Bellingham Alive | May | 2024

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Contents

46

Burgers and Brews

Burgers and beer go together like a horse and carriage—it’s a match made in tastebud heaven! We’ve tasted some of the North Sound’s most creative and delicious burgers and paired them up with some of our favorite local pints. Whatever you’re craving, we’ve got you covered!

Photo by Anne Godenham

Photo

Taylor Hodges

Online Exclusive

One of the first places you see as you reach the nightlife in downtown Bellingham is The Orion. This galaxy-themed bar is filled with games and constellations handmade by its owner, Jonny McIntyre. Check out our website for an interview with McIntyre and the full story behind the design and build of The Orion.

Giveaway

In honor of Mother’s Day, our May giveaway is an overnight stay at the picturesque and award-winning Inn at Lynden! This stay includes one overnight classic queen room with all included amenities, plus a jar of their signature Raspberry Jam (total value more that $200!) Happy Mother’s Day!

MARCH WINNER: JILL MARSH

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

Photo by Kyle Szegedi

Photo by Briana Tuvey

TCelebrating Moms in All Their Forms

HIS MAY WILL mark my second Mother’s Day since having my son, and while he’s not yet old enough to bring me breakfast in bed (as I remember excitedly doing for my mom as a kid), I know he’ll take the opportunity to remind me that I’m loved.

Which is really the point of these holidays, right? I mean, sure, brunch is great and we all like to get flowers, but to me a birthday or ‘Hallmark holiday’ is all about the chance—and maybe a reminder—to express our feelings to the people we love. Life is hectic, and it can be all too easy to de-prioritize expressions of love and appreciation in favor of focusing instead on work and chores and social obligations. But that doesn’t mean we’re not feeling that love and appreciation.

So holidays like Mother’s Day, cheesy and manufactured as they may sometimes feel, are good reminders to pause the chaos and take a moment to reflect on everything our moms mean to us. And that goes for the people who stand in for moms, too—not all of us grew up with the privilege of having a present, loving, supportive mom, but hopefully we’ve all had someone in our lives (or multiple someones) play that part for us. I always try to remember

to send two cards on Mother’s Day: one to my mom and another to my ‘surrogate mom,’ because I’m doubly blessed.

Not that we should need a reason to pamper the loving mothers and mother figures in our lives, but Mother’s Day is a great excuse to indulge them a bit. Why not grab a massage with Mom at Little Oasis Wellness Spa in Fairhaven (p. 40) or whisk her away for a weekend on Orcas Island at the Village Inn at Eastsound (p. 22)? Or, if your mom is more of a burgerand-a-beer kind of gal, look no further than this month’s feature (p. 46) for some of the best burgers and brews our region has to offer!

If you’re looking for a great place to grab a casual-but-celebratory lunch with Mom, try the newest spot by Lake Whatcom, LakeLine (p. 76), which also serves cocktails! (And if Cinco de Mayo is more on your radar than Mother’s Day, check out our list of taco spots and great margaritas (p. 74)—El Sueñito Brewing Company has a particularly lovely indoor/outdoor space.)

As for me? I’ll probably request an extra hour of sleep, coffee in bed, and a few extra snuggles from my toddler. That’s all the pampering I need (though a bunch of tulips never goes amiss either!).

ANNE GODENHAM Editor In Chief

Tina L. Kies

Maya Heinselman

Maya has called Washington home since 2019, after moving here from Colorado to attend Western Washington University. Over the years, she has been nationally recognized for her writing across multiple platforms and is always keeping busy by writing about the world around her. In her free time, Maya enjoys cooking, hiking around Bellingham, and spending time with her cat.  p. 76

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  p. 20

Karen Timmer

Branch Broker - CRS, ABR, CNE 360-410-0848

Over 30 Years Experience Real Estate Built on Honesty & Integrity

KarenTimmer.com

Julie Trimingham

Mary Kinser

Growing up in Washington state, Mary learned early on that rainy days provided the perfect excuse to curl up with a good story. Mary is now a collection development librarian for Whatcom County Library System, where she gets to spend her days spreading the joy of reading. In her free time, she enjoys travel, board games, long walks, and baking delicious treats. She and her husband share their home with one son, one cat, and far too many books.  p. 21

Julie Trimingham is a mother, writer, and nontribal member of the Sacred Lands Conservancy (SacredSea.org), a Lhaq’temish-led non-profit dedicated to protecting Native sovereignty, treaty rights, sacred sites, and the life and waters of Xw’ullemy (the Salish Sea bioregion). Her heart is filled by the work to protect and promote ancestral place-based knowledge so that we can all learn to live here, with one another, and with Mother Earth, in a good way.  p. 24

PUBLICATIONS

Bellingham Alive

NSL Guestbook

Welcome Newcomers Guide

PRESIDENT/PUBLISHER

Lisa Karlberg

OFFICE MANAGEMENT

Jenn Miranda

EDITOR IN CHIEF

Anne Godenham

EDITORIAL COORDINATOR

Kristen Boehm

ART AND GRAPHICS MANAGER

Brandee Simons

SENIOR GRAPHIC DESIGNER

Estella Young

SALES & DIGITAL CONTENT SPECIALIST

Rebecca Lehman

WRITERS

Jessamyn Tuttle | Ellie Coberly

Amberleigh Brownson

CONTRIBUTORS

Julie Trimingham | Maya Heinselman

Mary Kinser | Kolby LaBree

Tina Kies | Nicole Miller

EDITORIAL ASSISTANTS

Sol Vandeman | Ava Boorn

Briana Tuvey

ACCOUNT EXECUTIVES

Michael Roe | Kelley Denman

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ADMINISTRATIVE ASSISTANT

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CONTACT US

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COVER Brandee Simons

THE FLOWERS OF SKAGIT VALLEY

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

I really enjoy your publication. I am from Canada and when I go south it's always lovely to see it in my box. It's always been exceptional coverage, photos, and customer service. We have tried a lot of the places you cover thanks to the magazine.

—Lyn Watson, White Rock BC

Lyn, thank you for being such a loyal reader. Our friends to the north mean so much to us—not only for your continued support of our local economy, but also for the friendship we share with so many of our Canadian neighbors.

Lisa K., Publisher

Thank you so much for providing waiting room copies for little local businesses at no charge! What an awesome gift. Everyone loves to read them and I just know we are doing our part to help promote you in return!

—Lori G., Ferndale

Aww Lori, you are welcome! And yes, you are supporting not only us but all our

advertising partners inside the magazine. Our hope is by providing these copies, your clients will find something new to discover or a restaurant to try while waiting for their appointment.

Lisa K., Publisher

Congratulations on an excellent issue. I love the range of topics and viewpoints on our Bellinghamsters of a certain age. The information is particularly germane for our active seniors, seeking out resources for staying active and remaining in Bellingham. The style piece was fun and beautifully photographed.

—Elaine Cress, Bellingham

Elaine, thank you! Patti Jordan, our elder fashionista, is near and dear to our hearts. She is an inspiration in her outlook on life, in staying connected to current technology, and how she stays active and looks to her support group to enable her to live independently at age 97.

Lisa K., Publisher

“Are you struggling to find the perfect furniture for your home? Our team of expert designers are here to help. We provide personalized design services to help you create a space that reflects your style and fits your budget. Come by Samuel’s today to schedule your consultation”

Bob & Lori Dodge Owners, Samuel’s Furniture

Rebecca Lehman

What is your role at the magazine?

I am the sales and digital content specialist. As someone who enjoys doing a bit of everything, I’ve enjoyed working with both our editorial and business development teams.

What is your background?

I moved to Bellingham in 2018 to attend Western, where I ran on the cross country and track team and worked as an editor for the Western Front. After graduation, I worked remotely for a finance firm in Seattle, helping women- and minority-owned businesses access retirement plans. When the opportunity to join Bellingham Alive was presented, I jumped at the chance to join the team and build a deeper connection with my local community.

What do you hope to accomplish in the future?

I really value the close-knit community we have in our little corner of Washington. I’d like to expand Bellingham Alive’s physical presence at community events so that we can connect with more people face to face. As the digital content specialist, I’m also working on building our social media presence and enhancing our website. More and more people are getting their information online, so I want to make sure that Bellingham Alive can engage people digitally as effectively as we do in print.

Personally, my partner and I have a dream of buying property and turning it into an event venue. We’d love to create a community gathering space that hosts celebrations from many different cultures.

What do you do in our free time?

I spend a lot of time refurbishing vintage furniture, as well as creating and selling my art on Etsy.

When I’m not doing that, I love being outside, whether that’s trail running, hiking, or working on my garden. During summers, I volunteer at the Twin Sisters Mobile Market, a great organization that connects folks in food deserts with fresh food. t

FARM TO FORK

TASTE YOUR WAY THROUGH OREGON’S MT. HOOD TERRITORY

Love experiencing different communities through food? We do, too. In Oregon’s Mt. Hood Territory, our farmers take pride in growing, raising, and creating nutrient-rich produce, meats and cheeses and can’t wait to share them with you. In fact, many offer dining experiences on their farms.

Our Table Cooperative

This regional co-op dedicates itself to fostering a resilient and interdependent local food culture. It’s not just a farm but a community hub centered around food. With an on-farm gourmet kitchen and a talented chef, it hosts a Friday happy hour, Saturday brunch and daily coffee and pastry service at its farm store. Take advantage of their farm dinners and special events listed on their calendar.

Fir Point Farms

Animal lovers may visit this farm for its miniature horses and tree-climbing goats, but it also boasts a bakery filled with delicious treats for sale in the market. It’s a great place to purchase breakfast

nom-noms or fresh sandwiches with gluten-free options for a nice picnic on their grounds.

The Kitchen at Middleground Farms

This recreational cooking school on a family hobby farm, offers cooking classes exploring fundamental kitchen and garden skills. From honing knife work to learning how to enhance meals with seasonal sauces, they guide attendees through the science behind food and why it behaves the way it does in different situations to grow everyone’s confidence in the kitchen. Check out their winemaker dinner series.

TMK Creamery + Distillery

For a one-of-a-kind experience, visit the world’s only creamery and distillery for unique culinary opportunities, such as pairing Cowcohol vodka produced from their cheeses’ spent whey with their ice cream, cheeses and pizzas. Take a self-guided tour and meet their Cowlebrities. For a behind-thescenes look, sign up for “Milking with Mark” to milk a Cowlebrity and feed a junior Cowlebrity.

Photo by Taylor Hodges

Sunny Rays or Cloudy Grays, Go Out and Enjoy the Day!

Rain or Shine Activities

WRITTEN BY ELLIE COBERLY

ON A NICE sunny day in Northwest Washington there’s a plethora of things to do: bike, swim, kayak, hike, go to the park, and so on. However here in the beautiful Pacific Northwest we find ourselves experiencing occasional bouts of moody weather (particularly in the spring). Mornings often bring rain and clouds, but might be met with a few hours of sun in the afternoon. How do you make plans when the weather can’t make up its mind? Luckily there’s lots to do in the North Sound, rain or shine!

Indulge in movement

If you’re feeling antsy and want to get outside but aren’t a fan of the cold, bring outside activities inside. The Birch Bay Activity Center offers five pickleball courts, three indoor and two outdoor, giving members and non-members a chance to enjoy moments of sunshine. You can also find basketball, badminton, volleyball, fitness dancing, yoga, and other types of activities at the Birch Bay Activity Center!

Craving a slower kind of flow? The plethora of yoga studios throughout Whatcom and Skagit are calling your name. Quantum Health & Yoga Lounge in Burlington has outdoor training workshops, indoor classes, and delicious acai bowls for a sweet post-workout treat. With warmer days on the way, the Bellingham Yoga Collective has a big windowed indoor studio and outdoor yoga classes with a waterfront view.

For those who love the rollercoaster that is Pacific Northwest weather, try taking a hike that provides decent tree coverage. Chanterelle Trail by Lake Whatcom is full of switchbacks, with a leafy roof above to protect you from rainy weather; as you near the end of your journey a wide open view awaits, hopefully accompanied by clear skies and a little sun. Fragrance Lake and Oyster Dome along Chuckanut Drive are great options for individuals seeking a dry trail that offers an open and scenic viewpoint.

Photo by Anne Godenham

Photo by Melissa McCarthy

Photo by Anne Godenham

Get your game on

Whether it’s sunny or cloudy, you can still win a prize! There are many local restaurants and breweries that host weekly trivia and offer a mixture of indoor and outdoor fun. Check out the weekly trivia nights on Thursdays at Stones Throw Brewery in Fairhaven and Wednesdays at Schweinhaus Biergarten in downtown Bellingham. Both events require a $2 buy in, but winners take home the loot! With heaters and covered hang-out areas, you can enjoy the setting sun and lively atmosphere.

The trivia fun continues over at Flatstick Pub on Tuesdays, where both the winners and losers can earn prizes. While you’re there, throw in a round of indoor minigolf, and enjoy the open windows and fresh air on sunny days. Another option for indoor or outdoor seating lies at Overflow Taps, which hosts the trivia every other Monday at both their downtown Lynden and Barkley Village, Bellingham locations.

Lounge in combination weather

A book, a bite, and a cup o’ joe always guarantee a good time. All you need is big open windows, a good book, and a cozy seat with a view. The Lettered Streets Coffeehouse in Bellingham has fun coffee flavors, fresh pastries, and great natural light that oozes through its enormous storefront windows. In Mount Vernon, Ristretto Coffee Lounge & Wine Bar has plenty of cozy window seating and is a selfproclaimed “coffee lover's dream.” Still on the hunt for welllit coffee stops? Makeworth Coffee Roasters, Caffe Adagio, and Locus in downtown Bellingham offer lovely corner window-seating, as well as outdoor lounging areas.

Take advantage of indecisive spring

Though there are times we wish the weather would just make up its mind, it's important to take note of the beautiful life and greenery it produces. Take the rain and sun as an opportunity to bring your garden at home to life.

My Garden Nursery and Garden Spot Nursery in Bellingham provide some indoor coverage while you shop around for springtime shrubbery. VW Home & Garden Center in Blaine is another beautiful stop with an enormous indoor area to select from. On rainy days, take the opportunity to bring life to a front porch, a covered patio, or a room inside your home. Feeling down about funky weather is completely justified, but don’t give up hope! There’s an endless list of things to do in the North Sound, rain or shine. Sunshine is on the way, and before you know it you’ll be missing those rainy and gray Pacific Northwest days! t

Photo by Ellie Colberly

Photo by Ellie Colberly

Photo by Anne Godenham

The 51st Annual Ski to Sea

WRITTEN BY ELLIE COBERLY | PHOTO COURTESY OF

WHATCOM EVENTS

AFTER LAST YEAR’S celebration of its 50th anniversary, Bellingham’s annual Ski to Sea race is back on Sunday, May 26. The epic 7-legged multi-sport team relay stretches 93 miles, from Mt. Baker to Bellingham Bay. Beginning at the mountain, the course runs through Glacier, Maple Falls, Kendall, Everson, Lynden, Ferndale, and Bellingham, ending at Marine park in Fairhaven.

Ski to Sea is one of the biggest single day events held in Whatcom County, and the largest multi-sport race in Washington state. The event is attended by spectators, racers, and tourists from all over the Pacific Northwest, British Columbia, and the greater United States. It consists of seven events: cross country skiing, downhill skiing or snowboarding, running, road biking, canoeing, cyclocross biking, and sea kayaking. The requirement for each team is 3-8 racers, each of which picks the legs of the race they feel they’re best fit for.

Every year, Whatcom County comes to life in honor of Ski to Sea. Fairhaven holds an all-day party, the Fairhaven Festival, which celebrates Ski to Sea and the beauty of Fairhaven, and just so happens to be during Memorial Day weekend. The celebration takes up multiple streets and is filled with live music, art vendors, a beer garden, and a plethora of tasty bites!

Though it’s ultimately a race for the finish line, viewers and participants are also encouraged to simply enjoy the experience! The event is about appreciating the life-long recreational activities that are unique to our Whatcom community. At Ski to Sea there’s a little something for everyone— the event is above all a day to marvel at teamwork, connection, and the natural wonders of Whatcom County. Whatcom Events/Ski to Sea, 2227 Queen St., Ste. 6, Bellingham, 360.746.8861, skitosea.com t

American Mythos

Numerous hamburger origin stories come out of American cities in the late 1800s and early 1900s. Hastily made beef sandwiches, squished meatballs, and other inventions of necessity make up the majority of these early claims. Louis Lassen is often credited with officially creating the first hamburger.

The Gathering of the Eagles, Coast Salish Day

ESQALPH ETSE KWELENGSEN, the Gathering of the Eagles, is a mini canoe journey through the ancestral lands and waters of the Lhaq’temish people. It’s returning this May for it’s fourth year.

“These waters were our ancestral highways, these were how we traveled from village to village throughout the islands,” says Sul ka dub Freddie Lane, who leads the group conducting the journey alongside the Alliance of Earth, Sky, and Water Protectors.

The 2024 Gathering of the Eagles will be May 19-27, including events after the canoe journey ends. Canoe families will include folks from Carvers Camp in Tacoma, Chief Leschi Schools in Puyallup, Kingfisher of Orcas on Orcas Island, and the Hawaiian Voyaging Canoe Society. Their week-long journey will begin at Anacortes and travel through the San Juans, Lummi Island and Nation, and end in Bellingham. Along the way, islanders will host potluck-potlatch style celebrations.

