Submitted by: Joe’s Gardens, written by Frank Koterba.
Joe’s Gardens presents another great recipe brought to you by Frank Koterba—a delicious Charred Green Onion Pesto. Enjoy!
The other day I was dressing up a plate of pasta and I used some of the green onions I got at Joe’s Gardens. The flavor was very simple with the slightly cooked onions, butter and a little dusting of cheese. It got me thinking … pesto!!!
Pam, my wife, doesn’t do well with raw onions so I knew I would have to cook them a bit. As you can see from the picture, the onions are very long and they are great on the grill. I just checked around the kitchen and put together a combination that would let the onion shine.
Ingredients
½ cup toasted pistachios
Packed ½ cup flat-leaf parsley
Medium clove garlic, coarsely chopped
Zest from 1 lemon (medium to large sized)
Juice from ½ lemon
Freshly ground black pepper
2 bunches green onions, preferably fatter ones
Canola oil
Fine sea salt
1/4 cup unsalted butter, melted
Directions:
Place pistachios in bowl of food processor with blade attachment. Pulse 5 to 6 times then process for 10 to 15 seconds, until no large chunks of pistachios remain. Add the parsley, garlic, lemon zest, lemon juice and 1/8 teaspoon pepper. Cover until you are ready to proceed.
Remove roots and any unattractive greens from the onions. Lightly coat with oil, then season with salt and pepper.
Grill onions 60 to 90 seconds on each side, until they are softened and grill marks have formed. Remove the onions to a cutting board.
Discard any overly blackened greens. Coarsely chop the remaining onions and then add to the food processor bowl. Pulse 6 to 8 times and scrape the sides of the bowl. Process for several seconds and then pour the melted butter into the feed tube. Stop and scrape the bowl, then process for an additional 10 to 15 seconds until it looks like pesto. Adjust seasoning with salt and pepper if needed.
Happy Valley 4th grade students experience the rocky sea shore of San Juan Island at Lime Kiln Point State Park. Photo credit: Dondi Tondro-Smith.
Passion is inspired by profound experience. Krista Gordon felt vibratory excitement after seeing orca whales in their natural habitat. Orca close encounters, from as near as 20 feet, are frequent just off the cliffs of Lime Kiln Point State Park on San Juan Island. This makes the location one of the best places on Earth to see orcas in the wild. She took away a lasting impression and internalized a message of stewardship – required to sustain the beauty of their underwater world.
The Salish Sea Experience helps students form a lasting connection with the whales and the Salish Sea. Photo credit: Dondi Tondro-Smith.
Fueled by that day in the mid-90s when the orcas first welcomed her and her family to the Pacific Northwest, she knew she wanted to share the same exalted experience she’d felt alongside her own children with every child. “I’ve always realized what an amazing place we live in and how important it is to care about it. And the only way to care about a place, is to experience it firsthand,” Gordon said.
In its third year, the Salish Sea Experience has already taken over 1,500 children on an educational journey – one that fosters the lasting connection the whales provide and enhances our understanding of the Salish Sea and ourselves. Gordon remarked, “After you plant the seed of caring, there are a lot of ripples that go out. Because once you care about the whales, you’ll care about the salmon and then you begin to care about the pollution … and caring keeps going when you notice it’s all connected.”
Paul Owen Lewis reads “Davy’s Dream” in Friday Harbor- the exact spot he received the inspiration to pen his children’s book nearly 20 years ago. Photo credit: Dondi Tondro-Smith.
To coordinate and lead fieldtrips for Whatcom County Schools, Gordon has committed to utilizing her teaching degree and inspiring kids not only to care, but also to act as environmental stewards. “My learning has rippled out and my focus has gone beyond the whales to understanding a host of different impacts,” she said. After nine years working in the office and library at Happy Valley School where she read local children’s book author Paul Owen Lewis’ prose, her most recent field trip was particularly special as he came along for the ride.
Lewis’ book Davy’s Dream (about a boy sailing with orcas) and Grasper (a coming of age story about a crab outgrowing his shell) were perfectly applicable. To have the author read the stories aloud, including his newest book Motomice, in the same location he was inspired to pen them, was a unique opportunity to bring the learning alive. “To be able to tie that literature in and hear the stories from the author and how they directly related to the field trip, to me, it was magical,” Gordon recalled.
Jeff Hogan teaches children to identify southern resident orca whales. Photo credit: Dondi Tondro-Smith.
From the decks of the Washington State ferry, students were rapt with Lewis’ tales of sea creatures coming to life. A special thanks is extended to Anne Boydstun for inviting him aboard.
Once disembarked from the short bus ride from the ferry to the park, all eyes turned to the sea after hearing other whale-watching boats report that southern resident orcas were in the neighborhood. Jeff Hogan, Executive Director of Killer Whale Tales, was peppered with questions about distinct pods. Hogan is part of the staff of educators that help bring the Salish Sea Experience to students. After 17 years of orca research, Hogan’s classroom story-focused presentations bring the living science of the field into the classroom. His engaging theater background and wry humor also manage to keep the students guessing.
