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Matt Zigulis is an amazing juggler. Maybe not literally, with flaming knives or bowling pins, but his talent to multitask is just as impressive, as he teaches third graders at Silver Beach Elementary, coaches the Bellingham High School boys soccer team, coaches Whatcom Football Club Rangers U12 girl’s soccer, and plays semi-professionally for the Bellingham United Football Club — and he does it all with a big smile on his face.
Photo credit: Stacee Sledge
Born and raised in Northern California, Zigulis came to Western Washington University on academic and athletic scholarships, where he played soccer for Western and was team captain for his junior and senior years.
He first studied pre-physical therapy — “I couldn’t get through the chemistry; it’s just not my thing,” he says with a laugh — and then switched to business. Halfway through the program he realized his love for economics had waned but he was committed to finishing the degree. “It was a good major and a great skill set to have.”
While playing soccer at Western, Zigulis volunteered with the Whatcom Rangers, a youth soccer league. By the end of his college career, he was a paid coach for the organization.
“I became a full-on head coach for the Rangers and also had a work-study thing going on at Carl Cozier Elementary while I was still doing economics,” he says. “Soccer ended and I was finishing my degree, trying to figure out what was next.”
Through his work-study at Carl Cozier Elementary, Zigulis realized teaching was what he wanted to do. He ended up overlapping his business studies with a post-baccalaureate degree in teaching. “I finished econ and went right into teaching,” he says.
After a few quarters of instructional core classes and practicum, Zigulis then spent three quarters student teaching at Geneva Elementary, where he ultimately filled in full-time, as a fifth-grade math teacher, for a colleague on maternity leave.
The 2012-2013 school year was his first full year, where he taught third grade at Roosevelt Elementary. He currently does the same at Silver Beach Elementary.
The 2012 season was his first playing with Bellingham United, which he began while still student teaching. “And then I started coaching high school on top of that,” he says, laughing again.
There was an opening in the head coaching spot for the Bellingham High School boy’s soccer team. “One of the kids who I coached from Rangers said, ‘Hey, you should apply. Why not?’” Zigulis interviewed and landed the job.
A typical weekday for Zigulis involves teaching in his Silver Beach classroom all day, holding practices or attending soccer games for his Bellingham High team every weeknight at Civic Field, followed by either Rangers practice or Bellingham United practice. On the weekends, he focuses on Bellingham United games and Ranger games. There isn’t much downtime, to say the least.
“I just embrace it, honestly,” he says with a big smile. “It’s fun, it’s not like it’s a burden. And I like being busy. From going to college and playing soccer, I’m used to being busy and having so many commitments. It’s something I love.”
Bellingham United does sometimes travel for games, the farthest away being Kamloops, British Columbia, more than three hours away. But Zigulis has never had to miss school for playing or coaching.
“Unfortunately, I got hurt early on [with Bellingham United] and I never made those trips,” he says.
He’s found that his third graders get excited to read and talk about his soccer side-jobs.
“Some of the kids will catch on and they’ll say, ‘Mr. Z! You’re in the paper!’ because they interview me after every game,” he says. He’s worked the newspaper clippings into his class’s current events curriculum.
“I’ll put the newspaper up and we’ll talk about it,” he says “We’re connecting it to what’s happening outside of the classroom.”
He’s also been known to use his experience with his third graders to motivate his high school kids. “I’ll use the examples of my third graders,” he says. “’If third graders can do it, you can do it!’”
Zigulis continues to get great enjoyment from simply playing the game of soccer, too. “That’s my release, my therapy,” he says. “The high school team is great because I can play with them.”
Working with different age groups keeps Zigulis balanced. “Going from eight-year-olds at the start of the day to 18-year-olds by the end is refreshing, yet stabilizing,” he says. “It levels me out because I get to relate my knowledge and experience on an entire spectrum of supportive minds willing to listen and learn in a team environment.”
Last year, the core group of graduating seniors on Zigulis’s Bellingham High team were players he’d coached back when they were in seventh grade, as Rangers. It was a fitting way to come full-circle.
