Bellingham Alive | August 2017

PIZZA

— From Italy, With Love

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AUGUST 2017

CONTENTS

46

LIFESTYLE 17

Life on the Rooftop

19

Calendar

21

Wonder Woman Barb Demorest

22

In the Know Opera Pastries and Coffee

23

Community Cloud Mountain Farm Center

24

In the Know Bow Hill Blueberries

25

Book Reviews

25

Who Knew?

26

Five Faves Outdoor Movies

28 Spotlight Western Washington University Summer Theatre 29

In the Know Pizza’zza

30

Quick Trip The Edgewater Hotel

SHOP 33

Forte Chocolates

36

Necessities Hemp

37

Around the Sound Pike Street Press

38

Savvy Shopper 2020 Solutions

WELLBEING

CANNABIS IN THE NORTH SOUND Reefer, bud, grass, Mary Jane, ganja. Pot shops are blossoming here as legal weed establishes a foothold in our region, three years after its first legal recreational sale in the state. Come with us as we explore the people, businesses, and culture of marijuana in the North Sound. We also have recipes, movies to watch, and Cannabis 101. (And if you think we purposely paired pizza with cannabis for this issue, you’d be right.)

41

Nutrition Seasonal Eating

43

Beauty Chic Night Out

FEATURES 46

Cannabis in the North Sound

60

Pizza: From Italy, with Love

PIZZA: FROM ITALY, WITH LOVE We dish on America’s favorite food, and showcase the creativity of area pizza-makers who add their own spin while slinging dough. From The Big Kahuna to the classic Margherita, we’ll take you on a tour of flavorful pies right around the corner or a short drive away. We’ve also got expert advice on crusts, and making your own dough and sauces (red, white, and green). Dig in.

HABITAT 71

Featured Home Hemp House

75

Remodel Ferndale Landmark

DINE 77

Cafe Velo

78

Melvin Brewpub

79

Dining Guide

81

Review Goat Mountain Pizza

82

Sips of the Season Galloway’s Cocktail Bar

84

Sip West Coast Dominates Domestic Scene

86

Mixing Tin Anthony’s Hearthfire Grill The Waterside Citrus

87

8 Great Tastes

AGENDA 89 Featured Event Northwest Washington Fair 94

Out of Town

95

The Scene Handbags for Housing

NOTES 8

Editor’s Letter

10

Contributors

13

Letters to the Editor

14

Meet the Staffer Kaylin Stiefer

96

Final Word

60

August 2017

5

NOTES On the Web

Be sure to check us out at:

northsoundlife.com Submit your events on our calendar!

Do you have an event that you would like our readers to know about?

NorthSoundLife.com offers an events calendar where viewers can search by day, venue, event type, or city.

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

Online EXCLUSIVE Being lactose-intolerant doesn’t mean you have to stay home and miss out on the fun of sharing a pie and beer with the gang. We’ve got a list of North Sound pizzarias with pies that won’t make you suffer or places that will substitute ingredients.

Join us on

NSLife Explore

6 NorthSoundLife.com

for:

NSLife Summer Recipes

NSLife Camping Hacks

Previous digital editions now available online.

pinterest.com/northsoundlife

Gardening Tips

Weekend VIBRATIONS

]

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

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For use only by adults twenty-one and older. Keep out of the reach of children.

NOTES Editor’s Letter

T

he smell engulfs you, a damp blanket of sweetly suffocating air, and you wonder two things: 1. How do people work here all day; and 2. How can I possibly last an hour in this place?

The three of us are head-to-toe in baggy scrubs pulled over our street clothes, a trio of sloppy surgeons in white hairnets and clunky Crocs. We are touring a large indoor marijuana grow operation, a place where, for many, happiness originates.

We are dressed this way because in this tightly sealed ship, bugs can be devastating. It’s why we are asked to shower before we get there, avoid hiking and outdoor activity before walking under security cameras and code-locked outer doors, and why, before entering each of many interior rooms today, we will squirt treated water on the soles of our borrowed rubber shoes that do not leave the building.

It’s also why a million-dollar crop of growing green plants is divided among multiple rooms, so one bug won’t wipe out the whole inventory. Inside one of the rooms, coowner Danielle Rosellison beams as she shows off 60 or so plants in full, fat-bud flower, bathing in pink/purple light.

Street value: $100,000 — if it all sells in a grower-saturated market, she cautions. But Rosellison appears prouder of the lush green plants than she is of whatever future value they might hold. Seen in full leaf and full flower, I didn’t expect marijuana to be this beautiful.

Yes, participating in the birth of an entire industry has been a thrill ride for most, but it’s not for the faint of heart.

Because weed remains illegal on the federal level, this startup has some severe limitations. For the most part, entrepreneurs can’t get loans or mortgages (for homes or businesses)

or open checking accounts because banks are insured by the government.

More growers than retailers — the state has granted a limited number of licenses — has created a bottleneck of inventory, with not enough stores to sell it. If the state issues more retail licenses, will some stores go bust? If they don’t, will growers? And what will the feds do?

All serious questions, but in many ways, pot people haven’t lost their sense of fun, always an element on the marijuana scene. From the enduring Cheech & Chong (on casino tour) to “That ‘70s Show” reruns to memorable characters like Jeff Spicoli and Jeff Bridges’ “The Dude,” pot remains a consistent source of mirth as it enters the mainstream, now legal in some form or another in 29 states and counting.

In that vein, we present a sampling of current state business names: Spinning Heads, Phat N Sticky, Growing Like A Weed, Treedom, Tumble Weed, Hypothesis Gardens, Green Zombie, Naked Emperor, Bad Ass Herbs, Billows of Haze, My Weed Bunny, Zoobees Doobees, “Oh” McDonald Farms, The Bake Shop, The Slow Burn, Fillabong, Smuggler Brothers, Toker Friendly, We’re Just Buds, It Is Lit, Sweet Releaf, High Society, Ganja Vita, Euphorium.

While the first few years haven’t gone exactly according to plan, after a month of interviewing people in the local cannabis industry, I found they all shared some things: unflagging optimism in its future, and a sense of fun despite the hard work. Those I spoke with have been eager to teach, to show, to dispel stereotypes. Sure, there’s a sale to be made. But you get the sense it’s more than that. It’s as if they’re finally getting to share directions to a newfound swimming hole: Pot’s legal.

Come on in. The water’s fine. ­— Meri-Jo Borzilleri

8 NorthSoundLife.com

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INTRODUCING THE

NOTES Contributors

IMAGINE YOUR AD HERE!

Robert Dudzik A visual journalist from Western Washington University, Robert has covered trail building, deforestation, college sports, holistic medicine, and extreme sports for print and online publications.

Specializing in action, wildlife, macro photography, and astrophotography, he captures a vast and stunning array of photos to share his perspective with the rest of the world. During his time off, he enjoys spending time backpacking and exploring the wilds of the Pacific Northwest.  p. 22

Diane Padys Diane has spent a career making beautiful things more beautiful with her photography. She has lived in San Francisco, Milan, New York, and Seattle, photographing food, fashion, and other fabulous subjects. She now resides in Bellingham, doing commercial photography and environmental portraiture.

In addition, she lends her expertise to the advisory board for Bellingham Technical College’s culinary arts program. dianepadysphotography.com  p. 46

Shannon Finn Shannon is a lifestyle photographer, specializing in natural light portraits, food, landscape, and events.

Through the camera, she works to capture moments, both ordinary and special, that reveal the beauty in and between people and the world around them.

She’s a lover of vintage anything, the ukulele, healthy eats, and rom-coms. shannonfinnphotography.com  p. 48

Sara Southerland

Reach over 200,000 visitors & affluent female readers every issue! sales@northsoundlife.com

306.483.4576 ext.4

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Sara is the Food & Farming Program Manager at Sustainable Connections, where she works to connect the dots between farm and sea to our plates.

She loves bringing together people around good food and good wine, adventuring outdoors, and helping make Whatcom County the best place to live, play, and work.  p. 41

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PRESIDENT/PUBLISHER Lisa Karlberg EDITOR IN CHIEF Meri-Jo Borzilleri ART DIRECTOR Dean Davidson STAFF WRITERS/PHOTOGRAPHERS Kate Galambos | Catherine Torres

ACCOUNT EXECUTIVES Babette Vickers | Dominic Ippolito Melissa Sturman | Kristy Gessner

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CONTRIBUTORS Zacchoreli Frescobaldi-Grimaldi | Ken Karlberg Libby Keller | Lynette Martinez | Laurie Mullarky Diane Padys | Suzanne Smith | Sara Southerland

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EDITORIAL ASSISTANTS Robert Dudzik | Shannon Finn James Hearne | Ben Johnson | Mckenna Kloes Mikayla Nicholson | Kaylin Stieffer

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COVER IMAGE The Benedict from Burlington’s Railroad Pub & Pizza, p. 62.

Photographed by Dean Davidson.

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Bellingham Alive welcomes comments and feedback for our Letters to the Editor section. We’d love to hear what you have to say and are open to story ideas about the people, places, and happenings in the North Sound (Whatcom, Skagit, San Juan counties).

Let us know what you like, and what you’d like to see in the magazine! Contact editor Meri-Jo Borzilleri at editor@northsoundlife.com.

The latest issue of Bellingham Alive arrived and I sat right down and slowly looked at and read every ad and article on every page. It was as usual “all fab.” Diane's animal photography is as extraordinary as her food photography.

Ken Garfield Jr. just let the “cat out of the bag” to let dog enthusiasts know how painful negativity can be. I always learn something I didn’t know before or had my memory refreshed from “Who Knew.” I count on finding new places to shop and new restaurants to try. I don’t own a pet but I have had and do love all the dogs in my life. This Pet issue is terrific — but then aren’t they all? I just couldn’t let my feelings not be said. The magazine gives me great pleasure.

Patti J., Blaine Healthy Appetite

NOTES

Letters to the Editor

and we eat up every issue with delight.

It has become so polished, interesting, and informative. We love it.

Joan B., Bellingham World Traveler Having lived in Bellingham over 35 years, it’s fun to see how Bellingham Alive depicts all the positive elements of this city. For the last five or so years, my husband and I have been housesitting in Germany, England, Switzerland, Portugal, Spain, Australia, and other places. We basically “move in” to someone else’s house so they can go on a vacation or business trip. We’ve stayed in a huge manor house one mile from where scenes from Downton Abbey were filmed and in a 500 year old remodeled Swiss barn. As we travel, people always ask us, “What’s your favorite place to live?” We always answer, “Bellingham!”

I have to say that my partner and I have a subscription to Bellingham Alive

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August 2017

13

NOTES Meet the Staffer Every issue we introduce you to a staff member at Bellingham Alive.

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

I’m a photography intern and have been here since the beginning of April. I take photos when needed, write stories and create some of the event pages. It’s been fun so far and I can’t wait for more opportunities during my internship.

What is your background?

I’m from a smaller town called Maple Valley, where I grew up with my family and dogs. I just graduated from Western Washington University with a visual journalism degree and a minor in audio technology, music and society.

Kaylin Stiefer

What is your favorite part of working for a regional lifestyle magazine?

I’m not from Bellingham, but I want to make this my home.

Being able to explore Bellingham and the surrounding areas while getting to know the people here is a rewarding part of this job.

What are some of your hobbies and interests?

I’m kind of an introverted artsy-fartsy person who loves taking photos, journaling, painting, watching movies, singing, and making music with my a capella group at WWU. 

14 NorthSoundLife.com

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LIFESTYLE In The Know · Calendar · Spotlight Artist · 5 Faves

Life on the Rooftop WRITTEN BY MIKAYLA NICHOLSON PHOTOGRAPHED BY KAYLIN STIEFER

T

he summer is when the best parts of Washington come out to play. There’s nothing quite like rooftop dining during the warmer months. Maybe it’s the skyline views or the general fancy ambiance. Maybe it’s the above-it-all feeling you get as you enjoy food and drink. Or maybe it’s because food has been known to taste better when you’re high. Whatever the case may be, rooftop dining is fun, classy, and a little bit magical. Here are some highlights around the area for enjoying life on the roof. … continued on page 20

Calendar

LIFESTYLE

AUGUST AUGUST

3

AUGUST

Riverwalk Summer Concert Series Every Thursday Riverwalk Plaza, Mount Vernon riverwalkconcerts.com

San Juan Summer Art Festival Fridays in August Brickworks, Friday Harbor sanjuancountyarts.org

AUGUST

4

11 AUGUST

East Sound Fly-in and Antique Car Show Orcas Island Airport, Orcas Island portoforcas.com

Lopez Rhythm and Waves Music Festival Lopez Island Community Center, Lopez Island lopezcenter.org

12

AUGUST

5

Kids’ Fest Civic Field Stadium, Bellingham bellingham.org

AUGUST

San Juan County Fair San Juan County Fairgrounds, Friday Harbor sjcfair.org

16

© Jon Brunk

AUGUST

9

Skagit County Fair Skagit County Fairgrounds, Mount Vernon skagitcounty.net

AUGUST

Whatcom Humane Society Doggie Dash 5K Run and Walk Lake Padden Park, Bellingham whatcomhumane.org

20

August 2017 19

Photo courtesty 5th Street Bistro

Jalapeños at Fairhaven

5th Street Bistro

…

Bellingham Jalapeños at Fairhaven The only thing better than margaritas is margaritas on the roof. Jalapeños in Fairhaven has both. The upper deck overlooks the tops of historic shops and cobblestone streets, as well as the Fairhaven Village Green. There are two levels of outdoor seating, and both come equipped with covers in case of inevitable rain. When the Fairhaven Outdoor Cinema is running their slate of movies, the roof is a great spot for listening to soundtracks of classics while enjoying chips and guacamole.

1007 Harris Ave., Fairhaven 360.656.6600 | jalapenos-wa.com

The Green Frog The Green Frog in downtown Bellingham is a hub for live comedy and music, but it also boasts a lovely outdoor seating patio. The upstairs deck is adorned with twinkly lights, long picnic tables, and a wooden staircase down to the street. The Green Frog is rarely too overcrowded or boisterous, making for a peaceful experience in the 20 NorthSoundLife.com

The Green Frog

sky. This is the perfect place to stargaze while enjoying a mixed drink paired with one of the Frog’s delicious grilled cheese sandwiches.

1015 N. State St., Bellingham 360.306.8273 | acoustictavern.com

Fat Pie With a view of the hillsides of Bellingham on one side and the bay on the other, Fat Pie in Fairhaven is a must-try. It’s almost hard to tell from the outside that Fat Pie boasts one of the fanciest outdoor dining spots in the city. The rooftop comes packed with amenities: heaters for chilly nights, various plants and foliage, an outdoor bar, and a wide array of pizza options.

What else do you need?

1015 Harris Ave., Bellingham 360.366.8090 | fatpiepizza.com

Anacortes 5th Street Bistro It’s all about the pampering at 5th Street Bistro, a restaurant on top of a spa. The menu includes everything from small bites like salmon lox and

charcuterie, to heartier options like burgers and oysters. Happy hour is attractive for its garlic fries, or stuffed mushrooms, or calamari, or fish and chips. Featuring beautiful views over the water, cozy outdoor furniture and a fireplace, all you need to add is good drinks and good friends to make this a treat on any day.

419 Commercial Ave., Anacortes 360.299.1400 | majesticinnandspa.com

Friday Harbor Friday’s Crabhouse Friday’s Crabhouse in Friday Harbor lets you catch the boats sailing on the marina while you enjoy a plate of fishand-chips and a cold beer. Pretty classic Washington. The menu features both sea and land fare, and the burgers have a good rep as well. The view is the main draw here, and it’s hard to beat. The top of this joint doesn’t just overlook the harbor, but also the colorful textures and textiles of the rooftops below. Plus, it’s dog friendly.

65 Front St., Friday Harbor 360.378.8801 | fridayscrabhouse.com 

In the Know

Wonder Woman Barb Demorest WRITTEN AND PHOTOGRAPHED BY MCKENNA KLOES

B

arbara Demorest’s story is one that begins with a diagnosis and leads to a ripple of hope for thousands, extending from her Bellingham community all the way to women of rural Uganda. In July of 2011, Demorest received the devastating call that a lump she had biopsied was indeed breast cancer. She would undergo a mastectomy and, due to complications, Demorest was unable to be reconstructed.

After hearing about Knitted Knockers from her doctor, a light bulb went off for Demorest. A Knitted Knocker is a hand-knit breast prosthesis stuffed with polyester fiberfill. They are intentionally light and soft, making them an attractive alternative to the traditional prosthesis that can be uncomfortably heavy.

Demorest retired two years ago in order to run Knitted Knockers as a nonprofit and give them away for free to doctor’s offices and individuals who order them via her website where the pattern is available, along with instructional videos and other resources.

“I began to think about how to scale this up in order to inspire and equip people to provide to their own communities,” Demorest said.

Scale up she did. In October 2016, Demorest received a call from a representative of the Breast Cancer Initiative of East Africa, asking her to come to Rwanda to teach women there how to make Knitted Knockers. Women are now being trained all over Africa by the group Demorest and her team instructed. As a result of conversations she had with leaders in Rwanda during that trip, the Minister of Health has even vouched to buy a second mammogram machine for the country within the year, Demorest said.

Since her involvement with Knitted Knockers, Demorest and her team of volunteers have registered over 300 groups in 16 countries to knit the knockers that breast cancer survivors receive for free after their surgeries. They fulfill around 1,000 orders every month.

Yet when asked why she doesn’t have them manufactured, Demorest says, “We can’t move away from the hand-knit model. They are light and soft and beautiful, but the important part is that they’re made by someone who cares.” 

LIFESTYLE

LIFESTYLE In the Know

Master Chef Opens Specialty Bakery Opera Pastries and Coffee WRITTEN BY BEN JOHNSON | PHOTOGRAPHED BY ROBERT DUDZIK

T

hose hungry for a taste of France have a new destination to try in downtown Bellingham.

Opera, a French pastry and coffee shop, officially opened its doors on April 1. The bakery features an array of classic French pastries baked in-house daily.

Opera’s display case is filled with traditional treats, like flaky golden croissants and layered opera cake, alongside more inventive creations, such as bright pink strawberry éclairs. To create each batch, chefs combine dough from the prestigious Lenotre in Paris with local ingredients like Washington state berries. The tarts, topped with pears or blueberries, are particularly delicious. The bakery also serves homemade quiche, croques, and baguettes for the hungrier among us.

Baked goods range from $3–5, while sandwiches are around $8.

The small bakery is part of a big goal. Creator and head chef Eric Truglas, a 30-year veteran of the food industry and a certified French master chef, sought to create a French quarter in Bellingham when he moved to the area a few years ago.

He began by opening EAT Restaurant and Bar on Cornwall Avenue, an establishment serving American farm-to-table cuisine with a French twist. When planning the bakery just up the street, Truglas and his business partner Jean Luc Cornet desired something totally French.

They began by naming the shop Opera — a word that references both the Opera of Paris and opera cakes, both ubiquitous in French culture. Descending the stairs into the shop feels like a walk into a Parisian subway station. Glossy white tiles line the wall behind the display case beneath a blue subway sign that reads “Opera.” There’s even a huge, black and white image of the Opera of Paris on the wall near the entrance.

The menu has undergone some tweaks in the first few months as the shop finds its stride, Truglas said.

Even so, Truglas and Cornet are already looking to the future. The pair plan to reopen EAT during lunch hours this upcoming fall, and are looking to expand the market for their baked goods.

“We already have big plans,” Cornet said.  1206 Cornwall Ave. Bellingham 360.306.3917 (EAT Restaurant) | eatopera.com

22 NorthSoundLife.com

Community

LIFESTYLE

APPS WE L VE UberEATS Uber Technologies, Inc Not Uber, the car delivery service, but UberEATS (emphasis on “eats”), the food delivery service by Uber. Instead of picking you up to run errands, Uber runs the errands for you. Simply log in to the app, enter your delivery address, select the restaurant you’d like to order from, and put menu items in your cart! Finally, pay through the app, wait a few minutes, and bon appétit!

A Family Farm for Everyone Cloud Mountain Farm Center WRITTEN AND PHOTOGRAPHED BY KAYLIN STIEFER

S

trawberries, blueberries, cherries, apples, pears, peaches, pumpkins, and so many more types of produce cover the 20 acres of farmland known as Cloud Mountain Farm Center.

Cheryl and Tom Thornton began their family farm in 1978 with commercial apple trees, garlic, and a nursery. In 2011, it transformed into a non-profit community farm designed to help farmers and gardeners learn.

Cheryl Thornton describes their programs as a three-legged stool. The first leg provides an incubator for new farmers and interns where they learn agriculture production and management skills.

The second leg gives farmers a place for research, discussion and distribution of their produce for the Puget Sound Food Hub. The third leg educates home gardeners with community workshops.

“Education is our passion,” Thornton said. She gets joy by being able to help people learn.

Workshops teach people how to grow fruit trees, wine and table grapes, a vegetable garden, apples and pears, organic fruit, and even how to raise pigs and poultry.

Hands-on workshops have been extremely successful since they began them. They have done workshops in the snow, the hail, the rain, and the heat, but people still come, Thornton said.

Cloud Mountain has now partnered with the Whatcom County Library System to bring workshops into town. Thornton also hopes to connect with more of Whatcom County outside of Bellingham.

In 2016, they helped 375 community members grow their own food in 30 well-attended workshops.

Local restaurants and businesses such as Boundary Bay Brewery, Aslan Brewing Company, Goat Mountain Pizza, and Mallard Ice Cream use produce from the center.

On October 7, the 28th annual Fall Fruit Festival, held during apple season, will kick off the weekend with more than 200 varieties of fruits, live music, a cider press, educational kids’ activities, and Pizza’zza food truck. This event offers learning experiences for all ages and allows the community to come together.

If you have always wanted to become a home gardener or you’re a farmer interested in advancing, Cloud Mountain Farm Center has the resources, trust, and friendly people to get you there. 

PotBot Potbotics Inc PotBot works great for anyone looking for more information about which strain or type of medical marijuana would work best for him or her. The user has to enter their conditions into the app and in return, it finds the most appropriate form of medical marijuana. Users love that the app is thoroughly researched, backed by studies, and science-based.

