The Chrysalis Inn & Spa presented $2,100 to Bellingham Pride, representing the spa’s June donation in honor of Pride Month. Bellingham Pride is a 100 percent volunteer-based organization that would not be possible without the generous financial support of the community. Pride is able to provide youth events, parades and festivals that foster a healthy and safe environment for the LGBTQ community, families and allies in Whatcom County.
Bellingham Pride does important work in Whatcom County. Photo courtesy: Chrysalis Inn.
The organization relies on donations to fund everything from parade permits to event spaces, decorations and even porta-potties! This year, Bellingham Pride is also providing transportation and housing for the parade’s Grand Marshall, Tree, the bartender from the Stonewall Riots in New York City. Next year marks the 50th anniversary of those historic events that helped launch Pride celebrations around the world. For more information about this week’s Bellingham events and how to make a donation, visit bellinghampride.org.
The Chrysalis, a locally owned hotel, spa and restaurant on Fairhaven’s waterfront, has been giving 1 percent of monthly spa revenues to a local non-profit since February of 2017, now totaling over $30,000.
For July, 1 percent of spa revenues will be donated to the Bellingham YWCA, an organization dedicated to eliminating racism, empowering women and promoting peace, justice, freedom and dignity for all.
There's nothing like a perfect cup of brew. Photo credit: David Yake.
I know why I prefer my favorite coffee shop and I know why my friends like theirs. The difference could be in the atmosphere, flavor options or milk alternatives, or in the quality of the roasted beans they serve. But what do those coffee shops think of themselves? What do they want people to know about them? That was the question my husband posed to me a few weeks ago. “We have so many cafes,” he said. “It’s hard to pick between all of them. What do you think they’d tell us makes them special; why we should choose them over another shop?”
So, in the spirit of investigating the best, I asked several different Bellingham coffee shops what they feel makes them stand out from the crowd. Here’s what eight of them had to say:
Baristas at work, behind the counter at Camber. Photo credit: Caleb Young.
Although it’s one of the newer coffee shops, Camber started roasting coffee for other cafes around the country in 2015. “Good coffee is at the core of what we do,” says David Yake, Camber co-founder. “Our baristas are incredibly talented and can make a single origin pour-over for the coffee nerds, a delicious vanilla latte with Grace Harbor milk or – one of my favorites – an espresso milkshake using Snoqualmie Ice Cream.”
“It just so happens that we’re also obsessed with food and we pride ourselves on having amazing dishes for our guests from morning to night. Our head chef is always coming up with fresh, seasonal dishes. A couple of his latest additions are the Fennel Sausage Sandwich, Grilled Watermelon Salad, Chilled Avocado Soup and, a perennial favorite, the Lamb Burger, made with grass fed lamb sourced from Anderson Ranch. We also have amazing desserts that we get from a number of incredible local bakers, including Antler Baking, which pair nicely with our well-rounded wine program, which is always rotating thanks to the hard work of our Wine Director, Emmaline Jones.”
Coffee and dessert is pure bliss, at Pure Bliss. Photo credit: Mackenzie Schieck.
While this may not initially stand out as a coffee destination, Pure Bliss offers a serious, unique coffee experience. “Being a from-scratch, all-natural dessert shop, it’s important that our coffee and espresso selection pairs beautifully in quality and flavor with our desserts,” says Owner Andi Vann. “That’s why we choose to serve pour-over style ‘drip’ coffee. The fair-trade, organic beans are freshly ground and brewed upon order, ensuring the smoothest, freshest cup of coffee possible. We also insist on using our house-made chocolate ganache, white chocolate ganache and caramel to complement our espresso beverage selection. Those in combination with locally-roasted organic espresso beans and locally-sourced dairy makes the best possible latte or mocha. Yum!”
Quotable cups at Woods Coffee, for your daily inspiration. Thank you Jon Muir! Photo credit: Taylor Bailey.
Ryan Spiker, Director of Marketing for Woods Coffee, says, “There are a number of things I could speak to in regards to why we believe so many people would choose Woods Coffee every day, but I’ll give you just the few that are most important: people, culture and quality. We go to great lengths to find amazing baristas who genuinely care about our guests and want their experience to be amazing. Our hope is that anyone who walks through our doors would instantly feel like they’re part of the family. In terms of separate locations, we’re really diligent about creating a similar experience at all of our stores. It’s important to us that guests get the same great experience no matter which location they choose.”
