Comcast, Evergreen Goodwill Team Up to Bring Connection and Opportunity Through Free Classes

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Comcast-Goodwill-Job-Training-and-Education-Help-ESL-Classes-2022 — Students in a recent English as a Second Language course at Bellingham Goodwill's Job Training and Education Center. Photo credit: Matt Benoit

Many people who visit the Bellingham Goodwill may never notice it, but towards a far wall at the front of the store, hanging above a pair of wooden doors, a large sign reads: “Job Training & Education Center.”

Beyond these doors, in two 15-station computer labs and multiple classrooms, people’s lives are changing for the better.

Thanks to support from Comcast and other regional partners, individuals and families in Whatcom County, and across Northwest Washington, are receiving the online access, resources, and skills they need for educational and employment goals.

Evergreen Goodwill offers free courses and workshops — covering everything from employment readiness to English language learning — in virtual, hybrid, and in-person formats across five Goodwill Job Training and Education Centers in Western Washington.

Evergreen Goodwill’s Job Training and Education centers make growth, knowledge, and internet connectivity possible for many local residents. Photo credit: Matt Benoit

Comcast’s Lift Zones program is benefitting the Goodwill’s Job Training and Education P\programs through enhanced Wi-Fi capabilities, and the company has made other financial and equipment contributions, as well. Lift Zones is part of Comcast’s digital equity initiative, which includes programs like Internet Essentials and Project Up.

Goodwill’s free courses are supported by regional partners that include Comcast, which provides funding and tech support courtesy of its Lift Zones program. Photo credit: Matt Benoit

“Our overall mission is to break down barriers to education and employment,” says Ryan Hodges, a communication specialist for Evergreen Goodwill. The success of the program, he adds, proves that Goodwill is much more than just a thrift store.

“Every time you donate something to Goodwill, every time you choose to shop here, you’re also supporting what’s happening here in these classrooms. You’re supporting people’s dreams and educational endeavors.”

Making Progress

The Whatcom County Job Training & Education Center covers a wide range of topics. Their adult basic education classes include English for Speakers of Other Languages (ESOL), high school equivalency completion, citizenship test preparation, computers and digital literacy, customer service essentials, and work readiness skills.

The latter topic includes information on resume and cover letter writing, online job searches and applications, program and typing practices, email, dressing for job interviews, how to apply for jobs with a conviction history, and more.

Goodwill’s free courses are also available in remote and hybrid forms. This propeller-shaped camera has a rotating lens to keep remote students engaged. Photo credit: Matt Benoit

“It’s basically building up people, making them feel like they’re worth something,” says Norma Suarez, Job Training and Education Center manager at Bellingham Goodwill. “Because sometimes people come in here thinking, ‘I just work as a retail person.’ But once you start talking to them, you’re like, ‘Okay, you’re more than just a retail person.’ And once they see their resume, done by a professional, their face kind of lights up.”

Professional instructors, hired by Goodwill, include TEASL (Teaching English As a Second Language)-certified language instructors and other instructors with master’s degrees in their chosen specialty. They are joined by employment specialists and case managers for students, and together these individuals form an incredible team to help students pursue success.

The classes don’t just provide students access to goals and growth, but also basic needs. Case managers can work with students to find help if they’re struggling with utility bills or food access, as doing so improves both their class performance and their job outlook, Suarez adds.

The center offers many courses, including citizenship preparation. Photo credit: Matt Benoit

In addition to funding from partners like Comcast, proceeds from Goodwill donations and purchases make these classes possible. In addition to being free, the courses have a lower entry barrier than many similar programs.

“Some programs have certain restrictions because of their funding,” Suarez says. “You have to be a single mother, or you have to be a certain age, or you have to have a disability. We don’t have any of those barriers. If you want to find employment, we’re here for you.”

A Silver Lining

When the COVID-19 pandemic struck in the spring of 2020, Goodwill acted as a critical lifeline for many students.

Places like public libraries, WorkSource locations, and even DSHS offices closed, leaving some who rely on their digital services in a bind. Goodwill remained open so students could use computers and be connected to Wi-Fi. They also loaned out laptops — Bellingham Goodwill has nearly four dozen Chromebooks available for checkout — and Wi-Fi hot spots.

Students in a recent English as a Second Language course at Bellingham Goodwill’s Job Training and Education Center. Photo credit: Matt Benoit

The benefits of doing so were critical to some. Suarez mentions one woman, living between Lynden and Ferndale, who was working on getting her General Education Diploma (GED) when the pandemic hit. By renting out the needed equipment, she never stopped studying. With the college temporarily closed and no timetable on actually taking her GED exam, she had extra time to study, and could communicate virtually with her instructor for help.

“If we had closed — if we didn’t have the technology to loan her — she would have stopped,” Suarez says. “We would have lost her. And now she has her GED, and she’s thinking about going to college. This is someone who didn’t feel like she was college material.”

Even with the pandemic subsiding, hybrid courses are sticking around at Goodwill because of their many benefits. Each computer lab has a large, propeller-shaped device with speakers and a moving camera lens that helps remote students feel more in-sync with their in-person pupils.

“They’ve kind of tapped into that macro trend,” says Andy Colley, Comcast’s external communications director. “Whether it’s work or learning, we’re now in hybrid mode. It’s the new normal. We’re not returning back to always being in-person. So, having that internet connectivity, and having a robust library of virtual classes, is really helpful.”

