Plateau Living Magazine

Plateau Living March 2015

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Meet Dr. Michael Hawkins & Family

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“Always very caring, first-class work with dental procedures and excellent, thorough hygienist care…Highly recommended.” – Bill W

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Chip Perrault

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I M P O R TA N T P H O N E N U M B E R S

© 2015 Neighborhood Networks Publishing, Inc. ™

EMERGENCY 911

Emergency

(425) 836-5674

Police

(425) 313-3200

Fire Department

(800) 222-1222

National Poison Control Center

(425) 836-5674

Police Dispatch – Non Emergency UTILITIES

(425) 455-5120

Puget Sound Energy

AS TROSSACHS EXPERTS WE HAVE SOLD MORE THAN 20 HOMES IN THE NEIGHBORHOOD!

(877) 824-2288

Comcast Cable/Internet

The Saint-Moawad Team are strong negotiators creating excellent buying and selling experiences for their clients.

Sellers receive top dollar for their properties through the creative marketing solutions provided. Simona lives in the neighborhood and is invested in supporting her community by volunteering at Cascade Ridge Elementary School, Eastridge Christian Church and the Issaquah Food Bank.

(425) 392-6256

Sammamish Plateau Water & Sewer

(800) 592-9995

Waste Management of WA SnoKing

Simona Saint 206-250-1100 www.simonasaint.johnlscott.com

The Saint-Moawad Team Serving the Eastside since 1995

Bob Moawad 425-557-1539 www.bmoawad.johnlscott.com

SCHOOLS (425) 837-7700

Skyline High School

(425) 936-1500

Eastlake High School

(425) 295-3000

Eastside Catholic

(425) 837-4150

Beaver Lake Middle School

(425) 837-5700

Pine Lake Middle School

(425) 295-3000

Eastside Catholic

(425) 837-7400

Sunny Hills Elementary School

(425) 837-5500

Cascade Ridge Elementary School

(425) 936-2750

Rachel Carson Elementary School CITY NUMBERS

(425) 295-0500

Sammamish City Hall

(425) 295-0730

Sammamish Parks & Recreation COUNTY NUMBERS

HAWKINS ORTHODONTICS Your Neighborhood Orthodontist…a Reason To Smile Offering Complimentary Orthodontic Evaluation

Conv eni en t ly l o c at e d i n t he K l ahan ie Vil l ag e Shopping Ce nt er 4 5 4 0 K l a h a ni e D r. S E · I ssaq u a h , WA 98029 · 425-557-8100 · w w w.haw kinsor t ho.com

(206) 296-4692

Hazardous Waste Center, Household Information

(206) 296-PETS

King County Animal Control

(206) 296-PETS

King County Pets Lost and Found

(360) 705-7000

WSDOT Road Conditions

We are always looking for residents to follow up on leads, find great stories and send us ideas. Let’s celebrate the great things happening in our community! No contribution is too small. Please email diane.meehl@n2publishing.com with your pictures, suggestions, or requests.

DISCLAIMER: Any articles included in this publication and/or opinions expressed therein do not necessarily reflect the views of N2 Publishing but remain solely those of the author(s). The paid advertisements contained within the Plateau Living magazine are not endorsed or recommended by N2 Publishing or the publisher. Therefore, neither N2 Publishing nor the publisher may be held liable or responsible for business practices of these companies. NOTE: When community events take place, photographers may be present to take photos for that event and they may be used in this publication.

PUBLISHER Anne Wilcox 425-757-0706 Anne.Wilcox@n2pub.com EDITOR Diane Meehl Diane.meehl@n2publishing.com PHOTOGRAPHER Barbara Roser Photography roserphotography@msn.com CONTRIBUTING WRITERS Reisha Holten Diane Meehl: Business Beat, Suburban Dish Ilse Burch: In the Dirt Creative Team Angelina Garcia

Jenna Wood Heather Mcilrath

Mental Health and Chemical Dependency Programs

Services Offered Psychiatry & medication management Individual, Family, and Couples/Marital Counseling Evaluations for ADHD, attention, concentration, and learning disorders Nutrition Counseling for mood stability, mood disorders, and eating disorders Nutrition Food and Mood Group Chemical Dependency/Co-Occurring programs for adults Teenage Coping Skills Group Positive Parenting Skills Group

Bellevue Clinic

301 116th Avenue SE., Suite 105 Bellevue, WA 98004

425-454-1919

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206-467-5027

Bringing help and healing to those who need it.

Licensed by the Washington State Department of Social and Health Services

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Note

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Publisher’s

Hello Plateau Living Residents,

Invested in Students. Intentional in Outcome.

PRESCHOOL - GRADE 12 | REDMOND, WA

As we go to press with this month’s issue, the ‘Hawks are about to face the New England Patriots in Super Bowl XLIX. By the time you read this, all of us 12th Men and Women will either be chanting, “Dynasty!” or confidently stating, “Just wait until next year!”

Of all the things that bring us together as a community, it seems nothing shows our connection as visibly as these displays of Blue Pride.

When the game is over, after the cheers subside, let’s remember that bond and carry it into our community involvement.

PRESCHOOL • Individualized, accelerated learning in math, reading, and writing • A community that shapes character and kindness

LOWER SCHOOL • Accelerated progression in math, reading, and writing beyond grade level • Latin studied in the classroom • Hands-on experiments in a dedicated lab teach the scientific method

You don’t have to be a Seahawks fan to be a 12—you just have to be part of the community. When you recognize that we live in a very special place, and when you join with those around you to keep it special and make it better, then you’re a 12, too.

MIDDLE SCHOOL • Accelerated progression in math and Latin • Enhanced learning dynamic through gender separation in the classroom

UPPER SCHOOL • Advanced course offerings in math, science, and technology

Anne Wilcox

Best,

Publisher, Plateau Living 425-757-0706 Anne.wilcox@n2pub.com For more visit our Facebook page, Plateau Living magazine, and join the conversation!

Meet Your

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New editor

New Gal in Town: My story, and telling yours By: Diane Meehl

Another year, another NFC Championship for the Seattle Seahawks. Barely!

Everywhere you look is the number 12. It flies from flagpoles, it hangs from windows, it flaps atop cars on I-90, it shouts from jerseys (amid a few other popular numbers like 3, 24, 25, and 31).

