Feed Your Garden with Cascadia Mushrooms’ Organic Compost

Cascadia Mushrooms' organic compost is a natural byproduct of mushroom growing. Photo courtesy: Cascadia Mushrooms.

What began as a tiny operation in Alex Winstead’s basement has since grown into a full-time farming business dedicated to growing the best mushrooms possible using organic growing practices. Cascadia Mushrooms’ 7,000 square feet of insulated growing space produces around 500 pounds of certified organic mushrooms each week.

Cascadia Mushrooms' organic compost
Using Cascadia Mushrooms’ organic mushroom compost in the garden helps build good soil structure by enabling retention of water, air and nutrients. Photo courtesy: Cascadia Mushrooms.

Garrett Bays has been working with Winstead for five years now. “I helped him put together the greenhouses,” Bays shared. “At that time it was really more of a hobby for me. I had been growing mushrooms since high school and came into this really excited.”

Winstead asked Bays to start as a part-time mushroom picker but it didn’t take long for him to gain new experience in production and by helping customers and offering workshops. Now that Cascadia Mushrooms is offering their mushroom compost to Whatcom County gardeners, Bays is helping educate folks about the myriad benefits it provides.

“Mushroom compost is kind of a human hack on the natural process,” shared Bays. Using compost in a home garden helps build good soil structure by enabling retention of water, air and nutrients. And while you can make your own compost at home, buying a high-quality product helps speed up the process of getting those good nutrients in the ground for your fruits and veggies.

All compost is processed by microbes and bacteria but that doesn’t mean it’s all created equal. “We’re already growing mushrooms so we have the compost that would happen naturally,” explained Bays. “The reason it’s better than your average compost is because we allow nature to do its job. We don’t rush anything. We let nature do it the way it wants to.”

Cascadia Mushrooms’ organic compost is a natural byproduct of mushroom growing. Photo courtesy: Cascadia Mushrooms.

According to Bays, manufactured composts are more like a mix of fertilizers than actual compost. These lab-developed fertilizers look good on paper but because they aren’t in a form that’s bioavailable to plants, they don’t translate to being effective in the garden. “Mushroom compost is the perfect form for plants,” Bays said.

Cascadia Mushrooms’ compost is a natural byproduct of their fungi production, which starts with Certified Organic alder sawdust from a local mill, mixed with a bit of organic barley and wheat bran. This mixture is steam sterilized before introducing the mushroom spawn for incubation. Incubated mushrooms turn sawdust to logs, which are then moved into their grow room. The mushrooms grow from the tops and sides of the logs in the climate-controlled environment. Fungus attacks cellulose material first, so what remains after harvest is a light mass that is then turned into compost.

“It’s like picking up a log that’s all air and that’s because the fungi has broken down a lot of the cellulose,” shared Bays. Once those sugars and nutrients have been broken down with the fungi, microbes come in and break it down further, metabolizing it into a compost made of raw, mineral forms of nutrients.

“We’re not doing anything special, we’re just relying on those natural processes,” said Bays. “We’re working in concert with hundreds of microbial species. We’re really trying to perfect the habitat.”

Cascadia Mushrooms' organic compost
Once sugars and nutrients have been broken down by fungi, microbes come in and break it down further, metabolizing it into a lush compost full of bio-available nutrients. Photo courtesy: Cascadia Mushrooms.

While it might sound unsettling to some, the microbes present in mushroom compost are an important part of a healthy habitat. These good bacteria help create a healthier, more fertile soil, which translates into good eats for you and yours.

Plus the good microbes help keep the bad ones in check. “We’re so bacteria-phobic in our culture,” said Bays. “Without having the natural balance in that environment, the specific bacterias that are unhealthy have a chance to proliferate.”

Cascadia Mushrooms is a community business invested in supporting positive, local growth. Their goal is to nurture fungi’s innate ability to cleanse the soil and heal the environment, to teach others about that ability and to spark the same inspiration that drives their work every day. They see a return to smaller, intentional farming as a way to reconnect with natural processes, and are able to take advantage of modern technology and tools while still staying connected to the value of traditional practices.

“We’ve taken farming beyond the natural and tried to make it function at high levels,” shared Bays. “With big industries we’ve lost sight of the reason why we do things the way we do. We want to fix that lost connection.”

