A e d i u G Lunch to
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Crossing the Digital Divide
APRIL | MAY 2016 DISPLAY UNTIL MAY 31 $3.99 US • $4.99 CAN
Lifetime Achievement Award
William Newmon II
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ÂŠ2016 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Preferred Guest, SPG, Four Points and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its affiliates.
A TO Z LUNCH GUIDE Who doesn’t love a good lunch? In this feature, we give the lowdown on lunches in our area, from Aslan to Zen.
60 © Diane Padys Photography
CROSSING THE DIVIDE Bringing seniors online In this feature, we explore the intersection of seniors and technology. We provide resources for seniors who might be interested in learning more about computers and the internet.
© Madeline Takata
APRIL | MAY 2016
South Hill House
By the Numbers
Garden Hillside Beauty
Calendar April & May
Wonder Woman Alice Clark
In the Know New Upper Skagit Library
In the Know Floral Soil
A to Z Lunch Guide
In the Know KAPOW! Returns
Apps We Love
Community Brigadoon Service Dogs
Five Faves Blogs for Seniors
In the Spotlight Paul Anderson
Quick Trip Guemes Island
Steering Column Special Advertising
Meet the Chef Crave Catering
Mixing Tin Mexican Martini
Review Culture Cafe
7 Great Tastes
Necessities Game of Thrones
Around the Sound Digs
Savvy Shopper Sassy Babes Boutique
Spring into Pink
Menu Spring Veggies
AGENDA 105 Featured Event Ferndale Cherry Blossom Festival 110
Out of Town Kevin Young
Letters to the Editor
Meet the Team
April | May 2016
NOTES On the Web
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NOTES Editor's Letter
“We want to grasp the heart, to hear what is beyond our hearing, but have only these words that disappear like mist from the tip of a wave, or the phosphhorous trail a swimmer leaves in the sea.” –Richard Jackson
omputers became indispensible somewhere between my freshman and senior years of college. I learned the hard way that documents and information typed into a machine could be lost — a paper I painstakingly researched, anguished over, revised several times went missing on a PC in the computer lab. Through my tears, the black screen was ominously blinking “Parity Check II.” I asked every half-asleep student in the lab what that meant, but no one knew. Later, I learned that Parity Check II meant that the hard drive had failed in some miserable way, but in that moment, I imagined all manner of evil gremlins and hobgoblins tugging at wires and cathodes, destroying my work. As I reconstructed the entire paper, I chanted to myself “back up, back up.” I bought a pack of those large floppy discs and loaded all of my papers from all of my classes onto them. Today, those discs are obsolete, that information lost again (which is probably for the best) but the lesson remained: this collection of plastic and metal, this humming, glowing place we put our trust can be as fragile as we are. More recently, my iPhone slipped into the bathtub, and it all came into clear relief: we live our lives through our gadgets, through our laptops and iPads, through our Android phones, and even someone out there through a Zune. The loss I experienced, the panic at what was in that tiny, vulnerable device was very real. We have gone from needing computers and devices for work to needing them for our daily lives, to hold our memories, to protect our most important moments, to capture pieces of ourselves. But what happens if you don’t have access to a computer, to Facebook (okay, bad example, that might be a relief)? What about having no way to email or video conference with loved ones? How do you share news, apply for jobs, find information about prescriptions without a computer? The digital divide is a serious problem in our society, and especially for those who are on our margins — the elderly, the poor, the disenfranchised. In this issue, we explore the intersection of age and technology, with resources, suggestions, and ideas for keeping our elderly from disappearing into the dark.
And that iPhone that dunked in the bath? A dubious fellow at CityMac (formerly TD Curran) resurrected it with a hot blower. Much to his surprise, that little apple glowed on the screen, and everything was fine. (He recommended strongly against the rice bag thing, by the way). My mom’s last voice mails to me, my daughter’s first steps, a few drafts of poems and short stories are all now resurrected and, yes, freshly backed up. May all lost beauty return to you,
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NOTES Contributors Ashley Thomasson Ashley is the owner of Love Beauty, a makeup artistry company based in Whatcom County. Specializing in weddings, events, and makeup for photography, Ashley strives to create looks with her clients that reflect their personality and natural beauty. When she is not behind her brushes, she can be seen serving on the Whatcom Coalition to End Homelessness, experimenting in her kitchen, and finding any excuse to share good food with friends. lovebeautybellingham.com p.45
NOMINATED 3 NATIONAL AWARDS!
Sara Southerland Sara is the co-owner of Electric Beet Juice Co., an organic, locally sourced juice bar and kitchen, located inside Terra: Organic & Natural Foods in downtown Bellingham. She also is the Food and Farming Program Manager at Sustainable Connections. p.48
CITY | METROPOLITAN CONSUMER MAGAZINE
Diane has spent a career making beautiful things more beautiful with her photography. She has lived in San Francisco, Milan, New York, and Seattle, photographing food, fashion, and other fabulous subjects. She now resides in Bellingham, doing commercial photography and environmental portraiture. In addition, she lends her expertise to the advisory board for Bellingham Technical College’s culinary arts program. p.93
• VISITOR GUIDE 1 of 6 finalists in each category. Covers the 24 Western States. Wish us luck on May 6, 2016. Zacchoreli Frescobadli-Grimaldi
Zacchoreli grew up in the Pacific Northwest, and has lived in Bellingham with his partner of 17 years and their two zany dogs. He is a Cordon Bleu Chef, has a master’s degree in English Studies from Western Washington University, and is a grant writer for a non-profit organization. He and his partner enjoy wine, traveling, and anything that has to do with the culinary arts. p.101
to where you live. Ato
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Letters to the Editor
Home and Remodel Issue Your magazine never fails to look amazing. And the articles are so great, too. This recent Home and Remodel was stunning! Thank you for a peek into some beautiful houses! Jill M., Bellingham Your article on stonework was fascinating. I love all the history in it. Thank you for such a beautiful and informative piece! Sara M., Mount Vernon
February | March 2016 Display until March 31 $3.99 US â€˘ $4.99 CAN
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The Way to Via
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The best part of the month is when I get to open up Bellingham Alive! What a great read, and so pretty, too! Iâ€™m about to remodel my bath, and your Home and Remodel issue is perfect timing! Lara M., Bellingham
WITH US! Your Perfect Weekend Getaway STAY. PLAY. DINE. RELAX. All Under One Roof
April | May 2016
NOTES Meet the Team Get to know the folks at Bellingham Alive a little better with Meet the Team.
What app enhances your life the most?
BABETTE: My favorite app is the Apostolic Clothing company. I like to walk my talk and dress in accordance with the sacred laws of my religion.
FRANCES: I’m really tempted to say Neko Atsume, because a game that rewards you for drawing feral cats to your yard with food and permanent furniture is pretty amazing, but the app I turn to the most often for joy and life enhancement is the Poetry Foundation’s Poetry Spin.
MELISSA: Which App enhances my life the most? I think the question should be, which app takes complete control of my life! PINTEREST, PINTEREST... and oh wait... Did I say PINTEREST? It’s the perfect app for DIY projects, home decorating and remodeling, searching for a new hair style, finding the perfect recipes, and the list continues to go on. Let’s just say it’s the perfect app for living your everyday life and filling the boredom void.
TINA: I love being paperless with my bank; no longer writing checks, but still need to balance my account from my daily debit transactions, I am not making that task easy on myself. I am in love with my new bank app! Yes, an app for my local bank? My First Federal app manages my balances including sending me texts, photo check deposits, and has a rewards point system to earn returns on my debit card use! Ahhh, saved by an app! Besides, there is no room in my purse for a check book anyway!
JENN: I should probably say my BBC News app or some other grown folks app, but everyone here would know I was fibbing so I’ll have to go with JibJab! JibJab brings a little silly and a lot of laughter into my world. Where else can I make my co-workers do the disco on roller skates, or lip synch to “Let’s Get Physical?”
KELLY: I find myself zoning into Blendoku 2, an app based upon color theory. The user arranges square tiles in the correct gradient formation. Each level gets more complex and you can compare your times with the rest of the world. It’s a fun exercise for color nerds.
LISA: Vivino. I do a lot of entertaining, eating out, and I attend multiple dinner parties throughout the year. This past summer I was introduced to Vivino by pro golfer and friend, Olin Browne. You scan the label and it tells you how the wine ranks and what the average retail price is, then you can store it in your library.
KAITY: I adore the Unroll.Me app for how easily and efficiently it streamlines my inbox. I’m a little bit addicted to entering giveaways with my email address (even though I never win!) and signing up for e-newsletters, so I had over 250+ subscriptions to sort through when I first Unrolled. I can choose which senders go directly to my inbox, which go to my daily Unroll update, and which get unsubscribed from entirely. So much to love!
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LIFESTYLE In The Know · Calendar · Spotlight Artist · 5 Faves
The Award Goes To: Bill Newmon WRITTEN BY FRANCES BADGETT | PHOTOGRAPHED BY MADELINE TAKATA
here are few images from the 1970s television era that are more iconic than the Ingalls’ cabin in Little House on the Prairie. Imagine Poltergeist without the perfectly suburban home beset with spirits. We knew the kitchen in Golden Girls almost as well as we knew our own. The talent behind these productions’ sets, and more including The Apple Dumpling Gang, The Shaggy D.A., Starsky and Hutch, Big Top Pee Wee, Murder She Wrote, MacGyver, is none other than Bellingham resident William J. “Bill” Newmon II. Born in St. Petersburg, Florida, Newmon worked in hospitality in his youth, traveling to resorts in New York and Connecticut. The resorts often promised conditions and accommodations to the workers that did not materialize. “I got fired four times for speaking out about that,” Newmon said. He went on to study political science and law at UCLA. He stayed in the guest house of Edward Stephenson, a production designer who worked on Golden Girls, Benson, Empty Nest, and other shows. Stephenson brought Newmon into the world of film and television production, acting as … continued on page 22
LIFESTYLE By the Numbers
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year career at the Pickford. p. 23 Social Fabric’s Renee Sherrer created an installation of toilet paper that was
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© Kjell Redal
“It has always been a happy thought that the creek runs on all night, new every minute, whether I wish it or know it or care, as a closed book on a shelf continues to whisper to itself its own inexhaustible tale.” FROM PILGRIM AT TINKER CREEK BY ANNIE DILLARD | PHOTOGRAPH BY KJELL REDAL
April | May 201619
LADIES AND GENTLEMEN, WE HAVE A
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APRIL & MAY APRIL
Saturday Night Fever, The Musical Mount Baker Theatre April 14, 7 p.m. mountbakertheatre.com
Art in Bloom: Anacortes Art Festival Depot Arts Center, Anacortes April 15, 6 p.m. anacortesartsfestival.com
Locarno McIntyre Hall May 6., 7:30 p.m. mcintyrehall.org
Have a Heart Run Edgewater Park, Mount Vernon May 7, 9:30 a.m. haveaheartrun.org
6 M AY
Tod Marshall Mount Baker Theatre April 25, 7:30 p.m. mountbakertheatre.com
Downtown Wine Walk Downtown Bellingham May 13, 5:30 p.m. downtownbellingham.com
Independent Bookstore Day Village Books, Bellingham April 30, all day villagebooks.com
Blossom Time Parade Cornwall Ave., Bellingham May 28, noon bellingham.com
28 Aprilâ€‰|â€‰May 201621
a mentor. Newmon attended the Los Angeles City College Architecture Stage Design for Theater course, and Stephenson took Newmon to Burbank to NBC studios. “He showed me all this stuff, and I was hooked.” Newmon started as a scenery draftsman and worked his way up to art direction. On January 31, 2016, Newmon was honored with a Lifetime Achievement Award for his work in art direction from the Art Director’s Guild. “When we got the call [about the award], I was excited. But when I heard I had won, I was ecstatic.” After a search for the perfect red carpet attire, Newmon and Velma — his wife of more than 60 years — were flown to L.A. for a free stay at the Beverley Hills Hotel and a walk down the red carpet. “I didn’t tell Velma until the night before that we had to walk the red carpet. She was so nervous, but she did fine. The atmosphere was electric.” Held in the same hall as the Golden Globes, the ADG Awards are a big, fancy affair. The ADG Award represents Newmon’s third award — he received one from the L.A. Black Media Coalition in 1988 and one from the National Black Coalition in 1996. Newmon is the first African American man to work in production design and art direction in Hollywood. At first, he had to struggle with racist carpenters and crew who resisted taking orders from a black man. “If you wanted a piece of scenery moved, they would say something and make noises. Nothing was done in the best way possible — that is, without any fanfare.” But Newmon earned respect for his hard work, fairness, and integrity. Kind and thoughtful by nature, Newmon had to be exceptionally so in order to survive the aggressions of those around him. The backbone 22 NorthSoundLife.com
that he gained speaking out about working conditions in resorts served him well as he became an industry pioneer. Characteristically, Newmon also made great friends and allies, including Michael Landon, whom he called “the best,” and Burt Reynolds. “Burt loves jazz, and he gave me jazz records.” He also recalled great conversations with Diane Carroll and his friendships with Ozzie Davis and Charles Durning. “I worked with lots of great people.” Newmon credits his father, John Newmon, for giving him words of wisdom that have fueled him through challenges and triumphs: “You have to really know what you’re doing and work a lot to find something you enjoy doing every single day.” And though Newmon does enjoy politics — and is still active in the Whatcom Democrats — he doesn’t regret following his dream over a career in politics and law. For all of the dynamics of working in television and movies, living project-to-project, Newmon maintained a consistent balance — he was never late (well, twice, but both because of car trouble) and he never worked on his birthday. “That’s a family tradition. We take our birthdays off.” These days, Newmon spends a lot of time reading. Fittingly, Newmon’s favorite author is another African American pioneer — Frank Yerby — who was the first African American to have his book optioned by Hollywood. “He’s the best author no one’s ever heard of.” There’s a parallel between the overshadowing of Newmon’s career and the forgotten success of Frank Yerby. With his ADG award, Newmon is finally getting the kind of recognition from the movie and television industry that he has long deserved.
WONDER WOMAN WRITTEN BY ALYSSA PITCHER
xecutive director, business owner, pie baker, graphic designer, artist, and former model, Alice Clark wears many hats. Currently, she is running her business, Alice’s Pies, and working as the interim executive director at Downtown Bellingham Partnership (DBP). Born in Saint Louis, Clark describes herself as a “wild child,” growing up spending time outside camping and canoeing. After attending college briefly, she was recruited by a modeling agency and worked in New York and Paris. “That was a really formative time in my life,” Clark said. Once she was finished modeling, Clark got married and moved to Bellingham with her husband in 1980. She earned a degree in graphic design from Western Washington University and worked as a freelance designer which led her to the Pickford Film Center. Clark spent nearly 15 years working with the Pickford, starting as a volunteer graphic designer and becoming the executive director. It was there that she learned how to manage and run a business and found her passion for collaboration. “One thing that makes me happy is watching other people realize their own potential.” For her, the best part of being a manager is selecting the right people for the job and empowering them to be creative and experiment with new ideas. Clark began at DBP in January of this year and is helping to forge a great path for the Partnership and build a strategic plan. The goal of the Partnership is to bring the business and public community in Bellingham together to increase awareness, drive development, and combat deterioration in the downtown area. The main objective for DBP currently is to address the concerns of empty storefronts, the homeless, and limited parking. The idea is to create a safe, vibrant, and healthy downtown through community collaboration. Although the
New Library in Upper Skagit WRITTEN BY FRANCES BADGETT
Partnership can’t solve the problems on its own, they can do their part to work towards solutions. “If I can help with community engagement on co-creating what we want downtown to become I would be happy,” Clark said. “I don’t think about it as what I’m going to do myself, more like if I can get other people to become engaged then I would feel like I’ve made success.” Another talent in which Clark finds great joy is in making pies. She started Alice’s Pies in 2013 after leaving the Pickford because she wanted to do something different. Baking pies is a meditative process for Clark and the end result is rewarding. She enjoys seeing people’s reactions when they taste her pie. One of her favorite customers is a cute older woman who tasted her pie and scolded her for making it so delicious. “A couple times I’ve been proposed to,” She said. “It’s just really funny.” One of Clark’s favorite pies to create is a fresh blueberry. “The reason it’s so great is because you can only make it in season,” Clark said. She uses locally grown blueberries. Clark enjoys bringing people together, whether it is at a community meeting with DBP, or over a freshly baked pie.
he Upper Skagit Library Foundation has raised $600,000 for the construction of the new Upper Skagit Library in Concrete. Glacier Northwest has donated the land. The Upper Skagit librarians and friends of the Upper Skagit Library have requested a larger, more visible, more contemporary library. Construction is expected to begin in December 2017. The Upper Skagit Library Foundation hired HKP Architects of Mount Vernon and Seattle to design the new building. HKP designed the Orcas Library, the Museum of Northwest Art, the North Cascades Environmental Learning Center, and the Children’s Museum of Skagit County. HKP is known for their sensitivity both to the community and the environmental context of their buildings. Founder Henry Klein said in a speech to The International Union of Bricklayers and Craftsmen, “No building, however grandiose or stunning, can express its full potential until it has connected itself to its place and embraced it without reservation.” Concrete is looking forward to seeing how the new library will weave itself into the fabric of the close community of the Upper Skagit.
