Bellingham Alive/NSLife June/July 2015

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Sea to StorefrontFrom the sea to your plate, all you need to indulge in catching, buying, and eating fresh seafood this season.

Fun in the Sun: A Summer Fun Guide

Keep the kids occupied and engaged this summer with fun activities and adventures.

Great TrailsProfiles of the best places to run, hike, and bike in our area.

6170

81

4 NorthSoundLife.com

JUNE | JULY CONTENTS

LIFESTYLE

17 Adam Summer & Susan Middleton

18 By the Numbers

19 Lasting Image

21 Calendar June &July

23 In the Know WWU and Architectural Elements

23 Wonder Woman Nell Highleyman

24 In the Know KVWV Community Radio

25 In the Know WWU Opens Office Downtown

25 In the Know Home2 Suites Opens

25 Apps We Love

26 Community Our TreeHouse

27 Book Reviews

27 Who Knew

28 Five Faves Creeks and Streams

30 Spotlight Artist Francie Allen

32 Travel Hawaii

SHOP

37 Sandmaiden

41 Necessities Sun Shine

42 Savvy Shopper Kids Northwest

WELLBEING

45 Samish Island Retreat

48 Fitness Hit the Trail Mix

50 Races & Runs

HABITAT

53 South Hill Serenity

56 Remodel This Old Shed

56 Necessities Patio Essentials

FEATURE

61 Sea to Storefront

70 Great Trails

81 Fun in the Sun

DINE

91 Woolley Market

94 Meet the Chef 13moons of Snohomish Casino & Lodge

97 Dining Guide

100 Mixing Tin Basil Grapefruit Martini

102 Review Greek Islands

103 Seven Great Tastes

AGENDA

105 Featured Event The Owl and the Woodpecker

106 Around Town Tower of Power

110 Out of Town Bite of Seattle

111 The Scene Boys and Girls Club Gala

NOTES

8 Editor’s Letter

13 Letters to the Editor

14 Meet a Staffer Jenn Bachtel

112 Final Word

June | July 2015 5

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Go to northsoundlife.com/events and submit your event today. Once your event has been approved by our editorial staff it is live.

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Seafood Recipes

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Camping HacksWashington Trails Summer Fun

Gear Gone WrongWritten by Frances Badgett

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NOTES On the Web

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Summer flies at us unbridled and wild, all sun and heat. There’s something karmic about it, how we wait the entire cold, rainy winter for the first hints of sunshine. And

then we relish the months of it, the glinting and glimmering like an old friend returning from dark seclusion, flush-faced and full of stories. The summers of my childhood had that sweet lazy feeling of lemonade commercials, the creaky avuncular voice narrat-ing afternoons at our favorite river swim-ming hole, and eve-nings on the porch listening to my par-ents’ recount their own childhoods. It was in summer I first slid a cello’s neck under my fingertips and bowed the strings at the Fine Arts Workshop, and, in summer, I was Old Sally in Oliver. I learned to ride horses in summer, and spent many hours read-ing the books that would inspire me later in life. In this issue, we gathered up some fun sum-mer activities for your little people, from theater to music to horses to soccer to camps. These are the activities that keep a great summer rolling, that create lifelong memories.

With the help of our photographer friend Kristoffer Arestol, we also celebrate an aspect of summer that is abundant and incredible here in our slice of the world — our seafood. How many locals remember clam-digging at Birch Bay or

floating crab traps off Lummi Island? More than a few, I’d wager. We take you from the pitch and roll of a charter boat to the cool interior of our area’s best seafood restaurants.

In addition to the shimmer of summer, we’re celebrating our wooded wonderlands.

We’re showcasing our a new park and a new trail: the

massive Reconveyance Park and the unveil-

ing of the brand-new and also gigantic Nooksack Loop, 45 miles of hik-ing, nature, and beauty. In addi-tion to those giants, we bring you the reminder that we are sur-

rounded by a boundless array

of trails for every skill level. Speaking

of trails, we also pro-file Nell Highleyman who

is making her way along the Pacific Crest Trail to raise money for

Wild Whatcom’s great outdoor programs. Cheryl Strayed wrote in Wild, “As difficult and madden-ing as the trail could be, there was hardly a day that passed that didn’t offer up some form of what was called trail magic in the PCT vernacular — the unexpected and sweet happenings that stand out in stark relief to the challenges of the trail.” We wish Nell, and you, our readers, lots of trail magic, sea magic, and just plain magic as our days lengthen into summer.

“Everyone can reach back to one summer and lay a finger to it, finding the exact point when everything changed. That

summer was mine.”

Sarah Dessen, That Summer

Cheers,


NOTES Editor's Letter

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Kristoffer Arestol

Kristoffer has worked as a photographer for about 10 years now. He has worked in portrait, landscape, food, wedding, and editorial photography. After liv-ing in central California for 3 years, he decided he belonged in Washington. Since moving back home he is always trying to spend time traveling to new places in the area and enjoying the simple things about the PNW. His two children Elin ( 4 years ) and Maddox ( 9 years ) keep him inspired and full of life. p. 47

Zacchoreli Frescobadli-Grimaldi

Zacchoreli grew up in the Pacific Northwest, and has lived in Bellingham with his partner of 17 years and their two zany dogs. He is a Cordon Bleu Chef, has a master’s degree in English Studies from Western Washington University, and is a grant writer for a non-profit organization. He and his partner enjoy wine, traveling and anything that has to do with the culinary arts. p. 92

Kristie Ensley

Kristie Ensley has been a Certified Personal Trainer with National Academy of Sports Medicine for over 12 years. She holds a Nutrition Certification from Cornell University. Kristie’s training is unique in that she travels to your home or office. She specializes in metabolic training with a focus on injury prevention. Kristie has a passion for creat-ing and sharing purely delicious recipes for opti-mum health and wellness. For more information, see her website kristieensley.com. p. 48

Tanna Edler

Owner of Tanna by Design (tannabydesign.com) specializes in residential and commercial remodels and new construction design. Tanna has received three top awards from the National Interior Design Society Association and was named their 2012 and 2013 Designer of The Year. Additionally, she was voted North Sound Life 2013’s and 2014’s Best of the Northwest Interior Designer. p. 56


NOTES Contributors

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PUBLICATIONSBellingham Alive

North Sound Life

North End Metro

PRESIDENT/PUBLISHER Lisa Karlberg

EDITOR IN CHIEF Frances Badgett

ART DIRECTOR Kelly Slater

ASSOCIATE EDITORKaity Teer

ACCOUNT EXECUTIVES Kaelen Morris | Babette Vickers

GRAPHIC DESIGNERKelsey Wilmore

INSIDE SALES | MARKETING & EVENTS COORDINATOR Devin Winsby

WRITERSKyla Rohde | Joanna Nesbit | Jill D. Twist

CONTRIBUTORSAshley Thomasson | Arlené Mantha

Zacchoreli Frescobadli-Grimaldi

GRAPHIC DESIGN ASSISTANTBillie Weller

EDITORIAL ASSISTANTSLisa Dills | Katie Heath | Lynette Martinez

Vanessa Prestage | Allana Schwaab

OFFICE MANAGEMENTJenn Bachtel

PROOFREADERPat Karlberg

CORPORATE OFFICEK & L Media, Inc.

909 Squalicum Way, Ste. 110

Bellingham, WA 98225

SNOHOMISH COUNTY OFFICE6100 219th St. S.W., Ste. 480

Mountlake Terrace, WA 98043

INQUIRIES & [email protected]

northsoundlife.com

360.483.4576 x4

nslnorthsoundlife


Cover Image © Kristoffer Arestol Taylor Shellfish

APRIL | MAY 2015

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First Class Publication

At last a professional city magazine has come to Bellingham! I love the graphic, photo and content quality and really look for-ward to every issue. It is 1st class, so thank you for really making us proud of the fantastic area we live in. You can count on me for annual renewal.

Best regards, Mary Ann Crawford

Just a quick note to let you know how great-looking the cover is for the latest edition of Bellingham Alive.

We’re very lucky to have such an exceptional local team in Diane and Cynthia. I just spent a few days work-ing with them on pictures for our new website (to go live in May), and it was such a good experience.

They know their stuff and care about getting the work done right.

Anyway...thanks for using Diane and Cynthia for the latest cover and interior food shots. I do hope you’ll use them, again.

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June | July 2015 13

NOTES Letters to the Editor

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What is your role at the magazine and how long have you been with North Sound Life?I am fairly new to the magazine, having only started working here this year, but I have enjoyed taking on the role of the Office Manager and Bookkeeper. It’s been a great fit for me to be the office mom of sorts.

What is your background?I was born and raised in Santa Cruz California and moved my family to beautiful Birch Bay in 2004 in order to have the ability to purchase a home on property and to be near my little nephews. I am so glad we made the move. I love living here! Every day I get to see the most beautiful things, from ocean bays, to mountains, to amazing wild life. It’s been a great move for us, rain and all!

What is your favorite part of working for a regional lifestyle magazine?For sure my favorite thing about working for a regional lifestyle magazine has been discovering all the really amazing places and things to do in and around the Pacific Northwest. I have always enjoyed living here, and just love discovering new and exciting things for myself and my family & friends, close to home. I have always loved our little corner of the world and the local vibe, so working for a magazine that celebrates that has been super fun!

Every issue we highlight an employee of North Sound Life.

What are some of your hobbies and interests?My favorite spare time hobby would have to be enjoying nature and art. I have a hand-painted rock & craft side business and love going out to our local beaches and collecting shells, rocks, and driftwood and creating pieces for the home and garden, which I sell on Etsy. In addition to that I have four children and quite a few “spares” I’ve taken in and been “mom” to over the years and I love hosting family events and gather-ings for my big family.

Jenn Bachtel Office Manager


NOTES Meet a Staffer

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continued on page 22 …

Simply Art, Simply ScienceWRITTEN BY JILL TWIST

Wonder what happens when art and science mix? Hop the next ferry over to San Juan Island to find out. Here, the mysterious underwater world of the Puget Sound surfaces in the photographs

of two people: local scientist-turned-artist, Adam Summers; and photographer-turned-conservation advocate, Susan Middleton. On first glance, the sea creatures in their photo-graphs are simple — simply strange and simply beautiful. But what these creatures reveal is anything but simple.

Quirky, stubborn, inspirational. Words like these com-monly describe humans, four-legged furry animals, beloved orca whales — not spineless creatures that look sometimes like aliens, sometimes like vegetables. But these are exactly the words that Susan Middleton uses to describe the creatures in her photographs. “These are small creatures with big atti-tudes,” Middleton said.

Attitudes, which, as an artist first and foremost, drove Middleton to try to capture “the character of an individual organism” rather than an entire species. There are 50 photo-graphs in Middleton’s show, Spineless: Portraits of Marine Invertebrates, The Backbone of Life, and 40 of them feature organisms living right here in local waters. All it takes is one look to see that each portrait reveals a unique personality.

SUSA

N M

IDD

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In The Know · Calendar · Spotlight Artist · 5 Faves

LIFESTYLE

Our Wonder Woman,

Nell Highleyman, plans

to finish the Pacific Crest

Trail in4months. p. 23

Kids Northwest has been

locally owned and operated

since 1992 p. 42

Meet this Chef this month was Dan

Van Norman of

moons.

p. 94

Taylor Shellfish Farm has nearly

500 employees. p. 64

The Nooksack Trail Loop is

45 miles long. p. 74

The B- s52playing the Mount Baker

Theatre in June. p. 108


LIFESTYLE By the Numbers

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June | July 2015 19

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J U LY

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July 5, 4 p.m.bellinghamfestival.org

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28Gardens of Note Garden TourMount VernonJune 28, 10 a.m.Visitskagitvalley.chambermaster.com

13Peter Pan (Ballet)Mount Baker Theatre, BellinghamJune 13, 7 p.m.balletbellingham.com

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June | July 2015 21

LIFESTYLE Calendar

… “A scientist might look at them differently,” Middleton wrote in her diary, but “I’m looking for visual character… behaviors… how each animal expresses itself visually.”

While many people think of crab or octopus as appetiz-ing, if at all, Middleton looked at a juvenile Pacific giant octopus and felt affectionate. Gazing into its tiny eyes, she recounts that it looked back at her. “It’s clear I was being per-ceived,” she wrote in her book, Spineless: Portraits of Marine Invertebrates, The Backbone of Life. “You look at an octo-pus,” she said in one lecture, “and you know someone’s home in there.”

And the longer she looked, the more she discovered. A flat-worm, for instance, which appeared to be little more than a brown blob at first glance, became a “living sculpture” that was “full of life and change and growth.”

In these terms, Middleton’s observations as an artist are not so different from Adam Summers’ observations as a sci-

entist. But before Summers reached for his camera, he applied special dyes and enzymes to his marine specimens to clear away outer layers of cartilage and scales. What remained was no less colorful and architecturally stunning than Middleton’s images of live invertebrates — and no less revealing.

Studying the acidic red- and blue-stained skeletons head-on in his lab, Summers was able to focus on the “evolution and function of systems that helped these specimens move, eat, mate, breathe, grow.” But, says Summers, it’s the artistic, angular poses that “bring life to the skeletons.”

Though the artistic poses are not useful for scien-tific research, this is far from a conundrum for Summers. In fact, he embraces the artistic — and particularly, poetic — aspect of science. Biologists and poets are both after “a deeper understanding of things,” said Summers, and both “spend a lot of time naming and organizing things” as a means to achieve this goal.

A goal that Summers achieved — with the help of poetry from poet, Sierra Nelson — in his photography show Cleared: The Art of Science. Each of his 14 photographs is accompanied by a biologically descriptive poem that “helps tell a story,” particularly to people who don’t already know the science behind it.

Summers may have a doctorate in biology and undergraduate degrees in mathematics and engi-neering, but he admitted that “the further you get from science, the more that people can get into it.”

And here on San Juan Island, delving into the murky depths of the Puget Sound is easier than ever, thanks to the seamless integration of art and sci-ence. Visit the San Juan Islands Museum of Art through August to see the simply beauti-ful sea creatures in Middleton’s images, or sign up for one of two workshops she’s hosting here in June and July to experience the art of marine photography firsthand. You can also view Adam Summers’ photographs and read about his research at picturingscience.com.

LIFESTYLE In the Know

Top Left: Little Skate, Adam Summers Bottom Left: Pink Brittle Star, Susan Middleton Top Right: Gold-Banded Hermit, Susan Middleton Bottom Right: Clingfish, Adam Summers

WRITTEN BY FRANCES BADGETT

WONDER WOMAN

According to trail lore, the first leg of the Pacific Crest Trail is the hardest. Hikers have to carry water the first twenty

miles to the next cache. Their loads are heavy, the temperature is routinely in the 100s, and the air is full of grit and dust. For Nell Highleyman, “It really wasn’t too bad.” This casual shrug is a result of Highleyman's impeccable preparation — she researched, pre-pared, studied, and practiced before hitting the trail.

Five years ago, when she was 14 or 15, Highleyman was on a backpacking trip with Wild Whatcom’s Explorers’ Club led by Aimee Frazier. They camped near the Pacific Crest Trail and met a through-hiker who happened past. “He said he had only walked 16 miles that day, and he wasn’t really in his zone.” Highleyman was intrigued by the idea of 16 miles being an off day. Long before she had heard of Cheryl

Strayed, Highleyman decided that one day she, too, would don a pack and hit the trail.

The Pacific Crest Trail is 2650 miles long. The average hiker takes 4-6 months to complete it end-to-end, and Highleyman plans to finish it in 4. “I have to start college in September, so I want to be finished in August.” She began in April. Previously, the most famous local through-hiker is Heather “Anish” Anderson who sped through the trail self-supported in a couple of months, logging 40 miles a day, and run-ning parts of the trail to make up for slower days. Highleyman was inspired by Anish. “I met her at a reading at the library. She was so nice.” Anderson has contributed pieces to Bellingham Alive, and keeps a regular journal of her trail running adventures.

“She told me about the trail angels Frodo and Scout. They pick hikers up at the airport and return them. They feed them their first night and then take them to the trailhead.” A group of hikers start at Frodo and Scout’s together, so they are able to build some camaraderie before they begin their first days. Highleyman echoes what Strayed and Anderson have both reported — you are rarely alone on the trail. “I am with people all the time. We hike together, some go on ahead, more people catch up.” An entire culture has sprung up around these interactions, complete with nicknames.”I was given Merkel,” as in the German Chancellor. Heather Anderson was given Anish. “We don’t create our names, they are given to us. It’s part of the trail culture.”

Highleyman’s hike is more than just self-edification. She is raising money for Wild Whatcom, where she first learned to fall in love with the outdoors. She wants to honor the organization that gave her this obsession (wildwhatcom.org). “Wild Whatcom gave me the desire, drive, and tools to do this. I want to give back.”

Nell Highleyman

WWU and Architectural Elements Partner

Local design-build fabrica-tor Architectural Elements partnered with Western Washington University stu-

dents earlier this year to create large design-build pieces for public instal-lation. WWU has one of the most competitive industrial design pro-grams in the state. Architectural Elements has a national reputation for fine craftsmanship. AE was fea-tured on Animal Planet’s Treehouse Masters last year, and has been working locally since 2004. For this project, Architectural Elements helped 13 juniors from WWU. Kyle Thomas of Architectural Elements said that the best part for him was introducing students to the reality of working with large design-build projects. “A lot of what you learn in school is very conceptual and not focused on the details of fabrica-tion and manufacturing. With the type of work we do at Architectural Elements & TiTE Design, we are required to think about how things are going to be manufactured the second the pencil hits the paper.” The hardest part of the project was hav-ing to manage the students’ expecta-tions. “To have to tell a student that something needs to be made differ-ently than what they are proposing is really tough to do. You can see it in their eyes that they are really dis-appointed and they feel like they failed, but in the end when you guide them to find the right solution. The reward becomes that much sweeter in the end.”

“By keeping the project state-ment broad, it enabled the students to think outside the box before narrowing down on their final design concepts.” The pieces will be installed at Barkley Village in July. There will be a community celebra-tion for the unveiling.

June | July 2015 23

Community radio station takes back the airwavesWRITTEN BY ALLANA SCHWAAB

Starting in early 2016, Bellingham commuters will be able to turn their radio dial to 94.9 FM and hear their neigh-

bor, their cousin, or even the guy who bagged their groceries give a radio ID for Bellingham’s new community radio station. KVWV is one of the last low-power FM stations in the country, run-ning on no more than 100 watts and transmitting only as far as seven miles. The volunteer-run station is commer-cial-free and features community news and music that is local to Bellingham and the Northwest, Volunteer Coordinator Sam Wolk said. “It’s like a college radio station for a whole city,” Wolk said.

“If you’re listening to it,

you’re within five miles

of the people who are

making it.”

As a community station, KVWV seeks to bring local, underrepresented perspectives that are excluded from commercial media to the airwaves. More than half of the music played is from Bellingham-based artists, and talk radio programs focus on issues and cul-ture that are important to Whatcom County residents. “America’s been taken over by commercial media,” Music Director Morgan Dorner said. “This is us coming up and saying no, we’re going to take back the airwaves.”

Currently, Bellingham Community Radio is streaming online 24 hours a day, seven days a week. The station is

about $5,000 away from taking hold of its FM frequency. Much of the equip-ment has been donated privately, but they’re still missing a few essential, and expensive, pieces of equipment to get up and running. “There’s an itemized list of equipment we need on our web-site,” Dorner said. “The donations have proved there’s a community out there that’s ready to support this.”

