Bellingham Alive | May | 2023

Welcome Home

Modern new construction home in Ferndale’s own Heather Ridge development on a large corner lot. This 2,300 square foot home has 4 bedrooms and 3 bathrooms and features a floor-to-ceiling rock covered gas fireplace, elegant kitchen and primary suite with walk-in tiled shower.

2382 Hettervig Pl., Ferndale $799,000

Incredible home on 5.68 acres with a view of Mt. Baker. This sprawling 3,156 square foot home features 3 bedrooms and 3.5 bathrooms with all 3 bedrooms having their own bathrooms. Perfect for entertaining with 3 living spaces, a wet bar and a huge open yard.

5275 W. 33rd Dr., Ferndale $1,150,000

Enjoy the breathtaking views of Mt. Baker from this 3,014 square foot newly remodeled home featuring 4 bedrooms, 3 bathrooms and bonus living space downstairs with a separate entrance. Take in the views from a cozy spot next to the fireplace or from the incredible rooftop deck.

6148 Vista Dr., Ferndale $1,050,000

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

Enable all young people, to reach their full potential as productive, caring, responsible citizens. whatcomclubs.org

Open Hands provides elementary school children in Whatcom County with 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 to work together. ferndale-chamber.com

The Ferndale Food Bank serves neighbors in need and those in crisis living in the Ferndale/Custer, WA area. ferndalefoodbank.org

Dedicated to helping low-income and homeless families since 1989. windermere.com/foundation

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. Please join me when looking for a way to make our community great. Thank you so much. Christine

Cicchitti

Christine Cicchitti cicchitti@windermere.com

360-296-3814

Contents

48

Bites on a Budget

Even in 2023, it’s possible to dine out without totally breaking the bank—you just have to know where to look. That’s why we’re bringing you a handy guide to the North Sound’s most affordable bites, whether you have $20 or $5 to spare. From burritos to teriyaki bowls, tamales, dumplings, and so much more, there are enough budget-friendly picks to keep you satisfied at every meal of the day.

Photo by Cocoa Laney

Photo by Michael Shuler

Photo by Dean Davidson

Photo by Cocoa

Photo by Dean Davidson

RECIPES FROM THE PEOPLE IN YOUR NEIGHBORHOOD

If the recipes discussed in “Three Reflections on Cuisine and Culture” (p. 22) sound as delicious to you as they do to us, we have good news! Each person featured in the article also provided a recipe for this month’s online exclusive. You can find family recipes for goya champuru, fina’denne’ sauce, and matzo ball soup 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.

BE IN THE KNOW

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

Babygreens originally opened in Downtown Bellingham in April 2018, started by Owner Nick Meza after a lifetime of appreciating what plants can do for a home.

Today’s article, written by Kristen Boehm with photos by River Porter, introduces you to Nick Meza and his deep passion for plants, his story of becoming a small business owner, and where you can find this amazing little shop!

The small elbow that makes up Bow-Edison can seem ethereal to the uninitiated. This rural community contains a bevy of artisanal businesses delivering incredible experiences: Have a whiskey or cider at Terramar, visit one of the galleries, catch a game at the Longhorn, or have an absolutely enlightening Mexican brunch at Mariposa Taqueria.

We talk a little bit about the history and stories of the staff and a little about the menu and what you can expect to find while dining in an article written by Steven McCarragher with photos by Kristen Liana Carter and Steven McCarragher.

Photo by River Porter

Photo by Michael Schuler

Photo by Krista Liana Carter

A Game of Grocery Outlet

Roulette

ONE OF THE best things about my job is getting to sample all manner of delicious foods. The North Sound’s restaurant scene gets more interesting with each passing year, and given my own passion for cooking, I appreciate our area’s deepening commitment to creative and locallysourced cuisine.

To put it succinctly, I believe cooking is an art form. But that’s not to say my palate is limited to gourmet ingredients and while I appreciate the care that goes into a farm-to-table meal, I also find joy in a little game I like to call Grocery Outlet Roulette.

If you’ve never played Grocery Outlet Roulette, let me take a moment to explain. Most people bring a shopping list to stores like Fred Meyer and the Co-op. They show up with a specific mission in mind, confident that their favorite cereal brand (or at least

their second choice) will be readily available.

Things work differently at Grocery Outlet. The unspoken rule here is simple: If you’re shopping for something specific, it probably won’t be in stock. You might arrive hoping to find a nutritious breakfast cereal, for example, but the closest thing available is a two-pound bag of Lucky Charms marshmallows. No cereal only marshmallows. This is why the best way to shop at Grocery Outlet is to go with zero expectations and a sense of humor; hence, Grocery Outlet Roulette. You never quite know what you’re going to get.

It seems like everybody has their own story about off-the-wall Grocery Outlet finds. One friend found a Dolly Parton-brand cast iron skillet, which seemed almost too good to be true. Another recalls when he bought an (allegedly) blueberry-flavored granola bar, and it ended up tasting like chicken. I personally will never forget when my partner bought around 20 packets of peanut butter, not realizing that the peanut butter was of all things caffeinated.

Thus, on those nights when real grocery shopping seems too stressful, I make a series of impulse buys at the trusty neighborhood Grocery Outlet. I can then cobble together something that resembles a meal. It usually (shockingly?) turns out edible.

I have years of practice under my belt, so I now know that Grocery Outlet’s vegan burger patties are perfect for a spontaneous backyard barbecue. I’ll also sing the praises of their ice cream and wine sections all day long. Not every new find is a winner, though and I’ve learned not to buy the cookies-and-cream-flavored popcorn, or the chocolate-covered chickpeas, or the frozen pizza flavors that can only be described as “creative.”

In other words, I like to think of Grocery Outlet Roulette as a challenge. Their limited selection doesn’t just take away the stress of choosing between 2,304 brands of yogurt; it also provides an opportunity to branch out with both

ingredients and technique. I tend to be very critical of my own cooking, meaning that I hesitate to get overly experimental unless, of course, I’m playing Grocery Outlet Roulette. Then all bets are off.

There’s one more obvious benefit to Grocery Outlet: It’s unfailingly affordable. Cooking at home is a great way to save cash, and especially given the price of food today Grocery Outlet has some pretty unbeatable deals.

But you don’t always have to cook at home to save money on food. Plenty of local restaurants offer meals that are both delicious and decently priced, as long as you know where to look. Don’t believe us? In honor of our annual food issue, we’ve compiled a comprehensive guide to the best-value bites in the North Sound (check p. 48 for that).

If that’s not enough to make you hungry, you’ll find plenty more food stories throughout this month’s magazine. We’re talking about everything from fancy flatbread (p. 92) to jazzedup grilled cheeses made with local ingredients (p. 86). We also asked some local Bellinghamsters about the foods that connect them to their culture, and you can read their responses on p. 22.

A closing note: Food can be so much more than fuel. It can be celebratory, or comforting, or it can connect us to something bigger than ourselves. Food can be a means for exploration and discovery. And, as I’ve learned from Grocery Outlet Roulette, sometimes food is just silly. Whether you’re looking for new local restaurants to sample, a new recipe to try, or simply some deeper insight into PNW cuisine, we hope this issue inspires you in your own culinary endeavors. From my table to yours, bon appetit! 

Chief

©2023 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of tra c laws at all times. European model shown. Some options may not be available in the U.S.

Imagine your ad here!

Leah Foster

Leah Foster is the owner of Pumped Bellingham, a low waste living shop, offering bulk home and self care goods sold by the ounce, along with other items to help reduce single use plastic and other waste in your home. She and her husband along with their two kids love living in the PNW and love exploring all that Bellingham has to offer.

 p. 80

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. 31

Tina L. Kies

Tina is the owner of Chikara PR, LLC, a comprehensive public relations and content marketing agency. She is a nationally recognized and award-winning communicator with more than 20 years of professional industry experience. For more information, visit chikarapr.com or call 360.630.9300.  p. 76

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. 31

PUBLICATIONS

Bellingham Alive

NSL Guestbook

Welcome Newcomers Guide

PRESIDENT/PUBLISHER

Lisa Karlberg

EDITOR IN CHIEF

Cocoa Laney

ART DIRECTOR

Dean Davidson

ACCOUNT EXECUTIVES

Amberleigh Brownson

Andrew Forrest | Michael Roe

GRAPHIC DESIGNERS

Mariah Currey | Erin James

EDITORIAL COORDINATOR

Kristen Boehm

MARKETING & EVENTS COORDINATOR

George Murray

WRITERS

Julie Trimingham | Jessamyn Tuttle

CONTRIBUTORS

Leah Foster | Rey Galang

Debra B. Gordon | Tina L. Kies

Nicole Kimberling | Kolby LaBree

Kirstyn Nyswonger | Emma Radosevich

EDITORIAL ASSISTANT

Tayler Robertson

OFFICE MANAGEMENT

Jenn Miranda

ADMINISTRATIVE ASSISTANT

Megan Gonzales

CORPORATE OFFICE

K&L Media, Inc.

432 W. Bakerview Road, Suite 101 Bellingham, WA 98226

INQUIRIES &

info@bellinghamalive.com

bellinghamalive.com

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, and 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.

Such a fun magazine to read, love the April cover. I just had to have it in my house!

Bryan F., Bellingham

I found this issue of Bellingham Alive interesting and entertaining! So many diverse subjects, and information. The ads give me ideas of where to go, some places I’ve never even heard of that I want to try. Keep up the good work. Also, love the wine column.

Sharon S., Ferndale

Always look forward to the next Issue of Bellingham Alive. New shops to try, treats to consider, local folks to learn about, so well done! As soon as I get it, I make a coffee, sit down, and enjoy. Excited for what I will discover!

Pam B., Lynden

Powering down in the evenings is an increasingly important part of restoring my creative flow, and paging through Bellingham Alive is the ideal excuse to do so. I always strive to positively depict and impact the local landscape, as does this beloved magazine!

Ben Mann, Bellingham (ben-mann.com)

Oscar Currey

What is your role at the magazine and how long have you been with K&L Media?

I joined the team (and the world) on January 26, and my role is to be very cute and get cuddles from everyone at the office.

What are some of your hobbies?

I love staring at art (especially cat sculptures) and shoving my whole fist into my mouth. I’m also a big fan of kicking, never staying swaddled, and busting out of blankets.

What are most looking forward to about working with a regional lifestyle magazine?

Lots of attention in the office! Oh, and Free Lunch Fridays. And yelling really loud and distracting everyone while they work. And getting to stay with my mom [Graphic Designer Mariah Currey]!

What else should the readers know about you?

I have so much to say, but no words to say it with (yet). 

Photo by Cocoa Laney

How These Three Real Estate Agents are Giving Back To Their Community

NATIONALLY, VERY FEW real estate agents commit annually to giving back, yet this group is funding local nonprofits with a percentage of their commission, and are encouraging others to do the same.

West Coast Dwellings, a Coldwell Banker Bain real estate team, consisting of Wayne and Max Kwiatkowski, and Matia Schwartz, have been giving back to the community for the last six years. By donating 10% of their listing or sales commission, they have been able to donate $200,000+ to the Bellingham Food Bank, Hospice, PeaceHealth Cancer Center, Whatcom Humane Society, Whatcom Land Trust, NSEA, Planned Parenthood, and many more!

Wayne has been a pillar of the Bellingham Community for the last 30+ years, as well as a small business owner of Blessings Salon Spa with his wife Aryon, and raising two sons, Hunter and Max. Max was born and raised in Bellingham, after college in Hawaii, he left to travel as an international flight attendant for many years, but returned home to work with his father in this beautiful and skiable part of the Pacific Northwest, after realizing there was nowhere like it. It was here in Bellingham where Max met Matia, his partner, who was born and raised on Orcas Island and is an avid boater in the San Juans! This WWU graduate was quickly introduced to the real estate for her different range of business skillsets that complement their team.

With over 35+ years of combined real estate experience, and a love for where they live and grew up, their different expertise and backgrounds, make for a well rounded team with a focus on sustainability of their community. As Matia stated;

“Being able to give back to the community that has given us so much is incredibly important and a big reason why we all picked this career that we have. We feel very fortunate to have a relationship with these different nonprofits and to have given as much as we have.

Why should more people follow in their footsteps? Does it really have a direct impact on the people in Whatcom County?

Laura Clark, Executive Director of the Whatcom Humane Society says; “WHS is so lucky to benefit from their generosity and big hearts…They are true friends to the animals in our shelters and we appreciate them so much”

Caring for the community is to them an integral part of the job that they do. By supporting their community’s strength’s, they are not only helping drive real estate sales, but also help the people and creatures that call this beautiful area home.

We reached out to Bellingham Food Bank’s Outreach Coordinator, Stephanie Sisson, to ask why donations like this matter;

“In the face of SNAP cuts, inflation, and economic difficulties, it is the lovely people of Whatcom County that step up to keep our doors open and food on the shelves. Most of our funding is community driven and we couldn’t do it without their support.”

To learn more about the West Coast Dwellings team, and their philanthropy, visit: www.westcoastdwellings.com 3610 Meridian St., Bellingham, 360.961.1169 

Cuisine and Culture 22

Dr. Sophia Kidd 28

Bellingham Girls Rock Camp 30

Life

CASCADIA International Women’s Film Festival

CASCADIA International Women’s Film Festival

WRITTEN BY COCOA LANEY | PHOTOS COURTESY OF CASCADIA INTERNATIONAL WOMEN’S FILM FESTIVAL

IT’S STATISTICALLY UNDENIABLE: Even in 2023, women are sorely underrepresented in the film industry. A 2022 study by USC Annenberg’s Inclusion Initiative showed that just 9% of directors for the year’s 100 topgrossing domestic films were women. Moreover, just 2.7% of directors for these top 100 films were women of color. These numbers alone underline the importance of Bellingham’s CASCADIA International Women’s Film Festival, an annual multi-day event that’s dedicated to spotlighting and celebrating films made from a female perspective.

CASCADIA is one of the few festivals of its kind, and from 2017 through 2022, it has presented more than 185 films from across the globe. These films span all genres, but they’re united by one important detail: Every film at CASCADIA was directed by a woman.

This year’s festival takes place at the Pickford Theater in Bellingham from May 4–7 and will stream online from May 11–21. Beyond the entertainment component, Executive Director Cheryl Crooks notes that it provides an important opportunity for learning and connection among filmmakers and audiences alike.

“Film can entertain, it can enlighten, it can educate, and it can inspire,” she says. “And it’s a powerful, meaningful medium, especially when it’s in a theater because it’s so big. It just envelops you.”

Early Days

The idea for CASCADIA originated as a potential extension of the Toronto-based Female Eye Film Festival (FeFF), which was chaired by then-Bellingham resident Polly Miller. In 2015, Miller and a chosen group of affiliates presented a block of films curated by FeFF during Doctober at the Pickford to gauge community reaction. Unsurprisingly, audiences and local industry pros alike proved to be hungry for a femalefocused film festival.

“I always craved women on the set, women’s ideas, subject matters, perspectives, stories,” says Sheila Goodwin, who has 50 years of experience as an actress. Goodwin is also a CASCADIA founding member, past board member, and current advisory board member. “The feminine eye of the

CASCADIA’s Executive Director Cheryl Crooks

world around her. Cascadia was created to hear their voices and bring them to others to hear as well.”

CASCADIA made its debut as a festival in 2017 with Crooks as its executive director, and she attributes its success in part to the organization’s affiliation with the Film Festival Alliance (FFA). Before CASCADIA’s launch, Crooks and thenBoard President Amy McIlvaine attended an FFA conference and were able to learn the ins and outs of film festival production from a variety of industry professionals.

Collaboration with FFA also underlined an important detail: Even in 2023, there are only a handful of film festivals dedicated to providing a platform for female directors. Thus, CASCADIA fills an important niche not just regionally but globally.

Local Base, International Scope

CASCADIA’s reputation has grown tremendously since 2017, and despite being based in Bellingham, its reach is truly worldwide. So far the festival has featured directors from 45 different countries, and this roster continues to grow.

“We’ve had directors from Russia, from Brazil, from Iran, Sweden, Italy, Australia all over,” Crooks says. “They become part of our family, those directors, and when they go back [home] they’re kind of like our ambassadors. They tell everybody about what we’re doing.”

CASCADIA’s board is able to curate these diverse stories in part thanks to partnerships with other film festivals and organizations, including the New York-based African American Women in Cinema. Additionally, CASCADIA’s program director, Claudia Puig, is also the president of the L.A. Film Critics Association as well as a program director for the Santa Barbara International Film Festival. Given her extensive industry experience, Crooks says that Puig’s curation and expertise has been a major boon.

CASCADIA selects its short films using a thorough selection process. Initial picks are made by a jury of roughly 30 industry professionals; of these jurors, about a third are based regionally, another third are U.S. nationals, and the remaining third are based internationally.

Each short film is carefully reviewed by at least three jurors before being passed to the final selection committee, which is made up of locally-based current and former industry professionals like Crooks and Goodwin. More than 160 short films were submitted in 2023, but this year only 24 could be chosen so as to fit the allotted screening time.

“I don’t look at the directors’ bios before I look at their films, because I want the film to stand on its own merits,” Crooks says of the selection process. “But we’ve been very proud of the fact that, in the past three years, more than 30% of our films have been [directed by] women of color. Last year it was half.”

Moreover, the committee makes a concerted effort to feature at least one film by an Indigenous director each year. Crooks says the 2023 festival will also include films from

places including but not limited to Macedonia, Hungary, Slovenia, Taiwan, Kyrgyzstan, and the U.K.

In other words, while CASCADIA may be based in Bellingham, it’s certainly not a Bellingham-centric event. The city’s artsy spirit and ideal location make it a perfect destination for audiences outside of Whatcom County; beyond the international filmmakers, CASCADIA has garnered devoted audiences from Seattle, Vancouver, and across the West Coast.

“We’re very committed to the downtown arts district,” Crooks says. “And so we want those businesses and companies locally to understand that we’re creating a destination festival. … It’s not ‘chick flicks.’ They’re really |high-quality international films.”

2023 and Beyond

As word of the festival spreads both domestically and internationally, Crooks says the selection committee has been presented with a unique problem: “We have more films that we’d like to show that we don’t have room for.”

The Pickford is limited to just two screens; however, given the theater’s plans to expand into a second location on Grand Avenue, Crooks hopes that the festival can increase the number of showings for each film. She would also like to increase the number of films included in the festival overall, noting that while CASCADIA will never be huge, showing 40 to 60 different films per festival is a reasonable goal.

Another solution to this problem has been to sponsor smaller showings throughout the year. CASCADIA has presented films at the Pickford for International Women’s Day in March, Black History Month in February, and Native American Heritage Month in November. They have also partnered with local organizations to coordinate special events, such as an LGBTQ+ festival presented alongside the Whatcom Queer Film Society.

“The thing is, we’re bringing films in that cross over these different cultural worlds,” Crooks says. “Not only is that serving that particular community, but it’s also transcending that and hopefully building bridges with all the other communities.”

Scene from “Love, Barbara” by Brydie O’Connor

Moving forward, CASCADIA also hopes to reintroduce its “Visions and Voices” series, which spotlights female-directed films throughout history and further contextualizes the importance of CASCADIA’s mission.

Making an Impact

Having world-class directors in Bellingham provides the community with a unique opportunity for education. As the festival continues into its seventh year, attendees can expect not just film showings but in-person conversations with esteemed directors, panel discussions, script workshops, and more. Such events are invaluable to film students and aspiring professionals, but even those outside the industry have something to gain.

“Our directors who come, we place them to stay with home hosts in the community,” Crooks says. “I just was talking to someone today who’s done it. And she was telling me about the woman she hosted, and how they’ve just become family. We did [the hosting program] on purpose, because we wanted to immediately connect our community with the filmmakers and the filmmakers with the community, so that they understand how difficult it is for women to get a foothold in this industry.”

In the early days of the festival, hardly a day went by without Crooks getting emails from female directors thanking CASCADIA for carving a space just for them and she continues to receive such emails in 2023. Crooks notes that the film world was not always so exclusionary; in fact, female directors dominated throughout from the 1920s through the early ‘30s. With festivals like CASCADIA gaining prominence, perhaps a shift is on the horizon once again.

“It’s making a huge impact, just creating that awareness,” Crooks says. “There needs to be more [female directors], and they need to be recognized for the work they are doing and respected.”

The 2023 CASCADIA International Women’s Film Festival will be presented May 4–7 in person at the Pickford Film Center and streamed online May 11–21. This year’s honored guest will be the two-time Oscar-winning Director Barbara Kopple. For more information, visit cascadiafilmfest.org. 

2022 Honored Guest Martha Coolidge

“We did [the hosting program] on purpose, because we wanted to immediately connect our community with the filmmakers and the filmmakers with the community, so that they understand how difficult it is for women to get a foothold in this industry.”

Cheryl Crooks, CASCADIA’s Executive Director

Directors Jazmin Bryant (left) and Nina Lee (right)

Directors at the 2022 Festival

Director Barbara Brown

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Three Reflections on Cuisine and Culture

Michael Shuler: On Guamanian Food

The backstory: My father was an American sailor, and my mother is from Guam; we’re like an Indigenous people of the United States, not necessarily America. One of the big cornerstones of the Chamorro culture is the food. It has a lot in common with Filipino food, but it’s like its own regional version; it tends to be spicier.

My mom loved to cook. I remember being small, and we would roll out noodles together and things like that. And I learned a lot of it, especially when I moved out, but I realized quickly that she wrote nothing out, and that a lot of these things have family variations. I started with recreating close family dishes based on what she told me.

The recipes: As there’s been this explosion of social media in the last 15 years or so, I could go online and join groups for Chamorros living in Washington, and talk about where to shop for food and what they do when they make their adobo. I could really broaden my knowledge by connecting on social media and looking up recipes, trying new things.