Happy Valley 4th grade students experience the rocky sea shore of San Juan Island at Lime Kiln Point State Park. Photo credit: Dondi Tondro-Smith.
Resident killer whale identification is the beginning to understanding the complexities of this endangered species. With laminated photographs of the J-K and L pods, the students hone their attention to the shape and size of the fins, the saddle patches and any unique scars in the fin or saddle patch area that identifies an individual whale. The orca whale trading cards passed out at the end are highly coveted.
In alternating groups, the student’s next stop is Dr. Bob Otis’ talk inside the lighthouse. As a volunteer and marine naturalist conducting orca whale research, his observations have been used in collaboration with researchers for over 30 years. Otis is a charmer and holds the students’ attention through poignant questions related to what they already know and what more is possible to understand.
Happy Valley Elementary 4th graders explore Lime Kiln Point State Park on San Juan Island. Photo credit: Dondi Tondro-Smith.
When asked why Otis still volunteers every summer, he summarized with one word, “Love.” He pointed out a misty rainbow arching over a breeching mother and calf, lingered on the finer points of whale language and pointed to the beauty behind each animal’s individual story. His dedication to understanding the southern resident orcas shone through and the children were enthralled with his spirited Q&A. They were still glued to their seats as the video came to a close and it was time to move on.
Led by Krista Gordon, the 4th graders later headed to the rocky sea shore to interact with wildlife and take in the carved beauty of the island’s coastline. Later, as we walked down a dirt path to an overlook, the students discovered one of the biggest industries in the San Juan Islands. The restored lime kiln, responsible for producing enough lime to rebuild much of San Francisco after the devastating earthquake of 1906, gives the students a picture of what time might have looked like in 1860 (when the kilns originated) or at the turn of the century when workers still burned four cords of wood a day (cut from surrounding islands) to keep the kiln in production.
Boundless discoveries were claimed. And although the orcas never ‘buzzed’ the lighthouse for the students to see up-close, weeks of in-class preparation and an experiential approach to learning gave every child a lasting Salish Sea Experience. One 4th grader said, “The most important thing I learned is how almost everything connects to water and that we have to keep it safe.”
The Mount Baker Wilderness is known for their top-notch hikes, like this one at Ptarmigan Ridge. Hikes for all skill levels are plentiful here and Artist Point acts as a starting point for a number of them. Photo credit: Loretta Sheldon.
We don’t get much time in the upper-left coast outside of our normal deluge of rain, so when we see a break in the clouds, we break for the mountains. The Pacific Northwest and Whatcom County, in particular, is home to a vast amount of beautiful peaks, ridges, rivers, waterfalls and everything in between.
If you live in Whatcom County, you probably know of some of the quintessential hikes out there that you have to do. I’m talking Oyster Dome, Pine and Cedar Lakes, Blue Lake and Galbraith Mountain. With so many high-quality hikes it can be easy to miss some of the lesser-known gems. Don’t let these diamonds in the rough go unnoticed, check out these seven summer hikes you need to go out and do today. Trust me, you won’t regret it.
Heliotrope Ridge
Anderson and Watson are perfectly tucked away alpine lakes. Photo credit: Kate Galambos.
Boasting a 4.6 star review on alltrails.com, Heliotrope Ridge does not disappoint. This beautiful route provides you with stellar views of Mount Baker and you don’t even have to climb too much elevation to get there. The ridge is a 5.5-mile roundtrip hike, in which you will experience a total elevation gain of 1,400 ft. Heliotrope Ridge runs right along the Coleman Glacier and is peppered with massive coniferous trees and crystal clear water, in addition to its incredible views of Mt. Baker. (Map)
Anderson and Watson Lakes
A hike with double the rewards is a hike that is double the fun. The Anderson and Watson Lakes trailhead takes you through sprawling forests of hemlock and pristine meadows. Located east of Baker Lake, the trailhead starts through a second-growth forest as you make your way toward little streams, wildflower-filled meadows, views of Mt. Shuksan and of course the lakes themselves. This hike is six miles roundtrip and you will gain approximately 1,100 feet in elevation. (Map)
Dock Butte
It is no wonder Dock Butte served as a fire lookout for nearly 30 years with sweeping 360 degree views of the North Cascades. Photo credit: Kate Galambos.
Dock butte has one of the best views of Mt. Baker, hands down. But the panoramic mountaintop views don’t stop there. From the summit of Dock Butte you can see Sloan Peak, Glacier Peak and the Twin Sisters. Summer is the perfect time to hike Dock Butte, as on a clear day all of these peaks and many more are visible. It’s a great intermediate level hike too, 4.4 miles roundtrip and 1,500 feet of elevation gain are what you will be faced with. There really is no better place to have a picnic. Take a light lunch with you on the hike up and eat your meal while marveling at the mountains. (Map)
Chuckanut Ridge
This hike is for the more adventurous, well at least for those who want to spend an extended period of time in the outdoors. Checking in at 10.4 miles roundtrip, Chuckanut Ridge starts in Larrabee State Park just south of Bellingham and then serves as a connector to the trail system on Chuckanut Mountain. You’ll get terrific views of the San Juan Islands and the Cascade Mountains along this trail as well. But be wary, at times this can be a popular route for trail runners and mountain bikers. (Map)
Stimpson Family Nature Reserve
While Coleman Glacier is plenty impressive, the view back down the trail is worth a pause as well. Photo credit: Kate Galambos.