The volunteers at the station have coordinated multiple fundraising efforts in addition to donations. Deals with restaurants in the area, such as Bayou on Bay and Casa Que Pasa, have con-tributed a cut of a particular menu item to the station. The Shakedown and the Wild Buffalo House of Music have taken optional donations at their doors to benefit KVWV. The station orga-nized a Ustream telethon event in April to bring everything the station has to offer — local musicians, comedians, and celebrities — right into living rooms across Bellingham, while volunteers took calls from community members offering their support.

When the station’s volunteers get all of the equipment they need, they can move into their new space in the Clover Building on Holly Street. They will keep their current location in the building they share with Make.Shift as a main headquarters, Dorner said, but the sta-tion itself will be housed in the Clover Building. Wolk and Dorner are both looking forward to the day they can turn their radio dials to 94.9 FM and hear their hard work come to fruition.

“Right now, there’s just static,” Wolk said. “Soon, where there was previously just static, there’s going to be a radio station. That’s pretty cool.”



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Home 2 SuitesWRITTEN BY ALLANA SCHWAAB

A new extended-stay hotel has joined the cluster of hotels off Northwest Avenue. Home 2 Suites by Hilton opened

on March 16 just two miles from the Bellingham airport.

The all-suites hotel with 105 guest rooms is the start of a new brand for Hilton, said Alivia Jelinski, the front desk manager. It’s being marketed as a second home for travelers and extended-stay guests, and it fits right into the environmentally minded city with a commitment to sustainability.

Home 2’s indoor pool and hot tub use saline rather than harsh chemicals, CFL lighting replaces energy-draining incandescent bulbs, and complimentary breakfast materials are recycled and composted. Home 2 is trying to help the community by making the small-est environmental footprint possible, Jelinski said.

The hotel’s many amenities make a traveler’s stay easy and fun. Guests can enjoy sunny afternoons in the two outdoor spaces, which include a fire pit and barbeque, or stay inside and appreciate complimentary use of the PlayStation 4 and Xbox One in the game room. For exercise enthusiasts, the integrated fitness/laundry facil-ity, Spin2Cycle, allows guests to burn some calories while they wait for their clothes to dry.

In either a one-bedroom or king stu-dio room, guests have everything they need to truly make this a home away from home, including a kitchenette complete with microwave, dishwasher, refrigerator, and utensils. And for ani-mal lovers, don’t leave your furry friend at home! Dogs are more than welcome at Home 2 Suites.

Western Washington University will soon be seeing a new addition to its downtown Bellingham presence. The school is opening a new down-town office in the Herald Building on June 19. The 2500 square-foot space on the ground floor at 1155 North State St. will serve

mainly as a visitors’ center and a reception area to welcome people to Bellingham. The space, a three-way partnership between the Western Alumni Association, The Western Foundation, and the university, is also an effort to establish a physical pres-ence in the community beyond the school’s campus.

Deborah DeWees, the executive director of the Western Alumni Association, said the success of the alumni office in Seattle, which holds the largest concentration of Western graduates, prompted the idea to bring one to downtown Bellingham. “We really wanted to do the same here in Whatcom County — we have more than 15,000 alumni that live and work here,” she said. “We’re not only able to develop better relationships with local philanthropists, but also business in the community.”

DeWees said that the office will also be an opportunity to showcase works from the students, staff and faculty at Western. “We will hopefully bring down art to the space,” she said. DeWees said that the space is being designed in a way that would lend itself well to gatherings and receptions such as Art Walk, to further engage with the community.

Western Opens Office DowntownWRITTEN BY KATHERINE HEATH

June | July 2015 25

Our TreeHouseWRITTEN BY ALLANA SCHWAAB

PHOTOGRAPHED BY KAITY TEER

As the talking stick is passed from hand to little hand, children share stories and memories. Sometimes they pass the stick without saying anything, lis-tening intently. One child starts a sentence with,

“Before my mom died…” and the group facilitator smiles. For the past seven years, Our TreeHouse, a non-profit featuring peer support groups, has helped children, teens, and adults who have lost a loved one. The grief process is different for everyone, program coordinator Jaymie Wakefield said, but it helps to have the support of others who are going through the same thing.

“Grief is unique, so we don’t have a goal

in mind of what getting through it looks

like,” Wakefield said. “Our goal is just

that they have a safe place to be in it.”

Families come to Our TreeHouse through school and doc-tor referrals, brochures, and word-of-mouth. The non-profit does not reach out to families. “We want them to be in a place where they feel it’s the right time to reach out to us,” Wakefield said.

Under the guidance of about 20 volunteers, 15 to 16 fami-lies come together twice a month to share a meal. All volun-teers and group facilitators are trained using a process mod-eled after the Dougy Center for Grieving Children & Families in Portland, Oregon.

After dinner, everyone is excused by age group to start peer support sessions. Each group begins with a check-in. Facilitators encourage members of their group to lead the conversation, which will sometimes start with a themed ques-tion. If it’s close to a holiday, what was their loved one’s favorite meal or gift? When was a time they argued with their loved one? Memories can be good or bad, Wakefield said, but all memories are allowed.

Then the younger groups are free to choose their next activity. They can cycle between a punching bag in the big movement room, reading grief-based books in the quiet space, or engage in doctor play in the theatre room, among other things. Each activity helps them work through anything they need to. As the night draws to a close, everyone comes back together to join hands in a giant circle. A child starts the hand squeeze, which travels around the circle and comes back with a group cheer.

Families who have gone through the program have noticed a huge difference in their children, Wakefield said. Aggression between siblings seems to go down, fears are calmed, and the constant questions and anxiety surrounding death decrease.

During the non-profit’s main fundraiser in March — a for-mal dinner catered by Ciao Thyme — two past participants even volunteered to share their stories.

Families are with Our TreeHouse for an average of two years, but that timeline varies, Wakefield said. “We send them off, but they keep in touch because there’s a bond there,” Wakefield said. “They’ve become comfortable making this part of their story.” When families are ready to leave the pro-gram, a closing ceremony allows participants and facilitators to come together one last time to share memories and wishes for the future, a brighter future, thanks to the hard work of Our TreeHouse.


LIFESTYLE Community

MazamasThe Mazamas are outdoor enthusiasts based in Portland. Their organization started in 1894 on the summit of Mount Hood as a response to an ad in the Morning Oregonian. The ad read, in part, “It has been decided to meet on the summit of Mt. Hood on the 19th of next month [July].” The Mazamas also explored Mount Baker prior to the Mt. Baker Marathon in 1911.

Koma KulshanThe original name for Mount Baker is Koma Kulshan, and it is still referred to as Kulshan by some locals. It is the second most heavily glaciated mountain in the Cascade Range — Rainier is the first. Koma means “white sentinel” and Kulshan means “puncture wound” in Lummi. In Nooksack, it's Quck Sam-ik, which means White Mounatin.

The SpanishThough Lummi and Nooksack Indians had trekked up Mount Baker many times, the first written account of the mountain came from the Spanish. In 1790, Gozalo Lopez de Haro charted and sketched Mount Baker as part of an expedition led by Manual Quimper. It is believed the Spanish did not climb or explore the mountain.

First AscentThe first ascent of Mount Baker by white settlers was in 1868. Edmund Thomas Coleman, an Englishman living in Victoria, had attempted to summit Mount Baker twice. The first time, he was turned back by the Skagit tribe who refused him passage. The second time, the weather was too fierce. But the third time, at 4 p.m. on August 17, Coleman reached the summit.

WHO KNEW?

Book Reviews

WRITTEN BY FRANCES BADGETT

Go Set a Watchmanby Harper LeeHarperCollins Publishers, 2015

The Children’s Crusade by Ann PackerScribner Publisher, 2015

We can’t truly review this sure-to-be-a-bestseller from the author of the young adult hit classic To Kill a Mockingbird, because it isn’t out yet (as of printing). But given that it’s Harper Lee’s second novel, it’s a must-read. There’s been significant controversy over whether or not Miss Lee consented to the publishing of this book. In statements to the press, she expressed nothing but pure delight, having believed this manuscript was lost forever. So while that mystery churns, expect to be talking about this book for years to come. Features many of the same characters in To Kill A Mockingbird, only twenty years later. The thought of Scout as a young professional should be enough to bring you back to Maycomb.

Written in Packer’s unflinching, clear and yet compelling prose, this novel tells the stories of family secrets and quiet obsessions with muscle and dexterity. The psychological landscape Packer creates is compelling and vivid — a harried mother preparing for a party, shuffling through her four children’s needs with equal parts love and resentment. Told with the brilliant clarity with which she wrote Bel Canto, this is a beautiful book worth soaking up this summer. Whatever else is on your list, The Children’s Crusade is well worth your time and attention.

June 14, 7 p.m.David SuzukiMount Baker Theatre104 N. Commercial St., Bellingham mountbakertheatre.comEnvironmental guru Davis Suzuki is

currently touring with his new book

Letters to My Grandchildren. Suzuki

is noted for his public activism on

climate change, ecosystem protec-

tion, and other environmental issues.

Letters to My Grandchildren is a per-

sonal book about his role as a father

and grandfather and the inspiration he

would love to leave as a legacy to his

grandchildren.

June 18, 7 p.m.Allison GreenVillage Books1200 11th St., Bellinghamvillagebooks.comGreen will be reading from her non-

fiction book Ghosts Who Travel With

Me: A Literary Pilgrimage Through

Brautigan’s America. Skepticism can be

a great lens for further discovery, and

with Green, feminist skepticism toward

Brautigan’s work became a place for

her to engage. Her personal and critical

exploration of his world is fascinating.

June | July 2015 27


CREEKS &STREAMS

FIVEFAVES

1WHATCOM CREEKBELLINGHAM

Poor, sweet, abused Whatcom Creek. It probably fares better than most urban streams in major cit-ies, but it has legacy contamination from GP, storm-water runoff from roads, litter tossed into it, people wading into it to clean up after a long night under the stars in Maritime Heritage Park, and then there’s the upstream pipeline explosion. For all of that, Whatcom Creek is still a welcome respite in the middle of a hectic day, a great place for a restor-ative stroll, and thriving salmon habitat.

LIFESTYLE Five Faves

DAKOTA CREEKBLAINE

One of the main tributaries into Drayton Harbor, this little creek packs a lot of salmon. Fly fishers may find it a little too confined for casting. Parts of Dakota are quiet and rural, perfect for picnicking, though it can be a bit tough to reach. In past decades, it has had elevated levels of cadmium, but that problem appears to have cleared up. Still, with all the surrounding farms, caution is advised.

JOHNSON CREEKSUMAS

This creek’s claim to fame is its rainbow trout, and

it is stocked annually. Only open for kids under 15, this creek is a great place to spend a day with a rod and a line. The access is from the Northern Pacific railroad tracks to the Lawson Footbridge in Sumas. Open June-October for fishing. There’s no boat launch nor toilet facilities.

CUMBERLAND CREEKSOUTH SKAGIT HIGHWAY

The Skagit Land Trust acquired the Cumberland

Creek property in a series of purchases over the years. There’s an interpre-tive trail to highlight the wildlife fea-tures of the forest, including the amaz-ing deciduous trees that make up the property’s ecosystem. Though fishing is prohibited (the creek is protected salmon habitat) there are plenty of places to hike and picnic.

GILLIGAN CREEK FALLSSEDRO-WOOLLEY

These refreshing and beau-tiful falls on Gilligan

Creek are a 1 ¼ mile past a park bar-rier along a gravel road. The falls are two-tiered and end in beautiful pools. Gilligan Creek runs over a gorge on Cultus Mountain before running into the Skagit River. These falls have a nice bridge walkway. A great place to hike and picnic, these falls would make any hot summer day much cooler.

2

3

4

5

June | July 2015 29

Your one night hotel stay includes: • Entrance to Future of Flight (home of the famous Boeing Tour), Historic Flight Foundation, Flying Heritage Collection or Flight Restoration Museum• Keepsake Passport to Paine Field Aviation Museums • $50 for lunch or dinner at Arnies or Ivar’s Mukilteo • Airplane-shaped USB (2GB)

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S T A Y A N D P L A Y

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Light and shadow, balance and movement, Francie Allen’s sculptures formed of wire mesh and paper pulp capture the human figure in strong postures. Delicately poised,

gently embracing, leaping in mid-air, swim-ming with big strokes, her figures aren’t just static — they are lively and alive, kinetic and full of motion. They invite light to shine through them, beckon to have their shadows cast, captur-ing the way they fill a room with a forest of tex-ture, human and yet haunting. They are large and imposing, and their shadows loom on the walls, floating and ghostly. “The shadows are a way of seeing the figures better than the actual forms themselves.” She works with forms that are in motion and full of energy. “I love the dancers’ moving and leaping — it draws people in, gives them a new sense of their own physical selves.”

Allen is also a dancer in addition to being an accomplished sculptor.”I love dance. I want my sculpture to capture the sense of being embodied. Dance is my spiritual pursuit of being alive in my body.” For the past two years, Allen has worked with college students. Last year, she coordinated a collaborative installation with dance and art stu-dents. Allen’s concept was to pair a dancer with a sculptor to create each of the colors and shapes of chakras — energy points in the body as defined by the Hindu religion. Each dancer had to deter-mine which chakra felt the most appropriate for them, and each sculptor worked on capturing the color and shape of each chakra with metal forms. The result was a combination dance and sculpture installation performed at Viking Union Gallery. It was the second project Allen had done with stu-dents, a process she loves. “I taught in universities and colleges my entire career, and when I retired from teaching, I started doing projects with col-lege students. I love working with them. I learn as much from them as they do from me.”

Allen creates miniature pieces and large instal-lations, smaller gallery pieces and larger out-door sculptures. Her Swimmers are installed at

the Bellingham Circus Guild’s Cirque Lab, gar-den pieces are in private gardens all over the Pacific Northwest, and she has shown widely in California and other places. She comes upon a challenge many local artists face — a lack of vari-ety in local gallery spaces. “We have as many art-ists as Santa Fe, but we have so few galleries.” Her solution? “Every year I find a space and create a project for it.”

Her next project will incorporate sculptures, figures, geometric shapes, shadows, drawings, and panels. “A kind of labyrinth in which you can look through a space into another space and see a piece from a new perspective.” She found herself want-ing to draw the shadows, so she wants to add that dimension to her work. It will be exciting to see the final result.

Allen grew up in rural New Hampshire, and came to teaching art through her dedication to community service. She was an active member of the 1960s Civil Rights movement, and marched with Dr. Martin King, Jr. She graduated from the University of Washington School of Art and stud-ied dance with renown teacher Joan Skinner. Her apprenticeship with Skinner was the foundation of her work in combining sculpture with dance. After several years of teaching in the Puget Sound region, she retired. She created and sold sculp-ture for gardens in the 1990s. In 2003, she moved to California, and became the Palo Alto Artist in Residence. Much of her current work began in Palo Alto, and she maintains strong ties to California. She moved to Bellingham in 2009 and works from a gallery in Bay Street Village on the corner of Holly and Bay. Her next installation will be later this year.

Body and Soul: The Work of Francie AllenWRITTEN BY FRANCES BADGETT


LIFESTYLE Spotlight Artist

June | July 2015 31


LIFESTYLE Travel

The Four Seasons Resort Hualalai in historic Ka’upulehu near Kona, Hawaii — even the name sounds deliciously relaxing — and it is. Your first taste of Hualalai, however, isn’t the mouth-watering cui-

sine. That comes later. Your first taste is the Four Seasons’ trademark level of service excellence, starting with the curb-side greeting at the resort’s stunningly beautiful open-air lobby. The staff is not just there for you: when you watch their interactions closely, you are watching close-knit friends who are there for each other. Prepare to be part of their fam-ily during your stay.

Whatever expectations you have — raise them higher. Expect to be treated like royalty. If that makes you feel uneasy, the Four Seasons Resort Hualalai is simply not for you. Don’t expect to handle your bags, even if you wanted to — like the butler from the movie, Mr. Deeds, your luggage will be in your villa or suite almost before you hand your car keys to the valet. And there is no check in. You are escorted directly from curbside by your personal reservation specialist to a wonderfully relaxing, semi-private seating area with Mai

Tais, fresh local fruit, and cool towelettes to erase the memo-ries of the day’s travel.

When we arrived late in the morning from Maui, the prior guests in our room had requested a late check-out. No explanations or apologies were necessary — who would leave early or even on time? To pass the hour, we explored our way through the property to the Beach Tree for a light lunch, one of three full-service restaurants at the resort. Never have chips, salsa and spicy guacamole tasted so fresh.

But as fresh as the food was, the extraordinary, friendly service was even more refreshing. Sweet, engaging, and genuine to the core, our waitress was originally a bar-tender from California. Most recently, she came to the Four Seasons Resort Hualalai from the local Sheraton near Kona. Why? Because, in her words, there is no better hospitality company in the world. Suddenly, our beach-side snack tasted even better.

As we finished, the tranquility of the moment caused me to briefly forget we had yet to unpack — that is until our reserva-tion specialist pulled up directly in

Four Seasons, One FamilyWRITTEN BY KEN KARLBERG

… continued on the next page

June | July 2015 33

LIFESTYLE Travel

front of the Beach Tree with our luggage. Now that is the ulti-mate in taxi service. Take note, Uber.

After a brief tour of the resort property, we were ush-ered to our spacious, beautifully appointed bungalow. If you expected a bustling high-rise of stacked rooms, floor upon floor, guess again — none of the buildings on the resort grounds is over two stories high, and all have ocean, pool-side or golf course views no matter where the suites or villas are interspersed. The overall architectural layout and landscape is wonderfully private and serene, as if you are part of a living, breathing Monet landscape, Hawaiian-style.

There are seven pool options for guests, including a chil-dren’s pool area adjacent to a salt water lagoon where you can swim with uniquely Hawaiian aquatic life. We opted for the private beach, instead, that extends the full length of the resort. Whether you are pool-side or at the beach, however, food and beverages are at your beck and call, not including the complimentary water refills, frozen grapes, and frozen cocktails-on-a-stick that are offered to all guests at 30 minute intervals. No matter where you are enjoying the sun and the sound of the waves, a shining, energetic face will find you and pamper you. The attentiveness is so extraordinary that even the local sea turtles come ashore to be served. Okay, not, but

they are more popular than rock stars when they do — each morning and late afternoon.

From the beach, to the workout facilities, to the spa, and then to the Jack Nicklaus-signature Hualalai golf course (home of the Champions Tour Mitsubishi Classic) through the ancient lava flows, the balance of our day was like explor-ing under the tree on Christmas eve, full of anticipation for the next morning. But the quintessential Hualalai memory for us was dining, especially the first evening at the Beach Tree. Yes, dinner was spectacular, with the freshest of island ingredients and seafood from local waters. The ambiance was unmatched, including soothing live music in the background, a magical sunset over the Pacific Ocean free of charge cour-tesy of Mother Nature, and a gentle, warm breeze to remind us to come again, soon.

But our most lasting memory of the evening was the emo-tion of the moment. We had an overwhelming feeling of being grateful for life and grateful for those in our lives who we owed a debt of gratitude, like our parents. The experience at Four Seasons Resort Hualali is truly a gift — a gift to yourself for working hard and sacrificing for your children perhaps, or if you share our emotion, a gift to someone special in your life without whose love and support your life’s successes would not have been possible.