Remote classwork is also a big deal for those living outside of Bellingham. Although occasional in-person workshops take place in Lynden, Everson, and the East Whatcom County Regional Resource Center near Kendall, learning from home allows students to bypass in-person obstacles like transportation or childcare.

Those involved with the program say seeing people empower themselves is immensely gratifying to witness. For Colley, it’s the most rewarding part of working for Comcast.

“What Evergreen Goodwill and Comcast share is this commitment to getting people the assets, the resources, and the skills to advance in this digital economy,” he says. “The way things are now, the skills that are needed to get a job — online access is mission critical to that. This is where we’re working together.”

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John L. Scott’s Irena Lambrou Discusses Bellingham’s New Residential Electrification Requirements

By

Matt Benoit

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downtown Bellingham — Photo courtesy John L. Scott

On February 7, Bellingham’s City Council unanimously voted to require all new commercial construction and residential structures of more than three stories to electrify their water and room heating needs.

This means that soon, in many local buildings, natural gas will be a thing of the past.

There are caveats, of course. While natural gas water heaters and furnaces won’t be allowed in these specific new builds, gas kitchen appliances and fireplaces will still be okay. The ordinance doesn’t apply to any residential buildings less than three stories, either, or existing commercial buildings.

The new changes are part of the city’s Climate Action Task Force road map to meet major climate and carbon targets by 2030.

John L. Scott Realtor Irena Lambrou is a big fan of the benefits of residential electrification and has worked to make her own home more energy-efficient. Photo courtesy John L. Scott

“The major source of carbon emissions was coming from buildings here in the city, so moving away from fossil fuels and moving towards electrification is another step towards becoming carbon neutral sooner than later,” says Irena Lambrou, a Realtor at John L. Scott Bellingham.

The new requirement will take effect in August, and although it doesn’t necessarily affect them, the recent change has both local homeowners and Realtors thinking about the energy efficiency of their homes.

Lambrou, for instance, has made electrification changes in the home she shares with her husband. The older house, which once was partially unheated with bare bones insulation, now has several ductless heat pumps. In addition to doubling as air conditioning units, the pumps are highly efficient and save money on both electricity and heating.

Their home also has ceiling-installed radiant heat panels in some areas, as well as LED lights and an energy-efficient dishwasher.

Why Go Efficient?

The benefits of creating an energy-efficient home, whether you’re buying, selling, or staying put, are many, Lambrou says.

Cheaper or non-existent utility bills, of course, are generally everybody’s favorite.

“When it does come up on a home, I think it’s an added benefit that people are really excited about,” she says of energy-efficient listings. “Especially when the seller can say, ‘Hey, my utility bill is $7 or nothing a month.’ People get really excited about that. Unfortunately, right now, electricity is seeing an increase in pricing. But if you have solar, generally speaking, utility bills are low.”

Opting for electric heat pumps, in place of natural gas furnaces, brings both efficiency and money-saving to residential homes. Photo courtesy John L. Scott

Lambrou says buyers are usually stoked about homes with cool, energy efficient features. While low inventories and a competitive market make these features low on most Bellingham buyers’ lists of concerns, she says some people have efficiency questions for her after moving into a new home.

From a societal and moral perspective, doing your part to lower carbon emissions and combat the potential effects of climate change is also a noble cause, Lambrou adds.

And, of course, making a change away from natural gas erases both possible health and safety concerns. Lambrou says more and more scientific data is pointing to potential health concerns due to the way natural gas can diminish indoor air quality.

On the safety side, Bellingham has an average of several emergency calls a week over potential gas issues. If you don’t have gas, it’s obviously difficult to have a gas leak that could lead to dangerous fumes or explosions.

On the Right Path

While it’s likely more local changes towards a carbon-neutral future will be in store, Lambrou says she doesn’t see requirements for new or even older single-family homes around the corner.

Any changes will likely be suggested rather than required and encouraged through financial incentives like rebates and subsidies for energy efficient equipment. A friendly nudge towards increased solar panel usage in Bellingham featured many of these rebates and subsidies several years ago.

Lambrou also says that Bellingham Mayor Seth Fleetwood is also working on a Climate Action Fund to provide funding of further efficiency transitions for those of whom affordability is most an issue.

“I think they’re [working] to figure out a way, maybe with federal and state funds, to help people,” she says. “I don’t foresee any forcing anyone to do these conversions.”

Bellingham isn’t the only city to make these kinds of changes. In Washington, the City of Subdued Excitement joins Shoreline and Seattle in enacting similar electrification requirements for larger new buildings.

In places like Ithaca, New York, things are going even further: in late 2021, the city’s common council approved a plan to electrify all of its public and private buildings — about 6,000 in total — by 2030.

And if places in upstate New York can decide to electrify, then Bellingham certainly can, too.

“I think we’re on the right path,” Lambrou says. “Not too far in the future, I think we may see state mandates about electrifying homes and such. So, I’m glad that we’re getting ahead of the game.”

Watch Lambrou’s recent Bellingham Real Estate Podcast conversation with John L. Scott’s Paul Balzotti for more thoughts on energy efficiency and Bellingham moving to electric.

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Herb Niemann’s Steak and Schnitzel House in Everson: Serving Quality, Aged Steaks for Nearly Half a Century

By

Jessica Hamilton

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Niemann's Ribeye feature — One rotating special is the 34-ounce bone-in ribeye. Photo credit: Meaghan Flesch

People who move to Whatcom County from the Midwest often complain that there aren’t any quality steak places here in the land of seafood, vegan-friendly menus, and taco trucks.