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• Integration of faith in thought and practice throughout the curriculum and program

Call for a Campus Tour VisitBearCreek.org 425.898.1720

It was January of 2014 when we moved to Sammamish, and the kids were as gloomy as the morning cloud cover. It was tough to leave our close community of friends, family and neighbors. But also, after 16 years under the blistering (and beautiful) Arizona sun, the idea of boots and sweaters, and cozy evenings by the fire, was downright tantalizing. Still, the kids—Eli, 16, Lauren 13, and Sarah, 8—weren’t the only ones staving off rattled nerves that first day at three brand new schools.

For the first time in a long while, my life seemed quiet without the bustle of a steady stream of people bounding in and out. (Although we were lucky; we have family here in Sammamish!) My husband was recovering from cancer surgery and radiation—he’s better now— and we had no idea how profoundly that would really change things. As he healed and took on a new job (yes, a bit crazy, we agree!)

I dug into the boxes, and then unpacked my heart. My emotions were a bit raw; I probably over-shared a little too much as I tried to meet people. But I deeply craved connection. I was a social butterfly in a wide-open field, searching for a place to perch.

Thankfully, I work from wherever my laptop travels. A long time freelance writer and editor, I hunkered down in those few months and kept my merry band of clients happy as our family adjusted. We caught Seahawks fever fast, and looked forward to summer. It did not disappoint! We cruised through the stunning San Juan Islands, camped near the foot of

Lauren, Diane, Tony, Sarah, and Eli Meehl

Mount Rainier and ferried over to Bainbridge Island. The sun nourished our souls; we all made some new friends and everyone started to feel at bit more at home.

In the fall, with the kids tucked back in school and my husband’s health improving, it was mama’s turn to “grow” “under the steady rainfall. At a neighborhood gathering put together by another transplant craving face-time, I was seated next to Reisha Holton, then editor at Plateau Living. We connected instantly, and now I know why.

Everyone knows and loves this laid-back southern belle! Turns out, Reisha wanted to remain active as a writer, but was ready to cede her post as editor. And, well, after one meeting with Anne Wilcox, our publisher extraordinaire, a kinship between us three was born. We were on fire to celebrate and create community across the Plateau!

I’ve always been small-town girl at heart. So it’s my joy and privilege to showcase what’s so special about Sammamish —a tight-knit community that works hard, plays hard, and gives back graciously. If you bump into me at QFC, or on the sidelines cheering for our kids, please say hello. Everyone’s got a story. I want to hear yours, and maybe even share it on these pages!

Got an idea, a suggestion or comment? Send an email to: diane.meehl@n2publishing.com; social butterflies—see you on Facebook!

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COMMUNITY

Home Grown and Giving it Away

Written by Reisha Holton

Sweet Success and Paying it Forward A toy kitchen.

“I would stand at my plastic kitchen and take the fake food and pretend I was cooking,” 14-year old Emma Rohleder tells me.

“And that’s when I fell in love with baking.”

Four years ago, Emma took that love of baking and turned it into a business: Emma’s Sweet Cakes! Her business card reads, “For cupcake lovers,” and she holds the title of head baker and decorator. She also holds the office of chief financial officer and has given away $10,000 of her profits.

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That’s a pretty sweet sum and even sweeter for the recipient, the Leukemia and Lymphoma Society.

When Emma was Emma and her friend at a Home Grown Bake Sale 10, her aunt, Lisa Abrahamsen, was diagnosed with lymphoma. The whole family—aunts, uncles, cousin and friends—formed Team Lisa A and participated in the LLS’s Big Climb. After that experience, Emma says she knew she wanted to contribute more. What started when her aunts Mary and Kelly took her to a cake decorating class at JoAnn’s has turned into a year-round venture.

“I wanted to participate,” she said. “Cancer sucks and it affects everyone’s lives. I figured this was what I could do and maybe it would change someone’s life.” During her middle school years Emma baked all year. But now, with her high school course load and her involvement in premier soccer, she concentrates her baking during the summer and during the key donation months around the time of The Big Climb.

“When I started, cupcakes were the thing,” she said assuredly, knowing even back then she had a good idea. Emma’s mom, Jen, started telling friends Emma was baking cupcakes and donating the proceeds to LLS. The idea began to snowball. That first year Emma took orders from her mom’s friends and held a neighborhood bake sale. In a single afternoon, Emma’s efforts netted almost $300. “A bake sale?” I asked. “I like to keep it simple, sort of old school,” she tells me. Last year, Uncle Brent Abrahamsen worked with his employer, Bungie, and matched the $3,000 she had earned through her sales. She’ll add more to her total when her donation season is over in a few weeks.

With the Big Climb at the end of March, Emma’s been busy

March Plateau Living

filling orders for her standby chocolate and vanilla cupcakes as well as the most popular, red velvet. “I give my twist to normal recipes,” she says, telling me about the apple cake with cinnamon butter-cream and lemon cake with strawberry buttercream frosting. “If I have a good suggestion for a specific event, I’ll offer what I think might be a good fit,” she said.

Emma has a recipe for success and generosity. With her baking/ donation season coming to an end with the LLS Big Climb March 22, Emma suggests getting involved by donating to Team Lisa A through the link at the end of the article. Since I knew I couldn’t get an order in for this year, I asked for her buttercream-frosting recipe instead. With her spirit of giving back and giving away, she was happy to share it.

To give to the Leukemia and Lymphoma Society through Emma’s Team Lisa A, use this link: http://www.llswa.org/site/TR/Events/ BigClimb?px=1634049&pg=personal&fr_id=1460

Emma’s Buttercream Frosting:

1 cup softened butter 3-5 cups confectioner’s sugar 1 teaspoon vanilla extract 1-2 tablespoons milk (or more until smooth consistency) Directions: Cream the butter in a stand mixer with the whisk attachment. Add the confectioner’s sugar in 1-cup increments, alternating with milk if the frosting is too thick. Continue mixing on low until all the sugar is combined. Next, add the vanilla and whip on medium speed until smooth, pale and fluffy. Enjoy!

