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Bellingham Technical College at 60
By The Numbers
Wonder Woman Kathie Wilson
In the Know SeaFeast
Community North Cascades Institute
In the Know Pig War Play
Five Faves French Dips
In the Spotlight Chris Moench, Whatcom Artist Studio Tour
In the Know Bellingham Cohousing
37 Around the Sound Three Sisters Farms/Market 38
Savvy Shopper Pies and Such
© Cassie Elliot
B.C. WINE TOUR Just to the north of us, in southwestern British Columbia, a relatively new group of wineries and vineyards are emerging among the better-known wine regions in the Okanagan Valley and Washington state. The best part is they’re just an hour or two away. Welcome to the wines — and winemakers — of the Fraser Valley. We also serve up tips on tasting, pairing and border logistics. 4 NorthSoundLife.com
Beauty Wine Tour Fashion
Nutrition Chicken Mikhani
Take a Hike Ptarmigan Ridge
B.C. Wine Tour
Featured Home San Juan Log Cabin Retreat
75 Remodel Western Washington University’s Carver Gym
PRO SPORTS Yes, this is Seahawks territory, but professional sports In the North Sound goes beyond that. We give you a look into our teams, our fan culture and some locals who made it to the big time, then decided they’d rather put down roots here. Included are pro sports’ best bargains, and a revealing interview with former UW quarterback Jake Locker nearly three years after his abrupt retirement from the NFL.
Mixing Tin The Black Cat’s Sangria in the Rain
Review Salt & Vine
Meet the Chef Crave Catering’s Justin Hawkinson
Sip Salmon and Wine
8 Great Tastes
Featured Event City and Colour
Out of Town
The Scene Bellingham Northwest Wine Festival
Letters to the Editor
Meet the Staffer McKenna Kloes
© Rod Mar
NOTES On the Web
Be sure to check us out at:
northsoundlife.com Submit your events on our calendar! Do you have an event that you would like our readers to know about? NorthSoundLife.com offers an events calendar where viewers can search by day, venue, event type, or city. Go to northsoundlife.com/events and submit your event today. Once your event has been approved by our editorial staff, it is live.
ONLINE EXCLUSIVE Canâ&#x20AC;&#x2122;t stop overeating? Stop beating yourself up. It might not be a character flaw. Some foods, like fast foods, are engineered to make us eat more than what we need, says nutrition writer Cassie Elliott. In this monthâ&#x20AC;&#x2122;s Online Exclusive, find out what these foods are and what you can do to make your eating habits healthier ones.
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NOTES Editor’s Letter
n this issue, we celebrate fun, convenient wine trips — just a hop, skip and jump over the Canadian border, and you’ll find a surprising number of excellent vineyards and wineries that will save you time (no need to trek to the Okanagan Valley) and money (gotta love the current exchange rate!). We also celebrate pro sports — from Seattle Seahawks to Seattle Storm, we bring you stories and info about the games we watch. As a newspaper sportswriter for 20-some years in my earlier life, this is familiar territory. Editing and writing some of these stories, I flashed back to the days when my job involved going to practices and games and stadiums. For a while there — before newspaper finances fell off the cliff — a FedEx envelope would appear at my door containing airline tickets and hotel reservations to an NFL or college game to cover that weekend. I never flew first class, but for a long time it felt like it, being lucky to cover Super Bowls and the World Series or college bowl games that mattered to lots of people (Poulan Weed-Eater Bowl, not so much). Then, there were the kids you could tell were on their way. At 17, Roger Federer’s peers at tennis’ Junior Orange Bowl in Miami were already in awe of the polite 17-year-old who, for whatever reason, showed up with platinum blond hair that year. He also spoke five languages and had an on-court grace that was already apparent. Venus and Serena Williams’ crazy-as-a-fox dad, Richard, did not let them play junior tournaments as teenagers and got a lot of criticism for it. But he did have them work stuffing envelopes at a local tournament office, because he wanted them to learn how it worked. Seems like his daughters turned out OK. At a Monday night football game in Denver, I wrote about Broncos star receiver Eddie McCaffrey breaking his leg on a play, and thinking how big a story that was going to be in
the next morning’s news. I was wrong, because that game was played the night of Sept. 10, 2001. When people would ask what I did for work, they’d sometimes ask what it was like in a pro sports locker room. Not my favorite place. I could tell some were envious of the access we’d have to these famous pro athletes. But it was usually awkward being there, for men and for women. Sometimes players made little effort to hide their nakedness. All it would have taken was a towel. Baseball manager Jim Leyland usually did post-game interviews in his office, in his underwear. And stirrup socks. I just wanted to get my quotes and run back up to the press box to file before deadline. You get good at maintaining eye contact, no matter what a player had on or didn’t. The games were great. But the post-game locker rooms were hot, stinky, crowded places, and you always had a deadline countdown going in your head. I rarely had a problem as a woman in the locker room. I am grateful for people like Claire Smith, who in July became the first female sports journalist inducted into the Baseball Hall of Fame in Cooperstown. She endured harassment and was once literally pushed out of a post-game clubhouse, even though she had the right to be there. She, along with the handful of others working in the 1970s and early 80s, paved the way so most of us could do our jobs. Sports Illustrated’s Melissa Ludtke won the landmark 1978 federal lawsuit that required equal access to the locker room for women. Women sportswriters, especially back then, had to be sharp, witty and brave. One of the best comebacks in locker-room history occurred when a player waggled his private parts at a sportswriter (yes, this kind of thing happened). He: “Do you know what this is?” She: “If it were any bigger, it’d be a penis.” Here’s to great sports — both the games, and the people. Happy September. — Meri-Jo Borzilleri
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Laurie Mullarky After teaching for 27 years, Laurie decided it was time to hang up her pencils and poetry and become a professional reader. She now writes a popular blog at laurieslitpicks.blogspot.com that reviews both fiction and non-fiction as well as the latest hot novels, focusing on giving book clubs ideas for provocative conversations. Her classroom motto was always “The more you read, the smarter you get.” Not a bad sentiment for life! p. 27
Libby Keller Featured Homes
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Libby Keller grew up in Spokane, Washington and moved to Bellingham to attend Western Washington University. She graduated in 2016 with a degree in journalism. She has worked as the morning news producer at KGMI radio and she continues to live in Bellingham with her boyfriend. p. 38
in the North Sound
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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. 41
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Cassie is a nutrition blogger and food photographer who believes that if you eat colorful food you are guaranteed it will be nutritious and definitely delicious. She is also the creator of Nutritious and Delicious Appetites by Design to help you feel your best so you can live your best. Her photos and writing can be found on Instagram @paleo_ perspective and her website is paleoperspective.com. p. 43
to where you live.
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PRESIDENT/PUBLISHER Lisa Karlberg EDITOR IN CHIEF Meri-Jo Borzilleri ART DIRECTOR Dean Davidson STAFF WRITERS/PHOTOGRAPHERS Kate Galambos | Catherine Torres
ACCOUNT EXECUTIVES Babette Vickers | Dominic Ippolito Melissa Sturman | Kristy Gessner
GRAPHIC DESIGNER Mariah Currey
WRITERS Emily Bylin | Dan Radil
CONTRIBUTORS Cassie Elliott | Ken Karlberg | Libby Keller Laurie Mullarky | Ashley Thomasson
EDITORIAL ASSISTANTS Robert Dudzik | Ben Johnson | McKenna Kloes Mikayla Nicholson | Kaylin Stiefer
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What I like about the magazine is it give a local flair of what’s going on. It’s the little things — some are free, some are pay, but it doesn’t matter. We read about something and we go do something and meet new people.
The August 2017 issue is one of the best yet. Thank you for featuring mostly Bellingham/Whatcom County businesses, advertisers and activities. It makes the magazine so much more relevant to Bellingham readers. (I didn’t find the article on a hotel in Seattle to be relevant.) May I suggest you feature locally owned businesses products on the Shop/Necessities page? Also in the “8 Great Tastes” section, please include the location of the restaurants. I’ve lived in Bellingham over 10 years and never heard of some of the establishments. Also, the local restaurant reviews are very interesting. Keep them coming!.
Dave M., Arlington
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The photography is really nice. I like finding out about the little, out-of-theway places. Cathy O., Arlington
Bellingham Alive welcomes comments and feedback for our Letters to the Editor section. We’d love to hear what you have to say and are open to story ideas about the people, places, and happenings in the North Sound (Whatcom, Skagit, San Juan counties). Let us know what you like, and what you’d like to see in the magazine! Contact editor Meri-Jo Borzilleri at firstname.lastname@example.org.
Reading, then Doing
PIZZA From Italy, With Love
Letters to the Editor
Liz E., Bellingham
Houses and The Last Word I like the whole magazine. I just find it very interesting. I enjoy seeing the different home layouts and rooms. I also like reading Ken’s article on the back page. Marilyn H., Surrey
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NOTES Meet the Staffer Every issue we introduce you to a staff member at Bellingham Alive.
What is your role at the magazine and how long have you been with K&L Media? I’ve been writing and taking photos for Bellingham Alive since June of 2017 and loving every moment. When your job is to interview fascinating people and capture gorgeous images, how could you not?
What is your background? I grew up in the greater Seattle area and recently graduated from Western Washington University with a degree in Visual Journalism. In the months since then, I’ve dabbled in event planning, social media, and writing.
What is your favorite part of working for a regional lifestyle magazine?
Writing for Bellingham Alive has given me the opportunity to create content that is equal parts playful and meaningful. I’ve gotten to write/photograph pieces as fun to breeze through as my journey to find the best Moscow Mule in town, and as substantial to read as a feature on an incredible breast cancer survivor.
What are some of your hobbies and interests? On any given day you may discover me devouring the latest novel, making progress on my quest to discover the best brunch spot in Washington, dreaming about a new creative endeavor, or eating a salted caramel cupcake, glass of rosé in hand.
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Friday, Sept. 22 Downtown Bellingham
FisherPoets-onBellingham Bay Downtown Breweries
SeaFeed at the Square
Depot Market Square
Saturday, Sept. 23
Zuanich Point Park & Squalicum Harbor
Skill of the Grill
Salmon BBQ Grilling Championships
Taste the Sea
A Sustainable Seafood Experience
Boat Tours & Dock Walks Family Fun & Maritime Arts
LIFESTYLE In The Know · Calendar · Spotlight Artist · 5 Faves
Bellingham Technical College Turns 60 WRITTEN BY MIKAYLA NICHOLSON PHOTOS COURTESY OF BELLINGHAM TECHNICAL COLLEGE
ith career-oriented courses and connections to local industries, Bellingham Technical College has established a considerable foothold among Bellingham’s institutions of higher learning that include Western Washington University and Whatcom Community College. This year, BTC has even more to celebrate: its 60th anniversary, and a reputation for helping students land employment after graduation — no small task in an economy where debt-ridden college graduates can languish for years before finding a job in their field of study, if they find a job at all. In an interview, BTC president Kimberly Perry said 70 percent of BTC students are immediately employed after graduation. That might explain why BTC saw an enrollment surge in the 2016–2017 school year, and was, said Perry, one of only two colleges in the state to meet their enrollment goals for that year. Tuition at BTC is cheaper than both Western Washington University and Whatcom Community … continued on page 22
LIFESTYLE By the Numbers
years that the Whatcom Artist Studio Tour has taken place. p. 30
pairs of cat socks for sale at ModSock p. 33
Garlic cloves needed for Chicken Mikhaniâ&#x20AC;&#x2122;s butter sauce, p. 43
Age to lawfully bring wine across the Canadian border, p. 47
Seasons Ferndaleâ&#x20AC;&#x2122;s Jake Locker played in the NFL, p. 58
for the Lovitt burger, p. 77
“If you are interested in something, no matter what it is, go at it at full speed ahead. Embrace it with both arms, hug it, love it, and above all become passionate about it. Lukewarm is no good.” ROALD DAHL, MY UNCLE OSWALD
September 2017 19
Conor Oberst at Wild Buffalo The Wild Buffalo, Bellingham wildbuffalo.net
Bellingham Traverse by Recreation Northwest Boundary Bay Brewery, Bellingham recreationnorthwest.org
© Tim Chandonnet Photography
1 – 3
Hovander Homestead Bluegrass Festival Hovander Homestead Park, Ferndale hhbgf.org
Lopez Island Vineyards Community Grape Harvest Fisherman Bay Road, Lopez Island visitsanjuans.com
Mt. Baker Car Show Downtown Maple Falls mtbakercarshow.com
Oyster Run 2017 Downtown Anacortes oysterruninc.org
24 – 25 SEPTEMBER
Summer’s End Music + Arts Gathering Maritime Heritage Park, Bellingham summersendfest.com
9 20 NorthSoundLife.com
Skagit River Salmon Festival Edgewater Park, Mount Vernon skagitriverfest.org
Seaside Pearl Farmgate Winery
Mt. Lehman Winery
BC Wine Daytrip Abbotsford Wine Country
ot every wine adventure needs to be a road trip. Lying just beyond the 49th Parallel is the Fraser Valley, and in particular, the City of Abbotsford. This thriving agricultural hub of British Columbia is home to several wineries nestled in the countryside of Mt. Lehman, famous for its rolling hills and stunning views of the valley and Mt. Baker. Only 30 miles from Bellingham, this winery cluster makes the perfect daytrip. And considering the cheap Canadian dollar, now is the perfect time to voyage across the border to see what’s growing on the other side. Singletree Winery Small batches of less than 3000 cases per year and always made with love. This award-winning family owned and operated winery offers a portfolio of wines that pay respect to the family’s deep farming roots. Their premium grapes showcase the aromatic and crisp flavors created by BC’s warm summer, mild winters, and nourishing soils with varieties like Siegerrebe and Grüner Veltliner. Mt. Lehman Winery Owned by the Siemens Family, Mt. Lehman Winery specializes in limited edition artisan wines, rooted in excellence and quality. Branded as a local favorite, and with 80 acres of red and white wine grape varietals, highlights include the Brawny Tawny and Vern Siemen’s favorites — the Pinot Noir and Pinot Noir Reserve. Seaside Pearl Farmgate Winery It’s the chapel in the country — and Abbotsford’s newest winery — with the vision of cultivating, creating, and sharing ‘world class’ wines that whisper elegance and distinction. Balanced with richness and delicacy, feature wines include the Royal Engineers Petit Verdot, Landing Road Red Blend, and Sam and Isaac Pinot Gris.
Berry Wines With Abbotsford being the Berry Capital of Canada, it is only natural that these world class berries are picked and pressed into delicious wines. While in town, don’t miss out on the diverse and complex flavors of berry wines at these local wineries. Ripples Winery The Fraser Valley is known for its high-yield berry-growing including strawberries, raspberries, and blueberries. Ripples infuses its own antioxidant-rich farm-fresh blueberries, producing beautiful hand-crafted fruit wines. True to most wineries in Abbotsford, Ripples is family owned and operated. Top picks include Intemperance, Antheia, a port style fortified wine, and the fruit wine Cupere. Maan Farms Estate Winery Farming for four decades, the Maans began growing premium strawberries and introduced themselves as a simple fruit stand. From a fruit stand to a fall destination, the Maan Farms Estate Winery is their latest endeavor. From vine to glass, Maan Farms only uses high quality fresh fruit and processes with minimum sulfites. Varieties include a Strawberry/ Raspberry blend, Blueberry, and Blackberry wines. For more ideas on what to do in Abbotsford, visit eatplayloveabby.ca.
September 2017 21
College, making it an ideal place for the undecided student to explore their options, Perry said. “With this route, students can start making money, start living on their own, and then come back to college if that’s what they want to do,” Perry said. Since BTC opened its doors in 1957, its campus and its curriculum has been ever-changing. In the past decade, it has added several new buildings to campus; received more than $800,000 in grants to boost aerospace, machining and engineering training; and won grants for programs that allow for more intensive student support and services. Newly added this year are two bachelor degree programs: operations management and energy technology. The baccalaureate classes offer online and Saturday classes, which help those who already hold full- or part-time jobs on a flexible schedule. In addition to cheaper tuition, BTC has become a vital part of the local community, setting itself apart by offering public services from students at a discounted rate. BTC offers dental work, automotive, and culinary work provided by students learning the trades. It’s a win-win. The dental care facilities are newly remodeled, and offer services ranging from cleaning to root canals, at an average
1955: Bellingham School District buys five acres on Lindbergh Ave. for a vocational school after running evening classes out of the old Sehome elementary school. Sept. 1957: Bellingham Technical School opens its doors. May 1991: The governor approves the Community and Technical College Act, moving the five vocational-technical schools from the local school districts to the college system. Sept. 1991: Bellingham VocationalTechnical Institute becomes Bellingham Technical College.
cost of 30 percent lower than private clinics. BTC’s trademark Culinary Arts program supports a wildly popular, fully operational restaurant: Café Culinaire, open for more than 20 years. During spring quarter, members of the public can receive a three-course meal with 5-star quality ingredients for under $20. Reservations for the restaurant are a hot ticket, having sold out in fewer than three hours in the past. In the future, Perry wants BTC to focus on job placement programs, helping students finish degree programs in a timely fashion, and adding more entry points to start a program in any quarter, not just fall. “I was lucky, I finished college in four years,” Perry said. “But the average two-year degree is taking four years, and then six years if they transfer.” For high school students, BTC offers Running Start. Nineteen students graduated with their high school diploma and associate’s degree last year. There is also Impact, a program which targets students who did not finish high school, providing them options to earn their high school diploma or GED while attending BTC. Perry said returning adults who come to technical college to move up in their current job has always been part of technical colleges, and BTC has a dedicated department for those students. With the expanding and affordable programs, the school is trying to work out effective ways to support demand. The nursing program recently switched from a lottery system, which was shutting potential students out, to a first-comefirst-serve system. Students lined up outside the registrar’s office for more than two days to get their applications in first. Technical colleges, for students who know what they want to do and what skills they need to improve, are a streamlined option to a new career or advancing an existing one. Technical colleges help make the world beyond college a less blurry place. Perry said BTC aims to help students decide early, receive adequate financial aid, and forge a career path for themselves. “Bellingham Technical College has been doing that for 60 years. We have been helping students do what they want with their lives,” Perry said.
May 1996: Bellingham Technical College begins offering applied associate degrees for graduates in 18 programs. 2003–2013: BTC adds several new buildings on campus to enhance program offerings: Haskell Center, Morse Center, Desmond McArdle Center, Campus Center and a complete rebuild of the Perry Center for Aquaculture Sciences at Maritime Heritage Park. 2016: BTC offers its first bachelor of applied science degree in Operations Management, with another in Engineering Technology in the works.
Did you know? • At the end of BTC’s first year, the college had 20 instructors for 16 programs and 336 students. • In 2017, BTC offers 38 associate degrees, 51 certificates and two bachelor of applied science degrees, serving about 5,500 students. • BTC’s Foundation provided 270 scholarships worth $255,000 to 223 BTC students for 2016–17.
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WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS
hen Bellingham’s Childlife Montessori School opens the doors to its final year this month, Kathie Wilson will begin her 41st year of teaching. Her career in education has come full circle, beginning and ending in Bellingham. After attending Western Washington University, she moved to Seattle and discovered the Montessori Method of education and was quickly certified. To Wilson, the Montessori classroom style is respectful and insightful, offering children a more individualized education during their early years in school. Soon, Wilson returned to Bellingham with a passion to teach. “Bellingham called me back, but, in order to teach, I had to open a [Montessori] school,” she said. In 1980, Wilson and her husband Steve opened Childlife Montessori, located on the couple’s property. After the 2017–18 school year, the couple will retire the school after 38 years of educating. The school has been a place where children can begin their careers as “lifelong learners,” Wilson said. Childlife Montessori School follows the
Montessori Method with mixedaged classes for 3- to 6-year-olds who participate in a wide-range of hands-on learning activities. One of her favorite subjects to teach is botany. “I love teaching the kids about the wonders of the world around them,” she said. The Childlife Montessori School houses a large garden for just such learning. Beyond her work as a founder at Childlife Montessori School, Wilson spends much of her time volunteering. She was on the founding board for Sustainable Connections, a Bellingham nonprofit that promotes local businesses, and has been volunteering at the Bellingham Public Library for years in the Friends of the Library program. In 2010, Wilson was inducted in the YWCA’s Northwest Women’s Hall of Fame for her commitment to education and environmental stewardship. “I’m just so grateful,” she said. “You know, you go along doing your best, you don’t expect to be recognized, but it is sweet when you do.” She plans to continue devoting herself to nonprofits, volunteering, and spending plenty of time outdoors after retiring next spring.
Winc Wines Winc, Inc. This subscription-based service delivers wine straight to your home each month. After answering a few simple questions about your taste in wine, the app will then generate a box to ship out to you for the month! If you find a new must have, simply edit your preferences from the app to get more variety in next month’s box. Cheers!
Delectable Delectable Take a photo of your wine’s label with your smart phone and Delectable will give you reviews and ratings of the wine and its tasting notes. Users can also keep an in-app journal to log their favorites and read from the newsfeeds of other users, including sommeliers and winemakers!