If you are one of said people, you’ve not yet found Herb Niemann’s Steak and Schnitzel House. It’s your beacon of hope. Better yet, it’s an old-school steakhouse nestled at the foot of the Cascades.

Herb Niemann’s has a loyal base of followers on Main Street in Everson. Wow your honey with a gorgeous country drive that ends at Herb’s. Photo credit: Jessica Hamilton

Take a scenic 30-minute drive north through raspberry fields and perfectly kept, vintage farmhouses and you’ll reach Herb Niemann’s on Main Street in Everson. It’s the perfect location for a special night out.

The atmosphere in the bar is warm and inviting with exposed brick walls and a large, colorful stained-glass window above the dark hewn bar. A German theme runs through this 100-year-old building, with heavy wood beams, dark romantic seating and a great big fireplace visible from four sides. A wine cave houses an excellent wine selection, and a display window allows diners to see the chef cutting their steaks.

“All our beef is Herford from Nebraska,” says Angel Goering, owner of Herb Niemann’s Steak and Schnitzel House. By the time huge sides of beef are served to guests, they’ve aged “between 28 and 35 days.”

Head Chef John Vance and his apprentice Ed. Photo courtesy: Herb Niemann’s Steak and Schnitzel House

Aging steaks creates tender cuts by breaking down the collagen held within the meat. It also evaporates the water contained within, resulting in a concentrated flavor.

John Vance is the head chef and he lovingly cuts every steak by hand. “It’s labor-intensive,” says Goering. “They definitely put in some long days.”

Goering is very appreciative of Vance and the work that he does. She’s proud to have him on staff. “It’s really hard to find somebody who can cut steaks in the right way,” she says. “It’s one thing to break down a fish, but to break down a side of beef is tricky. To watch him do it is like watching surgery. I don’t think people realize how involved it is.”

A Bavarian theme runs through the food and the decor at Herb’s. Photo credit: Jessica Hamilton

Vance has been cooking for 28 years. “I learned from my dad and my mother. She’s Filipino and my dad was an Iowa farm boy,” says Vance. “I grew up on a tiny 20-acre farm and had to do all the butchering; I cut chicken and beef.”

At Herb’s, New York strips, filets and ribeyes are all cut to order. “You don’t want to cut those ahead, or it dries them out,” Goering explains.

Everything is made in-house, including their own spätzle. “They make the batter, put it in a press and hand press it into boiling water,” Goering says.

A brick, arched door wine cellar keeps wine bottles at the perfect temperature. Photo credit: Jessica Hamilton

Beef trim is ground into hamburgers and pork trim into bratwurst. Dressings, desserts, soups, sauces—even the Texas toast is made in-house. “The only thing we don’t make is our jalapeño poppers,” says Goering.

She’s a Kansas girl originally, and her dad owned a steakhouse while she was growing; she worked as a server. When Goering moved to Everson, she owned a commercial construction cleaning business.

“When the economy collapsed, I didn’t have any work,” she says. “All of our contracts stopped, so I went back into the restaurant industry.”

She found a job serving tables at Herb Niemann’s and eventually became a manager.

A dining room at Herb Niemann’s sits waiting for Christmas guests. Photo credit: Meaghan Flesch

“My dad passed away unexpectedly about nine years ago,” she says. Her father was young, and it came as a shock. “He left me money, but I didn’t know what to do with it because it wasn’t really my money. So, I just put it in an account and left it there.”

Five years later, Herb Niemann decided to sell the restaurant. Goering felt that it made sense for her to follow in her father’s footsteps and buy it with her inheritance.

“When my dad would come to visit, he would want to eat here because he loved the steak,” says Goering. “It’s kind of cool, that I knew he loved this place and it was one of his favorites.”

She bought the restaurant four years ago and hasn’t changed anything except for adding daily specials and a few seafood dishes.

Goering loves living in Everson, and she’s delighted to host family celebrations for locals, again and again. She’s worked at Herb Niemann’s for so long that she sees longtime guests now bring in their children.

“We have a really loyal customer base who’ve been coming here for many years,” she says with a smile. “We can’t change it because they want what they’re used to, and you don’t want to mess with it.”

Herb Niemann’s Steak and Schnitzel House
203 West Main Street in Everson
360-966-2855
Hours: Monday-Sunday, 5:00 p.m. to close

One rotating special is the 34-ounce bone-in ribeye. Photo credit: Meaghan Flesch
Niemann’s steak burger is 3/4 pound of house-ground chuck, hand-formed and grilled to your liking. Photo credit: Meaghan Flesch
The summertime Monday night special is a beer-battered, line-caught Cod is served with fries and a small Caesar. Photo credit: Meaghan Flesch
Niemann’s classic Schnitzel Champignon is tender, panko-breaded pork cutlets smothered in mushrooms and sauce Bérnaise. Photo credit: Meaghan Flesch

Children of the Setting Sun Productions Uses a Lummi Lens To Tell Global Stories

By

Steven Arbuckle

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Children-of-the-Setting-Sun-Lummi-Nation-onscreen — Children of the Setting Sun has evolved over the decades from telling stories through dance to telling stories onscreen. Photo courtesy Children of the Setting Sun Productions

It’s not incorrect to say that Children of the Setting Sun Productions makes independent movies and videos, but that description leaves out the sheer number of projects, passions, and possibilities created by the organization. Executive Director Darrell Hillaire had me sit down with four young team members to find out what they do, and how they are affecting the world around them.

