Washington Coast Magazine, October 31, 2014

WINTER 2015 $3.99

A supplement of The Daily World

Destination: Seabrook +

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fall 2014

contents

FEATURES

32

SEABROOK HOMES COVER

40

FAMILY SHAPED BY ART

38

FRONTAGER’S PIZZA TRUCK

46

LIFE IS GOOD ON THE RIVER

Seabrook boasts a small village feel, with walking distance to the ocean and a community feeling of knowing your neighbors.

TOP John Gumaelius sculpts a figure from his home studio.

ABOVE Frontager’s portable wood fired oven.

COVER Sunset from the beach at Seabrook. Photo by Aaron Lavinsky

Serving up hot, fresh, wood-fired oven pizza on wheels. Food foraged locally doesn’t get any better.

From their studio outside their family home, Robin and John Gumaelius create sculptures that meld realism and fancy.

Brent and Pam Bryan’s home on the river is a perfect spot.

WASHINGTON COAST MAGAZINE | Winter 2015

5

fall 2014

contents

26

T IN THIS ISSUE FIRS E ISSU 15 BOOKS & LITERATURE

“The Bully of Order”

18

54 TRAVEL

HEALTHY LIVING Yoga

Winter 2015 | WASHINGTON COAST MAGAZINE

French Onion Soup

Day Trippin’- Pumpkins & Cranberries

58 ART

Wines & Martini

28 STYLE

Color in Cosmopolis

60 EVENTS

Our Shipbuilding Past

26 DRINKS

6

Your Style: Pin-Up

52 RECIPE

24 HISTORY

TOP Wine pairings for each meal ABOVE Elma Food & Wine Festival

16 DIY

Razor Clam Digging

21 FOOD

Eclectic Edibles

60

30 BEAUTY

Our Favorite Ones

65 LOCALS

Why I Love it Here

Shopping for Day & Night

IN EVERY ISSUE 10 From the Editor

64 Ad Directory

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Winter 2015 | WASHINGTON COAST MAGAZINE

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Editor

Doug Barker

Editorial & Art Director

Richelle Barger

Contributors Alexandra Kocik Andy Bickar Bill Lindstrom Brionna Friedrich Corey Morris Dan Jackson Doug Barker Erin Hart Jake Schild Jon Martin Richelle Barger Ryan Rowe Sylvia Dickerson

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Advertising Mary Anne Bagwell Deb Blecha Steve Crabb Chris Gerber Production Manager

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Circulation

Kris Cearley

Contact info Advertising inquiries 360-532-4000 Subscriptions & change of address 360-537-3910 Washington Coast Magazine is published quarterly by The Daily World, a division of Sound Publishing. A subscription to Washington Coast Magazine is $14 for four editions.

Single copies are available at select locations throughout Grays Harbor County. © 2014 by The Daily World

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WASHINGTON COAST MAGAZINE | Winter 2015

9

OUR FIRST ISSUE Change. It’s the only constant.

Two months ago, I was landlocked. Now, I live so close to the ocean, I smell the salt air each morning. My son is now wielding a surfboard instead of a whitewater kayak. I keep waiting my turn and know it will come, perhaps in the summer when the sun warms that big body of water.

Now, fog is my nemesis instead of a hot, dry, upriver wind. Change is good.

Good changes are even better. I feel honored to present to you the Washington Coast Magazine, full of change and good things happening up and down the northern-most piece of the American Pacific coast in the lower 48 states. Hopefully, you will see some familiar faces and find a few common threads that weave through a few of our stories. Some were planned. Some were happy accidents.

Common threads include the good people that help make our lives better. In our Style section, South Bend High School graduate Meredith Cain speaks about the beauty of confidence and how a community of women supported her.

Richelle and son Lutra, sea lion watching at Westport pier.

It is the people that make one’s community. Harborite Sylvia Dickerson feels the same way.

Check out why she loves living here on page 65. One of the reasons is because of the arts community. We feature the kid-inspired art of the Gumaelius family and of Johnny Camp, owner of Opal Art Glass.

See if you can find a few pieces of Opal Art Glass in our home feature: “Life is Good on the River.”

We also have some fun, healthy ideas for you. One being yoga, two being a trip to the community by creation, Seabrook: ride a bike and grab a slice of pizza while you’re there. Many of the ingredients are foraged locally, so it is certainly nutritious.

The stories in this book are only a few of those we have to tell. And there are some great stories yet to be told. For now, start from the beginning, with The Bully of Order, a novel about the beginnings of Grays Harbor. Then, catch a glimpse into what life was like in our history section and segue to ship building. Oh, there is a past here.

As we enter into autumn and the holiday season, we hope you will find something to share with your friends and family — a healthy recipe for French onion soup or, on the flip side, a martini and notes regarding a good local bottle of wine. We have even picked out your evening wear on page 29.

We didn’t forget fashionable clam digging beach wear, modeled by Hoquiam junior high school sweethearts Bonnie & Steve Jump. How could we call ourselves a Washington Coast Magazine if we didn’t? ‘Tis the season of the razor clam! We hope you enjoy a few of our dusk and dark clamming photos where assuredly, memories were made. Razor clamming is for the entire family.

And we offer a few cranberry and pumpkin trips. Oh, my.

Again, I feel fortunate to have worked with some amazing photographers, designers, writers and business owners. I am thankful to community members who have reached out, shared information, ideas, thoughts and time. Without a good team, Washington Coast Magazine would not be in your hands.

This magazine is about you and your neighbors. If you have a great story you think we should weave into a subsequent issue, please email me at rbarger@thedailyworld.com.

Until then, there is some fog and rain to appreciate, rubber to wear and clams to dig.

On behalf of the Washington Coast team, thank you.

10

Winter 2015 | WASHINGTON COAST MAGAZINE

Richelle Barger, Editorial & Art Director

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Winter 2015 | WASHINGTON COAST MAGAZINE

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Winter 2015 | WASHINGTON COAST MAGAZINE

BOOKS & LITERATURE  

“THE BULLY OF ORDER” BOOK EXCERPT

T

he story of civilization is written in the mud between the bay water and the plank road, and the tide was on the flood but not there yet. The wind and the spattering rain made arcing, graceful sweeps onto the black water; sagging triangles of foundering sails, seams of current like spilled rigging. And if I opened a window the smell would come wetly into the room and with it all the riotous sounds of the street and the docks. Rotten visitor, dead

fish on the boiler, soggy dog.

Mine was a king’s terrace, bay window overlooking the bay, imagined bretèche. No, not as safe as that. I was a pine marten stranded midriver during the flush.

Across the street, market day on the wharf. Women hauled their children among the vendors, bought fish and new potatoes, sacks of coarse flour, careful always to veer away from the drunken loggers and shore-shocked sailors, crippled beggars and instrumented buskers: ignorant conscripts all. A few boys with serious faces were stick-fishing among the pilings, rigged for sturgeon but undersized to haul one in. Westward, the ships were three deep at the docks, loaded to their scuppers with lumber; brigs and barks, steamships too. Latecomers were anchored outside, drawing slack, twisting and bowing lightly, impatient at their tethers. They’d come from all over the world to be here, followed the stars until the stars disappeared. Safe harbor, our Harbor, not so deep but wide and scrimmed by enough timber to choke every saw in the hemisphere. From the mudflats to the sea blite, from the tidal prairie to the dark woods. The cocoon was finally splitting open on this world: sails of ships, papilio.

The Bully of Order. Brian Hart. HarperCollins, 2014. Pp.400.

Photo by Bonell Photography

Brian Hart, author of “The Bully of Order” hadn’t planned to set his novel on Grays Harbor.

“I was working on a short story set in the 1880s on the Salmon River in central Idaho about a guy building a sawmill,” Hart said.

He researched how sawmills are made and their history, and that led to books and photographs from the Harbor.

“All of the sudden I was working on a book that takes place over there,” he said. “It was pretty much by accident.”

He found a photograph of 12 men sitting on a section of tree they had cut down. “They’re sitting on this massive tree with their saws and I couldn’t get it out of my mind how much work it would take to cut it, move it and mill it,” Hart said.

“That image carried me through.”

Hart was on a writing fellowship in Oysterville during the research and spent some time on the Harbor, but most of the research was done through libraries. “So much has changed on the Harbor in the last 100 years that it was hard to count on what I was seeing, compared to what I was writing,” he said.