We will be back — and when we do, we will not be alone.

…


LIFESTYLE Travel

June | July 2015 35

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Savvy Shopper · Necessities · Around the Sound

SHOP

Sandmaiden WRITTEN BY LYNETTE MARTINEZ | PHOTOGRAPHED BY KAITY TEER

Beautifully luxurious fabrics, divine designs, and cap-tivating colors are available for your indulgence at Sandmaiden, a new sleepwear, loungewear, and lin-gerie shop in Fairhaven. After eight years of great

success selling her designs through two Etsy shops online, Amanda Boyd opened Sandmaiden in September 2014 in a corner unit on the bottom floor of historic Sycamore Square.

“The building is beautiful and I love the neighborhood,” Boyd said. She added that she also opened the shop because she wanted to put a face to her customers and to have a place for them to try on her designs.

Boyd is not only shop owner, she is also the designer. She is hand creating all pieces — everything from sketching the design to drafting the pattern to picking the fabric. She has two seamstress who work from home, one shop keeper, and her daughter does all the shipping. She has a small staff but a huge customer base.

“We focus on natural fibers and have silk, wool, linen, organic cotton, mesh, lace and bamboo,” Boyd said. Adding that she hand dies all fabrics and offers up to six color options for most designs. These fabrics are used to create bras, panties, chemises, lounge pants, shorts, and even robes among other garments. “I had three collections when I started and now there are 15!”

Boyd said the most popular and number one seller is the Triangle Bra, both online and in-store. “It has a soft cup, and the lace is hand-dyed in bright colors. She added, “My real passion is lingerie, I would love to do just that but the mar-gins aren’t there.”

While the Fairhaven shop has a variety of inventory and offers items that are ready to purchase, Boyd is also accepting and creating custom orders. Customers can request that a cur-rent design be in a different fabric choice or in a different color.

Her creations come to life in her workspace which is located in the back of the store. A half wall with a window cut-out stands to separate the retail floor and the workspace. A huge cutting table rests in the center and a rainbow of

colored thread cones line the walls. Her workspace is open, visible to customers and conveys the notion of craftsmanship.

Boyd worked in the fashion industry in Vancouver for ten years. She then started out doing shipping then moved into retail, ending her stint as an assistant designer. “Everything is always a race in the fashion industry, there is always loud music and it’s always busy.”

Escaping from work and the chaotic environment into a more peaceful serene environment is what inspired Boyd to start her own lingerie and loungewear collections. She said, “Coming home from work and putting on beautiful sleep-wear, in a beautiful bedroom is the gateway to beautiful sleep and beautiful dreams.”

Boyd has a very calming and relaxed sense to her, she is elegant and speaks gracefully. Her demeanor is translated into her lingerie and sleepwear seamlessly.

She selected Sandmaiden as a name because it is, “Appropriate for sleepwear without being cliché,” Boyd said. As the sandman is to dreams, Sandmaiden is to sleepwear.

…


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Sun Shine

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37

Whether you’re enjoying the sun from your patio swing, laying out near a lake, or going to a summer BBQ make sure you have all the summer essentials. A Bellingham must have — Birkenstocks, if we must why not make your pair shinny and silver? A tote to store your sun hat in when the fun carries over to night, and an outfit that is comfortable and effortless.

Vince Camuto Tote$278, Macy’s

Willow Swingasan$299.95, Pier 1 Imports

Outdoor Printed Paradise Fish Pillow

$79, Williams - Sonoma

REI Ribbion Sun Hat$24.50, REI

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6 June | July 2015 41Join us on for even more good ideas!

SHOP Necessities

Kids NorthwestWRITTEN BY LYNETTE MARTINEZ

PHOTOGRAPHED BY KAITY TEER

1319 Cornwall Ave., Bellingham360.676.6051 | kidsnorthwest.com


SHOP Savvy Shopper

THE SHOPKids Northwest is located on Cornwall Avenue in downtown Bellingham. Committed to selling quality children’s clothing and toys, owners Mike Hodgin and Janet Hodgin opened Kids Northwest 23 years ago. “Our philosophy is buying less but buying better, our clothing is quality clothing not disposable clothing,” Mike said.

THE ATMOSPHEREIt is all about kids, toddlers, and babies at Kids Northwest. The windows are filled with kinder-garteners’ artwork. A poem displayed on a mas-sive wide-lined piece of paper, like the ones teach-ers use in grade school, also hangs in the window. The poem written by Aileen Fisher ends by saying, “Close your eyes and do not peek.” The perfect par-allel to what any parent would say to their child awaiting a surprise. That surprise is exactly what is waiting inside Kids Northwest. Around every cor-ner is something to get excited about. A play area, a wall of toys, an entire shoe section and endless amounts of unique clothing. “We are a specialty clothing and shoe store but do offer some toys,” Janet said. Adding that having toys allows them to be a “one-stop-shop.” Parents can shop for their children and pick up birthday gifts for parties their children attend all in one place, she said.

KEY PEOPLEMike and Janet are the only two who work at the store. They do however have two extremely busy times of year where they hire extra help, “Back-to-school and Christmas time,” Mike said. After being married for 39 years, this summer, they have figured out exactly what works for them in running their business. Mike does the finances and Janet does all the buying. A natural transition from their previous lines of work where Mike once was a banker and

Janet did the buying at Golden Rule, a department store that is not in Bellingham any longer. “It is important to divide the duties so we aren’t stepping on each other’s toes,” Mike said.

WHAT YOU’LL FINDAt Kids Northwest, you’ll find clothes, shoes, toys, blankets, accessories, and a warm-hearted married couple eager to help your family in finding qual-ity products. Kids Northwest proudly carries lines that are made in the U.S., Washington and even a few lines made locally here in Bellingham. Janet said that Red Boots Design, Cozy Wozy, and Nuu Muu are lines made in Bellingham. She added that they also carry See Kai Run, Rain or Shine Kids, Swaddle Design, and Booginhead, which are all from the Seattle area. “We wanted to be a kids’ store that catered to kids in the area,” Mike said. He added that kids in the Northwest need things such as waterproof boots and waterproof shoes. They offer just that, a selection of products that are unique, durable and adorable for children living in the Northwest.

OWNERS FAVORITESAnyone who has been to Kids Northwest can vouch that the interaction Mike and Janet share with their customer is friendly, inviting and informative. Sharing these interactions with their customers is what Janet deemed to be her favorite aspect about the store. She said, “I love the interaction with cus-tomers. We have regulars. We provide a service that goes above and beyond because we get to know the families.” Mike exemplified this by telling a story about a boy and his favorite shirt and a grand-mother who was desperate to replace the shirt. “It’s the kids who make it fun.”

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3 DAYS, 3 WAYS TO LET YOUR PALATE RUN WILD WITH THE BEST OF WASHINGTON WINES!

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Put Yourself First A Northwest Wellness Retreat for Women

WRITTEN BY JOANNA NESBIT

We gather soon after 5:00 p.m., nine of us around a coffee table in Point Williams Lodge’s living room. Above us, timber beams arc skyward for a sense of airy openness, and floor-to-ceiling win-

dows bathe the room in soft early-spring light. The Samish Island lodge is stunning, but otherwise I have no idea what to expect of this weekend — two days devoted to my first retreat. I feel curious, expectant, a tad nervous. What will I be asked to reveal?

Erica Quam, founder and facilitator of this new Northwest wellness retreat for women, sits on the raised fireplace hearth in front of us. She exudes warmth and welcomes us with sev-eral gentle guidelines. In short, be mindful and use good man-ners with each other. Mentally, I note to listen more, talk less.

Menu · Spa Review · Races & Runs · Beauty

WELLBEING

But relational skills aren’t Erica’s focus. We’re here for good food, good company, and personal health with dashes of inspiration, contempla-tion, and connection. The schedule features a mix of structured activities — yoga, kayaking, run-ning — and unstructured time for exploring our own interests.

The retreat isn’t a dig deep kind of affair, but Erica does ask for “intention” around physical health, mindfulness, and being open to new peo-ple. Her mission is for active women to have a place to “relax, explore, and restore.” She believes we need to take time for ourselves through self-care, self-awareness, and self-discovery.

For each retreat, never larger than 12 partici-pants, Erica brings in knowledgeable instructors to address fitness and wellness, a key component of the retreat’s emphasis. Healthy habits abound here. She herself will guide two short yoga sessions, which even a novice like me can follow.

Then there’s Fit School founder Carol Frazey, who leads participants on a morning walk or run at their own pace, and ultra-distance runner Kelly

Krieger to offer a different slant. Kelly also orga-nizes endurance running events through Hamster Endurance Running. Kerry Gustafson, owner of Prime Massage and Sports Medicine, teaches us about injury prevention. Cori Metzgar, director of sports performance at Western Oregon University, leads a conditioning workout tailored to individual abilities. (I was sore for two days.) Kristi Kucera, owner of Moondance Sea Kayak Adventures, will take us kayaking from the lodge’s beach.

Don’t be intimidated by the lineup. Low-key and fun, the activities are geared for any age, and participants choose what interests them (activities may flex according to interests). But these knowl-edgeable women have much to teach. I recommend learning from them. In between, there’s time for outdoor hot tub soaks, personal reflection, and conversation. Everyone also receives a massage from Kerry, a retreat perk built into the fee.

After introductions, Erica asks us to reflect on what we want for the weekend, writing our words inside a circle on poster-sized paper, words like: “release,” “friendship,” “adventure.” Outside the

…


WELL BEING Wellness

circle she writes what we want to avoid: “judge-ment,” “negativity,” and “should.”

Just this simple exercise prompts camarade-rie. We don’t know each other yet, but we will be sharing rooms (no private rooms here), mealtimes, and yoga poses, and we haven’t entirely relaxed. After intros, though, conversations flow. Some of us mingle in the kitchen as Erica and Kerry pre-pare dinner while others take time in their rooms or head out to explore the property. Ringed by conifers and flowering current, the 5,000-square-foot lodge sits on six waterfront acres with views of Lummi Island and the Chuckanuts. The lodge’s interior glows with warm wood floors, timber beams, and natural woodwork throughout. It’s a spectacular setting.

At dinnertime, we settle around a long table for mushroom and barley soup, deceptively simple but delicious, accompanied by kale and Brussel sprout salad (no, really, it was amazing!), and for dessert, lemon curd tart. Erica takes into account food preferences/restrictions as much as possible for menus. This weekend, we go gluten-free, and

the bread-lover that I am doesn’t even notice. Other menu items include baked oatmeal, lentil salad, marinated chicken kabobs, quinoa tabouli, and flourless chocolate cake. And of course, wine. We’re here to get away from things, after all.

Throughout the weekend, Kristi anxiously eyes the weather. She’s dying to take us boating, but Saturday’s stiff gusts frill the bay with whitecaps. Sunday, the bay has quieted but still isn’t safe for beginners, and Kristi concedes defeat. My inner newbie boater feels grateful for her professional judgement.

Before parting Sunday afternoon, we regroup to reflect on mindsets to carry with us, writing goals on white index cards and offering thoughts on how we feel after this weekend of sanctuary. Across the board, the group is refreshed and replenished.

Registration is open now for the next retreat on October 16-18. Learn more at pnwretreat.com, and email Erica to learn

about costs and retreat details. Find lodge information at

pointwilliamslodge.com.

June | July 2015 47

WELLBEING Wellness

Hit the Trail MixWRITTEN BY KRISTIE ENSLEY

Say hello to dirt, rocks, roots, hills, and adventure! Nature provides an endless obstacle course, including terrain variations and elevation changes, which make hiking a fun challenge while affording you the luxury

to stop and enjoy the beauty along the way. Hiking builds great core strength, especially when climb-

ing. We’ve all heard the phrase “core strength” and it gets a little overused. That said, it is an important strength compo-nent you don’t want to overlook. The “core” simply means the corset of the muscles that surround the spine. A compre-hensive core training program should include abs, back, hips, and leg strengthening exercises to ensure all muscle groups are developed. This does not mean endless crunches! These are a few of my favorites to ensure you are trail-ready.

PRONE BRIDGING ON ELBOWS Lie on your stomach on a table or mat with your forearms/elbows on the table or mat; rise up so that you are resting on your forearms and toes; maintain abdominal draw in; your back should be completely straight, elbow stacked directly under your shoulder joint and eyes gazing down at your mat, maintain your neck in a straight line with your spine. Hold this position for 15 sec-1 min. Progress in increments of 15 seconds. Repeat 5-10 times.

SUPINE TWIST Lie on your back on the floor with hips and knees bent to 90 degrees with feet flat on the floor; draw in abdominal mus-cles and maintain throughout exercise; slowly and with con-trol, rotate knees to one side, keeping hips in contact with the floor; engage obliques to pull knees back to center and repeat on opposite side; Repeat 10-20 times.

SUPERMANS Lie on your stomach on a table or mat with arms and legs extended; retract shoulder blades down and in towards the midline of your spine and draw in abdominal muscles; main-taining this position, lift opposite arm and opposite leg ensur-ing that your hips stay in contact with the floor; hold for 3-5 seconds and reverse sides. Repeat 10-20 times.

SIDE PLANK — ADD SINGLE LEG HIP ABDUCTION Lie on your side with your elbow underneath you; again, elbow directly under shoulder joint. Rise up so that you are resting on your one forearm/elbow and your foot; hold this position while lifting your hip/leg at your side up and down. Lift leg up and down 15-20 times each side.

MARCHING BRIDGE Lie on your back on table or mat with hips and knees bent to 90 degrees with feet flat on floor and arms palm-down at sides; draw in abdominal muscles and maintain throughout exercise; slowly raise your butt off the table or mat by using your glutes and hamstrings until your torso is in line with your thigh; alternate raising right leg followed by left leg off table/mat into hip flexion while maintaining proper align-ment. Repeat 10-20 times each side.


WELLBEING Fitness

Truth be told, I hike to eat! Trail food is a neces-sity in my book, but there are a few criteria: trans-portable, convenient, healthy and most impor-tantly, it must be delicious! I always seem to reach for my homemade trail mix. Any kind of nut-fri-uit-chocolate mix is always welcome in my day-pack. Kids and friends always seem to gobble it down and I often dip in for a quick handful when I am in need of a snack. Trail mix is generally fairly healthy and I love how you can make it with just about anything found on the grocery store shelf. Here is a delicious salty, sweet, and crunchy trail mix recipe that is a snap to make and your family will love! I love a quick no bake recipe. My favorite addition are cacao nibs; let’s just call them nature’s chocolate chips, laced with antioxidants and rich in magnesium — a mineral known for its anti-inflammatory benefits, not to mention nine whopping grams of fiber per ounce. Throw this mix in resealable bags for easy access, and you’re ready to hit the trail..enjoy!

2 c salted, roasted peanuts or pumpkin seeds if allergic to

peanuts

1 c whole salted, roasted almonds

1 c whole salted, roasted cashews

1 c cacao nibs

1 c dried blueberries

1 c dried cherries

¼ c crystallized ginger, finely chopped

½ c unsweetened, large flaked coconut

Instructions: Combine all ingredients in a large bowl, mixing until everything is evenly distributed. Store in an airtight glass container at room temperature.

If trail mix really isn’t your style, how about brownies? Ah, now I have your attention! These raw brownies are so simple to prepare and totally addictive! They use two of my favorite ingredients:

dates and walnuts. One cup of dates has about 400 calories, 27 percent of the recommended daily requirement of potassium and 48 percent of daily fiber needs. Walnuts contain manganese, copper, iron, phosphorus, magnesium, and calcium — all nutrients which are important to good health, and walnuts, like most nuts, can help lower choles-terol and improve heart health when eaten as part of a balanced diet. Oh and then there’s my favor-ite component — chocolate. Recent research pub-lished suggested that regular chocolate eaters have a lower BMI (body mass index).

RAW BROWNIES BITES

Ingredients

1 1/2 cups walnuts

1- 2 pinches of sea salt

10-12 large Medjool dates, pitted

½ cup of raw cacao or unsweetened cocoa powder - I love

Green and Blacks or Dagoba

½ teaspoon almond extract

Instructions:Blend all ingredients in a Cuisinart with S blade until a dough like consistency.Add 1/2 cup of remaining walnuts and pulse a few times (this will give your brownies chunks of nutty goodness...yum!)If your ingredients turn into a fine meal like tex-ture, then add a tablespoon or two of water until a ball forms in mixing bowl.Scoop with a small ice cream scoop, roll into balls or press into a loaf pan and cut into bars. Store in the refrigerator.

Venture out and explore the plethora of trails our area has to offer. Embrace the feeling of a strong core, breathe in the mountain air and enjoy the absolute highs that hiking can provide. Nourish your body and soul...Happy trails!

June | July 2015 49

WELLBEING Fitness

RACES & RUNSJ U N E

13Race Beneath the Sun5-mile race & kids’ 1/2-mile fun run8 a.m., 9 a.m., & 10 a.m. Fairhaven Park, Bellinghamgbrc.net

20Berry Dairy Days RunHalf marathon, 10K run, & 5K run8:30 a.m., & 9 a.m. Railroad Park, Burlingtonberrydairyruns.com

27Padden TriathlonSwimming, biking, & running1 p.m. Lake Padden, Bellinghamcob.org

J U L Y

6All Comer Track MeetTrack and field eventsEvents begin at 6 p.m. Civic Field, Bellinghamcob.org

11Chuckanut Foot Race7-mile trail race9 a.m. Marine Park, Bellinghamgbrc.net

11Clear Lake TriathlonSwimming, biking, & running9 a.m. Clear Lake Beach, Mt. Vernon skagitcounty.net

A U G U S T

1Once Around Lake Cavanaugh7.8-mile run, & 7.8-mile bike ride9 a.m. & 9:30 a.m. Lake Cavanaugh Fire Station, Mt. Vernonlakecavanaugh.info

16Bellingham Color Run5K novelty run8 a.m. Bellingham Public Library, Bellinghamthecolorrun.com

29Muds to Suds Mud Race5K obstacle course9 a.m. Hovander Park, Ferndale mudstosuds.com

CalendarWELLBEING

Welcome to the first annual Bellingham Alive Art Invitational. For our first theme, we are asking local artists to explore the concept of community. We seek work that underscores, highlights, or challenges our sense of place, identity group, cultural association, neighborhood, family, friends—however you express your sense of community.

Photography | Illustration | Sculpture | Mixed Media | Painting | Print Making

To submit please email [email protected] Deadline August 25, 2015. Published in October/November issue of Bellingham Alive.

ARTInvitational

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… continued on the next page

Home Remodel Tips and Tricks · Featured Home

HABITAT

South Hill SerenityWRITTEN BY FRANCES BADGETT

PHOTOGRAPHED BY DIANE PADYS

When a family in Bellingham needed to update their South Hill home, interior designer Lisa Staton put together an aesthetic of clean lines and a carefully edited palatte that also has depth

and warmth through layered materials. The balance between a family home with small children and modern spacious design was an interesting challenge for Staton. Sourcing out of Seattle as well as Bellingham, Staton drew on a number of antique, rug, and other vendors for just the right touches.

The owners wanted both refined fabrics and textures. Staton chose a silk rug and linen fabrics for elegance, shimmer, and durability.