There are lots of Woods Coffee locations in Whatcom County but Wes Herman, Founder and CEO, says, “Our Boulevard Park, Railroad and Flatiron locations are all registered historic buildings and for that reason alone, these are unique sites. Each building is over 100 years old. The character of each adds to the experience, not to mention the history of each building and how we have built coffee shops in spaces that were built for other purposes. We take a lot of pride in preserving the original architectural elements that are found at each location. Our Lakeway site is unique because it’s our area’s only public place to view coffee being roasted and see how Cold Brew is produced. With such a great local coffee culture, this is important for people to enjoy the craft side of what we do with roasting coffee and brewing Cold Brew.”
Kim Strang was behind the counter when I walked in to Café Velo, a friendly smile on her face, ready to make a cup of coffee or talk shop. “What makes Cafe Velo unique is that we are a bike shop,” she told me right away. “We’re a full service bike shop where you can have a great coffee, draft beer and sandwich while waiting for our mechanic to tune up your ride. Cafe Velo also has a wonderful patio space to enjoy all day long.”
A beautiful latte, to be enjoyed in one of many local cafes here in Bellingham. Photo credit: Taylor Bailey.
“At Primer we are not striving to be the best coffee shop in Bellingham,” says Angela Bryant, owner of both Primer and Elizabeth Station. “Our goal is to do our absolute best without making any compromises. We source ingredients of the highest quality and try to showcase what is inherently awesome about Whatcom County. This means bringing in local product and seasonal items so any patron to stop by could experience what’s great about living in Bellingham. Our number one priority is service; this means when hiring, we seek out professionals who have a passion for hospitality running through their veins. Above all, we want to be a place for our community, a safe and fun local hangout spot that our neighbors love and are proud to call their own. We make most of our products in-house and sell a rotating menu of incredible coffees sourced through relationship and roasted by us here in Whatcom County. We also have a unique Natural Wine program and, of course, offer a very large unique selection of beer by the bottle on the Elizabeth Station side of the wall.”
When asked, Cameron VanEpps shares some great reasons to choose The Union Coffee Shop. “We strive to be a comfortable place to come in and study, meet friends or grab a Latte and pastry while heading to work.”
Since they’re connected to the Daisy Café, you can eat from their full menu while enjoying prize-winning coffee. “We were hand-selected from very few shops to serve Tony’s Ganesha espresso, which was the first place winner in America’s Best espresso competition,” says VanEpps. “So not only do we strive to use the highest quality of ingredients to serve you the best cup of coffee, we also try and follow our motto that we hand stamp on every one of our cups ‘From much love, comes much love.’”
If you like to drink mochas, you’ll especially enjoy theirs – the chocolate is made in-house. “And the array of pastries we offer are freshly baked every morning,” VanEpps says.
There’s nothing like a perfect cup of brew. Photo credit: David Yake.
Rei, the manager of the Lettered Streets Coffeehouse (LSC), had this to say about their shop. “Located in the historic Pickett Building, we at Lettered Streets Coffeehouse are proud to be Bellingham’s neighborhood go-to for deliciously crafted coffee. We appreciate each unique individual within the LSC family and look forward to serving our valuable customers and community daily.”
Black Drop Coffeehouse creates artistic beverages. Photo credit: John Oppelaar.
“We believe first and foremost in using a quality, traceable product that is as local as coffee can be,” says co-owner Stephanie Oppelaar. “Our beans are roasted by Maniac Roasting, the founders of the Black Drop, right over by Bellingham High School. Secondly, we adhere to rigorous training. Our training program was developed by The USBC judge and all our baristas were trained to that standard. Thirdly, we believe in the power of community and strive to be a safe, inclusive space for all. We take our coffee seriously and ourselves not seriously at all. We strive to include our customers in our jokes and you will often find us laughing with a line of people. We’re all about top notch customer service and work to learn everyone’s names so we’re personal, not faceless.”
Check out each of these great choices for a delicious cup o’ Joe. Grab a quick cup or sip slowly and enjoy your friends, the scenery or a quiet project. And remember, this isn’t an extensive list – if you have time, experience all of Bellingham’s great coffee shops. You won’t be disappointed.
Slanted Sun Farm sells a vast array of produce, such as beets, carrots, kale and chard. Photo credit: Kenneth Clarkson.
Not even a dreary day can keep me away from a farmers market. This past Saturday was a wet one for Whatcom County (sometimes I think the weather gets confused and doesn’t realize it’s July). Despite the rain, vendors and customers alike gathered at Lynden’s Centennial Park for the weekly market.
The Lynden Farmers Market is open 10:00 a.m. to 2:00 p.m. on Saturdays. Photo credit: Kenneth Clarkson.