Yelp Eat24 Yelp Craving a heaping pita sandwich? Maybe some Indian food? Yelp’s Eat24 app has got you covered. Based on your location, the app will find restaurants delivering nearby and restaurants that receive online orders for in-store pickup.

If you aren’t too sure about trying out a new place, you can also read Yelp reviews in-app to decide. Enjoy!

WeedMaps WeedMaps Not sure which dispensary is nearest you? Download WeedMaps to see all cannabis shops in the area, as well as medicinal marijuana doctors, and cannabis delivery services. You can also search the app looking for a specific product nearest you, or even specific brand!

6906 Goodwin Rd., Everson 360.966.5859 cloudmountainfarmcenter.org

August 2017 23

LIFESTYLE In the Know

Pickin’ Washington’s Bluest Jewels Bow Hill Blueberries WRITTEN BY CATHERINE TORRES | PHOTOGRAPHED BY HARLEY SOLTES

S

ummertime means warm breezes, crab boils, and berry picking. If you haven’t already visited Bow Hill Blueberries in Bow, then you’re missing out on some of Washington’s best berries.

The farm has been selling blueberries since 1947, owned by the Anderson family until Susan and Harley Soltes bought it in 2011. The Solteses wanted a farm with the whole package: an infrastructure, WSDA license, and the crops ready to go. The six-acre farm came with more than 4,500 bushes of heirloom blueberries: Rubels, Stanleys, and Jerseys.

The Solteses wanted to maintain the integrity of the fields and cause little disturbance to the environment so they pursued organic farming. They quickly became recognized as an organic business, but had to wait another three years for the designation of organic field.

Organic farming requires coming up with creative solutions instead of defaulting to synthetic products. Harley explained, “You have to be relentless…You don’t get to have a chemical option, you’re doing a lot more preventatives.”

This includes constantly monitoring the bushes and pruning to increase airflow. The Solteses rely on mulching, composting, setting traps for fruit flies to catch the eggs before they hatch, and other natural solutions like thyme oil. Thyme oil serves as a fungicide and pest control, and Harley joked it “makes the field smell like pizza.”

People often don’t realize between organic farming and product production the staff of six is busy year-round, and grows to 25 during harvest season in July and August. Harley added “It’s just as busy on January 8th as it is in the summer.”

The hard work has paid off: No bushes have died since the Solteses took over and they’ve steadily been increasing their yearly output despite unpredictable weather like high winds and finicky temperatures.

About 15 to 20 percent of the crop gets picked from U-Pick. The rest is harvested and either sold to local markets or frozen for the farm’s many blueberry products. Susan is the product developer and marketer, Harley produces, and their daughter, Amelia, designs the product labels. Unlike many other blueberry producers who seasonally replace bushes per market demand, the 70-year-old heirloom blueberry bushes at Bow Hill Blueberries won’t be replaced anytime soon.

The family understands their gold mine of heirloom varieties each have different characteristics that work better for various products. For example, for ice cream and smoothies, blueberries that hold their color well are ideal for achieving a lovely blue-purple color. Modern blueberries are bigger, 24 NorthSoundLife.com

meaning they have more water and thinner skin, making the ice cream and smoothies a grey color. Having knowledge of each berry’s characteristics helps develop the best products.

On the farm store’s shelves you’ll find chocolate-covered blueberries; dried blueberries; blueberry jam; blueberry powder that’s high in fiber, manganese, and vitamin C and works well sprinkled into a smoothie, baked goods, and over oatmeal. Their blueberry juice is just blueberries: 1,094 coldpressed blueberries in their 32-oz. bottle. Finally, Bow Hill Blueberries Organic Heirloom Pickled Blueberries won in the Pickles category for this year’s Good Food Award, a nationwide designation. Made with either Rubles or Stanleys, it’s a satisfying combination of sweet and savory that makes a great topping for grilled fish, on a cheese plate, and in salads.

Even with so many delicious blueberry products, Susan’s favorite way to eat blueberries is dew-specked, fresh off the vine in the morning or frozen in a cup. However, Harley likes them thawed over cereal, and in blueberry pies, and in powder form over steel cut oats… and in blueberry sauce over Lopez Island Creamery Bow Hill Blueberry Ice Cream.

After all, when the blueberries are this good, you can’t really have too many.  15628 Bow Hill Rd., Bow 360.399.1006 | bowhillblueberries.com

Book Reviews

In the Know

LIFESTYLE

WRITTEN BY LAURIE MULLARKY

The Radium Girls: The Dark Story of America’s Shining Women

by Kate Moore 480 pages Sourcebooks

This is a story that shocks, inspires, and mesmerizes a reader about a piece of history that cried for a voice. The watch dial-painters of World War I were all young women, drawn to the job by lucrative pay and the hyped-up idea that radium was good for them. However, within a few years, the insidious march of radiation poisoning decimated the ranks of these shining girls, who glowed at night, developed anemia and sarcomas, and suffered immeasurable pain thanks to the “Lick, Dip, Paint” regimen. The book follows the lives of heroic women and their fight for justice and reparations.

This is a fascinating look back at how the Occupational Safety and Health Administration (OSHA) was created, the rise of labor laws, and the heroes who gave up everything, including their lives, to make sure that others did not suffer the same fate.

The Jersey Brothers: A Missing Naval Officer in the Pacific and His Family’s Quest to Bring Him Home

by Sally Mott Freeman 589 pages Simon Schuster

The three Mott brothers, Bill, Benny, and Barton, grow up on the Jersey shore with a devoted mother, a deep love for the Navy, and challenging childhoods. When World War II hits, Benny’s naval years place him as head gunner on the storied Enterprise carrier, Bill becomes the head of the map room in FDR’s White House, and Barton is encouraged to go to the Philippines with the Navy Supply Corps where he will be “safe.” Yep, you know where this true story is headed. Barton is taken prisoner after Pearl Harbor, and his two older brothers, who always protected and cared for him, are frantic to find him. This narrative follows the many battles of the Pacific, including details of the shocking human toll at the battles of Saipan and Okinawa, the horrific treatment of the POWs, and the interchange amongst the big boys in the White House.

August 7, 8 p.m.

Poetry Night Bellingham Public Library 210 Central Ave., Bellingham 360.778.7230 Bellinghampubliclibrary.org Bring your own poetry to read or just sit and listen to the featured poet and your peers. A great night of local poetry is in store!

August 27, 3 p.m.

Peace Weavers Village Books 430 Front St., Lynden 360.526.2133 | villagebooks.com Washington-bred Candace Wellman discusses coast and interior Salish families’ cross-cultural arranged marriages and the native wives that, although remaining unacknowledged, exhibited exceptional endurance, strength, and adaptability. Each wife’s story is unique, but together they, and other intermarried women, helped found Puget Sound communities and left lasting legacies. They were peace weavers.

WHO KNEW? The 12 Days of Pizza?

Although usually attributed to Italy, pizza in some form was a staple meal for those around the Mediterranean, including Egyptians, Armenians, Greeks, Israelis and Babylonians.

Originally just flatbread topped with oil and herbs, the oldest mention of the dish comes from a Latin text from 997 A.D. in which a bishop was promised 12 pizzas each Christmas and Easter.

Somebody’s Always Making Dough On any given day in the United States, 13 percent of Americans are consuming pizza, according to a 2014 study by the Food Surveys Research Group. The survey found young people are the most likely to grab a slice.

The research also found pizza sales increasing around the country in restaurants and pizza chains.

Tomatoes a Late Add Pizza today would be unrecognizable from the pizza of 500 years ago.

Tomatoes, a key ingredient in a pie today, are a new-world crop, and originated in South America. The fruit (and yes, it’s a fruit) was not introduced to Europeans until Spanish conquistadors retrieved them from Peru in 1522.

Iceland’s Pineapple Debate In February 2017, Iceland’s President, Guðni Th. Jóhannesson, jokingly claimed he would outlaw pineapple on pizza if he could.

After his comments spurred debate, the president clarified he was glad he didn’t have such power. The president is “fundamentally opposed” to the tropical topping, and suggested trying seafood on pizza instead.

August 2017 25

LIFESTYLE Five Faves

Movie theaters don’t usually provide a view of the city — unless it’s on top of a five-story parking garage. For one night each summer month, an inflatable projector screen turns the Parkade in downtown Bellingham into a rooftop movie theater. The event includes a beer garden and a great view of the City of Subdued Excitement.

1300 Commercial St., Bellingham 360.738.0735 | pickfordfilmcenter.org

FIVE OUTDOOR FAVES MOVIES

© Jake Holt Photography

1

ROOFTOP CINEMA AT THE PARKADE

2

FAIRHAVEN OUTDOOR CINEMA For the past 17 summers, moviegoers have flocked to the Village Green in Fairhaven for live entertainment and a family-friendly flick. A film is projected onto a huge white wall downtown each Saturday night, where guests watch from their blankets on the lawn. As a sort of tradition, the final showing each season is usually “The Princess Bride.”

ARTinANACORTES.com

1207 10th St., Bellingham 360.733.2682 | fairhaven.com

3

BLUE FOX DRIVE-IN Just like the old days, the Blue Fox Drive-in gives moviegoers a chance to watch films from the comfort of their own car. The theater in Oak Harbor plays blockbusters under the summer night sky, and has its own arcade and go-kart track. How many movie theaters can say that?

1403 N. Monroe Landing Rd., Oak Harbor 360.675.5667 | bluefoxdrivein.com

4

A

Anacortes Arts Festival e Anacortes Artsacts Festival August 4 - 6 | 32 Music on 3 Stages e r F l Concert Series at Cap Sante Marina l July 21 - July 26 | Wednesdays & Fridays 6pm

STARLIGHT CINEMA — MOVIES IN THE PARK The playgrounds, green fields, and summer movies make Hillcrest Park in Mount Vernon a great destination for fun with the family. Every Tuesday night in August, the park will become a venue for a free and family-friendly movie showing. Get the lawn chairs and blankets ready, and check out the nearby Japanese garden when you make your visit.

1717 S. 13th St., Mount Vernon 360.336.6215 | mountvernonwa.gov

5

FRIDAY FILMS ON 4TH Lynden has joined the outdoor movie fun with the introduction of Friday Films on 4th, a free series taking place on Friday nights. The venue is Centennial Park, a beautiful little square on the corner of 4th and Grover streets where an inflatable projector screen is installed.

Beatle-maniacs might want to stop by on August 4th for a showing of “A Hard Day’s Night.”

319 Grover St., Lynden 360.526.2133 | villagebooks.com

Historic Hospitality Hospitality Historic 360-746-8597 • innatlynden.com • 100 5th Street

August 2017 27

Community the Spotlight LIFESTYLE In

Play On Wheels Western Washington University Summer Theatre WRITTEN AND PHOTOGRAPHED BY MCKENNA KLOES

W

ith the vast amount of outdoor activities available to Pacific Northwest residents in summer, theater-going is rarely at the top of the list. From hiking to windsurfing to jumping in the bay, being outdoors is a priority in our short summer months. So Western Washington University’s Summer Theater program decided to integrate the best of both worlds — riveting entertainment in an active setting.

Bikes. Comedy. Beer. Community. All of Bellingham’s favorite things are written into “Bicycle Noir,” a show fusing theater and biking. Characterized by director Rich Brown as a comedy, the show invites the audience to ride their own bikes and follow main character Lou as she and other cast members stop at iconic city spots in an attempt to follow clues and solve a murder.

“It’s the perfect Bellingham evening. It’s fun, it’s summer, it’s silly, and we’re on bicycles,” Brown said.

Bicycle Noir has been performed in Olympia in the past, but this summer will be its grand debut in Bellingham, running August 16–20. The show is written by Seattle playwright Brian Willis, who visited Bellingham to re-write parts of the play to include references to iconic city spots and nods to local quirks.

The show begins at Cafe Velo, a bike repair shop that serves espresso, tap beer, and sandwiches (p. 77). The audience is encouraged to show up early to socialize and enjoy a brew together before heading off for the riding adventure.

At 7:30 p.m., the “tour guide” character will open the show by leading audience members from Cafe Velo, along the Samish trail to Boulevard Park, then back to end the evening at Gruff Brewing for the final scene and an opportunity to 28 NorthSoundLife.com

stick around to chat with cast members. In total, the show is predicted to last one hour and 15 minutes.

Brown was intentional about making this a community event that would involve each audience member.

“Why wouldn’t you show up at a cafe, have a coffee or a beer, look at what they do for amazing bike repair, and go on this little ride that has comedy and story and quirky characters? You can even try to solve the crime as we go,” Brown said.

According to Brown, the entire route is a level grade, so novice and experienced bikers alike can join the fun.

“It’s comparatively at the level of a brisk walk in terms of physical activity,” Brown said.

Perhaps the most enticing detail: The show is free, with only a suggested donation. Brown is hopeful that “Bicycle Noir” will bring community members together to enjoy the amazing summer evenings Bellingham offers. He also hopes to raise awareness and appreciation of Western Summer Theater.

“Hopefully people who would normally say, ‘Oh, it’s so beautiful I don’t want to go sit in a theater,’ will think this is just quirky enough that they want to try it. They might realize they like being around live performers and storytelling,” Brown said.

Kyle Stella, the actor who plays the main character’s sidekick, also serves as the public relations director for Western Summer Theater. Stella is excited to involve the audience by leading them to different scenes and inviting everyone to join the fun.

“If you’ve got a bike, you already bought your ticket,” Stella said. 

A Bigger Slice of the Pie Pizza’zza Expands in Fairhaven WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS

A

fter about six months of renovation Pizza’zza officially reopened in June as a full-service, sitdown restaurant and tap room. While the carryout counter has been a part of what was once Yorky’s Market for 13 years, the expansion has allowed owners Will Annett and Erica Lamson to offer a beautiful seating area for customers. The remodeled Fairhaven location can now accommodate up to 74 guests and houses 18 taps, which feature local beer, wine, cider, kombucha, and root beer. “It was a natural growth. Customers have been asking for seating for some time,” Lamson said. In addition to the beverages on tap, the new space provides growler fills and six packs to go.

The remodeled Fairhaven location can now accommodate up to 74 guests and houses 18 taps, which feature local beer, wine, cider, kombucha, and root beer.

The remodeled space is bright and welcoming in a casual way. Long, raw-edged wood tables line the walls, inviting guests to sit next to strangers and engage over pizza and beer. The tables were made by a passionate Mark E. Hall, just one of the many creative minds who put the new space together, Lamson said. “It was wonderful for me to work here during the remodel because of all the lovely smells of beer, sawdust, and pizza,” Hall said. Lamson enjoyed it as well. “It is great to host a space for creativity,” Lamson said. To finish off the natural look, the walls are painted with a mountain silhouette, which guests can doodle on with chalk.

Situated just a few blocks from Stones Throw Brewery and at the entrance to Chuckanut Drive, the restaurant is in a “general walk-around location,” Hall said. Beyond infusing the local economy by sourcing ingredients and beer from the area, Pizza’zza provides a third space for community members. It isn’t work or home, but another place where folks can gather and interact. In addition to their two Pizza’zza locations, the couple has two food trucks. Pizza’zza Mobile and Delicious Mischief Cajun Kitchen, which opened in June. Check out the Pizza’zza website to find out where to find these mobile kitchens next.  Fairhaven: 1501 12th St., Bellingham Alabama Hill: 2418 Alabama St., Bellingham 360.218.7012 | pizzazza.com

In the Know

LIFESTYLE

Community Trip LIFESTYLE Quick

Going Boutique in Seattle The Edgewater Hotel WRITTEN BY KEN KARLBERG | PHOTOGRAPHED BY LISA KARLBERG

I

f you are looking to pamper yourself in Seattle and want a truly Pacific Northwest experience, the historic Edgewater Hotel is the perfect boutique alternative to Seattle’s predictable national chains. The Edgewater is a fusion of old school and contemporary styles — offering warm and rustic charm, edgy pop-culture energy, and stunning unobstructed shoreline vistas of brilliant sunsets, Seattle’s burgeoning skyline, and the snow-capped Olympic Mountains. As Seattle’s only waterfront hotel, the Edgewater is in a class by itself, a class of one. No other downtown hotel can match its uniqueness.

Local history buffs will tell you that the Edgewater instantly became an icon in hotel circles when the Beatles famously fished from their hotel suite window during their band’s world tour stop in Seattle in 1964. But that was then, this is now. The best part of any stay at the Edgewater today is its location in the heart of Seattle’s waterfront and the flexibility that it offers to match your mood.

For those seeking the quintessential Emerald City, the Edgewater is the perfect launch point for all things Seattle — the Space Needle, Pike Place Market, the Seattle Aquarium, and the Great Ferris Wheel are a double short latte’s walk away. Or if you enjoy galleries, souvenir shops, and local bars and restaurants, or if you are just a 30 NorthSoundLife.com

people-watcher, a slow stroll along the waterfront is a must.

If you are in the mood for a day cruise to Victoria, B.C., or Tillicum Village, or through the Ballard Locks to Lake Union or Lake Washington, no worries. The walk to Argosy Cruises and Victoria Clipper won’t raise your heart rate above 80 bpm. Or take an evening Washington State ferry ride to Bainbridge and back. You will be rewarded with breathtaking, panoramic views of downtown Seattle at night. Simply put, no downtown hotel makes Seattle more walkable from its front steps.

Not in the mood to walk? Let Edgewater do the driving.

With free complimentary shuttles to Seattle’s uptown and waterfront corridor, you won’t miss a thing, day or night.

The Paramount, Moore, and 5th Avenue theatres; Jazz Alley; the Seattle Underground tours; the Museum of Pop Culture, and a Sounders, Seahawks, or Mariners game are at your fingertips. Just dial “9”! Even Seattle’s hidden gem, Discovery Park, is but a short 10-minute drive through one of Seattle’s most beautiful neighborhoods, Magnolia — well worth taking your vehicle out of valet parking for an early morning walk in the woods.

For those who want a more leisurely pace, the Edgewater doesn’t disappoint there either. Built atop Pier 67, the hotel juts out over Elliott Bay and the entire westerly side is

constructed with glass to provide guests with a front row seat to world-class sunsets and natural beauty normally reserved for hikes in national parks. Had your fill of granite, crystal chandeliers and modern “I have no clue what it is” art at other hotels? Welcome home to the Edgewater, where you know you are in the Pacific Northwest. The natural finishes of the reception area and the Six Seven bar and restaurant create a contemporary, but lodge-like feeling with river rock fireplaces, wood beams, knotty-pine furniture and traditional Western and Native American artwork.

And here’s a pop quiz: When was the last time that a hotel lobby and sitting area made you want to curl up and just watch the hustle and bustle of Seattle’s harbor for hours on end? Answer — at the Edgewater. The sitting area is always full for a reason. Or guests can relax on the Six Seven deck, rain or shine, with a glass of wine and a book, or just hang out breathing fresh marine air and listening to the sounds of the waterfront. With only views of adjacent taller buildings or parking lots, neither the Hyatt, nor the Hilton, Westin, W, or Marriott can offer nature as part of any weekend package.

The Edgewater does, every day.

If quiet solitude is your heart’s desire, forget the walks, forget the Seattle activities. Open your windows to Elliott Bay, Alki, and the Olympic Mountains, feel the wind on your face,

and relax in your waterfront room, complete with fireplace, an old-fashioned four-legged tub, and upscale walk-in shower.

Feel free to bring along the family dog or cat — the Edgewater is pet-friendly. You may find yourself taking a well-deserved nap with Fido in no time flat.

Hungry? The Edgewater has you covered there, too. Few hotel restaurant/bars in Seattle can boast that a healthy percentage of their dining patrons are non-guests. The Edgewater can. That’s all you need to know before you hit the “book it” button when making reservations. The romantic sunset-infused ambiance local live music, and the American Contemporary food and drink are that exceptional. Most hotel restaurants and bars are half-filled with guests only.

Not the Edgewater. The Edgewater prides itself on being the go-to steak and seafood restaurant on the waterfront — and with good reason. Cancel any reservations that you may have elsewhere. You won’t be disappointed.  2411 Alaskan Way, Seattle 206.728.7000 | edgewaterhotel.com

August 2017 31

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Board CertiFied neurosurgeon.

WEEKEND Vibrations Need help planning your weekend?

Dr. Meredith joins fellow Neurosurgeons David Baker, MD, Tung Ha, DO, Barry Landau, MD, and Carlton McQueen, MD Pain Management Specialist.

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SHOP Savvy Shopper · Necessities · Around the Sound

Stylishly Tasty, Irresistibly Beautiful Forte Chocolates WRITTEN AND PHOTOGRAPHED BY ROBERT DUDZIK

P

ushing away from corporate chains mechanically mass-producing their chocolate, Forte Chocolates takes a step back, continuing to handcraft their world-renowned sweets.

Turn the corner and walk closer. The smell of hot chocolate hits you first, drawing you inside.

Go ahead — sample Forte’s decadent hot chocolate mix. Make sure you don’t miss other samples placed around the store.

Visit Forte, and you get to do more than shop.

You get to taste a wide variety of their chocolates before you commit to a purchase. Good thing, because you pay more for quality. Forte’s truffles are $4 apiece, same for one of their awardwinning, dark-chocolate sea-salt caramels. Can’t decide? Get the assorted box of both for $25.

Forte chocolate bars start at $8 (for a 1.5-ounce bar) and barks starts at $20 (7-ounce bar).

Visitors can expect to find several different chocolate styles. Some are unusual, some familiar. … continued on next page

…

There’s the lemon-pepper and dark chocolate truffles, peppermint bark; caramels; strawberry-lemonade chocolate squares; even “sipping chocolate” — to-die-for melted chocolate and crème. At Forte, there is something for every chocolate lover.

“I have a one-inch small canvas to work on and it has to be not only beautiful, but it has to be eye-catching enough to capture your interest in a food orientation,” owner and operator Karen Neugebauer said. “And then inside, it has to be as beautiful as it tastes. It can’t just be a plain, chalky interior.”

After injuring her back in 2006 and having to take a year off work, Neugebauer, a master chocolatier, decided to follow a life passion and learn how to cook. After taking just one class in chocolate-making, Neugebauer fell in love with the art of chocolate crafting, seeing it as a “warm hug” she can give to people. In 2013, Neugebauer won World Gold at the Academy of Chocolate in London for her rosemary caramel, placing her, for the first time, on the world stage. To become a master chocolatier, you must prove your knowledge in a variety of different chocolate styles.