April | May 201623
LIFESTYLE In the Know
#Letitgrow WRITTEN BY ALYSSA PITCHER
s spring begins, tulip fields become a sea of vivid colors. The flowers petals open, marking a fresh start. Similarly, Floral Soil represents a new beginning for floriculture and for the environment. “In my mind if you fix the environment, fix the planet, everything else will fall into place,” said Mickey Blake founder, CEO, and inventor of Floral Soil. About two and a half years ago, Blake invented Floral Soil in her kitchen at home in Bellingham. The creation is a natural alternative to the commonly used and chemically derived floral foam. The foam has been regularly used in the floriculture industry since it was invented in the 1950s. After use it is not reusable or biodegradable, so it is thrown out. In contrast, Floral Soil is restorative and supportive of the next life of seeds, bulbs, cuttings, or small plants. “If we can remove those chemical foams from the industry, you just basically removed half a billion or more fossil fuel derived chemicals that are going to be persistent in the environment for hundreds of years,” Blake said. “I’m planning on being on the planet for a while, and even I don’t want to deal with it.” Blake hopes that Floral Soil will encourage floriculture to think of recycling and empower florists, growers and flower enthusiasts to make responsible choices. Like Floral Foam, Floral Soil is useful for putting together beautiful flower arrangements. They both provide structural support for cut plants, and both hold water. Unlike floral foam, Floral Soil can be placed in the garden after use to grow another plant. The great value in this product is in how easily it is reused, and how that reuse saves our planet. “We don’t make our product for the garbage,” Blake explained. She
wants consumers to be able to bring nature inside the home in a more responsible way. Currently Floral Soil can be purchased in Bellingham at Rebecca’s Flower Shoppe and My Garden Nursery. Floral Soil was invented to achieve seven goals: to support cut flowers, hold water, grow seeds, be non-toxic, plant derived, biodegradable, and safe enough to eat. The product itself, when dry, has an earthy texture and even looks like regular soil. It can hold more than ten times its weight in water. Once saturated, Floral Soil takes on a sponge-like texture that provides plants access to water, air, and nutrients. Blake’s background is in the research of retroviruses in the Department of Molecular Microbiology and Immunology at Oregon Health Sciences University. Although she spent time researching and working on cures for diseases, it always felt like she was just contributing to a chapter in a book. “I feel closer to having cured, or made the planet better than I ever did in the lab,” Blake said. “From the moment I entered school, until now, this was probably what I was supposed to do,” Blake said. Although her previous work was not directly related, she was driven to create Floral Soil by her love of science and passion to help the environment. “I tell people it’s not about academics, it’s about not being afraid to fail,” she said. The goal of Floral Soil is to restore the environment, but it’s magnitude of impact is larger than that. “Flowers touch everyone’s life. You come into this world with flowers and you go out of this world with flowers.” Because of that impact, she feels complete not only in her professional career but as a person.
Wow it’s KAPOW!
[ APPS WE LOVE
WRITTEN AND PHOTOGRAPHED BY MADELINE TAKATA
ellingham’s creative minds are partnering with Sustainable Connections for the second annual KAPOW competition. In an effort to design an engaging, inexpensive, creative experience for the vacancies along North State Street, KAPOW is a “placemaking” competition aimed to create events and spaces that are welcoming, lively and safe. According to Sustainable Connections, placemaking inspires the community to collectively reimagine and reinvent public spaces. Last year’s KAPOW big winner was the Commercial Street Night Market, which successfully brought more than 16,000 people downtown during five Friday summer nights. Winning ideas that receive funding incorporate an interactive and inviting event in an overlooked space that reflects Bellingham’s unique identity. The idea of KAPOW began with no budget and few expectations, according to the Sustainable Connections program manager, Rose Lathrop. “We launched the competition to generate ideas, and it grew with partners excited to participate and help turn the ideas to action,” Lathrop said. The success of tactical urbanism is a rising approach to urban planning, in which the community can engage together to spark creativity, strengthen the city’s sense of place and grow Bellingham’s unique culture. According to Lathrop, North State Street was chosen as the focus of this year’s competition because of its momentum and possibilities. Downtown is rapidly redeveloping and many expansions are occurring along this street. By leveraging creative community minds, KAPOW is able to take brilliant ideas, and execute them. Idea applications have been rolling in, but a jury of event partners will pick the top eight who will go forth give brief presentations at the Mt. Baker
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Theatre. “There were so many great applications. I wish we could just fund them all.” From a 3.8-mile hopscotch, to an urban game station, to a giant roving dance party, this year’s ideas are certainly exciting. More ideas include solar-powered artistic tree light fixtures along North State Street. There is also talk of installing two stationary bicycles that will generate electricity to promote renewable energy and exercise; sculpting an interactive drinking fountain; or a permanent installation of a scaled representation of the solar system. Presentation and voting details are soon to come. Stay updated at the Sustainable Connections website.
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April | May 201625
Good Dogs Brigadoon Service Dogs WRITTEN AND PHOTOGRAPHED BY J.D. BOUCHER
t is not uncommon to see service dogs around Bellingham. While service dogs may be a curiosity to many of us, they provide an invaluable service to those who need them. They are an emotional anchor for those suffering from post-traumatic stress disorder. They support those who cannot walk without assistance. Those who suffer from seizures have service dogs who warn them about coming attacks. And they help pick up items for those with limited mobility as well as many other services too numerous to name here. Training service dogs is a long, expensive process. Taking a puppy to a ready-to-serve dog takes up to two years, and costs around $40,000 for the proper training, food, and medical care. One Bellingham non-profit, Brigadoon Service Dogs, is doing everything they can to get these dogs to the people who need them. Founded 12 years ago by lead dog trainer Denise Costanen, Brigadoon Service Dogs is located on Mission St., just east of Bellingham. Since 2004, they have placed more than 55 service dogs, established youth and prison programs, and have been recognized by Service Dogs International as well as the Washington State Senate. Just recently Zacchoreli Frescobaldi-Grimaldi was brought on as the new executive director to help increase fundraising and the number of placements.
Brigadoon has reached out to a number of partners to help train dogs, but one of the most notable is Washington prisons. Dogs are housed with incarcerated veterans and are trained by the inmates. If the relationship between the dogs and the inmates works well, the inmates can train the dogs in more advanced tasks. This program has benefits for all involved — the dogs get to be trained, veterans with post-traumatic stress disorder receive the service dog afterward, and the inmates give back to their fellow veterans. Veterans with post-traumatic stress disorder have said that getting a service dogs has helped them regain their lives. One veteran went from never feeling safe enough to leave his house without his wife to being able to run errands and navigate crowds safely with only the help of a Brigadoon Service Dog. Brigadoon is aiming to get even more service dogs to the people who need them, and have a number of fundraising events planned for the upcoming year.
In the Know
WRITTEN BY FRANCES BADGETT
April 17 and 18, times vary Jim Lynch
These two refreshing selections both take us back in time and give a us a new perspective on the present — Carrie Brownstein of Sleater-Kinney and Annie Dillard of Pilgrim at Tinker Creek fame. Hunger Makes me a Modern Girl: A Memoir
The Abundance by Annie Dillard 304 pages Ecco
by Carrie Brownstein 256 pages Riverhead Books
In her beautifully crafted memoir, Brownstein recalls her youth as a lonely place, a time of absences and drifting. Even non-music fans can appreciate the lyrical, accurate depictions of life in suburbia, the yearning for a better place, the desire to pursue one’s passion. But for music fans, there is another great layer to this deeply affecting book — the history of female bands coming out of Olympia and Seattle in the early 1990s.
Village Books in Lynden Waples Mercantile Building 430 Front St., Lynden villagebooks.com Noted author Jim Lynch will be at Village Books in Lynden teaching a master class on writing stronger stories, including advice on how to strengthen characters, dialogue, settings, and how to deepen the research process. Monday will be reserved for one-on-one manuscript consultation. Register through Whatcom Community College’s continuing ed website, whatcomcommunityed.com.
Author of the novel The Living set in Bellingham, Annie Dillard is best known for her lyrical essays, all of which explore the intersection of what it means to be a human in a natural landscape. She won the Pulitzer Prize for her memoir Pilgrim at Tinker Creek, and has steadily published poetry, fiction, and nonfiction ever since. Her work is both poetic and unpretentious, injecting the deepest philosophical insights with concrete, earth-bound observations.
May 19, 6:30 p.m. Steve Martini Whatcom Community College Heiner Theater 237 W. Kellogg Rd., Bellingham villagebooks.com Chuckanut Radio Hour will spend the evening inviting you to enter the world of Steve Martini. Local bestselling author and raconteur, Martini is sure to fascinate. His latest book, Blood Flag, is in his Paul Madriani murder mystery series. Tickets for the evening are $5 and are available at Village Books.
WHO KNEW? Dyson Dishes Those of you who are addicted to TED Talks (you know who you are) probably know this already, but those who don’t: local author, baidarka-builder and technological historian George Dyson has a great TED Talk called “The Birth of Computers.” George has also contributed two great nonfiction works to the world of letters: Turing’s Cathedral and Darwin Among the Machines. Check ‘em out! And say hi to George next time you see him downtown.
Jobs’ First Born The LISA (Local Integrated Software Architecture) was one of the first personal computers to offer the full integration of hardware and software ( a model Apple follows to this day). The LISA was developed by Steve Jobs, and is rumored to have been named for his daughter. As with many of Jobs’ enterprises, the LISA was considered a flop on the market, only to later become the reigning influence in personal computer design.
Atari Dateline December 2015: Atari returns. Currently owned by Atari Interactive, the brownand-black console that defined many a weekend morning in households across the U.S. arrived under Christmas trees to remind us all about the Zen qualities of Pong and the desperate struggle of Defender Attack. No one has crossed a street since 1978 and not thought of the classic game, Frogger. So it’s back. Better than ever? We leave that to you to decide.
Help I’ve Fallen! LIfeAlert Emergency Response’s executives probably didn’t imagine how far their product would penetrate pop culture in the late 1980s and early 1990s. But when Mrs. Fletcher hit the floor and exclaimed, “Help, I’ve fallen and I can’t get up!” the phrase caught like wildfire among the smart-alecky teen set. Depending on which source you cite, Mrs. Fletcher was either played by Edith Fore, Dorothy McHugh, or Bea Marcus.
April | May 201627
LIFESTYLE Five Faves
TIME GOES BY A blog that covers everything from aging and loneliness to senior music at the Oscars, Time Goes By covers pressing and important issues for seniors. Itâ€™s both a great resource and a nice place to read senior think pieces. They accept submissions. timegoesby.net
FIVE BLOGS FOR FAVES
THE CONSUMER BOOMER
NAKED AT OUR AGE
THE ROAMING BOOMERS
Jeff Rose is a financial adviser who has published numerous articles and books on the subject of retirement finance. He has a helpful blog with loads of useful advice. retirementbyjeff.com
Yep. Seniors have sex. And here’s a website that covers all things sensual and sexual, from devices and aids to tips and tricks, this site blasts the taboo of talking about sex over fifty. betterthanieverexpected.blogspot.com
Retirement is a great time to travel, and The Roaming Boomers go everywhere. Part travel agency and part info site, they have great tips on ideas for destinations, special occasions, road trips, and much more. theroamingboomers.com
Run by Dr. Val Jones, Better Health has articles, ideas, and an active Twitter feed to keep you engaged and interested in the thorny issues of senior health. She has tips on pain management, questions to ask your doctor, and much more. getbetterhealth.com
April | May 201629
LIFESTYLE In the Spotlight
Framing Issues The photography of Paul Anderson WRITTEN BY FRANCES BADGETT
very political movement needs a frame, an iconic image, a visual depiction of what threats exist and what is to be saved. Paul Anderson’s photographs are exactly those images — visual reminders of what is at stake for our environment, and why he seeks to protect it. Paul also photographs the Native Americans who are caught in the battle between economic development and the preservation of tribal lands. One of his favorite subjects is Lummi carver Jewell Praying Wolf James, who has taken his totem poles to places in need of healing. In the wake of the September 11, 2001 attacks, James journeyed across the U.S. to install poles in Pennsylvania, at the Pentagon, and at the World Trade Center. Since 2011, James has taken totem poles to areas threatened by pipeline and oil development. Anderson teamed up with James, and has been photographing his good friend on totem journeys all across the U.S. and Canada. Anderson’s portraits of Native Americans reflect his affection and respect for Native American culture. “What we don’t get is how spiritual their culture is. Everything has spiritual significance.”
If you’ve seen photos of our coal trains in the New York Times, Crosscut, The Seattle Times, you’ve likely encountered Anderson’s work. One of his largest publications is a billboard in Oregon of a windsurfer drifting in front of a barge. The windsurfer’s carefree pose is the perfect juxtaposition with the industrial barge, setting off a contrast that is both visually arresting and loaded with conversation. The Sierra Club loved the image so much, they rented billboards and created the message. Ultimately, the Sierra Club was successful in their efforts, proving that images — and Anderson’s in particular — are powerful statements. His work embodies something essential and true about our area — that it is both beautiful, and yet in grave danger of losing its beauty. As with most stories of activists, the motivation comes of wanting to keep the earth a livable, beautiful place for his children. Anderson has photographed coal ports, Bakken oil trains, mining operations, and refineries. What sets Anderson apart is that he imbues even the ugliest sites with the eye and sensibility of an artist. His work is unquestionably a critique, but he allows
so much beauty into his critique, that the overall effect is one of strength and clarity. Even as he is disagreeing with powerful coal and oil interests, he imbues their work with a kind of respect through evocative images that capture their significant space in our culture. This kind of balance rescues Anderson’s work from becoming too propagandistic, and elevates him to the level of sophistication reserved for the ranks of Dorothea Lange and Yousuf Karsh. Anderson grew up in St. Petersburg, Florida. He was drawn to the mountains and waters of the Pacific Northwest after living in Colorado. “We used to drive from Colorado to Detroit past these burning slag heaps — some of which burn for decades. It really woke me up to what is going on with our planet.” He relishes life here in the Pacific Northwest, and enjoys the water, the mountains, the deep woods, and the bright parks. “We have it great here. The important thing is to keep it great.” Anderson will keep going, working with his sharp lens and clear focus to ensure our planet is a safe and healthy one.
April | May 201631
LIFESTYLE Quick Trip
Magnetic Waters Guemes Island WRITTEN BY FRANCES BADGETT | PHOTOGRAPHY BY STEVE BERENTSON
ive minutes by ferry from Anacortes, Guemes Island was once inhabited by the Lummi Nation. Guemes is sometimes referred to as Dog Island for the shaggy white Salish wool dogs that roamed the island. Guemes is a quiet, bucolic island with beautiful views and long, unspoiled shorelines. Though there is a strange magnetic field in the waters off of Guemes that tends to skew compasses, the biggest hum on the island is from bicycles in the summer. With public beaches, boat launches, and incredible views, Guemes is a great weekend destination. Guemes is home to just 700 friendly year-round residents. What to do Guemes is a quiet place, so you won’t be strapping on your platforms and heading to the disco. This quiet island is known for sailing, fishing, hiking, biking, kayaking, and beachcombing. Guemes attracts artists, and some of the artists open their studios to the public. One such artist is Sue Roberts, whose sculptures and paintings are just blocks away from the ferry dock. A Florida transplant, Roberts has created Tower Arts Studio, a Mediterranean oasis in the mists of the Northwest with a little yellow stucco studio and bright gardens. Most visitors are on Guemes for the outdoor experience. Geocaching is a regular pursuit on Guemes, and a fun way to pass the hours. For those who are new to the sport, geocaching is basically a treasure hunt out in the wilderness. Using GPS and information from geocaching.org, you can start stashing or hunting as you please. Geocachers can leave stashes or pick them up, or both. Probably the biggest outdoor activity is hiking Guemes Mountain. The Guemes Mountain Trail is 2.5 miles roundtrip, with stretches through wildflower meadows, wetlands, and forest. The trail scales the peak of Guemes Mountain overlooking Padilla Bay and the North Cascades. It is a day hike only — no camping or overnight trekking is allowed. Bikes and horses are also not allowed. The trail gains 550 feet in elevation. What Guemes lacks in multiplex theaters and shopping malls it makes up for in outdoor experiences. A great spot
for a picnic or game of Frisbee, Schoolhouse Park got its name from the one-room schoolhouse that stood on the site. Young’s Park is set by the water and has picnic sites, boat launches, and other amenities. These are two great spots to spread a blanket and relax in the sun. There are also great, unspoiled beaches open to the public. Wherever you turn, Guemes welcomes you. Where to dine You can pull your dinner from the surrounding glittery waters — crab, shrimp, salmon — Padilla Bay is a haven for great seafood. If you prefer your meals prepared, there is one option: Anderson’s General Store and Channelside Café. There are plenty more options in Anacortes, Anderson’s gives you a unique island experience, with friendly locals and fresh seafood right from the surrounding waters. Don’t be shocked if a local picks up a guitar and just starts performing — life on this cozy island is casual and spontaneous. Where to stay The Guemes Island Resort offers everything from rustic yurts to luxury cabins. In operation since the 1940s, this friendly resort is family-owned and very cheerful. They not only accommodate that big family reunion you’ve been planning, they can also serve as a venue for weddings, or a honeymoon getaway for two. The resort offers rowboats, kayaks, and a free boat launch for guests. The resort spa offers massage therapy, and there is also a hot tub and recreation room. For those who are here to fish, the resort offers fishing reports and local insider advice about the best spots. There is a famous tiny house on Guemes known only as The Tiny House of Guemes. It is a guest rental, and beautifully appointed. It’s surrounded by lovely woods and has a nice patio and all the comforts of home in a tidy little package. Whether you’re going for a night to bike around and kayak, or spending a week beachcombing, there is something for everyone on this beautiful island.