The Lynden Farmers Market moved to Saturdays this year to encourage more engagement with vendors and Lynden’s flourishing downtown. The market runs from 10:00 a.m. to 2:00 p.m. and stays open rain or shine.
All Lynden Farmers Market vendors grow, produce and craft their items locally, which is the biggest reason to attend. Shopping local helps the local economy, making it more sustainable and fostering economic growth. There’s no better place to peruse an abundance of local wares and produce than a farmers market.
The market, which started in 2011, has been used by many vendors since the beginning. This year brings a few new faces, several of whom joined after the move to Saturday.
I wanted to meet as many of the vendors as I could, and disperse money across several different outlets. Let’s see how I did.
The market is set up in a giant circle. I started off on the right side and made my way around counterclockwise. Before I began, I checked my wallet for cash. I was out. It’s a good thing almost all vendors use card-readers; luckily my credit card could work here.
First stop: Ten Fold Farm, owned and operated by Tiffany Bell, President of the Lynden Farmers Market. I knew I wanted produce. My favorite part of the farmers market is buying a ton of fresh veggies to stock the fridge. After a nice chat with Tiffany, I picked up a box of mini squash containing small pattypan and zucchini squash varieties, and a head of lettuce.
Nicos Coffee Roastery gets their beans from South America, Central America and Africa. Photo credit: Kenneth Clarkson.
I didn’t have to travel far to my next destination. Tiffany’s next-door market neighbor, Lacey Thompson, co-owns Soul Sisters Baking. The goods on display looked too delicious to pass up – plus I needed something to pair with my coffee.
Lacey must have read my mind, “Looking for a treat to pair with your coffee?” she said.
This is Soul Sisters’ first year at the Lynden Farmers Market and Lacey said it’s been a rewarding experience; both customers and vendors are accommodating and nice.
After eyeing a giant salted chocolate chip cookie, I was sold. I purchased one and continued on, my sweet tooth satisfied.
On my way to Slanted Sun Farm’s stand to grab some beets that I’d noticed from afar, I decided to browse the woodworking, soapmaking and other craft vendors. The Lynden Farmers Market carries a wide variety of fine wares and proceeds go directly to the local artisans who create them.
Slanted Sun Farm owners Jared Danilson and Anna Morris have been vending at the Lynden Farmers Market for four years, and Jared has spent the last two years on the Lynden Farmers Market Board. Their farm is located in Everson and is certified organic. I found vibrant beets, carrots, cabbage and romanesco at their stand.
Slanted Sun Farm sells a vast array of produce, such as beets, carrots, kale and chard. Photo credit: Kenneth Clarkson.
I was on a mission for those bright red beets.
Beets have a variety of uses. Many people juice the beetroot and they’re even good cut raw or boiled to make a beet-like hummus dip. What I didn’t know is that the leaves are edible; Anna enlightened me. If you like beets, don’t miss out on the leaves – healthy, nutritious and delicious sautéed with lemon oil and red chili flakes.
As my coffee ran low, I decided to round out the day with one more cup. My last stop was Nico’s Coffee Roastery, a small-batch coffee roaster based in Lynden. The roastery has operated commercially for two years, and the Lynden Farmers Market is the only market where you can currently get their coffee.
Coffee roasted at Nico’s Coffee Roastery comes from South America, Central America and Africa. After I tried a free sample, I bought the appropriately titled “Farmers Tan Roast.”
It was a successful day at the Lynden Farmers Market. As I forgot to bring my reusable bags, I walked away with as much as I could carry. My haul was diverse: a bag of coffee, a bunch of beets, a box of mini squash, head of lettuce and a giant chocolate chip cookie. And this doesn’t even come close to the vast array of items available. Check out the Lynden Farmers Market for yourself. You’ll be glad you did.
A new carnival, plenty of fair food favorites and grandstand entertainers led by nationally popular comedian Jeff Foxworthy highlight the 108th Northwest Washington Fair, scheduled Aug. 13-18 in Lynden.
Don’t miss Jeff Foxworthy’s performance. Photo courtesy: Northwest Washington Fair.
This year’s fair also features the Lynden PRCA Rodeo, the always-popular demolition derby, the classic country sounds of brother duo High Valley and Bret Michaels, former front man for iconic rock band Poison. But roots of the Northwest Washington Fair still are in agriculture, according to manager Jim Baron.
“Thanks to all the farmers, FFA and 4-H members who bring us draft horses, cows, goats, pigs and more, thousands of people gain a better understanding and appreciation of agriculture in Whatcom County,” said fair manager Jim Baron. “And children love seeing all the different animals!”