Just like it says in the name, this is the perfect hike for the whole family. Located in Sudden Valley, the Stimpson Family Nature Reserve runs 4.9 miles through beautiful old growth forest situated on the Northwest side of Lake Whatcom. The trails are well-kept, although heavily forested, and Beaver and Geneva Pond make for interesting aquatic destinations to visit while you romp around all the vibrant greenery. You won’t be the only ones in the reserve either, ducks, woodpeckers and many frogs call the area home. (Map)
Hidden Lake Lookout
Have you ever been on a hike that made you suddenly realize how small we really are? You know, one of those hikes where the vastness and overall grandeur of the area you are surrounded by puts you in a state of bliss and wonderment. If you haven’t, then I recommend experiencing this feeling, it is something everyone should partake in at least once (or multiple times, in my opinion). Although Hidden Lake Lookout can be quite the trek, it is more than worth it. An 8-mile roundtrip hike with a 3,300 foot elevation gain, upon reaching the lake you are greeted with unparalleled views of Boston Peak, Sahale Mountain and Klawatti Peak, to name a few. (Map)
South Lost Lake Trail
Fiddlehead hikes explore the best views of the North Cascades including Mt. Shuksan. Photo courtesy: Fiddlehead Tours and Adventures.
The beauty about Lost Lake is that it is a great place to visit regardless of the season. Every time is a good time to embark on the South Lost Lake Trail, the only difference is that different seasons offer up different bounties. During the summer months, the 9-mile roundtrip hike is a great place to bask in the cooling old-growth forest filled with Western Hemlock and Douglas fir while you check out the Lost Lake Falls. (Map)
Happy hiking! Go out and get your fix of vitamin D. Those rainy days will be back before you know it.
Peoples Bank launched “Pigs in Parks,” a contest designed to raise awareness about the importance of saving and to encourage people to get outside and enjoy their community parks this summer. Throughout August, 250 softball-sized piggy banks will be hidden in parks across Washington state in Chelan, Douglas, Island, King, Skagit, Snohomish and Whatcom Counties. Clues for where the pigs are hidden will be shared on the Peoples Bank Instagram account (@peoplesbankwa). When found, the piggy banks can be returned to a local Peoples Bank branch for a prize and to be entered in a drawing to win one of six Grand Prizes featuring a swag bag full of great products donated by local area businesses.
“Pigs in Parks” is designed to raise awareness about the importance of saving. Photo courtesy: Peoples Bank.
According to data released last fall by GoBanking Rates, nearly 70 percent of Americans surveyed had less than $1,000 in their savings account. In Washington state, 26 percent reported having no money at all saved. Another survey by BankRate released in May of this year revealed that most American’s biggest financial regret is not saving enough money.
“With rising costs of living, along with new trends like mobile payments making it easier for people to spend money, we understand that saving money can be a real challenge,” said Michelle Barrett, Executive Vice President & Director of Retail Banking and Human Resources at Peoples Bank. “We always encourage customers to have six months in expenses saved in case of unforeseen circumstances, such as a large medical expense, auto repair bill or change in employment. Our Pigs in Parks campaign is a fun way to raise awareness about the importance of saving and to show that there are reasons to save all around you – even in your neighborhood park!”
The Hunt is On!
The Peoples Bank Pigs in Parks contest runs from August 7 to August 28, 2017. Search #pigsinparks on Instagram and Facebook for up-to-date information about the contest. More information and contest rules can be found at http://www.peoplesbank-wa.com/pigsinparks.
About Peoples Bank
Peoples Bank is a locally owned and operated, independent community bank with almost $1.6 billion in assets. Headquartered in Bellingham, Washington, the Bank was founded in 1921 and operates 25 branches located throughout Washington. In its most recent rating, Bauer Financial, a leading independent bank rating firm, awarded Peoples Bank a superior rating of five stars. This rating recognizes Peoples Bank’s strong financial management practices, dedicated employees and long-standing customer relationships.
The Port of Bellingham and community partners will conduct a full-scale airport emergency response exercise at Bellingham International Airport from 8:00 a.m. to 3:00 p.m. on Tuesday, Sept. 12. The exercise will evaluate the preparedness capabilities of the Bellingham International Airport and local response agencies. Although most of the drill will be staged within the boundaries of the airport and PeaceHealth St. Joseph Medical Center, members of the public may see emergency vehicles and unusual airport activity during the drill, and “passengers” with simulated injuries.
The exercise, including more than 200 local volunteers and emergency responders, will evaluate coordination between agencies, mass-casualty response, victim and family care, security and communications. The exercise will not interfere with regular operations and the airport will remain open for the duration of the drill.