“The Children of the Setting Sun was originally a group of storytellers — in the form of a singing and dance group led by one of Darrell’s ancestors — that shared stories through song and dance,” says Cyrus James. They produced theatrical and stage performances, and from there it evolved to making videos. “That part began with the Salmon People movie, and evolved into using film- and video-making to share the stories of the indigenous people in our area, the Coast Salish area.”

While Hillaire created the organization, it quickly becomes clear why I am hearing from his assistant and members of the production team. “Darrell has had a lot of different leadership roles throughout his life. He used to be Chairman of the Lummi Tribe and founded the Lummi Youth Academy, and after that he wanted to start sharing stories,” James says. “A lot of what he does is paving the way to leadership for youth. He puts us in positions that set us up to learn how to make a change.”

*From left to right: Isabella James, Santana Rabang, and Cyrus James.* Executive Director Darrell Hillaire sent the talented young team to answer questions for this article as one way to help prepare them for future leadership roles. Photo courtesy Children of the Setting Sun Productions

The Salmon People Project is a multi-faceted endeavor that will bring several different versions of media to the public eye. “The original Salmon People movie began three or four years ago, and now we’re moving in the direction of a full-length feature,” says James. The film is centered around the lives of fishermen, and how the lives of salmon relate to the identity of indigenous people. “And acknowledging that the earth is suffering, and that we’re losing a lot of salmon,” says James. “A lot of it is based around the question that the late Lummi Chairman Larry Kinley asked: ‘Who are we without salmon, and how does that create an understanding of identity?’”

Along with the movie, there’s another Salmon People project they hope will eventually be on Netflix as a six-part series. “Our production capabilities have increased, and we have a new editor, so we’re redoing a lot of things and adding a lot of archival footage,” James says. “It’s much bigger than when it began, and it’s changed a lot.” The group is striving to wrap up the project within the next year.

Children of the Setting Sun Productions are contracted to make informative videos locally, and documentary features for a global audience. Photo courtesy Children of the Setting Sun Productions

The same foundation holds both productions together, allowing salmon to illustrate what ties Whatcom County to the rest of the world.

“We have to create a mindset shift, where we don’t own the salmon or the water. We’re wards, or custodians,” says Free Borsey. He then lays out the four statements that guide the entire project: “Who are we with salmon? Who are we without salmon? The salmon run is worldwide — across Asia, down past Japan, through the Polynesian Islands, to South America. So salmon people are worldwide.”

While the feature film is supported by Visionmaker Media, a branch of PBS, much of Setting Sun’s support comes from closer to home, including community members.

“We are sponsored through a bunch of foundations, like the Water Foundation, the NoVo Foundation, the Satterberg Foundation, and the Vadon Foundation,” says Santana Rabang. “There’s a long list of others that support us, and PeaceHealth and GroupHealth have been good partners. We partnered with them to do land acknowledgments at each hospital location, and they’ve been really supportive of our work.”

A large part of the group’s documentary work includes conducting interviews to learn diverse stories and perspectives. Photo courtesy Children of the Setting Sun Productions

When mentioning sponsors, Rabang is also talking about the mission that lies at the heart of her team’s work. “The money is not just about fundraising, but about relationships,” she says. “A home for many people to live together in unity is the goal. Salmon doesn’t only feed us and provide family incomes, it teaches us valuable life lessons. It teaches us respect and generosity and reconnects us to the land and water.”

In addition to the Salmon People Project, the Setting Sun crew is hard at work on projects that stay closer to home. “We’re contracted by organizations in the area to do Native-based filmmaking, to share issues relevant to those organizations,” says James. Currently, their biggest contract is with Accountable Communities of Health, whose work is to educate healthcare providers, create accountability, and strengthen relationships in healthcare. “We’re making a video with each of the eight Tribes in this region, to show what healthcare means to them.” ACH will then share that media with providers, to help educate them on the meaning of healthcare in these indigenous communities.

Children of the Setting Sun has evolved over the decades from telling stories through dance to telling stories onscreen. Photo courtesy Children of the Setting Sun Productions

To produce all of these projects, the production company itself has grown. And, in turn, that growth has allowed it to move into other forms of media.

“A few years ago, before all of us came on, it was just three people and the board members,” says Isabella James. “They started recruiting more people, and that’s when film production started. And then they brought me on to start the podcast.” The Young and Indigenous podcast is available on their website, as well as through the well-known Spotify and Apple platforms.

As Children of the Setting Sun continues to grow, it reaches out with new projects. It also produces online and in-person events, including plans for a Mother Earth Day celebration on April 22^nd. The best way to stay current with the organization is to keep an eye on their Facebook and Instagram pages.

Twin Sisters Brewing Announces Event Spaces for Non-Profit Organizations

By

Steven Arbuckle

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The taproom is located in the working brewery and gives a speakeasy vibe to events that take place there. Photo courtesy Twin Sisters Brewing Company

The Twin Sisters Brewing Company story began with a desire to create an open, park-like setting in the Sunnyland neighborhood. A place for families to come together, where they could bring their children and dogs, to share a beer with friends.

“That idea evolved into a restaurant and brewery with a spacious beer garden and a rotating seasonal menu [that adds] something really unique to the neighborhood,” says Events Manager Katie Patterson-Hulett. “What’s special is that Twin Sisters has these well-designed spaces: an outdoor, park-like garden setting, and also the indoor restaurant and brewery spaces.”