The cornerstone of the Chamorro dishes that I make well, there’s a lot of adobo. That’s the Filipino name; Chamorros go between calling it adobo and estufao. Another classic is red rice; anybody who was in a Spanish colony, I

think, inherited a certain set of foods. Pancit is a really good one, and kådun månuk. It’s a chicken soup, and it’s wonderful comfort food, and one of the first things I make for people when they get sick.

The personal significance: A big change came when I got married and had a son. One parent can be your entire connection to your culture, especially if [the culture] is on the other side of the world. I guess food is really a way to introduce my culture to my son. Like, you should grow up knowing what lumpia is!

My son is a picky eater, but we’ve had him eating Chamorro food this whole time. And I got him a tilapia once, so it was like this whole fried fish. And I remember eating it: My son plucks out the eye of the fish he’s probably like three and a half and then grabs a little rice in his hand, dips it in finadene, and eats it. And it was such an emotional thing. Just that act of eating with your hands and being with family… I never realized how important that was.

“Just that act of eating with your hands and being with family… I never realized how important that was.”

Michael Shuler

Michael Shuler and son

Photo by Michael Shuler

Hannah Yerington: On Jewish Food

The backstory: I don’t remember a time before matzo ball soup: its fragrant broth, stewed carrots, and fluffy yet chewy round dumplings made from crushed unleavened matzah paste and egg. Matzo ball soup has always tasted like home to me, and it was one of the first foods I ever made when I left the house.

It’s become a ritual for me; I have to make matzo ball soup when I move to a new house. It is not always a simple task, as most stores do not sell matzo meal, so part of making this soup is finding where my community shops for their cultural food. I buy the Manischewitz box because the matzo balls always end up fluffy.

Matzo ball soup is how I bless a home. I buy good chicken with skin and bone, take out my spices, and put on a Jewish podcast or playlist. I often light candles. And for many hours, boiling bones and vegetables becomes my prayer and meditation.

The recipe: Over the years, I’ve tweaked and perfected my recipe. It’s not my mom’s, but it’s not very different from hers. I removed the celery and often added seasonal vegetables like zucchini or collard greens. I like adding a dash of paprika. In the past, I have even made a fusion version with my Chinese boyfriend and chef, with a Hainanese chicken broth cooked with cilantro stems, garlic, ginger, and shallots. I’ve been dreaming about making it with pho broth recently. But no matter how I make it, it’s how I mark home and how I care for ill friends or friends that just need a pick-me-up.

“Matzo ball soup is called Jewish penicillin for a reason. It’s been a form of community care for generations. I think our ancestors speak to us in various ways, and my ancestors invite me to experience peace in the steam of chicken stock.”

Hannah Yerington

The personal significance: Matzo ball soup is called Jewish penicillin for a reason. It’s been a form of community care for generations. I think our ancestors speak to us in various ways, and my ancestors invite me to experience peace in the steam of chicken stock. It’s even found its way into my poetry. I have a small book of poetry called “Sheologies,” coming out in March, and through penning it, I realized I talked about the matzo ball soup many times, that it has become part of the book’s very mythology: this life a casual eternity, a chat with the ancestors over bad wine as the full moon dips into the matzo ball soup.

... continued on next page

Danielle Humphreys: On Okinawan Food

The backstory: My dad is a third generation East Coast Italian American. My mom is Uchinanchu, or Indigenous Okinawan. She met my dad while he was stationed there with the U.S. army. They got married, started a family, and moved to the States. All of her family’s still in Okinawa, and some are in Tokyo, but growing up we had this really amazing gift: Food was what has brought us together.

Okinawa was once the independent Ryukyu Kingdom, comprised of many islands. Then Japan took over, it was annexed and became a prefecture, and then World War II happened. I feel like a lot of people in this younger generation are trying to get back to their cultural roots. They’re doing things like reviving forbidden traditions, like getting hajichi,

which are hand tattoos that were outlawed because of colonization from Japan. Another thing that people are trying to reconnect with is the food.

The recipes: There’s sata andagi, this deep fried donut ball you’d find at festivals as a special treat. My aunt and her family farmed sugarcane, and kuro sato (lumps of raw black sugar) is eaten like candy. Okinawa soba is similar to udon, but the noodles are made with egg and are crinkly, and there’s pickled red ginger, green onions, and pork belly. There’s usually a lot of pork used in cooking.

Then there’s a vegetable called bitter melon, or Okinawan goya. It looks like a really bumpy cucumber with a point. Goya champuru, or stir fried goya mixed with other things, is such a common dish. You mix it up with scrambled eggs, or maybe some crumbled tofu, and a little bit of pork or spam. My mom actually likes to make it with canned tuna fish and chicken stock.

And goya is very bitter. A lot of people like the bitterness; it’s something that you’re accustomed to, and this vegetable also is really good at regulating blood sugar levels. Okinawans are supposedly the healthiest people on the planet.

The personal significance: There’s books about the Okinawan diet, but all I know is, in my own journey, I want so deeply to reconnect with my ancestors and my culture. Some of that is driven by thinking, if my mom passes on, am I going to lose that connection? And part of me wonders if there’s something in my genetics where, once I taste this food, something’s gonna click it’ll just be this amazing, magic, rainbow experience.

I was talking to a friend of mine about how it’s a little jarring, or kind of like imposter syndrome, when you think: Yes, this is such a special food in my culture. But I don’t know if I love it. I want to really love it, and then I will feel like there’s some kind of connection, or belonging. But what happens when you don’t?

It’s neat to know that I’m not alone. In talking to other friends who are part of their own cultural diaspora, maybe two or three generations removed, there is this important desire to connect with something beyond ourselves, to reach back and also forward. What does that look like and what do we do when it doesn’t come easily? Maybe you think it will be a natural thing, but actually, it’s like we’re starting from scratch.

I’ve been obsessing over goya for the last four years, probably. I’ve been trying to grow it; it’s a tropical vegetable, so in the Pacific Northwest, this is my third season of trial and error. I love growing food. To me, there’s something about it that’s so deeply connected to culture, to the land, and to abundance. It’s kind of a spiritual experience. Maybe I will never successfully grow goya, at least as long as I’m living in the Pacific Northwest. But trying to have that connection through growing it, trying to learn how to train my taste buds to appreciate eating it… these are things that I’m in the midst of.

To learn more about Humphreys and her work with Bellingham Technical College’s Diversity, Equity, and Inclusion department, including upcoming public events, visit btc.edu. 

“I love growing food. To me, there’s something about it that’s so deeply connected to culture, to the land, and to abundance. It’s kind of a spiritual experience.”

Danielle Humphreys

A New Home for Local Artisans

Craftery Lane

NEVER AGAIN WILL you miss out on that awesome pop-up maker’s market! Craftery Lane, a new boutique that opened at Bellis Fair Mall in February 2023, functions kind of like a permanent craft fair. You might know Founder Shanna Sampson from her popular business, Millie and Smums, through which she creates and sells whimsical products. Now, she’s excited to cooperate with other makers.

The Evolution of Ski to Sea

50 Year Anniversary

YOU PROBABLY DON’T need us to tell you that the Ski to Sea relay race is one of Bellingham’s most iconic annual events. In celebration of its 50th anniversary, here’s a look back on some of the most memorable years:

Ski to Sea was inspired by Mount Baker Marathons, which ran from 1911 to 1913. The relay as we now know it debuted in 1973, and in its first year, the relay was just 35 miles with three legs: downhill skiing, bicycling, and canoeing or kayaking on the Nooksack River. 52 teams participated. Two years later, in 1975, the minimum age for contestants was lowered from 18 to 15.

Race rules changed in 1995 to allow kayaking only, and the mountain bike leg (now known as cyclocross) was introduced. Then on the race’s 25th anniversary in 1998, a new record for number of teams was set: 322!

Best Mother’s Day Brunches

WRITTEN BY COCOA LANEY

A new millennium brought more changes, as snowboarding was added as an option to the downhill course in 2004. 2011 marked the first year that Ski to Sea sold out, with a whopping 500 participating teams. In 2015, a (literal!) change of course was required due to a lack of snow on the usual route.

Olympian Kikkan Randall won first in cross-country skiing in 2017 (and she was also the first woman to win any leg overall in the time that Whatcom Events has hosted the race). As of 2018, racers were allowed to do multiple legs, and the minimum number of racers was lowered from eight to three. 2019 was memorable for Race Director Anna Rankin, as she helped to organize a wedding proposal after a racer finished.

In 2023, Ski to Sea is seeking teams from all 50 states in honor of its 50th anniversary. To learn more, visit skitosea.com.

COCOA LANEY

Lighthouse Bar & Grill

How better to celebrate this special day than at the Lighthouse Bar & Grill, located at the Bellingham Bay waterfront within Hotel Bellwether? The Lighthouse’s brunch menu deserves to be sampled regardless of the occasion, but Mother’s Day makes the meal all the more special.

“I just really want it to feel like a creative space, and the more vendors and creators are in here the more fun it will be,” says Sampson. “I want them to really be a part of what’s happening here.”

For a fee, vendors engage in month-long residencies at Craftery Lane. They’re then welcome to set up a curated display of their products inside the boutique. Vendors are also asked to volunteer hours to help run the shop by manning the till and helping customers.

Sampson says there’s room for around 20 small businesses in the store. The mix of products has something for most craft appreciators, and has already included cosmic jewelry from StarStuff Galleries, T-shirts with fluffy sheep from Butterscotch Nook, art prints, stickers, home decor, hand-made apparel, bath bombs with a nerdy twist, and so much more.

Sampson is also excited for the in-shop studio area. From this area near the back of the store, Craftery Lane runs classes, events, open studio hours, and parties for creative folks of all ages. If you’re interested in being a vendor or otherwise getting involved, visit them at Bellis Fair or check out their website. 1 Bellis Fair Pkwy., Bellingham, crafterylane.com KRISTEN BOEHM

Semiahmoo Resort

The culinary team at Semiahmoo have a special menu planned for Mother’s Day Brunch, and it features an extensive buffet (breakfast and otherwise) plus salads, seafood on ice, and even dessert. Make sure to reserve your spot early at semiahmoo.com.

Courtesy of Whatcom Events

Monthly Giveaway

Fall Under the Spell of Fresh Falafel

Little Kitchen Witch

ABRAND-NEW VEGETARIAN RESTAURANT, Little Kitchen Witch, has opened up in Bellingham, offering fresh falafel, hummus, and other delicious Mediterranean foods. First time restaurateurs and married couple, Roni Moshkovitz and Eyar Cohen, moved to the States from Israel in 2018, and spent some time traveling from coast to coast.

“We decided we wanted to be in the Northwest, and Seattle was too big. So, we found Bellingham,” says Moshkovitz.

Bellingham was not too big, not too small, but just right for their first venture. Although Little Kitchen Witch is new, Moshkovitz and Cohen have previous industry experience, with Cohen having many years as a chef under his belt, and Moshkovitz having worked as a waitress and shift manager at other restaurants.

They arrived at just the right time to fill the falafel-shaped hole in Bellinghamsters’ hearts left behind by the closing of Falafel Truck, an unrelated business that previously

Schooner Zodiac

Hop aboard the historic Schooner Zodiac for a one-of-a-kind Mother’s Day celebration! In addition to the delicious brunch buffet, attendees can experience the excitement of a threehour sail on the Bellingham Bay. All attending mothers will even be treated to a complimentary mimosa.

sold similar foods. One big difference is Little Kitchen Witch’s vegetarian menu.

“Many people expect meat,” Moshkovitz says. “People are surprised that we’re vegetarian, but … there are a lot of vegetarians and vegans here, which is really great.”

While Moshkovitz takes care of customers, Cohen whips up their tasty dishes, which includes warm pita with falafel or fried eggplant with your choice of sauce, or hummus platters with specialty toppings.

“We have just one cook, my husband. He’s very thorough,” says Moshkovitz, who explained that they want to make fresh, good food, and that they value quality over speed.

When you visit their cozy location, make sure to end your meal with the Malabi ($6), a light and floral dessert made with rosewater pudding, fruity red syrup, and topped with chopped nuts and coconut. 4370 Meridian St., Bellingham KRISTEN BOEHM

Skylark’s Hidden Cafe

Speaking of mimosas Skylark’s is a Fairhaven brunch favorite for a reason, not least of which for their wide variety of drinks (caffeinated, boozy, or both!).

In addition to the standard brunch menu, they’re also known for exciting Mother’s Day food specials.

EACH 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 Enter-To-Win prize for this month.

$50 Chuckanut Bay Distillery

Stoke Your Sense of Wonder with Weekly Nature Walks

IF YOU WANT to learn about natural history in a slow, intentional, and community-oriented environment, then Wild Whatcom’s “Wonder Walks’’ might be the outlet you’ve been looking for. These weekly meet-ups take place at locations across Whatcom County and even include activities such as nature journaling and art. Best of all, trails are low-barrier and low-incline, meaning folks of all ability levels are invited to join. Walks take place every Friday at 1:00 p.m., and participation is open to adults 18+ for a suggested donation. Find out even more info at wildwhatcom.com.

COCOA LANEY

Willowbrook Manor

If you or your own mother are looking to celebrate Mother’s Day, but brunch isn’t quite your style, have you considered going the British route instead? Head to the enchanting Willowbrook Manor for a pot of tea plus English-style treats including scones, soups, sandwiches, and other home-baked treats.

Photo by Kristen Boehm

Connecting Cultures with Art, Poetry, and Academia

Q&A with Dr. Sophia Kidd

INTERVIEW BY KRISTEN BOEHM | PHOTOS COURTESY OF SOPHIA KIDD

DR. SOPHIA KIDD is an Asia-focused scholar in the humanities, an Associate Research Fellow at Sichuan University, and an Affiliated Researcher at Southwest University. She is the Founder of Nuance Art & Culture and the Publisher of Igneus Press, both of which are Bellingham-based organizations. Read on to learn more about Dr. Kidd and her academic and artistic works.

Would you please introduce yourself to our Bellingham Alive readers?

Hi! I’ve been a Bellingham resident for about 15 years now. I’m a publisher and curator with skin in the game, meaning I’m also a writer and artist.

My favorite thing in the world is to bring people together from different cultural backgrounds. I decided to make my long-term dream come true by building Nuance Art and Culture as a platform for these activities.

Could you tell us a little bit about your life as an Asia-focused humanities scholar, lecturer, or faculty member at universities around the world?

Being a full-time faculty member at Sichuan University deserves a book or two. I appreciate the perspective working as an academic abroad gives me. I think these personal experiences make me a stronger and more patient person.

My focus now is on ecological aspects of art and literature [in] China, but is quickly expanding to include important American activists and

artists, such as Betsy Damon. I think ecology is an important thing to create awareness about, no matter where I’m teaching in the world, be it the U.S., China, or Germany.

In addition to (or hand-in-hand with) all of your academic work, you are an arts professional who heads several organizations. We’d love to talk about Nuance Art & Culture and Igneus Press. To start, what is Nuance Art & Culture?

Nuance is a dream I have of connecting creative regions. I started it in 2018, curating “Bad Exhibition: Value in Art” at Art City Gallery in Ventura, CA. That exhibition researched early avant-garde modes of artistic practice, selecting 12 Ventura and Santa Barbara County artists, as well as four artists from Chengdu and Chongqing, China. Nuance arose as a way to archive [cultural exchanges], from artworks, academic discussion, salons, and arts criticism, to publishing.

Now I’m focused on Bellingham, and finding troves of artists and writers. After COVID, there’s been a re-emergence of open-mics. Tere Harrison’s PROMPT: An Evening for Poets (January 2023) at The FireHouse was a world-class event.

I’ve been hanging out at the Whatcom Museum, too, attending openings and curator walkthroughs … and am presently writing about “Katazome Today: Migrations of a Japanese Art,” which I’ve seen three times. I also go to Historical Society meetings, and Parks and Recs Travelogue meetings. All of this will

eventually make its way onto our website, helping creatives and scholars throughout the world learn more about Pacific Northwest arts and literature.

Moving on to Igneus Press — it was founded by your father in New Hampshire as a small poetry publishing house. Why did your father found Igneus Press, and how did you come to be a publisher based out of Bellingham?

Small and independent press dismantles cultural power structures, so that new and emerging voices can be heard. My father, Peter Kidd, formed Igneus Press in 1989 as part of the first desktop publishing wave. He worked with a group of New England and West Coast writers to publish nearly 50 titles in three decades.

When my father passed away in 2020, I inherited [Igneus]. I registered the business in Bellingham in 2021. The literary scene here is rich and diverse, with so much going on. I think this is the perfect home for Igneus.

“Small and independent press dismantles cultural power structures, so that new and emerging voices can be heard.”

Dr. Sophia Kidd

Dr. Sophia Kidd

What is the future of Igneus Press?

[In addition to publishing poetry], we have started publishing an academic journal for Sichuan University, Literature and Modern China… our upcoming issue is on Chinese science-fiction. It’s going to be totally wild. Nuance is facilitating a poetry exchange between Igneus and China.

[There are two new poetry titles,] “Creative Death” by Jack Foley and “The Forest Lawns” by Gerard Crinnin. These are perfect post-COVID era books, showing the struggles artists go through and the wild destructive creation that makes great poetry.

Indie Arts Showcase

Jes Hart Stone

An author with quite the storied life, Jessica H. Stone is a North Sound writer who also publishes under the name Jes Hart Stone. She’s known for her adventures at sea and her books inspired by them, as well as her fiction work. Her third novel, “Turbulent Waters: A Pacific Northwest Thriller,” was published in 2022. jessicahstone.com

Cuppas & Curds

Lizzie Wysong-Schmidt is a local cheesemonger with a huge flair for artistically arranging charcuterie, afternoon tea spreads, cocktails, and more. Her Instagram, @cuppasandcurds, is full of inspiring visuals to fuel your love of delicious snacks, with educational captions, pairing tips, and some book recommendations to boot.

Glass Heart String Choir

Readers can find them at igneuspress. com/bookstore. I’m also hoping Village Books will carry the books.

Are you open to locals looking to publish with Igneus Press? How can they get in contact with you? Absolutely. We are scheduled out through mid-2024, but good poets who are willing to wait should submit to info@igneuspress. com. Scholars can submit online to Literature and Modern China at literatureandmodernchina. org, to be published in the online and in-print journal. Bellingham, nuanceartandculture.com 

This musical Seattle duo is composed of Katie Mosehauer and Ian Williams. They use violin, cello, and harp with poetic vocals to craft songs described as baroque and cinematic. Glass Heart String Choir tours all over the North Sound, occasionally visiting Bellingham at the Wild Buffalo and the Honey Moon. glassheartstringchoir.com

WaterWorks Gallery

Located in Friday Harbor, WaterWorks Gallery focuses on showcasing contemporary art and jewelry by artists from the San Juan Islands and the greater PNW. Their upcoming exhibit, “Textures,” opens on May 12. Pieces in this exhibit use techniques such as rice-paper watercolor and mixedmedia collage, drawing the eye over and into their interesting surfaces. waterworksgallery.com

Igneus Press

Zhang Qikai Exhbition

Kids Find Their Voice by Making Music

Bellingham Girls Rock Camp

WRITTEN BY COCOA LANEY PHOTOS COURTESY OF BELLINGHAM GIRLS ROCK CAMP

ROCK ‘N’ ROLL might be the focus of Bellingham Girls Rock Camp (BGRC), but this day camp is about so much more than music alone. Ask any camper and they’ll tell you: At its core, the program is about selfexpression, inclusivity, and empowerment.

As part of the international Girls Rock Camp Alliance, BGRC camps take place across one week in the summer months and are catered towards youth ages 8–17. While all would-be rockers in this demographic are welcome to take part, the programming is specifically aimed at girls as well as trans and queer youth. Campers learn an instrument, form bands, and write and record a song in the span of just five days and no prior musical experience is required.

“I love when kids pick up an instrument they’ve never picked up before and they experiment with it,” says Program Director Stephanie Huss. “They do things they’ve never done, and they get over being embarrassed.”

Huss began working with BGRC as a founding volunteer seven years ago. She then joined the organization’s board and finally came on as program director in 2023. In this time, she says she’s seen BGRC evolve to become much more inclusive.

Huss says that, in 2023, the camp is open to not just girls but all youth looking for an outlet for self-expression.

“We want to expand a little bit of our programs, to include programs that are a safe space for queer [youth] and girls, but then also have programs where anyone could [sign up],” says Huss. “We also wanted to expand geographically … so people who don’t live in the center of Downtown Bellingham also feel like it’s a camp for them.”

BGRC’s programming includes community-led workshops on a variety of issues facing young people. Previous years’ topics include everything from self defense to gender identity and even anti-racism, all with the goal to empower youth and create space for creativity and self-exploration. Moreover, Huss notes that the camp teaches not just musicianship but collaboration, critical thinking, and life skills that are applicable in a variety of contexts.

“Watching how kids will find ways to work together to write songs, or the ways that certain people want to participate over other people it’s been really cool to see how they’ve learned to compromise and use conflict resolution skills,” Huss says.

Going into the 2023 season, Huss invites community members who’d like to host their own workshop to reach out. She also has a message for youth who are interested in attending rock camp this summer: There is a place for you.

“If there’s anyone who reads about camp, or has already known about camp and doesn’t know if it’s for them it is,” Huss says. “The space is already there. And we want you there. We just want as many voices from our community to be there to represent and to help kiddos as much as we can.”