That final stop in Bellingham is special. Planned for May 25 to coincide with the Ski to Sea festivities, the canoes will land in Waypoint Park for Coast Salish Day. This communityuniting celebration will feature concerts, speakers, food and vendors, and cultural exchange. Lane says he’s been working towards an event like this in Bellingham for 22 years, “a whole generation.”

“Everybody’s welcome—bring your own chair, come down and witness a little bit of how we come ashore, our protocols,” says Lane. “See what we’re trying to do on a grassroots level.” To donate towards the Gathering of the Eagles and Coast Salish Day through Friends of the San Juans, go to sanjuans.app.neoncrm.com/forms/canoe-journeygathering-of-the-eagles KRISTEN BOEHM

Gaining the Name

We see the English begin attributing the “Hamburg” appellation to ground and minced meat dishes in the 1700s. A “Hamburg sausage” is a heavily spiced and smoked sausage of ground beef, and a “Hamburg steak” is a “slab” of ground beef mixed with onions and breadcrumbs.

E N Valley Farmers Market

WRITTEN BY ANNE GODENHAM | PHOTO COURTESY OF JESSE JOHNSON

IF YOU’VE LIVED in the Everson area for a while, you’re probably used to driving into Bellingham to go to the farmers market—buying produce and goods from the farms that surround your home in the Everson/ Nooksack/Sumas area, but having to travel to do so. It’s understandable that you might be frustrated by that. Jesse Johnson was past being frustrated; she was ready to act. In May 2022, she decided her city needed a farmers market, and the E N Valley Farmers Market was born the very next month.

As they head into their third year, the market is thriving and growing. Much beloved by local producers and customers alike, it’s held every Sunday from May through September and aims to have at least half their booths be food-focused. They’re also working to offer SNAP or EBT benefits this year, to support lower-income families in the community. Each week of the month has a theme: the first Sunday of each month is “wellness,” the second is “young entrepreneurs,” the third is “art walk,” and the fourth is “music.” The market often includes live music, food trucks, and face painting.

The E N Farmers Market is held at Everson Park May through September, every Sunday from 10 a.m. to 3 p.m. 201-205 Lincoln St., Everson, envalleyfarmersmarket@gmail.com, facebook.com/people/E-NValley-Farmers-Market t

Classical Origins

Modern food histories trace hamburgers back to “isicia omentata,” an ancient Roman dish more meatball than meat patty. It was made of minced and ground meat with pine nuts, spices, wine, and garum.

Burger

Boom

Tasty and convenient, burgers grew in popularity and variety. Early American fast-food restaurants made smaller and thinner patties. White Castle, the first fast food burger joint, is considered the creator of the slider.

Upgrade Your Flagpole at Wally’s

WHETHER YOU NEED a fresh “Old Glory” for Memorial Day weekend or you’re looking for a specific international or military flag, Renate Whaley at Wally’s Barber Shop has you covered! Whaley has been selling flags for over 40 years, first at a shop in Lynden and more recently at the downtown Bellingham barber shop where her husband cut hair for 20 years (he recently passed, but his legacy continues at Wally’s under Whaley’s management). In addition to the largest variety of flags in Whatcom County, Whaley also stocks military memorabilia such as hats and patches—if you want it, chances are she’s got it! Obsessed With Flags & Gifts, 314 E. Holly St., Ste. 100, Bellingham, 360.647.0807 ANNE GODENHAM

Smashing Patty Convention

Mid-20th century, cooks found that smashing the patties flat on a griddle or flattop increased the meat’s sear (which meant bigger flavor), created crispy edges, added crunch to a normally squishy bite, and decreased cook time, all leading to happier customers.

Offering Safety and Function to Individuals with Disabilities for Two Decades

Brigadoon Service Dogs

WRITTEN

AND PHOTOGRAPHED

BY TINA L. KIES

SINCE OPENING ITS doors in August 2004, Bellingham-based nonprofit Brigadoon Service Dogs has placed more than 100 trained service dogs within the Pacific Northwest, aiding and enhancing the lives of their handlers who live with diverse abilities.

“Every dog that we place is a Whatcom County success story,” says Kevin M. Ryan, executive director of Brigadoon Service Dogs. “We’ve seen a growing need in our community for the services that we offer, and we’re grateful to be a trusted part of the solution.”

Brigadoon Service Dogs provides trained service dogs for veterans, children, and adults with physical, developmental, and behavioral health disabilities. Assistance Dogs

International (ADI) certified since 2014, it is one of very few organizations of its kind in the state that will see children under the age of 18 whereby, on a case-by-case basis and with support, teenagers are granted solo-handling opportunities.

“When an individual has been accepted into our program, we take that client on for life,” adds Ryan. “Our role is to fill the gap between safety and function for our clients.”

Brigadoon receives 12-15 puppies a year.

“All the puppies we receive are purpose bred dogs that feature specific characteristics deemed beneficial for service-oriented lives,” says Shawn Crincoli, dog program manager at Brigadoon.

From eight to 10 weeks of age until each puppy is about six to eight months old, Brigadoon relies heavily on volunteer “puppy raisers” to act as foster handlers until the puppies are of age to move on to the next phase of preparation. Puppy raisers are

the first very important step in successfully raising and placing a dog with their future human. During this time, puppy raisers are provided weekly training classes on how to properly raise a puppy, including socialization techniques, exposure to positive interactions, and fundamental cues like come, sit, down, and stay.

“We can’t emphasize enough the importance of our puppy raisers,” adds Crincoli. “Securing additional help in this area from interested community members is essential to the success of our program.”

“The purpose of a service dog is to mitigate the disability of its handler,”

—Dan Sammons, director of site operations at Brigadoon

Once a Brigadoon puppy has reached about nine to 12 months of age, they depart their puppy raiser’s home and are then matched with another volunteer trainer within one of four participating Washington State prison programs. In this environment, the dogs are housed with inmate participants for three-month terms and trained for basic good manners under the supervision of a Brigadoon trainer.

“The purpose of a service dog is to mitigate the disability of its handler,” says Dan Sammons, director of site operations at Brigadoon. “From their arrival to when they graduate from our advanced training program, our dogs are intentionally taught appropriate public behavior so that each service dog team is prepared to function effectively and safely.”

In December 2023, Brigadoon relocated its headquarters to a new facility in Bellingham with more than two acres of buildable land to accommodate the organization’s desire and need to grow. Plans are already underway for purpose-built kennels that allow for easier indoor and outdoor accessibility and reduced aggravating stimuli for the dogs.

“So far in our 20th anniversary year, we’ve been focused on settling into our new space, getting organized, and building a foundation for our future,” concludes Ryan. “We’re also focused on meeting our critical resource needs and collaborating with those in our community who are dedicated to the outcome as much as we are.” 6401 Old Guide Rd., Bellingham, 360.733.5388, brigadoondogs.org t

Book Reviews

WRITTEN BY MARY KINSER

Literary Events

May 3, 2–3 p.m.

The Fiction Collective/Fiction Collective 2’s 50th Anniversary Village Books, 1200 11th St., Bellingham 360.671.2626, villagebooks.com

“The Kamogawa Food Detectives” by

Hisashi Kashiwai

From childhood favorites to special meals with friends or family, few things bring us back to the past as immediately as the smell or taste of a particular dish. But sometimes foods become lost to time and circumstance, and that’s where Nagare and Koishi Kamogawa come in. From their unassuming restaurant in the backstreets of Kyoto, the fatherdaughter team runs a side business recreating significant culinary experiences in order to help clients relive treasured memories, resolve past issues, and move forward into their future. Working from scant details, Nagare and Koishi deliver healing and hope in the form of beloved dishes, earning them a host of grateful customers in the process. This charming novel was a smash hit in Japan before making its way to the U.S. It’s the perfect light read for those who love stories of food, family and connection—just be sure to have your own comfort foods at the ready!

The Fiction Collective was founded in 1974 by authors hoping to avoid the evergrowing machine of commercial publishing. Revamped in 1989 as Fiction Collective 2, authors in this publishing collective make all their own business and editorial decisions. Celebrate 50 years of independence with four Fiction Collective 2 authors performing readings at Village Books!

May 4, 5–9 p.m.

Skagit River Poetry Foundation’s Annual Auction – “May the 4th” Be With You Hillcrest Park Lodge, 1717 S. 13th St., Mount Vernon Join the Skagit River Poetry Foundation for their annual auction in support of their efforts to inspire young minds and improve literacy through verse by hosting resident poets at high schools around the valley. May the force (of poetry) be with you!

May 11, 1–2:30 p.m.

Book Launch: Cheryl Grey Bostrom, “Leaning on Air” Lynden Library, 216 4th St., Lynden 360.354.4883, wcls.libcal.com

“The French Ingredient: Making a Life in Paris One Lesson At A Time” by

Jane Bertch

Midwesterner Jane Bertch wasn’t much of a world traveler when her job in finance took her overseas. But after spending several years in London, she felt ready to sign on to life in Paris. It wasn’t long before she fell in love with the city—and with the idea of opening her own business there. Together with her partner, Jane embarked on what seemed an impossible dream: starting a cooking school for tourists. In this warm and engaging memoir, Jane relates her journey to opening Le Cuisine Paris with no culinary background and only a few connections. She faces a host of obstacles, some of which she expects (the famously thorny French bureaucracy) and others that come out of nowhere, like complaining neighbors, pandemic lockdowns, and even a surprisingly significant Dijon mustard shortage. Through it all, Jane keeps pushing on. Readers will be enchanted by her drive to turn Le Cuisine into a world-renowned destination for foodies. Full of candor, wit, and plenty of butter, this can-do memoir is a can’t-miss read.

Whatcom County author Cheryl Grey Bostrom is back with “Leaning on Air,” the sequel to her award-winning novel “Sugar Birds.” Characters Celia Burke and Burnaby Hayes return in a tale that explores nature, human behavior, and how the two intertwine. Book purchases will be available through Village Books at the event, and you can even get your copies signed!

This Month in Bellinghistory

WRITTEN BY KOLBY LABREE OF BELLINGHISTORY TOURS WITH THE GOOD TIME GIRLS

May 9, 1939: County deputies seized pinball machines from the Horseshoe Smoke Shop and proprietor Harry B. Pettyjohn was arrested on a charge of “possession of a gambling device.”

May 16, 1879: The people of Whatcom were agitating for a wagon road to be opened to Mount Vernon.

May 23, 1903: The Fairhaven city council ordered that refuse and garbage, excepting fish and meat market waste, be dumped into the bay at the foot of McKenzie Avenue.

Innovative Sustainability from Eastsound’s Newest Inn

The Village Inn at Eastsound

WRITTEN BY KRISTEN BOEHM | PHOTOS COURTESY OF VILLAGE INN AT EASTSOUND

ONE OF THE most important parts of any getaway is your temporary home away from home. The new Village Inn at Eastsound, opened in 2023, is a fantastic home base for your Orcas Island escape.

The Village Inn sits near the entrance to Eastsound’s urban center. It’s just a short walk to any of the village’s businesses, and about a 20-minute drive to most locations on the island, whether you’re interested in Moran State Park in Olga or the marina in Deer Harbor.

Islanders and Owners Mariah and John Dunning also own and operate Northwest Island Escapes (the largest vacation home rental agency in the San Juans) and Windermere Orcas (the largest real estate office on Orcas Island). The idea for the hotel hatched when they went to build a new “forever home” for Windermere Orcas.

“We felt like this was really our legacy property,” says Mariah. “We thought, ‘If we're going to undertake a construction project like this, what's the best use for the property?’”

As a result, the new building at 217 Main Street has a top floor with eight lavish king-sized studio rooms—all with sofa beds and two work spaces—and a large common Living Room, Windermere real estate offices in the middle, complete with a balcony lounge accessible to hotel guests, and a garage floor for convenient, onsite parking (with complimentary electric vehicle charging stations, which was a lifesaver for me during my visit).

The Dunnings’ hospitality experience from Northwest Island Escapes and their own travels influenced their choices of amenities, and they offer everything for their guests’ comfort. Luxurious Simmons Napa Black mattresses, radiant heat flooring in the bathroom, and 48’’ electric fireplaces bring the wow factor. Bespoke furniture and furnishings, local art on the walls, high-quality linens and robes, and deluxe toiletries from Bee Kind establish the charm and care behind

the Village Inn. Additional amenities like a pack-and-play for little ones and a doggy care package are available, to account for all members of your traveling party.

The Dunnings made every effort to build and maintain the Village Inn sustainably, choosing innovative materials and doing their part to be good stewards of the island and for the next generation.

“All the carpets are made from recycled water bottles, and according to our calculations, we saved 588,000 water bottles from going into the landfill by using that carpet. All the metal frames and the fire doors are made from salvaged cars. Of course, [we use] all eco-friendly cleaning products,” says Mariah. “It was all those kinds of details that we really put a lot of thought into.”

As a guest, you have access to the Living Room, a common area for guests with a huge picture window looking out onto Main Street and Fishing Bay. The Living Room has a fridge and freezer stocked with drinks and snacks, dry breakfast foods and snacks for your travels, a still and sparkling water dispenser, ice, and even games to play! I was especially impressed with the agenda I found printed and left in the Living Room with events and specials to take advantage of around town. Such a nice personal touch!

To learn more about the sustainability, convenience, and comfort of staying at the Village Inn at Eastsound, head online or call. 217 Main Street, Eastsound, 360.851.9067, villageinn-orcasisland.com t

Since Time Immemorial

Steven Solomon, Sr.

WRITTEN BY JULIE TRIMINGHAM | PHOTO BY DANI WINTERS PHOTOGRAPHY

SINCE TIME IMMEMORIAL is a recurring series featuring community members whose families have been here since time immemorial. The ancestral knowledge carried by Lhaq’temish, Nooksack, and other Coast Salish peoples is knowledge about how to live in our shared home in a good, life-sustaining way. We live in a time when we need to restore our relationship with Mother Earth and with one another. We are grateful for these stories, told in the words of each featured individual.

Steven Solomon, Sr. is a Lummi tribal fisherman. He has served as an elected member of the Lummi Indian Business Council and of the Lummi Nation Fisheries and Natural Resources Commission. He is deeply involved in Lummi hatcheries, and is featured in the forthcoming documentary film “Scha’nexw Elhtal’nexw Salmon People: Preserving a Way of Life” from Children of the Setting Sun Productions.

My traditional name is Tla kalin Ces-xen. Ces-xen clan. Christian name is Steven Solomon. I’m a lifelong resident here on Lummi Nation. I seen many things, witnessed many changes. No changes more evident than there is today with global warming. Low fish returns, weather is completely haywire—we’re losing habitat faster than we can restore it. The fish need our help.

I’m wondering, Steve, because we’re standing here today in your yard and we’ve got all these nets in front of us. Can you tell us what you’re doing with the nets? Oh, I’m just sorting through them, seeing which nets we’re going to be using for every species of salmon that we got. I got seine web to go through and take out the good pieces and create another beach seine. I’ve got every size gill net you could think of for salmon. I keep 1000 fathoms of net for Sockeyes, Silvers, Chum, and King.

So there’s a different kind of net for each type of fish?

Yes, the mesh is different sizes. We seen the sizes in the Sockeye net go down. Before Boldt* come along, we were fishing five and a half which would catch the big Humpies and Sockeye. And then when they reaffirm Boldt in ’79, everybody was using five and an eighth. Right now today, guys are fishing four and three quarters and four and seven eighths. The fish are smaller. Kings are the same way. I used the eight-inch mesh for 20 years but now I got my eight-inch over there in that tote and you know it’s just gonna be a museum piece.

Talking about nets makes me think about reefnet, the beautiful Lhaq’temish way of fishing where the fish come to you, in a net that you’ve made to look like the safety of eelgrass.

It’s like catching fish with a makeshift basket. You just pull up the bunt end when the fish come rolling over the crown. My grandfather would have 10,000 Humpies before noon in his site. They had reef canoes that would hold 5,000 fish. 5,000 in one canoe! That was a big piece of wood.

Reefnet brings on a different dynamic of sustainability. You can, in essence, be a monitor. You can be selective and let the protected fish go without even touching them, you just push the cork line down and shoo them out like shooing the chickens out the door of a chicken coop.

What sxwole (reefnet) means to the community is really knowing who you are, where you come from, and where you’re going. Grandpa Felix told us about all the sites that they used to fish. Each family had seven different locations. Reefnet has an identity that goes along with the family and the site. The onset of traps really forced the reefnets out, but we’ll eventually go back to it. It’s who we are.

How old were you when you started fishing?

Probably six or seven, when I could start to remember. When I was 9, 10, 11 years old I was helping our grandmother fish while all the men left to go to Alaska.

You spent a lot of time with your grandparents?

We’re just the echoes of our past. All the values that I’m carrying today come through my grandparents. My grandparents give me them echoes, and I got teachings and messages to rely on. We take everything in reverence. If you have to go out and get one of those heifers or the pig or chickens for the family, we thank them for giving their life up to so that we may live.

When you’re not working, what do you like to do?