Photo by Wyatt McSpadden

Author Brian Hart

WASHINGTON COAST MAGAZINE | Winter 2015

15

 DIY

RAZOR CLAMS

How to find and dig the best ones

Autumn marks that time of year, when locals and tourists alike flock to the Washington coast in search of the seemingly hidden razor clam. Marked by shows in the sand -- a telltale sign that a treasure lies below -- a clam feast is a few digs away.

CLAM MAP Areas to find the best clams along the Washington Coast.

CLAMMING TIPS 1. Remember you must keep the first 15 razor clams dug, regardless of size or condition 2. Using hand or a hand operated shovel or you may employ a cylindrical can or tube.

3. Each digger must have a separate container, but may share a digging device. The openings of cylindrical cans or tubes for razor clam digging must be either circular or elliptical. If circular, minimum dimensions: is four inches, if elliptical 4” long by 3” wide - outside diameter.

BEST ADVICE:

Look for the bigger hole in the sand... it could lead to a bigger clam.

Information from the Washington Department of Fish and Wildlife http://wdfw.wa.gov/fishing/shellfish/razorclams/current.html

16

Winter 2015 | WASHINGTON COAST MAGAZINE

DIY  

Reaching in to find the buried razor clam treasure at Grayland Beach. Photo by Aaron Lavinsky.

HOW TO DIG RAZOR CLAMS

HOW TO DIG WITH A CLAM SHOVEL

Begin by looking for a “clam show,” a small depression or hole where the clam has withdrawn its neck or started to dig leaving a hole or dimple in the sand. The “show” may appear as a dimple (a depression in the sand), a doughnut (which has raised sides) or a keyhole (which is usually in drier sand areas and is shaped like an “hour-glass” or is a hole with very distinct sides).

1. Place the shovel blade 4 to 6 inches seaward of the clam show. (The handle of the shovel should be pointed toward the sand dunes.)

Always look for and choose larger sized holes.

Though not a guarantee, this is a good indication that the clam will be larger.

Clams will also show at the edge of the surf line when you pound the beach with a shovel handle or your foot. They may squirt sand and water out of the hole where they are located. You need to be quick when digging in the surf as razor clams dig quite fast in the soft fluid sand.

Proper digging improves efficiency and minimizes the breaking of clams and cut fingers.

2. Use your body weight to push the shovel blade straight into the sand while you drop to one knee.

In hard sand, gently rock the shovel handle from side to side for ease of entry.

It is very important to keep the blade as vertical as possible to keep from breaking the clam shell.

3. Pull the handle back just enough to break the suction in the sand, still keeping the blade as straight as possible. The sand will crack.

4. Remove sand by lifting the shovel upward and forward. Repeat this 2 to 3 times.

5. Succeeding scoops of sand expose the clam enough to reach down with your hand and grasp its shell. Razor clams move rapidly downward but not horizontally. Make sure you keep the first 15 clams and avoid wasting any.

Illustrations by Richelle Barger WASHINGTON COAST MAGAZINE | Winter 2015

17

 HEALTHY LIVING

Story by Richelle Barger Photo by Aaron Lavinsky

18

Winter 2015 | WASHINGTON COAST MAGAZINE

YOGA



HEALTHY LIVING  

The best kept secret along the Washington Coast The Washington coast has myriad locations that invite serenity, calmness and deep breathing — perfect places for yogis.

“Yoga has become popular because in this chaotic and sometimes negative world, people are searching for peace, harmony and inner beauty,” explains Dawn Hanson, who opened Sitka Yoga in Hoquiam earlier this year. “Yoga can help people reawaken to the power and grace that exists within each of our hearts.

It can help us shed negativity and old, unserving habits and change the mind and body in very positive ways.”

Yet, even though yoga has gone mainstream across the United States — Chicago’s Midway airport recently added a yoga room this year — it is still one of the best kept secrets along the 157 miles of Washington coastline. Only ten locations were found from Forks to Long Beach.

Kimberly Guarisco who has owned Fig Leaf studio in Aberdeen for the past nine and a half years, keeps hoping that yoga will take hold along the coast. She

regardless of age or physical ability. It is meditation in motion.”

It is the art of breathing and moving, a quieting of the mind via exercise.

“The most important thing to remember when doing yoga,” says Atkinson, “is paying attention to the breath, which brings awareness to the body, therefore re-establishing the mind-body connection, which is the heart of all yoga.”

Tara Jaffe, who has taught yoga for the past two years in South Bend, and currently teaches a class at the local hospital as well, has much enthusiasm for her students.

She paints a picture of her class in their 60s, 70s and 80s, one with a walker in tree pose. “He is standing on one foot with his walker in front of him. I’m so happy for them. They are jumping and hopping and doing all the things they never thought they’d do again.”

Yoga is defined in its roots as a union. It balances

“Yoga has become popular because in this chaotic and sometimes negative world, people are searching for peace, harmony and inner beauty.” says that “yoga is beneficial for all stages and ages of a person’s life. It can be useful for all types of physical and mental well-being … relaxing, building core strength and overall physical strength. It also helps with balance in both the physical and mental aspects.”

Yoga teacher Veronica Atkinson at Grays Harbor YMCA in Hoquiam agrees. “The many benefits include reducing stress, limbering the body, improving strength and flexibility of the spine, better physical coordination and improving focus through balance and breathing. Best of all, it can be done by anyone,

ease with effort, or as Jaffe puts it, easefulness with peacefulness. It not only brings together movement and breath, it also creates community.

“It’s a warm community of people who come together to invest in themselves” says instructor Sheri Sinclair of Montesano. “It will bring a smile to your face! I believe that if everyone practiced yoga, the world would be a little better in the way of being more peaceful, relaxed and content. The energy in a room of students practicing yoga is both vibrant and happy.”

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LEFT: Dawn Hanson of Sitka Studio in Warrior II (Virabhadrasana II in Sanskrit) along the Copalis River.

WASHINGTON COAST MAGAZINE | Winter 2015

19

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Winter 2015 | WASHINGTON COAST MAGAZINE

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

FOOD FOOD  

ECLECTIC EDIBLES

By Richelle Barger Photos by Aaron Lavinsky

“We are not that kind of establishment,” Rediviva Restaurant front of the house manager Stephen Pavletich deadpans to three local ladies, one adorned in a birthday tiarra. They have come to celebrate a big 4-0. He proudly smiled wide with permission allowing the birthday tiara perched prominently.

Harborite foodies, loggers, tourists and celebrators alike share space at the corner of I and Wishkah streets in downtown Aberdeen marked by the “Illumination” sculpture by Gerard Tsutakawa. The Rediviva Restaurant was named after the Columbia Rediviva , the ship that brought Captain Robert Gray to the harbor in 1782. Rediviva means rebirth.

Andy Bickar, executive chef and owner, sees the opportunity for a rebirth of the downtown. “There is opportunity here, an untapped market. There is a population that wants culture and I hope to offer a bit of that.”

With a concert venue across the street, notes Bickar, the location is perfect. He wanted a friendly place where one could stop on the way to the beach or to Olympia. Approximately half way between, in his eyes, Aberdeen is the perfect location.

“I wanted a place to hang out,” says Bickar, sitting next to me at the bar. “My friends and family wanted a place to hang out.”

With great drinks, a happy hour menu and monthly live music, he is achieving his goal.

Brady’s Oysters makes a delivery of approximately five dozen oysters, little ones and big ones. Order them raw or charbroiled.

“I see them about every other day,” says Bickar. He tells me that many of his purveyors contact him. Just then, the phone rings.

He excuses himself and I hear him say, “I’ll take 20 pounds of those. Those were the best tomatoes I’ve ever tasted.” When he gets off the phone, he tells me, “That was the tomato lady. …

I have the tomato lady, the egg lady, the beef lady.” Bickar has connections.

“There is opportunity here, an untapped market. There is a population that wants culture and I hope to offer a bit of that.”

Just beyond the celebratory women, I look up at a forested painting on the wall by local artist, Jenny Fisher. Most assuredly, mushrooms grow there. I imagine foragers collecting fresh ingredients. (restaurant continued on page 22) ABOVE: Chef Andy Bickar stands in the bar at Rediviva Restaurant.

FAR RIGHT: The humble and crispy pork belly.

RIGHT: A refreshing Moscow Mule WASHINGTON COAST MAGAZINE | Winter 2015

21

  FOOD

Make no mistake, Rediviva is for the gourmand.

They make food an adventure, starting at the top of the menu.