Bellingham, bgrc.org 

Confidence

by Rafael Frumkin

Book Reviews

WRITTEN BY EMMA RADOSEVICH

EZRA GREEN IS a smart, bored high schooler who winds up in juvie for selling fake drugs to his classmates. It’s there he meets Orson: charming, ambitious, opportunistic. They become friends, then roommates, then business partners though Ezra never gives up hope that their relationship will become something deeper.

Their series of petty cons snowballs into something riskier when Orson pitches his (false) life story to investors. NuLife, a tech/wellness startup that guarantees enlightenment, is born. Orson charms the press and basks in his newfound cult-leader status while Ezra takes care of business and ignores his own deteriorating health. As NuLife’s popularity explodes, Orson refuses to turn down any business opportunities even ones that land NuLife (and Ezra) in international hot water.

Rafael Frumkin’s second novel about lovable grifters is a sharp, funny satire inspired by wellness cults and whitecollar crime. Recommended for fans of the Anna Delvey and Elizabeth Holmes sagas.

KATIE LOVES HER hometown of Cape Breton, Nova Scotia. But growing up, she knows that one day she must leave to find work elsewhere. Over grayscale drawings of the island’s coastline, she tells us: “I learn that I can have opportunity or I can have home. I cannot have both, and either will always hurt.”

Literary Events

May 5, 7 p.m.

Booked at The Baker: An Evening With Rainn Wilson

Mount Baker Theatre

104 N. Commercial St., Bellingham

360.734.6080, mountbakertheatre.com

Rainn Wilson, known for playing Dwight Schrute on TV show “The Office,” will be live at Mount Baker Theatre to speak on his new book, “Soul Boom: Why We Need a Spiritual Revolution.”

May 6, 12 p.m.

Free Comic Book Day

Docking Bay 93

224 Stewart Rd., Ste. 115, Mount Vernon 360.428.5808, docking-bay-93.myshopify.com

Mount Vernon games and comics shop, Docking Bay 93, will be celebrating this annual, nationwide event that many look forward to all year. Pick up free special issues from comic creators big and small.

May 19, 7 p.m.

Ducks: Two Years in the Oil Sands

by Kate Beaton

When she graduates college with student loans, she sets out to find “the good job, the good money, the better life” in the oil sands of northern Alberta. She starts as a “tool crib attendant” and signs out hardware to male employees who leer at her and make lewd comments. As Katie bounces between remote work sites where sexual harassment is the only constant (men outnumber women 50-to-1), she wonders if good money always equals a better life.

“Ducks” is a fully-fledged graphic memoir, a departure from Beaton’s comic strips (“Hark, a Vagrant!”). Her expressive, understated artwork captures the toll that the fossil fuel industry takes on Canada’s landscape and its humanity.

Laurie Buchanan in Conversation with Ashley Sweeney

Village Books

1200 11th St., Bellingham

360.671.2626, villagebooks.com

Attend this event at Village Books to hear these two authors in conversation; Sweeney is a local author and Buchanan writes the Sean McPherson crime-thriller series, the latest installment of which came out in April.

This Month in Bellinghistory

WRITTEN BY KOLBY LABREE OF BELLINGHISTORY TOURS WITH THE GOOD TIME GIRLS

May 17, 1904

The mayor remarked that the red-light district was “in such close proximity to the new Great Northern Depot as to be annoying.”

May 19, 1949

The Leopold announced the opening of Bellingham’s first post-Prohibition cocktail bar. Patrons scanning the drink menu found a wide range of cooling beverages and prices, ranging from a 20-cent beer to a special $1.25 Atomic Highball.

May 22, 1936

A skeleton likened to a sea serpent was fished out of the Nooksack River estuary. It was described as having short, flat ribs, and vertebrae as large as a fist. The upper end resembled the neck of a horse

May 25, 1902

A sensational attempted robbery occurred at Butcher’s Place saloon on the Fairhaven Waterfront. Bad Bud Cox and his gang shot two men in the fracas and were later captured by Captain of Police John Parberry.

Since Time Immemorial

Dr. Dakotah Lane

INTERVIEWED BY JULIE TRIMINGHAM PHOTOGRAPHED BY COCOA LANEY

SINCE TIME IMMEMORIAL is a recurring series featuring community members whose families have been here since time immemorial. The ancestral knowledge carried by Lhaq’temish (Lummi), Nooksack, and other Coast Salish peoples is knowledge about how to live in our shared home in a good, life-sustaining way. We live in a time when we need to restore our relationship with Mother Earth and with one another. We are grateful for these stories, told in the words of each featured individual.

Dr. Dakotah Lane is the executive medical director of the Lummi Tribal Health Center.

Could you please introduce yourself and tell us a bit about how you got to be where you are today?

My name is Dakotah Lane, my Indian Name is Me-Musia given to me by my late grandparents Vernon and Nancy Lane. My parents are Galen Lane and Lydia Bennett. My dad is Lummi, my mom is white. Growing up, I went to school in Bellingham and spent summers out at Lummi fishing with my dad and working at my grandparents’ fireworks stand. My grandparents always told me that I had to go get educated and then come back and serve our community.

How did you come to medicine?

I graduated with an electrical engineering degree from UW and worked for a while in that field, but eventually realized that the corporate engineering world was not where I belonged. I needed to come back to my tribe but I didn’t know how I could do that with the degree I had. I wanted to learn more about community engagement, so I joined the Peace Corps as a teacher and worked in Malawi, Africa.

I still have the letter I wrote to my mom when I was sitting on the doorstep of my house at Monkey Bay on Lake Malawi, and I was asking myself, “Well, what am I going to do when I get back?” I had narrowed it down to three things: American Indian studies, law, or medical school. I just couldn’t see myself writing and reading papers all day long, so I settled on the medical degree because I could still do science, and I would also get the social, community engagement part.

After my studies, I came home with my wife and children in 2016. I was a regular physician at Lummi Tribal Health Clinic, and in 2018 I became the executive medical director of Lummi Health. Then the pandemic hit…

Lummi was such a leader in the pandemic. I remember you had tests before the rest of the country was even noticing the virus.

In January of 2020, the first positive COVID case in the U.S. was in Seattle. It was so close to us. My director of public health, Dr. Cristina Toledo, and I knew we had to act but all we knew back then was that the virus appeared to spread really quickly and was very contagious. On the recommendations of Dr. Toledo we decided that we would treat COVID transmission as if it were measles, which is also an extremely contagious airborne virus. Cristina immediately placed the first order for PPE. I went to our lab to figure out what type of testing equipment we would need. One of the key components at that time was a specific viral media. We then reached out to our vendor, who told us that they only had 300 vials of media left. We bought them all.

You also established clear public health protocols right away and offered treatments as soon as they became available.

Everybody is somehow related or connected at Lummi, so we took the pandemic very personally, very seriously. We only had five deaths due to COVID on the reservation. Two of them were before we had vaccines and treatments, three of them were people who had declined vaccines and declined any interventions from our clinic. I think anybody who engaged with our clinic after we had treatments and vaccines lived.

Was there a teaching that helped get you through that hard time?

Probably about a year into the pandemic, after we’d had a few deaths, we were all burnt out. My colleague, Dr. Toledo, probably worked 120 hours a week for two years straight and reached a point where she just couldn’t do it anymore; she ended up resigning. I’d been working 100-plus hours as well and was feeling defeated. My aunty Penny Carol brought some fish soup to work, and noticed I was feeling down. She then shared the words of her mother, Violet Hillaire, who built this clinic in 1978: “God won’t put these barriers in front of you if He didn’t think you could get through it.” I clung to that every time I was faced with what appeared to be an insurmountable challenge.

Dr. Dakotah Lane, executive medical director of the

Tribal Health Center

Everybody is somehow related or connected at Lummi, so we took the pandemic very personally, very seriously.

Lummi

How do you spend your days now?

The pandemic supercharged everything. The public health infrastructure that we had to build is really setting us up for the 21st century. We’re moving into a new 50,000-squarefoot medical facility sometime this summer. We upgraded to an electronic health record system that’s integrated with PeaceHealth and UW. We’re able to provide much better care across the board: adult medical, pediatrics, psychiatry, behavioral health, physical therapy, and dental. We had over 37,000 patient visits last year, which works out to be about three patients per minute. We’re really expanding our pharmacy, which went from 250 scripts per day to 400 and sometimes 500 scripts a day.

You’ve got all this intense work that you do. How do you recharge?

I have three kids and a wonderful wife who keep me grounded. I’ve coached my daughter’s and son’s soccer teams in the past, which is a lot of fun. I usually train for a triathlon or half-marathons. And if I had a day off to do absolutely nothing, I would play video games!

Julie Trimingham is grateful to make her home on traditional Lhaq’temish territory, and to work for the Sacred Lands Conservancy, an Indigenous-led 501c3 nonprofit organization dedicated to protecting the life, culture, and sanctity of the Salish Sea. Learn more at sacredsea.org. 

Late Night Snacks

WRITTEN BY KRISTEN BOEHM PHOTOGRAPHED BY KIRSTYN NYSWONGER

1

Fat Shack

Fat Shack‘s motto is “late night done right,” and they serve up the best post-party foods in the American tradition loaded burgers, sammies, wings, and even deep-fried Oreos and Twinkies. 414 Bakerview Rd., Ste. 112, Bellingham, 360.366.8752, fatshack.com

FIVE FAVES

.com

2

Insomnia Cookies

Everybody has craved warm, delicious comfort cookies in the dead of night. Insomnia Cookies delivers right to your door, so you can stay cozy and enjoy any of their vegan or classic baked goods, starting at $2.75 each. 230 36th St., Bellingham, 360.464.4048, insomniacookies.com

3

Cheba Hut

Do you need a toasted sub at half-past midnight on a weekend night? Yes. Visit Cheba Hut in the old Rocket Donuts location for assorted munchies like meatballs and nachos and their toasty subs! 306 W. Holly St., Bellingham, 360.684.3323, chebahut.com

4

McKay’s Taphouse and Pizzeria

Iconic local bar McKay’s has an extensive selection of beers on tap, bottled, and canned to wash down any of their pizzas, which you can get as whole pies or by the slice. 1118 E. Maple St., Bellingham, 360.647.3600, mckaystaphouse.com

5

El Capitan’s

Who can resist gourmet sausages and pretzels? Hot, handheld, and filling, the food at El Capitan’s is perfect party fuel for when you’re galavanting around the town. Plus, they have a new taproom right next door! 1201 Cornwall Ave., Ste. 101, Bellingham, 206.459.2567, elcapitans.com

The team at PeaceHealth Orthopedics keeps you moving

ACCIDENTS HAPPEN AND parts wear out especially concerning when you’re talking about your own body! Whether you’ve experienced a complex bone break or need a new knee to help keep you active, the team of orthopedic professionals at PeaceHealth can help you close to home.

Orthopedic specialists, Michael Henry, MD and Laurie Verreault-Beauchesne, PA, recently joined a highly experienced group of orthopedic providers at PeaceHealth. This group of experts specializes in procedures of the hands, shoulders, hips, knees, ankles, feet and the spine, and collaborate with trauma providers as appropriate to provide comprehensive orthopedic care in Bellingham.

Michael Henry, MD, specializes in complex trauma, osteoporotic fractures and management, and total joint replacement. Dr. Henry received his medical doctorate from the University of British Columbia in Vancouver, British Columbia. He completed his fellowship in Orthopaedic Trauma at the University of Edinburgh, in Edinburgh, Scotland. He’s treated a wide variety of traumatic orthopedic injuries and patients, ranging from NATO and Afghan military and civilian casualties to professional hockey athletes. With his international training and practice, Dr. Henry’s experiences in different health systems and cultures give him broad perspectives for fostering collaborative care.

“I strive to create a collaborative environment and establish a treatment plan that is unique for each patient,” said Dr. Henry about his approach to medicine. “I consider each individual’s lifestyle, goals and aspirations in order to achieve the best possible outcome and quality of life.”

Laurie Verreault-Beauchesne, PA, is also a new member of the PeaceHealth orthopedic trauma department. She graduated from Franklin Pierce University in New Hampshire with a master’s degree in physician assistant studies. She is certified by the National Commission on the Certification of Physician Assistants. Laurie said about her practice philosophy, “I believe in treating patients with the same compassion and patient-centered care that I would want for my family and friends.”

PeaceHealth St. Joseph Medical Center developed its orthopedic trauma program in 2019, which consists of a specialized team of orthopedic trauma surgeons and advanced practice clinicians available to see patients 24/7. Injuries to the arms, legs and pelvis frequently require orthopedic trauma surgery and specialist care, both available at PeaceHealth. Patients can successfully access complex orthopedic care in Bellingham using technologically advanced procedures for significant injuries that used to require a trip to Seattle.

The PeaceHealth Orthopedic Rapid Access Clinic sees urgent orthopedic patients daily, while the orthopedic team at the Joint Replacement Center performs from 50-90 joint replacement surgeries every month. Hip and knee replacements are most common, followed closely by ankles and shoulders. PeaceHealth’s expert orthopedic providers will take care of you, from surgery through rehabilitation, and help you get moving on your path to wellness.

For more information, visit peacehealth.org/services/ orthopedics-and-sports-medicine. For appointments, contact the PeaceHealth Orthopedics and Sports Medicine clinic at 360-685-7826. 

Michael Henry, MD

Laurie Verreault-Beauchesne, PA

Jean Kinney

Photo by Katheryn Moran Photography

Bringing Unique Luxury to Bellingham

Neeter House of Luxury

WRITTEN BY KRISTEN BOEHM PHOTOGRAPHED BY KATHERYN MORAN PHOTOGRAPHY

The Shop

Looking out onto the waters of Squalicum Harbor is the newly-opened Neeter House of Luxury. Founder and Owner John Neeter opened the business in November of 2022 with the goal of bringing unique and vintage pieces of jewelry and other high-end items, like designer watches, bags, and knives, out of far-off cities like Seattle and L.A. and into Bellingham.

“[Neeter House of Luxury] is a dream that’s recently become a reality. As an established local jeweler for the last 30 years, I understood the community was lacking this upscale environment,” says Neeter.

The Atmosphere

When you enter the showroom, it’s clear that the space has been renovated to reflect the clean, tasteful, and exciting energy of Neeter’s collection of pieces. White and pale wood patterns make up the backdrop while plenty of bright lights showcase the glittering of the gems all around. People from all walks of life, whether you’re purchasing your first piece of high-end jewelry for $150, or your hundredth for $60,000, are welcomed in. There are plenty of eye-catching things to draw you around the space, which Neeter and his luxury advisor, Sonje Renkert, are happy to help you explore.

Key People

As a luxury advisor, Renkert guides clients to the right pieces. She works with them to understand what they’re looking for, and then uses her expertise to navigate the realm of luxury items.

Neeter also fills this role at the store, and even acts as a personal liaison to find special items for his customers.

Having been in the local jewelry scene since he was 12 years old and working at his mom’s two stores in Seattle, he has connections and knowledge that make hunting down what you’re looking for possible.

“If there’s something that you always wanted, a certain watch, designer handbag, that estate [vintage] bracelet which you cannot find… I’m here for you,” he says. “I love working with my clients.”

What You’ll Find

Neeter carries leading jewelry brands like Lashbrook Designs for men, Fana for everything bridal, and AVA Couture for every occasion. You’ll also find more than 100 loose diamonds, up to three carats, as one of their services is to work step by step with you to create your own unique piece.

Around the showroom are colored gemstones and fashionable jewelry, Rolex watches, vintage Louis Vuitton bags, a case of nautical themed pieces paying homage to their location on the bay, and a case of precious metals. As a precious metals dealer, Neeter handles platinum, silver,

gold, and palladium, and has a few interesting things on display some particularly shiny golf tees, for instance. And if you’re looking to part ways with your jewelry, watches, or precious metals, Neeter is also happy to take a look at them and might make you an offer.

Favorites

“I am known for fancy shapes,” says Neeter, where the term “fancy” describes any shape of gem that isn’t your typical round. From just a circle, shapes can veer off into ovals, rectangles, pears, hearts, and more. “[Here’s] something that not everybody does, an all emerald-cut diamond bracelet with seven and a half carats. Most of your average jewelry stores… they’re not carrying this product.”

Neeter and Renkert are also very excited about their upcoming collection of William Henry folding knives, which are high-end knives made with materials like damascus steel, hand-carved and engraved frames, and inlaid gems. 21 Bellwether Way, Ste. 107, Bellingham, 360.778.1613, neeterhouseofluxury.com 

Jewelry Inspired by Nature

J and I Design

WRITTEN AND PHOTOGRAPHED BY JESSAMYN TUTTLE

JAND I DESIGN is the creation of Mount Vernon couple Michelle and Jay Barshaw. The Barshaws started their own arts and crafts gallery, The Shop, in Conway in 2013. It featured work by many local artists, as well as their own woodworking and other pieces.

Michelle was painting and making jewelry, mostly earrings and bracelets made from cut tin or hammered metal, but a few years after The Shop closed in 2015, she got herself a jewelry torch.

“It was all the torch,” she says. “That was the changer. It opened so many avenues for metalsmithing.”

Jay had used a butane torch before and showed her the basics, but then she discovered how much more she could do with it. Now she uses the torch to create rings, bracelets, earrings and other pieces.

Michelle and Jay also have a construction business and often only get one or two months off in the winter, but this past year as their latest construction projects slowed down, she’s had more time to pour into her jewelry making and learning new techniques. While her early pieces were mostly wire or metal shapes, in the past six months she’s been focusing on bezels so she can incorporate more semiprecious stones.

“It’s a lot of fun,” Michelle says. “It’s not easy but it’s fun.” She likes using stones like prehnite and amazonite, for her favorite pale green color, or freshwater pearls. According to Michelle, every piece is different.

After meeting a talented hatmaker at a craft show, Michelle became inspired to make brooches to decorate hats. Many of these are made to mimic botanical shapes, from a gingko leaf to lily of the valley flower stems, or a maple seed. A dedicated gardener, she finds inspiration everywhere in her backyard; when her forsythia bush started to bloom she brought in a flowering branch and copied it in metal, likewise with a sprig of boxwood. She and Jay also love kayaking, and she recently made a small silver bull kelp that doesn’t lend itself to being worn but makes a cute desk ornament.

She works primarily with silver and brass, but is starting to add gold here and there. Even as she becomes more skilled, she enjoys leaving some irregularities in her work, like little hammer marks, to give it personality.

“Nothing is perfect, that’s the way I like it,” she says. She likes the concept of the Greek word “meraki,” which means to put something of yourself in your work.

While Michelle’s jewelry is a feature, J and I Design’s collection includes work from both Michelle and Jay. Jay makes jewelry as well, but also creates a wide range of wood items, anything from furniture to vases or small wooden birds.

“He’s extremely creative,” says Michelle.

J and I Design’s work is available at Brazen Shop + Studio in Downtown Bellingham, and in the summer the Barshaws have a regular booth at the Christianson’s Nursery Sunday Farmer’s Market. Mount Vernon, jandidesign.com, @jandidesign 

The Sparkly Side of Subdued Glitt3r Lyfe

WRITTEN BY COCOA LANEY PHOTOS COURTESY OF AIREEKAH LAUDERT

BELLINGHAM MIGHT BE known as the city of subdued excitement but if you ask Aireekah Laudert, “subdued” is a relative term. As the “glitter boss” behind the lifestyle and cosmetic glitter business Glitt3r Lyfe, she is a pro at bringing out a flamboyant streak in the oftenunderstated city.

“Glitter has gotten more popular over the past several years, but I think Bellingham was already a glitter town,” Laudert says. “Partially because I’ve just been here covering people in sparkles! … A big part of [what I do] is help give people avenues to express themselves, make friends and have fun, and I love glitter for that.”

Through Glitt3r Lyfe, Laudert is a “professional party starter,” and she offers event services ranging from karaoke to DJ services, photo booths, and even trivia hosting. But while these services might be reserved for special occasions, her glitter tattoos and cosmetic body glitter can be used to add sparkle to an otherwise ordinary day.

“People love the glitter tattoos so much so I was like, ‘Well, I guess I need to invest in glitter,’” says Laudert. “I’m a big design nerd, so it didn’t take long for me to start making my own glitter tattoos. … And then that kind of transformed into me making cosmetics.”

Laudert quickly found that other vendors’ glitter blends weren’t quit what she wanted and so she began making her own. Now, Laudert sources the majority of her supplies from other woman-owned small businesses in the U.S., and she also handles label production and packaging in-house. The

walls of her space in the FAB Studios in (located on Holly Street in Downtown Bellingham) are stacked high with jars of glitter in every shape and size. She also has quite the eye for color; even for her signature blends, she likes to play around with ratios of each type of glitter. This ensures that every batch is just a tad unique.

Glitt3r Lyfe’s Cosmic Sparkles (an aloe gel-based cosmetic glitter) can be applied easily with a fingertip or makeup brush. Wearers can get as creative as they want when it comes to placement, but Laudert says it looks especially eye-catching when used as a cheek highlighter, around the eyes and temples, or even on the roots of hair.

The brand has two flagship glitters, a gold blend named Valentina (named for the first woman to fly to space) and a silver blend called Voyager. She also makes limited-edition blends, and one of her most popular glitters is inspired by an unlikely source: shrimp.

“I help my dad with his shrimp art business [the Shrimp Whisperer, shrimpwhispererak.com],” Laudert says. “The color of shrimp is so specific there’s all the yellows and blues and greens, and coral and pink, of course. And so I put all that into a glitter and made it UV reactive.”

UV-reactive glitters like this are especially popular for parties and clubs, and Laudert says that she frequently spots her products being worn on nights out. So, the next time you find yourself downtown after hours, keep your eyes peeled: You’re likely to notice at least one person sporting some sparkles.