April | May 201633
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The Steering Column SIX DEGREES OF TROUBLE Part 2: How Big Is Your Problem? WRITTEN BY ZIAD YOUSSEF
ast time we identified that trouble is measured by how difficult it is to identify its source and how much impact it has on your life. The first three degrees were No Trouble At All, Inconvenience, and Brace Yourself.
Today, we discuss the last three degrees of trouble, the tornado, depression, and irrelevance: The Tornado: It comes almost out of nowhere and leaves a trail of destruction, but then it’s gone. Like a client or co-worker who has a bad temper who just comes in with little notice, shouts at everybody and just storms off. Feelings get hurt, relationships destroyed and the others are left picking up the pieces, but nothing is permanently destroyed. Depression: The source is harder to identify and the general malaise starts to affect the morale of the office which could lead to a permanent depression unless you have an intervention. The effort is always draining, and the commitment has to be long-term for a proper solution. Irrelevance: People who think that nothing else will work because there’s only one way to do it, are infected with a virus that is extremely hard to pin point, but the effect is fatal. If you aren’t willing to adapt, you suffer from the 6th degree of trouble, you will become irrelevant, and that’s the biggest form of trouble. For more, look us up online at www.mytrafficman.net, or CALL: 360-734-0908.
SHOP Savvy Shopper · Necessities · Around the Sound
Getting Social: Social Fabric WRITTEN BY FRANCES BADGETT | PHOTOGRAPHED BY MADELINE TAKATA
enee Sherrer is a fashion designer with an MFA and a cool idea: a makerspace for the sewing set that also sells locally made jewelry, textiles, and clothing. It’s a concept that seems so perfect for downtown Bellingham — inspiration, art, and crafting all in the same space. Sherrer also mentors a woman who is moving from fashion sales into fashion design. Open and airy, Social Fabric is part gallery, part classroom, and part retail space. “I’m sort of running three businesses at once,” she said. “But I love it.” Each class has a theme, from making your own straight jackets to creating cozy pillows. The class themes are seasonal and locally inspired. In April, to celebrate the Ferndale Cherry Blossom Festival, Sherrer will teach Shibori, or the art of Japanese fabric dyeing. Similar … continued on page 39 continued on page 41
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to tie dyeing, Shibori incorporates sophisticated techniques to create rich patterns and designs. She will also be teaching a workshop on making paper. “I have the three main kinds of pulp used in Japanese paper-making, which is an unusual thing to have lying around. They aren’t easy to find.” Not only does Social Fabric host classes, there is a sewing machine set up in-store for those who would like to drop by. You can also host your own party in the space, and Sherrer also creates custom projects as well. One of her custom projects stems from her work as an instructor at Ragfinery, also in downtown Bellingham. “A man and his daughter came to the class.” Sherrer collected the email address of the class participants, and the man emailed to request a custom wing dress for Native American dances that were held in March. “I wasn’t familiar with wing dresses. It wasn’t particularly difficult, but it is a very specific style.” Sherrer’s interest in fabric arts goes way beyond pretty dresses — she engages with different materials as an artist, seeking expression and statement in her work in addition to aesthetic pleasure. Using pasta, paper, cast-off lingerie, and other found items, she creates works that both challenge our perceptions and push the boundaries of fabric arts. “I once created a 13 ½-foot structure with pipe and toilet paper.” It was called “Eschatological, Scatological Shrine.” She has
plans to re-create the installation in her space in Bellingham. “I think Bellingham would love it.” Sherrer is a very serious artist, but there is a playful, subversive quality to her sculptural works as well. “I like making work from lingerie pieces. I call them ‘foundational pieces.’” Her favorite material to work with is silk. “It has such a life to it. There’s the reflective quality of the fabric, and the colors are so vibrant and rich. It is an animal byproduct, so it is a part of life.” Sherrer also creates sculptural vignettes in mixed media. Her works include common items like Scrabble pieces with her finely crafted fabrics. Love — the lack of it, the want of it, the isolation it can cause — are her most common themes. Social Fabric is also a nuts-and-bolts kind of a store, and Sherrer offers classes in sewing machine maintenance, basic sewing techniques, and tips for buying fabric for projects. So whether you’re looking for an approachable way to learn how to sew, or you’re interested in creating sophisticated fabric art, Sherrer has you covered. 1302 Commercial St., Bellingham 360.733.1323 socialfabricart.com
April | May 201639
Freebird by Steven Apex Boot $295, Buckle, Bellis Fair Mall
Silver Beach Stone Ring $84, etsy.com
Grey Tank Tree of Life $22.95, earthboundtrading.com
Wrap up against the chill, lace on some good shoes to avoid that puddle. These Game-of-Thrones-inspired fashions will help you get in the spirit of The Game. Win or die, you'll look great while watching.
Lucky Brand Dylon Messenger $218, Macys, Bellis Fair Mall
C.O. & Co. Multistrand Pendant Necklace $18, Kohls, Bellis Fair Mall
7 Hooded Sweatshirt Cardigan $49.99, H&M, Bellis Fair Mall
Notebook, Bison Bookbinding & Letterpress $15, bisonbookbinding.com
Around the Sound
Digs WRITTEN BY KAITY TEER
remember shopping at Digs when it was located on Holly St. in downtown Bellingham. The showroom’s furniture, housewares, decor, and gifts always made me feel a little weak in the knees, as if I might swoon onto a Gus* bed upholstered in tweed and dressed in a DwellStudio duvet. Modern design does that to me. So it pained me when I heard that after five years, Digs was closing its doors in Bellingham. Relief came only in discovering that owners Ben and Gretchen Knudsen were simply moving their shop further south. This spring, as Digs celebrates its third anniversary in Ballard, I caught up with the Knudsens and am happy to report that the showroom is as swoon-worthy as ever. Ben said that, currently, their most popular items include sofas from Gus* Modern, seating and planters from Modernica, sleeper sofas from American Leather, and rugs and placemats from Chilewich. He’s especially into Gus* Modern’s spring collection. “They’ve introduced new colors, velvet, and plaid for upholstery, and walnut couch bases, which tie in perfectly with the modern style of the Pacific Northwest.” The prevailing aesthetic at Digs is modern, but it’s not inaccessible. “We strive to support independent designers while providing well-designed products that are also affordable,” Ben said. “In a day and age where so much has become disposable and mass-produced, we want to see people fill their lives with unique things they actually love and will keep for years to come.” Though he appreciates on-trend decor, he suggests selecting pieces that are specific to your taste and considered more timeless than now. “We love a room that has a few accents that are true to the moment, but will still feel great in ten years,” he said. That’s true of larger purchases, like furniture, but you can also browse Digs for thoughtful, well-designed gifts for any occasion, including modern jewelry and wedding or baby shower gifts. Since their move south, the Knudsens continue to spend time throughout the North Sound. As much as they enjoyed being in Bellingham, they have found Ballard to be a charming fit for Digs. “We are big fans of Ballard,” Ben said. “We like that it has some of the things we enjoyed in Bellingham — a tight-knit community feel, laid back vibe, lots of good food, and the city’s best farmers market! We truly feel at home here.” Which really, is no surprise, because Ben and Gretchen Knudsen have a knack for making a place feel like home.
Photos Courtesy © Digs
April | May 201641
SHOP Savvy Shopper
Sassy Babes Boutique WRITTEN BY SAVANNAH JANTSCH PHOTOGAPHED BY MADELINE TAKATA
Pop Up Locations sassybabes.net
THE SHOP “Rad” and “cozy” are two words Olivia Hanson-Hostetter uses to describe her clothing business Sassy Babes Boutique. “I’d also use the words ‘innovative’ and ‘unique.’” The shop, located in a Chevy 3500 bus, opened in December 2013. Complete with hardwood flooring, vibrantly colored drapes, and loads of locally-inspired products, the big blue bus has been cruising around town for the last three summers, selling cute and creative clothing for men, women, and children that is made in, and inspired by, the Pacific Northwest. THE ATMOSPHERE Originally designed, locally infused, sassy, artful products. KEY PEOPLE A desire to share her artwork and a passion for traveling is what gave HansonHostetter the idea for Sassy Babes. “I was thinking of opening a shop but I didn’t want to be tied down to it.” That’s where the idea of being mobile came in. The bus was bought at a car auction, and with the help of her family, including her parents, sister, boyfriend, and nephew, the bus was renovated and decorated to create the shop. “I was born on a sailboat,” said HansonHostetter, a life-long Bellingham resident. Now with her bus, she enjoys decorating with her own handmade quilts and freshly cut flowers that she puts in the bus’s old coin collector. “It feels like a second home to me.”
WHAT YOU’LL FIND Within the colorful walls of the Sassy Babes bus you’ll find anything from skirts to shirts, onesies to bibs, headbands to stickers. “I hand draw each design and then get my art locally printed on the apparel.” “I went with ‘babes’ because of it being a shop for babies, ladies, and men, and ‘sassy’ put a spin on it,” she said. “All the babes in one bus!” Her sense of sass is expressed through the designs of her clothing, which allows her products to stand out among other Bellingham apparel companies. One design shows an image of a bee atop the word “TOWN” for example. “The Great North Wet” is another play on words she has printed on a lot of her merchandise. OWNER’S FAVORITE Olivia’s idea for her designs are all homegrown, from the city and from her family. “Most of my art is based off things that I love. It has a Washington feel.” While one of her favorite products are the handmade patch trucker hats she sells, her nephew Radley is a big inspiration to her. The phrase “Stay Rad” is printed onmany of her products. The shop hasn’t yet ventured out of the Bellingham area, but plans for a bus tour are foreseeable in the future, Hanson-Hostetter said. Sassy Babes is opening again in April and can be found mostFridays at Xtreme Bean Espresso and Saturdays in downtown Bellingham. For more information, visit www.sassybabes.net
MeTV available on KVOS and over-the-air on KFFV
Check your local listings or go to www.KVOS.com for more information. ÂŠ 2015 CBS Studios, Inc. All rights reserved.
WELLBEING Menu · Spa Review · Races & Runs · Beauty
Spring into Pink WRITTEN BY ASHLEY THOMASSON | PHOTOGRAPHED BY BECKI WALKER
very year, it never changes. It’s the one constant I can always be sure of. For most, ringing in the New Year symbolizes the beginning of a new chapter. But for me, it’s always the spring that brings my sense of anew. Frost turns to warm pavement, flowers and trees begin to blossom, and I can feel this sense of freshness deep in my soul. Just like with the heart of the season, each spring reminds me in my work to keep it simple and keep it fresh. Let beauty speak for itself. Searching for fresh and glowing spring colors, I’m always drawn towards the soft pinks. Don’t get me wrong, I love a bronzy brown or cheery peach, but the cherry blossominspired delicate pinks are a tried and true classic. They always make me swoon. Finding your perfect spring look doesn’t have to be complicated, in fact, you can make a big impact with only two products. The first product on my must-have spring list is a light blush. My go-to blush right now is Makeup Forever’s sculpting blush in “Satin Light Pink.” … continued on next page
Not only is it a quality made product, but it has the perfect balance of cool tones with spring warmth, making it a versatile blush that works with nearly every skin tone. Once you have applied it to the apples of your cheek and along your cheek bone, tie your look together by applying a splash of the blush color to your eyelid. This is one of my all-time favorite makeup hacks! It only takes 30 seconds and that simple touch of color adds a surprising completeness to the look, tying the eyes and cheeks together in one fell swoop. Finish your spring look by adding a sheer, pop of pink to your lip. NYX’s Butter Glosses are my secret weapon when it comes to a glossy, pouty lip. These glosses have amazing texture and stride the line between looking natural and adding a sweet color just perfectly. Plus, at only $5, they are incredibly affordable! A little goes a long way, so it only takes one quick swipe and then you’re done. Your spring look is complete! Curious about how to find the right spring pink for you? Don’t worry! This guide will help you decide which blush/lip color is right for you. …
FAIR/LIGHT SKIN TONES Finding a pink with a hint of peach is going to be your key. A little touch of peach will help neutralize those reddish undertones — it may seem backward, but it really works! I recommend a petal pink for those of you with far to light skin.
MEDIUM SKIN TONES My friends, you have it easy! Most shades of pink work on medium skin tones. Just make sure the pink color doesn’t have a blue undertone, which can happen with really rosy pink hues. If you want to branch out from a nude pink, try either a watermelon shade or one rich in caramel undertones.
DARK/OLIVE SKIN TONES A deeper color will suit you well. Anything but something too ashy or neutral, in fact. A sheer magenta will give the perfect balance of color and natural. A pink with blue undertones will also be perfect for you! (Model: Natalie Ramos)
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Get Fresh with Spring Veggies
1 package rice/tapioca wrappers 1 lb mixed greens 2 cups alfalfa sprouts 4 sprigs dill, chopped 1 ½ cups snow peas, cut into thin strips 1 bunch spring onions, chopped
QUICK PICKLED RADISHES WRITTEN BY SARA SOUTHERLAND | PHOTOGRAPHED BY MADISON HENDRIX
he earlier mornings, the not-so-occasional warm breeze, flower buds popping up, blossoms on trees, it’s spring! The time of year when all of us Pacific Northwesterners breathe a tiny sigh of relief; we made it through another winter. But what’s the best part about spring? Well, the food of course! The delicately sweet flavor of sprouts: sunflower, clover, pea shoots; paired with the peppery and delightfully pungent tastes of radishes, arugula, dandelion or mustard greens, and the satisfying crunch from sugar snap peas, snow peas and asparagus, oh my! Eating with the seasons is the way we were meant to eat, and with spring comes the fresh, “spring clean” veggies meant to awaken us and our bodies out of the heavier winter root veggies and back into bright, alive flavors and foods. One way to get your hands on some spring veggies is visiting the local farmers markets here. The Bellingham Farmers Market kicks off their 2016 season Saturday, April 2 and happens weekly on Saturdays through December. The natural food store our business is located in, Terra: Organic & Natural Foods, does a great job of sourcing from local farmers for their all organic produce department as well. The Bellingham Community Food
Co-op has two locations for additional convenience. And, at Electric Beet Juice Co, we rotate our menu with the seasons, so we can highlight what’s fresh and local at local farms throughout the year — bringing our customers the most nutrientrich seasonal foods. Our spring menu brings in cleansing greens like dandelion mixed with the brightness of grapefruit, lemon, and apple, with earthy burdock root for our Spring Tonic juice; ever-so-sweet strawberries for our Strawberry Banana Bliss smoothie; and French breakfast radishes, spring onions, salad greens, and alfalfa sprouts for our popular spring rolls that shift flavors with the season as well. Spring rolls are a great vessel to utilize all sorts of veggies and can change based on the season or your preferences. There’s something really fun about wrapping up food too! Whether it’s in a rice or tapioca wrapper (that you can find at most grocery stores), a collard green or lightly steamed cabbage leaf, the possibilities are really endless! My business partner Kara Marklin and I are excited to share a variation of our spring menu Spring Rolls with a quick radish pickle and a savory sauce that really shines the spotlight on the fresh veggies in their pure form.
2 bunches radishes, washed and sliced thin 1 cup apple cider vinegar 1 cup water ½ Tbsp maple syrup 1 Tbsp black peppercorns 4 cloves garlic, whole 1 Tbsp sea salt
GINGER TAHINI SAUCE 2/3 cup tahini (sesame butter) 1 Tbsp fresh ginger, peeled & grated 1 Tbsp tamari 1.5 Tbsp honey 1 Tbsp rice vinegar 1/3 cup + 1 Tbsp water
INSTRUCTIONS: 1. Slice radishes thin, and add to rest of brine ingredients in a 32 oz mason jar. Seal and place in the fridge. 2. Blend all ginger tahini ingredients together in a blender or shake vigorously in a sealed jar. Adjust seasonings to taste 3. Meanwhile, heat a pot of water over low heat. Take 2 of your rice/tapioca wraps together, and submerge them in the hot water, turning with hands to soften the entire wrapper. 4. Layout wrappers together on top of a cutting board or flat surface. We like to add radishes first to make for a colorful spring roll, then onions, dill, peas, sprouts and greens in a rectangular shape in the middle of the wrapper (think burrito assembly). 5. Carefully with your hands, fold the wrapper over ingredients long ways, so it touches the other side of the wrapper. Fold in sides, and finish rolling it up length wise. These take practice to make look pretty, so be patient — they taste good either way! 6. Serve spring rolls with ginger tahini sauce and enjoy.
