North Sound Life / Bellingham Alive April-May Issue

Special Edition

Couture Weddings

APRIL/MAY 2013 Display until May 31, 2013 $3.99US $4.99CAN

Garden Guide: Senior Living: Growing Berries Six Tough Topics

Fresh Cuts: Spring Floral Arrangements

If This Represents A Good Part Of Your Retirement Plan, Maybe We Should Talk.

These days, it’s tough enough just getting by, much less worrying about something as far away as retirement. But the years can fly by when you’re not looking – and your retirement is much too important to trust any of it to chance.

Conventional wisdom says you should plan on having enough money available to equal approximately 75% of your present income. But there are so many factors to consider – from inflation to your retirement lifestyle to medical costs to life expectancy – that it’s almost impossible to know exactly how much is enough.

However, there does seem to be one financial retirement strategy that almost everyone agrees on. Diversification. In other words, don’t put all your eggs in one basket. Which is why we offer a wide range of services and accounts that may be a good fit in your retirement nest egg.

So why not stop by your nearest branch and find out what options will best suit your needs.

www.wibank.com Some Retirement Investments are: •Not insured by the FDIC • Not a deposit or obligation of, or guaranteed by the Bank,• Subject to investment risks, including possible loss of principal invested.

©2013 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of all traffic laws at all times.

Whatever the to-do list takes away, it returns.

One step on the accelerator and your faith in purity is wholly restored. The Porsche Cayenne GTS remains unrelentingly faithful to its motorsport bloodline. A naturally aspirated 4.8 liter V8 engine delivers 420 horsepower. Acceleration from 0-60 in 5.4 seconds. A top track speed of 162 mph. It's performance that's in full service of the driver, while amply suited for any and all errands. See how purity suits you, with a test drive.

Porsche. There is no substitute.

The new Porsche Cayenne GTS.

Roger Jobs Porsche 2200 Iowa St. Bellingham, WA 98229 (360) 734-5230 www.roger-jobs.porschedealer.com Showroom hours M – F 8:30AM – 7:00PM Sa 9:00AM– 5:00PM Closed Sun

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April/May 2013

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CO N TENTS S H OP. D I N E . L I V E .

APRIL & MAY

31

FEATUR ES 44 48 54 58 93

DIY: Digital toolbox Garden Guide: Grow your own berries Fresh Cuts: Flower arranging tips Senior Living Special Section: Couture Weddings

LIF ES T YLE 17 Fun for the whole family 20 Paper route 22 Read-It-Yourself 26 5 Faves: Bakeries 28 Quick Trip: Langley

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48

S H OP 31 Ideal 32 Savvy Shopper: Sojourn 34 Necessities 36 Around the Sound: Aritzia

WEL L B EI N G 38 Ultrarunner races for the adventure 39 Races & Runs 42 The No-Diet, Weight-Loss Game Plan

58

H AB I TAT 68 Make it one-of-a-kind 72 On the Market

DINE 75 The Stone Pot 76 Dining Guide 81 Seven Good Things

93

N OTES 10 Publisher’s Letter 12 Contributors 15 Letters to the Editor 16 Meet a Staffer 91 The Scene 92 Final Word

ON THE TOWN 83 Disney’s Beauty and the Beast 84 Event Listings Want to learn more about the North Sound region? Go to northsoundlife.com for additional articles, recipes, restaurant reviews, home & remodel features, hiking trails and so much more!

April/May 2013

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CON T ENTS On t h e We b

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NORTHSOUNDLIFE .COM SHOP. DINE. LIVE. in the North Sound

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Weekend Vibrations is our weekly entertainment email reminding you of happenings all over the North Sound!

ENTER TO WIN EVENTS Winery Wedding: An exclusive look at Terra Blanca Winery in Benton City. Located on the Red Mountain in Eastern Washington, Terra Blanca offers breathtaking scenery. With helpful staff, planning your wedding can be simple.

Bellingham Alive! and North Sound Life magazines partner with local businesses to bring you special events and contests.

Be sure to “like” our Facebook page so you can stay up-to-date on our promotions.

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April/May 2013

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N OT ES P u bl i s h e r ’s L e t t e r

W

WELCOME TO THE FAMILY This issue marks the first for new editor of K&L Media, Kaity Teer. We are so excited to have her as part of our family and believe she will bring exciting new changes to our editorial and design concepts. Just in her first couple weeks she has already embraced the challenge with new concepts for the magazine, website and social media interactions.

If you haven’t joined us on Facebook, Twitter and Pinterest, now is the time. We will be running fan-only, enter-to-win promotions on Facebook soon, and you won’t want to miss them! Visit our Facebook page for details!

As we discussed the themes for this issue, it occurred to me that many of us have aging parents, and if we don’t now, we will in the future. It is so hard to figure out how to approach our parents with tender subjects, but yet so necessary to have these important conversations on aging. Our senior living features start on page 58; it is our hope that the articles will help you and your loved ones.

New to this issue, On the Market’s featured real estate listing includes envyinducing photos of a luxury waterfront manor. Readers be warned, you may find yourselves dreaming of a new home! For more home & remodel ideas, be sure to visit our website at northsoundlife.com. In addition to a variety of articles, we offer a home search tool to help you find your dream home.

Spring is the time to start gardening, so be sure to check out the gardening feature, starting on page 48, for tips that will help you grow your own fruit for pies and jams as well as great designing tips on how to create your own floral bouquet.

For the second year, we have inserted the Couture Weddings publication into the spring issue of our magazine. Always a staff favorite, this is our sixth issue of showcasing the latest in Puget Sound wedding trends through Couture Weddings.

We’ve included gorgeous photos of a winter style shoot, real weddings and showcase articles that will leave you feeling inspired whether you are planning your dream wedding or you have been married for years.

Above all and as always, enjoy!

Lisa Karlberg

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Eric Subong, MD is a fellowship-trained retina specialist/surgeon, board certified ophthalmologist.

With a team dedicated to caring for your vision, Bellingham Retina Specialists provides a welcoming environment. Our expertise and experience is focused upon diagnosis and treatment of retinal and vitreous conditions using the latest advances in medicine and technology.

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TEST YOUR VISION

• MACULAR DEGENERATION Intraocular injections (LUCENTIS® and AVASTIN®) • DIABETIC RETINOPATHY • RETINAL TEARS and DETACHMENTS • FLASHES and FLOATERS • MACULAR PUCKER (Epiretinal Membranes) • VASCULAR OCCLUSIONS • Many other retinal diseases

- Test each eye separately.

- Cover one eye with your hand and look at the center white square.

- If any lines appear irregular or are missing, you may have a retinal issue and should consult an eye specialist.

360-656-5839

3130 Squalicum Parkway Bellingham, WA 98225 www.BellinghamRetina.com April/May 2013

11

N OTE S Co nt r i b u t o r s

9 convenient Walk-In Clinics throughout Snohomish County.

Our clinics are open from 8am to 8pm Monday through Friday, plus they offer weekend hours. Wait times are posted online at everettclinic.com.

Gunderson Building 3927 Rucker Ave, Everett 425-339-5422 Harbour Pointe Clinic 4410 106th St. SW, Mukilteo 425-493-6013 Lake Stevens Clinic 8910 Vernon Rd., Lk. Stevens 425-397-1705

Sarah Brand Sarah Brand, the founder of Bellingham-based SKB Events, has been designing and producing client events professionally since 2006. Her background includes planning events both domestically and internationally for a wide array of companies and nonprofits. Her passion for planning a great party and her ability to work with clients to create events that are memorable, exciting and on budget are the hallmarks of her business. For more information about her work please visit skbevents.com.

Lisa Dixon Lisa Dixon, MBA, RD, is a registered dietitian, nutritionist and co-owner of NourishRDs, a nutrition communications and counseling company. She teaches classes at the Bellingham Food Co-Op. Her mission is to change the way Americans eat, one meal at a time, by making home-cooked meals affordable and accessible for busy lifestyles. Her best (non)diet advice: Eat real food, and share it with those you love!

Marysville Clinic 4420 76th St. NE, Marysville 360-651-7497

Jessica Pain Jessica Pain is a senior at Western Washington University. She will graduate in June with a degree in English and journalism. Jessica is one of our editorial interns. Her passion for writing and teaching has shaped her career goal of becoming a high school teacher. Jessica is actively involved with the university’s newspaper, where she has been a reporter and is currently the news editor. She is an avid runner and finds running half marathons without training to be a breeze.

Mill Creek Clinic 15418 Main Street, Mill Creek 425-225-8005 Silver Lake Clinic 1818 121st St. SE, Everett 425-357-3305 Smokey Point 2901 174th St. NE, Marysville 360-454-1922 Snohomish Clinic 401 Second St., Snohomish 360-563-8605 Stanwood Clinic 7205 265th St. NW, Stanwood 360-629-1505

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Tally Rabatin Tally Rabatin’s life centers on designing and creating beautiful things. With a background in art history and architecture from the University of Washington, she feels lucky to be able to fuse her passions every day as owner of Totally Unique Designs. Her love of interior design and lifestyle planning is played out in every kitchen she designs and every party she throws. Rabatin uses the cultures, patterns and comforts of all the places she has lived, worked and traveled to, to make every party or design functional, fun and fabulous. Visit totallyuniquedesigns.com.

Nothing like rec league soccer to reacquaint you with your ACLs. Top Knee Surgeons

Whether you play on a U-14 team or a 40-and-over team, you’re not immune from getting injured on the playfield. Fortunately, you live near one of the top orthopedics teams in the country. The Everett Clinic’s orthopedic surgeons perform thousands of operations every year. And they’re highly skilled at using minimally-invasive arthroscopic surgery to reconstruct knees, treat rotator cuff tears, and fix elbows, wrists and ankles. To learn more, visit everettclinic.com/ortho.

everettclinic.com/ortho

April/May 2013

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Character is like a tree and reputation like a shadow.

The shadow is what we think of it; the tree is the real thing.

-Abraham Lincoln Publications BELLINGAM ALIVE NORTH SOUND LIFE SNOHOMISH COUNTY President/Publisher | LISA KARLBERG Editor | KAITY TEER Assistant Editor | JONATHAN KULL Corporate Accounts | LISA KNIGHT Account Executives CARRIE MARKLE | HEIDI SHIRES CHRISTINE CLAUSON Editorial Assistant ARI LILJENWALL | JESSICA PAIN Writers CAROLYN TAMLER | HAYLEY WAKEFIELD Photography RYAN DUCLOS | JONATHAN KULL OVETH MARTINEZ | KAITY TEER Graphic Design Intern JENNIFER JONES-MOORE Contributors

Winner!

2013 Clients Choice Awards Avvo.com/JohnathanRands

TANNA BARNECUT | SARAH BRAND | LISA DIXON ZACCHORELI FRESCOBALDI-GRIMALDI | LISA GRESHAM | KEN KARLBERG | LISA NELSON TALLY RABATIN Circulation & Accounting KELLI REYNOLDS Corporate Office K & L Media, Inc.

Focused On Your DUI Defense

1514 12th Street, Suite 100 • Bellingham

jrandslaw.com • 360.306.8136

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909 Squalicum Way; Suite 110 Bellingham, WA 98225 www.klmediacorp.com Inquiries & Subscriptions Info@klmediacorp.com 360.483.4576 x4

Le t t er s t o t he E d it o r

N OTES

NORTH SOUND LIFE

Semiahmoo

One of the Nicest Neighborhoods in the Northwest

WHATCOM • SKAGIT • SAN JUAN • ISLAND

Special Edition

North Sound Home & Remodel Display until March 31, 2013 $3.99 US $4.99 CAN

5 Fabulous Dream Weekends NSL_FebMar2013_1.indd 1

Dining Hot Spot: Cassoulet Cafe

Cheeks: Getting to the Bottom of it February/March 2013

1

1/23/13 1:24 PM

From the White House Dear Ken, Thank you for your kind note.

It means so much to receive warm wishes like yours, and I hope you know how much I appreciate your thoughtfulness.

The President and I share your hope and optimism for our Nation’s future, and while we have made progress, there is much left to do. Our strength as a country depends on engaged citizens like you working together, so I encourage you to find new ways to serve your community in the months and years ahead.

Again, thank you for writing. I wish you all the best.

Sincerely, Michelle Obama First Lady Michelle Obama, Washington, D.C.

20 Minutes to Bellingham • Room to Roam Safe Neighborhoods • Unbeatable Prices

Loved Your “Food Fight” Ken Karlberg - you are hilarious!

Loved your “food fight” with Michelle Obama. Laughed through the whole article. Great job everyone - a bunch of notable items and very well-rounded interest topics. Looking forward to the next one!

Mandy Stocker via Facebook

Kathy Stauffer Managing Broker | Windermere - Whatcom 360.815.4718 www.kathystauffer.com

April/May 2013

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N OTE S Te a m K &L

Meet A Staffer

HEATHER OTHMER Making home dreams a reality

Cell: 360-739-9224 Office: 360-671-5000 heatherothmer@windermere.com HeatherOthmer.withwre.com

Visit

Every issue we highlight an employee of K&L Media. This issue we introduce you to Account Executive Heidi Shires.

Heidi Shires

Business woman, wife, mom and intrepid cook.

How long have you been with K&L Media?

Since November 2011.

What is your background?

I put in time as a telemarketer and over-the-phone fundraiser. I have had some of the most vile insults flung at me over the phone and learned how to take rejection in stride. I always hoped that someday those challenging positions would give me a foundation in something that could turn into a career that I love. Thank God I found my way here!

· · · ·

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

I love being part of a team that puts together a magazine that is relevant to my community. The people I work with are like a second family. I love our team’s camaraderie. I also really enjoy the people that I meet through my job.

I get to work with them to develop ideas on how to grow their businesses. I love helping people reach their customer base as well as helping consumers discover products and services to meet their needs. It gives me a sense of satisfaction. I feel blessed that I work with people I love, do something I enjoy and get to build connections within the community.

What are your hobbies and interests?

When I am not working, I spend time with my awesome family. I am married and have three kids (ages 17, 4 and 3) at home, as well as a dog and cat. Dancing is my form of soul therapy. I like to do crosswords and logic puzzles to keep my brain sharp.

When we can get away, I enjoy salmon fishing on the Skagit River with my husband. We found a sweet little spot where we can hang out, enjoy nature and possibly get dinner out of the deal!

Lifestyle In The Know • Beauty • 5 Faves

Fun for the Whole Family Parents in the Pacific Northwest don’t like to let a little rain get in the way of outdoor activities, but sometimes when the weather is at its soggiest, playing at the park just isn’t an option. Once indoor activities like puzzles and forts have been exhausted, cabin fever can begin to set in for parents and their children.

Raleigh Kukes, Bellingham resident and owner of Perch and Play, envisioned a fun, imaginative indoor play space and café as a solution for young families. She developed the idea while earning an MBA from Western Washington University and opened Perch and Play on State Street in October 2012.

An expansive play area, or “Backyard,” includes a tree house with a slide and other structures for children to climb on and explore. The “Pea Patch” is a dedicated space for tots to play with kids their own size and age-appropriate toys.

Monitors ensure that children play safely and follow rules.

An in-house café serves coffee and tasty, real foods, including plenty of kid-friendly meal options.

Grown-ups will appreciate Perch and Play’s coffeehouse, yet whimsical, vibe. The “Perch” is a cozy loft furnished with comfortable seating, outlets for laptops and cell phones and flat-screen televisions, from which grown-ups can unwind, visit and supervise play.

A great place for families to come together, Perch and Play hosts birthday parties, a weekly new mom’s group and activities and lessons in subjects like art and dance. Come for story time, currently scheduled on Thursday mornings, or plan a Mother’s Day celebration with friends. Treat yourselves to lunch while your children enjoy all the benefits of a neighborhood park, only indoors and out of the rain.

1707 State St., Bellingham 360.393.4925 perchandplay.com

April/May 2013

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L IF ES T Y LE L as t i ng I m a g e

North Sound Life

Photo by Jonathan Kull

Amazing Blooms

“...and I think of each life as a flower, as common as a field daisy, and as singular...

When it’s over, I want to say: all my life I was a bride married to amazement.

I was a bridegroom, taking the world into my arms.” from “When Death Comes” by Mary Oliver For photo consideration please submit to kaity@klmediacorp.com

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SPRING

Ca l e nd a r

LI F E S T Y LE

Flowers, Food & Fun April 1

12 14

Skagit Valley Tulip Festival

Every year, hundreds of thousands of visitors travel to Skagit Valley to take in the breathtaking sights as millions of tulips burst into bloom over hundreds of acres. Visitors can look forward to special events and activities throughout the valley. tulipfestival.org

April 1-30

Northwest Guitar Festival

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This year, Western Washington University will host its 22nd musical celebration and competition at the Firehouse Performing Arts Center. A Sunday afternoon concert will take place at the Mount Baker Theatre. The three-day event is set to feature a long list of virtuoso performers, including Northwest artists Hanh Nguyen, Mark Wilson, Michael and Keleren Milham, James Reid and Stephen Boswell.

April 12-14

May EAT! Vancouver

The EAT! Vancouver Food and Cooking Festival is an enormous food expo featuring contributions from local restaurants, wineries and food manufacturers.

Learn from professional chefs in a dynamic and entertaining environment as they show off their skills in a variety of competitions, exhibits and demonstrations. This three-day event includes a Bite of Vancouver restaurant pavilion where select chefs will serve tasty appetizer portions of their signature recipes. eat-vancouver.com

May 24-26 Ski to Sea

A Bellingham tradition, this marathon is a dynamic test of strength, fitness and will. Teams of racers compete against each other in cross-country and downhill skiing, running, biking and kayaking. A block party, carnival and parade is part of the fun as well. skitosea.com

May 26

24 Boulevard Park Antique Car Show

Come to Boulevard Park to take in some classic vintage automobiles. A dashing selection of antique autos, trucks, Mustangs, Hot Rods, Corvettes and imports will line the park for all to enjoy.

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May 26

April/May 2013

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Paper route

Photos by Oveth Martinez

Follow the paper trail to La Conner to experience an artist's whimsical creations For upcoming gallery dates as well as

By Hayley Wakefield

Once the congestion and monotonous stretch of Highway 20 give way to some semblance of life beyond casino billboards and petroleum stations, you find signs directing you to the storybook community of La Conner. In this small town by the sea, rabbits rule the waterfront and sunflowers guard courtyards and walkways like royal soldiers.

You might wonder if I picked up a tainted drink earlier in the trip, and that I found my way on the other side of the looking glass that day I strayed from the interstate. Perhaps I did stumble into Alice’s world and found a real Mad Hatter.

Although no top hat or tea party was evident when I met paper artist and sculptor extraordinaire Chris Theiss at his Hutch Studio in downtown La Conner, I found his artwork and vintage studio space playful and magical.

Walls dotted with curiosities and vignettes of life create the kind of environment my Secret Garden and Little Princess adolescent dreams were chock full of.

Bookshelves constructed from pages of ancient texts, art frames made from cardboard boxes, and of course, whirligigs, best described as “rotating whimsy of metal.”

La Conner’s modest papier atelier was in fact born into a creative family. Theiss’ mother went to school for textile design, and his father was an architect. When he was a child, he recalls his mother enrolling he and his sister in art classes at the Rhode Island School of Design. While Theiss’ mother was in class, his creative imagination caused an artistic ruckus.

Identifying “Crayon on Wallpaper” as one of his first masterpieces, at age four or five, Thiess gets serious about the need for such creative freedom.

“I’m continually thinking about specific things that I made when I was a kid. I think it is important that nobody ever

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class info, go to hutchstudio.blogspot.com

told me that what I was making was bad or wrong as a kid.”

When other kids were collecting McDonald’s Happy Meal toys, he was making real action figures, with rusty screws and metal scraps.

The Mount Vernon artist was able to channel his passion for detail and love of creating when the Bay, where Theiss says he became an ace with a glue gun, hired him as a finisher for the nationally recognized stuffed animal company Bunnies.

After two and a half years however, Theiss found a creative home at his Morris Street location, Hutch, surrounded by his wife’s screen-printed tees and magnificent, paper wonderland sculptures.

When asked about his inspirations, Theiss explains the importance of authenticity, “Funny and creative people inspire me. When an artist is able to get themselves into their artwork, whether it’s music, painting or sculpture. I get really excited. That’s the ‘real deal’ for me.”

Chris Theiss is the “real deal,” to use his own words.

The local artist’s work was recently featured on HGTV’s Dear Genevieve, and as a result caused quite a buzz in the online design community.

Theiss offers classes to the public for both adults and children at his Bunnies by the Bay Hutch Studio on Morris Street in La Conner. In his classes, you are able to transform found objects like moving boxes, Popsicle sticks and rusty flatware into amazing pieces of original art.

Whether you intend to visit Theiss’ studio or experience classes at the hands of this unique local gem, bring an open mind and a camera, because capturing what you find on the other side of the looking glass might just unlock the Mad Hatter in you.

