Snohomish County March-April Digital Edition

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Snohomish Shop.Dine.Live.


Special Edition

North Sound Home & Remodel Display until Apr. 30 2013 $4.99 US $5.99 CAN

Garden Guide: Dine by the Rules: The No-Diet, Growing Berries The Grouchy Chef Weight-Loss Game Plan March/April 2013


As A Homebuyer, Your Timing Is Impeccable. e e a hom u fi na nc When yo from Whidbey to an lo up a ke ta ith w nk, we’ll e. Isla nd Ba ur appraisal fe f yo of 75 $4 se, a few ts en e, of cour T here ar and requirem to ns u io at et for yo stipul to be m fer: that have age of this of va nt e by take ad ust clos ction m • Transa , 2013. 30 l ial Apri resident valid on only. • Offer s an lo se n purcha ount s ca her disc • No ot d nor ca n this be applie mbined w ith co offer be r. any othe

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FEATUR ES 42 DIY 46 Gardening 51 Special Section: Home & Remodel

LIF ES T YLE 15 21 24 26 28 30


The Spa at Willows Lodge Good Eats, Good Reads 5 Faves: Nurseries Quick Trip: Langley Our Feathered Tourists Spa Day at Home


S H OP 31 33 34 36

Faded Elegance Necessities Savvy Shopper: J. Matheson Victorinox Swiss Army

WEL L B EI N G 38 The No-Diet, Weight-Loss Game Plan 40 Races & Run


73 DINE 73 74 78 79 80 81

Blazing Onion In the Kitchen Dining Guide Dining By the Rules The Yardhouse Seven Good Things

N OTES 8 10 13 14 89 90

Publisher’s Letter Contributors Letters to the Editor Meet a Staffer The Scene Final Word

ON THE TOWN 83 Gospel Legends 84 Event Listings

On the cover: A two-story, open concept interior by award winning designer Markie Nelson, whose own home is featured on page 70. March/April 2013


CO N TENTS On t h e We b

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Weekend Vibrations is our weekly entertainment blast reminding you of happenings all over the North Sound!

ENTER TO WIN EVENTS Home Automation: An LED television is nested behind a one-way mirror in the bedroom. With the click of a button, a homewoner can go from looking in the mirror to watching the news. For more home automation ideas, visit our website.

Snohomish County Magazine partners with local businesses to bring you special events and contests. Be sure to “like” our Snohomish County Magazine Facebook page so you are up to date on our promotions.



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faves 5 the Sublime BestSipping bets for Ice Cream & Gelato with Local Coffee Roasters


great camping

Summer Entertaining Gluten Free

Dream Weekends

made easy!

Is it right for you?

Travelers Tips:

Beauty & Nutrition on the go

Get your groove on:

Outdoor Concerts

Display until Feb. 28, 2013 $4.99 US $5.99 CAN



your workout

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June/July 2012 January/February 2013

Restaurant reviews, searchable by county


Home & Remodel articles and tips

Top Pick, event listings

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We’ve been proudly serving Northwest Washington for over 70 years. Our goal is to offer low prices and superior service before, during, and after the sale. We’re the only appliance, flat panel HDTV, mattress, and BBQ store that can offer you all of this and more...

Huge Selection of Top Brand Names Largest Local Parts & Service Department Large Showrooms in Every Store Delivery 7 Days a Week

March/April 2013


N OT ES P u bl i s h e r ’s L e t t e r


Welcome to Our Family This issue marks the first for new editor of K&L Media, Kaity Teer. We are so excited to have her as part of our family and believe she will bring exciting new changes to our editorial and design concepts. Just in her first couple weeks she has already embraced the challenge with new concepts for the magazine, website and social media interactions. If you haven’t joined us on Facebook, Twitter and Pinterest, now is the time. We will be running fan-only, enter-to-win promotions on Facebook soon, and you won’t want to miss them! Our first giveaway will be a chance to win two tickets to Passport to Woodinville. Visit our Facebook page for details! As you read through this issue, you will notice our North Sound Home & Remodel section. This is our annual special section, which we run every spring. It is full of home improvement tips, photos for inspiration and the latest in technology for your home and kitchen. Don’t miss the beautiful featured home on Whidbey Island. It will make you want a new home, or at least it will get you dreaming! For more ideas, be sure to go to our website at and click on Home & Remodel. In addition to a variety of articles, we offer a home search tool to help you find your dream home. Finally, spring is the time to start gardening, so be sure to check out the gardening feature, starting on page 46, for tips that will help you grow your own fruit for pies and jams.

Above all and as always, enjoy! Lisa


KXA-AM 1520 Radio KKXA1520





N OTE S Co nt r i b u t o r s

9 convenient Walk-In Clinics throughout Snohomish County.

Barry Truman Barry Truman is a freelance writer who enjoys the great outdoors. He has been employed as a forester and teacher and has done some temp work in plasma physics. He lives in Snohomish with a good dog, Lisa, and writes in this issue about birding.

Our clinics are open from 8am to 8pm Monday through Friday, plus they offer weekend hours. Wait times are posted online at Gunderson Building 3927 Rucker Ave, Everett 425-339-5422 Harbour Pointe Clinic 4410 106th St. SW, Mukilteo 425-493-6013 Lake Stevens Clinic 8910 Vernon Rd., Lk. Stevens 425-397-1705 Marysville Clinic 4420 76th St. NE, Marysville 360-651-7497

Jessica Pain Jessica Pain is a senior at Western Washington University. She will graduate in June with a degree in English and journalism. Jessica is one of our editorial interns. Her passion for writing and teaching has shaped her career goal of becoming a high school teacher. Jessica is actively involved with the university’s newspaper, where she has been a reporter and is currently the news editor. She is an avid runner and finds running half marathons without training to be a breeze.

Mill Creek Clinic 15418 Main Street, Mill Creek 425-225-8005

Carolyn Tamler

Silver Lake Clinic 1818 121st St. SE, Everett 425-357-3305

Carolyn Browne Tamler established Carolyn Browne Associates, a Seattle marketing research and public involvement firm, in 1977. On Whidbey, Carolyn is known for her marketing and facilitation skills and her writing for “The Business Buzz” on WhidbeyLocal. com, as a feature writer at the Whidbey Island Life Examiner (for and for the Giraffe Heroes Project.

Smokey Point 2901 174th St. NE, Marysville 360-454-1922 Snohomish Clinic 401 Second St., Snohomish 360-563-8605 Stanwood Clinic 7205 265th St. NW, Stanwood 360-629-1505


Lisa Dixon Lisa Dixon, MBA, RD, is a registered dietitian, nutritionist and co-owner of NourishRDs, a nutrition communications and counseling company. Her mission is to change the way Americans eat, one meal at a time, by making home-cooked meals accessible and affordable for busy lifestyles. Her best (non)diet advice: Eat real food, and share it with those you love!

Treating a fractured arm or leg shouldn’t cost an arm and a leg. Jessica Pain

9 Walk-In Clinics open 7 days a week

Getting sick or injured is never convenient. That’s why The Everett Clinic has nine urgent care Walk-In Clinics throughout Snohomish County. Our Clinics are open seven days a week with extended hours, and you never need an appointment. Plus, wait times are posted online so you can see which clinic works best for you. To learn more and to determine whether you need urgent care or the ER, visit

March/April 2013




90 Minutes North • Great Neighbors

Safe Neighborhoods • Unbeatable Prices

Corporate Office K & L Media, Inc. 909 Squalicum Way; Suite 110 Bellingham, WA 98225


Kathy Stauffer Managing Broker | Windermere - Whatcom 360.815.4718 Inquiries & Subscriptions 360.483.4576 x4

L e t t e rs t o t he E d i t o r

Exercise for a Reason Thank you for putting together such a comprehensive article on pelvic floor exercises. I have been doing the exercises four times a week and can already tell it is making a difference. Congratulations on a putting together a fantastic magazine for Snohomish County. Julie Pierce, Mill Creek

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Sipping the Sublime

with Local Coffee Roasters

Gluten Free Is it right for you?

Display until Feb. 28, 2013 $4.99 US $5.99 CAN



your workout January/February 2013

Couldn’t Wait to Subscribe

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I just picked up your magazine yesterday while waiting at the orthodontist. Loved it! I only got part way thru before I was called into my appointment. Couldn’t wait to get home and subscribe. Lisa Sage via Facebook

Caffeine Fix Who knew there were so many great coffee roasters around our area? After reading the current issue, I was in Mill Creek Town Center and tried Spotted Cow. It is now my favorite coffee house. Jen Huffington, Mill Creek

Another Dream Weekend In your January/February issue of Snohomish County magazine, I really enjoyed your dream weekend article, but I do have a suggestion. My husband recently treated me to a weekend at Alderbrook Resort on the Peninsula. It was beautiful, and I would recommend it to your readers. Heidi Jessup, Northgate

Thank you Jonathan! We so appreciate being featured in the Snohomish County magazine. Your story copy and especially how your photos showcased our products is just lovely. You have certainly helped us gain visibility and for that we are very grateful. Thank you so much for supporting our cause. Carol Schillios Founder of Fabrics of Life, Edmonds

March/April 2013


N OTE S Te a m K &L

Meet A Staffer Every issue we highlight an employee of K&L Media. This issue we introduce you to Account Executive Heidi Shires.

Heidi Shires

Business woman, wife, mom and intrepid chef. How long have you been with K&L Media? Since November 2011.

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What is your background? I put in time as a telemarketer and over-the-phone fundraiser. I have had some of the most vile insults flung at me over the phone and learned how to take rejection in stride. I always hoped that someday those challenging positions would give me a foundation in something that could turn into a career that I love. Thank God I found my way here! What is your favorite part of working for a regional lifestyle magazine? I love being part of a team that puts together a magazine that is relevant to my community. The people I work with are like a second family. I love our team’s camaraderie. I also really enjoy the people that I meet through my job. I get to work with them to develop ideas on how to grow their businesses. I love helping people reach their customer base as well as helping consumers discover products and services to meet their needs. It gives me a sense of satisfaction. I feel blessed that I work with people I love, do something I enjoy and get to build connections within the community. What are your hobbies and interests? When I am not working, I spend time with my awesome family. I am married and have three kids (ages 17, 4 and 3) at home, as well as a dog and cat. When we can get away, I enjoy salmon fishing on the Skagit River with my husband. We found a sweet little spot where we can hang out, enjoy nature and possibly get dinner out of the deal! Dancing is my form of soul therapy. I like to do crosswords and logic puzzles to keep my brain sharp.

Lifestyle Leisure Time • Quick Trip

• 5 Faves

Exhibit of American Vision The Arts Council of Snohomish County unveiled the 2013 Scholastic Art Award winners at the opening reception on February 20th hosted by the Schack Art Center. The Scholastic Art program gives 7th thru 12th grade students throughout the United States an opportunity to broaden their creative horizons through multiple art disciplines while earning local and national recognition of their achievements. The photo on this page is titled Feeling Free by Annalisa Winters who is a senior at Stanwood High School. See her work along with the other talented Gold and Honorary Mention winners now through March 26th at the Schack Art Center. 2921 Hoyt Ave. Everett 425.259.5050

March/April 2013


L I F E S T Y LE L as t in g I m a g e

North Sound Life

Photo by Danny Lauve, TLD Pro Imagery

Nature’s Lessons

Come forth into the light of things, let nature be your teacher. William Wordsworth



Ca l e nd a r


Flowers, Food & Fun March

8 10

Everett Home & Garden Show

This year marks the 10th anniversary of the well attended home show. Attendees learn about home and garden trends, get inspirations and home advice from trusted professionals. Make sure you check out all the guest speakers on their website at

March 8-10

Meet the Chef Cooking Class


This cooking series offers hands on experience with a restaurant chef. Learn some of their tricks and off menu creations. The upcoming class features Poppes 360 Executive Chef Peter Roberge. He guides us through techniques in preparing four Northwest Fresh dishes. Enjoy all this while enjoying wine from Tulip Valley Winery. Booking early is recommended. Book at

March 12

April Skagit Valley Tulip Festival


Every year, hundreds of thousands of visitors travel to Skagit Valley to take in the breathtaking sights as millions of tulips burst into bloom over hundreds of acres. Visitors can look forward to special events and activities throughout the valley.

April 1-30

20 21

Passport to Woodinville

Come and experience a variety of wineries offering special tastings and small bites at this annual event. Each attendee will receive a commemorative glass and passport of participating wineries during the Open House weekend. Carpooling and a designated driver is recommended for safety and ease of parking.

April 20-21

First Annual Evergreen State Spring Festival

27 28

The innagural Evergreen State Spring Festival in Monroe will offer families live music, carnival rides and a BBQ championship. The event includes a beer garden with micro brews for adults and a root beer garden for kids.

April 27-28

March/April 2013


LI F ES T Y LE I n t he Kn ow

Family-friendly coffee stop celebrates anniversary


s drive-thru coffee stands with scantily clad baristas have become the norm, it has become increasingly hard to find a family-friendly cup of coffee. Last April, 527 Coffee opened its windows across the street from Country Village on State Route 527 in Bothell. With the freeway less than an earshot away, its location is prime for those looking for a quick cup. During the week of Apr. 2228, 527 Coffee will celebrate their first anniversary with a sale. Customers should look forward to half-priced coffee during the sale. Unlike most coffee shops, 527 Coffee doesn’t hide behind gimmicks of syrups or specials. They serve coffee, as coffee. Every drink is made with two shots of coffee, except the 20 oz., which is made with three shots. 527 Coffee sources its beans from Hermiker Coffee, one of Seattle’s premium roasters. Hermiker Coffee

purchases their beans from small farms that don’t use pesticides or fertilizers. The Essential Baking Company produces 527 Coffee’s baked goods. The donuts, made by Mighty-O Donuts, are organic. With spring on the horizon and temperatures rising, it is an excellent time to try the iced espresso shake. It’s seriously delicious.

Who Knew? Tips for home repairs. If you hate the smell of drying paint, prevent it before you start. Simply add 1 1/2 teaspoons vanilla extract to a gallon of paint, and your drying walls won’t smell as bad. Looking for a stud, but don’t have a stud finder? Use an electric razor instead. Most razors will change slightly in tone when going over a stud in the wall.

To repair small holes in window screens, cover them with a few layers of clear nail polish. This will keep the hole from growing larger and prevent insects from coming through.

If the handles of your sink are noisy when you turn them, try this simple fix: unscrew the handles and rub petroleum jelly on all the threads. The jelly will keep them lubricated and (hopefully) squeak-free. Instead of using expensive Teflon tape to prevent leaking between pipes and other parts that screw together, just use dental floss. Wrap the floss around the item’s threads and you’ll have a tight connection.