Federal Aviation Administration regulations require a full-scale exercise once every three years to test an airport’s emergency plan. Community volunteers taking part in the disaster exercise will be role-playing aircraft crash victims and victims’ family members. Some activity will occur near the Emergency Department at PeaceHealth St. Joseph Medical Center where role-playing victims will be transported for a mock evaluation by hospital personnel, and role-playing family members will be assisted by the hospital, airline representatives and the Mount Baker Chapter of the American Red Cross at the Health Education Center.
The organizations and agencies involved in the exercise include: American Red Cross-Mount Baker Chapter, Whatcom County Fire District #8, Bellingham Fire Department, Community Emergency Response Teams (CERT), Auxiliary Communications Service, Alaska Air, Allegiant Air, Mutual Aid Whatcom County Fire Districts, Port of Bellingham, PeaceHealth St. Joseph Medical Center, Bellingham International Airport Air Traffic Control Tower, Whatcom County Sheriff’s Office, Whatcom Unified Emergency Management, U.S. Customs and Border Protection, Transportation Security Administration, Whatcom Transportation Authority, Cascade Ambulance, Volunteer Mobilization Center and the Federal Bureau of Investigation.
CASCADIA International Women’s Film Festival will present a special outdoor screening of the film Megan Leavey at Boundary Bay Brewery & Bistro’s The Roost on September 9 beginning at 8:00 p.m. The event is intended to help raise both funds and awareness for the CASCADIA film festival as well as showcase a sensitive, uplifting film made by a woman about an outstanding woman.
Admission is just $10. As a thank you for their service, active duty military and veterans with valid military I.D. will receive free admission.
The event is generously sponsored by Barbara Vz Howard, whose partner was a U.S. Marine pilot in the Vietnam War. They are supporters of Keeping K-9s in Kevlar. K-9 Officer Deputy Jason Nyhus and K-9 Hyde of Whatcom County Sheriff’s Department will be on-hand after the film for a short presentation and to answer audience questions about this harrowing work. Keeping K-9s in Kevlar is a Bellingham-based nonprofit that purchases Kevlar vests for law enforcement dogs in need. Each vest that is donated honors a fallen officer.
In addition, Boundary Bay Brewery is generously donating The Roost and projection equipment for the evening’s event.
Megan Leavey
Megan Leavey is based on the true story of Marine Corporal Megan Leavey whose unique discipline and bond with her military combat dog, an aggressive German shepherd named Rex, saved many lives during their deployment in Iraq. Over the course of their service, Megan and Rex completed more than 100 missions until an IED explosion injured them, putting their fate in jeopardy. For their dedication and heroism, they received the Purple Heart.
The film was directed by Gabriela Cowperthwaite (Blackfish) from a screenplay by Pamela Gray, Annie Mumolo and Tim Lovestedt and stars Kate Mara, Edie Falco, Ramón Rodríguez, Bradley Whitford and Common.
Megan Leavey is a wonderful, warm film about their special relationship and loyalty as well as the story of a woman in an unconventional role. It demonstrates the training that both undergo prior to being sent into combat zones. In addition, the crew on the film was largely made up of women.
More about CASCADIA
CASCADIA’s mission is three-pronged:
To promote Bellingham, Whatcom County and the Pacific Northwest as a destination for filmmakers and film enthusiasts
To present an annual film festival showcasing exceptional films by women directors
To provide educational opportunities relating to the viewing, making and distribution of films.
CASCADIA is an annual film festival, one of only two film festivals in the United States dedicated to exclusively showcasing the work of women directors. The festival debuted in April 2017, presenting 24 exceptional films directed by women at Pickford Film Center in Bellingham, WA.
A 2017 study conducted by the Media, Diversity & Social Change Initiative at the University of Southern California’s Annenberg Communications and Journalism School, Inclusion in the Director’s Chair? evaluated 1,000 top grossing films from 2007 to 2016. It showed that out of 1,114 directors, only 4 percent were female and that, “There was no meaningful change in the prevalence of female directors across the top films from 2007 to 2016.”
The program’s 2016 report showed that only 30 percent of speaking characters in top-grossing films were women. In 2014, women had leading roles in only 20 percent of the top 100 films. Only 2 percent of those films featured non-white women in leading roles.
“At a time when women are succeeding in many traditionally-male roles in business, academia, government, even construction and heavy industry, women’s voices are seldom heard in the films that we know shape our perceptions of the world. CASCADIA came together to help remedy this imbalance, to bring women’s perspectives and concerns into the public arena,” says CASCADIA Executive Director Cheryl Crooks. “This fundraiser will support our continuing mission.”
Students, parents, volunteers and staff collaborate to make each experience special and different. Photo credit: Lynn Tyler King.