(restaurant continued from page 21) I join in and cheer the birthday girl with my chosen cocktail, the “Free Fall” which has landed in front of me. I am intrigued by the sweet potato syrup, rum and lime. This is a “twist” of a traditional airmail cocktail created by mixologist, Izzy Ramos. It is refreshing with a crisp autumn taste.

To begin, I suggest at least one oyster slider — think petite burger, not raw. Presented to the far side of a small, yet long, white plate, it presents a little pun in food. Each time I am served one of these gratifying gems it amuses me with attitude and unique character.

Mine is not dripping but “people order it sloppy,” smiles Bickar. Removing the toothpick anchor and lifting the grilled brioche bun reveals sweet pickled onions, a sliced pickle, srirachi aioli with a mix of diced tomatoes and various peppers along with the unique character of each breaded oyster.

Piled to a miniature height of 2.5 inches, it is the perfect choice to start, end, or do both.

Make no mistake, Rediviva is for the gourmand.

They make food an adventure starting at the top of the menu, from the better-than-your-mother’s roasted Brussels sprouts to the crispy pork belly to the hand-cut steaks. Have an open mind and an esurient appetite.

With happy hour beginning when they open at 22

Winter 2015 | WASHINGTON COAST MAGAZINE

3 p.m., start early. The menu is limited, but will satiate. At 5 p.m., bread is served with Rediviva’s sweet, salty seaweed butter. Request it.

At the end of your meal, do not omit dessert.

You will not regret indulging in either the crème brûlée topped with fresh fruit or the beignets lazing in drizzled caramel and salted maple mascarpone. Both compete for heaven. If need be, skip dinner and go directly for dessert. No one will judge you because Rediviva “is not that kind of establishment.”

Andy shares his recipe for French Onion Soup on page 52.

ABOVE: Fresh Kusshi oysters BELOW LEFT: Black and bleu charbroiled oysters BELOW RIGHT: Wild Coho Salmon

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23

 HISTORY

LEFT: Josiah Stearns Collection | Courtesy of the Polson Museum The maiden voyage of the Defiance down the Hoquiam River, October 16, 1897.

BELOW: Jones Photo Historical Collection | Anderson & Middleton Co. A Grays Harbor Shipbuilding Co. vessel under construction in 1942.

OUR SHIPBUILDING PAST

G

rays Harbor was, and still is, known for its rough-hewn loggers and risk-taking commercial fishermen, but in the old days the area was also home to major shipbuilding operations, prompting Hans Bendixsen of Eureka, Calif., to call the area the “shipbuilding capital of the world.”

Bendixsen instructed all of the Harbor’s major shipbuilders: Peter and Gordon Matthews, Andrew Hitchings and John Lindstrom. From 1883-1919, 121 three- four- and five-masted schooners, barkentines and steamships were manufactured on the Harbor, many to carry the vast stores of lumber that would build the rest of the country.

Lindstrom’s yard in South Aberdeen was the most prolific, building 36 ships in nine years. On the Hoquiam River, Matthews and Hitchings each built 24.0 Matthews’ first project was the four-masted Defiance in 1897; Hitchings’ initial craft was

24

Winter 2015 | WASHINGTON COAST MAGAZINE

the four-masted Dauntless in 1898, followed by the steam schooner San Pedro, by Lindstrom the following year.

By Bill Lindstrom

In 1918, a speed record in shipbuilding was set when 1,200 workers from the Grays Harbor Motor Corp. teamed to build the “Wonder Ship” S.S. Aberdeen in 17 ½ days.

Ralph E. “Matt” Peasley, who skippered the five-masted Vigilant, Matthews’ largest ship, and his walrus moustache, became a celebrity as the subject of Peter Kyne’s “Cappy Ricks,” a regular comic feature in the “Saturday Evening Post.”

Lumber barons George Emerson, Asa Simpson and E.K. Wood financed much of the shipbuilding, which declined rapidly after World War I ended.

Bill Lindstrom is a historian who lives in Aberdeen. His book, “Villian or Victim?” about John Tornow, known as the Wildman of the Wynooche, has just been released.

HISTORY  

Grays Harbor, the “Shipbuilding Capital of the World”

All photos courtesy of Jones Photo Historical Collection | Anderson & Middleton Co. on this page.

TOP LEFT: A Grays Harbor Shipbuilding Co. launch in 1942.

TOP RIGHT: The Col. Gerrit V.S. Quackenbush before launch.

LEFT: The S.S. Aberdeen was launched by Grays Harbor Motorship Corp. Sept. 28, 1918.

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 DRINK Ryan and Karen Rowe, owners of GH Wine Sellars.

WINE FOR EACH COURSE

Our wine selections and food pairing suggestions this month come from Ryan and Karen Rowe, owners of GH Wine Sellars in Aberdeen.

First Course APPETIZER Slice of sharp white cheddar garnished with a very moderate dollop of honey and topped with freshly ground black pepper.

Paired with:

Jarvis Lake William Blend 2006, Napa Valley, CA $230

William Jarvis made a mistake in 1993, when he accidentally pumped a third of a tank of Cabernet Franc into a tank of Cabernet Sauvignon. It was a happy mistake that keeps getting better with age! The blend sold out in the tasting room and has been made every year since. Best to consume within 10 years. Varietal Composition: 40 percent Cabernet Sauvignon, 32 percent Cabernet Franc, 25 percent Merlot, 3 percent Petit Verdot.

FOURTH COURSE Just Wine Jacob This 100 percent Cabernet Williams Franc has great balance, with Cabernet nice layers of intense, dark Franc 2010, fruit and a touch of toasted Wishram, oak. This elegant 100 percent WA $46 Cabernet Franc was sourced from Gunkel’s Rattlesnake Road Vineyard in the infamous Columbia Valley.

This wine is one that, in my opinion, should not be paired with any food. The character of this wine is such that standing alone, the statement it makes is extraordinarily impressive.

FIFTH COURSE Chocolate Cheesecake What else needs to be said? It is chocolate cheesecake.

Paired with:

Trentadue Chocolate Amore NonVintage, Geyserville, CA $30

This opulent dessert wine is from Merlot grapes. Once Chocolate Amore is finished aging and is ready for bottling, it’s infused with a tiny amount of natural chocolate extract to the final blend, for a perfect marriage of food and wine. This Merlot-based, port-styled chocolate flavored dessert wine is great over vanilla ice cream or as a stand-alone dessert.

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SECOND COURSE Salad Green salad with cranberries, olive oil and balsamic vinegar.

Paired with:

Voila! Vineyards Rosé Ambrosia 2011, Cashmere, WA $30

Pinot Noir juice without skins is introduced to specially selected yeast and malo cultures creating an incredible fancy Rosé de Pinot Noir wine!

Some Pinot Noir is left hanging on the vine until late December when it is mostly frozen. It’s then picked and pressed into a late harvest juice later blended back into the Rosé Ambrosia for a fruit fullness and complexity rarely found in other Rosé. Painstaking work but so worth it when this wine rolls around your palate!

Photos by Julie Rajcich

THIRD COURSE Turkey Baked turkey with all the trimmings.

Paired with:

Buried Cane Chardonnay 2012, Columbia Valley, WA $23

With little or no oak contact, it preserves the crisp natural acids that develop in our northerly climate. Light yellow in color, with a lime-green tinge. The nose shows distinct chardonnay varietal character, but with much cooler-climate focus. Green apple and macadamia nut dominate the nose, with creamy and citrusy elements. These combine to make an almost apple-pie aroma. The wine is bright and zingy on the palate, with green-apple flavors and crisp acid.



DRINK  

TIRAMISU MARTINI Ingredients: Glass Kona vodka Godiva chocolate liqueur Bailey’s vanilla cinnamon Cocoa powder Cinnamon stick

Begin by carefully pouring 1 1/2 oz. of Glass Kona vodka into a martini glass. Using a spoon, cover the vodka and pour 1 1/2 oz. of Godiva chocolate liqueur into the spoon, taking care not to mix. Remove the spoon and again place over the glass. Repeat the process with 1 oz. of Bailey’s vanilla cinnamon. Dust with cocoa and serve with a cinnamon stick. Enjoy.

Recipe by Jon and Kim Martin of Martin Bruni Liquor.

