.9097, thehotelleo.com

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Orange Peel and Cloves

Lemon Peel

Limoncello Country of Origin: Italy | ABV: 30%

History When thinking of Italian liqueurs, limoncello is often the first one to come to mind — and for good reason! This zesty liqueur is wildly popular throughout Southern Italy and beyond, with homemade and commercial varieties available at restaurants and stores throughout Europe.

While its exact origins are unknown, limoncello is believed to have originated in Sicily or the Amalfi Coast over a century ago. While the true “inventor” remains a mystery, the first one to trademark the liqueur was businessman Massimo Canale in 1988.

How It’s Made

Homemade limoncello often varies in alcohol content and flavors, but the most common variety is made by steeping lemon peels in highly-concentrated vodka, then mixed with simple syrup. It’s best enjoyed as a straight shot after a meal or after it’s been stored in the freezer.

Popular Cocktails

Limoncello can definitely be consumed by itself (though it’s not for the faint of heart or those who don’t enjoy sour drinks). Some cocktails that pair well with limoncello include lemon drop martinis, limoncello spritzes, and Amalfi Martinis. It also works well with any citrusy cocktail.

The Flapper

Revival Cocktail Lounge Limoncello, raspberry syrup, vodka, lemon juice, raspberry garnish, $12

Where to Drink It Locally

Revival Cocktail Lounge is known for its old-timey vibes and Prohibition-era cocktails, but classic drinks aren’t all this joint has to offer: Owner Karen Taylor isn’t afraid to put her own stamp on the house drink menu, giving famous libations a distinctly modern twist.

Exhibit A: The Flapper, a martini-inspired cocktail that’s made memorable thanks to notes of lemon and raspberry.

“The name is inspired by the era, of course,” says Taylor. “It’s a lot like a lemon drop, but it has raspberry syrup, limoncello, vodka, lemon juice, and is garnished with some pretty raspberries.”

“Pretty” is perhaps an understatement — this dreamy pink cocktail is candy to both the palate and the eye (especially when served in one of Revival’s vintage coupes). Moreover, while the limoncello is Italian-made, pairing the liqueur with raspberries makes the drink feel perfectly suited to late summer in the PNW. Revival Cocktail Lounge, 306 Pine St., Ste. A., Mount Vernon, 360.399.7880, revival-lounge.com

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Triple Sec

Bitter Orange Peel

Country of Origin: France | ABV: 20–40%

History Perhaps the most common liqueur on this list, triple sec was invented in 1834 in France’s Loire Valley. Local confectioner JeanBaptiste Combier and his wife started distilling out of their shop Combier-Destre, filling chocolates with liqueurs. The liqueur soon began to outsell the chocolate, particularly a variety made with sun-dried orange peels.

This high-demand liqueur was the world’s first triple sec: Combier Liqueur d’Orange.

How It’s Made

Much like Curaçao, triple sec’s primary ingredient is orange. While there are many varieties of modern triple sec that range in ingredients and proof, the liqueur is typically made using a neutral spirit. It is then combined with sugar beet, then steeped with bitter orange peels. “Triple” is believed to refer to either three types of peels used in the liqueur or the triple distillation process.

Popular Cocktails

Triple sec is extremely versatile and is often featured in some of the world’s most popular cocktails. You can find it in fruity drinks like mimosas, margaritas, and sangrias. It also makes an appearance in beloved classics like cosmopolitans, Long Island Iced Teas, sidecars, kamikazes, and martinis.

Where to Drink It Locally

Sweet Fire Margarita Steakhouse Nine Bistro and Lounge Jalapeno-infused tequila, triple sec, blood orange puree, house-made sour mix, and muddled citrus, $10

If you like a little bit of spice with your sip, you’re bound to love the Sweet Fire Margarita at Steakhouse Nine Bistro and Lounge. Made with jalapeno-infused tequila and a slew of muddled citruses (including a blood orange puree), it’s a standout among the restaurant’s roster of unique cocktails.

When asked about the drink’s inspiration, Bar Manager Corey Schneider says, “We wanted something spicy, and then we wanted something unique [that] you don’t see everywhere. So we went with the blood orange puree to counteract the spiciness.”

Bonus points: As with every drink at Steakhouse Nine, all ingredients and mixers are fresh and prepared in-house. Combine that top-tier quality with bold flavors and friendly service and you’re sure to have a happy hour to remember. Steakhouse Nine Bistro and Lounge, 115 E. Homestead Blvd., Lynden, 360.778.2849, steakhouse9.com

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Queen Charlotte Violets

Creme de Violette Country of Origin: Europe | ABV: 15–18%

History This elusive purple liqueur originated in 19th-century Europe, but when its major manufacturer shut its doors in the 1960s, it became unavailable in the U.S. for nearly half a century. Eventually the importer Haus Alpenz began offering Rothman and Winter Creme de Violette to U.S. markets in 2007, luckily for those of us who enjoy a good aviation cocktail.

How It’s Made

Make no mistake here — despite implications, creme liqueurs contain no cream.

They’re actually named for their sugar content, as the additional sweetener creates a syrupy, cream-like consistency. Creme de violette is traditionally made by macerating violets with brandy or another neutral spirit, though some brands utilize artificial violet flavoring. Its floral taste is said to be akin to the violet candies popular in the early 20th century.

Popular Cocktails

Creme de violette is perhaps best known as a key ingredient in aviations, which are prohibition-era cocktails first published by Hugo R. Ensslin in his 1916 recipe book. It also features in lesser-known libations such as Scotch Violets.

Fireside Aviation

Fireside Martini and Wine Bar Bombay Gin, creme de violette, maraschino liqueur, lemon juice, $12

Where to Drink It Locally

De Layne Bell, owner of Fireside Martini and Wine Bar, has a simple philosophy on aviations: This classic cocktail should be breezy enough to make you want to fly.

“With the maraschino cherry liqueur or the creme de violette, they can tend to overpower and really weigh down a drink … but my philosophy is that an aviation should be light,” Bell says.

Balancing these sweeter liqueurs with the right amount of gin and citrus will create a drink that truly soars. Bell has been told that Fireside’s version is unlike any other aviation in town, and attention to detail is the secret to his success. Fireside Martini and Wine

Bar, Bellingham, 416 W. Bakerview Rd., 360.738.1000, firesidemartini.com

September 2022 45

LOCAL LIQUEUR SPOTLIGHT

Krampus Herbal Liqueur Distillery: Chuckanut Bay Distillery | ABV: 55%

Backstory

Feeling more naughty than nice this holiday season? Try adding some Krampus Herbal Liqueur to your cup of cheer. This seasonal spirit might smell like Christmas in liquid form, but beware — it’s not as innocent as it seems at first taste. Clocking in at 110-proof, it’s understandable that Krampus is named after the European “anti-Santa,” a legendary trickster who delights in punishing misbehaving children at Christmas.

Process

Krampus is a wheat-based spirit that incorporates honey, hazelnuts, and a slew of holiday spices. (As Co-Owner and Head Distiller Matt Howell puts it, just picture your favorite holiday spice and assume it’s included.) However, while Krampus’ overall flavor stays consistent, the exact ratios and spices change by the year to best complement the season’s honey.

“Bees give us something very different — we cannot control bees, and so we embrace that. So [Krampus] is the one product that we vintage,” says Howell. “And we like that because … people know that it’s vintage, people know that it changes. It changes in virtue of the honey alone.”

Honey and Hazelnut

Tasting Notes Howell jokes that “Krampus is friends with everyone,” meaning the drink is as versatile as it is tasty. It’s delicious straight-up, mixed with your favorite holiday drink, and even on the dinner table as an ingredient in glazes and reductions. On the sweeter side, Krampus-infused hazelnuts even make an appearance in a chocolate bar from K’UL Chocolate.

Recipe: Krampus Ginger Snap 2 ounces Chuckanut Bay Krampus Herbal Liqueur 4 slices of ginger, sliced as thick as a quarter ¼ ounce honey simple syrup Orange twist (for garnish) Muddle ginger in a cocktail shaker. Next, add ice, honey simple syrup, and Krampus. Shake until well-mixed and chilled. Pour over ice in a rocks glass, then garnish with an orange twist.

CHUCKANUT BAY DISTILLERY: 1311 Cornwall Ave., Bellingham, 360.738.7179, chuckanutbaydistillery.com Visit the Chuckanut Bay Distillery tasting room Tuesday– Wednesday 2–6 p.m., Thursday-Friday 2–7 p.m., and Saturday 12–7 p.m.

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LOCAL LIQUEUR SPOTLIGHT

Long Shot Coffee Liqueur

History Coffee lovers are practically required to pick up a bottle of Long Shot Coffee Liqueur from Wheelhouse Distillery in Anacortes. According to Owner Shallon Tagg, the drink was inspired by an old family recipe her father, Wes Long, has been making since the ‘70s. (The name “Long Shot” is in homage to him.) Tagg then put her own spin on the liqueur by crafting it with her favorite brand of coffee and — of course — small-batch spirits distilled locally at Wheelhouse.

Distillery: Wheelhouse Distillery | ABV: 30%

How It’s Made

The base of the Long Shot Coffee Liqueur is a neutral, clear Wheelhouse Distillery spirit that’s distilled three times and charcoal filtered. The second most important ingredient is the coffee, which Shallon says is made using premium roasted Kona Coffee beans ground just before brewing (so as to avoid sour or bitter coffee). Other additions include Madagascar vanilla bean paste, pure brown and cane sugars, and clean water from the Skagit Valley.

Tasting Notes If you’re a fan of Kahlúa or other big-name coffee liqueurs, chances are high that you’ll love Wheelhouse’s version.

“This flavor profile is a little more complex than other coffee liquors,” Tagg says. “It is made with the finest Kona Coffee from [Kona Mountain Coffee], and it offers a bit bolder coffee taste, a touch of vanilla, and a smooth, sweet finish.”

Recipe: The Oaxaca 1 ounce Long Shot Coffee Liqueur ½ ounce cinnamon syrup ½ cup of hot coffee (we recommend Kona Coffee) Chocolate syrup 2 ounces cream Whipped cream (for garnish) Sweetened cocoa powder (for garnish)

Coffee and Vanilla Bean

WHEELHOUSE DISTILLERY: 9116 S. March Point Rd., Ste. D170, Anacortes, 425.691.7430, wheelhousedistillery.com

Add freshly brewed coffee to a saucepan alongside cinnamon syrup, cream, and Long Shot Coffee Liqueur. Stir to combine and heat until warmed (do not boil). Swirl chocolate syrup on the inside of a mug, then pour in the coffee mixture. Top with whipped cream and cocoa powder, then enjoy this spin-off of a traditional favorite as a relaxing fall weather drink.

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Malibu Country of Origin: Barbados | ABV: 21%

History The fruity and delicious “flavored rum” Malibu liqueur was introduced by Tom Jago of International Distillers & Vintners in 1982. While the drink was introduced in Barbados, the fruit spirits and coconut flavoring are believed to be originally derived from the island of Curaçao. Often associated with “easy-going vibes,” Malibu has expanded from its traditional coconut version to offering banana, pineapple, passion fruit, melon, mango, and more to the international market.

Sugar Cane

Where to Drink It Locally

While the menu at Bayou on Bay is heavily inspired by the flavors and eccentricities of New Orleans, Manager Josh Holland says its offerings span a diverse range of cuisines. This philosophy also applies to the drinks menu: Diners can sample everything from famous French Quarter sips to quirky spins on classics.