I like to spend time with the kids, and have a barbecue. Marshmallow s’mores. Let the kids play on the beach. My fondest memories are going over to West Shore with all of our cousins. My grandpa owned the property, he had a road right down the beach. He had a horse and buggy, he could take the buggy down there. When the tide was out, it heated that sand up, and when the tide come in, that was the warmest water you ever wanted to be in. A lot of the parents will just bring some soap and make their kids wash up because it was so warm. It was a place of gathering.

Hy’shqe for your time and for sharing some of your story, Steve! t

*The Boldt Decision of 1974 reaffirmed the rights of Treaty tribes to half of the total harvestable catch of fish, and to fish in their usual and accustomed territory, not only on designated reservations.

POLLINATORS KEEP OUR planet colorful and bright, so let’s celebrate the birds, the bees, and the butterflies with the plants they love! It’s important to incorporate plants that are native to the biodiversity of the Pacific lowland mixed forest. Let’s get pollinating! t

1 Hairy Honeysuckle

From June to August this vine plant will attract hummingbirds to your garden sanctuary. With pink and pink-tinged yellow blooms, this beautiful vine needs partial shade to grow to its full potential. Kent’s Garden & Nursery, 5428 Northwest Dr., Bellingham, 360.384.4433 kentsgardenandnursery.com

2

Wild Strawberry

In the late spring and early summer, the white flowers of this plant call out to birds and bees that a new crop of wild strawberries is soon to come. In full to partial sun, this berry graces the ground with the reward of bright red sweet berries. My Garden Nursery, 929 E. Bakerview Rd., Bellingham, 360.366.8406, mygardennursery.com

3

Pacific Madrone

The bark of this tree is a showstopper, as the bright burnt red reveals a hypnotizing limegreen inner bark. The bark can be used to make tea, and the berries can be turned into cider or eaten fresh from the tree. Plantas Nativa, 315 E. Champion St., Bellingham, 360.715.9655 plantasnativa.com

4

Huckleberry

A shrub for all species of pollinators and a treat for humans too, the huckleberry, with its clusters of pink and white flowers, is a symbol of spring and summer. In the sun or partial shade, these berries will add a sweet or tart flavor (depending on color) to your garden. Garden Spot Nursery, 900 Alabama St., Bellingham 360.676.5480, garden-spot.com

5 Western Columbine

From April through June, these bright red flowers with yellow accents attract hummingbirds and bees. These almost alien-looking flowers add something interesting to your beautiful garden. My Garden Nursery, 929 E. Bakerview Rd., Bellingham, 360.366.8406, mygardennursery.com

Come Aboard This 100th Birthday Party Schooner

Zodiac Open House

WRITTEN BY SOL VANDEMAN | PHOTOS BY TAYLOR HODGES

AHOY! ONE OF Bellingham’s oldest ships is turning 100, and you’re invited. The Schooner Zodiac is hosting an open house on May 19 to celebrate the vessel’s centennial birthday. The celebration will be held upstairs of the Bellingham Cruise Terminal and aboard the Zodiac, allowing you to experience a piece of history. Displays and presentations will also allow you to learn more about the Zodiac’s history.

The Schooner Zodiac was built in 1924 as a private yacht for the Johnson & Johnson pharmaceutical heirs. In its first few years, the Johnsons sailed the vessel up and down the East Coast and across the Atlantic. After the Johnsons, the Zodiac was handed over to multiple different owners over the years, until it reached its final home in Bellingham. In the 1970s, the Vessel Zodiac Corporation was formed to restore and maintain the Zodiac, which now operates as a charter boat.

The Zodiac currently offers cruises and charters, including day sails, multi-day sails, and private charters for special events. Many of their day sails are brunch or dinner events, providing a delicious meal with a side of beautiful coastline views. Vessel Zodiac Corporation, 355 Harris Ave., Ste. 104, Bellingham, 206.719.7622, schoonerzodiac.com t

SPOTLIGHT MAY TOP PICKS

MAY THE 4TH BE WITH YOU

May 4

Throw on your best Star Wars-themed costume and head on down to the Corner Taphouse for a riotous good time worthy of the Mos Eisley cantina! Acoustic duo Jeff & Tara Ingrum, AKA Jupiter’s Trail, will be playing a mix of classic covers and original songs—all extremely sing-along-able. 6 p.m.–8:30 p.m., Corner Taphouse, 1125 Finnegan Way, Ste. 103, Bellingham, 360.656.5939, cornertaphouse.com

SKAGIT COUNTY SPRING FAIR

May 18

Celebrate the good times at The Skagit County Spring Fair! This one-day event will have carnival games and prizes, a craft market, a photo booth, plenty of food (including a coffee and drink bar), and more. Best of all, entry is free! So bring the whole family out to the fairgrounds for a fun-filled day. 10 a.m.-7 p.m., Skagit County Fairgrounds, 501 Taylor St., Mount Vernon, 360.416.1350

BRYAN BIELANSKI

May 6

Bryan Bielanski describes himself as “[if] Nirvana and the Beatles had a kid together who became an acoustic rock singersongwriter”—which sounds like the perfect music to listen to while sipping a Kulshan lager! Inspired by the likes of Tom Petty and REM, Bielanski’s been touring for over a decade, and now he’s coming to Kulshan’s Sunnyland location. 7 p.m., Kulshan Brewing Company, 2238 James St., Bellingham, 360.389.5348, kulshanbrewery.com

BOTANY WALK AND PLANT IDENTIFICATION

May 25

Non-profit Cloud Mountain Farm Center is so much more than a nursery and commercial farm—they also provide education to budding farmers and home gardeners alike. This particular class is all about plant identification: students will learn botanical terminology, plant family patterns, and identification keys, then apply that education on Cloud Mountain’s property. 1–3 p.m., Cloud Mountain Farm Center Main Farm, 6906 Goodwin Rd., Everson, 360.966.5859, cloudmountainfarmcenter.org

NERD TOUR 2024

May 30

Have you ever seen a comedy show made up of five brainiacs? This touring group out of Oregon consists of Marietje Hauprich, Naomi Fitter, Sarah Hagen, David Kildal, and Todd Basil, STEM “professionals, enthusiasts, and all-around nerds,” aiming to make you laugh at math and science (and other things, too).

6:30–8:30 p.m., The Blue Room, 202 E. Holly St., Ste. 301-401, Bellingham, 425.289.9258, blueroombham.com

THUNDERSTORM ARTIS

May 2

Are you a fan of “The Voice”?

The Wild Buffalo has you covered! Season 18 finalist Thunderstorm Artis is coming to Wild Buffalo this month. Originally from Oahu, Artis is a singersongwriter whose music touches multiple genres, including folk, rock, soul, and country. On top of his TV performances, he’s also shared stages with musicians the likes of Train, John Legend, and Jack Johnson.

8 p.m., The Wild Buffalo, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net

THE CASCADIAN CREATURES TALENT SHOW

May 3-5

This new production is a modern day PNW fairytale from local performance group Cirque Cadia and The Bellingham Circus Guild. The fairies, gnomes, and other enchanted creatures of Cascadia need to win over some constructionhappy humans to save their home, and what better way than a fantastical talent show? All-ages are welcome and costumes are encouraged at this magic-steeped spectacular! Bellingham Circus Guild, 1401 6th St., Bellingham, bellinghamcircusguild.com

PETUNIA AND THE VIPERS

May 3

One of Canada’s best bands, Petunia and the Vipers, is coming to Conway Muse. Petunia and the Vipers has toured in the U.K., Canada, and parts of the U.S. They pull influence from multiple genres, including country, French cabaret, punk, and folk, leading to music that lands somewhere “between 1920s and steampunk.” 8 p.m., Conway Muse, 18444 Spruce St., Conway, 206.799.1179, conwaymuse.com

SCOTTY MCCREERY

May 3

The winner of the 10th season of American Idol is coming to the Tulalip Resort Casino for a performance in the Orca Ballroom for those 21+. This country talent has won multiple awards for his music and is now on tour, showcasing his hit 2021 album, “Same Truck.” His new release and fifth studio album, “Rise & Fall,” is scheduled to come out on May 10. 8 p.m., Tulalip Resort Casino, 10200 Quil Ceda Blvd., Tulalip, 888.272.1111, tulalipresortcasino.com

24TH ANNUAL CHILDREN'S ART WALK

May 3-18

Allied Arts of Whatcom County is hosting their 24th annual Children’s Art Walk in downtown Bellingham. Whatcom County students will be displaying their artwork to celebrate the arts in schools! On May 3 from 5-8 p.m., join in on the opening reception at the Allied Arts gallery and enjoy music and activities for kids and adults. The art will stay up through May 18. Allied Arts of Whatcom County, 1418 Cornwall Ave., Bellingham, 360.676.8548, alliedarts.org

TULIP RUN

May 4

Get outside, move your body, and engage with your community at the 38th annual Tulip Run! Enjoy the beauty of Skagit Valley with either a 10k or a 2 mile run. Whether you want to achieve a new personal record or take a stroll with friends, the Tulip Run is fun for everyone—and the 2 mile course is totally flat, great for pushing strollers! 9 a.m., Skagit Regional Airport, 15400 Airport Dr., Burlington, tuliprun. skagitrunners.org

BIRCHWOOD GARDEN CLUB

PLANT

May 4

SALE

Birchwood Garden Club’s annual Plant Sale is not to be missed for gardeners and plant lovers! Club members will be offering plants they’ve grown themselves at bargain prices, and you can rest assured all of the plants are suited to thrive in our local climate. Arrive early to this cash-only event, as plants have been known to sell out in the first hour! 11 a.m.-2 p.m., Bellingham Public Library, 210 Central Ave., Bellingham, birchwoodgardenclub.org

DRAW THE FOREST

May 4

Local artist and art educator, Trish Harding, will be teaching a class at the Museum of Northwest Art to prepare folks for plein-air painting. Participants will create strong charcoal sketches of forests from photographs before rendering further with the application of color. Although the focus is on fundamentals, all skill-levels are welcome and all materials will be provided. 10 a.m.-12 p.m., Museum of Northwest Art, 121 1st St., La Conner, 360.466.4446, monamuseum.org

SPRING CAR SHOW

May 5

Vroom vroom! It’s springtime, which means it’s also car show time. Whatcom County Cruising Association is putting on a car show at Les Schwab Tire Center in Ferndale. Come see an impressive array of makes and models, even motorcycles! There will be prizes, a raffle, and a 50/50 draw. 9 a.m.-2 p.m., Les Schwab Tire Center, 1731 Labounty Dr., Ferndale, 360.820.3124, whatcomcountycruisingassociation.org

LAS CAFETERAS

May 5

Need Cinco De Mayo plans? Las Cafeteras is coming to Wild Buffalo on May 5! These “modern day troubadours” hail from the Eastside of the Los Angeles River. They mix Afro-Mexican rhythms, electrified traditional instruments paired with electronic beats, and impactful rhymes to tell stories. Las Cafeteras has also performed all around the world, including in New Zealand and Montreal. 7:30 p.m., Wild Buffalo, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net

MOM & ME SKATE DATE

May 5

Calling all moms! Burlington Parks & Recreation is reserving the whole rink at Skagit Skate for you and your kids. Enjoy a night of skating with glow sticks, goodie bags, and sweet treats. All these AND skates are included in your ticket, but the event is presale only, so get your tickets on Burlington Parks & Recreation’s website before you attend. 5:30 p.m.-7:30 p.m., Skagit Skate, 390 Cedar St., Burlington, 360.755.9649, burlingtonwa.gov

QWANQWA

May 8

Psychedelic Ethiopian rock band, QWANQWA, is coming to The Shakedown! The band pulls from traditional sounds of the East African regions of Ethiopia and beyond with an experimentalist twist. This exciting show will range from quiet and intimate to loud and wild. Arrive early to support the opening musician, Bellingham local Devin Champlin! 8 p.m., The Shakedown, 1212 N. State St., Bellingham, 360.778.1067, shakedownbellingham.com

CHRIS PUREKA

May 10

If you like Bruce Springsteen or Patty Griffin, you’ll like Chris Pureka. This Portland-based independent singersongwriter is coming to the Shakedown in downtown Bellingham this month. Over their 20-year career, Pureka has united the folk, americana, and indie rock genres, and maintained a dedicated fanbase with their authenticity, depth, and impressive vocals. 8 p.m., The Shakedown, 1212 N. State St., Bellingham, 360.778.1067, shakedownbellingham.com

THE CHER SHOW

May 15

Are you a Cher fan? Honestly, who’s not? While seeing the icon in concert might be out of reach, experiencing 35 of her top hits and a ton of gorgeous Bob Mackie gowns isn’t. The Cher Show is a musical that tells the story of Cher’s incredible life, examining her six decades of stardom through acting, singing, and dancing to a score of her music—it’s a guaranteed win! 7:30 p.m., 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com

FUN WITH THE FUZZ 5K

May 4

This 5k is more than a race! Fun with the Fuzz’s mission is to support families of fallen officers by raising funds. All of the money raised is donated directly to the Behind the Badge Foundation. Over 10 years more than $338,000 has been donated. 9 a.m., Bellingham Police Department, 505 Grand Ave., Bellingham, funwiththefuzz5k.com

SONGS OF SHADOW AND LIGHT

May 18-19

Open yourself up for a journey to hope at the Orcas Choral Society’s spring concert, featuring the music of contemporary British composer John Rutter and conducted by Artistic Director Bruce Langford. The mood starts dark and moves into light, leaving listeners hopeful about humanity’s chance for a new beginning. The weekend includes two shows, one on Saturday at 7 p.m. and the other on Sunday at 2 p.m. Orcas Center, 917 Mount Baker Rd., Eastsound, 360.376.2281, orcaschoralsociety.org

BCMS AT THE HOTEL LEO: “SOUNDSCAPES”

May 19

Let the Bellingham Chamber Music Society surround you with intense, encompassing soundscapes during this spring performance. The pieces feature somewhat unexpected instrumental combinations, with compositions that take you on curious, heartfelt journeys—the first piece in the show is Debussy’s “Sonata for Flute, Viola, and Harp,” if you’d like an example of what to expect. 3 p.m., Hotel Leo Crystal Ballroom, 1224 Cornwall Ave., Bellingham, 360.746.9097, thehotelleo.com

CASCADE JUGGLING FESTIVAL 2024

May 17-19

If you’re into rhythmic arts of any kind, the first annual Cascade Juggling Festival is the premier event for you this May. The Bellingham Circus Guild and prop-manipulating circus artists from all over will come together for a weekend of workshops, jams, and an invitational revue Gala on Saturday night! Dancers, flow-artists, and appreciators are welcome to join in the fun. Bellingham Circus Guild, 1401 6th St., Bellingham, cascadejugglingfestival.org

PREY TAXIDERMY AT THE WHATCOM MUSEUM

May 31

The Whatcom Museum is home to almost 500 taxidermied birds, and this month you can learn even more about them—and about taxidermy in general—at a viewing of “Stuffed,” a documentary about taxidermy through the stories of contemporary artists. Afterward, one of those artists, Allis Markham, will answer questions and show audience members a range of taxidermy specimens. 6:30-9 p.m., Whatcom Museum, 121 Prospect St., Bellingham, 360.778.8930, whatcommuseum.org

Skagit Habitat for Humanity’s Raise the Roof Gala & Benefit Auction

For more events and shows, visit BellinghamAlive.com/events

On March 9, Skagit Habitat for Humanity hosted its annual Raise the Roof Gala & Benefit Auction. This Venetian-styled evening at Swinomish Casino and Lodge provided a celebratory reason for Skagitonians to get together and “unmask the path to affordable housing.” The evening featured dinner, drinks, live music from the Skagit Symphony’s Brass Quintet and other live entertainment, silent and live auctions, raffles, and more. The guests, almost 200 strong, raised $50,000 towards Skagit Habitat for Humanity’s Homebuyer and Habitat Helpers Programs over the course of the evening. The programs help to build and maintain affordable housing in Skagit County. The evening featured Skagit Habitat for Humanity’s 43rd homebuyer, Cinthia, as an honored speaker, and she described the beneficial impact the Homebuyer Program has had on her family. Kristen Boehm

Photo courtesy of Habitat for Humanity

Photo courtesy of Habitat for Humanity

Photo by Ellie Coberly

PAVÉ Jewelry & Design

WRITTEN AND PHOTOGRAPHED BY ELLIE COBERLY

The Shop

In the heart of Mount Vernon lies PAVÉ Jewelry & Design, a tucked-away gem. The sparkling window displays catch the eyes of passersby as they explore the historic downtown streets. Inside, the sleek and modern design gives way to precious stones, jewels, gold, and silver accessories.

The full-service shop specializes in the creation of custom pieces, striking consignment, and jewelry maintenance and repair. It’s here that Owner Janey Dodge and her mother Beth draw on their vast knowledge of jewelry to cater to the community.

The Atmosphere

The bright natural light that floods the shop highlights the unique pieces within. Items are displayed in the same 90’s-style cases Janey’s parents had in their previous Jewelry shop. The golden wood tones and complementary wall decor make the space feel warm and welcoming. Comfortable seating is a must, and the jade green armchairs sprinkled throughout the space are the perfect spot to take it all in.

Perusing beautiful high-quality jewelry can be intimidating, but Janey and Beth want shoppers to feel relaxed and welcome. The clean and modern atmosphere mellows out any nerves customers might feel walking in. The cases throughout aren’t overstuffed, but rather carefully curated to highlight individual pieces without crowding.