September 2017 23
LIFESTYLE In the Know
Celebrating the Sea Bellingham SeaFeast Festival WRITTEN BY BEN JOHNSON PHOTOS COURTESY OF BELLINGHAM SEAFEAST
fter a successful maiden voyage in 2016, SeaFeast is returning to Bellingham September 21 and 22 for two days of games, live music, and of course, good eats. The festival celebrates the history and tastes of the Salish Sea, and admission is free. The feasting begins Friday with a “sea-feed” downtown, where attendees can purchase a ticket to eat their fill of Dungeness crab, salmon, and oysters, alongside local craft beer and wines. Food trucks will be serving up everything from pizza to Mexican and Asian cuisine — so come hungry. Things get competitive on Saturday. The “Skill of the Grill” competition will return to Zuanich Point Park, pitting chefs against one another to claim the title of Grand Grillmaster. The competition features amateur and professional divisions, and guests will have an opportunity to taste the results. If salmon isn’t your thing, check out the “Shuck & Slurp” competition, in which pairs of competitors race to shuck and eat the most oysters in two minutes. Last year, city councilman Michael Lilliquist downed 22 oysters to claim victory. After filling up on food, you’ll want to stick around for one of the festival’s most popular events — a real United States Coast Guard helicopter rescue in the waters of Bellingham Bay. The festival is full of events, so check out the full schedule at BellinghamSeaFeast.com. Zuanich Point Park 2600 N. Harbor Loop Dr., Bellingham BellinghamSeaFeast.com 24 NorthSoundLife.com
The Wilderness in Our Backyard North Cascades Institute WRITTEN BY KATE GALAMBOS | PHOTOS COURTESY OF CHRISTIAN MARTIN
hile pursuing his graduate degree in biology at Western Washington University Saul Weisberg worked as a climbing ranger in the North Cascades National Park. As a ranger, Weisberg discovered the beauty of the park so many were still unaware of. In 1986, Weisberg co-founded the North Cascades Institute with a mission to provide education to all in order to promote conservation and stewardship in the North Cascades. Today, the park is still one of the least visited national parks, yet it houses one of the most diverse ecosystems in North America, said Christian Martin, NCI marketing and communications manager. “Everyone living in this [region] has this amazing ecosystem in their backyards that is so primitive. There are even wolves returning here,” Martin said. The institute’s main mission is to conserve the North Cascades, but instead of acting through litigation or politics, the nonprofit has chosen education as their route for change. “Taking people outdoors is pretty non-controversial. Most people can get behind education,” Martin said. Through a wide array of classes and programs, the institute aims to help develop a meaningful connection between the visitors and the wilderness around them, Martin said.
While the institute operated for more than 25 years without a home base, in 2006 it partnered with the City of Seattle and the National Park Service to open the North Cascades Environmental Learning Center. The center, located on the banks of Diablo Lake, has lodging for 92 visitors, a lakeside dining hall, dock, classrooms, and more. Participants can sign up for overnight programs based out of the learning center, or swing by on the way to a nearby trail in the North Cascades National Park. From the Mountain School program for fifth-grade classes, to Huxley College of the Environment’s integrated Masters in Education degree, the learning center educates all ages. The North Cascades Environmental Learning Center wraps up most of the classes that are open to public at the end of October, but is open year-round. On October 21st and 22nd, the learning center hosts the annual harvest dinner to celebrate the beginning of fall. The feast will feature a meal prepared with local ingredients and beverages. Registration is open online. North Cascades Environmental Learning Center 1940 Diablo Dam Rd., Rockport 206.526.2599 | ncascades.org
September 2017 25
LIFESTYLE In the Know
Quirky Play About The Pig War Comes to Life WRITTEN BY KATE GALAMBOS PHOTOGRAPHED BY MATTHEW PRANGER
nly some people are aware of the major dispute between Great Britain and the United States over who had rightful ownership of the San Juan Islands, referred to as The Pig War. The mid-1800s conflict never actually resulted in physical combat, but was instead resolved diplomatically. It is quite likely that just a handful of people know that in the 1960s Emilia Bave created a play to commemorate the peaceful negotiation. Due to a lack of willing actors, she used just mannequins and her own narration. The play ran for almost 20 years. Thankfully, writer Steve Lyons, has decided it is about time The Pig War, along with Mrs. Bave’s commitment to theater and history, be literally brought back to life, this time with real actors. Lyons will bring “Mrs. Bave Presents the Pig War” to the Firehouse Performing Arts Center September 8–10 and 15–17. Lyons’ version of the story follows Mrs. Bave as she works to put on her play only to have her star actors (mannequins) come to life and complain about her script. While the story is undoubtedly full of humor, Lyons stressed his admiration for Mrs. Bave. Regardless of the fact that nobody on all of the San Juan Islands wanted to be in her play, she persisted. “As a playwright, this woman stuck with me. She was a pretty strong woman,” Lyons said. In addition to honoring Mrs. Bave, Lyons said the story of The Pig War itself inspires him. Now, the San Juan Island National Historical Park stands as a reminder of the power of level-headed diplomacy, and sits right in our backyard, Lyons said. “It is a delightful and beautiful story about how to avoid a war,” Lyons said. What better way to learn an important lesson from history than with a bit of humor? Firehouse Performing Arts Center 1314 Harris Ave., Bellingham 360.296.1753 | bellinghamtheatreworks.org
WRITTEN BY LAURIE MULLARKY
In the Know
Love and Other Consolation Prizes by Jamie Ford 320 pages Ballantine Books
Reading With Patrick: A Teacher, a Student, and a Life-Changing Friendship by Michelle Kuo 320 pages Random House
The author of “The Hotel on the Corner of Bitter and Sweet” is back and you will not want to miss his latest endeavor. Again based in Seattle, Ford travels between the Alaska-YukonPacific exposition in 1909 and the 1962 World’s Fair, as three delightful characters take us on the journey of their lives. Ernest is sold in China, shuttled between foster homes in Washington, and becomes the raffle prize at the fair. As the Madame of a house of ill-repute wins Ernest, he finds his first true home in the red-light district. He meets Maisie, an inveterate tomboy and free spirit, and Fahn, a young Japanese housemaid with a sass and vulnerability that will break your heart. Jamie Ford is the master of literary children who are wise without being false and who show adults the definition of loyalty and love.
This memoir draws a reader in slowly and insidiously. As Ms. Kuo finishes her degree at Harvard, she is accepted into the Teach for America program and heads to Arkansas to change the world. We are introduced to her middle school students at Star, the “alternative” school in the Mississippi delta, and become enmeshed in their lives. It is a gripping and engaging memoir of a young woman who tries wholeheartedly to make a difference, to change a child’s life in a realistic manner that balances the care of the human with the high expectations of the teacher. Ms. Kuo sees a glimmer of hope in Patrick; as both are buffeted by circumstance to unexpected places, his teacher never gives up on him, a dedication that will kindle awe in what it means to be “that kind” of teacher. To anyone who believes in the power of literature to change the world, read this book and be inspired.
September 21, 6:30 p.m. Chuckanut Radio Hour featuring Nancy Pearl Whatcom Community College 237 W. Kellogg Rd., Bellingham 360.383.3000 whatcom.edu | villagebooks.com Nancy Pearl will be presenting her debut novel, “George & Lizzie,” about an imperfect marriage at its defining moments with new and past loves and scars of childhood. Pearl writes with pitch-perfect prose, compassion and humor to spare.
September 23, 7 p.m. Growing a Revolution: Bringing Our Soil Back to Life Village Books 1200 11th St., Bellingham 360.671.2626 | villagebooks.com David R. Montgomery discusses his book “Growing a Revolution,” about how a soil health revolution could bring farmland earth back to life. Montgomery offers a vision, using ancient wisdom and modern science, where agriculture becomes the solution to environmental problems, helping feed us all and cool the planet.
WHO KNEW? Washington Among Top-Five Wine States Little surprise, but Washington is consistently among the top five wine-producing states in the U.S. According to writer and wine educator Kevin Zraly, in a recent year our beloved vinoobsessed state crushed 145,000 tons of grapes for wine, coming in second only to California, who crushed 3.4 million tons. Other top producers have included New York, Oregon, and Pennsylvania.
Good for the Heart (and Soul) U.S. Dietary Guidelines say wine is a fat-free and cholesterol-free beverage, containing around 100 calories per five-ounce glass. The British Medical Journal published a paper in 1991 urging males to consume two to three glasses of red wine per day, and one or two for women to reduce risk of coronary heart disease by 40 percent. Bottoms up!
The Skinny on Sugar Does wine lingo have your head buzzing even before the first sip? We’re here to help. A quick key from Turtle Run Winery: A dry wine is one in which there is no sugar remaining after fermentation. An off-dry wine is slightly sweet, but not so sugary that you couldn’t happily enjoy it with a savory meal. White wines are most likely to be off-dry or sweet. Red wines are almost always dry.
Safer than Water? Wine is not new to the social scene. Many ancient texts and drawings depict drinking as a part of everyday life. The Bible itself mentions the word “wine” 512 times. It has been theorized that because water purification was not yet invented and wine of ancient days had a much less concentrated alcohol content, wine was the safest option to stay hydrated. Cheers to that.
September 2017 27
LIFESTYLE Five Faves
GERE-A-DELI Gere-a-Deli has been an Anacortes mainstay since 1981. This place is known not only for the quality French Dip itself, made with house-roasted angus beef served on a hot, buttered French roll, but also for the essential au jus sauce that makes the sandwich complete. The half-sandwich comes with a bag of chips and potato salad, a filling lunch for an affordable price. 502 Commercial Ave., Anacortes 360.293.7383 | gereadeli.com
FIVE FRENCH FAVES DIPS
AVENUE BREAD Avenue Bread is seasoned at making most sandwiches, but don’t disregard the French Dip. Only available at their Lynden location, this take on French Dip includes Swiss cheese and caramelized onions on a rosemary baguette. A fancy Frenchie, indeed. 444 Front St., Lynden 360.715.3354 | avenuebread.com
THE SANDWICH ODYSSEY Pick up a classic on-the-go French Dip from The Sandwich Odyssey, wrapped in tin foil and piping hot, a fulfilling lunch for movers and shakers. Made with house roasted beef on a toasted hoagie, with Swiss cheese and the condiment from left field: mayo! 2001 Cornwall Ave., Bellingham 360.738.6919 | thesandwichodyssey.com
COLOPHON CAFE The Colophon fits right into the row of businesses outside the Fairhaven Village Green: quaint, friendly, charming. But it’s not just for show, Colophon serves all kinds of drinks, salads, and soups that go perfectly with French Dip. For a vegetarian option substitute the roast beef for balsamic roasted portabellas. 1208 11th St., Fairhaven 360.647.0092 | colophoncafe.com
BOUNDARY BAY BREWERY & BISTRO For a lively, multifaceted dining experience, Boundary Bay is a safe bet. The French Dip here is on par with the beer. It’s a classic: Your choice of roast beef or turkey on Breadfarm baguette, with just enough breading to not overpower the meat. And it’s affordable too! 1107 Railroad Ave., Bellingham 360.647.5593 | bbaybrewery.com
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September 2017 29
Community the Spotlight LIFESTYLE In
An Artful Approach to Storytelling Chris Moench WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS
t all started with a lump of clay. While Chris Moench hasn’t always been a professional potter, art has always been a strong force in his life and now occupies him as a full-time career. Moench has made a name for himself with his handcrafted Axis of Hope Prayer Wheels. The ornate pieces of art act as storytelling devices, Moench said. For many people, a wheel can bring them peace, harmony, and healing. Moench often creates his Axis of Hope Prayer Wheels for weddings, funerals, or for institutions like hospitals and law firms. In addition, while prayer wheels are an ancient Buddhist concept, Moench said he has made his wheels for churches and temples of all sorts of denominations. Moench is one of more than 40 local artists on the roster for the 23rd Whatcom Artist Studio Tour, set for Oct. 7–8 and 14–15. With a sculptor, painter and art professor as an aunt and a poet for a mother, there was no shortage of artistic encouragement for Moench as a child. After growing up exploring the wilderness of Colorado, he moved to the San Juan Islands and has been a Pacific Northwest resident ever since. Since pottery didn’t always pay the bills, Moench has been a chimney sweep, hay farmer, news printer and legal assistant. “One of the tricks to making a living as an artist is to make something people want to pay for, that also satisfies you,” he said. However, Moench began his professional pottery career creating more utilitarian pieces before he began making his prayer wheels. After the 1999 gas pipeline explosion in Whatcom Falls Creek that killed two young boys and a teenager, Moench was struck with intense grief. He created his first prayer wheel
as a symbol of the tragedy. “The event seemed like a pretty obvious metaphor for our interaction with nature,” Moench said. The young boys were simply enjoying time in the natural beauty of the park, yet their lives were taken by the invisible leaked gas that hid beneath the surface. Moench’s resulting sculpture was three-foot-tall cylinder decorated with the story of the disaster. The huge piece resides in the Big Rock Garden Park as a memorial. Since his first wheel, Moench said he has made close to 1,000 of them. He continues to create prayer wheels for all sorts of causes, often collaborating with customers to create the most unique designs. “Keeping a dialog between the customer and myself brings it away from me. It is a good way to separate my ego from the work,” Moench said. Depending on the size of the wheel and detail of the surface decoration, pieces can take from two weeks to a year to complete, he said. In 2008, he had the opportunity to present an original piece as a gift to the Dalai Lama at the Seeds of Compassion gathering in Seattle. “It was just a brief couple minutes, but I’ll never forget it. It was a real honor to meet such a humble man.” Moench is also involved in the community as a board member of the Whatcom Land Trust and in 1995 helped start the Whatcom Artist Studio Tour to connect local artists. The tour offers participants a look into local artists’ workspaces for demonstrations, gallery tours, and refreshments. The event has drawn about 400 curious visitors in the past, Moench said. Whatcom Artist Studio Tour studiotour.net | axisofhope.net
In the Know
Living Intentionally and Collaboratively Bellingham Cohousing WRITTEN AND PHOTOGRAPHED BY KAYLIN STIEFER
offee hour starts at 10 a.m. each morning. Residents sit quietly in the common house and drink their coffee while catching up with neighbors. Six acres of land was bought in 1997 and three years later, the first family moved into their unit and Bellingham Cohousing was born. Gail Kirgis and her husband, Tom Cornwall, have been living in Bellingham Cohousing for four years. Thirty-three units, with two to four bedrooms, house an intergenerational society that relies on residents’ collaboration and participation. Whether they are gardening, landscaping, helping with the maintenance or finances of the community, everyone helps to make it a supportive place to live. Cornwall said you get a broader perspective with the variety of ages living there. Residents range from young families with children to older couples. Esta Anderson said having children around is fun because they like to be able to babysit and help the parents. With 77 residents, and many voices and opinions, it sometimes takes a while to come to an agreement on important decisions. However, decisions are managed through “consensus-based decision-making” meetings. “We always get to a decision that feels right,” Kirgis said. Along with everyday interaction, events like talent shows, performances, retreats, potlucks and birthday celebrations are common. Anderson said they even put on a prom once. Everyone was dressed up, some in real prom dresses, and danced the night away. Residents commit to nine hours of community participation a month through landscape work parties, cooking as part of a meal team, serving on a committee and more. Each week, several community meals are cooked by meal preparation teams and everyone enjoys a meal together, often including produce from the community garden. A wetland sits in the back of the property, along with a fruit orchard and beekeeping area. Residents try to keep the wetlands as natural as possible and participate in removing invasive plants and litter. Anderson said she was drawn to living in Bellingham Cohousing for the sense of community and having a supportive system around her. 2614 Donovan Ave., Bellingham 360.935.2614 | bellcoho.com
September 2017 31
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SHOP Savvy Shopper · Necessities · Around the Sound
Fun on Your Feet ModSock WRITTEN BY MIKAYLA NICHOLSON PHOTOGRAPHED BY KAYLIN STIEFER
ocks of all shapes and sizes adorn the surfaces of ModSock, including more than 50 cat socks alone. When asked what it’s like to run a successful business selling niche items, owner Urania Shaklee said socks aren’t a niche, they’re a need. ModSock thrives selling solely socks because anyone can be a potential customer, Shaklee said. The value of socks comes from their utilitarianism as well as their creative patterns. Socks are both personal and universal. The idea of selling socks came to her after the recession, Shaklee said. Socks could be a small, useful, and inexpensive gift for a friend, or a personal pick-me-up. … continued on next page
Shaklee started selling socks in New York state in 2010. At the time, the idea of a sock store wasn’t as widespread, she said. She moved to Bellingham in 2011 and opened ModSock and the community took to and supported her sock store. “Here in Bellingham, there’s an adventurous spirit,” Shaklee said. “Back in New York it took some coaxing.” She said customers were eager to express their personalities through unique styles of socks. The colder weather helps too, she said. The window display outside the store, with an expansive spread of socks, is always in flux, changing with the seasons and styles. Shaklee said one of the best parts of selling socks in Bellingham is getting to know the community through the socks they buy for special events and holidays. “I like helping people with holiday shopping,” she said. “Even if it seems trivial, silly, or even materialistic, it’s something fun.” The winter months are the most successful for ModSock, while business slows down in the summer. Shaklee uses the downtime to work on the store’s own brand of mostly cottonblend socks, which are shipped to stores across the country. Since the inception of the brand ModSocks (the store is ModSock; the brand is ModSocks), Shaklee has taken cues from staff and customer interactions to create new designs and patterns. She also keeps one eye on what’s happening in the sock world at large to stay in the game. “I want to have the best graphically designed socks with more color detail,” Shaklee said. “I think we’ll make the best socks.” The world can be a stressful place, as of late and throughout the course of human history. ModSock wants to offer simple pleasures, like a pair of cat-mermaid (“catmaid”) socks, to help add color, warmth, and fun, and make life just a little cozier.
1323 Cornwall Ave., Bellingham 360.778.2532 | modsock.com
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The Fun Before the Games Tailgating has its charms: You don’t have to pick sides. You can sit in your own chair. You don’t have to pay $12 for a beer. The open-air, parking-lot party has become as much a ritual as the game itself. Some might argue it’s more fun than the game. Here are a few items to enhance your experience before you have to shelve the spatula and head into the stadium.
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Around the Sound
Family Farm Since 1910 3 Sisters Farm and Market WRITTEN BY EMILY BYLIN
Top right, top left © Laura Houck | Middle, bottom left © Emily Bylin
or some of us, knowing where our food comes from is a family tradition. For others, it’s a fairly recent revelation. Either way, there’s no denying the importance of ethical, sustainable agriculture, and supporting local farmers. The Muzzall farm on Whidbey Island has been in the family for more than a century. Edwin and Stella Muzzall and their children bought the farm in 1910, and it has been passed down through five generations. In 2000, the “3 Sisters” — Jennifer, Jessica, and Roshel — started the business to help themselves save for college. Initially their focus was dairy, and they started selling products at farmers markets and grocery stores. In 2006, they made the switch from dairy to meat and began marketing directly to the public. The 3 Sisters opened the market location in 2013 to sell their products as well as those of other local vendors from around Puget Sound. The 3 Sisters produce grass-fed, grassfinished beef; all-natural barley-fed pork; grass-fed lamb; open-floor, free-nested eggs; and, within the last year, freerange, barley-fed chickens. Island life necessitates raising their own feed for the animals, which means sustainable practices and a GMO-free guarantee.
The sisters are involved in every aspect of production — and it all happens at the farm — from birth to butchering to ensure their standards are met on every level. Although they do follow the best organic practices, 3 Sisters is not certified organic to keep costs low for their customers. “We focus on micro-local sustainability, and putting every dollar back into the community. That’s really important for us. We really love what we do,” says Jessica. You can find 3 Sisters products at their own 3 Sisters Market, along with products from more than 100 other local vendors, including cheeses from Mt. Townsend Creamery and goat milk soaps from North Whidbey Farm. You can also find them at grocery and specialty stores up and down Whidbey Island, as well as PCC Natural Markets and Food Co-Ops in Bellingham. If you’re in the “mooo-d” for a scenic drive and some of the freshest local products around, 3 Sisters Market is sure to deliver. They’re open seven days a week. You might even take a drive by the farm, just three miles up the road. 779 Holbrook Rd., Coupeville 360.678.5445 | 3sistersbeef.org September 2017 37
SHOP Savvy Shopper
Not Just a Bakery, Not Just a Boutique Pies & Such WRITTEN AND PHOTOGRAPHED BY LIBBY KELLER
306 Morris St., La Conner 360.399.1746 | facebook.com/SuchPies 38 NorthSoundLife.com
THE SHOP It’s not every day you walk into a shop and find clothing, jewelry, and art alongside decadent desserts. But Pies & Such has done just that in La Conner, and co-owners Jeneé Geoghegan and Mo Jensen couldn’t be happier. Together they keep fresh pies and cakes in the display case and handmade jewelry and colorful clothing on the racks.
had already been an avid jewelry maker, provides the “& Such.”