Laudert’s products are also a great ice breaker, so if you want to be the most popular person at a party, offer to “glitter” the cheekbones of prospective new friends. (Yes, “glitter” can be used as a verb now.) When glitter is made available, Laudert says most folks are eager to get glammed up even the people you’d least expect.

“Bellingham is ‘the city of subdued excitement’ but it’s not really that,” Laudert says. “When people are given an excuse to let loose a little bit and have fun, more often than not, they want to take it.” Bellingham, glitt3rlyfe.com 

SHOP LOCAL

1. Hello Sunshine - Mushroom Bath Bomb Gift Sets | $34.99

Bella Rose Boutique

1134 10th St., Bellingham luvbellarose.com, 360.746.8163

2. 10 Classes for $155

Jazzercise Bellingham at The Majestic 1027 N. Forest St. (Maple street entrance), Bellingham bhamjazzercise@gmail.com jazzercise.com

3. Love & Waffles (Norwegian waffle) $12.00

Waffles in Paradise, Bham Farmers Market wafflesinparadise.com 541.255.6685

4. Elna Explore 340 Sewing Machine | $449 Northwest Yarns & Mercantile 206 W. Magnolia St., Bellingham 360.738.0167, nwyarns.com

5. Pure Calendula Salve, 2 oz $14.95

Em’s Herbals 2795 E. Bakerview Rd., Ste. 17, Bellingham, emsherbals.com, 360.778.2295

6. The GLOW IV Bag | $200 Peak Hydration IV Therapy & Wellness Lounge 1216 Bay St., Bellingham 360.526.2125 peakhydrationlounge.com

7. Organically Grown, Sustainably Harvested Food Osprey Hill Farm ospreyhillfarm.com

8. 14k White Gold Flat Band $950

Profess 1153 N. State St., Bellingham profess.love, hello@profess.love

Soaps, Salves, and Skincare

WRITTEN BY COCOA LANEY

WE HATE TO break it to you, but in 2023, there’s no reason why you should source your skin care routine from a big-box drugstore. Our region is home to lots of small businesses specializing in self care, and they make it easy to shop local for skin and body products. In need of a DIY spa day? The following are just a few of our favorite products, and we recommend giving them a try. Trust us: Your skin and your community will thank you. 

1

Facetory Sleep Mask

Moisturizers

Bella Rose Boutique, $22

1134 10th St., Bellingham, 360.746.8163, luvbellarose.com

2 All Natural Healing Beard Oil

MW Soapworks, $15

1310 Commercial St., Bellingham, 360.545.3443, mwsoapworks.com

3

Naturopathica Oat Cleansing

Facial Polish

Bella Soul Spa, $64

325 George Hopper Rd., Ste. 106, Burlington, 360.707.2300, bellasoulspa.com

MEDICAL & RESTORATIVE TATTOOS

Over 20 years experience working in surgery, I blend my medical expertise with my passion for this art form.

Areola restoration

Stretch mark reduction and camouflage

Scar camouflage (surgical, traumatic, self harm)

Lip blush

Eyebrows

Contact me to book a consultation! 323.810.8686 echo@echoharmonytattoo.com

4

Foaming Brown Sugar Scrub

Mo’s Parlor, $15

1305 Commercial Ave., Bellingham, 360.820.0476, mosparlor.com

5

Mother and Baby Body Balm

Island Thyme, $20 (4 ounce jar)/$32 (8 ounce jar)

310 Main St., Eastsound, islandthyme.com

BITE ON A BUDGET

PHOTOGRAPHED BY COCOA LANEY AND DEAN DAVIDSON

WE’RE WELL AWARE that dining out on the cheap isn’t easy in 2023 but that doesn’t make it impossible. Whether you’re on a budget, in school, or just trying to save some extra cash here and there, you don’t have to always eat at home to enjoy meals that are both satisfying and wallet-friendly.

Not sure where to start your search? We’re here to help with a list of some of the best-value bites from across the North Sound. Beyond just college student classics, we’ve included healthy fare, upscale options, and portions plentiful enough to share.

Disclaimer: All prices listed are from April 2023 and subject to change.

WRITTEN BY COCOA LANEY AND KRISTEN BOEHM

BEST BREAKFAST

The Bagelry is a low-cost classic for good reason. This Bellingham standby serves up bagels and cream cheese for just $3.90, or $4.35 to upgrade to flavored cream cheese (trust us, the cinnamon walnut raisin is worth the extra 45 cents).

Breakfast sandwiches at The Bagelry are slightly too expensive for inclusion in this category ($6.45), but if you’re craving eggs and carbs with just $5 to spare, you won’t have to travel far.

Cool Beans Coffee has several locations around Bellingham, including one off of Lakeway, and this coffee stand is our top pick for some of the least costly breakfasts in town. Their coffee specials are delicious, but even better are their breakfast sandwiches just $4 will get you a bagel fully loaded with ham, egg, and glorious melty cheese.

The Bagelry

Cinnamon Walnut Raisin

Favorites Under $5

For homestyle fare, we’d be remiss not to mention Marlin’s Cafe, located within Nelson's Market (which has been a fixture in the York neighborhood since 1895). Their breakfast sides are very reasonably priced: Think two eggs for $4, hefty biscuits for $4 a pop, and a large pancake for $5. Additionally, if you’re craving biscuits and gravy, know that a small order (two biscuits) at Diamond Jim’s Grill is just $3.75.

Last but not least, Da Vinci’s Market might be best known for their yummy and affordable sandwiches (you can get a 4-inch sub for $5.99!), but don’t forget about their breakfast options. A double order of house-made biscuits and gravy is just $4.99, whereas a single is a whopping $2.99. With eggs and hash browns just $1 more apiece (and bacon, ham, or sausage just $2 more), Da Vinci’s has all you need for a filling yet wallet-friendly breakfast.

Da Vinci’s Market Biscuits and Gravy

Favorites Under $5

BY THE SLICE

If bagels and tacos are the answer to an affordable breakfast and lunch, then pizza by the slice reigns supreme at dinner. Pye Hole in Downtown Bellingham has two by-the-slice options that clock in at $5 and under: cheese ($4) and pepperoni ($5). Just a hop and skip away from the downtown corridor, Greene’s Corner also has $5 cheese slices plus a rotating selection of pints. There’s also McKay’s Taphouse and Pizzeria, another Bellingham staple that offers not just craft beer and trivia but pizza by the slice.

Last but certainly not least, Westside Pizza in Cordata has perhaps the best lunch bargain in town: two slices of pizza plus a soda for $6. Yes, that’s technically $1 over this category’s price limit, but we think it’s too good of a deal not to mention.

Special Mention: Boomuary

It would be a sin to write about cheap eats and not mention the grand tradition that is Boomuary, a.k.a. the annual anniversary sale at Boomer’s Drive-In. Bellinghamsters love Boomuary with a fervor that borders on cultish, and it’s not hard to see why from the beginning of January through late February, all burgers on the menu priced at roughly $3 ($3.44 in 2023). 2023 marked Boomuary's 34th year, and if local enthusiasm is any indication, the tradition is still going strong.

Favorites Under $5

Favorites Under $5

TACOS BURRITOS & MORE

When it comes to cheap eats, there’s one dish that just can’t be beat: the $1 tacos at Mi Rancho Meat Market. You can even choose the type of meat, with choices ranging from asada (steak) to pollo (chicken) to three different kinds of pork: adobada (marinated), carnitas (fried), and buche (pork stomach).

If you venture just a bit further south, Tacos Tecalitlan in Anacortes has some of the least expensive burritos in the North Sound. Think $4 for a burrito with beans and cheese, and just $.50 extra to add rice. They also have cheese quesadillas for just $5!

Pupusas are griddle cakes made from masa and stuffed with anything from beans and cheese to pork, and they’re the national dish of El Salvador. To try one for yourself, pick up a pupusa for under $5 from Morazan Salvadorian Restaurant on Bakerview in Bellingham. A plate also comes with red and green salsas plus a side of curtido, which is a fermented cabbage-based slaw.

Mi Rancho Meat Market

Taco Plate

ASIAN EATS

If you’re the kind of person that likes to order a sampler of appetizers in place of an entree, then the Appetizer Sampler ($9.25) at Naung Mai Thai Kitchen in Anacortes is made for you. A single order comes with two pieces of spring rolls, giew grobs (crispy crab meat wontons), potstickers, and curry puffs.

We also love Cherry Street

Teriyaki in Burlington. While the teriyaki is certainly affordable (most bowls average around $13), it’s their daily specials that really takes the cake. Just $9.95 will get you a steaming bowl of ramen to warm the body and soul. They also offer sushi, including eightpiece California Rolls for $6.95 and Shrimp Tempura Rolls for $8.95.

In a similar vein, Super Duper Teriyaki in Bellingham has some pretty unbeatable lunch specials. From 11 a.m. until 2 p.m., customers can get an order of Chicken Teriyaki for just $9.75 (and its pork counterpart is barely more expensive at $10.25).

Naung Mai Thai Kitchen Appetizer Sampler

HEALTH-CONSCIOUS PICKS

All food can be enjoyed in moderation as part of a balanced diet but even so, it’s no secret that what’s good for your wallet isn’t always good for your body. While eating healthy on a budget isn’t always easy, it’s certainly possible with a bit of research.

For a health-conscious and affordable breakfast, you can’t go wrong with Wild Oat Bakery & Cafe. They have a completely vegan menu and always opt for organic and local ingredients when possible. Before 11 a.m., you can nab a Breakfast Sandwich with scrambled tofu eggs and melted cheeze on an English muffin for $6.95, or a Breakfast Burrito with beans, soy chorizo (soyrizo), cheeze, salsa, tofu eggs, and fresh spinach for $8.95.

When looking for pick-me-ups throughout the day, make sure to get light bites that will fuel your

body rather than weigh you down! At Caffe Adagio, a big bowl of the soup of the day clocks in at $4.99 and can be paired with a side of pillowy grilled focaccia for just $3.75 extra. The sizable Adagio Salad is just $7, and it comes topped with plenty of protein in the form of grilled chicken and mozzarella. Alternatively, you could swing by Leaf & Ladle to enjoy a cup of soup and a side salad for $10.

Finally, don't sleep on Bellingham classic Old Town Cafe. Their Grilled Greek sandwich ($9.75) is full of juicy and nutritious ingredients. The fresh spinach, cucumber, and tomato make it refreshing on a warm day, and the grilled feta cheese and olive tapenade ensure full flavor. For a more savory meal, their Vegetarian Chili is $6 to $7 (or ask for it Super for $1.75 more and get all the fixings).

Combos, Meal Deals, and More

COCONUT KENNY’S IS a PNW pizza joint whose menu boasts 22 pan pizzas, 11 “huge” sandwiches, and daily specials! Monday through Thursday has their own specific offerings, but every day you can get a 7-inch pan pizza and a frosty pint for only $14. The special starts when they open at 11 a.m. and runs through 5 p.m. in the evening!

For two or more folks who like to mix-and-match, Best Chopsticks gives you tons of options with their Family Dinner ($25 and up, depending on your choices). On top of the daily soup, pork fried rice, and egg rolls, the Family Dinner lets you pick from 12 entrees (six of which cost $12.29 per person, and the other six $13.29 per person) to build your meal.

You could go to On Rice Thai every weekday and still not make it through all eight of their lunch combos (unless you like it so much that you get two lunches on Friday!). Their lunch combos are available Monday-Friday, 11 a.m.-3 p.m., and pair a main like Emperor’s Cashew Chicken (Combo A, $15) or On Rice’s Mango Beef (Combo E, $16) with the soup of the day, phad thai noodles, and either jasmine or brown rice.

In a rush and need lunch, quick? Tacos el Tule made this special just for you! Available at their downtown location, the Lunch Rapido is only $6 and comes on a plate overloaded with a Tule Taco, rice, beans, and a small salad. The taco is made with your choice of meat on a corn or flour tortilla.

Did you know that if you head to Slice of Heaven Bakery & Cafe for a sweet treat, you can nab something savory, too? Their combos are both $12 and are classic lunch or light dinner options either a half-sandwich with soup or salad, or soup, salad, and a roll.

Leaf and Ladel Bowl of Soup and Side Salad

Coconut Kenny's Big Kahuna

GRAB-&-GO

If you find yourself out and about with just $10 in your pocket, you have several options for sustenance. The Samosas ($5.50–$6.50 for two) and Pakoras ($7.95) at India Grill in Downtown Bellingham are a great option when ordered as takeaway. Both items have meat and vegetarian options, including a crispy Paneer Pakora ($8.95) that’s a must-try for anyone who loves cheese.

Those who are out and about in Sedro-Woolley can quickly satisfy their hunger with a stop at Skagit Valley Burgers Express, an unassuming burger joint where every sandwich rings up under $10. Don’t be fooled by the price, though: These burgers are made from 100% grass-fed beef according to a recipe by a Le Cordon Bleu-trained chef (who, as the restaurant notes, also has “drive-through credentials and a working class pedigree”).

Speaking of burgers, The Net Drive-In is a Mount Vernon institution, as it’s been open since 1955. They’re known for no-frills drive-through fare, but their more specialty burgers like the Texas Heat Burger ($8.25) with grilled jalapenos and Southern slaw are definitely worth sampling. The Spicy Mozzarella Sticks ($6.50), Pickle Fries ($4.75), and Garlic Cheese Curds ($5.75) also help them stand out from the crowd!

India Grill Samosas

PLENTIFUL PORTIONS

Super Mario’s has some of the best Salvadorian food in town, and their meals are also impressively substantial for the price. Just $7.30 will get you a hefty Wonder Burrito with all the fixings, and while you could certainly polish it off in one go, they also make for great next-day lunches. They also have vegetarian-friendly options that are so good, you won’t even miss the meat.

But Mount Vernon folks don’t necessarily need to trek to Bellingham for a top-tier burrito.

Chapala Mexican Food & Taqueria also has

impressively sized burritos for just $7, plus substantial tortas for the exact same price.

If you prefer tamales over burritos, then the newly-opened Frelard Tamales should be on your radar. Weighing in at ½ pound each, these tamales are certainly filling and best of all, each is just $6.50. They all come smothered in crema, pickled veggies, and a salsa of your choosing, and flavors range from traditional picks like chorizo and cheese to vegetarian (soyrizo and cheese, for example!) and even vegan options.

$5–10

Frelard Tamales Tamale

SUPER MARIO,S

SPOTLIGHT ON MARIO NOLASCO & HIS DAUGHTER, ANNA

SUPER MARIO’S FOOD was started by Founder Mario Nolasco in April 2003 with the simple goal of sharing his family’s food and cooking skills with the community.

“I [thought] about how there was no Salvadorian food in Bellingham. I’m a very good chef, my wife is a very good chef, and I think it was a good idea, bringing new food to Bellingham,” says Nolasco.

Now, the business consists of their original food truck, a second truck for catering events, and their brick-and-mortar restaurant, which opened in 2009. Anna, Nolasco’s daughter who grew up with the business, has a wealth of fond memories about the last two decades.

“I was 12 when my dad went and picked up the taco truck, he actually drove to L.A. to get it,” she says. When her father asked young Anna what to call the business, she chose “Super Mario’s” because it was her father’s nickname at his then-job, where he’d often come to the rescue by fixing anything that needed tinkering.

Super Mario’s has always offered tasty and affordable food like their well-known Wonder Burrito ($7.29), which is jam-packed with cheese, rice, beans, veggies, herbs, sauces, and your choice of meat. But Nolasco’s favorite menu item is the Pupusas ($7.99), corn tortillas filled with beans, cheese, and pork, that carry the flavors and spirit of El Salvador.

“In El Salvador, you’ll find these on literally every corner and a big variety, everybody making them in their own flavors,” says Anna. “This is our dish from home.”

The Super Mario’s Taco Truck has been operating at their North Forest Street location “since the day we opened.” The menu includes the Wonder Burrito and pupusas, as well as tacos, tamales, quesadillas, tortas, and enchiladas. Their storefront on Northwest Avenue offers additional plates with fajitas, taquitos, carne asada, and occasionally releases limited-time dishes and flavors. They have desserts like Flan ($2), sweet empanadas full of fried plantains and rice milk pudding, and a Salvadorian Quesadilla ($3), which is a pastry made with corn flour and cream cheese.

Super Mario’s Food has also expanded their services as more family members have contributed their talents. Anna’s youngest sister, Crissel, helps with the restaurant and is particularly known for her baked goods, expressing her creativity by decorating special events cakes and sweets (you can see her work on Super Mario’s social media, @supermarios2003).

Anna, who ran the restaurant for a period of time, still helps out with the catering side of the business despite currently living farther from home. She loves staying connected to the Super Mario’s community.

“I loved that I had regulars … being able to be a part of their lives,” she says. “Recently, we had this [catering customer] who was like, ‘I probably put one of you guys through college, since I’ve been your customer from the beginning.’ We’ve had customers who’ve been our clients for so many years, and at their wedding … they want the taco truck … and I love it, because it just shows how unique we are in their lives.”

FRIED CHICKEN FAVES

Fried chicken can make any day more exciting especially when you're ordering it from K-POP Chicken and Beer. Choose between drumsticks ($12.50/ ¾ pound), wings ($13.50/ ¾ pound), or a combo of both ($13.50/ four wings, two drumsticks), then dress up that order with your choice of sauce. Options include soy garlic, BBQ, buffalo, but for authentic Korean flavor, we recommend the spicy gochujang.

If it’s Cajun food you’re craving, look no further than Bayou on Bay. Their Bayou Wings ($14) are served alongside either classic barbecue

or a delightfully spicy Cajun buffalo sauce, and the portions are great for the price.

We have to make a $2 exception for our final contender. Alger Bar & Grille is your classic neighborhood watering hole, complete with darts, a jukebox, and plenty of brews on tap. That’s all standard bar fare but what’s not standard is their Alger’s Famous Chicken ($16.99/four pieces). It has a reputation as some of the North Sound’s very best, so the next time you find yourself in Alger, do yourself a favor and try it.

Bayou on Bay Bayou Wings

BOWLS ON A BUDGET

What’s not to love about Cafe Rumba?

It’s no secret that this Peruvian cafe has some of the most unique (and delicious) sandwiches in Downtown Bellingham but their Quinoa Bowl is equally notable. Piled high with avocado, salsa criolla, aji amaro, and chimichurri, plus your choice of meat or vegetable, it packs in a surprising amount of flavor for the price (a mere $12). If you’re still sold on the sandwiches, Cafe Rumba has been running a special where all their sandwiches are $10 every Thursday!

Guud Bowls is one of our go-tos on those nights where comfort food is called for, but the idea of cooking is too much. Best of all, this deliveryonly restaurant prices most of its meals at $15 or under (dishes rotate by the week). Many of their eats are plantbased, so it’s also a great pick if you’re dining with dietary restrictions.

With most options ringing up at under $15, you get plenty of bang for your buck at Hokkai Ramen and Sushi. The flavors are top-quality, the portions are generous, and the sushi is always fresh. If seafood isn’t your style, try the Pork Katsu Don ($14.95) if you’re feeling indulgent, or spring for the Vegetarian Ramen ($13.95) for a meatless option that doesn’t skimp on flavor.

Guud Bowls

Simple Teriyaki Bowl

MADE TO SHARE

The Anacortes-based food truck Harbin Dumplings makes an idyllic lunch date for couples. All of their takeout lunch options are exactly $15, but are large enough to be split between two (or more) people. $15 gets you a dozen dumplings or potstickers, or three meat pies, or even a double serving of fried noodles or pork noodle soup.

Ethiopian food is meant to be shared, which is one of the (many) reasons why we love meals at Ambo Ethiopian Cuisine. Dishes come served over a bread of spongy injera, a fermented Ethiopian flatbread, and full-sized portions are large enough to easily be split between two. We recommend an order of the Yemisir Wat ($12), a fragrant spiced green lentil stew, as a vegetarian option. There's also the delicious Alicha Wat ($14), or lamb stew, for those who don’t mind meat. Orders even include a vegetable side of your choosing!

$10–15

MADE TO SHARE

Of course, when it comes to shareable plates, one dish reigns supreme: the almighty cheese board. Temple Bar will whip one up for just $15, and their version features a selection of three “select artisanal” cheeses plus baguette and accouterments. (Additional pro tip: If you stop in during Happy Hour, you can get a cheese plate plus an entire bottle of wine for just $20 total.)

Five Low-Cost Libations

Happy Hour

Favorite: Beer

$3 Coastal Pilsners at Aslan Depot (Mondays from 2–5 p.m.)

Happy Hour Favorite: Wine

$5 glasses of house red and white at B-Town Kitchen and Raw Bar (3–6 p.m. daily)

Happy Hour Favorite: Cocktails

$12 bartender’s choice cocktail at Lighthouse Bar & Grill (3–6 p.m. Tuesday-Friday, all day Monday)

Best All-Day Beer Deal

$5 for Shiner Bock and Skagit Pilsner on draft at Jack’s BBQ

Best All-Day Wine Deal

$6 house wine at Fireside Martini & Wine Bar

HARBIN DUMPLINGS

First and foremost, go ahead and introduce yourselves!

I [Rick Ellis] am the co-owner and very lucky husband of Shuli Ellis who is the real star of the show. Shuli provided input for these answers and I translated for her.

What’s the backstory for Harbin Dumplings?

The origins of Harbin Dumplings go all the way back to Harbin, China in 2001 where Chef Shuli purchased one of many small restaurant cubicles in Heilongjiang University's very huge student cafeteria. What a place! 30,000 university residents scrunched into an area of about 18 city blocks. And when those students are hungry for lunch, one had better watch out for the stampede!

Back in that time Chef Shuli's culinary specialty wasn’t dumplings. It was local side dishes served with rice (which most Americans would also find very interesting). She only cooked her dumplings and potstickers for friends and family on special occasions. But now Shuli's dumplings are for you!