Source: Who Knew? 10,001 Easy Solutions to Everyday Problems by Bruce Lubin and Jeanne Bossolina-Lubin

By the numbers Edmonds Harbor Inn

10 cutting-edge kitchen appliances you gotta have (see p. 66)



(see p. 21)


burger options at the Blazing Onion (see p. 73)

Train Access from Tacoma and Vancouver

hours of daylight satisfies the full sun requirement of many plants (see p. 46)


low-cost homemade remedies to pamper yourself (see p. 30)

books you’ll be sure to hunger for


Access to Waterfront • Small Town Charm


varieties of berries you can grow at home (see p. 48)


half marathons and races you can run this spring (see p. 40)

photos of plants in the Encyclopedia of Flowers (see p. 32)

4 recipes from The Table’s chef, Jake Pouley (see p. 74) CODE: SCM12 to receive 10% discount 130 West Dayton Street Edmonds, Washington 98020 US Phone: (425) 771-5021 Fax: (425) 672-2880 • Toll Free : (800) 441-8033

March/April 2013


Edmonds artists unite, community flourishes

San Juans get nod as top travel destination

By Miles Oliveira

The Edmonds Mural Society is like Edmonds itself, tucked away in a corner and bursting with art. The society, founded in 2009, is part of the continued artistic tradition in Edmonds. Already home to the Annual Edmonds Arts Festival, started Top: “An Edmonds Kind of Day” was painted in 2012 by local artist John Osgood. The mural is in 1957, the Mural Society provides a fresh located on the west wall of Girardi’s Restaurant expression of art in the at 504 Fifth Ave. S. Above: “The Brothers” was painted in 2011 by professional muralist Andy downtown community. Eccleshall. It is located on the east wall of The With the advent of the Papery at 410 Main Street. Edmonds Mural society and its contributing members, artists in the area are united and organized, and their community has prospered. In 2002, there were only two art galleries. Now there are 10 and, on top of that, two-thirds of the shops in Edmonds sell work by local artists, even the Wells Fargo. “We had a lot of empty beige walls in Edmonds and we wanted to fill them with local art,” said Membership Director Manya Vee about the creation of the society. They have certainly accomplished their goal. Walking anywhere in the downtown area you’ll find something right around the corner, or on the side of a café, or a peek down the alleyway. It’s what local art should be: beautiful, diverse and for the people by the people. Funded solely by membership donations, the society members and the selection committee pick themes for the murals. The artists then submit sketches and drawings for consideration. Vee said their goal is to one day have several artists work together on one large mural. The murals aren’t just fun to walk around and see, they provide a window into a charming community for visitors and citizens to admire.


Allium Restaurant, Eastsound, Orcas Island. Photo by Harley Lever

The San Juan Islands

landed No. 3 on the Lonely Planet’s list of Top 10 U.S. Destinations for 2013, most notably for the gastronomic movement taking place around the islands. Lonely Planet author Brendan Sainsbury dubbed the islands “The Gourmet Archipelago,” naming dining destinations such as The Bay Café on Lopez Island and Allium and Doe Bay Café on Orcas Island. The islands are also noted for such attractions as vineyards, famers’ markets and 250 days of sunshine a year. As the Lonely Planet team says, “Hop on a bike, explore the beaches and enjoy the scenery, but be sure to eat!” Rounding out the list’s top three destinations, Louisville, Ky., was named to the top spot and Fairbanks, Alaska, was No. 2.

I n t he K now


Good eats, good reads Foodies, health conscious alike will find something delicious in these pages

By Lisa Gresham

The Feast Nearby Robin Mather spent her life writing about food, most recently as the food critic for the Chicago Tribune, until a layoff in 2009 (on the heels of her husband of 12 years asking for a divorce) caused her to make a radical life change. Their 650-square-foot cottage in rural Michigan became home and Mather, whose daily diet as a food critic had long consisted of the finest in food and wine, suddenly needed to live on a $40-a-week grocery budget to make ends meet. Mather was one of the first food writers to explore the implications of eating locally, so taking these lessons to heart, she met local farmers, traded, foraged, canned and preserved, making the best use of crop abundance when in season. Seasonal recipes are interspersed throughout the book, many of them as a return to old family favorites that her grandmother prepared, both because of the wisdom of old ways and the comfort of returning to these foods at a time of great change and uncertainty. The Feast Nearby remarkably manages to be a page-turning story of personal triumph over adversity, an inspiration and resource for locavores, as well as a darn good cookbook. A must-read (or great gift) for food lovers.

The Whole Life Nutrition Cookbook & Nourishing Meals They say you should write about what you know, and this cookbook has held a permanent place on my kitchen counter since purchasing it several years ago. The diverse array of recipes avoid pigeonholing, as you will find recipes for meat, chicken and fish alongside vegan and raw foods recipes. Now in its second edition, the authors – Bellinghamsters Alissa Segersten and Tom Malterre – also maintain a whole foods blog and website with tons more recipes (, as well as a wealth of information if you think you might have food sensitivities. This fall saw publication of their second title, Nourishing Meals, a collection of gluten-free, family-oriented recipes characterized by Ali’s trademark combination of simplicity, flavor and education. Note that you don’t need to have food allergies or need a special diet to love these cookbooks, just an appreciation for whole foods and a desire for a diet that promotes optimal health.

Artisan Bread in Five Minutes a Day Jeff Hertzberg and Zoë François have published three artisan bread books together and if you’ve yet to discover them, I’m here to tell you that you’re missing out on a revolution in bread baking. If you are, like me, a cook who can wither the most resilient yeast with a glance, or someone who just doesn’t have time to make homemade bread, this book will change your life – really. The authors make good on their promise of no kneading, no starter, no proofing yeast, no bread machine and a dough that will keep up to two weeks in the refrigerator. A grapefruitsized handful, after 20 minutes of resting time, becomes a wonderfully crusty artisan-style loaf in time for dinner. When pressed for time, peach-sized balls rolled flat can be pan-cooked in several minutes for authentic-tasting, melt-in-your-mouth Indian naan. Or use the basic recipe for homemade bagels on a weekend morning … the possibilities are endless and they have expanded them in their follow-up cookbooks on glutenfree healthy breads, pizzas and flatbreads. Collect a few simple tools and begin enjoying perfectly crusty, fresh-baked bread as often as you desire. March/April 2013


LI F ES T Y LE I n t he Kn ow

The art of tree shaping By Ari Liljenwall

How would you like to sit in a chair made from a living tree? Through a process known as “pooktre” skilled artists can grow trees in pre-determined, designed shapes. Trees can be sculpted into works of art, or even into practical, useful structures like chairs and tables that can be easily incorporated into an outdoor living space. Though arborsculpture has been practiced for several hundred years, an Australian tree-shaping duo, Peter Cook and Becky Northey, made the art form popular. Cook and Northey boast a combined four decades of experience studying trees and have become internationally recognized as innovative pioneers of the art form. They were featured artists at the 2005 World Expo in Japan and their designs have earned coverage in various media outlets worldwide. A gradual shaping process, pooktre sometimes requires a number of years before a design can be considered fully complete. Cook and Northey pride themselves in their methods and their commitment to details and precision. They see pooktre as a practical and artistic way to work with nature.

Start small:

Liven up your patio with an herb garden By Jessica Pain

Even if you are limited on space, you can still add an herb garden to your patio or balcony. Rosemary, thyme, parsley, chives, oregano, cilantro and basil are common herbs to grow. Herbs are among the easiest plants to nurture. All you need are containers to plant them in, potting soil and a green thumb. If you’re looking to start small, consider making a one-pot herb garden. Plant basil, thyme and sage in a large, deep pot with a hole in the bottom for drainage. Place it in a sunny spot, and use the herbs to add flavor to your cooking. A number of hanging solutions can save valuable space on a balcony. Ideas abound online. Experiment


with canning jars mounted to a wall, a vertical pallet garden, or tin cans hung from twine. If you’d like to reuse items, then old yogurt containers, coffee mugs or wine boxes can serve as planters. Movable herb gardens can help maximize sun exposure. If you plant herbs in a wagon, you can pull it to a different spot to get more sun in the afternoon. Certain moveable options can also be brought indoors. When you see pictures of expansive gardens it’s easy to forget growing fresh herbs and produce is possible even in small spaces. Creating a patio or balcony herb garden requires more creativity than square footage. Don’t be afraid to start small!

Re a l H e ro e s


Real heroes Each year for the past 17 years the Snohomish County Chapter of the American Red Cross has honored the “everyday heroes” whose selfless acts save another’s life. The 2012 Real Heroes Breakfast, which took place at the Tulalip Resort Casino in December 2012, honored these community members and raised funds for Red Cross programs. Throughout the year, Snohomish County Shop. Dine. Live. will feature a number of the stories of these ordinary people who found themselves in extraordinary circumstances.

By Jessica Pain

Real Hero Sam Cimball On Mar. 8, 2012, Everett resident Molly Cimball received a phone call from her neighbor, Karen Thibert. Karen asked Molly to check on her husband, Dick Thibert, 69, because she had not been able to reach him by phone. Molly and her 12-yearold son, Sam, rushed over to the Thibert’s home. The doors and windows were locked, and the blinds were closed. They circled the house to find an open window. Molly peeked inside and didn’t see Dick anywhere, but when Sam looked through the window he was able to see Dick’s arm and part of his torso. It appeared that Dick had fallen and was lying on the ground between his couch and coffee table. Molly panicked. Sam stayed calm and immediately ran to the front door, knowing he had to get inside. “He might not be breathing. We’ve got to get to him now,” Sam said to his mom. Sam kicked the door several times with his size 13 shoes until he had

kicked it down. Molly called 911 immediately. She was unsure of the Thiberts’ address, so Sam grabbed the phone and ran to the front of the house. He read the address to the dispatcher. In the meantime, Molly found a blanket and comforted Dick, talking to him and

“If I wasn’t there that day, he wouldn’t be next door right now. “ making sure he could understand her. A couple minutes later, paramedics from Snohomish County Fire District 1 arrived and took Dick to Northwest Hospital. Dick suffered from a stroke and was hospitalized for 13 days. Molly said that he suffered from three strokes that day, two minor ones and one that was more severe. After he was released from the hospital, he spent five weeks in a care center. “If we had gotten there any

later he could have had permanent damage or worse,” Molly said. “Sam really did save his life.” When a stroke occurs every second counts. The effects of a stroke depend primarily on the location of the obstruction and to what extent the brain tissue is affected. Common effects include: paralysis to one side of the body, vision problems, speech and language problems, or memory loss. “He had a remarkable recovery,” Molly said. “He can still do everything. The only damage was to his speech.” Molly said the Thiberts have always been close family friends. She shares leftovers with them, and Dick comments on her spaghetti. “[Dick] is kind of like my grandpa; he is old, and he is a really nice person,” Sam said. “If I wasn’t there that day he wouldn’t be next door right now. I mean, my mom didn’t see him, and I was lucky I did.”


March/April 2013


L I F ES T Y LE 5 Fa ve s




McAuliffe’s Valley Nursery McAuliffe’s Valley Nursery sells a variety of trees grown on-location in their fertile valley soil. They are committed to sourcing plant stock and products from local vendors. Shrubs, screening plants, ornamental flowering trees and more are all offered at reasonable prices. Snohomish



Wight’s Home & Garden Wight’s takes pride in offering nursery customers quality plant material, friendly service and options for seasonal color year round. Their full range of home and garden products and services includes custom interior design, outdoor living furniture and accessories and home decor. Lynnwood



Sunnyside Nursery Opened in 1948, Sunnyside has served the community for decades. Steve and Pauline Smith own the threeacre facility in south Marysville. Steve writes a weekly gardening column called “From the Whistling Gardener.” The nursery’s food bank garden is a primary contributor to the Marysville Community Food Bank. Marysville

Bayview Farm & Garden Residents and visitors of Whidbey Island alike can fulfill their gardening and pet-related needs at this full service garden center and feed store. Committed to the sustainability of its island environment, Bayview has become the spot for garden and animal lovers who appreciate horticultural expertise and sound environmental practices. Whidbey Island


Flower World Don’t be intimidated by the size of this 15-acre nursery! Customers are encouraged to take their time exploring it. Greenhouses and display areas are organized in sections. Informational brochures and signs are aplenty, making it enjoyable for gardeners of all knowledge and skill levels. Snohomish Editor’s Tip: If you’re looking for a fun, easy way to expand your knowledge and skills, many local nurseries offer gardening classes and guest speakers throughout the year. March/April 2013


Qu i Qu c k iTr c kipTr ip LIF E LISFTES YLE T Y LE

Eat, drink & be Langley By Carolyn Tamler

Take an afternoon, or a weekend, to dine your way around the town If you haven’t paid a recent visit to the charming town of Langley on Whidbey Island, come and sample the many places to enjoy a glass of wine, hear good music and enjoy excellent food that have turned this sleepy little village into a bustling destination. Downtown Langley has three excellent restaurants, a terrific pizzeria, an English-style pub and two wine-tasting shops that offer local entertainment. Best of all, everything is within a two-block walk and several locations have spectacular views.

Let’s start with places to eat and drink Café Langley. Café Langley’s menu features


Mediterranean cuisine, Northwest lamb and fresh seafood entrees, along with gourmet soups prepared daily by the chefs. The atmosphere is cozy and intimate. Owners Arshavir and Shant Garibyan personally oversee the kitchen staff and servers, and pride themselves on making everything from scratch. 113 1st St., 360.221.3090. Open seven days a week. Langley Village Eatery. This Latin-Cajun fusion restaurant just opened and people are talking about the great food prepared by chef and owner Carlos Dennis. The menu offers a wide variety, from a shrimp po-boy sandwich to baby back ribs and jambalaya. 221 2nd St., 360.221.3525. Open seven days a week.

Mo’s Pub and Eatery. Mo’s is probably the liveliest place in Langley. It is a meeting place for people of all ages. In addition to traditional America fare (burgers and fries), they offer English foods and gluten-free and vegan options. A fully stocked bar accompanies traditional pub brews, and live music several nights of the week with no cover. 317 2nd St., 360.221.1131. Prima Bistro. Prima Bistro, opened in 2006, is modeled after a French bistro. The menu changes seasonally and offers local products from Whidbey Island. Vegetarian and children’s menus are available and families are welcome. Every Thursday night features live music, and happy hour is daily from 3 to 6 p.m. Outdoor deck seating is available, if weather permits, with an incredible view over Saratoga Passage. 201-1/2 1st Street, 360.221.4060. Open seven days a week. Village Pizzeria. The Sarkas family opened Village Pizzeria in 1994 after relocating from San Francisco, and their Brooklyn-style pizzas have been praised by The Seattle Times. They also offer a variety of pasta dishes, sandwiches, meatballs, chicken and fresh salads. 106 1st Street, 360.221.3363. Open seven days a week.

Uselsss Bay Winery Tasting Room. Useless Bay Wines is a family owned and operated winery on Whidbey. The tasting room boasts great views of Saratoga Passage. The deck is open seasonally and is the perfect afternoon spot for sipping a cool glass of wine. Wine is offered by the glass, bottles and tastings. Small menu of delicious organic foods is available as well. Live music several nights. 221 1st St., 360.221.4929. Open every day except Tuesday.

Langley isn’t just about food and drink Shop: You’ll find antiques, jewelry, art and more at Langley’s shops. Some of our favorites include: Eddy’s, The Star Store, Gregor Rare Books, Sweet Mona’s. Stay: There’s more than enough to do in Langley to make a weekend of it. The Eagle’s Nest Inn and the Inn at Langley are two stellar options.

And, for the wine and music lovers Ott & Murphy. Ott & Murphy sells its own award-winning wines, and tasters can experience their exceptional wines while looking at breathtaking views of Saratoga Passage. Ott & Murphy wines have garnered several gold, doublegold and platinum wine awards. Every Saturday night (and many Friday nights) local entertainers are featured on the cabaret stage. 204 1st St., 360.221.7131. Open every day except Tuesday. Prima Bistro’s outdoor seating area, opposite page, is a wonderful place to enjoy their tasty French menu with a beautiful waterfront view. Above, locally harvested Penn Cove mussels served “à la marinière,” are made with white wine, shallots celery and garlic. Left, Useless Bay Wines makes their wines with little manipulation to keep the essence of the grapes.