Start small:

I n t he K now

LI F E S T Y LE

Liven up your patio with an herb garden

By Jessica Pain

Even if you are limited on space, you can still add an herb garden to your patio or balcony. Rosemary, thyme, parsley, chives, oregano, cilantro and basil are common herbs to grow. Herbs are among the easiest plants to nurture. All you need are containers to plant them in, potting soil and a green thumb.

If you’re looking to start small, consider making a one-pot herb garden. Plant basil, thyme and sage in a large, deep pot with a hole in the bottom for drainage. Place it in a sunny spot, and use the herbs to add flavor to your cooking.

A number of hanging solutions can save valuable space on a balcony.

Ideas abound online. Experiment

with canning jars mounted to a wall, a vertical pallet garden, or tin cans hung from twine. If you’d like to reuse items, then old yogurt containers, coffee mugs or wine boxes can serve as planters.

Movable herb gardens can help maximize sun exposure. If you plant herbs in a wagon, you can pull it to a different spot to get more sun in the afternoon. Certain moveable options can also be brought indoors.

When you see pictures of expansive gardens it’s easy to forget growing fresh herbs and produce is possible even in small spaces. Creating a patio or balcony herb garden requires more creativity than square footage. Don’t be afraid to start small!

Who Knew? Tips for gardeners If you have stains on paving stones or patio concrete, the solution is simple. Try pouring hot water from several feet above the stone onto the stain. Repeat several times, and your stain may just disappear. If this doesn’t work, try rubbing dishwashing liquid into the spot with a toothbrush, then rinsing it off.

For really tough stains, add a bit of ammonia to the water.

Your garden hose will last twice as long if you store it coiled rather than folded. Try coiling it around a bucket. Note that the hose will be easiest to work with when it’s neither very cold nor very hot outside.

If it’s too muddy to wear even your worst sneakers out in your garden, keep them clean by wrapping plastic bags over them. Secure them with rubber bands, and you’ll be ready to go to work.

The best thing you can give your carrot seeds is also what keeps you going during the day – coffee! Mix carrot seeds with coffee grounds before you plant them. Having some extra bulk to plant will ensure they don’t end up all lumped together, and the coffee will provide your growing plants with much-needed nutrients.

Source: Who Knew? 10,001 Easy Solutions to Everyday Problems by Bruce Lubin and Jeanne Bossolina-Lubin April/May 2013

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L I F E S T Y LE I n t he Kn ow

RIY: Read-it yourself

By the Numbers

1994 5 1

by Lisa Gresham

the year Sojourn opened its doors on Railroad Avenue pg. 33

floral arrangments you can try at home based on the demonstrations by designer Tatum Brown of Belle Flora

gorgeous winter wedding photoshoot

by Courtney Bowlden pg. 98

pg. 54

50 6

number of kilometers ran by Daniel Probst during his first ultramarathon, the Chuckanut 50K pg. 38

4

difficult discussions to have with aging parents and tips to start the conversation pg. 58

10,000

real weddings that showcase the best of Pacific Northwest style pg. 109

the number of square feet in the luxurious waterfront manor in this issue’s On the Market featured real estate listing pg. 90

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DIY Projects for the Self-Sufficient Homeowner As the weather warms up and the increasing daylight encourages more time spent outside, yard projects beckon! These projects to build a self-reliant lifestyle do not require special skills or tools. Many of them are applicable even to small city yards. In addition to food and livestock projects like raised beds, root cellars, chicken arks and beehives, you’ll find plans for sustainable utility backup systems that result in less dependence on city systems for basic needs like water, heat and electricity.

Detailed tools and materials lists help you prepare and photos clearly guide you through the construction process. These projects are perfect for beginners who want to take small steps toward self-sufficiency.

I n t he K now

LI F E S T Y LE

Real Hero Ronny Tull

By Jessica Pain

On August 2, 2012,

29-year-old Bellingham resident Ronny Tull was driving home from work when he saw a tow truck in the other lane suddenly slow down.

When he looked over, he saw that the driver had slumped over. Immediately, Tull stopped his car and rushed to see if the man was stable.

Tull checked the victim’s vital signs and asked him if he was okay. The victim gave no response, so Tull, a member of the U.S. National Guard, immediately began CPR. To pull the victim out of the vehicle, Tull performed a “fireman carry,” which enables someone to move a person who is bigger or heavier than him or her. In accordance with his training, Tull performed mouth-to-mouth resuscitation and chest compressions on the 52-year-old victim, Jim Harris.

Looking around for assistance, he saw a woman with her baby crossing the street. He got the woman’s attention and had her call 911.

Until first responders arrived, he continued to perform CPR. Meanwhile, Bellingham resident Brian Barnes joined Tull in performing CPR. At this point, Harris had no pulse and was in full cardiac and respiratory arrest.

A couple minutes later, paramedics with Whatcom Medic One arrived and placed Harris on a backboard.

They connected him to a machine called LUCAS2, an electronically powered, life-saving medical device used to maintain circulation in cardiac arrest patients. Harris was then transported to St. Joseph Hospital in Bellingham.

Harris stabilized and recovered.

Tull said he is always on the lookout and aware of his surroundings. In this case, he said he just reacted when he saw the man collapse.

“I knew CPR, and I knew what I was doing,” Tull said.

“I just did everything I could to keep the victim alive until paramedics came to relieve me.”

When someone goes into cardiac arrest they need medical attention immediately or the person usually dies in a matter of minutes. Sudden cardiac arrest is the leading cause of death in the United States, accounting for an estimated 325,000 deaths each year.

“Because I normally don’t take the Northwest Avenue route home after work, I feel I was lucky to have been there to help save his life,” Tull said. “It feels good to know something I did helped give him his life back.”

The Mt. Baker Chapter of the American Red Cross recognized Tull with a Good Samaritan award in

December. Harris invited Tull to celebrate his 53rd birthday in November and offered him a huge thank-you for saving his life.

“A hero is an ordinary individual who finds the strength to persevere and endure in spite of overwhelming obstacles,” Tull said, quoting Christopher Reeve. “When people come across situations where someone is not breathing, it is important to do everything you can to save their life; every second makes a difference.”

Ronny Tull, left, with Jim Harris at the 15th Annual Real Heroes Celebration, which is hosted each December by the Mt. Baker Chapter of the American Red Cross.

April/May 2013

23

L I F E S T YLE I n t he K n ow

Make-A Wish grants Ferndale resident superstar treatment Story by Jessica Pain

The crowd cheers as Kielan Lynch arrives at Bellingham’s Best Buy on Tuesday, Feb. 12, in a Ford Excursion stretch limousine accompanied by a police escort. His personal bodyguard helps him from the limo onto a red carpet, lined with about 80 screaming fans yelling his name and holding signs that say, “Kielan is the man,” and “I love Kielan.” As he exits the limo, his eyes light up at the large crowd.

He starts off down the red carpet with a small stumble, which prompts his mother, Angelique, to tie his shoe.

Wearing a tuxedo with a cane and sunglasses, Kielan continues along the red carpet happily signing his fans’ signs and clothing.

The Make-A-Wish Foundation of Alaska and Washington made this dream celebrity experience and shopping spree a reality for the 13-year-old Vista Middle School student who was diagnosed with liver cancer last spring. The foundation worked with the Bellingham community and the local Best Buy and Target to make Kielan’s wish possible.

Local residents, classmates and Kielan fans were ecstatic at the opportunity to get his autograph. One girl shouted to her friend, “He signed my shirt!” Another giggled, “He signed my sunglasses!” One even screamed, “Oh my gosh, he touched my hand!”

“I feel like a real superstar, and it feels amazing,” Kielan said. “The fans are awesome and everyone wants my autograph; it’s like I’m a real celebrity!”

Because even 13-year-old celebrities have to go to school, Kielan had to wait through a whole seven hours of school before his shopping spree could begin. When the bell rang at 2:05 p.m., he surprised his classmates with free ice cream.

Once Kielan made his way to Best Buy and finished walking the red carpet, employees approached him to escort him on his shopping spree. Wearing T-shirts covered in Kielan’s name, Best Buy specialists helped him pick out a flat-screen TV, laptop and gaming system with games.

Photos by Ryan Duclos

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Kielan often paused to ask his personal bodyguard for advice on which items to choose. Kielan issued a special invitation to Larrick Winslow, a Ferndale School resource officer, to join his security detail. Winslow said that he was honored to have been part of Kielan’s day.

As Kielan walked toward the Best Buy register to check out, his mother cried tears of joy. She said this experience is a reminder of everything her son has been through.

Kielan was diagnosed with liver cancer at the end of April 2012. Within days of his diagnosis, he had surgery to remove a tumor the size of an orange, as well as part of his liver. He undergoes CT scans every three months to monitor his progress.

Both Kielan and his mother are grateful for Make-AWish for planning such a memorable event. Kielan counted down the days for his superstar moment; the night before he barely got any sleep because of his excitement. Every autograph and hug Kielan gave on the red carpet was a memory made of a wish that came true.

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Bakeries

Katie’s Cupcakes Katie Swanson's Fairhaven bakery, Katie's Cupcakes, was the season premiere winner of the popular television show, Cupcake Wars. If you’re looking for a tasty treat on your way to work or on your lunch break, Katie’s Cupcakes will certainly satisfy your sweet tooth. Katie’s Cupcakes can fill just about any type of custom order you can imagine, from weddings and events to baby showers, birthdays and office parties.

Fairhaven

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Pure Bliss Pure Bliss is a truly made-fromscratch, all-natural bakery that specializes in delectable cakes, tortes, tarts, cookies and more. Desert offerings are rotated regularly, according to seasonally available ingredients, which are locally sourced. Not only can you enjoy cake by-the-slice, but you can also order espresso, tea, beer and wine.

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Let Them Eat Cake For three decades Let Them Eat Cake has developed a reputation for custom cakes. Specializing in personalized wedding cakes, three-dimensional cake sculptures and one-of-a-kind gingerbread houses, they have established that dessert can be both delicious and a beautiful work of art. Let Them Eat Cake can design a cake that perfectly reflects your personality for the next time you want something special for your event.

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Xtra Special Cakes Looking for the perfect wedding cake this spring? Xtra Special Cakes can bake both traditional, simply delicious cakes or complex masterpieces. One couple planned a Renaissance-themed wedding and wanted a cake with a dragon picking his teeth with his sword; another couple wanted a cake with zombies scaling a black garden gate. Whatever kind of cake you desire, Xtra Special Cakes can create something special for you.

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Qu i Qu c k iTr c kipTr ip LIF E LISFTES YLE T Y LE

Eat, drink & be Langley

By Carolyn Tamler

Take an afternoon, or a weekend, to dine your way around the town If you haven’t paid a recent visit to the charming town of Langley on Whidbey Island, come and sample the many places to enjoy a glass of wine, hear good music and enjoy excellent food that have turned this sleepy little village into a bustling destination.

Downtown Langley has three excellent restaurants, a terrific pizzeria, an English-style pub and two wine-tasting shops that offer local entertainment. Best of all, everything is within a two-block walk and several locations have spectacular views.

Let’s start with places to eat and drink Café Langley. Café Langley’s menu features

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Mediterranean cuisine, Northwest lamb and fresh seafood entrees, along with gourmet soups prepared daily by the chefs. The atmosphere is cozy and intimate. Owners Arshavir and Shant Garibyan personally oversee the kitchen staff and servers, and pride themselves on making everything from scratch. 113 1st St., 360.221.3090. Open seven days a week.

Langley Village Eatery. This Latin-Cajun fusion restaurant just opened and people are talking about the great food prepared by chef and owner Carlos Dennis. The menu offers a wide variety, from a shrimp po-boy sandwich to baby back ribs and jambalaya. 221 2nd St., 360.221.3525. Open seven days a week.

Mo’s Pub and Eatery. Mo’s is probably the liveliest place in Langley. It is a meeting place for people of all ages. In addition to traditional America fare (burgers and fries), they offer English foods and gluten-free and vegan options. A fully stocked bar accompanies traditional pub brews, and live music several nights of the week with no cover. 317 2nd St., 360.221.1131. Open seven days a week.

Prima Bistro. Prima Bistro, opened in 2006, is modeled after a French bistro. The menu changes seasonally and offers local products from Whidbey Island. Vegetarian and children’s menus are available and families are welcome. Every Thursday night offers live music, and happy hour is daily from 3 to 6 p.m. Outdoor deck seating is available, if weather permits, with an incredible view over Saratoga Passage. 201-1/2 1st St., 360.221.4060.

Open seven days a week.

Village Pizzeria. The Sarkas family opened Village Pizzeria in 1994 after relocating from San Francisco, and their Brooklyn-style pizzas have been praised by The Seattle Times. They also offer a variety of pasta dishes, sandwiches, meatballs, chicken and fresh salads. 106 1st St., 360.221.3363. Open seven days a week.

Uselsss Bay Winery Tasting Room. Useless Bay Wines is a family-owned-and-operated winery on Whidbey. The tasting room boasts great views of Saratoga Passage. The deck is open seasonally and is the perfect afternoon spot for sipping a cool glass of wine. Wine is offered by the glass, bottles and tastings. A small menu of delicious organic foods is available as well. Live music several nights.

221 1st St., 360.221.4929. Open every day except Tuesday.

Langley isn’t just about food and drink Shop: You’ll find antiques, jewelry, art and more at Langley’s shops. Some of our favorites include: Eddy’s, The Star Store, Gregor Rare Books and Sweet Mona’s.

Stay: There’s more than enough to do in Langley to make a weekend of it. The Eagle’s Nest Inn and the Inn at Langley are two stellar options.

And, for the wine and music lovers Ott & Murphy. Ott & Murphy sells its own award-winning wines, and tasters can experience their exceptional wines while looking at breathtaking views of Saratoga Passage. Ott & Murphy wines have garnered several gold, doublegold and platinum wine awards. Every Saturday night (and many Friday nights) local entertainers are featured on the cabaret stage. 204 1st St., 360.221.7131. Open every day except Tuesday.

Prima Bistro’s outdoor seating area, opposite page, is a wonderful place to enjoy their tasty French menu with a beautiful waterfront view. Above, locally harvested Penn Cove mussels served “à la marinière,” are made with white wine, shallots, celery and garlic. Left, Useless Bay Wines makes their wines with little manipulation to keep the essence of the grapes.

April/May 2013

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Chet Kenoyer “When Experience Counts” Lifetime Resident 36 Years Selling Premier Homes in Whatcom County

Mouth-watering Box Lunches.

Call In. Eat In. Take Out. Voted Bellingham’s Best Deli 6 Years Running Saturday Evening Live Music Boutique Wine Shop Gourmet Grocer

360-676-9229 chet@chetkenoyer.com www.chetkenoyer.com

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1228 N. STATE ST. • DOWNTOWN BELLINGHAM www.oldworlddeli1.com

Shop

Savvy Shopper • Necessities

An Ideal Shop Bright and spacious with clean lines, white walls, geometric display cases and ample accent lighting, visitors to Ideal, located on Cornwall Avenue, might wonder if they have mistakenly entered a modern art gallery. Co-owners Kathleen Iwersen and Lisa Van Doren present their “carefully-curated” collection of distinctive, designconscious gifts, children’s toys, handmade jewelry and home and office accessories with museum-like beauty and precision. Because hey believe that good design is for everyone, they are committed to offering items at a variety of price points. Ideal stocks products by designers like Marimekko, Sandy Chilewich, Saikai, Alchemy Goods and Design House Stockholm.

Customers looking for the perfect gift will appreciate the personal, thoughtful experience of shopping at Ideal. Every piece has a story behind it, including information about its designer and where it was made, making it an ideal shop for meaningful, well-designed purchases you will treasure for years to come.

1227 Cornwall Avenue , Bellingham 360.752.5522 Mon. - Sat., 10 a.m. - 6 p.m.

Sun., 11 a.m. - 5 p.m. anidealshop.com

Beauty Essentials

S H OP S a v v y S ho p p e r

Sojourn with style Sojourn • 1317 Railroad Ave., Bellingham • 360.671.5704 Mon.-Sat. 10 a.m. - 6 p.m. • Sun. 11 a.m. - 5 p.m.

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THE SHOP

ATMOSPHERE

Since 1994, Sojourn has been a landmark on Railroad Avenue in downtown Bellingham.

Named after owner Peggy Platter's love of international travel, Sojourn is a must-visit sartorial destination for locals and visitors alike. Known for its unpretentious, laidback coastal vibe, Peggy felt Bellingham was the ideal place to put down roots after her years of traveling.

Exposed brick walls, vintage-inspired floral wallpaper, glamorous accent pieces and colorful displays make this a top pick for spring shopping.

Feminine, hip and inviting.

KEY PEOPLE

Sojourn is a family-run business, and Peggy's employees form a tight-knit group. Sojourn staff members encourage shoppers to experiment with the latest looks and have fun with bold accessories, while trying on clothing. If a woman feels comfortable and confident in her clothing, they believe that translates into a beautiful look. “It's a love fest,” Peggy said, “We're all just exchanging ideas and trying things on. The store is very relational.”

WHAT YOU’LL FIND

Sojourn's racks of denim, blouses and dresses are punctuated by displays of colorful scarves and hats. A charming floor-to-ceiling display case is home to jewelry and accessories. A collection of handbags and purses line its top shelf. Sojourn staples include brands like Lucky, Kut from the Kloth, Free People and BB Dakota. Peggy also seeks out quirky, vintage-inspired clothing by independent designers.

OWNER’S FAVORITE

Peggy's current obsession is a line by premium denim brand James Jeans (pictured above, at bottom right). Quality construction and impeccable fit make these a customer favorite, particularly the Twiggy denim leggings with their ultra skinny silhouette, soft fabric and superb stretch.

April/May 2013

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S HOP N eces s i t i e s

BLOOM INTO SPRING

Surround yourself with the season’s brightest florals, whether you’re wearing them or growing them.

Encyclopedia of Flowers: Flower Works

by Makoto Azuma Photographed by Shunsuke Shiinoki $54 amazon.com Pleated Silk Dress in Tearose $155 madewell.com

Monforte Hat in Coral $38 anthropologie.com

Ladakh Scarf in Tangerine $248 shopterrain.com

Heritage Garden Hose $58 shopterrain.com

Borghese Brightening Mud Mask $67 nordstrom.com

LR Rain Slip-On in Navy $120 loefflerrandall.com

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April/May 2013

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SHOP A ro u n d t h e S o u n d

Vancouver-based Aritzia opens Seattle location

I

nnovative women’s fashion retailer Aritzia, based in Vancouver, B.C., opened a Seattle location in March at University Village.

Aritzia stocks well-known brands such as Citizens of Humanity, 7 For All Mankind and Current/Elliott, but it’s their in-house brands that set this chain apart from others, among them Wilfred, Wilfred Free, Le Fou, TNA, T. Babaton and Talula. Most offer a distinct focus on the Pacific Northwest and embody the essence of the West Coast lifestyle.

If this name is familiar, it’s because in 2007 they opened their first boutique at Bellevue Square. The brand started out as a single shop in Vancouver in 1984 and now has 50 worldwide, including 13 in the United States.

In November 2012, Aritzia announced the launch of its e-commerce site and online magazine led by Editorin-Chief Luke Crisell, formerly Executive Editor of Nylon Magazine.

“Creating an elevated shopping experience for our customers has always been Aritzia’s strength. We curate a collection of beautifully designed and highquality clothing,” says Founder and CEO Brian Hill.

“Aritzia.com will deliver an experience that wholly reflects our brand culture.

There are no two Aritzia stores alike and the 5,285-square-foot space at University Village will feature art relevant to the Seattle scene and will offer customers a comfortable lounge vibe with natural materials, ambient lighting and warm touches.

“The Pacific Northwest holds special meaning for Aritzia,” says Hill.

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WE L L B EIN G Races & Ru n s

Bellingham ultrarunner races for the adventure

By Jessica Pain

Tor des Geants Daniel Probst, a 34-year-old Bellingham ultrarunner, runs into an aid station looking for food along a trail situated in the heart of the Italian Alps. Instead, he finds chocolate pudding, a snack that often appears along ultra marathon courses. Eager for sustenance, he eats one after another. What he doesn’t realize is that the pudding contains alcohol. Because he rarely drinks, especially not during a race, the effects of the alcohol take hold quickly and with strength.

The Tor des Geants 330K, a challenging 200-mile course, proves too much for a tipsy runner. Eventually he lies down on the ground along the course. Hundreds of runners of all nationalities pass him in a 10-hour time span. They shine their headlamps in his face, asking in a blur of different languages, “Are you okay?” He sleeps fitfully to the sound of trekking poles going click-clickclick against the rocks of the trail. When he finally wakes up from the nightmarish experience as the alcohol wears off, he is unsure what was dream or reality.

Undaunted, he continues running. That was in

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September 2012. He ran the Tor des Geants for the first time in 2010. It is the world’s longest ultra trail in terms of both total elevation gain and distance covered. Runners cross Italy’s entire Aosta Valley in a single stage. The challenge keeps him coming back.