Janey isn’t looking to grow her business into a huge store with an overwhelming number of employees. She values the one-on-one connection and intimacy that working in a small jewelry store allows. Her main drive is to connect with the community and address the needs of individual people.

Key People

Janey was first introduced to jewelry at just 12 years old, assisting her parents in their shop with gift-wrapping and general customer service. When she opened her own shop in 2012, Janey started with only $700 in her pocket and the desire to specialize in custom jewelry. She was originally inspired by her parents and stores in the Seattle and Portland area. Janey ran the store as a solo entrepreneur for almost ten years, and in 2021 brought in Beth to work alongside her— her mother has worked in jewelry for a little over 30 years. The family-oriented business is all about bringing loved ones together to create a meaningful piece.

“Jewelry comes as an appreciation for me, but it's running a business and designing that I really enjoy. Jewelry is such a personal purchase, we’re really relationship oriented,” says Janey.

One of her personal favorite things to do is take pieces apart and put them back together again, to create something custom and special to an individual person. Together, Janey and Beth strive to connect with clients and bring their visions to life.

What You’ll Find

At PAVÉ there’s something for everyone. The inventory and price range varies immensely, from $15 to a couple thousand. All ages and levels of experiences are encouraged to come in.

“We always look to meet people where they’re at. You can’t always afford the luxury item that you want, but you should still be able to wear something that makes you feel special,” says Janey.

Inventory varies from timeless diamond-encrusted rings to fun accessories and charms. The collection is not short of unique gems and stones, either. From sapphires, rubies, amethyst, chrome tourmaline, and spinel, the options are endless.

The shop also introduced permanent jewelry last year, one of the first to do so locally. These modern and dainty accessories can be welded on without a clasp and are a great way to celebrate with friends or treat yourself. The jewelry can be dressed up with a little added sparkle or worn simply for a clean and minimalistic look.

Favorites

Though Janey finds it difficult to pick a single favorite from the plethora of beautiful pieces she has, she notes that there is one piece that stands out from the rest: a ballerina ring with a resounding sparkle. The engagement ring has a round center stone and is surrounded by baguettes. The vintage-inspired ring gets its name because the baguettes come around and resemble something similar to a tutu. The piece comes from another familyoriented seller who worked their way up, something that Janey really relates to.

PAVÉ is open Tuesday through Saturday to walk-ins, but Janey prefers connecting through appointments via their website. Booking an appointment opens the door to brainstorming and creativity. Janey values the opportunity to have a sitdown conversation and connect one-on-one with her clientele. 721 S. 1st St., Mount Vernon, 360.588.4383, pavejewelryanddesign.com t

Hyper-Hip, Diverse Market for Young Adults and the Young at Heart

Wonderz Market

WRITTEN BY KRISTEN BOEHM | PHOTOS BY BRIANA TUVEY

IF YOU’RE TUNED in to happenings in downtown Bellingham, you’ve probably already heard of Wonderz Market. If you’re into curated vintage and thrift, unique handmade clothes and accessories, funky crafts, and indie artists, you’ve probably already been! Fashion-forward crowds have been flocking to these once-a-month markets since they began in February 2023.

Wonderz Market grew out of the traveling thrift business of partners and Co-Founders Elijah Ryan and Milton Rosario. As Thrifted Wonderz, they journeyed throughout the PNW, vending at craft fairs and creating relationships with other vendors and artists in major cities. After the better part of a year, they asked themselves if

they could bring that big city market energy back home to Bellingham.

“We just saw this need for community events and safe spaces for queer individuals,” says Ryan, who grew up in Bellingham. “My partner and I are both mixed-race and brown, and it felt like a good opportunity to be kind of a face of diversity in Bellingham, as well.”

Wonderz Market was born on Cornwall Avenue, first in event space The Happy Place before expanding to a neighboring business and Colombian cafe, Cof&. Ryan says the market “just kind of grew every month,” and soon they outgrew their indoor spaces. In October 2023, they held their first market on Commercial Street, taking up the block between Holly Street and Magnolia Street.

“It feels like it's kind of found its home, at least for now… we have about 65 booths, which is actually about 85 vendors, because some of them are sharing spaces… which is awesome. It's just like the perfect mix of everything,” says Ryan. This location means larger vendor spaces (like the two shop-on-wheels trucks at the March market) and easy access to the Commercial Street Garage. It also allows Wonderz to utilize WinkWink Boutique’s indoor event space. Wonderz has a history of hosting tattoo artists at their markets, and WinkWink’s space allows for safe body modification. At their March market, Wonderz and WinkWink hosted two tattoo artists, Franka Tattoo and knottedneedles, as well as Glimpse Piercing Boutique, and a tooth gem artist, Jade’s Jems.

Having walk-up body mods available at their market is part of the unique energy curated by Ryan, who now owns the business solo (though he still gets help from his partner on market day).

“At this point, we have so many applicants whenever we open applications that it's really fun to curate the market,” says Ryan. “I like to have cool, funky things, things that are eclectic, things that are maybe more niche … People will come up to us on market day and just be like, ‘This is crazy,’ like, ‘I like every single thing at this market,’ and it's just really validating to hear.”

The aesthetic of the market is hard to sum-up, but it’s aimed at a younger crowd that yearns for unique treasures and personal expression through style. The big-capacity vintage vendors have

“We just saw this need for community events and safe spaces for queer individuals... My partner and I are both mixedrace and brown, and it felt like a good opportunity to be kind of a face of diversity in Bellingham, as well.”

—Elijah Ryan, Co-Founder of Wonderz Market

scores of puffy sweaters, thick cottonblend t-shirts with faded logos, highwaisted pants, and other vibrant finds from the ‘80s up through the 2010s. Other booths may have hand-crafted jewelry (expect beads, chainwork, and Legos), upcycled fashions, original designs screen-printed on every article of clothing you can imagine, fiber arts galore, stickers, prints, plants, self-care goods, candles, crystals—the list can go on and on. Luckily, you’ll have plenty of chances to check out the treasure trove that is Wonderz Market, as they have dates lined up on Commercial Street through the rest of the year. Follow them @wonderzmarket on Instagram and Facebook to check out their vendor highlights, music festivalstyle lineup posters, and see their upcoming market dates. Commercial Street, Bellingham, @wonderzmarket t

It’s No Mirage: Customized Spa Care Beyond Relaxation

Little Oasis Wellness Spa

WRITTEN BY ANNE GODENHAM

THE MOM IN your life needs a massage. Honestly, everyone in your life probably needs a massage, but I’m willing to bet good money that there’s a mom you know who hasn’t even considered getting body work done, and her body needs it. Enter: Little Oasis Wellness Spa in Fairhaven, a holistic spa where clients can enjoy a relaxing, luxurious atmosphere while getting more than “just” a little indulgence.

Owner Kayla McIntyre opened Little Oasis at the end of 2022 with the intention of offering a space for healing and education as well as relaxation.

“I want clients to feel like they are coming home when they walk into Little Oasis,” McIntyre says. “I was hoping to create a restorative space that feels like a luxurious escape from the outside world. Additionally, my goal is and always will be to help clients feel not only rejuvenated, but also educated—on their bodies, the work we've done, and how to continue their wellness program outside of the space. Creating wellness plans with an emphasis on client education is a huge part of what we are offering here, and I wanted to steer away from too much of a results driven framework for treatments. We are here to help you slow down, meet you where you are, and provide exceptional therapeutic care.”

I was invited to experience the spa earlier this year and was stunned at how much of a difference the treatments made to my body and my mood.

I started with a lovely, relaxing Therapeutic Massage with Aromatherapy, after which my therapist, Jordan Richardson, told me she could have spent the whole time just working on my shoulders, neck, and arms, which were incredibly tense. I laughed ruefully as I told her I have a nearly-30-pound toddler who likes to be picked up a lot.

Photo Courtesy of Little Oasis Wellness Spa

Photo by Anne Godenham

Photo Courtesy of Little Oasis Wellness Spa

I guess I’ll have to go back and have her tackle that area another time, but in the meantime I was already feeling much looser and more comfortable in my body.

The relaxation ramped up in the infrared sauna during my 30-minute session. I’ve never been a huge fan of saunas—I don’t like being sweaty or breathing hot air—but the infrared heat was a pleasant surprise, penetrating my muscles without making my skin or lungs uncomfortable. I did open the door to cool off a few times, which the space is set up for; there’s even a papasan loveseat for resting in the cooler air.

When it came to my last treatment, a Customized Facial with aesthetician Olivia Wever, I thought I was done being surprised. After all, I’d had facials before (I went on a Groupon spree a number of years ago, which only ended when I got an unexpected chemical peel), and how different could this one be?

Quite, it turns out. First of all, the customization is real: we had a long conversation about my skin and my routines, and Wever handselected each product specifically for me. She used a mix of Blissoma and Apoterra products, all of which felt and smelled amazing.

“I want clients to feel like they are coming home when they walk into Little Oasis...I was hoping to create a restorative space that feels like a luxurious escape from the outside world.”

—Kayla McIntyre, owner of Little Oasis

Then the facial itself was incredible. After Wever’s gentle, relaxing application of a pre-cleanser, cleanser, and exfoliant, she massaged my head, neck, and shoulders with jojoba and chia seed oil (there was the little something extra my shoulders needed). She finished up with a toner, mask, moisturizer, SPF, and rose oil, leaving my skin looking and feeling fresher than it has in years. I left in a state of absolute blissedout mellow—not something most moms are very familiar with.

For Mother’s Day this year, Little Oasis is offering a Mom & Me spa day deal: 20% off services for you and your mom on May 10 and 11. 1200 Old Fairhaven Pkwy., Ste. 203, Bellingham, 360.303.8731, oasisbellingham.com t

Photo by Anne Godenham

Photo by Anne Godenham

Photo by Anne Godenham

1. Wellness Travel Pack by Scents of Wellbeing | $21

Wild Valley Apothecary 320 E. Fairhaven Ave. Suite 100 Burlington,WA 98233 360.299.2112, wildvalleyapothecary.com

2. 10 Classes | $155

Jazzercise Bellingham at The Majestic 1027 N. Forest St. (Maple street entrance), Bellingham bhamjazzercise@gmail.com jazzercise.com

3. Dougs Burgers | $8 Restaurant Coming Soon 2527 Meridian St., Bellingham dougsburgers.com

4. MicroLife Variety Pack | $20

Micro Life Gardens

Microgreens delivered to your door! 360.745.1065, microlifegardens.com

5. Dark Chocolate Honeycomb Candy | $14.99 Marie’s Bees Made with local honey WE DELIVER! mariesbees.com

6. Medicinal & Cosmetic Botox $12/unit

Peak Hydration IV Therapy & Wellness Lounge 1216 Bay St., Bellingham 360.526.2125, peakhydrationlounge.com

7. Free Form Olive Wood Mortar & Pestle by Natural Olive Wood | $37.50

Wild Valley Apothecary 320 E. Fairhaven Ave. Suite 100 Burlington,WA 98233 360.299.2112, wildvalleyapothecary.com

8. International, US, and military flags | prices vary Obsessed With Flags & Gifts 314 E. Holly Street, Bellingham 360.647.0807

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Shiny Happy Earrings I

’LL ADMIT I have a maximalist sense of style and I think all of these are the perfect mix of fun and classy. The warmer seasons feel like the best time to try something new and bring some excitement to your outfits with these shiny earrings. So be warned: these earrings may cause fun!

AVA BOORN

1 Salmon Ghost Earrings Copper Canoe Woman, $40 coppercanoewoman.com

2 Onda Mini Hoop Earrings Ana Luisa, $55 analuisa.com

3 Retro Rocket Stud Earrings Little Rooms, $45 littlerooms.com

4 Farmers Market Veggie Stud Set Girls Crew, $65 shopgirlscrew.com

5 Single Stainless Steel Soda Tab Earring STUDIOCULT, $45 studiocult.co

BURGERS BREWS AND

THE NORTH SOUND is known for its commitment to great food and stellar brews, and what better way to showcase that than with a round-up of some of the best our region has to offer?

Burgers and beer go together like a horse and carriage—it’s a match made in tastebud heaven! But there’s so much more to it than a basic cheeseburger and a can of domestic lager (though that has its place too). We’ve tasted some of the North Sound’s most creative and delicious burgers—beef, of course, but also chicken and fish and veggie, and even oysters and elk!— and paired them with some of our favorite local pints.

And look, we understand that yes, you’re probably going to reach for a light, crisp beer when you’re indulging in a fairly heavy dish like a burger, but for the sake of showcasing our region’s variety we’re going a little deeper with some of these pairings, even branching out past some of these restaurants’ tap lists. You’ll find everything from IPAs and ambers to stouts and porters, and even a cider or two. Whatever you’re craving, we’ve got you covered!

CLASSIC (AND NOT-SO-CLASSIC) BEEF BURGERS

BBQ Onion Burger + Scotch Ale

Nicki’s Bella Marina, Boundary Bay Brewing

Nicki’s tops their ⅔-pound chuck steak patty with thick, honey-cured bacon strips and a pile of jammy sauteed onions that simply cannot be contained by the toasted bun. The whole thing is then slathered with their house-made barbeque sauce, for a drippy, messy, deliciously rich experience. Don’t forget to dip your fries in the resulting puddle of goodness on the plate!

The earthy sweet-n-salty flavors pair perfectly with Boundary Bay’s malty, caramelized Scotch Ale.

Prime Top Sirloin Burger + Vidal Saison

The Oyster Bar on Chuckanut Drive, Terramar Brewstillery

Surprised? The Oyster Bar out on Chuckanut is known for its seafood, but if you catch them at lunch time, you can treat yourself to their Prime Top Sirloin Burger! Six ounces of grilled sirloin on a brioche bun with lettuce, tomato, sharp white cheddar, boar bacon, and smoked onion horseradish for an extra kick. Ideally, we’d pair this high-class burger with one of Terramar Brewstillery’s artisan creations. Their Belgian-style Vidal Saison is bubbly and refreshing, with some notes of citrus and a hint of clove and white pepper, a lovely addition to the sharp ingredients of the burger.

Triple “B“ Burger + Amber Dreams of Electric Sheep

Brandywine Kitchen, Garden Path Fermentation

The three “B”s on this burger— hardwood-smoked bacon, balsamicmarinated beets, and pungent bleu cheese—add sharp, rich, tangy flavors to the six-ounce Wagyu patty that makes up the base. Served with peppery arugula and garlic aioli on a housemade bun, this burger is a serious (and worthwhile) undertaking. For a beer pairing, look no further than Garden Path Fermentation’s Great Northern Bottle Shop & Lounge, conveniently located right next door to Brandywine.

BBQ Onion Burger -Nicki's Bella Marina-

Photo by Anne Godenham

Photo by Anne Godenham

The Orcas CheeseBurger -The Orcas Cafe-

Garden Path’s flagship brewery and tasting room is located in Burlington, where they focus on creating fermented beers, meads, ciders, and wines, all with Skagit Valley ingredients, even down to native yeast. Their Bellingham taproom, The Great Northern Bottle Shop & Lounge, opened in 2023. To accentuate the layered sweet, savory, and earthy flavors of your Triple “B” Burger, nab an Amber Dreams of Electric Sheep, Garden Path’s Skagitonian take on a biere de garde. Expect nutty and malty notes on the head, a dry body with earthy subtones, and a pleasantly tart finish.

Lighthouse Pub Burger + Smack IPA

Lighthouse Pub, Jellyfish Brewing Company

At the Hotel Bellwether’s new Lighthouse Pub, Chef Marcello Mazzoleni’s team grinds their own meat for their patties: a prime blend of chuck, brisket, and short rib. The result is a juicy, flavorful burger with just enough fat, without being greasy. They top this with house-made bacon, red

romaine lettuce, tomato, white cheddar, remoulade, and onion jam, and serve it up with a side of fries. With it, order a Smack IPA, the flagship beer from popular Seattle brewery Jellyfish Brewing Company. It’s balanced, refreshing, and stands up to the Lighthouse Pub Burger.

The Orcas Cheeseburger + K-Pod Kolsch

The Orcas Cafe, Island Hoppin’ Brewery

This classic cheeseburger from the cafe at the Orcas Hotel starts with an eight-ounce patty and cheddar cheese—a pairing for the ages! Add lettuce, tomato, onion, pickles, mayo, and dijon mustard and bookend it all with a brioche bun, and you’ve got your craving cornered. It goes great with another Orcas Island favorite: the K-Pod Kolsch from Island Hoppin’ Brewery. This pale golden Kolsch is made for easy-drinking on a summer day, with almost delicate notes of florals, honey, and bready malt. A perfect pair for enjoying simple pleasures!

Photo Courtesy of Orcas Hotel Cafe

Great non-alcoholic ciders and beers

NOT EVERYBODY DRINKS alcohol, but that doesn’t mean you have to forgo these pairings altogether! Just swap in one of the many fabulous non-alcoholic beers and ciders our Washington breweries and cideries have to offer.

Bellingham’s own Kulshan Brewing Company recently released their first nonalcoholic beer, their Zero to Hero N/A IPA— it’s on tap all over the area, including at Kulshan’s Roosevelt taproom in the Eureka neighborhood.