WHAT YOU’LL FIND If Pies & Such had to be described with one word, it would be “eclectic,” Geoghegan said. “We have a little of everything.” For the “& Such” section, Jensen orders clothes and jewelry from India. The loose, colorful fabrics are fun with a bohemian chic. Jensen’s own handmade jewelry decorates the shelves, along with other trinkets around the shop. Over in the “Pies” section of the store, Geoghegan’s desserts are positively luscious. There are mini pies baked fresh with seasonal fruit. The strawberry pie is divine. Plus, Geoghegan bakes treats like monkey bread, toffee cookie bars, carrot cake, cheesecake and more. But the best part is, Geoghegan has free samples out on the counter for visitors to try.
THE ATMOSPHERE Don’t be surprised to hear laughter as you enter the store. Jensen and Geoghegan’s friendship flows throughout the store, creating a warm, welcoming, and fun vibe. The lights have been covered slightly, giving the place a soft, comfortable glow that contrasts with the brightly colored clothes. Plus, display cases full of desserts just beg to be taken home. It’s a busy scene, but never overwhelming.
The story behind Pies & Such is a bit of a whirlwind. Jensen and Geoghegan met for the first time in the winter of 2016. Less than a year later, in March 2017, they opened for business. Geoghegan said she was too excited about the shop to be nervous about how fast things were moving. While neither of them had ever run a storefront before, they said they have both been frequent sellers at farmers markets in the past. When they made the big leap into retail, they each brought their own skills to the business. Geoghegan, who has a culinary degree, provides the Pies. Jensen, who
There are plenty of sweet treats to choose from in Pies & Such. Customers are partial to Geoghegan’s coconut cream pie, she said. But her own personal favorite is the blueberry raspberry pie. It’s a favorite flavor of Jensen’s as well. “I put one out for people to sample, and we sold all of them that we had.” When it comes to choosing between the vibrant dresses, paintings, and other trinkets in the store, Jensen said her favorites are the pieces of jewelry she makes herself. One particular piece she’s currently fond of is a beaded necklace with an ammonite pendent.
September 2017 39
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WELLBEING Nutrition · Take a Hike · Spa Review · Beauty
Tips to Make Your Wine Tour Fashionable (and Comfortable) WRITTEN BY ASHLEY THOMASSON PHOTOGRAPHED BY ROBIN CO. PHOTOGRAPHY
nyone who knows me knows I love wine. There’s something about wine-tasting and visiting vineyards that transports me to another place and time. Even if I’m only at a winery 10 minutes up the road, I find myself temporarily in Napa, or Tuscany, or the Columbia Gorge — I’m on a mental vacation from my responsibilities, sharing in a glass that is a universal symbol for hospitality, in a location that reminds me of the old world. As a makeup artist and stylist, I love finding ways to merge style with comfort and ease. Like you, my days are full with work and family. Being efficient is a necessity. When I’m out wine tasting, I view it similarly. I’m usually wine tasting while visiting a different city, thus thinking through how to bring the essentials without over-packing. Over time, I’ve narrowed down my list of what to bring to a few key staples. I’m excited to share my favorites with you and hope they help you prepare for your next wine-tasting trip, whether you’re going to Woodinville for the day or being whisked away to Sonoma! … continued on next page
WHAT TO WEAR Narrowing down what to wear can sometimes be the most intimidating decision of all. Depending on your itinerary, you could be standing for a lot of your day, sitting for a lot of your day, and visiting a variety of wineries that could range anywhere from a warehouse to a lush countryside villa. I’ve found that I like to stick to simple outfits. Either jeans and a crisp, light blouse, or a basic shirt with a long flowy skirt (or, alternatively, a maxi dress). Both options are simple, easy and small to pack if you’re headed out of town, and can be dressed up or down depending on your situation. You won’t feel out of place if your trip takes you to a farm, but you’ll also feel polished at the finer wineries you visit. Personally, as someone who calls it a victory if I make it through the day without spilling on my shirt, I particularly like to stick to dark or patterned colors when wine tasting. Wine is not going to come out with my trusty Tide to Go pen, so if I accidentally spill while out for the day, it’s not as noticeable on dark/patterned outfits. This way, I can continue throughout the day without worrying about trying to hide the evidence of my clumsiness.
DRESS IN LAYERS Especially in the fall, bringing layers can be key. Most wineries crush and blend their grapes in the fall, and many have bonus tours taking you to the cellars or warehouses to see where the magic happens. Because the wine needs to be temperature controlled during the wine-making process, these cellars are often on the chilly side. I love to bring a shawl or cardigan with me to keep warm for these adventures. Shawls are my personal favorite because I find they add an extra boost of both style and warmth. Plus, if I do spill, they’re more likely to cover it up!
MAKEUP HACKS Even though I’m a makeup artist, that doesn’t mean I have time to do my own makeup. I’m always looking for ways to simplify my routine and give me more time in the day. I’ve found that my favorite way to do this is to keep my face simple and go with a bold lip. I can’t tell you how many times people have told me they “love my makeup” when lipstick really is the only thing I’m wearing. It’s the easiest, cheapest way to polish your look without putting in much effort at all. When I’m wine tasting, I usually reach for a lip stain to help me out. This way, I don’t have to worry about it transferring and having to reapply it throughout the day, which is otherwise bound to happen with all that sipping 42 NorthSoundLife.com
and snacking. Lip stains/liquid lipsticks are trending big right now. I’m not always a fan of liquid lipsticks because they can look painted on rather than appearing natural. My favorite lip stain to grab on-the-go is Maybelline’s Super Stay 24. I love it because it has a good color payoff but isn’t too opaque, helping it melt into your lips better for a more natural look. It also has a gloss to help protect the color and hydrate your lips. It’s one of my favorite stains under $10 and is the perfect way to affordably spruce up your look for a day at the winery!
SHOES I love me a good pair of shoes, and when I’m going to a winery and keeping my overall look chic and simple, shoes are the perfect way to bring back in a little extra style. Normally, I’m a sucker for heels (at 5'4", I’ll take all the help I can get). When I visit wineries, I like to opt instead for a cute wedge. They can strike a good balance between being dressed up and dressed down, give me the little lift that I want, and I’m not as likely to get them stuck in grass like I might if I were to wear my traditional stiletto. When I’m just not feeling the wedge for the day, I’ll switch instead to a simple black flat. They’re comfy, sleek, go with any outfit, and are easy to pack for a day/weekend away.
ACCESSORIES I have two go-to moves when accessorizing for wine tasting. First, because I usually keep my clothing choice simple, I’ve found I can keep accessories simple with one bigger statement piece. A chunky necklace, a killer bracelet, a bold ring, or something along those lines; you only need one piece of jewelry to make a statement, which minimizes how many pieces you might be trying to travel with. I also like to bring a larger purse/ tote with me. This can hold my sweater or cardigan so I don’t have to carry it throughout the day. Many wineries these days also let you bring your own crackers/cheese/snacks, so a larger tote instead of a purse can carry a few munchies for me and my group to enjoy while we’re out tasting too!
Butter Chicken Smooths, Soothes Transition to Autumn WRITTEN AND PHOTOGRAPHED BY CASSIE ELLIOTT
ith the days getting shorter and the temperatures cooler, this familiar Indian dish will bring just enough heat to take the chill off. It’s also sure to satisfy your palate and leave you feeling full. Although it may seem a little labor intensive, the end result is well worth the effort. So, get out your measuring spoons and become the star of your own cooking show. Namaste.
Chicken Mikhani (Butter Chicken) Serves: 4 Prep time: 20 minutes Cooking time: 30 minutes Assembly time: 5 minutes
Chicken 1½ pounds boneless, skinless chicken thighs* 1 tablespoon Tandoori Masala ¼ teaspoon cumin Salt and pepper to taste 1 tablespoon coconut oil
• Cut the chicken into approximately 1-inch pieces. • Toss chicken in a bowl, add spices and mix to coat evenly. • Set aside in the refrigerator while you make the sauce.
• Slice onion. Heat butter in skillet. Add onions and pinch of salt and cook over medium-to-low heat for 15 minutes or until dark brown (don’t burn them). • Add all the spices to the pan and let bloom for a couple of minutes.
*You can buy bone-in, skin-on chicken thighs and remove yourself using a good pair of kitchen shears. Takes a few extra minutes but worth it, plus you can use the bones to make bone broth or stock to use later.
Butter Sauce 2 tablespoons butter 1 large yellow onion Pinch of salt 1¼ teaspoon Garam Masala 1 teaspoon coriander 1 teaspoon cumin ¼ teaspoon turmeric ¼ teaspoon paprika 1 teaspoon crushed red pepper flakes (or to taste) 5 cloves of garlic, minced 15 oz. can tomato sauce ½ cup whipping cream
• Add garlic to pan and sauté for 1 minute. • Pour in tomato sauce and simmer for 30 minutes. • While the sauce is simmering, heat the coconut oil in a pan. Add the chicken and cook for 5–6 minutes or until no longer pink in the middle. • Add chicken to the sauce. Pour in the cream and heat through for 3–4 minutes. • Serve with rice, or for a nutrient dense meal, try it with lightly steamed cauliflower.
WELLBEING Take a Hike
Maximum View, Minimal Incline Ptarmigan Ridge WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS
on’t let the distance of this hike intimidate you. The best part of the Ptarmigan Ridge at Mount Baker is the fact that, no matter how far you hike, the views are spectacular. Due to its high elevation, about 6,000 feet above sea level, the trail has little incline but keeps hikers close to the action. Mount Baker will seem touchable as you wander through Sound of Musiclike patches of wildflowers and glacial streams that surround the mountain. Bring plenty of water and sunscreen, as this trail offers little shade. Plan to make the journey toward the end of the summer or early fall to avoid snow.
Quick Stats Length: 9 Miles Roundtrip Pass/Fee: Northwest Forest Pass Required
While the drive to Artist Point is about an hour-and-a-half from Bellingham, the journey is worth the trip. Mount Baker Highway, also known as Washington State Route 542, takes travelers up and up the mountain, providing impressive views before the hike even starts. To reach the trailhead, take exit 255 for Sunset Drive off Interstate 5 and head east on S.R. 542 until its end at Artist Point. The parking lot at the top of the mountain services multiple trailheads, but you’ll follow signs toward Chain Lakes Trail. The route will take you along a ridgeline that makes for a great spot to scout for mountain goats.
Be sure to pack the binoculars. The first junction comes after just a mile, follow the signs for Ptarmigan Ridge straight ahead. As you continue along the rocky ridge, check out Mount Baker and the Coleman Glacier to the west. The next junction will come 3.8 miles from the trailhead, where you’ll spot Goat Lake to the south, which is a popular spot for campers when the lake still holds water. Take a seat on the most comfortable rock available and let your eyes wander the vista as you gather your thoughts and breath. Although the trail does continue another mile or so, this is my recommended ending point for day hikers.
Be ready for the season We know your family’s time is valuable, so don’t sit on the bench waiting for a sports physical. Walk in at PeaceHealth’s Same Day Clinic or call for a convenient appointment. Sports Physicals are only $55* and will get you in the game. *Out of pocket expense, insurance will not be billed.
Walk in Monday – Friday 8am - 6pm PeaceHealth Medical Group – Same Day Care Clinic, 3015 Squalicum Parkway, Suite 140
Or call: PeaceHealth Medical Group – Cordata Main, Family Medicine or Pediatrics, 360-738-2200 PeaceHealth Medical Group – Sedro Woolley, Family Medicine, 360-856-6490
B.C. Wine Tour Written by LISA KARLBERG & MCKENNA KLOES Photography by CASSIE ELLIOTT & MCKENNA KLOES
hen people think of Canadian wine, two regions come to mind: Ontario and B.C.’s Okanagan Valley in the province’s southern interior. But a trip from Bellingham to sunny, grape-famous Kelowna takes half the day. We have a better idea: the Fraser Valley, an up-andcomer in quality wineries and vineyards. Lucky for us, it’s a quick hop over the border from here in Bellingham and the North Sound, making for a fun day trip. Go now, when the weather — and the exchange rate — are still favorable. The following pages will help you get there and back in plenty of time for dinner, and a glass of Canadian wine.
STUDY SHEET Aromatic Intensity
Variety vs. Varietal
Primarily due to grape variety, this is the level of aroma that jumps out of the glass. For example, Sauvignon Blanc often has a higher aromatic intensity than Pinot Grigio. The amount of sugar present in a finished wine. Offdry wines such as Moscato d’Asti contain perceptible sweetness, which is felt at six grams per liter by many tasters. A hotly contested term, suggesting vineyard influence in a finished wine. Some say the soil itself is responsible for these traits, others reference acid and sulphur compounds.
A group of organic compounds including tannins, imparted by the skin, seeds and stems of the grapes during winemaking, which adds texture to both red and white wines.
EXCHANGE BENEFITS Don’t forget the exchange rate! Now is a great time to discover and visit Fraser Valley wineries. The exchange rate makes these wines an even better value for the experience. Changing daily, it is averaging at about 23 to 25 percent.
A visual character taken by wines with age, especially reds. Color at the core of the wine will fade to a lighter hue at the rim, from the interaction of organic compounds and oxygen over time. The backbone of a wine, indicated by textural sensations on the palette. Soft sugar, bright acidity, hot alcohol and firm tannins are included here, and give the wine much of its identity. Another hot-button item. Grape variety is a noun and refers to the grape type itself (my favorite variety is Chardonnay). Varietal is an adjective, and is used to describe a finished wine that is made using a single variety (“a varietal Malbec”), or shows notes common to the grape (i.e. “This Malbec shows typical varietal character.”).
BORDER LOGISTICS U.S. residents can bring back 1 liter of alcohol duty-free if you stay 48 hours. If you bring back more than 1 liter per person there is a small duty tax that is calculated based on the alcohol content, usually $1-2 per bottle. Couples get away with three standard bottles (750ml). Must be 21 years of age to bring across the border.
September 2017 47
Round-Up Wineries of B.C. 1
Artisan Sake Maker
Krause Berry Farms
Lulu Island Winery
1339 Railspur Alley, Van. 604.685.7253 artisansakemaker.com 11491 River Rd., Richmond 604.288.0608 isabellawinery.com 16880 Westminster Hwy., Richmond 604.232.9839 luluislandwinery.com
4626 88th St., Delta 604.946.1868 wellbrookwinery.com
15560 Colebrook Rd., Surrey 778.575.5885 vinoscentivineyards.ca 6962 236 St., Langley 604.613.3880 springlandwinery.com
6179 248th St., Langley 604.856.5757 krauseberryfarms.com 3033 232nd St., Langley 604.539.9463 backyardvineyards.ca
21152 16th Ave., Langley 604.532.1766 township7.com
Summer Concert Featuring Razzmajazz Backyard Vineyards
23rd Annual Metro Vancouver Feast of the Fields Krause Berry Farms & Estate Winery
live acoustic guitar by Rick Van Camp, finished off with a guided tasting with wine flight, paired with local artisan cheese and charcuterie.
Live concert series running every weekend into October.
Fall Harvest Party Black Hills Estate Winery
Yoga In The Vines Township 7 Winery
Enjoy the family friendly U-pick fields, restaurants, waffle bar, farm fresh bakery, home & garden market and Estate Winery.
Black Hills culinary team will prepare a delicious dinner, followed by music & dancing.
Enjoy a tour of the vineyards, followed by a one-hour yoga class accompanied with
10 11 12
Festina Lente Estate Winery
21113 16th Ave., Langley 604.510.2336 festinalente.ca
5782 Mt. Lehman Rd., Abbotsford 604.381.1788 singletreewinery.com
Vista Dâ&#x20AC;&#x2122;oro Farms & Winery
346 208th St., Langley 604.514.3539 D vistadoro.com
13 14 15
Chaberton Estate Winery 1064 216 St., Langley Twp. 604.530.1736 chabertonwinery.com
Glass House Estate Winery
23449 0 Ave., Langley 604.533.1212 glasshouseestatewinery.com
Blackwood Lane Vineyards & Winery
25180 8th Ave., Aldergrove 604.856.5787 blackwoodlanewinery.com
Campbellâ&#x20AC;&#x2122;s Gold Honey Farm and Meadery
2595 Lefeuvre Rd., Abbotsford 604.856.2125 D bchoney.com
Mt. Lehman Winery 5094 Mt. Lehman Rd., Abbotsford. 604.746.2881 mtlehmanwinery.com
Seaside Pearl Winery
5290 Olund Rd., Abbotsford 778.856.1312 seasidepearlwinery.ca
September 2017 49
Blackwood Lane Vineyards & Winery 25180 8th Ave., Aldergrove 604.856.5787 D BlackwoodLaneWinery.com
Patio Bliss Meets 97-Point Wine
tarted in 2004, Blackwood Lane Winery has set the bar for all wineries in the Frasier Valley and will give the best in the Okanagan Region a run for their money. Scoring a 97 rating on its Reference Wine and a 94 on the original blend Alliance, these are a must to try and buy. Pair the outstanding wines with the covered patio lounge area and the new outdoor patio, and you have a combination that is hard to beat. The outdoor patio boasts a beautiful large pergola, brick pizza oven, firepits, plenty of seating and a spectacular view that overlooks the acreage and up-and-coming vineyard.
When you arrive at the winery, enter the beautifully laid out tasting room where you can try the many varietals from Rose’ to the acclaimed Reference, which offers a superior blend of five varietals. Just through the doors, take a seat outside for the “Premium Patio Tasting.” You’ll be treated to a flight of five wines and complimentary flatbread from their outdoor brick pizza oven. Want a little more intimate wine experience? Add the cheese plate, which comes with premium cheeses, specialty meats, seasonal fruits, Blackwood Lane Wine Jelly and black-cracked pepper crackers, all paired to enhance the wine flight.
If you are fortunate to meet owner and winemaker Carlos Lee, you will find him a pure delight. Willing to share his winemaking methodology, he utilizes the French’s old-fashioned method: no additives, no preservatives, and high-quality barrels. “Making wine is simple,” Carlos says. “Use the best of the best grapes that if ‘babysat’ correctly produces excellent wine on their own merits.” Carlos sets himself apart from other vintners — a year with subpar grapes means no wine production. It is a methodology that has served him well.
Vista D’oro Farms & Winery 346 208th St., Langley 604.514.3539 D Vistadoro.com
Preserves & Wine
hat do you do when you have a 10-acre farm with mature fruit trees and a wife that has a culinary degree and specializes in recipe development? You start a preserve company, add 7,500 grape vines, and open a tourism winery and preserve tasting room that delights your taste buds and palate. Driving into the farm, you immediately approach the old barn which hosts families of barn owls. The beautiful carriage house to the left is the preserves production facility sharing space with beautiful, 100-year-old walnut trees. It is a sight to be seen. Patrick and Lee Murphy started the farm in 2001. Their dream was small: start in the farmers markets and see where it goes. Now, 16 years later, their jams are sold throughout Canada and into the United States. They are sustainable and “dry” farmers, meaning there is no water to the trees or the vines, other than what rain brings, and no pesticides used; they naturally grow in the perfect environment.
The fruit goes directly off the vines and trees right into production. Patrick is the farmer and runs the winery and orchard, which consists of seven varietals of wine vines, walnut, apple, plumb, cherry, and pear trees. He has done his research and chose his vine varietals carefully to insure they will grow in the Campbell Valley region. Lee owns and runs the preserve company, which is 70 percent of their business. The preserve company prides itself on consistency and the quality they produce. The fruit goes directly off the vines and trees right into production — no storage and no freezing. This produces exceptional-quality preserves that burst in your mouth. Lee partnered with Random House for a newly published book, “The Preservatory Cookbook.” It offers 150 full color photographs, recipes, and details using preserves in cooking by season. For more information go to thepreservatory.com.
Don’t get caught up in wine “snootiness” or be intimidated by your inexperience. Most wine tasters don’t consider themselves experts, and many who do are not. No matter where you are on your wine journey, just relax and enjoy yourself. (It comes naturally with the sipping, we have found).
Swirl the wine in the glass a few times. Admire the beautiful color and lush, viscous nature of a well-made wine as it slowly slides down the sides of the glass. What do you see?
Swirl the wine in the glass again and smell it. Appreciate pure clean aromas produced by ripe fruit and subtle hints of oak, some describable with words that come to mind easily. What does it smell like to you?
Now sip. Sense the feel of the wine in your mouth as it travels across your palate, and appreciate the different feel and taste sensations you experience in the beginning, across the middle and at the end. What do you feel and taste?
Many winemakers love to talk, will be pleased to answer any questions, and may tell stories, related or not to the world of wine, often punctuated with punchlines. Look attentive and laugh at the right moments (also comes naturally with the sipping). This tends to increase the size of the pours.
Repeat steps 1 through 5, especially 5.