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 STYLE

Shopping for DAY & NIGHT

{ HER LOOK Carhartt purple rain hat, Dennis Company $25

Sisters multi black & ivory cowl neck sweater, Waugh’s $85 Tribal poppy red vest, Waugh’s $85

Makeup and hair by Trey Amandus Bennett Photos by Bonell Photography

Carhartt purple Medford rain jacket, Dennis Company $75 Tribal Flatten It black leggings, Waugh’s $59

Crew Neck, Grays Harbor Unders, Hoquiam $50

{

HIS LOOK

SmartWool crimson charcoal heather popcorn cable socks, Waugh’s $22 Charlie Paige herring bone rainboot, Harbor Shoes, Aberdeen $52

North Face classic fit Cap Rock full zip vanadis grey fleece, Waugh’s Mens and Womens Apparel, Aberdeen $70.

Apex bionic black North Face vest, Waugh’s $110 Agave Copper Collection denim jeans, Waugh’s, $198 made in the USA. Caddis rubber hip boots, Dennis Company, Aberdeen, Elma, Montesano, Raymond, Long Beach $40

{ GEAR/ACCESSORIES

Vintage glass-eyed and lathe-turned mallard duck decoys, Past and Present Mercantile, Aberdeen $40-50 Rainstoppers red and white striped umbrella, Dennis Company $20

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Winter 2015 | WASHINGTON COAST MAGAZINE

Danielson clam gun, Raymond, Montesano, Long Beach $40



STYLE  

{

HER LOOK

Larimar and sterling silver wrapped necklace $111, Tsunami Beads, Ocean Shores Larimar matching bracelet, Tsunami Beads, $165 Sterling silver wrapped earrings, Tsunami Beads, $80 Clara Sun Woo black gathered side pleat dress, Waugh’s $125 made in the USA Clarks Study Hall black Lea dress boot. Harbor Shoes, Aberdeen $220

{ HIS LOOK Blue striped bow tie and pocket square, Waugh’s $25

Blue thistle boutonniere, Simply Said Flowers, Hoquiam $15 Bouquet of spider mums and blue and white and purple monte casino asters Simply Said Flowers, Hoquiam $20 Falcon Bay blue shirt, Waugh’s $45 Calvin Klein wool suit, Waugh’s $375 Josef Seibel Douglas black shoe, Waugh’s $165

{ ACCESSORIES Glass-eyed mallard duck decoy Past & Present Mercantile, Aberdeen, $50

Antique walnut gothic chair, circa 1880, Liafail Antiques & Gifts, Hoquiam $480

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 BEAUTY

Pin-up =

dent A woman who is confi

PRETTY PINK COMPLEXION PERFECTING POWDER Apply all over for a vibrant youthful look.

COLOR LIPS

PASSION PIT LIP GLOSS sweetened with all natural banana flavoring and stevia.

EYES

SKIN

EYE SHADOW Create some color with Oly Girl green.

ULTRA FOUNDATION “Perfect” Full instant creamy coverage.

Story by Richelle Barger Portraits by Aaron Lavinsky Product photos by Bonell Photography

Your Style: PIN-UP

Meredith Cain, right, owner of Terra Firma

Meredith Cain, master formulating brains behind Terra Firma Cosmetics, defines the Pin-up as “a woman who feels confidence with her body no matter what shape or what size she is, without being over sexual.” In short: “a woman who is confident.”

With an air of confidence, long legs, high cheekbones and deep blue eyes, being beautiful seems to come easy for Cain, a South Bend High School graduate. But she wasn’t always so self-assured.

Cosmetics.

Moving from a city suburb to a small community as a young woman can change your life.

At age 17 she did just that. From Kirkland she moved to South Bend. The career in cosmetics came something as a fluke, but the support given to her during the initial years of Terra Firma helped form her confidence, something she hopes to pass along to others.

“The women [in the community] were extremely supportive of my business. I will never forget how huge an impact they made. They verified that 30

Winter 2015 | WASHINGTON COAST MAGAZINE

Terra Firma was what I should be doing.”

Seeing an infomercial about loose mineral makeup, she took the bait, hoping to find a solution to putting chemicals on her skin, “I was raised knowing that whole foods are good for you and what you put on your skin goes into your body.”

EYES

MASCARA Fill up your lashes with this amazing formula.

After receiving the products in the mail, her expectations fell short, but her curiosity piqued.

“I started doing mad research.” She found allnatural ingredients and mixed her own colors in her kitchen with a coffee grinder.

“People started taking notice, and I would tell them, ‘Hey, I make my own foundation.’ They thought that was really cool. I started sharing it with my friends, then I made my own blush and my friends wanted to use it too. I got a really good response.” Now her company, Terra Firma makes over 500 beauty products.

Terra Firma has since moved to downtown Olympia and is an international business shipping to as far away as Afghanistan and London.

Products can be found in over 20 retail locations.

“It’s really off the wall,” she says of how the Internet has launched her exposure. She appreciates the many years of local support and word of mouth that helped establish her business and as a thank you, even though Terra Firma now lives in Olympia, shipping to Grays Harbor and Pacific County is always free.

CHEEKS RADIANCE CHEEK POWDER Apply to the apples of your cheeks for a soft pop of color.

We keep you moving!

360-532-2770 www.ghtransit.com

Largest Liquor Store on the Washington Coast

Wine, Beer, Spirits and More!

Order now for the Holidays!

We Ship In State & Out

WESTPORT INN THE HEART OF THE MARINA Suites & Cottages Comfortable Rooms Great Service Home of the Westport Blues Festival 2501 N. Nyhus Westport, WA 98595 360-268-0111 westportwamotel.com

10% off mixed cases of wine

WARNING: Due to the large inventory of wine, beer and spirits found at Martin Bruni Liquor, customers may find themselves stocking up on multiple items of their favorite drinks and supplies. Martin Bruni Liquor strongly recommends customers take advantage of our exceptional selection and value pricing found all in one convenient location. Oooohs and Aaaahs are often heard from customers marveling at the size and selection of quality products found here.

360-289-3178

172 W. Chance Ă la Mer NE #C Ocean Shores, WA

www.MBLiq.com

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Seabrook brings back the

“ART OF TOWN BUILDING” Story by Brionna Friedrich Photos by Aaron Lavinsky

E

ven when a Pacific storm is battering the panes of the snug cottages, the beauty of the Washington Coast permeates everything about the carefully crafted beach homes at Seabrook.

It’s an experience Northwest visitors once could only get in old, established beach towns like Manzanita or Cannon Beach on the Oregon coast, where Casey Roloff was first inspired to create Seabrook, a custom beach community that feels like it’s always been there.

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“There’s a lot of great little beach towns on the Oregon coast,” Roloff said. “And what (people) like about it was the quaint little village feel and having everything within walking distance. … So we saw an opportunity to build a new village on the Washington Coast that really didn’t seem to exist.”

Seabrook’s creators turned what was once a lonely bluff just south of the little town of Pacific Beach, about 2 1/2 hours from Seattle, into a warm, walkable town. It’s drawn the attention of publications from Coastal Living to TreeHugger to Style Me Pretty.

We just loved the concept of Seabrook.

It really embodies a sense of ethos with sustainability, the walkability factor, slowing down, enjoying the outdoors, enjoying your neighbors. So the Idea Town really embodies everything Seabrook is about.

-Sarah Gaffney of Sunset Magazine Sunset magazine chose it for its first-ever Idea Town, an expansion on its annual Idea House. The project celebrates innovative design.

“We just loved the concept of Seabrook,” said Sarah Gaffney of Sunset. “It really embodies a sense of ethos with sustainability, the walkability factor, slowing down, enjoying the outdoors, enjoying your neighbors. So the Idea Town really embodies everything Seabrook is about.”

ALL ABOUT SEABROOK Seabrooks boasts a small village feel, with walking distance to the ocean and a community feeling of knowing your neighbors.

Seabrook has been around for 10 years and managed to weather the recession in the first years of building.

Seabrook celebrates its 10th anniversary this year.

“What people know us for is we kept building and selling at almost the same pace after the recession hit,” Roloff said. “That’s what really proved the concept was working and it wasn’t just a bubble kind of thing.”

Visitors can rent a beach house and stroll through an appealing commercial district that offers everything from pet supplies to home decor, and enjoy a meal at Mill 109, often accompanied by the music of local artists.

The homes, which look as if they could have been plucked from Nantucket or Cape Cod, manage to flow together without duplicating designs. That effect, organic as it feels, is a result of careful planning.

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Departments

The ocean has become kind of secondary FOOD

-Casey Roloff, town creator

“That’s really where people wanted to be, that’s where they’re paying the most to be,” Roloff said of towns like the New England mainstays. “People are driven to great public places, where you can walk around, have a beer, walk on the beach, walk to a playground, things like that.”

