A German tradition to combat winter blues
By Merrick Parnell For the Tribune
After the brightness of the holiday season, with its lights and festive joy, the ensuing winter months can often feel darker and lonelier as cold, damp weather sets in.
During this time, some people may feel isolated, which can lead to feelings of loneliness and a lack of belonging.
In Germany, however, there is a solution to these winter blues. It’s known as Stammtisch.
Petra Fiero, a German professor at Western Washington University, explained that Stammtisch is a long-standing tradition in which a group of regulars, typically men, meet at a set time and place, such as a pub. They gather around a designated table, known as the Stammtisch, to enjoy beer together.
The people who regularly attend these gatherings are also called Stammtisch, meaning the regulars.
While the tradition began with men, it has since expanded, especially in the United States, to include people of all genders.
A German tradition
“I come from a tiny Bavarian village with two or three pubs,” Fiero said. “After church on Sun-
news in the community, discuss politics, or share personal stories over a beer.
Fiero said her father, a talented musician, still attends a Musikerstammtisch (musicians’ Stammtisch) where he plays guitar, and others sing.
Over time, this tradition has evolved to encompass a broader group of participants.
Modern changes: Inclusivity and the rise of kaffee und kuchen
Fiero said these days in the U.S. anyone can attend Stammtisch because there is “no strict gender differentiation.”
The women’s gathering for kaffee und kuchen (coffee and cake) in the afternoons is called Kaffeekränzchen, Fiero said.
A social bonding experience
Fiero explained that Stammtisch is an excellent way to bond with friends over a beer. By meeting regularly, even more reserved individuals often open up over time.
The tradition provides a great social setting to discuss Gott und die Welt, which is a German phrase that means everything, stay informed about what’s happening in the community, and enjoy each other’s company for a couple of hours.
simple — it just requires finding a place and a time that works for everyone in the group.
Fiero introduced a Stammtisch for her German students and club members in Whatcom County back in the mid-’90s.
“As a German professor arriving in Bellingham in 1995, I introduced Stammtisch to my students,” she recalled. “We used to meet once a week at Stuart’s Coffeehouse (without the beer aspect) to practice German and talk about everything.”
Tradition with a twist
Today, Fiero’s group has shifted to a more traditional setting.
“Our German club now meets once a month on Fridays at 5 p.m. at the Schweinhaus Beer Garden, which is a typical Stammtisch location,” she said. “We speak German, so in this case, we’re practicing the language while participating in a cultural activity from German-speaking countries.
Of course, beer restrictions are much stronger in the U.S., and many students are too young to drink alcohol, so they enjoy non-alcoholic beverages instead.”
Whether for language practice, cultural engagement, or simply to escape the winter gloom, Stammtisch offers a unique and time-honored way to connect with others.
A Stammtisch -- German for regulars' table -- is an informal group meeting held on a regular basis, and also the usually large, often round table around which the group meets. A Stammtisch is not a structured meeting, but rather a friendly get-together. (Photo courtesy Petra Fiero)
HEALTH ON A BUDGET
Food bank helps educate on health and nutrition
One way to combat food insecurity
By Racquel Muncy For the Tribune
MAPLE FALLS — Eating healthy and nutritious isn’t only for the financially well-off. The Foothills Food Bank in Maple Falls does what it can to make sure everyone knows what can be done to be a little more nutritious with the foods available. It does this by hosting cooking classes and demonstrations throughout the year, particularly during the summer months when there is a wide variety of produce, some patrons may have not cooked with before.
Maureen Brown has been a volunteer at the food bank for over a decade and said she has seen the difference the classes and demonstrations have made to local families.
When food insecure, a shopper’s thoughts about health and nutrition often become secondary.
“They’re mainly interested in feeding their families,” Brown said.
However, over the years she has seen fresh produce and more nutritious food become more widely available through the food bank, helping those who need it most.
Throughout the year household staples such as onions, potatoes, carrots, cabbage and beets can be commonly found at the food bank. Once the summer produce starts rolling in a large variety comes in as the food bank contracts with a few local farmers to get fresh produce. Home gardeners also donate the fruits of their labor, creating even further diversity and variety.