March/April 2013


L I F E S T YLE E xpl o re

Our feathered tourists Surf City North, a migrator’s California

Story & photos by Barry Truman

I’m guilty. I look for the raptors. The hulking, murderous hawk on a light pole and the furious flap-and-glide of an eagle aloft may be routine sights in our domain, but I still float down icy rivers or join roadside mobs of expensive-binocular showoffs to gape at these flesh-crazed goliaths. For a duck or a finch, I might look up from Jerry Springer. I might not. Still, in the broad shadows of these rock-star predators, noisy sea and shore birds and frenzied songbirds dash about their business with astonishing flair. The insane inverted branch-dances and artful spins of the Western Nuthatch en-route to a swinging plastic feeder surely outshine the brooding raptor that waits for a break in traffic to unstick dinner from the highway. Flocks of dunlins, spiraling and shape-shifting to dodge falcons and Merlins, and flashing their white underwings along Puget Sound, are unrivaled by the sulking, salmon-addicted Bald Eagle. And you need not be a pathological “birder” to see the best fliers. Appreciating the earth’s magnetic nature and then paying attention to familiar landmarks and a few born leaders,


Top: The Bob Hierman Wildlife Preserve at Thomas’ Eddy in Snohomish protects more than 340 acres along the Snohomish River. It is a great place to bird-watch and hike. Above: Hundreds of snow geese flock in Snohomish Valley. songbirds and shore birds navigate as far as 7,000 miles and nail perfect, scheduled landings in Washington, enticed by fresh and saltwater shores and estuaries, to join winter holdovers like Snow Geese, dunlins and Black-bellied Plovers. (So strong are the seasonal “migrating” genes that captive birds even get loopy). Along Puget Sound

beaches, Western Sandpipers, Semipalmated Plovers and sanderlings drop in throughout spring, and Long Billed Dowitchers charge around, collecting lunch data on their nerve-peppered dagger beaks. The shorebirds’ long, pointed horror-movie bills are actually used to probe in the sand for tiny invertebrates and insects. Padilla Bay, a cheek of the Skagit River’s broad mouth, is a great computer-date meeting compromise for North Sound singles who like birds better than bars. Its National Estuarine Research Reserve has a beautiful interpretive center and the nearby Shore Trail skirts the bay and then dives into Big Indian Slough’s mudflats, with over three paved, bird-prolific miles along a dike. The bay is host to Brant (small geese) and Common Loon in March, April and May. The cycle of presentation peaks in late April and the last two hours of an incoming tide before high tide is the optimal time for birdspotting. Hundreds-strong flocks of Trumpeter swans pick over vegetable fields until mid-March. Washington State Department of Fish and Wildlife has further viewing stations, among them the Samish Unit, near the town of Edison, Skagit Bay Estuary Unit on Fir Island, (near Conway) and League Island Unit south of Stanwood. A buffet of parks can be sorted through in a tight radius around the Snohomish-Everett corridor, the various sites specializing in unique profiles of birds in distinct settings.

From Everett’s 10th Street boat launch by Marina Park, a fleeting ferryboat ride transports its clients through a warp in abstract perspective from city-bound to tropical atoll, and the beaches are stocked with beaky shore and sea birds, sprinting around in the shallows on the trail of fish, bugs and worms. Squawking plovers, yellowlegs, sandpipers and gulls strike terror into buried larval crustaceans. Just east of Everett, Langus Riverfront Park’s riverside walkways and adjacent Spencer Island Park, with its sometimes-submerged trail system , owe their abundant bird populations to the intricate and broad, sloughed finale of the Snohomish River. Besides a healthy dose of raptors (Greathorned Owls, hawks, and eagles) five species of woodpeckers hammer crooked snags, Wood Ducks and Teal paddle about, and swallows, warblers and greedy grosbeaks fill out the menus for cruising falcons. Lowell Riverfront Park, further up the river, gives up more secrets of the Snohomish tidelands. To see ducks, grebes and plentiful songbirds, your tour doesn’t have to go beyond Ferguson Park at Blackman Lake in Snohomish. Just 10 minutes south of town, the Heirman Wildlife Preserve at Thomas’ Eddy has a trail through delicate wetlands to the Snohomish River, where herons, geese, ducks, woodpeckers, wrens, warblers – you get the idea – hang out. And then the odd Red-tailed Hawk or Bald Eagle might swagger by. Those raptors are gorgeous, aren’t they?

For directions to wildlife watching areas in Snohomish County, go to • For Skagit County info, check out • For state wildlife info, try viewing • For bird identifications look at

Above, Langus Riverfront Park in Everett runs adjacent to the Snohomish River. The three-mile paved trail allows many vantage points to see raptors, shorebirds and waterfowl. Right, a Great Blue Heron, North America’s largest variety of heron, wades into Padilla Bay. March/April 2013


L I F E S T Y LE Beau t y

Spa day at home! Whip together home beauty remedies for low-cost pampering By Lisa Nelson

No time (or worse, no budget) to hit the spa or salon for a facial or deep conditioning treatment? Not to worry! You can still have an at-home spa or salon experience by simply whipping together a few ingredients from items you may already have in your home. Here are a few simple recipes to pamper yourself in the comfort of your own home, at a price that won’t break the bank (or force you to eat Top Ramen for the next month!) Dive into your refrigerator and pantry, and see what you can find. Have fun and enjoy!

Moisturizing Mask

Skin Lightener

1 egg white (whipped) 1 tsp. witch hazel Brush mixture on skin, leave on 10-15 minutes until dry, and remove with a warm washcloth or warm water. The egg white and witch hazel are both natural astringents, and as the egg white dries it will help draw out impurities from the pores to help minimize their appearance. This treatment leaves the skin firmer and refined in texture.

Juice of half a lemon or 1 small lime 1 tsp. honey Apply to the skin four times a week with a cotton pad, making sure to wear sunscreen daily to keep the spots from darkening up again. The citric acid in the lemon will help lighten brown spots, while the honey nourishes and hydrates.

Facial Exfoliator 2 tbsps. white or brown sugar 1/2 tsp. honey 1/2 tsp. olive oil (drier skins) OR 1/2 tsp. lemon juice (oilier skins) On cleansed damp skin, rub mixture over skin for 2-3 minutes, and rinse with warm water. Skin will be glowing and free of dry skin. The sugar buffs the skin smooth, the honey moisturizes and the olive oil softens. If you used the lemon juice instead, it helps reduce oily shine, and leaves the skin feeling smooth and squeaky clean. This is great for the lips, too!


1/2 ripe avocado (mashed) 1/4 cup of honey 1/4 cup plain yogurt Generously apply mask to the skin, leave on 10-15 minutes and remove with a moist paper towel, then rinse face with warm water. The natural oils in the avocado, the hydrating properties in the honey, and the lactic acid in the yogurt will soften and hydrate the skin.

Pore Refining Mask

Reduce Eye Puffiness 2 tea bags Steep the tea bags (your choice of tea) in hot water for three to five minutes. Squeeze out a small amount of the extra liquid and place in the refrigerator until chilled. Lie down, close your eyes and place one tea bag over each eye. Cover eyes with a cool, damp washcloth, and leave on for 10 minutes. The caffeine in tea helps constrict blood vessels and reduce swelling, and it also contains anti-irritants that soothe redness and inflammation.

Hydrating Hair Mask 2 tbsps. olive oil or mayonnaise Massage into dry hair and cover hair with a shower cap or plastic bag/wrap. Leave on for at least 30 minutes, then shampoo out. Hair will be softer and less brittle, and very hydrated. The fat and oils in both olive oil and mayonnaise are hydrating and nourishing for dry hair.

Shiny Hair Treatment 1 cup lemon juice or vinegar After shampooing your hair, pour the lemon juice or vinegar over your hair as a final rinse. The acidity in both will strip old product residue from your hair, leaving it silky and shiny.

Cellulite Treatment 1/2 cup coffee grounds 1 tbsps. olive oil Mix coffee grounds and olive oil together, and massage into thigh area (and any other cellulite hot spots) while standing in the shower, or over a towel or newspaper. Snugly wrap thighs with saran wrap, and relax for 30 minutes. Unwrap and shower off coffee granules. Repeat two or three times per week for best results. The caffeine in the coffee will increase circulation, flushing out toxins and trapped fluid in the area, giving a firmer, less-dimpled appearance to the skin.


Savvy Shopper • Necessities

Beauty Essentials

Faded Elegance With its well-appointed brick storefront, ornate ceiling and whimsical chandeliers, Faded Elegance is an elegant shop filled with stylish antiques, home décor, garden items and gifts. Located in historic downtown Snohomish, the shop recently celebrated its 12th anniversary of bringing customers a full range of on-trend products, including lamps, clocks, throw pillows and furniture. The carefully arranged displays delight and inspire guests, who may walk away with a new treasure as well as a new vision for home decorating. Anyone needing a thoughtful gift or inspiration for home décor should stop by. Customers can also purchase gift certificates or use the gift registry. 1116 First St., Snohomish 360.568.5333 Mon. - Sat., 10 a.m. - 6 p.m. Sun., 10 a.m. - 5 p.m. March/April 2013


S HOP N eces s i t i e s


Surround yourself with the season’s brightest florals, whether you’re wearing them or growing them.

Encyclopedia of Flowers: Flower Works by Makoto Azuma Photographed by Shunsuke Shiinoki $54 Pleated Silk Dress in Tearose $155

Monforte Hat in Coral $38

Ladakh Scarf in Tangerine $248

Heritage Garden Hose $58

Borghese Brightening Mud Mask $67

LR Rain Slip-On in Navy $120


Mill Creek Family Practice About Us Mill Creek Family Practice focuses on easy access to high quality, comprehensive care for all ages from newborns to !"#$%&'()&"*'+,&'%-("'$!'%."#'!"/"#' days a week, and is centrally located in the Schmidt Medical Center, across the street from the Mill Creek Town Center.

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S H OP S a v v y S ho p p e r

J. Matheson Gifts Your one-stop local shop Story & photos by Jonathan Kull





Longtime Everett resident Judy Matheson opened J. Matheson Gifts in 1991. She created a trove of trendy home accessories and gifts complemented by excellent customer service. Located on Colby Avenue in downtown Everett, it provides shoppers with an alternative to the mall. Diverse, gracious and elegant. J. Matheson Gifts is a family-run business. Judy employs seven skilled employees including her daughter, Miranda. Even her husband helps with the books and runs errands. Whether you’re shopping for a birthday, baby shower or wedding present, or just browsing for yourself, the staff can help you choose the perfect gift, Judy says. Delicate displays of crystal and barware are coupled with large displays of cooking tools, cutlery, cookware, bakeware and gourmet foods. The store also features stunning displays of home décor, bath products, children's clothing and educational toys. You name it; they have it or can get it. They even offer a bridal registry and gift-wrapping. To keep things fresh, Judy says she reads gift catalogs before bed instead of novels.

Medical Uniforms Shoes | Accessories

OWNER’S FAVORITE The organically made MysticMaid cloth has left many customers quite satisfied, Judy says. The microfiber cloth is tightly knit with thousands of micro-hooks and channels to aid in cleaning.

Scrub City offers the widest variety in professional and contemporary medical attire. Scrubs • Lab Coats Shoes • Accessories Warm-Up Jackets *embroidery and alterations available upon request

J. Matheson Gifts 2615 Colby Ave., Everett 425.258.2287 Mon.- Fri. 10 a.m. - 6 p.m. Sat. 10 a.m. - 5:30 p.m.

7430 Evergreen Way, Suite 102, Everett p: 425.903.3901 | Family Owned and Operated

March/April 2013


S HOP A round t he S o u n d

Victorinox Swiss Army Bellevue Square opening is first in the region

The original makers of the legendary Original Swiss Army Knife have opened a store located in Bellevue Square. The opening is notable as this location of Victorinox Swiss Army is the first in the Pacific Northwest.


Over the years, both customer needs and technology have changed. While keeping their strong brand heritage, Victorinox Swiss Army has invested in modern innovation to create unique, high-quality products worldwide. The Bellevue Square location features collections of Swiss Army knives, including the classics, SwissTools, USB technology products and limited-edition items. Swiss Army knives are not the only product they have become known for. Shoppers will also find Swiss Army’s wellloved timepieces, men’s and women’s fashion, travel gear, fragrances and cutlery. Victorinox Swiss Army operates flagship stores in London, Geneva and Düsseldorf and brand stores in New York, Tokyo, Hong Kong, Shanghai, and Basel, Switzerland.

© 2013 CBS Studios, Inc. © 2013 20th Century Fox Television. Dick Van Dyke © Courtesy Calvada Productions. All rightsMarch/April reserved.



WE LL B E IN G Wei g h t L o s s

The No-Diet, Weight-Loss Game Plan By Lisa Dixon

Americans have a love-hate relationship with dieting. As many as 50 million adults diet each year, and 80 percent of children have dieted by the time they reach the fouth grade. We spend at least $33 billion on weight-loss products annually, yet two-thirds of us continue to struggle with our weight. All this, even as the overall percentage of Americans who diet is on the decline. Why? Because research shows diets don’t work. Diets fail because they tend to be quick fixes that encourage deprivation and the elimination of certain foods or food groups. Diets set unrealistic expectations for perfection. While you may lose weight in the short term, weight gain returns when you grow tired of the restrictions. Diets set in motion a vicious cycle of guilt and self-recrimination, usually resulting in despair. Let’s stop the cycle! Instead of focusing on what we can’t eat, let’s

focus on what we can eat – delicious whole and real foods that are nutritious for our bodies and our souls. Think a no-diet, weight-loss program sounds too good to be true? Think again. Here’s the game plan.


EAT REAL FOOD. This may sound simplistic, but eating real food instead of bagged, boxed, colored, or processed food is the first step towards wellness and a healthy weight. What is real food? Food you can imagine growing. Picture wheat growing in a field, apples on a tree, milk from a cow – you know where all this food comes from. Fake foods are higher in sugar, sodium, fat and calories, and often contain artificial preservatives, additives and sweeteners. When you read labels, ask yourself if you can you pronounce and recognize each ingredient. Real food doesn’t need FDA approval.


FILL AT LEAST HALF OF YOUR PLATE WITH COLORFUL FRUITS AND VEGETABLES. Fruits and vegetables – especially non-starchy vegetables like kale,


asparagus, summer squash, cabbage and others – are high in fiber, low in calories and packed with miraculous phytochemicals that protect you from disease. If you have a portion at each meal or snack, your body, and your waistline, will thank you! The rest of the food you eat each day should include whole, intact sources of protein and carbohydrates, like quinoa, brown and wild rice, beans, lentils, potatoes, sweet potatoes, corn and many others. When choosing protein, try vegetarian sources at least some of the time. Whole grains, beans and other legumes, nuts and tofu are tasty, inexpensive sources of protein. Don’t forget the fats. Fats are satiating. They send messages to our brains that say, “I’m full and satisfied!” Choose primarily good fats like extra virgin olive oil, avocados and nuts. And remember, with fats, a little goes a long way!


PRACTICE THE GOLDILOCKS PRINCIPLE. An important part of healthy, sustained weight loss is choosing good foods in the right-sized portions for you. Not too much, not too little, but just the right amount. The portion size you need to achieve healthy weight loss depends on your height, weight, activity level and genetic predisposition. Consider how your body changes over time. Is your waist size shrinking? How do your pants fit? Do you have more energy? Are you able to engage in activities you couldn’t do before? These questions are important.


BE MINDFUL. A healthy, non-dieting approach to weight loss includes exploring how you relate to food and your body. Reflecting on these relationships will help you determine how much food you need to satisfy your appetite and metabolism. Before you eat, ask yourself a few questions: Am I hungry? How hungry? If you’re not hungry, consider whether you eat out of frustration, anger or boredom. As you eat, pause to think about how you feel. Notice the taste of the food. Do you enjoy it? Is it worthy of your taste buds? At the end of the meal, spend a few seconds reflecting. Did you eat everything on your plate? If so, do you feel full, or are you still hungry? How satisfied do you feel?


EAT OFTEN. Nourish your body every three to four hours to keep your energy high and your metabolism humming along from morning until night. Starving yourself by skipping meals results in a drop in blood sugar, which will likely send you running straight for the vending machine. Instead, eat smaller meals and appropriate snacks throughout the day. Planning ahead is key. Keep a well-stocked pantry and refrigerator (and car and desk) to prevent impulse eating.


MOVE YOUR BODY DAILY. The health benefits of daily physical activity include everything from protecting your heart to controlling your blood sugar to elevating your mood. Select activities that bring you joy – walking your dog, dancing, gardening, chasing your child around the yard – and engage in them often. Activity does not have to mean logging hours on a treadmill. In fact, you’ll get more benefits from picking activities you love, partly because you’ll stick with them.