Spend just a few minute talking with Zigulis and his enthusiasm for teaching, coaching, and playing soccer is clear. He feels fortunate to have found a way to combine his passions. But he knows what’s most important to him now and looking into the future.
“Teaching is my biggest commitment. This is the thing, right here,” he says, looking around his classroom. “Soccer got me through college and I’m fortunate to get to play and coach, but education — that’s where I was meant to be.”
Check out this YouTube interview with Matt Zigulis, filmed in 2012 after he signed with Bellingham United.
The Little Cheerful Cafe breakfast menu offers up nearly every egg-based combo you can imagine, from the simple over-easy sidled up to thick bacon strips to eggs Benedict, omelets and scrambles with colorful monikers like the Kinky Linky scramble (hotlink sausage, mushrooms, onion, red pepper, and jack cheese) and the Yuppie Scram (cheddar, corn, avocado Hermilia’s pico de gallo and sour cream). Don’t miss Little Cheerful’s hashbrowns, those thinly grated criss-crosses of crunchy goodness; at the very least, order them on the side with whatever egg or pancake delight you’re having – but they’re also done up with a cavalcade of topping options that make them a meal on their own.
Old Town Cafe
316 W. Holly Street, Bellingham, WA 98225
360.671.4431
Old Town Cafe
Located along the same stretch of downtown Bellingham as the Little Cheerful, Old Town Café has long been a hot spot for the morning crowd. Grab a seat at the big community table or wait for a booth or table of your own. Old Town uses as many natural, local, and organic products as possible and makes all its pastries on-site with whole-wheat flour and unrefined sweeteners. You’ll find plenty of vegetarian options on the Old Town menu next to gluten-free hot cakes. And the usual suspects? All the regulars are here, but done up a notch: omelets, scrambles, French toast, oatmeal, and more. Old Town’s home fries are tumbled in special spices before they hit the grill, or take a slight left turn and choose black beans with corn tortillas on the side.
New(er) Kid In Town
HomeSkillet
521 Kentucky Street, Bellingham, WA 98225
360.676.6218
A tiny place with a big reputation, Sunnyland’s HomeSkillet boasts some pretty impressive numbers on its web page: 100-200 meals served each day, 600 pounds of hand-cut potatoes served each week, a miniscule 100-square-foot kitchen, and just one cook (Kirby White, who owns the eatery with wife Tina) doing all the culinary creating. Only one of the eight tables is large enough to seat six, so smaller groups are strongly encouraged. Cozy up to your neighbors and nosh on eggs done every different way, chicken fried steak, homemade biscuits and gravy, pulled pork tater tot hash, and more. Or dig into HomeSkillet’s, well, “homeskillet,” a personal skillet heaped with home fries, scrambled eggs, and your choice of meat, veggies, or Mexican fixings. Just look at that menu and tell me you don’t want to head over right now and see if we can squeeze into a spot.
Diamond Jim’s used to reside in a miniscule triangle-shaped building on North State Street on the edge of the Sunnyland neighborhood, but now the delicious diner is smack dab in the Fountain District, in far roomier digs. The portions were always huge at Diamond Jim’s; now the spacious dining room matches that theme. And they’re not kidding around with their pancakes – 10 inches in circumference and nearly obscuring the plate they rest upon. And for the gluten-free crowd, Diamond Jim’s carries Bellingham Flatbread & Bakery gluten free’r toast and pancakes. The menu is chock full of egg dishes, of course, from omelets and scrambles to four different benedicts. Get some fried red potatoes on the side or dress them up with veggies, ham, corned beef hash, or chorizo sausage.
Adjoined with Fairhaven’s longtime coffee house favorite Tony’s Coffee & Espresso and inhabiting one half of the historic Terminal Building, built in 1888, Harris Avenue Cafe serves up charm alongside breakfast staples for omnivore and vegetarians alike. The breakfast menu features locally grown produce, Breadfarm bread, and Hempler’s meat and sausage – and organic eggs are available upon request for just an extra quarter. From traditional egg breakfasts and omelets to French toast, pancakes, granola and oatmeal, you’ll find plenty of options for everyone in your crowd searching for a spectacular first meal of the day.
