Bellingham Alive May 2022 by K & L Media

Home Grown MAY 2022 DISPLAY UNTIL MAY 31 $3.99 US • $4.99 CAN

Weddings & Events

Welcome Home Elegant new construction home on 2 acres situated on a private road in Lynden. This 3,300 square foot home with 4 bedrooms and 3 bathrooms features elevated finishes within spacious luxury. 7308 Greenfield Lane, Lynden

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Beautiful style and character await you with this new construction home in Lynden. This 2,570 square foot home with 3 bedrooms, a study and 3 bathrooms features elegant finishes. 2135 Lagerwey Circle, Lynden

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Modern new construction home in Lynden’s Berryman Estates. This 2,500 square foot home with 4 bedrooms, a study and 4.5 bathrooms features incredible finishes and a spice kitchen. 2232 Berryman Loop, Lynden $825,000

Christine Cicchitti 360-296-3814 cicchitti@windermere.com www.CicchittiRealEstate.com

Making Our Community Better. Stronger. Together. One student. One adult. One hour. Be the One is a mentorship program connecting the community with the students at Ferndale High School. www.betheonetoday.org/category/ferndale The Ferndale Golden Eagle Booster Club serves to enhance Ferndale High School students’ educational experiences through academics, activities, arts and athletics. www.fhs-boosters.com Our mission is to enable all young people, especially those who need us most to reach their full potential as productive, caring, responsible citizens. whatcomclubs.org Open Hands exists to eliminate hunger among elementary school children in Whatcom County by providing non-perishable foods on weekends and holidays. www.openhandswhatcom.com The Ferndale Chamber of Commerce strengthens business and community by advocating, educating, and engaging our members so that Ferndale is the best place to live, work and do business. The Ferndale Food Bank serves our low income seniors, neighbors, and those in crisis living in the Ferndale/Custer, WA area. Dedicated to helping low-income and homeless families since 1989. It has been my pleasure to be a part of the community that I grew up in. I am so proud to see so much involvement from everyone in Ferndale. I wanted to showcase some of the great groups that make a huge impact on our children and community. Some of my favorite ways to help is through the schools which directly impact the kids. Did you know that the Ferndale School District provides meals for winter holidays to hundreds of families and school kids need coats and gloves for the winter? Please think of these groups as you look for a way to help.

Christine Cicchitti cicchitti@windermere.com 360-296-3814

Contents

If you’ve ever paid a visit to a local farmers market, you already have an idea of just how bountiful the North Puget Sound is—and really, the farmers market is just the beginning. Looking to add more homegrown goodness to your shopping cart this spring? You’re in the right place: This month’s feature is all about celebrating our region’s abundance, from recipe inspiration to producer spotlights and so much more.

BellinghamAlive.com

Photo by Cocoa Laney

44 Home Grown

MAY 2022 36

Community Goat Boat Farm

Heard Around the Sound Quantum Leaf Pavati Ocean Pickup

Savvy Shopper Valley Made Market

Local Find Copper Canoe Woman

LockBreaker Escapes

Necessities

Pickford Expansion

Beauty

PNW Pride

What’s In Season Local Restaurant Challenges

HOME

Monthly Giveaway 18

Community Genuine Skagit Valley

Book Notes Reviews and Events

This Month in Bellinghistory

Q&A

Game Changer North Sound Baykeeper

Spotlight

Pets Pet Food Subscriptions

Five Faves Locally Made Sauces

Tom Crestodina

Top Picks

Local Events

Out of Town

International Spice Blends

Dining Guide

Review Magdalena’s Bistro and Creperie 80

Chef’s Corner Skagit Valley Chopped Salad

Local Find Golden Glen Creamery

Culinary Events

Sip Chuckanut Bay Distillery Expansion

8 Great Tastes

Mixing Tin Honey Moon

SPECIAL ADVERTISING

Rena Priest

EVENTS

MW Soapworks

Photo by Radley Muller Photography

Photo by Katheryn Moran Photography

TASTE

Photo by Bella Coronado

STYLE

Courtesy of Vina Brown

LIFE

Shop Local

Home Grown Listings

NOTES

Featured Home Anacortes Cliffside Cabin 66

Local Find

Spotlight

Molly Maguire

Remodel

Faith Ulate

Necessities Pantry Must-Haves

KP Metalworks

Online Exclusive

Publisher’s Letter

Contributors

Meet the Team

Letters to the Editor

112

Lasting Image

May 2022 3

Notes

What’s Online

INSTAGRAM

Photo by Madison Bay Photography

Online Exclusive

@tac_tile was started in 2015 as a way to make a mark on my community through art and tile. I create unique handmade tiles that are intended to inspire and reflect the beauty of nature that surrounds us. Read more in the full article by Amy Popelka, photos by Madison Bay Photography. Tile installation by Rob Rocks Tile & Stone Remodel by @bellinghambaybuilders

Q&A WITH MADISON MCKAY, LOCAL MARINE BIOLOGIST Courtesy of Spring Creek Heritage Farms

“I am most passionate about making research and marine science accessible, fun, and understandable. I love doing research and being out in the field, but it is so much more fulfilling knowing your work is being shared with others.” To read more about McKay and her work in the field (and on social media), visit us online at bellinghamalive.com.

EVENTS CALENDAR Be sure to check out our events calendar. If you have an event that you would like our readers to know about, bellinghamalive.com offers an events calendar where viewers can search by day, venue, event type, or city. Go to bellinghamalive.com/events and submit your event today. Once your event has been approved by our editorial staff, it is live.

Spring Creek Heritage Farms is a small, family-run farm local to Bellingham, and they specialize sustainability and chicken preservation. Every bird is treated with the utmost kindness, respect, and care. Read more about it in the full article by Cocoa Laney. Link in bio!

BE IN THE KNOW Sign up for our free entertainment e-newsletter to get the latest on upcoming events and more! bellinghamalive.com

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FOOD

EATS

REFRESHMENTS

Two Restaurants SO MANY CHOICES!

theskagit.com • On I-5 at Exit 236 • 877-275-2448 CASINO•RESORT

Notes

Publisher’s Letter

Celebrating 150 Issues

Photo by Diane Padys Photography

PRING IS HERE and there is so much to celebrate! The state has lifted its mask mandate so our local businesses can be back to prepandemic norms, events are starting to gear up again at full capacity, and our Canadian neighbors are welcoming us without testing to and from. All in all, a GREAT start as we head into the summer months and regain our everyday lives with family and friends. It has been a long road and so many have suffered, we need to remind ourselves to be grateful if we escaped the heartache so many have endured. Here at K&L Media we are celebrating as well. This issue marks our 150th print run! It is hard to believe that 13 years ago we came into this wonderful community and you opened your arms to us and embraced what could be. Many thought we were crazy (and I at times knew I was!). Since conception we have launched various publications near and far and have won national awards for design and editorial. Recent studies show print is once again on the rise as we look for ways to engage with our local communities and disconnect from our cell phones and computers. We are seeing this trend with our subscriptions over the past two years. Our readership grew 23% during the pandemic as you, our readers, needed to feel connected to our communities. Bellingham Alive strives hard every issue to be upbeat and uplifting, while giving you current, relevant content. As we continue to grow, we hope to bring you along with us, keeping

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you (our readers) in mind. If there is something you’d like to see, or you have a something you’d like to say, please reach out! Your comments keep us going and lets us know we’re doing a good job. You can reach us by emailing editor@bellinghamalive.com. In this issue we celebrate “Home Grown,” a look at various agricultural products that are grown here regionally and reach households locally and around the U.S. We are surrounded by such beauty, and behind that beauty lies families and businesses that for years have been making a mark on our local economy. See p. 44 to discover or rediscover these valuable businesses — and you may find some recipes to enjoy along the way. As events continue to make their way back into our lives, we celebrate this with Couture Weddings and Events starting on p. 89. Take a look and find event planning ideas and special weddings that took place over the pandemic; they were each unique in their own way. We are excited to bring back our events calendar to help keep you in the know with happenings around the North Sound starting on p. 30! For more events go to our online events calendar located at bellinghamalive.com. Thank you for your support and as always, ENJOY!

LISA KARLBERG Publisher

If you’ve had Maytag on your mind, May is your month to make it a reality. Talk with your local awardwinning appliance experts about how much you can save on Maytag appliances this month.

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Notes Contributors Dave Brogan From elaborate blanket forts to high-performance homes, Dave has enjoyed the process of building spaces to inhabit since he was a kid. His love of building and the natural world led him to start Bellingham Bay Builders (BBB), a workers’ cooperative focused on sustainable construction. After a busy work season at BBB, and with time for relaxation, you will find Dave outside with friends and family.  p. 62

VISIT OUR WEBSITE FOR OUR MENU, TAKE-OUT, AND DELIVERY! HOURS: MON - FRI 11AM - 5PM

Mark’s love for culinary began at the age of 15, when he had his first job in the service industry. Since then, Mark has worked as a chef, restaurant manager, and almost every other position you could think of in the restaurant industry. He now works as the executive chef for Chuckanut Manor Seafood & Grill.  p. 80

THESANDWICHODYSSEY.COM (360) 738-6919

Emma Radosevich As a child, Emma developed a love of literature by reading chapter books with her dad; she made sure he got every character’s voice just right. She still appreciates a great narrator. Emma is a Collection Development Librarian for Whatcom County Library System, where she gets to work with fellow book lovers. When she’s not working, she likes walking on Bellingham trails while listening to an audiobook or NPR podcast.  p. 19

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Kolby LaBree Kolby LaBree is owner/operator of Bellinghistory Tours with the Good Time Girls, purveyors of guided walking tours and other historical edutainment in Bellingham since 2011. The Good Time Girls are available year-round for private tours and virtual events. See Bellinghistory.com for current offerings!  p. 19

Photo by Bella Coronado

Mark Schultz

A sportier utility vehicle. The sports car for five, updated with a more athletic aesthetic. Sharper, more muscular proportions. A sportier, instantly recognizable flyline. The powerful roar of a turbocharged V6. It’s a package that proves design and functionality are a winning combination.

Experience the Cayenne Turbo Coupe.

Porsche Bellingham 2200 Iowa Street Bellingham, WA 98229 Tel: (360) 734-5230 www.porschebellingham.com ©2022 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times. European model shown. Some options may not be available in the U.S.

Meet the Team

Photo by Bella Coronado

Notes

PUBLICATIONS Bellingham Alive NSL Guestbook Welcome Newcomers Guide

PRESIDENT/PUBLISHER Lisa Karlberg

EDITOR IN CHIEF Cocoa Laney

ART DIRECTOR Dean Davidson

ACCOUNT EXECUTIVES

Michael Roe What is your role at the magazine and how long have you been with K & L Media? I have been with K&L Media since January 2022. My role in business development is to find and develop relationships with local businesses, and to create marketing strategies that help them share their services with our readers.

What is your background? Born and raised in Bellingham, I have been in sales and marketing for more than a decade. I have worked with local family-owned businesses as well as large corporations to develop and implement sales strategies that fit the everchanging business landscape.

What is your favorite part of working for a regional lifestyle magazine? I love Bellingham and it feels great to be a part of a magazine that helps shine a spotlight on all of the local gems that we have here in the Pacific Northwest. I have been a fan of Bellingham Alive for years and so it is a joy to get to now work with such a great publication.

What are some of your hobbies? Making music is my biggest passion. I have been playing guitar and producing music since I was a teenager. I also enjoy watching standup comedy and cooking plant-based recipes with my fiancée (see the recipes on Instagram at @theplantbasedcouple). 

Kristy Gessner | Michael Roe Mia Sperandeo

GRAPHIC DESIGNER Mariah Currey

EDITORIAL/MARKETING COORDINATOR Anelyse Bohlke

MARKETING/OFFICE ASSISTANT Taylor Poulos

CONTRIBUTORS Daisy Anderson of Wanderful Vows Bellewood Distilling Sheila Carson Photography Alauna Cliffton Community Food Co-Op Satya Curcio Photography Anna Joy Photography Alicia Konga Photography Kolby LaBree | Emma Radosevich The Sangha Family | Mark Schultz Faith Ulate | Sophie Williams

EDITORIAL ASSISTANTS Jilly Greco | Brianna Poulos Brendan Prior

PHOTOGRAPHY ASSISTANT Bella Coronado

OFFICE MANAGEMENT Jenn Miranda

CORPORATE OFFICE K & L Media, Inc. 432 W. Bakerview Road, Suite 101 Bellingham, WA 98226

INQUIRIES & SUBSCRIPTIONS info@bellinghamalive.com bellinghamalive.com, 360.483.4576 x4

COVER Photo by Katheryn Moran Photography

BellinghamAlive.com

Letters to the Editor

APRIL 2022 DISPLAY UNTIL APRIL 30 $3.99 US • $4.99 CAN

I received the Bellingham Alive magazine in the mail yesterday. Thank you very much for the piece in the Prosser section. I appreciate it very much. The rest of the magazine is very well put together and you should be proud of it.

I’m so thankful that they lifted the border restrictions and we can come to Bellingham again, I love your magazine and have missed it badly! I made your office one of my first stops now that I can come again! Treasured information!

— Dawn Beals. PacaPoo LLC, Prosser

— Lyn Watson, B.C., Canada

I’m so excited to be able to visit Whatcom County regularly again! We couldn’t wait to come collect all the issues we’ve missed!

Accomplice Mount Baker Theatre 95th Birthday David Falk Design

Bellingham Alive welcomes comments and feedback for our Letters to the Editor section. We’d love to hear what you have to say and are open to story ideas about the people, places, and happenings in the North Sound (Whatcom, Skagit, San Juan counties). Let us know what you like, and what you’d like to see in the magazine! Contact our editor at editor@bellinghamalive.com.

Notes

— Margaret Bryce, B.C., Canada

Editor’s note: We’re honored to be among the first stops for our Canadian readers returning to Bellingham — we’ve missed you all!

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May 2022 11

cancer care unique as you Expert clinicians, the latest technology and personalized care.

peacehealth.org/st-joseph-cancer

Q&A: Tom Crestodina 20 North Sound Baykeeper 22

Photo by Katheryn Moran Photography

Spotlight: Rena Priest 24

Community

Goat Boat Farm

Life

14 May 2022 13

Life

Community

Try It (At Least) Once: Baby Goat Yoga Goat Boat Farm WRITTEN BY COCOA LANEY PHOTOGRAPHED BY KATHERYN MORAN PHOTOGRAPHY

MAGINE IT NOW: You’re holding a yoga pose in

a serene pasture, surrounded by lush greenery and a babbling creek. The rest of the class is focused on their own meditation and posture — until a goat runs across someone’s lap, or jumps on your shoulder. This is what yoga is like at Goat Boat Farm: scenic, non-traditional, sometimes absurd, and above all, a heck of a good time. “We used to joke it was like a goat massage because you lay on the ground and the goats just jump on you,” says Owner Nicole Schierberl . “It’s so much fun — like way more than you would ever expect.” Situated just south of Lake Whatcom, Goat Boat Farm is a 15-acre homestead owned by Nicole Schierberl and her husband Jon Paulson. When the property came up for sale in 2014, they decided to make longtime farming ambitions a reality — only to discover that the land had been left in a state of disarray. An overgrowth of blackberry bushes led Sheirberl and Jon Paulson to a unique solution: goats. Even though they

BellinghamAlive.com

had never previously owned livestock, the couple purchased four of them (and fell in love with each one). “Molly — she died last year, so I still get all sad — she was our mom goat, and she was the best. She was like a dog,” Schierberl says. “Every goat we have now, she’s either their great-grandma or great-great-grandma.” In 2017, Schierberl teamed up with a local yoga teacher to offer classes on the property. She was blown away by the response; after all, it’s hard not to make memories when you’re holding warrior II amid a herd of furry new friends. Schierberl says participants would regularly cry in class, whether that be from a feeling of connection or pure, oldfashioned happiness. Baby goat yoga went on hiatus during the COVID-19 pandemic, but Schierberl has plans to bring it back (with a slightly more limited class size) in the summer of 2022. To experience the goats sans yoga, Goat Boat will also offer “meet-and-greets” in which visitors can explore the property, lounge by the creek, collect eggs, and (of course) play with the eponymous baby goats. Visitors can also pick flowers during their meet-and-greet, and each goat yoga participant is sent home with a bouquet. These sustainably grown blooms — another Goat Boat specialty — are available for purchase at the Sudden Valley Market and Bellingham Co-Op from April through October. Beyond goats and flowers, Goat Boat also offers pastureraised pork and hand-crafted jewelry. Schierberl was inspired to take metalsmith classes after rewiring her home left her with an abundance of copper. Now, her elegant designs (made from copper or sterling silver) can be purchased via the Goat Boat Farm website. “I always joke that it’s my winter sanity work,” Schierberl says. “It keeps me busy in the winter and gives me a creative outlet. And then flowers and farming and hosting events and whatnot is more spring and summer.” For the full Goat Boat experience, yoga and meet-andgreets can both be booked through Airbnb. Baby goat yoga is open to experienced yogis, newcomers, and anyone in need of a serotonin boost — because, if you ask Schierberl, a surprising amount of joy shines through when the pretense of seriousness is broken. Bellingham, goatboatfarm.com  May 2022 15

Life

Heard Around the Sound

Cleaning Every Washed-Up Pound on the Puget Sound Pavati Ocean Pickup

Photos by Kyla Graham

You Better BeLEAF It The Opening of Quantum Leaf

F YOU’RE ON the hunt for a fresh

vegan restaurant in town, look no further than Quantum Leaf. This fully vegan, gluten-free, and alcohol-free restaurant is located on State Street and is paving the way for a more allergy-friendly dining experience. Co-Owner and Head Chef Kyla Graham wanted to open a restaurant that could provide a comfortable environment for everyone. Graham has Crohn’s Disease, so she knows firsthand how hard it can be to find accessible, safe, delicious food. Graham and her partner, Co-Owner Xander Terrell, first opened a vegan bakery in the Bellingham Granary Building called SconeGrown in May 2021, and they saw just how high the demand was for vegan and gluten-free food. When they first opened, the SconeGrown menu was 30% gluten-free, and now it is close to 90%.

What’s In Season This Summer?

BellinghamAlive.com

The need for a fully vegan and gluten-free restaurant became quickly apparent, so that’s when Graham and Terrell decided to open Quantum Leaf. “I just wanted to provide a safe space for people who don’t drink, people with allergies, that type of thing, because there’s no other fully gluten-free restaurants in town,” says Graham. The charming restaurant space is styled with matching thrifted furniture sets, an abundance of plants, a beautiful wooden bar, and an assortment of pigshaped cutting boards adorned on the wall. Graham hopes to eventually host events or have live music in the space. With the goal to provide everyone with healthy, safe, tasty food, Quantum Leaf is breaking ground for the fully allergen-friendly dining scene. 1149 N. State St., Bellingham, quantumleafbellingham.com JILLY GRECO

INCE 2020, PAVATI Ocean

Pickup has cleaned up more than 31,000 pounds of trash, which — to put it in perspective — is equivalent to the weight of 52 sailboats. In addition to Bellingham, the program also has teams working in Maine and the Philippines. For Founder Greg Dayley, everything started in Hawaii, where he saw something disheartening: a turtle with trash stuck to its fin. In response, he began Pavati Ocean Pickup with the initial goal of cleaning up 1,000 pounds of trash on beaches back home. What started as a “pandemic project” has now grown into a daily operation that has crews picking up hundreds of pounds of trash every week. Sponsors pledge $1 per pound of trash cleaned, and every pound is photographed and tracked to provide full transparency for donors. The trash found by Pavati Ocean Pickup doesn’t always originate from the North Sound community — Dayley has found bottles that originated from as far away as Japan. Dayley also has two separate environmentally-oriented businesses: SeaBar (a shampoo company) and Trashy Greetings (a greeting card company). In regards to both his businesses and the environment as a whole, he stresses that consumers should rethink the disposable economy — and, rather than buying disposable goods, try to purchase products that don’t require recycling in the first place. BRENDAN PRIOR

Berries

Fresh Herbs

Raspberries, strawberries, and blueberries are in season from June until August, meaning it will soon be the perfect time to toss a handful in your summer salad or whip up a homemade jam (check out p. 46 for our recipe!).

If you’ve been wanting to try your hand at homemade pesto, you’ll soon have your chance. Warm-weather herbs such as basil give us just another reason to look forward to summer.

ENTER-TO-WIN Monthly Giveaway

Photo by Bella Coronado

E T

A Mystifying Escape LockBreaker Escapes

ACH MONTH, WE give you the opportunity to win a prize from local merchants. You can enter once per day on bellinghamalive.com. A winner will be chosen by random draw, and notified via email and/or phone. It’s our way of saying thank you for your support and for continuing to help encourage shopping and dining local. Below is the EnterTo-Win prize for this month.

$50

RAVEL THROUGH TIME to attend a 19th-century carnival and

experience the thrilling mystery of a night gone wrong. Based on Edgar Allen Poe’s short story “The Cask of Amontillado,” you will find yourself amidst a riveting plot of revenge and betrayal, locked in a wine cellar that you must escape. At LockBreaker Escapes, their newest room is a medieval time capsule. The faux brick walls, shelves lined with wine bottles, and the smell of fermented grapes only add to the authentic feel of the intricate puzzle. Owner John Froehner says, “My favorite part is when [visitors] walk into this room. They go in and it’s usually some form of, ‘Ooh and ah.’ It’s a lot of fun.” The new attraction opened the last weekend in February and according to Froehner, they are already busy with visitors excited to solve new puzzles. “This is a unique, fun way to spend an evening or afternoon with your friends and family. It’s perfect for date nights,” says Froehner. The escape room’s difficulty can be adjusted to easy, medium, or hard, which makes it a perfect family-friendly activity for players of all ages. LockBreaker plans to add an additional escape room soon and this one will be based on local history. The story will transport players to the Golden Age of the 30s, trapping them in a broken-down elevator during the grand opening of the historic Bellingham Hotel. “Both of the rooms are unique in that we’ve made alterations for our own design and storyline purposes specifically. You won’t find these exact two anywhere in the world,” says Froehner. Visit LockBreaker Escapes online to book your own adventure. 1208 Bay St., Bellingham, 360.656.6887, lockbreakerescapes.com BRIANNA POULOS

Skagit’s Own Fish Market Do Your Part to Support the Pickford’s Expansion

HE PICKFORD FILM Center (PFC)

is planning to expand to a second location — and they need the community’s help to do it. Its new theater will be located at 105 Grand St., less than a block from the flagship Bay Street location, and feature two 70-seat cinemas and one 20-seat cinema. Following the pandemic-related closure of the single-screen Limelight Cinema, the PFC has emphasized a need for additional space in order to best serve the community. If you’d like to support the growth of arts, education, and culture in Whatcom County, consider making a donation to the expansion campaign at pickfordfilmcenter.org. COCOA LANEY

Peppers

Sweet Onions

Stone Fruits

Heat-loving peppers thrive during the summer — yes, even in the Pacific Northwest. However, our peppers don’t have the same kick as those grown in sunnier climates.

Onions harvested in the summertime are less pungent and slightly sweet in flavor. Their delicate nature means you can use them raw in salads, guacamole, and other seasonal dishes.

Fruits such as cherries, plums, nectarines, and peaches are at their peak sweetness in the summer. Fun fact: Did you know that nectarines and peaches can be used interchangeably in cooking?