“When you start competing and you start winning constantly, people start viewing you differently. I’ve won high honors in not just one category, but in multiples,” Neugebauer said. “I know how to make caramels, I’ve mastered truffle making with different types of chocolate, bar making, sculptures, along with taking on several apprentices. Your work needs to push the chocolate industry forward.”

34 NorthSoundLife.com

While the chocolates may seem intense, the atmosphere of Forte is happy and light, with phrases like “celebrate life with chocolate” adorning the wall. The employees of Forte are there to answer any questions you have. Neugebauer wants to bring happiness to people through the chocolate she creates.

“If anyone has any questions or wants to learn, we open our doors,” Neugebauer said. “We are 100 percent open to sharing everything that we have.”

Neugebauer also offers a variety of chocolate-making classes at her main kitchen in Mount Vernon. These classes range from truffle making, to chocolate bar creation, to full on chocolate sculptures. Even if your truffles, bars or sculptures don’t turn out how you wanted them to, you will still leave with a box full of tasty treats.

Neugebauer says that her chocolate is so good not only because it’s handmade, but because she uses some of the best ingredients from around the world, including a type of cacao she says was thought to be extinct for close to 200 years, named Fortunato No. 4, after the Peruvian farmer whose land this rare cacao grows on. Combining rich flavor with an artist’s flair, the jewel-like Balsamic Fig Truffles or the deep red, cherry almond truffles are worth a try. You won’t find a $2 chocolate bar at Forte, but you’ll discover a taste and flavor you cannot find anywhere else.  1 Bellis Fair Parkway #424, Bellingham 360.306.3065 | fortechocolates.com

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Around the Sound

SHOP

Something Old Meets Something New Pike Street Press WRITTEN AND PHOTOGRAPHED BY MCKENNA KLOES

W

e all love the convenience and connection modern technology affords us, but do you ever yearn for the old-school ethos of doing things slowly and with great intention? Not many trades call for the high-level of skill and precision as much as letterpress does, and Pike Street Press is doing it the right way.

Pike Street Press is a commercial craft letterpress printing company headquartered in Seattle. Lucky for patrons, they recently opened a second small storefront nestled into the downtown Kirkland waterfront scene that draws locals and tourists alike.

The small space is bathed in natural light afforded by a giant front window and white walls with light wood shelving and floors. This clean backdrop sets the scene for the company’s amazing work. Floor-to-ceiling shelves are lined with original prints, from cards to posters to wedding invitation samples.

“Our printing is done in Seattle, but we have a good selection of those products here,” said Mallory Erickson, a Pike Street Press employee.

Many prints in the shop are Pacific Northwest themed.

There are cards that feature moose antlers and ones that silhouette some of the many iconic Seattle area mountains.

For out-of-town friends and family, there are cards with quips about the Seattle rain or postcard style prints that

read, “Greetings from Seattle!” All are done in bold, saturated colors and whimsical fonts and illustrations.

“I love how unique everything is that we sell. I’m especially drawn to cards that are funny and clever,” Erickson said.

While their Kirkland space itself may be small, Pike Street Press is no small-name company. Their work has been celebrated by magazines, award shows and design blogs, and has even been sold at Nordstrom. Their success is partially because they work with vintage, 1950s- and ‘60sera machines, considered by some the height of letterpress printing technology. To keep their work fresh and up-to-date, Pike Street uses modern letterpress techniques.

Other in-house specialty services Pike Street offers include foil stamping, die cutting, and edge coloring. All are done with the unique skill and consciousness it takes to make this company stand out in an increasingly digital world.

In an era of quick texts and monotonous emails, there’s something special about holding a physical paper product in your hands. And rest assured — if there’s any you want to be holding, it’s a vibrantly designed, precisely crafted Pike Street Press card.  90 Kirkland Ave., Kirkland 425.576.0120 | pikestreetpress.com

August 2017 37

SHOP Savvy Shopper

Cannabis Meets Class 2020 Solutions WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS

2018 Iron St., Bellingham 5655 Guide Meridian, Bellingham 4770 Pacific Highway, Bellingham 360.734.2020 | 2020-solutions.com 38 NorthSoundLife.com

THE SHOP

into the store just to check it out,” Nelson said. Beyond building relationships with customers, the staff is benefiting from the new cannabis market as well. For people who may have been users throughout their lives, a job at 2020 Solutions provides not only stability but an accepting place to channel a passion, Nelson said.

Any preconceived notion you have for how a marijuana retailer should look would probably be dashed when you enter 2020 Solutions on Meridian. The store, one of three 2020 Solutions in Bellingham, is expansive, well-lit, and clean. Merchandise lines the walls that sit behind the counters.

Large screens display the menu of marijuana strains currently available, which rotate according to what is in season. “We are more like a farmer’s market than a grocery store,” director Aaron Nelson said.

WHAT YOU'LL FIND What won’t you find? Edibles, concentrates, traditional flower, and accessories. The rotating menu displays the numerous types of flower strains in stock. One gram starts at just $4 and doesn’t go above $18 in order to appeal to wide range of users. Topicals and edibles offer options for people who prefer not to smoke the product or who are looking to use it for medical reasons.

Edibles range from the classic brownie all the way to infused beverages and sprays.

“There is truly something for everyone,” Nelson said. In accordance with state law, all the products are grown in Washington, either in Whatcom County or in the greater state area.

THE ATMOSPHERE Unlike some marijuana retailers, 2020 Solutions avoids the “too cool for school” vibe. The store is well-staffed and aims to give each customer a one-on-one experience.

“We want to provide an environment where people are comfortable asking questions,” Nelson said. Each staff member wears a professional polo and name tag, making it easy for newcomers to feel at home.

Those who are new to pot could easily feel overwhelmed walking into a store like 2020 Solutions. Fortunately, friendly staffers are passionate about informing new users about the seemingly endless options.

FAVORITE ITEMS The Flow CBD Deep Tissue and Joint Gel

by Fairwinds is a favorite of Nelson and also the store’s number-one topical product. The gel can be used for sore muscles, arthritic joints, and minor strains to relieve pain. Use is simple: Just apply the gel to the tender area like any traditional topical and enjoy the warming sensation in just a few minutes. 

KEY PEOPLE The staff at 2020 Solutions is excited about helping customers learn about cannabis for themselves. “The acceptance is definitely growing. We invite people who have no intention of ever using [cannabis] to come

August 2017 39

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WELLBEING Nutrition · Take a Hike · Spa Review · Beauty

Celebrating Summer: Self-Care through Seasonal Eating WRITTEN AND PHOTOGRAPHED BY SARA SOUTHERLAND

I

n the height of the sunshine season — family vacations, downtown concerts, summer festivities, early sun rises and late sunsets — it can be easy to feel a bit drained by the time fall rolls around.

Luckily for us, it’s also the time locally grown produce is at peak production. Community farmers markets and local grocers are bursting with ripe berries and carefully stacked, farm-fresh vegetables.

Taking the time to prioritize these foods, grown in our place, is the ultimate act of self-care, and here’s why: For thousands of years, we only were able to eat what was grown, raised or foraged within a small radius of where we lived.

But our bodies are wise. When we are eating with the seasons, we are eating foods that are light, energizing and cooling in the spring and summer (sprouts, greens, berries, cucumber, fennel), and warming and grounding in the fall and winter (squashes, root vegetables, onions). When we eat foods that are naturally available during that season, it matches what our bodies need at that time.

Eating with the seasons is not only a way to get back in sync with your body’s natural rhythm, but an opportunity to support a larger community effort with each meal we eat. … continued on next page

• Add salt & pepper to taste, and garnish with fennel leaves.

Mashed Cauliflower 1 head cauliflower, chopped into florets 3 garlic cloves 3 Tbsp butter 2–3 Tbsp milk or water, as needed ½ tsp dried thyme ½ cup chives, chopped Salt & pepper to taste

INSTRUCTIONS • Chop cauliflower into florets, and add to steamer basket, along with garlic cloves.

• Steam cauliflower for 7–8 minutes, or until you can pierce it with a fork.

• Add steamed cauliflower and garlic to a food processor with an S blade.

Add rest of ingredients, and blend until creamy.

• Add butter. Add milk or water as needed to make consistency creamy.

…

Summer Berry Salsa An innovative way to eat more berries, this twist on tomato salsa can dress up salmon or a steak, or be served with chips or cucumber slices. Feeling more savory? Swap the berries with farm fresh tomatoes, which will be ripening around Whatcom County this month!

1 pint strawberries, quartered, or diced if large 1 pint blueberries, whole ½ pint blackberries, whole or halved 1 jalapeño pepper, minced (seeds removed for less heat) ½ red onion, diced small ½ cup cilantro, chopped 1 lime, juiced Salt & pepper to taste

INSTRUCTIONS • Chop all ingredients as above • Toss ingredients together lightly; season to taste with salt and black pepper.

Fennel Kohlrabi Slaw Kohlrabi is like the jicama of the Northwest. Its watery crispness is refreshing in salads — think the 42 NorthSoundLife.com

• Garnish with sprinkle of chopped chives. sweetness of jicama and the spiciness of a radish. Kohlrabi can be eaten cooked or raw, and the leaves are great to throw in a stir-fry. Mild and delicious, especially when dressed up with floral fennel and the tangy dressing for this slaw.

1 medium bulb fennel, julienned — or in matchsticks 1 medium kohlrabi, peeled, and chopped into matchsticks ½ red onion, sliced into half-moons ½ cup fennel leaves, chopped 2 Tbsp olive oil 1 Tbsp apple cider vinegar (BelleWood Acres) 2 tsp local honey 1 tsp Dijon mustard Salt & pepper to taste

INSTRUCTIONS • Chop fennel and kohlrabi into matchsticks. Add sliced onions.

• Mix together olive oil, apple cider vinegar, honey and mustard.

• Add dressing to fennel bulb, kohlrabi, and onions and toss to coat.

Pan-Seared Salmon Two 6-oz wild salmon filets 1 Tbsp butter or oil Pinch salt

INSTRUCTIONS • Remove salmon filets from refrigerator and place at room temperature for 15–20 minutes before cooking.

• Heat a skillet over medium-high heat. When hot, add oil or butter, and swirl to coat the bottom of the pan.

• Sprinkle salt onto filets, then carefully place in pan, skinside down • Cook the salmon for about 4 minutes for a thinner filet (1/2 inch), or 6 minutes for a thicker one.

• Then, flip the filet and cook for one additional minute.

• Remove filet from pan, and let rest for 3 minutes before serving.

• Top with Summer Berry Salsa and enjoy! 

Beauty

WELLBEING

DINNER

A Casually Chic Night Out WRITTEN BY LYNETTE MARTINEZ | PHOTOGRAPHED BY SUZANNE SMITH

WHAT TO WEAR The perfect outfit isn’t one that breaks your wallet, nor is it that adorable LBD (Little Black Dress) that has faded into charcoal grey because it’s worn at least four times a month. The most fashionable outfit is one that you feel comfortable and confident in. It’s a plus if it’s versatile. Clothing that works well as office attire can also be worn for a night out. Let’s say that you and a friend, or even a significant other, have planned a date night for Friday after work. Either have a spare change of clothes at your desk or wear an outfit that transfers from day to evening, because it’s inconvenient — and you waste precious time where you could be enjoying happy hour. A pair of colored jeans with a pressed button-up top works well for both — a work day and a night out.

At work, tuck the button-up into your jeans and wear a light blazer jacket.

Lose the jacket, untuck the shirt and unbutton the top few buttons before you head out. If dresses are more your

style, then wear a pair of tights under the dress at work if it’s chilly and go bare-legged for your night out. Betty Be Good has two locations, one in Blaine and the other in Bellingham, and is a chic boutique offering attractive apparel with items priced under $60. “I have been wondering if women come to us to purchase their ‘going-out clothes,’” said Suzanne Smith, fashion buyer and owner of Betty Be Good. “I want to provide women with options that transfer from day to night.”

HAPPY HOUR Hard to beat ending the work week with a stiff drink, followed by dinner and dessert. Enjoy half a dozen oysters and a Manhattan at Rock and Rye in Bellingham. With great recipes and sophistication, this hot spot is offering a scrumptious happy hour from 3–6 p.m. and 9 p.m.to close in the bar area.

During happy hour, restaurant patrons can enjoy food bites under $12 and drinks under $8.

Now that days are longer, have your designated driver take the keys and enjoy a scenic 45-minute road trip down Chuckunut Drive from Bellingham to LaConner for dinner. (Time it right, and on the way back you might see a stunning sunset.) Nell Thorn Restaurant and Pub is a farm-to-table restaurant serving mostly organic food and is situated on the water. You get great views from four separate dining areas. The waterfront dining area is a charming space with expansive windows that overlook the water and docked boats. The bistro dining area overlooks the kitchen, has beautiful shelves displaying wine, and fresh flowers sit atop every table.

The bar is quaint with six large private booths along the side walls and two tables in the center. The patio sits on the waterfront and is perfect for the warmer evenings. The menu will please any appetite with crisp-fresh salads to wild-caught seafood, pastas and steaks from grass-fed cows. Nell Thorn purchases products from local county farms and is currently working with Well Fed Farms, Skagit River Ranch, Gordon Skagit Farms, and Frog Song Farm. Nell Thorn’s specialty is sourcing organic products locally from farms that practice sustainability. Whatever feeds your appetite, nothing is more trendy than local, organic, and sustainable.

DESSERT To help digest your delicious dinner, take a short, 10-minute stroll over to Seeds Bistro and Bar for a dessert that will surely end the night on a sweet note. Situated delightfully in a glass display are sugar cookies shaped like tulips, giant cream puffs glazed with chocolate, and an array of pies. They have pies for all — peanut butter, triple berry, cherry, coconut cream and lemon curd. Have a slice or purchase the entire pie to take home and enjoy for several days. Glutenfree dessert options, such as cookies or the raspberry rhubarb crisp, are on the menu. The assortment of cookies, fruit, and cream pies change but the seduction from these sugary treats is impossible to resist.  August 2017

43

WELLBEING Special Advertising

Young Athletes Cheer them on to safety

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very kid’s a winner when it comes to playing sports.

Game time can boost a youngster’s social skills and provide plenty of healthful exercise that’s also a lot of fun.

But every sport poses at least some risks. As a parent, you can work together with coaches and your young athlete to help reduce these risks.

What goes wrong?

MOST OFTEN, YOUTH ATHLETES ARE SIDELINED BY: • Sprains and strains. These involve injuries to ligaments or muscles and tendons.

• Growth-plate injuries. These occur when the developing tissues at the ends of children’s long bones get hurt.

• Overuse injuries. These are the result of repetitive motions — pitching in baseball, for instance — that stress and strain bones and soft tissues. Overuse injuries are especially common when eager athletes don’t take time off from a sport.

STAY OFF THE INJURED LIST Luckily, sports injuries usually aren’t severe — and they’re often avoidable. To help your child score in safety, consider the following advice: 44 NorthSoundLife.com

Ask questions. Learn what your child’s sports program is doing to prevent and respond to injuries, such as ensuring conditioning for players and safety training for coaches.

Schedule a physical. A preseason exam from a doctor will help confirm that your youngster is healthy enough to play.

Get equipped. Depending on the sport, a helmet, body padding, mouthguards or shinguards, eye protection, and proper shoes may be needed.

Play by the rules. From football to soccer, many sports have rules designed to prevent injuries. Make sure your child knows — and follows — them.

Beat the heat. Give your child a water bottle — and encourage frequent intake.

Warm up. Encourage warm-up exercises before and cooldown exercises after both practices and games.

Don’t downplay concussions. In general, players with a concussion shouldn’t get back in the game until medically evaluated and cleared to play.

Encourage rest. Athletes need breaks in between seasons and during practices and games.

Speak up. Teach your child to speak up if he or she is sick or hurt. And remember to check with your child’s doctor should you suspect an injury.

Need a provider? Our Family Medicine providers are here to help you and your family be your healthy best.  PeaceHealth Medical Group-Family Medicine 4545 Cordata Parkway, Bellingham 360.738.2200 peacehealth.org/phmg

Be ready for the season We know your family’s time is valuable, so don’t sit on the bench waiting for a sports physical. Walk in at PeaceHealth’s Same Day Clinic or call for a convenient appointment. Sports Physicals are only $55* and will get you in the game. *Out of pocket expense, insurance will not be billed.

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T

hree years after Washington state’s first legal cannabis sale — by Bellingham’s Top Shelf, by the way — the giddy early days of legalized recreational pot have settled into a quieter, blissful state. Still, this brave new world has a “can-youbelieve-this?” feel as storefronts sprout and I-5 billboards in the North Sound promote stores like they do tourist attractions.

“I love when somebody comes from Kansas, somebody from Australia,” says Bellingham attorney Michael Hiestand, cofounder of the Center for Mindful Use. “There’s kind of a Willy Wonka feel to it.”

Come with me, and you’ll be In a world of pure imagination…

In the following pages, we look at cannabis through the stories of locals in an industry that has altered the state’s economic landscape. And it’s just getting started. It has been a bumpy road. One of the biggest battles is, predictably, over revenue. Of the excise tax revenue Bellingham generated in

© Diane Padys

Cannabis in the North Sound

2016, for instance, the city gets only about 2 percent — just $88,000 last year — due to a formula that diverts most revenue to the state.

Little surprise that Bellingham is responsible for the bulk of pot revenue in Whatcom County. Since 2014, a total $72.9 million of $94.5 million in sales happened here, and the county is sixth among the state’s leaders in processing pot (into flowers, edibles, oils, balms, etc.), according to 502data.com. Whatcom has 33 stores (eight pending) and 69 legal grow operations (13 pending), according to the state. Skagit County has 24 stores and 38 growers. The San Juans, with a small population already known for a laid-back vibe, has four retailers, nine producers.

Pot growers in Whatcom and Skagit counties are turning fields and warehouses into grow operations. But don’t worry — cannabis won’t come close to overtaking the wellestablished fruit industry here. Your raspberries are safe. You just now have the option to enjoy them in an enhanced state.

Willy Wonka would agree: These are sweet times, indeed.

The Advocate: Rick Steves Written by MERI-JO BORZILLERI

Y

ou know Rick Steves, the Edmonds-based travel guru. But you might not know him like this. For years, Steves has been one of the leading advocates of cannabis and drug policy reform in the U.S. And not in a typical celebrity, photo-op kind of way. While most people were covering their eyes at the slowmotion train wreck unfolding before our November presidential election, Steves and others traveled to places like Maine and Massachusetts to advocate for cannabis legalization. They were largely successful, winning four of five states (California, Massachusetts, Maine, Nevada). Steves also barnstormed during successful campaigns in Washington (2012) and Oregon (2014). He has been an open advocate of pot for years and is a board member at NORML (National Organization for the Reform of Marijuana Laws) and devotes a section of his travel website to the cause. We caught up with him earlier this year to talk pot. Here’s what he had to say:

What I was trying to explain to the political establishment and nervous populace in those (2016) states was…now the numbers are in. And teen use does not go up, DUIs don’t go up, crime doesn’t go up. The only thing that goes up is tax revenue.

Jay Inslee recently told me he’s just thankful that he’s not

arresting 8,000 people a year and that he’s getting more than $100 million in tax revenue each year.

© Rick Steves’ Europe

market that once rivaled Apple in this state and turning it into a (legal) market. It’s amazing when you think about that.

I go to any place that will let me talk. Went to Western Washington in Bellingham, I go to chamber of commerce meetings, I’ll go to Rotary Club meetings, I’ll go to city meetings, I’ll go to libraries, I’ll go to churches. I’ve given talks, a sermon almost, at several Unitarian churches.

We were really happy… but what trumps that enormously

If I ever feel like giving a talk is not going to accomplish anything, it’s Bellingham, because it’s just classic preaching to the choir.

It’s more complicated than a “Let’s be hard on drugs.” What

I like to go to conservative communities…I went down to Medford, Ore. The conservative newspaper in that town came out with an editorial supporting it. They saw the wisdom of it.

To me, that’s the real accomplishment. That’s what challenges me and makes me feel gratified (in) my work.

was the election of our new president, who was going to be not recognizing the whole civil liberties argument case for stopping the war on marijuana.

we’re doing is so smart on drugs. I’m so proud of it.

A lot of people are all excited about pot tourism and this

kind of stuff, people making money on it. I’m more interested in racial justice when it comes to incarcerating people, and I’m interested in not empowering black market gangs and organized crime through black markets. I’m interested in civil liberties, I’m interested in respect for law enforcement and safety for families.

Our government is designed in a way where states are

Even now in the United States there are 70,000 people in jail

on drug offenses and they’re not rich white guys like me. They’re poor people and black people.

to teachers and cops teaching about the dangers of hard drugs…

It’s just a matter of people understanding that this is not propot, this is smart drug policy.

It’s not because more people are smoking pot. It was a black-

That’s one of the beautiful things about travel and that’s

market industry that was enriching and empowering gangs and organized crime. And now it’s become a highly regulated, highly taxed legal industry, so it’s just taking away a black

considered incubators of change. If you want to overthrow a long-minded prohibition, the federal government’s not going to say, “Oh, I’m sorry, it was not a good idea.”

I just think that when you take the crime out of the equation, you have more credibility when it comes for parents

one of the beautiful things about taking common sense answers to solutions people on both sides of the Atlantic are struggling with and sharing them back home. To me, that’s just a joy.

August 2017

47

The Proprietor: Trove Owner Written by MERI-JO BORZILLERI | Photographed by SHANNON FINN

I

f there’s any doubt that the once counter-culture cannabis industry has gone mainstream, consider what Yin-Ho Lai, owner of Trove cannabis shop, uses as inspiration for customer service. “We try to model ourselves after Nordstrom,” he said during an interview at the store.

Yin grew up near Seattle shopping at Nordstrom. He patterned his philosophy for cannabis customer service on the upscale clothing icon’s non-aggressive approach. Instead of being pushy, help the customer figure out what they want — education is a needed service in the brave new world of legal weed.

Yin is a youthful 28, a Western Washington University graduate who ditched a well-paid but grinding job as a

48

NorthSoundLife.com

certified public accountant in Bellevue (he maintains his CPA license) to open a pot store on Samish Way in Bellingham, a few minutes from Western’s campus. Before becoming a CPA, he worked on developing a successful business model with several startups, including a home security service while still a student and a residential cleaning company.