The Northwest Washington Fair, which annually draws close to 200,000 attendees each year, opens gates at 9:00 a.m. and closes them at 10:00 p.m. each day. The carnival is open from 11:00 a.m. to 11:00 p.m.
Gate admission is $13 for adults, $11 for seniors 62 and older and $8 for youth ages six to 12. Children five and younger are admitted for free.
Discounted admission tickets (adults, $11; seniors, $9; youth, $7) will be available July 25-Aug. 12 at Haggen Northwest Fresh stores in Whatcom and Skagit counties and Peoples Bank branches in Whatcom County. Family value packs of two adult admission tickets, two youth admission tickets and two one-day carnival wristbands are offered for $95 – a savings of $23 – July 17-Aug. 12 exclusively at Little Caesars Pizza stores in Whatcom and Skagit counties. All-day carnival wristbands for $29 (regularly $38) also are available on those dates at Little Caesars Pizza.
The Bank of the Pacific Grandstand Entertainment Series starts with the demolition derby on Monday, Aug. 13 (shows at 12:30 and 7:30 p.m.). The Lynden PRCA Rodeo draws some of the top professional cowboys in the world for competition in bull riding, bareback riding, saddle bronc riding, tie-down roping, steer wrestling and team roping at 7:30 p.m. Tuesday, Aug. 14 and Wednesday, Aug. 15. The rodeo is followed by three top-flight entertainment acts, all at 7:30 p.m.: Bret Michaels on Thursday, Aug. 16; High Valley on Friday, Aug. 17; and Jeff Foxworthy on Saturday, Aug. 18.
This year’s fair will bring many new thrills. Photo courtesy: Northwest Washington Fair.
Tickets for all of the grandstand entertainment can be purchased at www.nwwafair.com and the fair office, 1775 Front St., Lynden, and by phone at 877-699-FAIR. VIP packages also are available for each performance. Grandstand tickets don’t include fair gate admission, which is required.
While everyone is having plenty of fun, the fair also will be emphasizing healthy practices, such as washing hands and drinking plenty of fluids.
“Whether at the fair or anywhere else, an excellent preventive measure is washing hands thoroughly and frequently,” Baron said. “We’ll have 24 hand-washing stations throughout the fairgrounds in addition to public restrooms.”
Other highlights of this year’s Northwest Washington Fair include:
The region’s largest provider of carnival rides and games, Funtastic Traveling Shows, will be in Lynden. More than three million people, including attendees of the Washington State Fair in Puyallup and the Oregon State Fair, visit Funtastic Traveling Shows each year.
Children 10 and younger can get free tickets to the Lynden PRCA Rodeo by going to the fair office or a CHS Northwest retail store in Lynden, Ferndale, Bellingham or Nooksack by Aug. 12.
The trick-roping, whip-cracking antics and comedy of Karen Quest will be on display on the Banner Bank Festival Stage and while she is walking around the fairgrounds. Magician Louie Foxx also will be performing throughout the fairgrounds when he isn’t on the Banner Bank Festival Stage, which offers entertainment daily from late morning through the evening.
The Wenatchee Youth Circus, “The Biggest Little Circus in the World,” returns with high-wire and flying trapeze artists, fire acts and aerial feats.
Characters Elsa and Anna from “Frozen” will be meeting fairgoers the last three days of the fair.
Hundreds of cows, horses, pigs, sheep and more will be exhibited by local farmers and 4-H and FFA youth.
It wouldn’t be the fair without some great vehicle entertainment. Photo courtesy: Northwest Washington Fair.
The schedule of featured grandstand performances follows (prices don’t include fair gate admission, which is required):
Monday, Aug. 13 – Demolition Derby. Reserved grandstand tickets are $10 for the 12:30 p.m. show and $18 for the 7:30 p.m. show.
Tuesday, Aug. 14, and Wednesday, Aug. 15 – Lynden PRCA Rodeo, 7:30 p.m.; $15 for ages 11 and older ($12 tickets available through Aug. 12 while supplies last at all Whatcom County CHS Northwest retail stores).
Thursday, Aug. 16 – Bret Michaels, 7:30 p.m.; preferred seats, $30; reserved seats only $5 courtesy of International Brotherhood of Electrical Workers (IBEW) Local 191 and offered on a limited first-come, first-served basis with gate admission into the fair.
Friday, Aug. 17 – High Valley, 7:30 p.m.; preferred seats, $20; general admission, free festival seating courtesy of International Brotherhood of Electrical Workers (IBEW) Local 191 and offered on a limited first-come, first-served basis with gate admission into the fair.
Saturday, Aug. 18 – Jeff Foxworthy, 7:30 p.m.; reserved seats, $35 (preferred seats sold out).