It’s all part of what Roloff calls a return to “the art of town building.” He and other successful developers noticed many of the towns that held their value over time were developed before the advent of the automobile changed the way cities are shaped.

When cars became part of the culture, “that’s when we started to spread out, and kind of what we thought was modernizing and simplifying our lives ended up backfiring and complicating our lives,” Roloff explained. “Our development patterns really shifted from artistic designs to where houses and retail shops and civic buildings were all mixed together in a really beautiful way. And then when our car was introduced, we thought, ‘Well we can have more land and a big driveway’ and kind of gave up on the idea of walkability and knowing our neighbors and having things closer to the home.”

That community concept has drawn everyone from families with young children to retirees.

OUTDOORS

A fireplace to enjoy a quiet evening, bike rentals to ride along the beach and other amenities are what draw visitors to Seabrook and have them spending time outside to enjoy the beautiful views.

“From the beginning, we wanted Seabrook to be a place for really everyone, as cheesy as that sounds,” Roloff said. “Obviously we have the high-profile executives, but we also have teachers, police officers, firemen. “… They come out here for the ocean, but when they leave, what brings them back is the sense of community. … It’s the visual stimulation of the architecture and the designs and the surprise around every corner that really makes people want to get here, park their car and walk around the town. And oh yeah we’re at the ocean, too. The ocean has become kind of secondary.”

But you don’t have to buy or rent a house to enjoy the town.

“Everyone is welcome, you don’t have to be a guest or an owner, that’s for sure. The more retail businesses we have, I think people will start to understand that more,” Roloff said.

Applications for new merchants are always accepted. A wine shop opened recently and Frontager’s, a gourmet pizza truck, has evolved into a permanent shop that will open in the coming months. The recently completed town hall can host group events, movie nights and weddings — a burgeoning growth industry at Seabrook.

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LIVING SPACES

Comfort, quality and taking

every opportunity to capture the

surroundings are what the homes at Seabrook feature. A favorite with families of every age.

IDEA TOWN The cluster of homes built for Sunset magazine are now available for vacation rentals. The elegant indoor living spaces flow seamlessly into shared outdoor space, allowing neighbors to enjoy an evening together comfortably around the communal fireplace, or working in the small garden plots.

“This is a lifestyle home,” said designer Brian Paquette in a video for Sunset. “This home is about the outside as much as it is the inside. There’s going to be just as much entertaining outside as there would be inside. ”

This is a lifestyle home. This home is about the outside as much as it is the inside. There’s going to be just as much entertaining outside as there would be inside.

-Brian Paquette, designer

In one house, the stair treads are adorned with a custom-made wallpaper of 1920s clam diggers working the nearby beaches. In another, a large, freestanding tub is the main event in the master bath, like many old style coastal homes, but with an unmistakably modern twist. The angular soaker tub overlooks the garden spaces on a raised, tiled platform. A shower surrounded by clear glass completes the room.

The Idea Town houses rent from $950 to $1,350 per night. Other Seabrook rentals start at $109 per night.

For rental information, visit www. seabrookcottagerentals. com or call 360-276-0265.

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SURROUNDING AREA ABOVE: The stump walk-through at the edge of the Mill District neighborhood was a recent creation in 2014.

RIGHT: The beach is always easy to find.

Guests and residents alike can enjoy a year-round, heated indoor pool and spa.

“We want this to be a place people can come after work, watch the sunset, have dinner and head back home, no different than any other little beach town that’s close by,” he said. “It’s definitely very casual and we want to keep it that way.”

It’s still a work in progress, Roloff was quick to add, and the town relies on the feedback from its guests and residents to keep growing in the right direction.

“We have a long ways to go,” he said. “Now we’re focused on building our town center, main street, and really growing our retail business. What that does is drive more people to want to live out here full-time and of course have vacation and second homes. … I think every great town, great city, has evolved from economic changes, trends. We’ve stayed pretty true to the original vision, but that vision was always a collaborative one.”

finding your way

HOW TO GET THERE From Seattle:

Take I-5 South to exit 104 for US-101 North  Continue onto State Route 8 west of Olympia  Continue onto State Route 12 in Elma

From Portland:

Take I-5 North to exit 88 toward Tenino  Turn left onto State Route 12 in Grand Mound

From there, it’s the same from either direction: Continue onto US-101 in Aberdeen  Turn left onto Ocean Beach Road north of Hoquiam  Turn left onto State Route 109 South Travel time: 2 1/2 hours From south of Grays Harbor on Highway 101 Follow signs for US-101 North  Turn left onto Ocean Beach Road north of Hoquiam  Turn left onto State Route 109 South Travel time: 1 hour, 15 minutes 36

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BEACH HOMES Seabrook is composed of about 240 homes on the coast near Pacific Beach. Prices range from a few hundred thousand dollars to more than a million and the units range from two bedroom cottages to four bedroom homes.

For those who want to choose their design and build from scratch, construction takes about six to seven months.

To help pay the mortgage, about half of Seabrook’s homeowners participate in the town’s rental program. When the owners aren’t using the property, they can offer it as a rental managed by Seabrook.

Houses in the rental program are rented an average of 170 nights per year, some slightly more than 200 nights. www.seabrookwa.com.

LOCAL BUSINESSES Mill 109: Seabrook’s main restaurant, serving pub-style comfort food. Open 7 days per week. Dinner entrees range from $12 to $26. www.mill109.com Front Street Market: Family owned and operated grocery story. http://on.fb.me/1vNrmJI The Salty Dog: A one-stop-shop experience for dogs and their humans. www.shopsaltydog.com The Stowaway: Wine and cheese shop with local and international offerings.

Fresh bread delivered daily. www. facebook.com/ThestowawayatSB Colours Pottery Painting Studio: Choose from a variety of ceramic shapes, plates and other objects to create your own custom-painted piece.

360-276-4321 Crafty Christine: Unique jewelry, accessories and mosaics, housed inside

an Airstream trailer on Front Street.

Also known as Siren Salvage. www.facebook.com/SirenSalvage Seaworthy Home: A home store featuring unieque, ecclectic and vintage pieces. http://on.fb.me/1oaJPxG Spa Elizabeth: Massage therapy, body treatments, facials and waxing services, all featureing natural, organic and vegan or gluten free products. By appointment only. www.spaelizabeth.com Wind Gate Equestrian: Make an appointment for a private pony ride, a “pony play date” or shop in the Ponies Boutique for all your equine needs. Wild Feathers Pony Camp (2 hours) and Wind Gate 1 Day Pony Camps offered for kids throughout the summer for $135 and $295, respectively. www.windgatesb.com Seabrook Logowear Shop: Find branded souveniers and outdoor wear inside the cottage rentals office.

360-276-0265

Find more information on current shops and how to become a Seabrook merchant at www. seabrookwa.com/town-merchants

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In Seabrook

FRONTAGER’S PIZZA TRUCK: Foraged Fresh and Local

By Erin Hart • Photos by Jaclyn Peterson

Crispy crust, piping hot, flavors to savor — the question may be what’s not to like about Frontager’s Pizza Co. at Seabrook?

On a recent blue-sky, sparkle ocean day, a trip to Seabrook is enhanced by a visit to the new pizza truck owned by Andy Bickar and his business partner from Washington, D.C., Eric Duesing.

The pizza is Neapolitan with variations. The dough is made from Italian flour so it can stand the searing heat of 800 to 1,000 degrees Fahrenheit in a wood-fired convection oven. The high protein content of the flour keeps it from burning, Bickar said.

From afar, setup is simple: the truck and a chalk board menu. But on closer inspection, the 1939 Chevrolet is retro-fitted with a wood-fired

hours 38

convection oven with six inch concrete walls.

Maple and alder split logs are added to the oven to keep it at temperature, cooking pizzas in approximately 90 seconds. There are picnic tables both out in the elements or under a large canopy for rainy and very sunny days. Dining with pooches is allowed.

Frontager means “an owner of land or property adjoining a street or water,” according to Oxford Dictionaries. Since the beach at Seabrook is down the hill, a stroll with the family after pizza is ideal.

Not surprisingly, Frontager’s will be opening a restaurant in Seabrook soon. That will free the truck to forage for new locations.

Bickar started making pizza at McKenzie River Pizza Co. in Bozeman while a student studying finance at Montana State University. Duesing, who works in logistics, started DC Slices in that other Washington.

They wanted a place for people to hang out, a place to fulfill Seabrook residents’ desire for pizza.