PRACTICE SELFCOMPASSION. Listening to and trusting your hunger and fullness cues takes practice. Continue to work on listening to your body, and be patient with yourself. Just remember, there will be days when you eat too much, and days when you eat too little. That’s okay. It’s part of being human. Remind yourself that you are absolutely a perfectly imperfect version of you. Let’s shift our focus from restrictive dieting to developing balanced habits for healthy bodies

F i t ne ss


and minds. Eat real, whole foods, practice moderation, move your body every day, be mindful and practice self-compassion. Enjoy the process of developing these habits for a lifetime of wellness and happiness. For in-depth information and training on a non-diet philosophy for total health and wellness, check out Lisa’s classes at the Bellingham Community Co-Op. The class schedule can be found online at


ALLOW YOURSELF TO ENJOY YOUR FAVORITE FOODS MINDFULLY. Diets tend to categorize certain foods as “bad,” or “off-limits,” which can set you up for failure or guilt. When we allow all foods into our life in moderation, we can avoid unconscious feelings of deprivation that often lead to overeating. Enjoy your favorite foods. Savor each bite. Eat slowly and without distraction. If you indulge occasionally in small portions you’ll be less likely to overindulge in the long run.

Lisa Dixon, MBA, RD, is a registered dietitian, nutritionist and co-owner of NourishRDs, a nutrition communications and counseling company.

March/April 2013


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In The Know 5 Favorites Home & Remodel Home Search On The Town Wellbeing Travel & Outdoors 40

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5k & 10k run, 2k walk May 4 / 9:30 a.m. / Edgewater Park, Mount Vernon

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Digital toolbox Bookmark these online resources for DIY inspiration and know-how

By Jessica Pain

With spring around the corner, now is a great time to complete some DIY projects around your home. Over the last few years, do-it-yourself blogs and websites have gained a large audience of people eager to make budget-friendly improvements. These online resources offer tutorials for all types of projects, including decorating and green living ideas. Many of the authors share from their own experiences, ensuring that others can learn from their sometimes funny, sometimes costly mistakes. Here is our guide to five of the top DIY resources on the web. Whether you’re an apartment dweller looking for décor ideas, a young family just starting out, or a homeowner looking for design trends and inspiration, these sites are sure to have something for everyone.

YOUNG HOUSE LOVE Five years ago Sherry and John Petersik started blogging as they tackled DIY projects on their first home. They shared their remodeling adventures with family and friends. At the time it was just a hobby. Now, 2,500 posts later, their blog Young House Love has grown into a fulltime job for both of them. They spend their days taking before and after photos, writing step-by-step tutorials, contributing to columns in home renovation magazines and completing home DIY projects. Sherry describes it as similar to producing a two-person newspaper, but with a two-year-old running around. There is always something to fix, paint or write about. This year they took their DIY expertise to print with a bestseller called, “Young House Love: 243 Ways to Paint, Craft, Update & Show Your House Some Love.” Stores like West Elm and FLOR held events to celebrate their book tour. Their work has been featured in a variety of online and print publications. If



you are a young family living in an old house, this is a site worth bookmarking for its fun, trendy and budget-friendly ideas.

DIY: A PALLET-ABLE COMPOST PILE Creating a compost bin for the backyard lets you transform items that would have been tossed into the trash or garbage disposal into rich organic material for your flowerbeds and vegetable gardens. This project,

which makes use of discarded wood pallets, is quick and easy. It takes about twenty minutes to assemble. The slatted pallets make it easier for air to circulate. If the wood for your project has been chemically-treated, you should consider limiting your use of the compost to non-edible plants. A healthy compost pile made up of greens and browns will not smell, but you should still select your

DECOR8 Holly Becker, creator of decor8, is dedicated to providing readers with decorating ideas, tours of stunning interior spaces, product reviews, lifestyle content and other design articles to inspire readers. Becker is an American bestselling author, freelance journalist, interiors stylist and workshop leader who lives in Hannover, Germany. She launched decor8 in 2006 before design blogs grew in popularity and quickly became one of the leaders in this online space. Her best-selling interiors book, “Decorate: 1,000 Inspirational Ideas for Every Room in Your Home,” claimed the number one spot for interior design books on Amazon. com for more than 18 months. It featured gorgeous color photos and how-tos and included advice from top designers, among them Jonathan Adler, Amy Butler, and Kelly Wearstler. Her latest book, “Decorate Workshop: Design and Style Your Space in 8 Creative Steps,” was published in October 2012. If you are looking for inspiration, look no further than decor8 for tips on achieving an elegant but eclectic style in your home. DIY: DRAWER ART Create whimsical wall art from

site carefully. Supplies: -three shipping pallets -2-inch screws, at least six -electric screwdriver -work gloves -shovel Steps: 1. Dig a four-inch deep trench

around your pile, and stand up the pallets in the trench. 2. Join two pallets together with about three screws. 3. Connect the third with the remaining screws. Add a piece of plywood or part of a fourth pallet to form a smaller wall or door. Consider extending the fourth wall as compost accumulates.


a sturdy drawer and wallpaper in a favorite pattern. Choose coordinating photos, postcards and other printed items you wish to display. Use Japanese washi tape and decorative tacks to fix the items to the completed drawer. Hang it on the wall and finish with personal items, using the bottom of the drawer as a ledge. Supplies: -a sturdy, shallow drawer -wallpaper

-scissors -glue, staples, washi tape and nails Steps: 1. Flip the drawer upside down and use the back to cut the wallpaper to size. Flip the drawer and glue the wallpaper to the inside, bottom of the drawer and allow it to dry for 24 hours. 2. Reinforce the wallpaper with staples if necessary. Use tapes and tacks to attach prints. 3. Hang the drawer on your wall, and add finishing touches.

March/April 2013


LITTLEGREEN NOTEBOOK Jenny is a design blogger and decorator who makes her home in New York City. She started her blog, Little Green Notebook, as well as her interior design business, Jenny Komenda Interiors, in 2007. Her work has been recognized in Better Homes and Gardens, Lonny, Vogue, House and Home, Good Housekeeping and others. In addition to showcasing her design work for clients, she also regularly blogs about the Brooklyn Heights brownstone she shares with her husband and three daughters. Her goal is for readers to feel empowered to make their spaces beautiful regardless of their budget or whether they hire an interior designer. One of her most popular posts demonstrates how to create no-sew Roman shades using miniblinds as the base. Her bright, clean style will appeal to many readers, especially those who appreciate vintage fabrics and high-impact details. DIY: SPUTNIK CHANDELIER Supplies:

following the IKEA directions. GREENUPGRADER If you’re interested in upgrading to a greener lifestyle, greenUpgrader can make the process easier. The website provides green product reviews, recipes, DIY tutorials and sustainability news. Matt Umbrey and Doug Gunzelmann started GreenUPGRADER in 2008 as a result of their personal attempts to find practical and creative ways to green up their lifestyles. They are passionate about sharing information to make sustainable living easier.



-IKEA Maskros, disassembled -pencil, scissors, paint brush and glue -1 quart of metallic gold paint or spray paint -2 boxes of small plastic cups Steps: 1. Use a plastic cup to trace a circle on each Maskros flower and use it as a guide to trim the flowers.


2. Paint the flowers, cord, ceiling mount and the rest of the fixture with gold, metallic paint. 3. Glue the plastic cups to the flowers, allow them to dry, and attach them to the stems. 4. Assemble and hang the chandelier,

DIY: UP-CYCLE OLD BOOKS If you have old books that are taking up space, you can use the pages for making origami, collages and other crafts with a literary twist. This fun project to do with children offers them the opportunity to practice cutting and pasting skills.

DESIGN SPONGE Design aficionados and amateurs alike will enjoy Design Sponge, a blog that gives readers a unique angle on the best the design world has to offer. Brooklyn-based writer Grace Bonney launched the blog in 2004. It now boasts over 75,000 daily readers, who keep coming back for columns like “Before & After Basics,” “DIY 101,” and “Make It Yours.” Bonney’s experience in the publishing industry makes her uniquely suited for the role, having worked as a contributing editor at home magazines like Domino, Home & Garden and Craft and as a freelancer with top publications like New York Home. Bonney runs a series of national events for women running design-based businesses and funded an annual Design Sponge Scholarship in 2007 to support art and design students across the country. Readers look to her site for crafting, entertaining and decorating advice. Her bold, graphic style incorporates modern and vintage elements. DIY: RECYCLED BELT SHELF Recycle leather belts and worn pieces of wood by transforming them into a stylish leather wall hanging, well worth the hammering, measur-

We imagine the resulting work of art displayed on a child’s bookcase or craft table. Supplies: -a pair of old shoes or boots -unwanted books or magazines -fabric scissors -mod podge or fabric glue

Steps: 1. Cut out pages of images and texts from the books or magazines. 2. Use mod podge or fabric glue thinned with water to collage the shoes or boots.


ing and heavy lifting. Start by selecting four old leather belts. Supplies: -two wood planks, about 5” x 30” -four leather belts -carpet tacks or nails -hammer, measuring tape, pencil Steps: 1. Make a mark around both boards two inches from each edge. Then, strap the belts together to create

two identical loops, about 60” in circumference. 2. Position each loop at the 2” marks on the first board, which will become the bottom shelf. 3. Attach the loops to the underside of the bottom shelf using the hammer and carpet tacks. Secure with a nail on the front and back of the shelf. 4. Place the second board so the backside is 10” apart from and level with the first board. Secure with a nail on the front and back side.

March/April 2013


FE AT U RES Garden in g

Photos by Kaity Teer

Growing your own berries for jams and pies There are many reasons to cultivate a garden. Homegrown produce is fresher and tastes better than store-bought. You feel a stronger connection to food that you grow. When you control the growing process, you make the decisions about chemicals and pesticides. Planting a garden can even involve the whole family in nutritious eating and teach children about food sources. Whatever your motivation, a backyard garden is not complete without fruit.

By Kaity Teer

Fruits are a good source of vitamins, minerals, antioxidants, and fiber. Berries, especially, contain high amounts of disease-fighting antioxidants. If you’re like most people, though, the simple pleasure of eating fresh fruit is reason enough to experiment with growing your own fruit. Plan ahead and plant berries now, and you can experience the joy of making jams and desserts from your own fruit this summer and fall. Debra Olberg, a horticulturist and landscape designer who provides consultation services and teaches classes at Whatcom Community College, offered an audience of growers assembled at The Garden Spot Nursery in Bellingham tips for cultivating a successful crop of berries and fruits.


Debra Olberg, a horticulturist and landscape designer at The Garden Spot Nursery, teaches gardening classes.


Most berries require full sun, which means at least six hours of sunlight. As you consider potential sites for your garden remember that morning and early afternoon sun helps plants produce more. Depending on your existing landscaping, finding an ideal spot that is sunny enough may be a challenge. If that’s the case, blueberries and

rhubarb plants may be a good option because they can withstand less sunlight. “If you really want the best production, you need to give berries as much sun as you possibly can,” Olberg said.

Soil Fruit plants need well-drained soil that is rich in nutrients. Strawberries and raspberries require special attention to soil drainage. This is why growers often plant them in mounds of soils. Remember to feed your soil. Add rich organic material like compost, peat or mulch to your soil. If you use mulch on the top layer, it will act like a blanket for the soil. It keeps the soil warm, regulates temperature and moisture and reduces weed growth. Soil acidity or alkalinity can affect fruit production. Test kits are available at most nurseries. “Blueberries require more acidic soil. You can use rhododendron fertilizer on blueberries, for this reason,” said Olberg.

Depth The important thing to remember when introducing a new plant to your garden is to refrain from planting it too deep in the ground. Aim to cover it with soil to the same point at which it was in the pot.

Growing in containers If you don’t have a yard or you don’t care to plant an entire garden, you can grow berries in containers. You may not even need to transplant them for several years. Debra recommends using a tomato cage to support a raspberry bush or other large plant as it grows in a container. Though this works well, one thing to keep in mind is that it takes more work to properly maintain the soil of a container. Strawberry plants can grow well in hanging baskets, which is another option for growing berries on a patio or balcony.

Animals and pests Most local nurseries carry a range of organic sprays and other products that deter pests. You can even prevent certain pests by strategically placing plants. For example, deer don’t like herbs and may be more inclined to leave your ripe berries alone if you grow herbs near your berry bushes. If you are ready to begin growing your own berries, you can start now by selecting a site and considering possible plant arrangements. Contact your local greenhouse or nursery to find out when their plants will be in stock and ready for planting. In the meantime, prepare your soil by adding layers of rich, organic material. Many cherished summer memories and fall traditions involve pies and jams. If you make your treats and preserves with homegrown fruit and berries, they’ll be sure to taste even sweeter. March/April 2013


F E AT URES Gard e n in g

Pick your plants

A guide to popular berry varieties

By Kaity Teer, Infographic by Jonathan Kull

With so many varieties to choose from, shopping for berry bushes can be confusing. The knowledgeable staff at your local nursery will be able to offer recommendations based on your wants and needs. But if you’re just getting started, it can help to have an idea of how berry varieties differ. Fruit flavor, harvest season, fruit size and disease resistance are all factors determined by which variety you plant. Avid gardeners use terms like hardiness, yield and day-neutral to compare varieties. Hardiness refers to a plant’s ability to tolerate geographic growing conditions like cold, heat, soil moisture and humidity. Locations with similar climates are

organized into hardiness zones. Certain varieties are more suitable for some zones than others. Yield helps growers know how much fruit they can expect a plant or row of plants to produce. A day-neutral plant will produce throughout the growing season, regardless of the length of day. Strawberry varieties, for example, can be day-neutral (ever-bearing) or June-bearing. If you plant a June-bearing variety, you will have a mature crop for about three weeks in late spring or early summer. The large number of berries all at once is beneficial for growers who plan to make jam. Ever-bearing strawberries have a longer season. They produce fruit from midsummer to frost.

Growing Guide Use our guide to popular berry varieties to help you as you plan for your garden.



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Start with a clean slate Early spring is the ideal time to launch a weed prevention program, Bayoumy says. “But it’s never too late, or too early, to start. Diffe rent type s of we eds ge rminate at different times throughout the growing season: spring, summer and fall.” First, remove existing weeds to start with a clean slate. The old garden proverb that “one year’s seeds yield seven years’ weeds” is based on the ability of many mature weeds to produce tens of thousands of seeds – per plant, per season. There are weed killers, but even dead weeds need to be removed if you don’t want unsightly brown patches in the garden. So you may find it cheaper and easier to simply remove existing weeds by hand.

Mulch is the first line of defense

To rid your garden of weeds, focus on the seeds Every garden is filled with them: millions of unseen weeds. They are dormant seeds that lurk just below the soil surface, ready to spring to life with just the briefest exposure to light. Weeds can choke a garden, robbing it of space, nutrients and water. Allowing weeds to mature compounds the problem, as they are naturally prolific seed producers. They grow aggressively and can be tough to get rid of because pulling weeds brings more weed seeds to the surface. The good news is that seeds can also be key to winning the war on garden weeds. To break the weeding cycle, the experts at Preen suggest a strategic approach that stops weeds before they start, by preventing their seeds from germinating in the first place. “If weeds don’t grow, you don’t have to pull them,” says Preen’s Maryanne Bayoumy. “For gar deners, a s imple annual we ed prevention routine can free up a lot of time.”

Weed seeds begin to grow when exposed to light. Even a miniscule flash of sunlight is enough to activate them. A three-inch layer of mulch helps block light and retain moisture, keeps soil and plant roots cooler, adds organic matter and a nice tidy look to the garden. Popular mulches include shredded wood bark, cocoa hulls and pine straw.