Touches of warm wooden tones add warmth, texture, and intimacy to the dominant sleek, modern aesthetic.


HABITAT Featured Home

The elements Staton sourced for the house are soothing, crisp, and clean. This home is a serene retreat that stands up to the rigors of family life.

HABITAT Featured Home

For this remodel, my clients wanted to revamp an old shed. Fifty feet from the house, this outbuilding is the perfect place

to create a space to entertain friends, have sleep-overs, watch movies, play games, have snacks, make music, and exercise. My clients wanted to main-tain the integrity of the original foun-dation and have it look as if it were an extension of their home — all on a conservative budget. They have four children: a sixteen-year-old son, thirteen-year-old twin girls, and an eleven-year-old daughter. They didn’t have much room for all those teenag-ers in their main house.

Our interior concept needed to include durable products, performance fabrics, and space for multiple activi-ties. To be in keeping with their farm-house, we had a few exterior updates planned as well.

Our next phase included an inte-rior floor plan design; making room for video games, a kitchenette and din-ing table, TV room, overnight guest area, and exercise corner. Additionally,

we planned to add windows in the shed and create custom barn doors in the stable that looked like the origi-nal. We also planned for a new entry with French doors and a pergola (just like the one on the back deck of their home). All updates were in keeping with the historical feel of the house.

We selected vinyl plank with a hand-some wood grain appeal for our dura-ble flooring. It requires minimal care with a commercial guarantee. Next, we shopped locally for economical fur-nishings and customized a theatre sit-ting piece and sofa sleeper with perfor-mance fabrics for a fraction of designer prices. The kitchenette is a combina-tion of premade cabinets and fabricated quartz countertops, which includes a multipurpose island that takes in the territorial view out the newly placed window. The entertainment area is ideal for watching movies, playing video games, being mesmerized by the cozy fireplace, or napping on the velvety textured u-shaped sectional. Opposite the kitchenette is their expandable din-ing table, carefully placed in front of

This Old ShedWRITTEN BY TANNA EDLER


HABITAT Remodel

the second picture window. Family and friends can be found here eating pizza during a football game, playing cards, or working on a puzzle for weeks at a time. And when you think that is more than any open floor plan could offer; not just yet. To the right of the entrance sits a sofa sleeper and doubles as the perfect retreat for overnight guests. Conveniently, this same corner is the home gym, complete with barbells, weight bench and treadmill. The room continues with a ping pong table and finishes with an arcade.

Guests often think this repur-posed space had been there for years. We managed to create all of this under budget. My home-owners were extremely hands-on; picking up most of the materials to save on delivery fees, working late into the evenings on the build, and even assisting with décor selection. This was a team effort. More importantly, it has actually brought the family closer together.

June | July 2015 57

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HABITAT Necessities

July 15–August 30

BESTof the

NORTHWEST

2015

Businesses from Whatcom, Skagit

and San Jaun Counties are eligible.

Winners announced in our October/

November issue.

This is your

chance to vote for your favorites!

6thAnnual

Presented by:

Cast your vote

Mail-in Ballot

01. Best Casino

02. Best Live Theatre

03. Best Gallery

04. Best Live Music Venue

05. Best Local Artist

06. Best Festival

07. Best Museum

08. Best Men’s Clothing

09. Best Women’s Clothing

10. Best Consignment Shop

11. Best Jewelry

12. Best Antiques

13. Best Sporting Goods Store

14. Best Bookstore

15. Best Craft Store

16. Best Shoe Store

17. Best Grocery Store

18. Best Produce

19. Best Appliance Store

20. Best Auto Dealership

21. Best Electronics Store

22. Best International Cuisine

23. Best Bakery

24. Best Steak

25. Best Burger

26. Best Coffee

27. Best Mexican Restaurant

28. Best Bar & Lounge

29. Best Happy Hour

30. Best Cocktail

31. Best Take Out

32. Best Brewery

More on the back!

33. Best Dessert

34. Best Sandwich

35. Best Pizza

36. Best Sushi

37. Best Winery

38. Best Spirit

39. Best Food Presentation

40. Best Food Truck

41. Best Health Food Shop

42. Best Spa

43. Best Mani/Pedi

44. Best Fitness Center

45. Best Massage Therapist

46. Best Yoga Studio

47. Best Personal Trainer

48. Best Hair Salon

49. Best Men’s Salon

50. Best OB/GYN

51. Best Pharmacy

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54. Best Retirement Facility

55. Best Pediatrician

56. Best Family Practitioner

57. Best Chiropractor

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60. Best Landscape Design

61. Best Landscaper

62. Best Architect

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64. Best Real Estate Agent

65. Best Builder

66. Best Kitchen & Bath Designer

67. Best Handyman

68. Best Interior Design

69. Best Hardware Store

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MAIL TO: North Sound Life909 Squalicum Way, Suite 110 | Bellingham, WA 98225

BESTof the

NORTHWEST

2015

To vote online visit northsoundlife.com

Seato

Storefront

Written by Frances Badgett Photographed by Kristoffer Arestol

Angling for Salmon

The two main questions most people heading out to fish for the first time ask: when and where? The Department of Fish and Wildlife takes samples of salmon from Squalicum Marina in Whatcom County and Washington Park launch ramp in Skagit. From these sam-ples, the DFW issues a report that indi-cates how many salmon are running at any given time. This information is most useful for predicting the best time to catch salmon if viewed over a two or three –year trend (and all those records are available), rather than up-to-the-minute reporting. Some of the reports are more than a week old, which means you may miss the peak if you’re get-ting old information. The sampling areas aren’t the recommended areas for angling. The DFW offers maps, up-to-date information about regulations, areas that may be closed to fishing, and licensing. The DFW also has maps and information about areas that may be closed for management purposes or for the season.

Catch Grill it, smoke it, eat it

raw — fish is one of the great

delicacies, and preparing and

eating fresh-caught wild fish

is a whole new order of sea-

food dining. If you enjoy the

outdoors, the water, and the

connection of nature to your

plate, here are some great

ways to harvest one of the

healthiest entrees around.

Chartering a Boat

Searching for the right spot to fish on the right day in the right weather can be a challenge. An experienced captain with a good boat can take you to favor-ite spots, and he will know the best times to go. Whether you are learning how to fish, determining your level of commitment to the sea, or an expert without a boat, grab some friends and spend an afternoon or a week-end reeling in the sea’s bounty. Four charters — R&R Charters, Highliner Charters, Jolly Mon, and Catchmore Charters — run out of Anacortes.

•randrfishingcharters.com,highliner-charters.com,jollymonanacortes.com,catchmorecharters.com

Harvesting Shellfish

Our nearshore waters are often closed for shellfish harvesting in the summer, but not always. Birch Bay, Chuckanut Bay, Semiahmoo, Drayton Harbor, Larrabee State Park, Point Roberts, and South Birch Point are all public oys-ter and clam beaches. There will be big signs warning you if the beaches are closed. You’ll see the buoys for crab pots scattered around Fairhaven in Bellingham, down south in Skagit, and up in Semiahmoo and Birch Bay. Birch Bay State Park’s clam band is a great place to dig. From the gravel to the low dirt line, you can harvest littleneck and Manila clams. In the sandy upper inter-tidal, you can find butter clams, cock-les, and horse clams. Oysters can be harvested on the north end of the beach as well. Patos Island has clam-digging and oyster harvesting year-round.

Crabbing

If getting out on the water and toss-ing around lines and nets is too much like work for you, crab might be more your speed. No, not the scary crab-bing of Deadliest Catch; we’re talking about an afternoon of baiting traps, set-ting pots, and waiting. Go out at high tide, cut your motor, bait the trap (tur-key leg seems to be de riguer for crab-bers) and drop the pot. Have a beer, go for a swim, read a few chapters of a good book, and your dinner comes to you. Just be aware that crab can strip that bait (typically a turkey leg) very quickly, so don’t leave it out too long. Bear in mind that you have to measure your crab and not overfish, which is true about almost every form of fishing.

Asofprinting,theWhatcomCountyHealthDepartmentissuedthefollowingstatement:

Unsafe levels of paralytic shellfish poisoning (PSP) biotoxin have been detected in molluscan shellfish on beaches in Drayton Harbor. As a result, the Washington State Department of Health (DOH) has

closed recreational harvest for all species of molluscan shellfish on beaches from Birch Point north to the Canadian border. Molluscun are defined as oysters, clams, mussels, and scallops.

June | July 2015 63

Taylor Shellfish Farm

The largest producer of farmed shellfish in the U.S., the Taylors have built their business to nearly 500 employees and 11,000 acres of tidelands. They offer clams, geoduck, mussels, and several varieties of oysters. Their farm store is beautifully situated along Chuckanut Drive, and they welcome visitors. For generations this family has provided our area (and now the world) with fresh shellfish.

•2182ChuckanutDr.,Bellingham,taylorsamish.com

buy Perhaps you’re less of a

harvest-your-own type, but

you like to keep a short dis-

tance between your food and

your dinner plate. Perhaps

you want the freshest, high-

est quality seafood from a

reliable local source. Maybe

you just like shopping from a

pre-selected display with lots

of variety or you like giving

amazing gifts like whole salm-

on to lucky friends and family.

These shops and purveyors

will fill your plate, gift basket,

or shopping cart with plenty

of delicious options.

Black Rock Seafood in Anacortes

Fish and Anacortes are practically syn-onymous, as Anacortes is the gateway to the San Juans. With fishing boats galore, it’s great that there’s a place to buy some of that bounty. Black Rock gets high marks for its crab, but don’t overlook their other offerings. Even prepared fish like the pickled herring are highly prized by locals.

•8991StevensonRd.,Anacortes

Blau Oyster Company on Samish Bay

Specializing in the hardy and tender Pacific Oyster, Blau Oyster grows all their stock from seed and harvests on-site. Blau also offers crab, clams, and mussels in addition to oysters. When oysters reach maturity, Blau processes them for distributors, stores, and res-taurants, keeping some of their stock live for raw consumption and barbecu-ing. By the pint or pound, half-dozen or full, the oysters at Blau are delicious and carefully harvested.

•11321BlueHeronRd.,Bow,blauoyster.com

Bornstein Seafoods in Bellingham

Myer Bornstein started this little sea-food company in Bellingham in 1934, and through the stewardship of his descendants, it is still going strong. Though most of their products are for wholesale distribution, they have a robust online presence featuring pre-mium canned albacore and salmon. Bornstein Seafoods works closely with the Marine Stewardship Council to ensure their sources are sustainable.

•1001HiltonAve.,Bellingham,bornstein.com

Skagit’s Own Fish Market

Owned and operated by Tana and Eric Skaugrud, the Skagit Fish Market is a great place to explore new kinds of fish or pick up favorite standbys. Clean, comfortable, and well-stocked, the shopping experience at the market is unparalleled. They specialize in crab, but offer all kinds of fish. They can identify the finest products and offer lots of advice on preparation. A great place to dive into seafood if you’re at all hesitant.

•18042WA20,Burlington,skagitfish.com

KumamotosClams

Virginica

Pacifics

Shigokus

Mussels

June | July 2015 65

Fishing History: Reef Net FishingBeyond the shore, there on the sparkling waters of Legoe Bay, you can see the nets, webbed and glinting in the sun like spider webs spun between boats. If you look closely, among the aluminum-hulled vessels you can find a few traditional wooden canoes. Today, only the materials of reef netting have changed slightly — otherwise, the historic practice has returned to our waters unchanged from its centuries-old roots. Reef netting is unique to our area, and a very special component of tribal identity.

At the Point Elliott Treaty of 1855, the tribes who signed were granted “The right of taking fish at usual and accustomed grounds and stations is further secured to said Indians in common with all citizens of the Territory.” The Lummi Nation, signatories to the treaty, have held those treaty rights ever since. They were affirmed by the 1974 Bolt Decision. Reef netting was halted in the Puget Sound for several years. In recent years, reef-netting has returned, and with it a return to Lummi roots.

The benefits of reef net fishing are many. For one, the fish (and typically salmon) haven’t entered the rivers yet, making it exceptionally tender. The reef net allows for a high level of selection, as fish aren’t bound together in a bundle. And third, it is easiest on aquatic ecology, as the nets don’t drag on the ocean floor, but float along in the current. For fishermen, it is an efficient tool — according to the Whatcom Land Trust, an 1881 newspaper reported that three reef nets caught 10,000 salmon in six hours.

Desire Fish Company in Bellingham

If you’ve driven down Holly Street in Bellingham, you’ve seen the signs for salmon. Desire Fish Company sells their wild caught salmon and halibut right at the dock, offering the freshest and most exciting retail experience in town. Because they are coming right off the ocean, their quantities and spe-cies vary, but they always seem to keep salmon in stock. For those who like to shorten the distance between the source and their dinner plates, Desire Fish is a great option. Fish are typically sold to processors and distribu-tors, and go through many changes of hands before landing on your plate. Not so at Desire, where you get it right off the boat. Bob Gudmundson and Melinda Sweet have made Desire a family affair, and work hard to provide the freshest fish they can.

•SqualicumHarborGate7,desirefish.com

Vis Seafoods Bellingham

Nestled among cottages along James Street is one of the best seafood stores in the area. The Vis family operates their own fleet, and it shows in the freshness of their offerings. Salmon is king here at Vis, but they also keep halibut, prawns, lingcod, live crab, and much more on regular rota-tion. The family is so knowledgeable that you can walk in off the street, pick out some fish, and they can offer tips for preparation and recipes. They stand by their seafood with a money-back guarantee.

•2208JamesSt.,Bellingham,visseafood.com

Barlean’s Fishery Bellingham

Specializing in a traditional fishing style called reef net fishing, Barlean’s has been in operation in Bellingham since 1972. They offer all fish prepa-ration services. Their salmon is their most popular item, but they also have other varieties of fish as well.

•barleansfishery.com


eat An area with this much avail-

able seafood can’t help but

have great seafood restau-

rants. From individual dishes

to whole restaurants with

a seafood emphasis, we’ll

guide you through the maze

of inferior and farmed fish to

get you to the best places for

fresh and wild seafood.

The Oyster Bar

Set along the dizzying cliffs of Chuckanut Bay, The Oyster Bar is an unassuming wooden building that would be easy to overlook. But what lies inside is not only a beautiful restaurant with a cleverly tiered interior, but expan-sive views of Chuckanut Bay. The dishes are fresh and beautifully prepared, and the oysters are absolutely divine.

•2578ChuckanutDr.,Bellingham,theoysterbar.net

Rock-n-Rye Oyster House

The newcomer in the seafood scene here in Bellingham, Rock-n-Rye spe-cializes in oysters. They have a full menu, but oysters are their focus. The oyster stew, oyster tacos, and raw shooters are all very well prepared and delicious. The exposed brick and dark varnished wood add to the cozy oyster house ambiance.

•1145N.StateSt.,Bellinghamrockrye.com

Oyster Bar June | July 2015 67

Packers Oyster Bar and Pierside Kitchen

With Drayton Harbor Oyster Farm just over the railing, you really can’t go wrong with the oysters at Packers and the fish dishes next door at Pierside. Fresh halibut, salmon, ahi, and more are served delicately seared to perfec-tion with sauces that complement but don’t overwhelm. With all of that spar-kling water surrounding Semiahmoo, it’s a perfect place for an ocean-inspired dinner.

•9565SemiahmooParkway,Blaine,semiahmoo.com

Secret Cove in Anacortes

With a brand-new patio overlooking the water, this seaside retreat is pure pleasure. They offer fresh shellfish (oys-ter, crab, mussels) in an elegant, yet casual dining room. They are perfectly located on the water for the absolute utmost in freshness.

•209TAve.,Anacortes,secretcoveanacortes.com

Coho Restaurant in Friday Harbor

Though seafood isn’t their only menu offering, it certainly is the focus of this Northwest gem. Located in a Craftsman bungalow a few blocks from the ferry terminal, Coho is a cozy, welcoming spot. Mussels, octo-pus, trout, halibut, and more grace their menu, all prepared with a Mediterranean influence. The own-ers are committed to offering locally sourced ingredients, and the art on the walls is all local as well. Westcott Bay Seafood supplies Coho with fresh fish, ensuring Coho’s commitment to fresh, local, and sustainable seafood.

•120NicholsSt.,FridayHarbor,cohorestaurant.com

Packers

Oyster Bar

Rock and Rye

MAY 9 - OCT 249am to 2pm

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trailsGreat

WRITTEN BY KATIE HEATH AND FRANCES BADGETT | PHOTOGRAPHED BY LISA DILLS

Lake Padden

Location: 4882 Samish Way in the Samish Neighborhood.Distance: 2.6-mile loopElevation Gain: 445 ft.High Point: 445 ft.Hiking Season: Year-round

With everything from a boat launch to a dog park, it’s hard to run out of things to do at Lake Padden. But if you’re looking to escape into the sur-rounding trees, the 2.6-mile loop pro-vides a fairly easy, beautiful way to get lost in the woods. The trail is perfect for all types of runners, walkers, dogs, and bikes — more experienced hikers can even take one of the trails that lead further into the trees. And of course, if it’s warm enough, cool off with a dip in the lake after!

Fragrance Lake

Location: From Mount Vernon head north on I-5 to exit 231, then navigate the round-abouts to head north on State Route 11/Chuckanut Drive. At approximately 15 miles, turn left into main entrance of Larrabee State Park, or look for trailhead parking on the right. From Bellingham, head south on SR 11 for 7 milesDistance: 5.5 miles roundtripElevation Gain: 950 ft.High Point: 1050 ft.Hiking Season: Year-round

Walking through the well maintained trail, you can see (and smell) how Fragrance Lake might have received its name — the scent of the soil mix-ing with the trees makes the breeze extra welcome. The trail has some uphill gain, but is dog and kid-friendly and a satisfying hike to complete in a few short hours. Enjoy a snack by the serene lake at the top, or take a stroll around its 0.75-mile loop to get the full 360-degree view.

Oyster Dome

Location: From the south, take the Larrabee State Park/Chuckanut Drive exit off of I-5 (exit 231) and drive just past the 10-mile post on Chuckanut Drive (SR 11) and park on the paved, wide place on the west shoulder. From Bellingham, take exit 250 and drive south on SR 11 about 12 miles to the paved right shoulder.Distance: 6.5 miles roundtripElevation Gain: 1900 ftHighest Point: 2025 ft.Hiking Season: Year-round, but best on a clear day

Oyster Dome is one of the most popular hikes in Whatcom — and for good reason too — the reward at the top is unparalleled, a breathtaking view of the San Juan Islands, Samish Bay, and even the Olympic Mountains. Often, bald eagles can be spotted circling above. This view is made all the more satisfying by the mainly uphill hike that pre-cedes it — certainly not the easiest three miles you will ever find yourself walking, but certainly do-able with snack breaks, some sturdy shoes, and a few hours to spare.