In recent years Food Bank Board President and Washington State University Whatcom County Extension SNAP-Ed Program Supervisor Noelle Beecroft utilized both of her roles by starting the cooking classes and demonstrations.
“We want to make the healthy choice the easy choice,” Beecroft said. “I think everyone has a right to healthy and nutritious food.”
Noelle Beecroft, on opposite page, is president of the Foothills Food Bank's board of directors. Since its origins in a 600-square-foot activity room inside St. Peter's Mission in 1986, Foothills Food Bank has continued to grow along with the needs of the community. Savannah Flynn, above, owns and operates Flynn Farms, but still makes the time to come out to the Foothills Food Bank to help grow the food bank's garden filled with produce for the community. Top left, Eating healthy and nutritious isn’t only for the financially well-off and the Foothills Food Bank does what it can to make sure everyone knows what can be done to be a little more nutritious with the foods available. This food bank operates as a free grocery store for anyone who lives in East Whatcom County who needs food. (Photos courtesy Foothills Food Bank)
Upkeep of flowers in Lynden a great way for senior volunteers to stay fit, healthy
By Mary Lou Childs For the Tribune
LYNDEN — There are areas around Lynden that just seem to magically maintain themselves. But, like garden fairies, volunteer gardeners have quietly spread their flower magic.
The garden at the Chamber of Commerce/Visitors Center is where a Black Walnut tree was planted in Phoebe Judson’s yard in 1882. She is affectionately known as the mother of Lynden, and a bronze statue of her sits at that corner.
The ground under the giant tree is almost bare because English walnut trees exude a chemical called juglone, which prevents seeds from germinating.
Tony VanRooyen cared for this garden, and also their raised planter facing Front Street, until he was 90. His wife, Marie, helped. Mary Lou Childs adopted both areas in spring 2023.
Chamber Director Gary Vis said no flowers because he is allergic to bee stings. Childs went with a rock garden look in the planter. She used a half-keg as the start of the dry creek bed.
The summer before she had grown a tomato in it on her patio.
The planter on Hannegan Road, where the Welcome to Lynden sign is, was installed some 40 years ago but it is not known who built it.
For nine years, Karol Mazziotti planted flowers and hauled water from home in gallon jugs until health issues forced her to stop. The planter got overgrown, and the tall arborvitae died and turned brown.
Childs started the Lynden Gardeners & Social Group in February 2022, so Mazziotti contacted her about adopting the planter. Childs contacted Lynden Public Works, and they had the dead bushes out within 24 hours.
She bought all drought tolerant and cold hardy plants, Smit’s Compost, and fence wire to build a rock gabion around the planter to hide the black rubber material. Carole and Alvin Starkenburg reimbursed her for those expenses. Lynden Gardeners & Social Group members Mary Ingels and Gwen Wohlrab helped spade in several bags of Smit’s Compost and to plant bushes.
The maintenance since then has been done by Childs. She carries six five-gallon water totes in the back of her van and uses a
12-volt water pump, so she never has to lift heavy water containers.
The Lynden Fire Station remodel was done in December 2021 and the Lynden Gardeners & Social Group toured it in spring 2022. Group member Lauren Mitchell was talking with some firefighters in the kitchen and learned that they work 24 hour shifts, so they do a lot of cooking at the station. They use fresh herbs so she told them she would like to start an herb garden for them.
The department purchased two metal troughs to put on the east-facing side of the station. Mitchell planted herbs and painted a garden art pole with Herbs for Heroes printed on it.
Lt. Michael Whittley of the fire depart-
ment later moved some of the herbs to the ground and when Childs learned Mitchell was done with her project, she contacted Assistant Fire Chief Kristie Watson about planting vegetables in the bins.
There were already chives, cilantro, basil, and parsley in the bins, so they added a variety of lettuces, and planted radish and carrot seeds.
Neither woman had done very much vegetable gardening, but they decided it would be fun to learn more together.