Stop weeds before they start Mulch deals with weed seeds in the soil, but the mulch itself may contain seeds, plus new seeds are continually carried into mulch and garden soil by wind, birds or animals. For a “one-two punch” against sprouting seeds in the top layer of soil and mulch, apply Preen weed preventer on top of mulch. Once watered in to activate, it bonds to soil particles and is effective for three to four months, before biodegrading. It does not wash away or leach into groundwater.

The campaign continues As different weeds’ seeds germinate throughout the growing season, it’s good to refresh mulch and weed preventer as needed in mid-summer or early fall to keep the prevention barrier at full force. Next spring,r estartyour we edpr evention routine. Following an annual anti-weed routine can result in considerably fewer weeds over time. And time is what it’s all about: no weeds, no time wasted weeding! –ARA March/April 2013


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Custom Homes • Kitchen Updates • Interior Design • Home Technology

CONTENTS 53 Making A Splash Add depth and interest to your kitchen remodel with a twist on the backsplash

55 Best Of Show Al and Jean Brown’s Whidbey Island home is a modern take on the French Villa

60 DIY By Design An interior designer offers her clients guidance on their home DIY projects

64 Design, Naturally Nature-inspired interior design refreshes a ranch-style home

66 Top Ten Appliances The future is now with these cutting-edge appliances

68 Tech: NanaWalls NanaWall technology offers a new way to merge indoor and outdoor living spaces

70 Meet Markie Nelson A lifetime of style and interior design knowledge reside in Semiahmoo’s Markie Nelson

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D esig n


1. Using different elements when creating a backsplash


offers variety and complements the countertop material. This kitchen uses “subway� and mosaic tiles, separated by a chair rail using a darker accent tone.

Making a


By Karen Walsher and Look I Loos

Backsplash ideas and inspirations

Add flair to your new kitchen or remodel by installing an attractive tiled backsplash. A tiled backsplash offers the functional convenience of an easy-to-clean surface while providing an opportunity to add color, texture and personality. The backsplash should run from the countertops to the bottom of the cabinetry and complement the color and material of both. A continuous backsplash that wraps around the entire room can create continuity between countertop and cabinetry materials and make a small space seem larger. March/April 2013


HOME Des i gn 2. Add variety to a backsplash design by choosing different sizes and shapes of the same color or consider slightly different shades of a dominant color with tiles of the same size. Tiles that contrast with the rest of the kitchen (or each other) create a more dynamic statement and add a modern twist.

2 3. A distinctive pattern above the cooktop creates a focal point and can help a large space feel cozier.

4. For a traditional look, choose tiles that work well with the colors of the countertops, cabinets and floor.


5. Building green, it’s hard to beat this white patina tile by Cocmosaic. The recycled coconut material is cutting edge and functional.


4 Find more backsplash ideas and inspiration at Home & Remodel


Best of Show

By Hilary Parker On the windswept island of Whidbey stands a home reminiscent

of another time and place. The home of Al and Jean Brown of Freeland is a modern take on the French Villa. The Browns have an affinity for all things French, especially Jean, whose collection of antique French furniture is showcased throughout the home. Jean explains that after their children graduated – and there was more disposable income – she wanted to start refurbishing their house. She found that antiques were better built than modern furniture and were a better value for their quality. She took Al antiquing, and it was a French dining table that he fell in love with that ultimately started the collection. Further inspiration for their Whidbey home came by way of a 2002 trip to the Loire River in France. The Brown’s friend Richard Rhydes, an architect, accompanied them on the trip, not knowing that years later it would lead to an exciting collaboration. Once the project was under way, Rhydes recommended to the Browns local builder Scott Yonkman of Yonkman Construction Inc., in Oak Harbor. The collaboration between Jean, Rhydes and Yonkman resulted in a spectacular home that was named “Best of Show” at the 2010 Skagit/Island

A carriage-house style garage welcomes visitors to Al & Jean Brown’s home with its warm cedar doors.

March/April 2013


County Builders Association Home Tour. The one-level home consists of a master suite, office, lining/dining room, kitchen, breakfast nook, second bath and bedroom and laundry room. The basic U-shaped cluster of living spaces is connected by a central gallery hall, which shows off Jean’s collection of paintings. Jean, herself an oil painter, owns an eclectic collection of works from Northwest artists to surrealists such as Michael Parks. Her own 400 squarefoot studio is in an outbuilding next to the home. Both Jean and Al contributed to the home’s visual appeal. Jean carved and guilded wooden squares in the bathroom to match the bronze tiles in the shower, as well as doing decorative work along the bathroom mirror. Al designed and forged the brackets for the cantilevered lights above the kitchen’s island. Island Glass created the blown-glass shades. The Brown’s daughter, Leanna Thomajan, also got into the act, serving as interior designer. O & Company also contributed to the interior design. The Brown’s 3,200-square-foot home took two years to complete and incorporates many green efficiency features, qualifying it for a three-star Built Green certification. The composite roofing and stone and stucco exterior are considered “green” products because of their longevity. For instance, the roof has a 50-year warranty. Energy-efficient features include in-floor radiant heating, tankless hot water heater and heat exchanger. The materials used throughout the home are of the highest quality. Venetian plaster gives the home an old-world feel, and travertine floors throughout the home add an air of elegance. Limestone, travertine and two kinds of granite are used for the countertops. A showpiece feature of the home is the living room fireplace. Its face and mantel are a snowywhite cast limestone. Equally impressive, Yonkman says, is this custom fireplace was built on site. Most modern fireplaces are pre-fabricated metal boxes, but this one, based on a 16th century style, is full masonry construction. Of all the antiques on display, one of Jean’s favorites are the armoire doors repurposed as closet doors in the home. The doors were all that survived from an old armoire; and the pieces had been for sale in the California shop she and her daughter owned years ago. Jean couldn’t bear to part with them, and finally found a place to use them in the new home. An opulent home, Yonkman notes photos don’t do it justice; but it is still plain to see why this home was named “Best of Show.”


The “Sydney� natural stone veneers that give the home its cottage appeal were installed by Ward-Johnson masonry of Oak Harbor. The colored and scored concrete on the driveway and patio were designed and constructed by Everlasting Decorative Concrete of Bellingham.

Photos courtesy of Yonkman Construction

March/April 2013




“Bronzo” Brazilian granite tops the kitchen’s island. The back kitchen countertop is a slab of “Crème di Synia” French limestone. Cabinets throughout the home are made from alder with a dark cherry glazed finish. To the left, is an example of the repurposed armoire doors Jean Brown had incorporated into the home. The gallery hall is an impressive eight feet at its widest and serves to showcase the homeowners’ art collection. It also serves to highlight the walnut travertine floors and Venetian-style plaster. The Browns chose custome windows with a Chilean cherry interior, shown in the bedroom.

The Yonkman brothers, Scott and Greg, started their Whidbey Island construction business in 1979. They’ve built a name for Yonkman Construction in Island and Skagit counties, known for their spectacular custom homes, as well as top-of-theline remodels. Yonkman Construction specializes in design-build projects. Using computer-aided design (CAD) software, this powerful combination decreases design cost and increases efficiency during construction. The Yonkmans are also proud to be a Certified Built Green contractor. Built Green homes are environmentally friendly and energy efficient, and Yonkman Construction has developed a reputation for their expertise in green building. The elder Yonkmans plan to eventually hand over the reigns of the company to Scott’s son, Lucas.

March/April 2013


H OM E D es i gn

DIY by design Designer inspiration for home DIY projects By Tanna Barnecut

If sandstone could talk, we could listen to this home for hours! Built in 1904, the interior is as striking as the exterior’s stone appearance. My client recently contacted me for some input on casual updates to this charmer. She enjoys the challenge of DIY projects, but needed a little help getting started. I like to refer to this service as my conceptual design development. When clients contact me for inspiration, this can be a good option. During the initial consultation, I have my client fill out a questionnaire and we discuss their design needs. Then I take measurements and photos for inspiration. Next, I provide a floor plan and space layout, complete with a concept board of fabrics, finishes and furnishings. All my clients have to do is . . . do-it-themselves! With my help, they feel confident tackling crafts and projects, shopping for accent pieces and creating the space of their dreams. On this particular project, I created a conceptual design plan for my client. The plan called for a lovely family room that needed better flow and storage and a dining room that could benefit from a few new furnishings. A few DIY ideas later and my client was armed with the tools to start and complete the projects herself! The finished look has an understated elegance that exudes a cozy and welcoming vibe – so in keeping with the home, its original architecture and the personality of my client!

Project #1 Project #1 Problem: a dining room in need of a focal point. Solution: an attractive cocktail station and serving area. Project: A dog dish, popcorn bowl and lonely tin wall hanging adorned my client’s dining room. She wanted an inexpensive project that would repurpose existing furnishings and add a whimsical focal point. I instructed my client to paint her existing bookshelf black. Next, she bought a piece of plywood, 2 feet by 3 feet, and painted it with chalkboard paint. She used a 4-inch trim board for a frame and painted it white. Then, she brought new life to her existing tin wall hanging by attaching it to the center of the frame. We added a few accent pieces from West Elm and called the transformation complete.


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Project #2 Problem: more storage needed in the living room for children’s games and books. Solution: a custom upholstered window seat with a concealed storage compartment. Project: Sometimes inspiration for the best DIY projects can come from within your own home. My client had an existing storage trunk, stained a rich mahogany, tucked away in her bedroom. We found a new home for it underneath a window in her living room. I purchased fabric locally for a six-inch upholstered cushion, and we finished the space by adding a rug, pillows and stools. The storage trunk, before the DIY project

March/April 2013


H OM E D es i gn

A design that came naturally Rustic-yet-refined characterizes this ranch-style remodel By Tanna Barnecut

Nature-inspired design is a huge trend right now and also one of my most beloved. Needless to say, one of my favorite recent jobs was an “organic ranch-style remodel.” This project resulted in an effortless look that reflected the client’s soothing and engaging personality. Our selection of décor and color palette was inspired by the surroundings of this beautiful home. In my organic fashion, I used a color combination of beiges, grays, whites and browns. Wood, stone, metal and natural fiber added stunning texture and found their way into every corner.


One-story ranch homes seem straightforward, but there is more than meets the eye in this classic suburban layout. As a designer, I am enjoying the renewed interest in the style. I love the long, close-to-the-ground profile, and minimal use of exterior and interior details. I consider these opportunities a blank canvas for an informal and casual living design in any geographic location.

Design We wanted raw design as well as an aesthetically

pleasing look. Our interior plan required a wide range of styles and earth-friendly materials, resulting in a timeless and tasteful space. The updated setting is just that. It flows with a graceful floor plan and strategically defined living areas. A comfy, cozy, conversational habitat encouraged by the outdoors, it is rural yet refined, with fanciful detailing. This remodel required a tear-down of all interior walls to create an open concept, which included the family room, dining room and kitchen. The desired plan was to allow movement, enhance natural light and bring the outside in. The family room fireplace was repositioned from the middle of the home to the far wall, to be viewed from every angle and serve as an inviting focal point. The fireplace facing is river rock and a reclaimed railroad-tie mantel, provided by the homeowner, adds the finishing touch. The dining area, anchored with a custom buffet and smart built-ins, creates the new dividing element in the room. With a mix of the old and new, grandma’s table and chairs regained their original spot and sit proudly as they did in the years prior. The remodeled entry is now flanked with striking custom-crafted wood columns and a charming bar cart that serves lattes in the morning and favorite beverages at night. The refreshed kitchen is a chef’s dream with an extralarge, “leather-finished” granite island and handsome bronze yoke pendants overhead. The gorgeous cabinetry was refaced by Clark Custom Remodeling in Rustic Alder, as was the custom kidney-shaped bench surrounding the dinette set. The large windows were refinished and now provide the natural light and the serene valley view that served as our jumping off point.

Decor Our design goal was about finding the beauty in the old and making it new again. Rustic pieces featuring a handcrafted look or inspired from natural forms, were assembled into a collection of oddities, yet still induce harmony. My favorite piece is the live-edge coffee table. I had a blast personally selecting this one-of-a-kind, local big leaf maple slab. Nate Sabari Woodworks hand-sanded our special piece and covered it with a 10-sheen clear lacquer. He then painted and added 3-by-3 tube steel legs for gorgeous results. I continued the theme of texture with hammered copper-top tables, wrought iron and wood side-tables and plush upholstered, down-filled sofas. The hair-on-hide rug and solid steel tractor stools add a lively nod to the ranch style. The oval burlap shade on a repurposed galvanized garden can, with darling gray bunny finial (topper), gives a hint of whimsy. The Pulley Task Floor Lamp and Metal Gallery Spotlight Track from Pottery Barn are employed to help showcase my client’s treasured family photos on the “gallery” wall. We found raw, natural materials and paired them with shiny objects to fulfill our nature-inspired concept, then completed the look with rustic glamour. (Perfect for those who love earthy decor with a bit of sparkle.) Intermixing antique keepsakes with antler lamp bases, bark-like candles and mercury vases gave us an eclectic yet purposeful appeal. The warmth of this room exudes from the wool rug on the floor to the Agreeable Gray-painted ceiling. The best way for me to describe the mood and ambiance as you walk in the door … natural.

March/April 2013


H OM E Trends

10 cutting-edge kitchen appliances A refrigerator that can give you the weather forecast and a microwave that doubles as a bread machine are among the new kitchen must-haves The future is upon us – a future of automated, multifaceted kitchen appliances and eye-catching design. Here’s a peek at some of the cutting-edge appliances now on the market.

1 Built-in Beverages

No need to take up precious counter space for your coffee or espresso maker. New built-in “beverage stations,” like the Miele model pictured above right, are plumbed into the kitchen’s water supply, built into the cabinets and ready to grind, brew and steam your favorite drink.


3 Introduction to Induction

Induction cooking has been around for a while, but it is getting a second look as the technology improves and homeowners look for greater efficiency. Induction cooktops heat only the pan and its contents, providing energy efficiency. It cooks food faster, too.

4 Hip Hoods Stove hoods have moved away from being hidden – built into the cabinetry – and are now stand-alone structures with their own visual appeal.

Smart ‘fridges Touch-screen technology has made its way to the kitchen, such as this Samsung T9000. The 10-inch LCD screen runs on the Android operating system, and comes with apps for weather, news and more.

6 5

McSteamy Steam ovens keep foods wonderfully moist – from seafood to baked goods – and come in countertop and built-in models. Many makers offer convection in these ovens as well.

Doublin’ up Dual-fuel ranges make the most of electric and gas heat, giving home chefs the heat for quick stir-fries on the cooktop and golden-brown chocolate chip cookies in the oven.

Retro Refrigerators 7

Not all cutting-edge appliances look that way. Designs harken back to grandma’s kitchen – with all the functionality of today’s appliances. Refrigerators and stoves are the most popular appliances getting a retroredux.

High-tech Toasters 66



Designer Dishwashers Fisher-Paykel pioneered the Drawer Dishwasher. Featuring nifty pull-out drawers, these dishwashers are compact and efficient because you can use just one of the two drawers for smaller loads.

COLOR IS KING This year, appliances large and small pop with color, like this retro-style stove from Big Chill. And while stainless isn’t on the way out, appliance makers are offering challengers, such as Whirlpool’s “White Ice” collection: white-finished appliances with stainless handles. Pair White Ice with some of the colorful appliances on the market for a light and bright look.



Yes, even the toaster has been improved upon. New toasters boast features such as LED indicators, quartz heating elements, a lift-and-look feature to check doneness and, of course, wide slots for your morning bagel.

Multi-function 9Microwave New high-end versions of the microwave are not just heat-and-eat convenience appliances but function as second, smaller ovens as well. The multi-function microwave from Ariete combines an oven, microwave, grill and bread machine.