The course takes him through 25 mountain passes. “It is like running from sea level to the top of Mount Baker eight times in six days,” he said. “This is the most difficult mountain race in the world right now.”

Probst has run 36 ultra marathons so far, but hopes to at least double that number. Even though he says he runs for the experience, not competitively, for this year’s Tor des Geants he is aiming high and would like to place among the top 10 finishers. He knows he is capable of such a feat.

“I placed 124th of 629 runners last year, despite the pudding incident, and improved on my 2010 finishing time by several hours,” said Probst, who finished 49th in 2010, when far fewer runners entered. Both times he ran, he was the first American to finish.

Of the three American finishers last year, two were story continued on pg. 40...

RACES & R U N S

APRIL

6

Birch Bay International Road Race 5k, 15k & 30k routes 8:30 a.m. / Birch Bay-Lynden Road birchbayroadrace.com

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Eat.Run.Hope.

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Honoring the Heroes Among us

5-mile, 25k & 50k routes 10 a.m. / Squires Lake Trailhead bellinghamtrail.com

5k & kids run 11 a.m. / Lake Washington, Seattle fetalhope.org 10k & half marathon 7:30 a.m. / Port Gardner Landin, Everett heroeshalf.com

M AY

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Haggen to Haggen

5k walk & run 8 a.m. walk, 8:30 a.m. run / Sehome Village Haggen, Bellingham haggen.com

Little Mountain

10k & 25k 9:30 a.m. / Little Mountain Park, Mt. Vernon bellinghamtrail.com

Lost Lake

50k 8 a.m. / Chuckanut Mountain, Bellingham skagitrunners.org

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Flying Wheel Summer Century

25-, 45-, 65- and 100-mile cycling loops 8-11 a.m. / Marymoor Park, Redmond shop.cascade.org

April/May 2013

39

from Bellingham. His friend, Morris Arthur, finished hours after him.

Probst, a 1997 graduate of Ferndale High, ran crosscountry just one season, but he didn’t like the pace of 5K courses because they were too short. So, at age 16, he became a competitive mountain biker.

When he couldn’t afford a new bike, he didn’t want to get out of shape. He joined Fairhaven Runners in 2004, at the age of 25. After he ran Galbraith Mountain, he says he was hooked on trail running. He ran his first ultra in 2005, the Chuckanut 50K. He has run this race three times and now serves as a volunteer at aid stations.

“I’ll run anywhere in the world as long as there is an adventure to go along with it,” he said. “I would like to break the running record on the Pacific Crest Trail, a trail from the Canadian border to the Mexican border. I would need to run 2,700 miles in less than 64 days, averaging more than 46 miles a day.”

In 2007, Probst said he had his best finish when he placed second in the Rock Ice Ultra at Yellowknife in Canada’s Northwest Territories.

These are the type of races that prepare his mental and physical endurance for the challenge of Tor des Geants,

which Probst said makes a race like the Hard Rock Colorado 100K seem easy.

“The Tor des Geants was an amazing experience with all the beautiful scenery and spirit of the Italians, “ he says. “The Aosta Valley Community is so supportive of everyone in the race. This could not be replicated anywhere else in the world because the mountain running culture is unparalleled.”

This race has become so popular now that registration closes in a half hour’s time after it opens, he said. Due in part because ultra running is a fast-growing sport.

Probst’s experiences on this course demonstrate the obstacles one must overcome when running an ultra marathon. On ultra courses, runners face bad weather, injuries, hallucinations and lack of sleep. Probst has persevered through temperatures well below freezing.

“I don’t mind the cold. And you learn to sleep when your body tells you to,” Probst said. “Your time in the race includes all your stops.”

Probst’s Training Tips If you’re considering training for an ultra marathon, here are Probst’s top tips for getting the maximum enjoyment out of an ultra long run.

Run at a pace that allows you to breathe and speak comfortably.

Leave your iPod at home while you train, so you can listen to nature.

Practice listening to your body’s cues.

Skip the carbohydrate load and, instead, eat a lot of protein while you train.

Experiment with distances. Probst typically runs no more than 60 miles each week to train for a 100-mile race.

Since your ultra may involve sleeping along the trail, go camping in different environments.

Run with a friend or an active dog. Probst enjoys running with his golden retriever.

Probst running on Stewart Mountain overlooking Lake Whatcom. This is part of the reconveyance land that he hopes to use as part of the ultra marathon.

For Probst, running poses a mental and physical challenge.

In addition to mental toughness, runners must plan for and make strategic decisions, like when to stop for sleep or food.

Probst estimates that, in his experience, 40 percent of the challenge is physical and 60 percent is mental.

“While good physical preparation is important, I think people too often overlook the mental aspect,” he said.

When I think back to the times I have done the best in ultras, they haven’t been because I felt strong physically.

“The views and adventure are what fuel you. It’s the Zen of running and once you get into your mental space, nothing matters, but the next five-miles,” Probst said.

“All you can do is go forward, it doesn’t matter how fast; rather it’s all about enjoying the adventure in front of you.”

Probst hopes to expand trail system along Lake Whatcom After Probst’s first Tor des Geants adventure in 2010 he came back with higher ambitions for the future of trail running in Whatcom County. Since then he has advocated for trail expansion in the Bellingham area.

He created the Raptor Ridge Challenge, a race with constant climbs starting at an altitude of 91 feet and progressing to its summit at 1,842 feet. Probst wants to expand ultra running in the community by making use of the land around Lake Whatcom.

For six years, the Whatcom County Council has discussed the reconveyance of up to 8,000 acres of State

Forest Transfer trust lands. The transfer of ownership means the land will be managed by the county. On March 12, 2013, the reconveyance passed with the help of many of Probst’s friends who showed up to support the love of trails.

“This means we will have a world-class trail system around Lake Whatcom, around the ridges of lookout and Stewart Mountain,” Probst said.

Probst hopes to use the land to create a 100-mile ultra marathon that will host approximately 400 runners. This will be a long process because the trails take about two years to create. The soonest this ultra would start is three years, but a more realistic estimate would be more like five years, he said.

“I would also like to bring back the Mount Baker Marathon, which they ran a century ago,” he said of the long-ago predecessor to the Ski to Sea Race.

Probst’s experiences have also inspired him and his brother Tim Probst, an entrepreneur, to start a business, Sustainable Racing Supplies. With this he hopes to create race bibs that are recyclable, among other items, he said.

Overall he hopes to introduce the beauty and spirit of Bellingham to runners and trail enthusiasts from around the world, as the Tor des Geants has done for the Aoasta Valley of Italy. “I want to bring a 100-mile race to Bellingham,” Probst said. “We live in such a beautiful area with incredible views, and I think we should share our home with the world.”

April/May 2013

41

WE LL B E IN G Wei g h t L o s s

The No-Diet, Weight-Loss Game Plan

By Lisa Dixon

Americans have a love-hate relationship with dieting. As many as 50 million adults diet each year, and 80 percent of children have dieted by the time they reach the fouth grade.

We spend at least $33 billion on weight-loss products annually, yet two-thirds of us continue to struggle with our weight. All this, even as the overall percentage of Americans who diet is on the decline. Why? Because research shows diets don’t work.

Diets fail because they tend to be quick fixes that encourage deprivation and the elimination of certain foods or food groups.

Diets set unrealistic expectations for perfection. While you may lose weight in the short term, weight gain returns when you grow tired of the restrictions. Diets set in motion a vicious cycle of guilt and self-recrimination, usually resulting in despair.

Let’s stop the cycle! Instead of focusing on what we can’t eat, let’s

focus on what we can eat – delicious whole and real foods that are nutritious for our bodies and our souls. Think a no-diet, weight-loss program sounds too good to be true?

Think again. Here’s the game plan:

1

EAT REAL FOOD. This may sound simplistic, but eating real food instead of bagged, boxed, colored or processed food is the first step towards wellness and a healthy weight.

What is real food? Food you can imagine growing. Picture wheat growing in a field, apples on a tree, milk from a cow – you know where all this food comes from. Fake foods are higher in sugar, sodium, fat and calories, and often contain artificial preservatives, additives and sweeteners. When you read labels, ask yourself if you can you pronounce and recognize each ingredient. Real food doesn’t need FDA approval.

2

FILL AT LEAST HALF OF YOUR PLATE WITH COLORFUL FRUITS AND VEGETABLES. Fruits and vegetables – especially non-starchy vegetables like kale, asparagus,

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summer squash, cabbage and others – are high in fiber, low in calories and packed with miraculous phytochemicals that protect you from disease. If you have a portion at each meal or snack, your body, and your waistline, will thank you!

The rest of the food you eat each day should include whole, intact sources of protein and carbohydrates, like quinoa, brown and wild rice, beans, lentils, potatoes, sweet potatoes, corn and many others. When choosing protein, try vegetarian sources at least some of the time. Whole grains, beans and other legumes, nuts and tofu are tasty, inexpensive sources of protein.

Don’t forget the fats. Fats are satiating. They send messages to our brains that say, “I’m full and satisfied!” Choose primarily good fats like extra virgin olive oil, avocados and nuts. And remember, with fats, a little goes a long way!

3

PRACTICE THE GOLDILOCKS PRINCIPLE. An important part of healthy, sustained weight loss is choosing good foods in the right-sized portions for you.

Not too much, not too little, but just the right amount. The portion size you need to achieve healthy weight loss depends on your height, weight, activity level and genetic predisposition. Consider how your body changes over time. Is your waist size shrinking? How do your pants fit? Do you have more energy?

Are you able to engage in activities you couldn’t do before? These questions are important.

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BE MINDFUL. A healthy, non-dieting approach to weight loss includes exploring how you relate to food and your body. Reflecting on these relationships will help you determine how much food you need to satisfy your appetite and metabolism.

Before you eat, ask yourself a few questions: Am I hungry? How hungry? If you’re not hungry, consider whether you eat out of frustration, anger or boredom.

As you eat, pause to think about how you feel. Notice the taste of the food. Do you enjoy it? Is it worthy of your taste buds?

At the end of the meal, spend a few seconds reflecting. Did you eat everything on your plate? If so, do you feel full, or are you still hungry?

How satisfied do you feel?

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EAT OFTEN. Nourish your body every three to four hours to keep your energy high and your metabolism humming along from morning until night. Starving yourself by skipping meals results in a drop in blood sugar, which will likely send you running straight for the vending machine. Instead, eat smaller meals and appropriate snacks throughout the day. Planning ahead is key.

Keep a well-stocked pantry and refrigerator (and car and desk) to prevent impulse eating.

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MOVE YOUR BODY DAILY. The health benefits of daily physical activity include everything from protecting your heart to controlling your blood sugar to elevating your mood. Select activities that bring you joy – walking your dog, dancing, gardening, chasing your child around the yard – and engage in them often.

Activity does not have to mean logging hours on a treadmill. In fact, you’ll get more benefits from picking activities you love, partly because you’ll stick with them.

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PRACTICE SELFCOMPASSION. Listening to and trusting your hunger and fullness cues takes practice. Continue to work on listening to your body, and be patient with yourself.

Just remember, there will be days when you eat too much, and days when you eat too little. That’s okay.

It’s part of being human. Remind yourself that you are absolutely a perfectly imperfect version of you.

Let’s shift our focus from restrictive dieting to developing balanced habits for healthy bodies

F i t ne ss

WE LL B E I N G

and minds. Eat real, whole foods, practice moderation, move your body every day, be mindful and practice self-compassion. Enjoy the process of developing these habits for a lifetime of wellness and happiness.

For in-depth information and training on a non-diet philosophy for total health and wellness, check out Lisa’s classes at the Bellingham Community Co-Op. The class schedule can be found online at communityfood.coop/learn/classes.

6

ALLOW YOURSELF TO ENJOY YOUR FAVORITE FOODS MINDFULLY. Diets tend to categorize certain foods as “bad,” or “off-limits,” which can set you up for failure or guilt. When we allow all foods into our life in moderation, we can avoid unconscious feelings of deprivation which often lead to overeating. Enjoy your favorite foods. Savor each bite.

Eat slowly and without distraction.

If you indulge occasionally in small portions you’ll be less likely to overindulge in the long run.

Lisa Dixon, MBA, RD, is a registered dietitian, nutritionist and co-owner of NourishRDs, a nutrition communications and counseling company.

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F EAT URES D I Y

Digital toolbox Bookmark these online resources for DIY inspiration and know-how

By Jessica Pain

With spring around the corner, now is a great time to complete some DIY projects around your home.

Over the last few years, do-it-yourself blogs and websites have gained a large audience of people eager to make budget-friendly improvements. These online resources offer tutorials for all types of projects, including decorating and green living ideas. Many of the authors share from their own experiences, ensuring that others can learn from their sometimes funny, sometimes costly mistakes.

Here is our guide to five of the top DIY resources on the web. Whether you’re an apartment dweller looking for décor ideas, a young family just starting out, or a homeowner looking for design trends and inspiration, these sites are sure to have something for everyone.

YOUNG HOUSE LOVE Five years ago Sherry and John Petersik started blogging as they tackled DIY projects on their first home. They shared their remodeling adventures with family and friends.

At the time it was just a hobby. Now, 2,500 posts later, their blog Young House Love has grown into a fulltime job for both of them.

They spend their days taking before and after photos, writing step-by-step tutorials, contributing to columns in home renovation magazines and completing home DIY projects.

Sherry describes it as similar to producing a two-person newspaper, but with a two-year-old running around. There is always something to fix, paint or write about.

This year they took their DIY expertise to print with a bestseller called, “Young House Love: 243 Ways to Paint, Craft, Update & Show Your House Some Love.” Stores like West Elm and FLOR held events to celebrate their book tour. Their work has been featured in a variety of online and print publications. If

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you are a young family living in an old house, this is a site worth bookmarking for its fun, trendy and budget-friendly ideas. younghouselove.com

DIY: A PALLET-ABLE COMPOST PILE Creating a compost bin for the backyard lets you transform items that would have been tossed into the trash or garbage disposal into rich organic material for your flowerbeds and vegetable gardens. This project,

which makes use of discarded wood pallets, is quick and easy. It takes about twenty minutes to assemble.

The slatted pallets make it easier for air to circulate. If the wood for your project has been chemically-treated, you should consider limiting your use of the compost to non-edible plants. A healthy compost pile made up of greens and browns will not smell, but you should still select your

DECOR8 Holly Becker, creator of decor8, is dedicated to providing readers with decorating ideas, tours of stunning interior spaces, product reviews, lifestyle content and other design articles to inspire readers.

Becker is an American bestselling author, freelance journalist, interiors stylist and workshop leader who lives in Hannover, Germany. She launched decor8 in 2006 before design blogs grew in popularity and quickly became one of the leaders in this online space. Her best-selling interiors book, “Decorate: 1,000 Inspirational Ideas for Every Room in Your Home,” claimed the number one spot for interior design books on Amazon.com for more than 18 months. It featured gorgeous color photos and how-tos and included advice from top designers, among them Jonathan Adler, Amy Butler, and Kelly Wearstler. Her latest book, “Decorate Workshop: Design and Style Your Space in 8 Creative Steps,” was published in October 2012. If you are looking for inspiration, look no further than decor8 for tips on achieving an elegant but eclectic style in your home. decor8blog.com DIY: DRAWER ART Create whimsical wall art from a sturdy drawer and wallpaper

site carefully.

Supplies: -three shipping pallets -two-inch screws, at least six -electric screwdriver -work gloves -shovel Steps: 1. Dig a four-inch deep trench

around your pile, and stand up the pallets in the trench.

2. Join two pallets together with about three screws.

3. Connect the third with the remaining screws. Add a piece of plywood or part of a fourth pallet to form a smaller wall or door.

Consider extending the fourth wall as compost accumulates.

2

in a favorite pattern. Choose coordinating photos, postcards and other printed items you wish to display. Use Japanese washi tape and decorative tacks to fix the items to the completed drawer. Hang it on the wall and finish with personal items, using the bottom of the drawer as a ledge.

Supplies: -a sturdy, shallow drawer -wallpaper -scissors

-glue, staples, washi tape and nails Steps: 1. Flip the drawer upside down and use the back to cut the wallpaper to size. Flip the drawer and glue the wallpaper to the inside, bottom of the drawer and allow it to dry for 24 hours.

2. Reinforce the wallpaper with staples if necessary. Use tapes and tacks to attach prints.

3. Hang the drawer on your wall, and add finishing touches.

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LITTLEGREEN NOTEBOOK Jenny is a design blogger and decorator who makes her home in New York City. She started her blog, Little Green Notebook, as well as her interior design business, Jenny Komenda Interiors, in 2007.

Her work has been recognized in Better Homes and Gardens, Lonny, Vogue, House and Home, Good Housekeeping and others. In addition to showcasing her design work for clients, she also regularly blogs about the Brooklyn Heights brownstone she shares with her husband and three daughters. Her goal is for readers to feel empowered to make their spaces beautiful regardless of their budget or whether they hire an interior designer. One of her most popular posts demonstrates how to create no-sew Roman shades using mini-blinds as the base. Her bright, clean style will appeal to many readers, especially those who appreciate vintage fabrics and highimpact details. littlegreennotebook.blogspot.com DIY: SPUTNIK CHANDELIER Supplies: -IKEA Maskros, disassembled

GREENUPGRADER If you’re interested in upgrading to a greener lifestyle, greenUPGRADER can make the process easier. The website provides green product reviews, recipes, DIY tutorials and sustainability news. Matt Umbrey and Doug Gunzelmann started greenUPGRADER in 2008 as a result of their personal attempts to find practical and creative ways to green up their lifestyles. They are passionate about sharing information to make sustainable living easier. greenupgrader.com

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-pencil, scissors, paint brush and glue -one quart of metallic gold paint or spray paint -two boxes of small plastic cups Steps: 1. Use a plastic cup to trace a circle on each Maskros flower and use it as a guide to trim the flowers.

2. Paint the flowers, cord, ceiling

4

mount and the rest of the fixture with gold, metallic paint.

3. Glue the plastic cups to the flowers, allow them to dry, and attach them to the stems.

4. Assemble and hang the chandelier, following the IKEA directions.

DIY: UP-CYCLE OLD BOOKS If you have old books that are taking up space, you can use the pages for making origami, collages and other crafts with a literary twist.

This fun project to do with children offers them the opportunity to practice cutting and pasting skills.

We imagine the resulting work of art

DESIGN SPONGE Design aficionados and amateurs alike will enjoy Design Sponge, a blog that gives readers a unique angle on the best the design world has to offer. Brooklyn-based writer Grace Bonney launched the blog in 2004. It now boasts over 75,000 daily readers, who keep coming back for columns like “Before & After Basics,” “DIY 101,” and “Make It Yours.” Bonney’s experience in the publishing industry makes her uniquely suited for the role, having worked as a contributing editor at home magazines like Domino, Home & Garden and Craft and as a freelancer with top publications like New York Home. Bonney runs a series of national events for women running design-based businesses and funded an annual Design Sponge Scholarship in 2007 to support art and design students across the country. Readers look to her site for crafting, entertaining and decorating advice. Her bold, graphic style incorporates modern and vintage elements. designsponge.com DIY: RECYCLED BELT SHELF Recycle leather belts and worn pieces of wood by transforming them into a stylish leather wall hanging, well worth the hammering,

displayed on a child’s bookcase or craft table.

Supplies: -a pair of old shoes or boots -unwanted books or magazines -fabric scissors -mod podge or fabric glue

Steps: 1. Cut out pages of images and texts from the books or magazines.

2. Use mod podge or fabric glue thinned with water to collage the shoes or boots.

5

measuring and heavy lifting. Start by selecting four old leather belts.

Supplies: -two wood planks, about 5” x 30” -four leather belts -carpet tacks or nails -hammer, measuring tape, pencil Steps: 1. Make a mark around both boards two inches from each edge. Then, strap the belts together to create

two identical loops, about 60” in circumference.

2. Position each loop at the 2” marks on the first board, which will become the bottom shelf.

3. Attach the loops to the underside of the bottom shelf using the hammer and carpet tacks. Secure with a nail on the front and back of the shelf.

4. Place the second board so the backside is 10” apart from and level with the first board. Secure with a nail on the front and back side.

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F E AT U R ES Gardeni n g

Photos by Kaity Teer

Growing your own berries for jams and pies There are many reasons to cultivate a garden. Homegrown produce is fresher and tastes better than store-bought. You feel a stronger connection to food that you grow. When you control the growing process, you make the decisions about chemicals and pesticides. Planting a garden can even involve the whole family in nutritious eating and teach children about food sources. Whatever your motivation, a backyard garden is not complete without fruit.

By Kaity Teer

Fruits are a good source of vitamins, minerals, antioxidants and fiber. Berries, especially, contain high amounts of disease-fighting antioxidants. If you’re like most people, though, the simple pleasure of eating fresh fruit is reason enough to experiment with growing your own fruit. Plan ahead and plant berries now, and you can experience the joy of making jams and desserts from your own fruit this summer and fall.