When Shuli first obtained her U.S. work permit in 2013, she tried working in a couple of restaurants. Her skills were wasted as a mere prep cook and nobody gave her the opportunity to advance. The solution was simple: One way or the other, Shuli needed her own restaurant. Thus began our big adventure.

What is the significance of Chef Shuli’s dumplings?

Making dumplings over the holidays is a centuries old familytradition very much like how Thanksgiving is here in America. It's a lot of work but it's also a lot of fun. The whole

family, including kids, form an assembly line around the table. Everyone helps out in some way. Somebody mixes the dough and somebody shapes it and somebody prepares the filling. The hardest of the family jobs is rolling out the small pieces of dough into flat circles (the dumpling shells). Shuli has been practicing the art since she was 13.

Given your somewhat unique location at Cap Sante Marina in Anacortes, how would you describe your clientele?

Most of our clientele are nearby residents who have never before enjoyed authentic Chinese dumplings and potstickers that were made from scratch (instead of the common ones that are typically served out of a frozen bag from a big box store). We feel a lot of joy watching the “wow!” expressions on their faces. We entertain the nearby yacht owners as well, some of whom have traveled from very far away. Many folks come over from Seattle or Bellingham partly for tourism and partly to experience what Harbin Dumplings is all about.

What are some of your personal favorite items on the menu?

We make our portions large enough to stuff one average adult or provide enough for two people to snack on. Dumplings are traditionally meant to be feasted upon. Our pan-fried pot stickers are bursting with flavor and that is what I usually covet. They are richer in calories, however, so I usually order the dumplings. I pour a large spoonful of our pure unblended house-made cayenne pepper oil on top, which is extremely spicy but also free of sodium (and that is available to you as a special request only, use caution!).

SPOTLIGHT ON SHULI AND RICK ELLIS

BEST BANG FOR YOUR BUCK

IF YOU HAVE a little bit more to spend on your meal but want to taste every penny’s worth, there are plenty of options around that pack in the value! The Fork at Agate Bay has some incredible options for hearty lunches. Their Po’ Boy sandwiches come with hand-cut fries and sell for $20 dollars each! Pick from the Shrimp, Corned Beef, or Andouille Po’ Boys (I’d go for the corned beef, since it comes with Swiss cheese!), or maybe sidestep to the Baked Ziti ($16), a plateful of tempting pasta made with spring vegetables and Cajun creamed corn.

Nothing fills you up like a German meal, so you can’t go wrong at Herb Niemann’s Steak & Schnitzel House when you’re feeling hungry. Their bar menu offers some great dishes to hit the spot for only $20, you can order their Niemann’s Steak Burger, a ¾-pound ground chuck burger with veg, served with french fries! Like it a bit more juicy? Order it as a Steak Burger Dip to get it on a toasted hoagie with au jus. Or, for a meal that will make you crave a stein of ale to wash it down with, try their Brat & Sauerkraut ($20), housemade bratwurst with sauerkraut and German potatoes.

Although you can build your order from the ground up at Drayton Harbor Oyster Company, with individual oysters starting at $2.75,

Fork at Agate Bay Po’ Boy Sandwiches

you can also opt to keep things simple by ordering the Fry Basket ($17.50). It comes with your choice of deep fried oysters, cod, or shrimp, with french fries, coleslaw, sauce, and a flour tortilla. They farm their own oysters up there in Blaine, and they’re proud of having gone from a small communitysupported aquaculture farm to a bustling community-focused oyster bar.

Bellingham Cider Company has value-packed options for everyone in your party. Their Red Lentil Quinoa Sandwich ($18) is vegetarian, and with a few tweaks can be gluten free and (call and ask if it can be vegan). It comes stacked with red lentil, garbanzo, quinoa, sweet potato, alfalfa, and tomato, with tzatziki and spices to taste! For meat appreciators, they manage to bring a Dry Aged Burger to the table, made with Washington-raised, dry-aged brisket and top sirloin for only $20. Want a home-cooked style meal in a romantic setting? Visit The Black Cat in Fairhaven. The Gouda Chicken ($25) off their dinner menu comes with tender chicken breast with gouda pesto topped with cream, parmesan, and tomato. The plate comes complete with sides of garlic mashed potatoes and brussels sprouts. For another meal that’s as comforting as it is filling, try their Grilled Cheese & Creamy Tomato Soup ($15) at lunchtime.

Bellingham Cider Company

Dry Aged Burger

Courtesy of Bellingham Cider Company

If you can eat breakfast for every meal, The Calico Cupboard has got you covered with their all-day breakfast! Their omelet and scramble options mostly hover around $16–19 dollars, and present a full plate of three farm-fresh eggs with various mix-ins, local country potatoes, or freshfruit, and whole-grain toast. Their Pesto Focaccia Scramble even comes with delectable chunks of rosemary and red-pepper focaccia bread cooked in with tomatoes, baby spinach, feta cheese, and basil pesto for an extra-filling dish.

Those of us who’ve enjoyed hibachi before will know that it’s a meal and a half. For $22 at Kyoto Japanese Steakhouse, you can have a full course of miso soup, salad, steamed rice, hibachi

vegetables, and noodles! For just three more bucks, add in chicken for protein. Their bento specials are also a great way to pack in the value, as you get miso soup, gyoza, salad, rice, and a sushi roll or entree of your choice for just about $20.

One doesn’t walk away from an evening at Mambo Italiano Cafe in Fairhaven hungry, it simply doesn’t happen. Most of their delicious pasta dishes hover around the $20 mark, and between the richness of the food and the large serving sizes, you’ll never go wanting. Take it from us, if you can’t finish your Fettuccine con Pollo with Gorgonzola Cream ($22) at the restaurant, it makes excellent leftovers the next day.

Mambo Italiano Cafe Fettuccine Con Pollo with Gorgonzola Cream

HERB NIEMANN’S

STEAK & SCHNITZEL HOUSE

SPOTLIGHT

ON ANGEL GOERING

HERB NIEMANN’S STEAK & Schnitzel House is located in Everson and is owned and operated by Angel and Matt Goering. Angel was kind enough to answer some questions for us.

Is there a story behind the Niemann family starting the restaurant?

Herb and Jack [Niemann] were originally from Germany, where they both attended culinary school. They decided to migrate here with their sister. They opened restaurants in Canada and then started opening them separately in Washington.

Herb took [the Everson location] over from Jack in 2005. Jack started it 10 years prior to that, in 1995. Looks like we are coming up on 30 years!

When and how did you take over from the Niemann family?

We took over almost seven years ago. I have been here forever [Angel worked at Herb Niemann’s prior to purchasing the business]. My dad owned a steakhouse in Kansas, so I was familiar with working in one. When he passed away, he left me just enough money to buy it from Herbie.

What do you love about the “old country” German atmosphere of the restaurant?

I love the white lace tablecloths, the chandeliers, the German steins, and other items from there that are tucked

in the corners. I love how dark and cozy it is with the candles lit, and how beautiful it is at Christmas time when the Christmas decor is up. Much of it is from Germany.

Head Chef John Vance has been with you for over 15 years. How does he contribute to the success of Herb Niemann’s?

John is amazing. Just flat amazing. He can put out 250 dinners on a Saturday night, and the only complaint will be the wait time. He’s a wizard on the grill and the fastest meat cutter I have ever seen. And he’s so kind. He started here one week after I did, so we have a great understanding and respect for one another, since he runs the back of the house and I run the front of the house.

You have a big focus on hand-crafting your drinks, house-making your bratwurst, using your own steak trimmings in the meatloaf. Do you have a philosophy about this?

At the end of the day we strive for zero food waste. Every ingredient we use has multiple applications. Our salmon trim goes in chowder, pork trim to brats, steak trim to hamburger and goulash.

Can you tell us about some of your favorite things on the menu?

My favorite thing is the spaetzle dishes. I’m part French, so this girl cannot pass

up a great cream sauce! Our steaks are gorgeous. They are all aged 28+ days and hand cut by John and Ed, our sous chef. We get our beef from MacDonald Meat out of Seattle, and it’s all Nebraska Herford.

Anything else you’d like to shine a light on about your business for our readers?

We have always been an active member of our community. We try to support as many North County fundraisers and auctions as possible. We have hosted our own fundraisers for flood victims, injured officers, et cetera. It's not always easy for restaurants, especially now with profit margins so tight due to the economy. It’s really important for people to continue to support their local restaurants as much as they are able, so we can continue to support each other!

ALL-DAY EATS CHALLENGE: 3 MEALS WITH $30

WE CHALLENGED THREE Bellingham

Alive staff members (Cocoa, Jenn, and Kristen) to eat three meals breakfast, lunch, and dinner with just $30 to spare. Here’s what they came up with:

Cocoa Laney (Editor in Chief)

Downtown Bellingham

It turns out that eating on the cheap doesn’t require much deviation from my usual routine. The Bagelry is already my weekend standby, so I kicked off the challenge with a Rosemary Salt Bagel with Garlic Feta Dill Cream Cheese, with a drip coffee to boot ($7).

I’m also posted up with a laptop or book at Caffe Adagio on a near-daily basis, often with a

bowl of the Soup of the Day ($5). (My favorite soup? It’s a toss-up between the harvest squash medley and the cream of broccoli). I also can never pass up a side of Focaccia ($3.75), and if it wasn’t for the tight budget, let’s be honest I’d also be having (even more) coffee.

For dinner, I chose my go-to at Ambo Ethiopian Cuisine: a half portion of Yemisir Wat ($8.50), or spiced green lentils, paired with a side of cabbage stew. The best part is scooping up each bite with a handful of spongy, tangy injera bread.

Last but not least, those who know me know that I have a weakness for chocolate. You can bet that I’ll be swinging by Pure Bliss on my way home for a Mini Cupcake ($2.50) to finish off the day on a sweet note.

Greene's Corner Slider and Fries

Kristen Boehm (Editorial Coordinator) Greater Bellingham

My first stop of the day, almost every single day, is at Cool Beans Coffee. I rolled through their drivethrough for my iced americano with vanilla and oat milk, which is the best use of $3.50 I can think of.

Because I was unwilling to compromise my coffee, my breakfast had to be pretty low-key. I headed over to Diamond Jim’s Grill for a Pancake Short Stack ($5.50) and enjoyed my two flapjacks with butter and syrup.

For lunch I stopped by Greene’s Corner and had their special, the Rosemary Lamb Slider with a side of fries ($7). Even being slider-sized, the meal was scrumptious and satisfying! Although their specials do change, their prices are always good.

Dinner was a small bowl of Round Steak Pho ($12.85) from Pho Ly. There’s nothing like hot broth, chewy noodles, beef, and all the pho fixings for a hearty supper.

Jenn Miranda (Office Manager)

Lynden, Blaine, and Ferndale

I started my day off at Rooted by the Bay with their signature Texas-style Kolaches (two for $6) and an americano ($3). Rooted is a go-to spot up north for a quick and reasonable breakfast, with stunning bay views and a cute local gift shop for perusing.

I had a regular favorite of mine for lunch, choosing a large bowl of authentic and filling Hot and Sour Soup with an Egg Roll ($6.95/$2.95) at Kowloon Inn in Ferndale.

For dinner I took a drive out to Lynden, where I took some advice from a coworker and gave Underground Burger a try! I chose their namesake, The Underground ($8.99), a juicy burger on a brioche bun with all the traditional fixings served with crispy, lightly seasoned waffle fries.

Six Sweet Treats

IF IT’S ICE cream that you crave, you can get a scoop for just $3.60 at Mallard Ice Cream in Downtown Bellingham. Their creative flavors are always revolving, but if you can’t decide, there’s no going wrong with their dairy-free chocolate coconut.

People have strong opinions about donuts and if you like yours simple, fresh, and cheap (in price, not taste), then you need to pay a visit to Lafeen’s Family Pride Donuts. Options range from classic glazed donuts to bear claws and more, but their prices average around $2–$3 per pastry.

Ashuri Baklava + Cafe is a must-try when it comes to Turkish treats. Their baklavas hover around $3 and are rich enough to satisfy any sweet tooth, but our favorite bite is the decadent, nutty helva (a fudge-like treat made from tahini).

Maple.Bar is the new go-to spot for coffee in the Cordata neighborhood, and they’re all about keeping their menu sweet and simple. Start your morning right with a single donut for just $1.50, or four for $6.

The Almond Tart at Lynden Dutch Bakery is kind of like having a miniature pie all to yourself (for just $4.50!). If flaky 4-inch pastry crust alone isn’t enough to tempt you, the house-made almond filling and creamy Dutch icing swirl certainly will.

Barb’s Pies is your one-stop-shop for affordable sweet treats in Ferndale, with goodies ranging from Toffee Bars ($3.69) to Hand Pies ($3.79) and even ginormous Cinnamon Rolls ($5.25) that are more than substantial enough to split between multiple people.

Rooted by the Bay Texas Style Kolaches

Ashuri Baklava + Cafe Baklava

Your Guide to Pacific Northwest Golf

With our temperate weather and stunning scenery, it’s no surprise that the Pacific Northwest is a destination for golf. Our region has courses to suit every kind of player, whether you’re a seasoned pro or an amateur at the tees. Stick to Washington or venture out further to discover what else the PNW has to offer however you choose to adventure, we’re here to help you find the very best spots for hitting the links.

In addition to our daily menu, 9 Restaurant is proud to bring you a vast selection of specialty sandwiches, which never stick around long due to high demand. Our Slow Smoked Brisket Sandwich, Hot Italian, and Smoked Chicken Apple Gouda (pictured here) are just the tip of this delicious iceberg. Come check out our huge selection of spirits and our wine store.

Overlooking majestic views of the Northern Cascades

Explore Shuksan’s 6,737 yard course that varies over 100 feet in elevation combining breathtaking views with challenge and variety for golfers of all abilities. Along your journey, find the meandering Ten Mile Creek with sweeping views of the northern cascades and 18 distinct landscapes to view throughout your round of golf.

Whether you come to play, compete, or learn, see why Shuksan Golf Club stands out amongst the crowd.

Check out the new southern inspired farm to table restaurant and bar, The Bistro At Shuksan. 1500 E Axton Road, Bellingham www.shuksangolf.com

POV

Photo by Cocoa Laney

Centuriesold Timber Inspires Bellingham Home Design

Skagit Valley Slabhaus

WRITTEN BY TINA L. KIES

PHOTOGRAPHED BY DUSTIN CRUM PHOTOGRAPHY

OFTENTIMES, THE JUXTAPOSITION between two opposites can create a result so masterful that the differences seem to fade. For this 3,395-squarefoot, 3-bedroom, 2.5-bath new home construction project in Bellingham, the outdoors was brought in and man befriended nature, marrying opposition and creating a design that was not only aesthetically remarkable but a design that told a story.

Situated on nearly an acre of land at the top of Yew Street, this design intentionally highlights the homeowner’s love for the Pacific Northwest. Natural elements of rock, metal, and wood are all prevalent influences, creating a space that is connected to its surroundings. The property itself was originally home to a variety of towering old growth trees, the majority of which were succumbing to disease and decay. Out of necessity, they were removed prior to groundbreaking.

For homeowners Karl and Katherine Larsen, long-time Whatcom County residents and business owners, the decision to incorporate these timbers into the design regardless of their damage seemed like a natural choice.

“For safety reasons, we knew the trees had to be removed,” notes Karl. “But we were struggling with the idea of cutting down 200-year-old trees and not finding a way to repurpose them somehow.”

Once the trees were fallen, it was a matter of finding the right person to

mill the logs: an expert in old growth timbers who would understand and respect the intricacies of the grain and how to maximize each cut.

Commissioned for the job was Tony Hawes, owner of Skagit Valley Slabhaus in Mount Vernon, seasoned sawyer and expert in old growth lumber.

The couple had four mature Douglas fir trees on the property that were removed. In addition, they had salvaged equally aged Northwest maple and red cedar logs from a former neighbor on Samish Island who had dropped the trees and was going to use the logs as firewood.

“There’s something incredibly powerful about recycling and breathing new life into old growth wood,” adds Hawes. “If my purpose is nothing else, it is to highlight the beauty of old growth species and create a bridge through my work so that multiple generations can experience these trees before they don’t exist anymore. I like to call what I do tree-cycling; giving new purpose in its simplest form to old growth trees that are considered unusable in a manner that is efficient and elegant.”

The resulting design speaks for itself. The salvaged maple was milled in a tongue and groove fashion and

incorporated as flooring throughout the home, while the cedar trees were milled for traditional exterior siding accents. Utilizing each of the four fir trees removed from the property, the design boasts solid fir structural posts and exposed beams throughout the floorplan. The extraordinary beams, each nearly 20 feet in length, are pronounced in a manner that is rustic yet modern, and between each beam are knotty pine planks that offer a continuation of nature from floor to ceiling. The design invites the outdoors in and lends a nod and a bit of homage to the land on which it resides.

Additional use of the centuries-old timbers can be found throughout the home design. The living room fireplace, built using rock transported down from Whistler, Canada, features a live edge mantle made from the maple. Another rough cut and planed slab of maple awaits its future life as a dining room table in the couple’s detached shop. Both items were milled by Hawes at the time of construction.

“The structural superiority and durability of old growth timbers is ideal for building projects,” concludes Hawes. “The Larsens had a vision for what they wanted their home to represent. It

was a feeling more than an aesthetic. Yes, the trees and how they elevate the design are unmatched, but the vision the Larsens had and connection and respect for nature is what made this project unforgettable to me.”

Every day, the home tells its story to anyone willing to listen. 

Design: Paul Taylor Homes and Grand Myers Design Inc.

Initial Millwork: Tony Hawes, Skagit Valley Slabhaus

15573 Beaver Marsh Rd., Ste. B, Mount Vernon, 360.789.1263, skagitslabs.com

Kindness As a Core Value: Creating the Road at Governors Point

Instinct Builders

WRITTEN BY NICOLE KIMBERLING PHOTOGRAPHED BY COCOA LANEY

JUST SOUTH OF Bellingham, on a steep ridge on the 125-acre peninsula at Governors Point, a crew is building “arguably the most beautiful road in North America.” As the peninsula is surrounded on three sides by the sea you might think that the black and white concrete undulating pattern of the road is designed to be suggestive of waveforms, but they aren’t. Rather, when creating the molds, the project’s architect, Omer Arbel, and Site Owner Randy Bishop instructed the Instinct Builders team to “let the material do what it wants to do.” The resulting pattern is as complex and free as the nature that surrounds it.

And, yes, it is beautiful.

Most Bellingham residents already know about Bishop’s now-legendary decision to build only 16 houses on the natural haven of Governors Point while donating the remaining 98 acres to the Whatcom Land Trust. And they know that the public will have access to the trails and pier there once the project is built. But who is actually making this rugged parcel land both accessible and beautiful? What builder is willing to comply with an instruction that is as terrifying as it is magical? And with a project on a scale so big that it was nominated for World Architecture Festival Lisbon Future Project of the Year?

Jason Wheeler of Instinct Builders describes his upbringing on his grandfather’s working farm in Oregon as, “harsh and without pity.” As an adult he worked for a decade as a mountaineering guide, assisting clients to challenge themselves against nature all over the world, and it’s where he first developed his ethos of kindness as a core value.

“In the mountains people were requesting that we take them into dangerous and extreme situations, and there I was able to witness the rawness and vulnerability of being a human being. It’s there, in that state of rawness, that I saw the true power of kindness,” says Wheeler.

After spending 320 days in a sleeping bag in one year, Wheeler decided he was “ready to come down from the high mountains into the fertile valleys and participate in civilization.” He apprenticed as a carpenter and eight years later found himself going back out into nature, on a different kind of expedition, battling the elements on a ridgeline far from any amenities to build a road in a year with far belowaverage temperatures and record rainfall.

“I asked myself, how do you get someone to want to show up and offer their craft with quality, integrity, and consistency? If those characteristics are what you want in your project you can’t just pay someone to do it. They have to want to do it, especially when the environment is harsh,” he muses.

Even though he’s sitting in a coffee shop in front of a fire, when Wheeler speaks, his eyes are focused far away as if gazing on some majestic vista.

“And the way to draw someone into those situations as a guide, or in this case to build a road, is if they know that no matter what happens that they will be treated with kindness,” he says. “People will innately want to be a part of something that is successful. What I learned is success can also arise from a state of trust, rather than a state of fear, if I’m able to challenge my own fear of not being met in turn and extend kindness first.”

Now that the road is complete the second phase of building can begin, bringing the public one step closer to being able to enjoy the majestic sea views, towering forest, and, arguably, the most beautiful road in North America.

Looking toward the project’s future, Wheeler says, “I’m excited for the time when I can invite you to walk this road, these trails, this land and feel the kindness with which it is held. And I’m thankful to Bellingham for being socially accessible. And for being the right size for someone like me to make an impact.” Bellingham, instinctbuilders.com

To learn more about the development of Governors Point, visit governorspoint.org. 

POV on an ADU

WRITTEN BY LEAH FOSTER PHOTOS COURTESY OF [BUNDLE] DESIGN STUDIO

OVER THE LAST few years, my housing needs have changed dramatically. We went from a family of two in a 600-square-foot apartment, to a family of four with quickly growing kids. At the same time, my sister married and had a baby, and my mom lost a husband.

None of us are in the homes we need and we all want to live closer to one another. We joke about starting a commune, but the reality is we want a community. We want to live near each other so we can help one another with childcare, share household goods like lawnmowers and drills, and carpool to Bells games. Unfortunately, the way things currently are, this is harder to do than you might think.