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March/April 2013


HOM E Tec hnol o gy

In through the outdoors NanaWall technology offers new way to merge living spaces By Mathew Wend


rank Lloyd Wright’s Fallingwater in Pennsylvania is the definitive example of incorporating nature in the design of a house. Since its 1935 construction, the structure has stood astride 30-feet of cascading waterfalls. The house envelops the rushing water, embracing the power of nature and converting it into an extension of the living space. Here in the Pacific Northwest, considered by many to


be one of the most beautiful regions in America, local architecture works to accentuate the resplendency of its waters and mountains through designs that showcase nature. Large windows are requisite wherever a vantage point offers a view. Sweeping arched roofs and bare beams replicate tree canopies. Decks are constructed to overlook vistas. For locals especially, constructing or renovating a home demands considering its surroundings.

One company that helps homeowners take full advantage of the Pacific Northwest’s natural treasures is NanaWall. Based in California, NanaWalls are sold around the world, but they do particularly well in Washington’s climate. A large group of windows that can fold up accordion-style form these wall systems. The expanse of glass tucks elegantly to the side as the wall is folded open to the outdoors.When open, NanaWalls connect landscapes with indoor spaces. When closed, the glass windows offer views with sleek lines, concealed hinges and energyefficient performance, even in harsh climates. These walls run on simple track patterns that make opening and closing them simple. The amount of space provided after a NanaWall folds up feels vast and impressive. Houses flow seamlessly into their outdoor surroundings. A kitchen, for example, can become a part of the patio – a part of the activity – instead of being tucked away from the rest of the festivities. No longer does the cook have to be relegated to a distant room. Rob Laris, of the NanaWall center in Kirkland, suggests using radiant heating in rooms linked to the outside. Radiant heating works by pumping heat through pipes placed under the floor. The heat radiates upwards and warms the room more naturally than forced air. When combined with radiant heating, a NanaWall system can be left open to the natural world while still maintaining a heated house. This is simply not possible with forced air. By creating warm, inviting spaces tied to nature, NanaWall technology expands relaxed outdoor living in the Pacific Northwest beyond summer. Opening the house to the outdoors can be done simply, and reverting to a room with a view can be accomplished just as easily.

March/April 2013


Meet Markie Nelson

Decades of experience brings wisdom, grace and style to interior design. Story & photos by Jonathan Kull

Light jazz serenades the dimly lit room where Markie Nelson and Al Goetz are enjoying a rain-filled afternoon. As an interior designer Nelson is used to having her work photographed. But she has never had her most personal work, her own home, photographed. 70

D e s ig n


Meet Markie Wanting to do something creative and independent, Nelson went back to school when she was 35. When she started working at an architecture firm she knew nothing, she admits. Gradually she took over the interior design portion of the firm. When the architects’ partnership dissolved in 1971, Nelson kept on. She had only been in the field for five years, but Nelson began running her independent interior design firm. She credits her understanding of the fundamentals of architecture as one of the keys to her success. “I was taken with it,” Nelson says. “It was the pure satisfaction of having a concept and taking it to total completion.” Nearly 40 years and 35 prestigious interior design awards later, she sold Markie Nelson Interior Design, MNID, in June 2010. She keeps her hand in design as a consultant. She recently worked on the Marin Condos in Blaine. Her favorite projects include a condominium remodel at Wailea Point, Maui, and a cluster of nine homes outside Shanghai, China. She worked with Baylis Architects from Bellevue to design the homes for the growing affluent middle-class in China.

Dream home About eight years ago Nelson was still commuting frequently to Seattle and living in a condo at the Country Club in Semiahmoo, when she found a unit available in the St. Andrews cottages. It had been built 20 years previously and had never been remodeled or redesigned. “It was exactly what I wanted,” Nelson says. She played with ideas and designs for about three months before she made her decisions. Just before construction started, Nelson hosted a large dinner party to allow friends and family to see her new home before she began redesigning it. Her son catered the event, cooking 32 perfect steaks, she recalls. Meanwhile, Nelson encouraged her party guests to “Spill their wine!” The rest is pure Markie Nelson history.


March/April 2013


Kitchen: Limestone countertops, including a large single-slab island, are complemented by stainless steel accents and appliances, and cherry cabinetry. Glass shelving above the single-bowl sink holds items of interest. Nelson was set on a dining nook (left). She and Goetz like the informal dining space by the window.

Great Room: While she feels the word is overused, Nelson agrees that her home can be defined as eclectic. Timeless furniture pieces are layered throughout the living room. Reupholstered French chairs from the late 1800s are balanced with a contemporary table. A limestone table given to her by a client sits between two 18th century carved-wood corner chair reproductions. Teak flooring in each room helps create a seamless space, which Nelson says was an important part of her redesign.

Bedroom: An uninspired bedroom, preremodel, was given new life. A line-upholstered wall, barrel-vaulted ceiling and built-in bookcase units on each side of the bed create shape and visual interest. “It was in need of some architectural detail,� Markie said.



Entertaining•Recipes•Restaurant Reviews

Who said fast food had to be bad? Blazing Onion Burger Company serves its food fast, but that doesn’t make it low quality. This fast-casual restaurant serves 25 fresh-broiled burgers with only the highest-quality ingredients, including Tillamook cheese, thick-cut peppered bacon, fresh produce, all-natural ground beef from Pained Hills Natural Beef and locally made buns. Founded in March of 2007 by Lynnwood residents David and Lorri Jones, Blazing Onion recently opened its fifth location in November. Locations include Mill Creek, Marysville, Lynnwood, Snohomish and Gig Harbor. Stop by and try the namesake, the Blazing Onion Burger, which is topped with Tillamook cheddar, fresh lettuce, tomato, pickles, caramelized onions and the restaurant’s special BOB sauce. The Mushroom Burger Melt is another mouthwatering option. Not feeling a burger? They have delicious sandwiches and irresistible salads. Try the Gorgonzola steak salad; your taste buds will thank you. -Jonathan Kull

March/April 2013


In the Kitchen with Bellingham Pasta Co.


he Table Restaurant

Chef Jake Pouley and Co-Owner Katie Hinton wowed us with their impressive cooking techniques and delicious food. Attendees were encouraged to dive in and help out, creating a fun and memorable evening.

Cooking Class

Sponsored by Judd & Black Appliance, Bellingham Pasta Co. and The Table Restaurant. Wine pairings provided by Tulip Valley Winery The Snohomish County Shop.Dine.Live. cooking series highlights local chefs and their creations. On the following pages you’ll find recipes for the four-course dinner chef Jake Pouley from The Table Restaurant created on Jan. 16 at Judd & Black Appliance in Mount Vernon. Join us on March 12 for the next in our series, highlighting Executive Chef Peter Roberge from Poppes 360. He will be presenting American Northwest Cuisine while offering a hands-on experience and cooking tips. Seating is limited, so book early by calling 360.483.4576 ext. 4. or online at

Me e t t he Chef

Beet Caprese Balsamic Reduction 1 lb. fresh beets caramelized shallot vinaigrette soft goat cheese basil Reduction Place balsamic in sauce pan and simmer on medium-low for one to two hours, until it reduces to half. Beets Boil trimmed beets, skin on, until done, test with a fork. Cooking time will differ depending on size of beet. Let cool, then rub skin off. Set aside.

Course 1 Cheese Raviolis Pair with Pinot Noir

Filling 3 cups ricotta 1 cup Romano cheese chopped parsley salt & pepper, to taste 1 egg Mix all; set aside. Assembly 1 egg, beaten 1 lb. pasta sheets from Bellingham Pasta Co. Lay a BPC sheet on flat surface. Wipe with beaten egg. Take dollops of filling and place equal distances apart across the entire sheet (two feet lengthwise). Place another sheet on top, and press around all the outer and inner edges. Using a pasta cutting wheel, cut straight line down the center and between each dollop. Makes square raviolis.

Vinaigrette 8-10 peeled shallots, whole 1/4 cup apple cider vinegar honey to taste salt & pepper to taste

Marinara Sauce 1/4 cup oil 3 tablespoons diced onion 4 garlic cloves, sliced 3 (28 oz.) cans whole, peeled tomatoes, chopped 1/8 cup merlot wine 3 sprigs fresh thyme 1 small bunch fresh basil leaves, chopped 2 teaspoons sea salt Ground black pepper Heat the oil over medium-high heat. Sauté onion and garlic, stirring until transparent. Add wine, tomatoes with half of their juices, thyme and basil. Bring to a boil. Reduce heat and simmer, uncovered for about 25 to 30 minutes or until thickened.


3/4 cup olive oil sugar unsalted butter Sauté shallots in enough oil to lightly coat all of them. Start the heat high, and then turn down halfway until the shallots get a nice browning on one side. Flip and continue this process until all sides are brown (not black). Add a few tablespoons of butter and sugar, cover and let steam on very low heat until shallots are gooey, coated in syrup, tender and soft all the way through. Add hot mixture to food processor and puree while adding honey (if needed), S&P and vinegar. Add oil by hand – 2 parts puree to one part oil. Plating Smear shallot puree on bottom of plate and arrange beets. Top with goat cheese. Drizzle with balsamic reduction and top with basil.

Course 2

Cooking Add raviolis to boiling salted water. They are done when they float to the top, about three to four minutes. Remove and sauce with marinara. Photos by Jonathan Kull March/April 2013


D I NE M ee t t he C h e f

Creamy Sage Pumpkin Pasta

Creating the dish Bring a large pot of salted water to boil for the pasta. 1 lb. fresh pasta Meanwhile, heat olive oil 1 1/2 tablespoons olive oil over medium heat in a large 1 small onion or shallot skillet. Add onions and gar2 cloves garlic, minced lic, cook until tender, about 1 cup chicken broth five minutes. 1/2 cup white wine Add fresh pumpkin and 1 1/2 cups diced pumpkin or broth to mixture and cook 1 cup unsweetened, canned until tender, about three to pumpkin puree four minutes. Mash pump1/2 cup heavy cream kin with potato masher. Add 2 tablespoons chopped heavy cream, sage, nutmeg, fresh sage salt and pepper, and heat 3/4 teaspoon salt through. If using canned 1/2 ground pepper pumpkin, simply add to hot 1/4 teaspoon ground nutmeg broth mixture without mash1/2 cup freshly grated ing. Parmesan cheese Combine cooked pasta with pumpkin sauce and serve warm. Top with cheese. Serves 4. Pair with Pinot Noir

Course 4

Course 3

Chocolate Mousse Pair with Port or espresso

10 oz. good dark chocolate 6 oz. unsalted butter 4 egg yolks 7 egg whites 1.5 oz. sugar, granulated 5 oz. heavy cream Assembly Melt chocolate and butter over a double boiler until it is melted and not lumpy. (Don’t use a metal whisk). Allow to cool slightly, and then whisk in the egg yolks, in stages. In a separate bowl, beat the egg whites until soft peaks form; slowly whisk in the sugar and continue until stiff peaks form. Gently fold the whipped egg whites into the choco-


late ganache. Whip the cream into soft peaks and then fold into the mousse mixture. (Make sure it’s cool enough). Gently fold until there are no egg whites or cream streaks. Be creative when serving. Try putting chocolate mousse in a wine glass topped off with a little whipped cream and sprinkled with shaved chocolate. Serves 4.

with Wine Pairings • March 12, 2013 • 6 p.m. - 9 p.m.


Executive Chef Peter Roberge with Poppes 360 What: Northwest Fresh Cuisine Where: Judd & Black Appliance - Mt. Vernon Price: $60/person • limited room • reserve your spot early at or 360.483.4576 x 4

Snohomish Shop.Dine.Live.


D I N E Res t aurant Rev iew s

Dining Key

$ up to $9 $$ $10-19 $$$ $20-29 $$$$ $30 or greater B Breakfast Br Brunch L Lunch D Dinner FF



Takeout Outdoor Seating Reservations Happy Hour New Review


See all our restaurant reviews on our Eat and Drink tab at

Bothell TANDEM WINE AND CHEESE BAR 10123 Main Space, Bothell, 425.398.9463 Tandem Wine and Cheese Bar owner Lisa Havens often greets her customers with a hug. Her welcome makes it seem like she invited them to her home for dinner. Her husband, Brad Havens, is tucked away, cooking in the cozy kitchen. Looking for ultimate comfort food? Try their creamy macaroni and cheese made from local ingredients. Or, try the Butternut Squash Ravioli topped with a light garlic cream sauce. One of the most popular dishes is the Chicken Marsala, topped with mushrooms in a white wine butter sauce. For an appetizer, try the French Onion Soup. It’s aged for a couple days before being served.




Camano Island THE CAMANO ISLAND INN BISTRO 1054 S. West Camano Drive, Camano Island, 360.387.0783 The Camano Island Inn Bistro on Camano Island is a destination worth the drive or ferry


ride. Consider it for a romantic getaway, and reserve a room at Camano Island Inn to make a weekend out of it. A buffet-style breakfast is complimentary for inn guests every morning. They serve up an assortment of pastries, seasonal fruit, beverages and a daily special. Soups, salads, sandwiches and other specialties are offered shortly afterward for lunch, but the dinner menu is truly the star of the show! Enjoy fresh seafood and fine meat selections or explore an extensive vegan and vegetarian menu for your evening meal. Those seeking a more casual dining experience should make an appearance at the Bistro between 3-5 p.m. for happy hour.





Edmonds THE CHEESEMONGER’S TABLE 203 Fifth Ave. S #1, Edmonds, 425.640.8949 As its name indicates, The Cheesemonger’s Table is all about cheese. Enjoy the vast selection of more than 100 cheeses from around the world on a sandwich, platter or as a complementary addition to a house special. Cheese enthusiasts should visit the new location at the Old Milltown Plaza in Edmonds. The Table hosts a cheese sampling every Saturday, which is best enjoyed with a drink and a handful of the housemade truffled popcorn. Try the hot Caprese sandwich with fresh mozzarella, tomato, basil, balsamic vinegar and olive oil. The Table makes it easy to share your love of cheese with friends and family by sending a gift basket of select cheeses, nuts, fruit and other treats, which can be shipped anywhere in the United States.





EVVIVA WOODFIRED PIZZA 178 Sunset Ave. S, Edmonds, 425.299.0142 If you like authentic Neapolitan pizza, look no further than Evviva Woodfired Pizza in Edmonds, where pizza is created with pure, simple, fresh ingredients and baked on the floor of a woodfired stone oven. You’ll find favorites like the Combo Pizza, featuring chorizo, fresh vegetables, mozzarella, and San Marzano tomato sauce, but the menu also features innovative items like the Blueberry Goat Cheese Pizza, with goat cheese, sundried tomatoes, mozzarella, organic olive oil and garlic. Diners will enjoy the view of ferries arriving from and departing to Kingston, but they can also have their meals delivered within Edmonds or prepared for take-out. Finish your meal with organic gelato. Evviva is Italian for ‘cheers’ or ‘hurray.’ Cheers to their name and this fine Italian restaurant!