Speaking of classics, you’d be hardpressed to find another pina colada quite like the one at Bayou on Bay. In addition to a healthy dose of Malibu, it utilizes dark rum for a richer flavor and is shaken (not blended) with sweetened cream. Then there’s the addition of Bayou’s signature hurricane mix, which is a melange of tropical fruit juices known to characterize Bourbon Street’s most iconic cocktail.

The result is a fusion of flavors unlike any other, wherein the breezy sweetness of Malibu combines with the laissez-faire attitude of the Big Easy. The overall ethos of the drink aligns perfectly with Bayou’s vision for cocktails — they like ‘em strong, accessible, and undeniably delicious.

Bayou on Bay, 1300 Bay St., Bellingham, 360.752.2968, bayouonbay.com

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How It’s Made

While this sweet libation is in high demand, the creation process is by no means a speedy one. Malibu is made from pure water, Caribbean sugar cane (molasses), and rum — all distilled with coconut extract and aged in oak barrels for two years prior to bottling.

Bayou on Bay Pina Colada Bayou on Bay

Malibu; dark rum; pineapple, orange, and passionfruit juices; shaken with sweet cream and lime, $10

Popular Cocktails

With its key flavor profile being coconut, it’s no surprise that Malibu is a key ingredient in many tropical cocktails. Some popular drinks with Malibu include the pina colada, Blue Hawaiian, and daiquiri.

Angostura Bitters

Orange Peel and Tree Bark

Country of Origin: Trinidad and Tobago | ABV: 44.7%

History

This popular brand of aromatic bitters has roots back in the 1800s, when founder Dr. Johann Siegert invented the concoction as a method of soothing stomach issues for Venezuelan soldiers, naming the medicinal formula “Amargo Aromatico.” His sons later migrated to Trinidad, where the Angostura brand was established as the cocktail and culinary addition we know it as today.

How It’s Made

While the specific recipe for Angostura Bitters is top secret, bitters are small bottles of spirits infused with herbs and spices.

Unshockingly bitter in taste, they are known to add complex flavor profiles to neutral cocktails with additions like orange peel, tree bark, and roots. While Angostura was the first popularized kind of bitters, there are endless varieties today, including the wellknown Peychaud Bitters and orange bitters.

Popular Cocktails

Bitters are widely used in many classic cocktails, but Angostura Bitters are most commonly used in simple, timeless libations like the Manhattan, Sazerac, Singapore Sling, Rob Roy, and of course, the classic old fashioned.

Where to Drink It Locally If you like a good Manhattan, you’re practically guaranteed to love the Lawyer Up. Featuring familiar ingredients such as bourbon and Angostura Bitters, this Black Sheep standby pays homage to a cocktail hour classic — but is taken to new heights with the addition of the herbal digestif Fernet-Branca.

Given that both Manhattans and Fernet are common orders among those in the beverage

industry, Bartender Will Canepa says this booze-forward drink is designed to appeal to customers who are well-versed in the world of cocktails.

“It’s also just a nod to the past while still calling to the future,” Canepa says. “Any time you’re trying to rework a classic, that’s kind of the point.” Black Sheep, 211 W. Holly St., Bellingham, 360.526.2109, blacksheepbellingham.com

Lawyer Up

Black Sheep

Bourbon, Fernet-Branca, Angostura Bitters, maraschino cherry, $11

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Kahlúa Country of Origin: Mexico | ABV: 20%

Coffee Cherries and Beans

History

Founded by a group of friends in the 1930s, Kahlúa is a coffee liqueur that originated in rural Veracruz, Mexico. The word “kahlúa” has roots in ancient Arabic and is believed to have been ‘30s slang for “coffee.” It only took four years after its release for the drink to make it to the continental U.S. — hitting its stride in 1955 with the invention of the White Russian. The rise in popularity continued with Kahlúa earning the current title of “world’s most popular coffee liqueur” in the ‘80s.

Skylark’s Espresso Martini

How It’s Made

Making Kahlúa is an intensive process, a six-year-long one at that.

The beans are grown in “coffee cherries” until ripe, then the cherry is ripped away and the coffee bean is stored in burlap for six months. Once the beans are ready, they’re distilled in rum made from sugarcane and the concoction sits for four weeks before bottling.

Skylark’s Hidden Cafe

Bailey’s Irish Cream, Kahlúa, vanilla vodka, shot of espresso, chocolate swirl, $10

Popular Cocktails

Coffee lovers are sure to enjoy any drink made with Kahlúa. This liqueur can be added to hot or cold drinks and is usually mixed with milk. Popular cocktails include the espresso martini, White Russian, mudslide, and Irish Coffee.

Where to Drink It Locally

The marriage of coffee and chocolate has produced plenty of delectable results, from mochas and cakes to the espresso martini at Skylark’s Hidden Cafe in Fairhaven.

In addition to both Kahlúa and Bailey’s, Bartender Heather McCarthy’s signature recipe incorporates fresh espresso, vanilla vodka, and a thick

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swirl of chocolate syrup for added sweetness. Oh, and don’t forget to add exactly three coffee beans on top as “good luck garnishes.”

So when’s the best time to order such an indulgence? To cover both your caffeine and booze bases, you could nix the mimosa and spring for an espresso martini at brunch. On the other end of

the spectrum, McCarthy says espresso martinis are popular amongst the evening dinner crowd because the hit of caffeine helps to “keep the party going.” In short, this martini is a truly versatile beverage — and there’s no wrong way to enjoy one. Skylark’s Hidden Cafe, 1308 11th St., Bellingham, 360.715.3642, skylarkshiddencafe.com

Amaro Country of Origin: Italy | ABV: 16–40%

History Not to be confused with amaretto, the herbal Italian liqueur amaro (meaning “bitter” in Italian) dates all the way back to Ancient Rome where it was consumed by nobles for its restorative properties. While many variations exist today, the original version of amaro was made with wine and infused with herbs and spices, before being sold in pharmacies as a health tonic across the country. Even if the name “amaro” or plural “amari” doesn’t sound familiar, dozens of popular varieties of this ancient delight can be found across bars in America.

How It’s Made

The process of making amari differs between brands and varieties. The base alcohol can range from neutral spirits to wine or grape brandy. The alcohol is then infused with a blend of roots, flowers, herbs, and spices before being aged in a container from anywhere between three to 12 months. Unlike non-potable bitters like Angostura Bitters, amaro can be drunk straight up due to its semi-sweet taste.

Popular Cocktails

Amaro varieties are often consumed on their own or with citrus and tonic water. Some brands you’ve probably seen at the bar or at the grocery store include Aperol, Averna, Montenegro, Campari, and many more. Some popular cocktails to try are the Aperol spritz, Black Manhattan, Negroni, and the Bitter Giuseppe.

Wormwood, Gentian, Star Anise

Where to Drink It Locally

Terramar Brewstillery in Edison offers the best of both worlds: a family-friendly taproom, and a more upscale, 21+ speakeasy. The latter is the spot to sample both Terramar’s valley-distilled spirits and a variety of classic cocktails, including the boulevardier.

“We make whiskey, gin, and vodka, so very few of the cocktails that we do [at the speakeasy] feature other spirits outside of what we make,” says Co-Owner Chris Barker.

As such, Terramar’s take on the classic boulevardier is made using the distillery’s own single malt whiskey.

In keeping with the West Coast spirit, it also swaps traditional Campari for Lo-Fi Gentian Amaro, which is crafted in California from white wine, neutral grape spirits, grape concentrate, and cane sugar. This makes for a lighter, crisper cocktail with a beautiful ruby-red in hue. Terramar Brewstillery, 5712 Gilkey Ave., Edison, 360.399.6222, terramarcraft.com

Terramar Boulevardier Terramar Brewstillery

Single malt whiskey, sweet vermouth, Lo-Fi Gentian Amaro, Cascade fruit, Mandavarian Bitters, $12

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LOCAL LIQUEUR SPOTLIGHT

Blueberry Pie Liqueur Distillery: Probably Shouldn’t Distillery | ABV: 30%

History

If given the chance, you most definitely should pick up a bottle of Blueberry Pie Liqueur, crafted by Everson’s own Probably Shouldn’t Distillery.

In addition to liqueur, Owners Mariah and Shawn Butenschoen make whiskey, gin, brandy, bourbon, and more. However, the Blueberry Pie Liqueur has been a Probably Shouldn’t mainstay since they opened in 2017.

Mariah says the inspiration for Blueberry Pie Liqueur came from a desire to showcase their farmfresh organic berries — and, since the Butenschoens own Breckenridge Blueberries in addition to the distillery, they have more than enough of the fruit to go around.

Blueberry

How It’s Made

Blueberry Pie Liqueur is flavored using cinnamon sticks, vanilla bean, blueberry juice, and — of course — whole blueberries. Mariah notes that every flavoring is natural and locally sourced — two factors that set Probably Shouldn’t apart within the distilling industry.

“We are trying to be as hyper-local as we can. So all of our products are sourced almost exclusively from Washington State. And beyond that, most everything is from Western Washington, so we really are a grain-toglass distiller,” Mariah says. “We get the raw product, we ferment here in-house, we distill in-house, bottle, age, whole nine yards.”

Recipe: Blueberry Pie Martini 4 ounces Blueberry Pie Liqueur Shaved lime (or lemon zest if preferred) Lime (for garnish) Graham cracker crust and/or brown sugar (optional, for rim) Pour Blueberry Pie Liqueur into a martini shaker filled with ice. Add a generous shaving of lime (or lemon zest), then shake for 25–30 seconds. Pour into chilled glass, rimmed with graham cracker crumb or brown sugar if desired.

Garnish with lime.

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Tasting Notes Between the vanilla, cinnamon, and intense blueberry flavor, this liqueur smells like a bakery and tastes like your favorite summer dessert in a glass. As such, Mariah notes that it’s commonly drunk straight or over ice. However, it also works well in cocktails from margaritas to mimosas.

“We’ve done mojitos with it, we’ve fortified a beer with it — you put it in a dark beer, and it makes it really tastes like a gingersnap cookie,” Mariah says.

Side note: If blueberry pie is your jam, you’re sure to also love other offerings from Probably Shouldn’t, namely their organic blueberry brandy (which requires 20 pounds of blueberries for just one bottle of spirits).

PROBABLY SHOULDN’T DISTILLERY: 3595 Breckenridge Rd., Everson, 360.410.1632, probablyshouldntdistillery.com Visit the tasting room at Probably Shouldn’t Distillery the second Saturday of every month from 12–5 p.m. or by appointment.

LOCAL LIQUEUR SPOTLIGHT

Kuma Turmeric Liqueur

Distillery: Sui Generis Spirits | ABV: 34%

History You’ve no doubt enjoyed turmeric root as an ingredient in international cuisines, but have you ever tried it in a cocktail? With its rich taste and an unmistakable orange hue, Kuma Turmeric Liqueur is a liqueur unlike any other. It was developed by Whatcom County local Chet Holstein, who crafted the drink with the intention of creating “a truly unique liqueur that was bitter and unusual but friendly to all.”

How It’s Made

“We cold-macerate in 95% grain alcohol, adding raw, pulverized turmeric roots with dried lemon and grapefruit peels, finishing with peppercorns and coriander seed,” explains Holstein.

These ingredients are then soaked for weeks with the alcohol before being strained. Next, Holstein adds crisp spring water and organic cane sugar to balance out the flavors.