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A do-over for good health
t happens to nearly everyone. You decide something has to change — maybe you need to join a gym, quit smoking or lose that spare tire around your middle. You plan your course of action, get rolling and then suddenly, for whatever reason, all those good intentions come to a grinding halt. Maybe it’s time to jump-start them again. Here are three strategies for successfully reviving health goals gone awry.
1. Reflect. Think about why your resolution fizzled out. Ask yourself: • Was it realistic? If you never exercise, deciding to hit the gym every morning probably isn’t realistic. Attainable goals — like “I’ll get off the bus three blocks before my stop and walk the rest of the way” — set the stage for success you can build on. • What got in the way? Boredom, lack of time and not having a concrete plan are common obstacles. • What worked? Every time you try a new behavior, whether it’s quitting tobacco or finding ways to relieve stress, you discover two things: what doesn’t work — and what does. That’s valuable knowledge to apply to your next try. 2. Refine. Once you’ve settled on a realistic resolution, tweak it until it’s specific. You might refine “Exercise more” to “Walk more this week” or “Take two 10-minute walks every day.” Or “Eat 50 NorthSoundLife.com
less junk food” might become “Freeze grapes for afternoon snacks.” Another key refinement: Write down a detailed plan for meeting each goal. 3. Redesign. Does the treadmill bore you? Try kickboxing or rowing. Is life’s chronic time crunch sabotaging your efforts to eat more veggies? Switch from fresh to quicker-to-fix frozen. They’re equally nutritious. Does driving tempt you to smoke? Stock your car with toothpicks to nibble on instead. As you redesign resolutions, consider adding strategies that help with motivation: • Track your progress in a journal. • Partner with someone who shares your goal. Cheer each other on — and hold each other accountable for sticking to the plan. • Program an electronic device to send you reminders, such as “Schedule a health screening,” “Meet your exercise buddy” or “Take time to de-stress.” Finally, if your resolve dissolves again, go easy on yourself. You can always take what you learned today and try again tomorrow. PeaceHealth registered dietitians can help revamp your diet. Call 360-734-5400. Megan Whitsell, MS, RD, CDE PeaceHealth Medical Group Nutrition & Diabetes Clinic
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HABITAT Home Remodel Tips and Tricks · Featured Home
South Hill House WRITTEN BY FRANCES BADGETT | PHOTOGRAPHED BY TAD BEAVERS
ou know what it’s like when you paint your living room, and then the adjoining dining room looks drab, so you paint that, and the next thing you know, the kitchen, bath, and laundry room are all now newly painted? Well, a similar scenario played out in this beautiful South Hill home. What began as a renovation of a one-car garage grew into a major addition remodel. Jennifer Verret of Verret Design + Building Solution worked with C.B. Premier Construction in creating an outdoor living space, kitchen, dining room, and living room remodel that gives the home a bright, airy warm ambiance. Not only did they fully update the adjoining rooms, they added solar panels for maximum energy efficiency. …
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HABITAT Featured Home
All new French doors replaced a solid wall, giving the living and dining spaces full views of Bellingham Bay and lots of extra natural light. The kitchen has custom cabinets and a four-inch walnut butcher block on the island. The island also has a built-in drawer-style microwave, dog feeding station, and wine rack.
The sitting area had a small gas stove. Updating both the look and practicality of the space, the small gas stove was replaced by a floor-to-ceiling fireplace clad in urban style distressed metal sheeting. An overlooked area became the roomâ€™s focal point. The fireplace includes hidden pocket shelves as well, giving it function and beauty.
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bacteria that inevitably grows on every other home built outdoors in the rain. The GreenFab Way, it’s all about You We focus on one thing here at Greenfab, and that’s YOU! We are proud of our attention to your specific needs and we work hard to provide solutions to your everyday problems. We are confident that when you work with us you will have fun working with people that care about you and design a home that is perfect for your lifestyle and values. Don’t just take our word for it, here is what one happy homeowner had to say.
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Hillside Beauty WRITTEN BY FRANCES BADGETT PHOTOGRAPHED BY DIANE PADYS PHOTOGRAPHY
his beautiful landscape overlooking Puget Sound and the San Juan Islands was created by the Philbin Group. The contemporary home draws on natural elements — stone, timber frame, and slate — and the landscape builds on those eleements. The Philbin Group described this landscape project: “The concept of letting natural, organic structures work in the process of design and habitat is what makes this garden ultimately sustainable.” …
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The owners placed containers and bird baths in special locations give the garden architectural interest. This lovely bird bath is adorned with stone and glass, and surrounded by native plants.
The Philbin Group used drought- and wind-tolerant plants and shrubs on the exposed site. The waves of color on the hillside echo the tidal and current patterns of the Puget Sound waters below. The garden provides year-round color, interest, and habitat for birds, insects, and other creatures.
This complex project took into consideration not only its site, but the affect the landscape has on its natural surroundings.
BRINGING SENIORS ONLINE When we think of seniors and technology, we don’t often picture a computer-savvy technician firing up an iPad and using multiple apps to help put together a meal or plan a vacation. But we should, because not only is technology changing, so are the demographics that use it. Seniors, once thought to be deep in the technology gap, are starting to gain the skills needed to use, navigate — and even code — the devices and computers we all take for granted. Written by FRANCES BADGETT Photographed at the BELLINGHAM SENIOR ACTIVITY CENTER by MADELINE TAKATA
Checking email, looking up drug interactions, receiving photos of
grandchildren, video conferencing with family, following up with doctors — digital technology is now so woven into our lives, we can’t imagine an hour, much less a whole day, without it. And yet there are so many seniors who have to live without access to the wealth of information and entertainment that the digital world provides. According to the Pew Internet and American Life Project, almost half of all Americans over 65 cannot access the internet. According to The Phoenix Center, internet use decreased depression in seniors by 20 percent. Seniors struggle with feeling relevant, included in our society, and connected to others. The digital divide reinforces those negative feelings and drains seniors of quality of life. Add to all of this being a person of color, or a Native American on a reservation, and those feelings of isolation can become very profound. Connection to the world is a basic human need, and digital devices are a great way for older generations to gain access. Not only are devices a channel for chatting with friends and watching videos of loved ones, there is safety in digital communication. During major natural disasters, social media, texting, and other digital services provide lifesaving information and updates. Many disaster-preparedness programs are
computer-based, and applying for assistance in the wake of a major disaster is done mostly online. Though nothing can replace the value of a tight-knit, in-person community, the internet is an extension of our global community, and one to which seniors need access. Luckily, there are great resources out there to help seniors. When polled, seniors often cite digital access as unnecessary or irrelevant. The lower their income, the less likely seniors are to engage with technology, and the gap widens with minority and underserved populations. And there’s logic at work there — if you’ve lived to 85 without using a computer, why start now? Why bother with the complication and frustration of learning something new? Why foster dependence on devices and machines that are ultimately very expensive? The answers
aren’t necessarily simple. But technology is now such an essential component in our lives, that not learning these new skills can leave seniors in the dark. Many community programs and senior centers encourage intergenerational teaching — teens teaching seniors the basics of Facebook. Others prefer peer teaching to engage seniors in learning. However taught, the goal is to foster digital inclusion, to make classes as approachable as possible, and to offer equipment and gadgets that are affordable. CenturyLink offers a discounted plan called Internet Basics. For $9.95 a month, qualifying households receive internet access. CenturyLink also offers free basic internet training in person or in print, and a reduction on home phone service as well. When one imagines Comcast, one doesn’t always picture good deeds and excellent service, but Comcast launched Internet Essentials for low-income families a few years ago. Internet Essentials is also $9.95, and offers in-home wifi in its package. They also have free online classes, tutorials, and low-cost computers. Designed for students in school lunch programs, Internet Essentials is being offered as a pilot program specifically for seniors in Massachusetts, Florida, and California. Participants must be 62 or older and receive public assistance. In Washington State, the Washington Access Fund provides information and resources about low- and no-cost computer products, services, and devices. InterConnection, a nonprofit out of Seattle, offers low-cost computers and hardware to seniors and nonprofits.
Good Gadgets There are a lot of ways technology can enhance life experience for seniors, and having the right equipment can be part of the package. Some are excellent for reading and entertainment, some are good for health and safety, and some offer connection and communication.
S M A R T P H O N E S A N D TA B L E T S
WIRELESS HOME MONITORING
There is nothing like getting a phone call from a loved one. The sound of their voice, the kids playing in the background, the reports on the minutia of their daily lives — it is a special experience for any senior. Enhance that experience with video apps like FaceTime and Skype, and the experience is that much richer. Smartphones and tablets also have apps that can do so much. Tracking medication, remote home surveillance by a trusted loved one or caregiver, medical alert systems, and more. There’s also the beauty of reading large type on a bright screen, listening to a great audio book, watching your favorite movie cuddled up in bed, or being able to use voice recognition to write an email. With a range of prices and available apps, it’s good to do your homework and buy the right product for you.
As mentioned above, these safety systems can be managed on a smartphone or tablet. These are systems that use sensors in your home to detect falls, fires, and other emergencies. Some can even detect erratic behavior and track vital signs. There’s a huge array of services that these systems can deploy without intrusive home visits or annoying phone calls.
S M A R T WAT C H E S Though the most commonly known smart watch is the iWatch from Apple, there are several on the market. They monitor heart rate, sleep cycles, pulse and other vitals while also having all the functions of a smart phone on your wrist.
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MEDICAL TECHNOLOGY Hearing aids, prosthetics, medical Personal Emergency Response Systems (PERS), and other devices are improving almost daily. Keeping up with the latest in senior medical technology can be bewildering, but there are many resources online and with those working in geriatric care to help you find a technology that will work best for you. Hearing aids in particular have seen a sharp rise in efficacy and convenience. Medical alert systems are as simple as a device around a patient’s neck or wrist. And there are several new stints, artificial joints, and other medical breakthroughs on the market.
COMPUTERS There is a huge market of computers designed specifically for seniors. Telkin makes an all-in-one touch screen computer 66 NorthSoundLife.com
that provides a big button menu and lots of access to the web, email, games, photos, and more. It comes with either an 18” or 20” display. It also comes with “tech buddy” software that allows someone else to access your computer to help with maintenance. There’s also the MyGait Elite, which is a mouse-operated PC. The iMac is a great option for seniors. With a large screen, screen-sharing that works similarly to “tech buddy,” and other great features, it’s comparable in price to the others mentioned, but with the reliability that Apple provides. Independence, extended health, and peace of mind are all goals as we age. It isn’t that technology is the solution to the challenges seniors face, but these devices can fill some gaps between feeling safe, protected, and connected and feeling cut adrift.
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We Were There T H E P I O N E E R S O F WA S H I N G T O N
Much is made about computers being the domain of the young, but the pioneers, the inventors, the first techbros and punchcard queens are now of retirement age. So before you condescend to the elders in your life, rememberâ€‰â€”â€‰they invented this stuff in their garages, labs, and basements. Microsoft pioneers Bill Gates and Paul Allen are in their 60s. The Washington Technology Industry Association began its work in the early 1980s. And though things have changed fairly dramatically since 1983, the principles of computing still remain the same: a problem is put into a machine, and answers spill out. Probably the first computer geek was Ada Lovelace, daughter of Lord Byron. A mathematician, Lovelace met and partnered with Charles Babbage. Lovelace is credited with being the first computer programmer. She died in 1852, but her legacy inspired a generation of young women (and men) to discover computational devices and technology, leading to our current desktops, smartphones, and tablets. Flash forward to the young bucks of computer science who continue to dominate the software and hardware markets: Bill Gates, Paul Allen, the late Steve Jobs. In the 1980s, inspired by the founding of Microsoft, Washington State began imagining itself
as more than a timber and mining state. Boeing had done much to advance the cause of a technological future, but computers ushered in new possibilities in a digital future. Frustrated by a lack of local resources for things like diskette manufacturing, copyright support, and other assets, a group of CEOs created The American Electronics Association in 1984. The organization grew throughout the 1980s and drew the talent of people like Paul Brainerd, who founded Pagemaker. So before you cut off your mom for asking for the 100th time how to make her email work, remember that her generation created the computer industry as we know it.
Classes, Resources, and Tutors SENIORS LEARN TO PLUG IN
It’s hard for us device-addicted folks to remember that as far as lifestyle changes go, home computers, laptops, and devices are actually brand new developments in our society. Not everyone is computer literate, and the digital divide widens with age. Whether you’re learning how to move a cursor or you’re interested in brushing up on HTML, there is a class for you.
A WORD ABOUT PASSWORDS Even with security tools in place, passwords can still be stolen. The guidelines for making a secure password also tend to lead you to a password with symbols, numbers, and oddly capitalized words, making your Password123 an alphabet and symbol soup that is impossible to remember. It’s also not advised to keep it in your wallet, send it in an email, or text it to yourself. So what to do? My suggestion is to write down the password and tape it under the top of your desk, or write it on a paper slipped into a favorite book — somewhere prying eyes can’t find it, but you can still refer to it if necessary. Your password is the first step in protecting yourself online.
It takes very little training to log in and participate in an online course, so even rank beginners can access the wealth of information out there. For absolute beginners, ALISON offers free classes in touch typing, digital literacy, and business skills. Another site for learning basics is GCF. At GCF, you learn how to use a mouse, internet 101, and tips and tricks to keep you going. Senior Service America offers Generations Online (generationsonline.com), a site devoted to digital access for “the paper generation.” As students gain proficiency, Lynda.com offers courses for those interested in design, developing, education, animation, and more. The instructors are always clear, and the convenience and value of taking a course at home cannot be overstated. For $20-$40 a month, you really can’t go wrong with Lynda.
If being a classroom is more suited for you, there are several options in Whatcom and Skagit. Both the Whatcom Senior Activity Center and the Skagit Senior Center offer classes in using computers and software. The Whatcom Literacy Council also provides basic classes in computer usage through GCF Global Learning. GCF offers free online classes and tutorials as well at gcflearnfree.org. The great thing about digital learning is that so much of it can be done right from the comfort of your own home, and so much of it is accessible for free. With a little guidance and a dollop of patience, it’s possible for anyone to learn to use a computer, a tablet, a smartphone, or program favorite television shows without much muss or fuss. Happy Facebooking!
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e d i u G h c Lun
ces Badgett & n a r F y b n te Writ eline Takata d a M y b d e Photograph
A is for Aslan Brewing Co. Aslan is more than just a brewery — it’s a gathering place, a classroom, and a great place to grab lunch or dinner. Aslan worked hard on getting their beer just right, but their food has always been top-notch. Aslan’s menu is a mixture of pub favorites like poutine and imaginative twists like their pork sliders. Their ingredients are fresh, portions are sizeable, and the items on their menu pair well with their great beer. The space is large, airy, and inviting. It has a brew hall vibe but with warm touches — like giant windows and buffed metal accents — to add some intimacy. A great place for excellent food. Lunch can be bustling, so if you’re in for a quiet date, this isn’t the place. But for a lunch with your bffs, it’s perfect. 1330 N. Forest Ave., Bellingham Mon-Thurs: 11 a.m.–11 p.m.; Fri. and Sat.: 11 a.m.–Midnight; Sun.: 11 a.m.– 10 p.m. 360.393.4106, aslanbrewing.com
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B is for The Bagelry
The Bagelry has been cooking up traditional bagels and serving great sandwiches for decades now. The ownership is shifting, but all the things you love about The Bagelry are the same. You can expect speedy service, fresh bagels, good strong coffee, and some blues on the sound system. The space is large enough to accommodate large groups or lunch with a friend, and though it’s bustling, it’s not uncommon to see a writer at a laptop or someone reading in one of the window spots. Bonus: allll of downtown passes by the front windows, so there’s always something interesting to watch. Sandwiches are under $10, so it’s one of the most reasonable lunches around. 1319 Railroad Ave., Bellingham Mon.–Fri: 7 a.m.–4 p.m.; Sat. 7:30 a.m.–4 p.m.; Sun. 8 a.m.–3:00 p.m. 360.676.5288, bagelrybellingham.com
c C is for Copper Hog Every town needs a proper gastropub, and ours is the Copper Hog. Named for the gigantic copper hog at the entrance, this eatery offers an excellent beer and cider selection in addition to great burgers, poutine, and other pub favorites. 1327 N. State St., Bellingham Mon.-Fri: 11 a.m.-midnight; Sat. and Sun. 9 a.m.-1 a.m. 360.927.7888, thecopperhog.com
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D is for deli Whether you’re craving a Reuben or pining for a panini, delis are practically made for lunch. Sandwiches are usually the focus of the menu, but a great deli will also offer cheeses, great bread, pickled sides, and excellent sliced meats. In Bellingham, one of the favorites is Old World Deli, which also has a nice wine section and beautifully sourced meat and cheese for takeout. Gandolfo’s operates in the tradition of gigantic sandwiches with loads of fixings, and is the closest thing to a traditional New York deli we have. There’s also Jeckyl & Hyde Deli and Ale House, which has excellent sandwiches and a great selection of beers to go with them. The Grill at Sunset Square has gyros, paninis, and subs with Mediterranean flair. Avenue Bread & Deli has Bahn Mi, Reuben sandwiches, French Dip, and more. For something a little different, Café Rumba offers fantastic Peruvian sandwiches that are flavorful and exciting. Gere-A-Deli in Anacortes serves excellent deli fare, as does Spring Street Deli in Friday Harbor. So next time you need a lunch fix, try a deli.