Everett CURRY BISTRO 1907 Hewitt Ave., Ste A, Everett, 425.258.2900 Downtown Everett’s Indian cuisine finds its best in the ever-popular Curry Bistro restaurant. The prompt servers stay busy filling flavorful orders of tender Lamb Vindaloo, generously thick Chicken Masala, and any other classic curry your heart could desire. Genuinely rich, complex and reliably mixed to hit the spot, the curries serve

the flavors of traditional Southeast Asian while providing a soul-fulfilling encore. For those with the constitution for a day’s size meal, be sure to try the Bistro’s beautifully served lunch buffet, with all the fine quality, consistency and flavor you’d hope for in a family-sized Indian dinner, and all for a reasonable price, too! L D FF TO


JANBO CAFÉ 6125 Evergreen Way, Everett, 425.347.2688 Experience what may be Everett’s most authentic Vietnamese cuisine at Janbo Café. Don’t be fooled by its modest interior; one taste of the house specials will convince you that Janbo Café knows delicious food. Find a wide selection of chilled, fried, grilled or steamed appetizers, including fried meat or vegetable egg rolls. A word of wisdom: The egg rolls are massive and can easily deter your appetite; eat slowly! Follow your appetizer with a phenomenal take on Pho Noodle Soup with meat or vegetables. The Wok Fried Noodles are also particularly savory. Complete your meal with a Janbo Bubble Tea and a plump cream puff. L D TO NEW


PIROSHKY & CREPES: EUROPEAN BAKERY AND CAFE 1327 112th St. SE, Everett, 425.225.6694 Treat yourself to a sweet or savory treat at Piroshky & Crepes: European Bakery and Café near Silver Lake in Everett. A piroshky is a Russian baked bun stuffed with a variety of fillings and glazed with egg for a golden, crisp exterior. Most piroshkis are filled with meat, fish, vegetables, potatoes or cheese, but this European bakery also offers sweet varieties filled with fruit and served with whipped cream or chocolate. You can also order sweet and savory crepes. Pair your treat with your choice of more than 100 loose tea varieties or an espresso beverage. L D FF


Lynnwood TAQUERIA LA RAZA 6815 196th St. SW, Lynnwood, 425.775.7526 One visit to Taqueria La Raza, and you’ll be coming back for more. The menu is simple, and the food is overwhelmingly flavorful; the large portions will leave you plenty to save after the first few satisfying bites. An order of four tacos come artfully packed with tenderly seasoned strips of soft chicken, topped with fresh onions, peppers, cilantro and a generous sprinkle of cheese. The Chile Rellanos are slim and crisp, with a fine balance of cheese and gently fried flavor. A thick Habanero Mango Salsa is among a few of the not-so-secret secret sauces that will add a sweet, spicy kick to your already rich meal. The friendly staff prepares your food fast, and offers to remove any unwanted toppings or sides in anticipation of picky eaters. As you wait for some of the tastiest Mexican cuisine to grace the Northwest, you’ll receive a complimentary bowl of tortilla chips with fresh, tangy home-chopped salsa as a prologue to an excellent meal. L D TO FF


Re st a u ra nt Rev iew


Dining by the rules:

A temperamental, yet tasty, meal at the Grouchy Chef

By Heather Koski

Grouchy Chef 4433 Russell Rd., Ste. 113 Mukilteo 425.493.9754

Upon arriving at 4433 Russell Rd., potential Grouchy Chef diners might think they made a wrong turn: a grey warehouse and nearly deserted parking lot dimly lit by flickering lights don’t appear to be a likely location for a fine-dining establishment. A red logo of a stern chef on the side of the building indicates otherwise. Diners are not greeted by owner and chef Takayuki Masumoto upon entering, but rather by a large sign that tells them to sit on the wooden benches, not stand or linger in the entrance, until they’re called to the counter to confirm their reservation. Not only are reservations required, but diners are expected to arrive early and never late. Welcome to the Grouchy Chef! Once Chef Masumoto points out where you should sit, diners receive the menu in a binder of laminated pages of three different languages: English, French and Japanese. Between menu items, there are curt instructions of what to do and what not to do, including “Do not toast the glass goblets; they might break,” “Do not wipe your mouth with the cloth napkins; use paper napkins instead” and “Do not blow your nose at the table; use the washroom.” When Chef Masumoto arrives to take diners’ orders, he reiterates and emphasizes the importance of his rules. He also collects the bill in cash, without tips, before the meal is served. “No frills, no substitutions and no outside food or

beverages” sets a somewhat serious ambiance for one’s dining experience; however, any grumpiness can easily be overlooked with the first bite of the four-course meal. A colorful plate of fresh-cut fruit, tossed salad and chopped spreads accompanied with crostini introduces diners’ paletes to what promises to be a savory meal. A rich, creamy bisque soup follows the salad, and creates anticipation for the main entrée, which is the only course of the meal that diners can choose. An extensive list of beef, poultry and fish with the choice of a starch gives diners a wide variety of meal selections that Chef Masumoto makes to order while waiting on other diners. Each entrée includes wasabi zucchini pieces, which adds a Japanese kick. The meal concludes with bite-size decadent desserts; a sweet finish to a notably delicious meal. Perhaps the most remarkable thing about the Grouchy Chef is the chef himself: he’s a one-man show. He serves, cooks, cleans and runs his entire restaurant single-handedly. He comes and goes through his kitchen quietly and intentionally, timing orders in sync with his customers’ arrivals. Despite Chef Masumoto’s numerous rules, he maintains an increasingly large and loyal clientele, as evidenced by the pictures of his customers wearing Grouchy Chef T-shirts displayed on his restaurant walls. His dedication to his craft gives diners a unique, enjoyable, but somewhat grouchy, dining experience. March/April 2013


D I NE A round t h e S o u n d

Yard House opens first Pacific Northwest location


he Yard House, a casual restaurant chain known for its craft beer selection, opened its first Pacific Northwest location at the Century Square Building in downtown Seattle on Feb. 10. A totem pole, unique to the Seattle location and representative of the city’s history, is an urban work of art standing at the restaurant’s entrance to welcome guests. Beautiful abstract art by California artist Jerome Gastaldi, classic rock music played through its state-of-the-art sound system, and flat screen televisions create a lively environment for guests. Yard House’s American fusion menu of 130 items includes appetizers, salads, pastas, sandwiches, grilled burgers, steak, seafood and more. They also offer glutensensitive alternatives and vegetarian options.


The hundreds of taps of draft beer on the menu is perhaps the restaurant’s most noteworthy feature. The Seattle location includes local beers like those from Pike, Georgetown, Pyramid and other craft breweries. Yard House’s unique beer system features a glass-enclosed Keg Room that houses hundreds of steel barrels. The beer then travels miles through overhead steel and nylon tubing, which feeds into the taps at the center island bar. Yard House is one of the fastest-growing, casual restaurant chains in the nation. The first Yard House opened in 1996 along the Long Beach Waterfront just south of Los Angeles, and today there are 43 locations in 15 states.

Mill Creek `



15118 Main St.. Ste. 110, Mill Creek, 425.357.5600 Azul Tequila Lounge & Restaurant provides a warm, upscale atmosphere and a fresh take on Latininspired dishes. Mexican favorites, such as the Enchilada Verde or Carne Asada, are paired with Caribbean specialties, including St. Thomas Coconut Prawns and Jamaican Jerk Pork Chops. Southwestern flavors also make an appearance in dishes such as the Poblano Artichoke Dip and the Blackened Chicken Pasta. The menu also includes multiple hardy salads, sandwiches (many served with a chipotle mayo) and even burgers. Dishes get their flavor from ingredients such as habanero peppers, cilantro and citrus. Even the salsa has a flavorful twist thanks to roasted red peppers. Of course, with “tequila” in its name, those looking to imbibe in a top-shelf liquor will have ample choices. Try a Bartender’s Margarita or any of their specialty cocktails. Mexican cerveza, along with many popular drafts, also are available.



The following selections have made it past our taste bud test and into top seven this issue. Step out and give them a try; you won’t be disappointed.


Br L D

TABLAS WOODSTONE TAVERNA 15522 Main St., Mill Creek, 425.948.7654 Upon entering Tablas in the Mill Creek Town Center, a friendly staff and circular fire welcome your arrival. This Mediterranean-Spanish fusion restaurant features some of the best tapas around, whether it’s for lunch, dinner or happy hour. Reflective of the restaurant’s name, the kitchen boasts a wood stone oven to cook dishes like Baked Brie, a sweet combination of apple confit, hazelnut and honey glaze, and Diamond Knot IPA mussels, made with chorizo and Mukilteo’s Diamond Knot IPA. Apart from Tablas’ wood-stone menu items, their custom dips, spreads and pizza-type flat breads are certainly worth trying as well. The House Paté is a creamy consistency with a kick of green peppercorns and perfectly paired with rustic baked bread. Try the Steak and Red Onion Compote Flat Bread, complete with chèvre cheese, for a savory flavor that will stimulate your taste buds. Tablas’ happy hour features the best compilation of their entire menu at a tasty price.



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Mukilteo IVAR’S MUKILTEO LANDING AND FISH BAR 710 Front St., Mukilteo, 425.742.6180 Whether you’re waiting for the ferry to South Whidbey, or taking a scenic stroll along the lighthouse boardwalk, Ivar’s Mukilteo Landing and Fish Bar stays open late to satisfy your seafood needs. A weary-eyed winter commuter will perk right up to a delicious serving of Ivar’s famous, fresh Clam Chowder – a consistently creamy perfection, to be craved until the final bite. For the more fried-minded, you’ll get your dinner’s worth with a golden soaked serving of Fish and Chips sided by their trademark seasoned tartar. Inside the restaurant and bar, stunningly intimate views of the Sound await couples on a romantic night at sea or friends and families seeking a fine dining night out. With richly filling food fulfilled by a richly fitting ambience, Ivar’s is Northwest Seafood at its best. L D TO



Piccadilly Circus in downtown Snohomish is the perfect place to get delicious pub food. Try the ^Bangers and Mash, also known as sausage and mashed potatoes, but served with a British twist. 360.568.8212 Pen Thai is a good spot for a nice date. With a wine list and scrumptious spicy Thai food, Bothell has a gem. Try the Swimming Rama, chicken served on a bed of spinach and topped with peanut sauce. 425.398.7300 Revelations Yogurt and Dessert is Edmonds’ prime location for light, tasty treats. Take your pick of a rotating variety of premium frozen yogurt flavors with toppings, including fruit, nuts, baked goods, hot fudge and caramel. 425.744.6012

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Tacos Dany may be a taco truck, but the quality is unmatched. Try their homemade Adobada and Asada tacos with fresh salsa! Usually located in Monroe at Hwy 203 & E Stretch Street. Everett’s Denallis Grill and Bar serves food that is fresh and bursting with flavor. Go for the Sautéed Calamari Steak or the Grilled Lemon Yogurt Chicken! 425.374.7002 We enjoy the selection of tasty beers on tap at the Indigo Kitchen and Alehouse in Lynnwood. Choices include a Maritime Old Seattle Lager, Rogue Oatmeal Stout, and Boneyard IPA to name a few. 425.741.8770 Stop by Pho VK for delicious, inexpensive food. The service is great and the atmosphere is upbeat. Don’t forget to try their meatball and brisket! 425.353.8001

March/April 2013


D I N E Re st a u ra nt Reviews JOHN’S GRILL 649 Fifth St., No. 101, Mukilteo, 425.347.1068 Consider John’s Grill on the corner of Fifth Street and Lincoln Avenue in Mukilteo for your next special occasion. John’s offers some of the finest steak and seafood in Snohomish County. Before moving north to the Puget Sound. Although very much a “meat and potato” restaurant, John’s does feature vegetarian options and a variety of substitutions for those with dietary restrictions. A special kids menu will entice your little ones while an extensive wine list will appeal to a more mature dinner party. John’s features half-priced glasses of wine and other libations during happy hour at their comfortable, inviting bar. D FF NEW


Snohomish BRASATO


1011 First St., Snohomish, 360.563.5013 Enjoy European-inspired cuisine in historic downtown Snohomish at Brasato. This modern Euro-American bistro with a view of the Snohomish River is open for dinner seven days a week. Start your meal with one of the shareables, like a plate of risotto croquettes made with an array of fresh vegetables and roasted red pepper aioli. Follow your appetizer with a bowl of sundried tomato soup, a creamy concoction that will warm you up. Dinner entrée options include braised beef, black bean ravioli, roasted wild salmon and many other creative selections. Be sure to save room for a signature dessert. Savor Brasato’s menu, a product of fresh, locally-sourced ingredients, at this favorite neighborhood Snohomish restaurant.




Whidbey Island PRIMA BISTRO

201 1/2 First St., Langley, 360.221.4060 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 offers 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. L D TO


For more restaurant reviews, go to Eat & Drink


Fe a t u re d E ve nt


Gospel legends coming to Snohomish

The Edmonds Center for the Arts will host special guests this month, as The Blind Boys of Alabama are set to showcase their reknowned gospel talent. The legendary group will perform at the ECA on Saturday, March 9 starting at 7:30 p.m. The Blind Boys are one of the longest-lasting and most decorated groups in the genre, and have cemented their status as gospel legends. They have won five Grammy Awards (including a 2009 Lifetime Achievement Award), sung for two presidents, and have been honored by the National Endowment for the Arts. They are also members of the Gospel Music Hall of Fame. The group is perhaps most notable for their incredible longevity. They have paid their dues and earned their success, enjoying a run that has lasted more than 70 years. After they formed the group at the Alabama Institute for the Negro Blind in 1939, they endured nearly four decades of touring on the black gospel circuit before entering the mainstream. They recieved their first break in 1983 after their role in the hit play The Gospel at Colonus expanded their audience and launched them into the public conciousness. In the ’90s they won two Grammys and made their first White House appearance. Since then, their accomplishments have earned them respect throughout the music industry, leading to collaborations with other big time names. The Blind Boys have appeared on recordings with artists such as Lou Reed, Randy Travis, K.D. Lang, Tom Petty and countless others. They have also done interpretations of works by acclaimed songwriters such as Ben Harper, Curtis Mayfield, Prince, Tom Waits and Eric Clapton. Audiences can look forward to a versatile and unique

performance. The Blind Boys’ latest project, titled Take the High Road, features a great deal of country influence, territory that they had not previously explored. This career landmark, released on Saguaro Road Records, was inspired by both modern and traditional country, which enhanced their classic gospel sound. The project was done with the help of country star Jamey Johnson, who aided them in creating this country-gospel fusion. A handful of other country music legends are featured on the album as well, including Willie Nelson, Hank Williams, Jr., and Vince Gill. The group is led by the blind, singing trio of Jimmy Carter, Eric “Ricky” McKinnie and Ben Moore, as well as guitarist and musical director Joey Williams. In addition to his vocal contributions, McKinnie also serves as a drummer. The show is a great opportunity to catch a group of living legends in action. Anyone with a love for gospel, soul or country, or simply an affinity for award-winning musical performances, will not want to miss these classic artists and performers. - Ari Liljenwall

Blind Boys of Alabama March 9 / 7:30 p.m. $40-50 $15 (Youth/Students) Edmonds Center for the Arts / 410 Fourth Ave. North

March/April 2013


TH E TOW N Li st i ngs


Celebrate Red Mountain Red let the revelry begin may 25 & 26 The stage is set for your All Access weekend. 20 medal-winning wineries will be pouring some of Washington’s best wines on the Col Solare terrace high above the vineyards. Come play, taste and see what the excitement is all about.







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te Red lry begin Celebrah e reve let t







The Mousetrap March 1 - 24 Wednesdays - Fridays, 8 p.m. Saturdays, 2 p.m. and 8 p.m. Sundays, 2 p.m. and 7 p.m. Agatha Christie’s masterpiece and the longest-running play in modern history, this murder mystery sparkles with suspense as it celebrates its 60-year anniversary. A young couple who own the guesthouse, four single guests, one stranger who happened upon the house and one detective are all stranded by a snowstorm. Eight inhabitants, one murderer and one nameless target – how many will get hit in the crossfire? Rich with excitement and mystery, you won’t be sorry you got caught in The Mousetrap. Village Theatre, 2710 Wetmore Ave., Everett. 425.257.8600, everett. The Hen Night Epiphany March 21 - 24 Thursday - Saturday, 8 p.m. Sunday, 2 p.m. A week before the wedding of her dreams, a woman wonders if some secrets should never be kept no matter what the cost. The Hen Night Epiphany is a heart-lifting tale of five women who take to the countryside for a night of fun and laughter that leaves their lives turned upside down. The Hen Night Epiphany promises to be an emotional evening of laughter and tears with a hen night you will never forget. Wade James Theatre, 950 Main St., Edmonds. 425.774.9600, Office Hours April 5 - 28 Various performance times On a Friday afternoon in six different offices in a big city we follow six different stories, which are somehow related. The occupants include an overweight jockey, a desperate movie producer, a gay entertainment lawyer, a Week-At-A Glance salesman and a philandering

agent. It’s a wild ride that will send the audience into a collective howl. The Phoenix Theatre, 9673 Firdale Ave., Edmonds. 206.533.2000, Trails April 26 - May 19 Various performance times Enjoy a new musical, Trails, the story of two childhood friends, now in their 30s, who are about to drop everything to fulfill a promise and embark upon the journey of a lifetime: a 2,175-mile trek from Georgia to Maine along the Appalachian Trail. But this particular path is going to test more than just their stamina. As the challenges of the trail become increasingly difficult, ghosts from the past haunt their steps, and the woman they both cherish brings back long-kept secrets. With captivating music full of humor and life, this new musical expedition tells a tale of personal strength and the rejuvenating spirit of adventure. Village Theatre, 2710 Wetmore Ave., Everett. 425.257.8600, everett.