Debra Olberg, a horticulturist and landscape designer who provides consultation services and teaches classes at Whatcom Community College, offered an audience of growers assembled at The Garden Spot Nursery in Bellingham tips for cultivating a successful crop of berries and fruits.

Sun

Debra Olberg, a horticulturist and landscape designer at The Garden Spot Nursery, teaches gardening classes.

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Most berries require full sun, which means at least six hours of sunlight. As you consider potential sites for your garden remember that morning and early afternoon sun helps plants produce more fruit. Depending on your existing landscaping, finding an ideal spot that is sunny enough may be a challenge. If that’s the case, blueberries story continued on pg. 51...

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and rhubarb plants may be a good option because they can withstand less sunlight.

“If you really want the best production, you need to give berries as much sun as you possibly can,” Olberg said.

Soil Fruit plants need well-drained soil that is rich in nutrients. Strawberries and raspberries require special attention to soil drainage. This is why growers often plant them in mounds of soils.

Remember to feed your soil. Add rich organic material like compost, peat or mulch to your soil. If you use mulch on the top layer, it will act like a blanket for the soil. It keeps the soil warm, regulates temperature and moisture and reduces weed growth.

Soil acidity or alkalinity can affect fruit production. Test kits are available at most nurseries.

“Blueberries require more acidic soil. You can use rhododendron fertilizer on blueberries, for this reason,” said Olberg.

Depth The important thing to remember when introducing a new plant to your garden is to refrain from planting it to deep in the ground. Aim to cover it with soil to the same point at which was in the pot.

Growing in containers If you don’t have a yard or you don’t care to plant an entire garden, you can grow berries in containers. You may not even need to transplant them for several years. Olberg recommends using a tomato cage to support a raspberry bush or other large plant as it grows in a container. Though this works well on patios and decks, one thing to keep in mind is that it takes more work to properly maintain the soil of a container.

Strawberry plants can grow well in hanging baskets, which is another option for growing berries on a patio or balcony.

Animals and pests Most local nurseries carry a range of organic sprays and other products that deter pests. You can even prevent certain pests by strategically placing plants. For example, deer don’t like herbs and may be more inclined to leave your ripe berries alone if you grow herbs near your berry bushes.

If you are ready to begin growing your own berries, you can start now by selecting a site and considering possible plant arrangements. Contact your local greenhouse or nursery to find out when their plant material will be in stock and ready for planting. In the meantime, prepare your soil by adding layers of rich, organic material.

Many cherished summer memories and fall traditions involve pies and jams. If you make your treats and preserves with homegrown fruit and berries, they’ll be sure to taste even sweeter.

April/May 2013

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FE AT U RES Garden in g

Pick your plants A guide to popular berry varieties

By Kaity Teer, Infographic by Jonathan Kull

With so many varieties to choose from, shopping for berry bushes can be confusing. The knowledgeable staff at your local nursery will be able to offer recommendations based on your wants and needs. But if you’re just getting started, it can help to have an idea of how berry varieties differ.

Fruit flavor, harvest season, fruit size and disease resistance are all factors determined by which variety you plant. Avid gardeners use terms like hardiness, yield, and day-neutral to compare varieties.

Hardiness refers to a plant’s ability to tolerate geographic growing conditions like cold, heat, soil moisture and humidity. Locations with similar climates are

organized into hardiness zones. Certain varieties are more suitable for some zones than others.

Yield helps growers know how much fruit they can expect a plant or row of plants to produce.

A day-neutral plant will produce throughout the growing season, regardless of the length of day.

Strawberry varieties, for example, can be day-neutral (ever-bearing) or June-bearing. If you plant a June-bearing variety, you will have a mature crop for about three weeks in late spring or early summer. The large number of berries all at once is beneficial for growers who plan to make jam. Ever-bearing strawberries have a longer season. They produce fruit from midsummer to frost.

Growing Guide Use our guide to popular berry varieties to help you as you plan for your garden.

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F EAT U R ES DI Y

Fresh Cuts

How to make and keep floral arrangements

By Kaity Teer, Photos by Ryan Duclos

F

or tips on how to make eye-catching floral arrangements and keep your flowers looking fresher longer, we went straight to the pros at Belle Flora & Home Interiors on State Street in Bellingham. For 45 years, Belle Flora has delighted local customers with custom bouquet designs, floral arrangements and freshcut flowers available for purchase. Designer and manager Tatum Brown demonstrated several simple arrangements you can try at home and offered suggestions for caring for fresh flowers.

Add twigs or texture.

Choose the right container.

Experiment with different sizes of containers when arranging flowers at home. A good rule of thumb for proportions is to use 1/3 vase to 2/3 flowers. Consider non-traditional containers like votive candleholders or glass bottles. Different shapes work well for different types of flowers.

Curly willow branches in a bubble bowl can add interest to short, round arrangements. Branches can also can help hold flowers in place and give structure to an arrangement. If you use curly willow branches, be sure to remember that twigs require water to stay supple.

If you plan to use one striking bloom, consider piling rocks at the bottom of a container, and allowing the bloom to drape gracefully across it, like the solitary orchid shown in a rectangular container.

Tie raffia or other natural materials around several blooms to hold an arrangement of particularly tall flowers in place, like the ginger pictured to the left.

April/May 2013

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Keep them cool.

Flowers stay fresh better when they are kept at cool temperatures. If you are entertaining, consider placing fresh flowers in the refrigerator or in another cool place until your guests arrive. Think about where you will place your arrangement. Don’t put a vase of fresh flowers next to a heating vent or in direct sunlight.

Certain flowers require extra attention.

Some flowers require special care.

Roses, for example, must be placed in water immediately after they are cut, otherwise the air will seal the stems.

When working with roses, you can choose to keep or remove the guard petals that embrace each bloom.

Preserving the guard petals will add texture and additional color variation to your arrangement.

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Feed and water your flowers.

If your florist provided you with a packet of flower food when you purchased your fresh-cut flowers, then use some of it immediately and save the rest to use several days later when you add fresh water. If you don’t have a packet of flower food, then a drop of bleach and a little sugar should do the trick. You can also dissolve an aspirin in the water to help preserve your flowers.

To keep your flowers looking fresh longer, every couple days you should refill the container with fresh water and recut the stems.

Wrap it up.

If you are giving flowers as a gift or are looking for an attractive way to transport them to a special occasion, try wrapping your arrangement in layers of coordinating paper and tying it with rafia or a bow. At left, you can see how nice a patterned paper looks when paired with more durable brown paper.

Try these tips from Belle Flora the next time you visit the flower shop or pick fresh spring blooms from your home garden.

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FE AT U RES S eni or L iv in g

“Courageous Conversations” Six difficult discussions to have with your aging parents

W

hen I was a young child, I used to tell my mother I wanted her to outlive me. I simply couldn’t envision a world where she didn’t exist. Undoubtedly, it is difficult to think about the loss of a loved one, but it is important for adult children to discuss issues of death and dying, end-of-life concerns and financial information with their aging parents.

Proper preparation and careful considerations now will make all the difference later in moments of crisis or grief.

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By Jonathan Kull

The number of aging Americans is growing along with increases in the average life expectancy. According to the Administration on Aging, by 2030 the number of seniors will grow to about 72.1 million, or about 19 percent of the population. As older adults approach retirement, the future of Medicare and Social Security weighs heavily on their minds. Planning ahead for end-of-life decisions can give aging adults and their children peace of mind.

While it may be uncomfortable for you to discuss certain subjects with your aging parents, these concerns are best dealt with preemptively. Ask yourself if you know the answers to the following six questions. If you don’t, consider discussing them with your parents. To make it easier for you, we’ve even included some conversation starters.

Are you insured for long-term heath-care?

Medicare may not cover long-term assisted-living or nursing home expenses. Those expenses can accumulate quickly, and if the proper insurance is not in place, a family could find themselves making difficult financial decisions. There are good and bad policies, much like regular insurance policies.

Knowing the policy is sound will make you feel better, too.

Conversation Starter: Explain you have looked into the costs of long-term health solutions and realized how expensive and burdening it can become if the proper insurance is not in place. Let them know you wouldn’t want them to feel like a burden or be unprepared for such a situation.

Whom do you want to act as the power of attorney?

The power of attorney is a person, likely you or a sibling, whom your parents appoint to handle bills, investment decisions and other finances. If a POA hasn’t been named, then the courts will decide on matters. In order to avoid conflict with siblings, plan ahead. Discuss possible scenarios with them. Splitting responsibilities can often be a good decision. Be willing to do what is best for your parents, despite your feelings.

Conversation Starter: If you have siblings, involve them in a discussion with your parents about the importance of having a POA. Choose a casual family gathering to broach the subject, not a special occasion like a birthday or holiday.

Do you need more help?

You’ve begun to notice small things changing in your parents’ living environment. Spoiled food in the refrigerator, unopened mail and late payments or bounced checks. If their home is beginning to get the best of them, it may be prudent to step in. This can be extremely hard to accept. You and your parents may be in denial about the situation, but you have to pay attention to the warning signs. More crucial signs of their need for help can be found in missed appointments, inability to move about the home comfortably (having difficulty walking, standing or sitting), strong unpleasant odors (urine or body odor), or just general parts of their life they can no longer maintain.

Conversation Starter: Tread lightly. It is important for your parents to see you’re worried, but you don’t want to trigger any defensive mechanisms. Talking them grocery shopping could be an excellent way to discuss spoiled food and poor diet.

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Do you have advanced healthcare directives?

Advanced health-care directives include a living will, a health proxy and a HIPPA release. Advanced health-care directives allow your aging parent to make his or her own end-of-life decisions in advance.

The HIPPA release allows doctors to share confidential information with you, which otherwise could not be disclosed unless your parents had specified it in writing. Your parents’ health-care proxy, also known as medical power of attorney, can make decisions in the event your elderly parent cannot. It is important for the proxy to have access to a living will, so your parent’s wishes can be honored.

Conversation Starter: Explain to your parents how difficult it would be to make those decisions for them. Let them know that if you were able carry out their wishes in an emergency situation, it would make you feel better.

What do you want for your memorial service?

You want to make sure your parents’ wishes are being carried out. But, it is difficult to think about your parents’ death. However, making levelheaded decisions is the best solution. When your parents do die, it can be an very emotional time. You wouldn’t want to make any brash decisions that would conflict with your parent’s wishes.

Conversation Starter: Timing is key. While death is a difficult topic to broach, you both have thought about it. Talking about it together is a reasonable and practical way to ensure that you will be faced with fewer difficult decisions while you’re grieving.

Do you have a will?

More than just instructions for how assets should be divided up after death, a will is a legal document that individuals can use to name an executor, decide how debts and taxes will be paid and even provide for a beloved pet. Without a will, anything a person holds dear can be left up to a judge to decide the fate.

Verbal statements will not hold up in court.

The best way to ensure your parents’ intensions are being carried out is to help them draft a will if they don’t already have one. An attorney can draw up a will for you. Knowing your parent has a will with clear wishes can help prevent negative interactions among siblings and other family members.

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Conversation Starter: Share from your own experiences.

Hire an attorney to draw up your will, especially if you have a family of your own. You can discuss your own experiences with your parent or volunteer to set up wills together.

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FE AT U RES S eni o r L iv in g

A place to call home

By Kaity Teer

A

number of years ago my dad’s mom moved in with my parents and younger sister just as I was moving out. My parents joined the record number of middle-aged adults who make up the “sandwich generation” – adults who provide housing and offer support to their children and their aging parents concurrently. Living as a multigenerational family brought its own set of joys and challenges. My grandmother teased my younger sister for how loudly she walked around the house while getting ready in the morning, making us all laugh as she chided my sister for her “elephant feet.” My sister and I enjoyed getting to know a different side of our grandmother. She told us new stories about her formative years and offered advice as we made major life decisions.

Even our family dog appreciated having my grandmother around; she was the only one who would sneak him scraps from the table.

My parents showed great tenderness and patience as they helped my grandmother with daily tasks. My mom changed the way she cooked, so she could better

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accommodate my grandmother’s dietary restrictions.

Together, my mom and dad coordinated doctors appointments, prescription refills and daily medications.

My sister and I gained a new respect for my parents, watching them manage careers and care giving.

Though it was difficult at the time, looking back it’s easy to see it was the best choice for my grandmother and my family. My grandmother lived with us until my parents were no longer able to provide the kind of daily care she needed. Her first preference was to remain in her own home for as long as possible. Moving in with us was a second best. It preserved her independence while offering her greater support and opportunities for more social interaction.

Caring for an aging person is like any relationship; it looks different for every family. For all families, though, there are special concerns you will need to consider as you support your aging loved ones. If you’re at the start of this journey, you may find yourself facing a steep learning curve. Ask anyone who has done it. Attending

doctor’s appointments, keeping track of prescriptions and medications, learning about insurance options and housing arrangements and navigating the different types of care and programs available to your loved one – there are many new terms to learn, and it can be confusing.

Thankfully, there are a number of local agencies who offer help to aging seniors and their families as they make important decisions about where to call home.

Northwest Regional Council The Northwest Regional Council (NWRC) on Aging and Disabilities serves four counties – Whatcom, Skagit, San Juan and Island. They help senior citizens, people with disabilities and their families access a wide range of public and private resources with the goal of supporting independence, dignity and health.

For most seniors, housing is a primary concern. Issues like health care needs, nutrition and mobility are all factors in making housing arrangements. There are a variety of housing options for older persons: home modification and in-home care, multigenerational households and family caregivers, adult family homes, assisted living facilities and nursing homes.

Kristine Glasgow at the Northwest Regional Council (NWRC) recommends pre-planning. “Families should explore all options prior to making a decision. This can be done best when the decision is not being made in a time of crisis, such as when a family member is being discharged from the hospital.”

Housing options for seniors The first and best option for most families is to make modifications that will allow an aging person to remain in their own home, where they are familiar with their surroundings, can be supported by friends and neighbors and can benefit from the consistency of their daily routine.

Mobility and agility are among the most challenging issues to overcome. Installing handrails, ramps and lower doorway thresholds and widening doorways and steps can help resolve some mobility concerns. Other common challenges aging people face include hearing or vision issues. Older adults may not hear doorbells, telephones, alarm clocks or smoke or fire alarms. They may have trouble seeing adequately at low-lighting levels or reading clocks, thermostats and labels. Fortunately amplifying devices are available to make telephones and alarms ring louder, which works especially well when devices are paired with flashing lights and other visual signals.

A less expensive alternative to an assisted living facility, in-home help can extend an older person’s ability to stay in their own home. In-home helpers offer a range of services, including companionship, chores, housekeeping, medication assistance and meal preparation. An important first step when hiring in-home help is to consider which tasks the aging person can do independently, which tasks family members can help with, and which tasks would be appropriate for an in-home helper. There are several options for paying for in-home care: state-funded

Medicaid programs, Medicare and private, long-term care insurance. The NWRC has resources for families seeking to hire in-home help, whether through an agency or independently.

If remaining in the home is no longer a viable option, moving in with family is often the next step.

A multigenerational household can benefit all family members, but these arrangements work best when expectations are communicated in advance. There are all sorts of issues to consider, including household finances, cooking and chore responsibilities, child care, personal space and even pets. Family members who serve as caregivers must make time to care for their own needs, and they should seek support in the community.

Glasgow advises, “It’s good to find ways that a person can continue to socialize with other seniors. There are instances when grandparents move in with their families, and they thought they would have more interaction. But with work and school schedules, they ended up feeling more isolated than before.”

Assisted living facilities can be a cost-effective alternative to nursing home placement, and they can allow seniors more autonomy and dignity. Often times residents enjoy their own private apartments and can socialize with other seniors during activities and at mealtime. When evaluating potential assisted living facilities, it’s important to ask what types of licenses or certifications staff members hold. In addition to establishing whether the facility is safe, clean and homelike, you should also ask about the daily routines for residents. When are meals scheduled? What does a typical menu look like? How often does staff check on residents?

Can residents store food in their apartments? What activities are available to residents?

Nursing homes, often referred to as skilled nursing facilities, offer the most intensive level of institutional care outside of a hospital. Usually the most costly of longterm care options, payment for nursing home care can be private, long-term care insurance, Medicaid, and in some cases, Medicare. Nursing homes vary in the range of services they offer. Some specialize in memory care.

Finding the right fit Even though family dynamics can be complex, it’s important to make sure that all family members, including adult siblings, agree on a plan. Finding the right housing arrangement for your aging loved one means considering all possibilities. Begin by asking your parents about their wishes, and seek to find the best way to honor them. Tour and evaluate facilities. Factors like insurance, cost and availability will all contribute to the best solution.

Glasgow warns, “You may find the perfect place, but then discover that there no current openings or that insurance won’t cover it.”

The important thing is to have a plan in place. By considering your options in advance of a crisis or medical emergency, your family will be prepared to adapt as your parents age. You will all benefit from the peace of mind that comes from knowing your loved one has a place to call home.

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FE AT U RES S eni o r L iv in g

How to talk to a loved one about the difficult subject of hearing loss conduct a hearing test in the comfort of your own home. Visit starkey. com and have your loved one answer five short questions and then listen to a series of tones. It only takes a few minutes and will give you both a basic understanding of any hearing loss issue that exists. It also provides an idea of what some parts of a professional hearing evaluation might be like to reduce fears. While online, you can browse through different types of hearing aids to see how advanced technology is creating virtually invisible, easy-to-use options for anyone.

Step 3: Make an appointment

I

f you know someone suffering from hearing loss, it may be hard for you both to fully enjoy time together. You can help improve your loved one’s quality of life by addressing the problem with understanding and care. With a few simple steps, you can start the conversation and help find a solution.

From not being able to hear during family dinners and having grandkids disinterested in conversations due to lack of understanding to requiring the TV or radio to be unreasonably loud, a number of different scenarios can be indications of just how much hearing loss affects normal activities and communication.

Rather than simply applying shortterm solutions, such as speaking louder, leaving the room when the TV is on or repeating yourself constantly, help a loved one find a better solution. When approaching someone about hearing loss, remember he or she may be in denial or self-conscious about the problem. Here are a few

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steps to follow to help the process go smoothly: Step 1: Conversation starters Using the phrase “I’ve noticed recently...” is a great conversation starter. Give real examples that demonstrate the hearing problem: for example, explain how you’ve noticed the grandchildren don’t want to play games with Grandma or Grandpa any longer because they get frustrated they can’t be heard. Or, perhaps you’ve noticed the person isn’t talking on the phone much anymore; suggest that you’re worried about him or her becoming withdrawn or isolated from friends.

Step 2: Conduct a casual hearing test After you’ve had the initial conversation, a person with hearing loss may still be hesitant to visit a hearing care professional, so an easy interim step is to go online and

Hearing loss can affect a person’s ability to learn, socialize and enjoy life. It also can affect personal safety, such as when important phone calls or alarms are not heard. Help your loved one make an appointment with a hearing care professional for an expert diagnosis so the hearing loss can be addressed. If your loved one has a trusted physician, see if there is a hearing care professional he or she recommends. Then offer to take your loved one to the appointment - this not only provides support during a difficult time, but also ensures that the appointment isn’t missed.

At the appointment, feel free to ask questions about treatments and different hearing aid options.

Remember, hearing loss is cumulative. By allowing loved ones to ignore the issue and delay treatment, the problem and its impacts will continue to grow. By offering your support and helping a special loved one find a solution, you both benefit from better communication and hopefully a renewed connection. - BPT

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F EAT URES S eni or L iv in g

Design that gets better with age

By Tanna Barnecut

D

emographic factors are shaping the demand for universal design. As Baby Boomers retire, universal design, or the concept of designing products and environments that can be used by all people to the greatest extent possible without adaptation, has become an area of significant focus.

A recent Building Industry Association of Washington (BIAW) article reports staggering figures on aging. An estimated 10,000 people will turn 65 every day in the United States for the next 17.5 years. Currently, there are about 40.2 million Americans over the age of 65.

But, in 2050 that amount will more than double to 88.5 million.

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Interior design must adapt to an aging population. An AARP survey reports that nine out of 10 seniors express a desire to stay in their homes as long as possible. They are comfortable in their own home, they love their communities and they want to remain independent.

In order to age in place, they may need to modify their homes with affordable, attractive universal design options. In cases like these, I implement designs that only get better with age.

I like to refer to this as lifestyle design, which when done well can eliminate or reduce the need for changes later in life. When interior designers remember that beautiful

products and environments should also support the activities, lifestyle and circumstances of our clients, it is a winning combination.

Ultimately, we design for people.

My designs incorporate each client’s individual needs and concerns, while maintaining a visually appealing aesthetic.

I recently completed a ranchstyle home remodel, focusing on including conveniences for my clients as they moved towards retirement. I incorporated on-trend products that will make everyday tasks simpler and safer. The benefits of these design decisions will be realized in the years to come.

In my daily practice, I actively

incorporate principles of universal design into many client presentations. I find this transitionfocused style can lend itself to a contemporary bent. The bathroom is one space where everyone agrees that safety is extremely important. From lighting to shower styles, adaptations and products are available to keep the bathroom a safe place for everyone, all while looking current and chic.