Enter the accessory dwelling unit (ADU). Many people are familiar with the concept of an ADU, but few people I talk to really understand what they are or how to go about building one. I sat down with Kelcy King, Bellingham’s only real estate agent with the ADU Specialist designation, to learn more about what an ADU entails and why they are so perfect for families like my own.

According to King, an ADU can range from a fully detached home built on your property to an attached home to a suite over your garage. However, all ADUs must meet certain criteria such as completely separate living spaces and full access to all utilities such as water main shut-off and electrical panels. The biggest challenges with building an ADU are the complicated permitting processes and financial barriers. An ADU still needs all the infrastructure of a fullsized home, but the cost is incurred for a much smaller space. Currently, ordinances are being rewritten to relax the permitting process in the City of Bellingham, but the process will still be labor intensive and costly.

So why do it? An ADU is the perfect solution to a massive shortage of what King refers to as “middle housing.” Examples of middle housing include townhouses, duplex and triplexes, or ADUs housing that is affordable to service industry workers, teachers, firefighters, and the like, many of whom have been priced out of the current housing market for quite some time. This housing shortage is impacting the business community as people move elsewhere for housing.

Another great reason to build, and one that resonates deeply with me, is to be closer to family or to have a community. According to Dan Welch, principal at [bundle] design studio, [bundle] has done more than a dozen ADUs in the Bellingham area and have several more in the works, the majority of which are being built for intergenerational family living.

Our parents no longer need 2,400 square feet, but cannot justify selling their homes to buy one a fraction of the size for what likely amounts to an even trade financially. We don’t need single-family homes with expansive yards and fencing all the way around. We ought to pool our resources, help our parents to age in place in comfort, and live closer while maintaining our separate spaces.

Ready to get started? Reach out to Kelcy King, Earth Advantage Broker and ADU Specialist at rideonrealestate. com or Dan Welch at bundledesignstudio.com. Just curious to learn more? The Whatcom Housing Alliance has put together an ADU Handbook with everything from basic information to costs and budgeting. 

Kent's has been serving our community for over 35 Kent's has been serving community for over 35 years We are proud to provide Whatcom County with years. We are proud provide Whatcom County with over 5 acres of beautiful trees, shrubs, native, and edible over 5 acres of beautiful trees, shrubs, native, and edible plants Our expert staff can help you with all your needs plants Our expert staff can help you with your needs including plant design delivery and installation Stop by including plant design delivery and installation Stop by and experience the beaty of Kent's Garden & Nursery. and experience the beaty of Kent's Garden & Nursery

5428 Northwest Road, Bellingham, WA 98226 (360) 384-4433

kentsgardenandnursery.com

Esary Roofing & Siding has been helping homeowners and contractors with their roofing and siding investments for 56 years.

Tools to Elevate Your Cheese Game

WRITTEN BY KRISTEN BOEHM

DON’T BE INTIMIDATED by that 36-month aged Netherlands gouda! There’s a whole world of sophisticated cheeses out there that might seem tricky to get a handle on, but having the right tools for the job makes all the difference. We’ve gathered several suggestions for aspiring cheese aficionados to master any bloomy rind or cave-aged cheese that crosses your path.

1

Cheese: A Connoisseur’s Guide to the World’s Best by Max McCalman and David Gibbons

Village Books, $35 1200 11th St., Bellingham, 360.671.2626, villagebooks.com

2

Myrtlewood Cheese Slicer Mychals Myrtle, $55 mychalsmyrtle.com

3

Cheese Storage Paper Formaticum, $9 formaticum.com

4

Handheld Cheese Slicer and Spreader Watkins Forge, $48 etsy.com/shop/WatkinsForge

5

Boska Cheese Knives

Whole Foods Market, $10 each 1030 Lakeway Dr., Bellingham, 360.714.6820, wholefoodsmarket.com

Full

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Photo by Dean Davidson

Grown-up Grilled Cheese

WRITTEN BY COCOA LANEY PHOTOGRAPHED BY DEAN DAVIDSON

LET’S MAKE ONE thing clear: No one is ever too old for an old-fashioned grilled cheese. But when we say “grilled cheese,” we’re not necessarily talking about your mom’s Kraft singles and Wonder Bread. If you ask us, a memorable grilled cheese adheres to these three requirements:

• The grilled cheese should be made with straightforward ingredients (while still allowing room for creativity).

• The grilled cheese should be quick enough to prepare on a regular weeknight. (Sauteing veggies is fine, but who has time to caramelize onions for a sandwich?!)

• In addition to being indulgent, the grilled cheese should be comforting above all.

Whatcom and Skagit counties are a haven for dairy farmers, and as such, it should come as no surprise that we have plenty of local cheeses to choose from. Making a jazzed-up version of this classic comfort food gives you a great excuse to sample a few (or a lot) of them.

To kickstart your creativity, we’ve come up with a few grown-up grilled cheeses made with our favorite local ingredients. These are templates, not exact recipes, so feel free to personalize each sandwich according to your tastes. Cheese is sacred. Measure it with your heart. Now, let’s get grilling!

3 Generations, Anacortes, 3generationsjam.com

Appel Farms, 6605 Northwest Dr., Ferndale, 360.312.1431, appelcheese.com

Avenue Bread, Multiple locations, avenuebread.com

Breadfarm, 5766 Cains Ct., Bow, 360.766.4065, breadfarm.com

Calypso Kitchen, Bellingham, calypso.kitchen

Ferndale Farmstead, 2780 Aldergrove Rd., Ferndale, 360.255.7062, ferndalefarmstead.com

Golden Glen Creamery, 15014 Field Rd., Bow, 360.766.6455, goldenglencreamery.com

Harmony Fields, 7465 Thomas Rd., Bow, 360.941.8196, harmonyfields.com

Rufous Bakery, Bellingham, rufousbakery.square.site

Slough Food, 5766 Cains Ct., Ste. B, Bow, 360.766.4458, sloughfood.com

Twin Sisters Creamery, 6202 Portal Way, Ferndale, 360.656.5240, twinsisterscreamery.com

Water Tank Bakery, 11777 Water Tank Rd., Ste. C, Burlington, 360.757.2253, watertankbakery.com

Props courtesy of the Bellingham Studio. 119 N. Commercial St., Ste. 760, Bellingham, thebellinghamstudio.com

Italian-style Focaccia

The starring cheeses: Ferndale Farmstead Scamorza and Ferndale Farmstead Daniel’s Artisan Reserve

The bread: Avenue Bread Focaccia

The supporting cast: prosciutto from Slough Food, chopped sun-dried tomatoes, sliced cremini mushrooms, olive oil

Saute mushrooms in olive oil with salt and pepper. Once the mushrooms are sweated, add in minced garlic and salt. Deglaze with a touch of balsamic vinegar once garlic is fragrant.

Layer cheese, prosciutto, mushrooms, and sun-dried tomatoes onto sliced focaccia bread. Close the sandwich and brush outside of focaccia bread with olive oil. Finally, grill to golden perfection.

Garlic-Dill Cheddar, Pesto, and Tomato

The starring cheeses: Golden Glen Creamery Dill and Garlic Medium Cheddar and Ferndale Farmstead Provolone

The bread: Avenue Bread Rosemary Bread

The supporting cast: dill-parsley pesto, freshly sliced tomato

Make the pesto by combining ½ bunch parsley, 1 cup arugula, and ½ cup fresh dill fronds in a food processor. Add the juice and zest of half a lemon, ¼ cup walnuts, ¼ cup grated parmesan cheese, salt and pepper to taste, and a healthy glug of olive oil (roughly ¼ cup), and blend.

Spread mixture over bread, then top with tomato slices and sliced cheeses. Close the sandwich, evenly butter it, and toast until melty.

Bacon, Blue Cheese, and Fig Jam

The starring cheeses: Twin Sisters Creamery Whatcom Blue and Twin Sisters Farmhouse

The bread: Water Tank Bakery Skagit Wheat Batard Bread

The supporting cast: Bacon slices, 3 Generations Fig Jam

Begin by frying up some bacon, and once finished, reserve the grease and allow it to cool until solidified. In the meantime, layer Skagit Wheat Batard bread with a thick layer of jam, some Whatcom Blue, some Farmhouse Cheese (for added mellowness), and bacon slices.

Close the sandwich and spread either butter or bacon grease evenly on both sides of the bread. Grill, then enjoy!

Mediterranean Farmhouse + Feta

The starring cheeses: Harmony Fields Fleecemaker Feta-style Cheese and Twin Sisters Creamery Farmhouse Cheese

The bread: Breadfarm Ciabatta

The supporting cast: Sun-dried tomatoes, sauteed greens, Kalamata olives

For this Greek-inspired grilled cheese, start by sauteing onions in olive oil with a bit of salt and red pepper flakes. Once onions are translucent, add in garlic. Saute until fragrant, then wilt in the spinach and adjust salt if needed.

Layer your bread with farmhouse cheese slices, sliced olives, sun dried tomatoes, a generous crumble of feta, and sauteed spinach and onions. Close the sandwich, then brush the exterior of your ciabatta with olive oil and grill until the cheese is melted.

Mustard, Apple, and Quick-pickled Red Onion

The starring cheeses: Twin Sisters Creamery

Mustard Seed Farmhouse Cheese and Appel

Farms Gouda

The bread: Rufous Bakery Sprouted Rye Bread

The supporting cast: Fuji apple, grainy Dijon mustard, arugula, thinly sliced red onions

To make this rustic sandwich, prep the quickpickled onions ahead of time. Start by thinly slicing a red onion, then add slices into a Mason jar. Next, put one cup of white vinegar and one cup of water into a saucepan. Add a tablespoon or so of sweetener, 1.5 teaspoons of salt, and any pickling spices you might have on hand (we recommend whole spices like black peppercorns and mustard seeds). Bring brine to a boil and, once slightly cooled, pour into the Mason jar with red onions. Allow onions to sit for a few minutes, but ideally overnight. Onions will keep for several weeks in the fridge.

Next, spread a layer of grainy Dijon mustard on one slice of Sprouted Rye Bread from Rufous Bakery. Top with onions (reserving any leftovers for future sandwiches), sliced Fuji apples, your two cheeses, and a handful of arugula. Finally, close the sandwich, butter your bread, and grill!

Paneer and Peppers

The starring cheeses: Appel Farms Paneer and Appel Farms

Cumin Gouda

The bread: Avenue Bread Rustic Wheat

The supporting cast: Sauteed onions and peppers, Calypso Kitchen Green Seasoning Sauce (can substitute with cilantro chutney), ghee

This sandwich stars paneer, which is sliced and pan-fried in ghee until golden and slightly crispy on both sides. Set aside and saute 2 cloves minced garlic, ½ inch minced ginger, and minced green chili in oil (ghee is preferable but other neutral oils will work fine). Once fragrant, add half a diced onion, a sliced green pepper, salt, cracked black pepper, and a dash of cumin. Saute until cooked.

Take a slice of bread and layer on Green Seasoning Sauce, a handful of grated mozzarella, sauteed veggies, and sliced paneer. Top with another slice of bread and cook the sandwich in more ghee on both sides until the mozzarella is melty and bread is toasted.

Balsamic Apricot and Basil

The starring cheeses: Twin Sisters Creamery Farmhouse Cheese and Twin Sisters Creamery Fior di Latte

The bread: Breadfarm Monster Sandwich White Bread

The supporting cast: Fresh apricot, fresh basil, 3 Generations Apricot

Balsamic Jam, balsamic glaze (optional)

Begin by spreading apricot jam onto a slice of Monster Sandwich White Bread, then add slices of farmhouse cheese, sliced apricot, fresh basil, and a healthy hunk of fior di latte (which is Twin Sisters’ take on mozzarella). Top with the additional slice of bread, butter both sides, and grill; once finished and plated, add a drizzle of balsamic glaze if desired. 

Living the Dream: Tamales, Brews, and Community

Frelard Tamales and El Sueñito Brewing Company

WRITTEN BY KRISTEN BOEHM | PHOTOGRAPHED BY DEAN DAVIDSON

zingy the meat was. A thick layer of monterey jack provided a deliciously melty counterpart to the savory pork. It was served with mild green salsa, pickled veggies, and striped with crema.

Alongside my meal I had the Alemania Kolsch-style ale ($7), a smooth, balanced brew with a hint of citrusy sweet acidity and a lingering toasty back-end. El Sueñito’s opening portfolio of brews also featured an IPA, an American pale ale, a witbier, and a blonde ale. The brewery is a natural progression of Ramey’s passion for craft and home-brew beer, a way to grow business and chase a dream at once. They recently released their Alebrijes Mexican Lager, and hope to produce more lagers and light ales as they grow while maintaining a diverse selection. Ramey, who is the Head Brewer at El Sueñito, also wants to start focusing on pulling in flavors from the kitchen, like their Horchata Milk Stout collaboration with Kulshan last year.

FRELARD TAMALES BEGAN in 2015 at pop-ups and markets, then opened a walk-up window in 2018, sharing authentic Mexican meals with hungry Seattle crowds. Now, Owners Osbaldo Hernandez and Dennis Ramey are continuing their journey in Bellingham. Their new place in Sunnyland is the first sit-down location of Frelard Tamales, as well as the taproom and brewery for their new craft beer business, El Sueñito Brewing Company.

Husbands Hernandez and Ramey threw a truly grand opening weekend for their new venture in February 2023. The days-long party attracted over 1,900 folks to try their ½-pound tamales and the first batch of Sueñito brews. Ever since, they’ve been blown away by the demand.

“We thought we were going to be busy, but we didn’t think we were going

to be this busy,” says Hernandez. “The amount of tamales we’re going through in Bellingham … is unreal.”

Frelard’s tamales are steamed inside corn husks, and are made of masa (maize dough) stuffed with fillings. Hernandez explained that tamales are a labor of love, taking five hours to make from scratch and an hour to steam for eating. Many of the ingredients that go into them are also slow-cooked foods, like chorizo. Frelard Tamales proudly cooks recipes provided by Hernandez’s mother, Evangelina Sahagun, so there’s no room for short-cuts.

I enjoyed this culinary craftsmanship when I tried the Chorizo and Cheese Tamale ($6.50). Inside the soft masa was their chorizo pork, made with Carlton Farms meat out of Oregon. The house-made chorizo sauce is chile guajillo based, with notes of vinegar and pepper, and I loved how moist and

Of course, El Sueñito and Frelard Tamales offer more than just beer and tamales. Their menu includes tacos, sides like refried beans and Mexican rice, tres leches cake (one of my favorite desserts of all time), tequila and mezcal cocktails, and house-made agua fresca. They also hope to build connections through community events, like a weekly running club (@suenitorunclub on Instagram) and a Pride event in June, and educate on Mexican culture with events for Cinco de Mayo and Dia de los Muertos.

“We feel very welcomed and very embraced by the community,” says Ramey. “When we opened that was a big mission statement for us, being a place for the community to come together, to experience Mexican culture and traditions, and to feel welcomed.”

“Being the first Mexican- and gay-owned brewery in Washington State, we will always be proud of our intersectional identities,” adds Hernandez. “We want to create a space for everyone in our community to gather and celebrate each other, including members of the queer and BIPOC community that might not have felt embraced by the beer industry before. We see you and we welcome you.” 1926 Humboldt St., Bellingham, elsuenitobrewing.com 

Farmstand Focused

Waxwing Farm

WRITTEN AND PHOTOGRAPHED BY JESSAMYN TUTTLE

PERCHED ON THE edge of Britt Slough in Mount Vernon, Waxwing Farm has become locally famous, as word of mouth and truly great produce has brought people from around Skagit Valley to shop.

Arielle Luckmann and Taylor Barker had both been working on farms for several years when they decided that with their combined skills they could have their own farm. A connection with Ray de Vries, owner of Ralph’s Greenhouse, led to them taking over a lease on a 4.5-acre property owned by Mount Vernon Christian School, and Waxwing Farm was born.

“The nice part is that it was already certified organic,” says Barker. “It’s really good land.”

They had always wanted to have a farmstand, and the new property was conveniently close to town, so they set up a roadside stand at the farm in addition to their CSA and their booth at the Everett Farmers Market. When the pandemic lockdown began in 2020 and the markets shut down, they focused on selling pre-ordered boxes of produce directly from the farm. Their stand was an easy way for otherwise housebound customers to get fresh vegetables, and it also became a social event for regulars. Now the farmstand is the bulk of Waxwing’s business (they also sell to the Skagit Valley Food Co-op in Mount Vernon).

“We’re farmstand-focused, it’s not an afterthought,” says Barker.

The farmstand is open every Wednesday starting in May through the end of the year, adding Saturdays in the summer, with pop-ups every other week or so through the winter depending on weather and crops. Customers can pay at the farmstand with cash or check, but regular shoppers have the option of Waxwing’s Farmstand CSA, which simply means you prepay a certain amount and then can buy whatever you like until the credit runs out.

Their focus is on growing a wide variety of crops designed to produce over a long season, but they also collaborate with a few other local producers to carry items like frozen meat from Mesman Farms, potatoes from First Cut Farm, strawberries from Pure Nelida, and cookies from Water Tank Bakery. They also continue deepening their own selection and quality.

“We try to rotate new interesting things in, where we can,” says Barker. “It keeps it interesting.”

Luckmann and Barker value the farmstand days for the chance to meet with customers in person. Having just one or two open days a week lets them build relationships with the

people buying their produce, but also gives them the rest of the week to focus on farming. It’s also more efficient since if a vegetable sells out in the stand they can just go pick more, and produce doesn’t get over-harvested and wasted.

Luckmann releases an email every week before the farmstand’s open days, listing the available products and suggesting recipes for certain crops, especially vegetables that many people might be less familiar with, like Swiss chard or celtuce. She has seen people gradually convert to seasonal eating, just from coming to the farmstand year round.

“It’s cool to see people get excited to eat vegetables,” she says. 16665 Britt Rd, Mount Vernon, 360.961.0744, waxwingfarmllc.com 

“We’re farmstand-focused, it’s not an afterthought.”

Taylor Barker

Arielle Luckmann and Taylor Barker

A21 Flatbread

Chef Rey Galang of Amendment 21

NOT SURE WHAT to serve at happy hour? Take a cue from the folks at Amendment 21, one of our favorite Bellingham cocktail bars, and give this Italian-inspired flatbread a try. It’s refined enough to impress dinner party guests, yet simple enough to whip up on a weeknight. The dish is also versatile: Toppings can be mixed and matched to your liking, and while the flatbread can certainly feed a crowd as an appetizer, it could also be enjoyed as an entree for one.

Meet the Chef

Born and raised in the Philippines, food was at the center of Chef Rey Galang’s celebrations, milestones, and connection to friends and family, and it was also his entry point to the United States. Starting as an apprentice at the Broadmoor Hotel in Colorado, he quickly developed a wide range of skills, including working in the kitchen at a large ski resort in Colorado to the sprawling Wynn Resort in Las Vegas. His family brought him to the Pacific Northwest, where he’s now demonstrating his capabilities as executive chef at Amendment 21.

Community and local are two ingredients that drive Galang. His passion is to bring people together over a great meal to forge memories while highlighting local farms and fresh ingredients and playing into the seasonality of flavors. Galang brings that same passion to Amendment 21 and will continue challenging himself with new and innovative ideas to surprise and delight guests. When he’s not in the kitchen creating something new, Rey can be found playing the great PNW with his two daughters and wife and hitting the bike trails.

Ingredients

1 whole wheat flatbread

2 tablespoons basil pesto

5 pieces roasted tomato wedges (about ½ cup)

4 pieces roasted artichokes (about a 7-ounce jar)

6 cloves roasted garlic

4 slices of mozzarella log

Balsamic glaze

Fleur de sel

Instructions

• Generously spread basil pesto on the flatbread.

Then, add artichokes, tomato wedges, and roasted garlic; place the mozzarella slices on top.

• Bake at 450 degrees for 4 minutes until golden brown.

Drizzle a balsamic glaze over the top and finish with fleur de sel.

• Prosciutto or grilled chicken may be added for extra yumminess! 

RECIPE AND PHOTO COURTESY OF AMENDMENT 21

Chef Rey Galang

DINING KEY

up to $9

$10–19

$20–29

. $30 or greater

Breakfast

Brunch

Lunch

Family-Friendly Takeout

Outdoor Seating Reservations

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. * Review provided by restaurant.

WHATCOM

11TH HOUR TEA & COFFEE BAR Tea, Coffee

833 N. State St., Bellingham

360.788.4229, 11thhourteaandcoffeebar.com

11th Hour Tea & Coffee Bar has an extensive menu of drinks around $3–5, with a variety of teas, golden milks, tea lattes, superfood lattes, and a full line of espresso items. The intimate space is cozy and encourages conversation between friends and strangers alike. The energy, menu, and location attract everyone from college students and families to healthminded folks.

ASHURI BAKLAVA AND CAFE

Turkish

103 Grand Ave., Bellingham

360.318.3030, ashuri.co

Ashuri Baklava and Cafe is introducing Bellingham residents to the traditional Turkish coffeehouse experience strong coffee, decadent pastries, and a place to enjoy good company. The owners, brothers Kristofer and Lukas Konutgan, were both born and raised in Istanbul, Turkey. They opened the shop as a way to create a space that felt a bit like home.

AVENUE BREAD & DELI Deli

1313 Railroad Ave., Bellingham

1135 11th St., Bellingham

2301 James St., Bellingham

444 Front St., Lynden

360.715.3354, avenuebread.com

With several convenient locations in Bellingham and a location in Lynden, Avenue Bread is a favorite lunch spot for many. Fresh ingredients make these sandwiches unusually good the bread is made by their bakers, and the vegetables and meat are all of the highest quality. Avenue Bread also offers some of the freshest, tastiest breakfast sandwiches around.