May 2022 17

Life

Community

Schuh Farms, Mount Vernon

The Genuine Soul in the Soil Genuine Skagit Valley WRITTEN BY BRENDAN PRIOR | PHOTOS COURTESY OF GENUINE SKAGIT VALLEY

ETWEEN ITS SPRAWLING river and luscious,

lucrative farmland, Skagit Valley is famous for its farming and flowers. The Genuine Skagit Valley program, established in 2013, was born out of a desire to increase knowledge of the unique agricultural heritage that resides in this Northwestern Washington soil. “I would say the quality of the crops and the farm goods that come from this region are some of the best in the world,” Genuine Skagit Valley Director Blake Vanfield says. “And I feel very fortunate to have a job to help share that story and share that information.” Vanfield has worked with Genuine Skagit Valley for three years now, but has been in the farming and agriculture scene for close to 15 years. She has always been involved with her community in one way or another; for example, she previously ran a cooking school and has even helped start up a farmers market. Now, she and her team help to spread awareness of Skagit Valley-produced agricultural products. Vanfield notes that Skagit soil quality is within the top 2% globally, and the region grows more than 80 commercial crops. “We have the Genuine Skagit Valley certification mark, and that denotes the origin of where [a product] is grown,” Vanfield says. “Just look for that and you’ll be eating something pretty good.” Another facet of Genuine Skagit Valley is promoting annual festivals, such as the Daffodil Festival in March 18

BellinghamAlive.com

or the Tulip Festival in April. The Tulip Festival is one of the community’s main economic drivers, bringing in $60 million annually. In July and August, visitors can come to Skagit Valley for their annual Farmstand Fresh event. While the Tulip and Daffodil Festival are about creating a floral utopia for your eyes, Farmstand Fresh is all about giving your tastebuds new takes on familiar favorites. This allows visitors to get a full taste of what grows in Skagit Valley soil, and it may be the gateway to finding a new go-to farmstand for all your delectable needs. Even back in early 2020, when the global pandemic hit right before the Tulip Festival, Genuine Skagit Valley worked in coalition with the farmers and Skagit community to adapt. “I was so impressed with our farming operations, who quickly turned and pivoted to sell fresh flowers, to take everything online, to be able to offer photo tours and virtual tours,” Vanfield says. “Within our business community, and also our agricultural community, they did a really, really great job.” Considering that 95% of the table beet seeds and 75% of the spinach seeds used in the United States are grown in Skagit Valley, the area’s farming community is as lively as their tulip industry. Thanks in part to Genuine Skagit Valley, the region’s recognition should only continue to grow in the coming years. genuineskagitvalley.com 

Book Notes

Life

Literary Events

Book Reviews WRITTEN BY EMMA RADOSEVICH

AT THE COMMUNITY pool, obsessive lap swimmers adhere to a

The Swimmers by Julie Otsuka

strict, unspoken social code. They stick to their lanes and keep an eye out for each other — especially Alice, who has been swimming laps here for 35 years. Her dementia doesn’t seem as big of a deal when she’s at the pool — in the water, she feels like herself again, and not just “another little old lady.” A mysterious crack appears in the bottom of the pool overnight. Is the crack dangerous? Will the pool have to close for repairs? Suddenly, nothing seems certain for this community of fanatics who thrive on routine. The first half is narrated by the swimmers themselves, a collective “we”; the second half is addressed to Alice’s daughter. In under 200 pages, Julie Otsuka has written a short novel, nearly a novella, that is lovely and surprisingly tender. “The Swimmers” is a book about memory, habits, and how a little social collapse can bring strangers together before it forces them apart again. IF EDITH WHARTON wrote Ethan Frome in 1986, it might look

Very Cold People by Sarah Manguso

like “Very Cold People.” Also set in a fictional Massachusetts town, Sarah Manguso’s first novel is a pithy coming-of-age story with a bleak outlook. Ruthie doesn’t know why her non-WASP family lives in Waitsfield — they can’t afford it and they don’t fit in. Her parents are skinflint and emotionally withholding; they make Ruthie regift her birthday presents to other girls. Family secrets, sexual violence, and the exhaustion of hovering above the poverty line are background noise. This is a book to read for prose, not plot. Sarah Manguso is a poet, and she writes in passages that are less vignette and more snippet. Ruthie’s observations are uncomfortably astute and gave me visceral middle school flashbacks. “Very Cold People” captures one of the more horrific aspects of childhood: the claustrophobia of being too young to escape your circumstances. Highly recommended for readers who appreciate realism.

May 14, 10 a.m.

Friends of the Deming Library Spring Plant Sale

Deming Library 5044 Mt. Baker Hwy., Deming 360.592.2422, wcls.org

Take part in this annual plant sale to fund library programs and building maintenance at the Deming Library. While you’re there, make sure to check out a book or two to bring home — your support helps both your spring garden and local library blossom.

May 26, 7 p.m.

Chuckanut Radio Hour Featuring Stacy D. Flood

FireHouse Arts and Events Center 1314 Harris Ave., Bellingham 360.305.9858 firehouseperformingarts.com

Catch Stacy D. Flood, playwright and author of “The Salt Fields,” and novelist Julie Trimingham at Bellingham’s very own variety show. “The Salt Fields” is Flood’s debut novella, and Julie Trimingham is the writer of the novella “Mockingbird” and fictional travelogue “Way Elsewhere.” Americana group Cape Flattery will also be present as a musical guest.

This Month in Bellinghistory WRITTEN BY KOLBY LABREE OF BELLINGHISTORY TOURS WITH THE GOOD TIME GIRLS

May 4, 1922

May 6, 1906

May 17, 1904

May 18, 1906

The Herald announced the Tulip Festival, with the crowning of the Tulip Queen. A parade featuring 5,000 people and 100 floats was scheduled for the following day. This was the predecessor of today’s Ski to Sea Festival.

Elmer J. Katayama, the first Japanese baby born in Bellingham, was christened at the family home. His father Kauichi worked with the Bellingham Bay Oyster Company.

The schoolhouse in North Bellingham was closed on account of an epidemic of scarlet fever. 10 children were reported to be suffering from this disease.

The Jewish population of Bellingham purchased the old Congregational church on F Street between 14th and 15th Streets for their services.

May 2022 19

Life

Q&A

A Father’s Depiction of Life at Sea Tom Crestodina WRITTEN BY COCOA LANEY | IMAGES COURTESY OF TOM CRESTODINA

Let’s start off by hearing about your career as a fisherman. How long have you been in the industry? I came to the Pacific Northwest in my 20s from the Midwest, where I grew up, and I had really no experience with boats or the ocean. I was living in Seattle when I went to work in a small boatyard as a laborer. After a year there, I started night school for marine engineering at the Seattle Maritime Academy. About the time I was set to graduate, an incredibly lovely wooden fishing boat came into the yard to do their prep work for the summer salmon season in Southeast Alaska. It turned out that there was an opening in the crew, which hadn’t happened for them in a long time. I jumped at the chance to go with them. I have fished almost every salmon season since then, more than 20 years.

the market for salmon boomed, and Ania and I reluctantly decided that I should go back for the summer. While I was away for those three months, I missed my family — and, of course, my child — so much that it was like physical pain. I decided to make a cutaway drawing like the ones in the children’s books that I had loved as child, but this time to show my boy where I was and what I was doing. Other fishermen were very excited about the first ones I made, and I decided to do more. Over time, people in other sectors of the marine industry became interested in what I was doing. They wanted something to show their own families and friends what their lives at sea were like.

What inspired your signature boat cutaways?

Your work is extremely intricate, especially in terms of the cutaways. For me, they feel fantastical and lived-in all at once. How do you choose what kinds of details to include in your drawings?

After I started fishing, I started spending my winters in Europe and I met my wife Ania there in 2006. When our first son was born in 2008, I gave up fishing for a couple of years to be with my family. When he was two years old,

My drawing process is that I do a lot of cross-hatch shading, which is a very slow way to draw. As a result, I am always looking very closely at my shading lines, and it gives me a lot of time to dream and think and plan out what I am going

BellinghamAlive.com

to do in the picture. When I make characters, I like to put them in interactions or poses that suggest that some kind of story is playing out, but I like to leave it so that the viewer is speculating about who they are and what they are doing. I also really love to include little jokes and things for people in the industry. I drew one of my fishing boats with the kind of hideous galley curtains on the windows that everyone has seen at one time or another. I have drawn socks and towels hanging on clotheslines in engine rooms because, as every fisherman knows, the engine room is the warmest, driest place on the boat.

I understand you have a children’s book coming out soon. Tell me more about it! I have been working on that for a long time! It was proposed to me by Sasquatch Books three years ago, but it was postponed for various reasons and now it will come out in November of this year. The title is “Working Boats - A Look Inside Ten Amazing Watercraft.” It’s partly a collection of my work boat cutaways, but there are also exploded views and marine engineering and safety education for kids. It’s available for preorder now from local booksellers like Village Books in Bellingham, and also nationally from the big box stores and Amazon. I also exhibit my work and sell shirts with my art at the Bellingham Dockside Market every other week, which helps keep me in contact with all the great fishing people as well as the larger community of Bellingham. It reminds me how lucky we are to be a part of this community. Bellingham, thescow.bigcartel.com  May 2022 21

Life

Game Changer

The Many Roles of the North Sound Baykeeper Eleanor Hines WRITTEN BY COCOA LANEY | PHOTOGRAPHED BY BELLA CORONADO

S NORTH SOUND Baykeeper at RE Sources,

Eleanor Hines has a variety of responsibilities — but maintaining “fishable, drinkable, swimmable water for everyone” is at the top of the list. She and her team are part of the Waterkeeper Alliance, and their role is to protect and restore habitats within the central Salish Sea. “More generally, I review technical comments to make sure that water quantity and quality are being protected through development or regulations or policy,” Hines says. “And then we also do a bunch of community science.” Baykeeping isn’t exactly a desk job. Whether Hines is conversing with the public, collecting data on her kayak, or surveying beaches with volunteers, there’s always a reason to get out of the office. That said, she notes that the best part is the impact she and her team make within the community. “It’s not necessarily about me doing all the work by myself,” Hines says. “It’s about engaging the community and making sure that they have the tools that they need.” Hines trains volunteer community scientists through the North Sound Stewards program, and she and her team also lead a network of volunteers in monitoring potential pollution via a crowdsourced data-gathering app called Water Reporter. In addition, she reviews and disseminates key information from complex technical documents to the general public, namely in regards to legacy contamination sites. In a recent example, the RG Haley contamination site along Bellingham Bay was up for public comment at the time of our interview. Hines’ team helped to lead virtual and in-person tours of the site so the public could learn more about the cleanup process, how to make public comments, and what kinds of comments might be most meaningful. As cleanup continues, Hines says that the community has plenty to look forward to. Areas of the Bellingham 22

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waterfront that have been off-limits for more than a century will be accessible to the public in the coming years. “It’s all of our waterfront,” Hines says. “We all want to know what’s happening and have our voices heard in that process.” If you’re wondering how to get involved in making our waters accessible to all, Hines recommends looking to a trusted local organization such as RE Sources, which has been doing this work for 40 years. Community members can sign up to receive monthly newsletters, event info, volunteer opportunities, and action alerts. “We try to be a resource for the community so that folks can come to us with questions,” Hines says. “We do some of the heavy lifting so that community members can get the information and take action.” Secondly, Hines encourages people to focus their attention on both individual actions and the larger system at hand. “For example, when you go to the grocery store and say you want to reduce single use plastics, and they automatically give you a plastic bag, is that really your fault? Not necessarily,” Hines says. “That’s why we try to make change by passing ordinances — so that we can all help each other out to do the right thing to protect the Salish Sea.” For those interested in hands-on work, RE Sources’ community science program offers volunteer opportunities for a variety of skill sets. Whether it’s through collecting data, taking photos, or even advocating for better policies, the program offers a variety of ways to make a difference. “I really fell in love with this community, because there are so many people that are so engaged,” Hines says. “[People] are willing and able to step up and do something about it to make sure that their community is protected — and future generations are also going to be able to enjoy it too.” 2309 Meridian St., Bellingham, 360.733.8307, re-sources.org 

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San Juan Community Theatre presents

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Whatcom Art Market Open Daily 11 - 6

1103 - 11th Street • Fairhaven 360-738-8564 whatcomartmarket.org

Life

Spotlight

Reflections and Celebrations: The Poems of Rena Priest WRITTEN BY COCOA LANEY | PHOTO BY LELA CHILDS

“Sublime Subliminal” is particularly noteworthy for its playful use of language, incorporating phrases ranging from Latin proverbs to contemporary slang. 24

BellinghamAlive.com

HENEVER RENA PRIEST

leaves her home state of Washington, she carries her love for the region’s coastline with her. “I actually have a book coming out about beaches in May,” she says. “I visited more than 29 beaches, from Semiahmoo all the way down to Coos Bay, Oregon, and wrote about all of these different, beautiful nuances and details.” “Northwest Know-How: Beaches” was officially released on May 3, 2022. This “celebratory guide” to the PNW coast is one among many projects Priest has undertaken as poet laureate of Washington state. Priest’s term as poet laureate runs from April 14, 2021, to March 31, 2023, and as a member of the Lhaq’temish (Lummi) Tribe, she is the first-ever Indigenous poet to be awarded the title. Her writing is observant, vivid, oft-humorous, and — especially in the case of her

newest work — deeply rooted in the ecology and culture of the Pacific Northwest.

Previous Collections “Northwest Know-How: Beaches” is Priest’s third book, and it is preceded by two poetry collections, “Patriarchy Blues” (2017) and “Sublime Subliminal” (2018). Her poems don’t shy away from life’s complexities, and she offers cleareyed observations on subjects ranging from gender politics to her own Native identity. Even so, these themes are conveyed through musical wordplay, clever imagery, and an unwaveringly keen sense of wit. “Sublime Subliminal” is particularly noteworthy for its playful use of language, incorporating phrases ranging from Latin proverbs to contemporary slang. Priest notes that the collection was inspired by Arizona poet Jim Simmerman’s “20 Little Poetry

Pet Food Subscriptions

“Northwest Know-How: Beaches” was

officially released on May 3, 2022. This “celebratory guide” to the PNW coast is one among many projects Priest has undertaken as poet laureate of Washington state.

Projects,” an invented form that lends itself particularly well to playfulness. “‘Sublime Subliminal’ was really an intentional effort to bring a feeling of celebration — and celebration of language — back into my work,” she says. The thought of picking up a poetry book might be intimidating to some, but Priest wants people to know that the medium doesn’t always have to be serious. “You want your craft to be really good, but also, I go to it for play,” Priest says. “I go to it to understand things about the world, and about myself, to make playful comments on the world, and just bring some levity into my life. And also to address things that bother me sometimes, or that I feel like need more attention out in the world.”

Poetry and Integrity Even when dealing with darker topics, Priest’s craft is ultimately rooted in joy. The inability to express one’s thoughts often leads to anxiety and sadness — but she says making art can be an antidote. “I think that a creative practice is really good for maintaining happiness,” she says. “Because when you really get down to the root of your being, there’s joy there, right? To be alive and to be human is a joyful thing at its root.” Priest also uses her poetry to challenge audience expectations, namely in regards to how she expresses her own Indigenous identity. “It’s as though there are other people legitimizing your identity based on what you write, and I think that’s really unfair,” she says. “I work against that simply by always trying to be true to my own voice.”

With that said, Priest notes that her newest work is directly tied to her culture and heritage. Living in her home region has prompted thoughts about the Pacific Northwest in relation to the climate crisis, as well as her own daughter’s future here. “The work I’m doing now really celebrates this region, and the natural beauty of the region, while also reflecting on how my tribal community has been impacted by changes over the years and loss of the fishery,” Priest says.

F YOU’VE EVER had

meal kits mailed to your door, you understand how convenient (and game changing) it can be to have yummy, readyto-eat meals without the hassle of going to the grocery store. Similar to businesses like HelloFresh or Blue Apron, these companies offer personalized, healthy meals custom-made for your pets.

Nom Nom With the assistance of boardcertified veterinary nutritionists, Nom Nom offers delivery of healthy meals formulated to improve cat and dog nutrition. All food is sustainably sourced from the United States and is chock-full of important nutrients.

On Community

The Farmer’s Dog

Priest has several goals going into her second year as poet laureate, including putting together an anthology about salmon. As ambassador for the state’s thriving poetry community, her first year was a whirlwind of interviews, readings, workshops, and other events. “Washington state is just really rich with poetry; we’re very lucky. But Bellingham in particular, coming from here and knowing most of the poets in this area, I just feel like we all are very supportive of one another’s work,” Priest says. “We like to celebrate each other’s work and to celebrate poetry together.” This celebration extends beyond the page; for example, another of Priest’s term goals is to place poem placards in parks alongside historical and scientific markers. No matter the setting, her poems shine when experienced communally. “I think that there’s a way that poetry connects people. It’s very special — it’s like a soul connection, but it’s not invasive in any way,” she says. “The way that it works is subtle. It’s gentle, but it’s deep and profound.”

All plans from The Farmer’s Dog are customized to fit your pet, right down to the name on the package! All food is freshlymade, never deep frozen, and delivered within days. With “human-grade food in humanfriendly packaging,” it’s never been easier to give your dog the meals they deserve.

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JustFoodForDogs Fine dining isn’t just a treat for you — your dogs can enjoy it too. JustFoodForDogs guarantees a change in canine eating habits within two weeks. Sample 15 fresh whole-food recipes from dishes like venison and squash to lamb and brown rice. ANELYSE BOHLKE

May 2022 25

Life

5 Faves

El Fuego For a sauce with a kick, grab a bottle of Pineapple Thai Sweet Pepper Sauce from El Fuego. They classify it as a “pourable pepper jelly” that provides an equal balance of heat and citrus, perfect for stir-fry, wings, or pizza.

FIVE FAVES

Locally Made Sauces WRITTEN BY JILLY GRECO

BellinghamAlive.com

Courtesy of El Fuego Sauce

Bellingham, elfuegosauce.com

Mukilteo Garden Quilt Tour

Northern Bell Farms You can never go wrong with a locally sourced, made-with-love sauce. Northern Bell Farms sells their tangy Signature BBQ Sauce to elevate all your backyard barbecuing. The sweet and smokey sauce is sure to leave your fingers a little sticky and your mouth watering. Bellingham,

6 Beautiful Gardens 100 Unique Quilts in Mukilteo, Washington

Saturday & Sunday July 16 & 17, 2022 11 am - 4 pm

360.410.8454, facebook.com/ northernbellfarms

3 Generations If you’re looking to broaden your syrup horizons, look no further than the Quince Syrup from the family-owned 3 Generations. This lesserknown fruit base makes for a delicious addition to any breakfast dish.

Tickets: $15 in Advance, $20 Days of Tour Visit our Website: MukilteoGardenandQuiltTour.org Partially funded by Lodging Tax and Community Support Grants from the City of Mukilteo.

Anacortes, 360.708.2332, 3generationsjam.com

Saturday & Sunday July 20 & 21, 2019 11 am - 4 pm

Funky’s Hot Sauce Factory Bored with traditional hot sauce? Funky’s Hot Sauce Factory has the fix for you. Their distinct branding and fun flavors, such as a sweet habanero sauce called Liquid Sunshine, make their sauce hard to miss and even harder to forget. Bellingham,

8 Beautiful Gardens 100 Unique Quilts in Mukilteo, Washington

funkyshotsaucefactory.com

Calypso Kitchen The Tamarind Sauce from Calypso Kitchen is a perfect catch-all sauce for all your cooking needs. This sweet and savory sauce is perfect for dipping, mixing, and garnishing all your favorite dishes. 4073 Hannegan Rd., Ste. B, Bellingham, 347.413.3983, calypso.kitchen

Tickets: $15 in Advance AMY $20 CLASSEN, Days of Tour

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Amy brings 15 years of extensive clinical Visit our Website: experience in esthetic treatments. Her skill and MukilteoGardenandQuiltTour.org deep understanding of skin care products and cosmeceuticals help to restore and maintain radiant healthy skin. Consultations are complementary. TO SCHEDULE:

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May 2022 27

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Photo by Julian Johnson

Events

A Conversation with Amy Tan

30 May 2022 29

Life

Top Picks

Courtesy of Ski to Sea

MAY

Photo by Julian Johnson

Ski to Sea

A Conversation with Amy Tan

CASCADIA INTERNATIONAL WOMEN’S FILM FESTIVAL May 12–15 in-person, May 19–30 online

A CONVERSATION WITH AMY TAN May 8, 3 p.m.

SKI TO SEA May 29, 7:30 a.m.

If you’re looking for an unforgettable Mother’s Day experience, join visionary author and National Book Award Winner Amy Tan in conversation at the Mount Baker Theatre. As the daughter of Chinese immigrants, Tan rejected her family’s career expectations and became an author instead. She’s penned six bestselling novels, including “The Joy Luck Club.” Mount Baker Theatre,

The inimitable Ski to Sea race kicks off with cross-country skiing, continues with biking, and closes with a kayak jaunt into Bellingham Bay. Participants can compete in teams of three to eight in this legendary multisport event, which proudly claims the title of “America’s original team relay race.” Bellingham, 360.746.8861, skitosea.com

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

LA CONNER GUITAR FESTIVAL 2022 May 13–15, 10 a.m.

BATTLE OF THE BANDS May 21, 7:30 p.m.

The CASCADIA International Women’s Film Festival was established for a reason: to celebrate films made by diverse, female-identifying directors. Approximately 30 films will be shown over the course of the event, and this year’s festival also includes a script studio workshop for aspiring writers. Pickford

Given that La Conner has a storied history when it comes to music and culture, it’s the perfect venue to celebrate the art of lutherie. World-class luthiers (or makers of string instruments) will be present with their creations alongside workshops, concerts, panels, presentations, and vendors during this action-packed weekend. Maple

The Jansen Art Center is hosting their first-ever Battle of the Bands, aimed specifically at groups with members under age 20. Three young bands will be chosen to perform their own original songs, and the winner receives $500 plus studio recording time. Come and watch the finalists perform live! Jansen Art Center,

Film Center, 1318 Bay St., Bellingham, 360.543.0149, cascadiafilmfest.org

Hall, 104 Commercial St., La Conner, laconnerguitarfestival.com

321 Front St., Lynden, 360.354.3600, jansenartcenter.org

WINE WALK May 13

NATE BARGATZE: THE RAINCHECK TOUR May 21, 7 p.m., 9:30 p.m.

FAIRHAVEN FESTIVAL May 29, 10 a.m.–5 p.m.

The Wine Walk is a delicious way to celebrate springtime in Bellingham. Attendees can redeem tasting tickets for wines of their choice, sample regional varietals in pop-up tasting rooms, and visit retailers offering special deals in honor of the event. Bring a group of friends and find a new favorite bottle! Downtown Bellingham Partnership, 114 W. Magnolia St., Ste. 504, Bellingham, 360.527.8710, downtownbellingham.com

BellinghamAlive.com

Southern-born Nate Bargatze is known for his clean and relatable material and has appeared on “The Tonight Show Starring Jimmy Fallon” a whopping ten times. With a critically acclaimed Netflix special under his belt, Bargatze will be performing his next set right here in Bellingham. Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com

Featuring a beer garden, live music, arts and crafts vendors, and countless food stands, the Fairhaven Festival is an event to look forward to. The festival is meant to celebrate people completing the Ski and Sea relay race, but everyone is invited — whether you’re a racer, a cheerleader, or just there to have a good time. Harris Ave. and 11th St., Bellingham, enjoyfairhaven.com

CASINOS

the spotlight on composers who have faced injustice. Mount Baker Theatre,

HERMAN’S HERMITS STARRING PETER NOONE May 6, 2022, 8 p.m.

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

Travel back to the ‘60s for one night as Peter Noone, lead singer of Herman’s Hermits, takes the stage at Tulalip Resort Casino. Originally from Manchester, England, this lifelong performer has done everything from soap operas to television series. Since his start with Herman’s Hermits at age 15, Noone has since recorded with legends like Graham Gouldman, Debby Boone, and David Bowie. Tulalip Resort Casino, 10200

LISTENER’S CHOICE May 1, 3–4:30 p.m.