If you like a crisp, refreshing pear cider, try Nashi Orchards Korean Giant Non-Alcoholic Perry! This Vashon Island-based cidery uses fruit from over 600 trees on their property, including 15 Asian pear varietals. Their philosophy is to “use the best fruit, interesting yeasts, proven wine techniques, and time to create world-class beverages,” and their nonalcoholic Korean Giant perry is no exception. Their D’Anjou and Starkrimson varieties are also delicious!

Literally anything from Three Magnets Brewing Co.’s new non-alcoholic brewery, Self Care, is a great choice! They have everything from pale ales to pilsners, and even a Czech lager and a “British-style brew” called Fuzzy Hat.

It’s not quite the same as a non-alcoholic ‘hard cider,’ but Lynden orchard Bellewood Farms produces a gorgeous sparkling apple cider right on their farm. Made with a blend of apple varietals, pressed and carbonated onsite, it’ll be a hit with kids and adults alike!

Honorable mention: District Brewing, in Mount Vernon, makes a mean root beer for visitors to their tap room who want to avoid alcohol, including kids!

Tournament Burger + Raspberry

Purrree Sour

9 Restaurant, Beach Cat Brewing

The restaurant at North Bellingham Golf Course takes their ingredients seriously, and this burger is no exception. The patty is made with top-quality Angus beef and topped with caramelized onions, sauteed mushrooms, lettuce, pickles, and tomato tapenade, for a balance of sweet and earthy flavors in every bite. And speaking of sweet, the juicy raspberry in Beach Cat’s sour ale will pick up the caramelized onions, while the mouth-puckering sourness will bring out the acidic tomato tapenade.

The Supreme + Blackberry Ginger Cider

Fat Shack, Bellingham Cider Company

This beloved late-night burger joint keeps it simple with three burger options, all made with 100% Angus beef patties: The Single (one patty), The Classic (two), and The Supreme (three). The Supreme is the move if you’re really hungry! They top three grilled patties with classic American cheese and add the usual suspects: lettuce, tomato, onion, pickles, and burger sauce. With all that meat, you’re gonna want something light and fizzy to drink—the digestive aid ginger proves is just a bonus! Bellingham Cider Company’s Blackberry Ginger is their all-time best seller, a semi-sweet and smooth cider that just can’t miss.

Jeff's Burger + Rhubarb Mead

Amendment 21, Honey Moon Mead & Cider

Amendment 21 is known for its ambience and cocktails, but the food deserves just as much recognition. Their burger, like the bar itself, elevates the average experience—the 6-ounce patty is joined on the bun by smoked blue cheese, salty bacon, butter lettuce, and fruity quince aioli. Pick up that quince and quench your thirst at the same time with a glass of Honey Moon’s tart, dry Rhubarb Mead.

San Antonio Special + La Raza

Extremes Sports Grill & Pizzeria, Farmstrong Brewing Co.

Eight ounces of ground chuck steak is always a good place to start, but Extremes doesn’t stop there. They add melted pepper jack, house-made green chili, and fried onion rings to their San Antonio Special, topping all that off with their “kickin barbecue sauce.” And of course it comes with lettuce, tomato, onion, and a pickle on the side, in case it feels like you’re missing anything. The burger is served with your choice of potato chips, salad, or (the only real choice, right?) shoestring fries. And what better to drink with it than a Mexican-style Vienna lager, with or without a slice of lime on the rim? Farmstrong Brewing’s La Raza is a crisp and refreshing way to wash down that San Antonio Special.

Hawaiian Burger -Bob's Burgers & Brew-

Hawaiian Burger + New Friends Pale Ale

Bob’s Burgers & Brew, El Sueñito Brewing Company

With twelve locations from Birch Bay all the way down to Kennewick, Bob’s Burgers & Brew serves up stacked burgers that can be enjoyed all over Washington. Their flavors range from classic American to Southern, Western, and even Cajun-influenced, but the burger we’re highlighting today is the Hawaiian Burger. Six ounces of beef, lettuce, tomato, pickles, and Bob’s Savory Sauce, topped off with rings of lightly grilled pineapple, ham, and melted havarti cheese on a brioche bun.

To complement the sweet flavors of ham and pineapple, order a fruit-forward beer! We’d pair this with El Sueñito’s New Friends Pale Ale, an American pale ale made with Cascade, Citra, Mosaic, and Idaho 7 hops. Citrus and tropical fruit notes and a low-level of bitterness mean this brew is bright without contrasting too much with the pineapple on your Hawaiian Burger. Hazies or fruit-forward lagers and wheat beers, like a classic Blue Moon, would also pair great!

Hot & Sticky Burger + Cutthroat Irish Red Skagit River Brewery

In the mood for something a little…different? Why not try Skagit River Brewery’s Hot & Sticky Burger? They slather their beef patty with bacon jam, then layer on some peanut butter before adding pepperjack and cheddar cheeses. Topped off with the usual lettuce, tomato, and red onion, the resulting PB&J/ cheeseburger mashup is tastier than you might think! We recommend drinking their caramel-y Cutthroat Irish Red with this, to highlight the sweet-and-savory flavors of the burger. This medium-bodied brew boasts about having “no hoppiness”, so you can focus on enjoying that toasty malt.

Shuksan Burger + Aviator Doppelbock

The Bistro at Shuksan, Anacortes Brewery

This classic bistro burger starts with a premium patty made with Painted Hills Natural Beef. They add a little melted cheddar, crispy bacon, and pickles, then they cut through all that delicious saltiness with fresh local greens, tomato, and onion. Top it all off with their “secret boss sauce” and you’ve got a burger fit for a— well, a boss! And what better beer for a boss than a big-bodied bock with a dark malty flavor and 8.4% ABV? Just make sure to have someone else drive home.

Photo by Kristen Boehm

SMASHBURGERS, SLIDERS, AND CREATIVE PRESENTATIONS

Dock Street Filet Sliders + Harbor Hefeweizen

Penny Farthing Bar & Restaurant, San Juan Island Brewing Company

Inside Chuckanut Bay Distillery, Penny Farthing’s incredible

Dock Street Filet Sliders are made with thick, tender slices of Angus tenderloin cooked to medium-rare perfection. The addition of caramelized onions, gooey melted brie, and peppery arugula completes the flavor profile, while a rich brioche bun holds it all together (sort of—you definitely want

to eat it over a plate!). If you want to take advantage of Chuckanut Distillery’s famously good spirits and cocktails, you could have a classic Whiskey Sour like we did! These rich miniatures would also pair well with a Hefeweizen—we suggest San Juan Island Brewery’s Harbor Hefeweizen, a Bavarian Hefe with a silky texture, bold aromas of clove and spice, and subdued notes of banana. After all, one stand-out experience deserves another!

Photo by Anne Godenham

DIY WITH THESE tasty turkey sliders on hand-made focaccia buns. You can simply switch out the meat and egg with common vegan substitutions, making it easily dietary-restriction-friendly for a larger crowd. They freeze well, and taste amazing the next day, even cold! Makes 12 sliders.

Recipe by Jenn Miranda | Pairing by Sommelier Amberleigh Brownson

Turkey Sliders

Ingredients:

1 pound ground turkey

2 eggs

2 tablespoons ground mustard

2 tablespoons tomato puree

1 tablespoon Montreal seasoning

1 teaspoon onion powder

¾ cup gluten-free quick oats

Focaccia Buns

These light and airy focaccia buns pair perfectly with the tangy turkey patties and are well worth the prep time! They are gluten-free, dairy-free, and vegan. I use an extra-large muffin tin to create a small round bun with crust-like edges, but these can easily be pressed into a sheet pan and sliced into squares.

Ingredients:

4 cups gluten-free all-purpose flour

1 package gluten free quick rise yeast

Directions:

• Line a sheet pan with wax or parchment paper. Mix all ingredients together well. Form small patties and place on prepared sheet. Cover. Place in refrigerator for at least 20 minutes to help form. Fry patties on medium heat for about 10-12 minutes per side. I use my electric griddle to fit all 12 on at once.

Pair with awardwinning Dark Persuasion: German Chocolate Cake Ale by Icicle Brewing Company. With a minor cult following, as it were, it is a versatile brew that isn't heavy or cloying but in fact round and nuanced with hints of coconut and dark cocoa. Made in Leavenworth by a proud 1% For the Planet company.

1 ½ tablespoons gluten free baking soda

1 teaspoon salt

2 cups lukewarm water

1 tablespoon honey

2 teaspoons apple cider vinegar

½ cup plus drizzle olive oil

2 tablespoons parmesan cheese, grated

2 clove garlic, minced

Directions:

• Heat oven to 100 degrees, then turn off. In a small dish mix a few spoons full of the warm water with the honey and yeast and set aside. In a large mixing bowl combine flour, baking soda, and salt. Slowly mix in the yeast mixture then the remaining warm water while using low speed on a mixer with a dough hook. Once well blended, add olive oil, apple cider vinegar, garlic, and parmesan until just blended. Proof dough in a greased ovensafe bowl covered with dishcloth in the pre-warmed oven for about a half hour to rise.

• Preheat oven to 385 degrees. Using lightly floured

hands, pull dough in half, and then continue until 24 equal pieces. Using olive oil, generously grease the bottom and sides of a large muffin tin. Place one dough ball in each and pat down then dimple the dough. Sprinkle with olive oil and bake for 25 – 30 minutes. Let cool before removing.

In-n-Out Tribute BurgerAnimal Style +

“Blonde, James Blonde“ Temperate Habits Brewing Company

For any Californians among us (ssh, we won’t tell), you might be feeling the loss of a Cali favorite: the In-n-Out Burger. Well, Temperate Habits brewpub in Mount Vernon has you covered: their tribute burger is made up of a mustard smash patty smothered in cheddar cheese and grilled onions (aka “animal style,” for In-n-Out aficionados), then topped with a copycat burger sauce, lettuce, tomato, and pickles. It goes great with “Blonde, James Blonde,” a lovable smooth-drinker that’ll cut through all that tasty sauce and mustard, balancing big flavor with mild floral hoppiness.

The Mac Miller + Helles German-Style Lager

El Pollo Feo, Kulshan Brewing Company

El Pollo Feo food truck specializes in smash burgers, and most of their burgers feature combinations of spicy and creamy flavors. This one in particular is for lovers of comfort food combinations that just make sense! Two smash patties with bacon jalapeno aioli and a scoop of creamy mac n’ cheese create an irresistible treat. Do yourself a favor and pair it with the crushable Helles lager from Kulshan Brewing Company (El Pollo Feo is conveniently parked at their Kentucky Street location seven days a week).

The Double + Wander Litely Luchadora Burger, Wander Brewing Illustrator-turned-food truck entrepreneur Francesca Diaz Fischer is bringing Chicano food culture to Bellingham’s core. Diaz Fisher took over the Brother’s Bus Bistro truck at the end of April 2023 and dove into creating Luchadora Burger. Her truck serves “old school, East L.A., diner-type” smashburgers along with burritos, taquitos, and to-die for sides like Elote Ribs, loaded Barrio Fries, and Frito Pie.

“The angle of my food truck comes from me living in East L.A., [being] born and raised in Southern California… I feel like there should be more representation of the Chicano community here, and food just happens to be something that’s a core component of Chicano culture,” she explains.

The Double is her most popular smash burger. Two patties with crispy burnt edges topped with American cheese, lettuce, pickles, grilled onions, Luchadora’s special burger sauce, all on a soft and toasty potato bun. This classic will satisfy your hunger, and since Luchadora Burger is located at Wander Brewing, quenching your thirst is just as easy! The brewery suggested their Wander Litely American Lager, a light and balanced brew that goes down great with Luchadora’s big flavors.

Steak Burger Dip + Coffee Forest King

Herb Niemann’s Steak House, Structures Brewing

The German menu at Herb Niemann’s is iconic, but don’t turn your nose up at their bar specialties! The Bar Steak, Bar Schnitzel, and Niemann’s Steak Burger are all great choices, but for a step off the beaten path, try the Steak Burger Dip! ¾ pound of ground chuck burger on a crispy toasted hoagie, served with au jus for dipping. The result is a simply delicious and juicy meal. Pair this with an old-school brown ale, pub-style; Structures makes theirs with Hersbrucker hops and Steed coffee, and the chocolatey flavors and creamy mouthfeel make it the perfect partner for a drippy steak sandwich.

Photo by Kristen Boehm

ANYTHING BUT BEEF

Lamb Burger + Slainte Stout

A’Town Bistro, North Sound Brewing Company

Everything at A’Town is made in-house, from the sauces to the buns, and it shows. In so many lamb burgers, you lose the flavor of the meat among all the other elements, but this Oregon country lamb patty has a wonderfully distinct taste without too much musk. The cambozola black label cheese is gooey and rich, with a sharp bleu-ness that’s not overpowering, and the fennel pickled onions, apricot and chili coulis, arugula, and brioche bun all elevate the burger even further. Order the spicy Sumac & Guajillo fries, served with aji Amarillo creme grafiche and morita aioli, for a perfect side.

The Slainte Stout from North Sound Brewing is lighter than you might expect, with a soft bitterness that complements the earthiness of the burger and cuts through the spiciness of the sumac fries.

Salmon Caesar Burger + Local Amber

Nicki’s Bella Marina, Kulshan Brewing Company

If you’re a fan of salmon burgers but want something a bit more interesting than a standard grilled filet on a bun, then the Salmon Caesar Burger at Nicki’s Bella Marina is right up your alley! The flamebroiled wild Alaskan salmon is tender and flavorful, and the house-made caesar dressing is garlicky perfection. A pint of Kulshan’s Local Amber pulled fresh from the keg is light enough to let the flavors of the salmon burger shine, with a caramel undertone and a slightly bitter aftertaste from the hops that give the beer enough body to hold its own between bites.

Photo by Anne Godenham

Photo by Anne Godenham

Photo by Anne Godenham

Photo by Anne Godenham

BURGERS UNDER $10

Oyster Salish Burger + Chapter 7 Blonde Ale

Adrift Restaurant, Bastion Brewing Co.

At Adrift, in Anacortes, you can get your Salish Burger with oysters, cod, or salmon—the fish can be grilled or cajun-blackened. On a recent visit, we tried the cajunblackened cod and the oysters, and while both were delicious the oyster burger really stood out. Plump oysters crusted with seasoned breadcrumbs and pan-fried are stacked on a light, toasted bun with pickled red onions and lettuce, then drizzled with lemony avocado dressing. The resulting burger is light, flavorful, and very PNW. Adrift served up their burger with Bastion’s crisp Chapter 7 Blonde Ale. Fun local brewery fact: Bastion’s blonde was originally Skagit Valley Blonde Ale, malted with Skagit Valley Malting’s craft malt—but after their sudden closure, the brew recipe was switched to include Gambrinus, Weyermann, and Crisp malts.

Photo by Anne Godenham

Photo by Anne Godenham

Elk Burger + Bellingham Green IPA

Train Wreck Bar & Grill, Twin Sisters Brewing Company

If you’re not a hunter, or didn’t grow up around hunting, you may never have tasted elk—but that can change at Train Wreck. Their Elk Burger makes the most of the iron-rich meat, topping the 1/3-pound natural ground elk patty with bacon and white cheddar cheese, then adding the usual suspects: lettuce, tomato, red onion, and sauce and mayo. The house-baked parmesan bun adds a salty crunch, and you can choose whether you want your side to be fries, sweet potato fries, potato salad, (lettuce) salad, or soup. With notes of orange, pine, and resin, Twin Sisters’ Bellingham Green IPA brings the forest to the elk!

Southern Chicken Sandwich + Stemma Extra

Poirier’s on the River, Stemma Brewing Company

An enormous, juicy chicken thigh breaded and fried to crispy perfection is the star of Poirier’s on the River’s Southern Chicken Sandwich (which we consider a burger in disguise), but it’s balanced perfectly with the other layers: tangy pickles, swiss cheese, thinly-sliced red onions, shredded lettuce, and tomato, plus a drizzle of Cajun aol that's just spicy enough to cut the richness without making you stop eating. The fries are their own attraction: perfectly seasoned with herbs and spices and almost crusty with crunch. Soothe the slight burn from the spices and refresh your palate after a handful of deliciously salty fries with Stemma Extra, a Mexican-style lager who’s bright profile deserves a lime garnish.

Pulled Pork Bun'wich + World Party

Gateway 1890 Taphouse & Grill, Otherlands Beer

Craving something tender and maybe a little messy? Gateway 1890 piles up their brioche bun with pulled pork, slowroasted for 12 hours and tossed in plenty of sticky barbecue sauce, then adds fresh coleslaw and garlic aioli for a crunchy, tangy contrast. As for a drink, you’ll want something carbonated, refreshing, and drinkable, like Otherlands’ extra hoppy saison World Party.

Southern Chicken Sandwich -Poirnier's on the River-

Photo by Anne Godenham

Photo by Anne Godenham

Tonkatsu Sando +

Gruff Lite Lime Pilsner Gruff Brewing Co.

Inspired by Japanese tonkatsu (breaded pork), this handheld stars a panko-breaded pork cutlet on a toasted bun. The supporting cast is perfectly selected to let the cutlet shine while adding flavors of their own: house-made curry sauce, bright spring mix lettuce, sriracha aioli, and crunchy pickles. Wash it all down with Gruff’s American pilsner, a refreshing brew that will awaken your palate without overpowering the lingering flavors of the sandwich.