Skylark’s Hidden Cafe isn’t at all hard to find – there’s a charming off-the-beaten-path entry down the cobblestone path past the vintage red telephone box, but there’s also an entrance right in plain sight on bustling 11th Street. No matter how you find it or which door you choose, breakfast at Skylark’s is always fantastic. The menu boasts specialties such as a Mediterranean frittata, biscuits and sausage gravy, and organic granola. But of course you’ll also find omelets and scrambles served with hashbrowns and toast, plus hot-off-the-griddle pancakes and French toast, and baked goods.
Views from Keenan’s on the Pier of Taylor Dock and Bellingham Bay beyond are guaranteed to wow any date.
Looking to make a romantic impression? Bellingham is chock full of date spots that will make a potential love-interest’s heart go pitter-pat.
A delightful date-night combo: Hit one of the following area eateries for a little romantic repast, and then, if the weather is on your side, either start or end your rendezvous with a stroll along the water at Zuanich Park, Boulevard Park, or Marine Park.
Over the years, several of my favorite Bellingham date-night dining spots have closed their kitchens forever (I’m looking wistfully at you, Calumet, Nimbus, and boZak), but many wonderful options remain.
D’Anna’s has been dishing up spectacular hand-made pastas since the early 90s, when it started a wholesale pasta business in Seattle. Upscale restaurants received regular raves when serving D’Anna’s delicious creations, and the owners decided to open their own restaurant here in Bellingham. It’s consistently named the best Italian restaurant in Cascadia Weekly’s Best of Bellingham annual poll – and for good reason. D’Anna’s dinner menu runs the gamut from traditional Italian dishes with lamb, pork, chicken, seafood and steak plus an array of their stunning fresh pastas: spaghetti, linguini, shells, pappardelle, spinach rigatoni, spinach fettucine, and ravioli. Entrée prices range from $11 to $25.
The Fork is a gastronomical gem tucked up along the north side of Lake Whatcom in a secluded-feeling spot. Opened in June 2009, you’d never know it’s housed in what was once the old Agate Bay Store & Gas Station. The dining room’s ambiance trends upscale, though anyone would be comfortable in any attire – this is the Pacific Northwest, after all. The food is the real showstopper, focusing on local ingredients prepared with attention to detail and obvious loving care. The Fork’s dinner menu changes with the season and must be perused to fully appreciate the detailed dishes it serves up. Entrée prices range from $16 to $28.
1200 Harris Avenue, Suite 310, Bellingham, WA 98225
360.733.6136
The Black Cat has been a Fairhaven staple since 1987, when it took over the space from La Creperie, which had closed down a few years prior. Gregg Kimber, a former La Creperie employee, took advantage of the space’s fantastic architecture – think brick walls and soaring wood-framed windows – to give the restaurant a French Cabaret theme, which makes it feel intimate, comfortable and absolutely romantic. The menu includes bistro sandwiches and crepes but also offers beef stroganoff, wild sockeye salmon, filet mignon, and more. Bistro items are priced from $10 to $14, while entrée prices range from $14 to $27.
Both casual and elegant at once, Keenan’s at the Pier offers a panoramic view of Bellingham Bay and the San Juan Islands from every table. Executive Chef Rob Holmes has created an ever-changing seasonal menu featuring the best of the Pacific Northwest, plated with special attention to detail and thoughtful flavor combinations. Local vendors and farmers are key to making so many menu items sing, from the Sage & Sky Farm lamp chops and Double R Ranch filet mignon to the Carlton Farms pork chop and local squash medley. Entrée prices range from $14 to $32.
It’s hard to imagine a more romantic sunset-watching spot than at the Cliff House. Opened in 1969, this neighborhood restaurant is tucked up above Bellingham Bay, amidst its very quiet South Hill neighborhood. Long known for its decadent whiskey crab soup, the Cliff House menu also showcases local ingredients and seasonal offerings in its mouth-watering seafood, steak and chicken dishes. Entrée prices range from $21 to $36 (plus market price for steak and lobster).