Quil Ceda Blvd., Tulalip, 888.272.1111, tulalipresortcasino.com

BLUES POWER REVUE May 14, 5 p.m. This group of Tacoma locals combine to create a musical powerhouse, delighting their audiences with a wide range of tunes from the ‘60s and ‘70s. Blues Power Revue is composed of eight members who all work together to deliver live renditions of the hottest past R&B hits at a variety of events, from weddings to business functions. Tulalip Resort Casino, 10200 Quil Ceda Blvd., Tulalip, 888.272.1111, tulalipresortcasino.com

NITE WAVE May 14, 8 p.m. The ‘80s are making a comeback, with both fashion and music. Nite Wave is dedicated to performing new wave ‘80s music for audiences all over the state. While this group loves to play locally, they’ve also shared the stage with big names like Billy Idol, Tiffany, Jane Wiedlin of The Go-Go’s, and Clive Farrington of When in Rome. Stop by their concert to see one-of-akind covers of your favorite ‘80s artists including Prince, Duran Duran, and INXS. Tulalip Resort Casino, 10200 Quil Ceda Blvd., Tulalip, 888.272.1111, tulalipresortcasino.com

CLASSICAL HARMONY FROM DISCORD May 1, 3 p.m. With Bella Hristova on violin, Demarre McGill on flute, and Jessica Choe on piano, the Bellingham Symphony Orchestra returns with the May edition of Harmony from Discord. The concert series “celebrates music that transcends oppression” by shining

Life

Travel down to Everett this May to catch classical “fan favorites” as performed by the Everett Philharmonic Orchestra. This event’s lineup includes Aaron Copland’s “Fanfare for the Common Man” and “Appalachian Spring,” Wayne Barlow’s “A Winter’s Passed,” and Beethoven’s “Symphony No. 6.” Everett Civic Auditorium, 2415 Colby Ave., Everett, 425.585.8975, everettphil.org

Chris Botti

CELEBRATING IN SONG May 7–8, times vary

HALEY HEYNDERICKX May 19, 7 p.m.

This May, the Skagit Valley Chorale and the Skagit Symphony will unite to bring audiences on an emotional and triumphant musical journey. Featuring well-loved works by Gabriel Faure and Ludwig von Beethoven, Celebrating in Song is a showcase of choral masterworks that transcend the passage of time. McIntyre Hall,

Haley Heynderickx is known for heartfelt acoustic songs that blend elements of ‘60s and ‘70s folk music with jazz classics. Heynderickx’s debut album, “I Need to Start a Garden,” embodies a wide range of tones and topics, but her tenacity in the face of uncertainty is at the heart of the record. Mount Baker Theatre,

2501 E. College Way, Mount Vernon, 360.416.7727, mcintyrehall.org

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

CONCERTS

THE JAZZ PROJECT PRESENTS: CHICK COREA TRIBUTE May 22, 4–6:30 p.m.

THE HALLUCI NATION May 7, 9 p.m. The Halluci Nation, formerly known as A Tribe Called Red, make electronic music that audiences can groove to — and Native identity is at the core of their work. Their main goal is to impact how Indigenous people are seen through both music and collaborations with visual artists. On May 7, catch them at the Wild Buffalo for a fun yet profound night on the town. Wild Buffalo, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net

The third and final component of this jazz series pays tribute to the legendary Chick Corea. The first set features Duende Libre Trio, a “power trio” known for their albums “The Dance She Spoke,” “Drift,” and selftitled debut album. They’re followed by Jeffrey Gilliam playing piano renditions of Chick Corea’s “Children Songs”. The FireHouse Arts and Events Center, 1314 Harris Ave., Bellingham, jazzproject.org

CHRIS BOTTI May 27, 7:30 p.m.

DELTA SPIRIT May 12, 8:15 p.m. This high-powered rock quintet is back on the scene with “WhatIs There,” the group’s first album since 2014. After an extended break, Delta Spirit has reconvened to release an album that represents their journey so far as well as what’s to come. With friendship at the core of the band, Delta Spirit’s onstage chemistry is unforgettable. Wild Buffalo House of Music, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net

Chris Botti is a Grammy-winning musician who has mastered the trumpet across a variety genres — whether it’s rock, jazz, or pop, Botti is comfortable with it all. He’s shared the stage with musicians ranging from Paul Simon to Joni Mitchell, and this upcoming performance at the Mount Baker Theatre is sure to impress new and old fans alike. Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com

May 2022 31

Courtesy of Mount Baker Theatre

Events

Life

Events

THEATER

runners to stunning vistas of islands, the Salish Sea, and the Olympic Mountains.

RODGERS AND HAMMERSTEIN’S CINDERELLA May 13–15, 19–22, 26–29, times vary

San Juan Island National Historic Park, Friday Harbor, orcarunning.com

Rodgers and Hammerstein’s Cinderella is a musical fairy tale you likely already know and love — but a reworking of its original script gives the story a contemporary facelift. The updated version won nine Tony awards in 2013 and places its titular protagonist’s character — not just her beauty — at the forefront of the show. San Juan

RUN LIKE A GIRL May 14, 9 A.M.

Community Theatre, 100 2nd St., Friday Harbor, 360.378.3210, sjctheatre.org

Park, 107 N. Chuckanut Dr., Bellingham, runlikeagirlbellingham.org

IDIOM PLAYRIGHT INVITATIONAL: THE BLANK TO END ALL BLANKS May 20–21, 7:30–9:30 p.m. This two-night performance marks the retirement of a previously un-retired longstanding BLANK INVITATIONAL program with the iDiOM Theater. The show is described as “the final show of the Hergenhahn-Zhao reign with the appropriate amounts of weirdness, reverence, irreverence, levity, and rage.” It also includes new works by Glenn Hergenhahn-Zhao, Joan Harris, Raven Burnett, Krissa Woiwood, Tyler Detrick, and Solomon Olmstead. Sylvia Center for the Arts, 207 Prospect St., Bellingham, 360.305.3524, sylviacenterforthearts.org

HEALTH AND WELLNESS SUCIA ISLAND: RENDEZVOUS May 13–15 This weekend rendezvous combines trail running with some of Sucia Island’s most beautiful sights. Spanning 20 miles, this San Juan adventure is composed of up to 30 runners who will travel together and enjoy running, paddle sports, a kickoff party, and incredible views. Whether you’re interested in running, hiking, paddling, beach yoga, or just a scenic stroll, this event is for you. Sucia Island, 360.961.2457, aspireadventurerunning.com

SAN JUAN ISLAND HALF May 14, 8:45 a.m. According to Orca Running, this half marathon around San Juan Island is “easily the most scenic Orca Running race.” It kicks off at San Juan Island National Historic Park and ends at Jackson Beach, all the while treating 32

BellinghamAlive.com

Journey through Bellingham’s interurban trails during Run Like a Girl’s annual 10K and half marathon runs! Featuring aid stations every two miles, plus free post-race snacks and massages, this marathon will help to raise funds for the nonprofit Girls on the Run. Fairhaven

SPECIAL EVENTS HOMESKILLET 10TH ANNIVERSARY FUNDRAISER May 1, 10 a.m.–2 p.m. The Bellingham restaurant/institution Homeskillet will close its doors this summer — but they won’t be going out without a bang. You’re invited to Homeskillet’s 10th anniversary celebration to benefit Planned Parenthood and Whatcom Youth Pride. Homeskillet will be missed, but the eatery’s legacy will live on: Its owners plan to use the space for future creative ventures. Homeskillet, 521 Kentucky St., Bellingham, 360.488.2915, homeskilletsunnyland.com

INTERNATIONAL PERMACULTURE DAY TOUR AND PLANT SALE/SWAP May 1, 2–5 p.m. Grow your green thumb by celebrating International Permaculture day at Inspiration Farm. There’s plenty to see and do: Visitors can learn about the importance of permaculture systems, ask questions, tour the farm, and even shop the greenery on sale. Inspiration

Jansen Art Center, 100 5th St., Lynden, 360.354.3600, jansentartcenter.org

HANDMADE SPOON CARVING WORKSHOP May 7, 10 a.m.–3 p.m. Follow Ryan Johnson in this introductory carving class where participants will learn to make handmade wooden spoons using a knife, axe, saw, and gouge. Learn which tree species are best for wood carving and the step-by-step carving process. At the end of it, students will have a basic knowledge of wood carving and their very own handmade wooden spoon! The Chuckanut Center, 103 N. Chuckanut Dr., Bellingham, 470.236.8374, firecraftnw.com

WEED AND FEED 2022 May 14, 10 a.m.–1 p.m. If you’re not afraid of getting down in the dirt, the monthly Weed and Feed event provides the opportunity to learn new gardening strategies, meet fellow gardeners, and contribute to a beloved community garden. Each month focuses on a different element of gardening, allowing attendees to hone in a variety of skills. Chuckanut Center, 103 N. Chuckanut Dr., Bellingham, chuckanutcenter.org

MOUNT BAKER MOVIE PALACE SERIES: DO THE RIGHT THING May 18, 7 p.m. This classic 1989 film examines life in the Bedford-Stuyvesant district of Brooklyn, New York, particularly in regards to the racial and cultural divides present between its African American and Italian American residents. Director Spike Lee tackles issues of racism, bigotry, violence, and hatred in this critically-acclaimed movie that raked in 21 Oscar wins. Mount Baker Theatre,

Farm, 619 E. Laurel Rd., Bellingham, 360.319.2029, inspirationfarm.com

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

BEGINNING JEWELRY: ART OF THE EARRING May 3 and 10, 5:45–9 p.m.

VALLEY MADE MARKET May 22, 10 a.m.-4 p.m.

This two-day Jansen Art Center class is aimed at aspiring jewelers and lovers of shiny things alike. Under the guidance of Leah Meleski, participants learn how to transform materials such as wire and sheet metal into beautiful earrings. No matter how the final product turns out, the class is an opportunity to learn basic metalsmith knowledge (and have fun doing it).

If you’re looking to discover the region’s very best artisans and makers, Valley Made Market is the place to do it. Their pop-up markets are back for one Sunday per month during the spring 2022 season. You’re invited to shop alongside friends, enjoy live musical performances, and take in the scenery of the picturesque Skagit River. 501 Main St., Mount Vernon, valleymademarket.com

VISUAL ARTS IMAGES FROM THE ESTUARY BY KRIS EKSTRAND May 1–31 Kris Ekstrand is an Edison-based painter and printmaker whose work has been showcased at Skagit Valley College, Moses Lake Museum, Smith and Vallee Gallery, MUSEO, Museum of Northwest Art, and now The Inn at Lynden. Her newest exhibition focuses on “the dynamic intersection of agricultural farmland and estuarine tidelands,” and all of the artwork can be purchased through the Jansen Art Center Gallery Shop. Courtesy of Jansen Art Center

Jansen Art Center, 100 5th St., Lynden, 360.354.3600, jansentartcenter.org

DOCENT TOURS OF MANY WESTS: ARTISTS SHAPE AN AMERICAN IDEA May 6, 1 P.M. Docent tours at the Whatcom Museum are ideal for those looking to engage more deeply with local arts and culture. These informal tours are meant to educate the public about the artists, pieces, and themes present in exhibitions. In the case of “Many Wests: Artists Shape America,” 48 artists have contributed work that challenges traditional representations of the American West. Whatcom Museum’s Lightcatcher Building, 250 Flora St., Bellingham, 360.778.8930, whatcommuseum.org

CHILDREN’S ART WALK May 7, 5–8 p.m. It’s that time of year again: The annual Children’s Art Walk is returning to downtown Bellingham. In honor of Washington State Arts Education Month, the Whatcom Museum is showcasing artwork by local elementary school students in the windows of the Family Interactive Gallery. Stop by from 5–7 p.m. for an interactive experience with the museum’s educators in which children can decorate a compostable flower pot for Mother’s Day. Whatcom Museum’s Lightcatcher Building, 250 Flora St., Bellingham, 360.778.8930, whatcommuseum.org

THE SCENE: A JOURNEY THROUGH BELLINGHAM’S MUSICAL PAST May 21–31 Contemporary Bellingham’s rich music scene has undergone many evolutions, and you can dive into this history at the Whatcom Museum this spring. “The

Images from the Estuary by Kris Ekstrand

Scene: A Journey through Bellingham’s Musical Past” analyzes everything from genres to venues and the musicians themselves, whether they’re string bands on steamboats or modern indie rock bands. Old City Hall, 121

“brilliant cultural tapestry” as dancers, musicians, and other performers gather for a vibrant once-a-year experience.

Prospect St., Bellingham, 360.778.8930, whatcommuseum.org

VANCOUVER, B.C.

OUT OF TOWN

Seattle Center, 305 Harrison St., Seattle, 206.684.7300, nwfolklife.org

VANCOUVER INTERNATIONAL WINE FESTIVAL May 16–22 If you’re a lover of great food and vino, then missing the Vancouver International Wine Festival would be unthinkable. With participating wineries from all over the globe, the festival is well-regarded as one of the oldest and best wine events in North America. Locations

SEATTLE SEATTLE BEER WEEK May 13–21 After not being able to celebrate in person for two years, Seattle Beer Week is coming back bigger and better than ever. From a Beer Week Fun Run to new and innovative beers to try, there’s something for every kind of beer fan here. Locations vary, Seattle, seattlebeerweek.com

NORTHWEST FOLKLIFE FESTIVAL 2022 May 27–30 Northwest Folklife is a big-deal tradition in Seattle, featuring 6,000+ artists, 25 stages, and 200 food and craft vendors in pre-pandemic days. The festival celebrates the Pacific Northwest’s

vary, Vancouver, B.C., 604.872.6623, vanwinefest.ca

PASSAGES OF RHYTHMS May 19–20, 8–9 p.m. Celebrate Asian American Heritage Month with this cross-disciplinary and cross-cultural collaboration performance by acclaimed dancers. Choreographer Alvin Erasga Tolentino combines three duets of three genres — Flamenco, Bharatanatyam, and voices for the body — to create a contemporary fusion of traditional movements. PAL Studio Theatre, 581 Cardero St., Vancouver, B.C., 604.255.4313, palstudiotheatre.com

May 2022 33

CELEBRATING

150 ISSUES

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Holiday Shopping Guide Andy Beech Guitars Herb’s Cider

Bringing fresh local content since 2009. WE SPEAK to where you live. For adver�sing informa�on and rates call or email today. p. 360.483.4576 or sales@bellinghamalive.com

Valley Made Market 36 MW Soapworks 42 Shop Local 43

Style

Courtesy of Vina Brown

Local Find

Copper Canoe Woman

38 May 2022 35

Style

Savvy Shopper

elSage Designs

Community Meets Creativity in Skagit Valley Valley Made Market WRITTEN BY COCOA LANEY | PHOTOGRAPHED BY SIG PHOTOGRAPHY

The Market Valley Made Market has made quite the splash in Skagit’s arts scene. Since its humble beginnings in 2017, the event has evolved into a community affair showcasing a rotating array of artisans, designers, and makers of all stripes. elSageDesign’s Phoebe Carpenter Eells is the creative mind behind Valley Made. She says the market is an opportunity to celebrate what she refers to as the “indie economy,” and even amid pandemic complications, community turnout in 2021 was strong. “I hope to see that continue because I really think that we need to invest in what we want to see in the world,” she says. “And what I want to see in the world is more small businesses thriving, and more people making amazing things and sharing them with the world.”

The Atmosphere The atmosphere at Valley Made is similar to that of a neighborhood block party — with a creative twist, of course. In addition to connecting artisans with the public, the event facilitates friendships, collaboration, and inspiration among makers from the North Sound region and beyond. “It’s very connection based,” Carpenter Eells says. “I hear all the time from vendors how different Valley Made is. It really is a community of folks.”

Key People

CAVU Creations

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Carpenter Eells established elSageDesign in late 2009, and she and her husband opened their brick-and-mortar in 2016. After their first year in the storefront, the couple began hosting smaller markets in elSage’s private parking lot. The pop-ups were an instant success, so Carpenter Eells continued offering them, eventually expanding from the

KDawnClay

elSage Designs

parking lot to the heart of downtown Mount Vernon. Now, she facilitates monthly markets in the warmer months as well as a holiday market in the wintertime. As a small business owner herself, Carpenter Eells also understands what it takes to thrive in a creative industry. One of her goals for the 2022 season is to bring back the Valley Made Market Scholarship Booth. The program has no application fee and is meant to eliminate financial barriers (such as costs for tents, weights, and tables) for up-and-coming vendors.

What You’ll Find Vendors at Valley Made create everything from jewelry to clothing, bath products, candles, art prints, gifts, and more. Most makers are local, but several come from Seattle or — in the case of the holiday market — even Portland. If you’re familiar with the North Sound market scene, you’re likely to recognize at least a few names. “We’ve seen people go from teeny tiny businesses to, like, totally exploding,” Carpenter Eells says. “And it’s really, really neat to watch that process.”

Feel Flow

Favorites It’s impossible for Carpenter Eells to choose favorites, but she notes that she’s grateful to the vendors who have stuck with Valley Made since the very beginning. These include Barn Cat Creations, Crowe Potter, and Cascadia Jewelry. At the end of the day, every business brings something new and exciting to the table. “We ended up having a really increasingly diverse community come together, which makes my heart happy,” Carpenter Eells says. “I hope we’re succeeding at being a safe place for all makers to step into the scene.” 501 Main

Fillerfogg design

St., Mount Vernon, valleymademarket.com  May 2022 37

Style

Local Find

Jewelry to Tell a Story Copper Canoe Woman WRITTEN BY BRIANNA POULOS PHOTOS COURTESY OF VINA BROWN

INA BROWN’S Haíɫzaqvḷa name is ƛ̓áqvas gĺẉ ̓ aqs,

which loosely translates to “Copper Canoe Woman.” The name was given to her by her great grandmother and reflects her birth story. Brown’s father was paddling on a cedar dugout canoe from Bella Bella, Brown’s village, all the way to Vancouver, B.C. when she was born. “I decided to name my business Copper Canoe Woman because that's who I am. That's what roots me,” Brown says. Copper Canoe Woman is a contemporary, Indigenous jewelry brand based in Lummi. Brown’s designs feature vibrant colors and use locally sourced materials to create modern, coastal inspired pieces. Her focus is primarily earrings; however, she occasionally includes additional items such as chokers and necklaces in her collections. Brown is also a yoga teacher, a scholar, a cultural artist, and a professor at Northwest Indian College. She describes these different aspects of her life as “interconnected.” Brown began selling her beadwork long before she launched her website in July 2020. She describes her style as a modern interpretation of form line, which is a crossculture geometric art form used for depicting stories. “My business is all about sharing culture from a really authentic and unique place, and also contemporizing our culture to show the world that these cultures aren't frozen in time. Our cultures aren't historical; we have history, but they never stopped,” Brown says. Brown encourages anyone to buy and wear her jewelry and says she hopes her work gives people the opportunity to educate themselves about Indigenous art. 38

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“Our art isn't just something that we slap on unintentionally. It's our stories, it's our history, it's our governance. It gives us instruction on how to be in the natural world and how to interact with our nonhuman relatives such as animals and plants.” Brown also encourages people to understand the importance of buying authentic Indigenous art. She quotes Louie Gong, the founder of Eighth Generation, when she says, “When you buy, buy from an inspired Native, not Native-inspired.” Copper Canoe Woman began with just Brown, but she has since grown her team to include students from the Indigenous college and others in her community. Brown believes in giving her team flexibility, to support them and their families by respecting their time and resources. “This business is about bringing people together, it's about inspiring, it's about empowering, and it's about helping people,” says Brown. Brown describes her process as “slow-made” due to the hands-on and individualized way the jewelry is crafted. Each design is cut on an in-house laser and assembled by hand. Brown also practices mindfulness when sourcing the materials for her jewelry, making sure to use each resource to the best of her ability. She says these sustainable practices are rooted in the value systems of her culture. “Our people see animals and nature not just as resources that they could take and use, but as a part of the cycle of life that was to be respected and to be acknowledged and was never to be abused. Only take what you need, be generous, share, and be reciprocal,” Brown says. Her family is also heavily involved with the brand, including her partner and 3-year-old toddler. Brown’s

partner is Hopi and together they have collaborated to create Hopi, Southwest-inspired designs. “This business has been the biggest gift,” Brown says. “It has moved me closer to my culture, closer to my family and my identity, my community.” Brown’s salmon ghost design is among her favorites. Featuring a long and jointed salmon skeleton, the dangling earrings are representative of the important role salmon and their life cycles play for many cultures on the coast. She also hopes to bring awareness to the negative impacts climate change has on the salmon. The sun and moon design, or Hupał design, is another of Brown’s treasured pieces. The sun is representative of masculine energy and the moon is feminine. Together the pieces are a contemporary, Indigenous visualization of the balance and fluidity of the gender spectrum. Brown’s most recent spring release includes pieces made from abalone shells. The shimmering blue material takes the shapes of mountains, waves, and raindrops. Cedar framing complements the abalone, but ivory or black acrylic are additional options that create different looks. The popular collection of ovoid earrings have also been transformed into many bright, pastel colors for the new season. “Every design has a story. Every collection has an influence. It's just been such a joy to do.” Copper Canoe Woman’s spring launch is just one of many Brown has planned for the year. She hopes to continue to see the brand grow both within her community and beyond. New designs and jewelry restock can be found on Copper Canoe Woman’s website. Lummi, 360.483.7234, coppercanoewoman.com  May 2022 39

Style

Necessities

1 2 3

4 5 40

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PNW Pride WRITTEN BY COCOA LANEY

HETHER IT’S THROUGH

Bellingham flag apparel or jewelry inspired by regional flora, fashion is a fun way to express love for the PNW and everything it has to offer. Local retailers and artisans make it easy to wear hometown pride on your sleeve (or hat, or pants) — and these are just a few of our favorite finds. 

Cascadian Unisex Eco Crewneck in Purple elSage Designs, $65 410 S. 1st St., Mount Vernon, 360.588.4723, shop. elsagedesigns.com

Voted Best Consignment Shop since 2012!

Celebrating 7 years in business!! Locally owned and operated in Barkley Village.

TWO LOCATIONS 360.676.1210

3927 Northwest Ave.

and

360.738.0333 2332 James St.

PNW Landscape Embroidered Sweatpants Wild Material, $45 2500 Elm St., Ste. 10, Bellingham, 360.420.4950, shopwildmaterial.com

labelsconsignment.com

We carry casual, comfortable women’s clothing that fits our Northwest lifestyle. Open Monday-Saturday, 11am-5pm, Closed Sunday 2945 Newmarket Ste. 107 360.734.9595

3 4 5

Gaultheria Shallon (Salal) Necklace Linnaea Jewelry, $60 linnaeajewelry.com

Fern Botanical Earrings Garden of Maya, $45 thegardenofmaya.com

Bellingham Pride Flag Navy Blue Beanie NW Corner Goods, $20 1230 Cornwall Ave., Bellingham, 360.878.1688, etsy.com/shop/ NWCornerGoods

For the latest from Bellingham Alive in local events, news, giveways, and more!

May 2022 41

Style

Local Find

The Smell of Sustainability MW Soapworks WRITTEN BY ANELYSE BOHLKE | PHOTOGRAPHED BY BELLA CORONADO

HE COMMERCIAL STREET block in downtown

Bellingham has seen many up-and-coming businesses throughout the pandemic — from beloved longstanding businesses like Brandywine Kitchen and Uisce Irish Pub to newer additions like Wink Wink Boutique (recently relocated). If you take a walk down this street, you’re sure to catch a whiff of a new business on the block. MW Soapworks is a natural skincare and artisan store where one thing is certain: Sustainability has never smelled so good. Owner Andrea Lawson founded MW Soapworks (MW being her middle initials) in 2013. The goal was to create skin care items that were not only safe to use on her body but were also safe for the environment. “The more research I did as a consumer (and later as a maker) of skincare products, the more I learned how dangerous some of the ingredients we use daily are, not just only for our bodies but also for the waterways that carry these same harsh chemicals into our precious ecosystems,” Lawson says. “All of our products are created in hopes of promoting a healthy you, healthy communities, and a healthy planet.”