Tasting Notes

Turmeric root has a distinct spice to it, but Holstein describes Kuma’s aroma and flavor as light and earthy with notes of citrus and honey. The finished product is an easy-drinking liqueur that can be enjoyed straight-up or mixed in alongside your favorite cocktails, from mimosas to margaritas and more. It even pairs well with coffee!

Recipe: Kuma Manhattan 1 ounce Kuma Turmeric Liqueur 2 ounces rye or bourbon whiskey 2 dashes bitters Maraschino cherry (for garnish) Combine all ingredients in a cocktail shaker with ice. Shake well and strain into a coupe glass. Garnish with a maraschino cherry if desired.

Turmeric Root

Ferndale, kumaliqueur.com September 2022 53

Amaretto

Peach Pit and Almond

Country of Origin: Italy | ABV: 21–28%

History You may have tried amarettoflavored treats before (it’s particularly delicious in shortbread cookies) but have you tried the popular liqueur? This almond-flavored cordial originated in Saranno, Italy with the name “amaretto” meaning “a little bitter” in Italian. The founders are believed to be the Lazzaroni family, who made amaretto baked goods in 1851 before it was popularized as a beverage. The liqueur quickly rose to fame in Italy and Europe, eventually making its way to the United States in the 1960s.

How It’s Made

The exact ingredients of amaretto actually vary between brands, ranging in prominent ingredients like apricot pits, almonds, and peach pits. These various fruits and nuts are combined with a vodka base, white sugar, brown sugar, and vanilla. The resulting flavor is strong and sweet, making it the perfect addition to cocktails and meals.

Popular Cocktails

It’s not uncommon to drink amaretto all by itself or add it to a cup of afternoon coffee, but for those looking for something a little more extravagant, try the following popular libations: amaretto sour, Italian Margarita, French Connection, Godfather, Alalabama Slammer.

Where to Drink It Locally

Sage Advice

Galloway’s Cocktail Bar Clear Creek Bartlett Pear Brandy, Saliza Amaretto, lemon juice, sage, egg white, $13

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When it comes to craft cocktails, you know you’re in good hands at Galloway’s. Their cocktail Sage Advice is a seasonal sip that combines the nuttiness of Saliza Amaretto with fall flavors such as Clear Creek Bartlett Pear Brandy and fresh sage.

“The pear brandy is really nice and dry,” says Manager Allison Sutherland. “[Amaretto] just offers a sweetness to it that’s got that little bit of almond note in the smell.”

While this sweet/savory cocktail can be enjoyed year-round, Sutherland says it’s particularly suited to the fall and winter months. The drink is well balanced enough to allow each of its ingredients to shine, which is particularly important given their quality: The sage comes from Galloway’s own herb garden, whereas Saliza is a high-end amaretto that deserves to be savored ‘til the last drop. Galloway’s Cocktail Bar, 200 10th St.,

Ste. 102, 360.756.2795, Bellingham, gallowayscocktail.bar

St-Germain

Elderflower

Country of Origin: France | ABV: 20%

History For fans of all things trendy, you have no doubt become familiar with elderflower and its wide variety of uses in supplements and drinks.

Since St-Germain, the world’s first elderflower liqueur, was established in 2007, its ability to modernize classic cocktails with a “flowery” taste has led to a massive boom in sales and popularity. Founded by third-generation distiller Robert J. Cooper, St-Germain is inspired by the St-Germain-des-Prés quarter in Paris. Everything about the liqueur is a testament to the area and era, right down to the Art Deco-themed bottle.

How It’s Made

Making St-Germain is an intensive process that can only occur in a small window of time.

Each bottle contains up to 1,000 fresh elderflowers which only bloom in late spring. The elderflowers are harvested by hand over the next few weeks and the petals are transported and distilled with neutral spirits, resulting in a smooth, floral, citrusy liqueur.

Popular Cocktails

St-Germain can be added to practically any classic neutral cocktail to give it a modern, floral twist. Some popular renditions include the French Gimlet, Hugo, French 77, and St-Germain spritz. You can also add a splash of St-Germain to your gin and tonic for some extra zest.

Where to Drink It Locally While Galloway’s uses sage to create flavors reminiscent of fall or winter, D’Annas Cafe Italiano puts a totally different spin on the herb. By combining floral St-Germain with Aperol, lemon, and house-made sage gin, Bar Manager Katie Butcher creates a summery sip perfect for an aperitivo on the coast of Italy.

The end result is a refreshing, slightly tart cocktail with sweetly floral undertones thanks to the St-Germain and sage gin. Given that sage can be frequently found on D’Anna’s food menu, it only makes sense to incorporate it into drinks, too.

“I like to have some ingredients that cross over from food to cocktails, and that we have here [in the kitchen] already,” says Butcher. “So that was the inspiration for this one, and it’s called Bella Sage. Just a nice Italian name.” D’Anna’s Cafe Italiano, 1319 N. State St., Bellingham, 360.714.0188, dannascafeitaliano.com

Bella Sage

D’Anna’s Cafe Italiano

House-made sage gin, Aperol, St-Germain, lemon, sage garnish, $13

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Bar Guide

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.)

Special Advertising Section

Amendment 21

Sliced

1224 Cornwall Ave., Bellingham, 360.410.2082 thehotelleo.com/amendment21

70 Bellis Fair Pkwy., Bellingham, 360.734.8000

Located in the heart of downtown Bellingham at Hotel Leo, our Prohibition-Era cocktail bar is an intimate enclave with a happening happy hour and perfect for nightcap conversations. Pouring craft cocktails, local brews, and fine wines to complement our shareable bites menu.

Happy Hour Tuesday–Saturday 4–6 pm

A brand new unique, modern, untraditional Italian cuisine. Top notch Apps, Entrees, and Pizza. Fresh dough, pasta and breads. Featuring all season outdoor seating w/ a full service bar showcasing stunning Craft Cocktails, Wine & Local Brews. 100% locally sourced owner and menu; a phenomenal addition to Whatcom County.

Happy Hour Daily from 1–4 and 8–close

That’s What I Like! Restaurant & Lounge

The Black Cat

3236 Northwest Ave., Bellingham, 360.778.2766 thatswhatilikeislandgrill.com

1200 Harris Ave. #310, Bellingham, 360.733.6136 blackcatbellingham.com

That’s What I Like! Restaurant & Lounge (affectionately known as TWIL) offers island themed cocktails, imported Filipino beer and local brews. We also serve Filipino staple dishes such as; lumpia, pancit and adobo. Karaoke Wednesday, live music Thursday and Friday. Prime rib Saturday. Heated patio seating available.

Located on the 3rd floor of the Sycamore Square building, offering a welcoming charm overlooking the bay. Our social house atmosphere has been an attraction to locals and visitors for decades. It is the perfect place to share an intimate cocktail or enjoy Happy Hour with friends.

Happy Hour Monday–Friday 3–6 pm

Happy Hour Mon–Thurs: 3–6pm & every night 9pm–close

Packers Restaurant + Bar

Fireside Martini and Wine Bar

9565 Semiahmoo Parkway, Blaine, 360.318.2090 semiahmoo.com/packers-bar-grill

416 W. Bakerview Rd., Bellingham, 360.738.1000, firesidemartini.com

Packers Kitchen + Bar is a classic waterfront eatery offering seasonal menus with hearth-fired dishes crafted from local farms and waters, as well as craft cocktails, wine, and local microbrews. Packers delivers a lively, friendly atmosphere, surrounded by stunning views. Located on the waterfront at Semiahmoo Resort.

Fireside Martini and Wine Bar offers several unique libations which feature in-house liquor infusions as well as wine, local brews and cider. We provide something for everyone to enjoy including delicious food from our scratch kitchen. Outdoor seating is available.

Happy Hour 3–4 pm Daily

Happy Hour Monday–Saturday: 3–6pm

Chuckanut Bay Distillery 1311 Cornwall Ave., Bellingham, 360.738.7179 chuckanutbaydistillery.com Located in a historic building in the heart of downtown Bellingham, we create award-winning spirits including bourbon, rye whiskey, gin, vodka and others — from locally sourced ingredients. Visit our tasting room, book a distillery tour, or enjoy a craft cocktail and meal at our Penny Farthing Bar & Restaurant.

Happy Hour Tue–Fri & Sun, 4–6pm

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YEARS

Culture Cafe

The Thirsty Badger

210 E. Chestnut St., Bellingham, 360.922.3374, culturecafebham.com

1501 E Badger Rd., Lynden, 360.306.8643, thethirstybadger.com

A love letter to both Hawaiian food, and Pacific Northwest ingredients. A comfortable open air oasis located at the heart of Downtown Bellingham, in the historic Herald Building. Enjoy an award winning scratch kitchen, and wet bar. Famously featuring fresh ingredients from local purveyors, house infusions, and affordable entrees. An active community hub featuring events, and live music.

A community beer garden where people foster friendships.

Comfortable, inviting, and unique — our beer garden awaits you! Live music, trivia, our firepit — come find good company amid friendly faces. Our lucky 13 tap handles offer a rotating variety of craft beers. Wine, seltzers, and non-alcoholic drinks are also available.

Happy Hour 3–5pm Daily

Happy Hour Wednesday: $2 off beer 3–6 pm

Flatstick Pub Bar

Galloway’s Cocktail Bar

902 N. State St., Bellingham, 360.594.1315, flatstickpub.com

1200 10th St., Ste. 102, Bellingham, gallowayscocktail.bar

Flatstick Pub is Bellingham’s only mini golf pub. Great food, local beer and old school games. For date night or a larger group Flatstick has you covered. During happy hour all beers, ciders, seltzers and wine are $1.50 off and all pizzas are $12. Setup your tee time online at flatstickpub.com (walk-ins welcome).

Fairhaven’s favorite deco-era cocktail bar. Pulling inspiration from the 1920s, our curated cocktail menu and eclectic style shine through. Enjoy a food menu featuring shareable and tasty bites — local microbrews and fine wines available. Enjoy outdoor dining on our porch overlooking the charming Fairhaven Village Green.

Happy Hour Monday–Friday: 3–6pm

Happy Hour 3–6 pm Daily

Bellingham Cider Company

Paws For a Beer

205 Prospect St., Ste. A-105, Bellingham, 360.510.8494, bellinghamcider.com Bellingham Cider Co. is a local craft cider producer and solar-powered restaurant with a full bar overlooking Bellingham Bay. Our food is prepped fresh and we proudly source our products from local farms and businesses. Happy hour Wed–Sat 3–5, dinner Wed–Th 5–9, Fri–Sat 5–10, brunch Sat–Sun 10 a.m.–3 p.m.

501 Harris Ave., Bellingham, 360.733.7297, pawsforabeer.com Paws For A Beer is Bellingham’s first and only tavern designed just for your dog. Here dogs roam freely, off-leash, where they play and you drink from our vast selection of beer, cider, and wine. No dog? No problem!

Unaccompanied humans are always welcome. Weekly Trivia, Puppy Paws, and live music all at the best dog bar in town. Sit, Stay, Good Beer!

Happy Hour Wed–Sat: 3–5

Dirty Dan Harris Steakhouse 1211 11th St., Bellingham, 360.676.1011, dirtydanharris.com One of the oldest established Bellingham restaurants. For nearly 50 years in Historic Fairhaven, the ‘Legendary’ Dirty Dan Harris Steakhouse has been serving up the area’s finest custom-aged natural beef, prime-rib, wild caught seafood, local produce, premium spirits, crafted cocktails, house made liqueurs, infused spirits and award winning wines.