E is for eat Bellingham’s newest beauty on the block, EAT is open for lunch, and are we ever grateful. Whatcom meets Paris at this locally sourced, yet French-inspired bistro. It’s a modern menu with some classic touches like steak frites. The atmosphere is chic but casual, comfortable enough for fleece and bike cleats. Follow up your meal with the gluten-free chocolate mousse. So so good.
e 76 NorthSoundLife.com
1200 Cornwall Ave., Bellingham Tues.–Fri. 11 a.m.–2 p.m.; Dinner 4 p.m.–9 p.m. Happy Hour 4 p.m. –7 p.m. Sat. and Sun. 9 a.m..–2 p.m. 360.746.8642, 4u2eat.com
F F is for Filling Station Fill ‘er up at this new eatery in Fairhaven. The cute vintage theme carries through from the décor to the menu, where lunch combos are named The Thunderbird and The Cadillac. Fresh, delicious burgers and spiral-cut “tire track” fries make for a perfect, hearty lunch. And don’t forget the vintage shakes, malts, and drinks (which can be made into adult alcoholic beverages as you wish). A fun place to stop and refill. 1138 Finnegan Way, Fairhaven Mon.–Fri., 11:30 a.m.– 9 p.m.; Sat. Sun. 8 a.m.–9 p.m. 360.715.1839, fillingstationnw.com
April | May 201677
G is for Greek Islands Restaurant Quite possibly the best Greek Food in our area, Greek Islands is an absolutely authentic restaurant with all your favorites. The spare atmosphere gives way to amazing, fresh, and traditional dishes. A trip to Hydra is right here at home. 2001 Commercial Ave., Anacortes Tues.–Sat. 11 a.m.–2 p.m.,4 p.m.–8 p.m. 360.293.6911
H is for Hearthfire Whether you’re into steaks or seafood, Hearthfire has you covered. Their lunch menu has great options for under $10, as well as some bigger plates for a serious chow-down. The service is impeccable, the food fresh and tasty, and the prices reasonable. Hearthfire is perfect for a business lunch or special occasion. 7 Bellwether Way, Bellingham Mon–Thurs. 11:30 a.m.–9:30 p.m.; Fri. and Sat. 11:30 a.m.–10:30 p.m.; Sun. 11:30 a.m.–9:30 p.m. 360.527.3473, anthonys.com
I is for taste of india Buffets get a lot of knocks, but a really well tended and carefully managed one can be exactly what you want — especially if you’re in too much of a hurry to wait for service. Taste of India revamped a couple of years ago, and it shows — the dishes are fresh and tended to, preventing hard rice and other Indian buffet calamities. 3930 Meridian St., Bellingham Mon.–Sun. 11 a.m.–10 p.m. 360.647.1589
J is for Jake’s Western Grill Barbecue doesn’t get better than Jake’s — smoky, delicious pulled pork or tender brisket — whatever you choose, be sure to make it here. Not up for a sandwich at lunch? Then grab some tender baby back ribs. Hooeee Jake’s knows exactly how to balance the flavors and make the ribs smooth, yet tangy. Chase it down with some sweet tea.
Italian, Mexican, Asian 6912 Hannegan Road Lynden, WA 98264 360.778.1726 | infusioncuisine.com
8114 WA 539, Lynden Mon.–Thurs. 11 a.m.–8 p.m.; Fri. and Sat. 11 a.m.–9 p.m.; Sun. 11 a.m.–8 p.m. 360.354.5588, jakeswesterngrill.com
Waterfront destination restaurant!
Great food indoors & outdoors!
K is for Keenan’s at the Pier Lunch with a view? Yes, please. The lunch menu is full of delicious items, including seasonal sandwiches and salads. The wine list is extensive, and they have several craft cocktails, making lunch a celebration. 804 10th St., Bellingham Mon.–Sun. 7:30 a.m.–9 p.m. 360.392.5510, thechrysalisinn.com
Open 7 days a week at 11:30 a. m. Happy Hour Daily and Early Dinner Specials 3 to 6 p. m. Catering • Events • Private Rooms • Business Meetings • Weddings Rehearsal Dinners Bellingham Marina, 21 Bellwether Way 360.714 8412, GiuseppesItalian.com
April | May 201679
L is for The Local Public House With great sandwiches and delicious sides, The Local is a great spot for lunch. The chicken sandwich is amazing, and even better with one of their own brews from their Maniac label. They also keep several beers on tap. The spare, no-nonsense décor and simple, good food make this a favorite. 1427 Railroad Ave., Bellingham Mon.–Wed. 11 a.m.–11 p.m.; Thurs. - Sat. . 11 a.m.–midnight; Sun. 10 a.m.–10 p.m. 360.306.3731
L 80 NorthSoundLife.com
ELEGANT eats The Fork at Agate Bay Well, for starters, there’s the view. But what is most remarkable about The Fork is the food — so beautifully crafted, it makes for a celebratory lunch or special date for two. For lunch, there are pizzas, sandwiches, salads, and small plates. Dine at noon. 2530 North Shore Rd., Bellingham 360.733.1126, theforkatagatebay.com
Giuseppe’s Al Porto Tucked in next to Squalicum Marina, Giuseppe’s Al Porto has great lunches, an excellent wine list, and lip-smacking desserts. Favorites include the salads, pastas (try the Ravioli Della Nonna), and the brilliant Piatti Favoriti. 21 Bellwether Way, Bellingham 360.714.8412, giuseppesitalian.com
Ciao Thyme Fresh food from local, seasonal ingredients is not a rare find in Bellingham, but finding them this well prepared is. Ciao Thyme crafts each dish to exacting standards, creating one of the best lunches in Bellingham. The experience is more communal and open than an intimate lunch for two, but it is a great place to have a fine lunch. 207 Unity St., Bellingham 360.733.1267, ciaothyme.com
Il Granaio Every morning, Alberto Candivi wakes at dawn to make fresh pasta for the day. That kind of freshness and dedication shines through in his amazing creations. A distinctive, elegant place to have a great lunch, Il Granaio is well worth taking an extra hour on your lunch break. The wine list is excellent, and Candivi is a welcoming presence. 100 E. Montgomery, Suite 110, Mount Vernon 360.419.0674, granaio.com
April | May 201681
M is for Mambo Italiano Mambo’s big, classic, open space in the front and intimate dining room with a fireplace in the back is a good metaphor for the food — some dishes are hearty belly timber, like the pollo parmesan and the polla picatta, and some are quieter, more delicate, like the perfectly balanced Greek salad. The soups are especially well crafted, as are all of the pasta dishes. With Ben Mann’s cheerful paintings on the walls and baskets of fresh, delicious bread, Mambo is a favorite. And it’s not hard to see why.
N N is for Nicki’s Bella Marina The waterside view is incredible, but what makes Nicki’s so special is the cozy home-style menu with fried jalapeno poppers and seafood salads and the drink specials. And for dessert? We have two words: fried twinkie. You’re welcome. 2615 S. Harbor Loop Dr., Bellingham Mon.–Sun. 11 a.m.–11 p.m. 360.332.2505, nickisbellamarina.com
O is for Oysters If our area has a favorite food, it’s the humble bivalve, the oyster. Known as a divisive dinner in some places (eliciting reactions like “ewwww” and “no way”) the oyster has, like a lot of misfits, found its home here in the Pacific Northwest. The Oyster Bar on Chuckanut Drive is only one of many venues for tasty oyster goodness. Packer’s Oyster Bar at Semiahmoo serves amazing Drayton Harbor oysters from right here in the county. The Oyster and Thistle in La Conner is unafraid of the gooey little monsters, as is Ryleigh’s Oyster in Mount Vernon. It goes without saying that our islands has so many great oyster houses, it might be impossible to count, but some favorites include Vinny’s Restaurant, Adrift, Rockfish, and more.
1303 12th St., Bellingham Mon.–Thurs. 11:30 a.m.–:30 p.m.; Fri. and Sat. 11:30 a.m.–10:30 p.m.; Sun. 11:30 a.m.–9:30 p.m. 360.734.7677, mamboitalianocafe.com
P is for Pizza One of the most satisfying lunches you can eat involves dough, a little sauce, and a scattering of great toppings that complement each other. Everyone has an opinion on what makes a great pizza, but everyone can agree that we have a fair share of terrific options. For thin, crisp pizza, try Övn Wood Fired Pizza in Fairhaven. It’s beautifully crafted, with tangy sauce and fresh ingredients. La Fiamma also makes excellent pizza, hand-tossed and flame-kissed. Their lunch special — a pizza and a salad — is a good deal. Fat Pie Pizza Company in Fairhaven is a new twist on an old favorite, serving up Detroit and Chicago style pizzas. Yes, homesick Chicagoans, deep dish pizza is here. The Detroit has a thick cornmeal-based crust that is crisp and chewy and so delicious. The Chicago is, naturally, a cheese-infused delight. Whichever place you choose, you’re not going to steer wrong.
Q is for Quinoa For an area that embraces most things hippy, we are really short on vegetarian restaurants. Luckily, we have a few eateries and cafes that can get us our kale and quinoa fix. The food co-ops in downtown Bellingham, downtown Mount Vernon, and in Cordata in Bellingham are all good sources for nutritious healthconscious food. Old Town Café in Bellingham often has several vegetarian options on their menu, including a few variations of tofu that worth trying. The quinoa cakes at Filling Station are also very tasty and satisfying.
April | May 201683
R 84 NorthSoundLife.com
R is for Rifugio’s Country Italian Cuisine Deming is the gateway to Mount Baker. It’s also a lovely setting for a great restaurant, Rifugio’s. Brunch and lunch specialties include frittata, a breakfast carbonara, breakfast sandwiches, lunch sandwiches, and a burger. A nice stop on the way up to the mountain. 5415 Mount Baker Highway, Deming Thurs.–Sun. 10 a.m.–8 p.m. 360.592.2888, ilcafferifugio.com
April | May 201685
S is for Seeds Bistro The fertile Skagit Valley is a great source for local produce and meat, and Seeds Bistro knows it. They source their menu from local providers, ensuring that every dish is as fresh as it can be. But ingredients are only one piece of the puzzle — this farm-to-table favorite knows how to combine those ingredients to make the best dishes around. Hearty portions and skillfully prepared dishes make this a very special place. Mon.–Sun. 11 a.m.–9 p.m. 623 Morris St., La Conner 360.466.3280, seedsbistro.com
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“A great exchange of keys is what we strive for.” 360.676.9229
American Farm-to-Table with a French Twist LUNCH - DINNER - BRUNCH HAPPY HOUR “A great exchange of keys is what we strive for.” 360.676.9229
“A great exchange of keys is what we strive for.” 360.676.9229
1200 Cornwall Avenue, Bellingham 4u2eat.com | (360) 306-3917
April | May 201687
Whoa is this great Indian cuisine. The dining room is no-nonsense, but don’t let that turn you away. The bar is cozy and relaxing, and the food is so good, you won’t even care. Try the lamb vindaloo, any of the curries, all of the tandoori — this is a can’t fail, great lunch that will send you back to work singing. 505 32nd. St., Bellingham Tues.–Sun. 11:30 a.m.–2:30 p.m., 5 p.m.–9:30 p.m. 360.746.8582, tandooribites.us
© Diane Padys Photography
T is for Tandoori Bites
U is for Udon Slurpy, delicious bowls of noodly goodness, Udon dishes are a regular lunch favorite. Oshii Teriyaki and Zen Sushi both have great udon selections, including tempura udon, seafood udon, and chicken udon. Udon noodles are most commonly served in a soup.
V is for Via Just after they opened, Via got hit by a monster wave. Within a few months, they were refurbished and reopened. This should tell you a few things about Via — it is on the beach in Birch Bay; it is cherished by the community; and it has food that is very much worth scrubbing mold out of floorboards. How good? Grab a window table, take in the view, and find out. 7829 Birch Bay Dr., Blaine Mon.–Thurs. 11 a.m.–9p.m.; Fri. and Sat. 11 a.m.–10 p.m.; Sun. 9 a.m.–9 p.m. 360.778.2570, viabirchbay.com
W is for Wanida Thai The space that Wanida Thai inhabits has been a lot of different establishments. Luckily, things seemed to have settled. The new owners renovated the interior, and it’s lovely. The menu is exceptional, with perfectly crafted curries, brilliant noodle dishes, and crisp-fresh salads. 1213 Dupont St., Bellingham Mon.–Fri. 11 a.m.–9 p.m.; Sat. and Sun. noon.–9 p.m. 360.746.8642
X is for Xing Panda Palace Sometimes the only thing that satisfies a craving for Chinese is racing to your closest strip mall and loading up on some chow mein. Expectations low, appetite high, you’re just jonesing for some tasty noodles. Well, folks, raise your expectations. Xing Panda Palace offers tasty dishes in sizable portions. Veer from your usual favorites and give it a try. 1145 E. Sunset, Bellingham Mon.–Thurs. 11 a.m.–10 p.m.; Fri. 11 a.m.–11 p.m.; Sat. and Sun. noon–10 p.m. 360.752.1818, pandapalacebellingham.com
Y is for Yelp The reviews can be skewed by friends and families of restaurant-owners, criticism tends to get tamped down, inflated favorable reviews from indiscriminate diners pop up, owners change and restaurants improve, but despite all that, Yelp is still the go-to for those looking to check out the new place around the corner, or that one café folks pass every night on their way home from work.
April | May 201689
Z is for Zen Sushi Conveniently located right next to the Regal Barkley Village 16, Zen is a great place for a movie date. Sushi rides right to you on a conveyor belt. The house saki is good, and there’s a full cocktail menu that is worth a gander. Bright colorful lights and mood music make this chic stop in Barkley a favorite for the date night crowd. Mon.–Thurs. 11 a.m.–10 p.m.; Fri. and Sat. 11 a.m.–11 p.m.; Sun. 11 a.m.–10 p.m. 3001 Cinema Pl., Bellingham 360.734.7888, zensushibellingham
~Patio Dining ~Delicious Specials
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1/2 way between Bellingham & Lynden
6140 Guide Meridian (360) 318-7720 bellewoodfarms.com
z • Slow-cooked BBQ ribs with our homemade BBQ sauce • Build Your Own Burger featuring our handcrafted USDA chuck patties and fresh baked buns • Micro Brew Steamed Mussels
360.332.2505 2615 South Harbor Loop Drive, Bellingham nickisbellamarina.com Casual Friendly Atmosphere for Good Times and a Great Water View
April | May 201691
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Experience Hands-on Cooking while enjoying a Full Course Meal including wine pairing!