This summer the fire station garden expanded to the sunny south side of the building when Watson and Childs planted two burlap bins of red and white pota-
Flower bed at corner of Front and 7th streets looking its best even after the zinnias were blown over. (Mary Lou Childs for the Tribune)
HEALTHY FOOD
Pushing for a healthier future in food
Joe Kramer
By Joe Kramer Sports Editor
The nomination of Robert F. Kennedy Jr. as secretary of Health and Human Services has ignited discussions about improving U.S. food policies.
Among his proposed changes are stricter regulations on seed oils and harmful food additives — policies that could bring U.S. nutrition standards closer to those in Europe, where many such additives are already banned.
The problem with seed oils
Seed oils, including canola, soybean and sunflower oils, have become a cornerstone of the American diet, appearing
in everything from restaurant meals to processed snacks.
Unlike traditional fats such as butter, tallow, and minimally processed oils like avocado or extra virgin olive oil, seed oils undergo extensive highheat and chemical processing.
This production process strips away nutrients and can create harmful compounds, including trans fats and oxidative byproducts, which have been linked to inflammation and chronic diseases.
There’s plenty of research to back this up, and it’s common sense: the more a food is processed, the less it resembles its natural, nutrient-rich state.
By contrast, avocado oil — widely recognized as one of the
healthiest oils — retains its nutrients through cold-pressing and has a high smoke point, making it ideal for both cooking and raw consumption.
Personal experience
About five years ago, I started paying close attention to what I was putting into my body, and one of the biggest changes I made was cutting out seed oils as much as possible.
The difference was remarkable: my energy levels skyrocketed, I recovered faster from workouts and my digestion felt so much smoother.
But I also noticed something else — when I ate foods prepared with seed oils, especially at restaurants, my body
didn’t hesitate to let me know. After those meals, I’d feel bloated, sluggish and gassy for hours.
The discomfort would sap my energy and leave me wishing I’d made a different choice. This is why I’m particularly hopeful about the prospect of restaurants being held to higher standards.
Dining out is one of life’s pleasures, but I’d love to enjoy it without worrying about the hidden ingredients wreaking havoc on my body.
Aligning with European standards
Proposed regulations aim to eliminate harmful additives and align U.S. food policies
Dr. Blackburn received his medical degree from Louisiana State University School of Medicine and completed a surgical Residency in Plastic and Reconstructive surgery.
Dr. Blackburn is a Board Certified Plastic Surgeon, a Fellow of the American College of Surgeons, and has a subspecialty in hand and micro surgery. He introduced ultrasonic liposuction to this area in 1999 and continues to utilize new technologies in his work He moved to Bellingham from Louisville, Kentucky after completing his fellowship at The Christine M Klienert Institute of hand and microsurgery He has been in surgical practice over 25 years.
M. WHITNEY, M.D. PS
Dr. Whitney graduated cum laude from the University of Pittsburgh School of Medicine and completed a surgical Residency in Plastic and Reconstructive surgery. He is a Board Certified Plastic Surgeon and has been Certified in Hand Surgery and General Surgery He has a subspecialty in hand and micro surgery and is also a Fellow of the American College of Surgeons. He was an instructor of surgery at Harvard, and has been the recipient of numerous awards and appointments throughout his career. He relocated from Boston to Bellingham in 2003 He has been in surgical practice for over 25 years
JAMES H. BLACKBURN II, M.D. PS
TIMOTHY
with those in Europe. Some notable examples include:
• Potassium Bromate: Found in bread, this additive is classified as a possible carcinogen and is banned in Europe and Canada.
• Azodicarbonamide: A dough conditioner linked to respiratory issues and allergies, this substance is prohibited in Europe.
• Artificial Dyes: Certain food dyes, like Red No. 3, have been associated with behavioral issues in children and potential cancer risks. Europe requires warning labels or bans many of these dyes outright.
These proposed changes could level the playing field, ensuring that everyone has access to safer, healthier food — especially those who don’t have the time or resources to scrutinize every ingredient in their meals.
Looking ahead
The U.S. spends more on healthcare than most nations, yet we lag behind many European countries in key health metrics like life expectancy and rates of chronic diseases.