Rock Trail

Location: From I-5 South: Take exit 250, and turn right onto Fairhaven Parkway. Go to the second stoplight and turn left on SR 11/Chuckanut Drive. Stay left at next stoplight, and drive five miles to HiLine Road. Turn left, and follow the gravel road 3.5 miles up the hill as it turns into Cleator Road. From I-5 North: Take exit 231. Turn right onto SR 11/Chuckanut Drive, and drive north 14 miles to the Larrabee State Park entrance. About 1 mile north of the park is HiLine Road. Take a right and follow it to the top. Distance: 2.4 miles roundtripElevation Gain: 1200 ft.High Point: 1300 ft.Hiking Season: Year-round

An opportunity to see some interesting geology as well as incredible views collide at the Rock Trail. While the trail is steep, there are rest stops if you decide you need to catch a breath or two, and while you’re resting or hiking you can admire the huge rock formations and sandstone cliffs that look like they belong on the shores of the beach. Aword of caution: this hike has multiple sets of stairs, so be ready to make some steep ascents and descents!

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Nooksack Loop Trail

Location: From I-5 south, take exit 262 (Ferndale) onto Main St. toward City Center. At the end of the road, turn right onto Main St. toward Ferndale. Turn left onto Hovander Rd. Turn right onto Nielsen Ave.Distance: Approximately 45 miles when finished, featuring a non- motor-ized pathway of trails and designated lanes, mostly along the shores of the Nooksack RiverElevation Gain: 1100 ft.High Point: 5390 ft.Hiking Season: Year-round The Nooksack Loop trail is a proposed set of trails that would span over 45 miles and connect Bellingham, Ferndale and Lynden. The first four miles of the trail have recently been constructed through Bellingham and Ferndale, starting at Hovander Park and ending at Marine Drive.

While there isn’t a set date for the completion of the trails, “It’s a wonderful concept and it’s going to be an exciting project,” Daniel Tepper, president of the nonprofit Whatcom Parks and Recreation Foundation said. The Foundation and Tepper himself have been one of the driving forces behind the trail’s installation. The trail is envi-sioned as multi-use trail, Tepper said, allowing bikers, those on foot and even horses. “The thing that makes this trail somewhat different is that instead of being a long, linear trail that doesn’t serve much of a trans-portation need, this one would serve to connect our communities.” Since the trail covers multiple cities, the planning and implementation of the trail needs to suit the many different interests and concerns of those cities.“Because it is a multi-jurisdictional sort of trail, it can’t be just one organization saying, ‘You’re in charge, get it done.’ Everyone has to be working on it.” This means working to use much of the private land that the trail is proposed to cross. “We’re not going to go where we’re not wanted. There’s no government taking or anything like that of all those lands,” Tepper said. “It’s got to be a mutual benefit to both the trail com-munity and the private property owners.” He believes that with the right support from both the government and citizens, the trail will be a success for the multiple parts of the county it will link. “It’s going to be some-thing that the different communities really need to get behind to make happen,” he said.


Pine and Cedar Lakes

Location: Follow I-5 south from Bellingham and get off on exit 250. Follow Old Fairhaven Parkway/SR 11 west 0.1 miles to 30th St. Turn left on 30th St and, after about a mile, left onto Old Samish Rd. Drive 1.3 miles to the trailhead parking lot on the right.Distance: 5.0 miles roundtripElevation Gain: 1400 ft.High Point: 1600 ft. Hiking Season: Year round

This hike offers two lakes to visit — hence the name — and connects to numerous other trails in the mountains that are all worth exploring. But if you want to stick to the trail’s namesake, after following the path for about two miles, at the junction you can take a left for Cedar Lake or a right for Pine. Both lakes are worth checking out and the hike is perfect for an easy day trip or even an overnight camping stay.

Chuckanut Ridge Trail

Location: Driving north on I-5, take exit 250 and follow Old

Fairhaven Parkway/SR 11W 1.3 miles to 12th Street. Turn left

onto 12th Street and follow Chuckanut Drive/SR11 south 1.5

miles to trailhead parking area on the left

Distance: 10.4 miles roundtrip

Elevation Gain: 1000 ft.

High Point: 1500 ft.

Hiking Season: Year-round

The Chuckanut Ridge Trail is certainly not a short one,

but the views and sights along the way make the trek all

worth it. Like many great hikes, it can be a challenge at

points, so bring an ample supply of snacks and water to

fuel up and enjoy the beautiful views of Mount Baker

and the lower British Columbia mountains.

The Parks Department has developed three potential levels of trail development, and is gath-ering public input and data on each level to see which could best suit the landscape and the plan. “It’s all in the planning process, so ultimately the plan needs to be completed and that gets put for-ward to the county council,” McFarlane said. “Then they’ll approve the plan, then after that we’ll be scheduling work.”

Kathy Kershner, who previously served on the Whatcom County Council, voted in favor of developing the reonvenyance land into a recre-ation destination. “We have a beautiful area and a great opportunity to establish the land as a des-tination for people all over the world,” she said. “We need to be smart about how we develop and use that opportunity.”

Kershner believes that establishing a series of trails to explore the area will keep members of the community from exploring on their own — which can be destructive to critical habitats in the park. “We need to put in trails that make sense and that are correctly and properly placed, and that pre-serve the park,” she said.

Organizations such as the Whatcom Mountain Bike Coalition, which works to “preserve and enhance non-motorized trail access in Whatcom County,” have been assisting and giving feedback in the park planning process to make the trails’ transition from paper more efficient.

Lisa McShane, a citizen volunteer who has been involved in the project since its inception, said that the trails need to meet a broad com-munity need, so the process to make the trails a reality may be lengthy. “It takes time to plan a park,” McShane said. “But when its finished it’s going to be a lovely network of trails, unlike anything else in Washington.”

Reconveyance Trail

Location: Forest area around Lake Whatcom Distance: Still in planning stages, around 55 miles.Elevation Gain: varyingHigh Point: 2000-3500 ft.Hiking Season: Year-round

In 2014, Whatcom County acquired 8800 acres of forest around Lake Whatcom through reconvey-ance from the Washington Department of Natural Resources. The “Reconveyance Trails,” as they are currently named, will form a network of trails that will span throughout the area.

The proposed trails would be accessible to those on foot and on bikes and would connect to nearby parks and neighboring communities. There are environmental benefits as well — the forests, now under the County’s ownership, would be able to mature, increasing slope stability around the lake, which is a drinking water source for 90,000 people. The whole process began with two women — Linda Marrom and Jamie Berg — who were concerned about aggressive logging on the slopes above them. A massive landslide in 1983 had destroyed homes and wrecked hillsides, and they were worried it could happen again. Together with community activists and environmental lead-ers, they worked on a plan to protect those unsta-ble slopes above our county’s main drinking water source — Lake Whatcom.

The park was approved by the county council, and remains in early stages. Michael McFarlane, Director of the Whatcom County Parks and Recreation Department, said that the planning pro-cess for the land involves much community involve-ment and deliberation.“Where we’re at right now is we’re putting together ultimately a preferred plan for trail development in those areas.”


Skagit Wildlife Area

Location: Take Interstate 5 to Exit 221. Go west from the freeway and turn right on to Fir Island Road, following the sign for Conway/La Conner. In 1.8 miles, turn left onto Wylie Road and follow for 1 mile to a T-intersection and a Washington Department of Fish and Wildlife sign. Turn left and follow the signs to either of the two parking lots.Distance: 2.0 miles roundtripElevation Gain: 10 ft.High Point: 10 ft.Hiking Season: February- September

The Skagit Wildlife area is known for its expansive wildlife habitat — more than 16,000 acres — and is known as a bird paradise. On a clear day, you can even see a different kind of paradise in the distance — Mount Baker and the North Cascades.

Rasar State Park

Location: 38730 Cape Horn Road in Concrete, WADistance: 3.7 miles of hiking trails Elevation Gain: 20 ft.High Point: 125 ft.Hiking Season: Best in early fall or winter

This state park has 169 acres to its name, with 4000 feet of freshwater shoreline, so it’s easy (and worth it!) to make this trip fill an entire day, or even an overnight camping trip. With almost four miles of trails that wind through the park, opportunities to explore and discover the park are ample. Bird watching enthusiasts should make a trip in early fall or winter for the best sightings — especially eagles.

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June | July 2015 77

Bellingham to Mount Baker Trail

Location: Downtown Bellingham to the top of Mount BakerDistance: 100 miles round-tripElevation: 10,000 ft.Highest Point: 10,000 ft.Hiking Season: Year-round

Daniel Probst of Cascade Mountain Runners has a beautiful dream: to create a complete, uninterrupted trail from downtown Bellingham to the top of Mount Baker. Probst is a trail runner himself, and has a plan to bring back the old Mount Baker Marathon. “Only this time, it’s an ultra marathon — 108 miles round-trip.” How does he know? He’s done it. “It took me 48 hours and 17 minutes, but we have proven that it’s possible.” It took Probst and his friends a few tries to make it — the first few attempts were called because of weather. But last August, he made it. This year, he’s going to try to cut his time in half. “It’s possible. I’m going to try.”

Inspired by our county’s rich history in conquering Mount Baker by foot (Galbraith was the first winner of the Mount Baker Marathon in 1911) and by ultra marathons he’s run in Europe, Probst envisions this race to bring ultra enthusiasts — and tourism dollars — into our county. “This would be the only race in the U.S. that will go from sea level to over 10,000 feet on a glaciated mountain.”

The new reconveyance lands in the watershed could be a critical link to the trail connectivity Probst sees as important to the race. “REI donated $5000 worth of tools for trail construction. I’m pushing for trail construction on this section to begin soon,” Probst said. In a trail section near Deming, Probst and others cleared 50 downed trees and recovered a washed out bridge to resurrect the Ridley Creek Trail. This trail was part of the original 1909 exploration of Mount Baker by the Mazama Club in Portland, which served as the inspiration for the orig-inal Mount Baker Marathon.

Unlike the proposed Bay-to-Baker Trail, the entire Bellingham-Mount Baker Trail is on already existing public land, which opens up access and keeps trail construction cheap. But there are hiccups. The 16-mile section of the Ridley Creek Trail and a half-mile section of trail at the summit of Baker are both designated wilderness areas by the U.S. Forest Service. “You can have a run on those trails, but it can’t be a race.” Competitive events are not allowed in wilderness areas. The specific language defining this restriction is in an advisory guide, and not in the actual Wilderness Act. Probst has the support of local leaders Mayor Kelli Linville and County Executive Jack Louws, which he hopes will aid in smoothing the way for his great race. His next step is to turn to the council and ask for some early action. The race will bring in tourism dollars and raise money for building and maintaining trails. “Unlike a race that comes to town and leaves, the race would leave a lasting legacy for generations by sup-porting and maintaining the trail.”

When looking at great examples of this kind of trail development, Probst points to the trail building in Duluth, Minnesota. “We want to create a hundred miles of trails — they built eighty and became Outside Magazine’s Outdoor Destination in 2014. We can do that and more. The potential is amazing — we could become the trail capital of the U.S. But we need to act.” Thanks to Daniel Probst and his team, one day we’ll all be able to hike and bike our way to Mount Baker without ever needing to turn a key in an ignition. And that will be a great thing.

June | July 2015 79

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Everyday I’m Yodelin’You’ll come for the adventure and charm. You’ll leave with so much more. With four spectacular seasons, each boasting unique events and activities, it’s the perfect place to escape from the everyday.

Follow us on Pinterest!

pinterest.com/northsoundlife

It’s that time of year! The sun is close and warm, the rivers are cool

and beckoning, and kids are out of school and ready to play. We’ve

included some suggestions on how to engage your youngsters

during the long days of summer.

Fun inthe Sun

WRITTEN BY ALLANA SCHWAAB

WILD WHATCOMOffering separate camps for boys and girls, Wild Whatcom has fantastic outdoor programs that instill a love and respect for nature. There are both day camps and overnight adventures (some as long as five days) for kids looking for more than just a dip in a river. Wild Whatcom also offers different adventures to match your kiddo’s inter-est, from waterway exploration to climbing the highest mountains. The camps are popular and fill up quickly. Adventures are for kids ages 7-15. Overnights are recommended for kids 11 and up.

» PO Box 4457, Bellingham, wildwhatcom.org

YMCA ADVENTURE CAMPA classic day camp with goofy songs and out-door skill-building, the YMCA Adventure Camp is for kids entering grades 1-6 in the fall. There are several convenient drop-off locations around the county, and the camp is hosted in Sudden Valley on the shores of Lake Whatcom. Each week has a different literary theme for the activities.

» whatcomymca.org

FUN FOR THE YOUNG The Whatcom Hills Waldorf School hosts this month-long day camp for kids ages 4 to 7 years old. The program includes circle time, snacks, nature-based art, and nature exploration. The camp is led by a Waldorf-certified instructor and assistant. Popsicles included.

» 941 Austin St., Bellingham, whws.org

In our unique corner of the world, we are lucky to have an abundance of

places to scramble, hop, row, run, and hike. These camps and activities

are a great way to instill a love of nature and the outdoors in young ones.

Getting Outside

NORTH CASCADES INSTITUTE YOUTH LEADERSHIP ADVENTURESTaking conservation education to a whole new level, the North Cascades Institute offers outdoor leadership courses. Youth Leadership Adven-tures are for older youth ages 14-18 who want to learn how to navigate in the wild with confi-dence. Students canoe, backpack, and camp in the North Cascades National Park and the Mount Baker-Snoqualmie National Forest. The education continues when the students return in the Sci-ence and Sustainability course, where they learn to create community service projects.

» 810 SR 20, Sedro Woolley, ncascades.org

FUN IN THE SUN


It’s not a surprise that horses are a special way to help kids — they are large, intimidating, and potentially lethal animals. Managing that size and capacity for danger is great for self-esteem, particularly in young people. The need for boundaries and emo-tional discipline around horses creates behavior patterns that are very healthy, and the lasting bond between a child and a horse is deep. Fortunately for us, we have great equine resources, and particularly Lang’s Horse and Pony Camp. Lang’s offers several classes for every age group.

Toddler Pony Time is a day camp that runs Monday-Thursday for 2-3 year-olds who want to try horses for the first time. Classes are designed for shorter attention spans and last about an hour. For 3-4.5 year olds, there’s a Mom and Me camp to help wary little ones move past their fear of horses with moms nearby to help out

and participate. As they grow, there’s a Little Buckaroo camp for boys and girls ages 4.5-7 years old. This camp is three hours long and parents are not invited to participate. It’s an introduc-tory class that includes scavenger hunts, pony grooming classes, games on ponies, and other fun activities. Have older kids in your life for the summer? They can spend two weeks on the trail at Lang’s overnight camp for girls. Appropriate for ages 9-16, this camp enriches young bodies and minds while teaching empathy, responsibility, and discipline. Lang’s is a great place for young people to gain confidence and enjoy the outdoors. Campers sleep in covered wagons in shared accommodations. Lang’s also hosts adult overnight camps and Ladies’ Retreat camps.

» 21463 Little Mountain Rd., Mount Vernon, comeride.com

Lang’s Horse and Pony Farm Camp

On June 28, kids will run, bike, jump, and wiggle their way through a course that symbolizes the challenges and difficulties salmon face on their life journey. Kids have the option of being Chinook, Coho, or Chum. Chinook are solo competitors, Coho are tandem, and Chum are relay. The first course begins in Civic Stadium, where kids run one mile through Salmon Woods. The next leg is mountain biking. Unlike the grownup traverse, this is a kid-friendly course around Civic and Geri Fields. Inside the Civic Stadium, the organiz-ers have set up an obstacle course (think salmon and dams) and, at the end, just as with the grownup Traverse, the whole team ends together in a final trek. Mallard will provide ice cream, and each child gets a medal. A great

Get Active

Bellingham Kids Traverse

way for kids to learn how to compete with cooperation, the Traverse is huge-ly popular as it enters its third year.

Operated by Recreation Northwest, the Kids’ Traverse is just one of their annual events. Not only do they run the Traverses, they also organize the Kulshan Quest Adventure Race and the Recreation Northwest Expo. Our local tourism is very heavily recreation-centered, and the team at Recreation Northwest works hard to make sure that conservation is also a part of their mission. Trail-tending, and park stewardship are some of their ongoing projects. They are the Park Stewards for Fairhaven Park in Bellingham. They also host events and activities on the San Juan Islands.

Our long summer days lend themselves to running and playing. These camps

and activities reward teamwork and cooperation while keeping youngsters busy.

Summer’s also a great time to focus on an acquired skill or build a new one.

FUN IN THE SUN

Bellingham Kids Traverse

HAMMERS FC SOCCER ACADEMYKids ages 5-12 can take advantage of Belling-ham’s summer weather and get their energy out on the field with the Hammers FC Soccer Acad-emy. Youth camps are four days each, and with three sessions to choose from — June 29-July 2, July 13-16, and August 3-6 — one is sure to fit your schedule. For more serious soccer hopefuls, the advanced camp for ages 8-12 runs July 13-16.

» 5238 Northwest Dr., Bellingham,

whatcomsoccer.com

COMMUNITY BOATING CENTER CAMPSSet sail on Bellingham Bay this summer with sailing and paddle sports summer camps at the Community Boating Center. Most camps don’t require prior boating experience, but partici-pants should be comfortable swimmers. Tuition includes experienced staff, boats and necessary equipment, life jackets, and wet suits. You pro-vide your child with appropriate clothing, lunch, snacks, and excitement!

» 555 Harris Ave., Bellingham, boatingcenter.org

GIRLS ON THE RUN SUMMER CAMPSGirls entering grades 3-6 and 6-8 will discover confidence through accomplishment during the Girls on the Run Summer Camp. The goal of the program is to inspire girls to live fit and healthy lives. Each session ends with campers and their mentors completing a 5k running event.

» 1256 N. State St., Bellingham, girlsontherun.org

Community center boating camps

Girls on the run

DRAYTON HARBOR MUSIC CAMPThe Northwest is as known for its music as it is for coffee and craft beer. This festival celebrates the amazing regional talent we have here, and offers access to professional music instruction in the bucolic setting of the Loomis Lodge at Semiah-moo. Trumpeters, bassists, vocalists, guitarists, and more gather here to teach classical, jazz, and contemporary techniques to local youth. Run by the Pacific Arts Association of Blaine, this camp has been in operation since 2002. Junior high and high school performers are encouraged to apply.

» PO Box 434, Blaine, draytonharbormusic.org

MARROWSTONE MUSIC FESTIVALMarrowstone draws young talent from around the globe. Focused on orchestral training, the inten-sive program includes master classes, breakout sessions in small groups, solo work, and orches-tral ensemble training. The week culminates in a public performance, which is well attended. Students range in age from 13 to 25 and competi-tion for a space is fierce.

GARBIEL’S ART KIDS Gabriel Miles is a certified k-12 visual arts educa-tor. She received her BFA at the School of Visual Arts in New York and an MS in art education at Syracuse University. She dedicates herself to her students and her school, and it shows in the care and creativity of the students who attend the summer camp program.

ExpressArtistic enterprises are a unique way to increase cognitive development,

focus attention, learn emotional exploration, and have a lot of fun. These

camps will engross and inspire your kids, and give them the opportunity

to perform for an audience.

FUN IN THE SUN

JANSEN ART CENTERKids wanting to develop a variety of artistic inter-ests can do just that at Kids: Do Art!, a week-long summer camp featuring educational art classes for ages 6-12. Professionals who are dedicated to their craft teach classes in ceramics, dance, painting, theatre, vocal performance, and percussion to the next generation of artists. Camp runs from June 22-26 and class sizes are limited, so register today!