Offering compost is one way Cascadia Mushrooms is able to help nourish the community. You can do your part by nourishing your own soil with their high-quality, organic mushroom compost, available every week at Bellingham Farmers Market, or in larger quantities at their farm. Visit their website or give them a call at 360-714-8859 to learn more.

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Drizzle Lynden’s Chef Andy Talks Cascadia Mushrooms

Alex's Mushroom Ravioli is a big hit at Drizzle Lynden. Photo courtesy: Drizzle Lynden.

Submitted by: Drizzle Lynden’s Chef Andy

I first got in touch with Alex of Cascadia Mushrooms back in 2011. Ever since then Alex and his ‘shrooms have been a vital part of my culinary journey. I remember working up the courage to ask if I could come by and take a tour of his farm and of course he graciously didn’t hesitate. I remember pulling into the farm and walking into the farm, and I was just amazed at what I saw.

Alex of Cascadia Mushrooms back when he and Chef Andy Nguyen first connected. Photo courtesy: Chef Andy Nguyen.

It was just astonishing to see the process of cultivating mushrooms. I’ll never forget I was looking for Alex and he was in the back just cutting away, checking for the perfect mushroom at the peak of its growth before he cut them with one clean cut. It was a Chef’s dream to be able to see such pride and respect to the product. He also turns the mushrooms into wonderful mushroom compost that sells out very fast, if you need some.

Over the years we have collaborated and tried to help each other out in any way, shape or form, the mentality of all his staff members are great, everyone is always so upbeat, chipper and genuinely enjoys doing what they do and for me, as a Chef, I get to reap the benefits!

When I transitioned to open Drizzle Lynden located in the Waples Building in downtown Lynden, Washington, with owners Ross & Dana Driscoll, Alex was the first farmer I knew I had to reach out to. The only downside was no one was using his mushrooms in Lynden nor was he delivering. But working around our schedules, we make it work. Alex sets aside my order each week in the cooler and I come and pick it up. It’s very rewarding to go out and pick up your own product right off the farm. One – you are eliminating any disturbance to the product, i.e. sitting in a warehouse, going from truck to truck. Two – I get to connect with my farmers on a weekly basis face to face. Does it take extra time? Yes, but as a chef I wouldn’t have it any other way. It allows me to offer the best product to our guests.

Alex’s Mushroom Ravioli is a big hit at Drizzle Lynden. Photo courtesy: Drizzle Lynden.

At Drizzle you may know a lot of dishes are named right after the farm the product comes from. We love to highlight our farmers. I always give credit where it is due and I always say farmers make my job easy. I just cook the food they provide me. In a nod to our friendship I actually named a dish “Alex’s Mushroom Ravioli” after Alex. To this day it’s one of our most popular ravioli dishes. I think it’s a combination of making the fresh ravioli by hand and using the best ingredients. It incorporates David’s chicken from Oak Meadows Farm, Barrett’s greens from Davine Aquaponics, butter made from Larry’s cream, Twin Brook Creamery. All of our dishes evolve throughout the season. Last summer Alex’s mushroom ravioli had seven different farmers’ products in that single dish. It was amazing.

Cascadia Mushrooms was one of my first farmers starting out in my career and it has just “spored” into an amazing friendly relationship. We appreciate all the efforts they make and are happy to be utilizing and educating our guests on the great farm they run.

-Chef Andy & the Drizzle Team

The Community Food Co-op Sustainability Program Shows Big Impact

Melissa Elkins, Sustainability Program Coordinator and Administrative Assistant for the Community Food Co-op, is committed to fulfilling the Co-op's sustainability goals. Photo courtesy: The Community Food Co-op.

According to Melissa Elkins, Sustainability Program Coordinator and Administrative Assistant for the Community Food Co-op, the Co-op is committed to monitoring a variety of metrics related to its sustainability goals in an effort to consistently improve on its already impressive achievements.

The Community Food Co-op encourages green transportation. Photo courtesy: The Community Food Co-op.

“We track our performance in 11 key areas, ranging from energy use and solid waste reduction to labor statistics and community engagement,” said Elkins. “And, in 2013, we produced our first Annual Sustainability Report to help communicate the data and its impact on our community.”