One Big Moment Giving away something small turned into something big. “I like to give party favors that are useful,” Teresa MarshallKovachs said, explaining the humble beginnings of XO by Olivia. Olivia is the 7-year-old daughter of Adam and Teresa, and is the inspiration behind the company and its charity, Hugs and Crayons.

The story is simple, but surreal: Teresa (and Olivia) created and handcrafted, kid-sized messenger bags they dubbed, “I’ve got an important message.” The bags were given out at Olivia’s third birthday party. A Nordstrom employee saw the bag on a little gal walking around downtown Seattle, and called Teresa. “I was

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sitting at my desk and a buyer from Nordstrom called and said they wanted to carry the messenger bag,” Teresa said.

“The buyer said, ‘We’d love to see your line-guide,’” she remembers. “I run retail sales at Microsoft and I know what line-guides are and I didn’t have one. I went home that night and created one and XO by Olivia was born,” she said. “It took off from there!”

The company sales fund their charity, Hugs and Crayons, which has given upwards of $50,000 in donated supplies and money in the past four years.

“We are so blessed and feel it is very important to give back,” Teresa said. The family wanted to keep the donations local and have given to Seattle Children’s over the past several years.

“We wanted to share our love of crafts with kids who need it most and who need to take their minds off of what they are going through,” she said. “Memories are formed by spending time together and I know art has a healing power,” Teresa said, remembering the times she spent crafting with her mother who was battling cancer. “Art builds our friendship and relationship.”

And friendship is at the heart of all that Olivia and her family does. Teresa likes big parties, hosting events she calls Friendship and Sweetheart parties. Part thank you to the family’s many friends and part fundraiser, the event showcases the creativity of mom and daughter. “Olivia selects the colors for the paper for the invitations, she coordinates the fabric for the party favors, picks the ribbons to tie up the party gifts,” Teresa said.

One website photo shows Olivia in front of their fireplace, ironing fabric for an upcoming project.

The Friendship and Sweetheart party this year has a new twist.

XO by Olivia is partnering with the Seahawks and Vision House.

“We will be working with some of the Seahawk team members to bring art and art supplies to local kids in need,” Teresa said.

“Olivia and I have had amazing experiences by allowing ourselves to be creative,” Teresa said. The sales from XO by Olivia have allowed others to be creative, too. “Life is better when you give back,” she said. And she adds, “Being covered in glitter and sequins is a great way to end my day!”

To donate to Hug and Crayons, visit xobyolivia.com.

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Into the future W

hen Arjun Narayan returned home from a summer trip to India, he was thirsty. Thirsty and hungry to find a way to drill more wells outside a village he visited. “It was shocking to see people living without enough water,” he said.

Four years ago as a freshman in high school, Arjun started Just Water, a non-profit organization with two goals: to increase awareness about the water crisis in India and to raise the funds needed to drill more wells. “It was harder than I thought,” he said.

Now a senior at Skyline High School, Arjun tells me: “I thought, ‘There has to be some way to make it easier for nonprofit organizations to get funding.’” And there is: Arjun created Fundify. Fundify is a non-profit company that at press time is close to launching its alternative search engine, searchfundify.

org. Think Google or Bing with a give-back. “We can offer a high-quality search experience with the added bonus of giving to the charity of your choice,” the CEO and Founder explained.

The process is simple: Set searchfundify.org as your home page.

Open the browser (like Bing or Google) and you’ll see a menu of charities. Click on the charity of your choice, and in seconds you are directed back to the search page of searchfundify.org Search. Give. Search.

Working within the same parameters as Google or Bing ads, when you click a charity - instead of an ad - you are donating to that charity. Don’t you feel good already?

Arjun and his partners, fellow SHS students Justin Zhong and Parker Ciambrone, invite you to check it out: www.searchfundify.org.

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oldest, Justin, is 21 now and returned last year from Singapore where he served as a missionary for our church. He loves and is very adept at learning languages, particularly eastern languages.

He now speaks Japanese as well as Malay and even dabbles a bit in Chinese. Mind you, I can’t confirm any of this, but he sounds pretty convincing! Right now he’s back at BYU and is a junior in the electrical engineering program.

My middle son is Cameron. He is also in college and attends BC. He is looking closely at the UW when he finishes his associate’s degree. An avid reader, Cameron was probably the second or third person ever to have an e-reader device. I still can’t figure mine out, but he works that thing mercilessly. I see him in the noblest of professions in the future, teaching young minds English, composition or the classics (think: Dead Poets Society). Officially, he’s not sure about anything yet, but he has plenty of time to figure it out. Oh, he’s also a huge fan of The Decemberists. We share a passion for “lit rock” (Editor’s note: in this genre, the songwriter showcases his or her writing prowess with language and literature) and got to see them in their natural habitat last year in Portland. Great show!

Familyspotlight

Cameron, Michael, Ryan and Justin Hawkins

Huddle up with Team Hawkins: Michael, Justin, Cameron and Ryan

Written by Reisha Holton

"Is that the best grill cheese you've ever tasted?” 14-year-old Ryan Hawkins asks me, mocking his dad, Dr. Michael Hawkins. With a middle school smirk, Ryan sheepishly tells me his dad asks him this every time the two have this delicacy for dinner at his dad's house.

Many of our readers know Dr. Hawkins as the masked man who is a master orthodontist skilled in giving us what we want: straight teeth and a wide smile. But he is also a single dad of three young men, an avid outdoorsman, and a biography lover.

Usually, Dr. Hawkins is the one asking the questions and his patients try to get a garbled “uh, huh” out in response. We turned the chair around and asked Dr. Hawkins a few questions of our own.

Tell us where you’re from.

I’m from a lot of places, as my father was a college football coach and that was a somewhat transient life. However, I spent most of my formative years in Yakima, better known as “The Palm Springs of Washington.” We Yakimanians say that with a pretty big wink, by the way! After finishing high school there I did my undergraduate work at BYU and then returned home to attend dental school at the UW. Later I did residencies at University Hospital in Salt Lake City and finally at UCLA for orthodontics and dentofacial orthopedics. After my residencies we chose Issaquah (I was married with two kids by then) to begin practicing. It was a town that I affectionately knew from commuting to Seattle from Yakima as, “That place with the big glider field.” Long-time residents here will remember that

Dr. Michael Hawkins

bygone landmark. We loved being in the foothills of the Cascades and all they offer for recreation and beauty as well as the proximity to I-90 to go see the grandparents in Yakima and to get downtown for sporting events and the arts.