Bellingham Arts Academy for Youth (BAAY) has been helping kids of every age find their passion since it began as children’s choir about 11 years ago. Now, from their arts-focused preschool to EduArts after-school enrichment in elementary and middle schools, to their theater production experiences for students 5 to 17, BAAY makes sure to offer each of their students opportunities to learn lessons that last a lifetime. Executive Director Ian Bivins recently completed his first year at the helm of this incredible non-profit community organization that teaches confidence, focus, channeling impulse and connecting with others. Bivins’ broad experience, connection with the community and child-centric approach promises to lead BAAY and its students with zeal into theatre and life.
Although BAAY’s programs center around the performing arts, they assert that they are really serving a much larger, more important goal that transcends stage time, elaborate dance numbers or sumptuous costumes. “We’re working to provide an experience for young people and the goal of that experience is to enrich their lives,” explains Bivins. “It’s really about giving them experiences that help them grow and change. I look at it as teaching life skills as much as it is about putting on a play.”
Bivins and his team of dedicated instructors teach those skills one day at a time, leading by example as role models and mentors. “There are no small roles in a play. Everyone is an important piece of the puzzle. We teach the idea of ensemble. The kids see how our staff works together to solve problems. Even when they have only two lines in a show, they are back stage hustling to support a part of the performance,” adds Bivins. “Our alums and professional instructors mentor the students at every level from the first day of auditions to the end of the closing cast party. It’s not as much about the result, but more about the experience—the enrichment.”
A Rich History
BAAY Executive Director Ian Bivins has a rich background as an actor, director and teacher working with professional actors, adults and children from diverse backgrounds. Photo credit: Juliette Machado.
Around 2006, BAAY got its start as a simple children’s choir in a church basement organized by founder David Post. “Gradually, a dance component was added and then they began to perform actual plays and then musicals,” explains Bivins. “Now BAAY has evolved to encompass dance, choir and the visual and performing arts. It’s not just one thing.”
Thousands of kids have benefited from some aspect of the program over the years and that doesn’t even include the experience of children who have simply watched their peers pull off a performance. A 5th grader may watch an older student or instructor in action and imagine themselves in those shoes someday. Seeing a performer you’ve met and know accomplish that feat makes the aspiration an attainable goal.
Post shaped and grew his vision of BAAY before passing the reigns to Bivins in 2016. But BAAY knew Bivins well before he became their new Executive Director. He’s worked there as a volunteer, guest director and set builder in collaboration with Post.
BAAY Juniors have fun and stretch themselves in each performance. Photo credit: Juliette Machado.
Bivins brings a broad theater education background to BAAY that informs his teaching on a daily basis. Originally from Helena, Montana, Bivins earned a degree in Theatre and Dramatic Arts at Western Washington University. Much of Bivins’ experience before BAAY has been as an instructor of professional actors from around the globe, teaching Margolis Method workshops in Upstate New York, Barcelona and Bellingham to name just a few. “Most of my history is working with professional actors from diverse places, diverse backgrounds and cultures,” notes Bivins.
His work with youth has also included improvisational acting and performance with Lummi Youth Academy and with high-schoolers in the Minneapolis, MN school system.
BAAY also works hard to be inclusive. They extended the equivalent of more than $34,000 in scholarships in 2016 and are on track for even more this year. Their program also focuses on each of the more than 1,500 students they serve as individuals. Everyone gets a role, even if that means there will be two full casts for a production. The revenue generated by some of their larger, more flashy productions like Cats allow them to offer other classes that might otherwise be too expensive to offer alone. BAAY uses that synergy to enrich in areas of greatest interest to its students.
BAAY Programs
BAAY preschool encourages curiosity and exploration with strong parent involvement. Photo credit: Juliette Machado.
BAAY is composed of three branches: the BAAY Preschool for ages 2.5 to 5, an EduArts After-School Enrichment Program in elementary and middle schools for ages 5 to 14, and theatre performing arts programs for ages 5 to 17.
The BAAY Preschool offers 2-day, 3-day and kindergarten readiness options that allow flexibility for wherever each child is developmentally. Their focus includes art experiences, gross and fine motor free play and circle times with music, movement, stories and social development. Local visual and musical artists are brought in to add depth and breadth to the experience. BAAY’s preschool is on-site, using the building while older children are in school. That means preschoolers have access to the stage environment each day.
EduArts brings its talents to students in their elementary and middle schools at an affordable price. Making it easier for parents, kids stay after school for one to three hours a week. The program offers flexibility, working with parent organizations to enrich students with the art forms they are most interested in. A large team of instructors are managed by BAAY’s Juliette Machado to bring fiber arts, 3-D sculpture, mixed media and performing arts instructors directly into area schools throughout the school year.
BAAY’s Theatre Performing Arts programs uses its space and instructors efficiently, like a well-tuned machine that encourages kids to explore and challenge themselves. Pixie Theatre Performers (ages 5 to 8) perform short adaptations of familiar shows with their own unique flair, such as Aristokittens and Pixie Grinch.
Much more than theater performance, students can explore their interest areas with teachers who specialize. Photo credit: Amber Gray.