Chicken Katsu Burger + Batch 15 IPA

B-Town Kitchen & Raw Bar, Aslan Brewing Company

This Japanese-inspired chicken burger gets the Pacific Northwest treatment with alfalfa sprouts, citrus aioli, grilled onion, and B-Town’s house slaw—you can also add cheese or bacon, to really amp up the richness. Tap into that citrusy flavor from the aioli by adding a pint of Aslan’s grapefruity IPA. The Batch 15 is their flagship Hazy, a soft-bodied brew with “zippy” fruit flavors. If the weather is halfway decent we highly recommend enjoying your meal out on B-Town’s lovely covered patio!

Photo Courtesy of B-Town Kitchen & Raw Bar

Photo by Dani Winters Photography

Photo by Dani Winters Photography

VEGETARIAN/VEGAN

Black Bean & Mushroom Burger + H u sker Brew

Skagit Food Co-op, FrinGe Brewing

This simple-seeming patty is deceptively packed with flavor and protein, for a filling and delicious plant-based burger. Served on a fresh house-made brioche sesame bun and perked up by a swipe of spicy hummus, it’ll power you through the rest of your day without making you feel sluggish. Add FrinGe’s Kentucky common ale (AKA American cream ale or steam beer) for an “uncomplicated and refreshing” malty swig.

The Veggie + The Littlest Witch Red Pale Ale

Doug’s Burgers, North Fork Brewery

Doug’s Burgers hit our local food truck scene in November 2023, opened by Houston transplant Matt King. Doug’s Burgers (named after King’s pug, Doug) serves up three burgers, each for $8, and three options of fries. The Veggie was originally a mushroomrice-bean patty, but at the time of writing it’s a black bean and roast vegetable patty served up with a classic combination of tomato, lettuce, onion, and pickle. Keep the produceworship going with The Littlest Witch, brewed with red beets and hibiscus flowers for an earthy sweetness that balances the hops and a supplies a bright red color!

PortobelloBurger -TheBlackCat-

Portobello Burger + Liquid Sunshine Lager

The Black Cat, Stones Throw Brewery Company

If ground-veggie patties aren’t really your jam but you still want to keep it plant-based, a whole portobello cap is a great option— the huge mushrooms are toothsome and delicious, almost meaty in flavor. Black Cat’s version starts with a crispy portobello and adds gruyere cheese and curry remoulade, for a rich, satisfying burger that won’t leave you wondering “where’s the beef?” Lettuce, tomato, and onion add some freshness and crunch and a soft brioche bun holds it all together. As for a drink, why not add a little Liquid Sunshine (Lager) to your dark mushroom and creamy cheese? This is a Pilsner-style lager with a bready aroma and a “slightly spicy hop profile.”

Veggie Burger + Full Flat Peach Cider

Luna’s Bistro, Ragged and Right Cider Project

Luna’s makes their veggie patties from scratch in house, with a base of chickpeas and carrots. They grill one up to get a nice crispy exterior, then top it with melty cheddar cheese, pickled onions, lettuce, tomato, and avocado, and drizzle the whole thing with Sriracha aioli for a kick. The earthy flavors and spicy aioli pair well with any mid-bodied beer, but in the summer we like to change it up and have it with a juicy peach cider to pull the sweetness from the carrots and pickled onions. The Full Flat has an apple base and a punch of fruit flavor without being too sweet, syrupy, or cloying!

Photo by Dani Winters Photography

Photo by

Dani Winters Photography

Bar Guide

Special Advertising Section

The Black Cat

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

New Spring Cocktail Menu & Wine Selection

Sunday Dinner: 3pm–10pm

Prime Rib Night: 12oz Angus prime rib, mashed garlic, and seasonal vegetables $35

Happy Hour

Mon–Thurs 3:00–6:00pm New late night! Every night

McKay’s Taphouse & Pizzeria

1118 Maple St., Bellingham, 360.647.3600 McKaysTaphouse.com

McKay’s Taphouse and Pizzeria is located in the Sehome neighborhood tucked away on the curve of Maple St & Samish Way. We offer 50 rotating taps of beers, ciders and wines. We also offer over 30 canned/bottled options for dine in or to go. We have a family atmosphere, so everyone is welcome.

Happy Hour

Mon–Thurs 3–6pm | $1 off most pints $3 Slices available all day

The North Fork Barrel House

1900 Grant Street, Bellingham, 360.224.2088 northforkbrewery.com/the-barrel-house

A cozy taproom that boasts a handcrafted ten-draft system, vintage bottle adorned walls, and a unique collection of beer memorabilia. Beer aficionados will also enjoy our extensive selection of specialty beers and sours. We regularly host food trucks and events, plus dogs are always welcome. 21+ Only.

Happy Hour

Daily until 6:00pm | All Day on Mondays

The Admiralty Lounge

100 N Commercial St, Bellingham theadmiraltylounge.com

The Admiralty Lounge is a nautically themed lounge serving comfort food inspired by naval routes and trade passages of the 19th century. With everything prepared from scratch and fine cocktails to match, we are located next to the Mount Baker Theater. Come raise a toast and set sail with us!

Hours: Sun-Wed: 4pm-10pm

Thurs-Sat: 4pm-12am

Closed Monday

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.)

Cardinal Craft Brewing

15579 Peterson Road, Burlington, WA 98233

Cardinal Craft Brewing serves studentmade small-batch beers by the pints and tasting flights in our family-friendly taproom. Visit our Facebook and Instagram for current hours. Explore food and beverage management programs including brewing science at Skagit Valley College. Learn from regional brewing experts on the art of crafted beer.

Skagit River Brewing

404 S 3rd St, Mount Vernon, WA, 360.336.2884 skagitbrew.com

Established in 1995, Skagit River Brewery now flourishes under new management. Presenting 16 craft beers, local grains, and diverse dining including house-smoked brisket and stone oven pizzas. Enjoy live music Tuesdays, all-age indoor dining, and a year-round, pet-friendly patio.

Chuckanut Manor

3056 Chuckanut Dr., Bow,WA, 360.766.6191 chuckanutmanor.com

Sip a glass of wine and have some fresh oysters, while dining on our patio this summer.

Happy Hour

All day Monday and 2-5 Tuesday-Friday

Hours Monday-Sat 12-8 Sun 10-8 Brunch Happy Hour Sun 10-12

Lighthouse Grill and Pub

1 Bellwether Way Bham WA 98225, 360.392.3100 hotelbellwether.com

Enjoy seasonal menus for breakfast, lunch, happy hour and dinner. Cozy up to the fireplace or sit on our outdoor patio and toast to the sunset with a specialty cocktail, premier glass of wine on tap or a local draft beer. Live music & brunch on weekends.

Happy Hour

Daily 3:00–6:00pm

WHERE TO GET GREAT LOCAL BEEF

IF YOU LIKE to grill your burgers at home and you make your own patties, you’ll definitely want to check out one of our region’s wonderful cattle farms. Local beef has a lower carbon footprint and is often raised more ethically (and therefore more deliciously). Plus, you can get a great per-pound price if you buy in bulk!

Skagit River Ranch

This riverside ranch was certified as organic in 1998, which means the land is free of chemicals, pesticides, and herbicides, and the animals are born and raised on organic fields and receive no hormones, antibiotics, or animal byproducts. In addition to chemical-free/organic farming, the owners are committed to humane practices and sustainability. Customers can buy Angus and Wagyu beef—as well as pork, eggs, chicken, and turkey—at the farm store on Saturdays or order directly from their website 24/7. Select products are also carried at the Skagit Valley Food Co-op. 28778 Utopia Rd., Sedro-Woolley, 360.856.0722, skagitriverranch.com

Aurora Farms

This San Juan Island polyculture farm follows “holistic pasture and livestock management practices” on more than 100 acres, growing a range of produce and raising livestock that includes an unusual type of cattle: Piedmontese and Scottish Highland Cross. These “Italian Wagyu” cows are bred for high protein and marbling, resulting in tender, flavorful meat. Products are available to locals at the farm store (Fridays and Saturdays only) or for pickup through the San Juan Island Food Hub, and anyone can order online for delivery on their website. 652 No. 2 School House Rd., Friday Harbor, 360.378.0233, aurorafarms.org

Stones Throw Brewery

1009 Larrabee Ave., Fairhaven, 360.362.5058 www.stonesthrowbrewery.com

Enjoy a beer or cider after your latest Northwest adventure here in our homely neighborhood brewery. Built using repurposed shipping containers, Stones Throw Brewery offers plenty of unique patio and fireside seating to enjoy all summer long. Familyfriendly, dog-friendly, with food trucks, trivia every Thursday night and live music every Wednesday, Friday and Saturday night.

Happy Hour: Mon-Fri 12:00-3:00pm

Winter hours: everyday, 12:00-9:00pm

After June 1st: everyday, 12:00-10:00pm

Stonecrest Farm & Graziers

Holistic and humane is the name of the game at Stonecrest Farm & Graziers, where they focus on regenerating the land through the process of raising grass-raised and -finished livestock. Their cattle eat local grass and hay, plus an OMRI-certified cafeteria mineral system that enables the animals to supplement their nutrition as needed.

The most direct way to get Stonecrest’s products is from their self-serve Barn Stand, but they also offer online ordering through the San Juan Islands Food Hub (which allows customers to use SNAP EBT) and will sell beef and lamb at the Lopez Island Farmers Market starting on May 18. 252B Kjargaard Rd., Lopez Island, stonecrestonlopez.com

Fat Grass Beef Co.

Established in 2018 by a local Whatcom family, Fat Grass Beef Co. offers a range of beef products, from ground to steaks—including a few different variety boxes that are perfect for gifting or setting up your freezer for a month. They also sell shares of whole cows, from 1/16th to a half. Their cattle are pastureraised on the farm in Lynden, and their products are available for pickup at the farm or delivery throughout Whatcom County. 7561 Hannegan Rd., Lynden, 360.739.7860, fatgrassbeefco.com

Penny Farthing at Chuckanut Bay Distillery

1309 Cornwall Avenue, Bellingham, 360.738.7179

chuckanutbaydistillery.com

Sip creative craft cocktails and nibble on delicious shareable bites - all while enjoying a birds-eye view of our traditional distilling process. Located in a beautifully restored historic building in the heart of downtown Bellingham, Penny Farthing is the perfect spot for your next Happy Hour.

Happy Hour Noon - 5:30pm Daily

Photo by Jessamyn Tuttle

Samish Solar Sustainable Home

ON TOP OF being well ventilated and highly insulated, their home is also highly energy and water efficient, produces more than enough electricity to power their house and an electric vehicle, and has its very own water catchment system to supply the home with all the water it needs.

When designing this home, the clients wanted to make sure it would not only fit their growing family’s needs, but be resilient long-term.

They chose to finish the house with highly durable and sustainable options, including locally made, solid cherry cabinets, engineered maple floors, fir doors & trim, and a metal roof. All of which will last a lifetime!

The metal roof is also cool-roof certified, which means that it reflects more light (has a higher albedo) than the standard roof, allowing it to also reflect the heat, rather than absorbing it. Having a higher albedo helps not only keep the house cooler in the summer, but it helps ensure that heat isn’t trapped on the surface of our earth. Think, if it was a

WRITTEN BY NICOLE MILLER | PHOTOS COURTESY OF TC LEGEND HOMES

“Living in this house has shown us that efficiency and comfort actually go hand in hand… The quality of my sleep is so much better now that we live in a wellinsulated house that stays cool during hot days and has a good ventilation system.”

—Homeowners of Samish Solar Home

standard to use cool-roof certified roofing, we would be able to highly reduce the heat-island effect that cities have, which could help with climate change!

Since this home was designed to utilize a water catchment system to supply the whole home and its fire suppression system, the client chose a 28,000-gallon rainwater cistern. The water caught in the cistern is then filtered through a sediment filter, activated carbon filter, and a 20 gallon per minute NSF-approved UV filter to ensure it is fit for domestic use before making it to the tap.

Due to this home’s innovation and resiliency, it received a Housing Innovation Award from the Department of Energy. It has also received a DOE Zero Energy Ready Home certificate, ENERGY STAR certificate, U.S. Environmental Protection Agency Indoor airPLUS certificate, and Built Green 5-Star certificate.t

Contractor: TC Legend Homes

Designer: Powerhouse Designs

Urban Jungle

JeKa Plants in Mount Vernon

WRITTEN AND PHOTOGRAPHED BY JESSAMYN TUTTLE

WALKING INTO JEKA Plants in downtown Mount Vernon is like walking into a small, well-organized jungle. Created by sisters Jeanie Topness and Karen Yarber (whose names combine to create the store name), this houseplant shop is lined with shelves holding calathea, cactus, blooming jasmine, tillandsia, and more. A huge jade plant holds court in the middle of the room and a fine old staghorn fern is mounted on the wall, a specimen from Yarber’s personal collection.

JeKa’s story began in 2021. Topness, who used to own a small wholesale nursery, had had her eye on a prime spot across from the Skagit Valley Food Co-op for years, saying that if it ever became available she was going to grab it. When the opportunity finally came, says Yarber, “she called me and said: ‘the barber shop is gone and I’m opening a plant store.’”

Both sisters have always loved gardening, so a houseplant store was a good fit.

“We are both people of the earth,” says Yarber. “We love to do projects together…this was our latest and yet biggest project.”

When they opened JeKa the sisters didn’t even know where they were going to get plants, but they were able to get their starting merchandise and fixtures from a local nursery that was going out of business. Over time they were able to build relationships with nurseries in Snohomish and Bellingham which grow most of their plants and bring others in from Florida and Hawaii.

“We hand-pick every plant for the store,” said Yarber. “It’s fun, and it allows us to get the best of the best. We can pick two or three of each type of plant so we're able to have a really wide variety for our customers.”

Asked what her favorite plant is, Yarber says that the answer to that question changes all the time.

“I like things that grow successfully in my house,” she says. “People come in and they say they can’t grow plants, but the key to growing plants is finding the right plant for your environment.”

Besides plants, the shop offers pots, gardening supplies, and plant-themed art and gifts. The sisters, who were raised in Hawaii, recently visited and brought back fabrics with botanical prints to add to their collection.

“We decided we just wanted to offer things that we personally love in the store, since we spend so much time here, so this is really a representation of us and things that we would have in our own home,” says Yarber.

They’re just starting to branch out to a few shelf-stable local food items like honey, as part of their goal to

keep adding exciting new merchandise so repeat customers will always have something to discover.

Topness and Yarber are thrilled with their shop’s success.

“We’re grateful for the welcome and support we get from the community here in downtown Mount Vernon. We have really been excited to be part of sort of a rejuvenation of our local downtown area,” says Yarber. “It’s continued to get better every year and we’re very excited and very grateful for all of that.” 219 S. 1st St., Mount Vernon, 360.318.7944, jekaplants.com

“A Hug To Come Home To”

Disch

Built, LLC & Tac Tile Company

WRITTEN BY ANNE GODENHAM | PHOTOS BY DANI WINTERS PHOTOGRAPHY

WHEN RICK AND Amanda Weis bought their home in South Whatcom County, they knew the kitchen would be a high priority in the planned remodel.

“[It] didn’t function well for cooking, baking, or entertaining,” says Amanda. “The oven didn’t work and the range only had two working burners. Plus, there was a wall between the kitchen and living space that made the space feel congested.”

It took the Weises more than two years to find the right contractor for their project. When they landed on Jordan Disch from Disch Built, LLC, they knew the wait had been worth it. Disch improved the entire house with new floors, paint, and lighting; he also remodeled the primary bath and created an open-plan living area on the main floor. But the kitchen was the most dramatic transformation.

“Our goal was to open the space up, bring in more lighting, and provide as much space as possible to the kitchen area,” Disch says. “[We removed] the center wall which divided the living room and kitchen… removed the large fireplace, [and] completely changed the layout of the kitchen. I think the only thing that stayed in the same location was the sink by the window. The 7-foot custom island was a must and is probably my favorite feature.”

Amanda agrees, with one addition:

“My favorite part of the kitchen is the mosaic tile above the range created by Amy Popelka from Tac Tile. She was recommended to us by Jordan and we are so in love with the final product. My other favorite part of the kitchen is the island… I love to cook and bake and it was important to me that the island was a big open space for creating meals and treats.”

Disch notes that his purpose is “to bring my client’s dream and vision to life,” and it’s clear he succeeded here.

“I wanted a space that felt like a hug to come home to after long days at work,” Amanda says. “The end result has exceeded expectations.”