What’s the background on your business?

I first began practicing in Bellevue and Issaquah in the offices of two seasoned orthodontists who were set to retire. I learned much about the art and science of orthodontics as well as running a small business from those two gentlemen. They shared many important things with me, which aren’t taught in dental school.

Why did you choose Klahanie?

We loved the Klahanie neighborhood, which was safe, affordable and inviting to a small family like ours. Of course, we loved the great schools and youth programs like Troop 696 of the Boy Scouts of America, the Issaquah Soccer Club and (at that time) the North Issaquah Little League, which were well-run and staffed by great people who helped us, in part, to raise our kids.

Tell us about your children.

I have three boys. As with my profession, we specialized! My

Our baby is Ryan. He’s attempting to rule Beaver Lake Middle School (and probably succeeding) from behind a string bass.

Yep, he’s all about the bass (and now cringing mightily as he reads this!) oh, AND Instragram! Just when I thought I’d caught on to the whole social media thing by getting a Facebook page, Ryan announced that Facebook was so “last decade” and that Instragram is now where the real action is. Well, back to the drawing board for me. I was very proud of Ryan when his orchestra mates selected him as one of two musicians to receive the Most Inspirational award last year. He’s a very kind young man and that’s just one of his great qualities.

I understand that you are a single dad, tell us about that.

Yes, I am a single parent. Honestly, it’s very difficult. I believe that parenting is a two-person job, at a minimum. However, that’s not always how things work out and you simply have to do the best that you can. I have a good relationship with my former wife and we co-parent well together. But having said that, I must say that I look enviously at the wonderful nuclear families that I see in my practice, in my neighborhood and in the pages of this magazine. I look forward to having that again in my life. For all those single parents out there, I salute you!

You work twice as hard, often with half the resources and the vast majority of them are doing a wonderful job.

So tell us a little about you.

I like the great outdoors and am enjoying them now more than ever. I’ve summited Mt. Adams with each of my two older boys

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distinctive lifestyles

OF I SSAQUAH ,

S AMMAMISH , R EDMOND & B EYOND .

acreage

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Valley & Mountain Views, 10+ Acres

waterfront Justin Hawkins

Cameron Hawkins

Ryan Hawkins

(get ready Ryan!) and love to get out and hike the I-90 corridor, where Granite Mountain is my favorite conquest. I’m an Eagle Scout and am often out with my sons and their fellow Scouts when they venture outside for their outdoor programs. To look at me you’d never guess that I’ve never played Minecraft. Weird, huh?

many great colleagues who enjoy working extremely hard to make things right in your mouth that you will probably never see. Transforming the entire smile is my passion. What a game-changer it is for so many of my patients in terms of selfconfidence and health.

Are you a sports fan?

How do you “break the ice” with a new patient?

Love me some Seahawks! Again, my dad was a football coach.

It’s in my blood. I’m a throwback jersey-type guy. Dan Doornink was my favorite player as a kid growing up in Yakima. It didn’t hurt that he was from eastern Washington and became a doctor after his playing days too! Can you say role model?

I like to shake hands with my young patients. Nowadays it seems like that that custom is less practiced but it tells you a lot about a person while making them feel special and important.

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On the 7th hole of The Plateau Golf Course

Learn more about Dr. Hawkins’ practice at: www.hawkinsortho.com

Founding Director

425.765.3346 | Chris@ChristineKipp.com

PROUDLY WITH

What interests you about orthodontia? Are those different from what interests you in dentistry?

Well, first and foremost, I enjoy working with young people. I knew I wanted to work with this demographic all the way back in dental school and aimed my career in that direction. I also enjoy working on the “macro” more so than the “micro.” With orthodontics, I’m working with the entire mouth and face rather than individual teeth. There is certainly a need for both in achieving good oral health and I’m thankful to work with

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What about books, music and movies?

My favorite movie this year was The Imitation Game. I really enjoyed Benedict Cumberbatch’s role as Dr. Alan Turing in what is a very fascinating chapter in our history. The best book I’ve read was, The Boys in the Boat. It’s a UW-centric biopic about competitive rowing with great insights into teamwork and achievement.

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kids kids Name: My name is Nisha Kent-Dobias.

Age: I am eleven years old.

Grade: I am in fifth grade.

School: I go to Endeavour Elementary.

Parents/Brothers or Sisters: My parents are Mom and Dad. I have two brothers and one sister; my two brothers are named Deven [21] and Jaron [21] and my sister is named Jillian [16].

What do you like best about your brothers/sisters? Something I like about my brothers and sister is that they take care of me and watch over me when they are babysitting.

Sports or Musical Instruments I Play: I love Tae Kwon Do. Something Unique About Me: Something that is unique about me is that I was adopted from India. I moved to the United State of America when I was three years old. I had a hole in my heart. My heart is on the right side instead of the left. I was adopted because my birth parents didn’t know what to do with my heart. So my birth parents put me in the orphanage to be adopted into a family that could help me fix my heart. When I was five years old I had a big open heart surgery, it was in 2008.

I had another big surgery in 2014 it was in March. I have had five surgeries and now my heart is all fix.

When I Grow Up I’m going to be: When I grow up I want to be a teacher.

NISHA’S FAVORITES: Activities/Hobbies: I like to play outside with my neighbors.

Animal: My favorite animal is a tiger; I also like puppies and kittens.

Color: My favorite color is purple.

Food: My favorite food is anything that is Indian.

Movie: My favorite movie is How to Train Your Dragon 1 and 2 and I also like Frozen.

Music: I like Hip Pop music, Christian, and Pop. Place to Play: I like to play outside and at my friend’s house.

Sports Teams: I am in Tae Kwon Do. Subject in School: I like social studies and science.

TV Show: My favorite TV show is Good Luck Charlie.

Vacation: I like to go camping at Lopez Island.

What else would you like to share about yourself? I like to do gymnastics.