For more information, visit www.nwwafair.com or call 360-354-4111.
Friends Zeina El-Sharo (left) and Raihana Afridi (right) explain that pricing is tricky but the real fun is in making deals, cutting deep discounts and enticing wandering patrons with BOGO offers. Photo credit: Anna Black.
It was a rainy Saturday when I hit the Farmer’s Market for kid’s vending day. I spoke to several vendors, aged 7-17, who were damp but in good spirits as they showcased their products. They taught me about slime, wire-wrap jewelry, collage, crochet, sewing and even the recommended growing practices of succulents. What struck me was the focus and determination of these entrepreneurs. They were fast and had sharp, smart minds keen to evaluate the market. Combined, they could easily teach BIZ 101 (and probably 102) at Western.
Though entering 8th grade this year, Pepper Berry is saving for college with income from her handmade jewelry, cards, bath bombs and other assorted products. Photo credit: Anna Black.
Financially, these kids have it handled. Many have investors in the form of parents, grandparents and friends who sometimes ask for interest-free repayment ranging from 10 percent to 25 percent until paid in full.
One of the vendors, Liana Kelly, may really be onto something. When asked about her seed money, she explained that she and her partner, Abee Tolman, have an investor, Ambur Tolman, who Kelly explains is “really chill,” adding that this is a good trait to look for when starting out.
Reinvestment dominates the spending budgets. All have plans and ideas for further expansion of product lines, inventory build-out and business development in the form of new displays, developing or expanding an online presence, and even production machinery. All advise that 25 percent (or more) of gross should go to reinvestment. Henry Gwozdz, for example, has his eye on a discontinued sewing machine, the Bernina 830, which he first learned to use at Social Fabric but which he says will help with his production.
Henry Gwozdz explains that he “loves all things cutesy” and with a boutique vibe. He credits Northwest Yarns and Social Fabric with his sewing skills. Photo credit: Anna Black.
A few had plans for their own cut, but all were satisfied with 25 percent (or less) of the gross profit going to their personal goals such as college or fun money. Julia Quinn and partner Audrey Quinn want to raise money for a roundabout they’d like to see installed on Old Fairhaven Parkway. Not only is this important to them personally but as a business, connecting to something larger than yourself makes it easy to talk to people. Nolan Burghart would probably agree as he was there selling succulents for his 4H club.
When asked about business, they all had ready answers. No one had to think or hesitate. It was as if they’d been holding onto these ideas and were ready to teach. They take their work seriously even though, as Marcella Byers pointed out, “It should be fun. If it’s not fun, what’s the point?”
These kids manage to merge fun with professionalism at every turn. And lest you think they don’t know what professionalism is, Liana Kelly had an immediate reply, explaining that it means showing up on time, being prepared and being tidy with your displays.
Pepper Berry says this work is, “more of an obsession.” She just has to do it. That seems important in a world where sales aren’t guaranteed. This echoed Mercedes Byers who says she had the idea to make slime with her sister because she really just wanted to make slime, a lot of slime, all the time. She knew that if they sold it, they’d have the money and the excuse to make more.
Jeanett Aamot demonstrates the textured stretch of one of her best selling slimes. She also sells these on Etsy and Instagram as KuteKiwi_Slimez. Photo credit: Anna Black.
Some things are more fun with friends and several of the booths were joint ventures. Yet all of these teams explained they had careful agreements in place to prevent friction. They said if people could just agree and share, it would work out. Ami Purdue said that if they couldn’t decide what to spend their earnings on, they could spend it together doing something fun or buying things from the other kids.
Other advice included an important gem from Berry who observed that displays are often too low for the adults to see clearly. It was wise to raise the display to their level to prevent them from having to stoop. Burghart also said displays were important, and stressed the value of being outgoing and engaging to every approaching person, something many of the vendors repeated throughout the interviews.
Zayden Heggem and others talked about using free resources, namely Pinterest and YouTube, to learn about their crafts and also about business.
On pricing, Jeanett Aamot says that prices need to be fair. Do market research, ask around and look at what others are doing to be sure your prices are in line with theirs. Ami Purdue and Jessa Bates say that neatness counts and that it’s especially valuable to repurpose and recycle materials wherever possible.
Sisters Marcella and Mercedes Byers are already enjoying Instagram and Etsy success with their slime brand, Narwhall_Slime. Photo credit: Anna Black.