Elkins explained that aside from the public reports, the data collected is sent to two third-party agencies for peer review: the Sustainable Food Trade Association (SFTA), a network of member businesses in the natural foods industry, and the National Co+op Grocers Co+efficient program. “Both organizations give the Co-op a platform to compare our data with other food cooperatives across the nation and provide an important support system for our reporting framework,” Elkins said. “It’s been a great tool for us to monitor our progress.”

But with all this data comes the challenge of just how to tell the story of the Co-op and its impact on the community. “We’re a leader in how we do business,” said Elkins. “We have a willingness to share our information with the community.”

This year marks a change for the Annual Sustainability Report. The report is now known as the Community Food Co-op Impact Report. It illustrates the valuable and telling data in a more consumer-friendly way. This further empowers consumers to understand and continue to trust decisions made by the Co-op, and illustrates the Co-op’s extensive care of the community.

Recycling is a major component to sustainability. Photo courtesy: The Community Food Co-op.

“We wanted to tell our story with a more relatable narrative, so we adopted a new format for our 2017 abridged report,” said Elkins. “We want to be leaders in environmental and social justice and show that impact on the community. This new report format helps us accomplish that objective.” The Co-op will still publish its full report, but the abridged version makes the information available earlier in the year, as it takes several months to crunch the data needed to generate the full report.

Elkins’ role extends beyond data gathering and includes working with the management team to set organizational sustainability goals for the year. In fact, the Downtown location already achieved one of the Co-op’s organization goals in the first quarter of 2017.

Working with volunteer auditor Gwen Larned from the WWU Associated Students Recycling Center, the Co-op discovered that with a few tweaks it was able to make an incredible impact in composting and waste reduction.

This beautiful mint plant is a deliciously aromatic example of the Community Food Co-op’s delicious produce. Photo courtesy: The Community Food Co-op.

After auditing its waste stream, the store made adjustments that, over the course of the year, resulted in sending 12 tons less waste to the landfill and increasing compost pickup by over 25 tons. “It’s definitely cost effective for the business to compost,” said Elkins. “Not to mention being better for our community.”

The Co-op made a number of notable achievements in 2016: the deli and bakery eliminated all GMO ingredients and started exclusively serving organic chicken in all housemade food, the Co-op became the only Energy Star certified grocery store west of the Rockies, and it was named one of the top 30 retailers in the nation by the EPA among green power supporters.

Melissa Elkins, Sustainability Program Coordinator and Administrative Assistant for the Community Food Co-op, is committed to fulfilling the Co-op’s sustainability goals. Photo courtesy: The Community Food Co-op.

The Co-op is proud to share its achievements in sustainability with the community. The Community Food Co-op Impact Report can be viewed online on its Sustainability page, where readers can also find information on organizational goals and the comprehensive sustainability reports from previous years. Or, stop by any Co-op location to pick up a hard copy of the Community Food Co-op Impact Report.

The Co-op’s commitment to sustainability is a tangible demonstration of The Co-op Difference—it’s just one aspect of what sets Whatcom County’s only community-owned grocery store apart from the pack.

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Whatcom County Weekend Events Calendar

When engaging in outdoor recreation, participants should take care to respect Whatcom wildlife. Photo credit: Justin Pedigo | FC Photography.

It’s weekend time! After a long week of work, it’s time to get out and play. Fortunately, spring is upon us and Whatcom County is in full bloom. Bellinghamsters are emerging from their winter hibernation and are bringing lots of cool events with them. So go have some fun! Here are a few fun Whatcom County weekend events to get you started. Don’t forget to check our full events calendar for all the great local happenings this weekend.

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.

Feature image photo credit: Justin Pedigo | FC Photography. 

Ferndale’s Winterhawk Leighton Heading to Central Washington University

Winterhawk Leighton admits to being reluctant to the change at first.

Graduation had gutted the offensive line at Ferndale High School. The Golden Eagles had evolved into one of the state’s storied programs over the past two decades due largely to their traditionally dominating ground attack.

When you saw Ferndale was on your schedule you knew you were in for a physical game, and the boys up front were the main reason for that.

winterhawk leighton
Ferndale’s Winterhawk Leighton (far right) is pictured during National Signing Day. Leighton will play football next year at Central Washington University. Photo courtesy: Winterhawk Leighton.