September 2017 51
Q&A with Four Fraser Valley Winemakers
Andrea Lee, Chaberton Estate Winery 1064 216 St., Langley Twp. 604.530.1736 D chabertonwinery.com
Q. How did you get started in the winery business?
James Cambridge, Backyard Vineyards 3033 232nd St., Langley 604.539.9463 D backyardvineyards.ca
Q. How did you get started in the winery business? Well, long story short, I hated what I was doing. I was also collecting lots of wine, and that’s how I got into it. Then I went back to school full time. Before I was working at a family printing business, but there was just no soul in it.
Q. What is your approach to winemaking?
We don’t want to manipulate too much. There is some artistry and chemistry and that sort of stuff that goes into it, but if you’re adding or subtracting too much, you’re wine-doctoring and not winemaking. We keep it pretty simple — some enzymes, sulfur, and that sort of stuff. But we’re not trying to fix a lot of things with winemaking voodoo.
Q. Do you have a person that influenced or mentored you in winemaking?
I grew up in Okanagan myself, and I moved away to study for a bachelor degree at Simon Fraser University. Somehow I moved back to Okanagan and wanted to get involved in winemaking rather than being in the lab. I worked at Chaberton in the very beginning and did my first harvest there. After four years working at Chaberton, I went back to school and did my masters in winemaking. I was making wine in the Okanagan for a bit, before Chaberton invited me back in 2015.
Q. Do you have a person that influenced or mentored you in winemaking? We’ve always had a resident consultant winemaker, Elias Phiniotis. He’s been here since the very beginning of this winery, when the owner purchased this land. He was here when the first vine was planted at Chabernot Estate winery, and he’s been my biggest mentor. He was one of two Ph.D. candidates that was in the Okanagan back in the 1960s, back when the industry was started. The skill set that I’ve developed in the cellar, the tactile work and the machine running, I’ve learned from the Cellar master here, Jacques Menarguez.
Q. What is your go-to wine off the clock?
A guy named Craig McDonald, an Australian guy I met back in Ontario. He was all about doing everything right. He approached everything like this, no matter what it was. He was also not afraid to experiment here or there, and to push the envelope, but to be pure with the fruit. He was a pretty stern taskmaster.
When I’m not at work and I want something to drink, I’m actually into beer. I taste so much wine during my workday. If I’m at home, I’ll have a craft session beer. I really love a nice crisp style of beer…It’s hard to say my favorite type of wine — that’s like asking someone to pick their favorite child.
My very first instructor told me that in order to make fine wine, you have to drink a lot of beer. I drink all kinds of craft beer, with all the breweries popping up here. At the winery, we have a mini fridge that’s mostly full of beer. We get together and have a beer at the winery — we call them safety meetings. We sit around and talk wine, chat about how the week went, how we can better use our time, competitions coming up, or VQA Panels.
Okanagan is getting a bit too hot, so I like to gravitate up north. Being in the Naramata, Penticton area is great for pinot noir, merlot, and cabernet…That’s the beauty of overseeing the whole vintage. I have the opportunity to source from somewhere else. It is getting hotter, and the longer growing season is best for the style that I like in Chaberton wines, and I think that’s another reason why Fraser Valley will become more popular.
Q. What is your go-to wine off the clock?
Q. Why do you feel Fraser Valley attracts so many winemakers?
I’m a little curious in some people’s motivations. It’s a beautiful business to be in. It’s a passion for people, and it has to be because it’s so difficult to make a lot of money at it. The adage in the wine business is, “If you want to make a small fortune in the wine business, you better start with a large one.” 52 NorthSoundLife.com
Q. What’s your preferred area to source your grapes?
Q. Why do you feel this region offers so many great wines?
I think it’s in part because the market is opening up. The consumers are a little more aware of the wine culture here. I think in general, the Canadian wine industry is still in its early stage. It’s such a juvenile industry. We’re young, we’re bold, and we’re willing to try new things.
Mary McDermott, Township 7
Ingrid de Jong, Glass House Estate Winery
Q. How did you get started in the winery business?
Q. How did you get started in the winery business?
21152 16th Ave., Langley 604.532.1766 D township7.com
I used to be on the hospitality side of the business and worked as a sommelier, but I felt that I wanted to get involved in making wine. I went back to school and earned a degree in oenology and viticulture, and then I started working in the cellars and doing harvests. I was lucky, because I got full-time work right away. You have to put in a lot of time and effort and have a passion for this, and not worry about the little things — just worry about learning as much as you can, and learning from a lot of different people.
Q. What is your approach to winemaking?
To try to look at the vineyard first. We try to do the best job that we can in the vineyard to produce quality fruit, which also makes my winemaking job easier. It’s easier to make really good wines, so that’s the main focus with me.
Q. Do you have a person that influenced or mentored you in winemaking? International winemakers. I try to take a little bit from a lot of people. I try to understand what a lot of different people are working on and understanding, and put it together with my own philosophy.
Q. What is your go-to wine off the clock?
It depends on the time of the year for me. I love sparkling wine, but it’s more of a luxury item. I love all kinds of wine, and I’m always trying something new.
Q. What’s your preferred area to source your grapes? It depends on the variety. South Okanagan is probably the best for Bordeaux and Syrah variety, that kind of thing. I like our Langley site for chardonnay and pinot sparkling wines. Naramata Bench is really great for white aromatic varieties. A lot of it is temperature. South Okanagan is hotter and drier, and the soil is a little different. They tend to get longer ripening varieties to ripen better, so like a Bordeaux for example.
Q. Why do you feel this region offers so many great wines?
I think there’s an opportunity. We’re a little later getting into the wine game here. People are understanding that really great wines are being made here, and that people are getting excited about the wines, so more people are getting into the business. There’s been more international recognition for the wines, so people are coming from all over the world — along with international writers and so on.
23449 0 Ave., Langley 604.533.1212 D glasshouseestatewinery.com
In 2012, I took my husband to the Okanagan for three days. He really liked what he saw, and decided to start a vineyard and consequently a winery. Our property was an overgrown Christmas tree farm. It took him a month to pull out 1,000 trees, another month to pile them all up, eight acres in total. He is a horticulturist, so the growing part was not a problem. In the meantime, he had ordered 10,000 grapevines: nine white varietals and two reds. We were always interested in wines and already quite knowledgeable so it was not really a leap of faith. After the vineyard was planted I went back to school and started the WSET course (Wine Spirit Education Trust). WSET has four levels, the last being the Diploma level and that is what I am doing at the moment. I am certified WSET 3. Our youngest daughter is very much involved in the business as well. Since my husband was in the greenhouse industry his whole life, we decided to make our tasting room in a greenhouse.
Q. What is your approach to winemaking?
We believe in producing small lots of varietally expressive wines, and have a minimalistic approach. We use both tanks and French oak (barrels).
Q. Do you have a person that influenced or mentored you in winemaking? We work with a consultant who has given us a protocol and we follow that.
Q. What is your go-to wine off the clock?
We don't have a specific wine, but often start with our Chardonnay or one of our reds. Our red wines are Merlot, Meridian (blend Tempranillo, Merlot, Cabernet Franc) and Austellus (a Bordeaux-style blend, Malbec, Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot).
Q. What’s your preferred area to source your grapes?? We source our red grapes from the Naramata Bench.
Q. Why do you feel this region offers so many great wines?
The Naramata Bench has a better climate for red grapes. It is a sub-region of the Okanagan. Due to the sloping aspect of the region and the proximity of the lake, it is ideal. The climate is continental, 13-to-19-degree Celsius days, with long frost-free autumns.
September 2017 53
A NEED FOR MEAD (AND SAKE)
15560 Colebrook Rd., Surrey 778.575.5885 vinoscentivineyards.ca
Written by BEN JOHNSON
Campbell’s Gold Honey Farm and Meadery 2595 Lefeuvre Road, Abbotsford 604.856.2125 D bchoney.com
A Lover’s Wine Haven
he sound of tricking water and birds chirping beckons lovers down “Villa dell’Amore,” or Lover’s Lane, at Vinoscenti Vineyards near White Rock, B.C. Luscious vines curve inward to create an arch, perfect for strolling underneath with your sweetheart. That’s the idea, anyway. Vinoscenti’s owner and chief executive Clinton Lee has a vision of love and romance all around, creating a tranquil place for wine enthusiasts to enjoy the fruit of the vines. Patrons enter the vineyard to be greeted by a basket of beautiful stones and Davide Piccolo, Vinoscenti’s tasting room supervisor, to explain their purpose. “Lovers pick out a stone from a basket at the beginning of the tour and they place them underneath the vines together to symbolize their love nourishing growth. The rocks absorb sunlight during the day and release the heat into the vines at night when it’s colder,” Piccolo said. From there, pairs or groups wander through “Lover’s Lane.” The pathway is lined with items representing the different stages of love, such as hanging baskets for the initial “blooming” 54 NorthSoundLife.com
of adoration and a stone-lined path at the end to represent the long journey of life together. After emerging from the romantic escape of the vineyards, visitors can head up to the tasting room. The elegant charm of dark wood and a wraparound porch are the perfect parallel to their wines -– sophisticated, yet approachable. “Vino is wine, and the second part of our name translates to “knowledge” in Italian. We’re merging together wine and knowledge. We do teaching classes and wine courses,” Piccolo said. In addition to producing premium wines, part of Dr. Clinton Lee’s goal for Vinoscenti is to educate the community. “For now, we have classes on wine history, how to taste and how to appreciate wine. When we do harvest in October, we’ll invite people to do classes about winemaking” taught by Lee, Piccolo said. Whether you’re a lovebird searching for the perfect romantic date, or a wine enthusiast looking to become a wine professional, Vinoscenti’s goal is to craft a personal experience perfect for you and yours.
Campbell’s Gold Farm and Meadery is one of the more unusual wineries in the area — the farm produces mead, a wine made from fermented water and honey. Mike Campbell, who owns the farm with his wife Judy, began creating mead as a hobby after finding a recipe for the sweet drink 50 years ago. Today, Campbell’s Gold Farm and Meadery also includes an eight-acre farm and apiary, and is open for tastings and tours. The farm is about 15 minutes north of the Lynden border crossing in Abbotsford, and if you make the trip, try one of their melomels. It’s a honey and fruit wine and a customer favorite.
Artisan Sake Maker
1339 Railspur Alley, Vancouver 604.685.7253 artisansakemaker.com While British Columbia is home to a vast number of wineries, there are few in the area who create sake, the Japanese rice wine. Artisan Sake Maker crafts sake from rice grown just outside Vancouver, and offers tours and tastings at their small space on Granville Island. The shop is nestled in Railspur Alley on a strip of studios that all showcase handcrafted products. Visitors to Artisan Sake Maker can learn about the entire sake-making process at the shop, or try one of six styles of rice wine. Owner Masa Shiroki says the sake made at the shop is unpasteurized and unfiltered, for a full-flavored and authentic sake experience.
Wellbrook Winery 4626 88th St., Delta 604.946.1868 D wellbrookwinery.com
A Blueberry Blast From the Past
any farms have attempted to create multiple offerings from the same crop, but few have ventured into the world of wine. Wellbrook Winery’s rich history, coupled with organic fruit and quality-conscious techniques, have taken them from a small heritage-rich farm to a mustvisit winery in Delta, BC. Owner Terry Bremner has memories of being the paper boy for the building that would eventually become his own property and finally, Wellbrook Winery. From a young age, he admired the beautiful setting, and when it was being sold by original owner Gordon Huff, Bremner bought and restored the late 1800s buildings on the property.
“Gordon was pleased. He was told the barn couldn’t be saved. Someone could have knocked it down, but he found Terry, who would restore it even though it was in bad shape,” said longtime tasting room manager Pat Wilkinson. It all started with blueberry juice. Bremner grew up on a blueberry farm a few miles away, and he often recalls the time a lightbulb went off. “He went to buy blueberry juice from somewhere else and thought, ‘I can do better than that.’ So he did,” Wilkinson said. Wellbrook expanded from there. From jellies to syrups to pies to wine, the offerings are diverse but the quality is consistent. Because the Bremners
are strict about what they will put in their products, excessive sweetness is not an issue, as one may think when it comes to a fruit juices and wines. As a nod to their origins, blueberry wine is Wellbrook’s signature offering. Deep blue in color and slightly thicker in texture than a traditional grape wine, one sip of this full-bodied vino will blow your assumptions out of the water. The blueberry wine is dry and oaky with a clean finish and lingering fruitiness. Spending the day at Wellbrook feels like a charming blast from the past. Wandering around the grounds is sure to grant you the nostalgia of a history-rich setting and the desire for an afternoon glass of wine.
WINE & FOOD PAIRINGS
White Pinot Noir, goes well with salmon. If you like a lighter wine, try a Pinot Gris.
meaty red wine with a peppery finish like merlot or cabernet sauvignon.
The summer offers Pacific Northwest foods that are readily available and fresh. Try the following types of wine to pair with these delicious seasonal favorites.
Full-bodied white wines like oakaged Chardonnay, Viognier or
A buttery Chardonnay is always great with crab. If the crab is cold, pair it with a pinot gris. If it is served warm with butter, try a Riesling.
Match your filet with a full-bodied,
Zinfandel tends to offer a bit of a smoky undertone which pairs nicely with BBQ Sauce.
The tricks to pairing desserts are matching the wetness level. Try a Gewürztraminers or Moscato wine. September 2017 55
PRO SPORTS F
or people who love professional sports, September is a month of high drama. NFL and college football are cranking up, baseball teams are making frantic runs at playoff berths (including the Mariners, by god, as of print time), the U.S. Open tennis tournament is the year’s final major, and hockey and basketball are getting ready for season-openers later in the fall. While Bellingham and North Sound folks have to travel to Seattle to see mainstream pro sports teams in action, we have our intense team allegiances, spirited fans, rivalries and notable athletes who call this region home. Sometimes, smaller towns yield the biggest surprises. In Ferndale, we have perhaps one of the craziest Seahawks fans you’ll find anywhere (check out her house, pg. 61), and Jake Locker, the former Washington Huskies and NFL quarterback, who never considered going anywhere but back home when his playing career ended. We also have a local Seattle Sounders connection, some advice for misbehaving fans, and a Magic 8-Ball that delivers a few prognostications for the Seattle Seahawks. So dig out that “We’re No. 1” foam finger, fire up the grill (you’ll find a couple tailgating recipes on pg. 63), and root, root, root for the (close-to) home team.
Â© Rod Mar
QUARTERBACK BACK HOME FERNDALE, FAITH A COMFORT FOR JAKE LOCKER WRITTEN BY BEN JOHNSON / PHOTOGRAPHED BY ANITA LOCKER
ust minutes after sliding into a booth, Jake Locker gazes across the crowded Bellingham restaurant and spots a familiar face. He leans into the walkway as she nears, and greets her with a smile. The woman is the librarian from the “I’m getting to the point in my life elementary school he attended where I found what I get excited in Ferndale, and she’s surprised to see him again. about. I found what I find purpose They talk for a moment over and meaning in, beyond myself.” the din of clinking plates and sizzling frying pans. Locker quickly tells her he’s happy to be back home in Ferndale. ships with those around him. He was baptized into the “We’re glad you’re back. We enjoyed watching you play, Christian faith after his first year in the NFL. but the whole time you were gone away we thought, ‘He’s “I’m getting to the point in my life where I found what going to come back,’” she admits with a laugh. I get excited about. I found what I find purpose and meanWhen she leaves, Locker looks down at the table. ing in, beyond myself,” Locker says. “Honestly, that’s what drew me back here,” he says. Now the father of three kids, he and wife Lauren, who “The relationships.” played for UW’s 2009 NCAA championship team in softLocker’s talent as a quarterback whisked him away from ball, own his grandparents’ farmhouse in Ferndale. Locker home, first to the University of Washington and then to coaches football and runs camps, and opened a gym in Tennessee, as the number eight draft pick overall, to play Ferndale called The Locker Room with NFL punter Mifor the Titans in the NFL. His football career came to chael Koenen, 33, who played for Western Washington an end in 2015 after just four seasons, when he abruptly University. Locker is keeping busy. retired at 26 years old after a series of injury-shortened As he tells his story in the restaurant, a woman seasons. Despite reaching the pinnacle of professional approaches his table. She’s a stranger, but overheard the football, Locker says the past few years back in Ferndale conversation about his conversion. She asks how she could have been the best of his life — in large part due to a new build unshakable faith after being lost. Locker’s face lights outlook through his faith. up. He shares the two keys to his success: prayer and being It started when he realized his passion for football had a learner, then asks the woman if she’d like to start by changed. Although Locker loves a challenge — “swimming praying right there at the table. She agrees, and slides upstream,” he calls it — the pressure of the NFL changed next to him in the booth. the way he viewed himself. He felt his self-worth was As the two bow their heads in the restaurant, tears fill determined by his performance on game day. In college, her eyes. Locker spends the next few minutes praying for he coped with the pressure by sometimes drinking excesthe woman he just met. After he’s done, she thanks him sively. Sometimes he wouldn’t remember things the next and leaves shortly after. morning. In the NFL, his unhappiness grew. Locker was “That’s it,” Locker says, wiping tears from his own eyes. at the top, but said he felt lost and unfulfilled. “That’s the spirit of God.” After a trip to a Christian convention with Matt HasAlthough his days playing professional sports are finselbeck and family, Locker chose to dedicate his life to ished, Locker sees his retirement as the start of an even bigstudying scripture, serving others, and building relationger journey — one that begins and ends at home in Ferndale.
MAGIC 8-BALL WRITTEN BY MERI-JO BORZILLERI
emember the Magic 8-Ball, that hard-shell plastic prognosticator with the often vague, floating triangle answers inside? Yes, it held both magic and mystery — one of them being what, exactly, was that blue liquid and what would happen if you cracked the thing open? But we figured the Magic 8-Ball would be just as reliable as some experts in predicting the Seattle Seahawks’ fortunes this season. So we posed some questions and gave it a few shakes. Here’s what happened:
Q: Will the Seahawks win the Super Bowl this year? Magic-8 Ball: Reply hazy, try again. As of this writing, Vegas has 12-1 odds that the Seahawks win the Super Bowl, behind the Patriots, Cowboys, Packers, Steelers and Raiders. Seattle did little, draft-wise, to fix an offensive line that was not only porous but poor. Quarterback Russell Wilson got chased and hammered by opposing defenses all last season. The Seahawks also finished 25th (of 32 teams) in the NFL in rushing last season, and one preseason story claimed they possess the worst line in the NFL. Wilson played hurt all season, and even with a great defense bailing them out on a regular basis, the Seahawks looked little like the young team of such great promise that reached the Super Bowl in back-to-back years in 2014 and 2015.
Q: Will PATs be less of an adventure this season? M8B: Cannot predict now. Seattle exchanged one kicker with the yips for another. The Seahawks’ answer to the free-agency departure of once-deadly Steven Hauschka, the team’s all-time leader in field goals made, was to sign younger (and cheaper) kicker Blair Walsh, the onetime Pro Bowler released in November 2016 after four years with Minnesota and some inconsistent kicking. One of his most notable misses came in the 2016 wild card playoff game against the Seahawks, when he shanked a 27-yarder with 22 seconds left, allowing Seattle to win, 10-9. Walsh went 15-for-19 on PATs and was 12 of 16 on field goals after nine games last season. Hauschka abruptly lost his mojo in 2016, missing more extra points (six) than any other kicker.
Q: Is it really that bad? M8B: Ask again later. Wilson is back with even more enthusiasm, if that’s possible (“Go Hawks!”). So is running back Thomas Rawls, kick returner Tyler Lockett and defensive back Earl Thomas after injuries. A dominating defense returns largely intact, led by Legion of Boom veterans Richard Sherman, Michael Bennett, K.J. Wright, Cliff Avril, recently married Kam Chancellor and linebacker Bobby Wagner, who led the NFL in tackles. On offense, deep-threat, clutch receivers Doug Baldwin, Jermaine Kearse and company, including stellar pass-catching tight end Jimmy Graham, will help.
Q: Will the Seahawks win their division? M8B: Outlook good. They are favored to win their fourth NFC West division title in five years and make their sixth-straight postseason. The biggest challenge will come from the Arizona Cardinals. The L.A. Rams and Francisco make for a pretty weak division. The Seahawks know how to win, finishing at 10-5-1 last season, their fifth-straight with 10 or more wins. But since the 2013 Super Bowl title and all-but-won one the next year, anything but a shiny silver trophy will feel like a loss to demanding Hawks fans.
Q: Will Russell Wilson return to his old, dynamic running self? M8B: Signs point to yes. A lot depends on the offensive line protecting him. In camp Wilson appeared slimmer, faster, and healthy. Wilson’s ankle and knee injuries last season had a cascading effect on the team’s fortunes: Not a threat to run, opposing teams could sit back against the pass — even though Wilson and Seattle receivers managed occasional brilliance, especially on deep routes and in clutch situations. But teams could rush with success, because Wilson wasn’t his usual Houdini self. At times, it was painful to watch.