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athletes of the

MONTH

Rise, Shine and Swim & Dive Written By Reisha Holton

Under the Northwest's chilly cloud cover, getting into the water usually

Thomas in action

means a slipping into a hot tub. These high school swimmers want to

What school classes do like best? How do you handle the pressures of practice and academics? Math and science are my strong subjects,

change that perspective. Let's dive in and meet March Athletes of the Month: Jackson Berman, Griffin Crow and Thomas Khuu.

Thomas Khuu Skyline High School

Age: 18 Events: 1 meter diving, 50 freestyle, 100 breaststroke, 100 butterfly Years participating: 4 years swimming, 2 years diving What is it that has drawn you to swimming and diving? What is your favorite aspect of the sport?

Training, meets, teamwork, other? Why? Swim-

ming and diving is both an individual and team sport, which makes people push themselves. My favorite part of the team has to be the swim meets because we’re all cheering each other on and supporting all the hard work everyone’s put in during practice. We all just want everyone to do their best and I think our sense as a team comes across strongest at the meets.

but my favorite class by far has been sports medicine. I’m interested in medicine so I thought this class was very relevant to what I wanted to do. We jumped straight into anatomy, different types of injuries and how to prevent and treat those injuries.

We also got to work with our school’s athletes during their sports seasons, which was a rewarding learning experience.

What one tip would you offer to someone interested in looking to get into the sport? I would say go for it! Swim and dive is a very reward-

ing sport if you put the time and effort into it. I’ve seen first-year

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Have you been influenced by a specific teacher/mentor/coach? What impact have they had on you and your participation in high school swim and dive? Susan Simpkins has been my swim coach for all four

years of high school swim as well as summer league. She’s always there to lead our practices and kick our butts, rain or shine. Outside of swim, Susan has been supportive of us not just as swimmers, but also as a group of teenagers. We are all very thankful for Susan’s dedication to our team. And for anyone who’s been coached by Susan, it’s safe to say that what we’ve learned from her is how important it is to GET IN THE WATER!

How do you balance the pressures of your individual performance as it relates to the team’s meet totals? I’ve always known the team is

only as good as I am and vice versa, so I’ve tried to give it my all every time I compete. Whenever I step onto the block or onto the diving board, there is a pressure to do well so I’ve taken this pressure to use as motivation.

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guys drop over 30 seconds in their 50 freestyle which is amazing.

Even more so than other sports, you get to see yourself dramatically improve over just one season! The support you get from your teammates and coaches makes all the hard work worth it.

Age: 18 Events: 50 Free, 100 Free, 200 Medley Relay, 200 Free Relay, 400 Free Relay 4 years in school, 13 years in summer league

As for dive, it’s fun and different than other high school sports.

It’s more of a mental game than it is a physical game. You could try a summer class at a local pool if you want to see if you’d like it!

trait that I’ve learned from swim and dive. When I was a freshman, I thought there was no chance that I’d ever qualify for a KingCo or District cut, the time standards just seemed so fast.

When my freshman season ended, I had to accept that I was right. I had the same mindset coming in as a sophomore but I worked harder. I decided to swim the 100 butterfly at one of our meets and ended up qualifying for KingCo in the event. Ever since then, I’ve qualified for KingCo in multiple events.

The same thing happened when I started diving my junior year.

The first half of the season wasn’t really going my way but I worked at it and at the very end of the season I qualified for Districts. Effort and hard work do pay off when it comes to achieving your goals and that’s something I will definitely take with me.

What do you plan on doing after graduating (if a senior) or what else would you like us to know about you? I’ve submitted all my college

applications and am waiting to hear back from all my schools!

In the future I want to pursue medicine and hope that it’ll be the right path for me, but I’m open as far as what type of doctor I want to be. I know college will be an awesome time but right now I’m just trying to enjoy what’s left of senior year!

Jackson Berman Eastlake High School

Age: 17 Events: 200 Freestyle, 500 Freestyle Years participating: 10 for year round swim team 4th year on Eastlake What is it that has drawn you to swim and dive?

What is your favorite aspect of the sport? Training, meets, teamwork, other? Why? I started

swimming at seven years old. I love the hard work, the competitive side of swimming and that it’s both an individual and team sport.

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Griffin Crow Eastside Catholic High School

...continued

What lessons have you learned from swim and dive that you will carry with you for the rest of your life? Perseverance is a strong character

NeighborhoodNews

March Plateau Living

What is it that has drawn you to swim and dive? What is your favorite aspect of the sport?

Training, meets, teamwork, other? Why? I was

Jackson in action

Have you been influenced by a specific teacher/mentor/coach? What impact have they had on you and your participation in high school swim and dive? Coaches Agnew and Egashira have always supported

me. They both really connect with my teammates and me but they’re also very serious about their work. They’re as passionate about the kids who have never swum before as they are with kids who have been swimming for years. They’re coaches that I would work myself into the ground for.

How do you balance the pressures of your individual performance as it relates to the team’s meet totals? I swim as hard as I can in every

race I swim. I encourage my teammates to always put their best effort forth no matter what the situation may be.

What school classes do like best? Why? How do you handle the pressures of practice and academics? English and History are my two

favorite classes. On average I practice 20+ hours a week. This has forced me to balance training and academics as best I can. I absolutely believe swimming has made me a better student.

What one tip would you offer to someone interested in looking to get into the sport? Given where we live with so many bodies of water

around us, swimming is a life skill that I believe everyone should know. On a competitive level, it’s a lot of hard work but it’s fun.

drawn to swimming because I have loved being in the water ever since I can remember. I love the fact that it is an individual sport and yet a team sport at the same time.

Have you been influenced by a specific teacher/mentor/coach? What impact have they had on you and your participation in high school swim and dive? I have had the pleasure of having four different

wonderful coaches over my four years as a high school swimmer. However, the most influential to me was Mark Zmuda. He showed me what I could accomplish if I really dedicated myself and the lessons he taught me will stick with me for the rest of my life.

How do you balance the pressures of your individual performance as it relates to the team’s meet totals? We all just try to perform our best

in our individual events and because of that the entire team benefits.

Griffen in action

What school classes do you like best? Why? How do you handle the pressures of practice and academics?

My favorite class is math because it’s logical. I tend to work better the busier that I am.

What one tip would you offer to someone interested in looking to get into the sport? The cool thing about swimming is that even if you

haven’t swum your entire life you can work hard and still have a very successful swimming career.