But last summer was different for coach Jamie Plenkovich and his staff. Usually, the only holes they were used to seeing were the exceptionally large ones the offensive linemen had constantly opened up for the Ferndale running backs to scamper through over the years.

Heading into last season, unfortunately, the line itself was littered with holes needing to be filled.

Enter Leighton – the team’s starting tight end the previous two seasons.

An athletic specimen at 6-foot-4 and 260 pounds, Leighton was the prime candidate to make the move into the trenches.

“At first I wasn’t sure about it,” Leighton said about the transition, “but I’d do anything for this team.”

Leighton, however, didn’t just fill a void. He excelled at the new position, earning first-team all-WESCO and all-county honors while leading the Golden Eagles back to the state playoffs for the first time since 2012.

winterhawk leighton
Winterhawk Leighton (#52) was moved from tight end to the offensive line this past season and was a first-team all-WESCO selection. Photo courtesy: Winterhawk Leighton.

“It’s asking a lot out of someone to go from catching the ball to playing the interior line,” Plenkovich said, “but Winterhawk is a team-first guy and was always willing to make sacrifices for the benefit of the team. I think that shows how much character and leadership skills he possesses. He was one of the key reasons for us success last year.”

It was a year of redemption for Leighton and his fellow seniors – many of which started two years ago as sophomores – this past football season.

It was baptism by fire for Leighton and his young teammates two years ago as they limped to a 3-6 record – the program’s first non-winning season in more than 20 years.

“That sophomore season was a tough year for everyone,” Leighton said, “but it definitely served as our motivation.”

As a junior Leighton helped the Golden Eagles rebound dramatically as they went 7-4 and advanced to the district round of the playoffs.

This past season, with Leighton paving the way on offense and causing all sorts of headaches for the opposition from his defensive line position, Ferndale finished with a record of 9-2.

Against Capital in a 35-7 district playoff victory, Leighton was a force on defense, basically being unblockable at times.

The Golden Eagles saw their stellar season come to an end in a first round state playoff loss to eventual 3A champion O’Dea. Leighton’s play on the offensive line was instrumental in the team’s success as he helped Ferndale produce a pair of 1,000-yard rushers in Ben Broselle and Cole Semu.

winterhawk leighton
Winterhawk Leighton joins a CWU team that is coming off a 7-2 campaign in 2016. Photo courtesy: Winterhawk Leighton.

“All I’ve ever wanted to do with wear that yellow helmet,” Leighton said. “I’ve loved everything about this program. It has such a great tradition. The list of former players is incredible. The coaches are incredible. I just wanted to be a part of it. This last year meant a lot for the seniors because we felt like we returned Ferndale football to where to belongs.”

Even though he hanged up the much-desired yellow helmet, Leighton’s gridiron days are far from over as he will play next season at Central Washington University.

CWU coaches first got a glimpse of Leighton during the Wildcats’ summer camp. Their initial interest in him was as a defensive lineman, but now envision him remaining on the offensive line.

“It’s going to be a challenge, but I am really looking forward to it,” Leighton said. “I am going to go from Wing-T blocking to zone blocking so I still have a lot to learn.”

It’s a learning curve, however, Plenkovich believes his former standout will have no issue overcoming.

“Central Washington University is getting a great individual, and I’m not even talking the football side of things. He’s just a neat kid,” Plenkovich said. “He is going to be a great presence for them in the locker room. Moving on to that next level is a big step for everyone, but he’s a player who will put in the work that’s needed and do what’s asked from him, and provide leadership.”

Leighton, who is a member of the Lummi Nation, selected Central Washington over several other colleges, including the University of Idaho.

“My mom’s side of the family is here, and my dad’s side of the family is in Idaho. Ellensburg is right in the middle. So I’m halfway to both,” Leighton said. “I’m always going to be involved with my Ferndale family and my Lummi family, even all the way down in Ellensburg.”

Right now Leighton’s spare time outside of school consists of two things – running and lifting as he preps for the next stage of his football career.

“I’m just trying to get stronger and work on my cardio,” Leighton said. “I’m excited. Central felt like a great fit for me the first time I was there. I just want to do everything I can to get ready for that.”

How to Grow the Perfect Tomato – from the Experts at Joe’s Gardens

Joe's Gardens
"Tomatoes are the holy grail of fruits we grow," says Jason Weston. Photo courtesy: Joe's Gardens.