Happy Hour 4–5:30 PM on Tuesday, Wednesday, Thursday, and Sunday (Not available on Friday and Saturday)

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Featured Home: Eliza Island 60 Circa 64

Photo by Tina Kies

Drinkware Must-Haves 65

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Stone Pros Inc.

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Featured Home

Whatcom County’s Best-Kept Secret Eliza Island WRITTEN BY BRANDI COPLEN | PHOTOGRAPHED BY SHEILA SAY PHOTOGRAPHY

Featuring a mix of cabins on the beach and in the woods, Eliza Island is a getaway where homeowners can enjoy a slower pace of life.

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Y

OU HAVE LIKELY never been to — or even heard of — this little hidden gem. Tucked between the south end of Lummi Island and Chuckanut Bay, Eliza Island is a private island in the San Juans, and you might pass by here on your way out on the bay. Since it is private, only owners and invitees of owners are allowed to set foot on this little piece of paradise.

Featuring a mix of cabins on the beach and in the woods, Eliza Island is a getaway where homeowners can enjoy a slower pace of life. The island is reachable with only a 20-minute boat ride, and most people own their boats.

Others fly in on small private aircraft or take a walk-on water taxi from Squalicum Harbor or Anacortes. There are not any rentals (long- or shortterm) allowed, so you always know your neighbor.

Eliza Island was the first Washington State-certified small island to install a reverse osmosis system, and residents make power through solar panels, generators, and battery inverter

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Home

Featured Home

... systems. Transportation is primarily by golf cart, bicycle, and walking.

Let’s look back on some of Eliza Island’s history! Named for the Spanish explorer Francisco de Eliza, the island was originally a black cat ranch where hides and pelts were processed. Next up was the world’s second-largest chicken ranch, followed by a potato farm. Pacific American fisheries then bought the island for $5,302.81, and they used it for dry tar, repairing fishing nets, processing fish waste into fertilizer, and ship repair.

Many years later, in 1940, the U.S. Navy used it as bombing practice, and after, Oregon State University

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leased the island to raise king neck pheasants. (Incidentally, to this day, there are no rodents on the island.)

In 1954, Jim Bolster bought Eliza Island for $25,000. He built an airstrip with plans for a high-end resort but ultimately agreed to let a real estate firm subdivide the island into 150 lots and advertise them as a local getaway.

My grandparents were original lot owners and built the second cabin in 1962, making me a third-generation owner. Now, as a realtor, I help buyers and sellers discover what this magical island in the Pacific Northwest has to offer. 

My grandparents were original lot owners and built the second cabin in 1962, making me a thirdgeneration owner.

Brandi Coplen

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Home

Local Find

A Community of Clay Circa WRITTEN BY ANELYSE MORRIS-BOHLKE | PHOTOS COURTESY OF CIRCA

I

N A COMMUNITY of talented painters, sculptors,

potters, and local artisans — it’s fair to say that Bellingham has a thriving art scene. Much like other local collectives, a new storefront is entering the scene to combine the works of these makers and showcase them to the community all in one place.

The storefront in question is Circa, a new brick-andmortar in downtown Bellingham that sells the work of 20 potters and 10 makers, with an expanding and rotating lineup on the horizon. Owners Brittany Schade and Erica Davidson are long-time clay fanatics whose dreams of opening a shop quickly became a reality when the storefront became available.

“We knew we wanted to make a shop and gallery where we could sell the work of local potters and makers — because Bellingham has a thriving clay community — and also have rotating exhibitions in parts of the space for work that is more conceptual,” Schade says. “We received so much support from our family, friends, and studiomates, that it only took us two months to open.”

Along with the support of their friend and employee Stephanie Ellis, Schade and Davidson worked together to jumpstart the business — from refinishing the floors and painting the walls to designing the website and social media accounts all on their own.

“We have been approaching this business as a true partnership where we can depend on each other while also allowing each other’s strengths to come through,” Davidson says. “I think both of our favorite parts so far 64

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have been finding and meeting new artists who display in our shop. It’s been a really fun way to get more connected with our local clay community.”

The pair held their grand opening in May, unveiling a shop that is modern and minimalistic in aesthetic but warm in atmosphere — evident by the bright backdrop and art hung on the walls, ceramics on the shelves, and plants bringing the space together.

Circa also hosts a gallery space with a rotating monthly exhibition that kicks off during the monthly art walk downtown. September’s lineup includes a large mug show with mugs crafted by different artists and a sidewalk sale that offers pottery, flowers, and live music.

“From solo to group shows, to ceramicists and other mediums, our goal is to create an opportunity for more arts and culture in Bellingham,” Schade says.

While you can find the list of featured artists on Circa’s freshly designed website, online purchasing isn’t available quite yet. The team is looking forward to offering an online store, but is currently taking the time to get acquainted with their customers and products.

“Bellingham has a dynamic and ever-expanding ceramics community and we are excited to support local artists and bring some of that vibrancy to our downtown community,” Davidson says. “There is an intimacy with ceramic art and pottery in general that you don’t quite get to experience in the same way as with other art forms.” 1319 Cornwall Ave., Ste. 104, Bellingham, circapottery.com 

Necessities

Home

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Drinkware Must-Haves WRITTEN AND PHOTOGRAPHED BY COCOA LANEY

HETHER YOU’RE IN the market for artisan-crafted glassware or cups made specifically for mixology, you can find drinkware for just about any situation by shopping locally. We’re bringing you just a few of our favorites, from hand-painted wine glasses to an artfully designed portable wine tumbler (ideal for late summer nights huddled around a campfire). All that’s left to do is come up with an occasion for happy hour — cheers! 

Fiala Design Works Hand-Painted Glass $20 each, Chuckanut Bay Gallery & Sculpture Garden, 700 Chuckanut Dr., 360.734.4885, chuckanutbaygallery.com

Good Measure Cocktail Glass $20, Cresswell Boggs, 1300 Railroad Ave., Bellingham, 360.752.0522, cresswellboggs.com

Corkcicle Stemless Garden Party Wine Tumbler $40, Village Books and Paper Dreams, 1200 11th St., Bellingham, 360.671.2626, villagebooks.com

David McDermott Cocktail Glasses Prices vary, Gallery West, 1300 12th St., Bellingham, 360.734.8414, artgallerywest.com

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Remodel

Photo by Kelsey Chance

Home

Countertops at Nomad Charcuterie and Wine Bar

New Slab Gallery Encourages Connection to Design Stone Pros Inc. WRITTEN BY TINA L. KIES

Photo by Tina Kies

T

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HERE’S SOMETHING TO be said about the power of

touch. It’s no coincidence that the word “feeling” often refers to emotions and physical sensations. It turns out that surfaces, temperatures, and other attributes of textures can have a significant impact on our emotions.

Founded in 2008, Stone Pros, Inc. just celebrated the official grand opening of its expansive 13,000-square-foot indoor luxury countertop slab gallery. Located in Burlington, in Skagit County, it’s the newest of its kind in the region, displaying row upon row of full-size and remnant slabs for both large-scale and high-end designs to smaller DIY projects.

“Our intention is to offer people an opportunity to touch and feel the materials they are considering for a project prior to installation day,” says Glenn Schiff, founder and president of Stone Pros, Inc. “Selecting materials and creating spaces that simultaneously resonate with both our emotional and functional needs are important. The slab gallery opens a door to creating this type of connection early on in the design process.”

Stone Pros — which offers custom countertop design, fabrication, and installation services — is deliberate when it comes to creating a welcoming and comfortable experience for visitors to its gallery.

Depending on the time of day, you may catch the scent of burning sage, but regardless of when you stop in, you’ll smell freshly popped popcorn filling the building. You may also witness Schiff’s four children wandering in and out between the offices and the gallery, possibly even coasting around on a scooter.

The juxtaposition of sensory placement is intentional.

“I like to think that our personal and business philosophies resonate well with others; it’s cohesive,” Schiff adds. “We have a family-first mindset that radiates loyalty and trust not only to our employees but also to everyone we are fortunate enough to do business with.”

This cohesiveness recently came in handy when Stone Pros was solicited for a remodel project in collaboration with Chuckanut Builders for a new Bellingham business, Nomad Charcuterie and Wine Bar. The primary objective to create a welcoming space that would greet restaurant patrons with the sentiments of warmth and brightness reverberated with Stone Pros’ philosophy that design is more than just aesthetics and function.

For this, Stone Pros installed beautiful white quartz with gray/blue veining for the countertops surrounding the kitchen and counter spaces as well as for some of the window seating areas, bringing in a lot of natural light to the restaurant.

“The countertops we selected are a nod to my home kitchen back in the Southeast where I spent a lot of time growing culinarily and feeding my family during the pandemic,” says Frances Jones, co-owner of Nomad Charcuterie and Wine Bar. “We love the look of our countertops and are extremely pleased with what they add to the feel of our restaurant.”

If touch has the power to bring happiness and emotional connection to our surroundings, Stone Pros is onto something good. 401 E. Sharon Ave., Burlington, 206.567.8893, stone-pros.com 

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RussellsWindowCoverings@gmail.com

September 2022 67

Made with Love. Simply Delicious.

Award winning Farm to Table Restaurant and Catering

Enjoy our lounge and extensive menu.

Dine-in, take-out, and delivery.

11 am–10 pm Sun.–Thur.

11 am–11 pm Fri. and Sat. 70 Bellis Fair Pkwy.

360.734.8000 • getsliced.com

VOTED BEST CHEF

1151 State St., Bellingham 360.255.0244 bellinghamcosmosbistro.com

MARTASCOCINA.COM

VOTED BEST MEXICAN RESTAURANT IN LYNDEN! LYNDEN TRIBUNE 2021 READER’S CHOICE AWARD

Review: Duck Soup 70 That’s What I Like! Island Grill 78

Photo by Cocoa Laney

New Public Food Truck 80

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Clara’s Canning Co.

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Review

Sampling the Seasons on San Juan Island Duck Soup WRITTEN AND PHOTOGRAPHED BY COCOA LANEY

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HERE’S NOTHING QUITE like visiting San Juan Island

in the fall. Not only do the tourist crowds begin to dwindle, but autumn harvest is in full swing — and, to experience the very best of the island’s bounty, a meal at Duck Soup is a can’t-miss. This iconic countryside restaurant focuses on refined yet accessible island fare, and friendly service makes the experience even more memorable.

Duck Soup was first converted into a restaurant in 1976 and came under its current ownership in 2017. The building was previously a woodshop, and before that, the site’s five acres served as a hub halfway between Friday and Roche harbors. While “Duck Soup” is the name of a classic Marx Brothers movie, General Manager Anna Lisa Lindstrum thinks it’s more likely that the name stems from the Hawaiian saying “it’s like duck soup” — or, in other words, it’s easy.

The atmosphere is what Lindstrum likes to call “casual fine dining”; while nothing on the island is truly fancy, the restaurant excels at presenting a refined experience in a relaxed, non-threatening manner. Over the years, countless locals and visitors have flocked to Duck Soup to celebrate engagements, birthdays, milestones, and other special events.

“People come in and they’re like, ‘Yeah, you know, I built the ceiling in 1976!’” Lindstrum says. “People just have a lot of memories of the place, and so many people have worked there over the years.”

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Most ingredients at Duck Soup are sourced from local producers, including Mama Bird Farm and Westcott Oyster Company, as well as the restaurant’s own culinary garden.

While the menu often rotates, four items have been mainstays since 1976: oysters from Westcott, the hot fudge sundae, anchoiade (an anchovy/herb/olive oil spread), and housemade sourdough.

“That sourdough starter — it has a really distinctive flavor.