Yin co-owns the business and newly constructed building with a silent partner and is backed by investors, including his father. He got a retail license through the state lottery in 2014, after Washington and Colorado became the first states to legalize marijuana in 2012.

With the uncertainty of the industry — the federal government promising roadblocks and the possibility of the state issuing more licenses — Yin is diversifying by opening up a coffee shop in the vacant office next door. At Trove in late May, sounds of construction could be heard through the walls.

Plans for Trove Coffee — yes, the conventional kind — have it opening this month. The shop anticipates selling local beer, baked goods, and sandwiches.

Trove is doing well. Since opening, Yin has expanded the parking lot and more than doubled his staff. Yin and Trove chief operating officer Caroline Rosenquist, 33, lead a decidedly young group of 15 or so employees, four or five of them full-timers. “I’m the oldest person,” Rosenquist said.

Most “budtenders,” those who work the shop’s counter, start by earning around $11 an hour, but generous tips can mean up to $7 more per hour. After a 90-day trial period, employees usually get a raise of at least $1 per hour or more, said Rosenquist.

The company also offers benefits, with a 401k plan available to full- and part-timers, and comes with a 3 percent match.

Full-time workers get health insurance, with the company paying half of their premiums. “We’ve all been in jobs where we’re not treated well,” Yin said. “If we don’t take care of them, nobody’s happy.” Social responsibility seems to be a guiding principle here as the first generation of legal pot entrepreneurs lay the groundwork for a new era. “It just makes sense to us,” said Rosenquist. “We are pioneers in this industry. We are blazing our own trail. And it better be good.”

The Grower: Danielle Rosellison Written by MERI-JO BORZILLERI | Photographed by DIANE PADYS

D

anielle Rosellison and husband Juddy walk through the door and plunk down keys and bags just before the kids, 7-year-old Radler and Coolidge, 5, come running. It’s the end of another long day at the couple’s cannabis grow operation, Trail Blazin’ Productions, just outside Bellingham. When their kids aren’t in school, they spend most days here at the home of Danielle’s mom, a former flight attendant with the living room sign reading: “What Happens at Grandma’s House Never Happened.”

“There’s no way. I don’t know how we’d be able to do it,” said Juddy, 44, of his mother-in-law’s childcare as he and Danielle work 11- or 12-hour days during the week at the indoor grow.

Meet the fresh faces of a new industry. Legal-weed growers like the Rosellisons don’t fit pot’s stereotype as partying stoners, a good thing for a maligned plant just now coming out from underground. They are like any family of four with a young business on the brink of turning a profit after three hardworking years. Their worries are familiar — making payroll, Mom guilt, fatigue. A perfect night out is a movie so they can go to bed early.

Danielle, by nature, is a nurturer. Certified as a teacher at Western Washington University, she wound up working at a mortgage company, where learning to document has helped in the cannabis industry. Across town in their 17,000-square foot warehouse, she leads visitors to a room on the top floor: The Mom Room, where mature, first-generation cannabis

GLOSSARY: PART 1 THC — Tetrahydrocannabinol. It’s what provides the high.

CBD — Cannabidiol. If you don’t want the high, CBD is the ticket. Has been found to help with a variety of medical issues, including nausea, arthritis, seizures, pain, insomnia.

Cannabinoids — Chemical compounds found in cannabis.

plants — 34 of them, all female — live to be cloned into the crop thriving under all-LED lights on floors below. “This is the headwaters of the whole operation,” she says of their pesticidefree, hand-trimmed business. “These moms are my babies.”

Danielle, 36, spends almost half her working hours as an industry advocate, traveling to Olympia for regulatory and policy issues. Dope Magazine named her its 2016 Activist of the Year. She missed the banquet because it was Radler’s birthday.

“Some things you don’t miss,” she said.

She and Juddy, a former bike and ski shop owner, are painfully aware of the price they pay making pot the family business. Laws prevent their kids from helping them affix stickers, or from accompanying them on long delivery trips around the state that they could combine with family vacations. Because the federal government still considers pot an illegal substance, they have trouble getting a mortgage (they rent) or even a checking account.

So why not open a restaurant instead? Because the bigger picture, for them at least, is not all about the dollar signs. “The founders of 502 were focused on ending mass incarceration; that is their North Star,” Danielle said in an email. “When you know that, and you think of all the social implications of legalizing cannabis — mass incarceration, addressing racism and social injustice, taking a chink out of the war on drugs, expanding people's minds — this is bigger than just us. This is a cause that's really worth fighting for and seeing it through to the end.”

Shatter — A form of concentrated THC or CBD oil, ingested with a dab rig and heated nail.

Dank — High-quality or high-level THC marijuana.

Baked — The state of being high. Not advisable to bake while you’re baked.

Sativa — The opposite of indica, it pushes the high to your head. You’ll feel motivated, light, and happy.

Hybrid — A blend of indica and sativa — you get a body and mind high.

Dabbing — The practice of using a glass bong fitted with a heated nail used to vaporize THC oil, producing a cleaner smoke and high. Just like cooking your meals in a clean pan, rather than on your barbecue grill.

Resin — The black residue in pipes, bongs, and the back ends of joints, similar to the left-over black char on your cooking grill.

August 2017

49

The Budtender Written by MERI-JO BORZILLERI

Photographed by ROBERT DUDZIK

J

aramie Thomas’s job is to sell you cannabis. But his passion — his higher calling, if you will — is to help people who are sick, ailing, even dying. Thomas, unlike recreational-only budtenders prohibited from giving medical advice, is a statelicensed medical marijuana consultant at Satori Bellingham, one of 14 Whatcom County stores with at least one consultant.

Thomas is also a cancer survivor. He endured chemotherapy twice for prostate cancer before it went into remission after he turned to cannabis in the form of a daily CBD supplement.

Thomas is a lifeline — and something of local hero — for his work with patients who, he says, have been shoved aside in the state’s rush to rake in taxes and licensing fees in the recreational cannabis industry. When Washington legalized cannabis in 2012, the mostly unregulated medical dispensaries were folded into the recreational industry. But stricter rules make it more difficult and expensive — sometimes nearly impossible — to provide pot potent enough and affordable for people with serious conditions.

“I’ve seen (cannabis) replace anything from Tylenol to morphine,” Thomas said. “It got people off of heroin.”

The federal government still considers marijuana illegal, officially listing it a Schedule I drug in the same class as heroin, declaring it to have no medical usefulness. This, despite findings published on its own website, drugabuse.gov, that show lower rates of opioid death and dependency in states with marijuana dispensaries (29 states and growing). Pot has helped people with PTSD, cancer, epilepsy, arthritis, pain relief, nausea, insomnia, and other conditions.

Thomas, onetime owner of Bellingham medical marijuana dispensary Grassroots Collective, said the state has promised help to the sick but has yet to deliver, driving people — including some former patients of his store — to a growing black market for medical marijuana. Thomas stood up for his patients when he refused to close his shop for weeks after the state’s July 1, 2016 shutdown for medical dispensaries, shuttering the store only when police showed up. “He is just brave,” said Mike Hiestand, a local attorney, Satori colleague and founder of the non-profit Center for Mindful Use, a gathering place for cannabis informational sessions and activities (p. 54).

A parent recently sought Thomas’s aid for their child with cancer, he said. “It cost $1,000 for two weeks,” Thomas said.

“When medical marijuana was here, we could have treated the child for a full treatment for $600.”

Thomas can also help patients sign up for the state’s controversial new medical marijuana registry. Some patients won’t register, fearing a privacy breach. Registering also can complicate your ability to legally obtain a concealed weapons permit. But it gives patients a tax break and, Thomas says, allows for “collective gardening,” where four people can pool resources and grow their own pot that better suits their medicinal needs.

“I am opening a medical marijuana consulting company soon,” he said. “Unfortunately, people will have to get on the registry. But I can teach them to build their own grow and their own grow room, teach them how to make their medicine.”

THIS IS YOUR BRAIN ON THC

Experiences a euphoric and possibly psychoactive feel due to THC locking into receptors in the brain that releases dopamine, the brain’s main “reward system.”

THIS IS YOUR BRAIN ON CBD

Benefits from CBD’s wide range of receptors that can “fit” with large numbers of neurotransmitters in your brain, allowing the CBD molecules to block pain receptors and help with the treatment of depression, anxiety and even epilepsy in children, according to Leafly.com and the American Epilepsy Society, while not providing the same “high” feeling.

WHATʼS IN YOUR PIPE? POT NICKNAMES Reefer  Dope  Grass  Mary Jane  Ganja  Bud  Chronic  Pakalolo  Devil’s Lettuce  Wacky Tobaccy  Airplane  Moon Cabbage  The Magic Fancy  Sticky Icky  Left-Handed Cigarettes  Skunk  The GoodGood  Aunt Mary  Cheeba  Alligator Cigarette  Stinkweed  Astro Turf 50

NorthSoundLife.com

The Stigma O

ne woman parks her car blocks away from the store where she buys edibles because she doesn’t want it to be recognized. Another’s husband doesn’t want her using the pot store’s ATM for fear their last name might be traced. Another keeps her pot-smoking habits on the down-low because her property-management company drug-tests.

Sure, pot’s legal now. But old beliefs die hard. Two women, aged 50 and over, agreed to talk for this story on the condition they would not be named. A number of people, including elected officials, heath care workers, teachers and others, turned down interview requests, even if promised anonymity, citing fear they’d lose their professional licenses or community reputations.

Just goes to show you that the swipe of a legislative pen can’t wipe out generations of pot stereotypes that say users are lazy, Cheetos-munching n’er-do-wells or drug addicts.

U.S. Attorney General Jeff Sessions said, “Good people don’t smoke marijuana.” But two of the women interviewed for this story, one a longtime nurse and another working in property management, are nowhere near that stereotype. They are highly educated professionals. We don’t know if they live on Cheetos.

But we’re guessing no.

© Diane Padys

Written by MERI-JO BORZILLERI

PROJECTED SPENDING OF MARIJUANA REVENUES FOR 2017–19 BIENNIUM:

$730.4 MILLION

$447.2 M

Health Care & Social Service Funds

“I think people are still afraid of it.”

One 70-year-old, Joan (not her real name), said she was part of San Francisco’s 1970s drug culture and is tickled to buy cannabis off the shelf in Bellingham. When she interviewed for her property management job, she said she scrambled to do a juice fast to flush the cannabis from her system.

Fifty-something “Janice” (not her real name) never consumed pot before it was legal. She doesn’t smoke it due to health concerns, but enjoys it more than wine because it’s hangoverfree and she likes that it brings out her extroverted side. Janice might consume an edible before socializing or a night of playing cards with friends. At first, she tried to hide it from her kids (one almost 21, another a teenager), but they were quickly onto her. “They don’t seem to have a problem with it,” she said.

But she can’t bring herself to tell her doctor or dentist when they ask about drug use. She sees her doctor at parties. “I still think you get judged,” she said. “I think people are still afraid of it.” Janice volunteers at a North Sound area hospital. She doesn’t want co-workers thinking, “I wonder if she’s high.”

She is annoyed she has to hide her cannabis use, even though there’s nothing wrong with it. She also understands. Last year, her father was dying of cancer and she offered him cannabis to help with nausea. He refused because, “it was (an illegal) drug,” she said. Joan said stereotyping misses the point, and an opportunity. “From a spiritual point of view, all these beautiful plants… (and) psychoactive substances are here for a reason, here for us to use them,” she said. “They expand our consciousness. Whatever it takes for us to open our minds to newer possibilities…we should check it out.”

$241.9 M

State Funds

$41.3 M

Cannabis Research, Education, & Regulation

From 502data.com

PROJECTED STATE BUDGET

2017–19

$730.4 M Marijuana Revenues

$41.3 B Total

August 2017

51

The Moms M

ary (not her real name) is a mother of three who dreads the meltdown her eldest child might have in public. Her intelligent, highfunctioning son is 8, considered too old for meltdowns, but has been diagnosed with neurological problems. “I get a lot of looks…`Why can’t you get your kid in line?’ He looks like a normal kid.”

She started giving him cannabis in February after Ritalin’s side effects — weight loss, moodiness, insomnia — became worrisome. “He’s very impulsive, quick to be protective,” said the mom, who did not want to be identified. “He’s super smart, but has a fine-motor disability. On top of that he has ADHD. Transitions can be very difficult. You get a lot of tantrums, a lot of fights.”

“I get a lot of looks…`Why can’t you get your kid in line?’ He looks like a normal kid.”

At the end of her rope, she first heard about using cannabis on a Facebook support group for moms of kids with similar disorders. A certified nutrition coach, she did a lot of her own research, supplemented with advice from the Facebook group. It has more than 200 members. “A lot of these parents have tried everything,” she said. “They’re working, getting called into the schools” when their child has a meltdown or attacks another student.

“It’s really hard to find child care for these kids.”

But the cannabis seems to be working. Since they started with CBD (the calming version) in pill or oil form in February, weekly tantrums tapered to just one or two. “That’s unheard of,” said his mom. He sleeps and eats better and has gained weight. She hasn’t seen any adverse side effects. Before Ritalin, the Adderall that cost them about $400 every three months had tripled in price, 52

NorthSoundLife.com

Written by MERI-JO BORZILLERI

even with insurance, she said. Cannabis costs them about $50 per month.

Washington state’s rules and restrictions on medical marijuana have driven some moms to seek help outside the medical establishment because doctors won’t help or parents are afraid to ask. Mary doesn’t know if it’s legal to give her under-21 son cannabis, so won’t tell their pediatrician. Plus, “it’s not something I would mention to people. It’s stigmatized,” said Mary, who doesn’t trust the statewide registry to keep her son’s name private and undisclosed to federal regulators.

Another youngster, Jaden, has a rare neurological disorder and epilepsy, requiring round-the-clock care. He is 13 but is 12–16 months developmentally, said his mom, Brooke, who renews his medical marijuana card annually.

Since the state closed its medical dispensaries, she makes her own cannabis oil in the family crock pot. It takes days. “It’s hard to find the right combination for him, but I definitely could not imagine not having it for him,” she said.

At first, Brooke got little help from doctors. Their neurologist supported the decision to use cannabis, but said there wasn’t enough data for him to help. In the years since, “he has lots of patients in Seattle that are on it.

He definitely has come full-circle. It’s pretty cool.”

Jaden still takes six seizure medications, but, said Brooke, “we’re thankful for a natural plant that is able to give some relief to his epilepsy, that doesn’t have side effects, that doesn’t do horrible things to his body like the other things have done. I would be afraid to take him off it.”

Despite the effort and uncertainty, Mary is relieved. Cannabis helps her son be his best self, and gives her family — they also have a 4- and 2-year-old — optimism for the future.

“I want to see more of my special child now. He’s an amazing person…

It’s hard when everything is devoted to managing their symptoms.”

GLOSSARY: PART 2 Edibles — Food infused with cannabis product, usually oil or butter (see below). Examples: cake, cookies, pastries, brownies, suckers, taffy, etc.

Can be 30 minutes to an hour before taking effect.

Bong — Made of glass, acrylic, plastic, wood or even fruit (think apples, a pineapple), it’s a device filled with water that cools marijuana smoke when it’s drawn through liquid.

The water also helps filter some of the less-than-desirable resin.

Blunt — Created by dumping the tobacco out of a store-bought cigar (the most popular are Swishers) and refilling the wrapper with ground marijuana.

Indica — The type of marijuana that produces relaxed muscles, a “body high.” Think “in da couch.” And in the refrig — you might get the munchies.

Vaping — One of the least harmful ways to ingest marijuana, popular because it is virtually aroma-free and does not involve a flame. Vape devices can include pens, which are discreet.

Vaping uses high heat to turn the THC oil into vapor rather than smoke.

Shake — The leftovers after the marijuana flower has been trimmed and prepped for sale. Sold in marijuana stores at reduced prices.

Hash oil — THC or CBD oil made from the marijuana plant crystals, known for their potency and a consistent/effective burn.

BHO (butane hash oil) — A highly potent concentrate, BHO is made by dissolving THC crystals in a solvent, usually butane.

Weed butter — Made by mixing ground-up cannabis into a pot of coconut or other high-fat oil, simmering for a few hours, then straining out the plant material. Once it cools, get your mixing bowls ready.

It’s time to cook!

Tincture — A sweetener like glycerin or alcohol mixed with THC or CBD oil usually ingested under the tongue, allowing for quicker absorption.

CANINES & CANNABIS Written by EMILY BYLIN

M

arijuana can have the same medicinal benefits and calming effects for canines as it does for humans.

That’s just the CBD talking — the anti-psychotic, medicinal compound found in cannabis and hemp. THC, the psychoactive compound, will make them very scared and very sick. Many companies now make pet-friendly, hemp-based CBD treats to help dogs with issues like anxiety, chronic pain and seizures without the harmful effects of THC. For dogs, last month’s fireworks are the stuff of nightmares.

Could cannabis help your frightened friend get through the evening easier? The short answer is yes, but only if administered properly with the right products.

Humans can only be affected by THC once it is activated with heat (smoking or cooking). If you ate a bud of pot, it wouldn’t do much except give you a stomachache. Dogs are more sensitive to THC and will feel the effects in all forms if ingested — bud, shake, kief, oil, shatter, butter, brownies — you name it, your dog will eat it, and regret it.

In Bellingham, Northshore Veterinary Hospital’s Brita Kiffney has been a vet for 22 years. While the clinic was seeing some cases of marijuana toxicity before legalization in Washington state, they’ve seen a notable spike since. The classic symptoms of marijuana toxicity include stumbling or acting drunk, being easily startled, and dribbling urine. Since THC is

a fat-soluble compound, dogs can stay inebriated for one to three days after ingestion.

“The first thing you should do is call your vet,” says Kiffney, if you suspect your dog has gotten into your goodies.

If they’re not showing symptoms yet, the vet may induce vomiting safely. If they are showing symptoms, some vets can provide an intralipid injection that pulls THC out of their fat stores to be passed through the digestive system.

As always, prevention is the best medicine. Be sure to keep your green secured tightly and well out of reach of your curious canine. Don’t leave it on the kitchen table, don’t leave it in the car, don’t leave it anywhere their wandering nose might find it.

We all know dogs can manage to get into just about anything.

The future of cannabis for health and wellness looks bright for both man and man’s best friend. CBD might be just what your pup needs to relax, ease pain, and naturally treat many types of health problems, just as it does for humans. Just remember to keep your stashes separate.

CANNABIS 101 Q: Where are you allowed to use/smoke?

Can you smoke or vape in public?

A: It’s illegal to consume marijuana in “public view” — on streets, sidewalks, or in public parks. You can consume in a residence if the property owner allows it.

Same for a hotel: You need permission.

Q: Are there “open container” laws for

your car, like for alcohol?

© Diane Padys

A: It’s a traffic infraction to have pot in a motor vehicle on a highway, unless it’s in the trunk or somewhere not directly accessible by the driver or passengers, or in a package or container that hasn’t been opened. It’s also an infraction to consume it while on the public highway.

If you are parked and consuming cannabis, you can get a DUI. Q: I like to imbibe when I boat, hike, and ski. Is that OK? A: Possession of marijuana is still a federal crime. If you are in

navigable waters (used for business or transportation), the U.S. Coast Guard will enforce federal law. Same is true in national parks. It is never OK to operate a boat while impaired. And the “public view” law applies to state parks, public hiking trails, and ski resorts.

Q: Can I grow at home?

A: If you are just a "normal" person looking to grow for home use, sorry.

It’s illegal in Washington state.

Q: What if I qualify for medical marijuana?

A: To be a "qualifying patient" you need to have a doctor’s record of certain qualifying conditions (see website at doh.wa.gov) to grow up to four plants.

To get the sales tax exemption, you must sign up for the state registry with a retail store medical marijuana consultant.

Check before you do: doing so comes with consequences for gun ownership and HIPPA privacy protection.

August 2017

53

The Promoter Written by MERI-JO BORZILLERI

Y

es, pot tourism is a real thing. Just ask Michael Gordon, co-founder of Kush Tourism, a leading national company based in Seattle. In 2016, cannabis sales totaled $696 million in Washington. Gordon’s estimate is 20 percent of those sales — more than $135 million — came from out-of-state visitors.

That sounds like a lot, until you consider Colorado, which Gordon estimates has pulled in 30 to 35 percent from pot tourism. (Alas, our 2012 brethren seems to have its act together more than we do when it comes to the marijuana industry in general.)

Gordon, 30, founded the company in late July of 2012, four months before both Washington and Colorado legalized marijuana. “We knew people would travel so that they can smoke pot and have fun,” he said. “Everyone knows somebody who has been to Amsterdam. It’s not because of windmills and bicycles.”

With cannabis’s legalization here, pot has cleaned up its act. “One of the interesting, fun things to do when you get an out-of-state guest in Washington is to take them to one of these marijuana shops, because they’re about as sleazy as an Apple store,” said worldwide travel expert Rick Steves, a drug policy reform advocate (p. 47). “They’re really slick.”

While Kush Tourism doesn’t do actual tours outside Seattle, it has a presence statewide through maps, brochures and educational materials. The company distributes to 2,000 places in the state, but “our busiest distribution point is in Bellingham,” he says, where Kush materials can be found in dispensaries, hotels, visitor centers and rest stops.

In Seattle, the most popular Kush tour takes between three and four hours, costs $150, and brings you to the Emerald City’s high-end retail shop, Diego Pellicer; a glassblowing factory; a grow operation; a cannabis oil producer, and finishes with stops in multiple retail shops.

CINEMATIC EXPERIENCE Written by MIKAYLA NICHOLSON

MOVIES ABOUT POT

Smiley Face — This is the kind of movie you might catch on Comedy Central during a hazy, lazy summer afternoon.

Jane (Anna Faris, University of Washington alumni and wife of fellow Seattleite Chris Pratt), goes through the most difficult day of her life after accidentally eating an entire plate of cannabis-laced cupcakes. Faris carries Gregg Araki’s dreamy, absurdist black comedy, and dedicates herself to the performance of being way, way too stoned.