The tomato: a fruit considered more mystical than most and desired by many. To those garden savvy, veggie lovers and growers who live in Whatcom County, this is especially true. Although it is frustrating to realize, a good tomato is hard to come by. Maybe the rarity of tomato perfection is what makes it so sought after and what drives people to want to grow their own. Co-owners of Joe’s Gardens, Nathan and Jason Weston explain, “Each spring we have customers ask how they can grow tomatoes that taste as good as ours.” Well never fear, the brothers assure it can be done!

Nathan and Jason Weston are experts at growing the perfect tomato. Photo credit: Dondi Tondro-Smith.

To start:

Our saturated, chilled northwest climate means April is generally the best month for getting your tomato plants in the ground. The temperatures are finally warming up and frost risk is low. To start, the Westons recommend choosing a variety that is best suited for your growing environment.

Determinate (or ‘bush’) and cherry tomatoes are great varieites for beginners, and folks that don’t have a sunny location, to start with. As you gain experience, or if you have a sunnier location, try your hand at some of the larger, or Heirloom, varieties. If your garden or pot only gets about half a day of sunlight, or you are near the bay or at higher elevations, Early Girl, Oregon Spring, Celebrity or cherry varieties are good options. Nathan and Jason’s all time favorite, and the one that they grow for harvest at the farm, is called Joe’s Special. It is also encouraged to grow from a tomato “starter” rather than a seed.

“Germinating from a seed is hard. It needs perfect conditions,” Nathan stresses.

Jason rattles off a list of temperamental factors that go into seed germination, “Soil temperature, growth rate changes, stretching issues.”

Most people do not have the time to sit at home all day and babysit a plant sprout. Not to mention, starters have about a six week growing advantage over seeds.

Planting:

Twist tie tomato stems to a six foot stake to keep your plant healthy and upright. Photo courtesy: Joe’s Gardens.

When planting a starter, you do not necessarily need a garden. A five gallon pot or bucket works perfectly well and can be moved around as needed from one sunny spot to another.

To plant your starter, begin by hammering a six-foot stake into a 12 square inch plat of worked up soil. Jason likes using half compost and half potting soil to plant in. “Potting soil alone is on the drier side,” he explains. Tomato plants prefer to be consistently moist. Inconsistent watering (dramatic dry to wet soil) induces cracking in the fruit’s skin.

Next, notice all the fuzzy little hairs on the stem of your starter- these are potential roots. A strong root system is essential for the health of your plant, so dig a hole at the base of your stake and bury your starter to the lowest branch.

Maintenance:

Keeping the soil consistently damp protects tomatoes from cracking. Photo courtesy: Joe’s Gardens.

As the plant grows, twist-tie the stem to the stake. This will also help with stability as fruit matures. When choosing which fertilizer to use, Nathan says to choose tomato specific fertilizer. “This ensures the plant will get the proper amounts of magnesium and calcium tomatoes need.” The brothers recommend Nature’s Source All Natural Plant Food.

At about 2.5 feet, flowers will begin to bloom. It is at this stage that your plant might need a little boost. Nathan explains, “Most pollinators aren’t attracted to tomato blossoms.”

“Except bumblebees,” Jason chimes in.

To help with the pollination process, you can purchase pollen in a can or simply give the flowers a little tap with your fingers. On the farm they use electric toothbrushes. This is an important step because, without proper pollination, tomatoes might be malformed or not produce at all.

It is also at this height that you might begin to notice your plant sprouting “suckers,” or growths extending from the joints of the branches. These little guys draw energy away from already existing branches and fruits. By trimming and removing them you are allowing proper sunlight to ripen already established tomatoes and ensuring that they will have enough nutrients to reach a substantial size.

Late season:

“Tomatoes are the holy grail of fruits we grow,” says Jason Weston. Photo courtesy: Joe’s Gardens.

In the final days of summer, you should be regularly harvesting and gorging on your fresh fruits. However, to make sure they continue through September, be wary of the fall blight. This is an airborne illness that comes from the tomato’s unlikely cousin, the potato. Cool air from Canada ventures down south picking up blight spores from the surrounding area and leaving them in gardens. If a tomato plant is struck with the fall blight, it’s a goner. Nathan and Jason suggest covering tomato plants with a large plastic bag at night starting as early as August 1. This will keep dew from settling on the plant and decrease the odds of it getting the blight.