Q: Can Marshawn Lynch please come back? M8B: My reply is no. Lynch came out of retirement to sign with his hometown (and hated elsewhere) Oakland Raiders, who look to be in the mix among the NFL elite. But Seattle upgraded its running game with newcomer Eddie Lacy, and if Rawls stays healthy, you won’t even miss Lynch. Or maybe you will, but for other reasons, like his classic go-to press conference answer: “I’m just here so I won’t get fined.” Q: Is head coach Pete Carroll, 65-going on 45, a gumchomping, sideline-sprinting freak of nature? M8B: It is decidedly so.
WHAT’S NEW WITH... WRITTEN BY MERI-JO BORZILLERI / PHOTOGRAPHED BY ROD MAR
The Seahawks’ resident instigator was at the center of a controversial story earlier this year. It said team chemistry had suffered permanent damage last season because Sherman and others were still bitter over the Super Bowl loss in 2015 on an intercepted pass at the New England 1. This offseason, the team GM said the team would be open to trade offers for the star cornerback. But things had calmed by August camp, when Sherman was his usual outspoken self with no hint of the guy who had multiple sideline blowups last season.
He is coming off his worst season as a pro, but earned more respect from teammates by playing every game despite lingering injuries that limited his mobility. Last season, Wilson beefed up in hopes to make himself a stronger runner and reduce injury. Now he’s all about lean strength, tapping a “food coach” who works with celebrities and NBA superstars. Russell’s new diet has him eating nine (yes, nine) meals a day, totaling 4,800 calories. It’s big on vegetables and protein, but no dairy or gluten. He’s a new dad to daughter, Sienna Princess, with celebrity wife Ciara.
He’s back. Some consider Thomas, a safety with explosive speed and tackling ability, the team’s most important player. When he broke his leg Dec. 4 against Carolina, it was like the air had changed. Just six months later, he was close to top speed at June camp. Instead of surgery, he made the unusual — and difficult — choice to let the bone heal on its own. Doctors told him it was a 50-50 proposition. But it worked, and the Seahawks — fingers crossed — should see him for the Sept. 4 season opener.
The star defensive lineman is the Seahawks most interesting player. He’s an activist, mentor to younger players; comedian. In the past eight months, he pulled out of an NFL players goodwill trip to Israel in order to not appear sympathetic to the country’s policies regarding Palestine. (He said he’d rather go on his own to avoid propaganda.) He also lobbied Seahawks’ management via Twitter to give Kam Chancellor a contract extension (he got it), and signed copies of the new children’s book by him and his wife, Pele, “Three Little Monsters Have a Wild Day.” They have three daughters.
HOME IS WHERE THE HAWKS ARE FERNDALE FAN IS ALL IN WRITTEN BY BEN JOHNSON PHOTOGRAPHED BY ROBERT DUDZIK
y the time Debbie Gwaltney opens the lime-green front door of her Ferndale home, visitors can already tell she’s a Seahawks super fan. The two-story house is painted dark blue with white trim, and the green garage door is adorned with a Seahawks logo and giant “12.” Even the patio chairs boast that unmistakable neon green. After one look at Gwaltney’s place, it becomes clear how Seahawks fans could cause a minor earthquake during Marshawn Lynch’s 67-yard “Beast Mode” run in 2011. Equally The refrigerator is clear: Why “fan” is short for wrapped to look like “fanatic.” She absolutely loves a helmet, matching this team. Seahawks decorations hang the blue and green everywhere you look inside kitchen utensils a the home, all pieces she’s been few feet away. gathering since she went to her first game as a young girl. “My grandparents were season-ticket holders the very first season in 1976,” she says. “I have vivid memories of going to games with them at the Kingdome.” Today, autographed jerseys and posters hang from navy blue walls above Seahawks throw rugs. The refrigerator is wrapped to look like a helmet, matching the blue and green kitchen utensils a few feet away. But Gwaltney didn’t imagine living in a Seahawks-themed house when it was constructed in 1998. As a single mother of two sportobsessed boys, one of whom has special needs, all she wanted was for her home to be fun.
“Their passion is sports. Anything I can do that fulfills their desires, that’s what we do,” Gwaltney says. The transformation began when her home needed new siding a few years ago. Gwaltney chose to paint the house college navy blue, taking a neighborhood poll to make sure her neighbors were OK with her adding a bright green garage door. After one neighbor responded by saying, “You have to,” the deed was done. From there, Gwaltney went all-in. The dining room was converted into a Seahawks 12th man-cave, complete with a Hawks-themed pool table and a cutout of Blitz the mascot. She had her car wrapped with Seahawks decals. Her entire home became a Seahawks collection, and before long Gwaltney became “The Seahawks Lady,” a name now embroidered on her own custom Hawks jersey.
IF YOU GO
Mon. Nov. 12 vs. Atlanta. Super Bowl runners-up take on the Seahawks in a repeat of the game that ended Seattle’s 2016 season. Home-field playoff implications are big. Super Bowl is Feb. 4 in Minneapolis WEBSITE seahawks.com
SEASON Sept 10–Dec 31
Photographed by Somebody
IN HOSTILE TERRITORY Photographed by Teka Israel
SEATTLE SEAHAWKS FAN IN DENVER
WRITTEN BY JESSICA CARTER
ven though I live in a divided household, our hearts are united. My husband, Trevor Carter, is a Colorado native. He has always been a Broncos fan, but secretly I know he is a closet Seahawks fan. He just won’t admit it. I am a Washington native who has been a Seahawks fan for as long as I can remember. I grew up rooting for them with my father. Four years ago, I moved from Bellingham to Carbondale, Colo., but have continued to bleed blueand-green in orange-and-blue territory. Every football season I get “Mommy, Mommy we out my gear and proudly wear cannot forget to root it to work and around town. As a middle school teacher, for Daddy’s team, my students give me a hard too. Go Broncos!” time. During football season, the staff is encouraged to wear their team jersey every Friday. Of course, I wear my Seahawks jersey. That did not go over well with most of my students. So, one of my classes suggested that every time the Seahawks lost a game, I had to wear a Broncos jersey. My students loved it when I showed up to work in a Broncos jersey. My husband and our close friends get a kick out of talking down the Seahawks. They are always saying how the Broncos are the better team. I remind them what happened in Super Bowl XLVIII — the Seahawks dominated with a 43-8 win. They still try to come up with excuses why the Broncos lost, but none of them are convincing. All in all, I actually don’t mind being a Seahawks fan on the Western Slope. When our 3-year-old daughter, April, is in her Seahawks gear, she gets compliments on how adorable she is. Even Trevor and our close friends cannot deny it. Football season is always interesting in the Carter household. April says with enthusiasm, “Go Seahawks!” She then tells me, “Mommy, Mommy, we cannot forget to root for Daddy’s team, too. Go Broncos!” We are supportive of one another’s teams, but when they are playing each other we are divided. April is caught in the middle of the football chaos, but deep down Trevor and I both know the truth. She is a Seahawks fan
DENVER BRONCOS FAN IN WASHINGTON WRITTEN BY JENN BACHTEL
grew up in Santa Cruz, California and my parents were avid football fans. They collected football cards and watched Sunday football religiously. My dad told me I could choose any team in his giant book of cards to root for, and it was a big deal. Much to my father’s dismay, I chose the Cincinnati Bengals because Boomer Esiason was number 7 and I was 7! I don’t think I ever saw them win a game. Soon after, Boomer retired and my dad informed me that when your QB retires you can switch teams (Hmm. Good one, Dad!) So naturally I went with the other QB that wore No. 7, John Elway, and have been a huge and loyal Broncos fan ever since. I got to grow up watching the best years of Elway’s career and back-to-back Super Bowl wins with NFL greats like Terrell Davis, Shannon Sharpe, and my favorite Bronco of all time, Eddie McCaffrey. Now I live in Seattle Seahawks territory. No matter how talented your players are, it’s not easy rooting for a team that isn’t local. For one thing, it’s hard to catch your team live. When I was moving up to Washington, I never gave much thought to Seahawks fans after enduring years of Raiders rivalry at home. I was sadly mistaken — Seahawks fans are like none I’ve encountered. Mostly it’s all been good fun, save for a few really nasty exchanges, including being told by a Hawked-out fan that he hopes I die. Fantasy Football has sure changed the way people enjoy the NFL. Many people who roused on me every year now draft half my team to their fantasy roster and end up rooting for my team to do well — or my players at least. Mainly I’ve found, aside from some rowdy extreme fans, people are more entertained when you show up in Broncos gear, especially that one Super Bowl every Broncos fan wishes to forget! I remember getting all geared up and going to watch that game at a pub full of Hawks fans. Needless to say, I endured a lot of things you would find on the “How Not to Be a Football Fan” list. But in the end, I think I made their win all the better by being there, covered in blue and orange from head to toe, watching the Hawks destroy us. If I could say one thing to Seahawks fans out there beside “Share the field,” it would probably be “It’s just a game!” That, and…Go Broncos!
TAILGATING RECIPES WRITTEN BY MCKENNA KLOES
© Michaela Kenkel
BACON CHEESEBURGER MEATBALLS The beauty of this recipe is that it is completely customizable! Prepare ahead of time, or let guests assemble their own snack. For vegetarians in your group, the meat can be left out and the guacamole can be heaped on. For the mega-fan who wants to coordinate the colors in their taco cup to their favorite team’s colors, they can go wild. The options are endless.
Ingredients • • • • •
Meatballs American cheese, cut into small pieces Pre-cooked bacon slices, cut into small pieces Iceberg lettuce cut into small pieces Grape tomatoes, cut in half
Instructions 1 Bake up as many meatballs as desired, following the package instructions. 2 Meanwhile, cut small pieces of American cheese
to melt on top when meatballs are baked.
3 “Stack” your desired toppings on skewers or
toothpicks. Meatballs, cheese, bacon, lettuce, tomatoes, etc., can all be used.
4 When the baking time is up, top each meatball
with a small slice of cheese and place back in the oven for a couple more minutes to let the cheese melt.
5 Poke the already stacked skewer into the meatball
6 Serve with ketchup, mayo, and mustard. 7 Enjoy!
Note: Any “burger” ingredients can be used. Just pick and choose your favorites! FROM ANAFFAIRFROMTHEHEART.COM
© Diane Williams Food Junkie © Homemade
BACON WRAPPED SWEET POTATOES SERVES: 12 These little treats happen to be gluten-free, dairy-free, low-sodium, and low-sugar. But don’t let that scare you off. With flavor this addicting, you’d never know they’re the healthiest snack at the party!
Ingredients: • 6 slices bacon, cut in half (12 pieces) • 2 medium sweet potato, peeled • 1/2 tsp. cayenne pepper (to taste)
Instructions: 1 Preheat oven to 350F. 2 Cut peeled sweet potatoes into one-inch square
(as possible) chunks.
3 Sprinkle cayenne pepper over potatoes.(I didn't
do that — still delicious!)
4 Cut the bacon slices in half. Wrap each sweet
potato piece with a half slice of bacon, and secure with a toothpick.
5 Place on a baking sheet, and bake for 45 minutes
or until potatoes are fork-tender, turning once.
FAN ETIQUETTE WRITTEN BY BEN JOHNSON
DO bring ear protection
If you happen to make it to CenturyLink Field for a game this season, bring ear protection. Fans aren’t exaggerating when they say the stadium gets incredibly loud. CenturyLink has twice held the supposed world record for stadium volume, with fan noise reaching 137.6 decibels. That’s louder than a 747 taking off.
Photo by Philip Robertson on Flickr
opefully you’ve had a good off-season, but now it’s time to get back to the action. Seahawks fans may be rusty after all that time off, so here are some do’s and don’ts to remember for the upcoming season.
DON’T get big-headed
Longtime Seahawks fans will remember the days before Super Bowl runs and winning seasons. While the Hawks are hot now, take it in stride. It took a lot of losing seasons to get where we are today — I’m looking at you, 1992 Hawks (2-14).
DO check out Touchdown City
In early 2016, a Seattle man dressed in a Seahawks coat and hat robbed a bank. While it’s great to profess your love for the Seahawks whenever you can, please try your hardest not to give the 12s a bad name. Better yet, don’t rob a bank.
The Seahawks host contests and activities at “Touchdown City” in the CenturyLink Field Event Center before every home game. Fans can get autographs from Seahawks legends, meet the Sea Gals, and enjoy food and beverages at the event. Admission is free. The fun begins three hours before each game.
DO support the Hawks however you can
DON’T go overboard on the celebrations
DON’T give the Seahawks a bad rap
Not every “12” gets to head to Seattle to watch games in person. If you’re a fan watching from afar, support the team in whatever way you can — like the dedicated fan in Vancouver, Washington who waves a “12th man” flag for hours over I-5 every game day.
DON’T let trash talk get to you
Trash-talk in football is as commonplace as cheerleaders and Gatorade-soaked coaches. Remember: It’s all in good fun. Then there are times it gets out of hand. In 2013, a Seahawks fan was ejected from CenturyLink and arrested after sucker-punching a Vikings fan for trash talk. Definitely unsportsmanlike conduct.
DO find your fellow 12s
Seahawk fans are a dedicated bunch, and that means there’s usually a fan meetup on game days. Check out Seahawks groups near you to find the best place to watch games, talk football, and cheer on the Hawks.
While the Hawks have seen their share of exciting victories, remember not to get carried away during the post-game cheer. One Bellingham resident learned this the hard way in 2014, after blasting a shotgun into the air in his front yard in celebration. The party ended early when Bellingham police arrived.
DO stay hopeful
Remember to stay hopeful when things look bleak in the fourth quarter. Russell Wilson has the record for the most fourth-quarter comebacks since 2012, leading the team to victory a remarkable 19 times. That’s the most in the NFL, and a good reason to keep the TV on until the very end.
DON’T throw from the one-yard line in
the Super Bowl when Marshawn Lynch is the running back OK, this tip is for the Oakland Raiders now. We’re still upset about this, Pete.
SPORTS INFORMATION DIRECTOR, FAMILY GUY JEFF EVANS
WRITTEN AND PHOTOGRAPHED BY ROBERT DUDZIK
n only his second year with Western Washington University, sports information director Jeff Evans had a front-row seat during one of the most decorated athletic seasons in Western history, watching 13 of the university’s 15 teams compete in NCAA Division II Championship tournaments. Two — women’s soccer and women’s crew — won national titles, Some people have asked Evans why he left such soccer for the first time in school history. a high-caliber job. His answer is simple: for family. Evans left one team for many — but it was a During his time with the Mariners, Evans was perbig one. Two years ago, Evans came to Western petually on the clock. Whether it was traveling with from the Seattle Mariners, where he worked as the team, watching games, or writing press releases, assistant director of baseball information. Trading there was too much time spent away from home. Safeco Field and the major leagues for a college “I’m just trying to figure out if I can be a dad campus was a big transition. Evans has taken a and a sports information guy,” Evans said. “And liking to the way of life and energy found in colI probably could’ve done that just as well at the lege athletics, along with the Mariners, but there was someinterconnectedness of the surthing inside me that wanted a “Working with student rounding community, a healthy little bit of change.” Even though athletes has been work-life balance and a search Evans left what some view as a amazing, because their for new challenges. “dream job,” he has embraced “Personally, I love being stories need to be told and the changes and is looking forback on a college campus and I want to help them have a ward to the new challenges that the energy that brings to the come with his role at Western. job,” Evans said. “Working really good experience in With all that is happening at with student athletes has been Western, his pro sports life is in whatever way I can.” amazing, because their stories the rearview mirror — there to need to be told and I want to help them have a see, but it’s more important to look ahead. “I really good experience in whatever way I can.” have 15 sports that I am basically in charge of, This is the first time two teams won national with help from an assistant,” he said. “There’s not championship titles in the same academic year, a lot of time to sit there and worry about what and is the most decorated year in a half-century happened in the past.” of Western athletics, said Western historian Paul Madison. Besides women’s soccer and crew, WestSeattle Mariners IF YOU GO ern teams reaching the tournament were volleyball (NCAA region championship game); men’s socFri. Sept. 22 vs. Indians. Fan appreciation cer; men’s and women’s cross-country; men’s and night and postgame fireworks. Every fan takes home a poster, and there will be special women’s track and field (indoors and outdoors); activities throughout the night, followed by men’s and women’s basketball and men’s golf. the final Fireworks Night of the season. WEBSITE mlb.com/mariners
SEASON April 3–Sept 30
WOOD BATS, COMMUNITY FIXTURE BELLINGHAM BELLS
here’s a reason many sports novels are about baseball. It has a certain mix of Americana, sentimentality, and warmth that other sports lack. There is also a significant difference between watching the game on TV and physically attending a game. The floodlights, hot dogs, beer, sunset, and the sound of the catcher’s mitt all join to create the atmosphere of baseball. And the air at the Bellingham Bells game is infectious. Adding the nostalgia of a night at the ballpark, Joe Martin Field itself is historic. The Bellingham Bells are a collegiate wood-bat team, and have been playing here since 1999. Before that, a series of three minor league pro teams have called Bellingham home since 1973. The best-known team, the Bellingham Mariners, played from 1977–94 and featured future major league stars Ken Griffey, Jr.; Edgar Martinez; Dave Valle and Dave Henderson, among others. The leisurely pace of the outdoor summer sport is enhanced by welcoming warm evenings that encourage you to slow down and savor the action. The Bells draft their players just out of high school or one year into college. Several are Bellingham residents home from college for the summer. Some live with volunteer host families. The players have hopes of getting to the major leagues, so they are bringing their serious efforts to each game. The ambiance of a Bells game, like the ambiance of Bellingham, is friendly and communityfocused. There are a diverse group of fans spread out among the bleachers, the beer garden, and the grass hillside. There are the regulars who come to all the games, families of all sizes, locals, tourists,
© Alex Powell
WRITTEN BY MIKAYLA NICHOLSON
groups of high schoolers wandering through summer, young adults home from college, and elderly couples sporting all the team’s gear. Rachel Rohrbach has gone to several Bells games, and said she goes out of her way to see one when she’s back in Bellingham. “It’s friendly, and not too rowdy,” Rohrbach said. “It’s good for companies too.” Rohrbach said the company at her previous job sponsored activities at games. Rohrbach said she used to know the perThe players have hopes of son behind the mascot, getting to the major leagues, Dinger, The Bellinghamster. Every game, Dinger so they are bringing their plays games with the serious efforts to each game. kids in attendance. The hamster races kids across the infield, helps one lucky (or unlucky) blindfolded slugger find a rogue baseball on the field, and encourages the crowd to loosen their vocal chords for “Sweet Caroline.” A baseball game has a communal spirit. It can be enjoyed by those with any level of sports expertise. There is an even balance between wholesome family entertainment and serious engagement from the players. A Bells game is an affordable, familyfriendly activity, especially during the stretch of August when you may be running out of ideas to entertain your out-of-school kids. Baseball runs at a slower pace than other pro sports, but that doesn’t mean it’s low energy. The rhythm of the game allows for gathering and rapport in the crowd between friends, neighbors and families.
FROM FRED MEYER TO SEATTLE SOUNDERS ANNOUNCER NOW HAS “DREAMY CAREER”
© Dan Poss
WRITTEN BY BEN JOHNSON
© Jane Gershovich
he journey that took former Bellingham resident Matt Johnson to work for Major League Soccer’s Seattle Sounders started with a deep passion — for baseball. “It was my favorite sport by far. I was way into baseball,” Johnson said. If you’re a Sounders fan, you’ve probably heard Johnson doing play-by-play on television or the radio. While today he’s constantly traveling across the country with the club, Johnson spent his early twenties living in Bellingham and working at Fred Meyer on Lakeway Drive.