A New Space for Creation Armed with her background in environmentalism and social activism, as well as her long-time love of the Whatcom maker community, Lawson began making small batches of product to sell at local markets. Her working space grew from a kitchen in a one-bedroom apartment to a larger home business. It wasn’t until late 2021 that Lawson and her partner Teddy Rivard moved into the Commercial Street storefront. “I neither make nor participate in making any of our products, but learning about natural skincare has dramatically shifted my views on what goes on/in my body,” Rivard says. “The adventure of joining Andrea as MW Soapworks has been thrilling and engaging, and enriched my life in ways I never expected.” Having a storefront hasn’t just allowed Lawson more space to create, but also allows the business to sell more products and feature the work of 40 local artisan makers, including candle makers, textile artists, jewelry makers, potters, and more. 42

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“Not everyone has the resources to open a store or wants to work in any kind of retail setting so we wanted to use our privilege and our buying power to help spread the small business joy,” Lawson says. MW Soapworks is a queer- and woman-owned business. Lawson says supporting local makers of diverse backgrounds like Black, Indigenous, Latinx, LGBTQIA+, and AAPI (Asian American and Pacific Islanders) makers is an important way to help spread joy throughout the community, along with reducing carbon footprint by shopping local.

Bestsellers and Personal Favorites With so many featured businesses, the selection of products to choose from at MW Soapworks seems endless. Some customer favorites include the Black Mission Fig Soap ($7.50), Sore Muscle Balm ($14.50), and Coconut Lime Natural Deodorant ($10.50). Lawson and Rivard’s personal favorites include the Northwest Woods Soap ($7.50) and the Country Mint Soap ($7.50). While some products like deodorant or perfume oils can be whipped up same-day (with the right ingredients), items like soap are made from raw ingredients using the cold process soapmaking method, which is a tad more intensive and can take over a month. Despite this, Lawson says the most timeconsuming part of the business is product development. “I do tons of research on the best ingredients to use and how best to balance recipes. We believe that in our products, fewer ingredients can often be better and quality should always be our number one priority,” she says. “I am so happy that I’ve created final products that so many people love. Lawson says she looks forward to releasing more products, including a line of household cleaning products that is currently being developed. However, the best part of running MW Soapwork is getting to know the customers. “Being a small business owner can be incredibly isolating sometimes but when our customers come to visit us at the store or at an event, it is a huge boost of positive energy,” Lawson says. “They know they are supporting real people and their dreams with their buying power and I think that makes a difference to them too.” 1310 Commercial St., Bellingham, 360.545.3443, mwsoapworks.com 

PROMOTION

SHOP LOCAL 1 Spring has Sprung Bath Bombs | $10.99 Bella Rose Boutique 1134 10th Street, Bellingham 360.746.8163, luvbellarose.com

MariesBees.com

2 Honey Pot Club | $59.99 Marie’s Bees mariesbees.com, Free Delivery in Whatcom + Skagit County

3 Mom's the Word | $195 Ben Mann Studio & Gallery 1000 Harris Ave., Stu. #18, Bellingham 360.920.4022, ben-mann.com

4 Button Drop Sleeve Blouse | $34.99 Betty Be Good

1132 Finnegan Way, Bellingham Fairhaven location coming in May 360.685.6552, shopbettybegood.com

5 The Alabama Girl Sparkle Hat | $17.95 Sunset Beauty Supply 1225 E. Sunset Dr., #150 Bellingham 360.758.0359, sunsetbeautysupply.com

6 Hydra Bright Pro 5 Exfoliant by Glo Skin Beauty | $58 Spero Skin Spa and Salon 1400 Riverside Dr. A, Mt Vernon 360.899.5105, speroskin.com

7 Linen Cotton Napkins with Floral Pattern | $5 each Greenhouse Home + Life 1235 Cornwall Ave, Bellingham 360.676.1161, greenhousehome.com

8 Regular Men's Haircut 20% off Wally's Barbershop 314 E Holly St., Ste. 100, Bellingham 360.647.0807

8 May 2022 43

Home Grown Written by Cocoa Laney and Anelyse Bohlke

here’s a lot to feel lucky about when it comes to life in the North Puget Sound. From the mountains to the bay to acres upon acres of sprawling pastures, we live in one of the most beautiful — and bountiful — areas of the U.S. With summer just around the corner, this issue is all about celebrating the (delicious) abundance of our region. From farming fun facts to business spotlights and even recipes you can make at home, there’s plenty to learn, try, and — of course — taste. Thank you to the Community Food Co-Op for generously providing many of the food products pictured.

BellinghamAlive.com

By the Numbers Whatcom 1,712 farms

1,041 farms

102,523 acres

97,664 acres

$373 million market value for products sold

$287 million market value for products sold

2,982 producers (1,678

1,838 producers (1,044

male-identifying and 1,304 female-identifying)

male-identifying and 794 female-identifying)

97% of farms are

96% of farms are family farms

family farms

Skagit

*Source: 2017 Census of Agriculture county profiles (released every five years)

Photo by Cocoa Laney

Why Eat Local? Homegrown food has plenty of perks; for starters, it leaves less of a carbon footprint and contributes directly to the local economy. It’s also a matter of personal preference: Some people feel that locally grown food connects them to their community, and others find that it just tastes better. Whatever your reason, it’s never a bad idea to eat local — and this issue includes a few of our favorite ways to do just that.

From Berries to Dairy (and Beyond) Where does all our bounty end up? You probably already know that Whatcom and Skagit have a wealth of small family farms selling directly to consumers, at farmers markets, or through U-Pick options. Scaling up distribution is a challenge, but there are wholesale farmers cooperatives (such as Puget Sound Food Hub) that aggregate and distribute local goods regionally. Our area also has several export commodities (namely raspberries and seed crops) that get distributed on a national — and even global — level. Given the reach of our agriculture, you’ve probably eaten local without even realizing it.

May 2022 45

Berries

hatcom County’s berries W are some of the best, juiciest, and most flavorful in the

world — but you don’t have to take our world for it. According to Whatcom Family Farmers, the county has the largest per-capita raspberry crop in the entire world and produces 65% of U.S. red raspberries for the frozen market. Wild berries have thrived in our region for centuries and played a major role in various Indigenous cultures; however, berries such as raspberries, blueberries, and strawberries were introduced by European settlers. Now, 60 million pounds of red raspberries are harvested in Whatcom County each year. Blueberries are also a big deal for both Whatcom County and the state as a whole: According to the Whatcom Conservation District, 2,500 acres in Whatcom County are devoted to blueberry production. So where do all those berries go? Some are grown for the local market, but others are exported for use in products such as ice cream, jams, and other processed foods. Since our berries end up in foods produced by many national corporations (including Kellogg, Haagen Dazs, and Smuckers), it’s likely that you’ve eaten way more Whatcom County berries than you realize. Whether you’re getting them from farmers markets, the grocery store, or U-Pick farms, berries will do right by both your body and your taste buds. They’re low in calories, high in fiber, and loaded with vitamin C and antioxidants. With harvest season coming up, make sure to stock up on berries for smoothies, snacks, desserts, salads, and more.

Photo by Dean Davidson

Harvest season: summer

RECIPE Easy Blueberry Jam Courtesy of the Sangha family Ingredients 3 cups of blueberries (slightly soft to ensure maximum sweetness) Juice of half a large lemon 5 tablespoons water 1 tablespoon cornstarch

Instructions In a small pan, combine blueberries, lemon juice, and 3 tablespoons of water. Stir and mash up the berries. Cook on low heat for 15–20 minutes, occasionally stirring. The berries should be at a very light boil. In another bowl, add cornstarch and 2 tablespoons of water and mix until combined. Pour slurry into the hot jam and cook/stir for an additional 5 minutes. Let jam cool off and add to jars or containers, leaving some space at the top. It is best to have the jars be hot when pouring jam in. Allow the jam and jar to come to room temperature and enjoy or refrigerate. 46

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Lynden’s Berry Bash

Photos courtesy of Lynden Chamber of Commerce

If you’re looking to express your love for the humble raspberry, the best place to do it is at the annual Northwest Raspberry Festival. Since 1997, the festival has grown from a sidewalk sale to a full-on celebration of Whatcom’s most notable commodity. Mark your calendars for July 15 and 16 — the event is set to return this summer after a hiatus due to the COVID-19 pandemic. Visitors can expect live entertainment, a salmon barbecue, a car show, food and craft vendors, and more.

Paul Sangha was born and raised in Whatcom County and is a first-generation Indian-American farmer. In addition to a blueberry farm, he owns Whatcom Berry Growers, an agriculture-value company that bridges the gap between growers and buyers. Through Whatcom Berry, Sangha helps to distribute local bounty to retail outlets as far away as Florida or New Jersey. Farming is a major part of Sangha’s identity, and knows firsthand how the younger generation is rediscovering a love for growing food. In addition, he is also one of roughly 100 Punjabi Sikh farmers in Whatcom County — a group that produces a substantial fraction of the county’s total berry crop (including more than half of the total raspberry crop). He is a fierce advocate for young farmers, minority farmers, and Whatcom County’s farming community as a whole. Sangha urges the community to learn more about agriculture’s role in our region, as well as the issues facing farmers today (he notes that management of natural resources is the No. 1 priority). The next time you’re at the store, maybe stop to think about where that blueberry came from in the first place — or better yet, pay a visit to a local farm. Sangha himself is happy to welcome visitors.

“The present of farming and the future of farming is nothing like the past; it is a lot more hands-on,” Sangha says. “The general way I put it is to thank a farmer [and] the fact that we have the ability to grow our own food here. I think that gets overlooked quite a bit.”

Photo by Jennifer Marie Photography

Spotlight: Paul Sangha of Whatcom Berry Growers

May 2022 47

Dairy

ot milk? Dairy has taken a G backseat to berry farming in recent years, but milk is still a big

Photo by Kelly Pearce

deal in Whatcom County. Whatcom is first among Washington’s 39 counties in overall dairy production, and it’s certainly not a new endeavor: The county’s first creamery was established in Custer way back in 1892, selling milk for a whopping nine cents per gallon. As you can guess, times have since changed. Nowadays, the majority of milk produced in Whatcom County is sold in bulk through Darigold, and Lynden’s processing plant sells dried milk to a variety of multinational food corporations. In addition, there are several dairies in Whatcom County that bottle and sell milk under their own label.

DIY Ice Cream Tips If you’re looking to incorporate more local dairy into your diet, ice cream is a delicious way to support Whatcom County farmers (while winning over kids and grown-ups alike). Here’s a few of our favorite tips for making it at home — no ice cream maker required.

Blender method: Add frozen fruit and heavy cream (or yogurt) in a blender or food processor, blend, then serve! For the base, try frozen bananas, peaches, or even local berries. At the very end, you can also swirl in peanut butter or add mix-ins such as chocolate chips or nuts Mixer method: Whip two cups of chilled heavy cream until stiff peaks form. Mix in a scoop of canned condensed milk; when combined, fold in the rest of the can. If you want to get creative with flavors, try adding vanilla extract, peppermint extract, rosewater, orange oil, or other flavorings to the cream before whipping. You can also warm the cream and melt in your favorite chocolate (just make sure the cream has cooled before whipping it). Bag method: In addition to being delicious, this method is

a fun experiment for kids who like to play scientist. In a small (and durable) Ziploc bag, combine half-and-half with vanilla extract and sugar, then seal. Next, fill a larger Ziploc bag halfway with ice and a quarter cup of salt. Place the smaller bag inside it, seal, and shake (with gloves on!) for about five to six minutes. Stir with a spoon and enjoy! 48

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Photo by Dean Davidson Photo by Cocoa Laney

Photo by Cocoa Laney

Spotlight: Larry Stap of Twin Brook Creamery As far as family dairies go, Twin Brook Creamery is one of Whatcom County’s shining stars — and its roots in the community go back more than a century. Look out for Twin Brook milk at Community Food Co-Ops, Haggen Food & Pharmacy, Safeway, as well as locations in Seattle, the Olympic Peninsula, Eastern Washington, and more. So what makes Twin Brook stand out? For starters, they package their products in reusable glass bottles as opposed to plastic. They also use a low-temperature pasteurization method and never homogenize their milk, making it easier to digest. In addition, if you’re making cheese or yogurt at home, Owner Larry Stap says this style of milk gives a much better result. The other thing that makes Twin Brook so notable is their compassionate, family-oriented approach to business. Stap is the fourth generation to carry on the dairy farming legacy. Alongside his children and grandchildren, he operates Twin Brook with a great deal of care — and each and every one of Twin Brook’s dairy cows has a name. (I met quite a few cows on my visit, but Juliet was my favorite.)

Larry Stap, Owner

twinbrookcreamery.com

May 2022 49

Apples

Photo by Bella Coronado

Photo by Maia Binhammer

Harvest season: fall

hen it comes to apples, the biggest name in our W region is Bellewood Farms. They have the largest apple orchard in Western Washington, growing more than

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Gigi Cocktail with Bellewood Apple Gin Courtesy of Bellewood Distilling Ingredients 1 ½ ounces Bellewood apple gin 1 ½ ounces ginger beer 1 ounce fresh squeezed lemon juice 1/2 ounce simple syrup

Instructions Whipping up the Gigi (gin + ginger) couldn’t be easier: Just shake and serve over ice! Any ginger beer will do, but to keep with the local spirit, we recommend picking up a bottle of Bright & Sunny Ginger Beer (drinkbrightandsunny. com) at the Community Food Co-Op or Bellingham Farmers Market.

Photo by Dean Davidson

25,000 trees plus 22 apple and pear varieties (plus operating a distillery!). They also ship their apple products across the United States. But Bellewood is just the tip of the iceberg: Whatcom and Skagit have a large variety of orchards offering U-Pick apples and, in some cases, tree-to-bottle hard cider. For example, Garden Path Fermentation and Alma Cider make fermented cider from apples grown in their very own Skagitbased orchards. Renaissance Orchards in Ferndale also grows many varieties of apples and ferments cider using ancient French methods and wild yeast. To be clear, apples are not nearly as economically important as berries in our corner of the state — but they’re a big deal to Washington as a whole. In fact, apples are the state’s No. 1 commodity. Plenty of varieties do grow well in our region, but even so, apples are only the beginning when it comes to growing fruit in the North Sound. “For 30 years, we’ve run a fall fruit festival at Cloud Mountain which has hundreds of varieties of fruit grown on-site,” says Elizabeth Hayes, director of Cloud Mountain Farm Center. “That’s everything from small fruits and berries to kiwis, peaches, apples, table grapes, peach plums, European plums, Japanese plums — everything — mostly to get folks aware of the diversity that can be grown here.” While COVID restrictions have put the fall fruit festival on pause since 2019, Cloud Mountain will be returning to on-farm tastings and harvest showcases this year.

RECIPE

Courtesy of Cloud Mountain Farm Center

Meet Elizabeth of Cloud Mountain Farm Center

To learn more about local agriculture, I spoke to Elizabeth Hayes, the director of Cloud Mountain Farm Center in Whatcom County. Cloud Mountain is a nonprofit teaching and research farm dedicated to building knowledge, experience, and community to expand dynamic local food systems. “We want to see more organic fruit grown west of the Cascades. It is what we are good at, and we know that it can add a ton of value to local farms — both new farmers and existing farms,” Hayes says. “Our goal is to support resilient farm businesses across Whatcom

County and the wider region that can bet, diversified, profitable, and provide multi-generational livelihoods for folks.” In addition to organic fruit market development and variety trials, Cloud Mountain also hosts organic grower field days to network current and future fruit farmers and farm workers for collaborative research, shared resources, and developing best practices for west-side growing. So what makes Whatcom County so special? For starters, we can grow an enormous variety of crops here — and many of them do well under organic management. Though just 2% of farms in Whatcom County are certified organic growers, Hayes knows there is plenty of potential for that number to increase. “Whatcom County is pretty incredible in terms of growing season, soil quality, water, and temperature,” Hayes says. “On our incubator farm, we get folks that come and farm from anywhere.

We had a woman who just started farming this year from Southern Oregon [Em Blood of Sonder Farmstead] and she was incredulous when she was crop planning. She was like, ‘You can grow anything!’” As regional and local food systems grow and evolve, Hayes notes that communities have the opportunity to prioritize fair labor, just access, ecologically sound growing, and high quality in the North Puget Sound and beyond. “People can purchase in line with their ethics — to support new and minority farmers, to prioritize regenerative grazing, to keep rural economies vibrant, or to support sustainable fisheries,” she says. “We have the chance, as our local and regional systems evolve, to weave those values in as we gain efficiency and impact.” 6906 Goodwin Rd., Everson, 360.966.5859, cloudmountainfarmcenter.org

Apples Worth Picking

Akane This early-season apple, also known as Tokyo Rose, is known for its red peel and crisp white flesh. Its flavor strikes a unique balance between sweet and tart, and Hayes describes the Akane as the perfect “lunchbox apple” because of its relatively diminutive size. It’s great in baked goods or eaten straight off the tree.

Courtesy of Cloud Mountain Farm Center

While some apples prefer the dry and sunny weather east of the Cascades, others grow best in our maritime climate. You probably already know the Jonagold variety, but if you’re an apple aficionado, keep an eye out for other standouts next harvest season.

Karmijn de Sonneville According to Hayes, this greenishbrown heirloom variety isn’t exactly a looker — but its flavor is “exactly what an apple should be.” The Karmijn de Sonneville is bright, sweet, slightly tart, and bakes well — even though you’ll probably want to eat it whole. This is the apple that Cloud Mountain customers call to reserve two months in advance of harvest.

Crimson Topaz The sensory notes for this apple are quite similar to those of a Gala or Honeycrisp, but the disease-resistant Crimson Topaz can thrive more easily under organic management in our climate. This sweet-tart, mildewresistant apple originated in the Czech Republic and is best eaten whole.

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Goods From Our Neighborhood Looking beyond agriculture, there are many wellknown food companies with home bases right here in the North Sound…

Sweet Tooth Bellingham might be known for its beer, but the city also has its fair share of artisan chocolatiers. K’UL Chocolate is one of our favorites, and for several good reasons: Their chocolate is delicious, ethically sourced, direct-trade, and hand-crafted. kulchocolate.com Acme Valley Ice Cream is a Fairhaven favorite, but despite being locally owned, the brand’s reach extends far beyond Whatcom County. You can pick up a pint of their “full strength” ice cream in locations across the U.S., from California to North Dakota. acmevalleyicecream.com

With baked goods ranging from muffins to brownies, cookies, cakes, and more, Flax4Life’s products are both yummy and allergen-friendly. This Bellingham-based bakery has been around since 2001, and many of their products are available nationwide. flax4life.net You’ll find products from Jack’s Paleo Kitchen in grocery stores across the country, but their roots are right here in Ferndale. Their paleo-friendly treats range from edible cookie dough to Snickerdoodles, and you can join their “cookie club” to get goodies regularly delivered to your door. jackfrancisfoods.com

Savory Snacks From linguine to fettuccine, Bellingham Pasta crafts fresh noodles that even the pickiest Italian nonna would be impressed by. Their products are available at farmers markets, Haggen Food & Pharmacy, and Community Food Co-Ops in Whatcom and Skagit. bellinghampasta.com Crank up the heat with HOSA Hot Sauce, a popular slow-fermented hot sauce crafted in Bellingham. They aim to support local farmers and makers whenever possible, even when shipping hot sauce to the other side of the country. hosasauce.com You’ll find tortillas from Tortillas con Madre in stores from Blaine to Seattle. They’re made with just five ingredients, including artisan flour and locally sourced organic pumpkin oil. tortillasconmadre.com Here’s a surprising but true tidbit of snack trivia: Moon Cheese is in stores all over the U.S., but the manufacturer is actually located in Ferndale. mooncheese.com

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Unexpected Ways to Eat Local Eating local doesn’t mean exclusively shopping at the farmers market — and it also doesn’t require breaking the bank, or even dramatically changing your shopping habits. “There may be local products on the shelves in the grocery stores that you go to that you don’t know are local,” says Hayes. “We have great buyers in local wholesale markets, be that through Haggen or through local co-ops or small specialty markets. And there are incredible resources to find all of those things.”

Photos by Dean Davidson

Washington Food and Farm Finder According to Hayes, Sustainable Connection’s Food and Farm Finder is a “statewide listing of farms, processors, and businesses” meant to “[encourage] folks to look at their immediate area, and then see where you can get access to that produce — it might not be as difficult to find as you think.” If you’re aiming to add more locally-made items to your shopping cart, the Food and Farm Finder helps customers know what to look for at the grocery store. In addition to produce, the tool aids shoppers in finding locally-made desserts, honey, seafood, and much more. It even connects folks with resources such as community gardens and food banks. Eat Local First CSA Finder CSA (community supported agriculture) box subscriptions are an excellent way to support local farmers. That said, everyone has different needs in regards to budgets, pickup, and taste — so finding the perfect fit can be tricky. If you’re considering a CSA, Eat Local First’s CSA Finder can help guide you. It provides comprehensive info on seasons, sign-up windows, contents, costs, distribution methods, and more, so you can rest assured that the subscription you choose is ideal for you and your family. To utilize these tools, visit eatlocalfirst.com.

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Brassica

Harvest season: fall through winter kagit’s S brassica crops — think broccoli, cauliflower, cabbage, Brussels sprouts, and kale — might not be as big of a cash cow as seeds or potatoes, but they certainly shouldn’t be overlooked. Most brassica crops from Skagit are eaten semi-locally, with 60–80% being consumed in Washington, Oregon, and British Columbia according to WSU Skagit Extension. In addition, according to Skagitonians to Preserve Farmlands, Skagit Valley is “quietly supplying the Brussel sprout renaissance” as the crop surges in popularity across the country — and Skagit Valley Farms LLC is the biggest Brussels producer in the state.

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Photo by Cocoa Laney

Courtesy of Buu Chan Eats

Spotlight: Rika Wong of Buu Chan Eats We’ll admit it — most of us aren’t jumping for joy over the thought of cabbage on its own. But kimchi? Well, cabbage in kimchi is another story. This Korean fermented side dish is a tangy, spicy, salty flavor bomb, and if you haven’t tried it before, you don’t know what you’re missing. Luckily Whatcom County has Rika Wong, the chef behind Buu Chan Eats. Buu Chan Eats is a Bellingham-based small business that produces hot sauce, chili garlic crisp, and kimchi, and it’s named after Wong’s grandmother’s childhood nickname (Buu Chan translates to “little piggy” in Japanese). As far as kimchi goes, Wong offers four varieties throughout the year: traditional spicy cabbage, Korean radish, cucumber, and white kimchi. The majority of her ingredients are locally sourced. Wong, who is originally from Seattle, notes that she was nervous about whether or not Bellingham customers would be receptive to kimchi’s signature funk. However, she’s since found that local demand is high, and many of her farmers market customers are eager to try new things. “I just would like people to open their minds a little bit, and if you’ve got a curiosity to try something, just go for it,” she says. “The worst thing that can happen is you don’t like it.” You can find Buu Chan at the Bellingham Farmers Market or place an order online. For customers based in Whatcom County, Wong will deliver products for free to your doorstep. buuchaneats.com

Grains

he Skagit Valley has about 34,000 acres devoted T to field crops, a category that includes corn, cotton, rice, soybeans, and grains such as wheat. Historically, grains

grown in Skagit were sent to be processed in Portland or Seattle, mixed in with wheat from other places, and shipped internationally through the commodity market. This started to shift around 2010, as farmers began spreading the word about the unique value of Skagit-grown grains. You’ve likely heard of terroir in regards to wine, but the same concept can be applied to wheat or barley — Skagit’s climate, soil, and natural irrigation make for a uniquely delicious crop. Our local grain farmers aren’t large enough to compete in the commodity market, but specialty Skagit flour is becoming an increasingly big deal. Researchers at WSU’s Breadlab are leading the way by working outside the commodity system. Their goal is to create tasty bread that’s affordable, healthy, and regionally produced. In addition, two local flour mills — Cairnspring Mills and Fairhaven Mill — produce high-quality flours that are utilized by restaurants and bakeries throughout the Pacific Northwest. Even if you don’t realize it, you’re probably already familiar with Skagit-grown grains: Local businesses such as SconeGrown, Saltadena, Mount Bakery, and even Storia Cucina all utilize local flour for some of their goodies.