At the start of September, frost is on the mind of most gardeners. This means it is time to prepare for your final tomatoes. The Weston brothers suggest cutting your tomato vine off below the lowest fruit and hanging the vine upside down in your garage. The last of the fruit left on the vine will ripen over the next few months, lengthening the life of your plant and tomato harvest.

So there you have it – all the know-how from the best tomato growers in the business. Stop by Joe’s Gardens to gather up the supplies you need to get your plants in the ground before it’s too late. You can find Joe’s Gardens at 3110 Taylor Ave in Bellingham. You can also visit their website, facebook page or give them a call at 360-671-7639.

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Shelli Jones Builds Awareness of Bellingham/Whatcom Chamber of Commerce Members in the Community

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Born and raised in Hershey, Pennsylvania, Shelli Jones got her start in talk radio as a sports reporter covering hockey. This was in an era when women didn’t ordinarily report on sports, especially male-dominated ones. She was truly breaking down walls and barriers for women entering the world of sports reporting.

Shelli Jones ensures the Chamber’s message reaches its members and the community at large. Photo courtesy: Bellingham/Whatcom Chamber of Commerce.

From talk radio, Jones moved into television for thirteen years. She worked for the Public Broadcasting System (PBS) in Harrisburg, PA and Las Vegas, NV. “I met Big Bird, Mr. Rogers and Elmo,” she remembers fondly. “And I gained valuable experience in branding, promotions and advertising from the PBS national marketing team.”

Jones came to Bellingham to run a multi-cultural and multi-lingual television channel. When the station was sold, Jones found herself with an opportunity to reinvent herself.

In 2012 the Bellingham/Whatcom Chamber of Commerce presented Jones with the opportunity to bring her marketing experience and love of the local community to the Chamber.

As the Marketing Coordinator for the Chamber, Jones promotes Chamber events and programs via the Chamber’s website, e-newsletter, print newsletter, social media, weekly radio program on KGMI, blog on WhatcomTalk.com and in the Bellingham Business Journal. The goal is to ensure the Chamber’s message reaches its members and the community at large.

Jones also works hard to support local business growth by promoting Chamber members. “Our members’ successes make us stronger. That is why we provide our members with free promotional opportunities on our website, e-newsletter and social media.”

When Jones is not promoting the next new Chamber program or event, she loves to read historical fiction with a cat on her lap, feed the critters in her back yard and hike our area’s beautiful trails.

Stop into the Chamber, say hello to Shelli Jones and ask her a thing or two about marketing and promotion!

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Bellingham/Whatcom Chamber Welcomes New Business Development and Sales Specialist, Christin Lunny

Submitted by: Bellingham/Whatcom Chamber of Commerce

This Q&A interview with new Bellingham/Whatcom Chamber of Commerce Business Development and Sales Specialist, Christin Lunny, was conducted by chamber Marketing Assistant Liz Leighton.

Christin Lunny is the new Bellingham/Whatcom Chamber of Commerce Business Development and Sales Specialist. Photo courtesy: Bellingham/Whatcom Chamber of Commerce.

Liz: Where are you originally from, Christin?   

Christin: Seattle. I’m a third generation graduate of the University of Washington and hold a degree in Communications. I have a broad range of experience in marketing and sales. I began my career working for SEAFAIR in Seattle, where I collaborated with community partners and business leaders.

Liz: How long have you lived in Whatcom County? 

Christin: 20 years. I moved here in 1996 knowing that Bellingham was a great place to raise a family. We have a blended family with 5 kids in three different schools, and we enjoy watching them participate in sports and music activities. I am also a member of the Bellingham Public Schools Foundation Board of Directors.

Liz: Can you tell us of an experience that may have influenced you career path?

Christin: Yes! During the summer between my junior and senior years at the UW, I took a backpacking trip through Europe with several of my girlfriends. I had taken along the book, “The Winds of War” by Herman Wouk to read during the trip. It was so fascinating to be visiting the places I read about in the book, that it inspired me to want to make a difference in my own community.

Liz: What do you bring to the Chamber?

Lunny looks forward to bringing her community knowlege to her new position. Photo courtesy: Bellingham/Whatcom Chamber of Commerce.