MAY 5TH From 6 p.m. to 9 p.m. MEET Chef Andrew clarke of ACME Farms + Kitchen as he presents how to turn an array of fresh, local, seasonal food into a meal plan turning our regionâ€™s bounty into dinner for you and your family. For c o mpl e te m enu a n d det a i l s go to meetthechef acmef a rms.eventbrite .com SPONSORED BY:
DINE 7 Great Tastes · Dining Guide · Drink of the Month
EATing Well WRITTEN BY FRANCES BADGETT PHOTOGRAPHED BY DIANE PADYS PHOTOGRAPHY
AT owner Eric Truglas pointed to the little chalkboard to which the bill was clipped. “L’ardoise,” he said. “The bill is called ‘l’ardoise’ in France, because the order and the check were written on little chalkboards or slates. Truglas greets his customers with a friendly handshake and a wide smile, the satisfied smile of someone who knows he’s onto something big. His enthusiasm is infectious. “Twenty-seven days. We worked in here day and night for twenty-seven days to make this space.” And now, it appears effortless. As if EAT had just emerged magically on the corner of Chestnut and Cornwall. As if the whole thing had been built overnight. Soon, it will feel as if EAT had always been there. With bright windows and friendly service, EAT isn’t just a favorite imperative, it is also the initials of Eric A. Truglas, initials that have graced his chef’s jacket for years. Having sharpened his knife in Paris and Versailles, continued on next page
Eric moved to the U.S., managing and owning restaurants and serving up perfectly prepared food. He reopened Pierside Kitchen for the Semiahmoo Resort and oversaw the resort’s dining overhaul, including menu upgrades, product sourcing, and a kitchen garden. His partner at EAT, Amberliegh Brownson ran the dining room at Pierside. Also on Team EAT is the charming and talented Dominique Faury, culinary director and chef de cuisine. Faury has worked in New York, Chicago, Palo Alto, Puerto Rico, and Geneva. On opening night, the fully staffed restaurant bustled as local foodies gathered around to get a first taste of the menu’s offerings. The bar, stocked with craft cocktails, local spirits, local wines, and, of course, local craft beers, was buzzing. Truglas made the rounds, shaking hands and greeting friends. There was a sense of excitement and triumph as he and his team worked hard in the kitchen creating duck confit, seared salmon on a bed of ratatouille, and other classic French favorites. The ambiance is casual enough for fleece, but elegant enough for an intimate dinner for two. The walls are painted in buttered yam, slate, and gold, giving the restaurant a distinctly modern sensibility. The orca mural from the Shrimp 94 NorthSoundLife.com
Shack remains as an homage to the space’s past. Strains of contemporary French music waft through the air, including a French version of “My Way.” Truglas belts out along with the song, bringing smiles to everyone around him. And then there’s the food. EAT’s suppliers are mostly local — Cloud Mountain Farms, BelleWood Acres, Bellingham Pasta Company — and that local freshness informs their dishes. The menu is an homage to both France and to Bellingham. Combining fresh local ingredients and French cuisine creates an experience that is the best of both worlds. The cod en croute is crisp-tender and beautifully plated. The market salad and green salad are architectural and artful, and nothing short of delicious. The desserts are as rich and delicious as they are beautiful. Whether you’re stepping in for a happy hour drink at the lovely bar, or settling in for a multi-course meal, EAT is an exciting new choice in the Bellingham food scene. French journalist Rouff Marcel once wrote, “Light, refined, learned and noble, harmonious and orderly, clear and logical, the cooking of France is, in some strange manner, intimately linked to the genius of her greatest people.” We’ll drink to that.
DINING KEY . . . . . . . . . . . . . . up to $9 . . . . . . . . . . . . . $10–19 . . . . . . . . . . . . $20–29 . . . . . . . . $30 or greater . . . . . . . . . . . . Breakfast . . . . . . . . . . . . . Brunch . . . . . . . . . . . . . . Lunch . . . . . . . . . . . . . Dinner . . . . . . . . . Family-Friendly . . . . . . . . . . . . . Takeout . . . . . . . . Outdoor Seating . . . . . . . . . . Reservations . . . . . . . . . . Happy Hour . . . . . . . . . New Review See all our restaurant reviews on our Eat and Drink tab at northsoundlife.com
SAN JUAN DOE BAY CAFÉ American 107 Doe Bay Rd., Orcas Island 360.376.2291, doebay.com Whether you’re heading toward the San Juan Islands or don’t mind taking a trip for an unbelievable meal, be sure to make reservations at the ever-popular Doe Bay Café. The café is set in the Doe Bay garden, providing a beautiful view and the majority of the café’s organic ingredients. Owners Joe and Maureen Brotherton have stuck to their philosophy of taking good care of their visitors by providing world-class dishes made by Executive Chef Abigael Birrell. Choose from a selection of delicious dishes such as Huevos Rancheros with free range, organic over-easy eggs with black beans on griddled corn tortillas or the Pan Roasted Point King Salmon served with a carrot ginger sauce and smoky fried chickpeas and charmoula. DUCK SOUP INN American 50 Duck Soup Ln., Friday Harbor 360.378.4878, ducksoupinn.com Sitting on the border of the woods at Duck Soup Inn is one of the most delightful dining experiences you’ll likely experience. The outside eating area of this restaurant — located almost midway between Friday Harbor and Roche Harbor on San Juan Island — opened last year and offers tables for dinner as well as a couple of couches for pre-dinner drinks. The meals here match the atmosphere: fresh and natural outside; sophisticated country kitchen feel inside. Appetizers include tender calamari with a light salad; twice baked corn
soufflé with green chili lime cream and goat cheese; and house-smoked oysters with a cilantro almond pesto. A main course of Alaskan Weathervane Scallops with whipped potatoes and a blue cheese crema followed was followed by a Chocolate Panna Cotta paired perfectly with a pear liquor. Every bite offered freshness and flavor. The food was largely local and every dish was garnished with flowers from owner and executive chef Gretchen Allison’s own garden. VINNY’S Seafood
into the building blocks for lavish, rich Italian dishes served throughout the day. When the ingredients call for a lighter hand, his restaurant also turns out reserved, delicate dishes. Il Granaio is a practice in the intricacies of cuisine, displaying the best flavors Italian food has to offer. With more than 30 items on the entrée menu, the list can be quite daunting. Il Granaio’s dessert menu is just as lush as the entrée menu. The wine menu is expansive, and the beer menu features several local craft brews. Their grappa selection does the Italian cordial the justice it deserves.
165 W. St., Friday Harbor 360.378.1934 vinnysfridayharbor.com Owner Becky Day welcomes diners to Vinny’s Ristorante in Friday Harbor, mirroring the feel of this warm Italian restaurant. Dishes change monthly and reflect the desire of Chef Daniel Van Hamsersfeld to serve simple, everyday fare. His appetizers of Fior de Latte — a caprese salad — and mushroom medley (mushrooms with a Marsala demi glaze and cambozola cheese) are perfect for sharing and leave space for a summery Capellini Mediteranea (prawns and clams in a light white wine and olive oil sauce). As well as a good selection of pastas, Vinny’s has seafood and meat entrées, many of them traditional favorites like Veal Marsala and Chicken Picatta. The cocktail list includes old favorites and some fun offerings like the Crantini and a rhubarb margarita. Top off a meal with crème brûlée — a light, room-temperature custard topped with a layer of burnt sugar.
SKAGIT CONWAY PUB & EATERY American 18611 Main St., Conway 360.445.4733 Don’t let tiny Conway fool you — this pub packs big flavor. Though the town is unincorporated, business is never slow in this watering hole. Farmers often come here after a hard day’s work as well as bikers making a pit stop on a scenic weekend ride. Their food matches their patrons’ big appetites, such as the blue cheese burger topped with crisply fried shoestring onions or the mouthwatering oyster burger. Packed with flavor and Americana spirit, Conway Pub & Eatery is a Skagit Valley icon. IL GRANAIO Italian 100 E. Montgomery St., Ste. 110, Mount Vernon 360.419.0674, granaio.com Chef Alberto Candivi arrives at Il Granaio in downtown every morning to make the day’s pastas by hand, sculpting basic ingredients
GREEK ISLANDS RESTAURANT 2001 Commercial Ave., Anacortes 360.293.6911 Some of the very best Greek food in our area, Greek Islands does not disappoint. Enjoy favorites like mousaka and souvlaki from the versitile and excellent menu. The food is incredible, the service warm, and the restaurant is inviting.
THE OYSTER BAR Seafood 2578 Chuckanut Dr., Bow 360.766.6185, theoysterbar.net The Oyster Bar on Chuckanut Drive is perched among towering conifers above the oyster beds. The cozy restaurant is housed in a structure dating from the 1920s that has survived many incarnations. According to owner Guy Colbert, the restaurant owes its reputation to its remote, quintessentially Pacific Northwest setting. But people don’t dine at The Oyster Bar for its location alone. The restaurant’s namesake is the draw, and its chef, Justin Gordon, has an abundance of knowledge about oysters — both local and imported — and reveals a passion for working with this native shellfish. While oysters are the signature offering, The Oyster Bar offers a variety of other fine-dining choices and is known in the Pacific Northwest for its extensive wine cellar. SAKURA JAPANESE STEAKHOUSE Japanese 1830 S. Burlington Blvd., Burlington 360.588.4281, sakuraburlington.com Professional Teppan Yaki chefs take you on a journey of delicious and interactive dining at Burlington’s Sakura Japanese Steakhouse. Using the freshest ingredients and perfect seasonings, they stir-fry your meal right before your eyes, creating a fabulous feast. Choose from steak and chicken to salmon and shrimp; each meal is served with soup, salad, rice and vegetables. If it’s sushi you crave, they also offer a full sushi bar for even the most discriminating taste buds.
April | May 201695
Chef Justin Hawkinson of Crave Catering Distillers John and Dorie Belisle of BelleWood Acres Presented in association with: Judd & Black Appliance, Mount Vernon
WRITTEN AND PHOTOGRAPHED BY KAITY TEER
n February 11, K&L Media and Judd & Black Appliance teamed up for Meet the Chef at Judd & Black Appliance’s test kitchen in Mount Vernon. Our special guests were Chef Justin Hawkinson of Crave Catering and Distiller John Belisle of BelleWood Acres. Located just north of Bellingham, BelleWood Acres is a charming U-Pick apple orchard and pumpkin patch that, on clear days, offers excellent views of Mt. Baker. John and Dorie Belisle planted the farm in 1996, and it was the first Salmon Safe certified orchard in the state. In 2011, they built the 14,000-square-foot building that houses a country cafe, farm market, and distillery. Many of their products, including fresh produce, apple syrup, and award-winning gin, brandy, and vodka, were featured ingredients in the evening’s dishes and cocktails. Crave Catering is a frequent collaborator with BelleWood Acres, and is available for catering parties, events, and weddings. Crave Catering also serves private events at BelleWood Acres. With Valentine’s Day right around the corner, the incorrigible John Belisle emphasized that many of the items on the evening’s three-course menu were aphrodisiacs, among them, oysters, vanilla beans, and chocolate. He kept the crowd laughing throughout the night with colorful jokes. And it’s a good thing for all of us that his wife, Dorie Belisle, was there to keep an eye on him. Though at times even she appeared to have her hands full and could be heard muttering, “Oh heaven help me!” Warm, personable, and knowledgeable, the duo shared stories about farming and distilling. I left feeling 96 NorthSoundLife.com
as if I’d made new friends, though of course, the vodka could have had something to do with that. The first dish Chef Hawkinson prepared was a creamy Northwest Oyster Stew with oysters, leeks, fennel, potatoes, and roasted garlic. It was served alongside a frisée made with apples. BelleWood Acres gin starred in the soup, the salad dressing, and the GiGi Cocktail, for which John Belisle recruited an intrepid audience member to assist in mixing. The next course was a mouthwatering Braised Apple Pork Shank with creamy polenta and apple mirepoix, served with a cocktail of Eau de Vie and BelleWood Bubbly. The finale was a Raspberry Tartlet topped with vanilla bean infused whipped cream and served alongside sipping chocolate mixed with BelleWood Raspberry Vodka. Audience members took advantage of the opportunity to ask Chef Hawkinson questions about cooking techniques and ingredient selection. He suggested using grapeseed oil in salad dressings instead of olive oil, because of grapeseed oil’s neutral flavor and smoke point. He demonstrated the proper way to use an oyster knife and shared about the inspiration for his pork shank dish, classic Italian osso bucco (bone with a hole). Best of all, he included a recipe for what he calls “magic dust,” a versatile spice mix he prepares ahead of time with spices he frequently uses, and a genius idea that I’m sure to adopt in my own kitchen. All in all, it was a delicious, laughter-filled evening that warmed our spirits on a cold, rainy night.
INGREDIENTS: • • • • • • • • • • • •
3 dozen cleaned Pacific oysters (ideally fresh and in-shell) ¼ cup butter and 1 lb. butter (keep separate) 1 lb. all-purpose flour 2 fennel bulbs with tops 2 medium leeks, small chop ¼ cup minced garlic 2 large white or yellow onions, small chop 2 lbs. Yukon or red potatoes, small diced ½ cup BelleWood Acres Gin 1 gallon water 1 quart heavy cream Salt, pepper, Tabasco, parsley, and tarragon; to taste
Northwest Oyster Stew
DIRECTIONS: Clean, trim and small chop the onions, fennel and leeks. Put all unused scraps, skins and tops into a stockpot. Open oysters and scrape flesh/liquid into a container. Put shells in the stockpot with onion scraps and add one gallon of water. Bring stock up to a very high simmer for about 5 minutes, then turn off heat and let it rest. Put 1 and ¼ lb. of butter into another (heavy bottomed) pot. Add onions, leeks and fennel. Cook on high heat, stirring frequently to soften the vegetables. When onions are soft, add garlic and a few minutes later add flour. Stir for 5 minutes or until roux is smooth and starting to turn golden. Using a strainer, add 2 cups of the oyster stock to the roux mixture and stir well. Add BelleWood Acres Gin and stir with caution, as gin is flammable at high heat. Remove spoon from pot and have lid handy to smother any fire that rises above the level of the pot. It is not necessary to burn off all the alcohol. Ladle the remaining stock into the pot and add potatoes. Add cream, oysters, salt and pepper, and a couple shakes of Tabasco. When potatoes are done and soup is seasoned to your liking turn off heat and add fresh parsley and tarragon.
Frisée Salad with Gin Vinaigrette INGREDIENTS: GiGi Cocktail with BelleWood Acres Gin
• • • • • • • • • •
Mixed greens with frisée Finely shredded green apple and/or cucumber Slivered almonds Zest and juice from 2 limes ½ cup BelleWood Acres Gin 1 teaspoon Dijon Mustard 1 tablespoon honey ½ tablespoon chopped tarragon ½ tablespoon chopped parsley 2 cups grapeseed oil (or other neutral flavored oil)
DIRECTIONS: Add gin, lime juice/zest, herbs, honey and Dijon in a mixing bowl or blender. While stirring briskly, add the oil in a slow pour until all ingredients are combined. Mix greens, apple and a little dressing in a bowl, then place on a serving plate. Top with almonds as desired.
April | May 201697
Braised Pork Shanks with Apple Mirepoix INGREDIENTS: • • • • • • • •
DINE Meet the Chef
6 skinless pork shanks, trimmed osso buco style Flour for dredging Vegetable oil, as needed 1 lb. each: diced red onion, diced celery, diced carrot, and diced green apple 3 oz. BelleWood Acres Apple Brandy 1 oz. BelleWood Acres Apple Syrup 1 gallon chicken or pork stock “magic dust”: combine ½ cup kosher salt with 1 teaspoon each of black pepper, granulated garlic, onion powder, ground coriander, dry yellow mustard; and ½ teaspoon each of ground ginger and ground sage
DIRECTIONS: Heat a large heavy pot on stove, add up to a half-inch of oil and check that it is hot enough to sear. Roll pork shanks in flour that has been well seasoned with “magic dust.” Sear/ brown all sides of pork in the oil, being careful not to crowd the pan or burn the flour. Remove pork from pan and put into baking dish or crock pot. Place three quarters of the apple/onion/carrot/celery mixture into the pot and stir to deglaze. When veggies are softened, add brandy and syrup, being careful to control any fire that may result. Add chicken stock to pan, bring to near boiling, then pour mixture into baking pan so pork is covered. Seal up pan with film and foil and bake in oven at 325 degrees for about 90 minutes. When pork is fully cooked, remove from the baking pan and season each piece with more magic dust. Put reserved apple mirepoix in the roasting pan and cook on high until hot. Then add some of the jus that the pork was cooked in and let reduce/ thicken. Spoon the mirepoix onto the plate, place pork shank and ladle the reduced sauce over the plate. Garnish with parsley or fresh apple skins.
Creamy Polenta Eau de vie BelleWood Bubbly
INGREDIENTS: • • • • •
3/4 cup dry polenta (golden corn grits) 2 cups milk 2 cups chicken stock 1 cup grated parmesan cheese Salt and pepper, to taste
DIRECTIONS: Bring 1 cup milk and 2 cups chicken stock up to almost boiling, then stir in polenta. Keep stirring as the polenta softens and thickens. When polenta is too thick to comfortably stir (after about 7 min) add the remaining cup of milk and the cheese. Make sure polenta is very hot and smooth, then cover and put in oven 325 degrees for 30 minutes (longer for larger batches). Stir every ten or fifteen minutes. When the grains are completely soft, check for seasoning and add more milk if it is too thick. Scoop soft polenta onto plate and serve with a savory meat dish where the gravy will contrast the grits.