Contractor: Disch Built, LLC

Tiling: Tac Tile Company

HVAC, Water, and Electric: Ronk Brothers Heating, Cooling, and Electrical; Rhema Electric; Roberts Plumbing

Day and Night Outdoor

Entertaining

AS WE INCH toward summer, it’s time to stock up on the essentials to host all the best parties, gatherings, and quiet days outside. Outdoor entertaining isn’t just about having fun, but also creating a comforting space to rest and relax. So whether you want to have a party or sit and read, these options are perfect for you. AVA BOORN

1

2

Permasteel 80-Quart Rolling Beverage Cooler Lowes, $139 1050 E. Sunset Dr., Bellingham 360.734.2659, lowes.com

Callahan 50-Inch 2-Person Cedar Pergola Patio Swing by Backyard Discovery Home Depot, $699 420 Telegraph Rd., Bellingham 360.715.0090, homedepot.com

3

Cuisinart Grill Top Pizza Oven Kit CPO-700 Target, $129 30 Bellis Fair Pkwy., Bellingham 360.734.0220, target.com

4 Stargazer Nature Effects Solar Mushroom Lights Anthropologie, $38 anthropologie.com

5

50-Inch Aura Round Fire Table Green House, $3,741 1235 Cornwall Ave., Bellingham 360.676.1161, greenhousehome.com

& Siding

Wine Pick of the Month 83

Q&A with Sarah Voth 86

Photo by Anne Godenham

Mexican Cuisine Galore

Find your new favorite margarita, taco, and birria places

WRITTEN

WHATCOM AND SKAGIT

counties are known for their abundance of delicious Mexican food restaurants. So much so that even our friends from Canada cross the border to experience our local Mexican cuisine. With Cinco De Mayo coming up, it’s time to find your new favorite taco place. From Blaine to Mount Veron, here are some options for when you want to have a tart margarita, some quality tacos, or a juicy birria dish.

Margaritas

After a long day, it’s nice to kick back with some friends and a refreshing margarita. Created in the 1930s, this sweet-and-sour beverage is mainly made from tequila, triple sec, and lime juice. The word margarita is Spanish for “daisy,” relating to a category of cocktails popular in the 20th century made with citrus juice, syrup or liqueur, and a base spirit.

If you’re looking for a classic margarita, El Sueñito Brewing Company has you covered. El Sueñito opened in February 2023 and is a

community-centered brewery located in the Sunnyland neighborhood. Their house margarita is made from tequila, lime, and agave, and finished with a salt rim. They even have their Beergarita made with their flagship Alebrijes Mexican Lager.

For more flavor variety, Jalapeños Mexican Restaurant & Lounge is great for premium and non-traditional margaritas. The strawberry basil is a good alternative if you’re looking for a drink that’s more sweet than tart. This margarita is blended with Luna Azul Blanco, housemade strawberry puree, and fresh basil. If strawberries aren’t your thing, Jalapeños offers other fruit-flavored margaritas, including blackberry, peach, raspberry, and mango.

Lilia’s Mexican Cuisine is also great if you want to try different varieties of margaritas. Their very own margarita, Lilia’s Margarita, is a fruity margarita with an acidic touch. It contains Don Julio reposado tequila, sweet and sour, peach Schnapps, and a splash of cranberry juice. Perfect for when you want something different but still have the classic sweet-and-sour margarita flair.

BY AVA BOORN & SOL VANDEMAN

Photo by Ava Boorn

Photo by Anne Godenham

Photo by Anne Godenham

Photo by Ava Boorn

Tacos

The origin of tacos is still widely unknown. According to one theory, Mexican silver miners were most likely the people who invented tacos: to them, tacos were charges made from pieces of paper wrapped around gunpowder, which were then inserted into holes carved in the rock. The first mention of tacos in the United States was in 1905, according to history professor Jeffrey Pilcher. In Mexico City, tacos were the food of the working class, with variations of style and taste coming from the women who migrated to the city from all over Mexico.

Mi Rancho Meat Market is a onestop shop with a taqueria, butcher, and bakery. Located off Northwest Ave., it’s one of Bellingham’s classic Mexican taquerias. With their $1 tacos, you can order as many tacos as your stomach and heart desires.

If you’re farther north, Bordertown Mexican Grill in Blaine has you covered. Whether you want breakfast, lunch, or dinner, Bordertown has an array of options for you. Their menu includes fish tacos with grilled fish, sour cream, lettuce, and pico de gallo. They’re open from 8 a.m. to 8 p.m. (Sundays 10 a.m. to 7p.m.), so you can also stop by before or after your international travels.

Hard-shell tacos are to thank for the rise of fast-food tacos, but unlike what Taco Bell Founder Glenn Bell would have you believe, the hard-shell taco originated and was patented in the U.S. by Mexican restaurateurs. If you are craving that crunch, head over to Ay Chihuahua Cantina for hard-shell corn tortilla tacos with lettuce, cheese, tomatoes, sour cream, and your choice of meat.

Birria

Originating from Mexico, specifically the state of Jalisco, birria is a braised meat dish made with either goat, mutton, or beef and served with a cup of the braising broth for dipping. This slow-cooked meal history is connected to the Spanish colonizers who brought livestock over from Europe, mainly goats, who began breeding rapidly. The Spanish didn’t enjoy the gamey taste of the slowcooking method used for goat meat; they used an old Spanish word for it, a word that meant” of no value,” and “birria” originates from that term. As time has passed, different styles and methods of birria have emerged throughout Mexico.

One popular birria style is the Tijuana beef birria, which substitutes the goat for beef and uses more liquid in the braising.

At Birrieria Tijuana you are guaranteed to have mouthwatering Tijuana-style birria in an inviting atmosphere.

At the El Toro Loco food truck, you’ll be in for a finger-licking good time with the family recipe birria.

The quesibirria tacos come with lime, onions, cilantro, cheese, and a cup of braise broth for the tacos to be dipped

in—some even drink the broth like a soup. The taco dipping variation became popular in Los Angeles and has spread like wildfire.

Craving a heftier serving of birria? Tacos Tecalitlan has you covered with the option of a birria beef burrito. With an average cooking time of 3 to 4 hours, birria is worth the agonizing wait if you cook it yourself, but one of the many benefits of ordering from one of these great local restaurants is that you get all the deliciousness with no long wait!

From fun, fruity margaritas at Jalapeños to Ay Chihuahua Cantina’s hard shell tacos to juicy birria at El Toro Loco, Whatcom and Skagit County have so many amazing Mexican food options. t

Photo by Briana Tuvey

Photo by Briana Tuvey

Photo by Briana Tuvey

Anthony’s Hearthfire Grill

Roasted Pear Martini

Ingredients: Grey Goose La Poire vodka, Riesling, pear puree, cinnamon sugar rim

Price: $15

AS THE EARLY summer evenings grow longer and lighter, we’re all looking for a reason to gather with the people we love by the water, and Anthony’s Hearthfire Grill has given us a new one: the Roasted Pear Martini. Top-shelf vodka, a splash of off-dry white wine, sweet puree of fresh pear, and a rim of cinnamon sugar combine for a drink that gives off—and creates in the drinker—a warm amber glow, mirroring that of the sunset over the harbor. 7 Bellwether Way, Bellingham, 360.527.3473, anthonys.com

ANNE GODENHAM

Kitchen Tips & Tricks: Mastering the

Grill

WRITTEN BY ANNE GODENHAM

Locals Love LakeLine

WRITTEN AND PHOTOGRAPHED BY

MAYA HEINSELMAN

SILVER BEACH’S LATEST restaurant has already proved its worth in the neighborhood! Although LakeLine just opened its doors in March, they’ve already been experiencing quite a bit of regular attention— and we can see why. Not only is the restaurant perfectly located right by Lake Whatcom, but as soon as you walk in you’re greeted by their stunning logo of a woman mid-dive. The artfully decorated space was built by local firm Alexei Ford Design Build. The workers at LakeLine are always ready to invite you in with open arms for breakfast, lunch, and dinner, and can serve you at one of their indoor tables or even from their convenient pickup window. Start your day with their delicious Smoked Salmon Toast and a house-made Bloody Mary, get a quick pick-me-up of their special Hammerhead coffee blend midday, and then end your evening with a decadent, timeless affogato all in the same place! Oh, and don’t forget to grab a pup cup for your furry friends, too! 601 Northshore Dr., Ste. 104, Bellingham, 360.726.7017, lakelinebellingham.com t

Heat Ahead

Unlike with our ovens, many people don’t take the time to preheat their grills—after all, the food is going right over the flame, right? Well, first of all, not always (see the next tip), but even if you’re planning to grill right on the flame, you want your food to hit the hot grate and be heated evenly throughout the cooking time.

Photo by Lisa Karlberg

Exciting New Spaces Opening at The Chuckanut Bay Distillery

WRITTEN BY ANNE GODENHAM | PHOTO COURTESY

THE CHUCKANUT BAY Distillery has become a Bellingham institution, a great place to go for a tasting, a tour, or a fantastic meal at their restaurant, Penny Farthing. But it’s about to become even more of a destination, with three beautiful new spaces opening up in the cavernous downtown building: a cozy speakeasy, a rooftop bar serving Thai food, and a large event space.

The second-floor speakeasy opened last month, and the plan is to open their new rooftop bar—the only one in Bellingham—over Memorial Day weekend. (We got a little sneak peek earlier this year and can confirm that the bay

Get in the Zone(s)

Creating heat zones on your grill will give you more control over your temperature and enable you to cook more types of food—and cook them correctly—at the same time. Indirect heat is also a great tool for cooking meat evenly before doing a reverse sear.

views are incredible!) Starting this summer, they’ll also be hosting weddings in their huge upstairs event space, which can accommodate up to 300 people and comes with a range of food and beverage options. The high ceilings and walls of windows give the space an airy feel, while repurposed iron details and wood beams from the original building lend a lovely industrial style to the room.

Between these new spaces, the updated lunch and dinner menus at Penny Farthing, and their new port-finished bourbon, there’s something new for everyone! 1311 Cornwall Ave., Bellingham, 360.738.7179, chuckanutbaydistillery.com t

Swap Your Prongs for Tongs

While many grilling tool sets lead with a two-pronged grill fork, stabbing your meat before it’s ready is a huge mistake. The outer crust the heat creates needs to remain intact in order to keep the juices and flavor inside. For flipping without the risk of piercing, grab a pair of tongs instead, or a spatula for fish/patties.

Give It a Rest

Once your meat is cooked, resist the urge to slice into it right away, or you might lose all that juiciness you worked so hard to preserve with your careful tong use! Make sure to let the meat rest for at least five minutes, to give the juices time to reabsorb into the muscle.

OF CHUCKANUT BAY DISTILLERY

Shepherd's Pie

Chef Marcello Mazzoleni at Lighthouse Bar and Grill

RECIPE BY CHEF MARCELLO

MAZZOLENI

SHEPHERD'S PIE IS a classic comfort dish, perfect for exploring new combinations of traditional and modern flavors. Made with your choice of lamb, steak, pork, or turkey (if you are looking for a way to lower your intake of red meats) this dish will surely make you the executive chef of your home.

Meet the Chef

Incorporating his expertise in Italian and French cuisine, Chef Marcello Mazzoleni combines traditional flavors with a twist of a modern touch. Eager to explore the culinary world, Mazzoleni has cooked up and down the West Coast, from California and Las Vegas to Alaska—and now Bellingham as the executive chef of Lighthouse Bar & Grill. 1 Bellwether Way, Bellingham, 360.392.3200, hotelbellwether.com t

Ingredients

1 pound of raw ground or minced meat, or braised meat wholemuscle beef, pork, lamb, turkey

1 cup diced yellow onions

½ cup diced carrots

½ cup diced celery

1 cup blanched fresh or frozen peas

1 tablespoon minced fresh garlic

1 tablespoon unsalted butter

4 fluid ounces Chardonnay or white wine of choice

3 cups warm mashed potatoes

thinly sliced gruyere cheese

¼ teaspoon dry Herbs de Provence or Italian herb blend

Kosher salt black pepper

Instructions. Serves four

• Prepare the mashed potatoes using any recipe. (You can also use leftover mashed potatoes. Just make sure to reheat with a dash of milk or cream to soften enough to spread over the pie base.)

• If not using braised meat, use a saute pan on high heat and add 1 tablespoon of your choice of vegetable oil. Lightly coat the pan in oil, then drop the 1 pound of patty-shaped raw meat. Let the meat brown on one side, adding ¼ teaspoon kosher salt and ¼ teaspoon of pepper to begin breaking up the meat and continue until browned evenly. Remove meat from the pan once 80% cooked and set aside. (If using braised meat, skip this step and add meat to the wine while reducing)

• Drop heat to medium and add onions, carrots, celery, and minced garlic with 1 tablespoon of unsalted butter. Stir occasionally until vegetables start to caramelize. Vegetables should be soft, not mushy. Pour in 4 ounces of Chardonnay or white wine of choice, and let the wine reduce. Add in a pinch of salt and pepper and ¼ teaspoon dry Herbs de Provence or Italian herb blend.

• Once the wine reduces completely, immediately add meat (including juices) and peas to the pan. Stir ingredients until evenly mixed.

• Transfer the pan mixture to a casserole dish or oven-safe ramekin of your choosing. Fill the dish half to three-quarters full leaving room for mashed potatoes. Gently spread mashed potatoes evenly across about a half-inch thick. Top with thinly sliced gruyere cheese.

• Bake at 400° for 8 to 10 minutes. The cheese should be starting to brown and bubble. Let cool for a few minutes before digging in.

Photo Courtesy of Lighthouse Bar & Grill

Photo by Ava Boorn

DINING KEY

under $20

$20–34

$35–49 .

. $50 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 Taste tab at bellinghamalive.com

* Review provided by restaurant.

WHATCOM

ACCOMPLICE American

1232 N. State St., Bellingham, 360.778.2336

If you’ve been to Carnal in downtown Bellingham, you know meat is their forte. For even more protein-forward goodness, head to the restaurant’s burger offshoot, Accomplice, located right next door. Originally created as a destination for casual takeout during the pandemic, the space was remodeled to include a quirky dining area plus a variety of sandwiches and house-made sauces.

DRAYTON HARBOR OYSTER COMPANY

Seafood, Regional NW

685 Peace Portal Dr., Blaine 360.656.5958, draytonharboroysters.com

A board inside Drayton Harbor Oyster Company tracks when the last oyster delivery was made and how long it takes the oysters to get from the ocean to the kitchen. The record? 13 minutes. This level of freshness means oysters so good that people come from all over the globe to taste them. The intimate, casual setting will make you feel like you’re at a friend’s house.

FAIRHAVEN POKE Hawaiian

1102 Harris Ave., Bellingham 360.922.7494, fairhavenpoke.com

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

FAIRHAVEN VILLAGE TACOS

Brazilian, Fusion

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.

THE FORK AT AGATE BAY American, Seafood 2530 Northshore Rd., Bellingham 360.733.1126, theforkatagatebay.com

Nestled at the fork between Y and Northshore roads near Lake Whatcom sits The Fork at Agate Bay. This relaxed and boat-housechic restaurant offers a seasonal menu for breakfast, lunch, and dinner, all featuring fresh, local ingredients. The bar boasts an impressive drink menu, with a drink selection based on fresh and local ingredients and tastes.

GREAT BLUE HERON GRILL American

8720 Semiahmoo Pkwy Blaine, WA 98230 360.371.7015, semiahmoogolf.com/ great-blue-heron-grill

Located at Semiahmoo Golf & Country Club, and open to the public, offering casual fare in a comfortable setting with views of the golf course. Enjoy breakfast, lunch, and dinner made with locally-sourced ingredients, plus wine, beer, cocktails, and more! Check our website for special events and weekly dining specials.

HILLTOP RESTAURANT American

5645 Guide Meridian, Bellingham 360.398.2462, hilltopcooking.com

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

D’ANNA’S CAFE ITALIANO Italian

1319 N. State St., Bellingham 360.714.0188, dannascafeitaliano.com

If you’re looking for good Italian food without having to resort to a national chain, D’Anna’s may be the place for you. The emphasis here is on the food, not the frills. The restaurant stands out in many ways, but D’Anna’s delicious, homemade pasta is what really makes it speci al.

THE FILLING STATION American

1138 Finnegan Way, Bellingham, 360.715.1839 716 Alabama St., Bellingham

360.746.2079, fillingstationnw.com

The 1950s vibe resonates within the walls of this all-American burger joint. From the antique gas pump to the car memorabilia lining the restaurant, The Filling Station is Fairhaven’s newest go-to spot to satisfy your hunger. With names like Chevy Pickup, Mustang, and Thunderbird, the menu provides different burger selections along with appetizers like Dip Sticks (deep-fried zucchini strips), Hot Rod (footlong hot dog), or the Junkyard (classic, onion, and tire fries).

FIRESIDE MARTINI & WINE BAR

Eclectic, Bar

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

Fireside is out to make a name for itself. Their menu changes on an almost daily basis and uses only fresh, local ingredients. Cocktails are based on in-house infusions of spirits, a collection found only at Fireside, and their beer options range from local to obscure to international.

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.

JACK NIEMANN’S BLACK

FOREST

STEAKHOUSE German, Steak

638 Peace Portal Dr., Blaine 360.306.8342

Black Forest Steakhouse offers a versatile dining experience. It’s fancy enough for special occasions, anniversaries, and graduation celebrations, but it’s also a place you’ll want to go to any day. Black Forest cooks their steaks different than most other steakhouses: They broil them in a 1,600-degree oven, leaving the meat tender and flavorful.

JALAPEÑOS MEXICAN GRILL Mexican

1007 Harris Ave., Bellingham, 360.656.6600

501 W. Holly St., Bellingham, 360.671.3099

2945 Newmarket Pl., Bellingham 360.778.2041, jalapenos-wa.com

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.