Photo by Bella Coronado

Harvest season: summer

RECIPE

Spotlight: Sophie Williams of Raven Bakery

Raven Bakery Rye Shortbread Courtesy of Sophie Williams Makes 24 cookies 305 grams rye flour, preferably from Fairhaven Mill (available in bulk at Community Food Co-Ops) ½ teaspoon salt 125 grams sugar 225 grams butter, room temperature ½ teaspoon vanilla extract ¾ teaspoons anise seed, finely ground (optional)

Instructions Mix dry ingredients, including anise if using. Knead in butter and vanilla. Roll the dough into a 12-inch log. Chill for at least 2 hours, or freeze until ready to use. Slice the log into ½-inch cookies. Bake for 20 minutes at 325 degrees, or until the tops of the cookies are golden and showing cracks. These cookies will keep for weeks in an airtight tin.

Photo by Dean Davidson

Ingredients

Raven Bakery is a standout at local farmers markets, and for good reason: Baker Sophie Williams’ whole-grain, sourdough bread is some of the best in town. From seedy rye to rustic pastries and rotating sourdough specials, there’s lots of fresh-baked goodness to bring home. Williams started Raven Bakery in 2014 and has been operating out of various commissary kitchens ever since. She does deliveries by bike and sells baked goods via farmers markets, bread subscriptions, and some wholesale. Williams is passionate about using seasonal ingredients that are both sustainable and local. Curious customers can visit the Raven Bakery website for a full list of ingredient sources; for starters, her flour comes from Fairhaven Mill, whereas milk and cream are sourced from Twin Brook Creamery. As for herbs? Those come straight from Williams’ own garden. Given her academic background in natural sciences, Williams enjoys the science behind developing bread recipes. She also likes the technical challenge of working with local whole wheat flour, which is more varied that commodity white flour. For aspiring home bakers, Williams says consistency is key. “Find flour you like and bake the same bread over and over and over again, until you’ve created something you like — and then keep making it,” Williams says. “I feel like cookbooks are always telling you to make a million different things. But I think that the way that you learn an ingredient deeply is by just staying with it.” ravenbreads.com May 2022 55

Potatoes

Photos by Bella Coronado

Harvest season: fall

erhaps one of the most P versatile crops, potatoes hold a near and dear place in our food systems. While Idaho reigns supreme when it comes to potato production, Washington currently holds second place. The main potato growth areas can be found in Skagit and Whatcom, South Basin and Yakima Valley, and the North Basin regions.

Most common to Whatcom and Skagit are reds, whites, yellows, purples, and fingerling potatoes. The growth of potato crops has soared over the last decade, working alongside vegetable seed crops, cucumbers, flower bulbs, and small fruits to overtake green peas as the top crop of Skagit County.

Local Distributors Skagit Valley’s Best Produce Skagit Valley’s Best Produce primarily distributes red potatoes — round to oblong potatoes with red skin that are best when boiled, roasted, or steamed. The potatoes are grown and harvested through an established partnership of farms: Smith and Morrison farms in Mount Vernon.

Double-N Potatoes Double-N Potatoes gets its name from founder Norman W. Nelson, who began farming potatoes in Skagit Valley in the 1930s. Today Double-N Potatoes offers four “flagship” varieties: White Harmony, Purple Majesty, Yellow Satina, and Red Chieftain. Visit them at The Potato Shed, their retail shop in Burlington.

Pioneer Potatoes Alongside beets and Brussels sprouts, Pioneer Potatoes offers a variety of potatoes that all start with hand-selected seeds, optimal soil locations, and a closely-watched growing process. This family farm dates back to the mid-1800s when the family’s ancestors migrated to the valley — establishing a farming legacy that would go on to sell potatoes on a local and international market.

Knutzen Farms While you may not know it, you’ve probably seen Knutzen Farms Potatoes more often than you think. This six-generation family farm packages them under a variety of labels including Chuckanut Valley, Naturally Healthy, Highland View, Western Washington, and Country Harvest.

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RECIPE Roasted Potato Shed Purples with Gravy Courtesy of Alauna Cliffton with The Potato Shed Serves 6–8 Ingredients 3 to 4 pounds diced purple potatoes 3 pounds bacon ½ cup cornstarch ½ gallon whole milk Salt and pepper to taste Olive oil to coat

Instructions Dice purple potatoes and place on baking sheet. Lightly coat potatoes in olive oil and sprinkle with salt and pepper. Bake at 400 degrees until soft, about 20–25 minutes. Cut 3 pounds of bacon into small pieces and fry until crispy. Leave in the pan and do not drain. Add cornstarch and stir until smooth. Add ½ gallon whole milk and stir until thick. Add salt and pepper to gravy to taste. Serve gravy over roasted purple potatoes and enjoy.

Wine and Grapes

Harvest season: late summer through fall

hatcom and Skagit counties both have excellent W wineries to choose from, ranging from Vartanyan Estates in Whatcom to Skagit Crest Vineyards in Sedro-

Photos courtesy of Skagit Crest Winery

Woolley. It’s important to note that most of them utilize grapes imported from other regions of Washington — but this is not always the case. The North Puget Sound might not be as famous as the Yakima or Columbia Valleys, but it doesn’t mean that we don’t have something to offer in terms of grape production. Our maritime climate is similar to that of France or Germany, and the Puget Sound was designated as an American Viticultural Area (AVA) in 1995. Wine grapes aren’t the only thing to get excited about: Hayes notes that table grapes do especially well in our region under organic management and are gaining traction as a specialty crop with Western Washington growers.

Spotlight: Donna and Chuck Jackson of Skagit Crest Vineyard and Winery So how is it that wine grapes can grow in our rainy region? According to Donna and Chuck Jackson of Skagit Crest Vineyard and Winery, it comes down to two major factors: location and grape varietals. Anacortes’ rain shadow makes their location ideal for wine production, and the Jacksons have taken care to choose cool climate grapes that ripen early. Chuck, who has been making wine since 1978, started in Skagit at Eagle Haven Winery in 2004. He began planting vines for his own venture in 2011, and the Skagit Crest’s first production year was 2016. Rather than opting for more obscure varietals that are known to grow well but lack broad recognition, his winery specializes in more famous names — think sauvignon blanc, pinot noir, chardonnay, et cetera — all made with a Skagit Valley twist. “We will tend to have lighter, crisper wines — a chardonnay is a great example. In Eastern Washington, they grow quite well, but they have a lower acidity and a much higher sugar content,” Chuck says. “Ours have higher acidity, lower sugar, therefore lower alcohol levels. We make them in a clean, crisp, clear style that shows a lot of citrus flavors and melons.” To find out more about why Skagit Crest’s award-winning wines are so special, try a glass at their tasting room in La Conner. 105 N. 1st St., Ste. 1, La Conner, 360.333.9819, skagitcrest.com

Pairing Skagit Wines If you’re stumped on what to serve with Skagit Crest’s libations, here are a few suggestions for your next dinner party… 2018 Chuckanut White + scallops from Taylor Shellfish “I absolutely love it with scallops pan-fried in butter — no garlic, just butter. And it’s absolutely stunning,” Chuck says.

2017 Pinot Noir + pasture-raised chicken from Oak Meadows Farm “[Pinot noir] can go with pork or salmon, it can hold it up to a steak, or chicken,” Donna notes. “So it’s pretty versatile.”

2018 Cabernet Sauvignon + grassfed beef from Skagit River Ranch “We make our [cabernet] with a little bit more acidity so that they pair well with the fats in meat such as a prime rib or a really nice filet mignon,” Chuck says.

May 2022 57

Seed Crops

hen it W comes to seed production

in Skagit, “prolific” doesn’t even begin to cover it. 95% of U.S. table beet seed — and 50% of the world’s supply — is grown here; beyond that, 75% of U.S. spinach seed and 25% of global cabbage seed stocks are grown by Skagit farmers. Beyond the U.S., roughly 90 countries import seeds that originated in our humble soil. Why is this? It all comes down to dirt: Most other countries don’t have the very specific conditions required to produce the quality of seeds that come from Skagit Valley. As a result, the seed crop industry is vital to Skagit’s economic lifeblood — and the global vegetable industry as a whole.

Photo by Bella Coronado

Harvest season: late summer to early fall

Grow Your Garden How green is your thumb? If you’re looking to put your skills to the test, try planting Skagit-grown seeds in your own home garden this year.

Beets New gardeners take note: Beets are one of the easiest and hardiest vegetables you can grow. They also produce quite a lot of food in a small area, so if you’re limited on space, give them a try. Better yet, both the roots and tops can be eaten — you’ll want to harvest the greens in spring and the roots in fall. Beets like lots of water, partial shade, and they do well in most soils (although sandy loam is their favorite). 58

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Spinach Spinach is a match made in heaven for our mild Pacific Northwestern climate. It needs a full six weeks of cool weather from seed to harvest, so we recommend planting either in very early spring or late July and August for a fall crop. Spinach is a fast-growing, relatively easy plant to tend to — just make sure not to overwater as it is prone to certain pests and diseases when waterlogged.

Cabbage Perhaps you’ve noticed the trend: Cabbage is yet another cool-season veg best suited to spring or fall. It can be a challenge for beginning gardeners, mostly because of its predisposition to pests and disease. However, cabbage’s nutrient-rich nature and versatility as an ingredient make it an asset to any home garden. Fun fact: In Northern regions, it used to be traditional to plant cabbage on St. Patrick’s Day — preferably while wearing your pajamas!

Home Grown Listings

Special Advertising Section

Osprey Hill is a small farm taking big steps towards sustainability. From our pastured poultry to our field grown produce, you’ll taste the quality difference. Soy free. GMO free. Locally hatched, raised, and butchered. Order products online, at the Bellingham Food Coops, or visit us at the Bellingham Farmers Market.

We’re a family owned farm, practicing sustainable and regenerative agriculture. Centrally located in Whatcom County, we specialize in pasture raised chickens and eggs, grassfed beef and pastured pork, as well as grass-fed lamb from our partner farms. Come see us every Saturday from 10am-2 pm! 6285 Noble Oaks Lane, Ferndale 360.384.6005, oakmeadowsfarmllc.com, @oakmeadowsfarm

Located two miles from Birch Bay, Home Farm is proud to serve its community, providing a fun and educational location for locals and visitors to participate in the harvesting of their food as well as a space for community events, year-round farm stand and more. Home Farm U-Pick & Events LLC, 8020 Kickerville Rd, Blaine 98230 360.566.2181, homefarm.farm, hello@homefarm.farm

On one acre of land, our little farm makes for a lovely day out with the family or a great way to get in touch with nature while picking some delicious blueberries. We offer U-pick or pre-picked berries at the farm itself, and also sell at the Saturday Farmers Market. Cleaarian Berry Farm, 5455 Allison Rd., Bellingham 360.510.0363, cleaarianberryfarm.com

It starts with pasture and intensive grazing. It leads to the best full fat milk, without any thickeners or artificial flavors. It’s truly natural dairy products, the way they were meant to be. From our family to yours, since 1999. We hope you like them!

2347 Birch Bay Lynden Rd., Custer 360.366.4151

Open to visit by appointment made online. ospreyhillfarm.com

B oxx B erry Farm

Starting in June, upick begins at Boxx Berry Farm for strawberries, followed by raspberries and blueberries. Check out our website for upick information at BoxxBerryFarm.com. Also, check out our farm store for we pick berries, as well as vegetables, flowers and more.

B B erry Farm

6211 Northwest ox x Dr., Ferndale, 360.380.2699, boxxberryfarm.com

Our picturesque family owned farm offers u pick of the most popular northwest varieties of strawberries,raspberries, blueberries and blackberries in their perspective seasons starting mid June to Labor Day in September. Please check website for availability. Hours: Mon-Sat 9 am-6 pm, Sun 10am-4pm. 7655 Melody Ln., Ferndale, Additional Stand Locations Online 360.384.1260, barbiesberries.com

Western Washington is our Paradise! On Saturdays at the Bellingham Farmers Market, we prepare Norwegian, Mochi, Buttermilk and Liege waffles featuring ingredients sourced locally; Cairnspring Mills, East of Eden Farm, Twin Brook Creamery, Living Earth Herbs and The Kitchen Imp. We cater weddings and special events. wafflesinparadise.com, ruby@wafflesinparadise.com

May 2022 59

L E A D E R S IN LUXURY

Buy your home with WECU and get

closing costs* Apply by June 30, 2022.

Real Estate Built on Honesty & Integrity - working to ensure my clients success -

Karen Timmer Branch Broker - CRS, ABR, CNE 360-410-0848 Over 30 Years Experience KarenTimmer.com

Learn More at wecu.com/RealEstate *Discount on closing costs applies only to the purchase of a primary residence and loan amount of $100,000.00 or more. Promotion subject to standard WECU loan closing requirements and conditions.

Featured Home: Anacortes Cliffside Cabin 62 Spotlight: Molly Maguire 68

Courtesy of KP Metalworks

Remodel: Faith Ulate 69

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KP Metalworks

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Featured Home

Anacortes Cliffside Cabin WRITTEN BY DAVE BROGAN | PHOTOGRAPHED BY RADLEY MULLER PHOTOGRAPHY

FEW YEARS PRIOR to this project, the homeowner

bought this beautiful piece of shoreline property with a rundown cabin with the intention of fixing it up or replacing it sometime in the future. After some investigation into the state of the home — and in particular the home’s foundation — they realized that replacing the old cabin was the only realistic option. The homeowner engaged Greg Robinson of GR Architecture as the project architect and Bellingham Bay Builders as the general contractor. As an integrated design team, they all worked together to design this wonderful getaway cabin on the shoreline. The key project goals were to build a compact, beautiful, high-performance cabin without creating any new additional impacts to the site and local ecosystem. The cabin was designed to be a snug, comfortable place to get away to, as well as a place to invite friends and inspire offline connections and creativity. Like any new high-performance home, the cabin would also be lowmaintenance, durable, have great indoor air quality, provide thermal comfort, and be energy-efficient.

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To minimize site impacts, the new cabin was built in the same footprint as the old derelict cabin after it was removed while maintaining the existing cabin’s septic system. From there, a modern high-performance cabin was built with behind-the-scenes details such as a carefully detailed building envelope, high R-value insulation, modern high functioning windows, a mini-split heat pump for heating and cooling, and a heat recovery ventilator. With a long-lasting, high-performance building shell and mechanical systems designed, it was time to plan an interior that inspired and comforted the owners. Besides cozy window seats and floor-to-ceiling library cabinets, the home’s recycled Douglas fir ceiling beams provide a solid place to hang the owner’s aerial silk. With its lowmaintenance design, visits provide more time for reading, connecting, exploring, cooking, aerial silks, and even oyster farming.  Contractor Architect

Bellingham Bay Builders Greg Robinson

Photography

Radley Muller Photography

May 2022 63

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Editor’s note: The tiles for the fireplace were created by Amy Popelka of Tac Tile Company and installed by Rob Rocks Tile and Stone. For more information about the project, check out our November/December 2021 issue or visit BellinghamAlive.com.

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Congratulations to Ken Asp at Windsor Plywood for being the #1 Festool dealer in ALL of Bellingham!!

NATE KENOYER 360-319-3280 nkenoyer@windermere.com natekenoyer.com

It’s springtime at the Garden Spot! Garden Spot Nursery is a neighborhood nursery and boutique, open year round and staffed by avid gardeners who are ready to assist with any project. They have everything from hanging baskets to houseplants. Cute gifts and and practical tools are always in stock so you can find the perfect gift for a friend or yourself ! Let this peaceful spot be your new favorite place. 900 Alabama St., Bellingham | 360.676.5480 | garden-spot.com

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Local Find

Making Magic with Metal KP Metalworks WRITTEN BY COCOA LANEY PHOTOS COURTESY OF KP METALWORKS

HETHER YOU’RE LOOKING to repair a cracked handrail or invest in a custom-fabricated gate, KP Metalworks can help. They’ve garnered a reputation as one of the top metal and welding fabrication companies in Whatcom County — but those who know owner KP Peirce aren’t surprised. Her business may be new on the scene, but she’s no stranger to her craft. Peirce first became interested in welding as a teenager and now brings more than 25 years of experience to the table. She started welding professionally at a young age and worked with dozens of organizations across the state before starting her own business. This includes Gateway Controls, where she worked for a decade. KP Metalworks was officially opened in August of 2020, and the business became a full-time gig for Peirce on Nov. 29, 2020. The team is small: Peirce handles the welding and fabrication while her partner, Lauren Sires, is in charge of marketing and communication. “Something that sets us apart is that it’s just two gals in here working,” says Peirce. “I’m a mom of two kids, and it’s been nice starting this business because I’m able to juggle my schedule a lot better.” Peirce’s specialties are railings and gates, and her recent favorite project is a clean and modern horizontal railing that was custom-fabricated for a residential client. In addition, she also creates fire pits and functional metal decor.

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Bellingham locals will likely recognize many of the projects on KP Metalworks’ Instagram. In addition to residential work, Peirce has also completed installations for iconic local businesses and public spaces. These include railings for The Wildrose in Seattle as well as The Shakedown, window treatments for Sabbath Tattoo Parlor, and even safety racks for outfalls on the beaches of Birch Bay. No matter the project, customers know to expect service that’s professional, timely, and personalized. Moreover, Peirce is involved in every step of the process. “I typically like to come out to the site and meet the customer in person,” says Peirce. “That way, I can actually see where the install is going to be, maybe see what the environment is.” From there, Peirce accepts a deposit and begins making mockups. Sires will create drawings of these mockups for the client’s approval, and once the design is greenlit, Peirce brings the idea to life in her shop. Finally, the team returns to install the finished product using stainless hardware — a must given our damp Pacific Northwestern climate. This combination of talent and professionalism is well-known among customers and industry professionals alike. Both Peirce and Sires have been honored by the encouragement they’ve received since officially starting the business. “I have just been blown away at how other really established business owners in similar fields have shown up to support her in every way possible,” Sires says. “Business owners have been like, ‘We’re so stoked that you’re finally out on your own, you’re so talented, you’re gonna kill it!’ Just everywhere I go, everyone adores her.” Peirce has become a well-known figure around Bellingham thanks to her professional work and involvement with the Bellingham Roller Betties and Subdued City Rollers, a junior roller derby league she co-founded in 2018. To learn more about Peirce and her craft, visit KP Metalworks online or on Instagram at @KPMetalworks.

Bring In The Outdoors...But Not All Of It. Outdoor shading products from Russell’s Window Coverings.

Designer® screen shade

360.656.6579 or 360.961.4918 | 873 Hinotes Court A2 | Lynden, WA 98264

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Thank you for voting us Best Garden/Nursery

929 E. Bakerview Rd. Bellingham 360-366-8406 mygardennursery.com

Check out the Purple Flamingo Cafe next time you visit My Garden Nursery! Stroll around the garden or sit at one of the bistro tables amongst the flowers and enjoy. Serving coffees, Flamingo Freezes, fried Dilly Pickles, Flaminis, fresh soups and salads.

360.685.3143, kpmetalworks.com  May 2022 67

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Spotlight

Molly Maguire: Landscape Architect WRITTEN BY ANELYSE BOHLKE | PHOTOS COURTESY OF MOLLY MAGUIRE LANDSCAPE ARCHITECTURE

ROM IDYLLIC HOME gardens to charming city parks,

the field of landscape architecture is vast and impactful. So whether you’re a homeowner looking to beautify your front yard or a business owner wanting to enhance your curb appeal — you can call Molly Maguire Landscape Architecture to get started. Molly Maguire’s interest in landscape architecture sprouted in her late 20s when she decided to major in it — blending her love of horticulture and fine art to create a perfect balance she could use to impact the community. After 15 years of working for other landscape architects, Maguire ventured out on her own, opening a private office in Bellingham in 2012. A decade later, the business is still going strong, seeing a recent increase in demand and recognition for the field. “It has been a very long path to get to this point, but I was confident that Bellingham needed a good landscape architecture firm,” she says. “There’s been a greater recognition of what our practice brings, and along with that — increased awareness and connections.” When it comes to clientele, Molly Maguire Landscape Architecture oversees many different projects ranging from commercial and residential projects like yards and gardens to institutional and public projects like universities, health care facilities, parks, and street design. Regardless of the type of work, virtually all projects start with a phone call. Maguire refers to this initial conversation as a pre-qualification, where she can analyze the project’s needs, the timeline, and whether or not she is a good fit for that project and individual. After selecting a project, Maguire dives into master planning for property owners. This process can involve 68

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an entire property or a small portion and is often very collaborative with the client — examining the opportunities, constraints, and determining how the existing or planned architecture can be drawn out into that newly landscaped space. Some additions she’s made include custom bocce ball courts, fire pits, water features, decks, edible gardens, natural swimming pools, patios, and more. When it comes to selecting projects to work on, Maguire places value on high quality projects that lead to beautiful and sustainable results. Some of her favorite projects in the past have been in conjunction with nonprofit low-income housing developers like Kulshan Community Land Trust, Habitat for Humanity, the Bellingham Housing Authority, and Mercy Housing. “What’s most rewarding for me is working with a good client and a good team where we’re building something special and valuable that has strong environmental value, aesthetic value, and use value,” she says. “... Projects that are trying to create beneficial habitats for both humans and the natural world.” With the recent boom in business over the last two years, Maguire hopes to get more involved in communityfocused work, as well as to expand her team from a onewoman-show (with one subcontractor) to a business that includes multiple employees. “The way that our organization is structured, there’s a tremendous amount of importance placed on training and apprenticeship opportunities,” she says. “The mentorship role is really important in this profession, and it’s one that I’d really like to step into.” 119 N. Commercial St., Bellingham, 360.542.4052 

Remodel

Home

Remodeling Reality Faith Ulate, Real Estate Agent WRITTEN BY FAITH ULATE | PHOTOGRAPHED BY GRAYSON GLASBY

FTER WATCHING A one-hour HGTV show, who

wouldn’t get inspired to do a home remodel? Fun, fast, easy, glamorous, right? Well, the truth is that a full-scale remodel entails a lot of time, energy, patience, cash, and unexpected curve balls. I recently helped my buyers purchase a ‘70s “project” home. It was an estate sale listed by Danielle Groeneweg with Bellwether Real Estate, and it seemed like it wouldn’t take much to get it beautifully updated. The layout was a little tricky and the trees and landscaping needed a major overhaul, but the location and setting seemed just right. Little did we know that there would be unanticipated costs involved. Who knew there would be an oil tank buried under the property, which had to be removed (trickier than one might think!)? Then, when fixing up the yard, a water pipe was hit and damaged, so that also needed repair. Walking into the home was like going back in time. Brown paneling on the walls, closed-off spaces, odd layouts, small bathrooms, outdated cabinets, laminate countertops, rotted wood on the deck, and outdated colors all around. My clients decided to get rid of all the paneling and take out one of the walls in the “office” area and turn it into a dining room, which opened up the space making it so much more usable. They also decided to completely replace the kitchen cabinets, put in new quartz countertops, and add stainlesssteel appliances. The interior and exterior were completely repainted, and the deck was repaired and stained. All the flooring was replaced with new carpeting and luxury vinyl plank. Bathrooms were updated as well with intricate ceramic tiling. The red brick on the wall and fireplace were painted over with a fresh crisp white. To add the final touches, they put in beautiful light fixtures throughout the home. They replaced all the hardware on the doors and cabinets, which made a big difference. Lastly, to display this home for all it had to offer, we decided to use the talented Anne Tanner Interior Design and Home Staging. She really made the place sparkle! Special thanks to Grayson Glasby with BayHome Photography, who took all the before and after pictures. Having a good photographer makes all the difference when needing to get your home noticed by buyers for its full potential. This home remodel went over the initial budget, and it took a few months to complete, but everyone was happy with the final results. So, the next time you are watching your favorite remodeling show, just remember that it will probably take more than an hour to do your home updating projects. But if you are patient and have perseverance, you too can make your dream home a reality. Bellingham, 360.220.8685, faithulate.withwre.com  May 2022 69

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Necessities

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Pantry Must-Haves WRITTEN BY ANELYSE BOHLKE

HEN IT COMES to my home, the kitchen is one of my favorite places — it’s where the food lives. However, when my pantry or cabinets are cluttered, it makes searching for what I want to eat more challenging. Here’s a few items to help you pretty your pantry and spice up your spice cabinet so you can skip the search and go right to snacking. 