There were many lessons shared, including these great tips:
Have fun with it
Don’t yell
Be creative
Think about what people want from you, not just what you want to do
Reinvest
Pay people back who invest in you
Engage with people
Be neat and careful
Show up on time and come prepared
Reinvest part of your profits back into your community
Ask for help (from people who are chill)
Have a goal but focus on the moment
Recycle and repurpose
Another thing came up every time, said with reverberations of humility and awe – gratitude. Thank you mom, dad, grandma, grandpa, aunt, friend, sibling, helper, customer, supporter – thank you. Every one of these kids were quick to say that others had invested time, knowledge and money in their success. And they were all – every single one – openly grateful. Clearly, their lessons don’t stop at BIZ 101.
When engaging in outdoor recreation, participants should take care to respect Whatcom wildlife. Photo credit: Justin Pedigo | FC Photography.
Summer is glorious in Whatcom County. Our little corner of Washington is beautiful all year round, but it’s especially vibrant in the warmer months. Plus, there are a plethora of fun activities to choose from. Here are a few ideas of what to do in and around Bellingham July 13—15. And don’t forget to check out our full events calendar for all the fun happenings in Whatcom County.
WhatcomTalk aims to be your source for positive information and events happening in Bellingham, Ferndale, Lynden and throughout Whatcom County. If you have a suggestion for a post, send us a note at submit@whatcomtalk.com. For more events and to learn what’s happening in Bellingham and the surrounding area, visit our events calendar. To submit an event of your own, visit our events calendar and click on the green “Post Your Event” button.
Flex Movement Lab is excited to release their FRONTLINE X-Train program, and even more excited to offer a month FREE for all service members. This is truly functional training for both job performance and full body optimization for anyone on the FRONTLINE in their job, family or sport.
The FRONTLINE X-Train System is perfect for those working on the front line. Photo courtesy: Flex Movement Lab.
Life is lived in 360 degrees, and the loads and movements we ask of our bodies are rarely ever perfectly balanced. You juggle kids, your groceries, imperfectly balanced tools. We combine ancient tools with modern techniques to create mentally engaging and tactical, physically challenging workouts that translate to the real world. Perfect for anyone who swings a hammer, lifts heavy overhead, utilizes a weighted lever or just wants to add a new challenge into their workout routine.
The Steel Mace mimics real world movement and is one of the most effective ways to train and condition your whole body due to the disproportionate weight displacement; you’ll be optimizing your stabilizer muscles, joints and primary power centers.
The FRONTLINE X-Train is designed to alternate workouts between steel mace, mobility conditioning, self-defense conditioning and SMR (self-myofascial release) dynamic recovery to follow the proven four-day wave method (training low, mod, high, recover). We also integrate portions of our functional yoga into the week in various warm ups and cool downs.
Scott Ryckman is a Fire Captain and a coach. Photo courtesy: Flex Movement Lab.
Functional yoga is movement based on traditional poses but that serves a specific physical performance or sport specific goal. This is very different than traditional yoga which is “moving meditation” that includes eastern philosophy, meditative breathwork and chakra energies. We simply make the physical benefits available to all without the spiritual and meditative pieces that make many uncomfortable.
If you struggle with shoulder mobility due to an old injury, knees and backache, limited range of motion in your neck or hips, the FRONTLINE X-train will help. If you are already aesthetically fit, but struggle to use your body the way you want, this will turn that muscle mass into the functional tool you built it to be. It is also impossible to not look and feel better after swinging heavy things, so if you are just looking for a way to fit into your clothes a little better, this will also be perfect for you. Forget the maintenance training, this is for optimal performance in all areas.
Experience the Dynamic Recovery class with Rad Roller Self Myofascial Release tools. Photo courtesy: Flex Movement Lab.
Mobility Drills keep the body strong and functional. Photo courtesy: Flex Movement Lab.
Photo courtesy: Flex Movement Lab.
Bill Portray is a four-time blackbelt who is teaching the self defense portion of FRONTLINE. Photo courtesy: Flex Movement Lab.
The hop yard grows five different hop varietals: Tettnang, Cascade, Willamette, Nugget and Centennial. Photo courtesy: Atwood Ales.
Atwood Ales is cool. Owners Josh, Monica, Stephen and Leslee Smith brew beer out of their family’s 100-year-old farmhouse in Blaine. The northernmost brewery in the contiguous United States, the farmhouse brewery is also the oldest and first to operate out of Blaine. Want to see for yourself how cool it is? Don’t just take my word for it – pay them a visit.
After the tour, visitors gather to purchase bottles of Atwood Ales’ beer. Photo courtesy: Atwood Ales.
Previously closed to the public, the Smiths recently decided to offer tours of their location. The farm, which has been in Josh’s family for over 30 years is picturesque, well-kept and home to some of Whatcom County’s best beer.