JUXT TAPHOUSE American

119 W. Holly St., Bellingham 360.656.5223, juxttaphouse.com

JUXT’s unique 28-tap draft system allows for a rotating selection of locally sourced beer, wine, cider, cold brew, and cocktails. Because cocktails are mixed and ready on-request, JUXT can deliver something unfound in other bars: cocktail flights. The food menu is also large and varied, with options to satisfy any palate or hunger level. True to the bar’s spirit, it juxtaposes fine dining items with pub-friendly comfort foods like nachos, burgers, and poutine.

KEENAN’S AT THE PIER

Northwest, American & Seafood 804 10th St., Bellingham 360.392.5510, keenansatthepier.com

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

THE LOFT Northwest, American & Seafood

1801 Roeder Ave., Ste. 120 Bellingham 360.306.5668, theloftbellingham.com

In a world of freeze-dried and processed pre-packaged foods, The Loft strives to be an exception. From the fresh, locally caught salmon and halibut, to the cage-free organic eggs, they believe the ingredients make the dish. Their dressings, sauces, and seasoning are all from scratch, with original recipes using fresh, local, organic products as often as the seasons allow.

LOMBARDI’S Italian

21 Bellwether Way, Ste. 112, Bellingham 360.714.8412, lombardisitalian.com

This waterfront bistro pairs classic Italian eats with a standout wine list and idyllic

views of the Squalicum Harbor. Their menu features ingredients both local and imported, with items like sauces, dressings, and desserts made in-house from scratch. Keep an eye out for events including wine dinners and monthly wine club meetings.

LORENZO’S Mexican

221 Central Ave, Sedro-Woolley 360.856.6810 lorenzosmexicanrestaurant.com

Lorenzo’s was established in 2006 with the goal of bringing an authentic Mexican restaurant to the communities of Bellingham, Mount Vernon, and Sedro-Woolley. The staff is friendly and welcoming, and customers are always made to feel at home

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 highend restaurant, it’s also informal. You don’t have to dress up, and everyone is welcome.

MI MEXICO Mexican

241 Telegraph Rd., Bellingham 360.647.0073, mimexicobellingham.com

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

THE MILL AT SEVENTH French

655 Front St., Lynden, 360.778.2760

The Mill is the type of place where one could spend a full afternoon grazing on cheeses, sipping cocktails, and enjoying a good book. The bistro-like atmosphere gives the restaurant a European vibe without losing the welcoming small-town service of Lynden. The menu is full of bistro plates like fresh salads, paninis, soups, and, of course, meats and cheeses.

• Historic Pioneer Village Tours, May 15 - September 15

• Olde Fashioned Christmas, First Weekend in December

• Historic Pioneer Village Tours, May 15 - September 15

• Historic Pioneer Village Tours, May 15 - September 15

• Meetings Last Tuesday of the Month, 6 p.m. at Pioneer Park

First Weekend in December

• Olde Fashioned Christmas, First Weekend in December

• Olde Fashioned Christmas, First Weekend in December

• Historic Pioneer Village Tours, May 15 - September 15

• Olde Fashioned Christmas, First Weekend in December

Visit us on the web at: www.ferndaleheritagesociety.com

• Meetings Last Tuesday of the Month, 6 p.m. at Pioneer Park Visit us on the web at: www.ferndaleheritagesociety.com

• Meetings Last Tuesday of the Month, 6 p.m. at Pioneer Park

• Meetings Last Tuesday of the Month, 6 p.m. at Pioneer Park Visit us on the web at: www.ferndaleheritagesociety.com

Visit us on the web at: www.ferndaleheritagesociety.com

The Salish Burger with Cod at Adrift in Anacortes is everything you could want from a fish sandwich: a thick, tender, perfectly-cooked filet of wild cod topped with pickled red onions and lemon-avocado dressing—tangy and rich at the same time.

Martini Brunch in Mount Vernon serves up all kinds of savory and sweet deliciousness (plus great cocktails), but the star of the show is their Honeycomb Toast: a twoinch thick slab of sourdough toasted to perfection and topped with salty-sweet honeycomb butter.

Brand-new taco bar Nacho Problem has opened on Railroad in Bellingham. Their Chicken Nachos are made with crunchy baked chips, pulled chicken, green onions, black olives, pickled jalapenos, and tons of delicious cheese.

2 3 6 5 7 8 4 1

For the perfect fuel-up on your Saturday morning market outing in Bellingham, go to Sweet as Waffles! For a hearty twist on a classic grab-and-go breakfast try the Goldie Lox— smoked salmon spread on a fluffy, crispy waffle, topped with red onions and everything seasoning.

If you want to add food to your drive-through coffee order but you’re not feeling a breakfast sandwich, grab a Sourdough Bagel with Garlic Feta Dill Cream Cheese from IWM in Fairhaven. Just pop a breath mint afterward!

The Grapefruit Dahlia Martini at Max Dale’s Steak & Chop House in Mount Vernon is the perfect summer drink, with a refreshing combination of Finlandia Grapefruit Vodka, Chambord, muddled lemons, and a touch of grapefruit juice on top.

On a night out, there’s nothing like a plate of wings to go with your beer, and Redlight Kitchen & Bar has you covered with their Fried Chicken Wings. The sweet and sticky garlic chili honey is finger-licking goodness!

Stop in at LakeLine for refreshments after a day at Lake Whatcom. Their Tuna Melt is a tidy little meal of melty sharp cheddar and tuna on ciabatta, served with thick and crispy potato chips and cornichons.

NEW MEXICO TAMALE CO. Tex-Mex

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

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.

OISHII Asian

424 W. Bakerview Rd., Ste. 101, Bellingham 360.671.6007, oishiiteriyaki.com

The next time you find yourself craving Asian fusion, head to Bakerview Square for sushi, teriyaki, noodles, and more. “Oishii” means “delicious” in Japanese and as any of their longtime regulars will tell you Bellingham’s Oishii Teriyaki & Rolls more than lives up to its name.

ON RICE THAI CUISINE Thai

209 N. Samish Way, Bellingham, 360.714.9995

2200 Rimland Dr., Bellingham, 360.738.9995

1224 Harris Ave., Bellingham, 360.676.9995 onricethai.com

Ask any college student: On Rice is the place to go in Bellingham. With its affordable lunch specials and three locations around town, it’s easy to enjoy one of On Rice’s flavorful Thai dishes. All dishes are available with chicken, pork, beef, seafood, or tofu and can be made as spicy as you want them to be.

THE PENNY FARTHING BAR & RESTAURANT American

1309 Cornwall Ave., Bellingham 360.738.7179, chuckanutbaydistillery.com

Between craft cocktails and creative dishes designed for sharing, a night spent at the Penny Farthing will be one to remember. The bar and restaurant is operated by (and located within) Chuckanut Bay Distillery, and their house-made spirits are complemented by creative and locally-sourced dishes.

RIFUGIO’S COUNTRY ITALIAN CUISINE

Italian

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

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

Photo by Anne Godenham

STORIA CUCINA AND BAR CICOTTI

Italian

109 Grand Ave., Ste. 102, Bellingham 202 Grand Ave., Bellingham 360.734.1929 | 360.656.6802 storiacucina.com | barcicotti.com

Storia Cucina & Bar Cicotti are local Italian restaurants keeping the classics alive! Every dish, cocktail, and wine has a rich connection to Italy’s food and beverage history while adding Pacific Northwest flair. We have rotating daily specials and a daily happy hour.

WINE PICK OF THE MONTH

THE STEAK HOUSE AT SILVER REEF

Steak, Seafood

4876 Haxton Way, Ferndale 360.383.0777, silverreefcasino.com

This award-winning restaurant offers elegant dining and an intimate atmosphere. Primegrade steaks are broiled at 1,800 degrees to lock in the natural juices and finished with a special steak butter. They also have an extensive wine list. This dining experience rivals any of the big-town steakhouses in quality and service without the big-city price tag.

WANIDA THAI CUISINE Thai

1213 Dupont St., Bellingham, 360.746.8642, wanidathai.com

3200 Northwest Ave., Bellingham, 360.393.3138, wanidathaibistro.com

Bellinghamsters who love Thai know the name Wanida! Now with two locations, Wanida Thai serves up authentic Thai food from appetizers, soups, noodles, curries, and stir-fry. Whether you’re satisfying a craving with Phad Thai or trying something fresh like their Papaya Salad, you won’t be disappointed by their menu.

SKAGIT

A’TOWN BISTRO Regional NW 418 Commercial Ave., Anacortes 360.899.4001, atownbistro.com

A’Town Bistro’s careful sourcing of ingredients, creative approach to food and drinks, and comfortable atmosphere are why it’s about to become your new go-to restaurant. Pair your meal with something off the everchanging cocktail menu. Bitters, shrubs, and syrup are made in-house and the creative cocktails are composed by staff or sourced from a collection of vintage bartending books.

COA MEXICAN EATERY Mexican

1810 Riverside Dr, Mount Vernon, 360.840.1938 214 Maple Ave., La Conner, 360.466.0267 coaeatery.com

One bite of a taco or one sip of a margarita and you’re hooked. This eatery offers frequent customer appreciation days, offering 50 percent

Milbrandt 2020 The Estates Cabernet Sauvignon, Wahluke Slope, Washington

WRITTEN BY AMBERLEIGH

BROWNSON

AFTER JUST COMPLETING the 14th annual SavorNW Wine Awards judging in Cannon Beach, Oregon, I came away with a newfound respect for a Washington icon: Milbrandt Vineyards. My panel unanimously voted a double-gold for their 2019 Sentinel red blend, which was a heady, velvety-forest-floor delicious presentation of what Washington State has to offer. For May’s Wine of the Month, though, I’ve opted for something a little more appealing to the pocketbook at $30 a bottle: the Estates Cabernet Sauvignon.

Brothers Jerry and Butch Milbrandt planted their first wine grapes in 1997 and would go on to help put two AVAs on the map: Wahluke Slope and Ancient Lakes, which have produced

extremely beautiful iterations of awardwinning wines over the years.

Milbrandt Vineyards won the esteemed Wine Press Northwest Winery of the Year title in 2019, which added to their clout, joining accolades from Wine Spectator and Wine Enthusiast and honors from Great Northwest Wine competitions over the years.

This particular vintage is 99% Cabernet Sauvignon and 1% Dolcetto. (Fun fact: in order to legally put a wine type on the bottle in Washington State, you must have at least 75% of said varietal—whatever mixers are up to the winemaker!)

You can peruse their wine selections, locations, and brethren wines online at milbrandtfamilywines.com; both Mount Vernon and Barkley Haggen also carry our Wine of the Month for sale.

Tasting Notes: Scents of carnations, moist tobacco, bing cherries, fruit roll-up, black licorice precedes a palate of violets, cocoa, root beer, and a hint of maple and raspberry compote.

Pairing Suggestion: Pecorino cheese, figs, margherita flatbread, beef short ribs, osso buco, roasted winter root vegetables, and peanut butter cookies. t

MEET OUR SOMMELIER

Amberleigh Brownson

Photo by Sharon Beth

Amberleigh Brownson has been a local sommelier and international wine judge in Whatcom county for eight years. She is a fourtime award winner from Wine Spectator for her wine program and wine pairing dinners, and has become an opinion leader in the Washington wine world, particularly in Whatcom County.

off food if you pay in cash. Deals and good food what more could you want? Even on a different night, with the choice of fajitas, burritos, chimichangas, or flan, you won’t be disappointed.

THE FAIRHAVEN Deli

100 N. Burlington Blvd., Burlington, 360.746.3183, fairhaventogo.com

Offerings at The Fairhaven are diverse enough to please every palate, and the flavors of each ingredient are carefully considered. Rotating specials and seasonal dishes make each visit unique and exciting.

IL GRANAIO Italian

100 W. Montgomery St., Ste. 110 Mount Vernon 360.419.0674, granaio.com

Il Granaio is a practice in the intricacies of cuisine, displaying the best flavors Italian food has to offer. With more than 30 items on the entree menu, the list can be quite daunting and the dessert menu is also impressive. The wine menu is also expansive, and the beer menu features several local craft brews. Their grappa selection does the Italian cordial the justice it deserves.

NELL THORN Seafood

116 1st St., La Conner, 360.466.4261, nellthorn.com

Nell Thorn is seafood-heavy, so trying one

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.

FRIDAY HARBOR HOUSE Regional NW

130 West St.,#101 Friday Harbor 360.378.8455, fridayharborhouse.com

It’s hard to beat the view of the ferry landing, marina, and San Juan Channel from Friday Harbor House the hotel and restaurant provide a sweeping panorama of water and sky. In addition to the delicious food menu, Friday Harbor House is one of the few island restaurants to offer a full bar at brunch every day of the week.

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

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.

SALTY FOX COFFEE American

85 Front St., Friday Harbor 360.622.2486, saltyfoxcoffee.com

Items on the menu at Salty Fox are quick to whip up, but still healthy and satisfying. It’s an ideal stop for ferry riders on a time schedule, along with the locals who stop in for breakfast or lunch. Guests can take anything to go, including sealed wine and beer, much of which is locally made on the island.

Grass-fed beef burgers

Grain bowls & salads

House-battered Alaskan cod

Fried & grilled chicken sandwiches

Veg/gluten free options

Full bar

Happy Hour daily from 2pm–5pm

Mon–Sat 10:30–5:30pm lunch served until 4:30pm Sun 11–4pm lunch served until 3pm

Food as High-Octane Fuel

Q&A with Sarah Voth of Flourish Food & Body

WRITTEN BY ANNE GODENHAM | PHOTOS COURTESY OF SARAH VOTH

SARAH VOTH IS a Certified Eating Disorder Registered Dietitian (CEDRD) and Sports Dietitian in Bellingham. She focuses on intuitive eating and food neutrality and adheres to a Health at Every Size (HAES) practice.

Thank you so much for sharing with our readers about your practice! Can you start by telling me a little bit about yourself?

Yes! My name is Sarah Voth, I am a registered dietitian, and I am board certified in treating feeding & eating disorders (CEDRD). I own a private practice in Fairhaven, where I support people healing from disordered eating and chronic dieting in finding a more peaceful relationship with food and body image. I also practice in sports nutrition and work with athletes to train for and fuel their sport. I find that athletes can be particularly vulnerable to disordered eating and

“Intuitive

Eating is championed by body positive activists and eating disorder recovery therapists because it focuses on building body trust and kindness...”

—Sarah Voth

body image negativity, and athletics can place unique challenges around eating and recovery.

Can you give us a brief rundown of what ‘intuitive eating’ means, and how it factors into your work?

I like to think of intuitive eating as our body's "default mode". We're born with the natural ability to cry and get irritable when we’re hungry, and become sleepy and distracted once full. In fact, it's pretty challenging to force a baby to eat when they're not interested and, inversely, it's a nightmare trying to calm down a hungry baby with

anything other than food! Intuitive eating is continuing to acknowledge our internal body cues (hunger, taste, satisfaction, fullness) to guide and shape our eating patterns, while integrating other information like our unique nutritional needs. Intuitive Eating is championed by body positive activists and eating disorder recovery therapists because it focuses on building body trust and kindness, rather than perpetuating a fear-based or negative relationship with food often experienced in dieting.

What made you interested in eating disorder recovery and body image work, and how do those focuses fit in with your work in sports nutrition?

I've been an athlete all my life, and I've experienced both very empowering and very toxic coaching styles around nutrition. Like many young athletes, I was praised for things like under-eating, doing extra training, skipping rest days, and even had coaches waving away concerns

“...it’s really cool to see people realize they don’t need to be afraid of food; in fact, they’re better athletes (and humans) when their nutrition is adequate, and confident, and joy-filled.”

—Sarah Voth

about amenorrhea saying "oh, crosscountry runners don't really need to have a period." All of that led to feeling really joyless, demotivated, and burned out with athletics.

It took me a long time to rebuild a positive relationship with movement. But one thing that really infused joy back into it was studying sports nutrition and the science of fueling. I

find it so fun to look at food through the lens of different fuels that you can tweak to help your body perform in incredible ways; seeing foods not as "good" or "bad," just different types for different needs. Today, I love endurance sports, and figuring out how to eat for those endeavors is a huge part of the experience—it's just incredibly fun and exciting.

In my practice, I also get to work with a lot of cyclists and long distance runners. I find that nutrition truly can be the difference between a personal record (pr) and not finishing (dnf). When I work with athletes who are also struggling with a history of dieting or eating disorders, it's really cool to see people realize they don't need to be afraid of food; in fact, they're better athletes (and humans) when their nutrition is adequate, and confident, and joy-filled.

For someone without an eating disorder or an intense sports regimen, is there any benefit to working with a dietitian?

I think if food is causing you any degree of mental stress, emotional overwhelm, or physical ailment, it's worth talking to a dietitian. The spectrum of concerns that a dietitian might work with someone on is wide-ranging: everything from body image, to tummy trouble, to eating to support their ADHD. There are so many things affecting our relationship with food that come up in nutrition therapy that it can almost feel like couples counseling, except the relationship we're working on is the one we have with our body.

What’s your favorite thing about the work you do?

Easy—my clients! They are simply the coolest, sweetest, kindest humans. Sitting across from people as they unpack their stories around food, body image, eating history, or just what's going on in their life—it's truly sacred ground.

Flourish Food & Body, @sarahvothrd, flourishfoodandbody.com t

"Picking up my camera has helped me to say yes to every opportunity that comes across my path. Following it has been the best thing to happen in my daily life."

— AVA BOORN

Photo by Ava Boorn