It’s been alive for a lot of years, and it’s passed from chef to chef,” Lindstrum says.

When I visited Duck Soup, the complimentary sourdough and zingy, bold anchoiade set the bar high before I even looked at the menu. To keep with tradition, we also had to try the ½ Dozen Westcott Oysters ($19), which were beautifully plated and served alongside a delicate rosewater mignonette.

The sauce paired perfectly with the Corpse’s Bouquet ($14), a floral cocktail featuring lavender-infused gin and garnished with locally grown lavender.

When it came time for entrees, my companion tried the umami-rich, expertly cooked Duck Breast ($38). Duck is sometimes thought of as indulgent, but the addition of a red pepper coulis and pickled strawberries rendered this version unexpectedly light and playful.

The scallops in my Scallop Risotto ($42) were seared to perfection, whereas the creamy richness of the risotto was

balanced by fresh seasonal veggies. The result was a meal that was both satisfying and balanced, which makes sense given Chef Steven Jones’ background in nutrition.

We closed the meal with a vegan Peach-Berry Crumble ($10) topped with whipped coconut milk, another delicious reflection of Jones’ dual focus on flavor and health.

“One trend I’m really seeing in dining is people … wanting to eat a meal that lets them leave the restaurant feeling really good about what they ate,” Lindstrum says. “So we’re trying to really present a lot of vegan options, a lot of vegetarian options, things that are healthy for people.”

While our meal was certainly memorable, don’t go to Duck Soup expecting to order the same thing twice — Chef Jones switches things up depending on the season. That said, Lindstrum says that visitors have plenty to look forward to this fall.

“The menu is really diverse. It’s probably the best in September, I think, just because we’re still getting so many wonderful things,” Lindstrum says. “But we’re also starting to get some fall produce. So, yeah, it’s an exciting time. And the flavors are really bright and fresh and hearty and abundant.”

For more info on menus, hours, and reservations (which Lindstrum strongly encourages), visit Duck Soup online or on social media @ducksoupsanjuans. 50 Duck Soup Ln., Friday Harbor, 360.378.4878, ducksoupsanjuans.com  September 2022 71

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Local Find

Learning the Power of Food Preservation with Chef Ona Lee Clara’s Canning Co. WRITTEN BY AND PHOTOGRAPHED BY COCOA LANEY

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S SUMMER DRAWS to a close, canning is a surefire way to extend the season’s bounty — but doing so can be intimidating. Chef Ona Lee of Clara’s Canning Co. seeks to demystify this process for curious home chefs, and she brings a lifetime of experience, care, and passion to her trade.

“I have been cooking and canning basically lifelong, starting with my family,” Lee says. “My mother’s side were all farmers from Eastern Washington and Idaho. I started canning with my grandma very early on, and those are some of my most cherished memories.”

Lee first began Clara’s Canning Co. in 2013 as a way to remember her grandmother, Clara. After living and cooking in Seattle, New York, and Los Angeles, Lee returned to Whatcom County in 2018. She began offering canning classes locally in 2021.

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Canning classes are announced seasonally via Lee’s Instagram and website, but if would-be students don’t see what they’re looking for, they’re also available on request. The projects of the day are guided by what’s in season locally. Lee herself loves canning fresh, organic produce like apricots, peaches, and whole tomatoes — in short, the “simple things that really let the produce shine.”

“As of now, I only teach water bath canning, fridge pickling, and simple ferments,” Lee says. “In those classes we talk about freezing and drying, mainly fruits in syrups, tomato projects of all kinds, the vast umbrella that is shelf-stable pickling, jams/jellies, and ferments.”

I attended a group class in canning and fermentation armed with basic cooking skills and zero knowledge about food preservation. Our threehour lesson took place on a sunny Friday morning at Ashmore Acres,

an organic family farm based in Bellingham. Participants were able to toss food scraps to the chickens as we prepared three different recipes: strawberry jam, fermented pico de gallo, and a basic fridge pickle.

While I worked alongside five other students, Lee’s classes can accommodate groups up to eight. All attendees receive a PDF of instructions to take home, enabling us to bring our newfound canning knowledge from the field of Ashmore Acres to our own home kitchens.

For our first project, Lee guided us in mashing berries for jam and cooking them with sugar and pectin to form a deeply fragrant mixture (which one student said smelled like her grandma’s kitchen). Along the way, we learned best cooking practices, how to pick optimal berries, how to correctly fill our jars, and — perhaps most importantly — the ins and outs of proper sterilization.

The strawberry jam was canned using a water bath, a method that’s both safe and surprisingly accessible for the home cook. By sterilizing jars and lids in boiling water, canners can ensure that their goods will remain fresh and shelf-stable for months to come.

Next, when prepping the fermented pico de gallo, Lee used her expertise as a cook to demonstrate professional chopping techniques and even a foolproof method for squeezing limes without a juicer. Proper safety protocol was again at the forefront of the discussion; beyond sterilization, she emphasized details ranging from proper lid tightness to the use of fermentation weights. The result of our efforts was a fresh, tangy salsa ideal for a summer beach picnic.

The last project of the day was a jar of quick fridge pickles. While still stored in a vinegar-based brine, fridge pickles are not processed through a water bath. This means they are not shelf-table, but decreased longevity wasn’t an issue at my house — I ended up serving the pickles at a Fourth of July barbecue, and the jar was empty within an hour.

All in all, Lee’s course gave me a new perspective on my own ability to make the very most of seasonal produce. And this is just the beginning of what Clara’s Canning Co. has to offer — in addition to teaching and selling farm goods, Lee is a private chef and is available for lessons on a variety of cooking fundamentals.

Anyone with an interest in food production, self-sufficiency, and eating locally is sure to feel at home in her courses.

“My hope is people reclaim the idea that our home kitchens should be for production and not just consumption,” says Lee. “That folks can walk away confident in a skill that brings people together and learn to eat seasonally year-round by preserving the bounty our gardens and local farms have to offer.”

To learn more about Lee and her approach to food, sustainability, and teaching, visit her online or on Instagram @clarascanning. Bellingham,

Come and join us at Restaurant 9 for our amazing events! We are operating at full capacity and are planning wine, whiskey, tequila and beer pairing dinners. To make reservations give us a call, as space is limited. We also have our house barrel aged whiskey, rum and tequila. Check out our soups and daily specials everything is scratch made.

Be sure to check out our new wine store!

– Nick Moss, Executive Chef 205 W. Smith Rd., Bellingham 360.398.8300 northbellinghamgolf.com

clarascanningco.com  September 2022 73

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Recipe

Wild Mushroom Ragout Chef Kristopher Arndt of Snowy River Cocktail Co. RECIPE AND PHOTOS COURTESY OF SNOWY RIVER COCKTAIL CO.

Chef Kristopher Arndt

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NOWY RIVER COCKTAIL Co. is perhaps best known

for its glitzy libations, but did you know that this date night favorite has an equally eye-catching food menu? Sure, the steaks and burgers are more than worth sampling — but if you’d prefer to skip the meat, order a helping of Chef Kristopher Arndt’s decadent mushroom ragout. Not to be confused with Italian ragù, this Frenchstyle stew comes together in a jiffy and is best paired with sourdough and a round (or two) of cocktails.

Meet the Chef Arndt is originally from Sacramento, California and moved here in 2012. His first cooking job was at a local private country club as a pantry cook, and the “creative process and art of a plate” is what attracted him to the trade. As he began working different stations, he grew to love the chaos, efficiency, and camaraderie of busy nights.

“I had a great chef/mentor, Chef Nathan Huntington, who taught me all the different aspects of cooking,” Arndt says. “Everything from French cooking techniques to baking bread from scratch. I prefer cooking from scratch and having my hands involved in the entire process of a dish, building it from the ground up, layering flavors and textures.”

Arndt loves the challenge of taking whatever is available and creating something delicious out of it; as such, his favorite dishes to make are sauces because of their versatility. Outside of the kitchen, he is a passionate skier and has called Mount 74

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Baker his home for the past nine seasons. Arndt finds that being outdoors in the mountains — much like cooking — has “the power to reconnect you to your soul.”

Ingredients 4 ounces oyster and lion’s mane mushrooms 2 tablespoons chicken stock 2 tablespoons white wine 1 tablespoon minced garlic 1 tablespoon olive oil 1 cup heavy cream

1 teaspoon granulated garlic 1 teaspoon fresh rosemary 1 teaspoon fresh thyme ¼ teaspoon salt Grilled sourdough Arugula (optional, for topping)

Instructions Makes 2 servings.

• Toss mushrooms with olive oil, granulated garlic, fresh rosemary, fresh thyme, and salt.

• Heat pan on medium heat and sweat mushrooms.

• Once mushrooms are tender, add chicken

stock, white wine, and minced garlic.

• Saute for 40 seconds, then add heavy cream.

• Reduce cream for 2 minutes and serve alongside grilled sourdough. Top with arugula if desired. 

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 . . . . . . . . . . . . . . Vegan . . . . . . . . . . . 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. * Review provided by restaurant.

CULTURE CAFE* Hawaiian

JALAPEÑOS MEXICAN GRILL Mexican

210 E. Chestnut St., Bellingham 360.922.3374, culturecafebham.com A love letter to both Hawaiian food, and Pacific Northwest ingredients. A comfortable open air oasis located at the heart of Downtown Bellingham, in the historic Herald Building. Enjoy an award winning scratch kitchen, and wet bar. Famously featuring fresh ingredients from local purveyors, house infusions, Happy Hour everyday 3–5, and affordable entrees. An active community hub featuring events, and live music.

DIRTY DAN HARRIS STEAKHOUSE*

Northwest, American & Seafood

1211 11th St., Bellingham, 360.676.1011, dirtydanharris.com

804 10th St., Bellingham 360.392.5510, keenansatthepier.com

Experience Bellingham’s finest dining. For nearly 50 years in Historic Fairhaven, the ‘Legendary’ Dirty Dan Harris Steakhouse has been serving up the areas finest custom-aged natural beef, prime-rib, wild caught seafood, hook and line caught salmon, local produce, premium spirits and award winning wines.

A professional serving and kitchen staff, owner presence, vigilant product sourcing, solid business practices and a commitment to providing unique and enjoyable local dining experiences have helped us become a favorite Bellingham restaurant.

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.

Steak, Seafood

7 Bellwether Way, Bellingham 360.527.3473, anthonys.com The Hearthfire menu speaks to the everyday eater, not just the special occasion treat of Anthony’s. Seasonal items, such as peaches or huckleberries in the summer, complement salads, entrees, and drinks. Steaks, seafood, and items on the Woodfire rotisserie round out the selections.

COSMOS BISTRO American Bistro,

Comfort Food

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

LOCUS American, Eclectic 120 W. Holly St., Bellingham, 360.306.8556, locusofbellingham.com

Brazilian, Fusion

ANTHONY’S HEARTHFIRE GRILL

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.

KEENAN’S AT THE PIER

Steakhouse/American

FAIRHAVEN VILLAGE TACOS

WHATCOM

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

1020 Harris Ave., Bellingham, 360.746.8247, facebook.com/fairhavener Frequent visitors of Bellingham’s historic Fairhaven district are sure to have noticed the bright red landmark known as the “Fairhaven Village Bus.” You can find delicious Brazilian barbecue treats such as tacos, soups, tamales, and bakery goods.