The Big Lebowski — The Coen Brother’s cult classic so

impactful it created an annual convention and semi-organized religion, The Big Lebowski is a classic stoner film. The story is a loosely structured adaptation of multiple Raymond Chandler

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The Teacher

Written by MERI-JO BORZILLERI

B

ellingham attorney Mike Hiestand is a national expert in freedom of speech, specifically the field of First Amendment and media law. Much of his life’s work has been spent providing legal help to thousands of high school and college student journalists and advisors.

Outside Hiestand’s day job, freedom takes a different shape these days. He’s the co-founder and volunteer director of the nonprofit Center for Mindful Use, a gathering place for people to freely talk and learn about cannabis use. Pot isn’t for everyone, and all drugs carry risk. But “if it’s going to be legal, we might as well talk about it in a mindful way,” he said, sitting at his shared desk in the sparsely furnished center, formerly the charter school Anything Grows (coincidence duly noted, he says).

The building’s lease prohibits getting high here, but cannabis users, naturally, are welcome at events from yoga and hula-hooping to a Drug Policy Alliance researcher’s

“…if it’s going to be legal, we might as well talk about it in a mindful way,” talk about cannabis’s promising potential in curbing opioid addiction. All are free to the public. CMU co-founder Quinn Sharpe, owner of retail pot store Satori, donated space in the historic Bellingham Foundry Building they share.

Hiestand started using cannabis eight years ago after longago depression resurfaced. One surprise has been the center’s unburdening effect. “There’s such guilt involved,” Hiestand said. “Sometimes I feel like I’m a priest or a confessor. People come in and just want to talk about what they’ve been through. The relief…they just want to come in and unload.”

novels (The Big Sleep and The Long Goodbye). What’s important here is the attitude of The Dude: a mix of levelheaded coolness and befuddled perplexity, a man unperturbed by the chaos around him, and who just wants to go bowling.

Inherent Vice — This stoner detective story and a spiritual

sequel to The Big Lebowski is adapted from Thomas Pynchon’s novel of the same name. Confusing, absurd, and covered in layers of reefer, it has a plot that makes less sense the more it’s unpacked. It’s set against a dreamy 1960s-California seaside.

Critic Matt Singer wrote: “Every ticket to Inherent Vice should come with the choice of a joint or a second ticket to Inherent Vice. You will need one or the other.”

Fear and Loathing in Las Vegas — An adaptation of Hunter S. Thompson’s novel, Fear and Loathing is a road movie laced with an abundant amount of psychedelic drugs. Journalist

CANNABIS RECIPES Written by BEN JOHNSON

F

orget brownies. As the cannabis industry evolves, chefs are using marijuana in cooking like never before. Syrups and oils infused with THC — the stuff that gets you high — allow chefs to pair cannabis with classic eats like salads, pasta, and

sandwiches. Marijuana can be blended into almost any dish by adding THC-infused butter, resulting in a high that hits about an hour or two after your meal. Those of us who can’t cook have options too. Craft Elixirs in Seattle makes syrup that can be poured over drinks or desserts, turning any dish into an edible.

Here are a couple recipes that should enhance your gastronomic experience. Happy consuming.

VEGAN MEXICAN HOT CHOCOLATE

Photo & Recipe © Joanna O'Boyle

INGREDIENTS  2 cups non-dairy milk

 ¼ tsp cayenne

 3 heaping Tbsp cocoa powder

 ½ tsp vanilla extract

 2 Tbsp sugar

 1 pinch sea salt

 ½ tsp cinnamon

 1 drizzle cannabis-infused chocolate syrup

 ¼ tsp nutmeg

 coconut whipped cream

DIRECTIONS

In a small saucepan, bring non-dairy milk to a simmer over low heat. Add cocoa powder, sugar, cinnamon, nutmeg, cayenne, vanilla, and a pinch of sea salt into the saucepan and whisk vigorously. Serve with coconut whipped cream and a generous drizzle of cannabis-infused chocolate syrup.

FRESH MOZZARELLA MELT INGREDIENTS  2 slices bread  olive oil  roasted tomato  fresh mozzarella  1–2 Tbsp cannabis-infused

Capitol Hill Heat syrup

Raoul Duke (Johnny Depp) and Dr. Gonzo (Benicio del Toro), are on their way to Vegas under the guise of a journalistic assignment. Hindered by all kinds of influences, including cannabis, the pair encounters blurry, disjointed, and hallucinatory situations. Frantic and full of energy and delirium, this film is a fun place to spend some time in an altered state.

MOVIES TO EXPAND YOUR MIND

Eternal Sunshine of the Spotless Mind — Marijuana

can often get you lost in your mind, so why not dive into someone else’s? Joel Barish (Jim Carrey), is heartbroken over being dumped by his girlfriend Clementine (Kate Winslet).

When Joel finds out Clementine has undergone a procedure to erase all traces of him from her memory, he decides to do the same. A mix of romance, drama, and science fiction from the mind of Charlie Kaufman, this is a multi-layered, emotional

DIRECTIONS

Coat 2 thick organic bread slices with olive oil. Add roasted tomato slices, fresh mozzarella and drizzle 1–2 Tbsp of cannabis-infused Capitol Hill Heat syrup. Place sammy in toaster oven until bread is toasted.

Then, your turn.

film, making it the perfect pair with night of pot and tapping into your own forgotten memories.

Dazed and Confused — The ultimate hang-out movie:

meandering, mundane, and kind of heartwarming. Richard Linklater’s classic 1993 film gazes upon several groups of students on their last day of high school. The film features several classic quasi-philosophical musings, including, “Have you ever thought about why we play football?”

Upstream Color — More of a tone poem than a conventional

film, this film is seemingly science-fiction embellished with a beautiful score. Best experienced in an elevated state, the plot here is unimportant: two strangers are infected by the same parasite, and pigs and orchids may be involved. It’s somewhat of a fragmented love story, with an air of terror and melancholy hanging overhead.

August 2017

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of the

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H Voted H Best Cannabis Shop in the Northwest

GOLD

COME VISIT US AND DISCOVER WHY WE ARE THE BEST!

BELLINGHAM’S BEST MEDICAL DISCOUNT First Timers Welcome Questions Encouraged

VIEW MENU & ORDER ONLINE AT:

FOR MEDICAL CLIENTS

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Warning: This product has intoxicating effects and may be habit forming.

Smoking is hazardous to your health. There may be health risks associated with consumption of this product and should not be used by women that are pregnant or breastfeeding. For use only by adults twenty-one and older. Keep out of reach of children. Marijuana can impair concentration, coordination and judgment. Do not operate a vehicle or machinery under the influence of this drug.

BEAUTIFUL DOWNTOWN LOCATION WITH FREE PARKING MEDICAL & RECREATIONAL CANNABIS DISPENSARY

SATORIBELLINGHAM.COM | (360) 746-8478 | 100 E. MAPLE BELLINGHAM |

SATORI.BELLINGHAM SATORIBELLINGHAM

THIS PRODUCT HAS INTOXICATING EFFECTS AND MAY BE HABIT FORMING. MARIJUANA CAN IMPAIR CONCENTRATION, COORDINATION, AND DO NOT OPERATE A VEHICLE OR MACHINERY UNDER THE INFLUENCE OF THIS DRUG."THERE MAY BE HEALTH RISKS ASSOCIATED WITH CONSUMPTION OF THIS PRODUCT. FOR USE ONLY BY ADULTS TWENTY-ONE AND OLDER. KEEP OUT OF THE REACH OF CHILDREN.

SPECIAL ADVERTISING SECTION

Cannabis Listings

TROVE CANNABIS A Different Kind of Retail Cannabis Store.

Trove Cannabis, we’re not your average pot shop. We’re a diverse group of people with a love for good times, good cannabis and sharing those things with our friends and families. Founded in 2013 by Western graduates eager to make a difference, Trove Cannabis has always strived to provide three things: a great place to work, an exceptional selection of quality products, and legendary

customer service. Don’t be shy, stop by and say hi to our professional and friendly staff to see what we’re all about here at Trove. Let us help guide you on this new adventure, prohibition has ended and it’s time to celebrate!

Medical Marijuana Coming Soon!

Trove Cannabis

Now Open 8 am – 11:45 pm!

218 N Samish Way, Bellingham trovecannabis.com | 360.393.3459 August 2017 57

2020 SOLUTIONS

5655 Guide Meridian #A 2018 Iron Street 4770 Pac Hwy 2020-solutions.com 360.734.2020

Voted Best of the Northwest 2016.

Responsible * Knowledgeable * Discreet 2020 Solutions offers superior customer service and an exceptional product selection.

“Your BEST cannabis experience begins here.” First timers are always welcome and questions encouraged.

HOAGTECH HYDROPONICS

2025 James St, Bellingham hoagtech hydroponics.com 360.820.4112

SATORI Bellingham’s premier cannabis boutique features a kind, knowledgeable staff and the largest cannabis selection in Whatcom County. Named Washington's 2016 “Cannabis Store 100 E. Maple St., of the Year” by DOPE magazine.

Bellingham Our historic downtown location 360.746.8478 is one block from the Bellingham satoribellingham.com Farmers’ Market. mindfuluse.org

SWEET RELIEF

14637 State Route 20, Mt. Vernon 360.588.2250 sweetreliefwa.com

794 Kentucky St, Bellingham 360.788.4220 dancinggypsies.net

VERDELUX CHOCOLATES The most magical award-winning chocolates, caramels, candies and jellies are crafted by our artisans from the workshop out of Sunnyland, Bellingham.

Visit Trove, Satori, Western Bud, The Joint, Dancing Gypsies, verdeluxchocolates.com Cannazone, and Green Leaf to Insta: @verdelux502 find our sublime products.

58 NorthSoundLife.com

Sweet Relief Mount Vernon is a prime retail outlet for top quality cannabis products. We seek out the best products from the most talented producer/processors in Washington State. Sweet Relief creates medical cards for authorized patients. We love our customers!

WEST COAST WELLNESS

DANCING GYPSIES GLASS & GRASS We are a locally owned & operated, funky “mom-n-pop” weed shop committed to sharing our love of cannabis and its remarkable qualities with our valued guests. We proudly offer a distinct selection of Flower, Concentrates, Pre-Rolls, Edibles & more!

Come to Hoagtech Hydroponics in Bellingham for discounts on all your indoor gardening and hydroponic needs. This includes Reflectors, Ballasts, Bulbs, Nutrients, Hydroponic Systems, Soils, Meters, Reflective Surfaces, Cloning, and much more. We feature a price match guarantee and friendly service.

3708 Mt Baker Hwy, Everson 360.392.8309 wcwcannabis.com

East of Bellingham, WCW is the friendliest marijuana resource delivering great value and fantastic selection of products. From our unique Joint Bar to medical marijuana expertise, we offer a comfortable environment where you can indulge in an exploration of cannabis.

CRAFT ELIXIRS Craft Elixirs produces artisanal small batch cannabis simple syrups made from local seasonal ingredients that can be used for making cocktails, marinades, topping for ice cream or other mixology crafts.

They also make cannabis infused craftelixirs.com dried fruits and pectin-based canInsta: craft_elixirs dies called Pioneer Squares. All of Twitter: @CraftElixirs Craft Elixirs products are vegan, sales@craftelixirs.com gluten-free and non-GMO.

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Pizza

From Italy, With Love Written by Zacchoreli Frescobaldi-Grimaldi Photographed by Dean Davidson and Robert Dudzik

The dawn of the 20th century brought with it immigrants from Italy, and with them, pizza. New York is said to be the home of the first known official pizzeria, started by grocer Gennaro Lombardi in 1905. Since then, the evolution of doughs, sauces and toppings can make each pizza unique. The permutations are endless, really. On the following pages, we introduce you to a diverse selection of pizzas available in the North Sound, as well as offering different sauce and dough recipes. Go enjoy these establishments. Or put on your chef’s hat and create your own at home, surrounded with family and friends. It’s the perfect meal to share and enjoy.

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Sicilian Fairhaven Pizza Company 1307 11th St., Bellingham, 360.756.7561 Dine in, Takeout, Family Friendly

Old world, meet new world with the Sicilian. Pesto and creamy tarragon leek sauce combine to host a heavenly combination of palate-pleasing (and palette-worthy) toppings: sun-dried tomatoes, spinach, sausage, artichoke heart, roasted red pepper, chevre goat cheese, capers, garlic.

The Serious Side of Pizza Pizza culture owes a debt of gratitude to Italy.

GIs returning from World War II brought some of their favorite foods back to America. Pizza was by far the most popular delicacy and as with any foreign food that finds its way to the American table, the transition from traditional to Americanized is inevitably swift. Before long, familiar Italian toppings were substituted with pineapple and Canadian bacon, fried eggs and even smoked salmon ala Wolfgang Puck.

High-gluten flour has replaced all-purpose flour in pizza styles requiring a thin, pliable crust, with a chewy texture. Today, American pizza is as ubiquitous as baseball and Mom’s apple pie. And yet there are those pizza purists who are committed to the venerable original Italian-style pizza. Pizza culture is a delicious obsession that cultists blog about, fawn over, debate about and digest in vast quantities.

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Basic Pizza Sauce A secret of any successful pizza sauce is that it needs to be a little on the dry side.

Ingredients 4 ounces tomato paste 4 fresh basil leaves, chopped ¼ teaspoon sea salt ¼ teaspoon fresh ground pepper ½ teaspoon Italian seasoning 2 large cloves garlic, minced 1 large clove garlic minced ½ tablespoon extra-virgin olive oil

Technique 1 In a sauce pan, add the tomato paste and cook over medium heat until the paste has turned dark red.

2 Remove the sauce pan from the stove and stir in the remaining ingredients.

3 Allow to cool before spreading on pizza dough.

Green Pizza Sauce So much about contemporary pizza is the result of experimentation, trial and error, and catering to dietary restrictions. Green pizza sauce is a terrific option for vegans, lactose intolerant, or plainly pesto-happy pizza aficionados.

Ingredients Salt and pepper to taste ½ cup prepared pesto 4 tablespoons extra-virgin olive oil

Technique 1 In a mixing bowl, combine all ingredients and whisk until thoroughly blended.

2 Refrigerate in a Ziploc baggy until needed or up to five days.

3 Spread on pizza dough.

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The Benedict Railroad Pub & Pizza 122 S. Spruce St., Burlington, 360.982.2133 Dine in, Takeout, Delivery, Family Friendly

Every wood-fired pizza is made with Railroad Pub and Pizza’s famous housemade malt-sweetened dough. The Benedict offers house-made basil pesto, fresh mozzarella, Jack Mountain ham, chipotle hollandaise, and a fresh-cracked egg.

Major Grigio La Fiamma Pizza 200 E. Chestnut St. Bellingham, 360.647.0060 Dine in, Takeout, Family Friendly

Nobody, absolutely nobody, knew how amazing a vegetarian pizza could be until Major Grigio was invented. Curry roasted vegetables, fresh spinach, sweet and tangy Major Grey-style mango chutney, under a blend of feta and mozzarella cheese and garnished with fresh cilantro and Sriracha sauce.

Napa Valley The Mill 655 Front St., Lynden, 360.778.2760 Dine in, Takeout, Family Friendly

Flatbread has been around for a while, but it’s a newer trend in the evolution of American pizza pie culture. Kick off the weekend with Napa Valley flatbread. Olive oil, herbs, creamy Cypress Grove fromage blanc, sliced red grapes, caramelized onion, arugula, crumbled gorgonzola, topped with a balsamic drizzle. And it’s always gluten-free. Bonus!

Potato Bacon Goat Mountain 211 W. Holly St., Bellingham, 360.510.6336 Dine in, Takeout, Family Friendly

Pizza toppings on focaccia bread are new to the Northwest and a particularly delicious pizza interpretation. The Potato Bacon features layers of thinly sliced potatoes with crispy bacon on a shiitake mushroom cream sauce.

La Fiamma Learn it before you do it!

La Fiamma Wood Fire Pizza owners Dan and Ken Bothman’s exploration of pizza took them to pizza’s roots. In 1997 they embarked on an “immersive experience exploring the world of classic Italian pizza,” said Ken. They discovered that some of what they loved about traditional pizza would not work in Bellingham. Italian pizza’s softer crust, serving customers a nonshare whole pie, and the simplicity of Neapolitan pizzas were inconsistent with American pizza culture, they found. They learned that balanced flavors and using quality ingredients are important in Bellingham’s pizza culture, too.

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The Dominic MOD Pizza 626 Haggen Dr. #116, Burlington 360.707.0800 Dine in, Takeout, Family Friendly

The nice thing about chain restaurants is that they are usually reliably consistent. The Dominic starts with white sauce smothered under asiago cheese, with fresh basil, red onion, fresh sliced tomatoes, and mild sausage.

Brussels Sprouts and Bacon Van Go’s Pizza 180 Web St., Friday Harbor 360.378.0138 Dine in, Takeout, Family Friendly

It’s true… bacon makes everything better! The Brussels Sprouts & Bacon pizza reigns supreme with tomato sauce, mozzarella, roasted Brussels sprouts, red onion, goat cheese, crispy bacon, walnuts, and a Balsamic reduction.

Dr. Jeckyl

Pizza Margherita

Pizza di Vegan

Jeckyl and Hyde 709 W. Orchard Dr., Bellingham 360.715.9100 Dine in, Takeout, Family Friendly

Steakhouse 9 Bistro & Lounge 115 E Homestead Blvd., Lynden 360.778.2849 Dine in, Takeout, Family Friendly

Cousin Vinnie’s NY Pizza Cafe 365 Spring St., Friday Harbor 360.378.8308 Dine in, Takeout, Family Friendly

Dr. Jeckyl Pizza has five-alarm, cryfor-your-mama potential. Spicy pizza sauce, Kick Ass Hot Sauce, pepper jack cheese, Italian sausage, jalapeno peppers and crushed red peppers and red onion. A painfully scrumptious pizza; just remember to let your server know your preferred heat level from 1–10.

Vegetarians have to fight off omnivores for this savory pizza specimen. The pizza Margherita is savory roasted Roma tomatoes, rich fresh mozzarella and fresh fragrant basil that comprise the colors of Italy’s flag.

Pizza di Vegan: Vegetarian choices just sound more enticing in Italian!

The Pizza di Vegan is absolutely loaded with pine nuts, assorted fresh vegetables, garlic, onion, extra virgin olive oil, Italian herbs, and fresh, chunky tomato sauce.

The Tex-Mex

The Hawaiian

Tropical Heat

Village Pizza 807 Commercial Ave., Anacortes 360.293.7847 Dine in, Takeout, Family Friendly

Kung Fu Pizza 51 Spring St., Friday Harbor 360.378.5254 Dine in, Takeout, Family Friendly

Well-known for their pizza dough which is made fresh daily, this hometown pizzeria offers a large variety of specialty pizzas. The TexMex offers beef, onion, jalapenos, refried beans, seasoned with taco seasoning and topped with lettuce, black olives and tomatoes.

It’s a pizzeria within a Chinese restaurant! The culinary and cultural diversity of pizza knows no bounds.

Settle back with the Hawaiian, a pizza pie with a three-cheese-blend, Canadian bacon, and sweet pineapple.

BBQ Chicken

Dimitri’s Restaurant & Lounge 2020 Main St., Ferndale 360.384.6767 Dine in, Takeout, Family Friendly

Westside Pizza 4260 Cordata Pkwy., Bellingham 360.756.5055 Dine in, Takeout, Family Friendly

Tropical Heat is the ideal pizza for a typical rainy Northwest afternoon: pepperoni, sausage, cooked tomatoes, jalapeño peppers, basil, and Parmesan cheese.

Mambo Kitchen Sink Mambo Italiano Café 1303 12th St., Bellingham 360.734.7677 Dine in, Takeout, Family Friendly

Pizza made with fresh scratch dough, balanced sauces, and local ingredients is always a winning pie.

Mambo Kitchen Sink is a pizza that has it all: mascarpone tomato sauce, prosciutto, portabella mushrooms, pine nuts, gorgonzola, mozzarella, tomato, and parsley.

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Pizza Factory 107 S. Main St., Coupeville 360.678.3200 Takeout, Delivery

Every pie is hand-tossed, made-fromscratch crust, with signature sauce and mozzarella cheese.The BBQ Chicken is made with house BBQ sauce and all-natural grilled chicken under a hot and oozy cheesy blanket.

Meat Lovers Special

The Meat Lovers Special includes a crust slathered in rich savory tomato sauce, with generous amounts of pepperoni, Canadian bacon, Italian sausage, lean beef, and sliced salami buried under a mound of molten cheese.

White Pizza Sauce White pizza sauce is not a new invention. Perhaps it is becoming more popular as pizza fans seek options to traditional tomato sauces, have food allergies or just want to try something new in a fit of whimsy.

Whatever the reason, white sauces come in two varieties: Olive oil poured liberally over a crust, or a béchamel base sauce with cheese.

Ingredients 2 tablespoons room temp butter 3 tablespoons all-purpose flour 1 cup heavy cream Salt to taste Pepper to taste 2 large cloves garlic, minced 1 tablespoon Italian seasoning ¾ cup grated hard cheese such as Asiago or Parmigiano

Technique 1 In a sauce pan, melt the butter over medium heat.

2 Stir the flour into the hot melted butter. Whisk continuously until butter/flour mixture stops foaming, about four minutes.

3 Heat the cream in a microwave until hot, but not boiling.

Gradually and carefully whisk the cream to flour mixture. Once the flour and milk are thoroughly blended, add the herbs and minced garlic.

Pizza con Scampi La Terrazza 505 1st St., La Conner, 360.399.1670 Dine in, Takeout, Family Friendly

4 Continue to cook just until the sauce coats the back of a spoon; then fold in the cheese. Season to taste with salt and pepper.

Béchamel will continue to set as it cools down. Once cooled to at least room temperature, it is ready to spread on your pizza crust.

A table on the terrace, a glass of wine, good company and a gourmet 12-inch pizza. What’s not to like? The Pizza Con Scampi is topped with tiger prawns, chili flakes, garlic and oregano under a hot oozing bed of fresh mozzarella cheese.

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Big Kahuna Coconut Kenny’s 2220 James St., Bellingham Five North Sound locations Dine in, Takeout, Family Friendly

© Jordy Covington

Huge crowd to feed or desperate for a snack?