Classical + Cascade Sympathy Orchestra All Roads Lead to Rome March 18, 7:30 p.m. Cascade Symphony Orchestra, led by conductor Michael Miropolsky, presents an evening of classical selections by Weber, Ravel, and Tchaikovsky, with violin soloist Brittany Boulding. Edmonds Center for the Arts, 410 Fourth Ave. N., Edmonds. 425.275.9595, North Sound Jazz April 12, 8 p.m. North Sound Jazz, a well-respected 17-piece big band from the Puget Sound area that performs music from an abundance of jazz greats, will perform a concert of a variety of jazz forms, including swing, blues, funk rock, bossa nova, and Latin. Listeners

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will enjoy an interesting program of big band jazz sounds in a relaxed atmosphere. Edmonds Unitarian Universalist Church, 8109 224th St. SW, Edmonds. 425.778.0373, Cascade Sympathy Orchestra On Ensemble: Chamber Music Favorites April 14, 3 p.m. Instrumentalists from the Cascade Symphony Orchestra will showcase their individual talents in small ensembles. The concert will feature unique and varied chamber ensembles from all sections of the orchestra, including a trumpet and bass drum duo, a viola quartet, a variety of wind duos, a string quintet and selections from the extremely popular Cascade Percussion Ensemble. Edmonds United Methodist Church, 828 Caspers St., Edmonds. 425.776.4938,

humble ambitions of earning a few clams to fight off tuition bills quickly evolved into a full-time international performance career. The Coats are one of the Pacific Northwest’s premiere a cappella bands. Northshore Performing Arts Center, 23634 Bothell Everett Highway, Bothell. 425.984.2471,

Dance The StepCrew April 11, 7:30 p.m. Dance in your seats with The StepCrew, a Celtic-inspired celebration featuring six of the most charismatic dancers performing today. Led by the Pilatske Brothers, Jon and Nathan, The StepCrew combines three unique styles of dance: Irish Step, traditional tap dancing and the extraordinary Ottawa Valley Step dancing. The


Pilatske Brothers and Cara Butler are well known by fans of The Chieftains, having toured with them for over a decade. The five-piece Celtic band is red hot and accompanied by the haunting and exquisite vocals of Alyth McCormack from the remote Scottish Hebrides. Edmonds Center for the Arts, 410 Fourth Ave. N., Edmonds. 425.275.9595, Giselle April 21, 5 p.m. The tragically romantic love story of innocence, pure love, betrayal and ultimately forgiveness, set to the hauntingly beautiful score by Adolphe Adam, will stir your heart as the bittersweet story of Giselle’s love for Albrecht and his betrayal unfolds before your eyes. Edmonds Center for the Arts, 410 Fourth Ave. N., Edmonds. 425.275.9595,

Concerts Ki-Ho’Alu Foundation Presents Hawaiian Slack Key Guitar Festival March 10, 3 p.m. After 30 successful years playing in Hawaii on the islands of Oahu, Maui and Kauai, the festival comes here. The festival will feature Grammy-Award winning artists LT Smooth, Stephen Inglis, Bobby Moderow, Paul Togioka and Walter Keale in a three-hour journey of some of the finest slack key guitar music in the world from traditional, contemporary and experimental styles. Edmonds Center for the Arts, 410 Fourth Ave. N., Edmonds. 425.275.9595, The Coats April 13, 7:30 p.m. The Coats is a vocal band that started on the street corners of Seattle’s famous Pike Place Market. Singing for tourists, locals, fish vendors and fellow buskers, their March/April 2013


Visual Arts

Top Pick

Nanci Griffith April 5, 7:30 p.m. A self-styled “folkabilly” singer, Nanci has straddled the line between folk and country music throughout her career. As a kindergarten teacher by day and a folk singer by night, Nanci broke into country music in the 1980s writing hit songs for such artists as Kathy Mattea and Suzy Bogguss. Nanci won the 1994 Grammy for Best Contemporary Folk Album for “Other Voices, Other Rooms,” and has released 20 studio albums, including 2012’s “Intersection.” Edmonds Center for the Arts, 410 Fourth Ave. N., Edmonds. 425.275.9595,


Fiber Art: Whidbey Island Surface Design March 7 - April 5 Explore the diverse media, creative techniques and visual traditions in this unique exhibit of fiber surface design from artists living and working on Whidbey Island. Surface design encompasses the coloring, patterning and structuring of fiber and fabric. Schack Art Center, 2921 Hoyt Ave., Everett. 425.259.5050, The Sun and the Earth April 1 - May 3 Greg Kammer, director of the Russell Day Gallery, and Andrew Vanture, astronomy instructor, teamed up to create a conceptual art exhibit of the Sun and Earth. The exhibit includes two full wall video projections of a temporal earth and a six-foot diameter wall projection of our turbulent sun as it erupts with flares and storms during a one-month period this year. Russell Day Gallery, Everett Community College, 200 Tower Street, Everett. 425.388.9036.

Museums Edmonds Historical Museum Explore the world of owls and woodpeckers through photographs by Paul Bannick, award-winning photographer, author, conservationist and Washington resident. The exhibit also features local information provided by the Edmonds Community Backyard Wildlife Habitat Project and the National Wildlife Federation. Edmonds Historical Museum, 118 Fifth Avenue. N., Edmonds. 425.774.0900, The Tulalip Longhouse This interactive exhibit features a variety of stories recorded by Tulalip’s gifted storytellers. Learn about how Tulalip ancestors were active listeners when stories were told about history, personal feelings, food gathering and travel. Stories connected people

to land, culture and language. Some stories belonged to families and were handed down generation to generation. Hilbulb Cultural Center & Natural History Preserve, 6410 23rd Ave. NE, Tulalip, 360.716.2600.

Family-Friendly Events Friday Night Live! at Imagine Children’s Museum March 15, 5:30 - 9:30 p.m. Bring your family and friends to the Imagine Children’s Museum on the third Friday of every month for free admission. Children can sit in a real airplane cockpit or explore a twostory tree house. Other adventures include a mountain with a climbing wall and train tunnel; a ferry boat with a water table; a farm with a milking cow; a town center with a restaurant, vet clinic, bank, barber shop and theater; and art and construction studios. Even young children can toddle or crawl around a castle play area. Kids are encouraged to touch, do and explore everything – this is a place where a child’s approach to the world reigns! Don’t worry parents; you can do all these adventures as well! Imagine Children’s Museum, 1502 Wall St., Everett. 425.258.1006, The Reptile Zoo 10 a.m. - 6 p.m. The Reptile Zoo offers families opportunities for fun and learning. The zoo has an extensive collection of reptiles on display, including turtles, alligators, lizards and many types of snakes. Some of the zoo’s most popular residents include a turtle with two heads, an albino alligator and the world’s deadliest snake, the black mamba. Be prepared to have fun and enjoy hands-on time with these magnificent creatures. Admission is $5 for children, $6 for 18 and over. Call to learn feeding times or make group reservations. Reptile Zoo and Living Museum, 22715 State Route 2, Monroe. 360. 805.5300,

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Snohomish Easter Parade March 30, 11 a.m. - 1 p.m. The Snohomish County Tribune’s “Easter Bunny” will be leading the parade and welcoming our crowd to Snohomish. The Easter Bonnet Contest will take place after the parade. Downtown Snohomish, First Street. 425.754.4518,

Special Events Snohomish Chocolate Walk March 16, 11 a.m. - 5 p.m. Take a sweet stroll downtown and collect your treats along the way! Visit downtown businesses for delectable specialty chocolate treats! Take it easy, arrive anytime and leave whenever. There’s plenty of time to browse, nibble and people watch. Your $15 ticket includes a passport and map of participating businesses, a bag to collect your treats in, and a raffle ticket to enter once you’ve visited all the stops. Don’t miss the great historic district prizes! Historic Downtown Snohomish, PO Box 1192, Snohomish. Snohomish Wine Festival April 27, 6:30 p.m. - 10 p.m. The fourth annual Snohomish Wine Festival is featuring Snohomisharea, premiere wineries, as well as exceptional wineries from Washington and Oregon. Some participating wineries include Aspenwood Cellars, Willis Hall, Dubindil Winery and many more favorites! The first 400 registered guests will receive a commemorative wine glass and for $30 per person you will get wine tastings, light appetizers and live entertainment. Music will be provided by Snohomish’s acoustic duo, Plan B. Snohomish Event Center, 1011 Second St., Snohomish. 360.568.2526,

March/April 2013


Out of Town Eastside Imagination Theater March 25, 7:30 p.m. Imagination Theater is a delightful evening of fun on the radio for the whole family. Whether it is a Sherlock Holmes adaptation or an episode of Harry Nile, you can always expect a double-bill with Imagination Theater - suspense, adventure, and of course, mystery! Jim French Productions produces Imagination Theatre, American radio’s premiere drama series, now heard coast to coast on well over a hundred radio stations in North America and by satellite on XM Radio. Kirkland Performance Center, 350 Kirkland Ave., Kirkland. 425.893. 9900,

South Irish Festival March 16 - 17 9 a.m. - 6 p.m. Tunes, step dancing and the Irish jig breathe spirit and life into the Irish Festival Week. Festival-goers can enjoy stage performances, participate in Gaelic games, trace their own Irish history with the help of genealogists or take Irish language lessons. Enjoy movies, cultural exhibits and demonstrations, mingle with Irish celebrities and have a great time. Seattle Center Armory, 305 Harrison St., Seattle. 206.427.3027, Jersey Boys April 4 - May 4 Various performance times Jersey Boys is the story of how a group of blue-collar boys from the wrong side of the tracks became one of the biggest American pop music sensations of all time – Frankie Valli and The Four Seasons. They wrote their own songs, invented their own sounds and sold 175 million records worldwide – all before they were 30! This musical features their beloved hit songs “Sherry,” “Big Girls Don’t Cry,” ‘Rag Doll,” “Oh What a Night” and “Can’t Take My Eyes Off of You,” just to name a few. Fifth Avenue Theatre, 1308 Fifth Avenue, Seattle. 855.705.7419,


The Magic Flute March 9-17 Various performance times The genius of Mozart shines bright in this masterfully diverse mix of popular tunes, stately choruses and showstopping displays. The Magic Flute blends myth, magic and an extraordinary variety of wonderful music to deliver the life-affirming message: love conquers all. The eternal story of humankind’s search for spiritual harmony will move you; the human characters, spirit-animals and supernatural creatures will delight you. The O’Brian Centre for Vancouver Opera, 1945 McLean Drive, Vancouver. 605.682.2871,


KT Gigs


Photos by Ryan Duclos

Superstar “KT Gigs” On Feb. 12, the Make-A-Wish Foundation of Alaska and Washington coordinated a celebrity and shopping day for 13-year-old Kielan Gigs. Kielan is fighting liver cancer, and he wished to be a celebrity superstar for one day. Snohomish County Magazine and over 90 North Sound residents showed up at Best Buy with cameras and signs in hand. We cheered him on as he emerged from a white limo, dressed in a black tux and escorted by a bodyguard. “This has been the best day of my life. I really liked the shopping, but what made it so special were all the people there that were there cheering me on and telling me I did such a good job beating cancer,” said Kielan at the end of his special day. For more on this inspiring story, go to the Make-A-Wish Foundation.

March/April 2013


N OT ES F i nal Wo rd

Free Sasha and Malia Obama: ‘Let them eat cake!’ [Ken picks a food fight] By Ken Karlberg


am appalled. I read the article in our last issue about four foods that we don’t need. Stop right there. There’s only one. Beets. Beets are not real food. They are yucky tasting weeds with absolutely no redeeming value. Ask any kid. But besides beets, someone has to defend against these misguided pop-culture attacks from Washington, D.C., and elsewhere. I gladly volunteer. Surprise, surprise. First Lady Michelle, hands off my junk food – go eat a carrot, or better yet, eat a beet. Physicians, nurses, turn away and cover your ears. Dr. House and Lucy van Pelt, move over. I am about to pen my first “Doctor Ken” column to save 47 percent of mankind. My advice may not be covered by ObamaCare, but it should be. Dr. Ken is officially “in.” Read this twice and call me in the morning.

The healing powers of junk food With all due respect, First Lady Michelle, you miss the point: most junk foods have medicinal value. Who questions, for instance, the healing powers of ice cream? And if you outlaw ice cream, what’s next on the slippery slope? Pizza? History lovers, remember the anti-communism “Domino Theory” justification for the Vietnam War? Well, my ice cream is Kennedy’s Vietnam. I draw my “Maginot Line” in the sugar right here, right now. The White House “War On Junk Food” is no less of a sinister leftist plot. Consider this, Michelle, Mrs. “Wow, I could have had a V-8”: We all know friends, co-workers, or Republicans, who rant and rave, working themselves into full-blown wedgies. Most “conventional” physicians treat these extreme outbursts with mood-altering drugs, the legal kind. Not me; not in my medical practice. Contrary to popular belief, the “Wedgie” is not emotional in origin. It is an uncontrollable physical condition, known more properly by its Latin name, “buttis crampus,” or BC. If you should witness a full or even a half Wedge, stand well back but try to be sympathetic. The phenomenon is involuntary. Truth be told, BCs are caused by a potassium or salt deficiency. Less enlightened “alternative care” healers often prescribe a banana topical. Bad advice. Bananas make poor crowbars and only immediate family tends to


volunteer for cleanup. Instead, I rule out salt intake as the initial culprit with an oral dose of French Fries. Fry by fry, you can literally watch the Wedgie loosen (if you care to). Trust me on this – there’s a reason why I wedge-up only once or twice a year. First Lady Michelle, no doubt your annual Wedgie frequency is higher.

Prescription for preventing bad relationships Certain junk food even plays a crucial medicinal role in dating. For example, poor eyesight is generally treated with corrective lenses or perhaps laser surgery. And yet, every single person walking the face of the earth knows that the best, cheapest and fastest cure for poor eyesight is beer. I am living proof. I would not be married to my wife if she didn’t drink beer. I don’t question why beer works so well; I am just thankful. Of course, getting the therapeutic dosage right can be a challenge. Overdoses can lead to waking up in the morning next to someone who is simply not as attractive as you recall. If this happens to you, be calm. The side effect is temporary and non-lethal. Should you scream “What was I thinking” inside your head, don’t answer the voice. Face it. You weren’t. I strongly encourage preventative health care. Eat a fry, if necessary. And if you begin to worry that “one night” may lead to a relationship, do not despair. More beer is NOT the answer. For my patients, I highly recommend taking a new experimental anti-depressant product, “MorningAfter Chocolate” (MAC), in massive quantities. This non-traditional holistic approach, ironically known as Big MAC therapy, disrupts the fertilization of any serious commitment, and more importantly, prevents beer from ever tasting good again. Early “double blind” studies (meaning the beer has worn off for both of you) are very promising. So, back off First Lady Michelle. Junk food can even cure overdoses of junk food. Frankly, I am concerned for your health. Wedgie deaths may be rare, but you are definitely at risk. Let’s meet soon at McDonald’s for an order of fries. Tuesdays work best for me. I’ll buy.

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