Lined with trees, Twin Sisters’ Picnic Alley lends an intimate feel to smaller outside gatherings. Photo courtesy Twin Sisters Brewing Company

Since opening in 2018, Twin Sisters has rented those spaces to community members to host get-togethers. “When I first came into Twin Sisters [this past December], I was blown away, because the interior spaces were so thoughtfully designed by artists and craftsmen, and they just had an incredible vision,” says Patterson-Hulett. The main restaurant is an expansive hall with custom wood and metal designs, and thoughtfully placed doorway openings throughout offer indoor and outdoor capability.

Following up on the idea of creating a community space in the middle of a neighborhood, the Twin Sisters crew now looks to welcome groups that devote themselves to important work in our community. “I’ve seen a lot of businesses and individuals host their gatherings here, and we also want non-profit organizations to have access to these spaces,” Patterson-Hulett says. “To meet and plan, or to rest and celebrate with their volunteers, host fundraisers, auctions, or galas — and to do it in a way that’s doable for organizations that work on tight budgets.”

Katie Patterson-Hulett (right), who has the pleasure of making clients’ dreams a reality, is seen here with Assistant Events Manager Daniel Rova. Photo courtesy Twin Sisters Brewing Company

Patterson-Hulett’s enthusiasm is infectious when she talks about Twin Sisters’ desire to not only host, but also help non-profit organizations meet their fundraising goals. “We want to directly help non-profits fundraise,” she says. “For example, this month we’re hosting a casual evening event for Summit to Sound Search and Rescue to help them raise funds to replace a boat they lost in the recent flooding.”

Twin Sisters offers a variety of wonderful rental spaces of varying sizes suitable for all kinds of events or gatherings.

The mezzanine above the restaurant gives a spacious impression while serving as a nice venue for smaller crowds. Photo courtesy Twin Sisters Brewing Company

“We have our restaurant, which is spacious and airy, and would be a great place for a gala auction. And then there’s a mezzanine that overlooks the restaurant floor, with a separate staircase entrance, that would be wonderful for something like a silent auction,” says Patterson-Hulett.

One of her favorite spaces is the Twin Sisters taproom.

“It’s the working brewery by day, and at night it turns into a unique, vibe-y, speakeasy-type room, with a beautiful bar, keg seating, barrel tables, and a garage door that can be opened up,” she says. “Right outside is an area we call the triangle garden. If the weather is nice, you could use both spaces — there’s a big fire pit out there that’s awesome for gatherings.”

Here, the large main floor of the restaurant is being prepared for a wedding. Photo courtesy Twin Sisters Brewing Company

There are also options that lie outside the main building. “In the winter, we have our big tent set up in the back. It’s enclosed and heated and just massive. It seats something like 150 people,” says Patterson-Hulett. In the spring and summer, the tent comes down and the beer garden opens up.

“Then there’s Picnic Alley,” she says. “It’s a tree-lined space that’s great for smaller gatherings. And there are some new potential spaces to come, that are being worked out right now.”

The taproom is located in the working brewery and gives a speakeasy vibe to events that take place there. Photo courtesy Twin Sisters Brewing Company

Booking space typically includes a certain amount of food and beverages figured into the fee, but Patterson-Hulett recognizes that there are ways to make access easier. “We offer non-profits use of our private spaces on Mondays, Tuesdays, and Wednesdays at a special rate. That includes no room rental fees, a reduced food and beverage minimum, and a food menu that’s designed with the non-profit’s budget in mind,” she says.

The idea of bringing people together takes on a literal meaning when Patterson-Hulett looks to the future.

“After these two long years of COVID, I think people want to gather and be near one another again, to hug their friends, have a beer and a meal in a beautiful space, and relax a little bit,” she says. “And I really hope that non-profit organizations feel welcome here. I encourage them to reach out for more information and see how we can help to facilitate that togetherness.”

Puget Sound Energy Brings New Electric Vehicle Charging Station to Cordata Food Co-op

By

Matt Benoit

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Visitors to the Community Food Co-op location in Bellingham’s Cordata neighborhood may have noticed a recent clean energy addition to the co-op parking lot: a new electric vehicle (EV) charging station is now available for public use 24 hours a day, seven days a week.

Officially unveiled at a ribbon cutting ceremony on December 9, 2021, the charging station at 315 Westerly Road features two Level 2 charging ports and two direct current fast charging (DCFC) ports, the latter of which can fully charge an EV in under an hour.

Four men and a woman stand at ribbon cutting ceremony — An official ribbon cutting ceremony last December opened the latest Up & Go EV charging station in Bellingham. Photo courtesy PSE

The charging station is part of Puget Sound Energy’s Up & Go Electric program, and is the third public charging station the utility provider has built in its service area. It follows the opening of charging stations in Lacey and Kent over the past two years, with at least five more planned.

PSE has also installed charging stations at workplaces, multifamily dwellings, single-family residences and community-based service providers on a pilot basis. Learnings from these pilots will inform future EV charging programs from PSE.

“We are proud to support the City of Bellingham in its commitment to sustainability and expanding charging infrastructure for electric vehicles in our region,” says Will Einstein, Director of Product Development and Growth at PSE. “Partnering with local businesses like the Community Food Co-op to provide public charging that is fast and accessible to all drivers, helps meet the growing demand for more electric vehicles while reducing carbon emissions in our state.”

You don’t have to be a PSE customer to use the new Co-op charging station, as anyone with an EV can plug in. Users can download the Up & Go Electric app onto their smartphones when using the station, providing them with easy mobile payment options, remote monitoring, and other great features.