Broadcasting offered him a platform to be sarcastic, funny, and a bit of a smartass. He loved every minute of it. After graduating, Johnson took an internship at KJR Sports Radio in Seattle, where he worked for the next nine years, later moving on to produce radio for the Seattle Seahawks. When the Seattle Sounders called and offered him the play-by-play position in 2015, Johnson gladly accepted. The proposition was an incredible opportunity and challenge, as Johnson had no play-by-play experience. In the last two years, he has been working to create his own style on-air, while acting as an ambassador to the sport. As for the job broadcasting baseball? “It just never showed “As soon as I started getting up. It was like, I got a behind a microphone, I knew huge break working in that I found what I wanted to sports radio, so I started producing. It just never do the rest of my life.” materialized,” he said. That said, Johnson has been lucky enough to work for two sports franchises in Seattle that won championships during his employment. If he had worked for baseball’s Seattle Mariners, it would have been a different story. But it was his love of baseball that took him to “Really, my career has been pretty dreamy,” Edmonds Community College to pursue journalJohnson said. ism, where he wrote sports stories for the school’s newspaper. From that experience, he realized his dream job was to become a baseball announcer. Seattle Sounders IF YOU GO He left for the American School of Broadcast in Spokane with that goal in mind. Sun. Oct. 22, vs. Colorado Rapids. The “As soon as I started getting behind a microSounders will finish the regular season with phone, I knew that I found what I wanted to do three of four final matches at home, hosting the rest of my life,” Johnson said. (Full disclosure: Decision Day against Colorado. Johnson is this writer’s uncle.) WEBSITE soundersfc.com
SEASON March 4–Oct 22
ALL YOU SEE IS EMERALD AND GREEN WRITTEN BY ROBERT DUDZIK
uring any Sounders home game, you will find a rambunctious group of soccer supporters singing, dancing and chanting. They make up a sea of emerald and green, located at the south end of CenturyLink Field, that is hard most exhilarating place to be in the entire stadium. West to miss, whether you’re at the game or watching on TV. thinks so. They are the Emerald City Supporters, and if you “It’s like when you have your first kiss, that goose-bump don’t see them, you’ll hear them. One of the several fan feeling you have across your arms,” West said, “and that groups comprising the ECS is 542 Brigade, led by Bellfirst time you have that scary moment when you take a ingham’s Errien West, known to most as corner too fast on a dirt road, where you “Hooligan Ron.” West does double duty have a tingly-ness through your whole “It’s like when you have as a fan of his local club, Bellingham body. That’s what it is like to be in the your first kiss, that United FC. heart on a Cascadia Day.” goose-bump feeling ECS members pride themselves Cascadia Day, as West refers to it, is not only in their love of soccer and when the Seattle Sounders play either you have across your other local sports, but love for their the Portland Timbers or the Vancouarms... That’s what it community too, whether it is raising ver Washington Whitecaps. When these is like to be in the heart money or awareness for cystic fibrosis teams play together, the excitement or helping fund the Blaine-based Lions and tension between fans and players on a Cascadia Day.” Camp Horizon. The camp, founded by is palpable. Each team is fighting for the Lions Club, provides a recreational outlet for people the Cascadia Cup, awarded annually to the best team in with developmental disabilities. the Pacific Northwest. At Sounders games, the ECS area is not just a place Decked out in full green and blue regalia, the Emerald for fans to chant, drink and hardly ever sit down. It is City Supporters make themselves known to visiting teams a place for soccer fans to congregate, celebrate and root and supporters alike, screaming and singing at the tops of for their home team. But if you decide to stand with the their lungs so the opposing team and fans know exactly ECS group at a game, you might just find that it’s the whose house they’ve walked into.
WHERE TO WATCH
Buffalo Wild Wings
Whiskey’s Burger Bistro
6 Bellis Fair Pkwy., Bellingham
3101 Newmarket St., Bellingham
1304 12th St., Bellingham
Boston’s Restaurant & Sports Bar
Slo Pitch Grill & Casino
Aslan Brewing Company
Archer Ale House
70 Bellis Fair Pkwy., Bellingham
3720 Meridian St., Bellingham
1330 N. Forest St., Bellingham
1212 10th St., Bellingham
Boundary Bay Brewery & Bistro
The Bull Pen Sports Bar & Grill
1107 Railroad Ave., Bellingham
710 Marine Dr., Bellingham
1807 Dean Ave., Bellingham
701 Metcalf St., Sedro Woolley
Extreme Sports Grill & Pizzeria
Bob’s Burgers and Brew
4156 Meridian St. Bellingham
202 E. Holly St. #101, Bellingham
1138 Finnegan Way, Bellingham
708 Metcalf St, Sedro.Woolley
Photo by sounderbruce on Flickr
BELLINGHAM’S HOOLIGAN RON AND THE SOUNDERS
GREAT DEALS IN PRO SPORTS WRITTEN BY MIKAYLA NICHOLSON
family trip to see a pro team play can create lasting memories, be a fun way to spend time together, and time away from screens. However, it can drain your wallet by the time it’s over. Among mainstream pro sports, baseball swings in as the cheapest of the lot, at an average of $30 for one ticket. Still, that’s a spendy $208 for a family of four including drinks, parking, and souvenirs, according to Team Marketing Report. The Seattle Mariners are often cited as the worse deal in baseball, with no World Series ever, few prominent players, and still introducing a 7.8 percent ticket price hike in 2013. For the frugal fan, there are methods to get high-profile tickets to watch live pro sports for cheap. Scouting online early for deals, picking a game with a low-key opponent, and watching for teams that sell tickets at discounted rates for groups or early birds, and being conscientious about the teams you go to see. Below are options for those who want to see high-caliber pro teams play, but don’t want to break the bank.
Seattle Storm The Seattle Storm, Seattle’s Women’s National Basketball Association team, has tickets straight from their website starting at $15 for upper bowl seating. It’s a bargain to see a team starring last year’s rookie of the year and No. 1 draft pick, Breanna Stewart, along with veteran Sue Bird, considered among the best point guards in women’s hoops history. The Storm also features a great family atmosphere, group discounts and the BECU Early Saver Zone. The Saver Zone offers general admission seating for families, non-profits and community groups, starting at $10 a pop for groups of 20 or more. Key Arena, 305 Harrison St., Seattle Regular season: May–September | storm.wnba.com
© Jane Gersovich
Seattle Reign Another way to save on tickets is to follow sports with tickets that aren’t as high in demand as some of the big teams and thus don’t hike their prices as frequently. The Seattle Reign, Seattle’s pro women’s soccer league, are less expensive than seeing the Sounders, and an impressive team in their own right, with U.S. national team star Megan Rapinoe. Tickets on the team’s website start at $19 for upper grandstand seats, $25 for lower grandstand and $32 for premium seating. Memorial Stadium, 401 5th Ave. N., Seattle Regular season: April–September | reignfc.com
Seattle Mariners Even if The Seattle Mariners aren’t the best MLB deal in the nation, the team does feature several ticket specials right on their website, including food and drink packages. Individual tickets can be found from StubHub or SeatGeek for lower than the national average. The Mariners also offer discounts for seniors over 60 and college students with valid ID. There are also BECU Half-Price Nights on select nights in April, May, June and September, starting at $13. StubHub tickets start from $8, if you buy far in advance. Safeco Field, 1250 1st Ave. South, Seattle Regular season: April–September | mlb.com/mariners
Bob’s Burgers and Brew
Skagit River Brewery
Haley’s Sports Bar & Grill
8107 Guide Meridian, Lynden
404 S. 3rd St., Mt. Vernon
175 Spring St., Friday Harbor
314 Commercial Ave., Anacortes
Steakhouse 9 Bistro and Lounge
North Sound Brewing Co.
Chair 9 Pizza & Bar
115 E. Homestead Blvd., Lynden
17406 State Route 536,
80 1st St., Friday Harbor
10459 Mt. Baker Hwy., Deming
Mt Vernon, 360.982.2057
Glynn’s Shamrock Pub
Sports Keg Restaurant Lounge
Union Tavern - Local 902
Cask & Schooner Public
5309 Guide Meridian, Bellingham
1660 S. Burlington Blvd.,
902 Commercial Ave., Anacortes
House & Restaurant
1 Front St., Friday Harbor
Draft Pic’s Sports Bar and Grill
516 S. 1st St., Mount Vernon
112 N. Cherry St., Burlington
412 Commercial Ave., Anacortes
BREWS, FO OD, & FUN!
AT 13 MOONS Swinomish Casino & Lodging
Saturday September16th, 12pm–2pm Bellingham Alive presents Sips of the Season, a fantastic pairing event of local hand craft brews and fresh ﬂavors of the Northwest. Hosted by 13moons at Swinomish Casino & Lodge.
Tickets can be purchased online in advance or at the door the day of the event.
Ticket Price Also Includes: • Swag Bag • Live Raﬄe • Keepsake Glass Visit Bellingham Alive’s Facebook page or SipsOfTheSeason13Moons.eventbrite.com for info and tickets
HABITAT Home Remodel Tips and Tricks · Featured Home
San Juan Log Cabin Retreat WRITTEN BY MERI-JO BORZILLERI PHOTOGRAPHED BY BELATHÉE PHOTOGRAPHY
his striking home in the San Juan Islands started as a log cabin. A full overhaul, led by Bellingham interior designer Lisa Staton and client Kristina Gladstein, transformed it to a lighter, brighter vacation getaway that fits the quiet elegance of its surroundings, just off Roche Harbor. The original logs, whitewashed to create a freshness inside and out, help maintain the home’s historic charm. An addition, built in the back, provides room for modern conveniences like a laundry room, mudroom, large pantry and full bath. It’s the kind of place that’s airy in summer but cozy in winter, with an open feel whether occupied by a group big or small. Contractor | Tom Nolan, Island Shelter Co. … continued on next page
HABITAT Featured Home
At the heart of the kitchen is a large rustic island providing more counter space as well as room for many helping hands.
Wide plank floors provide a warm tone and balance the brightness of interior walls.
The furnishings are a combination of antiques, custom-made items, and vintage textiles paired with the clientâ&#x20AC;&#x2122;s Native American art collection.
Natural light pours in from numerous windows, adding to the cabinâ&#x20AC;&#x2122;s cheery, open feel.
PREMIER HOMES BIRCH BAY $17,868,000 | MLS# 969507
Arrive by land, sea or air to your estate; a private 66-acre compound on 1,575 ft. of pristine waterfront. A 12,000 square foot manse, carefully composed for graceful and comfortable gatherings. Add an airstrip, helipad, stables, or additional homes?
Michael Doyle WRE Midtown 206.669.0203 email@example.com michaeldoyleproperties.com
$748,000 | MLS# 1112222
Custom built NW contemporary home beautifully situated on Homestead Golf Course with sweeping golf course, pond, & mountain views. Extra spacious great room, dining area & gourmet kitchen perfect for entertaining, stunning wood lined vaulted ceilings with beams, floor to ceiling rock fireplace with timber mantle make a statement in this custom home. Elegant master suite & master bath, high end finishes throughout, even room for 5 cars.
Karen Timmer Windermere Real Estate 360.410.0848 karentimmer.com firstname.lastname@example.org
Samish Island $1,050,000 | MLS# 1084846
An ‘architectural gem’, high bank waterfront on serene Samish Island. Contemporary beach home w/sensitivity to ‘green products’ & rich finishes, 2,700 SF main living w/semi-attached guest home. Stunning grounds/ commanding views. 100’ private beach w/tidelands & shared tram to beach.
Leigh Zwicker Windermere Real Estate 360.333.9975 email@example.com
South Hill $579,000 | MLS# 1177029
Charming 1930 Tudor with beautiful curb appeal, great location, bay and city views. Four Bedrooms, a private terraced yard, off street parking, garage and workshop space! This South Hill classic maintains the charm of it’s era, enjoying a Bellingham bay view. Hardwood floors, 9 foot cove ceilings with crown moldings.
Mimi Osterdahl-Eggers 360.220.6787 firstname.lastname@example.org NWLivingRE.com
September 2017 73
SEMIAHMOO Home to the nicest neighborhoods in the Northwest! CONDO LIVING IS EASY
COZY ON THE COURSE!
5691 Sanderling Way | $389,000 1,826 sqft. | 2 Bed 2.25 Bath | MLS: 1134116
9009 Gleneagle Dr #13 | $455,000 1,750 sqft. | 2 Bed 2 Bath | MLS: 1165211
5661 Sanderling Way | $419,000 2,204 sqft. | 2 Bed 2.25 Bath | MLS: 1176471
STEPS FROM THE SHORE!
FULL OF CUSTOM FEATURES!
9535 Semiahmoo Pkwy #B305 | $895,000 1,972 sqft | 2 Bed 2.5 Bath | MLS: 1152420
9535 Semiahmoo Pkwy #B105 | $949,000 1,721 sqft | 2 Bed 2.5 Bath | MLS: 1157803
9535 Semiahmoo Pkwy #B301 | $979,500 2,077 sqft. | 2 Bed 2.5 Bath | MLS: 1161442
Whatcom County...Even when it rains, I shine! Managing Broker 360-815-4718 kathystauffer.com
Vancouver Blaine | Semiahmoo
Back at Home Western’s Carver Gym Renovation a Sight to See for Fans WRITTEN BY BEN JOHNSON | PHOTOGRAPHED BY ROBERT DUDZIK
fter undergoing an extensive and much-needed renovation costing $70 million and spanning two years, Sam Carver Gym at Western Washington University will re-open its doors — just in time for fall sports. Your first chance to watch a Western team play in the new gym will be on September 19, when Western women’s volleyball hosts NCAA Div. II rival Simon Fraser University. Events are open to the public, and feature a free shuttle from a convenient on-campus parking lot. After two years of playing “home” games at Whatcom Community College, Western’s volleyball and basketball teams will regain their home-court advantage following completion of the renovation that began in July 2015 with the intent to improve the structure’s stability, create a more coherent layout and add classrooms. Playing off-campus games doesn’t seem to have hurt Western much — it is coming off its most successful athletic year in a half-century, with both men’s and women’s hoops teams, along with volleyball, among teams advancing to regionals in the NCAA Div. II Tournament (see page 65). This summer, Whatcom Educational Credit Union signed a deal to sponsor the WECU Court at Carver Gymnasium. The agreement, which runs through 2022, will provide a donation of $50,000 annually to fund scholarships for student athletes. Although the project brought many design changes, longtime Western fans will still recognize parts of the original
complex. Today, Carver dons a new facade of sea-green glass panes beneath its iconic folded plate roof, creating a sunlit entryway to the gym. Some things haven’t changed much — the original brick walls on the gym’s north and south sides remain, and the physical education building still stands intact, tucked behind the gym. The renovation saw an overhaul of one of Western’s oldest complexes and faced unique design challenges. The physical education building was originally constructed in 1936, back when Western was a teacher’s college, known as the Washington State Normal School. As the school grew and became a four-year university, Western added buildings to the complex to keep up with the growing demand of the student body. The university constructed offices and three gyms in a 1960 addition, later dedicated to Western’s first athletics director, Sanford Carver, and more buildings were added. The result was a pieced-together facility in the middle of campus. Through the renovation, Western sought to unify Carver into one coherent complex while allowing elements of the historic buildings to shine through. To achieve this, workers removed add-on structures and focused on connecting the 1936 and 1960 buildings with an addition that runs along the west side of the gym. Both the facade and the structural addition were constructed from glass to keep the design simple, so it wouldn’t detract from the original buildings. The renovation also created a new garden courtyard on the gym’s west side. While many visit Carver for games in the gym, more than 300 classes and labs are taught in the facility each year, and the number of students using these facilities has been steadily growing. The renovation includes new classrooms and laboratories that will support 185 additional students each year. 516 High St., Bellingham 360.650.2583 | wwuvikings.com September 2017 75
GRAND OPENING! PREMIUM HONEY WINE
Fantastic Wine Selection Outdoor Seating Live Music Delicious Food
The Vault Wine Bar and Event Space 277 G Street, Blaine | 360.392.0955 www.thevaultwine.com
A modern, sophisticated interpretation of ancient mead. Enjoy a unique combination of environmentally friendly honey and history in our playful and subtle wines crafted artisanally in small batches. Come see what the “buzz” is about!
21113 16th Avenue, Langley BC Canada V2Z 1K3 604.510.2336 | festinalente.ca Hours: 11–6 Daily, May–Oct. Open Friday–Sunday, Nov.–April
DINE 8 Great Tastes · Dining Guide · Mixing Tin · Sip
Looking Beyond Just Flavor: Farm to Table in Fairhaven Lovitt Restaurant WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS
he atmosphere of the Lovitt restaurant welcomes you with dim lighting, large farm style furniture, and the smells of fresh sourdough, herbs and spices. Kristen and Norman Six opened the restaurant in March with a commitment to bringing farm-to-table eats to Fairhaven. “We feel like there has been a farmto-table movement but it hasn’t been accessible. It is good for people and American farms. We are trying to get people to crave” fresh food, Norman said. Lovitt restaurant brings the quality of farm to table without the typical high prices. Dinner entrees range from the $13 Lovitt burger to a $27 aged ribeye, and are often accompanied by homemade sauces and sourdough bread. … continued on next page
The enormous space, located in what was once The Fairhaven Pub, houses a bar that, along the east wall, reminds visitors of the space’s past. Settled between the bar and kitchen is the main seating area, decorated with bold art and plenty of seating. While the couple renovated for nearly six months, Kristen said most of the work was simply removing the layers of outdated decor. “It was the style to sort of cover everything up in the 80s. We just wanted to bring it back down to the concrete and wood,” she said. Now, the rustic environment is part of the entire Lovitt experience. While this is the couple’s first foray into the restaurant business in Bellingham, Lovitt originated in Chicago and moved to Colville, WA before settling here. Bellingham appealed to the young family because of the schools, ocean, and inviting artistic community, Kristen said. When the Colville farmhouse began feeling too snug with the addition of kids, it was time to look elsewhere. It was in Colville that Kristen and Norman began buying entire animals as a way of providing the best, most sustainable food for their customers. Buying entire animals at a time means the menu changes accordingly. “The changing-menu thing was difficult at first, but we’ve been doing it for 10 years now. It keeps things interesting,” Norman said. Strong relationships with farmers means high-quality ingredients and more powerful flavors. Probably the best example of the impact of fresh foods is the popularity of Lovitt’s liver dish. Many people stopped eating liver 15 or 20 years ago because animals’ poor diets were creating an unflavorful liver. However, that isn’t the case at Lovitt’s. “I’ve had an old woman cry over our liver. That was probably the highlight of my career,” Norman said. Beyond the American style savory dishes, the owners encourage visitors to stop by just for a cup of French press and a treat. Desserts like chocolate bonbons, salted caramels, and seasonal ice cream are made inhouse. While the menu changes seasonally, visitors will find a consistent quality and creative uses of local ingredients. Lovitt’s attention to detail reminds customers that eating is more than just a necessity. Norman and Kristen bring the respect and dignity to food that can easily be forgotten.
1114 Harris Ave., Bellingham 360.671.7143 | lovittrestaurant.com 78 NorthSoundLife.com
DINING KEY . . . . . . . . . . . . . . up to $9 . . . . . . . . . . . . . $10–19 . . . . . . . . . . . . $20–29 . . . . . . . . $30 or greater . . . . . . . . . . . . Breakfast . . . . . . . . . . . . . Brunch . . . . . . . . . . . . . . Lunch . . . . . . . . . . . . . Dinner . . . . . . . . . Family-Friendly . . . . . . . . . . . . . Takeout . . . . . . . . Outdoor Seating . . . . . . . . . . Reservations . . . . . . . . . . Happy Hour . . . . . . . . . New Review
13MOONS AT SWINOMISH CASINO & LODGE Seafood/Steak
12885 Casino Dr., Anacortes 360.588.3800, swinomishcasinoandlodge.com Located within the casino, 13moons is sure to catch your attention. Situated on the waterfront, 13moons has a warm and inviting lodge atmosphere. The menu offers a wide variety including first plates, entree salads, seafood, and steaks. We started our meal with generous pours of wine, then moved on to the roasted beet salad. I am always skeptical of this dish, as it needs to be just right, and they did not disappoint. The filet mignon was cooked to perfection and mouth-watering. This is a great choice for an evening out. You will walk away satisfied, and you’ll understand why it is becoming the go-to place for locals and visitors alike. ANELIA’S KITCHEN Polish
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. Owners Joe and Maureen Brotherton have stuck to their philosophy of taking good care of their visitors by providing world-class seafood and vegetarian dishes. Choose from breakfast, lunch, and dinner selections such as Huevos Rancheros with free range, organic over-easy eggs with black beans on griddled corn tortillas, Goat Cheese French Toast, or the Pan Roasted Troller Point King Salmon. PRIMA BISTRO French 201 1/2 First St., Langley 360.221.4060, primabistro.com A quintessential South Whidbey dining experience in the heart of Langley, Prima Bistro marries gourmet French cuisine and classic Northwest ingredients. Fried Spanish Marcona Almonds arrive steaming hot, glisteningly crisp and in a glory of flavor — and just in time a glass of Pinot Grigio. The selection of reds and whites offer options for connoisseurs of every stripe, along with a full bar. The Burgundy Snails in Herb Butter taste delightfully creamy, with an uncharacteristically soft, yet enjoyable texture. The Bistro Burger is a juicily grilled patty of Oregon beef, topped with a deliciously thick slice of melted white Cheddar; a burger made in heaven! For fabulous food, elegant ambience, and world-class views, be sure to visit the Prima on your next visit to Whidbey Island.
513 South 1st St., La Conner 360.399.1805, aneliaskitchenandstage.com A welcoming atmosphere, local food prepared with care, and great music make Anelia’s Kitchen & Stage a must-visit. The more than 25 house-infused Polish vodkas and myriad of local beers on tap will make you wonder why you didn’t visit sooner. Na zdrowie!
milled, organically-grown, whole grain and unbleached flour, the cafe aims to promote its local farmers and gratify your body in the process. Sit down for breakfast or lunch, or just order from the bakery and grab an espresso to go. From cream puffs to eclairs to gluten-free berry crisp to cinnamon rolls — the bakery more than satisfies your sweet tooth. On weekend mornings, there may be a wait. However, the food is worth it — with options ranging from omelets to hashes to focaccia sandwiches to burgers. Calico Cupboard will leave you full, but feeling homey, healthy, and happy. 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.