» 321 Front St., Lynden, jansenartcenter.org

MISSOULA CHILDREN’S THEATER CAMPSWhen the Missoula Children’s Theatre arrives at the Mount Baker Theatre again this summer, they will need local campers (grades 1-12) to wear their costumes, use their props, and bring their perfor-mances to life. These educational and creative camps are great opportunities for your kids to shine. Take to the stage for Aladdin, Red Riding Hood, or The Jungle Book.

» 104 N. Commercial St., Bellingham,

mountbakertheatre.com


The Neighborhood Playhouse Artistic Director Lizanne Schader came to Bellingham in 2001 and recognized that there was no theatre specifically dedicated to young people north of Seattle. She and husband Jerry McGar-ity started teaching Creative Dramatics workshops in classrooms across the county, gradually moving into produc-ing mainstage shows that were written for young audiences. Thirteen years later, TNP has matured into what many families rely on for their family enter-tainment. All performances feature quality scripts and local professional actors. Now in its fourth season of presenting such shows as Goodnight Moon, A Year with Frog and Toad, Go, Dog. Go! and Charlotte’s Web, TNP of-fers workshops and classes in What-com County Schools, as well as sum-mer drama camps for young actors.

Providing professional theatre

Neighborhood Playhouse Theater Camps

productions for children and their families throughout the year, TNP is a non-profit that views theatre as en-tertainment and a learning tool. Since 2002, TNP has offered these camps taught by trained theatre artists. Many students return year after year as does the teaching staff, providing consistent quality theater education.

The Neighborhood Playhouse (TNP) is holding their annual summer drama camp series this July. Students going into K-12th grade can participate in Theatre by the Book, Page to Stage: A Midsummer Night’s Dream, Camp Comedy, and The Magical Land of Oz programs and learn not just acting skills, but teamwork, trust, generos-ity and discipline. The two camps that culminate in a performance are Page to Stage: A Midsummer Night’s Dream and The Magical Land of Oz, though every camp ends with a presentation

WRITTEN BY LACEY LONGPRE’

for family and friends. While searching for a permanent

home for their productions, TNP has rented the Firehouse Performing Arts Center and the Bellingham Theatre Guild for their two mainstage shows each year. This next season, you’ll find them at the iDiOM. “It would be helpful for our audiences to have a place that they associate with us,” Schader said.

TNP remains faithful in providing its programs and productions for children and their families for many more years. Theater offers an outlet for young people to approach a stage spotlight boldly and deliver a variety of perfor-mances to an audience. Under excel-lent direction, theater can enrich and embolden young people in immeasur-able ways. Check out theneighbor-hoodplayhouse.net to find out what’s coming up next at TNP!

June | July 2015 87

* Doubleheader

LEGENDHome Game

Away Game

All–Star GameBellingham, WA

Free noontime concerts at G and H Street Plazas

Big Band BenefitThursday, July 9 at 7:30 PM

Semiahmoo Resort

Student Showcase Friday, July 10 at 7 PM

Blaine Performing Arts Center

www.draytonharbormusic.org

DRAYTON HARBOR MUSIC FESTIVAL & CAMP

Join us for Blaine’s

MUSIC CAMP IS OPEN TO STUDENTS AGES 12 TO 19

For more information visit

Explore the amazing world of birds at the Whatcom Museum!

Session 1: July 13-17, 9am-4pmSession 2: July 27-31, 9am-4pmAges: 8 - 14Cost: $190 General$170 Museum members

FUN WITH FEATHERED FRIENDSSUMMER BIRD CAMP FOR KIDS

For more information or to register visit:www.whatcommuseum.org/learn/-camp

121 Prospect StreetBellingham, WA 98225

360-778-8930whatcommuseum.org

Summer Camps fun &

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MOUNT BAKER YOUTH SYMPHONYFor the serious young musician, the Mount Baker Youth Symphony Sounds of Summer is an elite program catered to developing musical talent and appreciation in youth ages 11-20. This year’s theme is harmony in the woods and in the heart, and campers will study and play Tchaikovsky’s Romeo & Juliet overture, folk songs, choral mas-terworks, and jazz band favorites. Combined with field sports, swing dancing, games, campfires, and a talent show, your child might never want to come home.

» 24880 Brotherhood Rd., Mt. Vernon, mbys.org

WWU SUMMER YOUTH THEATRE INSTITUTESend your elementary school kids off to col-lege with the Summer Youth Theatre Institute at Western Washington University. Kids will participate in workshops to gain skills in a variety of areas, including improvisation, stage move-ment, and choreography. Each institute ends in an original showcase produced on the Old Main Theatre stage.

» 516 High St., Bellingham, cfpa.wwu.edu

BELLINGHAM GIRLS ROCK CAMPLet your girls rock with a crash course in writ-ing, songs, playing an instrument, collaborating with a band, audio recording, and performance. For a full week, campers will learn about female empowerment and social justice through music and songwriting. Bellingham Girls Rock Camp is committed to inspiring female-identified individu-als ages 8-17 to be self-empowered leaders.

» 306 Flora St., Bellingham,

bhamgirlsrock.wordpress.com

CAMP VILLAGE BOOKSBookworms will feel right at home with Camp Vil-lage Books, a week-long, half-day summer camp August 4-8. Tuition includes themed activities with hands-on projects, book-related topics, field trips around Fairhaven, and snacks. Registration is limited to 10 campers, so register today to join Village Books staffer Claire as she leads kids ages 7-10 through a magical week of reading.

» 1200 11th St., Bellingham, villagebooks.com

Girls rock

camp village books

June | July 2015 89

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The Woolley Market’s slogan is “Real food from around here” and it certainly shows. The market, which opened in 2014, fills its aisles with a color-ful variety of foods and local grocery products,

along with a wellness department, a deli, and a café. Above a bountiful rainbow of fresh produce, a quote is written: “Agriculture is the first in utility, and ought to be the first in respect.” Thomas Jefferson’s famous words serve as an inspiration to the market and its owner, Will Honea. With his wife Tahlia, and with help from a multitude of people from around the East Skagit community, the Woolley Market emerged from this philosophy. “We all brought different skills together, and that’s what has made the Woolley Market team,” Honea said.

Woolley MarketWRITTEN BY KATIE HEATH | PHOTOGRAPHED BY KRISTOFFER ARESTOL

7 Great Tastes · Dining Guide · Drink of the Month

DINE

DINE Feature

Honea realized that Sedro-Woolley and East Skagit County needed a place to get fresh, local and organic food, as well as a space for the community. While the market is relatively new to the area, people are realizing the ben-efits of shopping somewhere that cares about their health and wellness.

“It always takes time to let people

know about a new business, and

to change their shopping and

eating habits,” Honea said.

“But things have definitely been steadily growing as folks realize what great food we have to offer.”

The quality of the products offered is the most important aspect of the Market, “The kind of food we would want to put on our table,” as Honea puts it. The store sources locally when they can, and if it’s coming far away, it’s organic.

The deli has the worn feel of an aging soda fountain (given that this was an old JC Penny’s), which feels like a delightful trick when you actually try one of the menu’s offerings. The deli uses fresh ingredients and flavors, using the time-honored, and healthy, tradi-tion of seasonal eating. The dishes at the deli are the perfect combination

of down-home and worldly, with just the right balance of fresh flavors and homemade ingredients. For example the Woolley Pig is a pork sandwich sourced from Carlton Farms. It is served with creamy slaw on a baked sweet potato biscuit and blackberry mustard. It sounds like a car-crash of flavors, but it all works beautifully in harmony, sweet alternating with savory, hot with smoky. Other offerings include fresh greens, lots of house-baked breads, and locally sourced meat. The menu changes daily, and though it is lim-ited, the constraint of having just a few

things available means the food is abso-lutely fresh.

Thirsty after shopping? The market offers craft beer, coffee and kombu-cha to sip on after picking up your gro-ceries, or to accompany your yummy sandwich. The Woolley also offers live music, the stage perched high above the rustic wood floors.

But good food and great ambiance aren’t all the Woolley Market gives the community. “It’s pretty clear that our fossil fuel-based food system is a seri-ously precarious thing,” Honea said. Therefore, the store is a Social Purpose Cooperation, which allows the owners

…


to include different social purposes in their articles of incorporation. For the store, the purpose was to support the local agricultural economy, revitalize the downtown core and transition to a more resilient community.

With these tenants in mind, Honea has helped create a store that gives the community more than just high-quality food. It also gives them piece of mind.

The Woolley Market is located at 829 Metcalf Street in Sedro-Woolley, and is open from 7am to 8pm Monday through Friday, and 9am to 8pm Saturday and Sunday.

June | July 2015 93

© 2014 Morgan Stanley Smith Barney LLC. Member SIPC.

Susan Rice Financial Planning Specialist Financial Advisor 2200 Rimland Drive, Suite 105 Bellingham, WA 98226360-788-7005 • 800-247-2884 [email protected]

NY CS 7790428 B

C006 01/14G

P10-01505P-N06/10

Your Financial Future: Will You Be Ready?

MECHJOB INFORMATION

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JOB NAME: Retail Byrnes Susan Rice Ad

DESCRIPTION:

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360.332.25052615 South Harbor Loop Drive, Bellingham

nickisbellamarina.com

• Slow-cooked BBQ ribs with our homemade BBQ sauce • Build Your Own Burger featuring our handcrafted USDA chuck patties

and fresh baked buns • Micro Brew Steamed Mussels

Casual Friendly Atmosphere for Good Times and a Great Water View

Chef de Cuisine Daniel Van Norman from 13moons at the Swinomish Casino and LodgePresented in association with: Judd & Black Appliance, Mount Vernon

WRITTEN AND PHOTOGRAPHED BY KAITY TEER

On Thursday, May 7, Chef de Cuisine Daniel Van Norman of Swinomish Casino and Lodge’s 13moons restaurant delivered a mouthwa-tering three-course meal for guests of Meet

the Chef. Judd & Black Appliance hosted the event in its spacious test kitchen in Mount Vernon. Named for the Swinomish lunar phase calendar, 13moons is known for its cuisine inspired by foods native to the Pacific Northwest. Local, seasonal ingredients starred in Van Norman’s fresh, inventive dishes.

Assisted by Sous Chef Andrew Bighouse, Van Norman’s first-course featured pan-seared sea scallops, which were cooked to perfection, but the real stars of the dish were a nettle risotto and the garnish of squid ink and red chili threads. If you try your hand at this recipe, be sure to always wear gloves while handling nettle. The risotto calls for Arborio rice, which is an Italian short-grain rice that takes slightly longer to cook than a long-grain rice and, due to its higher starch content, offers a creamy consistency. The squid ink smells like an ocean breeze and looks gorgeous brushed onto a plate. Van Norman cut the ink with an aioli of mayonnaise, citrus, and garlic to round out its saltiness. A salsa of fresh basil harvested from the 13moons garden, cherry tomatoes, garlic and Kalamata olives topped the scallops. Tulip Valley Winery served its 2013 Tempranillo Dry Rosé.

The entrée of Pacific halibut with caper-lime brown butter, fiddle-head ferns, ramps, wild mushrooms and celeriac purée was earthy, complex, and entirely deli-cious. A collective sigh could be heard from the audience, as guests anticipated the melted butter sauce. The nutty, earthiness of the mushrooms tasted incredible with the bright, citrusy bites of lime, asparagus-like furled fronds of young fiddle-head ferns and the peppery ramps. A sprinkling of micro-cilantro completed the plate, which was paired with a 2011 Pinot Noir.

The first two dishes were enough to satisfy most guests, but the tantalizing crème brûlée topped with toasted pistachios and cream whipped with rose water was irresistible. Paired with a 2014 Sweet Riesling, it was a delectable way to conclude the evening .


INGREDIENTS:

• 8oz Halibut Filet, center cut• 2 Tbsp Olive Oil• Salt and pepper• 1 tsp Butter• 2 Tbsp white wine

Season halibut with salt and pepper. Add oil to a pan. Once pan

has reached its smoking point, place halibut in the pan, flesh

side down. Sear for 2-3 min and repeat process on the skin side.

Remove from pan. Add butter and white wine. Bake at 350F to

desired doneness. Baste halibut with the butter and white wine

throughout the baking process, 2-3 times.

CAPER LIME BROWN BUTTER:

• 2 Tbsp butter• 1 Tbsp capers, rinsed• 1 ea Lime Segments

Add butter to a pan on medium heat. Melt butter and simmer

until butter reaches a light golden brown color. Remove butter

from heat, residual heat from the pan will continue to darken

the butter to the desired golden brown color. Immediately add

capers and lime segments.

FIDDLEHEAD FERNS:

• 1 lb fiddlehead ferns• 8-10 ea ramps• ½ Cup wild mushrooms• 1 ea Shallots, thinly sliced• 2 ea cloves garlic, thinly sliced• 2 Tbsp butter• Olive Oil• Salt and pepper

INGREDIENTS:

• 2 ea Sea Scallops• 2 Tbsp Olive Oil• Salt and pepper

Add olive oil to a pan. Season

scallops with olive oil, salt and

pepper. Once pan has reached its

smoking point, add scallops and

sear on each side for approx 1-2min.

until golden brown. Finish in a 350F

oven until desired temperature.

NETTLE PUREE INGREDIENTS:

• 1 cup packed nettle leaves• 1/2 cup Italian parsley leaves• 2 ea shallots• 2 cloves garlic• 3 Tbsp olive oil

Blanch nettle leaves in salted boiling

water for 20 seconds. Shock in ice

water and drain. In a pan, add oil,

shallots, garlic. Cook on low heat

for 3-4 min. Add parsley leaves and

nettles. Cook for additional 3-4 min.

Puree.

First Course Seared Sea Scallops with Nettle Risotto, Squid Ink and Red Chile Thread

second Course Pacific Halibut with Caper-Lime Brown Butter, Fiddlehead Ferns, Ramps, Celeriac Puree

RISOTTO INGREDIENTS:

• 2 cups Arborio Rice• 4 cups chicken stock• ½ grated parmesan cheese• 1 Tbsp butter

Wash Arborio rice under cold water,

strain. Add rice to a pan with 2 cups

chicken stock and 2 cups of water.

Season with salt. Bring mixture to

a simmer for 7 minutes. Drain and

place on a lightly oiled pan to cool.

Add rice back to a pan. Add enough

chicken stock to cover the risotto.

Bring to a boil until the stock has

evaporated. Check rice for desired

texture. Add more stock if needed.

Add ¼ cup of the nettle puree.

Add the parmesan cheese and

mix. Check seasoning, add salt and

pepper. Serve immediately.

GARNISH:• Squid Ink• Red Chile Thread• Pea Shoots• Truffle Oil

June | July 2015 95

INGREDIENTS:

• 4c heavy cream• 1c sugar • 8oz egg yolk• 1T vanilla bean paste

In a pot, add cream and heat, do not boil. In a

separate bowl, add sugar, egg yolks and vanilla

paste. Mix. Slowly add the cream and stir to

temper the egg yolk mixture. Strain mixture

and place in ramekins. Place ramekins in a pan.

Add water half way up the side of the ramekins.

Cover and bake at 275F for approx 25min. Once

centers are set, remove from the oven and rest

at room temperature for 10min. before placing in

the refrigerator. (this will prevent mixture from

cracking)

Once cooled, add 1tsp sugar to the top and brulee

with a torch.

ROSE WHIPPED CREAM:

• 2T sugar• 1C heavy cream• 1tsp rose water

Place a stainless bowl in the freezer for 10min. Remove from the freezer and add sugar and cream. Whisk until cream has reached stiff peaks. Add the rosewater and whisk again.

Third Course Vanilla Bean Crème Brulee with Pistachio Rose Cream

In a pot, boil 2 quarts salted water. Add fiddlehead

ferns and boil for 7-10 min. Strain the fiddleheads.

Add olive oil to pan, place on high heat. When

oil begins to smoke, add the mushrooms. Cook

for 2-3min. until light golden brown. Turn the

heat down to medium and add the garlic and

shallots, sauté for 2-3minutes. Add the ramps and

fiddlehead ferns. Saute for 3-4minutes, season

with salt, pepper and butter.

CELERIAC PUREE:

• 2ea Celery Root, peeled, 2in cube• 1ea Russet Potato, peeled, 2in cube• 3C Whole Milk• 3C Water• 1T salt• 1/4lb butter• White pepper

In a pot, add water, milk and salt, bring to a boil.

Add Celery Root, Potatoes, simmer until fork

tender. Strain off celery root and potatoes, place

in a food processor. Add butter, salt and pepper

to taste.

GARNISH:• Fried Squash Blossom• Extra Virgin Olive Oil• Micro Cilantro


DINING KEY . . . . . . . . . . . . . up to $9

. . . . . . . . . . . . . $10–19

. . . . . . . . . . . . $20–29

. . . . . . . $30 or greater

. . . . . . . . . . . . Breakfast

. . . . . . . . . . . . . Brunch

. . . . . . . . . . . . . . Lunch

. . . . . . . . . . . . . Dinner

. . . . . . . . . Family-Friendly

. . . . . . . . . . . . . Takeout

. . . . . . . . Outdoor Seating

. . . . . . . . . . Reservations

. . . . . . . . . . Happy Hour

. . . . . . . . . New Review

See all our restaurant reviews on our Eat and Drink tab at northsoundlife.com

SAN JUAN

THE FREELAND CAFE American/Hawaiian

1642 E. Main St., Freeland 360.331.9945

For more than 35 years, The Freeland Cafe’s been serving Whidbey Island locals a dawn-till-dinner menu of American breakfast classics with a mix of Hawaiian flavors. A stack of three savory pancakes stuffed with delicious, sweet blueberries marks a signature favor-ite among the carb-craving regulars, while a hearty egg breakfast with crisp, sizzling bacon charms away the hunger of nostalgic home-town diners; add Hawaiian-style rice with Spam and gravy for a more exotic breakfast alternative. Lined with ceiling-high windows and an eclectic mix of artwork, The Freeland Cafe offers a generous seating area situated adjacent a popular bar of the same name. Sit back and enjoy the aroma of warm syrup and coffee, and the friendly chatter of neighborly patrons as you dine back to a simpler time.

PRIMA BISTRO French

201 1/2 First St., Langley 360.221.4060, primabistro.com

A quintessential South Whidbey dining experience in the heart of Langley, Prima Bistro marries gourmet French cuisine and classic Northwest ingredients. Fried Spanish Marcona Almonds arrive steaming hot, glisteningly crisp and in a glory of flavor — and just in time a glass of Pinot Grigio. The selection of reds and whites offers options for connoisseurs of every stripe, along with a full bar. The Burgundy

Snails in Herb Butter taste delightfully creamy, with an uncharacteristically soft, yet enjoyable texture. The Bistro Burger is a juicily grilled patty of Oregon beef, topped with a deliciously thick slice of melted white Cheddar; a burger made in heaven! For fabulous food, elegant ambience and world-class views, be sure to visit the Prima on your next visit to Whidbey Island.

VINNY’S Seafood

165 W. St., Friday Harbor 360.378.1934 vinnysfridayharbor.com

Owner Becky Day welcomes diners to Vinny’s Ristorante in Friday Harbor, mirroring the feel of this warm Italian restaurant. Dishes change monthly and reflect the desire of Chef Daniel Van Hamsersfeld to serve simple, everyday fare. His appetizers of Fior de Latte — a caprese salad — and mushroom medley (mushrooms with a Marsala demi glaze and cambozola cheese) are perfect for sharing and leave space for a summery Capellini Mediteranea (prawns and clams in a light white wine and olive oil sauce). As well as a good selection of pastas, Vinny’s has seafood and meat entrées, many of them traditional favorites like Veal Marsala and Chicken Picatta. The cocktail list includes old favorites and some fun offerings like the Crantini and a rhubarb margarita. Top off a meal with crème brûlée — a light, room-tem-perature custard topped with a layer of burnt sugar.