Ever tried a wine latte? Or a stout with cold brew and Irish cream? How about a smoothie blend of espresso, berries, ice cream, and tahini? These one-of-a-kind creations are all available at Locus, where you’ll find classic and curious offerings of coffee, wine, beer, and food. Breakfast is available all day, and includes sandwiches, bagels, and wraps.

LORIKEET Tapas Bar 215 W. Holly St., Ste. 101, Bellingham lorikeetbar.com

INFUSION CUISINE

Italian, Mexican, Chinese

6912 Hannegan Rd., Lynden 360.778.1726, infusioncuisine.com Infusion Cuisine has a menu that features a little bit of everything. The three most popular types of cuisine are Italian, Asian, and Mexican, and all the dishes on Infusion Cuisine’s menu fit into one of these categories.

No matter what you’re in the mood for, there’s something for everyone at Infusion Cuisine.

Designed to feel like a seaside resort bar, the atmosphere at Lorikeet is beachy, relaxing, and transporting. Food offerings rotate daily, but staples include small plates like ceviche and skewers. The extensive cocktail menu features numerous rum- and tequila- based creations.

MILANO’S ITALIAN SEAFOOD Italian,

Seafood

1210 11th St., Bellingham 360.599.2863, milanosrestaurantbar.com Formerly in Glacier, the Milano’s in downtown Fairhaven is your destination for fine Italian dining and seafood. Wine lovers will feel especially at home, as Milano’s boasts the largest wine list in Whatcom County. Despite being a high-end restaurant, it’s also informal.

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Dining Guide

You don’t have to dress up, and everyone is welcome.

NEW MEXICO TAMALE CO. Tex-Mex

flowers, fruit trees, flamingos, and food. The menu features a selection of soups, sandwiches made from Avenue Bread bread, salads, and “flaminis,” a.k.a. paninis. You can also find coffee from Bellingham Coffee Roasters and select desserts.

4151 Meridian St., Ste. 106, Bellingham, 360.389.8841, nmtamale.com

Let’s Make Mozzarella + Burrata! 101 September 3, 1:30–3 p.m.

Calling all cheese fiends! Join Marisa Papetti of Marie’s Bees for a 1.5-hour class on cheese-making for beginners.

From classic mozzarella to creamy burrata, this class will teach you the basics of these popular Italian cheeses (plus you get to eat while you make).

Spots are limited so purchase tickets now!

Chuckanut Center, 103 Chuckanut Dr. N., Bellingham, mariesbees.com

Artisan Baking at Home September 19–22

Did you miss the home baking craze during 2020? Now is your chance to get started! This four-day online class covers the ins and outs of artisan baking. All participants must have a sourdough starter on hand that must be fed at least three days prior to the class.

Once enrolled, participants will learn how to turn their starter into a flaky, tasty creation.

King Arthur Baking Co., Virtual, 800.652.3334, kingarthurbaking.com

Organic Growers Field Day

September 25, 10 a.m.–2 p.m.

Learn more about the rich community of growers throughout the Cascades at Cloud Mountain Farm Center’s educational event. Regional experts including new growers, processors, and buyers will spend the day discussing the future of organic management, with tips of the trade for those looking to start their growing journey.

Cloud Mountain Farm Center, 6906 Goodwin Rd., Everson, 360.966.5859, cloudmountainfarmcenter.org

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From flavor-packed handmade food to a warm and welcoming atmosphere, it’s no wonder this Southwest-inspired eatery landed on Yelp’s “Top 100 Places to Eat in 2020” list. 95% of the restaurant’s menu is vegan and 100% of items are gluten-free and lard-free.

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 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.

PACKERS RESTAURANT+ BAR* Regional NW

9565 Semiahmoo Parkway, Blaine 360.318.2090, semiahmoo.com/ packers-bar-grill Packers Kitchen + Bar is a classic waterfront eatery offering seasonal menus with hearthfired dishes crafted from local farms and waters, as well as craft cocktails, wine, and local microbrews. Packers delivers a lively, friendly atmosphere, surrounded by stunning views. Located on the waterfront at Semiahmoo Resort.

THE PENNY FARTHING BAR & RESTAURANT* American, Craft Cocktails 1309 Cornwall Ave., Bellingham, 360.738.7179, chuckanutbaydistillery.com Penny Farthing is the bar and restaurant of Chuckanut Bay Distillery featuring delicious, locally-sourced, shareable plates and craft cocktails along with a full bar. Its menu was designed by a James Beard award-winning chef to tantalize the taste buds — the perfect downtown Bellingham destination for any occasion.

THE PURPLE FLAMINGO CAFE American 929 E. Bakerview Rd., Bellingham, mygardennursery.com Longtime customers of My Garden Nursery are in for some exciting and delicious news: Your next visit to the nursery can include

THE RUSTY WAGON OLD TYME FOOD CO. American

6937 Hannegan Rd., Lynden 360.354.5236, rustywagongoodeats.com The menu at The Rusty Wagon overflows with options. Breakfast is served late and has all the diner favorites, but the burgers are clearly their specialty with a large selection on both the lunch and dinner menus. Don’t miss the full bar with sports screens, top-shelf liquors, beer, and more. Beyond the catch phrases and cowboy hats, The Rusty Wagon is a familyfriendly place to grab a burger.

SCOTTY BROWNS American Cuisine 3101 Newmarket St., Bellingham 360.306.8823 scottybrownsrestaurant.com Scotty Browns offers an edgy, energetic ambiance, a varied menu of mainstream and upscale creations, and excellent drink options for all ages. Outdoor dining is a popular option during warmer weather. Some items on the menu, like appetizers, change seasonally, so you know you’ll never get bored. Casual to upscale dining options range from hamburgers, rice bowls, and pastas to higher-end seafood and steaks. Just flying through? Grab a bite at their second location inside Bellingham International Airport.

SKYLARK’S HIDDEN CAFE Eclectic 1308 11th St., Bellingham 360.715.3642, skylarkshiddencafe.com Skylark’s Hidden Cafe in Fairhaven is worth seeking out. From decadent breakfast items and house specialties to hearty dinner entrees, the menu at Skylark’s is varied and every bite delicious. Come for the food and stay for the jazz on select evenings.

WAKE ‘N BAKERY American 6903 Bourne St., Glacier 360.599.1658, getsconed.com Wake ‘N Bakery is a staple rest stop along Mount Baker Highway. If you’re in need of a sweet treat and hot coffee to bring the feeling back to your numb fingers, this will fit the bill. Whether you’re traveling to or from the mountain, watch for its signs as you pass through Glacier — the cafe is about a block off the highway.

SKAGIT CHUCKANUT MANOR Pacific Northwest 3056 Chuckanut Dr., Bow 360.766.6191, chuckanutmanor.com

beer | cider | spirits crafted in edison from skagit valley ingredients

Tucked along Samish Bay, Chuckanut Manor has been serving flavorful Pacific Northwest fare for more than 50 years. Open for lunch and dinner, including a daily happy hour from 2 p.m. to 5 p.m., the restaurant is known for its mouthwatering seafood dishes, burgers, steaks, stellar service, and breathtaking views of Samish Bay. The dining room and bar are expansive and feature white tablecloths, nautical decor, and rows of windows that show off the magnificent views. In the summer, guests may also dine on the outdoor patio. While the tablecloths might allude to fancy attire, the vibe is casual and everyone is welcome just as they are.

TERRAMAR BREWING & DISTILLING 5712 GILKEY AVE • EDISON, WA TERRAMARCRAFT.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, filet-topped salad, and oysters on the menu.

RAILROAD PUB & PIZZA Pizza, American 122 S. Spruce St., Burlington 360.982.2133, railroadpizza.com Railroad Pub & Pizza in downtown Burlington has all the charm of a rustic pub with quality food and drinks. The menu boasts several artisan pizza options on a 24-hour aged malted dough crust, as well as soups, salads, and sandwiches. The bar offers a multitude of taps for craft beer and ciders. The wide garage-style windows open in the summer, and the central fireplace heats the space in the winter. It’s a great place to watch a game, drink a beer, and eat some pizza.

THE RHODY CAFE American 5521 Chuckanut Dr., Bow 360.766.6667, rhodycafe.com

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.

BEST of the

2017

The Rhody Cafe is a spot with a cozy, homestyle feel that places emphasis on fresh, local Washington ingredients. Even the pew-like benches that line the walls were built by a local carpenter. Small glass vases hold freshpicked flowers and plants that sit next to small paper dessert menus on pressed wood tables, giving the air of a family dining room. The Rhododendron changes its menu three times a year to follow what is fresh, in season, and available.

NORTH

WEST

GOLD

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

VOTED BEST FISH & CHIPS

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I Don’t Like It, I Love It! That’s What I Like! Island Grill WRITTEN BY SOPHIA STRUNA PHOTOGRAPHED BY COCOA LANEY

F

OR THAT’S WHAT I Like! Island Grill Owner Roy

Nicol, there is a clear thread traceable all the way back to his childhood that has led him to where he is today.

Woven throughout his life, Roy’s passions for his family, food, and music have all culminated to form the restaurant he runs today with his wife and head chef, Lorna.

“I was raised in a restaurant,” Roy says. “My mother was a career waitress and she used to bring me to work with her when I was too young to stay at home. I used to sit in the lounge and play Pac-Man.” As he grew up, Roy found his way to music, becoming a successful DJ and booking gigs everywhere from the radio to official Seattle Seahawks pre-game parties.

And while most stories these days seem to have been faltered by the pandemic, it was in 2020 when the Nicols decided it was actually the right time to act on their goal of opening a food truck.

After running a successful truck in Deming, the couple found another perfect opportunity to step into their own brick-and-mortar restaurant in August 2021.

From there it was a matter of deciding what the restaurant would serve. Pulling from Roy’s diverse background meant there was ample opportunity to serve anything from Filipino food to soul food or American comfort food. However, his family roots and love of music helped decide the path for the new establishment.

“My family’s pretty large and when we have big gatherings like weddings or anniversaries, all of my uncles or older cousins would cook and I would be the DJ,” Roy says. “So 78

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I’ve always seen how my family caters and everyone that always used to come to our events, even to this day, all saying, ‘You should open a restaurant, food truck or something.’ And we were lucky enough that this opportunity came along.”

With his decidedly Filipino-American restaurant, Roy sources countless staples including Filipino beer, spirits, drinks, and food staples such as lumpia, pancit, and adobo.

He added that, when people come in unsure about Filipino food, he encourages them to explore some of the different items offered, especially items considered staples in the Philippines.

“What we’re trying to do is familiarize our community,” Roy says. “We’re trying to do our best to make it simple, tasty, and welcoming for them.”

With those staples, the restaurant serves up some of the most delicious food in town. With items such as the Grilled Chicken Plate ($14.99) which comes with rice and tuna mac salad, the smokey depth to the protein brings one mouthwatering bite after the other.

If you are a fan of meat that falls off of the bone without any effort, the Chicken Adobo Plate ($14.50) will never disappoint. To hit the classics, a Lumpia Sampler Plate ($12.99) is an easy choice — and with two included dipping sauces — it will be hard to stop thinking about the crispy rolls once they are gone.

The fun at That’s What I Like! Island Grill doesn’t stop with the food. With the addition of karaoke on Wednesday nights and live music and open mics throughout the week, the restaurant easily feels like a place filled with fun and family.

There is evidence of the values that started Roy on his restaurant journey all over the restaurant. Murals of Lorna’s hometown in the Philippines line the walls along with family photos; the Nicols’ son, Andrew, can be found working in the kitchen or as manager; and menu items feature nods not only to a few of Roy’s favorite songs but his parents as well.