Raspberry Tartlets FOR THE FILLING: • • • • • • •
3/4 cup raspberry juice (about 2 cups of fresh berries) 1 tablespoon water 1 cup sugar 2 eggs 1/4 cup butter 1 vanilla bean 1 tablespoon cornstarch (optional)
Sipping chocolate with BelleWood Raspberry Vodka
FOR THE CRUST: • • • • • • • •
1 1/3 cups all-purpose flour 3 tablespoons sugar 1/8 teaspoon baking powder 7 tablespoon chilled butter 2 tablespoons vegetable shortening 1 egg 1 teaspoon cold water ½ teaspoon vanilla extract
FOR THE WHIPPED CREAM: • • •
1 cup heavy whipping cream 1 teaspoon vanilla extract 2 tablespoons confectioner’s sugar
DIRECTIONS FOR THE CURD: Split vanilla bean lengthwise and scrape vanilla bean into the bowl. Whisk together with the eggs. In a medium saucepan, add berries and water with the vanilla bean pod bring to a low simmer until all the berries have broken down. Remove pod and run the berries through a fine sieve saving all the juice and discarding the pulp/ seeds. In a double boiler add 3/4 cup raspberry juice, sugar, eggs and the vanilla bean scrapings. Whisk together continuously. Add 1 tablespoon of butter at a time. Wait for the butter to melt each time before adding the next tablespoon. Once mixture has thickened to coat the back of a spoon, remove from heat. If you desire a thicker filling you can whisk in cornstarch while still over the heat. Whisk until thickened. Refrigerate for 4 hours before using.
DIRECTIONS FOR CRUST: Preheat oven to 375 degrees. Add all ingredients into mixing bowl and use the paddle attachment to mix on medium speed until dough comes together. Press dough into tart pans. Spray pieces of foil with non-stick cooking spray to lie inside each tart shell. Fill with beans or rice to weigh the shells down. Bake for 5-7 minutes. Remove beans/foil and return to oven for an additional 7-10 minutes or until shells are golden brown.
DIRECTIONS FOR WHIPPED CREAM: In electric mixer, add heavy cream and whip with the whisk attachment on medium/high speed until it starts to thicken and gets foamy. Add in your vanilla and sugar. Return to medium/ high speed until you have stiff peaks. Remove from mixer and refrigerate until ready to use.
ASSEMBLY: Fill cooled tart shells with cooled curd. Top with whipped cream and garnish with a mint leaf or a raspberry.
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SEEDS BISTRO Regional NW
DIRTY DAN HARRIS Steakhouse
KURU KURU SUSHI Japanese/Sushi
623 Morris St., La Conner 360.466.3280, seedsbistro.com
1211 11th St., Bellingham 360.676.1087, dirtydanharris.com
11 Bellwether Way, Bellingham 360.392.8224, kurukurubellingham.com
Seeds Bistro in La Conner is a celebration of the fresh bounty of food offered in Skagit County. It offers simple dishes that highlight the fresh, exciting ingredients found throughout the Pacific Northwest. The menu features local selections rotated with the seasons. The macaroni and cheese features Northwestfavorite Cougar Gold cheese with a buttercrumb crust. Burgers are juicy, cooked perfectly, and served on homemade potato buns with the smallest bit of crunch and a fluffy interior. The whole family can enjoy Seeds’ offerings — comfort foods satisfy children’s desires while more intricate food items appease fastidious palates.
The “dirt” on Dirty Dan Harris? In a word: excellent. The steakhouse provides warm, friendly waitstaff, quaint historic surroundings and superb food. Most of the waitstaff have worked here for years — and it shows in their enthusiasm for your dining experience. The filet mignon is Dirty Dan’s signature entree. You won’t be disappointed. Leave room for dessert, however, because the selections are dangerously good.
Kuru Kuru Sushi, which translates to “go around Sushi,” offers not only a good meal, but a good experience. Some of the offerings, like the Dynamite roll, are lightly tempura fried before being put on the conveyor belt to travel around the restaurant to hungry patrons. More traditional, classic sushi, like the raw salmon (which is buttery and delicious) also travels on the belt. A variety of non-fish related faire, like gyoza, egg rolls and desserts also are offered. If you don’t see something you like, the chefs behind the counter will gladly make something for you.
WHATCOM BRANDYWINE KITCHEN Regional NW
EAT 1200 Cornwall Ave., Bellingham 360.306.3917, 4u2eat.com The combination of fresh, local produce, fish, meat, and spirits combines beautifully with classic French cooking at this chic and tasty restaurant. The atmosphere is urban charm, and the service is unparalleled.
1317 Commercial St., Bellingham 360.734.1071, brandywinekitchen.com Named for the decadent heirloom tomatoes grown on their farm, the owners source much of their ingredients locally and hold the “from seed to plate” philosophy. The menu offers vegetarian and gluten-free options (like ricePanko Fish and Chips), and includes beer from both Boundary Bay and Chuckanut breweries. Try the Quinoa-Salmon Cakes with red pepper aioli or a BLT with Hempler’s bacon and maple-tomato relish. Don’t miss the Hibiscus Iced Tea for a refreshing sip or treat yourself to a Raspberry Champagne Cocktail. CIAO THYME ON THE SIDE CAFE Lunch 207 Unity St., Bellingham 360.733.1267, ciaothyme.com For those who have experienced Ciao Thyme’s gourmet dinners and cooking classes, the new Ciao Thyme on the Side Café is a welcome addition to the delicious work of Jessica and Mataio Gillis, owners of Ciao Thyme catering. As with everything Ciao Thyme does, ingredients are fresh, local and in season. Choose soups, salads and sandwiches a la carte, or create a plate with a selection of all three for a hearty and satisfying lunch. D’ANNA’S CAFE ITALIANO Italian 1317 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 special.
HOMESKILLET American 521 Kentucky St., Bellingham 360.676.6218, homeskilletinsunnyland.com Owners Tina and Kirby named their restaurant after one of their favorite lines in the movie Juno, when the main character calls a store clerk “homeskillet.” The skillets on their menu came afterward, but are now one of the eatery’s most popular items. A small skillet is filled with perfectly-fried potatoes, eggs and toppings you choose. Try Tina and Kirby’s personal favorite: the poutine, home fries smothered in traditional gravy, topped with fried eggs and cheese. Homeskillet can’t be beat with its friendly service, colorful atmosphere and ultimate comfort food. 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 Jalepeños Mexican Grill lures you in with promises of a cheap lunch special. But after looking at the menu, you’ll want so much more. You’ll find a masterpiece starting with the complimentary chips and salsa. Ask to see if they are featuring any types other than the normal red that day. The salsas exude freshness. A house favorite is the authentic “puffy tacos.” They’re messy — filled with shredded chicken, cheese and topped with guacamole — but worth the added effort of using a knife and fork. Of course, there’s a variety of flavored mojitos and margaritas, and Jalepeños doesn’t play around with their drinks. The glasses are huge, and the drink is good to the last drop.
MYKONOS Greek 1650 W. Bakerview Rd., Bellingham 360.715.3071 mykonosrestaurantbellingham.com Pita bread is pita bread, right? Not at Mykonos. If you order a starter of hummus, prepare your tastebuds for slices of pita bread heaven. If you consider yourself to be a connoisseur of Greek cuisine, try the traditional Greek salad as a litmus test. You won’t be disappointed. It is delightfully fresh and light and a meal by itself, with perhaps the best feta dressing west of Athens. Should you still be hungry, your main course options include the traditional Greek spin on veggie, lamb, chicken, steak and seafood prepared with rice or pasta. Mykonos offers excellent value for the price. Phidippides would be proud. NORTH FORK BREWERY Brewpub 6186 Mount Baker Hwy., Deming 360.599.2337, northforkbrewery.com Mount Baker Highway is home to a plethora of dining options, but at the North Fork Brewery you can get beer, pizza, tie the knot and visit the beer shrine all under the same roof. The brewery produces relatively small batches of beer, 109 gallons, keeping the beer fresh and the options changing. Their staple is the India Pale Ale. The opening taste is a strong citrus flavor, but is quickly dissolved by the aggressive bitterness, making it a quite enjoyable beer to accompany a slice of their homemade pizza. The pizza crust is made fresh daily with a hint of beer. The sauce is well-balanced with tomatoes and spices. Made with fresh vegetables, meats and cheeses, there is nothing not to like about this pizza. ÖVN WOOD-FIRED PIZZA 1148 10th St., Fairhaven 360.393.4327, ovnwoodfiredpizza.com The clean lines and urban upscale atmosphere of this pizza restaurant promises some very good food — and they deliver on that promise. They also serve crispy salads and excellent cocktails. Dining here is a perfect way to spend an elegant lunch or intimate dinner.
Culture Café WRITTEN BY ZACCHORELI FRESCOBALDI GRIMALDI
hris McCoy, Bellingham native and proprietor of KombuchaTown, has opened a dynamic little restaurant on State Street in Bellingham. Culture Café is located in the renovated loading bay of the Herald Building. McCoy’s commitment to the locavore movement isn’t limited to the menu’s ingredients. Local craftsmen completed all of the work to transform the space into a welcoming all-inclusive restaurant and public gathering place. The full service bar abuts a wall with windows level with the Chestnut Street sidewalk, which makes for an entertaining view. This scratch restaurant prepares all menu items in-house with the exception of bread, which is made by Bow-based Breadfarm. Culture Café’s menu reflects the care and integrity executive chef, Julian Wilgress, takes to assure guests enjoy a memorable dining experience. As a chef in Hawaii, Wilgress expanded his culinary repertoire reflected in Culture Café menu options. The Salmon Crostini, $6 — a sizeable appetizer that along with a side salad could easily serve as an entrée — is fresh, flavorful and extremely satisfying. Of the many other wonderful dishes Culture Café offers, Kombucha Town Poke, $14, is a standout. Fresh Ahi Tuna is served with a brown rice subtly accented with toasted sesame oil, and just enough spice to balance all of the wonderful flavors. Wilgress’ salads are impeccably fresh and beautifully presented with skillfully crafted house-made dressings. His pickled vegetables make a fantastic side or a delicious nosh with a pint of beer.
Don’t let the notion of dining in a converted warehouse loading bay deter you from making Culture Café your new haunt. The atmosphere here is warm and inviting though simultaneously comfortable and hip in a way that is uniquely Bellinghamsterish. Glass garage doors that will be opened during warmer seasons provide plenty of natural light. McCoy and his team also take extra care to assure this restaurant is ADA compliant. Vegan, vegetarian, and omnivore options, wide doors, wheelchair ramps, and quiet areas make Culture Café easily accessible to all! Visit Culture Café, sidle up to the bar, place your order and then kick back and let yourself be. Culture Café is a come-asyou-are restaurant serving fantastic food, with friendly and helpful employees. Dine here once and you’ll happily come back for more. www.kombuchtown.com 210 E. Chestnut St., Bellingham 360.224.2974, kombuchatown.com
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Family Wineries WRITTEN BY DAN RADIL
f you think most of Washington’s wineries are large, faceless, corporate-owned entities you might be in for a surprise. In fact, the vast majority of the state’s 850-plus wineries are small, family-owned enterprises that oversee every phase of the winemaking process…from fermenting the grapes to bottling and distributing the finished product. This hands-on, personal touch is the hallmark of many smaller wineries; and even though the start-to-finish process requires long hours and dedicated service, most family wineries wouldn’t have it any other way. Here’s a look at two 100-percent family-owned and operated Washington wineries.
DYNASTY CELLARS Peter and Olga Osvaldik immigrated to the United States from Czechoslovakia in 1983. They moved to Bellingham in 1990 and established Dynasty Cellars five years later, drawing on over 150 years of winemaking experience from Peter’s family. After progressing through the “hobby phase,” Dynasty had its first commercial release in 2006. “I remember our first wine…seven tons of grapes (at about 100 pounds at a time) through a small ratchet press. It was crazy,” Peter says with a laugh. “I still have that press as a reminder of our beginnings.” From its inception, every winery task has been handled by family. Peter and son Eric work together through the crushing and production phases while Olga and their daughter Monica primarily work in the tasting room and on special events. “We don’t have 102 NorthSoundLife.com
titles,” Peter says. “We are whatever we need to be that day!” Dynasty sources all of its grapes from Les Collines Vineyards in Walla Walla, and current releases include the 2012 vintages of Cabernet Sauvignon, Syrah, a gorgeous Merlot with silkysoft dark berry flavors, and a bold Zinfandel with blackberry fruit and peppery finishing notes. Scheduled for release in April of this year: a 2015 White Wine blend (90% Chardonnay/10% Semillon), and a 2015 Off-Dry Riesling. The remainder of 2016 will include releases of several 2013-vintage red varietals including Tempranillo, Primitivo, Syrah and Merlot. Downplaying credit for his winemaking efforts, Peter humbly notes, “The fate and quality of the wine is determined at the end of fermentation. You’re the guardian; (just) keep the barrels safe and sound until you’re ready to bottle.” Dynasty Cellars is located at 2169 East Bakerview Road in Bellingham and open Thursday through Saturday from 1 pm to 6:30 pm and Sunday from 1 pm to 5 pm. More information: dynastycellars.com. TUCANNON CELLARS Tucannon Cellars is located about 15 minutes west of the Tri-Cities, just
outside the Red Mountain Appellation, and owned by father-and-son duo Phil Danette Warren and their son, Ethen. Phil started producing wines in 2008 to “see if he could make a small batch of handcrafted wine for private consumption,” said Ethen. The elder Warren’s wines became popular among friends who, “got so tired of waiting for the next batch they helped and supported him in the winery licensing process,” Ethen said.w That took place in 2011, and Phil continued to produce wines in the
garage at his Pasco home. The continued growth of the winery led to the purchase of Oakwood Cellars on Red Mountain in February, 2014, where Ethen serves as tasting room manager/ assistant winemaker while Danette handles the winery’s administrative work. “We started out just doing reds, but we’ve really gotten more serious about white wines,” Ethen said, “and that includes Chardonnay, Viognier, and Riesling.” In addition to sourcing grapes from Washington’s Burgess and Alder Ridge Vineyards, to name a few, the Warrens have also planted two acres of estate-grown red varietals: Carménère and Mourvèdre. Other just-released reds include a lovely 2012 Cabernet Franc, with dried red fruits, hints of milk chocolate, and a lingering finish of earthy, sweet cedar; a 2012 Cabernet Sauvignon, with intoxicating aromatics of vanilla, beeswax and clover followed by red cherry flavors and a touch of hazelnut; and an outstanding 2012 Merlot with black cherry and licorice on the palate, toasted oak accents, and a nice, textured finish. Production has expanded to about 1,800 cases annually, but that hasn’t had an effect on all the small details the Warrens address at their familyowned winery. “We still do everything by hand,” Ethen says, and, noting his increasing involvement in all phases of the winemaking process, “I wouldn’t be able to do it without my dad. And our friends are (also) still a tremendous help.” Tucannon Cellars’ tasting room is located at 40504 North DeMoss Road in Benton City, and open Thursday, Sunday, and Monday from 11 am to 5 pm and Friday and Saturday from 11 am to 6 pm. Wines can also be ordered on line at tucannoncellars.com.
The following selections have made it past our taste bud test and into our top seven this issue. Step out and give them a try, you won’t be disappointed.
The pressburger at The Loft at Latitude Forty-Eight Five is a delicious mix of cheese, spices, and fresh ground beef that comes together beautifully.
Declared one of the best food trends of 2015, the cronut reigns supreme at Rocket Donuts.
The chicken korma at India Grill is creamy, fragrant, and delicious. Chase it with a sizeable Taj Mahal.
Mambo Italiano is known for its pasta dishes, but the Greek salad is a cut above the rest.
Wanida Thai makes an amazing green curry. It’s often available as a lunch special, watch for it on the board.
Mount Bakery makes amazing eggs benedict. It’s a perfect dish for a spring brunch with someone special.
The raspberry scone at Avenue Bread is so perfectly flaky and delicious, we challenge you to eat just one.
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SCOTTY BROWNS North American Cuisine 3101 Newmarket St., Bellingham 360.306.8823 brownsrestaurantgroup.com/scottybrowns
Asian 1 Mexican Martini INGREDIENTS: el Jimador Tequila, Cointreau, simple syrup, sour, and olive
Scotty Browns offers an edgy, energetic ambiance, a varied menu of mainstream and upscale creations, and excellent drink options for all ages. Outdoor dining is a popular alternative during warmer weather. The selection of beer, wine and cocktails is broad enough to accommodate most any mood. If you are into martinis or cosmos, try the Mr. Pink. The name is a little unnerving to order if you are male, but worth the leap of faith. Some items on the menu, like appetizers, change seasonally, so you know you’ll never get bored. Casual to upscale dining options range from hamburgers, rice bowls and pastas to higher-end seafood and steaks. SKYLARK’S HIDDEN CAFÉ Eclectic 1308 11th St., Fairhaven 360.715.3642, skylarkshiddencafe.com Syklark’s Hidden Café in Fairhaven is worth seeking out. From decadent breakfast items such as eggs benedict and house specialty banana bread French toast with maple walnut topping to hearty dinner entrees such Halibut & Lobster Thermidor and New York Steak with Jack Daniels Herb Butter, the menu at Skylark’s is varied and every bite delicious. Come for the food and stay for the jazz on select evenings. THE TABLE Pasta 100 N. Commercial St., Bellingham 360.594.6000, bellinghampasta.com
ix it up this Cinco de Mayo and celebrate international style at the cozy and elegant bar in Asian 1. The Mexican Martini combines all the refinement of a great martini with the citrus kick of a margarita. The surprise is, these two mainstays go very well together. The smooth tequila and bright Cointreau make a lovely pair, and the sour adds a layer of bite, rescuing this cocktail from being too sweet. In simpler terms, the olive is still fabulous. The layers of this drink are complex without being too busy, and the classic clean finish of a martini works well with the citrus. Asian 1 is known for their excellent Thai and Japanese favorites like Panang curry, Pad See Ew, and sushi. In fact, the Mexican Martini paired well with Thai red curry. Bartender DeLayne carries himself with both kindness and gravitas. His skill as a bartender carries into the care and personal attention he gives dining customers. So for a bar that is busy but not deafening, with reasonable and reliable prices and excellent service, give Asian 1 and the Mexican Martini a whirl.