Zero-threshold shower bases are a favorite. These shower bases mimic European style and provide homeowners with a seamless and beautiful finish. Flush with the bathroom floor, they often feature a trench drain to contain water in the shower area. The design allows for easy access by foot or wheelchair. A slip-resistant, textured floor can help protect against possible accidents.

In the shower or tub, incorporating grab bars for support, a ledge or seating area for ease in getting in and out, and night lighting can all be functional and decorative choices if cleverly designed. Manufacturers now provide homeowners with more design options and flexibility, including universal products that coordinate well with existing faucet and shower fixtures. Designers use creative tricks to make these products work. For example, to increase visibility we may offset the vanity’s finish with the countertop color so it is easier to distinguish between the two.

There are many universal design options available and guidelines have been established relating to each.

I feel strongly that each situation should be assessed on an individual basis. As a designer, I work with my clients to take into account the parameters of space, budget and style priorities. If all of these needs are met, the resulting spaces are beautiful and efficient. Most importantly, they improve the convenience, safety and independence of all household members, making it possible for more people to age in place.

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H A BITAT D es i g n T ip s

Make it one-of-a-kind Easy style secrets to customize your home

By Tanna Barnecut

I love to be different and enjoy passing that variety on to my clients. Whatever their budget, I insist that my clients make their projects uniquely their own. As much as I would like to use that favorite fabric or fabulous chair from my previous project, I am committed to designing specifically for each engagement.

Here are some of my favorite ways to customize a project along with a few of my style secrets.

Occasional Tables: I am always on the hunt for oddly unique tables (side tables, coffee tables, consoles). Whenever I get the chance, I prefer to repurpose an existing client piece (old chest, garden table, work bench), add paint detailing, a change of hardware, and maybe even altering the top or legs of a piece. My recent favorite involved a galvanized sheep tank I purchased from a local feed store. I turned it over to create a durable snack table in a family room. What a great conversation piece!

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Style Secret: Eclectic. Simply put, this is placing obviously disparate pieces together. The result should be a seamless integration of time periods, styles and ethnicities.

Upholstery:

I love custom upholstered pieces to give a home an “only theirs” look. Depending on the piece, it can get expensive. However, the selection in fabric can make a difference. I encourage my clients to shop sales and look for “knock-off” fabrics in their favorite patterns. Then we can take the design in many directions, adding embellishments to really stylize the piece. To start small, consider a custom cushion for a window seat or the existing trunk that is sitting in the corner. A small splash can be enough to change the appeal of your room.

Style Secret: Patterns. Include a good mix of small, medium and large-scale patterns. It is okay to mix floral and stripes, ikat with circles, or paisley with animal prints – just repeat the fabric’s main color at least once elsewhere in the room. story continued on pg. 71...

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Style Secret: Mix it up. Old with new, contemporary with antiques. Reflect your personality while remaining timeless, purchasing pieces that are long lasting. Avoid purchasing a set; become a collector of oddities you love. Introduce color and texture to add sensory appeal.

Wall coverings: With the abundance of choices today, there is a unique pattern for all. And, to take it a step further, I like to use wallpaper in a variety of applications. Grass cloth is a great backdrop in an office for a picture gallery, geometric patterns look chic lined on the back of a bookshelf, and floral prints under glass give special glam to a vanity. Try it in your home: These are great options for the wallpaper-timid that lead up to covering an entire wall one day.

Style Secret: Wallpaper. What a great way to transform a room and add depth. With patterned wallpaper, vary the scale and step it down or up from the pattern on upholstery.

Pillows:

Adding pillows to customize your space is no secret, but I often find myself educating my clients on just how fabulous they really are. Custom-made pillows are an investment, just like that great pair of jeans. They can look different with each “outfit.” I like to think of pillow purchases the same way I consider furnishing purchases. Instead of adding another chair, seek out your favorite patterns and have one-of-a kind pillows upholstered for every season.

Style Secret: Inserts. If down feathers are not a problem, always use them for your pillow inserts. Have zippers included and “air-out” the insert every time you dry clean the covers.

About the Author: Tanna Barnecut, owner of Tanna

by Design, specializes in residential and commercial remodels and new construction design. Born in Montana and raised in Yakima, Tanna has always had an affinity for elements of structural design and aesthetics. Her notable skill in conceptual design has earned her a reputation on both sides of the Cascade range (splitting her time between Snohomish and Yakima), and her work was recently awarded during the Central Washington Home Builders Tour of Homes. See more of Tanna’s work at tannabydesign.com.

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H AB I TAT On t he M a r ke t

Waterfront luxury

Waterfront homes are abundant and highly desirable in the Puget Sound region. The views and tranquility of natural surroundings draw us in and offer a calming effect to many. This issue, we take a look at Heron Manor located just minutes from I-5 and the U.S.Canadian Border.

Few homes match the opulence and grandeur of this more than 10,000-square-foot manor. Situated on more than two acres, overlooking Boundary Bay with Whiterock, B.C., in the distance, it is an ideal setting for entertaining or just relaxing in style.

The interior boasts an owners’ wing, sumptuous guest suites and open living spaces that take full advantage of the incredible view. Limestone, marble, slate, porcelain and walnut flooring comprise the finishes used to create a welcoming yet stylish interior throughout. Listed

by Windermere Whatcom, for a complete tour of this beautiful home go to heronmanor.com.

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FOOD • WINE • FUN

Executive Chef Peter Roberge with Poppes 360 What: Northwest Fresh Cuisine Menu posted online Where: Judd & Black Appliance - Mt. Vernon Price: $40pp/$75couple • limited room • reserve your spot early at northsoundlife.com or 360.483.4576 x 4

Dine

Entertaining•Recipes•Restaurant Reviews

The Stone Pot

By Zacchoreli Frescobaldi-Grimaldi

You’ll find Stone Pot Korean Restaurant in downtown Bellingham on East Magnolia Street. Among Bellingham’s quirky little eateries, Stone Pot is an adventurous gastronome’s delight. The menu is deliberately limited to ensure guests enjoy an exceptional made-from-scratch meal. You won’t find processed foods here!

The affordably priced appetizer selections are large enough to share among two or three friends, and include house-made kimchi, seafood, fresh vegetables and an assortment of deliciously spicy sauces. I ordered the Koon Mandoo (pot stickers), filled with a succulent blend of spiced meat and vegetables. These handmade fried dumplings were so flavorful that I shamelessly devoured all ten pieces.

The entrée selections include traditional soups, stews and noodle dishes with modest prices that range from $7.99 to $15.99. To follow the Koon Mandoo, I ordered the Bulgogi, a beef soup. The soups are cooked in a traditional stone pot that is set directly upon a gas burner. This piping hot pot is delivered to the table with a stern warning to “not touch.” Immediately after setting the dish on the table, the server cracks an egg into the molten soup, which poaches the egg within seconds. Then the poached egg is stirred into the soup, creating a memorable, silky smooth broth.

If the raging heat of the stone pot alone isn’t enough to warm one to the bones, the combination of spices in these remarkable soups will drive away the damp chills for the entire day. The entrées are served with an array of little side dishes meant to compliment each meal. These tantalizing house-made side dishes include the freshest ingredients available, thus the selection changes daily – so visit often.

113 E Magnolia St., Bellingham 360.671.6710 Mon. - Fri., 11 a.m. - 9 p.m.

Sat., 12 p.m. - 9 p.m. koreanstonepot.com

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Dining Key $ up to $9 $$ $10-19 $$$ $20-29 $$$$ $30 or greater B Breakfast Br Brunch L Lunch D Dinner FF

Family-Friendly

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Takeout Outdoor Seating Reservations Happy Hour

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

Islands DOE BAY CAFE 107 Doe Bay Road, Orcas Island, 360.376.8059 Whether you’re heading toward the San Juan Islands or don’t mind taking a trip for an unbelievable meal, be sure to make reservations at the ever-popular Doe Bay Cafe. The cafe is set in the Doe Bay garden, providing a beautiful view and the majority of the cafe’s organic ingredients.

Owners Joe and Maureen Brotherton have stuck to their philosophy of taking good care of their visitors by providing world-class dishes made

by Executive Chef Abigael Birrell. Choose from a selection of delicious dishes such as the Huevos Rancheros with free range, organic over-easy eggs with black beans on griddled corn tortillas or the Pan Roasted Point King Salmon served with a carrot ginger sauce and smoky fried chickpeas and charmoula.

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PRIMA BISTRO

201 1/2 First St., Langley, 360.221.4060 A quintessential South Whidbey dining experience in the heart of Langley, Prima Bistro marries gourmet French cuisine and classic Northwest ingredients. Fried Spanish Marcona

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Almonds arrive steaming hot, glisteningly crisp and in a glory of flavor – and just in time a glass of Pinot Grigio. The selection of reds and whites offers options for connoisseurs of every stripe, along with a full bar. The Burgundy Snails in Herb Butter taste delightfully creamy, with an uncharacteristically soft, yet enjoyable texture.

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

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VINNY’S 165 W. St., Friday Harbor, 360.378.1934 Owner Becky Day welcomes diners to Vinny’s Ristorante in Friday Harbor, mirroring the feel of this warm Italian restaurant. Dishes change monthly and reflect the desire of Chef Daniel Van Hamsersfeld to serve simple, everyday fare. His appetizers of Fior de Latte – a caprese salad – and mushroom medley (mushrooms with a Marsala demi glaze and cambozola cheese) are perfect for sharing and leave space for a summery Capellini Mediteranea (prawns and clams in a light white wine and olive oil sauce). As well as a good selection of pastas, Vinny’s has seafood and meat entrées, many of them traditional favorites like Veal Marsala and Chicken Picatta.

The cocktail list includes old favorites and some fun offerings like the Crantini and a rhubarb margarita. Top off a meal with crème brûlée – a light, room-temperature custard topped with a layer of burnt sugar.

$$$

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Skagit 13 MOONS AT SWINOMISH CASINO & LODGE

12885 Casino Drive, Anacortes, 360.588.3800 Located within the casino 13 Moons is sure to catch your attention. Situated on the waterfront offering a lodge atmosphere which is warm and inviting. The menu offers a wide variety including First Plates, Entree Salads, Seafood and Beef. We started our meal with generous pours of wine.

Then moved on to the Roasted Beet Salad, I am always skeptical of this as it needs to be just right, and they did not disappoint. The Filet Mignon was cooked to perfection at medium and mouth watering. This is a great choice for an evening out, you will walk away satisfied and understand why it is becoming the go to place for locals and visitors alike.

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A’TOWN BISTRO 418 Commercial Ave., Anacortes, 360.899.4001 Colorful photographs of farm scenes dot the walls of A’Town Bistro, summing up all this restaurant stands for: Fresh, local, seasonal food. Even the inside of this Anacortes restaurant feels farmlike, with simple wooden tables and flooring and no unnecessary flourishes. The kitchen is open, and sends out entrees such as Smoked Salmon Cakes (which contain nothing but king salmon and breadcrumbs and come with a tomato-caper

coulis and garlic aioli), Pork New York (pan seared with an apple cider gastrique), a Wild Boar Burger, and Ancho Chili & Chicken Stew. Appetizers include the restaurant’s signature fries, which are twice fried and tossed in truffle-parmesan salt. Both beer and wine are on tap here. Both taps and bottles offer some great representatives from local and international producers. Settle in, and enjoy food, drink, and a fire that roars away between the entrance and the dining room, keeping diners warm in both body and spirit.

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CALLE

517 S. 1st St., Mount Vernon, 360.336.5566 Newly opened, this eatery is already getting attention with a write up in Sunset magazine.

Known for their take on Street Tacos – with six meat fillings to choose from and handmade corn tortillas – but that’s certainly not the only mouthwatering option. Try the Carne Asada, Posole or Tortas to name just a few menu options.

The Spicy Mango Margarita, made with fresh mango and jalepeno, is fast becoming a customer favorite. With 60+ tequilas and mescals to sample, there’s always another reason to visit again.

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IL GRANAIO 100 E. Montgomery, Ste. 110, Mount Vernon, 360.419.0674 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.

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NELL THORN 205 Washington St., La Conner, 360.466.4261 This small-town gem located in the heart of La Conner brings in tourists and locals alike. They boast well-prepared and locally sourced fresh seafood as well as an extensive wine and beer list. The charming and cozy pub atmosphere, homemade soups and generous portions make for a great special occasion or romantic evening.

Try the polenta cakes with cured black olive and roasted garlic tomato sauce – you won’t be disappointed.

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THE OYSTER BAR 2578 Chuckanut Drive, Bow, 360.766.6185 The Oyster Bar on Chuckanut Drive is perched among towering conifers above the oyster beds.

The cozy restaurant is housed in a structure dating from the 1920s that has survived many incarnations. According to owner Guy Colbert, the restaurant owes its reputation to its remote,

quintessentially Pacific Northwest setting. But people don’t dine at The Oyster Bar for its location alone. The restaurant’s namesake is the draw, and its chef, Justin Gordon, has an abundance of knowledge about oysters – both local and imported – and reveals a passion for working with this native shellfish. While oysters are the signature offering, The Oyster Bar offers a variety of other fine-dining choices and is known in the Pacific Northwest for its extensive wine cellar.

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

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1317 Commercial St., Bellingham, 360.734.1071 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 mapletomato relish. Don’t miss the Hibiscus Iced Tea for a refreshing sip or treat yourself to a Raspberry Champagne Cocktail.

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CIAO THYME ON THE SIDE CAFE

Whatcom ANTHONY’S HEARTHFIRE GRILL

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7 Bellwether Way, Bellingham, 360. 527.3473 Anthony’s Hearthfire Grill serves the same quality food we’ve come to expect and love from Anthony’s other restaurants. The Hearthfire menu speaks to the everyday eater, not just the special occasion treat of Anthony’s. Seasonal items, like peaches or huckleberries in the summer, complement salads, entrees and drinks. Steaks, seafood and items on the Woodfire rotisserie round out the selections.

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Home toCraft Bellingham’s largestentertainment outdoor Covered patio! ranges from Top DJs to Open Mic Night and Exciting Giveaways. Live entertainment on weekends showcases local musicians. Home to Bellingham’s largest outdoor Covered patio!

Featuring fabulous martinis and menu of Northwest Local Fare, we have an updated and Happy Locatedainside small plates menu and newtheselection of Menu Hour Information Best Western Plus Lakeway Inn 12 Washington regional Craft Located inside 714 Lakeway Dr the Beers. EnjoyMenu and Happy BEST Hour Information Best Western Lakeway Inn WAPlus 98225 entertainment thatBellingham, ranges from Top DJs to NORTH www.thelakewayinn.com/events 714 Lakeway Dr BEST Bellingham, WA 98225 Open Mic Night and Exciting Giveaways.

WEST The best place for evening entertainment in Bellingham NORTH www.facebook.com/poppes.bistro www.thelakewayinn.com/events 360.671.1011 Live entertaiment on weekends showcasesWINNER WEST Weʼve made a 360-degree change in our offerings! In addition to our fabulous www.facebook.com/poppes.bistro local Bellingham’s largest WINNER martinis and musicians. menu of NorthwestHome Local Fare, to we have an updated small plates menu and a new selection of 12 Washington regional Craft Beers. Enjoy entertainment that outdoor covered patio! ranges from Top DJs to Open Mic Night and Exciting Giveaways. Live entertainment Mon.–Wed. 4 p.m.–11 p.m. (last call) Thursday 4 p.m.–12 a.am. (last call) Fri. & Sat. 4 p.m–1 a.m.p.m. (last(last call)call) Mon.–Wed. 4 p.m.–11 Sunday 4 4p.m.–10 (last call) Thursday p.m.–12p.m. a.am. (last call) Fri. & Sat. 4 p.m–1 a.m. (last call) 360.671.1011 Sunday 4 p.m.–10 p.m. (last call)

Introducing poppes 360

on weekends showcases local musicians. Home to Bellingham’s largest outdoor Covered patio!

Mon.–Wed. 4 p.m.–11 p.m. (last call) Thursday 4 p.m.–12 a.am. (last call) Fri. & Sat. 4 p.m–1 a.m. (last call) Sunday 4 p.m.–10 p.m. (last call)

Located inside the Best Western Plus Lakeway Inn 714 Lakeway Dr Bellingham, WA 98225 www.thelakewayinn.com/events

Menu and Happy Hour Information

BEST

NORTH WEST WINNER

Explore Italy

Giuseppe’s Wine Dinner April, 21st David Bronleewe of Winebow will transport you to the Islands of Sardania, Sicily, and the southern region of Italy Campania.

Featuring 6 wine pairings and 5 Courses perfectly paired to enhance this guided wine tasting experience.

BLUE FIN SUSHI

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Vo t e d Bellinghamʼs

www.facebook.com/poppes.bistro

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102 S. Samish Way, Bellingham, 360.752.2583 At Blue Fin Sushi, fresh sushi is used to create a variety of tasty options like the Tekka roll, which is seaweed, rice and tuna. The waitstaff is friendly and it’s always entertaining to watch the chefs at work.

Blue Fin also offers a full menu of non-sushi food items. Its version of fish and chips, for example, is a must-try: tempura fried salmon pieces served with sweet potato fries with a creamy wasabi sauce for dipping. Blue Fin Sushi also serves a variety of teriyaki, orange chicken and bento boxes.

Craft Beers • Small Plates • Dancing • Live DJs • Live Entertainment

360.671.1011

NEW

1263 Barkley Blvd., Bellingham, 360.733.9185 638 Peace Portal Drive, Blaine, 360.306.8342 Black Forest Steak house offers a versatile dining experience. It’s fancy enough for special occasions, anniversaries and graduation celebrations, but it’s also a place you’ll want to go to any day. Black Forest makes its steaks different than most other steakhouses: It broils them in a 1,600-degree oven, leaving the meat tender and flavorful.

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Craft Beers • Small Plates • Dancing • Live DJs • Live Entertainment

The best place for evening entertainment in Bellingham

207 Unity St., Bellingham, 360.927.4890 For those who have experienced Ciao Thyme’s gourmet dinners and cooking classes, the new Ciao Thyme on the Side Café is a welcome addition to the delicious work of Jessica and Mataio Gillis, owners of Ciao Thyme catering. As with everything Ciao Thyme does, ingredients are fresh, local and in season. Choose soups, salads and sandwiches a la carte, or create a plate with a selection of all three for a hearty and satisfying lunch.

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BestBH esatpCpoyckHtaou il!r!

Menu available at giuseppesitalian.com Food is our passion, your enjoyment our mission.

Sponsored by NORTH SOUND LIFE

Bellwether Way, Bellingham

360.714.8412

WHATCOM • SKAGIT • SAN JUAN • ISLAND

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Food is our Passion, Your Enjoyment, Our Mission

Make an unforgettable experience at Giuseppes with April & May events April’s una Festa di Pasta

Just $8.50 - Monday through Saturday 11:30 a.m. to 2:30 p.m. pair your pasta with your favorite sauce served with salad and rustic bread

Explore Italy Wine Dinner Sunday, April 21st Southern Italy Campania, Sardinia and Sicily featuring 6 wines and 5 courses 6 - 9 p.m., reservations required

Mother’s Day

Sunday May 12th Brunch 11 a.m. - 3 p.m.

Dinner 5 - 8 p.m.

21 Bellwether Way Bellingham Marina www. GiuseppesItalian.com 360.714.8412

Northwest Fresh Cuisine

D’ANNA’S CAFE ITALIANO 1319 N. State St., Bellingham, 360.714.0188 If you’re looking for good Italian food without having to resort to a national chain, D’Anna’s may be the place for you. The emphasis here is on the food, not the frills. The restaurant stands out in many ways, but D’Anna’s delicious, homemade pasta is what really makes it special.

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DASHI NOODLE BAR

1311 N. State St., Bellingham, 360.305.1500 The name “Dashi” refers to the delicious savory Japanese broth in which the noodles are served.

Pan Asian influences are combined with fresh local ingredients and served in large comforting bowls of steaming noodles. Everything is made from scratch. The broth is simmered with either beef or mushrooms with Asian spices to create a complex, rich broth. The menu allows diners to customize their “bowl” – the choices being three types of noodles, three types of dashi, tofu, vegetables and meats. For a treat, try a steam bun, a soft pillowy bun folded around a savory filling, topped with Napa cabbage and a coconut curry or hoisin sauce. The menu also includes seasonal chilled rice noodle bowls and appetizers.

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DIRTY DAN HARRIS 1211 11th St., Bellingham, 360.715.3624 The “dirt” on Dirty Dan Harris? In a word: excellent.

The steakhouse provides warm, friendly waitstaff, quaint historic surroundings and superb food.

Perhaps the best reflection on the restaurant is owner Kathy Papadakis’ waitstaff. Most have worked here for years – and it shows in their enthusiasm for your dining experience. The filet mignon is Dirty Dan’s signature entree. You won’t be disappointed. Leave room for dessert, however, because the selections are dangerously good.