The new Up & Go EV charging station in Bellingham is part of PSE’s commitment to create a clean energy future and aspire to be a “Beyond Net Zero Carbon” company by 2045. *Photo courtesy PSE*

Driving an EV charged on PSE’s power grid can cut annual transportation-related carbon dioxide emissions by 50%, compared to a comparable gas-powered vehicle. These charging stations provide an even greener way to charge an EV, as electricity purchased at the station is matched with 100% renewable energy through PSE’s Green Power program.

It’s all part of PSE’s commitment to create a clean energy future as it aspires to be a “Beyond Net Zero Carbon” company by 2045. The energy provider will reduce its own carbon emissions to net zero, while also helping other societal sectors enable carbon reduction across Washington State.

For those who frequent the Cordata Co-op, the excitement of the new charging station — helping customers charge their vehicle in a fast, convenient, and green way — is palpable.

“I’m very excited about this partnership with PSE because sustainability is one of our core values,” says Donna Nygren, manager of the Cordata store. “In the 12 years that the Co-op has been open we’ve seen significant growth in north Bellingham. This electric charging station is a step in providing valuable and sustainable infrastructure in the area.”

To learn more about electrifying your transportation needs and PSE’s Up & Go Electric program, visit their website.

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PSE Partners With Taco Time To Help Restaurants Go Carbon Neutral

By

LocalTalk Contributor

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Puget Sound Energy will help Taco Time replace 100% of the energy used at all its restaurants with renewable energy and carbon offsets

Submitted by Puget Sound Energy

Puget Sound Energy (PSE) and Taco Time Northwest are working together to make all 79 Taco Time restaurants carbon neutral. Taco Time has signed on to match 100% of its energy used with renewable power through PSE’s Green Power and Carbon Balance programs.

By matching its electric and natural gas usage with clean energy options, Taco Time restaurants will reduce their carbon footprint by more than 15.5 million pounds of CO2 every year – the equivalent to not driving nearly 18 million miles each year.

“It’s wonderful to see a Pacific Northwest institution showing its commitment to our region by participating in PSE programs that invest in local renewable energy projects,” said Mary Kipp, PSE’s President and CEO. “This type of partnership is another way we’re working together to create a clean energy future for all.”

PSE makes it easy for businesses to meet corporate sustainability and clean energy goals through its renewable energy programs which includes; Green Power, Carbon Balance and Renewable Natural Gas. Each one offers a way for businesses to reduce its carbon footprint while making use of the Pacific Northwest’s abundant clean power resources.

“As a local, family-owned company, headquartered in Washington state for nearly 60 years, we believe it is important to sustainably use our region’s natural resources so they’re available for generations to come,” said Chris Tonkin, Taco Time co-president. “Almost a decade ago, we launched an industry leading and nationally recognized composting program. We’re thrilled to take the next significant step in our commitment to preserving the environment by making our business 100% powered by renewable energy and offsetting any natural gas usage with carbon offsets in northwest forests.”

PSE is committed to working together to create a clean energy future for all while setting an aspirational goal to be a Beyond Net Zero Carbon company by 2045. PSE will target reducing its own carbon emissions to net zero and go beyond by helping other sectors to enable carbon reduction across the state of Washington. Partnering with successful Northwest businesses like Taco Time, helps PSE engage more people in that mission.

Whatcom READS Announces 2023 Book Selection

By

LocalTalk Contributor

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Submitted by Whatcom County Library System

The Cold Millions by Spokane-based author Jess Walter is the Whatcom READS 2023 book selection. Michael Christie, author of the 2022 featured title, Greenwood, made the announcement during a March 4 event at the Mount Baker Theatre.

Winner of the Washington State Book Award and named to numerous “Best Book of the Year” lists, The Cold Millions follows the lives of orphaned brothers, Gig and Rye Dolan, as they struggle to realize their dreams of a better life. Spokane’s Free Speech Riots of 1909 form the backdrop of the novel and historical figures Elizabeth Gurley Flynn and Police Chief John T. Sullivan anchor the plot. As Gig and Rye careen through booze, flophouses, vaudeville, jails, and IWW protests, they find themselves caught between fighting for labor rights, looking out for each other, and securing personal safety. An intimate exploration of love, family, betrayal and loyalty, this book presents a wide range of discussion and programming opportunities leading up to the author’s visit in March of 2023.

Community members may borrow The Cold Millions as a book, eBook or eAudiobook from local libraries or purchase it from Village Books, which donates a percentage of each sale to Whatcom READS.

Leading up to the author events in March 2023, the Whatcom READS planning committee will work with community groups to create programs that explore themes from The Cold Millions. Inspired by the book, the 2023 Whatcom WRITES prompt is Between Fact and Fiction. Visit Whatcom READS website, whatcomreads.org, and social media pages for updates and to get involved.

A former National Book Award finalist and winner of the Edgar Allan Poe Award, Jess Walter is the highly regarded author of seven novels, one book of short stories and one nonfiction book. His stories, essays and journalism have appeared in Harper’s, Esquire, The New York Times, The Washington Post and many other publications.

Walter began his writing career in 1987 as a reporter for his hometown newspaper, The Spokesman-Review. He has also worked as a screenwriter and has taught graduate creative writing.