“They’ve been telling me that, ‘Roy, you’re crazy to open a restaurant in a pandemic,’” Roy says. “But my wife and I, we follow our heart. This is what we wanted to do, so we were hard set on it.” 3236 Northwest Ave., Bellingham, 360.778.2766, thatswhatilikeislandgrill.com 

Dining Guide Taste

The Leader Block Trattoria & Bar

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.

Owner Robert Pinkley, Restauranteur/Managing Partner Roberto Trendel, and Executive Chef/G.M. Doug Elliot are excited to present you with our Summer/Fall extravaganza.

We are showcasing our newly expanded bar area, authentic rustic Northern Italian menu featuring classic regional traditional dishes utilizing locally sourced ingredients.

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.

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.

3056 CHUCKANUT DRIVE BOW, WA 98232 www.chuckanutmanor.com (360) 766-6191

Our revitalized wine list will include a vast array of Italian varietals with a significant concentration of Northwest and California wines.

The Leader Block Trattoria and Bar truly delivers the ultimate dining experience!

DOE BAY CAFÉ American 107 Doe Bay Rd., Olga 360.376.8059, doebay.com Whether you’re heading toward the San Juan Islands or don’t mind taking a trip for an unbelievable meal, be sure to make reservations at the ever-popular Doe Bay Café. Owners Joe and Maureen Brotherton have stuck to their mission of providing world-class seafood and vegetarian dishes.

INN AT LANGLEY American 400 First St., Langley, 360.221.3033, innatlangley.com If beauty were a taste, this would be it. As a guest, you’re taken on a mouth-watering culinary journey through a multi-course tasting menu. Not only is the meal a delight for the taste buds, but there are also surprises at each turn, whether it’s the presentation or the accoutrements. Each guest is served as if they

2026 Main St., Ferndale Make reservations by calling 360.306.8998 or online at leaderblock.com

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Taste

Local Find

A Vegan Haven on Four Wheels New Public Vegan Food Truck WRITTEN BY SOPHIA STRUNA | PHOTOS BY ANNA POUTOUS AND RYAN PALMER

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NNA POUTOUS, OWNER

of New Public Vegan Food Truck, knows what good food tastes like. Growing up, she always had delicious food on her table thanks to her mother and grandmother, and as an adult, she was able to try different foods in some of the biggest cities around the world.

However, after going vegetarian and then vegan around 2004, Poutous came to miss some of her favorites.

She especially missed tzatziki. The yogurt, cucumber, and garlic delicacy was part of her Greek heritage and a staple that no other vegan rendition seemed able to perfect. After taking on the task of making it herself, her tzatziki is now a key part of two of her best-selling items in her vegan kitchen on four wheels.

For Poutous, figuring out how to make that delicious vegan meal just right can be an arduous process, but one that is always worth it.

“I think, ‘Oh I want to make this, how can I figure this out?’ And I just kind of develop the recipe by testing it out,” Poutous says. “Sometimes it 80

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takes five tries, sometimes it takes 20.

Sometimes it takes a couple of days and sometimes it evolves over a few months of just working at it.”

Driven by her passion for food and cooking for others, it was in 2016 that Poutous found herself ready to jump into the food truck industry. After making the move from Sisters, Oregon, it was two years, a new permit, and a new truck later that she was officially relocated and opened in Bellingham.

While serving vegan and mostly organic, gluten-free meals, Poutous says her goal has never been to convert those who eat at her food truck into full-time vegans, since “nobody becomes vegan overnight.” Instead, her business is guided by standards she sets for her own life.

“I make my menu special because I care 100%,” Poutous says. “I don’t put anything on my menu that I don’t personally love. I’m not following trends, I follow my heart and food that I love. If I don’t love it, it’s not going on my menu.”

Poutous adds that she has seen numerous customers who aren’t

vegan or vegetarian claim her truck as their favorite spot in Bellingham. Her best-selling burger, The Gambler ($12), consists of a Beyond Meat patty topped with Violife cheddar cheese, lettuce, tomato, mayo, Portlandia classic yellow mustard, and Oregon Brineworks garlic-dill pickles all within a toasted sesame seed bun. Nestled next to a side of crispy, refined-coconut-oil-fried French Fries ($3), the meal can easily compete with any burger joint in town.

The French Fries, as well as Poutous’ self-developed tzatziki, can be found in her other most popular dishes, is the F This Year-Yo (Gyro) ($15) and the Vegan Greek Gyro Fries (half order for $10/full order for $16).

Despite having difficulty at first finding a permanent spot to park, Poutous and her truck can be found rotating between Wander Brewing or Evil Bikes given the day. After finding her place and serving Bellingham for nearly four years, Poutous recognizes that it’s been a long road, but one that has taught her a lot about herself.

“I got into it because I love food, I love to cook for people, and come up with original, tasty recipes that aren’t basic,” Poutous says. “That’s pretty much my passion.”

Check out New Public Vegan Food Truck on Instagram (@ NewPublicFoodTruck) to see where you can find a meal that ditches the dairy and meat — but never the flavor. newpublicfoodtruck.com 

Dining Guide Taste

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are the only one in the dining room. The menu is prix fixe, with an additional charge for wine pairing. Dinner here is more than just a meal; it’s an experience.

GREAT

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

A rustic metal rooster outside the entrance sets the tone. Start the day with a skillet breakfast complete with a bottomless cup of coffee. Sandwiches rule the lunch menu, and you can choose from a lengthy list of sides and customizations for most items, so you can totally have it your way.

PRIMA BISTRO French

Courtesy Saltadena Bakery

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201 1/2 First St., Langley 360.221.4060, primabistro.com A quintessential South Whidbey dining ­experience in the heart of Langley, Prima Bistro marries gourmet French cuisine and classic Northwest ingredients. 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.

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SAN JUAN ISLAND BREWING CO. American

410 A St., Friday Harbor, 360.378.2017, sanjuanbrew.com At San Juan Island Brewing Company all the brews are named after San Juan-inspired concepts, and if you can’t decide what brew to try, order a sampler. If they weren’t in the business of brewing, San Juan Island Brewery would be in the business of pizza. Order one of their wood stone pizzas and you won’t be disappointed. The thin crust is crispy on the bottom, but still soft and chewy.

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TOBY’S TAVERN Seafood 8 NW Front St., Coupeville, 360.678.4222, tobysuds.com Overlooking the scenic Penn Cove in the center of old Coupeville, Toby’s Tavern offers diners a dive bar ambience with a delicious menu of seafood favorites. Steamed and soaked in a scrumptious mix of simple seasonings, wine, and juices, Toby’s robust offering of mussels makes for a memorable visit.

TASTES

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We think it’s impossible to pick favorites at Saltadena Bakery and Cake Shop — but we will admit that the Seasonal Cream Puffs are contenders. With flavors changing monthly, you’ll never run out of new sweets to sample.

The Fettuccine Alfredo at Leader Block Wine Co. & Eatery is everything you could ask for in a pasta dish: creamy, indulgent, and extra cheesy thanks to the addition of locally produced parmesan.

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The Birch Door doesn’t mess around when it comes to boozy brunch.

Order the Bloody Mary and you’ll be rewarded with a cocktail that’s as much an appetizer as it is a drink, right down to the bacon garnish.

Banh Mi & Bubble Tea is one of Bellingham’s can’t-miss food trucks, and to understand why, we recommend ordering the Grilled Chicken Vermicelli.

The classic noodle dish is served alongside savory fish sauce, egg rolls, and vegetables.

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While Storia Cucina is a classic date night pick, their lunch menu is equally yummy. We love the Italian Job sandwich, which is piled high with meats and cheeses and pairs great with Storia’s seasonal soup.

The White Truffle Sea Scallops at 13moons Restaurant is the ultimate marriage of land and sea, featuring jumbo scallops, marsala-glazed mushrooms, and umamirich white truffle butter.

If you find yourself near the border and craving Thai food, the Pad See Ew at Chada Thai in Blaine is just what the doctor ordered. It features wide rice noodles, veggies, egg, and your choice of protein.

The Cardamom Latte at Black Fern Coffee is a morning standby these days. Black Fern’s housemade cardamom syrup is reminiscent of a Swedish bun in liquid form, except without being overly sweet.

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22-23 Season Now On Sale Vi s i t M c I n t y r e h a l l . o r g for tickets & information.

The Small Glories Friday, September 23

7:30

Capitol Comedy: Two Cheers For Democracy

October 7

The first two weekends in October, 10–5 daily.

7:30

Meet the region’s finest artists in their creative spaces at this FREE juried event.

Info & map at www.studiotour.net

COME SEE WHERE CREATIVITY HAPPENS

art! art!

Catapult: Magic Shadows Friday, October 14

7:30

mcintyrehall.org

360.416.7727

On the Mount Vernon Campus of Skagit Valley College 2 5 0 1 E C o l l e g e Wa y, M o u n t Ve r n o n

Printed maps available at locations across Whatcom County

Agenda

Courtesy of SeaFeast

Top Picks

SeaFeast

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Agenda Top Picks

SEPTEMBER Courtesy of North Cascades Bluegrass Festival

DAHLIA FESTIVAL September 2–3

NORTH CASCADES BLUEGRASS FESTIVAL September 2–4 Bellingham’s biggest bluegrass extravaganza is back!

A joint effort by the Whatcom Parks and Recreation Foundation and Bellingham bluegrass group 5 Starr Jams, the North Cascades Bluegrass Festival is a celebration of all things bluegrass. This year’s festivities include a stellar line-up of almost 20 performers and musical workshops over three days. Deming Log Show Showgrounds, 3295

Just because summer is in the rear view doesn’t mean there isn’t still plenty of beautiful foliage to see in the fall. Triple Wren Farms is hosting a festival dedicated to the beauty of dahlia flowers. The fields of the farm are home to thousands of dahlias that vary in color, size, and form. Much like the famous Skagit Valley Tulip Festival, attendees can get an up close look at the displays, meet professional gardeners, sample food truck fare, participate in a U-Pick, and of course take lots and lots of jaw-dropping photos. Triple Wren Farms, 2424 Zell Rd., Ferndale, 360.296.5056, triplewrenfarms.com

MT. BAKER VINTAGE TRAILER RALLY September 6–12 Have a vintage trailer you’d like to show off? Head to Lynden for six days of community entertainment. The theme this year is pirate (meaning you can deck your trailer to match), with rotating events like movie nights, bike and pet parades, meetand-greets, trailer trash bowling, a swap meet, and more. The Northwest Washington Fair and Event Center, 1775 Front St., Lynden, downrivertrailers.com

BELLINGHAM SEAFEAST September 17 Celebrate Bellingham’s thriving waterfront and all things “sea” at the sixth-annual Bellingham SeaFeast. Held on the third Saturday every September, Bellingham SeaFeast offers everything from local seafood vendors to water safety demonstrations. This year’s theme is “Faces of the Maritime” so go out and learn more about those who contribute to our water systems. Zuanich Park and Squalicum Harbor, 2600 N.