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FIRESIDE MARTINI & WINE BAR

Breakfast, Lunch and Dinner Monthly Wine, Beer and Specialty Dinners Business Lunch Hot Spot Group Seating

714 Lakeway Drive, Bellingham 360.671.1011 | thelakewayinn.com/dining

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416 W. Bakerview Road, Bellingham, 360.738.1000 Fireside is out to make a name for itself. By using fresh, local ingredients and a menu that changes on an almost daily basis (based on what’s fresh at the market that day), the Fireside has a lot to offer the casual diner and those more focused on detail. The Fireside claims to have the largest “by the glass” wine selection in Bellingham, none of which are served anywhere else in the area.

Cocktails are based on in-house infusions of spirits and it’s a collection found only at Fireside.

Beer options range from local to obscure to international. The decor in Fireside is welcoming and intimate, with couches and armchairs throughout the lounge.

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FLAVOR OF INDIA 3930 Meridian St., Suite 107, Bellingham, 360.647.1589 At Flavor 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. Flavor 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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THE FORK AT AGATE BAY 2530 N. Shore Road, Bellingham, 360.733.1126 As unassuming as they come, The Fork at Agate Bay is a quiet retreat of fine food and wine only a short drive down the east side of Lake Whatcom. Be careful not to be fooled by its quaint exterior; inside you’ll discover a surprisingly upscale atmosphere warmed by a welcoming and rustic charm.

Opened in June 2009, it has gained recognition as one of Bellingham’s best restaurants, emerging as a favorite for food connoisseurs. From a simple yet elegant egg breakfast to wild-mushroom-stuffed chicken, the menu is a delightful and modern take on the classics. With a full wine bar, an inhouse baker and fresh, local ingredients, The Fork at Agate Bay provides a sophisticated twist on Northwest dining.

$$$

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GIUSEPPE’S AL PORTO 21 Bellwether Gate, Bellingham, 360.714.8412 Giuseppe’s Al Porto Ristorante Italiano provides an enhanced dining experience to its customers, including outside seating that provides diners with the joy of eating by the water and taking in the sights of beautiful Bellingham Bay. The classic Italian dining that earned Giuseppe’s the reputation as the finest Italian restaurant in Bellingham is still going strong. Whether you try the chicken marsala, happy hour specials or three-course, early-dinner specials, your mouth will water.

Daily specials and the full menu include meat specialties, fresh seafood and authentic Italian pastas.

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IL CAFFE REFUGIO 5415 Mount Baker Highway, Deming. 360.592.2888 Richard Balogh has brought fine dining to the “wilderness.” Fifteen miles out on Mount Baker Highway, just past Deming, is a funky old café that has been transformed into an oasis for people who enjoy good food and coffee. Menu items befit their Italian name with panninis and frittatas for Saturday/Sunday brunches; Cioppino is a summer dinner menu highlight. Dinner menu changes weekly, begging for a second trip. A small covered deck with colorful lanterns sits adjacent to the dining room for your al fresco pleasure.

Just beyond, in a meadow, sits a red deck used as a stage, and is the centerpiece for special dinners under the stars.

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JAKE’S WESTERN GRILL 8114 Guide Meridian, Lynden, 360.354.5588 In addition to outstanding barbecue, Jake’s also features a full line of fresh-cut salads, burgers, Southern sandwiches and a full-service bar. If you’re a true lover of Southern barbecue, you owe it to yourself to head north and give Jake’s Western Grill in Lynden a try.

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JALEPENOS MEXICAN GRILL 1007 Harris Ave., Bellingham, 360.656.6600 Jalepenos Mexican Grill lures you in with promises of a cheap lunch special. But after looking at the menu, you’ll want so much more. You’ll find a masterpiece starting with the complimentary chips and salsa. Ask to see if they are featuring any types other than the normal red that day. The salsas exude freshness. A house favorite is the authentic “puffy tacos”. They’re messy, filled with shredded chicken, cheese and topped with guacamole, but worth the added effort of using a knife and fork. Of course, there’s a variety of flavored mojitos and margaritas, and Jalepenos doesn’t play around with their drinks. The glasses are huge, and the drink is good to the last drop.

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KURU KURU SUSHI 11 Bellwether Way, Bellingham, 360.392.8224 Kuru Kuru Sushi, which translates to “go around

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

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MYKONOS 1650 W. Bakerview Road, Bellingham 360.715.3071 Pita bread is pita bread, right? Not at Mykonos.

If you order a starter of hummus, prepare your tastebuds for slices of pita bread heaven. If you consider yourself to be a connoisseur of Greek cuisine, try the traditional Greek salad

Re st a u ra nt Rev i ews

DINE

as a litmus test. You won’t be disappointed.

It is delightfully fresh and light and a meal by itself, with perhaps the best feta dressing west of Athens. Should you still be hungry, your main course options include the traditional Greek spin on veggie, lamb, chicken, steak and seafood prepared with rice or pasta. Mykonos offers excellent value for the price. Phidippides would be proud.

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NEW YORK PIZZA & BAR 902 State St., Bellingham, 360.733.3171 8874 Bender Road #101, Lynden, 360.318.0580 If you love pizza, then you’re going to love New York Pizza and Bar. Not just because of the crispy, handmade dough (made fresh daily) or

DISCOVER THESE GRE AT LOC AL RES TAUR ANTS IN WHATCOM COUNT Y

Scotty Browns offers a fun, social vibe. The sleek, casual atmosphere boasts cheerful, efficient service. Their menu is comfort food inspired, fusing American cuisine with West Coast influences.

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

Voted “Best Happy Hour” and “Best Place to Get Happy!” Apps, Dinner and Late Night Menu.

Live entertainment, DJ’s, theme nights. 12 TAPS and Specialty Martinis. Flat Screen’s to View Your Favorite Games. $5.95 Blue plate lunch specials M–F. Located inside The Lakeway Inn. 714 Lakeway Dr. Bellingham.

360.671.1011

Located in Bellingham’s historic Fairhaven district, Dos Padres has been a local favorite since 1973. Locals and tourists alike enjoy the restaurant’s delicious, home-cooked Mexican food that’s served in a relaxed, comfortable atmosphere. Dos Padres also has a full bar to quench your thirst while you dine.

1111 Harris Ave., Bellingham, 360.733.9900, dospadres.net

The Web Locker Restaurant is open for breakfast and lunch, and it serves everything from delcious omelets to fresh seafood (try the fish & chips or chowdwer) to savory sandwiches and burgers. The restaurant features an outdoor dining patio with great views of the marina.

734 Coho Way, Bellingham, 360.676.0512 April/May 2013

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because of the fresh, high-quality ingredients or the amount of them that top each slice. But because New York Pizza is the master of pizza diversity. Anything you want on a pizza you’re likely to find here. Regardless of what you order, expect to be more than satisfied. There’s also a full bar and great happy hour selections.

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OLD WORLD DELI 1228 N. State St., Bellingham, 360.738. 2090 Along with serving the finest deli meats and cheeses available, the owner creates housemade sausages, duck confit and pates, and fresh soups daily. Much more than a sandwich shop (and a fabulous sandwich at that), this is the place to find all the authentic ingredients for your Mediterranean cooking. They also deliver.

Consider this the perfect place to enjoy a respite during the art walk or to meet before the theater.

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SCOTTY BROWNS

3101 Newmarket St., Bellingham, 360.306.8823 Scotty Browns offers an edgy, energetic ambiance, a varied menu of mainstream and upscale creations, and excellent drink options for all ages. Outdoor dining is a popular alternative during warmer weather. The selection of beer, wine and cocktails is broad enough to accommodate most any mood. If you are into martinis or cosmos, try the Mr. Pink. The name is a little unnerving to order if you are male, but worth the leap of faith. Some items on the menu, like appetizers, change seasonally, so you know you’ll never get bored. Casual to upscale dining options range from hamburgers, rice bowls and pastas to higher-end seafood and steaks.

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THE STEAK HOUSE AT SILVER REEF

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4876 Haxton Way, Ferndale, 866.383.0777 This award-winning restaurant offers elegant dining and an intimate atmosphere. Primegrade steaks are broiled at 1,800 degrees to lock in the natural juices and finished with a special steak butter. The wine list is ample and recognized for its quality by Wine Spectator. This dining experience rivals any of the big-town steak houses in quality and service without the big-city price tag.

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WASABEE SUSHI 105 E. Chestnut St., Bellingham, 360.738.2024 WasaBee Sushi is a dining experience not soon to be forgotten. Deliciously fresh and succulent slices of fish resting atop carefully hand-sculpted pillows of rice are a sushi lover’s dream come true. Delicately sweet Hamachi, beautifully barbecued Unagi, and bright and glistening Ikura arrive on little porcelain plates garnished with freshly made wasabi and paper-thin slices of white pickled ginger. It’s a refreshing break from the pink-dyed variety so often found in many sushi bars. Ambiance, incomparable quality and prices that cannot be beat make WasaBee Sushi a darn fine place to eat.

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GOOD THINGS

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

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Try the Butternut Squash Soup^ and Quinoa Mac ‘n Cheese at Brandywine Kitchen for a hearty, satisfying meal made from fresh, local ingredients.

360.734.1071

Warm and oozing with flavor, the Garlic Fries at Fiamma Burger on Railroad Avenue are tossed in garlic butter, parmesan and parsley.

This tasty side threatens to outshine Fiamma’s signature all-natural burgers. 360.733.7374 Wanting to serve your guests a local favorite?

Fill up a growler with award-winning, handcrafted beer at Boundary Bay Brewery & Bistro for your next event. We suggest the Blonde. 360.647.5593

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We love heading over to one of Avenue Bread’s three locations to warm up on rainy spring days.

Our current happy hour favorite is the City Grind which is served hot on a French or rosemary baguette. 360.715.3354 To get us through a particularly long day of editing, we ordered The Rudy from Rudy’s Pizzeria on State Street.

This gourmet pizza hit the spot and had us going back for seconds, maybe even thirds.

360.647.7547 After watching the sunrise above Lake Whatcom, a spectacular breakfast awaits you at The Fork at Agate Bay. The Biscuits and Country Gravy is the perfect breakfast combo served with eggs and house potatoes.

360.733.1126 Riccardi’s Italian Restaurant in Fairhaven is a favorite for the entire family. The Italian Grinder with ham, salami, lettuce, tomatoes, onions, peppers and melted cheese is a delicious option.

508.992.6800

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Pe r f o r m i ng A r t s

T H E TOWN

A tale as old as time comes to Mt. Baker Theatre

By Jessica Pain

Treasured like no other, Disney’s beloved modern

classic Beauty and the Beast comes to Bellingham this May. This smash hit Broadway musical is based on the Academy Award-winning film that has become an international sensation, viewed by 35 million people worldwide. The unforgettable characters, grand sets and costumes and spectacular production numbers, including “Be Our Guest” and the beloved title song, shape this tremendous love story.

Hilary Maiberger stars as Belle, a young woman who is dissatisfied with life in a small provincial French town, and Darick Pead co-stars as the Beast, a prince who was placed under a spell because he could not love.

If the Beast can learn to love and be loved, the curse will end and he will be transformed to his former self, but time is running out. If the Beast does not learn his lesson before the last petal from his enchanted rose fell, he and his household are doomed forever. But who can love a Beast? All seems hopeless until fate brings Belle into his world. He is angry and despairing due to his long enchantment and tries to capture Belle’s love with fear, rather than kindness. Slowly through her courage and compassion, he begins to discover the secrets of his own heart and learns the true meaning of love.

Belle is imprisoned in the castle with this mysterious Beast and with the assistance of the castles enchanted staff,

a delightful and tender romance between these two unlikely friends occur and Belle soon learns the most important lesson of all – that beauty comes from within.

Rob Roth, the director has received a Tony Award nomination as Best Director for Disney’s Beauty and the Beast. This show has won many awards including the Oliver Award for Best Musical in London, and it is the seventh longest-running show in Broadway history.

Don’t miss out on this incredible production. Come and experience the romance and enchantment of Disney’s Beauty and the Beast with this dazzling live performance at Mount Baker Theatre.

Disney’s Beauty and the Beast March 6-7 7:00 p.m. $20-$75 Mt. Baker Theatre 104 North Commercial St., Bellingham mountbakertheatre.com

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Theater Lord of the Dance April 5, 8 p.m.

Described by the New York Post as “fascinating, rewarding and above all, entertaining,” and by the Los Angeles Times as “a showpiece extravaganza,” Lord of the Dance is a mesmerizing blend of traditional and modern Celtic music and dance.

The story is based upon mythical Irish folklore as Don Dorcha, Lord of Darkness, challenges the ethereal lord of light, the Lord of the Dance. Battle lines are drawn, passions ignite and a love story fueled by the dramatic leaps and turns of dancers’ bodies begins to build against a backdrop of Celtic rhythm. The action is played out over 21 scenes on a grand scale of precision dancing, dramatic music, colorful costumes and state-of-theart staging and lighting. Mount Baker Theatre, 104 N. Commercial St., Bellingham. 360.734.6080, mountbakertheatre.com Disney’s Beauty and the Beast May 6 & 7, 7 p.m.

Disney’s Beauty and the Beast, the smash hit Broadway musical, comes to Bellingham. Based on the Academy Award-winning film, this eye-popping spectacle has won the hearts of over 35 million people worldwide. The classic musical love story is filled with our favorite unforgettable characters, lavish sets and costumes and dazzling production numbers, including “Be Our Guest” and the beloved title song. The classic story of Belle, a young woman in a provincial town, is thrown face to face with the Beast, a prince trapped in an enchantress’ spell. If the Beast can learn to love and be loved, he will be transformed to his former self. If he does not learn his lesson before time runs out, he and his household will be doomed for all eternity. Experience the romance and enchantment of Disney’s Beauty and the Beast with this dazzling live performance at the Mount Baker Theatre. Mount Baker Theatre,

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104 N. Commercial St., Bellingham.

360.734.6080, mountbakertheatre.com Trails April 26 - May 19 Various performance times Enjoy a new musical, Trails, the story of two childhood friends, now in their 30s, who are about to drop everything to fulfill a promise and embark upon the journey of a lifetime: a 2,175-mile trek from Georgia to Maine along the Appalachian Trail.

But this particular path is going to test more than just their stamina. As the challenges of the trail become increasingly difficult, ghosts from the past haunt their steps, and the woman they both cherish brings back long-kept secrets. With captivating music full of humor and life, this new musical expedition tells a tale of personal strength and the rejuvenating spirit of adventure.

Village Theatre, 2710 Wetmore Ave., Everett. 425.257.8600, everett. villagetheatre.org Legally Blonde Now- April 27 Various performance dates & times Based on the hit movie starring Reese Witherspoon, Legally Blonde the musical is a fun-filled musical full of great characters and catchy songs. Sorority star Elle Woods doesn’t take “no” for an answer. So when her boyfriend dumps her for someone “serious,” Elle puts down the credit card, hits the books and sets out to go where no Delta Nu has gone before: Harvard Law. Along the way, Elle proves that being true to yourself never goes out of style.

Anacortes Community Theatre, 918 M Ave., Anacortes. 360.293.6829, acttheatre.com

Classical + Whatcom Symphony Orchestra presents Sharon Isbin April 14, 3 p.m.

After recent appearances at the White House and around the world, Sharon Isbin, the classical guitar’s leading lady, comes to Bellingham as

the Whatcom Sympathy Orchestra’s first-ever guitar soloist. Isbin will perform the mesmerizing Concierto de Aranjuez by Rodrigo. Program also includes Tchaikovsky’s heroic Symphony #5, and Bizet’s tuneful Carmen Suite #1. Mount Baker Theatre, 104 N. Commercial St., Bellingham.

360.734.6080, mountbakertheatre.com Celebrating in Song 2013 April 27, 7:30 p.m. & 28, 2 p.m. The Skagit Valley Chorale is thrilled to share Celebrating in Song 2013. The sections to be played are pieces by Mendelssohn and Wolfgang Amadeus Mozart. Don’t miss an eventful night of powerful music. McIntyre Hall, 2501 E. College Way, Mount Vernon.

30.416.7727, mcintyrehall.org

Concerts Three Dog Night June 7, 8 p.m.

Three Dog Night, a universally acclaimed band, is now celebrating their fourth decade. They boast some of the most astonishing statistics in popular music. Between 1969 and 1974, no other group achieved more top 10 hits, sold more records, or boasted more concertgoers than Three Dog Night. Their history includes 21 consecutive Top 40 hits, three #1 singles, and 12 straight gold records. Mount Baker Theatre, 104 N. Commercial St., Bellingham.

360.734.6080, mountbakertheatre.com

Dance Northwest Ballet Theater presents Cinderella June 1, 7 p.m. & 2, 2 p.m.

With a talented cast of over 80 dancers, this magnificent new production brings the timeless fairy tale to life in a swirl of sumptuous spectacle, Prokofiev’s majestic music and breathtaking choreography. Don’t miss the beauty of the dancers’ breathtaking physical ability and artistry. Mount Baker Theatre, 104 N. Commercial St., Bellingham.

360.734.6080, mountbakertheatre.com

Phrasing in Word and Dance April 5 & 6, 7:30 p.m.

April 7. 5 p.m.

Don’t miss the Firehouse Performing Arts Center’s annual show of original works, created in collaboration with Chuckanut Sandstone Writers Theatre, in celebration of National Poetry Month. Firehouse Performing Arts Center, 1314 Harris Ave., Bellingham. 260.734.2776, bhamrep.org PFC’S Ballet in Cinema Series: Giselle May 19, 11 a.m.

One of the greatest romantic ballads, Giselle is sensitively rendered in Peter Wright’s production from the Royal Ballet. One of ballet’s most demanding roles is danced

by Critics’ Circle National Dance Award-winner Marianela Nunez, with fellow winner Rupert Pennefather co-starring as Albrecht.

Pickford Film Center, 1318 Bay St., Bellingham. 360.647.1300, pickfordcinema.org

Visual Arts 12th Annual Recycled Art Show April 5-30 Allied Arts of Whatcom County and The RE Store bring the Annual Recycled Art Show back for a 12th year. This show will feature work from over 30 local artists, including professional artists and new or emerging artists. All works presented are made from 75 percent or more recycled materials. Both twodimensional items and sculptures will be shown. It is truly amazing what everyday items, that are usually tossed out, can become in the hands of an artist. 1200 Meador Ave., Bellingham, alliedarts.org RARE: Recycled Arts Resource Expo April 20-21 Don’t miss the second annual Recycled Arts Resource Expo. This event will be held in various venues in downtown Bellingham. There will be a variety of green art, science and design curiosities with a strong emphasis on educational workshops,

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speakers, entertainment, exhibits, performances and vendors. Attendees will be inspired to take home innovative ideas that recognize the value of using resources creatively and forging new avenues for reuse in other industries. 1200 Meador Ave., Bellingham, alliedarts.org

Museums

Photo by the Banff Centre

Jesse Cook April 11, 7:30 p.m.

Known for his intriguing mix of world music, Latin rhythms, and both funky and smooth jazz, Jesse Cook’s artistic success can be measured by the seven albums he’s released in 15 years. The guitarist’s wide range of musical tastes evolved from classical and jazz guitar studies at the Berklee College of Music in Boston to immersion in the oral traditions of Gypsy guitar, a rhythmic, flamenco-rumba approach heard in the “Gypsy barrios” of France. Cook’s blend of musical genres appeals to a wide spectrum of music fans. Cook continues to enthrall with his groundbreaking style and irresistible rhythms.

Mount Baker Theatre, 104 N. Commercial St., Bellingham.

360.734.6080, mountbakertheatre.com

Dawn of the Electrical Age (1600-1800) At the SPARK Museum of Electrical Invention the collection Dawn of the Electrical Age begins with one of the first modern applications of the Scientific Method by Sir William Gilbert in 1600. His revolutionary book, De Magnete, is here in the Museum. In addition, this gallery features rare artifacts from the study of static electricity, placed in the context of an authentically-recreated 18thcentury laboratory just like the ones Benjamin Franklin and other “natural philosophers” of the era might have used. Spark Museum of Electrical Invention, 1312 Bay St., Bellingham.

360.738.3886, sparkmuseum.org Bellingham Railway Museum: Centennial Exhibit The Bellingham Railway Museum is known for their Centennial Exhibit.

This exhibit, featuring historic photographs, artifacts, timetables and other items, takes visitors through the history of railroading in Whatcom and Skagit counties.

Beginning with the construction of the Bellingham Bay and British Columbia in 1883, the exhibit continues through the present day.

Topics include the Milwaukee Road and predecessors, The Great Northern and Northern Pacific, inter-urban and streetcar lines. The mueum will also introduce electronic exhibits, such as a railroad radio scanner so that visitors can listen in on actual railroad communication as it happens. The Bellingham Railway Museum, 1320 Commercial St., Bellingham.

360.393.7540, bellinghamrailwaymuseum.org

Family-Friendly Events MBT Education Program: Skippyjon Jones May 9, 10 a.m. & 12:15 p.m.