BAAY Juniors, kids 9 to 12, perform shows that range from one to two hours in length. BAAY recently performed a production of an adaptation of School of Rock and last year did Pippi Longstocking. But BAAY doesn’t limit itself to the classics. Their recent original work, East of the Sun West of the Moon, was partially developed and written by the students. Students collaboratively created every aspect of the show from blocking to dialogue and set design.
BAAY Seniors is for ages 13 to 17 and takes the same model used for Juniors but to the next level. Students stretch themselves and explore the arts on top of their already busy lives as students and athletes.
If that wasn’t enough, BAAY Pro offers further opportunity for accomplished young performers that are around 16 and 17. BAAY will bring in directors and other professionals to tackle more complex material or focus on specific advanced skills. Last year BAAY Pro went after the complex Les Miserables, a Broadway hit based on the 1862 Victor Hugo novel.
A robust calendar of children’s theater events is offered throughout the year. Programming includes classics, adaptations and even original works written, choreographed and designed by the students themselves.
Leading Them on a Journey
Students, parents, volunteers and staff collaborate to make each experience special and different. Photo credit: Lynn Tyler King.
BAAY also has a place for kids who don’t need or want to be the center of attention. Costume and set design, lighting and sound, and other behind-the-scenes roles are filled by students eager to learn and contribute.
Bivins says that what happens after the show is evidence of their true success. “Predictably, after almost every show, at the cast party there are some tears. It’s because they build this tight little ensemble family and deep friendships. They feel safe. They feel respected, listened too. I think they feel loved,” adds Bivins. “That environment means they can stretch themselves and build confidence.”
Bivins also emphasizes the role of parents in the programs. “Not only are they paying tuition, they are volunteering countless hours to assist with set building, costume, hair and make-up design, and other essential behind-the-scenes support that BAAY couldn’t function without,” notes Bivins.
Many BAAY alums go on to study and work in the arts with a greater confidence, readiness and marketable skill set than those that haven’t had the exposure. A handful of alums return as instructors and teachers. Most BAAY instructors have been with the organization for many years because they love their work and BAAY’s culture of inclusiveness and acceptance. “I am so proud of the talent and dedication of our staff,” adds Bivins.
Looking to the future, Bivins would like to continue to build relationships and collaboration in the Whatcom County arts community. “I’d like to work more with the Lummi Nation and Nooksack Indian Tribe on future projects,” explains Bivins.
With a solid foundation, BAAY will continue to help grow the next generation of artists and community members and foster the evolution of BAAY’s diverse programs. “Our mission is to enrich the lives of children through exploration of the arts and through the cultivation of character, confidence, creativity and community,” adds Bivins. “Those four C’s are the root of our programs.”
Our Place Cafe 2 Go is now open. Photo courtesy: Our Place Cafe 2 Go.
Editor’s Note: Our Place Café closed its doors in September of 2017, but they are now up and running as a food truck—Our Place Cafe 2 Go. For more information visit the Our Place Cafe Facebook Page.
Take one woman with Kansas roots from the Four Corners region with two children, and add one man of Hispanic and Lummi descent with seven sons. The result is a blended family who comes to the table with an extensive lineage of cooking expertise.
One thing was crystal clear from the start: Cycy and her husband, George, would honor generations of family cooks by incorporating their recipes into a menu offering homemade, from-scratch cooking.
Why cook from scratch when a foodservice truck can deliver the basics? “Our society has lost so much,” Cycy explained. “It’s nearly impossible to find a restaurant not preparing from frozen. What’s the point of having a place if you’re doing what everyone else is doing? We wanted to bring in the real food that has fed our growing family. If we wouldn’t serve it at home, we’re not going to do it here.”
Fusion Fare Before Fusion Cooking Was a Thing
The eclectic menu reflects Cycy and George’s differing cultural roots. Cycy’s parents were farmers who raised pigs and chickens and traded for other needs as the nearest grocery store was 80 miles away. She moved to the Southwest at 18 and discovered new spices and flavors.
George and his son, Ty, prepare to run orders out to their guests. Photo credit: Lynn Bakeman.
Born and raised in Portland, George’s father owned a Mexican restaurant. George was head chef at the Lummi food bank and has always worked in the industry. He joined Cycy full-time six months ago.
Between the two of them, they’re cooking up funky fusion fare that works amazingly well. “We like to surprise our guests with fun dishes that are unfamiliar to the area. It’s hard to find authentic fry bread outside of a powwow,” Cycy continued. “As far as I’m aware, we’re the only café in the area that does fry bread.”
Her fry bread shows up in several dishes including the powwow breakfast sandwich and Indian tacos. Biscuits and gravy and breakfast burritos often find their way into the lunch hour due to popular demand. The fish taco and fish and chips are off the chain.
Our Place Cafe 2 Go is now open. Photo courtesy: Our Place Cafe 2 Go.
Cycy hustled back to the kitchen and returned cradling a recipe book filled with generations of family recipes all actively in use today. “It’s my grandmother’s biscuit recipe, George’s mom’s gravy recipe, my grandmother’s cookie recipe – each has come from some point in our lives.”