Whatever the excuse, The Big Kahuna will ease your woes. Italian and Portuguese sausages, pepperoni, ham, bacon, red and green onions, tomatoes, mushrooms, black olives and a mound of cheese.

The Whitney

From the Farm

Island Pie 11 Jack and Jill Place, Deer Harbor 360.376.2505 Dine in, Takeout, Family Friendly

Hogstone’s Wood Oven 460 Main St., Orcas Island 360.376.4647 Dine in, Takeout, Family Friendly

Bivalves keep cropping up in the most unusually delicious locations.

The Whitney is a seasonal pizza with white herbed sauce, loads of clams, Kalamata olives, feta and mozzarella cheeses.

At Hogstone’s Wood Oven, handcrafted pizza is made with fresh ingredients grown on the farm, so the menu changes daily.

Arugula and dried tomatoes are drizzled with olive oil on rustic pizza crust.

Cascade Special

Papa Rudy

The Brewery Combo

Cascade Pizza 852 W. State Rte. 20 Sedro-Woolley, 360.856.1136 Dine in, Takeout, Family Friendly, Delivery

Rudy’s Pizzeria 1232 N. State St., Bellingham, 360.647.7547 Dine in, Takeout, Family Friendly

Jet City Pizza 2323 E. Section St., Mount Vernon 360.424.2000 Delivery and Take out only

Gluten-free crust is a real thing. If you must deprive yourself make up for it in other ways! The Papa Rudy is an unrepentant all-meat pizza; hamburger, sausage, pepperoni, Canadian bacon and Italian sausage.

Every now and again we want the beer in the pizza! The Brewery Combo is a pizza built on a beer batter crust with pepperoni, salami, Italian sausage, onions, cashews and jalapeño peppers.

Looking for a mammoth pizza to go with your greens? The Cascade Special is loaded with pepperoni, sausage, onion, salami, black olive, spicy sauce, and cheese.

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Pizza Crust

Smokin’ Joe Louis

The diversity of pizza crust styles is almost as prolific as pizza parlors. The crust options are bountiful, Chicago Deep Dish, Detroit Square Pan, New York Thin and Crispy, Neapolitan, Focaccia Bread, Paper Thin Crust and of course gluten-free pizza crust. Everywhere people are coming up with new interpretations of the perennial favorite. A beloved crust, slathered in a thick flavorful sauce, is piled high with a combination of meats, cheese, vegetables, and fruit. Swiftly the pizza is shuttled into a unbelievably hot oven, then served piping hot to a legion of adoring pizza acolytes.

In the end, it is the peculiar combination of texture, aroma, flavor and pizza eating strategy that makes a slice of pie one of the most satisfying gastronomic experiences.

Fat Pie Pizza 1015 Harris Ave., Bellingham, 360.366.8090 Dine in, Takeout, Family Friendly

Smokin’ Joe Louis is a pizza worth fighting over. Chicago-style crust, pulled pork, linguiça, bacon, caramelized onions, red onions, sharp white cheddar, house-made BBQ, and classic red sauce.

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Pizza Trivia

Is pizza a sandwich or a pie? It is a conundrum that has stymied pizza purists since 1889. Like a sandwich, pizza is made on leavened bread, sometimes flat, other times — maybe not so much.

Often it is made with a savory tomato base sauce, and piled high with meats, cheeses, vegetables, and cooked in an oven. Pies are baked in the oven, as are hot cheese sandwiches. Some sandwiches are open-face with all the meats, cheese and vegetables on parade for all to admire — just like open face pies. It begs the question: Is pizza a sandwich or a pie?

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Pasta Di Pizza Alla Napoletana (Neapolitan Pizza Dough) Although this dough is quick and easy to assemble, be careful not to over-knead it or you’ll end up with a tough crust. Makes one 12-inch pizza. Bake in preheated 475° oven.

Ingredients ¾ teaspoon active dry yeast 1 teaspoon malt syrup 1 cup all-purpose flour 2 teaspoons extra virgin olive oil ⅓ cup room temperature water ½ teaspoon salt 1 tablespoon yellow cornmeal Mixer with dough hook (No mixer? Simply mix and knead by hand.)

Technique 1 In a small bowl, dissolve the malt syrup in the warm water, and then add the dry yeast. Set it aside to bloom, about 15 minutes.

2 Add the flour to the mixing bowl and affix the dough hook. When the yeast appears creamy and foamy pour the entire contents into the mixing bowl and start mixing on medium speed.

3 When the yeast is incorporated, add the olive oil and salt. Continue to mix for 10 minutes until the dough is elastic and no longer sticky to the touch.

4 Pour the dough onto the counter and shape into a ball. Place the dough ball on a plate dusted with flour, and cover with a damp cloth. Let the dough rise at room temperature for about 90 minutes until the dough has doubled in size.

5 Poke the dough ball with your fingers to deflate it, then cover it once again and let it rise for 30 minutes.

6 Shape the crust by pouring the dough onto the work surface and flatten it with your palms. You should have a crust about one inch thick and four or five inches in diameter.

7 With the heels of your hands, gently press the dough from the center to the edge. You want the dough in the center of the pie to be thinner than the edges. Continue working until you have a twelve inch diameter crust that is about ₁ ⁄₁₆ of an inch thick.

8 Sprinkle the pizza pan with corn meal and then place your crust in the pan. Corn meal will prevent your pizza from sticking. Now it is ready for sauces, toppings and cheese!

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The Margherita Pacioni’s Italian Restaurant 606 S. 1st St., Mount Vernon, 360.336.3314 Dine in, Takeout, Family Friendly

Pizza purists insist that the only real pizza crust is the original 1889 Neapolitan crust. At Pacioni’s it is the only option! Original crust, for the original pizza, the Margherita, pride of place goes to fresh whole milk mozzarella cheese, basil and fresh Roma tomatoes.

© Lisa Karlberg

Byrd

Blue

Övn 1148 10th St., Bellingham, 360.393.4327 Dine in, Takeout, Family Friendly

Pierside Kitchen 9565 Semiahmoo Pkwy., Semiahmoo, 360.318.2090 Dine in, Takeout, Family Friendly

Sometimes a white sauce is just olive oil. But Övn’s white sauce is a house made béchamel which is the ideal sauce for “Byrd”. This pizza has it all, basil-pistachio pesto, fresh mozzarella, chicken, roasted red peppers, Bucherondin Chèvre and peppery arugula.

High-quality pizza in rural areas may seem a pipe dream, unless you are in Semiahmoo, where you can find gourmet pizzas from a Zagat-rated restaurant. The Blue, with caramelized shallots, blue cheese, fresh figs, arugula and extra virgin olive oil, is irresistible.

Caprino Fresco Bakery San Juan 755 Mullis St., Friday Harbor, 360.378.5810 Takeout, Family Friendly

Island life has its own tempo. Sometimes you just have to slow down and settle back. Bakery San Juan offers its pizza whole, by the slice, take-and-bake or frozen. Either way, be sure to try the Caprino Fresco, with scratch crust, zesty tomato sauce, fresh basil and arugula, BSJ housemade fresh mozzarella, roasted red peppers, goat and pecorino Romano cheeses, fresh ground black pepper and a squirt of lemon.

Smoked Salmon and Feta Rock Fish Grill & Brewery 320 Commercial Ave., Anacortes, 360.588.1720 Dine in, Takeout, Family Friendly

Featuring Flatbreads and traditional pizza, each is roasted in the brick oven. Smoked Salmon and Feta is one of our favorites with basil pesto sauce, sun-dried tomatoes, red onion, finished off with smoked salmon and goat cheese.

The Meatie Supreme McKay’s Taphouse & Pizzeria 1118 E. Maple St., Bellingham, 360.647.3600 Dine in, Takeout, Delivery, Family Friendly

This pizzeria’s house-made scratch pizza crust is the ideal vehicle for the Meatie Supreme. A traditional reducedtomato-marinara-sauced and densely packed pie with generous amounts of Canadian style bacon, pepperoni, beef, thick-slice bacon, Italian sausage, and extra cheese atop a traditional reduced tomato marinara sauce.

Johnny’s Flatbread Johnny Carino's 150 Cascade Mall Dr., Burlington, 360.757.4535 Dine in, Takeout, Delivery, Family Friendly

The nice thing about flatbread-style pizza is that they are light so you can go nuts and eat a couple. Johnny’s flatbread is crispy bacon, black olives, gorgonzola cheese, basil, plump Roma tomatoes and finished off with caramelized pecans.

Dan Goldstein Dan Goldstein, founder of PizzaHomeChef.com, says “Pizza is a family involved and social thing.” Pizza is the near perfect party food. There are pizza-centric tools to play with: wood fire pizza ovens, pizza cutters, pizza peels, pastry brushes, and blistering hot pizza stones. A couple of guests can stretch and roll out the dough, other guests spread the sauce, while others add the toppings, and after a brief time in a ridiculously hot oven, everyone feasts. Guests select their preferred slice among pies heaped with favorite toppings. Some boastfully deny themselves meat, while others forgo dairy without fanfare. The prep work is easy, the clean up a breeze.

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HABITAT Home Remodel Tips and Tricks · Featured Home

Hemp House is Small, but Cool WRITTEN AND PHOTOGRAPHED BY LIBBY KELLER

W

hile the tiny building that sits on Pam Bosch’s property isn’t legally a house, it serves as a model for future construction projects. It was built using hempcrete, a cement-like mixture that’s made from combining the inner core of the hemp plant with lime. The result is a cozy space that stays cool even on a hot day. Even though it’s only 120 square feet, the building, affectionately called the “Crow’s Nest,” feels a lot bigger. With a sitting area, lofted bed and plenty of storage space, you would think it was at least 200 square feet. While the Crow’s Nest is a unique sight in Bellingham right now, who knows? Maybe we’ll be seeing more and more of these tiny hemp houses in the future.  Builder | Steve Allin Designer | Pam Bosch … continued on next page

HABITAT Featured Home

A small pond outside the house adds a little extra nature, although it can attract deer.

Slate tiles from Bellingham’s RE Store give a sleek look to the interior of the house.

A bright mural by owner Pam Bosch decorates the wall beside the lofted sleeping area.

A large shelf underneath the loft means this small space doesn’t have to be cluttered.

PREMIER HOMES Lynden

$840,000 | MLS# 1142342

Stunning NW Contemporary Home with attached 40x50 shop on 1.19 acre lot in town! Vaulted ceilings, stunning wood work, hardwood floors, wainscoting, wood beams, floor to ceiling rock fireplace, gourmet kitchen, AC, & master suite. Sweeping mountain views, perfectly landscaped, water feature gently flowing to pond, winding pathways, with terraced trails and covered patio. Log onto www.KarenTimmer.com for a full photo gallery.

Bellingham

Karen Timmer Windermere Real Estate 360.410.0848 karen@karentimmer.com

$1,750,000 | MLS# 1145087

2015 Eldridge Ave, Bellingham WA 98225 Live in luxury with this meticulously built 5,490 sq/ft custom home ideally situated on one of Bellingham’s premier historic streets. Enjoy living on this breathtaking bluff with expansive & panoramic views of the harbor, San Juan islands, and the city!

Chet, Gina & Jess Kenoyer Windermere Real Estate 360.676.9229 | kenoyers.com

Cordata $392,900 | MLS# 1162557

4761 Hadley St., Bellingham WA 98226 Like new Solar Home! This 2 year old 3 bedroom home features Solar, Air conditioning, tankless water heater, engineered hardwood floors throughout, Large open kitchen with slab granite counters, spacious master suite with vaulted ceilings, fully fenced backyard. Backs to community park.

Nate Kenoyer Windermere Real Estate 360.319.3280 nkenoyer@windermere.com natekenoyer.com

Bellingham $145,000 | MLS# 1139575

680 32nd St #C408, Bellingham WA 98225 Beautiful top floor 1 bedroom, 1 bath condo. Well maintained complex; great location to hiking trails, WWU, shopping center & restaurants. Complex offers controlled access with key, elevator & fitness center. Cute private patio for outdoor entertaining. Two parking spots.

Washer/dryer in the unit.

Cerise Noah Windermere Real Estate 360.393.5826 cerisenoah.withwre.com

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Whatcom County...Even when it rains, I shine!

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Bellingham

Remodel

From Craftsman To Clock Tower

HABITAT

Ferndale Landmark WRITTEN BY BEN JOHNSON PHOTOGRAPHED BY ROBERT DUDZIK

I

t’s hard to believe the clock tower building that looms over Main Street in Ferndale was once a 1920s craftsman home. Today the structure is a sprawling, multi-story sight to behold.

Each exterior wall is coated in a different siding material, highlighted with maroon trim and scattered windows, all beneath a series of jutting rooftops. Its most prominent feature is the brick-lined clock tower that sprouts from the original front porch on the building’s north side, capped by a green spire and an American flag. You really have to see it to believe it.

The transformation is the product of seven years of work — still ongoing — by owners Art and Margaret Rojsza. The Rojszas, both contractors, purchased the home in 2002, and began remodeling as a hobby. It started with little things, like kitchen cabinets and drywall. Before long, their hobby turned into something more.

“It’s an art project, really, otherwise we wouldn’t have to do this. As contractors, we could have vinyl siding over this in a week a long time ago,” Art Rojsza said.

As Ferndale residents are aware, the project has been in the works for nearly a decade. Since its inception, the building has been the center of legal controversies involving the city, and construction has been halted multiple times.

The couple began work in 2010, raising the original home up a story to strengthen and extend the concrete foundation beneath. From there, the Rojszas added an addition to the back of the home and began creating the clock tower, keeping much of the original structure intact.

Many of the building materials were acquired from the couple’s contracting jobs, and Rojsza is eager to share the stories of each piece.

Copper from the Snohomish County Courthouse lines a short roof on the west side of the building. The bricks that cover the clock tower, which is close to completion, are reclaimed from the old Birchwood Elementary school. Even the flag atop the spire has a story — it once flew over the USCGS Mellon, a Coast Guard cutter based out of Seattle.

The Rojszas found other materials, like the panel siding on the side of the building, at second-hand stores in Bellingham.

“We are very frequent fliers of the RE Store,” Rojsza said.

Four painted clocks temporarily hang at the top of the tower while the

Rojszas work on other parts of the building. The clocks show 10:04, referring to the exact moment that Marty McFly, in his DeLorean, travels to the future in the 1985 film “Back to the Future.” The couple chose to reference this movie because of a character who shouts, “Save the clock tower!” — a line the Rojszas have echoed through legal conflicts surrounding the building.

Today, Rojsza thinks the project is finally in the clear, although he’s hesitant to say so until the building is completely finished. There is one message, however, he can share without hesitation.

“Beauty is in the eye of the beholder,” he said. 

August 2017 75

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DINE 8 Great Tastes · Dining Guide · Mixing Tin · Sip

Brews and Bicycles Bring Community Cafe Velo WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS

I

n January, Kim Strang and husband Andrew Francis opened Cafe Velo, a European-inspired cafe with a twist — in addition to serving fresh espresso, the cafe houses a bike shop. While Strang serves up beer, wine, espresso, and cold sandwiches, Francis operates the in-house bike shop. The couple were inspired by their love of cycling and time spent abroad, where cafes are plentiful. Cafe Velo is not just a place to quickly grab a bite or a beverage, it is a place with a clear sense of community. “You can drop off your bike and grab a beer while you wait. It is always just me. I’m going to recognize you and your bike,” Francis said.

The cafe is well situated between the Lettered Streets neighborhood and downtown, making it a regular stop for cycling commuters each morning, Francis said. Just a few blocks from all of Bellingham’s downtown museums, Cafe Velo also gets a lot of foot traffic from museum-goers and tourists. And with plenty of outdoor seating — and bike racks — customers can enjoy their beverages in the summer sun. Should visitors stop in on a rainy day, the interior space is bright and full of … continued on next page

…

color. Red chairs line the seating space and sky blue paint covers doors and walls. “We want to make this people’s third space. It isn’t work, or home, but it is another place where they can spend time,” Strang said. The couple even brings down a projector screen each day to play cycling tours and competitions, like last month’s Tour de France.

Francis and Strang took their European theme not only to the atmosphere, but to their menu as well. After spending a summer bike touring in and around Nice, they fell in love with the simplicity of French cold sandwiches. “Our menu is based on the picnic-style food we ate in France,” Francis said.

The result is a straightforward menu of six sandwiches, all named after their favorite climbs from bicycle racing, and cost between $5 and $8. As for thirst-quenchers, there are four rotating taps, five house wines, and espresso-based coffee.

To stay true to the theme, there is always a European beer on tap and visitors won’t find American-style drip coffee.

The cafe is unlike any coffee shop or bike repair store in Bellingham. Francis and Strang said the best part of incorporating the functions together is that it allows them to build relationships with customers. Unlike traditional bike repair shops, Francis doesn’t just see his customers a few times a year for a tune-up. Instead, they often become regulars, drawn by the laid-back atmosphere and quality menu. “We are offering what we love, we are not trying to compete with anyone,” Strang said.

Visitors should check out the cafe’s events calendar on their website, which lists the tours that will be screened each day, in addition to any special events. Every Thursday anyone who rides to Cafe Velo receives $1 off beer or wine.  120 Prospect St., Bellingham 360.392.0930 | cafe-velo.cc

M Bellingham Gets Hip with Beer Melvin Brewpub WRITTEN AND PHOTOGRAPHED BY KATE GALAMBOS

2416 Meridian St., Bellingham 360.306.3285 | melvinbrewing.com 78 NorthSoundLife.com

elvin Brewpub opened June 3 with an estimated 300 people lined up outside the door. Even with an abundance of microbreweries already in Bellingham, the community could barely contain its excitement for the native Wyoming brewery with a cult following. Melvin picked Bellingham over other, more populous cities (sorry-not-sorry, Seattle) because of our beer-friendly attitude and co-founder Jeremy Tofte’s, Mount Vernon roots. “There is room for more beer here. The market is definitely not over-saturated,” said national manager Jamie Morris. Visitors will find a unique atmosphere — dim lights and hiphop playing throughout a wide-open space, along with the company’s trademark old Kung Fu movies streaming on large televisions. The vibe is young with a touch of Northwest flavor.

Like most breweries found in this region, Melvin offers numerous hop-filled IPAs alongside lagers, porters, and stouts. There’s more fun in store for fall — in-house brewing and lunch service. Drink up, Grasshopper. 

DINING KEY . . . . . . . . . . . . . . up to $9 . . . . . . . . . . . . . $10–19 . . . . . . . . . . . . $20–29 . . . . . . . . $30 or greater . . . . . . . . . . . . Breakfast . . . . . . . . . . . . . Brunch . . . . . . . . . . . . . . Lunch . . . . . . . . . . . . . Dinner . . . . . . . . . Family-Friendly . . . . . . . . . . . . . Takeout . . . . . . . . Outdoor Seating . . . . . . . . . . Reservations . . . . . . . . . . Happy Hour . . . . . . . . . New Review See all our restaurant reviews on our Eat and Drink tab at northsoundlife.com

SAN JUAN

good selection of pastas, Vinny’s has seafood and meat entrées, many of them traditional favorites like Veal Marsala and Chicken Picatta. The cocktail list includes old favorites and some fun offerings like the Crantini and a rhubarb margarita. Top off a meal with crème brûlée — a light, room-temperature custard topped with a layer of burnt sugar.

SKAGIT

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

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 almond chicken, and warm and mildly spicy Mandarin shrimp with broccoli are expected at this peaceful bar and restaurant with Chinese decor. Try the to-die-for meals such as the Szechwan chicken with varying vegetables cooked to perfection, the orange chicken with real orange pieces accentuating the dish, and the egg rolls with the right amount of crunch.

The owner and staff remember regular patrons, creating a sense of community with their hospitality and mouthwatering food.

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 in-house.

They serve four salsas and the one you presume to be the mildest, the Pico de Gallo, is the hottest, but one of the best tastes to add to your dish. Try the tostada with your meat of choice and enjoy the sides of roasted jalapeno (more spiciness!) and grilled onions. It’s delicious, satisfying, and costs less than $4. If you’re looking for authentic Mexican food at a low price, eat here and you won’t be disappointed.

TRUMPETER PUBLIC HOUSE Gastropub 416 Myrtle St., Mount Vernon 360.588.4515, trumpeterpublichouse.com

IL GRANAIO Italian 100 W. Montgomery St., Ste. 110, Mount Vernon 360.419.0674, granaio.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. Their famous bowls of Penn Cove mussels — served by the pound! — come fresh from the adjacent cove, and keep shellfish connoisseurs clamoring for a regular fix.

Steamed and soaked in a scrumptious mix of simple seasonings, wine, and juices, Toby’s robust offering of mussels makes for a memorable visit. Fish and chips arrive hot, deliciously flakey, and generous in size, with sides of sweet coleslaw and fries deserving mention for their merit. For those waiting among the weekend crowd of regulars, a giant chocolaty brownie will drive your mind insane, and keep your appetite satisfied before the main course earns its way into the dining room.

Oner and Head Chef Alberto Candivi arrives at Il Granaio in downtown every morning to make the day’s pastas by hand, sculpting basic ingredients into the building blocks for lavish, rich Italian dishes served throughout the day.

When the ingredients call for a lighter hand, his restaurant also turns out reserved, delicate dishes. Il Granaio is a practice in the intricacies of cuisine, displaying the best flavors Italian food has to offer. With more than 30 items on the entrée menu, the list can be quite daunting. Il Granaio’s dessert menu is just as lush as the entrée menu. The wine menu is expansive, and the beer menu features several local craft brews. Their grappa selection does the Italian cordial the justice it deserves.

SKAGIT VALLEY’S FARMHOUSE American

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. Appetizers of Fior de Latte — a caprese salad — and mushroom medley (mushrooms with a Marsala demi-glace and cambozola cheese) are perfect for sharing and leave space for a summery Capellini Mediterranea (prawns and clams in a light white wine and olive oil sauce). As well as a

turkey dinner tastes like Thanksgiving. When you eat here, you’re home.