1 2 3

Custom Spice Vinyl Decals The Orderly Space, $15 206.719.1000, theorderlyspace.com

Enameled Container Set of 3 Greenhouse Home, $17 1235 Cornwall Ave., 360.676.1161, greenhousehome.com

Bin Clip Labels The Orderly Space, $15 206.719.1000 theorderlyspace.com

Fuleadture Pantry Organizers

YouCopia UpSpace 2 Shelf Bottle Organizer

Walmart, $47 4420 Meridian St., Bellingham, 360.647.1400, walmart.com

Target, $20 30 Bellis Fair Pkwy., Bellingham 360.734.0220, target.com

May 2022 71

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Burgers • Wings Fat Sandwiches

take-out • delivery Order Online 360.366.8752

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Fatshack.com

Sun-Thurs 11am to 1am

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THOUGHTFULLY CRAFTED BEER | CIDER | SPIRITS | PIZZA Terramar is a gathering place paying tribute to the farmed and foraged ingredients of Skagit Valley’s land and sea.

5712 Gilkey Ave., Edison 360.399.6222 terramarcraft.com @terramarbrewstillery

International Spice Blends 74 Magdalena’s Bistro and Creperie 78 Chuckanut Bay Distillery Expansion 84

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Photo by Katheryn Moran Photography

Local Find

Golden Glen Creamery

82 May 2022 73

Taste

International Spice Blends

Spice It Up: Six International Blends To Try WRITTEN BY COCOA LANEY AND ANELYSE BOHLKE

RESH INGREDIENTS GO a long way, but to make the most of your meals, you’ll also need a stocked-up spice rack. Next time you bring home local ingredients from the farmers market, try preparing them with global flavors — the possibilities are practically endless. Many international spices can be purchased pre-packaged, but sometimes it’s more fun to create your own blend and balance its flavors exactly to your liking. As you get familiar with a new flavor profiles, we recommend looking online for recipes written by members of the cultures they originate from. When sourcing components for spice blends, check at local businesses such as The Spice Hut; Wonderland Herbs, Teas, & Spices; and Asia Oriental Market. Now, let’s get cooking!

Panch Phoron

Advieh

This aromatic and slightly nutty blend (which literally means “five spice”) is commonly used in cuisines from North and East India as well as Nepal. Its exact origins are unknown, but even so, it’s been used for centuries in traditional Bengali cooking. There are several variations on panch phoron depending on regional availability; for example, radhuni (a spice similar in flavor to celery or parsley) can be used in place of mustard.

This fragrant spice is a staple in Persian kitchens, and its flavor is comparable to a mild garam masala. Advieh (meaning “spice” in Farsi) has truly ancient origins — some advieh recipes date back more than 2,000 years. Nowadays its precise ingredients vary from chef to chef, making this blend very customizable. Its various iterations include advieh mahi (used to season fish), advieh polo (for chicken dishes), advieh khoresh (for stews), and more.

Blend Ingredients

Spice Ingredients

Whole fenugreek seed Whole nigella seed Whole black mustard seed Whole fennel seed Whole cumin seed

Ground turmeric Ground cinnamon Ground cloves Whole cardamom pods Dried rose petals Cumin seeds Ground ginger

How To Use It This robust blend is excellent when sprinkled atop everything from curries, dals, stews, and other savory dishes. Its ingredients are whole, not ground, so spices should be bloomed in a generous amount of oil to release maximum flavor — just be careful not to burn them! If you prefer, dry roast and grind dry roast and grind the spices for use in marinades or rubs. Panch phoron also works excellently as a pickling spice. 74

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How To Use It To make advieh, grind the ingredients together using a mortar and pestle. This version of the blend works well in a multitude of savory Persian dishes ranging from stews to roasted meats and even rice dishes. If you’re so inclined, you can add further complexity to your blend by incorporating more ingredients such as coriander, saffron, and even dried lime.

Poudre de Colombo If you’re looking for an alternative to traditional curry powder, Poudre de Colombo (or West Indian curry powder) is sure to do the trick. It’s the signature spice of the French Caribbean, and the blend can be found as both a fresh paste and a powder. Most commonly used on islands such as Guadalupe, Martinuque, and other former French colonies, Poudre de Colombo is believed to have originated with the plantation workers who emigrated from Sri Lanka. Its subtle heat packs less of a punch than traditional curry powder, but if you like things hot, feel free to add in a sprinkle of chili powder or cayenne.

Chicken Colombo

Spice Ingredients

How To Use It

Black mustard seed Whole cumin seeds Black peppercorns Ground turmeric Whole cloves Whole coriander Toasted long grain white rice (optional)

While the flavor Poudre de Colombo can be created using powdered spices, traditional versions use whole spices that are toasted and ground with a mortar and pestle or spice grinder. Toasted grains of rice can also be ground in for their nutty flavor and thickening qualities. When it comes

to recipes, Poudre de Colombo is the star ingredient of — you guessed it — Chicken Colombo, which is a dish made with coconut milk and plenty of citrus. It also works well as a rub for meats, in stews, sprinkled on roasted root veggies, or anywhere else you’d normally use curry powder.

Herbes de Provence You may have seen this blend on the shelf at your local supermarket. Herbes de Provence is believed to have originated in Southeastern France, arising from the plentiful summertime herbs native to the region. The blend quickly gained popularity in the United States after chef Julia Child began teaching home chefs about French cooking. This led to an increase in commercialized versions of Herbes de Provence, making it a largely accessible addition to aspiring cooks everywhere.

Blend Ingredients Dried thyme Dried oregano Dried basil Dried Marjoram Dried fennel seed Dried rosemary Dried tarragon Dried mint Dried lavender (optional) Dried summer savory (optional) Dried chervil (optional)

Ratatouille

How To Use It Herbes de Provence is composed entirely of dry herbs, creating a unique flavor that is often found in French and Mediterranean dishes as well as common salads, soups, and fish. While the basic recipe for this mix is fairly universal, you can add ingredients

like lavender or chervil to cater the flavor to any dish. The blend works great on roasted veggies like potatoes and parsnips, and if you’re feeling adventurous, you can add it to baked goods such as tea cookies for an unexpected herbal kick.

May 2022 75

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International Spice Blends

Berbere

Blend Ingredients (Whole Spices)

For those looking to really amp up the heat, this hot spice blend more than delivers. Chock full of rich flavor and heat, this bright red spice is most often found in Ethiopian cuisine. Berbere is thought to have originated in Ethiopia during the 5th century, when the Red Sea Route to the Silk Road was under Ethiopian control. The trading of spices from countries like China eventually resulted in the spicy, sweet, and citrusy blend known today.

Coriander seeds Cumin seeds Green cardamom seeds Dried red chili peppers Whole allspice berries Whole cloves Fenugreek seeds Black peppercorns

Blend Ingredients (Powdered Spices) Sweet paprika Ground cinnamon Ground ginger Ground turmeric Ground nutmeg Salt

How To Use It While the exact blend can vary from person to person, there are a few key spices that make berbere the perfect addition to many meat, poultry, fish, soup, and vegetable dishes. Berbere can be a complement to many savory dishes and items; however, it is most commonly found in a chicken dish known as doro wat. You can make it at home or see how the pros do it at Ambo Ethiopian Cuisine in Bellingham.

Doro Wat and Assorted Sides

Shichimi Togarashi Shichimi togarashi, also known as the “seven spice” blend, is composed of six spices plus nori (a.k.a. seaweed). The blend derives its name from “shichi,” the Japanese word for “seven” and “togarashi,” the Japanese word for “peppers.” While shichimi togarashi is now commonly used in noodles, soups, and meats, its original use was actually medicinal. Believed to have originated in 17th century Japan, the blend was first sold in pharmacies after its creation in an herbal medicine shop called Yagenbori. It wasn’t long until street vendors discovered it had seasoning potential along with medicinal.

Blend Ingredients Nori (dried seaweed) Red chili flakes Dried orange peel Sichuan peppercorns Black sesame seeds White sesame seeds Ground ginger 76

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Ramen Topped with Shichimi Togarashi

How To Use It Very similar to another blend called nanami togarashi, shichimi togarashi stands out with its higher ratio of orange peel — resulting in a versatile sweet and spicy seasoning that compliments noodles and salads alike. It’s often used as a finishing spice, so if your dish needs an additional zippiness, try sprinkling on togarashi instead of hot sauce. Togarashi works well on everything from popcorn to pizza and much more. 

Dining Guide Taste

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 Menu items and prices are subject to change, so check before you go. See all our restaurant reviews on our Eat and Drink tab at bellinghamalive.com * Local restaurants need you now more than ever! However, due to COVID-19, some restaurants may be temporarily closed. Remember to call ahead or check online for delivery and pick-up options.

WHATCOM AMBO ETHIOPIAN CUISINE

Ethiopian

902 N. State St., Bellingham 360.756.1627, amboethiopian.com If you’ve never had Ethiopian food before, get ready — you’re in for a treat. Ambo has something to offer meat eaters and vegans alike, and it’s the best kind of comfort food: Hearty, healthy, and warming on a soul-deep level.

BIG LOVE JUICE American

FAT SHACK American

1144 10th St., Bellingham 360.383.5336, biglovejuice.com

414 W. Bakerview Rd., Bellingham 360.366.8752, fatshack.com

Cold press juices make up the bulk of t he menu at Big Love Juice. However, these aren’t your average juices. Big Love Juice uses a hydraulic press, rather than the traditional high-heat methods that eliminate much of the vitamins and nutrients found in fruits and vegetables. Customers looking for something a little heartier can also pick from a multitude of smoothies, soups, salads, bowls, and loaded toasts.

Fat Shack offers a variety of burgers, wings, and their specialty: densely packed sandwiches. The typical “fat” sandwich is some combination of grilled steak and fried chicken, along with cheese and a host of sides, all pressed inside a fresh hoagie roll. It is not for the meek, or for someone looking for a salad bar. Along with its unapologetic embrace of deep-fried food, Fat Shack serves up some surprises. Its hamburgers are hand-pressed, hand-seasoned, and never frozen.

CHAIR 9 WOODSTONE PIZZA & BAR

GUUD BOWLS American, Ready-to-Heat Bowls

American

10459 Mount Baker Hwy., Glacier 360.599.2511, chair9.com After a long day skiing or snowboarding from Mount Baker Ski Area’s eight chairlifts, Chair 9 is tailor-made for those seeking a place to grab a bite before heading back down the highway. The building is spacious, with two stories of seating and a colorful variety of snowboards decorating the wall. Their pizza is crafted on house-made artisan dough and cooked classically in a wood stone oven. The restaurant’s relaxed atmosphere and delicious menu make it a destination to try on your next trip to the slopes.

1300 Bay St., Bellingham 360.752.2968, bayouonbay.com Bayou On Bay serves a wide variety of classic Cajun/Creole dishes, such as gumbo, jambalaya, po’ boy sandwiches, and hush puppies, to name a few. A housemade 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 satisfying meal.

Guud Bowls is unlike most food services because they don’t have a storefront. Every weekday, owners Mike Duncan and Meredith Steven cook and chill bowls of food in a commissary kitchen and hand-deliver anywhere in Whatcom County. Choose from a rotating menu of gluten-free bowls filled with colorful, fresh ingredients. Pop the ready-to-heat bowls in the oven, microwave, or saute in a pan.

HOMESKILLET American

CULTURE CAFÉ Eclectic

521 Kentucky St., Bellingham homeskilletinsunnyland.com

210 E. Chestnut St., Bellingham 360.746.6558, kombuchatown.com This inviting, comfortable place gained a reputation for its all-natural, craft kombucha but it also offers a one-of-a-kind dining experience. All the items are prepared inhouse with the exception of bread, which is made by Mount Bakery. The menu reflects a great deal of care and integrity, served by authentic and accommodating employees in a communal space that offers karaoke, board games, and live music.

DRAYTON HARBOR OYSTER COMPANY

BAYOU ON BAY Cajun, Creole

2625 S. Harbor Loop Dr., Bellingham, 360.510.4880, guudbowls.com

Seafood, Regional NW

685 Peace Portal Dr., Blaine 360.656.5958, draytonharboroysters.com A board inside Drayton Harbor Oyster Company tracks when the last oyster delivery was made and how long it takes the oysters to get from the ocean to the kitchen. The record? 13 minutes. This level of freshness means oysters so good that people come from all over the globe to taste them. The intimate, casual setting will make you feel like you’re at a friend’s house.

Owners Tina and Kirby named their restaurant after one of their favorite lines in the movie Juno, when a store clerk says, “This is one doodle that can’t be undid, homeskillet.” The skillets on their menu came afterward, but are now one of the eatery’s most popular items. A small skillet is filled with perfectly-fried potatoes, eggs, and your choice of toppings. Homeskillet can’t be beat with its friendly service, colorful atmosphere, and ultimate comfort food.

JACK NEIMANN’S BLACK FOREST STEAKHOUSE German, Steak 638 Peace Portal Dr., Blaine 360.306.8342 Black Forest Steakhouse offers a versatile dining experience. It’s fancy enough for special occasions, anniversaries, and graduation celebrations, but it’s also a place you’ll want to go to any day. Black Forest cooks their steaks different than most other steakhouses: They broil them in a 1,600-degree oven, leaving the meat tender and flavorful.

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Review

Generous in Portions and Spirit Magdalena’s Bistro and Creperie WRITTEN BY COCOA LANEY | PHOTOGRAPHED BY BELLA CORONADO

Owner, Magdalena Theisen

BellinghamAlive.com

UCKED AWAY IN Fairhaven is Magdalena’s Bistro and Creperie, an eatery notable for its authentic European bites and community-oriented spirit. Inside, customers can expect mouth-watering crepes, a devoted clientele, and — as of this March — stacks of donations to be shipped to Ukrainians, sourced from the community at large. Magdalena Theisen is the woman behind both the delicious crepes and the charitable donation campaign. Eastern Europe is close to her heart; after all, she emigrated from Poland in 2009 and started Magdalena’s Creperie soon after. Most of the offerings at Magdalena’s are European-inspired, and the crepes are made according to traditions in Brittany, France (where Magdalena herself learned to prepare them). Eastern European dishes also appear frequently on the menu; while pierogies are a mainstay, other dishes such as

Dontations for Ukraine

Polish golumpki or even Ukrainian borscht occasionally pop up as specials. While the menu might be internationally inspired, the ingredients themselves are locally sourced. In the summertime, Theisen gets her veggies and fruits from Joe’s Garden — and her very own garden provides the restaurant with herbs. Magdalena’s also offers soups and salads, and Breadfarm in Edison is Theisen’s go-to for bread. Magdalena’s crepes can be sweet or savory — so obviously we had to try both styles. First up was the No. 7 ($15), which comes filled with prosciutto, brie, and honey. It’s topped with greens and berries tossed in a delightfully zesty dressing. I got mine made with buckwheat, which is both gluten-free and vegan. The richness of the ham and cheese was balanced out by the salad, and the crepe itself was light, crispy, and borderline addictive. We also tried the daily special, which was a mango-pear crepe filled

with ricotta cheese and housemade mango curd, topped with mascarpone cream cheese and fresh berries. Trust me — it was as delicious as it sounds. Crepes might be the star of the show, but don’t sleep on the Pierogies ($12 for six). We tried ours filled with potatoes and farmer’s cheese, and diners are given the option to have them either pan-fried or boiled. While the food was undeniably tasty, the best part of our visit was seeing how Theisen had rallied the community to come together to support Ukrainians affected by the war. Given her Eastern European roots, she was inspired to get involved however she could — starting by arranging for an employee’s Ukrainian family to stay with her friend in Poland. Next, she was able to recruit her social media following to donate money and items such as first aid supplies, baby diapers and formula, and more.

At the time of writing, donations are still being dropped off at the restaurant; Theisen has now sent multiple truckloads to Seattle for shipment to Ukraine via the Washington Ukrainian Association. “My hope is [that] more and more businesses and companies get involved to help,” she says. It’s impossible to have a meal at Magdalena’s and not leave feeling uplifted, both from the food and the generous spirit of the woman responsible for it all. Of course, this is no accident — Theisen wants her restaurant to be comforting, safe, and perhaps a little nostalgic. “That’s what I’m happy about — if people come and close their eyes because [the food is] bringing their memory to the past, or to Grandma, or people they left behind,” she says.”This is, for me, the biggest compliment.” 1200 10th St., Ste. 103, Bellingham, 360.483.8569, magdalenascreperie.com 

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Chef’s Corner

Skagit Valley Chopped Salad Mark Schultz of Chuckanut Manor Seafood and Grill RECIPE BY MARK SCHULTZ | PHOTOGRAPHED BY BELLA CORONADO

HEF MARK SCHULTZ’S zesty

take on chopped salad tastes like springtime on a plate. It also incorporates a wide variety of Skagit-grown produce, so if you’re looking to pack your plate with more local veg, this dish is a must-try. When sourcing ingredients, Schultz recommends shopping with Samish Bay Cheese, Blanchard Mountain Farm, Eagle View Farm, and Dahlia Depot — but fresh produce from the farmers market will also taste delicious.

Meet the Chef Schultz holds a culinary arts degree from Johnson and Wales University and got his start working in restaurants, hotels, and golf clubs in Las Vegas, Nevada. After aiding in the opening of The Capital Grille Restaurant on the Las Vegas strip in 2004, Mark was offered his “dream move” to take over as the chef for The Capital Grille Seattle. In 2010, Mark (along with his wife and children) moved to the Pacific Northwest. When it came time to choose a place to lay down roots, he and his family landed in Skagit Valley. Mark spent two years commuting out of the valley for work, but was eager to align his professional career with his personal life in the county he has grown to love — and that’s how he ended up an integral part of the Chuckanut Manor family!

Salad ingredients Makes 4 servings 1 romaine lettuce heart, finely shredded 2 cups watercress 2 ounces microgreens 4 asparagus spears 1 small zucchini 2 pattypan squash (or 1 small yellow squash) 8 sugar snap peas, thinly sliced ½ cup heirloom cherry tomatoes, halved 80

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½ cup garbanzo beans, drained and rinsed 8 small Manzanilla olives Handful of chopped brioche croutons ¼ cup feta mousse per portion ¼ cup lemon vinaigrette

Feta Mousse 1 ½ cups crumbled Samish Bay Feta ½ cup Samish Bay Vache ½ cup heavy cream 3 tablespoons olive oil 1 teaspoon oregano 1 teaspoon black pepper Zest from 1 lemon

Lemon Vinaigrette 1 shallot, diced Juice and zest of 1 lemon ¼ cup rice wine vinegar 1 teaspoon dijon mustard 1 tablespoon honey 1 teaspoon dried oregano ¼ cup olive oil Salt and pepper to taste

Assembly • To make the feta mousse, add feta cheese, vache, cream, olive oil, oregano, lemon zest and pepper to a food processor.

Chef Mark Schultz

Beat until the mixture is homogenized and the feta cheese is well incorporated. • To make the dressing, add all ingredients except olive oil to a food processor. Once blended, keep motor running and drizzle in oil to emulsify. • Dice and lightly roast zucchini, asparagus, and squash. Cool before using. • Spread feta mousse on the bottom of each plate. • Toss all remaining ingredients together to make sure everything is dressed properly. • Plate salad on top of feta mousse 

Dining Guide

Taste

LITTLE CHEERFUL American

THE NORTH FORK BREWERY Eclectic, Bar

133 E. Holly St., Bellingham 360.738.8824

6186 Mount Baker Hwy., Deming 360.599.2337

Little Cheerful is a bustling breakfast spot, ideal for customers looking to enjoy a mouthwatering meal over conversation or a newspaper. The cafe has maintained its popularity through the growth of breakfast cafes in the area. Their menu includes something for everyone, whether you are gluten-free, vegetarian, vegan, or an omnivore — and if you are craving eggs benedict, Little Cheerful is definitely for you. Side note: Cash only.

Pizza and beer is a pairing that truly stands the test of time. At Deming’s long-running North Fork Brewery, which opened in December of 1997, the two remain as strong as ever. The North Fork’s brews are made in small batches by their longtime brewer and his custom draft system. The old-style pub feels homey and familiar, with quirky decorations like a glass wall encasing rows and rows of beer bottles. It’s a warm, inviting place to escape the biting temperatures outside.

LORENZO’S Mexican

ÖVN WOOD-FIRED PIZZA Pizza

190 E. Bakerview Rd., Bellingham 360.527.3181 2121 E. College Way, Mount Vernon 360.848.7793 902 Highway 20, Sedro-Woolley 360.856.6810, lorenzosmexicanrestaurant.com

1148 10th St., Bellingham 360.393.4327, ovnwoodfiredpizza.com

Lorenzo and Laura Velasco’s restaurant was established in 2006 and brought an authentic Mexican restaurant to the communities of Bellingham, Mount Vernon, and Sedro-Woolley. The staff is friendly and welcoming, and even owner Lorenzo will occasionally stop by tables to check in with the customers.

MAGDALENA’S CREPERIE European 1200 10th St., Ste. 103, Bellingham 360.483.8569, magdalenascreperie.com Paris, London, New York, Vancouver, and Bellingham all have them: little shops where the aromas of sweet and savory crêpes, custom sandwiches, and hot soup du jour fill the air. With an astounding selection of crêpes, it’ll take more than one trip to decide which is better, sweet or savory. But at this eatery, it is criminal to pass up the sweet little numbers filled with velvety smooth vanilla-flavored cream cheese, white chocolate, and your choice of fresh fruit. A crêpe option for every crêpe craving.

MYKONOS Greek 1650 W. Bakerview Rd., Bellingham 360.715.3071, mykonosbellingham.com Pita bread is pita bread, right? Not at Mykonos. If you order a starter of hummus, prepare your tastebuds for slices of heaven. If you consider yourself a connoisseur of Greek cuisine, you won’t be disappointed. Mykonos offers excellent value for the price — Pheidippides would be proud.

The clean lines and urban upscale atmosphere of this pizza restaurant promise some very good food — and they deliver on that promise. They also serve crispy salads and excellent cocktails. Dining here is the perfect way to spend an elegant lunch or intimate dinner.

RIFUGIO’S COUNTRY ITALIAN CUISINE Italian

Culinary Events Authentic Indian Vegetarian with Vina Patel May 4, 3 p.m.

Take a virtual class with Milk Street Online Cooking School and learn how to make aloo mutter, a spiced potato and pea curry, as well as poori, a fried puff bread. This class with Vina Patel, the author of the cooking guide “From Gujarat With Love,” will teach you to use bold flavors confidently in the kitchen. Virtual milk-street-cooking-school. teachable.com

Uncorked: Rocky Pond Winemaker Dinner May 20, 6:30 p.m.

5415 Mount Baker Hwy., Deming 360.592.2888, ilcafferifugio.com Rifugio’s brings fine dining to the “wilderness.” Fifteen miles out on Mount Baker Highway, just past Deming, sits a funky old cafe that has been transformed into an oasis for foodies and coffee-lovers alike. Menu items befit their Italian name and the 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 centerpiece for special dinners under the stars.