What do you plan on doing after graduating (if a senior) or what else would you like us to know about you? Right now I am looking at

going to a college in Florida. However, I am still trying to figure out what I want to do and that will determine where I end up going to college.

Do you know a passionate high school athlete we should showcase? Send your suggestions to diane.meehl@n2publishing.com.

C R E AT I N G C U S T O M E R S F O R L I F E

What lessons have you learned from swim and dive that you will carry with you for the rest of your life? That’s easy: organization, commit-

ment, and time management.

What do you plan on doing after graduating (if a senior) or what else would you like us to know about you? I’m excited to be attending

Denison University in Granville, Ohio, and being a part of their championship swim team. I’m also on the Issaquah swim team, a year round team.

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Business Beat FISCHER MEATS: Aged and Seasoned to Perfection (And the Meat’s Great, too!)

NeighborhoodNews

March Plateau Living

ferent on the other side. Plus, how much do you have to trim off?

Here, you get exactly as much meat as you purchase, with only enough fat to retain flavor. Our staff (the full-timers are all certified meat cutters) knows how to cut each piece properly. And that affects tenderness and flavor.�

So whether you’re just hankering for a perfect beef jerky twist, or whipping up a robust prime rib for Sunday dinner, stop by Fischer Meats for a flavorful experience!

i.FBUJOHw PVS DVTUPNFST OFFET TJODF

By: Diane Meehl

Tangy chicken Cajun sausages, mouth-watering stuffed bell peppers, your mom’s legendary veal piccata: they all start with an essential base—meat. Think about it for a moment. It’s likely you prepare meat several times a day. Where does yours come from?

If you shop at Fischer Meats, nestled in the heart of Issaquah’s historic Front Street shopping district, the answer is an easy one. “All of our meats are sourced from local farms,� says owner Chris Chiechi (pronounced, Ke-Ki; notice his name isn’t ‘Fischer�-- stay tuned). “Born and bred� in Washington, the unassuming businessman takes pride in his storied shop. “We only carry USDA Angus beef. It’s 99.9% all natural product, meaning that grass fed cattle roam free until harvest, and weeks before, all hormones and antibiotics are withheld,� he says. Pork and chicken come from neighboring Oregon.

honor – it’s Issaquah’s oldest business. Back in 1910, a local German sausage maker, John Fischer, set up shop. His two sons grew up working behind the counters and took over in the 1950s, and continued to hone their craft until 1981. Then Chris (who learned the trade starting at just 14) started working at his uncle’s grocery store and then bought the business with his wife, Jacque. (She arrives every Friday; he reports, to do any odd jobs necessary with a ‘pleasant heart’—a nice sentiment after 43 years of marriage!) “The rest is history,� says Chris, his tidy, mustached smile offering the quick words of a man who’s got things to do.

So why take the extra step to shop at Chiechi’s “corner butcher� store? “Quality, selection, and value. But mostly, customer service,� said Chiechi. “When you come in here, you’re the most important person in the world. My guys know that even when the lines are long, the person they’re waiting on needs their undivided attention. And they get it!�

They kept the name on the sign, then installed new countertops and changed up the meat counters, but otherwise, the shop still offers that corner store feeling. “I didn’t need to see my name up in lights. The Fischer brothers had built a reputation for quality, so out of respect for their family, we kept the name.� The Chiechi’s own three grown children followed other career paths, but when it’s time to pass the torch, not to worry. “We’ve got a guy who’s worked here since he was a sophomore in high school, so he may have interest in taking it on.� But, no rush! Chris promises to stick around for at last another 10 years. “We’ve just had our best holiday season ever,� he says.

And then there’s the atmosphere—and we’re not talking about the cool temperature. Ask the folks behind the counter about the best way to cook up their baseball cut sirloin. Or, feel free to “grill� the staff on where to find the best recipes to cook up the sausage they make every single day (1000 pounds a week!) and score some great ideas with a smile.

All Cuts of Meat are Not Created Equal So what does a seasoned, professional butcher choose when it comes to meat? “Ribeye. Those are also our best sellers; they’re boneless, and they just have better flavor.� When it comes to cuts, Fischer says you can find a cheaper option. But his shop offers value.

Same Old Name, Even Better Service You might not know it, but Fischer Meats holds a distinct

“Take a look next time you buy meat at a chain store. When you get it home and unwrap the packaging; it might look a little dif-

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happy just by cooking food,” he says. His favorite ingredient?

Garlic. He strives for good flavors, colors, and presentation in his food. “I want my customers to get excited when they taste my food. I want them to feel like they have never had the flavors we produce and want to come back for more!”

Review restaurant

Cheers to the Issaquah Brew House

Written by Jenny Hart Danowski

We recently joined several of our residents and sponsors for a wonderful evening at Issaquah Brewhouse, trying out several of their new menu items paired with an equal number of their amazing beers! Manager Stacey Weeks was our hostess for the evening, and could not have been more fun or welcoming as she regaled us with stories of how the company got started and the many things that happened along the way. She has been with Rogue Ales for 16 years, and has learned a lot from founder Jack Joyce, who she describes as “a straight shooter who always said what was on his mind.” The first of their breweries opened in 1988 in Jack’s hometown of Ashland, Oregon, in the basement of the Rogue Public House. In 1989, while looking

for new locations to further the “Rogue Revolution,” Jack got stuck in an unusual snowstorm in the coastal town of Newport, Oregon. While there, he met Mohava Niemi, founder of the famous Mo’s Restaurants, and they struck a deal—she would let him open Rogue Ales Brew Pub in a large building she owned on the Historic Bay Front, as long as he agreed to “feed the fishermen” and to hang a picture of her above the bar when she passed away. He held up his end of the bargain, which is why her picture is displayed in the bar to this day!

In March of 2000, Jack opened Issaquah Brewhouse after falling in love with the quaint feel of the downtown area, as well as with the space itself. His son,

Brett Joyce, now acts as president of the company, while Stacey manages this location. Her favorite part of the job? “I don’t really have a bad part of my job! I get to come to work and have fun every day!