Frontager’s Pizza Co. is open Fri-Sun 11 a.m. – 7 p.m. weather permitting.

Winter 2015 | WASHINGTON COAST MAGAZINE

As is the case at Rediviva, Bickar and Duesing’s signature fine dining establishment in Aberdeen, the ingredients for the pizzas are sourced and foraged locally — sometimes within sight of the truck. The menu changes frequently.

Frontager’s pizza team: Marissa Aubr, Eric Duensing, Kirklan Undem, Peter Guyton

They wanted a place for people to hang out, a place to fulfill Seabrook residents’ desire for pizza.

PIZZA LOVING ABOVE: Jennsen Henke is obviously a fan of Frontager’s pizza.

BOTTOM LEFT: Peter Guyton pulls a piping hot pie from the wood-fired, convection oven.

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“OUR KIDS ARE WHAT MAKE THIS PLACE FEEL ALIVE.” Turn left at the heads and follow the driveway to a large clearing.

Faces peer from along the route that passes by a studio. Inside, Robin and John Gumaelius create sculptures that meld realism and fancy. A flood of soft light diffused by the forest enters through large windows. John stands at a heavy, metal table, molding the basic shape of a large head set onto metal wheels. On the other side of the room, Robin etches curling patterns onto a clay antelope springing from a pedestal.

Their work is a mixture of dreams and children’s imagination come to life. It can be found in galleries around the Northwest, prices ranging up to several thousand dollars for some pieces.

Their 15 acres are right on the North River, not too far southeast of Aberdeen as the crow flies, but another matter when factoring in the many twists and turns of the bucolic country road. The natural environment seeps into many of their fantastical pieces, and their artistic sensibility seeps into the place they have cut into the forest.

A FAMILY SHAPED BY

The presence of their four children can be felt all over, from drawings hanging in the workshop to small “shrines” placed throughout the many miles of woods the family owns. In the shop, tiny yellow galoshes hang over a fireplace, a telltale sign of 4-year-old Cecil’s adventures in and near the river the previous day.

“Our kids are what make this place feel alive,” says Robin.

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Story by Alexandra Kocik Photos by Aaron Lavinsky

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FROM THE GROUND UP

A small, 200-square-foot building set against trees, a real-life “tree house,” is where the then four-person family lived the first year on their property.

The 700 or so square foot house they now live in was put together quickly after Robin’s realization she was pregnant with Cecil. The stairs are polished and carved with designs.

Paintings of figures lay below each of the high lofts.

“I’ve always been good with my hands. I like to just put things together,” John says. “I got a lot of help from friends to put the house together.”

The ceramic tiles set into the large shower of the bathroom were also the family’s handwork, put together by Robin and the four kids.

The children’s imaginations play a large part in their parents’ work. Some of the curly designs carved into the sculptures are based on the kids’ crayon scribbles, many hung around the shop.

Robin and John met at Brigham Young University while Robin was working on her masters and John an undergraduate degree.

He used his welding skills to help her with a

piece and they began collaborating more. She taught John the secrets of ceramics.

They married and soon found themselves with three children and a residency at the Sitka Center for Art and Ecology, a creative refuge in Oregon for musicians, writers and artists.

They stay connected to that community and the layout of their current home was inspired greatly by Sitka, with buildings made of native wood and large open forest to explore in between.

The children’s imaginations play a large part in their parents’ work.

GALLERIES

Their work ranges from small birds to large elaborate heads to even movable puppets.

Many of their pieces begin with Robin crafting in ceramic clay. Small ceramic birds set on steel legs and feet, with intricate pictures or patterns on their wings are their most popular pieces. Each piece is unique and made by hand.

The galleries set the prices for their work and take 50 percent on all sales. “We appreciate them all so much because we can do what we do best and know our work is in good hands,” Robin said.

THE WORK

RIGHT: John and Robin in their studio.

BOTTOM LEFT: John adds a glaze to a sculpture of heads he is working on in his home studio.

BOTTOM MIDDLE: Small clay sculptures are stored in a drawer in the Gumaelius’ studio before adding larger pieces.

BOTTOM RIGHT: Finished whimsical art pieces made of metal and ceramic. Photos by David Pickering.

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Over five miles of trails were created throughout the property. The kids walk to school on one of them.

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CLOSE TO THE EARTH

about $100 for the hardware and a long tube that acts as a slide. The rest of it was made from trees off their own land.

Over five miles of trails were created throughout the property. The kids walk to school on one of them. And an orchard was planted in a forest clearing last summer.

Throughout the property are stacks of logs, waiting to be added to the firewood, which is the family’s only source of heat and fuel at home and in the shop.

Eventually the trees will be thinned out further to allow grass to grow to give the children a place to play.

Back in the shop, the Gumaelius’ visions are taking shape. Robin will soon be painting the creations using traditional methods that have been around for thousands of years in Danish culture. Once the piece is finished, it will be driven to a gallery, where it will stay until finding a permanent home. With prices ranging from $100 to $4,000, it can take time to find the perfect owner looking for a piece that really turns heads.

An expansive garden is surrounded by wire holding up berry bushes that will eventually grow to form a natural fence.

Chickens stay in a coop that is movable so the poop they leave behind is always fertilizing a fresh patch of grass.

The children’s playhouse is suspended in the air between four trees. All together it was

THEIR WORK CAN BE FOUND INSIDE AND ONLINE AT:

: CHILDHOOD’S END GALLERY

: WATERWORKS GALLERY

: PATRICIA ROVZAR GALLERY

: MUSEUM OF CONTEMPORARY

childhoods-end-gallery.com 222 4th Ave W., Olympia

rovzargallery.com 1225 Second Avenue, Seattle

:

MARY LOU ZEEK GALLERY marylouzeekgallery.com 1730 Fairmount Avenue South, Salem, Ore.

waterworksgallery.com 315 Argyle St., Friday Harbor CRAFT museumofcontemporarycraft.org 724 Northwest Davis Street, Portland, Ore.

: WHITE BIRD GALLERY

www.whitebirdgallery.com 251 N. Hemlock St., Cannon Beach, Ore.

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River

LIFE IS GOOD ON THE

By Doug Barker Photos by Bonell Photography

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B

BRENT AND PAM BRYAN GREW UP IN ABERDEEN AND THOUGHT THEY KNEW EVERY NOOK AND CRANNY IN THE AREA. Three years ago they found a new one – a two-acre spot on the Chehalis River, just 15 minutes from work - and they moved in.

The sweeping view up and down a placid stretch of the Chehalis would sell most people on the house. Factor in a cook-friendly kitchen/dining area that’s perfect for the entertaining they do, a high-ceiling living room that opens onto a long deck overlooking the river and it’s easy to see why they’re so enamored.

The home is in Central Park, just west of downtown Aberdeen, where Brent owns Bryan & Son Jewelers and Pam works as a dental assistant. Originally built for a doctor who has since left the area, the three-bedroom home is large (about 3,200 square feet) but with a well-thought floor plan that gives it an intimate feel.

The center of the home, literally and functionally, is the kitchen/dining area. It was designed for cooks, especially cooks who do it themselves and entertain.

FAR LEFT: Brent and Pam and their dog Joey (an American Eskimo) enjoy their firepit with a view.

UPPER: Outside the front door is a Japanese inspired koi pond UPPER MIDDLE: The barn is Brent’s woodworking man cave.

LEFT: A deck off the dining room is the Bryans’ favorite place to entertain.

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B

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“

“I bought the house when I walked through the door. There’s not one thing I’ve found about the house that I don’t like.”

The kitchen is open to the living room, which is open to the deck traversing the length of the house. The effect means no one –whether in the dining or main living area is ever very far removed from the view.

A prep island in the middle of the kitchen is surrounded by granite countertops and cherrywood cabinets. A half dozen high, leathercovered bar stools on the living room side of the countertop face into the kitchen.

The Bryans love to entertain. Since the party inevitably ends up in or near the kitchen, this keeps everybody connected.

Double doors from the dining room open onto the long, covered deck. The first thing one sees when moving out to the deck is a stone-topped table inset with gas-fire logs. The tabletop is edged with plenty of room so one could eat around the fire, or just pass the evening in conversation. If it isn’t a real fire for you unless it pops and makes your clothes smell like smoke, you can walk to the end of the deck and down a short stone path to a fire pit on a little point overlooking the river. Brent laid the stones himself. Chances are good you will share the experience with bald eagles -- and maybe a train.