SKAGIT

13MOONS AT SWINOMISH CASINO & LODGE Seafood/Steak

12885 Casino Dr., Anacortes 360.588.3800, swinomishcasinoandlodge.com/ dining/13moons

Located within the casino 13moons is sure to catch your attention. Situated on the water-front offering a lodge atmosphere which is warm and inviting. The menu offers a wide variety including First Plates, Entree Salads, Seafood and Beef. We started our meal with generous pours of wine. Then moved on to the Roasted Beet Salad, I am always skeptical of this as it needs to be just right, and they did not disappoint. The Filet Mignon was cooked to perfection at medium and mouth watering. This is a great choice for an evening out, you will walk away satisfied and understand why it is becoming the go to place for locals and visi-tors alike.

A’TOWN BISTRO Regional NW

418 Commercial Ave., Anacortes, 360.899.4001

Colorful photographs of farm scenes dot the walls of A’Town Bistro, summing up all this restaurant stands for: Fresh, local, seasonal food. Even the inside of this Anacortes restau-rant feels farm-like, with simple wooden tables and flooring and no unnecessary flourishes. The kitchen is open, and sends out entrees

such as Smoked Salmon Cakes (which contain nothing but king salmon and breadcrumbs and come with a tomato-caper coulis and garlic aioli), Pork New York (pan seared with an apple cider gastrique), a Wild Boar Burger, and Ancho Chili & Chicken Stew. Appetizers include the restaurant’s signature fries, which are twice fried and tossed in truffle-parmesan salt. Both beer and wine are on tap here. Both taps and bottles offer some great representa-tives from local and international produc-ers. Settle in, and enjoy food, drink, and a fire that roars away between the entrance and the dining room, keeping diners warm in both body and spirit.

–

CONWAY PUB & EATERY American

8611 Main St., Conway 360.445.4733

Don’t let tiny Conway fool you — this pub packs big flavor. Though the town is unincor-porated, business is never slow in this water-ing hole. Farmers often come here after a hard day’s work as well as bikers making a pit stop on a scenic weekend ride. Their food matches their patrons’ big appetites, such as the blue cheese burger topped with crisply fried shoe-string onions or the mouthwatering oyster burger. Packed with flavor and Americana spirit, Conway Pub & Eatery is a Skagit Valley icon.

NELL THORN Seafood

205 Washington St., La Conner 360.466.4261, nellthorn.com

This small-town gem located in the heart of La Conner brings in tourists and locals alike. They boast well-prepared and locally sourced fresh seafood as well as an extensive wine and beer list. The charming and cozy pub atmosphere, homemade soups and generous portions make for a great special occasion or romantic evening. Try the polenta cakes with cured black olive and roasted garlic tomato sauce — you won’t be disappointed.

THE OYSTER BAR Seafood

2578 Chuckanut Dr., Bow 360.766.6185, theoysterbar.net

The Oyster Bar on Chuckanut Drive is perched among towering conifers above the oyster beds. The cozy restaurant is housed in a struc-ture dating from the 1920s that has survived many incarnations. According to owner Guy Colbert, the restaurant owes its reputation to its remote, quintessentially Pacific Northwest setting. But people don’t dine at The Oyster Bar for its location alone. The restaurant’s namesake is the draw, and its chef, Justin Gordon, has an abundance of knowledge about oysters — both local and imported — and reveals a passion for working with this native shellfish. While oysters are the signature offer-ing, The Oyster Bar offers a variety of other fine-dining choices and is known in the Pacific Northwest for its extensive wine cellar.

June | July 2015 97

SEED’S BISTRO Regional NW

623 Morris St., La Conner 360.466.3280, seedsbistro.com

Seeds Bistro in La Conner is a celebration of the fresh bounty of food offered in Skagit County. It offers simple dishes that highlight the fresh, exciting ingredients found through-out the Pacific Northwest. The menu features local selections rotated with the seasons. The macaroni and cheese features Northwest-favorite Cougar Gold cheese with a butter-crumb crust. Burgers are juicy, cooked per-fectly, and served on homemade potato buns with the smallest bit of crunch and a fluffy interior. The whole family can enjoy Seeds’ offerings — comfort foods satisfy children’s desires while more intricate food items appease fastidious palates.

WHATCOM

ANTHONY’S HEARTHFIRE GRILL Beef/Seafood

7 Bellwether Way, Bellingham 360.527.3473, anthonys.com

Anthony’s Hearthfire Grill serves the same quality food we’ve come to expect and love from Anthony’s other restaurants. The Hearthfire menu speaks to the everyday eater, not just the special occasion treat of Anthony’s. Seasonal items, like peaches or huckleberries in the summer, complement salads, entrees and drinks. Steaks, seafood and items on the Woodfire rotisserie round out the selections.

BAYOU ON BAY Cajun/Creole

1300 Bay St., Bellingham 360.752.2968, bayouonbay.com

Bayou On Bay serves a wide variety of classic Cajun/Creole dishes, such as gumbo, jamba-laya, po’ boy sandwiches and hush puppies, to name a few. A house-made remoulade, which accompanies many of the dishes, is worth the trip alone. The bar offers an extensive list of drink options. Bayou on Bay is a must for foodies as well as people just looking for a sat-isfying meal.

BRANDYWINE KITCHEN Regional NW

1317 Commercial St., Bellingham 360.734.1071, brandywinekitchen.com

Named for the decadent heirloom tomatoes grown on their farm, the owners source much of their ingredients locally and hold the “from seed to plate” philosophy. The menu offers vegetarian and gluten-free options (like rice-Panko Fish and Chips), and includes beer from both Boundary Bay and Chuckanut breweries. Try the Quinoa-Salmon Cakes with red pepper aioli or a BLT with Hempler’s bacon and maple-tomato relish. Don’t miss the Hibiscus

Iced Tea for a refreshing sip or treat yourself to a Raspberry Champagne Cocktail.

FIAMMA BURGER All-natural Burgers

1309 Railroad Ave., Bellingham 360.733.7374, fiammaburger.com

One word speaks volumes about Fiamma Burger: variety. With six different patty types (including homemade veggie, bison and salmon) and more than 17 menu options, there are endless possibilities for a burger masterpiece. You can even get a “burger in a bowl,” served without the bread. And with extra things to add on like fire-roasted green chiles or a scoop of chili, it could take a long time to find your perfect creation. All burgers are served on a fresh-baked egg bun, with crisp lettuce and all the usual fixings. Spice it up with chipotle ketchup, spicy mustard, or curry mayo, then cool it down with a beer or milkshake.

FIRESIDE MARTINI & WINE BAR Dinner/Bar

416 W. Bakerview Rd., Bellingham 360.738.1000, firesidemartini.com

Fireside is out to make a name for itself. By using fresh, local ingredients and a menu that changes on an almost daily basis (based on what’s fresh at the market that day), the Fireside has a lot to offer the casual diner and those more focused on detail. The Fireside claims to have the largest “by the glass” wine selection in Bellingham, none of which are served anywhere else in the area. Cocktails are based on in-house infusions of spirits and it’s a collection found only at Fireside. Beer options range from local to obscure to international. The decor in Fireside is welcoming and inti-mate, with couches and armchairs throughout the lounge.

THE FORK AT AGATE BAY Eclectic

2530 N. Shore Rd., Bellingham 360.733.1126, theforkatagatebay.com

As unassuming as they come, The Fork at Agate Bay is a quiet retreat of fine food and wine only a short drive down the east side of Lake Whatcom. Be careful not to be fooled by its quaint exterior; inside you’ll discover a surprisingly upscale atmosphere warmed by a welcoming and rustic charm. Opened in June 2009, it has gained recognition as one of Bellingham’s best restaurants, emerging as a favorite for food connoisseurs. From a simple yet elegant egg breakfast to wild-mushroom-stuffed chicken, the menu is a delightful and modern take on the classics. With a full wine bar, an in-house baker and fresh, local ingredi-ents, The Fork at Agate Bay provides a sophis-ticated twist on Northwest dining.


DINE Dining Guide

1145 NORTH STATE STREET IN THE HISTORIC HERALD BUILDING

www.rockrye.com

COCKTAILS • OYSTERS • PATIO

BELLINGHAM’S PREMIER SEAFOOD RESTAURANT

360.398.3800 | BellinghamBeerJazzFestival.com

Band and Brewery information available online. Tickets can be purchased at the North Bell-ingham Golf Course or on their website. Tickets bought on the day of the event will be $30.

4 BANDS • UP TO 25 BREWERIES • APPETIZER BUFFET CREATED BY

EXECUTIVE CHEF NICK MOSS

PRESENTED BY

FESTIVAL

BELLINGHAM

SATURDAY 27 JUNE 20151–5 p.m. at the North Bellingham Golf Course$25 Tickets In support of the Center for Independence

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NORTH BELLINGHAMGOLF COURSE

Scotty Brown’sBasil Grapefruit MartiniIngredients: Vodka, triple sec, fresh basil, fresh pressed grapefruit juice Cost: $?

Summer is the perfect time to sip on an icy and refreshing inter-pretation of the clas-

sic martini and watch the sun dip on the horizon from a warm patio. Mixologists work hard to get the ingre-dients for the perfect sum-mer drink just right. Expect thyme, basil, and lots of cit-rus as summer approaches. There are some great places to take advantage of the summer sun and cool liba-tions, and Scotty Brown’s is one of them. Catch a breeze in the shade or go for one of the tables in full sun — you can’t go wrong in finding the perfect summer perch at Scotty’s. As the day ends, it’s time to share some drinks with friends, and Scotty Brown’s Basil Grapefruit Martini fits the bill.

By the presence of grape-fruit, the Basil Grapefruit Martini sounds as if it’s going to be a tart, herbal summer drink, similar to those which have become popular in drink programs nationwide. But this varia-tion on the classic cosmo-politan is both smoother and more delicate than expected. Think ice cold vodka, warm citrus, and delicate hints of basil glow-ing brightly in your glass,

and you’ll get the idea. The triple sec adds both a smooth undertone to the drink, and helps highlight the tang of the grapefruit. The basil is delicately minced and carefully sprin-kled into the drink to prevent it from becom-ing too heavy. Those acclimated to the recent trend in strongly herbal, tart cocktails will want for more edge, but those who want some-thing more approachable that isn’t as sweet as a cosmo will be refreshed by this martini’s more balanced mix. Velvety, lively, and refresh-ing, this is the perfect patio drink with just enough tang to make it interesting.

Scotty Brown’s 3101 Newmarket St.,Bellingham360.306.8823

GIUSEPPE’S AL PORTO Italian

21 Bellwether Way, Bellingham 360.714.8412, giuseppesitalian.com

Giuseppe’s Al Porto Ristorante Italiano pro-vides an enhanced dining experience to its cus-tomers, including outside seating that provides diners with the joy of eating by the water and taking in the sights of beautiful Bellingham Bay. The classic Italian dining that earned Giuseppe’s the reputation as the finest Italian restaurant in Bellingham is still going strong. Whether you try the chicken marsala, happy hour specials or three-course, early-dinner spe-cials, your mouth will water. Daily specials and the full menu include meat specialties, fresh seafood and authentic Italian pastas.

HOMESKILLET American

521 Kentucky St., Bellingham 360.676.6218, homeskilletsunnyland.com

Owners Tina and Kirby named their restaurant after one of their favorite lines in the movie “Juno,” when the main character calls a store clerk “homeskillet.” The skillets on their menu came afterward, but are now one of the eat-ery’s most popular items. A small skillet is filled with perfectly-fried potatoes, eggs and top-pings you choose. Try Tina and Kirby’s per-sonal favorite: the poutine, home fries smoth-ered in traditional gravy, topped with fried eggs and cheese. Homeskillet can’t be beat with its friendly service, colorful atmosphere and ulti-mate comfort food.

IL CAFFE RIFUGIO Italian

5415 Mount Baker Hwy., Deming 360.592.2888, ilcafferifugio.com

Richard Balogh has brought fine dining to the “wilderness.” Fifteen miles out on Mount Baker Highway, just past Deming, is a funky old café that has been transformed into an oasis for people who enjoy good food and coffee. Menu items befit their Italian name with panninis and frittatas for Saturday/Sunday brunches; Cioppino is a summer dinner menu highlight. Dinner menu changes weekly, begging for a second trip. A small covered deck with colorful lanterns sits adjacent to the dining room for your al fresco pleasure. Just beyond, in a meadow, sits a red deck used as a stage, and is the centerpiece for special dinners under the stars.

KEENAN’S AT THE PIER American/Seafood

804 10th St., Bellingham 360.392.5510, thechrysalisinn.com

Keenan’s at the Pier is the new restaurant in Fairhaven’s Chrysalis Inn & Spa. With the same stunning panoramic views of Bellingham Bay as its predecessor, any seat in the restau-rant is an excellent choice. Executive Chef Robert Holmes uses fresh ingredients that are regionally sourced, and the menu changes fre-quently. Happy hour runs from 3 to 6 p.m., and a number of tasty options are available for under $10, including truffle fries, chickpea


cakes and spicy lamb sliders. Breakfast, lunch and dinner entrees range from seafood to American favorites. Try the garlic roasted chicken, halibut special or beef-battered fish and chips, made with Alaskan cod, hand cut fries and housemade coleslaw. The menu items are imaginative, tasty and beautifully pre-sented. The wine list offers a mix of imports and domestic wines that pair well with your meal. Reservations at this popular restaurant are not required, though highly recommended.

KURU KURU SUSHI Japanese/Sushi

11 Bellwether Way, Bellingham 360.392.8224, kurukurubellingham.com

Kuru Kuru Sushi, which translates to “go around Sushi,” offers not only a good meal, but a good experience. Some of the offerings, like the Dynamite roll, are lightly tempura fried before being put on the conveyor belt to travel around the restaurant to hungry patrons. More traditional, classic sushi, like the raw salmon (which is buttery and delicious) also travels on the belt. A variety of non-fish related faire, like gyoza, egg rolls and desserts also are offered. If you don’t see something you like, the chefs behind the counter will gladly make something for you.

NEW YORK PIZZA & BAR Italian/Gourmet Pizza

902 State St., Bellingham 360.733.3171 8874 Bender Rd. #101, Lynden 360.318.0580, newyorkpizzaandbar.com

If you love pizza, then you’re going to love New York Pizza and Bar. Not just because of the crispy, handmade dough (made fresh daily) or because of the fresh, high-quality ingredi-ents or the amount of them that top each slice. But because New York Pizza is the master of pizza diversity. Anything you want on a pizza you’re likely to find here. Regardless of what you order, expect to be more than satisfied. There’s also a full bar and great happy hour selections.

SCOTTY BROWNS North American Cuisine

3101 Newmarket St., Bellingham 360.306.8823 brownsrestaurantgroup.com/scottybrowns

Scotty Browns offers an edgy, energetic ambi-ance, a varied menu of mainstream and upscale creations, and excellent drink options for all ages. Outdoor dining is a popular alternative during warmer weather. The selection of beer, wine and cocktails is broad enough to accom-modate most any mood. If you are into mar-tinis or cosmos, try the Mr. Pink. The name is a little unnerving to order if you are male, but worth the leap of faith. Some items on the menu, like appetizers, change seasonally, so you know you’ll never get bored. Casual to upscale dining options range from hamburgers, rice bowls and pastas to higher-end seafood and steaks.

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GROCERY DELI CAFE WELLNESS MERCANTILE

Greek Islands is an outstanding, family-friendly res-taurant on Commercial Avenue in Anacortes, and one well worth paying a visit. From the sidewalk, the restaurant appears small, though once inside

diners are greeted with enthusiasm and escorted to comfort-able tables in a spacious dining room. Surrounded by colorful décor, diners barely take a seat and it’s not uncommon to hear a round of “Opa!” from other guests.

Greek Islands is far from the typical American/Greek-style restaurant. Emmanuel and Anna Chondroyannos are restau-rateurs with a lifetime of experience. Immigrating to British Columbia from Greece, they owned several successful Greek restaurants in Vancouver, Richland and Burnaby before dis-covering Anacortes and striking out for new restaurant adventures years ago.

Emmanuel sometimes arrives at the restaurant at 2:00 a.m. to prepare the day’s menu items. “Greek food,” Anna explained, “emphasizes fresh seasonal ingredients, so every morning Emmanuel makes sure everything is made just right.” Working one’s way through the menu, the care and precision executing traditional dishes floods the senses. Greek Islands is a scratch restaurant in the truest sense; soups, sauces, and gar-nishes to the last detail are carefully prepared to emphasize the best that the ingredients have to offer.

Don’t take short cuts with Emmanuel’s menu. Relax and enjoy the feast that is coming your way! Start with appetizers like the Greek Islands Cold Plate — a beautiful array of fresh seafood, olives, cheeses and pickled peppers. The Cold Spread Sampler of three cold house-made spreads that includes Taramosalata, Melitzanosalata and Tirokafteri is also a must-try. These platters are served with house made flatbreads that are very nearly addictive. Then round out the appetizer course

with an item from the hot appetizer menu. Particular favor-ites of mine are the Mediterranean Baby Octopus a moist and tender dish garnished lightly with olive oil and fresh lemon. The Pan Fried Calamari is also a remarkably tasty dish of squid, cooked simply and served with a fantastic sauce.

The lemon soup, Avgolemono, is about as traditional a Greek soup as it gets. Emmanuel’s version of this clas-sic is a delicate satisfying soup that one reflects upon long after the bowl is empty. The tart lemon flavors mingle with chicken broth and just enough salt to make one wonder if it is really there.

Many dishes from the Greek repertoire inspire devoted fans, especially those of us who will travel far and wide to relive gastronomic ecstasy. For me, one of these is Moussaka, a succulent and spicy casserole of layered eggplant, spices and lamb in a herbaceous tomato sauce. Greek Islands’ Moussaka is a delicious mouthwatering textual delight from beginning to end. The eggplant is sautéed to just tender then finished in the oven. The result is an al dente eggplant juxtaposed against allspice, gloves, nutmeg, a hint of garlic, moist lamb and just enough garlic to let you know it’s there.

Of course, dessert cannot be missed. Certainly there is house-made Baklava, and the best Baklava I’ve ever had, too, but the dessert I’d walk miles to eat again is the Galaktoburiko. This remarkable delight is a sweet semolina pudding packed with marvelous orange flavors. It melts on the tongue while orange fragrances envelop the senses.

Greek Islands is a gem of a restaurant, and it fills up quickly so definitely make reservations! www.greekislana.com

Greek IslandsWRITTEN BY ZACCHORELI FRESCOBADLI-GRIMALDI


DINE Review

7TASTESGREAT

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The following selections have made it past our taste bud test

and into our top seven this issue. Step out and give them a

try, you won’t be disappointed.

The green curry at Busara is incredible: try it with fresh tofu or chicken for a tender, deli-cious mix of flavors. Pair with a nice Thai beer like Singha.

For a tasty and rollicking good time, try the chicken, shrimp, or filet mignon at Kyoto Japanese Steakhouse. Best paired with warm sake.