I get to serve and talk about incredible beer,” she says. If she were to have to pick one thing, though, it’s being able to give back to the community, which they do on a regular basis. As for the food, you won’t be disappointed! Head Chef and Kitchen Manager, Lucas Hall, has been in the industry for 10 years, and has been a chef for three of those. He started cooking with one of his good friends, who happened to be the past kitchen manager here. “My love for the art, as well as for food, is what keeps me going with cooking. I also love being able to make people

In addition to Lucas’ obvious talents, they also make a point of using their beers (and even their sodas) in every menu item, adding to the interesting and delectable flavors. For instance, we were treated to pulled pork marinated in their Rogue root beer, as well as a chocolate stout brownie. Each course was paired with one of their beers, which brought out the flavors of both the food and the beer. Between courses, we were given a great tour of the brewing area by brew master, David Hutchinson, and were able to ask questions as we went. By the end of the evening, we all felt like part of the Rogue family, and Stacey made it official by taking our photos and giving us each our own Rogue Nation Membership Card!

Jim Mackey said, “Fantastic beers were expertly paired with the entrees—from chocolate stouts to rich, robust, full-bodied lagers…to lemony, light palette cleansers.” As for the food, his favorites were the Five Cheese Mac & Cheese with its bacon and bleu cheese flavors; the crisp, light Crab Cake Sliders with a pickled Kim Chi topping; and the Pulled Pork Slow Roasted Sandwich with apple slaw on top. Guests Kate, Averie, Karl & John, all agreed that the educational staff was a huge highlight, and loved the story and the traditions behind Rogue. “The food and beer pairings were spot on,” they added. Ryen Elves said, “The crab cakes were so fresh, they brought back childhood memories of pulling ‘dungies’ from Puget Sound as a boy with my father.” He also said, “World class beer, great pub feel, passionate host and staff. Plain and simple—Rogue knows beer!”

Diane Meehl said, “The mac & cheese is to die for! I loved the kale salad as well!” And finally, Cori Walters said, “My favorites were the crab cake sliders and the mac & cheese, but I also continued...

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March Plateau Living

...continued

loved the homemade chips and fries!” Everyone left with full stomachs, happy memories, and plans to come back soon. Thanks again to Stacey and her wonderful staff for a fantastic evening! Issaquah Brewhouse, 35 West Sunset Way, Ste. C, Issaquah, WA 98027, (425) 557-1911. www.rogue.com.

DISCLAIMER: The business reviewed in this section provided products and/or services free of charge in exchange for this review.

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NeighborhoodNews

March Plateau Living

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MLS #714165 4 bedrooms + Den 3.5 bathrooms 3,710 sq ft 84 feet of Shared Waterfront Builder- Creative Home Partners Issaquah School District Presented by Kritsonis & Lindor Karl Lindor, 206.890.8227, karl@windermere.com John Kritsonis, 206.498.0288, johnk@windermere.com CreativeHPLLCcontemporaryWaterfront.com.com

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Welcome to Lake Sammamish living at its finest. This new construction craftsman offers shared waterfront with private no-bank sandy beach and docks with moorage. Built by Creative Home Partners with flawless attention to detail. The spacious, open-concept floor plan boasts state-of-the-art kitchen, inviting living room with sleek gas fireplace, and dining room complimented by wine refrigerator and custom built-in cabinetry. The tranquil master retreat features a spa-like 5 piece bath, floor-to-ceiling tiles, 8 body jets, rainfall showerhead and heated floors. Covered outdoor living space allows for year-round enjoyment of Lake Sammamish and Cascade Mountain views.

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Arts & Culture

Plateau Living

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March Plateau Living

An Invitation from artEast You’re invited to a Birthday Party for artEast!

artEast—it’s a gallery, it’s a community, it’s a passionate devotion to celebrating, teaching and showcasing local art. For 10 years our merry band of artists and enthusiasts has drawn families and communities together through art. It’s time to embrace the next 10 years! Join us for an evening of delicious fare, lively conversation and live and silent auctions. Swirl!

WHERE: Pickering Barn, 1730 10 Ave NW, Issaquah WHEN: Saturday, March 28th, 6PM WHAT TO WEAR: Party wear – whatever that means to you!

WHAT WE’RE SERVING: Select from a mouth-watering variety of hearty of appetizers from across the street and across the globe, including plenty of gluten-free options. Wine and non-alcoholic drinks are included with each ticket.

TICKETS: Tables of 8 are $1,000. Individual tickets are $125 each, available in the gallery at 95 Front Street North, Issaquah, or online at http://arteast.tofinoauctions.com/swirlbday/

Invite a friend or two for girls’ night out, or make it a date! Cheers to the arts!

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VOTED TOP ORTHODONTIST

March

Cottrell Chiropractic

Chiropractic Care With A Personal Touch

In Seattle Metropolitan Magazine by his peers in 2013!

NeighborhoodNews

March Plateau Living

Pet of the Month Everything’s coming up Daisy!

People are fun, but pets teach us how to love like no other. Check out sweet Daisy and her brood!

Offices in Sammamish and Issaquah

22 Years Experience Invisalign Premier Preferred Provider

Family Member Names: Brett, Terri, Seth, Zade & Mya

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Building Positive Impressions One Smile at a Time

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Serving Sammamish and Issaquah since 1987

PET’S NAME: Daisy TYPE OF ANIMAL/BREED: Parson Russell Terrier MALE OR FEMALE: Female PET’S AGE: 2 1/2

Why did you get your pet? We wanted a family pet that would be playful and snuggly.

Tell us something funny or interesting about your pet. She goes to the Beaver Lake Dog Park every day and loves playing with the big dogs. She loves to fetch. I had a minor surgery the other day and she wouldn't leave my side for the entire day. We all love to sleep with her. We take turns stealing her from one another in the night.

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she’s e s u a c e B c at a n a h t e mor so much

Is there a story behind her name? We almost named her Dotty because she has black dots on her skin. Dotty is her middle name because we thought Daisy was a cuter name.

What else should we know about your pet and/or how your pet has enriched your home/family? She is the perfect blend of playful and snuggly, and enriches out lives by bringing joy, laughter and love.

Would you like your pet to be in an upcoming issue, or know one in your neighborhood? We’d love for them to be our monthly Precious Pet! Please email diane.meehl@n2publishing.com with your suggestions.