BAYOU ON BAY Cajun, Creole

1300 Bay St., Bellingham

360.752.2968, bayouonbay.com

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

BIG LOVE JUICE American

1144 10th St., Bellingham

360.383.5336, biglovejuice.com

taco tastes and looks like a small masterpiece just waiting to be demolished.

BLUE FIN SUSHI Japanese

102 S. Samish Way, Ste. 105, Bellingham 360.752.2583, bluefinbellingham.com

Delicious fresh sushi is a given, but Blue Fin also offers a full menu of non-sushi food items, from classic bento boxes to fish and chips. Peruse their vast menu with help from their friendly waitstaff, then enjoy a mouthwatering close-up as chefs prepare your food behind the bar.

CAFE VELO Coffeehouse, Deli

120 Prospect St., Bellingham 360.392.0930, cafe-velo.cc

Cafe Velo is a European-inspired cafe with a twist in addition to serving fresh espresso, the cafe also doubles as a bike shop. With plenty of outdoor seating and bike racks customers can bask in the fresh air while enjoying a beverage or sandwich named after one of the owner’s favorite climbs from bicycle racing. This is more than just a place to quickly grab a bite; it’s a place to build community.

CHINUK RESTAURANT Steak, Seafood

714 Lakeway Dr., Bellingham

360,392.6520, chinukbellingham.com

Chinuk’s menu contains many specialties, but its biggest attribute is its versatility. The menu features delicious Northwest-inspired cuisine made from fresh, locally sourced ingredients. Located inside the Four Points by Sheraton Bellingham, it’s perfect for a family on the road, a business lunch, or an intimate dinner out.

CULTURE CAFÉ Eclectic

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.

Cold press juices make up the bulk of the 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.

BLACK SHEEP Mexican

215 W. Holly St., Ste. 101, Bellingham 360.526.2109, blacksheepbellingham.com

The good folks at Black Sheep are all about serving up food with a focus on scratch-made, fresh ingredients. With homemade tortillas, fresh garnishes, and slow-braised meats, each

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. Most items are prepared in-house, and 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.

D’ANNA’S CAFE ITALIANO Italian

1317 N. State St., Bellingham 360.714.0188, dannascafeitaliano.com

If you’re looking for good Italian food without having to resort to a national chain, D’Anna’s may be the place for you. The emphasis here is on the food, not the frills. The restaurant

stands out in many ways, but D’Anna’s delicious, homemade pasta is what really makes it

FAIRHAVEN POKE Hawaiian

1102 Harris Ave., Bellingham

360.922.7494, fairhavenpoke.com

You’ll be taking a personal trip to the islands when you bite into Fairhaven Poke’s poke bowl concoction. The iconic raw fish, doused in a unique blend of sauces, along with a variety of other topping options are piled onto a bed of homemade sushi rice or salad. Customers then garnish their bowls with additional condiments such as furikake, a Japanese nori seasoning.

FAIRHAVEN VILLAGE TACOS

1020 Harris Ave., Bellingham, 360.746.8247, facebook.com/fairhavener

Frequent visitors of Bellingham’s historic Fairhaven district are sure to have noticed the bright red landmark known as the “Fairhaven Village Bus.” You can find delicious Brazilian barbecue treats such as tacos, soups, tamales, and bakery goods.

FIRESIDE MARTINI & WINE BAR

416 W. Bakerview Rd., Bellingham

360.738.1000, firesidemartini.com

Fireside is out to make a name for itself. Their menu changes on an almost daily basis and uses only fresh, local ingredients. Cocktails are based on in-house infusions of spirits, a collection found only at Fireside, and their beer options range from local to obscure to

THE FORK AT AGATE BAY American, Seafood

2530 Northshore Rd., Bellingham 360.733.1126, theforkatagatebay.com

Nestled at the fork between Y and Northshore roads near Lake Whatcom sits The Fork at Agate Bay. This relaxed and boat-house-chic restaurant offers a seasonal menu for breakfast, lunch, and dinner, all featuring fresh, local ingredients. The bar boasts an impressive drink menu, with a drink selection based on fresh and local ingredients and tastes.

American, Ready-to-Heat

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

Guud Bowls is unlike most food services because they don’t have a storefront. Every weekday, their team cooks and chills 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-toheat bowls in the oven, microwave, or saute in a pan.

JUXT TAPHOUSE American

119 W. Holly St., Bellingham

360.656.5223, juxttaphouse.com

JUXT’s unique 28-tap draft system allows for a rotating selection of locally sourced beer, wine, cider, cold brew, and cocktails. Because cocktails are mixed and ready on-request, JUXT can deliver something unfound in other bars: cocktail flights. The food menu is also large and varied, with options to satisfy any palate or hunger level. True to the bar’s spirit, it juxtaposes fine dining items with pub-friendly comfort foods like nachos, burgers, and poutine.

KEENAN’S AT THE PIER

Northwest, American & Seafood

804 10th St., Bellingham

360.392.5510, keenansatthepier.com

Located inside the Chrysalis Inn & Spa in Fairhaven, Keenan’s at the Pier features fresh, local cuisine and a full bar. Keenan’s highlights the beauty and style of the Pacific Northwest with fresh ingredients that are seasonal and regionally sourced. Enjoy Bellingham Bay views from every table. Reservations are highly recommended.

LOMBARDI’S Italian

21 Bellwether Way, Ste. 112, Bellingham 360.714.8412, lombardisitalian.com

This waterfront bistro pairs classic Italian eats with a standout wine list and idyllic views of the Squalicum Harbor. Their menu features ingredients both local and imported, with items like sauces, dressings, and desserts made inhouse from scratch. Keep an eye out for events including wine dinners and monthly wine club meetings.

MILANO’S ITALIAN SEAFOOD Italian, Seafood

1210 11th St., Bellingham

360.599.2863, milanosrestaurantbar.com

Formerly in Glacier, the Milano’s in downtown Fairhaven is your destination for fine Italian dining and seafood. Wine lovers will feel especially at home, as Milano’s boasts the largest wine list in Whatcom County. Despite being a high-end restaurant, it’s also informal. You don’t have to dress up, and everyone is welcome.

Culinary Events

Cinco De Mayo

May 5, 11 a.m.

Frelard Tamales and El Sueñito Brewing Company opened in Bellingham earlier this year, and will be holding their first annual Cinco de Mayo celebration with our community. In Seattle, Frelard Tamales is known to celebrate Cinco de Mayo with special offerings of authentic Mexican food like pozole, mole oaxaqueño, and even bundles of mini tamales.

Frelard Tamales and El Sueñito Brewing Company

1926 Humboldt St., Bellingham

Mother’s Day Brunch at Semiahmoo Resort

May 14, 10 a.m.

Looking for a lovely way to celebrate Mother’s Day? Semiahmoo Resort is throwing a grand brunch that makes it easy to make mom feel pampered! Foods on offer will include breakfast favs like French toast and waffles, salads, seafood on ice, filling favorites like prime rib, and a chef selected array of desserts.

Semiahmoo Resort

9565 Semiahmoo Pkwy., Blaine

Alexandria Nicole Cellars at Lombardi’s May 26, 6 p.m.

At this dinner, Executive Chef Andy Hilliard of Lombardi’s will work together with a representative of Alexandria Nicole Cellars to present a curated five course meal and accompanying wines. While you enjoy the pairings, there will be discussion about how and why they work together. Purchase your tickets at lombardisitalian.com!

Lombardi’s Italian Restaurant

21 Bellwether Way, Ste. 112, Bellingham

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.

NEW MEXICO TAMALE CO. Tex-Mex

4151 Meridian St., Ste. 106, Bellingham, 360.389.8841, nmtamale.com

From flavor-packed handmade food to a warm and welcoming atmosphere, it’s no wonder this Southwest-inspired eatery landed on Yelp’s “Top 100 Places to Eat in 2020” list. 95% of the restaurant’s menu is vegan and 100% of items are gluten-free and lard-free.

PEL’MENI RESTAURANT Russian

1211 N. State St., Bellingham 360.715.8324, restaurantwebx.com/pelmeni

Step off busy State Street after your late night festivities for an inexpensive and satisfying fill of plump dumplings. Stuffed with either meat or potatoes, these dumplings are piping hot and sprinkled with cumin, paprika, and cilantro. Because they pair so well with tasty libations, Pel’meni manages to consistently have a line out the door as soon as the sun goes down. Smother them with vinegar, sour cream, and hot sauce for the full effect.

THE PENNY FARTHING BAR & RESTAURANT American

1309 Cornwall Ave., Bellingham

360.738.7179, chuckanutbaydistillery.com

Between craft cocktails and creative dishes designed for sharing, a night spent at the Penny Farthing will be one to remember. The bar and restaurant is operated by (and located within) Chuckanut Bay Distillery, and their housemade spirits are complemented by creative and locally-sourced dishes.

mushrooms, grilled onions, potatoes, green chilies, and cheese.

THE PURPLE FLAMINGO CAFE American 929 E. Bakerview Rd., Bellingham, mygardennursery.com

Longtime customers of My Garden Nursery are in for some exciting and delicious news: Your next visit to the nursery can include flowers, fruit trees, flamingos, and food. The menu features a selection of soups, sandwiches made from Avenue Bread bread, salads, and “flaminis,” a.k.a. paninis. You can also find coffee from Bellingham Coffee Roasters and select desserts.

RIFUGIO’S COUNTRY ITALIAN CUISINE

Italian

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.

SCAMPI OSTERIA Italian

4832 Alderson Rd., Blaine 360.393.4415

This Italian restaurant in Birch Bay is adjacent to The C Shop, just a short stroll from the beach. Scampi’s interior is dimly lit, with soft light entering through large windows at the front and from turned-down overhead lighting. The atmosphere has a romantic and upscale feel, with wall art adding a homier touch. The food can be described in one word: incredible. The menu is wide, and includes traditional Italian meals as well as unique seafood dishes.

SUPER MARIO’S Salvadorian

PEPPER SISTERS Mexican, Pacific Northwest

1055 N. State St., Bellingham

360.671.3414, peppersisters.com

Customers have been diving into their plentiful plates of comforting burritos, quesadillas, and other specialties since 1988. The spunky atmosphere only elevates the already upbeat mood of the place. With bright booths, samplings of art, and lively music, it’s nearly impossible to feel sour. Regular patrons groove to Stevie Wonder as they plunge their forks into massive burritos filled with red chili pesto, sautéed

3008 Northwest Ave., Bellingham

360.393.4637, super-marios.com

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

Catering available - Open 7 Days a Week 758 Peace Portal Drive, Blaine 360-332-4045 • pasodelnorte.net

SKAGIT

8 TASTES GREAT

13MOONS AT SWINOMISH CASINO & LODGE Seafood, Steak

12885 Casino Dr., Anacortes, 360.588.3525, swinomishcasinoandlodge.com

Located on the waterfront within the casino, 13moons is sure to catch your attention. The menu offers a wide variety including first plates, entree salads, seafood, and steaks. Give this go-to place for locals a try and you will be walking away satisfied.

A’TOWN BISTRO Regional NW

1

For a deep-fried side that eats great fresh and as leftovers, head to Bayou on Bay and order their Fried Okra. The okra is chopped and fried, and the little round seeds pop in your mouth as you chew!

2 3

Sometimes you just need something ooey, gooey, and decadent to end the night. Make your last stop of the evening Honey Moon Mead & Cider to top everything off with their Chocolate Caramel Brownie

6

Camber Coffee is known for their delicately devised espresso and tea beverages. Order their Biscuit and specialty toppers (we had the strawberry balsamic jam and salted butter) for a simple breakfast that goes perfectly with any drink!

5 7 8 4

The Korean Chicken Slider at Greene’s Corner is an awesomely flavorful and juicy little sandwich, served with chips. The Korean fried chicken, cucumber, and green onion are accompanied by mayo and a cilantro slaw.

Street foods are known to be quick, easy, and irresistibly tasty. All of that is true for the Singapore Street Noodles from Goji Bistro. Stir-fried thin rice noodles, a side of rice, and yellow curry sauce perfection!

As if we didn’t have enough elevated grilled cheese in this issue! We just couldn’t not mention the Parisian Sandwich from Harris Avenue Cafe Sliced apples, brie, kale, and prosciutto bring everything to the table.

Redlight Kitchen & Bar won’t let you drink on an empty stomach. Order their Tofu & Mushroom Bao, pickled veggies and citrus stuffed into two fluffy mantao bao buns alongside crisp cubes of tofu and mushroom.

418 Commercial Ave., Anacortes

360.899.4001, atownbistro.com

A’Town Bistro’s careful sourcing of ingredients, creative approach to food and drinks, and comfortable atmosphere are why it’s about to become your new go-to restaurant. Pair your meal with something off the ever-changing cocktail menu. Bitters, shrubs, and syrup are made in-house and the creative cocktails are composed by staff or sourced from a collection of vintage bartending books.

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.

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, 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.

To whet your appetite at CJ’s Beach House, definitely try the Semolina Crusted Calamari. The crunchy outsides contrast with the buttery calamari inside, and it’s served with pickled peppers and lemon thyme aioli.

CHUCKANUT MANOR Pacific Northwest

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

Photo by Dean Davidson

WINE PICK OF THE MONTH

Alexander Valley Vineyards

2020 Chardonnay

Alexander Valley, California

$18

FOR FOUR GENERATIONS

Alexander Valley Vineyards has been family owned and operated, creating award-winning, certifiedsustainable, and organic wines on their

picturesque estate. They are located 75 miles north of San Francisco on a property that borders the Russian River, whose fog-inducing cool temperatures make it ideal for growing some luscious chardonnay.

You can get this chardonnay at Haggen as well as their beautifully crafted red line. This includes Cyrus, an award-winning Bordeaux blend that is simply stunning and named for the vineyard’s original owner.

Alexander Valley Vineyards offers three wine-club memberships, and you can join online via their website at avvwine.com.

Tasting notes: Garden scents of daisies, freshly churned butter, and toffee shop are followed by a palate of bright lemon verbena, juicy fruit gum, and key lime pie. Finishes with mild candied ginger.

Pairing suggestions: Cold melon soup, ceviche, pistachio-crusted halibut, parsnip puree, basmati rice, cilantro chimichurri prawns, or flan.

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.

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.

CONWAY PUB & EATERY American

18611 Main St., Conway

360.445.4733

Don’t let tiny Conway fool you this pub packs big flavor. Though the town is unincorporated, business is never slow in this watering hole. Farmers often come here after a hard day’s work, as well as bikers making a pit stop on a scenic weekend ride. Brimming with beer

and Americana spirit, Conway Pub & Eatery is a Skagit Valley icon.

DAD’S DINER A-GO-GO American

906 Commercial Ave., Anacortes 360.899.5269

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.

THE FAIRHAVEN Deli

100 N. Burlington Blvd., Burlington, 360.746.3183, fairhaventogo.com

Offerings at The Fairhaven are diverse enough to please every palate, and the flavors of each ingredient are carefully considered. Rotating specials and seasonal dishes make each visit unique and exciting.

Amberleigh Brownson has been a local sommelier and international wine judge in Whatcom county for eight years. She is a four-time award winner from Wine Spectator for her wine program and wine pairing dinners, and has become an opinion leader in the Washington wine world, particularly in Whatcom County. 

FORTUNE MANDARIN Chinese, Mandarin

1617 Freeway Dr., Mount Vernon 360.428.1819, fortunemandarin.com

Tea warmed over a candle, delicious drinks with a slight exotic twist, tender and flavorful meat, and vegetables cooked to perfection are expected at this peaceful bar and restaurant with Chinese decor. The owner and staff remember regular patrons, creating a sense of community alongside mouth-watering food.

GREEK ISLANDS RESTAURANT Greek

2001 Commercial Ave., Anacortes 360.293.6911, greekislandsrestaurant.shop

Some of the very best Greek food in our area comes from this versatile and excellent menu, with plenty of vegetarian, vegan, and glutenfree options. They serve both authentic food, such as classic gyro plates and spanakopita, while also mixing in American and seafood options, such as pork ribs and fish and chips.

NELL THORN Seafood

116 1st St., La Conner, 360.466.4261, nellthorn.com

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

WRITTEN BY AMBERLEIGH BROWNSON

you’ll also typically find a seafood pasta, filettopped salad, and oysters on the menu.

• Historic Pioneer Village Tours, May 15 - September 15

• Olde Fashioned Christmas, First Weekend in December

• Historic Pioneer Village Tours, May 15 - September 15

• Historic Pioneer Village Tours, May 15 - September 15

• Meetings Last Tuesday of the Month, 6 p.m. at Pioneer Park

First Weekend in December

• Olde Fashioned Christmas, First Weekend in December

• Olde Fashioned Christmas, First Weekend in December

• Historic Pioneer Village Tours, May 15 - September 15

• Meetings Last Tuesday of the Month, 6 p.m.

• Meetings Last Tuesday of the Month, 6 p.m.

• Olde Fashioned Christmas, First Weekend in December

• Meetings Last Tuesday of the Month, 6 p.m. at Pioneer Park

THE OYSTER & THISTLE RESTAURANT & PUB Seafood, Steak

at Pioneer Park

at Pioneer Park

Visit us on the web at: www.ferndaleheritagesociety.com

205 E. Washington St., La Conner

Visit us on the web at: www.ferndaleheritagesociety.com

Visit us on the web at: www.ferndaleheritagesociety.com

Visit us on the web at: www.ferndaleheritagesociety.com

360.766.6179, theoysterandthistle.com

The Oyster & Thistle Restaurant and Pub takes the time to prepare food with care. Their pastas are handmade and hand-cranked using semolina flour and an egg-rich dough. You’ll also find plenty of fresh, expertly shucked oysters and perfectly seared sea scallops.

THE OYSTER BAR Seafood

2578 Chuckanut Dr., Bow

360.766.6185, theoysterbar.net

The Oyster Bar on Chuckanut Drive is perched among towering conifers above the oyster beds. 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.

POIRIER’S ON THE RIVER Gastropub

416 Myrtle St., Mount Vernon

360.588.4515, poiriersontheriver.com

Poirier’s on the River is an ideal combination of high-end, fine dining, and English pub fare. Try traditional pub selections or more unique seafood choices. Additionally, Poirier’s on the River looks to accommodate all tastes with gluten-free dishes. Of course, a pub isn’t complete without beer and Poirier’s on the River completes the dining experience with numerous taps of local and European brews.

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.

420 E FAIRHAVEN AVE | DOWNTOWN BURLINGTON

Baked Goods from PNW-milled Grains

Raven Bakery

WRITTEN BY COCOA LANEY PHOTOS COURTESY OF RAVEN BAKERY

THE BRICK-AND-MORTAR BAKERY at 205 Prospect St. is new as of March 2023, but its name Raven Bakery may already ring a bell. After all, Owner Sophie Williams has been delivering her bread via bike since 2014. Gaining a storefront and employees marks a big transition, but even amid these changes, Williams still prioritizes intentional sourcing, seasonality, and whole grains and yes, transportation is still handled entirely by bike.

“Maybe [biking] takes a little bit more time, but it means that that money that you would have been spending on gas and auto insurance is instead going to local labor,” says Williams. “I would much rather my money go towards a human in my community than towards an international company.”

Williams began Raven Bakery (formerly Raven Bread) with a degree in science and no professional background in kitchens. She’d worked on farms prior, and while that career path didn’t quite fit, she saw baking as another way to “fulfill some of the same desires to work with my head and my hands.”

Raven Bakery uses whole grain flour, which can be technically challenging but ultimately yields greater benefits in terms of both nutrition and flavor. Williams notes that taking away the wheat bran and germ makes doughs easier to work with, but less interesting to eat.

“Sourdough is alive, and whole grain doughs are a lot more delicate and enzymatically active,” she says. “That also means that you have to be paying attention with all of your senses, which is the thing that I really love about baking: You have to

be smelling and tasting and touching the dough. … You have to be present with the work.”

While Raven Bakery will continue to offer exclusively whole grain goods, the new space does allow for an expanded product line. Having real bread ovens (as opposed to those in Williams’ previous commissary kitchen) allows for both more efficient work and “more beautiful bread.”

Williams will also continue to source her flour from three regional mills two of which (Cairnspring Mills and Fairhaven Mill) are located in Skagit County. Additional ingredients like eggs, greens, and dairy are also procured from local farms.

“We try to source directly when we can, and if we can't source directly, we try to source from someone else who's sourcing directly,” Williams says. “And if we can't [do that], then we try to source from distributors who share some of our values and are at least paying some attention to the supply chain.”

Above all, Williams is committed to making food that benefits both the people who eat it and the land it’s grown on. She notes that conversations about local foods in urban areas tend to be consumer-focused, and while this is an important piece, it’s not the entire story.

“I also think that all of the people and lands that come before that food arrives in the city are equally important,” Williams says. “So that's farmworker justice, that's land access. That's making sure that people, drivers, and processors are getting paid fairly through the whole supply chain.”

This commitment to ethical local supply chains is reflected through Raven Bakery’s other retail offerings. In addition to carrying goods from local vendors, Williams is also planning for the storefront to house a farmstand from Well Fed Farms. All in all, the storefront provides Williams with the opportunity to engage with the community about local food systems and tell the story of Raven Bakery in an entirely new way.

“I think it's really cool that we've been able to keep the core values of the business this whole time,” she says. “I'm really, really happy that people are still excited about that, and are willing to support this business.” 205 Prospect St., Ste. 101, Bellingham, ravenbreads.com 

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.

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.

SHAMBALA BAKERY & BISTRO American

614 S. 1st Ave., Mount Vernon 360.588.6600, shambalabakery.com

Crack open Shambala Bakery and Bistro’s menu to find all-day breakfast options and an array of sandwiches, salads, pizzas, and lighter fare items such as quiche and soup. Their daily specials take advantage of what’s in season.