The same Washington-based restaurant group owns both of these restaurants, which are nestled near each other on Squalicum Harbor. Entrées range from to $15 to $37, with appetizers on the slightly spendier end. Anthony’s dinner menu is heavier on seafood, with several steak options, while the Hearthfire Grill menu serves up chicken, fish and steak. Both restaurants feature magnificent views of Bellingham Bay and the San Juan Islands.
Tony began coaching youth basketball, through the Boys & Girls Clubs of Whatcom County, as a way to stay connected with his kids.
By Stacee Sledge
Tony Dominguez leads the Western Washington University men’s basketball team.
Most Whatcom County residents know Tony Dominguez as head coach for Western Washington University’s men’s basketball – the team’s longtime assistant and then associate head coach who took the helm in 2012 and led his men to a 31-3 record, a GNAC regular-season championship, West Regional title, and into the NCAA Division II final four.
But Coach Dominguez also guides another important group of much younger athletes: those who play through the Boys & Girls Clubs of Whatcom County.
A father to 15- and 11-year-old daughters and an 8-year old son, Tony has long volunteered to coach his kids’ teams. With a very busy Western work and travel schedule, it’s been another way to fit in extra family time.
“As a college coach, the hours of the job are odd,” he says. “So if I was going to hang out with my kids, I needed to coach them.”
Tony’s history with the Boys & Girls Clubs of Whatcom County goes back to his days as a Western student.
“When I first came to Western, I refereed there to make money to help pay my way through school,” he says. “I worked flag football, baseball, basketball – everything.”
He enjoyed his experience working for the club. “At the time, I thought if I wasn’t going to get into coaching, maybe I’d try to be an athletic director or something there.”
Eventually, the assistant coaching position with the Western men’s basketball team beckoned and Tony’s career ultimately took a different direction.
Coaching 8-year-olds, for example, is quite different from the young men on his Western squads. For one thing, the mood tends to be a whole lot sillier.
“Kids are awesome,” Tony says. “It’s just fun to be around them. It’s like teaching; every day is hilarious because they’re just goofballs.”
He admits it takes a lot of patience. “Sometimes, it’s not so much coaching as it is babysitting.”
Another big difference between coaching at the college level and leading the elementary school set is competition – or lack thereof.
“I’m super-intense and super-competitive [at work],” he says, “but I go the other way when I’m coaching the kids.”
A demanding Western schedule means he can’t make every Boys & Girls Club practice or game, but two or three parents step in and help make it work.
Tony began coaching youth basketball, through the Boys & Girls Clubs of Whatcom County, as a way to stay connected with his kids.
Tony believes the competition in youth sports has gotten a bit out of control — from the parents, not the kids.
“I do think it’s important to have the concept of winning and losing down,” he admits. “But at eight or nine years old, it shouldn’t be determining their day.”
He says most of the kids don’t let it do that, but the parents sometimes do. “I think the perspective is a little skewed by many of the parents.”
How does he respond when he sees a parent reacting strongly during a game?
“I just kind of smile,” he says. “Everyone has their own way and I’m not judging how people live their lives. It’s not my place to tell them how to react at youth sports and I just kind of chuckle at some of the responses at games. It is what it is.”
Last year, he led what he calls “a good little team” who “for whatever reason, weren’t losing.” They played undefeated for much of the season – like his WWU men’s basketball team.
“When we did eventually lose a game, the gym erupted. Parents [from the opposing team] took pictures and made it into a big deal. Our kids started crying.”
He says some folks think he stacks his team because he is the Western coach. “It’s just friends’ kids,” he says with a chuckle. “I didn’t go out in the community and look for certain kids.”
Tony raves about the work the Boys & Girls Clubs of Whatcom County is doing. “It’s a great organization for kids. Very healthy,” he says. “I believe the Boys & Girls Club is the best of all youth sports.”
Having said that, he also thinks the higher-level competitive teams are great for some youth athletes. “I think kids that are good enough to do that need to do that. But the Boys & Girls Clubs have a great mission. They’ve always had great people running the Bellingham branch and I think right now it’s outstanding.”
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