Christin: From the perspective of having raised our children here, I have a better understanding of the community as a whole and can tie that into sales, event and marketing opportunities.

Liz: What is your favorite place in Bellingham?

Christin: The Taylor Street Dock is the best spot on a sunny day. It’s a spectacular spot to view the scenery, relax and enjoy the fresh air.

Liz: What one thing would you want the members to know about you?

Christin: I am passionate about Whatcom County and the people who live here, and I want to make it an even better place to not only live, but to do business. I look forward to meeting and working with the members of the Bellingham Chamber and generating support for the Chamber’s events and the business community.

Work through Grief into the Light with Luminescence Creative Grief Support

Karen Mittet of Luminescence Creative Grief Counseling doesn’t offer judgement or advice - just time and space to be heard, or to sit in sacred silence. Photo credit: Sara Holodnick.

Originally from Vancouver, BC, Karen Mittet began her career working at The Royal Bank of Canada. But everything changed when her mother died two weeks after her 46th birthday. Karen was 23 years old.

Karen helps others through mourning at their own pace. Photo courtesy: Luminescence Creative Grief Support.

“The void I felt when my mom died was immense,” she shared. “My mother was my best friend, my hero and role model. She taught me how to love, how to persevere even when life isn’t going your way. She taught me how to treat everyone in society equally, that everyone is special, everyone has a story and everyone has the right to be heard and listened to.”

Karen’s mother also taught her the hardest lesson of all: How to die.

“She planned her funeral. She picked out her burial clothes, her casket, the songs at her funeral. She was sad to die and leave us behind but she also had a faith and knew where she was going.”

More than 25 years later those lessons have inspired Karen to open Luminescence Creative Grief Support: A companioning service for individuals who are struggling with the death of someone they love.

A Journey through Grief

Karen’s mother’s death transformed her life. She left her job at the bank to go back to school to become an elementary school teacher. Karen taught grade one until her first son was born.   Her husband’s business brought her family to Bellingham 18 years ago, where they’ve raised their three sons.

“I wish [my mom] didn’t die, but because she died, I’ve become the person I am. I learned a lot from my grief. It brought me to Hospice, which led me to this work,” Karen said.

Luminescence Creative Grief provides a safe, compassionate and understanding environment for those who are grieving to process their emotions. Photo credit: Sara Holodnick.

Karen remembered the nurses who helped care for her mother in the Palliative Care Unit at Vancouver General Hospital while she was battling with ovarian cancer, and she felt compelled to give back. So she began volunteering at Whatcom Hospice House six years ago. She still goes in every Friday morning to make breakfast for the patients, homemade soup and cookies for the families and nurses, however, it was her training as a grief facilitator which opened the door to leading support groups at Hospice and for Our Treehouse.

Whatcom Hospice brought her into contact with Founder and Director of the Center for Loss and Life Transition, Dr. Alan Wolfelt. Karen was introduced to his bereavement caregiver trainings when he came to Skagit County to speak to a group of funeral directors and hospice caregivers.

Dr. Wolfelt’s teachings changed her view of grieving. She came to understand that when someone dies you can’t go back to who you used to be because the grief changes you.

“That liminal space is between the life that you once knew and the life you are going to move forward to,” she explained. “And your relationship with the deceased will never end. It will always continue. It just transforms and changes.”

Karen saw an opportunity to help others through mourning at their own pace. “I felt there was a need for people to be heard in their grief away from counseling,” she shared. “I’m not a counselor. As a companion, I allow the mourner to be the expert of their grief. Grief is chaotic, not linear. There are really no set stages in grief. Grief oscillates. It is a journey that involves emotional bursts when you least expect them, and that is okay.”

Karen traveled to Dr. Wolfelt’s Center for Loss in Fort Collins, Colorado, several times. After completing 150 hours of study, she received her Death and Grief Studies Certification. This year, Karen also certified with The Creative Grief Studios and with The Vancouver School of Narrative Therapy. In March, Karen was asked to speak on Grief Companioning at the Vancouver West End Community Centre for their End of Life Series. This coming November, she will take part in Simon Fraser University’s End-of-Life Matters Expo 2017, the first event of its kind, at SFU Downtown Vancouver.