Let your tastebuds travel to the Northern Columbia Valley with this fine dining event. Semiahmoo’s culinary team has carefully crafted a secret five course menu, artfully pairing each course with a wine from Rocky Pond Estate Winery. Learn about the local produce used in each dish and how to pick a perfect complimentary wine pairing. Semiahmoo Resort 9565 Semiahmoo Pkwy., Blaine

THE RUSTIC FORK Italian 442 Peace Portal Dr., Blaine 360.332.4346, therusticforkeatery.com On the menu at The Rustic Fork, you’ll find a variety of authentic Italian dishes, from pizzas and paninis to cannoli and lasagna. All pizzas are 12" and feature a fire-baked thin crust, differentiating the Rustic Fork from other pizzerias in Blaine. Stop by during lunch to choose from sandwiches, paninis, salads, and pasta dishes, or grab some pizza by the slice.

THE STEAK HOUSE AT SILVER REEF Steak, Seafood

4876 Haxton Way, Ferndale 360.383.0777, silverreefcasino.com This award-winning restaurant offers elegant dining and an intimate atmosphere.

Schooner Zodiac Salmon Dinner Sail May 20 & 27, 6 p.m.

Want a bit of adventure with your meal? Then embarking on the Salmon Dinner Sail may be up your alley. This event takes you out on the water, and guests assist in raising the largest mainsail on the West Coast. Afterwards, enjoy the view with a drink by your side as you await a rotating buffet of salads and sides served alongside some locally caught salmon. Bellingham Cruise Terminal 355 Harris Ave., Bellingham

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Local Find

A Family-Run Dairy Farmstead in Bow Golden Glen Creamery WRITTEN BY COCOA LANEY | PHOTOGRAPHED BY KATHERYN MORAN PHOTOGRAPHY

HE NEXT TIME you venture to Bow via Chuckanut

Drive, keep your eyes peeled for a wood-paneled farm store flanked by a cow statue. This unassuming shop serves as a storefront for Golden Glen Creamery, a local dairy farmstead offering more than 20 types of fresh cheese plus slow-churned butter. “We are called a farmstead because of the fact that we use our own milk,” says Owner Norma Ruiz. “It’s a family-run operation: mom, dad, niece, everybody.” Golden Glen has been in operation since 2009 and was purchased by Norma Ruiz in 2014. Being responsible for every step of production allows her to be very specific about the quality and consistency of the milk used to make cheese and butter. Golden Glen’s products are free of additives and pasteurized using a slow-batch process as opposed to the High Temperature Short Time (HTST) method used by larger corporations. More precision leads to better quality, but it also requires dedication — and, in Ruiz’s case, a 4 a.m. wake-up call. “From catching your milk, to making the cheese, to cutting the cheese, to packaging that cheese, and sending it out to the customer, it is just something that I guess you have to love and enjoy,” Ruiz says. “Because it’s a lot of hard work.” Everything at Golden Glen is done by hand, and for Ruiz, making cheese isn’t so different from making art. Whether she’s deciding the style of cheese or the aging process, there are plenty of opportunities to put her stamp on the final product. Golden Glen’s offerings include cheddar and gouda, both of which can be purchased from medium all the way up to an 82

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extra reserve (aged for five years). Their parmesan can be described as “table parm”; it’s less dry than typical parmesan and works well as a snack with crackers, fruit, or jam. There’s also fresh mozzarella and cow’s milk feta, the latter of which Ruiz notes is less pungent and works well as a substitute for queso fresco. Each cheese is delicious in its own right, but the river cheddar is a fan favorite (and Ruiz’s personal favorite when making mac and cheese). “The river cheddar is our signature cheese,” she says. “We add extra cream, so it makes it extra smooth. I mean, it’s almost like it could melt in your mouth if it’s at room temperature.” In addition, Golden Glen incorporates a variety of creative flavors into their butter and cheddar. “We do a dill and garlic [cheddar]. There’s also sweet basil, red peppers… so it is just fun,” Ruiz says. “We even have a lavender cheese that is really popular with wine.” To find out what the fuss is about, you can purchase Golden Glen cheese and butter at Haggen Food & Pharmacy as well as Community Food Co-Ops in both Skagit and Whatcom counties. Local eateries such as SeaBear Smokehouse, The Old Edison, and Snow Goose Produce also use dairy from Golden Glen. That said, Ruiz says the best place to pick up their products is the farm store itself. “We’re a really small little town. I mean, not a whole lot of people know about Bow,” Ruiz says. “I always encourage people to come out, especially during summertime.” 15014 Field Rd., Bow, 360.766.6455, goldenglencreamery.com 

Dining Guide

Prime-grade steaks are broiled at 1,800 degrees to lock in the natural juices and finished with a special steak butter. They also have an extensive wine list. This dining experience rivals any of the big-town steakhouses in quality and service without the big-city price tag.

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cilantro, and onions — but that’s certainly not the only mouthwatering option. With plenty of drinks to sample, there’s always another reason to visit again.

CHUCKANUT MANOR Pacific Northwest STORIA CUCINA Italian, Pizza 109 Grand Ave., Ste. 102, Bellingham, 360.734.1929, storiacucina.com Storia Cucina offers a simple, no-fuss menu meant to reduce decision-fatigue and prioritize quality over quantity. All pasta is made in-house on an imported Italian pasta extruder, and ingredients are as local as possible. The restaurant itself is bright, cheerful, and tastefully decorated, certain to lift your spirits even on a drizzly autumn night.

SWEET AS WAFFLES Waffles

3056 Chuckanut Dr., Bow 360.766.6191, chuckanutmanor.com Tucked along Samish Bay, Chuckanut Manor has been serving flavorful Pacific Northwest fare for more than 50 years. Open for lunch and dinner, including a daily happy hour from 2 p.m. to 5 p.m., the restaurant is known for its mouthwatering seafood dishes, burgers, steaks, stellar service, and breathtaking views of Samish Bay. The dining room and bar are expansive and feature white tablecloths, nautical decor, and rows of windows that show off the magnificent views. In the summer, guests may also dine on the outdoor patio. While the tablecloths might allude to fancy attire, the vibe is casual and everyone is welcome just as they are.

2039 Moore St., Bellingham sweetaswaffles.com Sweet As Waffles offers a wide variety of both sweet and savory waffles, all created from house-made ingredients. They like to get “weird” with the recipes and experiment with unique combinations of toppings.

TEMPLE BAR Bistro, Bar 306 W. Champion St.,Bellingham 360.676.8660, templebarbellingham.com Continually recognized for their craft cocktails and small plates, Temple Bar aims to please. In between delicious bites made from locally sourced ingredients, sip on a unique cocktail with house-made infusions and bitters.

COA MEXICAN EATERY Mexican 102 S. 10th St., Mount Vernon, 360.840.1938 214 Maple Ave., La Conner, 360.466.0267 coaeatery.com One bite of a taco or one sip of a margarita and you’re hooked. This eatery offers frequent customer appreciation days, offering 50 percent off food if you pay in cash. Deals and good food — what more could you want? Even on a different night, with the choice of fajitas, burritos, chimichangas, or flan, you won’t be disappointed.

DYNASTY CELLARS

BEST WINERY

IN BELLINGHAM! DAD’S DINER A-GO-GO American 906 Commercial Ave., Anacortes 360.899.5269

SKAGIT BASTION BREWING COMPANY American 12529 Christianson Rd., Anacortes 360.399.1614, bastionbrewery.com On the Bastion Brewing Company menu you’ll find classic salads, an array of interesting burgers, and crispy chicken wings drenched in your choice of sauce. Food arrives impressively quick, and even more impressive is the quality of the food.

Dad’s Diner A-Go-Go in Anacortes is the epitome of creative flavors and fun presentation. Add in the superior customer service in a comfortable, casual atmosphere, and it’s no wonder so many locals eat here weekly. The space is decorated with framed photos of dads, most of whom are local — an appreciation of their loyal fan base. Every edible item is a labor of love, just how Dad would make it at home.

NELL THORN Seafood 116 1st St., La Conner, 360.466.4261, nellthorn.com

CATRINA TACOS & TEQUILA Mexican 517 S. 1st St., Mount Vernon 360.336.5566, catrinastacostequila.com Catrina Tacos & Tequila is known for their take on Street Tacos — with a multitude of meat fillings to choose from, double tortillas,

Nell Thorn is seafood-heavy, so trying one of their seafood dishes is a must. Their daily specials take into account the freshest catches, but you’ll also typically find a seafood pasta, filet-topped salad, and oysters on the menu.

2169 E Bakerview Rd, Bellingham 360.758.2958 | dynastycellars.com

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Sip

Renovations and Distillations Chuckanut Bay Distillery Expansion WRITTEN BY JILLY GRECO | PHOTOS COURTESY OF CHUCKANUT BAY DISTILLERY

F YOU WERE to walk past

Chuckanut Bay Distillery right now, you would be met with the sight of cardboard and sawdust blanketing the floor, tools scattered all around, and the distillers hard at work in between construction jobs. However, in just a few short months, this space will be completely transformed into a three-story tasting room, restaurant, bar, distillery, and venue space. Even a rooftop bar is in the works! The distillery, now located at 1311 Cornwall Ave. in Bellingham, has a long history of evolution. Founders and co-owners Matt Howell and Kelly Andrews started the company in 2011 and quickly outgrew the original location on Railroad Avenue in Bellingham. Before Chuckanut Bay Distillery took over the building in March of 2017, it had sat mostly empty for nearly 50 years, after JCPenney closed its doors in the ‘70s. When the distillery first took over the space, they had two years of constant clean up to do. “There were bats, pigeons, an ugly drop ceiling, and leaks everywhere,” 84

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says current co-owner Ethan Lynette. “Matt truly had a vision to see what it could become.” After 250 gallons of pigeon droppings and 900,000 pounds of debris were hauled out of the building, the distillery could really get started. They kept remnants of the history of the building with bars and counters made from the old cross-beams upstairs. Since clearing the space, Chuckanut Bay Distillery has been up and running, producing around a dozen liquors and distributing them all over Washington. Wanting to be sustainable and support local farms, they source all their grains from Whatcom County and potatoes from Skagit County. Now it’s time for more growth for Chuckanut Bay Distillery. Plans for the 18,000-square-foot space include an addition of a restaurant and bar on the first floor, a mezzanine bar, a giant event space taking up the entirety of the third floor, and a rooftop bar with elevator access and breathtaking views of Bellingham Bay. The goal is to provide Bellingham with a large,

functional, beautiful venue that can accommodate hundreds of people. Construction has been steady, but not without its challenges. Due to the COVID-19 pandemic and resulting supply chain issues, cost of materials have skyrocketed in recent months. “Trying to source much of anything right now has been nuts,” says Howell. “I mean, price of steel is like all over the place. We try to figure out when to dip in our toes and get some of the things we need.” Now the focus is on ramping up production of new liquors and finishing the expansion. The restaurant and bar, with an expected capacity of 180 people, are projected to open in June 2022, with the event space and rooftop bar likely being ready in 2023. “It’s been a very arduous, difficult process that we’ve really spearheaded ourselves,” says Howell. “But I think the result is a space that we can be really proud of and there’s not anything else like it.” 1311 Cornwall Ave., Bellingham, 360.738.7179, chuckanutbaydistillery.com 

THE OYSTER BAR Seafood 2578 Chuckanut Dr., Bow 360.766.6185, theoysterbar.net

RAILROAD PUB & PIZZA Pizza, American 122 S. Spruce St., Burlington 360.982.2133, railroadpizza.com Railroad Pub & Pizza in downtown Burlington has all the charm of a rustic pub with quality food and drinks. The menu boasts several artisan pizza options on a 24-hour aged malted dough crust, as well as soups, salads, and sandwiches. The bar offers a multitude of taps for craft beer and ciders. The wide garage-style windows open in the summer, and the central fireplace heats the space in the winter. It’s a great place to watch a game, drink a beer, and eat some pizza.

THE RHODY CAFE American

GREAT

Courtesy of Aslan Brewing Co.

The Oyster Bar on Chuckanut Drive is perched among towering conifers above the oyster beds. Housed in a structure dating from the 1920s that has survived many incarnations, the restaurant owes its reputation to its remote, quintessentially Pacific Northwest setting. But people don’t dine at The Oyster Bar for its location alone. While oysters are the signature offering, The Oyster Bar offers a variety of other fine-dining choices and is known for its extensive wine cellar.

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5521 Chuckanut Dr., Bow 360.766.6667, rhodycafe.com The Rhody Cafe is a spot with a cozy, home-style feel that places emphasis on fresh, local Washington ingredients. Even the pew-like benches that line the walls were built by a local carpenter. Small glass vases hold fresh-picked flowers and plants that sit next to small paper dessert menus on pressed wood tables, giving the air of a family dining room. The Rhododendron changes its menu three times a year to follow what is fresh, in season, and available.

RISTRETTO COFFEE LOUNGE & WINE BAR American

416 1st St., Mount Vernon 360.336.0951, ristrettocoffeelounge.com Ristretto doesn’t have a kitchen, but the baristas know their way around a panini press. You can also order breakfast all day, fresh salads, hearty bagels, or one of the baked goods brought in three times a week from nearby bakeries.

For a smaller meal or appetizer, nothing beats an order of Mac Bites at Aslan Brewing Co. These mini mac and cheese balls are filled with Tillamook cheese, gouda, panko, mac shells, broccoli, and spicy ketchup. The Filling Station in Fairhaven has some of the best salad options in town right now. Their Volt salad is made up of mixed greens, goat cheese, cranberries, grilled chicken, beets, onions, and hazelnuts, topped with a basil balsamic dressing.

When you find yourself craving a simple but delicious sandwich, try the Turkey Milano at Caffe Adagio. A cut-in-half croissant is packed with turkey, provolone cheese, lettuce, and peppers, with a pesto-mayo sauce that pulls it all together perfectly. If seafood is more your speed, check out the Thai Bergamot at Busara Thai Cuisine. This dish consists of salmon and scallops in a panang curry sauce, all resting on a bed of steamed vegetables.

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TASTES

For the times you’re just craving a classic pizza, order the Austin at Pizza’zza. It is made of mozzarella, pepperoni, sausage, feta, and basil. You can have it oven-fired or take it home to bake it yourself! If you need a great spot for breakfast, try The Daisy Cafe; they have a huge selection of omelets and scrambles! The California Frittata is an open-faced omelet filled with mushrooms, zucchini, peppers, garlic, and provolone cheese, topped with avocado and herbs. If you are looking for a quick, late-night snack, head downtown to El Capitan’s and order a Pirate of the Chilibbean. A large helping of housemade chili is added to their classic beef hot dog, with the option to add bacon and cheese for extra flavor. Meat lovers, look no further than the Happy Family special at QQ Li’s Chinese Cuisine. A combination of shrimp, scallops, beef, chicken, and vegetables cooked in a brown sauce is sure to satisfy any craving.

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Honey Moon Blue Moon Paloma Ingredients: Lunazul Reposado Tequila, Pellegrino Grapefruit Soda, blueberry mead, salted rim, lime garnish $11

SAKURA JAPANESE STEAKHOUSE & SUSHI BAR Japanese 1830 S. Burlington Blvd., Burlington 360.588.4281, sakuraburlington.com Professional Teppanyaki chefs take you on a journey of delicious and interactive dining at Burlington’s Sakura Japanese Steakhouse. Using the freshest ingredients and perfect seasonings, they stir-fry your meal right before your eyes, creating a fabulous feast. Choose from steak and chicken to salmon and shrimp; each meal is served with soup, salad, rice, and vegetables. If it’s sushi you crave, they also offer a full sushi bar.

SALT & VINE French 913 6th St., Anacortes 360.293.2222 An international cheese, wine, and charcuterie shop, Salt & Vine offers the best of both worlds. It’s a boutique artisan grocery where you can sit down and enjoy the offerings, and then, if something tickles your fancy, you can take it home to enjoy later. While some choose to grab-n-go, others decide to stay a while. The cozy, intimate environment works great for a date night or happy hour with friends.

TERRAMAR BREWSTILLERY Craft Brewery and Pizza

5712 Gilkey Ave., Edison, 360.399.6222 terramarcraft.com

Photo by Cocoa Laney

Producing thoughtfully crafted, small-batch beer, cider, spirits, and pizza from farmed and foraged ingredients of Skagit Valley. The brewery taproom is all ages and dogfriendly. The distillery’s “Speakeasy” is 21+ and highlights Terramar’s spirits in creative cocktails. Patio dining surrounded by views of Puget Sound and the Cascade Mountains.

EAD IS ESSENTIALLY

wine made from fermented honey, and the ancient Greeks referred to it as “nectar of the gods.” While delicious in its own right, mead also makes an unexpected yet welcome addition to cocktails — give it a try and you’ll understand the hype. The Blue Moon Paloma is a fan favorite at Honey Moon, and at first glance, its vibrant colors are reminiscent of a late-spring sunset. Better yet, this cocktail is every bit as tasty as it looks. Adding a splash of blueberry mead to a well-loved pairing (in this case tequila and grapefruit soda) gives the drink additional 86

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sweetness and depth, taking it from ordinary to truly memorable. Honey Moon’s blueberry mead is made with locally grown blueberries and tastes similar to a fruity red wine when sipped on its own. While this might sound like an unusual choice for a paloma ingredient, the resulting flavor combo — citrusy, fizzy, and slightly sweet — just makes sense. The Blue Moon Paloma puts a creative spin on a classic springtime refresher, and whether or not you’re a mead connoisseur, this bubbly cocktail is sure to brighten your day. 1053 N. State St., Bellingham, 360.734.0728, honeymoonmeads.com COCOA LANEY

THE UNION TAVERN — LOCAL 902 American 902 Commercial Ave., Anacortes 360.873.8245, theuniontavern-local902.com Patrons can get the perfect-size dish in a flavor profile to satisfy any craving. With plenty of beers on rotation, there’s the basics plus a surprise or two. Cocktails are another highlight — you won’t find Red Bull vodkas or overly sweetened Mai Tais here. The staff uses fresh juice, quality spirits, and house-made sours and grenadine. Staffers are encouraged to create their own cocktails, and the tastiest concoctions get a place on the menu.

VAGABOND STATION Southern 2120 Commercial Ave., Anacortes 360.421.4227, vagabondtrailerfood.com Vagabond Station is known for its mostly Southern-style menu with a few curveballs.

Dining Guide Dig into a prime rib sandwich, a meat-lover’s dream that is difficult to find in this day of well-done meat. Try a bowl of Vagabond Chili, the Santa Fe cornbread, or a wiscuit — biscuit dough cooked in a waffle maker. Of course, there’s crispy fried chicken and waffles, and their signature sandwich, the Yard Bird: chicken, cheddar cheese, and gravy piled onto a fresh, fluffy biscuit.

ISLAND COUNTIES CYNTHIA’S BISTRO American 65 Nichols St., Friday Harbor, 360.298.8130, cynthiasofcourse.com Located in a renovated 1920s home, this local San Juan Island staple is known for their innovative menu selections. You can enjoy lunch, or even an extended breakfast, daily in spring and summer. They are famous for their brunch, but you might try stopping by later in the evening for their dinner menu — a special treat.

FRIDAY HARBOR HOUSE Regional NW 130 West St., Friday Harbor 360.378.8455, fridayharborhouse.com It’s hard to beat the view of the ferry l anding, marina, and San Juan Channel from Friday Harbor House — the hotel and restaurant provide a sweeping panorama of water and sky. In addition to the delicious food menu, Friday Harbor House is one of the few island restaurants to offer a full bar at brunch every day of the week.

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lunch menu, and you can choose from a lengthy list of sides and customizations for most items, so you can totally have it your way.

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. The selection of red and white wines offers options for connoisseurs of every stripe, along with a full bar. For fabulous food, elegant ambience, and world-class views, be sure to visit Prima on your next visit to Whidbey Island.

Award winning Farm to Table Restaurant and Catering

SAN JUAN ISLAND BREWING CO. American

410 A St., Friday Harbor, 360.378.2017, sanjuanbrew.com At San Juan Island Brewing Company all the brews are named after San Juaninspired concepts, and if you can’t decide what brew to try, order a sampler. If they weren’t in the business of brewing, San Juan Island Brewery would be in the business of pizza. Order one of their wood stone pizzas and you won’t be disappointed. The thin crust is crispy on the bottom, but still soft and chewy.

TOBY’S TAVERN Seafood 8 NW Front St., Coupeville, 360.678.4222, tobysuds.com

INN AT LANGLEY American 400 First St., Langley, 360.221.3033, innatlangley.com If beauty were a taste, this would be it. As a guest, you’re taken on a mouth-watering culinary journey through a multi-course tasting menu. Not only is the meal a delight for the taste buds, but there are also surprises at each turn, whether it’s the presentation or the accoutrements. Each guest is served as if they are the only one in the dining room. The menu is prix fixe, with an additional charge for wine pairing. Dinner here is more than just a meal; it’s an experience. $$$$ ISLAND SKILLET Homestyle 325 Prune Alley, Eastsound, 360.376.3984 Beloved by loyal patrons for its large portions and casual, customizable meals, Island Skillet is a must-stop for anyone visiting Orcas Island. A rustic metal rooster outside the entrance sets the tone. Start the day with a skillet breakfast complete with a bottomless cup of coffee. Sandwiches rule the

Overlooking the scenic Penn Cove in the center of old Coupeville, Toby’s Tavern offers diners a dive bar ambience with a delicious menu of seafood favorites. Steamed and soaked in a scrumptious mix of simple seasonings, wine, and juices, Toby’s robust offering of mussels makes for a memorable visit.

VOTED BEST CHEF

VINNY’S RISTORANTE Seafood 165 West St., Friday Harbor 360.378.1934, vinnysfridayharbor.com Ciao! Vinny’s welcomes diners to their Friday Harbor Ristorante, mirroring the feel of this warm Italian restaurant. Dishes change monthly and reflect the desire to serve simple, gourmet Pacific Northwest seafood and modern comfort Italian. As well as a good selection of pastas, Vinny’s has seafood and meat entrees, many of them traditional favorites. The cocktail list includes the classics, along with some fun offerings.

1151 State St., Bellingham 360.255.0244 bellinghamcosmosbistro.com

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Little Weddings To Love Mary and Alfonso

Event Must-Haves

DIY Libation Stations

Event Planning 101

Shower Time

Surprise Party Do’s and Don’ts

Little Weddings To Love

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106 Vendor Directory

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Event MUST-HAVES

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HINK IT THROUGH! When planning an event, there are steps to ensuring it is as beautiful as you can imagine. The first step is to come up with a theme, no matter what type of event — this is so important in creating continuity and consistency throughout the space. Here are some event musthaves to help you along the way in designing your perfect space. LISA KARLBERG

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Candleholders These can be incorporated at different heights to add ambiance and interest.

Table Numbers They will help guide your guests to their seating arrangements as well as help you to place them with the guests they are coming with.

Centerpiece Think out of the box here! These can be low so that your guests can see over them, high enough that guests can see through them, or a mixture of both throughout the space.

Bring the Ceiling Down Create intimacy by adding elements that hang from the ceiling. It can be as simple as a chandelier or as intricate as large branches hanging with bistro lights strung throughout. Whatever it is, remember to bring in your theme.

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Place Settings Trust me, they matter. Keep it simple and elegant with white, then add colored napkins or use large chargers. Finally, top with plates and corresponding napkins with unique napkin holders. Have fun with this!

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DIY Libation Stations WRITTEN BY JENN MIRANDA

RGUABLY THE MOST popular place at the party, the beverage bar is the heart of any wedding reception. Self-serve stations are the perfect way to keep everyone loose without all the hassle or the big price tag that comes with a fully-manned bar. From personalized signature cocktails to alcohol-free ideas and kid-friendly bars, we’ve compiled a range of ideas to make your libation station memorable and unique.