While stricter food policies won’t solve every problem, they could
make a significant impact by reducing exposure to potentially harmful ingredients and raising awareness about what’s really in our food.
For me, the push for healthier food standards feels personal. I’ve experienced firsthand how cutting out seed oils and processed additives has transformed how I feel day to day, but I also recognize that not everyone has the resources or knowledge to make those changes easily.
Stricter regulations could help ensure that more people can enjoy food that nourishes rather than harms, without the constant need to read every label or second-guess every meal.
A focus on food safety and nutrition is a step in the right direction. Whether driven by genuine concern or political strategy, these proposed changes have sparked an important conversation about the health of our nation.
I hope we continue to move toward a food system that prioritizes transparency and wellness — because everyone deserves food that makes them feel their best.
toes, and four plastic cow salt bins donated by Kim Koruga-Vlas with sweet and hot peppers, and collards for Watson, who came from South Carolina and said she missed having them.
On the northeast corner of the building, they used a metal fire ring filled with soil to plant tomatoes.
The planter on the north side of the station gets a lot of hot mid to late afternoon sun so Lt. Whittley cleared out the boxwood bushes and planted zucchini, cucumbers, green beans, and kale.
Firefighters pay for their own groceries for cooking on the job, so the gardens help out with the cost of food, and they know it is organic because no chemicals are used on them.
Watson and Childs said that over the 18 months they have gardened together at the station they have become good friends.
Then the Lynden Police Station had two empty concrete planters out front, so Childs asked about it and was told that the employee who used to plant their flowers went to the police academy.
Lynden Police Chief
Steve Taylor was very happy to have a volunteer to beautify their planters and garden again.
Childs encourages any citizen gardener who sees a public area in Lynden that could use a little TLC to inquire about adopting it.
“It is so gratifying to help make our wonderful little town even more beautiful,” she said.
If you would like to be the next volunteer to do the gardening at the Chamber of Commerce/Visitors Center, or the Lynden Police Dept., contact Mary Lou Childs at marylouchilds@comcast. net.
Don’t ignore your mental health: ‘Don’t have to agree to care about each other’
By Elisa Claassen For the Tribune
One of Whatcom County’s LD42 representatives, Alicia Rule is also a trained counselor. Rule owns a practice that has two offices in Bellingham with a 20-member team of clinicians, counselors and interns.
Rule has a master’s degree in social work and credentialing as a clinical mental health professional. She began in social work in 1995. Since then, Rule has added to her schooling and credentials.
Her previous work was as a child protective worker, supervisor, policy administrator and trainer within child welfare, but she has worked with all ages.
She was asked for input about setting realistic New Year’s goals, keeping in mind things that would help those under stress –versus unrealistic goals that don’t match a person’s skills or income.
Since Rule often handles legislative matters, she reached out to members of her team for tips.
“I’ve asked my staff, who are the real experts these days, but what comes to mind for me right away is the importance of connection,” Rule said. “We have to build connection; it’s not necessarily a natural thing. For example, when was the last time you had someone over for dinner or for coffee or checked in on your friendships. Texting is handy, but it will never replace face-to face-connection.”
In light of how busy many people are, Rule recommended even inviting a friend to run errands with you or offer to carpool with another parent. Rule has three sons that are school age.
“The time in the car can be time in person together,” she said. “Work toward authenticity and vulnerability with each other: that is where the true connection lies.”
Take a deep breath
Intern Kayla Maclain has an augmentative and alternative communication credential. Maclain, who worked in the nonprofit sector before the clinic, has worked with diverse families to mediate conflicts
and build relationship intimacy. Her feedback was for people to “take a breath.”
“Many folks are trying to return to normal life after the frantic pace of the holidays. Taking a moment to stop and think saves a lot of time in the long run, and breathing more fully can increase oxygen in our brain.”
Self-care looks different for everyone
Fern Sisana is a former teacher who transitioned into the mental health field as a counselor after several years of work in a variety of different educational settings.