Following the tradition of farmhouse brewing, Atwood Ales brings together styles of brewing from Northern France, Western Germany and Belgium to the Pacific Northwest. And now, you can see it all up close. You’ll learn how Josh brews the beer from step one until it’s poured in your glass.
The tour consists of three parts: the farm, hop yard and brewery. And, you’ll even get to sample three beers along the way. After the tour is finished, you can purchase bottles of Atwood Ales’ beer to take home and share. Tours are free and take place once a month on Sundays, with sessions at 1:00 p.m. and 3:00 p.m. The first 20 people to sign up get to participate.
The 1:00 p.m. time slot on July 22 still has some space. The next available tour date is August 14.
The Smiths plan on hosting tours throughout the year so guests can witness the brewery in all seasons of operation. “I’m excited to do the tours year round,” Josh says. “People will get to see how everything around the farm and brewery changes. A tour in summer will be completely different than one we give in the winter.”
The farmhouse where Atwood Ales beer is brewed is over 100 years old. Photo courtesy: Atwood Ales.
As if brewery tours couldn’t get any better, Sabi and Coco, Josh and Monica’s dogs, are honorary tour guides. Sabi (named for her sable-colored coat) and Coco (for her black fur) are boisterous, fun and just as excited about the beer as their owners.
Although the front end of the farm is covered in apple, peach and cherry trees, beer is the only commercial product on the farm. Josh grew up there and his dad, Stephen Smith, continues to care for all the fruit and vegetables scattered throughout the property.
As we walk by a cherry tree, Josh laughs and says, “Birds planted this one, not us. But we picked cherries from it and put 90 pounds of cherries into one of the new beers we’re making.”
Once you pass the various garden plots and assorted fruit trees, you get to the hop yard; the source of Atwood Ales’ excellence.
The hop yard contains five different varieties: Tettnang, Cascade, Willamette, Nugget and Centennial. Atwood grows 60 to 65 percent of the hops they use in their brews. A field of buckwheat is conveniently planted next to the hops, which Monica says they’re planning to use in the future. “Eighty-five percent of our grain comes from Skagit Valley Malting with the remaining 15 percent being imported from Belgium and England.” They’re also thinking of adding to the amount of hop varieties they grow.
The hop yard grows five different hop varietals: Tettnang, Cascade, Willamette, Nugget and Centennial. Photo courtesy: Atwood Ales.
On August 10 and 11, the hop yard will play host to an extra special event. Chef Todd Martin of Hundred North will host a locally sourced multi-course tasting menu accompanied by five Atwood Ales beers.
In addition, come late August or early September, Atwood will host their second annual Hop Harvest Party. During the hop harvest, attendees will harvest hops and be treated to a few free beers and lunch, courtesy of the Smiths. “Folks who take part in the free tours and hear about the hop harvest parties are all excited to return and help out,” says Monica.
Just like the hop harvest, the beer at Atwood Ales is all about collaboration. Josh and Monica have worked with breweries such as North Fork Brewery,Boundary Bay Brewery and Urban Family to come up with collaboration beers. The breweries work together to gather all ingredients and brew the beer.
The Alien Fingers mushroom saison features reishi mushrooms from Cascadia Mushrooms. Idaho Pale Ale is made with real potatoes from Bedlington Farms. These are both downright delicious. Both are collaboration beers from Atwood Ales and North Fork Brewery.
So why not be the next to collaborate? Sign up on Atwood Ales’ website to secure your place for their monthly brewery tours and grab a spot on the 2018 Hop Harvest Party.
Lynden Girl Scout Junior Troop#50067 is inviting the community to come and celebrate the opening of their newly installed Letterboxing Course at Berthusen Park in Lynden. To earn their Bronze Award, they were prompted to find a solution to a challenge in their community. The troop determined that Lynden is in need of more free, family-friendly activities that would get people outside and moving, and also help them discover the importance of our green spaces.
These Girl Scouts have worked hard to create a fun activity for the community. Photo courtesy: Lynden Girl Scout Junior Troop #50067.
After experiencing a Letterboxing course at the Girl Scout property, Camp River Ranch in Carnation, WA, they thought this would a perfect activity to bring to Lynden. Letterboxing is like a treasure hunt around the park. It combines elements of hiking, scavenger hunting and imagination. Participants follow clues around the park and collect stamps in their journal as they find them.
Letterboxing has been around since the mid-1800s in England and has only gained more popularity in the United States in the last twenty years. Both Girl Scouts and the public are welcome to come and experience the fun of Letterboxing on Saturday July 14, from 11:00 a.m. – 3:00 p.m.