Beer Beer lovers will be in heaven with small batch, pour-you-ownpint barrels. Simply choose your brews, set out some clean glasses, and let your guests start pouring. For an even easier self-serve beer set-up, simply fill an old wheelbarrow with ice and add a few varieties of your favorite bottled brews.

Cocktails For an extra easy set-up, pre-make bride-and-groom (or bride-and-bride or groom-and-groom) signature cocktails and arrange them on simple wooden crates. Guests can grab a drink and get on with the party. Perfect for brunch or mid-day receptions, a Bloody Mary bar can serve double-duty as a snack table. In addition to the main drink ingredients, set out cheese bites, pickles, olives, or even strips of bacon. Guests can spear the garnishes into their drink or pop them straight into their mouth. Be sure to post a simple recipe for Bloody Mary novices to follow.

Champagne and Wine Keep it classic with champagne! Arrange a selection of champagne or your favorite sparkling wine along with plenty of flutes for easy pouring. For extra oomph, set out an assortment of fresh berries so guests can add a hint of fresh flavor to their bubbly. For a fancier look, convert a refinished vintage dresser into an entire self-serve wine bar. Pro-tip: use the drawers to store extra glassware, napkins, and bottles.

Coffee It’s easy to understand why coffee bars are all the rage at receptions, particularly those in the colder winter months. A hot cup of coffee is an easy way to keep energy levels at full-fun or to help guests sober up at the end of the party. Dress up a coffee dispenser and fixings area or offer a full hot beverage spread with carafes of coffee, cocoa, and cider.

For the Kids Who says beverage bars are just for adults? Let kids in on the fun with a fancy milk and cookie bar, a fruity lemonade stand, or a root beer float station. Fun straws, edible garnishes, and bright mocktail napkins will lead to even bigger smiles.  94

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Event Planning 101 Know your venue’s limits.

WRITTEN BY ANELYSE BOHLKE

VENT PLANNING IS not for the faint of heart. Putting together a party, conference, or ceremony takes a lot of effort and excellent time management skills. With endless factors to consider, it’s easy to get overwhelmed and let the event get on top of you. Luckily, we’ve assembled some tips of things to consider when planning an event.

Depending on the event you’re planning, you might be hosting it at a third party venue like a theater or a hall. Spaces like these are beautiful and can make your event that more special, but it’s important to know what policies they have in place. How does parking work? Is outside food allowed? Is there a maximum for guests? Are animals and pets allowed? Is there an emergency plan in place? Knowing this in advance will help make sure things run smoothly during your event and ensure no unwelcome surprises.

Make a schedule (and stick to it).

Have a backup plan.

Whether you’re planning something a year in advance or a day in advance, developing a schedule is a great place to start. Know when venues need to be booked by, when deposits are due, and when important guests are available. Once you iron out the logistics, make a rundown of the day. Break it down by the hour if you have to!

In life (and event planning) things don’t always go according to plan. Sometimes guests could have a food allergy or a speaker could show up late or weather could suddenly take a turn for the worse. Being prepared for these surprises by having back-up options available, like tents in the case of bad weather, will reduce panic and disappointment for everyone involved.

Keep track of your communications.

Enlist a cleanup crew.

If you’re planning a large-scale event like a wedding, you’ll be in contact with a lot of people, from vendors to family members. Particularly if you’re dealing with business transactions, keep a written record of when you contact them, when they’re booked, when deposits and fees are due, and when they’re expected to show up for the big day.

Parties often end in messes; it’s fairly inevitable. Depending on how large the event is, you may want to hire people to help disassemble furniture or pickup garbage. Always be sure to check with your vendors and venue on when things need to be cleaned up and what disposal methods are at your disposal — best to avoid venue cleaning fees when possible! 

Wedding & Reception Spaces At the Historic

Mount Baker Theatre

Unforgettable Setting for Wedding Ceremonies The Encore Room seats up to 75

SEASON SPONSOR

Iconic Lobby & Mezzanine for photos

The Walton Theatre for live music

weddings@mountbakertheatre.com Mount Baker Theatre is a 501(c)(3) nonprofit dedicated to the performing arts.

Thank you for making us Bellingham’s Best Live Theatre

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Shower Time WRITTEN BY LINDSEY MAJOR

Bellingham Axe

Photo by Emily Porter

HY HAVE A small, secluded shower when you can throw one big get-together? More and more couples are opting out of the “bridal shower” and going for a “wedding shower” instead. At a wedding shower, friends and family can celebrate the couple together, reducing the need to separate into two camps. Below is a list of gender-neutral activities sure to bring together guests from both sides of the aisle. 

Lakedale Resort

Couresty of Lakedale Resort

Axe Throwing One thing everyone involved in a wedding has in common: stress. What better way to take your mind off the party-planning chaos than by chucking an axe at a wooden target? Axe throwing is one of the hottest new trends in both sports and entertainment and for good reason — it feels good. Locations are popping up all over at a rapid speed, so you’re sure to find one in your area that can accommodate your group.

Our recommendation: Bellingham Axe bellinghamaxe.com, 360.603.9606

Cake Decorating Class Several bakeries offer cake decorating classes with either a guided design or freestyle option. Bring your wedding party and conduct a mini competition to see who can come up with the best design. If you want to get really serious, serve the cakes at a larger party and have guests vote on their favorite cake.

Our recommendation:

Eureka Room

BellinghamAlive.com

Couresty of Eureka Room

Sweet Bellingham Bellingham, Washington sweetbellingham.com, 360.639.7933

Pounding Party After a wedding and honeymoon, couples sometimes return home short on cash, faced with the task of filling

an empty kitchen. Before the wedding, throw the couple a Pounding Party, a tradition dating back to colonial times in which guests bring the couple “a pound of this, a pound of that.” Stock the newlywed’s cupboards with flour, sugar, cleaning supplies, or whatever else they might need when the festivities settle.

Glamping Nothing unites people like the great outdoors, but not everyone wants to sleep on the ground. The solution? Glamping. As the camping-in-comfort trend grows, more and more locations are popping up all over the world. Invite your wedding party to experience the best nature has to offer without anyone sacrificing a good night’s sleep.

Our recommendation: Lakedale Resort Friday Harbor, Washington lakedale.com, 360.378.2350

Wine Tasting When it comes to wine, Washington has you covered. Whether you’re in Bellingham, Woodinville, Walla Walla, or anywhere between, there’s at least one winery worth your time. Rent a limo (no need to designate a driver from your party!) and hop around tasting some of the best wines the state has to offer.

Our recommendation: Hollywood District Woodinville, Washington woodinvillewinecountry.com

Escape Room Planning a wedding requires intense communication, coordination, and cooperation among lots of people. Escape rooms — interactive rooms that require participants to solve puzzles in order to “escape” — are a great way to practice working together under pressure.

Our recommendation:

Surprise Party Do’s and Don’ts WRITTEN BY ANELYSE BOHLKE

“

URPRISE!” THIS WORD can

evoke a lot of emotion, from shock and awe to bewilderment and embarrassment. While most commonly associated with birthday celebrations, surprise parties can have their place at any special event in life: an engagement, promotion, and anything in between. So if you’re looking to give your loved one a good surprise that they’ll never forget, check out our do’s and don’ts for putting together a shockingly great party.

Do cater the party to the person’s needs. The best part of throwing a surprise party is surprising your honoree with a celebration all about them.This means that everything, from music to food to (most importantly) company, should reflect their tastes. If you’re not sure what they like, try recruiting the help of one of their close friends or relatives.

Don’t assume they love surprises. For some people, there’s nothing more awkward and panic-inducing than having a room of people jump out at them when they thought they’d be enjoying a quiet night in/out. While some people love the spectacle and may have always wanted a surprise party, some people cringe at the thought — and that’s okay. Make sure any party you throw won’t make the person you’re throwing it for uncomfortable.

Do make sure everyone knows it’s a surprise party. This may seem like an obvious one, but many surprise parties have been foiled by blabbermouth attendees. This risk can be greatly minimized by making sure that invites include “SURPRISE” written somewhere conspicuous. If you have friends who can’t keep a secret, suggest that they keep their distance from the honoree up until the big day.

The Eureka Room

Don’t spoil the surprise.

Bellingham, Washington theeurekaroombham.com

Secret keeping is easier for some people than for others. When throwing a

surprise party, make sure you watch what you say around the person the party is for. If you need an excuse to sneak away for party prep, prepare what you’re going to say in advance and choose something believable that won’t inspire follow-up questions.

Do have a clear plan for the reveal. Without a clear idea on how to get your honoree to the event, it’s much easier for the surprise to get blown — or for the honoree to feel like they’re being abducted. Avoid this confusion and make sure they’re completely shocked by planning in advance for the reveal, even make a backup plan if necessary.

Don’t wing it. Party planning takes some time — that’s why it includes the word “planning.” While some people enjoy more casual celebrations than others, having at least an idea of what people to invite, what location to have it at, and how to get the honoree to the location without arousing their suspicions, can make an event like a surprise party go much smoother.

Do get creative. Including personal details for your honoree can make a surprise party that much more memorable. This can mean anything from personalized decor to fun group activities and one-of-a-kind party favors. Whatever you decide to do, your extra effort is sure to make your honoree feel special.

Don’t take on everything alone. Planning any event is stressful enough without taking it on all by yourself. Enlist all the help you can, whether that’s someone close to the honoree like their parents, siblings, partner, or best friend or a party planning expert (if you’re going for something more extravagant). 

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Little Weddings To Love

T IS OFTEN said that a wedding day is the

“most important day of one’s life.” While that differs from person to person, there’s no doubt that getting married is a momentous occasion. While some choose to celebrate with grand ceremonies surrounded by lots of family and friends and extravagant decorations, some people opt for smaller, more intimate ceremonies. Elopements and small weddings have become the go-to over the last few years with pandemic shutdowns and travel restrictions. As wedding season approaches, you may find yourself wondering if eloping is right for you. To help you decide, we’ve compiled some of the area’s most beautiful small weddings and engagements from the last few years as proof that even small ceremonies can lead to lasting memories. ANELYSE BOHLKE *Elopement descriptions have been edited for length and clarity

KYLYNN & MASON

September 5, 2021 Artist Point, Mount Baker Photographer: Alicia Konga Photography Flowers: Trader Joe’s Charcuterie Board: Yeah Baby Boards “Kylynn and Mason’s elopement was nothing short of magical. We started off at 6:30 a.m. with an easy one-mile hike along a ridge covered in the most romantic fog (fog can be romantic, right?). After hiking around and taking formal portraits, we decided to head down the mountain. We popped some champagne and enjoyed the most amazing charcuterie board from Yeah Baby Boards. The clouds lifted and bam! We had a vast view of the mountain and wildflowers galore. After chatting and relaxing a bit, we decided to do a leisurely hike and find the perfect spot to say vows. The day was filled with laughter, romantic, quiet moments, and gorgeous views.” ALICIA KONGA PHOTOGRAPHY

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JUNE & MICHAEL October 2021 Mount Baker Area

Photographer: Daisy Anderson of Wanderful Vows “This was a gorgeous elopement full of emotions and excitement — it was rainy and the wind was blowing the entire time. The trail was mostly empty, which gave the couple a very private and memorable day. Also, this elopement was more focused on the couple’s photos and experience. June and Michael had a reception for family members a few months later.” DAISY ANDERSON OF WANDERFUL VOWS

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MARY & ALFONSO

October 11, 2021 The Outlook Inn, Orcas Island Photographer: Satya Curcio Photography Hair & Makeup: Liberte Beauty Flowers: The Nest “Mary and Alfonso had an intimate, meaningful elopement on Orcas Island with perfect PNW fall weather. The San Juan Islands are a unique and beautiful place to elope, with no need to choose between forest, mountain or beach for your wedding day. One of my favorite personal details that Mary and Alfonso included for their wedding day was their home on wheels! They love their van, which they adorned with another beautiful floral arrangement on the grill, also from The Nest. We drove up Mount Constitution for their first look, one of the wedding day moments I look forward to as the excitement and anticipation builds. We then hit the beach before it was time to say ‘I do’ at a romantic A-frame chapel nestled into the woods behind Outlook Inn. The Inn’s chapel is romantic and quaint and the front surrounded by lush greenery that’s even more stunning when the rhododendrons explode in color.” SATYA CURCIO PHOTOGRAPHY May 2022 103

ELIZABETH & GABE June 28, 2020 Hotel Bellwether

Photographer: Sheila Carson Photography Decoration and Food: Hotel Bellwether “Elizabeth and Gabe were originally planning on having a bigger wedding the summer of 2020, but like many other couples, they had a big decision to make: downsize their wedding drastically, or postpone. They ended up making the choice to downsize, and in the end were so happy that they had made that decision. COVID-19 was shutting the world down around us, but Elizabeth and Gabe were moving forward with their little big day. I wanted to be sure that we captured some of the story of COVID in a fun way, so I surprised them by making them their very own bride-and-groom masks and they loved it! It was so fun being able to tell a bit of the COVID story in a fun way.” SHEILA CARSON PHOTOGRAPHY

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XAN & HANNAH

October 12, 2020 Peace Arch Park, Blaine Photographer: Anna Joy Photography Florals: Floral Design by Maria Cake: Natalka Cakery Food: Chada Thai “One Canadian and the other American, Hannah and Xan planned a beautiful and unique day in the midst of a crazy world. They didn’t let COVID-19, rain, or even closed borders stop their day. Instead, they chose to gather their closest friends and family at Peace Arch Park, ensuring that both sides could witness their intimate wedding. When the rains came, they embraced it and danced in the rain (literally, a true PNW moment!). It might not have been how they originally envisioned their wedding day, but they didn’t let that stop them from having a stunning and magical day!” ANNA JOY PHOTOGRAPHY

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SPECIAL ADVERTISING SECTION

Vendor DIRECTORY

Whether you’re planning an intimate gathering or all-out celebration, the right vendors can help you take a special event from dream to reality. This comprehensive listing will connect you with vendors for every aspect of your occasion, from venues to catering, flowers, photography, and beyond. Your search begins here.

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SPECIAL ADVERTISING SECTION

Picturesque, intimate, bucolic, and unforgettable. Lairmont Manor is a historic manor and estate venue located in Bellingham, Washington, just up the hill from charming Fairhaven village. This architecturally stunning manor was built in 1914 and has served as a beloved event venue for over 55 years. It is our privilege to welcome guests from far and wide who have chosen this magical hidden gem to be the backdrop of their most important life celebrations. We offer private, exclusiveuse indoor and outdoor garden events throughout the year. Visit our website to learn more about our northwest history, get an overview of the estate, see the many amenities we offer and schedule a tour. We hope we will have the opportunity to share our treasured estate with you and your loved ones.

405 Fieldston Rd., Bellingham 360.647.1444 lairmontmanor.com

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INC.

SPECIAL ADVERTISING SECTION

irresistibly

fresh flowers

Belle Flora offers detailed botanical styling for small, intimate weddings to large upscale celebrations as well as traditional church weddings. Let us help your vision come to life with the freshest flowers and make your floral dreams come true.

A honeymoon is a time to celebrate as a couple and begin your new life together. The experienced travel agents at Bellingham Travel & Cruise can help create that special honeymoon which you will remember for the rest of your lives!

2408 Yew St, Bellingham 360.734.8454 bellinghamflowershop.com Mon–Fri 9am–5pm, Sat 10am–12pm

1801 Roeder Ave., Ste. #144 Bellingham 360.733.1270 bellinghamtravel.com

Elevate your special day with the help of Anna from Flowers & Faces. Fresh from her personal garden in LaConner, WA her elegant and detailed designs radiate a unique style with personal touch. From beautifully designed arbors to the bride’s bouquet and centerpieces Anna will capture your vision for your special day. Serving Whatcom, Skagit, and San Jaun for more than 10 years. Call or email for a consultation today. 360.466.4517, annammccall@gmail.com flowersandfaces.com

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VENDOR KEY –

. . . . . . . . . . . . . . . . . Price Range . . . . . . . . . . . . . . . . . . . . . . . . Venue . . . . . . . . . . . . . . . . . . . . . . . . . . Spa . . . . . . . . . . . . . . . . Hair Salon & Barber . . . . . . . . . . . . . . . . . . Outdoor Space

. . . . . . . . . . . . . . . . . . . . . . . Lodging . . . . . . . . . . . . . . . . . . . . . . . . Florist . . . . . . . . . . . . . . . . . . . . . . Catering APOTHECARY SPA 419 Commercial Ave. Anacortes 320 E. Fairhaven Ave. Burlington 360.299.2112, theapothecaryspa.com

Sueño Bridal is in the business of giving you the personal touch in your quest of finding the perfect dress! We carry a large variety of NEW in-stock dresses for all events. For Bridal we carry several brands that will fit every budget and ensure you look beautiful. 305 Telegraph Rd, Bellingham 360.392.0752 suenobridal.com

The award-winning Apothecary Spa is a relaxing retreat. Come for a special day or sign up for our monthly membership program. Amenities include a sauna, soft robes, and a relaxing sanctuary. The spa team encourages self-care by building services based on your individual needs and educating guests to provide a complete wellness experience.

HOPE ISLAND BEACH CLUB 16846 Chilberg Ave. #A, LaConner hopeislandbeachclub.com Situated on Snee-Oosh Point overlooking Skagit Bay, our scenic venue is tucked away from the world just three miles west of LaConner, WA. LaConner’s new seaside wedding and event destination overlooking Hope, Whidbey and Kiket Islands.150 Guest Capacity. Food Service Kitchen and Reception Room. Sheltered Long House BBQ.

LAIRMONT MANOR 405 Fieldston Rd., Bellingham 360.647.1444, lairmontmanor.com Celebrate your special day at the unforgettable Lairmont Manor. Welcoming guests from far and wide our stunning 1914 architecture serves as the Pacific Northwest’s most beloved historic estate venue. For life’s most important celebrations this hidden gem offers private, exclusive indoor and outdoor garden events throughout the year. Visit our website to schedule a tour with us. We’d love the opportunity to share our treasured estate with you and your loved ones.

MIDTOWN BARBER 1504 Iowa St., Bellingham 360.595.7556, midtownbarber.booksy.com

Astraea Bridal is an upscale consignment and samples boutique with sustainability and inclusivity as top priorities. Proudly offering an assortment of over 200 gowns ranging in size 0–28 and price of $400– $4,000, in the heart of Downtown Mount Vernon. By appointment only. 324 S 1st St., Mount Vernon 360.708.7757 astraeabridal.com

Wedding or Event coming up? Get your hair and facial hair looking crisp with nice edges! Visit Midtown Barber on Booksy or call/txt for an appointment. Located INSIDE Fitness Evolution on Iowa St.

MOUNT BAKER THEATRE 104 North Commercial St., Bellingham 360.398.6058, weddings@mountbakertheatre.com Mount Baker Theatre is a nationally registered historic place and the crown jewel of the Bellingham Arts District. Featuring 1920’s Spanish-Moorish décor and antique interiors, this venue offers an elegant and charming setting for your special celebration. From the stunning Main Theatre to a smaller, intimate gathering, we have the perfect wedding packing for you.

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CRAVE Cater ng Glowing chandeliers, hardwood floors, a romantic balcony, and sandstone fireplace create unique ambiance. 5,000 sq. ft. allows you to have your wedding and reception in one place. Your day will be remembered in this beautiful indoor venue. 1300 Broadway St., Bellingham 360.733.1560 broadwayhall.com

If you are looking for chef inspired food and beverage, with quality presentation, think Crave Catering! Consider us for your intimate to large scale celebrations, benchmark occasions, corporate and non-profit functions. Our staff is professional and the food is amazing! 360.223.4900, cravecatering.net donna@cravecatering.net

We have taken rigorous steps to ensure the health and safety of our guests, so you can enjoy your event with peace of mind. We have over 16,000 sq. ft. of event space to accommodate groups small and large. Full on-site catering and banquet services with complimentary décor available. Hotel with well-appointed deluxe rooms and suites, including an indoor pool. Fun and exciting casino with over 670 slots, always the newest games. Call our Sales & Catering Team for more information: 360-724-0154 or email sales@theskagit.com

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your home for special events

Baker Creek Place is perfect for all events with a price for any budget. Our 3000 square foot banquet hall overlooks beautiful wooded surroundings. Offering seating for 15 to 200, our event space and wedding venue boasts an outdoor patio and a catering kitchen. 1650 Baker Creek Place Bellingham 360.671.4247, biawc.com

H O P E

I S L A N D

B E A C H

C L U B

Let me help you find your first home as newlyweds! With 20 years of experience selling in the area, I have the knowledge for today’s fast-paced market and I take pride in doing my research, ensuring you have the best options available to you while making the experience fun and stress free! Megan A. Barnes 515 W. Bakerview Rd. Bellingham 206.383.4407 meganbarnes@windermere.com

Situated on Snee-Oosh Point overlooking Skagit Bay, our scenic venue is tucked away from the world just three miles west of LaConner, WA. LaConner’s new seaside wedding and event destination overlooking Hope, Whidbey and Kiket Islands. 150 Guest Capacity. Food Service Kitchen and Reception Room. Sheltered Long House BBQ.

16846 Chilberg Ave. #A, LaConner hopeislandbeachclub.com, hopeislandbeachclub@gmail.com

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Notes

Lasting Image

Kylynn & Mason | Photo by Alicia Konga Photography

In all the world, there is no heart for me like yours. In all the world, there is no love for you like mine. MAYA ANGELOU

North Sound photographers, we want to see what you’ve got. We’re looking for locally generated photographs for our Lasting Image feature. We’re seeking local nature photographs — ones that freeze a moment, tell a story, evoke an emotion. We’ll run your photo, along with your name, where you’re from, where the photo was shot, and a short 40-word write-up about the photo (inspiration for it, how you got it, meaning behind it, etc.). The photo must be high resolution (300 dpi) with no watermarks. Send to dean@bellinghamalive.com. Then sit back and enjoy the view.

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Dine LocaL With Us! Our beef is sourced locally from the Columbia Basin. It delivers fresher, richer, and more consistent flavor. A superior dining Xperience begins long before the food reaches your table!

Make a reservation today! Call 360.474.9740 or visit our website

C A S I N O

R E S O R T

First Fed Welcomes Chris Neros as Our New Chief Lending Officer | EVP Christopher “Chris” Neros has joined First Fed as Executive Vice President and Chief Lending Officer. “Chris is a well-respected leader with a successful track record of business development, relationship management, and team leadership. He will bring valuable experience and strategic direction to our lending initiatives,” said Matt Deines, President and CEO of First Fed Bank and FNWB. “First Fed is on an exciting growth trajectory, anchored by a 100-year legacy of outstanding service. I look forward to strengthening our business relationships by collaborating with our team, our partners, and our customers on business opportunities,” said Neros.

Chris Neros

Chief Lending Officer | EVP chris.neros@ourfirstfed.com • Respected leader focused on building successful relationships and driving growth • 26 years of professional and executive experience in banking • Home base: Bellingham, WA

ourfirstfed.com | 800.800.1577

Member FDIC | Equal Housing Lender

Prior to joining First Fed, Neros held leadership roles for over 15 years at Peoples Bank in Bellingham, WA. As Chief Lending Officer at Peoples, Neros oversaw bank-wide lending strategy of all commercial and marine lending activities. He was formerly a member of the loan committee for Northwest Business Development Association and a volunteer Kenpo instructor. Prior to moving to Washington, Neros gained 10 years of lending and retail banking experience at First National Bank Alaska. While in Sitka, he was active in the community as a Board Member for the Sitka Economic Development Association, Center for Community, and Sitka Tribal Enterprises. Neros earned a BBA in Marketing from the University of Alaska Anchorage, an MBA from Regis University in Colorado, and is a graduate of Pacific Coast Banking School.