Marketing 101
Prior to opening, Cycy used a direct approach visiting nearby businesses with menus and homemade cookies. She knew that the secret was to take care of their guests, but was pleasantly surprised by the power of online reviews. “The restaurant came along at the perfect time with all the apps and how people use them. There’s no other advertising I could have done so I let it build online. We have to nurture those reviews. We grow slowly so our food is where we want it to be rather than grow too fast and lose it all.”
The Ciabatta Benedict is made with ham, baby Portobello mushrooms, spring greens and scratch-made Swiss sauce. Photo courtesy: Our Place Cafe.
The $5 special changes daily and is never on the menu. Local working people know it’s within their budget and smart regulars follow Facebook or get on the café’s email list to reserve an order as the special runs out quickly.
Cycy eschews a “fast food” label. “We don’t claim to be fast,” she clarified. “We will be as quick as we can, but I’m not going to hold food. It’s made to order and it’s going to come to you hot, and it’s going to come right. When you’re doing everything from scratch like our hash browns or hand-cut fries, you’ll run into a hitch now and then. The potatoes don’t all look the same and there are variations, just like at mom’s house!”
It’s a Family Affair
Our Place Café is staffed entirely by the Guerrero family. “Food is in our blood. The love of this business, the people, the food, the good days and bad days … where can you go to work and be with your family every day? The kids are required to have a job to survive, but the child labor goes here,” Cycy laughingly explained.
Fish and chips is a high-demand house special. Photo courtesy: Our Place Cafe.
Even though the café doesn’t open until 8:00 a.m., regulars know that if they arrive early, their window is always open. If they had a door, it would be wide open as well. One of Cycy’s favorite compliments was “We feel at home.”
Visit Our Place Cafe for more information and the restaurants recent evolution into a food truck!
Becky Gutierrez loves working for Whole Foods Market because it supports her organic and natural lifestyle. Photo courtesy: Whole Foods Market.
Bellingham Whole Foods Market provides the highest quality natural and organic products, coupled with unbeatable customer service. In addition to offering more than 6,000 organic products and loads of locally-sourced goods, Whole Foods Market makes a wide variety of high-quality products in-store for you to enjoy. And you can learn more about their delicious locally made goods from the folks who make them right in the heart of Bellingham.
Becky Gutierrez loves working for Whole Foods Market because it supports her organic and natural lifestyle. Photo courtesy: Whole Foods Market.
High Quality Standards
Many of us are concerned with knowing what goes into the products we buy. Whole Foods Market’s rigorous quality standards make that easier. If a product doesn’t meet their standards, they don’t sell it. Whole Foods Market always:
Carefully evaluates each and every product sold.
Features foods that are free of artificial preservatives, colors, flavors, sweeteners and hydrogenated fats. Nothing in the entire store has any of these ingredients in them!
Is passionate about great tasting food and the pleasure of sharing it with others.
Is committed to foods that are fresh, wholesome and safe to eat.
Seeks out and promotes organically grown foods.
Provides food and nutritional products that support health and well-being.
In addition to high quality standards throughout the store, Whole Foods has additional department-specific standards. For example, in the Whole Foods seafood department you’ll never find:
Antibiotics, growth hormones or poultry and mammalian products in feed
Genetically modified or cloned seafood
Added preservatives
Additionally, all farmed fish have a minimal environmental impact, are traceable from farm to store and have undergone rigorous audits from third-party testers.
Bellingham Whole Foods Market has the best cheeses around. You can even sample to be sure you love what you buy! Photo courtesy: Whole Foods Market.
Tempting Cheese Platters Made In-House in the Specialty Department
When you walk into Whole Foods Market’s cheese department you’ll find hundreds of the best cheeses from around the globe and from our own backyard. And with free samples, you know you’ll love whatever you take home.
Cheesemonger Lizzie loves working at Whole Foods Market because she gets to spend her day surrounded by some of her favorite things. “I love working for Whole Foods because I am constantly surrounded by things I love: Cheese, coffee, wine, beer, spirits and chocolate!”
Lizzie pulls together delicious cheese trays sure to wow any guest. “I love making cheese trays because they are infinitely customizable,” she shared. “Creativity and knowledge are a cheesemonger’s best friends. I always aim to build platters that are visually appealing, exciting and deliciously satisfying. Whether you are looking for a cheese tray to serve as an appetizer, meal or dessert, there is a cheese tray for you.”
Whole Foods Market is a great source for healthy, nutritious food. Photo courtesy: Whole Foods Market.
Fresh Guacamole Made Fresh in the Produce Department
Organic produce is a mainstay at Whole Foods Market, focusing on fresh fruits and vegetables grown without the use of long-lasting chemical pesticides and fertilizers. In the produce department, Conner is responsible for making crowd-pleasing guacamole.
“It is a plethora of flavors and textures accompanied by a pleasant zing sensation,” he shared. Grab a bag of organic tortilla chips and you’ll be ready for your next backyard barbeque in no time.”