TAQUERIA LA BAMBA Mexican

8 Front St., Coupeville 360.678.4222, tobysuds.com

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

DINE

Dining Guide

TOBY’S TAVERN Seafood

VINNY’S Seafood

13724 Laconner Whitney Rd., Mount Vernon 360.466.4411, thefarmhouserestaurant.net Craving home-cooked food but don’t want to make it yourself? Skagit Valley’s Farmhouse may be what you’re looking for. When first entering the building, you walk past a pie showcase with mouthwatering lemon meringue pies (that are pretty big!) and go through a gift shop that has the perfect items for Ma and Pa. The decor is reminiscent of country living. With raved-about dishes such as the Corned Beef Hash and the seafood omelet with bay shrimp and Dungeness crab, the farmhouse is a must. Even though their breakfasts are famous, try their lunch and dinner menus as well — their old-fashioned

The Trumpeter is an ideal combination of high-end, fine dining, and English pub fare.

Try traditional pub selections like shepherd’s pie, fish and chips, or more unique choices like pork tenderloin complimented with an apricot-honey glaze or crab mac & cheese with a creamy Gruyere sauce and wild-caught crab. Additionally, the Trumpeter looks to accommodate all tastes with our gluten free dishes, and option to make any dish gluten free. Of course, a gastro pub isn’t complete without beer and Trumpeter completes the dining experience with 18 taps of local and European brews. There’s also a fine selection of wines and other drink choices.

WILLOWS ARTISAN CAFE American 18923 Johnson Rd, Mount Vernon 360.848.9189, willowsartisancafe.com Inside the Skagit Valley’s greenhouse is a quaint cafe with wooden chairs, faux windows, outdoor fences, fairy lights, hanging greenery, and natural light streaming in.

Order the BLTO (bacon, lettuce, tomato, and onion) — a slightly different classic with a twist that will change all BLT sandwiches for you. Or maybe your taste buds crave a little spiciness — then try the Reuben. If it’s a cold, cloudy day, go for a warm, soothing soup that is always served with a side of soft-baked bread. To end the meal, try the key lime pie that perfectly matches its creamy sweet filling with the smooth graham cracker crust. The Willows Artisan Cafe counts on its fresh ingredients and proves its worth with taste.

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WHATCOM

lovitt restaurant

ALOHA POKE Hawaiian

Slow Food • Good Food •Real Food

1102 Harris Ave., Fairhaven 360.922.7494, alohapokefairhaven.com Take a personal trip to the islands when you bite into Aloha Poke’s concoction called a poke bowl. The iconic raw fish, doused in a unique blend of sauces, is piled onto a bed of homemade sushi rice. Despite the simplicity of the entrée, customers can garnish their bowls with additional condiments such as furikake, a Japanese nori seasoning. Stop by for a taste of aloha.

Open Tuesday–Saturday Lunch, Dinner, Happy Hour

Now Serving brunch Saturday & Sunday 10-3

1114 Harris Ave., Fairhaven 360.671.7143| lovittrestaurant.com

Locations in Bellingham, Lynden, & Everson!

4260 Cordata Parkway #107 Bellingham | 360.756.5055 Friday & Saturday 11am - 12pm | Sunday - Thursday 11am - 10pm

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.

BRANDYWINE KITCHEN Regional NW 1317 Commercial St., Bellingham 360.734.1071, brandywinekitchen.com

GRAND OPENING!

Named for the decadent heirloom tomatoes grown on their farm, the owners source much of their ingredients locally and hold the “from seed to plate” philosophy. The menu offers vegetarian and gluten-free options (like ricePanko Fish and Chips), and includes beer from both Boundary Bay and Chuckanut breweries.

Try the Quinoa-Salmon Cakes with red pepper aioli or a BLT with Hempler’s bacon and maple-tomato relish. Don’t miss the Hibiscus Iced Tea for a refreshing sip or treat yourself to a Raspberry Champagne Cocktail.

CHINUK AT FOUR POINTS BY SHERATON Steak/Seafood

714 Lakeway Dr., Bellingham 360.671.1011, fourpointsbellingham.com

Fantastic Wine Selection  Deck  Live Music  Delicious Food

The specialties on the menu at Chinuk include the Ahi tuna burger, fish-n-chips, grilled king salmon, and farro salad with mango. The burger deserves special mention — tender, juicy, and perfectly crafted. Chinuk also has an excellent selection of wine and local brews on tap.

But its biggest attribute is its versatility. It’s perfect for a family on the road, a business lunch, or an intimate dinner out.

The Vault Wine Bar and Event Space 277 G Street, Blaine | 360.332.8167

Restaurant Review

CULINARY EVENTS

DINE

Bellingham Brunch on the Bay Sails August 6, 2017 9:45 a.m–1 p.m.

Schooner Zodiac hosts a Sunday brunch aboard a 1920s sailing yacht. Guests can help raise the sails for a ride through Bellingham Bay, where the Zodiac’s chef will prepare a buffet in the galley.

This cruise is open to sailors of all ages.

Tank to Table Goat Mountain Pizza WRITTEN AND PHOTOGRAPHED BY MCKENNA KLOES

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oat Mountain Pizza just might be the first living restaurant in Bellingham. To sustain local produce year-round, Goat Mountain has installed an aquaponics system. The in-house garden looks anything but traditional. With no dirt and no garden bed, you may not even notice the growth — unless you take a closer look.

Here’s how it works: Fish live in a large tank that sits beneath a bed of rocks with plants growing roots into the water below. As fish emit carbon dioxide, plants are fed and able to grow without any soil. Aquaponics uses 90 percent less water than traditional farming because the water and nutrients are recycled. According to employee Colin Long, this closed-loop system not only conserves water and other resources, but it grows great-tasting produce as well. “It’s the farming of the future,” Long said.

The system is currently growing arugula, parsley, strawberries, basil, thyme, and chives. As fresh produce becomes unavailable locally with the change in seasons, the restaurant is hoping their aquaponic system will have established itself. Rather than relying on produce shipped from afar, they’ll have a food source

Schooner Zodiac 355 Harris Ave., Ste. 104, Bellingham schoonerzodiac.com

Chocolate Sculpture Making that couldn’t be much more farm-to-table.

The Spring Salad utilizes much of this in-house produce.

According to employee Martin Ringman, staffers change ingredients based on what’s in season.

“We’re going to be putting more and more aquaponics products in our pizzas and salads as they grow,” Ringman said.

The salad makes the absolute best of what’s available. Not only that, but you can see the source of the fresh, crisp veggies and savory seeds as you eat them. A thick herb vinaigrette finishes it off with a citrus-y salty balance.

The Carmelized Onion, Stilton and Arugula pizza also uses aquaponics. When arugula is growing, employees harvest the peppery plant and top each slice generously, finishing with a balsamic drizzle.

If the buzz is true, you’ll soon be seeing aquaponic systems in many restaurants.

When the produce tastes this good and the carbon footprint is reduced this much, it’s safe to predict that Goat Mountain is just the first of many “living” restaurants in Bellingham.  211 W. Holly St. Bellingham 360.510.6336 goatmountainpizza.com

August 7, 2017 6 p.m.

Master Chocolatier Karen Neugebauer of Forte Chocolates hosts a night of sweet creation in a chocolate sculpture making class in Mount Vernon.

The class is the last of the summer series, which included truffle and chocolate bar baking classes.

Forte Chocolates 1400 Riverside Dr., Ste. D, Mount Vernon fortechocolates.com

Taste of Woodinville Dinner Cruise August 12, 2017 5–10 p.m.

Hellam’s Vineyard hosts a dinner cruise aboard the 100-foot Mystic Sea for a trip through the beautiful San Juan Islands. The event includes a Dungeness crab feed and wine from Woodinville wineries Three of Cups, Cuillin Hills, and Stevens Winery. All three winemakers will be serving their wines at Hellam’s Vineyard before the 5 p.m. departure.

Hellam’s Vineyard 109 North 1st, Ste. 101, La Conner hellamsvineyard.com

Chef in the Market Classes August 19, 2017 11 a.m.–1 p.m.

Local chefs Ilana Knudsen of Boundary Bay and Todd Alan Martin of Hundred North will team up at the Bellingham Farmers Market for a demonstration of delicious cooking using local ingredients. The class features cooking techniques, tips to selecting local produce, and tasty samples.

Bellingham Farmers Market 1100 Railroad Ave., Bellingham sustainableconnections.org

August 2017 81

DINE Sips of the Season

Sips of the Season Galloway’s Cocktail Bar WRITTEN BY MERI-JO BORZILLERI PHOTOGRAPHED BY ROBERT DUDZIK

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alloway’s Cocktail Bar was host for Sips of the Season in early July, where patrons got tips and how-tos from veteran bartenders, including owner Allison Southerland, on creating the perfect summer drink. Cocktails, served with small plates, featured seasonal fruit — and even herb — liqueurs, plus one enjoyable outlier: an iced chocolate-and-coffee drink that gave participants a sweet sendoff into a sunny Fairhaven afternoon.

The first of four rounds: the host’s signature Galloway’s Kilt. Its classic bourbon, mixed with Apple Jack, pomegranate liqueur and spiced pear, along with fresh lemon juice and Angostura bitters, delivered a strong opener to the event. Served with a hummus and vegetables plate, the Kilt stars pear and apple — fall fruits with an early delivery. Pear’s crisp flavor helped bring the Apple Jack’s spiced cinnamon to the fore, while the lemon added a tart freshness. Bartender Nick Sisolak calls it an easy cocktail: shaken with ice, strained into a martini glass and garnished with a wide orange zest. (Check online for cocktail recipes) Nick’s tip: Like with many cocktails, an iced glass can make all the difference. A roomtemperature glass would be no good for the Kilt, allowing lemon juice and bitters to overwhelm the good stuff. To ice the glass, fill to the top with ice, prepare your drink, toss the ice, and pour. Multiple rounds of icing might be needed. After all, says Nick, “a martini is just watered-down vodka if it’s not cold.”

Round two’s “Hippy in Havana,” is a plum-colored mix of rum, ginger liqueur, organic lime juice and real blueberry juice, along with Galloway’s housemade simple syrup. It is best shaken with ice and strained into a glass over fresh cubes, and garnished with

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DINE

Dining Guide

COSMOS BISTRO American Bistro, Comfort Food 1151 N. State St., Bellingham 360.255.0244, bellinghamcosmosbistro.com Bellingham’s best local and seasonal comfort food is always made in-house from scratch at their historic Herald Building location. From pork adobo, Mama’s meatloaf, and awardwinning burgers, to the many vegetarian and gluten free options, Cosmos Bistro offers something for everyone.

EAT French 1200 Cornwall Ave., Bellingham 360.306.3917, 4u2eat.com

organic blueberries. Accompanied by a small plate of apple slices, rice crackers and a wedge of brie drizzled with honey, the drink’s emphasis is blueberry with a touch of citrus, plus ginger to deepen a spicy undertone. Bartender Holly Smith’s tip: Sink the blueberry juice for a nice presentation. “You’ll make it look like a Havana sunset,” she said.

Next, the Fairhaven Thyme Bomb was the afternoon’s biggest surprise. Starring Bigallet Thym Liqueur, an intense spirit from the foothills of the French Alps, the drink is woodsy and fresh, featuring an herbal tone balanced with a sweetness from a concoction of honey, lemon and gin. Bartender and drink creator Beau Hughes’s tip to make the honey pourable: thin it with hot (not boiling) water for a mixer to add to any cocktail. Honey goat cheese, fig jam and apple, served on an Avenue Bread Baguette, was a fitting complement.

Chocolate Rocks was the event’s final cocktail, consisting of Godiva Dark Chocolate Liqueur in combination with coffee liqueur, Bainbridge Island Organic Vanilla vodka and cream. The velvety, chilled chocolate cocktail needed no garnish, delivering its rich ingredients with just the right amount of sweet. The drink was served with a slice of dessert heaven — the Peanut Butter Wedge from Pure Bliss. And it was. We’d like to thank sponsors First Federal bank and Galloway’s for their support for this Bellingham Alive event. 

The combination of fresh, local produce, fish, meat, and spirits combine beautifully with classic French cooking at this chic and tasty restaurant. The atmosphere is urban charm, and the service is unparalleled.

FIAMMA BURGER All-natural Burgers 1309 Railroad Ave., Bellingham 360.733.7374, fiammaburger.com One word speaks volumes about Fiamma Burger: variety. With six different patty types (including homemade veggie, bison, and salmon) and more than 17 menu options, there are endless possibilities for a burger masterpiece. You can even get a “burger in a bowl,” served without the bread. And with extra things to add on like fire-roasted green chiles or a scoop of chili, it could take a long time to find your perfect creation. All burgers are served on a fresh-baked egg bun, with crisp lettuce, and all the usual fixings. Spice it up with chipotle ketchup, spicy mustard, or curry mayo, then cool it down with a beer or milkshake.

GOAT MOUNTAIN PIZZA Italian 211 W. Holly St., Bellingham 360.510.6336 Red brick walls, local art, and unusual pizzas sold by the pound are all offered in Goat Mountain Pizza’s space in downtown Bellingham. Served on parchment paper on a wooden board, the restaurant’s original pizzas, like potato bacon, the spicy fennel sausage, and the gluten-free caramelized onion/walnut are among the customer favorites and are worth a taste. Even though the slices are reheated for serving, the pizza still maintains tenderness — especially in the crust, which contains many flavors and a mix of a soft inside with slightly crisp edges. Pizza isn’t the only entree available, as Goat Mountain also offers options such as a potato leek soup (which is mouth-watering and itself worth a trip to the restaurant!) and the Goat Mountain salad with quinoa, greens, carrots, candied walnuts, orange pieces, red onions, and a sweet maple basil vinaigrette. Topped off with some local

August 2017 83

DINE Sip

West Coast Dominates Domestic Scene WRITTEN AND PHOTOGRAPHED BY DAN RADIL

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hat would happen to the wine industry in the United States if, by some crazy chance, Washington, Oregon, and California were hit by a devastating plague that wiped out every vineyard in the three-state area? Would it be the “end of the world,” so to speak, for domestic wine drinkers?

Without a doubt, the answer to that highly unlikely scenario is a resounding “yes.”

Certainly, California is far and away the biggest producer of premium wines in the United States, but Washington and Oregon are responsible for their fair share as well.

In fact, the three states accounted for nearly 91 percent of last year’s total U.S. wine production, according to Alcohol and Tobacco Tax and Trade Bureau statistical reports. California, Washington, and Oregon rank first, second, and fifth respectively, leaving the remainder of the country with a mere fraction of today’s wines that one might consider comparable in quality.

The number of licensed wineries in each state is just as impressive, with the three left-coast states claiming the top three spots with a total of well over 5,500 wineries.

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The key to this embarrassment of wine-related riches is the western United States’ combination of just the right blend of climate and geography: a varied base of volcanic soils, coastal regions blessed with the cooler influences of the Pacific Ocean (perfect for growing Pinot Noir and Pinot Gris grapes), and areas with abundant sunshine and sufficient heating degrees to ripen warmer climate grapes such as Chardonnay and Cabernet Sauvignon.

It all adds up to some pretty impressive stuff, and in terms of sheer volume alone, the Washington-OregonCalifornia wine connection is enough to keep any domestic wine lover swimming in quality wines and wineries.

WASHINGTON FROM BOTH SIDES A handful of wine grapes flourish in Washington’s cooler Puget Sound region and the wines they generate are, more often than not, characterized by lighter body styles and refreshingly high acidity levels.

A great example is the San Juan Vineyards 2016 Siegerrebe (about $21).

Grown on the island’s only commercial vineyard, Siegerrebe is a hybrid of Gewurztraminer and Madeleine Angevine grapes. The resulting wine is

brimming with spicy aromatics and flavors of lychee and lemon/lime citrus, while the 1.4 percent residual sugar content is nicely balanced by slightly higher-than-normal alcohol and bracing acidity on the finish.

A move to Eastern Washington provides you with bigger, bolder, and more full-bodied red and white wines that have benefited from the region’s near desert-like climate that frequently yields less than 10 inches of precipitation annually.

The Bergevin Lane Vineyards 2013 She-Devil Syrah (about $24) is sourced from two, warmer Eastern Washington wine regions; the Wahluke Slope and the Walla Walla Valley, where the winery is located. Smoky aromatics are followed by dark, understated blackberry flavors and nuances of toasted oak on the finish. The wine was co-fermented with Viognier grapes and a splash of Malbec was added to lend just the slightest touch of peppery spice.

OREGON’S WILLAMETTE VALLEY Talk about Oregon wines and the Willamette Valley American Viticultural Area (AVA) will invariably enter the conversation. The Valley stretches from Portland on Oregon’s northern border, to just beyond the city of Eugene to the south.

The region is responsible for more than 70 percent of both the state’s planted vineyard acreage and total wine production. And 80 percent of Oregon Pinot Noir production, the crown gem of the state’s wine scene, is generated within the Willamette Valley.

The Valley consists of a number of sub-appellations, one of which is the Chehalem Mountains AVA. There you’ll find a relatively newer winery, Rain Dance Vineyards, located in Newberg and founded in 2009. Their 2015 Estate Pinot Noir (about $40) is a grand slam, and most definitely worth a try.

This Pinot is darker in both color and flavor profile than most others from the region, with lovely aromas of fresh espresso that carry over to the palate along with generous black cherry fruit. The finish is lengthy and velvety, and contrasts with Pinot Noir’s signature streak of acidity for added depth and character. Outstanding!

And if you think Oregon is onedimensional in its wine production, be sure to check out Chardonnays from the Willamette Valley region as well. A notable example, also from Rain Dance Vineyards, is the 2015 Estate Chardonnay (about $30).

This wine’s base of apple and pear is accentuated with both edgier notes of bright citrus and a softer, creamier touch of lemon chiffon.

Come and enjoy Deer Harbors gathering place for great food, beer and wine.

Island Pie 11 Jack and Jill Place Deer Harbor, WA 98245 360.376.2505 | myislandpie.com

BEST of the

2016

CALIFORNIA’S OLD GUARD Located in Livermore, just east of the San Francisco Bay area, you’ll find Wente Vineyards, a family-owned, fifth-generation winery that originated in 1883.

Wente produces a number of varietals, but the current release of their 2016 Morning Fog Chardonnay (about $15) really shines in terms of solid winemaking at a highly affordable price.

It opens with aromas and flavors of ambrosia and marshmallow cream, with juicy pear flavors on the mid-palate and a hint of vanilla bean on the finish.

Another long-time California winery, Mendocino County’s Parducci Wine Cellars, will celebrate its 85th anniversary this year. Parducci also has West Coast wineophiles covered with an impressive array of current releases.

Start with the Parducci 2014 Small Lot Cabernet Sauvignon (about $13), which features red fruit flavors of currant and plum along with subtle tannins.

It’s a nice alternative for those who prefer their Cabernets a bit lighter in body.

On the other side of the coin, Parducci also offers a pair of heavier hitters. The Tie-Dye 2014 Red Blend (about $15) explodes with raspberry aromatics, a core of dark berry fruits, and nice acidity; while the ZinPhomaniac 2015 Lodi Zinfandel (about $15) offers brambly berry and ultra-dark cherry flavors, along with a long finish with sweet cedar and baking spice. Old Vine Zinfandel may be California’s quintessential grape, and this wine’s whimsical character proves that even “old-timers” can still have fun with it. 

Beautiful waterfront views on a spacious deck. House made pizza, salads and focaccia with wonderful desserts.

NORTH

WEST

SILVER

Voted Best Fish & Chips

Nickis Bar and Grill on the waterfront in Bellingham serving award winning, hand dipped, tempura style fish & chips.

Build your own burger featuring our handcrafted USDA chuck patties and fresh baked buns.

360.332.2505 2615 South Harbor Loop Drive, Bellingham nickisbellamarina.com

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Anthony’s Hearthfire Grill The Waterside Citrus INGREDIENTS Hedge Trimmer gin, fresh lime, fresh grapefruit, a sprig of mint, with soda water, over ice, $8.75

beer and cider, the Goat Mountain pizza experience is complete. Also — Goat Mountain Pizza brings a food truck to events! Keep an eye on their social media to have more opportunities to enjoy a slice!

THE MILL BISTRO AND LOUNGE French 655 Front St., Lynden 360.778.2760, themilllynden.com The Mill is the type of place where one could spend a full afternoon grazing on cheeses, sipping cocktails, and enjoying a good book.

The bistro-like atmosphere gives the restaurant a European vibe without losing the welcoming small-town service of quaint Lynden. The menu is full of bistro plates like fresh salads, panini, soups, and, of course, meats and cheeses.

ÖVN WOOD-FIRED PIZZA Pizza 1148 10th St., Fairhaven 360.393.4327, ovnwoodfiredpizza.com The clean lines and urban upscale atmosphere of this pizza restaurant promises some very good food — and they deliver on that promise.

They also serve crispy salads and excellent cocktails. Dining here is a perfect way to spend an elegant lunch or intimate dinner.

PEPPER SISTERS Southwest 1055 N. State St., Bellingham 360.671.3414, peppersisters.com

© Robert Dudzik

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ith the summer finally settling in here in the Pacific Northwest, Anthony’s Hearthfire Grill serves up a drink that is sure to bring down your core temperature.

When I stopped in, general manager Steve Beringer recommended the Waterside Citrus. Made with Hedge Trimmer gin, fresh-cut limes and grapefruit with just a dash of soda water and garnished with a skewer of grapefruit, lime and mint, this drink will cool you down quicker than a Super Soaker.

As you sip, the mint washes over you first, giving you an initial pop of cool flavor. Then, as the mint fades away, the grapefruit takes over, giving you a bite in the back of your throat and leaving behind its familiar fragrance. The gin fits well with this amalgamation of flavors, giving you a slight citrus

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undertone that pairs nicely with the grapefruit.

Because the ingredients at Hearthfire are muddled rather than crushed, the lime, fresh grapefruit and mint flavors can separate and be pulled into the gin. The liquid is then strained into a glass of ice with just a dash of soda water, giving you the Waterside Citrus.

If you’re getting hungry, this drink pairs nicely with the Oregon Shrimp Mango salad, giving you a light, fresh meal to enjoy in the sunshine.

Enjoy this drink behind the Hearthfire’s custom ice bar, or sit out on the patio where you can take in beautiful views of Bellingham Bay and watch boats cruise in and out of the Bellingham Marina.  Anthony’s Hearthfire Grill 7 Bellwether Way, Bellingham anthonys.com | 360.527.3473

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 mushrooms, grilled onions, potatoes, green chilies, and cheese. To mellow the burn, they would, naturally, wash it down with bites of crisp cabbage salad dolloped with a cool, creamy dressing. The finale of every meal at Pepper Sisters is the basket of sopaipilla, served with a dish of honey butter. Some might not want to bring a date on this culinary excursion — no one wants to have to share that delicious honey butter.