Folks who have enjoyed the fresh, handmade pastas of the Bellingham Pasta Co. from their local market can now experience them served with a helping of marinara, alfredo or pesto sauce at the Pasta Co.’s restaurant, The Table, which is named for the long family-style table that fills the center of the dining room. Pasta is not the only item on the menu: starters, salads, sandwiches, pot pies and desserts round out the selections. TEMPLE BAR Bistro 306 W. Champion St.,Bellingham, 360.676.8660, templebarbellingham.com Continually recognized for their craft cocktails and small plates, Temple Bar aims to please. Begin with the classic Temple Bar cheese plate, a collection of three rotating cheeses varying in texture and flavor. They are often paired with fruit, honey, toasted nuts and bread. Next, dive into a piping hot gratin, which varies based on what is in season. In between bites of a salad made with locally sourced ingredients, sip on a unique cocktail with house made infusions and bitters. Finally nibble on the chocolate chili muffins: the perfect end to a charming experience.
Featured Events · Listings · The Scene · Final Word
Ferndale Cherry Blossom Festival April 16, 9:30 AM The Hanami, or cherry tree festival, is an annual tradition in Japan. Ferndale community leaders bring this lovely celebration to Whatcom County to celebrate cherry blossoms and Ferndale’s sister city Minami Boso. There are several events leading up to the festival itself, but the festival begins on April 16. This is a free event and appropriate for the whole family. Tea, taiko drumming, and other events will be a part of the celebration. Hanadori Trail 5500 Second Ave., Ferndale 360.384.0050 cityofferndale.org
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WHATCOM SYMPHONY ORCHESTRA
CONCERTS THE BELLOW WING BANJO TOUR APRIL 9, 8:30 PM–11 PM
Aaron J. Shay of Seattle and Bellow Wing of Bellingham, team up to combine the unique sounds of the banjo and accordion. Shay blends modern indie rock and American folk with banjo-crashing, foot-stomping renditions. Wing weaves together Eastern European and 80s inspired melodies. Honey Moon Mead & Cider 1053 North State St. Alley, Bellingham 360.734.0728 honeymoonmeads.com ELVIS COSTELLO APRIL 17, 7:30 PM
Aaaaaaalllllisssoon, Elvis’ aim is true as he heads to the MBT to sing his heart out for us. Whether you’re a “Veronica” fan, or really into his more croonery-style “Almost Blue,” this concert is a must-see. Costello has worked with some of the greatest musicians of all-time, and has earned his own spot in that bright light. Go see him! Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080 mountbakertheatre.com
MAY 29, 7 PM
MAY 7, 7:30 PM
Come and experience Switchfoot’s unique alternative rock sound. With uplifting and emotionally intelligent lyrics, the Grammy award winning band brings their music to the stage of Mount Baker Theatre. Throughout 20 years the group has sold over 5.7 million copies worldwide of their nine studio albums.
Join the Skagit Symphony for an evening filled with classical compositions. The concert will feature pieces by legendary composers Mozart, Strauss, and Britten. Music Director Roupen Shakarian will give a presentation before the show about the featured music and composers.
Mount Baker Theatre 104 North Commercial St., Bellingham 360.734.6080 mountbakertheatre.com
McIntyre Hall 2501 East College Way, Mount Vernon 360.416.7727 mcintyrehall.org
VIVA EL TANGO!
SATURDAY NIGHT FEVER, THE MUSICAL
MAY 1, 3 PM
APRIL 14, 7 PM
The Whatcom Symphony Orchestra presents Viva el Tango featuring the Seattle Symphony’s principal 2nd Violin Elisa Barston. From innovative nuevo style to infectious dance energy, the concert captures the spark and syncopated rhythms from Latin America. Join Dr. Ed Rutschman at the Mount Baker Theatre Encore Room for a pre-concert lecture on the music and composers featured.
This iconic dance story is based on the 1977 hit movie starring John Travolta, Saturday Night Fever. The musical follows Tony Manero, a Brooklynite who lives for Saturday nights at the disco. When a huge dance competition is announced Tony convinces the talented Stephanie to be his dance partner. The show is packed with hits from the Bee Gees including “Night Fever,” and “Stayin’ Alive.”
Mount Baker Theatre 104 North Commercial St., Bellingham 360.734.6080 mountbakertheatre.org
Mount Baker Theatre 104 North Commercial St., Bellingham 360.734.6080 mountbakertheatre.com
AUGUST: OSAGE COUNTY APRIL 22–MAY 8, 7:30 PM, SUNDAY 2 PM
The story follows the Weston family made up of a vanishing father, pillpopping mother, and sisters with shady secrets. The large Midwestern American family reunites and repressed truths and unsettling secrets are brought to light. This dark comedy is a winner of the 2008 Pulitzer Prize and Tony Award. Bellingham Theatre Guild 1600 H St., Bellingham 360.733.1811 bellinghamtheatreguild.com IMPROVATHON APRIL 29–30, FRIDAY 8 PM–SATURDAY 11 PM
Join the Upfront Theatre as they push the limits of sleep deprivation, sanity, and comedy at Improvathon 2016. Shows will start just about every hour for 27 hours straight. The “VIP” allows you access to all the shows with the luxury to come and go as you please. So, see as much improv as you want, when you want. For those committed to all laugh and no sleep, the “Hardcore” pass is right for you. If you can stay awake for all 27 hours, you’ll receive a 3-month pass for free! Also available is the “Stay As Long As You Can” pass; once you leave you have to pay to get back in. Tickets for hourly shows can be purchased at the door or online. The Upfront Theatre 1208 Bay St., Bellingham 360.733.8855 theupfront.com
AHA! AFTER HOURS ART MAY 26 5:30–7:30 P.M.
VALLEY GIRLS MARCH 24–JUNE 20 VARIOUS TIMES
Join the Skagit County Historical Museum as they honor past women in Skagit County. This exhibit celebrates the influential women who proudly called Skagit Valley their home and have left a lasting impression in the county. From business owners, to church planters, join the celebration of various historical local women. Skagit County Historical Museum 501 S. 4th St., La Conner 360.466.3365 skagitcounty.net
Join the Whatcom Museum’s After Hours Art event “Animal Essences: Sculpture Inspired by Philip McCracken.” Lovers of both art and animals will have the opportunity to sculpt their favorite animals with modeling clay and have hands-on experience with sculpting. The Lightcatcher 250 Flora St., Bellingham 360.778.8930 whatcommuseum.org
VISUAL ARTS YESTERYEAR ATHLETES: ARCHIVE PHOTOS
CLOTHING - ART AND EMBELLISHMENT MARCH 30–JUNE 19, 11 AM–5 PM
FEBRUARY 10–JUNE 30, NOON–5 PM, SATURDAY 10 AM–5 PM, THURSDAY OPEN UNTIL 8 PM
Join the La Conner Quilt and Textile Museum as they feature clothing garments hand created by Anita Luvera Mayer. These items are a look into Anita’s life and speak to her personal journey as a woman. As an expression of inspirations, her style and her passion, this local artist uses clothes to portray her personal statements about herself and what she cherishes.
Bellingham’s athletic past is being brought to life at Whatcom Museum’s photo archive exhibit. Black and white photos hang on the walls of the Passageway of the Lightcatcher highlighting historical sports images from Bellingham’s past. Join this fun look back at athletes’ glory days captured by talented photographers like J.W. Sandison and Jack Carver.
La Conner Quilt and Textile Museum 703 S. 2nd St., La Conner 360.466.4288 laconnerquilts.org
The Lightcatcher 250 Flora St., Bellingham 360.778.8930 whatcommuseum.org
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SKI TO SEA
SPRING FEST ART TOUR OF BLAINE
APRIL FOOLZ CAR SHOW
LIGHTHOUSE TOUR BY SCHOONER
MAY 8-10, 10 AM–5 PM
APRIL 30, 10 AM–2:30 PM
Come see Blaine’s local premier artists display their pieces throughout beautiful Blaine and its surrounding countryside sponsored by the Blaine Harbor Art Gallery. This two-day self-guided tour will take participants through local private studios and into the creative minds of these thriving artists.
Come and see more than one hundred cars from past decades all in one place for this year’s April Foolz Car Show. With live music and a raffle, join the fun to see featured retro and vintage cars and motorcycles from the 1950s, 1960s, and 1970s. All proceeds from the event will be donated to the Shriners’ Children’s Hospital.
The Schooner Zodiac will take you on a three-day tour of San Juan Island lighthouses. Passengers will learn how sailors navigated using lighthouses, and they’ll learn the beauty and practicalities of sailing a schooner. The Zodiac is a 160-foot vessel that regularly explores the San Juans and the Canadian Gulf islands.
Blaine Chamber of Commerce 728 Peace Portal Dr., Blaine 360.332.6484 blaineharborartgallery.com
Jeckyl & Hyde Ale House 709 W. Orchard Drive, Bellingham 360.715.9100 jhdeli.com
APRIL 24, 10 AM–5 PM
ALASKAN WILDLIFE PHOTOGRAPHER
Eat, drink and enjoy the lively festivities as Fairhaven celebrates Dirty Dan Harris for the 14th time. Activities for the whole family range from dress up contests, to food vendors to the Dirty Dan Sidewalk Saloon. Don’t miss the world’s only uphill piano race as well as Chuckanut Chili Cook-Off.
APRIL 11 7–8:30 P.M.
PROCESSION OF THE SPECIES MAY 7, 3:30 PM
DIRTY DAN HARRIS FESTIVAL
Fairhaven Village Green 1207 Mill St., Bellingham fairhaven.com
Bellingham Cruise Terminal 355 Harris Ave., Bellingham 206.719.7622, schoonerzodiac.com
Don’t miss this opportunity to take a look the largest congregation of bald eagles in the world with author, naturalist, and photographer Joe Ordonze. Join Ordonze at Village Books as he presents captivating images of the 3,600 bald eagles he observed as they descended upon the Chilkat River in Haines, Alaska. Village Books 1200 11th Street, Bellingham 360.671.2626, villagebooks.com
The annual Procession of the Species is a delightful event celebrating our animal friends and companions. Dress as your favorite creature, fanciful or real, and join in the fun! This year’s Grand Marshall is Sonja Wingard of Animals as Natural Therapy. Participants will gather behind the library and end at Maritime Heritage Park for a community celebration and music by the Kuugana Marimba Band. Bellingham Public Library 210 Central Ave., Bellingham bpots.org
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Fine Art Show April 15 - 23
Regional artists in 2D & 3D
Depot Art Center | Anacortes
Art of Shopping
April 17 Champagne, jewelry & accessories
Color Run April 23
Get “colored” at Do the 5k fun run | Active.com
April | May 2016109
OUT OF TOWN SEATTLE KEVIN YOUNG APRIL 28, 7 PM
Acclaimed poet Kevin Young will give a talk titled “Throwing Your Voice” about style, voice, and a poet’s quirks and habits. A Q and A will follow his talk, and, of course he’ll sign your tattered copy of Blue Laws. Young has written more than eleven books and teaches poetry and criticism at Emory University. Hugo House 1634 11th Ave., Seattle 206.322.7030, hugohouse.org
VANCOUVER INTERNATIONAL CHILDREN’S FESTIVAL MAY 30, TIMES VARY
Puppetry, theater, circus acts, and more, the Vancouver International Children’s Festival is a huge hit every year. Taking place on cheerful, kid-friendly Granville Island, the festival includes enough entertainment and action for adults to have a good time, too. Granville Island 604.708.5655, childrensfestival.ca
Boys And Girls Club On January 26, the Boys and Girls Club honored outstanding participants with their Youth of the Year Award. The Club sponsored a dinner and ceremony. Winners included Ferndale Youth of the Year Joshua Burton, Athletics Jr. Youth of the Year Matthew Dixon II, Whatcom 2015 Boys and Girls Club Youth of the Year Tina La, and Whatcom County’s 2016 Youth of the Year Moriah Nixon. Full disclosure: Editor in Chief Frances Badgett had the pleasure of participating in the judges’ panel this year. Photographed by © Radley Muller
April | May 2016111
The Full Monty (Python) For the sake of Millennials, Ken takes the “hat” off male egos WRITTEN BY KEN KARLBERG
used to love being male. I didn’t need a great job; I just needed to be the primary breadwinner in the household and all the benefits of prior male-dominated generations were bestowed upon me. Pure magic, it was. As long as I brought home the financial bacon, not much else mattered. I could lose my hair, gain 50 lbs., shower occasionally, shave infrequently, and sit on the couch and watch sports for hours, all the while “my woman” cleaned house, prepared meals, raised the kids, dieted constantly, and did everything imaginable, even unhealthy things, to look beautiful for me. Ah, the good old days. Most of us were the poor man’s equivalent of Donald Trump, who had no chance of “attracting” his beautiful wives but for his money regardless of the size of his hands. Remember the old cartoon of a 60+ year old couple at the beach, each with identical physical profiles from the side — sagging backsides and protruding bellies — and the husband says, “You aren’t going out like that, are you?” Well, there’s your thousand words worth in one cartoon. Not anymore. On behalf of all over-40 males, I want to apologize to millennial males — we totally screwed up a good thing. No thanks to us, you have had no choice — you had to step up your games. The tectonic inter-continental shelves of male and female socialization, once frozen in perpetual gridlock, have shifted, permanently, with women in the workplace. Of course, those of us from the 50s, 60s, and 70s may still be riding the wave, but even our days are numbered. Women have a habit of talking to each other. How dare they? Oh sure, we brag about our conquests in life and competing in the business world, but the glass ceiling exists to protect us from competition from females, not just to keep women in their place. And why? Power and control, yes, but fragile egos play an equal part, too. Men are simply not as challenged by losing to a man as they are to losing to a female. This fear threatens us at a primal level. As the great protectors and hunter gatherers, what are we if we aren’t the dominant sex? The truth is few old-school males want to answer that question. Instead, many of us cling to our wallets, our Emperor’s clothes, to maintain our exalted positions in relationships. We may not admit it, but our attitude and actions speak louder than words. I recall a bumper sticker from 112 NorthSoundLife.com
the early days of the recent recession when Democrats and Republicans were fighting over tax breaks for the most wealthy to stimulate the economy. The sticker said, “I am a job creator, kiss my butt.” Sound vaguely familiar, guys? Feel free to nod in private. Am I being overly harsh? Absolutely. The burden of being the primary breadwinner is underappreciated, and has exacted a heavy physical toll on generations of husbands and fathers health-wise and families in general. Just ask any single parent today. Life is hard — every day is a battle to survive financially. So let me be the first to say, unequivocally, that spouses and partners deserve to be loved, honored and appreciated for this, the scariest of burdens of them all — to be the only one between your family having a roof over their heads or being on the street. But the point isn’t how we organize as couples and partners. After all, every partner in a relationship brings qualities to the table and one or the other or both may be the breadwinner. My point is simply that we need to organize in an emotionally healthy and respectful way, one where each partner’s contributions are respected and honored without one partner lording over the other. This lesson doesn’t come easily to men of my generation and older — before you blame men, however, our mothers set the example just as much as our fathers. Progress is slow, of course, glaciers are melting faster. But thanks to the positive, transformative role models of Millennials, yes, Millennials, I am learning to contribute in ways that my father and my grandfather never did. I used to love being male. Now I kiddingly say that I am not sure it isn’t a birth defect. However, fear not, guys, not all is lost. There is a silver lining to women in the workplace. My annual check-up last year was performed by a female physician. As I turned my head and coughed, I thought to myself, “I’m not telling my wife about this.” I can hardly wait until my next appointment. Hey, once a male, always a male. Okay, I still love being male!
The Pacific Showroom
april 29 & 30 at 8 pM
May 13 & 14 at 8 pM
LatinLINEUP Starring Comedian Pablo FranCisCo, With alex reymundo & lisa alvarado
June 10 & 11 Buy Tickets Service Charge Free at the Casino Box Office
Owned by Upper Skagit Indian Tribe
theskagit.com • On I-5 at Exit 236 • 877-275-2448 Must be 21 or older with valid ID. Details at Rewards Club Center. Management reserves all rights.
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