Fabulous Fried Chicken Made Fresh Daily in the Prepared Foods Department
The prepared foods department at Whole Foods Market has a wide variety of delicious meals that will suit your needs whether you’re in a hurry or have time to dine-in. Davidson makes the perfectly crispy fried chicken.
“We take the time to do it right,” he shared. “Nothing frozen. Things are prepared in house. We brine, bread and fry it ourselves. Fried chicken is the savory treat that makes every moment better, no matter how good or bad.”
Get Your Chocolate Fix with Frosted Brownies from the Bakery
From coffee-time treats and birthday cakes to hearty, savory loaves, Whole Foods Market has the goods to make your day better. The delicious Frosted Brownies Cinthia makes will definitely make your day more delicious.
“Our brownies are fudgy and chocolatey,” Cinthia shared. “Plus fresh ganache on top makes it the best brownie in town! Trust me when I say that our brownies are a testament to our commitment to great food. We don’t cut anything short when making our delicious brownies!”
Great for the Grill: Savory Kabobs from the Meat Department
Beyond labels such as free range, pasture raised, local or heritage, Whole Foods Market’s animal-welfare standards apply to everything in their meat department, so you can shop with confidence.
Carey from the meat department makes their delicious kabobs. “I love to grill,” Carey shared. “The kabobs make grilling easy and tasty!”
Stop by Bellingham’s Whole Foods Market at 1030 Lakeway Drive in Bellingham and sample all the great foods they make in-store. Plus you can ask a team member for a chance to sample any product before you buy. Or ask for recipe ideas, tips and tricks.
Don’t forget to park in the parkade when visiting Pickford Film Center. Photo credit: Jake Holt.
The Pickford has occupied its current space on Bay Street, near Woods Coffee and Mount Bakery, since 2011. Being a central part of the Bellingham Arts District, the Pickford played a role in the revitalization of the area and still contributes to encouraging downtown traffic and supporting the surrounding businesses. Over by the Limelight, moviegoers like to frequent Pure Bliss Desserts and Chocolate Necessities, for example.
Brandon Wicklund, the owner of The Real McCoy, said, “I’ve always loved Pickford Film Center and what they bring to our community. Now, being a business owner, I appreciate them even more! The Pickford has been a great neighbor to us. The collaboration on the ‘Hey Bartender’ event was a huge success and something patrons of ours still talk about to this day. Dinner and a movie can sometimes sound cliché but the Pickford offers up something more; community, culture and a passion for what they provide. It’s great to be one of the spots people frequent to dine before or after that experience.”
Pickford Film Center’s Marketing Manager Lindsey Gerhard and Executive Director Susie Purves. Photo credit: Kali Klotz-Brooks.
Carrie Cooper, the owner of The Temple Bar, said, “We love having the Pickford across the street from us! It brings all walks of life into the thriving Arts District, who often stop by our establishment to discuss the movie or event they just attended. We have a symbiotic relationship, for sure.”
The Pickford is known for its unique films, fun festivals and educational opportunities for students. However, like any non-profit organization, the film center must seek donations and support to keep things up and running. The theater also acts as a revenue generator for the city and downtown businesses and brings awareness to how important it is to support the arts.
The Pickford has not one ,but two comfy theaters! Photo credit: Jake Holt.
In 2016, Pickford Film Center sold 90,000 tickets. That’s 90,000 extra people on the streets of Bellingham that might not otherwise be there without the theater. “People don’t go home right after a show,” says Purves. Movies are often paired with dinner, ice cream, a quick beer, a stroll around the block and more. “(Movie goers) are paying for dinner and drinks. They are probably meeting other people who are doing the same thing.”
It is also worth mentioning that as an independent cinema, the Pickford promotes local food and beverages by making them available at their concession stand. The majority of their beer is local, which is important, Gerhard explains, “Especially in a town where everyone loves micro brews.” The option to have a beer or a glass of wine and see a movie is relatively new as of 2013. Gerhard says, “For some, it’s just right. A film might pair perfectly with a glass of Chardonnay.”
Pickford Film Center is a great place to relax. Photo credit: Jake Holt.
During the summer months, the Pickford puts on a film series on the rooftop of the parkade on the 1300 block of Commercial Street. Gerhard explains, “Rooftop Cinema brings a lot of business to that area as well. Plus it’s a way to inform our patrons that the parkade is a place where you can park for free in evenings and on the weekend when you come to see a movie.” Knowing that you can go straight to the parkade reduces the amount of time you spend looking for a space when you are enjoying downtown Bellingham.
A variety of local foods and beverages are offered at Pickford Film Center. Photo credit: Jake Holt.
Doctober is another seasonal event, which celebrates the art of the documentary the entire month of October. “People come early. Bellingham has a real breakfast culture and I think (Doctober) plays into it,” Purves says. “There is movie activity from 11:00 a.m. – 10:00 p.m.”
To find out what is playing at Pickford Film Center, visit their website or stop by the theater. Their windows are always filled with fun posters of local events and their upcoming shows. You can also reach the box office by phone at 360-738-0735.