BASTION BREWING COMPANY American 12529 Christianson Rd., Anacortes 360.399.1614, bastionbrewingcompany.com On the Bastion Brewing Company menu you’ll find classic salads like Cobb and Garden, no fuss burgers that can be gussied up with an array of add-ons including roasted jalapeños, onion straws, pineapple, and crispy chicken wings drenched in your choice of sauce. I ordered a fried fish sandwich with a side of onion rings. The food arrived to my table quickly, impressively quickly. Even more impressive was the quality of this fast-made food. Hot, crispy onion rings accompanied the equally crisp fried fish. A soft bun held the sandwich together. Biting through the Pankocrusted exterior revealed a succulent, flaky fish filet. Sandwich toppings were meant to complement the fish: fresh lettuce, tomato, onion, tangy pickles, and unassuming melted Swiss cheese. Halfway through the soft bun gave way, turning my sandwich into a five-napkin sort of meal in the best way possible. CALICO CUPBOARD American 901 Commercial Ave., Anacortes, 360.293.7315 720 S. 1st St., La Conner, 360.466.4451 121-B Freeway Dr., Mount Vernon, 360.336.3107, calicocupboardcafe.com
GREEK ISLANDS RESTAURANT Greek 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 versatile 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. 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.
Since 1981, Calico Cupboard has been serving the purest, most heart-healthy, and high-quality ingredients. Made with freshly
September 2017 79
Waterfront Waterfrontdestination destinationrestaurant! restaurant!
The Black Cat Sangria in the Rain Great Great food food indoors indoors & & outdoors! outdoors!
Open7 7days daysa week Open a week at 11:30a.m. a. m. Lunch at 11:30 Happy Hour Daily and Dinner Daily at 5 p.m. Early Dinner Specials Happy Hour Daily and 3 to 6Dinner p. m. Specials 3 to 6 p.m. Early Catering • Events • Private Rooms • Business Meetings••Weddings Weddings•Rehearsal Meetings RehearsalDinners Dinners Bellingham Marina, 21 Bellwether Way 360.714 360.714 8412, 8412, Info@GiuseppesItalian.com GiuseppesItalian.com
New to Bellingham!
Buy any large pizza at regular menu price and get one of equal or lesser value
USE PROMO CODE: 4793k
INGREDIENTS Clear Creek Pear Brandy, Rene Barbier Catalunya Red Blend, lime, orange, pineapple, Sierra Mist, $8
erhaps the most appealing part of choosing The Black Cat (or Le Chat Noir if you’re feeling French) for an after work drink or two is the view from upstairs. Set on the second floor of the historic Sycamore Square building in Fairhaven, The Black Cat provides a romantic atmosphere coupled with Bellingham funkiness. The large interior offers a long bar with seating along the window-lined wall, where the views of the bay are the best. After taking a seat, check out the restaurant’s lengthy cocktail list. For something a bit unusual, try The Sangria in the Rain. The cocktail is almost as pleasant to look at as it is to drink. The purple sangria is served in an oversized wine glass and finished with a lime wedge. The Black Cat’s version of sangria is slightly less fruity than what you might be used to. Instead, the brandy keeps the flavor rich. The wine is a red blend, perfect for those who are less wine-inclined. And the layers of fruit flavor from the lime, orange, and pineapple pay homage to traditional sangria. 1200 Harris Ave., Ste. 310, Bellingham 360.733.6136 | blackcatbellingham.com
Offer expires 12/31/17 80 NorthSoundLife.com
craft cocktails - tasty bites - sweets
Salt & Vine
gallowayscocktail.bar | 360.756.2795
A Charcuterie Lover’s Paradise
1200 10th St Suite #102 Bellingham, WA
WRITTEN AND PHOTOGRAPHED BY EMILY BYLIN
hen a new artisan cheese, wine and charcuterie shop opens in your neighborhood, you say “Yes!” and go there immediately. Located on 6th Street in Anacortes just off Commercial, Salt & Vine is a prime location for a midday snack, or a stop after an evening stroll on the docks. There’s nothing quite like it in Anacortes, so it’s an exciting new addition for locals and out-of-towners alike. Deanna Brzeg and her husband Victor are the friendly owners, who recently moved to the Pacific Northwest from New Jersey. The couple ran an organic and natural foods shop, an Italian pasta shop, and dabbled in Indian food before moving crosscountry and trying their hand in the charcuterie world with Salt & Vine. An international cheese, wine and charcuterie shop, Salt & Vine offers the best of both worlds. It’s a boutique artisan grocery where you can sit down and enjoy the offerings, and then, if anything tickles your fancy, you can take some home with you to enjoy later.
The gourmet market selection is perfect for premium snacks on the go for a hike, picnic, or a day on the water. While some choose to grabn-go, others choose to stay a while. Salt & Vine offers a cozy, intimate environment for enjoying a date night or a happy hour with friends. Deanna and Victor are wonderful hosts — you can’t help but feel a bit spoiled. “You guys look like honey people,” Victor says as he brings out a tiny bowl of golden heaven to add to the already indulgent Charcuterie Plate. Throw in a five-year aged Gouda and an Argentinian Malbec, and it’s a hard place to want to leave. If you’re hosting a party or event, Salt & Vine can help. Pick up a custom cheese and charcuterie platter with all the amenities your guests could dream of. Deanna and Victor can help you hand-select an assortment that guarantees a succulent soiree.
For the latest from Bellingham Alive Magazine. Look for local events, news, contests, giveways and more!
913 6th St., Anacortes 360.293.2222 | saltnvine.com
September 2017 81
Chef Justin Hawkinson of Crave Catering Presented in association with: Judd & Black Appliance, Mount Vernon, Crave Catering, and BelleWood Acres WRITTEN BY MERI-JO BORZILLERI PHOTOGRAPHED BY DEAN DAVIDSON & ROBERT DUDZIK
uring Bellingham Alive’s August 3rd “Meet the Chef,” dinner demonstration, Crave Catering chef Justin Hawkinson chose “herb garden” as the theme of the evening. Those attending the event, held in the Judd & Black specialized test kitchen in Mount Vernon, could not have imagined the variety of ways herbs could be used — in summery drinks fortified by BelleWood Acres appleinfused spirits; in a creamy hummus appetizer and flavorful eggplant; with halibut; and yes, even in dessert cookies. “Everyone has access to fresh herb, or maybe your neighbor just has too much mint and you need to borrow some,” said Hawkinson. The Tarragon and White Bean Hummus with Local Crudite delivered a light, fresh start, with creamy hummus blended with mint tarragon, garlic oil and sesame seed, refreshingly paired with a Dill Cucumber Gin Fizz, starring BelleWood Gin. The apple-infused gin drink was clear and tickled the tongue, leaving a hint of dill. The second course’s Ratatouille “Pizza” was glutenfree and not really a pizza. It was, however, a revelation: breaded eggplant, zucchini, and rustic marinara that delivered surprising crunch and crispness without losing the eggplant’s mild essence. The trick, said Hawkinson, is salting the sliced
eggplant and letting it rest for 30 minutes to draw out some of the vegetable’s water, and a three-step breading process (flour, egg, rice panko). Deep-frying sears the breading. A Caprese Bloody Mary sipped from a rim crusted with celery salt and lemon pepper brought a spicy jolt to the lips and tongue. The main course, Fresh Smoked Wild Caught Halibut with Parsley Gremolata, showcased a purposely on-the-dry-side halibut — the better to absorb the smoker’s apple woodchips. The gremolata brought a sweet parsley and lemon-garlic kick. A refreshing Basil Infused Summer Lemonade with BelleWood “Bruce” — brandy and juice (apple cider) — added more herbal freshness. Hawkinson’s most creative effort of the evening was three Fresh Herb Shortbread cookies — one each of lavender, rosemary and mint. Accompanying the buttery, melt-in-yourmouth cookies was the soothingly warm Toddy de Vie, oddly comfortable on a humid summer night. BelleWood’s preaged (clear) apple brandy, infused with mint and ginger, left an aromatic tingle. We’d like to thank Hawkinson and Crave Catering, along with Judd & Black and BelleWood Acres, for a memorably tasty evening. If you’re interested in future Meet The Chef events (by invitation only), please register on our invite list at northsoundlife.com.
First Course Tarragon and White Bean Hummus with Local Crudité Dill Cucumber Gin Fizz with BelleWood Gin
Second Course Ratatouille (Pizza) (GF); Breaded Eggplant, Zucchini, and Rustic Marinara Caprese Mary with BelleWood Vodka; Mozzarella, Basil, and Prosciutto Garnish
Third Course Fresh Smoked Wild Caught Halibut with Parsley Gremolata, Rosemary Salted Baked Potato Basil Infused Summer Lemonade with BelleWood “Bruce”
Fourth Course Fresh Herb Shortbread with Mint Infused Whipped Cream Toddy de Vie; BelleWood Eau de Vie Infusion with Mint and Ginger
Salmon and Wine WRITTEN BY DAN RADIL
ne of the great things about living in the Pacific Northwest is the availability of fresh, local seafood. Penn Cove mussels, oysters from Taylor Shellfish, and Puget Sound salmon are just a few of the many possibilities. Salmon is an especially prized local treat, and the proper wine pairing with this rich seafood can make a good thing taste even better. Preparation method is always the key to determining a reasonable food/wine pairing, and because salmon can be prepared in so many ways, it opens the door to a myriad of possible wine choices… from red to white and points in between. Where to begin? Salmon is oily, high in protein, and packed with Omega-3 fatty acids that make it a borderline-opulent seafood. Choosing a wine to serve with it, or any food for that matter, should start with an easy-to-follow, “complement versus contrast” food preparation guideline. When the salmon is prepared simply, such as baked, poached or topped with Beurre blanc, try a big, flavorful white wine such as Chardonnay, Viognier, Roussanne, or Marsanne to complement the food. These wines make perfect complementary selections because their full-bodied, viscous qualities mesh beautifully with the richness of the fish. If contrasting the food with the wine, high-acid white wines such as Riesling, Pinot Gris, and Sauvignon Blanc, or high-acid reds like Gamay or Pinot Noir make excellent salmon-pairing options. The combination works because the wine’s acidity cuts through the fat content of the fish, allowing you to taste the distinct flavor characteristics of each. Try these wines with a grilled, pan-seared or herbencrusted salmon entrée. And don’t forget to include Champagne, sparkling wine and Rosés in the “contrast category” as well. Many of these wines are produced in a brighter, leaner style with crisp acidity, so they also make excellent choices to contrast and serve with salmon mousse, smoked salmon or even a creamy salmon chowder. Complementary Matches Seattle winemaker Andrew Latta is doing an amazing job at Latta Wines, producing wines that are scoring 90+ point ratings and earning a reputation for being stylish, sexy, and cellar-worthy. His Latta Wines 2013 Roussanne (about $30) continues to drink beautifully, with white flower aromatics, tropical fruit flavors, and a rich, lengthy finish with big mouthfeel that also suggests a trace of minerality. It’s a natural to pair not only with salmon, but other seafood including lobster, crab, and halibut. 84 NorthSoundLife.com
The Rotie Cellars 2016 Southern White (about $32) is another terrific, salmon-friendly wine choice from winemaker Sean Boyd. This Rhone varietal blend of Viognier, Roussanne, and Marsanne explodes with complex flavors and aromas of stone fruits, pear, starfruit, and honeysuckle that melt into a big, round finish with notes of almond and marzipan. The wine earned double gold honors at this summer’s Bellingham Northwest Wine Festival and can be found at the winery’s tasting rooms in Walla Walla and Seattle. Chardonnay and salmon are frequently served together and the Stoller Family Estate 2016 Chardonnay (about $25) should work well as a nice juxtaposition between the complementary and contrasting elements of taste of the food and wine. This Oregon Chardonnay initially offers Golden Delicious apple flavors to match the richness of the salmon, then transitions into leaner tastes of lemon and citrus as a contrast to this or other seafood such as cod, snapper or halibut. An interesting side note: the wine is virtually colorless, without taking anything away from its flavor content. Sharper Contrasts The Two Mountain Winery 2016 Riesling (about $15) from winemaker brothers Matt and Patrick Rawn in Washington’s Rattlesnake Hills Appellation is, quite simply, a winner. Crisp apple, lemon chiffon, and perfectly balanced acidity make this a great choice to serve with salmon. An added bonus: the wine’s gentle sweetness offers a nice contrast to any seafood that’s prepared a bit on the spicy side. Newberg, Oregon’s Rain Dance Vineyards continues to impress with its 2016 Nicholas Vineyard Estate Rosé (about $22). This vibrant, expressive rosé is comprised of 100-percent Pinot Noir and opens with pie cherry and green watermelon flavors that are capped with zingy lime zest. The wine’s laser-sharp acidity should easily cut through the fat content of any salmon dish for a tasty food/wine flavor contrast. Bright, snappy, and perfectly pink, the Kim Crawford 2016 Rosé (about $17) also offers a high-acidity profile that should pair nicely with salmon. Sourced from New Zealand Merlot grapes, it features a base of fragrant strawberry flavors as the centerpiece for an edgier, dry finish of rhubarb, cranberry, and red cherry. It’s a crowd-pleasing rosé that looks good, tastes good, and is affordably priced. Many consider Pinot Noir to be the best red wine to serve with salmon, and, if so, the Durant Vineyards 2014 LaCasita Pinot Noir (about $60) may be the best of the best. This amazing Willamette Valley Oregon Pinot is darker than you might expect, with black cherry and berry flavors and underlying accents of fennel and anise. Surprisingly tight to begin, a bit of aeration will allow the wine to open up and pair beautifully with barbequed or grilled salmon with a light char. It’s an exceptional choice for an exceptional Northwest seafood.
SALT & VINE French 913 6th St., Anacortes 360.293.2222, saltnvine.com An international cheese, wine and charcuterie shop, Salt & Vine offers the best of both worlds. It’s a boutique artisan grocery where you can sit down and enjoy the offerings, and then, if anything tickles your fancy, you can take some home with you to enjoy later. Salt & Vine is a prime location for a midday snack, or a stop after an evening stroll on the docks. While some choose to grab-n-go, others choose to stay a while. Salt & Vine offers a cozy, intimate environment for enjoying a date night or a happy hour with friends. SEEDS BISTRO Regional NW 623 Morris St., La Conner 360.466.3280, seedsbistro.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 rotating with the seasons. The macaroni and cheese features Northwestfavorite Cougar Gold cheese with a butter-crumb 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.
WHATCOM AVENUE BREAD Deli Downtown Cafe: 1313 Railroad Ave., Bellingham, 1135 11th St., Bellingham 2301 James St., Bellingham 444 Front St., Lynden 360.715.3354, avenuebread.com With several convenient locations in Bellingham and a location in Lynden, Avenue is one of Bellingham’s favorite lunch spots. Fresh ingredients make these sandwiches unusually good — the bread is made in-house, and the vegetables and meat are all of the highest quality. Avenue also offers one of the freshest, best breakfast sandwiches around — the Eggenue. B-TOWN KITCHEN AND RAW BAR Seafood, American
714 Lakeway Dr., Bellingham 360.671.1101, fourpointsbellingham.com If fresh shellfish is your gastronomic highlight, you’re in the right place at B-Town Kitchen, in the former Poppe’s 360 space. The Seafood Tower for Two ($55) offers plenty to sample; items from the Small Plates menu, like thick hand-sliced strips of Calamari Steak ($12), make terrific appetizers or adult beverage-worthy snacks. For an entrée, the Double R Ranch Ribeye Steak (22ounce $42, 11-ounce $26), is sauced with Oyster Mushroom demi-glace, and served with sides of fresh seasonal vegetables and togarashi red potato mash. CAFE VELO Coffeehouse, Deli 120 Prospect St, Bellingham 360.392.0930, cafe-velo.cc Cafe Velo is a European-inspired Cafe with a twist — in addition to serving fresh espresso, the cafe also houses a bike shop. This is not just a place to quickly grab a bite or a beverage, it is a place with a clear sense of community. With plenty of outdoor seating — and bike racks — customers can enjoy their beverages in the summer sun. There is a straightforward menu of six
Vintner Dinner Series September 8, 5:30 p.m. Come for an evening of decadent food expertly paired with wine from Cote Bonneville Estate Wines from Sunnyside, Washington. With a seasonally inspired menu, the taste of summer will follow you through every bite. Semiahmoo Resort 9565 Semiahmoo Pkwy., Blaine semiahmoo.com
Chuckanut Cracked Crab Dinner Cruise September 8, 6:30 p.m. Set sail for an evening of cracking crab while sailing through the San Juan Islands. This evening tour includes a full bar with a selection of Northwest beer, wine and mixed drinks. All ages are welcome on this sunset cruise. Bellingham Ferry Terminal 355 Harris Ave., Bellingham whales.com
Bellingham Bay Oktoberfest Cruises September 22 and 23, 6:30 p.m. Come out for an evening of beer tasting on the Victoria Star 2. Hosted by Boundary Bay Brewery and featuring two other Northwest brewers, this cruise takes you in and around Bellingham and Chuckanut Bay. Sailors must be 21 years of age or older. Bellingham Ferry Terminal 355 Harris Ave., Bellingham whales.com
Sedro-Woolley Brewfest September 23, 2 p.m. Featuring beer from seven local breweries, come out and taste what Pacific Northwest beer is all about. This evening includes live music from Mama Dirty Skirt and proceeds from the event benefit the Helping Hands Food Bank. Heritage Hammer Square 118 Ferry St., Sedro-Woolley swbrewfest.com
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sandwiches, all named after the owner’s favorite climbs from bicycle racing. As for thirstquenchers, there are four rotating taps, five house wines, and espresso-based coffee.
lovitt restaurant Slow Food • Good Food •Real Food
CULTURE CAFÉ Eclectic
210 E. Chestnut St., Bellingham 360.746.6558, kombuchatown.com
Lunch, Dinner, Happy Hour
Now Serving brunch
This inviting, comfortable place has been known for years for its kombucha. All the items are prepared in-house with the exception of bread, which is made by Bow-based Breadfarm. Culture Café’s menu reflects a great deal of care and integrity. Culture Café is a come-as-you-are restaurant serving fantastic food, with friendly and helpful employees.
Saturday & Sunday 10-3
1114 Harris Ave., Fairhaven 360.671.7143| lovittrestaurant.com
Locations in Bellingham, Lynden, & Everson!
4260 Cordata Parkway #107 Bellingham | 360.756.5055 Friday & Saturday 11am - 12pm | Sunday - Thursday 11am - 10pm
FILLING STATION American 1138 Finnegan Way, Bellingham 360.715.1839, fillingstationnw.com The 1950s vibe resonates within the walls of this all-American burger joint. From the antique gas pump to the car memorabilia lining the restaurant, The Filling Station is Fairhaven’s newest go-to spot to satisfy your hunger. With names like The Chevy Pickup, The Mustang, and the Thunderbird, the menu provides different burger selections along with appetizers like Dip Sticks (deep-fried zucchini strips), Hot Rod (footlong hot dog), or the Junkyard (classic, onion, and tire fries).
Beautiful waterfront views on a spacious deck. House made pizza, salads and focaccia with wonderful desserts. Come and enjoy Deer Harbors gathering place for great food, beer and wine. Island Pie 11 Jack and Jill Place Deer Harbor, WA 98245 360.376.2505 | myislandpie.com
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FIRESIDE MARTINI & WINE BAR Eclectic/Bar 416 W. Bakerview Rd., Bellingham 360.738.1000, firesidemartini.com Fireside is out to make a name for itself. By using fresh, local ingredients, and a menu that changes on an almost daily basis (based on what’s fresh at the market that day), the Fireside has a lot to offer the casual diner and those more focused on detail. The Fireside claims to have the largest “by the glass” wine selection in Bellingham, none of which are served anywhere else in the area. Cocktails are based on in-house infusions of spirits and it’s a collection found only at Fireside. Beer options range from local to obscure to international. The decor in Fireside is welcoming and intimate, with couches and armchairs throughout the lounge. GIUSEPPE’S AL PORTO Italian 21 Bellwether Way, Bellingham 360.714.8412, giuseppesitalian.com
Giuseppe’s Al Porto Ristorante provides an enhanced dining experience to its customers, including outside seating that provides diners with the joy of eating by the water and taking in the sights of beautiful Bellingham Bay. The classic Italian dining that earned Giuseppe’s the reputation as the finest Italian restaurant in Bellingham is still going strong. Whether you try the chicken marsala, happy hour specials or three-course, early-dinner specials, your mouth
will water. Daily specials and the full menu include meat specialties, fresh seafood, and authentic Italian pastas.
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.
In this gluten-free edition, the following selections have made it past our taste bud test and into our top eight this issue. Step out and give them a try. You won’t be disappointed.
JALAPEÑOS MEXICAN GRILL Mexican 1007 Harris Ave., Bellingham, 360.656.6600 501 W. Holly St., Bellingham, 360.671.3099 2945 Newmarket Pl., Bellingham, 360.778.2041 jalapenos-wa.com Jalapeños Mexican Grill lures you in with promises of a cheap lunch special. But after looking at the menu, you’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 salsa flavors 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 the “Big Momma” alone is proof that Jalapeños doesn’t play around with their drinks. The glasses are huge, and the drink is good to the last drop.