ROCKET DONUTS Bakery 306 W. Holly St., Bellingham, 360.671.6111 1021 Harris Ave, Bellingham, 360.366.8135 rocketdonuts.com With two locations, Rocket Donuts is an icon in Bellingham for its delectable donuts and sci-fi themed storefronts. The donuts are made fresh daily, giving them their fluffy, soft texture. Try the classic glazed or spice up your morning with maple-bacon bar. Rocket Donuts

Dining Guide

DINE

8

is unique by offering vegan and gluten free options. Lift off your morning Rocket style.

GREAT

TASTES

THE RUSTY WAGON American 6937 Hannegan Rd., Lynden 360.354.5236, rustywagongoodeats.com The menu of The Rusty Wagon overflows with options. Breakfast is served until 2 p.m. every day and has diner favorites like biscuits and gravy or French toast. Burgers are clearly their specialty. Both the dinner and lunch menus have burgers, gourmet burgers, and chicken burgers, all served with soup, salad, fries, or waffle fries. Don’t miss the full bar with sports screens, top shelf liquors, beer, and more.

Beyond the catch phrases and cowboy hats, the Rusty Wagon is a family-friendly place to grab a burger.

The following selections have made it past our taste bud test and into our top eight this issue. Step out and give them a try. You won’t be disappointed.

SLO-PITCH SPORTS GRILL AND CASINO 3720 Meridian St., Bellingham 360.733.2255, slopitchcasino.com Conveniently located right on Meridian, SloPitch serves up a great burger and fries. With excellent Happy Hour specials in a casual, sports atmosphere, Slo-Pitch is a great place to watch the game or take a mid-day break.

TASTE OF INDIA Indian 3930 Meridian St., Ste. 107, Bellingham 360.778.1262 At Taste of India all the dishes are rich, delicious, and truly feel authentic. Dishes come with your choice of pulao rice or the classic Indian bread naan. Taste of India offers a variety of vegetarian and non-vegetarian dishes, all with exquisite and well-developed flavors. There’s also a variety of flavors of naan, including garlic or spinach. For those unsure of what to order, or those who want to try multiple dishes at once, try the lunch buffet.

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TEMPLE BAR Bistro 306 W. Champion St.,Bellingham, 360.676.8660, templebarbellingham.com Continually recognized for their craft cocktails and small plates, Temple Bar aims to please.

Begin with the classic Temple Bar cheese plate, a collection of three rotating cheeses varying in texture and flavor. They are often paired with fruit, honey, toasted nuts, and bread.

Next, dive into a piping hot gratin, which varies based on what is in season. In between bites of a salad made with locally sourced ingredients, sip on a unique cocktail with house made infusions and bitters. Finally nibble on the chocolate chili muffins: the perfect end to a charming experience.

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Whether you’re heading out on a picnic to Washington Park, or looking for a light dinner and wine pairing, the Charcuterie Board from Salt & Vine is a sweet and savory delight.

Pel’meni keeps it simple.

You get your choice of two traditional Russian dumplings — meat and potato — topped with curry powder, cilantro, vinegar, hot sauce and sour cream. Open late for midnight cravings!

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If you’re hankering for a savory dinner in La Conner, the Chicken Crepe from Anelia’s is sure to fit the bill. A house-made crepe filled with chicken, bacon and mushrooms is topped in a delicious wine sauce.

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When you want a really good steak, but you want to feel good about eating it, go for the Steak Salad from the Train Wreck. The blue cheese dressing is the perfect creamy complement.

Pita J’s has gained a cult following in Anacortes for their special Greek fries.

They’re perfectly crispy and topped with Greek seasoning, feta, and a lemon wedge for an addicting salty snack.

Whether you go for the housemade bagels, or for the people watching on Railroad Avenue, the Breakfast Special from The Bagelry is a classic Bellingham staple in a prime location.

There’s no shortage of Thai food in Anacortes, but the Yellow Chicken Curry from Naung Mai Thai Kitchen takes the cake. Enjoy the homey atmosphere, or order take-out for a night in.

If you consider brunch a hobby, you must try the Montana Huckleberry Waffles from The Rhody Café in Bow. House-made huckleberry coulis is drizzled with Vermont maple syrup and comes with a side of bacon or sausage.

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For the latest from Bellingham Alive Magazine. Look for local events, news, contests, giveways and more!

Sea you in september!

Friday & Saturday, September 22 & 23

BELLINGHAM

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Salmon BBQ Grilling Championships Friday SeaFeed Meet Your Fisherman Rescue at Sea Music & Brews Free Admission

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AGENDA

Featured Events · Listings · The Scene · Final Word

Northwest Washington Fair AUGUST 14–19, ALL DAY

T © Evan Pollock

he annual Northwest Washington Fair is right around the corner again with great food, rides, entertainment, music, and more.

This is your chance to stuff your face with corn dogs, take a spin on your favorite carnival ride, and meet some farm animals at a fair that never seems to grow old. This event is perfect for families, a group of friends, or even a date night.

Stars like country singer Scotty McCreery and comedian Gabriel Iglesias will be performing along with the classic demolition derby and rodeo.  1775 Front St., Lynden nwwafair.com | 360.354.4111

AGENDA Events

CONCERTS DOWNTOWN SOUNDS AUGUST 2, 6 PM

HEALTH AND WELLNESS BELLINGHAM YOUTH TRIATHLON AUGUST 6, 9 AM

Three age groups, three distances and three start times, but unlimited fun for these young competitors to show what they’ve got (plus, medals are given to everyone).

Arne Hanna Aquatic Center 1114 Potter St., Bellingham 360.778.7000 | cob.org THE CHUCKANUT CLASSIC AUGUST 27, 7 AM

Ride one of the most scenic rides in Washington. You can pick your distance ranging from 25, 38, 62, or the full century of 100 miles for these tours.

If you want to bring the family, there is a guided family tour. A post-ride party will be held with food and beer.

Boundary Bay Brewery 1107 Railroad Ave., Bellingham mtbakerbikeclub.org

Downtown Sounds will be marking their 13th year of free, family-friendly outdoor concerts featuring local bands, food vendors and a beverage garden for those 21 or older.

Arts District 1300 block Bay St., Bellingham downtownbellingham.com 360.527.8710 BIRCH BAY MUSIC FESTIVAL AUGUST 4–6, TIMES VARY

Through love and music, the Birch Bay Music Festival spreads awareness and supports local animal welfare organizations. A free event for family with music, vendors, food and more. Feel free to bring your furry friends on leash. ​ he Homestead Golf Course T 7878 Birch Bay Dr., Birch Bay birchbaymusicfestival.com SUMMER CONCERT SERIES AUGUST 26, 7:30 PM

Jesse Boleyn presents grand piano rising star American singer/songwriter

Adey Bell. She has been compared to Joni Mitchell and Tori Amos with great songwriting skills and vocal quality. A must-see for the whole family.

Orcas Center 917 Mt. Baker Rd., Eastsound Orcas Island 360.376.2281 | orcascenter.org

SPECIAL EVENTS BELLINGHAM KIDS’ FEST AUGUST 5, 11 AM

Bring out the kids and the whole family for mini-golf, bounce houses, Lego fun land, face painting, martial arts, obstacle course, rock climbing and other fun stuff.

Civic Field Stadium 1355 Civic Field Way, Bellingham 360.778.7000 | cob.org COMMERCIAL STREET NIGHT MARKET AUGUST 18, 6 PM

Come experience downtown Bellingham at night with artisan vending, entertainment, delicious food and local music on Commercial Street.

1310 Commercial St., Bellingham downtownbellingham.com 360.527.8710

Birch Bay Music Festival

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BELLINGHAM NORTHWEST WINE FESTIVAL AUGUST 5, 7 PM

The Bellingham Northwest Wine Festival public tasting is open to 50 different wineries from Washington, Oregon, Idaho and British Columbia.

There will be a vast array of wines for everyone, whether you’re a wine connoisseur or just looking for a little taste. Funds will help Lydia Place, Our TreeHouse, Growing Veterans and Brigadoon Service Dogs Veterans Programs.

Four Points By Sheraton 714 Lakeway Dr., Bellingham bellinghamnorthwestwinefestival.com EASTSOUND FLY-IN & ANTIQUE CAR SHOW AUGUST 4–6, ALL DAY

Aircraft from all over the country will be flying in, along with antique cars to show off. There will be music and pancake breakfasts as well as donations for the Food Bank.

Orcas Island Airport 147 Schoen Ln., Eastsound, Orcas Island 360.376.6579 | visitsanjuans.com DRAYTON HARBOR DAYS FESTIVAL AUGUST 5–6, 10 AM

This fun, family weekend is packed with kids games, a scavenger hunt, the “Prestigious George Raft Race,” pirate costume judging contest, food vendors and vintage steam boats for a street fair and maritime celebration.

Blaine Boating Center 235 Marine Drive, Blaine 360.332.4544 | blainechamber.com BREWFEST ON THE SKAGIT AUGUST 12, 4 PM

The 15th annual BrewFest on the Skagit, the Skagit’s longest running Craft Brew Festival, is featuring dozens of local craft brews, three of the region’s most popular bands, leisure games, and local food trucks at the Skagit Riverwalk Park.

Lincoln Theatre 712 S 1st St., Mt. Vernon 360.336.8955 | lincolntheatre.com

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AGENDA Events

BIOLUMINESCENCE PADDLE AUGUST 11–12 & 18–19, 8:15 PM

Don’t miss out on this amazing bioluminescent group paddle. This popular group paddle is only offered during the summer when the bioluminescent plankton is present.

GLOBAL CONNECTIONS AT WWU

© Debbie Harger

Community Boating Center 555 Harris Ave., Bellingham 360.714.8891 | boatingcenter.org Drayton Harbor Days Festival

AUGUST 7–11, 9 AM

The third and final week of Global Connections will look into “Experiments from NASA.” Kids will have the chance to combine academic and physical skill development, explore topics through hands-on experiences and develop friendships while playing activities and using real college facilities. It is a week full of fun and learning.

Western Washington University 516 High St., Bellingham 360.650.3308 | wwu.edu

CLASSICAL MARROWSTONE AUGUST 3–6, TIMES VARY

The Marrowstone Music Festival is coming to Bellingham with the Seattle Opera Academy featuring works

by George Gershwin, Peter Ilyich Tchaikovsky, Richard Wagner, Sergei Rachmaninoff and more.

WWU Performing Arts Center 516 High St., Bellingham 360.650.6146 | tickets.wwu.edu MAD ABOUT MENDELSSOHN! AUGUST 5 &7, 7:30 PM & 5:30 PM

Founding festival artist William Preucil rejoins the stage to perform the Mendelssohn Octet. Preucil also joins artistic advisor, Jon Kimura Parker, in

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the festival’s first-ever performance of Mendelssohn’s Double Concerto for violin, piano and string orchestra.

Orcas Center 917 Mt. Baker Rd., Eastsound Orcas Island 360.376.2281 | orcascenter.org CLASSICAL ON TAP

SURREALISM AND WHIMSY UNTIL AUGUST 30, 12 PM

An exciting exhibit including works by Dennis Ansel, Erin Libby and other talented local artists.

Gallery Pegasus 301 West Holly St., Bellingham 360.599.7731 | gallerypegasus.com

AUGUST 30, 7 PM

The Whatcom Symphony Orchestra players — The Brew Crew — play classical chamber music favorites at Chuckanut Brewery while you enjoy food, beverages and, of course, great music.

Chuckanut Brewery and Kitchen 601 W Holly St., Bellingham 360.752.3377 | bellingham.org

VISUAL ARTS SAN JUAN SUMMER ARTS FESTIVAL FRIDAYS IN AUGUST, 4 PM

Talented local and regional makers from all over the San Juan Islands will be showcasing their work like food, art, wine, jewelry and more in this all ages event.

Brickworks Plaza 150 Nichols St., Friday Harbor 505.702.6796 | sanjuancountyarts.org

DATE AND PAINT SATURDAYS IN AUGUST, 6 PM

Paint your own masterpiece with step-by-step instructions while enjoying wonderful wines at the Vartanyan Estate Winery. Bring your own appetizers if you like and if the weather is nice you could be sitting outside on the patio with Mt. Baker as backdrop.

Vartanyan Estate Winery 1628 Huntley Rd., Bellingham 360.325.2457 | dateandpaint.com EMERGENCE THURSDAYS THROUGH MONDAYS THROUGH SEPTEMBER 4

An exhibition of legendary and emerging artists from the Pacific NW Coast and the Hudson Bay Inuit tribes channel their ancestors in the art museum’s first exhibition devoted to First Nation art.

San Juan Island Museum of Art 540 Spring Street, Friday Harbor 360.370.5050 | sjima.org

My Husband Has Gone Missing; My Daughter is Getting Married

© Heidi Holmes

& I Am Having Hot Flashes!

THEATER AN EVENING WITH SHERMAN ALEXIE AUGUST 8, 7 PM

Sherman Alexie will be presenting his new memoir, You Don’t Have to Say You Love Me. He talks about the heartwrenching but hilarious times of growing up, leaving the rez and his relationship with his mother who abused him, but saved him.

Mount Baker Theatre 104 North Commercial St., Bellingham 360.734.6080 | mountbakertheatre.com HELP! MY HUSBAND HAS GONE MISSING, MY DAUGHTER IS GETTING MARRIED, AND I AM HAVING HOT FLASHES AUGUST 10–20, 7:30 PM

Follow Barbara on her hilarious and emotional journey into middle age while contemplating life. The perfect girls night out!

Mount Baker Theatre 104 North Commercial St., Bellingham 360.734.6080 | mountbakertheatre.com NERUDA AUGUST 22, 7:30 PM

In this biographical crime drama, Nobel Prize-winning Chilean poet, Pablo Neruda, becomes a fugitive in

his home country after joining the Communist Party in the 1940s.

San Juan Community Theatre 100 2nd St., Friday Harbor 360.378.3210 | sjctheatre.org ROBERT DUBAC’S THE MALE INTELLECT: AN OXYMORON? AUGUST 23–27, 7:30 PM

Robert Dubac attempts to answer the age-old question “What do women want?” while offering advice in this hilarious, one-man show.

Mount Baker Theatre 104 North Commercial St., Bellingham 360.734.6080 | mountbakertheatre.com AN INCONVENIENT SEQUEL: TRUTH TO POWER

SPONSOR

AUGUST 4–10, TIMES VARY

Cameras follow Vice President Al Gore on his tireless fight against climate change. Behind the scenes, both in private and public, he hopes to show the perils of climate change can be overcome with human ingenuity and passion.

Pickford Film Center 1318 Bay St., Bellingham 360.738.0735 | pickfordfilmcenter.org

August 2017 93

AGENDA Events

ANGELS IN AMERICA PART ONE: MILLENNIUM APPROACHES AUGUST 20 & 23, 11 AM & 6 PM

In the midst of the AIDS crisis and a conservative Reagan administration, New Yorkers struggle with life and death, love and sex, heaven and hell.

This new staging of Tony Kushner’s multi-award winning two-part play, Angels in America: A Gay Fantasia on National Themes, is directed by Olivier and Tony award winning director Marianne Elliott.

Pickford Film Center 1318 Bay St., Bellingham 360.738.0735 | pickfordfilmcenter.org BIFT TUESDAYS IN AUGUST, 6 PM

Beer + Improv + Food Truck.

Improvisers of the Upfront Theater will be performing an interactive, familyfriendly and hilarious comedy show while you drink a Boundary Beer and eat Cicchitti’s Pizza Food Truck.

Boundary Bay Brewery 1107 Railroad Ave., Bellingham bbaybrewery.com | 360.647.5593

Hempfest

HEMPFEST

VANCOUVER

AUGUST 18–20, ALL DAY

The Upfront Theater 1208 Bay St., Bellingham 360.733.8855 | theupfront.com

This unique “protestival” environment allows people to listen to speakers, learn more about the cannabis plant and the legality behind it, all while having fun with food, music and vendors.

Out of Town

Myrtle Edwards Park 3130 Alaskan Way, Seattle 206.364.4367 | hempfest.org

SEATTLE

BRASILFEST

FAIR AT THE PNE AUGUST 19–SEPTEMBER 4, ALL DAY

This year’s Fair at the PNE will be full of returning favorites like SuperDogs and Craft Beer Fest, as well as nightly concerts, performances and exhibits, rides, attractions, games and food.

Pacific National Exhibition 2901 E. Hastings St., Vancouver 604.253.2311 | hellobc.com

AUGUST 20, 12 PM

SEATTLE TATTOO EXPOSITION

Enjoy the art form of tattoos with competitions, seminars, exhibitions and vendors all while showcasing talented artists and beautiful tattoos.

Watch the elegant and powerful capoeira martial arts, admire glittering costumes and enjoy authentic food while listening to the drumbeats of traditional folk music and learning about Brazil’s culture.

Seattle Center 305 Harrison St., Seattle 206.447.7725 | seattletattooexpo.com

Seattle Center 305 Harrison St., Seattle 425.254.1616 | brasilfest.org

AUGUST 18–20, ALL DAY

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LIGHTS ON LIGHTNING LAKE LANTERN FESTIVAL AUGUST 5, 10 AM

Build your own lantern and launch it that evening while barbecuing and watching the beautiful lights on Lightning Lake.

Lightning Lake Day Use Area 7500 Hwy. #3, Manning Park 604.668.5922 | hellobc.com

The Scene

AGENDA

Handbags for Housing For one day in June, volunteers transformed the Bellingham Depot Market Square into a bazaar, auction, and fashion show to help Whatcom County families struggling with homelessness. Lydia Place, which offers assistance and housing to those in need, hosted its annual “Handbags for Housing” on June 8, raising nearly $70,000 to fund services like a new counseling program and a mental health pilot program. The overall goal: eliminate family homelessness in the community by 2020. Lydia Place saw huge help from the community in this event, where about 100 volunteers and 40 community sponsors contributed, including Whatcom County Association of Realtors, Labels Women’s Consignment and Crave Catering. On August 26, funds from the Wonder Mud obstacle course and mud run will also help support Lydia Place.

Photos © Dawn Matthes Photography

NOTES

Final Word

Could I Do That?

WRITTEN BY KEN KARLBERG

P

‘‘

aying the ultimate sacrifice for our country” — I dislike that expression. We hear the phrase every Memorial Day, Veterans Day, and sometimes on the Fourth of July, as if the majority of us age 60 and younger know its meaning from personal experience. I know that I don’t. To me, whenever I hear the words, especially from the mouths of non-veterans, the expression sounds slightly hollow no matter how respectful and well-intended. Can the emotional pain of family survivors be packaged so antiseptically in a phrase?

Let me answer my own question: “No.” A few months ago, on May 29, 2017, President Kennedy would have been 100 years old, 56 years removed from perhaps his most famous inspirational quote: “Ask not what your country can do for you — ask what you can do for your country.” I was only four years old then, but his words resonated with me in the years that followed. His challenge was the ultimate patriotic challenge for my generation, and yet, what have I sacrificed for the privilege of being an American?

We are by no means close to perfect, but our aspirational values are part of our DNA, even when we, as a society, fall painfully short. Hearts and minds may not change overnight, or even over generations. But the arc of the moral universe truly does bend towards justice — and America is living proof.

I simply wish that the arc bent faster for those who continue to suffer without equality.

Every generation has its cross to bear. For our founding fathers, they assembled in Philadelphia’s Independence Hall in 1776 and put their lives at risk by voting to commit treason.

For subsequent generations, one has only to visit Arlington National Cemetery in Washington, D.C., to appreciate and be grateful for those who truly sacrificed for the values of our country. Who hasn’t experienced the Changing of the Guard ceremony at the Tomb of the Unknown Soldier without looking out at sea upon sea of white crosses and asking: “Could I do that?” For my generation, the risks were distinctly different and less existential. The Vietnam War and compulsory draft struck fear in the hearts and minds of so many young men and their families, while we simultaneously questioned the war’s morality and justification.

My visit to Arlington still haunts me. I felt unworthy.

More fundamentally, I didn’t have to search within myself to answer the “Could I do that?” question because the Vietnam War ended in 1975, just months before my graduation from Bellingham High School. I was fortunate, or so I thought, selfishly.

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The very next summer, I was hired by a local pyrotechnic to help put on the fireworks display at Civic Stadium as part of our country’s bicentennial celebration in 1976. As I laid on my back, looking upward from directly underneath the awesome bursts of color, the ground shook beneath me as the mortars shot into the darkening sky overhead. Unexpectedly, my thoughts went to the Vietnam War, my freedom and my future — and I began to quietly, but spontaneously sing our national anthem, by myself, in the midst of the explosions of celebration. I was overcome with gratefulness for having been spared my fears of war by others, many of whom were reluctant warriors.

For over 40 years now, I have asked myself each year, “Could I do that?” I will never know. But I do know that no American since 1973 has been forced involuntarily into the service of our country, either in military or non-military roles — and I question whether America is better for it. The foundation of our country was built upon being willing to sacrifice for our values. What if my generation, and subsequent generations, had been required instead to serve and sacrifice a year of our lives for our country in non-military, public service roles. Would we be better off today? Would the arc of justice have bent more quickly? Would the pride of being American mean more than the color of our skin, our ethnic origin, our religious beliefs or our sexual orientation? Would today’s opiate epidemic even exist?

War is seldom the answer. However, as a parent of two daughters, and hopefully many grandchildren to come, I worry for our collective futures, individually, as families, and as a country. Where is the unifying, national teachable moment in our collective lives? Where is the parenting tool that all parents, if we are honest with ourselves, know is needed today?

Paying the ultimate sacrifice shouldn’t be the litmus test for being an American, but sacrifice should be lest we forget the meaning of the word — to give up freedom for our freedom.

The line forms behind me. I can do that. 

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A near seven-decade disdain for the expected continues with the new Panamera. Redesigned inside and out, it breathes new life into classic Porsche design cues. More powerful, more advanced, and more luxuriously appointed, the new Panamera is not just a new car, but a new benchmark. Porsche. There is no substitute.

The new Panamera 4S.

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