Creative Grief Support

Karen Mittet of Luminescence Creative Grief Counseling doesn’t offer judgement or advice – just time and space to be heard, or to sit in sacred silence. Photo credit: Sara Holodnick.

Karen doesn’t offer judgement or advice, just time and space to be heard or to sit in sacred silence. Opening up about grief reveals your vulnerability, yet confronting those emotions is a way of caring for yourself.

Luminescence means “moving towards the light,” and with her companioning services, Karen offers grieving individuals ways to move from darkness into light. “It’s a slow and honored process,” she explained.

To illustrate, she placed a jar in front of me and filled it to the top with water. The jar, she said, is your body. The water, grief.

“When someone you love dies, it feels like your grief is filled to the top, like nothing else can fit in. The traditional way of dealing with grief is to vent all your grief and then throw away the water, like all the grief is gone.”

But instead of getting rid of the grief, she models another way. “You may want to start a new job,” she says as she drops a stone into the water. “You may want to do yoga.” Another stone.  “Perhaps you want to join a community grief group, make new friendships or explore a creative hobby.” She lists a multitude of things people may want to nurture, dropping a stone into the water with each one. “As you welcome these wholehearted things into your life, you can see that the grief, or water, isn’t gone. It becomes displaced. The grief becomes the connective tissue.”

Karen’s practice provides a safe, compassionate and understanding environment for those who are grieving to process their emotions. She helps the bereaved navigate that connective tissue in ways that work for them, while giving an ongoing voice to the loved one who has died.

“I’m open to other ways of expression,” Karen said. “There’s more than one way to grieve.”

Reach out to Karen Mittet of Luminescence Creative Grief Support for companionship along your journey through grief by calling 360-224-6882 or emailing luminescencegrief@yahoo.com.

Sponsored

PR Consulting Adds Team Member and Continues Expansion

Owner Patti Rowlson recently hired new Social Media Manager Sarah Goodin. Photo courtesy: PR Consulting, Inc.

Submitted by: PR Consulting, Inc.

PR Consulting, Inc. has hired a social media manager and now includes four professionals with a variety of public relations, marketing and design experience.

Owner Patti Rowlson recently hired new Social Media Manager Sarah Goodin. Photo courtesy: PR Consulting, Inc.

Sarah Goodin, PRC’s new social media manager, is a 2012 graduate of Western Washington University. She brings to PRC’s clients a passion for communication, sharing ideas and building community.

“Our aim at PR Consulting is to build a team of experienced communications pros to help Whatcom County companies speak to consumers across many channels,” said PRC founder Patti Rowlson. “With Sarah’s hire, we now have experts on social media, content marketing, graphic design, websites and business consulting on the team.”

Matthew Anderson, PRC’s content strategist and web developer, worked for nearly a decade in the University Communications and Marketing office at Western. Photo courtesy: PR Consulting, Inc.

Goodin’s primary professional experience is in marketing and sales analysis. She also serves on the board of a local company that uses walking tours to teach the history of Bellingham.

Goodin’s hire comes on the heels of two others in the past year:

  • Matthew Anderson, PRC’s content strategist and web developer, is a 2006 graduate of WWU’s Department of Journalism. He worked for nearly a decade in the University Communications and Marketing office at Western before leaving to pursue a master’s degree in communication and media studies.
  • Thomas Stoneham-Judge, PRC’s graphic designer, is a 2013 graduate of Washington State University. His background includes graphic design work for business of many sizes, including large corporate brands and small family-owned companies.
Thomas Stoneham-Judge, PRC’s graphic designer, has done graphic design work for business of many sizes, including large corporate brands and small family-owned companies. Photo courtesy: PR Consulting, Inc.

Since its launch in 2009, PRC’s primary role has been to help companies without a dedicated marketing team interact and engage with their customers, clients and communities. While the tools and best practices used to communicate with consumers keep changing; PRC’s human, personalized approach to their marketing efforts remains the same.

“Local companies are marketing to real people, and the work we do for them personalizes their brand,” Rowlson said. “Our engagement marketing work on social media, for example, shows that our clients are real people, not marketing automation robots and we believe real people experiences trump robot experiences every time.”

For more information about PR Consulting’s expansion and expertise in the Whatcom County business arena, contact marketing director Patti Rowlson at 360-325-3127 or pr@pattirowlson.com, or visit the company’s website at http://pattirowlson.com/.

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