The Spaetzle at Black Forest Steak House is so good, it will transport you to Munich in a single bite. Accompany with a good German beer.

Who doesn’t want a gigan-tic order of ribs? Nicki’s Bella Marina has some of the best in town. The ambiance of the waterside deck is awesome, too.

La Fiamma’s Bar-B-Cuban is a combination of delicious, smoky flavors and traditional Cuban kick. A great nosh while sitting on the deck. Chase with one of their house-made cocktails.

The burger at Brandywine Kitchen redefines your usual meat patty and bread. A glass of house red really rounds out this hearty meal.

The carnitas at Taco Lobo are tender and juicy without being greasy. Pair with their crisp, house-madechips and fresh salsa from their extensive salsa bar.

SKYLARK’S HIDDEN CAFE Eclectic

1308 11th St., Fairhaven 360.715.3642, skylarkshiddencafe.com

Syklark’s Hidden Cafe in Fairhaven is worth seeking out. From decadent breakfast items such as Eggs Benedict and house specialty Banana Bread French Toast with Maple Walnut Topping to hearty dinner entrees such Halibut & Lobster Thermidor and New York Steak with Jack Daniels Herb Butter, the menu at Skylark’s is varied and every bite delicious. Come for the food and stay for the jazz on select evenings.

SUPER MARIO’S Salvadorian

3008 N.W. Ave, Bellingham 360.393.4637, super-marios.com

Serving fresh, healthy meals with the customer in mind is what Super Mario’s is all about, and it’s the consistent flavor and quality of the food that keeps bringing people back. The veggies are chopped fresh daily, nothing is frozen, and nothing is cooked until it’s ordered. In addi-tion, nothing is deep fried.

THE TABLE Pasta

100 N. Commercial St., Bellingham 360.594.6000, bellinghampasta.com

Folks who have enjoyed the fresh, handmade pastas of the Bellingham Pasta Co. from their local market can now experience them served with a helping of marinara, alfredo or pesto sauce at the Pasta Co.’s restaurant, The Table, which is named for the long family-style table that fills the center of the dining room. Pasta is not the only item on the menu: starters, salads, sandwiches, pot pies and desserts round out the selections.

TEMPLE BAR Bistro

306 W Champion St., Bellingham 360.676.8660, templebarbellingham.com

Continually recognized for their craft cocktails and small plates, Temple Bar aims to please. Begin with the classic Temple Bar cheese plate, a collection of three rotating cheeses varying in texture and flavor. They are often paired with fruit, honey, toasted nuts and bread. Next, dive into a piping hot gratin, which varies based on what is in season. In between bites of a salad made with locally sourced ingredients, sip on a unique cocktail with house made infusions and bitters. Finally nibble on the chocolate chili muffins: the perfect end to a charming experience.



T h e P a c i f i c S h o w r o o m

Saturday, July 25 at 8 pm

Bee GeeS Gold dance ParTy Friday & Saturday,

September 25 & 26 at 8 pm

Comedy Central & Showtime Comedian

SeBaSTian maniScalcoStarring John Acosta as Barry Gibb Featuring Bee Gees & Disco Classics

Prime Rib DinnerSlow roasted prime rib with au jus, creamed horseradish, griddled mashed potatoes and sautéed vegetables. Served with your choice of soup or salad.

$995Per Person

SKILLETKS A G I T

Available: Sunday – Thursday, 5 – 9 pm Friday & Saturday, 5 – 10 pm

Tax & gratuity not included. Not available for splitting.

Rock Fish Tacos$995

Per Person

Comes with a Summer Seasonal Berry Shortcake Dessert!

SKILLETKS A G I T

Available: Sunday – Thursday, 5 – 9 pm Friday, 5 – 10 pm

Tax & gratuity not included. Not available for splitting.

SKAGIT VALLEY CASINOSKAGIT VALLEY CASINOSKAGIT VALLEY CASINO

On I-5 at Exit 236 • theskagit.com • 877-275-2448 Casino opens at 9 am daily. Must be 21 or older with valid ID. Details at Rewards Club Center. Management reserves all rights. BA

Buy Show Tickets Service Charge Free at the Casino Box Office • 800-745-3000

The Owl and the Woodpecker Photographs by Paul Bannick

May 9–August 30

Seattle photographer and author Paul Bannick depicts the most important species of owls and woodpeckers in North America. His work will be on display at the Whatcom Museum through August. His photographs

illustrate how these birds enrich their surroundings while also highlighting the importance of environmental conservation. This exhibit is based on Bannick’s book of the same name.

Old City Hall 121 Prospect St., Bellingham 360.778.8930 whatcommuseum.org

Featured Events · Listings · The Scene · Final Word

AGENDA

MUSEUM

BACK AT THE PARK: VINTAGE VIEWS OF THE PHOTO ARCHIVESOPENS MAY 20

Come take a peek into the past of Whatcom County parks with this new exhibit featuring a dozen “new” his-torical views of Bellingham parks. The photos include images of Cornwall, Fairhaven, Whatcom Falls, and Elizabeth parks. These vintage black-and-white scenes are the perfect precursor to the summer months ahead.

Lightcatcher Building 121 Prospect St., Bellingham 360.778.8930 whatcommuseum.org

PILCHUCK PRINT SHOPJULY 4–SEPTEMBER 24

The Museum of Northwest Art is proud to present a selection of prints from Pilchuck Glass School’s Print Shop for the first time. Painting on glass has a long history with stained glass techniques, but the Pilchuck Glass School found that glass could be used as a medium for other techniques, including creating

applications unique to transferring

images from glass plates.

Museum of Northwest Art

121 1st St., La Conner

360.466.4446, monamuseum.org

RICHARD FAIRBANKS, POTTER/POET

JULY 4–SEPTEMBER 24

This exhibition is a celebration of the

life of artist Richard Fairbanks, who

at the time of his death left more than

1,500 ceramics, extensive educational

material, 1,000 drawings, photographs

of his work, and European travel

research photos and journals. All of these

materials are included in this special

exhibit as the Museum of Northwest Art

seeks to highlight his sense of joy and

time well spent.

Museum of Northwest Art

121 1st St., La Conner

360.466.4446, monamuseum.org

CONCERTS

MBT PRESENTS TOWER OF POWERJUNE 5, 8:00 P.M.

Rhythm and blues group Tower of Power is all set to bring their funky soul music to Bellingham, including chart-top-ping hits “What is Hip,” Don’t Change Horses (in the Middle of a Stream,” “You’re Still a Young Man,” and “So Very Hard to Go.” With the band’s criti-cally acclaimed horn section — the horns have collaborated with tons of artists, from Aerosmith and the Grateful Dead to Elton John — there’s sure to be something for everyone to enjoy.

104 N. Commercial St., Bellingham 360.734.6080, mountbakertheatre.com

MBT PRESENTS THE B-52SJUNE 29, 7:30 P.M.

The band that created two of the great-est party anthems of all time — Love Shack and Rock Lobster — are bring-ing 38 years of music experience to Mount Baker Theatre for one night only. Following their reemergence onto the pop scene with 2008 album Funplex, the B-52s have solidified their place in the

TOWER OF POWER


AGENDA Events

21st century music industry. This world-renowned party band is only gathering more speed as they continue to rock with millions of enduring fans, and this is an event you won’t want to miss.


DUFFY BISHOP TRIOJULY 25, 7:00 P.M.

Come on down to Conway for a sultry performance by Duffy Bishop and her blues group. The sultry soul singer has a way of making audience members feel like she’s putting on an intimate, personal concert just for them. Bishop has won the Cascade Blues Association Female Vocalist Award so many years in a row that it’s now renamed the Duffy Bishop Female Vocalist Award.

The Conway Muse 18444 Spruce St., Conway 360.445.3000, conwaymuse.com

THEATER

MBT PRESENTS THE LAST ROMANCEJULY 14–AUGUST 7

Explore a golden-years love story at the Mount Baker Theatre with The Last Romance, a tender comedy that follows an elderly widower named Ralph as he walks a new path to a second chance at love. Audience members will walk away clutching their sides in laughter and mull-ing over the bittersweet story’s central message: seize life with a passion.


MBT PRESENTS OTHER DESERT CITIESJULY 16–AUGUST 9

Other Desert Cities by Jon Robin Baitz deposits audience members right into the middle of a chaotic holiday reunion between once-promising novelist Brooke Wyeth and her family in Palm Springs. Her family is shocked when Brooke announces she is publishing a memoir exposing a tragic event in their past. Your eyes will be glued to the stage as each family member proves to be more complex and problematic than the oth-ers as they all come to grips with their dramatic history.



CLASSICAL

BELLINGHAM MUSIC CLUB CENTENNIAL GALA CONCERTJUNE 21, 3:00 P.M.

Book your tickets now for Bellingham Music Club’s (BMC) historic 100th sea-son kick-off. The club’s Centennial Gala Concert will feature renowned musi-cians from around the world playing famous chamber works by Boccherini, Grieg, Mendelssohn, Mozart, Poulenc, Ravel, Schubert, and many others. Come celebrate with the BMC and support its 100-year history of nurturing promising young musicians in Whatcom County.

Bellingham High School 2020 Cornwall Ave., Bellingham 360.676.6575, bellinghammusicclub.org

FAMILY FRIENDLY

MISSOULA CHILDREN’S THEATRE PRESENTS RED RIDING HOODJULY 25, 3:00 P.M. AND 7:00 P.M.

The Missoula Children’s Theatre team, along with 60 local campers (Grades 1-12) head over the river and through the woods to grandmother’s house in their production of Red Riding Hood. This original adaptation depicts Red as a pre-teen trying her best to stay on the right path, even though a nasty pack of young wolves lurk in the shadows along with a sinister surprise or two. With a unique blend of characters — including a hand-some woodsman, three little pigs, and a loyal young locksmith — Red proves life is no picnic when you stray from the trail.


BELLINGHAM KIDS TRAVERSEJUNE 28, 10 A.M.

Do your kids have a ton of energy this summer? Sign them up for the Bellingham Kids Traverse, a fun relay race that celebrates the journey of wild salmon. Kids ages 6-12 form solo, tan-dem, and relay teams to run, bike, and complete an obstacle course on Bellingham’s Civic Field. Sponsored in part by Mallard Ice Cream, all race fin-ishers receive a medal and a scoop of ice

cream. Now that’s a great way to burn some energy and cool off this summer!

Civic Athletic Complex 1355 Civic Field Way, Bellingham 360.223.5262, recreationnorthwest.org

VISUAL ARTS

INTERNATIONAL ART FESTIVALJUNE 26–28

In the spirit of making fine art accessible to both sides of the U.S./Canada bor-der, the International Art Festival is set-ting up camp in Peace Arch State Park for the third year running. For three days, visitors from Canada will not need to go through the border check point to browse through the fair of paintings, fused glass, fine jewelry, mixed media, and pottery. Come take a look — you might just stumble upon a treasure.

Peace Arch State Park I-5 to exit 276, Blaine peacearchart.org

2015 JURIED ARTIST SERIES: BOLD ABSTRACTSJUNE 5, 6:00–9:00 P.M.

The next installment in the Allied Arts Gallery 2015 Juried Artist Series will feature the bold abstract art of artists Robert Marki, Courtney Odell, Geoffrey Wilce, Yvette Neumann, Kellie Becker, and Kay Little. Come join the artists at the opening reception for the exhibit walkthrough starting at 7:00 p.m. on

opening night. The show will then move to the Hotel Bellwether for a month-long installation.

Allied Arts Gallery 1418 Cornwall Ave., Bellingham 360.676.8548, alliedarts.org

2015 JURIED ARTIST SERIES: EARTHLY DELIGHTSJULY 3, 6:00–9:00 P.M.

After Bold Abstracts, the Allied Arts Gallery will present Earthly Delights, featuring the work of artists Penny Bamford, Ria Harboe, Chis Romine, Anita Boyle, Gail Coleman, and Jean Ferrier. Following the opening night exhibit walkthrough starting at 7:00 p.m., the paintings will be moved to the lobby, hallways, and Lighthouse Bar & Grill at the Hotel Bellwether through the end of July.

Allied Arts Gallery 1418 Cornwall Ave., Bellingham 360.676.8548, alliedarts.org

DANCE

NORTHWEST BALLET THEATER PRESENTS SLEEPING BEAUTYJUNE 6, 7:30 P.M. & JUNE 7, 2:00 P.M.

The Northwest Ballet Theater is ending its 16th season with the sweeping notes of Tchaikovsky in their production of Sleeping Beauty.Artistic Director John Bishop aims to wow spectators of all

THE B52’S


AGENDA Events

ages with stunning scenery, elaborate cos-tumes, and fairy tale choreography.


SPECIAL EVENTS

NORTHWEST TANDEM RALLY 2015

JULY 2–6

The Mount Baker Bicycle Club will host the multi-day Northwest Tandem Rally in Bellingham this year. The event will include organized, supported bicycle rides, a vendor fair, a banquet, registra-tion goodies, door prizes, and a selection of special local events such as kayaking, Tour de France viewing parties, beer tast-ing, ice cream sampling, Bellingham Bay cruising, and more. Bring the whole fam-ily down for a few days of outdoor fun.

714 Lakeway Dr., Bellingham 503.559.6383, nwtr.org

LITTLE BLACK DRESS GALA & ART

AUCTION

JUNE 2, 6:00 P.M.

Slip into your favorite little black dress to enjoy an evening of art and entertain-ment. A silent auction will highlight local artists and all funds raised will benefit the American Cancer Society. This classy event will feature music, appetizers, and drinks available for purchase.

Anelia’s Kitchen 513 First St., La Conner 360.466.3129, aneliaskitchenandstage.com

BARK IN THE PARK

JUNE 15, 10:00 A.M.–3:00 P.M.

Your four-legged friend will be able to take part in games, goodies, and more. From contests for best costume and best kisser to demos for agility and dancing dogs, your dog is sure to be tuckered out at the end of the day. An entry donation of $5 will benefit the Anacortes Dog Park.

Storvik Park, 32nd Street, Anacortes 360.293.7911, visitskagitvalley.com


Out of TownSEATTLE

BITE OF SEATTLEJULY 17–19

Who doesn’t love great food? Come eat your fill and more at Bite of Seattle, the Northwest’s premier food festival and one of Seattle’s best summer events. This year promises to be even better than last year with over 50 Seattle restaurants and more than 30 food product companies set to participate. Make sure to catch Seattle-area celebrity chefs performing cooking demonstrations and battling it out in cook-offs while you nibble your way through the festival.

Seattle Center biteofseattle.com

VANCOUVER

HONDA CELEBRATION OF LIGHTJULY 25, 29, AUGUST 1

For three nights you can be part of the 400,000 spectators squeezing along English Bay to witness B.C.’s biggest event. For the event’s 25th anniversary, powerhouse pyrotechnical teams from the People’s Republic of China (July 25), Brazil (July 29), and Canada (August 1) will each set off a 25-minute musical fire-works display. It is the longest-running offshore fireworks competition in the world, and it is cited as being the largest. Prepare to be awed.

English Bay, Vancouver hondacelebrationoflight.com

VANCOUVER FOLK MUSIC FESTIVALJULY 17–19

Performers Lindi Ortega, Rising Appalachia, and Beans on Toast are the first to be officially announced for this summer’s lineup at the Vancouver Folk Music Festival. Since 1978, this annual festival has drawn audiences of more than 30,000 people over three days. With the help and hard work of at least 1,200 volunteers, this year’s festival is bound to be a blast.

Jericho Beach Park, Vancouver 604.602.9798, thefestival.bc.ca

BITE OF SEATTLE

AGENDA Events

The Boys and Girls Club of Whatcom held their annual gala. This year’s theme was A Key To Our Future at the Silver Reef Casino Hotel Spa. The event raised over $300,000. The Sponsor-A-Child portion of the fundraiser raised over $90,000. There were 470 guests in attendance.

AGENDA The Scene


As one who has followed closely the same-sex mar-riage controversy, I feel the need to go slightly off topic, but on the record, officially, as being in favor of legalized bigamy. Whether you are male or

female, gay or heterosexual, you know what I mean — I mean the “other” spouse in your marriage.

No, not your partner’s mother or father, I am talking about your partner’s BFF. Whatever you do or wherever you are, there is your partner’s BFF, either in person or on the phone, sharing every last detail of his or her life. I can always tell when my wife’s BFF is on the phone — every five minutes or so, Lisa says, “that’s so wrong,” and then another five minutes passes before my wife says, “that’s just not right.” The ratio of words between the two during any conversation is usually 100 to 1.

Welcome to our marriage, BFF. Oh, what’s that? The phone charger is missing? For the life of me, I don’t know where it could be, dear.

Like it or not, many of us have at least two “partners” in our domestic relationships, and some of you undoubtedly have an x-rated opinion on what the first “F” should stand for. Not me. I find great humor in the BFF relationship, espe-cially “my second wife” because she is 50 years old and single. The entertainment value is priceless, and the things that I am learning are beyond words.

For example, dating has changed — just a bit. As I listen to BFF’s Friday night download to my wife, I quietly log-on to my laptop from across the room and search the dictionary for help in translation. Typically, the new Funk & Wagnalls’ mat-ing-ritual definitions are of limited use, so I immediately go the Pictionary for clarification of, say, a Brazilian wax. I try my best not to say “oh” or “ouch” out loud, but I have been known to gasp audibly and ask a follow-up question or two. Like, “why?”

Don’t mind me, BFF. I am apparently behind the times. If you need me, I will be chipping away at my rock in the corner where I am working on an invention to be called the “wheel.”

And then there’s the medical and psychological issues that come with dating at age 50. I wouldn’t know, but apparently nothing works the way it used to — from boobs to bowels to performance anxiety. As an unintended consequence, like it or not, I have learned more about the female anatomy than most internists or OB/GYNs, even with my hands covering my ears. Our Creator was certainly not an engineer or had a warped sense of humor or both. Why else would our electri-cal, plumbing and waste disposal systems be so close to recre-ational areas? To quote my wife, “that just not right.” Frankly, my hat’s off to physicians. I would rather replace the timing belt on my car — there’s more room to work.

But I digress — as usual. Where is Loretta when I need her?All humor aside, my “second wife” is a Godsend overall

because I cannot be all things to my wife. Nor should I be expected to be. Relationships are complicated balancing acts, in part due to personality and/or gender differences that are a challenge to bridge. Despite that I try my best, I appreciate that I still speak a foreign language, male-speak, and I am lim-ited in what I can offer at certain critical times. I can listen; I can sympathize; I can keep the ratio of her words to mine to a male equivalent of a BFF, i.e., 50/50 (after all, I must offer a solution, right?). But I am simply unequipped to handle all of my wife’s emotional needs.

A personal failure, perhaps? Maybe, however, no one knows her or can understand her like her BFF — and for that I am grateful, for that I make room in my marriage for my “other wife.” I am eternally grateful for anyone in my wife’s life who can do for her that which I cannot. Emotional health and happiness are elusive. If Lisa is happy and I have to lis-ten to yet another Friday “date night” horror story, I am good with that. BFFs are always welcome here.

Now, can we talk mother-in-laws? I am sorry — they are not BFFs, dear.

Just Say “Yes” To Legalized BigamyKen explores the “pluses” of having two “wives”

WRITTEN BY KEN KARLBERG


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