Costs for Girl Scouts or participants wishing to earn a commemorative patch is $10. Family and friends are invited to join in for lunch by donation. This is a permanent course and will be maintained by the troop, which consists of girls going into fifth and sixth grades. Families interested in learning more about the Girl Scout program are welcome to stop by. For more information or to register, contact Lynda Williams at 360-961-3998 or email GirlScouts50067@gmail.com.
Give the Letterboxing course a try. Photo courtesy: Lynden Girl Scout Junior Troop #50067.
Raspberries are still a few months from being in-season at the Lopez Brothers Farm in this April 2018 photo, but the farm contains four acres of raspberry vines that are well on their way to producing a bountiful harvest. Photo credit: Matt Benoit.
Our corner of the world offers much in the way of locally grown produce, from fresh corn to some of the best apples in the world. In the summer, though, one tasty item seems to rise above the rest in terms of both prevalence and popularity: the berry.
Whatcom and Skagit counties have a proverbial bushel of berry farms and each summer truckloads of fresh – and in many cases organic – strawberries, blueberries, blackberries and raspberries are harvested. They’re picked by hard-working migrant farm workers, local farmers and – if you insist – by your very own hands.
There are few things more satisfying then picking up fresh berries on a hot summer day, savoring a few juicy ones and thinking about what you’ll do with the rest once you get home. Make a strawberry shortcake? Yes, please. Or maybe some Blueberry pancakes? Yum. Blackberry jam? Raspberry vinaigrette? The possibilities can feel endless.
The Lopez Brothers Berry Farm provides organic strawberries and raspberries (pictured here) to Bellingham’s Community Food Co-op. Photo credit: Matt Benoit.
In the flat, fertile farmland of Skagit Valley, a few miles off State Route 20 and not far from where tulip fields galvanize the masses each spring, you’ll find Lopez Brothers Farm, local purveyors of delicious berries.
The farm is a small place, containing just two acres of strawberry fields and four acres of raspberry vines, but it has been growing Washington State Department of Agriculture certified organic berries since 2010. Lopez Brothers has five dedicated employees and sells its products at several locations, including Bellingham’s Community Food Co-op.
The farm is owned by Feliciano Lopez, who – before beginning his organic Skagit Valley berry farm in 2005 – led a previous life in Oaxaca, Mexico as an organic coffee farmer.
But as his coffee farm became less lucrative in the early 1990s, Lopez looked northward to the United States. He began working for conventional farms, but found the practices of using pesticides both unhealthy and unsustainable.
Rows of raspberry vines grow at Lopez Brothers Farm outside of Mount Vernon. Photo credit: Matt Benoit.
In 1994, he began working in the Skagit Valley, moving the rest of his family to the area in 1997. His son, Daniel Lopez, says his father began growing organic berries with a half-acre of land on Fir Island. A potato farmer had the land – a patch too small to grow spuds – and when Daniel and his father inquired about a lease, they were allowed to farm it for free.
They bought strawberry roots and, each year, their operation grew little by little. At its zenith, Lopez Brothers Farm produced 20 acres of raspberries and 15 acres of strawberries. Land leasing issues along with flooding have diminished the size of the farm, but not the quality of its produce.
Daniel Lopez now runs his own farm and says that while organic farming can be challenging for many local farmers, his father has been doing it his entire life.
Lopez Brothers Farm contains four acres of raspberry vines. Photo credit: Matt Benoit.
“For him, it’s like a natural thing,” says Daniel. “It would be harder for him to grow conventional berries than organic berries.”
Lopez Bros berries are also available at the Mount Vernon Farmers Market, as well as a roadside stand near the Farmhouse Restaurant off of State Route 20, about 15 minutes west of Burlington. Pick up their delicious, fresh berries and enjoy a little summer treat – perhaps some homemade strawberry shortcake.
2 pints ripe, well-rinsed strawberries
½ cup sugar, or more to taste
4 cups flour
3 tablespoons sugar
¼ teaspoon salt
5 teaspoons baking powder
1 ¼ cups butter
3 cups whipping cream
¼ teaspoon vanilla extract
Preparation:
Step 1: Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
Step 2: Preheat oven to 450 degrees.
Step 3: Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter and rub into dry ingredients as for pastry. Add 1 ¼ cups cream and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds – two rounds per serving.
Step 4: Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
Step 5: Remove from the oven and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
Step 6: Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
Step 7: Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries and top with whipped cream. Serve immediately.
Kevin Wiebe is a Ferndale native. Although he graduated from Ferndale High School, he admits he wasn't a model student. His teachers and administrators...