KURUKURU SUSHI Japanese/Sushi 11 Bellwether Way, Bellingham 360.392.8224, kurukurubellingham.com KuruKuru 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 are also offered. If you don’t see something you like, the chefs behind the counter will gladly make something for you.
Gluten Free Angel’s Cafe and Bakery serves a glorious Breakfast Sandwich — the fluffiest gluten-free biscuit with egg and cheese and your choice of bacon, sausage, ham or double-egg. The B“HAM” burger from Fiamma Burger with a soft and light gluten-free bun will rock your world along with a beef patty topped with cheese, prosciutto, egg, shoestring potatoes and smoky sauce.
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At Brandywine Kitchen, the reasonably priced Mac & Cheese is made with quinoa pasta, roasted leeks, sharp cheddar, jack and parmesan cheeses, with a toasted almond crust.
Giuseppe’s Italian Restaurant offers their pasta gluten-free upon request. Check out the Spaghettini alla Bolognese made with homemade ragout of beef, pork and Hempler’s sausage.
If you’re looking for a light appetizer, Skylark’s Hidden Cafe has gluten-free Brazilian Cheese Puffs with a crispy crust, chewy cheddar center and green chili sauce.
Adrift offers a bargain of a dessert with the gluten-free and vegan Chocolate Coconut Mousse, made with bittersweet Guittard chocolate, whipped coconut milk and flavored with ginger. Shambala Bakery and Bistro provides a vegetarian and gluten-free menu including the Cheesebread on an open-face, half baguette with cheese and pesto.
The Cask and Schooner in Friday Harbor has a gluten-free, house-made Shepherd’s Pie with slow braised lamb and finished with a crispy mashed potato crust.
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Featured Events · Listings · The Scene · Final Word
City and Colour SEPTEMBER 28, 9 PM
I © Vanessa Heins
nternational musician Dallas Green, better known by his stage name of City and Colour, heads to the Mount Baker Theatre for one of the last shows of his U.S. Tour. The Canadian singersongwriter is known for his powerful vocals and lyrics, and recently released his fifth studio album titled “If I Should Go Before You,” which reached No.1 on Canadian charts. The event will be one you won’t want to miss. Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080 | mountbakertheatre.com
HEALTH AND WELLNESS PARK-TO-PEAK RUN SEPTEMBER 9, 9:30 AM
Park-to-Peak Run is back for a second trip up to Little Mountain in Mount Vernon. The race is open to kids and adults alike, and begins at Hillcrest Lodge. All proceeds will go to the Skagit Symphony. Hillcrest Lodge 1717 S. 13th St., Mt Vernon 360.848.9336 | skagitparktopeak.com
SPECIAL EVENTS BEACH BARBECUES AT SEMIAHMOO RESORT SEPTEMBER 1–2, 5:30 PM
Join the final two nights of live music, epic sunsets, and barbecue at Semiahmoo. This weekend features musical guests Lord Knapp and The Replazmentz and delicious food hot off the grill. The event is fun for the whole family, and kids under five get in free. Semiahmoo Resort 9565 Semiahmoo Pkwy., Blaine, 360.318.2090 | semiahmoo.com
WHATCOM COUNTY FOOD FEST SEPTEMBER 8–10, VARIOUS TIMES AND LOCATIONS
Whatcom County Food Fest means food, libations and festivities at various locations around the county. The fun begins on September 8 with a cocktail and spirits tasting at Bellewood Acres, and then tours local farms the following two days. Bellewood Acres 6140 WA-539, Lynden 360.318.7720 sustainableconnections.org CASCADIA SKILLSHARE AND BARTER FAIR
SKAGIT FLATS MARATHON
DEER HARBOR WOODEN BOAT RENDEZVOUS AND RACE
SEPTEMBER 10, 8 AM
SEPTEMBER 4–6, NOON
Join the 40th annual Skagit Flats marathon and half-marathon for a chance to qualify for the 2018 Boston Marathon. The race is one of the flattest qualifiers in the state, and money benefits local high schools.
The Rendezvous and Race is a celebration of wooden oar, power, sail, and steam boats, and includes a potluck on the dock. Wooden sailboats will race on Tuesday, Sept. 5 starting just south of Deer Harbor Marina.
Burlington-Edison High School 301 N. Burlington Blvd., Burlington 360.982.2934 skagitflats.skagitrunners.org
Deer Harbor Marina 5164 Deer Harbor Rd., Deer Harbor 360.376.3037 woodenboatsocietyofthesanjuans.org
SEPTEMBER 16, 8:30 AM
SEPTEMBER 7–10M, 11 AM
The third-annual Homestead 15 hosts a 5K and 15K race through downtown Lynden. Refreshments and prizes will be given away at the finish line, and all proceeds will benefit Cornerstone Christian School in Lynden. Homestead Fitness 115 E. Homestead Blvd., Lynden 360.354.1196 | homesteadfitness.com
Head over to Saint Sophia Greek Orthodox Church for three days of all things Greek. The festival will include plenty of food and live music, rain or shine. Admission and parking will both be free at the event.
SEPTEMBER 16–17, ALL DAY
Short classes, workshops, and handson demonstrations on a variety of topics, including self-reliance, health and wellness, and emergency preparedness — all meant to better oneself. The event is family friendly, and camping is available. Lookout Arts Quarry 246 Old Hwy 99 N., Bellingham 360.303.4536 | cascadiaskillshare.org TEDX SAN JUAN ISLAND SEPTEMBER 23, 9:30 AM
BELLINGHAM BAY MARATHON SEPTEMBER 24, 6:45 AM
This marathon, half-marathon, and 5K for runners and walkers starts at Lummi Nation School and ends in downtown Bellingham. Live music, food, and a beer garden will be at the finish line, and proceeds benefit Whatcom County youth non-profit organizations. Lummi Nation School 2334 Lummi View Dr., Bellingham 360.594.1193 bellinghambaymarathon.com 90 NorthSoundLife.com
Saint Sophia Greek Orthodox Church 510 E. Sunset Dr., Bellingham 360.734.8745 | bellinghamgreekfest.org
TEDx is an independently organized TED event featuring live talks and TED videos with the goal of inspiring others to make a difference in their community. The event is held in the San Juan Community Theater, and features a fully catered lunch. San Juan Community Theater 100 2nd St. N., Friday Harbor 360.378.3210 | tedxsanjuanisland.org
DRIVE FOR THE ARTS
WILLY WONKA AND THE CHOCOLATE FACTORY IN SMELL-O-VISION
SEPTEMBER 8, 1 PM
SEPTEMBER 23, 2 PM
The fourth annual Drive for the Arts is a “best of four shots” golf tournament and auction, complete with dinner and prizes. The drive benefits community theatre in Skagit Valley and is open to players of all skill levels.
Forte chocolates and the Pickford Film Center present the classic 1971 film for one night in September. Treats bags supplied by Forte Chocolates will be sold in the lobby with a chance to win free chocolate for a year.
Avalon Golf Links 19345 Kelleher Rd., Burlington 360.428.5972 | lincolntheatre.org
Pickford Film Center 1318 Bay St., Bellingham 360.738.0735 | pickfordfilmcenter.org
Realtor® | Windermere-Whatcom 360.393.5826 email@example.com
Your Relocation Sp ecialist Realtor of the Year 2016 Whatcom County Association of Realtors – 2015 President
ECA SPECIAL ENGAGEMENT
THE FOUR TOPS
Saturday, September 30, 2017 | $54–$89 This American vocal quartet from Detroit, Michigan, helped to define the city's Motown sound of the 1960s. The group's repertoire has included soul music, R&B, disco, adult contemporary, doo-wop, jazz, and show tunes. In 1990, with 24 Top 40 pop hits to their credit, the Four Tops were inducted into the Rock & Roll Hall of Fame.
Thursday, October 5, 2017 | $19–$49 This Canadian singer, trumpeter, and songwriter is described by The Wall Street Journal as one of the “most versatile and imposing musicians of her generation.” Elite jazz chops, artfully mixed with worldly rhythms and contemporary songwriting, result in a sophisticated pop sound closely resembling Michael Bublé, Diana Krall, and Harry Connick Jr.
ECA SPECIAL ENGAGEMENT
AN EVENING WITH RANDY NEWMAN Thursday, October 12, 2017 | $49–$84
With songs that run the gamut from heartbreaking to satirical, Randy Newman creates musical masterpieces widely recognized by generations of audiences. His honors include 6 Grammys, 3 Emmys, 2 Academy Awards, and a star on the Hollywood Walk of Fame. 10% discount for Seniors 62+ & Military on events presented by ECA!
ec4arts.org | 425.275.9595 410FOURTHAVENUENORTH EDMONDSWA98020 Marketing & promotion of Edmonds Center for the Arts is made possible, in part, by assistance from the Snohomish County Hotel-Motel Tax Fund.
360.734.6080 MountBakerTheatre.com Mount Baker Theatre is a 501(c)(3) non-proﬁt dedicated to the performing arts.
VISUAL ARTS THE TRIP TO SPAIN SEPTEMBER 1–7, TIMES TO BE ANNOUNCED AT PICKFORDFILMCENTER.ORG
The Trip to Spain will appear on the big screen once again at the Pickford Film Center for a week of delightful deadpan comedy. The film follows Steve Coogan and Rob Bryden as they sample the best food Spain has to offer. Pickford Film Center 1318 Bay St., Bellingham 360.738.0735 | pickfordfilmcenter.org JURIED ART EXHIBITION AND AWARDS AT WHATCOM MUSEUM’S LIGHTCATCHER SEPTEMBER 1–10, WED.–SUN. NOON–5 PM
Head to Whatcom Museum for the final few days of this exhibition, which showcases 60 artworks from artists around the country. The work
displays interpretations of the theme “drawing practice.” Lightcatcher Museum 250 Flora St., Bellingham 360.778.8930 | whatcommuseum.org WILD AND SCENIC FILM FESTIVAL: AT THE EDGE
day of free admission called Museum Day Live. Tickets are available to download after August 25, and grant free entry to a ticket holder plus one guest. Whatcom Museum 121 Prospect St., Bellingham 360.778.8930 | whatcommuseum.org
SEPTEMBER 22, 6:30 PM
Orcas Center and the San Juan Preservation Trust present a night of films revolving around the theme of “At the Edge.” The festival is run by activists, for activists, and will be taking place across the country. Orcas Center 917 Mt. Baker Rd., Eastsound 360.376.2281 wildandscenicfilmfestival.org SMITHSONIAN MAGAZINE MUSEUM DAY LIVE SEPTEMBER 23, 10 AM
Whatcom Museum and the Bellingham Railway Museum will participate in a
CLASSICAL THE SECRET GARDEN SEPTEMBER 1–3, VARIOUS TIMES
WWU’s Department of Theater and Dance present The Secret Garden, the classic children’s story, at the Performing Arts Center mainstage. Talented singing actors will guide you through three nights of enchantment to close out the Western Summer Theater series. Performing Arts Center 516 High St., Bellingham 360.650.6146 | cfpa.wwu.edu
W H A T C O M ARTIST STUDIO TOUR
First 2 weekends in October ✽ Oct. 7,8 & 14,15 A FREE Self-guided Art Tour Guidebooks available in businesses and restaurants throughout the county. Many studios are open all year long. Call individual artists to schedule a visit.
Opening the studio doors of Whatcom County artists for twenty-three years.
COME SEE WHERE CREATIVITY BEGINS! For more info: studiotour.net facebook.com/WhatcomArtistStudioTour 92 NorthSoundLife.com
OCT 7,8 & 14,15
An Epic & Enchanting Fairytale Collision OCT 27 – NOV 19, 2017
Broadway’s Smash Hit JAN 5 – 28, 2018
The Pulitzer Prize-Winning Battle of Wits MAR 2 – 25, 2018
World Premiere Musical
A Funny & Moving Modern Fable APR 27 – MAY 20, 2018
The Broadway Musical
“You Can’t Stop the Beat!” JULY 6 – 29, 2018
Subscribe and See 5 Shows for the Price of 4! (425) 257-8600 EVERETT I VILLAGETHEATRE.ORG
SPONSORED IN PART BY:
FARM TUNES AT BELLEWOOD ACRES FRIDAYS IN SEPTEMBER, 6 PM
SALSA NIGHT AT CAFE RUMBA SEPTEMBER 2, 9:30 PM
Cafe Rumba hosts introductory dance lessons for a mix of fun Latin rhythms in the Peruvian sandwich shop, including salsa, merengue, bachata, and reggaeton. The class is open to all ages, and beer and wine will be available. Cafe Rumba 1140 N. State St., Bellingham 360.746.8280 | caferumbabham.com
BelleWood Acres’ summer music series continues every Friday in September with five great bluegrass, jazz, and folk bands. This month includes country jammers Lost at Last and closes out with the Downtown Mountain Boys. BelleWood Acres 6140 WA-539, Lynden 360.318.7720 | bellewoodfarms.com ANDRE FERIANTE SEPTEMBER 30, 7:30 PM
PEE WEE ELLIS FUNK ASSEMBLY SEPTEMBER 18, 7:30 PM
Pee Wee Ellis will bring 55 years of experience as a composer, saxophonist, and band leader to the Lincoln Theatre for a truly special night of music. Ellis’ accolades include playing jazz, funk, and everything in-between alongside James Brown and Van Morrison.
Guitarist and composer Andre Feriante’s career began in Rome in 1979, and has since taken him across the world. His blend of classical, flamenco and Brazilian guitar playing will be showcased live at the Conway Muse. The Conway Muse 18444 Spruce St., Conway 360.445.3000 | conwaymuse.com
Lincoln Theatre 712 S 1st St., Mt Vernon 360.336.8955 | lincolntheatre.org
THE ADDAMS FAMILY MUSICAL
VARIOUS DATES BEGINNING SEPTEMBER 21
SEPTEMBER 15–16, 8 PM
The Addams Family have grown up in this original musical, and young Wednesday Addams has fallen in love with a sweet young man from a respectable family. Join the fun in this new take on a classic family.
R&B singer Aaron Neville of the Neville Brothers will perform his soulful solo work for two nights at the Skagit Valley Casino. The 75-year-old’s solo performances depart from his history of funk and delve into personal, powerful ballads.
Claire VG Theatre 655 Front St., Lynden 360.354.4425 | clairevgtheatre.com
Skagit Casino Resort 5984 Darrk Ln., Bow 360.724.7777 | theskagit.com THE REFLECTIONS OF MICHAEL SEPTEMBER 30, 8 PM
SAWYER BROWN SEPTEMBER 16, 7:30 PM
Sawyer Brown heads to the Mount Baker Theatre for a night of highenergy entertainment. The group has played since the 1980s, and boasts over 4,500 live performances. Mount Baker Theatre 104 N. Commercial St., Bellingham 360.734.6080 mountbakertheatre.com
Michael Jackson, the King of Pop, lives again through stylists in a show featuring live vocals, singers and dancers replicating the superstar’s music, look and choreography. Relive the days when Jackson thrilled and dazzled with a musical journey that takes us through his remarkable number of hits, delivered with an inimitable style we can’t forget. Silver Reef Hotel, Casino, Spa Haxton Way at Slater Rd., Ferndale 866.383.0777 | silverreefcasino.com
OUT OF TOWN SEATTLE BACON EGGS AND KEGS BOOZY BREAKFAST SEPTEMBER 9, 11 AM
Bacon and Kegs is a massive brunchfest at CenturyLink Field’s North Plaza in Seattle. The event features a 30-foot bloody mary bar, drinks from 40 breweries and cideries, and plenty of brunch food. CenturyLink Field North Plaza 800 Occidental Ave. S., Seattle baconeggsandkegs.com NEW ORLEANS FOOD AND FUNK FESTIVAL SEPTEMBER 29, 6 PM
Southern-inspired chefs and musicians will join forces to bring the taste and sounds of New Orleans to the Emerald City. Jambalaya, crawfish, and fried alligator are just a few of the tastes to look forward to. WaMu Theater 800 Occidental Ave. S., Seattle 206.381.7848 neworleansfoodandfunkfest.com
VANCOUVER SALMAN RUSHDIE IN CONVERSATION SEPTEMBER 19, 7:30 PM
Salman Rushdie presents and discusses his latest epic, “The Golden House,” at this special event in association with the Indian Summer Festival. The event is presented by the Vancouver Writer’s Fest. Chan Centre for the Performing Arts 6265 Crescent Rd., Vancouver 604.822.9197 | chancentre.org OFF-KEY: THE IMPROVISED MUSICAL SEPTEMBER 2, 10:30 PM
Off-Key is an original musical performance, but with a twist. Performers will sing based on audience suggestions, and everything is improvised. The show is different every time, so you never know what to expect. Havana Theatre 1212 Commercial Dr., Vancouver 604.253.9119 | havanarestaurant.ca
Bellingham Northwest Wine Festival In its second year, the Bellingham Northwest Wine Festival, held Aug. 5 at the Four Points by Sheraton hotel, featured 49 wineries and a total 140 wines that competed in the judged competition. Lost River’s 2013 Merlot was the big winner, taking top Best of Show honors. Six wineries were double-gold winners. About 425 people attended the festival, which benefitted local charities Lydia Place, Our Treehouse, Growing Veterans and Brigadoon Service Dogs’ veteran’s program. Photos by Troy Gessner
Romancing the Whine A Guy’s Viticulture Guide to Relationships WRITTEN BY KEN KARLBERG
am either fearless or foolish because I habitually connect dots for the sake of humor, like the parallels between romance and wine, that should never be connected in public. This issue’s feature article on wine inspired me yet again — my pencil is out and ready. Despite the threat of grave bodily injury, I just can’t help myself. I am compelled to provide the following public service announcement for the benefit of all men. My advice is simple: Pay as much attention to your romantic relationships as you do to your wine. Yes, I fully appreciate that the parallels between wine and relationships aren’t readily obvious. But think about it — there are two major types of wine, white and red. The same is true at any point in time in relationships, too (if you have my warped sense of humor). For instance, the backbone of many relationships is white whine, the equivalent of a Pinot gris, light and playful, but like white noise, it drowns out a lot of sour grapes. For the most part, white whine is good natured and doesn’t threaten your relationship. Nonetheless, just don’t be deceived into complacency. White whine can be subtle. Don’t mistake subtle for lack of underlying spousal/partner irritation — I suggest that you monitor regularly. Monitor what, you ask? Ah, read and learn. 96 NorthSoundLife.com
The main ingredient for white whine is a honey-do list. In fact, most white whine comes from a honey-do list gone bad. The fermenting process starts innocently enough with some household chores that never quite get done in favor of golf, a football game, or some other guy “priority.” But add a toilet seat left up, hair in the sink, or socks on the floor, and you have a very young white whine in the making. The next thing you know, when you want a hall pass to play golf, you have to ask permission from whom you affectionately refer to as the “War Department.” In whine vernacular, this is known as the whine’s “nose.” Fruity is good; fruity is generally a “yes.” Run if you smell oak, especially if the smell is in the shape of a large spoon or rolling pin. And a few words to the wise: Never ask to play golf if you have a five-week-old newborn, particularly if the newborn is child number one. Believe me, there won’t be a number two. The day will come when you wish that you had listened to your father — chip out, don’t go for the green and, of course, re-read this article or risk being “destemmed.” Remember, as a budding “relationship” vintner, your short-term goal is simply to survive crush and fermentation. And take heed that every relationship has two vintners. Significant others actually build evenings around the bottling process, often cleverly disguised as book clubs. Don’t interfere. In an absolute emergency, you could tell your partner to put a proverbial cork in it, but be prepared to say the words lovingly from your knees — in public. I don’t recommend this “nuclear option,” however. No amount of husband points is worth the gamble. Red whine, however, is a different animal altogether — ignore red whine at your peril. There’s a reason why red wine is uncorked and allowed to breathe. Red whine is no different, only the issues are more serious than white whine like finances or mothers-in-law. These challenges are typically referred to as relationship tannins and can cause the occasional headache. If you can, embrace them, preferably with open arms. There is no filtration process known to man to protect you from the inevitable. Better to develop a taste for the bitterness or you will experience the cold shoulder equivalent to “cold stabilization.” Again, child number two will never happen if you don’t. Ever wonder where vinegar comes from? Now you know. The transition from honey-do list to white whine to red whine is usually obvious in hindsight. Look for the signs of fermentation because you can only ignore red whine for so long. You can sip it, swirl it or sniff it — just don’t spit it out like you are sampling. You helped make the whine. Own it. Sampling is not ownership. I highly recommend counseling early in the whine-making process, which is the equivalent to a corkage fee. Believe me. The corkage fee will be well worth the investment. If red whine isn’t allowed to breathe, to have a voice, the stain on your relationship can be permanent. If you follow these simple suggestions, what you receive in return is a richer, smoother and more full-bodied loving relationship that endures and matures over time. That’s the goal — a Robert Parker rating of 90 or above. As my mom likes to say, “Relationships work best when each partner gives 60 percent.” Smart woman. Good advice.
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