In addition to winning the Washington State Book Award, Walter has twice won the Pacific Northwest Booksellers Award (for The Zero and We Live in Water) and was a finalist for the L.A. Times Book Prize (The Zero) and the PEN/USA Award in both fiction (The Zero) and nonfiction (Every Knee Shall Bow). His novel Beautiful Ruins spent more than a year on the bestseller list. Walter was also a finalist for the 1992 Pulitzer Prize as part of a team covering the shootout and standoff at Ruby Ridge in northern Idaho. He lives in Spokane with his family.

Celebrate Spring With a New Birdhouse and Support the Whatcom Humane Society

By

Kristin Noreen

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20220222_123909 — Local artist Ben Mann's colorful creation for the upcoming birdhouse auction. Photo courtesy: Whatcom Humane Society

The best birdhouses this spring won’t be found at the big-box stores — they’re at the Whatcom Humane Society! WHS volunteers have been building and decorating birdhouses all winter to prepare for its virtual birdhouse auction to benefit the WHS Wildlife Rehabilitation Center. More than 100 birdhouses will be available for bidding; designs range from traditional to fabulously inventive.

This year’s auction features an original piece by local artist Ben Mann, a frequent contributor to WHS events. “Doing good as I do well is surely a high point for me both personally and professionally—partnering my levity with WHS is a no-brainer,” Ben says. “Between commercial art, fine art paintings, and whimsical signage, my art touches many surfaces. Similarly, WHS touches countless lives: animals wild and domestic, as well as the humans of all ages who treasure them.”

Last year’s auction raised over $20,000 for the Wildlife Center, which moved to a new location last summer on donated land with an existing lodge building. Most of the renovations and wildlife enclosures were built with volunteer labor.

Last year’s auction raised over $20,000 for the WHS Wildlife Center. Photo credit: Todd Folsom

The large site has enclosed aviaries, small pools for use by ducks, otters, and other wildlife, and specialized habitats for just about any critter in Whatcom County. Animals are cared for by workers in camouflage so as not to habituate them to interaction with humans.

One of the largest expenses faced by the Wildlife Center is caring for trumpeter swans, many of whom enter the facility in spring with lead poisoning. The primary medication used to treat lead exposure is specialized and very expensive. The birdhouse auction helps finance this, as well as treatment for all sick and injured wildlife in the county, all year round.

Local artist Ben Mann’s colorful creation for the upcoming birdhouse auction. Photo courtesy: Whatcom Humane Society

Common wildlife needs at the center include orphaned animals (coyotes, rabbits, possums, raccoons, and many birds), injured deer, and owls. In springtime, volunteers feed orphaned baby birds around the clock. The center has treated squirrels, otters, eagles, and skunks. They are prepared to help any animal or bird in need. Releasing healed animals back into the wild makes all their hard work worth it.

Expanding the Wildlife Center’s capacity by moving to the new center has been expensive, and the pandemic has tightened the Whatcom Humane Society’s budget all around. Many donors have not been able to contribute at their previous levels. The annual fundraiser gala has been virtual for two years in a row, and revenue has been reduced by not having the live raffles, games, photo booths, and drink sales. The birdhouse auction was introduced last year to help make up the shortfall, and was successful beyond all expectations.

For last year’s auction, volunteer Cindy Partlow Whitney painted two adorable birdhouses, one with a barn theme and one that looks like a stone-trimmed cottage. “I have not really painted before, but I like anything creative and artsy,” Whitney says. “I just wing it.”

Saralee Sky’s hand built and painted house. Photo credit: Saralee Sky

Volunteer Saralee Sky built and decorated her house. “I bought a kit from Etsy, and then added a few wooden flowers I had,” says Saralee. “Then I painted it bright, happy colors.”

Every birdhouse has a unique theme and story behind it.

Birdhouses will be on display at the WHS Thrift Shop (at Meridian and Bakerview, in the strip mall next to the Burlington Coat Factory) the weekends of March 18–20 and 25–27. You can also view the birdhouses online at the auction website. Online registration for the auction began on March 1 and new birdhouses will be added until March 10. Bidding for the auction opens the first day of spring, March 20, and closes March 31.

Cindy Partlow Whitney’s freehand painted house. Photo credit: Cindy Partlow Whitney

Winners can pick up their birdhouses at the shelter (2172 Division Street) April 7 through 9. Shipping is available for some items within the US only, at the winner’s expense.

In a garden-rich place like Whatcom County, it can be hard to make your outdoor decor stand out from the crowd. A one-of-a-kind handmade birdhouse is just the thing — plus, you’ll be helping Whatcom County wildlife to survive and thrive.

Bellingham’s Crepe Offerings Will Hit Both Your Sweet and Savory Spots

By

Matt Benoit

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Bellingham-Crepe-Roundup-2022-Mount-Bakery-Sweet — The legendary Crepe Suzette — two small sweet crepes drenched in an orange syrup and coated with whipped cream and powdered sugar — from the Mount Bakery. Photo credit: Matt Benoit

It is thought that the crepe — the thin French flapjack now found the world over — originated in that country’s Western half during the 13^th Century. The word itself finds its origins from the Latin word “crispus,” meaning curled or wrinkled.

You, however, probably don’t care that much, right? I get it. We’ve all scrolled through a food blog to get to the actual online recipe we’re searching for. So, let’s get down to business. Bellingham doesn’t have a lot of crepe places, but those it does have are certainly worth your time and tastebuds.

AB Crepes – 1311 Railroad Avenue

Providing a steady stream of sweet and savory crepes to downtown denizens since 2012, AB Crepes’ extended evening hours make it a favorite among both the sober and the not-so-sober. If you have a random crepe hankering in a non-breakfast time frame, this is where you go to have it satisfied.