The tracks run between the river and the house and trains rumble by at jogging speed several times a day. That might have scared off other buyers, but the Bryans like it. “At parties, people will say, ‘When is the train coming?’” Brent said.

They weren’t looking for a home, when they found this one. “Like everything in life, it was timing. As in health, love, everything you can name, it’s a matter of timing,” said Brent. “I just fell into it and it was golden. I bought the house when I walked through the door. There’s not one thing I’ve found about the house that I don’t like.”

The master bedroom has windows overlooking the river and a door onto the deck. “Waking up every morning to the river is just wonderful,” says Pam. “It’s surreal. Every day I just pinch myself.”

In summer, the fire pit is often the first stop for the Bryans when they come home at the end of the day. In the winter, some nights they can sit on the deck, under cover, and a sweater is enough to stay comfortable around the gas fire.

With the exception of pruning, something neither

of them is fond of, they do everything around the house – inside and out -- themselves. With two acres and a lot of landscaping there is a lot of lawn to mow and plenty to do. A short distance from the front door is a koi pond and landscaping and accents that mimic a Japanese garden.

Except for the furnishings, the home is mostly as it was when they purchased it. Rich woodwork, kept shining by Pam, is evident everywhere and Brazilian walnut floors cast a hue of gold and brown, with tinges of red that complement a brown leather couch and rich-looking wool rugs.

Most of the furnishings were selected to fit the home and purchased at Kaufman Scroggs Home Furnishings in Aberdeen, said Pam. Wood gets special treatment in the Bryan home.

Brent is a woodworker and has a shop in the man cave he’s built in the barn. The walls of the shop are lined in wood he salvaged from a weathered barn near Prosser in Eastern Washington. The meticulous care he’s taken on the work benches he’s built in the shop are a giveaway to his jeweler’s eye for detail.

Outside the shop are neat stacks of lumber from old-growth fir and cedar he’s purchased from someone who salvaged the wood from the beach.

He’s not yet sure what he’ll use it for, but the wood was too beautiful to pass up and he had it milled into thick slabs.

Inside, in addition to the vintage wood planes and tools, vintage garage calendars and other guy stuff is a collection of Honda motorbikes from the ‘60s and ‘70s, including a 1974 CL 200 that looks like it just left the showroom.

Brent also has a study just off the living room.

Windows line one side offering a sweeping view of the river. The room shares a gas fireplace with the living room, so the flames can be seen through glass doors on either side. The study has a collection of things gathered here and there – an ivory tusk, a telescope and a nickel-plated cash register from an old barbershop, for instance.

And there’s a small taxidermy alligator head displaying a formidable teeth, including one gold one in front. Considering the Bryans didn’t build the home for themselves, the tooth is a little like the house, it could hardly be a better fit.

The Bryans have a collection of clocks.

The Disney collection is from Brent’s mother.

Glass pieces from Opal Art Glass are sprinkled throughout the house.

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LEFT: The firepit looking upriver.

BELOW: “Snappy,” with gold tooth fashioned by Brent, basks in the sun while guarding the den.

FAR BELOW: Brent’s woodshop man cave in the barn represents his interests: woodworking and motorcycles.

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 RECIPES

Photo by Aaron Lavinsky

FRENCH ONION SOUP

“My girlfriend’s most favorite thing in the world is French Onion soup. So I not only have become accustomed to ordering it with her at most every restaurant we visit, I also have to make it for her far too often.

I adapted this recipe off an idea, and love the results. Instead of a runny beef stock, it becomes a decadently rich vegetable base that satisfies the neediest of souls or girlfriends in our sodden fall weather.”

French Onion Soup with Caramelized Carrot Stock Chef Andrew Bickar, Rediviva Restaurant 4-6 servings The Stock: 1 stick unsalted butter 6 large carrots, peeled and cut into 1/2-inch pieces 1/3 teaspoon baking soda 1/2 teaspoon salt Freshly ground pepper 1 cup red wine 2 quarts light sodium vegetable stock 2 bay leaves 2 sprigs fresh thyme, picked from the stems 2 cloves garlic

The Rest: 1 stick unsalted butter 4 yellow onions, sliced ¼ cup apple cider vinegar Kosher salt Ground pepper ½ pound gruyere cheese 1 baguette

The process: Sauté carrots in butter, baking soda, and salt until they caramelize. The baking soda helps increase the pH, which in turn will speed up the Maillard, or browning process.

Once caramelized, remove from heat and deglaze the pan with wine. Scraping all the fond (everything stuck to the pan) off the bottom.

Add the rest of the ingredients and return the pot to the stove. Continue to cook your stock for 20 minutes on medium-low.

While you wait, sauté onions and salt in butter until brown, deglaze with vinegar and cook out the excess liquid.

Remove bay leaves. Puree stock, add to onions. Season with salt and pepper to taste.

Top with a slice of baguette and gruyere cheese, melt in broiler. Enjoy!

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Winter 2015 | WASHINGTON COAST MAGAZINE

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WASHINGTON COAST MAGAZINE | Winter 2015

53

 TRAVEL

BELOW: Treyton Lewis, 4, of Central Park chooses his gourd at Chapman Farms.

RIGHT: Pumpkins at Shaffner Farms Photo by Aaron Lavinsky

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TRAVEL  

DAY TRIPPIN’

Pumpkins & Cranberries Photos by Aaron Lavinsky and MacLeod Pappidas

Celebrate the best of fall with a trip to the pumpkin patch or cranberry farm.

Either one will get you in the spirit of autumn and you’ll leave with some great produce to take home.

The hardest part of the fall has to be picking the perfect pumpkin from a field full of perfect pumpkins. Anyone can pick the perfect apple. Find an apple that looks perfect, pick it. Done.

Perfect pumpkin? Definitely tougher. It should be misshapen, right? A little ugly? Check. But maybe not too ugly. Should it have those pumpkin warts on it? Ummmmmm, maybe — if it’s not too warty.

And what color? White? Green with speckles? Orange for the traditionalists?

We’ve given you a lot to think about. Now we’re going to give you a couple of suggestions for your own field research. (continued on page 56)

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 TRAVEL (continued from page 55)

PUMPKINS FARMS CHAPMAN FARMS 239 Brady Loop Rd., E. Montesano. Contact: Scott Chapman, 360-581-4177 U-Pick pumpkins of all sizes, squash, gourds, sweet corn and fall décor. Many varieties of sweet corn with a large corn maze and free hay maze for kids. The activities are ongoing through Oct. 31

 Directions: Turn south off of

Hwy. 12 at Brady Exit (across hwy. from fire hall). Turn left at “T” and go 1 and a half miles. Gravel driveway to the left.

SHAFFNER FARMS 158 Geissler Rd., Montesano.

Contact: Owen and JoAnn Shaffner, 360-249-6722 Pumpkin patch with hayrides. The patch is open through Oct. 31.

 Directions: From Aberdeen

eastbound Highway 12, left on west Wynoochee Rd. Go two and half miles, turn right on Geissler, one half mile. Farm is on left.

For more information, check out Shaffner Farms on Facebook: www.facebook.com/ShaffnerFarms

For years you’ve been saying, “this Thanksgiving, we’re going to get fresh cranberries.”

So what’s stopping you? A fall drive out to the Cranberry Coast south of Grays Harbor is worth it all by itself.

The experts are expecting a good crop.

The yields haven’t been that hot the past few years, but a warm spring and sunny summer means more berries.

Kim Patten, who monitors the state’s cranberry industry at WSU’s Long Beach Extension office, said the region is expected to average about 100 barrels an acre, up from an average of 60 to 80 barrels in the past four years.

Each barrel weighs 100 pounds.

So dig out grandma’s cranberry relish recipe and start chopping.

CRANBERRIES CRANBERRIES FARM FRESH 1367 Udell-Hansen Rd., Grayland.

Contact: Ken Wahlheim and Paula Cook, 360-267-3944 Fresh cranberries available between Sept. 25 and Nov. 15. Call before Nov. 1 for orders after November.

 Directions: State route 105 to

Grayland. Take left at PUD substation on Udell-Hansen Rd. Last farm on the right at the end of the road.

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TRAVEL  

ABOVE: Five stuffed bags of cranberries will provide many pints of sauce and jelly.

LEFT: Cranberry bogs at Cranberries Farm Fresh in Grayland.

DID YOU KNOW? Cranberries are ripe when they bounce. Small pockets of air in the cranberries cause them to bounce.

The air pockets also cause them to float during harvest.