Bring your family to Skippyjon Jones, an enchanting musical about unleashing your powerful imagination and following your dreams. Skippyjon Jones is a little kitten with big ears and even bigger dreams. Sometimes he pretends to be a bird, sometimes he pretends to be a llama, and sometimes he pretends to be a whale, but anything besides Siamese cat. His Mama sends him to his room so that he can think about behaving like the cat he really is. Soon after he dons a mask, a cape and an accent, and transforms into Skippito Friskito, the greatest canine sword fighter in old Mexico. Mount Baker Theatre, 104 N. Commercial St., Bellingham.

360.734.6080, mountbakertheatre.com The Flying Karamazov Brothers May 17, 8 p.m.

Go and see this comedic event with your family. These aren’t your father’s wild-haired, juggling, flame-throwing, kilt and tutu wearing performers.

This troupe of master jugglers has performed with the Grateful Dead, appeared on Seinfeld, presented their very own production of Shakespeare’s The Comedy of Errors and gets their gadgets from the vaudeville enthusiasts at MIT. Each night the audience is invited to bring objects to the theatre for the Flying Karamazov Brothers to keep airborne in a challenge that ends with either a standing ovation or, per time-honored tradition, a pie in the face. Don’t miss these multifaceted new-vaudevillians at the apex of their ambidextrous and alliterative ability. Mount Baker Theatre, 104 N. Commercial St., Bellingham.

360.734.6080, mountbakertheatre. com Ski to Sea Junior Parade May 17, 6 p.m.

The Ski to Sea Jr. Parade, otherwise known, as “organized chaos” is a great community event that involves

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all ages. Invite your family and friends to get together to show community spirit. This year’s theme is Whatcom Blossoms. Cornwall and Kearny, Bellingham. 260.734.1330, jrskitosea.com

Special Events Raising Spirits April 19, 6 a.m.-9 p.m.

Save the date for the American Red Cross Mt. Baker Chapter’s Raising Spirits event. Come and experience a variety of wineries offering special tastings, appetizers and live music.

Each attendee will have the chance to win an instant wine cellar. Bellingham Cruise Terminal, 355 Harris Ave., Bellingham. 360.733.3290 bellinghamredcross.org MegaZapper Electrical Show The SPARK Museum of Electrical Invention is offering an awesome new MegaZapper Electrical Show every Saturday & Sunday at 2:30 p.m. There is $5 fee for all ages; children under the age of five are encouraged not to attend, as part of the show, though safe, can be suddenly very loud. This show features The MegaZapper, one of the largest Tesla coil “lightning machines” in the country, where, for a donation, adult visitors (18 years of age and older) can enter the lightning cage and get up close and personal with 4 million volts of loose electricity! Spark Museum of Electrical Invention, 1312 Bay St., Bellingham.

360.738.3886, sparkmuseum.org

audience members will have the chance to help recreate some of his most famous experiments, and along the way, Edison shares several secrets that students can utilize in their day-to-day lives including the value of hard work, mistakes, turning liabilities into assets as well as the value of enjoying one’s work. Mount Baker Theatre, 104 N. Commercial St., Bellingham.

360.734.6080, mountbakertheatre.com Blue Ocean Music Festival May 18, 10 a.m.- 10 p.m.

Go and dance at The Blue Ocean Music Festival. This event will focus on showcasing local Pacific Northwest bands. All proceeds will benefit the projects of non-profit marine conservation group, Blue Ocean Foundation, headquartered in Bellingham. This event will be a vibrant so don’t miss the chance to dance your funkiest. Some bands who will be present include Br’er Rabbit, Minor Plains, among others. O’Donnell’s Flea Market, 405 E. Champion St., Bellingham. blueoceanfoundation.blogspot.com

Li st i ngs

T H E TOWN

Skagit Valley Tulip Festival April 1-30 The Skagit Valley Tulip Festival has become a popular tourist destination for hundreds of thousands of people each year. Visitors from around the country and the world come to enjoy spring as millions of tulips bloom over hundreds of acres. This festival is an aesthetically pleasing demonstration of Skagit Valley’s scenery and agriculture. Additional special events take place continuously throughout the month as part of the celebration.

Downtown Mount Vernon is host to the Tulip Festival Street Fair. Art shows, wine tastings, barbeques and the Chili, Chowdah’ & Chocolate Cookoff also add to the festivities. tulipfestival.org

For all our top picks in Whatcom, Skagit, Snohomish and around the Puget Sound go to northsoundlife.com/onthetown

MVDA TULIP FESTIVAL STREET FAIR

MBT Education Program: Thomas Edison: Inventor, Lecturer & Prankster April 22-25, Various times For the first time ever, experience an education program show in the intimate Walton Theatre with a smaller audience, closer to the stage. The greatest inventor of all time, live and in-person as well as one of America’s most remarkable minds, Thomas Alva Edison engages students in this exciting, hand’son, motivational program. Some April/May 2013

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Seattle

Out of Town Vancouver, BC Vancouver Cherry Blossom Festival April 4-30, 9 a.m.-5 p.m.

Flashdance the Musical April 16-23 Based of the popular movie, the musical tells the unforgettable story of Alex, a working-class girl from Pittsburgh striving to make her dreams of becoming a professional dancer a reality. Paramount Theater, 911 Pine St., Seattle. 206.902.5500, stgpresents.org/ paramount The New York Fashion Academy’s 9th Annual Runway Fashion Show April 13, 7 & 9 p.m.

Join New York Fashion Academy in an evening of fun at the award-winning ninth annual student produced runway fashion show. This show will feature the premier collections of these 10 designers: Cory Ellen Boberg, Rachel Farquharson, Melody Hirsch, Marcella Kelly, Joe Madsen, Tom Ordonio, Marisa Rockett, Janis Sanders, Jen Tominaga and Erin Weathers.

The Academy, established in 1979, is the Pacific Northwest’s only locally-owned-and-operated, independent school of fashion design. The New York Fashion Academy, 5201 Ballard Ave. Northwest, seattle. 206.352.2636, newyorkfashionacademy.com

As the quintessential symbol of spring, the cherry tree inspires new poetry, art, music, film and design.

Through a wide array of diverse programs from Cherry Jam Downtown, Haiku Invitational, Bike the Blossoms, Japan Fair, BC Blossom Watch Photo Contest, Cherry Scouts Program, Tree Talks & Walks and the Cherry Blossom Viewing Map, the festival captures the exuberance of the blossoming with cultural programming for the whole community to enjoy.

Inspired by the age old Sakura festivals of Japan, the festival uplifts spirits in the city, while the ephemeral nature of the blossoms remind us all to take time now to celebrate life. VanDusen Botanical Garden, 5251 Oak St., Vancouver, BC. 604.257.8120, vcbf.ca

Seattle Tilths May Edible Plant Sale May 4, 9 a.m. – 3 p.m.

At Seattle Tilth’s May Edible Plant Sale you’ll find over 50,000 locally and organically or sustainably grown vegetable, herb and edible flower plant starts carefully selected to thrive in our Pacific Northwest climate.

Discover a dazzling array of rare, heirloom and favorite varieties. All of the proceeds support Seattle Tilth’s food, farm and garden education programs throughout Seattle and King County, helping people grow and eat more fresh, nutritious food while supporting a healthy environment. Meridian Park, 4649 Sunnyside Ave. North, Seattle. 206.633.0451, seattletilth.org

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Vancouver Craft Beer Week May 31- June 8 Go and enjoy a beer at Vancouver Craft Beer week.

This year they are featuring more breweries and special guests from the brewing industry, both local and abroad. Don’t miss out on some tasty beer.

1441 Cartwright St., Vancouver BC. 604.618. 1963, vancouvercraftbeerweek.com

The Sce ne

T H E TOWN

Photo by Alissa French

Photo by Alissa French

Photo by Phil Rose

Photo by Phil Rose

Photo by Alissa French

Photo by Phil Rose

Photo by Phil Rose

Photo by Phil Rose

Pickford Film Center’s 2013 Oscar Party on Feb. 24, 2013 Photo by Alissa French

Photo by Alissa French April/May 2013

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N OT ES F i nal Wo rd

Mom, My Name Is Ken [Ken puts his inheritance at risk.]

By Ken Karlberg

I

am in the sweet spot of life. I am part of the sandwich generation. You know, the “generation” that is unfairly “trapped” between taking care of our kids, grandkids and parents simultaneously. Why do I find that funny? Only my generation, the “me” generation, could twist life this way. But that’s a topic for another time. Don’t our parents realize they were supposed to pass on sooner? Waiter – I ordered an openfaced sandwich. Get it right next time, please!

Unlike others, perhaps, I actually embrace this moment. Yes, finally. It’s payback time. As a father and a son – with a warped, irreverent sense of humor – I am not to be trifled with. Fishy crackers between the car seats, footprints on the dashboard, finger prints on the inside of the car window – sound familiar, kids? Placing me on restriction for taking a dead skunk on the school bus – mom and dad, do you remember when? I thought so. By the way, did I say that I have a plan? It’s evil.

Here’s a glimpse of your futures.

Of course, it isn’t as though I don’t love my family.

In fact, I owe most everything positive in my life to my parents, and what I don’t owe to them, I owe to my daughters, who are my pride and joy. But let’s be honest.

What parents haven’t fleetingly thought to themselves (with a headshake and smile) “was the sex worth it?” as they were making out yet another college tuition check?

I confess. My hand is up. Katie, Jessie, if you don’t get the joke, you will in about 20 years. If you don’t want the joke to be on you, say “not tonight, dear.” And mom, I just know there’s an ironic “senior moment” parallel on my horizon. No doubt there will be moments in the not-too-distant future when, after hearing you call me by one of your brother’s names yet again, I will think to myself, “Was yours and dad’s sex worth it?” Okay, that’s twice. Why do I find that funny?

Because I am a bad father and bad son, that’s why.

Here’s my “sandwich” plan.

Fast forward to Christmas 2025, at one of my newlywedded daughter’s 1,200-square-foot apartments; all sorts of presents in odd sizes are underneath the tree.

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The grandkids are excited, the great-grandparents are excited, and I have a devilish grin that can’t be wiped from my face even if my mom spit on her fingers and scrubbed like she did over 50 years ago. It is too late.

You’ve been had. The nightmare begins.

The first present, a set of drums; the second, a French horn; the third, well, I can’t give away all of my “big band” secrets. Practice, practice, practice. Carnegie Hall, here they come. Oh, and the package with a year’s supply of batteries? Those go with presents Nos. 5-8.

Enjoy. Great-grandparents - check out present No. 9.

I knitted pairs of oversized slippers and undersized scarves for you to wear out in public. That is if I let you out in public. You’ve been bad; you are on restriction for two more weeks. Hand over your driver’s licenses. Why? Because I said so. Sound familiar? It should.

Of course, a Christmas drive to see the holiday lights is always a nice break from indoor family festivities.

Let’s all pile into my daughter’s minivan. My gosh, doesn’t the minivan look good after being detailed for $400? Perfect. Here come my grandkids, Thing One and Thing Two, to the rescue. Don’t forget the fish crackers, gummy bears and presents Nos. 5-8, which make great conversation starters. Grandkids, feel free to wedge a fresh supply of crackers and bears wherever you wish.

Your mom majored in archeology – she will appreciate the layering in future backseat digs. Great-grandparents, there’s a bottle of emergency Advil in the glove box.

It’s empty. Sorry. I took the last two as we got into the minivan. If you tie the knitted scarves tightly enough, the restriction of blood flow to your brain will provide temporary pain relief. In about two hours, however, I guarantee you will be saying, “the sex wasn’t worth it for at least one of my three kids?” That’s my goal. Fun, fun, fun.

And this is just Christmas. I love family holidays, all of them – and I have until 2025 to use my imagination.

Scary, huh? As Elmer Fudd would say, “Be wary, wary afraid.”

Inspiring Style For Puget Sound Brides

Bridal Beauty

Real Weddings

Barrister Winery

Seasonal Flowers

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Table Contents of

Features A Vision in White

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Pin-spiration

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Bridal Beauty Basics

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Real Weddings

Emily & Matt

110

Uraina & David

114

Eli & Mark

118

Katey & Chris

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Winery Spotlight

126

Personalizing the Details

128

Seasonal Picks

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Wedding Covers and Table of Contents Photos by Courtney Bowlden, Jo and Bobby’s Mt. Vernon Wedding

SEPTEMBER, JANUARY & MARCH

Dates online at BRIDESCLUB.COM

Her Special Day Preview the area’s finest vendors for Dresses, Flowers, Photography, Music, Limo Service and Much More...

ADMISSION $5.00 FASHION SHOW DRAWINGS

A VISION IN WHITE Vintage Winter Wedding Inspiration Delicate lace details, a romantic white bouquet, glittering gold snow boots and makeup and hair inspired by early 1900s elegance made for a classic winter wedding set in the snowy evergreens of Mt. Baker. This styled shoot is the result of a collaboration by Courtney Bowlden Photography and makeup artist and hair stylist Kendra Hittinger.

Model Tuesday Hanson looks striking in a vintage gown from Bellingham-based Gown and Glove. A hair clip made by local designer Jennifer Leigh complements her loose curls and vintage up-do. Kendra selected a smoky eye in shades of gold, which worked to stunning effect.

We love the natural elements, dreamy styling and soft, muted tones of this shoot.

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CherWear

Professional Makeup Artistry

Professionally Certified Makeup Artist offering mobile services and free airbrushing Your number one choice for bridal and special event makeup and styling in the North Puget Sound

Photo by Kila Colon of Seattle

www.CherWear.com 360.682.5922

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Pin-spiration

By Sarah Brand

C

ongratulations on your upcoming nuptials! You set a date, negotiated a budget, and started your online search for everything from monogrammed cocktail napkins to the best ways to write custom vows to the perfect dress for your figure. Welcome to the wonderful chaos that is planning a wedding in 2013!

The field of wedding websites, blogs and online retailers is vast, and everyone has an opinion or a suggestion. Your mind is swimming with a million small details – all of which are amazing ideas that would make fabulous additions to your big day. What could possibly go wrong?

Well, it can be challenging to balance work, life and wedding planning when there is so much information to take in and process. Wading through thousands of images of inspiration online, hearing advice from your well-meaning friends and family, trying to stay within your budget and making it all come together on schedule is hard work.

You need a strategy to organize the details. Here are a few resources to help you find ideas that inspire you, then keep track of them and share them with those that matter to you and your big day.

There is, of course, the mama of all wedding sites, TheKnot.com. You can spend hours in its chat rooms, read reviews of major vendors and look at thousands of dresses and bouquets, all on one mega site. This is a fabulous resource, but many of today’s brides crave something a bit more unique, a bit more “me.” Brides aiming to keep things local will also need to look elsewhere as many smaller, specialty vendors and purveyors do not advertise on The

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Katie & Rod by Stacy Jacobsen Photography Floral Arrangement by Melanie Benson

Knot. Fortunately, there are great alternatives.

As a professional event planner, here are few of my favorite inspirational websites: Style Me Pretty: An amazing blog with gorgeous photos of real weddings, you’ll love their specialty guides for destination and eco-green weddings. stylemepretty.com Ruffled: This site offers DIY tutorials for easy and realistic projects, template downloads for some of their most popular projects and a section where you can “recycle” your wedding purchases for others to use once your day is over or find great deals on items from other brides. ruffledblog.com Lover.ly: Similar to Pinterest. com, but more than just a way to search and save inspirational images, Lover.ly connects you directly with vendors who can provide many of the items you view. You’ll love the search by color feature. lover.ly Equally Wed: This site features real weddings and ideas for samesex weddings. It’s a great resource

for those looking for “gay friendly” vendors and unique finishing touches. equallywed.com Etsy: The perfect place to find personal gifts for your bridal party, an artist to design custom invitations, even handmade wedding gowns, this site has done an amazing job of connecting small craftsmen and artists with customers. etsy.com Now, how do you keep all of these sites straight and share them in a manageable way with all those you love? One way to organize your wedding inspiration is through Pinterest.com, the hugely popular website that allows you to pin images from links that you like and share them with your followers. If you’re shopping online and see a pair of heels that would be perfect for your rehearsal dinner, pin them. If you’re looking at a blog and see a boutonniere that your groom would love, pin it.

You can create one large “wedding board” with every idea you come across, or you can make sub-boards that allow you to develop your options and make selections. This is a great way to share with out-of-town bridesmaids, your planner or anyone who might have an opinion on your big day and how to make it the most beautiful event of your life. You can even make secret boards to share with select individuals, like your fiancé.

Once you’ve gathered your inspiration, rely on your event planner. Professional wedding planners spend a lot of time on wedding websites. They see these details put to the test in real life events, they know where the best vendors are and ways to work discounts and they are a great resource for taking your inspiration and making it a reality.

It’s easy to get swept up in comparing your wedding plans to the photos you see featured online. Above all, remember that the most important thing is to plan a wedding that is a celebration of your love for one another. That’s something that will truly inspire others, regardless of whether your favorite blog decides to feature your wedding photos.

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Bridal Beauty Basics

By Lisa Nelson

Lara & Jeff by Ryan Duclos Photography

After months of anticipation, your wedding day is finally just weeks away. Like every bride, you want to look absolutely stunning on your wedding day. You’ve spent hours planning the details of the ceremony and reception. Now it’s time to devote your attention to pampering yourself, so you can achieve your ideal wedding day look. Like everything else wedding-related, bridal beauty comes down to precision planning and preparation.

Here are a few general guidelines to help you feel like the most gorgeous version of yourself on your wedding day. Our guide starts at several weeks before your event and even includes strategies you can use on the big day. We’ll help you avoid any lastminute beauty mishaps and meltdowns!

3

WEEKS

Get a trim. Ask your stylist for a light dusting of your ends to keep damaged ends under control. The key here is to resist experimenting with a new cut. A drastic haircut right before your wedding is a meltdown waiting to happen!

Touch up highlights and color.

Again, avoid anything drastic. Just

ask for a touch-up of your current color to keep hair looking fresh and healthy.

Practice your wedding hairstyle.

Make an appointment, bring in a few hairstyle pictures for inspiration and your veil, and try out several styles until you fall in love with one. Make sure to confirm your wedding day appointment before you leave.

2

WEEKS

Get a professional facial.

Scheduling a facial two weeks in advance should leave plenty of time for your skin to heal if you have a post-facial breakout. Make sure to purchase a few products to use at home, and maintain your skin care routine. Smooth skin ensures the best makeup application on your big day.

Try a spray tan. If you are thinking of tanning, we suggest a spray-on tan rather than a tanning bed. In addition to health concerns, tanning beds can cause dry, flaky skin or even a slight burn – not a good look for your wedding day!

Practice your makeup application.

Whether you are doing your own makeup, or are having it done, choosing the colors and style in advance is critical. When choosing your foundation color, make sure that you are the same color today as you will be on your wedding day, especially if you are tanning.

Choose a long-wear lip color or stain, waterproof mascara, a great primer and a matte finishing powder. It is helpful to have a pack of blotting

papers handy to reduce shine throughout the day. A shine-free, matte look is best for photos.

3

DAYS

De-Fuzz! Shape your brows, wax your lip, and get a bikini wax or a Brazilian. Remove all unwanted hair for a fuzz-free wedding day!

Exfoliate & hydrate. Use an at-home gentle facial scrub and a hydrating mask to smooth and plump your skin, which will prolong the benefits of your recent facial.

Whiten your teeth. Throw on a set of whitening strips to brighten your beautiful smile. Use advanced two-hour whitening strips for instant results.

1

DAY

Get a mani & pedi. A beautiful manicure and pedicure will complete your look, whether you choose a splash of color or a classic French polish.

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Eli & Mark by Clinton James Photography

it’s a little dirty. Moisturize head to toe for soft, smooth skin. Don’t forget a light spritz of your signature fragrance.

9:30 a.m. ARRIVE FOR YOUR HAIR APPOINTMENT. The general rule is “hair before makeup,” because hair holds up longer. Make sure to wear a shirt that buttons up the front so you can easily remove it without damaging your hairstyle.

11:30 a.m. EAT! Have another small meal, even if it’s just a snack.

Also, continue to hydrate. It’s probably a good time to brush your teeth, too.

11:45 a.m. DO YOUR MAKEUP, or have it done. Apply a face primer, foundation, powder, cheek color, brow color, lid primer, eye shadow, eyeliner, mascara, lip color, lip liner and lip gloss. Keep all items in a small makeup bag for touchups throughout the afternoon and evening. And don’t forget those blotting papers!

A Sample Wedding Day Timeline Here’s how to make it to your 2:00 p.m. ceremony on time, feeling good and looking fabulous.

8:00 a.m. WAKE UP SUNSHINE, you’re getting married today!

for energy, and hydrate, hydrate, hydrate!

8:30 a.m. EAT! Since you might not have as much time as you’d like to eat during the day, grab a light breakfast

8:45 a.m. SHOWER AND SHAVE. Wash everything except for your hair, because it will hold a style better if

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12:45 p.m. ARRIVE AT THE CEREMONY LOCATION. Step into your wedding dress just in time for photos. Many photographers prefer to take shots of the bride, groom and wedding party prior to the wedding ceremony.