AB’s crepes are sizeable and not paper-thin, meaning whatever crepe you choose will be fairly filling. The vibe here is also fun and friendly, featuring local artwork on the walls and a very foolhardy food challenge that only six pairs of people have completed among more than 350 attempts over the years.

Downtown Bellingham’s AB Crepes serves up delectable sweet and savory varieties at a reasonable price, all day long. Photo credit: Matt Benoit

On the sweet side of things, AB is an especially great place if you wish to experience the psychological healing benefits of Nutella: multiple varieties of crepe feature the iconic chocolate hazelnut spread. My last visit there, on a cold winter night, saw me pick up a “Strawnana” — fresh cut strawberries and bananas wrapped in a warm, chocolate-covered crepe blanket.

AB also features dulce de leche, banana cream pie, and strawberry shortcake-inspired varieties, and once had a vanilla pudding-filled option called the “Vladimir Puddin.” Some crepes also feature its classic “ABC ’auce,” a homemade sauce comprised of cream cheese, vanilla, sugar, and cinnamon.

On the savory side, options include garlic chicken pesto, Hawaiian, the “Harvest Moon” — a crepe filled with butternut squash, sweet potato and onion in a balsamic reduction — and the “Crepe N’ Daise” — a breakfast-inspired crepe topped with Hollandaise sauce.

Crepes here are also relatively inexpensive, in the $7 to $11 range, and paying in cash gets you a 4% discount.

Open seven days a week, 9 a.m. to 10 p.m.

Magdalena’s Bistro and Crêperie – 1200 10th Street Suite 103

Tucked into a series of shops in the Fairhaven Village Inn building, Magdalena’s is the place for a luxuriously flavorful, European crepe experience.

Courtesy of a Polish owner, Magdalena’s features several authentic Polish recipes, including handmade pierogis, Paczki — a fruit spread-filled doughnut — and Polish-style soft crepes filled with ricotta cheese, various fresh fruits, and a topping of mascarpone cream cheese. The last time I visited here, my sweet crepe — folded into a non-traditional shape appearing similar to open-ended dumplings — combined strawberries and mango with those aforementioned sweet cheeses. It was delightful.

Magdalena’s Bistro and Creperie in Fairhaven offers exquisite crepes, with over a dozen savory options. Photo credit: Matt Benoit

All told, Magdalena’s has about a dozen sweet crepe varieties including the traditional Crepes Suzette. Their version is comprised of a fresh-squeezed orange juice reduction, Grand Marnier, and ice cream. For an extra dollar, any sweet crepe can be made with chocolate batter.

On the savory side, another dozen or so options exist, and patrons can choose between organic whole wheat flour and gluten-free buckwheat flour ($1 extra) for their crepes. Options include breakfast crepes featuring fillings like eggs, apple-smoked bacon, avocado, and Kenai-Red Alaska Coho smoked salmon, and other more lunch-suited varieties including house-roasted pork lion, Italian prosciutto and grilled seasonal vegetables.

Magdalena’s sweet crepes include authentic Polish-style options, filled with fresh fruit and ricotta cheese, and topped with mascarpone dollops. Photo credit: Matt Benoit

My last savory crepe here, a crispy affair featuring Coho, eggs, artichoke lemon pesto, green onion, a mascarpone horseradish cream sauce, and a thorough topping of avocado, was terrific. It was thinner than other crepes I’ve had, meaning that if you’re starving or splitting it, you might need some additional calories to feel full. But it doesn’t lack for flavor.

While more expensive than other crepe shops in town, Magdalena’s is a great stop for a fancy brunch, date night, or taste of Poland.

Open Wednesday through Sunday, 9 a.m. to 2 p.m.

Mount Bakery Café – 308 West Champion Street and 1217 Harris Avenue

A time-tested brunch spot known for its waffle-based benedicts, the Mount Bakery also cooks ups some great crepes at both its Fairhaven and downtown locations.

The Mount Bakery Cafe — well-known for its waffle-based Benedicts — also serves up well-filled, omelet-size savory crepes. Photo credit: Matt Benoit

Its savory options are quite filling, as I found the last time I visited and ordered a turkey gouda crepe. Folded over just once like an omelet and thoroughly filled with ingredients, a Mount Bakery crepe is wonderfully crispy on the edges and sure to make your belly happy.

Varieties include a Monte Cristo crepe complete with nitrate-free ham and boysenberry preserves, a southern-style “Crepos Rancheros,” and an Apple and Pear Crepe with fresh Bellewood Acres apples, brie, and pear butter. All savory crepes come with choice of side salad, soup, or roasted potatoes.

The legendary Crepe Suzette — two small sweet crepes drenched in an orange syrup and coated with whipped cream and powdered sugar — from the Mount Bakery. Photo credit: Matt Benoit

Sweet crepes feature a choice of either fresh fruit folded into a crepe topped with whipped cream and rich chocolate ganache, or a truly satisfying version of the Crepes Suzette — a French standard featuring two small crepes covered in an orange-based sweet sauce and topped with whipped cream. Frankly, you can’t go wrong with either.

Both locations open seven days a week starting at 8 a.m. Fairhaven location closes at 2 p.m., with downtown closing at 3 p.m.

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AB Crepes – 1311 Railroad Avenue

Magdalena’s Bistro and Crêperie – 1200 10th Street Suite 103

Mount Bakery Café – 308 West Champion Street and 1217 Harris Avenue

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