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RealEstateResource

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Design Build Maintain Renovate 35

March Plateau Living

Spring is Coming!

Get your garden in shape for outdoor time Call Now for Discounts on Bark or Mulch Receive 10% off Jobs Above $1,000 Provided by Christine Kipp of Realogics Sotheby’s International Realty

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Tour&Travel

March Plateau Living

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BEST REASONS TO V I S I T

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Paris

THIS IS NOT A LIST OF MONUMENTS.

I’m not going to name check the Louvre, the Eiffel Tower, or the Arc de Triomphe. I won’t index the city’s incredible museums, nor will I soliloquize the Mona Lisa or hum compositions by Debussy. I know you know these, Paris’ most famous artistic treasures and musical accomplishments. Visiting this city is an opportunity to experience the glamour of Parisian aristocrats, to indulge in the greatest olfactory and culinary feats. Sure, some of our most extraordinary (and expected) accomplishments are in the arts, our histories, and our architecture. But one tried and true way to get to the heart of Paris is by interacting with the city’s more unique gustatory pleasures. In my opinion, Paris is not, as Hemingway claimed, “a moveable feast.”

You can’t buy a wheel of cheese at the local supermarket and experience Paris.

No, for that, you have to be here.

S A M P L E O Y S T E R S AT L' E C A I L L E R D U B I S T R O V

The French have been eating and cultivating oysters since Roman times. Typically considered a winter delicacy, in France the rule is to only eat them during months that end in the letter R. L’Ecailler is a much-loved bistro that truly knows its harvest. Owner Bertrand Aboyneau’s father is professional oyster farmer in Brittany.

V I E W C A K E S AT PAT I S S E R I E D E S R Ê V E S It’s no surprise that French pastries are in a class of their own and at Patisserie des Rêves, pastry chef Philippe Conticini makes it as thrilling to look at his creations as it is to eat them. His cakes are edible works of art, and may be found displayed on refrigerated slate beneath glass domes. Try his award-winning Paris-Brest, a choux-pastry filled with hazelnut-flavored butter cream.

E AT C H E E S E AT A N D R O U Ë T Explore the world of French cheese at Androuët, home to master cheese mongers and maturation-experts since 1909. From creamy brie to pungent Roquefort, to the essential Camembert and the great vintages (Comté and Swiss Gruyere) the dedicated staff (fluent in English, of course) will help guide you to your perfect slice. A vacuum-sealer guarantees your selection will survive the trip home.

T R Y B R E A D AT D U PA I N E T D E S I D É E S Consider this the perfect Parisian bakery. The passionate baker Christophe Vasseur makes a short menu of excellent breads and viennoiseries using traditional French techniques. His “Pain des Amis” sourdough baguette is so good, celebrity chef Alain Ducasse features it in all his restaurants in Paris. The historic, 19th century bakery is perfect for a mid-week breakfast, but make note: the shop is closed on weekends.

S I P W I N E AT F R E N C H I E W I N E B A R

Caliber Home Loans, Inc., 3701 Regent Boulevard, Irving, TX 75063 (NMLS #15622). 1-800-401-6587. Copyright©2014. All Rights Reserved. This is not an offer to enter into an agreement. Not all customers will qualify. Information, rates, and programs are subject to change without prior notice. All products are subject to credit and property approval. Not all products are available in all states or for all dollar amounts. Other restrictions and limitations apply. Washington Consumer Loan Company License No. CL-15622.

Sitting just opposite the picturesque, cobblestone street Rue de Nil is Chef Gregory Marchand’s flagship spot. Pair playful small plates at the bar with a glass or bottle off the eclectic menu, curated by Sommeliere Laura Vidal. What sets this wine bar apart?

Vidal exclusively features wines produced by small-scale organic vineyards.

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March Plateau Living

IN THE DIRT Fabulous, Miraculous, Local Hummingbirds By: Ilse Biuch

For a garden miracle, you don’t have to look any farther than the birds that live here in the winter, and by far the most miraculous of these is the hummingbird.

We have two species here- the Anna’s hummingbird and the Rufous hummingbird. These miniscule birds weigh no more than a nickel and live on nectar and tiny insects. They survive our cold spells Ilse Burch by hibernating—dropping respiration from about 250 per minute to only about 10, and their body temperature from about 104° F to about 50° F. An Anna’s hummingbird can gain and lose 16% of its body weight in one 24-hour period, storing fat during the day and burning it during the night. Their metabolic needs are so great that they are always perched on the edge of starvation. Miraculous, indeed!

If you are seeing hummingbirds now, you are seeing the Anna’s as these are year-round residents. The Rufous migrate to South America in the winter and spend the summers sipping nectar on the mountain slopes here in Western Washington.

The Anna’s hummingbird is green on the back, pale underneath, and somewhat larger than the Rufous, which is kind of copper-colored on its back. Both sport beautiful flashing ruby throats in the adult males, and both species are very feisty. I have seen them attack and drive away birds that are far larger than themselves. In keeping with their scrappy attitudes, the Aztecs believed that they are reincarnated warriors who died on the battlefield. They are constantly squabbling and fighting

amongst themselves, and they are extremely territorial. So it is good if you have two feeders to place them far enough apart that one piggy hummer cannot see, and thus guard, both of them.

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Hummingbirds are the only creatures that I know of for whom sugar is actually a good food. The mix for feeding hummingbirds is 1/4 cup of (preferably organic) sugar to 1 cup of water.

Do not use food coloring in the solution (and no honey or other sweeteners of any kind!) I generally boil the water and then add the sugar and mix with a clean spoon. Be sure to let it cool before putting it in the feeder and putting it out. A scalded tongue is certain death to a hummingbird.

It is important to keep the feeders very clean- this is easiest if you don’t let them get really dirty to begin with. Molds are toxic and very hard to kill and be sure to not use harsh cleaners that might hurt the little birds! Even though it may be tempting to put the feeder near a large window so you can see them better, this can cause casualties because the birds don’t recognize glass and will fly into it and kill themselves.

By far and away, my favorite form of garden ornament is the one that nature provides, and the hummingbird is the most decorative of all of them, I think. And I believe that you will agree with me once you see their jewel-like little selves flitting about your yard, feeding on flowers and chattering gaily in the trees.

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