SWINOMISH SPORTS BAR &

American

GRILL

12885 Casino Dr., Anacortes, 888.288.8883, swinomishcasinoandlodge.com

Located along the waterfront of Anacortes, this is not your run-of-the-mill sports bar. While you can go the more classic bar-food route, this restaurant offers Italian, barbeque, seafood, Southern, among many other cuisine styles. Find the latest lines, watch the race, or grab a beer and grub as you watch every play, pass, and score.

TAQUERIA LA BAMBA Mexican

2222 Riverside Dr., Ste. 850, Mount Vernon 360.424.0824

Off the road and inside a small plaza sits a little gem a family-run, low-key Mexican restaurant. Taqueria La Bamba offers authentic taco truck food in a sit-down restaurant. The salsas are spicy, full of flavor, and made inhouse. If you’re looking for authentic Mexican food at a low price, eat here and you won’t be disappointed.

TERRAMAR BREWSTILLERY

Craft Brewery and Pizza

5712 Gilkey Ave., Edison, 360.399.6222 terramarcraft.com

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.

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. 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

CAPTAIN WHIDBEY INN American

2072 Captain Whidbey Inn Rd., Coupeville 360.678.4097, captainwhidbey.com

The entire menu features down-to-earth items that are reasonably priced, locally sourced, and well-balanced. While the inn does serve as a special-occasion spot, folks dressed in shorts and a T-shirt are also welcomed. Built in 1907, Captain Whidbey Inn is a historical gem.

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.

DOE BAY CAFÉ American

107 Doe Bay Rd., Olga 360.376.8059, doebay.com

Whether you’re heading toward the San Juan Islands or don’t mind taking a trip for an unbelievable meal, be sure to make reservations at the ever-popular Doe Bay Café. This iconic cafe has stuck to its mission of providing worldclass seafood and vegetarian dishes.

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 landing, 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.

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 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.

SALTY FOX COFFEE American

85 Front St., Friday Harbor 360.622.2486, saltyfoxcoffee.com

Items on the menu at Salty Fox are quick to whip up, but still healthy and satisfying. It’s an ideal stop for ferry riders on a time schedule, along with the locals who stop in for breakfast or lunch. Guests can take anything to go, including sealed wine and beer, much of which is locally made on the island.

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 Juan-inspired 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

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.

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.

Top Picks

Photo by Dean Davidson

SKI TO SEA

May 28, 7:30 a.m.

That’s right, folks: Ski to Sea is celebrating its 50th anniversary, and the festivities are bound to be memorable. This legendary relay race draws thousands of participants each year, and in 2023, race organizers set out to find teams from all 50 states. You won’t want to miss the excitement as participating athletes take to the slopes and sea this Memorial Day Weekend. Mount Baker Ski Area, Deming, 360.746.8861, skitosea.com

CINCO DE MAYO MARIACHI SHOW

May 5, 7 p.m.

As the biggest mariachi program in Western Washington, who better to celebrate Cinco de Mayo with than the Mount Vernon School District Mariachi and Folklorico? The program is dedicated to keeping Mexican culture and tradition alive in Skagit Valley and Washington State as a whole, and you can catch them with Mount Baker Middle School and LaVenture Middle School’s Mariachi and Folklorico programs on May 5. Lincoln Theatre, 712 S. 1st St., Mount Vernon, 360.336.8955, lincolntheatre.org

ANACORTES BOAT AND YACHT SHOW

May 18–20

This annual event is a must-attend for maritime enthusiasts, and it all takes place in beautiful Anacortes. Attendees can expect not only a wide selection of new and used brokerage boats but seminars, educational opportunities, and even a variety of evening activities. Cap Sante Marina, 1019 Q Ave., Anacortes, anacortesboatandyachtshow.com

LA CONNER GUITAR FESTIVAL

May 19–May 21

La Conner has historically been a hub for artists and artisans of all stripes, from writers to painters and of course musicians. This annual festival is dedicated to the art of lutherie, i.e. the making of string instruments, and some of the world’s finest luthiers are set to attend! These aren’t the kind of guitars you’ll see in music stores; each is one-of-a-kind and made with exquisite attention to detail. Maple Hall, 104 Commercial St., La Conner, 360.466.3125, laconnerguitarfestival.com

KULSHAN CHORUS: CONSIDERING MATTHEW SHEPHARD

May 20, 7:30 p.m.

Matthew Shepard was a young gay student who was kidnapped and murdered at the University of Wyoming at Laramie more than two decades ago. The three-part fusion oratorio is a response from Conductor Craig Hella Johnson, and Jason Marsden, (executive director of the Matthew Shepard Foundation) describes the work as “by far the most intricate, beautiful, and unyielding artistic response to this notorious anti-gay hate crime.” Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com

VALLEY MADE MARKET

May 21, 10 a.m.–4 p.m.

BELLINGHAM

CHAMBER MUSIC SOCIETY SPRING FINALE: GROUND BREAKING

May 7, 3–5 p.m.

A stellar season is about to come to an end for the Bellingham Chamber Music Society, and you’re invited to help them celebrate the grand finale. This particular evening will be one of music by some of history’s greatest women composers: Clara Schumann, Jennifer Higdon, and Louise Farrenc. Hotel Leo Crystal Ballroom, 1224 Cornwall Ave., Bellingham, musicinbellingham.com

This iconic Skagit maker’s market has returned for its 2023 summer season, so if you’re in the market for a truly one-ofa-kind gift, you know where to look. Join some of the region’s finest artisans and craftspeople as they show their wares on the scenic Riverwalk Plaza in Mount Vernon. Riverwalk Plaza, 501 S. Main St., Mount Vernon, valleymademarket.com

Courtesy of Bellingham Chamber Music Society

Courtesy of Whatcom Events

CASINOS

2023 SPRING FLING MARKET

May 7, 10 a.m.–6 p.m.

Still hunting for that perfect Mother’s Day gift? Then mark your calendars for the Spring Fling Market the weekend before! With more than 100 vendors in attendance, you’re practically guaranteed to find the perfect present for mom (and maybe something special to take home for yourself as well). Tulalip Resort Casino, 10200 Quil Ceda Blvd., Tulalip, 888.272.1111, tulalipresortcasino.com

WILDFLOWER TRIBUTE TO CHERYL CROW

May 28, 8 p.m.

Music lovers won’t want to miss this lively concert in honor of pop-rock legend Cheryl Crow! It’s presented for free by Tulalip Resort Casino, and you can expect to hear all your favorite ‘90s and early-aughts hits, from “Soak Up the Sun” to “The First Cut is the Deepest” and many more. Tulalip Resort Casino, 10200 Quil Ceda Blvd., Tulalip, 888.272.1111, tulalipresortcasino.com

CLASSICAL

MADS TOLLING & MATT EAKLE BAND

May 6, 7:30 p.m.

Mads Tolling is an accomplished composer and violinist with two Grammy wins under his belt, and he’ll be joined onstage by the internationally-renowned flutist Matt Eakle for an unforgettable evening of jazz. The event is part of Mount Baker Theatre’s Lookout Sessions, which are intimate performances that bring audiences up close and personal with an eclectic variety of musicians. Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com

CYRUS NABIPOOR QUARTET

May 10, 6:30–8:30 p.m.

Nabipoor’s approach to his instrument of choice, the trumpet, could be described as “organizing sounds and telling stories.” A musician since age 11, this Portland native is a rising star amongst contemporary jazz musicians, and he infuses every performance with his own unmistakable, melodic flair. FireHouse Arts and Events Center, 1314 Harris Ave., Bellingham, jazzcenterofbellingham.org

DUPLESSY AND THE VIOLINS OF THE WORLD

May 18, 7:30 p.m.

This unmissable international music event is the brainchild of Mathias Duplessy, a renowned French composer and multi-instrumentalist. As part of Duplessy and the Violins of the World, he’s joined by musicians hailing from China, Mongolia, and the U.S.. Together they blend Asian influences with Celtic rhythms, blues spirit, and even melodies of Mongolian steppe for a dynamic, cross-cultural performance that leans on both tradition and modernity. Lincoln Theatre, 712 S. 1st St., Mount Vernon, 360.336.8955, lincolntheatre.org

CONCERTS

TERRAPIN FLYER

May 3, 8 p.m.

This nationally-recognized band will bring the songs of the Grateful Dead to life at the Shakedown this May! In addition to their own cover versions of classic Dead tunes, they’re known for collaborations with musicians including Melvin Seals from the Jerry Garcia Band, Vince Welnick, and Tom Constanten

Mads Tolling & Matt Eakle Band Courtesy of Mount Baker Theatre

Agenda Events

from the Grateful Dead themselves. Whether or not you love jam bands, the Terrapin Flyers are practically guaranteed to make you groove. The Shakedown, 1212 N. State St., Bellingham, 360.778.1067, shakedownbellingham.com

REVEREND HORTON HEAT

May 7, 8 p.m.

Make no mistake: The Reverend isn’t here to preach the gospel. Rather, these alt-rock legends are all about embracing the spirit of rock and roll. If you’re a fan of psychobilly bands like the Cramps, you’ll want to save the date for this high-intensity rockabilly performance, coming to the Wild Buffalo for one night only this May. Wild Buffalo House of Music, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net

BONNIE PRINCE BILLY

May 12, 7 p.m.

For more than three decades now, Bonny “Prince” Billy has been crafting music that “cherishes intimacy, community, mystery, and spontaneity” for audiences worldwide. Catch him at the Wild Buffalo as he prepares for two new 2023 releases: a children’s book based on the song “Shorty’s Ark” (from Superwolves), and a “proper BPB record” of brand-new songs. Wild Buffalo House of Music, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net

SUPERSUCKERS, THE HANGMEN

May 14, 8 p.m.

The Supersuckers, a.k.a. the selfproclaimed “greatest rock band in the world,” will be showing off their country-infused, alt-rock tunes alongside legendary garage rockers The Hangmen. This is an evening you won’t want to miss, but make sure to heed this warning from Supersuckers’ frontman Eddie Spaghetti: “Remember to wear clean underwear, ‘cuz we’re gonna rock the pants right off of you!” The Shakedown, 1212 N. State St., Bellingham, 360.778.1067, shakedownbellingham.com

HEART BY HEART

May 20, 8 p.m.

Join Steve Fossen and Michael Derosier, the original drummer and bassist from iconic rock group Heart, as they tour the country playing all your favorite Heart hits and deep cuts from the ‘70s and ‘80s. According to Fossen, “Our mission is to perform the classic Heart music as

faithfully as we can,” so if you’re a fan of classic rock, this evening at the Lincoln Theatre is not one to be missed. Lincoln Theatre, 712 S. 1st St., Mount Vernon, 360.336.8955, lincolntheatre.org

DAN DEACON

May 20, 8 p.m.

The Baltimore-based Dan Deacon is known as one of the top innovators in the electronic music genre, with five wildly danceable albums under his belt plus collaborations, film, and television scores. His live shows are legendary for their audience participation and interactions, so make sure to save the date! Wild Buffalo House of Music, 208 W. Holly St., Bellingham, 360.746.8733, wildbuffalo.net

THEATRE

SHREK: THE MUSICAL

May 5–21

All your favorite characters from the Dreamworks film, from classic fairy tale creatures to everyone’s favorite ogre, will be brought to life in “Shrek: The Musical,” proving “there’s more to the story than meets the ears.” This highenergy, Tony Award-winning show has charmed kids and adults alike in theaters across the U.S., and now it’s San Juan Community Theatre’s turn to join in on the fun. San Juan Community Theatre, 100 2nd St., Friday Harbor, 360.378.3210, sjctheatre.org

SINGIN’ IN THE RAIN

May 5–27

Join the Southgate Community Players for a spirited performance of the classic musical “Singin’ in the Rain,” which is perhaps best known as a 1952 film starring cinema legends Gene Kelly and Debbie Reynolds. Between the beloved score and a plethora of toe-tapping dance numbers, you’re guaranteed to leave the theater with a smile. Anacortes Community Theatre, 918 M Ave., Anacortes, 360.293.6829, acttheatre. com

NATIONAL THEATRE LIVE: OTHELLO

May 6, 2 p.m.

Catch this one-of-a-kind production, presented by the National Theatre in London, without even leaving the North Sound! With a star-studded cast including Giles Terera of “Hamilton” and Rosy McEwen of “The Alienist,” this iteration of “Othello” underlines why the classic Shakespearean tragedy continues to resonate with audiences today. Lincoln Theatre, 712 S. 1st St., Mount Vernon, 360.336.8955, lincolntheatre.org

THE METROPOLITAN OPERA HD: DON GIOVANNI

May 28, 1 p.m.

This exciting New York City production of Mozart’s beloved tragicomedy “[shines] a light into the dark corners of the story and its characters.” The

Reverend Horton Heat Courtesy of Wild Buffalo

production is directed by Ivo van Hove, the Tony Award-winning director of Broadway shows like “A View from the Bridge” and “West Side Story,” who will be making his official Met debut. Catch this world-class production streamed at San Juan Community Theatre this spring! San Juan Community Theatre, 100 2nd St., Friday Harbor, 360.378.3210, sjctheatre.org

VISUAL ARTS

KATAZOME TODAY: MIGRATIONS OF A JAPANESE ART

February 11–June 11

and kayaking. Mount Baker Ski Area, Deming, 360.746.8861, skitosea.com

RUN LIKE A GIRL BELLINGHAM

May 20, 9 a.m.

DAVID

SYRE: DRAWINGS FROM GREECE

April 29–July 15

The latest exhibition from Gallery Syre is a showcase of American outsider artist David Syre’s works inspired by travels through Greece. Syre is known for his bold and colorful creative works, often utilizing traveling lines and wandering between impressionistic and abstract expression. Explore his artistic personality applied to Grecian sights and experiences. Gallery Syre, 465 W. Stuart Rd., Bellingham, 360.746.8745, gallerysyre.com

Katazome is a historical Japanese textiledyeing process traditionally used for kimonos. It involves hand-carved stencil papers and a rice-paste resist technique. Contemporary artists are increasingly applying this centuries-old process to modern expression. Visit this exhibition of works from seven different artists in Whatcom Museum’s Lightcatcher Building. Whatcom Museum, 250 Flora St., Bellingham, 360.778.8930, whatcommuseum.org

HEALTH AND WELLNESS

JUNIOR SKI TO SEA

May 13, 9 a.m.

Little ones can train for the big leagues at the annual Junior Sea to Ski, which is returning after a three-year hiatus with a brand-new course that better mimics the “big race.” Kids in grades 3–12 are invited to participate and, as with the main event, the legs consist of skiing or snowboarding, running, mountain biking,

Consider this annual race the “Other Mother’s Day,” where all “mothertypes and those who love them” are celebrated. Grab your friends, or your mom, and get ready for a weekend of festivities, fun, and fitness. Racers can participate in the 5K, 10K, or half marathon event, and all proceeds benefit the Girls on the Run program, which helps provide preadolescent girls with the tools they need to succeed. Bellingham, runlikeagirlbellingham.org

SAN JUAN ISLAND HALF

May 20, 8:45 a.m.–1 p.m.

This half marathon is guaranteed to be one of the North Sound’s most scenic. Runners are invited to race “where the sea meets the sky” on this unforgettable San Juan Island course, beginning at South Beach inside San Juan Island National Historic Park and finishing at Jackson Beach near Friday Harbor. Along the way, soak in the views of the Olympic

Run Like a Girl Bellingham Courtesy of Run Like a Girl Bellingham

mountains, surrounding islands, and the stunning Salish Sea. San Juan Island, orcarunning.com

SPECIAL EVENTS

STAR WARS: RETURN OF THE JEDI

May 4, 7 p.m.

May the Fourth be with you! Calling all “Star Wars” lovers: You can experience the final chapter of this beloved series on the big screen once more in honor of the fandom’s unofficial holiday. What’s more, Mount Baker Theatre is hosting a costume contest with prizes before the screening! Mount Baker Theatre, 104 N. Commercial St., Bellingham, 360.734.6080, mountbakertheatre.com

MOUNT VERNON FFA PLANT SALE

May 6, 9 a.m.–3 p.m.

By attending the Mount Vernon FFA Plant Sale, you can get your garden ready for the springtime growing season while also supporting Mount Vernon’s future farmers of America. Attendees can expect everything from hanging baskets, assorted annuals (sold individually and in packs of six), and even starts for your favorite herbs and veggies. 314 N. 9th St., Mount Vernon, 360.428.6100, genuineskagitvalley.com

INTERNATIONAL PERMACULTURE DAY TOUR AND PLANT SALE / SWAP

May 7, 2–5 p.m.

Looking to cultivate your green thumb in 2023? Head to Inspiration Farm to celebrate International Permaculture Day! Visitors are given the opportunity to meet permaculture practitioners, ask questions, and even sell or swap plants with fellow gardeners. Plants can be purchased ahead of the sale at Inspiration Farm’s website, and 10% of all proceeds will be donated to the Salish Seed Garden Project. Inspiration Farm, 619 E. Laurel Rd., Bellingham, 360.319.2029, inspirationfarm.com

FUNDAMENTALS OF HOME RECORDING

May 13, 11 a.m.–2 p.m.

Those looking to learn more about recording music in the comfort of their own home are invited to take

part in this one-day-only workshop, as taught by Josh Welshman. Consider it your crash course in everything from acoustic management to microphone placement, digital audio workstation software, and much more. You’ll even get recommendations for quality recording equipment that doesn’t break the bank! Jansen Art Center, 321 Front St., Lynden, 360.354.3600, jansenartcenter.org

GETTING STARTED GARDENING

May 13, 2–4 p.m.

The Chuckanut Center’s Gardening Basics Class Series are perfect for those who want to dive a little deeper into the world of horticulture. This class covers everything from starting a bed from scratch to planting, harvesting, and even keeping a “garden journal.” The two-hour class even has hands-on demos, including a weeding tutorial, so dress appropriately and expect to get your hands down in the dirt. The Chuckanut Center, 103 Chuckanut Dr. N., Bellingham, 470.236.8374, chuckanutcenter.org

WBA TEAM TOURNAMENT ON LAKE WHATCOM

May 20, 4 a.m.–3 p.m.

Spring is the perfect time of year for a fishing trip, and if you’re angling to get back out on the water, know that the Washington Bass Association is gearing up for Whatcom County’s big team tournament and where better to hold it than beautiful Bloedel Donovan Park? The entry fee is $80 per team, and the team with the five largest fish (no size limit!) takes home the grand honors. Bloedel Donovan Park, 2214 Electric Ave., Bellingham, washingtonbassclub.com

JAM:30

May 4, 11, 18, 25, 8 p.m.–10:45 p.m.

A new evolution of The Blue Room’s open mic night, every Thursday they open the floor to all local musicians who’d like to jam! Arrive at 7:45 p.m., grab a drink (although this is an allages venue, there is a 21+ bar section), and get ready for a night of creative improvisation. Just don’t forget to bring your instrument! The Blue Room, 202 E. Holly St., Bellingham, 360.742.2381, blueroombham.com

OUT OF TOWN

SEATTLE SEATTLE BIKE-N-BREWS

May 7, 2023, 9 a.m.–3 p.m.

Cascade Bicycle Club is holding this easy-going, 38-mile group bike ride as a fundraiser for their advocacy, education, and community programs. Starting in Seattle, you’ll bike down the Duwamish and Green River Trails, hit the midpoint at Half Lion Brewery in Kent, and then double back for the finish line party at Two Beers Brewing Co. Two Beers Brewing Co., 4700 Ohio Ave. S., Seattle, 206.522.3222, cascade.org

NATIONAL GEOGRAPHIC LIVE: COSMIC ADVENTURES

May 21–23

National Geographic Live shares behindthe-scenes stories and stunning visuals from affiliated experts. This Seattle Speaker Series is presented by the Seattle Symphony at Benaroya Hall. For May’s talks, aerospace engineer Tracy Drain will share stories and visuals from NASA’s Jet Propulsion Laboratory and the Kepler, Juno, and Psyche missions. Benaroya Hall, 200 University St., Seattle, 206.215.4700, seattlesymphony.org

VANCOUVER, B.C.

THE CLOVERDALE RODEO AND COUNTRY FAIR

May 19–22

This invitational rodeo brings in the world’s best performing cowpokes! They’ll compete and perform in events like bareback riding, ladies barrel racing, bull riding, and more (and of course, you can’t miss the rodeo clowns). In addition, this will be the 132nd annual Cloverdale Country Fair, with a huge amount of rides, shows, food, and animals! Cloverdale Fairgrounds, 1760717905 62 Ave., Surrey, 604.576.9461, cloverdalerodeo.com

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.

Clark’s Point is hidden gem that always provides a deep sense of zen. No matter the time of day or weather, the views and light on the water don’t take my breath away, just the worries of the day.

DEBRA B. GORDON

Photo by Debra B. Gordon

Garden Spot Nursery is your neighborhood spot for owering annuals, perennials, trees, shrubs, conifers, and designer planters and hanging baskets. Whether you are looking for a new addition to the garden or just want a peaceful space to enjoy the sun, your Garden Spot friends are here for you. The nursery is sta ed with experts in every eld, from Japanese maples to container design. You are bound to get an answer for any burning question. See you in the garden!

Mother’s Day at the Garden Spot

Mother’s Day at the nursery is a treasured time for coming together with family and treating a of those special moms. Mother/ daughter team, Paige and Ti any, would love to celebrate this day with you and your family and make sure that every mom has that hanging basket of their dreams, or just the right art piece for the yard. Blooms and gi s are so abundant in May, you’re sure to nd something just right. Happy Mother’s Month!