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 ART

Cobalt blue dusting powder is applied in the second phase of making a vase.

Color in

COSMOPOLIS

To Johnny Camp of Opal Art Glass in Cosmopolis, the business is a science, but to the uninformed spectator, it’s magic.

Story by Corey Morris Photos by Aaron Lavinsky

A

glob of orange on the end of a metal rod is pushed into a furnace that blows heat into the room. The glob is removed and taken to a work bench where it’s spun and treated with air.

second work bench and sets the bottom of the bowl on it, creating a base.

It expands, taking on a balloon shape, and then it’s reintroduced to the furnace, brought out and blasted with air once again.

Whether the pieces Camp creates are shaped like a bowl, an octopus, a pine tree or an ornament doesn’t matter, they’re unique.

The center caves into a wide dimple, creating a bowl or dish.

Originally from Onalaska, Camp took his first job working with glass at Mount St. Helens Glass while attending Centralia Community College.

Johnny Camp works more molten glass in the furnace with another rod and dribbles it onto the outside of the bowl like an ice cream topping.

He plops a pile of molten glass on a 58

Winter 2015 | WASHINGTON COAST MAGAZINE

It’s one of his many creations, and each of his creations is different.

“They were listening to rock and roll and playing with fire, and it seemed like a great place to be,” Camp said.

ART   Johnny Camp blows a bubble into a ball of glass.

“They were listening to rock and roll and playing with fire, and it seemed like a great place to be.” -Johnny Camp A job offer for another glass company took Camp to Benicia, Calif.

Some years and two jobs later, artist Michael Nourot (who has made pieces for popes and presidents) brought Camp on at Nourot Glass in Benicia, Calif., and that’s where Camp learned the gritty details of the industry.

“I learned a lot of techniques — how colors work with glass and how to make your own glass,” Camp said.

Working together, Darlene Camp, dusts metals onto molten glass as her husband turns another workin-progress beneath the falling powder.

Opal Art Glass owners Darlene and Johnny Camp.

They’re working a silver powder into the glass. When the piece is finished, the silver will tint the glass gold. Science or magic, depending on who you ask.

Following his time at Nourot glass, Camp opened his own studio in California, and in 2005 brought the operation home to Washington.

Classic rock and Johnny Cash play over a stereo near the door leading into their retail operation.

In addition to retail, Opal Art Glass is a fixture at wholesale shows and the Camps offer one-onone classes to the public for $145 per class.

The Camps give to the community as much as they can, donating 60-70 pieces to charity each year.

They’re at home in Washington, and they feel welcome.

“The locals have been good to us,” Johnny Camp said.

WASHINGTON COAST MAGAZINE | Winter 2015

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 EVENTS

our favorite

EVENTS October 22-26

Celtic Music Festival Billed as the largest Irish music celebration on the West Coast, with more than 30 bands, 10 stages and three venues in Ocean Shores and Hoquiam.

November 8

Toast the Harbor Food & Wine Festival The Aberdeen Lions Club hosts this event, featuring wine, beer and spirits tasting, food and entertainment at the Quinault Beach Resort & Casino in Ocean Shores.

11

Veterans Day Parade Elma honors veterans with a classic Veterans Day Parade.

Olympic National Park Free Entrance Day. Enjoy the last of six free entrance days into all National Parks.

7-15

Back in the World The Bishop Center at Grays Harbor College hosts the world premiere of a musical that chronicles soldiers returning from war. It is written by Grays Harbor College faculty member Lynne Lerych with music composed

by GHC graduate and Bishop Center musician Alex Eddy. Friday and Saturday nights.

7-8

‘Ocian in View’ Cultural Weekend When the Lewis & Clark Corps of Discovery exclaimed ‘Ocian in View,’ they had reached their westward destination. Speakers, bus

and walking tours, Chinook tribal seafood dinner and special events at select local businesses in Long Beach.

23

Grays Harbor Symphony Orchestra Conductor William Dyer leads the symphony through an eclectic program titled “From Bach to Broadway” featuring the Bach Double Concerto and a variety of Broadway classics at the Bishop Center at Grays Harbor College.

28-30

Winter Fanta Sea Crafters and artists converge on the Ocean Shores Convention Center for this annual craft show featuring more than 50 vendors.

Nov. 28-Dec. 14

Jesus Christ Superstar The classic rock opera that takes a contemporary look at the events that defined the last seven days in the life of Jesus Christ is presented by the Driftwood Players in Aberdeen. Friday and Saturday nights, and one Sunday matinee on Dec. 14.

December 6-7

Festival of Trees, Twinkle Light Parade and Moonlight Madness all happening in Forks, plan to spend the entire day starting with Breakfast with Santa at the Congregational Church at 8 a.m.

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EVENTS  

Santa by the Sea The U.S. Coast Guard delivers Santa to Westport for photos and fun.

Ho Ho Hoquiam Hoquaim’s annual cocoa stroll and festival of trees. Walk through downtown and rate the trees of local businesses. And, Santa visits downtown Hoquiam’s historic 7th St. Theatre.

Tingstad Rumbel The Bishop Center at Grays Harbor College hosts Grammy Award winners Eric Tingstad and Nancy Rumbel performing popular holiday favorites with their unique musical touch.

Lighted Boat Parade & Crab Pot Christmas Tree Boat parade from Port of Ilwaco to Cape Disappointment and back. Open to all boats.

Parade starts at 6 pm following the lighting of the Crab Pot Christmas Tree, weather permitting.

12-14

Festival of Lights Montesano decks the halls with a Christmas light parade, light display tours, food, a bonfire and the charm of a small town.

14 Grays Harbor Civic Choir Directed by Pat Wilhelms, the Civic Choir presents “Seven Joys of Christmas,” along with a collection of Christmas carols and a traditional sing-along at the Bishop Center at Grays Harbor College.

31- New Year’s Eve! Fireworks at Midnight over the Ocean 5 minutes of fireworks over the Pacific Ocean in front of the boardwalk in Long Beach. December 31, 2014

January 10 Portland Cello Project The Bishop Center at Grays Harbor College presents six cellists, a vocalist, percussion and horn in a lively performance full of enthusiastic blends of music. No two shows are ever alike for the Portland Cello Project, which features music not normally heard from the classical stringed instrument as the group mixes genres and blurs musical perceptions.

24 Wine & Seafood Festival Themed “Get Uncorked,” this annual festival showcases seafood and fine wine in Elma.

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Beach goers kick off the razor clam season on Grayland Beach, using shovels and clam guns to dig up the edible mollusks as the tide recedes. Razor clam season has begun along the Washington coastal waters and is expected to extend into January.

Photo by Aaron Lavinsky

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LOCALS  

WHY I LOVE IT HERE

After moving from Los Angeles, Dickerson and her husband have found a home in Aberdeen.

WHY I LOVE IT HERE: Sylvia Dickerson M

y husband and I were of like mind about relocating from La Crescenta (Los Angeles) to somewhere else on the West Coast.

scarce and the natural palette is brown. We are mystified that everyone does not realize this is one of the most beautiful regions of the world.

In 2004 we started south of San Diego and worked our way up the coast. In 2006, we stopped overnight in Aberdeen. We saw a historic house that still had its original charm; the area had a temperate climate that appealed to both of us; and the great natural beauty of the peninsula provided an unbeatable combination.

Relocating to a city where you know no one can be very intimidating; however, we have found a welcoming and friendly community. The sense of community, during both good and bad times, is remarkable. We have a wide circle of new friends and many opportunities to contribute to and feel part of the community.

While exploring the area, we met a gentleman who said he loved living on the Olympic Peninsula because every day is different climatically. How right he was! No boredom on that score.

One of my great passions is the study of architecture and Aberdeen is like a dream come true. Preservation consultants found Aberdeen has the largest inventory of intact historic residences in the state of Washington and, as a member of our Historic Preservation Commission, I hope to further the appreciation and conservation of this historic asset. I am also a proponent of our large and varied artist community and do volunteer work to enhance our public art to help restore the luster of our downtown.

In addition, we are surrounded by some of the most beautiful scenery in the United States. The lushness of the greenery and close accessibility of the beaches and mountains give us a variety of activities all year long. We amazed many when we said we liked the rain, but it is easy to like rain when you come from a region where water is

Photo by Aaron Lavinsky

“WHY DO I LOVE ABERDEEN? I count myself lucky to be surrounded by outstanding natural beauty and a supportive community, and to have the opportunity to indulge my interests while making a contribution to my adopted home.”

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