Cedarville Rd., Bellingham, ncbf.fun

Courtesy of Christianson’s Nursery & Greenhouse

Harbor Hoop Dr., bellinghamseafeast.org

SKAGIT VALLEY GIANT PUMPKIN FESTIVAL September 17 Kick off pumpkin season early at Christianson’s Nursery in Mount Vernon. This event is a celebration of the region’s agritourism and includes a much-awaited weighoff competition for “giant vegetable growers.” Attendees can also look forward to carnival games, a hay maze, a toad observatory, live music, and more. Christianson’s Nursery and Greenhouse, 15806 Best Rd., Mount Vernon, 360.466.3821, christiansonnursery.com

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BELLINGHAM VEG FEST 2022 September 18 Whether you’re a proud vegan or just interested in learning more about a vegan lifestyle, the Bellingham Veg Fest is the place to be. This annual festival is chockfull of local vegan-friendly food vendors, arts and crafts, and educational opportunities. Everything displayed, sold, or distributed at the event is 100% vegan! Barkley Village Green, 2215 Rimland Dr., Bellingham, bellinghamvegfest.org

BELLINGHAM BAY MARATHON September 24–25 What better way to see the beautiful scenery of Whatcom than on a run around the bay? Sponsored by PeaceHealth, the Bellingham Bay 5K, 10K, Half-Marathon, and Full Marathon take place this September and feature views of the Bellingham Bay, the North Cascades, and the San Juan Islands. Runners (and walkers) can participate in a pointto-point course, with every finisher receiving a shirt and commemorative medal. Lummi Nation School, 2334 Lummi View Dr., Lummi Island, bellinghambaymarathon.org

Events Agenda

CASINOS AARON CRAWFORD September 16, 8 p.m.

Angel of the Winds is hosting a performance by Aaron Crawford, a Seattle-based performer that combines traditional country with iconic Seattle grunge to create a never-before-heard style of music. Crawford has released four albums and performed more than 1,000 gigs. Some of his popular songs include “Evergreen,” “Heart like Hers,” and “Doesn’t Make a Difference.”

Angel of the Winds Casino Resort, 3438 Stoluckquamish Ln., Arlington, 360.474.9740, angelofthewinds.com

HELL’S BELLES September 24, 8 p.m.

Hell’s Belles are back at Swinomish Casino and Lodge for a night of rock ‘n’ roll magic. This world-famous allfemale band covers AC/DC’s greatest hits and was once endorsed by Angus Young (lead guitarist of AC/DC) himself.

After performing all across the world including Singapore, Japan, Canada, and all over the U.S., they’re here in our corner of the Pacific Northwest!

Swinomish Casino & Lodge, 12885 Casino Dr., Anacortes, 1.888.288.8883, swinomishcasinoandlodge.com

CLASSICAL BELLINGHAM SYMPHONY ORCHESTRA: POWERFUL September 25, 3 p.m.

The Bellingham Symphony Orchestra is kicking off their 47th season with a truly powerful performance “Powerful.”

“Powerful” explores the “lush romance” of Tchaikovsky and Prokofiev with performances of “Fate Now Conquers”

by Carlos Simon, “Lyric for Strings”

by George Walker, “Romeo and Juliet Fantasy Overture” by Pyotr Ilyich Tchaikovsky, and “Sinfonia Concertante”

by Sergei Prokofiev. Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com

CONCERTS CLINTON FEARON September 2, 8:30 p.m.

If you’ve ever heard of reggae band The Gladiators, you’re already familiar with the voice and talents of Clinton

Fearon. Since the age of 19, Fearon has penned several songs for the band and worked as a successful session musician in Jamaica. In 1987, Fearon brought his beats to Seattle, starting new bands called The Defenders and Clinton Fearon and Boogie Brown Band. See him perform some hits from his career, plus hear songs from his 2019 album. Wild Buffalo House of Music, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net

DAVID FRANCIS SWING BAND September 10, 7:30 p.m.

Dance the night away at Mount Baker Theatre with swing music that will get you swaying and swinging to the beat in no time. The David Francis Swing Band is a Seattle-based group revitalizing popular jazz songs from the early 20th century including those

by Frank Sinatra, Nat King Cole, Dean Martin, Sammy Davis Junior, and many more. Don’t forget your dance shoes!

Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com

ZAN FISKUM September 17, 7:30 Maple Valley Native and singer/ songwriter Zan Fiskum is showcasing her musical prowess at San Juan Community Theatre this month.

Attendees may recognize Fiskum from her performances on “The Voice” where she was a top-nine finalist. Her music has been described as “haunting and beautifully-controlled ethereal folk/pop” that has raked in more than two million Spotify streams. San Juan Community Theatre, 100 2nd St., Friday Harbor, 360.378.3210, sjtheatre.org

THEATER

RISE UP September 17, 7:30 p.m.

If you were one of the many swept away by the “Hamilton” craze, you’re sure to love this one-night musical medley. “Rise Up” is a compilation of performances featured in some of Broadway’s most famous productions, including “Hamilton,” “In the Heights,” “Rent,” “Wicked,” “Waitress,” “Dear Evan Hansen,” and more. With music ranging from hip-hop to showtunes, there’s something for everyone to enjoy.

Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com

DUDESTOCK September 17, 8 p.m.

Film fanatics can head to Mount Vernon for the return of Dudestock — a celebration of the 24th anniversary of The Big Lebowski. This 21+ event invites viewers to attend in their best bathrobe and enjoy White Russians and Sasparillas during the big screening. There will also be awards for best costumes, with the chance to win a comfy couch seat for the evening. Early birds can also enjoy Big Screen Bowling. Lincoln Theatre, 712 S. 1st St., Mount Vernon, 360.336.8955, lincolntheatre.org

MAURITIUS September 30, times vary While stamp collecting may not be at the top of your list of interesting hobbies, “Mauritius” may just change all that. Following the death of their mother, two half-sisters stumble upon a book of rare, highly sought after stamps.

In a tale of sibling rivalry, danger, and intrigue, viewers will find themselves on the edge of their seat throughout the entire performance. San Juan Community Theatre, 100 2nd St., Friday Harbor, 360.378.3210, sjtheatre.org

WANDA SYKES September 8, 7:30 p.m.

From stand-up comedy to acting and producing, Wanda Sykes has done it all.

Heralded as one of the best comedians in the field, Sykes has been entertaining audiences for more than two decades and is ranked as one of the 25 Funniest People in America by Entertainment Weekly. Gear up for her hilarious live show by streaming her newest standup special “Wanda Sykes: Not Normal” on Netflix. Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com

HEALTH AND WELLNESS LAKE PADDEN RELAY September 3 The scenic Lake Padden relay is back again in 2022 offering both in-person and DIY race paths. The race is four laps around a 2.59-mile course that can be run/walked/jogged solo or in a team of up to four people. The DIY division lets you run the course at any time, then

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Agenda Events includes live music performances, a makers’ market, kids’ fun zone, food court, zucchini car races, and much, much more. Skagit River Park, 1100 S. Skagit St., Burlington, 360.755.0531, burlingtonwa.gov

EIGHTH ANNUAL FALL CAR SHOWDOWN September 24, 9 a.m.–3:15 p.m.

Courtesy of Lincoln Theatre

It’s that time of year again. The annual fall car show is returning to the Skagit County Fairgrounds for its eighth year.

Register your car for free then stop by for a huge garage and antique sale — plus more than 140 vendors, food, live music, and more. The first 75 registered vehicles will receive a commemorative dash plaque, but all participants will get a certificate of recognition. Skagit County Fairgrounds, 501 Taylor St., Mount Vernon

Dudestock

compare your time to others through social media. Register online to secure your slot. Lake Padden Park, 4882 S. Samish Way, Bellingham, gbrc.net

THE SOMERO PROJECT 4TH ANNUAL 5K September 8, 12 p.m.

Race for a good cause at the fourth annual Somero Project 5K. The race takes place at Lake Padden and is child and dog friendly. All proceeds go to The Somero Project, a non-profit dedicated to empowering kids through education at the Evergreen Primary School in Kotolo, Uganda. Lake Padden Park, 4882 S. Samish Way, Bellingham, thesomeroproject.org

EDIBLE EVERSON BIKE TOUR September 10, 8 a.m.–6 p.m.

Get to know your local growers while on the move during this bike tour. This all-day event begins at Alluvial Farms, then journeys through a 20-mile course where bikers can meet local farms that specialize in dairy, berries, meat, and vegetables. If all that weren’t enough, participants can enjoy lunch from Holly’s Meat Pies and an on-farm dinner at Alluvial Farms. Alluvial Farms, 6825 Goodwin Rd., Everson, alluvialfarms.com

BELLINGHAM TRAVERSE September 10 Runners, mountain bikers, cyclists, and paddlers can all find something to indulge in during the Bellingham Traverse. This 86

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annual relay race is composed of a 5.5mile run, a 6-mile mountain bike, 18-mile road bike, 4.3-mile trail run, 3.6-mile paddle, and a .65-mile team trek to the finish line at Boundary Bay Brewery.

Enroll as a single competitor or join a team of up to 12 people. 2219 Rimland Dr., Ste. 301, Bellingham, 360.746.2707, bellinghamtraverse.com

SKAGIT FLATS MARATHON | HALF MARATHON September 11, 8 a.m.

For serious runners looking to qualify for the Boston Marathon, this is your chance. This “flat and fast rural course” starts on Victoria Street, just south of Burlington Edison High School. Both marathon and half-marathon roots travel through rural roads through Skagit Valley farmlands, concluding back at the high school. Runners will have six hours to complete the race and parts of the proceeds will go towards local high school sports programs and Skagit Search and Rescue. Burlington-Edison High School., 301 N. Burlington Blvd., Burlington, skagitflats.skagitrunners.org

SPECIAL EVENTS B’TOWN FALL FEST September 24–25 While the end of summer can be a bummer, there’s fun in fall to be had by all! Head to Burlington for the annual B’Town Fall Fest and find out for yourself. This family-friendly event

VISUAL ARTS ARREGUÍN: PAINTER FROM THE NEW WORLD EXHIBITION WALKTHROUGH September 10, 2–4 p.m.

The Museum of Northwest Art is hosting a walkthrough and portfolio review during “Arreguin: Painter from the New World” with Curator Matthew Kangas. The exhibit explores the works of Alfredo Arreguin, a MexicanAmerican artist whose work showcases his heritage through the commemoration and depiction of historic individuals.

The exhibit explores the juxtaposition between the artist’s abstract work and figurative images of his subjects. Museum of Northwest Art, 121 1st St., La Conner, 360.466.4446, monamuseum.org

UN/NATURAL SELECTIONS: WILDLIFE IN CONTEMPORARY ART September 10–30 The Whatcom Museum is unveiling its newest exhibit: “Un/Natural Selections: Wildlife in Contemporary Art.” Organized by the National Museum of Wildlife Art, this exhibit is an exploration of contemporary art’s use of animal imagery in works that address the human relationship to the natural world. With about 50 included works from the last 20+ years, this collection tackles themes of tradition, science, politics, and aesthetics. Whatcom Museum Lightcatcher Building, 250 Flora St., Bellingham, 360.778.8930, whatcommuseum.org

The Scene

Agenda

NW Tune-Up Festival

NW Tune-Up Festival took place July 8–10 between the waterfront and Galbraith Mountain, drawing in thousands of attendees from Bellingham and beyond. The inaugural weekend was jam-packed with activities ranging from beer tastings to bike demos, races, shopping, and performances from both local and nationally recognized musicians. At the end of each day, headliners such as The Dip, Allah Las, Wolf Parade, and Cut Chemist kept crowds dancing through golden hour, basking in the warmth of summer’s longawaited arrival. All in all, the weekend was a full-on celebration of PNW culture and recreation — and we can’t wait to do it all again next year.

Photos by Eric Mickelson

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Notes

Lasting Image

May your dreams be larger than mountains and may you have the courage to scale their summits.

HARLEY KING

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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C A S I N O

R E S O R T

100% Smoke-Free Property!