1:45 p.m. IT’S TIME FOR LASTMINUTE hair and makeup touchups. Look in the mirror, collect your thoughts and aim to be fully present in this moment.

2:00 p.m. YOU’RE READY for your bridal beauty debut. In just a few moments you’ll walk down the aisle and say, “I do!”

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photos by Taylor Swedberg

Celebrate in style at the Whatcom Museum.

Bridal Bouquets Wedding Ceremony Flowers Floral Cake Decorations Centerpieces

Contact Brooksana Raney for details, braney@cob.org/360.778.8933. www.whatcommuseum.org

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Real

WEDDINGS Brilliant colors, handcrafted details, local ingredients and stunning displays of individual style are hallmarks of four real Pacific Northwest summer weddings.

Eli & Mark by Clinton James Photography

Emily & Matt

8.25.12

By Kaity Teer, Photos by Duclos Studios II Photography

Friends ever since they attended Bellingham High School together, Emily and Matt started dating as students at Western Washington University. Matt proposed to Emily in the fall of 2008. Their five-year engagement commenced as they traveled to South Korea after graduation to teach English, followed by two years in the United Arab Emirates.

They continued traveling and visited six continents in five years, including the countries of Tanzania, Vietnam, Costa Rica, Australia and the Phillipines.

When they decided to return to Bellingham and get married, they booked their venue and had a year to plan while abroad. They knew they wanted to invite friends from around the world to their wedding, and sought to introduce them to what they loved about the Pacific Northwest. To better accommodate their international guests, they planned their wedding to feel like summer camp for grown-ups. They rented all the cabins and campsites at Silver Lake Park Campground and encouraged their guests to celebrate with them for an entire weekend.

“Our ceremony was really special,” said Emily, “We held it out in a quiet, peaceful field with views of the mountains.

Eight of the kids I used to babysit played the kazoos in front of me as I walked down the aisle. Our officiant read

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really beautiful words. Matthew’s family sang. It was just an intimate, sweet moment.”

In lieu of a traditional receiving line, Emily and Matt opted to tend the bar for an hour to greet and serve their guests. Local vendors like Avenue Bread, Liam Elio Pizza, Old World Deli, Joe’s Garden and Mallards Ice Cream provided food. Guests ate pizza and pie off of mismatched vintage plates. Emily’s and Matt’s mothers collected over 300 vintage plates from thrift stores and garage sales in the months preceding the wedding.

Emily and Matt returned from overseas just weeks before the event. They collected gallons of saltwater from Bellingham Bay and boiled it down to make homemade sea salt as favors for their guests.

Emily recalls treasured moments from throughout the weekend. “We sang songs around the campfire. We had a camp talent show and even hosted a pancake breakfast in the morning,” she said.

Happy to be back in the Pacific Northwest, the couple honeymooned nearby at Doe Bay Resort on Orcas Island.

Matt is a physical education teacher at Lynden High School. He also coaches volleyball, soccer and track at Whatcom Middle School. Emily works with the Whatcom Council on Aging. They make their home in Bellingham.

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D e ta i l s

D RES S Monique Lhuillier V EN U E Wandering Waters Farm C A T ERI N G Liam Elio Pizza, Old World Deli, Joe’s Garden and Mallards Ice Cream

M U S I C Robert Blake and the Wide Hide and Handsome Band

LO D G I N G Silver Lake Park Campground H A I R a n d M A K EU P Susan McIntee, Molly Lange PH OT O G RA PH ER Ryan Duclos, Duclos Studios II

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Lakeway Inn & Wedding Center

From Down Home to White Glove Grand weddings or intimate, the choice is yours.

With a host of flexible seating options up to 500 guests, our full service event center designs your most memorable moments. We say “we do” as you say your “I do’s.”

Distinctive food and drink paired to meet your taste and budget – exquisitely prepared and graciously served.

Poppe’s 360, home to Bellingham’s only yearround covered patio, and Oboe Restaurant will host all your joyful gatherings, from bachelor(ette) parties to your rehearsal dinner or a delightful wedding brunch.

Take a moment to rest and refresh in our elegant guest suites - with preferred rates. We extend package pricing with our local wedding partners such as entertainment, floral, officiants, transportation, and planners.

Specializing in off-site planning and catering, call today for pricing.

Contact

Catering Sales Manager: Tina Gisvold tina@bellingham-hotel.com 360.392.6530

Follow Bellingham Weddings at the Lakeway on Facebook April/May 2013 113 714 Lakeway Drive • Bellingham • 360.671.1011 • thelakewayinn.com

7.21.12

U ra i n a & D a v i d

By Kaity Teer, Photos by Clinton James Photography

Uraina and Dave’s story starts on the East Coast, where they met 15 years ago during university. A mutual friend introduced them at a coffee shop in Tallahassee, Fla. They remained in touch over the years and reconnected in 2005 when Uraina moved to Seattle. A lifelong dancer, Uraina teaches pilates at Pacific Northwest Ballet’s PNBConditioning. Dave, who moved to Seattle in 2001, owns Mysty Mountain Properties, a company that manages vacation rentals in the Cascades.

Since so many friends and family members from the East Coast needed to travel for their wedding, they decided to plan a close-to-home, destination wedding on Whidbey Island. Dave explains, “We chose Whidbey Island because of its perfect mix of natural beauty and quaint, art-filled towns. We love the outdoors – hiking, walking, taking photos. From farm tours to wine tastings, there was something for everyone.”

They selected Freeland Hall, located at the head of Holmes Harbor, as their venue. Built in 1913, its high ceilings, wood floors, stage and deck made it the perfect blank slate for a DIY wedding.

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Though the weather forecast called for rain, the skies cleared on Saturday in time for their outoor ceremony.

Following the reception, guests enjoyed cocktails on the hall’s deck. Their reception started on a high note with a performance by a New Orleans style jazz band, Tubaluba.

A local caterer, Serendipity, created a menu based on local and organic ingredients and served the food family style.

Uraina and Dave’s style was on display in the stunning, custom handmade details, many of which featured their initials. As a key element of their reception décor, Dave built a vintage light installation of their initials. As a way to honor their families, they hung their parents’ and grandparents’ wedding photos framed in Craftsman-style window frames next to the light fixture. For favors, they passed out coffee beans in bags customized with their initials. For seating at their reception, they came up with clever combinations of words beginning with their initials for table names like ultimate duo and undeniably dapper.

Equally involved in planning and creating the details of their special day, they describe their wedding as a team effort, proving that they are indeed, the ultimate duo.

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D e ta i l s

D RES S Mori Lee by Madeline Gardner C A K E JW Desserts C A T ERI N G Serendipity F LO RI ST Floret LO C A T I O N Freeland Hall, Whidbey Island H A I R a n d M A K EU P Cara Aeschliman PH OT O G RA PH ER Clinton James Photography

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April/May 2013

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Eli & Mark

7.22.12

By Kaity Teer, Photos by Clinton James Photography

Eli and Mark Miller were married on July 22, 2012 – exactly one year after their first date initiated a whirlwind long-distance romance. This jet-setting couple decided to make their home in Bellingham, and they planned a quintessential Bellingham wedding to celebrate.

Eli, now the human resources manager for The Markets, grew up in Prague and has moved 17 times. For Mark, a commercial pilot and substitute bus driver, Bellingham is his 30th residence. He moved here in 2008, and the lifestyle and natural beauty of the Pacific Northwest convinced him to stop moving.

Eli and Mark, who share a passion for outdoor sports, met when they competed on a Ski to Sea team. Eli moved to Reno for her career, but her heart remained in Bellingham. One day, she called Mark from Reno and left a three-minute voicemail. Mark flew south for their first date, a motorcycle trip around Lake Tahoe. Separated by 1,000 miles, the two commuted by planes, trains and buses for five months in order to spend time together.

Their many travels, combined with Mark’s career, made transportation the perfect theme for their wedding. They selected a private hangar at the Bellingham International Airport for their ceremony location. Undeterred by the logistics of hosting a wedding in a secure part of an airport, Mark coordinated with the airport, TSA and municipal

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boards to gain approval and security clearance for their guests. He even got certified as an official airport driver in order to escort guests from the terminal to the hangar.

As they planned, Eli searched for the right dress in over 40 shops in six countries. She finally found “the one,” a one-of-a-kind, backless gown with a basket-weave bodice and flowing, ethereal layers by Gabrielle Bayona of Ellebay Boutique in British Columbia.

On their wedding day, Mark picked up Eli where she got ready at the Chrysalis Hotel in a yellow school bus.

He also transported their guests from the terminal to the hangar in the school bus. Eli made a dramatic entrance to the ceremony in a red, vintage Porsche. A WWII war bird completed their ceremony décor.

They held their reception at the Bellingham Cruise Terminal’s Dome Room. On a whim, Mark decided to flip Eli during their first dance. The pair executed the move with style and grace. A brilliant sunset and rainbow provided a breathtaking backdrop for photos at the end of the evening.

After all their international travels, the pair opted for a honeymoon in the Cascade Mountains. Mark flew them to Stehekin, where they camped under the wing of a plane, biked, swam and enjoyed the simple pleasures of being together in the presence of abundant natural beauty.

D e ta i l s

D RES S Gabrielle Bayona, Ellebay Bridal Boutique C A K E Pure Bliss Desserts and Katie’s Cupcakes C A T ERI N G Market Street Catering F LO RI ST A New Leaf Flower Shoppe LO C A T I O N Bellingham International Airport, Bellingham Cruise Terminal - The Dome Room

C ERE M O N Y D ES I G N ER Sarah Krainin PH OT O G RA PH ER Clinton James Photography

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9.15.12

K a te y & C h r i s

By Kaity Teer, Photos by Stacey Jacobsen

College sweethearts Katey and Chris Nicolai met during their freshmen year at the University of Washington, and they’ve been together ever since, eight years in all. Katey is a graduate student studying in Seattle Pacific University’s clinical psychology program. Chris is a biotech researcher.

“He proposed in Central Park, while we were on vacation in New York,” Katey said, “And it was perfect.”

The couple wed during an outdoor ceremony at Farm Kitchen in Poulsbo, followed by a tent reception. A venue their wedding planner suggested, Farm Kitchen is an organic farm offering couples a rustic venue that, with its wildflower gardens, pastures and cottages, feels far-removed from the city. They wanted their wedding to feel like a family barbecue complete with an onlocation smoker, so they asked Spady’s BBQ to cater their reception.

“Everyone is still talking about the food,” said Katey, who was touched that chef and caterer Todd Spadafore prepared a late night meal for them and sent it ahead to their hotel after the reception.

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“Chris isn’t a sweets person, so we asked our caterer to pick a delicious, seasonal dessert and surprise us.” To everyone’s delight, the result was berry shortcake with homemade whipped cream.

The pair also surprised each other with personal, handwritten vows during their ceremony. In order to keep them simple and from the heart, they both agreed to write their vows the day of their wedding. Katey remembers the heartfelt moments of writing her vows and hearing Chris recite his during the ceremony. “That was a really wonderful moment. I remember it very vividly,” she said.

Katey and her bridesmaids spent hours creating the DIY elements of the wedding. The pennants arching across the reception tent comprise thousands of paper triangles.

Katey said, “We cut all of those triangles by hand from scrapbook paper, and strung them on each pennant. It took days. We just watched movies and drank wine and made a banner until we ran out of paper.”

Katey and Chris honeymooned in Hawaii before returning to Seattle.

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D e ta i l s

D RES S I Do Bridal EV EN T PL A N N I N G Savor the Day C A T ERI N G Spady’s BBQ F LO RI ST The Flower Lady LO C A T I O N Farm Kitchen, Poulsbo C U ST OM C RA F T B EER Diamond Knot Brewery PH OT O G RA PH ER Love Study by Stacy Jacobsen

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Winery Spotlight: Barrister Winery

By Zacchoreli Frescobaldi-Grimaldi

Washington is home to 13 wine regions, most of which are located in Eastern Washington. These growing regions offer stunning, geographically diverse settings for wedding venues. Couples may choose to celebrate their nuptials at wineries located across the state, whether in the highplains plateaus, arid deserts, forested highlands, rolling wheat fields, coastal rainforests or urban downtowns.

Barrister Winery in downtown Spokane is a jewel among Washington’s many winery venues. The red, three-story brick building is situated in the middle of a city block, well away from busy city streets. The winery’s location in the Davenport Arts District makes it a popular venue for art exhibits, with original works decorating the winery’s walls.

Originally built by Burlington Northern Railroad in 1906, it was leased to an auto dealership for over 90 years. Barrister winemakers and co-owners, Greg Lipsker and Michael White, bought the building and in 2001 began wine production in earnest. Sensitive to the historic nature of their building, Lipsker and White were careful to preserve as much of its original fixtures as possible during renovations. A wall in the tasting room incorporates a 100-year-old fire door from the building’s second floor, while the distinct, one-foot-thick basalt foundation walls have been cleaned to emphasize their architectural character.

Opportunities for stunning photos Barrister Winery’s property extends to within six inches of an elevated train track on the north side of the building. For train aficionados this structure makes a perfect background for wedding photographs, though the entire property is a stage for visually stunning photography.

Spring and summer weddings work particularly well in the winery’s enclosed courtyard. This intimate outdoor space, which can be decorated to a couple’s specific requests, can easily accommodate 120 seated ceremony guests or serve as an outdoor dining area for about 100 guests.

Indoors, the spacious tasting room provides seating for 250, a dance floor and space for a DJ or live band. The subterranean barrel room, which extends the full length and width of the building, is accessible by either a vintage warehouse elevator or an incurvate stairway with a bannister made of wine barrel staves. The barrel room is a choice location to host small dinners or an hors d’oeuvres party. It is also the perfect background for intimate wedding photographs or a videotape of pre-wedding bridal party shenanigans.

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Photos courtesy of Beacon Hill Events and Catering

events director Lindsey Murphy meets with couples months in advance to plan menus, lay out décor schemes and choreograph the ceremony. Whether couples are marrying in their home state or traveling to Barrister from across the country, Murphy offers her expertise to coordinate florists, wedding cake orders and deliveries, and collaborates with Danielle Norman at Northern Quest Resort and Casino to arrange accommodations, transportation, spa services and entertainment for the wedding party and guests alike.

Make it a destination wedding with Northern Quest Resort and Casino

Beacon Hill Events and Catering at Barrister Winery In October 2012, Barrister Winery hosted its first “Brides Night Out,” an event that offered couples the opportunity to meet wedding planners, caterers and florists, and even try on wedding gowns. Since 2009 the winery has used Beacon Hill Events and Catering exclusively for all events. Beacon Hill Events and Catering is a full-service caterer, which means that its staff sets up, serves and cleans up after the event. Beacon Hill

Sixty percent of the couples who marry at Barrister Winery choose the location as a destination wedding.

A destination wedding is, naturally, fraught with transportation and accommodation issues. The collaboration between Barrister Winery and Northern Quest Resort and Casino (NQRC) helps to resolve these logistical problems.

Located just two miles from Spokane International Airport, NQRC provides chauffer services to and from the airport. Once checked into one of NQRC’s spacious and impeccably decorated suites, guests may recover from their long journey at La Rive Spa. This full-service spa provides just about any service a guest would wish for. Wedding parties may make reservations for full spa services in preparation for the big celebration.

NQRC Wedding and Special Events/Conference Coordinator Danielle Norman works closely with both Sharon Lipsker and Murphy to organize transportation to and from Barrister Winery for the wedding party and guests. In addition, Norman and her team assure guests staying at the resort enjoy a variety of activities the property has to offer. Obviously, the casino is a major attraction, though musical and comedy performances at The Encore Pavilion are another guest favorite.

Northern Quest Resort and Casino has 14 excellent restaurants that more than satisfy any dietary need.

Masselow’s is a personal favorite that provides a top-ofthe-line dining experience. Under the direction of Executive Chef Robert Rogers, Masselow’s is the region’s singular Four Diamond restaurant. Rogers, a Spokane native and culinarian with nearly 40 years of experience, is committed to excellence. Chef Rogers sources local ingredients that influence his contemporary Northwest menu.

Reflecting on Barrister Winery’s popularity as an event venue, Murphy said, “Barrister Winery is uniquely Spokane, a one-of-a-kind venue in a historic urban setting.” Barrister Winery in collaboration with Northern Quest Resort and Casino and Beacon Hill Events and Catering has created an ideal urban winery wedding venue. Learn more about Barrister weddings at beaconhillevents.com

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Finding the two of you in your celebration!

By Tally Rabatin

The very best wedding receptions reflect a couple’s personalities from start to finish. Remember, your reception is a party to celebrate your love for one another. Pack your celebration with memorable details that are meaningful to you both!

After you have established your budget for your wedding reception, make a special “date time” with your fiancé and discuss the details. Ask yourselves questions about your personal styles, favorite ways to spend time together, and hobbies and interests.

Not only will the answers to these questions provide ideas for your party planning, but they also will create opportunities for the two of you to get on the same page about expectations for the reception.

Start personalizing the details by focusing on getting the big Fs right – food, favors and fun. Focus your time, energy and budget on these items when planning your reception. These areas provide ample opportunities for you to infuse your details with personality, resulting in a reception as unique as the two of you!

Food

Jini and Mike by Stephanie Stremler Photography

The menu for your celebration is the easiest way to establish a theme for your event. Welcome guests with a signature cocktail or beverage inspired by each of you. Consider not only your own favorite beverage but also iconic or local libations. Not everyone can have a glass of Boundary Bay Blonde at home!

Consider comfort foods or classic family recipes from your childhood and use these inspirations to plan your menu.

Don’t be afraid to have fun with it!

Smoked Salmon Mac & Cheese would be perfect for a Midwest meets Northwest couple. Trust me, you are not the only one who loves comfort foods. Allow the menu to be a fusion of your tastes from start to finish. Work with your caterer or planner. They’ll know how to make your inspiration translate well for guests.

Favors

Jo and Bobby by Courtney Bowlden Photography

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The best way to send your guests off is with a goodie bag or party favor! Favors are your guests’ last impression of your event, and they should be a token of your gratitude for attendance. Consider the time of your event as well as the theme, and make sure that your favors are appropriate. Favors can be anything you want, so it is the easiest detail to personalize. Some couples even choose

to donate to a special charity in lieu of a token favor for guests. Whatever you decide, take the time to explain to your guests the meaning behind it by adding a note along for explanation. Sending your guests away with a heartfelt treat is the perfect way to end your celebration.

Katie and Rod

by Love Study Photography

Jo and Bobby by Courtney Bowlden Photography

Fun This is the wow-factor of your event, the part of your reception that will keep everyone talking for years after your wedding. Introduce your guests to how the two of you like to spend time with another and have fun together. Consider your hobbies or favorite date nights, which can inspire reception details from the live entertainment to the dĂŠcor. Do you love going out to a local improv show? Invite the team to host a show at your wedding that will keep your guests laughing all night. You can also use dĂŠcor to add an element of fun to your event.

The interior design of an event creates ambiance that can provide the backdrop for any stage or setting. Do you love jazz music? Create a jazz bar vibe for your reception, and enjoy tunes and dancing with your guests all evening.

By personalizing the food, favors and fun of your reception, you will be reminded of your love for one another throughout your event. It will make your day one that both you and your guests will be sure to remember!

For more information about party and event planning by Totally Unique Designs, please visit: www.

ChicLivingbyToU.com

Uraina and Dave by Clinton James Photography

Uraina and Dave by Clinton James Photography

Questions to Consider What is your favorite place to have a date night?

What is your signature drink?

Do you root for any sports teams, or play a sport together?

What are your shared hobbies or interests?

What are your comfort foods?

If you could have a favorite dessert, what would you chose?

Where do you give your time and charitable donations?

What is your all-time favorite book or movie?

What is your new monogram?

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Seasonal Picks Though many beautiful blooms are available year-round, Colleen Elkins, owner of Bellingham-based Botanikal, recommends considering in-season flowers to maximize your wow-factor and budget.

Arahka by Fleming Photography

SPRING Spring’s flowers are bright and

Tulips Ranunculus

fragrant; always a welcome

Snowball Viburnum

sign that warmer weather is

Hyacinths

on its way.

Anemone

Erica by Josh Durias Photography

SUMMER

Peonies Roses

Summer bouquets are marked

Scabiosa

by brilliant, full blooms and

Dahilas

vibrant colors.

Lisianthus

Melanie by Ashley Hamilton Photography

FALL

Sunflowers

Fall is a great time to

Zinnias

incorporate texture through

Mums

feathers, berries, leaves and

Pods

other natural elements.

Grasses

Heather by Jen Fox Photography

Amaryllis Tulips Narcissus Cymbidium Orchids

WINTER Foliage should never be overlooked. Consider including evergreen boughs, magnolia leaves, eucalyptus, pieris or dusty miller for your winter bouquet.

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