Sisana, who has an M.A., has taught multiple subjects to students from an array of different backgrounds, in addition to having professional experience working with immigrant and first-generation students, neurodiverse children and their families, LGBTQ youth and families, students with varying kinds of disabilities, and families who are navigating the legal system with their children.
'Assume the best in each other' Sisana said that self-care “will always look different for everyone.”
“A lot of people that I know have absorbed the idea that self-care is limited to things such as spa days or taking hot baths or other things that media depicts as relaxing, when the reality is that it is supposed to be whatever makes you feel cared for. Whether that’s spending a day hiking in the woods, sitting in your pajamas all day binge watching a show, spending an entire day deep cleaning, if it makes you feel better while you’re doing it. If it recharges you, that’s what counts. It’s OK if it doesn’t match anyone else’s idea — it’s even right there in the name — self-care.”
Sisana also suggests taking a walk together.
“Time in nature and movement, even very small bit, have extraordinarily high performance outcomes as interventions for mental health,” Sisana said. “Protect and prioritize your sleep. By creating a routine, removing screens and making a cozy space to allow for quality sleep —
quantity and quality, we see depression and anxiety rates lessen significantly.”
For anyone who struggles in the winter with alcohol, Sisana suggested “check your chemistry.”
“Take a second look at alcohol and substance use patterns,” Sisana said. “Check in with a mental health medication prescriber. If you are using more alcohol or other substances than you would like to, consider what you are trying to treat. Maybe a medication that’s targeted to your goal would be helpful. Or examine behavior patterns with a mental health professional. Each day is a new day and perhaps it’s time to try a different way.”
Further, Sisana suggested to “assume the best in each other.”
“I’m noticing a pattern of othering in our community that is really negatively impacting people’s quality of life,” Sisana said. “You don’t have to agree with everyone about everything, and you certainly don’t have to express your opinion on everything. There is value to just being together and enjoying what we have in common. You never know when a crisis will hit, and you might need each other. Be slow to assume. We really do have more in common than we have different. We don’t have to agree to care about each other.”
Food bank: Helps educate on health, nutrition
Continued from C4
Demonstrations
Beecroft said if an item comes into the food bank and is not moving well she likes to hold a cooking demonstration to show how the item could be cooked.
Brown said the demonstrations are quite popular. One specific demonstration she said she remembered as being extremely popular was cowboy salsa, which is made with corn and beans.
“People really like things like that,” Brown said. “It’s something they wouldn’t think is as nutritious, but it really is.”
An added bonus for patrons is also being able to taste the recipes, so there is no question about whether it is a food or a recipe they could see themselves eating at home.
“I feel like people went away from those very satisfied,” Brown said.
She said Beecroft has also done an amazing job of looking ahead to what the food bank should have available and planning the demonstrations accordingly.
Beecroft said the demonstrations were monthly in 2023 and she looks forward to doing more again in 2025.
Cooking classes
Brown said the cooking classes have also been a popular addition.
Beecroft said the classes run for four weeks and focus on both cooking instruction and adding nutrition to meals.
Brown said she has attended the classes and while she has
been cooking since she was little, she still learned about what makes foods nutritious and how to get the readily available ingredients.
Beecroft said there is something in the classes for everyone.
“It’s never too late to learn how to take better care of ourselves,” she said.
One of the lessons is simply to add vegetables to common dishes.
Beecroft said she enjoys teaching the community about nutrition through the classes.
“That has been really rewarding and fulfilling,” she said.
Culturally appropriate foods
Beecroft said just as important as showing patrons new foods to try is having culturally appropriate foods.
“I think that places a huge role in health and wellness,” she said.
The area covered by the Foothills Food Bank has a large number of Russian and Ukrainian families and a growing number of Hispanic families.
Beecroft said having culturally relevant foods is more than for just nutrition, it also increases mental health and emotional wellness for those families in need to be able to find foods they recognized.
“It creates a sense of dignity,” Beecroft said.
She said when patrons are unfamiliar with foods, they’re more likely to lean toward processed foods and she looks forward to expanding the foods available in 2025.
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